HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread ham, cheese and onion on thin layer of bread dough. Roll like cinnamon roll and connect end to make a circle. Snip with scissors every 1 1/2-inches or so. Bake for 15 minutes at 350°. Take out; glaze with egg whites and sesame seed. Put back in oven for an additional 15 minutes.
Butter a metal cookie sheet. Combine butter, sugar, water and salt in a heavy 1 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until mixture reaches 236° (soft ball stage). Stir in 2/3 cup walnuts. Continue cooking, stirring constantly, until mixture reaches 290°. Remove from heat. Add soda. Spread on cookie sheet. Spread to 1/4-inch thickness with a greased spatula. Sprinkle chips over top of toffee. Let soften. Spread evenly over surface of candy. Quickly sprinkle with other 2/3 cup walnuts. Cool several hours. Break into pieces.
Cook water, sugar and cornstarch until clear. Add strawberries. Add a few drops of food coloring for color. Pour into baked crust. Decorate with fresh strawberries.
Dissolve gelatin in boiling water. In a blender, mix gelatin, Alba '77 and water. Add ice cubes and blend at high speed until smooth. Pour into two dishes and chill.
Cream margarine and sugar. Add eggs and lemon peel and beat well. Combine flour, baking powder, soda and salt. Add to creamed mixture. Mix well. Chill for 2 hours.
Cream butter. Gradually add sugar and cream well. Blend in egg and vanilla. Add flour and blend well. Add pecans and fruit. Divide into 3 rolls. Chill. Slice and bake at 325° for 10 to 13 minutes.
Mix all ingredients and put in casserole. Bake 1 hour at 375°.
Toss apples with 3 tablespoons flour and margarine. Arrange in pastry shell. Top with mincemeat. Combine remaining 1/2 cup flour, sugar and cinnamon. Cut in cold margarine until crumbly. Stir in nuts. Sprinkle over mincemeat. Bake 10 minutes at 425°; reduce oven temperature to 375° and continue baking 25 to 30 minutes or until golden brown. Serve warm.
Preheat oven to 375°. Grease or line 12 (2 1/2-inch) muffin pan cups. Reserve 2 tablespoons flour. In a medium bowl, combine remaining flour, baking powder and salt. Mix well. In mixer bowl cream butter and sugar, adding eggs, one at a time, beating at low speed.
Line a jelly roll pan with foil; top with crackers side by side in a single layer. In a small saucepan, melt oleo. Stir in sugar; cook and stir for 1 minute. Drizzle over entire surface of crackers. Sprinkle with coconut. Bake at 350° for 8 to 10 minutes or until coconut is golden. Cool. Store in airtight container.
Mix sugar, 1/2 cup butter, flour, eggs, baking powder and chocolate syrup. Bake at 350° for 25 minutes in a greased 9 x 13-inch pan.
Heat oven to 350°. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, brown sugar, baking soda, salt, margarine, vanilla and eggs. Beat at medium speed until well blended, about 1 to 2 minutes. By hand, stir rolled oats, nuts and chocolate chips. Drop by well rounded tablespoonfuls 2 inches apart, onto ungreased cookie sheets. Bake at 350° for 12 to 15 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Makes 28 cookies.
Sift flour twice. Cream margarine and sugar together. Add Crisco and cream. Add eggs beating well. Add milk, flavoring and baking powder mixing well. Fold in flour 1/2 cup at a time. Mix thoroughly. Pour in greased tube pan. Bake at 350° about 50 minutes or until done.
Put all ingredients through grinder or food processor. Spread buns; wrap in aluminum foil. Bake for 15 minutes in 325° oven.
Preheat oven to 350°. Reserve 3/4 cup apple filling. Spoon remaining apple filling into crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling. Bake 35 minutes or until center is set; cool.
Melt cocoa and shortening together. Gradually beat sugar into well-beaten eggs and add to cocoa mixture. Sift flour, baking powder and salt; then sift again. Add dry ingredients to egg mixture. Add vanilla and pecans. Pour and spread in greased 9 x 13 inch pan. Bake in 350° oven for 25 to 30 minutes. For a chewey brownie do not over-bake. These are good frosted or without frosting. Yield: 2-3 dozen.
Mix all ingredients together (you may substitute light mayo or sour cream). Chill 2 hours and stir.
Combine flour, salt and pepper. Beat into sides of steak. Cut steak into equal parts. Brown on each side in oil. Place onions on top of meat. Mix remaining ingredients.	Pour over steak. Cover and simmer slowly 2 1/2 to 3 hours or until tender.
Mix ingredients. Add 2 tablespoons Hellmann's mayonnaise to make mixture spreadable.
Brown beef in oil. (Note: When using hamburger instead of ground beef, eliminate the oil.) Stir in remaining ingredients. Bake at 400° for 30 minutes. Serves 8.
Mix all ingredients. Pour mixture into greased 10-inch cast-iron skillet. Bake for 30 minutes at 475°.
Melt margarine in saucepan. Add cocoa. Heat and boil 1 minute or until smooth, stirring constantly. Remove from heat. Alternately add sugar and milk, beating to spreading consistency. Thicken with more powdered sugar or thin with more milk, if needed. Blend in vanilla. Fills and frosts two 8-inch round layers or one 9 x 13-inch cake pan.
Dice bacon and fry until crisp. Remove from pan and reserve 1/3 cup bacon fat. Cook onions in fat until yellow. Mix in flour, sugar, salt and celery seed, if used, and a dash of pepper. Stir in water and vinegar gradually. Pour over sliced potatoes and add chopped celery, if used, and bacon. Keep warm over hot water until ready to serve.
In large stockpot, saute onion and garlic in olive oil until translucent. Add salt, red pepper flakes, Tabasco sauce and sugar; mix well. Add about 3 cups water. Add collards. Cover; cook for about 1 hour, stirring occasionally. Add water if needed.
Cook hamburg, onion and green pepper. Drain well. Add catsup, mustard, brown sugar and hot sauce. Simmer for 30 minutes. Stir occasionally. Serve on rolls.
In a skillet over med. heat, cook sausage, onions, bell pepper and garlic until meat is no longer pink and vegetables are tender. Drain, add cream cheese and green onion. Cook and stir over low heat until cheese melt. Set aside. Unroll crescent dough on a greased balking sheet. Press perforations together., Roll into a 12X10 in. rectangle. Spoon sausage mixture to within 3 in of long sides and 1 in of ends. On each long side cut 3/4 inch wide strips 3 in. into center starting at one end. fold alternating strips at an angle forming a braid. Brush dough with beaten egg. Bake 20-25 minutes or until golden brown.
Cream together sugar and shortening until light. Add eggs, one at a time, beating until fluffy. Stir together the dry ingredients. Add alternately with milk to sugar mixture. Add rhubarb last. Pour into 9 x 13-inch greased and floured cake pan. Sprinkle with 1/2 cup brown sugar and cinnamon to taste. Bake at 350° for 38 minutes.
In a mixing bowl, cream together sugar and margarine. Beat in eggs, bananas and honey. Stir together flour, baking powder, soda and salt. Add to creamed mixture, beating just until blended. Stir in oats. Fill 24 muffin pans lined with paper cups 2/3 full with batter. Bake at 375° for 18 minutes. Cool. Makes 24.
Sift flour, salt, cocoa, soda and sugar into an 8 x 8-inch pan. Make 3 holes in flour mixture. In 1st hole, place vinegar. In 2nd hole, place vanilla and in 3rd hole, place oil. Pour water over and stir. Bake 25 to 30 minutes at 350°.
Put 1 gallon apple cider in the bottom of a 30 cup percolator. Into the basket put the cut up orange, cinnamon, whole allspice, cloves and brown sugar. Percolate just as you would coffee. Great with doughnuts or Christmas cookies.
To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut size balls. Place meatballs in a single layer on wax paper lined cookie sheets. Freeze until solid. Store frozen meatballs in freezer bags until ready to cook. Makes 80 meatballs. Use Barbecued Meatball Sauce.
Grease a 9 x 9 x 1 3/4-inch pan. In medium saucepan, combine evaporated milk with sugar and salt; bring to a boil. Reduce heat and simmer, stirring constantly, for 5 minutes. Remove from heat. Add remaining ingredients, stirring until marshmallows melt. Pour into prepared pan; let cool. To serve, cut into squares.
Chop candied cherries and pineapple and mix well. Mash wafers and coat dry ingredients with the wafers. Add milk; mix well. It will be very stiff. Press into 9 x 9-inch metal pan. Set in refrigerator 12 hours. Slice thin.
Make pudding according to directions. Stir in powdered cake mix. Pour into a greased 9x13 pan. Sprinkle chips over the top. Bake 40 minutes at 425 degrees.
Mix dry jello and Cool Whip together. Then add pineapple and cottage cheese. Mix well and chill.
Brown meat slightly in oil. Add celery, onions, pepper and broth. Cover and simmer until tender. Drain Chinese vegetables and mushrooms. Add to mixture. Bring to a boil. Mix cornstarch and soy sauce. Add to hot mixture. Stir until thickened. Spoon into deep dish and garnish with green onions. Serve over fried noodles. Also can be served over cooked rice or Chinese noodles.
Cut steak into strips. Heat 3 tablespoons butter in a large skillet over medium heat. Add mushrooms and onions, saute until tender, about 2 minutes. Remove with slotted spoon. Add remaining butter to skillet and add steak. Saute for 5 minutes or until browned. Simmer, covered, for 10 minutes or until steak is tender. Blend flour with cold water, stir into skillet. Cook and stir until mixture comes to a boil. Reduce heat and return mushrooms and onion to skillet. Add green beans to skillet and mix well. Heat thoroughly, do not boil. Serve hot over buttered noodles. May also serve over cooked rice. Serves 6.
In large bowl, mix well the red kidney and garbanzo beans, cabbage and green pepper. Combine oil, vinegar, garlic, salt, dry mustard, sugar and pepper. Pour dressing over bean mixture; toss lightly. Cover and chill 4 to 6 hours. (Stir occasionally.)
Thoroughly combine the meat, bread crumbs, cheese, soup mix, salt, nutmeg and 1/2 cup of the milk. Shape into small balls. Brown lightly in large skillet. Cover and cook 20 to 25minutes or until done. Remove meat; drain off excess fat, leaving 1/4 cup in skillet. (For lower fat content, drain off all fat.) Blend flour into fat; stir in remaining milk all at once. Cook and stir until thick. Return meatballs to skillet.
Preheat oven to 350°. Use 1 stick butter to heavily coat bottom and lightly coat sides of a 9 x 13-inch pan. Sprinkle bottom of pan with brown sugar. Arrange pineapple rings in pan and place 1 cherry in the center of each ring.
Combine persimmon pulp, margarine, evaporated milk and sugar and bring to boil (stirring constantly) until mixture gets to soft-ball stage (232° to 238°). Remove from heat and add Marshmallow Crme, vanilla and powdered sugar. Add nuts, if desired. Pour into greased 8 x 12 pan and let set until firm.
Cook sugar, syrup and milk to soft ball stage. Add condensed milk, stirring slowly all the time. Continue cooking until mixture forms a soft ball. Add salt and butter; let cool 5 minutes. Stir and beat until thick. Add nutmeats. Spread in buttered pan and cut in one-inch squares.
Mix in bowl the tomatoes, chili peppers, both soups and taco season powder; set aside. Put chips in bottom of dish; put chicken on top of chips. Spread mixture on top of chicken. Sprinkle onion and green pepper on top of that. Put cheese on top of onions and peppers. Bake at 350° until bubbly.
Combine ground chuck, onions, green peppers, rice, salt and pepper in large skillet and brown. Pour off any excess fat after it has cooked. Add chili powder, tomato sauce and 1 cup of the cheese. Cook on low heat about 15 minutes. Pour contents into casserole dish and top with remaining cheese. Bake in 350° oven 20 minutes. Serves 8 to 10.
Toast your bread in toaster. Butter afterwards, if desired. Put a couple of slices of cheese between 2 slices of bread. Put on plate. Microwave about 12 seconds. Presto, a fast toasted cheese sandwich.
Sift together flour and sugar. Bring to boil oleo, Crisco oil, cocoa and water. Pour over flour and sugar. Add buttermilk, eggs, baking soda, cinnamon and vanilla. Mix together and pour into a greased and floured jelly-roll pan. Bake at 350° for 20 minutes.
Peel and cut up as many turnips as you would potatoes. Put in skillet with hot bacon drippings. Sprinkle sugar over turnips. Cover until sugar melts. Add salt and pepper to taste. Finish frying the same as you would potatoes.
Parboil potatoes for 20 minutes. Cool and refrigerate. Peel and grate potatoes into 3-quart casserole. Mix in onion. Pour butter and cream over all. Season to taste and stir gently. Cover and chill overnight. Remove casserole from refrigerator 2 hours before baking. Sprinkle with paprika. Bake 325° for 1 hour.
Mix graham cracker crumbs with melted margarine. Line a 9 x 13-inch baking pan with this mixture, pressing firmly into pan. Bake at 350° for 12 to 15 minutes. Mix powdered sugar, cream cheese, vanilla and softened margarine. Beat 15 minutes at medium speed on electric mixer. Spread on top of crumb pastry. Slice bananas over top. Spread pineapple over bananas. Top with whipped topping, pecans and cherries. Chill several hours before cutting into squares. Keep covered in refrigerator. Serves 20.
Salt and pepper the steak to taste. Flour lightly. Brown steak on both sides. Put green peppers and onions over steak and add tomatoes. Cook in a moderate oven for 2 hours, using a covered pan.
Brown ground chuck and onion together; drain. Add mushrooms, garlic salt, salt and pepper. Let simmer on low for 5 minutes. Add flour, stirring constantly. Add cream of chicken soup. Add sour cream immediately before serving. Serve over previously boiled egg noodles. Serves 4 to 6.
Place 4 slices bread on a single layer in a shallow 9 x 9-inch greased dish. Combine all ingredients except eggs, soup, and milk. Spread over bread and top with remaining bread. Combine eggs and 1 1/2 cups milk and pour over bread. Cover and refrigerate overnight. Next day, combine soup and 1/2 cup milk and pour over bread. Bake for 1 1/2 hours at 350°.
Cook water, syrup, sugar and butter together until syrup threads. Add nuts and cook at a high temperature until peanuts pop and syrup turns golden brown. Take off stove and add baking soda, stirring well. Pour on a greased cookie sheet. Cool and press on bottom of the sheet to loosen.
Boil fish; let cool. Separate in small pieces; add bread crumbs and well-beaten eggs. Mix well. Place in well-buttered ring mold. Steam 1 1/2 hours, or until firm. Serve with cream sauce; cover with hard-boiled eggs put through a ricer. Use green peas in center of ring. To prevent odor of fish while cooking, squeeze lemon juice on both sides of fish. Wrap in wax paper; let stand in refrigerator 1 hour before cooking.
Drain strawberries and peaches. Tear angel food cake in small pieces. Mix pudding according to directions on box. Put a layer of cake in bottom of pan. Layer pudding, peaches, strawberries and Cool Whip. Continue layering until all is used up. Save a few strawberries to put on top. I finish up with Cool Whip and a layer of strawberries on top.
In large pan, bring beef broth to boil. Gradually add ground beef to broth, separating meat into small pieces. Cover and simmer 30 minutes. Mix in rest of ingredients; bring to a boil. Simmer, covered, 1 hour stirring occassionaly. Refrigerate overnight and skim off fat. Reheat slowly and serve over spaghetti.
Combine flour, soda and salt; set aside. Cream the butter and sugar. Add egg yolks, one at a time, and beat well after each one. Add flour alternately with sour cream. Add flavoring and nuts. Fold in egg whites. Bake in greased and floured tube pan for 1 1/2 hours at 300°. Cool in pan.
Pour filling into shell. Combine caramels, butter, lemon juice and milk over low heat. Stir constantly until caramels melt. Pour over pie filling. Bake at 400° for 25 to 30 minutes.
Cream together light brown sugar, shortening and egg. Thoroughly stir together flour, baking soda and salt. Add to creamed mixture with 1 cup sour milk. Stir in 1 1/2 cups diced rhubarb and spread into a 13 x 9-inch greased pan. Sprinkle on topping. Bake at 350° for 45 to 50 minutes.
Mix dry ingredients together and set aside. Blend eggs, water, oil and pumpkin and gradually add dry mixture. Bake at 350° for 20 minutes. Makes 48 muffins.
Heat oven to 375°. Combine softened cream cheese, oleo and sugar, mixing well. Stir in egg and vanilla. Add dry ingredients. Stir in nuts and cherries. Drop rounded teaspoonful of dough on greased cookie sheet. Bake 12 to 15 minutes or until set.
Preheat oven to 375°. Combine butter and sugar in a mixer or a food processor. Add the beaten egg and mix. Add flour, 1 cup at a time, mixing well after each addition. Add vanilla and orange extract. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Wash collards thoroughly. Remove stems and tear leaves into small pieces. Place collards, meat, onion, garlic and seasonings in large pot. Add about 4 cups water, more if necessary. Cook slowly about 2 hours or until greens and meat are tender.
Put apples, cranberries, water, sugar, cinnamon and salt in saucepan; bring to a boil. Cover and simmer until apples are tender. Bake shortcake in two 8-inch layers. Put hot apple mix between layers and on top of hot shortcake. Cut into wedges and serve with whipped cream, if desired. Serves 6.
Sift all dry ingredients with wire whisk. Scramble eggs with oil and add wet to dry. Mix all ingredients together. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 to 1 1/2 hours. Makes 2 to 3 loaves.
Mix thoroughly the first 4 ingredients. Combine the flour, baking soda and baking powder and add alternately with the apple butter to the first mixture. If needed, add up to 1 additional cup flour to make a stiff batter. Drop by spoonfuls on cookie sheet and bake at 350° for 10 to 12 minutes.
Place potatoes in a large pot with enough water to barely cover. Add onions. Cook over medium-high heat for 15 minutes. Add remaining ingredients. Cook over medium-low for 1 hour, stirring occasionally.
In buttered pan, place chicken, cover with sauerkraut. Top with Swiss	cheese. Pour dressing evenly over cheese, cover with foil.	Bake at 325°	for about 1 1/2 hours, serve sprinkled with chopped parsley.
Pour chicken broth into 1 1/2-quart microwaveproof bowl. Cover, microwave on High for 4 minutes. Combine cornstarch with cold water. Stir some of the hot broth into the cornstarch mixture. Mix well. Add rest of broth, stir well. Add green onions and water chestnuts. Cover. Microwave on High for 3 1/2 minutes or until it boils and is clear. Remove from oven. Pour beaten eggs through tines of a fork to make threads of eggs. Stir well.
Mix the applesauce and cinnamon. Mix to form dough. Roll out to 1/4-inch. Cut with cookie cutters. Make hole for ribbon. Carefully put on rack to dry. Let air dry for several days, turning occasionally.
Save pineapple juice. Soak bread in water; combine beef, salt, onion, black pepper and bread. Shape into balls. Cook in shallow pan at 375° for 25 minutes; drain meat balls. Spread drained pineapple chunks and thinly sliced bell pepper over meat balls. Combine brown sugar, ketchup, vinegar and syrup from pineapple and pour over meat balls. Bake another 15 minutes.
Brown beef; drain grease. Add taco seasoning mix, following directions on package. Tear lettuce and add tomatoes, cheese, beef and crumbled tortilla chips. Pour on desired amount of dressing and toss. Serve immediately.
Mix sugar, flour and salt together. Add milk and beaten egg yolks. Cook until thickened, stirring constantly. Add vanilla and blend. Cool before serving.
Cook rice; drain. Set aside. Add broth, tomato sauce and taco seasoning to chicken pieces. Cover and simmer 5 minutes. Add corn; bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Serve with chips, cheese and sour cream. Makes 4 servings.
It is most important to make sure all ingredients are well drained of excess liquid. Use cheesecloth to strain pineapple and all vegetables. After pineapple and vegetables are well drained, pour them into a large bowl. Add cream cheese and remaining ingredients and mix well. Cover bowl and place in refrigerator and chill until firm enough for you to shape into a ball. Roll ball in 1/2 cup pecans. Serve with Sociables crackers.
In a skillet, saute mushrooms in butter until tender. With a slotted spoon, remove mushrooms and set aside. Reserve butter in the skillet.
Mix sugar, cornstarch and salt in large pan. Gradually stir in evaporated milk and water. Add chocolate. Cook and stir over medium heat until chocolate is completely melted and mixture boils. Boil 1 minute. Remove from heat. Stir in vanilla. Pour into baked crust. Chill pie at least 2 hours before serving.
Mix together egg, vanilla, sugar, cornstarch and salt. Set aside. Combine milk and evaporated milk; stir in rice and egg mixture. Heat all ingredients to a boil or until thickens, stirring constantly. Pour in bowl, sprinkle with cinnamon and refrigerate.
Mix ingredients well. Drop by teaspoon onto cookie sheet and bake at 375° for 12 minutes.
Cream butter and sugar. Add eggs and beat well. Add potatoes and grated chocolate. Sift flour, baking powder and spices together and add alternately with milk. Add nuts, raisins and vanilla. Bake in a greased 9 x 13 x 2-inch pan or 2 (10-inch) round pans. Bake at 350° for 40 to 45 minutes. Test with a broom straw. This recipe is over 100 years old.
Beat eggs for 5 minutes. Add sugar slowly. Mix in pumpkin plus lemon juice. Fold in flour plus cinnamon. Pour into greased and floured flat pan. Sprinkle with nuts. Bake 15 minutes at 350°. Turn out on towel sprinkled with powdered sugar. Roll up and cool in refrigerator.
Mix ingredients in order given; marinate for at least 12 hours before serving. Drain off excess liquid and serve on bed of cold lettuce. Garnish with lemon wedges and parsley.
Mix flour with sugar in a large bowl. Cut in margarine until size of peas. Form with hands into a ball of dough. Press dough firmly in bottom and up sides of ungreased 10-inch tart pan with removable bottom. Brush bottom of pastry with lightly beaten egg white. Bake on center rack in preheated 375° oven for 18 to 20 minutes. Cool completely, then remove rim.
Mix all ingredients together. Grease and flour Bundt cake pan. Pour batter into pan and bake at 350° for 35 to 40 minutes. After cake is done and still hot, mix 1 cup orange juice and 1 cup sugar together. Pour over top of cake.
Cut cauliflower into florets. Mix together the eggs and milk; dip cauliflower in egg mixture. Mix bread crumbs, Parmesan cheese, salt and pepper. Roll cauliflower in crumb mixture. Fry in hot oil until brown.
Combine eggs, milk, flour, sugar and salt. Beat until very smooth. Drop just enough batter on well-greased griddle to make thin consistency. Brown slowly on both sides. Spread lightly with desired filling.
In a bowl, make a well with flour. Then place yeast and cream. Beat in eggs and pinch of salt. Mix all together by hand. Cover dough and refrigerate 1 hour. Take out 1/4 of batter; leave rest in refrigerator. Roll dough into circle. Pat with melted butter. Sprinkle with cinnamon and sugar. Roll up into a tight jelly roll. Continue until dough is used up. Keep rolls in refrigerator until done. Sprinkle sugar on cutting board. Place rolls on board and slice them around 1/4-inch thick and place on an ungreased cookie sheet. Bake at 350° to 375° for approximately 15 minutes.
Beat jello while adding hot water. Add to cream cheese. Add cold water and beat. Add pear syrup. Arrange pears in jello mold and add jello mixture. Refrigerate.
Place potatoes on bottom of 9 x 13-inch casserole. Bake, uncovered, at 400° for 10 minutes. Brown ground beef. Drain. Combine soup, milk, half the cheese and seasonings. Add the ground beef, broccoli, 1/2 can of Durkee onions and tomato. Pour onto potatoes. Bake, covered, at 400° for 20 minutes. Top with remaining cheese and onions. Bake, uncovered, 2 to 3 minutes longer. Preparation time: 15 minutes. Serves 6.