HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake wings at 350° for 20 minutes. Drain any liquid from pan. Combine soy sauce and brown sugar. Pour over drained wings. Continue baking for 35 to 40 minutes, until wings are glazed. Serve hot by keeping in a crock-pot or warmer.
Melt 1 stick of butter in a skillet. Add scallops and spices; cook over low heat 8 to 10 minutes. Blend in the flour; add warmed cream. Cook 2 to 3 minutes or until it comes to a boil. Remove and pour into a 2-quart casserole dish. Melt remaining butter in small saucepan; add crumbled crackers and stir. Sprinkle cracker mixture over the top of casserole. Bake, covered, at 425° for 10 minutes. Uncover; bake an additional 5 minutes. Let cool for a few minutes before serving.
Combine first five ingredients in shallow baking dish. Stir until well blended. Place chicken in marinade. Turn to coat. Refrigerate 30 minutes. Turn once. Heat broiler or prepare grill 3 to 5 minutes per side. Makes 6 servings.
Boil chicken until tender (leave skin on). Debone and set aside. Butter baking dish. Prepare Stove Top as directed on package. Layer in bottom of pan. Put chicken on top of stuffing. Mix cream of chicken soup with chicken broth. Pour over layers. Bake, covered, for 20 minutes at 350°. Serve hot.
Dissolve yeast in 1/3 cup lukewarm water. Mix dry ingredients. Cut into shortening. Add buttermilk and yeast to dry ingredients (batter will not be stiff). Let stand at room temperature about 20 minutes. At this point, batter may be refrigerated for several days.
Preheat oven to 375°. Cream butter. Add sugars and cream. Add eggs and vinegar; mix well. In separate bowl, combine flour, oats, salt, baking powder and baking soda. Add a little at a time to creamed mixture until well blended. Add chocolate chips, candy bar and nuts. Roll into balls.
Use large flat serving dish. Spread bean dip on dish. Mash together avocados with lemon juice and spread on beans. Mix together sour cream, mayonnaise and seasoning. Spread on avocado layer. Top with chopped vegetables and cover with cheese. Serve with corn chips.
Cut a 24-inch length of heavy-duty aluminum foil. Cut potatoes in thin lengthwise strips as for French fries and place just off center on foil. Dot with butter. Sprinkle with salt, pepper, cheese and parsley. Pull edges of foil upward, then pour cream over the potatoes. Fold foil. Place on shallow pan and bake in very hot oven at 450° about 45 minutes to 1 hour or until done. Fold back edges of foil and sprinkle potatoes with extra chopped parsley, if desired. Makes 4 servings.
Mix sugar, cocoa, butter and milk in a pan on stove. Let come to a boil and let boil for 1 1/2 to 2 minutes, then put in vanilla flavoring. Add peanut butter and then you add your oatmeal, a little at a time. Mix well. Drop by spoonfuls on waxed paper. Cool and enjoy!!
Mix all the ingredients (except pie shells and coconut), adding lemon juice last. Bake pie shells; cool. Put in cooled pie shells and sprinkle with coconut.
Heat butter until hot; add onion and mushrooms. Saute until light brown. Sprinkle flour over onions and mushrooms; stir quickly. Add milk gradually; stir constantly and bring to boil. Reduce heat; let simmer until mixture thickens. Stir in remaining ingredients and cook until thoroughly heated. Serve on toast.
Place vegetables and broth in saucepan. Bring to boil, reduce heat, cover and cook until vegetables are tender, about 8 minutes. Mix milk, cornstarch, salt, pepper and thyme; add to cooked vegetables. Cook, stirring constantly, until soup is slightly thick and mixture just begins to boil. Remove from heat. Add cheese and stir until melted. Makes 4 servings, 1 cup each.
Melt Milky Ways and add one stick margarine. Set aside. Cream one stick margarine with sugar. Add eggs one at a time. Add flour and buttermilk to which soda and vanilla have been added and chopped nuts. Bake in tube or oblong pan 1 hour at 300°.
Heat milk, butter, cottage cheese and honey until butter melts. Dissolve yeast in warm water. Mix whole wheat flour, sugar and salt. Beat the eggs and add to liquid ingredients. Add this to dry ingredients and mix well. Add enough white flour to form a ball (2 to 3 cups). Knead 10 minutes. Let rise in a greased bowl. Punch down and divide in 2 or 3 parts. Cover and let rest for 10 minutes. Form into loaves and let rise. Bake at 375° for 30 to 40 minutes.
Mix taco seasoning into refried beans. Spread into small casserole dish. Spoon sour cream on top of and sprinkle with cheese. Bake at 350° for 30 minutes or microwave on High for 5 to 8 minutes.
Cream margarine, eggs, sugar and vanilla until fluffy. Add sour milk, flour and cocoa. Beat. Add hot water and soda. Bake at 350° for 30 minutes.
Cream butter and Crisco. Add sugar and cream together. Add eggs, one at a time, and beat. In a separate bowl sift together whole wheat flour, all-purpose flour and salt; add to sugar mixture. Add vanilla and milk. Mix well and pour into greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes or until toothpick inserted comes out clean.
Skin chicken. Slash chicken flesh. Combine ingredients in bowl. Add chicken, turning to coat. Cover and refrigerate several hours or overnight, turning occasionally. Let chicken stand 1 hour at room temperature before cooking. Preheat oven to 450°. Arrange in shallow baking pan. Bake 15 minutes; turn and coat with marinade. Bake until chicken is fork-tender.
Melt margarine. Add seasoning. Mix well. Add cereal, nuts and pretzels. Toss to mix. Bake 250° 1 hour. Stir often cool and store in airtight jars.
Melt oleo in pan. Mix 1 cup sugar, flour, baking powder and milk. Pour into pan on top of melted oleo. Add peaches on top of this. Add remaining sugar over this. Bake for 30 minutes at 350°.
Prepare macaroni as directed on the box. Drain and rinse with cold water. Mix remaining ingredients and toss together until the macaroni is well coated.
Mix all dry ingredients. Use 1/3 cup mix to 1 cup hot water. Makes 125 cups. Stores very well in a tight container.
Add all ingredients in 8 x 8-inch square pan. Mix with fork. Bake at 350° for 30 minutes.
Pour pineapple juice and ginger ale over vanilla ice cream and raspberry sherbet until melted and blended. Makes 24 (4-ounce) servings.
Butter a shallow casserole. Melt butter in saucepan. Add juice of 1 to 1 1/2 cans of apricot juice, flour and brown sugar. Stir until thickened. Arrange apricots in dish. Pour sauce over fruit. Crumble crackers on top. Bake at 350° until bubbly (approximately 25 to 30 minutes).
Saute the garlic in 1 tablespoon oleo. Stir in ham and peas. Saute 3 to 5 minutes. Remove from heat, cover and keep warm. Cook the fettucine, omitting the salt. Drain well and place in a large serving bowl. Add 1/2 cup oleo. Stir until melted. Add cheese and sour cream. Stir gently. Fold in ham mixture and pepper. Toss gently. Serve immediately. Serves 6.
Soften gelatin in cold water. Add boiling water and stir until dissolved. Cool to room temperature. Beat egg whites with salt until frothy. Add sugar, 1 tablespoon at a time, and beat well after each addition. Continue beating until mixture holds a peak when beater is lifted. Slowly beat gelatin. Add vanilla to whipped cream. Mix and fold into egg whites. Fold in coconut. Cover and chill at least 4 hours. Garnish with Mandarin oranges and serve.
In a pot, add potatoes and onion to boiling water. Cover; cook 15 to 20 minutes, until potatoes are tender. Blend in milks, butter and seasonings. Cook until heated.
Cream the 2 sugars, shortening, eggs and vanilla. Add flour and baking soda, salt and water. Mix well. Add chocolate chips. One cup of chopped nuts may be added, if desired. Drop by 1 round teaspoon onto an ungreased cookie sheet. Bake at 350° for 10 minutes. Serves 36.
Spread beans over bottom of 10-inch glass pie plate. Layer remaining ingredients in the order listed. Serve with tortilla chips. Makes 8 servings. Preparation time: 10 minutes.
Sift flour. Measure and add sugar, soda, salt and cinnamon. Sift again. Work the shortening into this mixture as for pastry. Stir in chopped nuts and raisins that have been dusted with flour. Add ground apples and stir only enough to blend ingredients together. Pour into a greased 4 x 8 x 3 1/2-inch loaf pan. Bake at 325° for 1 hour. Yield: one loaf.
Set oven to 375°. Mix all together and fill pie shell. Bake 1 1/4 hour.
Combine water and butter in saucepan. Bring to boil. Add flour and salt to butter mixture. Stir vigorously until mixture leaves sides of pan and forms a ball. Let cool 4 to 5 minutes. Add eggs one at a time, beating with wooden spoon after each addition. Spoon dough into mound on baking sheet and bake as directed. Cut tops off and pull out soft dough inside. Fill with cream filling.
Heat the milk and chocolate over low heat. Stir until melted. Remove from heat. Beat yolks and vanilla together, then add the chocolate mixture. Return to heat and stir until thick. Beat the egg whites to stiff peaks and fold gently into the chocolate mixture. Divide into cups and refrigerate until firm. This is only 129 calories per serving.
Mix together and pour into unbaked 9-inch pie shell. Bake at 375° for 40 to 50 minutes.
Sift flour with baking powder, soda and salt. Add buttermilk and mix lightly with a fork. Turn out on a floured board or pastry cloth. Knead lightly 4 or 5 times. Roll or pat out to 1/4-inch thick; cut into rectangles 1 x 3-inch with a floured knife. Drop into boiling stew. Cover and boil gently 10 to 12 minutes. Do not uncover while cooking.
Mix pudding and milk in a large bowl. Stir in whipped topping, sour cream and mayonnaise. Layer 1/3 each of the wafers, pudding mixture, bananas and berries in serving bowl. Repeat layers twice. Refrigerate 2 hours or overnight. Makes 12 servings.
Mix all ingredients together. Melt butter and pour into ingredients. Bake at 350°.
Mix all ingredients together thoroughly. Form into small balls and place on lightly greased baking sheet. Bake 20 to 25 minutes at 350°. Serve in brown gravy.
Melt butter with the cheese. Sift together cocoa and powdered sugar and add to cheese mixture, then add vanilla and nuts to taste. Spread in a 9 x 13-inch pan. Cool and slice. Very creamy.
Spread rolls out and blend seams together in a large rectangle cake pan. Bake 10 minutes or less. (Check at 8 minutes according to package directions.) Blend cream cheese, mayonnaise and salad dressing together and spread on top of baked crust. Garnish with chopped fresh broccoli, cauliflower, tomato, peppers, onion (whatever you like, or is in season). Sprinkle Cheddar cheese over this. Cut into bars. Will keep several days in refrigerator.
Wash fresh beets and leave an inch of the top stems so the juice will not cook out so much. I sort the beets according to size and this eliminates overcooking of small beets. Save a few cups of the red water the beets were cooked in. Beets are tender when tested with a fork. Drain off the hot water and cover with cold water until cool enough to handle. Peel beets and cut off the stems. Leave small ones whole, but large beets still need to be quartered.
Heat oven to 375°. Mix thoroughly the first 6 ingredients. Blend in flour and salt. Divide dough in half; blend food coloring into 1/2. Shape 1 teaspoon dough from each 1/2 into 4-inch rope. Roll back and forth on lightly floured board. Place ropes, side by side. Press together lightly and twist. Place on ungreased baking sheet; curve top of cookie to form a cane. Bake about 9 minutes, until set and very light brown. Makes about 2 to 4 dozen cookies, depending on size of canes.
Cream margarine. Add sugars, eggs and vanilla. Beat well. Add dry ingredients and mix well. Drop onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. Enjoy!
Sift flour, baking powder, salt and soda together; set aside. Cream butter and sugar in separate bowl. Add eggs to creamed mixture, one at a time. Add milk and flour mixture. Mix well. Fold in nuts, dates and cherries.
In Bundt pan or angel food cake pan, sprinkle nuts on bottom. Place frozen dough balls side	by side in single layer. Melt margarine or butter; mix in pudding and brown sugar. Cook until sugar	dissolves. Remove from heat; pour over dough	balls evenly.	Cover with waxed paper and a towel overnight.	Next morning,	bake at 350° for 35 minutes.	To keep rolls	from burning on top or becoming too crusty, place foil on top for the first 25 minutes, then remove and bake 10 minutes more. Turn out on platter while still hot and serve.
Mix first 3 ingredients and press into 8 x 8 x 2-inch pan. Bake 20 minutes at 350°.
Brown sausage in skillet. Cook noodles separately until tender. Drain noodles. Mix sausage, noodles and spaghetti sauce in a casserole dish. Sprinkle cheese on top and bake until melted.
Melt chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in peppermint crunch. Spread on parchment paper lined cookie sheets. Chill in refrigerator 8 to 10 minutes. Break into small pieces. Store in airtight containers. Makes 2 1/2 pounds of candy.
Blend Lipton onion soup mix thoroughly with softened butter. Makes about 1 1/4 cups. Store, covered, in refrigerator.
Dissolve jello in boiling water. Add enough cold water to reserved liquid to make 1 3/4 cups. Add to jello; chill until slightly thickened. Add oranges. Pour into a 1 1/2-quart ring mold. Chill until firm.
Mix sugar, water and instant coffee well. Simmer for one hour. Cool slightly. Add vodka and vanilla. Stir well. Pour into dark bottles and cap. Keep in cool dark place. Delicious. May use the same day made. Best when allowed to mellow for few weeks. Need 2 to 3 bottles.
Combine Heinz 57 sauce and honey. Place chicken pieces on broiler or grill; brush with melted butter. Broil or grill until chicken is tender, turning and basting frequently with sauce. Makes 4 to 5 servings.
Spray 13 x 9-inch baking sheet with Pam; set aside. Pour entire contents of Eagle Brand milk into a shallow dish. Cut slices of loaf bread in half and dip into Eagle Brand milk. Place on the baking sheet and sprinkle each slice with coconut. Place on lower rack and broil until coconut is lightly toasted. Serve warm or at room temperature.
Place in mixing bowl the water, oats and margarine. Cover and let stand 20 minutes. Add other ingredients. Mix well and bake in a pan at 350° for 35 minutes.
In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended. Stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside.
Combine all ingredients but salmon, oil and lemon. On wax paper, shape mixture into 1 x 7-inch roll. Wrap and chill. Brush salmon with oil. Barbecue, grill or broil 4-inches from heat 4 to 6 minutes on each side or until fish flakes when tested with a fork. To serve, top salmon with 1 teaspoon each of the margarine and garnish with lemon wedges and parsley. Makes 4 to 6 servings. Equals: 4 protein exchanges, 1/2 fat exchange plus herbed margarine (1 teaspoon = 1/2 fat).
Combine sugar and milk; boil until soft ball stage. Remove from heat. Add peanut butter, vanilla and oleo. Beat until mixture begins to thicken. Pour into a buttered dish; cut when cooled. This is my secret recipe. It's yummy!
Mix all ingredients and pour into casserole dish. Bake at 250° for about 6 hours. Yields 4 servings.
Mix first 3 ingredients until smooth and thickened. Fold in Cool Whip thoroughly. Layer wafers, bananas and pudding.
In a 3-quart saucepan, cook onion in butter until onion is tender. Stir in salt, flour and pepper. Add milk all at once; stir until thick and bubbly. Stir in broccoli and cheese; cook until cheese is melted. Cook broccoli until tender before adding to mixture.
Saute onion in oil. Add water and 1/4 cup ketchup. Stir and simmer, then add more water if needed. Add pepper, parsley, nutmeg and cinnamon. Cook for 5 minutes. Add another 1/4 cup ketchup and favas with juice. Simmer about 5 more minutes. Enjoy!
Mix the first 4 ingredients together and spoon into tortillas; roll up. Place in a 9 x 13-inch glass pan (use about half of mixture). Spread remaining mixture over all tortillas. Sprinkle cheeses over top and bake at 350° until bubbly and cheeses melt.
Rub roast with salt, pepper and garlic salt. Sear roast on all sides in oil. Remove from pan; drain off excess fat and place in foil lined pan. Pour Coke and catsup over roast. Cover loosely with foil and bake 3 hours at 325°. This is good chopped up and mixed with sauce for barbecue sandwiches.
Saute onion and pepper in a little oil on low heat. Increase heat and add hamburger. Mix vinegar, catsup and Worcestershire sauce. After hamburger is browned, add this mixture and onion to it and boil. Add beans. Put in a casserole dish and bake 20 minutes at 300°.
Several hours ahead: Combine softened cream cheese and mayonnaise in a medium-size bowl; stir until smooth. Add the dressing mix; blend well. Cover and refrigerate 4 hours or overnight.
Mix with hand forming a ball. If it comes too soft, refrigerate 1 hour. Roll lightly in walnut mixture. Refrigerate 1 to 2 hours. Serve with Wheat Thins.
In a deep bowl, stir together flour, sugar, baking powder and salt. Mix eggs and milk together and pour into dry ingredients. Stir with a whisk until batter is smooth. Pour shortening into a heavy skillet to the depth of 1/2 to 2 inches. Heat until hot, but not smoking. Hold a funnel with a 1/2-inch opening in your hand and keep one finger over funnel end. Hold funnel over hot oil; remove finger from spout. Using a slow, swirling motion, dribble batter into center of pan. Let brown on both sides. Sprinkle with powdered sugar.
Slice all vegetables thinly. Leave skin on cukes. Combine all ingredients. Refrigerate and stir each day for 5 days. Freeze with liquid for storing.
Saute onion in butter. Add rice and mushrooms; simmer for 20 minutes. Add consomme, water and oregano; stir until well blended. Bake at 325° to 350° for 1 hour (covered).
Mix Eagle Brand milk and lemonade. Fold in Cool Whip until smooth and well blended. (Makes two 8-inch pies.) Freeze for about 1 hour before serving. Store in freezer, well covered.
Stir boiling water into gelatins in large bowl 3 minutes or until completely dissolved. Pour into 13 x 9-inch pan. Refrigerate at least 3 hours or until firm. Dip bottom of pan in warm water about 15 seconds. Cut into Halloween shapes with cookie cutters all the way through gelatin. Lift from pan. Makes 24 pieces.
Crush cookies finely. Mix cream cheese, sugar and Cool Whip. Mix milk and instant pudding. Combine cheese mix and pudding. Layer flowerpot alternately, ending with cookies on top. Place worms around on top and stick down in the mix. Add a silk flower in the middle, giving the effect of a pot plant.
Heat 1 cup pear juice to boiling; mix with Jell-O. Refrigerate and let set until jelled around edges. Blend cream cheese, salad dressing and mashed pears. Prepare Dream Whip as directed. Fold into cream cheese mixture, then fold in Jell-O. Pour into mold and refrigerate.
Crush graham crackers. Add melted margarine and mix. Put in a 9 x 13-inch pan. Slice bananas on top. Cook pudding according to directions. Stir in pineapple. Pour over bananas. Spread 2 cups Cool Whip on top. Refrigerate. Top with strawberries.
Coat rabbit pieces with mustard. Mix minced garlic, pastry and tarragon with a little salt and sprinkle half over the rabbit. Combine the vinegar and broth and pour into a large baking dish. Sprinkle the remaining garlic, minced parsley and tarragon over, then put the rabbit pieces on top.
Mix the potatoes, granulated sugar, milk, eggs and 1/2 cup butter together and place in a greased casserole. Combine the remaining ingredients together and pour on top of potato mixture. Bake for 30 minutes at 350°.
Cook pasta in water seasoned with bouillon; drain. Return to pan; add cheese slice. Cover, let cheese melt. Mix in meat and vegetables. Serve with catsup.
Beat egg yolks well; combine with sour cream. Sift dry ingredients together; stir into egg yolk mixture. Beat egg whites until stiff; fold in. Drop by large spoonfuls onto hot griddle until tops are bubbly; turn and brown on other side. Makes 10 pancakes.
The night before, prepare chicken as follows: Spray chicken with Pam. Then coat chicken with seasoning salt completely. Do not add salt or pepper. Place chicken in a large bowl or platter and cover tightly with foil. Chill overnight.
Combine candied ginger, walnuts, syrup, crumbs and melted chocolate. Form 1-inch balls. Mix cocoa and sugar. Coat each ball completely with this mixture. Wrap and store in refrigerator.
Preheat oven to 325°. Sift flour, baking powder and salt. Beat egg whites to soft peaks. Gradually beat in 1 cup sugar. Beat until stiff. Fold in 1 teaspoon vanilla. Set aside.
Break spaghetti into 3-inch lengths. Cook in a large amount of boiling water; drain. In Dutch oven or kettle, cook meat, onion and green pepper until meat is browned. Sprinkle with salt. Gradually stir in soups, milk and 2 cups of the cheese. Divide spaghetti evenly between two 9 x 13 x 2-inch baking dishes. Into each pan, stir half the soup-meat mixture. Sprinkle 1 cup cheese atop each dish or use 1 large baking dish. Bake, uncovered, at 350° for 1 hour or until hot through.
Butter bread lightly. Arrange corned beef on 4 slices of bread. Add sauerkraut. One tablespoon salad dressing. One slice swiss cheese. Brown on grill on one side. Butter other slice of bread and flip and brown on other side. When cheese is melted. Serve.
Spread 1 side of half the bread slices to taste with chipotles, if using. Arrange half the cheese slices evenly on top of chipotles. Scatter green chilies on top, then add remaining cheese and bread.
Combine eggs, sugar and salt. Add milk, vanilla and nutmeg. Dot with butter. Pour in pan, place in oven and bake 30 minutes or until set.
Butter an 8 or 9-inch square pan with foil; set aside. In heavy 4-quart saucepan, stir together the sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, to 234° or until syrup forms soft ball stage. Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110° (lukewarm). Beat with wooden spoon until fudge loses its gloss. Spread in pan. Cool; cut into squares.
Mix sugar and cornstarch. Slowly add and stir in beet juice and vinegar. Cook over medium heat until mixture thickens and clears. Add drained beets. Stir to mix. Let stand 2 minutes to heat the beets through.
Cream the eggs, sugar, oil and pumpkin together. Sift the other ingredients together and add alternately with water to creamed mixture. Pour into 3 well-greased loaf pans. Bake at 350° for one hour.
Blend first 4 ingredients. Mix in sugar and knead until blended. Divide mixture in half and color one red and green. Shape mixture into 1-inch balls and press nut half into center of each. Store in airtight container.
Saute the sausage and mushroom stems, garlic and parsley. Drain well. Add cheese. Stuff the mushroom caps. Bake at 350° for 20 minutes.
Peel and slice eggplant very thin. Dip in egg and Italian bread crumbs. Fry in olive oil and drain. Make a sauce with tomato sauce, Romano cheese, salt and pepper, basil, oregano, onion, garlic, Parmesan cheese and mushrooms. In casserole dish, alternate sauce, eggplant, and Mozzarella cheese (like a lasagna). Bake at 350° for approximately 25 to 30 minutes.
Mix gelatin with water until dissolved. Chill until thick but not completely set. Whip until frosty and light. Add sour cream and mix well. Chill.
Combine all ingredients in large bowl. Pour into baking dish. Bake at 350° for 15 minutes.
Cover potatoes with water; bring to a boil. Add 1/4 cup salt. Cover and cook until tender. Drain well; cool slightly. Combine onions, oil, salt and pepper. Add to potatoes. Combine celery, eggs, relish, pimientos, salad dressing and mustard to potato mixture. Mix lightly but thoroughly to coat potatoes.
*BLKLIN sweatshirt. Cut off the hood with the strings still attached and tie it onto a mop. Use it to dust ceilings and walls. The hood can be washed and used over and over again.