HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread one package of rolls on cookie sheet. Mix cheese, sugar an vanilla well and spread over rolls. Cover with second package of rolls. Beat egg well and brush on top, then sprinkle with brown sugar and cinnamon mixture. Bake in a 350 degree oven until browned on top. Cool before cutting.
Combine cornmeal, flour, baking powder and salt. Mix well. Add buttermilk, eggs and vegetable oil. Stir well. Stir in cheese, corn, onion, bacon and pimento. Pour into greased 9-inch square pan or 8-inch black iron skillet. Bake at 350° for 40 to 45 minutes or until lightly browned. Makes 8 or 9 servings.
For each serving, lay out 1 large square of foil. On this, add in order, the following: 1 hamburger patty, onion slices, sliced potato and carrot. Add salt, pepper and 1 pat of margarine. Close foil and bake at 350° for approximately 1 hour or until veggies are tender.
Mix flour, powdered sugar and margarine; press into a 9-inch pie plate. Bake 10 to 15 minutes at 350°. Mix boiling water, jello and cornstarch; cook until thick and allow to cool. Fill cooled crust with 3 to 6 cups fresh berries. Pour cooled sauce over berries. Refrigerate until serving. Serves 6.
Mix pie filling and lemon peel in an 8 x 8 x 2-inch pan. Combine baking mix and butter in small bowl. Add water. Stir vigorously until dough forms a ball and cleans bowl. Drop dough by spoonfuls onto fruit mixture. Bake at 350° for 25 to 30 minutes or until topping is golden brown. Makes 9 servings.
Cook water, sugar, cornstarch and salt until clear, stirring constantly. While hot add jello and stir until dissolved. When cool add fresh berries and pour into baked pie crust.
Cream butter. Add sugar and eggs; beat until fluffy. Add vanilla. Mix together dry ingredients. Add to butter mixture alternating with dry ingredients. Mix well.
Combine all ingredients except milk, flour and cheese. Cover and simmer 20 minutes or until vegetables are soft, especially broccoli (add water if necessary). Gradually add all milk to flour in shaker; add to vegetables gradually. Stir and boil until thickened. Then add cheese just before serving. Turn off heat and stir.
In mixing bowl, combine eggs, tuna, onion, salt, pepper, mustard and mayonnaise; mix well. Cut off lengthwise top 1/2 of French bread. With a fork, hollow out bottom 2/3 of loaf. Save unused bread crumbs. Fill loaf with tuna mixture. Cut cheese slices in 1/2 and place over tuna mixture; replace top of bread. Cook, uncovered, on paper towel, 3 minutes or until cheese is melted. Slice 1 to 2-inches thick for serving.
Preheat oven to 350°. Cut candied cherries in half. Mix coconut and baking cocoa in large bowl. Stir in condensed milk and vanilla. Drop by rounded teaspoonfuls onto greased cookie sheet. Press 1 cherry half into each cookie. Bake 8 to 10 minutes until almost set. Remove immediately from cookie sheet to wire rack. Store loosely at room temperature. Yields 4 dozen.
Mix first 6 ingredients and roll into ball, door knob size. Mix tomato sauce and sugar together and pour over meatballs. Cover with foil. Bake at 350° for 45 minutes. Uncover, turn meatballs over and bake 15 minutes more. Makes large amount.
Mix first 4 ingredients in a large bowl; set aside to cool. Chop garlic cloves in Cuisinart. Add potatoes; mix well. Then starting with vinegar, add oil. Alternate until used; end with vinegar. Add pepper; mix until smooth. Last, add cold water and mix until creamy.
Cook and drain the spaghetti. Beat milk and eggs; toss with spaghetti. Spread in greased 9 x 13-inch pan. Top with spaghetti sauce. Add remaining pizza items. Bake at 350° for 30 minutes. Serve 8 to 10.
Bake cake mix in oblong pan, 13 x 9 x 2-inches as directed on package. Spread Butterscotch Filling over top of cooled cake to within 1/2-inch of edge. Sprinkle chopped nuts over filling. Frost sides and top of cake with Marshmallow Frosting. Melt chocolate; dip back of spoon into chocolate and form swirls on frosting.
In a large saucepan, saute onion in oil until tender. Stir in tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes or until thick and bubbly, stirring frequently. Add shrimp. Cover and simmer for 4 to 5 minutes or until shrimp turn pink. Serve over spaghetti. Makes 4 servings.
Mix together thoroughly all ingredients except pecans, then stir in pecans (halves or chopped). Pour into unbaked crust and bake at 375° for 40 to 50 minutes.
Sift dry ingredients together. Add remaining ingredients and stir only to blend. Drop by tablespoonfuls into deep fat or oil heated to 350° and fry 2 to 3 minutes, or until golden brown. Drain on paper towels. Makes 18.
Brown meat and onion. Add garlic. Stir in soup and water. Add 1/2 the cheese. Cook noodles and spaghetti per directions on package. Drain. Add cooked noodles and spaghetti. Mix well. Put in casserole. Add remaining cheese. Bake at 350° for 35 to 40 minutes.
Soak the sole in lemon juice for 20 minutes and drain. Spread the mustard on the bottom of the fish. Generously shake on the Parmesan cheese. Take 2 to 3 pieces of asparagus and place in the center of the fillet. Roll the fish. Place in greased baking dish. Pour white wine over fish. Bake at 400° for 20 minutes or until fish is done. Sprinkle with dill and paprika for color.
Preheat oven to 400°. Melt butter over low heat. Grind pecans. Flatten chicken breasts to 1/4-inch thickness. Dip chicken into mustard mixture and roll in ground pecans. Arrange chicken in single layer in lightly greased baking pan. Bake 15 minutes or until golden brown/tender.
Combine all and cook at 300 degrees for 3 hours. Serve over noodles or rice.
Combine soy sauce, water, sugar, onion, garlic salt and ginger. Let stand 10 minutes. Mix meat and crumbs and stir in soy mixture.
In crock-pot mix tomato paste with 1 can of water; add remaining ingredients (Cavender's to taste; I sprinkle heavily over top), then stir to mix evenly. Cook all day on low or half day on high. Serves 6.
Blend partially frozen corn with a little milk in processor to a thick mash consistency. Then mix all ingredients in large bowl and pour into greased casserole. Bake at 350° for 40 to 60 minutes. Can bake, freeze and reheat.
Sift together flour and sugar. Combine butter, cocoa and water in a saucepan. Bring to a rapid boil. Stir well, stir in slightly beaten eggs. Pour into a greased pan 15 1/2 x 10 1/2 x 1 pan. Bake at 375 degrees for 30 minutes. When done and while cake is still hot, spread with icing.
Melt butter in saucepan. Stir in chili powder and garlic salt; drizzle over popcorn in a large bowl. Toss gently to coat well. Pour into lightly greased 15 x 10 x 1-inch baking pan. Spread evenly and sprinkle with grated cheese. Bake 5 minutes at 325° or until cheese melts. Remove from oven and stir. Serve as a topping for soups, chili, etc. or as a snack. Makes 2-quarts.
Mix all of the ingredients together and pour into pie crust. Bake at 300° for 30 minutes.
Cook pasta 10 minutes. Pour cool water over pasta to stop the cooking. In large bowl, mix pasta, sour cream, Ranch dressing, vegetable mix and pepperoni.
Place rice in bottom of large baking dish. Put chicken on top. Pour soup over all. Bake at 400° for 40 minutes or until chicken is done. Serves 4.
Sift together dry ingredients. Cream together shortening and sugars. Add vanilla. Add eggs and beat. Add flour mixture. Add oats and chocolate chips. Bake for 12 minutes at 350°.
Wash beans and soak overnight in a large kettle; drain in the morning. Add water to make 5 quarts; add bone and simmer for 2 hours or until beans fall apart. Add potatoes, onions, celery and garlic. Simmer one more hour. Remove the bone, cut up the meat and put the meat back in. Season to taste.
Mix all ingredients well and pour in a 13 x 9 x 2-inch pan.
Scald milk. Add shortening, sugar and salt; cool to lukewarm. Soften yeast in this mixture. Add eggs, orange juice and peel; beat thoroughly. Add flour; mix until a soft dough. Cover; let stand 10 minutes. Knead on lightly floured surface. Place in greased bowl; let rise in warm place until double in bulk, about 2 hours. Punch down. Roll dough 1/2-inch thick. Cut in a 10-inch strip, 1/2-inch wide. Tie each in a knot. Arrange on a greased baking sheet. Cover. Let rise until doubled. Bake in hot 400° oven for 15 minutes. Spread with orange topping. (Can omit orange peel.)
Bring sugar, milk, margarine or butter and cocoa to boil and boil hard nonstop boil for 1 minute, then remove from heat and quickly add 3 cups quick cooking oats, 1/2 cup peanut butter, 1 teaspoon vanilla extract and 1/2 to 1 cup nuts, if desired. Stir well. Drop by teaspoon on wax paper. Let stand 1/2 hour until dry.
Cook and stir ground beef and onion until brown. Season with salt and pepper. Add soup; stir until blended. Add cabbage chunks; toss lightly. Cook over low heat for 30 minutes or until cabbage is tender.
Break ground meat into large pieces while adding it to a large skillet. Cook meat over high heat until beef is brown or turkey sausage is no longer pink. Drain off fat. Stir in the seasoning packet from the Oriental noodles, undrained tomatoes and undrained corn. Slightly break up the noodles while adding them to the meat mixture in the skillet. Stir until combined. Bring mixture to boiling, then reduce heat. Cover; simmer for about 10 minutes, or until noodles are tender and flavors are blended.
Cook broccoli until tender. Arrange in bottom of greased casserole dish. Mix rice, soups, onions, milk and cheese. Spread over broccoli and bake at 325° for 30 minutes.
Melt butter and stir in soups and water. Pour just enough of soup mixture in the bottom of a baking dish to cover the bottom of the dish. Place uncooked rice on top of this. Then pour 1/2 of the liquid mixture over rice. Place chicken pieces over this and pour the rest of the soup mixture over it. Bake at 250° for 3 hours. Recipe doubles easily. Makes a great Sunday dinner.
Make dough into a ball. Chill (overnight if possible). Roll thin and cook on greased sheet. Bake at 350° for 12 minutes or until edges are slightly browned. Let cool on sheet before moving.
Grease muffin tins well. Beat egg until fluffy. Add flour slowly. Add milk and beat again. Use baster to fill muffin cups 3/4 full. Place in cold oven. Turn heat to 450°. Makes 4 to 5 regular size or 1 dozen cocktail size. Regular muffins bake in 35 minutes; cocktail muffins bake in 20 to 25 minutes. May be filled with grated cheese or ham.
Mix orange juice, sherbet, apple juice and pineapple juice. Add ginger ale just before serving. Yields about 10 servings.
If using link sausage, prick with fork and parboil in a small amount of water in covered skillet for 5 minutes. Drain and chop sausage. Fry with onion until brown, stirring often. Spoon off excess fat. Mix bread crumbs, egg and parsley with sausage. Cook shells according to directions and drain well. Spoon sausage into each shell. Pour half of sauce on bottom of casserole. Arrange shells in dish. Pour remaining sauce over shells. Cover tightly with foil. Bake 30 minutes at 350° or until bubbly hot. Remove foil; sprinkle cheese over top and bake 10 more minutes.
Make the cake mix. (Substitute 1/2 cup powdered chocolate with Royal instant chocolate pie filling.) Pour half the cake mix in greased and floured pan. Bake 15 minutes.
Mix pineapple, sugar, eggs and flour together; put in buttered casserole dish. Melt butter in skillet; pinch off bread and stir into butter. Put on top of casserole. Bake at 350° for 30 minutes.
Preheat oven to 425°. Spray nonstick spray into muffin tin cups or use paper cups. In medium bowl, thoroughly combine the two kinds of flour, cornmeal and baking powder. In a small mixing bowl, lightly beat egg whites. Stir in the oil, grape juice concentrate, crushed pineapple, pineapple juice and skim milk. Add the egg and fruit mixture to the dry ingredients, mixing just to moisten. Fill 12 muffin cups 2/3 full and drop about 1/2 teaspoon of fruit jam on top of each muffin. Bake for 15 to 20 minutes or until a cake tester inserted in the center of the muffin comes out clean. One serving (1 muffin) contains 1 starch/bread exchange, 1/2 fruit exchange, 1 fat exchange, 152 calories, 25 grams carbohydrates, 3 grams protein, 5 grams fat, a trace of fiber, 0 milligrams cholesterol, 100 milligrams sodium and 28% calories from fat. Makes 12 servings.
Blend all ingredients and pour into 2 floured and greased loaf pans. Bake at 350° for 1 hour.
Mix juices in large container. Add cherries, pineapple, frozen lemonade, frozen orange juice and large package of lemonade (follow directions on package). Add sugar to taste. Slice lemons and oranges in small pieces and add to punch. Add ginger ale when ready to serve. Serves 45 to 50.
Run cookies through blender. Cream together cream cheese and set aside. Mix pudding and milk together. Add vanilla and Cool Whip. Add cream cheese.
Dump all ingredients into microwavable bowl. Microwave on High for 2 1/2 minutes. Remove and stir; microwave 1 more minute. Remove; add 1 tablespoon vanilla and 1/2 cup chopped nuts, if desired. Mix and pour into a buttered dish. Let cool. Cut into squares.
Cream butter; add sugar gradually. Add eggs, one at a time. Add sour cream. Sift flour and soda; add gradually to creamed mixture. Add flavorings and mix well. Spoon batter into a greased and floured tube pan. Bake in 325° oven for 1 1/2 hours.
In large pot, melt butter. Add onion, chopped fine. Cook until tender over low heat. Add 1 gallon water; bring to boil. Add celery and carrots, chopped very fine. Cut potatoes very fine and add them. Add chives, salt and pepper. Add balance of water and milk. Reduce to low heat. Cook for 2 to 3 hours or more, until cooked down and thick.
Cut package of dates in half. Pour hot water and soda over them. Cool. Cream sugar and shortening. Add to date mixture. Add salt, eggs, vanilla, cocoa and flour. Pour into a 9 x 13-inch pan. Sprinkle nuts and chocolate chips on top. Bake at 350° for 25 minutes. Serve with whipped cream.
Cook broccoli according to package directions. Drain. Arrange in buttered baking dish. Sprinkle with half of the cheese. Add chicken. Season to taste. Top with rice.
Grease a 9 x 13-inch baking dish with butter. Put cubed or torn bread in dish; sprinkle with cheese. Beat together eggs, milk, onion powder and pepper. Pour mixture over cheese and bread. Sprinkle crumbled bacon, mushrooms and/or broccoli over top of bread and cheese in dish. Cover and chill overnight in refrigerator. Preheat oven to 325°. Bake uncovered until set, about one hour. (Tent with foil if top browns too quickly.) Serves 12.
Heat oven to 375°. Lightly coat cookie sheet(s) with nonstick cooking spray. Stack tortillas and cut in 8 wedges (you'll have 48). Arrange wedges in a single layer on prepared cookie sheet(s). Lightly spray tops with cooking spray. Bake 9 to 11 minutes until golden and crisp. Slice onto wire rack to cool. Meanwhile, melt chocolate in a small saucepan over low heat. Put caramels and water in another small saucepan and stir constantly over low heat until caramels melt. Working with about 12 at a time, place wedges on a wire rack and drizzle with chocolate and caramel. Remove to waxed paper to harden. If necessary, remelt caramel and/or chocolate over low heat between batches. Store airtight with waxed paper between layers.
The day before or a few hours before cooking, make a soft paste of dry mustard, Worcestershire sauce, olive oil, salt, pepper and a little vinegar in proportions to make spreadable. Rub the bird well inside and out with this, then place inside a whole onion, cut in half, 2 pieces celery and little parsley. Lay 2 pieces of bacon across breast and stick hunks of butter (about 1 stick) between drumstick and body. Soak cheesecloth or dish towel in olive oil. Lay over bird and put in uncovered roaster. Add 1 or 2 cups stock. Bake at 300° for 30 minutes per pound for a 7 to 10 pound turkey or 18 minutes per pound for a 15 to 18 pound turkey. Baste once or twice. Browns beautifully and juicy.
Mix all ingredients. Pour into a greased and floured tube pan. Start in a cold oven. Bake at 325° for 1 1/2 hours.
In 13 x 9 x 2-inch baking pan, place pie filling and pineapple and sprinkle cake mix on top. Melt butter and spread over cake. Do not stir. Bake at 350° for 1 hour or until done. May add nuts, if desired. Serve warm with ice cream.
Saute sausage and drain. Beat eggs with milk, salt and mustard. Layer bread cubes, sausage and cheese in a 9 x 13-inch dish. Pour egg mixture on top. Bake at 350° for 40 minutes.
For 4 servings, you will need 1 3/4 to 2 pounds baby beef ribs.
Mix in order given. Bake in 350° oven for 1 hour in tube pan, coated with oil and flour.
Use a clear bowl. Put 1/2 of cubed cake in bottom. Drizzle with 1/2 of Kahlua, then 1/2 of pudding, 1 container of Cool Whip then 1/2 of crushed bars. Repeat in the same order. Refrigerate until ready to serve.
Place all ingredients in a large Tupperware bowl. Cover and be sure to seal. Shake until all ingredients are mixed well. Mixture will stop thumping. Roll out; will make 1 double crust.
Place 1/2 cup oil in electric skillet. Add chopped onion, green pepper, tomato and spices to taste. Saute in oil until tender or lightly browned. Add tomato sauce, then add rice and beans with 2 cans of water and simmer. More water may need to be added.
Pound pork 1/4 to 1/8 inch thick. Cut small slits around edges to prevent curling. Coat meat with mixture of the flour, seasoning salt and pepper. Combine egg and milk.
Cook squash and onion until tender enough to mash. Drain well and mash. Mix in 1 teaspoon of the grated cheese. Add rest of ingredients. Pour into a baking dish and top with remaining cheese. Bake at 350° for 30 minutes.
Brown hamburger. Press crescent rolls in pie pan. Put hamburger on top of pressed rolls. Next, add shredded cheese and chips. Bake at 350° for 30 minutes. Let stand 15 minutes. Top with shredded lettuce, onions, cheese and taco sauce.
Dissolve Jell-O in boiling water. Add Coca-Cola, pineapple and sugar. Mix well and place in refrigerator. When mixture is chilled and beginning to set, add Cool Whip and cheese and allow to congeal.
In a big pot brown the roast beef in the butter very well on all sides with the lid closed. Remove aside on a plate and in the same butter, brown the garlic and carrots until golden brown; remove from pan to another plate. Replace the roast beef or chicken in the pot; place on top the tomato, coarsely cut, salt, pepper and enough water to cover the meat. Cover and cook for an hour or until tender. When almost done, place a few peeled potatoes (depending on the servings), the carrots and the garlic in the pot. Cook until all is done. If liquid is too much, cook, uncovered. Serve meat on a platter with vegetables around. You could substitute mashed potatoes for fresh ones.
Brown hamburger meat. Add chopped onion, salt, pepper and chili powder. Add Ranch Style beans, tomato paste or puree and water. Boil until thick and juicy.
Mix all except last three ingredients and put in casserole dish. Mix the last three ingredients and put on top of the chicken mixture. Bake at 350° for 25 minutes.
Layer spinach, washed, dried and torn. Then layer bacon, fried crisp and crumbled, then salt, pepper and sugar, sprinkled. Layer eggs, chopped, then lettuce, washed, dried and torn. Layer peas, thawed at room temperature, then salt, pepper and sugar, sprinkled. Mix together sour cream and mayo. Spread mixture on top of salad about 1 hour before serving. Sprinkle grated Cheddar cheese and bacon bits on top. Best if eaten the first couple of days. Serves 6 to 10.
Heat oven to 350°. Mix all ingredients. Pour into greased 2-quart baking dish. Bake 60 minutes. Makes 6 to 8 servings.
Blend liverwurst and eggs. Add rest of ingredients. May be used as a spread on crackers for appetizers.
In crock pot or large pan, combine all ingredients, stirring in chicken broth last. Cook on low 8 to 10 hours (in crockpot). Serve with Monterey jack cheese and broken tortilla chips.
Heavily butter casserole dish. Line with bread cubes. Mix all other ingredients. Pour over cubes. Cover tightly and let stand overnight in refrigerator. Bake at 350° for 45 minutes.
Cook shrimp or crabmeat or crawfish. Heat on low fire the tomato soup and cream cheese. Add gelatin to hot soup. Mix all ingredients together. Pour into a well oiled mold. Chill until firm. Serve with chips or crackers.
In a large bowl, mix all ingredients thoroughly. Pour into a lightly greased Bundt pan and bake 1 hour in a 350° oven.
Dissolve gelatin in water. Add strawberries and juice, drained pineapple, bananas and nuts. Put 1/2 mixture in rectangular glass dish. Refrigerate until firm. When congealed, spread sour cream over top. Then spoon the rest of the mixture over all. Refrigerate until firm.
In a small bowl, dissolve yeast in water; set aside. In large mixing bowl, beat the eggs and yolks until lemon colored. Gradually add sugar, butter, salt, vanilla, lemon juice and lemon peel. Heat well; blend in milk and yeast mixture. Add 6 cups flour; beat well. By hand, stir in enough remaining flour to form a soft dough. Turn on floured surface; knead until smooth, sprinkle with raisins. Knead 5 minutes. Place in greased bowl. Cover and let rise 1 hour. Knead again. Makes 3 loaves. Put in loaf pans. Bake at 325° until brown.
Beat half and half and pie filling. Mix in mixing bowl with wire whisk for 1 minute. Let stand 5 minutes. Fold in topping and remaining ingredients; spoon into crust. Freeze until firm. Let stand at room temperature to soften before serving.
Combine all ingredients in a jar and shake well. Can be frozen for later use. Serve on London broil, chuck steak or venison.
Combine all ingredients into a saucepan. Cook over medium heat until cheese melts, stirring often.
Let cheese and sausage lay out a while. Grate cheese. Mix cheese, sausage and Bisquick together. Work up like dough. Pinch off and roll into little balls. Bake at 350° until brown, about 15 or 20 minutes.
Mix the first 3 ingredients together and take out 1/2 cup for topping. To the remaining mix, add remaining ingredients. Bake at 350° for 15 to 20 minutes.
Prepare the rice according to the package directions (I use Rice-A-Roni). Let it cool to room temperature. Drain the liquid from the artichokes into a large bowl; coarsely chop the artichoke hearts and add them to the bowl. Add the olives, scallions, mayonnaise, pepper and the pimentos to the bowl. Add the cooled rice, mixing well. Refrigerate the salad at least 4 to 5 hours before serving. Serves 12.
Add to liquid mixture. Pour in small, greased bread pans. Bake at 350° for 40 minutes.
Mix all ingredients; pour into pan or pans. Bake at 375° until center springs back when touched. Just throw all ingredients in large mixing bowl and turn on mixer. Batter is very thin so don't be alarmed.
Cream butter and peanut butter. Gradually add sugar. Add vanilla after about the first pound. Add and mix in sugar until you can form a ball that will stay on a toothpick for dipping. In a double boiler, melt the wax and chocolate chips. (Other coatings can be used.) After the coating is melted, reduce heat to low. Form balls and place on waxed paper lined cookie sheets. Dip and chill while you form more balls. They freeze well. Store in the refrigerator.
Measure the sherbet and set aside to soften, open pineapple, orange sections and measure all ingredients ready for quick put together. Mix Knox gelatin and orange jello in large bowl. Add boiling water and dissolve. Add orange sherbet and mix well, making sure the sherbet is melted. Add pineapple, orange sections, nuts, Cool Whip and marshmallows. This will set up rather quickly. Makes a large container of dessert. Keeps well for several days.
Dissolve brown sugar and hot water in 9 x 13-inch pan. Mix remaining ingredients. Mix and put in pan with water, sugar mix. Bake at 350°.
Heat butter in skillet. Add chicken and cook until browned. Add soup, water, pepper and broccoli. Heat to a boil; cover and cook over low heat 5 minutes or until done, then add cheese.