HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat tomatoes and margarine until boiling. Mix Bisquick as directed on box for dumplings. Drop by teaspoon into boiling tomatoes. Sprinkle black pepper on dumplings. Cover and cook 12 minutes on medium heat. Do not remove cover while cooking.
Combine all ingredients, except brown sugar; blend until smooth. Sprinkle brown sugar on top and chill at least 2 hours. Stir and serve with fresh fruit.
Cook noodles as directed. Mix together soups and sour cream. Combine together with noodles and chicken. Put in casserole dish. Cut up bread into cubes and brown in stick of butter. Place on top of chicken mixture. Bake at 350° for 45 minutes.
Saute onion and garlic in oil. Add parsley, tomato puree, pepper, salt and wine; stir and simmer 10 minutes. Add the fish and simmer 15 minutes. Serve over sliced and toasted crusty bread.
Blend pie filling mix with corn syrup. Gradually stir in evaporated milk and egg. Add pecans. Pour into pie shell.
In a large mixing bowl, combine onion, salt and pepper, egg, spinach, Parmesan cheese, cottage cheese and 1 cup of Mozzarella. Mix well. Stuff cooked jumbo shells with this cheese mixture and place, open side down, in a large baking dish. Cover with spaghetti sauce.
Beat eggs; add sugar, oil, vanilla and poppy seed. Stir well. Sift together salt, flour and baking powder. Add to liquid mixture. Stir in milk. Bake in large loaf pan, greased and floured, at 350° for about 50 to 60 minutes.
Cook the chicken breasts, remove the bone and cut into bite size pieces. Cook the broccoli until tender, cut up and place in a buttered 13 x 9 pan, place chicken pieces on top. Drain the artichokes and place over the chicken, then sprinkle with almonds. Mix together the sour cream, soup, curry powder and wine. Spoon over the mixture and bake at 350°f. 180°c. gas mark 4 for 1 1/2 hours.
Blend butter, flour and brown sugar. Reserve 1/2 cup for topping. Add white sugar, buttermilk, baking soda, egg and vanilla. Blend and pour into greased and floured 9 x 13-inch pan. Mix reserved topping mix with Heath bars and nuts. Sprinkle over batter and bake at 350° for 30 minutes.
Mix everything in large bowl. Pour in 9 x 13 baking dish. Bake at 350° for 45 minutes to 1 hour.
Mix all ingredients, except cake mix, butter and chopped nuts. Put in a 9 x 13-inch greased pan. Sprinkle 1 package of cake mix, plus pudding in the mix, evenly over top. Drizzle melted butter over and sprinkle top with nuts. Bake at 350° for 45 to 55 minutes until consistency of pumpkin pie. Serve with Cool Whip. Serves 12.
Mix flour and baking powder. Cream the butter, sugar and eggs. Combine these and add buttermilk and soda. Mix well. Add cherries with a little juice, chocolate chips, dates, coconut, pecans and vanilla. Mix well and divide using 2 loaf pans. Bake at 300° for 1 1/2 hours or until done in center. Wrap in foil and keep stored in refrigerator. This is especially good at holiday time served with coffee.
Sift flour and salt into bowl. Add 1 1/2 cups buttermilk. Cover and let stand overnight at room temperature. In the morning, add the beaten egg and the soda mixed with the other 1/2 cup buttermilk. Beat well. Drop by tablespoonfuls on hot, well-greased griddle. Fry on one side and turn once only to fry on other side.
Let cream cheese stand at room temperature until soft. In bowl, beat cream cheese until light and fluffy. Slowly add milk and beat until smooth. Stir in lemon juice and vanilla until well mixed; pour into crust. Chill 3 hours until firm. Top with cherry pie filling.
Beat eggs until fluffy; add sugar and oil. Mix well. Add dry ingredients; mix well. Add pumpkin and chopped nuts. Grease and flour Bundt pan. Pour mixture into pan and bake 1 hour at 350°.
Mix first seven ingredients well and pour into casserole dish (9-inch square). Combine brown sugar, margarine, flour and cinnamon. Mix well until crumbly. Stir in pecans. Spread on top of sweet potatoes. Bake at 350° for 40 minutes.
In casserole dish, melt butter and add onion and frozen broccoli. Steam until tender. Add soup and Cheez Whiz to mixture, then stir in rice. Cook 30 minutes at 350°. Can be frozen and reheated.
Let stick of margarine soften at room temperature. Sift flour, sugar, baking powder, cream of tartar and salt into margarine. Cut in until particles are fine. Add egg and milk and stir until forms a ball. Knead lightly on floured board. Roll until 1-inch thick. Cut with glass and bake on cookie sheet at 425° for about 20 minutes until very lightly browned. These can be frozen unbaked until ready to bake. Defrost slightly on cookie sheet before baking. Delicious with strawberry jam.
Bring water, cinnamon, cloves and allspice to a boil. Add tea bags. Steep 5 minutes, then strain. Add remaining ingredients. Heat until sugar dissolves.
Soften yeast in warm water. Cool milk to lukewarm. Meanwhile, sift flour, sugar and salt into bowl. With knife or blender, cut in butter until resembles cornmeal. Add egg, yeast and milk. Beat well. Stir in cheese and parsley. Use greased 8 x 1 1/2-inch round pan. Cover with damp cloth and let rise in warm place until double in bulk, about 40 minutes. Dot with butter. Bake at 375° for 20 to 25 minutes. Cut in pie shaped wedges.
Brown meat. Add chopped vegetables. Cook until almost done. Add the vinegar, sweetener, Worcestershire sauce and blend. Add tomato sauce. Heat and serve on buns or baked potatoes sprinkled lightly with shredded cheese.
Line pie crust with peaches, half side up. Mix the sugar and flour; sprinkle over peaches. Add the half and half; sprinkle with nutmeg and dot with butter. Bake at 425° for 15 minutes. Turn back oven to 375° until done, about 30 minutes.
Mix all ingredients together except corn flakes and margarine. Put mixture in greased 9 x 13-inch baking dish. Cover top with corn flakes and melted margarine. Bake at 350° for 1 hour.
Combine sugar and flour in saucepan. Add vinegar and beet juice. Stir until thick, stirring constantly. Add beets, butter and salt to taste.
Prepare devil's food cake mix as directed on box. (I bake in two loaf pans.) Set aside to cool.
Mix all dry ingredients together. Make a well and spoon in the oil. Add peaches and eggs. Mix well. Pour in greased and floured loaf pan. Bake at 350° for 1 hour.
Combine cheese through eggs and mix well. Drain spinach and add. Put into greased casserole. Bake at 350° for 1 hour.
Mix together and put in the refrigerator for 1 hour to set up. Form into a ball.
In a medium-sized saucepan, combine first 4 ingredients; bring to a boil. Set aside. Sift sugar, flour and soda into a large mixing bowl. Pour cocoa mixture over sifted ingredients. Mix well with a spoon. Stir in eggs and vanilla. Pour into a well-greased 9 x 13-inch baking dish. Bake at 350° for 25 to 35 minutes. Cool in pan. Warm peanut butter to spreading consistency and spread on cold cake. Cover with fudge frosting.
Mix oil and eggs together. Sift dry ingredients together. Add baby food to mixture and then nuts. Beat until creamy. Bake in greased and floured pan at 350° for 45 to 50 minutes. Use 9 x 13-inch pan. Make frosting.
Put all the ingredients in a blender; process until smooth. Refrigerate for 2 hours. Makes 1 1/2 cups.
Mix all ingredients together except the milk. Gradually add milk, stirring with a whisk until the mixture is thin and creamy. Spray an 8-inch round nonstick skillet with cooking spray and heat over medium to medium-high heat. Pour in batter, spreading to edges to flatten. Brown on both sides.
Heat oven to 350°. Heat oleo in rectangular pan (13 x 9 x 2-inch) in oven until melted. Sprinkle with brown sugar. Spoon pineapple over brown sugar. Spread evenly. Prepare cake mix as directed on package; pour over pineapple. Bake 35 to 40 minutes. Cool 10 minutes. Invert onto platter.
Line cake pan with 1/2 bag crushed Fritos. Cover Fritos with chicken. Set aside. In a large bowl, mix soups, tomatoes and broth. Pour over chicken. Sprinkle chopped onions across top. Layer remaining Fritos on top of onions. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 425°. In a double boiler, melt 1 pound chocolate with butter; set aside. In a large metal bowl, combine eggs and sugar. Place bowl over pan of boiling water. Using wire whisk, beat sugar and eggs until sugar dissolves and mixture is warm to touch. With electric mixer, immediately beat mixture until triple in volume, about 5 to 10 minutes. Fold flour and chocolate into eggs. Pour into an 8-inch round cake pan, lined with parchment paper. Bake exactly 15 minutes and cool. Place in freezer for at least 24 hours. When ready to serve, remove cake from pan and peel off paper. Whip the cream with powdered sugar and liqueur until peaks form. Top cake with whipping cream. With potato peeler, form curls from remaining chocolate and pile curls on whipping cream. Makes 12 servings.
Coat 8-inch square shallow baking pan with nonstick spray. Sprinkle with half the cheese. Crack eggs over cheese evenly. Break egg yolks; do not stir. Drizzle cream over eggs. Top with remaining cheese. Cover and refrigerate now, if desired. Bake at 350° for 20 to 25 minutes or until eggs are set, but not hard and cheese is melted. Add bacon and bake 2 to 3 minutes longer. Sprinkle with parsley; serve immediately.
Brown onion in butter. Add rice and seasonings, Cook and stir to brown rice lightly. Add broth. Place in 2-quart casserole and cover. Bake at 350° for 30 minutes or until rice is fluffy. If desired add vegetables. Chop 1 to 2 cups vegetables such as green peppers, cabbage, celery and small amount of onions. Add water chestnuts if desired.
Place first 5 ingredients into large saucepan or Dutch oven. Bring to a boil. Reduce heat and simmer for 2 to 2 1/2 hours. Add celery and onion. Cook until almost tender. Add noodles and cook about 10 minutes.
Mix meatball ingredients well. Shape into balls. Brown in 1/4 cup oil and drain well.
Grease a Bundt pan and bake at 350° for 55 to 60 minutes.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. In large bowl, stir together flour, sugar, cocoa, brown sugar, baking powder and salt. Add butter; cut in with pastry blender or with hands until mixture is well blended, resembling coarse crumbs. Add eggs; mix well. Spoon mixture into prepared pan, pressing firmly onto bottom of pan. Bake 8 to 10 minutes or until mixture is set.
Mix all ingredients and cook in top of double boiler until hot and well mixed. Refrigerate.
Cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Add milk, nutmeg and vanilla. Sift flour and baking powder together and combine with other mixture. Add additional flour to roll out, then cut into rounds. Bake on ungreased cookie sheet in oven at 325° for 15 minutes. Yields 4 dozen.
In 4 quart casserole, cook noodles in 2 1/2 quarts boiling water; drain. Cook beef in microwave about 4 minutes, stirring once or twice. Drain excess fat. Add tomato sauce, salt and pepper; cook 5 minutes by microwave. Combine cheeses with onion and green pepper. In casserole layer half the noodles, all cheese mixture and remaining noodles, then all meat sauce. Cover with plastic wrap and cook by microwave 15 minutes. Makes 6 servings.
Cook limas to barely tender. Brown pepper in butter. Mix with limas which have been drained. Mix in celery soup gently. Place in greased casserole dish. Cover with cheese and crumbs. Bake at 350° for 40 minutes. Serves 6 to 8.
Make your regular chicken salad. Leave out the onions. Dice a red apple with peel on. Cut apple real fine and add to your chicken salad.
Mix flour, sugar, baking powder, salt and shortening with pastry blender. Add egg, milk and blueberries. Blend slightly. Sprinkle muffin tops with a little granulated sugar. Bake in a 400° oven for 15 to 20 minutes. Makes 12.
Mix together the peanut butter, powdered sugar and cream cheese very good, then blend in 3/4 of the Cool Whip. Pour in pie shell and put rest of Cool Whip on top. Refrigerate.
Spray 9 x 13-inch casserole with Pam spray. Combine all ingredients, except cheese and onion rings. Put in casserole. Sprinkle cheese and onion rings on top. Bake at 350° for 40 to 50 minutes.
Saute ground pork and squeeze between paper towels to get rid of excess fat. Use a flat aluminum or glass dish. Spray with Pam and add all ingredients, mixing well. Cover with foil. Do not stir while cooking or lift foil. Cook for 1 1/2 hours at 350°.
Make dough as for biscuits, using 1 cup milk. Roll out on floured board as thin as possible. Sprinkle with sugar and dot with margarine. Roll up and cut into 3 rolls. Place in deep baking dish and sprinkle generously with sugar and cinnamon. Dot with plenty of margarine. Cover with 2 cups sweet milk and 1 teaspoon vanilla. Sprinkle with a small amount of nutmeg. Bake at 350° until brown. When done, cover to prevent drying out.
Beat together brown sugar, eggs, vanilla and oleo. Mix dry ingredients and add to the mixture with chopped nuts. Bake in a greased tube pan at 350° for 1 hour.
Combine first 9 ingredients in a jar and shake vigorously. Set aside until ready to use. Wash and pat dry spinach; tear into bite sized pieces and place in refrigerator to keep crisp. Fry bacon, drain, let cool and then crumble. Chop hard-cooked eggs. Combine bacon and eggs. Arrange the spinach in a large salad bowl. Pour dressing over spinach leaves and tip with crumbled bacon and chopped eggs. Serves 4 to 6 people.
Heat milk and butter slowly on low heat. Add salt and pepper. When milk is scalded, add oysters with juice and continue to simmer 10 minutes. Serve with crackers. Serves 2.
Preheat oven to 400 degrees. Put fruit into a pan with the juice and bring to a boil. Remove from heat, stir in bread, cinnamon and banana. Spoon into a 5 cup baking dish and pour milk over it. Sprinkle with raw sugar. Bake 25 to 30 minutes, until firm. Meanwhile, prepare pudding according to instructions and when the fruited pan comes out of the oven, spoon the vanilla pudding on top. Chill in the refrigerator until firm.
Mix together ingredients. Grease and flour a 10-inch tube pan. Put 1 cup chopped pecans in bottom of pan. Bake at 350° for 50 minutes.
Mix pudding and pineapple together. Add marshmallows and Cool Whip. May also add chopped nuts. Let set overnight.
Cook noodles until tender. Drain. Mix soup, milk and salt. Heat and add cheese. Stir until melted. Add remaining ingredients except 1/2 cup almonds and bread crumbs. Mix with noodles and put into a 9 x 13-inch glass pan. Top with crumbs and remaining almonds. Bake 20 minutes at 400°. Can make casserole ahead and top with crumbs just before baking.
Brown ground chuck in skillet until brown. Alternate layers of Tater Tots, ground chuck and sliced onion. Pour soup contents, along with about 1/2 can water over this mixture. Bake for 30 minutes in a 350° oven.
Cream butter, sugar and salt. Add vanilla, flour and nuts; mix well. Shape into balls the size of a walnut or smaller. Place on an ungreased cookie sheet. Bake approximately 12 minutes at 350° (just long enough to hold dough together). Cool a little, then roll in powdered sugar. To coat them well, it may be necessary to roll them again when cooled. Makes 4 dozen.
Bake cake according to directions on package. Mix pudding according to pkg. directions. Break cake into pieces. In a large glass punch bowl, layer ingredients in the order listed; repeat layers. Decorate top with pecans and cherries.
In large skillet, combine sausage and beer. Cover and simmer 10 minutes. In small bowl, stir together other 4 ingredients. Stir into sausage. Bring to a boil and boil 1 minute or until slightly thickened.
Brown meat; drain. Add onion and green pepper. Cook until tender. Stir in cheese spread, tomatoes and chili powder. Heat until cheese is melted. Serve with tortilla chips.
Cut won bok in 2-inch slices. Combine pork and next 6 ingredients (only 1/2 salt). Shape into 1-inch balls. Heat stock. Gently add meatballs; simmer 20 minutes covered. Add won bok, mushrooms and salt to taste and simmer 5 more minutes.
In a large, flat roasting pan, place the pieces of chicken, skin side up, without letting them overlap. In a saucepan, heat the syrup from the peaches to just below boiling point. Add the chopped onion, soy sauce, butter or margarine and Accent. Baste each piece of chicken generously with this mixture. Place in a 375° oven for 1 1/2 hours, basting frequently. When the chicken is golden brown and tender enough to pierce with a fork, place the peach halves, hole side up, around the chicken. Place a cherry in the center of each peach. Return to the oven for an additional 8 minutes, or until the peaches are warmed through. Serves 8.
Tear up bread and cover bottom of a 9 x 13-inch pan. Brown and drain sausage. Then sprinkle over bread. Sprinkle grated cheese over this. Beat eggs, milk, mustard, salt and pepper together. Pour mixture over bread and sausage. Refrigerate uncovered overnight. Bake uncovered at 350° for 30 to 40 minutes.
Dice all beef and scallions to taste. Mix thoroughly with cream cheese. Shape into ball. Wrap with plastic and refrigerate. Serve with crackers.
In microwave or small pan saute onion and celery in margarine until clear. Cook broccoli according to package directions; drain. At same time cook rice. Mix all cooked ingredients with soup and cheese. Add salt, pepper and Tabasco to taste. Sprinkle top with bread crumbs. Bake uncovered at 350° for 45 minutes or microwave for 10 to 15 minutes. Serves 6.
In large bowl, mix sugar and cocoa. Add milk and butter (do not stir). Heat 4 1/2 to 6 minutes on High power, until butter is melted. Add nuts and vanilla, stirring until smooth. Spread into well-greased 13 x 9-inch baking dish. Chill until firm. Makes 3 pounds of fudge.
Mix all ingredients except broth. Pour into baking dish and top with bacon slices. Bake at 350° for 1 hour.
Cream shortening, add sugar and eggs. Mix soda in sour milk and add to mixture. Put salt and baking powder in flour and sift into batter. Add bananas and nuts. I seldom put nuts in mine, whatever you want. Bake at 350° for 1 hour.
Combine all ingredients. Store in airtight container. Makes 4 1/2 cups.
Combine first four ingredients in a blender until smooth. Toss with cooked fettucine. Garnish with walnuts. Serves 4.
Heat oven to 400°. Cook broccoli and place in ungreased casserole dish. Beat soup and milk and pour over broccoli. Sprinkle with cheese. Mix Bisquick and butter until crumbly. Sprinkle over broccoli and cheese. Bake 20 minutes.
Prepare graham cracker crust as directed on box. Whip cream cheese until soft and fluffy, then add sugar and peanut butter. Slowly add milk and Cool Whip. Pour into pie shell. Sprinkle with peanuts and freeze. Make 1 day before. Keep portions small. Very rich!
Combine all ingredients and pour into pie shell. Bake at 325° for 40 to 45 minutes.
Peel and core apples and make 32 slices. Unroll crescent rolls (16). On each roll, place 2 slices of apple; roll up and place in a 9 x 13 pan. Melt the butter. Add sugar, cinnamon, nutmeg and vanilla. Spoon over dumplings. Pour Mountain Dew around dumplings. Bake at 350° for 30 minutes. Cover with foil and bake 10 minutes longer.
Mix ingredients well. Pour into greased and floured pan. Bake at 350° for 1 hour and 20 minutes.
Arrange chicken breasts in crock-pot. Mix together other ingredients. Pour over chicken. Cook on low for 6 to 8 hours or on high for 3 to 4. Turn over after half of cooking time, but if you're not able to, don't worry. Delicious anyway. Chicken falls off bone.
Mix cake as directs on box.	In 9 x 13-inch cake pan place pecans and coconut. Put cake mix over nuts and coconut. Mix remaining ingredients and place on top of cake. Bake at 350° for 45 to 50 minutes.
Boil cabbage leaves; drain and set aside. Mix hamburger and other ingredients together and roll meatballs. Wrap each in a cabbage leaf and place in a large boiler. Add 1 can tomatoes and cover with water. Cook for about 40 to 50 minutes.
In a wide frying pan, saute spinach in butter; add ravioli in a single layer, separating them as they thaw out; turn over once. Pour cream over and bring to boil over high heat. Simmer for about 10 minutes or until ravioli is heated through and cooked (check one). Fold in the Parmesan and serve immediately. Makes 8 to 10 servings.
Mix together beans, chilies and taco seasoning. Spread in cake pan. Blend lemon juice and 1/2 cup taco sauce until smooth. Spread on top of bean mixture. Spread sour cream on top of sauce mixture. Top with lettuce, cheese, rest of taco sauce and olives. Serve with tortilla chips and salsa.
Mix together and put in large roaster. Bake in 350° oven for 1 hour. Stir every 15 minutes. Cool. Put in freezer bags. Makes 9 pints.
Mix and cook together the pudding and milk. Cream for 20 minutes: oleo and sugar. Add to pudding mixture and pour on cake. Spread one can pineapple pie filler on top. Sprinkle coconut on cookie sheet and toast in oven until browned. Sprinkle on top. Refrigerate.
Stir together flour, baking powder and salt. Cut in butter or magarine until mixture resembles coarse crumbs. Stir sour cream and milk together. Add all at once to dry mixture. Stir just until dough clings together. Knead gently on well floured surface (10 to 12 times).
Fry bacon, crumble and set aside. In approximately 4 cups of water, boil potatoes, carrots and onions until tender. Meanwhile, melt butter. Add flour and stir until smooth. Cook for about 1 minute. Add milk all at once, blending until smooth; cook until thickens. Add to cooked veggies (do not drain). Add bacon. Add more milk if needed. Garnish soup with grated cheese.
Whisk together orange juice, chicken broth, soy sauce, cornstarch, sugar, hot mustard and red pepper flakes in a small mixing bowl. Set aside. In a medium skillet heat oil. Cook chicken until done and remove from heat. Set aside. Reduce heat and add celery; cook 1 minute. Add squash, zucchini and 2 tablespoons water.	Cook until softened, about 5 minutes. Add red peppers and cooked chicken. Then add sauce and allow to simmer on low heat until sauce is thickened and bubbly. Serve over rice if desired.
Mix together and boil 5 minutes. When meat is done, warm the sauce and dip meat down in the sauce, then put on the grill.
Mix above ingredients together. Store in airtight container. To mix for a cup of tea, blend 1-2 tsp. of mixture in a cup of hot water.
In saucepan, combine sugar, cocoa, milk and butter or oleo. Bring to a boil, stirring constantly. Boil 3 minutes. Remove from heat and add vanilla (peanut butter if desired). Beat with spoon until thick. Spread in buttered dish and cool. Cut into 1-inch squares. Delicious!!!
Sift together the first 5 ingredients. Make a nest in mixture and add next 3 ingredients. Mix all these together. Add pecans. Bake in a greased and floured tube pan for 1 hour at 350°.
Brown meat and onion, stirring often to break up meat. Add tomato sauce, ketchup, Parmesan cheese, garlic powder, fennel seed and oregano. Cook for 20 minutes. Split rolls; spread with garlic spread on top half of roll. Divide meat evenly. Place slice of cheese on each. Wrap in aluminum foil and heat in 350° oven for 15 minutes or until cheese is melted. Serves 6.
Crush graham crackers, then combine first 4 items. Pat firmly into 9 x 13-inch pan. Melt chocolate chips and pour over graham mixture. Smooth out and refrigerate 10 minutes. Cut into squares. Do not allow chocolate to set firm before cutting!
Mix ingredients together and pour into lightly greased casserole dish. Top with 1 whole package from box crushed Ritz crackers. Melt 1 stick margarine and drizzle on top. Bake at 350° for 20 minutes or until bubbly and lightly browned.
Boil sugar and water for 10 minutes; take off heat and add instant coffee. Bring to a boil; remove from heat and cool completely. Add vodka and pour into 1/2 gallon jug, add vanilla and shake well. Can be used immediately.
Preheat oven to 375°. In large saucepan, saute garlic in olive oil over low heat for 2 minutes. Add tomato sauce and tomatoes, pepper and oregano. Simmer gently, uncovered, while preparing other ingredients. Saute onions in remaining olive oil over low heat until onions are transparent. Add thawed spinach and toss with onions, separating and heating spinach.