HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 6 ingredients. Set aside. In skillet, melt butter. Place pita in skillet, turning to butter both sides. Over low heat, brown lightly on both sides. Cut pita in half and fill each pocket with salad. Serves 2.
Mix all together in casserole. Bake at 350° for 1 hour.
Stir-fry veggies in chicken broth, no oil. Light cooking is best. You can season with onion flakes, garlic flakes or no-salt seasoning mix. Serve hot.
Mix all ingredients together. Place wings in a foil lined pan. Brush and spread mixture over the wings. Bake at 375° for 30 minutes. Turn wings; bake 30 minutes longer.
Fry sausage and crumble. Add to Bisquick and grated cheese. Gradually add water while stirring. Roll into little balls and bake on a cookie sheet until golden brown.
Spray pie plate with Pam. Sprinkle the first 3 ingredients in dish. Beat the remaining ingredients together. Pour over other ingredients. Bake approximately 30 minutes at 400° until brown and knife inserted comes out clean. Let stand 5 minutes before cutting.
In a Dutch oven, brown roast in hot oil. Combine water, broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 1/2 to 3 hours. You can make good gravy with the drippings.
Combine flour, sugar and cocoa. Blend in milk, oil and nuts; spread in 2-quart dish. Combine brown sugar and cocoa in small bowl. Sprinkle dry over batter. Sprinkle hot water over all and bake at 350° for 25 minutes.
Place chicken, water and spices in large heavy kettle (Dutch oven). Boil over high heat, skimming fat for 5 minutes. Reduce heat; simmer 1 hour. Drain chicken; reserve stock. Debone chicken.
Dissolve gelatin in cold water. Combine all the rest of the ingredients in a double boiler and cook for ten minutes over boiling water, stirring constantly. Add gelatin and stir until dissolved. Remove from boiling water. Chill until slightly thickened. Beat egg whites until foamy and add 1/4 cup brown sugar, firmly packed. Beat until stiff. Fold into pumpkin mixture. Add 1/2 teaspoon vanilla and 3/4 cup toasted coconut (optional, but good). Turn into cooled pie shell and chill until firm. Serve with whipped cream, sweetened or unsweetened.
Mix oleo, flour and nuts in a 9 x 13 inch pan. Bake for 15 minutes at 375° degrees. Mix cream cheese, confectionary sugar, 1 cup of Cool Whip and pour in cooled crust. Mix milk and pudding. Stir until thick and pour over cheese mixture. Spread Cool Whip on top.
Mix all ingredients well. Place in refrigerator overnight. Drop teaspoons of dough onto cookie sheet and bake at 375° until light brown.
Mix the first 4 ingredients into thick paste. Put oil in hot skillet. Drop in hot oil and fry like pancakes.
In an oblong 13 x 9 x 2-inch pan, mix brown sugar and cocoa. Stir in water until well blended. Snip 12 marshmallows into quarters and scatter over this mixture (or use the miniature marshmallows). Spoon over this any devil's food cake batter prepared according to the box. Top with broken nuts. Bake at 350° for 45 to 50 minutes. Great for a crowd.
In a skillet, cook ground beef and onion until meat is browned and onion is tender. Drain off fat. Stir in the undrained tomatoes, beans, rice, water, green pepper, chili powder, salt and garlic salt. Reduce heat. Simmer covered for 20 minutes, stirring occasionally. Top with cheese. Cover and heat about 3 minutes or until cheese melts. Sprinkle corn chips around edge. Serves 6.
Heat the milk or water. Add the butter. Bring these ingredients to the boiling point. Add the sifted flour and salt. Cook and stir the batter until it leaves the sides of the pan and forms a ball. Remove it from the heat. Beat in the eggs, one at a time. Be careful to beat 1 egg until well blended before adding the other. Important! Place spoonfuls of batter into 2-inch rounds on a greased tin. Allow 2 inches between the puffs. Bake in a 400° oven for 1/2 hour. When the puffs are cool, cut a gash in the side of each and fill with whipped cream, custard or chicken salad.
Spray large pan with Pam. Brown ground meat and drain well. Cut sausage into small pieces. Melt butter and mix all ingredients well. Cover pan real well with foil and bake at 350° for 1/2 hour. Stir well and continue to cook for 1 hour.
Boil raisins in small about of water for 15 minutes, drain. Make paste of cornstarch and water and add to raisins, let that come to a boil. Add the cream, sugar, cinnamon, cloves and vinegar. Boil 1 minute, pour into baked crust. Cover with whipped cream when cooled and serve.
Mix all ingredients and put in your favorite unbaked pie shell. Sprinkle pecans and sink them slightly so they are moistened. Bake 45 minutes at 350°.
Combine all ingredients with 1/2 can noodles. Place mixture into baking dish. Top with 1/2 can Chinese noodles. Bake at 350° for 35 minutes.
Drain pineapple and mixed fruit. Combine pudding mix with drained juice. Add Tang; stir well. Mix in fruit gently. Chill. Yields 4 servings.
Mix sugar and flour well. Add egg. Mix with fork until crumbly. Sprinkle over fruit and add melted margarine over top. Bake at 350° for 30 to 45 minutes. Apples, blackberries, cherries, peaches, strawberries or any fruit may be used.
Heat oven to 350°. Mix thoroughly shortening, sugars, egg, water and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 1-inch apart onto greased baking sheet. Bake 12 to 15 minutes or until almost no imprint remains when touched with finger. Store in tightly covered container. Makes about 5 dozen cookies.
Melt margarine in casserole in microwave. Mix all remaining ingredients in the casserole. Bake 1 hour covered at 350 degrees. This is good with pork chops.
Melt butter in heavy 2-quart saucepan. Add sugar. Stir over medium heat until sugar dissolves. Add water and syrup. Cook over medium heat, stirring often to soft ball stage (290°), about 12 minutes. Watch carefully after reaching 280°. Remove from heat. Quickly stir in nuts and spread on a buttered baking sheet. Cool thoroughly. Melt chocolate chips. Spread 1/2 on one side of toffee and sprinkle with nuts. Cool. Turn candy over and spread remaining melted chocolate on other side. Cool. Break into pieces.
Mix oil, eggs and sugar. Add dry ingredients. Blend in carrots, pineapple and coconut. Bake at 350° until done. Do not overbake. Makes one 9 x 13-inch or 3 (9-inch) round layers. Ice with cream cheese frosting.
Heat oven to 350°. Mix all ingredients together and pour into a greased 13 x 9-inch pan. Bake about 25 minutes. Serve warm.
Brown and season pork chops with garlic salt and pepper. Add cream of mushroom soup and milk. Mix well in pan. Simmer until pork chops are done. Approximate cooking time: 35 minutes. Serve with gravy over rice (my favorite) or potatoes. This is one meal my mother used to make. Now it is my favorite meal to make at home.
Combine all ingredients and marinate your meat (chicken, beef or pork) for 2 to 24 hours. You can bake, broil or barbecue. Bake at 350° for about 1 hour or until done.
Combine apple, celery and nuts. Blend mayonnaise, sugar, lemon juice and salt. Fold in whipped cream. Fold into apple mixture; chill. Makes 6 servings.
Melt chocolate chips. Add peanut butter. Put marshmallows and nuts into large bowl and pour melted chocolate mixture over all. Stir well. Pour into buttered 9 x 13-inch pan. Chill. Cut into small squares.
Combine salad dressing mix with 1/2 cup of mayonnaise and 1/4 cup of pineapple juice. Combine chicken, celery and pineapple. Mix the 2 until well coated. Chill and serve.
Cook frozen broccoli according to package directions, omitting salt. Drain thoroughly. Place in 10 x 6 x 1 1/2-inch baking dish. Mix soup with shredded cheese. Add milk, salad dressing and beaten egg to soup mixture. Stir until well blended. Pour over broccoli. Combine bread crumbs with melted butter; sprinkle evenly over mixture. Bake at 350° for 45 minutes until crumbs are lightly browned. Serves 6.
Place onions in skillet. Add sugar and mustard, salt and vinegar. Cook 20 minutes, covered. Add onion mixture to beans and crumbled bacon. Bake 350°.
Combine oil, sugar, eggs and vanilla in large bowl. Sift flour. Add cinnamon, baking powder, soda and salt. Add to oil mixture. Stir in zucchini. Grease 2 loaf pans and bake at 350° about 1 hour.
Mix first 3 ingredients and pour into graham cracker crust. Chill. Garnish with mint and lemon slices.
Preheat oven to 450°. Remove excess fat from chicken. Cut chicken in half from one side of breast to opposite side of back. Fold up wings and place bone side down on broiler (save inerds and cook separately or discard or cook on end of broiling pan). Sprinkle to taste with garlic salt and pepper. Put on rack in middle of oven; cook for 15 to 20 minutes (until nice golden brown). Reduce heat to 350° and cook 45 minutes to 1 hour.
Put all ingredients in a large soup pot, except tomato juice. Cover with water and cook until vegetables are tender. Add tomato juice and cook about 10 minutes longer.
Take loaf of Italian bread and take out some dough in middle. Lay flat on cookie sheet. Cut up butter to spread over length. Sprinkle garlic and parsley over butter. Then spread the Mozzarella evenly. Bake at 400° until cheese melts, approximately 10 to 12 minutes. You can use oregano for a tangy taste also.
Sprinkle beef with onion salt, celery salt and garlic powder. Mix liquid smoke and Worcestershire sauce together and pour over meat. Cover with foil. Refrigerate several hours, turning once. Bake covered at 300° for 4 to 4 1/2 hours. Pour BBQ sauce over beef and bake uncovered for another 30 minutes.
Blend the oleo, white sugar and brown sugar and add the egg and peanut butter. Mix in the flour, oatmeal, soda and salt. Spread in a 13 x 9-inch cake pan that has been greased. Bake at 350° for 20 to 25 minutes.
Mix as for meat loaf. Bake at 300° for 45 to 50 minutes. As it bakes, keep grease poured off from pan.
Mix berries, sugar, juice and salt altogether. Add 1/4 cup cold water to gelatin and then heat over warm water. Add mixture together; put in crust and refrigerate. Add red food coloring if needed.
Do not stir any of the ingredients in the first step. Sift cocoa and sugar in a large mixing bowl. Add milk and lay margarine sticks on top. Do not stir. Cook on High for 6 minutes. Remove from microwave; stir thoroughly. Add vanilla flavoring and nuts; stir until well mixed. Pour into buttered platter. Cool in refrigerator for 1 hour. Cut and serve. Do not double this recipe.
Beat together egg, oil and applesauce. Add flour, baking soda, baking powder and spices. Beat well. Stir in raisins. Spoon into oiled and floured muffin wells. Bake at 375° for 20 to 25 minutes or until firm to the touch and browned. Cool on wire racks.
Put cinnamon sticks, whole cloves, allspice and brown sugar in basket in top of an electric 8 to 10-cup percolator. Mix juices in bottom and perk like coffee. Double recipe if necessary. May substitute apple cider with orange Hawaiian Punch.
Mix Knox gelatin in 1/2 cup water. Boil 1 can of water and add all other ingredients and put in small tupperware mold until firm.
Melt 2 tablespoons butter in skillet, using medium heat. Drop mixture into butter by tablespoon. Fry until brown.
Cook onion, cauliflower and celery in water in a large saucepan until tender. Mix in remaining ingredients and simmer until thoroughly heated.
Cover potatoes with water. Boil until tender. Cool and peel. With mixer	add sugar, milk, margarine, flavoring and egg. Add sugar until taste is too sweet. Pour into shell and bake at 375° for 30 minutes or until crust is brown.
Mix all ingredients and roll into bite size balls. Bake about 35 minutes at 375°.
Toss well and mix. Chill several hours, stirring occasionally. Just before serving, drain well. Makes 4 cups relish.
Mix crumbs and margarine together. Press in bottom of a 9 x 13-inch dish. Bake for 8 minutes at 350°. Let cool.
Warm soup in saucepan. Add gelatin and cream cheese. Cook until cream cheese melts. Add vegetables, that have been chopped, and crab meat. Pour into a 4-cup mold that has been sprayed with Pam. Add ingredients. Refrigerate, covered, 6 or more hours, until set.
Wrap each piece of chicken around one piece of ham. Arrange in 13 x 9-inch baking pan. Place slice of cheese on each piece of chicken. Combine soup and wine, stir well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle melted butter over top. Bake at 350° for 45 to 55 minutes. Serve with rice!!!
Put in saucepan the butter;	melt. Add flour; mix well. Add milk, set aside until cool and thick. Remove all bones in meat. Put all ingredients in. Pour in sauce and mix well, but gently with hands.	Put in shells, sprinkle with crumbs. Bake in 350° oven for about 45 minutes or until brown. Should make about 8.
Combine all ingredients, except the blueberries, and mix well. Stir in berries. Pour in muffin cup pan. Bake at 375° for 20 to 25 minutes.
Put chicken breast pieces in a 13 x 9-inch pan. Top with cheese. Mix soup and milk and pour over the chicken and cheese. Prepare dressing according to package directions. Place over chicken. Bake at 350° for 45 minutes. Makes 6 to 8 servings.
Preheat oven to 400°. Dip chicken in melted butter and coat with cheese. Melt remaining butter in pie plate and place chicken, skin side up. Bake for 50 minutes. Baste with juices during baking. Cover with foil if chicken browns too quickly.
Crush 1/2 can fried onion rings. Sprinkle on top. Bake until heated through and cheese is melted.
Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and baking soda together. Add alternately with chocolate syrup to creamed mixture. Blend in vanilla and nuts. Pour into greased and floured 9-inch square pan. Bake at 350° for 40 to 45 minutes.
Sift together the flour, sugar, baking powder and salt. Add crumbs, shortening, milk and vanilla. Beat on low speed until moistened. Then beat on medium speed for 2 minutes. Add eggs and beat for one more minute. Pour batter into 2 (9-inch) greased pans. Bake at 375° for 30 to 35 minutes or until cake shrinks slightly from edge of pan. Cool. Frost or use whipped cream and fruit if wanted.
Combine corn, potato, onion, green pepper, ham, tomato, salt and pepper. Melt butter in large skillet. Add corn mixture. Pat down evenly. Cook about 10 minutes until bottom begins to brown. Turn hash	and continue cooking another 5 minutes, loosening from pan frequently with spatula. Sprinkle with shredded cheese. Makes 4 to 6 servings.
Mix all ingredients. Put in a loaf pan. Bake at 400° for 30 to 40 minutes.
Mix in order. Drop by spoonful onto cookie sheet, well-greased. Bake at 350° for 8 to 10 minutes. Makes 4 or 5 dozen.
In a large bowl mix flour and salt. Make a hole in the center of the flour; add eggs and oil. Pour in water. Stir quickly until a stiff dough is formed. Work in as much flour as possible. Place dough on a heavily floured surface. Knead 10 minutes.
In a small saucepan heat to bubbling (but do not brown) the butter. Into blender container put: 3 egg yolks, 2 tablespoons lemon juice, salt and pepper. Cover container and turn to low speed. Immediately remove cover and put in the hot butter in a steady stream. When all butter is blended, turn off motor. Makes 3/4 cup.
Line 2 large cookie sheets with aluminum foil. Over hot (not boiling) water, melt white coating, stirring frequently until smooth. Remove from heat. While holding pretzel rod over saucepan, spoon melted white coating over pretzel within 1 inch of the top. Shake off excess. Sprinkle with nonpareils, colored sugars or sprinkles; place on prepared cookie sheets. Repeat with remaining pretzel rods. (If coating becomes too thick, place over hot water or low heat.) Refrigerate to set coating.
Thoroughly clean greens and shred. Fry a few pieces of bacon in a deep pot. Add greens and stir constantly until greens are tender. Add red and black pepper and salt. When almost done, add a little sugar to taste. Do not add water or overcook.
Mix all ingredients in blender. Blend until smooth and creamy. Serve immediately in tall glasses. Makes 4 servings.
Mix dry ingredients. Add oil, egg yolks, milk and vanilla. Add stiffly beaten egg whites last. Cook at 350° to 375° until done.
Heat oven to 450°. Grease 14-inch round pizza pan or 15 x 10-inch jelly roll pan. Sprinkle 1 tablespoon corn meal evenly into pan. Combine remaining 1/2 cup of meal, flour, baking powder and salt. Add milk and oil and stir with fork until mixture forms a ball. Press into the pan and shape edge to form a rim. Bake 15 minutes. Spread taco sauce evenly over crust. Top with beans, pepper rings and cheese and continue baking until cheese is melted.
In 2-quart saucepan over medium heat, heat soup and milk to boiling. Stir in vegetables.
Crumble ground meat and sausage; brown and drain. Add Velveeta in chunks. Add oregano, Worcestershire sauce and garlic powder. Cook until cheese melts. Spread on rye bread. Bake frozen at 400° for 10 minutes.
Preheat oven to 300°. Melt margarine in baking pan. Add ground vanilla wafers top. Add coconut, chocolate chips, chopped pecans and a little coconut. Pour Eagle Brand milk over all. Bake 45 minutes. Cool before cutting.
Crumble ground chuck in large pot. Cover with water, salt and pepper to taste. Start cooking on high. Chop up onion and celery. Skim off excess grease. Take tomato sauce and dump in. Rinse can with water and add to meat mixture. Let boil and add homemade noodles. Cook just until noodles are done. Soup will be thick so add more broth, sauce or water if you like. This is delicious with garlic bread and cole slaw.
Mix eggs, sugar, cinnamon, pumpkin and milk with a mixer for 2 to 3 minutes. Blend well. Pour into a 9 x 13-inch pan. Sprinkle entire box of cake mix evenly over the top. Then sprinkle with chopped nuts. Bake 1 hour at 350°. Let cool and serve cold.
Combine first 7 ingredients. Stir in carrots, cucumbers, green pepper and onion. Cover and refrigerate overnight.
Cut eggs in half. Mash yellows, add all ingredients and mix. Add more mustard to taste. Fill whites of eggs with mixture and sprinkle with paprika or a slice of green olive.
Add 1/2 cup sugar to peaches and set aside. Combine flour, salt and 2 cups sugar and add to milk. In a large saucepan, heat milk on medium. Beat eggs and gradually stir into milk. Cook on medium until mixture coats a spoon. Stir constantly. Remove from heat. Add whipping cream, peaches and flavorings. Chill in refrigerator, then churn in ice cream freezer. Makes 5 quarts.
Pour hot water over dates and soda. Cool. Cream butter and sugar; add eggs, vanilla, cocoa, flour and nuts if desired. Sprinkle small chocolate pieces on top. Bake at 350° until toothpick inserted is "clean." Serve with whipped cream.
Cook and drain spinach. Make cream sauce of milk, flour and butter. Season with onion salt, dry mustard, salt and pepper. Blend in mayonnaise and lemon juice. Place tuna fish, flaked, in 2-quart casserole. Add 1/2 of the sauce. Mix remaining sauce with cooked spinach and pour over tuna. Top with onion rings and bake in moderate 350° oven for 30 minutes.
Mix ingredients well, let raise once. Roll out and spread with filling. Roll up and bake at 375° until brown, 40 minutes to an hour.
Halve chicken breasts and wrap each half in a slice of bacon. Cover the bottom of a greased 8 x 12-inch baking dish with dried beef. Arrange chicken on top of this. Blend soup and sour cream; pour over chicken. Sprinkle with almonds. Bake, uncovered, at 275° for 3 hours. Makes 6 to 8 servings.
Mash potatoes with milk and sour cream. Saute mushrooms in butter. Pour butter and mushrooms in a well made in the potatoes. Cover with more potatoes. Dot the top with butter and bake for 30 minutes at 500°. Can be prepared a day before and reheated in oven or microwave.
Preheat oven to 250°. Combine crackers and nuts in a greased large shallow baking pan. In a saucepan, bring butter, sugar and corn syrup to a boil and cook for 5 minutes. Remove from heat; add vanilla and soda. Pour caramel mixture over crackers and nuts. Stir well. Bake 1 hour, stirring every 15 minutes. Pour onto waxed paper and break apart; allow to cool. Store in airtight container. Yields approximately 9 cups of snack mix.
Combine all ingredients in a large container. Store in a covered container. To serve, combine 1/3 cup mix with 2/3 cup boiling water; stir well. Yields about 36 servings.
Dissolve Jell-O in boiling water. Chill Jell-O until slightly thickened. Add all ingredients to slightly thickened Jell-O. Pour into a mold. Refrigerate overnight.
Mix flour, sweetener, baking powder and cornmeal together. Combine eggs, milk and oil; add to flour mixture and stir until just moistened. Pour into a 9 x 9 x 2-inch pan sprayed with nonstick cooking spray. Bake at 425° for 20 to 25 minutes.
Mix all ingredients together except the last 4 and shape into a loaf. Bake at 350° for 1 hour. Remove from oven. Top meat loaf with a mixture of the catsup, chili sauce, brown sugar and Worcestershire sauce. Cook 1/2 hour longer, then remove and serve after cooling 15 minutes.
Sift dry ingredients into large mixing bowl. Cut in butter and cheese until it resembles coarse cornmeal. Make a well and pour in 3/4 cup buttermilk. Mix lightly with a fork to make a stiff but workable dough, adding more buttermilk if needed.
Mix cake mix, eggs, sour cream, chocolate pudding, water kahlua and oil. Add chocolate chips and nuts. Bake in a 9 x 13-inch pan at 350° for 45 to 60 minutes.
Spread both sides of bread with margarine or butter. Place on ungreased cookie sheet. Put two slices of cheese on each piece of bread; top with one pineapple ring and 2 slices of bacon. Bake at 325° for 5 to 10 minutes. Yummy and quick!
Place corned beef, then sauerkraut, mayonnaise and cheese on 4 slices of bread. Top with other bread slices. Spread butter on outside of bread. Grill in skillet or on griddle until browned and cheese melts.
Boil potatoes in jackets until tender. Cool and peel. Grate and mix with grated cheese, dip, melted butter, salt and pepper. Pour in greased 9 x 13-inch flat casserole. Put 1/2 stick margarine on top. Cook until bubbly at 350°. Add crushed Ritz, potato chips or plain crackers and lightly brown.
Place sieve over bowl. Pour fruit cocktail into sieve; drain juice into bowl. Put cookies in plastic bag; roll with rolling pin until crumbs are formed. Spread ice cream evenly in cake pan. Place fruit on top. Sprinkle evenly with cookie crumbs. Let freeze about 1 hour and serve.
Melt margarine in a 9 x 13-inch pan. Mix milk, flour and eggs until smooth. Pour into pan over melted margarine. Spoon pie filling over batter. Bake 40 to 45 minutes at 400°.
Combine all ingredients in large bowl. Mix with wooden spoon or electric mixer until smooth and spreadable. Spoon into a crock and cover tightly. Chill several hours or overnight. Will keep 2 to 3 weeks. Makes 4 cups.
About 2 hours before serving, in 5-quart Dutch oven over medium-high heat in hot salad oil, cook frankfurters until lightly browned on all sides, stirring frequently. With slotted spoon, remove frankfurters to bowl; cover and refrigerate. In drippings remaining in Dutch oven over medium heat, cook celery, red pepper, carrot, onion and garlic until tender, about 10 minutes, stirring occasionally. Meanwhile, rinse lentils in running cold water and discard any stones or shriveled lentils. Add lentils, pepper, bouillon, 11 cups water and 1 teaspoon salt to vegetable mixture in Dutch oven. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until lentils are very tender and soup has thickened. Return frankfurters to Dutch oven and cook until done.
Combine sugar, syrup and water; stir constantly until sugar dissolves and mixture comes to boiling. Cook to hard ball stage without stirring; remove from heat.
Wash chicken	strips	thoroughly. Drain. Mix Ranch dressing mix and buttermilk. Soak chicken strips 2 to 3 hours or overnight in refrigerator.
Boil sugar with 2 quarts water for 5 minutes. Add crushed mint. Cool and strain. Add tea, juices, and remaining water. Add ginger ale and cherries just before serving. Serve over ice and garnish with fruit slices. Yields 100 servings.