HumbleIntelligence/food-ner-1-Million huggingface dataset:
Separate rolls and press them out into a glass pie pan. Thinly slice the zucchini and onion. Saute zucchini and onion ringlets in butter until about half done. Put half the veggies into the pie pan crust. Add half of the cheese; repeat. Bake according to roll recipe (400° for 12 to 15 minutes).
Tear cake into bite size pieces. You should have about 8 cups. Arrange half of the cake pieces in the bottom of a 13 x 9 x 2-inch pan. Top with half of the undrained pineapple and half of the cherries. Spread half of the whipped topping over all. Sprinkle half of the coconut on top. Repeat layers. Cover and refrigerate overnight. Serve chilled. Serves 12.
In 13 x 9 x 2-inch baking dish combine peanuts, oil, chili powder, salt and red pepper. Spread evenly in baking dish. Cook peanut mixture at High for 15 minutes, until toasted, stirring 4 times. Makes about 3 cups.
Put margarine in dish in oven at 425°. Mix ingredients together and pour into dish. Bake for about 5 minutes and add fruit.
Mix all ingredients together. Bake in Bundt or angel food cake pan for 50 to 60 minutes at 350°. Remove cooled cake from pan. Use a toothpick to punch holes in cake so it will absorb the sauce.
Simmer vegetables for 15 minutes in broth until done. Add milk and flour. Add cheese last.
Put potatoes in greased 9 x 13 pan. Sprinkle onions over. Mix soup and sour cream; pour over hash browns. Melt butter, pour on top. Add salt and pepper, grated cheese and sprinkle corn flakes on top. Bake at 350° 1 hour.
Mix all together. Drop by teaspoon and flatten. Bake at 350° for 10 to 12 minutes. Cool 1 minute, then remove from cookie sheet. Makes 100.
In a large saucepan, in water to cover, bring potatoes to a boil. Reduce heat; cover and simmer 5 minutes, until barely tender. Drain and set aside. In large skillet, heat oil and butter. Add zucchini; cook, stirring 3 minutes until tender, with slotted spoon. Remove to bowl and set aside. Add potatoes to skillet; saute until lightly browned. Return zucchini with remaining ingredients to skillet; heat through. Serve hot.
Combine lemon juice and condensed milk. Add cherries and pineapple. Fold in the whipped cream or Cool Whip gently. Use a 9 x 13-inch pan or 9 x 5 x 3-inch loaf pan. Cover with foil and freeze. Cut into squares to serve.
Mix all with fork in pan until lumps are out. Don't work out bubbles. Bake 20 minutes in oven at 350° on oven rack in middle in 8-inch square pan.
Combine rum, lime soda, grenadine and lime juice. Mix well. Garnish with cherry and lime slice.
Cream shortening and sugar together. Add eggs, one at a time. Beat well after each egg addition. Sift flour with soda, baking powder and salt; add to batter, starting with flour and alternating with buttermilk. Add vanilla. Chill dough 4 to 5 hours. Divide into 6 or 7 portions. Roll out layers on floured board; bake on cookie sheet at 450° until light brown. Spread each layer with dried apple filling. Do not spread filling on top layer. Let stand in a tight container for at least 12 hours before cutting.
Cream sugar and butter until fluffy; add eggs, one at a time, beating well after each addition. Add flavoring. Sift flour and salt together and fold into mixture. Bake in tube pan for 1 hour at 350°. This may be baked in 2 loaf pans. Serve plain or with ice cream, strawberries or peaches. Slices may be spread with butter and toasted under broiler.
Cook grape juice to a rolling boil. Pour over sugar and stir until dissolved. Ready for sterilized jars.
Dissolve lime jello in 1 cup hot water, then add 1 cup water and pineapple juice, combined. Let set in a 9 x12-inch dish. In double boiler, melt marshmallows and cream cheese. Cool, then add the whipped cream and pineapple. Pour over lime jello. Dissolve raspberry jello in 1 cup boiling water. Add 1 cup cold water. When it starts to thicken, pour over top of rest of salad. Chill.
Cook hamburger, onion, garlic and salt together until brown. Cook lasagna noodles until tender. Add Ragu and tomato sauce to hamburger mixture; simmer 10 minutes. Cook butter, milk and flour together to make a white sauce. In a 9 x 13-inch pan layer noodles, hamburger, white sauce and Mozzarella cheese. Repeat. Bake at 350° for 30 minutes.
Heat soup and cream cheese until melted together. Add gelatin, stir until dissolved. Add water and mix well. Add rest of ingredients and chill.
Place oleo and hot water in blender; blend well. Add milk and sugar.	Blend until smooth and thick. It works.
Mix first five ingredients in large bowl. Tear half the tortillas into three pieces. Dip in chicken mixture. Place in bottom of a 9 x 13-inch casserole. Layer half the remaining tortillas, half the chicken mixture and half of both cheeses. Repeat layers. Spread sour cream over top. Bake at 350° for 30 to 45 minutes.
Cook broccoli 5 minutes; drain well. Combine all remaining ingredients, except cracker crumbs for sauce. Add broccoli. Pour into greased casserole. Top with crumbs. Bake 20 or 30 minutes at 350°.
Stir ingredients together, leaving a few onion rings for on top. Cook in crock-pot covered, 6 hours on low or 4 hours on high.
Brown meat in shortening. Remove and set aside. Add a little olive oil and butter and saute onions. (You may need to remove some of juice.) Put meat and juice back into pan. Add 4 cups water, wine, bouillon cubes, garlic, parsley, bay leaf, thyme, salt and pepper. Cover and simmer 1 1/2 hours. Prepare and add veggies and cook until tender. Twenty minutes before end of cooking time, add tomatoes.
In a shallow bowl, combine butter, worcestershire sauce, mustard, garlic salt, and pepper. Dip chicken in the butter mixture, then coat with onions. Place in a greased 9 inch square pan. Top with any remaining onions. Drizzle with any remaining butter mixture. Bake uncovered at 350° for 30-35 minutes or until chicken juices run clear. Yield: 4 servings.
Put in a bowl in sequence; mix well. Drop by ice cream scoops onto an ungreased cookie sheet, allowing room for spreading. Bake for 12 minutes at 350°. Do not overbake. Remove from cookie sheet while still warm. Makes several dozen. Recipe may be halved or quartered.
Dissolve raspberry gelatin in hot cherry juice. Add gelatin, softened in the pineapple juice. Stir until dissolved. Chill until thickened. Add fruits, nuts and cola. Combine cream and mayonnaise. Fold into gelatin mixture. Chill.
Cut potatoes in wedges and roll in the next 3 ingredients (all mixed together). Place in a greased baking dish and drizzle squeeze Parkay over them. Bake at 400° for 35 to 45 minutes.
Cook pork in large frying pan for 1 or 2 minutes. Add onion; cook until golden, stirring 2 or 3 times. Drain seafood in sieve; save liquid. Add seafood liquid and potatoes to pork mixture. Cook, covered, until potatoes are thoroughly heated. Mince seafood with knife and add milk and seasonings to pork mixture. Heat slowly to serving temperature. Makes 4 servings.
Cook and stir beef in 2 tablespoons butter in skillet over low heat until brown. Reserve 1/3 cup bouillon. Stir remaining bouillon, ketchup, garlic and salt into skillet. Heat to boiling; reduce heat. Cover and simmer until beef is tender 1 to 1 1/2 hours. Stir in mushrooms and onion. Cover and simmer until onion is tender. Shake reserved bouillon and flour in tightly covered container. Stir into beef mixture. Heat to boiling, stirring constantly. Reduce heat and stir in sour cream. Toss noodles with 1 tablespoon butter and poppy seed. Serve over noodles. Makes 6 servings.
Cut up broccoli. Mix with bacon, almonds and onion. Mix mayonnaise, sugar and vinegar. Pour over vegetable mixture. (Better if made a day ahead.)
Mix yeast, water and sugar; let stand for 10 minutes. Add egg, slightly beaten. Mix flour, salt and cut in margarine. Add yeast mixture. Mix and divide into 2 balls. Roll out each ball into an 8 x 10-inch rectangle using extra flour. Mix together cream cheese, sugar and lemon. Place filling down the long 1/3 center of dough. Fold up ends and fold sides over filling. Place on a cookie sheet. Bake at 375° for 25 minutes. Sprinkle with powdered sugar.
Mix flour, baking powder and salt. Add to fruit and stir. Pour melted margarine over mixture and stir. Add nuts, egg yolks, sugar and vanilla; pour over mixture and stir. Beat egg whites and fold into mixture. Bake in miniature tins (set on cookie sheet). Bake at 325° for 20 minutes.
Cook sugar, buttermilk and salt to soft-ball stage. Stir in pecans and stir until it almost turns to sugar. Pour out on waxed paper and separate with fork. Allow to cool until set. Store in covered container.
Melt chips for 5 minutes in microwave (High). Stir and reheat until chocolate is smooth. Add peanut butter and stir until mixed. Pour over cereal and stir easily until coated. Pour sugar into a garbage bag and add cereal and shake until coated with sugar. Makes great gifts!
Place a large kettle of salted water over high heat to boil. Cook fettuccine according to package directions. Fresh pasta should cook about 2 minutes; dried pasta should cook about 9 minutes. Drain and set aside. In nonstick skillet, heat olive oil and add green onions and mushrooms. Cook over medium heat for 5 minutes until onions are tender and lightly browned. Add garlic and flour and stir to coat vegetables for 1 minute. Add evaporated skim milk a little at a time, stirring until the sauce begins to simmer and thicken. Add the juice from the canned salmon and the cream cheese. Stir until the cheese melts. Stir in salmon and parsley. Heat 2 minutes longer. Divide pasta into 4 portions and top with equal amounts of sauce. Serve warm with crisp green salad or green vegetable such as broccoli, green beans or zucchini. Makes 4 servings.
Cut off and scrape corn ears. Add eggs, sugar, salt and melted butter. Add milk. Bake in 300° oven until firm.
Lay pecan halves on foil lined pan. Cover with 3 tablespoons of butter. Sprinkle salt to taste. Put in 300° oven for 15 minutes. Turn off heat; leave in oven 1 1/2 to 2 hours (doors closed).
Spread hoagie buns with butter, mayonnaise, mustard and oregano. Put on sliced ham, salami, Swiss cheese, lettuce, onion and dill pickle. Wrap in foil and heat until warm through.
Chop first 3 ingredients into bite size pieces. Place in large, heavy pan, sprayed with cooking spray, and saute about 5 minutes. Add wine and bring to a boil. Reduce heat and add remaining ingredients. Let simmer until flavors meld (approximately 20 minutes). A pinch or 2 of sugar may be added, if too acidic. Serve over rotini or bow tie pasta. Sprinkle lightly with Parmesan cheese. Serves 4.
Combine mustard, sour cream, vinegar and spices; mix well. Pour 1/2 cup mustard sauce over meat. Marinate 1/2 hour. Chill remaining sauce. Broil or grill over high heat for 20 minutes or until desired doneness. Serve with remaining sauce.
Prepare rice mix according to package directions (omit butter). Saute onion, garlic, mushrooms and chicken in oil, 5 to 8 minutes. Reserve 1/2 cup of broth and add cornstarch; set aside. Add cooked rice, broth and spices to onion mixture. Bring to boil over medium-high heat. Add cornstarch mixture and white wine to soup. Stir until thickened. Makes about 11 cups.
Beat together powdered sugar, Cool Whip and oleo. Stir in pineapple, pecans and bananas. Pour cherry pie filling on top. Chill and serve.
Brown sausage, bell pepper and onion. Remove from heat and drain. In a bowl, mix chicken soup, rice and water. Mix all ingredients together and pour into 9 x 12-inch casserole dish. Cover with foil and bake at 350° for 1 hour.
Position knife blade in food processor bowl; add flour, shredded cheese and butter. Process until mixture forms a ball, stopping once to scrape down sides. Wrap dough in heavy-duty plastic wrap; chill 30 minutes. Unwrap dough and roll to 1/4 inch thickness on a lightly floured surface. Cut with 2 1/2 inch animal-shaped cookie cutters. Place on ungreased cookie sheets. Sprinkle with paprika, if desired. Bake at 375° for 10 to 12 minutes or until lightly browned; cool on wire racks. Yield: 3 dozen.
Bring cocoa, milk, sugar, margarine and vanilla to a boil and boil exactly 2 minutes. Add peanut butter and oatmeal. Drop by spoon on foil and let cool.
Combine all ingredients to make salad (lettuce, shrimp, slivered almonds and oranges). Use Italian dressing or an oil and vinegar dressing.
Cook bacon in soup pot till browned. Add onion and cook till soft. Add potatoes and water to cover. When potatoes are cooked, mash (with potato masher) enough to thicken soup. Add corn, butter and seasonings and simmer 30 min. Add milk and heat through but do not boil. Add sour cream and whisk through just before serving. A can of diced green chilies or minced green peppers may be added.
Preheat oven to 400°. Beat eggs slightly; add corn syrup, salt, vanilla, brown sugar and butter. Mix well; stir in pecans. Pour into pie shell. Bake 45 minutes at 400°. Reduce heat to 350° and bake an additional 30 to 35 minutes or until outer edge of filling seems set.
Break 1 bag unsalted large pretzels (use frustration technique!). Add to Tupperware bowl and shake to coat pretzels. Bake in 250° oven for 15 to 20 minutes, turning once.
First Layer: Mix plain flour, margarine and pecans in bottom of a 9 x 13-inch baking dish and press to the bottom to form crust. Bake for 20 minutes at 350°.
Combine cream cheese, lemon juice and seasonings. Mix until well blended. Add crab meat and radishes. Mix lightly.
In skillet, cook ground beef, onion, celery and green pepper until meat is browned; drain off fat. Sprinkle meat mixture with rolled oats, parsley, salt, garlic powder and pepper. Core cabbage; cut into six wedges. Place atop meat. In bowl, combine tomato sauce, vinegar, brown sugar and the 1/2 teaspoon salt and a dash of pepper; mix well. Pour over cabbage and meat. Cover and simmer for 15 to 20 minutes or until cabbage is tender. Serve at once. Makes 6 servings.
Cook squash and onion. Drain. Cool 5 minutes. Combine sour cream, soup and carrots, then fold in squash and onion. Combine stuffing and butter. Put squash mixture in baking dish and cover with stuffing. Bake at 350° for 30 minutes.
Dissolve gelatin in 2 cups hot water. Add cream cheese to the hot gelatin mixture. Measure drained juice from pineapple and fruit cocktail and add water (if necessary) to make 1 1/2 cups. Add this, the marshmallows, pineapple and fruit cocktail to the mixture of gelatin and cream cheese. Let congeal. Whip cream or prepare whipped cream substitute according to package directions. Fold into the gelatin-fruit mixture, then add nuts. Makes a large bowl full of salad.
Mix butter, sugar, flour and salt with hands. Keep 1/2 cup for the topping. Mix rest with egg that has been beaten first and add rest of ingredients. Beat with electric mixer. Put in pan and put on reserved topping. Bake in a 9 x 13-inch loaf cake pan at 350° for 30 minutes or until springs back at finger touch.
Squeeze shredded potatoes between paper towels to remove the excess moisture. Combine potatoes and next 4 ingredients, mixing well. Drop heaping tablespoonfuls of potato mixture into 1 inch hot oil (325°). Fry until golden brown, turning once. Drain well. Yields 12 to 15 servings.
Slice eggplant. Dip in beaten egg and roll in flour and Italian bread crumbs. Brown lightly on both sides in vegetable oil in frypan.
Mix all ingredients (except chicken and onions) and pour over chicken breasts which have been cut in half lengthwise. Marinate 2 to 3 hours, turning occasionally. Remove chicken and dust lightly with flour. Save marinade. Brown both sides of chicken in butter in large frypan. Do not overcook, use more butter as needed for browning. Place in single layer in large casserole. Saute 2 onions, sliced, in 3 tablespoons butter. Sprinkle over chicken. Pour over marinade. Bake at 350° for 30 minutes, covered with foil. Remove foil; pour 1/4 cup white wine over chicken. Cook 10 more minutes, uncovered.
Mix together water, sugar, nutmeg, Crisco and cinnamon. Cook 10 or 15 minutes and let cool.
Pick over beans and wash. Put beans in water and bring to a boil. Put in crock-pot 4 to 8 hours. Lightly cook onion, garlic and meat (if used) and add to beans with tomatoes, chilies and seasonings. Simmer 30 minutes to 1 hour to blend flavors. Serve with chili-corn muffins for complete protein without meat.
Heat oven to 350°. Separate dough into 2 long triangles and place in greased 13 x 9-inch glass casserole. Press over bottom and 1 inch up sides, making sure perforations in dough are sealed. Brown sausage; place in colander and rinse with hot water to remove grease. Sprinkle sausage on top of dough, then sprinkle cheese on top of sausage. Add salt and pepper to milk and pour evenly over top of casserole. Whip eggs and place on top. Bake at 350° for 30 to 40 minutes until eggs are set. Cut in 8 squares and serve immediately. Serves 8.
Sift together the dry ingredients and add to creamed mixture of sugar, shortening, honey and eggs. Mix all ingredients together and drop by teaspoonful on cookie sheet. Bake at 375° for 10 minutes.
Stir together with fork and add 1 cup flour. Drop by 1/4 teaspoon in boiling water. Boil 10 minutes. Drain and rinse in clear water. Brown butter and pour over noodles. Can be mixed with sweet cabbage or cottage cheese or served separate.
Boil pineapple, sugar and lemon for 3 minutes, then add jello and boiling water. When it begins to set, add remaining ingredients.
Blend together peas, tomatoes, butter and mustard. In separate pan, mix milk and flour well, then add to other ingredients. Slice eggs on top with bread crumbs and bake 30 to 40 minutes.
Sift flour, baking powder and salt into mixing bowl. Pour oil and milk into a measuring cup; do not mix. Pour all at once into flour. Stir with a fork until mixture forms a ball. Lightly knead dough 10 times. Roll out between sheets of wax paper (if work surface is damp, paper won't slip). Cut out biscuits with a 2-inch cutter and place on an ungreased baking sheet. Bake at 475° for 10 to 15 minutes. Makes about 16 biscuits.
Flatten veal cutlets between sheets of plastic wrap with smooth mallet. Sprinkle with salt, pepper and flour. Melt margarine in a large skillet. Brown beal on both sides in margarine. Remove, keep warm. Stir wine into pan juices. Mix 1 tablespoon of the flour used for dredging with the bouillon. Add to skillet. Cook over medium heat until thickened, stirring constantly. Pour over cutlets. Serve with stewed tomatoes, if desired. Makes 4 servings.
Work the butter into the powdered sugar. Flatten mixture on a cutting board. Spread peanut butter on it. Then roll it up. Cut into thin slices. Serve.
Put strawberries and pecans in a bowl and mix with a fork. Whip cream and fold in milk, lemon juice and strawberry mixture. Pour into two graham cracker pie shells and chill.
Cream butter; add flour and sugar (confectioners) and mix. Press mixture on bottom of greased 8-inch square pan. Bake in 350° oven about 20 minutes.
In a large saucepan over medium-high heat, bring water to a boil. Add cabbage and potatoes, carrots, onion, celery, thyme, bay leaf, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 45 minutes or until vegetables are tender. Add milk and tomato sauce. Heat over low heat to serving temperature. Remove and discard bay leaf. Serves 8.
Dissolve Jell-O in boiling water; chill until slightly thickened. Cream together cream cheese, sugar and lemon juice. Add gelatin and blend well. Fold cracker crumbs, sugar and margarine. Press 2/3 of cracker mix in bottom and sides of a 9 x 13-inch pan. Add filling and sprinkle with remaining crumbs. Chill several hours.
Mix together and refrigerate. Hollow out rye bread and cut into pieces for dipping. Fill bread cavity with dip. Surround bread with pieces of bread and serve.
Melt together cocoa and butter. Add flour and sugar to chocolate as it cooks slowly and stir continuously. After this is mixed, add canned milk until it is the right consistency. Cook slowly for a few minutes.
Mix jello with boiling water and mix thoroughly. Add ice cubes and stir until all ice is dissolved. Let chill in refrigerator 10 minutes. Remove and beat whipped cream into jello until smooth. Pour in crust and chill 1 to 2 hours before serving.
Crumble yeast in bowl. Add 1 tablespoon of sugar, scalded milk, 1/2 cup sugar, butter and salt. Stir to blend and cool to lukewarm. Add yeast mixture and beaten eggs. Mix well. Add flour gradually and beat with a spoon until smooth. Turn into greased bowl and let rise until doubled (or let rise in refrigerator overnight). Punch down and make rolls. Let rise again and bake dinner rolls in 400° oven for 10 minutes.
Mix first 5 ingredients until well blended. Add cherry or strawberry pie filling and mix. Freeze.
Cook Eggs. Cut in halves, remove yolks and mash into a paste adding Ranch Dressing until moist. Add mixture to egg whites. Garnish with olives or sprinkle paprika on top.
Have cheese and sausage at room temperature. Mix worcestershire shire, tabasco and sausage. Add cheese and Bisquick. Roll into balls and bake at 375° for 15 minutes. May freeze and reheat at 350° for 10 minutes.
Mix all together except potato chips. Place in baking dish. Sprinkle crushed potato chips on top and bake at 350° for 30 minutes. Serves 6.
Mix flour, sugar, cinnamon, cloves and nutmeg. Add 3 eggs, 2 jars baby canned plums, 1 cup cooking oil and 1 cup chopped nuts. Mix well. Grease and lightly flour a tube pan or sheet pan. Bake at 325° for 1 hour and 15 minutes.
Combine salt and pepper, rub over roast. Heat oil in a Dutch oven. Brown roast on all sides. Add the tomato sauce, water, onions and garlic. Cover and simmer for 3 - 4 hours or until meat is tender.
Mix together grated Fri Chik and onion. Add spices and egg. Mix well. Add just enough breading meal to form into patties. Fry patties on medium-low heat until golden brown on both sides. Serve with tartar sauce.
Preheat oven to 350 degrees. Cube bread. Toss bread with melted margarine in mixing bowl. Peel, core and slice apples. Cut into eighths. In a square baking pan layer half of apples, cubed bread and caramel sauce. repeat layers. Bake 25-30 minutes or until apples are tender. Serve with vanilla ice cream or frozen yogurt if desired.
Cook spinach according to package directions and drain well. Add softened margarine and mix. Add cheese and herbed dressing mix. Mix well. Add eggs and mix. Form into bite-size balls. Bake at 350° for 10 to 12 minutes or until firm. These may be frozen before baking. You may need to add more dressing mix if the mixture is difficult to form into balls.
Put croutons in bottom of greased 9 x 13-inch pan. Sprinkle cheese on top. Mix milk, eggs and seasonings and pour over croutons and cheese. Let stand in refrigerator overnight. Before baking, you may put meat on top (bacon, sausage, etc.), cut in pieces. Bake, uncovered, at 325° for 1 hour.
Combine chicken, pineapple, nuts, grapes and celery in a large salad bowl. Mix together the mayonnaise, sour cream and seasonings. Stir into the salad mixture and chill an hour. Serve over lettuce.
In large mixing bowl place sugar, margarine (which has been softened to room temperature) and oil. Beat the sugar mixture until it is fluffy and has a creamy look. Add egg yolks, one at a time, blending into sugar each time. Set aside while you beat egg whites, beating until you can form a peak with your spatula. Blend in the flour with the soda added, alternately with the buttermilk. Mix well, then fold in by hand the coconut, vanilla and egg whites. Pour into three greased and floured 8-inch cake pans or (2) 9-inch pans. Bake in a 350° oven for thirty (30) minutes or until cakes spring back when slightly pressed on top. Cool cake layers for 45 minutes before frosting.
Combine in bowl the cake mix, melted margarine and 1/3 cup evaporated milk. Melt caramels and 1/3 cup evaporated milk. Press 1/2 of cake mixture on bottom of 9 x 13-inch baking pan. Bake at 350° for 6 minutes. Remove from oven and sprinkle 1 cup chocolate chips on top. Pour melted caramel mixture on top of chips and mix slightly. Add a small amount of water or milk to remaining cake mixture (until it is spreadable). Spread it evenly on top of caramel mixture. Bake 15 to 18 minutes. Remove from oven. Let cool and cut into bars at this point. Put in refrigerator for 30 minutes. Store at room temperature.