HumbleIntelligence/food-ner-1-Million huggingface dataset:
Unroll crescent rolls. Spread with butter. Mix deviled ham and sweet pepper relish, then spread ham mixture over each roll. Then roll up rolls. (You can also cut each triangle in half and make 16 smaller crescents.) Roll starting at wide end. Bake at 350° for 15 minutes.
Drain peaches, reserving syrup. Place peach halves in a bowl; cover and set aside. In a 1-quart casserole, stir together reserved peach syrup, cranberries and sugar. Bake, covered, at 350° for 1 1/4 hours.
Mix jello with water and rest of ingredients and pour in 9 x 13-inch dish. Refrigerate and let jell.
Mix and bake at 400° in a well-greased 13 x 9-inch pan. Cool slightly and cut in squares.
Mix all but rhubarb well. Cut rhubarb in 1-inch lengths, fold into other mixture. Pour into well-greased and floured 13 x 9 1/2-inch pan.
Spread pizza sauce over meat crust. Arrange sliced vegetables on top. Top with cheeses and oregano. Bake at 450° for 20 to 25 minutes. This is like a pizza, but the meat is the crust.
Mix flour, margarine and nuts. Press into a 9 x 12-inch pan. Bake at 350° until almost brown, about 20 minutes. Cream the cheese; gradually add powdered sugar. Fold in one cup Cool Whip. Spread on the cool crust. Prepare pudding as directed on package; cool, stirring constantly. Do not chill. Carefully pour or spread over the cheese layer. Spoon the pie filling over the pudding layer. Spread the remaining Cool Whip over the cherry layer. Top with coconut, if desired. Refrigerate for several hours before serving. Makes about 18 servings.
In measuring cup, dissolve freeze dried coffee in boiling water; set aside. In heavy gauge saucepan, combine heavy cream and sugar. Bring just to boil, stirring constantly, over medium heat. Add chocolate morsels, butter and coffee; stir until smooth. Remove from heat. In small bowl, beat egg yolks. Gradually stir in 2 tablespoons chocolate mixture; mix well. Return to chocolate mixture in saucepan. Cook over low heat, stirring constantly, for 3 minutes; remove from heat. Stir in walnuts. Serve warm over ice cream.
Mix sugar, margarine and eggs until well blended; add dry ingredients to mixture and add vanilla and chopped nuts. Grease and flour an oblong pan; bake at 300° for 30 minutes. Remove from oven and spread marshmallows on top; return to oven for 10 minutes or until marshmallows have melted (watch closely).
Preheat oven to 350°. Grease a 9 x 13-inch pan well. Arrange rolls in pan. Mix remaining ingredients in a saucepan. Bring to a boil, stirring frequently. Add 1 to 2 cups pecan pieces (to your taste). Drizzle mixture over frozen rolls. Cover with tinfoil which has been sprayed with oil. Cover with a towel. Let rise at room temperature overnight or 7 hours. Grease a 9 x 13-inch pan. Preheat oven to 350°. Bake 25 minutes. Tip out upside-down on serving tray.
Butter a 7 1/2 x 11 1/2-inch flat baking dish. Crush vanilla wafers and cover bottom of dish with half of the wafers. Cream together the butter, confectioners sugar, vanilla and eggs. Spread this mixture over the crumbs. Whip the cream. Drain the pineapple and add to whipped cream. Spread cream mixture on top of butter mixture. Top with remaining crushed wafers. Serves 8 to 10.
In a medium skillet, cook onion in butter or margarine until tender. Add green beans, bean sprouts, chopped mushrooms and soy sauce; mix lightly. Simmer, uncovered, for 15 minutes, stirring occasionally. Serve with additional soy sauce. Makes 6 servings.
Preheat oven to 375°. Generously grease 13 x 9 x 2-inch baking pan. In a large bowl, combine cake mix, nutmeg, cinnamon and cloves. In a small saucepan, combine water and butter. Bring to a boil. Add dry ingredients. Mix well. Add sour cream and eggs. Mix well. Pour into pans. Bake 40 minutes. Cool in pans on rack. Frost.
Peel and cube eggplant; cook until tender, stirring often. Remove from heat. Add butter, onion, salt and Worcestershire sauce. Blend together; blend well and add crumbs to absorb all liquid. Cover with cheese. Bake at 350° for 20 to 25 minutes.
Grease Bundt pan with butter, cover bottom with chopped pecans, saving about 1/3 cup for top. Sprinkle with pudding mix. Melt butter, add sugar and cinnamon and blend well. Pour evenly over rolls (do not thaw). Cover with cloth and set in warm place overnight. Bake at 350° for 20 or 30 minutes. Let stand 5 minutes, then turn out and serve.
In shallow bowl, combine egg product, orange juice and cinnamon. Preheat nonstick skillet sprayed with vegetable oil spray over medium heat. Dip bread in egg product mixture to coat both sides. Fry bread slices approximately 2 minutes on each side or until browned. Makes 2 servings.
Beat eggs until foamy. Add sugar, oil, zucchini and vanilla. Mix well. Add all remaining ingredients. Bake at 325° for 45 minutes. Makes 2 loaves.
In a skillet over medium heat, in hot oil, cook cabbage, onion and carrot until tender. Stir in pork, water and mustard, then add shredded cheese. Separate crescent dough and cut each triangle in half. Press to flatten slightly. Spoon 1 tablespoon of pork mixture into the center of triangle. Pull corners to center over pork mixture. Place on cookie sheet and bake at 350° for 10 to 12 minutes. Makes approximately 32.
Mix and pour into greased casserole. Top with 1/2 pound sharp Cheddar cheese, grated. Bake at 350° for 1 hour.
Boil carrots 3 minutes with 1 teaspoon sugar. Drain and cool. Alternate layers of carrots, green peppers and onions. Blend remaining ingredients and cook in saucepan until heated. Pour over veggies. Refrigerate at least 24 hours to marinate.
Melt morsels over medium heat, careful not to scorch. Pour over noodles and mix. Drop by spoonfuls onto wax paper. Sounds terrible. Tastes great.
Put all ingredients in blender and blend until smooth. Add more milk if needed to get to milkshake consistency.
Dip chicken in 1 cup buttermilk, then roll in flour, seasoned with salt and pepper. Melt butter in 13 x 9 x 2-inch pan and put chicken skin side down. Bake, uncovered, in 375° oven for 30 minutes. Turn chicken and bake 15 minutes more. Blend remaining 1 cup of buttermilk and soup. Pour over chicken. Bake 15 minutes more or until done. Serve over rice or mashed potatoes.
Saute onion, garlic, celery, green pepper, in olive oil or butter. Add all other ingredients except pasta and cheese. Cook until all vegetables are tender. Add cooked pasta. Top each bowl with grated cheese. Serves 12.
Combine first 6 ingredients in heavy saucepan over medium heat. Bring to boil, stirring to dissolve sugar and let stand 1 hour. Strain sugar syrup into large bowl. Stir in apple cider, orange and lemon juices. Cover and refrigerate. (Can be prepared 2 days ahead.) Serve warm or cold, depending on preference.
In a large skillet, saute onions and celery in margarine. Add lasagna, beans, meat, water, chili powder and salt; mix well. Combine flour, cornmeal, baking powder, salt and sugar. Beat egg, milk and oil together; pour over cornmeal mixture and mix well. Spoon dumplings onto heated chili lasagna mixture and cover. Simmer 20 minutes or until dumplings are set. Serves six.
Mix jello and heated tomato juice together. Add rest. Chill in greased mold.
Empty pudding mix into bowl; stir in pineapple (juice and all). Add remaining ingredients. Mix well. Spread in a shallow dish. Chill before serving.
Mix all ingredients together. Serve with crackers or as a sandwich spread. Add a bit more mayonnaise and serve as a dip with assorted crackers, chips and/or toasted bread pieces. Refrigerate leftovers.
Heat oven to 425°. Grease 12 (2 1/2-inch) muffin pans. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. In a 2-cup glass measuring cup, stir together the milk, butter and egg. Add milk mixture to flour mixture; stir just until dry ingredients are completely moistened. Batter should be lumpy. Fold in peaches. Fill muffin tins 2/3 full. Bake for 20 to 25 minutes, or until muffins are golden and center springs back when lightly pressed with fingertip. Cool in pan on wire rack for 5 minutes. Remove from pan; serve warm.
Peel and seed the papaya. Cut into 3/4-inch chunks. Mix with the cilantro and mound on a platter. Beside it, arrange the shrimp. In a bowl, stir the lime juice and fish sauce or soy sauce, sugar and dried red hot chilies. Spear fruit and shrimp with tiny forks to dip into sauce. Serves 12. Preparation time: 16 minutes. Cooking time: 0 minutes.
Slice potatoes into wedges; spread butter all over potatoes and sprinkle with salt and pepper. Bake on cookie sheet for 30 minutes at 350°.
(If you do not use monosodium glutamate, substitute 1/4 teaspoon of sugar.)
Thaw shrimp, if frozen, halve lengthwise and set aside. Cook mushrooms, onion and garlic in oil in a large saucepan until onion is tender, but not brown. Combine wine, bouillon granules, basil, oregano, cornstarch and 1/8 teaspoon pepper. Add to saucepan, cook and stir until bubbly. Add shrimp to wine mixture. Cover and simmer about 2 minutes or until shrimp turn pink. Stir in tomatoes and heat thoroughly.
Wash, peel and cook potatoes. While cooking potatoes, brown and drain hamburger. Mash potatoes with butter and milk.
Combine all ingredients and marinate at least 2 hours. Drain and serve with tortilla chips.
Boil raisins and water together slowly for 10 minutes. Cream together shortening, eggs, brown sugar and vanilla. Add dry ingredients. Add raisin mixture; mix together well. Drop by teaspoon on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes about 3 to 4 dozen.
Make white sauce and add cheese and almonds. Arrange potatoes in greased 2-quart casserole. Cover with green beans. Pour half of cheese sauce over beans and potatoes. Add ham and remaining sauce. Mix melted butter with crumbs. Sprinkle over mixture. Bake at 350° for 30 to 35 minutes or until lightly browned. Serves 6 to 8.
Mix pork with beaten egg, salt and pepper. Pat meat mixture out flat on tinfoil. Spread stuffing over meat and roll up like a jelly roll. Bake in 375° oven for 1 hour.
Soften cream cheese to room temperature. Whip until fluffy. Gradually add condensed milk, continuing to beat well. Pour into crust. Chill 2 to 3 hours before garnishing top of pie with cherry pie filling.
Sift corn meal slowly in boiling water. If lumpy, use egg beater. Stir constantly. Cook 15 minutes. Brown hamburger, onions, pepper and mushrooms, then add tomatoes. Season to taste. Cook 10 minutes. Put one layer of corn meal in baking dish, then pour in meat sauce. Put in 1/2 of olives. Then put rest of corn meal on the top and put rest of olives on top. Put in oven and bake 1 hour at 350°.
Boil sugar and water until sugar is dissolved. Cool. Stir in juices; chill.
Cream butter, sugar and vanilla in mixer bowl until light and fluffy. Add potato chips, walnuts and flour. Mix well. Shape into 1-inch balls. Arrange on cookie sheet. Press flat with glass dipped in sugar. Bake at 350° for 13 minutes or until golden brown. Yields 24 servings.
Coarsely grind cranberries and apples. Add orange and rind (optional). Add nuts. Mix Jell-O, water and sugar until dissolved. Add berry mixture. Stir well and refrigerate overnight. Take out and stir again. Can double the batch to make more.
Mix all dry ingredients. Keep in airtight container. Use 1 heaping tablespoonful per 8 ounce cup of water.
Dissolve bouillon cube in hot water. Mix with cranberry sauce and pepper. Pour mixture over turkey breast in crock-pot. Cook on low all day.
Combine flour, salt and baking powder. In separate bowl, mix sugar, butter, extract, eggs and milk. Add to flour mixture and stir. Mix in pecans and lemon peel. Bake for about 50 minutes at 350° in a greased loaf pan.
Brown beef with onions; drain. Add tomatoes, sauce, paste and salt and simmer, uncovered, 45 minutes; stir occasionally. Preheat oven to 350°. Cook noodles per package instructions. Mix cottage cheese and eggs; add small amount Mozzarella cheese. Assemble in layers alternating with meat, cheese, noodles, etc. Bake in 350° oven 1/2 hour.
Line 13 x 9 pan with foil, so foil covers sides of pan. In large pan combine butter, cream cheese and chocolate. Heat just until melted and mixture is smooth. Stir constantly. Remove from heat. Add sugar one cup at time. Mix well after each addition. Press into pan and refrigerate to set.
Mix the first 5 ingredients; press on a cookie sheet. Add peanuts and refrigerate.
Bake 6 sweet potatoes or canned potatoes. Mash and mix sugar and pineapple. Take large marshmallows and wrap potatoes around them. Roll in coconut and place in baking dish. Bake at 325° for 25 minutes.
Saute bell pepper, onion, 1/2 of the parsley, tomatoes and garlic in the olive oil in a large frying pan or wok on medium heat for 1 minute. Add chicken thighs, ribs and sausage. Brown the meats. Add uncooked rice, wine, peas and carrots, olives, capers, water, Zason' seasoning, Zason with saffron, salt and pepper to taste and bring to a boil. Add shrimp, mussels, clams and rest of parsley. Cover the pot. Lower the heat to simmer until rice is cooked and tender (approximately 3/4 hour). That's it!
Melt chocolate in double boiler. Mix egg yolks and sugar very well. Add coffee once cooled, then add chocolate. Beat heavy cream to form whipping cream. Fold into chocolate mixture and freeze until ready to use.
In large bowl, mix butter and peanut butter with wooden spoon. Add both kinds of sugar; stir until mixed. Stir in eggs and vanilla until mixed. In medium bowl, mix flour, soda and salt. Gradually add flour mixture to sugar mixture, mixing well. Form dough into balls. Place on ungreased cookie sheet; flatten with floured fork. Bake at 350° for 9 to 12 minutes. Makes 36 cookies.
Mix ingredients together. Pour into loaf pans, sprayed with Pam. Bake 1 hour or until golden brown in 325° oven. Yield: 2 loaves.
Mix sugar, water and salt; boil for 2 minutes (to make syrup). Put Marshmallow Creme in a bowl and pour syrup over it all at once. Add nuts. Stir until mixture starts to lose its gloss. Pour into buttered 9 x 9-inch pan or drop by teaspoon onto wax paper.
Makes 3 layers or 2 layers and 6 cupcakes. Sift flour and dry ingredients. Add oil, coffee, milk and sugar. Beat on medium speed 2 minutes. Add 2 eggs and vanilla. Beat 2 more minutes. Batter will be thin. Bake in 3 (9 x 1 1/2-inch) pans. Line bottom of pan with wax paper. Grease pans. Grease wax paper. Use 1 3/4 cups cake batter per pan. Bake in 325° oven for 30 to 35 minutes. Cool in pans 10 minutes. Turn on cooling racks.
Butter an 8-inch square baking pan or 1-quart casserole dish. Place 1/2 of the bread slices in the bottom. Combine the mayonnaise with the salt and pepper, sauteed mushrooms and the finely chopped vegetables. Spread over bread. Cover with another layer of bread squares. Combine the eggs and milk; pour over all. Cover and refrigerate overnight or all day. One hour before serving, pour soup on top and spread around. Add another layer of lightly buttered bread squares. Sprinkle the cheese over the top. Bake at 350° for 45 minutes to one hour or until puffed and brown.
Cream butter and sugar; stir in lemon rind and add egg yolks. Beat until well blended. Add flour alternately with lemon juice and milk. Add salt to egg whites and beat until stiff. Fold into mixture. Pour batter into buttered baking 9 x 9-inch dish or deep pan. Set dish in pan of hot water. Bake at 350° for 40 minutes. When done, the cake is a delicate brown and the lemon sauce is on the bottom. Very good! Serves 8.
Drain cherries. Save juice. Add enough water to reserved juice to make 1 cup. Combine sugar and cornstarch and stir into cherry liquid to blend. Cook slowly, stirring constantly until thick and clear. Stir in cherries and 1/4 teaspoon red food coloring and serve hot with ham.
Mix well. Bake at 350° for 35 to 40 minutes. It will puff up and then fall. Cool and cut into small squares.
Dissolve jello and sugar in hot water. Add cranberries, celery and orange. (Also add grapes and nuts at this time, if desired.) Mix well. Pour in mold and chill until set.
Grease bottom of 13 x 9 x 2-inch pan. Reserve 1 cup cake mix. Combine remaining cake mix with 1/2 cup melted butter and 1 egg. Press into greased pan.
Arrange chicken in a lightly greased 13 x 9 x 2-inch baking dish. Top with cheese slices. Combine soup and milk, stirring well. Spoon sauce evenly over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350° for 45 to 55 minutes.
Add 1/2 tablespoon of salt to 3 cups of cold water. Wash mushrooms in this. Drain.
Combine in mixer bowl and beat well the light cream cheese, sugar, peanut butter and milk. Add Cool Whip. Pour into baked pie shells. Freeze. Remove from freezer 30 minutes before serving.
Cream together sugar, eggs and Wesson oil. Add soda, nutmeg, cinnamon and salt to flour. Cut prunes in small pieces. Add 2 or 3 tablespoons of flour mixture to coat prunes and nuts. Add flour mixture alternately with buttermilk to the creamed mixture. After well mixed, fold in prunes and nuts. Pour into loaf pan approximately 8 x 5 x 3-inch. Bake at 325° for about 1 hour.
Mix first 3 ingredients together. Roll into 1-inch balls. Melt paraffin wax and chocolate chips in top of double boiler. Dip balls into chocolate mixture. Place on wax paper until cooled.
Cream sugar and shortening. Add eggs, vanilla and beat well. Add flour, salt and soda. Stir until well mixed. Add chips and nuts. Drop on ungreased cookie sheet. Bake 12 minutes at 350°. Put confectioners sugar on top.
Cook, cool and dice potatoes. Chop onion and peppers. Add to potatoes. Mix in oleo, cheese and bread cubes. Stir in milk. Put in greased 9 x 13-inch baking dish. Top with corn flake crumbs. Cover with foil. Bake 30 minutes at 350°. Remove foil and bake 30 minutes more.
Debone chicken and chop well. Mix together chicken, mushroom soup, sour cream and 1/2 can water in a casserole dish. Top with Ritz crackers and drizzle with melted margarine. Bake 15 minutes at 375°.
Saute onion in butter in a large saucepan. Stir in flour, salt, pepper, celery salt and parsley. Cook until bubbly. Remove from heat. Stir in milk gradually. Bring to a boil for 1 minute. Stir in oysters and liquid. Heat to serving temperature. Serve sprinkled with minced parsley.
Seed peppers and cut into 1/4-inch strips. Saute peppers in oil 5 minutes or until crisp-tender. Stir in seasonings. Chill. Before serving, stir in jicama.
Pour butter into applesauce	and stir good, then add soda. Stir good. Add dry ingredients which have been sifted together; add raisins and nuts last.	Bake at 350° for 1 hour.
Casserole: Mix Veg-All, onion, chestnuts and mayonnaise together and put in a greased baking dish.
Combine the first 5 ingredients. Add ginger ale and soda last. Add sugar to taste. Garnish with fresh fruit. Makes fifty 4-ounce cups.
Combine above with dressing, tossing to coat. Cover. Refrigerate at least 2 hours to allow flavors to blend. Makes 14-1/2 cup servings.
Spread pie filling evenly in bottom of greased 13 x 9-inch pan. Arrange pineapple chunks over cherries. Sprinkle with dry cake mix. Cover with melted butter and top with coconut and nuts. Bake 1 hour or until done.
Mix sugar, Karo, water and peanuts together in a heavy skillet. Cook until golden brown and until the peanuts begin to pop, approximately 30 minutes. Remove from fire and add the vanilla. Mix thoroughly. Add soda and stir vigorously. Pour onto a well-greased sheet pan. Spread as thin as possible. When cold, break into pieces.
Combine all ingredients, except oatmeal, in saucepan. Cook over medium to low heat until melted and smooth. Remove from fire and add oatmeal. Stir until oatmeal is coated. Drop by spoonfuls onto waxed paper. Let cool.
Mix and cook milk and flour until real thick; set aside to cool. After first 2 ingredients are cooled, beat the remaining ingredients, then beat all together until smooth.
Beat the eggs; then add the oil, cheese, milk, baking powder and flour. Pour mixture in a deep ovenproof pan that has been greased and floured. Bake at 350° for 40 to 50 minutes. Cool and slice. Can be served cold or hot.
In large skillet, cook beef and onions, stirring with fork to break up meat, about 10 minutes or until meat is lightly browned and onion is tender. Sprinkle with flour, salt, mustard and pepper. Stir in water, Worcestershire and catsup. Cook and stir over medium heat about 5 minutes or until sauce thickens and comes to boil. Serve over mashed potatoes. Serves 4.
Wash and drain lettuce and break into salad bowl. Chop salami and add to salad. Add the marinated artichoke hearts and onion rings, sliced from the Bermuda onion. Cover and refrigerate until ready to serve. Toss with salad dressing just before serving.
In a 10-inch square baking dish, arrange chicken, skin side down, with meatiest portions toward outside of dish. Arrange green pepper and onion slices on top.
Brown meat until all is brown. Add onion. Cook until onion is clear and no longer firm. Add salt, pepper, chili powder and comino seed. Stir to blend all flavors. Add tomato sauce and stir as you add. Add sugar and taste to adjust seasonings. Add drained beans. Stir gently. Cover and cook on low for about 45 minutes to 1 hour.
Blend butter, sugar and add eggs. Mix flour and lemon. Mix well. Smooth batter. Outline 15 squares in a 9 x 13-inch pan. On each square, put 1 tablespoon of pie filling on top. Sprinkle with 10x sugar. Bake at 350° for 45 minutes. When cake is cool, sprinkle with more 10x sugar.
Mix together milk and lemonade. Slowly stir in whipped topping, then lemon juice. Blend well. Pour into cooked pie shells and refrigerate.
Butter spring-form pan and sprinkle with graham cracker crumbs. Mix cream cheese and sugar. Beat in eggs, one at a time. Add vanilla; mix well. Fold in sour cream. Bake one hour in 350° oven. Turn off oven and leave cake in oven 45 minutes to one hour with door closed.
Fry ground beef and sausage; drain. Add all other ingredients and cook until cheese is melted. Spread on party rye slices. Place on baking sheet and bake at 400° for 10 minutes.
Mix cream cheese, mayo and lemon juice and spread in pie plate. Spread flaked crab over and pour on cocktail sauce.
Be sure beans are dry; press out excess liquid with paper towel if necessary. Lightly mash the beans so that there are still some whole ones left. Add sour cream, salsa and half of the cheese. Mix. Sprinkle remaining cheese on top and bake at 350° until bubbly.
Cook until thick. Pour into baked pie shell. Use egg whites for meringue; put on pie.
In skillet over medium heat, in hot butter, cook onion until tender. Stir in soup, milk and pepper. Heat to boiling. Add potatoes. Reduce heat to low. Cover and simmer 5 minutes or until hot and bubbly, stirring occasionally.
Scald 1 cup milk. Add dry ingredients. Boil for 2 minutes; cool slightly. Add vanilla.
Brown about 1 1/2 pounds of hamburger. Drain. In a large bowl, mix together meat, beans and soup. Crush up Doritos and place in bottom of a 13 x 9-inch dish (1/2 package). Spoon meat and bean mixture on top of chips. Cover with grated cheese. Bake at 350° for 30 minutes.
Cream oil, sugars and vanilla. Beat well. Stir in peanut butter; sift flour and stir into creamed mixture. Form into tiny balls. Place on ungreased cookie sheet. Press with back of fork to make crisscross. Bake at 375° for 10 minutes.
Puree bananas. Combine with pumpkin, eggs and sugar in bowl. Beat in oil. Add dry ingredients and just blend in flour until all flour is moist. Add walnuts and blend in. Do not overmix.
Mix dry ingredients together, including cinnamon. Put oil and egg in the dry mixture. Stir a drop. Add 1 cup of milk. Stir well. If too stiff, add a dollop more milk. Mix in. Put in 9 x 9-inch greased pan. Place in preheated oven at 350° and bake for 25 minutes. It will pull away from the sides when done.
Shred cabbage into large bowl. Shred or thinly slice onion and pepper on top of cabbage. Sprinkle sugar to cover entire top. Do not stir! Then bring to a boil the salad oil, vinegar and dry seasonings. Pour over other ingredients while hot. Do not stir! Refrigerate at least 4 hours; overnight is better. Keeps for several days.