HumbleIntelligence/food-ner-1-Million huggingface dataset:
Unroll rolls; press together on baking sheet and bake. Let cool. Mix cream cheese, mayo and dip mix together. Spread on cooled crust (may not need entire mix). Sprinkle broccoli, carrots, cauliflower and cheeses over mix. Cover and refrigerate until ready to serve.
Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly, but well. In separate bowl, mix flour, baking powder, salt, cinnamon, cloves and nutmeg. Add flour mixture to egg mixture. Pour into 2 greased and floured loaf pans. Bake at 325° for 1 hour.
Put through coarsest cutter of a meat grinder the dates, figs, raisins, pecans and ginger or orange peel. If mixture is very stiff, add needed lemon juice. Shape into balls or centers for dipping, or form into roll to be sliced. Coat with confectioners sugar; wrap in foil.
Boil and mash potatoes. Season with salt and pepper. Add butter and 1/3 to 1/2 cup evaporated milk to potatoes; stir well. Spread over bottom and sides of a 9-inch pie pan, building up a rim. Drain salmon; break into pieces. Spread half of salmon over crust. Saute green onions in some butter until tender. Blend flour, salt and dill weed in butter mixture. Gradually add milk; cook until thickened. Pour sauce over salmon. Top with half of cheeses. Layer rest of salmon, sauce and cheeses. Bake at 375° for 30 minutes. Serves 8.
Wrap each chestnut in a piece of bacon and hold together with toothpicks. Place in a 9 x 13-inch glass dish. Mix 1/2 cup chili sauce, 1/2 cup mayonnaise and 1/2 cup brown sugar. Pour mixture over chestnuts and bake for 1 hour at 350°. Serves 6 to 8 people.
Cream together the butter and honey. Blend in eggs, bananas and vanilla. Add bran and let stand 5 minutes. Mix all dry ingredients and blend into banana mixture. Pour into 9 x 5 x 3-inch loaf pan, greased and floured. Bake at 350° for 65 minutes. Cool 10 minutes.
Combine sugar and flour; set aside. Combine eggs and next 3 ingredients; add sugar mixture. Stir well. Stir in 2/3 cup coconut. Pour into pastry shell. Bake at 325° for 30 minutes. Sprinkle with remaining coconut. Shield eggs with foil to prevent overbrowning. Bake 30 minutes longer or until set.
Heat oven to 350°. In heavy-gauge saucepan, melt 1/2 cup of Little Bits over low heat; remove from heat. Stir in one cup La Creme whipped topping, eggs and sugar; mix well.
Place roast on a rack in a roasting pan. Salt and pepper roast, then spoon on mustard mixture (mustard, Worcestershire sauce, garlic cloves and Kitchen Bouquet mixed together. Bake at 350° in a covered roaster approximately 2 to 2 1/2 hours or until 170° internal temperature has been reached. Remove roast; let cool for slicing, about 15 minutes or so. Drain drippings. Add water enough for gravy; thicken and serve while hot.
Cook potatoes until just tender. Cool and dice. Fry bacon. When crisp, remove and crumble over potatoes. Stir flour into bacon fat and cook until lightly browned. Stir in vinegar, water and sugar. Cook and stir until thickened. Stir in onion and season. Pour onion sauce over potatoes and bacon. Toss.
Sift flour, baking powder and salt 3 times. Measure 2 cups sugar (reserve 1/4 cup). In a large bowl beat until frothy the egg yolks and boiling water. Gradually add 1 3/4 cups sugar and beat well. Add dry ingredients, vanilla and lemon extract. Fold in only until blended. Add egg whites (beaten stiff) with the 1/4 cup sugar reserved. Fold whites into other ingredients and bake in ungreased angel cake pan 1 hour at 350° or until done. Makes a very large cake.
Boil raisins and water until you have 1/2 cup of juice. Drain and cool. Cream together the sugars and shortening. Add eggs. Dissolve soda in cooled raisin juice. Sift flour and spices together; add to creamed mixture alternately with raisin juice. Add vanilla. Stir in raisins and nuts. Drop from spoon onto greased cookie sheets. Bake at 375° for 10 to 12 minutes.
Mash squash and stir in all ingredients. Bake in ungreased casserole at 400° uncovered for about 20 minutes.
Dissolve gelatin in hot water. Open ginger ale and allow to stand a few minutes until fizzing stops. Add ginger ale to gelatin mixture. Drain sliced peaches and arrange in bottom of 9 x 5-inch bread pan or individual molds. Pour gelatin mixture over peaches and chill until set. Unmold and serve on lettuce garnished with cream dressing. Yields 6 servings.
Mix together and bake at 300° for 1 hour. Serve warm with Fritos or tortilla chips.
Combine dry ingredients. Stir in nuts and set aside. Combine eggs, oil, vanilla, pineapple and bananas. Add to dry ingredients until moist. Pour into 2 loaf pans and bake at 350° for 1 hour and 5 minutes. Cool 10 minutes and remove from pan.
Place the beef roast into a crock-pot. Drain the mushrooms and add to the pot. Mix the bouillon with the onion soup and pour over the roast. Cook 10 to 12 hours on low or 5 to 6 hours on high.
Toss together all ingredients. Add a dash of lemon juice. Onion may be added. Chill before serving.
Fold pudding mix in Cool Whip and then add remaining ingredients and then place in refrigerator.
Cream sugar, margarine and peanut butter. Roll into small balls. Melt chocolate and paraffin in the top of a double boiler. Dip balls into chocolate mixture using toothpicks and a spoon. Makes 75.
Mix ingredients in the usual manner. This recipe makes 2 loaf cakes (9 1/2 x 5 1/4 x 3-inch) or 1 Bundt cake. Pan(s) should be well-greased. Pam spray works best. Bake for 1 hour and 20 minutes at 325°.
Brown chicken breasts in skillet. Then add can of soup and water. Cover and simmer until done. (Chicken should not be pink in color when thoroughly cooked.) Yummy!
Start with eggs; add butter, sugar, milk, vanilla and baking powder. Slowly add enough flour to make firm soft dough. Flour hands. Roll into 1/2-inch rings. Bake on greased cookie sheet for 15 minutes at 375°. Different flavors can be used instead of vanilla.
Coarsely chop all vegetables. Add sugar, vinegar, salt and pepper. Add to chopped vegetables and boil 10 minutes. Pack in sterilized jars and seal.
Mix sugar, flour and salt in saucepan. Stir in orange peel and juice. Bring to a boil. Reduce to low; stir in butter. Simmer 2 minutes until thick and syrupy. Add carrots and stir to coat. Transfer to dish and garnish with parsley.
Cook sausage and drain grease.	Mix ingredients together with sausage while hot. Make into small balls. Bake in a 325° oven for about 15 minutes or until light brown.
Mix all ingredients well. Spoon into 3 coffee cans. Bake in a 400° or 450° oven for 40 minutes. Turn coffee cans upside down for 10 minutes.
Mix together drained shrimp, a few tablespoons cocktail sauce and horseradish to taste. Mix with cream cheese until creamy.
Heat oven to 350°. Measure all ingredients into a large mixing bowl. Blend 1/2 minute on low speed. Beat 3 minutes on high speed. Bake in oblong pan 45 to 50 minutes.
Sift flour, soda, salt, cinnamon and nutmeg onto waxed paper. Combine raisins and water in small saucepan, bring to boil. Remove from heat, cover. Cool to room temperature. Beat shortening and sugar well. Beat in eggs and vanilla. Blend flour mixture until smooth. Add cooled raisins with the liquid and oats. Mix well. Cover bowl. Chill at least 1 hour. Drop cookies from rounded teaspoonful onto lightly greased cookie sheet about 2 inches apart. Bake in a 350° oven for 10 minutes or until evenly browned. Cool on wire rack. Store in tightly covered container. Makes 94 cookies.
Mix all together. Pour in a 9-inch pie shell and bake at 325° for 30 to 40 minutes. (Double ingredients will make 3 pies.)
Mix all ingredients except cheese. Pour half of batter into hot, greased, black skillet. Sprinkle cheese on top and add remainder of batter. Bake at 375° for 30 minutes.
In a large, heavy pot, combine all ingredients, except crusts. Simmer for 2 to 3 hours, draining fat off with spoon as mixture cooks. Boil and mash the potatoes. Add to pork mixture. Stir until thoroughly combined.
Dissolve gelatin in 1-quart hot water. Add 1-quart cold water. When gelatin starts to congeal, add other ingredients and pour into molds to chill. Serve on lettuce with dressing. Makes 18 portions.
Peel and cube eggplant; boil in salt water until soft. Drain, saving a little water. In olive oil, fry vegetables. Cook meat in same pan. Add all but paprika and mix well. Breaking up eggplant, place in buttered dish. Spread a little bread crumbs and paprika over top. Bake 40 minutes at 325°. The saved water is for making the consistency you want it. This freezes well. Freeze before baking.
Cook bacon until crispy. Set aside. To the drippings add potatoes, celery, carrots, onion, water, salt and pepper. Cook, covered, for 15 minutes or until tender. Combine flour and small amount of milk. Add to the vegetables with the remaining milk. Cook over medium heat until mixture boils. Garnish with bacon. Serves 4 to 6.
Mix in large bowl, then make into small bite size balls. Bake in oven until golden brown on cookie sheet. Bake at 325° for 25 to 30 minutes. Freezes well. Makes 36 servings.
In a large mixing bowl, combine the thawed broccoli, 2 beaten eggs, mayonnaise, mushroom soup and onions. Pour into a 9 x 13-inch casserole dish. Add salt and pepper. Cover mixture with grated cheese. Sprinkle crushed Ritz crackers over top of casserole. Cook in a preheated 350° oven for 45 minutes.
In large bowl, combine Eagle Brand milk and water. Mix well. Beat in pudding mix. Chill 10 minutes. Fold in whipped topping. Place 2 banana slices on bottom of each crust. Spoon equal portions of pudding mixture into each crust.
Mix together; pour in unbaked pie shell. Bake in a 350° oven until firm, about 40 minutes.
Heat oven at 350°. Cook spaghetti or egg noodles; drain and rinse. Saute mushrooms in butter. Stir in flour. Add chicken broth; cook, stirring constantly, until sauce is thickened, over medium heat. Remove from heat. Stir in cream, sherry, parsley, salt, nutmeg and pepper. Fold in chicken and cooked noodles. Turn mixture into a 13 x 9-inch pan. Sprinkle cheese over top. Bake at 350° for 30 minutes, or until heated through. Let stand 5 to 10 minutes before serving.
Place apples in a greased baking dish (7 1/2 x 7 1/2 x 2-inch). Mix first 5 ingredients with a fork until crumbled. Place on top of apples. Pour 1/4 cup of melted margarine on top. Sprinkle with cinnamon. Bake 35 to 40 minutes at 350°.
Cook chicken in enough water to cover. Strain broth real good. In a large Dutch oven melt margarine. Saute medium onion and garlic clove. Add flour, paprika, salt and Season-All seasoned salt. Then add chicken broth, camino, sour cream, green chilies and chopped chicken. Heat thoroughly.
Place uncooked rice in 9 x 12-inch casserole dish. Mix 1 cup water and 1/2 can soup. Pour over rice. Place chicken pieces on top. Spread remaining 1 1/2 cans soup over top. Do not dilute. Bake 1 1/2 hours, covered, at 350°.
Combine first 5 ingredients together and mix well. Pat meat mixture into an 14 x 8 rectangle on foil or wax paper. Combine cheese, bread crumbs, green pepper and water and spread over meat mixture. Roll meat up, starting at narrow end. Chill several hours or overnight. Slice into 6 to 8 servings. Lay flat in shallow pan or cookie sheet and bake at 350° for 25 to 30 minutes.
Beat margarine and sugars. Add milk, eggs and vanilla. Add flour, soda and salt. Stir in oats, nuts and chocolate chips. Spoon onto ungreased cookie sheet and bake 9 to 10 minutes in 375° oven or press dough onto bottom ungreased 13 x 9 x 2-inch pan. Bake at 375° for 35 to 40 minutes.
Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons salt and stir in the fettuccine. Cook until tender, but still firm and drain immediately. Transfer the pasta to a large mixing bowl, add the olive oil and chopped purple onion and toss to combine. Set aside to cool to room temperature.
Melt butter, cinnamon and brown sugar. Do not boil. Add nuts to melted mixture and stir. Pour this mixture over the top of the biscuits. Bake at 350° for 30 minutes.
Blend all ingredients together until smooth. Serve on tray with fruit (apples, strawberries, melon balls, grapes, kiwi dices and pineapple chunks). Colored toothpicks help to pick fruit up. May also be served on top of molded fruit jello.
Mix all ingredients together in the order they are given. Pour into a 9 or 10-inch unbaked pie shell. Bake at 425° for 15 minutes, then reduce the heat to 350° and bake at 350° for 1 hour longer.
Heat oven to 350°. In medium saucepan, combine 1 1/3 cups water and margarine. Over medium-high heat, bring to a rolling boil; remove from heat. Add milk and potato flakes; stir to desired consistency. Set aside. In large skillet, brown ground beef and onion; drain. Add gravy mix, 1/2 cup water and mushrooms; cook and stir until thickened. Remove from heat; stir in sour cream and dill weed. Spoon into ungreased 1 1/2-quart casserole; top with mashed potatoes. Sprinkle with paprika. Bake at 350° for 15 to 20 minutes or until thoroughly heated. Makes 4 servings.
Boil chicken; pull meat off bones. Spread chicken over bottom of 9 x 12-inch baking dish. Spread broccoli over chicken; drizzle soup over both. Pour 1/2 can of milk over dish. Sprinkle with pepper and top with shredded cheese. Bake 30 minutes at 350°.
Half cook bacon in a microwave or pan-fry. Lay out sliced bread on a cookie sheet. Place one slice of cheese on each slice of bread. Place sliced onion on cheese (to taste). Place 2 to 4 slices of bacon on onion. Place sheet under broiler until bacon is crisp (not burnt!). Top with sour cream and chives to taste.
Beat the cream cheese and powdered sugar until smooth. Beat in peanut butter and milk until smooth. Fold in whipped topping. Pour into Oreo cookie crust. Sprinkle with grated chocolate, if desired.
You will need a rich bed of hardwood coals (a gas grill is an alternative method of cooking as is the broiler in the range).
Cook celery and carrots in broth for 25 minutes before adding rest of ingredients. Cook and stir chicken in hot oil in saucepan until browned. Add broth, water, vegetables and seasonings. Bring to boil. Reduce heat to low; cover and simmer 5 minutes. Stir in rice and parsley; cover. Remove from heat. Let stand 5 minutes. Serves 8.
Mix together and refrigerate until ready to serve. Mmmmmm-good! Always a hit.
Put all ingredients in blender. Pour into 10-inch buttered pie pan. Bake at 350° for 1 hour. Has crust on bottom, filling in middle and coconut on top.
Roll chops in flour, then brown in oil. Place chops in large casserole. Place onion and pepper on top of each chop. Top with rice and sprinkle with salt. Pour tomatoes over all. Bake, covered, at 325° for 1 hour.
Drain kidney beans. Mix everything, except cheese. Mix well. Bake at 400° for 45 minutes. Sprinkle cheese on top and cover. Bake 15 more minutes.
Cook chicken in 2 or 3 quarts water. I put in 3 bouillon cubes. Add in onions and carrots. Remove cooked chicken. Add in potato, beans, peas, corn and margarine. Get potatoes and carrots cooked, then add flour to milk and mix well. Add chicken to soup, then pour in milk mixture. Stir while cooking to thicken. Salt and pepper to taste!
Melt butter in saucepan over low heat. Add flour and stir until smooth. Add	tomato	sauce and stir. Sauce should be thick, but not stiff. Add water	to desired consistency. Season with chili powder and cayenne pepper to taste. Mix 1/4 cup sauce with chicken. Fill tortillas with chicken mixture. Roll up and place in rectangular casserole dish. Pour remaining sauce over tortillas and sprinkle with cheese. Bake at 350° until cheese is melted and chicken is heated throughout.
Cook and drain noodles. Rinse with cold water. Mix oil, soy sauce, garlic powder and red pepper. Add to noodles and refrigerate overnight, if possible. (This marinates the flavor evenly.) Add fresh vegetables before serving.
Place diced bread on bottom of an 8 x 11-inch or 9 x 13-inch dish. Sprinkle cheese on top. Put cooked sausage over top of cheese.
Cook macaroni according to package; rinse and drain. Brown ground beef with celery and onions; drain off fat. Stir in tomato paste, water and tomatoes. Add corn and seasoning. Stir to mix thoroughly. Combine macaroni and meat sauce. Pour into a 2 1/2-quart casserole. If desired, sprinkle with grated cheese. Bake 30 minutes at 350°.
In large bowl, blend butter and flour with hands until thoroughly mixed. Add sour cream and mix well. If dough is too sticky, add a little more flour. Using hands, roll dough into balls, using 1 tablespoon of batter for each. Refrigerate overnight.
Dissolve Jell-O in 2 cups boiling water. Add partially thawed strawberries and stir. Cube cake into 13 x 9-inch pan. Pour strawberry mixture over cake. Top with Cool Whip. Chill until set. Garnish with fresh strawberries, if desired.
Mix dry ingredients together. Combine eggs, milk and melted fat. Add to dry ingredients and stir just enough to moisten. Bake in 7 x 11 x 1 1/2 for 25 minutes at 300°.
Cook vegetables according to package directions, adding onion to cook also. Drain vegetables and add celery, grated cheese and mayonnaise. Place in casserole dish. Mix cracker crumbs and melted margarine, then spread on top of vegetable mixture. Bake at 350° for 30 minutes.
Saute onion and garlic in shortening. Add beef and brown. Salt and pepper to taste. Add chili powder, kidney beans and stewed tomatoes. Bring to a light boil over medium heat. Stir occasionally to prevent sticking. Reduce heat to simmer. Add tomato soup, cover pan and simmer at least one hour. Stir occasionally to prevent sticking.
Clean chicken, removing fat. Put in large stockpot. Add celery, carrots, onion, salt, pepper, poultry seasoning and water to cover chicken. Put cover on pot. Boil 2 to 3 hours, adding water as it evaporates. Remove chicken to plate. Skim water to remove brown particles. Debone chicken. Cut some of the meat and return to pot. Add tortellini and rice (optional). Add tomatoes (optional). Other pastas may be added, if desired.
Mix soups, milk, chilies, chicken and onion; heat. Place layer of tortillas in large buttered casserole; cover with part of the soup mixture. Top with part of cheese. Repeat until all ingredients are used. Cover casserole. Bake for 30 minutes at 350°. Serves 8 to 10.
Mix margarine and sugar. Beat in eggs, one at a time. Mix salt in flour. Mix soda in buttermilk. Mix flour and buttermilk alternately into the sugar and egg mixture. Add vanilla. Add mashed bananas. Bake at 350° until toothpick comes out clean! It's delicious!
Melt butter in a rectangular baking pan. Layer all ingredients in the given order, one at a time. Bake at 350° for about 15 to 20 minutes or until the coconut is lightly browned. Cool for about 1 hour, then cut into small squares and refrigerate for at least an hour before serving.
Dissolve jello in 2 cups boiling water. Add strawberries; refrigerate until slightly thick. Fold in Cool Whip. Break up cake in a 9 x 13-inch pan. Pour mixture over cake. Gently mix to moisten cake. Refrigerate. Cut in squares and serve.
Mix Kool-Aid, water, sugar, pineapple juice and flavoring ahead of use and chill. Pour into punch bowl. Add ginger ale and sherbet.
Melt butter. Add to cake mix. Stir (will be dry). Spread fruit filling on bottom of oblong cake pan. Spread cake mix with butter on top of fruit. Bake in preheated 350° oven for about 45 minutes.
Make jello, using juice from cherries and add water to make 2 cups. Boil. Add jello and let cool. Then finish jello with 2 cups Coke. Add all other ingredients, except Cool Whip. Refrigerate until firm. Top with Cool Whip.
Remove labels from milk cans, placing cans unopened into a large pot. Cover cans with water and place on stove at medium heat. Let boil 4 hours, adding water when needed to keep cans under water. After 4 hours, remove cans from heat. Let cool 15 minutes, then open cans by using an electric can opener, because cans are under pressure and contents can shoot out if a hand held opener is used. Spoon out caramel into pie shell. Cool completely; cover with Cool Whip.
Crush cookies in food processor or in zipper style plastic bag with rolling pin. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in Cool Whip and 1/2 of crushed cookies. Place 1 tablespoon crushed cookies into each of 8 to 10 (7-ounce) cups. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour or until ready to serve. Plant gummy dinosaurs or gummy worms, dinosaur-shaped cookies or other candy creatures into cups of dirt. Use jelly beans for dinosaur eggs and chocolate covered raisins or malted milk balls for boulders. Makes 8 to 10 servings.
Preheat the broiler. Combine the butter, olive oil, garlic, shallots, chives, salt and pepper and paprika in a large bowl. Blend thoroughly. Toss the shrimp in the mixture until thoroughly coated. Broil the shrimp as close as possible to the flame for 2 minutes on each side. Serve immediately. Makes 4 portions. Serve over rice or pasta.
Lightly coat a 9 x 13-inch baking dish with cooking spray. In a large mixing bowl, combine soup, margarine, salt, pepper, onions and cheese. Mix well. Gently fold in the hash brown potatoes. Spread evenly into prepared casserole dish. Bake at 325°, uncovered, for 40 minutes or until lightly browned.
Beat egg whites until frothy. Add salt, baking powder and sugar and beat until stiff. Fold in cookies and nuts. Pour into greased pie plate. Bake at 325° for 30 minutes. Serve with Cool Whip or ice cream.
Beat eggs. Add sugar, flour, syrup, butter, salt and vanilla. Add pecans and mix well. Pour into unbaked pie shell and bake at 325° for about 45 minutes. The nuts will float to the top to form a firm crust that will brown nicely if baked slowly.
Cut the kielbasa into diagonal slices. Place those and all other ingredients in a crock-pot. Cook on low at least 6 hours.
Boil eggplant until tender and drain well. Add margarine and milk. Crumble toast into the mixture; add other ingredients with salt and pepper to taste. Add a dash of Tabasco sauce and Worcestershire sauce. Grate a small amount of cheese on top. Bake at 350° for 30 minutes.
Mix water, jello, sugar and lemon juice. Let stand until cold and just starts to set. Then whip jello mixture, milk and salt in a large bowl until stiff.
Put cottage cheese in blender until smooth. Place in bowl and add the mayonnaise and Hidden Valley Ranch and stir. Chill. Can use any kind of vegetable.
Remove crusts from bread. Layer in a 9 x 12-inch pan the bread, then the ham and the cheese. Beat eggs, add rest of ingredients, pour over bread, ham and cheese. Let stand overnight. Bake at 325° for 1 1/4 hours in a pan of water. Serves 12.
Drain fruit; set aside, reserving 2/3 cup liquid. Stir reserved liquid into mayonnaise; stir constantly over medium heat until mixture boils. Add stuffing; spread in a 13 x 9 x 2-inch pan.
Melt caramels with milk over low heat. Combine cake mix with water, butter and eggs and blend on low speed 30 seconds, then beat at medium speed 2 minutes.
Heat oil (1-inch) to 375°. Mix cornmeal, salt, onion and baking soda. Stir in buttermilk. Drop by spoonfuls into hot oil. Fry until brown, about 2 minutes. Makes about 2 dozen hush puppies.
Put half of stuffing in bottom of baking dish. Put in melted margarine and cut up chicken. Mix celery soup and mushroom soup and pour over chicken. Put in the rest of stuffing and add chicken broth.
Melt butter in 1-quart saucepan over low heat. Remove from heat. Gradually stir in milk and flour. Cook, stirring constantly, until thick. Stir in 1 cup cheese and salt and pepper. Pour potatoes into 2-quart casserole. Cover potatoes with sauce. Sprinkle with remaining 1/4 cup cheese and bread crumbs. Bake at 350° until bubbly.
Combine all ingredients, except gravy mix. Mix gravy, except use milk instead of water. Add gravy to other ingredients. Bake at 350° for 25 minutes. Top with remaining onions; bake 5 minutes. Serves 4.
Place ingredients in dish. Bake for 1 hour at 350°. Quick, easy dish; great with pork chops.
Mix first 4 ingredients in blender for 30 seconds on blend. Sift last 3 ingredients together. Combine both solutions and mix with spoon. (Add walnuts, raisins or fruit, if you want.) Bake in greased loaf pan for 45 minutes or until top is brown in a 350° oven.