HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Put into large Pyrex dish which has been greased. Bake at 325° for 35 to 40 minutes.
Mix melted margarine, poppy seed, Worcestershire sauce, mustard and onion flakes together. Put margarine mixture in refrigerator until semi-hard. While mixture is in refrigerator, slice rolls lengthwise. Layer ham and cheese on bottom layer of rolls. Replace rolls in tray (I buy the rolls in the foil-type tray). Divide margarine in half (using half for 1 pack of rolls) and spread on top of layered ham and cheese. Replace tops of rolls. Cover and bake 15 minutes at 350°.
Mix dry ingredients; cut in butter. Add milk and vanilla; mix well. Roll out; cut into biscuits. Bake at 350° for 20 minutes.
Mix butter, Crisco and sugar until well blended. Add eggs one at a time, mixing thoroughly. Add salt and flavoring, mixing until fluffy. Add flour and milk alternately until fluffy (about 10 minutes). Grease pan (tube pan or 2 loaf pans). Bake at 325° for 1 hour and 10 minutes to 1 hour and 30 minutes.
Mix first six ingredients. Blend in rest of ingredients. Roll out on floured board and cut in desired shapes.
Place yeast in 2 cups warm water. Melt margarine. Cream with sugar in a large bowl, then add beaten egg. Add dissolved yeast and water to creamed mixture. Add the flour and stir until well mixed. Place in airtight bowl and place in refrigerator.
Trim broccoli stalks; cut off flowerets. Cut stalks into small pieces (matchstick size). Place in large bowl. Cut flowerets into small pieces. Add to bowl. Stir in carrots, onions and raisins. Combine remaining ingredients. Add to vegetables. Mix well. Refrigerate, covered, for 4 hours or overnight, stirring 2 or 3 times.
Beat eggs in small bowl. In a large bowl, make bread crumb mixture with bread crumbs, cheese, salt, pepper, parsley and garlic. Mix well. Dip chicken or veal into eggs, then put in bread crumb mixture until well coated. Heat oil in frying pan. Add veal or chicken and cook about 2 to 3 minutes on each side. Drain on paper towel to remove excess oil.
Beat eggs until frothy. Beat in sugar. Melt chocolate and shortening. Add to egg mixture. Add vanilla; mix thoroughly. Add flour, baking powder and salt. Bake at 325° for 30 minutes.
Soak tomatoes in warm water for 45 minutes prior to cooking. Saute onion, mushrooms, garlic and ham in the olive oil until onion is transparent. Add white wine and cook until reduced by half. Add cream, tomatoes and black olives. Bring back to simmer. Season with white pepper and salt to taste. Pour sauce mix over pasta and garnish with chopped parsley. Serves 4.
Mix all ingredients except caramel and ice cream. Spread on cookie sheet and bake at 350° for 15 to 20 minutes, stirring every 5 minutes until crumbly. Sprinkle half of crumb mixture into bottom of a 13 x 9-inch pan. Pour half of caramel topping over crumbs. Spread softened ice cream over crumbs. Add remaining crumbs and caramel topping. Freeze until ready to serve.
Mix all ingredients except Fritos. Chill well. Add Fritos just before serving.
Combine cider vinegar and oil in a small bowl. Place cabbage in a large mixing bowl. Toss cabbage with vinegar-oil mixture. Blend together sour cream, mayonnaise, salt and pepper. Toss sour cream mixture with cabbage. Cool.
Preheat oven to 350°. In a medium saucepan, melt butter over moderate heat. Remove from heat. Beat in sugars, egg and vanilla with a wooden spoon until smooth. Stir in flour, baking powder, salt and cinnamon until thoroughly combined. Stir in cranberries and walnuts. Grease the bottom of a 9-inch square pan. Press batter evenly into pan. Bake 30 minutes. Cool and cut into squares. Makes 16 servings.
Melt 1/2 stick margarine. Add brown sugar. Pour into a well-greased Bundt pan. Sprinkle chopped pecans. Melt 1 stick margarine. Add white sugar and cinnamon. Dredge Rich's frozen rolls individually and place in Bundt pan. Let set overnight. Bake at 350° for 30 to 35 minutes.
Clean the fruit. Cut up the citron and prepare the oranges. Cream the butter and sugar and add beaten egg yolks, coffee, jelly, flour, spices and soda which have been mixed together. Add the fruit which has been dredged in flour. Mix all together and fold in the egg whites. Put in buttered pans of the desired size and shape and set pans in a large pan of boiling water. Cover with a sheet of heavy wrapping paper and bake 3 hours or set the pans in a steamer and steam 3 hours.
Heat oven to 350°. In large bowl stir together all ingredients until well blended. Pour into a 12 x 8-inch baking dish. Bake for 45 minutes. Serve in baking dish directly on table.
Cut spareribs into serving size pieces. Brown ribs on both sides in a skillet. Season with 1 1/2 teaspoons salt and pepper. Remove from skillet and place in a 4-quart roasting pan. Combine celery seed, salt, brown sugar, vinegar, hot sauce and remaining ingredients in saucepan. Bring to a boil. Cook for several minutes until blended. Pour over browned ribs. Cover and bake in oven at 325° for 2 to 2 1/2 hours or until tender, basting often. Remove cover and increase oven temperature to 350°. Bake until ribs are brown.
Brown sausage until crumbly; add 1 cup water and simmer 10 minutes. Drain and save liquid. In saucepan add liquid, 3 cups water, salt and pepper. Bring to a boil and stir in grits; cook 5 minutes. (Set aside 1/2 cup cheese and 1/2 cup sausage for topping.) Add cheese, beaten eggs, milk and sausage. Pour into buttered casserole dish. Top with cheese and sausage. Bake for about 10 to 15 minutes at 350°. This can be prepared a day in advance and refrigerated until ready to cook.
Peel, pit and mash avocados in a medium sized bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco mix in a bowl.
Place warm water in a warm bowl. Add yeast. Stir to dissolve. Add 3 tablespoons sugar and salt. Stir, then add 1 cup flour, egg (beaten) and 2 tablespoons melted shortening. Beat batter until creamy. Gradually add another 1 cup flour; mix and knead 2 minutes by hand using an extra 1/2 cup flour, if needed. Place on floured board and roll out to 18 x 9-inch rectangle. Top with melted shortening and 1/3 cup sugar mixed with cinnamon (raisins and nuts are optional). Roll up from long side. Cut into 12 pieces. Place cut side down in a greased 9-inch pan. Cover with cloth or paper. Place in cold oven on a wire rack with a pan of boiling water 1-inch deep underneath. Leave 30 minutes. Uncover rolls. Remove rack and pan of water. Turn oven to 375°. Bake 25 minutes or until done. Remove from pan and cool on wire rack. Frost with confectioners sugar frosting. Makes 1 dozen. In a round pan, place 8 along outside of pans and 4 in the center.
Melt butter. Add sugar, meal, vinegar, salt and vanilla; mix. Add beaten eggs. Place pecans in pastry and add filling. Bake 1 hour at 300° or until firm.
Roll ball or make 2 balls and roll in chopped pecans. Refrigerate. Good on crackers.
In large skillet in 3 tablespoons butter, cook the onion until tender. Add the crushed bouillon, broth, cheese and pepper; bring to the boil, then remove from heat. In a large saucepan, melt the remaining butter; stir in flour until smooth, gradually adding the milk. Bring to the boil; cook and stir for 1 to 2 minutes or until thickened. Reduce heat; add the onion-broth mixture. Cook and stir until heated through. Garnish with Cheddar cheese and parsley.
Vodka Sauce: Heat butter and oil in saucepan. Add onions, garlic and Prosciutto; saute for 5 minutes. Add crushed tomatoes and saute for 10 minutes. Add Vodka and bring to a light boil; lower heat and cover for about 10 minutes. Add heavy cream; cook for about 30 to 35 minutes more, then remove from gas. Pour over bed of bow ties and sprinkle with grated cheese.
Mix ingredients except 1/2 butter. Spread in rectangular Pyrex dish and cover with corn flake crumbs, mixed with remaining butter. Bake at 350° for 1 hour. Serves 12. Good leftover.
Combine orange juice, 1/2 cup sugar, sliced apples and margarine; cook until apples are almost done. Remove from heat. Mix flour with 1/2 cup sugar; stir into apple mixture. Pour into pie shell. Top with crust. Bake at 350° until golden brown.
Blend first 4 ingredients with electric mixer at medium speed. Blend in sour cream and egg whites. Spray a 9-inch pie pan with nonfat cooking spray; sprinkle with crumbs (may purchase crust). Pour in cheese mixture and bake at 325° for 40 minutes. Cool, then refrigerate for 3 hours. Top with berries. Serves 8.
Blend until creamy. This is a light and tasty dressing. May add a few tree-ripened olives.
Cream the first 3 ingredients together. Peel and slice apples in pie pan. Press down and put mixture over apples, pressing down evenly all over to cover apples. Bake at 350° until apples are done and top is medium brown, about 40 minutes.
Combine first 3 ingredients. Set aside. Combine dry ingredients. Add oil, peel, milk and egg. Mix just enough to moisten. Fold in nuts. Spread 1/2 of mixture into greased 9 x 5-inch loaf pan. Top with cream cheese mixture. Bake at 350° for 1 hour.
Beat all with electric mixer until creamy. Wonderful with fresh fruit and will keep in refrigerator a couple of weeks.
Combine sour cream, lemon juice and seasonings. Add chicken, coating each piece well. Cover; refrigerate overnight. Drain chicken and roll in crumbs. Arrange in single layer in large shallow baking pan. Melt oleo and spoon over chicken. Bake, uncovered, at 350° for 1 hour or until chicken is tender and browned.
In saucepan, over low heat, melt semi-sweet chips, 2/3 cup condensed milk, 1 tablespoon milk and 1 teaspoon vanilla. Remove from heat; stir in 1/2 cup nuts.
Hollow out potatoes, leaving shells intact. Combine inside potatoes with remaining ingredients. Return mixture to shells. Sprinkle additional cheese on top. Bake 15 minutes at 375° or until cheese is melted.
Mix well and pour into a 9 x 13-inch pan all ingredients except the brown sugar and cinnamon. Mix the brown sugar and cinnamon. Sprinkle over batter and swirl into cake mix with knife. Bake at 325° to 350° until done.
Cook hot dogs until done. Place in buns. Spoon hot melted nacho cheese over hot dogs. Spoon salsa on top of nacho cheese. Garnish with jalapeno pepper slices.
Bring sugar and vinegar to boil, dissolving sugar. Add peppers, bring to boil and boil for 3 minutes. Cool 10 minutes, add Certo, stirring to thicken. Add food coloring. Pour into jars, seal and wax.
Remove casing from sausage and brown. Do the same with the ground beef. Drain well. Add all the other ingredients and beat well in a saucepan until cheese is melted. Spread on 60 slices of party rye bread. Bake at 350° for 10 minutes. Or place on a cookie sheet and freeze, then bake for 15 minutes.
Mix brown sugar, butter and shortening together. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Remove 2 cups of this mixture and reserve. Press remaining mixture into a greased 13 x 9 x 2-inch pan. In separate bowl, toss apples and 3 tablespoons flour. Spread over mixture in pan. In saucepan, melt candies over low heat, stirring occasionally. Pour evenly over apples. Top with reserved oat mixture; press lightly. Bake at 400° for 25 to 30 minutes. Cut into bars while still warm.
To make double crust: Combine flour and salt in mixing bowl. Cut in shortening with a pastry blender or two knives until mixture is uniform (mixture should be fairly coarse). Sprinkle with water, a tablespoon at a time. Toss lightly with fork. When all water has been added, work dough into a firm ball. Divide dough into 2 parts and press into flat circles with smooth edges. On a lightly floured board or pastry cloth, roll bottom crust to a circle 1/8-inch thick and 1 1/2-inches larger than inverted pie plate. Gently ease dough into plate. Trim edge even with plate and add pie filling. Moisten rim of crust with water. Roll top crust the same way and lift onto filled pie. Trim 1/2-inch beyond edge of plate. Fold top edge under bottom edge and flute. Prick top crust. Bake at 400° for 30 to 40 minutes or until crust is golden brown.
Combine first seven ingredients; mix well. Spoon into buttered casserole dish. Stir 1/4 cup butter into brown sugar and flour. Stir in nuts. Sprinkle over potatoes. Bake at 350° for 30 minutes.
Preheat oven to 325°. Grease and flour three round cake pans. Cream together the sugar and butter. Add the eggs and beat well. Sift together the flour, salt, cinnamon, cloves and allspice. Mix the buttermilk and baking soda. Alternately add the dry mixture and the buttermilk mixture to the creamed mixture. Mix well. Fold in the applesauce, cherries and pecans. Pour the batter into the prepared pans and bake 35 to 40 minutes, or until done. Cool before frosting.
Combine eggs, sugar, flour, corn syrup, butter and vanilla; blend well. Pour lightly into unbaked pie shell; arrange walnuts on top. Bake at 325° for 50 minutes or until center appears set. Cool completely.
Pour the oil into a bowl, add the eggs, one at a time, beating after each one. Add sugar, nuts and chips. Stir in flour, baking powder, salt and vanilla. Mix well and pour into an oiled 9 x 13-inch pan. Bake at 350°f. 180°c. gas mark 4 for 25-30 minutes.
Mix all ingredients thoroughly. You may substitute cottage cheese for mayo and use light sour cream. Make ahead and chill well. Great as a veggie dip. Fairly salted so not as good with chips.
Heat oven to 350°. Saute meat and onions in a little shortening until light brown and crumbly. Drain off the fat. Add remaining ingredients and mix. Place in casserole. Bake 1 hour. Serves 8.
Mix ingredients together and press into a 9 x 13-inch greased pan. Bake at 350° for 12 minutes.
Slice cucumbers into 1/8-inch thick slices (thin) into medium-sized bowl, then gently mix in sour cream. Add salt and pepper to taste, then sprinkle on about 1/2 teaspoon of sweet paprika and mix again. Chill before serving.
Sift together the flour, baking powder, baking soda, salt and spices into bowl. In a separate bowl, beat until smooth the shortening, sugar, egg and water. Gradually add the dry ingredients into the smooth mixture. Stir in diced apples, oatmeal and raisins. Drop level tablespoons of dough onto cookie sheet. Sprinkle with additional cinnamon and sugar (optional). Bake at 375° for about 15 minutes. Makes approximately 36 cookies.
Melt almond bark and peanut butter in top of double boiler (or microwave). Stir in rest of ingredients and drop by teaspoonful onto wax paper or foil.
Mix first four ingredients and bring to boil on medium heat for 1 minute. Add vanilla, peanut butter and oatmeal. Mix well. Spoon on greased cookie sheet. Let cool.
Combine water and sugars in a saucepan. Bring to boiling, stirring to dissolve sugars. Lower heat; simmer 5 minutes. Remove from heat; stir in oleo and maple flavoring until blended. Store in refrigerator and heat before using.
Soften cheese; beat together with sugar. Add Cool Whip and mix. Put in butter crust baked shell. Add the can of red cherries on top. Refrigerate overnight.
Cream the butter and sugar. Add eggs, one at a time. Beat after each. Add bananas. Sift together the flour, soda and salt. Add to banana mixture. Stir in walnuts. Bake in loaf pan 50 to 60 minutes at 350°.
Scrub mussels well and wash under running water. Steam open mussels by shaking them in a deep pan over a high flame. Keep mussels in half shell and arrange on platter.
Heat oven to 450°. Line 15 x 10 x 1-inch baking pan with foil. In small bowl, combine crushed croutons, cheese, parsley and paprika; mix well. In another small bowl, beat egg white and water until frothy. Place fish in foil-lined pan. Brush with egg mixture; sprinkle with crouton mixture. Bake at 450° for 15 to 20 minutes or until fish flakes easily with fork. Makes 8 servings. Contains 130 calories and 3 grams fat per serving.
Extract juice from fruit. Boil rinds with cloves in 1 quart water for 5 minutes. Strain. Add juices, sugar and tea. Serve hot.
Cream butter. Add sugar and beat until fluffy. Add eggs, one at a time, and beat 1 minute after each egg. Add flavoring. Add milk and flour and baking powder. Beat. Divide batter in half. Bake in 2 pans. Add raisins and spices to other batter and bake in 2 pans. Bake for 25 to 30 minutes in 350° oven.
Add boiling water to jello, cream cheese and gelatin. Mix and dissolve well with mixer. Blend well. Add nuts and pineapple (that has been drained) to mixture. Whip the cream and add last. Pour mixture into mold or ring. Serves about 12 to 14 people.
Melt margarine in soups and pour over rice in a baking dish. Bake at 350° for 45 minutes, covered. Uncover and stir and continue to cook for 15 minutes.
Mix all the ingredients well. Place in roasting pan sprayed with Pam spray. Bake at 350° for 1 hour and 15 minutes, covered. Uncover. Add the Red Sauce and bake 20 minutes.
Drain pineapple and add enough water to the juice to make 1 1/2 cups. Cook cranberries, sugar and juice over medium heat until berries pop. Remove from heat and immediately add the gelatin. Stir to dissolve. Cool to room temperature. Add pineapple, cherries and nuts. Refrigerate until thickened. Better if made a day ahead.
Thaw and drain berries, reserving the syrup. Measure syrup and add enough water to make 3/4 cup liquid. Combine cake mix, gelatin and eggs. Beat at low speed for 2 minutes. Add oil and 3/4 cup of liquid and beat another 2 minutes (batter will be thin). Fold in drained strawberries and pour batter into a greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes. Cool. Serve with whipped cream, ice cream or a seven minute frosting. A garnish of fresh fruits makes this an attractive dessert.
Preheat oven to 350°. In a large mixer bowl, cream the first 4 ingredients until light and fluffy. Add the remaining ingredients and beat at low speed until dough forms. Shape chocolate dough into 1-inch balls using a heaping teaspoonful of dough for each (dough makes about 36 to 48 balls). Place 2 inches apart on ungreased cookie sheets. Push 1 maraschino cherry halfway into each ball. When all cookies are molded and cherries are in place, make frosting.
Cream the brown sugar, white sugar and oleo. Add the eggs, vanilla, flour, salt and baking powder. Mix real well. Add oatmeal, chocolate chips and nut meats. Mix well. Drop on greased cookie sheet, using a teaspoon to measure. Bake at 375° until flat and brown.
Prepare favorite corn bread mix according to package directions, adding 1/4 cup more liquid and 2 tablespoons cooking oil. Mix only until all ingredients are moistened. Bake on griddle as hot cakes. When done, place about 1 tablespoon or more berry jam on top in center. Tightly roll; secure with toothpick. Roll in powdered sugar and serve hot. Yields 12 servings.
Spread corn bread evenly into large bowl. Layer bacon bits, peppers, onions, tomatoes and sweet relish. In a separate bowl, mix mayonnaise, sugar and pickle juice. Pour onto salad. Cover and refrigerate overnight.
Saute onions in butter until soft and brown. Cook and mash potatoes. Add cheese and beat with mixer. Add 1/2 of onion and butter and salt to taste. Generously butter 13 x 9 x 2-inch baking dish. Place a layer of lasagna noodles (3 in each layer), a layer of potato mixture; repeat, ending with noodles. Pour remaining onions and butter over top. Cover with foil and bake at 350° for 20 to ??? minutes. Cut in squares and serve.
Melt butter and blend in flour, salt, nutmeg and pepper. Gradually add milk and cook, stirring constantly, until slightly thickened. Add asparagus and 3 cups Cheddar cheese and continue to stir until cheese melts.
Saute onion and green pepper in margarine. Mix mushroom soup and cream. Add pepper, pimentos, parsley and chicken. Heat slowly and add egg yolks last. Serve on toast, waffles, biscuits or puff pastry shells. Makes 4 servings.
Bring the water, 3 tablespoons margarine, salt and milk to a boil. Remove from heat and add the potato flakes. Cool the mixture a little and add the 2 well-beaten eggs. Mix well. Use an ice cream scoop and place mounds on a jelly roll sheet. Drizzle the melted 1/4 cup of margarine over the mounds and broil 3 inches from heat for 4 to 5 minutes. Makes about 10 servings.
Soak gelatin in water until soft. Heat tomato soup; add gelatin and dissolve. Mash cream cheese and add to soup; dissolve. Cool mixture. Fold in mayonnaise. Add shrimp (drain and mash if desired), vegetables and seasoning. Pour into lightly oiled mold. Chill.
Mix first 8 ingredients. Shape into 1-inch balls. Place in baking dish. Cook jelly and chili sauce in a saucepan until bubbly. Pour sauce over meatballs. Bake at 300° for 1 hour. Serve over rice. Makes 3 dozen meatballs.
Cover bottom of roll pan with crescents. Bake at 350° for 7 to 8 minutes; cool. Mix cream cheese, mayonnaise and Hidden Valley. Spread over crescents. Sprinkle vegetables over cream cheese mixture. Press down on veggies. Chill 1 to 2 hours or overnight.	Cut in squares.
Beat eggs, oil and sugar until thick. Then add flour, baking powder, salt and milk. Then stir. Add the rest and stir.
In large bowl, combine cake mix, eggs, orange juice, cooking oil and pudding mix; blend at low speed for 1 minute, then beat at high speed 3 more minutes. Pour 2/3 of batter into greased and floured 12-cup Bundt pan. Add chocolate syrup to remaining third of batter and mix at medium speed until well blended. Pour over top of batter in pan. Marbleize by cutting through batter with knife. Bake at 350° for about 1 hour or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Top with chocolate glaze.
Wash kale and remove all heavy stems. Cook, uncovered for 25 to 35 minutes in boiling water or until tender. Drain and chop. Season with butter, salt and pepper to taste. Serves 6 to 8.
Fry bacon in skillet. Drain. Add mushroom soup undiluted to bacon. Mix well. Cut cabbage into slices and put in large cake pan. Cover and mix with bacon, soup, and beans. Bake at 375° for 1-1 1/2 hours.
Preheat oven to 350°. Combine potatoes and onions. Sprinkle flour and season with salt and pepper on top. Add milk and hot dogs. Put in greased, shallow baking dish and dot with margarine. Bake at 350° for 30 minutes. Top with cheese and bake 5 more minutes or until cheese melts.
Mix the buttermilk and the Grape-Nuts (don't use mixer!). Let set for 5 to 10 minutes. Add the eggs, sugar and salt; mix in the dry ingredients. Bake at 325° for 1 hour. Can put in small bread pans or 2 large ones. This is good spread with oleo and a slice of cheese on top.
In large bowl, mix flour, corn meal, sugar, baking powder and salt. Add corn; toss to coat. In small bowl, beat eggs with fork; beat in milk and butter. Add to corn mixture; stir until just blended. Fill greased pans 2/3 full. Bake in pre-heated 400° oven until pick inserted in center comes out clean, 15 to 25 minutes for muffins, 30 to 35 minutes for 9-inch square corn bread. Makes 36 miniature muffins, 12 regular size, 3 to 8 mammoth, jumbo, or big muffins, or 1 corn bread.
Combine all ingredients in large pot. Fill with cold water to top. Bring to boil. Skim off top and reduce to low. Continue cooking on low for approximately 2 to 3 hours, partially covered.
Brown ground beef and drain well. Stir in everything else. Bring to boil. Reduce heat. Cover and simmer 30 minutes. Serves 4 to 6 bowls.
Beat eggs and place in top of double boiler. Bring water to a boil. Add milk to egg mixture. Salt to taste. Cook until eggs and milk form a curdled look and only fluid from milk and egg mixture is left. Remove from heat and place in a pillow case. Allow to drain for about 10 minutes, then squeeze the fluid out and form into a football shape. Squeeze this every 20 minutes to insure that no loose liquid stays in the egg mixture. When cool, remove from pillow case and store in refrigerator with paper towel as wrapping. Makes a football size loaf.
Combine all ingredients and simmer for 3 hours. Serve on hamburger buns.
Mix and stir pumpkin, Milnot, sugar, cinnamon and eggs in 9 x 13-inch cake pan. Sprinkle box of yellow cake mix on top and and margarine. Sprinkle pecans on top. Bake at 350° for 1 hour. Cool and top with Cool Whip.
Brown hamburger in large skillet. Slice potatoes and onion real thin. Drain grease from meat and add potatoes, onion, green beans, tomato soup, salt and pepper. Mix well. Cover with lid. Bake at 350° for 1 hour and 15 minutes.