HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients, using enough mayonnaise to give a good spreading consistency. Cut crusts from thin sandwich bread. Spread with shrimp mixture. Roll tightly, jelly roll fashion, in Saran freezer film or a slightly dampened paper towel. Chill or freeze. Slice thinly, about 1/2-inch. Makes about 1 cup spread. Cutting 5 pinwheels per slice of bread, makes about 50 sandwiches.
Cream Crisco, sugar and eggs. Add baking powder, salt, vanilla and baking soda. Alternate milk and flour. Roll out 1/4-inch thick and cut into shapes. Bake at 350° for 8 to 10 minutes.
Prepare and bake brownie mix as directed on package, using 13 x 9-inch baking pan. Cool completely in pan on wire rack. Mix sour cream and sugar until well blended. Spread over baked brownies. Decorate with strawberries and blueberries to create flag design. Store frosted brownies in refrigerator. Serves 12.
Combine all ingredients, except vanilla. Bring to full rolling boil and boil for 1 minute. Remove from heat; stir in vanilla. Beat hard until smooth and shiny. Pour and spread over cake.
Brown chops on both sides in skillet. Remove chops and set aside. Add water to make pan gravy from drippings. Use this gravy alone or add cream soup (celery or mushroom) and onion.
Combine all ingredients in a saucepan. If too runny, add more brown sugar. Spread over cake. Broil until bubbly.
Mix all ingredients together; put in pan. Take the batter which has been set aside and pour or spoon over peach mixture. Bake until golden brown approximately 40 minutes until top is brown and liquid is bubbling. Test with a toothpick to see that cake portion is not gummy.
Scrub potatoes and bake in a 450° oven until done. Cut potatoes lengthwise, scoop out the pulp and mash with butter, cream, salt and pepper. Mix thoroughly. Add onions and crabmeat. Fill the reserved shells with the mixture, and top with cheese. Bake at 350° for 15 to 20 minutes or until cheese is melted.
In a bowl, mix flour and lard. Stir egg and vinegar in a cup with salt. Add to flour mixture enough water to make dough to roll out good. This will make 2 crusts.
Brown ground beef in a large pot; add onion as soon as beef begins to brown. Chop tomatoes into large pieces and add, with salt and pepper, to beef. Cook over low heat. In another pan, cook macaroni as directed on package, but reduce cooking time to 5 minutes. Drain macaroni and add to tomato mixture; stir. Add V-8 juice until it just covers macaroni and tomatoes. Cover and cook over low heat, stirring occasionally, until macaroni is fully cooked and sauce is reduced, about 20 to 30 minutes.
Cream the sugar and Crisco. Add eggs. Add dry ingredients alternately with milk. Add flavorings and butter. Bake in Bundt pan for 1 hour at 350°. Serve by itself or with toppings.
Soften cream cheese in a bowl. Stir in picante sauce. Add salt and pepper to taste. Blend well. Serve with corn chips or potato chips. Add more picante sauce for a hotter taste.
Heat oven to 350°. Stir all filling ingredients in a large bowl until well blended. Pour into pie shell; bake for 50 to 60 minutes, until top and crust are golden and a pick inserted in center comes out clean, but oily. Cool completely on wire rack.
Wrap a slice of bacon around a water chestnut that has been cut in half. Secure with a toothpick. Broil until bacon is done. After removing from oven, drain the bacon on a paper towel to remove excess grease. Do this for as many as you would like. Mix the chile sauce, mayonnaise, brown sugar and dry mustard together. Pour over bacon. Bake at 350° for 20 minutes.
Mix all together. Fill tortillas. Sprinkle with grated cheese. Bake in oven until cheese melts.
Mix the first 4 ingredients. You can mix corn and enough milk or water to make like pancake consistency. Fry in hot grease until brown (like pancake size).
Mix and pour in unbaked pie shell. Bake at 350° for 45 to 50 minutes.
Mix the cream cheese and powdered sugar until good consistency. Add peppermint to taste. Roll in balls, then roll in confectioners sugar and push into mold. These can be made ahead and frozen.
Bake cakes as directed using two 9 x 13-inch pans; prior to baking add 1/4 cup of chocolate chips to each pan. Cool. Frost top on one layer with pudding, sprinkle with nuts and place second layer on top. Frost entire cake with can of frosting. Serve with good coffee! Large cake, serves a lot of people.
Cream butter and sugar. Add eggs and beat well (real creamy). Add flavoring. Add dry ingredients, alternating with sour cream. Mix well until real creamy. Pour 1/2 batter in bottom of Bundt pan (greased and floured). Spoon all around 1/2 cranberry sauce and sprinkle with 1/2 the nuts. Add rest of batter and repeat with remaining cranberry sauce and nuts on top. Bake for 30 plus minutes in 350° oven. You may glaze, sprinkle with powdered sugar or serve plain.
Mix all ingredients. Scoop out loaf of Italian bread. Cut bread into chunks. Spread mixture into scooped out bread right before serving.
Combine milk, sugar, Bisquick, eggs, butter and vanilla in blender. Cover blender and blend on low for 3 minutes. Pour into greased 9-inch pie pan. Let stand about 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes.
Thaw hash browns. Mix together all ingredients. Spread in greased 9 x 13-inch baking dish. Top with grated Cheddar cheese and crushed potato chips. Bake at 350° for 40 minutes. Serves 12.
Mix ingredients with spoon. Pour into unbaked pie crust. Bake for 10 minutes at 400°, then for approximately 40 minutes at 350°.
Heat 2 cups apricot nectar to dissolve jello. Add drained juice from fruits to rest of nectar to make 3 cups cold liquid; add to jello mixture and chill slightly. Mix fruits in cooled jello and pour in 11 by 9 inch pan.
Beat egg yolks until light and fluffy. Then add sugar. (Add brandy, then rum, if desired.) Add milk and 3/4 of a half gallon of vanilla ice cream. Beat egg whites until stiff and add to mixture, mixing well. Sprinkle with nutmeg. Better to let stand overnight.
Beat until smooth and fold in the green onions. Optional: Cut out top of round rye bread and fill with cheese mixture. Cut up extra rye for dipping. Make the night before.
Mix flour with sugar and drain a small amount of pineapple juice. Mix ingredients together and turn into pie shell. Bake at 350° until rises to the top and turns golden brown.
Beat margarine until softened. Add sugar and beat until light. Stir together dry ingredients and add alternately with eggs to margarine-sugar mixture. Stir in orange peel, carrots and walnuts. Pour into 2 greased and floured 9-inch layer pans. Bake at 350° for 40 minutes or until a toothpick inserted in center comes out clean. Heat and stir marmalade. Spread between layers and on top of cooled cake. Refrigerate before slicing.
In a large pot, brown the meat with the onion. Cook until the onion is tender. Drain off the grease. Add salt and pepper to taste. Stir in the remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer 15 minutes, or until the noodles are tender.
Put the ice cream and milk in the blender. Push each button for 10 seconds. Pour out and there's a good milk shake ready to drink.
Mix orange peel with mashed potatoes and place in a greased baking pan. Mix butter with syrup and pour over top. Bake, uncovered, at 350° for 25 minutes.
Boil macaroni until tender and drain water. Add cheese (desired amount) while macaroni is still warm and then add milk to top of macaroni. Turn heat to low or simmer, cover and stir occasionally while it thickens. Add salt and pepper to taste.
Pour over chicken and bake in roasting pan. Bake at 350° for about an hour or until tender.
Mix Jell-O, boiling water, raspberries and applesauce. Mix sour cream and marshmallows together and spread on Jell-O after it has congealed. Return to the refrigerator. (Double recipe for 9 x 13-inch Pyrex dish.)
Pour over dough. Bake in a 350° oven for 30 to 35 minutes.
Cut butterfish in serving pieces. Marinate in Mirin, sugar and shoyu. When ready to serve, dredge in flour or cornstarch and fry in oil until browned and crisp.
Melt butter and let set to room temperature. Beat eggs until foamy; add flour, sugars and butter and beat well. Add chips and nuts. Pour in unbaked pie shell. Bake for one hour at 325°. Serve warm with whipped cream or ice cream.
In a blender, combine all ingredients until well blended. Pour over 12 ounces hot fettuccine.
Melt oleo in baking dish. Mix 1 cup sugar, flour, baking powder and milk. Pour this mixture over melted margarine or oleo, but do not stir. Put fruit on top; sprinkle 1/2 cup sugar on top of fruit. Bake at 350° for 55 minutes. Wonderful!!
Mix together graham cracker crumbs, confectioners sugar, peanut butter, 2 sticks melted butter and vanilla. Press into buttered 9 x 13-inch pan.
Combine mayonnaise and cheese. Spread on top of bread. Bake for 15 to 20 minutes at 350°.
Combine water and raisins. Bring to a boil. Remove from fire and cool to lukewarm. Stir in salad oil. Stir in sugar and egg. Sift together dry ingredients. Beat into egg and raisin mixture. Stir in	nuts and pour into greased and floured pan. Bake	in a moderate 375° oven until light brown. Cut in bars. Dust with confectioners sugar. Makes 2 dozen brownie size cookies.
Mix and bake cake as directed, making 2 layers. Cool. Prepare instant pudding as directed; refrigerate.
Boil 9 cups water with 4 tea bags. Add 2 cups of sugar. Stir until dissolved. Cool and add orange juice, lemonade and brandy. Freeze. To serve, spoon slush in glasses and add 7-Up to taste.
Brown beef, onion and pepper. Pour off grease; add can of tomato soup, and 1 can water. Let simmer about 8 to 10 minutes. Cook macaroni according to package. When tender, add to skillet. Stir together; add cheese, stir and serve.
Pour boiling water over tea bags. Steep 5 minutes. Add 4 cups cold water to make two quarts. Add one 12 ounce can lemonade concentrate for each 2 quarts of tea. Can add sugar to taste if you like a sweeter drink.
Chocolate Caramels: Melt chocolate; add syrup and 1/2 pint cream. Cook 10 minutes and add remaining ingredients. Cook until soft ball stage on candy thermometer (255°).
Peel and cut	carrots lengthwise. Cook until tender. Reserve liquid. Arrange in a shallow baking dish. Combine horseradish, onion, carrot liquid, salt, pepper and mayonnaise. Pour over carrots. Combine crumbs, butter and paprika and sprinkle over top. Bake 15 to 20 minutes in 375° oven. (May be prepared ahead and refrigerated for later baking. Add extra time for cold dish.)
Heat oven to 375°. Brown ground meat and drain excess fat. Add spaghetti sauce to ground meat. Pour 1/3 meat mixture into 13 x 9-inch pan. Add 1 layer of uncooked noodles, 1 layer of cottage cheese, 1/3 meat mixture and 1/3 of the Mozzarella cheese. Repeat layers of noodles, ground meat mixture and remaining Mozzarella cheese. Top with grated Parmesan cheese. Cover with foil and bake 45 minutes to 1 hour. Remove and let stand 5 minutes.
Cook noodles according to package directions; drain. Cook broccoli according to package directions and drain well. Mix all ingredients together and pour into an 8-inch square pan. Bake at 350° for 1 hour.
Beat cake mix, oil, eggs, pudding and water. Spread into greased and floured jellyroll pan. Bake 15 to 20 minutes at 350°. Cool completely. Cut in half.
Drain corn and enough cream to make 1 cup. Melt butter. Stir in flour, salt and pepper. Add liquid gradually, stirring constantly. Cook until thickened. Remove from heat and stir in corn and eggs. Pour into a greased 10 x 6-inch casserole dish. Mix melted butter into crushed corn flakes and sprinkle over corn mixture. Bake at 350° for 45 minutes.
Cream butter; add sugar and cream well together. Add well beaten egg yolks. Mix and sift dry ingredients. Add alternately with the milk to the first mixture. Fold in the beaten egg whites. Bake at 375° for 25 minutes or until done.
Cook and drain pasta. Open can (use two for more sauce) of soup. Do not dilute! Heat. Add to pasta. Stir in sour cream or dip to taste, about 1/4 cup. Stir slightly to combine. Serve with warm bread and green salad. Takes about 15 minutes. Serves 2 or 3 people.
Soak beans overnight; drain. Add fresh water and cook over low heat until soft. Drain.
Press cookie dough into a round pizza pan. Bake at 350° for 10 minutes. Do not overbake. Should not be brown or crisp. Cool. Whip 2 cup of Cool Whip with cream cheese. Spread on crust. Mix fruit with strawberry glaze and place on top of cream cheese. Refrigerate; cover with plastic or foil. Can be served like pizza topped with additional Cool Whip.
Cream sugar and shortening; add egg and vanilla. Sift flour and salt and add gradually to creamed mixture; add coconut and nuts. Butter a 9-inch square pan well; pat 1/2 of mixture in pan and press down well. Cover with jam; sprinkle remaining mixture over jam. Spread and press down very carefully. Bake in preheated 350° oven for 35 minutes, until lightly browned. Cool completely before attempting to cut into squares. If not COOLED COMPLETELY, they will fall apart.
Put hamburger, beans and bottle of hot catsup (may add Tabasco to taste if you want it hotter) in a pan and mix well. Chop the onion and green pepper. Sprinkle 1/2 jar of olives, onions and green pepper over the top of the hamburger mixture. Then sprinkle 8 to 16 ounces of cheese on top of the peppers, etc. Cover with tin foil and heat in 200° to 250° oven for 20 to 30 minutes. Serve with nacho chips. Dip freezes well.
Melt butter in 9 x 6-inch baking dish. Mix other ingredients except filling and pour into the butter. Stir with spoon. Dump the pie filling in the center of the milk and flour mixture. Do not stir. Bake at 350° for 1 hour.
Dissolve Jell-O in boiling water. Add pineapple and beets. Stir salad a couple of times while it is setting.
Cook carrots; drain. Set aside. Mix other ingredients and bring to a boil. Pour over carrots. Refrigerate; eat cold or hot the next day.
Rinse peas in hot water; drain. Combine veggies, nuts and bacon with sour cream.
Soak bread in milk. Mix with the meat, salt, pepper and garlic powder. Roll into bite size balls and place in casserole dish. Mix jelly and chili sauce together. Pour over meat. Bake at 375° for 45 minutes to 1 hour. Makes 40 to 50 meat balls.
Soften active dry yeast in warm water (110°). Combine milk, shortening, sugar and salt; cool to lukewarm. Add softened yeast and egg. Gradually stir in flour to form soft dough. Beat vigorously; cover and let rise in warm place until double in bulk. Punch down.
Cook mushrooms in a skillet coated with cooking spray over medium-high heat until tender. Set aside. Dissolve bouillon granules in water. Combine bouillon, mushrooms, long grain rice and remaining ingredients. Spoon into a 13 x 9 x 2-inch baking dish. Cover and bake at 350° for 20 minutes or until thoroughly heated. Makes 12 servings.
Slice tomatoes in wedges. In small bowl whisk vinegar, mustard, salt and pepper until well blended. Whisk in oil and parsley. Pour over tomatoes.
Boil sugar and water about 10 minutes. Cool syrup. Add remaining ingredients except ice. Pour into punch bowl. Float pieces of ice and lemon slices on top of bowl.
In saucepan, combine sugar, salt and milk. Cook and stir until bubbly. Stir a moderate amount into eggs. Immediately return to heat and cook 2 minutes. Add butter, vanilla and coconut. Pour into cooled pie shell. Top with meringue. Bake at 350° for 12 minutes.
Peel and cube eggplant; drop into boiling water. Cook about ten minutes. Drain, mash and set aside in glass bowl. Saute chopped onions, green pepper and celery in butter for about 15 minutes. Mix all together, reserving some cheese and crumbs to sprinkle on top. Pour into greased baking dish; top with cheese and bread crumbs. Bake at 375° for 15 minutes, then 350° for 15 minutes.
In a medium saucepan, combine the peanut butter, 1/3 cup corn syrup and 3 tablespoons of sugar. Cook over low heat until the peanut butter is melted, stirring constantly. Stir in the 2 1/4 cups of cereal until well coated. Spread the peanut butter-cereal mixture into a greased 9 x 6-inch pan, pressing evenly into the pan; set aside.
Mix jello and pineapple and bring to boil. Remove from stove and cool completely. When cool, mix remaining ingredients. Chill until set. Will keep in refrigerator several days.
Mix salt, sour cream, soup, Cheez Whiz, onion and 1/2 stick of butter, melted. Add potatoes. Pour into greased 9 x 13 dish. Melt remaining butter; mix with crumbs. Layer over mixture. Bake at 350° for about 1 hour.
Combine crumbs, oleo, peanut butter and sugar. Work together until smooth. Press this mixture into a buttered 9 x 9-inch pan or larger. Melt chocolate of choice. Spread over crumb mixture. Refrigerate until firm. Cut into bars.
In a large saucepan in hot Wesson oil, saute the onion and garlic until tender but not brown. Stir in flour and cook 1 minute. Add remaining ingredients. Stir until well blended. Simmer uncovered 20 minutes. Cool slightly and then pour soup, one third at a time, into the blender or food processor. Puree until smooth. Makes 6 cups.
Peel apples and cut into small pieces. Pour on sugar. Let stand for 10 minutes. Add oil. Beat and add eggs and mix. Sift dry ingredients all together, including nuts. Fold into apple mixture. Cook in greased and floured tube pan at 325° for 1 1/2 hours.
Bring to a boil the orange juice, sugar and cornstarch. When slightly thickened, remove from heat. Add egg yolks, butter and vanilla. Mix until smooth. Pour in a baked pie shell.
Wash chicken breasts. Lay flat. Cut cream cheese into 4 square pieces. Place 1 piece in center of chicken. Chop green onions and sprinkle over each of cream cheese. Roll chicken around cream cheese; wrap each with 1 to 2 slices bacon. Serve with toothpicks. Place in a square baking dish. Bake, uncovered, for 45 to 50 minutes at 375°.
Preheat oven to 350°. In large bowl, combine flour, sugar and egg; cut in 1/2 cup butter until crumbly. Stir in walnuts. Reserve 2 cups crumb mixture. Press remainder of mixture in bottom of 13 x 9-inch baking pan. Bake 15 minutes. In heavy saucepan, over low heat, melt caramels with condensed milk and 1/4 cup butter. Pour over crust. Top with reserved crumb mixture. Bake 20 minutes or until bubbly. Cool. Cut into bars.
Preheat oven to 350°. Spray Bundt pan with Pam. In saucepan, melt butter, stir in frosting mix in rolled oats. Stir until crumbly. Add 2 tablespoons flour; set aside. In large bowl, blend sour cream, eggs and bananas until smooth. Blend in cake mix, beat 2 minutes. Pour 1/3 batter (2 cups) into Bundt pan. Sprinkle with 1/3 of crunch mixture. Repeat twice, ending with crumb mixture.
Mix pudding according to package directions. Add condensed milk and Cool Whip; mix well. Layer wafers and sliced bananas; pour pudding mixture over. Refrigerate.
Beat egg, then add juice from fruit cocktail and vanilla. Mix together flour, sugar, baking soda and salt; add to juice mixture. Fold in fruit cocktail. Pour in greased 9 x 13-inch pan. Combine brown sugar and nuts; sprinkle evenly over batter. Bake at 350° for 45 minutes. Serve warm or cold, plain or with cream or ice cream.
Saute onion in butter until tender but not browned. Blend in flour and seasonings.Add milk and chicken stock and continue cooking until thickened, stirring frequently. Fold in crabmeat gently and continue to cook for a few minutes until crab is heated through. Garnish bowls of soup with chopped parsley.
Mix oil, sugar, eggs, vanilla, salt, flour, soda and apples together well. Grease and flour 2 bread pans. Pour batter into pans (batter will be stiff). Bake at 300° for 1 1/2 hours. Take out of pans. Sprinkle tops with sugar and cinnamon and wrap in foil while still warm. Makes 2 loaves.
Mix sour cream with frozen orange juice with electric mixer until blended. Sprinkle pudding over top and mix thoroughly. Chill.
Mix flour and brown sugar with a fork or pastry blender. Reserve 1/2 cup of the mixture. Add buttermilk, baking soda, egg and vanilla to the remaining mixture. Blend well the mixture and pour into the greased and floured 9 x 13 x 2-inch cake pan. Mix together the crushed Heath bars and nuts. Add to the 1/2 cup of reserved mixture and sprinkle over the top of batter. Bake in a 350° oven for 30 minutes or until done.
Beat cream cheese and sugar. Stir in fruit, then topping. Freeze in large aluminum pan. Freeze and cut into squares to serve.
Scald and peel tomatoes. Put in jars; mash down until juice is at top. Put in 1 medium pepper (jalapeno or chili) and 1/2 teaspoon salt per pint. Put lids on. Bring hot water bath to boiling, up to the lids. Boil 35 minutes per pint.
Cook sausage and drain. Separate crescent rolls into triangles and press into shallow baking pan which has been greased. Spoon sausage on top; sprinkle with potatoes. Top with sharp cheese.
Mix together the cream cheese and sour cream until smooth. Add in picante sauce. Mix until well blended. Pour into a 9 1/2 x 11-inch baking dish.
Mix flour and baking powder and set aside. Cream sugar and butter. Add yolks and beat until fluffy. Mix flour with sugar mixture and milk alternately. Add vanilla and fold in beaten egg whites. Bake at 350° for 45 minutes to 1 hour in a 9 x 13-inch pan.
Measure just enough water to dissolve sugar and to moisten mixture. Mix all ingredients in bowl. Make sure the mixture is well coated. Bake at 350° for 10 to 15 minutes on a greased pan until golden brown.
Combine first 5 ingredients. Mix cream and mayonnaise. Spread on top. Top with crushed potato chips. Bake 1 hour at 300°.
Mix together in order given: broccoli, chicken, Cheez Whiz, Cheddar cheese, mushrooms, cream of chicken or mushroom soup, cooked rice and milk; and bake in baking dish at 350° for 1/2 hour.
Mix; put in casserole dish. Top with crushed corn flakes or potato chips. Bake at 450° for 15 to 20 minutes. Serves 8.
Dissolve yeast and 1 tablespoon sugar in lukewarm milk. Add 1 1/2 cups of flour. Beat until smooth. Cover and let rise in warm place, free from draft, until light, about 3/4 hour.
Mix and roll into balls (will double in size). Grease pans. Bake for 5 minutes at 450°. Makes 4 to 5 dozen (small).
Mix cake mix, sour cream, eggs, water and bananas. Add in nuts, cherries and chocolate chips. Bake as directed on box and enjoy!
Beat eggs until frothy. Add oil, sugar, zucchini and vanilla. Add dry ingredients. Fill paper baking cups 1/2 to 2/3 full with batter. Sprinkle top of batter with sugar and cinnamon. Top each with 3 or 4 chocolate chips. Bake in a 375° oven for 20 minutes. No need to frost. These also freeze well. Makes 36.
Brown meat; add carrots and green onions. Cook until carrots are tender (if using fresh ones). Add cooked rice (cook rice in water). Mix well. Add soy sauce to taste.
Place ingredients in order given in blender jar. Mix until smooth. Pour into pastry shell and bake for 30 minutes or until firm in the center.
Beat eggs and sugar until thick and lemon colored. Beat in oil until well blended. Stir in nuts, chocolate, orange rind and salt. Stir in matzo meal. Let stand 20 minutes. Drop batter by teaspoon on oiled pan dusted with matzo meal. Bake at 375° for about 10 to 12 minutes until pale golden. Makes about 4 to 5 dozen.
Cook macaroni as directed. In a large bowl, layer greens, macaroni, 1 1/2 cups of cheese, tomatoes, cut in wedges, shrimp, peas and cabbage.
Stir together first 6 ingredients until creamy. Alternate flour and milk, starting with flour. Roll to 1/4-inch to 1/3-inch and cut into desired shapes. Cookies can be frosted, if desired.
Brown meat. Stir in tomato sauce and seasoning mix. Simmer 5 minutes. Unroll dough. Press onto bottom and sides of ungreased 12-inch pizza pan. Prick bottom and sides with fork. Bake 10 to 12 minutes or until golden brown.
Put packages of spinach in an 8 x 8 x 2-inch glass pan so that they lean on the edge of the pan. As spinach cooks, liquid will drain out the bottom. Microwave on High for 9 to 10 minutes; drain and discard liquid and box. Place spinach in dish and add dry soup mixed with sour cream. Level. Sprinkle stuffing over top. Dot with margarine and top with cheese. Microwave at 70% for 8 minutes or until heated through. Serves about 6.
Mix first 5 ingredients together. Optional: black olives, tomatoes, onions. Roll up in tortilla shells & cut into sections. Serve with salsa & sour cream.