HumbleIntelligence/food-ner-1-Million huggingface dataset:
Salt and pepper the roast. Secure bacon around the meat with toothpicks and place in crock-pot. Dissolve bouillon cubes in boiling water. Add onion, bay leaves, bouillon and beer to the crock-pot. Cook for 4 to 5 hours.
Mix all ingredients together and pour into oiled pan. Cook 30 minutes at 350°.
Mix eggs, milk, salt and dry mustard. Grease pan. Spread bread on bottom, sausage mixture on top and top with cheese. Chill overnight. Bake at 350° for 35 or 40 minutes, uncovered.
In buttered casserole place alternate layers of thinly sliced onions, crushed potato chips and grated cheese. Pour soup and milk over the top. Bake for 1 hour at 350°.
Beat egg. Blend in mayonnaise and soup. Stir in cooked, drained broccoli and onion and put into baking dish. Sprinkle with the bread crumbs. Bake at 350° for 35 minutes.
Cut up and boil potatoes and onions together, about 20 minutes. After it comes to a boil add oleo, milk and green beans. Let it come to a near boil and add thickening; stir until thickens.
Preheat oven to 400°. Grease a 2-quart casserole. Place potato slices into casserole. Sprinkle envelope of seasoning mix over potatoes. Stir in water, milk, butter and onions. Stir in frankfurters until well combined. Cover and bake 30 minutes, uncovered, and bake 30 minutes longer or until golden brown and potatoes are fork-tender.
Preheat oven to 375°. Bake 45 minutes. Cream 1/4 cup[ of the butter and 1/2 cup of the sugar. Beat in egg and vanilla. Sift 1 cup flour with baking powder and salt. Add alternately with milk, flour mixture and creamed mixture. Pour in a greased 9-inch square pan. Combine remaining sugar, flour and nutmeg. Sprinkle on top.
Mix eggs, sugar, oil and vanilla in bowl; add nuts. Sift together flour, baking powder, soda and salt in same bowl. Batter will be stiff. Grease pan or Pyrex dish and spread batter into it, then place package of chips on top of batter and press them in the batter a little. Bake in oven at 325° for 30 minutes.
Put pecan halves into a 1-quart measuring cup. Sprinkle with salt. Cut oleo into 4 pieces and place over top of pecans. Put in microwave and cook for 8 to 10 minutes on High. Mix evenly to distribute oleo. Drain on paper towels. Yields 1 pound.
Bring syrup and sugar to a slow boil and boil for 1 minute. Add peanut butter. Stir in Special K and pat into a greased 9 x 13-inch pan. Melt chocolate bits and butterscotch bits together and then spread over top of all.
Sift together first 4 ingredients. Cream butter and sugars. Add egg and vanilla to creamed mixture. Mix thoroughly. Blend in dry ingredients plus cereals and coconut. Shape dough by rounded teaspoonful into a ball. Place on a greased baking sheet and flatten slightly. Bake at 350° for 8 to 10 minutes, until golden brown.
Blend all cake ingredients together in large bowl. Beat 2 minutes at medium speed. Bake in greased and floured Bundt pan at 350° for 50 minutes. Cool 15 minutes, remove from pan and cool on rack. Cut cake into three layers. Spread 1 cup of frosting between each layer and spoon rest on top of cake. Garnish with chopped nuts.
Melt butter and mix with lemon juice and oregano. Brush mixture over salmon fillets. Lightly salt and pepper fillets. Let salmon stand at room temperature for 1 hour. Place fillets, skin side down, on a piece of aluminum foil. Fold up sides of foil to form a side about 1/2-inch high. Place foil on barbecue over wood or charcoal embers. Cover salmon with grill lid or piece of foil. Every 5 to 10 minutes, baste fish with sauce. Cooking time should be 25 to 30 minutes. Fish is done when it flakes with fork.
Saute garlic and onion in cooking oil; brown chicken parts. Add all other ingredients. Cook until done or until juice reduced into sauce-like consistency, stirring occasionally. Serve with steamed rice.
Mix sugar, flour and Quik. Add milk and egg yolks. Mix well. Cook on medium heat, stirring constantly, until thick. Beat until smooth. Pour into baked 9-inch pie crust. Beat whites until stiff. Add 1/2 cup sugar and 1/4 teaspoon cream of tartar. Beat until stiff peaks form. Put on pie and cook for 15 minutes at 350° or until brown as desired.
Mix together chocolate syrup, instant coffee, sugar and water in top of double boiler. Place over low heat and cook, stirring constantly until well blended. Remove from heat; stir in milk; chill. Pour into punch bowl. Spoon in ice cream; stir until partially melted. Just before serving, pour in carbonated water. Spoon whipped cream or Cool Whip over the top. Yields about 36 (1/2 cup) servings.
Pour into well-greased crock-pot. Add salt and pepper to taste. Cover and cook on low 7 to 9 hours (less) or on high 3 hours. Sprinkle remaining onion rings over top before serving. Makes a large amount; can be cut in half.
In mixing bowl, cream together oleo and cream cheese until fluffy; set aside. Sift together flour, baking powder, salt and sugar. Gradually blend into creamed mixture. Add eggs, mixing to form stiff dough. Chill at least 2 hours. When dough is chilled, roll and cut into size big and thick enough for thumbprint. Fill thumbprint with preserves. Bake in 375° oven for about 15 minutes or until browned.
Wrap chestnuts in bacon. Secure bacon with toothpick. Mix together ketchup and sugar. Cover chestnuts with mixture. Bake 375° for 40 minutes.
Wash chilies, remove seeds and pat dry. Layer half the chilies, then half the cheese in pan. Repeat this step. Beat eggs, add flour, salt and can of milk. Beat well and pour over top of cheese. Preheat oven to 350°. Watch baking time carefully toward end as ovens vary.
Place roast in large roasting pan. Combine the remaining ingredients. Mix well. Pour over roast. Cover with top to the roaster or heavy-duty aluminum foil. Bake at 300° for 6 to 7 hours. Cool. Slice very thin or shred in food processor for sandwiches.
Combine ingredients. Mixture should be consistency of hard dough and easy to handle. Shape into pieces the size of a walnut, then lengthen the dough into the shape of an Idaho potato. Roll in cinnamon.
Cut steak in pieces. Mix remaining ingredients and pour over steak. Let stand overnight covered and refrigerated. Fry in skillet, dipping meat into marinade when turning.
Saute onion and celery in oil until done. Meanwhile, cook rice and broccoli separately until done. Drain broccoli. Mix all ingredients together. Pour into a 2-quart casserole dish. Bake at 375° for 10 minutes, or until hot throughout. This is also good with cooked chicken added.
Place chicken in crock-pot. Mix soup and milk together and bouillon cube. Pour over chicken. Roast on low all day or all night. Boil rice as directed and spoon sauce over rice.
Wash and drain the scallops and season with salt. Toss the crackers with the melted butter. In a greased 8 inch square baking dish, arrange alternate layers of crackers and scallops, beginning and ending with the crackers. Pour the light cream over the top. Sprinkle with pepper and paprika. Bake at 425° for 30 minutes.
Preheat oven to 350°. Drain peas and discard juices. Mash peas with a fork, leaving some chunks. Do not use blender. Add remaining ingredients to the peas and mix well. Spread in a baking dish and bake at 350° for 20 to 30 minutes or until the dip bubbles. Serve warm with tortilla chips. Makes about 2 cups.
Preheat oven to 350°. Beat first 4 ingredients with an electric mixer until creamy. Beat in egg and vanilla. In another bowl, combine flour, soda, and salt; gradually add to peanut butter mixture, beating well. Place 1/4 cup sugar into a small bowl. Shape dough into 1 inch balls, and roll in sugar to coat. Place on greased cookie sheets. Bake for 10 minutes. Remove from oven, and quickly press a Kiss into each cookie. Bake 3 to 5 minutes or until lightly browned. Cool on wire racks.
Put Hormel chili, green and red chili, chopped chilies and Velveeta cheese in crock-pot and cook on low for 2 hours or cook slowly on stove. Mix cream cheese with 1/2 cup chopped green chilies; spread over flour tortillas. Roll and slice at an angle into bite size pieces. Serve with corn chips. Fabulous served over burritos.
Roll out Velveeta cheese between 2 sheets of wax paper. Do the same with cream cheese. Put cream cheese on top of Velveeta cheese. Mix rest of ingredients out on cream cheese and roll up like a jelly roll. Sprinkle with seasoned salt.
Cream the first ingredients together. Add eggs one at a time, mixing well after each one. Add cake flour and mix well. Put into a 10-inch greased angel food pan. Bake at 325° for 1 1/2 hours.
Preheat oven to 350°. In a large bowl mix peanut butter and butter; beat until smooth. Add sugar, eggs and vanilla. Beat until creamy. Blend in flour and salt. Stir in one cup morsels. Spread in a 13 x 9-inch pan. Bake 25 to 30 minutes until it begins to brown.
Soften cream cheese; mix in next 5 ingredients, then chill at least 3 hours. Roll cheese mixture into a ball, then roll in chopped nuts. Serve with an array of crackers. Refrigerate leftovers.
Dissolve sugar in warm water. Add pineapple juice, orange juice, lemonade and bananas. Stir together and freeze in quart containers. When ready to use, take punch out of freezer. Add 1 quart frozen punch to 1 quart of lemon-lime soda. Makes 5 quarts of punch or 51 (5 ounce) cups.
Crush chocolate wafers until very fine. Mix with 2 tablespoons oleo (room temperature). Reserve 1/3 cup for topping and press the remaining crumbs into a 9 x 13-inch pan. Bake at 350° for 5 to 10 minutes. Cool.
Combine in shallow baking dish. Top with 1 cup brown sugar and 1 cup nuts with 1/2 cup flour (1/2 this topping is enough). Slice 1 stick oleo and put on top and brown in oven at 350°.
Combine zucchini, broth, milk, oats, carrots and salt in blender. Blend until smooth, about 15 seconds. Combine zucchini mixture, yogurt and chives in large bowl; mix well. Cover and chill several hours. Sprinkle with additional chopped chives to serve, if desired. Additional milk may be added if soup becomes too thick upon standing. Makes about 6 servings.
Heat oven to 250°. Blend butter and seasonings. Mix Kix, Cheerios, cheese crackers, pretzels and nuts in 13 x 9 1/2 x 2-inch pan. Pour butter and seasonings over and stir. Bake 1 hour, stirring carefully with wooden spoon every 15 minutes. Makes 6 cups.
Pre chill ingredients. Blend in punch bowl by beating with wire whisk. Dust with nutmeg. Add ice and serve.
Mix sour cream and brown sugar until well blended. Add grapes and pecans. Let stand in refrigerator for at least 1 hour before serving.
Brown meat after rolling in flour. Place in crock-pot. Pour on soup. Cook on low for several hours, until meat is tender and done.
Preheat oven to 350°. Cut chicken breasts into 1-inch triangles. In medium mixing bowl, stir together Italian dressing, garlic powder and onion powder. Stir in chicken triangles until all pieces are coated with dressing mixture. In large mixing bowl, stir together Parmesan cheese, pecans and crushed crackers. Pour off any liquid from chicken pieces, then carefully stir chicken pieces into cracker mixture until each piece is coated. Cover large baking sheet with foil, then spray with nonstick spray. Spread coated chicken pieces onto foil, keeping pieces from touching each other. Bake in preheated oven for 20 minutes. Remove from foil. Put a toothpick in each chicken bite to serve. Serve with your favorite dipping sauce. Makes 8 servings.
Combine warm water, yeast and sugar. Cover and set aside. Combine flour and salt and cut in shortening. Add yeast mixture. Knead about 5 minutes. Let rise about 2 hours or until double in size. Punch down and divide into thirds. Roll each piece out until 1/4 inch thick. You can refrigerate extra dough. Cook 1 pound sausage or ham sausage per loaf. Drain well. Cover dough with sausage and cheese if desired. Roll up into loaf and wet edges to seal. This is important. Let rise again. Bake at 375° for 30 minutes. This freezes well.
In a 6-quart saucepan or wok, combine all ingredients. Heat over low heat or low setting at 200° for 10 minutes or until hot. Do not boil. Add 1 thinly sliced navel orange and 1 cup apple brandy. Serve hot in glass punch cups.
In large bowl beat eggs, add sour cream. Stir in sugar, 2 tablespoons flour, vanilla and salt; mix well. Stir in apples. Pour in pie shell. Bake at 350° to 375° for 15 minutes. Meanwhile combine butter, brown sugar and remaining flour. Sprinkle on top. Bake 20 to 25 minutes more.
Boil sweet potatoes for 20 minutes. Drain. In an ungreased baking dish layer sweet potatoes; then place apples over potatoes. Pour apple juice over apples; bake at 350° for 25 minutes uncovered.	Take the casserole out of the oven and mash the mixture with potato masher to desired consistency.	Stir in cinnamon and dot with butter slices. Cover and bake an additional 15 minutes.
Beat egg yolks until thick and lemon colored.	Beat in sugar gradually.	Sift flour and salt together and add alternately with water to	first mixture;	add lemon extract and rind. Beat egg whites until foamy; add baking powder and continue beating until they hold a point. Fold into egg yolk mixture. Pour into an ungreased aluminum angel food cake pan. Bake at 325° for 50 to 60 minutes.
In a mixing bowl, sift together the flour, baking powder and salt. Mix in corn flake crumbs. In a separate bowl, combine egg, milk and honey. Add egg mixture to dry ingredients. Add shortening and stir only until combined. Fill greased muffin cups 2/3 full. Bake at 425° for about 20 minutes. Makes 1 dozen muffins.
Put whipped topping into a bowl. Sprinkle pudding mix over top and add all other ingredients. Mix well. Refrigerate overnight.
Mix all ingredients together. Pour into a greased pan. Bake at 375° for 30 to 35 minutes.
Combine all ingredients; do not drain fruits. Spoon into 3 1/2-ounce paper or plastic cups. Insert wooden sticks, if desired. Freeze until solid.
Beat pudding mix and milk until slightly thickened. Fold in Cool Whip. Spread half the mixture in bottom of a 9 x 13 x 2-inch pan. Sprinkle with crushed vanilla wafers. Slice bananas and put on top of wafers (as many as you want). Cover with remaining pudding mix. Chill before serving.
Mix together vanilla wafers, butter and powdered sugar; pat into bottom of a 9 x 13-inch buttered glass dish or pan. Blend together eggs, sugar and cream cheese; spread on top of crumb mixture. Bake at 350° for 20 minutes. Cool. Spread pie filling on top of cream cheese mixture. Top with whipped cream or Cool Whip.
Saute onion, garlic, green and red pepper and celery until glazed appearance; add parsley, red pepper sauce and Worcestershire and soy sauce. Cook over medium heat; add tomatoes and shrimp and cook until pink. Add frozen veggies and snow peas last and cook over medium heat for about 10 minutes. Add cornstarch to thicken with the cold water. Cover and steam for about 7 minutes. Serve over rice.
Beat and pour over. Spread remaining Cool Whip mixture over top. Sprinkle with flaked almonds. Chill.
Combine sugars, margarine, syrup and salt in a 2-quart cup. Microwave on High 2 minutes; stir. Microwave again 2 minutes. Be careful. Add baking soda. Stir well with a wooden spoon. Immediately pour syrup over popcorn in bag. (When you are pouring syrup over corn, put the popcorn in a brown bag.) Fold the bag down 2 or 3 times. Microwave on High 1 minute; remove and shake bag. Microwave for 1 minute; remove and shake bag. Microwave 1 minute; pour onto wax paper.
Take 1 piece thin sliced ham, cut into 4 strips and set aside. Combine together cream cheese and Cheddar cheese until soft and creamy. With a butter knife, take each strip of ham and spread cheese mixture on it. Roll each strip of ham up and put a toothpick in to hold it together.
Mix together apples and nuts with 1/2 cup sugar. Set aside. Mix together remaining ingredients. Fold in apple and nut mixture. Pour into a 9 x 13-inch pan (or one a little smaller). Bake 40 minutes. Cool before cutting.
Mix dill weed, Ranch dressing and oil. Pour over crackers. Mix thoroughly. Bake at 250° for 15 minutes.
Fry onion until transparent in margarine or butter. Add meat and brown well. Add all other ingredients. Simmer 1 1/2 hours.
Bring sugar and water to boil. Reduce heat and simmer until syrupy, about 8 minutes. Cool. Combine other ingredients in large bowl. Stir in cool syrup. Spoon into 18 foil-lined muffin cups and freeze until firm, about 4 hours. Let stand 5 minutes before serving.
Arrange wings in baking pan. Mix all other ingredients and pour over chicken.	Bake two hours at 325° or until sticky.
Combine cornflakes, oats, bran cereal and dates in large bowl. Mix peanut butter, egg whites, Equal and vanilla in small bowl until smooth; pour over cereal mixture and stir until all ingredients are coated. Shape mixture into 1-inch mounds; place on lightly greased cookie sheet. Bake in preheated 350° oven until cookies are set and browned, 8 to 10 minutes. Cool on wire racks. Makes about 2 dozen.
Mix dry ingredients. Cream sugar, margarine and egg. Beat well. Stir in banana, cereal and vanilla. Add nuts and wheat germ. Bake at 350° for 45 to 50 minutes in a well-greased metal loaf pan or for 60 minutes at 325° in glass loaf pan.
Mix all ingredients, except butter. Bake at 350° for approximately 45 minutes. Last 15 minutes, add butter.
Combine ingredients. Place in center of cleaned out round of French bread. Serve with French bread or Ritz crackers.
Mix in a large bowl. Pour into 13 x 9-inch pan or casserole and bake at 350° for 30 minutes.
In double boiler, melt morsels with milk and butter. Remove from heat. In large bowl, combine nuts and marshmallows. Fold in chocolate mixture. Spread in wax paper lined 13 x 9-inch pan. Chill 2 hours or until firm. Remove from pan; peel off wax paper. Cut into 40 squares. Cover and store at room temperature.
Heat oven to 350°. In a large bowl, toss hot spaghetti with olive oil. In a small bowl, combine eggs and 1/2 cup grated Parmesan. Stir in spaghetti. Pour spaghetti mixture into a lightly greased 10-inch pie plate and form into a crust. Spread Ricotta evenly over the crust, not quite to the edge, and top with spaghetti sauce. Bake uncovered for 25 minutes. Top with Mozzarella and bake for 5 more minutes. Remove from oven and sprinkle with remaining Parmesan. Cool 10 minutes before cutting.
Layer as listed. Bake at 350° for 35 minutes, or until golden brown. Delicious when served with vanilla ice cream.
Mix eggs and milk with eggplant. Gradually add dry ingredients which have been sifted together. Add onion and seasonings. Mix well and add by teaspoons to hot oil. Fry until golden and well done.
Finely chop onion, bell pepper, pimento and pickles. Add to chopped eggs. Toss gently. Serve on a bed of lettuce.
Combine all ingredients and place in casserole dish (9 x 13-inch) and bake at 400° for 1 hour.
Brown beef with the first 4 ingredients. Add chili powder and soup. Mix. Add Velveeta cheese. Stir until cheese melts. Serve with nacho chips.
Mix well and press in an ungreased pan. Bake 5 minutes at 350°. Turn oven down to 325° and bake 15 to 20 more minutes.
In a large bowl, toss together cabbage, carrots, green pepper and onion. Mix vinegar, corn oil, sugar, celery seed and garlic salt. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Makes 7 cups.
Fill a seamless ring mold halfway with water. Freeze, then arrange fruits on top of ice (peach slices, grapes or berries). Pour more water into mold, not covering fruit completely. Freeze again, then unmold and float in punch.
Mix well. Drop by tablespoon into hot grease. Be sure grease is deep enough so that hush puppies will float and can be easily turned.
Dissolve sugar in hot tea and put in cloves tied in cheesecloth. Add fruit juices and salt. Keep piping hot but do not boil. Take spices out after about 25 to 30 minutes.
Mix together thoroughly. Let children mold it into small figures or roll into balls; any kind of shape they like. Roll in chocolate sprinkles, powdered sugar or any kind of colored party sprinkles. The children can make it and eat it, too. Kids love it.
Combine all ingredients. Add boneless chicken breasts. Coat well. Bake at 375° for 1 hour; baste frequently.
Mix ingredients (1 minute, scrape sides; mix 30 seconds more) and store in closed container in refrigerator overnight. The next morning, it is ready to be cooked. Shake well or stir well. Cook 1/4 cup liquid in small frying pan on medium heat for 1 minute or until lightly brown. Place on wax paper.
Wash and boil sweet potatoes in jackets until tender. Peel and rinse. Season with remaining ingredients and whip until fluffy.
Wash the lettuce and thoroughly pat dry (I use terry cloth towels). In a large salad bowl, tear lettuce into bite size pieces. Clean onions, leaving about 1/3 to 1/2 of upper greens. Chop into small pieces and sprinkle over lettuce.
Press dough onto cookie sheet and bake at 400° for about 20-25 minutes. Cool completely. Mix the next 5 ingredients and spread onto crust. Top with a mixture of chopped vegetables. Press gently. Refrigerate until serving time. Pizza cutter works well to cut into bars. (May also add shredded Cheddar cheese to top of pizza.)
Preheat oven to 450°. Sift together dry ingredients into mixing bowl. Blend lard in with pastry blender until mixture is the consistency of coarse cornmeal. Add all buttermilk and stir with fork to form a soft dough but not sticky.
Preheat oven to 350°, grease and flour 2 - 9 inch cake pans. Mix cake mix oil, jello, eggs, milk and one tsp. orange extract. Pour into cake pans and bake for 25 minutes. Let cool and split each cake in half, making four cakes. Mix sour cream, sugar, sunny delight and one tsp. orange extract in a bowl on medium until well blended. Fold in cool whip and spread between layers and on top and sides. May have to refrigerate to firm before spreading on cake.
Mix together first 3 ingredients. Add Cool Whip. Mix well. Pour in graham cracker crust. Refrigerate.
Mix powdered sugar and softened cream cheese. Mix pudding as directed on package. Combine and add Cool Whip. Layer with Oreo cookies.
Boil chicken; remove bones, then mix soups and Ro-Tel with chicken. Top with crushed corn chips and grated cheese. Bake at 350° for 20 to 30 minutes in casserole dish.
Cook chicken slowly until tender. Add salt 30 minutes before it is done. Remove chicken and strain broth. Take meat from bones and chop fine. Add to broth. Add corn (cut from cob) celery and seasoning. Add noodles 10 minutes before done and cook until noodles are tender.
Roll into balls and press with a floured bottom glass. Sprinkle with cinnamon and sugar of glaze. Bake in oven at 350° for 10 minutes.
Mix Ricotta, Feta, eggs, pepper and parsley with chopped spinach. (Use hands to mix thoroughly.) Cut fillo dough size of pan if needed. Cover fillo dough when not being used to prevent drying out. Butter pan and place one layer of fillo on bottom of pan; brush with butter. Repeat until 8 to 10 layers have been used, brushing each with butter. Add 1/2 of spinach-cheese filling and cover with one layer fillo. Brush with butter and repeat until 7 to 8 layers of fillo are used. Add remaining spinach-cheese filling and cover with one layer fillo. Repeat layering process until 8 to 10 layers have been used. Butter top sheet. With sharp knife, cut through top layers of fillo only, in square or diamond-shaped pieces. Sprinkle with a little water (to prevent cut edges from curling up) and bake in 350° oven for about an hour or until golden brown. Cut pieces through when ready to serve.
Mix all together. Put 1/2 cup of mixture in crescent roll square (2 pinched together). Sprinkle seasoned bread crumbs on chicken. Fold dough over and pinch tops closed. Bake at 350° for 20 to 25 minutes. Serves 4.
Place roast in crock-pot, fat side down. Mix bouillon with water and pour in the crock-pot. Sprinkle other ingredients on top of roast. Place on high setting for 5 hours.
In 10-inch frying pan, saute onion and green pepper in oils until slightly transparent. Add meat, rice and soy sauce. Cook about 1 minute. Stir in peas. Add egg. Cook thoroughly, about 1 minute. Serves 6 people.