HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread crescent rolls out on pizza pan and seal edges together forming a complete circle, bake according to package. Take out of oven and let cool. In small bowl mix together cream cheese, dill weed and garlic powder. Spread cream cheese mixture over crescent roll crust. Spread chopped vegetables over cream cheese and top with shredded Cheddar cheese.
In a blender, mix sugar, apricots (including juice) and lemon juice. Blend (if you want pieces of apricots, save some out and cut with a knife). Put this mixture in the container for a one-gallon home freezer. Ice it down and run (or crank) the freezer until it is well chilled. Open container and add half and half, Carnation milk and vanilla. Finish filling the container to the line with regular milk. Freeze as you would any homemade ice cream.
Turn the oven to 425°. Put some shortening on a piece of waxed paper or paper towel. Spread the shortening over the baking sheet.
Add soda to sour cream. Cool to lukewarm; add yeast mixture. Add remaining ingredients. Mix to soft dough; let stand 5 minutes. Roll out into rectangle shape. Sprinkle with brown sugar and cinnamon. Fold in half; cut into 1/2-inch wide strips and twist into braids. Let rise for 1 hour or until doubled. Bake at 350° until lightly browned. Frost with powdered sugar frosting.
Sift dry ingredients and set aside. Beat egg whites and set aside. Cream shortening and sugar. Beat in egg yolks. Add vanilla and milk alternately with dry ingredients. Fold in beaten egg whites. Add blueberries. Pour in 9-inch square pan, greased and floured. Sprinkle batter with sugar for topping. Bake at 350° for 35 to 40 minutes.
Cut chicken into finger size strips. In electric skillet at 350°, melt butter. Add cut up chicken; cook for 3 minutes, turning constantly. Add cut up green pepper, celery, salt, water and juice from pineapple. Cover; cook for 3 minutes. Add tarragon, onion flakes, chicken broth and pineapple chunks. Bring to boil, reduce heat, cover and cook for 4 minutes. Add cold water to cornstarch to make a paste. When 4 minutes cooking time is reached, add cornstarch gradually to thickness desired. Add chopped pimento for color. Serve over rice or noodles.
Sift flour, baking powder, salt and sugar. Mix in nuts and dates. Combine egg, milk and shortening. Add liquid to flour mixture, stirring until flour is well moistened. Pour into greased loaf pan. Bake at 350° for 1 hour.
Cook ground beef and vegetables until meat is brown and vegetables are tender. Add tomato sauce, water, garlic, vinegar, mustard, thyme, parsley, cumin, brown sugar and seasoning. Blend well and simmer 5 minutes. Pour beans into 1 1/2-quart casserole. Pour meat mixture over them. Do not stir. Bake at 375° for 45 minutes.
Put in 9 x 13-inch pan tomato sauce, water and seasonings. Add cooked hamburg and onion. Then add macaroni. Put cheeses and pepperoni on top. Put any extra goodies you would like on top. Bake at 350° for 20 to 30 minutes.
Put meat and water in slow cooker and cook on low 8 to 10 hours. When done, it should shred easily with a fork. Remove from slow cooker and shred meat with 2 forks. Put back into slow cooker (make sure you discard the water and fat) or large casserole dish. Add sauce and serve with rice or on hamburger buns.
Heat the oil in a heavy saucepan and add the onions until they are golden brown. Reduce the heat and add garlic, ginger and chili; saute an additional minute. Add the turmeric and coriander and then the coconut milk and salt. Cook the sauce until it thickens, approximately 10 minutes, stirring frequently. Stir in the shrimp and simmer until the shrimp are cooked through (turn pink), approximately 5 to 7 minutes. Do not overcook. Stir in the fresh coriander and serve on puff pastry squares.
Bake potatoes (preferably on the grill). Cut the potatoes in half and scoop out the insides. Mash potatoes; add all ingredients (except paprika) and whip until smooth. Make boats from foil; put the potato shell in the boats. Fill with potato mixture. Sprinkle paprika on the potatoes and return them to the oven for 15 minutes.
Stir mixture until it boils. Continue to boil until done, about 10 minutes. Cook 5 minutes more, add nuts, then beat until candy loses gloss.
In 5-quart saucepan, heat oil. In batches, add chicken and brown on all sides. Set chicken aside. In same pot, combine onions, celery and bell peppers; saute until onions are golden. Add tomatoes (with liquid) and remaining ingredients. Bring to a boil. Return chicken to pot and stir to combine. Reduce heat to low; cover and let simmer for 1 hour. Remove bay leaves before serving.
Preheat oven to 325°. Mix last 4 ingredients in a roaster. Add roast and coat with liquid. Cover well and bake for 5 hours, flipping roast halfway through. Remove roast. Use dripping for gravy.
Slice potatoes and make onions into rings. Boil potatoes and onion for 1 minute. Put a layer of onions and potatoes in casserole dish. Cover with sliced cheese, pats of butter, salt, pepper and half of mushroom soup, slightly diluted with milk. Put other layer of onion and potatoes and repeat other ingredients. Bake for 1 hour at 350°.
Preheat oven to 300°. Line two 9-inch round cake pans with foil. Lightly grease foil.
Heat oven to 325°. Grease a 1 1/2-quart casserole. Mix together butter, sugar, flour and salt. Beat in eggs, then stir in corn and cream until blended. Bake for 45 minutes or until slightly puffed and golden brown. Serves 6.
Combine eggs, sugar and vanilla. Stir in milk, cooked rice and raisins. Sprinkle with nutmeg. Let this set for 5 minutes before baking at 325° until set, 1 hour and 15 minutes.
Cook raisins in water enough to cover. Boil 3 minutes. Dissolve soda in cooled raisin water. Cream sugar and shortening. Add eggs and mix well. Add raisins, cooked oatmeal and vanilla; mix well. Add flour, cinnamon and cloves; mix well. Drop on greased cookie sheet. Bake 8 to 10 minutes at 400°.
Mix potatoes, cheese, margarine, sour cream, onion, soup, salt and pepper. Put into casserole dish. Mix 1/2 cup margarine with cornflakes. Put on top of casserole. Bake at 350° for 45 minutes. (May be prepared ahead of time and frozen.)
Cut meat into 3/4-inch cubes and dredge with flour seasoned with salt and pepper. Brown in hot fat. Add remaining ingredients and stir until all ingredients are well blended. Cover skillet and cook until steaming. Reduce heat to low and cook 35 to 40 minutes. Makes 6 servings.
Melt together chocolate chips and butter. Cool. Add chopped nuts and marshmallows. Mix well. Sprinkle with flaked coconut on wax paper. Spoon mixture on coconut in log form. Sprinkle coconut on top of log. Wrap in the wax paper and refrigerate 2 or more hours. Remove from refrigerator. Slice and serve.
Combine all ingredients. Use 2 to 3 teaspoons to a cup of hot water. Store in airtight container.
Dice potatoes. (Put in icebox for a while and then dice.) Melt butter in heavy saucepan over low heat and add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring until bubbly. Add potatoes, salt and pepper. Also add 2 tablespoons onions, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated, stir in sour cream. Add extra milk if necessary. Serve with remaining onions, cheese and bacon on top.
Combine all ingredients except cheese and chips. Pour into buttered casserole. Sprinkle cheese and chips on top. Bake at 400° for 15 minutes. Yields 6 to 8 servings.
About 50 minutes before serving, in large bowl, mix sauce, mustard and lime juice. Add chicken breasts, turning to coat. Cover, marinate in refrigerator 30 minutes. In 12-inch skillet over medium heat, in hot butter or margarine, arrange chicken in one layer, reserving marinade. Cook chicken until brown on both sides. Add marinade and cook about 5 minutes longer until chicken is tender and marinade glazes the chicken.
Place chicken on rice in well-greased 13 x 9 x 2-inch baking dish. Mix canned soups and milk together. Pour over rice before adding chicken. Sprinkle dry onion soup mix over chicken. Cover tightly with aluminum foil. Bake at 325° for 2 1/4 hours. Do not peek.
Roll each piece of biscuit in a mixture of sugar and cinnamon. Put in a Bundt pan. Melt margarine. Mix with the 1/2 cup sugar and 1 teaspoon cinnamon. Pour mixture over biscuits and bake 20 minutes at 350°.
Mix in glass or plastic container. Place meat (beef or venison) in marinade overnight. Cook meat on grill, basting with leftover marinade.
Braise chops; place in casserole. Brown rice and place over chops. Saute sliced onion, minced garlic and green pepper. Place over rice. Pour in tomatoes, consomme and Worcestershire sauce. Cover tightly and bake at 325° for 1 hour.
Combine pudding and milk in a mixing bowl. Fold in Cool Whip, pineapple, marshmallows and nuts. Mix with spoon. Pour into a serving dish and refrigerate until firm.
Mix together the chocolate chips and margarine in microwave. Beat eggs and combine with sifted powdered sugar. Add melted mixture and beat well. Add nuts. Use 8 x 8-inch pan.
Mash squash. Blend all ingredients well. Pour into greased casserole dish. Top with more crushed crackers blended with melted butter. Bake at 350° for 30 minutes or until crackers are brown.
Brown sausage, onion and ground beef. Drain off fat. Melt cheese. Combine with meat and remaining ingredients. Serve with chips.
Add yeast to 1/4 c. lukewarm water and set aside for 5 minutes. In large bowl, combine flour, sugar and salt; make into a well. Add 1 c. warm water and olive oil. Stir slightly, add yeast and stir well. Turn onto floured surface and knead well. Oil hands and form dough into a ball, making sure surface of dough is coated with oil. Place ball in large greased bowl and cover with wax paper. Cover with a tea towel. Let rise 1 hour in a warm place.
Mix all ingredients and put into 2 large greased bread pans. Bake at 325° for 1 hour.
Brown the meat slowly. Spoon off excess fat. Add the garlic, parsley flakes, salt, tomatoes and tomato paste to meat. Simmer, uncovered, until thick, 45 minutes to 1 hour, stirring occasionally.
Combine first nine ingredients; mix well. Place in buttered casserole. Top with potato chips and cheese. Bake at 350° for 1 hour. Serves 4.
Mix cheese and eggs together and toss with spinach. Spray casserole dish with Pam. Add spinach mixture. Bake at 350° for 45 minutes or until bubbly and brown.
Cook carrots for 8 minutes. Heat vinegar, tomato soup and sugar. Add onions, celery and/or green peppers. Pour heated mixture over vegetables. Chill.
Brown ground meat. Add chopped onion and Velveeta cheese. Stir. Let cool. Put 1 tablespoon of meat onto each biscuit. Fold biscuit over and seal with fork. Bake at 350° until biscuits are brown.
Combine crackers, dill weed, dressing mix, garlic salt and Beau Monde in paper bag or large bowl. Shake or stir. Warm oil and pour over mixture. Shake or stir again. Store in an airtight container. Makes 10 cups.
Cover cabbage and onion rings with sugar. Pour sauce over cabbage. Refrigerate. Do not stir until ready to serve.
Mix all ingredients well except bread crumbs. Pour into large baking dish. Top with bread crumbs. Bake at 325° for 45 minutes.
Cream butter and 1/4 cup sugar until fluffy. Add sifted dry ingredients and alternate with milk. Beat until smooth. Pour batter into greased casserole. Pour drained berries over batter and sprinkle with remaining sugar. Pour 1 cup berry juice over all. Bake at 375° for 45 minutes.
Melt chocolate. Cream butter and sugar. Add eggs and beat well. Blend in chocolate, vanilla and flour. Mix in nuts. Pour in a greased 8 x 8 x 2-inch pan. Bake at 325° for 35 minutes. Frost if desired.
Combine all ingredients in a plastic bag. Salt and pepper fish. Rub fish with a little margarine and roll in dry ingredients mixture. Bake fish in pan with rack at 375° for 25 to 30 minutes, or until fish flakes easily with fork. Before putting fish on rack spray with Pam to prevent sticking.
Sift together flour, baking powder, soda and salt into mixing bowl. Add shortening, sugars, eggs and vanilla; beat at low speed until smooth. Add rolled oats and raisins. Blend or drop by spoonful on cookie sheet. Bake at 375° for 10 to 12 minutes.
Stir 2 3/4 cups water and sugar together. Blend bananas, half the pineapple juice and orange juice until smooth. Add to sugar mixture. Stir in remaining pineapple juice and lemon juice. Can also add 1 1/2 cups rum or vodka. Freeze in a 13 x 9 x 2-inch pan.
Grind all vegetables together. Salt to taste. Cover with boiling water and let stand 15 minutes. Drain very well. Add vinegar and sugar. Cook for 10 minutes. Put into jars and seal.
Cream sugar and crisco. Beat in well beaten eggs. Add buttermilk and soda. Add flour one cup at a time. Add baking powder. Stir in vanilla. Refrigerate over night. Flour table well. Place a small amount of dough on flour. Sprinkle flour on top and pat out with hand to 1/2 inch thick. Cut with floured cookie cutters. Bake 8 minutes at 350°.
Heat salad dressing in large skillet. Add chicken; cook and stir 8 minutes or until chicken is cooked through. Stir in broccoli and prepared cheese product. Cook on low heat until prepared cheese product is melted, stirring occasionally. Add hot fettucine; toss until well coated.
Mix stuffing, butter and water. Divide in half. Parboil squash and onion in salted water for 5 minutes. Drain. Mix soup and sour cream to carrots. Add the squash and onion. Spread half the stuffing in a greased 9 x 13-inch baking dish. Spoon vegetable mixture on top. Sprinkle the other half of the stuffing mix over this. Bake at 350° for 25 to 30 minutes. Serves 6 to 8.
Sift flour and powdered sugar together. Cut in butter and mix well. Press into thin crust in 9 x 13-inch cake pan. Bake at 350° for 20 to 25 minutes.
Cut onion in quarters, then in eighths so it will open like a flower. Place in boiling water for 1 minute, then into ice water 5 minutes; drain. Place onion in Ziploc bag with flour; then dip into beaten egg. Put back into bag with cracker crumbs and chill for 1 hour. Pour oil 3 inches deep and heat to 375°. Fry 5 to 7 minutes and drain on paper towel. Serve with Ranch dip with horseradish or any other vegetable dip.
Line buttered casserole dish with chips. Add layer of chicken. Combine chilies, sauteed onion, soups and milk. Pour over chicken. Top with cheeses. Bake at 350° for 30 minutes or until bubbly.
Mix all ingredients, except nuts, well. Add nuts. Pour into 9 x 13-inch baking dish and bake at 350° for 20 minutes.
Cook broccoli in boiling salt water until tender; drain. Arrange broccoli in greased baking dish. Place chicken on top. Combine soup, lemon juice, mayonnaise and curry powder; pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over top. Bake at 350° for 25 to 30 minutes.
Cover beans with water. Cook 10 to 15 minutes or until done. Drain. Melt margarine in skillet; cook and stir onions in margarine over medium heat until golden. Add green beans and pepper. Cook and stir until beans begin to brown. Turn into warm serving dish. Sprinkle with vinegar, lemon juice and parsley; toss. Makes 6 servings.
Cook macaroni; drain. Combine celery, soup and evaporated milk. Add macaroni, salmon and 1/2 cup of cheese. Turn into greased casserole and sprinkle with remaining cheese around edge. Bake in moderate oven at 350° for 25 minutes.
Blend vinegar, mayonnaise and mustard in a bowl. Add sugar, onion, honey and parsley. Season to taste. Mix well. Whisk in oil gradually. Store in covered container in the refrigerator.
Drain liquid from 1 jar of artichokes into 1-quart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside.
Heat oil in skillet or wok. Stir-fry chicken. Add vegetables to stir-fry. Add soy sauce and rice and cook until heated through. Serves 6.
Combine all ingredients in 2-quart saucepan. Heat to boiling; reduce heat and simmer for 5 minutes. Yields about 2 cups.
Grate cabbage. Add marshmallows, pineapple and peanuts. Add mayonnaise. Mix well - Yummy!
Pour popcorn into brown paper grocery sack. Bring to a boil the butter, sugar and Karo or honey; then add baking soda. (It will puff up.) Pour over popcorn; shake well. Microwave for 1/2 minute; shake well. Pour on wax paper. Let cool and eat!
Dredge ribs in flour. Lay ribs in large casserole or pan. Combine all ingredients, except onion. Lay onion over ribs. Pour sauce over. Cover pan with foil and bake at 350° for 3 hours.
Pour cider into saucepan and heat on stove. Put large cinnamon stick in bottom of the saucepan. As your guests arrive pour into cups and add one candy cane and about a tablespoon of whipped cream.
Beat eggs until thick and lemon colored. Stir in butter, flour, sugar, coconut and pineapple. Mix well. Pour mixture into pie crust and bake in preheated 350° oven for 40 minutes or until filling sets.
Cook bacon; then add onion and green pepper. Continue cooking until light brown. Add tomatoes and 1 1/2 cups water. Add potatoes, salt, garlic, oregano and pepper. Simmer 20 minutes or until potatoes are tender. Add veggies and mushrooms; cook about 10 minutes. Put in shrimp, oysters and clams. Bring to a boil and cook another 5 to 10 minutes.
Boil round slices of potatoes until almost done. Line bottom of casserole dish with ground beef. Put layer of potatoes on ground beef, then a layer of tomatoes. Do this until all ingredients are used. Pour juice from the tomatoes over all. Put lid on casserole and bake in preheated oven at 350° for 1 hour.
Heat butter and olive oil in medium saucepan or skillet. Add garlic. Cook 1 minute. Stir in flour until absorbed. Stir in juice from chopped clams. Stir in white cooking wine, parsley, thyme and pepper. Cook, stirring, until slightly thickened. Add reserved clams and cook until heated through. Serve over linguini. Serves 2.
Saute the 3 kinds of meat with onions, celery, green peppers and garlic. Add crumbled corn bread. Stuff the bell peppers; pour tomato sauce over them. Bake!
Combine all ingredients, except butter and corn flakes. Place in a 2-quart greased casserole. Pour butter over top. Sprinkle corn flakes over all. Bake at 350° for 45 minutes.
Place lemon slices, in a row, in the bottom of a very well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Thoroughly combine remaining ingredients except egg whites; fold in egg whites. Spoon tuna mixture over lemon slices in loaf pan. Bake in a 350° oven for 45 minutes or until center of loaf is firm. Invert on warm serving platter. Garnish with parsley and additional lemon slices. Makes 6 servings.
Combine eggs, sugar and salt; beat for 10 minutes. Add other ingredients. Spread in a jelly roll pan (15 x 10 x 1-inch). Bake at 375° for 12 minutes or until cake "sizzles." Place a clean cloth dish towel which has been dusted with powdered sugar over pan when it comes from the oven. Invert pan, spread with jelly of your choice. Roll carefully and allow to cool. Dust with sifted powdered sugar and serve.
Combine sugar, oil and eggs. Beat well. Add food coloring and strained plums. Add dry ingredients and blend well. Fold in nuts. Pour into a greased Bundt pan. Bake 60 to 70 minutes at 325°. When cool, dust with confectioners sugar.
Melt margarine in a saucepan over medium heat. Add garlic, saute 1 minute. Stri in flour. Gradually add milk, stirring with a wire whisk until blended; cook 8 minutes or until thickened stirring constantly. Stir in cream cheese, cook 2 minutes.
Combine all ingredients, except chocolate chips and nuts. Beat together thoroughly. Pour into ungreased 9 x 12-inch or 11 x 17-inch pan. Batter will be thin. Spread evenly into pan. Sprinkle chocolate chips over batter and nuts, if desired. Bake in 350° oven for 30 minutes. Cool in pan and cut into squares or bars.
Mix together cornmeal, flour and sugar in shallow bowl. Dredge both sides of tomatoes in mixture. Press slices firmly into meal to coat thoroughly. Pour about 1/4 inch oil in cast-iron skillet and heat. Add tomatoes a few at a time without crowding and fry about 2 minutes. Drain on paper towels and season to taste with salt and pepper. Serve hot. Makes 4 servings.
Cream sugar and Crisco with electric mixer on medium speed. Let eggs reach room temperature. Add eggs one at a time, creaming well. Add vanilla, milk and flour. Blend about 2 minutes at medium speed. Pour in tube pan and bake 1 hour at 325° or until golden brown.
Brown and drain sausage. Unroll crescent rolls to form squares. Pat any holes together. Spread with cream cheese, then top with sausage. Roll up and seal edge together. Refrigerate or freeze. When ready to cook, slice each roll into 10 pinwheels. If frozen, let warm up a little before slicing. Place on a cookie sheet and bake at 375° about 10 minutes, or until brown.
Dissolve Jell-O in hot water and let cool. Add 1/2 cup juice from frozen strawberries. Combine other ingredients. Blend together for 4 minutes. Bake at 350° for 30 minutes. Makes 2 layers.
Melt butter in boiling water. Add flour and salt all at once until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add eggs 1 at a time, beating until smooth after each addition. Drop dough by tablespoons 3-inches apart on greased baking sheet. Bake in hot oven at 450° for 15 minutes, then at 325° for 25 minutes; cool. Cut off tops and fill with creamed tuna for luncheon or ice cream with chocolate topping or cream pie filling for dessert. Makes 6 puffs.
Preheat oven to 350°. Grease 2-quart casserole. Mix sugar and salt with corn meal and blend well. Add butter and pour in 1 1/3 cups boiling water, stirring constantly. Allow to cool. Beat eggs with baking powder until very light and fluffy, then add to corn meal mixture. Stir in milk and pour into prepared casserole. Place casserole in shallow pan of hot water and bake at 350° for 35 to 40 minutes. Serve hot.
Cream shortening until light and fluffy. Then cream sugar in. Mix in well beaten eggs. Mash bananas. Add alternately with dry ingredients. Add nuts. Bake in long loaf pan 40 to 50 minutes at 325° or until toothpick comes out clean when you test it.
Combine yeast and sugar with warm milk. Let stand for 10 minutes. Mix with flour, baking powder and shortening. Knead and pinch off small pieces, forming a roll. Place on cookie sheet or round pan. Let stand 30 minutes. Bake at 425° until brown.
Put rice in casserole dish first. Add orange juice, water, bouillon cubes and pork chops. Melt bouillon cubes in water. Fry pork chops just a little brown. Place chops on top of other ingredients. Bake at 350° about an hour.
Mix ingredients just enough to blend. Add broken butternuts. Pour into unbaked pie shell. Preheat oven to 350° but turn down to 325° when you put the pie in the oven. Bake 50 to 60 minutes or until just set in the center. Serve with sweetened whipped cream.
On waxed paper, coat chicken breasts with 1/4 cup flour. In 12-inch skillet over medium heat in hot butter or margarine, cook chicken, a few pieces at a time until lightly browned on all sides. Set chicken breasts aside.
Put love, good looks and sweet temper into a well-furnished home. Mix buttered youth together with a blindness of faults and self-forgetfulness. Throw in dry humor and sweet arguments. Then add to the above. Pour in gently, rippling laughter and common sense. Then bake gently forever.
Soften cheese. Stir in pineapple, 1 cup chopped pecans, green pepper, onion and seasoned salt. Chill. Form into ball and roll in remaining chopped pecans. Makes 1 large or 2 small balls. Freezes well.
In a large stockpot combine beer, oil and garlic. Place clams in pot. Cover and steam approximately 10 minutes or until clams open.
Cook and drain macaroni. Mix all ingredients together and put in a crock-pot which has been greased well. Cut several thin slices of cheese and put on top. Sprinkle with paprika. Cook for 3 hours on low.
Remove	biscuits from	package. Flatten biscuits with hand to	make circles about 3-inches	in diameter. Place 5 biscuits on	baking	sheet; brush with a little melted butter. Top each biscuit with another biscuit. Press edges together. Bake in very hot oven (475°) for 7 to 8 minutes or until browned.
Place juices, water, sugar and salt in a percolator coffeepot. Place cloves and cinnamon sticks in the basket of the pot. Plug up and perk. Serves 30.