HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Unroll 1 package of crescent rolls. Roll out and pinch seams together. Spread softened cream cheese over crescent rolls. Next sprinkle with Monterey Jack, then Cheddar. Lay out 2nd package of crescent rolls. Pinch seams together. Place over top of bottom crust and cheeses. Seal edges with sealing wheel or knife. Sprinkle with poppy seed. Slit top. Bake about 25 minutes. Serve warm with your favorite crackers or apple slices.
Mix both in large bowl. Stir thoroughly to make sura all dry parts of mix are incorporated. Chill several hours. Serve with raw vegetables.
Debone chicken. Cook until tender. Combine and add 1/2 cup water to 1 can cream of mushroom soup and 1 can cream of chicken soup. Prepare dressing according to directions, using 2 cups of water per package. In a 9 x 13-inch pan sprayed with Pam, place chicken on bottom, stuffing on next and soup on top. Cover with foil. Bake at 375° for 25 minutes.
Grease 2 loaf pans or 3 (8 1/2 x 4 1/4 x 2 1/2) pans. In a large bowl, cream shortening and sugar until fluffy; stir in eggs, pumpkin and water. Blend in flour, soda, baking powder and spices. Stir in nuts and raisins. Bake in preheated 350° oven for 70 minutes.
Combine butter and honey in 13 x 9 x 2-inch pan. Spread to sides of pan, sprinkle with cinnamon. Combine eggs, juice and salt in shallow bowl; mix well. Dip bread one at a time into egg mixture, coating well; let drain and arrange on top of honey mixture. Bake at 400° for 20 minutes or until brown. Invert toast to serve. Serve with additional honey.
Mix margarine, milk and sugar. Add coconut. Ice cake. Put back in oven for 5 minutes.
Cream eggs, sugar and shortening; add all ingredients, mixing well! Add 1/2 cup of vanilla wafer crumbs to bottom of tube pan. Pour in cake mix; bake at 350° for 1 hour.
Drain kraut and squeeze dry with hands. Mix next 3 ingredients. Bring to a boil the water, sugar and vinegar. Pour over kraut mixture. Add oil. Refrigerate overnight.
Beat eggs with fork gently. Add remaining ingredients. Pour into pie shell and bake at 350° for 35 to 45 minutes.
Melt cheese and margarine together. Sift sugar and cocoa until there are no lumps. Mix sugar mixture into melted butter and cheese. Blend thoroughly with wooden spoon or hands. Add nuts and vanilla. Press into 2 (13 x 9-inch) buttered pans. Let set until firm. Cut into squares. Makes 7 pounds.
Pour applesauce in greased 1 1/2-quart baking dish. Combine crackers, sugar, cinnamon and pecans. Sprinkle this topping over applesauce. Bake at 350° for 20 to 25 minutes or until topping browns. Serve hot or cold with or without cream.
Place drained black-eyed peas in a large ceramic salad bowl. Mix all liquid ingredients and spices in a separate bowl with a whisk. Mix onion, parsley, olives and bell pepper in a third bowl. Combine everything in the ceramic bowl; toss gently. Cover and place in refrigerator overnight.
Mix well and store in freezer for at least 24 hours. Serve with straws or spoons. Add an orange slice or cherry.
Mix all ingredients well. Put into pie crust. Put other half of pie crust on top. Crimp edges. Beat egg whites. Brush on top of crust. Bake at 375° for 40 minutes. Let cool for 10 minutes. Serve with salad or cole slaw.
Heat milk. Mix other ingredients and stir into hot milk. Cook until mixture thickens. Cool. Pour in baked pie shell.
Brown the hamburger, bacon and onions. In baking dish, put in the 5 cans of beans, juice and all, plus rest of ingredients. Mix all and bake 40 minutes in 350° oven.
Mix graham cracker crumbs, sugar and margarine. Press in bottom of 9 x 13-inch pan. Mix cream cheese and Cool Whip. Pour over graham cracker crust. Spoon both cans of pie filling over cream mixture. Chill well before serving!
Bring the cornstarch, sugar and water to a boil. Add Jell-O. Boil until it becomes thick. Cool. Pour this mixture over strawberries.
Sprinkle garlic seasoning and Parmesan cheese into bread crumbs. Preheat oven to 350°. Mix eggplant, onion and half the spaghetti sauce in a casserole dish. Sprinkle bread crumbs over this; add remaining spaghetti sauce. Put Mozzarella cheese over this. Bake for 20 minutes or until bubbly.
Beat eggs until light and foamy. Add the sugar, oil, pumpkin or zucchini and vanilla and mix lightly, but well. Combine flour, salt, soda, baking powder and cinnamon and add to the egg-pumpkin or zucchini mixture. Stir until well blended; add nuts and pour into two 9 x 5 x 3-inch loaf pans that have been greased and floured. Bake at 350° for 1 hour. Cool on rack. Freezes very well.
Wrap Waverly crackers with bacon. Lay on baking sheet; sprinkle with brown sugar. Broil until bacon is crisp.
In a large mixing bowl, cream margarine. Slowly beat in sugars. Add unbeaten eggs and vanilla; beat until fluffy. Stir in separate bowl flour, soda and oats. Add to first mixture. Stir in peanuts and chocolate bits; mix well. Drop teaspoonfuls onto an ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 6 dozen.
Pour melted butter over ingredients. Mix and bake at 350° until done. My mother melted the butter in the pan she was going to bake the Johnnycake in.
Boil the oleo, sugar and Pet milk until hard ball forms in water. Take off and add chocolate chips, Marshmallow Creme, vanilla and pecans. Pour on slightly greased cookie sheets or plates.
Dissolve gelatin in 3 tablespoons cold water; add to heated mushroom soup. Mash cream cheese until creamy, add mayonnaise, celery, onions, crab (shrimp) and soup mixes. Pour into decorative mold. Refrigerate overnight. Unmold and serve with crackers. Serves 12 to 16.
Cream butter and sugar; blend with pastry cutter until smooth. Add eggs; mix. Add flour; mix. Add pecans. Pour into muffin tins. Bake until brown at 350°. Makes 12. Great for mini muffins too!
Mix all ingredients together by hand. No mixer! Bake in a tube pan at 350° for 1 hour.
Mix crab meat, salt, dry mustard, pepper, Worcestershire sauce, egg, mayonnaise and parsley. Press mixture together into 8 small cakes. Just before serving, dip cakes into egg, then into crumbs/seasonings. Fry cakes rapidly (in oil) over high heat until delicately brown.
Mix sugar, cocoa, butter and milk. Cook until it strikes a rolling boil; then boil for 2 minutes on medium heat. Remove from heat and add oats and 2 heaping tablespoons of peanut butter. Mix, then drop by spoonful onto waxed paper. Makes about 2 dozen.
Mix together the sugars, butter and eggs. Add the rest of the ingredients, mixing thoroughly. Shape into one-inch balls and place on cookie sheet. Bake at 350° for about 10 minutes or until done.
In top of double boiler, combine rice and 2 cups milk. Cook, stirring occasionally, over boiling water until rice is tender. Stir in butter. Beat eggs; blend in sugar, vanilla, salt and remaining milk. Stir into the hot rice. Pour into 2-quart casserole and top with nutmeg. Bake at 350° for 50 minutes or until firm.
Mix well. Serve with vegetables or crackers. The flavor blends well if mixed the day before.
Cream butter. Add sugar gradually, creaming well. Add flour and eggs alternately, beginning and ending with flour. Flavor with vanilla. Bake in tube pan or 2 loaves at 275° for 1 hour and 20 minutes.
Score salami (crisscross) on top. Bake in 325° oven for about 2 hours. Serve on small cocktail rye bread and pumpernickel bread.
Mix Jell-O, pineapple, bananas and marshmallows. Put in pan to jell. Cook sugar, pineapple juice, flour and egg until thick. Remove and add cream cheese and Cool Whip. Pour over Jell-O.
Cream eggs, butter and sugar together. Line a flat bottomed pan with waxed paper (13 x 13-inch pan). Take half the wafer crumbs and sprinkle in pan. Spread with butter/sugar mixture. Add the drained pineapple, then top with a layer of whipped cream or Cool Whip. Scatter the pecan halves over top and then cover with the rest of wafer crumbs. Refrigerate overnight. Cut into squares and serve.
Spread mixture on small French bread rounds. Broil until hot and bubbly. Makes 125.
Combine chicken, zucchini, carrot, onion and parsley in large serving bowl. Combine mayonnaise dressing, sour cream, celery salt and pepper in small bowl. Add to chicken mixture. Mix well. Cover. Refrigerate at least 2 hours. Makes 6 servings.
Mix celery, peanuts, chives, cheese, seasonings and mayonnaise. Stuff breads with the mixture. Sandwiches may be eaten cold with the tomatoes or wrapped in foil and heated. To heat, place on oven rack and bake at 400° for 8 to 10 minutes. Open pockets; add tomatoes and enjoy.
Beat cream cheese and mayonnaise with mixer until smooth. Heat soup and gelatine until warm. Flake shrimp and add to cream cheese; blend well. Add to soup mixture. Put in 1 1/2-quart Tupperware mold and refrigerate until firm. (Can be made a couple days before serving.)
Preheat oven to 400°. Lightly grease a 12 to 14-inch pizza pan. Roll out dough to a 12 to 14-inch circle. On half the dough, place grated cheese, ham, pepperoni and other pizza toppings you choose. Carefully fold the other half of the dough over filling half. Use a fork and press edges together to seal tightly. Slide the stromboli away from the edge of the pan. Cut 3 slits in the top half. Bake for 15 to 20 minutes or until a golden brown. Slice and serve with heated spaghetti sauce. Enjoy!!!
Crush the corn flakes and put in a large bowl. Add the egg, tomatoes, salt and pepper and beat well. Add the ground beef and mix until combined. Shape into loaves and bake at 375° for about 30 minutes. Remove and top with the cheese. Bake 10 minutes longer.
Preheat oven to 375°. Put papers into tartlet pans. Combine crumbs and butter. Drop rounded teaspoonful into each. Beat cream cheese, egg and sugar until well blended. Fill each pan. Bake 10 minutes. Chill thoroughly. When ready to serve, top with cherry. Can be frozen up to 3 months without cherry.
On medium grater grate beets; arrange in skillet. Sprinkle with salt, garlic salt, and pepper; dot with butter. Simmer, covered, 20 to 30 minutes or until tender. Pass vinegar or lemon wedges at table. Yields 4 to 6 servings.
Brown beef and sausage with onion and oregano. Drain. Add soups and water. Cook noodles and combine with meat mixture. Bake for 40 minutes at 400°. Top with cheese. Bake until melted.
Put pears and juice in a small bowl. Cut pears into small pieces and mash up in the juice. Put the cake mix in a large bowl of the electric mixer. Add oil, egg whites and pears with juice. Blend and mix until moistened. Beat on medium speed for 2 minutes.
Mix the ingredients together in the exact order given and serve on hot days. Yields one gallon.
Spread bread slices with cottage cheese (about 1/4 cup each). Sprinkle on green chilies. Sprinkle grated Cheddar over chilies. Top with second slice bread. Butter outside of bread slices and grill on both sides until brown.
Boil chicken until done. Place in bottom of casserole dish. Mix in mayo (or sour cream) with soup; pour over chicken. Melt butter in separate bowl. Crumble crackers and mix with butter. Put on top of soup mixture and add poppy seed on top. Bake at 375° until it bubbles in the middle.
Mix cream cheese with salt, mayonnaise and lemon juice. Then add pineapple, sliced bananas, nuts and cherries. Fold in whipped cream and pour into freezing tray or individual molds. When frozen, serve on crisp lettuce leaf. Garnish with fresh fruit (strawberries, peaches) if you care to.
Mix together and knead sugar and cheese. Add extract and food coloring (to reach desired color) or just extract if you prefer creme-color mints. Use candy-mint molds to shape. Freeze or refrigerate until time to use.
Place uncooked rice in medium baking dish. Combine the cream of celery and cream of chicken together; pour over rice. Place the 4 skinless chicken breasts on top of the other ingredients. Bake at 350° for 1 hour. Serves 4.
Combine in a saucepan sugar and cocoa; add butter and milk. Stirring constantly, boil for 2 minutes. Remove from heat and stir in the oats, vanilla and peanut butter. Drop immediately onto waxed paper to cool.
Crush 2 cups strawberries with a pastry blender. Put in a saucepan with cornstarch, sugar and lemon juice. Cook until thickens. Stir in remaining 2 cups strawberries, halved. Add small amount of red coloring. Put in a baked pie shell. Chill; cover with Cool Whip.
Stir oil over crackers. Add dill weed. Keep stirring. Sprinkle in dressing. Stir well. Let stand 5 minutes. Stir again. Ready to eat. Store in covered container.
Add spices to water and bring to a boil. Add tea. Cover and steep 5 minutes. Strain and pour in teapot. Heat juices and sugar. Add to tea. Very good on a cold day.
Cream the first 3 ingredients together and press into a 7 x 11-inch ungreased pan. Bake 20 minutes in a 325° oven. Mix the eggs, sugar, salt, lemon juice, baking powder and flour together and pour over the baked mixture. Bake 25 minutes at 325°. Sprinkle with powdered sugar while hot. Also cut in squares while hot. Makes 20 squares.
Beat eggs whites until stiff. Add Cream of Tartar. Crush crackers. Fold crackers, vanilla, sugar and pecans into egg whites. Bake in a grease pie plate for 30 minutes at 325 degrees. After pie cools, add icing
Cut each slice of bread into quarters; place on cookie sheet and bake at 250° until browned lightly. Set "toasted" bread aside. Saute the mushrooms and onion in melted butter; drain.
Combine yeast, sugar, baking powder and shortening with milk. Mix flour to make a stiff dough. Roll dough to 1/4-inch thickness. Cut with floured biscuit cutter. Butter top of each biscuit and place one on top of another. (These are doubled decked biscuits.) Let rise 1 hour. Place on greased pan and bake at 375° until brown.
Cut chicken into strips and roll in flour. Fry chicken in oil until slightly brown (use enough oil to cover chicken). In a saucepan, add margarine, garlic salt, bouillon cubes, water and clove. Bring to a boil. Simmer for 10 minutes and then add chicken strips. (Do not add oil.) Cook for an additional 20 minutes. Remove clove before serving. Serve over rice or noodles.
Mix all ingredients except filling and glaze; beat 30 seconds. Spread half of batter in greased 15 x 10-inch pan. Spread pie filling over and drop remaining batter by spoonfuls over. Bake 25 to 30 minutes at 350°. Drizzle with a mixture of powdered sugar and milk. Serve warm or cold. Can be halved and baked in 9-inch square pan.
Put warm water and dry yeast into small bowl. Add brown sugar. Let stand until it bubbles. Mix well in large bowl: warm water, shortening, brown sugar, salt, wheat flour and white flour. Let rise for 30 minutes. (This will be soft.) Now add 2 more cups white flour and knead until smooth and elastic. Let rise until double. Punch down. Make into loaves. Bake at 375° for 30 minutes. Makes 3 medium loaves.
Mix ingredients together. Place in a covered casserole dish; cook for 1 hour in a preheated 350° oven.
Stir soup and soy sauce; mix in the rest. Save some grated Cheddar cheese and some onion rings to sprinkle on top, then bake at 350° in the oven for approximately 20 to 30 minutes. Makes 6 servings.
Blend sugars, margarine, eggs and peanut butter until well blended. Add remaining ingredients. Spread into a greased 13 x 9-inch baking pan. Bake at 350° for 25 to 35 minutes. Spread with frosting.
In a bowl, beat the egg yolks and butter. Combine flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 16 pancakes.
Drain tuna, rinse and drain. Dissolve jello in water. Add about 1/4 cup of cold water to the pineapple. Mix all ingredients together and let set until jelled.
In a casserole dish, layer all ingredients, beginning with thinly sliced potatoes. Repeat to top of dish. Cover with foil. Bake at 325° for 30 minutes. Serve with a green salad and dinner rolls. A wonderful hot and hearty dish.
Combine the apples with grated carrot and minced onion. Add sour cream; blend in lemon juice, salt and pepper. Serve on lettuce.
Press cream cheese into dish. Heat chili and pour over cream cheese. Layer other ingredients as listed and to taste. Bake in a 350° oven until cheese is melted.
Beat sugar and cream cheese until fluffy. In another bowl, mix bananas, strawberries, pineapple and nuts. Stir in Cool Whip. Mix with cream cheese mixture. Freeze. Cut in squares. This makes a big pan full. Freeze in square pan.
Cream together margarine, cream cheese, and powdered sugar. Mix together milk, pudding, and Cool Whip. Add gradually to the cream mixture and mix well. Spread 1 1/2 inches deep of cookie crumbs in bottom of pan. Add 1 layer of filling and layer of cookie crumbs. End with layer of cookie crumbs.
Mix Kool-Aid, sugar and water. When ready to serve, add chilled pineapple juice and ginger ale. Add ice cubes or ice ring. Makes 100 servings.
Mix first four ingredients together, then roll ball or log in the 1 cup chopped pecans.
Toss beef with flour, salt and pepper. Mix in casserole dish with oil. Bake, uncovered, at 400° for 30 minutes. Stir once. Add rest of the ingredients and cover. Bake at 350° for 2 hours.
Mix together all but Ritz crackers in a baking dish. Sprinkle top with Ritz crackers and melted margarine, blended well. Bake at 350° for 45 minutes.
Cook all these ingredients. Pour off any grease. Put in flour or cornstarch in 1 large glass of water to thicken. Cook until thickened. Put more water if too thick. Put this over toast or rice.
Fry bacon slowly and remove from pan to drain on paper towels. Add okra and onion to bacon grease; saute until tender. Season with salt and pepper. Add water. Pour mixture over rice in top of steamer. Add crumbled bacon. Cook slowly, stirring occasionally, with fork for about 1 hour. Makes 6 to 8 servings.
Mix bread crumbs, Parmesan cheese, salt, pepper and paprika. Dip meat in beaten egg, then crumb mixture. Brown on both sides in hot olive oil. Place slice of Mozzarella cheese after each piece of meat. Sprinkle with oregano. Cover, simmer 50 minutes or until meat is done. Add water, if needed. Makes 4 servings.
Place crescent rolls in an ungreased pan. Pinch the edges together. Bake at 400° for 10 minutes, or until golden brown. With a mixer, combine the dry dressing mix, cream cheese and Miracle Whip; spread on cooled crust. Top with a layer of shredded lettuce, then top with various vegetables. Sprinkle shredded cheese on top; slice black olives over top for color.
In Dutch oven, cook crumbled sausage, onion and garlic in hot oil until sausage is no longer pink; drain. Add remaining ingredients except Cheddar, sour cream and green onions. Simmer, uncovered, for 45 minutes.
Cream shortening, sugar and vanilla. Add eggs one at a time. Add milk and flour alternately, beginning and ending with flour. Pour in greased tube pan. Bake in preheated 350 degree oven for 30 minutes. Reduce heat to 325 degrees and bake for 1 hour more. Can be baked in 11 1/2 x 15 1/2 pan for squares. Baking time for squares is 35 to 40 minutes.
Let cream cheese stand at room temperature until soft. Add pineapple cream cheese spread, Blue cheese, Worcestershire sauce and onion. Mix thoroughly. Place mixture onto 1 foot long piece of waxed paper and form into log. Remove waxed paper and dust log evenly with grated walnuts. Re-wrap in wax paper and chill thoroughly before serving. Serve with crackers.
Whip cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, blending thoroughly into mixture. Pour into prepared crust; sprinkle with chopped peanuts and freeze until firm. Yield: 2 pies.
Preheat oven to 350°. Combine sugar and corn meal. Add eggs, butter, buttermilk and vanilla. Blend well. Pour into pie shell. Bake 40 to 45 minutes or until set. Cool in pan or wire rack.
Cream together butter and sugars. Add eggs and cream well. Add cooking oil. Mix together all dry ingredients and add to butter mixture. Mix well. Let stand in refrigerator for 1/2 hour. Form into balls. Dip bottom of glass in granulated sugar and press down on balls of dough until flat but not thin. Bake at 350° until bottom of cookies are lightly brown. Don't let top of cookies brown.
In a large bowl, combine beans and rice. Mix well. Fold tomato mixture into beans and rice. Cover and refrigerate 1 hour to blend flavors. Makes 10 (1/2 cup) servings. (Pace picante sauce can be added for extra zip.)
Put chopped apples in unbaked pie crust. Beat egg. Add apple pie spice, flour, salt, sugar and margarine. Mix well. Pour over chopped apples. Bake at 350° until brown, about 45 minutes.
Place beans in casserole dish. Cut bacon into small pieces and cook until crisp. Drain. Reserve small amount of bacon grease. Saute onion until almost transparent; drain. Add bacon, onion and sugar to beans. Mix well. Heat in 350° oven until heated through.
Soften gelatin in cold water. Add boiling water; stir until dissolved. Cool. Add lemon juice, pineapple and sugar. Chill. Prepare 2 packages of the Dream Whip according to package directions. When gelatin mixture is partially set, combine with Dream Whip and angel food cake, broken into small pieces. Mix well. Pour into a 9 x 13-inch pan. Chill for several hours, then prepare the other 2 packages of Dream Whip. Spread over cake; sprinkle coconut over the top.
Add 1/2 cup salad oil and 3/4 cup sugar to sauerkraut and marinate overnight in the refrigerator. When ready to serve, add celery, green pepper and pimento.
Soften cream cheese. Mix together with jar of salsa. Add additional seasonings to taste, if needed. Spread over flour tortillas; roll up like jelly rolls. Refrigerate overnight or for several hours, until firm. Slice in cross sections and place on platter for serving.
Brown beef. Then add green pepper, onion, celery, and rice. Cook until rice is golden. Add soup, salt, pepper and pepper sauce. Heat to a boil; stir well. Pour in 2 qt. casserole. Cover and bake at 350° for 25 minutes.
In a bowl beat eggs. Add sour cream. Stir in raisins, brown sugar, cinnamon, nutmeg and salt. Place bottom pastry in a pie plate; pour in filling. Top with a lattice crust. Bake 450° for 10 minutes. Reduce the heat at 350°. Bake for about 25 minutes more or until filling is set.
Take pineapple juice and add enough water to make 1 c of liquid. Cook pineapple juice, sugar, flour and egg until thick. Cool, Dissolve Jello in 1/2 c boiling water; cool slightly. Add 7-Up, drained pineapple, diced bananas, marshmallows and nuts. Fold in whipping cream. Pour into large flat serving dish. Chill until firm.
Beat egg. Mix in juice from fruit, if any. Add milk, flour and sugar. Mix until smooth. Add vanilla. Pour into a 9 x 13-inch pan.
Mix beef gently with liquid and pat into a plump beef patty. Broil until desired doneness. Spread catsup on one half of bun and mayonnaise on the other. Place hamburger on top of catsup and top with tomato, onion and lettuce leaf. Now hide the pickle chip in the middle. Top with second half of bun. Eat while meat is hot and toppings are crisp.
Mix sugar, flour and corn meal together, then add margarine, eggs, milk, vanilla and pecans. Stir with spoon. Bake in unbaked pie shells for 45 minutes at 350°. Makes two 8-inch pies.
Put sugar, cocoa, butter and milk in saucepan; bring to a full, rolling boil. Boil 1 minute. Remove from heat. Add vanilla, peanut butter and oats. Beat together. Drop from teaspoon onto waxed paper on cookie sheets. Cool for 1 hour.
Melt the margarine in a baking dish. Mix the flour, sugar and milk together; pour in the baking dish, then pour the berries in last. Bake about 30 minutes at 350° or until brown.
Saute sausage slices until lightly browned. Prepare rice. Add beans, corn, pepper and salsa. Continue cooking until pepper is tender. Serve over rice.
Cream butter and sugar. Add rest of ingredients in order. Beat well. Bake in slow oven (350°) for 45 minutes to 1 hour.