HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle bread with cinnamon and Brown Sugar Twin. Slice apple into thin slices. Cover bread with apple slices. Sprinkle remaining cinnamon and Brown Sugar Twin on top of apples and add 2 tablespoons butter. Cover with foil and bake at 300° for 15 minutes.
Melt peanut butter, oleo and chocolate chips; pour over cereal and mix. Place cereal and powdered sugar in large bag and shake until cereal mixture is covered.
Trim excess fat from roast if necessary. Rub Dutch oven with fat. Cook beef over medium heat until brown. Sprinkle with herbs; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours. Add vegetables, parsley and if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender. Makes 6 servings.
Combine gelatin and hot water; stir until dissolved. Stir in softened cranberry sauce. Add walnuts and pineapple. Pour into mold and let set overnight.
Rinse peas. Place in large soup kettle and cover with water. Place lid on kettle and bring to a boil. Reduce heat to medium and simmer 2 minutes. Set aside, tightly covered, for a minimum of 1 hour. Can leave for 3 to 4 hours.
Mix all and put in covered bowl. Does not need to rise before baking, but better if it sits overnight. Bake at 350°. Keep unused dough in refrigerator. Use 2 packages of yeast if you like it yeasty.
Beat sugar, eggs, flour, oil, cinnamon, nutmeg and vanilla until well blended. Add apples, raisins and pecans. Bake in a greased and floured 9 x 13-inch pan for 45 minutes at 350°.
Preheat oven to 350°. Spray 10-inch tube cake pan with cooking spray. Mix cake mix, cream cheese, water, eggs, egg whites, lemon zest, lemon juice, and poppy seeds together with an electric mixer on low speed for 30 seconds to moisten. Increase speed to medium and blend well- about 2 minutes. Pour into prepared pan, and bake about 40 minutes until done. Cool in pan on rack for 20 minutes. Remove cake from pan and cool completely. Prepare glaze by stirring together sugar and lemon juice until mixture forms a smooth thick glaze. Spoon over cooled cake, let drip down sides. Makes 18 servings.
Combine dry cake mix, coconut and cinnamon; stir in butter. Press 2/3 of mixture into ungreased 8 x 8 x 2-inch pan. Spread with pie filling. Crumble remaining coconut mixture on top. Bake in 350° oven for 55 minutes. Serve with ice cream. Makes 6 servings.
Dissolve Jell-O in 2 cups hot water. Add sugar, Kool-Aid and pineapple juice. Add water to make almost a gallon or to taste. Chill until slushy (in freezer).
Mix; roll into 1-inch balls. Bake at 350° for 10 to 15 minutes. You may freeze them and reheat at 350° for 5 to 8 minutes.
In large Dutch oven layer all ingredients except tapioca or cornstarch, salt and pepper. Combine tapioca, salt and pepper and sprinkle over stew; cover. Bake in 250° oven for 5 hours. Yield: 6 to 8 servings.
Step 1: Place crescent roll dough on an ungreased cookie sheet; unroll and flatten to approximately 10 to 14 inches. Press together to seal. Bake at 400° for 5 minutes.
Sift into 9 x 9-inch pan the first 5 ingredients. Add vanilla, oil and vinegar. Add water to mixture. Blend well. Bake at 350° for 40 minutes.
Sift together flour, soda, cinnamon, nutmeg and salt. Blend butter and sugar, beating until fluffy. Add eggs and beat well. Stir in apples, bran cereal and sifted dry ingredients. Spread in well-greased 13 x 9-inch pan. Bake at 350° for about 40 minutes. When cool, spread with frosting.
Cook vegetables 10 to 12 minutes in enough water to cook completely. Add can of evaporated milk, cream of broccoli soup, 1 1/2 cans water, bouillon cubes, Mrs. Dash, potato flakes, salt, pepper and 1 cup finely chopped ham or can of Hormel ham. Simmer for 20 to 25 minutes, adding more water if needed. Soup should be thick and creamy. Add 1/8 teaspoon coriander while soup simmers. Sprinkle top with Parmesan cheese and garnish with parsley sprigs.
Wash and pick lentils. Soak overnight in 2 cups water. In Dutch oven or soup kettle, saute onion, garlic, carrots and celery in oil. Add lentils, 6 cups water, pepper, tomato paste, bay leaves and oregano. Bring to a boil. Reduce heat and cook for 2 1/2 to 3 hours or until lentils are soft. (Add more water if necessary.) Remove bay leaves. Add vinegar and serve. Serves 8.
Mix together onion, celery soup, eggs, mayonnaise and cheese. Add broccoli, salt, pepper and Worcestershire sauce. Add melted margarine. Add Ritz crackers as topping. Bake for 30 minutes at 350°.
Mix all ingredients together. Form small balls and place on cookie sheet. Flatten and bake at 375° for 10 to 12 minutes. Watch carefully and cool before removing from cookie sheet. They can be made ahead of time and frozen.
Combine eggs,	sugar and oil in a large mixing bowl; beat well. Combine flour, soda, salt and cinnamon; add to sugar mixture and beat well. Stir in carrots, pecans, pineapple	and vanilla. Pour into greased and floured 10-inch tube pan. Bake at	350° for 1 hour and 15 minutes or until wooden pick inserted in	center	comes out clean. Cool in pan 15 minutes; remove from pan and let cool completely.
Cook macaroni	in boiling salt water until tender. Drain. Add margarine, pepper, bread crumbs, milk and cheese. Bake in casserole about 20 minutes at 350°.
Pour olive oil in heavy pan and brown eggplant, onion and squash together until soft. Add all other ingredients and simmer until well cooked, approximately 2 hours. Serve hot or cold.
Frost with Cool Whip and top with Heath bars or Bits 'O Brickle. Refrigerate.
Melt butter; saute onion. Blend seasoning, flour, bouillon cube and milk. Cook to boil. Add cheese and broccoli. Bake at 375° for 30 minutes.
Place pear or pineapple on a bed of lettuce. Fill fruit cavity with mixture of cream cheese, mayonnaise and nuts. Place cherries on top.
In a large bowl combine apples, marshmallows, peanuts, pineapple and raisins. Combine whipped topping and dry pudding mix; fold into fruit mixture and mix well. Refrigerate until serving. Serves 6 to 8.
Cream shortening and sugar. Add eggs, one at a time; beat after each addition. Add can of coconut.
Lightly grease a 3 or 4-quart casserole. Drain all canned vegetables or, if using fresh, pre-cook until almost tender.
Mix ingredients together and put in 1 unbaked 9-inch pie shell. Bake at 350° for 1 hour. Serve 1/10 of a piece as this is a rich dessert.
Mix together in a small saucepan. Boil 1 minute after it comes to complete boil. Cool and add 2 teaspoons vanilla; beat and put on cake.
Chop onion, pepper and garlic. Saute in olive oil. Add tomatoes, mushrooms and water; bring to a boil.
Drain the peaches:set aside. Mix flour, baking powder, salt, butter, egg, milk, and pudding for 2 min.
Simmer the apricots in water for 30 minutes, then drain. Preheat oven to 350°. Butter an 8 or 9-inch spring-form pan. Toss the gingersnap crumbs with the melted butter in small mixing bowl. Press crumbs over the bottom and 1-inch up the side. Puree the apricots with the orange zest in food processor fitted with the steel blade. Beat cream cheese and sugar in large mixing bowl until smooth. Beat in eggs one at a time. Gently fold in sour cream and apricot puree until completely blended. Pour into spring-form pan. Bake until center is firm, 50 to 60 minutes. Cool on wire rack, then refrigerate until chilled. Top with fruit, if desired.
Cream shortening and sugar until thoroughly blended. Mix in vanilla. Add eggs, one at a time, beating well after each addition. Sift together flour, salt and soda. Add and blend thoroughly. Stir in coconut.
Mix first 6 ingredients. Add nuts if you like. Put this batter in a large baking dish. Bring to boil remaining ingredients and pour over batter. Bake at 375° until golden brown.
Spread margarine over 1 side of each slice of bread. Cut each slice diagonally into 4 triangles. Cook and stir onion in 1 tablespoon margarine until onion is tender. Spread mixture in oblong baking dish (12 x 7 1/2-inch) square or 9 x 9 x 2-inch. Top with egg slices and sprinkle with cheese.
Combine water, sugar and cornstarch; cook until clear. Add jello and lemon juice. Cool slightly and pour slowly over fruit. Makes enough for 2 pies.
Put the pork and beans in a roaster. Add the remaining ingredients. Mix all together; add some of the bacon grease. Bake for 2 to 3 hours at 300°.
Mix all ingredients, except meat. Marinade meat for at least 24 hours. Grill as desired.
Fill a large pot with water. Add the Old Bay seasoning. Bring to a boil. Add the potatoes and return to boil and cook for 10 minutes. Add sausage and corn. Return to boil and cook for 10 minutes or until potatoes are tender. Add shrimp and cook 3 to 5 minutes (turn pink). Remove from heat. Serve with French bread, cole slaw or salad.
Dump all ingredients in a bowl and mix well. Bake in a greased loaf pan for 1 hour at 350°. Since ovens vary, top should be tested with a toothpick until it comes out clean. Cool in pan. This freezes very well.
Cream shortening, sugar, salt and eggs until well blended. Add 2 cups hot water and mix well. Add yeast to mixture and stir. Gradually add flour; cover mixture with a cup towel and refrigerate overnight.
Cook sugar, Karo, butter and half and half over medium heat, stirring constantly. Cook until 240° or candy forms a solid ball in cold water. Take off heat; add vanilla and pour into well buttered dish.
Place chicken in 3 cups water with onion, celery and salt. Cook until tender over medium heat. When tender, remove chicken from broth and debone. Cut into large chunks and place in bottom of greased 9 x 12-inch baking dish. Remove celery and onion from broth. Blend flour with cold water and gradually whisk until thickened. Season with salt and pepper. Pour enough sauce over chicken to cover. Preheat oven to 375°. Combine 2 cups flour and 1 teaspoon salt. Cut shortening into flour with pastry blender or fork until mixture resembles cornmeal. Sprinkle with water. Mix until it holds together and forms a ball. Roll out on floured board to about 1/4-inch thickness. Cut into strips and place over chicken. Bake until pastry has browned.
In food processor or large mixing bowl, thoroughly blend cream cheese and cheddar cheese. Add chillies, onions and Worcestershire Sauce. Blend carefully so chilies are smashed. Divide mixture in 2 balls. Roll each ball in chopped nuts and chill overnight.
In 11 3/4 x 7 1/2 x 1 3/4-inch Pyrex dish, dump prepared pie filling and spread out on bottom of dish. Dump pineapple and juice on top of that, then carefully spread dry cake mix on top of that (directly out of the box). Dot the margarine in thin slices on the top. Sprinkle chopped nuts, if desired. Bake in 350° preheated oven until toothpick inserted in the middle comes out clean, 25 to 30 minutes.
Brown ground beef. Remove from pan and saute green pepper and onion until soft. Drain grease from pan and add the cooked meat. Add all other ingredients and stir until blended. Cover pan and continue cooking over low heat for 45 - 60 minutes, stirring occasionally. Add salt to your taste.
Bake several potatoes one day. The next day, grate potatoes. In loaf pan, put potatoes, soup (any kind of cream soup) and cheese; repeat, ending with cheese. Bake at 350° until hot. This can also be used with leftover mashed potatoes.
Mix all ingredients. Put 1/2 of cheese in mixture. Save other 1/2 for top. Cook at 350° for 25 minutes.
Mix Crisco, sugars and eggs well. Add vanilla, then add flour, salt, soda, chips and coconut. Bake at 350° for 8 to 10 minutes.
Bake cake as directed on box and pour in greased 9 x 13-inch pan. While cake is hot, using top end of wooden spoon, punch holes in top of cake. Mix cream of coconut and milk well. Slowly pour over cake. Cool completely. To with Cool Whip and sprinkle with coconut. Keep refrigerated.
Mix all ingredients together well. Use 1/3 cup mix or less to mug of hot water.
Mix well all ingredients. Shape into 1-inch balls. Bake at 325° for 15 minutes.
Sift and measure flour. Add sugar and mix. Add beaten eggs, milk and melted butter. Pour in greased, shallow pan and bake in a hot oven about 20 minutes.
Mix all by hand. Bake in an 8 x 13-inch pan (greased and floured) at 350° for 35 to 45 minutes.
Saute onion in butter in a large saucepan until tender. Stir in the next 9 ingredients, mixing well. Spoon about 1/2 cup chicken mixture in center of each tortilla. Roll up and place seam side down in a lightly greased 9 x 13 x 2-inch baking dish. Combine remaining ingredients. Spoon over tortillas. Bake uncovered at 350° for 35 minutes. Yields 5 servings.
Mix together the instant pudding powder and 3 cups milk. Fold in the thawed cool whip. Line the bottom of a 9 x 13-inch pan with squares of graham crackers (1 layer). Pour 1/2 of pudding mixture over crackers. Add another layer of the graham crackers, then the rest of the pudding mixture. Add another layer of graham crackers. Prepare the icing by mixing the cocoa, syrup, sugar and milk with the melted butter. Beat until smooth. Put on top of last layer of graham crackers and refrigerate at least 3 hours.
Defrost bread dough. Stretch and roll out bread. Beat egg and add spices of your choice to beaten egg. Brush egg mixture on each loaf of rolled bread. Add layer of pepperoni (at least 1/4 pound on each), then add grated cheese and roll up. Seal ends and edge. Bake according to directions on package (approximately 375° for 25 minutes); put a little butter on top of loaves before baking.
Pour milk over bread crumbs. Mix all ingredients. Mold into a loaf and bake at 375° for 45 minutes. Pour tomato juice or tomatoes over loaf. (Cholesterol conscious: Substitute ground turkey for meat.)
Mix sugar and cornstarch in saucepan; add food color and Seven-Up gradually, stirring constantly. Cook and continue to stir over medium heat until thick and clear; cool. Pour over strawberries arranged in baked pie shell. Serve with topping of choice.
Preheat oven to 300°. In large skillet, cook bacon 1 minute. Add beef and onions and cook, stirring with fork to break up meat. Brown meat. Drain off grease. Add catsup, sugar, brown sugar, mustard, salt and vinegar. Stir to blend. Add the cans of beans and spoon all into a 3-quart casserole and bake 1 hour.
Mix first 6 ingredients together. Add eggs. Add nuts and raisins. Bake in an unbaked pie shell at 350° until set.
Cook noodles according to package directions. Brown and crumble sausage and drain. Add remaining ingredients. Bake at 325° for 30 minutes.
Cook bacon and drain on paper towel. Saute onions in bacon grease. Drain corn, adding salt and pepper. Stir in onions, bacon grease and sour cream. Pour into 1 1/2-quart casserole dish. Top with crumbled bacon. Bake at 350° until hot. Serves 6 to 8.
Beat eggs slightly. Add corn and flour and mix well. Mix in remaining ingredients. Pour into 1-quart casserole. Set in a pan of hot water and bake in moderate oven (350°) about 1 hour and 20 minutes or until firm. Makes 6 servings.
Chop pepper and onion. Mix all ingredients in a large bowl. Let stand overnight. Bake at 300° for 1/2 hour. Let stand for 10 minutes before serving. Chicken soup may be served over the top.
Cook the turkey breast. Cool. Cut into small cubes. Add onions, sugar, pineapple and chutney. Mix well. Stir in mayonnaise. Then add orange juice. Add salt, pepper and Season-All.
Break frame in half. Place in a Dutch oven with water, 1 quartered onion and salt. Bring to a boil; reduce heat and simmer 1 1/2 hours, covered. Remove frame. Cool. Strain broth and return to Dutch oven or large pot. Add turkey meat from frame. Add broth, pepper and tomatoes. Stir in vegetables. Bring to a boil; reduce heat and simmer for 45 to 50 minutes. Stir in uncooked noodles; simmer 15 minutes. Serve. Great for leftover turkey!
Dissolve both packages gelatin in 2 cups hot water. Add cold water. Mix in remaining ingredients. Chill until firm.
Cream butter and sugar together. Add eggs, one at a time. Sift dry ingredients and add to mixture. Work in enough additional flour to form dough that can be handled easily. Roll very thin and cut with biscuit or cookie cutter. Bake at 375° until lightly browned, 10 to 15 minutes.
Drain green beans and save liquid. Mix oil, vinegar, and sugar. Heat. Add beans and part of liquid. Serves 18.
Place potatoes in a large saucepan. Add enough water to cover the potatoes and the 1/4 teaspoon salt. Bring to boiling. Reduce heat. Cover and simmer for 5 minutes. Drain well. Cool for 10 minutes.
Combine flour, celery salt, black pepper and ginger and add garlic salt. Sprinkle over stew beef and brown in bacon fat. Add tomatoes, red wine vinegar, molasses, water and onion. Simmer 2 hours. Add carrots and cook until tender. Serve over rice or noodles. Serves 6 to 8.
In medium size pan, place soup. Add milk. Drain tuna and add to soup. Add drained peas to mixture. Heat slowly, stirring to keep soup from sticking to pan. When hot, pour over toasted bread wedges. Serve with celery sticks filled with cream cheese.
Lightly brown pork chops in skillet. Place sliced potatoes in 2-quart greased baking dish. Put pork chops on top. Mix soup mix with water. Pour water over pork chops and potatoes. Cover and cook at 350° for 1 hour.
Place noodles in a 13 x 9 x 2-inch baking pan. Sprinkle noodles with 1/4 cup oyster sauce and 1 tablespoon sesame oil. Heat oven at 350°. Place in oven for 6 to 10 minutes. Slice mushrooms and other vegetables; stir-fry for 2 minutes in 1 tablespoon oil. Season with salt, vetsin and the remaining 1/2 cup oyster sauce. Mix the charsiu with vegetables. Stir in noodles and toss gently.
Brown the beef completely until cooked; drain. Add onion, salt, pepper, catsup and tomato sauce. Place biscuits on top of cheese. Bake at 425° for 20 to 25 minutes.
Preheat oven to 350°. Spread pie filling in the bottom of a 9-inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and melted butter or margarine. Sprinkle over pie filling. Bake at 350° for 40 to 45 minutes until brown.
Congeal Jell-O after mixing as directed on box. Add marshmallows and pineapple. Keep stirring until congealed. Mix instant vanilla pudding as directed on box. Spread over mixture. Mix cream cheese and Cool Whip and spread on top. Let set overnight.
Combine cheeses and onion. Add Worcestershire and form ball. Sprinkle with red pepper and roll in pecans.
Cook spaghetti according to package. Saute onion and green pepper in butter. Mix together all ingredients. Bake uncovered at 350° for 30 to 40 minutes.
In a skillet saute pecans and butter until golden brown. In a mixing bowl beat cream cheese until smooth and add sour cream and garlic powder. Mix well. Stir in beef and onions. Spread into a greased 8in. square dish and top with pecans. Bake uncovered at 350 degrees for 20 min. Serve with crackers.
Brown ground beef in skillet. Drain off grease. Add water and taco mix; stir. Add salsa to meat mixture and simmer a few minutes. Place cooked potatoes in baking dish. Pour meat mixture into potatoes and stir together. Top with fancy cheese and place in microwave or conventional oven long enough for cheese to melt. Serve hot. Add a green salad and you have a quick meal!
Allow to boil 2 to 3 minutes. Remove cake from oven, and pans. Pour mixture over cake and let stand for 1 hour.
Preheat oven to 400°. In a large bowl stir first 5 ingredients until well blended. Stir in pecans. Pour into shell. Bake at 400° for 15 minutes; reduce heat to 350° and bake 30 to 35 minutes. Cool.
Combine all and whip thoroughly and pour into graham cracker crust. Refrigerate. Makes 2 (10-inch) pies.
Mix all ingredients well and roll into 1-inch balls. Freeze hard on cookie sheet, then put in freezer bags until ready to bake. Bake 10 minutes at 350°. Makes 3 1/2 dozen.
Brown ground beef; drain fat. Saute onion until tender. Stir in soup, milk, noodles, butter, salt and pepper. Simmer, covered, 10 to 15 minutes. Uncover and simmer 10 minutes. Remove from heat and stir in sour cream. Heat through, but do not bring to a boil. Serve immediately.
Butter a 2-quart casserole dish or	spray with Pam. Cook macaroni, adding 2 drops of oil, until half cooked. Put diced Velveeta in buttered casserole dish. Drain macaroni and pour on top of cheese. Stir up and cover with a lid. Let set 3 to 5 minutes. Pour in enough milk to cover the macaroni and stir up. Make sure the milk is to the top of the macaroni. This will keep the macaroni from drying out.	Bake at 350° for 30 minutes.
Cook and drain carrots. Mix all other ingredients. Marinate carrots overnight. Serve cold.
Brown meat in oil. Add onion, sugar, Worcestershire sauce, carrots, tomato sauce, salt, vinegar and 1/2 cup water. Cover and cook over low heat until meat is tender, about 2 hours. Combine cornstarch and 1/4 cup cold water; add to beef mixture. Cook and stir until thick and bubbly. Serve over hot, cooked noodles sprinkled with poppy seed, if desired.
Whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Prepare Dream Whip with milk according to directions on package. Fold prepared Dream Whip into peanut butter mixture. Pour into shell. Sprinkle with chopped nuts. Chill until firm.
Chop up beef in blender and save 1/2 cup to roll the balls in. Mix together the cream cheese, onion, Worcestershire sauce, lemon juice, Accent and beef. Divide this mixture to make 2 balls and roll in the 1/2 cup dried beef. Let set 3 to 4 hours before using. These freeze really well.
One lemon and one orange or both boxes of orange jello should be prepared according to directions. Size of box is optional. Once jello begins to set, add remaining ingredients in amounts desired according to personal preference.
Combine mix, sugar and cinnamon. Add the other ingredients. Beat vigorously for 30 seconds. Fill greased muffin tins 2/3 full. Bake at 400° for 12 minutes. Cool slightly and dip tops into melted butter and then into a mixture of 1/4 cup sugar and 1/4 teaspoon cinnamon. (Also, ask your mother for help.)
Cook frozen broccoli per package directions and drain. Place in 2-quart casserole and add remaining ingredients. Cover and bake at 350° for 1 hour.
Scrub the potatoes and prick with a fork. Bake the potatoes in a 375° oven for 70 minutes or until done. Slice the cooked potatoes in half lengthwise. Scoop out the inside, leaving the shells intact. Mash the potatoes. Add sour cream, chives, milk, salt, garlic powder and pepper. Beat until fluffy. Spoon the potato mixture into each potato shell. Sprinkle tops with cheese and paprika. Return to oven. Bake 10 minutes or until heated through. If desired, place under broiler to lightly brown tops. Makes 4 servings.
Mix all ingredients in a casserole dish and top with crushed potato chips. Bake at 350° for 35 to 40 minutes.
In heavy pan, brown ham lightly in butter. Add onion, green pepper and garlic. Cook 5 minutes, blend in tomatoes, Tabasco, water and rice. Cover tightly; simmer 30 minutes or until rice is done. Lift with fork occasionally (do not stir). Serve garnished with parsley, if desired. Makes 6 servings.
Cook shrimp in boiling water 1 to 3 minutes or until done. Drain and set aside. Cook celery and onion in oil until tender. Add remaining ingredients. Cover and simmer 30 minutes. Add shrimp and heat through. Serve over rice. Makes 3 to 4 servings.
Cook bacon slightly, add oleo and melt; add cooked squash, soup, onion, bell pepper, celery, eggs, 1/2 c crackers, and 1/2 c of grated cheese. Pour into casserole dish and top with 1/2 c of cracker crumbs and 1/2 c cheese, paprika, few green onions. Bake at 400 degrees for 30 minutes.
Heat and melt together tomato soup and cream cheese and then cool. Dissolve gelatine in 1/4 cup water, then add to cool soup mixture. Put everything into a blender and stir or chop until everything is a creamy consistency. Pour into a greased mold and chill several hours or overnight.
Mix in blender and pour in unbaked crust. Sprinkle top with cinnamon and dot with butter. Bake at 375° for 30 minutes. Turn down to 300° and finish baking for another 30 minutes or until set.
Pound beef slightly. Brown on both sides in butter and margarine. Spread with sour cream; sprinkle with dry onion soup mix. Cover and cook at 350° for 50 to 60 minutes.
Boil eggplant, brushed with olive oil, until tender. Pour in tomato sauce. Sprinkle on cheeses. Bake at 350° for 20 to 30 minutes. Serve with garlic bread and tossed salad.