HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend well. Spread cheese mixture on each slice of flattened bread. Roll 1 spear (jelly roll fashion) in each bread slice. Fasten with toothpicks. Dip rolls in melted butter. Freeze. When frozen firm, slice in thirds. Bake 15 minutes at 400°, until brown.
Mix squash, onions and peppers and let stand in salt water for 1 1/2 hours. Mix vinegar, sugar, mustard seed, celery seed and turmeric. Bring to boil and add squash. Let boil 1 minute.
Make cake mix and fill Comet cups 3/4 full. Place on baking sheet. Bake in preheated 350° oven for 30 to 35 minutes. Cool and frost.
Cream shortening and sugar together. Add eggs, beating well. Then add flavoring. Add milk, alternating with flour. Beat well. Pour into greased and floured pans. Bake in moderate oven. This makes a two layer cake. Use your favorite icing.
Bake the cake; let it cool. Stir the 1 cup of pop and the jello mix together. Fix the pudding mix as directed. Poke holes in the cake and then slowly pour the jello and pop mix on the cake, then put the pudding on top. And then top it with Cool Whip. Refrigerate until ready to eat at least 20 to 25 minutes.
Cook first 4 ingredients to soft boil stage. Remove from heat and add food color and powdered sugar. Drop by spoonfuls on wax paper. Cool, wrap and enjoy!
Mix egg and buttermilk in a shallow dish. Mix flour, cornmeal and salt in a shallow dish. Working in batches, dip tomato slices into egg mixture, allowing excess to drip back into dish. Coat with flour mixture. Fry in hot bacon drippings at 375° in a large, heavy skillet until browned, turning once with tongs. Transfer to a colander to drain. Yields 6 servings.
Mix all ingredients together. Make into small balls. Put several balls in bag with 10x sugar. Shake until coated. Put on ungreased cookie sheet. Bake at 325° for 14 minutes. Cool and serve. Will melt in your mouth.
Cream shortening and cream cheese; add flour. Chill. Roll out into thin rounds (I don't wait to chill it). Place small quantity of filling on half and cover with other piece, wetting edges of bottom one with milk.
Beat eggs until foamy. Add oil, sugar, zucchini and vanilla. Mix well. In a separate bowl, mix flour, cinnamon, soda and salt. Add to mixture and mix well. Add nuts. Makes 2 loaves. Bake at 325° for one hour or until done.
Dissolve yeast in warm water in a medium size bowl. Add well beaten egg, corn oil, dill seed, minced onion and deviled ham. Now add hot roll mix. Mix and knead well. Let rise 45 minutes. Form 2 regular loaves or 4 small loaves. Let rise 45 minutes. Bake at 350° for 15 or 20 minutes.
Combine white chocolate and peanut butter in the top of a double boiler. Bring water to a boil and reduce heat to low. Cook until chocolate and peanut butter melt, stirring constantly. Spread mixture onto a wax-paper-lined cookie sheet. Pour semi-sweet chocolate over peanut butter mixture and swirl with a knife. Chill until firm and cut into 1 to 1 1/2-inch pieces. Store in refrigerator. Makes 6 dozen.
Cut tofu into 1/4-inch thick or 3/4-inch cubes. Mix soy sauce, onion, sesame seed, oil and almonds into small bowl. In a dish, put sliced tofu and mixed sauce on the top of tofu; make layer. Cook in microwave about 4 to 5 minutes. If you want to bring it to boil, use stainless pot or pan. Cook about 3 minutes on medium-high temperature. Serve with rice.
Place egg yolks into 2 three-quart cooking pans. Beat yolks well. Add sugar, flour and salt. Mix again. Add milk, water, vanilla and coconut. Mix again. Place on heat and cook until mixture becomes thick. Stir constantly to prevent scorching. Pour into pie shells. This recipe makes 2 large pies.
Combine sugar, water and orange juice in saucepan. Bring to boil over medium heat. Cook for 3 minutes. Cool. Pour over combined fruits in a freezer-safe bowl. Cover and freeze. Thaw until slushy before serving.
Cut chicken breast halves into strips. Heat oil in frypan. Add chicken strips; stir-fry over moderately high heat, turning pieces constantly, until lightly browned, about 2 or 3 minutes. Add cabbage; stir-fry 2 minutes, until cabbage is tender-crisp. Mix cornstarch and seasonings; add to water and soy sauce, mixing until smooth. Stir into chicken mixture. Cook until thickened and pieces are coated, about 1 minute. Serve over vermicelli, pasta or rice.
Grease and flour a 9 x 13-inch pan. Mix all ingredients. Pour into pan. Bake in a preheated oven at 350° for 30 minutes.
Mix first 6 ingredients and bring to a boil. Mix all other ingredients and pour boiling mixture over them. Cover and refrigerate. Will keep up to 2 weeks.
Combine first five ingredients. Mix well. Pat and lightly grease ring mold or loaf pan. Combine remaining ingredients and spread on top. Bake at 350° for 1 hour for ring mold or 1 1/2 hours for loaf pan.
Combine first 5 ingredients in a medium bowl; blend well. Press onto bottom and 2-inches up sides of a 10-inch spring-form pan. Bake at 350° for 5 minutes. Cool on wire rack. Combine cream cheese and 1 cup sugar in a large bowl; beat at medium speed of an electric mixer until fluffy. Add sour cream and vanilla; mix well. Stir in white chocolate. Beat egg whites (at room temperature) in a large bowl at high speed of an electric mixer until foamy. Add cream of tartar, beating until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Fold egg whites into cream cheese mixture. Spoon mixture into crumb crust. Bake at 325° for 55 minutes. Turn oven off. Leave cake in oven for 30 minutes. Open door and leave cake in oven an additional 30 minutes with door partially open. Cool. Chill 8 hours. Remove from pan. Yield: 10 to 12 servings.
Peel and slice apples. Place apples in lightly buttered 9 x 13-inch pan. Sprinkle dry mix and sugar mixture over apples. Drizzle with melted margarine. Bake at 350° for 30 minutes. Serve warm with ice cream.
Cook frozen vegetables. Mix with remaining ingredients and bake for 1/2 hour at 350°.
Spread out 5 tortillas on a large sheet of wax paper. Sprinkle with a small handful of both kinds of cheese (1/4 cup total). Cover with 2 slices of turkey. Top with tomato slices and cover with 1 tablespoon of sauce. Sprinkle with another handful of both kinds of cheese and top with tortilla. Heat a teaspoon of oil in frying pan on low heat. Gently set a pizza in pan. Cook 2 minutes or until little brown spots appear on the bottom of tortilla. Flip with a spatula and cook another 2 minutes. Remove to a plate. Repeat until all pizzas are made. Cut in 1/4-inch square and serve.
Cream oleo. Add eggs, one at a time. Add sugar a little at a time. Add flour a little at a time. Add baking powder. Fold lemon flavor and cherries in. Put in a tube pan that has been greased and floured. Bake 4 1/2 hours at 250°. (Make sure this cake is done.)
Heat vinegar and sugar until sugar dissolves, then cool. Pour syrup over remaining ingredients. Let stand at least 3 hours or longer. Better with age.
Melt 2	tablespoons butter in a saucepan. Add finely chopped carrots and onion	and 1 teaspoon salt. Cook slowly for 15 minutes, stirring occasionally.	Add 1/2 cup rice and 4 cups chicken bouillon. Cook 45 minutes or until carrots and rice are tender. Strain the soup	through a fine sieve or process in a blender. Return to the pan and add 2 cups more bouillon. Bring to a boil and add 1 cup milk and 1 tablespoon butter.
Preheat oven to 350°. Cook broccoli until barely tender. Drain well. Stir soup and sour cream together. Add remaining ingredients to soup and sour cream mixture (except bread crumbs). Sprinkle with bread crumbs and bake 30 to 35 minutes in 1 1/2-quart casserole. Makes 4 to 6 servings.
Mix in large bowl and add salt and pepper to taste. Pour into 9 x 13 baking dish and sprinkle with bread crumbs. Bake for 1 hour at 375°. Serves 12 to 15.
Cook rice using 1/2 teaspoon salt. Cook whole zucchini in boiling salted water for 10 minutes. Trim ends of zucchini and cut in half lengthwise. Scoop out pulp, leaving a thin shell. In a skillet, saute ground beef, onion, garlic and remaining zucchini pulp until beef is browned. Stir in cooked rice, sour cream, vegetable broth and 3/4 teaspoon salt. Mix well. Place zucchini in shallow 2-quart casserole and stuff with beef rice mixture. Sprinkle with bread crumbs and drizzle with melted butter. Bake at 350° for 25 minutes. Serves 4.
Blend flour, margarine, and powdered sugar thoroughly.	Press evenly into an 8 inch square pan. Bake at 350° for 20 minutes. Beat remaining ingredients together. Pour over crust and bake 20 to 25 minutes more. Do not overbake. Filling puffs during baking, but flattens when cooled.
Mix ingredients. Pat 2/3 of the mixture into 13 x 9-inch pan. Save rest. Toss blueberries, sugar and flour. Add tapioca, lemon juice and salt. Pour blueberries over crust. Sprinkle remaining crust mixture on top. Dot with butter. Bake at 450° for 10 minutes, then reduce temperature to 350° for 40 minutes or until crumbs on top are golden. Let cool. Serve with ice cream or whipped cream. Recipe can be cut in half and baked in 9-inch pie pan.
Mix cake according to directions and bake in 2 (8-inch) pans. Cool. Mix the sour cream, sugar and coconut together. Refrigerate overnight. Do this the day or night before making your cake. Remove 1 cup of mix and add to an 8 ounce carton of Cool Whip. Blend well. Refrigerate. Split each cake layer. Spread sour cream mixture between each layer. Frost top and sides with the Cool Whip and sour cream mixture. Refrigerate. (May substitute orange cake mix.)
Line an 8 1/4-inch round microwave-safe cake dish with plastic wrap; set aside.
Mix all ingredients together and place in refrigerator to chill until ready to use. May be made a couple of days ahead of time.
Cut pastrami into small pieces. Mix all ingredients together until smooth. Add pastrami. Chill in a glass bowl. Just before serving, hollow out round loaf and save. Cut what you took out into pieces for dipping. Use hollowed out loaf for bowl.
Grease a Bundt pan real good. Mix cinnamon, instant pudding mix, granulated sugar and brown sugar; set aside. Put chopped walnuts and raisins to cover bottom of Bundt pan. Lay frozen bread dough balls around Bundt pan in two's. Add mixture all over frozen bread dough balls. Cover with aluminum foil; let sit for 8 hours.
Blend all ingredients and mix in some cracker meal for a dough. Shape mixture into small patties and roll in cracker meal. Deep fry in hot fat.
Cream shortening and sugar. Add eggs, 1 at a time, beating well after each. Add pumpkin and vanilla; beat well. Sift remaining dry ingredients and beat well. Bake in greased and floured 15 1/2 x 10 1/2 x 1-inch pan at 350° for 30 minutes. Remove to cooling rack. Let cool.
Do not drain fruit. Pour all your fruit and condensed milk in a bowl. Mix it up and freeze in a pan or Pyrex dish.
Grease and flour 2 loaf pans. Beat eggs; add oil, sugar, zucchini and vanilla. Cream together. Add flour. Add salt and baking powder. Add to creamed mixture and bake at 300° for 1 hour.
Peel and mash avocados; crush clove of garlic. Peel, seed and chop tomatoes. Combine all ingredients and cover and chill. Makes 4 cups.
Mix sugar, milk and salt; cook until it reaches soft ball stage. Remove from heat. Add peanut butter; mix well. Add vanilla; beat. When thick, pour into greased pan. Cut and eat!
Heat oven to 350°. Grease and flour 2 loaf pans. Mix shortening and sugar in a large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and chocolate chips. Pour in pans. Bake until wooden pick put in center comes out clean, about 1 hour and 10 minutes. Cool slightly. Loosen sides and remove from pans. Cool completely before slicing.
Heat oven to 375°. Mix sugars, shortening, eggs and vanilla. Stir in remaining ingredients, mixing thoroughly. Dough will be stiff. Drop by teaspoon, about 2 inches apart, onto ungreased cookie sheet. Bake for 9 to 11 minutes. Cool before removing from cookie sheet. Yields 5 dozen.
Place chicken in a large flat dish. Cover with buttermilk and refrigerate for 1 hour. Combine flour and seasonings, drain chicken. Toss pieces, one at a time in flour mixture. Put in hot oil on medium heat. Cook 20 minutes on each side or until juices run clear.
Mix the first 4 ingredients. Sprinkle with bacon and crackers. Microwave 4 to 6 minutes.
Mix the shortening, sugar and eggs. Sift the flour, cream of tartar, baking soda and salt. Mix all ingredients together except sugar-cinnamon. Roll into balls the size of walnuts. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Fry bacon until crisp; set aside. Drain fat from pan. In same pan, cook and stir ground beef, onions and celery until meat is brown and onions are tender. Dissolve bouillon cubes in boiling water. Stir bouillon and remaining ingredients into meat mixture.
With a fork or beater combine Velveeta cheese and cream cheese, softened with Worcestershire sauce. Add pecans, garlic salt and Tabasco sauce and mix well. Form into a roll or ball, wrap and chill several hours or until firm. Remove from refrigerator about 15 minutes before serving. Roll or sprinkle lightly with chili powder. Serve with crackers.
*Bulghur may be purchased from Andy's Deli on Park Lane or health food store.
Brown ground meat seasoned with salt and pepper. Place 2 pkg. (2 dozen) corn tortillas in vegetable oil until softened. Fill tortillas with meat, onions, and Cheddar cheese; roll up filled tortillas and place in a baking dish or pan.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 375° for 40 to 50 minutes.
Mix first 3 ingredients. Add sauce to this. Put in large baking dish. Cover with Mozzarella cheese and bake for 15 minutes at 350°.
Cook carrots for 5 minutes. Add all ingredients and let stand in refrigerator for 24 hours. Delicious.
About one hour before serving: Mince Prosciutto. In small bowl, stir together Prosciutto, Parmesan cheese, bread crumbs, parsley and dried oregano. Holding knife parallel to work surface and starting from a long side, cut each breast in half, cutting almost but not all the way through. Spread halves open. With meat mallet, pound chicken evenly thick. Sprinkle each breast half with 1 heaping tablespoon Prosciutto mixture; reserve remaining mixture. Starting from a long side, roll each breast half jelly-roll fashion. Secure with toothpicks. Cut core from each tomato. Place tomatoes in boiling water for 10 seconds. Cool under running cold water. Peel and dice tomatoes; set aside.
Combine dry ingredients. Combine milk, egg and oil. Blend all ingredients. Use 1/3 cup for each cake. Bake on a hot, nonstick griddle, sprayed with olive oil cooking spray.
Season chicken pieces to taste with season salt and garlic salt. Batter with flour. Deep fry until chicken floats to the top of the oil.
Mix yeast, salt and flour. Beat egg in hot water. Pour into batter. Mix in beer.
Heat chicken broth. Add chicken pieces and thicken with flour (add enough water to make a paste). Add macaroni and cheese. Pour into a buttered pan and sprinkle with bread crumbs. Bake at 350° for 30 minutes.
Melt butter in a 9 x 13-inch pan. Sprinkle graham cracker crumbs over butter. Add coconut, chocolate chips and butterscotch chips. Pour over this 1 can condensed milk. Sprinkle pecans over top. Do not mix. Bake at 325° for about 30 minutes. Cut into squares after cooling.
Mix all ingredients together. Place in a buttered casserole. Bake in slow oven (300°) for 1 hour or until set.
Brown onions in olive oil and mix in rice. Mix in nuts, currants, cinnamon, dash of salt and pepper and dill weed. Stir in water and sugar. Cook until rice soaks up all of the water. Cool.
Cook 8 tbsp milk, brown sugar and butter over medium heat until brown. The more you cook the better it tastes. Combine milk, flour, egg yolks and pour into sugar mixture. Cook until thickens. Put vanilla in after it cooks, then pour into 2 baked pie shells.
Bake in greased and floured sheet cake pan at 375° about 45 minutes. Let cool.
Fill pie shell with sliced apples, mixed with 1/2 cup sugar. To prepare crumb topping, cream butter and brown sugar, then cut in flour. Add chopped pecans and cinnamon. Sprinkle crumbly topping on top of apples. Bake at 425° for 50 to 60 minutes.
Melt chocolate chips in a double boiler or microwave. Stir to see that all are melted. Remove from heat and let cool completely, but not harden. Beat together: sugar, butter and eggs until fluffy. Do not underbeat. Add vanilla, peppermint and melted chocolate. Beat well.
Melt butter in a 9 x 9 x 2-inch pan. Sprinkle the next 5 ingredients into the pan in the order given. Pour the condensed milk over the layers and bake at 350° for 30 minutes. Cool in pan. Yields 16 squares.
Mix ingredients together in order. Bake in greased loaf pan for 1 hour at 350°.
Combine first 4 ingredients in a mixing bowl. Heat remaining ingredients in a saucepan at low heat until warm, not hot. Pour warm liquid over flour and yeast mixture. Blend for 1 minute at medium speed for 2 minutes. Stir by hand the additional whole wheat and white flour.
Blend all ingredients, place in freezer until almost completely frozen. Re-blend and serve. Serves 6.
Heat oil in heavy bottom 4-quart pot. Add garlic and onion; saute until soft and translucent. Stir in 1/2 teaspoon of the salt, carrots, celery, broccoli and spinach. Add oregano, pepper and basil. Cover and cook over low heat for 5 to 8 minutes. Add green pepper, water, tomato puree and chickpeas. Cover and simmer 15 minutes. Add tomatoes and remaining salt; simmer 10 more minutes, then bring soup to a boil. Add pasta and gently boil until pasta is tender, about 10 minutes. Ladle into bowls and top with 1 tablespoon Parmesan cheese.
Mix Jell-O and water. Add sugar and stir well. Add juice and enough water to equal one gallon. Freeze to make slush. Shake occasionally to make a slush.
Place hash browns in bottom of casserole dish. Mix soups, onions and sour cream. Spread over hash browns. Sprinkle with grated cheese. Melt margarine and Ritz cracker crumbs. Sprinkle over casserole. Bake at 350° for 45 to 60 minutes or until hash browns are cooked and casserole is bubbly and brown.
Stir soup with milk; add all ingredients except eggs. Stir; fold in eggs. Put in greased casserole. Refrigerate overnight. Bake at 350° for 1 hour covered. Uncover and cook 30 minutes longer. This is really glorified macaroni and cheese and is delicious for a do ahead meal.
To make toast crumbs, toast 4 slices white bread. Snip into pieces with scissors.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each egg. Blend in vanilla. Sift together flour, powder, soda and salt. Add to creamed mixture, blending well. Roll dough about 1/4-inch thick on lightly floured surface. Cut with floured 2-inch cookie cutter. Place 2-inches apart on greased cookie sheet. Bake at 350° for 10 to 12 minutes or until golden brown. Cool on racks. Makes 6 dozen.
Mix mushroom soup and water in dish until thick. Saute onion and pepper in oil until tender. Add ground beef; cook until no longer red. Drain grease. Add the tomato soup; simmer for about 10 to 15 minutes. Cook spaghetti for about 12 to 15 minutes; drain. Layer spaghetti, ground beef mixture, mushroom soup and cheese, ending with cheese on top.
Peel and devein the shrimp. Put the flour in a mixing bowl; add salt, pepper, nutmeg and coriander. Gradually add the beer, stirring with a wire whisk until smooth. Add more beer if necessary (should be consistency of pancake batter). Brush the top of the batter with 1 tablespoon oil (this prevents gas from escaping). Cover with plastic wrap and let stand in a warm place for 30 minutes. Beat the egg whites until they form soft peaks and fold them into the batter with a rubber spatula. Heat the oil in an electric skillet or deep fryer to 350°.
Preheat oven to 350°. Mix flour and sugar together. Add sour cream and beer. Mix well. Let stand in mixing bowl about 1 hour, covered. Pour into greased loaf pan. Bake 1 hour. Rub top with butter when done. Cool on rack.
In a large saucepan, heat brown sugar, corn syrup and butter until sugar is dissolved. Stir in cereal and nuts; mix well. Spread onto greased 15 x 10 x 1-inch baking pans. Bake at 325° for 15 minutes. Cool for 10 minutes. Stir to loosen from pan. Cool completely. Store in airtight container.
Combine broccoli, corn, crumbs, chopped onion and 1 1/2 cups cheese and mix lightly. Reserve 1/2 cup cheese for topping. Layer half of the vegetable mixture and tomato wedges in a greased 1 1/2-quart casserole. Cover with remaining vegetable mixture. Bake at 350° for 30 minutes. Top with remaining tomato wedges; continue baking for 15 minutes. Top with reserved cheese and serve. Serves 6.
Mix flour and milk in a saucepan and cook until thickened; let cool. Beat sugar, Crisco and vanilla together, then add cooled flour mixture. Beat until smooth.
Mix Bisquick and water. Roll out on floured board, pat sausage on top and roll (as for jelly roll). Chill for 1 hour. Slice in 1/2-inch slices and bake on cookie sheet at 350° for 10 minutes or until brown.
Combine gently all ingredients and refrigerate. Best if you let mixture set for a couple of hours or overnight.
Fill freezer can with the ingredients and regular milk to fill line (under 1/2 gallon Milk) and freeze.
Mix flour, margarine and pecans; spread over bottom of 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Chill.
Combine applesauce, eggs, sugar and vanilla. Melt chocolate and butter in pan. Combine flour with other dry ingredients and mix everything together. Spread in a 9-inch pan and sprinkle nuts on top. Bake 30 minutes at 350°. Remove from oven. Sprinkle chips over and spread evenly.
Mix in order given. Put in 2 (4 1/2 x 9 1/2-inch) bread pans. I put wax paper on bottom and grease bottom and sides with shortening. Bake at 300° for 1 hour.
Boil chicken and onions until meat is done. Debone chicken. Cook broccoli until done. Cube and boil potatoes until done. Add all ingredients together in baking pan and top with Velveeta cheese. Bake until cheese is melted (350°).
Combine first four ingredients and mix until crumbly. Mix together confectioners sugar and 1/3 cup peanut butter and set aside. Whip together cream cheese and sugar. Fold into whipped topping and set aside. Place 2/3 of graham cracker crumb mixture in a 9 x 13-inch pan. Pour 1/2 of the cream cheese-whipped topping mixture over crumbs; spread the apple pie filling over all. Sprinkle with cinnamon to taste. Over this, spread 2/3 of the sugar-peanut butter mixture with remainder of ingredients. Repeat layer of cheese, whipped topping mixture, then remaining cracker crumb mixture and top with remainder of peanut butter and sugar mixture. Cover and refrigerate for 24 hours or overnight. Cut into squares and serve. Yields 24 squares.
Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic and pepper in a large deep bowl with a lid. Add chicken breasts and coat well. Allow to marinate in the sour cream mixture overnight in the refrigerator, covered.
Mix together margarine, sugar and eggs. Sift together and stir in flour, cream of tartar, baking soda and salt. Chill dough; roll into balls. Mix 2 tablespoons sugar and cinnamon together. Roll balls in sugar and cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake at 400° until lightly brown, 5 to 7 minutes. Makes about 5 dozen.
Add pineapple to dry pudding mix. Add other ingredients and mix thoroughly. Chill before serving.
In a large saucepan, combine water and bouillon cubes. Bring to a boil; add chicken and sherry. Cover and simmer 20 minutes. Remove from heat. Let chicken cool in broth 30 minutes. Remove chicken from broth. Wrap a cheese and ham slice around each chicken piece and set aside.
Stir together ingredients over medium heat in large saucepan until heated. Serve. If desired, top with sour cream, pitted ripe olive slices and chopped peppers. Makes 4 servings.
Mix first 3 ingredients. Pour over ice in bowl. Core apple. Slice in thin rounds. Stud apple slices with 3 cloves. Decorate punch with apple slices and orange and lemon slices.