HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients together. Use wax paper; divide mixture into 5 balls. Sprinkle coconut on wax paper. Use hands and press together and roll tight. Let coconut cover the outside. Roll each ball into a 10 to 12-inch long roll, then wrap each in the wax paper you used to roll in. Wrap in foil and freeze until you are ready to use. Thaw.
Cook spinach and drain. Mix with remaining ingredients. Form into balls. Bake at 350° for 10 to 12 minutes. Serve hot.
Preheat oven to 350°. Pour Rotel and beans into casserole dish. Fill empty Rotel can with uncooked rice and stir into dish. Bake at 350° for about a half-hour or until rice is cooked. Top with slices or shreds of pepperjack cheese. Serve on tortillas, as dip with low-fat corn ships or alone as an entree.
In a bowl, combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk. Turn onto floured board; knead 1 minute. Roll or pat dough in 1/2-inch thickness. Cut with a floured biscuit cutter. Place on greased baking sheet. Bake at 450° for 10 to 12 minutes. Makes 4 biscuits.
Mix soup and ground beef, stir well. Add Pizza sauce and noodles. Pour into a large casserole dish, top with mozzarella cheese and pepperoni slices. Cover loosely with foil and bake 20 minutes at 350 degrees. Remove foil and bake 10 minutes longer. Makes a very large casserole. Will freeze well.
Mix dressing, oil and dill weed thoroughly in container with lid. Add crackers. Put lid on and toss to cover crackers completely. Refrigerate overnight for maximum flavor.
Combine first 6 ingredients. Add beef; mix well. On waxed paper or foil, pat meat to a 12 x 10-inch rectangle. Arrange ham on top of meat, leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting from short end, carefully roll up meat. Seal edges and ends. (It looks like a meat loaf; roll like a jelly roll.)
Mix all ingredients except bread crumbs. Place in a casserole dish. Sprinkle crumbs on top. Bake at 300° for 30 minutes.
Mix flour, soda, cinnamon, ground cloves and allspice. Then add warm water, pecans and large box raisins. Drop by 1/2 teaspoon on greased cookie sheet. Bake at 325° until brown.
Melt margarine in 9 x 13-inch pan at 425°. Separate biscuits into 10 pieces. Roll each piece into a long thin snake-shape. Place into pan with melted margarine. Bake at 425° for 15 to 20 minutes.
Add salt, pepper and red pepper to frog legs to taste. Soak frog legs in buttermilk for 8 hours. Saute onion, bell pepper and celery in butter until soft. Add crab and shrimp meat and cook. Add crumbled bread to mixture. Stir in seasoning. Slit frog legs and put a large spoonful of stuffing in the middle of the frog legs. Dip this in beaten eggs and roll in corn flour. Fry until golden brown. You will have to tie each frog leg with a cotton string so stuffing does not come out. Stuffs approximately 12 frog legs.
Combine the first six ingredients in a large bowl. Cool to lukewarm. Dissolve yeast in warm water. Add yeast, wheat flour and 1 cup of plain flour to the cracked wheat mixture. Beat 2 minutes on medium speed, scraping bowl frequently. Stir in enough flour to make dough easy to handle.
Bring butter, sugar and syrup to a boil and simmer 10 minutes. Cool. Add cream. Use to top Amber Crunch squares or as a sundae topping.
Combine flour, sugar, baking soda and salt in large bowl. Blend in butter, sour cream, eggs and vanilla on low speed. Beat 3 minutes on medium speed. Pour batter into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 30 to 40 minutes. Cool completely and frost.
Partially thaw the hash brown frozen potatoes. Mix all ingredients together in baking dish. Put on topping of 3 cups crushed corn flakes mixed with 1/2 cup melted oleo. Bake at 350° for 1 hour.
Add baking soda to buttermilk. Cream together sugar, shortening, eggs and vanilla. Put flour in; add buttermilk, mashed bananas and chopped nuts.
Rub the cavities of fish with oil, then stuff with ginger and chives. Bake or steam fish until done. To serve hot, remove ginger and chives, then fillet. To serve chilled, refrigerate before removing ginger and chives. Yields 4 servings.
Melt butter or margarine in large skillet. Add eggs and cook until firm but not hard, stirring with fork. Add rice and cook 5 minutes, stirring constantly. Add remaining ingredients and cook about 10 minutes more. If dry, add small amount more butter. Serves 4 to 6.
In cupcake pan, put cupcake papers in each. Place 1 vanilla wafer cookie in bottom. Mix other ingredients well and pour atop wafer. Bake at 350° for 25 to 30 minutes. Cool and top with cherries or whipped cream.
Combine chicken, celery and nuts. Moisten with mayonnaise. Add peas. Mix lightly with 2 forks. Serve on crisp lettuce.
Mix dressing, preserves and soup mix. Pour over chicken breasts in baking dish. Bake for 1 hour at 350°.
In glass baking dish, place chicken breasts. Melt butter or margarine. Mix with honey and mustard. Pour over breasts. Cover loosely with wax paper. Cook on High power for 8 to 10 minutes. Rotate dish halfway. Cook an additional 4 minutes on High, then check to see if done. Pepper.
Toast coconut, nuts, and oleo for 15 minutes at 375, stirring. Let cool. Mix cool whip, Eagle Brand milk, and cream cheese. Pour into pie crust. Sprinkle with toasted coconut mixture. Pour caramel over pie and freeze. Thaw a few minutes before serving. Will keep 2 - 3 weeks in freezer.
Cook until barely tender in salted water the frozen broccoli; drain well and place in shallow casserole. Combine and blend thoroughly remaining ingredients. Pour mixture over broccoli and mix lightly. Top with homemade buttered bread crumbs. Bake 20 minutes at 400° or until golden brown.
Cook sugars and cream until a soft ball forms in cold water, then add nuts, vanilla and butter. Drop on paper and cool.
Layer in a 9 x 13-inch microwave dish in order given. Heat until Cheddar is melted. Serve with tortilla chips.
Moisten sugar with 1/3 cup of the vinegar. Add salt, onion and mustard. Add remaining vinegar and small amount of oil at a time. Beat until mixture is thick. Add poppy seed. Makes a lot; will keep in refrigerator months.
Mix cream cheese, 1 tablespoon half and half and sugar with wire whisk until smooth. Gently stir in whipped topping.
Cream butter and sugar. Add eggs, one at a time. Add flour, salt and soda; mix. Add the sour cream, vanilla and almond extract. Preheat oven to 350°. Bake in greased and floured pan for 1 hour and 15 minutes. Sprinkle with confectioners sugar.
Pour off all liquid and slice pickles bread and butter size. Put back in jar. Over the pickles put the sugar, vinegar and celery seed. Put lid back on and tip so that sugar and vinegar are distributed. Refrigerate for 3 to 5 days, tipping the jar occasionally, to distribute the juice.
In mixing bowl, combine sugar and flour. In saucepan, combine water, oil, margarine and cocoa. Cook 1 minute. Cool and pour over sugar and flour. Add eggs, buttermilk, soda and a dash of salt. Bake in oblong pan 35 minutes at 350°.
Saute onion in butter until soft. Add clams and liquid, canned soup and cubed potatoes. Simmer until heated through and thin with milk to desired consistency. Season with pepper.
Cream Crisco, margarine and sugar. Add eggs one at a time, beating well after each. Add vanilla and lemon. Add alternately in small portions the flour and drink. Pour into well-greased and floured Bundt pan. Bake at 325° for 1 hour and 10 minutes. Makes a very moist pound cake.
Brown meat. Drain. Add taco seasoning according to package directions. In a casserole dish layer Fritos, ground beef and cheese. Repeat. Bake at 350° for 20 to 30 minutes.
In a skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat. Spoon off fat. Stir in soup, spaghetti sauce, water, pepper and macaroni. Heat through. Top with Parmesan cheese, if desired. Yields 5 servings.
Cream butter, sugar and eggs. Add jam. Combine flour, spices, salt, raisins and nuts. Dissolve soda in milk. Pour in buttered tube pan and cook at 300° for about 1 1/2 hours or longer. Pour peach juice or any fruit juice over cake. Ice with caramel icing (recipe in this book).
Mix the first 6 ingredients together. Spread on split muffins. Bake at 400° on cookie sheet until bubbly, 15 to 20 minutes.
Combine in large bowl peas, cheese cubes, chopped eggs, celery, onion and pimiento. Combine mayonnaise, salt, hot pepper sauce and pepper. Mix all together. Slice tomatoes in quarters. Serve over lettuce and tomatoes.
In a skillet, saute carrots, celery and onion in 2 teaspoons oil. Drain beans (reserving 1/2 cup liquid). Add beans, seasonings and bean liquid to skillet with vegetables. Stir to combine. Lay sausage on top. Cover; simmer gently for 10 to 15 minutes to heat sausage through. Yields 4 servings.
Melt oleo in pan. Mix last six ingredients well. Lay biscuits on top of mixture. Cut biscuits in quarters. Bake at 400° for 10 minutes. Turn upside down and serve. Cook until brown. Goes with any meal.
Cream margarine, sugar, eggs and 1 teaspoon vanilla. Sift flour and spice together. Add to creamed mixture. Blend 2 teaspoons vanilla into applesauce and add soda, stirring until well mixed. Blend into first mixture. Batter will be very stiff. Stir until well mixed. Add nuts. Put in muffin tins and bake at 400° about 12 minutes.
Melt butter; add cocoa. Add sugar and milk. Bring to boil, stirring all the time until sugar is dissolved. Cover and without removing lid, boil 4 minutes. Take off cover. Boil slowly until soft ball is formed when you drop a bit of cooking mixture in a cup of water. Cool 20 minutes off heat. Add vanilla, if you wish add peanut butter and/or marshmallow whip. Beat until thick. Pour into buttered pie tin.
Mix milk and 1/2 cup tomato sauce in bowl. Add beaten eggs, onion, sage, salt and pepper. Soak bread cubes in this mixture and add hamburger. Mix. Put in pan and pour remaining tomato sauce over mixture. Bake at 350° for 1 hour.
Cook noodles until tender; drain. Place in a mixing bowl. In another bowl, beat eggs, milk and cream cheese. Fold in cottage cheese, sugar, vanilla and spices. Add egg mixture to noodles, mixing well. Add raisins. Pour noodle mixture into a well greased 8-inch square baking dish. Drizzle melted butter on top. Bake in a preheated 325° oven for 30 to 35 minutes or until knife inserted into center comes out clean. Serve warm.
Make dough from above ingredients. Grate 6 to 8 apples. Add sugar to taste. Roll out dough (cold dough). Place 1/2 dough in pan; prick. Add apples. Cover with rest of dough. Close sides like a pie. Prick with fork. Brush with beaten egg yolk. Bake 35 minutes or until light brown.
Place chicken breasts in baking dish. Melt margarine. Add other ingredients and stir until well blended. Pour over chicken breasts and sprinkle each with paprika. Cover with aluminum foil and bake at 350° for 1 hour. Serves 4.
Melt margarine and marshmallows in microwave or over low heat. Add dates and nuts. Spread graham cracker crumbs on sheet of foil or wax paper. Pour mixture out and make into log, coating with crumbs. Refrigerate. Slice thin to serve.
Combine all ingredients in microwave-safe dish or bowl. Microwave on Medium-high for 1 minute. Stir, then microwave until mixture is bubbly, stirring as needed. Use as a dipping sauce for chicken wings or fingers, ham or pork cubes.
Brush, wash and skin the mushrooms. Put the skins to simmer in a little water. Cut the mushroom caps and stems into very small pieces; add one pint of water and simmer until tender. Make a sauce of the fat, flour, salt and milk and add the water in which the mushroom caps, stems and skins were cooked.
In skillet, combine brown sugar, corn syrup, butter or margarine and salt. Bring mixture to a boil at 250°. Stir until butter melts and sugar dissolves. Add sweet potatoes; baste with syrup. Reduce heat to "simmer". Cook, covered, for 15 minutes. Uncover; cook 10 minutes, basting occasionally.
Brown meat and onion; drain fat. Mix all ingredients together. Put in pan (9 x 13-inches). Top with Velveeta cheese. Bake at 350° for 20 to 25 minutes.
Layer onions and cheese into dish. Mix soup and pour over onions and cheese. Bake at 350° for 30 minutes.
Saute beef, celery, onion, pepper, carrot, mushrooms, zucchini, basil and salt. Then add rice, brown sugar and soup. Cut top off a medium pumpkin; clean out seeds. Spoon rice mixture into it. Bake on a cookie sheet at 350° for 1 hour.
Heat oven to 375°. Sift together flour, sugar, salt and baking powder. Add caraway seed. Cut in butter with knives or pastry blender until mixture is quite crumbly. Add raisins. In a separate bowl, combine egg and buttermilk. Add baking soda to liquid (mixture will bubble slightly). Quickly stir into dry ingredients until a moist dough is formed.
Sprinkle salt, pepper, rosemary, marjoram and oregano over chicken. Saute in butter until golden brown. Add lemon juice and wine. Cover and simmer until tender.
Grind cranberries, apples and orange. Add sugar. Prepare jello by quick set method. When it begins to set, add fruit and nuts. Mix Well. Chill until completely set.
Mix milk and lemon juice. Add all other ingredients. Pour in pie shell. Chill for several hours before serving.
Mix first 5 ingredients together in casserole dish, place bacon slices on top and bake at 350° for 1 hour.
Cream butter, cream cheese and sugar. In another bowl, mix milk, pudding and Cool Whip. Combine mixtures.
Grease 9 x 13-inch pan (bottom only). Preheat oven to 350°. Put pudding mix in pan; add milk and cook according to package directions. Place cake mix in large bowl. Add hot pudding mix to cake mix; stir thoroughly and place in pan. Sprinkle chocolate chips along the top of cake, then walnuts. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
Brown and drain hamburger, add soup, then pour ketchup and mustard in and season. Heat through and serve. Makes a great quick and easy meal.
Mix together dressing, squash, onion, salt and pepper to taste. Bake at 350° for 10 to 15 minutes or until browned on top.
Cook rice and 2 cups water. Heat skillet to medium hot. Add sausage, onions, green peppers and celery. Saute until vegetables are tender. Add tomatoes to pepper and meat mixture. Then mix in rice. Heat, stirring, until all is hot. Makes 4 to 6 servings.
Place sliced potatoes in baking dish. Place butter slices on potatoes. Put cream of broccoli soup over potatoes. Bake for 1 hour at 350°. Remove from oven. Put cheese on top; put back in oven until cheese melts.
In double boiler, melt caramels and 1/3 cup of the condensed milk over hot water. Set aside and keep warm in large bowl. Combine cake mix, margarine, nuts and 1/3 of the condensed sweet milk. Mix well, until mixture is combined and crumbly. Press 1/2 of dough evenly into a greased and floured 9 x 13-inch baking pan. Bake at 350° for about six minutes. Remove from oven and cool slightly. Sprinkle chocolate bits evenly over baked dough and spread caramel mix on top. Work quickly with broad spatula, crumble remaining half of dough over caramel and press lightly with spoon. Return to oven and bake at 350° for 14 to 18 minutes until top is set. Cool pan on wire rack 30 minutes. Then refrigerate until firm (not too long). Cut into small squares. Makes about 24 brownies.
Preheat oven to 350°. In small bowl, combine spinach, Ricotta, egg, parsley and garlic powder. Spread 1 cup tomato sauce in 13 x 9-inch baking dish; top with 4 lasagna noodles, overlapping if necessary. (Be careful that noodles do not touch outside edges of dish). Spread 1 cup sauce over noodles. Layer with 1/3 Ricotta mixture; sprinkle with 1/3 Mozzarella. Repeat, layering twice with remaining ingredients. Sprinkle evenly with Parmesan cheese. Cover with foil; bake 25 minutes. Remove foil and bake 5 to 10 minutes longer, until browned. Let stand 5 minutes. Makes 8 servings.
Cut and combine crabmeat and onion in bowl. Add cream cheese. Mix well. Heat oil in pot over medium heat. Take 1 wrapper and add 2 tablespoons of mixture, then roll all corners to middle. Dip finger in water and seal edges. Drop into oil for approximately 2 minutes. Drain on towel.
Drain pineapple. Mix pineapple, Cool Whip, frozen lemonade and Eagle Brand milk together. Add pecans. Pour over into pie shells. Let chill for 3 hours in refrigerator. Slice and serve.
Line bottom and sides of pan with wafers. Top wafers with banana slices. In a large bowl, combine milk and instant pudding. Beat with electric mixer for 2 minutes on medium. Add sweet condensed milk. Blend with mixer. Now add tub of Cool Whip. Pour in pan over bananas and wafers. Top with 5 to 6 crumbled wafers.
Sear cutlets quickly in hot oil, processing in batches if necessary. Remove. Quickly saute onions, green pepper and mushrooms. Pour off excess fat. Add tomatoes and seasonings. Bring to simmering and cook for 20 to 30 minutes. Add cutlets, spoon sauce over and cover. Simmer for additional 4 to 8 minutes. Serve with rice or hot buttered noodles.
Bring oleo, oil, cocoa and water to a bubbly boil, stirring constantly. Pour into mixture of flour and sugar. Add to eggs, buttermilk and vanilla. Bake at 350° for 30 to 40 minutes in a 9 x 13-inch pan.
Mix sugar and flour in a heavy saucepan. Separate eggs. Mix yolks lightly. Add all the ingredients, except egg whites in with the flour-sugar mixture. Cook on medium high heat until the mixture is a very thick consistency (as thick as you want the custard to be). Pour in pie shell. Top with meringue and bake at 350° until lightly browned.
Mix all ingredients together. Pour into a greased skillet. Bake at 350 degrees for 40 to 50 minutes.
Cream butter and sugar. Add sour cream; blend well. Add eggs, one at a time. Beat well. Sift plain flour and self-rising flour together. Add flour to mixture, 1 cup at a time. Mix well. Add butternut flavoring; blend well. Pour into greased and floured tube pan. Bake for 1 1/2 hours at 300°. Do not open at all during baking. Cool in pan and turn out on cake plate.
Boil margarine, cocoa and water together. Add (sifted together) flour, soda, salt and sugar. Beat well. Add sour cream, eggs and vanilla. Bake at 350° for 45 minutes or until done.
Boil ketchup, water and onion for 3 minutes. Add ground beef, chili powder and salt. Boil 7 minutes. Stir to keep out chunks. Add prepared mustard. Serve hot in hamburger bun. Use slotted spoon to fill bun.
Beat eggs, sugar and oil thoroughly. Add all dry ingredients and mix well. Add almonds last. If almonds don't stick to dough, add a little water. Form 3 balls. Roll the balls into long strips to fit cookie sheet. Place on greased and floured cookie sheet. Brush each strip with egg wash (1 egg beaten with 1 tablespoon water). Bake in 375° oven for 20 to 25 minutes. Cool about 10 minutes. Cut cookies at an angle. Don't toast them. This is an excellent cookie that you will make often.
Melt butter in cake pan. Add syrup and bring to a boil. Add pineapple and raisins. Cream shortening and sugar. Add egg and dry ingredients. Add molasses and water. Pour batter over 1st mixture. Bake 30 or 35 minutes. Serve with or without cream.
Mix pudding with the syrup of the fruit in a large bowl, then mix in canned fruit. Stir. Add sliced bananas and enjoy.
Melt margarine in large cooker over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in Rice Krispies cereal until evenly coated. Spread into 9 x 13-inch pan. Cool. Cut into squares. Yields 24.
Brown sausages in skillet (first cut into chunks). Add onion and celery and cook until done. Place all in Pam sprayed casserole dish. Add soup, soup mix and rice. Stir and add water. Check fairly often to see if dry. If so, add a little more water. Bake at 350° for 20 to 30 minutes.
Cream butter, peanut butter, sugar and brown sugar together. Beat in egg and vanilla. Add flour, baking soda and salt; make a soft dough. Shape into 1-inch balls. Place in tea size papers in tea size tins. Bake until lightly brown. Immediately after removing from oven, press peanut butter cup into center of each cookie until only the top of candy shows. Cool 10 minutes, then remove from tins. Makes about 4 dozen.
Mix corn oil, chocolate and sugar. Blend well; add eggs, beating well. Add vanilla and the dry ingredients. Chill several hours or overnight. Drop by teaspoon into powdered sugar and roll until all are coated and place on greased baking sheet. Bake in moderate oven at 350° for 10 to 12 minutes.
Cut onions and Camembert in small cubes. Mix all ingredients and serve on French bread or (if you have) with warm salt pretzels. This mix should not be liquid. Serves 4 to 6.
Brown hamburger meat and drain fat. In pot, combine all remaining ingredients and stir well. Add hamburger meat and simmer 30 minutes.
Mix shortening, sugar, egg and molasses thoroughly. Blend all dry ingredients; stir in. Chill. Heat oven to 375°. Roll dough into balls the size of large walnuts. Dip tops in sugar. Place, sugared side up, 3 inches apart on greased baking sheet. Sprinkle each with 2 to 3 drops of water. Bake 10 to 12 minutes. Makes 4 dozen.
Brown meat in 3-quart saucepan; add sauce and simmer about 10 minutes. Cook lasagna according to package directions. Mix together Mozzarella cheese, Parmesan cheese, cottage cheese, Cheddar cheese, eggs, parsley, salt and pepper for filling. Starting with noodles, layer noodles, sauce and cheese, making sure you have cheese to go on top. Bake covered with aluminum foil at 350° for about 30 minutes. Remove foil, bake for 10 minutes more, until lightly browned.
Cook bacon until almost done. Cut 12 strips of bread leaving crusts on. Put strips of cheese on bread sticks; top with bacon strips. Broil 5 inches from heat until bacon is crisp. Makes 12 sticks. Good with drinks and with soups or salads.
Boil chicken. Drain and cut into bite size chunks. Combine soups, eggs, onions, pepper, salt, mayo, 1 1/2 Tbsp. butter and 1 pack of seasoning mix with chicken in a large bowl. Pour 1 pkg. of stuffing mix into greased baking pan, then pour mixture over stuffing. Spread the other stuffing mix on top, then sprinkle the remaining seasoning pack on top of that. Pour remaining butter over top making sure all of the crumbles are moist with butter. You can add more butter, but don't drown in it. Cover dish and bake at 350 degrees for 25 minutes. Uncover and bake another 10 minutes.
Brown meat and onion. Drain. Add seasoning and beans. Warm shells. Add meat mixture and top meat with shredded Cheddar cheese. Roll up and place in baking dish sprayed lightly with Pam.
Boil fryer with salt and pepper. Debone and reserve water. Saute vegetables in oleo. Cook spaghetti in seasoned fryer water (about 12 minutes). Drain. Add soup, cheese and pimento to vegetables. Bring to a slow boil. Pour sauce over chicken spaghetti. Mix well. Bake at 325° for 1 hour. Serves 8 to 10.
Melt butter in heavy saucepan.	Add condensed milk. Stir until combined. Add chocolate syrup. Cook until thick.	Add vanilla. Good served hot on yellow cake, chocolate sundaes.	Will keep in refrigerator for up to 30 days. You can reheat desired amount in microwave.
Heat liquid to a boil and dissolve 2 boxes of gelatin. Fold in berries. Pour into 9x13 pan. Chill. Prepare last box of gelatin in hot water. Fold in cream cheese. Cool. Prepare Dream Whip. Fold Dream Whip into gelatin mix. Spread on chilled gelatin.
Cook and drain sausage. Cook rice according to package directions. Combine all ingredients, except cheese and place in a 9 x 13-inch ungreased baking dish. Cover with cheese. Bake, uncovered, at 325° for 45 minutes.
Cook fryer until tender in water with salt and pepper to season. Drain, bone and cut up chicken; remove fat. Put chicken, celery, eggs and peas in a 9 x 13-inch baking dish. Stir soup and broth together. Pour on chicken mixture; mix all together.