HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut cheese to 1/4. Place cheese on the wonton skin, then fold it. Heat oil. Deep fry the wonton.
Put the coconut in a small bowl with a lid. Add a few drops of the food coloring. Put on the lid and shake until the coconut turns green. Put 12 wafers flat side up on a baking sheet. Place a mint on top of each wafer. Bake the wafers at 350° for 1 minute. Immediately sprinkle each wafer with coconut (lettuce). Top with remaining wafers flat side down and you will have hamburger cookies.
Place in the order listed in a glass dish (9 or 10-inch). Cook in microwave for 2 1/2 minutes on High or bake in oven at 350° for 20 minutes. Serve with chips.
Place all ingredients except pork chops in frying pan. Mix well and add pork chops. Cover and simmer 1 hour.
Mix all ingredients together. Bake at 350° for 45 minutes. Stir, and put under the broiler to brown.
Mix all ingredients except nuts (add last). Pour into lined muffin pans and bake at 425° for 15 to 17 minutes.
Brown meat with chopped onions. Add beans, tomatoes and corn. Add dry taco seasoning and Ranch dressing.
Mix all ingredients together to make a stiff dough. Knead on floured board. Let rise until doubled. Put into 3 greased loaf pans. Let rise until about doubled. Bake at 350° for 40 to 45 minutes.
Cream margarine; add sugar and well beaten egg. Add salt and vanilla. Sift flour and add to mixture, a little at a time alternating with milk until all are in. Roll 1/8-inch thick. Cut into cakes and bake in moderate oven at 350° until light brown.
Put gelatine in cold water for 10 minutes. Heat over boiling water until melted. Add to tomato mixture. Turn into a greased mold. Add olives.
Place layer of onions and half of the garlic in a shallow roasting pan. Add brisket. Top with remaining onions and garlic. Pour beer over all and seal pan. Place in preheated oven at 350° and roast for 3 to 4 hours. Remove meat from pan; keep warm. If desired, thicken drippings or serve as is. Serves 8 to 12.
Mix egg yolk, sugar, lemon rind and 2 tablespoons lemon juice. In electric mixer, beat remaining lemon juice, water, egg white and milk at high speed until stiff. Gradually beat egg yolk mixture into egg white mixture. Spoon into refrigerator tray and freeze without stirring. Approximately 508 calories in entire recipe.
Preheat oven to 350°. Mix all ingredients for 2 to 3 minutes and pour into pan. Grease and flour a Bundt or tube pan. Line bottom with pecan bits. Bake 40 to 50 minutes. Remove from oven and immediately pour on hot rum glaze. This will settle the cake.
Combine sugar and corn syrup in pan. Cook over medium heat, stirring frequently until mixture begins to bubble. Remove from heat. Stir in peanut butter. Pour mixture over cereal and stir until blended. Press into 9x13 in. pan. Melt chocolate chips and butterscotch chips and spread over cereal mixture.
Mix the pudding and whipped topping until the pudding is totally dissolved; adding as much of the pineapple juice as needed to make it smooth and creamy. Add pineapple and walnuts and mix. Cover and refrigerate. This can be made a day ahead of time and it keeps well.
Saute onion in oleo. Add vinegar, Worcestershire sauce, mustard, water and brown sugar. Simmer mixture over low heat until thickened.
Butter a shallow baking dish (9 x 12 inch). Spread apple slices and raisins evenly in pan. Combine sugar and flour, cinnamon and nutmeg in a bowl. Blend in remaining butter until crumbly. Sprinkle evenly over fruit. Press lightly. Bake at 350° about 45 minutes or until crisp. Serve warm.
Combine in large saucepan the sugar and condensed milk. Boil 6 minutes. Place in large bowl all other ingredients. Pour boiled mixture over top and stir until all ingredients are melted. Pour into buttered pan. Makes 5 pounds.
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 to 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning liquid smoke mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Dehydrate meat as directed by your dehydrator.
Sift together sugar, flour and cocoa. Bring water, salad oil and margarine to a boil. Pour this mixture over the dry ingredients. Beat well until creamy. Add buttermilk, baking soda, eggs and salt and beat well. Bake on a cookie sheet at 400° for 18 minutes.
Boil first 6 ingredients in top of double boiler until thickened. Put in refrigerator to cool. Whip up whipping cream and put in refrigerator to cool. Mix cooled sauce, 1 cup whipped cream and remaining ingredients. Serve cold.
Pour the juice from the can of fruit cocktail and mix with the other ingredients, then add the fruit from the can of cocktail. Put into pan and sprinkle on top 1/2 cup brown sugar and 1/2 cup pecans. Bake at 300° for 1 hour.
Mix thoroughly. Divide in two. Place on waxed paper in shape of candy bar. Wrap and freeze.
Chop and cube peppers, onions and apples. Combine all ingredients in saucepan. Cook until it starts to boil, not until it is mushy. Pour into pint jars and seal. Great with everything, but best with beans.
Beat eggs and add 1/2 cup milk. Sift dry ingredients and add to batter. Stir in oil and corn. If too thick, add a little more milk. Drop from teaspoon into deep grease and fry at 350°. The fritters will turn themselves and are done when golden brown. Drain on paper towels.
In slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper and Canadian bacon.
Pour rice evenly over bottom of well-greased 9 x 13-inch baking dish. Mix soups, water and salt; pour over rice. Coat chicken pieces with melted margarine; arrange in dish. Bake covered at 250° for 2 1/2 hours. Makes 6 to 8 servings.
Mix first 5 ingredients; beat 2 to 3 minutes at medium speed. Pour into 3 round, greased and floured cake pans. Bake at 350° approximately 25 minutes.
Brown ground beef with onions and	peppers; drain. Layer sliced potatoes in ungreased casserole dish. Top with ground beef mixture. Mash Ro-Tel tomatoes with juice and pour over casserole.	Bake at 350° for 45 minutes or until potatoes are tender. Top with	cheese; place	in oven until cheese melts.
Salt, pepper and flour chicken. Fry until golden brown in oil. Lift out and put in casserole. Melt butter in pan, add soup, mushrooms, sour cream and wine. Cook slowly until smooth, stir constantly. Pour over chicken, cover and cook 1 1/2 hours at 325°.
Mix equal parts of each. Place meat in marinade; refrigerate at least one hour, turning meat occasionally.
Sprinkle biscuits and rolling pin with flour. Roll out flat and place on cookie sheet. Top with pizza sauce, parsley flakes and cheese. Bake 5 minutes at 425° or until biscuits are brown and cheese is melted. Makes 8.
Heat oven to 350°. Mix crushed bran flakes, lemon peel and salt. Dip chicken in egg white. Coat with bran flake mixture. Arrange in 13 x 9-inch pan which has been sprayed with a nonstick cooking spray. Bake 20 minutes or until cooked through.
Chop cabbage. Boil until wilted. Saute onion in butter. Add cheese and stir until melted. Blend soup into mixture well. Add cabbage and mix in bread crumbs until proper consistency. Bake at 350° for 20 minutes or until brown on top.
In large mixing bowl, combine all cake ingredients. Beat at low speed until all ingredients are moistened. Beat at high speed until smooth (2 minutes). Pour into greased and floured 12-cup Bundt pan. Bake at 325° for 55 to 65 minutes or until wooden pick comes out clean. Cool 10 minutes; remove from pan. Cool completely. Drizzle glaze over cake.
Pour margarine over chicken and broil until brown. Combine other ingredients; pour over chicken and bake, covered with foil, at 350° for 1 hour.
Brown ground meat; add salt, pour off fat. Add celery and onions; let simmer 1/2 hour. Add soup, then simmer 1/2 hour. Serve on toasted buns.
Blend all ingredients, except anise and food coloring. Bring to 238°, stirring constantly. Remove from heat. Stir in anise and food coloring. Pour into plastic wrap lined 8-inch square pan. Let cool overnight at room temperature.
Cream eggs, oil, Jell-O and strawberries. Mix in cake mix. Add all other ingredients. A small amount of sweet milk may be needed for cake batter consistency. Makes 3 large layers. Bake at 375°. (Can be made in sheet form.)
Layer ingredients in a casserole dish. Spread about 1 1/2 cups of Miracle Whip/mayonnaise over green peas. Sprinkle sugar over mayonnaise. Let set overnight in refrigerator. Top with shredded cheese before serving.
Brush meat with salad dressing. Coat with crumbs, salt and pepper to taste. Bake chops for 60 minutes and the chicken 35 to 45 minutes at 350°.
In greased 15 x 10 x 1-inch baking sheet, arrange potato slices in thin layer. Melt butter. Drizzle over potatoes. Evenly arrange onions over top. Combine garlic, Parmesan and pepper. Sprinkle over potatoes. Bake at 450° about 25 minutes or until browned.
Peel and core apples; cut each into 12 wedges. In 10-inch skillet over medium-high heat, heat butter or margarine; add apples. Sprinkle with sugar and cinnamon; cook about 6 minutes, stirring occasionally until apples are lightly browned and just tender.
Brown ground beef in skillet. Add sliced onion. Cook until meat is done. Add corn and picante sauce. Simmer for 10 to 15 minutes. Serve with corn chips.
In 1 1/2-quart casserole, place cauliflower in water and salt. Microwave at High 8 to 9 minutes, stirring after 4 minutes. Drain off liquid from dishes. Sprinkle stuffing mix, then cheese over cauliflower. Microwave at High 1 to 2 minutes, uncovered until cheese melts. Makes 2 to 3 servings.
Mix milk and chicken broth. Blend in eggs and bread crumbs. Allow to cool. Add remaining ingredients. Mix and spread in a greased pan and allow to stand overnight. Bake 1 hour at 350°. Top with Mushroom Sauce.
Boil chicken breasts in 2 cups water until tender; remove from bone. Retain broth. Add the chicken meat, vegetables and pineapple. Simmer on reduced heat for about 30 minutes. Serve over rice.
Mix first 5 ingredients together. Pat down in cookie sheet. Bake at 325° for 20 minutes. Take out of oven and put chocolate chips on top. When melted, spread and cover with chopped nuts. Cut while warm.
In large mixing bowl, dissolve yeast in warm water. When dissolved, add sugar, salt, oil and 2 cups of flour. Beat until smooth. Stir in about 1 1/2 cups flour. Knead until smooth and elastic. Place in greased bowl. Let rise in warm place until double in bulk (about 45 minutes).
Place beef pieces and cooking liquid, salsa and chili powder in saucepan; bring to a boil. Reduce heat to low; cover tightly and simmer for 10 minutes. Add beans; heat through. Serve with cheese and onion. Makes 4 servings.
Sift together flour and salt. Beat eggs slightly and add the milk and melted butter. Pour liquid into dry ingredients, beating until batter is smooth. Fill greased, large custard cups 1/2 full. Place on baking sheet. Bake at 450° for 20 minutes, then decrease oven to 350° and bake 20 minutes more. Fill hollow center with jam or scrambled eggs.
Cook to firm	stage.	Remove and add 2/3 stick margarine; let cool. Add 1 1/2 cups chopped pecans and 1 teaspoon vanilla. Beat until it can be put	out on waxed	paper by teaspoons. I beat a while before adding nuts.
In medium bowl, mix all ingredients together except the Cool Whip. Put in loaf dish, cover and refrigerate. Top with Cool Whip when serving, if desired.
Drain pineapple; reserve juice. Combine pineapple juice and enough orange juice to make 1 1/3 cups. Combine juice mixture, pudding mix and sour cream. Beat with rotary beater or mixer for 2 minutes or until mixture is smooth. Chill 5 minutes. Stir whipped cream, pineapple and 3/4 cup coconut into pudding. Spoon 1/3 of mixture into a 1 1/2 or 2-quart dish. Top with 1/2 of wafers. Repeat, ending with pudding. Garnish with remaining whipping cream and coconut. Chill for 1 to 2 hours. Serves 10 to 12.
Allow cream cheese to soften; mix ingredients together. Smooth mixture over flour tortillas and roll. Place in refrigerator to chill, then slice. Serve with picante sauce. Great for parties!
Preheat oven to 375°. Combine flours and spices in small mixing bowl; set aside. Cream together the margarine and sugar. Blend in egg and molasses. Add to dry ingredients, stirring well to blend. Stir in grated apple and nuts. Drop by teaspoon onto lightly oiled cookie sheet. Bake for 10 to 12 minutes, or until light golden brown. Makes 3 to 4 dozen.
Melt oleo in frying pan. Add onion and celery and brown lightly. Add remaining ingredients; mix well. Pour into buttered casserole dish and bake, covered, at 350° for 1 hour.
Preheat oven to 375°. Sift flour, baking soda and salt together and set aside. In a large bowl, mix butter, sugars and vanilla. Stir until creamy. Add eggs and gradually add flour mixture. Stir in chocolate chips and raisins. Drop about a tablespoonful of cookie batter on an ungreased cookie sheet. Bake 8 to 10 minutes.
Mix first 6 ingredients. Add oregano to taste. Use on tacos or as a dip for tortilla chips.
Wash and dry fish. Cut fillets into thirds or quarters. Scrub clam shells thoroughly. In a 6 quart pot over medium heat, warm oil until hot. Add garlic, onion, oregano, parsley, salt and pepper. Cook onions until brown and add wine and tomatoes. Cook for 45 minutes, stirring frequently. Add clams and fish and simmer for about 45 minutes. Serve in large bowls. Serves 4 to 6.
Prepare lime jello and let jell in a 9 x 13-inch pan. In a double boiler, combine the lemon jello, boiling water, cream cheese and marshmallows. Cook until all is melted. Add the pineapple, nuts and mayonnaise. After this cools, spread on lime jello that has set. Pour cherry jello on top. You may want to pour this on while it is in the refrigerator.
Melt butter in pan. Add pecans and salt. Set aside for topping. Mix all other ingredients and top with pecans. Bake at 325° for 20 minutes. Serve warm with crackers.
Prepare Stove Top according to box directions. Mix all together plus eggs. Bake at 350° for 15 to 20 minutes. Top with cheese.
Lay in lettuce in rectangular dish or pan. One at a time, sprinkle on carrots, onion, pepper and peas. Cover, as if spreading butter, the whole top of lettuce mixture with mayonnaise. Should cover completely. Sprinkle sugar and then bacon. Finish with a covering of cheese. Cover with wrap and refrigerate all day or overnight.
Sprinkle nuts over greased 10 or 12-cup Bundt pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour at 325°. Cool and put cake on a serving dish. Prick top and spoon glaze over top and sides evenly. Repeat until all the glaze has been absorbed.
Saute ground beef and drain off excess fat. Saute onion, celery and pepper in olive oil until pastel colored. Add to meat. Add oregano, marjoram, garlic and water. Simmer one hour. Add a little more water if needed. Add mushrooms, tomato paste and sauce. Bring to a boil. Reduce heat to simmer for 4 hours. Stir often. Cook spaghetti according to directions. Add to sauce or serve separately.
Remove casings from sausages and crumble or chop meat. Finely chop Prosciutto. In a frying pan over medium heat, melt 2 tablespoons of the butter. Add sausages and half the Prosciutto to the pan and cook, stirring, for about 10 minutes. Sausages will be browned and Prosciutto will be curled. Stir in the rest of the Prosciutto. Cook spaghetti according to directions and drain. Add spaghetti to the hot meat mixture; add butter and parsley. Mix quickly to blend. At once, pour in eggs and quickly lift and mix the spaghetti to coat well with egg. Sprinkle with Parmesan cheese and pepper. Mix again and serve immediately with extra Parmesan cheese on the side. Serves 3 to 4.
While rice is hot, add mayonnaise and onion. Mix well and chill, then you can add any of the following (whatever you like!): ham, peas, lima beans, carrots, pickle relish, pimentos, mustard and curry powder. The amount of vegetables you add can be adjusted to your taste. I also seasoned with black pepper. Celery can also be added.
Mix and bake in a lightly buttered 9-inch pie pan at 350° for 30 minutes.
In bowl, sift salt, baking soda and flour. Into this, cream the shortening, sugar, eggs and vanilla. Stir into mixture 1/2 package of chocolate chips. Pour mixture into a greased and floured 9 x 12-inch pan. Sprinkle remaining chocolate chips on top. Bake at 300° for 20 minutes.
Blend the cottage cheese and cream cheese. Add the sugar to cheese mixture. Blend the eggs, lemon juice, vanilla, cornstarch, flour and butter to the cheese mixture. Blend in sour cream. Pour into greased spring-form pan. Place in a cold oven. Set at 325° for 1 1/2 hours. Turn off heat. Let stay for 2 hours. Refrigerate for 6 hours. Serve with fruit or plain.
Bake bread shell as package directs. Spread with cream cheese. Top with onions, cucumbers, smoked salmon, dill and capers. Slice or cut into small squares and serve.
In punch bowl, dump semi soft sherbet and pour in 1/2 juice and 1/2 7-Up. Refill as needed. Great for kids' parties!
Put drained mandarins in blender, chop coarsely. Add the remaining ingredients, process for 20 seconds. Pour into a saucepan, heat, stirring occasionally, simmer about 1 minute. Serve hot or cold. This is a great sauce for canned or fresh peaches, apricots or pears, or as a sauce for chicken, turkey, ham or pork.
Mix berries, water, sugar and lemon juice in a saucepan. Dissolve cornstarch in the 1/4 cup water, then stir into berries. Cook until clear, then cool. Dissolve marshmallows in the milk and cool.	Then fold in	the Cool Whip. Mix crumbs, butter and nuts and pat into bottom of a 9 x 13-inch pan. Pour marshmallow mixture over crust. Top with cooled raspberry mixture and refrigerate.	Make sure marshmallow mixture is in refrigerator 1 hour before adding raspberry topping.
Cream the butter and sugar thoroughly with an electric mixer until fluffy. Add the eggs and beat again. Sift the flour with the dry ingredients and add it to the creamed mixture. Stir in vanilla. Form the dough into a ball, wrap in foil and refrigerate 1 hour. Preheat the oven to 350°. When the dough is firm, pinch off a small piece at a time, leaving the rest in the refrigerator. Roll each batch out quite thin on a floured pastry cloth and cut into desired shapes. Sprinkle the cookies with sugar and bake on a lightly greased or nonstick baking sheet until pale gold, 8 to 10 minutes. Cool them on a rack.
Partially drain peas. Add salt, pimentos and Cheez Whiz. Heat and serve. You can use amounts of pimentos and cheese to taste. Also, Ro-Tel cheese dip works good with green peas.
Mix oil, dressing, dill and garlic. Pour over crackers. Stir several times. Make one day before serving. Store in airtight container.
Preheat oven to 375°. Cut biscuits into halves; makes 20 (1/2-inch circles). Brown meat; drain. Stir in everything but biscuits and cheese. Heat in pan until bubbly. Pour into 2-quart casserole. Place biscuits, cut side down, around edge. Sprinkle with cheese. Bake for 25 to 30 minutes, or until biscuits are golden brown.
Combine flour and herbs. Dip fish in egg white, then in flour mixture. Place fish in single layer in baking pan. Spoon yogurt over fish. Bake in preheated 400° oven about 15 minutes.
Bring squash and water to a boil; add sugar. Cook 6 minutes. Remove from heat. Add jello and flavoring. Put in jars. Keep in refrigerator.
Boil potatoes in skins. Peel and cool while hot. Cover with mixture of first four ingredients. (Make additional mixture to cover potatoes, if necessary.) Let stand several hours or overnight. Drain thoroughly. Add mayo or sour cream. Onions may be added.
Brown beef and onion; drain fat. Mix hamburger with soup and milk. Stir in chow mein noodles. Bake in greased pan for 1 to 1 1/2 hours at 350° covered. Makes 48 servings per 12 x 20 x 4-inch pan.
Blend in blender the cream cheese, vanilla, sweetened condensed milk and lemon juice. Pour into prepared crust. Refrigerate overnight. Spoon your favorite pie filling over individual servings, or entire pie.
Combine all ingredients; chill 2 to 3 hours. Serve with taco chips. Yield: 3 cups.
Brown meat in shortening. Put into baking dish or oven pan. Pour sauce over meat and bake about 1 hour at 375°.
Crust: Melt chocolate and butter over low heat. Remove from heat and stir in 2 cups coconut; mix well. Press on bottom and sides of 9-inch pie pan. Freeze.
Cook sausage and ground meat in skillet and drain. Put bell pepper and onion with meat mixture; cook a few seconds and drain. Add tomatoes; cook with water and cabbage. Add salt and pepper to taste. Cook 15 minutes; lid on. Cook rice in separate pot, then add to mixture. Cook 5 more minutes. Slice in 1-inch slices. Wedge a slice of cheese in each slice and pour cream of mushroom soup in and bake until hot and melted.
Brown pork. Add onion, garlic, salt and pepper. Pour in Ortega chili and 1/2 can tomato sauce and 1/2 cup water. Simmer for ?? hours.
Boil chicken breasts	until done. Cool; remove bones and skin. Chop or shred meat. Fry corn tortillas in hot oil just until soft. Dilute chicken soup with milk or water to a pouring consistency. Grate cheese; chop onion and green chili; add garlic powder and salt to chili. In casserole dish, start 1st layer with tortillas, chicken, onion, chili, soup and end with cheese. Make as many layers as tortillas and ingredients permit. Bake at 350° for about 30 minutes.
Melt together chocolate bits, peanut butter and margarine. Add M&M's and cereal (stir in a large paper bag). Add confectioners sugar and shake well. Serve.
Drain oranges and put in pudding until smooth. Add sour cream to Cool Whip. Add fruit. Mix all fruit with pudding mixture.
Cook onion in butter until transparent. Add frozen broccoli. Cook over low heat covered until broccoli thaws. Add soup, Cheez Whiz and cooked rice. Pour into 2-quart casserole. Garnish with toasted bread crumbs and cook in a preheated 350° oven for about 20 minutes or until bubbly.
Put all except nuts in a 1-quart microwave dish; cook 1 to 2 minutes on High until sugar is dissolved. Stir in nuts until well coated. Microwave 4 to 5 minutes on High. Spread on greased cookie sheet. Cool. Break apart.
Combine all ingredients. Mix well and bake 35 to 40 minutes at 350°.
Slice onion and saute until tender. Cook and drain ground beef. Mix with onion. Drain can of corn and mix with meat and onion. Add tomato sauce. Add water, salt and pepper to taste. Serve over rice.
Place pieces of bread in a greased 13 x 9-inch pan. Cook and drain sausage and spoon over bread. Sprinkle 1 cup of Cheddar cheese over all. Beat eggs; add milk, mustard, salt and pepper and pour over ingredients in baking dish. Bake at 350° for 35 to 40 minutes. Can be prepared night before and refrigerated.
Sift flour, baking powder and salt together, adding brown sugar. Add butter, Wesson oil and eggs. Add vanilla and nuts last. Bake for about 30 or 40 minutes in 350° oven. Falls when done. Cut into squares before serving.
To Microwave: Place butter in 2-cup glass container. Cover with waxed paper; microwave on High 45 seconds or until melted. Stir in soup mix. In a 4-quart microwave-safe bowl, combine remaining ingredients. Pour butter mixture over cracker mixture; toss to coat well. Microwave, uncovered, on High 5 minutes or until hot, stirring twice during heating.
Combine sausage, biscuit mix and cheese. Shape into bite size balls. Bake at 300° for 20 to 25 minutes. Makes 3 dozen.
Arrange frozen chicken pieces in a single layer in shallow baking pan. Bake at 375° for 20 minutes. In small bowl, combine the remaining ingredients. Spoon over chicken. Continue baking 20 minutes or more until chicken is heated through.
In a bowl, combine the first six ingredients. Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat. Cover and refrigerate until ready to serve. Cut each slice of bread with 3 inch cookie cutter, whatever shape you desire. Top each slice of bread with lettuce and chicken salad.
Mix all ingredients together for 4 minutes. Pour into 3 greased and floured cake pans. Bake at 350° for 30 to 35 minutes.