HumbleIntelligence/food-ner-1-Million huggingface dataset:
On pizza pan, press cookie dough flat. Bake 10 minutes or until brown. Whip cream cheese and whipped topping; spread on cooled crust. Top with fruit in circular pattern.
Cut potatoes into 1/3-inch thick slices. Cut 4 pieces of foil, each about 8 inches square. Dip potato slices in the butter, then place equal portions on pieces of foil. Top each with 2 tablespoons of green onion. With a sharp knife, cut strips of salmon away from the skin in pieces 3 to 4 inches long, 1 1/2 inches wide and 1/2 inch thick. Place equal portion over potatoes. Sprinkle each with salt and 1/4 teaspoon of dill. Drizzle with remaining butter. Pull up corners of foil and twist to seal. Bake in a 325° oven for 20 to 25 minutes until fish turns pink. Serve with lemon wedges. Serves 4.
Mix fruit and nuts together. Sift dry ingredients together and add to fruit mixture. Stir in eggs and flavorings.
Divide meat in half. Pat into 2 large patties on foil. Cut onions, carrots and potatoes in bite size pieces on top of meat. Sprinkle salt and pepper on top to season. Add margarine on top of vegetables. Fold the aluminum foil up around meat and vegetables. Place in shallow pan and cook in oven 1 hour at 400°. Serves 2.
In bottom of pint jar, put dill seed and cloves garlic, sliced. Add small cucumbers or large ones quartered lengthwise. Fill jar with syrup made of vinegar, water, sugar and pickling salt boiled until sugar is dissolved. Put on lids and set on stove in pan of hot water. Heat 5 minutes after water comes to boil. Remove jars and tighten bands. Save extra syrup for next batch. A larger amount of syrup may be made ahead and stored in cupboard.
Cook beef until brown. Drain. Stir in tomato sauce and seasoning. Simmer 15 minutes, stirring occasionally. Cover a platter with chips; top with lettuce. Layer with beef mixture, tomato, onion and cheese. Yields 6 to 8 servings.
Beat all ingredients together but add sugar 1/4 at a time. Bake at night in a 275° oven for 1 hour and 5 minutes. Turn oven off and leave door closed overnight. Bake on brown paper bag. Make 9 meringues. Keep well wrapped. Better baked on a dry day.
Mix in order given. Bake approximately 1 hour at 350° in loaf pan.
Put chips on a cookie sheet. Sprinkle with both cheeses and put in a 350° oven until cheese is melted. Take out and dip in salsa.
Combine first 5 ingredients; set aside. Combine brown sugar and next 7 ingredients in a large mixing bowl. Stir in dry ingredients and beat at medium speed with an electric mixer until well blended.
Mix graham crackers and 1 stick margarine and pat on bottom of 9 x 13-inch pan. Beat 2 sticks margarine, eggs and powdered sugar and spread on top. Drain and spread pineapple on top. Slice bananas and spread on top. Frost with whipping cream. Decorate with cherries, nuts and coconut. Refrigerate several hours or overnight. Cut in 12 to 15 squares.
Cook bacon; drain and crumble. Separate rolls into 8 triangles. Place in an ungreased pizza pan to form a crust. Sprinkle bacon over crust evenly, then sprinkle hash brown potatoes over bacon. Sprinkle Cheddar cheese evenly over that. In a bowl, beat the eggs, milk, salt and pepper; pour over crust. Sprinkle Parmesan cheese over top. Bake in a 375° oven for 25 to 30 minutes. Let set a few minutes. Slice. Serves 6.
Wipe meat with damp cloth. Rub with 1/2 of the Crisco and all the crushed chili; sprinkle with salt and pepper. In a 1-quart saucepan, boil water. Add remaining Crisco and all butter; allow to melt. Add remaining ingredients and stir. Place meat in medium-size mixing bowl. Pour over top and let stand at room temperature for 4 hours or refrigerate, covered, for 2 days, turning from time to time. Preheat broiler and place as far from heat as possible. Boil 15 minutes, turn and baste with liquid smoke and marinade, rubbing over surface, and continue to broil for 15 minutes per side for a total of 1 hour, repeating marinade and liquid smoke. Baste with sauce, slice and serve.
Simmer finely chopped onion. Brown ground meat and pour off all fat. In bowl, combine eggs, mayo, milk and cheese. Mix ingredients thoroughly. Pour over ground meat and onions. Mix thoroughly again. Spoon into pastry shell and bake at 350° until cheese is melted and pie is set. Before baking, sprinkle garlic powder over top of pie.
Place green beans and water in a 1 1/2-quart casserole. Add onions, salt and pepper. Stir. Dot with butter. Cover; bake at 350° for 1 hour. Garnish with onion slices, if desired.
Cook squash and drain. Add all ingredients, except 1/2 the cheese. Mix and bake at 350° until bubbly. Sprinkle the rest of the cheese on top and return to oven until cheese melts.
Combine butter, salt, thyme, chopped chives or parsley and marjoram. Shape into a roll, about 8 inches. Wrap in waxed paper. Freeze for 20 minutes plus. Flatten chicken with rolling pin between sheets of waxed paper until thin. Cut butter in 4 to 6 pieces, depending on how many meat pieces you have. Put one on each piece. Roll up tightly, enclosing butter. Fasten with toothpicks. Beat 1 egg and water together. Dip meat into it and roll in 1/2 cup wheat germ. Bake in shallow pan for 30 to 35 minutes at 400°.
Saute onion, green pepper and garlic in butter until tender-crisp. Add shrimp and continue cooking 3 minutes longer. Stir in soup, rice, parsley, lemon juice and seasonings. Add bread, which has been soaked in milk; mix well. Spoon into buttered, shallow 2-quart casserole. Sprinkle with paprika. Bake at 350° for 30 minutes.
Beat together the cream cheese, sugar, eggs and vanilla. Line a muffin pan with cupcake papers. Place 1 teaspoon of the crumbled cookies in each cup. Fill each cup 1/2 to 3/4 full. Bake at 350° for 15 minutes. When cool top each cake with canned pie filling. (Cherry is good, and raspberry is better!) Makes about 2 dozen.
Beat together shortening, sugars, egg, water and vanilla until creamy. Add remaining ingredients. Mix well and add raisins and nuts. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake 12 to 15 minutes at 350°. Makes 5 dozen cookies.
Whisk vinegar and sugar, then add Miracle Whip until well mixed. Taste. Add more sugar or vinegar to your taste. Makes 2 cups.
Sift together dry ingredients. In separate bowl, combine shortening, sugar, extract, molasses and eggs. Add dry ingredients. Add hot water last. Drop by teaspoons on greased cookie sheet. Bake in preheated 350° oven for 8 to 10 minutes.
Blend in blender for a minute or so. Store in a covered jar in refrigerator. Will keep for 2 weeks or more.
Place layer of crushed potato chips in bottom of greased baking dish. Add layer of sliced zucchini, onion and green pepper. Sprinkle with grated cheese, salt and pepper, pimentos and paprika and dot with butter. Repeat layers. Pour milk over all. Bake, covered, at 350°.
Place vegetables in a large kettle and add rest of the ingredients. Put mixed pickle spices in a cheesecloth bag before adding. Bring to a boil. Reduce heat and simmer uncovered for 30 to 45 minutes or until vegetables are tender. Ladle into jars and seal. Process in boiling water bath for 10 minutes.
Heat Velveeta cheese and milk; stir until cheese is melted. Cool. Combine pimentos, then add beaten egg, sugar and vinegar. Add to the cheese mixture. Heat until well mixed and cool. Add Miracle Whip.
Place sugar, brown sugar, butter, eggs and vanilla in bowl. Attach bowl and beater. Turn to Speed 2 and mix for 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat for 30 seconds. Sift flour, salt and baking soda together. Gradually add flour mixture to sugar mixture on Stir Speed, about 2 minutes. Increase to Speed 2 and beat for 30 seconds. Add chocolate chips on Stir Speed and mix for 15 seconds. Drop by teaspoonfuls on greased baking sheet 2 inches apart. Bake at 375° for 10 to 12 minutes. Yield: 3 1/2 dozen cookies.
Boil potatoes; peel and mash. Chop onion and fry in oil. Add chopped chicken and green peas and continue to fry. Salt and pepper to taste. Mix with mashed potatoes and add mayonnaise. Shape into patties (makes 12 to 15). Dip into flour, then beaten egg and then in bread crumbs. Deep fry.
Melt butter in baking dish; pour macaroni into melted butter. Stir until butter coats macaroni. Slice cheese. Cut each slice in fourths. Add salt, pepper, cheese and cold milk to macaroni. Bake, uncovered, at 325° for 1 1/2 hours. Do not stir while baking. This comes out of the oven golden brown and creamy.
Sift dry ingredients thoroughly, then cut in lard. Add milk and lemon juice. Mix until mixture forms a soft dough. Roll out on a well floured board to 1/2-inch thickness. Fold in half and roll twice. Cut with small biscuit cutter and bake in hot oven.
Combine 1/2 cup sugar, flour and salt.	Stir in milk. Cook over low heat stirring constantly until thickened.	Cook 15 minutes more stirring occasionally. Beat egg yolks and gradually stir into hot mixture. Return to heat. Cook 5 minutes stirring occasionally. Remove from heat. Add vanilla. Line bottom of casserole with vanilla wafers. Top with a layer of sliced bananas. Continue another layer of wafers and bananas.
Butter bread slices and cut into cubes. Put into a buttered casserole (use 9 x 9-inch pan). Sprinkle with dry mustard, salt and onion.
Melt margarine in microwave. Stir well after adding each ingredient. Bake in greased 9 x 13-inch pan for 18 to 20 minutes. Do not overbake. Frost.
Mix and bake all ingredients in 9 x 13-inch pan for 1 hour at 350°.
In a medium bowl, beat eggs lightly. Stir in milk and oil. Add corn muffin mix, onion powder, thyme and black pepper. Blend until batter is slightly lumpy.
Brown hamburg with onions. Drain grease. Add water and spices. Cook until water is gone. This can be put in freezer bags and frozen until ready to use.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour and baking powder. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Divide batter in half. Stir spices, raisins and pecans into one part. Pour plain mixture into 2 greased and floured 9-inch round cake pans. Pour spice batter into 2 (9-inch) greased and floured pans. Bake at 350° for 20 to 25 minutes or until toothpick comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely on wire rack. Prick cake layers at 1-inch intervals with toothpick. Spread frosting on layers, starting with spice layers, ending with plain layers. Cover top and sides with frosting.
Brown sausage. Add onions and water chestnuts. Cook 5 minutes. Cook rice according to package directions and mix with sausage mixture. Serve warm.
Line bottom of 8 x 12-inch baking dish with broccoli or asparagus. Layer chicken over this. Mix salad dressing with cream of chicken. Sprinkle Cheddar cheese over this. Cover entire dish with dressing mix. Dot with butter, cover and bake at 350° for 25 or 30 minutes.
Put marshmallows and milk in pan and melt. Crumble crackers; put all other ingredients in and mix. Put on wax paper; flatten out to about 1 inch. Store in refrigerator.
Mix together; chill overnight. Serve with sliced pineapple, bananas, apples, grapes and strawberries for dipping or may be used over fresh fruits as a dessert.
Mix thoroughly. Spread onto 9-inch round, approximately 1-inch thick. Top with some or all of the following, chopped: cheese, lettuce, tomatoes and black olives.
Cream butter. Add sugar gradually and continue beating until fluffy. Beat in egg and vanilla. Sift together dry ingredients. Gradually add to creamed mixture and mix until thoroughly blended. Shape dough into 2 balls and chill overnight. Roll and cut into desired shapes. Bake in a 400° oven until lightly browned on greased cookie sheet.
Sift together the dry ingredients. Add raisins, walnuts, melted butter, and applesauce. Beat until well blended. Pour into a greased and floured 9 x 9 x 2 or 11 3/4 x 7 1/2 x 2 pan. Bake at 350° for 45-50 minutes. Cool. Spread with icing made with confectioners sugar and butter. Sprinkle with shredded orange rind. Decorate with whole walnut meats.
Cook frozen broccoli until tender. Cook onion until tender and drain. Melt 1/2 cup margarine and blend in flour, salt and pepper. Add milk; cool until thick. Blend in cream cheese. Place vegetables in 1 1/2-quart casserole with cubed chicken. Add sauce and lightly toss. Top with cheese. Melt remaining butter and toss with bread crumbs. Sprinkle on top. Bake at 350° for 40 to 50 minutes.
Mix all ingredients together and roll into small balls. Place on ungreased baking sheet and cook at 375° until golden brown.
Preheat oven to 375°. On waxed paper, coat breasts with flour. In a 12-inch skillet on medium-high heat in hot vegetable oil, cook chicken until lightly browned on all sides.
Do not use mixer! Add eggs and milk. Mix well with a fork. Pour into unbaked pie shell. Bake at 350° approximately 45 minutes. Your favorite flavoring may be added.
Mix eggs, sugar and Crisco, then add sifted flour, spices, salt, soda, vanilla and water. Stir in apples and nuts. Bake in tube pan at 350° for 45 minutes to 1 hour.
Beat butter until creamy; add sugar gradually, mixing well. Beat in egg yolks; stir in almond extract and flour and mix well. Shape into 1-inch logs, using about 1 teaspoon dough for each log. Dip in slightly beaten egg whites; roll in slivered almonds. Place on cookie sheet; bake in preheated 350° oven for 15 to 20 minutes or until light golden brown. Yield: about 40 to 50 logs.
In large bowl, beat eggs slightly with a fork. Stir in milk, oats, salt, m.s.g., savory leaves, pepper and parsley; set aside. In hot skillet, saute onion in butter until tender, about 5 minutes. Add to egg mixture, along with ground chuck. Mix well until combined. Line a 9 x 5 x 3-inch loaf pan with waxed paper. Turn meat mixture into pan, packing down well. Refrigerate, covered, at least 2 hours. Preheat oven to 350°. Carefully turn out into shallow baking pan, keeping original shape. Bake for 30 minutes. Meanwhile, make glaze.
In a saucepan, combine 1 cup milk, 1/4 cup sugar and 1/4 cup of nuts, salt and vanilla; scald. Blend the remaining 1/3 cup of milk with egg and cornstarch. Thoroughly stir some of the hot mixture into egg mixture; return all to saucepan. Cook 5 minutes more, stirring constantly, until mixture thickens. Cool 1 hour. Beat 2 egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff. Fold carefully into cooled mixture. Pour into baked pie shell. Chill. Top with sweetened whipped cream and remaining 1/4 cup nuts.
Clean and pat dry several stalks of celery. Spread peanut butter inside celery. Cut each celery stalk into thirds. Place raisins on peanut butter. Enjoy this healthy, nutritious and fun treat.
Mix together and shape into a loaf. Bake at 350° for 1 1/2 hours.
Combine cream cheese, milk, margarine and onion salt in small saucepan. Cook over low heat until cream cheese and margarine are melted. Stir in drained corn. Cook until heated thoroughly, stirring constantly.
Grate cheese and add enough mayo to make a paste consistency. Add mustard, Worcestershire sauce and onion. Spread over slices of Pepperidge Farm party rye and broil until browned, about 2 minutes. The spread can be made days ahead and refrigerated. Makes 2 loaves.
Combine dry ingredients; cut in shortening. Stir in yeast and buttermilk. Roll out like regular biscuits. Bake on middle rack at 450°. May be refrigerated for as long as a week.
Pre-heat heat oven to 350°. Pour tomato sauce mixed with oil over fish. Onions and celery are cut into sauce. Bake for 25 minutes.
Skin tomatoes by scalding them in boiling water. Mix sugars, water, lemon juice and rind. Boil for 15 minutes or until syrup is thick. Add tomatoes and cook until tomatoes are clear (220°), about 50 minutes; skim. Pour into sterilized jars and seal.
Add cornbread mix to other ingredients one box at a time. (Mixture will be thick.) Put in well-greased glass dish. Cook at 400° for 40 to 50 minutes. Let stand about 30 minutes to set.
Mix oil, pepper, garlic salt, parsley, paprika, wine and lemon juice together and rub each chop with mixture. Place chops in a flat dish and pour marinade over them. Chill for about 4 hours. When you are ready to cook the chops, wipe each chop with a damp cloth to remove excess marinade. Rub both sides of chops with olive oil. Wrap each chop with a slice of bacon and secure with a toothpick. Grill on an open grill for about 15 minutes. Serve immediately.
Mix ingredients together. Roll into balls and roll in granulated sugar. Bake for 8 minutes in 375° oven. Press chocolate kiss on each cookie. Bake for 2 to 5 more minutes.
Frozen vegetables should be thawed just enough to separate. Start heating oven to 375°. Combine chuck, onion, tomatoes, Worcestershire and salt. Pat into 1-inch layer in a 3-quart casserole. On top, place in layers the potatoes, flour, corn, limas, then green pepper. Bake, covered, 45 minutes. Remove from oven. Gently stir and sprinkle with cheese; bake, uncovered, 30 minutes longer or until vegetables are tender.
Mix vegetables together in a shallow dish. Bring remaining ingredients to a boil. Cook 5 minutes. Pour over vegetables. Cover and marinate for 24 hours in refrigerator. Drain and serve.
Mix onion and cheese together. Mix oil and tomato sauce together. Pour half sauce into a 9 x 13-inch baking dish. Put a couple of tablespoons cheese mixture on corn tortilla and roll up. Place in baking dish. Continue until all cheese mixture is finished. Pour remaining sauce on rolled up tortillas. Bake in 375° oven for 30 minutes or until bubbly.
In heavy saucepan bring sugar and corn syrup to a rolling boil; remove from heat. Add vanilla and salt. Mix in peanut butter. In a separate bowl, mash corn flakes slightly. Add peanut butter mixture. Mix thoroughly. Drop by spoonfuls onto waxed paper and cool.
Brown meat with onion; drain off fat. Fry bacon and cut into small strips; drain off fat. Combine meats and add remaining ingredients. Bake at 350° for 1 hour.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, the ham and onion powder in ungreased baking dish, 13 x 9 x 2-inches. Mix baking mix and milk. Pour evenly over soup mixture. Sprinkle with parsley. Bake 30 minutes until golden brown. Let stand at least 5 minutes.
Cook onions and green pepper in butter until just tender. Add tomato sauce and mushrooms. Add salt and pepper. Simmer 10 minutes.
Mix together the chicken, soup, milk, onion, Parmesan cheese, egg and cottage cheese. Layer noodles, chicken mixture and cheese (ending with cheese as last layer). Bake at 350° for 1 hour. Let stand 1/2 hour before serving.
Sift first four ingredients into mixing bowl. Drop in shortening. Add flavoring, 2/3 of milk. Beat 2 minutes or 300 strokes. Scrape bowl and spoon often, add rest of milk and egg yolks and beat 2 minutes longer. Pour into 2 (8-inch) pans 1 1/2 inches deep which have been lined on bottom with wax paper. Bake in oven at 375° for 30 minutes. Cool on wire rack 10 to 15 minutes before removing from pan and removing paper. Frost with 7 Minute Frosting and cover top and sides with coconut.
Combine flour, cocoa, sugar and salt, adding milk gradually; cook in double boiler until thickened, stirring constantly. Pour small amount of mixture over egg yolks, stirring vigorously. Return to double boiler. Add butter and cook 2 minutes longer, stirring constantly. Add vanilla. Cool and pour into baked pie shell. Top with meringue.
Melt Hershey bar in microwave oven. Fold into Cool Whip. Pour into pie shell. Freeze until ready to serve. Thaw for 1 hour before serving, enjoy.
Preheat oven to 325°. Grease and flour 2 (8 1/2 x 5 1/2 x 2 1/2-inch) loaf pans. Stir eggs, sugar, oil and vanilla in medium bowl, well mixed. Combine flour, baking soda and cinnamon on wax paper. Stir into liquids until evenly mixed. Stir in apples and walnuts. Divide between 2 pans.
Dissolve baking soda in buttermilk. Cream the butter and sugar. Add eggs, one at a time, beating after each addition until no egg is seen. Add vanilla. Stir in dry ingredients. Add jam, nuts and buttermilk. Bake in 3 oiled and floured pans or a 10-inch tube pan. Bake at 325° for 1 hour, or until done.
Arrange all ingredients in layers in the order given in a 2 1/2-quart covered casserole dish. Bake at 350° for 1 1/4 to 1 1/2 hours.
Boil parsnips until almost tender; drain. In a baking dish, melt butter or bacon drippings with enough brown sugar to form a syrup. Place parsnips in this; season with salt and pepper. Bake slowly until a golden brown.
In a medium skillet, melt butter and saute onions until golden. In a 1 1/2-quart casserole, beat eggs, then mix in crumbs, milk, cream, salt and pepper until crumbs absorb liquid. Blend in mushrooms and onions. Bake at 350° for 60 to 70 minutes until golden and set.
Brown ground beef and drain. Stir in next five ingredients and heat until bubbly. Pour into 2-quart casserole dish. Cut biscuits in half to form 20 half circles. Place cut side down around edge of casserole. Sprinkle around edge of casserole with cheese. Bake at 375° until the biscuits are golden brown, 25 to 30 minutes. Makes 4 to 6 servings.
Dissolve gelatin in water, stir in ice cream. Chill until very thick. Fold in strawberries. Pour into crust and chill until firm.
Choose one of the three liquids (vinegar, wine or prune juice), and add to other ingredients. Mix all ingredients together and add to ham before baking. Use cloves and pineapple slices if desired.
Place cored apple in a shallow baking dish. Pour soda and lemon juice over apple. Sprinkle with sugar substitute and cinnamon. Bake at 400° for 20 minutes or until apple is done.
Heat oil. Saute onion until soft. Stir in flour. Add corn. Gradually stir in milk. Continue to stir until thick. Add sugar, salt, white pepper, thyme and cream or evaporated milk. Blend well. Serve hot.
Mix sugars, shortening, eggs and vanilla. Stir in remaining ingredients, mixing thoroughly. Dough will be stiff. Drop teaspoonfuls 2 inches apart on ungreased sheet. Bake at 375° for 9 to 11 minutes. Cool before removing.
Split Pepperidge Farm party rolls. Spread mixture of first 5 ingredients on top and bottom of rolls. Add sliced ham and cheese. Bake for 10 minutes at 400°.
Cook grits according to package. While hot, stir in butter and cut up garlic cheese roll. Let cool. Add milk to eggs and stir into grits mixture. Pour into greased 2 quart casserole. Sprinkle top with grated cheese. Bake in 300° oven for 30 minutes.
Drop from teaspoon on non-greased cookie sheet. Bake at 325° for 5 to 10 minutes or until done.
Mix all ingredients together and cook until thick and smooth, stirring constantly. Pour into baked shell. Top with meringue.
You mix the flour with the oil and then you add the eggs, one by one, while you keep on mixing it. You butter the molds and you let it cook for 1 hour at 350°.
Place meat in a bowl and add remaining ingredients. Mix well. Make into about 10 meatballs. Brown in hot oil and then add to sauce.
Remove bottom core (about an inch or more) from each head of romaine and discard any outer leaves that are very dark green or heavy. Wash lettuce thoroughly and tear into bite-size bits. (At this point you can spin salad dry or wrap in clean kitchen towel and store in refrigerator until ready to serve.)
Heat oil in skillet. Saute onion, shrimp and rice until shrimp are pink. Remove from heat; stir in eggs. Bring broth, mushrooms with liquid, peas and soy sauce to a boil. Stir in rice mixture; cover. Let stand 5 minutes. Stir before serving. Makes 4 servings.
Heat oven to 350 degrees. Beat butter, brown sugar and granulated sugar in bowl until buttery. Add eggs, vanilla and beat well. Combine flour and baking soda. Add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins. Batter will be stiff. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Makes about 4 dozen.
Stir together all ingredients until well mixed. Makes enough for 3 or 4 sandwiches.
Combine raisins, nuts, chopped broccoli, bacon, chestnuts and onion; toss well. Combine remaining ingredients. Pour over vegetables. Better if marinated several hours. Makes 6 to 8 servings.