HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water. Let stand for 5 minutes. Combine flour, sugar and salt in a large mixing bowl. Cut in 3/4 cup butter with pastry blender until mixture resembles coarse meal. Combine eggs, milk and yeast mixture; add to the flour mixture, stirring well (dough will be sticky). Cover and refrigerate overnight. Punch dough down and divide in half. Roll each half into a 12-inch circle on a floured surface; cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end. Seal points and place rolls, point side down, on greased baking sheets. Curve rolls into crescent shape. Brush with melted butter. Cover and let rise in a warm place for an hour. Bake at 400° for 8 minutes.
Mix first 3 ingredients and set aside. In saucepan, add the last 5 ingredients and bring to a boil. Pour over cabbage and stir often. When cool, refrigerate. Best if made a day ahead of time.
Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed of electric mixer for 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9-inch layer pans. Bake at 350° for 35 minutes. Cool in pans for 15 minutes. Remove and cool on rack. Fill and frost with Coconut-Cream Cheese Frosting.
Place strawberries in baked pie shell. Cook water, sugar, cornstarch, flavoring and as much red food coloring as you want, until thick. Let cool. Pour over strawberries in shell, then refrigerate and serve.
In a mixing bowl, combine first 6 ingredients and pour into greased 9x13 in. pan. Combine pecans, sugar and cinnamon. Sprinkle over batter. Cut thru with knife to swirl. Bake 350 degrees for 30 minutes. Combine sugar and orange juice until smooth. Pour over hot cake.
Mix all ingredients except ketchup. Place in a metal baking pan; form into loaf. Cover bottom of baking dish with ketchup (1/2-inch deep). Place in preheated 350° oven, depending on your oven, and bake about 1 hour. The ketchup and juices from the meat make a wonderful sauce to serve over meat loaf.
Mix as mentioned. Take half the dough; pat into pan. Spread filling over it. Take small pieces of dough; pat over top. Bake. Cool. Cut in strips.
Combine all ingredients and 1 cup water in saucepan, mixing well. Cook 45 minutes. Braise chops or ribs in sauce in usual manner.
Prepare spaghetti; brown ground beef and drain. Stir herb-spice mix, tomato paste and water together. Bring to a boil; simmer 10 minutes. In 11 3/4 x 7 1/2-inch baking dish, layer half of the spaghetti sauce, cottage cheese, spinach and Mozzarella cheese; repeat layers. Sprinkle with grated Parmesan. Bake at 350° for 20 to 25 minutes. Makes 6 to 8 servings. Make ahead; assemble casserole. Cover tightly and refrigerate.
Mix and beat 4 minutes. Bake in 3 greased and floured cake pans at 350° 25-30 minutes.
Mix first 5 ingredients in saucepan. Stir 2 cups milk in gradually. Cook over low heat, stirring constantly until mixture boils. Boil 1 minute. Blend in vanilla and, if desired, 1 tablespoon butter.
In a 4-quart pan, combine milk, broth and soups. Blend well. Add remaining ingredients except cheese. Mix well and cook over medium heat approximately 10 minutes. Stir occasionally to prevent scorching. Add cheese just before serving. Stir until melted. Served with crescent rolls and salad, this makes a great easy to fix meal.
Cook rice according to directions on package (quick-cooking rice may be used). Combine cooked rice with sour cream and season to taste with salt. Arrange half the mixture in the bottom of a greased casserole. Cut the 1/2 pound of Jack cheese into domino-sized pieces and wrap them in strips of green chili peppers. Place these on top of the rice in the casserole, add the remaining rice mixture, and dot with butter. Cover with the grated Jack cheese. Bake in a moderate oven (350°) for 30 minutes. Serve hot. Serves 4 to 6.
In an airtight container, combine all ingredients; mix well. Makes 2 cups of mix.
Cook macaroni as directed on package. In a 1 1/2 quart casserole, cook onion and butter in microwave on Medium-high for 1 to 2 minutes or until onions appear transparent. Cube Velveeta cheese and cut up tomatoes. Add all ingredients to casserole with onions. Stir to mix. Microwave on Medium-high heat for 2 to 3 minute intervals (stir in between) until cheese is melted. Serve with Italian bread. Makes 6 servings.
Mix sugar and cornstarch; stir well. Add water and cook until clear. Remove from heat; add jello. Let cool. Pour half of jello mixture into crust. Add berries which have been cut into fourths; then add remaining jello mixture. Top with 1 small container whipped topping. Refrigerate until served.
Place steak in baking dish; season with salt and pepper. Spread with butter and add a layer of lemon. Cover with chopped green pepper, top all this with chili sauce.
Prepare cake according to directions on box using two 8-inch layer pans. Split both layers horizontally after they have cooled. Blend together the sugar, sour cream and coconut. Chill. Spread all but 1 cup of the sour cream mixture between the layers. Blend the remaining cup of the mixture with whipped cream. Spread on top and sides of the cake. Seal in airtight container and refrigerate for 3 days before serving. Keep refrigerated after cutting. (Ours never last the 3 day waiting period!)
Mix all ingredients together and put into a casserole dish. Top with the biscuits. Bake at 350° for 1 hour or until hot and bubbly.
Cut potatoes (with skin on) into wedges. Combine all other ingredients. Drop and roll potatoes thoroughly. Place on large flat pan. Dab with 1 stick margarine. Bake at 400° for 3/4 to 1 hour.
Steam marshmallows over hot water and add pineapple. Combine with whipped cream. Pour into a greased tray to become firm. Does not require freezing.
In 1 1/2-quart casserole dish, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can onions. Bake at 350° for 25 minutes or until hot and bubbling; stir. Top with remaining onions. Bake 5 minutes or until onions are golden brown.
Heat oven to 350°. Lightly grease jelly roll pan. Mix all ingredients thoroughly. Shape into 1-inch balls and place in pan, not touching each other. Bake 20 to 25 minutes. Serve warm.
Toss all ingredients to blend. Put in casserole or six individual dishes. Sprinkle grated cheese over top. Cover with crushed potato chips. Bake in 375° oven for 25 minutes.
Let the frozen puff pastry thaw (this takes about thirty minutes). Preheat the oven to 400°. Dust your countertop with flour. Lay the puff pastry on the floured area.
Combine soup and milk; set aside. Combine tuna fish, broccoli, 1/2 cup cheese and 1/2 can French onions. Stir in 3/4 cup soup mixture. Divide tuna mixture evenly between the tortillas and roll up; place, seam side down, in a lightly greased 9 x 13-inch baking dish. Stir tomato into remaining soup; pour over top of tortillas. Bake, covered, at 350° for 35 minutes. Top center of tortillas with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Makes 6 servings.
Cream butter; gradually add sugar, beating well. Add eggs 1 at a time, beating after each addition. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in vanilla and pecans; spoon batter into a greased 13 x 9 x 2-inch glass baking dish. Bake at 325° for 15 to 18 minutes or until top is barely soft to the touch. Remove from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with frosting. Let frosting harden before cutting the cake.
Dissolve jello in boiling water. Chill until thickened. Beat with blender and add defrosted lemonade, Cool Whip and orange marmalade. Pour into greased mold pan and chill until set.
Dice eggplant and onion. Combine eggplant and onion with celery, salt and pepper. Bring 1-inch water to a boil in a medium saucepan. Add vegetables and cook, uncovered, 5 minutes. Drain off water.
In large saucepan, brown bacon and cook onion and celery with garlic and basil until tender. Stir in soups, water, tomatoes, ditalini and salt. Bring to boil. Cover; reduce heat and simmer for 15 minutes. Add cabbage and zucchini; cook 10 minutes more or until done. Stir occasionally. Makes 8 cups.
Drain the artichoke hearts and marinated artichoke hearts. Cut them in small pieces and place in the bottom of a pie plate, quiche dish or serving dish or your choice. Add the chopped jalapeno chili peppers and blend together. Scoop out 4 to 6 tablespoons of mayonnaise on the top of this mixture and spread over the top. Put the shredded cheese on top of the mayonnaise layer. Heat in the microwave oven until the cheese melts or in a conventional oven at 350° until bubbly. Serve with taco chips or raw vegetables. This is a very popular appetizer.
Dissolve sugar and water with Kool-Aid. Add ginger ale, pineapple juice and ice just before serving. Freeze ice cubes with cherry. Makes a pretty punch.
Mix well the shortening, sugar and eggs. Add milk and remaining ingredients. Stir in fruit and nuts. Chill dough overnight. Drop by spoonfuls onto cookie sheet and bake at 400° for 10 to 12 minutes.
Do not pare cucumbers; slice thin. Add onions, green peppers and sliced garlic. Add salt. Cover with cracked ice; mix thoroughly. Let stand 3 hours. Drain well. Combine remaining ingredients. Pour over cucumber mixture. Heat just to a boil. Seal in hot sterilized jars. Makes 6 to 8 pints.
Use paper cups or grease a 12-cup muffin tin. Mix dry ingredients, including nuts. Mix wet ingredients. Fold wet ingredients into dry. Bake for 20 to 25 minutes or until tester comes out clean.
Cook noodles as per package. Brown beef and salt, pepper and garlic to taste; drain. In a baking dish spoon a little sauce on bottom, then add noodles to cover bottom of dish. Add Provolone cheese, Ricotta cheese and ground beef. Cover with spaghetti sauce. Bake 30 to 45 minutes in a 350° oven.
Bake in tube pan at 350 degrees for 1 1/2 to 2 hours.
In a mixing bowl, combine gelatin and sugar; set aside. In a saucepan, bring cranberry juice to a boil. Remove from the heat and pour onto gelatin mixture, stirring to dissolve. Stir in the cranberry sauce. Chill until slightly thickened.
Bring orange juice to a boil. Lower heat and add rice. Cook, covered, for 20 to 30 minutes or until rice is tender. Combine chopped oranges with rice and mix with mayonnaise, pecans, parsley and onions. Spoon mixture onto ham slices and roll as tightly as possible. Place in greased baking dishes, seam side down.
Drop egg in bowl. Cover with ingredients as listed. Beat until smooth. Pour into greased 9 x 9-inch pan. Bake at 350° for 35 to 45 minutes.
Mash and cream the cream cheese; add the powdered sugar gradually, stirring until the mixture becomes like a stiff dough. Add desired flavoring and food coloring, mixing ingredients thoroughly. Roll in small balls and dip in the granulated sugar. Dip your mold in granulated sugar and press the ball down in the mold. Unmold at once on waxed paper.
Beat eggs and oil together. Sift flour and baking soda together. Add to egg mixture. Gradually add orange juice until you have a good consistency. Add nuts to batter if desired. Fry on a medium hot griddle. Serve immediately.
Heat oil in a large skillet over medium heat. Add carrots and onion. Saute vegetables 8 minutes. Remove vegetables from skillet, reserving pan drippings. Set vegetables aside.
Squeeze artichoke hearts dry. (I usually rinse them off with tap water after I drain the can.) Cut up into bite size pieces. Combine with cheese, mayonnaise and garlic powder.
Mix thoroughly and shape into loaf. Bake at 400° to 450° about 15 minutes, then reduce heat to 350°. Allow about 1 1/2 hours to make and cook.
Mix all ingredients according to directions on back of pudding mix. Pour into molds, ice trays or small paper cups. Insert popsicle sticks. Freeze. Makes 10 to 12 fudgsicles.
Combine first six ingredients in tight-fitting jar. Shake to blend. Refrigerate. Makes 1 1/2 cups dressing.
Rub ribs with garlic. Sprinkle with salt and pepper. Arrange onion in large baking pan. Place ribs on top. Add 1/4 cup water to pan. Cover with foil. Bake in a 350° oven for 1/2 hour. Combine remaining ingredients. Spoon over ribs. Bake, uncovered 1 hour longer. Serves 4.
In mixing bowl, put 1 mushroom soup, celery soup, eggs and medium handful of dried onions. Stir with large spoon until completely mixed. Open spice packet from stuffing mix and sprinkle 1/2 the packet evenly across mixture. Stir in, then sprinkle remaining 1/2 packet and stir in completely. Open can of mushrooms. Using cover, squeeze off juice and discard. Chop mushrooms into small pieces and add to mixture. Remove bag of croutons and flatten with rolling pin into Grape-Nuts size pieces. Be careful not to powder croutons too much. In a large bowl, put ground meat and chop until broken up. Add mixture to meat. With a large Baggie on hands, completely mix. Make 2 to 2 1/2-inch meat balls and put in pan that has been sprayed with Pam. Spoon remaining mushroom soup over meat balls. Bake at 350° for 1 1/2 to 2 hours.
In large bowl, beat butter until creamy. Gradually add the 1 cup sugar, beating until fluffy. Add the eggs, vanilla and sour cream; beat until well blended. Sift together flour, baking soda and baking powder. Gradually add this mixture to the creamed mixture, beating at low speed just until blended. Pour 1/2 batter into ungreased 10-inch tube pan. Combine 1/2 cup sugar, 1 tablespoon cinnamon and the chopped nuts. Pour 1/2 of this sugar mixture over the batter. Top with remaining batter and remaining sugar mixture. Swirl lightly with knife to marble. Bake 45 to 50 minutes in 375° preheated oven. Cool 10 minutes. Turn out of pan to cool on rack. Makes 1 (10-inch) cake.
Mix ingredients. Chill on wax paper. Shape mixture into log 8 x 1 1/2-inch. Roll in chopped nuts. Refrigerate.
Mix sugar, flour, spice and salt in a large bowl. Stir in pumpkin (sweet potato), milk and eggs. Pour half of the mixture into each pastry shell. Place on cookie sheet. Bake at 350° for 40 to 45 minutes or until tests done. Serve with whipped cream.
Heat oven to 350°. Measure all ingredients into large bowl. Blend 30 seconds on low speed, then beat 3 minutes on medium speed; scrape bowl often. Pour into greased and floured pans. Bake 50 minutes for layer pans, 60 minutes for 13 x 9-inch pan or 70 minutes for tube pan. Test for doneness.
Combine half and half and butter in a heavy saucepan; cook over medium heat until butter melts. Cool. Combine eggs, sugar and cocoa; beat at medium speed of an electric mixer 1 minute. Gradually stir in half and half mixture; set aside. Crumble biscuits into a lightly greased 2-quart shallow baking dish. Add egg mixture. Bake at 350° for 45 minutes or until a knife inserted in center comes out clean, covering with aluminum foil after 35 minutes to prevent overbrowning. Serve with whipped cream.
Beat potatoes, butter, sugar, eggs, milk and orange juice until fluffy. Add marshmallows and nuts. Pour in greased 1 1/2-quart casserole. Bake at 350° for 45 minutes.
Scrub potatoes with a brush. Bake at 325° until tender, about 1 hour. Remove the potatoes from oven. Cut in half lengthwise. Scoop out center of halves, leaving about 1/2-inch shell. Set shells aside.
Cook kraut. Be sure there is enough water to cover dumplings. Salt to taste. Drop by spoonful into hot kraut. Cook until done.
Roll meat in flour; brown slowly on all sides in little hot fat. Mix and add remaining ingredients. Cover; cook slowly 2 1/2 hours or until tender.
Combine cranberry juice concentrate and sugar in a heavy saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
Use a heavy pot. Saute garlic, celery, green onions and sweet onion in butter. Add chopped potatoes, mushrooms and carrots; cook 3 minutes. Add chicken broth, water, salt and pepper. Bring to a boil and reduce heat. Simmer, covered, 20 minutes. Whisk in 1/2 pint of half and half. Serve hot with a little grated sharp Cheddar cheese and chopped green onion sprinkled on top.
Mix flour, cocoa, sugar, and salt in pan. Mix egg yolks and milk and add to dry ingredients and mix well. Cook on medium heat until thicken, stirring constantly. Remove from heat. Add oleo and vanilla. Pour into 9-inch baked pie crust and top with meringue. Bake at 350 for 12 - 15 minutes.
Brown beef in oil. Add garlic and cook until yellow. Add soy sauce, salt, 1/4 cup water and cook for 45 minutes. Add vegetables. Cook 10 minutes. Stir in cornstarch blend with 1 cup water. Add tomatoes and cook 5 minutes. Serve over rice.
Stir together soft butter and minced garlic. Cover mixture and chill. Remove husks from corn, grill corn uncovered on a lightly greased grill rack over medium heat, about 10 minutes or until corn is tender. Turn several times as needed. Serve with garlic butter and salt while corn is still warm. 6 servings.
Cook Zucchini in small amount of water. When soft, put through a blender. Add sugar, vinegar, spices, and lemon juice to zucchini. Put in a heavy saucepan and bring to boil on low heat until thicken. Add Hot Candies until melted. continue cooking until thickened, stirring constantly. Put into hot jar and seal.
Combine all ingredients and shape into bite-sized balls. Brown in hot oil before baking 30 minutes on broiler rack in 325° oven. Pour 16 ounces barbecue sauce over meatballs before serving. Reheat in 200° oven and add more barbecue sauce. Serve from chafing dish.
Combine cake mix, applesauce, eggs and cocoa. Beat 2 minutes. Fold in raisins and nuts. Turn into a well-greased 9-inch tube pan. Bake at 325° for about 1 1/2 hours.
Mix well and bake in 9x12 cake pan at 350° for 30 minutes.
Soften shortening in a large bowl. Beat in sugar until smooth. Add eggs and vanilla and beat well. Mix flour, baking powder and salt in separate bowl. Add half of flour mixture and half of milk to egg mixture and beat 300 strokes. Add rest of flour mixture and milk; beat 300 strokes more. Fill greased baking pan half full or pans. Bake at 375° (moderate oven) 25 to 35 minutes or until cake springs back when touched. This is an old recipe and is good with strawberries over it.
Brown sausage; drain all but 2 tablespoons fat. Pat sausage in casserole. Brown meat. Put in casserole. Lightly brown peppers, onions, garlic and potatoes. Add to casserole. Put in spices; lightly toss. Add beef broth; cover. Cook at 350° for 1 1/2 hours.
Layer broccoli in dish. Mix soup, beaten eggs, cheese, onion, salt and pepper and pour over broccoli. Melt margarine. Crush cheese nips and sprinkle over broccoli casserole. Drizzle melted butter over all. Bake 40 minutes at 350°.
Beat butter and sugar until creamy. Add eggs, one at a time. Add flour and whipping cream, a small amount at a time, on low speed of mixer. Add flavorings. Start in a cold oven set at 325°. Cook for 1 hour and 15 minutes. Cool for 5 minutes, then turn out of pan.
Mix all ingredients in a pan and press down. Bake at 350°. Watch closely until golden brown, about 5 minutes. Let cool.
Bring Karo and sugar to rolling boil (one you can't stir down). Remove from heat and add peanut butter. Stir until smooth. Add cereal. Mix well and spread in well-greased 9 x 13-inch pan. Cut into squares.
Melt margarine, sugar, milk, cocoa and vanilla. Bring to a boil. Add peanut butter and boil hard. Add oats. Mix well and drop onto wax paper by the spoonfuls. Let harden.
Combine milk, sugar, vinegar, egg, butter, cornstarch, salt, celery seed and mustard. Cook and stir over low heat until thickened. Remove from heat and add onions and salad dressing. Peel and chop potatoes and hard-boiled eggs. Fold in dressing. Sprinkle with paprika.
Combine all ingredients. Pour in a 9 x 12-inch dish. Freeze firm. Let stand 15 minutes before serving.
Cook peas and onions together; set aside. Cook carrots and celery together; set aside. Cut up chicken; set aside. In large pot, melt butter. Add heaping 1/2 cup flour and blend well. Add milk and cream and 2 cups chicken broth slowly. Cook until sauce is creamy. Add mixture to vegetables, chicken and lemon juice. Mix well and season to taste. Pour into pastry lined 3-quart casserole. Top with crust. Slit top and bake at 350° to 400° or until browned.
Combine pudding mix, sugar and milk in a small bowl; beat slowly with a rotary beater or at lowest speed of an electric mixer until well blended, about 1 minute. Fold in whipped topping and spread on cake at once. Makes about 4 cups, enough for 2 (9-inch) layers. Store frosted cake in refrigerator.
Stir constantly until soft ball stage sugar, milk and butter. Add 1 teaspoon vanilla and 2 cups peanut butter. Mix. Put in buttered pan. Cool until hard.
Sift together flour, cloves, allspice and cinnamon. Add apples, dates and nuts. Stir, coating fruit with flour mixture. Set aside. Blend butter and sugar until creamy. Add eggs, one at a time, beating well. Set aside. Dissolve baking powder in milk. Dissolve soda in buttermilk. Add flour mixture, milk, buttermilk and jam alternately to egg mixture. Beat two minutes. Pour batter into 4 greased and floured 8 or 9-inch cake pans. Bake at 325° for 35 to 45 minutes or until toothpick inserted into center comes out clean. Cool and ice with date frosting.
Dissolve strawberry Jell-O in boiling water. Mix with electric mixer to the Jell-O mixture the cranberry sauce. Lightly grease an 8 x 12-inch dish or 10 x 10-inch glass dish or a large bowl. Pour 1/2 of mixture in dish; let set in refrigerator. Spread the sour cream over the set mixture. Sprinkle the chopped pecans over the sour cream. Carefully pour remaining Jell-O mixture over pecans; let set in refrigerator.
Mix chicken soup, mayonnaise, celery, onions and almonds together. Fold in chicken, cooked rice and boiled eggs. Refrigerate overnight. Cook covered at 300° for 30 minutes. Remove lid and add onion rings and cook for 15 minutes.
Place potatoes in bottom of greased baking dish. Crumble hamburger over the potatoes. Add vegetable beef soup. Cover and bake at 350° for 1 1/2 hours. Serves 6.
Chop tomatoes and drain off juice. Chop rest of ingredients and mix all of them together along with vinegar, sugar and salt. Add enough water to cover and cook slowly for 15 minutes. Seal in jars.
Cream together the butter and sugar. Add and mix the eggs and chocolate syrup. Combine in a bowl the flour, salt and baking powder. Gradually add to the chocolate mixture. Add the vanilla and nuts. Pour brownies into a 9 x 13 pan. Bake at 350° for 40 minutes.
Melt butter in heavy frying pan. Add onions and cook several minutes. Add remaining ingredients and simmer on top of stove for 1 hour. Serves 6.
Preheat large saucepan over medium heat about 1 minute. Spray twice with cooking spray. Saute the onions until translucent. Add 4 cups of the corn (2 cans) and saute 4 to 5 minutes, until softens a bit. Add 2 cups chicken stock and cook until corn can be mashed easily. Transfer contents of pan to a blender and puree until smooth. Return to saucepan. Add pepper, rosemary, thyme, black pepper, cayenne pepper, 1 cup chicken stock and 2 cups corn (1 can). Stir and cook 10 minutes more until it thickens. Garnish with the fresh basil.
Combine all ingredients with mixer for 5 minutes. Place a vanilla wafer on bottom of a foil baking cup (midget size, 2-inch diameter). Spoon a tablespoon of cheese mixture on top of each wafer. Bake in a 375° oven for approximately 15 minutes. Top with cherry, pineapple, strawberry or blueberry pie filling. Makes about 40 little cheesecakes.
Wrap each 1/4 apple in roll. Place in casserole bowl. Boil sugar, orange juice and butter together. Add vanilla and pour over apples. Bake 350 degrees for 30 minutes. When baked spoon some juice over bread to glaze.