HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place wide ends of crescent rolls together. Roll into rectangle shape on cookie sheet that's been sprayed with Pam. In large skillet, brown sausage; drain. Add chopped green onions, chopped celery, chopped onions, chopped bell pepper and minced garlic clove. Cook until vegetables are tender. Add cream cheese. Keep stirring until melted. Let cool. Place down middle of rectangle. Cut strips down each long side crisscross over top of sausage mix. Bake in oven preheated to 375° for 20 to 25 minutes, until golden brown.
Mix and bake cake mix according to box instructions. Bake in 9 x 13-inch pan. Cool and split cake (best use a thread). Take top layer off and ice first layer with filling. Replace second layer on top and sprinkle with powdered sugar.
Beat egg; stir in milk and oil. Stir in remaining ingredients except chocolate chips just until flour is moistened (don't overmix). Fold in chocolate chips. Put batter into a dozen paper muffin cups and bake about 20 minutes.
Mix shrimp, onion, mayonnaise, salt and pepper. Spread on Ritz crackers or Club crackers. Place slice of cheese on shrimp and sprinkle with paprika. Bake at 375° for 10 minutes or until cheese starts to melt. Serve hot.
Mix first 5 ingredients well and chill before spreading. Trim whole wheat bread slices and spread with mixture. Cut into 3 fingers. Refrigerate until serving.
Combine frosting mix (dry), corn syrup, vanilla and boiling water in a small mixer bowl. Beat on highest speed until stiff peaks form, about 5 minutes. Transfer to a large mixer bowl. On low speed or by hand gradually blend in sugar. Stir in nuts. Drop mixture by teaspoon onto waxed paper. When outside of candy feels firm, turn over and allow to dry at least 12 hours. Store candy in airtight container. Makes 5 to 6 dozen pieces.
Sift together the flour, baking soda, salt, cinnamon, ginger, allspice and cloves. Melt shortening in hot water. Add molasses and stir. Pour liquid mixture into flour mixture and beat well. Pour into an 8-inch square greased pan. Bake at 350° for 35 to 40 minutes or until top of gingerbread is light brown and springs back to the touch. Serve warm and top with whipped cream, if desired.
Beat egg whites with electric mixer until stiff and dry. Gradually add sugar until all the sugar is dissolved. Mix baking powder and cornstarch together. Sprinkle over meringue while mixing. Add vanilla and vinegar. Beat for another minute. Preheat oven to 300°. Line a cookie sheet with aluminum foil. Grease foil and sprinkle with cornstarch. Mark out an 8-inch circle on the foil and spoon meringue into circle, heaping it up in the center as much as possible.
Cream margarine and cream cheese together until light and fluffy, then add sugar. Cream until fluffy. Add sugar and cream until fluffy. Add eggs one at a time, then add flavoring. Add flour. Pour into tube, Bundt pan or loaf pans. Bake in 300° oven for 1 1/2 hours or until tested done.
Mix brown sugar and cinnamon. Pour 1/2 batter in greased Teflon Bundt pan. Sprinkle brown sugar and cinnamon over. Add rest of cake batter on top. Bake at 350° for 50 minutes. Cool 10 minutes in pan. Glaze.
Combine flour, soda, salt, sugar and cereal. Add milk, shortening and eggs. Bake at 400° for 15 to 18 minutes or microwave on Medium 4 1/2 minutes. Unbaked batter keeps in Tupperware in refrigerator for up to 6 weeks.
Blend all ingredients together. Chill a few hours. Serve with crackers or fill small puffs. Will keep a week refrigerated.
Beat butter and sugar until fluffy. Beat in egg and vanilla. Add flour, spices and soda. Stir in oats. Bake at 375° for 8 to 9 minutes for soft cookies.
Combine all ingredients in saucepan. Cook for 15 to 20 minutes until liquid is clear and slightly thickens. Apples do not need to be done. Cool. Pour into an ice cream bucket. Freeze. Two batches fill one bucket. Thaw for 1 hour to get enough to fill a pie when needed.
Brown shortribs on all sides in a large skillet without shortening. Cover and cook over low heat 1 hour. Drain off drippings. Combine remaining ingredients and pour over ribs. Cover and cook over low heat 1 1/2 hours. Serve over mashed potatoes.
Combine first 6 ingredients and pour over crackers. Mix until crackers have "dull" finish. Store in airtight container.
Simmer ingredients 10 minutes before serving. Add small amount of butter in each cup for serving, if desired.
Stir flour, salt and pepper into melted butter in saucepan. Stir in milk. Cook until thickened. Pour over green beans. Sprinkle with Cheddar cheese. Brown under broiler.
In large mixing bowl, blend together all ingredients. Turn mixture into pie shell. Bake in 375° oven until sharp bladed knife inserted near center comes out clean, 50 to 55 minutes. Cool. Refrigerate at least 1 hour. May press 1/4 cup chopped pecans into shell before pouring in filling.
Preheat oven to 350°. In a 3 quart casserole dish, place uncooked rice. Sprinkle onion soup mix on top of rice, spoon cream of celery on next. Pour boiling water over the whole thing. Place chicken on top. Bake uncovered for 1 1/2 hours.
Cut cauliflower and put in bowl with 2 tablespoons salt. Do the same with carrots; let stand 2 hours. Rinse and drain. Combine vinegar, sugar, onion flakes, mustard seed, turmeric and peppercorns. Bring to a boil; add carrots and return to boil. Simmer 5 minutes. Add cauliflower; return to boil and simmer 8 minutes. Put in jars and seal.
Scald milk; remove from heat. Add 1/4 cup sugar, salt, butter and mashed potatoes. Cool. Dissolve yeast in water, then mix with milk. Add raisins and flour. Stir. Let rise in warm place 1 1/2 hours.
Saute hamburger, pepper and onions until meat is done. Add salt, pepper and soups. Cook for 20 minutes. Before serving, add 1 container of sour cream. Serve over noodles or rice.
Preheat oven to 350°. Prepare cake mix according to package directions. Pour 1/2 batter into a Pam-sprayed 9 x 13-inch pan. Bake for only 15 minutes. In top of double boiler over hot water, melt together caramels, milk and butter. Pour this over baked portion of the cake. Sprinkle the pecans and chocolate chips over the caramel mixture. Spread the remaining batter over this mixture. Bake an additional 20 to 30 minutes.
Preset oven to 325°. Line 13 x 9-inch metal pan or butter it. Cook in center. Melt butter and white chocolate over low heat (or microwave). Stir until smooth. Cool for 10 minutes. Stir in sugar and eggs (one at a time), using a wooden spoon. Stir well after each addition. Stir in flour, raisins, coconut, vanilla and salt. Spread in prepared pan. Bake at 325° for 30 to 35 minutes.
Cut tops of broccoli into bite size pieces. Cut bacon into bite size pieces and fry until crisp. Drain. Combine broccoli, bacon, onion, raisins and cashews in salad bowl. Make dressing of mayo, sugar and vinegar. Let dressing set until sugar dissolves. Add more broccoli if desired and serve.
Cream first 3 ingredients. Add egg. Add remaining ingredients. Drop from teaspoon onto greased cookie sheet. Bake in 350° oven about 10 minutes or until slightly brown.
Preheat oven to 350°, grease and flour jelly roll pan. Prepare cake following package directions for basic recipe. Pour into pan. Bake at 350° for 20 to 25 minutes or until toothpicks inserted in center comes out clean.
Press sauerkraut between paper towels to remove excess moisture. Combine kraut, onion, sour cream and garlic powder; stir well. Spoon mixture into lightly greased 13 x 9 x 2-inch baking dish. Sprinkle corned beef evenly over kraut mixture; top with cheese.
In skillet, melt butter and saute onion and garlic salt. In casserole, mix beans, corn, celery, green pepper and basil. Add sauteed onion and mix well. Mix 1 cup of cheese in mixture. Take bread cubes and place along outer edge of casserole, leaving the middle open. Sprinkle the rest of cheese over top of it all. Bake at 350° for 1 hour.
Brown hamburger meat with onions. Add uncooked macaroni, chopped tomato, sugar and ketchup. Simmer with lid until macaroni is tender.
Mix all ingredients together. Pour in hot waffle iron. Brown to preference. Serves 6 (2 waffles each); makes 12 (4 x 4-inch) waffles.
Combine 1/4 cup soup, ground beef, bread crumbs, egg and onion. Mix; shape into patties. Brown patties; drain off grease. Combine soup and water. Spoon over beef patties and let simmer, covered, over low heat for 20 minutes.
Preheat oven to 350. In large skillet or Dutch oven. Cook Italian Sausage and onion until sausage is brown and onion is tender. Drain fat. Stir in apples, sauerkraut, water, sugar and caraway seed. Transfer to a 2-1/2 qt. baking dish. Cover and bake for 1 hour. Serves 4.
Combine corn, flour, sugar, eggs, salt and oil and mix in blender. Add milk if necessary. Fry in hot fat. Use a teaspoon as a measure. Keep warm on paper towels in oven until ready to serve. Serve with pancake syrup, jelly, powdered sugar or plain.
Cook together potatoes, carrots, celery and onion until tender. Save water. Cook 4 to 8 strips of bacon and crumble. Melt margarine; add soup, milk and sour cream. Add vegetables, bacon and as much reserved water as you like. Salt and pepper as desired. Simmer.
Mix first 6 ingredients. Add Rice Krispies. Roll in small balls. Press with fork. Bake at 350° for 15 minutes. Yield: 4 to 5 dozen.
Cook broccoli until just thawed. Drain and mix with rice. Mix soup and milk; pour over rice mixture. Stir in cheese cubes. Bake 30 minutes at 350°.
Mix all ingredients well with hands and shape into small balls about the size of walnuts. Place on cookie sheet about 1-inch apart. Will not spread when baked so can be placed close together. Bake at 350° for about 15 minutes. Will be brown on bottom. Do not overcook. Can be stored at room temperature in airtight container. Makes about 100 balls.
Boil and mash potatoes. Mix in sugar, butter, eggs, vanilla and milk. Put in 13 x 9-inch baking dish.
Mix together all ingredients for 3 minutes. Pour into ungreased 10-inch pie plate (glass is best). Bake at 375° for 45 minutes. Do not open oven at all until 45 minutes is up.
Mix the first 8 ingredients together. Pour into a greased casserole dish. Bake at 350° for 45 minutes. Sprinkle cheese over top before the last 15 minutes of baking.
Heat milk and sugar. Add marshmallows until melted. Add coconut. Spread on cake while it is still hot. Cool completely.
Preheat oven to 350°. Combine dry cake mix, coconut, 1 tablespoon orange peel, evaporated milk, 1/3 cup orange juice, 3 eggs and oil in large mixer bowl. Mix cake as directed on package. Divide batter evenly in 2 layer pans; bake at 350° for 30 to 35 minutes. Cool in pans on racks 10 minutes. Remove from pans; cool completely on racks. Refrigerate for ease in splitting. For orange filling, beat 3 eggs until blended in saucepan. Stir in sugar, 3/4 cup orange juice and 1 tablespoon orange peel. Cook; stir over low heat until thick. Cool. Whip cream until stiff. Fold whipped cream, vanilla extract and almond extract into egg mixture. Split each layer into 2 thin layers. Spread filling between layers and on top of cake. Decorate with mandarin orange segments and toasted almonds, if desired. Refrigerate.
Mix these six ingredients and add to the mixed dry ingredients. Pour into prepared muffin tins and bake for 15 to 20 minutes at 375°. Makes 12 muffins.
Mix and heat about 7 minutes (beat) over boiling water in double boiler. Remove from heat; beat 1 minute. Add 1 teaspoon vanilla flavoring.
Butter Bundt pan. Put frozen rolls in pan. Sprinkle pudding mix over rolls. Mix margarine, sugar, pecans and cinnamon; pour over rolls. Cover with plastic wrap and leave sitting out overnight to rise. Bake at 350° for 20 minutes.
In blender, puree raspberries. Add all ingredients; stir until sugar dissolves. Add sherbet and champagne. Stir gently.
Boil potatoes until done. Drain well. While potatoes are still hot, pour Garlic Expressions over and toss lightly. Add onions, parsley, dill and seasonings and lightly toss again. Add mayonnaise and mix. Serve immediately or refrigerate.
Brown ground beef in skillet on medium heat. Drain off fat. Using fork, crumble ground beef into pea size pieces. In large pot combine beef and remaining ingredients. Bring to a simmer over low heat. Cook, stirring every 15 minutes for about 2 to 3 hours.
Cook noodles as directed; drain. Add margarine and enough milk to cover half of noodles. Add tuna and cream of chicken soup. Stir and mix well. Pour half of mixture into casserole dish and cover with cheese. Next, pour remaining mixture and top with more cheese. Bake at 400° until brown, about 15 minutes.
Bake in preheated oven 25 minutes at 350°. Slice tofu, roll in seasoned bread crumbs. Place on greased cookie sheet, turn every 15 minutes. Saute onion, garlic and green peppers in 2 tablespoons oil. Pour over cutlets when done. Serve.
Combine soy sauce, garlic, onion, peppers, celery, tomatoes and 1 cup water. Cook about 20 minutes. Fry hamburgers in small patties until done. Pour off grease and then pour first mixture over hamburgers in skillet. Make 3/4 cup water and 1 tablespoon flour or cornstarch in cup. Shake well and pour over hamburgers; simmer about 15 minutes. Serve with rice or fried potatoes. If it's too thick, add a little more water and stir in.
Cream butter and sugar. Add egg yolk and vanilla; beat well. Add flour and drop from teaspoon onto ungreased cookie sheet. Decorate with halved, dried maraschino cherries. Bake at 350° for 10 to 12 minutes. Yields 2 dozen.
Mix well then add: 1 cup grated zucchini, 1 cup grated walnuts (optional). Mix well. Chill for 2 hours.	Drop by teaspoon on greased baking sheet. Bake at 375° for 12 to 15 minutes.
Combine softened ice cream and Cool Whip until blended. Reserve 8 Whoppers for garnish. Add remaining crushed Whoppers to ice cream mixture. Pour into pie shell. Sprinkle remaining crushed Whoppers to garnish. Freeze. Also good with chocolate wafers and cookie pie crust.
Drain first 4 ingredients. Add celery, onion and green pepper. Bring to boil the vinegar, sugar, salt, pepper and water. Pour over vegetables. Keeps well in refrigerator.
Place chicken breasts in a greased 9 x 13-inch baking dish. Alternate pieces of cheese over the chicken. In a separate bowl mix soup, milk and water. Pour over chicken and cheese. Sprinkle with bread crumbs. Serve over rice or with potato. Bake at 350° for 45 minutes to 1 hour until top is golden brown and sides bubbling.
Separate ham slices and blot moisture off with paper towel. Spread cream cheese on slice. Place green onion on edge and roll the slice of ham around the onion. Slice across, making belly buttons. They're very attractive at parties and delicious, too!
Place on the stove the milk with butter in it and let it scald. Break the eggs into the sugar and beat well. Add the flour to which has been added the baking powder and salt. Lastly add milk, then vanilla.
Sift understanding once through his love, once through her love and once through the love of Christ. Add teasing and spunk; sift once more. Separate tempers. Beat his until tender and hers until light and frothy. To his, add patience and sharing; add to understanding to which has been added a sense of humor. Fold in hers with spice of your own choice. This can be varied from time to time, for variety is the spice of life. Handle all ingredients tenderly. Bake in 4 loving arms, well prepared with forgiveness, at a comfortable temperature. Put layers together with hugs and kisses. Slice in generous slices and share often.
Blend margarine, sugar, syrup and honey. Add oats and almonds and mix well. Place batter in greased baking pan into a 14-inch Dutch oven. Cover and bake 20 minutes. Remove from the pan and allow to cool on rack.
Brown and crumble hamburger. Add all ingredients except cheese to the hamburger and mix. Place in a microwaveable casserole dish. Sprinkle cheese on top. Microwave on HIGH (covered) for 10 minutes.
Mix together. Pat into a greased and floured 9 x 13-inch cake pan.
Saute chopped garlic lightly in olive oil in an 8-quart pot. Add all ingredients, except ditalini. Simmer about 2 hours, until vegetables are tender. Add water as needed to fill 7 quarts. Cook and serve ditalini separately. Accompany this hearty meal with Italian bread.
In large mixing bowl combine 2-1/2 cups of the flour and the yeast. In saucepan heat milk, sugar, shortening, and salt just until warm (115-120 degrees), stirring constantly until shortening almost melts. Add to dry mixture in mixing bowl. Beat on low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape in a ball.
Mix everything until smooth. Pour into 10-inch tube pan (greased and floured). Bake at 350° for 1 hour.
Boil water, butter and cocoa. Add remaining ingredients. Beat well. Pour into greased 13 x 8 pan. Bake at 400° for 20 minutes. Ice while hot.
Add water or milk to make a soft dough. Roll 1-inch thick. Cut with doughnut cutters and fry as doughnuts.
Mix all ingredients except salmon and Equal. Marinate salmon for 2 to 3 hours in the mixture. Drain marinade into a small shallow pan or skillet. Heat to a simmer. Use a spatula to place the salmon steaks into the hot liquid. Cover lightly with foil. Cook salmon until it flakes. Remove salmon to platter. Add Equal to sauce and garnish each steak with 1 tablespoon of poaching liquid. Makes 5 servings, 155 calories per serving. Exchange diet 3 meats.
Marinate 24 hours. When serving, layer torn bits of mixed greens and marinated mixture in a large salad bowl; sprinkle with fried bacon bits on top. Good with grilled cheese sandwiches.
Mix all ingredients in order given. Preheat oven to 375°. Spoon cookies onto greased cookie sheet. Bake for 10 to 15 minutes.
Drain crushed pineapple and spread in dish. Mix sugar and flour and sprinkle over pineapple. Sprinkle well with grated cheese. Crush Ritz type crackers and mix with melted margarine. Spread over cheese. Bake at 350° for about 30 minutes.
Mix all ingredients well and pour into a well buttered casserole dish. Bake at 350° for 1 hour.
Mix first 8 ingredients together and cook until thick. Mix with crab meat and when cool, make patties. Roll in beaten egg and crumbs. Refrigerate for 1 hour, then fry until golden brown.
Combine all ingredients in a large mixing bowl. Mix with hands until well blended. Add more water, 1/4 teaspoon at a time, if needed to hold mixture together. Shape mixture into a ball; place on a sheet of wax paper and roll out to 1/4-inch thickness. Cut into desired shapes with cookie cutters; chill several hours. Store in an airtight container in a cool, dry place. Makes 2 3/4 pounds mints.
Beat eggs and add milk. Mix with tuna. Add crumbs, salt and pepper. Shape in patties and fry in skillet with enough oil to cover bottom.
Combine the first 4 ingredients in a glass bowl; let stand overnight loosely covered. Mix all remaining ingredients together. Add to first mixture until smooth. Pour 1/3 cup at a time onto hot, lightly greased griddle. Turn pancakes as soon as bubbles form; cook other side until golden brown.
Brown beef; add onion, juice, special sauce, tomato paste, garlic seasoning, oregano and salt to taste, also Tabasco sauce. Simmer gently 45 minutes. Put in layers: first 1/2 of the meat sauce, then noodles, Mozzarella cheese, cottage cheese, Swiss cheese, then rest of meat sauce. Sprinkle with Parmesan cheese. Bake 45 minutes to 1 hour at 350°.
Mix crumbs with sugar. Pour melted butter over mixture and toss lightly to coat. Pat firmly over entire bottom of 9-inch square baking dish. Cream the cream cheese well, add vanilla and confectioners sugar and beat until fluffy. Blend in whipped cream. Spread mixture over crust. Pour pie filling over top. Refrigerate 8 hours or overnight.
Dissolve gelatin in boiling water. Add sugar and stir until dissolved. Cool to room temperature (this is very important). Do not chill in refrigerator. Add fruit juices and ginger ale just before serving. Yields 25 to 30 servings.
Sift first 5 ingredients together. Add egg and mix until crumbly. Sprinkle over sweetened apples and then pour over mixture the melted butter or oleo. Bake until apples are done in a 350° oven.
In frying pan, cook hamburger and dry onion until done. Add refried beans and cook until hot. Place meat on large platter. Add part of cheese. Add all remaining ingredients as a tossed salad on top of meat. Use salsa as a dressing.
Mix shortening, sugar, brown sugar, eggs and vanilla. Blend in melted unsweetened chocolate. Sift together and stir in flour and salt. Mix in chopped nuts. Mix thoroughly with hands. Press and mold into a long, smooth roll. Wrap in waxed paper and chill until stiff. With a thin, sharp knife, cut into thin slices. Place a little apart on an ungreased cookie sheet. Bake at 400° for 6 to 8 minutes.
Put rice in a 9x 12-inch glass pan. Mix half the dry soup with rice. Place chicken over rice. Mix mushroom soup with 2 cans of water. Pour over chicken. Sprinkle other half of dry soup on top. Bake at 325° for 2 hours. Serves 10.
Combine sugars and shortening. Add beaten eggs. Sift flour and soda; add to mixture. Add vanilla, chips and nuts. Bake in greased and floured 9 x 13-inch pan in a 325° oven for 20 minutes. Top with marshmallows; return to oven for 15 minutes at 300°.
Mix together the first three ingredients. Cook the elbow macaroni. Drain and rinse in cold water. Then add other ingredients. Chill; the longer it sets, the better.
Heat oven to 250°. Spread oats and walnuts in ungreased roasting pan. Bake uncovered 1 hour, shaking pan occasionally. Cool. Mix with raisins and dates. Spoon individual servings into small plastic bags. Makes 24 servings (about 1/3 cup each).
Place garlic and lemon peel in bottle. Add oil; cover and chill at least 1 week, no longer than 2 months. Bring to room temperature before using. Use on salads or to brush over fish or poultry before broiling. Makes 1 to 1 1/2 cups.
Cook sugar, syrup and water together over moderate heat to hard ball stage or 252° on the candy thermometer. Stir often. Beat egg whites until foamy. Add dry gelatin. Beat until egg whites form peaks. Slowly beat in hot mixture; continue beating until a test spoonful will hold shape. Add nuts. Drop quickly onto waxed paper.
Cut corn from cob. Heat butter or margarine in skillet and add corn. Cook at medium for about 5 minutes, stirring often (may stick to bottom of pan if not stirred often). Sprinkle flour, sugar and salt on top of corn and stir well. Add milk and stir again. Continue cooking at low heat for another 10 to 15 minutes, stirring often. Serves 6.
Cook macaroni until done. Cook potatoes. Cook meat. Put carrots, peas, beans and tomatoes in pot together and cook. Add meat, potatoes and macaroni until done, about 5 minutes. Ready when you are.
Drain corn and beans. Mix all ingredients together; salt and pepper to taste. Put in buttered casserole dish.
Place all ingredients in a large bowl and mix by hand until well blended. Pour into a greased jelly roll or sheet cake pan and bake at 350° for 25 minutes.
Preheat oven to 350°. Combine flour, baking powder and spices; set aside. Cream butter in a large bowl; beat in sugars. Add eggs and vanilla; stir in flour mixture until smooth. Stir in zucchini, coconut and walnuts; blend well. Spread in a well-greased 9 x 13-inch pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool. Frost with Cinnamon Icing. Cut into squares.
Heat oil and margarine over moderately high heat in 12-inch skillet or 2 smaller ones. While skillet heats, put breasts in plastic bag and pound 1/4 to 1/2-inch thick with rolling pin. Sprinkle chicken with salt and pepper; then dredge in flour. Add to skillet and cook about 4 minutes on each side until golden brown. Transfer chicken to heated platter and cover with foil to keep warm. Drain any fat that remains into one of the skillets. Add broth, sherry and mustard to that skillet. Scrape brown bits from bottom of skillet to blend with sauce. Add light cream and simmer 2 to 3 minutes, stirring constantly, until mixture thickens slightly. Pour sauce over chicken and serve hot. Yields 4 servings.