HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and brown sugar with cinnamon. Coat rolls broken in half with mixture. Place in Bundt pan. Mix left over sugar mixture with melted butter and pour on top. Bake in a 350° oven for 30 minutes, then turn out onto plate while still warm.
Combine first 6 ingredients, stir until well mixed. Stir in pecans. Shape dough into 1-inch balls and roll in powdered sugar. Place 1 1/2 inches apart on well-greased cookie sheet. Bake at 375° for 8 to 10 minutes. Cookies will be soft when removed from oven. Cool on wire rack. Makes 5 1/2 dozen.
Saute onion in margarine. Add to hash browns, sour cream and chicken soup. Mix well. Put in 9 x 13-inch dish. Top with Cheddar cheese. Bake at 350° for 35 to 40 minutes or until brown.
Cook chicken and cut in pieces. Saute onion in butter. Add chilies and simmer. Add soup, chicken and half and half. Lay tortillas in the bottom of the dish. Layer chicken mixture, tortillas, chicken mixture, then cheese. Bake at 350° for 30 minutes.
Put vanilla wafer in the bottom of 12 to? cupcake foil papers, flat side down. Cream together cream cheese, lemon juice, sugar and flavoring. Add eggs and mix well. Pour mixture over the vanilla wafers in the foil cupcake papers. Fill each 3/4 full. Bake at 325° for 10 to 15 minutes. Cool and top with cherry pie filling.
Sift together flour, sugar and spices in large mixing bowl. Make a nest in mixture; add oil, eggs and baby food. Mix well. Add nuts. Cook in tube or Bundt pan that has been well-greased and floured. Bake at 350° for 1 hour. While cake is still warm, use 1 cup powdered sugar and juice from large lemon to make glaze. Pour on top of cake.
Cream butter and cream cheese. Gradually add sugar until fluffy. Add eggs alternately, two at a time, with flour and baking powder. Stir in vanilla. Bake in greased and floured tube pan at 325° for 1 hour. Bake 20 to 30 minutes at 300°, then turn temperature up to 325° and bake for remainder of the hour.
Mix mayonnaise with lemon juice. Dice apples (do not peel). Add apples to mayonnaise and lemon juice; stir to coat well. Add sliced celery, walnuts and raisins; toss until mixed well. Serve in bowl or arranged on lettuce.
Cream butter. Add 1 cup sugar and the eggs. Beat well. Add sour cream and vanilla. Mix well. Beat in flour, baking powder, baking soda and salt. Pour half of the batter into a greased and floured tube pan. Mix the remaining 1/4 cup sugar, cinnamon and nuts for the topping. Sprinkle 3/4ths of the topping over batter in pan. Add remaining batter; sprinkle with remaining topping mixture. Bake at 350° for 45 to 60 minutes. Do not open oven during baking. Yield: 16.
Boil chicken and make broth. Remove chicken and season the broth. Sift flour into a bowl and make a hole in the middle. Beat eggs and cooled broth together. Add to flour and mix with your hands. Knead dough until smooth. Roll the dough out to about 1/4 inch thickness. Slice dough into desired size pieces and drop in boiling chicken broth. Cook until tender. Remove chicken form the bones and add to dumplings, reheat and serve.
Saute beef, celery and onion; drain. Add remaining ingredients; mix well. Stir in 2/3 can of chow mein noodles; pour into a 2-quart casserole. Bake at 350°, covered, for 30 minutes, then, uncovered, for 30 minutes. Sprinkle balance of noodles on top; bake 15 minutes more. Let rest 5 to 10 minutes before serving.
Melt margarine and mix with broken saltines. Heat oysters in juice until edges curl. Use slotted spoon and dip out oysters and layer with crackers. Use liquid from oysters and add enough milk to make 3 1/2 cups liquid. Pour over oysters and crackers. Bake at 350° till it bubbles.
In large pot, heat oil. Add sausage, breaking up with a fork. Cook until no longer pink. Remove sausage to a bowl. Add carrots and celery; cook until almost tender. Add onions and cook for a minute or so more. Add the sausage and the chicken broth, then the potatoes and cook until vegetables are tender. Then add beans and cook for another 10 minutes. Serve with crusty bread and sprinkle Romano cheese on top of soup. 6-8 servings.
Blend eggs and sugar. Stir in dry ingredients and walnuts. Bake in 350° oven for 30 minutes.
Mix the ingredients and pour into 2 unbaked pie shells and bake until golden brown (about 30 to 35 minutes at 350°).
Wash mushrooms in warm, salted water and pat dry. Cut off stems; leave caps whole. Heat butter in skillet and saute mushrooms until lightly browned (still firm). Add lemon juice, Marsala wine, salt, pepper and parsley. Serve.
Mix together. Reserve 1 cup. Press remaining in 8-inch square pan. Bake at 400° for 5 to 8 minutes.
Turkey: Remove giblets and neck from turkey. Wash turkey. Spread melted shortening on turkey and then shake on salt. Cover; leave some air. Add 3 cups water and cook in a 325° preheated oven for 20 to 25 minutes per pound. After about 1 hour, uncover to brown. (Cook giblets in pan with turkey.)
Cream together butter, sugar and eggs until very creamy and well blended. Add salt. Stir in flour until well blended. Add chocolate syrup, vanilla and chopped nuts. Pour mixture into well-greased and lightly floured 9-inch square pan. Smooth top. Bake at 350° for about 35 minutes or until stick inserted near center comes out clean. Cool pan on wire rack, but loosen cake at edges. Cut into squares. Garnish with walnuts or dust with powdered sugar.
Melt margarine in saucepan. Stir in remaining ingredients. Bake in greased 9 x 13-inch pan at 350° for 30 minutes. Yields 32 squares.
Mix cabbage, onion, green pepper and sugar in a bowl. Boil vinegar, oil, mustard, salt, pepper and celery seed for 3 minutes. Pour over vegetables while hot. Cool and refrigerate overnight. Will keep for 30 days.
Mix all ingredients together. Bake, uncovered, at 350° for 45 minutes.
Skin and cut breasts in 1-inch pieces. Unroll crescent dough into 8 triangles. Press dough into lightly oiled cookie sheet, sealing perforations well. Heat oil in skillet over medium heat. Add chicken, onion, green pepper, mushrooms and olives. Cook, stirring 15 to 20 minutes or until chicken is fork-tender and almost all liquid is absorbed.
Preheat oven to 350°. Beat eggs in saucepan. Sift together sugar and flour; mix with eggs. Add milk and raisins; cook until thick. Add butter and vanilla. Pour into pre-cooked (lightly browned) deep dish pie shell and put small pie shell on top. Pat with butter, and sprinkle of sugar and cinnamon. Bake until brown.
Mix the ingredients together in dish and top with 1/2 cup Parmesan cheese. Cover with foil and bake in 350° oven for about 1 1/2 hours. (Use a 9 x 12-inch dish.)
Sift together flour, salt, baking powder and nutmeg; add sugar. Mix to a light soft dough with beaten egg, milk, melted shortening and vanilla. Turn onto floured board; roll 1/2-inch thick. Cut with doughnut cutter and cook about 3 minutes in deep, hot fat (360° to 375°), turning as they rise to top of fat. Drain on paper and sprinkle with powdered sugar. Makes 3 dozen.
Beat the cream cheese and sugar in a large bowl. Gradually add milk; beat until smooth. Stir in coconut, whipped topping and vanilla. Spoon into crust. Freeze for 4 hours or until firm. Garnish with toasted coconut and maraschino cherries, if desired. Let stand at room temperature for 15 minutes, or until pie can be cut easily. Store leftover pie in freezer. Makes 8 servings.
Cook squash until tender before measuring. Drain. Add butter, salt, pepper and milk. Mix well. Add beaten eggs, onion, cheese and crumbs. Pour into greased casserole dish. Bake at 375° for 40 minutes.
You will also need 1 large baking sheet (lined with aluminum foil); should fit 1 sleeve of saltine crackers lined. Do not overlap (8 down and 5 across).
Bake 40 minutes at 350°. Dump all ingredients in large oblong pan. Cook until done. Takes about 30 minutes.
Combine. Press into Pam-sprayed 10 x 15-inch baking pan. Bake at 400° for 25 minutes. Cut into squares and chill.
Sift flour, baking soda and nutmeg onto waxed paper. Beat softened butter, sugars and egg in a large bowl with electric mixer at high speed until light and fluffy, about 3 minutes. Stir in flour mixture alternately with applesauce, blending well to make a thick batter. Stir in oats and dates.
Trim fat from chops. Heat fat in skillet until you have 2 tablespoons. Remove trimmings. Coat chops in flour, salt and pepper. Brown. Put chops in an 11 x 7 x 1 1/2-inch dish. Combine soup, water, ginger and rosemary. Pour over chops. Sprinkle with 1/2 of onions. Cover and bake at 350° for 50 minutes. Uncover and sprinkle with rest of onions and bake for 10 minutes. Put meat on platter. Blend sour cream into sauce in pan. Mix and pass sauce with meat.
Beat sugar and eggs. Heat milk and butter. Add milk, flour and baking powder to eggs and sugar. Add vanilla. Pour into greased and floured pan. Bake at 350°.
Mix all the ingredients and place onto a greased cookie sheet by heaping teaspoonful. Bake at 375° for 10 minutes.
Sift the flour three times to fluff and place in a bowl. Add the baking powder, salt, sugar and cream of tartar. Cut in the shortening until the size of lima beans. Stir in the milk. Do not handle too much. Turn onto a bread board, knead gently to finish mixing. Pat out till 1 inch thick. Cut 8 biscuits. Bake at 450° for 15 to 20 minutes.
Saute rice in oil just to lightly toast. Add water and bring to boil. Continue cooking until almost done (the rice will start to open up). Do not overcook. Drain and reserve rice and stock. Melt butter; add onion and cook slowly until transparent. Add flour and mix well. Cook over low heat, stirring occasionally, about 10 minutes. (Do not let mixture brown.) Gradually add the two stocks. Cook and stir over medium heat until mixture comes to a boil. Add rice and half and half. Do not let soup come to boil. Simmer about 20 minutes.
Brown hamburger and onion together. Sprinkle with salt and pepper. Add tomato sauce. Simmer 1/2 hour. Pile mashed potatoes on top of mixture and simmer until sauce starts to cook up sides of pan.
Preheat oven to 350°. Beat egg whites until foamy. Add sugar and mix well. Add rest of ingredients. Drop by teaspoon on ungreased foil. Place in oven. Turn off oven and leave closed overnight. Store in airtight containers.
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120° to 130°). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2-inch pans, that have been greased. Cover; let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool.
Combine flour, sugar and margarine. Add milk, eggs and rest of ingredients, folding in pecans. Pour in pie crust. Put in cold oven, then turn on to 300°. Cook 1 hour.
Mix dry ingredients. Add milk, water, oil and egg. Beat well. Fry in hot oil until brown and done in middle. Drop by heaping teaspoonfuls.
Combine sugar and syrup in glass bowl; microwave on High for 4 minutes. Add peanuts. Microwave on High for 4 minutes. Add margarine and vanilla. Microwave on High for 1 1/2 minutes. Stir in baking soda. Quickly spread on buttered cookie sheet. Let cool. Break into pieces.
Combine all ingredients together except cashews; form into one or two balls (whichever you prefer). Roll each in chopped cashews. Chill and serve.
Heat chicken broth and orange juice to boiling. Add rice, cover and wait 5 minutes. Toss with pecans.
Mix cake according to directions on package. Bake in large pan (13 x 9-inches). While cake is baking, mix in saucepan: pineapple, sugar, cornstarch and butter. Bring all to boiling. When cake is done, remove from pan to platter. Spread pineapple mixture over cake while cake is hot. Let cake cool. Slice bananas lengthwise. Spread over cake. Spread Cool Whip over bananas. Next, spread coconut evenly. Last, spread or spoon pudding. Decorate with walnuts and maraschino cherries.
Mix butter, oregano, basil and sage with the crackers (save a little of the crackers for the top). Make two layers of the crumbs, vegetables, tomatoes and cheese. Sprinkle the remaining cracker mix over the top. Cover and bake at 350° for 30 minutes. Remove cover and cook for another 15 minutes.
Place meat in oven roaster. Put in vegetables. Pour juice over meat and vegetables. Sprinkle tapioca over top. Bake at 350° for 5 hours.
Bake cake by box directions. Combine in saucepan the pineapple and sugar. Cook until sugar is dissolved. Poke holes all over cooked cake with large plastic spoon handle. Pour pineapple over cooled cake. Mix pudding by directions on box. Spread over cake; spread Cool Whip over pudding. Sprinkle top with nuts, if desired. Cake gets better the longer it stays in refrigerator.
Combine all ingredients in container of an electric blender; top with cover and blend well. Cover and chill dressing thoroughly. Serve over salad greens.
Dissolve Jell-O in hot cider. Add salt and shredded apples. Whip chilled milk with electric mixer at high speed until stiff. Fold into Jell-O mixture; pour into 4 to 6 individual molds or cups. Unmold; serve at once on lettuce leaves.
Pour the apple juice concentrate into a saucepan. Sprinkle with gelatin and allow to soften for several minutes. Meanwhile, finely chop blueberries, 1 cup at a time. Add lemon juice, spices and 2 cups of chopped berries to gelatin; heat over medium-low until gelatin is dissolved. Remove from the heat. Stir in remaining berries and mix well. Pour into jars or plastic container. Store in the refrigerator up to 3 weeks. Yields 4 cups.
Mix together sugar, oil, eggs and vanilla. Mix together dry ingredients. Slowly mix dry ingredients into first mixture. Fold in zucchini. Add chocolate chips and pecans, if desired. Bake at 350° for 45 minutes. Makes 3 loaves.
Slice bananas in a large electric mixer bowl and beat until well mashed. Add remaining ingredients and blend, then beat at medium speed for two minutes. Pour into well-greased and floured, fluted tube pan or 9 x 13-inch pan. Bake in preheated 350° oven for 60 to 70 minutes for the tube pan, 50 to 55 minutes for the oblong.
Mix the first 6 ingredients. Use 7 potatoes (peeled or unpeeled), quartered lengthwise. Dredge slices in mixture. Place in Pyrex dish. Cut margarine over potatoes. Bake at 375° for 35 to 40 minutes.
Grease and flour a 15 1/2 x 10 1/2-inch jelly roll pan. Line with greased waxed paper. Turn up edges to make proper size in pan. Beat eggs and sugar together. Add water and beat all at once. Add vanilla. Sift dry ingredients and add to mixture, beating just until smooth (don't overbeat). Pour into prepared pan and bake in a preheated oven at 375° for approximately 20 minutes or just until done (don't overbake). When done, loosen edges and immediately turn upside down on a towel sprinkled with powdered sugar. Remove paper quickly by pulling off. Spread with jelly and roll up. Wrap in the towel and cool approximately 1/2 hour.
Cut bacon in half crosswise. Wrap 1/2 slice bacon around chestnut and secure with toothpick. Place on foil lined cookie sheet and bake in 400° oven until bacon is done, pouring off excess grease during baking. Thoroughly combine sugar and catsup (this will be grainy). When bacon is done, dip each chestnuts into sauce and return to cookie sheet. Place under broiler until sauce bubbles and browns slightly. Watch carefully! The sauce burns easily.
Brown meat and onion. Add sauces on low heat for 15 minutes. Line bottom of casserole dish with Doritos. Add meat, sauce, then top with cheese. Bake at 350° for 10 to 15 minutes.
In a 9 x 12-inch baking dish, arrange breast pieces. Top with a slice of Swiss cheese. In small bowl, combine soup and water. Mix. Prepare stuffing mix according to package directions. Pour soup over chicken and cheese. Arrange prepared stuffing over top. Bake for an hour at 350°.
Crush strawberries (about 1 1/4 cups). Add 1/2 cup of sugar. Let stand 30 minutes. Soften gelatin in water; dissolve over low heat. Cool. Add strawberries, lemon juice and dash of salt. Chill, stirring occasionally, until partially set. Beat egg whites to soft peaks; gradually add 1/4 cup of sugar, beating until stiff peaks form. Fold in strawberry mixture, then whipped cream. Chill until mixture mounds. Pile into graham cracker shell. Chill until firm, about 5 hours. Trim with whipped cream.
In medium saucepan, combine rice with water; bring to boil. Reduce heat and simmer, uncovered, stirring occasionally for 10 minutes. Stir in beef, corn and green chiles; heat through. Evenly spread 1/2 cup rice mixture onto each tortilla, then roll and place on serving plate. Makes 8 tortillas.
Add butter, celery and onion to water and boil until vegetables are tender. In a large bowl mix stuffing mix and poultry seasoning; mix in broth with celery and onion. Pat beef lightly onto bottom of baking dish; sprinkle with salt and pepper. Layer stuffing mixture over meat, and cover all with the undiluted soup and the mushrooms. Bake at 350° for 1 1/2 hours. Let stand 15 minutes before serving.
Combine oil, eggs, sugar, zucchini and vanilla. Sift dry ingredients and add to sugar mixture. Add nuts and mix well. Spoon into two 9 x 5 x 3-inch loaf pans and bake at 325° for 1 1/2 hours.
Sift together flour, sugar, salt and baking powder. Cut in shortening, using electric mixer.
Cook roast with garlic and onion. Then drain and pull apart. Add 1 or 2 packages of dressing. Serve on kaiser rolls, cut in half, or hamburger buns.
Butter 8-inch square pan. In a large microwave-safe bowl, place chocolate chips, butter and shortening. Microwave on High 1 to 1 1/2 minutes or until chocolate chips are melted and mixture is smooth, when stirred. Add marshmallows and nuts; blend well. Spread evenly in prepared pan. Cover; refrigerate until firm. Cut into 2-inch squares. Yields 16.
In food processor, blend artichokes, romano cheese, garlic and parmesan cheese for about 1 to 1 1/2 minutes. Artichokes and cheese should be minced, but should not be pasty. In a mixing bowl, add drained spinach, cream, sour cream, mozzarella. Stir well. Spoon into mixing bowl mixture from food processor. Blend all ingredients. Mixture should have a medium thick consistency. Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 to 25 minutes at 350 degrees. Artichoke dip should be a little bubbly and cheese melted through. Remove from oven and serve with your favorite heated tortilla chips, sour cream and salsa and enjoy.
Mix berries with 2 tablespoons each of sugar and liqueur. Whisk 1/3 cup of Amaretto with egg yolks. Stir in cheese. Beat egg whites with mixer until soft peaks form. Continue beating and gradually add 1/2 cup sugar, 1 tablespoon at a time, until whites will hold soft peaks. Stir 1/4 of whites into cheese. Then fold in remainder.
Cook hamburger, green pepper and onion until done. Add tomatoes and tomato sauce. Cook for 15 minutes. Add rice and simmer for 15 minutes longer.
Blend limeade and condensed milk together. Fold in Cool Whip. Pour into 2 graham cracker pie crusts. Chill. Top with Cool Whip and chill again. (If you want to reduce calories, use lite cool whip and fat free sweetened condensed milk.) This pie is so easy, yet so delicious.
Mix and set aside raisin juice and soda. Mix eggs, sugar, shortening, salt, cinnamon and nutmeg. Add raisin juice. Then add flour, raisins and nuts. Bake at 350° for 45 to 60 minutes in greased and floured Bundt pan. No icing needed.
Boil potatoes and eggs. When potatoes are done, peel and slice into bowl. Peel eggs and set aside. Season potatoes with salt and pepper. Generously pour dressing over potatoes; mix together and refrigerate. Before serving, add onion and just enough mayonnaise to bind all together. Garnish with eggs, sliced thinly.
Remove crusts from bread; spread with margarine. Place in a greased 13 x 9-inch baking dish. Set aside. Cook sausage until browned, stirring to crumble; drain well. Spoon over bread slices. Sprinkle with cheese. Combine eggs, milk, salt and dry mustard (optional); mix well. Pour over cheese. Cover; chill overnight. Bake uncovered at 350° for 45 minutes or until set.
Spread uncooked rice in a 9 x 13-inch greased baking dish. Mix and heat soups, milk and onion soup mix. Place chicken on rice and pour soup mixture over it. Cover and bake at 325° for about 2 hours.
Mix first 5 ingredients into peanut butter. Pour melted butter over mixture and blend well. Shape dough into 2 x 1/2-inch logs and chill. Melt paraffin and chocolate chips together over boiling water. Dip logs into chocolate mixture and put on waxed paper.
Blend all ingredients except glaze in a large bowl; beat 4 minutes at medium speed. Pour into greased and floured Bundt pan. Bake at 350° for 50 to 55 minutes and pulls away from sides of pan; do not underbake. Cool in pan 15 minutes; remove and cool on rack. Top with Sugar Glaze.
Choose pork butt as lean as possible. Boil the bones in 1-quart of boiling salted water for 20 minutes and set this liquid aside. In large heavy skillet, saute onion in butter and oil until golden. Add ground pork and about 1 cup of liquid from the bones. Simmer 1 1/2 to 2 hours. Add salt and pepper to taste. Add as much liquid as necessary to prevent sticking. Simmer as slowly as possible. Boil and mash potatoes. Add a little salt, pepper and butter. Drain cooked pork mixture and add to potatoes. Divide well mixed pie filling between the 2 pie bottoms (9 or 10-inch pie plates). Sprinkle cracker or bread crumbs on pies to absorb the fat. Add top crusts. Slash to let steam escape. Bake at 400° for 10 minutes, then 350° until crusts are nicely brown. (You may freeze before baking, then thaw before baking, at 350° for 1 hour or browned nicely.)
Mix flour and nuts. Melt oleo and mix into flour mixture. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool completely. Cream sugar and cream cheese together. Stir in Cool Whip. Spread evenly over the crust and chill. Mix puddings, add milk and beat until it thickens. Spread over cream cheese layer and chill. Spread Cool Whip over top and sprinkle with nuts.
Mix first 5 ingredients together. Combine flour, salt, soda, powder and spices. Add and mix well with first ingredients. Bake at 350° for 50 to 60 minutes. Yields 2 large loaves.
Place garlic, dill, sugar, salt and vinegar in sterilized jar. (Place ingredients in jar in order.) Pack cucumbers in jar. Fill with cold water. Put in boiling water bath. Boil for 5 minutes (no longer). Take jars out and turn upside down for 24 hours. Do not use pressure canner.
Place 3 tortillas in pan on bottom to cover. Fry and drain beef or turkey, onion and taco seasoning. Place on top of tortillas. Add 3 more tortillas. Top with beans and cheese. Add 3 more tortillas. Top with can of nacho soup. Bake 45 minutes at 350°. Cool, add lettuce, sour cream, tomatoes and hot peppers.
Combine first five ingredients in a bowl; mix well. Add a few drops food coloring; stir well. Spread cheese mixture on bread slices. Serve as finger sandwiches.
Prepare whipped topping mix as directed on package, using a large mixer bowl. (The milk called for on the envelope is not part of the 1 1/4 cups milk listed.) Add 1 1/4 cups milk and the pudding mix. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill at least 4 hours.
Melt butterscotch and peanut butter on medium heat. Heat until melted; stir in chow mein noodles and nuts. Spoon on wax paper. Let stand until dry.
Melt butter. Mix eggs, sugar, butter, vanilla, flour and nuts. Bake in a greased 9 x 13 inch pan at 350° for 35 minutes. Five minutes before cake is done, have icing ready. Top cake with marshmallows as soon as it comes out of the oven.
Pour 2 cups boiling water over the first 4 ingredients; stir. Let stand until cool. Add yeast. Add flour and knead. Let rise until double in bulk in a warm place. Knead and make into 2 large loaves; let rise again until double in bulk. Bake at 375° for 45 minutes. (This also makes about 20 large rolls.)
Mix sugar and flour together; add to cherries. Cook over medium heat until thickened. Take off heat and add 1 tablespoon butter and 1/4 teaspoon almond extract. Let cool. Fill medium sized tart shells and top with whipped cream.
Mix together chips and oil. Drizzle over cereal mixture. Chill and break apart.