HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, sugar, meal, baking powder and salt. Sift together in a large bowl. Stir in vegetable oil. Add milk and blend. Add a couple of extra tablespoons of milk, if necessary, to form a stiff dough. Roll in rectangle on a lightly floured surface. Spread on sausage and roll jelly-roll fashion lengthwise. Wrap in waxed paper and chill or freeze. When ready to use, slice and bake at 350° for 15 to 20 minutes.
Put in blender; mix for 30 seconds. Bake at 350° for 30 minutes. Top with cinnamon before baking.
Mix and form into roll. Wrap in waxed paper and leave in fridge overnight. Slice and bake. Set oven at 350° and cook for 10 to 15 minutes.
Beat peanut butter and butter until blended. Gradually add sugars and beat until fluffy. Add eggs, one at a time. Add dry ingredients and mix. Stir in chocolate chips and vanilla. Spread in buttered 9 x 13 pan. Bake in 350° oven for 30 to 35 minutes until slightly brown.
Peel and slice eggplants and boil until tender. Drain in colander 15 minutes. Place eggplant in a bowl and add eggs, milk, seasonings, 1/2 cracker crumbs, 1/2 grated cheese and 1/2 melted margarine. Pour eggplant mixture about 2 or 3 inches thick in baking dish. Sprinkle with remaining cheese, cracker crumbs and margarine. Bake at 450° until golden brown and firm (about 30 minutes). Makes 10 to 12 servings.
Wash mushrooms. Remove stems and finely chop. Drain mushroom caps on paper towel. Melt butter in skillet. Add onion, pepperoni, green pepper, garlic and chopped mushroom stems. Cook until tender, not brown. Add cracker crumbs, cheese, parsley, salt, pepper and oregano. Mix well. Stir in chicken broth. Spoon stuffing into caps, rounding tops. Place caps in shallow baking dish with 1/4-inch water covering bottom of baking dish. Bake, uncovered, at 325° for about 25 minutes. Enjoy!
Cut Crab Delights in flakes. Half in shred. Combine with mayonnaise, celery and onions. Serve on lettuce or as sandwich filling.
Combine all ingredients in medium-sized bowl. Add salt and pepper to taste. Form mixture into patties, approximately 3 to 4-inches in diameter and 3/4-inch thick. Cook on top of stove in oil for 6 to 8 minutes, over medium heat or until golden brown. If patties do not stick together, more cracker crumbs may be added.
To make sauce, combine and bring to boil tomato soup, tomato sauce, tomato paste, water, oil, chili powder (2 teaspoons) and garlic powder. Set aside to cool. Brown meat, onions, half of grated cheese and 1 cup sauce. Set aside to cool. Dip each tortilla in rest of sauce. Lay in 9 x 13-inch pan. Place 1/3 cup of meat mixture in each tortilla and roll up each one until pan is filled. Pour any remaining sauce over top. Place rest of cheese on top. Bake at 350° for 10 to 15 minutes.
Mix together. Put into long casserole dish and freeze. Tastes just like ice cream. Great for people with dairy allergies.
Place four pieces of foil out. Put 1/4 of potatoes on each piece. Place 3 to 4 pieces of broccoli on top of potatoes. Top with 3 ounces cheese and 1/4 stick butter. Season to taste with garlic pepper and rosemary. Pour on 2 to 3 ounces of beer. Wrap foil. Place on grill for 30 minutes or until potatoes are tender. Makes 4 servings.
Sift flour, baking powder and salt into large bowl. Add pineapple, cherries and dates. Mix well with hands to coat each piece of fruit with flour. Beat eggs until frothy; gradually beat in sugar. Add to fruit and mix well. With hands, mix in pecan halves. Grease and line with brown paper two 9-inch clamp or clampless spring-form pans; grease paper. Divide dough into pans and press down firmly with fingers. If necessary, rearrange fruit and nuts to fill any empty spaces. Bake in slow oven at 275° about 1 1/4 hours. Let cakes stand in pans about 5 minutes. Turn out on racks and pull off brown paper. Cool.
Grease and flour Bundt pan or 2 loaf pans. Preheat oven to 350°. Mix ingredients in order. Beat well on medium speed. Pour into prepared pan and bake about 45 minutes to 1 hour. Test with knife blade in center. Remove from pan onto plate and cool. Can be served plain or with light frosting.
Combine rum, orange juice and extract. Pour over fruit; refrigerate 30 minutes. Serve with wooden picks.
Start with dill pickles purchased from any store. Note that these pickles must be kept refrigerated after treatment. Drain all juices from pickles. Slice pickles 1/4-inch thick into larger bowl. Pour in sugar and vinegar. Add spices. Let stand at room temperature. Stir occasionally (about 4 hours) until sugar dissolves. Put back in jars and seal and refrigerate. Let stand 4 days before using.
Mix graham cracker crumbs, brown sugar, cinnamon and butter until crumbly. Set aside 3 tablespoons of the mixture. With the back of a spoon, press the rest of the mixture on bottom and side of well-greased 9-inch pie plate. Do not spread on rim. Preheat oven to 350°.
Mix first 7 ingredients together thoroughly. Divide filling and spread evenly over tortillas. Roll up tortillas; cover each tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap; cut in slices, 1/2 to 3/4-inch thick. Serve with salsa.
Beat cream cheese with mixer. Add chilies, green onions, olives and garlic salt. Spread each tortilla with cream cheese mixture and roll up. Refrigerate, covered. When ready to serve, cut into 1/2-inch slices. Makes approximately 60 to 70 appetizers.
Brown ground beef in a large skillet over medium-high heat. Stir in flour, bouillon, salt and pepper; saute for 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring occasionally. Cook until thickened, about 5 to 10 minutes. Serve hot. Makes 6 to 8 servings.
Combine all ingredients. Beat well and be sure to have a good measure of flour. Pour into pie shell. Bake at 350° about 45 minutes. Serves 8.
Arrange sliced turkey over flavored rice. Add turkey gravy, if desired. Garnish with ripe olives.
Mix all ingredients (except potato chips) in 9 x 12 x 2-inch glass baking dish. Crush potato chips on top. Bake in 450° oven for 10 minutes. Makes a great summertime quick meal.
Soak sliced tomatoes in lime water for 24 hours; drain. Soak in fresh water for 4 hours, changing water every half hour. Drain well. Make a syrup of sugar and vinegar; add spices. Bring syrup to a boil; pour over tomatoes. Let stand overnight.
Melt butter in a Dutch oven. Add onion and cook until soft. Stir in paprika and cook for 2 minutes. Add meat and cook until well browned. Add marjoram, beef broth and 1 can of water. Bring to a boil; lower heat, cover and simmer for 80 minutes. Stir in lemon juice and serve.
In a 9 x 13-inch pan, layer Twinkies, pudding, pineapple, bananas and cover with Cool Whip. Top with pecans. Refrigerate before serving.
Melt butter; add brown sugar and cook over low heat 2 minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat and cool. Add confectioners sugar until you have the right consistency to spread.
Slice onions and separate. Dip in flour, then egg mixed with milk, then in corn meal. Fry in Crisco at 375° until brown.
Mix oats, brown sugar, flour, cinnamon and salt. Cut in butter until mixture is crumbly. (Should be size of coarse crumbs.) Place apples in a 10 x 6 x 2-inch baking dish. Sprinkle flour mixture over apples. Bake for 40 minutes at 350°. Serve warm with ice cream, light cream or whipped cream.
In baking dish, combine scallions, soy sauce, sherry or broth, oil, sugar and garlic powder. Add steak; turn once to coat. Cover and marinate 40 minutes. Combine remaining ingredients. Remove steak from marinade. Spread half of vegetables over entire surface of steak. Starting with long side, roll steak jelly roll fashion with the grain. Secure with wooden toothpick.
Combine all ingredients except onion rings with thawed hash brown potatoes. Put in 9 x 13-inch glass pan sprayed with Pam. Cook at 375° for 1 to 1 1/4 hours. Put onion rings on top the last 10 minutes of baking time.
Drain cherries, reserving 1 cup liquid. In a large saucepan, combine 3/4 cup of the sugar and the cornstarch. Stir in reserved cherry liquid. Cook over medium heat until thickened and bubbly, stirring constantly. Cook and stir for 2 more minutes. Remove from heat. Stir in remaining sugar, margarine and almond extract. Stir in cherries. Cool slightly.
Boil brown sugar and water until it forms a soft ball in cold water. Pour over well beaten egg whites. Add pecans and beat until candy starts to cool. Drop by spoonfuls on wax paper. Cool and serve.
Cook noodles in boiling water until almost done. Drain and set aside. Brown meat; add tomato sauce, green pepper, green onions and seasoning. Cook gently for 10 minutes. Spread half of the noodles on bottom of casserole pan; spread all of the cheese mixture over noodles. Layer remaining noodles and then all of the meat mixture. Cover evenly with grated Cheddar cheese. Bake at 350° until heated through and top cheese is melted and browned. Serves 8.
In medium saucepan, mix orange concentrate and sugar; bring to boil. Cook 2 minutes, stirring constantly. Add nuts and stir to coat. Spread nuts on foil in single layer so that nuts do not touch. Cool until glaze is firm.
Boil chicken; cut into cubes. Arrange chicken in glass baking dish; set aside. Put soup, water and frozen vegetables over chicken. Fry bacon. Crumble bacon over top. Cover with slices of cheese. Top with rolled biscuits. Bisquick works well. Bake at 400° for 20 minutes.
Dice all ingredients together including tomatoes. Put in large pot with tomato juice and water to cover. Add bouillon and Sweet 'N Low and cook. Simmer over low heat 5 hours. It is best done in crock-pot on low for 8 hours.
Peel and boil potatoes until slightly tender. Layer potatoes in casserole dish, then 4 slices of Velveeta, then another layer of potatoes and 4 more slices of cheese and 2 tablespoons of butter. Pour milk over top and cook in microwave until cheese and butter are melted, then serve.
Preheat oven to 275°. Mix all ingredients in order listed. Drop by small spoonful onto cookie sheet. Bake 30 minutes.
Combine all ingredients and spread on toasted English muffin halves. Bake at 350° until bubbles. Makes 16.
Preheat oven to 325°. Cream butter and sugar. Add eggs one at a time. Sift flour and soda and add to the butter mixture alternately with sour cream and vanilla. Pour into greased and floured tube pan or 10-inch Bundt pan. Bake 1 hour and 15 minutes (or until cake tests done). Cool 15 minutes, then remove from pan.
Grease 13 x 9-inch pan. Combine baking cocoa and baking soda. Blend in 1/3 cup melted margarine. Add boiling water and stir until well blended. Stir in sugar, eggs and remaining melted margarine. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. Bake at 350° for 35 to 40 minutes.
Cook sweet potatoes, peel and mash while hot. Add all ingredients. (If mixture is dry add more orange juice.) Pour into 1 1/2-quart casserole dish. Bake at 350° for 30 minutes. Top with marshmallows and return to oven until brown. Serves 8.
Grind cranberries, pecans and sugar. Drain pineapple, reserving juice. Make jello with lemon Jell-O, hot water and pineapple juice. Combine cranberry mixture, Jell-O and pineapple. Chill in large covered bowl, stirring if necessary.
Mix all dry ingredients. Add eggs, milk and shortening. Pour into greased pan. Bake at 350° for 25 minutes or until toothpick comes out clean. Frost with desired frosting. Buttercream is best.
Mix and pour into an ungreased 9 x 13-inch pan (or can spray pan with Pam). Bake at 350° for 45 minutes to 1 hour.
Mix together and put in casserole. Bake at 350° for 30 minutes.
Cook broccoli slightly less than instructions. Mix broccoli, egg, mayo, onion, soup and cheese in a greased 2-quart casserole dish. Mix stuffing with butter and sprinkle over broccoli. Bake at 350° for 30 minutes. Great doubled for parties.
Preheat oven to 350°. Sift dry ingredients; cream shortening and sugar. To the creamed mixture; add eggs and lemon juice. Then blend in pineapple and syrup. Add flour mixture slowly while beating. Drop by teaspoonfuls on greased cookie sheets. Bake 12 to 15 minutes.
Boil water and dissolve the sugar. Add instant coffee and dissolve. Remove from heat and let cool. Add vodka and mix. Pour into 2 quart bottles. Split vanilla bean in half and put in each bottle. Store for 2 weeks in a dark place. Serve over chipped ice and add milk of cream, if desired.
Beat eggs, one a a time. Add Crisco oil. Mix sugar, cinnamon, carrots and walnuts. Sift in flour, baking powder and baking soda. Blend thoroughly. Bake in well-greased 13 x 9-inch pan or 2 loaf pans at 350° for 40 minutes.
Pour oil into large bowl. Add sugar and beaten eggs. Blend well until smooth. Sift flour with salt, soda and baking powder. Gradually beat flour into first mixture, beating well. Fold in apples and pecans. Pour in a greased and floured pan. Bake at 350° for 1 1/2 hours.
Blend yeast and water and let stand until yeast is soft. Warm cottage cheese and combine with all other ingredients. Beat as you combine flour to make dough stiff. Let rise 50 to 60 minutes. Punch down. Turn onto a greased 1 1/2-quart casserole dish. Let rise 30 to 40 minutes. Bake at 350° for 40 to 50 minutes or until golden brown. Brush with butter and sprinkle with salt. Serve while hot.
Mix all together. Bake at 350° for 35 to 40 minutes in a 9 x 13-inch pan.
Measure flour and 1 cup of sugar into mixing bowl. Cut in margarine and peanut butter until crumbs resemble coarse meal. Pare and slice apples. Arrange in 2-quart casserole or shallow baking dish. Sprinkle with the remaining sugar, orange rind, orange juice and water. Cover with crumb mixture. Bake at 350° until apples are tender, about 45 minutes. Serve warm, topped with ice cream. Makes 10 servings.
Take sharp fork and stick holes in the roast. Rub roast with salt and pepper, minced garlic, onion and soup mix. Rub into the holes thoroughly. Wrap in foil. Before sealing foil, pour mushroom soup over roast. Seal tightly and cook at 300° for 5 or 6 hours in oven.
Soften bread in milk; add egg, meat, salt and pepper. Shape into meatballs. Slice potatoes into casserole dish. Sprinkle with salt and pepper. Add chopped onion. Mix soup with water. Add meatballs to potatoes and onion. Pour soup over entire casserole. Cover and bake in a 400° oven until meatballs are done and potatoes are tender.
In a 12-inch Dutch oven fry bacon until crisp. Drain most of	the grease. Mix in the rest of the ingredients. Bake for 2 1/2 hours with 10 coals on the top and 10 on the bottom.
Grease and flour a 9 x 13-inch cake pan. Sprinkle with the chopped nuts and coconut. Mix German chocolate cake mix according to directions and pour over nuts and coconut. Mix confectioners sugar, oleo and sour cream; glob on top of cake mix. Bake at 350° for 40 minutes.
Cook for 2 1/2 hours at a slow boil. Add cilantro at end and serve over rice.
Cream butter; add sugar, then eggs and beat well. Add bananas with milk; stir. Add dry ingredients and raisins. Bake at 350° until done (approximately 45 minutes). Makes 2 loaves or 24 small muffins.
Melt margarine and marshmallows over low heat. Spread over popcorn. Form balls with hands lubricated with margarine.
Brown meat in roaster pan with a small amount of grease drippings or salad oil. Add flour as for gravy. Add chopped vegetables. Add enough water to cover entire mixture. Cover; let simmer for 2 hours. Delicious served on dry toast.
In a saucepan, melt butter; stir in flour, salt and pepper. Add chicken broth; cook and stir constantly until mixture bubbles. Cook for 1 minute, remove from heat and set aside.
Mix together 1 stick of butter (melted), 1 egg and cake mix. Mold in bottom of greased 9 x 13 pan. In separate bowl combine cream cheese (softened), 1 stick melted butter, vanilla, 2 eggs and powdered sugar. Mix together and pour over chocolate layer. Pour chocolate chips over cream cheese layer. Bake at 350° for 45 minutes.
Brown ground beef and drain. Put ground beef in crock-pot with remaining ingredients. Cook 2 hours on high. Serve with Fritos or Tostitos chips.
Combine first 4 ingredients in heavy 3-quart saucepan. Bring to a full rolling boil for 6 minutes, stirring frequently. Pour over chocolate and marshmallow. Beat until melted. Add nuts. Pour into buttered 13 x 9-inch pan. Let stand several hours before cutting. Store in cool place.
Preheat oven to 350°. In a 4-quart pot, fry bacon until brown, but not crisp. Remove bacon from drippings, drain and reserve.
Preheat oven to 350°. Cream shortening and sugar; add eggs and beat until light and fluffy. Blend or sift together flour, baking powder and salt; add chopped walnuts and grated lemon rind. Add dry ingredients to creamed mixture alternately with milk. Pour batter into a greased 9 x 5-inch loaf pan. Let stand for 20 minutes. Bake in a preheated 350° oven for 60 to 70 minutes.
Heat egg nog. Dissolve gelatin in water and add to egg nog. Remove from heat and add beaten eggs. Cool. Beat whipping cream until fluffy; add vanilla and fold into egg nog mixture. Pour into pie shell and sprinkle with nutmeg. Serve the next day. Store in refrigerator.
Remove stems from the spinach; wash leaves thoroughly and pat dry. Tear into bite size pieces. Combine the spinach, apple and celery in large bowl. Combine the vinegar and remaining ingredients in a small saucepan and bring to a boil. Pour over the spinach mixture and toss well. Serves 4. One serving = 61 calories, 1 g. protein, 8 g carbohydrates, 4 g fat, 51 mg. sodium. One serving = 2 vegetables + 1 fat + 1/2 fruit.
Let cheeses soften; then stir together until well mixed. Add onion and Worcestershire sauce; stir until combined. Shape into a ball and cover with pecans or serve in a bowl as a dip or spread.
Mix and form into rolls. Let set in cold place overnight. Slice into thin slices and bake. Then eat!
Combine flour and salt in a medium bowl. Mix oil and milk together with a fork. Add flour; mix with hands until just mixed. Add a little cold water if more liquid is needed. Chill for about 10 minutes. Roll out until large enough to fit a 9-inch pie pan. Bake at 450° for 8 to 10 minutes or can be baked with filling.
Brown meats; drain well. Add cut up cheese slices and seasonings and stir until cheese is melted. Spread mixture on party sliced bread and place on cookie sheets in single layers, then freeze. To serve, bake frozen for 10 minutes at 350°.
Brown meat and onions, add bell peppers. Drain and add other ingredients. Mix well. Pour into dish and bake at 300° for 30 minutes.
Saute in oil, chopped onion and chopped garlic until brown. Add ground meat and fry until done. Add 1/2 cup flour and allow to brown. Add chili powder and mix with meat. Then add tomato paste. Add enough water to make mixture sticky. Stir well. Salt to taste and let simmer for a few minutes until thick. Prepare cornbread mix according to directions. Bake. Add 1/2 of cornbread to meat mixture. Stuff peppers with mixture. Top with cheese and cook in a 350° oven until peppers are done.
Combine crackers, sugar and margarine. Press into 9 x 13-inch pan. Beat milk and pudding together; stir in ice cream. Pour over crumbs and refrigerate. Spread whipped topping over top. Sprinkle with chopped nuts if desired (pistachios, pecans or walnuts).
Cook spaghetti. Drain and set aside. Brown beef and sausage together. Drain if needed. Add other ingredients and mix well. Add spaghetti. Pour into 9 x 13 dish. Cover with cheese. Bake at 350° for 30 minutes or until heated thoroughly.
Heat oven to 425°. Place oats and seasonings in blender or food processor and blend. Coat chicken with oat mixture. Place on rack in pan. Brush chicken with margarine. Bake 40 minutes or until juices run clear when pierced with a fork.
Preheat oven to 375°. Grease bottom and sides of 9 x 12-inch baking dish with butter. Line bottom of dish with chiles. Slice cheese into medium size pieces and place on chiles. In bowl, beat eggs and sour cream until well blended. Add salt and pepper to taste. Pour over chiles and cheese. Bake, uncovered, for 30 to 40 minutes until knife inserted in center comes out clean. Serve immediately.
Preheat oven to 350°. Spray pizza pan with Pam. Cover the bottom with zucchini. Prepare Pizza Sauce and pour over zucchini slices. Sprinkle the top with meat, mushrooms, green pepper and cheese. Bake for 45 minutes.
Combine corn meal, peanut butter and bird seed. Tie a string on pine cones. Smear cones with mixture and hang up outside for the birds.
Drain beans that have soaked overnight. Add fresh, cold water to cover beans well. Add to this the onions, green pepper, garlic, parsley, ham bone, black, red and cayenne peppers, bay leaves and basil. Bring to a boil. Lower heat and cook slow, but keep bubbling, until beans are tender, about 3 hours. Salt to taste after ham cubes have blended with mixture. Continue cooking until a thick gravy has formed. Add water from time to time during cooking. Serve over rice.
Lightly grease 9 x 13 baking dish. Line bottom of pan with half the bread cubes, sprinkle with ham and cheeses. Top with remaining bread.
Dissolve jello in hot pear juice. Add cream cheese (softened) and blend until smooth. Chill mixture until slightly thickened. Add Cool Whip and beat until light and fluffy. Fold in fruit and nuts. Pour in mold and chill until firm.
Stir and mix well the first three ingredients. Add the oil, eggs, sugar, pears and vanilla. "Pam" the pans and fill 3/4 full. Cook 1 hour at 325°.
Preheat oven to 350°. In Dutch oven over medium heat, cook and stir chicken in oil until chicken is lightly brown. Stir in pasta sauce, cream and basil; bring to boil. Reduce heat and simmer, covered, 10 minutes. Stir in cooked pasta and Parmesan cheese; turn into greased 13 x 9-inch baking dish. Cover. Bake 35 minutes or until hot and bubbly. Top with parsley and Parmesan cheese.
Pour all ingredients on beef brisket. Bake at 350° for 3 1/2 to 4 hours, covered with foil, or in a slow cooker for 10 hours.
Prepare fettuccine according to pkg, while cooking peas according to pkg; set aside. Prepare white sauce according to pkg using 1/4 c. milk; stir in nutmeg. In pan fettuccine was cooking in, combine hot drained fettuccine, white sauce, peas, ham and cheese.
Place chicken on bottom of pan. Mix ingredients together. Pour over chicken. Bake 45 minutes (no cover) at 350°.
Cook broccoli; let cool. Chop broccoli and crabmeat in small pieces; put in bowl. Add mayonnaise. Serve cold. Delicious.
Sift first 8 ingredients together. Add applesauce, eggs and shortening. Using mixer at low speed, beat just until moistened. Increase speed to medium. Beat 3 minutes. Spread in greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake at 350° for 20 to 25 minutes or until toothpick comes clean. Cool. Makes 48 bars.
Brown hamburg with diced onions. Add string beans, whole tomatoes and sliced onions. Mix and then push into rings. Place in baking pan and place in oven at 350° about 1 1/2 hours, until moisture is absorbed. Add cheese and top with mashed potatoes. Make sure to cover top of pan. Place in oven again for 20 minutes.
Preheat oven to 375°. Sift together flour, baking powder and salt; set aside. With electric mixer at medium speed, mix shortening, egg, vanilla and honey until very light and fluffy. At low speed, beat in flour mixture, oats, nuts, raisins and chocolate. Drop by teaspoonfuls onto greased cookie sheet. Flatten with fork. Bake 10 minutes. Makes 5 dozen.
Melt 1 tablespoon of butter and mix in flour. Slowly add milk, stirring constantly over medium heat until mixture thickens. Add onion, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt and pepper.
Mix ingredients; slice bread in approximately 1-inch thick slices. Spread mixture over bread slices. Place on baking sheet; broil at 350° until cheese melts. Garnish with paprika, optional. Serves 8 to 10.
Cook sausage until browned. Drain fat. Separate rolls into 8 triangles. Place in ungreased 12-inch pizza pan, with points toward center. Press over bottom and up sides to form a crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese.