HumbleIntelligence/food-ner-1-Million huggingface dataset:
Press crescent rolls to cover bottom of 15 x 11 x 1-inch pan. Bake in a 375° oven for 8 to 10 minutes. Cool completely. Blend cream cheese, mayo and dressing mix until smooth. Spread on cooled crust. Sprinkle vegetables on filling. Press vegetables into filling slightly. Refrigerate and cut into bars.
Mix lemon jello, hot water and 7-Up and chill until jelly consistency. Add miniature marshmallows, pineapple and bananas. Stir until mixed and chill.
Preheat oven to 350. Beat sugars and butter until creamy, add eggs and vanilla, beat well. In small bowl, mix flour, soda, cinnamon and salt, add to sugar/egg mixture. Mix well. Stir in oats and raisins, mix well. Drop tablespoons on ungreased cookie sheet. Bake 10-12 minutes until golden brown. Cool 1 minute on cookie sheet and then transfer to wire rack.
Cook broccoli 5 minutes in boiling salted water. Do not drain. Saute onion in butter. Mix onion, broccoli and soup. Add Cheez Whiz and stir until cheese is melted. Stir in rice and pour into a casserole dish; bake at 350° for 45 minutes. If too soupy, add an additional 1/2 cup rice before baking.
Put butter on 2 pieces of bread. Put cheese on both of them. Put them on the stove at 300°. Wait about 15 minutes, then eat it.
Mix butter and flour. Add milk and cook to make a white sauce or gravy. Add chopped whites of eggs to white sauce. Serve over toast and sprinkle with egg yolks which have been put through a sieve or chopped real fine.
Crush Oreo cookies (reserve about half the amount). Use other crumbs, mixed with melted margarine to make crust. Mix milk, cream cheese and pudding mix together. Fold in Coool Whip. Put mixture on top of crust, then sprinkle remaining amount of crumbs on the top of this. Freeze or refrigerate for several minutes, if you wish.
Preheat oven to 325°. Mix the cream cheese, Ricotta and sour cream with an electric mixer until well blended. Add eggs, one at a time, beating for 2 minutes each time. Add cooled melted butter, sugar, flour and cornstarch. Mix well. Add Amaretto, almond extract and vanilla. Pour into a 10-inch greased spring-form pan. Bake for 1 hour. Turn oven off and leave cheesecake in oven with door closed for 1 more hour. Remove from oven, cool and refrigerate. Makes 10 to 12 servings.
Heat oil in large skillet over medium high heat. Batter chicken by dipping in a mixture of egg and milk followed by the flour mixed with all the spices. Brown chicken on all sides. Reduce heat to medium and continue to cook until chicken is tender (around 40 minutes). Do not cover. Turn chicken during cooking.
Beat eggs; add broccoli, onion, corn muffin mix, salt, cottage cheese and melted oleo. Pour into hot skillet and bake 30 to 35 minutes at 350°.
Cut biscuits into 1/4 pieces. Drop into hot grease and fry until biscuits float. Drain on a napkin. Sprinkle sugar on top. Easy made donuts!
Bring butter and water to a boil. Stir in sugar and dry milk; beat well. Best used when first made. Use in recipes calling for condensed milk.
Cut tomatoes into small pieces. Add spices and cook over low heat at least 30 minutes. Cook pasta according to box directions. Drain. Add cheese and milk to tomato mixture; warm slowly. Pour sauce over pasta. Serve in bowls with lots of garlic French bread.
Beat all the ingredients until smooth and well blended. Pour into a greased jelly roll pan (11 x 15 approximately). Bake at 350° for 25 to 30 minutes. Cool.
Mix sugar, butter, cocoa and milk together in saucepan and bring to a boil. Add peanut butter, oatmeal and vanilla. Mix well. Spread in a 9 x 13-inch pan. Cool and cut into squares.
Mix flour, cheeses, Italian seasoning, garlic and onion powder together. Cut in 1/4 cup butter (until it resembles a coarse corn meal texture). Add milk gradually until mixture sticks. Chill. Divide into 12 even pieces. Roll 8 to 10-inches long and divide into thirds. Shape into pretzels. Bake at 350° for 12 to 15 minutes.
Mix together in a bowl the sugar, flour and baking powder. Fill a cup 1/4 full of melted butter. Break the eggs into this and fill cup with sweet milk. Add to dry mixture. Add vanilla and beat thoroughly. Bake 20 minutes.
Sift into bowl flour, sugar, soda, salt and cocoa. Add shortening and milk. Beat 2 minutes. Add eggs, vanilla and nuts. Beat 2 minutes longer. Bake in two 9-inch cake pans, greased and floured for 35 minutes at 350°.
In bowl, combine pineapple, grapes and marshmallows. In saucepot, blend 1/2 cup syrup from pineapple and 1/4 cup water with 2 tablespoons cornstarch. Cook over low heat until clear and thickened. Stir in beaten egg a spoonful at a time. Add dash of salt and heat. Cool cooked mixture. After thoroughly cooled, pour mixture over fruit and toss lightly. Chill overnight. Before serving, fold in bananas (sliced), cherries and 1 cup heavy cream (whipped).
Saute onions. Add Ro-Tel tomatoes and simmer. Add tomato sauce and thinly sliced squash. Mix and season. Cook until tender. Add grated cheese and let melt. Serve hot.
In glass casserole, blend soup, water, tuna, celery, onion and cashews. Sprinkle noodles over top. Cook 10 to 12 minutes, rotating dish halfway through cooking time. Rest 5 minutes before serving.
Melt the butter. Dip chicken in butter and dredge into mixture of all the spices. Heat a heavy skillet to high heat. Drizzle a teaspoon of the butter onto the seasoned chicken and saute several at a time, butter side down, until blackened. Turn and repeat. Arrange the sliced chicken on a bed of mixed greens and serve with Honey-Mustard Dressing.
Place roast in deep dish roasting pan. Sprinkle soy sauce on roast. Fill roasting pan with 2 to 3-inches of water, adding onions to water and bake at 200° to 250° all night long. Don't worry about it! In a.m., add carrots, potatoes, mushroom soup and soy sauce to taste. Place back in oven for 30 to 45 minutes. This will make a deliciously brown gravy on its own. Serve with biscuits or rolls. May also be served over fluffy rice. Toss a quick green salad and they'll think you've been slaving over a stove all day. Enjoy!
Combine first 3 ingredients. Cook on medium heat until honey colored. Remove from heat and stir in soda. Pour on greased (margarine) cookie sheet or marble. Cool. Break into pieces.
Cream margarine, oil and sugar. Add eggs and vanilla; mix well. Add dry ingredients; beat well. Stir in zucchini. Spoon into well greased and floured pan. Bake at 325° for 40 or 45 minutes.
Cream margarine and sugar. Add 2 egg yolks and 1 whole egg. Mix well. Add flour and vanilla; mix well. Spread in slightly greased 9 x 9 x 1 3/4-inch pan. Beat 2 egg whites until stiff; add brown sugar and nuts. Spread over first mixture. Bake at 350° for 20 minutes. When cool, cut in squares.
Cream the shortening. Add sugar and eggs; beat well. Sift dry ingredients and add alternately with the sauce and syrup mixture. Add raisins and nuts. This makes a large cake. Grease and flour a 9 x 13-inch pan. Bake 1 1/2 hours or until tests done at 325° to 350°.
Roll out crescents. Spread 1 cup of grated cheese and chopped chicken onto rolls. Re-shape into crescents. Place in 9 x 13 baking dish. In small boiler, mix soups, 1 cup grated cheese and 1 cup milk. Bring to a boil, stirring constantly. Spread over roll-ups. Bake at 375° for 30 minutes, until browned.
Place apples in well-greased 10-inch pie pan. Sprinkle with lemon juice. Cover with 1/4 cup sugar. Cream butter and 1/2 cup sugar. Add egg and mix well. Sift flour, baking powder and salt together. Mix with creamed mixture. Spread over apples. Bake at 350° for 45 minutes.
Mix all ingredients together in covered casserole. Bake at 300° for 3 hours. Do not peek. Serve over rice or noodles.
The day before serving, combine lemonade concentrate, orange juice concentrate, lemon-lime soda, pineapple, mixed fruits, oranges and bananas in a large mixing bowl. Stir well. Put into a container and freeze.
Cook potatoes in water. When nearly done, add rest of ingredients. Cook 10 minutes.
Combine all ingredients except cheese and potato chips. Spoon into buttered 1 1/2-quart casserole. Sprinkle with cheese and potato chips. Bake in moderate oven at 350° for 20 minutes. Serve hot. Serves 8.
Mix first 5 ingredients together, put in refrigerator with 1/2 cup canning salt sprinkled on top. Refrigerate overnight.
Beat shortening until smooth. Add sugar and eggs. Mix well. Sift all dry ingredients. Add dry ingredients and milk alternately. Might need more flour until soft enough to roll out. Roll dough on a floured surface. Cut with cookie cutters. Bake at 350° for 6 to 8 minutes.
Mix cake mix as recipe. Pour over coconut and nuts in 9 x 13 x 2-inch pan (Pam pan well first). Melt stick of oleo. Add cream cheese and sugar. Drop by tablespoons over uncooked cake mix. Bake at 350° for 50 minutes. Will be gooey or bake for 1 hour for drier cake.
Mix in order written here. Use enough flour so it will make dough that you can roll out. Pinch off piece of dough and roll out in 6-inch ovals and bake.
Mix apricots, coconut, milk and nuts. Shape into 1-inch balls and roll in powdered sugar. Let stand 2 hours before packaging. Store in airtight container in refrigerator. Yields 4 dozen candies.
Beat eggs and milk; add pumpkin. Mix sugar and cinnamon. Add salt and pumpkin mixture. Beat well with electric mixer. Pour into shell; dot with butter and sprinkle top lightly with nutmeg. Bake at 425° for about 30 minutes. A stainless knife blade carefully inserted in the center of the pie will come out clean if the pie is done. Serve with whipped cream. Serves 8.
Mix dry ingredients; cut in shortening until mealy. Add milk; knead on floured board or wax paper as directed. Roll to desired thickness and cut. Bake at 400° until brown.
Spread softened cream cheese in a 13 x 9-inch pan or platter. Pour cocktail sauce over top and spread evenly. Crumble shrimp over top. Chill and serve with crackers. Amount of ingredients depends on size of dishes that are used.
Sift flour once before measuring. Grease a loaf pan, 8 1/2 x 4 1/2 x 3-inch size. Preheat oven to 350°. In a small bowl, slice bananas and beat until mashed. Measure out 1 cup. Sift together in a large bowl the flour, baking powder, baking soda, sugar and salt. Add shortening or butter, eggs, nuts and mashed bananas. Beat together until well blended. Pour into prepared loaf pan and bake about 1 hour or until done.
Combine meat shell ingredients and press into the bottom and sides of a 9-inch pie plate. Bake at 350° for 15 minutes. Drain.
Mix together and pour on top of chicken breasts. Bake at 350° for 1 hour.
Prepare flour and baking soda and set aside. Beat eggs with sugar and margarine. Add sherry and spices. Add flour with baking soda; mix well. Gradually mix in nuts and raisins. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Brown meat with garlic and onion. Add other ingredients; cook until done, on low heat for approximately 2 hours.
In a large bowl, put the water, bread crumbs and butter; let set until soft, then beat with mixer until smooth. Add this to the other ingredients in a large saucepan and cook until thickened, stirring constantly. Pour into the baked pie shell and top with meringue or whipped topping.
Combine water, sugar and cream of tartar. Bring to a boil. Add Ritz crackers. Do not stir. Cook 2 minutes. Pour into unbaked 8-inch pie shell. Sprinkle cinnamon and dot with butter. Put on slotted pie top crust. Bake at 425° for 20 minutes.
1st step: Dissolve yeast from the hot roll mix in warm water in a bowl. Stir in egg, sugar and flavoring. Knead on floured surface 2-3 minutes. Place in a greased bowl. Cover and let rise in warm place until double, 30 minutes-1 hour. Divide dough into 3 balls and roll each on a floured surface to fit a 12-inch round greased pan. Brush each section with melted butter.
Cook chopped celery and onions with broth until tender. Crumble cornbread, celery, onions and chopped chicken into mixer bowl. Add all ingredients except butter. Pour mixture into lightly greased crock pot. Put the butter on top. Cook on high 2 hours or on low 3-4 hours.
Cook bacon in a large Dutch oven until crisp. Drain off fat. Place alternate layers of carrots, onion, meat and potatoes in Dutch oven. Add bouillon, salt, pepper and marjoram. Bring to a boil. Cover and reduce heat. Simmer for about 1 1/2 hours. Garnish with parsley before serving.
Mix flour, oatmeal, melted butter, cinnamon and brown sugar like pie crust. Pat half of mixture in a greased 9-inch pan. Cover with diced rhubarb. Cook sugar, cornstarch and water until clear. Add vanilla and pour over rhubarb. Top with remaining crumb mixture. Bake 1 hour at 350°. Serve with whipped topping.
Brown beef and onion together. Pour off excess fat. Mix cheese, soup, milk, catsup and olives together in a bowl. Mix beef and soup mixture and pour into a 2-quart casserole dish. Bake for 10 minutes at 375°, then top casserole with biscuits and bake 15 to 20 minutes more. Serves 5 or 6.
Mix ingredients and pour in pastry shell. Bake at 350° for 1 hour.
Mix Velveeta cheese and butter. Gradually add dry ingredients. Add vanilla and nuts, if desired. Pour into buttered pan (cookie sheet) and refrigerate for an hour. Cut in squares. Keep refrigerated and can be frozen.
Mix first 4 ingredients. Cook until boiling. Boil for 10 full minutes. Remove from heat and add peanut butter. Mix well. Then add marshmallow cream and mix well. Pour into buttered 9 x 13-inch pan. Refrigerate until set.
Simmer the cider and the cinnamon stick over medium heat until the bubbles appear around the edge and the surface begins to foam. Reduce the heat, sprinkle on the nutmeg and serve.
Cream together package of taco seasoning and cream cheese. Blend in sour cream. Spread on bottom of 8 x 8-inch or 9 x 9-inch pan. Cover with salsa to taste; top with lettuce and shredded cheese.
Saute onion and meat; drain. Add flour, garlic salt, Worcestershire sauce, pepper, mushrooms and water. Stir and brown. Add soup. Simmer uncovered 10 minutes. Stir in sour cream. Heat through. Serve noodles cooked as directed with stroganoff over them.
Trim and slice leeks crosswise, then wash them well. In a heavy skillet, saute leeks in 1/4 cup olive oil for about 5 minutes. Turn down heat. Cover tightly to steam for 10 minutes or so. Put 1/4 cup olive oil in saucepan. Dissolve potato flour or brown rice flour in oil and heat until mixture bubbles. Stir in water. Continue to cook a minute or so until well combined. Cook 10 minutes longer after adding leeks. Salt and pepper to taste. Makes 6 to 8 servings.
Melt butter; make sauce by adding whipping cream, lemon juice, salt and pepper. Add mushroom soup and sherry. Mix well. Add shrimp and crab meat. Serve in timbles. Serves 75.
Make in small balls. Mash with a fork dipped in flour. Place on ungreased cookie sheets. Cook in 375° oven for 12 to 15 minutes or until slightly brown.
Dissolve jello in 2 cups hot water. When partially set, mix drained pineapple and pie filling. When set, spread with other ingredients that have been mixed together.
Wash potatoes and cook in jackets until tender. Peel and cut in 1/2-inch cubes. Pour French dressing over warm potatoes and let stand several hours. Combine celery, salad dressing, parsley, onion and diced eggs. Salt and pepper to taste. Combine with potatoes and mix lightly. Chill.
Saute onions and celery in large skillet. Add mushrooms. Add soup and water. Add	Cheez Whiz. Stir until cheese melts. Take from burner and add rice (uncooked). Cook broccoli. Put in casserole dish and add cheese mixture. Mix well. Sprinkle with cracker crumbs; dot with butter. Bake at 350° for 30 minutes.
Mix all ingredients together. Put in a 2-quart casserole dish. Bake at 350° for 45 to 60 minutes. Sprinkle crushed potato chips over top the last 10 minutes of baking.
Mix flour, crumbs, oleo and nuts together; spoon into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Mix cream cheese, sugar and Cool Whip together; pour into prepared crust. Spread pie filling on top and chill.
Mix flour and salt together. Cut in shortening to size of peas. Sprinkle in water 1 tablespoon at a time, mixing with a fork until all flour is moistened (3 to 4 tablespoons more water may be added if needed). Firmly press dough into a ball. Divide in half. Roll each half out to fit your pie pan, about 1/8-inch thick. Makes 1 (2-crust) pie or two single crusts.
Chill Brie well before handling. Remove rind from top and place cheese on serving plate. Combine ingredients; spread onto cheese. Serve at once or refrigerate for later use. For better flavor, allow Brie to stand 30 to 60 minutes when removed from refrigerator.
Mix all ingredients except cucumbers in a microwave safe bowl. Mix well. Add cucumbers and stir. Microwave on High for 8 minutes; stirring every 2 minutes until cucumbers are crisp and tender and onion is translucent. Ladle into jars.
Add jello to boiling water and stir to dissolve. Add and mix remaining ingredients.	Pour in mold and chill.
Brown chicken and season to taste. Place to side. In a large mixing bowl, mix warmed broccoli, onions and cheese, then add chicken. Place one egg roll wrap in a pot pie dish. Fill with 1 mixing spoon size of mixture. Fold closed and lightly spray with Pam. Repeat until mixture is gone. Bake at 350° for 25 to 35 minutes, until browned and warm throughout.
Mix syrup, butter and brown sugar in large bowl. Add vanilla extract and oatmeal. Mix together using fingers (mixture will be firm). Mix in chocolate chips.
Mix all dry ingredients in a deep bowl and add as many marshmallows desired. To make a cup of cocoa, simply add 1/3 cup mix to a cup of boiling water. May use more mix, if necessary.
Mix dry ingredients and add milk in saucepan. Cook until thick. Serve over hot biscuits.
Mix all ingredients well and pour in small square pan. Bake at 350° for 30 to 35 minutes.
Puree all ingredients in food processor. Marinate 6 skinless chicken breasts for 4 to 6 hours, then barbecue.
Combine macaroni and cheese spread (may need to heat spread). Add milk, onion powder, mustard and sausage. Place in a 4-quart casserole dish. Top with Cheddar cheese. Bake at 350° for 20 to 30 minutes or until bubbly.
Mix 3 tablespoons margarine with sugar. Add egg and beat until creamy. Mix flour, baking powder and salt. Add to sugar mixture alternately with milk. Add vanilla; spread batter in greased 8-inch square pan.
Preheat oven to 325°. Mix softened butter and sugar. Add eggs, one at a time. Alternate flour, milk and vanilla until all ingredients are mixed smooth. Bake at 325° for 1 hour. Bake 30 more minutes. Should be golden brown and will be firm.
Combine all ingredients and serve with chunks of pineapple, cantaloupe, strawberries and grapes.
Place catfish fillets in lightly greased 13 x 9 x 2-inch baking dish. Drizzle with oleo and lemon juice. Bake at 350° for 20 to 25 minutes or until fish flakes easily when tested with a fork. Drain and flake. Cook bacon in large skillet until crisp. Remove bacon, reserving 2 tablespoons of drippings in skillet. Crumble bacon and set aside. Cook green pepper and onion in drippings, stirring often, until tender. Stir in bacon, tomatoes and other ingredients and bring to a boil. Cover, reduce heat and simmer 25 minutes (until liquid is absorbed). Stir in catfish. Cover and let stand 5 minutes before serving. Yields 6 servings.
Put the first 5 ingredients in plastic bag, set aside. Place Crisco and butter in a shallow pan (1-inch high). Place in 400° oven and melt butter. Wash chicken and remove all fat. Shake wet chicken in plastic bag. Place chicken skin side down in melted butter and turn right over. Cook 20 minutes, turn and cook 20 minutes more and turn again. Should be done in 60 minutes.
Sift together dry ingredients. Make a well and add remaining ingredients. Mix until smooth by hand, pour into greased loaf pan. Bake 1 hour at 350°.
Cook macaroni until desired firmness; drain. In large bowl, combine macaroni, mayonnaise and tuna. Stir until mixed well. Add olives and raisins. Sprinkle with salt and pepper; stir until mixed.
Cook chicken and take meat off bones. Melt 1 stick of margarine in bottom of 7 x 12-inch casserole dish. Sprinkle 1/2 of the stuffing mix over the margarine. Spread the chicken over this.
Cook potatoes in boiling salted water to cover 15 minutes or until tender; drain and mash. Combine potatoes, cream cheese and next 4 ingredients in a large mixing bowl; beat at medium speed (or by hand) until smooth. Spoon mixture into a greased 11 x 7 x 1 1/2-inch baking dish. Brush with melted butter and sprinkle with paprika. Cover and chill up to 24 hours. Remove from refrigerator; let stand, covered, 30 minutes. Uncover and bake at 350° for 30 minutes or until heated. Yield: 6 to 8 servings.
Mix all ingredients; pour into pie pan. Bake at 325° first 30 minutes, then raise to 375°.
Melt butter; stir in flour, then broth and milk. Stir constantly until sauce begins to thicken and is smooth. Add drained onions, almonds and seasonings. Pour into greased 1 1/2-quart casserole dish. Cover with bread crumbs and cheese. Bake at 375° for 30 minutes. Serves 6.
Layer ingredients in a 9 x 12 x 2-inch baking pan. Put the meat first, then the onion, then the hash browns. Pour soup on top of hash browns. Spread evenly and bake at 350° for 2 hours. Can also add peas or corn if desired.
Drain vegetables and put in bowl. Combine vinegar, sugar, salt and pepper in pot and boil 5 to 6 minutes. Pour hot vinegar solution over beans and stir well. Let stand overnight, then drain vinegar off.
Dissolve jello in 1 cup boiling water. Add rest of ingredients, mixing well. Pour into 8 x 11 x 2-inch pan. After it sets, cover with whipping cream or Cool Whip. Serve. Delicious.
Fry onions and pepper. Add spices, tomato sauce and chopped tomatoes. Add beans. Cook for 20 minutes. Serve over brown rice.
Season, brown and drain hamburger and onion. Mix rice, beef consomme, mushrooms and curry powder in with hamburger mixture in 13 x 9-inch pan. Stir it all together. Cover with foil and bake at 350° for 1 hour. Serve with sour cream; place a dab on top and mix in. Great for parties; can be made ahead and frozen.
In large nonstick skillet, melt margarine and add garlic. Cook until garlic is golden brown. Add scallops and parsley and cook 2 to 3 minutes, stirring often. Sprinkle with pepper and serve. Yields 4 servings.
Heat oven to 400°. Mix butter, 1/2 cup confectioners sugar and vanilla thoroughly. Stir in flour and salt. Drop dough by rounded teaspoonfuls about 1 inch apart onto ungreased cookie sheet. Bake until set but not brown about 8 to 9 minutes. While warm, roll into powdered sugar; cool. Makes about 4 dozen cookies.
Mix all of the ingredients except the meat together in one container. Place the sliced meat in the container large enough to hold the 3 pounds with additional room to rotate the meat. As the meat is placed in the container, pour the ingredients over the layers of beef. Allow to marinate 8 to 12 hours with rotation of the meat every 2 hours or so as in order to allow the seasoning to penetrate throughout.
Cut shortening into flour as in making pastry; add egg and mix well. Spread in greased 9 x 13-inch pan. Bake in moderate oven (350°) for 15 minutes.
Sift flour and dry ingredients together. Cut in shortening until crumbly. Reserve 1/2 cup crumb mixture for top. Add eggs, milk and vanilla. Stir until well mixed. Pour batter into greased and floured pans and sprinkle crumbs on top. Bake at 350° for 35 minutes.
Drain pineapple and oranges. Combine fruit, marshmallows, coconut and nuts. Blend into sour cream. Chill 4 to 6 hours.
Mix mayonnaise, lemon juice, salt and pepper. Toss with chicken and celery. Cover and refrigerate. Stir in grapes; serve in lettuce cups, if desired.
Mix sugar and cocoa. Add milk and melted butter in large saucepan. Bring to a boil and let boil 30 seconds, stirring constantly. Remove from heat. Add peanut butter and stir in. Add oatmeal. Stir and drop on waxed paper by spoonfuls. Let cool. Makes approximately 2 dozen.