HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line pie pan with crushed vanilla wafers. Also stand wafers up	the side of the pie pan. In a big bowl, stir the Eagle Brand milk and lime juice. After this is mixed really well, fold in the Cool Whip. Pour into dish and refrigerate. It is best to make this a day in advance.
Add yeast to warm water. Let stand for a few minutes. Stir to dissolve. In mixing bowl, combine milk, salt, anise and molasses. Cool to lukewarm. Add rye flour. Beat until smooth. Stir in yeast mixture. Slowly blend in remaining flour until dough leaves sides of bowl. Turn dough onto floured surface. Knead 5 to 10 minutes or until smooth and elastic and does not stick when pinched with fingers. Cover with waxed paper, then a towel. Let rest 20 minutes.
Combine the first 6 ingredients. Dip chicken in butter. Set remaining butter aside. Roll chicken in crumbs. Place skin side up, in a 1 1/2-quart shallow casserole dish. Bake at 375° for 50 to 60 minutes. To leftover butter, add remaining ingredients. Pour over baked chicken. Bake 2 to 3 minutes more. Serves 4.
Drain pineapple, reserving liquid. Add cold water to measure 1 cup. Stir boiling water into gelatin in large bowl. Stir in liquid reserve. Refrigerate 1 1/4 hours or until slightly thickened. Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in oranges, pineapple, marshmallows and coconut. Spoon into 6-cup mold. Refrigerate 4 hours or until firm. Unmold.
Brown ground beef and onion. Turn fire low and add the rest of the ingredients; stir well. Cover and simmer 45 minutes, stirring occasionally.
Mix cake mix, eggs, oil and pineapple juice on high speed for 2 to 3 minutes. In greased 9 x 13-inch pan, place pineapple rings on bottom and sides. Cut butter in slices; place on pineapple. Mix pineapple liquid with brown sugar. Pour over pineapple in pan. Pour cake mixture over pineapple. Place in 350° preheated oven. Bake for 35 to 45 minutes until golden brown and will spring back with light touch.
Brown ground beef in oil. Add diced potatoes and carrot. When potatoes start to change color slightly, add 6 cups water; bring to boil; reduce heat and simmer until potatoes are tender (about 10 minutes). While potatoes are cooking, beat until smooth flour, curry powder and 1 1/4 cups water. When potatoes are tender, add salt, thinly sliced onion and curry mixture, stirring until smooth. Serve over hot white rice. Makes 6 servings.
Mix all ingredients together, reserving 1 cup pecans. Roll in reserved pecans. Refrigerate overnight.
Combine eggs, cream, sugar, salt and vanilla in a bowl and mix thoroughly. Pour into ice cream can. Add condensed, sweetened milk and stir well. Add dairy milk to fill line on ice cream can and stir. Freeze up in ice cream maker and let stand about 45 minutes. Serve with favorite toppings.
Put oil in the frying pan; heat on medium until hot, then add flour. Stir constantly until flour is brown. Add water until it is the desired thickness. Salt and pepper to taste.
Peel potatoes and cut in thin, crosswise slices. Reserve enough potatoes for a top layer. Place 1/2 the potatoes in a buttered baking dish (1 1/2-quart). Cover with 1/2 margarine (or butter) that is cut into small pieces or melted. Sprinkle with 1/2 the flour and onion and salt and pepper to taste; repeat. Top the dish with potatoes reserved for this. Pour in milk until it can be seen between the pieces of potatoes. Cover and bake at 350° for 1/2 hour.	Uncover and bake for 1 hour longer or until tender and brown on top. Shredded Cheddar cheese can been sprinkled on top for last few minutes of baking, if desired.
Heat oven to 350°. Grease and sugar 12 cup Bundt cake pan. Blend cake mix (dry), water, molasses, margarine, eggs, ginger, allspice and cloves in large bowl on low speed, scraping bowl constantly, until moistened. Beat on medium speed, scraping bowl frequently, 2 minutes. Pour into pan. Bake as directed on cake mix package. Cool 10 minutes and invert on wire rack. Remove pan and cool cake completely. Dust with powdered sugar, if desired. Serve with Lemon Sauce.
Preheat oven to 400°. Prepare muffin mix according to package directions, stirring in mincemeat. Fill greased or paper baking cup-lined muffin cups 1/2 full. Bake 15 to 18 minutes or until golden brown. Immediately turn out of pan; serve warm. Makes 18 to 22 muffins.
Mix ketchup, brown sugar and mustard. Pour over tenderloins, wrap in foil and bake at 275° for 2 1/2 hours. Cool and slice very thin. Serve with small rolls or biscuits. Good party treat. Serves 50 or more for a cocktail buffet.
On a slice of bread, spread peanut butter. Cut a square of wax paper and roll into a cone. Fill with jam. Using cone as a pastry bag, draw faces on peanut butter with jam. Garnish with chips, if desired.
Mix all ingredients together well; chill. Serve with your favorite vegetables. Keeps one week in refrigerator.
Sift together flour, baking powder and salt. Cream butter with brown sugar. Add egg and vanilla; beat well. Gradually blend in dry ingredients. Combine melted, cooled chocolate with baking soda. Remove 2/3 dough mixture to floured surface. Blend chocolate mixture into remaining 1/3 dough mixture. Chill for easier handling. Roll out half of light dough to 10 x 4 1/2-inch strip. Shape half of chocolate dough into 10 x 2-inch strip; place on strip of light dough. Mold light dough around dark; wrap in foil. Repeat with remaining dough. Chill 2 hours. Cut into slices 1/8 to 1/4-inch thick; place 2 slices together on greased baking sheet to resemble an owl. Pinch top corner of each slice to form ears. Place a chocolate chip in center of each slice for eyes. Press a whole cashew nut between slices for a beak. Bake at 350° for 8 to 12 minutes. Remove from baking sheet immediately.
Use tube pan. Set oven at 350°. Mix white sugar, 2 tablespoons cinnamon and nutmeg in a plastic bag. Cut biscuits into quarters. Shake biscuits in sugar mixture. Stack them in a tube pan. Heat margarine, 2 teaspoons cinnamon and brown sugar until sugar dissolves. Do not boil. Pour over biscuits. Bake for 30 minutes.
Mix the cake mix, jello, water and oil together. Add eggs one at a time and lemon extract. Bake at 350° for 40 minutes. Heat sugar and orange juice. Pour over warm cake. Punch top with fork so juice goes all over. Sprinkle top with sifted powdered sugar for decoration. No icing necessary.
Heat oven to 375°. Sprinkle chicken with pepper and place in greased glass baking dish. Spread generously with Blue cheese dressing. Bake 35 minutes, uncovered. Sprinkle with Parmesan cheese and parsley. Bake for 5 more minutes. Serves 6.
Cut hot dogs into bite-size pieces. Marinate hot dogs in sauce overnight. Heat in crock-pot.
Cream well butter, sugar and brown sugar and blend in egg, peanut butter, soda, salt and vanilla. Stir in flour and oats. Spread in 13 x 9 x 2-inch greased pan. Bake at 350° for 20 minutes. Sprinkle on entire package of chocolate chips over baked mixture and let stand 5 minutes.
Mix by hand the first 3 ingredients, then add nuts. Pour into 9 x 13-inch pan. You will have to spread and pat with fingers as batter is stiff.
Wash and cut the peppers in quarters. Remove stem, seeds and white membranes. Peel and quarter onions. Put all through food chopper. Cover with boiling water. Let stand 15 minutes; drain. Add sugar, salt and vinegar. Boil 20 minutes and pack immediately into hot, sterilized jars.
Saute onions, celery and green pepper in margarine. Cook sausage until pink is gone. Drain. Brown rice in sausage oil. Combine all ingredients and add water. Bake at 350° until rice is tender.
Combine all fruit in a large bowl. Pour orange juice over mixed fruit. Cover and refrigerate until chilled. Serve cold as a side dish or dessert. If desired, top with plain vanilla yogurt or sherbet. Makes 4 servings.
In a large skillet, with a tight-fitting lid, brown chops in oil over medium heat, approximately 5 minutes on each side. Drain off excess fat.
In muffin tin, add meat loaf once it's all mixed; half fill each muffin tin. Sprinkle Mozzarella cheese over meat loaf. Add remaining meat loaf mixture on top of cheese. Place in 350° oven for approximately 45 minutes.
Pat meat dry with paper towel. Season with salt and pepper. Heat 2 tablespoons butter or oleo in a large skillet or wide pot. Saute meat quickly in single layer until browned on all sides. Transfer to platter. Brown remaining meat, adding more butter or oleo as needed. Saute mushrooms in same skillet over low heat, adding additional butter or oleo, if needed. Transfer to a separate plate. Melt additional 1 tablespoon butter or oleo in same skillet. Saute onions until clear, about 5 minutes. Add to mushrooms. Add mustard and tomato paste to skillet. Stir to mix. Slowly stir in 2 cups beef broth to make a smooth sauce, scraping browned bits from bottom of skillet. Stir in sherry and paprika. Return onions and mushrooms to skillet. Simmer, uncovered, 10 minutes. Gradually stir 1 cup beef broth into sour cream bowl until mixture is smooth. Pour into skillet, stirring constantly. Simmer 3 minutes. Add beef and noodles. Heat slowly to serving temperature.
In a shallow microwave dish, place fillets with thickest parts to outside edge of dish. Combine remaining ingredients and brush over fillets. Cover dish with plastic wrap turned back at one corner for venting. Cook 4 to 5 minutes on High, rotating dish 1/4 turn halfway through cooking time. Let stand 2 minutes. Makes 4 servings.
Cook and bone the chicken breasts. Cook and drain the broccoli. Mix soup, mayonnaise, curry powder and lemon juice. Arrange chicken and broccoli in layers in casserole. Put the soup mix over all. Mix the cheese and cracker crumbs over top. Bake at 350° for about 45 minutes.
Mix apples with lemon juice. Arrange apples in rows in 7 x 10-inch baking dish, sprayed with nonstick oil.
Boil chicken with 1 stick butter, salt and pepper. Save 1 1/2 cups broth. Chop up chicken and place in 13 x 9-inch baking dish. Pour cream of chicken soup and 1 1/2 cups broth over chicken. Pour on 1/2 stick butter and 2 cans Veg-All, drained. Mix 1 1/2 cups milk and 1 1/2 cups Bisquick. Pour over top. Bake at 350° for 1 hour.
Cut butter into flour, using pastry cutter or 2 butter knives. Add sugar, water, vanilla and nuts. Dough will be somewhat crumbly. Push together and chill in the refrigerator for several hours or overnight. Preheat oven to 375°. Shape dough into crescents with your fingers. Bake on greased cookie sheet for 15 to 18 minutes. Sprinkle with powdered sugar when cool.
Bring ingredients to a boil. Sauce keeps well in refrigerator. Bake one cut up chicken or six to eight chicken breasts. Place sauce on chicken and bake at 350° for 30 to 45 minutes. Serve on rice or alone with vegetables.
Heat oven to 425°. Melt margarine in a 13 x 9 x 2-inch pan. Mix potatoes, cheese, salt and pepper. Dip chicken pieces in egg; roll in potato mixture. Place skin side up in pan. Bake uncovered for 50 minutes or until thickest pieces are done and coating is crisp. Bake approximately 1 hour. Makes 6 servings.
Cut cantaloupes in half; discard seeds and scoop out flesh with melon baller, leaving 1/2-inch thick shells. Smooth ragged edges with spoon. Combine the melon balls, diced chicken, celery, almonds, orange sections and grapes. Chill.
Brown meat and onions and pepper in saucepan. Add sauce. Serve over toasted bun or fluffy rice. Green salad goes well with this.
Heat oil in a large nonstick skillet over medium-high heat; add red pepper and cook 2 minutes. Add garlic; saut 30 seconds or until garlic is lightly browned. Remove from heat; stir in remaining ingredients. Yield: 6 servings. Serving size: one cup.
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix well. Stir in chocolate and liqueur. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Serves 8.
Cook shells halfway done; drain water. In large bowl, mix onion, salt, pepper, seasoned salt, garlic, egg, Mozzarella, Parmesan, Ricotta, Cheddar and parsley. Stuff shells with mixture. Place in baking pan. Pour spaghetti sauce over shells. Bake in a 375° oven for 30 minutes.
Mix pudding as directed on box. Cool for about 5 minutes. Combine Cool Whip and condensed milk; stir in the chilled pudding mix. Put vanilla wafers and pudding in layers along with the sliced bananas; top with Cool Whip. Garnish with a few vanilla wafer crumbs.
Saute onion and green pepper in Crisco. Brown ground beef in mixture. Add tomatoes, rice or macaroni. Add salt and pepper to taste. Mix. Place in covered casserole. Bake at 350° for 30 to 45 minutes. Macaroni takes a little longer.
Mix all ingredients. Place in a small greased casserole dish or crock. Sprinkle with breadcrumbs. Heat at 375° for 30 minutes, until golden brown. Serve warm. Spread on crackers.
Mix cream cheese and mustard on medium blend. Blend in meat, cheese and onion; spread on toasted slices. Place on cookie sheet and broil 2 minutes or until lightly brown.
Combine first 5 ingredients in a very large bowl. Make a well in center of mixture. Add beaten eggs, buttermilk and oil. Stir just enough to moisten dry ingredients. Cover and store in refrigerator until ready to bake. Batter will keep in fridge for 6 weeks. Will make about 5 1/2 dozen.
Mix flour, sugar and shortening (I use my hands). Dissolve yeast in water. Add yeast with buttermilk and soda to flour mixture. Mix well with hands. Turn dough on a floured board and knead for 3 or 4 minutes. I put dough in greased Tupperware bowl and seal. Dough will keep for 5 or 6 days in refrigerator. Just pinch off and bake at 400° for 20 to 25 minutes when needed. No need to let rise.
Boil last 5 ingredients for 5 minutes. Pack asparagus in wide-mouth quart jars. Pour hot liquids over asparagus in jars. Seal and process in boiling water bath for 15 minutes.
Mix mix, eggs and oil.	Add choice of chips. Spread evenly in 9 x 13-inch pan. Bake in preheated 350° oven for 10 minutes. Do not overcook. Cool before cutting.
Save the juice from pineapple chunks. Drain juice off of all the fruits. Mix pineapple juice, pudding and Tang. Stir in fruit and store in fridge. Will keep 4 to 5 days.
Saute squash and onions in 2 tablespoons butter until soft. Mix egg, cheese, milk, 6 tablespoons butter, salt, pepper and 1/3 cracker crumbs in greased casserole dish. Gently add sauteed mixture and cover with remaining cracker crumbs. Bake at 350° for 40 minutes. If top gets too brown, cover lightly with foil.
Cut up chicken and put in crock-pot; cover with water. When chicken is done, remove from broth. Cook potatoes and onion in broth. On stove top, add spices to taste. Add drained corn and boned chicken. Simmer for 20 minutes or so.
Boil chicken until done. Take fat and bones out. Break into small pieces and put in bottom of dish. Combine celery soup, mushroom soup and sour cream. Put this over chicken. Crush one tube of Ritz crackers and pour this over soup mixture, plus 1/2 stick margarine, cut in small pieces. Bake 25 minutes at 350°.
Put pie filling in bottom of well-greased 9 x 13-inch pan. Add pineapple (not drained). Sprinkle dry cake mix over the pineapple. Pour butter over cake mix. Add coconut. Sprinkle pecans over cake. Bake at 325° for 1 hour.
Saute celery, onion and mushrooms lightly. Combine sauteed mixture with drained cooked broccoli and the soup. Melt cheese roll in double boiler. Add to vegetable mixture. Keep hot in chafing dish or crock-pot. Serve with Melba toast or corn chips. Serves 20 +.
Cut broccoli into large serving pieces and steam until crisp-tender. Arrange broccoli and eggs in a broiler-proof casserole. Melt butter in a saucepan and add cornstarch, stir constantly for 2 minutes. Add milk and stir constantly until thickened. Add cheese and stir. Pour sauce over broccoli and eggs and broil until the top is brown, about 3 to 5 minutes. Makes 4 servings.
Mix sugar, cream, and margarine and bring to a boil; boil on medium heat for 5 minutes. Remove from heat and add chocolate chips, marshmallow creme, vanilla, and nuts. Stir quickly before mixture cools; when well mixed, pour into a 12 x 9 inch pan that has been coated with margarine. Let cool and cut into small squares. Store in an airtight tin.
Remove chicken wings tips (save for stock). Combine soy sauce, sherry, ginger and garlic in a large bowl. Stir in chicken. Refrigerate 1 hour. Stirring occasionally. Remove chicken from bowl and save marinade. Heat oil in large skillet over medium heat. Lightly coat chicken wings with cornstarch. Add to skillet and brown on all sides. Remove chicken from pan. Drain off the fat. Add 2/3 cup of water and left over marinade into pan. Add chicken, green onions and slivered ginger over chicken. Spread evenly. Cover and simmer 5 minutes or until chicken is done.
Cook the potatoes, onions and celery in chicken broth. When they are done, add milk and flour, which have been made into a paste. Stir well, then add Velveeta cheese.
Preheat oven to 400°. Combine soup, eggs and milk. Stir in muffin mix until blended. Gently fold in sausage. Into greased 9-inch square baking pan, pour muffin mixture. Bake 20 minutes, or until lightly browned.
Mix sugar, eggs, vanilla, oil and zucchini. Stir in flour, baking powder, soda and salt. Mix until all ingredients are well blended. Add pineapple and pecans and mix well. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
In a microwave-safe bowl, combine chocolate chips and milk. Microwave on Medium for 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted and smooth. Stir in vanilla. Pour chocolate into baked pie crust. Refrigerate for at least 2 hours until firm. Before serving, stir together Cool Whip, thawed berries and juice. Spread over chocolate layer. Garnish with chocolate nonpareils if desired. "Enjoy."
Prepare pie crust. Line a 9-inch pan. Sprinkle 2 tablespoons sugar and 2 tablespoons flour over bottom of crust. Arrange apples alternately with mixture of cinnamon and sugar. Add butter on top.
Rub chicken halves well with mixture of salts. Brown well in melted butter. Prepare sauce for barbecue with other ingredients. Pour over chicken placed breast down in roaster. Cook 2 1/2 to 3 hours in oven at 325°.
Brown ground chuck with onion. Add kidney beans, tomatoes and chili seasoning. Bring to a boil; immediately reduce heat to 250° and cook 1/2 hour, then turn heat down to simmer, and simmer an additional 45 minutes. Serve with sour cream and grated Cheddar cheese.
Cream shortening. Add sugar and vanilla; beat until fluffy. Sift flour, baking powder and salt. Add dry ingredients to creamed mixture alternately with milk. Blend until smooth. Beat egg whites until stiff enough to form peaks. Fold into batter. Bake in moderate oven at 375° for about 25 minutes.
Mix eggs, milk, butter and vanilla together. Then mix all of the dry ingredients to this. Roll dough out on floured paper, about 1/2-inch thick. Cut cookies out and bake at 400° until light brown. This recipe is great for Christmas cookies or any other holiday cut outs.
Brown chicken in oil after dredging in flour. Place in casserole or baking pan. To make sauce, saute onion, celery and pepper in drippings. Add catsup, water, Worcestershire sauce and brown sugar. Spoon over chicken. Cover with foil and bake 1 hour at 350° or until tender.
Cream butter and cream cheese. Gradually add sugar, beating until light and fluffy (5 to 7 minutes). Add eggs (one at a time), beating well after each. Gradually add flour; beat just until blended. Stir in vanilla. Pour into greased 10-inch tube pan. Bake at 300° for 1 1/2 hours or until toothpick comes out clean. Cool 15 minutes and remove from pan. Cool completely.
Peel potatoes; cut crosswise into 1/4-inch slices. Arrange potato slices in a lightly greased 3-quart shallow baking dish. Combine 1/4 cup plus 2 tablespoons melted butter, paprika and 1/4 teaspoon pepper in a small bowl; stir well. Drizzle butter mixture over potato slices. Cover and bake at 425° for 30 minutes. Remove cover; bake an additional 15 minutes or until tender.
Cut shark steaks in 4 to 6 equal portions. Combine ginger, garlic, soy sauce, rice vinegar, sesame oil and hot oil in a glass or ceramic dish large enough to hold fish in a single layer. Add fish. Turn pieces once, cover and allow to marinate in refrigerator for an hour, turning them once or twice more.
Grate squash and drain for 30 minutes. Mix together one-fourth cup, plus 2 tablespoons of flour. Fry in 2 tablespoons oleo.
Combine peppers and divide into 2 parts. In 1/2 of the peppers stir in 1 c. of sugar. In a saucepan, combine the peppers and sugar mixture with vinegar and the remaining sugar; boil this for 10 minutes. Add the other 1/2 of the peppers and pectin; boil for an additional 10 minutes. Pour into jars and seal. Serve over crackers with cream cheese. Yield: 8 cups.
Mix Jell-O with 1 1/2 cups water. Let set partially. Mix other ingredients and add to partially set Jell-O. Refrigerate. Great for the holidays!
Place shortening, sugar, egg, water and vanilla in mixing bowl; beat thoroughly. Sift together, flour, salt and soda. Add to shortening mixture, mixing well. Blend in oats and drop by teaspoons onto greased cookie sheets. Bake in moderate oven at 350° for 12 to 15 minutes. For variety, add chopped nuts, raisins, chocolate chips or coconut to the dough. Cool on cookie rack or wax paper.
Mix first 3 ingredients in medium bowl. Stir in chilies, onion and seasoning mix until smooth. Spread half the mixture into 9 x 13-inch baking dish. Layer Monterey Jack cheese and Cheddar cheese over top. Spread with remaining bean dip mixture. Bake at 350° for 20 to 30 minutes or until bubbly. Serve with tortilla chips.
Cut meat diagonally into 1/2-inch wide x 1 1/2-inch strips. Heat 2 tablespoons butter in skillet and sear beef quickly over high heat until brown; remove and set aside. Add remaining butter and saute onions, garlic and mushrooms for about 5 minutes. Remove from heat and add flour, catsup, salt and pepper, stirring until smooth. Gradually add beef broth and wine and bring to a boil; add bouillon cubes and meat. Thicken sour cream by adding a few tablespoons flour; add dill weed. Add to meat mixture and put everything in a Pyrex dish. Cover. Bake for 4 to 5 hours at 250° to 275°. Serve over noodles.
Cream sugars, butter and flour; add syrup and salt. Beat eggs in 1 at a time. Beat until light and frothy. Add vanilla extract and mix. Pour in pecans. Bake in 9-inch pie shell for 1 hour and 10 minutes at 350°.
Put some water in a cooking pot. Then add meat and cook it a lot. Add some carrots, beans, potatoes, a little onion, celery, then tomatoes. Sprinkle in spices; stir to mix. What an easy dinner to fix! With children helping, this will be fun. Now give some soup to everyone!
Grease casserole pan or dish. Mix together and stir first 10 ingredients, add Velveeta cheese and put in pan. Top with 1/2 pound Velveeta cheese. Cover and bake at 350° for 1 hour; uncover and bake 1/2 to 1 hour.
Pour boiling water over raisins; set aside. Cream sugar and butter. Add molasses. Add beaten egg. Add soda and cold water to mixture. Add flour, cinnamon and drained raisins. Stir until smooth. Drop by spoonful on greased cookie sheet. Bake at 400° for 10 minutes or until cookies show cracks on top.
Brown flour with butter. Thicken the soup stock with flour and butter roux, then simmer for 1 hour. This rich sauce may then be flavored with a host of other ingredients. Try adding some lemon and dilling and use with vegetables.
Mix sugar, water, Crisco and raisins. Bring to a boil. Simmer 5 minutes; cool. Add eggs. Sift together flour, baking soda, salt and cinnamon. Mix wet ingredients with dry ingredients using a wooden spoon. Stir in walnuts. Pour into greased and floured loaf pans. Bake at 350° for 1 hour.
Mix meat, rice, 1/2 cup water, onion, salt, garlic powder and pepper. Shape mixture into balls. Place meatballs in ungreased baking dish (8 x 8 x 2-inch). Stir together remaining ingredients. Pour over meatballs. Cover with foil and bake 45 minutes in 350° oven.