HumbleIntelligence/food-ner-1-Million huggingface dataset:
Carefully mix water and fresh lemon together. Carefully pour into ice cube tray. Freeze. Combine with Scotch and enjoy.
Brown beef with onions and drain. Add salt and pepper. Place in bottom of lightly greased 9-inch pie pan. Sprinkle with cheese. Mix Bisquick, milk and eggs until smooth. Pour over meat and cheese. Bake at 350° for 30 minutes. Cool 5 minutes. Top with tomato slices and serve.
Mix crushed pretzels and 3 tablespoons sugar. Place in bottom of 9 x 13-inch pan. Bake 8 minutes at 400°. Don't overbake! Cool.
Add spaghetti to boiling water and salt. Add slowly. Cover and cook until tender; drain. Mix other ingredients in blender. Add cheese and salt and pepper to taste. Serves 8.
Drain cooked squash thoroughly. While squash is draining, combine remaining ingredients in large bowl. Mash squash in colander with back of spoon. Transfer drained and mashed squash into bowl with other ingredients. Mix. Pour into greased casserole dish. Bake at 400° for 20 minutes or until set.
In bowl, add rice, soup and 2 cans of water, mushrooms; stir thoroughly. Add seasonings such as salt, pepper and chopped onions, if desired. Place pork chops in regular cake pan, pour mixture over top and cover with tin foil. Bake at 350° for 2 1/2 to 3 hours. Can substitute chicken breasts in place of pork chops.
Combine cucumbers, onions and salt. Cover with ice and let stand for 3 hours. Drain and rinse. Mix remaining ingredients. Bring to boil; add pickles and onions. Heat thoroughly. Do not boil! pack in hot pint jars and process in hot water bath for 15 minutes. Makes 6 pints.
Combine Ranch mix with dill weed and oil. Add garlic powder. Pour over crackers; stir to coat. Bake at 250° for 20 minutes. Stir after 10 minutes. Cool and store in an airtight container.
Drain all beans. Mix oil, sugar and vinegar; boil and cool. Pour over drained vegetables and let sit overnight in refrigerator.
Combine cinnamon and 2 tablespoons sugar and set aside. Cream butter, 1 1/4 cups sugar and eggs until creamy. Then blend in sour cream, flour, baking powder, baking soda and vanilla. Into a greased and floured pan, pour half of the batter and cover with half of the cinnamon/sugar mixture. Pour in remaining batter, then top with remaining cinnamon/sugar. Bake at 350° for 50 to 55 minutes.
Combine orange juice concentrate, butter and sugar in a small saucepan. Stir over low heat until butter melts and sugar dissolves (do not boil). Remove from heat. Cool slightly. (Can be made 2 days ahead). Keep refrigerated. Rewarm over low heat. Makes 1 1/2 cups.
Heat water and butter to 125° to 130°. Add rest of ingredients to make a stiff dough. Oil top and let rise 30 to 45 minutes. Punch down and knead for 4 to 6 minutes. Divide into 3 portions. Shape into loaves. Place in greased pans. Let rise to double. Bake at 350° until done.
Put pineapple in baking dish. Mix flour, sugar and cheese. Sprinkle over pineapple. Mix Ritz crackers and margarine and sprinkle over top. Bake at 325° for about 30 minutes or until hot and bubbly.
Brown beef and onion together and drain. Add rest of ingredients. Heat 15 minutes. Serve with tortilla chips, grated cheese and sour cream.
Preheat oven to 350°. In a 1 1/2-quart baking dish, melt butter in oven. Sprinkle in crumbs; stir well. Press on bottom of dish. (Or buy pre-made graham cracker pie crust.)
In Dutch oven, brown round stead with onions and garlic in margarine. Stir in water, salt, chili powder, mushrooms and picante sauce. Simmer, uncovered, over medium-low heat for 1 1/2 to 2 hours or until meat is tender. Serve over rice. Top with sour cream and cheese.
Crumble yeast into a small bowl. Add water and sugar; let stand in warm place until double. Place flour in large bowl. Add butter; blend with a pastry cutter. Make a well; add egg yolks, salt and yeast mixture. Mix dough until smooth and dough leaves the side of the bowl and hands clean. Divide dough into 4 pieces. Roll out as thin as possible (rectangular shape). Spread with filling (nuts and poppy seed, or any filling you wish). Roll and place on greased baking pan. Let stand in warm place for 1 hour. Bake at 350° for 30 to 45 minutes, or until brown. After removing from oven, cover with a damp towel. Keep covered for about 10 minutes; this makes a nice crust. Before placing Kolacky in oven, you can brush dough with egg white. Icing is optional.
Melt butter and chocolate bar; pour mixture over oatmeal and stir until oatmeal is moist. Roll mixture into balls and chill. Before serving, roll in sugar. Yields 18 balls.
Mix onion, celery, salt, poultry seasoning and cubed bread. Blend one can mushroom soup with 1 cup milk; mix gently with bread mixture. Cover and refrigerate several hours or overnight. Mix meat, mustard, salt, pepper and Worcestershire sauce. Add bread mixture; mix well.	Turn into 13 x 9 baking pan. Spread 1 can undiluted mushroom soup on top.
Heat oil on low in medium sized saucepan. Add garlic, salt, pepper and red pepper. Saute until garlic is lightly browned (1 to 3 minutes). Add cream and cook 20 minutes to thicken. Stir occasionally. At the same time, cut broccoli into 1 1/2-inch florets. Cook in water in a separate pot until tender. Drain and set aside. Add Parmesan to sauce mixture and stir to blend. Prepare ravioli according to package directions. Drain. Add broccoli to sauce and pour over ravioli. Serves 3 to 4.
Crush vanilla wafers with a rolling pin. Mix together with other ingredients and roll into small balls. Roll each ball in Angel Flake coconut. Makes approximately 6 dozen.
Cook potatoes in boiling water to cover 25 minutes or until tender. Drain and cool slightly. Peel potatoes and cut into 1/4-inch slices. Combine potatoes and onion in a large bowl; set aside. Dissolve bouillon granules in boiling water; stir in vinegar (I use red wine vinegar), oil (I use olive oil), salt and pepper. Pour over potato mixture and toss gently. Keep potato slices separated as you are tossing so that each slice will be coated with oil and vinegar mixture. Sprinkle top with crumbled bacon. Makes 8 servings. This is easy and delicious.
Place chicken, meat side down, in a shallow baking dish sprayed with Pam. Top with onion slices. Mix, heat and pour the remaining ingredients over the chicken. Bake at 400° for 1 hour, turning chicken after 30 minutes.
In 8 x 8-inch baking dish combine rice, orange juice, raisins and salt. Stir to mix. Arrange chops on rice, pressing down into rice. Drizzle honey over chops. Cook uncovered with wax paper 16 minutes. If desired spoon rice over chops during last 2 minutes.
Mix together all ingredients except wings. Add wings and marinate overnight. Bake at 350° for 1 hour.
Cook, rinse in cold water and drain macaroni. When macaroni has cooled, toss with all other ingredients. Add salt and pepper. Stir in 3/4 bottle of 16 oz. size Wishbone Italian dressing. Chill well. Add remaining bottle of dressing and stir before serving.
Peel and slice onions into thin rings. Saute onions in margarine. Simmer, covered, for 20 minutes or until limp and opaque. Pour half of the onions into casserole dish. Cover with grated Parmesan cheese and crushed crackers. Pour remaining onions for next layer and repeat the cheese and cracker layer. Bake, uncovered, at 350° until golden brown (about 30 minutes). Serves 6.
Beat eggs. Add sugar, vanilla and oil. Beat well. Add dry ingredients; beat well. Add pineapple, nuts and zucchini. Bake in two loaf pans at 350° for 1 hour.
Shred the cabbage real fine in bowl. Mince the garlic and add to all other ingredients in a screw-top jar and shake vigorously. Pour this dressing over the cabbage and toss. Serves 6.
Combine mayonnaise, sour cream, celery seed and salad dressing mix. Blend well. Refrigerate 24 hours. Serve with raw vegetables. Makes 2 cups.
Cut peeled eggs in half lengthwise. Slip out yolks and mash with fork. Mix in dry mustard, salt, pepper and mayo. Mix well. Fill whites with egg yolk mixture, heaping slightly. Arrange on serving platter and sprinkle with paprika. Cover and refrigerate no longer than 24 hours.
Sprinkle sugar over peaches and then pour water over sugar. Cook very slowly to avoid scorching, about 3 to 4 hours. Keep stirred so they won't scorch. Remove seed when done. You may let set overnight and then put in containers. You can freeze or put in pint jars and hot water bath for 15 minutes. These are delicious!
Mix all ingredients together. Pour into pie shells. Bake at 350° for 1 hour. Makes 2 pies.
Combine dry ingredients. Dip chicken in egg and water mixed together. Coat chicken in dry ingredients. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease and flour pan. Bake for 55 minutes to 1 hour.
Place in a bowl in order given. Do not mix until ingredients have been added. Then mix well and bake at 350° until done. Makes a 3 layer cake or a 9 x 13-inch loaf cake and 1 dozen cupcakes.
Cook broccoli and drain. Put in greased 13 x 9-inch baking dish. Place chicken on top. Sprinkle with garlic powder. Mix the soup, mayonnaise, lemon juice, curry and cayenne. Pour over chicken. Sprinkle cheese. Combine bread crumbs with melted butter and sprinkle on top. Bake at 350° for 30 minutes.
Cube bread. Layer in casserole alternating bread with crab and shrimp. Mix all remaining ingredients together and pour over bread and meat. Refrigerate overnight. Bake 1 hour at 300°.
Boil chicken in 5 to 6 quarts of water for 30 minutes. Remove chicken and add carrots, celery, bouillon and parsley flakes to water. Remove skin and bones from chicken and cut into chunks and return to mixture.
First Layer: Mix flour, sugar, melted margarine and press on bottom of 9 x 12-inch pan. Bake 15 minutes at 350° or until lightly brown; cool completely.
Mix first 3 ingredients and press in a 9 x 13-inch pan. Bake at 350° for 12 to 18 minutes. Put marshmallows on top of baked cake and put back in oven until marshmallows melt and start to puff up. Melt together peanut butter chips, butter, corn syrup and vanilla. Mix	until smooth. Add peanuts and Rice Krispies. Put on top of marshmallows. Let stand a few minutes and cut into bars.
Mix cinnamon and sugar together in a cup. Toast bread while toast is still hot; butter the toast. Now sprinkle cinnamon sugar mixture on hot, buttered toast. Makes 4 warm spicy slices.
Coat a large skillet with the oil. Heat on medium, add pork chops and brown. Peel, core and slice apples and toss with cinnamon, nutmeg and brown sugar. Turn pork chops. Add apples. Cover and cook 20 minutes.
Preheat oven to 400°. Cut bacon strips into 6 pieces each. Fry until crisp. In medium bowl, combine cheese, olives, mayonnaise, onion and eggs. Blend well. Stir in bacon. Place muffin halves on ungreased cookie sheet. Spoon cheese over each muffin. Bake, uncovered, for 12 to 18 minutes until cheese is melted and bubbly. Garnish with paprika or parsley. Makes 4 servings.
Rinse fish and pat dry. Drop into sack containing mixture of corn meal, a little sugar and some salt. Shake. Ease fish into deep fryer when oil is real hot; 3 to 4 minutes and it's done. Dip out with strainer and place on paper towels to dry. Contains 12 fat grams per person.
Cream the butter and sugars until light and fluffy. Add egg yolk and vanilla; beat well. Stir in flour and spread on cookie sheet. Bake at 350° for 15 to 20 minutes (light golden brown). Sprinkle chips on hot cookie; let set 1 minute. Then spread and frost. Sprinkle on nuts. Cut in squares while warm and let set up. Makes many.
Fry chicken using desired coating, do not overcook. Season with salt, pepper, parsley and garlic powder, drain remaining oil from pan. Add wine, broth, mushrooms and artichoke hearts. Sprinkle chicken with grated cheese and simmer, covered, for 10 to 15 minutes. Serve with noodles. Serves 4 to 6.
Mix flour, salt and pepper together. Pound both sides of meat. Cut meat into serving sizes. Beat eggs with milk. Heat oil in heavy skillet over medium-high heat. Dip floured steaks into eggs, then the cracker crumbs. Brown steak well on both sides. Reduce heat to medium; cover skillet and cook 15 to 20 minutes, turning occasionally, until steaks are tender. Serve with gravy.
Mix the first 6 ingredients. Mix the next 3 ingredients, pour over salad and mix. refrigerate about 2 hours or more. Serves 12.
Combine first 5 ingredients; stir well. Spoon into a 15 x 10 x 1-inch jellyroll pan coated with cooking spray; coat vegetables with cooking spray. Bake, uncovered, at 400° for 20 minutes, stirring after 10 minutes; set aside.
Dice onion, potatoes, carrots and broccoli stems into small pieces. Cook until almost tender; add tops of broccoli. Cook until tender. Drain and set aside. Melt butter; stir in flour, whisking constantly for a couple of minutes. Gradually add milk, stirring constantly. Drop in cubes of cheese, stirring until melted. Continue stirring until bubbly and thickened. Add vegetables; cover and simmer for 15 to 20 minutes.
Saute sausage, celery, onion and bell pepper. Drain. Boil 4 cups of water, rice and soup mix for 15 minutes. Do not drain. In casserole dish, mix all ingredients together. Bake at 350° for 1 hour. Sprinkle with paprika. Let cook for 5 minutes. Serves 4 to 6. It's ravishing!
Mix and press in an 11 x 7-inch pan. Cover with large melted Hershey bar. Cool in fridge. Cut in small squares.
Sift flour and soda; add oil and sugar. Mix well. Beat eggs. Add rest of ingredients. Beat until well mixed. Pour into loaf pan and bake at 350° for 25 minutes. Serve with cream cheese. Soften cheese and beat until smooth. Spread cheese on slices of cake.
Mix sugar, syrup and butter in mixing bowl, adding eggs, then pecans. Pour into an 8-inch unbaked pie shell. Bake at 375° for 40 to 45 minutes.
Brown ground beef and drain. Add green pepper and onion; saute. Add garlic powder and oregano. Add spaghetti sauce, mushrooms and 3 types of macaroni. Place in baking dish and top with Mozzarella cheese. Bake at 350° in a 9 x 13-inch dish until cheese is melted.
Following package instructions, thaw the bread dough and let rise. Preheat oven to 350°. Brown the sausage; drain. Roll bread dough out on a floured surface until approximately 1/4-inch thick. Spread sausage evenly over dough to within 1/2 inch of edge. Lay sliced cheese over sausage; roll dough over sausage and cheese mixture to fit a bread loaf pan. Place loaf in greased pan and bake for 20 minutes or until the bread is evenly browned on top. Let cool before slicing.
In large mixer bowl	with electric	mixer at medium speed, cream butter and sugar. Beat in eggs, one at a time, until light and fluffy. Add Crisco, vanilla and orange peel. Beat until well mixed.
Put zucchini and onions in pan and cover with water. Ice cubes may be added. Add salt. Let stand 2 or 3 hours, then drain.
Cream sugars and butter. Add eggs, mixing well. Add milk and mix well. Add flour, baking powder and salt; mix. Then add flavoring and nuts and mix again. Pour into greased and floured heavy Bundt cake pan and bake in preheated 300° oven 1 1/2 hours. Frost with Maple Frosting.
Cut orange first. When peeling oranges, hold over bowl so all juice will remain in bowl. Be sure to cut sections deep enough to remove all membrane from orange. Remove sections by cutting along the side of each, dividing membrane from outside to center. Peel bananas and slice over oranges. Dice the apple in very small pieces and add to mixture. Add cherries, coconut and salt. Toss lightly and garnish with additional coconut and a few chopped pecans. This is much better if made several hours ahead of time. Yields 8 servings.
Set oven to 425°. In bowl, combine 1/2 cup mayo, dry mustard and onion. Add chicken. Toss to cover chicken. In separate bowl, mix bread crumbs and sesame seed; roll chicken to coat. Place on cookie sheet. Bake 10 minutes.
Combine egg, sugar, flour, cooking oil and flavor in large mixing bowl. Mash bananas very fine. Combine with other ingredients. Mix in nuts. Mix well. Grease and flour a loaf pan well. Preheat oven at 350°. Bake for 1 hour.
Mix flour and sugar. Cream with butter. Add eggs, one at a time, beating after each. Add milk and flavoring; mix well. Pour into pie crust. Bake 30 minutes at 350° or until firm.
Tear cake into bite size pieces. Beat cream cheese and confectioners sugar until fluffy. Fold in Cool Whip. Add cake pieces. Stir gently to coat evenly. Spoon into a 13 x 9 x 2-inch pan. Top with pie filling. Chill until ready to serve.
Brown ground beef, garlic and onion. Drain. Add next 4 ingredients. Simmer, uncovered, 30 to 45 minutes (or cook in crock-pot on low for 2 hours). Combine cottage cheese, egg, salt, parsley flakes and Parmesan cheese. In 13 x 9-inch casserole, layer 3 noodles, 1/3 of meat sauce, 1/2 of cheese mixture and 1/3 of Mozzarella cheese. Repeat layers. Bake 45 minutes at 350°.
Pour small amount of cooking oil in skillet and sear meat. Add other ingredients and place in baking dish. Bake in oven at 350° for 30 or 35 minutes.
Mix well by hand. Form into balls. Bake on ungreased cooking sheet at 350° for 15 minutes.
When jello is partially set, fold in cottage cheese, walnuts, cherries and pineapple. Fold in cream (whipped). Chill until firm.
Brown beef and onion. Combine with other ingredients. Mix thoroughly. Spray 9 x 13-inch baking pan. Bake at 350° for 35 minutes.
Mix seasonings together and rub into steaks. Grill on a broiling rack approximately 3 inches from hot coals until done to your liking, 15 minutes for rare and 20 to 25 minutes for medium.
Mix all ingredients together. Bake at once. Do not let stand. Grease 3 (9 x 3-cm) loaf pans. Pour within 1/2-inch of top of pan, as they rise. Bake at 350° for one hour or until pick comes out clean.
Combine the 1 teaspoon sugar, water, and yeast in a small bowl. Stir to mix. Set aside until the mixture becomes bubbly. In a large mixing bowl, combine the remaining sugar, milk, egg, melted butter and salt. Mix well. Add 1 cup of the flour and the yeast mixture. Mix well. Gradually add the remaining flour until a moderately firm dough is formed. Turn the dough onto a lightly floured surface and knead the dough until it is no longer sticky. This sometimes takes about 4 to 5 minutes. Place in a large oiled bowl and turn the dough so that all surfaces are oiled. Cover with a clean towel and let rise in a warm place until doubled. This takes about an hour. To see if it has risen enough, push your finger into the dough and if it doesn't continue to rise, it is ready. Punch down the dough and pinch off portions about the size of a golf ball. Roll into balls (or shape as desired) and place on a greased baking sheet. Cover with towel and set in warm place until once again doubled. This will probably take about 45 minutes. Bake at 400 degrees for about 8 minutes or until rolls start to brown on top. Brush generously with melted butter and place a piece of aluminum foil loosely over the top of the rolls. Continue baking for another 2 to 4 minutes or until the rolls are fully cooked. Remove from oven and brush again with butter. Makes about 18 large rolls.
Put all of the ingredients in a bowl. Sprinkle in dry Jell-O while you are stirring. Pour into a mold and refrigerate.
Bake cake as directed. Cool and slice to make 4 layers. Mix whipped topping and pineapple. Add pudding. Put icing between layers and on top of cake.
Heat oven to 350°. Grease bottoms only of 2 loaf pans, 9 x 5 x 3-inches. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins (optional). Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Cool slightly. Loosen sides of loaves from pans; remove. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.
Beat eggs on low speed until foamy; add sugar and salt, blending well. Add evaporated milk, vanilla and cinnamon; blend.
Mix lime jello with boiling water; dissolve. Then add 1/2 c. cold water; let get syrupy. Add maraschino cherries; pour in mold and jell.
Spread the fruit in the bottom of 9 x 13-inch pan. Sprinkle the cake mix over the fruit. Drizzle the melted oleo over the top of the cake mix. Bake at 350° for 60 minutes.
Cube tomatoes, cucumber and green pepper into bowl. Mix sugar, water and vinegar until sugar melts; then pour over cubed vegetables. Let set 45 minutes in fridge and serve.
Cook pasta by instructions on the package. Place frozen vegetables in a large colander in the sink. Pour boiling water and pasta over the frozen vegetables into the colander. Once the water drains out, move contents to a large bowl. Add lo-cal dressing to taste. Cover and refrigerate.
Saute onion in margarine slightly. Mix all ingredients and place in Pyrex dish, 12 x 18-inch, sprayed with Pam. Cook for 25 minutes at 425°.
Mix all ingredients until well blended. Spoon into 9-inch pie plate. Bake at 350° for 15 minutes or until cheese is melted. Garnish with green onions. Serve with assorted vegetables or crackers.
Cook broccoli as directed on package. (Onion can also be cooked with broccoli, or just added with the other items.) Drain well. Put in crockpot with other ingredients. Cook on low for about 2 or 3 hours. (Can be baked in 350° oven for about 45 minutes.)
Cream Crisco and sugar well. Add other ingredients. Bake at 350° until done.
Mix together peanuts, sugar, white corn syrup and salt. Microwave on High 7 to 8 minutes. Stir after cooking 4 minutes. Add margarine and vanilla and cook another 1 to 2 minutes. Peanuts should be light tan. Stir in baking soda until light and foamy. Pour into greased baking sheet and spread to sides. When cool, break into small pieces.
Heat oven to 375°. Melt butter in a large skillet. Pound chicken breasts. Combine bread crumbs, cheese, basil, salt, oregano and garlic. Dip chicken in melted butter, then coat with crumb mixture. Reserve remaining butter. Place chicken in ungreased pan and bake 15 to 20 minutes. Add wine, parsley and green onion to reserved butter. When chicken is golden brown, pour wine sauce over chicken. Bake 5 minutes or until sauce is heated.
Stir all items together. Spoon drop into greased muffin tin (makes 12). Bake at 400° until brown. Half recipe for 6.
Mix flour, sugar, cocoa and salt together. Add eggs with a little of the milk; mix well. Add the rest of the milk, mixing well. Cook on top of the stove while stirring constantly. When thick take off the heat; add vanilla and butter. Place in pie crust (already baked). Beat egg whites adding a little sugar until egg whites peak. Place on top of the pie filling and put back in oven for a few minutes to brown the egg whites. Let cool.
Beat eggs well. Add oil, sugar and vanilla. Sift or mix dry ingredients together; add to mixture. Add zucchini and nuts. Bake at 325° in loaf pans for one hour.
Combine all ingredients. Let stand for 1/2 hour. Cook on high 300° for 5 minutes. Simmer on low until done.
Dissolve jello in boiling water. Let cool. Add pineapple, nuts, apples and cabbage. Then add ginger ale and stir well.
Cream butter and sugar. Add egg. Beat. Add alternately the milk, vanilla and flour. Pour batter into baking dish and arrange fruit on top of batter. Pour fruit juice over this. Bake at 350° until springs back and golden brown.
Preheat oven to 350°. In small bowl, combine flour, baking powder, baking soda, salt and cinnamon; set aside.
In medium mixing bowl, blend together catsup, chili sauce, sugar, mustard, salt, vinegar and Worcestershire sauce; set aside. In medium to large pan, lightly brown ground beef with chopped onions. Drain any liquid from beef and stir sauce mixture into beef; simmer for 30 minutes, stirring frequently.
Spread ice cream evenly into two 9-inch round cake pans lined with plastic wrap. Place in a freezer for at least 1 hour. Remove from pans and return to freezer.
Mix first four ingredients (the vegetables), in a large bowl or pan that can be placed in refrigerator. Sprinkle 1 cup of sugar on top of this and set aside. Do not stir. Heat the rest of ingredients to boiling. While still warm, pour over the cabbage mixture. Let set in refrigerator about 24 hours. Then stir and enjoy for up to 2 weeks. Keep in tightly covered container.