HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat large skillet; add salad oil and when hot, add the asparagus. Sprinkle with seasonings. Cover. Lift skillet slightly above high heat and shake it constantly while cooking. Cook asparagus only until tender, 4 to 5 minutes. Reduce heat to medium if necessary, during last minute or so of cooking. Don't overcook!
In a 5-quart Dutch oven, cook wings in oil on high heat, stirring constantly, until wings are browned. Reduce heat to medium. Add remaining ingredients. Cover and cook about 25 minutes. Uncover and cook 10 minutes or until all the liquid is absorbed. Refrigerate at least 6 hours. Reheat before serving.
Mix cake as directed. Melt together caramels, butter and milk in a double boiler. Pour half of cake mix into greased and floured 9 x 13-inch pan. Bake at 350° for 15 minutes. Remove from oven.
Cook sausage; drain and crumble. Mix in cream cheese until spreadable. Cut each slice of bread in 1/2 (24 rectangles). Spread sausage cheese mix on each rectangle. Roll bread up and wrap one piece of bacon around it. Secure with wooden toothpick. Bake 15 minutes at 350° on an ungreased cookie sheet. Make 24 snacks.
Mix ingredients together with hands. Roll into bite size balls. Freeze on cookie sheet. Store in plastic bag until needed. Bake at 400° for 15 minutes or until brown.
Steam potatoes until done. When cool, cut into 1/2 or 1/4. Chop the bacon and microwave. Add onion, bacon, horseradish and dressing. Salt and pepper to taste.
Heat soup on low heat. Stir in gelatine and cream cheese until melted. Add remaining ingredients. Pour into a mold of your choice and chill overnight.
Beat egg whites stiff. Cream sugar and butter. Add egg yolks and milk. Beat them. Add sifted flour which has been sifted a second time with salt and baking powder. Add walnuts and vanilla. Fold in stiffly beaten egg whites. Pour into Bundt pan. Bake 45 minutes at 350°.
Mix hamburger, rice, eggs, salt, pepper, onions and 1/2 can of tomato soup together.
For this recipe, you reduce the broth to intensify the flavor, infusing it with garlic and spices.
Combine all ingredients but chicken in large shallow bowl. Cut wing in two pieces at joint and add to marinade. Refrigerate overnight. Remove from marinade and broil five inches from the heat, turning frequently, until well browned and cooked through. Serve hot or cold.
Sift dry ingredients. Combine all ingredients. Blend well. Spread in well-greased loaf pan (9 x 3-inch). Bake at 350° for 1 hour and 15 minutes.
Bake cake mix as directed on box in sheet cake pan. Combine sugar, milk and marshmallows. Heat until marshmallows are melted. Add coconut. Pour over warm cake.
Heat first 7 ingredients. Mix cabbage, onion, pepper and pimentos. Pour liquid over cabbage mixture. Refrigerate. Keeps indefinitely.
Brown meat, onion and bell pepper. Mix with soups, tomatoes and taco sauce. In large casserole, put layer of Doritos, layer of meat mixture and sprinkle with 1/2 cheese. Repeat a second layer. Bake at 400° for 25 to 30 minutes.
Preheat oven to 350° (325° for glass dish). In baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour Eagle Brand evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool and chill. Cut into bars.
Mix cabbage, onion and 1/2 cup sugar; set aside. In a saucepan combine 1 tablespoon sugar, mustard, salt and vinegar. Boil until sugar and salt dissolve; then add salad oil and bring to a boil. Add celery seed. Pour boiling mixture over cabbage and mix well. Put in covered container (large jars do well). Refrigerate for 12 to 14 hours. Turn jars over once or twice. Will keep several days in refrigerator. Makes approximately 1/2 gallon.
Brown, drain and dice bacon. In a separate bowl, mix Miracle Whip, sugar and vinegar. Pour over cut up veggies, cheese and bacon. Mix well and chill about 1 hour.
Wash cucumbers with brush and dry thoroughly and pack in jars. Boil all other ingredients together. Cool and pour over cucumbers and seal.
Mix the butter with 3/4 cup sugar. Add the milk, 2 tablespoons cocoa and flour. Pour into an 8-inch square pan.
Cream sugar and shortening. Add eggs; beat well. Add flour; continue beating well. Add lemon flavoring. Bake in tube pan at 325° for 1 hour. Test for doneness.
Brown the onion in the margarine in a large skillet or Dutch oven pan. Meanwhile, cook the broccoli on High in the microwave. Add broccoli and the other ingredients and cook until bubbly. Pour into greased casserole dish and bake at 350° for about an hour.
Mix all ingredients except lettuce. Stir thoroughly. Chill 1 hour. Serve over lettuce chunks.
Boil chicken. Take off bone. Combine cream of mushroom soup and cream of chicken soup, 1 can of broth from chicken and bouillon cubes. Bring to a boil and add chicken. Cook to desired consistency.
Dissolve yeast in warm water. Stir in sugar. Let stand 10 minutes. Pour boiling water over oatmeal and add molasses, salt and shortening. Let stand until lukewarm, then add yeast mixture and beat well. Add enough flour to make a stiff mixture without being too sticky. Form into a large soft ball. Cover and let rise until twice the original size. Make sure it is placed in a dry warm place.
Cream oleo; gradually add sugar. Cream well. Add egg yolks and beat well. Blend together the dry ingredients; add egg yolks alternately with milk. Blend just to mix. Fold in stiffly beaten egg whites, nuts and lemon peel. Turn into 3 medium size loaf pans, greased and floured. Bake at 350° for 55 to 60 minutes.
Melt chocolate in the milk over low heat. Beat sugar into the cream cheese. Add the milk and chocolate mixture to the cream cheese mixture; beat until smooth. Add in Cool Whip. Spoon in crust; freeze for 4 hours.
Grease spring-form pan 9 x 3-inches. Coat sides and bottom with bread crumbs. Spread any remaining crumbs evenly on bottom of pan. Beat half and half, mustard, salt, red pepper, eggs and cream cheese in large bowl on medium speed until smooth, about 5 minutes. Stir in ham and Swiss cheese. Spread in pan. Bake in 325° oven until set, about 1 hour. Cool and refrigerate no longer than 48 hours.
Cook sugar, cornstarch and water until clear and thick. Remove from heat and add strawberry jello minus 1 tablespoon. Stir thoroughly	and let cool. Slice strawberries and put in cooked pie shell. After	the mixture is cool, pour over the strawberries. Top	with Cool Whip. Refrigerate about 1 1/2 hours before serving.
Marinate the chicken overnight in vinegar, garlic, salt and pepper. Spread chicken with mayonnaise, then wrap a piece of bacon around each piece of chicken. Arrange in a pan, then pour the beer over it. Bake at 400°. Turn the chicken (so the bacon will be crisp). Serves 8 people. Serve with rice, vegetables or salad.
Combine buttermilk and eggs. Set aside. Combine dry ingredients (flour, sugar, baking powder, salt, baking soda and caraway seed) in a large bowl. Using your fingers, work softened butter into the dry mixture until butter is the size of small peas and evenly distributed. Stir in raisins. Pour buttermilk and eggs into the dry mixture until mixture is moist. If mixture is too moist, add a little extra flour. Pour onto a floured surface. Shape into a large rounded loaf (or put into two 9 x 5-inch oiled loaf pans) and put on a teflon tray. Bake at 350° for 45 minutes. Enjoy! Serves 6 to 8.
Preheat oven to 375°. In large mixer bowl beat sweetened condensed milk and peanut butter until smooth. Add biscuit mix and vanilla; mix well. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake 6 to 8 minutes, or until lightly browned. Press candy kiss in center of each ball immediately after baking.
Mix all together. This is to be mixed well with tears of joy and sorrow and sympathy. It is flavored with little gifts of love and kindly service. Four cups of prayer and faith are used to lighten the other ingredients and to raise the texture to great height in daily living.
Preheat oven to 350°. Combine all ingredients. Mix well and put in 9 x 5 x 3-inch loaf pan. Bake 1 to 1 1/2 hours.
Empty tomato sauce into a 2-quart saucepan. Into this, stir in the Italian seasoning, parsley, garlic salt, sugar, pepper and chopped onion. Cover and simmer while browning hamburger in frying pan. After browned, add to sauce. Simmer for 4 hours, or until it has a well-seasoned taste. Serve over pasta of your choice. Yields 5 to 6 servings.
Cook until it forms a soft ball, then add peanuts and butter. Cook until brown in color. Add soda. Stir well and pour up quickly.
Combine brown sugar and milk in heavy saucepan; cook over medium heat until mixture is hot. Gradually stir about 1/4 of the hot mixture into the beaten egg. Add remaining hot mixture, stirring constantly. Cook until mixture thickens, stirring constantly. Remove from heat and stir in vanilla and dark rum. Cover and chill. When ready to serve, stir with a wire whisk and spoon over fruit. Serves 4. Low-fat.
Cook potatoes, celery, carrots, onion and pepper in water until tender. Do not drain. Make a white sauce of oleo, flour and milk (will not be thick). Beat in Cheddar cheese soup and diced ham. Combine all together and heat.
Cream sugars, margarine and oil thoroughly; add an egg at a time, beating after each addition. Sift together dry ingredients; add to creamed mixture alternately with milk. Add vanilla; fold in pecans. Pour into greased, floured tube pan. Bake at 350° for 1 hour and 30 minutes. Serves 16 to 20.
Preheat oven to 500°. Put uncovered roast in pan and cook:
Mix until smooth. Makes 1 1/2 cups, which is what is in a 14 ounce can of Eagle Brand sweetened milk. Store in refrigerator overnight to thicken some.
Mix sugar and oil slowly; add soda to milk and combine. Add prunes and 1 cup flour. Beat eggs in mixture. Add rest of flour (1 cup), spices, salt, vanilla and nuts. Preheat oven to 350°. Bake in greased and floured loaf pan for 1 hour.
Melt oleo and mix with peanut butter. After melting good, mix in powdered sugar and mix thoroughly, kneading with hands to make it smooth. Roll into balls and dip in chocolate or use in molds.
In hot oils, saute onions, carrots and garlic over low heat until very tender. Stir in remaining ingredients, except pasta. Simmer, covered, over low heat for 20 minutes. Makes 4 cups. Serve over pasta.
Cook potatoes in salted water to cover in saucepan until tender; drain. Shake over low heat until dry. Blend cream cheese and sour cream in mixer bowl. Add hot potatoes, 1 at a time, mixing until smooth after each addition. Add green onions, salt and pepper.
Preheat oven to 350°. Combine cream cheese, sugar, almond flavoring, salt and eggs in mixer bowl or blender container. Beat or process until smooth and well blended. Stop mixer frequently to scrape bowl with rubber spatula. Pour into crumb pie shell; smooth top. Bake in a preheated oven for 30 minutes. Cool on a wire rack.
Sift in ungreased square pan or Pyrex dish flour, sugar, cocoa, soda and salt. Mix with fork until well blended. Add oil, vinegar, vanilla and water. Mix with fork, but do not beat. Bake in a preheated 350° oven for 25 to 30 minutes. Frost the top of cake or sprinkle with 10x sugar. Cut right in pan.
Stir together flour, baking powder, soda, salt and spices. Combine pumpkin, sugar, milk, eggs and oil in a bowl. Beat well; add dry ingredients and mix until well blended. Stir in nuts and raisins. Spread in a well-greased loaf pan (9 x 5 x 3-inch). Bake in a preheated 350° oven for 1 hour and 15 minutes. It is done when it springs back when touched lightly. Cool 5 minutes, then remove from pan.
You mix all marshmallows. Then you melt chocolate until melted completely. Pour chocolate over the marshmallows. Then you drop by spoonfuls on waxed paper to make 24 clusters. Then for each marshmallow you cut 8 short pieces of licorice. Then you stick licorice for legs while it is wet or assorted candy for eyes while wet. Then you let stand at room temperature or put in the refrigerator in airtight container.
Spread cream cheese on bottom of glass pie dish. Spread on chili; top with Cheddar cheese. Cover with wax paper and microwave for 3 minutes or until cheese melts.
Mix soup, ketchup and chili sauce together and pour over brisket (can do this the night before and put in refrigerator). Cover and bake at 325° for 3 to 4 hours.
Combine all ingredients except chicken in baking dish. Place chicken, skin side down, on top. Cover tightly. Cook 1 hour at 350° or until chicken is done.
Grease pan. Saute onions in frypan in oil. When yellow, add flour, dissolved in 1/2 cup water. Bring to a boil until thick and blended. Take off burner and add Velveeta cheese, cut up and melt on stove (slow burner). When melted, beat eggs and broccoli together. Add this to frypan. Turn into a pie plate or casserole dish. Top with flavored breadcrumbs and bake at 350° for 45 minutes or until brown.
Soften yeast in warm water. Measure sugar, shortening, salt and instant mashed potatoes into a mixing bowl. Add hot milk and stir to moisten instant mashed potatoes and melt shortening. Add eggs and 1 cup of flour. Beat until smooth and cool to lukewarm temperature. Add softened yeast and mix well. Add enough flour to make a soft ball of dough. Shape into a ball in bowl by pushing dough from sides with fingers, dipped in shortening. Cover and refrigerate overnight (if you prefer, all dough to rise without refrigeration). Remove dough from refrigeration and punch down. Let stand at room temperature for 20 minutes. Roll on lightly floured surface to 1/2-inch thick and cut with a doughnut cutter. Arrange on a warm place until dough doubles in size. Fry in 375° deep fat until brown, turning once. Drain and glaze with powdered sugar icing. Yields 3 1/2 to 4 dozen.
Cream together eggs, brown sugar and shortening. Put sour cream in a bowl. Add soda, flour, baking powder, nutmeg, cinnamon and salt. Add other mixture and mix well. Fold in raisins and nuts. Make into the size of walnuts. Press with fork dipped in flour. Bake at 350° for 8 to 10 minutes. Makes 3 dozen.
Brown meat and onions; drain. Add taco mix and cream of mushroom soup. (May stir in 1/2 cup water.) Heat tortillas in damp cloth in microwave for 1 minute or heat by dipping in hot cooking oil. Heap mixture on tortilla; add cheese and roll up. Place into 9 x 12-inch baking dish or pan. Cover with heated chili. Add remaining cheese and onion to top. Bake at 350° for 45 minutes.
Mix all white ingredients together (fold, do not use mixer). Mix pint of strawberries into strawberry glaze. You should have 2 bowls (1 white mixture and 1 with red mixture). Take your angel food cake and pinch off little bite-size pieces and put into bottom of container, then put 1 layer of white mixture, then red mixture. Repeat same routine, ending with red mixture on top.
Mix cream cheese, sour cream and Parmesan cheese together. Add dip mix. Cut beef into small pieces. Add 1/2 of meat to cheese mixture. Form into cone shape and add almonds or form into ball and coat outside of cheese ball with remaining beef.
Cook potatoes in skins. Cool, peel and shred coarsely. Combine cheese, melted butter, sour cream and seasonings. Fold in potatoes. Pour into greased 2-quart casserole dish. Dot with 2 tablespoons butter and sprinkle with paprika. Bake, uncovered, for 30 minutes at 350°.
Stir all ingredients together. Melt some butter in a skillet. Spoon batter into skillet. (Two tablespoons heaping makes a nice size.) Flatten with spatula. Cook over medium heat until brown on both sides. To serve, top with tomato sauce and shredded cheese if desired.
Drain tuna. Mix ingredients together. Shape into a ball. Serve with Wheat Thins.
Mix boiling water, dates and soda. Add sugar, eggs, flour, cinnamon, cherries, candid fruit, nuts and raisins. Pour into greased and floured tube pan. Bake at 300° for 1 1/2 hours or until done. Cool 30 minutes.
Mix dry ingredients. Combine rest of ingredients in second bowl. Combine second bowl into first bowl. Bake for 20 minutes at 400°. Contains 157 calories per muffin.
In saucepan, combine cranberries and the 1/2 cup sugar. Cook until sauce bubbles, 8 to 10 minutes; drain. Grate peel of orange and squeeze juice into measuring cup. Add peel and enough water to make 3/4 cup liquid. Add mixture to dry ingredients with Crisco and eggs. Fold in nuts and drained cranberries. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 40 to 45 minutes. Serve with softened cream cheese.
Cut top of pumpkin to make a lid. Remove seeds and strings. Saute onion and celery in 2 tablespoons butter until onion is clear. Combine sauteed vegetables with rice, bread, apples, chestnuts and seasonings in bowl. Add melted butter and enough stock to moisten, not soak, the stuffing. Pack loosely into pumpkin, replace lid and bake on oiled sheet at 350° for 1 to 1 1/2 hours, or until fork-tender. Transfer cooked pumpkin to a platter. Slice into wedges, like a cake, and serve with gravy.
Beat sugar and eggs together. Add vanilla and dry ingredients. Fold in apples and nuts. Put in greased 9-inch pie pan. Bake at 350° for 30 minutes; cool. Mix whipped topping and pineapple; spread on cooled pie. Refrigerate until serving time.
Place crescent rolls, large end together, in a circle on pizza pan or stone. Cook hamburger, taco mix and onion. Spread over crescent roll. Top with cheese. Wrap small point of roll over hamburger mixture. Bake at 350° until golden brown. Serve with lettuce, tomatoes, sour cream and salsa.
Break buttered toast into pieces; place in bottom of buttered dish or pan. Beat eggs; add milk, sugar and vanilla. Pour over bread; add raisins and nutmeg. Bake in preheated 325° oven until firm (about 20 to 30 minutes). Yields 4 servings.
Soak pickles in ice water for a little more than half an hour. Wipe dry and slice into rings. Alternate layers of pickles, sugar, spices and garlic in a large earthenware bowl. Pour vinegar over mixture. Let these stand three days. Stir every morning with a wooden spoon. Refrigerate until you're ready to eat them.
Mix all together. Use dip for strawberries, grapes, cantaloupe, etc.
Cook squash in lightly salted boiling water for 3 or 4 minutes or until crisp-tender; drain well. In a skillet, saute onion and carrots in butter until tender. Combine onion and carrots with soup, sour cream and 1 1/2 cups croutons. Add squash and mix lightly. Spoon into a lightly greased baking dish (2-quart). Bake, uncovered, at 350° for 25 minutes or heated through.
Place nacho chips on cookie sheet. Slice crab meat into thin slices and cover chips with crab (cut crab approximately the size of chips). Slice Monterey Jack cheese in thin chip size slices and place over crab meat. Broil in oven under broiler until cheese melts and/or chips begin to turn brown.
Mix and pour in 9 x 13 pan. Bake at 375° for 12 to 15 minutes. Let cool.
Pour milk into a leakproof 1 1/2-quart container. Add pudding mix and crushed pineapple. Cover tightly; shake vigorously for at least 45 seconds. Pour at once into dessert dishes. Pudding will be soft-set and ready to eat in 5 minutes. Top with Cool Whip topping. Makes 6 servings or 3 cups.
Put 1/2 cup pecans in each pie shell. Blend cream cheese with confectioners sugar. Stir in blueberries. Put 1/2 of cream cheese, sugar and blueberry mixture into each pie shell. Top with Cool Whip. Refrigerate overnight before serving.
Slice top of cake off all the way around and remove. Use a sharp knife and cut 1/4 to 1/2 inch in from center downward. Be careful not to push knife down through the bottom of the cake. Do the same from the outside of the cake. Use your fingers and pull out the cake between your cuts.
Soften the cream cheese. Mix together all ingredients until creamy. Chill for 2 to 3 hours before serving; the longer, the better. Serve with corn chips or crackers.
Combine soup, salad dressing, milk and cheese. Blend well. Stir in tuna, peas, noodles and onion. Pour into 1 1/2-quart casserole. Bake at 350° for 25 minutes.
Mix and shape into balls (can be made small for buffet or large for main meal). Place in 9 x 13-inch pan. Pour sauce over balls and bake, uncovered, at 350° for 1 hour. These can be frozen and sauce added when ready to bake.
Clean chicken and cut into 8 pieces; heat pan to medium temperature. Add butter, onion and garlic. Leave in pan until they get yellow. When done, take out; fry the chicken in the same pan until they get gold and red. Put in onion, garlic, parsley and tomato. Add 3 cups of water and spice. Shake the pan, then cover and put on low temperature for 60 minutes.
Prepare cake mix by package directions. Spoon into 9 x 13-inch pan. Bake at 350° until done. Remove from oven and punch holes with toothpick. Mix pineapple and sugar over low heat. Pour over cake. Let cool and top with Cool Whip and sprinkle on coconut.
Crush Oreo cookies. Use half to line bottom of 9 x 13-inch baking pan. Mix together in a large bowl other ingredients and pour over cookie crumbs. Top with other half crushed cookies. Must be refrigerated.
Mix ingredients in order given. Shape into balls on cookie sheet. Dip a fork or glass in sugar and flatten each cookie. Bake in 350° oven for 10 minutes.
Mix cream cheese, sugar and butter. Mix milk and pudding together. Then add Cool Whip to the pudding mixture. Blend the two mixtures together. Crumble cookies. Layer the ingredients in a flower pot starting with the cookies, then pudding, then cookies, etc., ending up with the cookies on top. Happy Gardening!
Fry hamburg; drain fat and put aside. Chop up lettuce. Slice olives; chop tomatoes. (Mix Ranch dressing ahead of time as directed on package.) Mix all ingredients except taco seasoning and salad dressing. After mixing, add seasoning and dressing; then crunch up Doritos and add last.
In blender container, place all ingredients and blend until smooth. Serve with chips or on other Mexican dishes.
Cream margarine and Crisco. Add beaten egg yolks; add flour, baking soda and milk, then add coconut and vanilla and fold in egg whites. Bake at 350° for 35 minutes or until cake springs back.
Combine all ingredients in order given in greased 1 1/2-quart boiling dish. Place casserole in shallow pan of water. Bake in a 350° oven for 1 hour or until knife comes out clean. Serve warm. Makes 8 servings.
Combine all ingredients and beat 4 minutes. Bake at 350° for 35 to 40 minutes. Makes 2 loaves.
Blend sour cream, cream cheese and chilies. Spread on tostada shells; roll and wrap individually. Let sit in refrigerator overnight. Cut into approximately 1-inch pieces and serve with salsa.
Mix well the dry ingredients (sugar and cocoa). Pour milk in skillet and melt butter with milk; add vanilla and sugar and cocoa mixture, stirring together with milk and butter mixture. Bring to a boil, stirring constantly, over low heat to prevent scorching until desired thickness. Yield: about 12 servings.
Saute onion. Cook broccoli. Cook rice. Mix all ingredients. Bake in a greased casserole dish for 20 minutes at 350°.
Cook beans in boiling salted water. Drain and set aside. Melt butter in frying pan. Add onion, bean sprouts and sliced chestnuts. Cover pan and cook for 3 to 4 minutes. Arrange half of green beans in a buttered 2 1/2-quart casserole dish, spread with 1/2 the bean sprout mixture. Combine the soup with milk; spoon half of it over vegetables. Repeat layers of bean sprouts, soup and green beans. Sprinkle with cheese.
Mix all ingredients in large bowl; let rise 1 hour. Don't knead. Cover to keep warm. Remove and divide into thirds. Flour board or table lightly. Roll as thin as noodles. Spread with melted margarine, brown sugar and cinnamon. Roll like jelly roll. Slice 2 to 3-inch circles. Put 6 in greased pie pans or larger, more in larger pan. Let rise 3 hours; bake at 350° for 15 to 20 minutes. Frost with favorite icing. These freeze well. Makes 3 to 4 dozen.
Mix the first 5 ingredients well; spread on halves of small kaiser rolls. Divide the ham and cheese; put on rolls. Wrap each roll in foil; bake for 15 minutes in a 350° oven.
Mix pudding and milk. Fold in Cool Whip. Line a 9 x 13-inch pan with whole graham crackers. Spread 1/2 of the pudding mixture over crackers. Place another layer of crackers over the pudding, then the remaining pudding mixture and top with more crackers. Frost. Place in refrigerator 24 hours.