HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken wings in shallow glass dish. Mix remaining ingredients in 1-quart saucepan. Heat over low heat, stirring constantly until smooth; pour over chicken. Cover and refrigerate at least 1 hour. Remove chicken from marinade, reserve marinade. Cover and grill chicken 5 to 6 inches from medium coals 20 to 30 minutes, turning and brushing 2 or 3 times with marinade until done.
Cream together sugar and shortening. Add eggs and vanilla and beat well. In a separate bowl sift flour, soda and salt together. Combine dry ingredients to creamed ingredients alternating with buttermilk. Mix, then add by teaspoon to cookie sheet. Sprinkle with cinnamon/sugar before baking. Bake at 375° for 10 to 12 minutes. (This recipe halves easily.)
Fry hamburger and onions; drain. Mix in soup. Put in shallow baking dish. Top with cheese, beans and Tater Tots, in that order. Bake at 400° for about 1/2 hour or until the Tater Tots are hot in the middle.
Mix butter and sugar together, blending well. Add eggs, one at a time, beating well, then add the vanilla and nutmeg (optional). Beat until fluffy. Slowly stir in the flour until a fairly firm dough is formed. Knead more flour into the mix until it is firm enough to roll out. Roll to 1/2-inch thickness, cut with cookie cutters and place on ungreased cookie sheet. Sprinkle sugar (with cinnamon, if desired) onto each cookie before baking. Bake in 350° to 375° oven for 5 to 8 minutes. Yields approximately 3 dozen cookies.
Saute onion in margarine. Add soup, chilies, chicken and chestnuts. Blend well. Tear up part of tortillas in small pieces. Place in greased casserole; pour 1/2 of mixture over tortillas. Add more tortillas and rest of mixture. Top with cheese. Bake at 350° for 30 to 40 minutes.
Mix ingredients gently but thoroughly. Spread in 9 x 5-inch loaf pan. Spread catsup over top. Bake at 400° for 35 to 40 minutes or until done.
Bring peaches, vanilla and sugar to a boil. Pinch biscuits in tiny pieces and add to peaches. Cover. Cook slowly until biscuits are done.
Sift dry ingredients together. Beat egg yolks; add with milk into dry ingredients. Beat until batter is smooth. Add melted butter and fold in stiffly beaten egg whites. Preheat iron and bake 3 to 4 minutes.
Cream together thoroughly sugar and oleo. Add eggs one at a time. Add flour, vanilla and lemon; mix thoroughly. Pour into floured cake pan and bake at 325° for 1 hour.
Sift together sugar and flour. Add one egg well beaten with the yolks of 3 eggs. Add fresh cultured buttermilk. Stir and cook until thick and creamy. Remove from fire. Add butter and lemon extract. Let cool slightly and pour into a baked pastry shell. Cover with meringue. Spread smoothly upon the pie. Bake 15 minutes at 350°.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. In large bowl, stir together flour, sugar and cocoa. Cut in margarine until mixture resembles coarse crumbs. Add; mix well. Reserve 1 1/2 cups. Press remaining mixture onto bottom of prepared pan. Bake 10 minutes.
Take package of biscuits and smooth and stretch each biscuit until it is about 4 inches wide, then put each biscuit on a greased cookie sheet. Put about 1 tablespoon of tomato sauce on each pizza. When this is done, you may put whatever pizza toppings you like on your pizza. Set oven at 350°.
Bring to a full rolling boil. Fill jars and seal. Recipe x 4 = 15 quarts. That is about 10 pounds of onions and 10 pounds of sugar.
Mix oatmeal, boiling water and oleo. Cool for 1 hour. Add salt and molasses to cooled oatmeal mixture. Stir in yeast dissolved in warm water. Add the flour a few cups at a time. Knead. Let rise until doubled. Form 3 loaves. Let rise about 1/2 way. Put in cold oven. Turn heat to 350° and bake 30 to 35 minutes or until done.
Wash, drain and shred cabbage. Place juice in a large nonaluminum saucepan with an equal amount of water. Add the cabbage and slowly bring to a boil. Cover and simmer for 10 minutes. Add the bouillon, lemon juice, salt and pepper plus any other spices and vegetables you	wish. Cover and cook slowly for another 5 to 15 minutes, depending on the degree of doneness desired for the other ingredients. Serves 8. For best results, reheat it very slowly. Freezes well.
Brown ground beef and add Ragu sauce. Mix cottage cheese, eggs, Parmesan cheese and spices. Cook lasagna noodles and layer noodles, cottage cheese mixture, meat sauce and other cheeses in that order. Make two layers of each, ending with cheese. Bake at 350° for 35 minutes or until browned. Makes 12 servings.
Brown hamburger with onion, green pepper and garlic. Add rice, water, tomatoes and tomato sauce. Season with salt, pepper and chili powder. Simmer about 30 minutes until liquid is absorbed and rice is tender.
Mix together and put in a large casserole dish: chicken, celery, onion, salt, soup, lemon juice, soy sauce, mayonnaise and rice. Mix boiled eggs, grated cheese, almonds and crushed potato chips together and sprinkle over chicken mixture. Bake at 350° for 20 minutes.
Brown rice in butter. Add onion and lightly brown. Add consomme and mushrooms. Bake at 350° for 1 1/2 hours.
Mix all ingredients, then roll into 1-inch balls. Store in an airtight container for 3 days. Sprinkle confectioners sugar over balls before serving.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inches. Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in plate; top with chiles. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted between center and edge comes out clean, 8 to 10 minutes. Cool 5 minutes. Top with sour cream, lettuce, tomatoes and cheese, if desired. Makes 6 to 8 servings.
Preheat oven to 450°. Wash fish and pat dry. Line a baking dish with foil. Place fish skin side down in baking dish. Squeeze lemon juice over fish; sprinkle generously with salt and pepper. Spread mayonnaise evenly over fish, including the edges. Sprinkle lightly with Parmesan cheese and paprika. Bake for 15 to 20 minutes or until done. Run under broiler for 1 minute or until lightly browned and puffed.
Prepare popcorn according to package directions. Place in large pan. Bring to boil the sugar, syrup and gelatin in saucepan, stirring until sugar and gelatin are dissolved. Pour over popcorn. Mix until popcorn is completely coated. Form balls quickly with hands. Place on waxed paper. Cool. Makes 18 balls.
Sprinkle yeast over warm water in a mixing bowl. Stir well and add the flour.	Beat well and let stay in warm place overnight.	In the morning, add egg, oil and honey; beat well. Let stand for a few minutes and then cook like pancakes on a slightly oiled grill or crepe pan.
Drain all cans, then combine all ingredients in a bowl. Then place in a saucepan 1 cup vinegar, 1/2 cup sugar and 3/4 cup cooking oil. Boil real good. Cool and pour over vegetables. Keeps in refrigerator 4 to 5 days.
Bring soup stock to a boil. Stir in cornstarch mixture and continue stirring until slightly thickened. As you stir thickened stock, slowly pour in egg mixture. Add soy sauce and sesame oil, then add green onion or spinach. Serve immediately.
Sprinkle apples with lemon juice. Add chicken, celery, grapes and 3/4 Hellmann's. Mix lightly. Press mixture into 1 1/2-quart bowl. Chill several hours. Unmold onto serving platter.
Mix topping ingredients well and sprinkle over sweet potatoes. Serves 10 to 12.
In large Dutch oven, brown meat, half at a time, in hot oil. Return all meat to Dutch oven. Add broth, hot water, picante sauce, onion, parsley, salt, cumin and garlic. Bring to a boil; reduce heat. Cover and simmer 1 hour or until tender. Drain coarsely chopped tomatoes, reserving juice. Add tomatoes and juice to Dutch oven with carrots, corn and zucchini. Cover and simmer 25 minutes or until vegetables are tender. Gradually add cold water to flour, mixing until smooth. Gradually stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute or until thickened. Serves 8.
Follow directions on frozen fruit juice cans. Combine all ingredients in large punch bowl. I tried this for teetotalers and substituted rum flavoring for rum and it still tasted good.
Chop or grind peppers and onions. Peel tomatoes or use canned tomatoes. Add onions and pepper to chopped tomatoes. Simmer 10 minutes. Seal in pint or half-pint jars. Process 15 minutes, if desired. Makes 6 to 8 pints.
Mix first 4 ingredients well and spoon into 2 graham cracker crusts. Keep refrigerated.
Melt chocolate in a medium bowl over nearly simmering water. Stir until smooth. Remove from water; cool slightly. In a small bowl, cream butter until smooth. Heat cream in a very small heavy saucepan over medium-high heat until bubbles form around edge of pan; cool 3 minutes. Pour cream over chocolate all at once. Whisk until blended. Whisk in butter; cool mixture to room temperature. Gradually stir in cognac. Cover with a paper towel and plastic wrap; refrigerate about 5 hours or until firm.
Poke hole in the center of each biscuit and stretch to about a 3-inch diameter. Fry in preheated vegetable oil until golden brown. Drain and coat with powdered sugar. (Add cinnamon, coconut and/or nutmeg to the sugar, if you desire.)
Combine cottage cheese, sugar, flour, salt, lemon rind and spices. Add beaten egg yolks and mix thoroughly. Add milk gradually and stir until smooth. Fold in beaten egg whites and pour into 9-inch pastry-lined pan. Bake at 350° for 1 hour.
Shred cabbage so it is irregular, with some fine and some coarse shreds. Place in bowl with oil, vinegar, sugar, salt, seasoned salt, pepper, onion powder and paprika. Mix well.
Prepare cake using box directions. Let cool. Combine sugar and lemon juice in saucepan. Add yolks. Cook and stir over medium heat until bubbly. Reduce heat and stir for 2 minutes. Add butter a few pieces at a time. Stir until melted. Transfer to a bowl and cover with plastic wrap. Chill.
Boil brown sugar and 1/2 cup white sugar. Cut biscuits in quarters and roll each in nut mixture and lay in greased tube pan. Pour	over the biscuits the boiled sugar mixture. Bake at 350° for 35 to 45 minutes.
Mix all together and work into a ball. Place on a floured surface and roll out. Cut out and bake at 350° for 8 to 10 minutes. Cover with icing and decorate, if desired. (These cookies are very moist if not rolled out too thin.)
In a bowl, combine cornmeal, flour and salt. Add enough water to make a soft batter. Heat bacon drippings in frying pan; pour into batter. Cook slowly until brown. Turn. Brown second side. Yields 1 cake.
Combine first 7 ingredients; stir in eggs, oil and vanilla, mixing well. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top of cake. Yields one 3-layer cake.
Make tuna fish salad. Toast 4 slices of rye bread, and place large portions of tuna fish salad on rye toast. Add 4 strips of asparagus spears on top of tuna fish. Put 3 slices of cheese on top of asparagus and place under broiler, until cheese is melted.
Combine spinach, 1/2 cup water, bouillon cubes and onion. Cover and cook until spinach is tender (do not overcook). Separate spinach with fork. Add milk, 1 cup water, butter, salt and pepper and warm over low heat (or double boiler). Serve when just heated (do not boil after adding milk). Serve in small bowls. Great for company.
Prepare macaroni and cheese dinner using package directions. Add next 4 ingredients; mix well. Use butter to coat casserole dish and sprinkle potato chips on bottom of bowl. Add tuna mixture. Top with potato chips and Mozzarella cheese. Bake at 350° for 20 minutes. Yields 6 to 8 servings.
Spread pie mix in pan; sprinkle cake mix on top. Pour melted butter on top, then put the pecans on top. Bake at 300° for 45 minutes.
Cut rhubarb and fill the pie shell about 2/3 full. Mix egg yolks, sugar, salt and milk and pour over rhubarb. Bake for 1 hour at 350°, or until set. Put meringue on top with the whites.
Combine first 5 ingredients; mix well. Cover and chill. Arrange lettuce on individual salad plates. Slice each pear into 10 slices; brush with lemon juice. Arrange 5 pear slices on each plate. Spoon about 1/2 cup celery mixture on each salad; sprinkle with cheese.
Melt currant jelly over low heat, stirring periodically, until all is melted. Then add the hot ketchup and heat until it is hot. While melting the jelly, bake the meatballs in a low pan or jelly sheet for 15 minutes. Mix meatballs and sauce together and serve.
Combine all ingredients for marinade. Put meat in shallow dish. Pour marinade over the meat. Refrigerate and let set for 8 hours, turning at least once during this time. Remove meat from marinade and grill according to preference. Yields 2 3/4 cups.
Combine and let stand 20 minutes. Spoon into a 9-inch pie crust. Dot with 1 tablespoon butter. Bake at 400° for 35 to 40 minutes.
Spoon soda over dates (cut up); add hot water. Cool. Mix shortening, brown sugar, egg, flour, salt and nuts. Bake 1 hour at 350°.
Mix 1 cup sugar, flour and milk. Melt butter in bottom of pan. Pour in batter. Add fruit. Sprinkle 1 cup sugar over top. Bake about 15 minutes or until brown on top. use a 1-quart size dish to bake in.
Preheat oven to 350°. Grease a 1 1/2-quart souffle dish. Thaw broccoli. Drain well, pressing out as much liquid as possible with back of spoon. Place in a medium bowl.
In a large frying pan, combine onion, green pepper and bacon drippings. Cook until golden. Add shrimp. Cook for 3 minutes, turning several times. Add enough water to make a sauce, about 1 cup. Cook for 2 minutes.
Beat eggs for five minutes until fluffy. Add sugar. Stir in pumpkin and lemon juice. Mix together flour, baking powder, cinnamon, ginger, nutmeg and salt. Mix with pumpkin mixture. This will be thin. Pour on greased and floured cookie sheet. Sprinkle finely chopped nuts on top. Bake 15 minutes at 375°. While baking take clean dish towel and sprinkle with powdered sugar. Turn cake with nut side down. Roll up with towel until cool. Unroll and spread with filling and reroll without towel.
Fry hamburger and diced onion. Drain fat. Combine cold beans and soups and enchilada sauce. Cut tortillas into wedges. Cover bottom and sides of 9-inch pan with tortillas. Pour in ingredients. Grate cheese and sprinkle on top, then spread olives on top. Bake at 375° until bubbling hot. Use hot sauce of choice. I use Pica Pica sauce. Add to mix, if you like.
Cook beans until done. Make white sauce with butter, flour and milk. Remove from heat. Stir in sour cream. Add remaining ingredients; add to beans. Pour into greased casserole. Sprinkle with 1/2 pound grated Cheddar cheese. Sprinkle with 1/2 cup crushed corn flakes. Bake at 350° for 30 minutes.
Mix cream cheese, sugar, lemon juice, vanilla extract and eggs until light and fluffy. Put vanilla wafer at bottom of cupcake liners. Fill 3/4 full of cheese mixture and top with cherry filling. Bake at 375° for about 15 to 20 minutes. Cool and serve.
Bake the pie crusts; set aside to cool. Mix together the cream cheese and 1/2 cup sugar. Spread in bottom of pie shells. Place sliced peaches on top of the cream cheese layer. Cook 1 cup sugar, water and cornstarch together until thickened. Add the jello. Cool. Pour over peach slices. Chill. Cover with Cool Whip.
Trim beets 1/2 inch above the stems and place in large saucepan. Cover with water and add bay leaf, allspice berries (if using) and the cloves. Bring to a boil. Cover and simmer for 35 minutes or until tender.
Melt butter in square pan. Add all the other ingredients. Mix with fork until smooth. Bake 35 to 40 minutes at 350°. Serve cold or warm, plain or with whipped cream or ice cream.
Cream butter, oil, honey, egg and vanilla. Stir in dry ingredients. Bake at 375° for 8 to 10 minutes on greased cookie sheet. Keep cookies refrigerated.
Grease 8-inch square pan. In a large bowl, beat the eggs. Add sugar and blend well. Add melted oleo, flour and maple flavoring, walnuts and raisins. Mix until well blended. Spread evenly in pan. Bake at 350° for 30 minutes. Cool in pan. Cut into squares with a very sharp knife.
Melt butter over low heat. Blend in flour and seasoning. Cook, stirring, until mixture is smooth and bubbly. Slowly add broth and cook for about 10 minutes, until thickened. Stir in lemon juice and nutmeg. Mix sauce with parsley and banana slices. Season with salt and pepper. Lightly toast bread. Spread tuna on toast. Cover with sauce; top with grated cheese. Brown in a 350° oven for 8 to 10 minutes, or until heated through and cheese melts. Serves 4.
Divide everything in half. Crumble half cake in bottom of bowl, spread half of pudding on cake. Add half of other ingredients in order given. Repeat for second layer. Refrigerate. Garnish with cherries.
Mix first 5 ingredients; stir in remaining ingredients. Bake in a greased pan about 40 minutes in a 450° oven.
Put fat in saucepan. Blend in flour, salt, pepper and mustard. Add milk; boil 1 minute. Remove from heat. Blend in mayonnaise. Add potatoes and onion. Break up bacon and blend in. Put in 2-quart casserole dish. Top with crumbs. Cover and bake at 350° for 30 to 40 minutes. Serves up to 10.
Use part of margarine to grease a 10-inch deep dish. Blend remaining margarine, eggs, milk, flour, salt and pepper in blender. Cook broccoli according to directions on package. Drain. Add to blender also. Add cheese and mushrooms. Blend. Bake at 350° for 40 to 45 minutes. Let stand 10 minutes before serving.
Spray crock-pot with Pam. Slice potatoes thin; chop onions, green pepper and celery medium. Rinse rice in hot water. Arrange ingredients in cooker in 2 series of layers, starting with meat (raw), top with tomatoes, season to taste, potatoes, celery, onions, carrots, rice, kidney beans and top with tomato soup.
Heat water, sugar, cherries and juice to boiling. Stir in jello until dissolved. Cool. Add pineapple and Coke. Pour into 9-inch square dish.
Bring milk, salt, sugar and lemon peel to a boil. Add Cream of Wheat. Boil gently 15 minutes. Add 2 tablespoons water to 2 to 4 egg yolks; blend and add to Cream of Wheat mixture. Whip egg whites to stiffness and add to mixture. Chill. Makes a big dish. Is good with fresh or frozen fruit. Nourishing in hot weather or for sick children.
Put oleo in 1 cup scalded milk. Take other 1/2 cup milk and let cool. Add yeast and let this dissolve 5 minutes.
Mix and pour over the top. Bake at 350° for 30 to 40 minutes. Cool and cut into squares.
Mix ingredients; spoon onto greased muffin pan. Bake at 400° until done.
Preheat oven to 350°. With mixer, combine applesauce, apple juice concentrate, fructose, oil, eggs and lemon juice. Beat until well blended.
Combine all ingredients except catsup in bowl, mixing well. Place in greased 2-quart casserole. Spread catsup over top (optional). Bake at 350° for 1 hour.
Slice zucchini and boil in water until tender; drain. Add next 5 ingredients. Put in double crust and bake at 400° for 40 to 50 minutes.
In saucepan, cook carrots, covered, in small amount of lightly salted water for 15 minutes or until just tender. Add green pepper and cover and cook 3 minutes more. Drain. Drain pineapple, reserving juice. Add water to make 1/3 cup liquid.
Mix sugars and cinnamon together in large bowl. Cut each biscuit into 4 pieces, tossing each piece in sugar mixture to coat thoroughly. Pour the cut biscuits and all the sugar mixture into a well-greased Bundt pan. Melt butter and drizzle over top. Bake at 350° for 30 to 35 minutes. Let cool for 15 minutes.
Melt Velveeta in microwave while cooking sausage and onions together. Mix and add all other ingredients to melted cheese. Serve with your favorite chips.
Combine beef, milk, crumbs, and salt. Press into a 9-inch pie pan. Combine tomato sauce, oregano, mushrooms, and cheese. Layer on top of meat crust. Sprinkle with Parmesan cheese. Bake at 375° for 25 minutes.
Stir together flour, sugar, salt and baking soda in bowl. Add brown sugar, eggs and vanilla. Mix well. Cut in shortening until mixture resembles coarse crumbs. Add oats. Work with fingers until dough just holds together. Roll dough to desired thickness on board or canvas sprinkled with confectioners sugar and cut into shapes. Bake on lightly greased cookie sheet for 8 to 10 minutes in a 350° oven.
Combine flour, sugar, baking powder, cinnamon and ginger. Stir in carrots, raisins and nuts. Separately combine undrained pineapple, eggs, butter and vanilla. Stir into dry ingredients until just blended. Spoon into greased muffin cups (I line my muffin pans with paper cups). Bake in 375° oven for 20 to 25 minutes. Makes 12 to 18 muffins.
Parboil squash with salt and pepper. Drain. Mash. Stir eggs into cream of mushroom soup and add to squash. Put in casserole, cover with cracker crumbs and dot with butter. Bake 40 to 45 minutes in moderate 350° oven.
Mix together. Cover and refrigerate. Mix 3 days. On the fifth day, form 6 rolls (not large in diameter). Lay rolls, side by side, on broiler pan. Bake for 8 hours at 140°, turning every 2 hours.
Mix dry ingredients together, add margarine and mix with hands until crumbled. Add milk and egg then mix all together. Spray a baking pan with PAM. Pat dough into an 8 inch circle on the baking sheet. With a knife, score into eight wedges. Bake at 350 degrees for about 15 minutes. Remove from oven. Cut into 8 pie shaped wedges on score lines.
Mix everything together except crab meat. Mix until smooth, then add crab. Spread over English muffins. Place on cookie sheet and freeze about 30 minutes. Take out and cut into fourths. Place pieces in baggie to keep. When ready, place on cookie sheet and broil until brown and bubbly.
Rinse jalapenos in cold water. Mix the cream cheese, garlic powder and pecans. Stuff jalapeno halves.
Saut fresh mushrooms and shrimp in vegetable oil in frying pan. Mix half and half with egg yolk and set aside. Cook and drain the fettuccine; place in large warm bowl. Pour melted butter over the fettuccine and mix well. Mix in the cream mixture; add Parmesan cheese and mix. Stir in the sauted shrimp and mushrooms. Season with pepper, garlic and paprika. Serves 4 to 6.
Mix butter, confectioners sugar and beaten egg yolks. Cook over low heat until thick (stirring constantly). Remove from heat. Add gelatin that has been soaked in cold water 5 minutes. Cook slightly. Add cut up marshmallows. Cook thoroughly. Add peaches. Add stiffly beaten egg whites. Place in mold, beginning and ending with vanilla crumbs. Chill in refrigerator. Serve plain or with whipped cream.
Cream until fluffy the butter, brown sugar, white sugar, eggs and vanilla. Sift and add flour, soda, salt and baking powder. Add oatmeal, nuts and coconut. May add chocolate chips. Bake at 350°. Makes 8 to 9 dozen.
Mix together the first 6 ingredients to make dough; roll out. Put diced apples over dough; sprinkle with cinnamon. Roll together. Put into baking dish. Add syrup made of 1 pint water and 1 1/2 cups sugar.
Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add bell pepper and onion; cook 2 minutes stirring constantly. Combine egg substitute and cumin; stir well and pour into skillet. Cook until almost set stirring frequently. Stir in ham. Remove from heat; set aside and keep warm. Wrap tortillas in aluminum foil and heat at 325° for 15 minutes. Spread half of egg mixture down center of each tortilla and top each with 2 tablespoons cheese and 1 tablespoon picante sauce. Fold sides over; serve warm. Contains 209 calories.
Mix Kool-Aid and pineapple juice. Add pop before serving. Makes 1 gallon.
Brown and drain hamburger. Mix chilies, soup, hamburger, cheese and chips in casserole. Bake approximately 30 minutes at 350°.
Combine first 6 ingredients; dot with margarine. Microwave, covered with lid or vented plastic wrap on Full power for 10 to 12 minutes, stirring twice.
Wash, slice or cut or leave whole cucumbers. Put them in canning jars. Bring to boil water, vinegar and salt. Add a tiny pinch of powdered alum to each jar. Pour hot mixture over pickles and then seal. Ready to eat in about 4 to 6 weeks.