HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix jello and water; add cranberry sauce and mix well. Add pineapple and pecans. Pour half mixture in dish and chill. Cover with sour cream and put other half of jello mixture on top.
In large mixing bowl, combine flour and brown sugar. Cut in margarine until crumbly. Stir in walnuts. Place in 13 x 9-inch pan (do not pat down). Bake 10 to 12 minutes. Stir occasionally, until crumbs are toasted and golden brown. Cool; set aside. In same mixing bowl, combine milk, extract and powdered sugar. Stir in dates and remaining walnuts. Drop by scant teaspoon into cooled crumbs; shape into balls, rolling to coat. Store in refrigerator. Bake at 400°. Makes 50 cookies.
Cook cabbage, ham and onion in pot filled with water and ketchup. Cook until cabbage is done and take ham off bone. Meanwhile, cook potatoes until done (not overdone). Cut up and add to soup.
Melt butter in skillet. Add nuts. Place over low heat, stirring constantly, about 5 minutes until nuts are heated through. Mix sugar, spices and salt. Add nuts and toss until all sugar mixture coats nuts. Serve warm or cold.
Cream the sugar and margarine. Beat in eggs and vanilla. Sift dry ingredients together and add to mixture. Stir in oats, nuts and coconut; mix well. Refrigerate for 2 hours. Drop from teaspoon and bake at 350° for 12 minutes.
Combine ingredients. Pour into baked pie shells (graham cracker). Refrigerate. Makes 2 pies.
Mix cream cheese, mayonnaise, Worcestershire sauce, lemon juice and onion. Place on serving platter. Top with 1/2 bottle Heinz chili sauce and crab meat. Sprinkle with parsley. Serve with crackers.
Put rice in greased baking dish (9 x 13-inch). Mix remaining ingredients and pour over rice. Lay raw chicken breasts over top and add rest of dry onion soup. Bake, covered with foil, at 325° for 2 hours. The last 1/2 hour, uncover.
Combine chickpeas, warm water, olive oil and juice of 1 lemon in the bowl of food processor with a steel blade. Process until smooth and creamy. Pause once or twice to scrape sides of bowl. Add garlic, salt, cumin seed and pepper to taste and process to blend. Taste and correct seasonings. Add more lemon juice to taste. Scrape into a storage container. Cover and refrigerate.
Mix all ingredients in large bowl. It will look watery but that's okay. Pour into greased and floured 9 x 13-inch pan. Bake in 350° oven for 35 to 40 minutes. Use cake tester at 35 to 37 minutes to be sure cake is not overcooked as it will be dry and not as moist tasting. Cool on cooling rack. Frost or can use Cool Whip as a topping on cake. Bake in 9 x 13-inch pan (greased and floured) at 350° for 35 to 40 minutes. Don't overcook.
Melt marshmallows in milk. Crush graham crackers. Mix together with other ingredients. Shape, wrap in foil and put back in cracker box.
In a 15-gallon pot, place chicken and about 10 gallons of water. Cook until chickens are tender. Let cool and debone. Have cornbread cooked. You will need at least a 15 gallon pot to mix the dressing.
Flavor to taste. Roll thin and bake in a low oven (275° to 300°).
In a bowl, combine egg, salt, pepper, Worcestershire sauce, onion and milk; mix well. Add ground beef, ground pork and cooked rice; beat together with a fork. Immerse cabbage leaves in boiling water for 3 minutes or just until limp; drain. Heavy center vein of leaf may be slit about 2 1/2 inches.
Mix and beat ingredients for about 4 minutes. Pour batter into a 9 x 13-inch pan. Bake for 30 to 40 minutes at 350°.
Combine first 5 ingredients in large bowl; stir well. Add vegetables. Toss gently. Cover and chill 2 hours. Use a slotted spoon to serve slaw. Yields 6 servings.
Unwrap cream cheese and place in 2-quart microwave-safe casserole; microwave 30 seconds until cheese softens. Add soup and stir well. Fold in rice, tuna, mushrooms, onions, pimentos and pepper; cover. Microwave 4 to 6 minutes or until heated through. Let stand, covered, 3 minutes before serving.
Prepare cornbread as directed on box. Cool. Crumble cornbread and mix with remaining ingredients. Refrigerate.
Combine soup, milk and pepper. Alternate layers of potatoes, onions, cheese and soup. Put mixture in buttered 2 1/2 quart shallow baking dish (13 x 9 x 2-inches). Sprinkle with paprika. Cover and bake at 375° for 1 hour. Uncover and bake 15 minutes more.
In a shallow dish, combine biscuit mix, pecans and seasonings; mix well. Dip chicken pieces in milk; coat generously with pecan mixture. Place in a lightly greased 13 x 9 x 2-inch baking dish. Drizzle butter over chicken. Bake, uncovered, at 350° for 1 hour or until juices run clear. Yields 6 to 8 servings.
Unwrap tamales and arrange in a greased 9 x 5 x 3-inch pan. Spread tamale sauce on top. Pour beans over tamales. Cover and bake at 350° for about 25 minutes. Top with cheese and onions. Return to oven until cheese melts.
Combine egg white and water; add nuts and mix well. Add spices and sugar; mix well. Put on baking sheet. Bake 20 to 25 minutes at 350°. Double 6 times for 2 gallons of peanuts.
Brown hamburger. Add onion, salt, pepper and garlic powder. Saute diced zucchini in margarine. Add tomato sauce, oregano and hamburger. Place in 2-quart casserole and top with cheese. Bake at 350° for 35 minutes. Serves 4.
Sift flour, baking powder, baking soda and cinnamon onto wax paper. Beat sugar, butter or margarine in medium size bowl with electric mixer until light and fluffy. Stir in mincemeat by hand, then add flour mixture and beat until well blended. Spread batter in a greased 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes or until center springs back when lightly pressed with fingertip. Cool for 15 minutes in the pan and cut into squares. Leave in pan and wrap tightly in aluminum foil. Can be stored up to 2 weeks.
Preheat oven to 325°. In a food processor, grind cookies into fine crumbs. Add butter; process until well blended. Press into bottom and about 1 inch up sides of a 9 1/2 or 10-inch spring-form pan.
Place cut up chicken in greased baking dish. Mix other ingredients and pour over chicken. I cook mine in an electric frypan and let it simmer for about 1 hour. This can be cooked in oven at 350° for 1 hour.
Beat eggs and sugar. Add honey and vanilla. Combine all dry ingredients. Add flour mixture alternately with oil. Add zucchini, nuts and coconut (add 2 tablespoons flour to nuts before adding). Mix well. Bake 1 hour at 325°. Makes 2 loaves.
In large electric skillet, cook bacon until crisp. Remove bacon and turn heat to high. Add chicken and cook about 15 minutes, turning to brown on all sides. Push chicken to one side of skillet. Add onion and celery and stir-fry for 5 minutes. Add cabbage and stir-fry for 5 minutes. Add tomatoes, salt and pepper; bring to a boil. Cover and simmer over low heat about 25 minutes. Serve over rice.
Cut chicken as if for frying. Line roaster with foil. Set oven to 500°. Salt and pepper the chicken. Dip in sauce and place in pan with remaining sauce. Cover over all with the foil. Cover the roaster. Cook 15 minutes at 500°, then lower to 350° and cook 1 1/4 hours or longer.
Mix sugar and flour in mixing bowl. Bring margarine, cocoa and water to a boil in saucepan. Pour over sugar and flour. Add buttermilk, vanilla and eggs. Beat until well blended. Pour into greased and floured sheet pan. Bake at 325° for 35 to 40 minutes.
Mix all ingredients. Bake in a greased loaf pan at 325° for 1 1/2 hours.
Mix cake mix, jello, oil, eggs and water together. Add coconut, nuts and strawberries; mix well. Bake in a tube pan for about 1 hour at 325° or until done.
Mix rye flour, white flour and eggs together. Salt and sugar to taste and add the soda. Mix together with enough buttermilk to make a medium thin batter. Part sour cream will improve the batter. Fry the sausage and bacon. Cut bacon in small pieces and slice sausage in thin pieces. Heat skillet, preferably an iron skillet, until hot (well greased). Pour in pancake and skin of sausage and bacon. Turn when brown and brown the other side. Continue until batter is used completely.
Drain string beans in colander; set aside. In a large skillet, melt butter and saute onion. When onion is tender but not brown, add beans and saute for 5 minutes. Remove from heat and toss the breadcrumbs in with the bean mixture. Place in buttered 9 x 13-inch baking dish. Dot with butter and bake at 350° for 30 to 40 minutes. Makes 8 to 10 servings. This is a wonderful dish to have for a buffet table, always a hit.
Place butter and brown sugar in skillet. Let butter melt, place pineapple slices on mixture. Place a maraschino cherry in center of slices.
Mix sour cream, pineapple and pudding mix. Pour into pie crust and refrigerate for 2 or 3 hours. Top with Cool Whip.
Slice steak into 5-inch wide strips. Combine soy sauce and wine in shallow dish. Add steak and marinate in refrigerator 24 hours. Brush steak with oil and broil without rack 6-inches from heat for 1 minute on each side. Then broil 5 minutes each side. Allow steak to cool. Brush with marinade juices and refrigerate. When cold, cut into very thin diagonal slices. Serve with toothpicks for dipping into horseradish cream.
Combine soup, milk and 1 cup of the cheese. Cook until the cheese is melted on low heat. Pour into a 9 x 9-inch baking pan. Roll the cut up chicken into the crescent rolls and place them on top of the soup-cheese mixture. Bake in a 375° oven for 20 to 30 minutes. Top with the rest of the cheese and garnish with parsley and parsley flakes. Return to oven until cheese melts. Serve immediately. (This freezes well after baking and can be reheated in the microwave.)
Sift flour, meal, salt and baking powder together. Add egg and milk. Mix well. Add chopped onion. Drop by teaspoon into hot oil and fry until golden brown.
Combine sugar and milk in pan. Boil until it reaches soft ball stage. Remove from heat and add peanut butter and vanilla. Stir until candy begins to thicken. (This stirring is important.) Pour into buttered dish.
Sift together into a mixing bowl the flour, baking powder, salt and sugar. Cut in soft butter until particles are fine. Add egg, cream and vanilla. Blend thoroughly. Dough may be refrigerated or frozen, if desired. Roll out on floured pastry cloth or board to 1/4-inch thickness (or whatever works for you). Cut into desired shapes. Slightly grease cookie sheets. You can put some decorations, i.e., cherries, sprinkles, sugar, before baking. Bake at 400° for 5 to 8 minutes or until "delicately brown." Cool before decorating. Makes 6 to 7 dozen.
Combine all of the ingredients. Pour into casserole dish. Bake at 400° for 30 to 40 minutes.
Combine dry mustard and vinegar; let set 30 minutes. Mix in all other ingredients and cook over low heat, stirring constantly, until thick.
Blend sugar and oil. Add eggs and dry ingredients alternately with milk. Add nuts and prunes. Pour into a buttered 9 x 13-inch baking dish. Bake at 300° for about 45 minutes.
Boil unpeeled potatoes; slice.	Combine cheese, mayonnaise and onion; gently stir into potatoes. Place in a greased casserole and top with bacon. Bake at 350° for 30 minutes or until bubbly.
Arrange cookie dough in a round pizza pan. Bake at 375° for 10 to 12 minutes. Allow to cool. Cream remaining ingredients together and spread over crust. Arrange thinly sliced fruit over cream cheese mixture (strawberries, crushed pineapple, blueberries, mandarin oranges and kiwi work well).
Combine first 4 ingredients. Stir oil and honey together. Pour over dry mixture, stirring well. Spread mixture on lightly greased cookie sheet. Bake at 250° for 45 to 50 minutes. Cool and break into large pieces. Combine pieces with remaining ingredients. Store in an airtight container. Yield: about 12 cups.
Heat margarine in 3-quart bowl 1 1/2 minutes until melted. Stir in Worcestershire, garlic and salt. Add remaining ingredients; stir well. Microwave on High 6 to 8 minutes, stirring occasionally. Let cool before serving or storing.
In a 9 x 13-inch or large platter, layer the following: bean dip and guacamole. Mix sour cream, Miracle Whip and taco seasoning. Layer on top of guacamole. Top with olives, tomatoes, lettuce and end with cheese. Refrigerate. Serve with taco chips and salsa.
Cook ditalini or macaroni according to package directions; drain. Meanwhile, in a skillet or wok, stir-fry chicken in hot oil about 3 minutes or until lightly browned. Add green pepper, onion, cumin and red pepper. Cook and stir 3 minutes longer, adding more oil, if necessary. Stir in drained pasta, corn and salt. Cover and cook 2 minutes more or until hot. Stir in tomatoes; sprinkle edge of skillet with cheese. Cover; heat 2 minutes or until cheese melts. Serves 4.
Cook 2 to 3 cups of carrots in salted water until tender. Combine all ingredients, cook until thickened. Pour over carrots and reheat.
Saute shrimp in 5 tablespoons butter until pink. Add garlic, shallots and pepper. When shrimp is done (4 to 5 minutes, until barely transparent), add remaining butter. As it melts, stir in wine slowly, mixing until it emulsifies. Add lemon juice and parsley. Serve over rice. Makes 4 servings. Can be cut in half for two.
In large punch bowl, pour in Kool-Aid, all juices and ginger ale. Stir to mix. Add ice cream and stir before serving.
Combine and mix well. Add to this mixture one pound of ground beef. Pack mixture into eight 3-inch or ten 2 1/2-inch up, ungreased muffin pans. Cover with remaining tomato paste or 1/3 cup catsup. Bake in a preheated oven at 425° for 15 minutes. Recipe serves 4 to 5 persons.
Mix diced chicken, sour cream and soup together; place in a baking dish. Mix crackers, butter and poppy seed; sprinkle over chicken mixture. Bake, uncovered, 30 minutes at 350°.
Mix eggs, oil and sugar and blend well. Add flour, salt and soda; mix well. Add vanilla, nuts and apples. Pour into greased and floured tube pan. Bake at 350° for 50 to 60 minutes.
Brown meat. Cut up into small pieces. Add cut up carrots, potatoes, chopped onion and soup. Cook until carrots and potatoes are done, approximately 1 1/2 hours. Season to taste.
Mix well and pour in crust. Bake at 400° for approximately 45 minutes. Sweet potatoes may be used instead of pumpkin.
Cook flour, sugar, butter and	vinegar; add juice from pimento and cook until thick. Pour over	the following and blend together: pimento, salad dressing and cheese.
Mix cocoa, cornstarch and sugar together, then add salt and milk. Cook over low heat, stirring constantly until thick. Add vanilla and butter. Cut in half for loaf cake. Makes a nice pudding-like frosting.
Peel and cube eggplant; boil in salted water until tender; drain off water. Add remainder of ingredients. Pour into greased casserole and bake until puffy and bubbly; bake at 325° for 30 to 45 minutes. Add grated cheese the final 5 minutes of baking.
Mix Cool Whip and condensed milk. Blend in pineapple, coconut, and nuts. Add lemon juice last to set mixture like gelatin. Pour mixture into pie shells and refrigerate. You can sprinkle loose graham cracker crumbs or nuts on top, if desired.
Preheat oven to 450°. Spray large nonstick baking sheet with cooking spray. Place 2 tortillas on prepared baking sheet. Sprinkle each with half the cheese.
Mix chicken, cream of chicken soup, milk, tomatoes and chilies and onion together. Next, use a little chicken broth in the bottom of the casserole dish. Place a layer of tortillas, sauce mixture and cheese; repeat. Bake at 350°.
Wash cucumbers and cut into 1/4-inch slices. Combine other ingredients in pot over medium heat. Bring to a boil. Add cucumber slices. Simmer 20 minutes. Pack slices in hot jars, cover with syrup and seal at once. Note: Less salt can be used and vinegar can be cut with water if too strong. Makes about 4 pints.
Cook apricots, dates, brown sugar and apricot juice until thick. Cool slightly. Mix into crumbs: shortening, brown sugar, flour, oatmeal, salt, vanilla and baking soda. Place 1/2 the crumbs in greased pan. Spread fruit filling over crumbs. Put balance of crumbs over top of filling and pat down with hand or spoon. Bake at 350° for 30 minutes.
Put cream cheese in bottom of casserole dish. Layer other ingredients on top in order. Microwave on High until bubbly. Serve with Doritos.
Mix first 5 ingredients until crumbly. Combine rhubarb, sugar, cornstarch, water and vanilla. Put this mixture in a square pan or 9 x 13-inch dish. Spread crumb mixture on top. Bake at 350° for 40 minutes.
Combine flour, sugar, baking powder, salt, margarine and egg in bowl. Work until crumbly. Spread half the mixture into greased 9-inch pan. Top with applesauce. To remaining crumbs add cinnamon, raisins and nuts. Spread over applesauce. Cover completely. Bake at 350° for 35 minutes. Cut into wedges.
Mix all ingredients in large bowl. Pour in greased baking dish and bake at 375° for 40 minutes.
Defrost chopped broccoli. Saute onion and celery in melted margarine for a few minutes. Add broccoli, soup, rice and cheese. Place all of this into a casserole dish and bake for 30 minutes in 350° oven.
Cook sausage and drain fat. Separate crescent dough into 8 triangles. Place in ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides. Seal well. Spoon sausage onto crust. Sprinkle with potatoes. Top with Cheddar cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Heat oven to 350°. Place apple slices in ungreased 1 3/4-cup casserole. Sprinkle water, lemon juice and cinnamon on apples. Mix remaining ingredients until crumbly; sprinkle on apples. Bake, uncovered, until apples are tender and topping is golden brown, about 30 minutes. Serve warm. Top with light cream or ice cream, if you like. Makes 4 servings.
Place the pieces of chicken into pan or dish. Place vegetable pieces around chicken. Mix the soup and water together and pour over the chicken. Tightly seal with foil and bake at 350° for 1 hour, until tender.
Lightly beat meat slices and sprinkle with salt and pepper. Spread with mustard. Prepare Stove Top according to package and put 1 tablespoon on each rouladen slice. Add 1 bacon slice and roll up meat, beginning with the most narrow part. Secure with wooden picks or SS roasting spears. Dust or roll in flour and brown in hot oil, turning often. Remove from pan and prepare gravy (homemade or canned mix). Return Rouladen into gravy and simmer 1 hour, turning once.
Combine butter, sugar and flour. Add remaining ingredients. Pour into greased and floured 9 inch pie pan. Bake at 375° for 30 to 35 minutes. Test for doneness.
Cut bread with empty baby bottle. Brown in oven. Mix mayo and Bac*Os together just to mix and hold together. Slice tommie toe tomatoes and top. Refrigerate. Great party snack and pretty too.
Mix cream cheese, sour cream, sugar, vanilla and egg in bowl. Microwave 5 minutes on 50% power. Stir. Add chocolate chips and stir. Microwave 5 minutes more on 50% power. Pour into pie shell. Chill (in freezer). (Can use this without chocolate chips, also.)
Combine all ingredients. Sprinkle with toasted almonds. Serve on Bibb lettuce.
Cook sliced carrots in salted water until they are just tender, not soft. Drain. Pour tomato soup into pan; add sugar, vinegar and oil. Simmer until hot and sugar is dissolved. Add sliced onions and green pepper. Let stand a few minutes. Add the carrots and refrigerate.
Peel, devein and wash shrimp. Cook onion, pepper and garlic in margarine until tender. Blend in flour and seasonings. Add tomatoes, sauce and water. Cook until thick, stirring constantly. May add more water, if needed. Add shrimp and cook until shrimp changes color. Serve over rice.
Blend cheese and butter until smooth. Cover and chill. Bring to room temperature several hours before served. Use raw vegetables or chips.
Sift dry ingredients together. Mix thoroughly with other ingredients. Put through cookie press using star plate. Bake at 400° for 10 to 12 minutes or until lightly brown. Don't overcook or they will have an unpleasant taste.
Cook all day. Put through a strainer. Serve over chicken that has been boned, breaded and baked.
In large baking pan, cut sausage links (keep them whole, do not slice, just separate from the ring). Peel, wash and slice potatoes into quarters. Place potatoes around sausage. Peel and slice onions into eighths. Place around sausage. If you are using the Italian tomatoes, break up tomatoes by squeezing and spread over sausage, potatoes and onions. Add enough water to cover the bottom of the pan and sprinkle the spices over all. Cover pan with foil and bake at 325° for 3/4 of an hour. Remove the foil and bake for 1/2 hour, making sure there is water or sauce at bottom of pan so potatoes won't stick. Serves 4 to 6. Accompany with a tossed green salad and French or Italian bread.
Line 9 x 13-inch pan with foil and place in chicken. Mix together dressing, soup and preserves and pour over chicken. Bake at 350° for 1 hour and 15 minutes.
Cook spaghetti. Drain and rinse in cold water. Mix in melted margarine. Cook ground beef and onion. Drain off fat. Stir sauce into ground beef and simmer for 10 minutes. Pour into the pot of spaghetti and mix. Hand chop spaghetti and sauce mixture. Pour into greased 9 x 13-inch baking dish. Mix cheeses together and sprinkle on top. Cook at 350° for 30 minutes.
In a large sauce pan over medium heat add oil, garlic, red pepper. When the garlic starts to sizzle add in the tomatoes and herbs. Bring to a bubble and reduce the heat and let simmer 30-40 minutes.
Sift flour, baking soda and salt onto wax paper. Preheat oven to 350°. Beat butter, margarine, brown and regular sugars, egg, milk and vanilla in bowl until well blended. Stir in flour mixture alternately with oil until mixture is thoroughly mixed. Stir in corn flakes, oats and chocolate chips. Drop by heaping teaspoons onto ungreased cookie sheets, 2 inches apart. Bake in a preheated moderate oven (350°) for 12 minutes or until golden brown. Cool on racks.
Combine sugars, syrup and cream. Cook to a soft ball. Add margarine and vanilla. Beat until creamy. Add walnuts. Stir until they are well coated. Turn out onto a well-greased pan. Separate.
Mix in a 1 gallon Ziploc bag until dough-like consistency. Roll out on waxed paper or plastic wrap. Cut with cookie cutter and place on a cookie sheet. Let dry, turning every few hours until dry (may take a few days). Poke holes when wet for ribbon to hang with. Do not bake.
In a saucepan, combine the beans, cheese, butter (if desired), onion, garlic, chili powder and hot pepper sauce. Cook over low heat until cheese is melted and dip is heated through. Serve with corn chips.
Preheat oven to 350°. In medium skillet melt margarine. Add chopped onion and celery, saute until tender and transparent. Remove from heat and set aside.
Pound breasts until flat on both sides on a surface floured with all except 2 tablespoons of the flour. Cut chicken into 1 x 1-inch pieces, dipping cut edges in the flour, reserving the leftover flour. Marinate the chicken in the milk 1 1/2 hours in refrigerator. Remove from milk. Drain, reserving milk. Dip in flour again. Heat oil and brown chicken over medium heat about 1 1/2 minutes. Remove chicken and drain. Remove all but 2 tablespoons of the oil. Add the reserved flour, salt and pepper, stirring until smooth. Add reserved milk. Cook until thickened. Add mushrooms, pimento, bell pepper and stuffing mix. Add chicken, mixing well. Stuff mixture into squash. Bake in 375° oven, covered, about 50 minutes or until squash and chicken are tender. Warm the Cran-Orange sauce. Serve over the squash. Serves 4.
Slice cucumbers thin. Slice onion in rings; slice bell pepper. Put in large bowl. Add sugar, vinegar, salt and celery seed to cucumber mixture. Stir with a wooden spoon. Stir several times before refrigerating. Keep refrigerated.
Soak beans overnight; discard soaking liquid. Add remaining ingredients except tomato and cilantro. Slow cook until beans are tender (slow cooker = 8 to 10 hours; simmer on stove for 3 hours). Garnish with tomato and cilantro.
Cook soup bones, onion, celery, salt and pepper in a pressure cooker on 10 pounds for 50 minutes (these bones are usually frozen). After cooking bones, cut meat from bones and put back into pot, along with the remaining ingredients and sufficient water for juice. Cook for another 10 minutes on 10 pounds pressure or until vegetables are tender.