HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shred beef and scatter on bottom of 9x13 greased pan. Halves breasts and arrange on beef. Mix soup and sour cream. Spread on breasts. Criss cross bacon over chicken. Bake uncovered at 300 degrees for 2 hours.
Melt shortening in a 4-quart saucepan over low heat; cool. Add sugar, molasses and egg; beat well. Sift together spices, flour, soda and salt. Add to first mixture; mix well (chill). Form in 1-inch balls, roll in granulated sugar and place on greased cookie sheet 2 inches apart. Press down with glass. Bake at 375° for 8 to 10 minutes.
Beat ingredients until smooth. Pour through a funnel into cooking oil and deep fry at 350°. Sprinkle with sugar or cinnamon after cakes are browned and removed from cooking oil.
Mix cream cheese and sugar. Fold in Cool Whip. Spread over cooled pretzel layer and refrigerate.
Mix first 3 ingredients. Stir in cereal. Let stand 10 minutes. Mix flour, sugar, baking powder, salt and cinnamon. Add cereal mixture all at once, stirring just to moisten.
Peel and slice cucumbers in medium salad bowl. Sprinkle with salt and pepper according to taste. Add dill weed and onion. Mix sour cream, vinegar and oil. Pour over salad. Mix well and chill 1 hour before serving.
Boil the sugar, syrup, water and salt together until mixture reaches soft ball (238°). Add raw peanuts and butter. Boil, while stirring, until peanuts are done and are a light tan color. Add the soda and vanilla and stir until well mixed. Pour out on 2 greased cookie sheets. As it cools, pull out the edges	to make it thin. After it cools, break into pieces.
Combine ground beef with remaining ingredients; mix well. Shape into 6 patties or 3 large "steaks". Broil 4 to 5 inches from heat for 10 minutes, turning once.
Place yams in 2-quart casserole. In medium saucepan, melt butter. Add sugar, cranberries, salt and pepper. Cook, stirring constantly, over medium heat until cranberries pop and sugar dissolves. Pour over yams in casserole. (Can be refrigerated and baked later at this point.) Cover and bake in 350° oven for 30 minutes. (Add 10 to 15 minutes to baking time if yam casserole has been refrigerated.)
Cook tortellini in 4-quart pan in 2 quarts boiling water. Dice tomatoes to 1/4-inch size. Put in large bowl. Chop sprigs of basil and parsley; crush garlic. Add all to bowl. Stir in oil, vinegar, salt and pepper. Gently mix well. Drain tortellini and toss with tomato mixture until coated. Serve warm. Serves 4.
Blend oil, sugar and vanilla. Add eggs and beat. Combine dry ingredients; add to mixture. Spread in 2 greased 9 x 13-inch pans. Bake at 350° for 30 to 45 minutes.
Beat first 4 ingredients well. Warm in double boiler the cheese, butter and 1/2 beaten mixture until the cheese melts. Pour into the rest of beaten mixture. Add the milk and vanilla. Beat well. Pour into large (at least 9 3/4-inch) unbaked pie crust. Bake at 350° for about 45 minutes.
Mix first 4 ingredients together; cool to lukewarm. Add yeast to mixture. Add eggs and flour. Mix to soft dough; place on floured board. Knead until smooth and elastic, not sticky. Place in greased bowl; cover with damp cloth. Let rise until double in bulk. Punch down, let rest 10 minutes. Melt butter in small pan. Mix sugar, cinnamon, nuts and raisins in bowl. Make dough into small balls about the size of a walnut. Roll each in melted butter, then sugar mixture. Place in greased angel cake pan in staggered rows and layers. Let rise and then bake in 350° oven for 45 minutes. Turn out on plate or board.
Scoop out zucchini and chop. In skillet, brown beef, onion, garlic and oregano in olive oil until onion is tender. Add zucchini pulp, Cheddar cheese and 1/4 can soup. Add Parmesan. Fill shells. Arrange in shallow baking dish and pour remaining soup over top. Sprinkle with more Parmesan. Cover and bake at 350° for 40 minutes. Uncover and bake 5 minutes more.
Stir flour, salt and baking powder together; cut in Crisco until pea-sized. Sprinkle vinegar and water mixture over flour; stir only until dough holds together. Makes enough for 3 (8-inch) double crust pies. Extra dough will keep in fridge for about 1 week.
Toss apple, celery and nuts with mayonnaise. Serve in lettuce cups. Top each with a maraschino cherry.
Best to prepare the pork mixture the night before. Trim and save the pork rinds for the boiling pot. Liberally trim fat. Dice pork into 1/8-inch cubes. (Tip: Salt pork is impossible to dice if it is allowed to warm up to room temperature. We return each piece to the freezer after cutting in just one direction, rotating so all the pork stays frozen while we work.) In your large mixing bowl, add the chopped onion and pepper to the diced pork; knead well. Cover; refrigerate overnight.
Drain fruit cocktail; discard juice. Drain pineapple and save juice. Slice bananas into pineapple juice; soak 5 minutes. Remove from juice and combine juice, Tang and vanilla pudding mix. Pour over fruit and chill 6 to 8 hours.
Peel, seed and slice cucumbers. Salt lightly and let stand for 30 minutes. Drain.
Combine all ingredients except frozen beans in slow cooker. Cook on low heat 10 to 12 hours or on high for 6 hours. Add frozen beans during the last hour of cooking or cook first and add.
Mix all ingredients and bake in ungreased 9 x 13-inch pan at 350° for 45 to 50 minutes.
Mix together and keep in sealed container. Mix 1 to 2 teaspoons per cup hot water.
Dissolve jello in hot water. Add 7-Up. When slightly thick, add bananas, pineapple drained (saving juice for topping) and marshmallows. To make topping, cook sugar, flour, egg and juice (you may have to add water to make one cup) until thick. Cool. Mix with whipped cream. Spread on jello. Grate cheese over the top.
In medium bowl, combine mayonnaise, beans, cheese, chilies and hot pepper sauce. Spoon into small ovenproof dish. Bake in 350° oven 30 minutes or until hot and bubbly. Serve with corn or tortilla chips. Makes about 2 1/2 cups.
In a 10-inch ovenproof skillet or a 9-inch square pan, melt shortening in a 425° oven. Combine dry ingredients, using 2 to 4 tablespoons of sugar according to taste. Add remaining ingredients. Stir in melted shortening; mix well. Pour into hot prepared skillet. Bake for 20 to 25 minutes or until light, golden brown. Serves 9 to 10.
Mix and freeze. Fill glass halfway with slush. Add cold 7-Up and stir. Add a cherry for color.
Mix soup mix with hamburger; make into balls. Brown in skillet. Mix remaining ingredients in saucepan. Combine meatballs and sauce in crock-pot. Simmer until bubbly, stirring occasionally.
Layer in large casserole starting with sauce and ending with cheese. Cook 40 minutes in a 350° oven.
Put first 4 ingredients in kettle on medium heat. Stir all the time it's cooking. Bring to a boil. Remove from heat. Add the rest of ingredients. Spoon out on wax paper or a surface that won't stick. Let cool.
Line casserole dish with Ritz crackers. Continue to layer crackers and oysters until all oysters are used. Top with cracker crumbs. Pour milk in casserole until almost to top of crumbs. Dot with butter and bake at 400° for 30 minutes.
Bring cream cheese to room temperature. Mix all ingredients together well. Pack in a crock. Chill. Serve with crackers or use to stuff dates or celery.
Place chicken in preheated nonstick frying pan. Sprinkle with 1/2 package of chicken soup and tomato soup. Add spices and all vegetables except mushrooms. Stir-fry for 5 minutes on high. In small bowl, combine salad dressing, lemon juice and water. Pour over chicken and vegetables. Add mushrooms and cook 3 to 4 minutes, adding more water, if necessary.
Combine sugar, water, candies and cloves; bring to boil. Cool. Add cranberry, orange, lemon, pineapple juice and 4 cups water. Before serving, add soda. Yield: 40 servings.
Melt the butter and saute the green pepper and onion gently. When they are tender, add chives, parsley, tarragon, salt, pepper, wine and tomatoes. Place fish in a greased baking dish and top with strips of bacon. Pour liquid mixture over the fish and bake at 350° for 40 minutes. Baste with the sauce and a little additional red wine. Serves 8 to 10.
Sift the flour 3 times with soda. Cream the butter and sugar well. Add eggs, one at a time, beating well. Add milk and flour alternately. Add vanilla. Pour into well-greased and floured tube pan. Cook at 350° for 1 hour.
Cook pudding as directed. Cool. Slice jelly roll about 1/4 inch thick. Place in 9-inch square pan. Pour pudding over jelly roll. Top with Cool Whip.
Preheat oven to 250°. Melt margarine in shallow baking pan. Stir in salt and Worcestershire sauce. Add remaining ingredients. Stir to coat pieces with margarine. Heat 45 minutes, stirring every 15 minutes. Yields 4 cups. Serving size: 1/2 cup. Exchanges: 1 bread, 1 fat.
Cut and make garlic bread out of loaf of French bread. Toast in broiler oven and remove. Add tiny pieces of fresh tomato and top with Mozzarella cheese. Place under broiler again until cheese melts. Cut and serve.
Melt peanut butter, butter and chocolate chips. Stir in cereal. Place powdered sugar in large plastic bag and add cereal mixture and shake to coat cereal. Store in airtight container. (You can add 1/2 cup dry roasted peanuts to cereal before you cover with powdered sugar.)
Heat oven to 375°. Mix shortening, sugar, eggs and vanilla thoroughly. Measure flour by sifting. Blend together flour, soda and salt; stir and mix in peanuts. Drop rounded teaspoonfuls of dough about 2-inches apart on a lightly greased baking sheet. Flatten with bottom of a glass dipped in sugar. Bake 8-10 minutes or until golden brown. Bakes about 6 dozen 2-inch cookies.
Cut off wings at joint. Combine all ingredients except sesame seed. Put wings in sauce. Marinate 1 hour or overnight.
Separate eggs; beat yolks with cold water in deep quart measure until nearly reaches top. Add sugar, flour, salt and vanilla; beat after each addition. Add baking powder; beat again lightly. Fold in stiffly beaten egg whites. Bake in moderate oven at 350° for 35 to 45 minutes. This makes 2 (9-inch) layers or a good size angel cake pan. Make sure bowl which egg whites are beaten in is free of grease to insure stiffness of egg whites.
Combine all ingredients. Mix well. Pour into buttered 9 x 9-inch baking dish. Place in oven. Cook at 350° for 1 hour and 15 minutes, until golden brown. Serve warm with sauce.
Mix tomato, onion, green pepper, beans and salad dressing and marinate overnight.
Cook macaroni according to package. While still hot, drizzle with oil and vinegar. Add onions, seasonings and cheese. Toss well. Gently add peas and remaining ingredients and chill.
Brown rice in oil. Add other ingredients. Cook on high until boiling. Lower heat and cook on low 20 minutes or until water is reduced.
Mix together sugar, white syrup and water. Place over flame and boil together for 5 minutes. Add the peanuts and continue cooking until mixture is brown. Add vanilla and the butter. Remove from heat and add baking soda. Stir slightly and pour immediately into a large flat pan; cool.
Blend all the ingredients plus 1/4 cup of the cereal together. The cereal can be Grape-Nuts, granola or wheat germ, etc. If the dough is too soft, add more flour. Take a small piece of dough and roll into a stick (snake) and then roll the stick in the extra cereal to coat. (Employ anyone experienced with play dough in your family.) Place on a lightly greased cookie sheet and bake at 400° for 8 minutes or until slightly browned.
Combine chicken, rice and cheese. Stir in the soup. Pour into greased casserole dish. Add 3/4 cup bread crumbs on top. Bake at 375° for 20 minutes or until bubbly.
Preheat oven to 350°. Grease pans (or brioche pans). In medium bowl, combine flour, sugar, cinnamon, salt, baking soda, baking powder and ginger. In large bowl, whisk carrots, yogurt, egg, applesauce, raisins, brown sugar and vanilla. Mix well with spoon. Stir in flour mixture until moist. Spoon batter into pan. Bake 30 minutes. Sprinkle with confectioners sugar. Contains 280 calories, 0 grams fat and 1 mg cholesterol.
Mix all ingredients in large bowl and mix well. Feel with your hands to see if mixture will form 2-inch logs. If not firm enough, add a little more cheese and a few tablespoons of bread crumbs. As you form logs, roll in bread crumbs and place on large platter. When complete, refrigerate for 1 hour. Heat oil in skillet and place bundles in hot oil to brown, turning carefully. Drain on paper towels and serve on platter with a little sprinkle of Parmesan cheese. Makes 6 to 8 servings.
Beat egg yolks until light; add sugar and continue beating until smooth. Stir in grapefruit juice and baking soda. Sift together flour, baking powder and salt. Add to egg yolk mixture.
Use 3 heaping tablespoonfuls mix to 1 cup water. Better than store bought!
Brown hamburger and drain. Cool. Mix first 6 ingredients together and season with taco sauce and the green onions.
Beat eggs. Add sugar and beat well. Add butter, melted and cooled. Add flavorings, then flour, mix well. Make balls and put on hot pizzelle iron.
Dissolve sugar in hot tap water and orange juice. Add remaining ingredients. Stir into 9 x 13-inch pan. Freeze at least 6 hours, stirring occasionally. Serves 10 to 12.
Grate cranberries, then add apples and sugar. Put in refrigerator overnight. Add walnuts the next day.
Mix all ingredients together in a large bowl. Pour into crusts. Chill 4 hours.
Place meat in roasting pan. Rub meat with lemon juice and seasonings. Place garlic slivers in pocket slits in lamb. Roast at 450° for 30 minutes. Lower heat to 350° and add hot water. Roast at 350° for 25 minutes per pound. Add additional water as needed. Add potatoes about 1 hour before lamb is cooked. Baste potatoes and turn 2 or 3 times.
Mix cake mix, add butter instead of oil. Put 1/2 batter in pan. Bake 15 minutes at 350°. Melt caramels and milk. Pour over cake, add chocolate chips and pecans. Pour rest of cake batter. Bake 30 more minutes at 350°.
Combine ingredients in glass bowl. Serve with any kind of fresh fruit (pineapple, strawberries, grapes, etc.) as a dip.
CRUST: Heat 1 c. water and 1/2 c. butter to a boil in saucepan. Stir in 1 c. flour, stirring vigorously over low heat until mixture forms a ball. Remove from heat, beat in eggs thoroughly, one at a time, until smooth. Grease jelly-roll pan and bake for 30 minutes at 400 degrees until browned. Cool.
Mix all ingredients in a blender. Add 1/2 cup Parmesan cheese by spoonfuls, mixing after each addition. Refrigerate. Serve with romaine lettuce and croutons.
Cream the cream cheese to room temperature. Add lemon juice, vanilla and milk. Beat until creamy. Pour into pie crust. Set for 2 hours.
Combine all ingredients, except almonds. Spoon mixture into an 8-inch pie plate. Sprinkle with almonds. Bake 15 minutes at 350°. Serve with pumpernickel rounds or raw vegetables.
Put sugar, margarine and milk in pan. Once it begins to boil, cook exactly 9 minutes. Remove from heat and add chocolate chips, Marshmallow Creme and nuts. Stir until thick enough to hold shape when poured on large cookie sheet. Makes 5 pounds.
Drain strawberries, reserve 1/4 cup liquid. Beat cream cheese, reserved liquid and strawberries, sugar and vanilla until smooth. Fold in whipped topping. Spoon into crust. Refrigerate for several hours. Yields 6 to 8 servings.
Peel and dice eggs; peel cucumbers and quarter lengthwise. Remove seeds; pat dry with paper towels and dice. Dice celery stalks. Add mayonnaise. Mix all ingredients. Season to taste.
Preheat oven to 350°. Arrange chicken in a shallow baking dish. Spoon over chicken; spread as well as possible. (Don't expect soup to be creamy.) Do not add water. Season chicken. Cover with foil. Bake approximately 30 minutes until the sauce is bubbly and chicken is done.
Melt butter in saucepan. Add brown sugar and milk and heat to	boiling, stirring constantly. Boil gently 5 minutes. Cool 10 minutes. Blend in confectioners sugar, beating until smooth. Add vanilla. Beat until spreading consistency.
Chop 1/2 cup nuts coarsely and set aside. Chop 1/2 cup nuts finely for bottom layer.
Mix dry ingredients. Add oil and vanilla. Mix well. Add eggs, one at a time and mix. Add carrots and nuts. Bake at 300° for 40 to 55 minutes in 3 x 9-inch pan or large long pan. Ice with cream cheese frosting. Do not use electric mixer as cake dough will be very thick.
Mix all ingredients. Pour over crackers. Spread crackers in shallow pan. Bake at 250° for 30 minutes. Stir occasionally.
Heat oven to 425°. Beat eggs slightly. Beat in remaining ingredients. Pour into pie shell and bake 15 minutes. Reduce oven temperature to 350° and bake 45 minutes longer or until knife inserted between center and edge comes out clean.
Mix all ingredients together except coconut, chocolate chips and nuts. Grease large cookie sheet. Sprinkle with coconut. Pour batter and sprinkle top with chocolate chips and nuts. Bake at 325° for 45 minutes.
Cook chicken in salted water until tender. Remove from bone and cut into bite size pieces. Combine milk, soup and 1/2 cup broth. Heat, stir and set aside. Combine stuffing mix and butter. Spread half of stuffing mix in a 13 x 9 x 2-inch baking dish. Layer chicken on top of stuffing; pour soup mixture over top. Top with remaining stuffing mix. Bake in uncovered dish at 350° for 35 minutes or until golden brown.
Preheat oven to 375°. Combine sugar, butter, egg yolk and almond extract, beat until creamy. Gradually add flour and cocoa until well mixed. Use cookie press or drop by teaspoon onto greased cookie sheet. Bake 7 to 9 minutes or until set. Makes 3 dozen.
Boil package of rotini as package directs. Cook in a large skillet over medium heat ground beef until brown. Drain ground beef and blend in taco seasoning mix and water. Bring to a boil and reduce heat and simmer 5 minutes. Stir in hot cooked rotini and serve immediately. Garnish with assorted toppings such as chopped tomato, shredded lettuce and shredded mild Cheddar cheese if desired.
Mix all together except oleo and crackers. Then mix crackers and oleo. Spread on top and bake at 350° for 45 minutes.
Brown chops with salt and pepper, rolled in pancake mix in 2 tablespoons margarine. Remove and place in roasting pan. In the same skillet, saute onions with 1 teaspoon salt and 1/4 teaspoon pepper and flour. Cook until blended. Gradually add 2 cups boiling water. Cook until thick. Pour over chops. Cover pan tightly with aluminum foil. Bake at 350° for 1 hour and 20 minutes. Gravy can be strained to remove onions. Serve with rice.
Bake cake according to directions in a 9 x 13-inch pan. When cool, poke holes in cake with handle of wooden spoon. Mix caramel sauce with milk and pour into holes. Spread Cool Whip on cake and top with grated candy bar. Refrigerate.
Melt butter in pan. Add crackers crumbs, mix well and pack down. Layer in pecans, chocolate chips, and coconut. Then pour milk evenly over top. Don't press down. Cook in 325-degree oven until coconut is very brown. Let cool and cut into bars.
Melt oleo. Saute onions and celery in oleo. Cook rice and broccoli separately. Cook rice in 3 cups water until done. Place rice in casserole as lining for dish. Pour vegetable mixture over rice and sprinkle with paprika. Bake at 375° for 10 minutes. Sprinkle with grated cheese. Sprinkle toasted almonds on top.
Drain juice from canned fruits into large measuring cup. Add water to make 2 cups. Soften jello in juice over medium heat. When completely dissolved, pour into large bowl. Add 2 cups of cold water and let stand until almost set. Pour into blender, add cream cheese. Blend on high until smooth. Pour over fruits in a 9 x 13 pan. Sprinkle with chopped nuts. Store in refrigerator until set.
Combine marshmallows and milk in saucepan over low heat and stir until marshmallows are melted. Place all ingredients in very large bowl or dishpan and mix all ingredients and marshmallow mixture together using hands. Pack into tube pan. Let set until next day.
Brown steak over medium heat in butter; salt and pepper. Stir in 1 cup beef broth, mushrooms, garlic, onion, pimento, salsa and sour cream. Simmer 20 minutes. Mix flour and remaining 1/2 cup broth, then stir into mixture to thicken. Serve over hot egg noodles. Serves 4.
Combine the first 5 ingredients and mix well. In a separate bowl, combine the remaining ingredients. Mix well and swirl throughout the cake in a Bundt pan. Bake at 325° for 1 hour. Let cool and top with powdered sugar and milk icing. Enjoy!
Cream butter and sugar until light. Blend in egg and vanilla. Blend in flour, salt and coconut. Drop by teaspoon onto ungreased cookie sheet. Bake in a 400° oven for 8 to 10 minutes. Makes 4 dozen.
Beat eggs first; add remaining ingredients. Mix well. Bake in greased and floured tube pan at 350° for 1 hour and 15 minutes.
Blend chicken, celery, almonds, pepper, pimiento, onion, salt, lemon juice and mayonnaise. Put alternate layers of chicken and grated potato chips into buttered 1 1/2-quart casserole. Top with chips and cheese. Bake at 350° for 25 minutes. Delicious for a luncheon.
Cook and stir bacon and onion in dutch oven or 12 inch skillet until bacon is crisp. Drain. Stir in sauerkraut and brown sugar. Add potato and apples. Place peppercorns, cloves, parsley and bay leaves in cheesecloth bag or tea ball. Add to sauerkraut. Add pork chops and frankfurters. Pour chicken broth over meat. Heat to boiling. Reduce heat. Cover and simmer until meat is done and potatoes are tender, about 30 minutes. Remove spice bag. Transfer to sauerkraut, potato and apples to large platter with slotted spoon.
Melt butter; saute onion. Stir in flour and paste. (Wondra flour best.) Have broth ready, on low flame. Stir until thick (not lumpy). Stir in fish; simmer 10 minutes. Stir in milk and cream. Season with salt, cayenne and wine. (Never let it bubbly boil.)
Remove any visible fat from meat. Cut into 1-inch cubes. Dredge cubes in flour and brown in hot fat. Add onions and brown lightly. Thin the sour cream by adding the water slowly, stirring until smooth cream is formed. Add cheese, salt and pepper. Cover the browned meat cubes with sour cream mixture. Simmer until tender, about 2 hours. Add more water, if necessary. Serve on rice or noodles.
Clump pastry together and roll out. Sprinkle with brown sugar and slivered almonds. Place Brie on top of almonds and sugar. Wrap pastry around Brie. Place folded-side down and brush top of pastry with beaten egg. Bake at 375° for about 25 minutes. Test for firmness with sharp knife to see if pastry is done.
Brown ground beef and onion; drain. Add undiluted soups. Add chili powder and mix well. Cook noodles according to package. Mix drained noodles and meat mixture. Put in casserole dish. Cook for 10 minutes at 350°. Top with grated cheese and bake for 10 more minutes.
Put all ingredients into casserole dish and mix. Top with 2 cups crushed corn flakes. Pour 1/2 cup melted butter over all. Bake at 350° about 1 hour.
Combine flour, baking powder, baking soda and salt. Stir in margarine and brown sugar. In another small bowl, combine egg, water and vanilla. Mix into other ingredients. Place on greased pizza pan. Spread with floured fingers. Top with chocolate chips, nuts, M&M's, marshmallows, etc. Bake at 350° for 18 to 20 minutes. Frost and decorate as desired.
Combine pudding, milk and orange juice. Beat 1 minute. Stir in sour cream and cinnamon.
Combine sugar, syrup and water in a large pan and bring to boil. Add peanuts and cook until mixture turns golden. Take off heat and stir in butter. Add baking soda and stir well. Pour on cookie sheet. Spread as thin as possible. Let cool and break into pieces.
Beat egg whites until stiff. Gradually add sugar and beat until it forms stiff peaks, then blend in cocoa. Preheat oven to 350°. While oven is preheating, drop by teaspoon onto greased cookie sheet. After oven is preheated fully, turn oven off and leave cookies in overnight. Cookies ready in A.M.
Mix butter and sugar; add beaten eggs, flour, milk, vanilla and pineapple. Pour into 2 pie shells and bake at 350° for 45 minutes or until firm. Makes 2 deep dish pies.
Blend sour cream, mayo and salad dressing mix. Stir in remaining ingredients. Chill.