HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake rolls in a 15 x 10-inch pan (press rolls flat, sealing edges together. Bake according to package directions).
Mix cake flour, sugar, baking powder, salt, water, extract, oil and egg yolks together for one minute. In separate bowl, beat egg whites and cream of tartar until stiff. Fold into batter. Bake in ungreased tube pan for 65 minutes at 325°. Invert pan on bottle until cool, as soon as removed from oven.
Early in day or day before serving, prepare strawberry gelatin as label directs; pour 1/8-inch layer in bottom of 8 cup mold. Refrigerate until set, about 20 minutes. Arrange 6 strawberry slices on gelatin layer, then carefully pour a 1/4-inch thick layer of gelatin over strawberries; refrigerate until almost set. Refrigerate remaining strawberry gelatin until mixture mounds when dropped from spoon. Fold in remaining strawberry slices; carefully spoon over layer in mold. Refrigerate until almost set.
Place jello in a large bowl. Drain beets; reserve juice to make 2 cups. Add water if necessary; bring to a boil and pour over jello. Cool. Add vinegar, beets, undrained pineapple and nuts. Pour into mold and chill.
Generously spread softened cream cheese on sliced ham. Place 1 pickle spear at the end of the slice and roll up. Slice into bite-size pieces and chill.
Combine cake mix, 1 egg, butter and vanilla in bowl. Mix until crumbly. Press into 13 x 9-inch baking pan.
Boil chicken until tender, reserving 2 quarts chicken broth. Cut chicken into pieces. Cook spaghetti in chicken broth. Cut cheese into spaghetti mixture. Saute onion and peppers in oleo. Add cut up chicken. Add rest of ingredients to spaghetti mixture. Bake at 300° for 30 minutes or longer, if desired.
Simmer for 1 hour the first 4 ingredients. Cut wieners into pieces; add to sauce and simmer for 15 minutes. Put in a chafing dish and serve.
Cook pasta according to package directions. Place basil, nuts and garlic in a blender and blend until finely chopped. With the blender still running, pour in the olive oil in a thin stream. Add the cheese, salt and pepper to taste to combine. Then with 2 tablespoons hot water, toss pesto with hot pasta (cooked and drained) and serve.
Soften and cream the cream cheese; add oranges and pineapple. Mix in dry Jell-O with Cool Whip.
Preheat oven to 325°. Take top rack out. Use large mixing bowl. Mix Crisco and sugar together until smooth. Add flour, a little at a time, mixing well. Add other ingredients, one at a time. Mix well after each ingredient. Grease pan well. Pour mixture in pan and bake for 1 1/2 hours or until done. Mix all ingredients by hand.
Add all ingredients together. Bake in tube pan at 350° for 1 1/2 hours. Cool in paper bag.
Preheat oven to 375°. Cut paper bag. Put on top of cookie sheet. Drop mixture onto bag by the teaspoon. Put in oven and turn oven off!! Leave in for 4 hours or longer. Forget about them!!!
Add the cheese to the dressing and let stand in the fridge for a couple of hours before using. The Ranch base gives a totally unique taste to the dressing.
Place chicken in a medium skillet. Pour barbecue sauce over chicken. Pour Coke over barbecue sauce. Cook on medium heat with cover on skillet for 30 minutes. Uncover and turn chicken and simmer until done, about 15 to 20 minutes. Great for pork chops too.
Mix flour, sugar, cocoa, water, baking powder and baking soda. Then add salad dressing and vanilla. Bake for 35 minutes in an oblong pan at 350°. Frost with your favorite frosting.
Cream sausage and Cheese Whiz together. Add Bisquick and milk and mix thoroughly. Form into small balls.
Beat eggs; add butter, flour, sugar, milk and seasoning, then the corn last of all. Bake at 350° until golden brown.
Cook onion, garlic and hamburger. Add other ingredients; simmer for 30 minutes. Serve over spaghetti.
Whirl the basil, garlic, nuts and cheese in blender or food processor until mixed well. Then add olive oil in slow steady stream until a smooth paste is formed. Use in pasta, as a sauce for pizza or on a slice of bread with lettuce and tomato. May be refrigerated up to a month. Pour a thick layer of olive oil on top to keep from discoloring.
Preheat oven to 350°. Boil shrimp in salted water for 2 to 3 minutes. Drain and chill. Brown chicken in oil. Set aside. Saute pepper and onions in oil. Combine sauteed vegetables, tomato sauce, sherry, salt, Worcestershire sauce, pepper, thyme and parsley. Cut chicken breasts into pieces. Add to vegetable and tomato mixture.
Cut squash into serving pieces; remove seeds, fibers and rind. Cut into cubes. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add squash. Cover and heat to boiling; cook 15 to 20 minutes or until tender. Drain. Heat oven to 400°. Mash squash; stir in remaining ingredients. Turn mixture into ungreased 1 quart casserole. Bake, uncovered, 20 to 30 minutes.
Combine pineapple, apples, lemon juice and lemon peel. Combine sugar, flour, cinnamon and nutmeg; add to fruit and mix well. Spoon filling into 1 pie crust. Dot with butter. Cover with second crust. Make 6 slits in top crust. Bake at 450 degrees for 10 minutes. Reduce heat to 350 and bake another 50 minutes.
Mix together the cake mix, eggs and apple filling. Put into a 9 x 13-inch pan. Mix together the sugar, flour, margarine, cinnamon and pecans. Sprinkle over the top of cake in pan. Bake at 350° for 40 minutes. Serve with whipped topping.
Cook macaroni by itself. Saute onion in butter until tender. Drain macaroni. Add onion, cheese, soup and beef. Mix well. Cook in a 350° oven for 25 minutes.
Mix all ingredients and moisten with mayonnaise. Serve as salad on greens or makes a great sandwich.
Blend cream cheese with 1/2 cup of the cranberry sauce. Spread in the pie shell. Combine 1/3 cup brown sugar, cornstarch and salt. Blend in remaining cranberry sauce. Spread carefully over cheese layer. Bake at 375° for 35 minutes.
Mix ingredients. Put in a 9 x 13-inch container. Cover and freeze. This may remain in freezer any length of time. Take out a full hour before serving and let soften slightly.
Beat together cream cheese, sugar, salt and vanilla until creamy. Blend in whipped cream. Use hand beaters at low speed. Pour into graham cracker crust. Add your favorite topping. Chill for at least 6 hours (overnight is best). Enjoy!
Cream shortening; add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture, mixing until smooth. Gradually add orange juice, beating just until blended; stir in orange rind and nuts. Bake in greased and floured 9 x 5 x 3-inch loaf pan at 350° for 60 to 65 minutes or until bread tests done.
Soak bread crumbs in milk and mix with beef, salt and onion. Form into 12 balls. Roll in flour and brown in margarine. Combine remaining ingredients and pour over meat. Simmer 10 minutes, stirring several times until meat balls are glazed. Yields 4 servings.
Cook carrots in 1/2-inch boiling salted water for 10 minutes. Drain. Combine crackers, onion powder, green pepper and pepper. Alternate layers of carrots and crumb mixture in greased 1-quart baking dish. Pour butter over and sprinkle with cheese. Bake 15 to 20 minutes or until cheese melts.
Sift the first 4 ingredients together; add lard and butter. Bake 20 minutes in small cupcake pans or muffin tins.
Break up meat in bowl. Combine rest of ingredients. Stir these into meat with hands. Blend well. Refrigerate 24 hours. Stir again. Form into 2 (12-inch) loaves. Wrap in aluminum foil. Refrigerate 24 hours. Unwrap. Place on upper part of broiler pan with water in lower part of pan. Bake 1 1/2 hours at 350°. Cool thoroughly before sampling.
Mix the first 4 ingredients with hands in a large bowl. Shape into small balls. In a double boiler, melt the Toll House morsels and wax. Dip each ball into mixture with fork. Drain and place on wax paper to cool. Store in refrigerator or cool room.
Pour ingredients over meat and cook in crock-pot on low all day. Either slice or pull apart for sandwiches.
Scramble sausage; drain and add onion, oregano and catsup. Add cheese until melted. Spoon onto bread; can be frozen until needed. Bake at 325° for 15 to 20 minutes. Serves 12 to 20.
Mix milk, sugar and margarine. Bring to a boil for 7 minutes, stirring constantly. Then add marshmallow cream, chocolate chips and pecans. Beat and drop on wax paper with a spoon.
Drain beans and mix remaining ingredients thoroughly. Bake at 350° for 30 minutes or until French fried onions are browned.
Mix well together. Make into two rolls. Wrap into foil and chill 24 hours. Place on cookie sheet and bake at 350° for 1 hour. Cool in juice and re-wrap in fresh foil or freezer bag. Refrigerate or freeze. Contains 24 ounces protein. May adjust spices to taste.
Fill a 1-quart pot halfway with water. Add scallions, lime, coconut cream and salt or all-purpose seasoning. Let this simmer until the peas are cooked, then add rice, margarine and more water. This should be stirred periodically while rice is cooking. Heat under pot should also be turned down very low. This will allow water to dry out, therefore not cooking the rice too soft.
In a saucepan, cook onion in butter until tender. Stir in flour; cook and stir 2 minutes. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add Velveeta cheese; cook over low heat until cheese is melted. Set aside.
Cream butter; add sugar. Mix in 2 eggs (beaten slightly). Add vanilla; stir in flour. Add chocolate squares (melted) and pecans. Bake at 325° (preheated) oven 25 minutes. Be watchful not to overbake. To have "under-done" is part of the delicious secret.
Grease a 2-pint ovenproof pudding basin. Mix all the ingredients together. Cover and leave overnight in the refrigerator. Spoon the mixture into the prepared basin. Cover with pleated greaseproof paper and foil and secure with string. Steam for 6 hours. Cool, then remove the covers. Turn out of the basin and cover the pudding tightly with greaseproof paper. Store for at least 1 month in a cool place.
On lightly floured surface, form dough into 24-inch roll. Place on greased cookie sheet sprinkled with cornmeal. Join ends to form ring, pressing together to seal. Diagonally slash top of dough with knife at 1-inch intervals. Grease outside of 6 ounce custard cup or empty 16 ounce can; place inside ring. Cover; let rise in warm place until double in volume, about 1 1/2 hours. Sprinkle with additional cornmeal. Bake at 375° for 25 to 30 minutes or until golden brown.
In small bowl combine paprika, sugar, salt and cayenne. Add vinegar and egg. Beat well. Add salad oil in slow, steady stream, beating constantly with mixer or rotary beater until thick. Transfer to storage container. Cover and chill. Makes about 1 2/3 cups.
Mix milk, egg and butter. Add flour, baking powder, sugar and salt. Add more milk if batter is too thick. Pour on hot griddle.
Cut sausage into bite-size pieces. Saute in vegetable oil. Stir in onion and green pepper; continue to saute until vegetables are tender. Stir in the water, pimiento, broth and black pepper. Bring to a boil. Stir in the rice and black-eyed peas. Cover, lower heat and simmer 20 minutes. Makes 6 servings (about 1 cup each).
Mix until creamy and smooth. Refrigerate and serve with any fruit. Strawberries are a favorite!
Fry bacon until golden. Add water. Simmer 5 minutes. Add salt and vegetables, except potatoes. Simmer 30 minutes. Add potatoes, tomatoes, pepper and thyme. Cook 20 minutes. Add clams and juice. Cook 10 minutes. Thicken with flour and water.
Mix everything together, except the whole cloves and oranges. Take a pointed object to make holes all over the orange. Stick 1 whole clove in each hole. Feel free to make a pattern with the cloves. Roll the oranges in the mixture or pour mixture in a bag. Shake your orange inside the bag. Put oranges in a dish and pour mixture in the dish. Set in a room where you want it to smell good.
Bring to boil vinegar. Add gelatin. Reduce heat to low. Stir until gelatin is dissolved. Add peppermint extract. Brush on back of stickers-to-be (can use heavy wrapping paper, magazine pages, greeting cards and so on). Let dry. Trim, lick and stick. Remainder stored in air tight jar will not spoil for many months, but will solidfy. To use again, warm in pan of hot water.
Brown ground beef and drain. Mix soup, ground beef and 1 cup of Cheddar. Add Tater Tots and mix. Pour into 2-quart casserole dish. Bake at 400° for 30 minutes. Sprinkle remaining cup of cheese on casserole and bake until cheese is melted and slightly brown.
Layer the ingredients in the order listed in a 9 x 9-inch pan. Cook in 350° oven for 1 hour.
Cut flour and Crisco together. Add egg, water, vinegar and salt after mixing first in a cup. Makes 3 (9-inch) pie crusts.
Combine all ingredients in a blender. Makes 2 cups. Contains 300 calories and 8 grams protein per cup.
Mix dressing and seasoning. Pour dressing mixture over chicken. Cover and refrigerate 20 minutes. Drain. Place chicken on grill (or oven or microwave can be used). Place in ovenproof dish. Grill on medium heat for 10 to 15 minutes on each side or until tender.
Boil raisins in water for 15 minutes. In a large bowl, combine the raisins, sugar, Crisco, salt and spices. Add applesauce, sour milk, baking soda and flour. Beat until well blended. Bake in a slow oven about 1 hour or more at 325° or 350°.
Pour boiling water over dates. Cool. Cream butter, sugar and soda. Add eggs and vanilla. Beat well. Add flour, cocoa and salt. Mix well. Pour in 13x9-inch pan. Sprinkle with broken walnuts and chocolate chips. Bake at 350 degrees for approximately 1/2 hour. Test with toothpick for doneness. When cool, sprinkle with powdered sugar.
Place all ingredients in a blender and mix well. Store in airtight container in refrigerator. This keeps for a long time. Serve with any mixed green salad.
Mix ingredients (except juice). Heat and serve in chafing dish to keep warm. Dip crisp cracker or melba toast rounds or like. Serves about 20.
Prepare stuffing mix according to directions on package. Use an ice cream scoop or medium-size spoon to place stuffing in inside of chicken breast. Fold other half of chicken breast over the stuffing. Brush butter on chicken and bake on a sheet pan until lightly brown.
Cream butter and sugar. Add eggs; beat well. Sift together flour, spices and salt; add to creamed mixture. Stir in raisins, figs, nuts and apples. Cook in waxed paper lined tube pan at 300° to 325° for 1 to 1 1/2 hours. Don't overcook. To use loaf pan, you may need to change cooking time.
Crush Oreos and line bottom of pan (9 x 13-inch). Soften ice cream and spread over Oreos. Freeze until hard.
Mix all ingredients and turn into a greased casserole or baking dish. Top with butter and paprika if desired. Bake at 350° for 30 minutes.
Place all ingredients in a bowl and mix until well blended. Frost when cake has cooled. Should refrigerate cake once it is iced.
Place in bowl flour, sugar, baking powder and salt. Make a well in center. Combine eggs, oil and milk. Add all at once to dry mixture. Stir just to moisten. Any fruit or jam can be added. Place in paper-lined microwave pan. Cook in microwave 4 to 4 1/2 minutes or when toothpick placed in center comes out clean.
Prepare rice according to package directions. While rice is cooking, combine the sausage, bell pepper, onion and mushrooms in skillet with cooking oil. Cook over medium heat about 10 minutes, stirring often until vegetables are tender. Drain off excess oil. Add cayenne pepper, seasoned salt and Worcestershire sauce. Stir well. Add cooked rice to mixture. Stir well. Serves 6 people.
Preheat oven to 350°. Mix all ingredients and beat 30 seconds. Pour into pan sprayed with Pam and bake for 65 to 70 minutes. Done when inserted toothpick comes out clean.
Sift together the flour, salt, soda and spices. Cream butter and brown sugar; add egg and milk. Beat until smooth. Stir in sifted mixture and remaining ingredients; beat until well-blended.
Put first 6 ingredients in pot, cook 30 min. Add chili-blend and paprika. Cook until meat in done. Salt to taste and add sugar. If too thin add 2 tbsp. flour.
Heat oven to 325°. Mix turkey, crackers, salt, pepper and brown sugar in large bowl.	Add remainder of ingredients and mix well with hands. Place all mixed ingredients in a 9 x 9-inch glass Pyrex dish and mold into loaf form. Bake in oven for 1 hour. Servings: 16.
Mix together potatoes, mushrooms, basil and thyme. Fold in soup, milk and cheese. Mix in Worcestershire and put mixture in a 7 x 11-inch dish. Brown chops. Brush with steak sauce. Place chops on top of potato mixture and top with pepper rings. Bake at 375° for 1 hour.
Heat oven to 350°. Grease and flour 12 cup fluted pan or 10-inch tube pan. In small bowl, combine sugar and cinnamon and set aside. In a large bowl, blend cake mix, applesauce and eggs until moist. Pour 1/2 batter in pan. Sprinkle with sugar mixture. Add rest of batter. Bake for 35 to 45 minutes. Cool 25 minutes and turn onto plate. Cool completely. Sprinkle with powdered sugar.
Preheat oven to 350°. Bake pie shell for 5 minutes. Remove from oven. Combine mayonnaise, flour, eggs and milk in a bowl. Mix thoroughly. Stir in crab, cheese and scallions. Empty into prepared pie shell. Bake for 30 to 40 minutes until set.
Mix all ingredients well. Roll to 1/8-inch thickness. Let dry for about 2 hours, turning so both sides can dry. Slice as thin as possible. Drop in boiling broth. Cook about 30 minutes.
Heat oven to 350°. Combine macaroni, cheese, butter, salt and pepper. Place in greased casserole. Mix egg and milk; pour over macaroni. Sprinkle top with bread crumbs. Bake 40 to 50 minutes.
Cook in iron or stainless steel skillet. Combine all ingredients and cook until dry. Good with anything: sandwiches, beans and potatoes.
Put all ingredients in saucepan. Cook until clear, stirring all the time. Add 3 tablespoons butter and 1 teaspoon vanilla. Stir until butter is melted. Serve over individual servings.
Add crumbled noodles to toasted seeds and almonds. Reserve the flavor packet from the noodles for dressing.
In a cup, mix applesauce and orange juice. Cook chops on grill and baste with mixture while cooking.
Split English muffins. Quarter each half. Set aside. Combine remaining ingredients. Spread on each triangle. Bake at 375° to 400° until bubbly, about 7 minutes. Makes 48 triangles.
Thinly slice carrots, zucchini, onion and red potatoes. Divide carrots, zucchini, onions and potatoes into equal portions. Place chicken breast in middle of plate. Arrange vegetables. Season lightly with salt and pepper. Put fresh dill and scallions over each serving. Cover with 3 lemon slices. Cover with paper towels. Pour 1/4 cup chicken broth over each bundle to moisten and cook on High for 10 minutes, until chicken in white throughout and potatoes are done.
Mix dry ingredients in large bowl. Mix milk, 1 can pineapple with juice, egg whites and oil. Combine both mixtures. Drain second can of pineapple and add to mixture. Fill muffin cups. Bake at 425° for 20 to 25 minutes. Makes 12 to 15 muffins.
Line jelly roll pan with waxed paper. Beat eggs 5 minutes. Add sugar, pumpkin and lemon juice and mix well. Sift flour, baking powder, ginger, nutmeg and cinnamon together and fold into pumpkin mixture. Spread batter evenly in pan and sprinkle with walnuts. Bake at 375° for 15 minutes or until springs back when touched.
Chop tomatoes in large chunks, removing hard cores; place tomatoes and juice in large heavy kettle or Dutch oven. Add tomato paste and spices. Add 1 1/2 cans water. Mix well and place over medium burner. Bring to a boil, lower heat and keep at a gentle boil. Brown meat, drain and add to sauce. Continue to boil until sauce is thick and about half of original volume. Midway through cooking (2 hours) add pepperoni. Usual length of cooking time is 3 to 4 hours. Makes 8 to 10 servings.
Mix all ingredients and bake in Bundt pan for about 30 minutes at 350°.
Put sugar and corn syrup in a boiler. Put on stove; bring to a boil. Remove from heat. Add peanut butter; stir until mixed well. Add corn flakes; stir until thoroughly coated. Press into a buttered baking dish; cut into squares.
Mix ingredients and spread over tortillas; roll and put in Handi-Wrap. Refrigerate overnight and serve with salsa.
Boil water, then add quick oats. Let cool 20 minutes. Do not cook it! Cream butter; add brown and white sugars. Add eggs. Sift flour, soda and cinnamon together, then add flour and oat mixture together. Mix well. Bake in 9 x 13-inch greased pan at 350° for 25 to 30 minutes.
Empty beef circles into colander. Rinse each under running water to rinse off salt. Shred into small pieces.
Soften gelatin in cold water while heating other water. Combine with sugar and salt. Bring all to a boil and cook for 15 minutes. Watch carefully that it does not boil over. Divide into 2 batches. Color and season. Rinse metal cake pans with cold water and shake out. Put candy in pans and allow it to set for several hours. Loosen and roll in granulated sugar or sifted confectioners sugar. Cut into small squares.
Sift flour and cocoa. Cream together shortening, sugar and flavor. Beat in egg. Add milk. Blend in dry ingredients and nuts. Shape into two rolls, 2-inches in diameter. Chill several hours. Slice into 1/4-inch slices. Bake at 375° for about 10 minutes. Cool on rack. Serves 7 dozen.
Preheat oven to 375°. Mix sugars, oil, margarine, vanilla and eggs. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased baking sheet. Bake until light brown, 8 to 10 minutes. Cool slightly and remove from baking sheet. Makes about 6 dozen cookies. Contains less than 6 grams of fat per cookie.
Pour dry cake mix into a 9 x 13-inch pan. Add melted margarine and mix with hands. Add beaten egg and mix. Press down and shape into crust. Mix oleo and cream cheese; melt together slowly. Stir constantly. Remove from heat. Add powdered sugar and 2 beaten eggs. Mix together and pour over crust. Sprinkle pecans over top. Bake at 300° for 55 minutes. Cool a few minutes. Cut into 1 1/2-inch squares.
Place sausage on broiler rack and broil several minutes on each side and brown and remove fat. In Dutch oven or large kettle, bring 2 cups water to a boil. Add potatoes, sausage pieces, onions and cabbage wedges. Season to taste. Cover and simmer 20 to 25 minutes or until vegetables are tender. Serves 3.
Brown the hamburger with the onions and garlic salt. Drain and mix with spaghetti sauce and tomatoes. Cook all this together. Add boiled shrimp and serve over cooked rice.
Blend sugar, mustard, salt and vinegar well. Add vegetable oil; blend well. Add poppy seed. Beat 5 minutes.
Mix all ingredients together well. Mix 2 tablespoons of mixture to 1 cup of hot water.
Cut stew meat in small pieces. Coat meat in flour. Brown meat in a little oil. Add chopped onion, water, seasoning and tomato paste. Simmer until meat is tender. Add frozen vegetables and potatoes. Continue simmering until vegetables are tender. A little more water may be added.
Preheat oven to 400 degrees. Cut bacon in half and cook. Don't let it get crispy. Wrap Bacon around shrimp and chestnuts (separately not together). Place shrimp in 8 in glass baking dish. Brush shrimp with teriyaki sauce. Place chestnuts in separate glass baking dish and brush with BBQ sauce. Place in oven and bake for 10 to 20 minutes or until the bacon is crisp.
Brown meats and drain well. Chop tomatoes and chilies, add to meat and simmer 10 minutes. Add cheese; let cheese melt. Dip with tortillas or corn chips. May be frozen. Also keeps in refrigerator for weeks.
Wash and dry potatoes. Pour oil into bowl. Add potatoes and toss to coat well with oil. Dip potatoes in coarse salt to coat lightly. Spread potatoes on baking sheet and bake at 350° for 45 to 50 minutes.
Preheat oven to 325°. Remove seeds and dice chilies. In a large bowl, combine the grated cheese and green chilies. Turn into a well-buttered, shallow 2-quart casserole (12 x 8 x 2-inches).