HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put 2/3 cup sugar and 1 teaspoon cinnamon into a plastic bag and set aside. Take biscuits, shake in sugar mixture. Put them in greased Bundt pan. Take 1 cup sugar and margarine with 1 teaspoon cinnamon. Bring to a boil and simmer for a few minutes. Add nuts to boiled mixture. Pour over biscuits. Bake at 350° for 30 to 35 minutes. Turn on slate as soon as it comes out of the oven.
Combine all ingredients. Use 2 or 3 teaspoons to 1 cup hot water. Makes 1 1/2 quarts.
Press rolls into large cookie sheet. Bake 10 minutes at 350°. Cool. Mix cream cheese, mayonnaise and Hidden Valley mix and spread over crust. Sprinkle veggies on top, ending with cheese. Cool completely and cut into bars.
Brown onion in butter. Let cook until tender. Add remaining ingredients; simmer 30 minutes.
Combine chicken, vegetables, potatoes and soup. Form crust in pie pan, then pour combined ingredients into pie shell. Put on top crust. Bake at 375° for 45 minutes. Easy!!
Pound steak until flattened. Mix bread crumbs, Provolone cheese, pine nuts and garlic. Spread evenly over 1/2 of round steak. Flip other half over bread crumb mixture. Place in nonstick baking dish. Top with stewed tomatoes. Sprinkle Parmesan cheese and reserved bread crumbs over steak. Drizzle with olive oil and lemon juice. Bake at 375° for 30 to 35 minutes. Serves 6. Approximate preparation time, 15 minutes. Cooking time, 35 minutes.
Dissolve yeast in 1/4 cup lukewarm water; set aside. Scald milk, then add Crisco, sugar and salt; mix well. Cool until lukewarm, then add 2 cups flour and eggs (well beaten). Then add yeast and mix well. Add 4 cups flour, mix well. Knead lightly until smooth on board. Place dough in a large covered pan and let rise until doubled. Divide dough into 2 parts and knead lightly. Roll out thin and spread melted butter. Sprinkle sugar, cinnamon and chopped nuts. Roll dough. Slice. Place cut side down on greased pan to rise. Bake at 375° until brown, then ice. Enjoy!!
Mix all ingredients in big bowl well. Pour into rice cooker. Cook about 30 minutes or longer.
Brown ground beef and onion. Drain, add salt and pepper. Stir in mixed vegetables and soup. Pour into 9 x 13 baking dish. Bake at 350 degrees for 20 to 30 minutes. (Until bubbly.)
Cook sugar, milk and butter to a boil. Add dates and cook to soft boil stage. Beat until it takes form and roll in damp cloth or wax paper. Place in refrigerator or freezer. Slice when ready to serve.
Preheat oven to 400°. Mix milk and Bran; allow to set while mixing other items. Mix first 5 items together. In another bowl, mix egg and oil together. Add bran mixture; mix. Add dry items; mix briefly. Put in muffin tins, filling each 2/3 full. Bake 20 minutes. Makes 12 to 14 muffins. Freeze extras.
Drain pineapple (reserving 3 tablespoons juice). Combine sugar and flour; stir in reserved pineapple juice. Add cheese and pineapple chunks, mixing well. Spoon mixture into a greased 1-quart casserole dish. Combine melted butter and cracker crumbs, stirring well. Sprinkle over pineapple mixture. Bake at 350° for 20 to 30 minutes, or until crumbs are lightly browned.
Mix hamburger, seasonings and 1/2 cup chopped onion all together, then form into oval shaped patties. Put in pan, then broil for approximately 5 to 7 minutes on each side. Open gravy and pour over patties. Bake in oven for approximately 15 to 20 minutes at 350°.
Brown ham lightly in 2 tablespoons butter. Push to one side and cook the onion and celery until tender. Mix in crock-pot: ham, onion, celery and all other ingredients. Simmer several hours, stirring occasionally.
Roll steak in 1/4 cup flour and salt. Pan-fry onions, mushrooms and garlic in fat for 5 minutes. Add steak and brown evenly. Remove meat, onions and mushrooms from pan. Add bouillon and Worcestershire sauce. Cook until thickened. Heat slowly until gravy simmers. Add beef and vegetables and heat for a few minutes. Stir in sour cream. Serve on hot rice, toast or noodles.
Cream together first 4 ingredients. Separate eggs; blend yolk in. Beat the whites until stiff. Fold them in. Add cold water and tomato. Sift together cake flour, cocoa, baking soda and salt. Mix dry mixture into creamy mixture. Bake in 2 greased and floured 8 1/2-inch round pans at 350° for 35 to 40 minutes. Frost with chocolate butter frosting. Top with strawberries (optional)
Beat all ingredients together except 7-Up. Add it last and beat well. Bake in 9 x 13-inch pan at 350° for 40 minutes.
Combine roast and onions in slow cooker. Combine cola and next 7 ingredients; reserve 1/2 cup in refrigerator. Pour remaining mixture over roast and onions. Cook, covered, on high for 6 hours or until meat is very tender. Drain, cool and shred meat. Keep warm.
Melt butter in skillet. In mixing bowl, combine flour, milk, eggs and touch of grated nutmeg. Do not beat too much. Scrape mixture into skillet. Put in 425° oven for 15 or 20 minutes. Sprinkle xx sugar on top. Squeeze 1/2 lemon over all. Serve with marmalade or jams, lingonberries on top are best.
Dissolve gelatin in boiling water. Add relish; mix well. Stir in pineapple, celery and nuts. Pour into 6-cup mold; chill until firm. Unmold on lettuce-lined plate. Serve with mayonnaise dressing, if desired. Makes 8 servings.
Clean chicken; add salt and pepper to inside. Add some rosemary, unpeeled garlic and 1 lemon, squeezed with rind. In bottom of casserole, lay a bed of rosemary, garlic and squeezed lemon and rinds. Place chicken on top. Rub chicken with a little olive oil. Sprinkle salt and pepper on chicken. Lay rosemary and garlic and squeeze 1 lemon on top of chicken. Cover; cook at 325° for 1 to 1 1/2 hours. Uncover 15 minutes before finished. Carve thin slices. Lay on a bed of watercress. Pour juices over sliced chicken.
Soften cream cheese; mix in ham, onions and mustard. Chill. Serve with crackers.
Cook rice. Mix other ingredients together first, then mix with rice. Place in casserole dish and top with grated cheese. Cook in oven at 350° for 20 to 30 minutes.
Melt 1 tablespoon of the butter with the oil in a wide frying pan over medium-high heat. Place meat in pan and cook, uncovered, until meat is browned on both sides but still pink in center when slashed (5 to 6 minutes total).
Saute chicken breasts until done in just enough Canola oil to coat bottom of skillet. Saute over medium heat. Place chicken in casserole dish. Pour spaghetti sauce over chicken. Place lid on casserole dish and heat in oven at 325° until hot. Remove lid; add cheese. Replace lid until cheese melts. Serve over spaghetti noodles. Serves 4.
Heat asparagus to simmering and drain. Place in a 2-quart buttered casserole dish. Place slices of egg in a layer over asparagus. Mix milk and Cheddar cheese soup until smooth and pour over asparagus and eggs, covering completely.
Add sugar gradually to oil. Add eggs (one at a time), beat after each. Measure flour with salt, soda and cinnamon. Add to creamed mixture. Apples, vanilla, nuts and raisins next. Bake in well-greased angel cake or Bundt cake pan for 1 1/2 hours at 325°.
For glaze, in a small saucepan, stir together the sugar, cornstarch, orange peel, ginger root and red pepper. Stir in orange juice and soy sauce. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
Coat nonstick skillet with cooking spray; place over medium heat until hot. Add tomato and onion; saute until onion is tender. Stir in hominy and next 4 ingredients. Spoon into a 2-quart baking dish coated with cooking spray. Bake, uncovered, at 350° for 15 to 20 minutes. Sprinkle with cheese and bake 5 minutes or until cheese melts. Yields 6 servings. Contains 66 calories and 1.4 grams fat.
Mix together; place in flat casserole dish. Lay chicken pieces on top. Sprinkle with salt and pepper; brush with butter. Bake 2 1/2 to 3 hours in 275° oven.
Pour oil and sugar over apples. Let set for 1 hour. Beat eggs and add to mixture. Add flour, baking soda, salt, cinnamon, allspice and vanilla. Mix well. Add walnuts. Bake 1 hour and 15 minutes in tube pan at 325°.
Thaw spinach. Squeeze out water. Mix all remaining ingredients. Good served with chunks of sweet Hawaiian bread or whatever.
Preheat oven to 350°. Cream margarine and sugar until light and fluffy. Stir in flour and nuts. Chill. Shape into balls or crescents. Bake at 350° for 20 minutes. Cookies should be light on top and lightly browned on bottom. Cool slightly and roll in additional powdered sugar.
Brown ground beef. Add salt and taco seasoning, mix. Drain well and cool. In large bowl combine chopped lettuce, thinly sliced onion, black olives (drained), diced tomatoes, and hamburger mixtures. Before serving add crumbled chips and Western dressing.
Whip for 1 to 1 1/2 minutes or until smooth in blender.
Soak apricots overnight in refrigerator. Combine remaining ingredients and add apricots. Cook all together in microwave oven for 10 minutes, then let cool a while before you put in the pie crust. Put a few pieces of oleo on top, then cover with top crust. Brush with milk and sprinkle with sugar. Bake at 375° until done.
Combine vegetables and mix with the celery seed. Dissolve sugar and salt in the vinegar. Pour mixture over the vegetables. Cover and store in refrigerator. Ready to eat after being in the refrigerator overnight. They will keep for about 2 weeks. Great for a family reunion!
Peel squash; remove seeds. Place squash in pot and cover with water. Cook, covered with lid, until tender. Drain and mash. Add other ingredients. Stir well; pour into baking dish. Bake at 350° until firm. Serves approximately 8.
Preheat oven to 350°. Grease and flour a 9 x 13-inch cake pan. Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut. Pour the batter in the prepared pan. Bake at 350° for 35 to 40 minutes. Let cake cool in pan.
Melt margarine and marshmallows. Add remaining ingredients. Press into buttered tube or loaf pan. Store in refrigerator.
Blend cream cheese with taco seasoning and smooth over plate. Top with chopped vegetables. Pour taco sauce on top and ring with dollops of sour cream. Serve with chips.
Mix green beans, carrots, onions, soup and milk together. Bake at 375° for 20 minutes in a casserole dish. Add onion rings to top and bake for 5 minutes.
Melt together butter, sugar and cocoa. Mix eggs, flour and vanilla together. Add cocoa mixture. Add chopped nuts. Bake in cookie sheet at 350° for 15 minutes. This recipe will serve 4 people.
Combine brown sugar, butter, syrup and salt in a saucepan. Bring to a boil; boil 5 minutes. Beat in soda vigorously. Stir in peanuts. Place corn in a large shallow pan. Pour sugar mixture over corn; stir. Bake at 200° for 1 hour, stirring every 15 minutes. Yield: 7 1/2 quarts.
Pour soup into casserole dish. Add milk, little by little, stirring after each addition. Add remaining ingredients and stir well. Refrigerate overnight. Preheat oven to 350°. Bake for 1 hour or until macaroni is tender. Serves 4.
Spread 9 x 13-inch pan with Pam. Spread frozen rhubarb in pan. Sprinkle Jell-O over rhubarb. Sprinkle sugar over Jell-O, then spread dry cake mix over sugar. Sprinkle water over cake mix. Pour melted oleo evenly over cake (more oleo may be used for a richer cake).
Beat first 6 ingredients 2 minutes, then stir in berries. Put in a 9-inch pan and bake in a 350° oven for 40 minutes.
Cook sausage in Dutch oven until browned. Remove sausage and discard drippings. Add ground beef, green pepper, green onions and garlic to Dutch oven. Cook until beef is browned. Drain. Add tomatoes, salt, pepper and sausage. Cover. Simmer 20 minutes. Add rice and water to meat mixture. Cover and cook 25 minutes or until rice is tender.
Cream butter and sugar together. Sift together flour and cinnamon and add to creamed mixture together with remaining ingredients. Blend well. Drop from spoon onto greased baking sheet. Bake until brown in 350° oven.
Mix all ingredients together and chill overnight. If not able to chill overnight, reduce amount of sweetened condensed milk.
Sift together all dry ingredients. In mixing bowl, mix 2 cups lukewarm water and the shortening. Mix water and shortening a little while, then add the yeast. Mix well, then add dry ingredients. Let rise about twice its size, then roll out and cut out rolls. Place on a greased pan; let rise again. Bake at 325° for about 20 minutes, or until done. Butter tops of rolls.
Brown sausage and beef. Drain well and add Velveeta cheese while hot. Stir until cheese is melted. Spread on bread. Bake 15 minutes at 350°. These may be frozen before baked.
Cut Twinkies lengthwise and lay in a 9 x 13-inch pan, cream side up. There will probably be one or two leftover. Cover Twinkies with the butter pecan instant pudding, mixed as directed on the box. Cover the pudding with Cool Whip. Sprinkle butter brickle bits over all. Refrigerate for 2 hours. (Can be made ahead, the night before.)
Mix all dry ingredients. Add to oyster crackers. Dribble oil until all is used. Let set 8 to 10 hours and stir occasionally, about every 2 hours.
Heat oil in skillet. Add onion and cook until tender. Add sugar and worcestershire sauce, soup, water and vinegar. Heat to boil, add beef and heat through. Serve on rolls. Makes 6 sandwiches.
Sift together dry ingredients into 8 x 8-inch pan (ungreased). Make three holes. Mix together and add oil, vinegar and vanilla into holes. Pour water over all and mix and bake at 350° for 1/2 hour.
Preheat oven to 350°. Melt butter or shortening in saucepan. Stir in brown sugar. Remove from heat and cool for 10 minutes.
In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter and egg. Stir in 3 cups of flour; mix until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with foil; refrigerate for 2 to 24 hours. Punch dough down and divide in half. On a lightly floured surface, cut each half into 16 equal pieces. Roll each piece into a 20-inch rope. Shape into the traditional pretzel shape and place on a greased baking sheet. In a small bowl, combine egg yolk and water; brush over the pretzels. Sprinkle with salt if desired. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 400° for 15 minutes or until brown. Yield: 32 pretzels.
Process ham until smooth. Then add other ingredients. Blend only until mixed. Refrigerate overnight to mingle flavors.
Heat vinegar, sugar and butter in a saucepan. Beat eggs and flour until smooth. Pour in vinegar mixture until it starts to boil. Stir until it thickens. Chill. Add salt and pepper to taste. Add mayonnaise and mustard to cabbage when ready to serve.
Cook and cool cranberries. Use 1/2 as much water by volume as lowbush berries. Mix berries and water. Boil for 5 minutes or until berries pop open. Crush and strain mixture through jelly bag or large sieve to obtain clear juice. To 1 quart Lowbush Cranberry Juice (see recipe), add 1 cup sugar and 1 cup water and boil for 5 minutes or until syrup consistency. Add two cups of water, 1 cup orange juice (Tang may be substituted) and juice of 1 lemon. Chill. Just before serving you may add ginger ale or can of 7-Up pop.
In bottom of casserole dish or pan, pour pineapple with juice. Spread pie filling over pineapple. Spread dry cake mix over pie filling. Cut oleo in pats and place on top of cake mix. Do not stir. Bake at 350° for 45 minutes, or until brown on top.
Add red Jell-O to boiling water; let stand to mold. In saucepan, put milk, lime Jell-O, marshmallows and cream cheese. Melt. Cool and add pineapple, pecans and Cool Whip. Pour over red Jell-O and let stand overnight.
Combine sugar, corn syrup, butter and 1/2 cup cream. Cook over low heat until sugar dissolves; add mixture. When it comes to a full boil, add rest of cream. Cook to very hard boil stage (254°) without stirring. Remove from heat; add vanilla. Dip apples into syrup (work fast). Roll in coarsely chopped nuts. Place upright on well-greased cookie sheet to cool.
Melt chocolate chips, add peanut butter. Put marshmallows in large bowl, then pour peanut butter over marshmallows. Stir until marshmallows are coated. Place in buttered dish and cool. Keep in refrigerator.
In a large mixing bowl, beat eggs. Add sugar, butter and vanilla. In another bowl, mix well the flour and chopped nuts. Make a hole in center of flour. Add sugar, oleo and vanilla mixture. Mix thoroughly.
Mix ingredients well. Shape into balls. May be baked in a 375° oven until brown or deep fried.
Cut up chicken in pieces, cook in large skillet until almost done. Then add bel pepper and onion. Cook until chicken is done. In large bowl, mix chicken mixture and the other ingredients. Bake about 20 minutes at 350°.
Mix together the first 6 ingredients. Gradually add flour and baking soda. Bake in a 350° oven for approximately 8 to 10 minutes, or until slightly brown around edges.
Add cheese, sausage, Bisquick and seasoning into large bowl. Work together with hands until throughly mixed. Roll into bite size balls. Bake 25 minutes at 350°.
Turn on your crock-pot on low. Pour in the 4 cans of soup. Put in the beef. Put on the lid. Go to work (6 to 8 hours). Come home. Turn the crock-pot off. Boil you some egg noodles. Put the sour cream in the crock-pot and stir. Now you're done. Put your noodles on the plates and put the beef gravy on top.
Add mayonnaise, catsup, pickle relish, sugar, as much American cheese as you want (about 4 to 6 slices shredded) and 1 or 2 boiled eggs, shredded.
Boil chicken. Fix Stove Top stuffing or your own stuffing. Shred chicken. Add to 13 x 9-inch baking dish. Stir in cream of chicken soup, stuffing, mayonnaise and onion (already chopped). Stir up good. Add 3 to 4 tablespoons butter. Bake at 350° for 30 minutes.
Beat eggs slightly. Add sugar and stir. Stir in Karo syrup. Add melted margarine and vanilla. Put pecans in bottom of unbaked crust. Pour filling over pecans and bake at 350° for about 30 to 35 minutes. (This does better in a crust that is not considered deep-dish.)
Mix sugar, vinegar, salt and celery seed together. Pour over cucumbers, onion and peppers. Let stand a few minutes and put in jar. Refrigerate.
Clean and slice mushrooms. Make a roux with the butter and flour. Cook roux for 2 minutes (do not blacken). Add milk slowly, mixing well. Add consomme; blend thoroughly. Stir in mushrooms, heavy cream, salt and pepper. Cook slowly for 10 minutes. If soup is too thick, add warm milk. Serves 4.
Put 1 cup of rice on bottom of roaster, then put 1 package dry onion soup mix on top of rice. Then put raw cut up chicken on top of that. Season to taste. Mix cream of chicken soup and 2 cans of water and pour over chicken. Bake 1 hour with cover on and 1 hour with cover off to brown. Bake at 350°.
Place butter in a 9-inch square baking pan; bake at 325° until melted. Remove from oven. Layer graham cracker crumbs, coconut, chocolate morsels, butterscotch morsels and pecans with melted butter. (Do not stir.) Spread condensed milk evenly over top. Bake at 325° for 30 minutes. Cut into 1 1/2-inch squares and remove to wire rack to cool. Yields 3 dozen.
Mix sugar and milk and boil hard for 7 minutes. Remove from heat and add chocolate morsels and butter. Add vanilla and nuts; beat until smooth. Pour into large greased container to cool (6 to 8 hours). Cut into squares. Store in container in a cool place.
Melt butter over low heat in a heavy saucepan. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to a boil, stirring constantly. Boil 1 minute. Makes 1 cup of medium-thick sauce. Best used in creamed and scalloped dishes.
Grind the first 4 ingredients and add salt; let stand for 30 minutes, then drain off juice. In a large pan, mix squash mixture with remaining seven ingredients. Simmer for 30 minutes, but try not to boil. Put into jars and seal.
Cream shortening, sugar and eggs. Add remaining ingredients and mix together well. Pour batter into greased loaf pan. Bake for 50 to 55 minutes at 350°. Remove from pan, cool and slice.
Sift flour with baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Mix well, then add carrots, pineapple, nuts and raisins. Mix until	smooth	and pour into a greased and floured 10-inch pan. Bake 1 hour at 350° or until cake tests done when	toothpick is inserted. Frost with a cream cheese frosting. Keep refrigerated.
Mix all together and pour into buttered casserole. Cook about 30 minutes at 350°. Set aside.
Drain beans; add onion (sliced into thin rings) and green pepper (sliced into thin strips). Mix sugar, vinegar and oil and stir all together. Cover tightly and refrigerate 12 to 24 hours before serving.
Combine sugar, tomato sauce and mustard. Set aside. Combine beef, onion, cracker crumbs, eggs, salt and pepper. Add 1/2 cup of the tomato sauce mixture and stir until mixed good. Place mixture in 8 cup micro-proof mold ring. Pour rest of tomato sauce over meat. Cook on High 18 to 20 minutes or until done. Serves 6.
Bring chicken, bell pepper, celery and onion to a boil. Boil for approximately 15 minutes or until done. Pour contents through colander, reserving all of the stock. Cut cooked chicken into quarters. Return chicken and vegetables to pot. Following rice instructions, use stock in place of water, adding an additional 1/4 cup of stock and cook as directed. When done, add pimientos, if desired. Best when served with either red or black beans (preferably red beans); recipe follows.
Cream butter until fluffy. Add sugar to creamed butter and cream until light and fluffy. Drop in 1 whole egg at a time while beating. Stop beater and fold in flour. Add vanilla. Cook at 300° for 45 minutes. Turn up to 325° for 15 minutes to brown.
In saucepan, beat eggs. Combine brown sugar and cornstarch. Add to eggs. Then add milk (or canned milk). Cook until the mixture thickens, stirring constantly. Then add oleo until melted. Take off of the stove and add vanilla. Let cool. Pour into pie shell and refrigerate until cold. Top with Cool Whip and nuts (nuts are optional).
Mix together and put in oiled 9 x 13-inch pan. Bake for 40 to 45 minutes at 350°. After baking 25 minutes, spoon over some spaghetti sauce (enough to cover) and a little grated cheese.
Cook berries and mash them. Cook until thick. Put in an unbaked pie shell and place another unbaked pie shell on top of filling. Bake at 350° for 45 minutes.
Melt chocolate and butter. Bring to a boil and remove from fire. Add Cocoa Krispies. Spread in pan(s) and place in freezer 1 hour. Allow ice cream to soften. Spread on top of crust in pan and return to freezer until ready to serve. Crush fresh candy canes on top.
Dissolve jello in hot water. Add water to the two juices to make 4 cups. Mix juices and jello together. Save out 2 cups of juice and jello mixture and add pineapple and blueberries to remaining liquid. Chill until firm. Chill the remaining 2 cups of liquid until syrupy; add topping and nuts. Pour this on top of first mixture and chill until firm.
First Layer: Place broken Oreo cookies in a 9 x 13-inch pan.
Preheat oven to 425°. Mix together dry ingredients. Add combined milk, butter, and egg; mix just until moistened. Fold in blueberries. Spoon into greased medium-sized muffin pan or paper-lined muffin cups, filling each cup 3/4 full. Bake 18 - 20 minutes or until golden brown. Cool 5 minutes; remove from pan.
Cut up rhubarb into small pieces; cook until a hard boil for 5 minutes. Measure rhubarb, sugar and Jell-O; mix well. Bring to a hard boil, stirring constantly.
Mix all ingredients except steak. Brush top of steak with half of mixture. Broil 4 inches from heat for 5 minutes. Turn, brush other side and broil 3 to 5 minutes longer. Slice thinly on diagonal and best served with Mushroom Sauce. Serves 4 to 5. Excellent charcoaled.
Thaw spinach. Butter a 9 1/2 x 5-inch baking pan or two smaller 7 1/2 x 3 1/2-inch pans. Process bread into fine crumbs. Whisk eggs with milk, basil, salt and pepper. Add spinach. Turn mixture into baking pan. Brush with ketchup and bake 30 minutes. Melt butter; baste loaf with butter and continue to bake, basting occasionally, until well browned, 30 to 40 minutes. Freezes well.