HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread 1 can rolls in pan, pinching seams together. Blend cream cheese, sugar, vanilla and egg yolk thoroughly. Spread over rolls and top with other can of rolls, pinching seams together. Brush top with egg white. Bake 20 to 30 minutes at 350°, until brown. Cool and refrigerate, then cut into squares.
Preheat oven to 350°. Place in layers in greased 9-inch or 10-inch square baking dish, apples, sugar and dry cake mix. Pour melted margarine over top of cake mix. Bake at 350° for 35 minutes. Sprinkle with pecans. Continue baking 15 minutes. Serve warm.
Brown hamburger and add soup, tomato paste, salt, sugar, garlic powder and onion. Let cook slowly while cooking the noodles. Drain noodles. Mix together sour cream and cream cheese. In a large casserole, place a layer of noodles; top with a layer of the meat sauce and a layer of the cheese mixture. Top with grated Cheddar cheese. Bake at 300° for 45 minutes.
Melt first three ingredients. In a large bowl mix all other ingredients together; add melted chocolate mixture. Mix very well then add one box of powdered sugar. Stir until all candy is coated.
Put raw rice in 2 quart casserole; brown pork chops and place on rice. Put soup mix and water into pan with pork drippings; heat. Pour over pork chops. Cover and bake at 375° for 50 minutes. Uncover and bake 10 minutes longer.
Have everything at room temperature. Beat margarine. Add sugar and beat again. Add eggs one at a time. Add flour and milk. Add flavoring. Put in a 10-inch tube pan which has been greased and floured. Bake at 300° for 1 hour and 40 minutes.
Preheat oven to 350°. Combine cookie crumbs and margarine or butter; press firmly on bottom of 13 x 9-inch baking pan. In medium saucepan, over medium heat, melt 1 cup chips with sweetened condensed milk and vanilla. Pour evenly over prepared crust; top with nuts and remaining chips. Bake 20 minutes or until set. Cool. Chill, if desired. Cut into bars. Store tightly covered at room temperature. Makes 24 to 36 bars.
Crumble sausage in pan; brown and drain grease from sausage. Line bottom of 9 x 13-inch baking dish with single layer of white bread slices. Mix eggs, milk, salt, pepper and dry mustard together. Pour over bread in pan. Sprinkle browned sausage over eggs and bread. Top with grated cheese. Refrigerate a couple of hours or overnight. Bake at 350° for 45 minutes.
Brown beef in a 3 quart saucepan, drain off excess grease. Add sauce and water, simmer about 10 minutes. In a bowl combine remaining ingredients except lasagna noodles, for the filling. Pour about 1 cup sauce in bottom of 13 x 9 x 2 inch baking pan. Layer 3 pieces of uncooked lasagna noodles over sauce (lasagna will expand to fill empty spaces). Cover with about 1 1/2 cups sauce. Spread 1/2 of the cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna noodles and remaining sauce. Cover with aluminum foil and bake at 350° for 55 to 60 minutes. Remove foil and bake for 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling, 8 or 10 servings.
Cook potatoes, onion and celery in small amount of water until it is done. Add corn; heat to boiling. Add milk and heat, but do not let milk boil.
Prepare the cream of broccoli and Cheddar cheese soups as directed on the cans in a large saucepan. When heated through, add the broccoli and the cheese. When the cheese melts and the broccoli is at the tenderness you prefer, the soup is done.
Mix first 3 ingredients together. Stir in mandarin oranges. Bake in a 9 x 13-inch pan at 350°.
In large bowl, beat sugar, oil and eggs at medium speed until smooth, about 2 minutes. Blend in apples. Combine dry ingredients. Add gradually to mixture. Stir in prunes and nuts. Spoon into a greased 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes. Check with toothpick. Cool about 10 minutes. Invert pan while cooling. Use funnel or wire rack. Lightly dust cake with confectioners sugar.
Stir together soy sauce, sesame seed, preserves, sherry, oil, ginger and garlic in a medium bowl. Cut chicken into about 30 pieces, about 3/4-inch square. Cut green onions into 1 1/2-inch pieces. Add chicken and green onions to soy mixture. Cover; refrigerate 2 hours, stirring occasionally. Soak 10 bamboo skewers in water.
Cream butter and sugar together. Blend in egg. Sift dry ingredients together and add to mixture. Add vanilla and stir until mixture is blended. Chill dough 1 to 2 hours. Roll dough to 1/8-inch thickness. Cut into shapes. Decorate using M&M's, raisins, red hots. Bake at 375° for 8 to 10 minutes.
Mix all ingredients together and chill for at least 30 minutes. Fry in hot oil.
Drain pineapple and save juice to soak apples in (to prevent them from turning dark while you chop). Mix other ingredients; add to drained apples.
Mix first 4 ingredients together well. Cook over medium heat until thick. Add vanilla after removing from heat.
Preheat oven to 350°. Mix flour with 1/2 cup oats, 1/2 cup brown sugar and margarine. Spoon into a 13 x 9 x 2-inch pan. Bake for 10 minutes. Cool. Beat eggs. Add remaining oats, brown sugar, baking powder, vanilla, salt and pecans. Spread over cereal mixture. Bake 25 minutes longer. Cool, then cut into bars.
Cream sugar and oleo. Add eggs, one at a time, beating after each addition. Sift dry ingredients and add alternately with milk. Add vanilla and nuts. Melt candy over boiling water and add to mixture. Bake in 3 layers at 350° about 30 minutes.
Sift flour and baking powder four times. Mix ingredients well. Bake at 350° for 30 minutes. Make powdered sugar frosting and roll in crushed peanuts.
Cook ingredients after mixing well for 1 minute. While stirring, add 6 1/2 cups sugar and bring to a boil, stirring constantly. After a boil that cannot be stirred down, boil for 4 minutes, stirring constantly. Remove foam from top and stir for an additional 4 minutes. Pour into jars and seal with wax or if you prefer lids.
Preheat oven to 350°. Spray 2-quart casserole with Pam. In large bowl, combine all ingredients then pour into casserole. Bake covered for 1 hour. Doubles well.
Form cheeses, onions and Worcestershire sauce into one large or two small balls. Roll in nuts. Make at least one day ahead.
Melt butter. Cook onion and garlic. Add 2 cups of water and all ingredients; simmer for 30 minutes.
Butter a 9-inch square pan. Combine sugars, cream, milk and butter in saucepan. Cook over medium heat, stirring constantly, until 238° on candy thermometer. Cool to 110°. Add vanilla. Beat until it loses gloss. Add walnuts. Pour into pan.
Sift together dry ingredients (flour, sugar, cocoa, soda and salt). Cut in shortening. Add slightly beaten eggs, buttermilk and vanilla; beat for 2 minutes, then add the 1 cup boiling water. Don't beat. Just mix well. Pour into well-greased and floured pans and bake at 350° for about 30 to 35 minutes. "Real moist cake".
Slice strawberries and bananas. Add to spinach salad. Add sliced almonds. Drizzle with poppy seed dressing. Toss gently to coat. Refrigerate or serve.
Mix rice with soup and water in 9 x 12-inch pan. Sprinkle 1/2 package onion soup. Cover rice mixture with cut up chicken. Top with remaining onion soup. Cover pan tightly with Reynolds Wrap. Bake for 2 1/2 hours at 250°.
Mix all ingredients. Pour into unbaked pie shell. Bake 55 minutes in 350° oven.
In skillet brown, ground beef. Add picante sauce, soups and chili beans. Line large casserole baking dish with tortilla chips. Pour all ingredients over the chips. Sprinkle grated cheese of choice (American or Cheddar) on top. Heat in oven until cheese is melted.
Blend all ingredients together. Add water to thicken or dilute based on need. Chill and serve. You can substitute walnuts for cashews. Remove brown shell by soaking in hot water.
Cook green pepper and onion in	1 tablespoon margarine until tender. In large casserole, mix all ingredients.	Bake at 350° for 15 to 30 minutes.
In a skillet, cook bacon until crisp; add ham and onion. Cook and stir until onion is tender; drain. In a greased 13 x 9 x 2-inch baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese. In a bowl, beat the eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight.
Mix together first 4 ingredients; let stand. Combine remaining ingredients. Bring mixture to boil and pour cabbage while hot. Cover and refrigerate until ready to use. This will keep for a week or more in refrigerator.
Mix all ingredients. Spoon batter into skillet with small amount of melted butter or oil. Flatten with a spatula. Cook until golden brown on each side. Serve with sour cream and dill or sour cream and chives. Tomato sauce and grated Parmesan cheese is an alternative with less fat.
Combine vinegar, water, sugar, and spices. Bring to a boil. Drop in whole fresh peeled peaches. Simmer peaches in syrup about 5 minutes. Pack in hot, sterilized jars and pour syrup over the peaches. Seal. Yields 6 to 8 pints.
Sift together flour, cocoa, salt, cinnamon, nutmeg and allspice. Coat raisins and nuts (if wanted). Cream shortening; add sugar and beat well. Add eggs. Beat well. Add applesauce. Add to flour mixture and mix well. Dissolve soda in water and add to mixture. Mix well and pour in large greased and floured tube pan.
Mix pumpkin, sugar, eggs, evaporated milk and pumpkin spice together; set aside. Pour into an oiled 9 x 13-inch pan. Sprinkle dry yellow cake mix on top of pie mixture. Melt butter and pour over top of dry cake mix; spread evenly. Sprinkle chopped nuts on top. Bake at 350° for 50 minutes or until set. Serve plain or with whipped cream.
In a large mixing bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in eggs, lemon juice and vanilla. Stir in light cream. Freeze in 4 or 5-quart ice cream churn. Makes 3 quarts.
Tear lettuce into bite sized pieces. Combine with radishes, tomatoes, cucumbers and onion. Mix mayo, sugar and vinegar well. Pour over salad and toss well. Sprinkle with parsley. Serve chilled.
Wash dandelion blossoms and boil in water for 3 minutes. Strain, reserving 3 cups liquid. Discard blossoms. Combine reserved liquid, pectin and lemon extract in a large heavy saucepan. Stir over medium heat until almost boiling; blend in sugar and bring to a rolling boil. Boil for 3 minutes. Pour into sterilized 1/2-pint jars. Seal at once with paraffin or cover and refrigerate to store. Makes 5 half pints.
Mix all ingredients together except marshmallows. Bake at 350° for 25 to 30 minutes in a 9 x 13-inch buttered pan. When done, spread (while hot) with miniature marshmallows.
Drain pineapple, reserving 1 cup juice. Combine fruit, nuts and bananas in a large bowl. Toss gently. Combine pudding and pineapple juice. Beat 1 minute at high speed. Pour over fruit mixture and toss gently. Makes 10 to 12 servings.
Mix cream of mushroom soup with ground beef and simmer for 5 minutes. Mix in sour cream until hot. Serve over cooked noodles or rice.
Sift powdered sugar. Mix powdered sugar, margarine or butter, vanilla and peanut butter until well combined. Form into 1-inch balls and chill for at least 3 hours. Melt chocolate chips and paraffin together in top of double boiler. Dip peanut butter balls in chocolate to coat. I use a couple of toothpicks, then place on waxed paper to cool.
After cucumbers are soaked, wash and then soak in ice water for 3 hours. Drain cucumbers. Pour vinegar and sugar over cucumbers and boil for 30 minutes. Seal in sterilized jars.
Put all ingredients in one bowl; mix well. Place in slightly greased pan. Bake at 400° until cake springs back lightly. When cool, pour icing over cake.
Make pudding according to directions on the box. Add sour cream and Cool Whip. Alternate pudding mix and bananas and cookies. Refrigerate before serving.
Mix together sugar, egg and milk. Sift dry ingredients and add to sugar mixture. Mix lightly and add nut meats and let it raise in a baking pan 3/4 of an hour. Bake at 350° for 1 hour.
Preheat oven to 350°. Place chicken in a lightly greased 9 x 13-inch baking dish. Top each piece with a slice of Swiss cheese. Arrange the sliced mushrooms over the cheese. Mix the soup and the wine; pour over the chicken. Sprinkle the stuffing mix over the top; drizzle on the melted butter. Bake for 45 to 50 minutes, or until chicken is cooked through. Serves 6.
Mix all ingredients except cheese together well. Take half of the mixture and put in large greased loaf pan, leaving an indentation in the middle lengthwise. Place cheese in the middle and put remaining meat mixture over top. Make sure to seal the ends and sides so cheese won't drip out. Spread about 3 tablespoons catsup on top of loaf. Bake at 350° for 1 to 1 1/2 hours.
Mix all ingredients well and pour into a baked pie shell. Freeze for 6 hours before serving.
Cook and drain broccoli. Beat eggs and add all ingredients. Put in casserole dish sprayed with Pam. Add Ritz cracker crumbs and pour melted margarine on top. Bake at 400° for 25 to 30 minutes, until lightly brown.
Tear up bread slices and place in a greased 9 x 13-inch baking dish. Brown and drain sausage. Spoon sausage over bread crumbs. Sprinkle cheese over sausage. Beat together the eggs, milk, salt, pepper and mustard. Pour egg mixture over the bread, sausage and cheese. Chill overnight in refrigerator. Bake in preheated oven at 350° for 35 to 40 minutes. Cheese will rise to top during baking. (Excellent for company breakfast.)
Mix all together. Form a roll 15-inches long. Wrap in foil. Refrigerate 24 hours. Unwrap and bake at 300° for 1 1/2 to 2 hours.
Soften yeast in warm water. Add butter, sugar, eggs, salt and 4 cups flour. Stir and then beat until smooth, about 1 minute. Stir in the remaining flour, working the last 2 cups in by hand. This dough will be very soft. Cover tightly and store in refrigerator overnight or until needed. Bake in 400° oven 15 to 20 minutes. Turn out on a wire rack. One third of this dough makes 12 pan rolls.
Melt margarine in 9 x 13-inch casserole dish. Mix remaining ingredients together and put in casserole with melted margarine. Bake at 350° for 35 minutes or until set.
Brown hamburger meat and onion in large skillet. Add all other ingredients, except cornbread batter. Spoon the batter over top of mix. Bake in 350° oven until done.
Brown sausage in Dutch oven over medium heat. Remove and place on paper towels, leaving drippings in Dutch oven. Brown chicken in drippings and remove to paper towel. Reserve drippings. Measure drippings and add enough oil to make 1/2 cup. Heat and add flour to hot oil; cook, stirring constantly, until roux is chocolate colored, but not burned (about 30 minutes). Add onions, green pepper and celery. Cook until vegetables are tender. Gradually stir in hot water; bring to boil. Return chicken breasts to Dutch oven; add garlic and other 5 ingredients. Reduce heat and simmer, covered, 1 hour. Remove chicken breasts; cool. Return sausage to Dutch oven and cook, uncovered, for 30 minutes. Stir in green onions and simmer 30 more minutes. Add salt. Bone chicken and cut in strips. Add to gumbo. Heat thoroughly. Remove bay leaves. Serve gumbo over cooked rice. Serves 8. Serve with green salad and garlic bread.
Blend dry ingredients, then cut in shortening with pastry blender until mixture is crumbly. Add liquid ingredients and toss with fork. Chill before rolling. Divide in 6 equal parts. Can be frozen and used as needed. Makes 3 double crust pies.
Cook macaroni. Drain. Add all ingredients, enough salad dressing to mix. Chill at least 1 hour.
Season pork chops with salt and pepper and put in baking dish. Top with tater tots. Mix 2 cans of soup and water. You may not need all of the 1/4 cup of water. You want the soup thinned out but not runny. Pour on top of tater tots. Bake at 400 degrees for 45-60 minutes. Top with cheese and cook until cheese is melted.
Combine flour, salt, baking powder and spices. Beat in egg, sugar and oleo. Add flour and milk. Beat. Fold in vanilla and lemon rind. Drop by teaspoon into hot grease; fry until brown.
Mix sugar, cocoa, milk and butter until blended. Heat to boiling; cook for 3 minutes, stirring constantly. Remove from heat. Add vanilla, peanut butter and oats. Mix well. Drop by teaspoons onto waxed paper. Let cool, then refrigerate. Makes 6 to 8 dozen.
Soak beans overnight. Parboil about 1 hour. Drain off liquid and pour boiling water over beans. Put in bean pot. Add all ingredients and cover with hot water. Bake in slow oven (250° to 275°) all day.
Cut sugar cookies in 1/8-inch slices. Place on cookie sheet overlapping to form crust. Bake according to directions on package. Mix cream cheese, sugar and vanilla and spread over cookies. Place fruit over entire surface. Mix water and marmalade and spread over top of pizza. Place in refrigerator to chill. Slice just like a pizza slice.
Mix pudding and milk; stir until mixture thickens. Stir in Eagle Brand milk. Fold in 1/2 container of Cool Whip. Add bananas. Layer with vanilla wafers. Cover with remaining Cool Whip.
Bake pie shell at 400° for 10 minutes. Brown sausage in skillet, stirring until crumbly; drain. Add mushrooms, onion, green pepper, parsley, basil, garlic and salt; mix well. Spoon into pie shell. Top with cheese. Combine milk, eggs and cornstarch in bowl; beat until foamy. Pour evenly over cheese. Bake at 325° for 50 minutes. Yield: 6 servings.
Lightly brown meat and onion. Cook until just tender; add seasoning, beans and soup. Pour into greased 1 1/2-quart casserole. Heat casserole mixture until bubbling. Pour into casserole. Top hot mixture with baking powder biscuits. Bake at 425° for 15 to 20 minutes or until biscuits are done.
Cook rice until soft. Add grated potatoes and onion to rice. Mix well. Parboil cabbage head. Let steam until soft enough to work with. Cut out core and separate leaves. Put rice mixture in cabbage leaf. Roll up tucking in ends as you roll. Place in shallow pot or Dutch oven. Cover with any leftover leaves. Add tomato sauce or tomato soup. Cook on medium heat about 1 hour or more until cabbage is done.
Cook pasta according to package directions. Drain. Cool in single layer on foil. Heat oven at 350°.
In medium microwave bowl, place chocolate pieces, milk and marshmallows. Microwave on High for 1 minute. Stir well and microwave on High for another 30 seconds to 1 1/2 minutes, stirring every 30 seconds until chocolate and marshmallows are melted and mixture is smooth. Cool completely.
Mix ingredients in bowl and microwave on Normal for 12 minutes, stirring with whisk every 3 minutes. Stir well after the 12 minutes. Let stand until cool. Chocolate may be added, blueberries, pineapple, etc.
In a saucepan, combine pineapple and sugar. Bring to a boil and boil for 3 minutes. Add gelatin and stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in apples, nuts and whipped topping. Pour into a 9-inch square pan. Chill until firm. Cut into squares and serve on lettuce leaves. Yields 9 to 12 servings.
Combine ingredients and bring to boil and cook, stirring constantly, for 5 minutes. Beat until creamy. Pour onto linen towel wrung out of cold water. Roll. When solid, unroll and slice.
Mix sugar and butter together. Add eggs. Sift dry ingredients. Add buttermilk or sour cream and dry ingredients to batter. Fold in mashed bananas and pecans. Pour in a greased and floured loaf pan. Bake at 350° for 45 minutes. Makes 1 loaf.
Strain the lemon juice and add the syrup, water and salt. Fill tall glasses about 2/3 full of ice. Pour th fruit juice over the ice and serve immediately.
Mix all together. Chill 2 hours before serving. Serve with apple slices.
Beat with mixer the peanut butter and margarine, gradually adding sugar. Mix in Rice Krispies with a spoon. Form into 1-inch balls. Coat with melted chocolate. Cool on waxed paper.
Boil potatoes with skin on. Cool. Peel skin and grate potatoes. In saucepan, melt margarine and cheese. Remove from heat. Add 1 1/2 cups sour cream, 1/3 cup chopped onion, 1 teaspoon salt and 1/4 teaspoon pepper. Put potatoes in buttered dish. Add other ingredients. Bake 30 minutes at 350°.
Combine the first 4 ingredients. In a small bowl, mix together, the next 4 ingredients. Add to fruit and potato mixture. Add more sour cream if mixture is too dry. Add salt and pepper to taste. Chill. Mound on lettuce leaves or serve on a platter.
Pour scalded milk into mixing bowls, add honey, butter, beaten egg and dry yeast. Add flour and beat; knead in the rest of the flour that cannot be beaten in. Place in greased bowl, set in warm place until double in size (about 1 hour, 20 minutes). Shape into rolls; let rise again until doubled. Bake in 375° oven about 20 minutes.
Fry onions and meat until meat crumbles. Stir remaining ingredients in a bowl and add to meat mixture. Simmer until thick.
Preheat oven to 350°. In medium bowl, combine egg, egg whites, Splenda, milk and vanilla extract. With wire whisk, beat until smooth and well blended, approximately 1 minute. Pour mixture into four 6-ounce custard cups. Arrange cups in a large baking pan so they do not touch. Pour very hot water, not boiling, into the pan so the water is 1-inch deep. Place pan in middle of oven. Bake custard 40 minutes or until knife inserted in the center comes out clean. Transfer cups from pan to wire rack. Cool to room temperature. Chill in refrigerator for at least two hours.
In saucepan, combine onion, butter, flour and chicken bouillon cube; saute until onion is clear. Add water and crabmeat; bring to simmer. Add half and half and remaining ingredients. Bring to scalding temperature. Do not boil. Serve with pat of butter and garnish.
In small saucepan melt margarine; stir in wafer crumbs. Pat firmly on bottom of 11 x 7-inch baking dish. Chill. In large bowl dissolve gelatin in boiling water; stir in sweetened milk and undrained strawberries. Fold in marshmallows and whipped cream. Pour in pan. Chill 2 hours until set. If desired garnish with whipped topping and strawberries.
Toss ingredients together. Cover and chill 4 to 12 hours. Toss again and drain before serving.
In a large heavy saucepan, brown chicken in shortening. Remove and set aside. Stir flour in until very brown, making a roux. Add onion, celery and garlic; cook until slightly wilted. Gradually add hot water until roux is well blended. Add chicken and seasonings (except gumbo file). Cover with a tight-fitting lid and bring to steaming point. Lower heat and cook until chicken is tender, about 2 hours. Add parsley 5 minutes before removing from heat. Add gumbo file. Serve over cooked rice.
Fry bacon crisp; break into pieces. Combine with cheese, pepper and onions in large bowl. Cut biscuits into quarters; add to bacon mixture. Pour melted margarine over the whole mixture and knead together with hands. Turn into a greased tube pan. Bake at 400° for 25 to 30 minutes or until golden brown. Invert onto platter and cut into wedges.
Mix the cornstarch and 2 tablespoons sugar with the water. Cook together until clear; set aside. Add a bit of salt (1/4 teaspoon) to the egg whites; whip until foamy or standing in peaks. Add the sugar mixture; continue beating until creamy. Add the 6 tablespoons sugar gradually, beating until very creamy. Pile on pie. Bake for 30 minutes at 325°, or until golden brown.
Fry sausage; crumble and drain well on paper towels. Beat eggs slightly; add all other ingredients and mix well. Place in a 13 x 9-inch baking dish and refrigerate, covered, overnight. Bake at 350° for 45 minutes to 1 hour. Makes 8 servings. Serve with fresh fruit and Danish pastries, it makes a delicious breakfast or brunch.
Mix all together thoroughly. Put in large covered casserole. Bake at 325° for 1 hour.
In large skillet, brown flour and oil until dark brown (Hershey's chocolate color) over medium-high heat, stirring continuously. Do not burn! Add trinity (this is the onion, celery and pepper) and stir continuously until vegetables are tender. Add garlic at very end. Gradually stir in liquid and bring to boil. Add chicken and sausage and simmer 1 hour or more (the longer, the better). About 10 minutes before serving, add green onions. Serve over rice, if desired.