HumbleIntelligence/food-ner-1-Million huggingface dataset:
Open 1 package crescent rolls; place in bottom of 9 x 13-inch pan, spreading to cover bottom of pan. Pinch perforations together. Mix other ingredients and spread on rolls. Cover with other package of rolls. Brush top with egg white. Sprinkle with cinnamon and sugar. Bake at 350° for 30 to 35 minutes or until golden brown.
In a medium saucepan over low heat, add both bags of morsels. Stir constantly to prevent scorching. When morsels are completely melted, remove from burner and add the nuts. Drop by teaspoonfuls onto wax paper-lined cookie sheet. Refrigerate 1 to 2 hours. Remove from wax paper. Store in airtight container in the refrigerator. Enjoy!
In medium bowl, place bread crumbs, bird seed mix and green grapes, cut in pieces. Set aside. Put beef suet through meat grinder, then into double boiler to melt. Remove from heat; allow to cool and harden slightly. Reheat and while in liquid form, pour 1 1/2 cups over dry ingredients. Add sand. Mix well with fork. Turn into a foil loaf size pan (5 x 3 x 1-inch). Refrigerate until firm. Place on feeder tray.
Cream margarine; add sugar a little at a time. Mix well. Add eggs one at a time and mix well after each addition. Sift flour, salt and baking soda together. Add flour mixture alternately with sour cream, mixing well. Add vanilla. Pour into a greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Combine sugar and vinegar (white); bring to boil. Cool and pour over vegetables. Cover and refrigerate overnight.
Brush bottom of pie crust with egg white to prevent sogginess. Wash spinach, break into bite sized pieces. Fry bacon and break into pieces. Slice mushrooms. Layer ingredients into pie crust, beginning with spinach, then bacon or pepperoni, mushrooms, cheeses and top with uncooked bacon or more pepperoni. This will be very tall but it sinks as it bakes. To prevent spinach from falling off pie shell, wrap a long piece of foil, 35 inches long, around the pie plate, forming a circular wall. The wall will be as tall as the width of your foil, 12 inches. Bake at 350° for 45 minutes to 1 hour.
Mix cucumbers and onions with salt and 2-quarts cracked ice. Let stand, covered, with a weighted lid for 3 hours. Drain thoroughly and put in a large kettle. Add sugar, spices and vinegar. Bring almost to a boil, stirring often with a wooden spoon. Don't let it boil! Pack in hot jars and seal.
Mix by hand adding apples and nuts last. Sprinkle butterscotch bits on top. Bake at 325° in a 13-inch Pyrex dish for 55 to 60 minutes.
Preheat oven to 400°. Grease bottoms of 12 medium muffin cups. Beat eggs; stir in milk and oil. Mix in remaining ingredients just until moistened (batter will be lumpy). Fill muffin tins 2/3 full. Bake 20-25 minutes or until golden brown. Remove immediately from pan.
Grind cranberries; add sugar and let stand overnight. Drain. Add marshmallows, grapes and nuts. Just before serving, fold in Cool Whip.
Combine softened cheese and marshmallow cream until well blended. Serve with desired fresh fruit.
Mix ingredients except soup. Put on cookie sheet; press down to 1 1/2-inches. Put in refrigerator overnight. Cut into pieces. Flour and brown in skillet. Put in a baking dish. Pour soup over meat. Bake at 325° to 350° for 45 minutes to 1 hour. (Tastes like Salisbury Steak.)
Mix cream cheese, sugar and vanilla well. Blend in eggs. Add 1/2 cup mini semi-sweet chocolate chips. Pour into ready-mix graham crust. Sprinkle with 1/4 cup chocolate chips. Bake at 350° for 40 minutes (almost set). Cool for 3 hours.
Beat eggs together; add rest of ingredients and beat until mixed well. Pour into unbaked pie shell and bake at 325° for 45 minutes or until set. If crust starts getting too brown, lay a sheet of tinfoil over pie until done.
Combine all ingredients and pour into an 8-inch pie plate. Microwave for 3 to 4 minutes until cheese melts, stirring twice during cooking. Serve with corn chips.
Slice swiss cake rolls into 1/2-inch pieces, line in a Pyrex dish in a single layer. Mix all of cream, condensed milk, and cream cheese and beat until well mixed. Fold in whipped topping.
Combine sugar, cornstarch and salt in saucepan; stir in water and peaches. Bring to boil and boil 1 minute, stirring gently. Remove from heat; stir in butter, lemon rind and juice and almond extract. Cool. Prepare unbaked pie crust; add peach mixture. Bake at 425° for 40 to 45 minutes.
Mix all ingredients. Press firmly and evenly against bottom and side of 9-inch pie pan. Bake 12 to 15 minutes at 400°.
Cover cabbage with hot spigot water for 1 hour (not boiling); drain and pack into hot jars. Add the vinegar, salt and sugar. Cover with boiling water. Using hot lids, seal. Makes delicious kraut.
Put dry rice in bottom of pan.	Pour in soup and 1 soup can of	water.	Stir. Add chicken. Sprinkle	all spices on top. Cover with foil and bake at 350° for an hour to an hour and a half.
Salt and pepper steak. Place in electric skillet and brown. After browning meat, turn heat down to medium. Slice onion, pepper and potatoes and place over meat. Cook until done. Cover with tomato sauce. Cover and let simmer for 10 to 15 minutes.
Sprinkle chicken with salt and pepper. Dip in egg, then in bread crumbs and brown in butter. Cook well. Saute onions in 1/2 stick butter until soft (5 minutes). Add broth and simmer 15 minutes. Pour cream and onion mixture in blender and puree. Cover chicken with sauce and grated cheese and broil until cheese is melted.
Mix together butter, pretzels and 3 tablespoons sugar. Press into bottom of baking dish. Bake at 400° for 6 minutes. Cool, then mix together Cool Whip, cream cheese and 1 cup sugar. Spread onto cooled pretzel mixture. In bowl, mix Jell-O and hot water until Jell-O is dissolved. Add in thawed strawberries. Refrigerate until slightly jelled. Pour over cream cheese mixture. Refrigerate until firm.
In a Dutch oven or kettle, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25 to 30 minutes or until tender. Discard the bay leaf. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return all to pan and heat through. Yield: 4 servings.
Brown bacon pieces and saute onion. Remove excess bacon drippings from pan. Add Milnot mixed with water to equal 4 cups of liquid. Add potatoes and carrots and simmer until veggies are soft but firm. Add all corn and simmer 10 minutes. Makes 4 servings.
Mix graham cracker crumbs, butter and sugar together, saving 2 tablespoons for topping. Press graham cracker mixture in bottom of pan. Combine Dream Whip and marshmallows; spoon 1/2 of this over crumbs. Top with pie filling. Add rest of marshmallow mixture. Sprinkle crumbs on top. Chill overnight.
Whip the Dream Whip and set in refrigerator. Mix the jello with 2 cups water. Stir in the frozen strawberries. Put jello mixture in refrigerator until it jells. Combine the jello mixture and Dream Whip. Fold in the bananas. Chill. Makes 2 pies.
Mix well. Press into a 9 x 13-inch pan. Bake 10 minutes at 350°. Cool. Grated nuts can be added to flour mix also.
Cut chicken into approximately 2 x 1-inch pieces. Combine all other ingredients in shallow pan. Add chicken to marinade. Place, covered, in refrigerator for at least one full day. Thread chicken pieces onto skewers and cook on barbecue grill, rotating skewers and brushing with marinade frequently, until done. (May also cook chicken under broiler indoors.)
Cook cut broccoli as directed. Drain. Cook onions in boiling water till tender. Drain. In same pan melt 1/2 of the butter. Blend in flour, salt, and dash of pepper. Add milk, cook, stirring constantly till thickened and bubbly. Reduce heat. Blend in cream cheese till smooth. Place vegetables in a 1 1/2 qt. casserole. Pour sauce mixture over and mix lightly. Add American cheese. Add reminding butter (melted). Mix with bread crumbs. Sprinkle on top of casserole. Bake at 350° till heated through, about 40 to 45 minutes. 6 servings.
Mix last 5 ingredients together, then add to the Jell-O with hot water. Don't mix Jell-O and water until last because it sets fast.
Combine and beat all ingredients together. Drop on cookie sheet and bake at 350° for 10 to 12 minutes.
Combine all ingredients except cheese. Bake 40 minutes at 350°. Remove from oven; sprinkle with cheese. Return to oven until cheese melts.
Cream butter and sugar. Beat in eggs, one at a time. Add other ingredients; mix well. Cook in Bundt pan at 350° approximately 1 hour until done.
Pound the chicken in order to tenderize it. Pour half of the Worcestershire sauce on the breast and add the seasonings. Tenderize until chicken is thin and flat. Broil both sides and add the rest of the sauce. This makes 1 serving.
Heat the 2 cups of milk; add sugar, shortening, salt and mashed potato. Cool until lukewarm and add yeast, eggs and cinnamon. Add about 8 cups of flour. Mix and knead; let rise. Punch down; turn onto board and cut doughnuts. Cook in hot oil until golden brown.
Mix sugar, syrup and butter in saucepan. Boil and cook approximately 5 minutes. Remove from heat. Add soda, cream of tartar and salt. Pour in all at once. Stir immediately over popcorn. Bake in 200° oven for 1 hour, stirring frequently. Makes about 20 servings.
Arrange bread slices in a 9 x 13-inch greased pan. Saute sausage and drain. Combine with mustard and sprinkle over bread (which can be day old). Place cheese over sausage. Combine remaining ingredients; beat well. Refrigerate overnight. Bake uncovered at 350° for 30 to 40 minutes or until set. Is nice for brunch when having company. Serves 8.
In skillet, cook sausage over medium heat, stirring to crumble; drain and set aside. Add eggs to skillet and scramble. Season with salt and pepper, if desired. When eggs are set, add sausage. Remove from heat and add cheese. Warm tortillas, one at a time, in microwave, 10 seconds each. Spread 1 tablespoon picante sauce down center of each tortilla. Divide egg mixture among tortillas. Fold bottom 1/3 of tortilla over filling. Fold sides toward center and overlap. Makes 6.
Brown sausage; drain fat. Place with other ingredients in pan; cook for 1 1/2 hours.
Boil water with cinnamon sticks and cloves; add tea bags and steep for 10 minutes. Remove spices. Add orange juice, lemonade and sugar. Good hot or cold.
Peel tomatoes and cut in small pieces. Cut corn from cob. Dice peppers, celery, carrots and okra. Combine all ingredients and cook in a large pot for 2 hours, stirring occasionally. Cook at low heat. Pour in jars and pressure at 10 pounds for 15 minutes.
Combine tuna, crab, soups, pepper and milk. Cook noodles. Butter the dish, then put a layer of noodles, 1/2 of the soup mixture. Place cheese squares on top. Repeat, then sprinkle top with Parmesan cheese and paprika.
Mix all cake ingredients together. Bake in 3 greased cake pans at 300° for 20 to 30 minutes.
Fry bacon until turning brown; drain fat off. Pour onion rings and brown them. Mix everything together and bake at 350° until done, about 45 minutes.
In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of blue gelatin into an oiled 10-inch fluted tube pan; chill until almost set, about 30 minutes. Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes. Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved.
In frying pan, cook bacon until lightly browned. Add onions. Cook until tender; drain and set aside.
Dice the green pepper, onion and chip beef together. Take cheese at room temperature and place on board. Mix ingredients by hand into cheese mixture. After thoroughly mixing, form into ball. Roll onto nuts or crushed Ritz crackers.
Cook all together for 10 minutes, stirring several times. Add 2 tablespoons liquid smoke. Cook 10 more minutes; pour in jars and seal.
Beat egg white until frothy. Pour into nuts and stir until moistened. Stir and mix well the last 3 ingredients. Pour over nuts; stir until coated. Bake on a cookie sheet at 250° about 1 hour. Stir and turn nuts 3 times while baking. Do not overbake.
Sift all dry ingredients together and set aside. Mix oil, sugar and eggs. Beat after each addition. Add dry ingredients. Mix well. Add carrots, pineapple (do not drain) and nuts. Grease and flour 3 (9-inch) pans. Bake 30 to 35 minutes at 325°.
Melt oleo and pour over flour in pie pan. Add nuts. Press in pan. Bake and cool.
Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients. Add to creamed mixture with bananas. Pour in loaf pan. Bake at 350° for 45 to 50 minutes.
Season chicken with salt and pepper. Brown chicken in butter in large skillet (10 minutes). Add 1/4 cup water; bring to boil. Lower heat, cover and simmer for 20 minutes, or until tender. Transfer to warm platter; keep warm. Scrape up any browned bits from skillet. Cook mushrooms, tomato, green onions and thyme in skillet for 3 minutes. Sprinkle vegetables with flour; stir to mix well and cook 1 minute. Crumble bouillon cube into skillet. Stir in remaining 1/2 cup water. Continue stirring until bouillon is dissolved and mixture smooth. Remove from heat. Stir in sour cream. Reduce heat to low. Cook until thickened and bubbly (3 minutes). Pour over chicken and serve with noodles.
In small saucepan, over medium heat, heat mustard, orange juice, green onion, oil, honey, soy sauce and ginger for 2 to 3 minutes or until heated through; keep warm. On large serving platter, layer salad greens, pea pods, orange segments, water chestnuts, turkey strips and noodles. Serve salad drizzled with warm mustard dressing.
Mix all ingredients with the exception of the chocolate chips. Let this come to a rapid boil and boil exactly one minute. Do not boil any longer or frosting will get too hard. After boiling, take off heat and add chocolate chips and stir until all chips are melted and mixture is smooth. Pour over brownies that have cooled. This mixture is best used in a 13 x 9-inch pan.
In 1-quart, shallow casserole, combine peaches, sugar, 1 tablespoon baking mix and cinnamon. In medium bowl, mix remaining 2/3 cup baking mix with brown sugar. Cut in butter until mixture is size of small peas. Stir in milk until moistened.
Mix all ingredients and pour into 2-quart casserole dish. Bake, uncovered at 300° for 1 hour.
Scald milk and oleo. Dissolve yeast in warm water, then add sugar and salt. Add oats to hot milk and wait for mixture to cool. Mix all together and gradually add flour. Mix well and proceed as for all yeast breads. Bake at 350° for about 40 minutes. Makes 2 loaves.
Mix potatoes, sour cream, soup, Cheddar, salt, pepper and onion together. Pour into a buttered 13 x 9-inch pan. Sprinkle Parmesan on top. Cover and bake 30 minutes at 350°, then remove cover and bake an additional 30 minutes.
Prepare cake mix as package directs. Add other ingredients. Mix 1 minute; do not overbeat. Grease muffin tins or line with paper cups; fill about 2/3 full. Bake in preheated 350° oven 15 to 20 minutes or until golden and muffins spring back when touched. Serves 25.
Cook bacon until crisp. Remove from skillet and break into 1/4-inch pieces. Saute onions in bacon fat until tender. Add green pepper, celery, tomatoes and salt. Cook until vegetables are tender and sauce thickens, about 15 minutes. Add peas, shrimp and chili powder and cook 5 minutes longer. Add the cooked bacon. Pack rice into a greased 9-inch tube pan. Carefully turn rice out on a serving platter. Pour sauce in center and around the ring. Makes 6 servings.
Mix all ingredients (no mixer needed). Put in pie shell and bake at 350° for 30 minutes.
Preheat oven to 400°. Spray a muffin pan with nonstick cooking spray or line with paper cups.
Mix all ingredients together. Add peanut butter. Mix on high. Add more milk if needed.
Combine all ingredients and stir until smooth. Pour into a greased loaf pan. Bake at 350° for 1 hour or until firmly set. Cool. Remove from pan and cut into sticks. Put onto a cookie sheet and bake at 150° for 1 hour longer until sticks are hard and crunchy. Store in tightly covered container. Yield: 35 servings.
Combine sugar and peanut butter in a large bowl. Beat with electric mixer on medium speed until light and fluffy. Add egg and beat well. Stir in vanilla. Dough will be dry. Pinch off small pieces of dough and roll in hand 1-inch balls. Place balls on cookie sheet 1 inch apart. Slightly mash each ball with a fork (crisscross). Bake at 350° for about 10 minutes.
Saute until brown 1/4 cup onions in 1 tablespoon drippings or other fat. Add remaining ingredients and simmer for 20 minutes.
Beat butter or oleo and powdered sugar until fluffy. Gradually mix in flour. Stir in vanilla and salt and mix well. Using level tablespoonful of dough, shape into balls. Press one side of each ball into granulated sugar. Place sugar sides up on ungreased cookie sheet. Can be close together, they do not spread. Bake at 400° for 10 minutes. Do not brown. Remove from pan, cool on rack. Makes 3 1/2 dozen.
Cook in double boiler until thick. Stir in lemon juice. Cool and add 1 pint whip cream whipped. Add fruit (oranges, bananas, cherries, strawberries, apples and pineapple chunks).
Cream the shortening and sugar. Beat in egg, molasses and vinegar. Sift together dry ingredients and blend in. Chill 3 hours.
Mold hamburger meat as a flat hamburger on foil. Cut potato in strips and place over hamburger. Cut up onion and green pepper and place over potato. Salt to taste. Cook 1 hour at 400°. Open foil and sprinkle with cheese the last 5 minutes. Serve with ketchup!
Sift flour and baking powder well (3 times). Cream butter and sugar well. Add eggs, one at a time. Then mix in the sour cream or cream cheese. Combine flour mixture with the liquid mixture. Mix well until you do not feel the sugar grains. Add the vanilla and lemon extract. Add mace spice. Bake at 350° for 1 hour or until done when tested using the toothpick method.
Mix the first 6 ingredients. Roll into balls. Let chill in refrigerator, then melt chips and paraffin in double boiler and dip balls in chocolate mixture. Place on foil or wax paper until cool.
Place broccoli in shallow 9 x 13-inch dish. Cover with chicken. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Top with crumbs. Bake in a 325° oven for 30 minutes. Serves 6 to 8.
In a blender container, combine undrained peaches, banana, yogurt and vanilla. Cover and blend until smooth. Add ice cubes; cover and blend until frothy. Makes 2 (1 1/4 cups) servings. In testing, we discovered that if we added a little vanilla to this shake, we did not need a sweetener.
Heat oil in skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Place chicken in ungreased, oblong baking dish, 11 x 7 x 1 1/2-inch. Tip with onions. Sprinkle with salt, paprika and pepper. Mix orange juice, honey, lemon juice, ginger and nutmeg. Pour over chicken. Add olives. Cover and cook in a 350° oven until thickest pieces of chicken are done, 45 to 60 minutes.
Mix Cool Whip and yogurt. Pour into graham cracker shell. Chill one hour. Approximately 4 g fat per slice, or use light yogurt for less fat.
Beat eggs well. Add sugar. Stir until smooth. Add syrup, butter, vanilla and salt. Mix well. Add nuts. Pour into unbaked pie crust. Bake at 350° until firm.
Cut loaf of bread lengthwise. Scrape out inside of bread, leaving an inch shell, like two canoes. Brown the chuck and drain. Add sour cream and mushrooms. Put meat mixture into the bread shells. Top with grated cheese. Broil until cheese is melted.
Dump beans into a large casserole dish (or use any 3 favorite beans) . Brown and drain ground meat and onion. Add to beans and sliced sausage. Add remaining ingredients. Bake at 350° for about 1 hour.
Combine first 5 ingredients. Pour over cabbage and toss. Heap coleslaw in salad bowl and border with carrots.
Mix all the ingredients together in bowl and add the milk to desired consistency. Pour into greased skillet and fry, flipping once until done.
Fry meat until crumbly; add remaining ingredients. Sprinkle a little flour to thicken sauce.
Clean mushrooms; remove stems. Place tops, hollow side up, in a pan lined with butter. Chop stems and mix them with half the fine bread crumbs and a little melted butter. Thoroughly mix in eggs, cream and Parmesan cheese. Fill the hollows of the mushroom caps; pour over them a little melted butter, a few bread crumbs and salt and pepper. Bake at 350° for 1/2 hour or until light brown.
Mix and pour in a 2-quart casserole dish. Bake, covered, in 350° oven for 1 hour.
In a large bowl blend together and place in an 8 x 14-inch pan the filling, sugar, spices, eggs and milk. Sprinkle over top of dry cake mix and nuts. Pour melted oleo over all. Bake 1 hour at 350°. If not done, turn off oven and let set for 10 minutes.
Spray a 1-quart casserole dish with nonstick cooking spray. Slice boiled egg. Grate cheese. Layer ingredients in casserole dish. Top with cheese cracker crumbs. Bake at 350° for 30 minutes.
Cook the sugar and pears approximately 1 hour until it looks clear and the syrup is thick. Add the pineapple. Cook 5 to 10 minutes longer.
Mix and pour into greased loaf pan. Bake at 350° for 35 minutes or until brown.
Wash potatoes (then boil in their skins until very soft). Peel and mash. Add listed ingredients and stir well. Use unbaked pie shell. Bake for 30 to 40 minutes in a 350° oven or until golden brown.
Heat pineapple and sugar to boiling. Remove from heat and add jello and cream cheese. Mix until cream cheese is dissolved. Set aside to cool. When cooled, add ice water and nuts. Whip chilled can of milk and fold into mixture. Put in a large mold and chill overnight. Serves 15. Preparation: 30 minutes.
Saute filet slices in butter or oil unti lightly browned, cool. Saute onion and mushrooms in meat drippings. Add sherry and reduce slightly. Roll out patty shell until large enough to Cover meat. Place filet in the center of the pastry. Top with tablespoons of mushroom mixture. Cover meat. Seal pastry with water. Bake at 350° about 25 minutes.
Boil fresh carrots or canned. Grease baking dish. Layer carrots, apple, butter, sugar and nutmeg. Repeat layers. Bake at 350° for 25 minutes.
Do not preheat oven. Mix all ingredients together. Bake at 325° for 1 hour and 20 minutes.
Combine milk, margarine and sugar in medium size saucepan. Slowly bring to a boil, stirring constantly. Boil five minutes. Remove from heat; add peanut butter and marshmallow cream. Stir vigorously. Pour into lightly greased 9 x 13-inch dish or pan. Cool and cut in squares.
Preheat the oven to 350°. Coat 8 by 4 inch loaf pan with nonstick cooking spray. Combine flour, baking powder, baking soda and salt in large bowl. Combine sour cream, milk, sugar, oil, beaten egg, lemon juice and lemon zest in medium bowl. Stir sour cream mixture into flour mixture until well combined; pour batter into prepared loaf pan. Bake until toothpick inserted in center comes out clean, about 45 to 50 minutes. Let cake cool in pan on wire rack 20 to 25 minutes before removing from pan; cool completely on wire rack. Slice cake and serve with washed strawberries. Cover any leftover cake with plastic wrap and store tightly sealed in the refrigerator.
Combine cornstarch with milk in a small bowl and stir until cornstarch has dissolved. Add cheez whiz and stir. Microwave on high for 1 minute stir until smooth. Add juice from jalapenos; stir well.
In heavy saucepan or casserole, put all ingredients, except peas and wine; do not brown meat. Heat oven to 350°. Cover mixture in pan and watch until it starts to bubble. Turn down heat to 250° and bake for 4 1/2 hours. Lift cover and gently press in package of frozen peas; do not stir at all. Return to oven and bake for 1/2 hour. Just before serving, add 1/2 cup dry red wine. Feeds 8.
Stir yeast, 2 Tbsp. sugar and 2 cups warm water in a 4-cup glass measuring cup; let stand 5 minutes. Stir together yeast mixture, butter and remaining sugar in a large bowl; stir in eggs and salt. Gradually stir in enough flour to make a soft dough. Cover and chill eight hours.