HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and knead first 4 ingredients. Place in greased pan until doubled in bulk. Roll out about 1/2-inch thick. Spread with softened butter, brown sugar and white sugar. Sprinkle with cinnamon. Roll as for jelly roll. Cut into 1/2-inch slices. Put in pan. Let rise until doubled in bulk. Bake in 350° oven for 20 to 25 minutes. Glaze with powdered sugar, butter and water mix. Best to divide dough in half to work with it. I like to put some extra sugar and butter in pan before I put in rolls.
Heat the oil in a saucepan. Add the cumin, garlic and onion and cook until the onions are soft. Add the flour and cayenne and cook for a minute more. Add the beets, tomatoes, salt and water and simmer, covered, for 30 minutes or until beets are cooked. Uncover and cook for 7 minutes to thicken the sauce. I took these to a potluck once and after most of the guests had gone, the host was seen polishing off the leftovers straight from the pot.
In a large skillet, cook celery, onion and green pepper in margarine or butter until vegetables are tender. Stir in the undrained tomatoes, chicken broth, rice, basil or thyme, garlic salt, pepper, hot pepper sauce and bay leaf. Bring to boiling, reduce heat. Cover and simmer about 20 minutes or until rice is tender. Stir in chicken. Cook until heated through. Discard bay leaf.
Mix shortening, sugar, eggs, vanilla and lemon extract and beat for 2 minutes in mixer. Add flour, soda and salt. Add buttermilk, beat 2 minutes more. Bake in greased and floured tube pan at 350° for 1 hour.
Boil chicken, debone and cut in bite size pieces. In casserole dish melt 1 stick oleo. Spread chicken over butter. Add mixed vegetables and 1 can cream of chicken soup to which has been added the chicken broth. Mix flour and milk and pour over chicken mixture. Bake at 350° until crust rises to top and browns.
Use any type of fruit (I prefer apples) and prepare as for a pie. In long baking dish, put apple filling in, then take 1 box yellow cake mix and sprinkle over apples. Slice 1 stick margarine over top of cake mixture. Bake at 325° for 1 hour. Real good with ice cream or Cool Whip.
Spread rice in bottom of casserole dish. Sprinkle with 1/2 cup sugar or more if you like it sweeter. Sprinkle nutmeg over this and add 1 tablespoon vanilla. Stir in 1/2 cup raisins. Mix up 3 eggs with 2 cups whole milk or diluted canned milk. Pour this mixture over rice and stir. Set in pan of water to bake at 350° to 400° for about an hour.
Beat margarine until soft. Gradually add oil and buttermilk. Makes 2 pints of soft butter.
Combine the 1/4 cup Bisquick, brown sugar, salt, vinegar and water in a saucepan. Cook over low heat, stirring constantly, until thick and clear. Remove from heat; add vanilla and butter; cool.
Cook the pasta and drain well. In a casserole dish, place a small amount of sauce on the bottom. Add 1/2 the pasta. Cover with sauce, then layer green pepper, onion and pepperoni. Top with cheese. Repeat 1 more layer, then bake at 325° for 35 to 45 minutes.
Place chicken breast in buttered casserole dish, top with 1/2 of the Ritz crackers. Mix soups and sour cream together, pour over chicken. Top with remaining crackers. Bake at 350° about 30 minutes.
In a large mixing bowl, add oil and sugar, blending well. Add eggs. Blend well. Sift dry ingredients together. Add to creamy mixture. Mix well. Add apples, vanilla and nuts. Mix well. Pour into greased and floured 9 x 13-inch pan or tube pan. Bake at 350° for 45 minutes or, if using tube pan, bake for 1 hour. May also bake in 2 or 3 layers. Frost with Cream Cheese Frosting.
Mix Dream Whip according to directions on the box. Add cream cheese and mix together. Melt margarine. Blend margarine and graham cracker crumbs together. Put half of crumbs in bottom of pan for crust. Add half of whip cream, then all of blueberry pie filling. Put rest of whip cream and then rest of the crumbs. Store in refrigerator.
Beat all ingredients together. Bake 10 minutes at 400° in pie shells. Bake low (300° to 325°) until thick, about 45 minutes.
Chop carrots, onion and green pepper; cook carrots until tender and leave onion and green pepper raw. Mix the rest of the ingredients in saucepan and bring to a boil; cool sauce and pour over carrots. Add onion and green pepper; refrigerate.
Mix 1/2 of whipped topping and orange peel in small bowl. Mix remaining whipped topping, strawberries and yogurt in small bowl. Dip with whole strawberries, peaches, melon slices and pound cake cubes into mixture. Makes 5 1/4 cups. Store leftover dip in refrigerator.
Brown hamburger and onion together and drain. In large casserole dish or crock-pot, mix brown sugar, white sugar, ketchup, barbecue sauce, pepper, mustard, chili powder and salt. Then add bacon and hamburger to mixture. Add all beans. Bake at 350° for 1 hour or cook in crock-pot slowly all day or on high for 2 to 3 hours.
Brown beef; drain. Add seasoning mix and water. Simmer 15 minutes or until liquid is absorbed. Place muffins on cookie sheet; top with meat mixture. Sprinkle cheese on top. Bake at 350° for 10 minutes or until heated through. Makes 5 servings.
Beat together sugar, pumpkin, oil, eggs, flour, cinnamon, baking soda, baking powder and salt. Beat for 2 minutes; add nuts and coconut. Bake in a greased and floured 10 x 13-inch pan for 40 to 45 minutes at 350°.
Cook all ingredients except for soda until a golden brown. Take off burner and add soda. Pour out in buttered tin and let it get hard. Break into pieces.
In a mixing bowl, toss together endive and lettuce. Mound into 6 individual salad plates. Arrange lamb or beef, tomatoes, Feta cheese, olives and onion atop greens.
Mix all ingredients. Shape into 1 1/4-inch balls. Place 3 inches apart on cookie sheet. Flatten in crisscross with floured fork. Bake 9 to 11 minutes at 375°.
Mix eggs, vanilla, oil, sugar and zucchini until well blended. Stir in flour, baking soda, baking powder, salt and cinnamon. Add nuts and raisins. Pour into 2 greased bread pans. Bake at 325° for 1 hour.
Combine sugar-free made pudding, sour cream and Cool Whip. Put layer of pudding in bottom of bowl, then graham crackers, banana and rest of pudding.
Mix first 4 ingredients together and press into bottom of a 9 x 13-inch pan. Bake at 375° for 15 minutes. Let cool.
Mix the first 5 ingredients together; let stand for 10 minutes. Place 1 rounded	tablespoonful of filling in center of roll. Pinch edges	together to seal. Place on wax paper, then onto cookie sheet, 1 inch apart. Bake at 400° for 10 to 20 minutes.
Butter 13 x 9-inch pan. Spread in bottom the coconut and pecans. Prepare German chocolate cake mix as directed. Pour over coconut and pecans. Mix cream cheese, oleo, powdered sugar and vanilla. Spoon atop cake mix evenly. Bake at 350° for 30 to 35 minutes.
Layer in halves the ham, potatoes and onions in crock-pot. Salt and pepper; sprinkle on cheese. Pour soup over top of all this. Sprinkle with paprika. Cook, covered, in crock-pot for 8 to 10 hours on low, or for 4 hours on high.
Boil oil, cocoa and water. In separate bowl, mix sugar and flour. Add remaining ingredients. Pour boiled mixture over second mixture and beat. Pour in greased oblong pan. Bake at 350° for 30 minutes.
Brown hamburger, stirring until crumbly. Layer vegetables in crock-pot in order listed, seasoning each layer with salt and pepper. Spoon browned hamburger over celery. Mix soup and water in bowl; mix well. Pour over hamburger. Cook, covered, on low 6 to 8 hours or on high 2 to 4 hours. Stir occasionally.
Preheat oven to 350°. Grease 8 x 8 x 2-inch pan. Melt chocolate and butter together over hot water. Cool slightly. In medium bowl beat egg until frothy. Stir in chocolate mixture and sugar. Add flour and pecans, stirring until well blended. Turn into pan and bake 20 minutes. Cool thoroughly on rack.
Brown margarine over gentle heat. Stir in sugar gradually, adding cream as necessary. Beat in vanilla extract. Beat until fluffy. Spread on cake.
Bring strawberries, sugar, cornstarch and water to a boil. Continue to boil for 1 minute. Set aside to cool. Mix pudding and milk together and let it set for 5 minutes. Mix Cool Whip with pudding mixture. Line an 8 x 8-inch or 9 x 9-inch pan with graham crackers. Spread half of pudding mixture over crackers and place another layer of crackers on top. Spread remainder of pudding on and line again with crackers on top. Spread strawberry mixture on top of crackers. Store in refrigerator.
Place ingredients in blender. Fill remainder of blender with ice and blend at high speed until smooth. Add a little water if necessary.
Cream oleo and sugar. Stir in egg yolk and vanilla, add flour and cinnamon; mix well. Spread dough in greased pan (11 x 17-inch), pressing with hands until even. Spread unbeaten egg white over top, then sprinkle pecans over it and press into dough (lightly). Bake at 300° for 50 minutes. Cut in bars while hot and place on brown paper to cool.
Shred cabbage; mix with peppers and onions. Mix all other ingredients, then combine with cabbage mixture. Add dressing to slaw and mix thoroughly.
Beat milk until it peaks. Dissolve lemon jello in hot water. Cool before beating milk, but not set. Add lemon mixture to beaten milk, then cream cheese which has been mixed together with sugar. Beat well. Add melted margarine to cracker crumbs (save a little dry crumbs for top). Put in 9 x 12 pan. Pour milk mixture on top of cracker crumbs and top with dry crumbs. Refrigerate. Deliciously light and fluffy.
Blend sugar and shortening; then flour. Add vanilla and nuts. Roll into small balls (a little larger than the size of a walnut). Roll in confectioners sugar. Bake on ungreased baking sheet at 300° for 45 minutes. When cool, roll again in confectioners sugar.
Mix together pineapple, sugar, flour and cheese. Place in baking dish (2-quart). Sprinkle with crackers. Pour over melted butter. Bake at 350° for 25 minutes. Wonderful side dish with ham.
Combine first 3 ingredients in an electric blender container; process until smooth. Add flour, sugar, baking powder and salt; process until smooth, scraping side of blender container as necessary.
Crumble corn bread and dried bread in a large mixing bowl. Add chicken broth and cream of chicken soup. Stir thoroughly. Add in chopped onions and boiled eggs. Mix again, then add sage and black pepper. Taste; you might need to add more sage. If dressing is too dry, add more broth. Bake in 350° oven until golden brown.
Layer vegetables in the order listed in a 2-quart bowl. Spread mayonnaise evenly on top. Sprinkle salad with remaining ingredients in the order listed. Cover tightly and chill for 8 hours. Yield: 4 servings.
Shred cheese and melt on low heat. Stir in milk, mustard, Worcestershire sauce, salt and pepper. Either dip cubes or pour over cubes.
Drain pickles and rinse well. Cut into chunks. Put into bowl or container. Add celery seed, cinnamon and vinegar. Over this pour sugar (leave sugar on top). Keep in refrigerator 2 to 3 days. Now ready to eat.
Mix sugar and egg yolks. Then mix cream, soda and baking powder. Combine both mixtures. Add milk, oil or butter and egg whites, beaten stiff. Add enough flour to stiffen and cut. Bake at 300° for about 12 to 15 minutes or until lightly tanned. Makes 8 dozen.
Drain vegetables; add soup, sliced eggs, pimentos and cheese. Mix and pour into greased pan. Sprinkle with bread or cracker crumbs. Bake 25 minutes in 350° oven.
Mix Cool Whip and cottage cheese; stir with fork. Add Jell-O and fruit. Mix all ingredients and chill.
Combine all ingredients. Chill 5 to 6 hours or overnight. Serves 8 to 10.
Coat pecan halves lightly with mayonnaise or salad dressing. Bake at 325 - 350 until golden brown. Cool. Store in air tight container.
Mix all ingredients together. Use 3 teaspoons to a cup of hot water. Mugs take 6 heaping teaspoons. Makes 50 cups hot tea.
Beat eggs, add sugar, milk and cinnamon and beat well. Dip bread in batter and fry. When cooked, sift powdered sugar on top. Serve with glass of cold milk.
Cook sausage and onion in 10-inch skillet, stirring frequently, until sausage is brown; drain. Rinse beans with cold water to separate. Stir in macaroni, sauce mix, beans, hot water, olives and garlic powder. Heat to boiling. Reduce heat. Cover and simmer 20 minutes, stirring occasionally, until beans are tender; remove from heat. Sprinkle with cheeses. Cover and let stand 5 minutes or until cheese is melted. Makes 6 servings.
In large kettle, brown meat; add onion. Cook and stir until tender. Add remaining ingredients, cover and bring to a boil. Reduce heat and simmer 1 1/2 hours or until meat is tender, stirring occasionally.
Grease square pan. Line with crackers. Add layer of cheese, keep layering, ending with crackers on top. Mix egg, milk, salt and pepper. Pour over crackers/cheese. Set 30 minutes. Bake at 350° for 25 to 30 minutes until firm.
Pour sugar over pears. Mix and bake at 350° for 1 hour in tube pan.
Separate eggs. Beat whites until fluffy. Beat in sugar. Beat in yolks. By hand slowly add flour. Bake in 9-inch spring-form pan (greased) at 350° for 1/2 hour or until done. When cake is cool, cut top off and pull out middle of cake. Melt butter and chocolate chips. Add Amaretto and nuts. Mix in cake middle. When mixed, put back in cake; add top and frost with whipped cream.
Mix together egg, buttermilk and sugar. Sift together flour, soda and salt and add. Gently fold in oatmeal and prunes. Add shortening. Stir as little as possible. Fill greased muffin pans about 2/3 full. Bake at 400° about 25 minutes. I usually double this recipe as they freeze so well. You can sour milk by heating it slightly and adding 1 1/3 tablespoons vinegar.
Drain all vegetables in colander. Put drained vegetables in bowl. Heat sugar, oil, vinegar and spices until sugar is dissolved. Pour over vegetables. Place sliced onion and green pepper on top. Let set overnight.
Dissolve cornstarch in water and add chicken bouillon granules and stir to dissolve. Add onion, mushrooms, milk, salt, garlic and poultry seasoning. Cook, stirring constantly, over low heat for about 5 minutes. Remove from heat. Add chicken, rice and broccoli and salad dressing. Mix thoroughly. Pour into 9 x 13-inch pan sprayed with nonstick cooking spray. Top with grated cheese. Bake at 375° for about 30 minutes. Let set for 5 minutes before serving.
Combine drained broccoli, pimentos, onion and celery and toss well. Stir in undiluted soup, sour cream and cheese and mix well. Pour into casserole dish and smooth top. Cover and refrigerate overnight if desired. To bake, sprinkle top with crumbs or stuffing mix and dot with butter or margarine. Bake 30 minutes at 350° or microwave 15 minutes on High or until bubbly, then run under the broiler to brown on top. Increase conventional oven baking time by 10 minutes if casserole was refrigerated.
Cook squash and onion until done. Drain and mash. Add grated carrot and sour cream. Mix well. Melt margarine and add to herb season mix. Mix well. Line bottom of Pyrex dish with 1/2 of season mix mixture. Pour squash mixture on top of season mix. Top with remaining 1/2 season mix and bake at 325° for approximately 25 minutes.
Mix flour, baking powder and salt. Set aside. Beat butter and sugar together until fluffy. Set aside.
Cream together shortening and sugar. Blend in egg and applesauce. Sift together flour, salt, cloves, cinnamon, allspice and baking powder. Add alternately with the baking soda which has been dissolved in the hot water to the applesauce mixture. Pour into greased and floured 8-inch square baking pan. Bake at 350° for 35 to 45 minutes, until toothpick inserted in center comes out clean.
Mix very well in a large bowl the sugar, mashed bananas and beaten egg. Sift and mix in the dry ingredients. Add melted butter, vanilla and nuts. Mix very well. Bake in a greased pan for 45 to 50 minutes at 350°. Don't cover until completely cooled. Refrigerate or freeze.
Preheat oven to 350°. Cream butter, sugars and oil. Add eggs and vanilla. Beat well so oil doesn't separate. Add flour, mixed with cream of tartar, baking soda and salt. Stir in rice cereal, oats, coconut and nuts.
Melt the caramels in double boiler. Add the canned milk. Stir to keep from getting hard. Lay 3 pecans on well buttered cookie sheet and drop large spoonfuls of caramel on top. Refrigerate overnight. Melt the Hershey bars and wax in double boiler. Dip mixture in chocolate. Cool.
Heat oven to 350°. Mix cheeses, egg whites, milk, parsley and oregano. Spoon into uncooked shells. Coat bottom of baking pan with thin layer of spaghetti sauce. Place stuffed shells on sauce and cover with remaining sauce. Bake 1 hour or until shells are soft.
Combine apples, celery and nuts. Blend mayonnaise, sugar, lemon juice and salt. Fold in whipped cream; fold into apple mixture. Chill. Makes 6 servings.
Preheat the oven to 450°. Grease a large baking sheet. Spread the eggplant and squash slices out in an even layer on the prepared baking sheet. Place the cloves of garlic off to one side of the pan, so you can find them later. Bake for 15 minutes in the preheated oven While the vegetables roast, whisk together the red wine vinegar, balsamic vinegar, olive oil, and lemon juice in a large serving bowl. Season with oregano, parsley, salt and pepper. Remove the garlic cloves from the oven, and chop or mash. Whisk the garlic into the dressing. Set aside. Remove the vegetables from the oven, and stir the squash and eggplant. Layer the asparagus, red onion, and red bell pepper over the top of the eggplant and squash. Return to the oven, and bake for another 15 to 20 minutes, or until the asparagus is tender but still bright green. When the vegetables are cooked through and slightly toasted, remove them from the oven, and place them in the bowl with the dressing. Stir to coat evenly. Taste and adjust salt and pepper if necessary. Chill for a few hours to marinate the vegetables.
Mix together in large bowl. Let stand at room temperature, 4 hours or more. Dip onion rings, fritters, etc. and fry.
Combine first 4 ingredients in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in cheese and raisins. Make a well in center of mixture. Combine egg and milk. Add to dry ingredients, stirring just until moistened. Spoon into greased and floured muffin pans. Bake at 425° for 20 to 25 minutes. Remove from pans. Yield: 14 muffins.
Combine milk, sugar and salt in large bowl; stir until sugar is completely dissolved. Gradually add combined juices and lemon peel to milk, stirring constantly (mixture may appear curdled at this stage, but final product is not affected). Stir in food coloring. Chill. Freeze in ice cream maker according to manufacturer's directions. Makes approximately 2 quarts.
Combine the first 5 ingredients and cook until sugar is dissolved. Cool. Cover the prepared vegetables with cooled brine. Store in covered dish in refrigerator overnight before serving. Drain portions as served. Will keep several days.
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat to medium and cook, uncovered, for 15 minutes, stirring occasionally. Remove cinnamon stick. May be spooned over ham 15 minutes before end of cooking time or eat and enjoy as a sauce or over ice cream.
Combine margarine and cracker crumbs; blend well. Spoon half of the crumbs into a shallow, 2-quart casserole dish and cover with chicken. Combine sour cream, soup, broth, salt and pepper; blend well. Pour over chicken and top with remaining crumbs. Bake at 350° for 20 to 25 minutes.
Put dates into boiling water and let set. Mix sugar, Miracle Whip, flour, soda and vanilla. Add date mixture; mix well. Pour into greased 13 x 9-inch cake pan. Sprinkle top with nuts and chocolate chips. Bake at 350° for 30 to 35 minutes.
In a large bowl, combine pasta, tomatoes, broccoli and black beans; set aside.
Grease large tube/Bundt pan with 2 teaspoons of oil and set aside. In large bowl, mix popcorn, M&M's and peanuts. In small saucepan, melt butter, oil and marshmallows, stirring constantly. When melted, pour over popcorn mixture and stir to combine. Pour into greased pan, pressing down to fit. Cover with foil to keep moist and let stand until firm, 3 to 4 hours.
Microwave the sugar, Karo and salt on High 5 minutes. Stir in the peanuts; microwave on High 2 to 4 minutes, stirring after 2 minutes, until lightly browned. Stir in the butter or margarine, vanilla and baking soda. Stir until light and fluffy. Spread to 1/4-inch thickness on large, well buttered cookie sheet. Let cool at room temperature.
In blender container, combine cottage cheese and lemon juice. Cover; blend 3 to 5 minutes at medium speed or until smooth. Stir in carrot, onion, parsley, dill, sugar and pepper. Cover; refrigerate several hours or overnight to blend flavors. Serve with crackers or fresh vegetable dippers.
Set out ice cream 15 minutes before making pies. Crumble 1/2 of Oreo cookies and stir into softened ice cream. Spread mixture into pie shells. Crumble remaining cookies and sprinkle on top. Swirl chocolate syrup over cookies. Refreeze before serving.
Combine all ingredients except vanilla in heavy saucepan. Stir over medium heat until sugar dissolves. Boil for approximately 2 minutes. Remove from heat and add vanilla. Cool and beat until right consistency for spreading. Frost tops and sides of three 9-inch layers.
Place sliced apples in a greased casserole. Sprinkle with lemon and sugar. Blend oleo, brown sugar, flour and rolled oats. Spread over the apples. Bake in 350° oven for about 30 minutes or until apples are tender. Serve plain or with whipped topping or ice cream.
Cook together until thick the sugar, water and cornstarch. Add jello; cool. Then stir in berries. Put in baked pie shell. Top with whipped cream or ice cream.
Put all ingredients (except sausage) into boiling water about 4 hours or until beans are tender. Cut up sausage 30 minutes before serving and put in mixture. Serve over Minute rice. Serve with garlic bread and salad or cole slaw for a complete meal!
Mix all ingredients; roll out. Let dry about 20 minutes. Cut. Drop in boiling broth. Cook until done.
In a small bowl, blend eggs, milk and pepper. Put margarine in a 10-inch skillet and melt over medium heat. Pour eggs into skillet. Cook until eggs are set (about 5 minutes). Sprinkle fish and cheese over half of the omelet. With a spatula, carefully fold other half over filling. Cook until cheese melts (1 to 2 minutes). Makes 2 servings.
Drain Veg-All; combine all ingredients except buttered crumbs. Put into flat or round 3-quart casserole, buttered. Top with buttered crumbs. Bake 30 minutes at 350°. Serves 8 to 10.
While broccoli is thawing in 1 cup of water that has been brought to a boil, saute onion and celery in butter. Add soup and soup can of milk to onion and celery, then add Cheez Whiz. Simmer for a minute or so, then add thawed broccoli and rice and seasoning. Bake 30 to 40 minutes in a moderate oven. Makes 10 generous servings and can be made ahead of time.
Mix Eagle Brand milk with Cool Whip. Add pie filling. Stir remaining ingredients together.
Beat egg whites until stiff. Add sugar, beating until stiff peaks form. Fold in nuts, chips or candy. Drop by teaspoonfuls onto ungreased cookie sheet. Place in 350° oven until dry, at least 1 hour, but can be "forgotten" for hours.
Combine and bring to a boil the first five ingredients. Let cool and mix with other ingredients. Chill this overnight.
Place roast in baking bag. Pour soup over top of roast. Sprinkle with onion soup mix. Close bag and place in pan. Bake at 200° for 3 to 4 hours, depending on roast size. Vegetables may be added to bag with roast if desired.
Combine all ingredients in a large kettle and cook slowly until tender and slightly thickened. Cover loosely and stir often to prevent sticking. Pour into hot sterile jars, filling 1-inch from lids. Store in cool dark place. Makes 4 quarts.
Sift dry ingredients together in a bowl. Make a well in mixture and add remaining ingredients, except nuts. Mix until smooth and add nuts. Pour into 3 greased and floured loaf pans and bake at 325 degrees for 1 hour. Remove from pans and place on rack to cool.
Roll biscuits in brown sugar and cinnamon. Stand on sides in flat pan. Pour more butter on. Bake at 350° for 25 minutes. Let stand 3 minutes and turn out.