HumbleIntelligence/food-ner-1-Million huggingface dataset:
Reserving half of the nuts, mix ingredients well, but don't overmix. Chill. Form into balls and roll in nuts.
Mix all dry ingredients. Mix in mixing bowl all wet ingredients together. Slowly add dry ingredients; mix until well blended. Grease and flour pans, use 5 x 9-inch of 5 x 7-inch loaf pans. Bake at 350° for 1 1/2 hours or less.
Saute green pepper in butter until just tender. Add corn and remaining ingredients. Cook slowly, covered; stir occasionally to prevent sticking.
Combine beef, onion and green pepper in large skillet; cook until meat is browned and drain off drippings. Add fennel seed, garlic powder, pepper, tomato sauce, Italian dressing and parsley flakes; simmer, uncovered, for 20 minutes. Cook lasagna noodles according to package directions, omitting salt; drain. Combine cottage cheese, sour cream and cream cheese; mix well. Spread about 1/2 cup of meat sauce in a greased 13 x 9 x 2-inch baking dish. Layer half each of the noodles, cottage cheese mixture, meat sauce and Mozzarella cheese. Repeat layers. Bake at 350° for 30 minutes; let stand 10 minutes before serving. Yield: 6 to 8 servings.
Layer half of the tomatoes in greased baking dish. Sprinkle with salt and pepper. Add half the crumbs and half the cheese. Top with half the butter in small bits. Layer the other half of the tomatoes with seasoning and cheese. Add remaining crumbs and butter last. Bake covered at 350° for about 30 minutes; uncover and bake another 10 minutes or until brown.
Mix shallot, celery and water. Blend next four ingredients and stir into vegetables. Cook, stirring frequently. Add next 4 ingredients. Stir until seafood is thawed. Add cream. Serves 6.
In a bowl, combine rice, 1/4 cup egg substitute and half the cheese; mix well. Pat into bottom and sides of a 9-inch greased pie plate.
In a large pan stir corn, broth, soup and onions. Stir in ham and bring to a boil; simmer over medium heat. Stir to prevent scorching. Stir in evaporated milk and heat through.
Preheat oven to 425°. Spread 1/2 cup coconut on cookie sheet. Toast in oven 5 to 8 minutes or until golden; set aside. Bake pie shell 8 minutes; cool slightly. Meanwhile, in medium sized bowl with wire whisk, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg. Mix well. Stir in remaining 1/2 cup untoasted coconut. Pour mixture into pie shell; sprinkle edge with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350°; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Let pie cool thoroughly before refrigerating. Refrigerate several hours or until chilled if desired.
Use large skillet and dump all in together. Cook slowly until thick. Serve over crackers. Keep hot in electric skillet or fondue pot. Serves 12 to 16.
Mix gelatin with boiling water. Stir into gelatin mixture the strawberries, sugar and salt. Cool until it begins to thicken. Fold into mixture the whipping cream. Tear angel food cake into chunks and put in bottom of an 8 x 12-inch glass baking dish. Pour half of strawberry mixture over. Makes second layer of chunks. Top with remaining strawberry mixture. Refrigerate 4 to 5 hours.
In individual dessert dishes, drizzle a bit of chocolate syrup on bottom. Add 1/2 to 1 banana in each one. Add 1 or more scoops ice cream. Add a splash of Kahlua over the ice cream. Drizzle more chocolate syrup. Top with whipped cream. Add cherry for color.
Saute butter and add onion. Stir in flour; gradually stir in chicken broth until slightly thick. Add cooked rice, salt, ham, carrots and slivered almonds. Blend in 1 cup half and half. Heat through.
Place half of watermelon cubes in food processor bowl with metal blade or blender container; process until smooth. Pour into 3-quart, nonmetal container. Repeat with remaining watermelon. Add juice concentrates and water; stir. Cover. Refrigerate until thoroughly chilled. Stir before serving. Serve over ice. Garnish with lemon or orange slices. Makes 9 (1-cup) servings.
Melt caramels with water in a double boiler or in a saucepan over low heat. Stir occasionally until sauce is smooth. Pour over combined cereals, coconut and nuts; toss until well coated. Drop in clusters onto greased baking sheet. Let stand until firm. Makes 3 1/2 dozen clusters.
Spread crescent rolls out on baking sheet. Press sides out to fill baking dish. Bake in 300° oven until golden brown. Let cool; while cooling, mix mayonnaise with the dry Ranch mix. After rolls have cooled, spread this mixture on rolls. Chop all remaining ingredients and sprinkle on top of rolls. Press firmly down with fingers to get vegetables and cheeses down into Ranch mixture. Cover and put into refrigerator overnight. Cut into squares before serving.
In large skillet, lightly brown sausage over medium-high heat for 7 minutes. Add chicken, onion and cayenne; cook until browned. Drain off excess fat. Stir in remaining ingredients. Cook over medium-high heat 5 minutes, stirring occasionally. Serve.
Mix together stuffing mix with 3/4 c. water, mayonnaise, fish and 1/2 c. vegetables. Cover and refrigerate 10 minutes. Heat large nonstick skillet sprayed with cooking spray on medium heat. Shape 1/3 cupfuls of the stuffing mixture into patties; add to skillet in batches. Cook 3 minutes on each side or until golden brown on both sides, turning over carefully. Makes 6 servings, 2 fish cakes each.
Mix melted margarine and graham cracker crumbs together. Mix Dream Whip according to package directions. Add sugar and softened cream cheese (beaten) to Dream Whip. Whip. Place 1/2 cracker mixture in bottom of glass dish. Add layer of Dream Whip mixture. Add pie filling as layer. Continue to layer with crumbs as top layer. Refrigerate.
Clean and fillet fresh mullet. Sprinkle with salt and pepper. Put cornmeal in brown paper sack. Add fresh mullet fillets. Shake vigorously to coat fillets. Put peanut oil in a heavy iron skillet to a depth of approximately 1-inch. (Oil should be heated to 450°.) Fry each fillet until golden brown.
Mix together all ingredients. Add 2 cups more confectioners sugar to firm. Roll in chopped nuts and set in refrigerator.
In a skillet, brown slowly in oil the chicken. Place in 12 x 7 1/2 x 2-inch baking dish. To skillet, add onions and celery; cook until tender. Add catsup, water, lemon juice, brown sugar, Worcestershire sauce, vinegar and mustard. Season. Simmer 15 minutes; skim off excess fat. Pour sauce over chicken. Bake uncovered at 325° for 1 1/4 hours or until done, basting 3 or 4 times.
Preheat oven to 350°. Place chicken breasts in shallow baking dish. Bake for 25 minutes. Combine mushroom soup and water; pour over chicken. Cover dish with aluminum foil and bake until done.
Put zucchini, celery, onions, carrots and peppers in skillet with cooking oil. Cook 5 minutes stirring occasionally. Add remaining ingredients; salt and pepper to taste. Cook 4 or 5 minutes longer.
Cream margarine, shortening and sugars. Add eggs, vanilla and dry ingredients. Add oatmeal and nuts by hand. Drop by spoonfuls on ungreased baking sheet and bake at 350° for about 10 minutes until light brown.
Preheat oven to 350°. Generously grease a glass "9 x 12-inch" baking dish. Line with blintzes.
Combine crushed pretzels, butter and 1/2 cup sugar in bowl. Mix well. Press into 13 x 9-inch baking dish. Bake at 350° for 12 minutes; cool. Combine cream cheese, 1 cup sugar and whipped topping in mixer bowl. Beat well and spread on cooled, baked crust. Chill until firm. Dissolve gelatin in boiling water. Add frozen strawberries and stir until thawed. Spread over cream cheese layer. Chill until firm.
Combine flour, sugar, rind and juice. Add water slowly and stir constantly over moderate heat. Add butter. Season with nutmeg and salt.
Combine the first 3 ingredients; mix with hands. Press into a 9 x 12-inch pan. Bake for 20 minutes at 350°.
Preheat oven to 425°. Melt 3 tablespoons butter or margarine; pour it into a baking pan. Add 1/2 cup brown sugar and 1/4 teaspoon cinnamon to the melted margarine. Stir all ingredients together. Place biscuits in the pan so that the biscuits are touching each other. Let them set for a minute, then flip them over. Bake as directed on biscuit package.
Put soup and water into a pressure cooker and start heating it. Mix hamburger, rice, onion and salt together. Form into balls about the size of large walnuts. Drop into hot soup. Cook at 15 pounds pressure for 10 minutes. Serve.
In large bowl, mix all ingredients thoroughly. Shape into 3 rolls. Place each on a sheet of heavy-duty aluminum foil, shiny side out and refrigerate for 24 hours. Next day, punch holes in bottom of foil with fork (for drainage). Place wrapped rolls in baking pan (with sides) and bake at 325° for 1 hour and 20 minutes. Remove, drain and rewrap to store. Refrigerate or freeze. Slice when ready to serve. Makes 3 rolls.
Mix together sugar, cocoa and cornstarch. Add 1 cup milk and stir until there are no lumps. Add 2 cups of milk and cook over medium heat until full boil. Cook one minute only. Remove from heat and add butter and vanilla. Pour into baked pie shell and cover with wax paper. Refrigerate.
Mix with first mixture and drop by spoonful on wax paper or aluminum foil and let cool.
Mix sugar, mustard, salt, lemon juice and onion in blender or food processor. Slowly add salad oil until mixture is thick. Remove from blender and mix in poppy seed. Serve over a bowl of fresh fruit, sectioned grapefruit and avocados.
Crumble all cookies; set aside 1/2 cup for top. Melt butter and stir into remaining cookies until all are moist. Flatten out into 9 x 13-inch pan. Mix together vanilla pudding, cream cheese, milk and powdered sugar. Spread on top for cookie crust. Put Cool Whip on top. Sprinkle with 1/2 cup cookie crumbs. Chill.
Cream shortening, sugar and egg. Mix in dry ingredients. Simmer raisins in water, about 20 minutes. Use raisins and 1 cup of the water. Add 1 teaspoon of soda to raisin water. Do this over bowl as it will foam. Add to dry ingredients. Add nuts if you desire. This will make 18 cupcakes or one 9 x 13-inch pan, greased. Bake at 350° for 12 to 15 minutes for cupcakes, longer for pan cake.
Cream sugar and shortening together. Add applesauce and blend. Add flour, water, soda and cinnamon and mix well. Add raisins. Pour into greased 13 x 9 x 2-inch oblong pan. Bake at 350° until cake tester comes clean, about 45 minutes. Good with chocolate frosting.
Beat well eggs. Add sugar, butter and juice. Cook in double boiler until thick. Serve on crackers or bread.
Mix all together with spoon or large fork until all dry ingredients are blended. Bake 1 hour at 325°.
Combine meat, crumbs, egg, ketchup, bouillon and pepper. Press into and up the sides of round casserole dish. Combine potatoes, onion, mushrooms, pimento, green pepper and 1/2 cup of cheese. Spoon over the meat mixture. Cover and microwave for 15 to 17 minutes. Top with remaining cheese and cover again until ready to serve.
Cook chicken in water with bay leaf until tender. Remove from broth. Allow broth to cool and harden on top. Take all fat off once it is solid.
Mix all ingredients together; set aside to rise. Before cooking, mix well again. Drop by teaspoon into hot oil and brown.
Alternate layers of sliced potatoes and cracker crumbs in 2-quart baking dish. Add milk and sprinkle on cheese. Arrange Spam on top and add seasonings.	Bake at 350° for 1 1/2 hours or until potatoes and meat are cooked through.
Add all ingredients. Mix well. Pour into a greased loaf pan. Bake for 50 to 60 minutes at 350°. Make foil tent over pan if bread is browning too much.
Soak bread slices in 1 cup water. When soaked, crumble into fine pieces. Combine with chopped onion, chopped parsley, beef, cheese, slightly beaten egg, salt and pepper and mix thoroughly. Shape into loaf pan and dot top with butter. Bake, uncovered, in 350° oven for 30 minutes. Pour tomato sauce over loaf; sprinkle with oregano and bake 20 minutes longer.
Mix sugar and biscuit mix. Stir in eggs, oil and pecans. Spread in buttered 9 x 14-inch pan. Bake for 45 minutes at 350°. Serve with coffee.
Combine and stir well. Serve 2 teaspoons with 1 cup boiling water.
Line bottom of 9 x 13-inch dish with small amount of marinara sauce. Add layer of shrimp, then cheese, seasonings and remainder of marinara sauce.* Bake at 325° for 35 to 45 minutes. Serve over spaghetti.
Put first 4 ingredients in blender. Cover and run on high for 2 minutes or until smooth. Pour into crust and chill 2 to 3 hours. Spread with pie filling.
Heat oil on medium heat in a large skillet or pot, meanwhile beat eggs and milk together in a medium sized bowl and set aside. Pour flour on a dinner plate or in a medium sized bowl, add seasoning salt, and salt & pepper and mix together by lightly shaking bowl or plate. Rinse chicken and roll in egg mixture and then roll in flour mixture, repeat process once to achieve crispy texture. Place in oil and deep fry for about ten minutes, a few more if they are large chicken breasts. You should be able to fry 3 to 4 breasts at a time if your pot is large enough.
Saute cut up chicken until partially done. In separate pan, saute onions, peppers and mushrooms until tender. Remove from heat. Add spinach, soup, sour cream and paprika. Combine in casserole with chicken. Cover with aluminum foil. Bake at 350° until chicken is done. Serve with noodles or rice.
Melt butter in pan. Add marshmallows. Stir until melted. Remove from heat. Add Rice Krispies. Mix well. Put in a greased 9 x 13-inch pan. Cool and cut into squares.
Combine tuna, onion, celery, milk, seasoned salt and pepper in small bowl. Mix well. Cut 5 cheese slices into 1/4-inch cubes. Toss with tuna mixture. Split English muffins in half. Divide filling among 6 muffin halves. Cut each of 3 remaining cheese slices into 4 strips each; crisscross 2 cheese strips on top of each open face sandwich. Place on cookie sheet. Bake in 325° oven for 15 to 20 minutes.
Mix soup and milk. Add celery, onion, nuts and Worcestershire sauce. Spread 1/2 can chow mein noodles on bottom of baking dish. Pour in chicken mixture. Cover with remaining noodles. Bake for 35 minutes at 350°.
Mix first four ingredients and form into a ring mold. Refrigerate overnight. Add preserves in middle of ring before serving. Serve with crackers.
Beat eggs well. Gradually add sugar. Only heat the cup of half and half enough to melt the margarine. Add this to the other ingredients. Place in pie crust which has been cooked for 10 or 15 minutes. Bake at 350° in preheated oven for about 1 hour. Take out when center still shakes a little.
Preheat oven to 350°. In a medium sized bowl, combine chicken, tomatoes, chilies, chili powder, onion and 1/2 cup of cheese. Add about 3/4 cup of salsa; mix well. Pour remaining salsa in a shallow, wide dish. Dip a tortilla in salsa and lay on a plate. Place about 1/3 cup chicken mixture in a strip toward one side of tortilla; roll up and place in a 13 x 9-inch casserole dish. Repeat with remaining tortillas and chicken mixture. Pour remaining salsa over filled enchiladas; sprinkle remaining cheese over all. Bake, covered, 30 minutes. Serve immediately. Makes 10 enchiladas. Two enchiladas constitutes 1 serving. One serving contains 14 grams of fat.
Rinse with cold water and trim excess fat from chicken; pat dry. Coat a large skillet with cooking spray; add oil. Place skillet over medium-high heat. Add chicken to skillet; cook 2 to 3 minutes on each side or until lightly browned. Drain oranges, reserving juice. Set oranges aside. Combine juice and remaining ingredients; stir well and pour over chicken in skillet. Cover and simmer about 25 minutes. Add reserved Mandarin oranges and simmer an additional 5 minutes. Serve with rice and pour some of the sauce over the rice. Makes 4 servings.
Cream margarine and sugar. Add vanilla, flour and nuts. Shape into balls with hands. Put on ungreased pan. Bake at 350° for 20 minutes. Cool and roll in confectioners sugar.
Cream butter and sugar; add eggs and vanilla and cream together. Mix dry ingredients and add to creamed mixture. Roll in 2 long rolls and wrap in plastic wrap. Chill in icebox overnight. Slice and bake at 350° for 10 to 12 minutes on ungreased cookie sheet.
Soften cream cheese; beat in sugar, lemon juice, vanilla and egg yolk. Spread one package of rolls in bottom of 9 x 13 pan. Spread cheese mixture over rolls, then top with second package of rolls. Whip egg white until foamy and brush on top. May sprinkle with nuts. Bake 350 for 25 to 30 minutes until golden brown. May sprinkle powdered sugar on top.
Mix all ingredients and shape into meatballs. Fry meatballs until brown, add water (a little) and cook for 1 hour. May be placed in casserole after browning and put in oven at 325° for 1 hour.
Mix ingredients. Trim with fresh strawberries and grapes. Serve with cinnamon crackers.
Mix wafers and melted butter. Press into bottom of 7 x 11-inch pan. Cream together 1/2 cup butter, sugar, egg yolks, coffee and chocolate. Add vanilla and beaten egg whites. Spread over wafers. Crush Heath bars and sprinkle on top. Freeze. (Double recipe for 9 x 13-inch pan.)
First dissolve gelatin with boiling water in an 8 or 9-inch metal pan (the pan helps gelatin cool faster). Then remove 1/2 cup. Pour into a separate bowl. Add 1/2 cup cold water and thawed strawberries to gelatin in the pan. Place in freezer until it thickens, 10 to 15 minutes.
Mix flour, sugar and salt. Melt margarine, cocoa and water together. Mix with flour mixture. Add remaining ingredients; mix well. Pour into a greased 11 x 14-inch pan. Bake 20 minutes at 400°. Pour icing on when cake is taken from oven.
Dissolve jello. Stir in frozen raspberries, then stir in relish slowly. Stir in Sprite. Pour into a 6 1/2-cup ring mold.
Bake cake according to directions in a 9 x 13-inch pan. Let cool. Mix cream cheese with 2 cups milk in bowl. Add instant pudding. Spread cream cheese-pudding mixture over cooled cake. Top with layer of pineapple. Whip whipping cream until stiff enough to form peaks. Spread over pineapple layer. Sprinkle coconut over top. Refrigerate a few hours or overnight.
Heat oven to 350°. Beat sugars, margarine, peanut butter, vanilla and egg in medium bowl with wooden spoon until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chips. Drop dough about 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes. Cool 1 minute before removing from pan.
Combine instant coffee, boiling water and sugar. Let mixture cool. Add vodka. Pour into 1/2 gallon glass jug with 1 vanilla bean. Close and set aside for 30 days or longer. HAPPY SOMBRERO! Vanilla bean may be split open if desired.
Dissolve yeast in 1/4 cup warm water and set aside. Melt Crisco in 1-3/4 cup hot water. Cool. Stir in eggs and the yeast mixture. Sift flour on top of liquid mixture. Make hole in top and put in 1 Tbsp. salt and 1 cup sugar. Stir and add more flour as necessary. Knead 5 minutes. Let rise in bowl for 2 + hours. Shape into rolls and let rise 2 hours. Bake at 325° for 15 minutes or until brown. May refrigerate up to 3 days after shaping into rolls. Allow 6-8 hours for second rising. Makes excellent cinnamon rolls.
Leave ice cream out about 1 to 1 1/2 hours before serving. Mix all 3 ingredients together. Mmm good!
Bake brisket in heavy roaster with lid at 450° for 30 minutes. Turn oven to 200° and bake for 5 hours. No seasonings or water. Remove from roaster. Let set for 15 minutes and slice diagonally in very thin slices. Place on serving tray and pour hot barbecue sauce over the meat.
Combine all ingredients; mix well. Roll into 1-inch balls. Place on ungreased baking sheet. Bake at 400°F for about 15 to 20 minutes. Drain and serve. Makes about 3 dozen.
Preheat oven to 375° to 400°. Wipe roast with damp towel and place in pan. Lay onion rings on top. Use toothpicks if necessary and roast, uncovered, for 1 hour or until brown. Lower oven heat to 300°. Remove roast from oven and add to pan 1 cup beef broth, 1 cup wine, 1/2 cup water, bay leaf, basil, salt and pepper. Sprinkle herbs over meat; lay onion rings in liquid. Cover the pan with foil. Poke holes in top of foil. Return pan to oven and cook 3 1/2 to 4 hours.
Cream sour cream and shortening. Add sugar gradually (very important). Add eggs alternately with flour and soda which have been sifted together. Add flavorings. Grease and flour 10-inch tube pan. Bake in 325° oven for 1 hour and 30 minutes or until done.
In large bowl, stir together first 2 ingredients until smooth. Add remaining items and toss to coat well. Cover and chill.
Cook and stir vigorously for 3 minutes. Mixture pulls away from side of pan. Drop on counter and knead 5 minutes. Store in airtight container.
Mix soup and sweet milk. Layer cut up chicken in a baking dish. Next, add broccoli. Pour soup mixture over the mixture. Add bread crumbs over the top. Bake about 15 to 20 minutes at 350°. Makes a big dish.
In mixing bowl, combine cornmeal, flour, sugar, baking powder and baking soda. Combine remaining ingredients and add to dry mix; stir only until moistened. Pour into a greased 9-inch square pan or 10-inch skillet. Bake at 350° for 30 or 35 minutes or until golden brown. Yields 8 to 10 servings.
Add sugar and spices to fruit. Pour into a 9 x 12-inch baking dish. Spread over fruit the flour, sugar, baking powder, oil, milk, egg and vanilla. Put brown sugar and butter on top. Bake in a 350° oven until brown, about 40 minutes.
Brown ground beef and onion; drain. Add remaining ingredients and bring to a boil. Simmer, covered, for 30 minutes. Serve with rice or bread.
Place in a large bowl to mix. Pour into a large casserole. Cover with foil and bake 1 hour at 350°. This is delicious any way it's served but especially good with baked ham.
Cook frozen broccoli until tender; drain and cut into chunks. Place in a buttered, 1 1/2-quart casserole with 1/2 stick of butter. Stir to melt; then add 1/2 pound Velveeta cheese. Cut into chunks to aid melting. Stir well. Crumble the crackers and add to other 1/2 stick of butter. Put buttered crumbs on top of broccoli mixture and bake at 350° until bubbly. Enjoy!
Line greased casserole with asparagus and then cover with chicken. Mix soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle grated cheese on top, then crumbs. Dot with butter or margarine and bake at 350° for 30 minutes or until golden brown and bubbly.
Beat eggs slightly. Add sugar, margarine, syrup, vanilla and nuts. Stir up and pour into unbaked pie shell. Bake at 375° until brown, about 30 minutes. Cool completely.
Cream margarine, sugar and corn syrup. Add corn meal, then add beaten eggs, vanilla and pecans. Bake in unbaked pie shell at 350° for about 45 minutes.
Melt margarine in 9 x 13 glass pan in oven while it heats to 350°. Pour cracker crumbs over melted margarine. Over that, sprinkle chocolate morsels and butterscotch morsels. Sprinkle coconut and milk over morsels. Top with pecans. Bake at 350° for 30 minutes. Let cool and cut into bars.
Beat eggs in a large bowl at medium-high speed of an electric mixer for 1 minute. Add sugar; beat well. Add sweetened condensed milk, pudding mix and vanilla; beat well. Stir in 1 quart milk. Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Add remaining 1/2 quart milk. Freeze mixture according to the manufacturer's instructions. Let ripen at least 1 hour. Yields about 2 1/2 quarts.
Step 1: Prepare jello by directions, add pineapple and	1/2 c. nuts. Let stand over night in refrigerator.
Melt chocolate over steaming kettle. Add 1/3 of milk. Stir well, adding 1/3	or so of sugar. Add another 1/3 milk and 1/3 sugar; stir. Add balance of milk and sugar. Stir 5 minutes. Add the salt and stir. Place on slow fire and stir until sugar is	dissolved. Let boil to soft stage. Take off the fire. Add butter and vanilla. Let stand half hour. Then place in cooler place for 1 hour or so. Finally place outdoors to thoroughly cool. Add	walnuts and work until it begins to set. Put in buttered pans.
Melt butter in skillet. Add sugar, flour, milk, cinnamon and almonds. Boil 1 minute, stirring. Pour over apple pie filling evenly. Bake at 425° for 25 to 30 minutes, until topping is golden and bubbly.