HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix melted butter/margarine and soup mix in small bowl. Place broken pretzels into 9 x 13-inch baking pan. Pour melted mixture over pretzels and stir. Bake at 200° for 2 hours, stirring every 20 minutes. Store in airtight container.
Carefully remove all fat from alligator meat. Cut into bite size pieces and set aside. Saute pepper, onion, celery and garlic in oil until tender. Add all remaining ingredients except the meat and simmer in a covered pot for 30 minutes. Add alligator meat and continue cooking for 1 1/2 hours. Add salt and red pepper to taste. Allow to cool to room temperature, then reheat and serve over rice.
Melt package of semi-sweet chocolate in small saucepan. Dip in large clean strawberries. Place on wax paper and serve.
Wash and pick over beans. Cover in cold water and soak overnight. Cook sausage, onions and garlic until slightly browned. Add beans, ham bone and water to cover 1 inch over beans. Add pepper, salt and sugar to taste. Cook slowly for several hours. Serve over rice.
Cream Crisco and margarine. Add sugar; mix well. Add eggs one at a time. Blend well. Add flavorings. Sift together flour, salt and baking powder. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 10 minutes.
Blend together all ingredients. Marinate cube steaks in the refrigerator at least 3 hours, best overnight. Grill or broil 5 to 10 minutes.
Cream butter,	Crisco, sour cream and sugar until fluffy. Add eggs, one at a time, mixing after each addition. Add flour, one cup at a time, mixing well after each addition. Add flavor. Mix well.	Bake at 325° for 1 hour.
Mix the first 5 ingredients. Add flour and mix well. Dough will be very soft. May be stored in refrigerator to be used as needed. Grease muffin pans. Fill half full (do not let rise) and bake at 400° for 15 minutes.
Drain and reserve juice from tropical fruit. Combine reserved juice, water and orange gelatin. Heat until dissolved. Fold in whipped topping. Mix in tropical fruit, cottage cheese and nuts. Chill.
Cook broccoli as directed on package. Do not overcook. In a 9 x 13-inch baking dish, layer the broccoli and turkey. Prepare sauce by mixing remaining ingredients. Pour sauce over broccoli and turkey. Top with crumbs and butter or margarine. Bake at 350° for 25 to 35 minutes. You may also use chicken or ham instead of turkey. Yields 10 servings. Preparation time is 1 hour and 15 minutes.
Combine all ingredients except last two and bring to a boil. Simmer five minutes. Blend butter with flour, add to the corn mixture, mix well and remove from heat. Makes 8 servings.
Preheat oven to 350°. Place all the ingredients in a medium mixing bowl. Blend well. Spray an 8 x 8-inch baking pan with vegetable cooking spray. Spread batter evenly. Bake for 25 minutes. Makes 12 squares. Contains 107 calories per square.
Cream sugar and Crisco until fluffy. Add eggs one at a time; beat 1 minute. Mix cocoa and coloring in a cup to make a paste. Add to creamed mixture. Add salt and vanilla. Add flour (sift 3 times) and milk alternately. Sprinkle soda over batter; then pour vinegar over batter and stir until well blended. Do not beat after adding soda and vinegar. Bake in 3 layer pans at 350° for 25 to 30 minutes.
Melt Parkay (butter) in frypan. Add onions, celery and garlic. Cook slowly until tender but not brown. Add flour and seasonings; stir until blended. Stir in green pepper and tomatoes. Cook for 10 minutes over low heat. Add shrimp and heat thoroughly. Makes 6 servings.
In 3-quart pan, bring to boil water and margarine. Stir in rice, salt, bouillon and parsley. Cover. Lower heat and simmer 20 minutes.
Spicy Polish sausages or Bratwurst are wrapped in a simple-to-prepare flaky pastry that is made with cottage cheese. After baking, you slice each bundle into 1-inch pieces. Serve speared with a cocktail pick.
Stirring often, saut the celery, green pepper and onion in the oil over medium heat until tender, about 8 to 10 minutes. Do not brown. Stir in the oregano and then the flour or cornstarch if you want a thicker sauce. Add the tomatoes with their juice. Add the soup, stirring to mix well, and cook until hot. Let simmer for 10 to 15 minutes. Add the shrimp, stirring to mix well. Cover the pot; turn off the heat and let the flavor ripen for 10 minutes. Serve over rice. Serves 6.
Mix rice with a cup of water. Spread in a roasting pan. Place chicken on top of rice mixture. Sprinkle salt and pepper to taste. Cover. Bake at 325° for 1 1/2 hours and don't peek.
Mix sugar and eggs well. Add flour and baking powder. Mix well. Add whole nuts, cherries, dates and chocolate. Hand mix. Prepare loaf pan by lining with heavy waxed paper. Pour batter into lined pan. Cover loosely with waxed paper. Bake at 325° for 1 hour and 25 minutes. Fold back waxed paper when batter has risen (about 50 to 60 minutes after it has been in the oven).
Saute onion, water chestnuts and celery in butter. Add other ingredients and heat over low heat for 5 minutes. Serve with corn chips.
Cut rhubarb into 1 inch pieces. Cook the rhubarb with sugar and water until soft. Add water, if necessary, so that you will have 3 cups cooked rhubarb. While rhubarb is very hot, stir in dry Jell-O and mix until Jell-O is dissolved. Chill until firm.
Mix the first 8 ingredients together and place in cabbage leaves. Cover with a mixture of the soup, brown sugar and lemon juice. Bake in oven at 350° for 1 1/4 hours. Cover with foil.
Peel and boil potatoes until done. Drain thoroughly. Cook the grated carrots in 1 cup of water. Be certain they are thoroughly cooked. Drain and dry out the excess liquid on paper towels. Beat egg; add most of the sour cream, dry mustard, salt and pepper. Add to potatoes and beat with electric beater. Add the can of milk to potatoes a little at a time and taste. Add more salt, pepper and dry mustard, if desired (careful with the dry mustard); add more sour cream. Potatoes must be thin like cake batter. They will dry out when baked. Fold in grated carrots and half of the cheese. Place in Pyrex dish (9 x 14-inch). Sprinkle balance of cheese on top. Bake at 350° until hot and cheese is golden brown. This dish may be prepared days in advance and baked before serving.
Preheat oven to 375°. Cream butter and sugars until smooth; beat in eggs and vanilla. Combine and blend thoroughly flour, salt, cinnamon and baking soda. Beat into creamed mixture. Stir in oatmeal and nuts. Drop by rounded teaspoon onto greased baking sheet. Bake 12 to 14 minutes. Makes 6 dozen.
In a bowl, blend all ingredients. Cover and chill until ready to serve. Makes about 1 1/2 cups.
Brown chops. Season with seasoned salt. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup of the cheese and 1/2 can of the onion rings. Spoon mixture into a 9 x 13-inch pan. Arrange chops over potato mixture. Cover and bake for 40 minutes at 350°. Top with remaining cheese and onion rings. Bake, uncovered, for 5 to 7 minutes more.
Sift together dry ingredients. Beat together eggs, oil and pumpkin. Add dry ingredients. Add chocolate chips. Grease and flour Bundt pan. Add mixture. Bake at 325° for 1 hour and 15 minutes.
Dip chicken breasts in egg and water mixture. Season with salt, pepper and red pepper to taste. Roll chicken in Parmesan cheese and bread crumbs. Saute shrimp and onions. Spread this on chicken breasts. Roll up jelly roll fashion. Lay rolled chicken in a pan in which margarine has been melted. Add sherry. Bake at 350° for 1 1/2 hours, basting with pan juices.
Spread cream cheese in dish. Layer crabmeat on top of cheese. Mix the 3 sauces. Spread over crabmeat. Great with chips.
Toss cooked, drained penne in 2 tablespoons olive oil. Combine remaining olive oil, tomatoes, cheese, beans, vinegar, basil, parsley and season. Add to pasta and toss. Add a little extra oil and vinegar, if necessary.
In a 9 x 13 or larger square pan, mix pie filling, pineapple and 1 cup sugar or less to taste. Sprinkle entire cake mix (dry) onto the top of the mixture. Pat down until dry mix soaks up some of the juice. Melt the butter and spoon entire stick onto dry mix. Sprinkle sugar on top of butter. Next, sprinkle pecans on top of sugar. Bake in oven at 375° for 30 minutes. Check. Bake until desired brown color and texture.
Cream together sugar and oil. Add eggs one at a time, mixing well after each addition; set aside. Sift flour with cinnamon, salt and soda, then add to creamed mixture. Add vanilla and nuts, coconut, dates and pears. Stir by hand. Batter will be thick. Pour into greased and floured Bundt pan. Bake at 325° for 1 1/2 to 2 hours or until done. Cool on rack until cake shrinks from sides of pan. Remove from pan to complete cooling.
Mix butter, sugar, eggs, vanilla and almond extract together, then add flour, mix well. Pour 1/2 of batter into a greased 9 x 13 inch pan. Pour cherry pie filling on batter and top with remaining batter and spread it out (it won't quiet cover all). Bake at 350° for 35 minutes.
Heat oven to 250°. Combine popcorn and peanuts; set aside. Melt butter in medium saucepan. Stir in syrup and cinnamon. Bring to rolling boil, stirring occasionally. Boil 5 minutes, stirring frequently. Remove from heat; stir in baking soda. Pour over popcorn, tossing to coat evenly.
Prepare pie crust as on package. In medium bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Set aside.
Saute bacon and chopped onion until bacon is crisp; drain. Drain beans; mix with remaining ingredients. Spoon mixture into a 2 1/2 quart dish. Bake at 350° for 1 1/2 hours.
Combine and mix together. Add 1/2 cup nuts or 1/4 cup raisins, if desired. Bake 1 1/4 hours at 325° in 2 small tins or 1 large bread pan.
Preheat oven to 350°. Grease and flour 3 (9-inch) cake pans.
Combine dry ingredients. Stir in liquid. Dough may be sticky. More flour can be worked in as dough is kneaded for about 3 minutes. Allow to stand at room temperature for 1 hour. Cover with cloth or plastic wrap. Divide dough into 15 pieces. Flour your hands. Make each piece into a 3-inch round. Cover again for 10 minutes. Fry in 2-inches of oil to 340° to 350° in frypan or skillet, about 1 minute on each side. Drain on paper towel. Serve with cinnamon and sugar or any jam.
Mix together egg and water. Mix the following: flour, salt, baking powder, paprika and pepper. Dip the chicken in the egg mixture and then into the flour. Place chicken on cookie sheet in which 1/4 pound butter has been melted. Do not place chicken pieces on top of each other. Bake for 1 1/2 hours in a 350° oven. Bake on one side 45 minutes and then turn and bake on the other side 45 minutes.
In a 12-inch skillet over medium heat, brown beef with onion, green pepper and half of salt and pepper. Remove meat mixture from skillet; drain fat. Reduce heat to low and melt margarine in skillet, spread potatoes over margarine and sprinkle with remaining salt. Top with beef mixture, combine eggs and milk and pour over all. Cook, covered, about 30 minutes. Top with cheese, cover, and bake until cheese melts. Serves 4 to 6.
Mix margarine and sugar; add eggs and beat. Add vinegar, mixing well. Stir in raisins, pecans and coconut. Pour into a 9-inch unbaked pie shell. Bake at 350° for 30 minutes or until done.
Blend cream cheese and 2 Tbsp. butter until soft. Add next 5 ingredients. Separate dough into four rectangles and seal perforations. Spoon 1/2 c. cheese mixture into each square. Pull corners to top, twist slightly and seal edges. Place on cookie sheet. Brush tops with reserved 1 Tbsp. butter and sprinkle with croutons. Bake at 350° for 20 to 25 minutes until golden brown. Serve with a basic white sauce.
Marinate chicken strips in picante sauce, oil and lemon juice for several hours. Chop onion and pepper and add to the chicken marinating and either cook on the grill on top of foil or stir-fry in pan on stove. Can be served with chopped tomato, shredded cheese, guacamole and sour cream.
Mix everything together and put into ungreased 9 x 13-inch pan. Bake for 35 minutes. Top with Fluffy Icing.
Cook broccoli according to package directions, omitting salt; drain thoroughly. Blend soup, cheese and egg. Add mayo and milk; stir in broccoli.
Combine flour, baking powder, salt and red pepper. Cut in butter and add grated cheese. Mix well. Add buttermilk until dough is well moistened. Drop dough by tablespoons onto greased baking sheet. Bake at 425° for 10 to 12 minutes.
Crumble 1 1/2 pounds cooked and drained sausage. Grease 9 x 15-inch pan or casserole. Cover bottom of pan with 1 box seasoned croutons. Top croutons with 2 large packages of grated cheese. Add cooked and drained sausage. Mix together and beat well eggs, 2 1/2 cups milk and dry mustard. Pour over croutons, sausage and cheese. Refrigerate overnight. Pour mushroom soup, diluted with 1/2 cup milk, over mixture and bake 1 1/2 hours at 350° or until brown.
Heat oven to 375°. Cook noodles as directed on package. Drain. Melt shortening in a large skillet; brown meat. Drain off fat. Stir in noodles, soup, corn (with liquid) and cheese. Pour into ungreased 1-quart casserole. Bake, uncovered, for 45 minutes, stirring occasionally.
Combine dry ingredients and shortening. Mix remaining ingredients and add to flour mixture. Mix well, but don't overhandle the dough as that makes it tough. Divide into 5 balls. Roll each ball on lightly floured surface into circle for crust. Makes 5 crusts.
Mix together cream cheese, peanut butter, sugar and milk until smooth. Fold in Cool Whip. Pour mixture into 2 pie crusts. Garnish with mini chocolate chips, if desired. Freeze at least 6 hours. Keep in freezer until ready to serve. Return unused portion to freezer.
Boil solution for 7 minutes. Pour over beets and seal at once in preheated jars. Leave in canner 10 minutes in order to seal.
Mix first 3 ingredients and chill for several hours. Form into buckeye size balls and dip halfway into chocolate and paraffin that has been melted together in double boiler over boiling water.
Preheat oven to 350°. Cook broccoli as directed and drain. Arrange spears in a 9 x 9 casserole pan. Spread cream of mushroom soup over broccoli. Sprinkle garlic salt over top. Cut squares of Velveeta cheese and place on top. Melt margarine and soak bread crumbs into margarine. Sprinkle on top. Bake in the oven about 20 minutes.
Thread vegetables on 6-inch long skewers, placing 2 pieces of each vegetable on each 6-inch skewer. Brush with barbecue sauce and sprinkle with crushed basil. Place on broiler tray in range. Cook slowly until vegetables are crisply cooked, about 20 minutes. Onions will be crisp, softer onions will require parboiling. Makes 8 servings.
Mix until crumbly sifted flour, oatmeal, brown sugar, butter and cinnamon. Put half of the crumbs in a 9-inch pan with rhubarb.
Chop the following vegetables in large chunks: onion, green peppers, celery and tomatoes. In vegetable oil or olive oil, lightly brown onions and add green peppers and celery. Simmer and add tomatoes. Sprinkle a bit of red cayenne pepper and basil over simmering mixture. Cover and cook down until tender. Add tomato sauce. If mixture requires more liquid, add water. Stir in long grain brown rice and simmer 45 to 55 minutes. Pour into casserole dish and top with Cheddar cheese. Broil until bubbly and serve.
Layer half broccoli, half cheese, half butter and half of crackers. Repeat for another layer. Bake at 350° for 30 minutes.
Combine seasonings with the softened cheese. Roll into cheese ball. Roll ball in nuts	and parsley flakes. Chill. Serve at room temperature with assorted crackers. (May use a small can of deviled ham in cheese ball.)
Spray casserole dish with Pam. Boil pasta and drain. Mix pasta, sauce and some of the cheeses. Add the pepperoni and any other toppings. Top with remaining cheese and bake in 350 degree oven till bubbly. Serve with salad and bread and enjoy.
In skillet in butter, saute onions and celery until cooked. Add soup, pimentos and jalapeno pepper. Cook spaghetti in chicken broth (salted). Mix chicken, skillet mix and spaghetti. Add black pepper to taste and paprika for color.
Brown hamburger with onions. Drain and mix in taco seasoning mix. Let simmer. Mix cornmeal mix, eggs, milk, corn, green chilies and black olives. Pour half of the batter into an iron skillet. Add meat and sprinkle on cheese.	Pour the remaining batter over the meat and cheese. Bake at 350 degrees for 1 hr. and 20 minutes.
Preheat oven to 400°. Mix butter, sugar and eggs. Blend flour, cream of tartar, baking soda and salt. Slowly mix dry ingredients with wet. Knead dough. Split into 2 portions. Wrap in plastic wrap and chill 1 hour. Roll into small balls. Roll in sugar and cinnamon. Bake 8 to 10 minutes.
Cream butter and sugar. Eggs should be added one at a time, beating slowly. Add to mixture the vanilla and 2 cups cake flour (sifted). In a separate bowl mix pecans, diced cherries and pineapple with 2 cups of regular flour. When well mixed, pour into other mixture. Add coconut and stir until well mixed. Pour into two loaf pans and cook at 250° for 2 hours with pan of water underneath. Take water out and cook 30 minutes longer.
Spray a rectangular casserole dish with cooking spray. Cut French toast into 1 inch cubes and place in dish. Microwave milk on high 1-1/2 to 2 minutes. Whisk eggs and add milk slowly as you whisk. Pour into dish with toast and mix gently, set aside.
Brown beef. Pour off excess liquid. Add onion. Cook beef well and onions softened. Add tomato paste, chili beans, diced tomatoes and water to desired consistency. Add pepper, salt, chili powder and sugar. Simmer on low for at least 30 minutes.
In a large bowl of an electric mixer, beat butter, shortening and sugar on high speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well. Beat in vanilla and lemon juice. Gradually add dry ingredients to butter mixture. Stir in chocolate chips and walnuts. Use a scant 1/4 cup of dough for each cookie. Bake at 350° for 16 to 18 minutes.
Combine first 8 ingredients in a large saucepan. Simmer over low heat 1 hour or until thickened, stirring occasionally. Remove bay leaves. Spread sauce evenly over each pizza crust, leaving a 1/2-inch border around edges. Bake until edges are brown.
Brown the meat. Add relish and soup. Do not dilute the soup. Simmer for 20 minutes. If too thick, add chili sauce. Makes about 6 sandwiches.
Mix peanut butter, margarine and powdered sugar. Roll into balls and refrigerate. Melt chocolate almond bark in microwave; melt at 15 second intervals to prevent burning. Use a toothpick to dip balls into chocolate. Place on waxed paper to cool.
Wash spinach leaves. Wrap in damp paper towels; chill in refrigerator. Hull and slice strawberries; place in bowl. Sweeten with 1 tablespoon sugar; chill.
Combine chicken, onion and pepper. Layer alternately with tortillas which have been dipped in broth to soften in a shallow 3-quart greased casserole dish. Top with grated cheese and sprinkle with chili powder and garlic salt. Combine soups and Ro-Tel tomatoes and spoon over this mixture. Bake at 350° for 30 minutes.
In a crock-pot (no heat), soak beans in water overnight. Add remaining ingredients. Cook on low heat for 11 to 12 hours or high heat for 4 to 5 hours.
In saucepan, stir and cook constantly until thick and bubbly. Cook for 2 more minutes. Remove from heat and stir in vanilla.
Beat butter and peanut butter until smooth; add sugar, eggs and vanilla. Blend flour and salt. Stir in 1 cup chocolate chips. Spread in 13 x 9-inch pan. Bake for 25 to 30 minutes in 350° oven, then add chocolate chips on top while still hot and spread when soft.
Mix all ingredients and pour over frozen vegetables. Pour into greased 2-quart dish. (Can refrigerate a day or so. Good to set out 2 hours before heating.) Bake at 350° for 75 minutes.
Brown ground beef and onions; drain. Layer in large casserole dish 1/2 potatoes, 1/2 hamburger meat, and 1/2 Velveeta. Repeat layers. Top with Mozzarella cheese. Bake at 350° until bubbly, 20 to 30 minutes.
Cut cabbage and green pepper. Add beans, tomatoes and water over the top to make soup. Cook until cabbage is done. While this is cooking, brown beef and drain off grease and add to cabbage. Add chili powder.
Coarsely chop graham crackers with food chopper; combine with oleo and sugar. Press into bottom and up sides of 9-inch spring-form pan. Combine topping, pudding and sour cream in bowl with a whisk. Pour half of filling over the crust. Slice bananas and layer on top. Pour remaining filling over bananas. Finely chop pecans and sprinkle over top. Sets immediately, but can be refrigerated to chill.
Dissolve cream cheese in warmed tomato soup; set aside. Heat 1/4 cup water until warm and dissolve gelatin. Combine gelatin with cream cheese and soup; cool. Add vegetables to cooled mixture. Pour into large square cake pan. Chill until firm. Yield: 12 to 16 servings.
Mix sugar and eggs. Add flour, baking soda and cinnamon. Add oil, vanilla and salt. Fold in apples and nuts. Pour into 9 x 13-inch pan or dish. Bake at 350° for 40 to 50 minutes.
Thoroughly wash chicken and pat dry. Sprinkle cavity generously with salt, pepper and parsley. Place in Crock-Pot and dot with butter. Sprinkle with parsley and basil or tarragon, if desired. Cover and cook on High 1 hour, then Low 8-10 hours.
Cut tenderized round steak in bit size pieces. Bake until done. On top of stove mix: gravy mixes, water, pepper, tomatoes, and soy sauce. Add meat. Cook rice. Serve over rice.
Brown ground beef and onion in a large skillet; drain off excess grease. Add tomato sauce and pepper. Simmer for 15 minutes. Remove from flame; add mixed vegetables and 1 cup of Mozzarella cheese to beef mixture. Grease a 9 x 13-inch baking dish. Preheat oven to 375°. Spoon mixture into greased baking dish. Separate the biscuits into two for a total of 20. Line the outer edges of the mixture with the biscuits, forming a rectangular opening in the center. Layer the remaining cheese in the opening. Brush the melted butter on the biscuit tops and bake for 22 to 27 minutes in a 375° oven.
Remove large veins from spinach and tear into small pieces. Combine spinach, eggs and bacon. Add onions; toss lightly. Just before serving, add dressing and salt.
Heat syrup, butter and chips to boiling in large saucepan, stirring constantly. Remove from heat; stir in vanilla. Pour over cereal in large mixing bowl. Toss quickly until completely coated with chocolate. Fold in marshmallows 1 cup at a time. Press mixture evenly in pan with piece of waxed paper. Let stand until firm at least 1 hour. Cut into squares.
In saucepan, bring meat, water, onion and salt to boiling; simmer, covered, for 1 hour until meat is tender. Uncover; boil rapidly 15 to 20 minutes or until most of water evaporates. Watch closely and stir so meat doesn't stick. Using 2 forks, finely shred meat. In lightly greased skillet, fry meat until it resembles golden threads. Put on platter and garnish with lettuce, tomato slices and guacamole. Serve with warm tortillas.
Place sausage in baking dish. Bake at 400° for 15 minutes. Drain fat. Add potatoes, peppers and onions. Pour dressing over top. Add water and seasonings. Cover with aluminum foil. Bake at 350° for 1 hour. Uncover and bake at 400° to brown. Serves 4 to 6.
Cream shortening, margarine and sugar until soft. Add eggs and vanilla. Beat well. Sift flour, soda and salt together. Add in two additions. Beat well after each addition; fold in nuts. Drop from teaspoon 2 inches apart onto a greased cookie sheet. Bake for 15 to 17 minutes in 350° oven. Yields 6 dozen cookies.
Mix first 6 ingredients well. Grease but do NOT flour 8 x 12 pan. Bake at 350° for 25 minutes. Remove from oven. Pour Eagle Brand condensed milk over cake. Sprinkle with coconut. Sprinkle on nuts. Bake 15 minutes more. Ice with chocolate frosting or semi-sweet chocolate chips.
In bowl, combine seasonings. Rub in chicken, inside and out, patting mixture to evenly distribute deep in skin. Place in sealable plastic bag, seal and refrigerate, covered, overnight. Place onion in bird cavity. Roast, uncovered, at 250° for about 5 hours, basting occasionally, with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown. Makes 4 servings.