HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray 9 x 13-inch pan with Pam. Lay 1 tube of rolls flat in bottom for crust. Combine sugar, cream cheese, egg yolk, lemon juice and vanilla. Spread on layer of rolls. Top with other tube of rolls. Mix egg white, 1/3 cup sugar and cinnamon. Spread on top. Bake 25 minutes at 350° .
Combine chocolate chips and milk in glass microwavable dish. Microwave on High for 3 minutes. Stir until smooth. Mix in vanilla and nuts. Pour into 8-inch square pan. Chill until firm. Cut into squares.
Mix ingredients. Pour over chicken wings in a roasting pan. Cook at 350° for 1 hour to 1 1/2 hours. Turn wings several times. Can cook all, freeze half, then microwave.
Cream shortening and sugar. Add eggs, vanilla and peanut butter. Add flour and soda. Add chocolate chips.
Combine all ingredients, mixing well. Cover and chill for 2 hours. Yield: 10 servings.
In a medium size saucepan, combine the wine and fish stock or clam juice. Bring to a simmer over high heat, cooking until reduced to 1/2 cup, about 6 minutes. Add the cream and cook until thickened to coat the back of a spoon, about 10 minutes. Salt and pepper to taste. Remove from heat. In a large nonstick skillet, heat the butter over high heat. Add the scallops and cook until browned and well-seared, about 2 minutes. Stir scallops and finish cooking until slightly firm, about one minute, depending on the size. Season with salt and pepper to taste. Transfer to a colander to drain. Add the scallops to the sauce, mixing to coat. Spoon the scallops into the center of the serving plates. Top with chives and almonds. Position the garnish chives into the top of the scallop mound and serve immediately. Makes 4 servings.
Brown meat, add next four ingredients and simmer. Cook noodles. Mix together cottage cheese, eggs, salt, pepper and parsley flakes. Place 1/2 noodles in 13 x 9 x 2-inch baking dish, spread 1/2 cottage cheese mixture and 1/2 meat mixture. Add 1/2 pound American cheese, sliced thin. Repeat layers and cover with 1/2 cup grated Parmesan cheese. Bake 30 minutes at 375°. Serves 12.
Prepare sausage and drain. Separate rolls into 8 triangles. Place in an ungreased 12-inch pizza pan with points to center. Press over bottom and up sides to form a crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan over all. Bake at 375° for 25 to 30 minutes.
Use your favorite sauce. Pour some in bottom of baking dish; add veal cutlets and pour remainder of tomato sauce on top. Sprinkle with some	grated	cheese	and about 1/2 pound Mozzarella cheese.	Bake 10 to 15 minutes at 350°.
Use enough bread crumbs or cracker meal to be able to form cakes. Use parsley and salt if desired. Brown in oil until brown, turning once.
Cook okra until there is no more slime (1 tablespoon of vinegar helps). Add 1/2 cup roux. Saute chopped vegetables and add to okra. Add 2 to 3 quarts water and simmer for 1 or 2 hours. Add salt, pepper and red pepper to taste. Add seafood and cook 30 to 45 minutes more.
Mix flour, butter and chopped pecans. Spread mixture evenly in 9 x 12-inch baking dish. Bake 20 minutes at 350°. Let cool. While crust is cooling, mix cream cheese, confectioners sugar and Cool Whip. Spread on top of cooled crust. Spread pie filling on top of mixture. Chill and serve.
Blend cornstarch and sugar; add water and cook for 15 minutes, stirring constantly until thick. Add lemon juice, rind and butter.
Knead all ingredients by hand. Bake at 350° for 30-40 minutes.
Preheat oven to 300°. Combine margarine, crumbs and sugar; pat firmly on bottom of buttered 9-inch spring-form pan.
Melt margarine, add onion, celery, and garlic. Saute until tender. Blend in flour, salt, pepper, paprika, chili powder and tabasco. Add tomatoes including liquid, simmer 10 minutes. Add shrimp, heat to cook shrimp and serve over rice.
Combine butter and Worcestershire sauce. Add chicken and toss to coat. In plastic bag, put crackers and cheese. Add chicken. Shake to coat. Put chicken in pan. Bake at 450° for 7 minutes.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Fold in half of the whipped topping and pour into crust. Chill 2 hours or until set. Garnish with remaining whipped topping and serve. Refrigerate leftovers.
Drain all beans and mix with onion and bell pepper. Mix vinegar, oil and sugar in blender and pour over beans. Let stand overnight in refrigerator.
Place torn bread in a 9 x 13-inch buttered baking dish. Brown and drain sausage. Spoon over bread. Sprinkle with the cheese. Beat together the eggs, milk and salt and pepper. Pour over mixture in baking dish. Bake at 350° for 35 minutes. Cheese rises to the top. Can make the day before and refrigerate until time to bake.
Fry bacon in medium-size frypan until crisp. Remove and reserve bacon. Add sugar, vinegar and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper and caraway seed. Sprinkle crumbled bacon over mixture. Serve at room temperature.
Mix first 4 ingredients together thoroughly. Sift together and stir in flour, baking powder, soda and salt. Chill dough. Roll into 1 1/2-inch balls. Place 3 inches apart on lightly greased cookie tin. Flatten with fork dipped in flour; crisscross. Bake until set but not hard at 375° for 10 to 12 minutes. Makes about 3 dozen 2 1/2-inch cookies.
In large saucepot, brown roast on all sides in vegetable oil. After browning, drain fat. Add mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover; cook until tender (depends on size of roast, about 3 to 3 1/2 hours). Add vegetables. Cover and cook about 45 minutes or until meat and vegetables are tender. Remove roast and vegetables. Stir together flour and remaining 1/4 cup water. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly.
Peel and chop apples. Peel and slice banana. Drain fruit cocktail. Mix together. Add marshmallows to taste. Add Cool Whip to taste. Stir well. Everyone loves this, especially the kids. Easy to make and quick! Serves 4.
Brown ground beef. Add onion, salt, pepper and chili powder. Add sugar, catsup, vinegar and water. Stir and simmer 20 minutes.
Preheat oven to 350 degrees. Grease and lightly flour a 13 x 9 in pan. Mix water, oil eggs, and cake mix. Blend on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour batter into prepared pan. Bake for 35 - 38 minutes, or until a toothpick inserted into center of cake comes out clean. While cake is still warm punch holes into cake with a straw or toothpick and pour milk over top of cake. Melt icing for 45 seconds in microwave. Stir and pour over the top of cake. Slice and serve.
Beat eggs. Add sugar, oil and beat. Add flour, soda and salt. Alternate flour and buttermilk while beating. Add cereal and mix well. Bake in greased muffin tins at 400° for 10 to 12 minutes. Test for doneness.
Pit, peel and mash avocados. Add lemon juice, salt and pepper. Set aside. Combine sour cream, mayonnaise and taco seasoning. Set aside.
Cut dates into small pieces. Sift together flour, baking powder and salt. Cream shortening and sugar. Add eggs, one at a time, and beat until light. Add vanilla. Gradually blend in dry ingredients. Fold in dates and nuts. Spread evenly in a greased and floured 7 x 11-inch pan. Bake in 375° oven about 30 minutes, until firm when touched lightly. When cool, cut into bars. These freeze well.
Dice okra and season with salt and pepper. Dredge with 1/2 cornmeal and 1/2 flour. Fry in hot oil until done. Drain well on paper towel. Toss in tomatoes and onion. Serve hot. Makes 4 to 5 servings.
Melt shortening and cool. Add molasses, sugar and egg. Beat until well blended. Sift flour, soda, salt and spices together and add to mixture. Mix well. Finely chop the raisins, nuts and fruit. Fold into batter. Drop by rounded teaspoonfuls onto a baking sheet. Bake at 375° for 10 to 12 minutes. Makes 3 dozen cookies.
Grease crock-pot. Mix all ingredients (saving some of the cheese). Pour into crock-pot. Sprinkle remaining cheese on top. Cook on low for 3 1/4 hours. Do not stir.
Dissolve yeast in 1/2 cup water. Stir in rest of water, flour and sugar. Beat until smooth. Cover with thin cloth. Let stand at room temperature for 5 to 10 minutes, stirring 2 or 3 times a day. Cover and refrigerate until ready to use. To keep starter going, add 3/4 cup water, 3/4 cup flour and 1 teaspoon sugar to remaining starter after some is used. Let stand at room temperature until bubbly and well fermented, at least 1 day. Cover and refrigerate until ready to use again. If not used in 10 days, add 1 teaspoon sugar every 10 days.
Coat pan with oil. Add small portion of milk to pan. Melt cheese gradually in milk. Use a wooden spoon and stir gently. Add green chilies and chopped tomatoes to mixture.
Layer potatoes in bottom of pan. Layer broccoli on top of potatoes. Stir soups. Put raw chicken on top of broccoli, then put soup on top. Bake at 350° for 45 minutes, covered. Put 4 slices of bread (buttered), broken up on top of casserole. Turn broiler on; let bread crumbs get crunchy.
Whisk together first 6 ingredients; slice bread in 1-inch pieces and lay them in a single layer, close together in oven-proof casserole dish. (I use 9 1/2 x 13 1/2 x 2-inch.) Pour milk mixture over; cover with plastic; refrigerate overnight. In morning, allow to stand 15 minutes at room temperature.
Blend tea and corn syrup; fill a tall glass half full with mixture. Add a scoop of ice cream, then fill the glass to the top with carbonated water. Serves 8.
In a medium bowl, combine green beans, chickpeas, red pepper slices and onion. In a small bowl or cup, combine oil, vinegar, mustard, Accent, sugar, salt, mint and pepper; mix well. Pour over vegetables and toss lightly. Cover. Chill 1 hour before serving. Yield: 6 servings.
Mix ingredients together and pour into two unbaked crusts. Bake at 375° until firm and lightly browned.
Mix flour with suet or margarine, herbs and seasoning. Add sufficient cold water to make a stiff dough. Roll into balls. Cook at 375° for 15 minutes. Makes about 8 small dumplings. Dumplings are great with corned beef and cabbage.
Mix chicken, soy sauce, sesame oil and cornstarch in small bowl. In another bowl, place peas and warm water to thaw peas slightly. In a wok or skillet, heat a couple of tablespoons of oil. To hot oil, add onion and garlic; cook until tender. Remove from wok. Cook meat mixture quickly on high heat; remove. Add more oil to wok, if necessary. Add cooked rice, scrambled eggs, onion, garlic and meat to wok. Cook through. Add soy sauce and red pepper to taste.
Combine sugar and cream cheese. Mix ingredients and pour into spring pan that has been buttered and dusted with graham cracker crumbs. Bake at 350° for 25 minutes. Mix 1/2 pint sour cream and 2 tablespoons of sugar; pour over cheesecake and bake 5 minutes at 415°. Chill. Top with blueberries, strawberries, cherries or serve plain.
Dissolve yeast in water. Combine flour, sugar, baking powder and salt. Mix well. Add shortening and blend into dry ingredients until mixture resembles coarse crumbs. Combine baking soda and buttermilk and stir into flour mixture. Stir in dissolved yeast and mix well. Cover tightly and refrigerate overnight or at least several hours.
Preheat oven to 425°. Sprinkle cheese and mushrooms in pie crust. In covered blender container on high speed, blend cottage cheese and remaining ingredients until smooth. Pour mixture into crust. Bake 15 minutes at 425°. Turn oven to 325° and bake 35 minutes longer or until knife inserted into center comes out clean.
Melt butter and add flour. Mix in 1/2 cup nuts for crust. Spread that in a 9-inch square cake pan. Bake 15 minutes at 375°, then chill.
Make cake mix as directed on the box. Then add 1 more egg and the packet of Dream Whip. Then bake cake as directed on box for two 9-inch cake pans. When cake is done, let cool thoroughly. Then split each layer making a total of 4 layers.
Mash potatoes after cooking. Add onion, sour cream and butter. Place in a 2-quart casserole dish. Top with cheese. Refrigerate overnight, then bake at 350° for 1 hour.
Mix first 5 ingredients in a large bowl. Stir and add remaining ingredients. Bake at 350° for 1 hour or until done in the middle. Makes 3 small loaves.
Tomatoes should be fully ripe and at room temperature. Core and dice the tomatoes to make about 2 cups. Place in medium bowl. Peel and halve cucumber lengthwise; seed and slice (makes about 3/4 cup). Add cucumbers and scallions to tomatoes. Toss gently. In a small bowl, combine sesame oil, soy sauce, red pepper and sugar. Pour over tomato mixture; toss. Sprinkle with sesame seed. Makes three cups.
Beat eggs 15 to 20 minutes (should peak). After beating eggs, blend all ingredients. Refrigerate dough for 2 hours.
Heat juice and melt cream cheese; dissolve jello. After this thickens, add mixed ingredients and cool a little before adding whipped cream. Pineapple cubes may also be added.
Mix all ingredients. Form into cakes. Fry in vegetable oil approximately 6 minutes per side.
Boil chicken and pick off bone. Cook rice according to directions, about 25 minutes. Add cheese to rice while hot. Add remaining ingredients. Bake 1 1/2 hours at 325° in 9 x 13-inch pan and 8 x 8-inch square pan. This can be made and refrigerated ahead of time.
Put in bowl. Stir it up for 15 minutes. Put it in pan. Watch it, when it is done on the other side you flip it. You know it is done when it is brown (10 minutes). Put it on plate and eat it.
Cream butter in large bowl. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each. Dissolve soda in buttermilk. Add to creamed mixture alternately with flour. Add 1 cup mini morsels, melted chocolate, chocolate syrup and vanilla. Spoon into a heavily greased and floured Bundt pan. Bake at 300° for 1 hour and 25 to 35 minutes. Invert immediately onto cake plate and cool completely. Frost.
Sift together: flour, baking powder, salt, baking soda and cinnamon. Set aside.
Cook all ingredients (except nuts) until soft ball stage (240° on a candy thermometer). Remove from heat; stir in nut meats. Pour onto waxed paper. Separate nut halves. Cool.
Press 1 pound ground beef into an 8-inch square pan. Salt and sprinkle with chopped onion to taste. Pour over 1 undiluted can of cream of chicken or cream of celery soup. Sprinkle 1 small can of drained peas over soup and top with frozen Tater Tots. Bake at 350° for 45 to 50 minutes. Cut into squares and serve.
Trim coarse leaves and thick center ribs from chard. Cut tender stems and leaves into 1/2-inch slices. In a large skillet, heat 1 tablespoon oil. Add bread crumbs, stirring often. Cook until bread crumbs are crisp and golden. Remove from skillet and set aside.
Mix all ingredients lightly. Pour into buttered casserole. Blend stuffing mix and softened margarine. Spread on carrot mixture. Bake for 30 minutes at 350°. Makes 8 servings.
Have all ingredients chilled. Mix pineapple juice and soda in punch bowl. Spoon in 1 pint of sherbet. Just before serving, spoon in the second pint of sherbet.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° until done.
Cream the margarine and sugar. Add eggs; beat well. Add dry ingredients and vanilla, beating until well blended. Stir in nuts. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Immediately after removing from oven, pour the bag of marshmallows over cake; mash down.
Cut 1/2 cup margarine into 1 cup flour. Sprinkle with 2 tablespoons of water. Divide in half. Pat into strips on ungreased cookie sheet.
Whip cream until thickened slightly. Quarter marshmallows. Cut cherries in half. Combine all ingredients. Chill and serve.
Mix flour, salt and Crisco until like coarse crumbs. Add water and mix well. Roll out on lightly floured surface. Makes one (9-inch) crust. Bake at 425° until brown or use as unbaked pie shell.
Fill pie shell with blueberries. Combine other ingredients and pour over berries. Bake at 400° for 45 minutes.
Cream butter and sugar. Add flour, salt and soda. Mix well. Stir in oats and nuts. Press half of mixture into 9 x 13-inch pan. Spread with jelly. Cover with remaining crumb mixture. Bake at 400° for 25 minutes. Cool and cut into bars.
Combine carrots, sugar, raisins, pineapple and mayonnaise. Mix well and chill.
Cook rice until tender, lightly brown meat, onions, garlic salt and peppers. Mix with rice and 1 can tomato sauce. Line a greased casserole with about half of the cabbage. Spread meat mixture over this and cover with remaining cabbage. Pour remaining can of tomato sauce over top.
Bring water to boil; add oil. Take off stove. Add flour. Mix well. Add eggs and mix well. Put on cookie sheet. Bake until lightly browned at 325°.
Mix together all ingredients. Caramelize 3 Tbsp. sugar in bottom of double boiler. Add mixture to caramelized sugar and cook about 1 hour covered with lid. Refrigerate to cool completely. Invert onto dish and serve cold.
Fry bacon slowly. In a saucepan put sugar, salt and cornstarch. Mix thoroughly. Add beaten egg, vinegar, water, bacon and fat. This is a dressing to use on dandelions, endive and lettuce.
Preheat oven to 350°. Melt margarine in a small saucepan. Stir in cocoa. Add baking powder, salt and add flour 1/4 cup at a time. Beat with electric mixer until smooth. Add remaining ingredients. Pour into greased 9-inch square pan. Bake in preheated oven for 15 or 20 minutes or until done.
Brown hamburger. Drain and add tomato sauce, water and soup mix. Simmer 5 to 8 minutes. Cook macaroni and add. Put in casserole dish and top with Cheddar cheese. Bake at 400° for about 15 minutes. (Illinois.)
Mix margarine with stuffing mix. Place half of mixture in a greased 9 x 13-inch pan. Layer chicken, onion and soups. Top with remaining stuffing mix. Pour chicken broth on top. Bake at 350° for 60 minutes.
Mix 3/4 cup sugar, flour, 2 tablespoons cocoa, milk, melted margarine and vanilla together in 9-inch square pan. Spread evenly. Mix 1/2 cup sugar, brown sugar and 1/4 cup cocoa and sprinkle over batter. Pour water over top. Bake at 350° for 45 minutes.
Place roast on large square of double-thick, heavy-duty foil. Lightly oil inner cooking square. Season with salt and pepper and cover with soup. Seal package and place on medium hot coals for about 3 hours. Turn every 30 minutes. After 2 hours of cooking, open package and check for doneness. Rewrap and continue cooking until meat is tender. Serves 6 to 8.
Mix together beans, soup, milk, pepper and 1/2 can of onions. Put in a casserole dish. Cook on 350° for 25 minutes. Pour the rest of the onions on top. Cook 5 more minutes.
Cut tomatoes into slices. Sprinkle with salt and pepper. Put flour into a bowl. Coat tomatoes with flour, a few at a time. Cook in hot oil until done. (Cook on medium heat; don't overstir.)
Combine sugar and cocoa; gradually stir in milk. Add next 3 ingredients; mix well. Bring to boil over medium heat, stirring constantly; reduce heat and simmer 10 minutes without stirring. Remove from heat and stir in vanilla. Serve warm over vanilla ice cream. Yields 1 cup.
Use 13 x 9-inch greased pan. Bake in 350° oven for 35 to 40 minutes. Best if made a day ahead.
Deep fry flour tortillas in shape of bowl. After cooled, put in lettuce, chicken breast, mandarin oranges, chopped tomatoes, pineapple chunks, coconut and English walnuts. Add dressing.
Mix dry ingredients, cream oleo, sugar, add egg, vanilla. Add all to dry ingredients. Then add pumpkin and chocolate chips. Drop by spoonfuls. Bake at 350 degrees for about 20 minutes.
Preheat oven to 425°. Grease an 8 or 9-inch square pan. In medium bowl, combine flour, cornmeal, sugar, baking powder and salt. Stir in remaining ingredients, beating by hand just until smooth. Sprinkle the batter with crumbled bacon before baking. Pour batter into prepared pan. Bake at 425° for 18 to 22 minutes or until toothpick inserted in center comes out clean. Makes 9 servings.
Mix butter, sugar and egg until light and fluffy. Stir flour, baking powder, salt and vanilla. Add to creamed mixture and mix well. Chill dough for 1 hour. Roll dough into floured hands to desired size of pizza pan. Bake at 375° for 8 to 10 minutes.
Cook potatoes and onions in water until tender. Add milk. Cook bacon until crisp. Blend in flour and salt. Stir into the milk mixture. Cook until thickened, stirring constantly. Add corn and reheat.
Lay out 4 slices bread; top with cheese and ham. Repeat cheese and bread. Cut into quarters. Mix eggs and milk; add salt to taste. Turn bread pieces in egg mixture, then in bread crumbs. Fry in hot fat until golden brown. Serve hot. Yield: 4 servings.
Peel eggplant; cube into 1-inch cubes and boil in salted water until tender, about 10 minutes. Drain. Heat the butter in a large pan. Add the chopped onion; saute until golden and tender. (A diced green pepper may be added.) Add the tomato paste, the juice and the seasonings; bring to the boil, then remove from the heat. Add the cooked eggplant and the bread crumbs; toss lightly until well mixed. Turn into a buttered 1 1/2-quart casserole. Top with 1/4 cup buttered crumbs. Heat at 350° until hot and bubbling.
Mix all ingredients; beat with mixer. Bake in greased and floured tube pan at 350° for 1 hour. Remove from pan as soon as you can handle.
Combine ham, cheese, olives, onions, pepper and celery. Combine oil and tomato sauce; mix with other ingredients. Let stand overnight in refrigerator to blend flavors. Split bagels. Place 2 teaspoons mixture on each half and broil until bubbly. Make 40 pieces.
Blend sausage and cheese. Work in Bisquick. Form into balls. Bake at 425° until golden brown. These keep well and can be frozen.
Mix ground sirloin, bread crumbs, slightly beaten egg, tomatoes, olives, onion and other ingredients. Bake in 350° oven for 55 minutes.
Brown the first 3 ingredients. Cook noodles and mix everything together in a big roasting pan. Cover and bake 1 hour at 325°.
Beat brown sugar and eggs until thick. Add cream of tartar, then butter, flour and soda to make a rich dough. Roll out dough and cut into size of silver dollar. Put 1 date in each and pinch up edges. Bake on cookie sheets for 25 minutes at 350°. Makes 48.
Method: Preheat oven to 400°. Place all ingredients in blender. Blend well. Pour into buttered deep 9-inch pie pan. Bake at 400° for 30 minutes or until set. Cool before serving. (Tastes like coconut custard pie.)
Mix oil, lemon and Worcestershire sauce in cooking pan. Place catfish in pan and coat with mixture. Let marinate (best if overnight). Cook at 350 degrees until flaky, coating with mixture while cooking on both sides. Can also saute in pan on top of stove.
Soften margarine and cheese in microwave. Add mayonnaise, garlic salt and crab. Spread on English muffins and place on cookie sheet. At this point, put them in the freezer for about 15 minutes before cutting into quarters, using a pizza cutter. Broil until lightly browned and bubbly.
Cut bacon in half. Wrap each water chestnut with half slice bacon; secure with toothpick. Place in large skillet. Mix catsup and brown sugar; add to skillet and stir to coat water chestnuts. Bring to boil, reduce heat to low and simmer 30 minutes, stirring occasionally. Tilt pan to drain off bacon grease (I use a turkey baster). Remove to serving platter; serve warm. Bet you can't eat just one!
Melt butter in microwave; add seasonings and stir until blended. Pour half of butter mixture into large roasting pan. Add cereals, nuts and pretzels; stir until coated. Add remaining butter mixture and stir again until all pieces are coated. Bake at 250 degrees for 1 hour. Stir frequently to ensure that all pieces are baked. Remove and drain on paper towels. Stir in airtight container. Yield: 12 cups.
Mix together butter, crumbs, 1 cup peanut butter and powder ed sugar. Spread in a 13 x 9-inch pan. Melt 2 cups chocolate chips and 1 cup peanut butter; spread on crumb mixture. Keep in refrigerator. Cut into squares. Butterscotch chips may also be used.