HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Lightly oil an 11 x 7-inch baking dish. Combine pepper, salt, allspice, ginger, nutmeg and cloves. Set aside. Remove wings tip section and discard or save for soup. Cut remaining pieces of wing apart at the joint. Place wing pieces in a single layer in oiled baking dish. Sprinkle with spice mixture. Bake for 15 minutes. Turn each piece over and sprinkle with remaining spice mixture. Bake for 35 to 40 minutes. Serve hot or cold. Makes 96 hors d'oeuvres.
Brown and drain meat, onion and bell pepper. Add tomatoes and cheese. Serve with favorite chips or vegetables.
Mix all dry ingredients, then add egg, buttermilk and water. Drop by spoonfuls into hot oil.
Cook broccoli until tender and drain. Combine soup and margarine in saucepan on low heat for 10 minutes. Put layer of broccoli in baking dish. Top with 1/2 soup mixture, 1/2 cheese, then another layer of broccoli and the remaining soup and cheese. Bake at 325° for 20 minutes. Add onion rings and brown slightly.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Combine cake mix, eggs and water in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in pecans. Pour into pan. Combine granulated sugar, brown sugar and cocoa in small bowl. Sprinkle over batter. Pour boiling water over all. Do not stir. Bake at 350° for 45 minutes. Serve warm with whipped topping.
Cook and drain linguini. Prepare other ingredients in a large bowl. Mix all together except Italian dressing. Add linguini to mixture. Pour over Italian dressing and mix well. Refrigerate for 2 hours. Serves 12 or more. Serve and enjoy.
Preheat oven to 350°. Spray 1 loaf pan with Baker's Joy. In mixing bowl, combine flour, nuts, sugars, baking powder, cinnamon and salt. Mix until well blended. Stir in remaining ingredients just until moistened. Pour in pan. Bake 50 to 60 minutes.
Cream the cream cheese, vinegar, pineapple and nuts in one bowl. In another bowl, dissolve Jell-O and marshmallows in boiling water. Place both bowls in refrigerator until set. Mix the two together in a shallow bowl and return to the refrigerator until ready to serve.
Cream softened butter and sugar together until light and fluffy. Add beaten egg yolks. Sift flour, soda and spices together. Rinse raisins and drain. Combine with chopped nuts in a separate bowl. Add approximately 1/8 cup of flour and spice mixture to nuts and raisins. Mix well.
Mix the cake mix according to box and bake. Mix the Eagle Brand milk and the cream of coconut. Punch holes in the cake and pour Eagle Brand mixture over cake while it is still hot. Use all of the mixture. Let it cool.
Place bread cubes in a greased 9 x 13-inch pan. Sprinkle cheese over bread. Beat eggs with milk, add salt and mustard; pour over bread and cheese. Add peppers, mushrooms and onions, if desired. Cover and refrigerate at least 6 hours or overnight. Bake at 350° for 45 minutes. Let stand 5 minutes before cutting.
Brown ground chuck with sliced onions. Add can tomatoes, tomato paste, potatoes, carrots and celery. Add water and bring to boil, then simmer 1 to 2 hours (until vegetables are tender).
Preheat oven to 375°. Brown ground beef and drain. Stir in next five ingredients, heat until bubbly. Pour into 2-quart casserole dish. Cut biscuits in halves to form around the side of the casserole dish. Place cut side down. Sprinkle the grated cheese in the middle. Bake 25 to 30 minutes at 375°, or until biscuits are done. Serves 4 to 6 people.
Brown meat and onions in shortening, add seasoning and tomatoes. Cover and simmer for 15 minutes. Add kidney beans and corn. Pour mixture into a 1 1/2 quart baking dish. Top with cornmeal batter. Bake at 450 degrees for 20 minutes. Makes 4 servings.
Stew and bone chicken; reserve 2 cups of broth. Cut chicken into pieces and place in bottom of baking dish. Pour drained mixed vegetables over chicken. Melt oleo; pour over chicken and vegetables. Sift together dry ingredients (flour, salt, pepper and baking powder). Add milk; mix well. Pour over chicken and vegetables. Heat soup and broth to boiling point. Pour over ingredients in baking dish. Bake at 350° for 45 minutes.
Mix sugar, flour, baking soda and walnuts in a bowl. Make a well and add 2 eggs (beaten), 1 can pineapple (including juice) and vanilla (1 teaspoon). Mix with a spoon just to blend. Pour into greased and floured 9 x 13-inch pan. Bake in a preheated 350° oven for 40 minutes. Let cool.
Pour warm margarine over chocolate chips and stir until melted. Blend all remaining ingredients. Stir into chocolate mixture. Pour into unbaked pie shell and bake at 350° for 35 to 45 minutes or until firm.
Preheat oven to 325°. In a large bowl, beat eggs until frothy. Add sugar, salt, oil, vanilla, lemon juice and rind. Beat until well blended. Sift flour, soda and spice together. Add gradually to egg mixture until well blended. Stir in apples and pecans. Grease and flour angel food cake pan. Bake 1 1/2 hours at 325°.
Place apples in a 1 quart casserole. Mix lemon juice and water and sprinkle over apples, coating each piece so they will not turn brown. Mix cinnamon and sugar and sprinkle over apples. Make topping.
Wrap each chestnut with bacon and secure with toothpick. Brown in 400° oven 20 to 30 minutes or until bacon is crisp. Remove from grease and place in another pan. Bring remaining ingredients to boil. Dip chestnuts and return to hot oven until bubbly.
Place chicken in flat rectangular baking dish, top with cheese. Mix soup and milk and pour over cheese. Top with stuffing mix. Melt butter (oleo) and pour in over stuffing. Bake at 350°, uncovered, for 1 hour.
Dissolve jello in 1 cup warm water. Squeeze lemons and bring to boil in enough water to cover. Mix and add sugar. Add ginger ale just before serving.
Boil egg for 9 minutes. Break bread apart and put into glass. Add butter. While eggs are still hot, break open and put into glass. Salt and pepper to taste.
Sprinkle roast with salt; place on a large double sheet of heavy foil. Pour barbecue sauce over meat. Place onions and carrots on top of roast and potatoes around edges. Wrap securely, using double folds. Place on grill, meat side down; roast over hot coals for 1 1/4 hours. Replenish coals if necessary. Turn package over and cook 45 minutes or until meat is tender and vegetables are cooked through. Makes 6 servings.
Cream butter and oil. Add eggs, vanilla and sour milk. Sift dry ingredients together and add to liquids. Stir in the zucchini. Spoon into a floured 13 x 9 inch pan. Sprinkle with chocolate chips. Bake at 325° for 40 to 45 minutes. Test with a toothpick.
Mix together all the ingredients except the ice cream. Line an ice cube tray or loaf pan with waxed paper. (An 8 x 8-inch square pan can be used if recipe is doubled.) Press half of the mixture into the tray. Add the ice cream. Cover with remaining crumb mixture. Store in the freezing unit of refrigerator until serving time. Makes 8 servings.
Brown ground meat and drain. Stir in tomato sauce and mixed vegetables. Place in casserole dish. Spread onion rings over top of meat mixture. Mix potatoes according to package directions. Spread evenly over top. Bake at 350° until bubbly.
Spread lettuce evenly in 4-quart dish. Add celery, water chestnuts, onion and chicken in layers. Pat peas dry and arrange on top layer.
Brown ground beef, bacon, onion and garlic. Drain. Mix and combine with remaining ingredients and bake, covered, at 350° for 45 minutes or use a slow cooker set on high for 3 to 4 hours.
Mix all ingredients in a large mixing bowl. Bake in a greased and floured pan at 350° until done.
Beat eggs, bananas, vanilla, spices and honey together. Stir together the flour, baking powder, soda and salt. Add flour mixture to banana mixture; beat until smooth. Fold in raisins and apples. Spoon into a nonstick pan sprayed with cooking spray. Bake at 375° for 40 to 45 minutes.
Mix melted butter and sugar until creamy, then add rest of ingredients. Bake at 350° until done.
Cook the first 4 ingredients in heavy kettle until onions are slightly brown. Stir in the flour; cook 1 minute. Add the beef broth, beef consomme, pepper and water. Reduce heat; simmer for 30 minutes. Add the Port wine and Burgundy, then ladle over slices of toasted French bread and pass the Parmesan cheese. Makes 3 quarts.
Split each package of rolls into 2 layers. Do not separate into rolls. Place ham and cheese between layers in foil trays. Combine remaining ingredients; mix well. Pour over bread. Let stand, uncovered, until margarine sets. Bake, covered with foil, at 350° for 15 minutes. May be chilled for 24 hours or frozen before baking.
Combine in blender the first six ingredients and blend until smooth and creamy. Fold in the remaining ingredients. Refrigerate.
In large skillet, brown chicken in butter on both sides. Add orange juice, honey, onion, pepper and season with salt to taste. Cover and simmer for 20 minutes or until tender. Remove chicken from pan and arrange over rice on platter. Keep warm. Stir wine into flour and blend well. Add to pan drippings and cook, stirring, until thickened. Add orange peel and sections and heat through. Spoon over chicken. Garnish with orange slices. Yields 6 servings.
Steam cabbage until tender. Drain. Saute onion in butter until clear. Add drained cabbage and saute about 5 minutes more. Add salt and pepper.
Gently stir in 1 cup blueberries. Fill muffin cups half full. Bake 20 minutes at 400°.
Preheat oven to 350°. Brown sausage in skillet. Add onion and apple and saute. Drain well. Mix sausage mixture with remaining ingredients in a medium bowl. Pour into greased and floured casserole. Bake 45 minutes.
Beat together pumpkin, eggs, sugar, milk, cinnamon and nutmeg. Pour into a 9 x 13-inch pan, ungreased. Sprinkle with yellow cake mix over pumpkin mixture and sprinkle with chopped nuts. Bake at 350° for an hour or longer. Test with toothpick when it comes out clean. Serves 15.
In 2-quart saucepan over medium heat, melt butter; stir in flour until smooth. Cook 2 minutes or until lightly browned, stirring constantly. Gradually stir milk and water into saucepan until smooth; stir in soup mix. Heat to boiling, stirring constantly. Reduce heat to low; simmer, uncovered, 8 minutes, stirring occasionally. Makes 2 cups.
Preheat oven to 350°. Combine dry ingredients; add eggs, milk, oil and vanilla. Beat on medium for 2 minutes. Stir in boiling water. Bake for 35 to 45 minutes in greased pan.
Mix all together except cornflake crumbs and margarine. Place in casserole. Combine cornflake crumbs and margarine and place on top. Bake, uncovered, 45 minutes at 350°.
Clean shrimp, wash, cook and cut up. Mix all ingredients together, put in refrigerator until time to be served and place on lettuce. Top with an olive.
Cut biscuits into quarters. Coat with mixture of sugar and cinnamon. Place into greased tube pan, sprinkling pecans between layers.
Cook pineapple, flour and sugar until thick. Add chopped apples. Stir and sprinkle top with nuts. Then top with Cool Whip.
Mix flour, butter, 2 tablespoons powdered sugar and nuts together. Press into a 9 x 13-inch pan. Bake at 350° until lightly browned. Cool 15 minutes.
Mix all together. Place in a 1 1/2-quart casserole. Bake 1 hour at 350°.
Mix together cake mix and pudding. In large bowl, beat eggs good. Add corn oil and water to eggs. Stir in dry ingredients. Beat 4 minutes. Pour into 13 x 9-inch pan (grease and flour pan). Bake for 35 to 40 minutes at 350°. When done and while hot, punch holes in cake and glaze.
Combine sugar and water in saucepan. Bring to a boil. Simmer for 5 minutes. Let stand to cool. Mix bananas and lemon juice in bowl. Combine syrup and banana mixture into punch bowl. Add concentrated orange juice and pineapple juice. Mix well. Add sherbet at serving time. Yields 30 servings.
Heat oven to 350°. Beat brown sugar, peanut butter and margarine until fluffy. Blend in water, egg and vanilla and add combined oats, flour and baking soda. Mix well. Cover and chill for 1 hour. Shape into 1-inch balls. Place on ungreased cookie sheet. Using bottom of glass dipped in sugar, press into 1/4-inch thick circles. Bake for 5 to 8 minutes or until edges are golden brown. Melt chocolate pieces as package directs; stir in vegetable shortening, mixing until smooth. Top each cookie with 1/2 teaspoon melted chocolate. Chill until set. Store tightly. Cover. Makes about 6 dozen.
Mix ingredients, except noodles and sauce. No boil lasagne noodles may be used. Follow directions on box for baking in a 9 x 13-inch dish.
Bring to boil the white vinegar, salad oil and sugar. Add celery seed. While liquid is still hot, pour over the cabbage mixture. Cover and refrigerate overnight. Toss next morning. Will keep in refrigerator until used up.
Mix all ingredients well. The dough will be very rich. Roll out dough to fit bottom of a cookie sheet with sides. Roll dough about two times as thick as pie dough. Sprinkle on nut mixture to cover first layer of dough. Roll out another piece of dough and cover nut mixture. Spread filling of your choice on second layer of dough. Cover with lattice topping. Sprinkle some of the nut mixture on top, Bake at 350 for 25-30 minutes or until nicely browned to a golden color. Cool and cut into squares.
Combine ingredients and pour over chicken. Bake at 325 degrees for 1 hour and 15 minutes.
Mix the flour, Crisco, sugar and salt with fork. Beat the vinegar, egg and water in separate dish. Combine all of the ingredients and mix until moist. With hands, mold dough into 4 balls. Chill at least 15 minutes before using. This dough can be frozen or keeps very well in refrigerator in tight container.
Cook onions in margarine until soft, do not brown. Add soups and water. Cook for 15 to 20 minutes. Use 3/4-inch slice of French bread, dried in oven, for each serving. Place bread in soup bowl. Fill with soup. Place slice of Provolone, Natural or Swiss cheese on top. Broil 3 to 4 minutes or until cheese melts. Yields 6 servings.
Brown hamburger and onion. Drain and add remaining ingredients. Put into greased casserole. Bake at 350° for 30 minutes.
Mix all ingredients thoroughly, adding 7-Up last. Chill and serve. This can be mixed in advance and made into slush. Makes approximately 20 servings.
Cream sugar and butter. Add flour and eggs; beat well. Add buttermilk and lemon juice. Pour into a 9-inch unbaked pie shell. Bake at 350° for 45 to 50 minutes.
Use a 1-quart casserole dish. Drain artichokes and smash with back of fork into casserole dish. Add all other ingredients, except bread crumbs. Mix well. Top with bread crumbs and bake at 350° for about 25 minutes or until top is golden brown. Serve with plain or garlic bagel chips.
Heat oven to 400°. Mix sugars, shortening, peanut butter and egg. Stir in flour. Chill dough. Mold dough around each chocolate square. Place 2 inches apart on ungreased baking sheet. Bake about 10 minutes or until light golden brown. Makes about 2 dozen cookies.
Trim and discard visible fat from chicken. In a large nonstick skillet, over medium-high heat, heat 1 1/2 teaspoons oil. Sprinkle chicken breasts lightly with salt and pepper. Brown about 2 minutes pre side. Remove from pan and reserve. Add remaining oil to skillet and cook onions until softened, about 4 minutes. Add pears, cranberries, cinnamon and ginger. Stir to combine well. Place chicken on top of fruit and onions. Cover and simmer 10 to 12 minutes until cooked through. Serve with brown, wild rice.
Combine flour, brown sugar, nuts and melted oleo. Stir and spread on cookie sheet. Bake 20 minutes at 350°. Stir several times. Sprinkle 2/3 crumbs in a 13 x 9-inch cake pan. Save the rest for topping. Combine and beat 20 minutes the strawberries, sugar, lemon juice, salt and egg whites. Fold in Cool Whip. Sprinkle with remaining crumbs. Freeze. Serve frozen. Keep frozen.
Mix all together in a large jar. Use 1 or 2 teaspoons to a cup of hot water.
Take rump roast. Rub with pepper and oregano. Put in open pan for 1 hour. Refrigerate overnight. Next day, slice thin and add onion soup, beer and bourbon. Cover and bake at 325° for 4 hours. Serve on hard rolls.
Cream together with electric mixer, shortening, sugar and eggs until fluffy. Add dry ingredients and mix well. Roll into balls the size of small walnuts. Roll balls in 2 tablespoons sugar and 1 teaspoon cinnamon, mixed. Bake 8 to 9 minutes at 350° on ungreased cookie sheet. Remove to cool on cooling rack.
Dissolve Jell-O, sugar and salt in boiling water. Add frozen strawberries and stir until thawed. Chill until thick. Prepare Dream Whip as directed, and fold into thickened Jell-O mixture. Break cake into small pieces in bottom of 2 (8 1/2 x 12-inch) Pyrex. Pour Jell-O mixture over cake. Refrigerate until set.
Slowly add 4 cups sugar to milk, blending well. Mix in salt and extracts. Sprinkle remaining sugar on a board and knead fondant until smooth and creamy, working in sugar. Wrap in foil and keep in refrigerator for 24 hours. Stuff the dates and top with walnut or pecan halves. Makes 7 to 8 dozen dates.
Mix gelatin, Sweet 'N Low and pineapple juice in pan. Heat just to boil. Stir in ice milk and extract. Pour into 8-inch square pan. Chill. Cut into squares to serve.
Mix together all ingredients. Chill for at least 2 hours. Serve with fresh vegetables, such as carrots, cauliflower and celery.
Preheat oven to 350°. Mix all ingredients except walnuts. Spoon into 2-quart casserole. Sprinkle with walnuts, if desired. Bake for 40 minutes or until thoroughly heated. Serves 6.
Mix first 6 ingredients together. Melt margarine and mix with bread crumbs. Cover bottom of casserole dish with 1/2 of bread crumbs. Pour mixed ingredients over them and then cover the top with remaining crumbs. Bake at 350° for 35 minutes.
Place sugar and flour in a bowl and mix well. Bring margarine, butter, cocoa and water to a rapid boil. Remove from heat and pour over sugar and flour. Mix well. Add vanilla, soda, buttermilk and eggs. Beat well with an electric mixer. Pour in a greased 9 x 13-inch pan. Bake at 350° for 25 minutes.
Combine butter and sugar; cream until light and fluffy. Add eggs and sour cream, mixing well. Combine next 5 ingredients. Add to batter and mix well. Pour batter into greased and floured 13 x 9 x 2-inch baking pan. Combine brown sugar, nuts and cinnamon; mix well. Sprinkle evenly over batter. Cover and chill overnight. Uncover and bake at 350° for 35 to 40 minutes, or until cake tests done. Makes 15 servings.
Bake in 350° oven for 1 hour (30 minutes covered and 30 minutes uncovered).
Preheat oven to 350°. In a saucepan, mix water, tomato paste, onion, garlic, bell pepper, mushrooms and oregano. Cook about 30 minutes over low heat, stirring occasionally. Peel eggplant; slice lengthwise. Brown and drain ground meat.
1. Mix crumbled bacon and croutons. Set aside in soup kettle. 2. Saute onions and garlic in butter. 3. Add chicken broth, potatoes, parsley, salt, and pepper. Simmer 20-30 minutes until tender. Remove from heat. 4. Process or blend until smooth. Add cheddar, warm gently. Serve with bacon crouton mix.
Thoroughly cream together shortening and sugar. Add egg and mix well; stir in molasses. Sift together dry ingredients and combine with molasses mixture. Chill thoroughly. Roll dough into balls 1-inch in diameter; roll in sugar. Place 2 inches apart on greased cookie sheet. Bake at 350° for 18 to 20 minutes. Store in covered container with a slice of bread to keep softened (a slice of apple will also work). Leave bread slice out if hard cookies are desired.
Cook squash until tender; drain and chop. Mix all ingredients, except butter and dressing. Pour into greased dish. Melt butter and stir in dressing. Place on top of mixture. Bake 35 to 40 minutes at 350°.
Combine macaroni, cheese, ham and broccoli. Place in greased 2-quart casserole.
Cook sugar, cornstarch and water until thick and clear. Remove from heat and stir in Jell-O and strawberries; let cool. Mix together Cool Whip, cream cheese and sugar. Add milk if too thick.
Cream butter and sugar together. Add eggs and mix well. Add flour and mix thoroughly. Put dough in refrigerator for a couple of hours (cover bowl with Reynolds Wrap). Roll dough thin. Brush with beaten egg. Decorate with colored sugar or sprinkles. Bake at 375° for 8 to 10 minutes or until set.
Beat shortening at medium speed with electric mixer until soft and creamy; gradually add brown sugar, beating well. Add egg and molasses, mixing well. Combine flour and next 5 ingredients; add to shortening mixture, mixing well. Cover; chill 2 hours.
In a small bowl, combine all ingredients and chill. Serve as dip for fresh vegetables such as broccoli, cauliflower, cherry tomatoes, mushrooms, carrots, green pepper and squash.
Mix limeade and soda together. Add juice from cherries. Squeeze in juice from lime. Mix well. Garnish with cherries.
Saute onion, garlic, butter and ground beef. Add cream of mushroom soup, tomato paste and green chillies and cook. Place 1/2 package of tortilla chips in a greased baking dish. Pour meat mixture over chips. Top with remaining tortilla chips. Sprinkle top with 3 cups grated cheese. Bake for 20 minutes. Serve with sour cream.
Line dish with ladyfingers. Mix jello in separate dish. Pour over ladyfingers. Place peaches on top. Let set. Make instant pudding, pour over jello and let set. Layer with Cool Whip.
Mix all together. Put in a casserole. Bake, covered, for 1 1/2 hours at 350°.
Combine ingredients. Use to marinate beef, pork or chicken before grilling or broiling. Can also be used for marinating stir-fry meats. Marinate 8 hours or overnight for best results.
Separate crescent rolls and spread on round pizza pan to make a circle. Mix remaining ingredients and spoon onto each crescent strip. Roll crescent up and form a ring. Bake at 375° for 20 to 25 minutes or until brown.
Brown ground beef, sausage and onion. Drain. Mix all together in crock-pot and let simmer.
Cook Rice-A-Roni as directed. Add chicken, mushrooms, soy sauce and sour cream. Blend well. Serves 6 to 8 people.
Mix all ingredients together. Grease 3 loaf pans. Evenly divide mixture and place in loaf pans. Bake at 350° for 1 hour.
Saute first 4 ingredients in oil until almost tender. Add tomato sauce, water, parsley, basil, oregano, garlic powder, salt and pepper. Add zucchini and cook this together until the zucchini is done.
Preheat oven to 375°. Mix first four ingredients; set aside. Press biscuits flat to approximately 5-inch diameter circles. On each of the five flattened biscuits put dollop of ham mixture. Place another flattened biscuit over the mound and seal the edges. Repeat for the rest of the remaining biscuits. Brush with egg and bake until golden, 15 to 20 minutes.
Drain vegetables, reserving liquid. In large saucepan, saute onion in a tablespoon of butter until translucent. Add bouillon, water, soy and Worcestershire sauces and turkey. Combine cornstarch	with 1/4 cup water until mixed well. Add to turkey mixture. Stir until thickened. Add vegetables. Heat until warmed through. Serve over cooked rice.
Combine all ingredients. Pour over fish or meat, cover and chill for at least 3 hours, turning at least twice.
Spread bean dip in shallow, 2-quart pan or dish. Arrange avocado over bean dip. Sprinkle with lemon juice and garlic salt in a small bowl. Combine sour cream and taco mix; spread over avocado. Top with a layer of tomatoes and black olives. Sprinkle with cheese and onions. Serve with unsalted chips. Yields 6 cups.
Melt first 2 ingredients together slowly in double boiler. Mix in salted cocktail peanuts and chow mein noodles. Shape to desired size and cool. Freezes very well.
Cut up food cake in small squares. Mix sour cream, milk, powdered sugar, and cool whip. Combine strawberries and glaze together. Layer cake first, then add a layer of sour cream mix, then layer of strawberry and glaze mix. Repeat. Letting top layer be strawberry and glaze mix, in a trifle bowl.
Cook ground beef or chicken. Set aside. Mix together tomatoes, sauce and Mexicorn. Spread on bottom of a 9 x 13-inch pan 6 corn tortillas. Put on layer of beef or chicken, then layer of tomatoes and corn, then layer of cheese. Layer 6 tortillas, etc., until all layers are on. Last layer on top is cheese. Bake 25 to 30 minutes or until cheese is brown at 350°.