HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry unbreaded wings in frypan. Melt margarine and stir in remaining ingredients. Coat cooked wings with sauce and bake 10 minutes in 350° oven.
Mix rice, soup and sour cream; put into casserole. Top with chilies and cover with cheese. Bake at 350° for 30 minutes or until bubbly, covered.
Beat together.	Put into 9-inch pan (square or round). On top, add brown sugar, cinnamon and little lumps of butter or margarine.	Bake at 325° for 30 minutes. You can also add peaches or apples, cut up.
Beat egg whites until stiff. Beat egg yolks, sugar and salt until very thick and lemon colored; stir in rum. Fold egg yolk mixture into whipped cream. Fold egg whites into egg yolk mixture. Chill thoroughly. Serve in cups with spoons. If desired, sprinkle with nutmeg. Yields 12 servings (about 1/2 cup each).
Mix cake mix, oil, eggs and mandarin oranges, undrained, with a mixer. Bake in a greased and floured 9 x 13-inch pan until it tests done. Cool. Thicken crushed pineapple with cornstarch. Spread on cake. Slice bananas on top of pineapple. Mix the pudding with 1 1/2 cups milk. Beat together softened cream cheese with 1/2 cup milk. Mix pudding and cream cheese mixture together. Spread on top of bananas. Top with Cool Whip and sprinkle with coconut.
Beat egg; blend in brown sugar, oil and vanilla until smooth. Add remaining ingredients; stir until moistened. Spoon batter into paper-lined microwave muffin cups, filling cups 2/3 full. Microwave (High) 6 muffins at a time, uncovered, 2 to 2 1/2 minutes or until no longer dough, rotating pan once. Repeat with remaining batter, microwaving 4 muffins 1 1/2 to 2 minutes.
Saute rice in a little peanut oil for a few minutes. Add rice to water and cook as on package. Heat 1 tablespoon oil in pan over medium heat and add eggs. Stir quickly with fork until thoroughly cooked. Transfer to small bowl and chop into small pieces. Over medium heat (can use same pan, just wipe), add onions and ham. Stir quickly 2 to 3 minutes until golden or your preference. Add rice and soy sauce. Blend quickly. Add eggs. Toss and serve. Serves 6.
Combine all together and mix well. Pour into cookie sheet that has been lined and greased with wax paper. Bake at 375° for 15 minutes. Remove from pan. Roll up on a tea towel. Refrigerate for 1 hour. Spread with filling and roll up, carefully removing wax paper.
Dissolve yeast in warm water. Add flour, shortening and salt. Mix in sugar, lemon juice and nuts. Add milk until mixture is pasty. Pinch off pieces of dough. Roll dough into a round. Place a small amount of sugar mixture on dough. Roll dough and bend into crescent shape. Place on ungreased cookie sheet. Bake at 350° about 20 minutes. Cool slightly and roll in confectioners sugar.
Press the bread into a 13 x 9 x 2-inch pan. Place cooked sausage or bacon on top of the bread. Sprinkle with shredded cheese. Lightly beat eggs with milk; pour over the top of the ingredients in the casserole. Bake at 350° for 30 minutes. Makes about 10 servings.
Combine snow and cream in bowl. Mix well. Add remaining ingredients; mix well. Chill in refrigerator or serve immediately.
Combine all ingredients in a large kettle and bring to a boil; cover and reduce heat to just simmering. Cook until chicken is very tender, about 1 to 1 1/2 hours. Remove chicken and place on a cookie sheet to cool. Strain broth and cool; then refrigerate until fat is hardened. Discard fat if desired. Debone chicken and discard bones and skin. Package about 2 cups of chicken per container; package broth separately, about 2 cups per container. Be sure to label carefully. May be used for noodles, dumplings, chicken pie, chicken salad, chicken enchiladas, etc. Makes about 6 pints of chicken and 6 pints of broth.
Brown meat and drain off fat. Cook noodles. Drain. Combine egg, cheese, Parmesan cheese and meat. In a 10 x 6 x 2-inch pan, layer half each of the noodles, meat, Mozzarella and spaghetti sauce. Repeat layers. Bake, uncovered, in a 375° oven for 45 minutes. Let stand 10 minutes. Sprinkle with additional Parmesan cheese. Makes 4 to 6 servings.
Place all dry ingredients in mixing bowl, including yeast. Add Crisco. Mix well. Add warm water. Mix well (about 10 minutes). Let rise until double. Dump on floured board and mash down. Shape into small loaves or rolls. Let rise. Bake at 350° for 15 to 20 minutes or until brown.
Preheat oven to 450°. Place ingredients in blender in order listed. Blend thoroughly, about 20 seconds. Bake in hot, greased muffin pan at 450° for 25 to 30 minutes. Makes 8.
Combine all of the ingredients. Allow to chill for several hours before serving. Serve with chips, tacos, and other Mexican dishes.
Wash tomatoes. Slice them thinly or cut into wedges. Place them in a bowl. Combine the rest of the ingredients; mix thoroughly and pour over tomatoes. Refrigerate at least 1 hour before serving.
Add sugar, eggs, salt, butter, milk, butter flavor and raisins to boiled and mashed sweet potatoes. Pour into greased pan.
Mix flour, meal, salt, baking powder and sugar together. Add eggs and sweet milk to mixture. Bake in well-greased pan at 450° until brown.
Mix flour, salt and shortening until crumbly like coarse meal. Add egg, water and vinegar. Mix well and form into 3 balls. Chill in the refrigerator. Makes 3 crusts. May be frozen.
Cream butter, sugar and brown sugar. Add eggs and vanilla. Mix in flour, oatmeal (processed), salt, baking powder and soda. Mix all ingredients well and then add chocolate chips, grated Hershey bar and nuts (if used). Bake at 375° for 6 to 8 minutes.
Place chicken pieces in Pyrex dish. Mix Minute rice with all 3 soups. Pour over chicken. Bake about 1 hour in a 350° to 375° oven.
Cream sugar, eggs and oil together. Sift dry ingredients together and add to mixture. Stir in vanilla, apples and nuts. Mix well. Bake in greased and floured tube pan at 325° for 1 1/2 hours.
Measure juice in large pan (not aluminum). Mix in pectin and bring to a boil. Stir in sugar all at once. Bring to rolling boil and boil for 3 minutes. Remove from heat. Skim and pour into sterilized jelly glasses. Seal.
Thaw and drain chopped spinach. Melt butter in 9 x 13-inch pan. Beat eggs; stir in remaining ingredients. Mix well. Spread mixture in buttered pan. Bake at 350° for 40 minutes. Cut in small 1-inch squares.
Combine ingredients. Store in covered container in refrigerator for up to 1 week. Freezes well.
Preheat oven to 400°. Peel, core and slice apples. Mix with 3/4 cup sugar and place in unbaked pie shell. If desired, sprinkle with nutmeg and cinnamon. Cover with top crust and crimp edges firmly. Make several slits in top to allow steam to escape. Brush top with milk. Sprinkle with 1 teaspoon sugar. Bake 10 minutes, then reduce oven temperature to 350° and cook 50 minutes more. Serve hot with Vermont cheese. Yields one 9-inch pie.
In a small mixing bowl, combine evaporated milk and pudding mix; beat 2 minutes. Set aside. In a large mixer bowl, beat cream cheese until light. Gradually add lemonade concentrate; continue beating until smooth, light and fluffy, 3 or 4 minutes. Fold pudding mixture into cream cheese mixtures blending thoroughly. Pour filling into pie crust. Chill at least 3 or 4 hours or over night before serving.
Preheat oven to 350°. Grease Bundt pan and dust with cocoa.
Prepare cake mix as per directions. Pour in large cake pan and bake. Cool. Cook eggs, sugar, flour, milk and butter over medium heat, stirring constantly, until thick. Add well drained pineapple and spread over cooled cake. Cover with Cool Whip and sprinkle this generously with coconut. Refrigerate a few hours before serving. Always keep refrigerated.
Saute onion, celery and bell pepper in oleo. Add rest of ingredients to mixture. Stir well and pour into a casserole dish. Sprinkle with cracker crumbs and cook at 350° until it bubbles. This casserole may be prepared the day before and baked when needed. Serves 8.
Preheat oven to 350°. In a large bowl, combine flour, brown sugar, salt, baking soda and cinnamon. Add the buttermilk and vanilla; mix well. Pour out onto an oiled 12 x 16-inch flat pan and spread evenly with a spatula. Bake for 20 to 25 minutes or until the batter is firm, medium brown in color and shrinks from the sides of the pan. With a metal spatula, completely loosen the hot patty from the pan. Allow to cool on a rack for several hours or overnight. Preheat oven to 275°. Break the patty into chunks and put through a meat grinder, using a coarse blade or pulse in a food processor until coarse crumbs are formed. Divide crumbs between two 12 x 16-inch pans. Bake for 30 minutes, stirring every 10 minutes. Let cool, then store in an airtight container. Serve as a cold cereal.
Prepare pastry shell; set aside. Heat oven to 350°. In small mixer bowl, cream butter; add eggs and vanilla or bourbon. Combine sugar and flour; add to creamed mixture. Stir in chocolate chips and nuts; pour into unbaked pastry shell. Bake 45 to 50 minutes or until golden. Cool about 1 hour; serve warm. Garnish as desired. Makes 8 servings.
Mix all ingredients together in a large bowl. Put into a greased and floured pie dish. Bake at 375° approximately 1 hour.
Bake at 350° for 40 to 45 minutes. Blend melted butter with sugar and vanilla in bowl. Add eggs; beat with spoon, well. Mix all together. Spread in a greased 8-inch square pan.
Preheat oven to 350°. Line bottom of a 9-inch cake pan with waxed paper. Spray pan and paper with vegetable oil spray. Dust pan with flour.
Grease and flour 3 (9-inch) cake pans. Mix ingredients well and pour into pans. Bake at 325° for 35 to 45 minutes.
Combine cranberries and sugar and let stand. Dissolve Jell-O in hot water. Add juice and chill until partly set. Add pineapple, nuts and celery. Pour in mold and chill until set.
Preheat oven to 400°. Combine onions, butter and garlic in a small bowl, set aside. Separate dough into individual biscuits. Gently pull apart each biscuit to separate into two halves, making 20 pieces. Brush one side of each piece with garlic-onion mixture. Arrange pieces, onion side up, and overlapping, in a 9-inch circle on ungreased baking sheet. Bake 10 to 12 minutes until golden brown. Makes 1 ring.
Brown beef and sausage; drain grease off. Mix the two soups, milk, green chilies and enchilada sauce. Place Doritos on bottom of casserole dish. Place mixture on top. Spread grated cheese on top. Cook until cheese bubbles.
On ungreased jelly roll pan, lay out the rolls, pinching together to make a large rectangle. Bake 10 minutes in a 400° oven until golden brown. Cool completely. Mix artichoke hearts, 1/2 cup Cheddar cheese, salad mix, mayonnaise and Parmesan in bowl. Spread onto crust. Sprinkle with remaining Cheddar cheese and paprika. Bake in a 325° oven for 10 minutes, or until cheese melts. Cut into squares.
Place the tomatoes and onions in a large heavy saucepan; set over moderate heat and cook, covered, stirring often until soft, 20 to 25 minutes. Remove vegetables, then put them through a food mill and back into saucepan, discarding any solids. Stir in brown sugar, garlic, bay leaf, celery seed, allspice, cinnamon, cloves and vinegar. Bring to a boil over moderate heat. Adjust heat so the mixture bubbles gently. Simmer, uncovered, until it has the consistency of ketchup. Store tightly covered in refrigerator. Makes 2 quarts.
Dissolve yeast cakes in 1/3 cup water to which 1 tablespoon sugar has been added. Put the shortening in hot milk and allow to cool. Then add the dissolved yeast and egg (not necessary to beat egg). Blend in the 2 cups flour and beat well. Then add the other cup of flour and the salt, blending well, and then allow to stand 20 minutes. Knead lightly for 3 to 5 minutes on floured board, using as little flour as possible. Cover with cloth and allow to stand 10 to 15 minutes. Roll out to 1/2 inch thickness. Cut with biscuit cutter. Place in well greased roll pan and brush lightly with melted butter. Allow to stand until doubled in size. Bake in moderate oven at 425° for 15 minutes. (Rolls can be served in 1 1/2 hours.)
Place fillets in a single layer in baking dish. Arrange sliced tomatoes over top of fillets. Blend flour into butter in saucepan. Add milk gradually and cook until thickened, stirring constantly. Remove from heat and stir in wine and basil. Pour sauce over top of tomatoes and fish and add crumbs. Bake at 350° until fish flakes easily when tested with fork. Sprinkle with parsley before serving.
Mix mayo, Worcestershire sauce, salad seasoning and paprika. Stir in cheese, bacon, peanuts and onions. Spread about 3 tablespoons mixture on slices of bread. Bake on ungreased baking sheet for 10 minutes. Cut each slice into 4 pieces while hot. Serve at once. Makes 56 pieces.
Cook meat in a heavy skillet over medium heat, breaking into small pieces. Drain; add garlic, onion and salt. Cook for 5 minutes. Add remaining ingredients, except buns. Simmer until thick, about 20 minutes. Spoon onto toasted hamburger buns.
Preheat oven to 350°. Grease an 8 x 8-inch pan. Melt butter or margarine in a 2-quart saucepan over medium heat. Remove from heat. Stir in sugar and vanilla until well blended. Beat in egg. Gradually add flour, coffee, cocoa and baking powder. Stir until well blended. Add nuts and mix. Spread batter into pan and bake 30 minutes.
Bring 4 quarts water to a boil in a large pot. Add salt and stir in the spaghetti. Cook until tender, but still firm. Drain immediately when done and transfer to 4 heated plates. While spaghetti is cooking, drain the tomatoes; cut them crosswise into halves and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. Reduce heat slightly and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional chopped parsley. Makes 4 main course portions.
Melt butter in saucepan over med-high heat. Add onion and garlic; cook stirring frequently, for 2 - 3 minutes or until tender. Stir in curry powder, salt and pepper, cook for 1 minute. Add broth and pumpkin, bring to a boil. Reduce heat to low, cook for 15 - 20 minutes (stir occasionally) stir in milk, transfer mixture to blender or food processor. Cover, blend til smooth. Serve warm.
Boil sugar, cinnamon hearts and water until hearts dissolve. Stir occasionally. Put cloves in some slices of apples and add to syrup. Cook slowly until apples are tender, about 5 minutes.
Cut pork into thin slices. Combine remaining 1 tablespoon cornstarch and 1 tablespoon soy sauce, ginger, garlic and sugar in small bowl; stir in pork. Heat 1 tablespoon oil in hot pan. Add pork and stir-fry 3 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add onion; stir-fry 2 minutes. Add napa; stir-fry. Add tomatoes, pork and soy sauce mixture. Cook and stir gently until sauce boils and thickens. Gently fold in tofu; heat through.
Cream together shortening, peanut butter and both sugars until light and fluffy. Add vanilla and eggs. Beat well. Mix in flour, stirring only until blended. Add coconut, if desired. (Batter will be thick.) Spread evenly in greased 13 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes until done. Cool and cut in bars.
Heat oil in heavy skillet. Add wine and tomatoes. Stir 2 minutes. Add cream and boil until mixture is reduced to sauce consistency, about 2 minutes. Remove from heat. Add butter and garlic. Whisk until just melted. Season to taste with salt and pepper. Pour sauce over, our favorite, grilled tuna steaks or scallops or whatever you wish! Makes enough sauce for 2 servings.
Sift together the first 5 ingredients. May use juice from chilies mix and add to dry ingredients just until moistened. Add eggs, milk and oil.
Dissolve bouillon in water; mix 1/4 cup of the bouillon and the remaining ingredients except potatoes, cheese and mushrooms. Pat in 9-inch skillet to within 1-inch of edge. Pour remaining bouillon around edge. Place potato wedges on meat loaf in spoke fashion. Cover and cook over low heat until potatoes are tender, 30 to 40 minutes. Arrange cheese on potatoes; sprinkle with mushrooms. Cover and cook until cheese is melted, 2 to 3 minutes. Garnish with parsley, if desired. Makes 4 to 6 servings.
Combine first 3 ingredients in large bowl; beat at low speed of electric mixer 30 seconds. Increase speed to medium and beat 2 minutes. Pour batter into a 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 350° for 35 minutes or until cake springs back when touched lightly in center. (Check at 25 minutes.) Let cake cool in pan on wire rack. Combine milk and pudding mix in a medium bowl; beat at low speed of an electric mixer 2 minutes or until thickened. Cover and chill 5 minutes. Stir in pineapple. Pierce 48 holes in top of cake, using the handle of wooden spoon. Spread pudding mixture over cake. Next, spread whipped topping over pudding mixture. Sprinkle topping with shredded toasted coconut. Store in refrigerator. Makes 16 servings.
Cream margarine and Crisco. Mix in sugar. Add eggs, one at a time, and beat well after each. Add baking powder, flour and milk (alternate between each). Beat well after each. Add vanilla. Blend all together. Pour in greased and floured tube pan. Bake 1 hour and 15 minutes at 325°.
Combine water, margarine, shortening and cocoa in saucepan and bring to a boil. In another container, mix together eggs, sour milk, vanilla and soda. In large mixing bowl put flour, sugar and salt. Pour melted mixture over dry and mix well. Mix in egg mixture. Bake at 350° for 30 minutes (large jelly roll pan is good).
Combine flour, brown sugar, nutmeg, sugar, 3/4 cup oil and cinnamon. Take out 1 cup for topping. Add a bit more oil to remainder (1 tablespoon). Add baking powder, salt and egg. To 1 cup sour milk, add baking soda and pinch of salt. Pour milk over mixture and stir. Do not remove lumps. Pour into greased 9 x 13-inch Pyrex dish. Sprinkle the cup of topping over cake batter. Cover with 1 cup chopped nuts. Sprinkle with cinnamon and salt. Bake at 375° for 25 to 30 minutes.
In heavy saucepan heat milk until it scalds. Mix sugar, eggs, cornstarch, salt and cocoa and stir into milk. Cook until it forms a soft custard. Soften unflavored gelatin in 1/4 cup cold milk and stir into custard while the custard is lukewarm. Add miniature marshmallows and let dissolve slightly. Let mixture cool, then add vanilla and almond extracts, evaporated milk, whipping cream and light cream. Add chopped candy bar, chopped almonds and chopped cherries. For added flavor, ripen in freezer at least 2 hours before serving. Yields 6 quarts.
Grind cranberries, mix with sugar and refrigerate overnight. Next morning, add bananas, marshmallows, grapes and nuts; mix thoroughly. Whip cream. Add vanilla and sugar. Fold into cranberry mixture. Refrigerate about 2 hours before serving.
Fry hamburger and onion. Add taco mix. Roll up in white tortillas with cheese. Put in casserole dish. Pour soups and milk over enchilada casserole. Cover with cheese. Bake at 350° for 45 minutes.
Use 1/3 pecans in cheese ball. Save 2/3 pecans to roll ball in. Mix ingredients; chill overnight. Form into ball and roll in pecans. Refrigerate.
Mix all the ingredients together. Roll into balls. Bake at 350° until brown, about 20 minutes.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in real lemon juice and vanilla. Pour into shell and chill until set. Top with strawberries and glaze.
Beat well. Pour into unbaked pie crust. Bake at 300° until custard is set.
Place 1 graham cracker square on paper napkin to keep cracker crisp. Top with chocolate and marshmallow. Microwave at High until marshmallow puffs (15 to 20 seconds). Top with other cracker square. Let stand one minute. For all kiddies - 1 serving.
In a medium saucepan over medium low heat, combine the sugar and cornstarch. Stir well and add the cold water. Stir constantly until well blended and the mixture begins to thicken, about 15 minutes. Divide the mixture into 4 to 5 plastic containers such as margarine tubs. Add food coloring to make the desired colors and add a couple of drops of Ivory liquid soap to make cleanup easier. Be sure to spread newspaper over the work area and dress appropriately. Create masterpieces on fingerpaint paper, butcher paper or waxed paper.
Mix the ingredients together. Pour into raw pie crust. Bake at 350° for 25 minutes or until done.
Preheat oven to 425°. Mix pumpkin, milk, sugar, salt and Blair vanilla. In the empty pumpkin can, mix the eggs and flour with eggbeater until flour is mixed well. Sprinkle Blair cinnamon into mixture. Stir until evenly distributed. Pour into unbaked pie shells. Bake at 425° for 10 minutes, then reduce heat to 350° and bake 50 to 60 minutes until inserted knife comes out clean. Makes 4 pies.
Put pineapple and juice in baking dish. Mix sugar, flour and cheese. Sprinkle over pineapple. Stir once or twice. Melt butter and crackers and put over top of pineapple mix. Bake at 350° for 20 to 25 minutes.
Crumble cookies in bottom of pan. Spoon soft ice cream over cookies. Pour syrup over ice cream (use amount you want). Spoon Cool Whip over chocolate syrup. Freeze until ready to serve.
Cook chopped onion in oleo. Cook broccoli and drain. Mix soup, water, rice, cheese and cooked onion in a bowl. Add broccoli. Put in 8 x 10-inch glass casserole dish. Bake 30 minutes at 350°.
Combine the oats and boiling water; let stand for five minutes. Preheat oven to 350°. Have ready a greased 9 x 12-inch baking pan. Add the rest of the ingredients to the oatmeal mixture. Blend well and turn into the prepared pan. Bake at 350° for 30 minutes, or until done.
Place a layer of potatoes in a greased casserole pan. Sprinkle the layer with 1/3 of the flour, salt and pepper. Dot with butter. Repeat, making 3 layers. Pour until just barely covered, the milk preferably hot. Bake at 350° for 1 hour. Yields 6 servings.
In a blender container, combine yogurt, juice, milk and Equal. With the blender running, add peaches a few at a time through opening in lid. Blend until smooth, then add ice cubes one at a time through the lid. Blend until slushy. Makes 4 (7 ounce) servings. Diabetic Food Exchanges, 1/2 milk and 1 fruit.
Place chicken in baking dish. Coat with apricot preserves and Russian dressing. Sprinkle onion soup mix over chicken. Pour water into dish. Cover and bake 1 hour at 350°. Uncover and place pineapple slices on chicken. Finish baking, uncovered, for 30 minutes.
Let cream cheese soften; add onions, ham and m.s.g. Chill and serve. This recipe will serve 3 people.
Combine potatoes, sugar, 1/2 cup melted butter, egg and vanilla. Put in greased casserole. Blend brown sugar and flour. Stir in 1/2 cup melted butter and nuts; pour evenly over sweet potato mixture. Cook at 375° for thirty minutes.
Mix all ingredients until dissolved. Set in refrigerator until thick. Add 1/2 pint Cool Whip. Put in an 8 1/3 x 13-inch pan. Decorate with maraschino cherries (cut in half) or top with pecans, if desired. Cut in squares and serve on lettuce leaf or serve as a light dessert.
Salt and pepper pork chops. Brown and place in casserole dish. Cover with rice. Mix soup and milk together. Pour over pork chops and rice. Bake, covered, at 350° for 1 hour and 15 minutes.
Crumble cornbread in 7x11 container, mix broccoli, cauliflower and carrots. Spread over cornbread. Spread onions then tomatoes, top with Miracle Whip and then bacon bits. Place in refrigerator. When ready to serve spoon out amount you want and mix. Rest will keep in refrigerator until ready to serve.
Arrange in layers beginning with potatoes in a 2-quart baking dish: potatoes, tuna, onion and cheese; repeat until all are used. Pour soup over mixture. Bake at 350° for about 30 minutes. May be topped with bread crumbs.
Cream Crisco and sugar. Add eggs, one at a time. Beat well. Sift flour and add to mixture. Add milk, vanilla and salt. Fold in coconut. Bake at 350° for 45 minutes in Bundt pan.
Cut meat into 1 1/2-inch cubes. Combine meat, soup, sherry and soup mix in a large casserole. Cover and bake at 325° for 3 hours. Makes 6 to 8 servings. Great over rice or for stew; add vegetables during the 3rd hour and increase temperature to 350°.