HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine last 3 ingredients; pour over chicken. Bake at 350° for 2 hours.
Grind cranberries and apple. Add marshmallows and sugar. Let stand for 1 to 1 1/2 hours. Mix in whipped cream and celery. Place in greased 1 1/2 to 2-quart mold. Refrigerate until firm.
Spread crescent roll dough on pizza pan; bake as indicated. Combine mayonnaise, cream cheese and dressing. Spread mixture over dough. Put vegetables over mixture, then sprinkle cheese over top. Refrigerate.
Boil the sugars and water. Pour slowly over the beaten egg whites. Continue to beat until fluffy. Frosts any 3 layer cake.
Brown hamburger meat and onion. Drain. Add soups, beans and seasoning mix. Mix and simmer for 30 minutes. Serve over Doritos in bowls.
Mix all ingredients together, add more flour if necessary. Drop on baking sheet and bake at 350° for 12 min. Make frosting of 2 c. pwd. sugar, fresh orange juice, butter, lemon extract and a little hot water if needed. Frost when cool. Makes appro. 60 cookies.
Mix all. Dot top with oleo and sprinkle with cinnamon. (If adding raisins, place in hot water for a few minutes to soften.) Bake at 375° for 30 minutes.
Beat eggs slightly, then add the remainder of ingredients. Fold together thoroughly. Bake at 300° for 1 hour. Rice will settle at bottom with a light custard top. You may omit rice if you only like custard.
Bake cake as directed on box. As soon as cake is out of the oven, poke holes all over the cake with handle of a small wooden spoon. Immediately pour cream of coconut over the cake evenly, then pour Eagle Brand milk over the cake evenly. Refrigerate until cold. Spread Cool Whip evenly and sprinkle with fresh coconut. Keep in refrigerator. Makes a 9 x 13-inch cake.
Heat oven to 400°. Combine crushed croutons, cheese and seasonings; mix well. Combine tomato puree and egg. Dip cut up chicken in tomato mixture, then coat with crouton mixture. Place chicken in buttered 13 x 9-inch baking pan; drizzle with melted butter. Bake for 45 to 50 minutes, or until chicken is tender. Serve hot or cold.
Combine the peaches with 1 cup sugar; let stand. Put butter in a 2-quart casserole. Place in the oven to melt. Combine the remaining sugar, flour and milk; pour this over the melted butter. Do not stir!! Spoon the peaches on top of the batter. Do not stir!! Bake at 325° for 1 hour.
In a sprayed baking dish, combine your choice of veggies and enough spaghetti sauce to lightly coat them. Cover and bake at 400°for 20 minutes or until veggies are almost done.
Pour sugar over apples; let set for 1 hour. Add remaining ingredients and mix well. Pour into loaf pan. Bake about 1 hour at 350°.
Mix all ingredients together. Store in closed container. Put 2 teaspoons heaping mixture to 1 cup hot water. Mix as needed. Makes about 12 cups.
Melt butter in a large skillet over medium heat; saute onion and garlic until tender. Add meat and brown. Blend curry powder and salt into 1 1/2 cups water; add to skillet along with raisins. Cover and simmer 20 minutes or until meat is tender. Blend flour in 1/4 cup water until smooth. Gradually stir into meat mixture. Bring to a boiling point, stirring constantly. Add apple. Turn into 2-quart casserole. Arrange peas and carrots over meat mixture. Prepare corn bread according to package directions. Fold Cheddar cheese cubes into batter. Spread over top of casserole or arrange batter to make strips across casserole. Bake in preheated 425° oven for 12 to 15 minutes. Serves 8.
Bake cake as directed and let cool. Mix pudding as directed, add Cool Whip and sour cream. Cut strawberries into pieces, sprinkle with sugar and add glaze. Tear cake up and layer in bowl or glass dish. Top with strawberry mixture, then pudding mixture. Continue layering, ending with pudding mixture on top. Top with strawberries.
Saute first 3 ingredients in butter. Add all ingredients, except cheeses. Cook until crawfish is done. Hollow out and make a boat in the French bread. Pour mixture into boat. Top with cheeses. Wrap in aluminum foil and bake at 375° degrees for 30 minutes.
Preheat oven to 350°. In a large bowl, combine tuna, cottage cheese, chiles, sour cream, red onion, salsa and noodles. Pour mixture into 2-quart casserole dish. Mix crackers and cashews together and sprinkle over top. Bake, uncovered, for 30 minutes.
Beat all ingredients until smooth. Spread over crackers. Refrigerate for 24 hours.
Combine ingredients, beating well after each egg. Bake 90 minutes at 300°.
Cream butter and sugar. Add eggs; beat until smooth. Add milk and the remaining ingredients. Blend well. Bake in greased and floured tube pan at 300° for 1 1/2 hours, or until done.
Mix beans, soup, milk, 1/2 can onions, 1/2 cup Cheddar cheese and black pepper together. Put in oven and bake for 30 minutes at 350°. Take out and sprinkle rest of onions and cheese on top and cook 10 more minutes.
Chop all vegetables very small. It is necessary to chop vegetables small to stay on pizza. Blend salad dressing mix and fat-free mayonnaise with softened cream cheese. Mix and bake pizza dough as directed. Bake on a greased pizza pan or pan for baking cookies, as directed with mix. Cool. Then spread cream cheese mixture on top. Layer with the vegetables on top of cream cheese mixture.
Melt margarine in an iron skillet. Add brown sugar, spread evenly and arrange pineapple rings on top.
Melt butter in a large dish. Mix dry ingredients together. Add milk and blend until smooth. Pour mixture into the butter. Pour fruit and juice over mixture. Add additional sugar to taste. Bake 30 to 40 minutes at 350°.
Mix the first 5 ingredients together; cook 2 minutes after it comes to a boil. Add the vanilla. Pour mixture over the oatmeal and pecan pieces. Stir rapidly to mix. Take by tablespoon and cut off with a knife to make small pieces. Place on waxed paper; refrigerate until solid.
Mix all ingredients together except cucumbers and onions. Make sure all are mixed well. Then add cucumbers and onions.
Cook rice according to package directions with butter. Mix rice, corn and soup and pour into casserole dish. Top with grated cheese. Bake at 350° until bubbly.
Cut dough like you would to bake cookies and position on pizza pan about 1/4 inch apart. Bake as directed on wrapper. Cool. Mix together cream cheese, sugar and vanilla. Spread over big cookie. Slice apples and position on top of cream cheese mixture and sprinkle with cinnamon.
Drain fruit. Save 1 1/2 cups syrup. Combine margarine, marmalade, spices and syrup. Bring to a boil. Cook 2 to 3 minutes. Gently stir in fruit. Heat for 20 minutes. Makes 8 servings.
Add yeast to warm water and let stand 2 or 3 minutes. Add beaten eggs and oil. Then add dry milk, sugar and salt. Let rise 45 or 60 minutes. Then put on greased pan. Bake at 350° about 10 minutes (depends on your oven). Makes 4 dozen.
Mix together and cook on low heat or crock-pot for 6 to 8 hours. Serve with corn chips and cheese on top.
Cream together first 6 ingredients. Cream all ingredients together and chill for a few hours. Roll out like pie dough. Spread with a thin layer of peanut butter; roll like jelly roll. Slice 1-inch thick. Makes three rolls. Put in airtight container to keep fresh.
Mix all together and form into rolls or balls (can also be chilled in a Jell-O form; first put chopped nuts in bottom). Roll in either chopped nuts or paprika.
Combine in saucepan. Cook over medium heat until boiling. Stir quite often to prevent sticking. Cook until mixture gets a little thicker than syrup. Serve with hot buttered biscuits.
Pat out desired size of hamburger patty. Place on small sheet of tinfoil. Place slice of onion on hamburger. Then place the amount of frozen French fries you desire. Last, you place string beans and salt and pepper to taste. Roll up and crease the tinfoil to hold in juices from hamburger. Cook at 350° until the hamburger is done.
Boil water; combine remaining ingredients and add to boiling water, stirring constantly. Cook until thick, stirring frequently. Cover; continue cooking on low for 10 to 15 minutes. Pour into loaf pan. Cool. Cut in 1/4-inch slices and fry slowly in small amount of hot fat until golden brown.
Blend all ingredients together in a large saucepan. Cook over medium heat until mixture is claylike. Remove from pan and place on wax paper. Knead several times and let cool. Store in a plastic container.
Make cream sauce with flour, butter, salt and pepper. Use asparagus juice, plus milk, to make liquid. Fold in two beaten egg yolks when sauce is thick. Fold in two beaten egg whites. Top with cracker crumbs and butter. Bake at 350° until crackers are golden brown.
Brown and drain sausage; set aside. beat eggs, add milk and salt. into greased 9x13 inch baking dish layer bread, sausage and cheese. Pour egg mixture over bread. Refrigerate overnight. This is an easy breakfast dish, Bake at 350 degrees for 45 minutes.
Split hot dogs to within 1/2-inch of ends. Insert strips of cheese. Place hot dog on shortest side of crescent dough triangle. Roll up. Place cheese side up on cookie sheet. Bake at 375° for 12 to 15 minutes or until golden brown.
Brown ground beef and sausage; drain. Melt cheese. Add picante sauce, soup and meat mixture. Heat together and serve.
Mix flour, salt, pepper and cumin. Coat beef steak pieces with flour mixture. Brown beef in oil in 10-inch skillet. Stir in celery, onion, carrots, water and chili sauce. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, 45 to 60 minutes. Add kidney beans (with liquid) and green pepper. Cover and simmer until beans are hot and green pepper is crisp-tender, about 10 minutes. Can be served over rice.
Mix soup, mayonnaise, Cheddar cheese and eggs. Fold in broccoli. Sprinkle with cracker crumbs. Dot with butter. Bake at 350° for 30 minutes.
Heat oven to 375°. In 9-inch pie pan, combine pecans, brown sugar and oleo. Spread evenly over bottom of pan. Prepare pie crust and put one over pecan mixture. In large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Mix lightly. Spoon into pie crust in pan. Top with 2nd crust and flute; cut slits in top. Bake 40 to 50 minutes until golden brown. Cool upright in pan 5 minutes. Invert onto plate. Cool 1 hour.
Let all ingredients come to a boil; cook about 1 hour. Stir occasionally. Put in hot jars and seal. Yield: About 25 pints.
Prepare cake as directed. Tear into pieces. Put half of cake into torte bowl or punch bowl. Add	1/2 of the pudding. Add 1/2 of the cherry pie	filling. Add 1/2 of	the pineapple. Add 1/2 of the Cool Whip	and nuts. Do not mix. These are layers. Repeat directions again, layering ingredients. Refrigerate. Serves 15 or so. Cut in half for smaller numbers to spoon out to serve.
Cook cranberries and lemon rind in 1 quart water until skins pop. Remove lemon rind. Strain through food mill or sieve. Add sugar and lemon juice. Cool. Add frozen juices and 3 gallons water. Add chilled ginger ale at serving time. Yields 100 servings. Top with orange slices.
Break pretzels into pieces. Mix all ingredients well, coating all pretzels. Let stand for 10 minutes. Bake on ungreased cookie sheet for 1/2 hour at 250°.
Combine all ingredients in a baking pan. Bake at 300° for 1 hour or until thick and bubbly. Be careful not to let the beans get dry.
Mix together flour, cocoa and sugar. Add milk and eggs and cook until thickens. Add butter and vanilla. Let stand until cool. For pie make 1/2 again and cook longer.
Beat eggs until foamy. Beat in sugar, vanilla and margarine until creamy. Add flour, baking powder and salt. Mix at low speed until blended. Stir in nuts. Mixture will be stiff. Spread into greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Put all ingredients, except flavoring in top of double boiler and cook over boiling water. Beat for 7 minutes or until frosting stands in peaks. Remove from heat. Add a few drops of flavoring. Mix. Put on cake.
Butter 9 x 5 x 3-inch loaf pan. Combine sugar, milk, chocolate, corn syrup and salt in 2-quart saucepan. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring constantly, to 234° on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball, which flattens when removed from water).
In large bowl, mix at medium speed, beat sugar and eggs for 5 minutes. Scrape bowl with rubber spatula. Slowly beat in salad oil until well blended. Reduce speed to low; beat in flour, baking soda, salt, cinnamon and vanilla. Beat until well mixed. With spoon, stir in apples, raisins and walnuts. Grease a 10-inch Bundt pan. Bake in 325° oven for 1 hour. Test.
Make crust of graham crackers and margarine. Press into large pan or casserole dish. Drain pineapple and pour over crust. Make up instant pudding and pour over pineapple. Top with Cool Whip and sprinkle chopped pecans over Cool Whip.
Melt bark in microwave and pour over other ingredients. Stir until coated. Pour on cookie sheet. When cool, about 10 minutes, break apart.
Cook the fowl until perfectly tender; remove skin and bones and when cool, chop very fine. Allow broth to cool. Skim off all fat and boil until reduced to 1 pint. Add to this gelatin, previously soaked in 1 cup cold water for 5 minutes and stir until dissolved. Season with salt, white pepper and celery seed. Stir in the chopped meat and place in small molds. Cress or parsley with slices of lemon may be used for garnishing. Very nice for luncheon.
Brown meat and flaked onions. Salt and pepper to taste. Add other ingredients, using tortilla shells. Make layers in baking dish, alternating with mixture. Top with grated Longhorn cheese. Bake at 350° for 45 minutes.
Preheat oven to 375°. Spray an 8 x 8-inch baking dish with "Pam." In medium bowl, combine bread and margarine; toss until well coated. Set aside.
Mix together first three ingredients and roll into small balls. Roll in graham cracker crumbs to coat.
Place tomato wedges, green pepper and onion into shallow dish. In a saucepan, combine remaining ingredients; bring to a boil. Boil for 1 minute; pour over vegetables immediately. Cover tightly and chill. Keeps for several days.
Cream sugar and Crisco together. Add eggs, one at a time. Alternate flour and milk until mixed; add vanilla. Bake 30 minutes in 350 degree oven. Makes 3 layers or a square.
Beat together butter, egg yolks and sugar until creamy. Add milk, flour, filberts and baking powder. Beat the egg whites and fold in. Pour in a Bundt form and bake in a 350° oven for 30 to 40 minutes, or tester comes out clean. Cool.
Mix 1 cup flour, margarine and confectioners sugar until almost smooth. Pat thin into an ungreased 8-inch square pan. Bake in a preheated 350° oven for 25 minutes.
Brown meat and onion in shortening. Add seasonings and tomatoes. Cover and simmer over low heat for 15 minutes. Add kidney beans. Pour meat mixture into 1 or 1 1/2-quart casserole. Grease casserole. First, top with corn bread batter; spread carefully with wet knife. Bake at 400° for 20 minutes.
Make cake as directed on box. When still warm, poke holes in cake with handle of a wooden spoon. Pour milk and caramel over cake. Allow cake to cool and spread Cool Whip over cake. Sprinkle Heath bar pieces on Cool Whip. Refrigerate until serving.
Prepare spinach per package instructions. Drain well and set aside. In large skillet brown beef with onion and garlic. Drain well. Mix in tomatoes, oregano, salt and pepper. Simmer for 10 minutes, stirring occasionally. Mix in spinach, cook for an additional 10 minutes. Blend in noodles. In 12 x 7-inch baking dish, layer half of meat mixture and half of cheese. Repeat layers. Bake in preheated 350° oven for 15 to 20 minutes, or until heated through.
Cook chopped broccoli. Drain. Saute onion in oil until tender. Mix all ingredients. Pour into baking dish. Bake at 300° until cheese melts, about 20 to 30 minutes. Yield: 6 to 8 servings.
Mix coarsely crushed pretzels, 1/2 cup sugar and margarine together; press into 9 x 13-inch pan. Bake for 6 minutes in a 350° oven.
Grease 1 1/2-quart casserole. Mix together corn, eggs and salt. Alternate corn mixture with breadcrumbs in layers. Dot with butter on top and pour in 1 cup milk. Bake at 325° for 30 minutes.
Sift together flour, sugar, baking powder, salt and soda. Cut in shortening. Dissolve yeast in warm water in a small bowl. Add buttermilk to flour mixture; mix well. Add yeast. Mix well. Let stand. The longer it stands, the better the biscuits.
Into one bowl, mix together brown sugar, white sugar, egg yolks, butter, cinnamon, cloves and nutmeg. Mix the blackberries, flour, baking powder, buttermilk, soda and vanilla. Add this mixture alternately with the buttermilk to the first mixture. Fold in beaten egg whites and bake 1 hour at 350° in tube pan, greased and floured.
Mix sugar with eggs; beat well. Add condensed milk and beat well into egg mixture. Mix the evaporated milk and vanilla with mixture. Pour into gallon ice cream container. Add plain milk until container is 3/4 full. Mix with long handled spoon. Freeze in ice cream freezer until firm, using 8 to 1 portions of ice and salt.
Boil potatoes; cool and peel. Combine Cheddar cheese, sour cream, cream of chicken soup and melted stick of oleo. Mix until blended. Top with crushed cornflakes. Bake at 350° for 45 minutes.
Sift flour with salt. Beat eggs and add milk, oil and flour. Beat with beater until smooth.
In a 3-quart saucepan, melt the butter. Add mushrooms, onions, celery and carrots. Cook over moderately low heat, stirring often for about 15 minutes. Stir in flour, then add broth. Cook, stirring constantly, until boiling. Prepare barley separately and drain. Add barley to pot and stir in milk, chicken, salt and pepper. Simmer. Enjoy with a fresh loaf of bread.
Combine flour, baking soda, cinnamon, salt and sugar. Mash strawberries. Add oil, eggs and flour; mix until well blended. Stir in nuts. Place in 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 40 to 60 minutes.
Mix cucumbers, onions and salt with ice water and cover for 1 hour. Drain. Heat vinegar, sugar and pickling spice to boiling. Cool. Add to cucumbers. Store in refrigerator or freeze.
Combine potatoes and dressing; mix lightly. Chill 1 hour. Add celery and eggs. Mix sour cream, onion, parsley, pickle, pimento, mustard, salt and pepper. Combine with other ingredients and mix lightly. Chill. Yield: 6 to 8 servings.
Place a biscuit in each of 12 muffin cups. Press biscuits up sides of cups to form shells. Mix beef, sauce, onion and brown sugar and place 1 tablespoon of mixture into each biscuit cup. Sprinkle with cheese. Bake 10 to 12 minutes at 400°.
In medium bowl, combine 3/4 cup flour, yeast, sugar and salt; add water and 2 teaspoons oil. With mixer at low speed, beat until flour is just moistened. Gradually stir in remaining flour to make a soft dough. Onto lightly floured surface, turn dough and knead about 5 minutes or until smooth and elastic. In greased bowl, place dough, turning over to expose greased portion. Cover with towel and set aside in warm place to rise for about 45 minutes or until doubled in size.
Put potatoes, onion and salt in Dutch oven. Add water to cover. Boil until half done. Add vegetables. Simmer until done. Pour off and save 2 cups water. Add back in the 2 cups water, cheese, butter, flour, milk and ham. Heat thoroughly. Serves approximately 15.
Boil first 3 ingredients on medium. Remove from stove and add vanilla. Stir. Pour over 8 to 10 quarts popcorn.
Mix 1/2 cup sugar, the cinnamon and 1/2 cup of walnuts. Place apples in bottom of greased 8 1/4 x 3/4-inch round ovenware cake dish. Sprinkle with cinnamon mixture. Sift together dry ingredients. Combine egg, milk and butter. Add dry ingredients, all at once, and mix until smooth. Pour over apples; sprinkle with remaining walnuts. Bake in slow oven at 325° for about 50 minutes or until done. Cut in wedges. Serve with cinnamon-topped whipped cream. Serves 8.
Put sweet potatoes in baking dish. Sprinkle with salt. Place applesauce on sweet potatoes. Mix brown sugar, oats and cinnamon; stir in butter. Sprinkle over sweet potatoes. Bake at 375° for about 45 minutes, until lightly browned.
Boil chicken breast until almost done. Cut or tear into bite-sized pieces. Place in 8 x 8 x 1 3/4-inch Corning dish. Sprinkle with bacon bits. In separate pan, under medium heat, mix chicken broth, soup and sour cream. After this is fully blended, pour over chicken. Cover and bake at 350° for 1 hour or until lightly browned. Serves 6.
Mix eggs, sugar and oil together. Add dry ingredients, then apples and nuts. Pour into a greased and floured 13 x 9 x 2-inch pan. Sprinkle with the morsels and bake for 55 to 60 minutes in a 350° oven.
Fill pressure cooker 1/2 full of water with the first 5 ingredients. Cook under pressure for 25 minutes. Reduce pressure. Remove meat and dice. Remove bone and put diced meat back in. Add the barley, rice and bouillon cubes. Cook (no pressure) for 1/2 hour. Add the tomato sauce and water. Let simmer and then add the spaghetti. Cook 20 minutes more. Delicious.
Mix the baking soda in with the buttermilk. Combine the other ingredients in with buttermilk and mix together. Bake in a 350° oven for 35 minutes.
Grate Cheddar cheese while cold. Allow Cheddar and cream cheese to soften. Using hands, blend all ingredients, except nuts. Shape into 3 balls, about the size of grapefruits. Roll in nuts. Wrap and refrigerate. Serve with snack crackers.
Process with chopping blade adding flavorings after sugar and sour cream are thoroughly mixed. Bake at 500° for 5 minutes or until bubbly at edges. Refrigerate until firm; serve.
Mix together eggs, sugar, corn syrup, butter, vanilla and pecan pieces. Pour filling into prepared pie shell. Arrange the pecan halves around inside edges. Bake at 400° for 10 minutes. Reduce heat to 350° and bake for 40 minutes or until center is firm. Cool to room temperature before cutting. Best served at room temperature or slightly warm.
Mix grated cheese and butter. Add flour and mix well. Add Rice Krispies and mix well. Add red pepper to taste. Shape into small balls. Place on ungreased cookie sheet and flatten each ball with a fork. Bake at 375° for about 15 minutes.
In large saucepan heat all to boiling point. Reduce heat. Simmer uncovered stirring occasionally until cabbage is crisp and tender.
Blend first 8 ingredients together. Form into large ball. Roll in nuts. Serve with crackers or rye bread.
Dissolve yeast in warm water in a large bowl. Stir in oil, sugar, egg and salt. Mix in flour, by hand, until dough is easy to handle. Place in a well-greased bowl. Cover with a damp cloth. Place in refrigerator overnight or for a few hours. Shape into rolls; let rise about 2 hours. Bake 12 to 15 minutes at 400°.
Sift dry ingredients into pie pan. Combine oil and milk in cup. Whip with fork. Pour over flour. Mix and press out evenly. Bake at 425° for 12 to 15 minutes. Cool and fill or fill and bake at 400° for 15 minutes, then at 350° to finish.
Mix first 5 ingredients until well blended. Then add peppers, onions and pecans. Let set for 2 hours in refrigerator and it's ready to serve.
Combine all ingredients, reserving 1/2 cup each of the cheeses. Place in large casserole dish, sprinkle with reserved cheese and bake at 350° for 15-20 minutes or until hot and bubbly.
Fry sausage and drain. Crumble into bottom of a greased casserole dish. Beat remaining ingredients, except cheese, until almost smooth. Sprinkle cheese on top. Bake, uncovered, for 35 minutes at 375°.
Put beef and sausage in skillet. Add water and cook at medium heat until browned, stirring constantly to break up lumps. Add other ingredients except cheese. Mix well and place in 6 open-face hamburg buns. Cut cheese in strips and spread on buns. Place buns on cookie sheet and into a preheated 350° oven. Bake for 12 minutes. Serves 6.
Make cake according to package instructions, and bake in a 13 x 9-inch pan. After cake has cooled, poke holes in cake with a straw. Prepare gelatin mix by dissolving gelatin in 1 1/2 cups hot water. Add cold Shasta soda (don't let set). Pour over cake, then refrigerate long enough to set. Mix pudding with 1 1/2 cups cold milk, and beat until thick. Stir in cool whip and spread over cake.