HumbleIntelligence/food-ner-1-Million huggingface dataset:
Unroll crescent rolls and spread with sour cream. Sprinkle with onion salt and bacon. Cut each roll lengthwise into 3 equal wedges. Roll up each, starting at point of wedge. Place on greased baking sheet and bake at 375° for 12 to 15 minutes. Yields 2 dozen.
Substitute an equal amount of applesauce for the vegetable oil in cookies, cakes and breads. A 1/3 cup substitution of natural applesauce for 1/3 cup of vegetable oil will eliminate 602 calories and 72 grams of fat in the whole recipe.
Soak the Knox gelatine in 3/4 cup cold water. Add hot mixture to gelatin and stir well. Add 1 cup cold water. Let stand for a while and add chopped apples, chopped celery and pecans. Chill.
Melt cream cheese in double boiler or soften in microwave. Add all other ingredients. Heat until bubbly. Serve from chafing dish with crackers or vegetables.
Preheat oven to 375°. Heat oil in skillet; saute onions and celery. Add beef and brown. Season with savory and salt. Drain excess fat. Place meat mixture in casserole dish. Pour corn over meat. Top with mashed potatoes. Bake in oven for 20 minutes.
Brown ground beef; drain. Add chili mix (chop it up) and tomato sauce; heat. Add cubes of cheese; stir until melted. Serve with taco chips or veggies. Works as a meal.
Boil potatoes until medium soft, slice into large bowl. Add diced green and red peppers and celery; mix well. Salt and pepper to taste. Set aside.
Cook spinach. Drain well. Squeeze, if necessary. Grate Jack cheese. Combine all ingredients. Place mixture in greased casserole dish. Bake in 350° oven for 30 minutes.
Bring water and sugar to boil; remove from heat and place tea bags in water. Cover and leave 6 minutes. Remove tea bags and add spices that have been tied in a cloth bag. Leave 30 minutes. Remove spices and add cherry Jell-O, cranberry juice, apple juice, orange juice and lemon juice. Serve hot. Makes 1 3/4 gallons.
Combine first three ingredients. Mix thoroughly and shape mixture into 1 1/2-inch balls. Arrange meatballs in a 12 x 8 x 2-inch baking dish. Cover dish with a paper towel. Microwave at 100% power for 4 minutes. Turn meatballs over and microwave 4 minutes longer. Drain.
Drain liquid from 1 can beets into small saucepan. Add rest of ingredients to liquid and cook over low heat until sauce thickens. Add beets to sauce and continue cooking until beets are hot.
Melt butter in heavy 2-quart saucepan. Stir in milk and sugar. Bring to full boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234° or soft ball stage, stirring constantly, to prevent scorching.
Stuff roast with garlic and season it. Brown it in 1/4 cup grease with onion and bell pepper. Slowly add water and cook for about 2 hours. Cook rice, then add your potatoes and carrot to roast for 45 minutes, then you're ready to eat.
Leave sausage out of refrigerator until soft.	Measure Bisquick into large mixing	bowl and then add sausage. Mix together. Melt cheese in	double	boiler	or microwave until melted. Mix with sausage and Bisquick. Roll into small balls and bake at 325° for about 30 minutes or until brown.
Combine the first 7 ingredients in a large bowl. Make a well in center of mixture. Combine eggs and next 3 ingredients, stirring just until moistened. Fold in raisins and pecans. Spoon into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar. Dollop 1 tablespoon whipped topping on each slice.
Scald the milk. Add the beaten egg yolks, sugar and gelatin which has been dissolved in the pineapple juice (heat juice and dissolve). Set aside to cool. Add pineapple and cut up cherries. Whip the cream and fold into beaten egg whites. Fold into pineapple mixture. Break angel food cake in pieces and place in pan. Pour mixture over and chill. Serve with whipped cream and cherries.
Combine the blackberry-flavored gelatin with the boiling water. Pour into salad mold or 9 x 13-inch dish. When this starts to set, add the blueberry pie filling and crushed pineapple with its juice; let gel. Combine cream cheese, sour cream, sugar and lemon juice; mix well. When gelatin has set, spread cream cheese mixture over gelatin. Top with Cool Whip.
Microwave margarine in 4-quart microwave-safe bowl on High 1 minute or until melted. Add sugar and milk; mix well. Microwave on High 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well. Scrape bowl.
Combine all ingredients in gallon size sealable plastic bag. Seal bag, squeezing out air; turn to coat steak. Refrigerate at least 4 hours or overnight, turning bag over occasionally. Prepare grill. Drain marinade into small saucepan; bring to boil. Simmer 10 minutes and remove from heat. Grill steak 1 minute on each side; grill 5 to 6 minutes longer on each side for medium-rare or until done to taste, basting frequently with marinade. Remove to carving board; let stand 10 minutes before carving. Carve steak diagonally across grain into thin slices. Serve each portion with heated marinade. Serves 4.
Blend until smooth the soup, cream cheese, garlic powder and Tabasco sauce. Fold in tuna and parsley. Refrigerate 2 hours.
In large mixing bowl, toss together endive and lettuce; mound onto 6 individual salad plates. Arrange tomatoes, Feta cheese, olives and onions on top of greens.
Prepare the butterflied leg of lamb by removing all fat and skin. Place in large, nonreactive enamel pot, dish or casserole. Combine the oil, lemon juice, garlic, bay leaves, parsley sprigs, salt, pepper, sage, rosemary and thyme. Usually the lamb will be about half covered by the marinade. Add enough good quality red wine to completely cover the lamb. Marinate the lamb in this mixture for 24 hours; turn occasionally to distribute marinade evenly.
Cook rice according to directions on box. Firmly pack rice into the bottom of a casserole. Combine chicken, milk, sherry, soup and almonds. Cook until heated through. Pour chicken mixture over rice. Sprinkle with cheese and paprika. Cook in 350° oven for 35 minutes.
In a large heavy skillet heat olive oil until hot but not smoking. Add zucchini and saute, stirring constantly, for 3 minutes. Add corn and saute for 2 minutes. Add red wine vinegar and bring mixture to a boil, stirring constantly.
Spread beans on a 12-inch serving plate. Layer salsa, guacamole and sour cream, leaving 1-inch around each layer. Sprinkle with chiles, olives and cheeses. Serve with tortilla chips. Makes 16 to 20 servings.
Wash and drain huckleberries. Simmer together 1 cup huckleberries and 2/3 cup water for 3 minutes. Blend and add to boiling mixture the sugar, cornstarch and 1/3 cup water; boil for 1 minute, stirring constantly. Cool. Save out 1/2 cup of choice huckleberries. Put remaining 2 1/2 cups of huckleberries in pie shell. Cover with cooked mixture and garnish with 1/2 cup of remaining huckleberries. Refrigerate and serve with Cool Whip. Great with fresh huckleberries!
Mix together with fork or small food processor. Press into 9-inch pan. Bake until firm at 350°, about 8 to 10 minutes.
For Crust: In a bowl, combine crushed graham crackers and melted margarine. Press mixture evenly onto bottom and 1 3/4-inches up the sides of an ungreased 9-inch spring-form pan. Place the pan on a baking sheet. Chill until needed.
Cook macaroni and drain well. In a bowl, combine mayonnaise, water, vinegar, sugar and turmeric. Stir until sugar is completely dissolved. Pour over macaroni and let stand overnight in refrigerator. The dressing will be runny, but will be absorbed.
In a greased 10-inch quiche dish or pie plate, layer ham, Swiss cheese, bacon, Cheddar cheese, onion and green pepper. Place the remaining ingredients in a blender in the order given; blend for 30 to 40 seconds. Pour over meat, cheese and vegetables; do not stir. Bake, uncovered, at 350° for 30 to 35 minutes or until set and lightly browned. Let stand 5 minutes before cutting. Yields 6 to 8 servings.
Let cream cheese stand until soft. Add onions and 1/2 chopped beef. Mix well and form a ball. Roll ball in remaining chopped beef. Serve with favorite snack crackers.
Put all ingredients in a 2-quart mixing bowl. Microwave for 3 to 4 minutes on 50% power. Stir once during cooking time. When done, stir to blend. Put in an 8 x 8-inch pan.
Place layers of peeled, sliced potatoes and onions with slices of Velveeta and butter pats in a 13 x 9 x 2-inch pan, greased. Lay into this some slices of Canadian bacon. Add layers until pan is 3/4 full. Sprinkle with flour. Pour milk over. Season to taste. Place in 375° oven for approximately 1 1/4 hours (or until bubbly golden on top). Let stand 5 to 7 minutes. Serve.
Mix flour, sugar and cocoa together. Add enough of the water to make a paste. Beat in egg yolks well. Heat remaining water with butter and salt until melted. Add water mixture to first mixture and cook until thick, stirring constantly. Add vanilla; stir. Remove and pour into baked pie crust. Cover with meringue and brown, or serve with whipped cream. Be sure to cook in a thick pot. Triple the recipe to make 4 deep dish pies.
Toss all ingredients lightly. Place in a 10 x 13-inch greased or sprayed cake pan. Sprinkle top with grated Parmesan cheese and crumbled Fritos. Bake 30 to 40 minutes at 350°.
Prepare Jell-O according to directions. When cool, add cream cheese, nuts and pineapple. Place in refrigerator to congeal.
Prepare Spinach-Rice Stuffing. With kitchen scissors, cut hens in half lengthwise. Rinse and pat dry. Press 3/4 cup of the stuffing onto cut side of each hen half. Holding stuffing in place with your hand, arrange hens, skin side up, in a greased shallow baking pan. Melt butter in a small pan over low heat; stir in onion, parsley, mustard and fines herbes. Brush over hens. Bake, uncovered, in a 375° oven for 45 to 60 minutes or until leg joint moves easily; during last half-hour, baste occasionally with pan drippings. Makes 6 servings.
Crush wafers and add melted butter. Press into an 8-inch pan and save some for top decoration.
In large mixing bowl soften yeast in warm water. Stir in milk, 1/2 cup sugar, salt, eggs, shortening and half of flour. Mix until smooth. Add enough of remaining flour to handle easily; mix with hands. Turn onto lightly floured board; knead until smooth and elastic (about 5 minutes). Round up in greased bowl, greased side up. Cover and let rise in warm place (85°) until double (about 1 1/2 hours). Punch down; let rise again until double (about 30 minutes). Divide dough in half.
Soften cheese and blend with mayonnaise. Stir in fruit and marshmallows. Fold in whipped cream and tint with food coloring. Place in mold and freeze overnight. Cut in individual portions about 10 minutes before serving. This salad will keep for several weeks in freezer.
Drain beans and corn. Mix all ingredients except margarine and crackers. Place in greased casserole. Melt margarine and mix with cracker crumbs. Place on top. Cook 40 minutes at 350°.
Combine first 3 ingredients; beat well. Sift together next 6 ingredients and add to first mixture. Pour into greased jelly roll pan which is lined with waxed paper that has been greased. Bake at 375° for 15 minutes. Remove from pan by turning over onto a damp towel and let cool.
Combine ham with all ingredients, except bread. Spread on bread with crusts removed. Cover with another piece of bread. Cut each sandwich 3 times into finger sandwiches. Makes about 36. A delicious mixture that stretches ham.
Dissolve jello in liquid and let set until slightly thickened. Whip cream until stiff (adding usual sugar and vanilla). Then add jello and beat with cream until completely mixed. Fold in remaining ingredients and place in refrigerator. Pour into graham cracker crust.
Dissolve gelatin completely in boiling water, stirring about 3 minutes. Add ice cubes and stir until gelatin is thickened, about 2 to 3 minute. Remove any cubes. Blend in Cool Whip. Whip until smooth. Fold in fruit. Chill, if necessary, until mixture will mound. Spoon into crust. Chill 2 hours.
Break spaghetti into 2-inch pieces. Cook according to directions on package. Drain. Place in a 9 x 13-inch pan or glass dish. Stir in butter, Parmesan cheese, salt, pepper and egg until thoroughly combined and evenly spread in pan. Saute chuck, onion and pepper in oil until meat is browned. Drain. Stir in spaghetti sauce, sugar, oregano and garlic salt. Spread cottage cheese evenly over spaghetti. Top with meat mixture. Bake at 350° for 30 minutes. Sprinkle Mozzarella on top. Return to oven for 10 minutes. Let stand 10 minutes before cutting in squares.
In a covered saucepan, cook potatoes in boiling, salted water for 25 to 30 minutes or until tender. Drain well. Peel and cube potatoes. Transfer to a large bowl. Add celery, onion and sweet pickles. Combine mayonnaise mixture to potatoes. Toss lightly to coat potato mixture. Carefully fold in the chopped eggs. Cover and chill thoroughly. Makes 8 servings.
Place all liquid ingredients in large pot. Roll meat into tiny balls about 1-inch round. After pouring chili sauce in pot, fill each jar with water and add to pot. Cook on medium heat for close to 1 hour. Serve with rice or as appetizers. Great to cook ahead and freeze!
Preheat oven to 375°. In an 8 x 12-inch baking dish, combine hot bouillon, uncooked rice and seasonings. Bake, covered, at 375° for 10 minutes. Top with broccoli, 1/2 can French fried onions and the Parmesan cheese. Place fish fillets diagonally down center of dish; sprinkle fish lightly with paprika. Bake, uncovered, at 375° for 20 to 25 minutes or until fish flakes easily with fork. Stir rice. Top fish with Cheddar cheese and remaining onions. Bake, uncovered, 3 minutes or until onions are golden brown. Preparation time: 10 minutes. Makes 3 to 4 servings.
Trim visible fat from brisket. In large reclosable plastic bag, combine remaining ingredients. Add brisket and seal bag; refrigerate overnight.
Mix flour and chili powder seasonings. Coat steaks. Spray skillet with Pam. Brown steaks. Add tomato sauce and salsa. Simmer over low heat, covered, for 20 to 30 minutes. Serve over rice, mashed potatoes or pasta. Exchanges: 3 meats and 2 vegetables.
Mix first 6 ingredients and pour into casserole dish. Mix next 4 ingredients and spread over potato mixture. Bake at 325° for one hour.
Boil together 3 cups sugar, 1 cup milk and 2 tablespoons white Karo. Then in iron skillet, put remaining 1 cup sugar. Heat, stirring until sugar is melted. This is called caramelizing. Add caramelized sugar to other mixture. Cook until forms soft ball in cold water. Remove from heat. Add pecans and beat until creamed. Drop on waxed paper. If hardens before you get all dropped, add a little boiling water to it and stir until creamy.
Arrange peeled, sliced apples in greased baking dish. Pour water over apples. Combine cinnamon and salt; sprinkle over apples. Cream oleo; add sugar, vanilla and flour, mix thoroughly and spread over apples. Bake 1 hour in 350° oven.
Combine cranberries, sugar and pineapple; let stand 30 minutes or until sugar dissolves. Stir marshmallows into cranberry mixture. Fold in whipped cream. Spoon into an 8 1/2 x 4 1/2-inch loaf pan lined with plastic wrap. Cover and freeze at least 8 hours. Remove from pan. Cut into 8 slices.
Drain and rinse roasted red peppers; pat dry with paper toweling. Place olive oil, parsley, lemon juice, capers, garlic and salt in a blender. Whirl until capers and parsley are very finely chopped. Add peppers; pulse with on-off motion until peppers are coarsely chopped, stopping several times to scrape down sides. Taste and adjust seasoning, if needed.
Combine all ingredients in a casserole dish. Bake at 325° for 1 hour.
Set oven at 350°. Grease tube or Bundt pan well with margarine or butter. Cut biscuits into quarters and shake in 1/2 cup sugar and 2 teaspoons cinnamon to coat. Place layers in pan, sprinkling nuts throughout. Combine last 3 ingredients in saucepan and bring to a boil over medium heat. Stir until mixture starts to thicken and pour over biscuits. Bake for 30 minutes. When cool, turn over onto serving dish. For decoration, place nuts and cherries on top.
Turn rolls out of pan. Slit down the middle, all at one time. Add ham and cheese; put top back on rolls. Melt margarine. Add other ingredients. Pour over bread. Cover with foil; let stand in refrigerator overnight. Place in oven at 325° for 20 minutes.
Pour all ingredients, except sour cream into an electric blender container. Cover and blend. Transfer mixture to a serving dish and stir in sour cream to taste, about 1/2 cup. Serve potato chips and corn chips as dippers. Makes about 2 cups of dip.
Mix dry ingredients with moist ingredients. Bake in greased 9 x 13-inch pan. Use vegetable juice, beef broth, fish juice, etc. to make up liquid. Bake at 375° for 40 minutes.
Rinse beans. Heat beans and water to boiling; boil gently for 2 minutes. Remove from heat. Cover; let stand 1 hour. Add remaining ingredients. Bring to a boil, reduce heat, cover and simmer for about 1 hour and 15 minutes, or until beans are tender. (Add water if necessary.) Remove bay leaf and ham bone. Trim meat from bone; add to soup. Season to taste. Makes 7 servings (1 cup each).
Combine all ingredients in a large casserole dish. Bake at 375° for 45 minutes to 1 hour.
Brown meat quickly in 1/4 cup margarine or butter. Push meat to one side and add mushrooms and sliced and chopped onions. Cook until tender, but not brown. Add broth. Heat to boiling. Blend yogurt with flour and stir into broth. Cook until thickened. Add salt and pepper to taste. Serve over hot rice.
Cook rice in chicken broth as directed on package. Do not overcook rice. Mix soup, mayonnaise and curry powder and mix lightly into rice, chicken, water chestnuts, mushrooms, pimentos and almonds. Put into a casserole dish and refrigerate overnight. Bake at 350° until bubbly (30 plus minutes).
Brown chops on medium high heat for 2-3 minutes on each side. Set aside.
*Mix egg whites and Egg Beaters. Pour into warm pan. Cook over low heat until set. Let cool. Cut into squares. (Or if desired, use regular eggs.)
Brown ground beef; drain. Adds salt, chili powder, oregano, onion and tomato sauces. Stir; simmer for 10 minutes. Layer tortillas, sauce and cheese (ending with sauce and cheese) in a shallow baking dish. Bake at 350° for 15 minutes, until cheese is melted. Cut into wedges.
Brown sausage meat in 5-quart ovenproof Dutch oven, breaking up meat with a spoon. Drain off all the drippings. Add peppers and onion and cook until onion is tender. Stir in tomatoes, tomato sauce and seasoning mix. Cover and bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes.
Sprinkle 1 Tbsp. lemon pepper and 1/2 tsp. garlic salt in the bottom of a pan. Place cut chicken on top. Pour soy sauce and water over top of chicken. Add the potatoes and carrots. Cover and bake at 350° for 1 1/2 hours.
Put all ingredients but oil in blender. Blend and the slowly add oil. Blend until thoroughly combined.
Cook chicken. Debone. Cut meat in cubes. Cook macaroni in salt water. Drain well. Thicken broth with the flour. Add chicken and macaroni to cheese and milk. Put in a greased pan or casserole dish. Brown cracker crumbs in skillet with butter. Spread on top of chicken mixture. Bake at 350° for 45 minutes.
About 1 hour before serving, trim fat from pork chops. Sprinkle pork chops with 1/4 teaspoon salt. In 12-inch skillet over medium-high heat, in hot olive or salad oil, cook pork chops until well browned on both sides. Remove pork chops to plate.
Beat milk and lemon juice until thick. Fold in whipped cream and chill in refrigerator for 10 minutes. Add 1 1/2 cups of strawberries and pour into pie shell. Decorate with remaining strawberries and chill 1 hour or chill 1 hour and top with whipped cream.
Wash rice, add to puree and water. Cut the pimento and onion into pieces and with the salt and oleo, add to rice, puree and water. Boil together for 5 minutes. Place in casserole and bake 1 hour at 400°. Sprinkle cheese over top and brown.
Break bread slices into a 9 x 13-inch pan after spraying with Pam. Crumble cooked bacon over bread. Pour Velveeta cheese chunks on top of bread and bacon. Beat eggs, milk and salt together and pour over bread mixture. Cover and refrigerate overnight. Bake, uncovered, in 350° oven for 45 minutes to 1 hour.
Heat oven to 400°. Grease pie plate. Cook vegetables 5 minutes and then drain. Put in pie plate. Pour mixture of milk, Bisquick, eggs, salt and pepper over vegetables and bake 35 to 40 minutes. Use any vegetable you like. Add mushrooms if you want.
Mix with mixer for 4 minutes. Pour into 2 floured and greased loaf pans. Bake 40 minutes at 350 degrees.
Dissolve coffee in rum and water in a bowl. Add remaining ingredients and mix throughly. Roll into balls, using a rounded teaspoonful of mixture for each. Store in tightly covered container for several days. Then roll in additional confectioners sugar. Yields 4 dozen rum balls.
Peel carrots; slice thin and cook until tender in lightly salted water. Cool and add remaining ingredients. Mix, cover and refrigerate overnight, allowing to marinate. (Blend ingredients into tomato soup and pour over carrots.) Serve cold or as a vegetable salad. Serves 15 to 20.
Brown meat. Cook onion, celery and pepper in a pan until transparent. Mix all ingredients together, saving 1/4 of noodles to sprinkle on top. Place	in buttered casserole. Bake at 350° for 45 minutes uncovered. Serves 6 to 8.
Melt butter and smooth flour in it. Add milk, beaten egg yolks, sugar, salt and corn. Fold in egg whites. Bake in a greased casserole dish at 350° until firm. Should take 45 minutes.
Crush graham crackers and mix sugar and melted butter. Pour into casserole dish. Mix cream cheese, confectioners sugar, & cool whip. After mixing, pour over top of graham crackers. Then spread blueberry filling on top. Put in refrigerator and let set.
Sift together the flour, salt and soda. Cream shortening until fluffy. Add eggs; beat until smooth. Add flour; mix well. Drop by teaspoonfuls, 2 inches apart, onto greased baking sheet. Bake at 400° for about 12 minutes. Makes about 60 cookies.
Cream the Crisco and sugar. Add eggs, milk and vanilla. Mix well. Add flour, soda and cocoa. Blend well. Bake in two 9-inch pans at 350° until done.
Cut each biscuit into 1/4ths. In bowl, combine 1 cup sugar and 2 teaspoons cinnamon. Coat biscuits with sugar and cinnamon mixture. Place all pieces in greased angel food or Bundt cake pan. Melt 1 cup brown sugar, 1 tablespoon water and 1 stick margarine and boil for 1 minute. Pour over biscuits. Bake at 350° for 35 minutes. Let stand for 10 minutes.
Mix the first 3 ingredients; shape into meatballs. Brown meatballs in a little shortening. Place the chili sauce and grape jelly in a boiler. Bring sauce to a boil. Add meatballs; simmer 1 hour or more. Serve as hors d'oeuvres or serve over spaghetti, using the sauce as well.
With an electric mixer on medium speed, beat eggs well. Measure 1 tablespoon beaten egg and mix with milk; set aside. To remaining beaten eggs, add sugar, flour, salt and pecans. Stir with wooden spoon to combine. Mixture will be very stiff. Dip hands in reserved egg-milk mixture; use hands to spread dough in lightly greased 15 x 11 x 1-inch jelly roll pan. Spread dough until smooth. The dough is very stiff, but it can be spread out to cover entire sheet.
Grate cheese and let stand until soft. Add biscuit mix and sausage. Mix by hand. Shape into small balls and bake at 375° for 12 to 15 minutes. Serve warm.
Preheat oven to 350°. Put all ingredients in large bowl except spaghetti sauce and cheese. Mix together. Place in pan and pat into loaf. Make tunnel in top of loaf and pour in cheese. Cover. Then pour spaghetti sauce over entire meat loaf. Place in oven for 1 hour.
Drain pineapple well, reserving 1/2 cup juice. Set aside. In a saucepan, bring water to boil. Remove from heat and add gelatin and marshmallows. Stir until dissolved. Chill until partially set. Toss bananas with lemon juice. Fold bananas and pineapple into cooled gelatin. Pour into 8-inch square dish. Chill until firm.