HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop mushrooms fine. Combine with cream cheese. Spread rolls into 4 rectangles, pinching perforations together. Spread with cheese mixture. Roll up from long side. Brush with beaten egg and sprinkle with poppy seed. Cut in 1-inch pieces. Bake. Serve warm.
Mix together eggs, milk and dry mustard. Layer bread, cheese and sausage. Pour milk mixture over layers. Refrigerate overnight, covered. Put baking dish inside another with water. Bake at 325° for 1 hour.
Bring to a boil the vinegar, sugar, salt, bay leaf and celery seed. Add beets and onion. Bring it back to a boil; remove from heat. Let stand for 1 hour, then refrigerate in covered glass jar or plastic container.
Cream shortening and sugar. Add egg and beat well. Add vanilla and grated orange peel. Add sifted dry ingredients alternately with milk. Bake at 375° for 12 minutes or so.
Slice bananas into bottom of crust. Spoon softened ice cream on top. Freeze 2 hours. Top with unheated hot fudge, strawberry preserves, a dollop of whipped topping, chopped nuts and maraschino cherries. Freeze a little longer. Serve.
Melt chocolate over hot water. Remove from water. Add and stir until smooth and satiny the condensed milk, 1 tablespoon water and vanilla. Add peanut butter and 1 tablespoon water. Stir until creamy. Spread in 8 x 8-inch pan. Refrigerate 1 hour. Cut into squares.
In small saucepan, melt butter; stir in cookie crumbs. Pat firmly on bottom of 2-quart shallow baking dish (12 x 7-inch). Chill. In large bowl, dissolve gelatin in boiling water. Stir in sweetened condensed milk and undrained strawberries. Fold in marshmallows and whipped cream. Pour into prepared dish. Chill 2 hours or until set. If desired, garnish with additional whipped cream and strawberries. Refrigerate leftovers.
Blend first 4 ingredients. Line muffin tins with paper cupcake liners. Place 1 vanilla wafer in bottom of each and fill with cheese mixture. Bake in 375° preheated oven for 15 to 20 minutes. Remove from oven and cool.
In bowl #1, cream together butter and cream cheese. Add powdered sugar. In bowl #2, mix vanilla pudding with milk. Fold in Cool Whip. Mix both bowls together.
Brown meat and onions; drain. Add enchilada sauce, soup, hot sauce and milk; mix well. Pour Doritos into a 9 x 13-inch pan. Pour meat mixture over top. Add cheese. Bake at 350° for 45 minutes.
Mix all ingredients in large bowl. Refrigerate. Can be served as a condiment or a dessert.
Trim the beef and cut into thin slices across the grain. Cut each slice into thin strips. Toss in the cornstarch to coat thoroughly. Heat sesame oil in a preheated wok or nonstick frying pan. Add the beef strips and stir fry for 3 minutes. Remove and set aside. Add the broccoli, scallions, carrots, garlic, ginger and broth to the wok or frying pan. Cover and simmer for 3 minutes. Uncover and cook, stirring, until the broth has reduced entirely. Combine the soy sauce, dry sherry and brown sugar together and add to the wok or frying pan with the beef and vegetables. Cook for 2 to 3 minutes or until it is cooked, stirring continuously. Spoon into a warmed serving dish. Serve on a bed of noodles or rice.
Measure rice and salt into casserole with tight fitting cover or cover dish with aluminum foil. Boil the water and add to the rice. Bake at 350° for 35 minutes. Makes enough for 6 servings.
Cook bacon until crisp. Drain on paper towel. In a bit of remaining bacon grease, saute hot dogs and onion. Pour pork and beans, brown sugar, barbecue sauce and mustard in 2-quart casserole dish. Stir in bacon (crumble first), hot dogs and onion. Bake in a preheated 350° oven for 45 minutes, stirring after 30.
Drain gelatin. Add sherbet. Add undrained pineapple. Chill until partially set. Add cheese. Chill until set, about 5 hours. Turn onto plate. Serve with strawberries.
Combine all ingredients except sour cream; beat until smooth. Blend in sour cream. Pour into crust. Trim with reserved crumbs. Bake in 375° oven for 45 to 50 minutes or until set. Cool at least 5 hours. Best when made a day ahead.
Look over beans, discarding halves, discolored ones and stones. In large soup pot, cover beans with water. Bring to the boil; simmer for 2 minutes. Turn off heat and let stand for 1 hour. Drain and rinse. Add water, broths, onion and garlic. Bring to the boil. Reduce heat and simmer for 1 1/2 to 2 hours. Remove a cup of beans and liquid; mash and return to pot. Mix flour and butter; add it and the ham. Stir well and continue cooking for 10 minutes. Add hot sauce, salt and pepper to taste. If desired, spike each serving with a tablespoon of juice from jar of hot jalapeno slices. Makes 8 to 10 servings.
Chop into very fine pieces ham, beef and onions. Mix all ingredients together and form a ball. Serve.
Beat first three ingredients. Add remaining ingredients, except for powdered sugar. Mix thoroughly, using hands if necessary. Shape into 1-inch balls. Place 1 1/2-inches apart on greased cookie sheet. Bake at 325° for 14 to 16 minutes or until tinged with brown. While warm, roll in powdered sugar. Cool. Roll cookies in powdered sugar again.
Preheat oven to 375°. Grease a 2-quart souffle dish. Warm milk over medium-low heat until hot. Do not boil. Gradually add cornmeal, stirring constantly. Blend in melted butter, baking powder and salt. Cook until very smooth and thick. Stir in cheese. Beat yolks in a bowl until light. Gradually stir yolks into cornmeal mixture. Beat egg whites with cream of tartar and salt in a large bowl until stiff. Fold into cornmeal and then pour into prepared souffle dish. Bake until puffed and brown, about 40 minutes. Serve immediately.
Cook broccoli. Place in bottom of casserole dish. Place chicken on top, then cover with cheese. Mix all other ingredients together, except crackers. Pour over top, then finish with cracker crumbs on top. Bake for 30 minutes at 350°. Serves 6 to 8.
Put ingredients in a bowl in order given. Beat 3 minutes. Bake about 40 minutes at 325°.
Mix corn flakes with cheese. Set aside. In large saucepan, cook noodles according to package directions. Drain thoroughly. Do not rinse. In same sauce pan, combine drained, hot noodles with margarine and parsley. Add cereal mixture and toss lightly. Serve immediately on warm platter.	Serves 8.
Blend egg and sugar. Add rest of ingredients. Mix well. Bake in greased pie pan at 350° for 30 minutes.
Mix everything together and press into the bottom of a greased 13 x 9-inch pan. Keep some out for the top. Put a can of cherry pie filling over crumbs and sprinkle remaining crumbs on top. Bake 25 to 30 minutes at 400°.
Place beans in shallow baking dish. Add tomatoes to beans with spoon, then add Worcestershire sauce, molasses, onions and bacon. Bake at 350° for 45 minutes.
Place tomato slices in a circle on crust, overlapping slightly until crust is completely covered. Drizzle with olive oil. Season with salt and pepper. Cover with olives if desired, green pepper and onion. Sprinkle basil over all. Cover with Mozzarella and Cheddar cheeses. Bake at 400° for 15 minutes, or until cheese is melted. Serve immediately. Yields 8 servings.
Marinate overnight in 1 cup mayo and 2 tablespoons lemon juice.
Heat skillet. Spray with cooking spray or use butter. Cut 1 to 2 thin slices of cheese and place on 1/2 of tortilla. Sprinkle with chilies and epayote or cilantro. Fold and place in skillet. Cook until cheese is melted, flipping 1 or 2 times. Cut in half and serve.
Spread pie filling into bottom of an 8 x 8-inch pan. Cover with dry cake mix. Sprinkle butter over cake mix. Cover with layer of coconut. Bake at 350° for 45 minutes. Can serve plain or with Cool Whip topping.
In 2-quart saucepan, over high heat, add water, broccoli and salt to boiling. Cover and cook 10 minutes and drain. Set aside.
Mix sugar, salt and cocoa in a saucepan. Add butter and milk; bring to boil. Boil for 1 minute and 30 seconds. Add remaining ingredients and mix well. Drop by spoonful onto waxed paper. Chill. Yields 2 1/2 dozen.
Saute onions and garlic in margarine in skillet until tender. Add mushrooms; cook until tender, about 10 minutes. Gradually add cream and broth. Continue to cook until thoroughly heated. Do not boil. Sprinkle with cheese.
Drain pineapple. Dissolve jello in hot water. Add juice. Cool jello until slightly thickened. Beat until frothy. Fold in remaining ingredients. Chill until set. Nice in ring mold.
Mix yellow cake mix, 1 egg and 1 stick butter. Pat in bottom of cake pan. Blend with mixer sugar, cream cheese and 2 eggs. Pour over cake mixture. Bake in oven at 350° for 30 minutes. Sprinkle with confectioners sugar on top after baking.
First Layer: Dissolve orange juice in 1 cup boiling water. Mix well. Add 1/2 cup cold water. Pour in a 13 x 9 x 2-inch cake pan or glass dish. Let set.
Cook macaroni according to package directions. Cool completely. Meanwhile drain shrimp and tuna. Shop celery, onion and pimento. Toss all together with cooled macaroni. Stir in mushroom soup and mayonnaise. Refrigerate for at least one hour before serving.
Stir first 4 ingredients; heat to boil 1 minute. Set aside to cool. In bowl, mix sugar, flour, cinnamon and soda. Mix with saucepan stuff. Then add vanilla, beaten eggs and milk with squeeze of lemon. Bake 35 minutes.
Stir all ingredients into mashed bananas. Pour into buttered 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Bake 1 hour in preheated 325° oven.
Brown hamburger with chopped onion. Drain grease; add tomato soup (no water).
Line muffin tins with 18 cupcake liners. Put one vanilla wafer in the bottom of each cupcake liner. Beat the cream cheese, vanilla, eggs and sugar together for 5 minutes. Pour enough mixture over each of the vanilla wafers to fill the cupcake liners about 3/4 full. Bake at 375° for 12 to 15 minutes (cracks on top when done). Put cherry pie filling on top of each one. Refrigerate.
Put freshly washed chicken on an aluminum foil covered cookie sheet. Put tray on top shelf of oven. Cook at 425° for 1 hour to 1 hour and 15 minutes. Turn chicken over last 15 minutes. Juicy and delicious! Easy to make!
Cook first 3 ingredients until meat is browned; drain. Add beans, picante sauce and taco seasoning mix, stirring well. Cook over medium heat until thoroughly heated. Spoon into a 12 x 8-inch baking dish; sprinkle with cheese. Bake at 400° for 5 minutes or until cheese melts. Serve with tortilla chips. Yield: 4 cups.
Boil sugar, butter, milk and cocoa 1 minute only and remove from heat. Add peanut butter, oatmeal and vanilla, then drop on waxed paper.
Place chicken and 1 teaspoon salt in a large kettle with enough water to cover. Bring to a boil, cover, then reduce heat and simmer 2 1/2 to 3 hours, or until chicken is tender and comes off bones easily. Remove from broth and cool. Remove chicken from bones. Keep broth simmering while preparing noodles.
Stir egg into mashed potatoes, add onion and tuna. Shape into 6 patties. Fry in oil in skillet. If used for sandwiches, top each with slice of cheese, or put slice on top of each patty and put under broiler to melt.
Brown beef and onion slowly in a heavy skillet; drain excess fat. Add remaining ingredients; mix well. Turn into a baking dish and bake at 350° for 30 minutes.
Melt chocolate and margarine in double boiler. Stir marshmallows and nuts into chocolate mixture. Sprinkle a double layer of wax paper with powdered sugar. Form chocolate mixture into a roll on paper; fold and secure well. Refrigerate until solid and then slice.
Melt chocolate and pour over other 3 ingredients. Place in a pan and cut after 1 hour.
Combine all ingredients in covered baking dish. Bake at 350° for 1 hour. Remove cover for last 15 minutes.
Cook spinach as directed on package; drain well. Blend eggs with fork. Add remaining ingredients. Put in greased casserole. Sprinkle with additional cheese. Bake at 350° for 30 minutes. Yields 6 servings.
Beat eggs with fork until well blended and add rest of ingredients. Put in a greased 9-inch square pan or casserole and bake at 400° for about 1 hour.
Pour boiling water over oats. Let stand 20 minutes. Beat butter until creamy. Add sugars and beat. Add eggs. Add oats. Sift rest and add. Pour into greased pan. Bake 50-55 minutes at 350°. Combine 1/4 c. melted butter, 1/2 c. brown sugar, 3 Tbsp. evaporated milk, 1/3 c. nuts, 3/4 c. coconut. Spread over cake, put under broiler for 2 or 3 minutes. Watch! * I use Grape Nuts instead of coconut. This works very well. May be used as coffee cake for brunch or as a dessert with whipped cream or ice cream.
Combine sugar, pumpkin, oil, water and eggs. Beat well. Combine dry ingredients and gradually add to the pumpkin mixture. Mix well. Stir in nuts and raisins. Pour mixture into a greased 9x5x3-inch loaf pan. Bake 350 degrees for 65 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes before removing to a wire rack to cool.
Fry bacon and drain on paper towels. Crumble. Break up broccoli. Chop red onion and green onions. Add remaining ingredients. Mix mayo, vinegar and sugar and mix well with all ingredients. Make one day ahead. Chill in refrigerator.
Combine potatoes, cucumber and tomatoes in a large bowl. Set aside. In a food processor, fitted with steel blade, or in a blender container, combine yogurt, cottage cheese, chives, parsley and Molly McButter. Process or blend until smooth. Add cottage cheese mixture to potato mixture. Toss lightly to coat. Garnish with additional parsley and onion rings, if desired. Cover and chill. Serve with additional Molly McButter, if desired. Makes 6 servings. Single serving contains 122 calories and 2 fat grams.
Brown sausage and onion together in a large electric skillet. Add zucchini and simmer for 3 minutes. Add mushrooms, peas and salt and pepper. Pour eggs on top of mixture. Stir together. Let cook for 3 to 5 minutes, then with spatula, turn over. When it is all turned, spread cheese over top and put lid on. Cook until set and cheese is melted.
Combine punch, citrus juices and strawberries; mix well. Stir in soda. Add punch cubes; garnish with orange slices and serve. Makes twenty-two 4 ounce servings.
In large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk, water and margarine in saucepan. Heat over low heat until liquids are very warm (120° to 130°). Add to dry ingredients. Beat 2 minutes on medium speed. Add eggs and 1/2 cup flour. Beat high speed 2 minutes. Add more flour to make stiff batter. Cover bowl tightly with aluminum foil. Chill 2 hours or overnight. Turn dough out onto lightly floured board. Divide in 18 equal pieces. Roll each piece to 15-inch rope. Wind to form coil. Place on greased baking sheet 2-inches apart. Cover and let rise in oven until double, 1 hour. Make 1-inch hole in center. Fill with cherry. Bake at 400° for 12 to 15 minutes. Cool on wire rack. Frost when cool. Makes 1 1/2 dozen.
Preheat oven to 350 degrees. Mix ingredients in a bowl. Bake in a casserole dish 45 - 60 minutes.
Melt first 2 ingredients in the microwave. Mix the rest of the ingredients together. Place in lightly buttered 9 x 13-inch pan. Refrigerate.
Mix dry ingredients, then add water, mayonnaise and vanilla. Cook at 350° for 20 to 25 minutes.
Sift together dry ingredients except soda, cut in fat until mixture comes to fine crumb consistency. Save one-half cup of this for topping. Beat egg well; add molasses, sour milk and soda and mix thoroughly with first dry mixture. Place in a greased pan. Bake 35 minutes in 350° oven.
Wash, pare and core the pears. Slice before measuring. Put through a food chopper using the fine blade. Combine pears and pineapple. Add the lime rind and juice. Add sugar and cook over slow heat, stirring frequently. Cook for 20 minutes. Stir in green food coloring to desired shade. Pour into sterilized 8 ounce canning jars to within 1/4-inch of top. Put on cap. Screw band firmly tight. Process in boiling water bath for 10 minutes. Yields 8 (8 ounce) jars.
Mix sugar, eggs and Wesson oil well. Dissolve soda in sweet milk. Add to mixture. Add prunes and walnuts. Sift dry ingredients. Add to mixture; blend well. Bake in ungreased Bundt pan for 1 hour at 350°.
Hollow out tomatoes slightly, at stem end, sprinkle with salt and pepper. Drain. Chill in freezer for 1 hour. Blend caviar with mayonnaise. Serve tomatoes on lettuce; top tomatoes with caviar-mayonnaise mixture. Makes 6 servings.
Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat. Add cereal; stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 9 x 13-inch pan. Cut into squares when cool. Yields 24 squares (2 x 2-inch).
Melt butter and honey. Put chicken into aluminum pan and cover with honey and butter. Put on grill until chicken is done. Remove from pan and place on grill to brown. Remove from grill and eat.
Preheat oven to 200°. Boil brown sugar, margarine, corn syrup and salt in a saucepan 5 minutes. Remove from heat and add baking soda and butter flavor. Pour over popcorn and stir well. Spread on cookie sheet. Bake 1 hour, stirring every 15 minutes. Spread on wax paper and cool.
Pour boiling water on oats and let stand for 20 minutes. Mix and bake at 350° for 30 to 35 minutes.
Brown the ground beef with the onions and mushrooms. Drain excess grease. Season with garlic and Italian seasoning to taste. Prepare the macaroni and cheese as directed on the box. Mix with beef and add the tomatoes. Pour ingredients into a square baking dish. Top with the cheese. Bake at 250° for 35 minutes.
Mix dry ingredients well, and add milk. Cook over medium heat. Bring to a boil and boil a minute or two. Remove from heat and add vanilla.
Cut corn from cob. Chop onions, peppers and cabbage fine. Mix all ingredients together; boil for 20 to 30 minutes. Put in sterile jars and seal.
Cut ham into strips; cook in peanut oil. Drain and set aside. Melt butter in pan and brown the almonds. Be careful. Quit when they are just getting brown. They have to be stirred frequently.
Use a 6 to 8 quart saucepan, saute garlic in oil. Add onions and sliced pork. Cover and cook until meat is tender. Season with salt and pepper. Add sweet and red potatoes, cooking until slightly tender. Add green beans, carrots, and cabbage. Mix well. If needed, add broth. Continue cooking with occasional stirring until vegetables are tender. Remove from heat. Drain in a colander and cool.
Combine crumbs, pepper and 1/2 teaspoon salt. Dip chops in crumbs, into egg diluted with water and again in crumbs. Press firmly into chops. Brown slowly on each side in hot oil in heavy skillet. Blend flour and remaining salt into skillet and add milk gradually, then 1 cup water. Stir until gravy boils and is smooth and thickened. Place chops in gravy. Cover and bake at 350° for 35 minutes. Remove cover and bake 10 to 15 minutes longer.
Sift first 5 ingredients into medium bowl. Cream butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, mixing well after each addition. Add flour mixture and apples 1/2 at a time, mixing well after each addition. Stir in walnuts. Spoon into well-greased 5 x 9-inch loaf pan. Bake at 350° for 1 hour or until loaf tests done. Cool in pan for 10 minutes. Remove to wire rack to cool completely. Yield: 12 servings.
Prepare fettucine; drain. Melt margarine in large skillet. Add onion, then vegetables. Cook until tender. Set aside. Brown sausage and drain. Combine sausage, vegetables and cream. Simmer. Add Parmesan cheese and parsley. Serve over fettucine.
Prepare the night before to allow dill	seed to soften. Serve with raw veggies or hollowed out bread. Also good with fresh bagels.
Cream butter and sugar. Add brown sugar, peanut butter and egg. Mix well. Add rest of ingredients. Make small balls. Bake in mini-muffin pans at 375° for 8 to 10 minutes. Have peanut butter cups peeled and ready to put in center of dough as soon as taken out of oven. Cool 10 minutes in pan. Take out to finish cooling on rack. Makes 5 dozen.
In bowl, stir first 5 ingredients. Stir in water and egg until smooth. Heat oil in skillet 1/2-inch deep at 375°. Dip vegetables into batter. Carefully add vegetables to hot oil, a few pieces at a time. Fry, turning once, 2 to 3 minutes or until golden brown and crisp. Drain on paper towel.
Melt margarine and add sugar, flour and 1 1/2 cups pecans. Mix well and press evenly into a 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool. Mix in bowl cream cheese, powdered sugar and Cool Whip. Spread over crust and chill. Mix in bowl milk and pudding mixes. Spread over cream cheese mixture and chill. Spread 4 ounces Cool Whip on top. Can be frozen.
Line an 18 x 12-inch cookie sheet with foil. Place saltines face up on sheet. Melt sugar and butter. Pour over saltines. Spread evenly. Place in a 350° preheated oven for about 3 minutes or until it bubbles. Take the pan out and pour the chocolate morsels over it. Place the pan back in for 1 to 2 minutes, until it melts. Spread morsels evenly over saltines with a spatula. Spread nuts over all the saltines and press it into the chocolate. Refrigerate overnight. Peel off the foil and break up into pieces. For a mint flavor, use mint chocolate morsels, just a few or Junior Mints.
Melt 1/4 pound butter or margarine in an oblong 9 x 13-inch pan. Sprinkle 1 cup pecans and 1 cup coconut in bottom of pan. Mix German chocolate cake mix as directed on package. Spread in oblong pan over butter, pecans and coconut mixture.
In a saucepan, mix sugar and water; stir to dissolve sugar. Bring to a boil. Add cranberries; return to boil. Reduce heat. Boil gently 10 minutes, stirring occasionally. Add jar of marmalade. Mix well and let cool. Refrigerate. Makes about 4 1/4 cups.
Slice nappa in 2-inch strips and onions in long thin strips. Place nappa and onions in a container with salt and press with a weight for 1 hour. Turn over and press 1 hour longer. Rinse and squeeze out liquid. Mix in remaining dry ingredients. Place in jars and store in the shade for 1 day, then refrigerate.
In a large bowl, toss together the apples, celery, walnuts and raisins. In a small	bowl, gently stir in lemon juice, sour cream and yogurt, then fold the 2 mixtures together. Cover and chill. Serves 4 to 6.
Mix and roll into balls, butter, sugar, peanut butter and Rice Krispies. In a double boiler melt chocolate chips, Hershey bar and paraphane. Dip balls into chocolate mixture. Set on cookie sheet and refrigerate.
Cook onions in oil. Add other ingredients and cook 15 minutes. Pour over chicken and simmer 1 hour. Sauce may be frozen.
Combine milk, egg and sour cream; beat well. Stir together flour, baking powder, sugar and salt; add to milk mixture. Beat just until large lumps disappear. Stir in butter. Fold in blueberries.
Mix sugar, salad dressing, eggs and pineapple juice together. Then add carrots; mix well. Add soda and baking powder to flour. Slowly add to creamed mix. Add vanilla. Grease pan (9 x 13-inch or regular cake pans). Bake at 375° for 45 minutes.
Mix sugar, Crisco and oleo together. Add baking powder, salt, milk, vanilla and eggs. Mix well. Add flour. Pour into a 13 x 9-inch pan greased and floured. Bake in 350° oven for 40 to 45 minutes. Cool.
Combine oil and cocoa. Add sugars. Blend. Add eggs. Beat well. Add vanilla, then flour. Fold in nuts. Pour into a greased 9-inch square pan. Bake in a 325° oven for 30 to 35 minutes or until done. Cut into squares.
In skillet, heat butter until foamy. Add onions or chives and saute until tender. Add cabbage and carrots. Saute over high heat until tender-crisp, about 4 minutes. Add salt and pepper.
Saute chopped onion in oleo. Mix all other ingredients together and bake at 325° about 45 minutes. May sprinkle cheese on top, if desired.
Cream together shortening and sugar. Add eggs, one at a time, beating after each one. Add molasses. Sift together flour, baking soda, salt, cinnamon, nutmeg and cloves. Add alternately with applesauce to first mixture. Add raisins; mix well. Pour into greased 8 x 8 x 2-inch pan. Bake in oven at 350° for 55 minutes. Cool 5 minutes. Remove cake from pan. Cool on wire rack.