HumbleIntelligence/food-ner-1-Million huggingface dataset:
Flatten 1/2 can of crescent rolls on cookie sheet in a neat square. Place Gouda cheese on crescent square. Cover with remaining crescent rolls and pinch edges together.	Brush with melted butter and bake at 350° for about 20 minutes or until lightly brown on top. Serve immediately.
Peel and seed cantaloupe and honeydew; cut into bite-sized pieces. Peel papaya and cut into bite sized pieces. Combine melons, papaya and grapes in a large bowl. Chill until serving time. Combine yogurt, preserves and orange juice in a small bowl. Blend well. Add to salad; mix well. Serves 8.
Mix all ingredients except 1/2 cup cheese and the 2 cups corn flakes. Pour into a 9 x 13-inch baking dish. Top it with the 1/2 cup cheese and corn flakes. Bake at 350° for 1 hour. Delicious, quick and easy.
Place milk in pan on medium heat with 1 stick margarine. Let melt. Mix the warm water and yeast. Dissolve and set aside. Mix flour, oatmeal, potatoes, sugar, eggs, milk and yeast. Roll out and top with sugar, cinnamon and nuts. Roll like a jelly roll. Cut in thin slices and place in baking pan. Bake 30 minutes or until done. Drizzle with powdered sugar, water and vanilla.
Boil potatoes until fork pokes through. Peel and mash while hot! Add salt and flour to form patties 1/2-inch thick. Cook patties in boiling water for 5 minutes. Drain and place in 8 x 8 x 2-inch pan and layer with cheese and onion. Bake at 325° for 1 hour.
Add butter to carrots while mashing. Mix sugar, flour, baking powder and cinnamon; then add to mashed carrots. Beat eggs and add to mixture last. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 minutes longer.
In bowl, put condensed milk and lemonade; beat until thickened and fluffy. Add Cool Whip and mix thoroughly. Put in graham cracker crust and refrigerate.
Mix cornstarch, sugar, water and salt. Cook until thick and clear. Cool. Beat egg whites until they peak. Continue beating while adding cooked mixture. Beat 5 minutes. Pile on pie, sealing edges to crust. Bake at 450° until golden.
Combine soy sauce and water. Mix onion, vinegar, soy sauce, water and garlic together and pour over chicken. Marinate 2 to 4 hours. Simmer all together 30 to 45 minutes or until chicken is done. Serve over rice. Should be marinated in nonmetal dish. May be baked in 350° oven also.
Combine all ingredients except chicken. Bring to a boil. Simmer 15 minutes. Rub chicken with salt and pepper. Place chicken in baking dish. Pour sauce over chicken and bake 350° for 1 hour or 200° for 2 hours.
Sift together dry ingredients. Beat egg. Combine with milk and butter and stir into dry ingredients. Add corn; fry in oil until browned on both sides. Makes 15 to 20 small fritters.
In a medium saucepan, combine flour and brown sugar; stir in milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Remove from the heat. Gradually stir about 1 cup hot mixture into egg yolks. Return all to the saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring occasionally. Fold in the whipped cream. Layer a third of the pudding in a 2 quart glass bowl. Top with half the bananas. Repeat layers. Top with remaining pudding. Cover and chill at least 1 hour before serving. Yield: 8 servings.
Break eggs in a bowl; beat lightly. Add remaining ingredients, except pecans. Stir well. Place pecans in pie shell. Pour mixture over pecans. Bake at 350° for 50 minutes or until set.
Place egg, pizza sauce, salt, pepper and cornflakes in large mixing bowl, beat until all are combined. Add ground beef, onion and mushrooms. Mix together. Press 1/2 of meat mixture in bottom of ungreased 9x9x2 pan. Place 2 slices of mozzarella cheese over meat. Press remaining meat mixture over cheese. Bake in a 350 degree oven about one hour, or until meat begins to brown and shrink from sides of pan. Cut remaining cheese in narrow strips and place over top of loaf. Return to oven again for 3 minutes longer.
Mix all ingredients together. Drop by teaspoon onto greased baking sheet. Bake at 350° for 15 to 18 minutes.
Cook rice in chicken broth. Combine all ingredients except cheese. Pour 1/2 mixture into 2-quart casserole. Top with 1/2 cheese. Repeat layers. Bake uncovered at 350° for 30 minutes.
Brown meat; drain. Add onion. Cook until tender. Stir in tomato sauce and seasonings; simmer 10 minutes. Prepare dinner as directed on package. Spread 1/2 in greased 8 inch square baking dish. Top with meat mixture. 1/2 parmesan cheese and remainder of dinner. Melt margarine in sauce pan over low heat. Blend in flour, gradually add milk, cook stirring constantly over low heat until thickened. Stir small amount into eggs. Return to hot mixture. Pour over dinner. Sprinkle with remaining cheese. Bake 350° 45 to 50 minutes or until golden brown. Serves 6.
Combine chicken, celery and grapes in a large bowl. Mix mayonnaise, curry powder, preserves and milk. Pour over chicken mixture and gently mix. Refrigerate several hours or overnight.
Mix together. Pour into a salt shaker or a clean spice jar with a shaker top. Use at table instead of salt.
Mix hot water, sugar, salt and shortening. Cool to lukewarm. Measure into bowl 1 cup warm water and sprinkle in yeast. Stir to dissolve. Stir in lukewarm water mix, egg and flour. Mix well. Knead until smooth. Place in refrigerator until double in bulk or until ready to use. Can refrigerate up to a week. Shape and bake at 375° for 20 to 25 minutes.
Mix together cornmeal, flour, baking powder and salt. Add beaten eggs and sugar, then add butter and milk. Mix together well and pour into a 9 x 13-inch buttered pan. Bake at 375° until golden brown.
Combine cornmeal, flour and salt. Add slightly beaten eggs. Slowly add milk until mixture is of desired consistency. Add shortening and onions. Mixture should be semi-firm, not soupy.
Mix oil, vinegar and sugar together; shake. Drain all liquid from beans. Mix all ingredients together. Cover and chill in refrigerator overnight. Serve cold.
Dissolve Jell-O with 2 cups hot water. Set aside. Mix 1 (8 ounce) package cream cheese with 1 cup hot water. Set aside. Mix Jell-O mixture and cream cheese mixture; fold in Cool Whip. Add crushed pineapple and pecans. Can be molded or leave in dish. If molded, turn out on lettuce leaf and garnish with whipped cream and cherries. Makes a very pretty and delicious dish. Serves 12 to 15.
Melt all ingredients, except nuts, in a 200° oven for 20 minutes. Add nuts and drop by teaspoonfuls onto wax paper, then let cool
Add all ingredients and pour into graham cracker crust and chill at least 1 hour before serving.
Sift flour; cut in margarine as for pie dough. Add yeast, egg yolks and sour cream. Mix well (use your hands). Chill dough 4 hours or overnight. Work with small portions of dough; leave the rest in the refrigerator. Pinch off a piece the size of walnut. Press with tips of fingers in 1 heaping teaspoonfuls of sugared mixture to form a 3-inch circle; turn over. Do both sides until all sugar mixture is absorbed. Roll like jelly roll; form into crescents. Bake on greased pan at 325° for 20 minutes or until lightly brown. Remove horns immediately; they stick to pan if let to cool. Place on cake rack to cool. Makes approximately 50.
Cook potatoes until done, drain and mash. Add other ingredients. Bake at 375 degrees for 20 minutes.
Dissolve lemon and orange Jell-O in boiling water; stir well. Add cool water and stir again. Add banana, nuts, pineapple and marshmallows.
Melt chips, butter, peanut butter. Pour over cereal and mix good. Sprinkle powdered sugar over cereal and chocolate till well coated.
In large bowl, place broccoli, onion, raisins, walnuts and bacon; toss. In small bowl, mix mayonnaise, sugar and vinegar. Whisk together and pour over salad. Chill. Serves 8 to 10.
Heat water and sugar; set aside and add fruit. Melt oleo in bottom of pan. Lay 1 pie crust in pan, then add fruit mixture. Cover with other pie crust. Bake at 350° or until crust browns.
Grease an 8-inch square pan. Sift together flour, sugar, baking powder, salt and corn meal. In a bowl, mix egg, milk and butter. Add flour mixture; mix until moistened. Pour into pan. Bake 30 minutes.
Cook spinach and drain. Mix with sour cream and onion soup mix and put in casserole. Sprinkle croutons over top. Bake at 350° about 30 minutes.
Cream shortening, sugar, vanilla and banana flavoring. Beat eggs into creamed mixture, one at a time.
Place sausages and wine in a bowl. Cover and refrigerate overnight. Combine all ingredients in a saucepan or electric skillet. Heat to a slow boil for 5 minutes. Serve warm.
Combine all ingredients. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Combine first five ingredients. Place in greased 3-quart baking dish. Top with crushed corn flakes (approximately 2 cups). Dot with butter. Bake at 350° for 30 minutes.
Cream margarine and sharp cheese; work in flour and paprika with hands. Chill dough 15 to 20 minutes for easier handling. Mold 1/2 teaspoon dough around dry olive. Chill overnight. Bake at 400° for 10 to 12 minutes.
In a bowl mix marshmallows, orange juice, and milk; let stand, stirring occasionally while preparing remainder of fruitcake.
Mix all ingredients in pan. Cook until soft ball stage. Stir constantly; pour over warm popcorn. May make popcorn balls or eat unformed. This is good over bagged buttered popcorn.
Mix together 1 1/2 cup flour, sugar, salt and yeast in large bowl. Gradually add water to dry ingredients; beat 2 minutes at medium speed on electric mixer. Add eggs and butter and 1/2 cup flour, beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Cover, let rise until double, about 35 minutes. Stir down. Turn into 2 well greased 1 1/2 quart casseroles. Cover, let rise until double, about 40 minutes. Bake in 375 degree oven for 35 minutes or until done.
Pour apple cider into crock-pot. Add red hots; stir. Cover; turn crock-pot on high. Heat until cider is hot and red hots have melted. Serve hot!
Cook spaghetti and drain. In a large bowl, mix margarine and Parmesan cheese. Add egg. Add spaghetti and toss. Spread in 9 x 13 pan. Spread cottage cheese over spaghetti. Brown meat, onion, green pepper and garlic. Drain. Stir in sauce, oregano and sugar. Pour over cottage cheese. Bake at 350° for 25 minutes. Then top with Mozzarella cheese and pepperoni. Bake 10 minutes. Let stand 15 minutes before serving.
Cook rice. Cook broccoli in small amount of water until tender; drain. Saute onion in butter or oil. Mix all ingredients, except cheese, together and turn into 1 1/2-quart casserole dish. Top with cheese. Bake at 350° for 30 minutes.
Add 1 3/4 cups water to jello. When partially set, add fruit and nuts.
Place half the drained pineapple in casserole. Combine bread crumbs, sugar and cinnamon, sprinkle half this over fruit. Dot with butter. Repeat layers, sprinkle with grated lemon peel. Pour pineapple syrup over all. Bake in moderate hot oven at 375° for 45 minutes.
Prepare Kraft macaroni and cheese as directed. Brown ground beef, onion and green pepper; add to macaroni and cheese. Add milk and shredded cheese to mixture. Butter 2-quart casserole dish. Put mixture in dish. Bake, uncovered, 1/2 hour at 325° or until cheese is melted.
Place sauteed vegetables in casserole in layers with artichokes. Make as many layers as desired. Pour mushroom soup over all. Add 1/2 stick of margarine and sprinkle with pepper over top. Sprinkle bread crumbs and dust with Parmesan cheese. Bake at 350° until topping is bubbly or lightly browned. Makes 6 to 8 servings.
Mix stuffing mix according to directions on box using cold water (no cooking). In a greased casserole, fold turkey slices in half and put tablespoon of stuffing inside. Continue until all slices are used. Leftover stuffing is placed between and around slices. Cook 25 minutes at 375°. Cover with mushroom soup and cook for 10 to 15 minutes more. Serve hot.
Prepare cake mix as directed on package. Mix remainder of ingredients together. Add about 1 large teaspoon of this mixture on top of each cupcake and bake as usual for cupcakes. Mixture will settle inside of cupcake.
Brown meat; pour off fat. Add remaining ingredients and simmer all day. Serve over spaghetti noodles.
Mix together lemon juice, whipped cream and milk. Place the vanilla wafers on the bottom, then the mixture. Layer it until you run out. Chill and eat.
In medium bowl, soften cream cheese. Chop olives with pimentos and stir in cream cheese. Chop nuts and mix until well blended. Refrigerate for 1 hour. Serve with crackers or vegetables.
Combine all ingredients. Turn into pie shell. Sprinkle with crumbs. Set pie on wax paper in oven. Microwave at High for 14 to 18 minutes or until apples are tender, rotating 1/4 turn every 6 minutes, then every 3 to 4 minutes.
Spray a 9 x 5 x 3-inch loaf pan with vegetable and baking spray oil. Mix corn oil, sugar, eggs, bananas and raisins until creamy in bowl. Slowly add flour while continuing to mix banana mixture. Add chopped pecans and orange juice; mix together. Stir for approximately 1 minute. Bake in slow oven (325°) for 1 hour and 20 minutes or until golden brown and a wooden toothpick inserted in center comes out clean. Let cool, then serve.
Drain all fruit thoroughly. Cream cheese until smooth. Beat in sugar. Add whipped cream and gently stir until smooth. Add all the fruits and marshmallows. Mix well and chill overnight before serving.
Bake at 375° for 30 minutes in 9 x 13 pan.
Bake cake as sheet cake. Follow directions on box. Mix pudding according to directions on box. Use punch bowl or other large bowl. Crumble cake in medium size pieces. Put layer of cake, pineapple, pudding, strawberry filling and Cool Whip. Continue layering until all products are used. Refrigerate overnight.
Heat oven to 350°. Lightly grease and flour pan. Beat mix, water, eggs and sour cream on low speed. Beat on medium for 2 minutes. Bake according to package directions. Cool for 10 minutes and invert to cool.
Beat eggs with cream until smooth. Cook pasta to al dente stage. Immediately drain well and return to hot pan. Add margarine and ham. Toss together until margarine is melted and add egg mixture and cheese. Toss together until well blended. Serve immediately.
Boil sugar and syrup for 2 minutes. Add peanut butter. Stir well. Add corn flakes. Drop on wax paper.
Add cream cheese and sugar together. Fold in pineapple, cherries and nuts. Fold in Cool Whip. Chill several hours before serving.
Preheat oven to 350°. In a large bowl, combine flour, sugar and cocoa; cut in margarine until crumbly (mixture will be dry). Press firmly on bottom of a 13 x 9-inch baking pan. Bake 15 minutes.
You will also need a large piece of cardboard, aluminum foil, one stalk of large silk flowers (colors of your choice), 2 (9-inch) cake pans and 1 (12-inch) large round cake pan.
Saute onion in oleo. Mix all other ingredients together and place in a casserole dish. Bake, covered, for 40 minutes at 350°.
Layer zucchini, onion and tomatoes in a 9 x 9-inch baking dish. Mix together soy sauce, salt, garlic salt, pepper and margarine and pour over vegetables. To with 1/2 cup cheese. Bake in a preheated oven at 350° for 40 minutes.
Dip chicken in beaten eggs. Roll in bread crumbs and brown in olive oil. Place chicken in baking dish and cover with tomato sauce. Sprinkle with Parmesan cheese and Mozzarella cheese. If desired, may sprinkle with sauteed mushrooms. Bake at 350° for 20 minutes. Serves 8.
Cream oleo and vegetable shortening; add sugar. Beat well. Add eggs one at a time; beat well. After each egg, add flour slowly, butter flavoring and bottle of 7-Up; mix. Bake 1 hour and 35 minutes in a 325° oven in Bundt pan or angel food pan can be used, but do not turn upside-down to cool.
Combine first 7 ingredients. Pour into a 9 x 13 baking pan. Sprinkle dry cake mix and pecans on top. Dot with margarine on top of this. Bake at 350° for 1 hour. Serve at room temperature with whipped topping.
Put pie filling by spoonfuls in tortillas and roll up. Place seam side down in glass baking dish. Mix together the sugar, oleo, vanilla, water and cinnamon. Heat until melted and pour over the tortillas. Bake at 350° for 40 minutes.
Spread peanut butter with a knife on one slice of bread. Spoon jelly onto one slice of bread and spread around. Put together with a squish and cut in half.
Mix ingredients well. Serve chilled with raw vegetables such as cauliflower, celery, carrots, radishes, etc. Keep refrigerated.
Soak tomatoes in pickling lime and 2 gallons of water for 24 hours. Do not use aluminum pot. Drain, then soak for four hours in water. Change water every hour.
Preheat oven to 425°. Put heavy frying pan or glass baking dish, 10 1/2-inches wide by 3-inches deep into oven for 10 minutes. Puffs as it cooks, falls as it cools. Makes 4 to 6 servings.
Sift flour and salt together. Mix water and oil until thick (about 2 minutes). Pour over mixture and work into a ball. Press dough into pie pan.
Place vinegar, shallots, chopped garlic and thyme in metal bowl. Slowly whisk in the oil. Season with salt and pepper and place in medium saucepan. Set aside.
Grease dish. Pour in rice. Put chicken in and pour soup mixed together over the chicken. Bake at 300° for about 2 hours.
Mix ingredients and pour into pie crust. Bake at 400° for 10 minutes; reduce heat to 350° and bake for another 50 minutes longer. Take out when knife inserted comes out clean.
Cream shortening and sugar; beat in egg. Stir in molasses. Sift dry ingredients into mixture. Add water. Drop onto greased cookie sheet. Bake at 400° for 8 minutes.
Boil chicken; debone and save 1 cup broth. Mix tomatoes and soup in bowl. In pan, put layer of chips, layer of chicken and 1/2 of soup mixture; repeat the layers, then top with Cheddar cheese and pour 1/2 to 1 cup chicken broth. Bake 15 to 20 minutes or until cheese is melted.
Heat in microwave and blend together cream cheese and marshmallow cream. Add food coloring. Great with bananas, apples, pineapple and any fruit you like.
Place potatoes in medium saucepan and cover with water; bring to a boil. Cover, reduce heat and simmer 15 minutes or until tender. Drain. Meanwhile, in a small bowl, combine yogurt, mayonnaise, mustard, garlic, basil and thyme; blend well. In a medium bowl, combine potatoes, yogurt mixture and radishes. Toss lightly. Serve warm. Yields 4 servings. Low-fat and cholesterol.
Brown beef, onions, garlic and oregano in large pot; drain. Add salsa, tomato paste and can of water. Simmer 20 minutes. Drain corn and add to mixture. Cover and simmer 10 to 15 minutes. Turn mixture off and let stand. Mix (with fork) cottage cheese, eggs, salt and pepper in a bowl.
Spread tomatoes on platter and season with oil, vinegar, onion powder, black pepper and Adobo. Top with oregano and grated cheese. Let stand for an hour at room temperature before serving.
Combine all ingredients except marshmallows. Mix well. Pour into 10 x 13-inch pan and bake at 350° for 30 minutes. Put marshmallows on top of hot cake and let stand while you prepare frosting.
Cut up fryer as for frying. Season with salt and pepper. Roll in flour. Arrange in an oblong pan or baking dish. Pour 1/2 cup melted butter or oleo over chicken. Sprinkle with paprika. Bake 1 hour at 350°.
Heat oven to 375°. Combine beef, rice, salt, pepper, Italian herb seasoning and onion. Shape into meatballs and place in a 2-quart casserole.
Melt caramels in microwave. Stir in cream cheese until smooth. Serve warm with fresh apple slices.
Combine ingredients and store in a jar. Add 1 to 2 teaspoons per hot cup of water.
Combine flour and sugar; add eggs, milk, oil and vanilla flavoring. Mix until smooth. Preheat electric griddle or electric skillet to 350° to 400°. Cook about 1 minute on each side. Serve with syrup, jam or honey. Makes about 6 to 8 pancakes.
Cook rice, using package directions. Place in 9 x 13-inch baking dish. Saute chicken and mushrooms in saucepan along with margarine. Arrange over rice. Pour mixture of milk and soups over chicken. Top with cheese and almonds. Bake at 350° for 30 minutes. Yield: 6 to 8 servings.
Saute ground beef and onion until brown. Drain. Mix in a casserole with remaining ingredients, except bread crumbs. Sprinkle bread crumbs on top. Bake for 1/2 hour at 350°.
Place carrots in large saucepan with 1-inch boiling water. Cover and simmer 10 minutes. Add onions. Cover and cook 5 minutes or until tender. Drain water and add margarine, sugar, ginger and salt. Cook over medium heat, stirring frequently, for 5 minutes or until vegetables are done. Makes about 4 cups.
Brown hamburger, onion and bacon (cook bacon first because it takes longer to get crisp.) Mix and bake at 350° for one hour.
Cream the first 3 ingredients. Beat in eggs. Mix remaining ingredients; chill dough 30 minutes. Wrap 1 teaspoon dough around each kiss. Bake on ungreased pan at 350° for 10 to 12 minutes. Let cool slightly. Roll in powdered sugar. Makes approximately 70 cookies.
Mix dry ingredients (flour, baking soda, salt, nutmeg and cinnamon). Add wet ingredients (oil, eggs, water, sugar and pumpkin). Mix well by hand. Bake at 350° for 45 to 50 minutes. Makes 3 loaves.
Sift together the flour, salt and baking powder. In a separate container, mix yeast, sugar and warm milk. Let it stand for 10 minutes. Add the corn oil to the liquid mixture. Mix, then add the flour mixture. Stir well and knead until smooth. On a floured surface, roll the dough to a rectangular shape (as in making a jelly roll). Place the ham, raisins and olives over the dough, then roll like a jelly roll. Let rise 30 minutes. Bake in 400° oven until golden brown. Slice and serve.
Combine in kettle and heat to boiling. Pour into mugs and serve with a cinnamon stick.
In a 2 quart microwave safe dish, place onions and cover with vented plastic wrap and microwave for 2 minutes on high, until onions are soft. Add beans, brown sugar, catsup and mustard. Mix well. Cover with vented plastic wrap and microwave at high for 6 minutes stirring once. Uncover and continue to microwave on high for another 6 minutes. Stir before serving.
Beat together first 3 ingredients. Blend in next two and 2 tablespoons parsley. Refrigerate remaining parsley. Shape into log. Wrap in plastic and chill 4 hours or longer. Coat with parsley and almonds. Serve with crackers.
Mix soup and mayonnaise together. Add lemon juice and mix. Add chicken, celery and water chestnuts. Top with margarine and crackers which have been mixed together. Bake at 350° for 30 - 40 minutes.
Grease 8-inch square pan with butter. Melt marshmallows, chocolate and butter in pan on stove. Stir with a wooden spoon. Take from heat and mix. Stir in rest of ingredients. Press mixture into greased pan. Place in refrigerator to cool. Cut into pieces and serve.
In a saucepan mix the first 4 ingredients. Slowly bring to a boil, stirring until sugar dissolves. Cook to 260° (hard ball stage).
Trim fat from meat and sprinkle with salt and pepper. Cut into 4 to 6 serving size pieces. In a large skillet brown meat in hot oil. Transfer to a 2 qt. square baking dish. In same skillet, cook and stir mushrooms, bell peppers and onions oven medium heat for 5 to 8 minutes or until tender. Add more oil if needed. Stir in tomato sauce and chili powder. Cook until bubbly. Pour tomato mixture over the meat in the baking dish. Cover and bake at 350 degrees for 45 minutes to 1 hour until meat is tender. Makes 4 to 6 servings.
Blend together the first 5 ingredients, then add remaining liquid ingredients and mix well. Bake at 350°. Makes one 9 x 11-inch or three 8-inch round or lots of cupcakes. Frost with your favorite frosting.
Slice carrots and cook in boiling salted water until tender, about 20 minutes. Drain. Melt butter in the hot pot. Add almonds and cook over medium-low heat, stirring, until light gold, about 3 minutes. Add carrots, cinnamon, cumin, cayenne and 1 teaspoon salt. Cook, stirring, over low heat until most of the liquid has evaporated and carrots are shiny and glazed, about 3 to 5 minutes.
Mix all ingredients except for lime. Squeeze lime over mixture and mix again. Serve with tortilla chips.
Place desired number of hot dogs in individual foil wraps. Sprinkle with sauerkraut, soup mix, chili sauce and 2 tablespoons beer or cola. Seal and cook on grill. Turn into toasted buns.