HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine and pour over half of dressing. Put in pan. Place chicken and broth next. Cover with soups and remainder of dressing mixture. Bake 1 hour at 350°.
Sort beans the night before and soak overnight. Next day, rinse. Cook beans (panboil) in about 1/2 teaspoon soda until skins break when blown on. Rinse again. Bring to a boil. Simmer 30 minutes. Add remaining ingredients. Cook until tender (2 to 3 hours).
Sift flour and salt; cut in shortening until mixture resembles cornmeal. Beat water, egg and vinegar together; stir into flour mixture. Shape into ball and chill. Turn out on floured surface. Roll to fit pie pan. Will make (2)-2 crust pies or 4 single crust.
Mix ingredients in a 1 1/2-quart casserole. Cook at 400° for 30 minutes.
Combine applesauce and Jell-O in a saucepan. Cook and stir until Jell-O dissolves. Cool to temperature. Stir in 7 ounce lemon lime Sprite. Turn into a 3-cup mold. Chill until firm. Makes 6 servings.
Combine soda and buttermilk. Set aside for a few minutes. Beat egg whites stiff. Cream together sugar, oleo and shortening. Add egg yolks, one at a time. Beat well after each. Add buttermilk and soda mixture alternately with flour to creamed mixture. Stir in vanilla. Fold in egg whites gently. Then add nuts and coconut.
Arrange chicken, skin side up, in a shallow 13 x 9 x 2-inch baking pan. Cut bacon in 2-inch lengths. Lay over chicken. Bake, uncovered, at 350° for 45 minutes. Pour off some of the drippings, if desired. Blend soup and sour cream. Pour over chicken. Continue baking another 30 minutes or until chicken is tender.
Put all ingredients except the dried beef in a blender. Blend well. Stir in the chopped dried beef. Pour into a casserole and bake at 350° for 30 minutes. Serve hot with pumpernickel bread or crackers.
Brown hamburger, stirring to break into small pieces until redness disappears; drain. Mix remaining ingredients with meat. Simmer. Cook manicotti noodles according to package directions. Place a thin layer of sauce from jar in bottom of a 9 x 13-inch pan. Fill manicotti noodles with meat mixture and place on top of sauce. Pour remaining sauce on top and sprinkle with Parmesan cheese. Bake at 350° for 40 to 45 minutes.
Preheat oven to 375°. Combine flour, salt and baking soda; set aside. Mix butter, sugar, brown sugar and vanilla until creamy. Beat in eggs and gradually add flour mixture. Drop onto ungreased cookie sheet. Add chocolate chips to dough drops. Bake 9 to 11 minutes. Using tablespoons of dough, makes 5 dozen.
Mix potatoes, 1/2 of the melted butter, onions, soup, sour cream and cheese. Spoon into greased 9 x 13-inch dish. Mix remaining 1/4 cup butter with corn flake crumbs and sprinkle on top. Bake at 350° for 50 minutes. Garnish with parsley or lemon twists, if desired. Serves 10 to 12.
Mix together juice from pineapple and cherries with instant pudding. Pour over fruit and refrigerate. Stir before serving.
Place shortening, sugars, vanilla and eggs in a mixing bowl and beat. Sift flour with soda, salt and cinnamon. Add to shortening mixture and mix thoroughly.
Pour milk and orange juice into bowl. Add pudding mix. Beat slowly on lowest speed for 1 minute. Add 1 cup Cool Whip and beat 1 minute longer. Arrange fresh fruit in a large serving bowl. Cover top of bowl with pudding mixture. Garnish with 2 to 3 strawberries and a large spoonful of pudding mixture. Must be kept refrigerated until ready to eat.
Bring the almonds to a boil; peel and crush them fine. Add to flour, sugar and butter (cut in small pieces). Add egg yolks; mix and knead quickly with fingers, hand to form an homogeneous mixture. Form the dough into small pieces of 2-inches long and bend them in the shape of croissants. Bake in a 350° or medium heat oven.
Cook onion until soft in oil; add rest of ingredients. Simmer 15 minutes.
Mix drained kraut, green peppers, onions, celery, sugar, vinegar and salad oil. Mix well. Let set overnight. Store in refrigerator.
Mix apples, cranberries and sugar. Press into a casserole dish. Mix margarine, oats, brown sugar, flour, salt and walnuts. Press on top of other mixture. Bake 1 to 1 1/2 hours at 325°. This will reduce in size some during baking.
Melt oleo. Add cocoa and stir until dissolved. Add water; stir with wire whisk. In separate bowl mix thoroughly the sugar, flour and salt, then add to mixture. Stir until smooth. Before filling crust, heat mixture until dark. Bake at 350° for 45 minutes.
Scrub cucumbers, using a vegetable brush. Drain. Slice into 1/8 to 1/4-inch slices. Add onions and garlic. Add salt, mix thoroughly and cover with ice. Let set for 3 hours. Drain thoroughly and remove garlic. In large pan, combine vinegar, sugar, turmeric, celery and mustard seed. Bring to a boil and add vegetables. Cook 5 minutes. Pack pickles loosely into pint jars (hot, sterile). Adjust jar lids (held in simmering water until needed). Process in boiling water bath 5 minutes. Count time when water returns to boil. Remove from water and set on folded tea towel to cool. Makes 7 pints.
Cook broccoli until barely tender. Drain. Combine soup, thyme, almonds, lemon juice and rind and milk. Add to broccoli and stir to blend. Pour into a 1-quart casserole. Top with cheese. Sprinkle with paprika. Bake at 350° for 20 to 30 minutes or until bubbly. Serves 6 to 8. May be prepared early, then refrigerated for baking later.
Beat eggs with sugar; add salt, vanilla, milk and water. Pour into an unbaked pie shell. Bake at 425° for 15 minutes, then lower to 350° for 30 minutes.
Preheat oven to 350°. In a large bowl, blend golden onion recipe soup mix with milk; stir in peas and carrots, cooked noodles and tuna. Turn into a greased 2-quart oblong baking dish; then top with cheese. Bake 20 minutes or until bubbling. Serves 4.
Mix all ingredients, except confectioners sugar, together. Pour into greased pan. Bake for about 30 minutes in a 325° oven. Sprinkle confectioners sugar on top. Cool; cut into squares. This is very quick, good and easy!!
Brown beef. Add chopped mango, onion and chili powder; then add tomato soup diluted with 1/2 can water. Then add spaghetti sauce and simmer for 2 hours. Serves 10.
Combine all, except potato chips and cheese. Spoon into 1 1/2-quart casserole. Bake at 375°, covered, for 15 minutes; uncover and sprinkle chips and cheese on top. Bake 15 minutes longer.
Chop ground beef and saute with onion and green pepper until tender. Add tomatoes and seasonings. Bring to a boil, then simmer for 30 minutes.
Beat together sugar, oil and eggs; mix	well. Sift the dry ingredients; add to the egg mixture. Add the mashed bananas and nuts. Bake for 1 hour at 350°.
Put the cucumbers, onion and green pepper into a gallon jar. Bring to boil the salt, sugar and vinegar and pour over the cucumber mixture in the gallon jar. Put jar (closed) in refrigerator. Ready to eat in 2 days. Keeps forever.
In a small bowl, stir together the yeast and sugar, then add the water. Let stand 10 minutes. In the food processor fitted with the metal blade, mix together the flour and salt. With the motor running, pour the yeast mixture through the feed tube and process until the dough pulls away from the sides of the bowl. Add the oil and pulse 3 or 4 times. Use right away or seal in a lightly floured plastic bag and refrigerate for an hour. Makes a 9-inch thick-crust pizza.
Layer potatoes and onions; lay pork chops on top of potatoes. Mix soup and water together; pour over all. Salt and pepper to taste. Cover and bake at 350° for 1 hour and 45 minutes to 2 hours.
Brown pecans in butter/margarine and set aside. Combine remaining ingredients and churn ice cream as you usually do. As ice cream thickens, add pecans, but wait until ice cream is fairly thick before doing this, otherwise the pecans go to the bottom.
Drain corn, peas and beans; place in a bowl. Add pimentos, green pepper and onion. Set aside. Place remaining ingredients in a pan and boil. Cool. Pour over vegetables. Leave overnight.
Mix all ingredients together. More than 1 cup of buttermilk will need to be used. Add the extra gradually until the mixture is of the right consistency. It needs to be thick, not runny. Bake in a greased loaf pan at 350° for 1 hour.
Combine soup and butter. Drain mushrooms and water chestnuts; reserve liquid. Add water to liquid reserve to equal 1 1/3 cups. Add all ingredients together. Pour into lightly greased 10 x 6 x 2-inch pan. Bake for 1 hour at 350°. Serves 6.
Mix all ingredients together and bake in small square pan for 45 minutes at 350°.
Cream butter and sugar; add egg and beat until smooth. Add vanilla and beat again. Add flour and salt; mix to a cookie dough. Roll out about 1/8-inch thick and cut into shapes. Bake at 375° for 7 to 10 minutes. Cookies should be beige in color. You may ice them.
Brown and drain ground beef, bacon and onion. Put all ingredients together and bake in ungreased casserole for 45 minutes at 350°. Or cook in crock-pot.
Mix all ingredients together. Cover and chill at least 2 hours to give dill weed a chance to do its thing. Yield: 1-quart. Cut up celery, peppers, carrots or whatever to dip.
Brown sausage; drain. Combine sausage, spaghetti sauce, mostaccioli and Parmesan cheese. Top with Mozzarella cheese. Bake at 350° for 20 to 30 minutes.
Cut fruit into bite size pieces. Mix with nuts and celery. Mix with a small amount of Miracle Whip, more if you like it creamier.
Break up cranberry sauce in a medium mixing bowl and set aside. Sprinkle gelatin over water in a small saucepan and let stand for one minute. Heat over low heat until completely dissolved, stirring frequently.
Blend flour, powdered sugar and butter. Press into 13 x 9-inch pan. Bake at 350° for 20 minutes.
Press crescent roll dough onto 12 x 18 inch cookie sheet; bake at 375 degrees for 10 minutes. Mix together cream cheese, mayonnaise and dressing or soup mix; spread over crust. Top with your choice of chopped veggies (for example peppers, onions, tomatoes, broccoli or cauliflower, chopped fine or shredded carrots). Sprinkle shredded cheese on top. Chill. Cut into small squares and serve.
In a saucepan, make stuffing according to instructions. Let cool for five minutes and set aside. Place fillets on a cutting board and place 1 tablespoon of stuffing in center. Fold fillet over stuffing and pin with a toothpick.
Put all ingredients in a bowl and mix well. Use on baked potatoes, green salad, veggies, chips, etc.
Boil pork in vinegar, water, garlic, bay leaf, salt and peppercorns. Remove and drain the meat when tender. In a skillet, heat oil. Fry meat until golden brown. Serve hot with boiled rice.
Preheat oven to 350°. Mix and pour into greased and floured pan. Cook 30 minutes or until done.
Mix all ingredients together. Put into a buttered baking dish. Bake at 350° for 1 hour. This dish can be prepared the day before and baked when you are ready to eat.
Break salmon apart and drain. Stir in first 5 ingredients. Shape into a roll or ball. Chill several hours. Roll in parsley and pecans. Serve with crackers.
In large cookie sheet, place graham crackers to cover pan. In medium saucepan, melt oleo. Add brown sugar and heat until dissolved. Cook slowly for 5 minutes, stirring constantly.
Mix together the corn, sour cream, eggs, butter, salt, pepper and sugar. Fold in the dry corn bread mix. Pour into a greased 9 x 13-inch baking pan. Bake at 350° for 35 minutes or until golden brown.
Stir ingredients into boiling water and cook until thick. When cooled, add the pineapple and oranges, fold in the Cool Whip.
First, crack 2 or 3 eggs and mix. Add milk. Then add flour and mix. Add about 1/2 cup of sugar and mix. Last, deep fry at 250° until golden brown. (Oil should be 1 or 2-inches high.) Get toothpick and poke in the center of cookie to see if done; may take longer.
Broil muffins until light brown. Spoon 1 tablespoon of pizza sauce on each muffin. Trim corners of cheese to make circles. Cut Jack-O-Lantern faces on each circle of cheese with a paring knife. Place one cheese face on each pizza muffin. Bake at 400° for 8 minutes.
Cream shortening; add sugar and beat until fluffy. Add eggs; beat well. Add cocoa paste and milk. Add sifted ingredients and vanilla. Add nutmeats, if desired. Drop onto greased cookie sheet. Bake in a 375° oven until done.
1st layer: 1 c. crushed pretzels, 1/2 c. sugar, and 1 stick butter, softened.
Put all ingredients in crock-pot in the following order: veggies, meat and sauce. Cook on low for 8 to 10 hours or until meat is tender and thoroughly cooked.
Put everything in blender. Spray with nonstick cooking spray a 10-inch pie plate or round cake pan. Pour batter in plate and sprinkle with nutmeg or cinnamon.
Mix together and stir until it starts to boil. Remove from stove. Double for more dressing.
Soften gelatin in cold water. Add sugar, salt and hot water. Stir until dissolved. Add vinegar and lemon juice. Chill until it becomes syrupy, then fold in remaining ingredients. Turn into ring mold or individual molds and chill until set.
Brown ground beef and drain. Dice onion. Mix all ingredients well and simmer for 15 to 20 minutes. Serve hot with crackers or white corn tostado chips.
Cook beef and pork until tender, about 1 hour. Add noodles and soup. Cook about 20 minutes. Add cheese and onion. Pour into buttered casserole dish. Cover with corn. Bake about 30 minutes in a 350° oven.
Scramble fry sausage and drain. Blend with cheese. Put on party rye bread or biscuits. Brown in medium hot oven at 375°.
Combine sugar, cornstarch and salt; stir in cream of coconut and milk. Cook and stir over medium heat until thick. Cook and stir 2 minutes more. Stir hot mixture into egg yolks that have been beaten. Return to heat and cook 2 minutes. Remove from heat; stir in oleo. Add coconut and vanilla. Pour in baked pie shell.
Blend first four ingredients with hand mixer. If you would like a pineapple cheese cake, blend in crushed pineapple (20 ounces). Pour into pie crust. Chill for 3 hours. For a cherry cheese, just add cherries on the top.
Combine and simmer for 10 minutes. Strain out spices. Serve in bowl decorated with holly or other Christmas greens.
Saute carrots and onion in oleo. Finely chop bag of broccoli and cauliflower. Add vegetables and chicken broth to the stockpot. Simmer 30 minutes. Add cans of cream of potato soup and grated Velveeta cheese (I use approximately 8 ounces cheese). Simmer 10 minutes over very low heat. Just before serving, stir in a small carton of sour cream.
Mix pancake batter according to number of servings desired. Add drained, diced fruit to batter. If you desire a stronger fruit flavor, you can substitute the juice from the fruit instead of water only in your pancake batter when you mix it. Cook according to pancake box directions.
Brown ground beef, onion and raw bacon all together. Put in baking dish; add ketchup, brown sugar, white sugar, garlic salt and vinegar. Drain lima beans and kidney beans. Add to pork and beans. Mix all together. Bake at 350° for 1 hour. You can use a slow cooker also. Start on high for first hour and then turn on low for about 2 hours. Remove cover for a while so it can thicken up some, 1/2 hour or longer.
Beat eggs until foamy. Add sugar, syrup, salt, vanilla and pecans. Mix well. Bake at 350° for 1 hour.
1. Saute diced peppers in margarine till tender, set aside 2. Brown ground beef, drain, add peppers and stir. In large bowl combine meat, corn, BBQ sauce, chili powder, 1/2 can of French fried onion rings. 3. Spread 1/2 the mixture into a casserole dish; spoon 1/2 the cheesewhiz in even dollups over the mixture. Spread the remaining mixture into the casserole dish; spoon remaining chhese whiz over the top. 4. Bake for 20-30 minutes till hot. Remove, sprinkle the remaining French fried onion rings over the top. Bake for 5 more minutes till onion rings turn crispy brown.
Mix all ingredients except pie filling. Spread half of mixture in greased 9 x 13 pan. Spread pie filling over this evenly. Spread remaining batter evenly over pie filling. Sprinkle with cinnamon and sugar. Bake at 350° for 30 minutes or till done. Drizzle powdered sugar frosting over top while warm (1/2 c. powdered sugar, little warm water). Favorite dessert.
Mix all ingredients and refrigerate for twenty-four hours. Spread on English muffin halves. Bake at 400° for 20 minutes. Cut in quarters before serving.
Combine melted oleo and flour; add next 4 ingredients. Cook for 20 to 30 minutes on simmer until celery is soft. Add cheese and beer.
Place all ingredients in a jar; cover and shake until mixed well. Ideal for broiling seafood, poultry and meats.
Cut smoked sausage lengthwise and place on a cookie sheet. Fill with mashed potatoes. Bake at 350° for 20 minutes.
Blend flour, salt, sugar and shortening to fine crumbs. Add slightly beaten egg yolk mixed with ice water. Mix together until a nice ball of dough forms. Mixing does not make this dough tough, so all scraps may be used. Dough can be frozen or refrozen. Divide dough into a ball the size for 1 crust. Put into a Baggie and flatten. Store in a container to freeze.
Let butter and cream cheese soften. Then cream together and add sugar. Mix until fluffy. Add eggs, one at a time. Add flour, baking powder and flavoring. Mix well. Bake at 300° for 1 1/2 hours.
Brown hamburger with onion. Drain and place in large pot. Add tomatoes, water, seasonings, corn and beans. Simmer for as long as you want.
Brown ground meat and drain fat. Mix ground meat, cheese and soups. Add onion rings. Top casserole with more onion rings and cheese, as desired. Bake at 350° for about 20 to 25 minutes.
Mix in a pan: sugar, cocoa, milk and margarine. Cook on medium heat and bring to a boil. Once the mixture starts to boil, remove from heat and cool for one minute. Add vanilla, salt, peanut butter and quick cook oatmeal. Drop by teaspoonfuls on wax paper. Let cool and enjoy!
Put sugar, corn syrup, peanuts and salt in a 1 1/2-quart microwave-safe bowl. Microwave on High for 8 minutes. Stir after 4 minutes. Add vanilla and butter or margarine. Microwave for 2 more minutes on High. Immediately stir in soda; stir until fluffy. Pour immediately onto a lightly greased cookie sheet. Cool; break into pieces.
Take bread and put on tablespoon of Pizza Quick sauce; spread. Add pepperoni, then handful of cheese. Bake in oven for approximately 10 minutes or until cheese is melted and brown.
Heat oven to 350°. Place chicken in lightly greased 13 x 9 x 2-inch baking dish. Mix chicken soup, broth and tarragon; pour over chicken. Arrange peas and carrots over top. Mix flour and baking powder in a bowl; add buttermilk and butter. Stir to form a thin dough; pour evenly over chicken mixture. Bake uncovered about 1 hour until crust rises to top and browns lightly. Makes 6 servings.
Dissolve sugar in hot water. Gradually add cream. Cook to soft ball. Add vanilla and butter and beat until creamy enough to spread.
Bring sugar, cocoa, butter and milk to hard boil. Remove from heat; add oats, nuts and vanilla. Mix well. Drop by spoonful onto waxed paper.
Roll out 1 large can of crescent rolls in a 9 x 13-inch pan. Combine cream cheese and sour cream. Then add sugar and vanilla. Beat and add 1 egg at a time. Pour batter onto crust and sprinkle cinnamon on top. Bake at 350° for 40 minutes.
Mix cake according to directions. Bake in 9 x 13-inch pan at 350°. When done, punch full of holes with toothpick. Mix sugar and pineapple. Cook until dissolved. Pour over warm cake. Cook pudding according to directions. Pour over pineapple. Let cool and chill. Top with Cool Whip and sprinkle with coconut. Chill and serve.
Saute onions and cabbage. Cook bow ties pasta according to directions. Combine; add sour cream and/or caraway seed to taste when serving.
In a large bowl, mix apples and sugar. Add cranberries, carrots and nuts and stir gently to combine. Mix dry ingredients and add to apple mixture; stir well. Stir in eggs and oil and mix gently but thoroughly.
Mix flour, baking soda, cinnamon, allspice and cloves; set aside. Combine dates and nuts. Stir in a small amount of the flour mixture, to coat; set aside. In large bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each egg. Add flour mixture, alternately with beer, blending well after each addition. Stir in dates and nuts. Pour into well-greased and floured 12-cup fluted tube pan. Bake at 350° for 1 hour and 15 minutes. Cool pan on rack for 10 minutes. Turn out and cool. Wrap in foil and refrigerate for 24 hours.
Prepare cake mix; bake in 13 x 9-inch pan; let cool. Pierce with a fork and drizzle Kahlua over cake. Chill, preferably overnight. Break up cake and place half in large bowl (punch-bowl size).
Wash duck. Sprinkle inside cavity with salt, pepper and garlic salt. Mix sauerkraut, water and sugar. Stuff into duck. Cover. Bake at 325° for 20 to 25 minutes per pound or until tender and brown. Yield: 6 servings.
Cream the pineapple, cream cheese and pineapple juice until light and fluffy. Fold in whipped cream, marshmallows and mayonnaise. Chill in refrigerator for 24 hours. Serves 8 to 10.
Mix all ingredients except tortillas. Begin spreading on tortillas and stack. Top with crushed walnuts. Cut into 1-inch squares. Serve.
Mix yeast, 1/2 teaspoon sugar and warm water. Let stand until yeast rises. Mix remaining ingredients, stirring in enough flour to make dough stiff enough to knead. Put into a greased bowl and grease top of dough to keep from crusting. Put in a warm place until doubled in size. Knead dough, adding enough flour to prevent sticking to hands. Either roll out into rolls or refrigerate. Grease top of dough. Bake at 350° until brown.
Mix dry ingredients in a large bowl. Add oil, buttermilk and beaten eggs to dry ingredients. Store in a covered container in refrigerator and use as desired.
In large mixing bowl, mix together cake mix, pudding, oil, water, sour cream and eggs together. Add chocolate chips and walnuts until well blended. Grease and flour Bundt pan. Pour mixture into pan and bake in 350° for 50 minutes or until toothpick when inserted comes out clean.
Brown beef ribs. Add frozen soup vegetables, stewed tomatoes, chopped onion, beef bouillon cube dissolved in water and 4 additional cups of water to soup. Cook until meat is tender. Add cut up potatoes. Cook another 30 minutes. Add more water as needed while cooking.
Put first 4 ingredients in pan and heat until margarine melts. Let cool. Sift dry ingredients together and add to cooled mixture. Add nuts and mix well. Pour in 13 x 9 x 2-inch pan and bake at 350° for 40 to 50 minutes.
Simmer chicken with salt and pepper for 3 hours. Take out 1 cup of the broth, making sure to pick up about 4 tablespoons of the hot fat on top of the water. Let water cool in a large bowl; stir in plain flour with a fork until dough is very stiff. Roll out thin on floured area; cut dumplings into 1 x 3-inch strips. Remove chicken from water and debone. Bring water to a boil. Drop dumplings into water, separating so each will reach water. Mix soup with milk. When all dumplings are in water, turn down heat to simmer and cook, covered, for 5 minutes. Pour in milk and soup mixture. Stir in. Stir in deboned chicken. Cook for 5 more minutes.
Clean mushrooms. Chop half of the stems in butter. Add wine, onion powder and garlic. Simmer until liquid evaporates. In another frypan, cook sausage. Add to stem mixture. Simmer 2 minutes. Add in bread crumbs. Mix well. Transfer mixture to a large bowl. Add minced spinach and grated cheese. Stir well. Stuff mushroom caps. Arrange on cookie sheets. Bake at 350° for 15 minutes.
Place eggs in blender; whip to mix well. Add salt, shortening, flour, milk and water. Whip to blend thoroughly. Allow to rest 1 hour at room temperature before using. Cook crepe in pan according to manufacturer's directions. Yield: 36 (6-inch 15 cm) crepes.
In skillet, brown beef and onion. Add all other ingredients. Simmer 15 minutes. Serve over toasted, open hamburger buns.
Cream butter and sugar. Add sifted dry ingredients alternately with milk. Beat until smooth. Pour into lightly greased 9 X 13 pan. Put berries over batter and sprinkle with sugar. If using canned or frozen fruit, pour juice over it all. Bake at 350 degrees for 45 minutes.