HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice bread crosswise into 1-inch fingers, leaving attached. Mix cream cheese and dressing mix. Spread on bread. Pile on toppings. Broil until brown and bubbly. Makes 4 1/2 dozen fingers.
In saucepan over low heat, combine margarine and chocolate. Melt, stirring frequently, so chocolate doesn't burn or stick. In a bowl, combine sugar, flour and salt. Stir in chocolate mixture. Beat eggs, then add them to batter with the vanilla. Stir until eggs are well blended, but do not beat the mixture. Line muffin tins with paper liners. Fill each one about 2/3 full. Bake at 300° for 30 to 40 minutes. Check to see if muffins are done by inserting a toothpick in one near the center of the muffin. If the toothpick doesn't come out clean, bake for another 5 minutes before removing them from the pan. These taste much like brownies.
Beat eggs, sugar and oil. Add sifted dry ingredients. Add nuts and apples and stir. Pour into a 9 x 13-inch pan or Bundt cake pan sprayed with vegetable cooking spray. Bake at 325° for 1 hour.
Preheat oven to 350°. Cut potatoes into quarters. Place in a large saucepan. Cover with water. Bring to a boil over high heat. Cook until tender, about 8 minutes; drain. Combine salad dressing, sour cream, 1/2 c. cheddar cheese and bacon in a large bowl. Add potatoes and salt; stir well. Spoon mixture into a medium baking dish. Top with remaining cheese. Bake potatoes until bubbly, about 20 minutes.
Chop bacon; cook with onion and ground beef until brown. Place in casserole and add the rest of the ingredients. (I drain some of the liquid from the beans so casserole will be thicker when done.) Bake for 1 hour at 350°.
Brown beef and add to large stew pot. Add all ingredients at once and cook on a low simmer for 2 1/2 to 3 hours (or until you can pierce potatoes easily with a fork). Feel free to add any leftover vegetables from refrigerator such as corn, cauliflower, green beans, okra and broccoli. Serve with corn bread. Serves 4.
Cream together shortening, butter, sugar and eggs. Sift together and stir in flour, cream of tartar, soda and salt. Roll into balls. Roll in mixture of 3 tablespoons sugar and 3 teaspoons cinnamon. Place 2-inches apart on ungreased baking sheet. Bake at 350° for 8 minutes.
Combine all ingredients and put in greased baking dish. Bake about 1 hour in a slow oven (300° to 350°). Serve with any heated, undiluted mushroom or celery soup for the sauce.
Beat margarine and sugar to creamy. Add eggs and blend. Combine next 4 ingredients. Stir alternately with milk into sugar and margarine. Blend in warmed dates (in microwave one minute) and nuts. Mix all in food processor. Spread on a greased 9 x 9 x 2-inch pan. Bake at 350° for 35 minutes or until done. Let cool. Dust with confectioners sugar. Cut into 24 (3 x 1-inch) bars or smaller. Cut with pizza cutter.
Melt butter; add water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Drizzle over cake.
Prepare and bake cake as directed on package for 13 x 9-inch baking pan. Cool in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals.
Combine dates, raisins, 1 1/4 cups water, oil, nutmeg, cinnamon and salt.	Cook together for five minutes, until mushy. Cool to room temperature.
Boil all ingredients 1 minute then cool for 5 minutes. Pour over raised rolls. Bake at 350° for 25 to 30 minutes. Let rolls stand for 10 minutes. Remove from pan.
Cook cornbread according to package directions. Cool completely and crumble into a large bowl. Add corn, onion, pepper, tomatoes, cheese, bacon and eggs. Mix mayonnaise and salad dressing together in a small bowl. Combine with other ingredients in the large bowl and refrigerate for about 2 hours.
Peel and slice kohlrabi. Take green, young leaves off stems and cook separately in small pot with boiling salt water. Drain this water. Set cooked leaves aside and chop finely. Cook sliced kohlrabi in salt water for a few minutes. Do not overcook. In Crisco, brown onion and parsley; add flour. Brown slightly; add kohlrabi water or beef broth or just plain water to make a sauce. Add bouillon cube, stirring constantly over low heat. If needed, add salt and pepper to taste.	Add kohlrabi slices. Carefully stir	so as not to break up slices. Let come	to a low boil for only a minute. Serve with beef steak and fried potatoes.
Preheat oven to 350°. Cut steaks into 1-inch cubes. Brown meat slowly in skillet sprayed with nonstick cooking spray. Transfer to 1 1/2-quart casserole, which has a tight fitting cover. Add remaining ingredients. Stir well. Cover and bake for 1 1/2 hours. Remove cover and bake an additional 15 minutes. Serve over rice or egg noodles.
Brown ground beef until done; drain. Put in large saucepan and add soup. Add water as instructed on soup can. Mix well and cook until hot. Serve over rice or mashed potatoes.
Boil water and sugar for 10 minutes. Cool. Add rest of ingredients and freeze. Thaw to use and add 2 quarts of ginger ale.
Saute butter, onion and bell pepper. Add uncooked rice, mushrooms and beef consomme. Bake, covered, at 350° for 45 minutes or until rice is tender.
Put ice cubes in punch bowl. Combine all ingredients. Garnish with pineapple and lime slices.
Butter a round cake or pie plate. Break bread into small pieces and put in pan. Add milk and let bread soak a little. Add eggs, sugar and vanilla and stir lightly together. Pare and core the apples and cut as for cake. Place on top of bread mixture. Use 4 tablespoons of butter and dot top of cake. Sprinkle with fine bread crumbs and cinnamon or nutmeg as preferred. Bake at 350° for 1 hour. Apples should be brown and tender when done.
In saucepan, mix dry ingredients. Add oil, water and food coloring. Cook 3 minutes or until mixture pulls away from sides of pan. Remove from heat; put on table and knead slightly. Store in airtight container. Will keep several weeks. Great for Sunday School. Won't hurt kids if they eat it.
Mix all ingredients together and put in freezer until slushy. Take out and shake occasionally to make juices throughout.
Marinate 4 to 6 pork chops (1-inch thick) overnight in this sauce.
Cook cabbage until tender, about 20 minutes. Put into casserole. Mix cheese, soup and milk well. Add beaten sauce to the cabbage. Top with French fried onion rings. Bake at 350° for 20 minutes.
Chill 6-cup ring mold in refrigerator. If cooked pasta and chopped tomatoes are not chilled, chill them in refrigerator also.
Saute seasonings in butter (onions, celery, bell pepper, 3 to 4 pods garlic). Add shrimp or crawfish and cook until tender. In a separate pot, over low heat, melt cream cheese, Velveeta cheeses and half and half. Do not let stick. Do not boil. Combine seasoning and cheese. Serve over fettucini.
Blanch broccoli and salt to taste. Melt cheese in milk; set aside. Cook rice. Melt butter and add crushed crackers. Lay broccoli spears in long casserole dish. Spoon cooked rice in between spears. Pour on cheese sauce. Sprinkle cracker mixture on top. Bake at 350° until bubbles on top (approximately 30 minutes).
Combine crumbs and Parmesan in shallow plate. Fork-whip egg and oil in shallow bowl. Dip each piece of chicken in egg, then crumbs. Arrange in single layer on baking dish. Bake at 450° for 10 minutes or until no longer pink. Top with Mozzarella and return to oven until cheese melts. Makes 6 servings, about 275 calories each.
Combine flour, salt and soda. Stir in milk. Round dough into a ball and knead a few strokes. Divide into several pieces and roll out very thin on a floured board. Lay sheets of dough on ungreased, flat baking sheets. Sprinkle with salt and prick with fork. Cut in 1 1/2-inch squares or party shapes with sharp knife. Bake 10 to 12 minutes or until lightly browned. Easy and fun for children.
Slightly melt	butterscotch chips in saucepan. Mix in other ingredients. Spoon onto aluminum foil.
Mix well together. Bake at 425° for 30 to 35 minutes. Bakes great in iron frying pan.
In a very large mixing bowl, cream butter and sugar. Add eggs; then gradually add buttermilk and flour, stirring until smooth. Add water and soda. By hand, add bran flakes and All-Bran. Batter will refrigerate for up to 6 weeks, if you want to bake a few each day. Bake in 1/2 full muffin tins at 375° for 30 minutes. Yields 6 dozen.
Lay a large sheet of aluminum foil in (and across) a baking pan. Grease the center of the foil and place the beef on the greased spot. Sprinkle the meat with pepper. Cover the roast with the cream of mushroom soup. Then sprinkle the entire contents of the envelope of onion soup over the meat and the mushroom soup. Form an airtight envelope of foil around the meat. (Use the "drug store" double fold to join the sides and ends.) Fits loose. Bake at 325° to 350° for 30 minutes per pound.
Melt chocolate chips and butter together. Add eggs, powdered sugar, salt, vanilla, nuts and mix thoroughly. Cool slightly.
Cook 1 cup rice with 2 cups water. Simmer for 15 minutes. Fry bacon crisp. Push to one side of frying pan. Brown onion in bacon grease. Push to side of pan. Scramble egg(s) in bacon grease. Add cooked rice. Add enough soy sauce until colored as desired. Add salt and pepper to taste.
Mix the first 4 ingredients together the night before. Add the vodka and then the ginger ale when ready to serve. I use the bag of frozen fruit instead of an ice ring to keep it cold.
Scald the milk in the top of a double boiler. Mix the dry ingredients together and add to the scalded milk. Stir until blended and cook, stirring occasionally, until mixture begins to thicken. Cover and cook on low heat for 15 minutes. Remove from heat; add butter or margarine and vanilla, stirring until the butter is melted. Cool slightly. Pour into baked 9-inch pie shell. Chill pie thoroughly, at least 2 hours. Serve topped with sweetened whipped cream or Cool Whip.
Cook sausage, chop with fork and drain. Melt cheese over low heat in a double boiler. After cheese melts add the soup, RoTel tomatoes and sausage and mix well. Cook until well heated.
Cook lasagne noodles until soft and then drain. Brown hamburger with dried onions and salt and pepper to taste. Add pizza sauce and ketchup; simmer. Grate cheeses together. Layer hamburger, cheese, noodles and cheese four times. Sprinkle top with grated Parmesan. Bake at 325° for 20 to 30 minutes. (Use 9 x 13-inch pan and cover with aluminum foil.)
Break up sausage. Mix with grated cheese and Bisquick. Spoon out in balls onto a cookie sheet. Bake at 350° until brown.
Grease a 9 x 5 x 3-inch loaf pan. Beat eggs until frothy. Add sugar, oil and zucchini. Stir in remaining ingredients until well mixed. Pour into pan and bake at 325° for 45 minutes. Cool 10 minutes in pan. Turn out onto wire rack. Let cool thoroughly before slicing.
*I use low-fat, low salt Ricotta and lite Mozzarella cheeses. The original recipe also calls for 1/2 cup grated Romano or Parmesan cheese which I omit because of the fat content.
Put a layer of sliced tomatoes in a shallow bowl about 8 to 10 inches in diameter. Put a layer of sliced onions on top. Sprinkle a bit of salt and pepper around, a pinch of basil, 1/2 teaspoon sugar and 1 teaspoon each of vinegar and olive oil. Add another layer of tomatoes and onion slices. Repeat the seasonings. May repeat the layers until bowl is full. Refrigerate until ready to serve.
Mix all ingredients thoroughly. Form into a ball and roll in chopped pecans. Chill. Serve with assorted crackers.
(Use at least 2 egg whites or save egg whites from the pie and use that amount.)
In large bowl or electric mixer, combine ingredients. Beat until smooth; chill. On waxed paper, shape mixture into 4 logs (4 x 1 1/2-inch); roll in parsley or pecans. Serve with crackers. Makes 60 appetizer servings.
Mix well the coconut and pecans and spread in bottom of 9 x 13 inch pan that has been greased or sprayed with Pam. Prepare cake mix according to directions on box. Spread over coconut/pecan mixture. Mix cream cheese, margarine and powdered sugar. Pour or spoon over cake mix. Bake in 350 degree oven for 30-45 minutes. Cake may spill over sides of pan while baking. This cake is not pretty, but it makes up for looks in the taste.
Dump in order given into a 9x13 ungreased pan. Sprinkle dry cake mix on top. Cut butter in small slices and spread on top. Sprinkle with nuts. Bake at 350° for 25-30 minutes.
Mix all ingredients together; mix well. Drop by teaspoon on greased cookie sheet. Press each slightly. Bake at 400° for 8 to 10 minutes. Three small cookies contain 24 calories.
Break angel food cake in 9 x 13-inch pan. Cream sugar with cream cheese. Gradually add milk.	Beat with spoon until smooth. Add almond, vanilla and Cool Whip.	Mix until blended and pour over cake. Top with pie filling.	Chill at least 24 hours.
In 3-quart saucepan, place beans and bacon. Add enough water to cover. Bring to a full boil. Cook over medium heat, stirring occasionally, until beans are crisply tender (20 to 25 minutes). Add remaining ingredients and cook over medium heat, stirring occasionally, for another 10 to 15 minutes. Makes 6 servings.
Prepare pie shell as directed. In a medium bowl, mix coconut pie filling as directed. Add 1/2 cup of coconut in the pie filling. After filling is poured into the pie shell, add the other 1/2 cup of coconut on the top of pie and toast in oven, being sure not to burn the coconut. Let chill for 1 hour and serve.
Cut zucchini into small pieces and lightly cook and drain. Mix dressing and butter. Mix all ingredients with 1/2 of dressing mixture. Put in casserole dish and top with remaining dressing. Bake at 350° for 25 minutes.
Combine apples and sugar. Combine oil, vanilla and eggs. Mix in nuts, raisins and apple mixture. Combine dry ingredients, then add them to moist ingredients. Bake at 350° for 40 to 60 minutes.
Mix shortening, brown sugar, white sugar and eggs. Mix well, then add vanilla, soda, salt and flour. Mix well. Can add chocolate chips and walnuts or M&M's (plain or peanut). Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 10 minutes.
Soak peas overnight in hot water. Drain; put in pot and cover with water. Add onions and ham bone. Cook until peas are tender. Remove bone; mash peas real good. Melt butter in saucepan. Blend in flour, salt and pepper. Remove from heat. Add milk, stirring constantly. Bring to boil. Cook 1 to 2 minutes. Blend in pea mixture. Heat thoroughly. Serve hot.
Cream butter until smooth. Add confectioners sugar gradually, then the egg and vanilla. You can add food coloring if desired. Beat until creamy.
Grind pears, onions, peppers and celery. Add sugar, salt and spices to vinegar and mix thoroughly. Cook ground mixture in vinegar solution from 5 to 10 minutes. Seal in sterilized jars.
Lightly grease the bottoms and sides of a glass 13 x 9 x 2-inch baking dish with butter or margarine. It is important that only "lightly" greased. Spoon well mixed mixture into the baking dish and prepare topping.
Combine sugar and water in saucepan. Heat to boiling; stir until sugar is dissolved. Add Kool-Aid to mixture while hot. Cool. Add remaining ingredients along with water and ice to make 3 gallons.
Break cake into dish. Mix pudding, milk and ice cream until smooth. Pour over cake. Do not stir. Mix jello in boiling water. Stir in strawberries, freeze until thickens. Pour over cake and pudding. Refrigerate until ready to serve.
Combine cherries and 1/2 cup sugar in an 8-inch square baking pan, stirring well. Combine egg white, milk and vanilla, stirring well to blend. Pour over cherries. Combine flour and brown sugar in a small bowl, stirring well to mix. Cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in nuts. Sprinkle crumb mixture over top. Bake at 350° for 40 to 50 minutes or until golden brown. Serve warm. Yields 12 servings.
Warm 2 teaspoons oil until hot, but not smoking. Add the turkey and brown. Put turkey aside and drain. Add remaining 2 teaspoons oil to pan and saute onions and bell pepper until golden (3 to 5 minutes). Stir in chili powder, garlic and cumin. Cook, stirring, for 1/2 to 1 minute. Add the next 5 ingredients. Add turkey and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally. Add the kidney beans and corn. Cook about 5 minutes until last ingredients are heated through. Serves 4.
Dissolve raspberry jello in 2 cups boiling water in 9 x 13 x 2-inch pan. Stir in pie filling. Chill until partially set.
Combine beef, bread crumbs, egg, cheese, milk, onion powder and garlic salt. Form into small meatballs. Brown in oil. Drain. Sprinkle with paprika. Cover and cook over low heat about 10 minutes. Mix gravy and sour cream and pour over meatballs. Heat; do not boil.
Mix together all the ingredients. Pour into unbaked pie shell. Bake 5 minutes at 425°, then bake for 1 hour at 325°.
Mix the yeast with 1/2 cup of the water and a pinch of brown sugar in a large bowl and set aside about 5 minutes. After 5 minutes, stir in the remaining water, the milk, the remaining brown sugar, the salt and 2 tablespoons of the oil. Gradually stir in 4 cups of the flour. Mix, then beat in a mixer or a food processor until smooth, about 5 minutes. Mix in whole wheat flour, raisins and apple. Add another cup of flour to make a soft dough. By hand or with mixer knead dough for 8 minutes, adding additional flour to make a dough that is soft, smooth and not sticky. Lightly oil a bowl with 1/2 tablespoon of the oil and place dough in it, turning the dough to coat it completely. Cover and allow to rise until doubled, about 1 1/2 hours.
Mix together cinnamon and 4 tablespoons sugar. Cream butter; add 1 c. sugar and egg. Mix dry ingredients and add to mixture. Chill a few hours. Roll very thin. Cut with cookie cutters. Put on cookie sheet. Brush with water; sprinkle with cinnamon/sugar mixture. Press a piece of walnut in center. Bake in 350° oven for 7 to 8 minutes until light brown. Makes about 48 cookies.
Brown sirloin and onion in 2 tablespoons olive oil. Add beans, tomatoes and bouillon. Simmer 45 minutes or until desired thickness.
Melt butter; add sugar and salt. Mix. Warm milk. Add yeast and add to butter mixture. Add 1 cup flour, set in warm place (cover with towel) and let raise until spongy. Add 3 beaten eggs and rest of flour. Let double in size. Knead dough. Divide in 3 parts (each will make a dozen rolls). Let rise. Roll into a circle and cut in 12 pieces. Roll from big end to small (crescent shape). Bake at 350° until light brown.
Combine last 9 ingredients. Mix well. Add to potatoes and mix lightly. Chill.
Sprinkle yeast into warm water in large bowl. Stir until dissolved. Stir in milk, egg, sugar and salt. Stir in 3 3/4 cups flour to make soft dough. Beat dough vigorously about 2 minutes or until elastic. Sprinkle pastry cloth with 2/3 of remaining flour. Turn out dough; form or flat ball and sprinkle with remaining flour. Roll out to an 18 x 12-inch rectangle. Slice very cold butter into thin strips lengthwise over 2/3 of dough to form a 12-inch square. Fold, brushing off excess flour each time this way. Fold unbuttered third over middle third, then opposite end over top. Now fold into thirds crosswise, making a 6 x 4-inch block. It will be 9 layers thick. Repeat rolling and folding as preceding 3 more times. I then roll the dough to an 18 x 12-inch rectangle, then cut strips the longway. Twist the strips and coil into a roll. Place these on a cookie sheet and let rise in a warm place.
Cream butter and sugar. Beat in milk, orange juice and egg. Sift flour, baking powder, soda and salt. Combine with creamed mixture and blend well. Stir in nuts and cranberries. Drop by teaspoon on a greased cookie sheet. Bake at 375° for 10 to 15 minutes.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in the vanilla. Line a well-greased 10-inch tube pan with the geranium leaves, if desired. Pour batter into pan. Bake at 350° for 1 hour or until cake tests done. Cool in pan 15 minutes. Remove from pan and let cool completely. Sift powdered sugar over top of cake if desired. Yield: one 10-inch cake.
Place chicken pieces with thick edges toward outside of a microwave dish. Combine remaining ingredients. Brush half of the barbecue mixture over the chicken. Cover with waxed paper and cook on High for 10 minutes. Brush with remaining barbecue mixture. Cover and cook on High for 10 minutes or until done. Let stand 5 minutes before serving.
Cook flour and milk on low together until it makes a paste. Let it cool, then add shortening, sugar and vanilla. Beat together until light and fluffy. Spread over a 9 x 13-inch cake.
Mix together; store in closed container. To use: Add 2 spoonfuls of mixture to one cup of hot water.
Mix first 4 ingredients together and spread in 9 x 13-inch pan. Crush corn flakes and sprinkle on top. Drizzle butter over flakes. Bake at 350° for 45 to 60 minutes until browned and bubbly.
Combine all ingredients. Chill in refrigerator 2 hours or more. Roll out dough 1/4-inch thick. Cut with cookie cutter dipped in sugar. Bake at 400° for 10 minutes.
Bake at 450° for 10 minutes until heated. Don't overbake.
Pour pie filling on bottom of sheet cake pan, 9 x 13 x 2-inch. Sprinkle cake mix on top. (Do not mix.) Spoon on melted margarine. Add coconut and nuts. Bake 45 minutes at 325°.
Lightly coat the chicken with flour, salt and pepper. Heat 3 tablespoons butter in large skillet and lightly brown chicken. Preheat oven to 350°.
Combine sugar, peanuts, Karo syrup, water and salt. Cook on medium heat, stirring continuously until peanuts are very brown, to hard crack stage. Remove from heat; add soda and stir. Pour on a well buttered baking sheet. Spread as thin as possible. Serves 15 to 20.
Cook linguine according to directions; rinse and drain. Chop cucumber, tomatoes, onion, celery and eggs. Mix with linguine. Stir in Italian dressing, McCormick Salad Supreme and Parmesan cheese. Sprinkle with garlic salt to taste. Refrigerate for at least 7 hours or overnight. Serves 8.
Fry bacon; brown onion and potatoes. Beat eggs and pour into skillet over bacon, potatoes and onions. When one side is done, sprinkle with cheese. Fold and cook until set. Makes 2 servings.
Beat oil, eggs and buttermilk well. Add sugar, cocoa, salt, flour and soda. Beat well. Add water and vanilla. Pour into greased 11 x 17-inch sheet pan. Bake at 350° about 30 minutes.
Melt margarine in saucepan. Add milk, sugar, cocoa and salt; bring to a boil for 1 minute, or until sugar is dissolved. Remove from heat. Add the remaining ingredients; mix well. Drop by teaspoons onto wax paper; let set until cool.
Saute onion in hot bacon drippings until golden. Add beef, salt and pepper; brown lightly. Add beans and soup. Pour into greased baking dish. Top with well seasoned whipped potatoes. Bake at 350° for 30 minutes. Add cheese the last 5 minutes.
Mix all the ingredients in a saucepan. Heat through. Serve with chicken nuggets or fried chicken.
Mix ingredients and bake in greased loaf pan at 350° for 50 minutes.
In skillet, over medium heat, cook broccoli, zucchini, green pepper, onion and basil in margarine until crisp-tender. Stir in tomatoes and mushrooms. Toss vegetable mixture with hot fettucine on serving dish and sprinkle with grated Parmesan to taste.
Drain juice from pineapple and mix with pudding. Then add pineapple, marshmallows, Cool Whip and nuts and mix well. This fills a large bowl. Refrigerate.
Mix together the Crisco, margarine, 1 1/2 cups sugar and eggs. Mix together other ingredients except cinnamon and sugar. Slowly add this mixture to the first mixture. Mix in a small bowl the cinnamon and sugar to taste. Roll cookies into small balls and roll in cinnamon and sugar mixture. Slightly flatten onto a cookie sheet. Bake at 350° for 3 to 5 minutes. Makes about 6 dozen cookies.
Combine first 7 ingredients in a small bowl. Stir well. Shape crabmeat mixture into 8 patties. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add crabmeat patties and cook 6 to 8 minutes or until lightly browned on both sides, turning once. Transfer to a serving platter.