HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix last four ingredients together. In a large pan or marinating dish, marinate chicken wings for at least 24 hours in the fridge. Bake at 350° for 45 minutes, turning frequently.
Combine chicken, sauce, onions and spices and simmer 5 minutes in saucepan. Brush tortillas with margarine. Spoon meat mixture and cheese in tortillas. Fold and place in 9 x 12-inch aluminum pan. Bake at 450° for 10 minutes. Garnish with olives.
Cut roast in small squares. Place roast, bouillon cubes, garlic salt and Italian dressing in crock-pot. Add enough water to almost cover all beef. Cook on low for 8 hours.
Cream together the first 4 ingredients. Add eggs, vanilla and sour milk, mixing until well blended. Sift dry ingredients and add to moist mixture; mix in zucchini last. Spoon into greased and floured 9 x 12 x 2-inch pan and sprinkle top of cake with chocolate chips. Bake at 325° for 45 to 50 minutes.
Dissolve jello in boiling water. Add orange juice, sherbet and oranges. Refrigerate.
Preheat oven to 350°. Butter and flour a large baking sheet. In a bowl, whisk together flour, cocoa powder, baking soda and salt. In another bowl with an electric mixer, beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
Combine sugar, butter and milk. Boil 2 minutes. Remove from heat. Add crushed crackers, peanut butter and vanilla. Mix well, pour in buttered pan.
Combine in a large bowl the broccoli, rice, onion, butter, celery, soups and melted Cheeez Whiz; mix well. Pour into greased pan and bake at 350° for 30 minutes.
Mix together crackers, butter and sugar. Press into 9 x 13-inch cake pan. Bake for 10 minutes while mixing coconut, milk and vanilla. Spread onto cracker crust and return to oven for 10 minutes more. Spread chips over coconut and return to oven to melt slightly. Remove and immediately spread chips out smoothly over top while hot. Cool and cut before cold. Store in airtight container.
Empty cranberries into large mixing bowl. Chop remaining ingredients coarsely in food processor or blender. Add to berries and marinate overnight or several days.
Preheat oven to 375°. Unroll 1 can of dough. Press in bottom of ungreased 13 x 9-inch pan to form crust. Firmly press perforations to seal.
Mix all ingredients in a large bowl. Spray a large casserole dish with Pam. Pour ingredients into casserole dish. Bake at 350° about 45 minutes or until done.
Mix first 6 ingredients and let gel. Whip dry whipped topping and cream cheese. Spread over gelled mixture. Top with shredded cheese.
Knead the dough as you would pizza dough, only this time with only flour and water. You may add or reduce the water or flour to make a soft nonsticky dough. The softer the better. Using a rolling pin, spread small piece of dough to make it flat and circular. Spread some oil on it, as we do donuts. After rolling, spread it again and lay it on a cooking pan (should be heavy). Cook one side until it has brown spots. Turn it and apply some oil. When the other side is brown, do the same. Turn again and cook both sides until golden brown. Store in a tight place. Keep them warm and soft. Serve warm with chicken or beef (or any) soup.
Put chipped beef in cold water for 1/2 hour before cooking. Place chipped beef in bottom of pan. Wrap bacon around chicken. Combine sour cream, mushroom soup, mushrooms and pimentos. Pour mushroom sauce over chicken. Cook for 2 hours at 325° to 350°. Uncover the last 30 minutes.
Mix butter and sugar together. Add all remaining ingredients. Beat until blended. Drop by teaspoonfuls onto lightly greased cookie sheets. Before baking, flatten with a flat bottom glass dipped in ice water. Bake 350 for 8 minutes or until edges are lightly golden. Makes 3 dozen depending on size. Sprinkle powdered sugar on cookies.
Cook spinach according to directions on package. Drain well. Press with fork in strainer. Beat eggs and add salt, pepper, Parmesan cheese, cooled spinach, Ricotta cheese and shredded Muenster. Grease a 13 x 9 x 2-inch pan. Line greased pan with crescent rolls; put in mixture. Form lattice crust on top with extra dough. Bake at 350° until dough turns brown.
Mix and sprinkle on top. Bake 45 minutes at 325°, until tests done.
Drain corn, reserving liquid. Add enough milk to liquid to measure 1 cup. Combine egg, milk mixture and corn. Combine dry ingredients. Mix just until moist. Drop batter from tablespoon into 375° deep fat. Fry until brown, 3 to 4 minutes. Drain on paper towel. Serve warm maple syrup with fritters.
For filling: Squeeze cabbage to remove as much moisture as possible; place in large bowl. Add pork, onion, water, soy sauce, cornstarch, ginger, sesame oil and sugar; mix well. Place 1 rounded teaspoonful filling in center of each pot sticker wrapper.
Combine sugar, salt, flour and baking powder. Mix well. Add Wesson oil. Take out 1 cup and to this, add cinnamon and set this aside for use as topping. To 1 egg, beaten with a fork, add enough milk to make 1 cup. Add this along with vanilla to flour mixture and mix with an electric mixer to make very smooth. Pour batter into rectangular baking pan (13 x 9-inch) and sprinkle crumb mixture over batter. Bake at 375° for 40 minutes. When cool, sprinkle with powdered sugar.
Mix molasses, butter and sugar with boiling water. Add sifted flour and baking soda to the spices. Add well beaten eggs, then stir in raisins and nuts. Bake in loaf or square pan for 40 minutes at approximately 350°.
Cream butter and sugar until light and fluffy, adding sugar gradually. Blend in vanilla. Add eggs, one at a time. Add buttermilk. Sprinkle pecans in bottom of a 9-inch unbaked pastry shell and pour filling over. Bake at 300° for 1 1/2 hours. Best if served at room temperature.
Brown ground beef with onions and bell peppers and drain. Add tomato paste, water and mushrooms. Add garlic to taste. Add oregano and parsley flakes. Sprinkle Parmesan cheese over top. Simmer over low heat for 30 to 40 minutes, stirring occasionally. Prepare noodles according to package and serve together.
Mix gelatin and water in a 9 x 13 x 2-inch baking dish. Add pineapple, then blueberry pie filling. Let mixture congeal thoroughly.
Mix together in a jar. When ready to serve, add 2 to 3 tablespoons to a cup of hot water.
Mix the sour cream, cream cheese, Miracle Whip and water chestnuts. Add the rest of the ingredients to taste. Mix all well. Serve with chips or crackers.
Wash cabbage well and drain. Cut in half and decore. Slice cabbage into very thin slices. Mix salt with cabbage. Pack very tightly (stomp) into a 3 gallon stone jar. Make sure juice (water) is above cabbage 1/2 inch. Invert plate on top of cabbage to weight it under water so as not to float. Cover jar with cloth. Let stand for 5 days. Taste for sourness (if not enough, let sit a couple more days). Put into large pot and bring to a boil. Place in glass jars with seals and lids to can.
Cook blackberries; add sugar and stir. Add margarine and stir. Mix 1/2 cup milk and flour, stirring until the mixture is not lumpy. Combine blackberries and flour mixture and cook until done. Pour mixture into pie shell. Let cool, then top with 1 1/2 cups Cool Whip.
Reserve coconut milk and grate coconuts. Sift flour, sugar, baking powder and 1 1/2 teaspoons salt. Repeat sifting. Beat egg whites with remaining salt until stiff peaks form. Whip the cream until stiff and fold lightly into egg whites with wire whisk.
Wash beans well, cover with water 3 to 4 times height of beans, bring to boil, then simmer 1 hour or until bean skins slip off easily. Drain and rinse twice. Place in baking dish, add remaining ingredients and then water to well above top of beans. Bake at 300° for 2 hours, then at 275° for 3 hours. Check to make sure liquid covers beans, but do not stir. Leave in oven overnight. Reheat the following day.
Heat cream cheese in double boiler or fondue pan. Add remaining ingredients. Serve warm. Enjoy!
Sprinkle chops on both sides with black pepper. Heat in heavy skillet. Add chops and brown 5 minutes per side. Add garlic, mushrooms, tomatoes and green pepper. Place chops on top of vegetables. Add wine or broth. Sprinkle with oregano. Cover and cook 15 to 20 minutes until chops are no longer pink and vegetables are crisp. Good served with buttered noodles.
Melt butter in skillet. Cook onion and chicken livers until onion is transparent and livers are pink; do not fry. Put liver mixture with juice in the blender. Add hard-cooked eggs. Blend well until smooth. Add garlic salt and Worcestershire sauce. Mix well. Add salad dressing. Mix well. Refrigerate. Very good.
Combine all ingredients; mix well. Pour into a lightly greased 1-quart baking dish. Bake, uncovered, at 350° for 30 minutes or until firm. Yield: 4 to 6 servings.
Cut eggs in half lengthwise and remove the yolks. Mash yolks with the cream, salt and pepper. Stuff the egg whites with egg yolk mixture and serve.
Cream the sugar with the Snowdrift. Beat eggs. Mix soda and water, flour, cinnamon, raisins and oatmeal. Bake.
Saute onion in butter. Combine with remaining ingredients and mix well. Pour into large baking dish. Cover and bake at 350° for 35 minutes or until hot. Yield: 10 servings.
Mix fruit, sugar and tapioca in bowl. Place	in uncooked pie crust.	Dot with butter; cover with top crust.	Cut slits in crust for steam to escape. Bake at 400°	for 45 minutes, or until golden brown.
Beat together cream cheese, sour cream and taco seasoning. Stir in Cheddar cheese, green chilies and onion. Chill.
Cook rice as package directs. Brown sausage. When sausage is almost done, add onion and bell pepper to it and saute until tender. To cooked rice, add sausage mixture, cheese, milk and pepper; mix well. Place in casserole dish and microwave on High for 10 minutes with cover and lightly stir enough to mix. Microwave on High another 5 minutes.
Melt butter. Add all ingredients. Bake 1 hour at 350 degrees or until straw comes out clean.
Beat egg whites until soft peaks form. Add cream of tartar. Gradually add sugar. Continue beating until stiff peaks form. Add vanilla. Break crackers into large pieces and fold in. Add nuts. Pour into baking dish and bake at 350° for 25 to 30 minutes. Spread pie filling over cooled cake. Cut into servings and top with Cool Whip or any whipped cream.
In a bowl, beat butter and sugar with an electric mixer on medium speed about 4 minutes or until fluffy. Stir in chocolate and vanilla. Add eggs, one at a time, beating on high after each addition and scraping sides of bowl constantly. Transfer to baked pie shell. Cover; chill for 5 to 24 hours or until set. If desired, top with unsweetened whip cream and chocolate curls.
Fry meat; crumble and drain. Put in large baking dish. Cover with sauce, then layer with cheese. Mix eggs, Bisquick and milk and pour over the top. Bake 30 to 35 minutes at 400°.
In saucepan, bring water to boil. Add butter. Stir and simmer until butter melts. Remove from heat and add almond extract. Stir in flour until blended. Return to low heat; cook and stir 1 minute or until dough follows spoon around pan. Remove from heat. Beat in eggs, 1 at a time. Beat well after each addition until well combined. Spread evenly over crust in pan. Bake at 350° for 45 to 60 minutes, until brown. Remove to rack to cool. (Pastry will fall, forming custard like filling.) Spread with Sugar Glaze.
Line bottom of	a 9 x 13-inch pan with half of graham crackers. Cut to fit if necessary. Beat powdered sugar and 3 tablespoons cream.	Spread	on crackers and top with remaining crackers. Chill. Heat to boiling water and juice. Add jello and dissolve. Cool until partially set. Divide into 2 parts. Add 3/4 cup of evaporated milk to one part and beat at high speed until fluffy. Pour over crackers. Chill. Add 3/4 cup water and fruit to other part. Pour over whipped layer and chill until set. Cut into squares.
Sift together dry ingredients (first 6 in list). Separately beat sugar into oil (room temperature) on high speed. When the mixture is fluffy, add eggs at room temperature, one at a time. Gradually add dry ingredients to liquid. Bake in a 10 x 15-inch pan for 35 to 40 minutes at 350° or use 9 x 13-inch or an 8-inch square pan. A Bundt pan would require more time. Test the cake for doneness by inserting toothpick to see if dough is cohering, or lightly touch the top to see whether it springs back.
Shape dough into 1-inch balls. Bake on ungreased cookie sheet for 10 to 12 minutes until set (not brown) at 400°. While warm, roll in confectioners sugar. Cool. Roll in sugar again. Makes 4 dozen. Different and delicious!
Cut flowerets off broccoli; cut in very small pieces. Add raisins, bacon bits and sunflower seeds. Mix Miracle Whip with vinegar and sugar. Mix with broccoli mixture. Top with separated purple onion slices (optional).
Beat eggs in a large bowl. Add corns, sour cream, butter and muffin mix and stir. Pour into 1 1/2-quart casserole. Bake at 350° for 1 hour. Top with cheese and bake 15 more minutes. Serve hot.
In large skillet, mix margarine, sugar, milk and cocoa. Bring to a boil and boil 1 minute, stirring constantly. Remove from heat, add peanut butter, vanilla, salt and oatmeal. Mix well. Drop from spoon onto wax paper. Let cool.
Cut French bread into slices but not through bottom crust. Insert thin slice of cheese between each. Melt margarine; combine with minced onion and poppy seed. Pour over top of bread. Sprinkle with paprika. Wrap loosely in foil leaving open at top. Heat in a 350° oven for 20 to 25 minutes or until cheese melts. Serves 6 to 8.
Brown 1 pie shell. To ground sausage add eggs, Mozzarella cheese, Ricotta cheese, salt, pepper and garlic. Mix well. Blend in greens. Pour into brown pie shell. Cut remaining uncooked pie crust into strips. Lace over top of the green sausage mixture. Bake at 375° for 1 hour and 15 minutes. Serves 10.
In a mixing bowl, combine dry cake mix, butter, milk and egg. Add 3/4 c. of peanuts. Spread into a greased 13 x 9 x 2 inch baking pan. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. In a mixing bowl, beat the cream cheese, peanut butter, sugar, condensed milk and vanilla until smooth. Fold in 3 cups whipped topping. Spread over the crust; top with the remaining whipped topping and peanuts. In a microwave-safe bowl, heat chocolate chips and butter on high for 1 minute or until melted. Stir in vanilla until smooth; drizzle over cake. Refrigerate for 2-3 hours before cutting. Yield: 12-15 servings.
In saucepan, combine the first 4 ingredients. Cook until sugar melts. In a 9 x 12 x 2-inch baking dish, mix the last 3 ingredients. Pour liquid mixture over dry ingredients. Bake at 350° for 15 minutes or until crisp.
Preheat oven to 350°. In large mixer bowl, combine flour, oats, 3/4 cup sugar and margarine; mix until crumbly. Reserving 1 1/2 cups crumb mixture, press remainder firmly on bottom of greased 13 x 9-inch baking pan. Bake 15 minutes.
Boil sugar, margarine, milk and cocoa together 1 minute; add vanilla. Beat until cool or ready to spread.
Combine dry ingredients in large mixing bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water. Batter will be thin. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes. Cool. (Frosting may be found on back of Hershey's cocoa box.)
Cook rice according to package directions. Drain and cool. Collect all ingredients in a large bowl. Stir to mix, but avoid mashing. Store covered in refrigerator.
Peel potatoes. Cut potatoes into thin slices, but not all the way through. Put potatoes in a baking dish. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes at 425° for 55 minutes. Remove from oven and sprinkle with cheeses. Bake an additional 15 minutes.
After cheese has softened, mix in onion, black olives and garlic. Refrigerate until hard enough to shape into log. Roll log in chopped pecans or walnuts.
Combine butter, lemon juice, onions, salt and parsley flakes. Place single layer of fish in sprayed 8 x 11-inch baking pan. Pour mixture over and bake in preheated 325° oven for 20 to 25 minutes or until fish flakes easily with fork. Ten minutes before finished, sprinkle paprika over fillets.
Cream butter and add sugar. Blend thoroughly. Add egg yolk and vanilla. Sift flour and baking soda and mix well with first mixture. Spread in ungreased pan and then prick deeply with a fork. Bake in a 250° moderate oven for 25 minutes or until golden brown.
Mix meat, rice, 1/2 cup water, onion, salt, garlic powder and black pepper. Shape the mixture by rounded tablespoonfuls into balls. Place meatballs in long pan or baking dish. Stir together remaining ingredients and pour over meatballs. Cover with foil and bake at 350° for 45 minutes.
Boil eggs with hot water. Once the eggs cool for about 15 minutes, peel the eggs. After you peeled the eggs, cut them in half, then take out the yolk and put them in the bowl. After you've taken out the yolk and put it in the bowl, add some mustard and mayonnaise and mix it with a whisk. After you've mixed it up thoroughly, put the yolk back in each egg equally. Then powder some paprika on it...and Voile!..Angel "Deviled" eggs.
Mix all ingredients (except chicken) together. Pour into a Pam sprayed 9 x 13-inch baking dish. Put chicken pieces on mixture. Bake at 325° to 350° for 1 1/2 to 2 hours. Cover loosely with foil. Test chicken with a fork, if tender and if liquid is absorbed. If desired, uncover last 15 minutes to brown chicken.
In wok or large skillet, heat oil. Add potatoes and carrots. Stir-fry a little; add onions. Stir-fry and cover a few minutes. Add broccoli, mushrooms and sausage, stir and mix. Add seasonings; cover and cook until vegetables are done. Stir occasionally.
Mix oil and sugar. Add eggs, one at a time, beating after each addition. Add sifted dry ingredients to this mixture. Add carrots, packed firmly. Add vanilla and nuts. Turn into well-greased loaf pan. Bake at 350° for 1 hour.
In large bowl, combine mayonnaise and seasonings. Add cabbage and beans, mixing lightly but thoroughly. Cover and chill to blend flavors. Makes 6 to 8 servings.
Prepare cake according to directions making 2 (8-inch) layers. When completely cool, split both layers. Combine sugar, sour cream and coconut and blend well. Spread between layers and on top of cake. Seal in airtight container and refrigerate 3 days before serving.
Heat oven to 325°. Beat butter, sugar and almond extract until well blended. Add flour and salt. Mix well. Stir in oats and almonds. Use level tablespoonfuls. Shape dough into crescents. Bake on ungreased cookie sheet 14 to 17 minutes until light golden brown. Remove warm cookies to wire rack. Sift with powdered sugar. Cool completely. Store tightly covered. Makes about 3 dozen.
Combine pears and 2 cups sugar. Let set for a few hours or overnight. Stir occasionally to extract juice. Mix remaining ingredients easily with big spoon. Grease and flour bundt pan. Bake at 325 to 350 degrees for about 70 to 90 minutes.
Combine flour, salt, pepper and onion salt (to taste). Roll chicken in seasoned flour. Melt butter in skillet; brown chicken on both sides. Remove chicken to casserole dish. Combine soup and sour cream. Spoon over chicken. Cover. Bake at 350° for 1 hour.
Cook macaroni and cheese according to directions. Add sour cream and Miracle Whip; mix. Add vegetables, salt and pepper. Mix again lightly and chill.
Peel and dice potatoes. Add salt and cook for 20 minutes or until done, but not overdone. Cool slightly. Add other ingredients, adjusting amounts to individual taste. After potato salad is mixed, sprinkle with paprika and chill. Serves 20.
Soften gelatin in 1/4 cup cold water. Mix vegetables; sprinkle with remaining 1/2 cup cold water. Mix sugar, vinegar, celery seed, salt and pepper. Bring to a boil. Stir in gelatin and cool until slightly thickened; beat well. Gradually beat in oil. Drain vegetables. Add dressing and toss until coated. It will keep for a few days in refrigerator.
Combine first 5 ingredients; stir in carrots, apples and almonds. Make well in center of mixture and combine egg, oil and vanilla; stir until moistened. Spoon into muffin pans. Bake at 350° for 20 minutes. Great with coffee in the mornings.
Boil fryer until tender. Remove bones and skin. Cut up and place in 2-quart baking dish. Mix broth and soup, stirring until smooth. Sprinkle salt and pepper over chicken and pour broth mixture over it. Melt butter and mix with flour and milk. Pour this mixture over chicken and bake at 425° for 30 minutes.
In large skillet, brown beef with onion and garlic. Drain well. Mix in tomatoes, oregano, salt and pepper. Simmer 10 minutes, stirring occasionally. Mix in zucchini. After 10 minutes, blend in noodles.
Beat egg whites until stiff, not dry. Add sugar gradually while blending with mixer. Blend in vanilla, then fold in chocolate chips. Drop onto cookie sheet lined with brown paper. Bake at 250° for 30 to 35 minutes. Cool before removing from paper. Can be colored with food coloring for special occasions. Makes 3 dozen.
Combine eggs, cornmeal, salt, corn, milk, and vegetable oil in bowl; set aside. Cook ground beef until browned. Drain, set aside. Pour half cornmeal mixture into a greased 10 1/2 inch iron skilled. Sprinkle evenly with ground beef, pour on salsa and top with cheese. Pour the rest of batter over top. Bake at 350 degrees for 45 to 50 minutes. Let stand. Serves 6-8.
Make filling first so it can cool. Melt Kraft caramels and margarine in a saucepan. Add Eagle Brand milk; stir often and cool. Mix German chocolate cake as directed. Pour half the batter in a greased and floured 9 x 13-inch pan. Bake 15 minutes at 350°. Remove from oven and cool. Pour filling over cake layer; sprinkle with pecans and chocolate chips. Pour remaining batter on top and bake 20 to 25 minutes at 350°.
Throw it all in a bowl and stir real well. Divide between 2 (9-inch) pie pans and bake at 325° for 30 to 35 minutes (or until lightly browned). It actually makes its own crust, so the hardest part is cleaning up the kitchen! Serves 4 men or 12 ladies.
In a 2-quart casserole dish, mix all ingredients together until well blended. Bake in oven at 350° for 45 to 50 minutes or until liquid is set and top is a golden brown. Cool for 5 minutes before serving.
Mix first 6 ingredients well. Boil a 1 pound package of lasagna noodles. Spread 1 tablespoon of sauce thinly in the bottom of a 9 x 13 inch pan. Put one layer of noodles down; put close together - no need to overlap. One layer should require 3 or 4 noodles. Sprinkle with grated cheese of choice. Spread 1/2 the cheese filling as a layer over the noodles. Cover with 4-5 slices of cheese. Then add another layer of noodles, sprinkle with grated cheese, and cover this layer with sauce. Add another layer of noodles, grated cheese, rest of cheese filling and sliced cheese. Add the last layer of noodles, grated cheese and sauce. Bake in 350° oven for 30-40 minutes or in 400° oven for 20-30 minutes, or until the cheese filling appears to be firm. Allow to cool for 5-10 minutes. Serve with any leftover sauce.
Mix sugar, Karo and water in heavy pan, cook over medium heat, slowly. Stir until sugar is dissolved. Cook until soft ball stage (238°). Add peanuts and salt. Cook to hard crack stage (298°), stirring constantly. Peanuts turn to golden brown, stir with wooden spoon, about 10 minutes. Remove from heat. Add butter, soda and vanilla. Stir slightly. It turns yellow. Pour onto buttered jellyroll pan; flatten. Cool. Break into pieces. Put into airtight container.
Mix cream cheese and mayonnaise together. Spread mixture over ham slices. Place a dill spear at one of ham slice and roll it up. Secure with a toothpick. Let chill for 30 to 45 minutes.
Mix all ingredients. Add 1 tablespoon water extra if needed, to form a dough. Roll between plastic to about 1/8-inch thick. Use hollow cookie cutters; put on rack to let dry. Use a straw to put hole in top of each ornament. When dry, tie with ribbon; hang on tree.
Cook melted butter and brown sugar 2 minutes. Add milk; cook 2 minutes. Cool. Add confectioners sugar and vanilla. Beat and spread.