HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, combine 1/2 cup of the powdered sugar and marshmallow cream; mix well. On powdered sugar surface, knead in remaining powdered sugar. Shape mixture into two 8-inch ropes. Cut off small pieces and place one at a time between 2 cookies.
Cut a Hillshire Farm smoked sausage link into 2-inch serving pieces. Cover in saucepan with water and boil 10 to 15 minutes. Drain and cover with your favorite barbecue sauce. Simmer until sauce thickens.
Preheat oven to 450°. Cut a 12-inch square of aluminum foil and press on bottom and sides of 9-inch round cake pan. Place inverted 3 1/2-inch custard cup in center of pan. Lightly grease foil and sides of custard cup; set aside. Melt butter or oleo and cheese spread in small saucepan on low heat (mixture may appear curdled). Remove from heat and stir vigorously until smooth and creamy. Spread to cover bottom of pan around custard cup. Cut each biscuit into quarters and fit pieces into pan around custard cup to form "wreath." Bake at 450° for 14 minutes (top will be brown). Turn over onto serving platter. Remove foil and custard cup. Sprinkle with crumbled bacon and parsley. Serve warm. Makes about 40 appetizers.
In foil-lined pan, place roast in foil. Pour bottle of Italian dressing over roast. Cover and place in oven at 300° for 2 to 3 hours.
Mix and spread over skinned chicken breast. Bake at 325° for 1 hour.
Mix pineapple, sugar, cheese and flour together. Put in buttered dish. Cover with crumbs. Drizzle butter on top. Bake at 350° for 25 minutes.
Mix first 4 ingredients. Add and fold in Cool Whip. Chill 1 hour before serving.
Mix first 6 ingredients together. Put grated cheese on top. Sprinkle with Parmesan cheese to taste. Bake at 350° for 1 hour. Makes large casserole.
Cook noodles and put aside. Brown chicken, onion, bacon and butter. Add half and half, Lawry's seasoning, garlic and pepper. Bring to a boil. Add broccoli and noodles; bring to a boil. Add Parmesan cheese.
Flour, salt and pepper steak. Fry until brown. Place steak, onions, mushroom soup and water in a slow cooker. Cook on medium for 4 hours.
Moisten cornstarch in small amount of water. Stir in boiling water. Cool. Beat egg whites until stiff; add salt, then add sugar gradually. Beat in the cooked and cooled cornstarch until firm peaks form. Brown 10 minutes at 425°. Makes enough meringue for 2 pies. This holds up with no weeping.
Grease skillet. Brown meat on both sides. Season with salt and pepper. Combine rice, onion, celery, soup and milk. Put rice in greased casserole dish; lay meat on top. Drizzle a little meat juice that cooked out on top. Cover. Bake in 400° oven for 30 minutes or longer. Serves 4.
Drain squash except for 1/2 cup liquid. Add carrots, pimientos, onion, sour cream, cream of chicken soup and 1 cup Cheddar cheese. Mix thoroughly. Mix 3/4 stuffing with melted butter. Line casserole, pouring squash and sprinkle with remaining 1/4 stuffing and 1/2 cup cheese. Bake at 350° for 1 hour.
Heat oven to 350°. Mix all ingredients except walnuts. Spoon into 2-quart casserole dish. Sprinkle with walnuts. Bake 40 minutes or until thoroughly heated. Makes 6 servings.
Place chips and peanut butter in 2-quart casserole or bowl. Cover with plastic wrap. Microwave at 50% power (Medium) for 3 to 5 minutes, until most of chips are shiny or soft. Blend well. Stir in peanuts and chow mein noodles with rubber spatula. Drop by forkfuls onto wax paper. Cool until set.
Preheat oven to 400°. Mix hot water and margarine in bowl. Stir in stuffing mix, pepper and half of pipneapple. Spoon stuffing evenly on chicken and roll tightly. Secure with toothpicks. Place in 9-inch square pan with remaining stuffing in center. Mix remaining pineapple with sugar, vinegar and ginger. Spoon over chicken. Bake 35 minutes or until chicken is thoroughly cooked.
Cook potatoes in skin, cool, peel and coarsely shred on grater. In saucepan, over low heat, combine cheese and butter, stirring constantly, until almost melted. Remove from heat. Blend in sour cream, onions, salt and pepper. Add potatoes; stir lightly.
Mash avocados with lemon juice. Add other ingredients. Seal tightly and refrigerate until serving. Serve with tortilla chips.
Cream together in large bowl the butter and sugar. Add eggs, 1 at a time. Beat until mixture is light and fluffy. Add almond extract. Add flour and baking powder. Beat well. Pour into greased 9 x 13-inch pan. Spoon onto top of batter 16 spoons of pie filling. Bake at 350° for 45 to 50 minutes or until golden brown and cake is done.
Boil rice until soft and drain. Put a half stick of butter in rice for seasoning and to keep moist. Chop up vegetables and saut them in pan with butter When vegetables are almost soft, add your rice. Mix together. In a casserole pan, add a layer of rice and vegetables and sprinkle over with shredded cheese. Keep doing this until you don't have any more rice and vegetables left. Then put the last layer with cheese.
Wipe meat with cloth. Rub with seasoned flour. Heat oil in heavy skillet. Add veal and garlic. Cook until meat is browned. Remove garlic. Add wine and remaining ingredients and simmer for 45 to 55 minutes or until tender. Serve meat with sauce left in the pan, adding a little water, if desired, to increase amount of sauce. Serves 6.
Combine all ingredients with mixed mayonnaise and chilli sauce. Mix well; spread in split rolls. Wrap each bun in aluminum foil. Twist ends and heat at 325° for 10 minutes.
Cut biscuits in quarters. Layer biscuits in 8 or 9-inch round pan. Spoon salsa over biscuits. Sprinkle with cheese. Continue layering biscuits and salsa. Sprinkle with cheese and bake at 400° until browned.
American way Russian soup. Quantity of beets to same quantity of water. Blend beets, sliced medium size, water and lemon juice in blender. Add remaining ingredients and chill. Serve chilled.
Cook and drain pasta. Add milk and most of the cheese. Salt and pepper. Toss until the cheese melts. Sprinkle individual servings with remaining cheese.
Heat oven to 350°. Grease and flour Bundt pan. Beat all ingredients on medium speed. Bake 50 minutes.
Mix all ingredients together. Butter buns and spread mixture on them. Wrap in foil. Bake 15 minutes at 400°.
Layer half the bread cubes, ham, cheeses and remaining bread cubes in 9 x 13-inch baking dish. Beat eggs, milk and seasonings in bowl. Pour over layers. Chill overnight. Combine cornflakes and butter in bowl. Sprinkle over layers. Bake at 375° for 40 minutes. Makes 10 servings.
Wash mushrooms. Slice and simmer 5 minutes (in large skillet) with 1 tablespoon butter along with the onion and celery.
Cut shortening into flour, sugar and salt. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with a spoon just until flour is moistened. This is an easy crust to handle and can be re-rolled without toughening. Keeps in refrigerator up to 2 weeks. Makes 2 crusts or 1 top and 1 bottom.
Mix all dry ingredients together. Add egg and milk; beat until smooth. Dip	franks	in batter and fry in hot deep oil until brown. Serve hot with mustard.
Boil potatoes and drain. Mix in large bowl all ingredients. Mix well. Put in long baking dish. Bake at 350 degrees for 20 minutes.
In a small bowl, combine cheese, salad dressing and onion. Spread a generous teaspoon of the dressing mixture onto one side of each of the bread slices. Arrange bread, dressing side up, on cookie sheets. Broil 4-inches from heat for 2 minutes or until golden brown. Makes about 24 slices. Reheat leftover bread on the grill or in a microwave oven.
Place the cooked and drained broccoli in an 8 x 12-inch casserole dish. Slice Velveeta; put all over top of broccoli. Dot with butter. Crush the crackers. Melt the oleo; mix with crackers and sprinkle on top of cheese. Bake for 1/2 hour at 350°.
Mix peanut butter and milk. Add dry pudding then cool whip. Pour into pie crust. Chill and serve.
Combine all ingredients. Lightly pack into loaf pan. Bake at 350° for 50 minutes.
Cream lard and sugar, blend in molasses, sour cream and vanilla. Stir in remaining ingredients. Chill. Roll out on generously floured surface. Cut. Bake in 375° oven for 8 to 10 minutes.
Mix together shortening, sugar and egg. Stir in flour, cream of tartar, soda and salt. Chill dough. Roll in balls the size of walnuts. Roll in mixture of cinnamon and sugar. Place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes in 350° oven.
Add all ingredients in a non-corrosive saucepan. Cook at low heat until liquid is completely reduced. Stir in cracked black pepper to taste. Chill. Use as an accompaniment to grilled chicken or hamburgers.
Melt butter, then add other ingredients. Mix well and pour in pie shell. Bake at 350° until firm about 45 minutes.
Cook macaroni. Brown ground beef. Combine all ingredients, but onions. Pour into greased 2-quart casserole. Cover and bake at 350° for 45 minutes or longer. Uncover. Top with onion rings and bake 5 minutes longer. Serves 6.
Mix all ingredients together. Drink 6 ounces a day. Good for high blood pressure, high cholesterol and arthritis. (It works, I drink it everyday.)
In a large skillet, brown beef and onion without added fat until beef is crumbly. Drain excess fat. Add tomatoes and grits. Stir to blend well. Bring to a boil, lower heat and simmer, stirring occasionally for 5 minutes. Stir in green beans. Add salt and pepper. Reheat until bubbly.
Combine all ingredients except cream cheese in casserole. Beat until well mixed. Stir in cream cheese. Mix well. Cover. Microwave on High 6 to 8 minutes. Stir every 2 minutes. After cooking, let stand 2 minutes. Serves 4.
Microwave for 3 minutes on High. Remove and stir constantly. Microwave 2 more minutes; remove and stir. Microwave 2 more minutes; stir. Add peanut butter and marshmallow cream. Mix well. Pour into pan to cool.
Remove all skin from chicken. Whisk egg, milk and salt. Roll chicken in egg mix, then bread crumbs. Place on broiling pan in bottom half of oven. Watch closely and turn often to prevent burning. Chicken is done when clear fluid runs as it is pierced with a knife.
Combine sugar, flour, mustard, vinegar, soy sauce and juice in a small saucepan and heat to boiling, stirring until all ingredients are thoroughly blended. Add wieners and serve.
Cut steak into single serving pieces. Sprinkle with garlic powder and pepper. In crock-pot, layer half the steak, onion, 1 can of soup and 1 package of soup mix. Repeat with remaining ingredients. Add water. Cook on low heat 6 to 8 hours.
Combine margarine and cocoa in a saucepan. Add 1 cup water; bring to a boil, stirring constantly over medium heat. Remove from stove. Combine flour, sugar, soda and salt in bowl. Stir in eggs, buttermilk and vanilla. Add to cocoa mixture. Mix until blended. Bake at 375° for 20 minutes in 15 x 13-inch pan or 25 minutes in 9 x 13-inch greased pan. Frost with a peanut butter or chocolate frosting.
Cut chicken into serving pieces. Wash good in cold water. Pat dry. Heat 2 tablespoons fat in soup kettle. Add chicken and ham. Cover and cook 15 minutes. Add salt, pepper, onion, green peppers, thyme and tomatoes. Add water. Cover and allow to simmer 2 hours or until chicken is tender. Add okra. Cover and cook 20 minutes or until okra is tender. If desired, remove chicken from bones.
Cream together sugar, butter, or shortening and eggs. Add pumpkin and juice. In another bowl sift flour, baking powder, soda, salt, all spice and cinnamon together. Add to first mixture. Mix until blended. Add nuts and dates. Place in two greased loaf pans. Bake in 350° oven about 1 to 1 1/2 hours or until bread springs back to touch. Makes 2 loaves.
Mix corned beef, cheese, onions and cooked macaroni in casserole dish. Mix together the milk and soup with wire whisk until smooth. Pour soup mixture over corned beef mixture. Bake at 350° for 1 hour. Serve warm.
Dissolve Jell-O in water with marshmallows, then add pineapple, cottage cheese and Cool Whip. Let chill.
Trim off leaves of broccoli. Remove tough ends of stalks. Wash and chop coarsely. Add onions, eggs and carrots to broccoli and toss. Mix remaining ingredients in a small bowl. Pour over broccoli mixture and toss gently. Cover and refrigerate overnight. Makes 12 servings. Will keep 3 or 4 days in refrigerator.
Cream margarine and sugars. Add oil and eggs. Sift together flour, salt, soda and cream of tartar. Add to sugar mixture. Add vanilla and mix well. Chill. Form into balls and place on ungreased cookie sheet. Press flat with bottom of glass which has been dipped in sugar. Bake at 350° for 10 to 12 minutes. Yields 6 dozen.
Melt oleo in 9 x 13-inch pan. Layer graham crackers, coconut, butterscotch chips, chocolate chips, Eagle Brand milk and nuts. Bake at 350° for 30 minutes.
In large bowl, beat with electric mixer creamed cheese, peanut butter, sugar and milk. Beat until smooth. Gently fold in whipped topping. Pour into baked pie shell and freeze for 4 to 6 hours. Thaw 10 minutes before serving.
Gather, wash and cut up squash into small pieces. Put in a large pot, cover with water and bring to a boil. Wash pint or quart jars. Fill with boiled squash. Finish filling with the water in pot. Cover with lids and pressure cook pints 25 minutes at 10 pounds pressure or quarts for 30 minutes at 10 pounds pressure.
Brown ground beef and drain. Cut the biscuits in quarters and mix with the ground beef and sauce. Put into a greased 9 x 13-inch pan. Bake in a 400° oven for 20 minutes. Remove and top with cheese. Return to oven and bake 10 minutes. Yield: 6 to 8 servings.
Spread apples in 8 inch pan. Sprinkle with mixture of water, cinnamon and salt. Work together sugar, flour and butter until crumbly; spread over apples.
Pour all ingredients in a dish. Brown pork chops and place on top of rice. Bake at 400° for 1 hour covered. Uncover after 30 minutes. Bake until all the soup is gone.
Mix all ingredients together and bake at 350° for 25 to 30 minutes.
Combine butter, egg and coconut flavoring. Add Bisquick and Potato Buds a little at a time. Chill 1 hour. Shape into 1-inch balls. Bake 10 minutes at 350°. Do not use lower rack!!!
Brown meat and drain fat. Add taco seasoning and cook for 20 minutes. Put in shell; add fixins. Put some spicy salsa on top.
Boil the water, sugar and chopped oranges 5 minutes. Add all remaining ingredients except cornstarch and water (4 teaspoons water). Cook until butter is melted. Dissolve cornstarch in water. Add to sauce. Boil until thick and syrupy about 20 minutes.
"Cook popcorn in pot for 2 hours. Put peanut butter in it. Spread it over it. Put cheese on top and eat it."
Combine in a 1 1/2-quart bowl. Microwave on High 3 minutes. Stir, then microwave 2 minutes more.
Saute the oysters in the butter in a 3 or 4 quart saucepan (preferably stainless steel or porcelain) until the edges curl (or ruffle). Add the milk and canned milk. Get hot but don't boil (about to curdle), season with salt and pepper before serving. Serves 6.
Mix all the ingredients, except the cheese. Pour half of the batter into a greased baking pan. Arrange cheese slices on top of batter. Cover with the remaining batter. Bake in a preheated 350 degree oven for 20 to 25 minutes.
Beat eggs. Add buttermilk and oil. Sift together dry ingredients; add to liquid measurements. Stir. Pour into greased pan. Bake at 375° until golden brown.
Melt margarine. Add cocoa with beaten eggs, flour and milk. Add salt and sugar. Beat well, then add nuts and beat more. Pour in greased pan 13 x 9 x 2-inches. Bake for 35 minutes at 350°. Pour marshmallows over cake while still hot. Put cake in warm oven until marshmallows melt.
Mix all ingredients together. Pour into unbaked pie shell. Bake 10 minutes at 350°, then 30 minutes at 325°.
Boil eggs 10 minutes. Peel and slice in half lengthwise. Put yellows in small bowl. Place whites on serving dish. With mashed yellows, add a little sweet pickle relish, chopped onion, salt, pepper and enough salad dressing to hold together. Mix real good. Take egg whites and fill with yolk mixture. Sprinkle a little paprika on top of each white for color.
Mix pretzels, butter and 3 tbsp sugar. Put in a 13x10 in dish. Bake at 400 for 8 minutes.
Sprinkle chuck with salt. Place in deep bowl.	Combine other ingredients in saucepan, boil; pour over meat. Place in refrigerator to marinate for 3 or 4 days, turning meat over every day.	When ready to cook, remove meat, dry with paper towel, strain and reserve marinade. Dredge meat with flour and brown in hot fat in heavy pan. Add 1 cup marinade to meat and cover. Cook about 3 hours, slowly in 350° oven. Add more liquid if needed.
Prepare gelatin by package directions. Prepare Jell-O; be sure to let water boil. Remove orange peel. In food processor, process oranges and cranberries.
Melt margarine; add sugar, cocoa and milk. Bring to a boil. Boil 2 minutes only, stirring constantly. Remove from heat and add all other ingredients. Drop by spoonful onto wax paper.
Saute onions in butter until limp. Cook rice in boiling water for 5 minutes. Drain. Mix rice with onions. Add cheese and milk. Sprinkle with paprika. Bake covered 1 hour at 300°.
Salt chicken, spread sour cream on both sides. Put cheese crackers in blender until they are crumbs. Roll chicken in cheese crumbs. Melt butter in baking dish and place chicken in it. Bake at 350° for 45 minutes or until done.
Brown meat, onions, taco seasoning and garlic powder together. In separate saucepan warm soups, tomato sauce, milk and Ro-Tel tomatoes. In a large casserole dish, layer chips which have been slightly	crushed, meat, soup mix and cheese. Repeat, ending with cheese. Bake at 300° for 1/2 hour or until thoroughly heated through.	Serves 12.
Preheat oven to 375°. Cream butter and both sugars. Add eggs and vanilla. Combine flour, blended oatmeal (made by processing oatmeal to a fine powder, 2 cups at a time, in a blender), salt, baking powder and soda. Add chocolate, grated candy bar and nuts. Roll into balls and place 2-inches apart on a cookie sheet. Bake for 6 minutes. Makes about 112 cookies.
Preheat oven to 325°. In large mixing bowl, blend sugars and oil. Add egg and beat until light and fluffy. Blend in pumpkin. Combine dry ingredients and blend into pumpkin mixture. Stir in raisins and walnuts.
Mix the ingredients and heat over medium heat until boiling slightly. Serve hot. Serves 25 punch cup servings.
Mix sugar, syrup and butter in cooking pan. Heat until boiling. Pour over eggs, stirring constantly. Add vanilla. Cover bottom of pie shell with pecans, then pour mixture over nuts. Bake 45 minutes at 350°.
Cook chicken breasts in microwave. Cut into thin strips. Place in 7 x 11-inch baking dish. Mix the cream of chicken soup with 1 soup can of milk. Pour over chicken strips. Prepare stuffing according to package directions. Spoon over chicken/soup. Bake at 350° until hot through and bubbly, 15 to 25 minutes.
Warm corn, sweet pepper and butter in saucepan while coring tomatoes. Heat oven to 350°. Put tomatoes in baking dish and fill with corn mixture (drained). Heat in oven long enough to heat tomatoes, about 8 or 9 minutes. Serve.
Combine all the ingredients except the egg whites. Blend well (don't beat). Add more milk, if mixture seems too stiff. Be careful, don't add too much. Fold in the stiffly beaten egg whites. Pour into a greased casserole. Bake at 350° for 25 minutes.
Pour cooked green beans in casserole. Make a layer of water chestnuts. Empty can of mushroom soup on top of water chestnuts. Bake at 350° for 15 to 20 minutes. Take out and cover with onion rings. Put back in oven for 5 minutes.
Place ribs in a large roaster; cover with water and bring to a boil over high heat. Lower the heat, skim the foam, cover and simmer for 30 minutes. Transfer ribs to paper towels to drain. Discard the water. Preheat the oven to 300°.
Blend soup, mayonnaise and half and half together until smooth. Drizzle soup mixture on the bottom of a 9 x 13 Pyrex baking dish. Place a layer of sliced eggs in dish. Cover with soup mixture; repeat layering. Top with sauce. Sprinkle the chopped cooked bacon around edges of dish. Bake for 20 minutes in 325° oven.
Combine brown sugar, butter and 1 teaspoon cinnamon in 13 x 9-inch baking dish. Add apples and cranberries; toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top.
Mix all ingredients together. Mix well. For each serving, put 2 teaspoons or more into cup. Pour hot water and stir.
Cook sugar and milk until a soft ball forms when dropped in ice water. Remove from fire. Stir until it becomes creamy. Add vanilla, butter and pecans. Continue stirring until nuts separate and are covered with sugar coating.
Mix together stuffing mix, water, mayonnaise, fish, lemon juice, cheese, and vegetables. Cover and refrigerate for 10 minutes. Heat nonstick skillet sprayed with cooking spray on medium heat. Shape 1/3 cupfuls of the stuffing mixture into pattie, add to skillet, cook 3 minutes on each side or until golden brown on both sides.
Beat sugars, butter, vanilla, milk and eggs until fluffy. Mix flour with soda and salt; blend into butter mixture. Stir in chips. Drop batter onto greased baking sheet. Bake at 375° for 8 to 10 minutes.
Reserve 1 cup flour to roll fruit in. Cream sugar and shortening. Add eggs and 1 1/2 cups flour to mixture, then add vanilla. Put remaining cup of flour on chopped fruit and nuts, stirring gently. Add to rest of mixture. Make into 4 or more rolls. Chill. Slice and bake at 350° for about 15 minutes.
In blender, blend bananas, hot water and soda until thick. In a bowl, beat eggs, oleo and vanilla on medium speed for 2 minutes. Add flour and banana mixture. Add nuts a little at a time. Grease and flour Bundt pan. Bake 70 minutes at 350°.
Saute cabbage; prepare mashed potatoes and boil noodles. Melt margarine and saute onions. Layer in 13 x 9-inch pan as follows: noodles, potatoes, cheese, cabbage, noodles, etc. Put butter and onions between layers and on top. Bake at 350° for 15 to 20 minutes.
Use a little oil or Pam to spray frypan. Brown chicken on both sides. Add salsa; cook on low for 20 to 30 minutes. Add sour cream; cook for 10 to 15 minutes longer. Serve over angel hair pasta. Serves 3 to 5 persons.
Deer ham slices best when thawed only until ice frozen in middle of meat. Mix all marinade ingredients together in a bowl separate from meat. Add more of less of any ingredients to your taste. Add cayenne lightly. Pour over sliced deer and marinate in refrigerator for 12 hours. Stir 2 or 3 times while marinading. Place meat in dehydrator or in oven at 150° for 12 hours or until dried out.
Melt marg. in 8-inch iron skillet, mix flour, sugar, salt, milk and egg yolks. Fold in beaten egg whites. Pour in skillet. Bake 20 minutes in a 400° oven until golden brown and puffy.
Cook lasagna noodles; rinse in cool water and lay flat between layers of wax paper. Mix cheeses, spinach and nutmeg. Take 1/4 cup of cheese mixture and roll up inside a lasagna noodle. Put roll in 9 x 13 pan. Continue until rolls fill pan. Saute onion and green pepper. Add meat and brown. Add and mix tomato sauce. Pour over lasagna rolls. Bake at 350° for 1/2 hour.
Grease and flour tube pan. Beat eggs, sugar and oil. Add dry ingredients slowly, batter is stiff. Fold in apples, nuts and vanilla. Bake 1 hour and 15 minutes at 350°.
In a large bowl, beat eggs and milk together. Add garlic, salt, pepper and Parmesan cheese. Stir until well blended. Set aside. Generously spread butter on sides and bottom of a 9-inch pie pan. Sprinkle with wheat germ. Top with layer of Swiss cheese followed by onion, then zucchini. Sprinkle with milk and then pour over all. Bake, uncovered, at 350° for 25 to 30 minutes until center is set. Remove from heat and cool.
Cook spaghetti in salt water until tender. Heat sausage, onions and peppers until tender. Add tomato sauce, sugar and spaghetti to the sausage mixture. Cook several minutes. Put in baking dish. Sprinkle with cheese. Bake in moderate oven (300°) about 30 to 40 minutes.
Mix well. Pour into cake pan, then mix 1 package yellow cake mix dry with 1 cube soft butter. Crumble over pumpkin mix and bake at 350° for 1 hour.
Cream together and cook until thick the first 6 ingredients. While warm, add remaining ingredients. Let set overnight for best results.