HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small bowl, combine margarine, brown sugar and corn syrup. Blend well. Spread evenly in bottom of ungreased 8 or 9-inch round pan. Remove dough from can and separate into 8 coils. Do not unroll breadsticks! In shallow dish, combine sugar and cinnamon. Dip both sides of each coil in cinnamon sugar mixture. Arrange coils in pan. Sprinkle with any remaining sugar mixture. Bake at 375° for 19 to 24 minutes. Cool 1 minute. Invert onto serving plate.
To make first layer, dissolve black cherry gelatin in 3/4 cup boiling water; add 3/4 cup cold water. Pour thin layer into a 9 x 13-inch pan and chill until firm. When it is firm, make the next layer by dissolving cherry gelatin in 3/4 cup boiling water. Add 1/4 cup cold water and 1/2 cup evaporated milk. Allow layer to firm. Mix the third layer like the first with water, then the fourth with water and evaporated milk. Alternate each layer and allow each layer to firmly chill before adding next layer. Use a spoon to slow down pouring so each layer will be smooth. And while one layer is sitting in the refrigerator, mix the next and let it cool so it will be ready to pour.
Cream oleo and sugar. Mix oil, eggs and vanilla. Add dry ingredients. Line pizza pan or cookie sheet with dough and bake at 350° for approximately 12 minutes. Do not overbake.
Mix chicken, peas, almonds, soup, milk and 1/3 cup stuffing mix. Put in greased 9 x 13-inch pan. Mix hot water and butter; spread over all. Spread 2/3 cup stuffing mix over top. Cover and bake in 400° oven for 25 minutes.
Cream sugar, margarine and eggs. Mash bananas and add baking soda. Mix flour, pineapple, cherries and nuts. Stir all ingredients together and pour into 4 greased and floured pans. Bake at 350° for 45 to 50 minutes. Cool before serving.
Brown meat with onions and drain; add refried beans and cooked rice. Add spices and simmer for 5 minutes. Line 13x9 pan with 3-4 tortillas. Pour meat mixture in pan. Top with remaining tortillas. Combine soup and tomatoes in bowl. Pour over top of tortillas. Sprinkle with cheese. Bake uncovered at 350 degrees for 30 minutes or until heated through. Serve with sour cream on side.
Preheat oven to 300°; reserve 1 cup dry cake mix. Mix remainder of cake mix, 1 egg and oil. Press this into 13 x 9-inch greased pan.
Whirl 1/2 package of cookies, including filling, in food processor until they form fine crumbs. (Or crush in bag with a rolling pin.) Mix in butter. Scoop crumbs into 9-inch cheesecake pan with removable bottom and press evenly over bottom and about 1/2-inch up sides. Chill about 20 minutes until firm.
Use just enough water to hold ingredients together but not sticky. Roll or pat out onto cookie sheet, pie crust thickness. Bake at 275° for 1 hour until it is golden brown. Before baking, cut dough into 1-inch squares.
Saute onion slightly with oil and butter. Add ground beef. Sprinkle salt, pepper and garlic salt over meat while browning, then add garlic and saute lightly. Add wine. Add spinach, stirring frequently, until thawed out and cooked. Blend cheese in well, then add mushrooms. Mix in eggs a few minutes before serving.
Cream sugar and shortening. Add eggs and beat well. Add chocolate, vanilla, flour and nuts.
Sprinkle a little water over steak. Press flour into steak. Brown steak; remove from frypan and place in oven pan. Set aside. In frypan, pour water and loosen browned juice and pour over meat with other ingredients. Simmer for 2 hours at 300° or on low stove top.
Melt butter in saucepan. Stir in flour, onion, salt and pepper. Cook. Stir constantly until bubbly; remove from heat. Stir in broth and milk; heat to boil, stirring constantly. Boil 1 minute. Stir in chicken, peas and carrots. Pour into pastry-lined pan. Place top pastry over chicken mix. Bake 35 minutes at 425°.
Cook macaroni noodles according to directions on box; rinse and drain. Combine milk and flour in saucepan on medium heat until slightly thickened. Reduce heat to simmer and add the butter and 1/2 block Velveeta cheese until melted. Simmer and stir until creamy (should not be extremely thick). Cube a block each of the Cheddar cheese, Monterey Jack/Colby and 1/2 block Velveeta cheese. Add cubed cheese and pour cheese sauce over macaroni (if not a little soupy, you will need to add extra milk). Bake at 350° for 45 minutes to an hour, depending on depth of pan you use.
Drain and rinse pickles with cold water. Slice thin. Dissolve sugar in vinegar. Pour this mixture over the sliced dills and let set 4 to 6 hours.
Brown ground beef and drain off all fat. In large saucepot, mix Ragu, ground beef, onions, mushrooms and seasonings. Bring to boil and let simmer for 45 minutes to an hour. Cook noodles to desired doneness. In a glass oblong casserole dish, layer ingredients in the following order: noodles, sauce, Parmesan cheese, Ricotta and Mozzarella. Finish with a layer of noodles topped with sauce. Bake in a 375° oven for 1 hour. Top with Mozzarella cheese. Serve with salad and bread.
Mix all ingredients together. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 8 to 10 minutes in a 375° preheated oven.
1. Brown and drain meat. 2. In 13 x 9 pan place uncooked crescent rolls flat down. Press seams together. 3. Spread meat on top of rolls. Beat eggs and milk together. Pour over top half of meat. 4. Sprinkle cheese on top and bake at 375° about 30 minutes or until egg is done. Great for any meal.
Mix cake mix, sugar, oil, sour cream and eggs. Mix well and pour half of batter into greased tube pan.
Mix sugar, margarine and cinnamon. Place 1/4 mixture into tube or Bundt pan. Add 2 cans of biscuits, torn into fourths, on top of melted mixture. Add another 2/4 of melted mixture, then 1 can of torn biscuits. Then add the last 1/4 of mixture and last can of torn biscuits. Bake for 35 minutes at 350°. Turn upside down onto plate immediately after baking.
Mix ingredients together and grease and flour a bread loaf pan. Bake at 350° for 35 minutes. Great the next day for sandwiches.
Mix together, then sprinkle a couple of tablespoons of brown sugar on top. Cover while cooking. Bake in oven at 350° for about an hour. Stir once or twice while cooking. Salt and pepper to taste.
Cook until clear, then cool until lukewarm. Fill baked shell with berries. Pour the glaze mixture over berries. Top with Cool Whip. Refrigerate.
Mix first four ingredients well. Add pineapple and stir. Pour into baking dish and bake for 20 minutes at 325°. Top with marshmallows and bake until brown.
Grease an 8-inch square pan. Stir sugar, milk, corn syrup and salt in a heavy saucepan. Bring to a boil, stirring constantly (candy thermometer 234°) or to soft ball stage.
Combine all ingredients. Knead until all ingredients are blended. Shape into 4 patties. Place patties over hot coals and grill until cooked to your desire.
Sift together all dry ingredients, except sugar. Prepare carrots, pineapple and walnuts. Grease and flour 13 x 9 x 2-inch pan. Preheat oven to 350°. Beat eggs lightly. Beat in sugar. Stir in oil, and dry ingredients. Add carrots and pineapple. Mix well. Stir in walnuts and coconut. Spread in prepared pan. Bake 40 to 45 minutes or until sides shrink slightly and top springs back on touching.
Mix the last 5 ingredients together. Heat to a boil and pour over vegetables. Let set overnight.
Sift dry ingredients. Beat milk, egg yolks and oil. Add dry ingredients. Beat until smooth. Set aside. Beat egg whites until stiff. Fold egg whites into batter. Pour into hot waffle iron. Makes three 9-inch waffles.
Wash and bake ungreased potatoes in a 450° oven for 1 1/2 hours. Remove and cut each potato lengthwise and scoop out insides with a spoon. Make sure to leave a wall of skin and potato to leave a substantial hollow bowl.
In a saucepan, combine sugar, cocoa, oil, milk and oleo; bring to a hard boil for 1 minute. Remove from heat and add vanilla. Beat 3 to 5 minutes or until ready to spread on cake.
Brown ground beef with onion and green pepper in skillet until crumbly. Stir in remaining ingredients. Cook until heated through, stirring frequently.
Heat pressure cooker. Add oil and brown meat. Remove meat from pressure cooker; add remaining ingredients and stir well. Place meat in pressure cooker. Clove cover and place pressure regulator on vent pipe. Cook 15 minutes. Let pressure drop of its own accord; remove meat. Fluff rice mixture with a fork while steaming. Makes 4 to 6 servings.
Brown beef in butter or margarine with salt, onion and celery salt. Add beef broth, diced carrots with juice and green beans. Then add diced potatoes and soups. Add 1/2 can water. Simmer until potatoes are cooked (approximately 45 minutes). Serve with corn bread or biscuits.
Blend all ingredients in blender or food processor until smooth. Chill and serve. Serves 8. Contains per serving: 0 grams fat and 54 calories.
Place the burghul in a bowl or pan and pour in enough cold water to cover it completely. Let it soak for about 10 minutes, then drain in a sieve or colander lined with a double thickness of dampened cheesecloth. Wrap the burghul in the cheesecloth and squeeze it vigorously until dry. Drop the burghul into a deep bowl; add the tomatoes, parsley, onions, lemon juice and salt and toss gently but thoroughly together with a fork.
Drain peaches, add enough water to make 1 cup. Heat juice to boiling and pour Jell-O in. Chill until syrupy. Add cut up peaches, cheese and pecans. Fold in Cool Whip. Put in bowl. Chill until firm.
Preheat oven to 325°. Spread graham crackers over cookie sheet. Boil butter and sugar for 2 1/2 minutes, stirring constantly. Remove from heat. Add pecans and pour over graham crackers. Bake for 10 minutes at 325°. Remove from pan with a greased spatula and put on greased wax paper. Let cool and break into pieces.
Melt margarine over low heat. Add chocolate; stir until melted. Remove from heat; stir in Equal and vanilla. Combine chocolate mixture with cream cheese. Beat until smooth. Stir in nuts. Spread in greased 8-inch square pan. Refrigerate until firm. Cut into 1 inch squares. Makes 64 squares. Store in refrigerator.
Stir all ingredients together except Tater Tots and cheese. Then alternate Tater Tots and meat mixture in baking dish. Top with cheese. Bake at 325° for 30 minutes or until Tater Tots are done.
Combine sugar, flour and salt; blend beaten egg yolks. Add buttermilk and melted butter. Gradually blend buttermilk mixture to dry ingredients, fold in egg whites. Pour into pie shells and sprinkle with nutmeg. Bake at 375° for 45 minutes.
Preheat oven to 375°. Grease or butter 9 to 10-inch spring-form pan. Line the pan with graham cracker crumbs, very lightly, just enough to coat pan. Mix first four ingredients until well blended. Then add next three ingredients. Mix well and pour into pan. Bake one hour at 375° or until knife in center of cake comes out clean. Turn oven off and let it stay in oven for 1 hour. (Leave door of oven open.) Cool and refrigerate for 4 to 5 hours. Add pie filling to top of cake at anytime. Comstock cherry, blueberry or pineapple can be used as topping.
Mix first 3 ingredients. Pat in bottom of pan. Mix cream cheese, eggs and powdered sugar. Pour over cake mix. Bake 45 minutes at 350°.
Cream Crisco and sugar together. Mix in eggs and bananas. Sift dry ingredients. Add buttermilk, vanilla and nuts. Mix well and bake in greased, floured Bundt pan for 1 hour at 350°.
Boil mixture. Pour over cooked beets. Simmer 5 minutes. Mixture covers 6 pints beets.
Beat the first 3 ingredients to a cream. Add the next ingredient, one at a time. Still beating, add the next 3 ingredients. Mix the next 4 ingredients and add to the mixture. Finally, add the last ingredient.
Add Eagle Brand and vanilla to ice cream freezer. Fill with milk (1/2 to 1 gallon, depending on size of freezer). Stir thoroughly. Freeze.
Use directions on package to prepare Kraft macaroni and cheese dinner. While macaroni is cooking, crumble hamburger in skillet and brown; season with salt and pepper as desired.
In double boiler, melt together chocolate chips and butter until blended. Add chunky peanut butter and mix well. In large bowl, mix together marshmallows, coconut and walnuts. Add chocolate-peanut butter mixture and blend. Put into a Pyrex dish and let cool, about 20 minutes. Cut into bars. Keep sealed and refrigerated.
Place pears cut-side up in baking dish. Drizzle with orange juice. Sprinkle with mixture of cookies, sugar, nuts and butter. Bake, uncovered, at 350° for 20 to 25 minutes, until pears are tender. Serve warm with whipped cream topping, if desired.
Mix brown sugar, margarine and white syrup and boil for 5 minutes; take off heat and add soda and vanilla. Pour over popped corn. Butter a large pan; bake at 250° for 1 hour, stirring every 15 minutes.
Mix all ingredients in a saucepan. Simmer until thickened, about 5 minutes.
Saut meat, onions and spices; drain. Mix cornstarch and water. Stir cornstarch and bouillon into meat mixture. Cover and simmer for 15 minutes. Serve over mashed potatoes or cooked noodles.
Prepare pancake mix. Slice bananas. Heat oil, hot. Put bananas in batter and fry in oil until golden brown. Remove and sprinkle with sugar. Serve hot.
Cook pineapple juice in top of double boiler until hot. Add sugar, salt, flour and eggs. Cook until thick. While cooking, cut pineapple chunks smaller and oranges. When dressing is cool, pour over fruit. Chill. Add whipping cream, coconut, marshmallows and pecans. Chill.
Pour milk into large mixing bowl and chill in freezer until crystals form around the edge. Dissolve jello in boiling water. Pour over cream cheese and beat with mixer until smooth. Add sugar, lemon juice and vanilla. Chill.
Beat eggs and oil in a mixing bowl until foamy. Add sugar and vanilla. Continue to beat. Add apples, beating slightly. Sift together flour, soda, salt, cinnamon and cloves. Add raisins and walnuts to flour mixture. Add flour mixture to egg mixture. Beat slightly. Bake at 350° in greased 13 x 9 x 2-inch pan. Check for doneness after 25 minutes.
Stir sugar, salt, margarine and potatoes together. Pour hot milk over it. When lukewarm, add yeast mixture, half of flour and beaten eggs. Add rest of flour. Let rise until doubled in size. Bake at 350°. (Work like bread dough.)
Mix water and flour in large bowl until smooth. Should be the consistency of heavy cream. Coat a mold (inflated balloon, or molded clay) with one layer of news paper strips dipped in water. Then dip strips in flour mixture and lay over first layer until mold is well coated. Let stand until strips are dry and hard. Paint over strips, if desired. Can paint faces, etc.
Mix all ingredients and add milk until thin enough to drop in pan with spoon. Fry.
Beat cream cheese and powdered sugar; set aside. Mix pudding and milk. Combine cheese mixture and pudding with wire whisk. Add Cool Whip and vanilla. Alternate layers with crushed Oreo cookies. Save crumbs for topping.
Melt cheese and milk in double boiler. Add pimentos, sugar and beaten egg. Cook for 10 to 15 minutes. Take off stove. Add mayonnaise. Let cool.
Line greased casserole pan with beef chunks. Sprinkle with flour. Add potatoes and carrots. Mix celery soup with mushroom soup. Pour over meat and potatoes. Cover and bake at 350° for 2 1/2 to 3 hours. Do not stir.
Place the first 3 ingredients in steaming rack. Place rack over boiling water; cover and steam 3 to 5 minutes or until crisp-tender. Transfer vegetables to serving dish; add butter, lemon juice, salt and pepper and toss gently. Sprinkle with chives.
Cook squash and onion; do not overcook. Beat eggs; add remaining ingredients to eggs. Drain squash and onion; add to mixture. Add cheese. Pour into a buttered casserole dish. Bake at 350° for 30 minutes.
Place vegetables in crock pot and season with salt and pepper. Put in hamburger and cover with soup and water. Cover and cook on low for 8 hours. Stir once or twice while cooking.
Beat egg yolks with milk and flour and season with salt and pepper. Beat egg whites until they stand in peaks. Fold these into egg yolk mixture. In a deep, well-buttered casserole, mix shredded cheese with chilies. Pour egg mixture over chilies and ooze it through. Place in a preheated oven and bake 30 minutes. Remove from oven and place on top of sliced tomatoes or canned tomatoes. Return to oven and bake another 30 minutes.
In large glass dish, spray with Pam. Place frozen broccoli in dish. Mix all the ingredients in bowl; pour over broccoli. Mix thoroughly. Sprinkle with cheese. Bake at 450° until brown. Add potato chips before serving.
Brown meat; drain. Add onion; cook until tender. Stir in tomato paste, water and seasonings. Cover; simmer 30 minutes. In an 11 3/4 x 7 1/2-inch baking dish, layer half of noodles, meat sauce, Ricotta cheese and Mozzarella cheese; repeat layers. Sprinkle with Parmesan cheese. Bake at 375° for 30 minutes. Let stand 10 minutes before serving.
Cook pudding with juice drained from fruit. Cool. Add bananas just before serving (chill well).
Combine cake mix, oil, eggs and water; mix well. Bake in 2 layers in 9-inch pans at 350° for 28 to 30 minutes. Cool.
Slice beef into 1/8-inch strips, lengthwise. Butcher can do this. Heat butter in a large frying pan and cook onions and garlic, stirring constantly, until golden. Add mushrooms and saute until golden. Remove onions, garlic and mushrooms to a small bowl.
(I use an electric skillet.) Melt oleo, garlic and rosemary. Dip chicken in flour, brown in mixture. Pour wine over chicken and simmer 5 minutes. Bake in uncovered casserole dish for 30 minutes. (I make several batches ahead of time and freeze. I prepare up to the point where they would go in the oven. After they are thawed, then it can be finished in oven.)
Spray baking dish with Pam. Add carrots, sugar, salt and pepper. Dot with butter. Cover tight and bake at 350° for 1 hour and 15 minutes.
Mix all ingredients together; pour in casserole dish and cook in oven 45 to 50 minutes at 350°.
Mix together cream cheese and Ranch dressing. Spread on bread. Add on top a thin slice of cucumber (leave skin and score with fork). Sprinkle dill weed on top of cucumber. (People who don't like cucumbers even like this!)
Drain fruit cocktail and pineapple chunks. Combine fruit cocktail and pineapple chunks with undrained mandarin orange segments. Stir in dry vanilla pudding and breakfast drink. Add apples and stir to make sure each chunk is covered with fruit sauce. Makes 12 servings.
Grate cheese and pepperoni. Mix flour, eggs and milk. Add cheese and pepperoni. Bake in greased 9 x 12-inch pan at 350° for 1/2 hour.
Brown beef and onion. Drain. Stir in dry sauce mix, tomato sauce and water. Simmer 10 minutes. Spoon into greased 13 x 9 inch pan. Place mozzarella cheese slices on top.
Top mixture with crushed potato chips. Bake at 350° for 20 minutes. This salad is good without the chips.
In medium saucepan, combine beans, taco mix, onions, sour cream and cheese. Stir occasionally over low heat until cheese is melted. Serve warm.
In mixer bowl, combine shortening, sugar, eggs, vanilla, lemon rind and buttermilk. Sift flour, baking soda, baking powder, salt and spices. Add to liquid ingredients, along with rolled oats, nuts and chocolate chips. Stir just until moistened. Drop by tablespoons onto greased cookie sheet. Flatten. Bake at 400° for 18 to 20 minutes.
Mix peaches, sugar and salt in large kettle. Boil rapidly, stirring constantly to prevent scorching. Lower heat as the butter starts to thicken. Add spices and continue cooking until butter is very thick. Pour into sterilized jars, leaving 1/2-inch at top. Seal.
Mix crumbs with cheese, salt, pepper and parsley. Dip wings in butter and roll in crumbs mixture. Pour remaining butter over wings in pan and bake for 30 to 40 minutes at 350°.
Melt butter in large skillet; add mushrooms and saute for 5 minutes. Stir in flour, salt and pepper until smooth. Slowly stir in broth and cream; cook, stirring until thickened. Add the cut-up pimiento and heat well. Serve on toast or croissants. Serves 6.
Beat egg white until fluffy; add sugar and cinnamon. Stir in walnuts. Bake in 300° oven for 20 minutes. Stir often.
Mix graham cracker crumbs and margarine. Press 2/3 of mixture into 9 x 13-inch pan.
Bring to a boil. Pour in greased 9 x 13-inch pan. Add 2 loaves frozen bread dough, cut in pieces, over top. Let rise and bake at 375° for 20 minutes.
Combine flours, honey, butter, yeast, 1 to 2 tablespoons cinnamon and salt. Cook 1 cup cold water and milk until temperature reads 105° to 115°. Pour into flour mixture. Knead into dough. Place dough on lightly floured surface. Cover with a damp cloth. Let rest 10 minutes. Cut dough in half on lightly floured surface. Roll each half to a 12 x 8-inch rectangle. Sprinkle each with 1 cup raisins and 1/2 tablespoon cinnamon. Starting at shorter end, roll up dough to form a loaf shape. Seal ends; fold sealed ends under. Place seam side down in greased loaf pans. Cover; let rise in warm place until doubled. Bake 35 to 40 minutes in 375° oven.
Saute onions, mushrooms and pheasant; add water chestnuts. Cook rice according to package directions. Make a white sauce with the flour, butter, milk, chicken broth, salt and pepper. Toss pheasant-mushroom mixture and rice together. Pour sauce over and toss again.
Salmon: Place oil, 3 tablespoons lemon juice, barbecue spice, basil, marjoram, salt and pepper in a jar and shake well. Arrange salmon in a casserole in a single layer. Top with sauce and cover. Refrigerate about 4 to 6 hours, turning occasionally. Reserve half of the sauce from salmon and broil steaks 2 inches from heat for about 4 minutes. Turn and spoon on reserved sauce. Broil about 7 minutes or until fish flakes easily with a fork. Serve steaks topped with avocado butter.
Cook spinach and drain well. (Squeeze spinach if necessary.) Layer artichokes at bottom of casserole. Layer spinach on top of artichokes. In a separate bowl, soften cream cheese and butter. Add milk and pepper and mix until smooth. Pour over spinach. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Bring to a boil the first 4 ingredients. Add peanuts. Cook and stir until nuts are light brown. Take off fire. Add oleo, soda and vanilla. Spread out on well-greased cookie sheet.
Pat graham cracker crumbs and oleo in pan, 8 x 10-inch and bake 10 minutes. Keep some for top. Mix cream cheese, confectioners sugar and milk and spread over crumbs when cool. Whip Dream Whip and spread 1/2 over cheese mixture. Spread 2 cans cherry pie filling over Dream Whip. Then spread the rest of Dream Whip over top of cherries. Let set in refrigerator for hours before serving. Sprinkle a few crumbs over top.
Combine all ingredients except chicken. Add chicken and coat well. Cover and chill overnight. Turn pieces. Heat oven to 350°. Line large baking sheet with foil. Arrange wings on sheet. Bake approximately 1 hour, turning after 30 minutes. May be served hot or cold.
Mix flour, brown sugar, oleo and pecans. Place half of this mixture on the bottom of 9-inch unbaked pie shell. Mix white sugar, lemon juice, apples and cinnamon. Pour over mixture in pie shell. Place other half of first mixture on top of apples. Bake 1 hour at 350°.
Carefully slice cookies in half. Whip together Cool Whip and cream cheese. Drain most of juice from berries. Add to cream cheese mixture. Put small amount of mixture on half of cookie and top with other half. Cool before serving at least 1 hour. May substitute 1 (8 ounce) can crushed pineapple or lemon pudding for berries.
In large pot or skillet, combine cabbage and vinegar. Cook, covered, over medium heat for 8 minutes or until cabbage is softened but still has some crunch. Remove from heat. Combine honey, mustard and yogurt. Stir into warm cabbage just before serving. Sprinkle with paprika. Yields 4 servings. Contains 1 gram of fat and 73 calories per serving.
Combine asparagus, milk, soup, pepper and 1/2 can onions in medium bowl. Pour into 1 1/2-quart baking dish. Bake, uncovered, at 350° for 30 minutes. Top with remaining onions. Bake, uncovered, 5 minutes or until onions are golden brown. Makes 6 servings.