HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir ingredients to form a soft dough. Shape into 2-inch sticks. Bake on cookie sheet at 450° for 7 minutes.
Combine beef, onion, bread, 1/2 cup of water, 1/2 teaspoon of the salt, pepper and nutmeg in large bowl; mix well. Shape into 4 loaves. Cook loaves in hot oil in large skillet until browned. Stir in gravy and wine. Reduce heat; cover and simmer 15 minutes or until cooked through.
Wrap chicken around with 2 or 3 pieces of beef. Wrap bacon around chicken. Cover with mixture of mushroom soup and sour cream. Add almonds. Cover with top or foil; bake in preheated oven at 300° for 3 hours, at 350° for 2 hours or at 250° for 4 hours.
Preheat oven to 350°. In a large bowl, combine flour, sugar and egg. Cut in 1/2 cup margarine until crumbly. Stir in walnuts. Reserve 2 cups of crumb mixture and press remainder firmly on bottom of greased 9 x 13 pan. Bake 15 minutes.
Mix all the ingredients except water, poppy seed and nuts, then add water, poppy seed and nuts. Bake at 325° for 1 hour. Makes 1 large loaf or 5 small loaves.
Cook squash and onion in a small amount of boiling water for 5 to	7 minutes or until squash is tender; drain well. Place vegetables in electric blender and process until smooth, then combine the squash mixture and remaining ingredients, mix well and spoon into lightly greased 2 quart shallow casserole dish. Bake uncovered at	350° for 35 minutes. Yields 8 servings. Good.
Combine Eagle Brand milk and Cool Whip. Then add all other ingredients except bananas. Refrigerate overnight. Garnish with bananas just before serving.
Mix dry ingredients with fork. Make 3 holes and add liquid ingredients; mix well. Bake at 350° for 35 to 40 minutes. Cool and ice.
Soften yeast in warm water. In saucepan, heat and stir sour cream, butter, honey and salt until warm and butter almost melts. Turn into large mixing bowl. Stir in 1 cup of flour; beat well. Add the softened yeast and eggs; stir until smooth. Stir in as much of the remaining flour as you can mix in with a spoon.
Drain shrimp. Mix cheese, butter and mayonnaise together in mixer. Add other ingredients, except shrimp. Shred shrimp by hand and mix with the other ingredients in the mixer. Let set overnight.
Heat oven to 350°. Grease an 8 x 8-inch pan. Mix all ingredients thoroughly. Spread in prepared pan. Bake 30 to 35 minutes. Cut into squares while warm.
Shape into a loaf. Brush the top with sauce. Bake for 1 hour at 350°.
Mix first 4 ingredients with mixer on low speed. Add flour, soda, salt, poppy seed and evaporated milk and mix well. Fold in pecans. Pour into an ungreased angel cake pan. Bake at 350° for 1 1/4 hours.
Mix dry ingredients. Add oil and eggs; mix. Add buttermilk, hot water and vanilla. Mixture will be very thin. Bake in a 9 x 13-inch pan or two 9-inch layers (after greasing and flouring lightly) in a 350° oven until a toothpick comes out clean when inserted in the middle, approximately 40 minutes for the 9 x 13-inch pan.
Combine ingredients as listed. Spray pan with Pam. Pour in mixture. Put in cold oven. Bake at 325° for 45 minutes.
Mix ingredients. Roll on floured surface, 1/4-inch thick. Bake at 250° for 10 minutes until golden brown. Yields 12 biscuits.
Mix cream cheese, egg, sugar and 1/8 teaspoon salt. Beat well. Add chocolate chips; set aside. Combine flour, sugar, cocoa, soda and 1 teaspoon salt. Add water, oil, vinegar and vanilla; beat well. Line cupcake tin with papers; fill 1/3 full with chocolate batter. Top each with a tablespoon of cream cheese mixture. Bake at 350° for 30 to 35 minutes.
Melt cheese in double boiler. After cheese has melted, add the rest of the ingredients and stir. Cool before refrigerating. Keeps in the refrigerator for 3 to 4 weeks.
Heat the oil and cook the chicken in it until the chicken is golden brown. Add remaining ingredients, except the spaghetti. Cover and simmer for 1 hour or until chicken is tender. Remove bay leaf. Serve with spaghetti.
Spread softened cream cheese on the bottom of a baking dish, then spread chili beans, then sprinkle cheese on top. Bake at 300° until cheese melts; serve with taco chips.
Mix all ingredients and bake in greased casserole dish at 350° for 45 minutes.
Split wings at each joint and discard tips; pat dry. Deep fry at 400° for 12 minutes or until completely cooked and crispy; drain. Combine hot sauce and butter. Spread wings in pan; pour sauce over wings. Shake. Serve warm. Makes 24 to 30 pieces.
Cook chicken and cube. Roll chicken pieces in crescent rolls. Mix soup with 1/2 can milk. Pour over rolls in greased pan. Bake at 350° for 20 minutes or until brown.
Cook macaroni as directed on box with bouillon cubes and cooking oil. Drain and cool. In a large mixing bowl, combine macaroni with tuna fish, salmon, flounder, shrimp and salmon juice. Mix well. Add mayonnaise, relish, celery, celery seed, onion, mustard, Old Bay seasoning and salt. Mix well together. Add sugar to taste.
Boil chicken breasts. Remove and chop. Mix all other ingredients with chicken. Place 1 pie crust in pie dish. Pour mixture into pie crust. Use second pie crust as top. Brush with egg to make top crust turn brown. Serves 4-6.
Add yeast to 1 1/2 cups flour; blend well. Combine milk, oil, water, sugar and salt. Heat on low heat until warm. Add to dry ingredients and beat until smooth. Add eggs and beat until blended. Gradually add the last 1 cup of flour. Spoon into 2 well-greased 1 pound coffee cans. Put on plastic lids; let rise in warm place until it reaches top; remove lids. Bake 30 to 35 minutes at 375°. Cool 20 minutes and remove from cans.
Mix together cake mix, 1 egg and butter. Pat down in cake pan. Mix remaining 3 ingredients (2 eggs, powdered sugar and cream cheese) and pour on top of cake mix mixture. Bake at 350° for 45 minutes.
Preheat oven to 350°. Use 9 x 13-inch pan. Spread peaches with juice on bottom of pan evenly. Sprinkle dry cake mix over fruit. Drizzle melted margarine over cake mix. Sprinkle chopped walnuts over mixture. Bake 45 to 50 minutes until cake is firm. Serve warm with Cool Whip or ice cream.
Melt margarine and cool. Beat eggs and add to margarine. Mix and add sugar, coconut, raisins, nuts and vinegar. Pour into unbaked pie shell and bake one hour at 300° or until light brown on top. Recipe can be doubled.
Add stuffing mix to 1 stick melted margarine. Put 1/2 stuffing mix in baking dish. Top with chicken. Mix soups together. Pour over chicken. Put remaining stuffing mix on top. Bake 30 minutes to 1 hour at 350°. (I usually use 3 large breasts instead of whole chicken.)
Bring water, onion, celery and garlic to boil in deep kettle. Add chicken pieces; cover and simmer until chicken is fork-tender. Salt and pepper to taste. Remove chicken from broth; reserve broth. Cool chicken, remove meat from skin and bones, breaking into large bite-size pieces.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate morsels and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes.
Cut or tear cake into 1/2-inch pieces to measure 8 cups. Place half of the cake cubes in a 9 x 9-inch pan. Reserve 1/3 cup of pie filling and spread remaining over cake cubes. Cover with rest of cake cubes. Combine pudding, milk, sour cream and reserved cherry pie filling. Spoon over cake cubes. Cover and chill.
Mix beef, bread crumbs, onions, milk, egg and next four ingredients. Shape into 1-inch balls. Melt shortening in large skillet and brown meat balls. Remove fat from meat balls. Heat sauce and jelly, stirring constantly. Add meat balls and stir until thoroughly coated. Then simmer 30 minutes in uncovered pan.
In a large container, mix dry ingredients. In a saucepan, slowly melt margarine, chocolate morsels and peanut butter, stirring constantly. Do not boil. Add vanilla and cool. Pour sauce (about 1/3 at a time) over cereal mix and mix until well coated. Pour into a large grocery bag and shake with the powdered sugar (about 1/2 box at a time).
Wash beans thoroughly. Place in large kettle. Cover with water and salt. Soak overnight. Drain off water the next morning. Add 6 cups of water. Simmer for 2 hours. Add all other ingredients. Stir well. Cook for another half hour. Serve.
Cook sugar, butter, cocoa and milk 2 minutes after it comes to boil. Add oats, peanut butter and vanilla. Drop by spoonful on wax paper.
Brown and drain beef. Stir in tomato paste, onion, Italian seasoning and salt (it will be thick). Cook over low heat for 5 minutes; stir often. Place biscuits in greased muffin pan, pressing to cover bottom and sides. Spoon about 1/4 cup of meat mixture into biscuit lined cups and sprinkle with cheese. Bake in 400° oven for 12 minutes or until brown. Makes 12 Pizza Cups.
Preheat grill to 350°. Place chicken halves (inside down) on cooking grid. Baste with listed ingredients. Turn chicken every 10 to 15 minutes, basting with sauce each time. Takes about 1 1/2 hours.
Combine blackberries, water and 2 1/2 cups sugar in a large Dutch oven; stir well. Cook over medium heat until mixture comes to a boil. Combine milk, 1 cup sugar, butter, eggs and vanilla in a large mixing bowl; mix well. Combine flour and baking powder, stirring well. Gradually add flour mixture to milk mixture, stirring lightly until dry ingredients are moistened and a soft dough forms.
Combine all ingredients. Bake 20 to 25 minutes at 350°. Makes 12 to 15 muffins. Serve warm.
Pour bourbon over nuts and let stand in refrigerator for 2 hours. Cream confectioners sugar and butter. Mix with hot nut mixture until crumbly. Place in refrigerator for 1 hour. Grease hands often with butter. Form balls. Set in freezer. In the meantime, mix the chocolate covering.
Cook broccoli and put in greased pan. Place chicken over broccoli. Mix mayonnaise and soup and pour over chicken. Sprinkle with cheese and bread crumbs. Bake at 350° for 30 minutes.
To roast a pepper, broil or grill it until it's black all over. Put the roasted pepper in a brown paper bag or wrap in newspaper. Seal tightly. After 10 minutes or so, use a knife to peel off the skin and scrape away the seeds. Cut the pepper into strips. To store (up to a month), cover with oil in a jar and refrigerate.
Combine vinegar, water, salt and sugar. Bring to a boil and stir until sugar and salt dissolve. Set aside to cool. Wash, peel and slice cucumbers into rather thick pieces. (Sometimes I don't peel my cucumbers and they are just as good.) Place onion and garlic in a clean quart jar. Add cucumber slices, filling to the top. Fill jar with the vinegar mixture. Put top in place. Refrigerate pickles for three days before serving. Makes 1 quart.
Mix sugar and syrup. Then add remaining ingredients. Pour in pie crust and bake at 375° for 45 minutes.
Roll cookie dough (which has been brought to room temperature) out on a pizza pan. Bake 10 to 12 minutes at 350°.
Melt chocolate chips and butterscotch chips over hot water in a double boiler. Stir to blend. Add Spanish salted peanuts. Mix together and drop by teaspoonfuls on an oiled cookie sheet. Chill and enjoy.
Prepare cake mix as on package. Bake in a greased and floured 13 x 9-inch pan at 350° for 30 to 35 minutes. Cool in pan 15 minutes, then poke with fork at 1/2-inch intervals. Dissolve gelatin in boiling water. Add cold water and spoon over cake in pan. Chill 3 to 4 hours. Top with Cool Whip.
Mix lime Jell-O with boiling water. Add miniature marshmallows and cream cheese. Stir this until all melts and is smooth. Add nuts and pineapple. Place this in refrigerator until slightly congealed. Whip the whipping cream until it forms peaks and starts to stiffen. Fold this into Jell-O mixture. Pour into serving dish and refrigerate overnight. Keep refrigerated.
Add soda to boiling water with lard to melt. Add other ingredients. Mix and bake in 13 x 9 x 2-inch pan until done.
Combine coffee and Amaretto; stir well. Top each serving with a dollop of cream. Sprinkle with cinnamon. Serve immediately.
Place 1 layer of Oreos in bottom of bowl, then 1 layer of chocolate pudding and then 1 layer of Cool Whip. Continue repeating that same method until finished. The last layer on top should be the Oreos.
Mix in top of double boiler marshmallows, butter, juice from maraschino cherries and peppermint candy. Mash up as fine as possible. Then mix following: raisins, dates, pecans, maraschino cherries, cut up, and graham crackers, crushed fine. When mixture is dissolved in double boiler, pour the liquid over the other ingredients and mix well. Pack in buttered containers.
The festive flavors of pumpkin, pecans and spices create this showcase torte.
Cook chicken in covered skillet with water until chicken is done. Drain. Cut chicken into bite-sized pieces.
In a large bowl, cream butter and the 1/2 cup powdered sugar until light and fluffy. Add 2 cups of flour and beat until blended. Spread evenly in a well-greased 9 x 13-inch baking pan. Bake in a 350° oven for 20 minutes.
Dust prepared food with flour. Shake off excess flour. Using tong, dip food into batter, letting excess drip off. Lower into hot (375°) corn oil. Fry until golden brown. Drain on paper towels.
Mix first 6 ingredients and put in a 9 x 13-inch dish. Top with corn flakes mixed with melted butter. Bake at 350° for 1 1/2 hours.
Preheat oven to 350°. Melt butter in a 9 x 13-inch pan. In bowl, mix three types of soup and add two soup cans of milk and Lipton onion soup mix. Pour cup of uncooked rice over butter in pan, then pour soup mixture over rice. Push chicken down into rice. Cover with foil and cook two hours. Take foil off the last ten minutes of cooking time.
Brown meat and drain. Mix dry ingredients in large bowl. Cut onion into quarters and add to eggs, milk and peppers in the blender. Mix until onions and peppers are minced fine. Grate cheese. Pour liquid into dry ingredients. Add meat, corn and cheese. Add oil and mix thoroughly. Bake in shallow pan (cake pan) 45 minutes at 350°.
Melt margarine in a 9 x 13-inch baking dish in oven. Take out of oven; let cool. Make layers: Sprinkle graham cracker crumbs on bottom of pan. Layer chocolate chips and nuts. Pour milk on top. Sprinkle coconut on top. Press with hands, lightly. Bake 20 to 30 minutes in a 325° oven.
In a 4-quart saucepan, prepare rigatoni according to package directions. Add broccoli, carrot, green onions and red pepper the last five minutes of cooking time. Drain.
Pour 1 1/2 cups boiling water over the list of ingredients, except the egg and flour. Let stand about 8 hours. Add the egg and flour (same bowl). Pour into greased loaf pan or tin cans. Excellent with cheese. Bake at 350° for 45 minutes or until done. Makes 1 large loaf or 2 small loaves.
Mix ingredients in order in a large bowl.	You may chill and slice or drop by teaspoon on cookie sheets. Bake at 350° for 8	to 10 minutes.	Doubles easily and freezes well, both before and after baking.
Mix shortening and sugar. Sift flour and baking powder. Add to shortening mixture alternating milk. Mix well, beating 2 minutes. Add vanilla and fold in the egg whites. Bake in 2 or 3 layer pans at 350° for 25 minutes.
Mix together and put in plastic bag with tenderloin and seal. Refrigerate over night. Grill 14-20 minutes or until done.
Cream together cheese, sugar and mayonnaise. Fold in cranberry sauce, pineapple, nuts and Cool Whip. Pour into square Pyrex or plastic container and put in freezer. Serve on shredded lettuce. Best eaten partially frozen.
Mix together the 3 cheeses, pecans, mayonnaise and Worcestershire sauce. Add salt, pepper and garlic salt to taste. Shape into 4 small cheese balls and sprinkle with paprika. Cheese balls freeze well.
Saute onion and mushrooms in margarine until translucent. Rinse sauerkraut under running water and gently squeeze out water. Add sauerkraut and onion soup mix to pan with onion and mushrooms. Mix well and saute for 5 minutes. Make noodles according to package directions. Combine drained noodles and ingredients from pan in large casserole dish. Place in 325° oven for 30 minutes.
Cream together margarine and sugar; blend in eggs. Stir in remaining ingredients. Bake in a 9 x 13-inch pan at 325° for 30 minutes.
Mix softened cream cheese, milk and sauce. Stir until sauce and milk are absorbed; the mixture should be creamy. Mix shredded dried beef, onions and garlic. Form into a ball; add some beef to outside of cheese ball. Refrigerate overnight or for at least 4 hours.
Spray a Bundt pan with nonstick spray. Tear loaf into pieces (about 15 pieces) and place in Bundt pan. Sprinkle dry pudding mix on top of bread. Crumble brown sugar on top. Cut oleo into pats and place on top. Cover with towel and let rise overnight. Next morning, remove towel. Bake 25 to 30 minutes at 350°.
Peel cooled potatoes and cut into halves or thirds lengthwise. Add salt, if necessary. Place in shallow baking pan. Combine remaining ingredients, heat slowly and pour over potatoes. Bake 20 minutes in 400° oven, basting frequently with sauce in pan. Serves 6.
Combine all ingredients in a punch bowl. Yield: 3 1/2 quarts.
Mix well the cornmeal, egg, Crisco and milk until smooth and damp consistency. Add cracklings and mix well. Preheat oven to 400°. Grease large casserole dish (I use a large cast-iron skillet.) Pour mixture into dish and cook 40 minutes or until golden brown.
Cream together oil, sugar, vanilla and almond extract. Add eggs, one at a time; beat well. Sift together flour, baking powder, salt and cinnamon. Add to creamed mixture, a little at a time, beating well. Fold beets, coconut and crushed pineapple into mixture. Bake at 350° for 45 minutes. Serve warm with ice cream or frosting.
Season chicken with salt, pepper and paprika. Place into cooking pot. Cover and cook 3 1/2 to 4 hours.
Mix remaining egg white, yolks, sugar, vanilla and cream cheese until creamy. Grease a 9 x 13-inch pan. Spread 1 can of rolls on bottom of pan. Spread creamed mixture on top. Put other can over. Perforate with fork. Spread with 2 tablespoons egg whites. Mix 1/2 cup sugar, pecans and cinnamon; sprinkle on top. Bake at 350° for 30 minutes.
Mix Kool-Aid with recommended sugar. Add pineapple juice, ginger ale and enough sherbet for taste and decoration.
Pour milk over coconut and set aside. Cream butter and sugar. Add eggs; beat well. Add milk, coconut and flavoring. Pour into unbaked shell. Bake at 350° for 30 minutes or until golden brown and firm.
Mix jello and boiling water until dissolved. Add orange sherbet. Mix together oranges, pineapple and bananas; add to jello mixture. Chill.
Brown ground beef. Add soups, ketchup, mustard and chili powder. Cook for 1 hour only in large kettle, stirring frequently as mixture will thicken.
Bring water and shortening to a boil; add dry ingredients. Stir until mixture leaves sides of pan. Cool slightly. Add beaten eggs, one at a time. Drop by teaspoon on ungreased cookie sheet. Bake at 400° for 40 to 45 minutes. Cool and fill with custard filling.
Line loaf pan with wax paper. Bake at 350° for 45 minutes.
Cream margarine, sugars, peanut butter and eggs. Add vanilla, syrup and soda. Gradually add oats and finally fold in M&M's. Drop by teaspoon onto cookie sheet. Bake at 350° for 11 minutes. Makes 12 dozen.
Allow cream cheese and butter to soften. When soft, mix the rest of the ingredients with the butter and cream cheese and refrigerate. Makes 3 cups.
Beat together sugar and oil. Add eggs, one at a time, beating well. Sift dry ingredients and add to mixture. Add carrots and mix well. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 45 minutes. Frost when cool with the following icing.
Mix sugar and flour. Add eggs. Stir, then add milk. Cook over medium heat, stirring constantly. When thickened, add flavoring. Layer wafers, bananas and sugar mixture. Beat egg whites and a dash of salt until fluffy. Add to top of mixture, then put in oven and brown top on broil.
Combine ingredients and mix well. Spoon cookie dough onto cookie sheet and flatten dough with a wet fork. Bake cookies at 375° for 12 minutes.
Cream margarine, Crisco and sugar very well. Beat in eggs, one at a time. Sift together the dry ingredients. Add to creamed mixture alternately with milk. Add flavoring and chocolate and fold in walnuts. Turn into Bundt pan or tube pan. Bake at 325° for 1 hour and 20 minutes.
Mix well with hands until smooth. Roll into small balls and place on wax paper. Place in refrigerator until cool and firm. Meanwhile, melt 2 (12 ounce) packages chocolate chips and a block of paraffin wax in a double boiler (water in bottom pan). Roll balls in mixture and place back in refrigerator until cool. Better if kept in a cool place. Yields 100.
Cream together butter, sugar and brown sugar. Crumble potato chips with butterscotch pieces and mix all in mixer. Add eggs, vanilla and butter flavor. Combine and add a little at a time the flour, soda and salt. Bake until light brown at 350°.
Prepare Jell-O as directed on package. Add drained fruit cocktail. Chill until set.
Mix all ingredients together. Steam about 2 to 3 hours. Steam in greased and floured tin cans. Makes over three regular sized cans. Fill about 2/3 full.
Cook onion in boiling water until tender. Do not drain. Add tomatoes, tomato puree, garlic, oregano, celery seed and pepper to onion. Simmer for 10 minutes to blend flavors.
Stir-fry chicken in olive oil until done (not pink in center). Mix all ingredients except cheese, paprika and cracker crumbs. Blend well. Place in 2-quart casserole dish. Bake uncovered at 350° for 45 minutes (longer if frozen). During last 10 minutes garnish with buttered cracker crumbs, cheese and paprika. Yields 8 servings.
Mix all together with cooked squash and bake 30 minutes in 400° oven.
Wash thawed turkey and salt well inside and out. Stuff with apple (quartered), 1 large onion (quartered), celery stalks (cut in 2-inch lengths) and the 6 tablespoons margarine. Tie the legs together securely. Place in enamel roasting pan, breast side up. Sprinkle top lightly with sugar and dot with 4 tablespoons margarine. Add enough water to make 1/4-inch in bottom of pan. Cover and bake at 350° for time recommended on turkey.
Slice beef in 1/2-inch strips, long and thin as possible. Pour the 1/4 cup soy sauce and sugar over meat and marinate for 1/2 hour. Meantime, cut the tomatoes and pepper in 1-inch cubes. Heat oil in large skillet. Add garlic and ginger. After a minute, remove garlic and add peppers. Saute for 3 minutes, stirring occasionally so ingredients will cook evenly. Add beef and cook an additional 5 minutes. Add tomatoes and blend cornstarch with remaining soy sauce. Stir into mixture. Cook, stirring gently for another minute. Serve over cooked rice.
Stir yeast into warm water. Let stand 5 minutes and stir well. Add sugar and salt. Stir in flour. Knead on a well-floured board until dough is elastic (about 5 minutes). Cover and let rise until double in size. With fingers, knead in rest of ingredients making certain it is well distributed and covered with dough. Divide dough and shape into two loaves. Put into greased pans (8 x 5 x 3-inch). Cover and let rise until double. Bake at 350° for 50 minutes or until crusty and brown. Cool on rack.
Stir until dissolved and add 1 cup crushed pineapple, drained. When jello starts to jell, stir in 1 large Cool Whip.
Season chicken. In large skillet, saute onion and garlic 2 minutes. Add picante and broth; bring to boil. Add rice. Place chicken on top of rice. Cover and simmer 25 minutes. Remove from heat; let stand until liquid is gone. Serve with avocado, tomato and cheese on top. May serve with olives and sour cream, if desired.
Dissolve bouillon in water. Combine soy sauce, cornstarch, sugar and ginger. Stir into bouillon mixture. In large skillet brown chicken in oil. Add bouillon mixture. Cook and stir until slightly thickened. Add remaining ingredients except cashews and rice. Simmer, uncovered, 5 to 8 minutes. Stir occasionally. Remove from heat. Add cashews and serve over rice.
Grease casserole dish, heat oven to 325°. Melt butter, stir in flour and add milk; cook until thickened. Add sliced or grated cheese. Separate 4 eggs. To yolks, add 1/2 teaspoon salt and pepper, beat them with fork and add to cheese mixture. Add rice. Next, fold into stiff egg whites. Bake at 325° to 350° for 45 minutes or until done.