HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll crescent rolls out onto an 11 x 17-inch sheet pan. Mash perforations together. Bake according to the directions on the can. Mix dressing, Miracle Whip, cream cheese and sour cream. Smooth on cooled crust. Spread or sprinkle vegetables on top of cheese mixture. Cover with plastic wrap or wax paper and press vegetables into cheese mixture. Sprinkle shredded cheese on top. Keep, covered and chill 3 to 4 hours. Cut into squares.
Combine first six ingredients; sprinkle lemon juice over apples, then add dry mixture; stir well. Let sit for 5 minutes before putting in crust. Cover with top crust, make slits to vent steam and brush lightly with milk. Bake at 450° for 10 minutes, then turn oven to 350° and bake for 35 to 40 minutes more, or until crust is browned and filling is bubbly.
Place beef in covered Pyrex casserole dish. Cover with onion soup. Add mushroom soup and 1 can of water. Cook at 300° for 3 hours. Serve over cooked rice. This can be frozen.
Cream together sugar, Crisco and eggs. Sift together flour, cocoa, soda, baking powder and salt. Alternate liquid and flour. Drop teaspoonfuls on ungreased pan and bake 7 minutes at 450°.
Stir up flour and sugar. Add milk and egg yolks. Add to flour and sugar. Cook until thick. Add vanilla. Stir good. Layer wafers, bananas and pudding. Serve at room temperature or chilled.
In a small nonmetal bowl, cook in microwave butter, uncovered, on 100% power for 30 seconds to 1 minutes or till melted. Stir in beaten eggs, corn syrup, sugar, and flour. Micro-cook, uncovered, on 50% of power about 5 minutes or till slightly thickened, stirring every minutes. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop of pie. Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set, rotating the dish a quarter-turn every 2 minutes. Cool before serving.
Mix ingredients together and pour into lightly greased 9 x 13-inch baking dish. Bake at 350° for 45 to 60 minutes, until knife inserted in center comes out clean.
Bring to a boil, stirring constantly. Heat only while sugar is no longer grainy. Pour over warm cake. Allow to stand 30 minutes before turning out.
Mix well and store in a jar. Heat 1 cup water; add 2 teaspoons tea.
Melt butter in medium size heavy saucepan; saute onion and celery until tender-crisp, about 3 minutes. Combine cream cheese and sour cream. Stir into vegetable mixture; blend. Stir in shrimp, pepper and hot sauce. Heat over medium heat, stirring constantly, until warm throughout. Do not boil! Transfer to serving container. Garnish with green onion and shrimp. Serve warm with assorted crackers.
Cook first 4 ingredients for 6 minutes. Remove from fire and add remainder of ingredients. Beat until mixture thickens and then quickly remove to buttered pan. Cut in squares when cool but not entirely cold.
Mix sugar, water and citric acid; cook together until dissolved. Cool. Add orange juice, lemon juice and pineapple juice to make syrup. Mix 1 part syrup and 3 parts water. Use food coloring for desired color.
Mix blackberries with sugar. Cook approximately 15 minutes. Mix cornstarch with water; pour in with berries and stir. Pour into 7 x 10-inch pan. Mix Bisquick, eggs, milk, sugar and vanilla. Drizzle over hot berries. Bake at 350° for 25 to 30 minutes.
Arrange sweet potatoes in baking dish. Make partial cuts in Spam and place in dish.
Mix eggs, salt, and vanilla together. Set aside. Melt butter in saucepan, add sugar and vinegar. Bring to a boil. Add this to egg mixture and beat well. Pour in pie shell. Bake at 325 degrees for 40 minutes.
Heat waffle iron until it is smoking hot. Sift together the flour, baking powder, sugar and salt. Combine the yolks, milk and shortening. Add liquid ingredients to dry ingredients all at once; mix well. Beat egg whites until stiff; fold in gently into batter. Bake until steaming stops and waffles are golden.
Mix egg, crumbs, onion, milk and salt. Add meat. Shape into 1-inch balls. Place meatballs with shortening in skillet. Bake at 450° in oven to brown. On top of stove, in same skillet, drain off fat. Drain pineapple, reserving syrup. Set pineapple aside. Add water to syrup to make 3/4 cup.
Dissolve jello in boiling water; add ice cream and stir until mixed. Add remaining ingredients. Refrigerate in 9 x 9-inch pan. Serves 9.
Heat oven to 325°. Grease 9 inch square pan. In medium bowl, combine powdered sugar, 1/2 cup margarine and 1 tablespoon whipping cream; blend well. Add flour, mix until crumbly. With floured hands, press evenly in greased pan. Bake at 325° for 15 to 20 minutes or until firm to the touch.
Mix pork, beef, salt, pepper, brown sugar and rice together. Wilt cabbage leaves by boiling until they separate easily from the head. Roll 1 1/2 inch balls of meat and 1 Tbsp. sauerkraut in each cabbage leaf. If leaves are bigger, they can be cut in half.
Dissolve jello in water. Stir in buttermilk and pineapple and refrigerate until set.
Combine all ingredients in a large (tall) saucepan and mix well. Cook to soft-ball stage, stirring constantly, and remove from heat. Beat until creamy and thick enough to spread.
Mix all together; drop by spoonfuls 1-inch apart on greased pan. Bake at 350° for 10 to 12 minutes.
Brown hamburger and onion in frying pan; sprinkle in bottom of pie pan. Spread cream of mushroom soup over meat. Pat mashed potatoes onto the soup and sprinkle cheese on the top. Bake for about 30 minutes at 350°.
Cut up chicken and cook in oil until no longer pink. Add onion and green pepper. Cook an additional 10 minutes. Add spaghetti sauce and simmer for about 30 minutes or until chicken is tender. Pour over cooked macaroni and top with shredded cheese.
Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring, to 260° on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). In mixer bowl, beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper. Yields about 4 dozen candies.
In a saucepan, heat raisins and water to just boiling. Cool. Mix egg, sugar and vanilla. Add to raisins. Add flour and dry ingredients. Beat well. Stir in walnuts. Pour into a loaf pan and bake at 350° for 50 to 60 minutes.
Put uncooked rice and water with salt and pepper in casserole dish. Lay chicken over top of rice. Cover with soups and bake at 350° until done.
Sift together dry ingredients. Bring to boil oleo, Crisco and water. Mix eggs, soda, cinnamon and milk. Pour hot mixture over flour and sugar. Pour in egg mixture. Bake in 13 x 9-inch greased pan at 400° for 20 minutes.
Cut onion into small pieces. Tenderize beef cubes and cut into small pieces. Add desired vegetables (we like potatoes, carrots, beans and celery in ours), tomato sauce and water. Cover large baking dish and bake at 350° for 3 hours.
Stir all ingredients together (except sour cream). Divide in half. Refrigerate half and let other half at room temperature. When first half is firm, spread on sour cream, then pour rest of jello on top. Return to refrigerator.
Saute onions 8 to 10 minutes. Take off heat and drain. Mix meat and cream cheese; add onions and pepper. Combine well. Use as spread on crackers or party rye.
Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake following directions for low cholesterol recipe. Stir cinnamon into frosting. Frost top and sides of cake.
Heat oven to 350°. Heat caramels and milk in 2-quart saucepan over low heat, stirring frequently until smooth; remove from heat and reserve. Mix flour, oats, brown sugar, baking soda and salt in large bowl. Stir in egg and margarine with fork until mixture is crumbly. Press half of the crumbly mixture in ungreased rectangular pan (13 x 9 x 2-inch). Bake 10 minutes. Sprinkle with chocolate chips and walnuts. Drizzle with caramel mixture. Sprinkle remaining crumbly mixture over top. Bake 20 to 25 minutes. Cool 30 minutes. Loosen edges from sides of pan. Cool completely. Yields 48 bars.
Cream butter and sugars; add eggs and vanilla, beat well. Mix dry ingredients and add to creamed mixture. Stir in cereals and any ingredients. Drop on greased cookie sheets. Bake at 375° for 10 minutes.
In a large pot, fry the bacon until done. Remove all but about 2 tablespoons of the bacon dripping. Add the green beans, onion, salt, pepper, Ro-Tel tomatoes and water to the pot. Simmer on medium for about 45 minutes. Add water as needed. Carefully stir to coat beans.
Mix all ingredients together in a dishpan or very, very large bowl. Put about 6 on cookie sheet. Bake at about 275° or until done (12 minutes). Let rest before removing from cookie sheet. Makes a large batch of cookies.
Marinate chicken for 24 hours. Put onion and garlic croutons and 1/4 cup Parmesan cheese into a Ziploc bag and crunch up with rolling pin. Drain off extra Italian dressing. Place chicken in bag with croutons and shake. Make sure chicken is well coated. Place on cookie sheet; bake at 325° until tender (do not overcook) for approximately 25 to 30 minutes.
Fry hamburger and onion until done. Put everything in the crock-pot on high for 1 hour.
Heat oven to 375°. Beat eggs, vanilla and shortening until fluffy. Add cake mix and stir until mixed well. Add chocolate chips, nuts and raisins. Drop by teaspoonful on slightly greased cookie sheet approximately 2 inches apart. Bake for 10 minutes. Cookies will be soft in center when done. Cool slightly before removing from cookie sheet.
Combine first 7 ingredients; mix lightly. Place mixture in a lightly greased 9 x 5 x 3-inch loaf pan. Combine sugar and vinegar in a small saucepan; cook over low heat until sugar melts, stirring constantly. Pour over ham loaf. Bake at 350° for 1 hour and 15 minutes or until done.
Butter tortillas. Put cooked meat into tortillas. Add cheese, lettuce and tomatoes. Roll up and serve.
Saute onion and meat in butter. Add vegetables and soup. Pour in buttered casserole. Top with cheese and bread crumbs. Bake at 350° for 30 minutes.
In a small bowl, combine apricots and pecans. Use fork to mash 1 tablespoon margarine into fruit. Set aside. Cut pears in half. Dip out core, leaving 1/2-inch hole in each piece. Place in a 9-inch square baking dish. Fill each pear with apricot mixture. In measuring cup: place syrup and remaining 3 tablespoons of margarine, melted. Microwave until pears are tender. Baste at least once. (Or bake in conventional oven.)
Combine all ingredients, except margarine and cheese. Melt one tablespoon margarine in nonstick skillet over moderate heat. Add zucchini mixture and cook until golden brown around the edges, 6 to 7 minutes. Place a large plate over the skillet and invert zucchini mixture onto it. Add remaining margarine to skillet. Melt. Slide pancake back into skillet. Cook, uncovered, until firm. Sprinkle with cheese.
Melt margarine in skillet. Add rice and brown. Add remaining ingredients. Pour into greased 2-quart baking dish. Bake uncovered 45 minutes at 350°.
Melt caramels in a heavy saucepan or in microwave with the cream. Combine rest of ingredients, except chocolate chips and nuts. Press 3/4 in greased 9 x 19-inch pan. Bake 10 minutes. Then sprinkle with chocolate chips and nuts. Dribble the caramel mixture and then the remaining crumbs. Bake 15 to 20 minutes at 350°. Cool before cutting.
Combine egg, margarine, brown sugar and vanilla. Add flour and salt. Stir well. Drop by tablespoon onto greased cookie sheets. Bake at 350° for 10 minutes. Makes 3 dozen.
Place cranberries, oranges and apples in food processor with metal blade inserted. Process until finely pureed. Add sugar; pulse until sugar is thoroughly mixed. Pour into medium bowl. Cover and refrigerate overnight or longer to enhance flavor. Makes 8 cups.
In a small saucepan, melt butter. Add tomato, green pepper, garlic and onion. Simmer, covered, about 15 minutes. Set aside. Preheat oven to 350°. Beat egg whites until stiff. Beat egg yolks until thick and lemon-colored. Beat in water, salt and pepper. Fold yolks into the beaten whites. Melt butter in a 10-inch omelet pan. Turn mixture into pan and cover. Cook on low until omelet is puffed and underside is browned. Place pan, uncovered, in the oven and bake 10 to 15 minutes, until top is dry. Cut into 4 to 6 wedges; top with reserved tomato mixture and serve at once.
Cream egg and margarine with sugar until creamy. Add dry ingredients and remaining ingredients; mix. Bake in 3 layers at 350° for 30 minutes.
Melt butter. Mix flour, sugar and milk in separate bowl. In an oblong dish, put melted butter and add drained juice from canned fruit (any kind works well or you may use fresh fruit). Pour in pan and stir slightly. Bake at 350° to 375° for 45 minutes.
Preheat oven to 400°. Spray 9 x 13-inch pan with nonstick vegetable spray. Cut bread into 1 1/2-inch slices with serrated knife and arrange closely in a single layer in pan. In bowl, beat eggs lightly. Beat in milk, 1/4 cup of the sugar and vanilla, using whisk. Pour half of egg-milk mixture over bread. Peel, core and slice apples. Arrange apple rings evenly over bread in pan. Pour remaining egg-milk mixture over apples. Mix remaining 1/2 cup sugar with cinnamon. Sprinkle evenly over apples. Dot with margarine. Bake 35 to 40 minutes. Cool 5 to 10 minutes, then cut into squares and serve with maple syrup.
Cover cauliflower flowerets, onion and olives with salad dressing. Marinate overnight. Just before serving, add lettuce, broken into bite-size pieces.
Brown hamburger with onion in skillet, stirring until crumbly; drain. Add remaining ingredients, stirring until cheese melts. Pour into fondue pot and serve warm.
Mix first 6 ingredients. Chill. Shape in 6 to 8 croquettes, shaping each around a cube of cheese. Roll in cracker meal. Saute in about 1-inch of hot fat until browned on all sides.
Drain salmon and mix with cream cheese. Add onion and liquid smoke, mix well. Add enough mayonnaise to make the salmon mixture spread evenly on crackers.
Cook noodles. Brown hamburger meat. Drain meat and add to noodles. Add soups, sour cream and corn. Mix in heavy saucepan. Place in casserole dish. Bake at 375° for 30 minutes. Serve with salad and hot rolls. Makes an entire meal.
Mix all ingredients in equal portions in a 1-gallon milk jug. Serve as shot or over ice.
Fry bacon until fairly crisp. Combine brown sugar (use 1/2 cup for less sweet taste), ketchup and onion soup mix. Add bacon and drippings. Stir in beans. Bake in large casserole at 350° for 30 minutes, or until bubbly around edges.
Slice potatoes into thin slices to measure about 4 cups. Cook and stir onion in margarine in 2-quart saucepan until onion is tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1 1/2 cups of cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1 1/2 quart casserole. Pour cheese sauce on potatoes. Cook uncovered in 325° oven 1 hour and 20 minutes or in 375° oven 1 hour.
Bring the first 4 ingredients to a boil. Boil for 3 minutes. Remove from heat and add the oatmeal and nutmeats. Add the vanilla. Working fast, spoon onto wax paper.
Mix butter, sugar and eggs; beat with mixer. Add flour, spices, raisins and nuts. Mix well. Grease and flour 3 round cake pans. Cook at 350° until done.
Bring to a boil the jello, sugar and water. Remove from heat. Add baby food and pineapple; set aside to cool, being sure that all is dissolved. Combine softened cream cheese and milk. Beat again. Add nuts. Refrigerate until set.
Make sandwiches by placing 1/4 cup ham and 1/2 cup cheese or 1 slice ham and 1 slice cheese between 2 slices bread for each sandwich. Arrange close together in buttered baking dish. Cut	each half diagonally if desired. Beat egg and milk together; pour over sandwiches.	Let stand in refrigerator overnight.	Bake in 325°	oven for 1 hour until golden brown. Remove from oven 10 to 15 minutes before serving. Serve with rich cream sauce with mushrooms and a dash of Worcestershire if desired. Top with paprika and a sprig of parsley if desired. Yield: 4 sandwiches or 8 halves.
Mix together: 1 qt. warm water, instant potato, & salt. Let cool. Add dry yeast. Stir in dry milk, sugar, crisco and add flour last.
Mix all ingredients and chill for 1 hour. Then roll out and bake in 350° oven for 8 minutes. Makes 2 dozen.
Preheat oven to 275°. In a 9 x 13-inch long cake pan layer ingredients in the order given. Bake for 1 hour or until brown.
Use regular cake procedures for mixing. Bake in greased 9 x 13-inch pan at 325° for 40 to 45 minutes. Cool and cut into squares.
Heat oven to 375°. Cream Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop by rounded spoonful 3-inches apart on ungreased cookie sheet. Cook 8 to 10 minutes for chewy cookies or cook 11 to 13 minutes for crisp cookies. Let cool on sheet 2 minutes. Remove to cooling rack. Makes 3 dozen 3-inch cookies.
Preheat oven to 425°. Measure dry ingredients into a large bowl and stir to mix. Measure remaining ingredients into a large measuring cup or medium bowl. Mix together thoroughly and add to dry ingredients. Stir with wire whisk until dry ingredients are moist. Pour into a nonstick or lightly oiled 8 x 8-inch pan. Bake 20 to 25 minutes.
Preheat oven to 325°. Cream together butter and sugar until light and fluffy. Add eggs and mix well. Thoroughly combine flour, soda and salt. Stir the flour mixture into the creamed mixture until well blended. Add a little more flour, if necessary, to make a slightly stiff dough. Stir in chocolate and nuts. Drop dough by heaping teaspoonfuls 2-inches apart on non-greased baking sheets. Flatten each cookie slightly. Bake 13 to 15 minutes. Cool cookies a few minutes on baking sheet before transferring to a rack to cool completely.
Prepare macaroni and cheese dinner according to package directions, adding onion while preparing. Add soup, milk and tuna. Stir thoroughly. Coat dish with butter and potato chips. Add tuna mixture, then top with potato chips and cheese strips.
Cook squash and onion until tender. Mash. Add egg and mayonnaise. Pour into a greased casserole. Cover with saltines and cheese. Dot with butter. Bake at 325° for 35 to 40 minutes or until bubbly brown.
Dice 2 strawberries, set aside. Cut a thin slice from stem end of each strawberry, forming a base for it to stand on. Cut each strawberry into wedges. Starting at the pointed end and cutting to, but not through the stem end. Beat cream cheese with mixer until fluffy. Stir in diced strawberries, pecans and powdered sugar. Spoon or pipe about 1 tsp. of mixture into each strawberry.
Saute onion in margarine. Add remaining ingredients. Mix well and place in casserole dish. Top with 1/4 stuffing mix that has been sauteed in a little butter or margarine. Bake at 350° for 30 minutes.
Remove any excess pieces of fat from chicken. Place chicken, giblets and neck in a skillet. Add just enough water to cover. Add remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until thickest pieces are tender, about 2 1/2 to 3 1/2 hours.
In a small saucepan cook and stir apple jelly over medium heat until melted. Cool. Toss blueberries with half of the jelly. On a large rectangular platter or tray, arrange blueberries in upper left hand corner in a square. Place strawberries, stem side down in horizontal row (resembling a flag), leaving about 1 inch between each row for whipped cream filling. With a pastry brush brush strawberries with remaining jelly.
Combine sugar, syrup, water and salt and cook until it forms a brittle ball when dropped into cold water. Pour slowly over egg whites and beat until it loses gloss and holds shape. Drop on waxed paper by teaspoonfuls or pour into greased pan.
Bring butter, cocoa and water to a boil. Add sugar, flour and soda. Beat in sour cream, eggs and salt. Cook at 350° until a toothpick comes out clean.
Mix. Roll to 1/3-inch thick. Cut in shapes or squares. Bake at 270° for about 20 minutes until just brown.
Microwave chocolate and butter in a large microwaveable bowl on High 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Microwave fruit on High for 2 minutes. Stir in pectin. Cook for another 2 minutes until bubbly. Stir in sugar and lemon juice. Cook for 6 minutes. Test thickness and cook longer if not as desired. Pour into shallow container to cool. Pack in containers to freeze or eat right away. Keep refrigerated.
Fry hamburger, celery and onions until tender. Add rest of ingredients except noodles. Bake, uncovered, for 1 hour at 350°. Sprinkle noodles on top and bake for 15 minutes.
Cut corn from cob. Fry fat back in iron pan. Put corn, water and salt and pepper in grease; cook slowly until it starts to cream.
Mix all ingredients except oil in blender on low speed for 3 minutes. Use a carefully cleaned nonstick pan. Heat on high approximately 1/2 tablespoon oil and pour 1/2 cup of batter, spreading it evenly with quick and circular movements. Lower heat to medium and turn over when it starts browning on the edges and detaches easily. The palacsinta will be ready when it turns brown on the edges. Makes 14 to 16.
Cream shortening, margarine and 8 ounces of the cream cheese. Add the 3 cups sugar and beat until fluffy. Add eggs, 1 at a time, and beat well after each egg. Add 4 teaspoons of the lemon flavoring. Fold in flour. Reserve 1/4 cup. Combine 1/4 flour with grated cheese and add to batter. Pour mixture into greased and floured tube pan. Place pan in cold oven. Bake at 275° for 1 1/2 hours. Do not open oven door while cake is cooking. Remove from oven and cool. While cake is cooking, combine the powdered sugar, remaining cream cheese and flavoring. Use enough evaporated milk to make icing of spreading consistency. Beat well. Frost cake when completely cooled.
Cut chicken breasts into large chunks. Mix oil, garlic, and pepper with chicken pieces and marinate about 30 minutes. Combine breadcrumbs and cayenne pepper on a plate or shallow bowl. Roll chicken pieces in breadcrumbs and place on large cookie sheet in a single layer. Bake at 475° for about 15 minutes until browned and cooked through. For extra browning, broil for a few more minutes.
Mix the yeast, dry milk, sugar and salt with 2 cups of flour. Add the water and mix well. Add egg and cooking oil and beat until smooth. Stir in the remaining flour to make a soft dough. Turn onto lightly floured board and knead until smooth and satiny. Place the dough in a lightly oiled bowl and turn to coat completely. Cover and let rise until doubled.
In a heavy saucepan, boil sugar, syrup, water, margarine and salt. Using candy thermometer, boil mixture to 265°. Add the Spanish peanuts. Boil until temperature reaches 302°. Remove from heat and add the soda. Stir well until soda dissolves. Pour onto buttered cookie sheet. Cool. Take handle of case knife and crack candy. Store in airtight container.
Cream 1/4 cup confectioners sugar and butter until smooth. Add vanilla; blend well. Add flour and salt; blend well. Stir in pecans. Cover and refrigerate about 1 hour.
Boil chicken, remove from broth. Reserve 2 cups chicken broth; chop chicken into small pieces and set aside. Cook and drain spaghetti, set aside. In a skillet, melt margarine and saute bell pepper, celery, and onion; add broth; simmer about 15 minutes. Add soups and simmer until well mixed; add chicken and spices; simmer for 15 minutes. Remove from heat; add spaghetti and mix. Place in a casserole dish and cover the top with cheese. Warm in oven or microwave until the cheese melts and serve hot. Delicious!
Batter and brown chicken in a skillet in 1/2 cup oil. Arrange chicken in a casserole dish. Add ingredients in order of recipe, except cream of chicken soup. Bake, covered, 35 to 40 minutes. Add soup and bake until bubbling.