HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dough together using flour, baking powder, salt, oil and milk. Roll out for size of jelly roll pan. Mix filling together (tuna, eggs, soup and parsley). Spread filling over all dough. Roll up dough and seal ends. Make into circle or semi-circle on jelly roll pan. Bake at 400° for 25 minutes or until brown. Cut and serve hot.
Place ground chuck, onion, Ro-Tel tomatoes, cubed Velveeta cheese, cilantro and hot sauce in crock-pot or heavy pan. Stir well. Heat slowly until ready to serve; stir often. Serve with Fritos or other substantial "dippers."
Mix carrots, sugar, shortening and eggs. Stir flour, baking powder and salt. Stir in coconut. Drop by teaspoonfuls about 2 inches apart onto an ungreased cookie sheet. Bake until almost no indentation remains when touched, about 8 minutes.
Melt butter in skillet. Saute onion and celery until soft. Add soup, bouillon, soy sauce, Tabasco, pepper and chicken. Cook, stirring often, for 5 minutes. Place mixture in casserole and top with noodles and nuts. Bake 35 minutes at 350°.
Pop the popcorn, then melt butter; stir in sugar, syrup and salt. Bring to boil, stirring constantly. Boil 15 minutes without stirring.	Stir in soda and pour over popcorn. Bake 1 hour at 250°, stirring every 15 minutes.
Slightly cook carrots (should still be crisp). Heat the next 6 ingredients together for 2 or 3 minutes. Mix all together and chill overnight before serving.
Wash and stem strawberries. If they are large, cut into halves. Combine water, sugar, cornstarch and salt. Cook until thickened. Add a few drops of food coloring and vanilla. Let cool, then stir berries gently into cornstarch mixture. Put whipped topping on top.
Preheat oven to 350°. Combine 1/4 cup condensed milk, melted margarine, milk, egg white and cake mix. Batter will be very stiff. Spray 13 x 9 baking dish. Press 2/3 of batter into prepared baking dish, using floured hands (layer will be thin). Bake at 350° for 10 minutes. In another bowl combine 1/2 cup condensed milk and marshmallow cream. Stir in peanut butter morsels. Remove baked layer from oven and spread marshmallow mixture evenly over brownie layer.	Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan. Serves 24. Delicious.
Remove wrapper from spinach box; place box in a flat baking dish. Pierce with a fork. Microwave at High for 7 minutes. Combine remaining ingredients. Add spinach and mix well. Spoon mixture into a 1-quart casserole. Cover with heavy-duty plastic wrap. Microwave at High for 3 or 4 minutes or until casserole is almost set, turning once. Let stand 1 minute. If not set, continue in microwave briefly. Serves 4.
Thaw fish if frozen. Cut lobster into 6 - 8 pieces. Cut fish fillets into 2-inch pieces. Cut large scallops in half. Wash clams well. In large saucepan, cook onion in oil till tender. Add 6 cups fish stock or water, tomatoes, garlic, parsley, thyme, bay leaf, salt & pepper. Simmer 30 minutes. Strain seasoned stock into large kettle. Discard vegetables. Bring strained stock to boil. Add lobster and fish. Cook 5 minutes. Add scallops and clams. Boil till clams open, about 5 minutes. Serve with French Bread.
Mix cornstarch with water. Add other ingredients and cook 10 minutes. Cool and place between 2 crusts, lattice top crust is nice. Bake at 400° until crust is done. Serve with whipped cream or ice cream.
Mix the first 5 ingredients together well and put in refrigerator for at least 12 hours for chilling. Place this dough around cherries and again return to the refrigerator. Melt the chocolate chips and paraffin in top of double boiler. Dip candy with toothpick into the chocolate; shake off excess and cool. Makes about 5 dozen. This is very rich. May also use pecans or almonds instead of cherries.
Melt almond bark and chocolate chips in double boiler. When completely melted, stir in peanuts and drop by teaspoon on wax paper. Keep cool.
Mix all ingredients together except oranges. Fold in oranges gently. Chill for several hours before serving.
Snap off tough ends of asparagus. Remove scales with a vegetable peeler if desired. Cut asparagus diagonally into 1 1/2 inch pieces. Place asparagus and broccoli flowerets in a vegetable steamer over boiling water. Cover and steam 6 to 8 minutes or until vegetables are crisp-tender. Remove from heat; set aside.
Make instant pudding as directed. Blend in Cool Whip. alternating, place 1 layer of graham crackers in bottom of 9 x 13-inch pan and top with pudding mixture. Make several layers; top with milk chocolate icing. Refrigerate overnight.
Cook pork, onion and pepper. Stir in remaining ingredients. Cover; simmer 30 minutes until noodles are tender, adding more water if necessary. Makes 4 to 6 servings.
Mix and bake at 425° for 25 to 30 minutes. Best cooked in iron skillet.
Stir together the brown sugar, flour and cornmeal. Beat eggs with granulated sugar until thick and light in color. Add vanilla, stout and bourbon to the brown sugar mixture, stirring to eliminate lumps. Fold in the beaten egg mixture and chocolate chips. Pour into crust and bake at 350° for 40 to 45 minutes or until the center is set. Cool just until warm and serve with just a dollop of whipped cream.
Cream sugar and margarine. Mix in wafers and baking powder. Add nuts and coconut. Bake in greased tube pan for 1 hour or more at 355°. Let cool thoroughly in pan.
Cream butter and shortening together. Add vanilla flavoring and stir. Add milk; add confectioners sugar gradually so that it will not be difficult to stir. After all ingredients have been mixed well, the mixture is ready to be used for frosting. You may use food coloring to change the color.
Fill casserole dish with boneless, skinless chicken breast tenders, salt and pepper. Spread sour cream over chicken. Sprinkle crushed Cheez-Its crackers over sour cream. Pour 1/2 cup melted butter over Cheez-Its crackers. Bake 30 to 40 minutes or until golden brown at 350° in oven.
Cream sugar and margarine. Add eggs, bananas and nuts. Add flour gradually. Pour into 2 loaf pans. Bake at 325° for 1 hour. Yield: 20 servings.
Set oven at 300° to preheat while you mix the cake. In large mixing bowl, put butter, sugar and spices. Cream until light and fluffy. Add eggs and beat well. Then add applesauce, rum and vanilla. Sift flour, salt and soda together and gradually add to the mixture. Beat until batter is smooth. Fold in glaced fruit mix and nuts. Mix well to distribute throughout batter. Pour batter into a greased, lightly floured tube or angel food cake pan. Bake in slow 300° oven for 2 1/2 to 3 hours; in loaf pan about 2 hours. Cake will pull away from pan when completely done. Cool in pan. Turn out and allow to cool.
Combine corn meal, flour and salt. Add milk, egg and oil; mix well. Insert wooden skewer in one end of each frankfurter. Coat with additional flour. Dip into corn meal mixture. Fry a few at a time in deep, hot oil (375°) until golden brown. Makes 8 to 10 servings.
Prepare the chicken breasts, then place each between sheets of plastic wrap and pound with the flat side of a wooden mallet or cleaver or with a metal meat pounder, until very thin and velvety. Heat oil and butter together in a large skillet until bubbling, keeping heat low enough so butter doesn't burn. Place chicken breasts in skillet and brown; turn and brown the other side, then reduce heat and cook just until tender, another couple of minutes. Season chicken to taste with salt and pepper and remove to heated serving plates or platter. Add lemon juice and capers to skillet and stir to get up any brown bits. Heat through and spoon over chicken. Serve immediately. Makes 4 to 8 servings.
Melt butter in a saucepan over low heat. Add onion and cook until tender. Add all other ingredients. Cook on low for 30 minutes.
Mix sugar, shortening, water, raisins, spices and boil for 3 minutes. Add flour, soda and baking powder, with nuts. Bake 45 minutes at 300° in a 9 x 13-inch pan.
Mix all ingredients except potatoes and bacon. Add potatoes and bacon. Bake in 9 x 13-inch greased baking dish 45 minutes in 350° oven.
Mix all ingredients; cook over high heat, stirring constantly. In 2 to 3 minutes, consistency changes (balls up or pulls away from sides). Dump out immediately on plastic or formica surface. Knead. Put in airtight container.
Dip chicken pieces in melted butter. Dredge in bowl of dressing mix, cheese and crumbs. Bake, uncovered, in a well-greased baking dish at 350° for 45 to 55 minutes.
Thaw potatoes; mix all together and place in large dish sprayed with Pam (8 1/2 x 13-inches). Spread 2 cups crushed Ritz crackers on top. Pour 1 melted stick margarine over crackers. Bake at 350° for 40 to 45 minutes.
Cream the sugar and Crisco well. Add salt and eggs and beat well. Add buttermilk alternately with flour. Add soda, hot water and vanilla; mix well. Pour into two 8-inch layer pans. Bake at 350° for 35 to 40 minutes. Frost with favorite frosting.
Mix all ingredients together in mixing bowl. Pour into deep, unbaked pie shell. Bake at 375° until knife comes out clean, approximately 1 hour or longer.
Dissolve yeast in 1 cup lukewarm water. Cream shortening, sugar and salt. Pour 1 cup hot water over creamed mixture and stir. Cool. Add yeast and eggs; stir well. Gradually add flour and knead dough. Place in bowl, cover and put in refrigerator. Pinch off as needed. Shape into rolls, brush with melted butter and let rise. Bake at 450° for 12 minutes until brown. (Will keep in refrigerator several days.)
Fry bacon and set aside. In bacon fat, fry rice and chopped onion until light brown. Set aside. Boil 3 cups water and add the can of spaghetti sauce. In a 9 x 13-inch casserole pan, put one layer (4 cups) shredded cabbage, rice and onion mixture, hamburger and 4 more cups of shredded cabbage. Then pour liquid over top. Lay bacon on top. Cover and bake at 400° for 50 minutes.
Put first four ingredients into a large bowl, mix well. Add the 2 bags of oyster crackers and coat well. Mix 4 times in one hour. It's ready to eat and enjoy.
Cream butter, gradually adding sugar. Beat well. Combine flour, cocoa, soda and salt. Add to creamed mixture. Add sour cream and flour to mixture gradually, alternating, beginning and ending with flour. Add boiling water and mix well. Stir in vanilla. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes. Cook cake in pan 10 to 15 minutes. Remove from pan.
Brown bacon. Saute onion and bell pepper in bacon grease. Add beans. Add mustard, vinegar and brown sugar. Stir well. Cook over low heat for 1 hour.
Cook spinach as directed on box. Drain; mix all ingredients together. Chill 2 to 3 hours. Roll into balls the size of a walnut. Bake at 350° for 15 to 20 minutes.
Slice okra and onion in rings. Dice pepper and add to corn and tomatoes. Add salt and pepper to taste. Cook slowly for about 30 minutes. Makes 8 servings.
(Recipe may be halved. Easy to make and much better than fast-food dipping sauce!)
Beat the eggs, sugar and flour together. Add the Karo syrup, pecans, butter and vanilla. Pour into unbaked pie shell. Bake slowly until firm, about 1 hour in 300° oven.
Beat egg whites. Add cream of tartar; beat. Add sugar; beat until it forms a peak. Add crushed crackers, vanilla and pecans. Put into a 9 x 13-inch pan. Bake for 25 minutes at 325°.
Combine first 7 ingredients. Pour into buttered dish. Mix the brown sugar and 1/4 cup cocoa. Sprinkle over batter. Pour over all the boiling water. Bake at 350° for 45 minutes.
Place wings in a shallow baking pan (cookie sheet or pan about 1-inch deep). Sprinkle with salt, pepper and paprika.
Combine sugar, oil and eggs; sift spices with the flour. Mix well and add the squash, nuts and coconut. Bake at 350° for 1 hour.
Mix all ingredients except bananas. Place in large container and put in freezer. Keep stirred until mixture gets icy. Add bananas just before serving.
Arrange chicken in skillet on top of stove. Mix remaining ingredients and pour over chicken. Cover and let bubble gently until chicken is tender (about 40 minutes).
Cut, chop or dice onion and garlic; put in pot with large pieces of green pepper, celery leaves and cloves. Saute in margarine. Pour black-eyed peas with juice. Season with enough curry to taste and color (not too yellow), garlic powder and a little black pepper. Let simmer down, stirring periodically. Let water dry out without burning; remove green pepper and celery leaves before serving. Serve over plain rice or separately.
Peel potatoes if the skin is tough; otherwise, just scrub and rinse them. Pat dry. Cut potatoes into thin slices but not all the way through. Use the handle of a spoon to keep knife from cutting all the way. (Potatoes should look like a fan or an accordian.) After slicing, put potatoes in baking dish, fanning them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° for approximately 50 minutes. Remove from oven and sprinkle with cheeses. Bake 10 to 15 minutes more or until potatoes are soft inside.
Mix all ingredients except the fruit to a crumble stage. Pour the fruit in a pan and spread the crust mix over the fruit. Bake at 350° until brown. Serve with whipped topping.
Mix all ingredients in bowl. Let stand at room temperature overnight. Next a.m., bake on waffle iron.
Stir together nuts, sugar, Karo and salt in a 1 1/2-quart casserole. Cook 7 to 8 minutes, stirring well after 4 minutes. Add butter and vanilla. Blend well and cook 1 to 2 minutes more. Add baking soda and stir gently until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool and break into pieces. Store in airtight container. Makes about 1 pound.
Add all ingredients in glass casserole dish, stirring well. Cook in 350° oven for 30 minutes. Stir every 10 minutes. Cool.
Soak crumbs in milk; add remaining ingredients and mix well. Pack into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan to shape. Invert on shallow baking pan. Score diagonally with handle of wooden spoon. Bake at 350° for 1 hour. Spread ketchup on top and bake 15 more minutes.
Blend powdered sugar and brown sugar in mixer. Add hot peanut butter (the jar can be placed with lid sealed tight in hot water to warm). Blend well then add hot butter and vanilla. Press into the bottom of a pan. Chill in refrigerator. When thoroughly cold, cut into squares.
Put all ingredients in a bowl and stir with wooden spoon until well blended. Pour into a 13 x 9-inch greased and floured pan. Bake at 350° for 35 to 40 minutes.
Slice muffins in half, then in quarters. Arrange on cookie sheet. Combine remaining ingredients and spread on muffin quarter; freeze for at least 30 minutes. Remove from freezer and place under broiler until bubbly and slightly brown.
In large bowl, beat eggs. Add 3/4 cup pizza sauce, cheese, bread crumbs, garlic salt and pepper. Mix well. Combine beef and sausage; add to egg mixture and mix well. Press in loaf pan. Bake at 350° for 1 1/4 hours. Drain and spoon remaining pizza sauce over meat loaf. Bake 15 minutes more or until no pink remains. Let stand 8 to 10 minutes before slicing.
Thaw shrimp, if frozen. Set aside. Diagonally cut summer squash or zucchini into 1-inch slices. In a saucepan, cook squash and onions in a small count of boiling water, about 1 minute or until almost tender. Drain.
Pour 1/4 cup water over gelatin to soften. Heat over low flame until dissolved. Beat in cream cheese until smooth. Stir in next four ingredients. Then add pepper and parsley. Pour into a 3-cup ring mold. Chill at least 4 hours or until set. Unmold and garnish with parsley. Serve with Nabisco Escort crackers or any other mild-flavored cracker.
Crush the graham crackers. Add 2 tablespoons sugar and melted butter to crumbs. Press crust into cheese cake pan. Bake crust for 10 minutes at 350°.
Mix all together. Be sure to season with salt and pepper. Bake 30 minutes at 350°. Grated cheese on top to finish as it will melt.
Cream together butter/margarine and the sugars. Add vanilla and eggs. Beat 3 minutes with mixer. Add flour, salt and baking soda. Beat together. Fold in chocolate chips and nuts. Don't beat. (Secret: Cover cookie sheets with aluminum foil or use "our bake" cookie sheets.) Drop dough by spoonful (tablespoon) onto cookie sheets. Bake at 350° for 10 to 15 minutes or until done.
Melt margarine. Add sugar, eggs and flour. Arrange peaches in crust. Pour sugar mixture over peaches. Bake at 350° for 1 hour.
Mix cream cheese, sugar, lemon and vanilla together until creamy. Pour jello into this mixture and blend together. Pour 1 can chilled (very cold) Pet milk into large mixing bowl and whip until very stiff, then fold jello mixture into the whipped Pet milk.
In large saucepan mix eggs, milk and 1/3 cup sugar. Cook and stir on medium heat until mix coats metal spoon. Remove from heat. Quickly cool by placing pan in sink or bowl of cold water, stirring constantly. Stir in vanilla. Chill for 24 hours.
In a saucepan, add chili and salsa. Cook on low heat for 15 minutes. Crush chips; place on a large dish. Spoon chili mix onto chips. Next, add lettuce, tomatoes and cheese.
Scald cornmeal with 2 cups of milk until thickened. Add 1 unbeaten egg and stir until absorbed. Beat 1 egg and 1/2 cup milk together. Pour corn mixture into a greased dish (I use a loaf-sized glass baking dish). Pour the 1/2 cup of milk and egg over the corn mixture and cut with a knife. Bake in a 400° oven sides and top are brown, about 1 hour.
Saute onion in margarine. Combine with remaining ingredients. Pour into greased 1 1/2-quart baking dish. Bake at 350° for about 30 minutes. Serves 6.
Keep the popped corn warm in a 200° oven. Melt the caramels in the top of a double boiler over simmering water. Add the corn syrup and water and mix until smooth. Slowly pour over the popcorn; stir to mix well. With greased hands, shape into balls about the size of softballs. Let the balls cool and dry completely before wrapping. Wrap in plastic wrap and tie with string or ribbon. Makes about 15 balls.
Pare potatoes; cook in boiling salted water until tender. Drain and mash smooth. Melt butter; blend in flour. Add milk gradually, stirring until mixture is smooth. Add parsley, potato water, salt and pepper. Simmer for 10 to 12 minutes, but do not boil. Add shrimp and heat to boiling. Serves 4.
Line the bottom and sides of a 15 x 10-inch jelly roll pan with a sheet of foil. Mix until blended with wooden spoon butter, sugars and syrup. Stir in eggs, one at a time. Melt chocolate. Stir into sugar mixture. Add flour mixture and stir until smooth. Add nuts. Spread in pan. Bake at 350° for 40 minutes; cool. Refrigerate. Invert onto board and cut into 30 brownies.
Mix cream cheese, mayonnaise, lemon juice, dill weed, salt and pepper until smooth. Add the salmon, carrot and celery. Mix well. Place a lettuce leaf on each bun with salmon.
Brown ground beef; add onion, cook until tender. Drain off fat. Blend flour, salt,	paprika and pepper into meat; stir in soup. Simmer, covered, for about 15 to 20 minutes. Stir in sour cream; heat. Spoon into toasted buns.
Butter 8-inch pan. Put layer of Monterey Jack cheese. Spread green chilies over layer of cheese. Put Colby cheese on top of chilies. Beat 6 eggs well; pour over all. Bake at 425° for 20 minutes. Cut into cubes. Serve on crackers or alone.
Whip butter and add sugar. Beat together. Add eggs one at a time. Combine flour, cocoa, soda and salt. Add to mix along with sour cream. Add boiling water after each addition. Add vanilla. Mix well. Bake at 325° for 1 hour and 20 minutes. Be sure to grease and flour pan. Ice and decorate with buttercream icing when cooled.
Mix together cream cheese, sour cream and taco sauce. Spread this on the bottom of your dish or pan. Then spread a layer of refried beans. Refrigerate until firm. Then spread a layer of diced onions, diced tomatoes and the shredded cheese and lettuce last, so that the lettuce won't get mushy.
Cook mixed vegetables until tender; drain. Mix vegetables, celery, onion and mayonnaise and cheese. Place in 9 x 13-inch baking dish. Add crumbs and melted butter. Bake at 350° for 15 minutes.
Preheat oven to 400°. Mash potatoes, sugar, spices and butter together. Use ice cream scoop. Scoop one ball of mixture into center of each pineapple ring. Place maraschino cherry in center of each scoop and place 3 or 4 marshmallows on potato. Bake in 400° oven for 10 minutes on cookie sheet. These can be made ahead and baked and served later.
Put all ingredients in skillet with enough water to cover bratwurst. Pierce bratwurst. Bring to a boil. Simmer 20 minutes. Grill bratwurst normally.
Cut everything into small-medium pieces. Place in large stew pot; cover with water. Bring to a boil and cook for 10 minutes. Reduce heat and simmer until done. "May be packed in jars while hot and canned."
Mix peanuts, sugar, and Karo. Boil over medium heat in skillet until honey colored and peanuts begin to pop (15 to 20 minutes). Remove from heat and stir in soda. Beat vigorously. Work fast and pour onto buttered cookie sheet. Cool. Break into pieces. Store in airtight container.
Cream margarine, oil and sugar. Add egg yolks and mix well. Add buttermilk, vanilla, coconut and nuts. Fold in beaten egg whites and pour in three 9-inch cake pans, greased and floured. Bake 30 minutes at 350°.
In a bowl, stir together carrots, pineapple (with juice) and raisins. Chill thoroughly before serving.
Preheat oven to 350°. Place bread cubes in buttered 9-inch square baking dish. In large bowl, beat eggs. Stir in remaining ingredients. Pour evenly over bread cubes, completely moistening bread. Bake for 45 to 50 minutes, or until knife inserted comes out clean. Cool. Serve warm or chilled. Refrigerate leftovers.
Boil first 6 ingredients together. Let cool. Mix remaining ingredients and add to cool mixture. Refrigerate and let set for 4 hours.
Blend cheese, mayonnaise, garlic and pimento. Clean celery. Let celery stand in ice water for 1 hour. Drain and fill center of celery.
Put strawberries, Kool-Aid and lemonade in blender. Blend. Put in large bowl; put sugar and water in pan. Heat until sugar dissolves. Cool; add rest of ingredients. Freeze. To serve, add frozen slush and soda.
After layers of cake cool; cut layers horizontally to half thickness. Bring to a boil milk. Sift flour into hot milk, stirring until it becomes paste mixture. Refrigerate until cool. Whip margarine, Crisco and sugar until fluffy. Add cooled flour paste. Beat at high speed at least 10 minutes. Add vanilla. Spread on all four layers. The sides need not be iced.
Place slices of tomato alternately with basil leaves on a large platter. Whisk together the olive oil and red wine vinegar and pour over the tomatoes. Top with freshly ground pepper and salt to taste. Cover lightly with plastic wrap and allow to stand at room temperature about 30 minutes before serving. Makes 12 servings.
Mix Cool Whip and Eagle Brand first. Then add remaining ingredients and mix thoroughly. Refrigerate and serve.
Have margarine and cheese at room temperature. Cream margarine and cheese; add flour, salt and pepper slowly. You may use cookie press or roll out and cut into desired lengths. Place on ungreased cookie sheet and bake at 325° for 20 minutes. Do not let them brown.
Cream butter and sugar; add eggs one at a time. Sift flour, soda, baking powder and spice together. Add buttermilk and flour alternately. Stir in preserves. Makes 3 (9-inch) layers. Cook at	350° until tested done. Use your favorite icing.
Boil chicken in large pot in 5 cups water until tender. Remove chicken and break into small pieces. Measure broth and add enough water to make 5 1/2 cups. Add sausage, onion, salt and peppers. Return to boil for 10 minutes. Add chicken and rice. Cook on low heat for 25 minutes or until rice is done.
Dissolve yeast in warm water. Combine flour, salt, lemon peel and 1/4 c. sugar. Cut in oleo. Combine eggs, milk & yeast. Add to flour mixture. Combine lightly. Cover tightly. Refrigerate overnight. Divide dough in half. Roll on floured surface to 18 X 12 rectangle. Spread each half with 1/2 c. sugar and cinnamon mixture. Roll up tightly. Cut in 1 inch slices. Place on greased cookie sheet. Flatten with palm of hand. Bake at 400 degrees for 15-18 minutes. Drizzle with icing. Makes 36 rolls.