HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir listed items together to form stiff dough. Add 1 or 2 tablespoons more juice if needed.
Mix well and pour over wings. Refrigerate and marinate for 3 to 5 hours. Broil and add a little sauce at a time. Cook 15 to 20 minutes or until crisp.
Mix stuffing and melted oleo. Use about 2/3 of it to line the bottom of a casserole. Mix soup, sour cream, grated onion and carrots. Stir in remaining vegetables and place over stuffing layer. Sprinkle remaining stuffing mixture on top. Bake 50 to 60 minutes at 350°. Serves 12 to 15.
In large skillet quickly brown chops in oil; drain fat. Combine pineapple chunks and juice with ketchup. Add onion, salt and pepper and pour over chops. Cover. Simmer 10 minutes. Turn chops. Add green pepper cut into chunks. Cover; cook another 15 minutes. Thicken sauce with cornstarch and water.
Combine all ingredients except cheese. Pour into a greased 12 x 8 x 2-inch baking dish. Bake at 350° for 25 minutes. Top with cheese if desired.
Bring sugar and milk to a boil and boil 3 minutes. Turn off heat and add dash of salt, vanilla, marshmallow cream and peanut butter. Mix and press into a 13 x 9-inch pan. Cut when cool.
Mix well crushed vanilla wafers, sugar and nuts. Add orange juice and melted margarine. Mix well. Form into small balls and roll in coconut. Store in a cool place. Yields: 100.
Saute onion and garlic. Add tomato paste, stirring constantly. When mixed well, pour into very large pot and add crushed tomatoes, oregano, basil, parsley and bay leaves. Bring to a boil and then simmer for 2 hours and 45 minutes. Add sugar and Parmesan cheese. Continue to simmer for 15 minutes. Let cool and store extra sauce in freezer. Makes a lot!
Preheat oven to 375°. Press crescent rolls out on a jelly roll pan. Bake 10 to 15 minutes. Cool. Combine cream cheese, mayonnaise and dip mix. Spread over cooled rolls. Top with finely chopped vegetables, then top with grated cheese. Cut in squares and serve as an appetizer.
Brown onion and ground beef. Drain. Add Manwich to meat mixture. Mix up cornbread in bowl. Spread 1/2 in bottom of casserole dish. Pour meat mixture on top. Pour remaining batter on top. Bake until brown.
Combine all ingredients. Divide batter. Place in two 9 x 13-inch pans. Bake at 450°. Yields two 9 x 13-inch pans.
Put oil and flour in pot. Slowly brown flour, stirring constantly (flour should be very dark, but not burned). Add onions, celery, parsley and garlic, lightly saute. Add tomato paste, 5 cups water and other seasonings. Cook for 3 hours on very low temperature. Add raw shrimp. Cook 30 minutes before serving. Just before serving, add eggs. Serve over hot rice.
Mix all together; put in freezer. If you wish to put in fresh strawberries, put strawberries into blender; strain and add juice to the mixture.
Mix ingredients together and form into balls. Bake in 400° oven about 15 to 20 minutes.
Mix dressing according to directions. Add raisins and celery. Press in bottom of buttered 9 x 13-inch pan. Mix chicken, mushrooms and three soups and put on top of dressing. Crush crackers. Mix cheese and butter into crackers. Sprinkle cracker mixture over hot dish. Cover with foil. Bake in 325° oven for 45 minutes to 1 hour. Take off foil for last 15 minutes.
Brown ground beef; add salt, pepper and any other spices to taste. Drain. Blend together next 5 ingredients. Place beef in pie shell. Pour milk and mayonnaise mixture over meat. Top with grated cheese. Bake at 350° for 35 to 40 minutes.
Layer cheese and chiles. Heat remaining ingredients and pour over layers. Cover and let stand one hour. Bake 1 hour at 350°.
Combine all ingredients, mixing well. Spoon mixture into a lightly greased 2-quart casserole. Bake at 325° for 1 1/2 hours or until slightly firm. Yield: 6 to 8 servings.
Place 4 graham cracker halves on your work surface. Spread the first cracker with 1/4 of the softened ice cream. Top with 2 tablespoons of Marshmallow Fluff. Drizzle with 1 1/2 teaspoons of the chocolate syrup and place a cracker over the top. Freeze first S'more while you work on others. Repeat until finished. Serve soon or graham cracker will crumble.
Preheat oven to 350°. Beat eggs in a large bowl; add both kinds corn, cornbread mix, sour cream and butter. Mix well. Pour into a greased 9 x 13-inch pan and bake for 45 minutes.
Cream all ingredients; roll in chopped nuts or celery. Shape into a ball. Chill.
Mix yeast, water, sugar and salt in a bowl. Add flour; mix well. Put dough on wax paper; knead until smooth. Cut pieces and make into shapes, not too thick, not too thin. Put on cookie sheet. Brush with beaten egg; sprinkle them with coarse salt. Bake at 425° for 12 to 15 minutes, or until golden brown.
In large skillet, brown pork. Add water; cover and simmer until tender (1 hour). Drain pineapple, reserving syrup. Mix pineapple syrup, brown sugar, cornstarch, vinegar, soy sauce and salt. Cook over medium heat until thickens. Cook pineapple, bell pepper and onion in small amount of oil or butter until tender; add to pork mixture. Serve over hot rice. Makes 4 to 6 servings.
Melt butter. Add remaining ingredients in order. Pour into pie shell. Bake at 350° for 30 minutes.
Fill a one gallon glass jar with small to medium cucumbers which have been thoroughly washed. Add all the preceding ingredients and finish filling the jar with water. Put lid on and shake well, let stand in cool place till December, (standing longer will not affect quality). Open jar; drain and wash pickles. Cut into bite size chunks and put back into jar. Dissolve 7 cups of sugar in a quart of water and pour over cucumbers. If necessary, add more water to cover pickles; let stand for 2 weeks in the refrigerator.
Boil chicken, bone it and cube meat. Boil broth in saucepan, stir in flour to thicken, add cheese and let melt. Add noodles and chicken. Pour into casserole. Put buttered bread crumbs on top. Pour evaporated milk over top. Bake at 350° for 30- minutes. (May be made ahead and baked when ready.)
Cook peeled Irish potatoes in pan of water until just tender. While potatoes are cooking, chop onion, bell pepper, boiled eggs and sweet pickle in bowl. Drain potatoes and pour into onion mix. Add salad dressing and salt and pepper to taste.
Cut skinned potatoes into thin slices. Pour soup and milk over layered potatoes in a deep baking dish. Place dabs of butter and bake for 1 hour to 1 hour and 15 minutes. (Cover pan with foil.)
In a separate large pan, add chopped dates, orange slices, nuts, salt and flour. Melt margarine and cream in sugar; add eggs and 1 cup of buttermilk. Add soda to remaining 1/2 cup of buttermilk and add to mixture of oranges, dates, flour, nuts and salt. Mix well with hands. Bake in tube cake pan for 3 or 4 hours at 275°.
Boil chicken breasts until done; debone and shred. Cook spaghetti in remaining broth. Saute pepper and onion in butter. Mix spaghetti and soup with cheese. Add remaining ingredients; mix well. Bake in buttered casserole dish at 350° until bubbly.
Fill blender container to top-cup marking with vegetables. Add cold water just to cover vegetables. Cover container; follow manufacturer's instructions or run just long enough to chop vegetables, about 3 to 4 seconds. Pour mixture into strainer; drain thoroughly. Repeat with remaining vegetables.
Brown the meat; add onions and cook a few minutes. Add soup, sauerkraut and rice. Bake covered 1 hour at 300°, then 1 1/2 hours, uncovered. Serve with rye bread.
Mix squash, carrots, onion, sour cream and cheese. Add stuffing mix to butter. Grease dish with butter. Spread small amount of stuffing mixture on bottom of dish. Pour squash into dish and top with remaining stuffing mixture. Bake at 350° for 1 hour.
Cook potatoes in boiling water to cover for 30 minutes or until tender. Drain and let cool to touch. Peel and cut into 1/4-inch strips. Set aside. Combine 1/4 cup butter and next 5 ingredients in a large bowl. Gently stir in potatoes and cheese.
Boil chicken and then shred. Add chicken and 1/2 of each of the ingredients and roll into tortillas.
Bring cranberries, sugar and water to a rolling boil. Add jello; stir until dissolved. (To make sweeter, you may substitute strawberry jello instead of cherry.) When mixture is cool, add celery, nuts and apples. Mix well and pour into a 9 x 12 baking pan. Let set. Serve by cutting into squares. Enjoy!
In a nonstick pot, put enough oil to coat bottom of pot. Dredge meat in flour with salt and pepper. Heat oil and add meat. Cook until brown. Add any leftover flour to pot. Stir in onion, celery, bell pepper and garlic. Cover and lower heat to simmer. Cook 1/2 hour. Add water, carrots, potatoes, salt and pepper. Cook slowly 1 hour. Adjust seasoning. Serve over cooked rice.
Brown and crumble sausage (hot or mild; we prefer the hot); drain and cool. Set aside. Beat eggs and milk together with beater a couple of minutes. Add salt and mustard and beat again. Trim crust off white bread and break into small pieces. Add bread to egg mixture and stir until softened. Stir in cheese, mushrooms and sausage. Pour into a greased (with butter) 9 x 13-inch glass baking dish. Cover with plastic wrap and refrigerate overnight. Bake at 350° uncovered for 40 to 45 minutes. Let stand a few minutes before cutting. Great luncheon dish as well!
Heat oven to 400°. Line 12 medium muffin tins with paper baking cups or spray bottoms with nonstick cooking spray. Combine dry ingredients and raisins. Add combined remaining ingredients mixed just until moistened. Fill muffin cups almost full; lightly sprinkle with additional wheat germ, if desired. Bake 20 to 22 minutes or until golden brown. Makes 12 low-fat muffins.
Combine and bake 15 minutes at 425°, then 45 minutes at 350°.
Slice French bread in thin slices. Set aside. Saute scallops, lemon zest and garlic in butter, then add dill. Let cool. Add Swiss cheese and mayo. Place on slices of French bread. Bake in a preheated 350° oven for 15 to 25 minutes until puffed and golden brown.
Cream softened oleo and cheese. Blend in flour and chili powder. Work it with hands and shape into small balls; press on ungreased baking sheet. Bake at 350° for 8 to 10 minutes, until lightly browned. Makes 4 dozen.
Combine all ingredients and put half of the mixture in the bottom of a 9 x	13-inch pan. Place chicken pieces on rice. Add balance of rice mixture. Parmesan cheese and/or Mozzarella cheese may	be added. Bake 2 1/2 hours at 250°, uncovered. May be baked 1 hour at 375°. (I prefer the slower cooking.)
Cream butter and add sugar gradually; cream until fluffy. Add vanilla and flour with soda mixed in; add oatmeal. Chill 30 minutes and then roll dough in log shape. Then roll log in chocolate decors or shots. Cut into 1/4-inch slices. Bake on foil covered cookie sheet at 325° for 15 to 20 minutes. Makes 4 dozen.
Mix the fruit and nuts together and drain. Mix Cool Whip, Eagle Brand milk and lemon juice together. Stir fruit into milk mixture and pour in pie shells. Refrigerate overnight or 4 to 6 hours. Makes 2 large pies.
Process sugar, water, sherbet, bananas, pineapple juice, orange juice, Hawaiian punch and lemon juice about 1/3 at a time in blender. Pour into 1 large or several small freezer containers. Freeze until firm. Let large container stand at room temperature for 1 hour or smaller containers for 30 minutes or until slushy; do not thaw completely. Pour into punch bowl. Add lemon-lime soda to slush mixture just before serving. Garnish with fresh fruit of choice.
Break taco shells or Doritos in bottom of a 13 x 9-inch greased pan. Brown beef and onion in skillet. Add taco mix as directed. Add beans and simmer. Pour over chips. Top with grated cheese. Put in a 325° oven just until cheese is melted. Serve with layered salad.
Put in greased casserole. Top with Pepperidge Farm dressing and bake 20 minutes at 325° or until brown on top. Good with Ritz crackers.
In saucepan, stir together all ingredients. Stirring frequently, bring to a boil; reduce heat and boil gently 15 minutes to thicken. Brush on meat, turning frequently during last 20 minutes of cooking. Makes 2 cups.
Mix together in a large bowl the hash browns, soup, sour cream, 3/4 of the melted margarine, cheese, onion, salt and pepper. Pour into a 9 x 11-inch glass Pyrex dish. Mix the remaining margarine with the corn flakes and top the hash brown mixture. Bake 45 minutes to 1 hour at 350°.
Slice unpeeled orange into eighths. Remove seeds. Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar to desired sweetness. Store in refrigerator or freezer. Makes about 2 1/2 cups.
Cream shortening. Add sugar gradually. Add well beaten egg and applesauce (Use a little of the flour to dredge fruit and nuts). Sift remaining flour mixture alternately with the water to the creamed mixture. Add flour, raisins and nuts.
Cook manicotti according to package directions. Mix next 10 ingredients together. Stuff into cooked manicotti. Place into a 13 x 9-inch baking pan into which 1/2 of the sauce has been poured. Pour remaining sauce over the manicotti. Bake at 350° for 40 to 45 minutes. Let stand for 5 to 10 minutes. Sprinkle with Parmesan cheese. Can be made ahead, freezes well before or after baking.
Sift together flour, cream of tartar, baking soda & salt. Set aside.
Mix margarine, 3 cups flour, vanilla, water, sugar, eggs and lemon extract to make batter. Dredge fruit, nuts, raisins and coconut in 1 cup flour. Add to batter mix. Put into Bundt pan. Put pan of water in oven on shelf under cake. Cook 1 hour at 325°, then remove water from oven. Continue to cook cake until knife comes out clean.
Melt butter. Stir in flour and slowly add chicken broth. Cook and stir until thick. Stir in milk, sherry, salt and pepper. Gradually add cheese. Stir in cooked chicken cubes and peas. Serve over rice. Makes 2 1/4 cups gravy.
In a saucepan, combine equal portions of mustard and jelly. Heat slowly on low heat until jelly melts and sauce becomes smooth and well blended. Remove strings from franks and place in sauce. Heat 5 to 7 minutes.
Let the cream cheese soften. Mix the soften cheese together with the pineapple, onions, and ham. Form into a ball. Roll in the nuts to coat the cheese ball. Place on an attractive serving dish, place in the refrigerator until it is well chilled and serve with party crackers.
Drain salmon; reserve 1/4 cup liquid. Break meat apart. Add flour and slightly beaten egg. Add salt and pepper to taste. Add baking powder to liquid; beat until foamy. Pour into salmon mixture. Drop by teaspoon in deep fryer half full of oil. Remove from oil as soon as brown. These are very crisp and light.
Preheat oven to 350°. In a large bowl, beat margarine and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in jam and preserves. Stir together all dry ingredients. Add alternately with buttermilk to jam mixture. Bake for 40 minutes in 3 well-greased cake pans or Bundt pan. Cool for 5 minutes and remove from pan.
Mix together and freeze and keep frozen. Use ice cream scoop and fill glass 3/4 full. Add 7-Up and stir. Add cherry. This will keep frozen for a long time.
Put tomato soup in 2 quart saucepan and bring to a boil. Lower heat and add gelatine and stir for 4 minutes. Add cream cheese and stir until smooth. Take off heat. Fold in mayonnaise, celery, onion and shrimp. Put into a 4 cup mold and chill overnight.
Cook beef, onion and garlic in a large saucepan coated with cooking spray over medium-high heat until browned, stirring frequently to crumble the beef. Drain the beef mixture in a colander.
Mix sugar, flour, eggs and butter. Add pecans, chocolate chips and vanilla. Pour into an unbaked pie shell. Bake at 350° for 35 minutes. Makes one pie.
Combine eggs, sugar, salt and flour. Beat until creamy. Add corn syrup, butter and extract. Stir in pecans. Pour in pastry shell. Bake at 350° for 50 minutes.
In a large bowl, combine crumbs, marshmallows, nuts and sugar. In a saucepan, melt chocolate chips and milk over low heat, stirring often until blended smooth. Remove from heat. Add extract, if desired. Set aside 1/2 cup. Pour remaining chocolate mix over crumb mix; mix until well blended. Pour batter onto greased 8-inch square baking pan. Press down evenly. Frost with reserved chocolate mixture. Chill for an hour.
Sift flour and other dry ingredients. Combine egg, milk and oil. Mix together and fry on pancake griddle.
Cover chicken with water, salt and pepper and cook until done. Take chicken out of broth to cool. Chop potatoes, onion and celery. Add to the chicken broth along with the corn. Add crushed pepper flakes. Cook until done. Pick chicken off bones and add to soup. This can be used as is or thicken with rice, noodles or rivels. If you use any of these, cook again until done.
Mix ingredients well. Chill overnight, or until you can roll into ball. Roll in crushed nuts or parsley.
Boil cranberries in cold water until mushy. Put through sieve. Add sugar and cook on low heat until sugar dissolves. Add orange juice and rind. Put in freezer until hard. Remove and beat until frothy. Refreeze. Serve with a turkey dinner. A holiday tradition.
Mix pulp, eggs and milk. Sift dry ingredients together and add to pulp mixture. Pour into greased pan to depth of 2-inches. Bake 1 hour at 300°.
Place chocolate morsels, milk and butter in top of a double boiler; bring to a boil. Reduce heat to low; cook until chocolate and butter melts, stirring constantly. Remove from heat, and stir in pecans and marshmallows. Spread mixture into a waxed paper lined 13 x 9 x 2-inch baking pan. Chill at least 2 hours. Cut into 1 1/2 inch squares, store in refrigerator. Yields 4 dozen.
Chop green peppers and onions. Cut zucchini lengthwise into 1/4's; cut each 1/4 crosswise into 1/2-inch slices.
Mix cream cheese, powdered sugar and milk. Spread on top of cool pie crust. Slice half of the strawberries on top of the cream cheese mixture. Cook the other half of the strawberries, cornstarch and lemon juice until it thickens. When cool, spread on top.
In bowl, beat potatoes with the sugar. Sift the flour, baking powder and salt. Combine with potato mixture. Stir in the raisins, then add milk and spices. Beat well. Pour into a greased loaf tin. Bake in a 325° oven for 1 hour. Allow to cool.
Preheat the oven to 350°. Butter and flour a 9 x 4 1/2-inch loaf pan.
Grease a 2-quart casserole. Arrange diced potatoes in bottom and sprinkle with 1/4 teaspoon crumbled oregano, 1/4 teaspoon salt and some freshly ground pepper. Crumble ground chuck over potatoes in an even layer. Sprinkle with 1/4 teaspoon more oregano, 1/4 teaspoon salt and some more pepper.
Cream butter and sugar. Add remaining ingredients. Roll into balls the size of quarters. Bake at 350° for 15 to 20 minutes until lightly browned. Cool. Roll in confectioners sugar. Yields 36 cookies.
Slice, peel and cut centers out of cucumbers. Soak overnight in lime water. Drain and soak overnight in ice water; leave in icebox the next day for 4 hours. Next, mix sugar, vinegar, alum, salt, red hots, food coloring and cinnamon sticks; bring to boil. Reduce heat and boil gently for 30 minutes. Can in jars.
Mix 1/2 of margarine and cream cheese with hot spinach. Add egg; mix well. Pour into 9 x 9-inch dish. Mix rest of margarine (melted) with bread crumbs. Sprinkle on top. Bake at 325° for 25 minutes.
Simmer sauce and grape jelly while meatballs are baking. Use crock-pot.
Mix first 8 ingredients and marinate chicken breasts overnight. Roll chicken breasts in bread crumbs and bake for 1 hour and 20 minutes in foil covered pan at 325°. Open foil for last few minutes of baking time.
Mix dry ingredients together. Blend in remaining ingredients, adding more milk if mixture is too thick. Sprinkle additional cornmeal on bottom of hot greased iron skillet. Bake in preheated 450° oven 20 minutes or until brown.
Combine the first 4 ingredients. Add the water and eggs and mix until well blended. Spread in a 15 x 10-inch pan. Sprinkle with chopped nuts combined with sugar. Bake at 350° for 25 to 30 minutes. Cool before cutting in squares.
Place drained pineapple in casserole dish. Mix sugar and flour and sprinkle on top of pineapple. Add grated cheese followed by crushed crackers. Pour melted margarine on top. Bake at 350° for 30 to 40 minutes, uncovered. Serve warm.
In measuring cup, break in eggs plus enough milk to make 1 cup. In mixing bowl, cream shortening with sugar. Beat eggs with milk slightly and add to shortening and sugar. Sift flour and salt together. Add baking powder. Add to creamed mixture and mix until all is well mixed at a low speed. Then add 3/4 cup milk, some lemon rind or vanilla. Mix for 2 minutes at medium speed. Bake 1 hour at 350°.
Combine squash, onion and water in saucepan. Bring to a boil, reduce heat and simmer 5 to 10 minutes or until squash is tender. Drain and mash. Combine squash, cheese, pecans, green peppers, mayonnaise, egg, salt, sugar and pepper, stirring well. Spoon into greased 2-quart casserole. Combine cracker crumbs and butter, stirring well. Sprinkle over casserole. Bake at 350° for 40 minutes.
Place dry cake mix in a bowl. Put eggs in measuring cup and add enough water to make 2/3 cup. Add to brown sugar and beat until well blended. Spread in greased 9 x 13-inch pan. Sprinkle chips and marshmallows on top. Bake at 350° for 30 to 40 minutes.
Combine all ingredients, except walnuts, in greased casserole. Sprinkle nuts around outside edges. Cover and refrigerate overnight. Remove from refrigerator to warm. Bake, uncovered, 40 minutes at 350°.
Preheat oven to 350°. Mix cracker crumbs and 4 tablespoons butter; press into 8-inch pie plate. Melt 2 tablespoons butter. Saute onions until tender. Beat other ingredients, except cheese, together. Pour onions over cracker crust. Pour other mixture over onions. Sprinkle with grated cheese and dot with paprika or parsley flakes. Bake 35 minutes.
Mix dry ingredients together. Add sugar, mayonnaise and vanilla. Mix cocoa and water together. Put into a 13 x 9-inch pan. Bake for 30 minutes at 350°.
Combine rice and chicken broth in a saucepan; bring to a boil. Cover, reduce heat and simmer 50 minutes or until rice is tender and moisture is absorbed. Combine chicken and remaining ingredients in a large bowl; stir in rice. Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350° for 30 minutes or until bubbly. Yield: 5 servings.
Mix the tomato paste with an equal amount of water. Add herbs, salt and sugar; simmer on low heat to a boil. Cut the eggplant in one-inch slices, lengthwise. Pour oil in casserole and alternate layers of eggplant slices with cheese, finishing with the cheese. Pour the tomato sauce over it and bake in preheated oven at 375° for 35 to 40 minutes.
Mix all ingredients together and roll out dough on well floured towel to about 1/4-inch deep. Cut with doughnut cutter or in strips, if desired. Fry in deep fryer until golden brown. Makes about 7 dozen.
Wash, cut up and partially cook broccoli. Drain. Add garlic cheese, almonds, margarine, onion, soup, mushrooms, parsley, oregano, salt and pepper.
In skillet over medium heat in hot margarine, cook onion until tender. Stir in soup, milk and pepper. Heat to boiling. Add potatoes. Reduce heat to low. Cover and simmer 5 minutes or until hot and bubbling, stirring occasionally. Garnish with sage, if desired. Cooking time is about 10 minutes.
Mix in order given and fry in deep fat. It is extremely important that you mix the ingredients in the order given or the results will not be as good.
Cook beef until brown. Drain and add remaining ingredients. Bake for 1 hour, uncovered.
Mix first 3 ingredients. Let set until completely dissolved, stirring occasionally. Add to Bisquick. Stir vigorously 2 minutes. Pour onto a floured sheet of wax or plastic wrap. Knead until smooth. Cover with mixing bowl and let rest 10 to 15 minutes. Press down and cut out biscuits with a 2-inch biscuit cutter. Place in a greased baking dish and let rise for at least 30 minutes. If using a glass baking dish, bake for 18 minutes at 425°. Yields 15 biscuits. Brush with butter after baked.