HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw frozen bread dough. Put oil on cookie sheet. Press dough flat to fit pan. Turn dough over. Line dough with sliced pepperoni and Mozzarella cheese. Roll up like jelly roll; let rise 15 to 20 minutes. Bake at 350° for 20 minutes.
Dissolve yeast in 1/2 cup of water. Combine sugar, egg, milk and 1 cup water. Add salt and flour. Knead several times. Put in bowl; brush with Crisco. Cover tightly and put in refrigerator until it doubles in bulk. Punch down and let rise 10 minutes. Make in rolls and let rise 2 1/2 hours or until double in bulk. Preheat oven. Bake at 425° until done.
Mix well with hand. Shape into small balls. Bake at 350° for 20 minutes. May be made in advance and frozen.
Combine peanut butter with cream cheese. Blend with mixer until light and fluffy. Add confectioners sugar; blend well. Gradually add 1/2 cup milk; mix well on high until mixture thickens. Fold in 1 (8 ounce) container of Cool Whip. Spread mixture into graham cracker pie crust. Cover and freeze. EAT AND ENJOY!
Whip egg whites until stiff. Add sugar, cinnamon, salt and nuts. Melt the butter on large cookie sheet. Spread nut mixture on melted butter. Bake at 350° for 30 minutes. Stir often.
Poach chicken in simmered water 10 to 15 minutes or until no longer pink. Drain, set to cool. When cool enough to handle, remove skin and bones and shred (be sure to blanch the broccoli!). Stir water into peanut butter until smooth. Add soy sauce, vinegar, sesame oil, wine and sugar. Stir in 1 tablespoon of onions and ginger mix. Pour over chicken and broccoli-noodles in a large bowl and toss. Garnish with peanuts.
In covered skillet over medium heat, cook sausage chunks in 2 tablespoons of water for 5 minutes. Uncover and cook until sausage is brown on all sides. Add green peppers, cut into strips, sliced onion, separated into rings and minced garlic to sausage in skillet; cook until peppers are tender, but crisp. Stir frequently. Spoon off fat. Stir in soup, 1 can of water and vinegar. Reduce heat to low; cover and simmer 10 minutes. Cook rice according to package directions. Serve over rice.
Stir the root beer into the pudding and pour this mixture into the molds. Place the molds in the freezer until frozen.
Brown ground beef; drain. Add beans. Put layer of crushed chips in bottom of 9 x 13-inch casserole. Put meat on top of that, then a layer of lettuce. On top of that, sprinkle your onions, celery and tomatoes. Put sour cream on that as you wish, then your shredded cheese. Put in oven for 10 minutes at 350°. Serves 6.
Put gelatin in bowl. Add boiling water and stir until dissolved. Add drink mix and sugar and stir. Add cold water. Pour mixture into popsicle containers. Freeze. It is best to use the same flavor gelatin and punch mix.
Heat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. Measure flour and blend dry ingredients. Mix in all ingredients, except cranberries. Fold in cranberries. Pour in pan and bake 1 hour. Cool thoroughly before slicing. Makes 1 large loaf or 3 small ones.
Mix all ingredients. Form into bite size balls. Bake for 30 minutes at 350°. Great for parties and get-togethers. Good for dipping, too.
Heat oven to 400 degrees. Mix breads together first, then add sage, salt, pepper, and onion. Mix broth, eggs, butter and cream of chicken soup together. Heat all together on stove until hot. Pour bread mixture, if mixture is to loose add extra cornbread. Cook in oblong pan or iron skillet for 45 minutes to 1 hour until golden brown. You may cut into squares or spoon out and serve.
Heat oven to 350°. Grease square pan (9 x 9 x 2). Cream butter and brown sugar in large mixer bowl until light and fluffy. Add egg, milk and vanilla. Beat well.
Mix all together. Pour in skillet and bake at 400° for 30 minutes.
Mix all ingredients together in one big bowl, then pour into a greased skillet and bake at 350° for 45 minutes.
Sear meat first, then drain the fat off. Saute vegetables with spices, garlic and onion. Add stock and beans. Simmer until beans are tender. Add cooked pasta last.
Heat oven to 350°. Grease and flour rectangular pan (13 x 9 x 2-inch). Beat all ingredients on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed, scraping bowl occasionally, for 3 minutes. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, 35 to 40 minutes.
Combine ingredients in a greased 1-quart baking dish. Melt butter and pour over top. Bake at 350° for 55 to 60 minutes.
Rinse rice. Cook rice in 1 1/2 quarts milk. Allow to boil, and then simmer 20 minutes. Add sugar and simmer until it thickens. Blend in eggs, beaten in 1/2 cup milk and vanilla. Bring to a boil. Add cream; boil again, and then cool and refrigerate.
Saute vegetables and onion 6 to 8 minutes. Combine sauce and meat. Heat well. Serve over hot rice.
Mix flour, baking powder and salt. Sift; cut in Crisco. Add milk gradually until a drop batter is formed. Put in buttered tins and bake in 400° oven (10 to 15 minutes).
Place all ingredients in a large bowl and mix; toss with fingers until okra is well coated. Pour into the skillet with the melted shortening and cook, covered, over medium heat until okra is tender and begins to brown. Remove skillet from heat; let cover remain and allow to steam for 10 to 15 minutes before serving. Serves 6 to 8.
Bring raisins and water to boil. Cook 10 to 15 minutes. Mix and add sugar and cornstarch to cooked raisins. Then add remaining ingredients. Pour into unbaked pie shell; cover with top crust. Dot with margarine. Bake 15 minutes at 425°. Turn oven to 375° and bake until brown.
Preheat oven to 350°. Stir together ingredients and press onto bottom and sides of a 9-inch pie plate. Bake for 10 minutes and cool.
Brown beef and sausage until brown; drain grease. Add cubed cheese; stir until melted with ground beef. Add sausage and seasonings. Spread onto bread slices. Bake at 350° for 10 to 15 minutes.
Preheat oven to 325°. In a large bowl, sift together the flour, soda, baking powder, sugar and Molly McButter. Combine egg product, applesauce, orange juice and zest and mix with electric mixer. Syir in raisins and cereal. Gradually add flour mixture to egg mixture and mix thoroughly. Pour into loaf pan sprayed with nonstick cooking spray and bake at 325° for 50 to 55 minutes. Recipe makes 10 servings.
Shred or grate cabbage. Peel onions and slice. Combine sugar, vinegar, corn oil, mustard and celery seed; bring to a boil. Remove from heat and cool. Alternate layers of cabbage and onions. Pour mixture over cabbage and store in a covered container in refrigerator for 3 days before serving.
Chop cranberries, apples and walnuts in blender. Mix jello and gelatin together in 2-quart casserole dish or loaf pan. Add hot water. Add remaining ingredients. Cut apples and oranges as putting them in. Stir gently; put in fridge for 1/2 hour and stir again. Allow to set and serve. This is very good for the holidays.
Dump all ingredients in large mixing bowl. Using hands, mix well. Press in angel food pan. Cover and refrigerate for at least 2 days before serving.
Spread filling in 13 x 9 pan. Cream butter; add dry cake mix and eggs and mix well. Spoon over filling. Bake at 350° for 40 minutes or until golden brown. Cut into squares.
In greased 10 x 13-inch pan, crumble bread. Pour beaten eggs mixed with a little milk over bread. Layer meat and onions. Top with cheese. Put mushroom soup in dollops over cheese. Bake at 350° for 30 to 40 minutes. This can be topped with cream gravy.
Mix the bacon and vegetables. Pour off juices and save. Put cornbread into vegetables (crumble). Mix mayonnaise and juice together. Pour over salad.
In crock-pot, cook roast with onion and garlic on low overnight. Pour liquid off pork, take pork off bone and discard fat. Add barbecue sauce to meat; cook on low for 4 hours, stirring 2 or 3 times.
Spread sugar cookie dough on pizza pan and bake at 350° for 8 to 10 minutes until edges turn brown. Mix cream cheese, Cool Whip and powdered sugar. Spread on cooled crust. Mix in small saucepan the juice, cornstarch, lemon juice and water; cook until thickened. Arrange fruit in attractive pattern on cheese mixture, then spoon glaze over fruit.
Beat butter and cream cheese at medium speed until well blended. Stir in flour and salt. Cover dough and refrigerate for one hour. Shape chilled dough into 36 one-inch balls. Place in ungreased muffin pans, shaping each ball into a shell. Yields 3 dozen.
Add sour cream and Philadelphia cream cheese to mashed potatoes and whip together until desired taste is obtained. Thin with half and half cream until desired texture is obtained. Place in buttered casserole dish. Put some yellow shredded cheese on top. Bake one hour at 350°.
Mix oleo, cream cheese, crabmeat and Cheez Whiz. Spread on English muffin halves. Put in freezer until firm enough to cut into wedges, approximately 1 hour. Remove from freezer and cut into wedges, about 4 per half. Refreeze in plastic bag. When ready to use, remove amount to be used and broil until golden brown. Cheese Bites can be kept in freezer for a few months. Add horseradish or use jalapeno Cheez Whiz for a spicier taste or serve with shrimp cocktail sauce on top of each wedge. Serves 8.
Dissolve yeast in water. Add remaining ingredients; mix well. Let rise 30 minutes. Mix again. Spoon into greased muffin tins and let rise 30 minutes again. Bake 10 to 15 minutes at 400°.
Stir together flour & brown sugar; cut in cold butter until mixture is crumbly. Stir in 1/2 cup peanut butter chips. Press mixture on bottom of greased 12 x 9 baking pan. Bake 15 minutes at 350°. Meanwhile combine condensed milk, egg and vanilla; stir in remaining chips and nuts. Spread evenly over baked crust. Bake 35 minutes at 350°. Cool completely in pan. Cut in squares.
Combine cukes, onions and salt. Soak 3 hours. In pan, warm vinegar and sugar. Stir to dissolve sugar. Drain cukes and add to vinegar mixture. Ladle into freezer plastic containers and freeze. Defrost and serve chilled. Makes 1 1/2 quarts.
Place Milnot and Blue cheese in blender; process on medium. Gradually add Cheddar cheese and flavorings. Process on high. Add cream cheese; continue processing until mixture is smooth. Shape into ball and refrigerate overnight. Wrap in foil or wax paper. About 30 minutes before serving, roll ball in pecan-parsley mixture, if desired.
Place crushed berries into large kettle; add sweetener and stir well. Boil rapidly, stirring constantly. After mixture has thickened, pour into hot jars leaving head space of 1/4-inch. Adjust caps, processing in boiling water for 15 minutes. One tablespoon has 10 calories.
Place chicken in a glass 9-inch baking dish. Mix remaining ingredients and pour over chicken. Refrigerate 8 to 24 hours. Preheat oven to 350° and bake 1 hour. Good served with rice and a steamed squash medley. Serves 4.
Bake cake as directed in 2 round cake pans. Split each layer in half horizontally. Mix sour cream, sugar and coconut. Reserve 1 cup for icing. Spread the rest in equal amounts between the layers. Mix reserved amount with Cool Whip. Ice cake. Store in airtight container in refrigerator for 3 days. Serve.
Cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Set aside 2 tablespoons flour. Add rest of flour to creamed mixture. Add sour cream and mix well. Combine 2 tablespoons flour with baking soda, then add to mixture. Add vanilla and almond extract and blend thoroughly. Turn into 10-inch greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Preheat oven to 325°. Grease bottom of 9 x 13 pan. In large bowl, mix the thawed whipped topping, eggs and vanilla until smooth. Stir in nuts. Spread mixture into pan. Sprinkle chocolate chips on top. Bake for 30 to 40 minutes or until tooth pick comes out clean. Do not overbake. Cool and slice.
Place sweet potatoes in a 13 x 9 x 2-inch baking dish and set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat, stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 350° for 20 to 25 minutes or until heated through. Yield: 8 to 10 servings.
Preheat oven to 350°. In 8 x 8-inch pan, melt butter or margarine. Remove melted butter from heat, add cocoa and stir until well blended. Add eggs, one at a time, beat well. Stir in vanilla, flour and salt. Do not overbeat. Fold in nuts and spread on prepared pan. Bake 25 to 30 minutes or until toothpicks inserted in center comes out clean.
Sift together into bowl the measured flour, baking soda, cinnamon, ginger and cloves. In larger bowl, stir sugar and softened butter. Add the egg, maple syrup and water to the butter and sugar; beat until fluffy. Stir the dry ingredients into the mixture, 1 cup at a time, mixing well after each addition. Chill the dough in refrigerator 1 hour.
Heat oil in skillet. Add cut garlic or garlic powder to oil (not garlic salt!). Add peas to oil and garlic. Salt and pepper. Serve over cooked pasta. Top with Parmesan cheese.
Saute onions and mushrooms in oleo. Combine with barley and liquid in baking dish. Bake at 350° for 35 minutes.
Chop celery, onions and pepper. Brown ground meat. Add celery, onions and green pepper until soft. Season with salt, pepper and garlic powder to taste. Drain fat. Mix ketchup, water, brown sugar and mustard. Pour over meat. Simmer 15 to 20 minutes. Serve on hamburger rolls with potato chips. Great crowd pleaser!
Cook the flour and milk and stir continuously until thick, then cool. Blend together the sugar, margarine and shortening. Combine with above milk mixture and beat 3 to 4 minutes until fluffy. Spread on cooled cake. Refrigerate until set.
Blend together very well with wire whip. Refrigerate overnight before using. Makes 1 quart.
Make sauce of cream, sugar, flour, pineapple and vanilla. Cook until thick. Put layer of crushed wafers in bottom of 8 x 12-inch pan or dish. Add sauce, then remaining wafers on top. Refrigerate. This can be made a day ahead. Serves 10. Top with whipped cream.
Mix dry ingredients together. Cut in shortening. Add milk; just enough to hold dough together. Pat 1/2-inch thick on floured board. Cut and brush with milk. Bake on greased cookie sheet at 425° for 15 to 20 minutes. Makes 12 to 16 small biscuits.
Cream together the butter, brown sugar and white sugar. Add quick oats. Place in well-greased 9 x 13-inch pan; pack down. Bake at 350° for 15 minutes.
Beat cream cheese at room temperature. Add Equal and beat well. Blend in Cool Whip, pineapple and pecans. Refrigerate.
Put in crock-pot, Ro-Tel, cheese soup, tomatoes, tomato sauce and cabbage. Cook beef until done. Saute onion and bell pepper until brown. Add all ingredients in crock-pot. Cook 1 hour at high temperature.
Mix in 2-quart casserole dish. Combine soup and milk. Stir in noodles, peas, tuna and pimento. Cover; microwave on High for 9 minutes or until hot, stirring twice during heating.
Cream 1 cup butter and sugar together in bowl. Beat in 4 eggs and pumpkin. Sift next 5 ingredients into batter, mixing well. Add 3/4 cups water, vanilla and nuts, mixing well. Pour into 2 large loaf pans. Bake at 350° for 1 hour.
Preheat oven to 350°. In large bowl, combine flour, oats, sugar and margarine, mix well. Reserving 1/2 cup oats mixture, press remainder on bottom of 13 x 9-inch pan. Bake 10 minutes. Pour milk over crust; sprinkle with nuts and chocolate chips. Top with oat mixture; press down firmly. Bake 25 to 30 minutes or until light brown; cool. Cut into bars, store covered at room temperature.
Mix ground beef, meat tenderizer, garlic powder, salt and pepper. Roll into walnut-size balls. Brown in skillet on medium heat, covered. Drain fat and add water, ketchup and about 3 tablespoons brown sugar. Simmer about 30 minutes. (If sauce is too watery, add more ketchup.)
Put together yeast and 1 1/2 cups warm water. Let rise, then add to other mixture as soon as the other mixture is lukewarm. Then use bread flour (I use Action) to thicken. Let rise like other bread.
Blend together pudding and Cool Whip. Add pineapple (with juice). Add nuts and mix thoroughly.
Mix all the ingredients together and pour over chicken. Bake in 400° oven until nice and brown, about an hour and a half to two hours.
Cut round steak into serving pieces. Place in a 3-quart glass casserole dish. Combine remaining ingredients; pour over steak. Refrigerate for several hours. Microwave, covered, on power level 4 for 50 minutes.
Cook cauliflower, leaving whole. Drain well. Place it in a shallow pan and frost with mayonnaise, mixed with mustard. Sprinkle on cheese. Bake at 350° until cheese melts, about 10 minutes. Simple and fantastic.
Mix all ingredients. Bring to a boil and spread on hot cake. Brown under low broiler heat and watch closely.
Cream butter and sugar. Add ice water, vanilla, nuts and flour. Shape into finger length rolls. Bake at 300° for 30 minutes on cookie sheet. Cool, roll in powdered sugar.
Heat frying pan or wok, add oil and cook onions until golden brown. Add mushrooms and water chestnuts and cook one minute. Stir in cold rice, mix well and cook an additional 2 minutes. Add sugar, eggs, soy sauce and shrimp. Cook until heated through and golden brown in color. Garnish with chopped green onions.
In a bowl, combine the beef, egg, onion, milk, crumbs, salt and pepper. Shape into 4 oval patties. Fry in a skillet over medium heat until done. Remove patties and keep warm. Add gravy and water to the skillet. Heat 3 to 5 minutes. Serve over patties.
Combine eggs and milk well and add cracker crumbs. Set aside until liquid is absorbed. Add remaining ingredients except cheese to cracker crumbs mixture, stirring well. Pour into a greased casserole dish. Bake at 350° for 45 minutes. Sprinkle with cheese while hot.
Beat egg whites until stiff. Boil sugar, water and Karo until it spins like threads. Keep folding in egg whites while you pour in sugar mixture. Add vanilla and nuts.
Dissolve yeast in 1/4 cup water. Sift dry ingredients into large bowl, add shortening, yeast mixture and water. Mix and knead for 10 minutes. Put to rise in a warm place. In 1 hour punch down. Let rise another hour and make loaves, rolls, etc. and place in greased pans. Let rise till double in size and bake at 375 -425° depending on size of bread.
In large pot, heat tomato sauce and seasoning. Simmer about 1 hour. Add ground beef. In separate pot heat noodles to boiling for 7 minutes. Drain. Place 3 noodles lengthwise in 9 x 13-inch baking pan. Add sauce to cover. Sprinkle on both cheeses. Repeat until ingredients are all used. Bake at 350° for 45 minutes or until top is bubbly and golden.
Divide hamburger into 4 parts; shape into thin patties. Place each patty in center of 10-inch square of foil. Sprinkle with salt and pepper. Cover with slices of potato and onion. Add carrot slices. Wrap foil securely around hamburger. Bake in oven at 375° to 425° for 45 minutes. Makes 4 servings.
Preheat oven to 375°. Shake chicken in a plastic bag filled with flour and salt until chicken is coated. Place chicken in a single layer in a shallow baking pan. Bake for 25 minutes. Combine apricot preserves, mustard and yogurt. Spread apricot mixture on chicken and bake for 30 minutes more or until done.
Cream oleo, sugar and eggs. Add flour, cocoa, salt and nuts. Spread on greased 11 x 15-inch pan. Bake at 350° for 20 minutes. While still hot, add Eagle Brand condensed milk over top and smooth out. Put coconut on top and bake additional 15 minutes at 350°. Cool completely and ice with Pillsbury chocolate fudge icing.
In a heavy 3-quart saucepan, heat oil and saute onions for 2 minutes, stirring constantly. Lower heat, cover pan and steam for 10 minutes. Then add bouillon, bay leaf, thyme, salt, pepper and wine. Simmer for an additional 10 minutes. Place soup in 4 deep ovenproof bowls and top each with a slice of toasted bread. Sprinkle with grated cheese and place under broiler until cheese is bubbly. Makes 4 servings.
Separate 3 egg whites. Beat the 3 egg yolks and 2 whole eggs with sugar and vanilla. Add the milk, then add melted margarine. Fold in egg whites. Beat until smooth. Pour in unbaked pie shell and bake at 350° for 30 minutes or until done. Makes 2 pies.
Brown meat and drain, then add garlic, basil, salt, tomatoes and tomato paste. Simmer for 30 minutes in covered skillet. Cook noodles by directions on box. Combine cottage cheese, Parmesan, parsley, eggs, salt and pepper. Mix in mixer. Place half of noodles in dish and spread with half cottage cheese filling. Place sliced Mozzarella and then half the meat mixture, repeat this again. Bake at 375° for half an hour and let stand 10 minutes before cutting.
Wash peppers; remove tops, stems and seeds. Blanch in boiling water for 2 minutes. (Blanching is not necessary, but makes peppers easier to pack.) Cool and drain.
Mix all ingredients, except light cream. Spoon rice mixture into 1 1/2-quart shallow casserole dish. Pour light cream on rice mixture. Bake at 350°, uncovered, for 30 minutes or until set.
Cook and crumble meat. Squeeze thawed spinach to remove water. Mix spinach, meat, soy sauce and sesame oil to taste. Stack 2 biscuits and flatten to 1/4-inch round. Put spoonful of filling in center and pinch edges together. Place on rack over (not in) boiling water and steam 15 minutes. Makes 15; good hot or cold.
In medium bowl, beat the cream cheese and milk until smooth. Beat in soup mix until blended. Cover; chill until ready to serve, at least 2 hours. Makes 1 1/4 cups.
Pour milk in bowl and partly freeze. Line 9 x 13-inch pan with cracker crumbs. Separate eggs. In one bowl, beat egg yolks with sugar and 3 tablespoons lemon juice. In a separate bowl, beat evaporated milk until thick and add remaining lemon juice. In third bowl, beat egg whites until stiff. To assemble, fold yolk mixture into egg whites then fold in milk mixture. Put in 9 x 13-inch pan and freeze.
Whip together sweet potatoes, butter, milk and pepper. Beat in egg yolks, whip egg whites with salt until stiff. Fold into sweet potatoes. Pile into buttered 1 1/2-quart casserole. Bake in 375° oven for 30 minutes, or until puffed and top surface is lightly browned. Serves 6.
Prepare cake mix according to box directions. Bake in 13 x 9-inch pan for only 15 minutes; let cool. Soften cream cheese; beat in milk and pudding; pour over cake. Spread pineapple over pudding mixture. Spread with whipped cream; sprinkle with nuts. Enjoy.
Combine avocado, chili pepper, parsley, garlic and scallions in a food processor. Process to a puree. Gradually add the oil and beat well. Add the lime juice. Season with salt and pepper to taste. Serve sauce with either fish or on cocktail toast. Makes abut 1 1/2 cups.
Mix ingredients well and press into bottom and sides of greased 8-inch pie plate. Chill well and fill.
All ingredients should be mixed well. Boil the mixture gently for 5 minutes. Let cool and then pour into sterilized containers and store in the refrigerator. This recipe does contain natural sugar so you will need to figure the calorie and sugar count for it.
Combine vegetables, soup, 1/2 cup cheese, sour cream, 1/2 can onion rings, salt and pepper. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes.
In saucepan, melt butter, blend in flour. Add milk, broth and 1/2 cup of water. Cook and stir until thickened and bubbly. Add rice, chicken, mushrooms, green pepper, pimento and 1 1/2 teaspoons salt. Pour into greased 2-quart casserole. Bake in 350° oven for 40 minutes or until hot. If desired, top with 1/4 cup toasted slivered almonds. Makes 8 to 10 servings.
In a 13 x 9-inch baking dish, layer as listed: berries, sugar, pineapple, cake mix, sugar, butter or margarine and nuts. Bake in 350° oven for 50 minutes.
Slice steak as thin as bacon strips. Put bacon on top of steak strips and roll. Secure with a toothpick. Saute steak rolls in olive oil until all sides are browned. In a roasting pan combine broth and 1 1/2 cans water and mushrooms; add flank steak. Bake at 400° for about 1 hour.
Mix first 6 ingredients. Shape and put in baking dish. Mix remaining ingredients and pour over meat loaf. Bake 1 1/4 hours at 350°.