HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread mayonnaise on bread slices; then place layers of first 5 ingredients on one slice of bread. Put cheese on top of this. Broil until cheese melts. Put top slice of bread on. Cut in half and serve!
Preheat oven to 425°. Fill lined pan with apples. In a small bowl, mix sugar, cinnamon, nutmeg, 1/4 teaspoon salt and lemon juice. Sprinkle mixture over the apples and dot with butter, cut into small pieces.
In a large bowl, stir mayonnaise and mustard. Gently fold in eggs, cheese and onions just until mixed.
Mix crab, cream cheese and butter. Heat in microwave for approximately 2 minutes or until butter and cream cheese melt. Add salt and pepper to taste. Mix well. Serve with crackers.
Preheat oven to 350°. Line a 13 x 9 x 2-inch pan with 1 package crescent rolls. Pinch perforations and edges of rolls together to seal well. In a small bowl, beat together sugar, vanilla, cream cheese, egg yolk and lemon juice. Spread mixture over rolls. Cover with other package of rolls. Beat egg white slightly and brush over rolls. Bake for 30 minutes or until golden brown. Cool completely. Sprinkle with powdered sugar, if desired. Cut into bars or squares.
Sort beans (for hard ones, stones, etc.) as usual. Fill a large kettle at least 1/2 full of water. Add beans; bring to a quick boil. Turn off the heat; let them sit in liquid 1 to 1 1/2 hours (they can sit overnight in a cool place, if desired). Drain off and reserve liquid. Leave just enough to cover the beans. Add remaining ingredients; mix well. Place in covered casserole dish. Bake for approximately 1 1/2 to 2 hours at 325°. Watch carefully to be sure beans don't boil over (lid can be "tipped" to prevent making a mess in your oven). Bake until beans are tender (easy to mash), adding reserved liquid as needed to keep beans covered.
Mix flour, baking powder, salt and nutmeg together; set aside. Mix sugar and shortening, creaming well. Blend in the egg. Mix well. Add milk alternately with dry ingredients. Stir in shredded pared apples. Fill well-greased muffin pans 2/3 full in each muffin section. Bake at 400° for 20 to 25 minutes. Take out of pans when done baking. Dip in the melted butter, sugar and cinnamon.
Combine meat, bread crumbs, eggs, onion and seasoning. Mix lightly. Shape into medium meatballs. Brown in margarine. Place in casserole dish. Combine preserves and barbecue sauce. Pour over meat. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease and lightly flour baking pans. In a large bowl, sift flour, sugar, cocoa, soda and salt. In a second bowl, mix sour cream, water, oil, vinegar and vanilla. Beat into flour mixture about 2 minutes by hand. Spread evenly in baking pans. Bake 25 to 30 minutes or until a wooden pick inserted in center is clean when removed. Let cool in pans on a wire rack 10 minutes.
Cut all meat and cheese into small chunks. Place in mixing bowl. Add Italian dressing to taste (should not be a lot of dressing). Take fresh bread dough or frozen bread dough (cut frozen in half) and roll out with rolling pin.
Prepare macaroni and cheese by package directions. Halve cherry tomatoes. Toss with macaroni; serve.
Slice loaf in half lengthwise and scoop out centers, saving bread for croutons or dressing. Prepare sauce and stir in ground beef. Sprinkle grated cheese in bottom of each boat; spoon in sauce and meat mixture. Place on cookie sheet and bake 10 minutes on top rack of 400° oven. Sprinkle grated cheese on top; turn off heat and return to oven for a few minutes until cheese is melted. Let stand a few minutes.
Cool rice; add remaining ingredients and mix well. Store in airtight bowl for 24 hours before serving. Can be served with crackers or chips on lettuce.
Mix all ingredients together and mix well. Store in airtight container until ready for use. Mix to taste with 1 cup hot water (milk is not necessary to use as it is already in the mix).
Cook vegetables, then drain. Add Velveeta cheese until melted, then add crushed potato chips. If thick, add a little milk. Place in casserole.
Blend together milk, salt, pepper, egg, mayo and vinegar. Pour over remaining ingredients except peas. Add peas just before serving. Make several hours before eating or day ahead.
Brown ground beef with onions; drain. Mix with first 4 ingredients in 9 x 12-inch pan. Layer sauce, then noodles, then cheese (usually 3 layers). Sprinkle top layer with Parmesan cheese. Bake at 350° for 1 hour or until noodles are done.
Melt butter in skillet. Add remaining ingredients except pecans. Stir well and mix with pecans. Spread out in a large flat pan and toast in 375° oven for approximately 30 minutes. Stir during the toasting so nuts will become evenly seasoned. Drain on paper towels.
Grease and flour a Bundt cake pan. Put all ingredients into a mixing bowl; beat for 10 minutes on medium speed. Turn batter into Bundt pan. Bake in a 350° oven for 50 to 55 minutes.
Choose at least a 2 pound standing rib. Allow 3/4 to 1 pound per person. Season with seasoned salt, onion salt and garlic powder.
Mix all ingredients together with a wooden spoon. Drop by tablespoonfuls onto a round baking pan. Bake at 350°.
In a mixing bowl cream butter and sugar. Add the eggs one at a time, beating well after each addition. Beat in bananas and vanilla. Add to creamed mixture alternately with buttermilk. Stir in pecans and pour mixture in three greased and floured 9 inch round cake pans. Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
Mix brown sugar, cornstarch and salt in small saucepan. Stir in crushed pineapple, lemon juice and mustard. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly.
Combine all together and beat well. Pour into unbaked pie crust and bake at 350° for 35 minutes or until it is set.
Thaw and drain broccoli. Chop onion. Melt butter and mix the first 6 ingredients together. Add muffin mix last. Bake in 9 x 13-inch pan at 400° for 15 to 25 minutes.
Combine Jell-O with 1 cup hot water. Add strawberries, pineapple and bananas. Pour 1/2 mixture into container; let jell in refrigerator. When firm, spread with sour cream. Pour remaining mixture over sour cream. Return to refrigerator.
Beat eggs well, add oil, sugar and vanilla. Add dry ingredients to egg mixture. Stir until well blended. Add apples and walnuts. Grease and flour tube pan. Bake at 350° for 1 1/4 hours.
Heat oven to 350°. Mix ingredients together and bake 1 hour and 30 minutes. Serves 4 to 6.
Cook broccoli according to package directions. Layer broccoli and cheese, leaving last layer on top to be cheese. Melt butter and crush crackers (in Ziploc baggie with a rolling pin). Mix butter and crushed crackers. Top casserole and bake at 375° for 30 minutes.
Melt together chips. Turn off stove. Add noodles, peanuts and marshmallows. Take by teaspoonful and push on wax paper. Refrigerate and keep cookies in refrigerator at all times.
Mix all ingredients well. Add juice from strawberries to cake batter. Separate egg whites. Beat until stiff and fluffy. Then fold into cake batter. Mix well. Heat oven to 350° or 375°. Bake 1 hour.
Mix above ingredients together and press in 9 x 13 pan. Bake 350° for 10 to 12 minutes.
Mix sugar, water, cinnamon and cornstarch and bring to boil until butter melts. Pour over apples and put top crust. Bake at 325° until done.
Trim and bone steaks. Cut into 2 to 4-inch squares. Pound flat with mallet. Place dressing in bowl. Cover completely with seasoning salt. Add 4 shakes of Worcestershire sauce and 2 tablespoons lemon juice. Stir well. Cover baking sheet with foil. Dip each piece of meat into sauce to cover completely and place on foil. Pour leftover sauce onto meat. Broil 3 minutes. Turn and broil another 3 minutes. (Can be grilled.)
Mix together all ingredients and make into small balls. Press down with floured fork. Bake at 400° for 7 to 9 minutes.
Melt butter in Pyrex dish. Mix other ingredients and pour over butter. Bake in oven 45 minutes at 375° until golden brown.
Boil sugar, milk, butter and cocoa for 1-1 1/2 minutes after a full rolling boil. Remove from heat.
Mix sugar, shortening and salt. Add boiling water. Blend and cool. Add to beaten eggs. Dissolve yeast in lukewarm water. Pour into egg mixture. Add flour and mix well. Refrigerate about 6 hours or overnight. When ready, take out and knead what you need. Roll out to 1/4-inch thickness. Let rise for about 2 hours. Bake at 425° for 15 minutes.
Cook pork until real tender. Put a layer of sauerkraut and then meat until dish is filled. Then grate potatoes over top. Then add eggs, salt and pepper. Bake one hour or until potatoes are done.
Sift together the dry ingredients, then cut in 1/3 cup of shortening. Add 2 eggs and about 3/4 cup milk. Just stir eggs and milk in flour and shortening mixture until blended. Bake in muffin cups. Bake for 30 to 35 minutes at 350°.
Combine cake mix and sugar in large bowl. Add oil and next 4 ingredients. Beat at medium speed 6 minutes. Stir in poppy seed. Pour batter in Bundt pan sprayed with Pam. Bake at 350° for 40 minutes. Cool in pan 10 minutes. Remove and drizzle with Lemon Glaze:
Cook noodles per package directions. Preheat oven to 350°. In the same pot the noodles were cooked in, mix noodles, cream cheese and butter. Add sugar, cinnamon, eggs and vanilla; add sour cream, raisins and apples. Pour the mixture into a greased pan. Sprinkle cinnamon on top. Bake for 1 hour until done.
Prepare cake mix according to package directions. Bake in a 13 x 9-inch pan. Cool. Punch holes in cake with a large fork. Combine milk, sugar and 1/2 cup of coconut in saucepan. Bring to a boil, reduce heat and simmer for 1 minute. Spoon mixture over cake, allowing liquid to soak into holes in cake. Cool completely. Fold 1/2 cup of coconut into whipped topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store in refrigerator.
Split rolls in half. Grate ham and cheese in a food processor. Heat remaining ingredients and then mix in with ham and cheese. Spread mixture on rolls; place tops on and heat until thoroughly hot.
Set oven at 350°. Mix all ingredients together and put in unbaked pie shell.	Bake one hour or until set.
Soak bread in milk. Add all other ingredients and mix well. Place in greased loaf pan. Bake in 350° oven for 45 to 60 minutes. Drain off liquid, if any, after 1/2 hour.
Warm cream cheese to room temperature. Mix cream cheese and sour cream, then mix with fruits. Refrigerate.
Melt butter; stir in flour and gradually add milk until mixture thickens. Stir in cheese and beaten egg yolks. Fold in onion and	spinach. Stir	until smooth and slightly cool. Fold stiffly beaten egg whites into mixture. Bake in buttered casserole at 350° until firm on top and soft inside, about 35 minutes.
Combine molasses, butter and brown sugar in large pot; bring to boil. Remove from heat. Add 1 cup flour; let cool. Dissolve the baking soda in the vinegar. Beat egg. Add spices to egg. Add egg mixture to soda and vinegar mixture. Combine with molasses mixture. Add flour until it is a good consistency for rolling (about 4 to 5 cups). Rolls out extremely well. Never sticks. Good for cookie cutters. Bake at 350° for about 8 minutes. These cookies stay nice and soft if stored in an airtight can. Dough refrigerates and freezes well.
Combine first 4 ingredients and boil for 1 minute. Remove from heat and combine remaining ingredients. Spoon onto waxed paper.
Heat onion, water, cottage cheese and butter to 120°. In large bowl, combine 1 cup flour, yeast, sugar, dill, baking soda, salt, wheat germ, egg and warmed mixture. Stir well. Add 1 3/4 cup flour and knead for 3 minutes. If dough is sticky, add more flour. Put dough into greased bowl. Grease top. Cover and let rise in warm place until double. Punch down and shape into loaf. Put into greased 9 1/4 x 5 1/4-inch loaf pan. Cover and let rise in warm place. Bake in 350° oven for 30 minutes. Remove from pan. Cool on rack. Brush with melted butter. Best served warm.
Mix each box of Jell-O with 1 1/2 cups boiling water. Set aside (cool to room temperature).
Combine and mix well. Shape into a loaf. Put in a roaster. Then place some chopped potatoes, carrots and peas all around it. Bake at 350° for 1 hour.
In a 9 x 13-inch pan, line 1 package roll. Layer each ingredient as given.
Combine vinegar, sugar, vegetable oil, salt and pepper in saucepan, bring to a boil, stirring to dissolve sugar. Turn sauerkraut into strainer, rinse under running water and drain well. Place in medium size bowl. Pour hot vinegar mixture over sauerkraut. Add onion, green pepper and garlic salt. Cover and chill 4 hours. Makes 6 to 8 servings.
Cream butter; add sugar gradually. Beat until light and fluffy. Add eggs, one at a time, beating well after each. Combine dry ingredients. Add to creamed mixture alternately with buttermilk. Begin and end with flour mixture. Stir in vanilla. Bake in a 13 x 9-inch pan at 350° for 25 to 30 minutes or until pick comes out clean.
In Dutch oven or heavy large pan, brown meat in oil, stirring frequently. Add tomatoes, tomato juice, onions, garlic, salt and remaining seasonings. Simmer, covered, one hour or more. Stir in kidney beans and pickles. Cook 30 minutes longer. Remove bay leaf. Add cooked macaroni. Makes 10 servings. Very good and filling meal.
Drain sauerkraut and wash in sieve or colander several times to remove brine. Chop onion and bacon into small pieces; saute until onion is translucent. Cook in a skillet with a lid. Drain off bacon grease. Add sauerkraut mixing with onion and bacon. Wash and core apple. Slice crosswise into 1/4 inch slices. Arrange on top of sauerkraut mixture. Add apple juice and simmer until juice is reduced by 2/3. Serve as a side dish. Serves 4.
Melt margarine; mix with flour and pecans. Press in 9 x 12-inch baking dish to form crust. Bake in 350° oven 15 minutes or until brown. Cool. Blend until creamy the sugar, cream cheese and Cool Whip. Set aside. Blend chocolate pudding and milk. Begin with cream cheese mixture and layer alternately with chocolate mixture. Top with Cool Whip. Refrigerate until firm.
Heat oven to 400°. In medium bowl, combine flour, sugar, baking powder and salt. Blend well. Using pastry blender or fork, cut in butter or margarine until mixture is crumbly. Stir in currants. Combine evaporated milk and egg; add all at once, stirring just until moistened. On well-floured surface, knead dough gently, 5 or 6 times. Press into an 8-inch circle about one inch thick; place on an ungreased cookie sheet. Cut into 8 wedges; do not separate. Sprinkle with sugar. Bake for 15 to 20 minutes until golden brown. Serve warm.
Combine pudding mix and milk until well blended. Add cream cheese and Cool Whip lite. Mix until creamy. Place in a bowl or dish, alternating layers of pudding mixture, bananas and wafers.
Combine first 3 ingredients in a large bowl. Combine 2 tablespoons oil, egg and buttermilk. Stir into flour mixture, mixing well. Cut each frank into 5 pieces. Dip each piece into batter, coating completely. Use wooden picks to aid in dipping. Pour oil to depth of 3 to 4-inches into a Dutch oven. Heat to 375°.
Empty Jell-O into 2 cups of boiling water. Add rest of ingredients and mix together. Pour into mold and refrigerate for 4 hours.
Dissolve gelatin in boiling water. Stir in pineapple, cranberry sauce and wine. Chill until mixture thickens slightly. Fold in pecans and turn into a 2-quart serving bowl or 9 x 9 x 2-inch dish. Chill until firm. When gelatin is set, soften cream cheese and gradually beat in sour cream until mixture is smooth. Spread over gelatin. Chill and serve.
Preheat oven to 325°. Heat margarine in baking pan, 13 x 9 x 2-inch, in oven until melted. Rotate pan until butter covers bottom. Sprinkle granola evenly over butter. Bake 15 minutes.
Cook ground beef, onion and garlic in skillet; drain well. Add chilies, cheese and seasonings; stir well. Place 2 tablespoons of beef mixture on wrapper. Fold jelly roll fashion; brush edge of wrapper lightly with water. Press edges together and seal. Heat vegetable oil to 375° into large saucepan. Place 2 or 3 egg rolls in pan; fry 30 seconds on each side or until golden brown. Drain on paper towels. Serve with picante sauce.
In Dutch oven, saute onion and pepper in butter for 3 minutes. Add beef; brown, breaking up meat as it cooks. Add seasoned salt, pepper and sugar. Stir in tomatoes, tomato sauce and water. Heat mixture to boiling, reduce heat and simmer for 15 minutes. In a 9 x 13-inch pan, place wide noodles, then tomato-meat mixture. Top with Mozzarella cheese. Cover with aluminum foil; bake in preheated 350° oven for 45 minutes. Cut and serve as you would lasagne. Makes 8 to 10 servings.
Combine flour, sugar, soda and salt. Place margarine in saucepan with 1 cup water and bring to a boil. Combine eggs and buttermilk; add to margarine, then pour into flour mixture. Mix until blended. Pour into large cookie sheet with rim. (Note: batter will be thin.) Bake at 375° for 20 minutes.
Slice apples (do not peel). Heat grease and butter in heavy skillet. Add apples and sprinkle with sugar. Fry, turning frequently to avoid sticking, until tender.
Mix ingredients in 1 1/2 quart casserole. Bake uncovered in slow oven (325°) for 2 1/2 hours. Serves 6-8.
Crush crackers and add baking powder. In bowl beat eggs well. Add sugar. Beat well. Add crackers and nuts. Bake in a greased pan lined with waxed paper at 350°.
Chop tomatoes, pepper, and garlic into small pieces. Combine all ingredients in a large kettle, bring to a boil. Reduce heat and simmer for 20 minutes. Pour into hot pint jars, and process for 20 minutes in boiling water.
Dredge meat in flour and put in baking pan (9 X 13). Cover with onions, crumble bouillon cubes over meat and sprinkle with salt and pepper. Cover with foil and cook at 375 degrees for 1 1/2 hours or until tender.
Mix cottage cheese and jello, then add pineapple to mixture. Mix well. Add whipped topping; mix well. Chill overnight or 2 to 3 hours before serving.
Mix all in nonstick baking dish. Cover with tinfoil and bake at 350° for about 1 hour or 1 1/2 hours. Keep checking until cooked done.
Mix corn, flour, sugar and salt. Beat egg well; add to milk. Mix all ingredients together. Pour into Pyrex. Bake in a pan of water at 350° for 45 minutes to 1 hour until done.
Mix brown sugar, margarine, water and vanilla. Stir in flour and salt until dough holds together. (If dough is dry, stir in 1 to 2 teaspoons of water.) Heat oven to 350°. For each cookie, group 3 to 5 pecan halves split if necessary on ungreased cookie sheet. Shape dough by teaspoonfuls around caramel pieces. Press firmly onto center of each group of nuts. Bake until set but not brown, 12 to 15 minutes. Cool and dip tops of cookies into Chocolate Glaze.
Combine eggs, water, oil and pumpkin; mix well. Sift together sugar, flour, baking soda, cinnamon, cloves, ginger, nutmeg and salt. Add to pumpkin mixture. Blend. Fold in raisins and nuts. Pour into well-greased 9 x 5 x 3-inch pan or 3 small 10 ounce loaf pans. Bake at 350° for 45 minutes. Cool on wire rack.
Brown hamburger and onion slightly. Drain. Sprinkle with salt and put in 9 x 13-inch pan. Combine oregano and tomato sauce. Spread over meat. Peel and slice potatoes. Boil for 3 minutes, drain and spread over meat mixture. Spread cheese soup over potatoes. Cover with foil and bake 45 minutes at 350°. Remove foil and add pepperoni slices and Mozzarella cheese. Sprinkle with Parmesan cheese and bake another 15 minutes without foil.
Saute chicken and onion about 5 minutes. Add seasonings, green chiles and chicken broth. Simmer 15 minutes. Add white beans. Serve with chopped green onion and sour cream.
Mix juices; add sugar and water. This punch can be placed in freezer in cartons several days before ready to use. It will freeze only to mushy ice. When ready to serve, add ginger ale. Serves 50 to 60.
Combine pumpkin, chicken broth, salt, potatoes, nutmeg, pepper and onion in top of double boiler and heat until mixture just comes to a boil. Remove from heat. Blend egg yolks and cream (or milk) thoroughly. Mix well into hot pumpkin mixture; add wine. Heat over very low flame; do not boil. Garnish with fresh ginger, cinnamon and yogurt. Serve as soon as possible after adding egg and wine. (Good even without egg yolks.)
Combine meat, gravy and onion. Line bottom of buttered baking dish with well beaten potatoes. Add meat mixture, then cover with layer of potatoes. Dot crust with butter. Bake at 400° for about 1/2 hour, or until potatoes are brown.
Mix oleo, sugar, baking powder, milk and flour. Pour in pan. Sweeten fruit to taste and pour on top. Bake at 400° for about 25 minutes.
Assemble ingredients in bread machine pan in order given or as directed by your bread maker. Three tablespoons each of nuts and/or dates (chopped) can be added if desired. Two teaspoons dried lemon peel can also be added for variety. Excellent!!!
Sprinkle dry pudding mix on pineapple, then blend mixture with the Cool Whip. Spread on top of cake and refrigerate. Happy eating!
Cook squash. Add margarine, onion powder, pepper and crackers. Pour into "Pammed" casserole dish and bake at 325° for 25 minutes.
Preheat oven to 375°. Blend sugar, Crisco, peanut butter, salt and egg. Add dry ingredients. Mix well (use hands). Shape into 1-inch balls. Place on ungreased cookie sheet. Flatten with fork (crisscross). Dip fork in water to prevent sticking to cookie dough. Bake at 375° for 10 to 12 minutes until lightly brown on edges.
Melt chocolate in double boiler (mixing bowl) over hot water. Remove from heat. With electric mixer, blend in sugar and hot water. Beat in egg, then butter and vanilla. (Frosting will be thin at this point, so place bowl in ice water and beat until of spreading consistency.)
Melt butter; mix with cookie crumbs. Press into 9 x 13-inch pan. Mix pudding and milk in mixer. Add ice cream, blending well. Pour over crust and refrigerate 2 hours. Then top with whipped cream. Can sprinkle top with grated chocolate bar.
Cook steak in water until half done. Add tomatoes, potatoes, carrots, onions and seasoning. Bring to boil. Cover and cook on medium heat for 1 1/2 hours, stirring occasionally. Remove bay leaves and add seasoning to taste. Cook 30 minutes longer.
Put all in mixer bowl and mix to moisten dry ingredients. Mix on medium speed for 5 minutes. Bake in a greased and floured 13 x 9-inch cake pan bake at 350° for 30 minutes, or until done.
Mix the flour and sugar in a large bowl. Bring the oleo, shortening, cocoa and water to a boil in saucepan. Pour over dry ingredients and mix. Add the eggs, vanilla, salt and sour milk with soda in it. Pour in jelly roll pan, 11 x 17-inches. Bake at 400° for 20 minutes. Five minutes before cake is done, start frosting.
Mix Cool Whip, dry Jello and sour cream until well blended. Add fruit. Mix well. Refrigerate 6-8 hours before serving.
Pour mixture over torn broccoli, cauliflower, cucumbers and tomatoes. Let set in refrigerator until served.
Place steaks on cookie sheet. Pour small amount of Dale's steak seasoning over each steak. Cover with foil. Put in oven for 30 minutes at 350°. After 30 minutes, turn steaks over and add small amount of seasoning on other side. Bake for another 30 minutes.
Beat eggs. Mix sugar and cocoa. Add mixture to eggs. Add melted margarine. Add vanilla, evaporated milk and nuts. Pour into 2 uncooked pie shells. Bake at 350° until toothpick comes out clean. Do not overcook!
Mix first five ingredients. Shape into balls and brown; drain fat. Add the remaining 6 ingredients. Cook for 30 minutes.
Mix jello and hot water as usual. Add cold water, marshmallows, pineapple and bananas. Place in refrigerator to congeal.
Mix ingredients together. Shape into little balls. Put on cookie sheet. Bake at 325° for 30 minutes or at 350° for 15 minutes.
Combine and bring all ingredients to a boil. Reduce heat to simmer immediately. Serve.
Sift and measure flour. Cream margarine, shortening and sugar. Add eggs, one at a time, beating after each addition. Add flavorings. Mix well. Add flour alternately with milk, mixing slowly. Pour into greased 10-inch tube pan. Bake at 325° for 10 minutes. Reduce temperature to 300° and bake 1 hour and 30 minutes longer. Yields 15 to 20 servings.