HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut cream cheese into 20 pieces. Roll into balls. Roll each biscuit to about 3-inch diameter. Combine sugar and cinnamon. Place 1 cheese ball and 1 teaspoon cinnamon mixture in each biscuit. Pinch dough to seal. Pour melted butter into bottom of 5-cup ring mold. Sprinkle half the nuts and half the remaining cinnamon mixture into mold. Place half the rolls atop mixture, seam side up. Repeat layers. Bake at 375° for 20 minutes or until browned. Cool 5 minutes in pan. Invert onto serving plate.
Cook macaroni as package label directs; drain. Meanwhile, prepare seasoning mix with ground chuck, tomato paste, tomato sauce and 1 1/4 cups water, as package label directs. Preheat oven to 350°. In 2 1/2-quart casserole, layer half the macaroni, half the cottage cheese and half the meat sauce; repeat. Top with Cheddar cheese. Bake, uncovered, 40 to 50 minutes or until bubbling. Makes 6 servings.
Shell and devein shrimp. Leave tails on. Roll fish strips. Cut bacon slices in half and wrap half strip around each fillet strip roll. Melt butter and add lemon juice and minced dill. Season to taste with salt and pepper. On each of four 12 to 16-inch skewers, spear first shrimp, next mushroom half, then wrapped fish. Repeat, ending with shrimp.
Add potatoes, onion, carrots, celery, salt and pepper to a pot with enough water to cover. Boil until almost done. Form ground beef into small meatballs. Add meatballs and bouillon cube(s) to vegetables. Cook until done.
Mix all ingredients well and decorate with parsley and pimento after molding into desired shape. Chill. Serve with crackers. Serves 24.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, green pepper and garlic; saute until tender. Add black beans, tomato and rice; stir well. Stir in chopped cilantro and next 3 ingredients. Cook over medium heat 20 to 40 minutes, stirring occasionally. Transfer to a serving bowl. Garnish with fresh cilantro, if desired.
Combine the sugar, milk, margarine and cocoa in a heavy saucepan. Bring to a boil and boil 1 1/2 minutes. Remove from heat. Stir in vanilla, peanut butter and oats thoroughly. Drop by teaspoon on waxed paper. Do not bake!
Melt butter and sugar. Add in beaten eggs; mix well. Add other ingredients. Bake in a shallow pan at 225° to 250°.
Spray or grease a 2-quart casserole; layer 1/3 of carrots, onion, cheese and oleo (3 layers each).* (Last layer has to be oleo.) Top with crumbled crackers. Bake at 350° until the cheese bubbles up through, 40 to 50 minutes.
Mix and sift first four ingredients. Combine banana, sugar, oil and eggs. Beat until light with rotary mixer. Add sifted ingredients using spoon, mix until well blended. Add nuts.
Place chicken, water and 1 tablespoon of salt in deep saucepan; cover and simmer about 45 minutes until tender. Cool. Remove meat, discarding bones and skin. Cut chicken in bite size pieces. In a large bowl, combine chicken, 1/2 cup Mozzarella, tomato paste, oregano and basil. Stir and set aside. In a lightly greased quiche or deep dish pie pan, layer cottage cheese, then chicken.
Boil eggs. Let cool before peeling. Cut eggs in half and put the yolks in a separate bowl. Mix mayo, pickles and mustard with yolks. Add salt and pepper to taste. Fill egg halves with mixture; sprinkle paprika on top. Serve cold.
Mix jello with crushed pineapple. Add cottage cheese and Cool Whip.	If desired add marshmallows.
Divide fish into 4 portions. Add beans and onion to boiling water. Cover and cook for 7 minutes or until beans are tender and crisp. Drain. Place 1/2 cup of bean and onion mixture in the middle of each fish portion. Start with the narrow end of fillet and roll. Place in baking pan with the end of fillet on bottom. Mix tomato sauce, oregano, basil and garlic powder together. Pour over fish. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes, until fish flakes easily with fork. Yields 4 servings.
Heat 3/4 tsp. oil in a medium non-stick skillet over medium-high heat. Add turkey; saute 1 minute. Add 3/4 tsp. oregano, salt, 1/4 tsp. cumin, pepper, two cloves of garlic; saute 1 minute. Add 1/2 cup corn and onions; saute 1 minute. Spoon into a bowl; stir in chopped cilantro.
Brown rice package in margarine. Add ground beef and cook until brown. Drain. Pour tomatoes and green chilies into a 2-cup measuring cup. Add enough water to make 2 cups. Add to meat mixture along with the chili powder and the spice package from the Rice-A-Roni. Cook over medium heat until thickened, stirring occasionally.
Add oysters to milk. Mix oleo, cracker crumbs and seasoning. Place 1/2 of the crumb mixture into a baking dish. Spread oysters over mixture, and top with remaining crumb mixture. Pour in enough milk to cover. Bake at 350° for 20 minutes.
Combine sugar, cocoa and salt. Add boiling water and butter. Blend well. Stir in vanilla. Frosts tops and sides of two 8-inch or 9-inch layers.
Cream butter and sugar. Add eggs one at a time. Add flour and mix well. Add vanilla. Place bowl in refrigerator overnight. When ready to bake tea cakes, use a teaspoon and take a small ball of dough out about the size of your thumb. With your greased hands, roll the dough into a smooth ball and lay on cookie sheet. Press the ball down very flat with a fork. Bake at 350° until edges are brown. The chilled dough is easier to work with. Also keep fork in cup of ice water and it will work better.
*If using self-rising flour, omit baking soda and 1/2 teaspoon salt.
Combine crumbs, sugar and melted butter in bowl. Press firmly into bottom of 9 x 13-inch pan. (Place in freezer 15 minutes to harden.) Beat cream cheese, powdered sugar and milk until creamy. Spread over graham cracker crust. Pour drained pineapple over cream cheese mixture. Place sliced bananas over pineapple. Top with Cool Whip. Garnish with chopped nuts and cherries. Refrigerate overnight.
Heat oven to 450°. Grease square 8 x 8 x 2-inch pan. Mix sugar and cinnamon. Cut each biscuit into 4 pieces and drop into melted margarine, rolling to coat. Roll in sugar mixture, randomly twisting and pinching dough in order to incorporate mixture throughout. Place in rows and bake 12 to 15 minutes until golden brown. Loosen edges and immediately invert onto heatproof plate.
Mix avocados, lemon juice, tomato, pepper, vinegar, mayonnaise and olive oil. Refrigerate.
Rinse wild rice. Simmer rice in 1 1/2 cups water and butter until soft. Set aside. Chop bacon and onion into small bits. Brown together and set aside. In large pot, heat cream of potato soup, 1 cup water and milk. When hot, slowly add slices of cheese. When cheese is melted, add rice, bacon and onion. Blend well. Add milk and simmer about 30 minutes and serve.
Cream butter. Add sugar and flour gradually and cream until fluffy. Add syrup. Beat well. Add salt and eggs, one at a time. Beat thoroughly. Add broken pecans and vanilla.
Dissolve yeast in warm water. In another bowl, beat eggs. Add melted butter, salt, sugar, then add yeast after mixture has cooled to lukewarm. Beat in flour. Store in covered container in refrigerator. When ready to use, make out in desired shapes. Let raise and then bake approximately 15 minutes at 350°.
Preheat oven to 250°. In large skillet, melt margarine, stir in sugar, cumin, curry, garlic and cayenne pepper. In large bowl combine cereal, nuts and pretzels. Add margarine mixture and toss thoroughly. Turn into shallow baking pan and bake 1 hour, stirring every 15 minutes. Cool on paper towels. Makes about 8 cups nut mix.
Mix and cook in a 350° oven about 3 hours or until tender. Serve over rice or noodles.
Cook potatoes, bouillon cubes and onion in water until tender; drain, saving cooking potato water. Melt in saucepan, the butter. Sprinkle in flour and let bubble. On low heat, slowly stir in potato water, milk and pepper. Cook over moderate heat until bubbling, thick and smooth, stirring constantly, adding more milk if needed. Turn heat to low and simmer 2 minutes. Add cheese and stir until melted. Stir in potatoes; mash lightly and heat well.
Cream shortening and sugar. Add egg yolk and vanilla. Add sifted dry ingredients. Roll into one inch balls.	Dip in slightly beaten egg white.	Roll in finely chopped nuts. Place one inch apart on ungreased baking sheet and press thumb into center of each. Bake at	375° for 10 to 12 minutes or until set. Cool! Place jelly in thumbprint.
Beat the eggs at high speed for 5 minutes. Add the sugar. Add the pumpkin and lemon juice. Blend. Add the flour, ginger, baking powder, cinnamon, nutmeg and salt. Pour onto a 15 x 10-inch baking pan, lined with foil. Bake at 350° for 15 minutes. Remove from oven. Turn on towel sprinkled with powdered sugar. Remove foil and roll towel and cake up. Cool in refrigerator.
Mix together flour, oats and brown sugar in bowl. Stir in margarine with fork to make crumbly mixture; set aside. Combine apples, sugar, flour and cinnamon in an 8 x 8-inch baking dish and stir together. Sprinkle topping over apple mixture. Microwave 10 to 12 minutes on High or until apple mixture starts to bubble through topping. Ovens vary in temperature.
For first layer, combine butter, hash brown potatoes, pepper cheese, ham, mushrooms and pizza cheese. Place in 9 x 13-inch pan. Mix eggs, milk and salt together; pour over first layer. Bake at 350° for 40 to 60 minutes.
Combine milk, lemonade and Cool Whip. Pour into graham cracker crust and chill until firm.
Mix sour cream, cheeses, chilies, olives, onions, garlic and salt and spread on tortilla shells. Roll the shells like a jelly roll.
Bring milk, sugar, salt and shortening to a boil. Let cool. Mix together remaining ingredients and add to milk mixture. Mix well. Cover and let rise. Roll out onto pan. Top with tomato paste and Pizza Topping.
Mix the first 8 ingredients. Add the crab meat. Mix the mayonnaise, lemon juice, egg yolk and parsley. Fill shell shaped dishes with crab mixture. Spoon 1 tablespoon of the mixture over top. Sprinkle with paprika. Bake at 425° for 15 to 20 minutes. Serves 4.
Mix all ingredients. Drain olives well and make a ball of the mix around an olive. Brush with paprika and bake at 400° about 15 minutes.
Combine all ingredients, except cheese. Put in casserole dish. Top with cheese. Bake at 300° for 30 minutes or microwave on High for 8 to 10 minutes.
Mix everything in large bowl, spread on tortillas. Roll tightly, refrigerate overnight in covered container or glad wrap. Slice the next day.
In large skillet, cook ground meat, onion and garlic until meat is browned. Drain off all fat. Put all ingredients, except spaghetti noodles, into crock-pot and let simmer all day or may simmer on stove for 1 1/2 to 2 hours.
Mix and bake 20 minutes at 350° in 9 x 12-inch pan. Spread marshmallow cream over hot cake. Frost with favorite chocolate frosting.
Heat cider, cloves, allspice, cinnamon and sugar to boil. Cover and simmer 20 minutes. Strain cider mixture. Put into punch bowl. Float apple slices in bowl or put oranges in, your choice. Serves 32, 1/2 each serving.
Mix ingredients and bake in 350° oven for 35 to 40 minutes.
Cream together margarine and egg until well mixed. Gradually beat in juice concentrate. Combine flour, salt, baking powder, oats, nuts and raisins in large bowl. Stir well. Mix dry ingredients and creamed mixture together. Drop by teaspoons 2 inches apart onto greased baking sheet. Bake for 15 to 17 minutes or until lightly browned at 350°. Cool on wire rack.
Bring to a boil, margarine, water and cocoa. Mix well with flour mixture and sour cream and put on greased cookie sheet. Bake at 350° for 20 to 25 minutes.
Dissolve Jell-O in boiling water; add ice cream and stir until dissolved. Add fruit cocktail. Pour into mold and chill until firm.
Preheat oven to 425°. Mix filling in order given. Pour into pie shell. Bake 15 minutes. Reduce heat to 350°. Continue baking 45 minutes or until knife inserted near center comes out clean.
Mix together Oreo cookies and 1/2 cup margarine. Put in 9 x 13 x 2-inch pan, then freeze. Add softened ice cream, then freeze. In saucepan, add evaporated milk, salt, sugar, unsweetened chocolate and 2 tablespoons margarine. Cook on medium heat until thick, then put in the freezer or refrigerator to cool. When chocolate is cooled, spread it on the ice cream, then freeze 8 ounces of Cool Whip. Spread it on top of chocolate sauce, then freeze.
Preheat oven to 350°. Grease and flour a 9 x 5 x 3-inch loaf pan. Set aside. Mix flour, baking powder and salt together in a bowl. Set aside.
Blend together the eggs, sugar and oil. Add flour, cinnamon, baking powder and salt. Fold in nuts and apples. Pour into a greased pan (thick). Bake at 350° for one hour in cold oven.
Place broccoli in casserole and top with pieces of cooked chicken. Combine undiluted chicken soup with mayonnaise, milk, cheese, lemon juice and curry. Pour over chicken and sprinkle with buttered bread crumbs. Bake at 350° for 25 to 30 minutes.
Heat pineapple to warm. Add Jell-O and mix. Chill 15 minutes. Add buttermilk and pecans; chill 15 minutes. Add Cool Whip and chill until firm.
Combine hamburger, bread, milk, onion and green pepper. Shape into meatballs and place in casserole dish.
Split wings at each joint and disregard tips; pat dry. Bake on a rack in a roasting pan at 425° for 1 hour, turning 1/2 way through cooking time. In saucepan, combine hot sauce and butter. Dip wings to coat completely. Serve with celery and Blue cheese dip. Makes 12 to 15 wings.
In saucepan bring water, sugar and salt to a boil. Remove from heat and stir in flour all at once and beat until smooth. Beat in eggs one at a time until mixture is smooth. Spoon batter into pastry bag fitted with a large star point. Pipe 3 inch strips onto waxed paper or floured surface. Add peel from lemon to a deep fat fryer and heat to 375°. Fry churros, a few at a time for 3 to 4 minutes until golden brown, turning as necessary. Drain on paper towel. Cover with sugar.
Mix pineapple juice with pudding, then add pineapple, marshmallows, nuts and coconut. Stir in Cool Whip last. Refrigerate until served.
Sift together flour, soda, salt and spices. Cream butter and sugar. Beat in eggs one at a time. Stir in about 3/4 of flour mixture, in 3 additions, alternately with applesauce just until blended. Mix remaining flour mixture, raisins and walnuts; stir. Turn into well greased 13 x 9 x 2-inch baking pan. Bake in preheated 325° oven until a cake tester inserted in center comes out clean, about 50 minutes. Cool on wire rack. Good cake and low-fat...enjoy.
Combine cake mix, 1 egg and oleo. Press into bottom of 9 x 13-inch pan. Blend 3 eggs, sugar, vanilla and cream cheese until smooth. Pour on top of dough in pan. Bake at 325° for 10 minutes, then turn oven down to 300° and bake for 30 minutes. Cut after the cake has cooled.
Mix melted butter, cake mix and 1 egg together. Press in 9 x 13-inch cake pan (ungreased). Blend the cream cheese, 3 eggs and powdered sugar together. Pour over first mixture. Bake at 350° for 30 to 35 minutes. Cut when cool. Dee-lish-ous! Easy and good.
Brown beef cubes in hot oil in a Dutch oven. Remove from pan. Saute onions, green peppers and celery in oil remaining in pan for about 5 minutes or until tender. Return beef to pan. Add beef broth, 1/2 cup water, tomato sauce and salad dressing mix. Bring to a boil. Reduce heat, cover and simmer 1 1/4 hours, stirring occasionally. Add potatoes, carrots and whole onions. Simmer 1 hour or until meat and vegetables are tender. Remove from heat. Skim off excess fat. Blend flour with 2 tablespoons water. Stir into beef mixture. Cover and simmer 10 minutes or until thickened. Makes 6 servings.
Boil chicken. No salt. Take meat off bone and set aside. Keep broth for dressing. Cut up chicken in 1/2-inch pieces. Melt butter. Pour over dressing; save some dressing for topping.
Mix the first 5 ingredients well and pour into oblong greased cake pan. Pour the drained peaches on top. Mix the peach juice, sugar and cream cheese. Spread mixture over cake and bake at 350° for 35 minutes.
Combine cheeses and blend well. Add remaining ingredients, except nuts and mix well. Chill 2 to 3 hours. Shape into a ball. Roll in chopped pecans. Chill overnight for well blended flavors. Garnish with cherry and serve.
Cream shortening with sugar. Add egg, pineapple, and flavoring. Sift flour, add soda, baking powder and salt. Add nuts to flour mixture. Add dry ingredients to creamed shortening. Mix thoroughly. Drop by tsp. on well greased baking sheet. Bake in hot oven (425 degrees) 10 minutes.
Place the 3 cups of fresh fruit in deep dish crust. Mix together the sugar and flour; pour over fruit. Top with butter that is sliced into thin pieces. Bake at 300° to 325° until the crust turns a golden brown. The flour, sugar and butter makes the top crust.
Mix seasoning and bring to boil. Add onion and cukes and boil 5 minutes. Put in jars and seal. Seal in 2 pints or 1 quart.
Combine cake mix, oleo and 1/3 cup evaporated milk. Press 1/2 mixture in a greased and floured 9 x 13-inch pan. Bake at 350° for 10 minutes. Remove from oven. Sprinkle nuts and chocolate chips over baked crust. Melt caramels with remaining 1/3 cup of evaporated milk in a double boiler. Spread caramel mixture over chocolate chips and nuts. Press remainder of cake over this and bake at 350° for 20 minutes more. Cool slightly and refrigerate.
Cream the cream cheese with dressing and the 2 tablespoons pineapple juice (taken from reserved juice). Add reserved cherry juice. Add drained pineapple, cherries and mini marshmallows. Whip the cream and fold in. Chill overnight.
Mix together. Shape into ball or log.	Roll in chopped walnuts or pecans.
Melt butter in large saucepan. Blend in flour, salt and basil. Stir in chicken broth and cook, stirring constantly, until mixture thickens and comes to a boil. Remove from heat. Add chicken. Mix cottage cheese with egg. Line a 3-quart casserole with heavy-duty foil. Lightly grease foil. Place 1/3 of chicken mixture on bottom of casseroles. Top with half of noodles, half of cottage cheese mix, half broccoli and Mozzarella cheese and repeat layers. End with last third of chicken mixture and sprinkle with Parmesan cheese. Tightly cover with foil and freeze. To cook, place still frozen in a 350° oven and bake 2 hours. Serves 8.
Place burghul in a bowl and cover with cold water. Leave to soak for 30 minutes. Drain through a fine sieve, pressing with back of a spoon to extract moisture. Spread onto a cloth and leave to dry further.
Cream shortening and sugars until soft. Add eggs and vanilla. Beat well. Combine flour with salt, soda and cinnamon. Add to creamed mixture, mixing well. Add oats and chocolate chips. Drop by heaping teaspoonfuls on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Using meat pounder or rolling pin, pound chicken breasts, one at a time, in plastic bag until 1/4-inch thick. Season with salt and pepper.
Mix pineapple, cheese, sugar and flour. Crush crackers on top. Melt margarine and pour on crackers. Bake at 350° for 25-30 minutes. The entire recipe has 13 Weight Watcher points.
In a large bowl, mix all ingredients, except berries, until smooth. Stir in berries. Pour into paper lined muffin tins, about 3/4 full. Bake at 350° for about 20 minutes.
In 12-inch nonstick skillet heat half of the margarine over medium heat until bubbly and hot. Add chicken and cook, turning frequently, until lightly browned on all sides and when pierced with a fork, juices run clear. Remove chicken to a plate and keep warm.
Brown hamburger; drain well. Add onions, salt, paprika and diced tomatoes. Cook pasta well done. Drain. Add to hamburger mixture. Cover; heat for about 15 minutes. Makes about 6 to 8 servings.
In large stockpot, heat boiling chicken over medium-high heat until just boiling. Then reduce to lowest heat and simmer. Add onion (quartered), celery and carrot cut into 2-inch sections. Add salt, pepper and other optional herbs. Simmer for 1 1/2 hours or until chicken is tender. Skim froth from surface. Remove chicken. Let cool. Remove meat from bones. Cut into 1-inch pieces and reserve. Return bones and skin to stock and simmer for another 30 minutes. Remove bones, skin and cooked vegetables and reserve chicken stock for other recipes.
Mix preserves, dressing and soup mix together. Arrange chicken in baking pan, and top with mixture. Cook in 350° oven for one hour and 15 minutes. Serve with rice.
In a medium bowl, mix tomatoes, onions, garlic and onion powder to taste. Serve immediately or chilled.
Mix all ingredients. Pour in sheet cake pan. Bake at 325° for 1 hour.
Preheat oven to 400°. Grease 12 muffin pans. Into a medium bowl, sift flour and baking powder. Stir in sugar. In another bowl, beat together egg, milk, oil and vanilla. Add to dry ingredients all at once. Stir just until blended. Gently stir in boysenberries. Spoon batter into prepared muffin pans. Sprinkle with brown sugar. Bake for 15 to 20 minutes, until well risen and golden brown.
Stir lemon juice into milk. Mix in cranberry sauce, pineapple and nuts. Fold in Cool Whip. Put in 9 x 13-inch glass baking dish and freeze. Remove from freezer about 10 minutes before serving. Can be frozen up to two weeks.
Cook broccoli in water. Add milk and cheese. Add chicken bouillon cubes. Mix half and half and flour. Add to above mixture. Heat until hot. Garnish with croutons.
Combine all and serve frosty cold. Makes 2 1/2 quarts punch.
Make small meatballs; brown in roaster in oven. Remove excess fat, if any. Mix remainder of ingredients together; thicken with flour. Pour over meatballs. Top with can of chunk pineapple (if desired, add green pepper and mushrooms). Using casserole dish, heat in oven at 350° approximately 30 minutes.
Mix all ingredients and refrigerate for 24 hours. Serve with king size Fritos.
Cook squash in salted water; drain and mash. Add onion, sage, eggs and bread crumbs. Sprinkle grated cheese and paprika on top. Bake at 350° for 25 minutes.
Soak steaks in baking soda 15 minutes. Change water. Soak in clear water 1/2 hour. Cut steak into 4 pieces. Fry in butter. Turn heat to simmer. Add salt and pepper to your taste. Keep adding water. If meat is cut thick, cook 1 hour. Make sure it is tender. Before serving, add 1/2 stick butter.
Combine drink mix and sugar according to package directions. Add 2-quarts water. Prepare orange juice, using package directions. Combine with cherry drink in punch bowl. Stir in ginger ale. Add ice or ice ring.
Boil chicken until tender. Save the chicken broth. Cook spaghetti in chicken broth saved and add a couple of cans.	Drain spaghetti and put to the side. Chop or shred chicken after it cools. Put stick of butter in frying pan and saute chopped onion, pimentos, mushrooms, water chestnuts, sliced almonds, peas and Ro-Tel. Cut Velveeta cheese up into small cubes and microwave until all melted, stirring occasionally. Mix chicken, spaghetti and saute mixture and Velveeta cheese together. Put in large baking pan and sprinkle with paprika. Add chicken broth if mixture seems to be dry throughout baking time. Bake at 350° for about 30 to 40 minutes.
Cream together the lard, butter and sugar. Add eggs, well beaten, then dry ingredients, with enough milk to make a stiff batter. Put in well-greased muffin tins. Bake in hot oven at 425° for 20 to 25 minutes. Yields 1 1/2 dozen.
In glass pie plate, line bottom with cream cheese. Spread the refried beans. Spread the chili. Top with cheese. Heat at 350° until bubbly. Serve with corn chips.
Cut up all vegetables and combine with other ingredients. Cook until vegetables are tender. Makes a large amount, but it can be frozen.
Make a roux of flour and oil in heavy pot. When browned to dark caramel color, add onions, celery, bell pepper and garlic. Cook until soft. Add tomatoes and tomato sauce. Cook 5 minutes. Then add 6 cups water. Add seasonings and sugar. Simmer for 1 hour. Add shrimp. Cook another 15 minutes. Add green onion and parsley. Cook 5 more minutes. Serve over rice. Makes 10 servings.
Heat oven to 350°. Mix about half of the cake mix (dry), the margarine, vanilla and eggs in a large bowl until smooth. Stir in remaining cake mix, chocolate chips and nuts. Drop dough by teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes (center will be soft). Cool 1 minute before removing from cookie sheet. Yields 5 dozen cookies.