HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald wings in boiling water. Pat dry. Brown in 1/2 c. cooking oil using large skillet. Drain oil. Add 1 c. water & all spices. Simmer with lid on until done (about 10 minutes).
Combine cucumbers, onions, salt and celery seed in a large bowl. Combine sugar and vinegar in saucepan; cook mixture over medium heat, stirring until sugar dissolves. Pour over cucumbers. Cover and refrigerate 48 hours. Spoon cucumber mixture into 1/2 pint jars or freezer containers; seal, label and freeze for up to 6 months. Thaw before serving. Yields 8 half pints or 4 pints.
Use an angel cake pan. Cream the shortening and sugar, then add one egg at a time. Blend after each. Sift dry ingredients together and add alternately with milk and vanilla. Pour into a well-greased and floured pan. Bake 1 1/2 hours at 325°.
Brown ground beef, onion and garlic in skillet until meat is done and onion is tender. Spoon off excess fat. Stir in next four ingredients. Cover and simmer gently for 10 minutes. Remove from heat. Add cream cheese and Parmesan. Return to heat. Stir until cream cheese is melted and well combined. Serve warm with crackers, chips, etc.
Blend all ingredients.	Serve cold or at room temperature with bread. Makes 1 1/3 cups.
Make cake mix as directed on box. Set aside. Layer coconut on bottom of greased pan. Cover coconut with pecans and pour cake mixture over this. In large bowl, mix powdered sugar, cream cheese and margarine until smooth. Drop by spoonfuls onto cake batter. Bake at 300° for 1 hour or until cake springs back or until done.
Bring water to boil in medium saucepan. Add the rice and boil until level of water just covers the rice. Stir often. Cover. Reduce heat to low and cook 20 minutes. Drain black beans; rinse and drain again. Break up the tomatoes with a fork, if too large.
Mix ingredients in order given. Pour into an 8 x 8-inch pan. Bake at 325° for 20 to 25 minutes. (Don't overbake.)
Preheat oven to 450°. In a 2-quart saucepan, bring the water to a boil. Add the Bisquick and stir vigorously over medium heat until the mixture leaves the side of the pan, forming a ball. Cool 5 minutes. Beat one egg at a time into the mixture, beating thoroughly. Add garlic salt and cheese. Drop by a spoon onto a greased cookie sheet. Bake at 450° for 15 minutes, then 350° for 15 minutes. (Should be golden brown.) Serve hot. Makes four servings.
In large bowl, combine first 4 ingredients. Mix well. Fold in Cool Whip. Pour into 9 x 13-inch dish. Cover and freeze for 8 hours or overnight. May be frozen for up to 1 month. Yields 12 to 16 servings.
Put salt in egg whites along with 2 or 3 drops of cold water. Beat until peaks form. Add sugar and beat well. Add syrup and vanilla and beat until thick and smooth.
Place caramels in top of double boiler until just melted. Add milk and nuts. Mix and spoon onto greased wax paper-lined cookie sheet. Freeze about 30 minutes.
Mix all ingredients together. Bake at 300° for 15 minutes. Drop cookies 1 teaspoon apart.
Melt chips, peanut butter and margarine together in microwave until syrupy. Pour over Chex and stir until well coated. Add sugar and stir until well coated.
Dissolve the yeast in water in a large bowl. Add the oils, cornmeal and 3 cups of the flour. Beat for 10 minutes with a mixer. Put the dough hook on the mixer and mix in the additional 2 1/2 cups flour. Knead for several minutes with the mixer. Pour dough out and cover with a very large metal bowl. Allow to rise until doubled. Punch down and allow to rise again. Punch down. Oil two 9 or 10-inch round cake pans. Put half of the dough in each and push out to edges using your fingers. Crust should run up the side of pan and be about 1/8-inch thick. Preheat oven to 475°.
Add all ingredients. Boil until hard ball. Then add peanut butter. Then let harden.
Put the first 5 ingredients in a bag and shake well. In another dish, beat the eggs, Worcestershire sauce and milk. Set aside. Crush the crackers. Shake fillets in seasoned flour to coat, then dip in egg mixture. Roll in cracker crumbs and fry in vegetable oil for 3 to 5 minutes or lightly brown. Enjoy.
Sift dry ingredients together. Cut in shortening. Add buttermilk and yeast (dissolved in warm water). Work dough. Refrigerate until ready to use. Remove amount needed. Roll out and cut. Bake at 450° for 10 to 15 minutes.
Make a sauce of the Mazola, cornstarch, seasonings and milk. When boiling, add the cheese and stir until dissolved. Oil a baking dish with Mazola; put in the potatoes and cheese sauce, mixed. Cover with bread crumbs, moistened with Mazola. Bake from 35 to 40 minutes in oven at 350°.
Saute livers and sausage until browned. Remove from skillet; drain and set aside. Saute onions, celery, parsley and garlic in butter until tender. Add livers, sausage and remaining ingredients; mix well. Cook over medium heat until heated throughout, stirring constantly. Serves 8.
Mix ingredients together; put in pie shell. Bake at 350° for 45 minutes to 1 hour. If apples are juicy, may bake longer.
Mix peanut butter and cream cheese until smooth. Add 10x sugar and milk; mix well. Fold Cool Whip in mixture. Pour into baked pie crusts. Chill until firm. Add crushed peanuts on top of pies, if desired. Makes 2 pies.
Mix pork, onion and seasonings, then add bay leaf and water. Simmer uncovered 20 minutes, stirring occasionally. Remove bay leaf. Cool meat and skim off fat. Line 9-inch pie pan with uncooked pie crust and fill with meat mixture. Cover with pastry, seal edges and cut small vents in top crust. Bake at 425° (218°C) until lightly browned, about 1/2 hour.
Mix soup, cheese, milk and butter. Pour over layered vegetables, eggs and crackers. Bake approximately 30 to 40 minutes at 325°.
In a large bowl, combine sour cream, milk, chives, salt and pepper. Slice potatoes 1/4-inch thick. Add to mixture and mix well. Spread in 13 x 10-inch pan. Combine cheese and cornflakes, sprinkle over potatoes. Bake at 375° until tender. Allow 1 to 1 1/2 hours.
Mix all ingredients and beat for 4 minutes. Pour into well-greased and lightly floured Bundt pan. Bake at 350° for 45 to 50 minutes or until done. Dust with confectioners sugar or frost with glaze.
In a large bowl combine 1 1/2 cups of flour and yeast. Heat milk, sugar, butter and salt until butter is almost melted, stirring constantly. Add milk mixture	to flour mixture; add eggs. Beat with electric mixer on low for 30 seconds. Beat on high for 3 minutes (dough will be soft). Turn dough out onto lightly floured surface. Knead in remaining flour. Shape dough into a ball.	Place dough in lightly greased bowl; turn once.	Cover with warm, damp towel; let rise in a warm place until double (about 1 1/2 hours).
Mash bananas with a fork; blend in sugar, salt, beaten egg and butter. Add water and flour. Blend. Bake in greased loaf pan for 45 minutes at 350°.
Add remaining ingredients. Mix well. Pour over pie. Bake at 425° for 35 minutes.
Dissolve cornstarch in 3/4 cup cold water. Soak gelatin in remaining cold water (1/4 cup). Add hot water to starch mixture and cook over medium heat until it comes to a boil and is clear, stirring constantly. Remove from heat. Blend in softened gelatin. Add soap or detergent. Stir until dissolved. Cool and divide into five portions. Put into jars and mix in food coloring to desired intensity.
Grind cranberries and apple. Add sugar and marshmallows. Add nuts (optional). Mix and let set overnight.
Melt margarine in large baking dish. Mix sugar and flour and gradually add milk. Pour peaches into melted margarine and then pour flour mixture over peaches. Don't stir. Bake at 350° until brown. You can substitute any kind canned fruit.
Heat oven to 375°. Place paper baking cups in each of 12 regular-size muffin cups or grease and flour muffin cups. Beat all ingredients in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about 1/2 full. Bake 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool. Frost, if desired.
Cook chicken and chop. Using a large casserole dish, place all ingredients together and mix well. Bake at 350° for 1 hour.
Mix the cake mix, eggs, cherry jello, water, Wesson oil and crushed pineapple. Mix well and bake for 40 to 50 minutes in a 350° oven. When done, remove from oven; pour juice from the pineapple over the cake while hot. Remove cake from pan before pouring on the juice. Refrigerate overnight, then before serving, spread the Cool Whip over the cake; cover this with cherry pie filling. Use a 9 x 13-inch pan.
Crush cookies fine. Spread half of cookies in bottom of dish. Cream butter. sugar, and egg yolks; beat well. Fold in stiffly beaten egg whites. Spread this mixture over cookie crumbs; spread blueberries over this and sprinkle nuts over blueberries. Spread whipped cream over nuts. Sprinkle rest of cookie crumbs over top.
Cook in double boiler or in a heavy saucepan, stirring until thick. Flavor with salt, pepper and butter. I always mix it with sour cream when I make cabbage.
Beat eggs and sugar until fluffy. Add remaining ingredients and beat well. Pour into 9-inch unbaked pie shell and bake for 35 minutes at 350°.
Heat oil and cook bell pepper and onions until tender. Add flour and seasoning, mix well. Add tomatoes, stirring constantly until thickened. Cover and cook over low heat for 10 minutes. Add raw shrimp and cook 5-10 minutes more. Serve over cooked rice. 8-10 servings.
Put vegetables in colander. Break up the lettuce on bottom of salad bowl. Layer remaining vegetables in bowl. Spread mayo or salad dressing to cover. Sprinkle sugar and Parmesan cheese. Top with slices of crumbled bacon and hard-boiled eggs. Cover and refrigerate overnight. Toss before serving and add diced tomatoes.
Mix all ingredients, except Coca-Cola. After mixing for 2 minutes, add Coca-Cola. Mix well. Pour into 9 x 13-inch buttered cake pan. Bake for 40 to 45 minutes at 350°.
In large bowl, mix cottage cheese and pineapple; stir in the jello and vanilla. Add the Cool Whip last. Mix well and refrigerate. It can be served right away.
In a large saucepan or skillet, melt butter. Add apples, stirring constantly until apples are tender, about 6 to 7 minutes.
Mix all ingredients. Shape into cakes and roll in the bread crumbs. Place in refrigerator for about 1/2 hour. Fry in deep fat or sauce in light oil, covered.
Boil and debone chicken. Mix broth with dressing. Mix together remaining ingredients, except cheese. Layer in oblong 9 x 12-inch pan in this order: dressing, chicken and mixed ingredients. Top with grated cheese. Bake at 350° for 30 to 35 minutes. Can be made ahead and frozen. Thaw before baking.
Place beef roast in crockpot. Add gravy mix, water and peppers - juice and all.
Line 9-inch spring-form pan with ladyfingers (bottom and sides). Soften cream cheese and cream it with sugar. Whip cream and vanilla. Fold with cream cheese. Alternate layers of cream mix and ladyfingers. Chill at least 2 hours, overnight is better. Top with cherry pie filling.
Preheat oven to 350°. Line 18 muffin pan cups. Combine flour, sugar, spices, soda, baking powder and salt. Mix pumpkin, eggs and margarine until blended. Stir in chips. Pour over flour mixture and stir just until dry ingredients are moistened. Spoon into pan until 3/4 full. Bake 20 to 25 minutes or until puffed and springy to the touch. Remove and serve warm.
Cream butter, sugar and egg. Add other ingredients. Bake in 12 x 13-inch pizza pan at 350° for 10 to 12 minutes.
Dip chicken breast pieces into eggs, then bread crumbs. Brown in frypan, put aside. Then stir-fry vegetables in oil. Place chicken in baking pan. Put stir-fry vegetables on top of the chicken, then put Cheddar cheese on top, then add chopped tomatoes to top. Put in oven at 350° for 1/2 hour. Serve with white rice.
Grind raisins and citron together. Pour boiling coffee over ground salt pork; add raisins and citron and stir well. Add brown sugar and beaten eggs. Stir baking soda into molasses and add to batter. Sift flour with remaining dry ingredients and stir into batter (add more flour if needed). Bake in two greased loaf pans at 325° or until done.
Mix honey and peanut butter in bowl. Gradually add dry milk, mixing well. Mix in raisins and nuts. Shape into log; wrap. Chill until firm.
Fry bacon until crisp; drain on paper towel. Remove fat from pan and fry hamburger and onion until lightly browned. Mix beans, spices and meats together in a large bowl, then pour in a casserole and bake at 350° for 1 hour or 325° for a little longer. This can be made the day before, refrigerated and baked the next day. Takes a little longer to bake when cold.
Prepare ribs. Place ribs, salt, pepper, vinegar and onion (sliced) in a large pot. Bring to a boil and cook for 45 minutes. Remove ribs from water and place them in a baking pan and bake until desired tenderness (barbecue sauce is optional). Take liquid from ribs and add the 2 cups rice. Cook on low heat until rice is cooked. Serve with vegetables and rolls for a complete and delicious meal.
Combine apples, sugar, 1/2 cup brown sugar, flour, salt and cinnamon. Place into a 9-inch square pan. Mix the next 6 ingredients and sprinkle over apple filling. Bake at 350° for 35 to 40 minutes.
Mix all ingredients. Bake at 350° for 45 minutes. Top with marshmallows; brown.
Preheat oven to 350°. Mix beans, ketchup, brown sugar, syrup, onion, salt and pepper together. Put in pan. Place bacon slices on top. Bake at 350° for 45 minutes to an hour.
Brown ground beef; drain. Stir in ketchup, mustard and soup, heating until boiling; simmer 5 minutes. Preheat oven to 375°. Grease a Bundt pan. Mix Bisquick, milk, margarine and eggs, beating for 30 seconds. Spread 2 cups of batter on bottom and up sides of pan 2-inches, also up the center of pan. Put beef mixture on top of this and spread remaining batter, by teaspoon, on top of beef. Bake 25 minutes or until lightly browned.
Mix sugar and cornstarch together. Add egg and beat. Now, add lemon juice, blending well, then add water and cook until thick. Remove from heat and add butter. Beat egg whites until creamy and gradually add 3 tablespoons sugar and a pinch of cream of tartar. Beat until it forms soft peaks.
In a large skillet over medium heat; saute onion and garlic in Butter Buds. Cook 5 minutes. Add broth and tomatoes (with tomato juice). Add spaghetti pieces to tomato mixture. Add picante sauce and cumin; simmer while covered until spaghetti is cooked. Add chicken and spoon into casserole dish, sprayed with non-fat cooking spray. Sprinkle cheese on top. Bake at 350° for 15 to 20 minutes until cheese melts. Yields 6 servings.
Boil chicken breasts until very tender. Cut into bite-size pieces and place in bottom of long baking dish.
Cook lasagna noodles by package directions. Lightly brown ground beef. Drain off fat.
Preheat oven to 350°. Brown beef and onion and drain. Blend in sauce, salt and oregano. Place in greased 9 x 13-inch pan and sprinkle with Mozzarella cheese.
In a skillet, brown onion in margarine. Grease a 11x13 pan and spread potatoes in bottom, cover with cooked onion. In a bowl mix together soups, sour cream and cheese. Spread over onions and potatoes. Mix cornflakes with softened butter and sprinkle over top. Cover with foil and bake at 350 for an hour.
Grease baking dish. Put cut bread on bottom of pan. Add sausage, then cheese. Beat eggs; add milk and soup. Pour on top. Cover casserole and let stand overnight in refrigerator. Bake at 325° for 1 1/2 hours covered.
Mix and put bacon on top in baking dish. Cook for 1 hour at 350°.
Mix together and press in bottom of 9 x 12 pan. Bake crust at 325° to 350° for 20 minutes. Cool.
Make a sauce by cooking together for 5 minutes. Pour over canned beets and let stand for a few minutes. Add some butter.
Thaw fish; skin fish and cut into 1-inch square pieces. In saucepan, fry onion in butter until cooked. Add potatoes, water, salt, pepper and fish. Cover and cook slowly for 15 minutes or until potatoes are cooked. Add milk and corn. Heat again. Serve with cornbread. Enjoy!
In large skillet, cook onion and potato in water, covered, 7 minutes or until tender. Drain off liquid. Stir in soup, milk, Parmesan cheese, lemon juice, dill weed and pepper. Cook and stir until bubbly. Stir in vegetables and tuna. Spoon into an ungreased 2-quart casserole; roll out pastry and put over top of casserole. Brush crust with beaten egg. Bake 40 to 45 minutes.
Mash strawberries and mix with sugar. Refrigerate overnight. Mix pudding and milk according to directions. Layer in a large bowl the wafers, bananas, strawberries and pudding until you reach top of bowl. Refrigerate 1 hour. Serves 4 to 5 persons.
Mix vinegar, oil, salt, pepper and garlic powder. Add beans and onion. Toss well. Cover and refrigerate.
Dissolve Jell-O and salt in boiling water. Add cold water and frozen strawberries. Stir gently until fruit thaws. Chill until slightly thickened. Add whipped topping and blend until smooth. Mixture may appear slightly curdled, but will smooth out on blending. Pour into pie shell. Chill until firm. Garnish with additional whipped topping.
Mix strawberries and sugar thoroughly. Set aside. Stir Sure-Jell with water in saucepan. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat. Stir mixture together until sugar is completely dissolved. Pour into plastic containers; cover. Let stand at room temperature for 24 hours. Jelly is not ready to use. Store in refrigerator or freezer. Makes 4 (1 cup) containers.
Beat eggs with sugar and salt well. Add cream cheese a little at a time. Mix until extremely smooth. Beat in sour cream and vanilla quickly to keep light and creamy. (Add raisins to personal taste.) Pour into pie pans. Bake at 375° for 15 to 20 minutes until set.
Melt butter. Mix all ingredients together. Refrigerate. Delicious with all kinds of fresh fruit!
Crust: Mix flour, 1 cup brown sugar, margarine and salt together. Pat into a 9 x 13-inch pan.
Cook raisins in 1 cup water; cool. Also cook prunes in 1 cup water and cool. Dredge walnuts and raisins in flour. Beat eggs and applesauce. Combine all ingredients. Bake at 350° for 35 to 40 minutes.
Mix ingredients well. Roll into small balls. Bake for 12 to 15 minutes a 350° until lightly browned. Roll in powdered sugar while still hot. Cool on wire racks.
Add flour to other ingredients and mix well. Roll cookies into balls and crisscross with a fork. Bake at 350° for 10 minutes.
Mix ingredients together. Roll in 1/2-inch balls, then roll each ball in 1/2 cup powdered sugar. Store in airtight container in refrigerator until ready to serve.
Measure oatmeal. Put small amounts into blender and blend until it turns to powder. Cream together butter and sugars. Add eggs and vanilla. Mix together flour, blended oatmeal, salt, baking powder and baking soda. Mix all together and add a 24 ounce bag chocolate chips, 1 (8 ounce) bag (Hershey) grated and/or 3 cups chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball size cookies. Place 2 inches apart and bake at 375° for 15 minutes.
Allowing 1/2 onion per serving, cut large Bermuda or Spanish onions in 1/3 to 1/4-inch thick slices. Separate into rings. Dry thoroughly; coat generously with flour. Using tongs, dip rings into thin fritter batter (follows), letting excess drip off. Fry a few at a time in 1/2 to 1-inch deep hot fat or oil for about 2 minutes or until golden. Drain.
Preheat oven to 350°. Sift first 4 ingredients together. Add margarine to sifted ingredients until mixture looks coarse. Stir in currants and caraway seed. Add buttermilk gradually; mix well. Knead dough until not sticky. Cut dough in half; shape into ball. Place on cookie sheet. Cut a cross on top. Bake until golden.
Mix first 5 ingredients. Sift flour, baking powder, soda, cinnamon, cloves, nutmeg and salt into first mixture. Mix well. Add nuts. Crushed pineapple may also be added. Bake in oven at 350° for 1 hour. Makes 2 loaves.
Spread cream cheese on ham. Roll ham with asparagus and stick with toothpick.
Cover beans in pot with water. Bring to a boil; cook for 3 minutes. Remove from heat; cover and let stand 1 hour. Return pot to low heat. Add chicken, onion and celery. Add water to cover; cook 1 hour. Remove chicken. Add barley, salt, pepper, mustard and cayenne. Cook 30 minutes, until beans and barley are tender. Remove chicken from bones and shred. Return meat to the soup. Serve with warm, buttered cornbread squares. Serves 4.
Combine in an ovenproof casserole dish. Cook for 45 minutes in 350° oven. Cover for 30 minutes of cooking. Take cover off for the last 15 minutes.
Simmer all ingredients (except crab meat) tender. Then add crab meat close to serving time. Add cayenne pepper if you want it spicier. Close copy to soup served at Wharf at Annapolis.
Crumble and brown hamburger and sausage. Drain fat. Add cheese, oregano, garlic and Worcestershire sauce. Mix well. Let cool. Spread on party rye bread. Place on cookie sheet and put in freezer. Once frozen, place in freezer bags. Broil 3 to 4 minutes to serve.
Preheat oven to 350°. In medium bowl, combine first 5 ingredients. Mix until smooth. Pour batter into 9-inch square baking pan coated with vegetable cooking spray. Place peaches over batter. In separate bowl, cream together cheese, peach juice and sugar. Spoon mixture over peaches. Spread to cover peaches completely. Bake for 35 minutes. Cool at least 45 minutes before serving. Yields 12 servings; each serving contains 304 calories (41% from fat).
Combine sugar, syrup and water in a 3-quart heavy saucepan. Cook over medium heat, stirring constantly until sugar dissolves. If sugar crystals form on sides of pot, wipe off with damp cloth. Continue cooking to the hard ball stage (252°).
Dissolve sugar in water and bring to a boil; add peanuts. Cook until all water is gone, stirring from time to time, about 15 minutes. Pour onto greased cookie sheet. Bake in 300° oven for about 30 minutes, stirring every 10 minutes.
Combine ingredients and place in buttered casserole dish. Bake at 350° for 1 hour or until set and lightly browned on top. Do not overcook or it will separate.
Heat cooking oil in Dutch oven or heavy kettle with a cover. Add meat and brown well on all sides. Sprinkle with salt and pepper. Add water. Cover and simmer gently for 2 hours, turning roast several times for even cooking.
Saute onions in margarine until onions are glossy. Add water, wine and bouillon. Simmer until cooked down. Place in soup crocks. Top with thick slice of French bread. Top with Mozzarella cheese and Swiss cheese. Place under broiler until cheese is melted and browned.
Mix all ingredients in a bowl. Heat oil to 350°. Drop from spoon into hot fat. Fry until golden.
Beat cream cheese, milk and sugar in bowl with wire until smooth. Stir in lemon juice and lemon peel. Stir in Cool Whip. Spread evenly in crust. Press strawberries in covering the mixture. Reserve some for garnish. Pour milk in bowl; add pudding and beat with whisk 1 minute. Let stand 1 minute. Gently stir in Cool Whip. Spoon over strawberries in crust. Refrigerate 4 hours before serving. Garnish with strawberries and Cool Whip.
Mix half of whipped cream with mayonnaise. Cut pineapple and peach halves into	pieces	(bite size). Drain fruit well. In large serving bowl layer fruit and mayonnaise-cream mixture. First pineapple, then bananas, then peaches, then grapes and then cream	mixture. Repeat until all fruit and cream mix is used. Sprinkle each layer with a little sugar. Spread remaining whipped cream on top and sprinkle with nuts and cherries.
Heat oven to 375°. Grease cookie sheet. In a large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well.
Cook beans in one gallon of water until tender. Salt to taste. Brown onion, garlic, and sliced sausage in skillet until lightly browned; add to beans. Add tomatoes, chili powder, and hot sauce. Cook for 30 minutes.
Mix together. Press on bottom of 9 x 13-inch pan. Bake for 15 minutes at 350°.
Separate egg yolks. Beat in top of double boiler. Add sugar, cocoa, flour and a little milk to mix well, then add remaining milk. Cook until thick in a double boiler. Add vanilla. Place vanilla wafers in bottom of dish. Add pudding and wafers alternately. Top with meringue.