HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all the ingredients together. Add the cranberries last. Bake at 350° for 35 to 40 minutes, or until knife inserted comes out clean. Serve sauce over individual servings.
In large bowl, stir first 4 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350° oven for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
Cut roast turkey breast in small strips. Prepare pasta as directed on package; drain. Rinse with cold water and drain. Cook broccoli in boiling water until crisp-tender. Cool in cold water; drain.
Beat egg yolks until thick. Add sugar and beat until smooth. Add flour and water, alternately, beating constantly. Add vanilla.
Cream margarine and sugar together until smooth and fluffy. Add flour and salt, blending to make a smooth dough. Carefully fold in 1 pinch of love. Press dough into ungreased 8 inch pie pan. Bake in 350 degree oven for 15 to 20 minutes or until lightly browned. Remove from oven and sprinkle with 10X sugar. Cut into wedges while warm. Makes 8 large or 18 small wedges.
Combine seasonings and Miracle Whip and mix well. Brush Miracle Whip dressing on chicken breasts and grill outside on medium heat for 15 minutes each side.
Prepare Rice-A-Roni mix as package directs. Heat oven to 375°. Pound chicken breast halves to 1/4-inch thickness. Place an equal amount for Rice-A-Roni on each chicken breast half. Roll up chicken to completely enclose filling. Secure with wooden picks.
Soak beans overnight. Cook beans in salted water until tender. Dice onion and pepper. Add rest of ingredients to beans and simmer until ready to serve.
Combine all ingredients in saucepan. Bring to a boil. Add to any meat.
Cook the first 4 ingredients to a soft ball stage. Turn off fire; beat in remaining ingredients. Pour onto greased baking sheet. Cut when cool. Makes 5 pounds.
Mix well. Bake at 325° to 350° for 1 hour in greased loaf pan.
In a 2-quart saucepan, melt the butter and saute onion and celery until tender but not brown. Add potatoes and chicken broth; cover and cook on low heat until potatoes are tender. Puree potato mixture in a blender with 2 cups milk. Return to pan, add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon. Heat on low, stirring often until hot. Season with salt and pepper. Garnish with chopped parsley. Yields 6 servings.
Combine powdered milk, peanut butter, oatmeal and honey. Add boiling water and stir until smooth. Add vanilla. Shape into balls with hands and place on waxed cookie sheet. Place in freezer until chilled. Remove and store in cookie tins.
Cook noodles and drain. Saute onions and pepper in butter until tender. Add beef and cook until brown. Drain. Combine tomato paste and sour cream. Stir in noodles and cottage cheese. Layer half of noodle mixture in a 2-quart casserole. Top with half of beef mixture. Repeat. Pour tomato sauce over casserole. Bake at 350° for 30 to 35 minutes.
Cream shortening, sugar and eggs thoroughly. Add bananas. Beat well. Blend flour, soda, salt and cinnamon. Beat into banana mixture until blended. Mix in pecans (if using).
Mix cake mix, oil and eggs together. Dissolve jello in 1/4 cup hot water and add to cake mixture. Drain strawberries and keep juice for icing. Bake in 9-inch greased and floured layer cake pans at 350° for 25 to 30 minutes.
Mix thoroughly. Drop by teaspoonfuls on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
In large bowl, thoroughly stir together 2 cups flour, whole wheat flour and yeast. In another bowl, combine oats, bran cereal, raisins, boiling water, cottage cheese, oil and salt. Stir mixture constantly until oil is mixed in. Add molasses to dry ingredients in mixer bowl. Beat 1/2 minute at low speed, 3 minutes at high speed. By hand, stir in enough flour to make a medium stiff dough. Turn out on floured surface and knead until smooth and elastic. Place in greased bowl and grease top of dough. Let rise until double, about 1 hour. Punch down and make into 3 loaves. Let rise and bake 35 to 40 minutes in a 375° oven.
Mix together. Top with pecans (optional). Bake at 350°, uncovered, for 20 minutes. Serve with crackers.
Place beans and water in saucepan. Cover and bring to boil. Cook for 2 minutes. Remove from heat and let stand for 1 hour. Return to boil; reduce heat and simmer for 10 minutes. Drain beans, reserving liquid. Place in a 2-quart casserole or bean pot. Mix onion soup mix, molasses, brown sugar and bean liquid. Combine with beans. Make 1/2-inch cuts in salt pork. Place in center of beans. Bake, covered, at 300° for 4 hours, stirring often. If beans become dry, add boiling water.
Place the cranberries in a shallow baking dish. Sprinkle with sugar and add water to cover. Bake in a 350° oven for 45 minutes to 1 hour, until the cranberries pop and form their own glaze. Serve warm. Serves 4.
Fry bacon until crisp in medium skillet. Remove with slotted spoon and reserve. In there is not approximately 1/4 cup of fat left, add additional bacon fat or oil to make that amount. Add celery and green onion and cook over medium heat 3 to 4 minutes. Add flour, salt and pepper and cook 2 minutes longer. Add sugar, vinegar and water all at once and, stirring with a whisk, bring to boil and cook 1 minute. Add parsley, celery seed and reserved bacon and combine. Remove from heat.
Combine water, vinegar and salt in pan; bring to boil. Pack beans in sterilized jars. Divide remaining ingredients among jars. Pour boiling liquid over, leaving 1/2-inch at top of jar. Seal jars. Put in boiling water bath for 20 minutes. Makes 7 pints.
In heavy pot, cook onion in margarine until tender; gradually stir in water, broccoli, and potatoes. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally for about 15 minutes or until broccoli and potatoes are tender. Stir in milk and cream; cover and cook over low heat for 10 minutes, stirring occasionally. Stir in remaining ingredients; heat 5 minutes. Sprinkle with shredded cheese.
Drain salmon; set aside. Place 2 tablespoons of juice in medium mixing bowl. Mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice. Stir into salmon mixture. Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco. Serve with tartar sauce or other dressing.
Combine all ingredients, mixing well. Chill 2 hours before serving. Serves 8 to 10 people.
Roll out pastry to 1/8-inch thickness on a floured surface. Cut pastry into 6 square sections. Place an apple in center of each section. Combine 1/2 cup sugar and cinnamon. Fill apple cavities with cinnamon mixture. Dot with 1 tablespoon butter. Fold pastry over each apple. Place in a baking dish. In a pot, combine 1 cup sugar, water and 3 tablespoons butter. Boil for 3 minutes. Pour hot syrup around dumplings. Bake at 425° for 40 to 45 minutes, until browned. Serve with cream or ice cream.
Brown in skillet, ground beef, olive oil, parsley, onion and garlic. Add tomato paste, water, salt and pepper; simmer for 1/2 hour or more. Add lasagna noodles to 6 quarts of salted, boiling water; cook for 15 to 30 minutes, stirring constantly. Drain. Mix eggs and Ricotta cheese. Arrange in a baking dish with lasagna first, meat sauce, Mozzarella cheese and cottage cheese. Bake at 375° for 20 minutes.
Heat butter; add cleaned shrimp (shelled), carrots, onion, parsley, bay leaf and thyme. Cover and simmer 10 minutes or until shrimp are pink. Add flour; stir until blended. Add 1 cup stock, salt and pepper. Cover and simmer gently 10 minutes. Press through sieve.
Bake potatoes as usual. Scoop out skins, leaving a very small edge. Mash potatoes with milk, butter and seasoned salt to taste. Add shredded cheese and mix until it melts. Fill scooped out skins with potato mixture and sprinkle with Parmesan and paprika. Bake again until top is golden. Serves 6 or more.
In a 12-inch square microwave-safe baking dish, combine popcorn, peanuts and sunflower kernels; mix well. Set aside.
Mix ingredients in order given. Using ice cream scoop, drop onto ungreased cookie sheet; flatten partially. Don't spread lots. Bake at 350° for 10 minutes. Makes 80 large cookies.
In a large baking pan, melt margarine in oven while the oven is preheating. In a large bowl, mix Bisquick with milk and sugar. Pour over melted margarine, but do not mix with margarine. Pour peaches and again, do not mix together. Sprinkle cinnamon on top. Bake at 350° for 40 minutes to 1 hour or until brown.
Place all ingredients in bread pan of bread machine. Select manual and press start or mix and knead yourself. When the machine beeps, turn off the bread machine. Remove bread pan and turn out dough onto a floured countertop or cutting board. Form dough into a mound and allow it to rest for 10 minutes. Grease one 14-inch pizza pan. With your hands, gently stretch and press dough to fit evenly into pan. Pinch dough around the edge to form a small rim. Bake at 350° for 15 to 20 minutes.
Mix together carrots, green pepper and onion in a bowl. Combine other ingredients in a medium saucepan and bring to a boil over	medium heat. Stir occasionally. Pour over carrot mixture and refrigerate several	hours.	Store covered	in refrigerator. Yields ten 1/2 cup servings.
Combine first 5 ingredients in large pot and bring to a boil. Reduce heat and simmer. Wash, peel, halve and pit peaches. Add to syrup and heat 5 minutes. Pack fruit and syrup into hot jars, leaving a 1/2-inch headspace. Adjust lids. Process in boiling water bath 20 minutes. Makes 3 pints.
Soften cream cheese; stir in pineapple, 1 cup of the chopped pecans, bell pepper, onion and salt. Chill well. Form into ball or stick and roll in 1 cup pecans. Chill until serving.
Brown beef and onion. Mix the remaining ingredients. Pour mixture with meat. Stir. In casserole bowl, put spoon of meat mixture and layer with thin slices of potatoes. Alternate meat and potatoes, ending with meat on top. Cover and bake at 375° for 1 hour. Take out and uncover. Put 8 ounces Mozzarella cheese on top and melt.
Prepare cake mix as directed on package. Pour batter into 2 round pans (8 or 9 x 1 1/2-inch). Do not use pans with removable bottom. Bake as directed; cool 10 minutes. Remove from pans; cool completely. Place cake layers, top side up, bake in the 2 clean pans; prick each cake layer. Pour 1 cup of the boiling water over raspberry flavor gelatin in bowl; stir until gelatin is dissolved. Spoon raspberry flavor gelatin over 1 layer. Repeat with lime flavor gelatin. Refrigerate 3 to 4 hours. Dip 1 layer in pan with warm water 10 seconds. Invert on plate, gently shaking to loosen. Remove pan; spread layer with 1 cup of whipped topping. Remove remaining layer from pan as directed; invert on first layer. Remove from pan; frost with remaining topping. Refrigerate. Garnish with flattened gumdrops to resemble holly.
Preheat oven to 350°. Place tenderloin in baking dish. Combine apple juice, vinegar, brown sugar and garlic and pour over tenderloin. Place meat and sauce in a baking dish and top with the sliced apples. Bake for 2 1/2 to 3 hours until tenderloin reaches internal temperature of 180° on meat thermometer or until the meat is no longer pink.	Remove to a platter and let cool for a few minutes before slicing.
Bake cake according to directions in a 9 x 13-inch pan. While cake is still warm, poke 12 holes across the top of the cake with the handle of a wooden spoon; let cool for 5 minutes. Pour sweetened condensed milk, then topping into holes. Let stand 5 minutes, then spread with Cool Whip. Sprinkle chopped candy bars on top.
In a 2-quart glass container with a tight lid (mayonnaise jar), layer carrots, green peppers and onions. Set aside. Combine soup, vinegar, oil, sugar, mustard, salt, Worcestershire sauce and pepper. Bring to boil over medium heat, stirring occasionally. Pour tomato mixture over layered vegetables. Cool; put lid on and refrigerate. Use within 2 weeks. Makes 6 cups.
Melt chocolate and butterscotch chips together. Stir in a combination of peanuts and noodles. Drop on waxed paper to set.
In large roaster, combine all ingredients, except corn flakes and tomatoes. Drain tomatoes, saving juice. Crush individual tomato in your hand, reserving juice in bowl. Put tomato pulp only into meat mixture. Mix thoroughly. Start adding corn flakes, mixing in until mixture sticks together well. (May not need entire box of corn flakes.) Shape to fit roaster, allowing 1-inch clearance around edges. Pour tomato juice over meat mixture. Smooth the top with tomato juice. Bake at 350° for 3 hours (depending on thickness).
Pour batter into hot oil from funnel; brown one side, then flip. When both sides are brown, place on paper towel and sprinkle with powdered sugar.
Combine frozen orange juice (undiluted), milk, vanilla and Sweet 'N Low in a blender. Blend on medium speed while adding ice cubes, one at a time, until blender is full.
Cut loaves in half and allow to rise. Brown ground meat and remove excess grease. Cut sausage into 1/8-inch slices. Brown and also drain. Grate the cheeses. Cut onion tops. Allow meat to cool. Each ingredient should be in separate bowls. Roll out dough very thin and round. Spread butter generously over dough. In center, add each ingredient in layers. Roll into loaf. Bake at 350° until brown. Makes 6 loaves.
Mix all together at once and drop by teaspoon on no stick cookie sheet. Bake at 375° for 8 minutes.
Cook bacon; drain and chop. Saute mushrooms and onion in bacon fat. Cool. Mix crab with remaining ingredients and then with bacon. Spread on French bread. Sprinkle with cayenne or paprika. Bake at 400° for 15 minutes.
Cook macaroni in boiling salted water until tender, drain. Melt butter and blend in flour. Add milk. Cook and stir until thick. Add salt, pepper, onion and cheese; stir until cheese is melted. Mix sauce with macaroni. Turn into 1 1/2-quart greased casserole. Bake in 350° oven for 45 minutes, or until bubbly and browned.
Mix eggnog and rum. Fold in whipped cream. Chill one hour. Top with nutmeg.
Heat oven to 250 degrees. Melt margarine in large shallow pan. Stir in ingredients. Mix until all pieces are coated with butter. Cook for 1 hour. Stir occasionally.
In large pan, melt butter or margarine. Cook and stir onion and celery until tender but not brown. Add bread cubes, seasonings and mix. Stir in chopped oysters. Beat eggs into oyster liquid and milk. Add liquid gradually and toss lightly to evenly coat. Makes enough stuffing for a 12 to 14-pound turkey.
Fill a large pot 3/4 full with water. Add bouillon cubes. When boiling, add cut up spaghetti. Cook 12 minutes. Add vegetable beef soup and tomatoes. Heat through. Enjoy.
Beat together sugar and eggs. Add potatoes, vanilla and melted butter. Mix and then add milk. Cook in unbaked pie shell for 1 hour at 350°.
In large mixing bowl cream butter and sugar. Add egg yolks, jam and pineapple. Blend until smooth. Add alternately dry ingredients and buttermilk. Fold in nuts, then egg whites. Bake in 3 greased and floured round cake pans at 350° for 45 minutes.
Select your favorite flavor and brand of a store bought cake mix. Spray desired size pan(s) with nonstick cooking spray. Prepare and bake according to package directions with the following modifications: Add 1 tablespoon of flour to the dry mix and blend well. Substitute an equal amount of natural applesauce for vegetable oil and substitute an equal number of egg whites for whole eggs. Cool in pan on rack. Remove when completely cool. Garnish with fresh berries, if desired. Yields 16 servings.
Combine all ingredients and mix with mixer until fluffy. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes, or until they start to brown. Let cool several minutes on sheet before removing to wire rack to cool completely. Prepare icing (recipe follows). Gently spread onto cookies. You might have some icing left over. Makes about 5 dozen cookies.
In a bowl, beat the 3 eggs until frothy. Add the sugar, oil and vanilla; beat until the mixture is thick and lemon colored. Stir in the zucchini, flour, cinnamon, soda, salt and baking powder. Add nuts if desired. Pour this mixture into 2 greased and floured loaf pans and bake in a 350° oven for 1 hour. Cool 10 minutes.
Remove seeds from peppers. Parboil peppers for several minutes in salted water. Let cool. Cook tomatoes, onions, corn and ground beef. Add to potatoes and cooked ham. Stuff mixture into peppers; place 1/2 slice of bacon on top of each pepper. Place peppers in a baking dish and add 1/2 cup water in dish. Bake for 30 minutes at 350°.
Remove top third of watermelon; scoop out all but 1 inch of melon. Trim top of shell with a scalloped edge made by deep knife cuts. Fasten ivy around shell from top to bottom. Combine juice, lemonade, limeade and water; pour over ice cubes in melon shell. Garnish punch with slices of lemons, oranges and small cubes of watermelon. Add ginger ale just before serving. Yields 12 to 15 servings.
Mix corn, onion, soup and sour cream together. Crush Ritz crackers and put on top. Melt 1 stick of butter and pour over. Bake at 350° about 35 to 40 minutes.
Cut thin slice from stem end of peppers. Remove seed and ribs. Parboil peppers in boiling water for 2 to 3 minutes and then drain.
In saucepan, combine flour, syrup and egg until smooth. Add butter, bring to boil. Boil and stir for 2 minutes or until thickened and bubbly. Cover and refrigerate until completely cooled. Fold in whipped cream. Serve over fruit.
Cream butter, sugar and shortening well. Add one egg at a time and approximately 3 tablespoons flour. Add a little milk, beating constantly until eggs, flour and milk are all used, leaving a little flour to be added after adding flavoring. Now add flavoring and then last dab of flour. Grease pan and flour it good. Bake at 350° for one hour. Better check at about 50 minutes. Baking time could vary with different ovens.
Boil chicken with bouillon until it falls from bone. Drain and remove bones. Add cooked chicken to soup. Add milk and water. Bring to a boil. Serve over cooked rice.
Make mushroom sauce with the mushroom soup and milk; set aside. Combine chicken, broccoli, 1/2 cup cheese, 3/4 cup mushroom sauce and 1/2 can French fried onions. Roll up in tortillas. Place seam side down in lightly greased 9 x 13-inch baking dish. Stir tomato in remaining sauce. Pour over top of casserole. Bake, covered, at 350° for 35 minutes. Top with remaining cheese and French fried onions. Bake, uncovered, 5 minutes.
First, in an extra bowl that you'll set aside, slice bananas and pour juice from crushed pineapple over them and let them soak. It helps keep the bananas from turning brown. Make cake; cool and crumble 1/2 in bottom of punch bowl. Make instant pudding; pour 1/2 over cake and spread one can of drained crushed pineapple over pudding. Spread 1 can of cherries over pineapple. Now layer with the bananas that have been soaking, then spread Cool Whip over bananas. Top with pecans. Repeat, cake, pudding, pineapple, cherries, bananas, Cool Whip and top with pecans. Keep in refrigerator overnight.
Combine first 5 ingredients in a large mixing bowl. Make a well in center of mixture. Combine yogurt and next 3 ingredients. Add to flour mixture, stirring just until dry ingredients are moistened. Toss raspberries in 1 tablespoon of flour. Fold in raspberries. Spoon batter into a 6-cup Bundt pan coated with cooking spray. Bake at 350° for 45 minutes or until tests done. Let cool in pan for 10 minutes. Remove and cool on wire rack.
Mix all the above ingredients and shape into a ball. Can roll ball in nuts of your choice, if you like. Serve with crackers of your choice.
Cream together Marshmallow Creme and softened cream cheese. Slice apples and take out seeds (for kids). Dip apples. Can refrigerate.
Cook noodles in chicken broth. Boil with noodles the onion and celery. Mix all together with mushroom soup. Salt and pepper to taste. Grate cheese and put on top. Put in large casserole dish and bake at 350° for 30 minutes.
Cut 1/2 of the chocolate into chunks. Mix flour with baking powder, salt and baking soda, set aside. Melt margarine in saucepan add sugar. Blend in egg and vanilla. Gradually stir in flour mixture. Stir in chocolate chunks and 2/3 c. coconut. Spread in greased 9 inch square pan. Bake at 350 degrees for 35 minutes. Cool in pan. Meanwhile, melt remaining chocolate in sauce pan over low heat. Stirring constantly. Cool slightly; stir in sour cream. Spread over top of brownies. Sprinkle with remaining coconut, chill until firm, about 10 minutes. Cut into squares.
Boil cocoa, sugar and butter for 3 minutes. Stir in remaining ingredients. Drop on wax paper for cookies.
Brown meat and drain; add pork and beans, barbecue sauce, onion, salt and tomato sauce. Simmer 5 minutes. Pour into large (9 x 13-inch) baking dish. Top with cornbread mixture (use 2 small packages cornbread mix). Bake 25 minutes. Spread soft margarine over top of cornbread before serving.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Sprinkle ham, cheese and onion in plate. Beat remaining ingredients until smooth, 1 minute by hand beater; pour into plate. Bake until knife comes out clean. It should cook for 50 minutes.
Put perch fillets in a baking dish. Add water, then lemon juice. In a small bowl, mix together the lemon and herb seasoning with Old Bay seasoning; sprinkle over fish fillets. Add 1 teaspoon of margarine on each fillet; salt and pepper to taste. Bake, covered, at 375° for 30 minutes, or until flaky.
Combine eggs, muffin mix, both cans of corn, sour cream and butter. Put into a 9 x 13-inch baking dish. Bake at 350° for 35 minutes. Done when knife comes out clean. Sprinkle cheese on top and return to oven and bake 10 to 15 minutes more. Makes 8 servings.
Preheat oven to 350°. Put butter in 13 x 9-inch pan and melt. Sprinkle graham cracker crumbs over butter and press with a fork until firm, then sprinkle with nuts, chocolate chips and coconut last. Finally drizzle the condensed milk on top until it is soaked. Bake at 350° for 25 to 30 minutes or until golden brown. Cut when cooled.
Cut the livers in half, quarter any extra large livers. Place the livers in a plastic bag set inside a deep bowl. Combine the sherry, soy sauce, brown sugar, oil, garlic powder, ginger, and water, pour over livers.
Mix the green beans with 1/2 can of mushroom soup and 1/2 can of onion rings. Top with rest of onion rings. Bake at 350° in uncovered casserole.
Mix cabbage, carrots, green pepper and onion; sprinkle with 1/2 cup cold water. Chill. Soften gelatin in 1/4 cup cold water. Mix sugar, vinegar, celery seed, salt and pepper in saucepan; bring to boil. Stir in softened gelatin. Cool until slightly thickened; beat well. Gradually beat in salad oil. Drain vegetables; pour dressing over top. Mix lightly until well coated. May be served immediately or stored in refrigerator. Toss before serving. Serves 8.
This is a very hot dipping sauce used in Indonesian recipes or with noodles, beef or chicken.
In saucepan over medium heat, bring sugar and syrup to boil; stir until sugar is dissolved. Remove from heat. Fold in remaining ingredients until well blended. Drop by heaping teaspoons on waxed paper. Cool until firm. Store in airtight container. Makes 36.
Prepare Anginetti by slicing in half; put aside. Drain pineapple; leave a little juice. Whip the cream cheese and whipped cream about 1 minute at medium speed. Add crushed pineapple. Blend all 3 ingredients for 1 minute. With a tablespoon, scoop whipped cream mixture on bottom of the Anginetti. Like a sandwich, place top. Refrigerate until serving.
Spray 9 x 13-inch pan with Pam. Spread crushed pineapple in pan. Top with cherry pie filling. Then spread dry cake mix evenly over top. Pour margarine on top; sprinkle on chopped pecans. Bake at 350° for 50 to 60 minutes. Serve with ice cream or Cool Whip.
Brown beef. Add onions and celery. Cook until browned. Add remaining ingredients except noodles. Put in large casserole dish and bake at 350° for 50 minutes, maybe longer, stirring once or twice during baking. Put noodles on last 10 minutes.
Dissolve jello in boiling water. Add frozen strawberries, stirring until dissolved. Add bananas, chopped fine. Stir in pineapple with juice. Pour 1/2 mixture into a 9-inch square pan. Chill until thickened.