HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread crescent rolls on a cookie sheet to make a rectangle. Seal at perforations. Bake at 350° for 10 to 15 minutes, until golden brown. Cool.
Cream together sugar and cream cheese and place over graham cracker crumbs. Layer cherry pie filling over the cream cheese. Top with Cool Whip.
Put oats, peanut butter and vanilla in bowl and set aside. Mix margarine, milk and sugar in pan; bring to boil. Boil for 2 minutes, stirring constantly. Pour over oat mixture and mix well. Drop by spoonfuls onto wax paper. Makes 2 1/2 to 3 dozen.
Put lentils and split peas together in a saucepan and rinse. Add bay leaf, basil, salt and 2 cups of water, and bring to a boil. Reduce heat, cover and let simmer. Add water as needed to keep the peas covered, and adjust heat to keep the mixture at least at a simmer. After about 30 minutes, add the garlic and onion.
Roll meat in flour and salt and pepper. Brown in oil. Place in crock-pot. Place remaining ingredients in skillet to get meat browning and pour over meat. Cook on low all day. Serve over noodles.
Brown sausage and drain well. Separate crescent dough into 8 triangles in an ungreased 12-inch pizza pan with points toward the center. Press edges together and up the sides to form crust.
Mix margarine, cake mix and 1 egg; press into oblong pan. Next, mix 3 eggs, powdered sugar and cream cheese until creamy. Pour over cake in pan. Bake for 30 minutes at 350° (may need to bake 5 or 10 minutes longer).
Mix together thoroughly the shortening, sugar, eggs and milk. Blend in flour, sifted with soda, salt and cinnamon. Stir in raisins and oats. Drop from teaspoon onto greased baking sheet. Bake in hot oven at 375° for 12 minutes. Makes 3 dozen.
Beat egg whites and salt until soft peaks form. Add sugar, about 1 tablespoon at a time, until it becomes smooth and glossy. Continue beating and add Karo syrup, a little at a time, beating after each addition, until frosting peaks. Fold in vanilla. Makes enough for 2 layers.
Season beaten egg with salt, pepper and oregano; combine crumbs with half the grated Parmesan cheese. Dip cutlets first in egg, then crumbs; saute in oil until golden brown. Place in shallow pan. Cover with tomato sauce and top with Mozzarella slices. Sprinkle remaining Parmesan on top. Bake at 350° for 15 minutes or until cheese melts and browns slightly. Serves 4 to 6.
Spread out rolls. Spoon pie filling into rolls and fold. Bake slow at 300° to 325°. Bake until golden brown. Remove and cool slightly. Mix powdered sugar and milk to form a glaze. Spread over turnovers.
Brown meat, onion and green pepper. Add rice, tomato paste, salt, pepper, mustard and hot water. Mix well. Bring to a boil. Cover and simmer 20 minutes. Makes 6 servings.
Soften cream cheese. Add all other ingredients and stir until well blended. Cover. Place in oven again (oven should be set at low temperature). Leave in oven 5 minutes, or more, stirring after 3 minutes. Serve with Melba toast rounds.
Mix together in order given. Roll out and cut into biscuits. Dip in melted butter. Stack two together. Let raise for 1 hour while covered. Bake at 400° for 12 to 15 minutes.
Peel and thinly slice potatoes. Arrange in greased 1 1/2-quart casserole. Blend soup and water. Pour over potatoes. Dot with butter. Sprinkle with paprika. Bake in a 325° oven for 1 1/2 hours or until tender. Yields about 6 servings.
Cook chicken with powdered ginger, then cut up. Prepare noodles according to package instructions. Combine all above ingredients. Put dressing on just before serving.
Mix all ingredients together and pour into a 9x9-inch baking pan that has been lightly greased (I use PAM). Bake approximately 20-25 minutes at 350°.
Combine egg, potato, sugar, butter and shortening in a mixing bowl; mix well. Stir in enough flour to make a soft dough. Dough will be softer than regular biscuit dough.
In small mixing bowl, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice. Beat on low until mixture is crumbly. Press into bottom of a 13 x 9-inch baking pan, set aside. In a large mixing bowl, beat cream cheese until fluffy. Add milk, 2 eggs, rest of pumpkin pie spice, cinnamon and salt. Mix. Pour onto crust. Sprinkle with nuts. Bake at 350° for 35 to 40 minutes or until set. Cool, refrigerate until ready to serve. Cut and top with whipped cream. Makes 12 to 15 servings.
Blend the 3 ingredients. Take 1 to 2 ounces 1 to 2 times a day.
Grease a 15 x 10 x 1-inch baking pan; set aside. Combine flour, sugar, cinnamon, baking powder, baking soda and salt. Add oil, eggs and carrots. Beat with an electric mixer until combined. Stir in nuts. Pour into prepared pan. Bake in a 350° oven about 30 minutes. Cool in pan on wire rack. Frost with a cream cheese frosting of choice or merely dust with confectioners sugar. Store bars, covered, in refrigerator. Yield: 24 bars.
Mix sugar and water. Bring to a boil for 5 minutes. Remove from heat. Add coffee and return to heat. Boil for 1 minute. Put vodka in a gallon jug. Add vanilla bean that has been cut lengthwise. Add cooled, boiled mixture and place cap on jug. Let stand 4 weeks. Stir daily.
Mix 1 cup sugar with fruit and set aside. Preheat oven to 350°. Lay margarine in pan and place in oven to melt. Make batter with 1/2 cup sugar, milk, flour, baking powder, and salt. Pour over butter when melted; do not stir. Put the sugared fruit on top and bake until brown.
Put sugar, oil and eggs in bowl and beat. Sift together flour, baking powder, soda and salt. Add to egg mixture; blend. Add apples. Bake in a 13 x 9 x 2-inch pan at 350° for 1 hour, or until done.
Cook and stir meat in large saucepan until brown. Drain fat. Cook and stir onions with meat until onions are tender. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer 20 minutes.
Cut cheese into small slices. Add slices of cheese to one tortilla. Overlap a second tortilla over the first tortilla to cover cheese completely. Cook in a pan for 2 minutes; then turn over and cook for an additional 2 minutes or until the cheese is melted. Remove from pan and enjoy it!
Dissolve yeast in water. Add oil, sugar and salt. Add sifted flour, one cup at a time (can use electric mixer), until well blended. Save a little flour for kneading and knead dough for 8 to 10 minutes. Set to rise until double, 3 to 4 hours.
Mix ingredients in order given. Nuts and dates should be in big chunks to give rocky effect. Bake at 375° for approximately 10 to 12 minutes. Baking degree and time may vary! Enjoy!
Combine butter, shredded hash browns, onion and bouillon cubes; add enough water to cover and cook until done. Add soups and Velveeta cheese; cook and stir often.
Cream sugar and margarine thoroughly. Add whole eggs, one at a time. Mix well after each egg. Add milk; mix. Add crushed vanilla wafers. Mix enough to moisten. Add pecans and coconut. Mix. Bake in preheated oven at 350°. Grease and flour tube pan. Bake 1 hour.
Cook broccoli until tender. Drain well. Arrange in a single layer in an oblong Pyrex. Mix bread crumbs and cheese. Sprinkle over broccoli. Season with salt and pepper. Melt butter with pressed garlic in a small saucepan. Spoon over crumbs. Top with paprika. Put under broiler until crumbs are golden brown.
Peel and cut tomatoes into small pieces. Mix sugar and flour together and sprinkle over tomatoes. Add vinegar. Mix. Sprinkle a pinch of allspice in mixture. Pour into pie shell. Dot with butter. Bake for 15 minutes at 425°. Then reduce heat to 325° and bake for an additional 35 minutes.
Pour all ingredients together; stir well. Sweeten to taste. Chill. Can be kept for several days. This is a refreshing summertime drink. Makes 1/2 gallon.
Mix 1/2 package of Italian salad mix with 2 tablespoons butter; melt in skillet. Saute chicken in butter on both sides. Transfer to 9 x 13 Pyrex dish. Pour remaining butter over chicken.	Mix soup, cream cheese and wine. Pour over chicken. Bake at 325°, uncovered, for 1 hour. Serve over rice cooked in water using the other 1/2 of Italian dry salad dressing mix.
Saute onions in a small amount of oil. Add sugar, mustard, vinegar, salt and garlic. Simmer 5 to 10 minutes. Pour over and toss with beans that have been mixed together in a large bowl. Pour into a large casserole and bake at 350° for 1/2 hour or until hot and bubbly.
Mix dry ingredients together. Mix egg and butter and add to dry ingredients. Drop by teaspoons into hot oil and cook until golden brown.
Melt the butter in a 13 x 9-inch pan in oven. Mix in the cake mix and 2 eggs with the melted butter. In a separate bowl, mix the cream cheese, confectioners sugar and 2 eggs. Pour over mixture in pan. Do not stir! Bake at 350° for 45 minutes.
Mix sugar, oil and egg. Add flour and mix thoroughly. Then add bananas and mix. Bake at 350° until brown. I use 2 small loaf pans.
Grease 13 x 9 x 2-inch pan with Pam. Crush Doritos and layer bottom with 1/2. Put layer of chopped chicken. In saucepan, combine creamed soups, onions, Cheez Whiz and tomatoes. Cook over low heat until smooth. Pour over chicken and Doritos. Sprinkle Cheddar cheese on top. Put second layer of Doritos and chicken. Spread package of shredded mixed cheese. Bake at 350° for 30 minutes.
Combine ingredients in order given; mix well. Pour into greased 10-inch pie pan. Bake at 350° for 45 minutes or until golden brown. The middle will appear rather soft. Properly done, it will have a delicate crust over the top, sides and bottom. It will be solid enough to cut after it has cooled. The center will be a perfect cream pie. If you leave it in the oven too long, you'll have more of a cake.
Brown meat and onion in skillet. Stir in water, barbecue and tomato paste until well mixed. Stir in corn and pepper. Bring to boil. Reduce heat. Stir in stuffing mix just to moisten. Let stand 5 minutes.
Preheat broiler; arrange chicken in one layer in pan. Sprinkle with seasonings. (Can be put in Ziploc and shake.) Broil 10 minutes. Turn over; broil 10 minutes more or until tender.
Drain and debone the salmon. Mix all ingredients together. Put in fridge until firm. Roll into ball with chopped pecans and parsley on wax paper.
Note: A salt spoon is equivalent to 1/4 teaspoon today. Mix ten minutes before using. Serve on lamb chops or sliced lamb from leg.
In a large frying pan, fry bacon. Place bacon on paper towel and pat off excess grease.	Remove remaining grease from frying pan. Crumble bacon and return to frying pan. Set aside.
Heat all the ingredients in a saucepan until dissolved. Cool. Stir into sliced cucumbers. Add a dash of rice wine vinegar. Cover and refrigerate for several hours.
Mix all of the ingredients. Roll out the dough. Shape into round circles and place on an ungreased cooking sheet after spraying cooking sheet with Pam, if desired. Cook until cakes get brown around the edges.
Prepare pie crust; set aside. Heat oven to 350°. In a small mixer bowl, cream butter. Add eggs and vanilla. Combine sugar and flour. Add to creamed mixture. Stir in chocolate chips and pecans. Pour into crust. Bake 45 to 50 minutes. Cool 1 hour before serving.
Saute garlic in hot oil. Add meat; brown. Once brown, drain in strainer. Mix remaining ingredients in Corning Ware dish. Add meat. Cut butter in chunks and place on top. Bake, covered, at 350° for 1 hour. Melts in your mouth!!!
Cook the mixed vegetables; drain. Add celery, onions, cheese and mayonnaise. Put melted margarine in baking dish. Add mixture. Top with crushed Ritz crackers. Bake at 350° until brown.
Brown ground beef and drain. Add seasoning mix per instructions. Then add can of beans and chilies and heat until warm. Pam spray casserole or 9 x 13-inch pan. Combine cooked rice, beef mixture and remaining ingredients. Bake in 350° oven for 30 to 45 minutes. Serve with taco chips or taco shells.
Fix Duncan Hines sugar cookies as directed on box. Pat out into a pizza pan. Bake as on box. After crust cools, put on filling. Mix cream cheese with orange juice and as much confectioners sugar as desired. Then, cut up strawberries, kiwi and bananas and place on pizza. Sprinkle with pecans.
Brown ground beef with chopped onion; drain off excess fat. Mix beef, beans and soup in glass casserole dish. Beat together egg and potatoes, then spread potatoes on top of beef mixture like a meringue. Microwave for 10 minutes on High or bake in 400° oven for 20 minutes. Serves 4.
Mix sugar, mustard, salt and onion juice. Add oil gradually, beating constantly. Add poppy seed last. Very good on green salads and fruit salads.
Layer ingredients, starting with sour cream. Sprinkle chopped scallions on top. Serve with tortilla chips.
Flatten biscuits into thin circles. Fry in hot shortening until light brown. Drain on paper towels. While still hot, brush with butter on both sides and sprinkle with a mixture of sugar and cinnamon.
Cook whipping cream over medium heat until it comes to a boil (6 to 8 minutes). Remove from heat. In a medium bowl, gradually whisk sugar and cornstarch into egg yolks. Whisk until mixture is light and creamy (3 to 4 minutes). Gradually whisk hot cream into beaten egg yolks. Return mixture to same saucepan; stir in vanilla. Cook over medium heat, stirring constantly until custard is thick enough to coat back of metal spoon (3 to 4 minutes). Do not boil because egg yolks will curdle. Serve warm or cool over fresh fruit.
Soften cream cheese; add other ingredients and stir. This can be heated in the microwave and served warm or cold. Slice apples or other fruits and dip in sauce.
Brown roast in a frying pan until both sides are brown. Add 1 cup of water until it starts to boil. Add potatoes, carrots, onions and soup mix. Cook or simmer until tender and done.
Prepare cake according to package. Pour into greased 13 x 9 pan. Sprinkle with rhubarb and sugar. Bake at 350° for 40 to 45 minutes. Serve with whipped cream.
Grate cheeses and mix. If using whole peppers, they must be washed and drained (remove seeds). In a separate bowl, beat eggs, milk, flour and salt together. Use a very large shallow casserole or two smaller ones. Put half cheese mixture in dish. Layer peppers, then add remaining cheese. Pour egg mixture over it. Bake at 350° for 40 minutes. Add salsa sauce on top and bake 15 minutes more. Enjoy!
Combine all. Place in loaf pan. Bake for 1 hour at 350°.
Mix beaten eggs and sugar together; add potatoes. Mix in margarine and other ingredients, one at a time, and mix well. Put in a casserole dish. Top with marshmallows. Bake, uncovered, at 350° until marshmallows melt and turn brown.
Boil 1 1/2 cups water; mix with 1 box Jell-O. Pour 1 cup into Bundt pan and cool. To the 1/2 cup left, add 3 tablespoons sour cream and whip. Slowly pour over cooled first layer of Jell-O. Repeat for all boxes of Jell-O. Cool overnight.
Place all ingredients in food processor until firmly chopped. Spoon some sauce on top of chilled mussels. Makes 1 cup.
Mix ingredients except marshmallows. Pour into baking dish. Top with marshmallows long enough to brown.
Bake 1 1/2 hours at 350°. Do not let brown. Bake, covered, and sitting in a dish of water.
Mix sugar and corn meal with fork. Add remaining ingredients. Beat until thoroughly blended. Pour into unbaked pie shell. Cook at 375° for 35 to 40 minutes.
Brown roast on all sides in oil. Drain and place in slow cooker. Combine beer, tomato sauce and onion soup mix. Blend well. Pour over roast. Cover and cook 8 hours on low. Add peppers during final 2 hours.
Cut oranges in half. Scoop out all insides of orange, pour orange jello inside. Cool, then cut into wedges.
Mix together in stainless steel bowl the peas, celery, peanuts, bacon and onion.
Thaw hash brown potatoes. Put onto bottom of buttered casserole dish. Mix melted margarine, sour cream and soup together and pour over potatoes.
Cook sugar, syrup and water to soft-ball stage. Stir soda into syrup mixture. Pour over popped corn and form into balls. Do not stir, but drop the peanuts in, a few at a time, and remove with a teaspoon to waxed paper. An excellent dipping chocolate, all prepared, may be used.
Place dried beef in layer or cake pan. Place chicken breasts on top. Cover with soup and 1 can water. Bake at 325° for 3 hours.
Mix sugar and water in a saucepan and boil until it threads off tip of spoon. Separate the eggs and beat egg whites until stiff. Slowly add sugar mixture to whites, then add beaten egg yolks. Add sifted dry ingredients slowly. Just fold in, don't overbeat! Then put into an ungreased angel food pan and bake at 350° for 45 minutes. Invert pan and allow to cool on pan.
Cut chicken into thin strips. Heat oil in hot wok or large skillet over high heat. Add chicken, green onions and carrots. Stir-fry 3 minutes or until chicken is browned and carrot is tender-crisp. Add egg; cook, stirring gently, until firm. Stir in rice and cook until heated through, gently separating grains. Add soy sauce and stir until mixture is well blended.
Mix jello with boiling water until dissolved. Add ice cream until well blended. Add drained pineapple and chill.
Combine sugar and water in a pitcher. Add fruit juice and stir. Add the ginger ale. Mix well. Serve.
In a 2-quart casserole use melted butter to coat sides of dish or use Pam to reduce calorie content. Mix remaining ingredients in dish, bake covered at 350° for 1 hour. Serves 6 to 8.
Combine pie filling mix, pineapple (with juice), sour cream and sugar in deep narrow-bottom bowl. Beat slowly at lowest speed on mixer for 1 minute. Pour into pie shell. Chill about 3 hours. Garnish with whipped topping, additional pineapple or maraschino cherries if desired.
Simmer in open pan on stove during the holidays. Makes your home have a wonderful Christmas baking smell.
Preheat oven to 375°. Combine wheat and white flours. In 1/2 cup lukewarm water, add a pinch of brown sugar and flour and packages of yeast. Let mixture rise until 4 times in volume. Add all remaining ingredients; mix. Fold in yeast. Add rest of liquid; knead for 10 minutes. Put in greased bowl; cover and place in warm oven until bread has doubled in size. Punch down; divide and place in 2 greased pans. Let rise again until doubled. Bake for 45 minutes. Remove from pans to cool.
Preheat oven to 325°. Grease and flour 10-inch tube pan. Beat eggs well; add sugar, oil and flavoring, blending well. Sift flour, soda, baking powder and salt. Add alternately with buttermilk to egg mixture, beating well after each addition. Fold in coconut and nuts. Spoon into prepared pan. Bake for 1 1/4 hours, until done. Immediately pour Hot Coconut Syrup over hot cake.
Beat eggs, shortening and sugar. Add dates in water. Batter will be thick. Place 45 minutes in a 350° oven. If not done, bake 15 minutes longer.
Drain salmon and flake. Combine all ingredients. Shape into buttered loaf pan. Top with buttered crumbs. Bake at 350° for 30 minutes. Let stand a few minutes before cutting. Serve with a cream sauce or creamed peas.
Melt butter. Add sugar and flavorings. Stir until sugar is melted. Pour over popcorn and stir well.
Use tomatoes held at room temperature until fully ripe. Preheat oven to 350°.
Thoroughly mix shortening, sugar and egg. Stir in buttermilk. Combine dry ingredients and add. Stir in pecans, dates and cherries. Chill. Drop teaspoons 2 inches apart on greased cookie sheet. Top with pecan half. Bake at 400° for approximately 8 minutes. Do not over brown. Yield: Approximately 4 dozen.
Crush crackers and chopped nuts; mix well together. Add granulated sugar. Beat egg whites until stiff; add brown sugar and vanilla to egg whites. Combine together with crackers and nuts. Place in greased pie pan. Bake at 350° for 25 minutes. Serve with Cool Whip. Very good!
Mix ingredients well. Place 3 to 4 teaspoons per cup. Fill with boiling water. Store tea mix in airtight container.
In a large bowl, mix together all the ingredients for balls. Shape into approximately 2 dozen 2-inch balls. Place on oiled baking sheet. Bake at 375° for 45 minutes until golden and firm. Serve with your favorite spaghetti sauce and Mozzarella cheese in steak rolls for "Meatball Sandwiches."
Scald milk; add sugar and salt. Cool to lukewarm. Dissolve yeast in lukewarm water and add to lukewarm milk. Add 1 1/2 cups flour and beat until smooth. Add melted shortening and remaining flour or enough to make an easily handled dough. Knead well. Shape into rolls and place in well-greased pan. Cover and set in warm place, free from draft. Let rise until doubled in bulk, about 1 hour. Bake in moderate oven for 20 minutes.
Combine sugar, oleo and milk. Cook over medium heat, stirring constantly until mixture reaches 234° on candy thermometer (soft ball stage). Stir quickly as mixture will scorch easily. Stir in chocolate chips until smooth. Add Marshmallow Creme, nuts and vanilla. Pour into two 9 x 13-inch greased pans. Cool and then cut. Makes 6 pounds. Recipe may be halved.
Beat together cream cheese, sour cream, orange jello and Cool Whip. Stir in oranges and pecans. Put in flat dish and chill.
Mix first 3 ingredients. Cook to soft ball stage and add marshmallow cream, chocolate chips and peanut butter. Stir until smooth and pour into pan.
In a large saucepan over low heat, melt chocolate pieces, marshmallows and butter, stirring until smooth. Remove from heat; cool slightly. Stir in remaining ingredients. Drop by rounded teaspoonfuls to wax paper. Chill 2 to 3 hours. Let stand at room temperature about 15 minutes before serving. Store in tightly covered container in refrigerator.
Add all ingredients to cooked pasta except cheese. Microwave for about 5 minutes or until heated through. Add cheese; microwave until melted. Serve hot.
Layer apples in baking dish. Cover with cranberry sauce. Mix sugar, oatmeal and nuts together and put over sauce. Drizzle melted butter over all and bake at 350° for 25 to 30 minutes.
Combine meat, rice, salt, pepper and onions. Form into balls. Place in a baking dish and enough sauce to cover. Bake at 350° for 1 1/2 to 2 hours, until hamburg and rice are cooked.
Cream margarine and cream cheese. Add sugar and enough milk to make a spreadable frosting. Add flavoring. Beat with electric mixer until smooth. Spread on cooled cake.
Brown hamburger in skillet and drain. In large pot, combine all ingredients except corn meal. Cook slow for 2 hours. Add 1/4 cup to enough water to make a smooth paste. Add this to chili beans the last 1/2 hour of cooking.
Let margarine become room temperature. Mix first three ingredients; add flour and Rice Krispies. Drop by teaspoon on greased cookie sheet. Flatten with fork. Bake at 350° for 15 minutes. Makes about 5 dozen.
Cook Rice-A-Roni by directions on box. In skillet brown onion and bell pepper in margarine. Add flour, milk and soup to make sauce. Then layer Rice-A-Roni, chicken, sauce and cheese. Bake at 350° about 30 minutes.
Dissolve yeast in warm water. Stir in remaining ingredients. (Dough handles better if it is kneaded a few times.) Divide in half and pat out on 2 greased 10 or 12-inch pizza pans or use on large baking sheet. Let dough rise for about 1/2 hour. Then spread with tomato sauce and toppings of your choice. Bake at 425° until browned (15 to 20 minutes).
Brown and drain ground beef. Mix together with remaining ingredients in Dutch oven. Bring to a boil. Reduce heat and simmer for about 30 minutes. Kids love it!
Place all ingredients in a crock pot. Mix well and cook on low heat for 4 hours.
Grind cucumbers, carrots and onions coarse, combine salt. Let set for three hours or overnight. Squeeze out water until dry. Add sugar, vinegar, celery seed and mustard seed. Simmer 20 minutes. Pack in hot jars.
Boil chicken in salted water. Remove bones. Place in low baking dish. Mix together soup, mayonnaise, chicken stock and lemon juice. Pour over chicken. Sprinkle with stuffing mix. Dot with margarine. Bake at 350° for 20 to 25 minutes.
Lightly grease jelly roll pan (15 1/2 x 10 1/2 x 1-inch). May spray with Pam. Mix butter, sugar and egg yolk. Measure flour by dipping or sifting. Blend flour and cinnamon. Stir into butter mixture. Pat into pan. Beat water and egg white until frothy. Brush over dough. Sprinkle with nuts.