HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll 1/2 of refrigerator roll recipe, 12 x 8 rectangle. Brush with 1/4 cup melted butter or margarine; sprinkle with mixture of 1/4 cup sugar 1- teaspoon ground cinnamon. Roll lengthwise as for jellyroll; seal edge; cut roll in 1 inch slices. In 8 x 8-inch pan or round cake pan you are going to bake rolls in, spray good with Pam. Then melt 1/4 cup margarine. Add 1/2 cup brown sugar and 1/4 cup of light corn syrup. Mix well. Chop up pecans as many as you like sprinkle on top on the mixture in your pan. Then place your rolls in the pan let rise in warm place till double (35 min.). Bake at 350° for 20 - 25 min. For 8 x 10 in pan double your caramel topping recipe.
Remove pulp from tomatoes to form 1/2 inch tomato shells. Turn shells upside down on paper towels to drain. Combine chicken, celery, onions, eggs and relish in a medium bowl. Mix mayonnaise, sour cream and seasoned salt; add to chicken mixture. Toss lightly until mixed. Add salt and pepper to taste. Fill tomatoes with chicken salad and serve garnished with salad greens.
Heat oven to	400°. Drain and rinse blueberries; set aside. Blend egg, milk	and cinnamon in a bowl. Stir in muffin mix just until moistened. (Batter will be lumpy.) Fold blueberries, bananas and nuts	into batter. Pour into one large loaf pan or two mini pans. Top with pecan halves. Bake for 35 to 45 minutes or until a toothpick inserted in center comes out	clean. Cool 15 minutes. Remove from pan(s) and cool completely. Serves 10 to 15.
Mix flour, 2 sugars and salt. Add oil. Take out a scant cup and set aside for topping. To what is left add buttermilk, soda, baking powder, nutmeg and egg. Pour into greased 9 x 13-inch pan.
Mix the first 7 ingredients in heavy saucepan and cook to 232° (soft-boil). Remove from heat and beat. Add vanilla and pecans. When it thickens, pour out on wax paper and cool. Cut into pieces. Ready to serve. Best if refrigerated for several hours before serving.
Beat whipping cream in chilled bowl with chilled rotary beater or mixer. Beat until cream stands in peaks when beater is slowly lifted upright. Beat confectioners sugar and vanilla extract into whipped cream with final few strokes.
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 375° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. Frost as desired. Yield: One 3-layer cake.
Drain pineapple, reserving 1/4 cup syrup. Combine pineapple, reserved syrup, marshmallows and cherries; mix lightly. Let stand for 1 hour. Fold in whipped cream. Sprinkle with almonds and coconut. Makes 6 to 8 servings.
Cream butter and sugar; beat until light. Add egg and again beat until light. Add sifted dry ingredients alternately with orange juice. Fold in blueberries. Pour into paper-lined muffin tins. Sprinkle with Crumb Topping. Bake in 375° oven for 30 minutes. Dust with confectioners sugar.
All ingredients should be at room temperature. Grease a 9-inch spring-form pan. Mix butter and graham crackers well. Reserve 1/4 cup for garnish. Press firmly on bottom of pan. Set aside. Mix cream cheese, sugar and salt. Add egg yolks, one at a time, beating after each addition. Add flour, sour cream and vanilla. Mix well. In separate bowl, beat egg whites with 1 teaspoon cream of tartar and gradually add 3 tablespoons sugar and beat until stiff. Fold egg whites thoroughly into cheese mixture and pour mixture into pan. Sprinkle remainder of crumbs on top. Bake at 350° for 1 hour and 15 minutes. Turn off heat. Open door; leave for 15 minutes. Cool before removing from pan.
Bake at 350° for 1 1/2 hours. Stir while baking (tastes better). Can add more cheese.
Combine all dry ingredients in large mixing bowl. Add egg whites, milk, applesauce and vanilla. Beat 2 minutes at medium speed. Stir in boiling water (batter will be thin).
Mix the first 3 ingredients and press into a 9 x 13-inch pan or Pyrex dish. Bake at 350° for 20 minutes and let cool.
Grease and flour a 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes, or until top is brown and toothpick comes out clean.
In large saucepan, combine peas, corn, salt, sugar and nutmeg. Add cream and cover. Cook over medium heat until vegetables are desired tenderness, stirring occasionally. Thicken by combine cornstarch and water. Stir into vegetable mixture, bring to boil, stirring occasionally.
Mix well and cook until mixture is thickened. Remove from heat and let set until almost cool. Whip mixture with prepared Dream Whip. Serve with pineapple, apple slices, strawberries, bananas, melons and any other fruit.
Mix together. Bake at 400° for about 30 to 40 minutes.
Bake sheet cake. Punch holes with a toothpick in the top. Cook pineapple and sugar until sugar is dissolved.	Pour over hot cake. Mix	pudding by package directions and pour over hot cake. Cool cake, then spread Cool Whip over top and sprinkle with coconut. Cover and refrigerate.
Combine first 6 ingredients. Mix sugar, vinegar and celery seed. Pour over vegetables and let stand overnight or a few hours.
Cream the sugar and shortening. Add milk and eggs and mix well. Stir in flour and baking powder. Roll dough thin and cut into circles. Put 2 circles together with filling in center and pinch outer edge shut. Bake at 325° until bottoms are slightly brown.
Mix all ingredients and freeze until ready to use. Let thaw 1 1/2 hours. Chop and add ginger ale. Serves 50 people.
Fry bacon and pork chops in hot bacon drippings until brown on both sides. Reduce heat; cover and cook over low heat until chops are tender, about 30 minutes. Stir flour into fat (oil) and cook until browned. Pour milk over chops and simmer until gravy is thickened. Crumble the crisp bacon on top.
Preheat oven to 350°. Generously grease and lightly flour a 9 x 5 x 3-inch loaf pan. In a bowl, mix flour, sugar, baking powder, salt and soda. Cut in shortening. Stir in orange juice, egg and orange peel, mixing just to moisten. Fold in cranberries and nuts. Spoon into prepared pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan. Cool completely. Wrap and store overnight. Makes 1 loaf.
Mix soup, Ro-Tel, broth and onion together. Spread layer of chips in baking dish; add 1/2 of the chicken, then pour 1/2 of soup mixture over. Cover with another layer of chips and repeat until all used. Cover with cheese and bake at 350° for 30 to 35 minutes.
Place carrots and water in casserole; cover with tight lid or plastic wrap. Microwave on High (100%) for 6 to 8 minutes or until tender. Allow to stand 5 minutes, then drain.
Cook cabbage until tender in salt water. Drain and set aside. Mix in a skillet and heat the cheese, soup, 1/2 cup margarine or butter, milk and mayonnaise. Put this with cabbage; stir, then put in a casserole dish. Crush crackers; melt 1/2 stick margarine and mix together, then put on top of casserole. Sprinkle top with grated cheese. Bake in 375° oven until hot and bubbly.
Preheat oven to 350°. Melt butter in saucepan. Turn off heat. Stir in brown sugar, eggs, vanilla and nuts. Mix in dry ingredients: flour, salt and baking powder. Pour into a greased and floured 9 x 13-inch pan. Bake in oven for 25 to 30 minutes. Cool 10 minutes and cut.
Heat soup with both cheeses until cheese is melted and add shrimp. Serve with chips or crackers.
*You may substitute 1 egg and 1 cup egg nog for the eggs and cream.
Combine the first four ingredients. Set aside. Cook okra in boiling water 10 minutes or until tender. Drain. Heat oil over medium heat and saute onion and pepper until tender. Stir in sugar mixture. Add okra and simmer until heated through stirring as little as possible. Serve with rice if desired.
Mix flour, salt, soda, sugar and brown sugar and stir. Add 2 eggs, 1 cup butter and 1 cup peanut butter. Batter may be stiff. Spoon on cookie sheet. Press with fork. Bake at 350° until light brown.
Heat oven to 350°. Grease 15 1/2 x 10 1/2 x 1-inch pan. Sift together flour, baking powder and salt. In large saucepan, melt butter. Stir in brown sugar. Cool 10 minutes. Add eggs, one at a time. Beat after each addition. Stir in flour mixture, nuts and chocolate pieces until well blended. Spread in pan. Bake 25 to 30 minutes or until center springs back when lightly touched. Cool and cut into 2-inch squares. Makes 3 dozen.
Mix all ingredients in covered bowl. Add Ranch dressing to taste; stir in pasta. Cool, covered, overnight or for several hours for best flavor.
Heat oven to 425°. Mix 2 cups Bisquick baking mix and 1/2 cup cold water until soft dough forms. Roll or pat into 12-inch circle on ungreased cookie sheet; pinch edge, forming 1/2-inch rim. Top with desired ingredients. Bake until crust is golden, 20 to 25 minutes.
Mix milk, juice, Cool Whip, pecans and pineapple well and pour into 2 pre-baked pie shells. Chill until set.
Combine the 1/2 cup melted butter or margarine with cracker crumbs and pat into a 13 x 9-inch pan. Beat eggs on high speed for 4 minutes. Add sugar and 3/4 cup softened butter or margarine to eggs and beat for 5 minutes. Spread this over crumbs. Chill in refrigerator for 30 minutes. Spread drained pineapple over creamed mixture. Arrange sliced bananas over top of pineapple, cover with Cool Whip. Sprinkle with chopped nuts. Cover and refrigerate 6 hours or overnight. Garnish with maraschino cherries. Makes 12 servings.
Thaw and drain spinach on paper towels until dry. Mix all ingredients together. Cover and refrigerate at least 2 hours before serving. Great with vegetables.
Begin this the night before by placing the meat in a large bowl along with the bay leaves and thyme. Pour the Guinness and Port all over it. Place a plate over the top of the meat and leave in a cool place overnight.
Cook the sugar, cornstarch and water until thick. Add Jell-O. Stir in cut up strawberries. Pour into pie crust. Top with whipped cream.
Shred lettuce and place in bottom of 9 x 12-inch dish. Cover with eggs. Add salt, pepper and peas. Sprinkle with Italian dressing. Add bacon and cheese. Cover completely with salad dressing or mayonnaise. Keep in refrigerator 24 hours before serving.
Combine sugar, syrup and cream in a deep saucepan. Stir carefully over low temperature until sugar is dissolved and syrup starts to boil. Add butter; boil to soft ball stage. Stir occasionally to prevent sticking. Cool until warm to touch. Add vanilla and salt; beat until creamy. Turn into buttered 8 or 9-inch square pan. Cut into squares.
Grind all together. Cook to thicken (takes some time). Put in jars and seal. Makes about 10 pints.
Mix yeast with lukewarm milk and eggs. Place dry ingredients in big bowl; make well in center and add egg and yeast mixture. Add melted butter. With hands, work into a smooth batter. Cook on a well-greased, hot waffle iron until done. Sprinkle with powdered sugar. Top with whipped cream, flavored and sweetened to taste; serve with fresh, sweetened strawberries.
Brown hamburg with onion. Drain fat. Add taco seasoning, tomato, chillies and tomato sauce. Bring to boil; reduce heat and simmer 10 minutes. Combine eggs and Ricotta cheese. In a greased 9 x 13 pan, layer the tortillas, 1/2 of hamburg mixture, tortillas, 1/2 of Ricotta mixture and 2 cups Monterey Jack cheese. Repeat. Bake 20 to 30 minutes at 350°.
Cook onion in margarine until golden. Add broccoli as it comes from package. Add soup and cheese and simmer until broccoli is well thawed. Add cooked rice and almonds. Simmer a few minutes more. Pour into 2-quart casserole and bake at 350° for 30 minutes. Makes 4 to 6 servings.
Boil ingredients, stirring constantly, until forms a soft ball when tried in cold water. Remove from fire, beat until thick. Add 1 cup chopped nuts, if desired.
Cut crust off of bread. Roll thin with rolling pin. Mix cream cheese with 1 tablespoon sugar and spread on each piece of bread. Roll up bread slice and dip in butter, then cinnamon-sugar mixture. Cut in half. Bake at 350° for 8 to 10 minutes. These can be made several hours ahead of time, then baked right before serving. These are great for any occasion.
Mix sugar, eggs and margarine. Add milk and flour with soda. Shape dough into 2-inch roll and chill until hard. Cut very thin. Dip one side in sugar. Place on greased cookie sheet. Place walnut or peanut half on each cookie. Bake at 350° for 6 to 8 minutes.
Crumble dried	chipped beef into greased baking pan. Mix soup, sour cream and onion powder.	Lay chicken pieces on the dried beef and spread soup mixture over the chicken. Bake at 275° for 3 hours. (While you are at church.)
Place in saucepan the milk, sugar, flour, cocoa and salt. First add only enough milk to make a paste. Add egg and mix well. Cook over medium heat, stirring constantly to keep from scorching. When thick, remove from heat. Add butter and vanilla. Pour into a baked 8-inch pie shell and let cool completely.
Cream sugar and shortening, eggs and molasses. Add ginger, soda and salt to flour. Add pecans. Make into rolls the desired size of the cookies and place in refrigerator. Allow to stand overnight or longer, then slice and bake at 350°.
Prepare carrot cake mix as directed on box. Stir in nuts, raisins and pineapple. Bake in a greased and floured 13 x 9 x 2-inch pan for 35 to 45 minutes at 350°. Frost cooled cake with cream cheese frosting.
Prepare clear broth and set aside. Saute onion in butter and oil until golden. Add rice and stir until rice has absorbed liquid. Pour wine in and stir 2 minutes. Begin adding broth; stir occasionally until rice is almost cooked. Add saffron. Premix cheese and cream and add to risotto. Turn off heat. Sprinkle remaining cheese and serve hot. Makes 4 servings.
Preheat oven to 350°. Grease a 13-inch by 9-inch baking dish. Combine sugar, 3 tablespoons of the flour, and cinnamon in a large mixing bowl. Add apples and Jack Daniel's. Stir to coat apples evenly with sugar mixture. Pour apples into greased baking dish. Combine remaining 1 cup flour, salt, and brown sugar in medium mixing bowl. Cut in butter until mixture resembles coarse crumbs. Stir in oats and pecans. Sprinkle crumb mixture over apples. Bake for 30 to 35 minutes or until topping is golden brown and apples are bubbly. Serve plain, with ice cream, or caramel sauce.
In bean pot, small roasting pan, etc. mix all of the ingredients. Add 1/2 the bacon grease. Bake at 375° for first hour. Turn to 350° and bake for remaining 2 hours.
Place chopped apple in an 8-inch square pan coated with cooking spray. Combine cranberry sauce and orange juice, stirring well. Spoon cranberry sauce mixture evenly over apple.
Cook the potatoes and turnips in boiling water until tender, then drain well. Mash together until smooth. Beat in the butter and the snipped chives. Season to taste. Serve hot.
Brown ground chuck; drain fat. Put all ingredients in slow cooker in order listed. Stir once to combine. Cover and cook on low setting 10 to 12 hours or high setting 5 to 6 hours.
Butter and flour 10 inch springform pan. Line bottom with waxed paper. Butter and flour paper. Preheat oven to 350°. Sift flour, baking soda, ginger, cinnamon, cloves, and salt into medium bowl. Set aside.
Place frozen hash browns in 13 x 9-inch pan. Melt 1 stick oleo and pour on top. Mix sour cream, soup, cheese, salt and pepper together. Layer ham on top of hash browns. Pour mixture on top. Bake for 45 minutes at 350°.
Wash and dry lettuce. Tear into bite size pieces. Sprinkle with bread crumbs. Add croutons and salad dressing right before serving. If you don't add the bread crumbs, the dressing will stick to the croutons.
Cut potatoes into bite size pieces. Mix potatoes and all ingredients together in a large bowl. Chill and serve.
Mix all ingredients, except bread, well. Heat nonstick skillet on stove. Melt about 1 tablespoon of butter in skillet on medium heat. Quickly "dunk" bread slices into egg mixture, then put in skillet. Cook until lightly browned, turn, cook until lightly brown. Remove from skillet; spread with butter and top with syrup. For an added treat, top with your favorite jelly.
Brown hamburger, onion and chili powder together. Drain, if necessary. Add kidney beans and tomato sauce, Simmer 5 to 10 minutes. Serve with cheese and chopped onions for topping.
Drain apricot halves. Combine with all ingredients, except apple. Simmer, covered, for 15 minutes, or until thoroughly heated. Stir in apple and heat 5 minutes longer or until apple is heated, but not soft. Serve warm in individual fruit cups.
Preheat oven to 375°. Grease a baking dish (8-inch) with butter or cooking spray. Combine all ingredients in a bowl and mix well. Spoon the mixture into the baking dish. Bake in the preheated oven for 25 minutes. Serve warm with the crackers, Fritos or chips of your choice. Serves 6 to 8.
Sprinkle roast with salt and pepper. Brown roast in shortening in a Dutch oven over medium-high heat. Reduce heat to low. Cover and cook 1 1/2 hours. Drain; discard drippings. Add tomato sauce, 1/2 cup water, onion and garlic to Dutch oven. Combine vinegar and next six ingredients. Stir well; pour over roast. Cover; cook 1 hour or until meat is tender. Remove roast; save liquid in Dutch oven. Combine cornstarch and 2 tablespoons water until smooth. Stir. Cook over medium heat, stirring constantly, until bubbly and thick. Spoon over meat; use the rest as gravy.
Cream together cream cheese and sugar until fluffy. Beat in lemon juice and fold in cranberry sauce and nuts. Fold in thawed Cool Whip and mix all well. Pour into 1-quart mold or 9 x 5 x 3 1/2-inch loaf pan. (I recommend spraying with Pam first.) Freeze for 24 hours. Remove from freezer just before serving. Unmold and garnish with green grapes, if desired.
Peel and slice onions; boil until transparent. Drain. Beat eggs with salt and pepper. Add milk, cracker crumbs and cheese. Stir in onions while hot. Pour into a 1 1/4-quart casserole dish. Drizzle with melted margarine. Bake in 350° oven for 45 minutes. Will freeze well.
Mix all ingredients together and pour into ungreased cake pan. Makes 1 (9 x 13-inch) or 2 round 9-inch cakes. Bake at 350° about 1/2 hour.
Heat oven to 350°. Grease 13 x 9-inch pan. In a large bowl, stir together flour and brown sugar. Cut in margarine until mixture resembles large crumbs. Add egg; mix well. Stir in chocolate chips and nuts. Reserve 1 1/2 cups of the mixture. Press remaining crumb mixture onto bottom of pan. Bake 10 minutes.
Dip fresh strawberries in chocolate bark. Really pretty for showers and taste oh, so good.
Bring sugar and water to a boil until sugar dissolves. Cool. Combine orange juice, bananas and lemonade in blender; process until smooth. Add pineapple juice and sugar syrup; mix well. Can put in freezer and store until ready to use. Thaw 1 hour before serving and spoon into punch bowl. Add 7-Up just before serving.
Mix sour cream, chilies and chicken. Place small amount in tortilla. Sprinkle with cheese. Line in rectangular pan. Mix cream of chicken soup and enchilada sauce. Pour over enchiladas. Cover with remainder of cheese. Bake in greased pan, uncovered, at 350 for 40-45 minutes.
Brown beef in large kettle. Drain and add onions. Cook until onions are tender. Add remaining ingredients except cheese. Simmer for 15 minutes. Ladle into bowls. Add cheese. Makes 6 to 8 servings.
Peel and dice apples. Mix the rest of ingredients together. Pour into an 8-inch square pan and bake for 40 minutes at 350°. Leave plain or serve with whipped cream or ice cream.
Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water, milk and margarine until very warm (120° to 130°). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 3 to 4 cups of flour until dough pulls cleanly away from sides of bowl.
Place artichoke hearts and mayonnaise in blender or food processor and puree. Add grated cheese and crushed garlic; puree until well blended. Bake in casserole dish at 350° for 30 minutes. Serve hot with Melba toast or cubed baquettes.
Cook macaroni; drain. Mix together all ingredients, except Cheddar cheese. Put into a 9 x 13-inch greased pan. Top with Cheddar cheese. Bake at 350° for 40 minutes.
Crumble, tear or dice bread. Place in rectangular pan (about full pan). Shake cinnamon and nutmeg over dry bread. Combine and mix well all other ingredients. Pour over dry bread mixture.
Place broccoli and carrots in 1 1/2-quart glass casserole dish. Cover with glass lid. Microwave for 10 minutes on High. Drain. Stir in corn, cheese and seasonings. Sprinkle with onion rings. Microwave for 5 to 6 minutes or until heated through. Let stand for 2 minutes before serving.
Chop vegetables. Mix mayonnaise and whipping cream with sugar, salt and pepper. Add vegetables and let stand overnight.
Select very ripe plantains, with a partially black or all black peel and a little soft to the touch. Remove the peel and slice the plantain obliquely, or in a slant, in about 1-inch slices.
Mix sugar, cocoa, oleo and milk. Bring to a boil. Remove and add peanut butter, oatmeal and flavoring. Mix in raisins or dates (optional). Drop by small pieces onto waxed paper.
Cube and boil potatoes. Combine onion, Velveeta, mayonnaise, mustard and salt. Toss with potatoes to coat. Spread into 9 x 13-inch pan. Top with sliced green olives and sprinkle with bacon bits. Bake at 350° for 30 to 45 minutes, until bubbly and browned on top.
Preheat oven to 300°. Prepare chocolate crumb crust. Stir together margarine and cocoa until smooth. In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and vanilla, then flour. Measure 1 1/2 cups batter into medium bowl. Beat in cocoa mixture. Spoon half the vanilla batter into prepared pan, then half the chocolate batter. Repeat, ending with chocolate batter. With spatula, cut through batters to marble. Bake 50 to 60 minutes or until center is set. Cool. Then chill in refrigerator.
Mix ingredients together and marinate chicken for 1 hour. Bake on tinfoil-lined baking sheet at 350°, pouring off fat occasionally. Cook until as crisp as you like.
Preheat oven to 350°. In large bowl, combine flour, brown sugar and 1 cup butter; blend well. Press mixture in ungreased 15 x 10-inch jelly roll pan or 2 (9-inch) square pans. Bake for 10 to 12 minutes.
Mix last 4 ingredients and then add Cool Whip. Chill in refrigerator. (Fruit cocktail may be used in place of pineapple.)
Mix well and put into unbaked pie shell. Bake at 350° for one hour or until it gets brown. Very rich.
Prepare crescent rolls as directed in a pizza pan or rectangular baking sheet. Let cool. Spread cream cheese onto crust with spatula. Cover with cocktail sauce, spreading to edge like pizza. Crumble crab meat on top; chill.
Measure water into large mixer bowl. Sprinkle yeast over water. Add dry milk, sugar, salt, oil and about 3 1/4 cups flour to make a thick batter. Blend well. Beat 3 minutes at medium speed of mixer. By hand gradually add remaining flour to form a very stiff dough. Toss dough on floured surface until no longer sticky. Knead until smooth, 1 to 2 minutes. Divide in half. Using a rolling pin, shape dough into a 12 x 6-inch rectangle. Roll up tightly, starting with 6-inch side. Seal edges and end. Place seam side down in well-greased 8 1/2 x 4 1/2-inch pans. Cover. Let rise in warm place until doubled in size, about 1 hour. Bake at 375° for 35 to 40 minutes. Remove from pans immediately. Brush with butter. Cool on wire rack.
Combine all ingredients except tomato sauce in heavy skillet. Cook until meat is cooled and onion becomes transparent. Add tomato sauce and simmer 30 minutes to 1 hour.
Mix all ingredients except margarine. Cook until mixture forms a soft ball when dropped in cold water. Add margarine and beat until thick and creamy. Drop by spoonful onto buttered waxed paper.