HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Bake at 225° for 1 3/4 hours, stirring often.
Peel oranges and drain olives. Put in medium bowl. Season with pepper and toss in oil.
Add pineapple, orange and lemon juices to Kool-Aid. Add the ginger ale before serving.
Shape into ring on serving platter. Refrigerate overnight. Place strawberry preserves in center of ring. Serve with Ritz crackers.
Melt over simmering water in top of a double boiler; dip candies and then place on wax paper.
Brown sausage and onion; drain. Add potato and eggs. Place mixture in 6 heated flour tortillas. Serve with picante sauce. Serves 6 to 8.
Cream the sugar and shortening. Add applesauce. Sift dry ingredients, add raisins and nuts and add to creamed mixture. Pour into greased and floured 8-inch square pan. Bake at 350° for about 45 minutes.
In medium saucepan, combine cornstarch, salt, dry mustard and pepper. Stir in milk until smooth. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1 1/2 cups of cheese until melted. Add macaroni. Turn into greased casserole. Combine remaining 1/2 cup of cheese and bread crumbs. Sprinkle on top. Bake, uncovered, in 375° oven for 25 minutes, until lightly browned. Makes 6 servings.
Cut chicken into chunks. Heat 2 tablespoons of oil in a wok. Add chicken to the wok with ginger. Stir and cook. Stir in the onion and cook for a couple of minutes. Add the remaining vegetables and cook for a few minutes. Season with salt and pepper to taste. Add the chicken broth, soy sauce, and rice wine. Cover and cook until the liquid boils. Cook for 2 more minutes. Lower the heat and cook for 2-3 more minutes. Mix the cornstarch with water and stir until smooth. Increase the heat mix the vegetables and cook until it thickens. Sprinkle with sesame seeds if desired. Makes six servings.
Beat eggs. Add sugar, evaporated milk and vanilla. Mix well. Pour into ice cream freezer. Fill remainder with milk.
Cut all fruit bite size and add apples and bananas last. Cover all cut up fruit with the peach pie filling and stir it in.
Mix yeast with warm water, then add sugar, salt, softened oleo and 3 cups of flour. Mix with mixer and add 1/2 cup more of flour. Knead 8 minutes. Add flour until not sticky. Place in greased bowl and cover for 1 hour to raise. Ready for pizza sauce and bake.
Place chicken in bottom of 3-quart casserole; cover with zucchini slices. Mix soup and curry. Pour over chicken and zucchini. Scatter cheese and crumbs on top. Bake in 350° oven for 45 minutes.
Put vegetable oil in frypan over medium heat. Add chicken; fry until white. Remove and drain. Partly cook broccoli; drain. Put in a casserole dish. Add chicken. Mix together soup, mayonnaise and lemon juice; pour over chicken. Sprinkle with cheese. Bake at 375° for 30 minutes.
Mix all ingredients together, spread in a 9 x 13-inch pan and bake at 350° until golden brown. Cut in squares.
Cream butter and sugar. Add eggs, flour, 7-Up and lemon flavor. Beat 5 minutes. Pour batter into 9 x 13 cake pan. Bake at 325° for 1 hour and 15 minutes or until it is well done.
Brown chuck. Pour off fat and add water, puree and mix. Stir and bring to a boil. Lower heat and simmer. Cover and cook 20 to 25 minutes. Top with Mozzarella. Place in oven and bake 15 to 20 minutes.
Cook carrots; save some liquid to use in final cooking. Butter casserole; put layers of carrots and sliced apples. Dot with butter, sugar, salt and nutmeg. Put some liquid in bottom of casserole (about 1/4 cup). Bake covered about 45 minutes at 350° to 375°.
Cream butter or margarine until soft; gradually add 1 cup of sugar. Blend together until light and creamy. Beat in egg and vanilla. Sift flour. Stir the flour gradually into the butter mixture. Shape dough into 1/2-inch balls. Place on greased baking sheet. Bake in 375° oven until the edges are light brown (about 8 minutes). Makes 5 to 6 dozen.
Combine sugar, flour, salt and 1/2 cup cold milk. Mix well. Scald remaining milk and add chocolate. Stir until chocolate is melted. Add scalded milk and chocolate to first mixture and cook until thickened. Separate egg yolks. Beat egg yolks slightly and add slowly to hot mixture, stirring constantly. Continue to cook over low heat about 2 or 3 minutes. Remove from heat and add remaining ingredients. Cool and pour into 9-inch pie shell. Chill and top with whipped cream.
Cook apple juice, cornstarch and spices until thick, stirring constantly. Add salt and stir. Add apples and mix well. Pour in shell. Top with second shell. Prick holes or slits in top. Pour melted butter over top crust. Bake at 400° for 45 minutes or until brown.
Preheat oven to 350°. Rinse chicken and pat dry. Combine oil, salt, pepper, ginger, garlic and paprika in small bowl. Crush cereal in pie plate. Dip chicken in oil mixture, then roll in cereal crumbs to coat. Place on ungreased baking sheet. Bake 45 to 60 minutes.
Stir ingredients together. Stir in just enough salad dressing to stick the bread together.
Chop garlic and put on bottom of baking dish. Slice onions. Place ribs in casserole; surround with vegetables and sprinkle with spices. Pour sherry over all. Bake in 350° oven, basting often. Keep cover on for first 1 1/2 hours. Uncover last half hour. Lift meat and vegetables and thicken juice with flour and water to make gravy. You may add to recipe as diners increase.
Marinate chicken overnight in salad dressing.	Arrange in pan or grill. Sprinkle Greek seasoning over chicken and add margarine.
Blend mushroom soup and milk; reserve 1/2 cup. Stir in remaining soup mixture, rice, mushrooms (with liquid) and onion soup mix. Pour into a 9 x 12-inch ungreased baking dish. Lightly brown tenderloin in skillet. Arrange on top of rice mixture. Pour reserved soup mixture over dish. Cover and bake 1 hour at 350°. Uncover and bake 15 minutes. Serves from 12 to 15.
Mix all ingredients well. Pour into 3 unbaked pie shells. Bake at 350° until middle is thick, about 30 to 45 minutes.
Tenderize steaks overnight in 1 tablespoon of meat tenderizer and 2 tablespoons of water, turning several times. Remove from marinade and pound to 1/4-inch thick. Cut into small pieces, about 1 x 1/4-inch. Fry until brown. Add onion and green pepper. Fry until done. Add hominy and half of hominy juice and salt and pepper to taste. Serve with sweet and sour sauce, your own or a commerical brand.
Cook in heavy saucepan over medium heat until thickens, stirring constantly. Pour in prepared pie crust.
Warm but don't scald milk. Separate egg and beat the white stiffly. Beat in sugar, vanilla, salt and nutmeg. Combine egg yolk with 3 eggs. Stir gently and pour over beaten egg white. Beat slightly, only enough to blend. Then add warm milk, stirring until sugar seems dissolved. Pour into unbaked pie crust and place in preheated 475° oven and turn heat down to 425°. Bake for 30 minutes.
Mix pudding with milk. Combine pumpkin and pie spice. Fold into pudding. Prepare Dream Whip according to directions on box; fold into pumpkin mixture. Place into pie shell; chill well.
Slice eggplant thinly. Combine oil with herbs and brush both sides of eggplant. Brown both sides until tender. Layer 1/2 of eggplant slices, Mozzarella, Ricotta, spaghetti sauce, fennel seed and olives (in that order). Repeat layering. Top with remaining Mozzarella and garnish with sliced olives. Cover and bake at 425° for 25 minutes or until hot and bubbly. Let stand 15 minutes (can be made with ground chuck in tomato sauce). Serve 4 to 6.
Combine the first 3 ingredients and spread into a well-greased 9 x 13-inch pan. Combine the next 3 ingredients and lay over chicken mixture. Bake at 350° for 45 minutes.
Mix cake mix, nectar, oil, eggs and sugar together well. Pour into tube pan and cook 1 hour at 325°. Mix powdered sugar and lemon juice together well. Pour on cake while hot.
Combine chili sauce, lemon juice, horseradish, Worcestershire sauce, onion and hot pepper sauce. Mix well. Cover and chill. Makes 1 cup.
Combine all ingredients according to order and mix well. Make into firm, packed balls and flatten. Bake at 300°F for 10-12 min. or until golden brown.
Bring to a boil over medium heat, stirring constantly (this will scorch real easy). Boil one minute; remove from heat and cool completely.
Mix together all ingredients. Put into a casserole dish and crumble Ritz crackers on top. Grate more cheese on top. Bake at 350° for 45 minutes.
Boil and de-bone chicken. Cook noodles according to directions in the chicken broth. Drain. Saute garlic, onions, celery, and green pepper in butter. Mix in remaining ingredients, including chicken and noodles. Bake at 350° for about 30 minutes or until cheese is melted.
Cut chicken breasts in half and remove skin and fat. Season on both sides with salt, pepper, garlic powder, onion powder and paprika. Pour a little oil in	a large heavy skillet. Brown chicken slowly on both sides. Remove chicken from skillet. Add rice	to skillet and cook, stirring until rice is slightly brown. Add bouillon, green peppers and onions. Mix well and transfer to 3 quart casserole. Top with browned chicken. Cover and bake in preheated 350° oven for 1 hour or until chicken is very tender and rice has absorbed all the broth and is well cooked.
Microwave chocolate, milk and margarine in a medium bowl on High for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in crust. Refrigerate until chocolate is firm.
Arrange bacon slices in single layer in glass casserole dish. Cover with paper towel. Cook on High 3 to 4 minutes. Remove. Blend sugar, cornstarch, salt and pepper with bacon drippings. Stir in vinegar. Add remaining ingredients. Cover with glass lid or plastic wrap. Cook on Reheat for 7 minutes. Stir; continue cooking for 6 to 8 minutes, or until slightly thickened. Let stand, covered, for 3 minutes. Serves 8 to 10.
In a large pot bring soup and water to a boil; your need to get the "bags of gold" ready while soup is on. Slice each biscuit in half. Place a 1-inch cube of cheese in middle and make sure dough completely covers cheese. Drop in boiling soup; cook about 10 minutes. (Cover pot while cooking.)
Heat about 1 inch of cooking oil in a nonstick frying pan. Mix vegetables in large pan. Salt and pepper to taste. Toss with flour until well coated. Drop by handful in hot oil. Brown and drop on paper towel.
Spread	slices of bread with mayonnaise. Sprinkle with Parmesan cheese. Cut in finger slices. Bake in a 200° oven until very crisp. Good as a snack or serve with tossed salad.
Have cheese at room temperature. In small mixer bowl, beat together Cheddar cheese and cream cheese until blended. Beat in deviled ham. Stir in olives and chill. Shape into two 8-inch long logs. Roll in pecans. Let set overnight. Serve with crackers.
Mix beef with salt and pepper. Shape into 1-inch balls. In skillet with lid, heat oil. Add meat balls and cook, turning or shaking, until browned on all sides.
Soften cream cheese. Add remaining ingredients except bread, blending well. Sandwich mixture between bread slices. Trim crusts. Cut sandwiches in thirds. (18 bars).
Mix together the cake mix, sugar, oil and sour cream. Add the eggs, one at a time and beat. Add poppy seed and vanilla. Pour into greased and floured Bundt pan. Bake 45 to 55 minutes in a 350° oven. Dust with sifted powdered sugar or frost as you prefer.
Preheat oven to 350°. Brown meat; pour off fat. Add onion, stir until tender. Stir in sauce and all of the seasonings. Simmer uncovered for 10 minutes. Then mix egg, milk and beat together and pour over macaroni. Mix well. Pour macaroni mixture in 13 x 9-inch pan; add sauce with meat and spices over macaroni. Over top put shredded Mozzarella cheese. Bake 1/2 hour and let stand 10 minutes before cutting.
Dissolve sugar in water either on the stove or hot tap. Fill feeders and sit back and enjoy.
Place butter in 9 x 12-inch baking dish to melt in oven at 350°. In bowl, mix potatoes, sugar, milk, soda, flour and nutmeg. When blended, mix in eggs. Swirl melted butter around to coat baking dish and pour in sweet potato mixture. Place in oven and when crust begins to form around edges and on top, stir under and let crust form again. Bake until knife inserted in center comes out clean, 45 minutes to 1 hour. Have sweet potatoes ready before starting. Makes 15 servings.
In a mixing bowl mix biscuit mix, cheese, pepper and eggs. Stir until moist. Fold in zucchini and mix well. Use 2 tablespoons mixture for each round. Cook in hot to medium margarine 2 to 3 minutes on each side until brown.
Cream sugar and cheese together in a small bowl. Blend in extract. Divide mixture in half. Add red color	to one half and green to the other half. Knead until the consistency of pie dough. Form into 1/2-inch balls; roll in sugar. Press into candy molds and remove immediately. Makes about 2 dozen mints.
Mix all ingredients and pour into a baked pie shell. Bake 45 minutes at 375°.
Mix mayonnaise, milk, cornstarch and eggs with hand mixer. Stir in ham, cheese and pepper with wooden spoon. Pour into pie shell and top with cooked broccoli. Bake 1 1/2 hours at 350°.
Dissolve grape Jell-O in boiling water. Add pineapple with juice and add blueberry pie filling. Pour into mold and chill until firm, then add the following topping.
Combine first 3 ingredients in a large roasting pan; set aside. Melt butter in a large saucepan; stir in brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, without stirring (temperature will register about 250°). Remove from heat; stir in soda and vanilla. Pour over popped corn and nuts; stir well. Bake at 225° for 1 hour, stirring every 15 minutes. Cool and break into pieces, if desired. Store in an airtight container.
Mix all together and pour into 2 unbaked pie shells. Bake for 1 hour at 350°.
Mix first 5 items together well. Form into ball; let chill and roll in finely chopped pecans.
Mix. Use 2 or 3 tablespoons to 1 cup hot water.
Brown hamburger and onion in oil. Add spinach, nutmeg, salt and pepper. When heated, add egg and cook until set. Just double for two.
Mix all ingredients except pecans. Chill in refrigerator overnight. Shape into ball at serving time. Roll ball in chopped pecans. Serve with cinnamon crisp graham crackers.
Mix package of German chocolate with hot water (melt). Mix Crisco, sugar, flour, egg, buttermilk and soda together. Add chocolate and water. Fold in egg whites and add vanilla. Pour into greased cake pans and bake at 350°.
Heat oven to 350°. Grease and flour two round pans (8 or 9 1/2-inches). Drain peaches; save sauce. Add water and peach sauce to measure 1 1/4 cups. Prepare cake mix as directed on box, except substitute sauce mix for water. Pour batter into pans. Bake and cool as directed. Mix yogurt and whipped topping; fold in peaches. Fill cake layers with half of peach mixture. Spoon remaining over top. Refrigerate 2 hours.
Place all ingredients in blender in order listed. Cover and blend on medium speed, stopping occasionally to scrape sides until almost smooth, about 2 minutes.
Grease 8-inch microwave-proof pan. In large bowl, combine oil, granulated sugar, eggs, corn syrup and vanilla. Combine flour, cocoa, baking powder and salt; add to egg mixture, beating until smooth.
Spread 1/4 cup taco sauce thinly over bottom of a 13 x 9 x 2-inch baking dish. Crumble beef into small pieces and cook until done. Drain. Put beef in bowl. Stir in seasoning mix and water. Heat until thickened. Add in refried beans. Spread about 1/2 cup meat mixture over each noodle. Sprinkle one end of each noodle with 1 tablespoon Cheddar cheese. Starting with cheese end, roll up noodles carefully so filling doesn't ooze out. Arrange, seam side down, in prepared dish. Top with remaining taco sauce.
Mix 1 stick melted margarine and graham cracker crumbs. Spread in 9 x 12-inch glass cake pan. Drain pineapple and spread. Mix eggs, 2 sticks margarine and powdered sugar with mixer for 15 minutes, then spread over pineapple, nuts and bananas. Spread Cool Whip; top with cherries. Keep refrigerated until ready to serve.
Mix all ingredients together in a small saucepan. Simmer gently for 5 minutes. Remove from heat and cool to room temperature. Serve with chicken, barbecued ribs or pork loin.
Mix well. Bake at 350° for 25 to 30 minutes. Add powdered sugar as garnish. Light and delicious.
Cream shortening and margarine together, blending well. Add sugar gradually; cream until light and fluffy. Add eggs, one at a time. Beat well after each addition. Sift flour and salt together; add alternately with buttermilk, mixing well. Add lemon and vanilla extract; blend. Bake at 325° for approximately 1 hour and 5 minutes.
Combine ingredients and beat on high speed of electric mixer until thickened, approximately 3 to 6 minutes. Frost cake immediately and refrigerate.
Combine graham cracker crumbs and butter. Press into bottom and sides of spring-form pan. Combine remaining ingredients. Mix well. Pour into crust. Bake at 350° for 1 hour. Turn off oven and keep in oven for an additional 30 minutes.
Combine first 3 ingredients in a mixing bowl; beat at medium speed until smooth. Add nuts; cover and chill. Serve with gingersnaps.
Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water. Add to buttermilk; mix well. Add to dry ingredients; mix to soft pliable dough. Roll out, cut, place on cookie sheet and put in freezer. When frozen, put in freezer bags, keeping frozen until ready to bake.
Heat oven to 450°. In square pan, 9 x 9 x 2-inches, melt butter in oven. Remove pan from oven. Measure flour and sugar into bowl. Add milk; stir just until dough forms, about 30 strokes.
Cook apples in crock-pot on high setting until soft, stirring occasionally. Add 3 to 4 cups sugar (depending on sweetness of apples), 2 teaspoons cinnamon and 1/2 teaspoon ground cloves. Cover; cook on high 8 to 10 hours. Remove cover during last half of cooking. Stir occasionally. Makes 11 1/2 pint jars.
Mix all together. Sugar will dissolve if mixed with hot tea. Chill. Very good.
Mix together and make into 1-inch balls. Put in refrigerator to chill. Melt one carton almond bar and dip balls in for coating.
Drain liquid from vegetable mix and water chestnuts. Mix well all ingredients together, except margarine and crackers. Pour into casserole dish. Bake at 350° for 30 minutes or until bubbly. Remove from oven. Cover top with cracker crumbs. Drizzle melted margarine over top. Bake 10 minutes more or until brown.
Cream together butter and sugar until smooth and creamy. Add eggs, one at a time. Add salt. Stir in chocolate syrup, flour and vanilla. Add nuts and stir to blend well. Pour into greased and lightly floured 8-inch square microwave-safe dish. Microwave on High power for 3 minutes. Let rest for 3 minutes. Microwave on High power for another 3 minutes and let rest 3 minutes. Microwave on High power for 2 minutes or until batter is set. Let rest in pan until almost cool. Cut into squares. Remove from pan.
Fry rice in fat until brown, then add water and boil until soft. Drain. Saute the onions in fat; mix with tomatoes and peppers and add to the rice. Add seasoning and place in a greased casserole.	Bake for 30 minutes at 350°.
Prepare pudding according to box instructions. Mix in cool whip to pudding mix. Melt frosting in microwave and set aside.
Mix all ingredients and bring to a boil. Combine cornstarch, cold water and red food coloring. Add to first mixture. Cook until thick, then partly cool. Fill the 2 crusts with whole fresh berries. Pour cooled filling over berries and chill.
Combine all the above ingredients. Form into 1-1/2 to 2-inch balls and place on baking sheet with a rim to catch any grease run-off.
Melt Parkay; add peanut butter and powdered sugar; mix well. Refrigerate and cool. Melt paraffin and chocolate chips in double boiler. Roll peanut butter mixture into balls the size of walnuts. Dip in chocolate, lay on waxed paper to cool. Or make miniature cups with miniature cupcake liners in miniature muffin pans. Add small amount of chocolate in bottom, then your peanut butter ball and cover with chocolate. Tastes like Reese's peanut butter cups.
Preheat oven to 400°. Line a 9-inch pie plate with pastry. Arrange apple slices in pie plate. Mix sugar and cinnamon together. Place over apples and dot with butter. Cover with Crumb Topping.
Cream margarine and sugars; add the eggs and beat until light and fluffy. Add mashed bananas. Combine flour and remaining ingredients and fold into creamed mixture. Mix well. Turn into greased and lightly floured loaf pan. I like a long 4 x 13 x 1 3/4-inch pan, but the regular 9 x 5 x 3-inch pan is okay. Bake at 375° for 45 minutes for long pan or 65 to 75 minutes for short pan.
Trim excess fat from chops. Coat a large skillet with cooking spray. Place over medium-high heat until hot. Add chops and cook 4 minutes on each side or until browned. Remove chops from skillet and drain well on paper towels. Sprinkle chops with pepper. Wipe skillet dry with a paper towel.
To artichoke hearts add Parmesan cheese and mayonnaise. Sprinkle on garlic powder to taste. Bake at 350° for 20 to 25 minutes until top browns. Serve with Ritz crackers.
Preheat oven to 350°. Boil sweet potatoes and mash to measure 3 cups. Add sugar, eggs and milk. Put in buttered 11 x 14-inch Pyrex dish. Cover with topping.
*Jell-O flavors suggested: cherry, orange, lemon, lime and blueberry.
Finely grind all nuts. Beat egg whites until stiff. Add all dry ingredients and beat well. Spoon onto cookie sheet and bake 15 minutes at 350°. Makes 6 dozen cookies.
Add sugar, salt, flour and vanilla or almond to eggs. Knead dough until spongy, about 5 minutes. Divide dough. Roll out paper thin using flour so it doesn't stick. Cut with pastry wheel into 5 x 1 1/4-inch strips. Cut a slit about 1 1/2-inches on strip and pull strip through slit. Deep fry to light tan color. Cool on paper toweling. Sprinkle with powdered sugar.
Cook noodles in salt water for 5 minutes; drain. Heat oil in skillet. Cook garlic and onions until soft; add beef and seasoning. Cook until crumbly; add tomato paste and water. Simmer 5 minutes; set aside. Blend cottage cheese and eggs in bowl. In a 9 x 13 x 2-inch pan, put in thin layer of meat sauce, half the noodles and all of the cottage cheese mixture and half of Mozzarella cheese. Repeat with remaining meat sauce, rest of noodles, rest of sauce and Mozzarella. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Let cool for 10 minutes before serving.
Bring all ingredients except oatmeal to a rolling boil; keep stirred. Then add oatmeal. Drop on waxed paper. Let set for a few minutes.
Combine first five ingredients. Combine mayo, curry powder, soy sauce and lemon juice. Toss with chicken and chill several hours. Spoon onto bed of lettuce in individual plates and sprinkle with pineapple and 1/2 of almonds. I add roasted almonds to salad when ready to serve so they will be crunchy.
Mix all ingredients together. Blend well. Simmer for about 5 to 6 minutes. Place chicken breast on the grill and baste often.
Wash and peel onions. Slice cucumbers and onions 1/4 inch thick. Cut pepper in slices. Dissolve salt in ice water; pour over all vegetables. Let stand 3 hours; drain. In large kettle, mix sugar, spices and vinegar. Add vegetables and heat to boiling. Put hot pickles into prepared jars and seal at once. Allow pickles to ripen 1 week before using.
Mix cream cheese and peppermint. Gradually add sugar. Knead until no longer sticky. Divide into 4 portions. Knead in food colors of your choice and other flavors if desired. Shape into 3/4-inch balls and roll in sugar. Flatten balls with a fork or put into special pans. Let dry at room temperature. Store loosely covered in the refrigerator. Makes 6 to 7 dozen.
In bowl, mix oats, cocoa, peanut butter and vanilla. In saucepan mix sugar, milk and margarine. Cook to boil. Pour over dry ingredients. Spoon onto waxed paper. Let cool- enjoy.