HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line bottom of 9 x 13-inch pan with 1 1/2 to 2 cans of rolls. Cream together cream cheese, sugar, vanilla and egg yolk. Spread mixture over rolls in pan. Cover with other 1 1/2 to 2 cans of rolls.
Place chicken in a lightly greased 9 x 13-inch baking dish. Top each piece with slice of cheese. Lay sliced mushrooms on top of cheese. Mix soup with wine and pour on top. Spread on stuffing mix and drizzle butter over top. Bake at 350° for 45 to 50 minutes.
In a large bowl, combine cake mix, 1 egg and oil; stir until crumbly. Reserve 1 cup and press remaining mixture into ungreased 9 x 13-inch pan. Bake at 350° for 15 minutes. In another bowl, beat cream cheese, sugar, lemon juice and remaining egg until fluffy. Spread over cake. Sprinkle with remaining cake mixture. Bake for another 15 minutes. Cool. Cut into bars.
Marinate chicken breast in covered dish overnight in sauce. Next evening bake in a 350° oven for about 20 to 25 minutes. This can be barbecued on a grill.
Heat butter and milk to 120° to 130°. Combine 1/4 cup sugar, salt, yeast and 1 1/2 cups flour in a large bowl. Add milk mixture, combining thoroughly. Add cardamon, cinnamon, lemon peel, aniseed and egg; mix thoroughly. Add remaining flour in small amounts until a soft dough. Knead until smooth (approximately 10 minutes). Place in greased bowl, coating all sides; cover with damp towel. Set in warm place to double (about an hour).
In medium skillet, mix water and vegetables. Cover. Steam 5 minutes or until vegetables are crisp-tender, stirring several times. Season with salt and pepper. Stir in soy sauce. Makes 4 servings (40 calories each).
Cook frozen broccoli in salted water for 5 minutes. Drain and put in greased 2-quart baking dish. Sprinkle 1 cup grated cheese over broccoli.
Mix dry ingredients. Add well beaten eggs. Heat vinegar with butter and celery seed to boiling point. Pour slowly into egg mixture while stirring. Return to stove. Cook until thick.
In a large bowl, fold together first 3 ingredients. Next drain fruits and add; mix well. Keep refrigerated.
Melt butter in skillet. Add meat and brown, salt and pepper, tomato sauce and garlic. Cover and simmer 15 minutes.
Mix ingredients together. Knead. Let raise 1 hour. Put in small pans. Let raise 1 hour. Bake at 350° for 20 minutes.
Thoroughly wash beans. Add water. Soak overnight (or simmer 2 minutes, then soak 1 hour). Don't drain. Add ham bone, salt, peppers and bay leaf. Cover and simmer about 3 to 3 1/2 hours, adding sliced onion the last 1/2 hour. Remove ham bone. Mash beans slightly using potato masher. Cut ham off bone. Return to soup. Season to taste. Makes 6 servings.
Leave cheeses out for 2 hours at room temperature. Whip all ingredients together, except nuts, in mixing bowl until mixed thoroughly. Spread nuts on waxed paper. Form ingredients into ball and roll in nuts. Chill until firm.
Heat salad oil. Add chicken and brown lightly. Sprinkle salt over chicken. Combine salsa, spaghetti sauce mix and Snap-E Tom. Mix well. (Can add small amount of water, if needed.) Pour mixture over chicken. Cover and simmer until tender. Serve with spaghetti. Very good Mexican-Italian taste.
Makes 4 servings. Prep: 20 minutes. Chill: 30 minutes. Broil: 12 minutes.
Mix together Jell-O, sugar, boiling water and cold water. Put into 9 x 13-inch glass dish. Set aside. Mix together in blender the cranberries, pecans or walnuts, apple, sweet orange, pineapple and lemon juice. Add to Jell-O and chill.
Melt the caramels with enough milk to make a creamy consistency. Pour over crust. Toast the pecans by placing in oven at 350° for 10 to 15 minutes. Add the pecans on top of the caramels. Beat the cream cheese with the sugar. Add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla. Bake at 325° for 1 hour and 20 minutes. Cool. Melt the chocolate chips with the whipping cream and top cake.
Cook onion and ginger root in butter until onion is soft. Add squash, broth, water and garlic and bring to a boil. Simmer 15 minutes until squash is tender. Puree mixture. Stir in lime juice. Add salt and pepper to taste. Serve warm.
Measure first 4 ingredients into small bowl. Peel 1/2 cucumber. Remove seeds. Chop finely or process in food processor. Add to mixture. Mix with spoon. Place covered into the refrigerator and chill 1/2 hour.
Combine popcorn and nuts in a large container and keep warm in a 250° oven. In a 2-quart saucepan, melt butter. Stir in remaining ingredients. Cook to 290° on candy thermometer (hard-crack stage). Slowly pour over popcorn and nuts, stirring to coat. Spread mixture in buttered 15 1/2 x 10 1/2-inch jelly roll pan. Return to 250° oven for 20 minutes. Stir after 10 minutes. Cool and break in pieces.
Put green beans, peas and corn in a bowl with cover. Add pimento, celery, green pepper and onions. Boil sugar, vinegar, oil, water, salt and pepper; then chill. After dressing is chilled, pour over vegetables and chill together at least 4 hours.
Beat egg whites until frothy with the cream of tartar added. Gradually add sugar and beat until stiff peaks form.
Combine water, sugar and yeast. Add salt and 2 cups flour. Mix with mixer for 2 minutes. Add eggs and shortening. Blend in rest of flour. Stir until well formed. Rest 20 minutes.
Combine all ingredients. Salt and pepper to taste. Chill before serving. Yields 12 servings.
Run onion and jalapenos through fine food grinder or blender. Melt cheese in double boiler and allow to cool. Mix all with electric mixer, then place in jars. Keeps in refrigerator indefinitely. Makes approximately 2 quarts of dip.
Combine all ingredients. Mix well. Bake in greased and floured 9 x 13-inch pan at 350° for 35 to 40 minutes.
Cream butter and sugar. Add flour, a little at a time. Add eggs, one at a time, beating well after each addition. Add whipping cream, vanilla and lemon; beat. Pour into greased and floured tube pan. Bake at 300° for 1 1/2 hours.
In a large saucepan add all ingredients, except potatoes (or macaroni or rice). Simmer 1 hour, covered. Add potato (or macaroni or rice). Cook until done, adding water as necessary for stew. Serves 4.
Mix all ingredients well. Bake at 350° for 30 minutes or until done.
Place dry ingredients directly into a 9-inch square pan. Mix well. Make 3 indentations in this mixture. Place oil in first, vinegar in second and vanilla in third. Drizzle water over all and mix well.
Combine onion, pepper, oil and garlic in shallow baking dish. Cook on High 3 minutes. Stir in tomato sauce, wine, oregano, salt, cumin and pepper sauce. Cover with waxed paper and cook on High 5 minutes. Add shrimp and toss lightly to coat with sauce. Cook on High until shrimp just turns pink, 5 to 7 minutes. Garnish with parsley.
Mix all together and put into loaf pan. Do not add salt. Bake at 375° for 45 minutes.
Mix thoroughly all ingredients except last two. Place in 9 x 13-inch baking dish. Top with corn flakes and butter. Bake uncovered at 350° for 45 minutes.
Melt the chocolate pieces in a saucepan over water. Stir in the peanuts. Turn into small pan. Chill before breaking into pieces.
Preheat oven at 350°. Grease an 8-inch square pan. In small bowl mix first 3 ingredients, stir in melted butter. Reserve 1/3 cup crumbs. Pat remaining gently into pan. Bake 12 to 15 minutes. Meanwhile, in small bowl with electric mixer at medium speed, beat cream cheese and sugar until smooth. Beat in remaining ingredients. Pour over crust. Sprinkle with remaining crumbs. Bake 25 minutes until set. Cool on wire rack, then cut into 2-inch squares, cut again in half. About 85 calories each.
Make angel cake or purchase. Slice into 3 layers. Layer with mixture of frosting, partially congealed jello and frozen strawberries. Frost cooled cake.
Prepare Success rice according to directions. Drain. Combine remaining ingredients in a saucepan. Heat until cheese is melted. Stir to blend well. Serve over hot rice. Garnish with pepper or tomato if desired.
Mix all together and form into small balls. Roll in a mixture of sugar and cinnamon. Bake at 350° for 7 or 8 minutes. Don't overbake or let them get brown. They will be soft.
Brown ground beef and onion; add salt and pepper. Add remaining ingredients except for beans, cheese and chips. Cook for 30 minutes over medium heat. Add	beans.	Pour into casserole and top with cheese and chips (crushed). Bake for 20 minutes at 350°.
Break spaghetti into quarters. Cook, using package directions. Drain. Combine all of the ingredients together. Marinate in refrigerator for six hours or overnight. Serve at room temperature. Yields 12 servings.
Soften yeast in warm water. Place sugar and salt in large mixing bowl; set aside. Heat and stir milk and shortening until shortening melts. Add to mixing bowl along with eggs and yeast mixture. Stir in 1 cup of flour at a time to form a soft dough that can be kneaded. Knead on lightly floured board until smooth and elastic. Place in large, greased bowl. Cover.
Mix 1/2 cup of the sugar, cornstarch and salt into a heavy medium size saucepan. Stir in milk; cook over low heat, stirring gently but constantly, until mixture thickens and boils for 3 minutes. Beat egg yolks well in a small bowl. Slowly stir in 1/2 cup of the hot mixture, then stir back into saucepan. Cook, stirring constantly, for 1 minute. Remove from heat. Stir in butter or margarine, vanilla and 1/4 cup of the coconut. Pour into pastry shell.
Drain clams and reserve juice. Combine all ingredients, adding clam juice back into mixture to make dipping consistency.
Mix pie filling and undrained crushed pineapple. Pour into 9 x 13-inch pan. Combine cake mix, coconut and nuts and spread over pie filling and pineapple. Pour melted margarine over top. Bake at 350° for 1 hour.
Mix cooked meat, onions, carrots, Vietnamese noodles, monosodium glutamate, pepper, salt, sugar and cabbage. Put into spring roll shell and roll up. Coat with eggs. Fry in skillet. Deep fry.
In a glass measure cup, combine peanut butter chips and 2/3 cup sweetened condensed milk. Cook on High 1 to 1 1/2 minutes. Stir until chips are melted and mixture is smooth. Stir in 1/2 teaspoon vanilla extract. Spread evenly into a foil-lined 8-inch square pan.
Mix sugar, oil and eggs. Add raisins, apples and nuts. Mix flour, soda and baking powder. Add to apple mixture and mix by hand. Add vanilla. Bake one hour at 350° in Bundt pan.
Mix and press into 13 x 9 pan. Bake 10 minutes. Cool.
Note: If nuts are omitted, add an additional 1/2 cup chocolate semi-sweet chips (optional).
Preheat oven to 400°. Butter a 1-quart casserole dish. In 1-quart saucepan, saute in butter over medium heat, the frozen Ore-Ida chopped onions and garlic until tender. Stir in undiluted soup and cream cheese cubes; cook, stirring constantly, until smooth and hot. In casserole, alternately layer frozen potatoes and hot cream cheese sauce, ending with a sauce layer. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese. Yield: 4 to 5 servings.
Squeeze lemon juice on fish. Mix with remaining ingredients in order given. Bake in greased loaf pan for about 30 to 45 minutes. Loaf will begin to brown on top when done.
Combine flour, brown sugar, oatmeal and cinnamon. Cut in the margarine until mixture resembles coarse crumbs. Toss 1 cup crumb mixture with the sweet potatoes in a 1-quart casserole. Put cranberries on top, then remaining crumb mixture. Bake at 350° for 35 minutes.
Brown chicken slowly in hot shortening. Add 1 cup water, bouillon and salt; mix well. Cover and simmer until tender. Drain pineapple, reserving syrup. Combine brown sugar, cornstarch, pineapple syrup, vinegar and soy sauce. Cook in saucepan over medium heat until thick and bubbly. Remove from heat and add sauce to chicken. Stir in pineapple chunks, green pepper and onion; cook for 2 to 3 minutes. Serve over hot white rice.
Mix flour, salt and pepper; dredge meat. Brown slowly. Add remaining ingredients except onions. Cook 5 minutes. Add onions, cover and bake at 350° for 75 minutes.
In undiluted soup, heat frozen or fresh broccoli. In 1 tablespoon oil, cook onion until light brown. Add carrots. Reduce heat to low. Add 1/4 cup of water; cover and simmer 15 minutes or until tender. Remove to bowl.
Combine all ingredients; toss to mix well. Serve in lettuce cups. Makes 4 servings.
Thaw frozen bread dough on cookie sheet like pizza. Mix egg yolks, seasonings and oil together. Spread on dough. Cover with pepperoni, ham and cheese. Roll like jelly roll. Place seam down and brush dough with egg whites. Bake at 350° for 30 to 40 minutes. Slice and serve with pizza sauce, if desired.
In large mixing bowl, add all the above ingredients, mixing well. Bake at 350° for 42 to 52 minutes in a 9 by 13 inch pan.
In medium bowl, whip cream cheese until smooth. Add drained pineapple, 1 cup chopped pecans, green pepper, onion and seasoned salt. Chill for 1 hour. Shape into a ball and roll in remaining cup of pecans. Wrap in Saran Wrap. Refrigerate until well chilled or overnight. Garnish with pineapple slice and cherry. Serve with crackers.
Heat oven to 400°. In large skillet brown beef. Drain and stir in soup, corn, tomatoes, green onions and basil. Bring to boil. Pour into ungreased 10 x 6-inch (1 1/2-quart) baking dish. Separate biscuits. Arrange in 2 rows. Sprinkle with Parmesan cheese. Bake at 400° for 14 to 16 minutes or until golden brown. Serves 4.
Preheat oven to 375°. Put potatoes and onion in a 9 x 13-inch glass pan. Cover with chops. Blend soup and milk; pour over chops. Add peas. Cover tightly. Bake 1 3/4 to 2 hours.
Brown hamburger; drain. Place in bottom of casserole dish. Add Lipton onion soup (dry). Sprinkle over meat. Pour sweet peas on top of meat. Add mashed potatoes; cover completely. Top with grated cheese. Bake at 350° for 30 minutes until cheese is melted and is bubbly.
In saucepan, brown beef and cook celery and onions until tender. Use shortening, if necessary. Stir to separate meat. Pour off fat. Stir in soup, salt and thyme. Pour into 1 1/2-quart casserole pan. Spoon potatoes around edge of casserole pan. Bake at 400° for 25 minutes until hot. Makes 4 servings.
Bake and cool one pie shell. Wash and hull strawberries. Cut up one cup of strawberries. Mix sugar and cornstarch. In saucepan, slowly add 1 cup water to sugar mixture. Blend until smooth. Add the cup of chopped berries. Cook and stir over medium heat until thickened and clear. Add a few drops of red food coloring and cool. Stir in remaining berries, saving 1/4 cup for garnish. Pour into pie shell and cool for about 3 hours. Garnish with remaining berries and serve. May also top with whipped cream. Serves 6.
Cream butter and sugar. Add remaining ingredients. Take 1/2 and spread in greased 8 x 8-inch pan. Put layer of jam on top. Then add remainder of mixture. Sprinkle with white sugar. Bake in a 350° oven until delicate brown. Cut in squares.
Combine first 4 ingredients. Set aside. Beat breasts to 6-inch rectangles. Place 1/4 cup Ricotta mixture on short end of each breast. Fold in the long sides and roll, starting at the edge with the cheese. Place in 8 x 8 x 2-inch pan, seam side down. Microwave 8 to 11 minutes. Heat sauce; pour over chicken. Sprinkle with Mozzarella.
Mix cream cheese, butter and vanilla. Mix well. Slowly add powdered sugar until mixed well. Use with Pineapple Pecan Cake.
Mix shortening, egg, sugar and molasses. Beat well. Mix dry ingredients. Add gradually to other mixture. Add 1/2 cup of boiling water. To other 1/2 cup of water, add 1 teaspoon soda. Add last. Bake in an 8 x 8-inch greased and floured pan at 350° for about 45 minutes. Will be a little tacky on top. Good served plain or with Cool Whip.
Brown hamburger. Cool for 1 hour. Grate cheese. Add red beans, cubed tomatoes, onion and avocados (all should be cubed). Right before serving, mix all ingredients together (chips last).
Partially freeze steak; slice diagonally across grain into 3 x 1/2-inch strips and set aside. Heat oil in a large skillet; add steak and cook, stirring often, until steak is browned. Combine 1 cup water, soy sauce, molasses, ginger and garlic; mix well and pour over steak. Cover and simmer for 30 minutes. Add onion; cover and simmer for 15 minutes. Add green peppers and water chestnuts; cover and simmer for 10 minutes. Combine 1/4 cup water and cornstarch; mix well and add to skillet. Cook over medium heat, stirring, until smooth and thickened. Stir in tomatoes.
Mix all ingredients together and bake at 350 degrees for 1 1/2 hours.
Dissolve sugar in water in saucepan over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared (coated and no syrup).
In a casserole dish place a layer of sliced potatoes, a layer of onion, a layer of corn and a thin layer of cracker crumbs. Repeat until ingredients are gone. Cover top with a layer of cracker crumbs; add milk over all. Place butter pieces over top. Bake at 350° from 1 1/2 to 2 hours, until potatoes are tender.
Brown ground beef, onion and pepper. Drain off fat. Add chili and tomato sauce. Let simmer for 20 to 30 minutes. Spoon sauce in bottom of casserole, just enough to cover. Crush Fritos and place a layer on top of sauce. Now put a thicker layer of sauce, then sour cream, then Cheddar cheese. Start again with another layer ending with Fritos. Bake at 350° for 40 minutes.
Layer first 6 ingredients in a greased 8 x 12-inch pan. Season each layer with salt and pepper. Garnish with bell pepper slices. Bake 2 hours in a moderate oven at 350°.
Place 1/2 cubed bread in a greased 9 x 13-inch pan. Cover with cream cheese. Top with rest of cubed bread. Pour eggs, milk and syrup over mixture. Cover with plastic and refrigerate. Leave overnight. Bake at 375° for 45 minutes. Serves 8 to 12. Lovely for a brunch.
Mix cream cheese, sugar and vanilla and beat until smooth. Beat in eggs until smooth. Stir in chips and pour into crust. Top with spoonfuls of caramel and cut through top of cheesecake to swirl caramel. Bake at 350° for 45 to 50 minutes. Top should be cracked.
Brown and drain meat. Add thawed broccoli (it's not necessary to cook first) and cheese. Stir and heat until cheese is melted. Make a pocket in each roll. I slice them almost all the way through and then use a tablespoon to mash the bread inside to form a pocket. You can pull some of the bread out if you wish. Bake at 375 until rolls are golden brown.
Marinate steaks in first 5 ingredients for 2 hours. Take steaks out of marinade. Dip in flour and salt. Fry in hot oil until brown. Add can of mushroom soup and water. Simmer 20 to 30 minutes.
Beat together cream cheese, vanilla and sugar until smooth. Fold in whipped topping. Put into crust and cool in fridge until set. Top with choice of toppings. Keep in fridge.
Taken from Great-grandma Susie Jordan McDonald's journal given to daughter-in-law, Jessie Vee Jordan Justice.
Clean the mushrooms and remove the stems. Set the caps aside. Mince the mushroom stems and mix the remaining ingredients. Stuff mixture into mushroom caps. Broil 6-inches from heat for 5 to 8 minutes or until the tops are browned and mushrooms are heated through.
Combine 1 cup flour, powdered sugar and butter. Blend well. Press mixture into a 9 x 13-inch pan. Bake 12 to 15 minutes at 350°. Cool. Drain raspberries, reserving juice for sauce. Spoon berries over crust; sprinkle with walnuts. Beat eggs with sugar until light and fluffy. Add salt and remaining flour, baking powder and vanilla. Blend well. Pour over walnuts. Bake at 350° for 30 to 35 minutes until brown. Cool and cut into squares. Serve with whipped cream and Raspberry Sauce.
Mix the cream cheese, margarine and flour. Refrigerate 1 hour. Mix remaining ingredients for the tart filling. Roll cream cheese and flour mixture into small balls and press into small, greased muffin tins. Add filling. Bake at 325° for 30 to 35 minutes.
Combine brown sugar, milk and chocolate in a pan. Stir over very low heat until chocolate melts; cool. Gradually add 2/3 cup brown sugar to shortening, creaming until sugar is dissolved. Add vanilla and eggs, one at a time, beating well after each addition. Sift together flour, soda and salt. Add to creamed mixture alternately with 1/2 cup milk, beating after each addition. Stir in chocolate mixture. Fill muffin cups in muffin pans 1/2 full. Bake at 375° about 20 minutes. Makes 2 dozen.
Mix crushed crackers and oleo. Press into 9 x 13-inch pan and cool. Whip together pudding, ice cream and milk. Spoon on top of crust layer. Top with Cool Whip and crushed Heath bars on very top.
Boil together margarine, sugar and syrup. Add baking soda. Pour hot syrup mixture over popcorn to coat evenly. Bake at 250° for 30 to 40 minutes.
Sift dry ingredients into bowl; then add lard or Crisco. Rub with tips of fingers until it feels like meal. Add buttermilk, beating with a spoon. Add just enough flour so the dough doesn't stick to your hands. Roll out 1/2 inch thick. Cut with small cutter; place on a lightly greased pan. Bake at 400° for 15 to 20 minutes. Makes 1 dozen.
Measure and sift dry ingredients into bowl. Add melted butter, eggs and vanilla; beat until smooth. Fold in nuts. Pour into greased and floured 10 1/2 x 15 1/2-inch pan and bake for 20 minutes in 350° oven. Cool 5 minutes and frost.
Take flour, shortening and sugar; mix together until shortening is cut thorough flour, then add milk and mix with a heavy spoon. Knead dough on a floured surface and cut with biscuit cutter. Bake at 350° for about 20 minutes or until tops are golden brown.
Add yeast to mixture	of Crisco, sugar, egg and salt. Add a little milk to the yeast mixture. Begin adding flour by 1/2 cup. Mix contents, adding milk and flour slowly until all the milk is used and you have used 3 cups flour. If dough is still sticky, keep adding flour until the dough is smooth and forms a ball. Let rise for at least 5 to 6 hours.
Bring water to boil in medium saucepan. Add chopped cabbage; cover and cook 1 or 2 minutes or until wilted; drain. Arrange half of cabbage in bottom of 1 1/2-quart casserole; top with tuna; cover with remaining cabbage. Blend soup, milk, salt and caraway seed (optional). Pour over ingredients in casserole. Combine butter with bread crumbs and sprinkle over casserole. Bake in 350° oven for 30 minutes or until casserole is bubbly. Makes 2 to 4 servings.
Mix all ingredients. Add to unbaked 9-inch pie shell. Bake at 425° for about 40 to 45 minutes. For crispness, have pastry a little thicker than 1/8-inch. Bake just until silver knife inserted 1 inch from side of filling comes out clean. The center will set later.
Cook sugar, water, salt and margarine to soft ball stage (236°). Stir in pecans and remove from heat. Beat until right consistency and drop onto waxed paper. (Newspaper under waxed paper makes the pralines come up easily.) Makes about 1 1/2 pounds.
Mix pecans, coconut and powdered sugar. Add margarine and condensed milk. Mix thoroughly and chill overnight. Melt chocolate over low heat in microwave. Drop one ball at a time into the chocolate. Make sure it is completely coated. With a teaspoon, scoop ball up and drop on waxed paper. Allow to cool.
Simmer water and stone. Add ground beef. Add clean sliced and diced vegetables. Simmer until done.
Blend all ingredients well (except pecan) and pour into unbaked pie shell. Top with pecans. Bake at 350° for 40 to 45 minutes.
Brown hamburger with onion, salt and pepper. Drain. Mix pizza sauce with macaroni and hamburger. Put in greased casserole, alternating layers with pepperoni and cheese, ending with cheese. Bake, uncovered, 30 to 45 minutes in a 350° oven.
Prepare pie shells; bake until light brown and set aside. Scrub sweet potatoes; boil in jackets approximately 30 minutes or until tender and drain. Splash in cold water; peel. In large mixing bowl, combine potatoes, margarine, milk, eggs, sugar, vanilla and almond extract. Beat with mixer until smooth texture. Pour in prepared shells. Bake at 350° approximately 1 hour.
Combine all ingredients. Work into a very smooth mixture. Shape into small balls. Store, covered, in the refrigerator or freezer. Makes 40 balls.