HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together ingredients and form balls. Roll in flour. Brown in a skillet with shortening. Place in casserole dish and pour over 1 can mushroom soup with 3/4 cup water. Bake at 350° for 20 to 25 minutes.
Combine lemon juice, sugar, butter, cornstarch, cloves, apple and onion in saucepan. Cook over medium heat, stirring constantly, until sauce comes to a boil. Cover; reduce heat and simmer 6 to 8 minutes or until apple and onion are tender, stirring occasionally. Add beans; heat through. Sprinkle with toasted, sliced almonds, if desired. Serves 4.
Mix cream cheese, sugar and 1/2 Cool Whip together. Mix pudding mix according to package directions. Put cream cheese mixture on crust, next pudding. Top with remaining Cool Whip. Grate a Hershey almond candy bar over top. Chill.
Combine in top of double boiler the Minute tapioca, milk and salt over boiling water and bring to a scalding point (3 to 5 minutes). Cook 5 minutes more, stirring constantly. Add grated cheese and stir until melted. Remove from heat and boiling water. Cool slightly. Add egg yolks and mix well. Fold in beaten egg whites. Turn into greased casserole dish, placed in pan of hot water. Bake in a 350° oven for 50 minutes or until firm.
Boil sugar and milk together for 5 minutes. Add peanut butter and marshmallow. Beat very little. Put in a buttered dish.
Beat eggs in large bowl. Add remaining ingredients, except cheese. Pour into crust. Bake at 350° for 35 to 40 minutes. Top with cheese and bake 5 minutes. Let stand 5 minutes.
Melt peanut butter and chocolate chips in double boiler. Stir in peanuts. Drop by spoon onto wax paper; let harden. Refrigerate.
Combine first 5 ingredients in a large bowl. Make a well in center. Combine milk and next 7 ingredients. Stir just until moistened. Pour mixture into a 9-inch square pan coated with cooking spray. Bake at 425° for 25 to 30 minutes or until golden brown.
Wash chicken pieces and pat dry. Mix baking mix, salt, paprika and pepper in paper or plastic bag. Shake 2 or 3 pieces of chicken at a time to coat thoroughly. Melt shortening and butter in large skillet; brown chicken on all sides. Remove chicken. Drain fat from skillet; stir in soup and milk and add chicken. Cover and simmer about 1 hour or until thickest pieces are tender.
Slice the cucumbers 1/4-inch thick. Slice onions 1/8-inch thick. Place both in a large non-metallic bowl. Combine remaining ingredients. Pour over cucumbers and onions. Stir well for 5 minutes. Cover and refrigerate 3 hours before serving. Store in the refrigerator for up to 3 months, stirring occasionally. Makes 2 1/2 quarts.
Preheat oven to 325°. Rub 1 tablespoon butter over bottom and sides of 9-inch diameter spring-form pan. Mix bread crumbs with 2 tablespoons cheese. Coat pan with crumb mixture.
Blanch pea pods in boiling salted water for 1 minute. Drain and set aside. Heat wok, add the peanut oil and stir-fry shrimp for 30 seconds. Add pea pods, dry white wine, lemon juice, soy sauce, salt and pepper and toss together until heated through. Adjust seasoning and garnish with parsley. Serve immediately with boiled rice.
Cut chicken into strips. Dip in lemon juice, then flour. Lightly brown chicken in a little oil in a frying pan. Cover chicken with the water, bouillon and brown sugar mixture and cook until done. The liquid will become thick so you may have to add more as it is cooking.
Mix flour, baking powder, sugar and salt in a mixing bowl. Set aside. Stir together milk, melted butter and egg yolks. Whip egg whites. Stir milk mixture into flour mixture and fold in egg whites. Batter should hold its shape, but not be too stiff. Bake on heated griddle. Serve immediately with favorite topping.
Brown the meat and drain. Add beans and garlic. Place 4 noodles in bottom of 13 x 9-inch pan. Spread half of meat mixture over noodles. Top with 4 more noodles. Spread remaining meat mixture over noodles. Cover with remaining noodles. Combine water and salsa. Pour over noodles. Cover tightly with foil and bake at 350° for 1 1/2 hours. Combine sour cream, onions and cheese. Spoon over casserole. Bake, uncovered, for about 5 more minutes. For easier serving, let stand at room temperature for 10 minutes before serving.
Combine all ingredients, mix well. Spread mixture into 9-inch pie plate. Sprinkle with paprika. Bake at 375° for 15 minutes.
In large bowl, blend all ingredients together. Spoon into 2 glass pie plates (sprayed with Pam). Bake at 350° for 30 to 40 minutes. Top with Cool Whip. Yield: 2 pies.
Cream butter and sugar. Add vanilla; cream. Add flour, chips and nuts; mix together. Drop by scant teaspoon on ungreased cookie sheet. Wet fork and press down each cookie. Bake 15 minutes at 350°. Makes approximately 100 cookies.
Combine ingredients in a heavy saucepan. Cover and simmer approximately 45 minutes. Serve hot. Yummy with biscuits.
In large glass bowl, tear 1/2 of the cake into chunks and cover bottom of bowl. Spoon 1/2 of the pudding over the cake. Spoon 1/2 of the Cool Whip over cake and pudding. Sprinkle 1/2 of crushed Skor or Heath bars over Cool Whip. Repeat steps. Chill until ready to serve.
Crush raspberries and mix with vodka and other ingredients. Let stand in unrefrigerated jar (tightly sealed) for 10 days. Shake once in a while. Strain small amounts through damp cheesecloth, pressing berries to extract juice. Strain again through 3 layers of cheesecloth. Add light corn syrup to taste. Store on a shelf in an airtight bottle or jar. It keeps for months. A nice hostess gift.
Stir chili, tomatoes, onions and garlic powder in a large skillet; bring to a bowl. Stir in rice; cover. Remove from heat; let stand 5 minutes. Fluff with fork. Makes 4 servings.
Melt chocolate squares and margarine. Beat eggs, sugar, peppermint extract, flour and salt. Add melted chocolate mixture and 1 cup nuts, if desired. Bake in greased 9 x 13-inch pan for 35 to 40 minutes at 350°. Cool.
In a large saucepan warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes.	Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown. Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream.	Let it return to the simmer. Remove from the heat and add the Parmesan, chicken base or bouillon cubes, lemon juice and sugar and stir until thoroughly blended. Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and hot sauce and then stir until the ingredients are thoroughly combined and the cheese has melted.	Transfer to a warmed serving bowl and serve immediately with toasted pita chips that have been cut into wedges. Makes 8 to 10 appetizers.
Place ham in bottom of unbaked pie shell; pack down lightly. Top with Swiss cheese. Beat together eggs, onion, mustard and salt. Gradually stir in cream. Pour over ham and cheese layers in pie shell. Sprinkle Parmesan cheese over surface. Bake at 375° for 30 to 35 minutes or until set.
Stir together and add to unbaked pie crust. Pre-heat oven to 450°. Cook 10 minutes. Reduce heat in oven to 350° and cook for 25 minutes.
Cook broccoli; drain. Saute onion in butter. Add rest of the ingredients to make a smooth sauce. Mix with broccoli and place in a baking dish. Bake 30 minutes at 350°. Grate cheese over top. Spinach may be used instead of broccoli.
Add all ingredients together except Swiss cheese. Pour into 9 x 13-inch dish sprayed with Pam spray. Bake at 350° for 35 minutes. Sprinkle grated cheese on top and bake additional 10 minutes.
Melt 1/2 stick of butter in 9 x 13-inch pan. Sprinkle coconut and pecans over bottom. Prepare cake mix according to directions; pour in pan. Mix 2 sticks butter, cream cheese and powdered sugar together; mix well and pour over cake. Bake at 350° for 40 minutes, or until done.
Cut chicken wings and dip in Tabasco sauce. Salt and pepper wings. Put in hot grease until done.
Preheat oven to 375°. In a large bowl, mix together all ingredients, except crab meat and cheese, for topping. Fold in crab meat. Put mixture into a 1 1/2-quart casserole dish coated with nonstick cooking spray. Bake for 20 minutes. Sprinkle top with additional cheese and bake for 5 minutes more. Serve with an assortment of crackers.
Combine all ingredients in a large bowl. Marinate 6 to 8 hours. Refrigerate, stirring occasionally.
Be sure egg whites are room temperature. Beat the whites of 3 eggs with a dash of cream of tartar until stiff, but not dry. Gradually beat in 6 tablespoons of sugar, sprinkling a little at a time over the surface of egg whites. Continue beating until very smooth and glossy. Pile lightly on top of the pie filling which has been thoroughly cooled. Seal the edge of the meringue over the pastry to prevent it from shrinking and leaving the edge as it browns. Bake at 325° for 15 minutes. Baking slowly allows each cell of the meringue to become firm and retain its height on the pie. Makes enough for one 9-inch pie.
Mix dry ingredients; add wet ingredients. Spray loaf pan. Add batter to pan and bake at 350° for 45 to 60 minutes. Cool in pan 10 minutes, then remove.
Line a round baking dish with crust. Pour in pie filling. Sprinkle with sugar and spices. Dot with butter. Cover with remaining pie crust. Flute edges. Slit crust. Bake at 375° until top is brown.
In saucepan, bring margarine, cocoa and water to boil. Remove from heat. Pour over remaining ingredients; beat until smooth. Pour into greased and floured cake pan. Bake at 400° for 30 to 35 minutes.
Spread in a large cake pan (13 x 9-inch). Serve with Cool Whip.
Combine ingredients. Put in large pan and boil for 2 minutes. Let mixture cool. Add two teaspoons baking soda and 3 cups flour. Layer or loaf. Bake at 350°. Powdered sugar icing may be used.
Combine all ingredients with cooked potatoes, pour into baking dish and bake at 350° for 45 minutes.
Mix together the first 4 ingredients and pat in bottom of a pan; cook for 10 minutes at 325°.
Dissolve jello in 2 cups boiling water. Add cream cheese. Whip into jello with mixer. Add 1 cup juice from fruit cocktail. Let set in refrigerator. Whip Dream Whip according to package directions. Refrigerate. When jello is set, whip with mixer the jello the Dream Whip. Add fruit. Chop extra cherries, squeezing the juice from them. Put into mold. Chill.
Place the black-eyed peas in a 2-quart saucepan. Add cold water to cover. Bring to a boil over high heat. Reduce the heat to medium and cook for 15 minutes, or until just tender. Drain and rinse with cold water. Drain again and place in a large bowl. Add the corn, carrots, celery, red peppers and onions to the bowl. Sprinkle with the vinegar and toss well. Allow to stand for at least 30 minutes at room temperature.
Prepare cookie mix according to directions; spread onto a pizza pan. Bake at 350° for approximately 8 minutes. Cool. Whip the cream cheese with 10 tablespoons pineapple juice until smooth. Spread over cookie. Top with pineapple chunks and fresh or well drained canned fruit.
Shred cabbage, carrot, onion and green pepper together. Sprinkle sugar on top of shredded ingredients. Do not stir. Set aside.
Brown hamburger and bacon. Add onion; cook slightly. Add catsup, salt, mustard, vinegar and brown sugar. Add pork and beans, kidney beans and lima beans. Mix well. Bake uncovered 45 minutes at 350°.
Whip the whites and yolks of 6 eggs into a stiff cream, adding sugar. Pour into milk, adding brandy and a flavor of nutmeg. Stir up and thoroughly mix the ingredients and add the 3 additional egg whites, well whipped.
Add pepper to chicken breast. Wrap slices of bacon around each halved chicken breast. Place layer of dried beef in bottom of 13x9-inch casserole dish. Arrange bacon wrapped chicken on beef slices. Cover with mixture of soup, sour cream and cream cheese. Cover pan tightly with foil. Bake for 2 hours at 325 degrees until tender. Remove foil and let brown lightly. Serve over rice.
Melt butter in saucepan and add flour and pecans. Spread in a 9 x 13-inch baking dish. Bake at 350° until lightly brown. Cool.
Combine pretzels, margarine and 3 teaspoons sugar. Press into a 13 x 9 x 2-inch dish. Bake at 400° for 8 minutes. Cool.
Sift dry ingredients. Add shortening, bananas and egg. Beat until smooth. Add oats; stir. Use greased sheet pan. Bake in a 400° oven for 15 minutes. (I use 375°.)
Prepare cake mix according to box directions. Pour half the batter into 9 x 13-inch cake pan. Bake 15 minutes. Mix milk with caramels and melt in double boiler. Pour milk/caramel mixture over hot cake. Mix nuts and chocolate chips. Sprinkle half of this mixture over caramel layer. Pour the rest of the cake batter on top. Top this with remaining chips and nuts. Bake 15 to 20 minutes.
Cream margarine and sugar together. Add eggs and buttermilk and then coconut. Add vanilla and mix well. Pour into unbaked 9-inch pie shell. Bake at 375° for about 35 minutes.
Crush crackers fine; add lukewarm milk and refrigerate overnight. Next morning in separate bowl, beat eggs well, adding sugar, vanilla and brandy. Combine this with cracker mixture. If thick, add small amount of milk to consistency of cake batter. Add fruit mix, raisins and nuts. Bake at 350° for 1 hour in a well-greased pan. Test middle of cake for doneness. Remove from oven and when slightly cooled, sprinkle with sugar.
Brown meat and drain. Add the refried beans, oregano, cumin and garlic powder; heat through. Place 3 noodles in a 13 x 9 x 2 baking dish coated with Pam. Cover with 1/2 of meat mixture. Repeat layers; top with remaining noodles. Combine salsa and water; pour over noodles. Cover; bake at 350° for 60 to 70 minutes. Spread with sour cream; sprinkle with olives and cheese.
Combine all ingredients except bread crumbs and oil. Mix well. Shape into 8 patties. Coat with crumbs. Chill in refrigerator for an hour. Pan-fry in medium heat oil in skillet until brown on both sides. Yield: 4 servings.
Microwave chocolate and milk in large micro-safe bowl on High for 1 minute. Stir; micro for 1 to 2 more minutes until almost completely melted. Stir until chocolate is completely melted. Stir in vanilla and walnuts. Spread in 8-inch square pan lined with foil. Refrigerate 2 hours until hard.
In large bowl, combine sugar, salt and margarine. Mix well. Add vanilla. Gradually stir in flour. Work nuts into dough. Chill well. Form into 1 inch balls. Place on ungreased cookie sheet. Bake at 400° for 8 - 10 minutes or until set but not brown. Roll in powdered sugar immediately. Cool. Roll in powdered sugar again. Store in airtight container.
Mix flour, baking powder, sugar and cinnamon in a large bowl. Add egg, milk and butter, stirring only enough to dampen the flour. Add the apples. Stir only enough to blend (batter should not be smooth). Spoon into muffin tins (use paper cups). Fill each about 2/3 full. Preheat oven to 375°. Bake 20 to 25 minutes or until golden. Serves 12.
Beat the eggs and sugar for 3-4 minutes; add flour; mix well. Chop apples into small pieces and stir into mixture. Line pan with foil, cover well with cooking spray. Pour 1/2 mixture into pan; sprinkle cinnamon; add remaining batter; sprinkle with cinnamon again. Cook for 30 minutes at 350 degrees. Check with a knife or toothpick for doneness. (Make desirable decorations with fruit on top prior to baking.)
Soften cream cheese in microwave on High 15 to 20 seconds. Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Mix well 3 kinds of meat: beef, pork and veal. Add the onion, parsley, ginger, cinnamon, cloves and dry mustard. Add the bread soaked in the milk and blend in with meat. Salt and pepper to taste. Make into balls. Fry the meatballs in the butter or fat of your choice. Pour 3 cups of water over the meatballs. Cover and simmer for 30 minutes. Mix together the flour and 1/2 cup of water. Pour into the broth and continue cooking, stirring until it thickens to a good consistency. Delicious over boiled potatoes. Serves 4.
Heat oven to 350°. Grease and flour rectangular pan, 13 x 9-inch. Mix sugar, oil and eggs until blended. Beat 1 minute. Stir in remaining ingredients except apples and nuts. Beat 1 minute. Stir in apples and nuts. Pour in pan. Bake until toothpick comes out clean, about 35 to 40 minutes.
Simmer on low for about 2 hours. Serve with shredded cheese and sour cream.
Brown hamburger. Drain. Put in crock-pot. Brown bacon and onions. Drain and put in crock-pot with remaining ingredients. Stir. Cover and cook on low temperature for 5 hours.
Brown sausage in large skillet; add celery and onion, stir fry a few minutes. Add squash and stir fry another minute. In a large bowl, mix all the other ingredients until blended well. Add sausage and squash mixture to this and mix well. Pour into baking dish or baking pan and bake at 300-325 degrees until brown on top and as dry as you like your dressing. Serve hot.
Saute the ground sausage and onion in pan. In large kettle, add the tomato soup, water, brown sugar, Tabasco sauce, ketchup, mustard, pork and beans and chili beans with sauce. Drain the liquid from the kidney beans, butter beans, cut green beans and wax beans. Add these beans to the other ingredients plus the ground sausage mixture. Mix all together and let simmer for 1 hour or more. Best if made ahead.
Cut meat in strips and place in 9 x 13-inch pan. Sprinkle with onion soup mix. Cut up tomatoes (save the juice) and put tomatoes, onion and pepper strips on top of the meat. Mix the juice in cornstarch and steak sauce and pour over the top; salt and pepper to taste. Cover with aluminum foil. Bake at 350° for 2 hours.
Dissolve jello in two cups hot water and cool. Drain pineapple and blueberries together. Measure 1 3/4 cups juice from fruit and mix with jello. Take out 3/4 cup of jello and juice and set aside. Add blueberries, pineapple and nuts to jello; let jell. Add the 3/4 cup reserved liquid to Cool Whip and spread on top. This should be made in a 9 x 13-inch container. Cut into squares and serve on lettuce leaves.
Mix together; pour over cucumbers and onion. Let stand 3 hours. Put in jars; screw caps and freeze. (Leave 1/2 to 1-inch at top.) Leave in freezer at least 24 hours.
Puree berries. Whisk oil and eggs together. Sift dry ingredients into a large bowl and make a well. Add puree and eggs. Mix	by hand. Bake in a	loaf pan for 1 hour and 10 minutes at 325°.
In 9 x 13-inch pan, bake cake according to directions. Meanwhile in medium saucepan, combine pineapple with juice and sugar. Cook over medium heat stirring occasionally until thick and syrupy. When cake is done, remove from oven and pierce top with a fork at 1-inch intervals. Pour pineapple mixture over cake and spread evenly. Cool completely. Combine pudding mix with milk. Blend until thick. Spread over cake. Beat whipping cream until soft peaks form. Add sugar. Beat until stiff. Spread over cake. Sprinkle with coconut. Refrigerate.
Boil pasta. Meanwhile, place all chopped items in bowl; add vinegar, oil and garlic salt and mix. Fold into cooked pasta. Refrigerate. Add Feta cheese before serving. May have to add more wine vinegar when tossing.
Combine mayonnaise, sugar and vinegar and let stand in refrigerator overnight. Cut broccoli into small flowerets. Combine broccoli, cheese, onion and bacon bits in serving dish. Just before serving, pour dressing over salad.
Mix dry ingredients; add oil and beat well. Add eggs; beat. Then add milk, figs, nuts and vanilla. Bake in greased tube pan for 1 hour at 350°.
Preheat oven to 400°. Take individual crescent roll. Add pepperoni, sauce and cheese. Roll up and slice into thick slices. Bake on ungreased cookie sheet. Bake for 10 minutes. Serve with warm pizza sauce. Makes 4 to 6 dozen.
Cream butter and sugar. Add eggs and vanilla. Spoon in flour, 1 tablespoon at a time. Fold in nuts. Cover cookie sheet with foil. Drop batter by 1/2 teaspoonfuls. Bake at 200° for 50 to 60 minutes.
Brown chicken breasts in small amount of oil; sprinkle with salt and pepper. Combine undiluted soup and rice; spoon over top of browned chicken in Dutch oven. Sprinkle Parmesan cheese over top and cover. Bake in hot coals for about 45 minutes, until done and liquid is absorbed.
Mix together until rather on the stiff side. Knead dough well. Roll thin and cut in squares.
Clean and grate carrots. Add raisins and drained crushed pineapple. Add slaw dressing to taste.
Melt butter in skillet; then brown pork chops with the onion. Add creamed corn and milk in skillet. Let simmer for 30 to 45 minutes. Serve over mashed potatoes.
Mash Velveeta cheese and add cream cheese, garlic and pecans. Make into rolls. Roll in chili powder. Wrap in plastic. Store in refrigerator. Serve with crackers.
Saute onion and green pepper until tender. Stir in soup, water, vinegar and Worcestershire sauce. Heat. Prepare corn bread. Spread chili mix in greased 10 x 6 x 2 1/2-inch baking dish. Spread batter over chili mix. Bake at 400° for 15 to 20 minutes. Let stand 5 minutes before serving.
Cream sugar and butter. Blend in oil. Add eggs, one at a time. Alternate flour and milk. Add vanilla, lemon and baking powder. Bake at 325° for 1 hour and 15 minutes or a little longer.
Beat eggs about 5 minutes; add sugar gradually. Then add pumpkin, lemon juice, cinnamon, pumpkin pie spice and nutmeg. Blend together with mixer, then add flour. Mix together well. Pour into greased and floured 15 x 10 x 1-inch jelly roll pan. Top with chopped pecans. Bake at 375° for 15 minutes. Sprinkle with powdered sugar and turn out onto towel; sprinkle again with powdered sugar. Starting at narrow end, roll up. Cool about 1 hour; unroll and spread on Cream Cheese Filling.
Partially freeze steak; slice diagonally across grain into 1/4-inch strips. Brown meat in hot oil in a large skillet; remove meat from skillet, reserving pan drippings. Saute mushrooms, onion and garlic in reserved pan drippings until tender. Return steak to skillet; add sherry and next 6 ingredients. Cook over medium-low heat 10 to 12 minutes or until most of liquid evaporates. Remove from heat; add cream cheese, stirring until cheese melts. Stir in sour cream; return to heat. Cook just until hot. (Do not boil.) Serve stroganoff over noodles or rice. Yield: 4 to 6 servings.
Mix ingredients and pour over crackers on baking sheet. Heat in 275° oven for 15 to 20 minutes. Great appetizer or snack.
Brown chops in Crisco. Put rice in 9 x 13-inch dish. Save one tablespoon soup mix and sprinkle remainder over rice. Add mushrooms and water. Place browned chops on top of rice mixture and sprinkle chops with remaining soup mixture. Cover and bake in 350° oven for 45 minutes to one hour, depending on thickness of chops. Remove cover and bake 10 more minutes or until extra liquid is gone.
Wash and cut up squash; boil until tender. Drain thoroughly. Then add onions, eggs, salt, pepper, oleo and sugar and mash well. Pour mixture in a baking dish; sprinkle with crumbs. Dot with butter or oleo. Bake at 375° for 1 hour or until brown on top.
Cook the macaroni and drain. Blend soup, sour cream and milk. Combine the ham with the macaroni in a 3-quart casserole dish. Pour half the soup mixture over the macaroni and ham. Spread broccoli on top. Pour on rest of soup mixture. Sprinkle with cheese. Bake at 350° for 20 minutes. Top with onions and bake 5 minutes more. Serves 4.
Mix all ingredients, chill and serve with fruit (strawberries, pineapple chunks, grapes, bananas, cantaloupe etc.).
Season and fry pork chops until nice and brown in color. Place in baking dish and pour mixture of barbecue sauce and water over chops. Cover with foil and bake at 350° for 1 hour.
In a large bowl, cream butter and sugar together. Add beaten eggs, flour, cornmeal and vanilla extract; beat until well blended. Add buttermilk and mix well. Pour into pie shell. Bake at 450° for 10 minutes. Reduce heat to 375° and bake 35 minutes or golden brown.