HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ingredients and shape into 3 - 4 logs. Bake at 350° for 20 mins. Slice and bake again on both sides 10 mins or more until golden brown.
Mix together all ingredients, except pecans. Pour into 9-inch unbaked pie shell. Sprinkle with nuts. Bake at 325° for 45 to 55 minutes. Cool before cutting.
Heat sugar and vinegar together until sugar is dissolved. Pour over other ingredients. Stir well. Will keep in refrigerator for weeks.
Cut meat into 2-inch cubes. Peel and halve carrots. Quarter celery stalks. Cut onion in eighths. Combine all ingredients in large Dutch oven with tight cover. Cook in 300° oven for 4 hours. Do not uncover while cooking. Pan may be covered with foil under the cover to insure tightness. Serves 6 generously.
1st Layer: Dissolve jello in 1 c. boiling water. Add 1/2 c. cold water. Add apple and refrigerate.
Let punch set for a few minutes with the sherbet in it so it will get slightly creamy.
Place thawed thicken in large container with top. Mix all ingredients together in mixing bowl and pour over top of chicken, saving some for basting for safety reasons. Let chicken marinate 24 hours and then cook and baste. Umm! Umm!
Place peaches in pie shell. Beat eggs. Blend in sugar, flour and salt. Stir in cream and vanilla; blend well. Pour over peaches. Bake at 375° for 40 to 50 minutes or until center shakes slightly when moves. Serve warm or for a firmer pie, chill before serving. Refrigerate any leftovers.
Mix all ingredients together and simmer for 2 nights, then add sliced beef. Serves 6.
Mix and stir tomato paste, tomato puree, olives and juice. Add chicken and enough water to cover chicken. Cook on top of stove for 1 hour. Serve it with dumplings.
Pop the popcorn and place in large heavy paper bag. Place remaining ingredients in 4-cup Pyrex measuring cup. Bring to boil on High in microwave (takes about 2 minutes). Boil for 2 minutes on High, watch so it doesn't boil over. Add 1/2 teaspoon baking soda and stir until foaming. Pour over popcorn and shake well. Cook another 1 1/2 minutes and shake bag. Cook 30 seconds and shake well. Cook another 30 seconds. Cool in bag. When cool, break it up. Store in covered container.
Pour a little tomato sauce into bottom of pan. Spread evenly. Add rest of tomato sauce to meat. Add oats, cheese, egg, onion, salt and pepper. Mix well and shape into ball.
Drain artichokes. Cut in bite size pieces. Drain olives. Drain peppers and cut in strips. Cut cheese in squares. Cut salami in strips. If too long, cut in half. Mix all ingredients in a bowl. Season with oil, vinegar, salt, pepper and garlic salt. (Don't use too much oil and vinegar.)
Combine sour cream and guacamole until well blended. Spread cream cheese mixture onto serving platter; top with chips. Combine Velveeta, milk and onions in saucepan; stir over low heat until cheese is melted. Cover chips with cheese spread mixture; top with tomatoes and olives.
Mix all dry ingredients with pecans. Mix thoroughly, but do not beat. Spoon into well-greased 10-inch tube pan. Bake at 350° for 1 hour and 20 to 25 minutes. Let stand 10 to 15 minutes before removing from pan. Let cool completely before frosting.
Put Carnation milk into large bowl. Put into freezer until almost frozen. Congeal jello, juice of one lemon, 1 1/2 cups hot water and 3/4 cup sugar. Whip milk until fluffy; add jello mix. Crush Nabisco wafers, putting half on bottom of 13 x 9-inch glass casserole. Add jello mixture. Top with remaining wafers. Refrigerate several hours before serving. Can be cut into serving sizes.
Combine all ingredients in baking dish. Top with 1 roll Ritz crackers, finely crumbled and mixed with 2/3 cup melted butter. Bake for 25 minutes in a moderate oven.
Combine pudding mix, sour cream, milk and 2 cups whipped topping in bowl. Beat until blended. Spoon 1/2 the filling into crust. Arrange berries in filling and press down. Top with remaining filling. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and additional strawberries, if desired.
Note: With the fat content	of today's poultry, you probably won't need the butter except in the crusts.
Cook chicken in water until easily removed from bones. Debone and chop meat. You will need at least 2 cups of poultry. Pour water and all remaining ingredients into large Dutch oven or pan. Bring to boil, then simmer until all vegetables are cooked.
Chop eggs, onions, celery and pepper quite fine. Mix all together with dressing and let stand in refrigerator overnight or for several hours.
Combine in saucepan and bring to a boil the first 6 ingredients. Cool. Combine all other ingredients and pour cooled vinegar over all. Chill overnight. Makes sizable amount.
Set cream cheese out to get soft. Slice ham into little strips. Slice onions into small circles.
Combine mango, red pepper and onion strips in a large bowl; set aside. Cut poblano chili pepper into quarters; remove seeds and membranes. Cut into thin strips; add to mango mixture. Add green onions and remaining ingredients, tossing to coat. Cover and chill. Yields 5 cups. Serves 6.
Cook broccoli and drain. Arrange in a greased 11 1/2 x 7 1/2 baking pan. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter. Sprinkle over all. Bake at 350° for 30 minutes. Serves 6.
Slice carrots. Simmer in small amount of water and salt for about 20 to 25 minutes or until tender. Drain. Melt butter. Stir in brown sugar over low heat until sugar is dissolved. Add carrots. Cook for 10 minutes, turning and stirring often. Serve hot.
Combine cocoa and sugar in saucepan. Stir in milk. Bring to boil, stirring constantly. Remove from heat; add margarine and vanilla. Stir until margarine melts. Serve warm over ice cream. Makes 1 1/2 cups.
Cream the sugars and shortening together. Add the flour, soda, salt mixture, unbeaten eggs and vanilla alternately to the creamed ingredients. Add nuts. Form into loaves. Shape cookies anyway you want (round, square, oblong). Let set in refrigerator overnight. Slice and bake at 325° to 350° about 12 minutes until brown.
Beat cream cheese until soft. Crush bouillon cubes in water and add gradually to cheese, mixing well until well blended. Stir in remaining ingredients. Serve with assorted crisp chips and raw vegetable sticks. If dip is not to be served immediately, refrigerate. Makes 1 1/3 cups.
Cook 1 1/2 hours. Add 1 cup corn starch, mixed with cold water. Cook another 1/2 hour. Can in hot jars.
Mix together. Heat 2 packages flour tortillas (steam to flex). Spread thin layer of mixture on tortillas. Roll up and refrigerate 1 hour. Slice and serve with picante sauce.
Mix all ingredients together and put into unbaked pie shell. Cut remaining pastry into strips and place crisscrossed across top of pie. Bake at 350° for 30 to 40 minutes.
Mix all together and shape into walnut size balls. Bake at 350° for 20 minutes.
Blend the first 3 ingredients together well. Add olives and chives. Stir together well. Chill slightly (about 1 hour). Form into a ball. Chill again (about 2 hours). Roll ball in 1/2 cup chopped walnuts until all are pressed in. Keep refrigerated until ready to serve. Serve with assorted crackers and/or chips. You can make smaller balls if you wish and want more nuts.
Bring vinegar, cooking oil, sugar, dry mustard, celery seed and salt to a boil. Arrange in bean pot: layer of cabbage and layer of onion. Repeat until all used. Top with sugar.
Melt butter or margarine in 8-inch square pan. Mix Bisquick, egg and creamed corn together. Pour in hot pan. Do not stir in butter. Bake 25 minutes at 350°. Cool slightly; cut and serve.
Mix together. Make roll. Slice and bake on greased cookie sheet. Bake 12 minutes at 350°.
Preheat oven to 350°. Grease and flour 10-inch bundt pan.
Cream sugar and shortening. Mix in eggs thoroughly. Combine bananas and buttermilk. Blend dry ingredients and add alternately with banana mixture to creamed mixture. Stir in bran, apricots and nuts. Bake about 60 minutes in loaf pans.
Cream butter and sugar. Add eggs. Add dry ingredients, alternating with buttermilk. Add vanilla and mix well. Bake at 350° for 55 to 60 minutes.
Combine pudding mix and cocoa in a medium bowl. Blend well. Add milk. Beat with rotary beater or at lowest speed of electric mixer for 1 minute. Fold in thawed topping. Spoon into baked and cooled crust. Freeze at least 4 hours.
Preheat oven to 350°. Brown ground beef with onion, garlic, salt and pepper. Drain. Combine eggs and cottage cheese. Set aside. In baking dish, pour some of the Ragu sauce on bottom, then layer spaghetti, ground beef and cheese mixture. Repeat layers. Top with sauce. Bake for 30 minutes.
Combine soups, milk and broth or water. Heat thoroughly. Combine stuffing mix and melted butter. Spread half of stuffing in a greased 9 X 13 pan. Layer chicken over this and pour soup mixture over. Top with the remaining stuffing. Bake uncovered about 35 minutes at 350°.
Instead of scouring and scrubbing the rings and burner drip pans of your range, place them in a large plastic bag. Add 1 cup ammonia, full strength; close and secure tightly. Let them set for an hour or more. Wash with warm water. Dried grease will rinse off.
Mix together and pour in a 4-quart ice cream freezer. Freeze according to your ice cream maker directions.
Mix together. Roll out thin. Spread with peanut butter. Roll in long rolls and slice.
Combine apples and sugar; let stand. Beat eggs; add oil and vanilla. Mix flour, baking soda, baking powder, cinnamon and salt. Put egg mixture in apples and sugar. Add flour mixture and nuts. Bake at 350° for 45 minutes in a greased and floured 9 x 13-inch baking dish.
Preheat oven to 350 degrees. Prepare cake mix as per instructions. Pour 1/2 the batter into a greased 9 x 13 inch baking pan. Bake for 15 minutes. Melt caramels with milk in sauce pan over low heat. Stir constantly. Pour over cake
Heat oil, garlic, salt, pepper and ginger. Saute steak in mixture until brown. Add tomatoes and green peppers. Simmer 15 minutes until green peppers are tender. Combine cornstarch, soy sauce and sugar. Add to meat mixture stirring until thick. This makes the gravy. If too thick, add 1/4 cup water. Serve over rice.
Melt 1 stick butter; add milk and syrup. Bring to a boil; simmer for 5 minutes. Set aside until well cooled. Melt 1/4 cup butter and add cookies. Press into bottom of 9 x 13-inch pan. Freeze for 1 hour. Soften the ice cream; spread over the cookie mixture. Freeze for 1 hour. Pour the syrup mixture over ice cream. Freeze for 1 hour. Spread Cool Whip over syrup. Sprinkle nuts on top. Freeze 24 hours before serving.
One hundred extra calories a day: 1 tablespoon butter or 1 (2-inch) biscuit or 1 scoop ice cream, can add up to 10 extra pounds in one year.
Hard-boil eggs; cut in half. Remove yolks and set shells aside. Smash yolks with fork; add remaining ingredients and mix until smooth and creamy. Fill shells with yolk mixture. Sprinkle with paprika, if desired.
Mix steak with flour. Salt and pepper to taste. Brown in oil. In a roasting pan mix soup, onion soup mix and the milk. Add steak. Bake at 350° for 1 1/2 to 2 hours. Cook and drain the noodles. Mix in the sour cream. Pour the beef mixture over the top and serve.
Heat vinegar and honey in a small saucepan over low heat, stirring until honey dissolves. Pour into bowl and cool. Whisk in mayonnaise, mustard, onion and parsley. Gradually whisk in oil. Pour into a jar and refrigerate. Can be prepared 3 days ahead. Bring to room temperature and shake well before using. Serve over raw spinach. Yields 1 1/2 cups.
Combine ground beef, onion, mustard, egg and bread crumbs; mix and add Worcestershire sauce, salt and pepper to taste. Knead together until well mixed. Form into loaf and put in oven pan. Top with ketchup as to taste. Bake at 350° to 375° for 45 minutes to 1 hour.
Combine all ingredients and pour into 3 qt. baking dish. Cover and bake at 375 degrees for 60 minutes.
Mix and pour over potatoes. Bake, covered, for 45 minutes. Uncover and bake 15 to 20 minutes at 350°.
Scramble hamburger and mix with the potatoes. Stir in soup and mix well. Put mix in a 9 x 13-inch baking dish. Top with shredded Colby cheese (or any cheese). Bake at 350° for 40 minutes.
Combine and mix well: cake mix, margarine, water, oil and 1/2 can of Eagle Brand. Pour 1/2 the batter into a greased and floured 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Melt and mix together the caramels and remaining 1/2 can of Eagle Brand milk. Spread over the baked layer. Sprinkle generously with chopped pecans. Cover with remaining cake batter. Bake for 25 to 35 minutes longer. Frost.
Combine the 2 cups graham cracker crumbs and the stick of melted margarine and spread into 13 x 9 x 2-inch pan. Beat the 2 sticks softened margarine, confectioners sugar and eggs no less than 15 minutes. Spread over crust. Cover with bananas, strawberries and pineapple. Spread Cool Whip over fruit and sprinkle nuts on top. Refrigerate overnight. Cut into squares to serve.
Grease and flour a 13 x 9-inch pan. Put pecans in bottom. Mix cake by directions on box. Pour batter over pecans. Cream the butter and cream cheese; mix well. Add powdered sugar and mix thoroughly. Pour mixture over uncooked cake. Bake at 350° for 45 minutes or until done.
Arrange tomatoes in a bowl. Combine remaining ingredients in a jar, cover tightly and shake well. Pour over tomato slices. Cover and refrigerate several hours or quick chill in freezer.
Mix all ingredients, except 1/2 can of soup and cheese. Bake at 350° for 1 hour and 15 minutes. Remove from oven. Pour remainder of soup over loaf. Top with cheese. Bake until cheese melts.
Saute onions in butter in large pan. Stir in flour until smooth. Gradually stir in cheese and milk. Stir over medium heat until soup simmers and thickens slightly. Add the cheese and stir until melted. Season to taste with salt and pepper. Sprinkle servings with paprika. Enjoy!
Combine pudding mix, sour cream and milk in mixing bowl and whisk for 1 minute. Spoon half into pie shell. Top with berries. Cover with remaining pudding. Frost with Cool Whip. Refrigerate 3 hours before serving.
In 2-quart saucepan, combine sugar with cream and stir well over low heat until sugars are dissolved. Cover and bring to a boil. Boil 1 minute or until all sugar crystals on sides of pan have melted. Remove cover and cook until a ball (little harder than a soft ball) forms when dropped in water. Remove from heat and add vanilla and nuts. Stir until mixture begins to cover nuts. Turn on waxed paper (sprayed with Pam) and separate nuts. "Store in airtight container."
In a saucepan, sprinkle gelatin over water. Add 1/3 cup sugar, salt and egg yolks. Stir. Heat and stir until thick. Do not boil. Remove from heat and add cognac and creme de cacao. Chill until the mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff; add remaining sugar and fold into mixture. Fold in 1 cup whipped cream. Turn into crust; chill. Garnish with remaining whipped cream and chocolate curls.
Dissolve yeast in warm, not hot, water using spoon. Add remaining ingredients as listed. Grease muffin pans; fill about half full with batter. Bake at 425° for about 20 minutes. Batter can be kept in refrigerator for a couple of days.
Mix all ingredients well. Pour into baking pan. Bake at 350° for 30 minutes or until wooden toothpick inserted comes out clean. Frost with Red Velvet Cake Icing.
Soak beans overnight. Combine all other ingredients and cook until beans are tender, approximately 2 to 3 hours.
Spread chilies out in a 9 x 13-inch greased dish. Mix other ingredients together and pour over chilies. Bake 45 minutes at 375°.
Combine limeade and milk. Add sour cream; stir until well blended. Fold in Dream Whip or Cool Whip. Add food coloring. Spoon into crust. Chill until set, about 3 hours. Garnish with chocolate chips, if desired.
Drain beans and potatoes. Cook beans and potatoes, covered, on low heat, until oleo melts. Stir beans and potatoes. Cover with oleo. Add sour cream just before serving. Top with one can of fried onion rings.
Brown the breakfast sausage and drain off grease in colander. Cube the bread and place in a 9 x 13-inch Pyrex dish. Sprinkle sausage over bread.
Beat eggs; add sugar and vanilla and beat again. Sift dry ingredients together; add egg mixture. Stir in apples and walnuts. Pour into greased 9-inch pie plate. Bake at 350° for about 30 minutes. Top with ice cream and whipped cream.
Combine the ingredients and mix well. Bake in a covered casserole dish for 1 hour at 350°. Uncover and bake 15 to 20 minutes longer.
In a greased baking dish, place asparagus. Cover with canned soup and crushed crackers. Pour milk over top. Top with cheese and sliced eggs.
Pour boiling water over coffee and sugar. Stir, chill before adding vodka and vanilla. Pour into gallon jug. Shake well before using.
In a large skillet or wok, heat peanut oil over medium-high heat. Add snow peas, green onions and red pepper; stir and fry for 2 minutes. Add shrimp; continue cooking for 2 more minutes. Add mushrooms; stir-fry until tender and liquid evaporates. Add soy sauce, vinegar and sesame oil; heat thoroughly, stirring constantly. Serve over hot cooked white rice.
In a large cast iron skillet, add 1-inch of oil. Heat over medium-high heat until hot (drop of water placed in oil sizzles; oil should not smoke). Dip breasts in egg and season to taste with salt and pepper. Roll in flour. Add dove breasts to skillet a few at a time and fry to a golden brown on all sides over medium-high heat. Don't overcrowd the skillet.
Preheat oven to 350°. Prepare pastry for two crust pie as directed on package. Stir in sugar. Roll into rectangle, 12 x 10-inch. Spread with softened margarine. Sprinkle with chocolate shots. Cut pastry lengthwise with sharp knife into 20 (1/2-inch) strips. Cut each crosswise into 3 (4-inch) strips. Twist each strip several times. Place 1/2-inch apart on ungreased cookie sheet. Press ends onto sheet. Bake 15 to 20 minutes. Remove immediately from cookie sheet. Cool on wire rack. Yields 60 twists.
Mix all ingredients well. Bake in a 325° oven for about 45 minutes. Place pie pan on cookie sheet in case it boils over.
Mix pudding and milk together in blender. Chop up wafers and layer on bottom of a 9 x 13-inch pan. Then pour pudding on top of wafers. Finally put a layer of whipped cream on top of pudding. Refrigerate to cool, about 30 minutes. Serves 12.
Dissolve jello in hot water. Add cold water; let partly jell. Add remaining ingredients.
Combine all of the above ingredients and put in freezer (stir several times during freezing). Take out of freezer a couple hours before serving. Don't thaw completely, leave a little "Chunky." Add fine chopped nuts and coconut to the above mixture and use at Christmas. Makes 3 quarts.
Mix all together. Make small balls. Bake at 400° for 20 minutes.
Bake brownies on cookie sheet. While warm, spread a small jar of marshmallow cream on top. Let set for a short while. Melt chocolate chips and butterscotch chips. Add peanut butter and Rice Krispies. Spread on top of brownies.
Brown meat and celery in skillet. Stir in tomatoes and gravy mix. Bring to a boil and simmer 10 minutes. Before serving, top with cheese. May be served over noodles, toast or toasted hamburger buns. Can be doubled to serve 8 to 10.
In a 9 x 13 baking dish, combine beans, bacon, onion, cheese, brown sugar and ketchup. Bake at 375° for 20 to 25 minutes, until mixture bubbles.
Pare potatoes; cut into squares. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake a few at a time in a bag, coating potatoes well with cheese mixture. Melt butter in a 13 x 9-inch baking pan or dish. Place potatoes in a layer in pan. Bake at 375° for about 1 hour, turning once during baking. When golden brown, sprinkle with parsley.
Cream shortening and 1 cup sugar. Add vanilla and egg yolks, one at a time, until well blended. Sift flour, salt, cocoa and soda. Add to creamed mixture alternately with the water. Beat egg whites to soft peaks. Gradually add 3/4 cup sugar. Beat to stiff peaks. Fold into batter.
Simmer giblets and neck in chicken broth until tender, about 2 hours. Chop giblets into broth; discard neck. Add onion, celery, poultry seasoning and dressing. Cook until vegetables are tender. Add salt and pepper to taste. If a thicker gray is desired, add more dressing. Yields about 2 cups.
Cut 2 tablespoons peanut butter into powdered sugar. Sprinkle half powdered sugar in bottom of crust. Mix vanilla pudding with 1 tablespoon peanut butter and milk. Mix and add Cool Whip and blend. Pour in pie shell. Top with rest of confectioners sugar. Chill or freeze.
Preheat oven to 350°. On each chicken fillet, place a slice of cheese and a slice of ham. Roll fillet.
Halve the zucchini. Scoop out centers leaving 1/4-inch shell. Place in shallow baking dish. Coarsely chop zucchini centers. Mix with next eight ingredients. Spoon into shells. Top with spaghetti sauce or Mozzarella cheese. Bake at 350° for 30 minutes. Serves four.
Combine egg, sugar and oil. Mix until light yellow. Sift together flour and cinnamon. Stir into egg mixture. This will be very stiff. Add vanilla, stirring until well mixed. Add apples and pecans, mix well. Pour into greased 9-inch cake pan. Bake at 350° for 45 to 50 minutes.
Mix whipped topping, pudding and pineapple with juice. Stir in remaining ingredients; keep refrigerated until ready to serve.
Lay crescent rolls flat on baking sheet. Press down and bake until light brown. Cool.
Brown meat in oil. Add garlic, onion and parsley and cook until well blended. Add tomato sauce and tomato paste and equal amounts of water and boil 15 minutes. Add spices, stir well and cook 3 to 4 hours. Add mushrooms and continue cooking, uncovered, until very thick.
Melt butter and mix with peanut butter and vanilla. Slowly add powdered sugar and cocoa, mixing as you add. Mix well and place in a greased 9 x 13-inch pan. Refrigerate until firm. Cut into 1-inch squares.
Dissolve yeast in water. Stir together sugar, salt, eggs, oil and 3 cups flour. Beat until smooth. Add to yeast. Mix in remaining flour. Knead 8 to 10 minutes. Place in greased bowl; turn with greased side up. Let rise until doubled; punch down. Divide in 1/2. Roll out each 18 x 9-inch rectangle. Roll up beginning at short side. Press together; seal. Place in greased pan (9 x 5 x 3); brush with oil. Let rise about 1 hour. Bake lowest rack in oven (350°) for 30 to 35 minutes or until top is brown. Brush with butter.
Beat cream cheese until fluffy; add sugar and cocoa, mix well. Add egg and almond extract. Pour mixture into pie crust. Bake at 350° for 35 minutes. Cool and refrigerate. Just before serving, top with cool whip, then pie filling.
Combine celery, onion and butter in a 1-quart microproof casserole. Cook, uncovered, on High (maximum power) for 5 minutes, stirring once during cooking time. Drain tuna and flake with fork. Add tuna, soup, 2/3 can of noodles and cashews to onion mixture. Stir carefully. Cover and cook on High (maximum power) for 2 minutes. Stir mixture lightly. Top with remaining noodles. Cook on High (maximum power) for 3 to 4 minutes or until hot. Serves 4.
Mix berries, rhubarb, sugar and water in a square pan; cook for 5 minutes. Measure flour. Mix flour, baking powder, salt and 2 tablespoons sugar. Stir in oil and milk only until ingredients are moistened. Drop by spoonful on hot fruit; makes 9 `biscuits.' Make hole in top of each, putting a `dab' butter, sugar and cinnamon in each.
Put chicken in an oblong baking dish. Sprinkle with grated cheese and onions. Combine undiluted soups with wine and pour over chicken. Bake uncovered 2 hours at 350°. May be prepared a day in advance, baking the next day.
Slice tomatoes 1/4-inch thick. Mix egg and milk. Dip tomato slices in the mixture and coat with flour. Fry in deep fat or pan-fry until golden brown. Salt and pepper to taste.
Cook broccoli and onion together until tender. Drain well. Mix in rest of ingredients, except almonds. Put in casserole dish, which has been lightly greased with margarine (or Pam). Top with sliced almonds and bake at 350° for 30 to 40 minutes.