HumbleIntelligence/food-ner-1-Million huggingface dataset:
Move oven rack to lowest position. Heat oven to 450°. Grease cookie sheet or 12-inch pizza pan. Mix baking mix and water; beat vigorously for 20 strokes. Turn onto floured surface; knead about 60 times or until no longer sticky. Press onto pan. Mix chicken and salsa. Sprinkle crust with 1 cup cheese. Top with onion, chicken mixture and pepper. Sprinkle with remaining cheese. Bake for 12 to 15 minutes, or until crust is brown and cheese is bubbly.
Mix all ingredients together except strawberries. Fold in strawberries and add enough strawberry juice (about 1/4 cup) to make good batter consistency. Bake at 325° for 1 hour in a pound loaf pan or bake for 45 minutes in 4 small loaf pans.
Boil gently the entire can(s) Eagle Brand in water, covered, for 3 hours. Contents will caramelize to a golden brown inside. Open. Serve and enjoy.
This dish will probably need to be done in at least 3 batches, depending on the size of your wok or pot. Divide the ingredients proportionally for each batch. Saut the garlic and ginger in oil on medium heat for 1 or 2 minutes. Add the greens and stir-fry for 1 minute. Add the remaining ingredients, except the soy or fish sauce. Continue to stir-fry until the greens are tender. Toss the soy or fish sauce with the greens right before serving.
Combine sugar and oil. Add vanilla and eggs. Sift together flour, allspice, cinnamon, nutmeg, soda and salt. Alternate dry ingredients with buttermilk into batter. Add nuts and prunes. Bake at 375° for 40 to 45 minutes.
Drain juice from pineapple and combine juice with the sugars, cranberries, raisins and spices. Cook 15 minutes or until boiling. Reduce heat and simmer 25 to 30 minutes or until cranberries are tender. Add the pineapple and nuts. Mix well. Refrigerate at least 4 hours or until chilled. (Each serving has about 338 calories, no cholesterol, 7 grams fat, 4 milligrams sodium.)
Combine ingredients in a large bowl. Blend well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 7 cups.
Mix coffee, chocolate milk and white milk together. Cut ice cream into small chunks and pour mixture over ice cream. Stir until desired consistency is reached. Serves 40 cups.
Whip cream and put in salad dressing. Pour over chicken and vegetables. Before serving, add shoestring potatoes and peas.
Put flour of love, good looks and sweet temper into a well furnished house. Mix together the blindness to faults, self-forgetfulness, dry humor, gentle arguments and powdered wit. Add to above. Pour in rippling laughter and common sense. Work until well mixed, then bake gently in the warm oven of the heart forever. Recipe for a couple getting married.
Fix Hungry Jack potatoes for 12 people as directed on box, using 1/4 cup less water than what it calls for.
Beat butter until light and fluffy. Sift powdered sugar and gradually add to butter. Beat in egg yolks. Stir in flour, flavoring and almonds. Beat until smooth. Put dough in a cookie press, using no cookie tip. Press out into well-greased and floured rings. Bake at 350° until lightly browned. Turn over to remove and cool. Frost as desired, using almond flavored butter icing. Stack rings one on top of the other to make a graduated tower (largest to smallest).
Whisk together the first 5 ingredients. Pour over crackers, stirring to coat. Place on baking sheet and bake at 275° for 15 to 20 minutes.
Sweeten the Petit Suisse with sugar. Add the vanilla and spread a little in the bottom of each pastry shell. Wash the strawberries if necessary and remove the hulls. Set a whole berry on top of each tartlet. Warm the red currant jelly with the squeeze of lemon juice and brush over the tartlets.
Heat butter to boiling and skim it. Mix flour and sesame seed; add hot butter to the mixture. Dissolve yeast in 1/2 water and sugar. Add yeast to mixture. Dissolve salt in remaining water (for blessing) and add to the dough. Knead until smooth. Roll out dough into pie-shaped circle and cut with a cookie cutter and design each one with a fork or special tweezers. Bake at 375° until golden; cool for 1 hour and cover cookies with powdered sugar.
Lightly butter a 9-inch square baking pan; set aside. In a small bowl, combine gelatin and cold water. Stir with a spoon until very thick. Allow to stand 5 minutes. In 2-quart saucepan, combine hot water, 1/2 cup corn syrup and sugar. Place over high heat and stir with wooden spoon until mixture comes to a boil. If sugar crystals are present, wash off with wet pastry brush. Cook to 238° or soft-ball stage. Remove from heat and stir in remaining corn syrup. Pour into medium bowl and mix at high speed, adding gelatin mixture 1 tablespoon at a time. Continue until candy is thick and has cooled to lukewarm, about 10 minutes. Stir in vanilla. Pour into prepared pan. Cool 3 hours or until marshmallow is firm enough to cut. Using knife dipped in hot water, cut marshmallows into pieces about 1 3/4-inch square. Roll cut marshmallows in powdered sugar to prevent sticking. Makes about 25 pieces.
In pan combine the sugar, cornstarch, red food coloring and juice from the pineapple. Cook until thick. Remove from heat and add jello. Stir until the jello is dissolved. Add the pie filling, pineapple chunks, pecans and sliced bananas. Chill well before serving. Store in refrigerator.
Combine all ingredients. Mix well. Spread on large flour tortillas. Roll tortilla and cut crosswise into 1/2-inch pieces. Serve with picante sauce.
Cook pasta as directed on package. In a saucepan, combine margarine, dressing mix, peas and carrots. Heat until margarine has melted. Toss with pasta and turkey. Place in a 2-quart casserole. Heat at 350° for about 20 minutes.
Cook unpeeled potatoes in salted, boiling water to cover, 15 minutes or until tender. Drain and let cool to touch. Leaving skins on, cut potatoes into eighths. Place into large bowl. Combine mayonnaise and next 5 ingredients; add to potatoes. Toss gently. Cover and chill for 8 hours.
Brown meat; drain. Add chopped onion, parsley, bread crumbs, beaten egg and milk into meat. Stuff mixture into cooked shells. Drizzle sauce over top. Add cheese on top. Bake for 30 minutes at 350°.
Mix jello as on package, then add sugar. Add frozen lemonade and orange juice with water they call for on cans. Add pineapple juice. Chill. Before serving, add ginger ale and sherbet.
Cream the sugar and shortening. Add eggs, then flour and salt alternately with milk. Mix well. Add all other ingredients. Mix thoroughly. Drop on greased pan and bake at 350° for 15 minutes.
Pour peaches into a 10-inch pie pan. Mix sugar, flour and egg and pour on top of peaches. Dot with butter and bake at 400° until brown, about 20 minutes.
Peel apples; cut each into 8 parts. Separate each biscuit into 3 parts. Wrap a piece of biscuit around each apple slice and place in a buttered baking dish. Bring water, sugar and margarine to a boil; pour over apples. Sprinkle with cinnamon. Bake at 350° for 30 minutes.
Melt margarine; add chicken parts and brown on all sides. Add remaining ingredients except corn; cover and cook until chicken is tender (about 35 minutes). Add corn and cook until heated through, 8 to 10 minutes.
Mix apples, sugar and nuts and let stand for 1 hour. Stir occasionally so it makes a juice. Mix remaining ingredients together. Add to apple mixture. Bake in tube pan at 350° until done.
Peel the pumpkin, slice into pieces 3 inches long and 1/3 inch wide. Wash well and line up in a wide pan. Put in enough water to reach to the lower half of the pumpkins, then cover and cook on moderate heat until they are tender. When approximately half a glass of water is left in the pan, sprinkle the sugar over. After the steam of the pan has melted the sugar, uncover the pan. Remove from heat after the sugar thickens and allow to cool. Place on a serving plate, sprinkle ground walnuts over and serve.
Mix the first 4 items together and roll out. Cut into 4 to 5-inch squares. Place a tablespoon of cut-up apples on the dough. On the apples, put a teaspoon of sugar. Pinch sides together and bake in 350° oven until brown.
Do not brown meat. Mix all ingredients well. Cover and bake 4 hours at 300°. Yield: 8 servings. Carbohydrate 24 g, protein 23 g, fat 20 g, calories 368. One serving = 3 meat medium fat exchange, 1 bread starch exchange, 1 vegetable exchange, 1 fat exchange.
Scrub potatoes. Pat dry with paper towels. Do not peel. Cut each potato in half lengthwise; cut each half into five wedges. Preheat oven to 400°. Spray cookie sheet with nonstick cooking spray. Place potato wedges, cut side down, on cookie sheet. Sprinkle with salt and pepper to taste. Bake 15 minutes; turn wedges. Sprinkle with additional salt and pepper. Bake 15 minutes longer or until wedges are golden and fork-tender.
Pound veal cutlets with a meat mallet until very thin. Lightly sprinkle with pepper and arrowroot starch. Melt margarine in a large skillet. Add cutlets and saute until broth sides are browned, but do not burn. Transfer cutlets to a covered baking dish. Add wine and tarragon to pan juices. Cook over medium heat until liquid is reduced by half. Pour over veal cutlets. Cover tightly. Bake at 350° for 30 minutes.
Whisk egg whites with sugar and coat nuts with mixture. Melt butter on cookie sheet. Spread nuts on cookie sheet. Bake at 350° for 10 minutes. Stir nuts and bake 10 minutes more.
Make pastry for 2-crust pie or mix up a batch of drop biscuits. Cook onion in butter until tender, but not browned. Stir in flour and salt. Add broth all at once. Cook and stir until thick and bubbly. Add the remaining ingredients.
Mix chicken and soup together. Put into casserole. Cover with grated cheese. Top with stuffing mix. Bake at 350° for 40 to 45 minutes.
Cook squash and onion together and drain. Mix together in mixer the soup, sour cream and carrot. Add squash and beat again. Make crust out of cornbread mix and butter. Put cornbread mix on top. Bake 45 minutes at 350°.
Brown meat; add onion. Cook until tender. Stir in beans, Catalina dressing, water and chili powder. Simmer 15 minutes.
Mix all ingredients together well. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Mix coffee, milk and vanilla. Add ice cream. Save some ice cream to float on top. Serves about 30.
Cream together the cream cheese and taco sauce. Spread in middle of a plate. On top layer, put other ingredients. Put tortilla chips on the plate around the salad. Dip chips into salad. Enjoy.
Mix melted margarine and graham crumbs. Press into a 9 x 13-inch pan. Mix margarine, powdered sugar and eggs 15 minutes until thick. Pour over crumb crust. Slice bananas over layer. Drain pineapple; pour over banana layer. Over all, make a layer of Cool Whip. Sprinkle nuts and place maraschino cherry on each serving. Refrigerate couple of hours.
Heat 2 cups water to boiling in 3-quart saucepan. Add broccoli flowerets and pieces, celery and onion. Cover and heat to boiling. Boil until tender, about 10 minutes; do not drain. Place in blender container. Cover and blend until of uniform consistency.
Use pastry blender to blend ingredients. Blend flour and sugar. Cut in margarine and yolks. Roll into small balls. Bake at 375° for 15 minutes. Place toothpicks in center of each ball right from oven. Let cool. Melt caramels and milk in double boiler. Dip balls into melted caramel 3/4 of the way. Then dip in nuts. Set on wax paper until caramel hardens.
Defrost patty shells as directed. Cook frozen vegetables as directed. Stir in soup and fish. Heat through and serve on shells.
Heat oven to 350°. Mix together all ingredients with an electric mixer. Spray three 9-inch cake pans with nonstick coating. Pour batter equally into the three pans; bake for 20 minutes. Cool layers in pans on wire racks for 10 minutes. Carefully remove layers from pans to rack to cool completely.
In a bowl, combine soup and milk. Stir in vegetables, chicken, 1 1/4 cups cheese, pimentos, salt and pepper. Transfer to a greased 9-inch square baking dish. Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese and bake 5 to 10 minutes longer or until bubbly. Let stand for 5 minutes. Serve over rice. Yield: 4 servings.
Place rib racks in a large glass baking dish. Pour marinade over; refrigerate, covered, 24 to 48 hours. Turn ribs several times. Remove ribs from marinade and place in one layer on rack of broiler pan, reserving marinade. If ribs do not fit on broiler pan, bake in 2 batches. Bake, uncovered, in preheated moderate oven at 350° for 40 minutes, basting several times. Preheat grill. Grill rib racks, covered, over medium-high fire for 20 to 30 minutes, basting with reserved marinade and turning frequently to prevent burning. Ribs should be glazed brown and tender. Carve into individual ribs to serve. Makes 4 servings at $2.63 each.
Mix together sugar and milk. Bring to a boil for 8 minutes. Then add chocolate, marshmallow cream, pecans and vanilla; mix well. Pour into buttered pan. Allow to cool before slicing.
Bring sugar, cocoa, milk and margarine to full boil, stirring constantly. Boil 2 minutes. Remove from heat. Stir in peanut butter, vanilla and oatmeal. Drop by spoonfuls onto wax paper. Cool.
Cut meat in 1 1/2 x 1/2-inch strips, flour thoroughly, and brown in hot fat. Add sliced onions and mushrooms. Saute 5 minutes. Add other ingredients, except sour cream. Cover and simmer slowly for 1 1/2 hours, or until meat is tender. Add sour cream and heat thoroughly. Do not boil. Serve over cooked noodles.
Put margarine, cocoa, buttermilk, water and eggs together; bring all these almost to a boil (do not boil). Add sugar, flour and vanilla; beat well. Bake at 350° for 35 minutes in a 13 x 9-inch pan. Cool.
In 10-inch skillet, cook beef and onion until browned and onion is tender. Spoon off fat. Stir in soup, mustard and pepper. Reduce heat to low. Heat through, stirring occasionally. Serve on buns.
Place 1/2 tablespoon oil in a skillet over low heat. Add chopped onions and cook until onions begin to turn a golden brown. Add shrimp and mushrooms. Continue to cook for about 3 minutes. Remove from skillet and drain on paper towel. Combine water, shrimp, onions, mushrooms, parsley, salt and pepper (to taste) in a saucepan. Cook over low heat for 7 to 10 minutes.
In large bowl, combine 1/2 cup of butter or oil and the cream cheese and let come to room temperature. Add 2 cups flour and blend well. Chill. Roll out half of the dough and place in a 9-inch pie plate. Reserve the remaining dough for the top crust.
Mix all ingredients together; place in serving bowl. Chill; garnish top with paprika. Serve instead of lettuce salad with meals.
Mix Cool Whip and condensed milk; add lemonade. Pour into precooked and cooled pie shell. Place in refrigerator overnight.
Pour mixture of the first 5 ingredients into lightly greased casserole. Break the bread; place on top of pineapple. Slice the margarine or butter over bread. Bake at 400° for about 30 minutes.
Cut pork into 1/4-inch thick. Dust lightly with flour. Melt butter; add pork. Brown on both sides, making sure it is cooked all the way through. Take pork out of pan. Set aside.
Beat cream cheese, mayonnaise and sugar with electric mixer. Add cranberry sauce and pineapple. Mix well. Fold in whipped cream. Freeze in a 9 x 9-inch dish. Cut into squares to serve.
Add olive oil and onion in a 2-quart pan. Saute 2 minutes on medium heat, add turkey. Saute until turkey is all opaque. Add rest of ingredients; stir. Cook over medium heat for 45 minutes to 1 hour, stirring occasionally. Serve with croutons or crackers. Yields 4 servings.
In large bowl, cream sugar, vegetable oil, eggs and vanilla together and beat well. Add remaining ingredients and mix well. Pour batter into 3 well-greased 9-inch cake pans or 1 (9 x 13-inch) pan. Bake at 350° for 50 minutes or until done.
Mix all ingredients and pat into patties. Roll into flour (or corn meal) and fry.
Blend cream cheese and yogurt until smooth. Stir in remaining ingredients. Chill before using.
Cook the cranberries in 3 cups water for about 5 minutes (until skins pop open) and strain. In another pan, cook sugar and 4 cups hot water for 5 minutes and let cool. Add orange and lemon juice; mix in cranberry juice. Chill. Just before serving, add 1 quart of ginger ale. Put in punch bowl. Slice bananas into punch bowl. Makes about 25 cups. It takes 7 1/2 cups of cranberry mixture for each quart of ginger ale.
Mix sugar and cream cheese. Add thawed strawberries, then Cool Whip. Right before serving, slice and add bananas.
Sift flour into mixing bowl. Make well. Add rest of ingredients and mix with hand until you have stiff dough. Roll thin and cut with cookie cutters. Bake at 350° for about 12 minutes. Cookies will be crisp and will hold their shape.
Put all ingredients in large pot; fill 3/4 way with water. Cook on high for 4 hrs. You may need to add water.
Soak beans for about 2 hours. Cook beans in medium size pot until tender. Chop all vegetables. Keep separate. Saute in vegetable oil the onion, bell pepper, garlic and carrots. Chop canned tomatoes a little and add to beans along with sauteed carrots, onion, bell pepper and garlic. Add chili powder, pepper, cumin and salt. Let simmer 20 minutes. Add broccoli. Serve with cornbread or spicy hot cheese cornbread and rice.
Boil all ingredients except eggs until mixture bubbles. Then slowly add egg yolks. Beat until ready to spread.
Fry bacon until crisp. Remove to chop. Brown chopped onion in bacon grease. Drain. Mix soup and milk. Cut tomatoes in half crosswise. Place pieces, cut side up, in casserole. Mix bacon, onion, half the bread cubes and milk-soup mixture. Top tomatoes with this sauce. Sprinkle remaining bread cubes on top. Bake at 350° for 30 minutes.
Measure corn flake crumbs into shallow dish. Set aside. In a bowl, beat eggs until foamy. Stir in a pinch of salt, milk and vanilla. Dip bread halves into egg mixture, turning once to coat both sides. Do not soak bread in the liquid. Coat bread evenly on both sides with corn flake crumbs. Place bread in a single layer on well-greased baking sheet. Bake in oven at 400° for about 10 minutes or until lightly browned. Serve with jelly, maple syrup or powdered sugar.
Wash beans thoroughly and place in large kettle. Cover with water. Add 1 tablespoon of salt and soak overnight. In morning, drain. Add two quarts of water and smoked turkey leg, ham or ham hocks. Bring to boil and simmer slowly until beans are done, 3 to 3 1/2 hours.
Mix apples, celery, pineapple and marshmallows. Add sugar to Cool Whip. Fold in mayonnaise, lemon juice, vanilla and nutmeats. Fold in carefully to keep salad fluffy. Serves 10.
Combine milk, rice, cinnamon and raisins in saucepan. Bring to rolling boil, stirring constantly. Reduce heat; boil slowly for 15 minutes, stirring occasionally. Slowly pour hot mixture into eggs. Beat well. Add vanilla and Equal. Sprinkle with nutmeg.
Mix spice seasoning, salt and water. Add to nuts. Stir well before adding oil. Then mix and toss well before spreading on microwave dish (leave center area open). Cook on High 3 minutes. Stir well and leave center open. Cook on High 5 more minutes. Cool to room temperature. Stores well.
Saute onions in oleo. Combine cream of chicken soup, cheese, boiled broccoli, then rice. Bake in oven at 375° for about 25 to 30 minutes.
Mix Dream Whip and make as directed on package. Add cream cheese and confectioners sugar. Whip together in mixer until smooth and put in 2 cooled pie shells.
In a large bowl, mix together broccoli, raisins, onion and bacon. Mix together mayonnaise, sugar and vinegar until sugar is dissolved.	Pour over broccoli mixture. Toss gently. Cover and refrigerate 2 hours.
Split franks lengthwise. Place slices of cheese and pickle in split frankfurters. Wrap franks with strips of lean bacon. Fasten bacon with toothpicks. Place on broiler rack. Broil 6 inches from flame for about 8 to 10 minutes per side.
Stir the first 5 ingredients together. Pour 1 quart of corn oil in a large skillet to 1/2 inch. Don't fill over 1/3 full. Dip 4 cups cut up vegetables or chicken (cut small, boneless, skinless), a few at a time, into batter. Stir now and then. Fry 2 or 3 minutes, turning once.
Unwrap tamales and cut into small pieces into a baking dish; spread chili over the tamales. Sprinkle onions over chili; top with chips. Cover and cook in the microwave for about 10 minutes. Remove from microwave and sprinkle cheese on top and let melt.
Grease 10 1/2 inch skillet. Brown sausage and onion (drain well). In bowl mix eggs, cornmeal, milk, cream corn and oil pour 1/2 mixture in skillet, sprinkle sausage on top, pour remaining batter on top. Bake 40 -45 minutes at 425°.
Crust: Combine graham cracker crumbs, 2 tablespoons sugar, cinnamon and margarine into a 9 x 13-inch pan.
In a medium bowl, mix flour and shortening together. Add milk, a little at a time. Roll out on a floured countertop; cut into shapes. Place on an ungreased baking dish. Bake at 450° for 10 to 12 minutes.
Melt chips over hot water. Add balance of ingredients. Drop by spoonfuls on wax paper and cool.
Slice top of bread off. Take the middle out and break into bits. Mix bread bits and all ingredients together. Place in the bread. Put top back on and bake at 325° for 1 1/2 hours.
Preheat oven to 450°. Spray nonstick baking sheet with nonstick cooking spray. Arrange potatoes on sheet and drizzle with out. Turn potatoes, coating well with oil. Bake for 10 minutes, turn potatoes over and bake until edges are lightly browned, about 10 minutes longer. Transfer potatoes to mixing bowl, sprinkle with spices and mix well.
Mix all ingredients well, place in loaf pan. Cover with 2 slices bacon, over this pour 1 (8 ounce) can tomato soup. Bake for 1 hour at 350°. Serves 6.
Serving suggestions: 1. Serve on toast points or quartered toasted English muffins; slip into microwave to melt cheese. 2. Slice tops off of small hard rolls; use fork to remove inside of roll and stuff with cheese. Wrap with waxed paper (twist ends) and warm in a 250° oven for 20 minutes. 3. Excellent served with corn chips.
Cream sugar and butter together. Add eggs and beat well. Add dry ingredients and vanilla; beat. Add by hand apples, nuts, and raisins. Bake in a tube pan at 350° for 1 hour and 20 minutes.
Mix first 4 ingredients plus 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; set aside. Bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon salt and pasta; cook until just tender, about 9 minutes. Drain and return pasta to the soup kettle. Add pepper mixture and Parmesan cheese; toss to combine.
Cook and drain beef and pork. Saute onion and green peppers. Stir all ingredients together and put in a 9 x 13-inch pan. Bake 30 to 40 minutes at 350°.
Thaw bread dough and flatten. Spread pizza sauce down the length of middle. Spread rest of ingredients. Bring up edges to form loaf of bread and pinch together. Toothpicks work good to hold everything together. Bake at 350° until bread is done. Cut and serve hot.
Blend well the butter and sugar. Beat in eggs, one at a time. Add extracts. Sift together dry ingredients. Add to egg mixture alternately with 7-Up. Blend just enough to mix. Fold in lemon peel and nuts. Turn into greased loaf pan. Bake in preheated 350° oven for 45 to 55 minutes.
Mix lime jello and chill only until congealed. Mix together in top of double boiler the marshmallows, cream cheese and orange jello (dry). Heat until all is melted and creamy. Set aside. Whip the whipping cream. Add pineapple (liquid and all). Add this to melted mixture in double boiler. Put in large Pyrex dish. Pour congealed lime jello over this. Put in refrigerator and chill until served.
Combine first 8 ingredients in large saucepan. Simmer 20 to 30 minutes until vegetables are tender. Add milk to flour and blend well. Add milk to vegetables and cook until thickened, stirring continuously. Add bacon or ham. Add cheese and stir until melted.
Brown ground beef; drain. Crush the Doritos; put in bottom of large casserole dish. Pour margarine over the Doritos. Put ground beef over the Doritos and margarine. Put both cans of refried beans over the beef. Sprinkle over the beans with the garlic powder. Put the onion over the beans. Add grated cheese on top. Bake in oven at 350° for about 15 to 20 minutes.