HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together and roll into balls. Roll in 10x sugar. Bake on	greased pan at 350° for 8 to 10 minutes. Remove from pan at once. Yields 4 dozen.
Mix Tang with pineapple juice and pour over fruit. Mix and sprinkle instant pudding mix; then mix well.
Mix all ingredients together. Knead on floured board. Roll out very thin and let stand 10 minutes. Cut into 1-inch strips and drop into boiling liquid of chicken. Let cook 5 to 6 minutes and dip out. Repeat until all are cooked. Serve hot with chicken.
Mix cake according to package directions. Bake in 9 x 13-inch pan. Let cool. Slice cake in half horizontally. Make pudding according to package directions. Spread pudding on cake layer. Add pineapple, then layer of bananas and strawberries. Put top layer over filling. Frost the whole cake with Cool Whip and garnish with a few whole strawberries.
In a 375° oven, melt margarine in a 13 x 9-inch glass baking dish. Tilt to evenly coat dish. Separate dough into 13 biscuits and cut each one into 8 pieces. Place biscuit pieces in large bowl and toss with salsa. Spoon evenly into margarine coated dish. Sprinkle with pepper, onions and ripe olives. Cover with shredded cheese.
Grease 9 x 13-inch baking pan. Line with bread and sprinkle with meat. Combine milk and eggs and pour over; top with cheese. Cover and refrigerate 24 hours. Bake at 350° for 45 minutes. Uncover and bake 15 minutes longer.
Chop the vegetables very fine. Stir in the seasonings and allow to marinate at least 15 minutes.
On medium heat, melt caramels. Halfway through, add water and butter. Stir continuously until the caramels are melted and quickly remove from heat. Avoid over-cooking. Mix in the cereal, nuts, and coconut. Press into a greased pan. Cut when completely cooled.
Cook carrots until almost done. Don't overcook. Rinse in ice water. Arrange in layers with peppers and onion. In saucepan, starting with soup, combine rest of ingredients and bring to boil, stirring until blended. Pour over vegetables, chill. Serves 12. Makes a good relish for a buffet.
Saute onion and green pepper in pan with salt and pepper. Mix Bisquick, margarine and water. Pat into an 8-inch pan. Peel and slice tomatoes. Layer tomatoes and onion/pepper mix over crust. Mix cheese and mayonnaise. Spread over top to edges. Bake in a 350° oven for about 45 minutes. Top should be browned and bubbly. Serves 4 to 6.
Dissolve gelatin in boiling water. Add crushed pineapple, whole cranberry sauce, lemon juice, celery and nuts. Chill until firm. Serve on lettuce leaf. Serves 6 to 8.
Mix lime and water (be sure to have the lime dissolved in water) and pour over pickles. Let stand 24 hours, then drain and rinse well. Put fresh water over pickles. Let stand 3 hours, then drain well.
Cook and shred potatoes; cool. Put potatoes, eggs, onions and celery in large bowl. Mix rest of ingredients; pour over potatoes. Mix well. Let set overnight.
Marinate overnight chicken wings, soy sauce, honey and garlic powder. Bake wings 1 hour at 350°, turning once and applying more marinade.
Melt margarine on High power in a 2-quart batter bowl for 1 1/2 to 2 minutes. With a wooden spoon, beat in cocoa and sugar, then eggs. Blend	in baking powder, salt, and flour. Stir in vanilla and pecans. Spread evenly in an 8 x 12-inch dish. Rotating dish a quarter, turn every 3 minutes. Microwave on	70% (Medium High) power for 11 to 12 minutes until done. Distribute	marshmallows evenly over hot cake in pan. Cover with plastic wrap; let stand for 5 minutes. Uncover and spread marshmallows over top. Cool.
Brown the ground beef and onion in soup kettle. Add remaining ingredients and cook slowly for 1 hour. This soup will be quite thick. Remove bay leaf before serving. Serve with garlic bread.
Mix melted butter, garlic powder, oregano, salt and pepper in a small bowl and place in the freezer until congealed. Pound out chicken breasts until chicken is flat and thin. Place mixture inside of chicken and fold chicken until mixture is covered. Place in a pan and cook at 350°. Total cooking time: 30 minutes to 1 hour. Recipe yields 4 servings.
Bake cake according to directions on the package. Cream together cream cheese and instant pudding. Slowly add milk. Fold in the Cool Whip. Frost the cooled cake with the mixture. Top with pineapple and sprinkle with chopped nuts and coconut. Garnish with cherries.
Mix all ingredients. Serve in hollowed out rye loaf of bread. Tear rye bread and Hawaiian bread into small pieces for dipping.
In a large bowl, combine lime juice, tequila, olive oil, Triple Sec and garlic. Add the chicken, turning to coat with marinade. Cover and let stand at room temperature, turning once or twice more, for two hours. Position rack in upper third of oven and preheat to 400°. Remove chicken from marinade and arrange on a jelly roll pan. Season with salt and pepper. Bake chicken, basting occasionally with marinade, until done. Takes approximately 25 to 30 minutes.
Mix lemon juice and milk. Cut up bananas and place in pie shell. Pour milk over bananas and top with Cool Whip. Chill 1 hour.
Mix in bowl, flour and salt. Add butter cut up like pie crust. Add baking powder, warm water and egg. Roll out 1/2 of dough into a rectangle, repeat with other half.
Season to taste with 2 Chronicles 9:9 spices. Follow Solomon's prescription for making a good boy. (Proverbs 23:14). "Thou shalt beat him well with a rod." You will have a good cake.
Melt butter in a 9 x 13-inch pan. Mix all the other ingredients together and pour into pan. Bake about 1 hour at 350° or until a knife inserted in the middle comes out clean.
Cook fruit and lemon juice together for 3 minutes. Then add sugar and cook 7 minutes more. Take off stove and let stand 24 hours and put into jars.
Heat oven to 375°. Cut eggplant in cubes. Boil 8 minutes in salted water. Drain. As you add the tomatoes and egg, also add the onion, bread crumbs and butter. Place in 1 1/2-quart casserole dish. Top with buttered bread crumbs and grated cheese.
Mix margarine and sugar until creamy. Add salt, vanilla, flour and nuts; mix well. Chill dough. Shape into 1-inch balls. Place on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. While warm, roll in powdered sugar.
Mix all ingredients. Save eggs until last and blend slowly into mixture. Place in a greased casserole dish and bake 1 hour and 15 minutes at 300°.
Melt butter in saucepan and saute green pepper and onions. Add the rest of the ingredients and simmer for 30 to 45 minutes. Use this to baste ribs or chicken.
Boil eggs. Cut eggs lengthwise in half. Take out the yolk and put in a bowl. Mash the yolks. Mix in mayonnaise, mustard, salt, pepper, sugar and butter. Fill each egg white with this yolk mixture, heaping it slightly. Sprinkle each egg with paprika. Arrange eggs on large serving plate. Cover and refrigerate.
Combine 3 cups of flour, sugar, salt and soda. Heat milk to 115 degrees. Add yeast and dissolve. Add milk to dry mixture and beat well. Stir in the other 3 cups of flour gradually to make a stiff batter. This batter is not like kneaded bread, and will be somewhat sticky. Divide batter between 2 loaf pans that have been greased and coated with cornmeal. Cover and let rise in a warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans after 5 minutes and let cool.
Combine cornstarch, sugar and cold water in saucepan. Stir until all lumps are gone. Heat. Simmer until transparent. Remove pan from heat. Combine 1/3 of mixture with egg yolk. Place back into pan. Heat 1 to 2 additional minutes. Do not boil. Sauce will thicken. Stir in butter, lemon rind, lemon juice and raisins. Spoon over hot pudding.
Boil chicken breasts; cool, debone and cut in bite size pieces. Mix together in bowl the sour cream and soups. Add chicken; mix well. Put in baking dish. Crumble crackers on top; drizzle melted butter over top. Bake at 375° for 30 to 45 minutes.
Blend together the brown sugar, mustard, vinegar and pineapple juice. Mix the ham, pork, crumbs, eggs, milk and salt together. Place pineapple and cherries in bottom of pan. Place meat on top of pineapple; shape into ham. Pour sauce over loaf; bake, covered, for 3/4 hour. Remove cover and finish baking. Drain off sauce and invert on platter. Bake for 1 1/2 hours at 350°. Small oblong roaster works best.
Mix ingredients in a 9 x 9-inch pan. Spread evenly in pan and sprinkle with mixture of 1 cup brown sugar and 1/4 cup cocoa. Pour 1 3/4 cups hot water on top. Bake immediately for 40 minutes at 350°. Remove from oven. Let stand 15 minutes. Serve with ice cream.
Spread cooked spaghetti in a 9 x 13-inch pan. Whip milk with egg and spread over noodles. Brown hamburger with onion. Drain. Spread over milk. Spread Prego over hamburger. Spread Mozzarella cheese over Prego. Top with pepperoni. Bake at 350°, covered, for 1 hour.
Boil sugar, margarine and milk for 5 minutes. Pour over first 4 ingredients until melted. Pour into buttered pans.
Clean ducks. Put half an onion inside each and salt generously inside and out. Place in large pot to tenderize, using pot half full of water and adding 1/2 cup vinegar. Add peppercorns, thyme, Worcestershire sauce and bay leaves and boil until ducks are tender, but not falling apart. Remove ducks from vinegar solution, wash and remove onion. Arrange, breast side down, in deep roasting pan. Sprinkle with salt and pepper and put a strip of bacon on each duck. Mix sugar and cornstarch and blend in orange juice concentrate. Slowly add 2 cups water and cook over low heat until mixture is hot. Add chopped olives and pour sauce over ducks. Bake at 350° in covered roasting pan for about 1 hour, basting often.
Mix together and add enough flour to make the consistency of a cake batter. Bake until done.
Melt margarine; add onion, pepper and spices. Add mushrooms. Simmer 20 to 25 minutes. Add flour or cornstarch to thicken.
Mix flour and nuts. Add melted margarine. Press in bottom of dessert dish. Bake until golden brown at 350°. Cool completely. Can be set in freezer. Cream softened cream cheese and Equal. Mix whipped topping as directed on package. Blend into cream cheese and Equal. Spread over cool crust. Blend pudding and milk until thick. Spread over cream cheese. Top with another package of sugar-free whipped topping.
Mix yeast, warm water and 1 tablespoon sugar well. Add lukewarm water, scant 1/2 cup sugar and oleo. Add eggs and flour; mix and knead. Put in refrigerator at least overnight. Divide dough in 3 parts. Roll 1/4-inch thick in circle. Cut into sections like pie wedges and roll up from large end. Place on greased cookie sheet and allow to raise 2 hours. Bake at 350° for 8 to 10 minutes.
Cream together sugar and shortening. Beat in egg and stir in apples. Sift dry ingredients together and stir into apple mixture along with walnuts. Pour into greased 8-inch square pan and bake 45 minutes at 350°. Serve with hot sauce.
In large bowl, beat eggs slightly. Blend in flour, baking powder, salt, soy sauce and Worcestershire sauce; beat until smooth. Stir in all the rest. Drop by teaspoon into 1/2 inch hot oil at 375°. In skillet, fry 2 or 3 minutes on each side. Drain on paper toweling. Serve hot with soy sauce or dip.
Beat all ingredients, except brown sugar and nuts. Sprinkle brown sugar and nuts over batter. Bake at 350° for 45 to 50 minutes in a 9 x 13-inch pan.
Combine all ingredients. Spread evenly in a round pizza pan or a 9 x 13-inch pan. Top with favorite pizza sauce, toppings and cheese. Bake at 425° until golden brown on the edges.
Cook sugar, milk, marshmallows and salt over medium heat, stirring constantly for 5 minutes. Take off heat. Stir in chocolate chips until melted. Add vanilla and nuts. Chill; cut into squares.
Dice fish and cover with lime juice. Marinate 1 to 2 hours at room temperature in covered container. Drain fish and rinse lightly with cold water. Mix remaining ingredients except olive oil and blend with fish. Place in refrigerator tightly covered. Add olive oil to mixture just before serving.
Prepare linguine according to package directions; drain well, return to pot and keep warm. Drain clams, reserving 3/4 cup liquid; set both aside.
Combine first 4 ingredients; mix well. Fold in whipped topping. Pour into an 11 x 9 x 2-inch pan. Cover and freeze. Cut into squares to serve.
Wash okra and pack into hot, sterilized pint jars. Place a pod of pepper and a clove of garlic in each jar. Combine other ingredients and bring to a boil. Pour over okra and seal. Okra pickles should stand two weeks before using.
Put all ingredients in a crock-pot; stir well. Cook on low for 8 to 10 hours (all day). Serve over noodles or rice.
Mix all ingredients together. Drop by spoonfuls on greased and floured pan. Bake in moderate oven for 12 to 15 minutes.
Cook the noodles in salted boiling water until tender. Add the evaporated milk to soup a little at a time, stirring constantly until smooth. Add cheese, stirring until cheese is melted. Add drained noodles and tuna fish. Mix well. Place in buttered casserole (2 quart). Sprinkle crumbs over top and bake in moderate oven (350°) for 25 to 30 minutes.
Cream butter and sugar. Add remaining ingredients, mixing nuts in small amount of flour. After mixing together, pour into 2 loaf pans. Bake for an hour at 350°.
Brown ground beef and onions. Cook macaroni in salted water. Rinse with cold water. Drain. Mix all ingredients together except the potato chips. Place in baking dish. Sprinkle crushed chips on top. Bake 25 minutes at 350°.
Mix together all ingredients. Place into a greased casserole dish and place a little butter on top. Bake at 350° for 1 hour covered and 1/2 hour uncovered.
In 2-quart bowl, combine water, yeast, oil and salt. Stir. Add flour (whole wheat first), one cup at a time, until it forms a ball that can be kneaded. Knead for 2 minutes. Return dough to bowl and coat with small amount of oil. Cover with cloth and let stand to rise in a warm place until doubled in size (20 to 30 minutes). Spread into 12 x 18-inch oiled cookie sheet. Top with tomato sauce and favorite toppings. Bake at 400° for 20 minutes.
Cook onion and celery in 1 1/2 cups beef broth. Mix rest of ingredients; add cooked onion and celery. Pour over the top of the roast. Bake in a 350° oven for at least 2 hours or longer after testing.
In a medium saucepan, combine the sugar, water, raisins, lard or shortening, the cinnamon, cloves, allspice, nutmeg, cocoa and salt. Bring all to a boil, then cool. Heat oven to 375°. Grease and flour a tube pan; set aside. To the cooled raisin mixture, add baking soda that has been dissolved in a little warm water. Stir together the flour and baking powder and add to raisin mixture. Beat well by hand and turn batter into the greased tube pan. Bake at 375° for 45 minutes.
Saute chopped vegetables in margarine. Cook 2 boxes of broccoli. Mix together sauteed vegetables, broccoli, rice, jar of Cheez Whiz, cream of mushroom soup and water chestnuts. Bake in a covered casserole for 30 minutes at 350°.
Mix together real good all the above ingredients. Use 1 heaping teaspoonful to 1 cup boiling water. Serve small white or colored marshmallows on top of each cup (if serving children) or mugs. Put a small peppermint cane in cup to stir! (Just for color at Christmastime.)
Combine all ingredients in a heavy pot. Bring to a boil, then reduce heat to simmer. Cook 30 to 45 minutes, uncovered. Add a small amount of extra water, if needed. Serves 4.
Mix margarine and corn oil in one bowl. Mix Parmesan cheese and parsley in a separate bowl. Cut biscuits in quarters and roll in margarine mixture until well coated. Then roll in cheese mixture. Place close together on cookie sheet or jelly roll pan (the pan should have sides). Bake until barely done following the can directions. These can be served from a crock-pot set on "low" for a gathering.
Mix first 6 ingredients. Stir soup into mayonnaise. Toss with turkey mixture. Turn into 2-quart casserole. Top with chow mein noodles. Bake at 350° for 30 minutes.
Soak crumbs in milk. Add next 6 ingredients and mix well. Shape into tiny balls; roll in flour. Brown in fat in skillet. When done, take up and drain. Put in sauce and simmer for 30 minutes.
Mix in order given. Add soda to buttermilk. Bake in loaf or tube pan at 350° for 1 hour. For holidays, add 1 cup mixed candied fruit. Serves 15 to 20.
Put rice in pan; arrange chicken over top. Heat soup, water and onion soup mix to boiling. Pour over chicken and rice. Bake for 1 hour and 45 minutes at 350°.
In 1 1/2-quart casserole, blend soup, milk and dash of black pepper. Stir in beans and 1/2 can onion rings. Bake at 350° for 25 minutes. Stir. Top with remaining onion rings. Bake 5 minutes longer. Makes about 4 cups.
Melt and boil sugar and margarine for about 2 minutes. Lay crackers on foil in long pan. Pour mixture over crackers and keep it stirred to keep margarine and sugar from separating. Add chopped nuts and chocolate chips. Bake at 350° for 10 minutes.
In a medium saucepan, brown bacon over medium heat (do not drain drippings). Add potatoes and onions; saute about 7 minutes. Add clam juice and reserve clam liquid. Cover and simmer about 15 minutes or until potatoes are tender. Stir in cream and clams; bring to a slow simmer. DO NOT BOIL. Serve with crackers.
Brown pork chops on both sides and	ends in butter, garlic and rosemary (in frying pan). Mix remaining ingredients and pour over chops in a covered casserole so that chops are covered by	liquid. Put casserole in 300° oven and cook slowly for 2 to 2 1/2 hours. Lower temperature if liquid does more than simmer. Long slow	cooking is required for this dish. Serves 4.
Drain pineapple and save syrup for bananas. Slice bananas and put into the pineapple syrup for 15 minutes. Mix remaining ingredients together. Add bananas before serving.
In a large saucepan combine first 4 ingredients. Bring to a boil, then remove from heat. Add vanilla and peanut butter; stir until melted. Add oats; blend well. Drop by teaspoon onto ungreased cookie sheet. Chill until firm. Makes 100 cookies.
Beat eggs. Add sugar and salt together. Add Carnation milk and vanilla. Blend well to mix. Pour into 8 individual custard cups. Sprinkle with nutmeg. Place in a pan 2 1/2 inches deep. Add hot water to pan until 1 inch deep. Bake 40 to 50 minutes in a moderate 350° oven or until a knife comes out clean. Remove from water. Cool and serve.
With meat mallet or dull edge of French knife, pound each chicken breast half to 1/4-inch thickness. Place bread crumbs in pie plate. Moisten chicken pieces with water, then dip into bread crumbs to coat evenly. In a 12-inch skillet, over medium-high heat, add 3 tablespoons hot oil. Cook chicken a few pieces at a time until golden brown on both sides, about 2 minutes. Add more oil if necessary. Slice Mozzarella cheese lengthwise into 8 slices. Alternate chicken and cheese, overlapping slightly in baking dish. Spoon spaghetti sauce over chicken. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Combine Kool-Aid, sugar, water and pineapple juice and chill. Just before serving, add ginger ale and serve over ice. Makes 1 gallon.
Brown hamburger and diced onion; cook noodles and heat sauce (remaining ingredients). Grease pan and layer noodles, hamburger, sauce, etc. On top of last layer, top with grated Parmesan, sliced Velveeta or grated Mozzarella cheese. Bake at 350° for 30 to 40 minutes.
Saute onions in butter just until tender. Pour chicken broth into a 2-quart pan and add green onions, butter, mushrooms and almonds. Bring to a boil. Add instant rice, salt and pepper. Remove from heat, cover and let stand 5 minutes or until liquid is absorbed. Fluff with fork and serve. Serves 4.
Mix corn, flour, sugar and salt together. Combine well beaten eggs, melted butter, and milk. Pour into greased casserole dish. Bake at 350 degrees for 1 hour. After 30 minutes stir.
Melt the cheese and margarine or butter in a large microwave-safe bowl until mixed. Watch this and stir frequently. Mix in the powdered sugar, cocoa, pecans and vanilla. Mix this well and pour into a 9 x 13 greased and wax papered pan. Chill.
Beat egg yolks until thick and lemon-colored. Gradually beat in 1/3 cup sugar; add vanilla. Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff peaks form. Fold yolks into whites. Sift together flour, baking powder, cocoa and salt; fold into egg mixture. Spread batter evenly in greased and lightly floured 15 1/2 x 10 1/2 x 1-inch jellyroll pan. Bake in moderate 375° oven about 10 to 12 minutes or until done. Immediately loosen sides and turn out on towel sprinkled with confectioners sugar. Starting at narrow end, roll cake and towel together; cool on rack. Unroll; spread with 1 quart ice cream, softened to spreading consistency. Frost with chocolate gloss. Roll and freeze.
Brown sausage; drain fat. Beat eggs. Add all ingredients, except cheese. Beat, then stir in cheese. Pour into 1-quart souffle dish. Cover and refrigerate overnight. Bake at 325° for 1 hour and 15 minutes.
Mix all ingredients together except the cheese. Pour into baking dish and bake for 20 to 30 minutes. Remove from oven and add cheese. Return to oven and bake until cheese is melted.
Dissolve gelatin in 1/4 cup boiling water. Add orange drink, pineapple and Equal. Chill in refrigerator until congealed. Can also add 1 cup low-fat cottage cheese.
Place oven rack in lowest position and preheat oven to 400°. In a large bowl, toss peaches with sugar, tapioca and lemon juice. Let stand for 20 minutes or until sugar is dissolved.
Slice carrots; cover with water in a large saucepan. Bring to a boil. Reduce heat to simmer. Cover with lid. While carrots cook, string and break green beans. Add to saucepan. Break cauliflower (or broccoli) into small pieces and add to saucepan. Cook until tender; drain. Place in covered dish. Add butter, crushed garlic and lemon pepper; toss and serve hot.
Dip apples and banana in lemon juice mixed in water. Arrange fruit on 4 dessert plates. Top with 1/4 cup fruit salad dressing. Garnish with orange slices. Makes 4 servings.
Preheat oven to 350°. Beat eggs slightly to combine yolks and whites. Add corn syrup and sugars. Melt butter and add to the eggs and sugar mixture. Stir in vanilla and pecans until well blended. Carefully pour into pie crust being careful not to overfill. Bake for 50 minutes or until set. If the edges of the crust began to brown to early, cover with aluminum foil. Cool before serving.
In large skillet, add oil. Cook pork chops until done and nice and brown. Take out pork chops. In same skillet, saute onions and mushrooms in pork chop grease. Cut pork chops up in bite size pieces. Add to it onions and mushrooms. Pour can of mushroom soup over pork chop pieces and add 1/2 can of milk. Simmer for 10 minutes.
Mix all ingredients thoroughly except apples and nuts. Then add apples. Pour into a greased and floured 9 x 13 pan and sprinkle with chopped nuts. Bake in 350° oven for 40 to 45 minutes.
Preheat oven to 425°. Arrange potatoes in a layer on bottom and up sides of a 2 1/2-quart casserole dish. Put in oven for 15 to 20 minutes or until potatoes are lightly browned. Reduce oven to 350°.
Fit pie crust into a 10-inch tart pan according to package directions. Generously prick bottom and sides of pastry with a fork. Bake at 400° for 5 minutes. Sprinkle cheese evenly into pastry shell and top with 2 tablespoons of the basil. Peel and slice the tomatoes. Arrange tomato slices on top of the basil. Brush with olive oil and sprinkle with salt and pepper. Place tart on baking sheet, then place on lower rack of oven. Bake at 400° for 35 to 40 minutes. Remove from oven and sprinkle with remaining basil. Let stand 5 minutes before serving.
Beat egg yolks with sugar in large mixing bowl until thick and lemon colored. Stir in milk. Beat egg whites until they hold a soft peak. Fold into egg yolk mixture along with grated orange and lemon rind, rum extract and nutmeg. Refrigerate overnight.