HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the butter in a microwave-safe dish for 1-2 min. or until melted. Stir in the onion, poppy seeds and mustard. Chill, covered for 8 - 10 hours. Remove the poppy seed mixture from the refrigerator 1 hour before needed to prepare the recipe. Split each pkg. of rolls horizontally with a serrated knife into 2 layers, leaving the bottom layer in the pan. Spread the cut sides or the rolls with the poppy seed mixture. Layer the ham and cheese on the bottom layer of rolls. Top with remaining roll layer. Bake at 350 degrees for 15 min. For variety, add chopped red bell pepper when assembling sandwiches. May be prepared in advance and frozen unbaked. Bake the frozen rolls at 350 degrees until heated through. These are great!
Cook first three ingredients on High until onion is soft, about 3 to 4 minutes. Combine next five ingredients in bowl and beat until well blended. Add cheese, spinach and seasoning and mix thoroughly. Pour into pie shell. Cook on 70% power until center is barely set, about 15 to 20 minutes. Let stand 5 minutes before serving. Yields 6 servings. Total cooking time is 15 to 20 minutes.
Cream honey and butter. Add beaten eggs and vanilla. Stir flour and soda together and mix with creamed ingredients. Drop on lightly greased sheet. Bake at 350° for 10 minutes. Yields approximately 3 dozen.
Heat oil with first 4 ingredients until onion is al dente. Add chicken. Cook 10 to 15 minutes. Add flour to make roux. Cook 5 minutes. Gradually add chicken broth. Cook and stir until smooth. Add salt, hot sauce and chilies. Bring to a boil. Reduce heat. Simmer 30 minutes. Stir in beans and green pepper. Cook an additional 5 to 10 minutes.
Combine first 3 ingredients in Dutch oven. Bring to a boil. Cook ground turkey in a nonstick skillet until brown, stirring to crumble. Drain. Stir meat into vegetable mixture. Reduce heat and simmer for 20 minutes.
Heat oven to 350°. Wash chicken and pat dry; set aside. In oblong pan, mix rice, water, celery soup, mushroom soup and poultry seasoning. Arrange chicken pieces on top of mixture. Sprinkle dry onion soup mix over chicken. Cover pan with aluminum foil and bake at 350° for 1 1/2 to 2 hours in 9 x 13 x 2-inch pan.
Stew chicken together with a celery stick, a carrot and a small onion. Take the meat from the bones and set aside. Reserve chicken broth. To make dumplings, cut shortening into dry ingredients and add liquid a little at a time. Roll on floured board and cut into strips, cutting dumplings to approximately 1 x 2-inch pieces. Drop into boiling chicken stock. Turn heat down and cook at moderate temperature for approximately 15 minutes. Add 1/2 cup milk; turn off burner and cover. Let set for several minutes before serving.
Boil the sugar and water for 10 minutes. Mix sugar water, lemon peel, cloves and cinnamon. Boil 10 minutes. Strain. Add brandy and wine. Heat gently, but do not boil. Serve in mugs. Sprinkle with nutmeg or place cinnamon stick in each.
Whip the whipping cream with sugar to taste. Cut up peaches and stir into cream. Add gelatin, dissolved in warm water. Place in mold to harden.
Combine all ingredients in large bowl, mixing well. Pour into casserole. Bake, covered at 350° for 45 minutes.
In skillet, brown beef, stirring occasionally. Add Sloppy Joes mix and stir to mix well. Blend in tomato paste and water called for in package directions. Add celery and green pepper; bring mixture to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Turn into fondue saucepan and place directly over low flame. Spear a piece of French bread (cubed with crust on one side of each piece), and dip in. Yields 4 servings.
Peel and grind	8 medium potatoes, scrape in a dash of onion, grated. Add salt	and 1	tablespoon flour, grate 1/2 slice dry bread. Beat the 3 eggs slightly and add to mixture. Fry in hot oil until brown, 10 minutes each side. These are delicious served with sour cream.
Mix ingredients together. Drop by teaspoon onto baking sheet. Sprinkle granulated sugar on top. Bake at 350° for 12 to 15 minutes.
Preheat oven to 425 degrees. Unfold crusts and brush each with melted butter. Combine sugar and brown sugar. Mix well. Sprinkle over crust. Combine chocolate chips and pecans and sprinkle over crust. Press slightly so chips and pecans won't fall out when you start to roll the crescents. Cut each crust into 12 wedges (I use a pizza cutter for this). Roll each wedge starting at the wide end and rolling to the point. Place on lightly greased baking sheet. Bake for about 15 minutes or until delicately browned. As you remove crescents from baking sheet, roll each one in confectioners sugar to coat. I sometimes like to give them a second dusting with the sugar. Makes 24.
Mix all ingredients well, except nuts. Mixture will be soft. Press nuts in as you form into ball. Wrap in foil and refrigerate. Makes 1 very large cheese ball or two medium size balls.
Beat egg white with water until frothy. Add pecans and mix until nuts are coated. Mix together sugar, cinnamon and salt. Add to nuts and mix. Bake at 225° for 1 hour, stirring every 15 minutes.
Toss vegetables together with nuts and chicken. Add croutons and dressing of choice and serve.
Add hot water to reserved pineapple juice to make 1 cup. Pour into Jell-O powder to mix. Add 1 cup cold water and mix thoroughly. When Jell-O is partially hardened, beat until light. Add cream cheese, pimientos (cut fine), chopped nuts and celery (cut fine). Add drained pineapple. Fold in whipped cream. Mold and let set.
Mix the fruit together. Add the instant pudding. Do not add milk to pudding. Stir in dry. Refrigerate 1 hour. Delicious and easy.
Bring milk to boil in large saucepan. Lower heat. Add cream cheese and corn, stirring often, over low heat until cream cheese has melted. Reserve. In a small skillet, cook bacon and onion until bacon is crisp; drain off excess grease. Add bacon, onion and potatoes to milk mixture.
Boil chicken; remove from bone. Cut in bite-size pieces. Mash the can of Ro-Tel tomatoes together with half of the juice from the can. Saut onions and bell pepper in butter. Add Worcestershire sauce. Add pimento. Add Ro-Tel and melted cheese. Cook spaghetti in chicken broth. Drain. Mix spaghetti and chicken. Pour other mixture over and mix well. (Note: May add some chicken broth to keep from being so firm.) Bake 30 minutes at 350°.
Mix together sugar and eggs. Add vanilla and sour cream. Mix together flour, baking soda and salt; add to mixture. Last, add cocoa, hot water and butter. Pour into greased and floured 8-inch pans. Bake at 350° for 35 to 40 minutes. Makes 2 layers. Very moist.
When diluting juices, add only 2 cans water rather than amount specified on cans. Pour all diluted juices, grenadine, sugar and water into large punch bowl. Just before serving, add ginger ale, ice cubes and slices of fresh orange, lime and cherry for garnish. Serves 50.
Heat oven to 350°. In large bowl, combine all ingredients. Stir until thoroughly mixed. If too thick, additional water can be added for desired consistency. Spoon into a greased 2-quart baking dish. Bake about 1 1/2 hours until set. Let cool before serving. Makes 8 servings.
Cut fish in medium size pieces. Salt and pepper fish. Beat egg yolks. Mix flour and cornmeal. Dip fish in eggs, then coat with mixture. Drop in hot oil. Cook over medium heat 30 minutes or until done.
Drain beans. Add remaining ingredients and toss together well. Keeps well in refrigerator.
Bake potatoes until you can squeeze them (about 1 hour at 350° or about 15 minutes on High in microwave). Cut in half and spoon out the meat of the potato into a large bowl. Add all ingredients and mash until smooth. If needed, add small portions of milk. Fill potato skin shells with the mixture and melt in the microwave for about 5 minutes.
Put all ingredients into baking dish and bake. No need to mix. Bake in 400° oven for 1 hour.
Cook manicotti according to directions. Add salt, oregano and oil to water. Drain but keep moist.
Mix flour and sugar. Cut in Crisco. Add buttermilk. Roll out dough adding as little flour as possible. Bake at 500° until done. Brush with butter.
Rub potatoes with oil, pierce with fork and bake at 400 degrees for 1 hour, 20 minutes or until tender. Allow to cool to touch. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving a thin shell. Place pulp in large bowl. Saute onions in 1/4 c. butter until tender. Add to potato pulp along with light cream, sour cream, salt & pepper. Beat until smooth, fold in cheese, stuff potato shells and place in 13X9 pan. Melt remaining butter, drizzle over potatoes and sprinkle with paprika. Bake at 350 degrees for 20-30 minutes or until heated through.
Mix graham crackers and margarine. Then layer ingredients in 8 x 8-inch pan. Bake at 375° for 30 minutes or at 350° for 45 minutes. Chill and cut.
Heat oven to 350°. Spread 1 can blueberry pie filling in square pan. Sprinkle 1 (9 ounce) package white cake mix over filling. Pat lightly. Dot with 1/4 cup margarine. Cover with 1/2 cup chopped pecans. Bake 40 to 45 minutes.
Mix all ingredients except oranges well; fold in oranges. Pour into baked pie shell or graham cracker crust. Chill until set.
Blend cake mix, pudding mix, milk, eggs, pecans and chocolate morsels. Pour mixture into greased 10-inch microwave tube pan. Microwave at High 14 minutes; rotate pan 1/4 turn at 3-minute intervals. Allow to stand 5 minutes. Invert cake onto serving platter. The chocolate morsels may be on the top and can be spread as icing while hot, if desired.
In medium bowl, blend cream cheese, sour cream and horseradish until smooth and creamy. Stir in Parmesan cheese and 1/2 cup dried beef. Chill cheese mixture about 15 minutes for easier handling. Shape cheese mixture into a ball. Roll in remaining dried beef. Chill at least 20 minutes.
Saut onion in butter. Add broth, sugar, Worcestershire sauce and salt and pepper. Bring to a boil; cook 15 to 20 minutes. Ladle soup in bowl. Put slice of bread in bowl and top with cheese. Bake at 350° for 10 minutes.
Mix all ingredients except nuts. Grease cookie sheet. Line with wax paper and grease. Pour batter onto cookie sheet. Sprinkle with nuts. Bake at 350° for 15 minutes. Sprinkle tea towel with powdered sugar. Drop out cake, peel off paper. Roll up cake lengthwise in towel. Cool completely.
Mix condensed milk, lemon juice and Dream Whip. Layer mixture and berries alternately in pie crust. Top with whipped cream.
In a large bowl, mix thoroughly the sugar, shortening and egg. Sift flour, cream of tartar, salt and baking soda into a bowl; mix well. Chill dough in refrigerator. When chilled, remove and roll into balls.
In a bowl, combine all ingredients except tortillas. Blend well. Put a few drops of water in a Teflon covered frypan. Put on medium-low heat. Place 1 tortilla in frypan. Cover and cook for 10 to 15 seconds or until it is soft enough to roll up. Remove from pan. Spread cream cheese mixture over. Roll up tightly. Wrap in foil, twisting ends of foil to hold shut. Repeat process until all of the mixture is used. Refrigerate at least 3 hours or overnight.
Beat margarine with 3/4 cup of sugar until fluffy at high speed. Beat in egg, vanilla, lemon extract and milk. Sift in flour, baking powder, salt and baking soda, a little at a time, until blended. Chill dough until firm. Form into marble-sized balls (about 1 teaspoon each). Coat balls by rolling in a mixture of remaining 1/2 cup sugar and lemon rind. Carefully place 2 inches apart on ungreased cookie sheets. Bake in moderate oven (350°) for 8 minutes or until tops are crackled and edges lightly browned. Cool completely on wire racks. Makes about 8 dozen.
(Imitation crabmeat may also be used and shrimp may also be added.)
Allow cream cheese to soften. Mix all ingredients. Serve with Club crackers or on rye bread.
Mix the strawberries and 1/2 cup sugar. Let stand 1 hour. Heat oven to 450°. Cut shortening into flour, 2 tablespoons sugar, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in milk just until blended. Turn dough onto lightly floured surface. Gently smooth into a ball. Knead 20 to 25 times. Roll 1/2-inch thick. Cut with floured 3-inch cutter. Place about 1-inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Split crosswise while hot. Spread with margarine. Fill and top with strawberries. Top with sweetened whipped cream.
Steep tea in water for 10 minutes. Remove tea bags and mix tea with remaining ingredients. Chill. Ginger ale may be chilled and added just before serving if more carbonated punch is desired. Serves 15.
Mix all together. Chill for a few minutes; form into a ball. May be rolled in parsley or chopped nuts. Serve with crackers.
Combine softened cream cheese and Cheddar cheese. Mix until well blended. Add pimiento, green pepper, onion, Worcestershire, lemon juice and seasonings. Mix well. Chill. Shape into a ball, roll in chopped pecans.
In a large bowl, pour in drained pineapple, Cool Whip, pistachio pudding, marshmallows and nuts. Mix well. Chill before serving.
Brown hamburger meat and onion. Add the next five ingredients and part of the cheese. In large baking dish, put a layer of meat mixture; repeat again. Put remainder of cheese on top. Bake at 350° for 30 to 45 minutes. Very good! This recipe will serve 5 people.
Cook 8 oz noodles. Drain and add to above mixture. Mix well. In a 3 quart casserole, alternate meat mixture and cottage cheese mixture. Beginning with noodles and ending with noodles. Top with 1 cup shredded cheddar cheese. Bake at 350° for 20 minutes or until hot.
Melt butter, blend in flour; stir in boiling bouillon. Add bay leaf and cloves; heat. Simmer and set aside.
Place brown sugar, water and butter in pan and bring to a boil. Mix together brown sugar, sweet milk, flour, baking powder, cinnamon, butter and dates. Drop by teaspoon into hot liquid. Place nut meats on each spoonful of dough. Bake at 375° for 30 minutes.
Mix and pour over pork chops. Cook in oven. Bake at 350° for 1 hour.
Preheat oven to 350°. Cook broccoli according to package. Prepare Minute rice to yield 3 cups cooked. Stir all the ingredients together and pour into a lightly buttered casserole dish. Bake for 30 to 45 minutes or until browning. Let set 5 minutes.
Peel and dice potatoes. Saute bacon with onion in large kettle. Add potatoes, celery, carrots, water, bouillon and seasonings. Cover and cook gently until vegetables are tender. Add milk and heat through. Combine flour and butter. Add to chowder. Cook, stirring occasionally, until chowder thickens.
Cook pork and beef until tender. Cook raisins until tender. Peel, core and slice apples. Cook. Mix all ingredients and add sugar, vinegar and spices; cook all together for short time. Can be used immediately or canned.
Cook noodles; prepare spaghetti sauce with tomato sauce, paste, spaghetti sauce mix and meat. Combine eggs, cottage cheese and salt. Mix well. In greased pan, alternate layers of half each noodles, sauce, cottage cheese, Mozzarella and Parmesan. Repeat layers and bake at 375° for 30 minutes.
Preheat oven to 350°. In bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup Parmesan cheese. In small bowl (with a mixer at medium speed), beat cream cheese until fluffy. Reduce speed to low and gradually add milk, mixing until just blended. Spoon the spinach mixture into shallow 1 1/2-quart casserole dish (or 8 x 8 glass baking dish). Pour cream cheese mixture evenly over the spinach mixture. Sprinkle with remaining 1/3 cup Parmesan. Bake 25 to 30 minutes or until edges bubble and the top is golden.
Saute onion, bell pepper and celery together. Boil and chop chicken breasts. Mix with soups and cheese.
Saute scallops in margarine and seasonings. Cube Velveeta into large bowl with flour, mushroom soup and milk. Heat in microwave on High for approximately 7 minutes, stirring every 2 minutes. Add scallops and bake in oven at 350° for 20 minutes. Serve over noodles or rice.
Cream shortening and sugars well. Add eggs and vanilla. Beat well. Add dry ingredients which have been sifted together. Fold in oatmeal and Rice Krispies. Drop by spoonfuls onto cookie sheet. Bake at 350° for 15 minutes.
In 1 1/2 quart casserole, combine soup, sour cream, onion and pepper. Stir in potatoes until blended. Bake at 350 degrees for 30 minutes or until hot and bubbling. Garnish with shredded cheddar cheese and sliced green onion, if desired.
Marinate meat in mixture of soy sauce, garlic and 1/2 cup of beef bouillon for 15 minutes. Drain meat, reserving liquid. Melt a piece of fat trimmed from steak in a very hot frying pan. Quickly brown meat on each side. Add onion, celery and green pepper and cook until tender. Mix cornstarch with reserved liquid and remaining beef bouillon; stir into meat and vegetables. Cook until thickened. Serve with rice. Tomato wedges may be added for garnish. Serves 8.
Layer bacon on bottom, then 1 can kidney beans, onion, green pepper, tomatoes and other can of beans. Spread brown sugar over; pour bottle of ketchup and put bacon on top. Bake, uncovered, at 350° for 2 hours. Stir after 1 hour.
Combine and mix all ingredients well. Pour into greased (heated hot) 9-inch pan. Bake at 400° for 20 to 30 minutes. Reheats well.
Cream together shortening and sugars. Add egg and beat well. Sift together dry ingredients. Stir into creamed mix. Add nuts. Shape into rolls about 2 1/2-inches thick (across). Wrap in wax paper and chill thoroughly. Slice very thin, 1/8-inch or less.
Mix ingredients until consistent of pancake batter. Beat egg white until frothy and fold into mixture. Don't stir much.
In medium bowl, combine all ingredients. Whisk until smooth. Keep refrigerated. Use as a spread on toast, bagels, muffins or crackers. Can be used as a fresh fruit dip.
Arrange apples in greased baking dish and sprinkle with lemon juice. Mix flour, oats and sugar. Cut in butter until mixture resembles coarse bread crumbs; sprinkle over apples. Bake at 375° until apples are tender and topping is lightly browned (35 to 40 minutes). Makes 6 to 8 servings. This is delicious with vanilla ice cream and served warm. The Gravenstein apples are super to use!
Bring water, cinnamon, and cloves to boil. Turn off the heat and place tea bags in the mixture. Steep for 5 minutes. Remove tea bags and cloves. Add pineapple and lemon juices, sugar and ginger ale. Makes 20 cups.
Dissolve Jell-O in warm water. Stir in other ingredients. Pour 1/2 of mixture into square dish and let chill until slightly firm. Cover with small carton sour cream. Cover with remaining Jell-O mixture and chill until firm. Cut into squares and serve.
Cream margarine, powdered sugar, vanilla, Pet evaporated milk and flour. Mix well. Chill. Roll out on floured surface to 12-inch rectangle. Cut into 3 x 1 1/2-inch rectangles. Place on ungreased cookie sheet and bake at 325° for 12 to 16 minutes. When cookies are cool, mix caramels and Pet milk. Heat until caramels melt. Stir occasionally. Remove from heat; stir in oleo, powdered sugar and pecans. Put 1 teaspoon this filling on each cookie. Very good!
The crispiest crusts are achieved by using a pizza stone. It is worthwhile obtaining a pizza stone for this recipe and for baking many other kinds of breads.
Sift together dry ingredients. In a large bowl, beat together brown sugar, eggs and butter until light and frothy. Blend in pumpkin and buttermilk. Add dry ingredients, nuts and raisins. Stir just enough to moisten flour mixture. Do not overmix. Spoon mixture into greased 2-inch muffin pans. Fill cups three-fourths full. Bake at 375° for 25 to 30 minutes, or until lightly browned. Remove from pan and cool on wire rack.
Soak chicken slices in well beaten eggs for a few minutes, then roll each slice in bread crumbs. You can either fry or broil the chicken in the butter until light golden brown. Place in pan; cover each piece of chicken with mushroom slices and cheese. Add wine and/or broth. Squeeze lemon juice over lightly. Bake at 350° for about 30 minutes.
Mix pudding mix and milk in saucepan. Stir and cook over medium heat until boils. Remove from heat. Pour in bowl. Place wax paper on surface of hot pudding (to prevent a surface film). Chill. Line bottom of 1-quart casserole dish with wafer. Stop with bananas. Cover with layer of chocolate pudding. Repeat layering until ingredients are gone, topping with pudding. Chill. Add sugar and vanilla to cream and whip. Spread on top of pudding. Serve immediately. Yields 6 to 8 servings.
Brown ground beef, onion and celery. Drain off fat. To beef mixture, add kidney beans, chopped jalapeno peppers and tomato soup. Season with garlic powder, chili powder and pepper to taste. Simmer for 1 hour. Serve topped with grated Cheddar cheese.
After shelling peas, wash and change the water three or four times until you are sure all the hulls and sand are removed. Then place the peas in a saucepan and cover with water, along with the salt pork. Bring to a boil and simmer for 2 1/2 hours or less until the peas are tender. The water should just cover the peas.
Beat together butter and shortening. Gradually add sugar. Stir in eggs, milk and vanilla. Gradually add flour to mixture, beating well. Add enough flour to mixture, beating well. Add enough red food color to color dough. Shape into a ball, cover and chill for 3 hours.
In glass bowl, empty Jell-O; add boiling water, stir until dissolved. Add buttermilk and chill. Can add fruit or eat plain.
Remove rind from top of cheese, cutting to within 1/2 inch of outside edges. Place cheese on a microwave-safe dish and spread chutney over top. Sprinkle with bacon bits. Microwave, uncovered, at High 1 1/2 to 2 minutes or until the Brie softens to desired consistency, giving dish a half turn after 1 minute. Serve with unsalted crackers or fruit. Yields 12 to 15 appetizer servings.
Grease and flour Bundt cake pan. Put chopped nuts on bottom of pan. Mix remaining ingredients well. Do not use mixer. Bake at 325° for 60 minutes.
Mix the first 8 ingredients thoroughly. Add poppy seed and nuts. Blend on medium speed of mixer. Bake in Bundt pan (ungreased) at 325° for 1 1/2 hours.
Sift flour and salt in bowl add butter egg and warm water. Mix all together, knead dough until smooth and like satin. Divide and roll to 1/4 inch thick on floured board. Put kraut in patties and seal edges. Drop in boiling salt water for 5 minutes about 6 to 8 at a time. Lightly brown pierogies in buttered skillet.
Sift together	all dry ingredients. Cream shortening and sugar. Blend in egg and applesauce. Dissolve soda in boiling water. Add soda water alternately with dry ingredients blending well after each addition. Mix in raisins and nuts. Bake 1 hour or until done at 350°.
Melt morsels and shortening over hot water (not boiling). Stir until melted and mixture is smooth. Remove from heat. Pour 1/2 of mixture in an 8-inch foil-lined pan; spread evenly. Refrigerate about 15 minutes. Return remaining chocolate mixture to low heat (over water).
Mix cheese and cracker crumbs. In a greased baking dish alternate layers of cheese mixture, asparagus, eggs and soup. Repeat and top with cheese-crumb mixture. Pour melted butter over this. Bake 20 minutes at 350° or until brown. Serves 6.
Beat together sugar and shortening until light and fluffy. Blend in eggs and vanilla. Add flour, soda and salt; mix well. Stir in candies and nuts. Drop dough by teaspoonfuls onto greased cookie sheet. Press 3 to 4 more candies into each cookie. Bake at 350° for 10 minutes. Makes about 2 dozen 3 1/2-inch cookies.
In 9 x 13-inch pan, combine crushed vanilla wafers and melted butter. Mix and press into bottom of pan. Top with vanilla pudding and slices bananas evenly over pudding. Cover with Cool Whip. Drizzle hot fudge over top. Sprinkle with chopped nuts. Refrigerate.
Mix all ingredients together. Put in a greased and floured pan. Bake at 350° for 45 to 55 minutes.
Melt on low heat margarine and brown sugar. Remove from heat and beat in this order: sugar, eggs, flour, baking powder, salt, vanilla and pecans. Pour into greased and floured pan. Bake at 300° for 40 to 50 minutes until done. Cut into bars.
Heat soup. Add cream cheese; stir until well blended. Remove from heat and add crab meat, mayo, celery and onion. Refrigerate overnight. Serve with crackers.