HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook green beans as label directs, but only for 3 minutes; drain. In same saucepan, blend margarine and flour; slowly stir in milk, salt, pepper and paprika. Cook until thickened. Add hot dogs and green beans; pour into casserole. Top with bread cubes and cheese. Bake at 350° for 30 minutes. Makes 4 servings.
In large bowl, combine sugar, salt, yeast and 1 cup flour. In 1-quart saucepan over low heat, heat milk and 1/2 cup butter or margarine (1 stick) until very warm (120° to 130°). Butter or margarine does not need to melt.
Put first 5 ingredients in large glass bowl; cover and cook on High for 4 minutes. Stir, cover and cook on High for 4 minutes longer. Add vanilla and pecan pieces. Stir and cover. Cook on High for 90 seconds. Add powdered sugar. Stir until well mixed. Drop by teaspoon onto cooling pad (several sheets of newspaper with waxed paper on top).
Mix sugar and butter together. Add orange juice and vanilla wafer crumbs. Mix well. Roll into small balls. Roll balls into coconut flakes.
Preheat oven to 350°. In large bowl combine honey, butter, green pepper, soy sauce and mustard. Mix well. Add remaining ingredients; toss lightly to mix well. Turn into lightly greased 2-quart casserole. Bake covered about 1 hour.
Dissolve jello in a mixing bowl with the boiling water. Add bananas, strawberries and pecans. Pour half of the mixture into a long baking dish. Chill until firm, then spread with sour cream. Spoon remaining jello over sour cream. Chill until firm.
Dissolve bouillon in hot water and set aside. Put flour and seasoning in brown paper bag. Put the chicken thighs in. Shake vigorously to thoroughly coat each piece of chicken.
Soften and mix cream cheese and margarine. Stir in sugar. Add eggs and vanilla; blend until smooth. Stir in cake flour. Blend mixture until doughy texture. Pour into greased and floured Bundt pan and bake 1 hour and 30 minutes at 300°.
Mix ingredients. Roll into balls. Roll balls in sugar and press with a fork. Bake at 375°. Makes approximately 36.
Mix all ingredients, except water. Place in 1 large cooking bag or covered casserole dish. Add water and tie bag. Poke several holes in top of bag. Cook at 350° for 1 hour and 15 minutes or until potatoes are tender. Serve with vegetable of choice.
Cream sugar, cocoa, margarine and vanilla; mix well. Add eggs, flour, salt, coconut and pecans; mix well. Bake in 9 x 15-inch pan for 40 minutes at 350°.
Thaw fish. Combine cream cheese and mayonnaise. Mix in lemon juice, chopped onions and garlic powder. Fold in crabmeat. Chill several hours. Serve with crackers. Makes approximately 2 1/2 cups dip.
Combine the ingredients. Mix well. Chill. Just before serving, add 1 sliced banana.
Line pan with foil. Pour in liquid smoke and Worcestershire sauce. Lay brisket over mixture in pan (lean side down). Sprinkle with garlic salt and onion salt; cover pan tightly with foil. Place in refrigerator overnight. Remove from refrigerator the next day. Remove foil and pour barbecue sauce on top. Cover with foil and bake at 250° for 4 hours.
Put cucumbers, scallions, dill, parsley and yogurt in blender. Puree. Add remaining ingredients; blend again. Serve chilled with a sprig of fresh dill floating on top or a thin slice of cucumber. Makes 8 servings, 85 calories each.
Peel and chop the rutabaga. Cover with water. Place pork chops on top and boil until the "bagas" and pork chops are real tender. Add Corn Meal Dumplings to thicken the soup.
Melt butter in small pot; cook until medium brown. Add sugar and Karo and cook until thick; cool. Beat eggs and add salt and vanilla. Add to mixture. Place chopped pecans in unbaked pie shell. Pour mixture over pecans. Bake 30 to 35 minutes in 350° oven for 10 minutes. Reduce heat to 325° and bake 30 minutes more.
Mix flour, sugar, salt and cinnamon. Toss mixture into apples. Mix oats and 1/2 cup flour. Pour apple mixture into 8 x 10-inch or 9 x 11-inch cake pan. Sprinkle oat and flour mixture over apples. Melt butter and sprinkle over all. Bake at 350° for 35 minutes.
Pound artichokes upside down until leaves begin to open up. Rinse well and shake off excess water. Cut stems off and core a little hole in the bottom of the artichoke.
Lightly grease 2 (6-ounce) custard cups. Place half of bread crumbs in	each of the two cups.	Sprinkle each with 1 tablespoon raisins.
Mix all ingredients in heavy pot. Bring to a boil, turn down and simmer about 45 minutes.
Boil to soft stage when dropped in water. Remove from heat and add peanut butter. Mix and stir until thickened. Pour on greased platter. Cut in squares when cool.
Cut all vegetables into medium size pieces into large bowl. Add oil and tomato sauce. Mix together and pour into large baking pan and cover with foil. Cook at 350° for 1 hour. Baste every 20 minutes. If it gets dry, add more sauce.
Mix and pour into a greased 9 x 13-inch cake pan. Sprinkle with 1 cup chocolate chips. Bake at 350° for 40 minutes.
Mix sugar, dry mustard, salt and vinegar. Beat with a mixer, then add oil and poppy seed. Blend well. Store in a jar with the onion.
Break egg into a measuring cup. Fill with milk and add to dry ingredients. Beat well. Add 4 tablespoons of melted butter and vanilla and beat. Pour into greased 9-inch pan.
Soak beans in 2 cups water. Cook carrots, celery and onion until soft. Add remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer for 2 hours. Add beans and pasta. Cook 12 to 15 minutes.
Mix 1/3 cup of the sugar, cornstarch and salt in double boiler. Stir until mounds on spoon. Cook 10 minutes longer. Stir occasionally. Mix egg yolks with sugar; blend in some of the hot mixture and mix well. Pour this into the rest of the hot mixture. Cook 2 minutes. Remove from heat. Add lemon peel, lemon juice and margarine. Pour into baked pie shell. Top with meringue.
Combine ingredients and heat until gelatin is dissolved completely. Use a paint brush to paint mixture on the backs of the papers that you want to use for stickers.
Dissolve the package of jello in boiling water. Add softened ice cream and stir well. Let set until thickened. Stir in celery and pineapple. Sprinkle chopped nuts on top.
Cook pudding with milk until thick. Combine pudding, cake mix and egg in a bowl. Beat by hand until mixed. Pour into a 9 x 12-inch pan. Mix nuts with morsels and sprinkle on top. Bake at 350° for 30 minutes.
Cook spaghetti. Add salad dressing (Wish-Bone, etc.), Salad Supreme, tomatoes (chopped fine) and green pepper. Mix in large bowl.
Combine tomatoes with the toasted bread crumbs and stir in onion, salt and sugar. Turn into buttered casserole. Bake at 375 degrees for 15 to 20 minutes or until hot through.
Preheat oven to 400°. Rinse and dry chicken. Pour buttermilk into pan; on wax paper combine flour, salt and pepper. Dip chicken in buttermilk, then into flour. Spray baking sheet with Pam. Place chicken on baking sheet, meaty side down. Drizzle oil evenly over pieces. Bake 30 minutes. Turn chicken and bake 15 minutes longer or until juices are clear when pricked with fork.
Mix well in electric mixer. Pour into greased 9 x 12-inch pan. Bake at 325° for 30 to 35 minutes.
Sift together dry ingredients. Stir in mayonnaise, water and vanilla. Mix until smooth. Bake at 350° for 30 minutes.
Cook macaroni in salted water until tender; drain and set aside. Brown ground beef and onion; drain off all fat. Combine beef with onion and macaroni in skillet. Add pizza sauce and tomato sauce and seasonings to taste; mix and blend well. Put in 9 x 13 x 2-inch baking dish, any amounts; top with grated Mozzarella cheese. Arrange sliced pepperoni, green pepper strips on top just as you would a pizza. Bake in a 350° oven until thoroughly heated. Glass dish, 25 minutes; Metal dish, 50 minutes. Serves 8.
Mix the ingredients with fork until a dough forms. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Remove from cookie sheet immediately. Yields about 36.
Cut 3/4-inch cubes; use loin or hind quarter of the deer. Marinate in the "Game Tame Allergo" sauce overnight. Drain well. Wrap the pieces of meat with 1/2 strip of bacon on each piece and place on bamboo skewers. Cook on grill and serve hot or bake, slicing onion on top, at 250° for 1 1/2 hours.
Layer browned beef, thawed peas and celery. Mix milk, onion, pepper and salt in soup. Pour over top of casserole. Top with noodles. Bake at 350° for 30 to 35 minutes until thoroughly hot.
Put above in oblong baking dish. Stir in 1 cup water and 1-1/2 cups Minute rice. Lay 4 or 5 chicken breasts on top of mixture. Cover with foil and bake at 325° for 1-1/2 hours then 1/2 hour uncovered until brown.
Boil together the 4 tablespoons sugar and the water for 5 minutes. Mix the margarine, Crisco and egg, then add the water-sugar mixture and enough powdered sugar to thicken.
Break pretzels into small pieces. Mix butter and pretzels in a 9x13 baking dish. Bake at 400 degrees for 8 minutes. Spread cream cheese on pretzel mixture.
Salt venison and brown in hot oil. Remove and set aside. Add onion, bacon, carrot, celery and parsley to pan drippings. Saute until carrot is half cooked; add flour, tomato, sage, salt, pepper and rosemary. Return meat to gravy. Add wine and enough water to cover the meat. Add tightly fitting lid and simmer until meat is tender. Remove venison, strain the gravy and return meat to pan. Add sausages that have been sliced in rounds and bring to a boil. Serve with dumplings. Serves 8.
Soften yeast in warm water; add pinch of sugar. Mix melted lard or oil, salt and yeast in large bowl. Alternately add flour and water, a little at a time, beating thoroughly after each addition, kneading in last of flour until dough is very smooth. Shape in ball and let rise, covered with damp cloth, in large greased bowl until doubled in bulk.
Mix salt, mustard seed, celery seed, turmeric, vinegar and sugar. Cook over low heat for a few minutes until dissolved. Let cool. Pack jars with cucumbers and onions; pour mixture over and tighten lids. Place in refrigerator and serve when desired.
Place chicken breasts between sheets of plastic wrap. Pound with mallet to about 1/4 inch. Sprinkle with salt and pepper.
In a bowl, combine the lime juice, water and sugar; stir until sugar is dissolved. Add nectarines and banana; toss to coat. In a 2 1/2 qt. Glass bowl, combine the remaining fruits. Add nectarine mixture; stir gently. Cover and refrigerate for 1 hour. Serve with a slotted spoon. Yield: 8-10 servings.
Place cream and sugar in food processor bowl. Blend for 1 minute. Through the feed tube, add frozen fruit, a few pieces at a time. Process until smooth. An ice cream will form. Serve immediately, garnished with cookies or fresh fruit.
Arrange apples in greased casserole (or 9-inch square pan). Sprinkle with water and lemon juice. Spoon flour (not sifted) into measuring cup, level off and pour into a bowl. Add sugar and cinnamon to flour and stir until well blended. Cut in butter until it resembles coarse meal. Spoon evenly over apples. Bake at 375° for 40 to 50 minutes. Serve with cream, if desired.
Freeze cranberries. Grind and add the marshmallows and sugar. Chill several hours. Add pineapple, nuts and whipped cream. Chill until ready to serve.
Peel and slice potatoes. Layer potatoes, pepper, onion, soup and milk. Put butter pats on top and bake at 350° for 1 1/2 hours. Top with cheese last 30 minutes.
Wash and sort cranberries, removing stems and soft berries. Peel, core and quarter apples. Cut oranges and lemon into quarters, removing seeds and pithy centers. Put cranberries, oranges and lemon through food chopper, using the medium blade. For the apples, use a coarser blade. Add sugar, stirring until all ingredients are evenly mixed. Chill before serving. Store in refrigerator. Makes 1 1/2 quarts.
Heat oven to 400°. Empty potato slices and packet of seasoned sauce mix into ungreased 2-quart casserole dish. Heat tomatoes and water to boiling; stir into potatoes. Arrange pepperoni and sprinkle with cheese. Bake, uncovered, 30 to 35 minutes. You can substitute 1/2 pound ground beef, browned and drained, or 1/2 pound sausage.
Mix Cool Whip, cottage cheese and Jell-O well. Drain cans of	fruit.	Add to mixture. Add bananas and nuts; mix well. Set in refrigerator for 1 hour before serving.
Cook rice per package directions. Steam chicken or reheat leftover chicken; heat gravy. Layer generous serving of rice. Top with chicken portion and cover with gravy, as desired. Serve with vegetable or salad.
Put all beans and sauce in slow cooker and cook 1 hour on low and 1 hour on high. Fry hamburger and drain. Add to beans before starting slow cooker.
In a heavy frypan, saute scallions and onion in oil over very low heat. When transparent but not browned, add artichokes, beans, salt, pepper, lemon juice, butter and carrot. Cook over lowest possible heat (with cover on) for 25 to 30 minutes. Serves 4 to 6.
Dissolve the malted milk in 1 cup of the water, then add the sugar and remaining water which has been heated to boiling. Cook to 240° or soft ball stage, then add vanilla and nuts. Beat until mixture begins to grain. Then pour into buttered pan.
Mix and let stand several hours or overnight. If not enough bite, add a few drops of vinegar. If too "bitey" add a little sugar.
Wash meat and cut to fit in crock-pot. Pour over soup mixed with seasoning. Lay onions on top and cook until tender.
Make a batter of sugar, flour and milk. Melt margarine in baking dish, then add peaches. Pour batter over peaches. Bake at 400° for 20 to 25 minutes.
Bake cake as directed on box and let cool. Mix pudding as directed on box and add Eagle Brand milk and 1 box Cool Whip to pudding; mix well. After cake is cool, cut into squares. Start layering ingredients in punch bowl, starting with cake, pineapple, pie filling, banana slices, Cool Whip and pecans; then end with pudding mixture. Then start over with cake again and repeat until you reach the top of punch bowl, then cover top with Cool Whip and top with a few pecans and cherries.
Cut vegetables in medium pieces and boil, covered, with water for 10 minutes. Turn on low and simmer until soft. Season with any herb seasoning or dry soup mix.
Mix all ingredients. Store in airtight jar. Use 2 to 3 teaspoons for each cup of water.
Preheat oven to 400°. Grease muffin pans. Boil corn for 8 to 10 minutes until tender. Cool and then cut off the cob, scraping all the juice. Set aside. Mix corn meal, flour, eggs, milk and water, then add corn and stir well. Fill muffin pans half full or 3/4 full depending on size of pan. This recipe will make 24 to 36 muffins. Bake for 20 to 25 minutes until golden brown. Top with butter, if desired.
Cream sugar and oil. Add eggs and blend well. Mix cocoa and food coloring together. Add vinegar and mix well. Add this to egg and sugar mixture.
Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in horseradish and dry mustard. Heat through. Sprinkle paprika on top.
Combine all ingredients with hands. Shape loosely into small balls and bake on lightly greased cookie sheet for 15 to 20 minutes at 350°. Makes approximately 100 balls.
Cook carrots 20 minutes in salt water and drain. Mix carrots, peppers and onion.
Layer 1/2 of each into dish. Repeat. Bake for 30 minutes at 350°.
Wash and drain 1 1/2 or 2 cups fresh strawberries. Sweeten to taste. Pour on bottom of baked pie shell. Cook cream mixture or pudding mix in double boiler until thickened. Cool. Add 1 teaspoon vanilla. Pour over berries. Beat egg whites until they stand in peaks. Add sugar to taste. Put meringue on top and brown lightly.
Drain all fruit thoroughly. Mix and chill. Maraschino cherries may be added.
Mix all ingredients together. Place in casserole dish. Dot with 1/2 stick margarine. Crush 1 tube Ritz crackers and put on top. Bake about 30 minutes or until it begins to bubble.
Cook and stir beef and onion in 10-inch skillet until brown; drain. Stir in catsup, mustard and soup. Heat to boiling; reduce heat. Simmer uncovered 5 minutes; stir occasionally. Heat oven to 375°. Generously grease 12-cup Bundt cake pan. Mix remaining ingredients; beat 30 seconds. Spread 2 cups of batter on bottom of pan and 2 inches up sides and center of pan. Spoon meat mix on that. Drop remaining batter by teaspoon 1/2 inch apart. Bake 25 minutes. Invert. Serves 6.
Cut rockfish into 2 even portions. Lay on plate and sprinkle with salt and pepper. Coat each side with cornmeal and let sit while preparing relish.
Brown beef in a Dutch oven, then add all the other ingredients and bring to a boil. Reduce heat to simmer. Cover pan and cook for an hour or a little more. Makes 3 quarts; 6 or 7 bowls. Can be frozen in serving sizes.
Cut up apricots and soak 30 minutes in hot water. Sift together flour, sugar, baking powder, soda and salt. Add apricots to dry ingredients and nuts, orange juice, egg and butter. Put in greased and floured pan (I only spray my foil pans with Pam). Makes 1 large loaf or 3 (1-pound) loaf pans. Let rise for 15 minutes. Bake at 350° until toothpick inserted in bread comes out clean.
Brown ground beef and add all other ingredients. Cook on top of stove at medium heat until heated.
Combine. Place in a a large punch bowl with ice. This is excellent for birthday parties or potlucks. For added color, freeze orange or lemon wedges in ice cube trays with water.
Take out and reserve 1 cup cake mix for top. Mix butter or margarine and eggs together. Mix with cake mix and pat into bottom of 9 x 13-inch pan.
Mix together oil, sugar, cocoa, flour, eggs, vanilla and chopped nuts. Pour into 8 x 13-inch pan. Bake at 350° for 25 minutes. Cover with miniature marshmallows. Return to oven and melt marshmallows 3 to 5 minutes. Cool and frost.
Combine butter, milk, sugar, salt and cocoa. Bring to a boil for 2 minutes. Remove from heat. Add oats, peanut butter and vanilla. Then drop on waxed paper. Makes 24 cookies.
Mix all ingredients well, adding broth, then eggs last. The mixture should be thin enough to stir easily. If not, add more broth or hot water with 2 tablespoons of butter or oleo. If too thin, add more bread or cracker crumbs. Grease a loaf pan and pour dressing into pan. Cook 45 minutes to 1 hour at 350°.
Sprinkle gelatine over cold water in saucepan. Place over low heat; stir constantly until gelatine dissolves (4 to 5 minutes). Remove from heat; add ice water. Stir in tomato sauce and sugar. Pour into 4-cup mold. Chill until firm. Unmold. Place on lettuce and garnish with cucumber slices. Serve with Cucumber Sauce.
Mix beans, onion and relish. Toast muffins. Spoon about 1/4 cup bean mixture on bottom of each muffin. Broil until beans are hot. Place slices of cheese on top and broil until cheese melts. Cover with buttered half of muffin. Serves 6.
Baking Temperature: 350°. Baking Time: 45 minutes to 1 hour.
Mix sugar to water. Cook until it forms a medium ball in cold water, then add vanilla and some food coloring. Put on popped corn at once and stir.
Heat tomato soup to boiling. Remove from heat and add cream cheese. Stir until smooth. Soften gelatin in water. Add to soup mixture and stir until gelatin is dissolved. Add mayo, Worcestershire sauce and mix well. Refrigerate until slightly thickened. Add shrimp, celery and onions. Pour into lightly greased 6-cup ring mold. Refrigerate until firm. Unmold on lettuce leaves. Serve with crackers.
Stir drink mix and water until dissolved. Beat lemonade mixture and ice cream in large bowl with electric mixer on low speed until blended well. Stir in Cool Whip until smooth and mixed well. Freeze this mixture until mixture mounds, then spoon into the pie crust.
Preheat oven to 350°. Drain and wash tofu thoroughly. Using fork, mix all ingredients together, except oil and tomato sauce. Shape into 1-inch balls. Place on greased cookie sheet and bake 20 minutes, turning once. Put meatless meatballs in a 2-quart baking dish. Cover with tomato sauce and keep warm until ready to serve. Serving Size: 6. Preparation Time: 0:30.
Mix ingredients as given. Pour into pastry shell. Bake in hot oven (400°) for 15 minutes. Reduce heat to 350° and bake 45 minutes or 1 hour.
Boil sugar and water for 3 minutes and let it cool. Add all other ingredients, except ginger ale and chill. Just before serving, add ginger ale. Makes 50 servings.
Melt butter or margarine in a 4-quart saucepan over medium-low heat. Add onion. Saute until tender but not browned. Stir in potatoes, salt, dry mustard, white pepper and water. Bring to a boil. Cover and reduce heat. Simmer 30 minutes until potatoes are very soft. Press potato mixture through a ricer or a fine sieve into a large bowl. Return to saucepan. Stir in milk. Heat slowly just to boiling. Lower heat slightly. Stir in cheese until melted. Sprinkle with parsley. Serve immediately in mugs or refrigerate 3 hours and serve cold. Makes 8 servings.
Mix all ingredients except nuts. Refrigerate until firm and then form into a ball. Just before serving, roll in chopped nuts. This is great on Ritz crackers. Keeps well if wrapped securely in Saran Wrap.
Place bell pepper mixture in slow cooker; place chicken on top. To the can of stewed tomatoes, add sugar, oregano, 1 teaspoon of the cumin, salt and pepper sauce, stir gently and pour over chicken bell pepper mixture. Cover and cook on High 4 hours or on low 8 hours or until meat is just beginning to fall off the bone. Place chicken in a shallow serving bowl. Add remaining 3/4 teaspoon cumin to tomato mixture and pour over chicken. Sprinkle with cilantro and serve with lime wedges. Serve over cooked rice or with toasted corn tortillas.
Bring the sugar, vinegar, salt and pepper to a boil, but do not boil. Remove from heat and add vegetable oil. Add to tossed salad as desired. Must be stored in the refrigerator. Shake well after storing in the refrigerator. May be kept for up to a month in the refrigerator.
Mix all ingredients well (except mushrooms). Form into balls or patties, depending on the type of mushrooms you use and stuff into the mushroom caps. Bake at 350° for at least 20 minutes (more for larger mushrooms).
Combine dry ingredients in a large mixing bowl. Add eggs and oil, stirring until mixture is moistened. Do not beat. Stir in vanilla, pineapple, 1 cup of nuts and bananas. Spoon batter into greased and floured 9 x 13-inch cake pan. Bake at 350° for 25 to 30 minutes. Cool in pan for 10 minutes. Remove from pan and cool completely.
Unroll bread. Leave 1 inch border, brush the rest with beaten egg. Sprinkle good amount of Parmesan cheese over the bread then sprinkle Mozzarella. Layer the meat. Roll up. Tuck in sides and pinch all seams. Brush with remaining egg. Bake 350° for 30 minutes on baking stone.
In a pan (9 x 13-inch), place the chicken, that has been taken off the bones. Combine the cream of chicken soup and the 1 1/2 cups of chicken broth; mix well. Pour over the chicken. Spoon the Veg-All over next with the juice. Combine flour, milk and oil. Mix together and pour over the Veg-All. Bake at 350° for 45 minutes.
Mix flour and sugar, then add eggs. Add milk, a little at a time, then add vanilla. After mixing, add 7 ounce can or package of coconut. Pour into 10-inch pie plate. Cook at 350° for 30 to 40 minutes.
Drain apples and place in large baking dish. Cream margarine and sugar. Add cheese and flour, stir together and place on top of apples. Bake at 350° for 30 to 40 minutes.
Cream butter and sugar, then add vanilla, lemon and eggs (two at a time), flour and whipping cream. Bake at 325° for 1 hour and 15 minutes.
Cut chicken into 1-inch cubes. In a large skillet, saute chicken in vegetable oil until no longer pink in the center. Remove chicken from skillet and saute onion, green pepper, mushrooms and garlic until onions are transparent. Add chicken and remaining ingredients, except noodles. Simmer 15 minutes. Serve over cooked egg noodles. Sprinkle with Parmesan cheese.