HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixing bowl, combine first 6 ingredients. Combine remaining ingredients; add to dry ingredients and stir only until moistened. Pour into a greased 9-inch square baking pan or a 10-inch heavy skillet. Bake at 350° for 30 to 35 minutes. Makes 8 to 10 servings.
Cut lettuce, onion and cauliflower into a large bowl. Add crumbled bacon. Mix sugar and Miracle Whip together; pour over all ingredients. Add cheese, salt and pepper. Let stand overnight. Mix before serving. It can be served immediately or let stand overnight.
Layer pork chops (uncooked) and stuffing, 2 layers of each. Pour boiling potatoes with about 2 cups of the potato water over mixture and cook on high for 4 hours or low all day.
Brown onions in butter. Add rest of ingredients and simmer for 30 minutes. Add meat.
Drain liquid from all vegetables except zucchini and tomatoes. Combine all ingredients in 5-quart soup pot and bring to a boil. Reduce heat and simmer. This makes a very thick soup. Add more broth or tomatoes if you like more broth.
Saute bacon in large skillet until partially cooked, then saute onion in same skillet until onion is tender. Remove bacon and onion. Set aside.
Into mixing bowl, put pineapple juice, Tang and dry instant pudding. Mix well, then add fruit. Chill and serve.
Cook frozen peas and carrots according to directions. Dice potatoes, cucumbers, apples and chop up the hard-boiled eggs. Sprinkle with at least one tablespoon of salt and a pinch of pepper. Blend sour cream and mayonnaise and add to mixture. Serve chilled, sprinkled with dill. Leftover chicken or ham can be added for a well-balanced one-dish meal.
Mix first four ingredients together and form into a crust in a buttered pie pan. Spoon cottage cheese over top of the spaghetti crust.
Sprinkle gelatin over 1/2 cup orange juice in container of electric blender. Heat remaining 1 cup orange juice to boiling and add to blender. Cover and process at high speed until gelatin dissolves. Stop blender, add orange rind, 1/2 cup sugar, salt, egg yolks, cottage cheese and vanilla. Cover and process until smooth. Pour into a large bowl; chill until mixture mounds slightly when dropped from a spoon. Beat egg whites until soft peaks form, gradually beat in remaining 1/4 cup sugar and beat until stiff. Fold into orange mixture. Sprinkle graham cracker crumbs over bottom of 8-inch spring-form pan; carefully spoon cheesecake filling over crumbs. Chill until firm. Yields 16 servings, 100 calories per serving.
Cook chicken until done (boil), debone chicken and save broth. Melt margarine and mix margarine with stuffing mix. In casserole dish, put a layer of stuffing crumbs on bottom of dish; then a layer of chicken. Mix cream of mushroom soup with 1 can of broth (saved from chicken) and pour over chicken. Spread another layer of crumbs; and a layer of chicken; mix cream of chicken soup and 1 can chicken broth. Pour over chicken. Sprinkle stuffing crumbs on top. Bake at 350° for 45 minutes.
Mix all together and pour over chicken. Lay pineapple and green pepper on top. Cover with foil and bake at 350° for 45 minutes to 1 hour.
In a 2 quart clear glass container place tea bags. Add 1 1/2 quarts cold water; cover and let stand in full sun 2 to 3 hours or until of desired strength. Remove tea bags. Serve over ice. Store in refrigerator. Makes 1 1/2 quarts.
Mix all ingredients in the pan. Bake at 350° for 35 to 40 minutes. When cool, sprinkle with powdered sugar.
Mix jello dry with cottage cheese. Drain juice of pineapple and oranges. Mix all ingredients together. Refrigerate for 1 hour.
Combine sugar with water and lemon juice; bring to boil for 1 minute. Cool, add carbonated water and stir in lime, orange and grapefruit juice. Pour into punch bowl over ice. Add wine. Garnish with lemon slices and mint leaves, if desired. Makes about 1 gallon.
Dissolve lemon Jell-O in heated pineapple juice. Blend cream cheese and coffee cream. Add cream cheese mixture to Jell-O, then add remaining ingredients. Chill until firm.
Mix oil, sugar and egg. Stir in molasses. Sift dry ingredients and add to the creamed mixture. Chill dough. Make small balls, dip in sugar and bake on ungreased cookie sheet. Bake at 350° for 10 minutes.
In a bowl, combine first 4 ingredients. Blend well; set aside. In another bowl, lightly beat egg; add crumbs, onion, salt, pepper and 1/4 cup cream of mushroom soup and mix. Add beef and mix well; shape into 6 patties. In large skillet, brown patties in oil and drain. Combine remaining soup with water; pour over patties. Cover and cook on low 10 to 15 minutes or until meat is done. Remove to dishes and pour sauce over; garnish with parsley.
Combine all ingredients in a blender container and blend until smooth. Pour mixture into a heavy saucepan and bring to a boil. Reduce heat to low and simmer, covered, with the lid ajar to allow steam to escape, for 20 minutes. Allow to cool to room temperature and store covered in the refrigerator. Makes 2 1/2 cups.
Beat the first 4 ingredients until well blended. Melt butter in casserole dish. Add corn to first mixture, then pour into dish. Bake at 350° for 1 hour.
Combine cream cheese, Good Seasons mix and mayo. Spread on top of party rye bread. Top with a thin slice of cucumber and sprinkle with fresh dill weed.
Heat oven to 350°. Mix chicken, chili powder, sour cream and chicken soup. Cook and stir potatoes in butter until golden.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Combine all ingredients. Pour into pan and bake until toothpick comes out clean, about 1 hour.
Rinse and drain kraut well. Combine with other ingredients. Cover and chill until ready to serve. Keeps well for 10 days or more.
Combine sugar, water and syrup and cook over medium heat until it forms a hard ball when dropped in cold water or spins a thread. Pour syrup slowly into egg whites, beating constantly. Continue to beat until hardening begins. Add vanilla and nuts. Pour into buttered pan and set until cold.
In Dutch oven, brown roast, then add the next 4 ingredients. Cook 1 1/2 hours, then add remaining ingredients. Cook 1 1/2 hours more. Serve with noodles or mashed potatoes.
Blend 1/2 cup butter and 1 cup sugar. Stir in salt and vanilla, then eggs, flour and Hershey's syrup last. Pour into greased 9 x 13-inch pan. Bake at 350° for 25 to 35 minutes. Cool completely.
Clean chicken and put it in a deep pot. Mix soy sauce, vinegar and sugar. Pour over chicken and cook at a slow simmer for 1/2 hour or until tender.
Cream shortening and sugar; add molasses and blend. Add eggs, one at a time, beating well after each addition. Add the dry ingredients alternately with the milk. Bake in a 375° oven for 40 minutes.
Dissolve jello in 1 cup boiling water and add strawberries, pineapple, nuts and bananas. Pour half of mixture into dish and congeal. Spread sour cream on this layer. Spread the remaining mixture on top of sour cream and place in refrigerator.
Separate dough into 8 triangles and flatten each slightly. Place about 2 teaspoons cheese, 1 teaspoon barbecue sauce and 1 chicken chunk on shortest side of each triangle. Fold 2 corners over chicken chunk; roll to opposite point. Pinch edges to seal. Place point side down on greased cookie sheet. Brush with egg; sprinkle with sesame seed. Bake in preheated 375° oven for 12 to 18 minutes or until golden brown.
Mix together oats, 1 1/2 cups flour, brown sugar, soda and salt. Stir in margarine; reserve 1 cup. Press remaining into 13 x 9-inch pan. Bake at 350° for 10 to 12 minutes. Cool for 10 minutes; top with chopped nuts and chocolate bits. Mix caramel topping with 1 1/4 cups flour until smooth. Drizzle over chocolate pieces to within 1/4-inch (important) of pan edge. Sprinkle with reserved oat mixture. Bake an additional 18 to 22 minutes; cool. Chill until set.
Clean and remove stems from mushrooms. Mix thoroughly the bread crumbs, cheese, parsley, butter, garlic, onion, salt and pepper. Fill mushroom caps.
In a large bowl, combine flour and sugar. Add potatoes, eggs, corn syrup, cinnamon, salt, oleo and milk. Beat well and pour into pie shell. Bake at 350° for 55 to 60 minutes. Serves 8.
Butter an 8-inch baking pan. In a small saucepan over medium heat, heat sugar, undiluted milk, butter or margarine and salt to boiling. Boil 5 minutes, stirring constantly. Remove from heat and add remaining ingredients. Beat vigorously until marshmallows melt. Pour into pan; sprinkle with more chopped nuts, if desired. Cool in pan on a wire rack; cut into small squares. Makes about 2 pounds.
Place ground beef, onion and garlic in a 2-quart casserole. Cover with waxed paper; microwave on High (100%) for 6 to 8 minutes or until meat is pink in center. Stir halfway through cooking. Drain off excess grease. Stir in tomato sauce, tomato paste and seasonings. Microwave on High for 10 to 12 minutes or until hot and bubbly. Stir halfway through cooking. Microwave on Low (30%) for 10 minutes to blend flavors. Stir in spaghetti. Sprinkle with Parmesan cheese. Yield: 4 to 6 servings.
Put chicken in large bowl. Combine soy sauce, onion and ginger. Pour over chicken. Let marinate 2 hours, turning to coat all sides. Drain; reserve the marinade. Coat each piece with cornstarch. In a shallow baking pan, heat butter; add chicken (skin side down). Bake in a 425° oven for 30 minutes. Turn chicken; pour the combined pineapple with syrup, lemon juice and reserved marinade over chicken. Bake 20 to 30 minutes more, basting.
Mix cream cheese, powdered sugar and Cool Whip (1 cup) together; mix well, spread on top of 1st layer.
Mix all ingredients together. Shape into balls and bake on am ungreased baking sheet at 400 degrees for 10-12 minutes.
Combine first 5 ingredients. Heat liquids to 120°. Add to dry ingredients. Spoon into 2 (8 1/2 x 4 1/2) pans, greased and sprinkled with cornmeal. Cover. Let rise in warm place for 45 minutes. Microwave on High 6 1/2 minutes.	Let rest 5 minutes. Turn out to cool. When cool, I slice and store in freezer bag in freezer. Take out slices as you want. Makes great toast.
Combine all dry ingredients. Cut in butter until coarse. Add egg and milk; stir briefly. Knead on floured surface. Roll or pat to 1 inch thick. Cut into biscuits. Place in greased pan. Bake at 450° for 12 to 15 minutes.
Cream cheese and butter; add egg and other ingredients. Add cake mix in 3 equal parts. Drop by spoonful on cookie sheet. Bake in moderate oven until golden brown, about 350° for 10 to 15 minutes. Eat and enjoy.
Combine cream cheese and sugar, beat until smooth. Blend in sweet potatoes and spices. Add egg, beat well. Pour into pie shell, bake at 350 degrees for one hour.
Combine the first 4 ingredients. Bake at 300° for 15 to 20 minutes in an 8 x 12-inch ungreased pan. Combine cream cheese and Cool Whip; spread over cooled crust. Combine the last 2 ingredients; spread over cream cheese mixture. Top with a layer of Cool Whip; sprinkle with nuts. Refrigerate 4 hours.
Mix together first 5 ingredients. Top with Cheddar cheese and bake in a 350° oven for 1 hour. Ready to serve.
Mix flour, baking powder, salt and nutmeg together. Cut in Crisco until mixture looks like coarse meal. Combine egg, water and lemon juice. Add to flour mixture, mixing lightly with a fork until soft dough is formed. Knead lightly on floured board about 20 seconds. Roll out to 1/2-inch thick and cut into desired shape. Place on top of pot pie filling. Bake in hot oven at 450° for 30 minutes or until browned and done.
Butter pan. Layer whole graham crackers in pan. Mix pudding and milk together. Fold in vanilla and Cool Whip. Pour 1/2 of mixture over graham crackers. Put another layer of graham crackers, then the remaining pudding, Cool Whip mixture, then another layer of graham crackers. Refrigerate 2 hours, then ice.
Combine soy sauce and 1 teaspoon cornstarch in medium bowl. Cut boneless, skinless chicken breasts into 1/4 x 1/4 x 2-inch strips and add to sauce. Stir to coat. Refrigerate 30 minutes. Combine water and bouillon granules in small bowl. Stir until dissolved. Add 2 teaspoons cornstarch and ginger. Stir. Heat 2 tablespoons oil to 365° in electric skillet. Add broccoli, onion, garlic and bell pepper. Stir-fry until crisp-tender. Remove from skillet to serving dish with slotted spoon. Heat 2 tablespoons oil in same skillet at 365°. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink. Return vegetables to skillet. Add bouillon mixture. Stir until thickened. Stir in nuts. Serve with rice.
Soak dried beans overnight and cook next morning, not over-soft, about 20 minutes. Salt lightly. Cook each vegetable until soft. Mix together and put into jars. Add syrup, which has been brought to a boil. Cold pack 10 minutes in a cold water bath.
Boil celery and onion until tender. Mix chicken, cream of chicken soup, celery and onion mixture, eggs, mayonnaise and 1 cup potato chips. Put remaining chips on top. Bake at 350° for 45 minutes. Yields 4 servings.
In a spring-form cake pan make crust of graham crackers, walnuts and melted margarine. In a large bowl, mix cream cheese, eggs, sugar, lemon juice and vanilla. Pour into crust and bake 50 to 55 minutes in a 350° oven. Cool 15 minutes.
Roll crackers fine and add 2 tablespoons sugar, cinnamon and butter. Line a 10-inch spring-form or other cake pan with removable bottom.
Dissolve Jell-O in water. Add pineapple and break mincemeat in small pieces. Add nuts. Let set in refrigerator about 2 hours. Great with any kind of meat.
Cook bacon until crisp; remove from skillet, crumble and set aside. Saute onions in bacon drippings until tender; add beans, soup and bacon, mixing well. Spoon into greased 1 1/2-quart casserole dish. Combine butter and bread crumbs; sprinkle over top. Bake at 375° for 30 minutes. Makes 5 to 6 servings.
Grease 13 x 9 x 2-inch pan. Melt butter in large saucepan and add cocoa; remove from heat. Mix in sugar, eggs and vanilla; stir. Stir in remaining ingredients; spread in pan. Bake at 350° for 30 minutes or until brownies pull away from pan. Do not overbake.
Mix milk, sugar, flour, flavoring and eggs well. Pour into an unbaked pie shell. Top with margarine, sliced into pieces. Bake at 250° for 1 hour.
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender container. Cover and blend on low speed for 3 minutes. Sprinkle 1/2 cup coconut over bottom of two 8-inch pie pans that have been greased with margarine. Pour half of mixture into each pan and allow to sit about 5 minutes, then sprinkle 1/2 cup coconut over top of each pie. Bake at 350° for 30 to 40 minutes. Serve warm or cool. Store leftover pie in refrigerator.
Mix together ingredients. Pour into oiled and floured 9 x 13-inch cake pan. Bake at 375° for 20 to 25 minutes.
Cook vegetables until tender, reserving 1/2 cup of liquid. Saute celery, onions and water chestnuts in three tablespoons of butter. Mix vegetables in reserved liquid, onion, celery, water chestnuts, mayonnaise and cheese.
Stir ingredients together in order given. Refrigerate dough at least 12 hours. Form into rolls and let raise 2 hours before baking. Bake at 375° for 10 minutes. Makes 36 rolls.
Soften cream cheese. Gradually add all the other ingredients, but only adding 1/2 of nuts. Mix together and chill well. Form into a ball and roll in the remaining nuts. Chill until served.
Trim all sinue from meat and tenderize with tenderizing hammer. Marinate at least 2 hours, overnight is best. Drain and dust with flour mixed with salt, lemon pepper and cayenne. Deep fry but don't overcook. Serve with cream gravy liberally seasoned with white and black pepper.
First you go and buy the chicken. Then go home and crack the eggs open. You put it in that crumb stuff. Shake it in crumb stuff. Put it on the stove then take it off the stove. You cut it and eat it.
Mix all vegetables and cover with water in large pot. Add onion soup mix, garlic and bouillon (dissolved in hot water). If you don't like chicken or beef bouillon, you don't have to use it. Add fresh or minced garlic and salt and pepper to taste. Cook until vegetables are tender.
Sift dry ingredients in bowl. Add remaining and blend well. Pour into pan. Bake at 350° for 30 to 35 minutes (greased 13 x 9 x 2-inch pan). Frost with chocolate icing.
Peel and slice potatoes. Cook until done. Drain. Put in casserole dish; add cream of celery soup, milk, cheese, sweet pepper and onion. Bake at 350° for 30 minutes.
Mix peanut butter, margarine, powdered sugar and vanilla together. Roll into 1-inch balls. Place on wax paper and refrigerate 50 minutes.
Mix together beef, rice, egg, onion, tomato sauce and salt and pepper to taste. Wash and clean peppers out. Fill peppers with mixture. Place in baking dish. Pour undiluted tomato soup over peppers. Cover with foil and bake 1 1/2 hours at 350°.
Preheat oven to 350°. Place broccoli in bottom of 1 1/2-quart baking dish sprayed with nonstick cooking spray. Evenly place chicken on top. Melt margarine in a saucepan. Stir in flour until mixed. Add skim milk and stir over medium heat until thickened. Add remaining ingredients except bread. Pour over chicken. Break bread into pieces and put on top. Bake for 20 to 25 minutes.
Pour berries into pie shell, mix sugar, sour cream and flour; pour over berries. Mix Ritz cracker crumbs, sugar and butter; crumble over pie. Bake at 300° for 1 hour.
Combine first 4 ingredients. Sift together next 4 ingredients. Mix all these together and add melted shortening. Pour 1/2 to 3/4 full into muffin tins. Bake at 350° for 15 minutes or until done.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with strawberries and desired amount of glaze. Refrigerate leftovers.
Mix sugar, cocoa and milk in pan. Add butter and cook on medium heat until mixture comes to a boil. Remove from heat and cool 1 minute. Add remaining ingredients and mix well. Drop by teaspoon on wax paper and cool.
Combine butter, sugar and corn syrup; cook over low heat, stirring, until sugar is dissolved. Cool. Add eggs, vanilla and salt; blend well. Pour into unbaked pie shell (9-inches, deep) and top with pecans. Bake at 325° for 50 to 55 minutes.
Preheat oven to 350°. Spray 8-inch square baking pan with nonstick cooking spray. In medium-size bowl, stir together sugar, Sweet One, margarine, eggs, Butter Buds Sprinkles and vanilla.
Combine sugar, corn syrup and water; cook over low heat, stirring until sugar dissolves. Cook to soft ball stage or 236° on thermometer, stirring constantly. Add salt and peanuts; cook to hard crack stage or 295°. Remove from heat; add butter and soda. Stir lightly. Pour into greased waxed paper. Cool partially lifting around edges with knife. Cool until firm. Turn. Cool completely. Break into pieces.
Work first 3 ingredients like pastry and press mixture into the bottom of an 8-inch square pan and bake 20 minutes at 350°. While this is baking, combine the next 6 ingredients. Pour lemon mixture on top of baked pastry and return to oven for 20 to 25 minutes. The shorter time will give a soft, moist result, the longer time a drier, crispier square.
Heat oven to 350°. Mix together all ingredients and bake for 45 minutes.
Place in 1 bowl. Mix and drop on ungreased cookie sheet. Bake at 375° until light brown around edges, about 8 minutes. Can decorate with raisins or colored sugar.
Mix flour, cocoa and salt in mixing bowl. Add remaining ingredients. Pour into unbaked pie shell and bake at 350° for 45 minutes.
Pour over cukes and onions. Mix well. Nothing soaked or boiled. Place in jars and put in refrigerator. Keeps about 6 months in sealed jars.
Microwave bacon in microwave-safe pie plate, covered with paper towel, on High 3 to 4 minutes, stirring once or twice until crisp. Remove bacon bits to another paper towel-lined microwave plate or paper plate. Reserve 3 tablespoons drippings.
Chop tomatoes and place in bottom of large bowl. Chop lettuce and put on top of tomatoes. Grate cheese and place on top of lettuce. Don't mix together until end. Refrigerate until ready to serve. Fry hamburger; then add beans and cook until hot clear through. Break up chips in salad; then add beans and hamburger. Toss well and serve immediately. Makes lots!
Sift together flour, baking powder, salt, nutmeg and sugar. Add eggs, butter, sweet milk and mashed potatoes. Fry in hot fat. Makes 36 donuts.
Mix and boil sugar, syrup, hot water and salt. Cook until syrup reaches hard ball stage on candy thermometer. Pour slowly into egg whites while beating. Add pecans. Drop by spoonfuls on wax paper.
Rinse the sauerkraut with cold water. Drain well. In a large stockpot, combine the sauerkraut, ham or pork, bay leaves, mushrooms, peppercorns, allspice and salt. Add 6 c. broth, bouillon or water. Cook uncovered for 15 minutes over medium heat. Cover and simmer over low heat for 45 minutes.
Combine cabbage, carrots, sweet peppers and onions. Sprinkle with sugar. Combine remaining ingredients for dressing. Pour over slaw mixture and toss lightly. Cover and refrigerate 8 to 12 hours, tossing occasionally. Yields 10 (1/2-cup) servings.
Brown turkey, may need to add a little oil. Will not have much grease if any. Slice onions and peppers. Add to meat then add mushrooms and sauce. Cook until vegetables are tender, about 1 hour. Use frying pan or electric frying pan.
Peel eggplant and cut it into 1/4-inch rounds. Thaw and squeeze dry the spinach. Cook, drain and cool the noodles. Have a 13 x 9 x 2-inch baking dish ready to use. Coat a nonstick skillet with cooking spray. Cook eggplant in batches over medium heat 4 minutes per side. Mix spinach, Ricotta and cottage cheese, 1/2 cup of Parmesan cheese and eggs until blended. Heat oven to 350°. Spread 1 cup spaghetti sauce evenly over bottom of baking dish. Place 3 noodles lengthwise on top. Cover with half spinach mixture, half eggplant and 5 slices Mozzarella cheese. Repeat second layer. Top with remaining noodles, overlapping to cover, then remaining sauce and Mozzarella. Sprinkle with remaining 2 tablespoons Parmesan. Bake 1 hour or until bubbling and light brown around edges. Let stand 15 minutes before cutting. Makes 12 pieces.
Cook slowly until thickened. Pour into baked pie shell. Make meringue with 3 egg whites and 6 tablespoons sugar. Bake at 325° for about 10 minutes (until peaks are light brown).
Mix marshmallow cream, confectioners sugar and vanilla together. Roll out long and thin (about as big as your thumb), about 8 to 10-inches. Freeze overnight. Melt the caramel candies, butter and evaporated milk in double boiler. Chop pecans and spread on waxed paper. Take the frozen rolls and dip in caramel, then roll in pecans. Put back in freezer or refrigerator.
Cut shortening into flour and salt until mixture resembles fine crumbs. Combine egg (slightly beaten), vinegar and water. Sprinkle over dry ingredients. Mix with fork. Let stand 10 minutes. Roll out. This recipe makes 2 (9-inch) crust pies and 1 (9-inch) pie shell. Very good for freezing. Bake in 450° oven for 10 minutes.
Lightly grease 10 inch x 15 inch jelly roll pan. Spread out dough and pat down in pan.	Bake 7 to 8 minutes at 350° until brown. Cool. Mix salad dressing, cream cheese and dry ranch dressing. Spread over cooled dough. Sprinkle veggies over and press down into cream cheese. Sprinkle with sharp cheese. Chill 2 hours. Cut into small squares. Serve cold. Very tasty.
Boil chicken breasts (season to taste with salt, pepper, garlic and onion salt). Take chicken breasts and tear into bite sizes; set aside. Take 13 x 9-inch casserole dish and crush 1 bag tortilla chips into bottom of dish. Place chicken pieces on top of chips. Cut onion tails and sprinkle on top. Mix the 2 soups together and pour on top of this. Add cheese slices across top, then pour Ro-Tel tomatoes on top. Cover with foil. Bake at 350° for 20 to 30 minutes. Melt cheese.
Mix flour, sugar, salt and soda together. Add pineapple, eggs and vanilla. Beat well. Pour into a greased sheet cake pan. Add nuts separately on top. Bake 30 to 35 minutes at 350°.