HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 1 1/2 quart casserole, stir together peanuts, sugar, syrup and salt. Cook 8	minutes on full power, stirring well after 4 minutes. Stir in	butter	and vanilla and cook 2 minutes longer on	full power. Add baking soda and quickly stir until light and foamy.
Heat oil in saucepan. Dip veal in flour; place in oil when hot. Saute until veal is white. Drain oil and add remaining ingredients. Bring to a boil and let simmer until sauce is thickened and serve. Yield: 1 serving.
Mix the first four ingredients and spread on plate. Pour 1/2 bottle Heinz chili sauce over cheese mixture. Place shrimp on top and garnish with parsley flakes. Prepare 24 hours prior to serving.
Heat oven to 325°. Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract until well blended. Drop by teaspoon on lightly greased cookie sheet. Bake 20 minutes or until edges of cookies are slightly brown. Remove immediately from sheet. Cool. Makes about 3 dozen.
Heat pineapple (with juice) to just below boiling point. Add Jell-O; stir to dissolve. Cool to room temperature. Blend in buttermilk and refrigerate until partly set. Fold in Cool Whip. Refrigerate until served. Add chopped nuts, if desired. Serves 12 to 15.
Preheat oven to 400°. Cook onion in hot oil just until tender. Combine egg and milk. Add to biscuit mix. Stir until moistened. Add onion, half of cheese and parsley. Spread dough in greased round cake pan. Sprinkle with remaining cheese and parsley. Drizzle butter over this. Bake 20 minutes or until toothpick comes out clean. Makes about 6 servings.
Thaw pie crust (follow crust directions for 2 crust pie). Boil chicken breast in water with desired seasoning. Cool chicken; chop up. Mix chicken, vegetables, soup, milk and seasonings. Pour into crust. Bake at 350° for approximately 40 minutes until golden brown. Great with a salad!
Drain oranges and pineapple, saving liquid. Add enough hot water to liquid to make 2 1/2 cups of liquid. Heat and dissolve jello in the juice. Add frozen orange juice, undiluted, and when almost set, add fruit, saving a few orange segments. Pour into a ring Jell-O mold or a 9 x 12-inch pan.
In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside. Add chopped onion, green pepper and celery to Dutch oven. Saute until tender, about 8 minutes. Return beef to pan. Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt, pepper, thyme, bay leaf and 2 cups of water. Bring to boiling. Reduce heat and simmer, covered for 1 1/4 to 1 1/2 hours.
Oil 13 x 9-inch baking dish. Combine croutons and cheese. Place in bottom of dish. Lightly beat eggs together with milk, salt, onion powder, mustard and pepper. Pour over crouton cheese mixture. Sprinkle bacon over top. Bake, uncovered, at 325° for 50 minutes or until set. Serves 12.
Mix all ingredients and put in a 9 x 13 buttered casserole dish.
Dissolve gelatin in one cup boiling water. With a whisk, thoroughly blend in yogurt. Stir in pineapple, including juice. Mix in cherries and nuts and pour into a gelatin mold. Chill until set. Makes 8 to 10 half-cup servings.
Combine sugar, oil, vinegar, salt and celery seed. Place over medium heat and bring to a boil. Stir until sugar is dissolved. Set aside to cool. Shred cabbage, onion and carrots. Pour liquid over vegetable mixture. Add mayonnaise and stir well.
Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Dissolve coffee into boiling water; stir in liqueur. Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour.
Line pan with wax or aluminum paper. Melt margarine; add rest of the ingredients. Cook at 350° for 35 to 40 minutes.
Crumble the corn bread and biscuits or put in a blender. Mix in all other ingredients. Add enough broth for it to be standing on the top. Cook in a 400° oven until done, about 2 to 3 hours.
Line bottom of jelly roll pan with one layer of tortillas. Spread 1/2 of soup and half of chilies and ample amount of cheese over this. Repeat process, making another complete layer. Bake in 350° oven until heated and cheese is melted. Cut into diamonds or squares and serve warm or cold.
Mix ingredients together, except grated cheese. Do not drain the whole kernel corn. Pour into buttered 13 x 9-inch baking dish. Sprinkle cheese on top, if desired. Bake at 350° for 30 to 35 minutes.
Mix all ingredients and let set until you mix pastry. Pour into an unbaked pie shell. Bake at 425° for 40 to 50 minutes. Good Christmas pie.
Mix ingredients and place in pot; let boil until it forms a soft ball in cold water. Takes about 5 minutes. Drop on waxed paper.
Soak mixed beans overnight and drain. Add 2 quarts water, ham, chopped onion, garlic and salt. Add remaining ingredients and simmer until hot.
Boil carrots until half done. Drain, then pour cold water over them. Pour into serving bowl.
Cream butter and sugar; add flour and mix well. Add nuts and chips or bits (or add all three). Roll into balls. Place on cookie sheet sprayed with Pam. Bake at 350° for 20 minutes. Let cool. Roll in confectioners sugar.
Cut up peaches and peel them. Mix up all ingredients together. Put in casserole dish and bake at 350° until top rises and starts to brown.
Mix with fork butter, sugar and flour in the 9-inch square pan. Add baking powder. Stir in milk. Drop pie filling on top of batter and bake at 350° for 30 minutes.
Mix margarine, oil and sugar. Add eggs, vanilla, sour cream and zucchini. Mix well. Add dry ingredients and mix. Bake in a 9 x 13-inch pan at 350° for 45 minutes. Frost with cream cheese frosting.
Combine and heat just to the boiling point, but do not boil. Let stand for at least one hour. Serve with cinnamon and cookies.
Cook onions, carrots and squash until tender. Mash squash in strainer. Add soup, cheese, sour cream, butter and 1 1/2 cups stuffing. Grease a 9 x 13-inch dish. Put all ingredients together and put in greased baking dish. Top with 1 cup stuffing. Cover and bake in 350° oven for 45 minutes.
Dissolve Jell-O in boiling water, then add next 5 ingredients, mixing well. Add ginger ale or 7-Up just before serving. Garnish punch with orange or lemon slices.
Mix all ingredients together, except almonds, and form into a large ball. Cover with almonds and place in refrigerator over night. Serve with Ritz or Townhouse crackers.
Mix together thoroughly. Bake 30 to 45 minutes at 350°. Cool a few minutes before serving with crackers.
Cream margarine, sugar, eggs and oil. Sift dry ingredients together and add to creamed mixture. Add vanilla. Drop by heaping teaspoonfuls on sheet of aluminum foil. Flatten slightly with hand. Bake at 400° for 10 to 12 minutes. Makes 100 to 120 cookies. Children love to help.
Select 1 to 2 pound salmon filet(s). Spray cooking oil, etc., on bottom of casserole dish. Wash off and drain salmon filet and place in long, shallow baking dish. Sprinkle with seasoned salt and Bay seasoning. Dot with margarine and spread mayonnaise over top surface of fish. Then squirt "Real" lemon juice over fish and sprinkle with dill weed. Bake in oven preheated at 350° to 375° for 50 minutes. Melts in your mouth!
Mix peanuts, sugar, Karo and salt in large glass bowl. Microwave on High for 7 to 9 minutes. Stir in butter and vanilla and microwave on High for 2 to 3 more minutes. Stir in baking soda and pour immediately on a buttered cookie sheet. Allow to cool completely and break into pieces.
Dissolve jello in boiling water and let cool. Add remaining ingredients and refrigerate until solid.
Heat 1 cup sugar and milk while melting the other 1 cup sugar in heavy pan. Combine the two mixtures. Add soda (be careful, this boils up quickly). Add pecans immediately. Boil slowly to 237° on candy thermometer. Beat by hand and add butter. Pour out to harden. Break into pieces. Enjoy!
Brown ground beef. Cool. Add seasonings and spaghetti sauce. Put on bun half. Top with thin slice of cheese. Bake 12 minutes at 425°.
Clean tops and seeds from banana peppers or other hot peppers. Cut into chunks. Put in slowly boiling liquid. Boil 5 to 7 minutes; put in jars and seal. Make more juice as needed according to measurement given. If you place them in jars tight, you will use less juice.
Mix all ingredients together and form into balls (walnut size). Cook at 350° for 20 minutes or until lightly brown.
Add shortening, salt, sugar and crumbled yeast to water and stir until shortening is melted. Stir in sifted flour; cover and set aside in a warm place, free from drafts, to rise. When doubled in bulk, add egg. Knead lightly and let rise again until doubled in bulk. Roll out 1/2-inch thick on a well floured board and cut with biscuit cutter 2-inches in diameter (or just pinch off the desired amount). Place in greased cups; top with butter and bake at 400° for 20 minutes.
Brown and season pork chops in a skillet. Pour soup over pork chops (do not add water) and simmer on low heat for 1/2 hour. Cook rice according to package directions. Serve pork chops and gravy over rice. Serves 4.
Soften	bread pieces in the	milk. Mix together all ingredients. Place in loaf pan. Spread 3 tablespoons catsup over the top before baking at 350° for 1 1/2 hours.
Combine juices with 1/2 pineapple juice can water in large container. Mix until frozen juices are thawed. Add sherbet and ginger ale. Chill until serving time. Yields 50 servings.
Cut cheese into cubes. Add salsa. Microwave for 5 minutes until melted. Brown beef and mix with cheese and salsa mixture. Place in serving dish with nacho or tortilla chips on side.
Cream together egg yolks and sugar; add butter and milk. Cook and stir over medium heat until thick, about 12 minutes. Take off heat and add 1 1/3 cups coconut and 1 cup chopped pecans. Beat until thick enough to spread. Makes 2 1/2 cups. Good on German Chocolate Cake.
Peel and dice potatoes and boil approximately 15 minutes. Drain and add remaining ingredients and gently stir (potatoes will become mushy if stirred too hard). Serve hot or cold.
Brown ground beef and drain. Line casserole dish with Tater Tots. Mix ground beef, vegetables, onions and remaining Tater Tots; pour soups over this and top with cheese. Cover and bake for 1 hour at 325°.
Mix soup, 1 cup of grated cheese, sour cream and the green onions. Add to spuds and oleo; stir gently. Add salt and pepper to taste. Place in casserole dish. Cook 30 minutes at 350°. Sprinkle with a mixture of 1 cup Cheddar cheese and cornflake crumbs. Bake another 15 minutes.
Beat all ingredients together slowly until well blended. Good on cabbage slaw or fruit salad.
Cream sugar, shortening and egg until fluffy. Add dry ingredients alternately with milk to creamed mixture. Stir in nuts. Drop by tablespoon into well-greased small size muffin pans. Bake at 400° for 20 minutes. Shake in bag with confectioners sugar or sugar or a mixture of cinnamon and sugar until coated.
Place flour, salt and pepper in a bag. Add the cut up chicken and shake to coat. Combine all other ingredients in small saucepan to make a sauce. Tear aluminum foil in squares large enough for each individual piece of chicken. Place one piece chicken on each piece of foil. Spoon sauce over chicken in foil. Fold foil and seal. Bake at 350° for 75 to 90 minutes. Serve with rice.
Mix dressing and cream cheese together. Spread on torillas. Sprinkle broccoli, bacon bits, nuts and cheese. Roll up and slice into 1 in. slices. Place cut side down in pan and refrigerate 1 hr. before serving. Note; make sure that the dressing is all the way to the edge so when you roll them up it sticks together.
Place chicken in a plastic bag, set into a shallow dish. Pour Italian dressing over chicken. Marinate in refrigerator overnight, turning bag several times to distribute marinade. Drain chicken. Grill, uncovered, over coals for 10 to 12 minutes or until tender. Cut into bite-size pieces. Cook fresh tortellini in 3 1/2 quarts boiling salted water for 8 to 10 minutes or until tender but still firm (or cook frozen tortellini per package directions). Drain, rinse with cold water and drain well. In medium bowl combine mayonnaise, eggs, red pepper, tomatoes, salt, pepper, chicken and tortellini; mix well. Add additional mayonnaise, if necessary, to reach desired consistency. Makes 6 servings. Enjoy!!
Saut mushrooms, onion and garlic in oil. Stir in chicken, salt, pepper and basil. Saut until chicken is fully cooked. Add tomatoes and heat through. Serve over pasta. Garnish with Parmesan cheese.
Layer chicken, boiled eggs and vegetables. Salt and pepper as desired. Mix soup and hot broth. Pour over chicken. Mix flour and milk until smooth. Add melted oleo. Pour this over the other ingredients. Bake at 350° for about 45 minutes.
Melt margarine or butter in a 9 x 9-inch pan. Pour over it the graham crackers (do not stir). Spread coconut over crumbs (do not stir). Sprinkle chocolate chips over, do not stir. Spread nuts over this (do not stir). Pour milk over this (do not stir). Bake 30 minutes at 350°. Cool; cut into squares.
Cream butter and sugar at room temperature. Add eggs, one at a time and beat well. Add flour and whipping cream. Cook in a 325° oven for 1 hour and 15 minutes.
Melt margarine; add potatoes, coconut, etc. Mix well. Pack in buttered cookie sheet; put in refrigerator. Let harden overnight. Cut into small pieces.
Sift flour and confectioners sugar into bowl. Cut in butter until crumbly. Add egg yolks and vanilla. Mix well. Stir in chocolate chips. Spread in a 9 x 9-inch baking dish. Bake at 300° for 40 to 45 minutes or until light brown. Remove to wire rack to cool. Cut into bars. Yields 27 bars.
Wash small cucumbers. Bring vinegar, water, sugar, salt and spices to rolling boil. Drop cucumbers in boiling mixture until they change color. Pack in jars and cover with boiling mixture. Seal.
Beat the first 3 ingredients together. Add flour, zucchini, sugar and nuts. Bake at 375° for 55 to 60 minutes.
Make the cake (follow the directions on box) in a sheet cake pan. Let it cool. Poke holes all over top of cake (pencil point size). Strain the juice from the pineapple. Pour the juice over the cake. It should soak into cake. Now take the pineapple and pudding mix and put into blender. Mix real good so that the pineapple is fine. Fold the Cool Whip into the pineapple mix. Spread over your cake. Keep in the refrigerator until you are ready to eat. Enjoy.
To prepare asparagus: Snap tough ends off. Wash in warm water. Boil or steam 10 minutes.
Cook pork or ground beef, onions and garlic until meat is browned and onions tender. Drain off fat. Stir in tomato sauce, undrained tomatoes, chili peppers, flour and chili powder. Cook and stir until thickened and bubbly. In salad bowl, mix lettuce, beans and olives. Toss. Top with meat mixture. Sprinkle with shredded cheese. Top with cherry tomato halves and green pepper strips. Peel and slice avocado. Arrange slices on top of salad.
Saute the first five ingredients. Put in casserole with mushroom soup and mushroom pieces. Bake 1/2 to 1 hour at 350°.
Mix hot water, butter and sugar. Cool	until lukewarm, add yeast. Add 3 cups flour, beat well and add 3 cups flour; knead well. May have to add more flour.	Don't add too much as to make dough stiff. Cover and let	rise until dough doubles. Punch down and let rise again. Shape in loaves and place in well-greased pans.	Let rise to double in size. Bake 30 to 35 minutes in 350° oven.
Dissolve gelatin in hot water. Stir in strawberries and juice. Add pineapple, bananas and nuts. Stir until well mixed. Pour half of mixture into a one-quart mold and chill for 20 minutes. Spread sour cream over chilled mixture and top with remaining jello mixture. Chill several hours until firm.
Mix corn syrup and sugar in microwave safe bowl, cook on high for 5 minutes. Add peanuts and cook on high for an additional 3 minutes. Add the last 3 ingredients and microwave on high 1 minute. Spread candy in a buttered pan and let cook. Break into pieces to serve.
Combine Coke and remaining ingredients (except honey) in a saucepan; bring to a boil. Reduce heat, simmer 6 minutes. Stir in honey, cool. Serve with grilled or roasted chicken.
Put egg, salt, mustard, juice, and 1/4 c. oil into blender. Cover, turn on low speed. Remove cap and add remaining oil in steady stream. Use only as much oil as is absorbed in mayonnaise.
Brown onion and ground beef together. Mix in the beans with chili. Turn mixture into casserole and cover with a layer of your favorite cheese. Then cover cheese with corn chips. Bake uncovered in moderate oven, about 350°, for about 30 minutes.
Steam broccoli till partially cooked (3 min.); cool and press dry. Beat eggs with milk till blended thoroughly. Mix flour, baking power and salt; stir into egg and milk. Fold in broccoli, cheese, onion and butter. Spoon into a greased 13x9-inch pan. Bake in preheated 350° oven about 35 minutes or till lightly brown. Let stand 5 minutes. Cut into bite size pieces.
In a small mixing bowl, beat together cottage, Cheddar and Blue cheeses at highest speed of mixer until fairly smooth. Beat in onions, horseradish and mustard. Cover and chill to blend flavors. Allow to come to room temperature before serving. Serve with apple slices or crackers.
Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line small muffin pans with paper baking cups and place a vanilla wafer in bottom of each cup. Fill cups 2/3 full with cream cheese mixture. Bake 15 to 20 minutes or until set at 375°. Top each with about 1 tablespoon cherry pie filling. Chill. Place in refrigerator until serving time. Serves 24. Use baking cups that vanilla wafer will fit in.
Mix well the first three ingredients. Place chicken breasts in baking dish and pour mixture over. Bake 1 1/2 hours at 350°.
Preheat oven to 350° (180°C). Soften cream cheese. Beat the eggs. Beat in the cream cheese. Add the cream. Fold in lemon rind and 2 cups of blueberries. Pour into pie shell. Bake in oven 30 minutes. Remove. In saucepan, add the 2 cups of blueberries, lemon juice, apple juice, sugar and cornstarch. Blend thoroughly. Heat over low heat until mixture thickens. Pour on top of pie. Chill 3 hours.
Leftover cranberry sauce makes a colorful, kid-pleasing dessert. In a blender container, combine cranberry sauce with vanilla ice cream. Cover and blend until smooth. Layer this cranberry mixture with additional softened vanilla ice cream, then cover and freeze until firm. Pack this frozen dessert into paper cups or yogurt containers and use them as snacks.
Mix all ingredients and store. Put 2 to 3 heaping teaspoonfuls per cup of hot water. Stir until dissolved. Serve hot.
Heat oven to 400°. Saute onions in butter until tender and light brown. Combine egg and milk. Add Bisquick and stir until blended. Add onion and 1 cup of the cheese.
Combine cream cheese, condensed milk and lemon juice; beat until smooth. Fold in whipped topping. Stir in pecans and fruit. Pour into pie crusts and refrigerate for several hours. Yields 2 nine-inch pies.
Place deboned chicken into a prepared casserole dish. Top the chicken with a mixture of the broth and chicken soup. Add sliced, hard-boiled eggs over the soup mix.
Grease a 9 x 13-inch baking dish. Place croutons on bottom. Add 1 1/2 cups cheese. Brown sausages and cut into small pieces. Drain. Place over cheese layer. Beat eggs; combine with milk and seasonings. Refrigerate overnight. In morning, dilute soup with 1/2 cup milk. Pour over first mixture. Sprinkle 1/2 cup cheese on top and bake at 300° for 1 1/2 hours or less.
Melt butter in a large Dutch oven. Add onion, celery, green pepper and mushrooms. Cook, stirring frequently, until tender. Stir in potato, chicken broth and thyme. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in 1 1/2 cups of milk, salt and pepper. Combine remaining 1/2 cup milk and flour, stirring until smooth. Stir into chowder and simmer, uncovered, stirring frequently, until slightly thickened. Yields 1 1/2 quarts. Excellent soup.
Drain pineapple, reserving 2 tablespoons syrup. Cut up pineapple; set aside. Combine the reserved syrup and lemon juice. Coat banana slices with 1 tablespoon of juice mixture. Set remaining juice aside. In a large bowl, combine pineapple, banana, cabbage, celery, oranges, nuts and raisins. Blend the reserved juice mixture with the yogurt and salt. Add to cabbage mixture. Toss lightly to coat. Cover and chill.
Add sugar to apples and let stand 30 minutes, then add soda, cinnamon and eggs. Mix well. Blend in flour; stir in nuts, raisins and salt. Bake 30 minutes at 350° in 1 1/2-quart oblong dish. Serve with whipped cream if desired.
Combine flour, sugar, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, coffee, milk, oil and vanilla; beat at medium speed 2 minutes (batter will be thin). Pour into greased and floured pans or a 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes for layers.
Mix all ingredients, except cheese, together. Crumble cheese and add to dressing. Refrigerate.
Start with 2 cups of flour, beat really well into other ingredients. Keep adding flour until dough is still sticky. Knead on floured surface until punchy. Let rise in a greased bowl until twice its size. Place in greased loaf pans and let rise until doubled. Bake at 375° for 35 minutes. Cool on racks, butter and cover with paper towel.
Work time equals 15 minutes. Total time equals 1 hour and 15 minutes.
Cook linguine following package directions. Drain; keep warm. Drain clams, reserving 1/4 cup juice. In a microwave-safe 1-quart dish, micro-cook onion, garlic and margarine, covered, on 100% power (High) 1 to 2 minutes or until onions are tender. Stir in flour and pepper. Add milk. Cook, uncovered, on High for 3 to 5 minutes or until thickened and bubbly, stirring after each minute. Add clams, reserved juice, olives and parsley. Cook, uncovered, on High for 1 to 2 minutes more or until the mixture is heated through. Toss with linguine until coated. Serve immediately. Makes 2 servings.
Combine crumbs and melted butter; press firmly into bottom of buttered 9-inch pie plate. Chill until firm. Beat cream cheese until fluffy. Combine whipping cream, sugar, and vanilla. Whip until thickened but not stiff. Gradually add to whipped cream cheese. Beat until smooth and creamy. Fold cranberry sauce into whipped mixture. Spoon into chilled crust. Freeze firm. Remove from freezer 10 minutes before serving. Top with additional whipped cream.
Fold stiffly beaten egg whites into sauce. Arrange alternate layers of sauce and sliced cake, ending with cake on top. Place weight on top and chill. Serve with whipped cream.
Dissolve jellos in hot water. Add cold water. Slightly congeal. Add bananas, marshmallows and pineapple.
In heavy pan or Dutch oven brown roast in 2 tablespoons oil. Add soup and water. Cover tightly and simmer for 2 1/2 hours or until tender, turn occasionally. Potatoes, carrots, celery or onion may be added and simmer another 20 to 30 minutes. Thicken gravy if desired.
Beat egg whites until stiff. Add sugar gradually while continuing to beat until sugar is incorporated and dissolved. Add lemon juice, then fold in almonds. Line a baking sheet with foil. Drop meringue mixture by teaspoonfuls onto foil. Bake at 350° for about 12 minutes until lightly browned. Makes about 36 to 48 cookies.
In 2-quart baking dish or 9-inch pie plate, arrange broccoli and chicken. Combine soup and milk. Pour over broccoli and chicken. Sprinkle with cheese. Mix bread crumbs and margarine. Sprinkle on top. Bake at 450° for 20 minutes. Serves 4.
Mix together and form into small balls. Bake at 375° for 10 to 12 minutes or until lightly browned. These can be frozen and reheated as needed.
Combine all ingredients in large bowl; toss to mix. Refrigerate overnight. Yield: 10 to 12 servings.
Combine sour cream, mayonnaise, celery seed, sugar, salt and lemon juice in a small bowl. Stir well.
Beat eggs. Add sugar, vanilla and oil and mix. Stir in zucchini. Add dry ingredients and mix well. Add pineapple and nuts. Bake in two loaf pans at 325° for one hour.
Chop olives, onions and tomatoes. Mix with picante sauce. Chill. Longer dip chills, the hotter it gets. Serve with corn chips.