HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Coarsely chop ham, broccoli and onion with food chopper. Finely snip parsley. Grate cheese. Mix all except rolls. Arrange crescent triangles in circle on a 13-inch baking pizza pan slightly greased. Spoon filling over base all around circle. Fold points of triangle rolls over filling and tuck under base at center. Filling will not be completely covered. Bake for 25 to 30 minutes or until brown. Makes 8 servings.
Add finely chopped onion, green pepper, celery, grated carrot and bite-size tomatoes into cold, cooked spaghetti. Add bottle salad dressing and sliced olives. Mix well, then sprinkle Salad Supreme. Chill and enjoy.
Mix first 5 ingredients. Add nuts. Fold in eggs. Bake in bread pan in slow oven for about 1 hour at 325°.
In large skillet over medium heat, fry bacon until light brown. Meanwhile in medium size bowl mix well, ground beef, eggs and next 4 ingredients. Shape into 3 small meat loaves. Push bacon to one side of skillet. Over medium heat, in the hot bacon fat brown meat loaves well on all sides. Add sliced zucchini and tomato sauce. Cover and cook 15 minutes or until zucchini is tender-crisp.
Pop the corn in oil. Melt marshmallows with 1/2 stick margarine. Pour in M&M's and peanuts. Mix in popcorn. Pour into well greased Bundt pan. Let cool, then turn out onto plate. (Could also make in 13 x 9-inch pan.) Kids love this.
Mix together. Store in airtight container. To serve, dissolve 2 teaspoons more or less, in a cup of hot water.
Mix condensed milk, lemonade and Cool Whip together. Then pour into pie crust. Put in icebox until time of serving. Serves 8.
Preheat oven to 350°. Roll out pizza crust thin, but don't make any holes. Cut into 4 squares. Lay ham on each piece, then put cheese on top. Roll the dough from corner to opposite corner (diagonally). Put on greased cookie sheet. Put in oven for 20 to 25 minutes, or until golden brown. Heat pizza sauce. You can dip the roll-ups in the pizza sauce. Be sure to pinch the ends of the roll-ups before putting in the oven.
Mix oleo, flour and nuts and pat on bottom of 9 x 13-inch pan. Bake 15 minutes at 350°. Cool completely.
Heat oven to 350°. Mix all ingredients, except bacon. Shape mixture into 6 loaves. Crisscross 2 half slices bacon on each loaf, tucking ends under loaf. Secure on top of loaf with toothpick. Place loaves in shallow baking pan, lined with foil. Bake, uncovered, 1 hour or until loaves are done in middle when toothpick is removed. Makes 6 servings.
Press crescent rolls in pan and bake 10 to 15 minutes. Cool completely. Cream the cream cheese; add dressing. Add the mayonnaise; spread this on the crust. Top with the chopped vegetables, then top vegetables with lots of grated Cheddar cheese.
Combine cream	cheese, 1/4 cup sugar and 1 egg, mixing well. Set aside. Combine flour, remaining 1 1/2 cups sugar, baking soda, cinnamon and salt.	Add combined oil and eggs, mixing just until moistened. Fold in apples and nuts. Reserve 2 cups of batter. Pour remaining batter into greased and floured 10-inch tube pan. Pour cream cheese mixture over batter; carefully spoon reserved	batter	over cream cheese mixture. Spread lightly to cover.	Bake in 350° oven for 50 to 55 minutes. Cool; remove from pan.
Combine all vegetables in a large bowl. Sprinkle with salt; cover with cold water and let set 4 hours. Drain thoroughly in colander; press out excess liquid.
Mix Jell-O with boiling water and stir until slightly jelled. Add juice, cranberries, nuts and celery. Chill until jelled firmly.
Brown beef. Add onion. Cook until tender. Drain. Stir in tomatoes, paste, water, garlic and seasonings. Cover and simmer 30 minutes.
Brown ground beef. Add remaining ingredients and simmer 1 to 2 hours. Serves 15.
Mix all ingredients together. Let stand for 30 minutes, then bake 1 hour at 350°.
Mix together mayonnaise and mustard. Coat chicken in mixture. Roll in cornflakes. Sprinkle with cheese. Bake at 325° for 1 hour.
Preheat oven to 450°. In a large bowl, beat the eggs. Add the buttermilk, milk, vegetable oil and margarine. Add the sugar, flour and cornmeal, mixing just until combined. This may be baked in muffin tins (8 to 10 minutes) or in iron skillets which have been heated in the oven (15 to 20 minutes for a 12-inch skillet). It may also be cooked on a griddle. May be made 30 minutes or more before cooking.
Mix flour, margarine (softened) and nuts well. Spread in 8 x 12 x 2-inch glass baking dish. Bake at 350° for 20 minutes or until light brown. Cool completely before filling.
Use a 3-quart saucepan to melt ingredients. Mix sugar, butter, milk and vanilla. Bring to a boil. Boil 2 minutes. Remove from heat and add marshmallows; stir until melted. Add all the chocolate pieces; stir until melted. Add nuts. Pour into buttered pan. Makes about 5 pounds.
Beat all ingredients at medium speed with electric mixer until well blended. Refrigerate. Serve hot or cold with tortilla chips and vegetable dippers. Makes approximately 2 cups.
Lay chicken breasts in casserole dish. Lay 1 slice of cheese on each breast. Pour croutons (slightly crushed) on top. Combine soup, sherry and melted butter. Pour over chicken with croutons. Bake at 350° for 1 hour.
Mix together the first 5 ingredients. Marinate chicken in sauce mixture for at least 3 hours. Broil breasts over a medium charcoal fire for 4 or 5 minutes on each side, starting with the skin side up and basting with the marinade 2 or 3 times. Remove the chicken from fire when done; brush with marinade. Roll in sesame seed until well coated. Return to fire for a minute to brown seed.
Combine first 9 ingredients and shape into patties. Coat in bread crumbs and oleo. Fry in oleo until brown. Substitute tuna, if desired.
Melt butter and marshmallows, then add dry jello. Pour over popped corn and mix quickly. Form into balls.
Combine first 6 ingredients in a plastic bag and shake to mix. Beat egg with milk. Dip fryer pieces into egg mixture, then into dry mixture in bag. Heat oil in frypan to 350°; add chicken pieces and fry on each side until golden brown and cooked through.
Put in blender and mix well. Make balls with mixture smaller than a golf ball because they spread out when they cook. Mash flat with fork on cookie sheet. Do not grease cookie sheet. Cook about 15 minutes at 350° or until brown.
Mix all ingredients except preserves. Spread in buttered 9 x 12-inch pan and score in 12 blocks or 16 blocks. Put 1/2 teaspoon Smucker's blueberry preserves in each block. Bake at 350° for 20 to 30 minutes. Eat!
Cook noodles in boiling water for 20 minutes. Drain. Combine noodles, turkey, pimento and peas and carrots in large mixing bowl. In saucepan, combine soup, milk, water and cheese. Heat to boiling point, stirring frequently to prevent scorching. Pour cheese sauce over other ingredients and mix. Place entire noodle mixture into 9 x 13-inch baking dish. Bake at 375° for 30 minutes. Makes 8 servings.
Chill milk for one hour. Prepare Jell-O as directed on package. Mix in cream cheese, sugar and vanilla. (May heat if necessary to dissolve.) Whip milk until stiff. Add lemon juice and Jell-O mixture. Beat or stir at low speed to mix well. Pour into crusts. Put into freezer. (Other flavors of Jell-O may be used.)
Preheat oven to 350°. Lightly grease cookie sheet. Cream eggs, sugar and margarine. Sift flour, cinnamon and salt. Combine the 2 mixtures. Fold in fruit, dates and vanilla. Drop by teaspoonfuls onto cookie sheet. Bake until lightly browned. These keep well.
Boil together squash and onion for 5 minutes. Drain well in colander. Drain water chestnuts and add to squash with pimentos, sour cream and salt and pepper. Mix well. Melt margarine in glass 8 x 12-inch baking dish. Cover bottom of dish with stuffing mix reserving half to sprinkle on top. Spoon squash mixture over stuffing and sprinkle remaining stuffing on top. Cover and bake at 300° for 25 minutes.
Cream the butter, sugar and salt. Beat the eggs, one by one, into the mixture. Add the sifted flour gradually. Pour half of the batter in a loaf pan. Put 1/2 sliced apples on top. Sprinkle with cinnamon. Add the rest of the batter and remaining sliced apples. Sprinkle cinnamon on top of the apples. Bake at 350° for about 1 hour and 25 minutes.
Mix strawberries with Cool Whip, powdered sugar and lemon juice. Dissolve gelatin in water in saucepan on stove on low heat. Stir consistently. Put layer of strawberries mixture alternately with vanilla wafers in large dish. Place in refrigerator or freezer. (Be sure to mix gelatin mixture with strawberries and Cool Whip mixture.)
Save out 1 1/2 cups of cornbread crumbs and enough butter to mix for topping. Mix all ingredients together and pour into a well-greased casserole dish. Crumble cornbread mixture on top. Bake at 350° until brown.
Layer all items in order. Then sprinkle 1 teaspoon sugar over peas. Cover with mayonnaise, 1 to 2 cups. Then sprinkle 1 teaspoon sugar over mayonnaise. Cover with grated Parmesan cheese.
Before cooking, divide breasts and thighs in half again. Mix flour with curry powder, salt and pepper. Place flour mixture in paper bag and shake chicken pieces in it a few at a time. Heat oil in large skillet or Dutch oven until hot but not smoking. Saute chicken pieces in skillet until brown on each side. Set aside. Remove any excess fat from skillet and saute onions briefly in pan. Stir in curry paste, then add all remaining ingredients, except potatoes and peas. Stir together and return chicken to pot. Simmer stew on top of stove for 1 hour on medium-high. Add potatoes and simmer another 30 minutes. Add peas and simmer an additional 15 minutes before serving. Serves 8.
Mix first 3 ingredients. Pour into 8 x 10-inch glass dish. Pat down to cover bottom. Bake at 350° for 20 minutes. With mixer, mix cheese and sugar. Fold in 1/2 of large carton of Cool Whip. Spread on cooled crust.
Melt butter in a 13 x 9 x 2-inch pan. Layer graham cracker crumbs, chips, nuts, coconut and then pour milk over top. Bake at 350° for 25 to 30 minutes.
Brown sausage; drain. Put sausage back into pan; add cream cheese and Ro-Tel. Simmer on top of stove on low heat until boiling, stirring often. Great served on biscuits, toast or Melba toast.
Place each piece of chicken between 2 sheets of waxed paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper.
Sprinkle with Parmesan cheese. Cover with Saran Wrap and let rest overnight. Prior to serving, add layer of 6 hard-boiled eggs, finely chopped, and sprinkle with bacon bits.
Melt 1/3 cup butter in 10-inch cast-iron skillet. Remove from heat. Add brown sugar and stir until blended. Drain pineapple well. Reserve 2 tablespoons syrup. Arrange pineapple in butter/sugar mixture. Place cherry in center. Beat remaining 1/3 cup butter with 1/2 cup granulated sugar until fluffy. Beat in egg yolks, lemon peel and juice and vanilla.
Beat egg yolks and stir into milk. Add vanilla. Stir flour into sugar and add to milk mixture. Cook until scalding hot in heavy pan, stirring constantly. Do not let boil.	Add allspice slowly and stir in. This is really creamy.
Brown hamburger; drain. Combine hamburger and remaining ingredients in casserole. Mix thoroughly. Cover with sliced cheese (American, Monterey, etc.) Bake on low until cheese melts.
Saute onion in margarine until soft. Add vegetables and cook until heated through. Remove from heat and add flour, stirring well to coat. Add chicken broth and heat through. Add cheese and stir until melted. Add milk and heat until just boiling. Serve with crusty Italian bread or your favorite crackers.
Mix all ingredients well adding tabasco sauce to degree of hotness to suit your taste! Serve with tortilla chips.
Mix rice, cream of chicken soup, cream of mushroom soup and can of water. Pour into a baking dish. Place chicken on top. Sprinkle dry Lipton onion soup on top. Cover. Bake at 350° for 1 1/2 to 2 hours.
Cook asparagus spears. Place cooked asparagus in a lightly greased 1 1/2-quart casserole dish. Sprinkle almonds on top of asparagus. Pour mushroom soup over asparagus. Top with cheese. Heat at 400° until cheese is melted.
Boil raisins and water for 20 minutes; add shortening. When it cools, add egg and dry ingredients. Spread on jelly roll pan and bake for 20 minutes at 375°. When cool, spread with thin powdered sugar icing with a little lemon juice in it.
Pound chicken until thin. Coat with bread crumbs. Saute in just enough margarine to cover bottom of pan (about 3 to 4 tablespoons) until brown. Make sauce by adding brandy, heavy cream and mustard to pan after pouring off most of margarine. Cook slowly, stirring often. Add chopped pecans and pour over chicken. Serve immediately.
Warm nonstick frying pan on medium. Butter one side of both pieces of bread. Slice enough cheese to cover bread. Place the cheese on the unbuttered side of the bread. Place ham on top of the cheese. Place other slice of bread on top with buttered side up. Place the sandwich in the warmed pan and cover so the cheese will melt. Fry for about 1 1/2 minutes or until golden brown, flip and fry again for 1 minute, until golden brown. Remove from the pan and enjoy. Peanut butter and jelly may be substituted for the ham and cheese. Serves 1 person.
Melt together chocolate chips and butterscotch chips. Add peanuts and chow mein noodles. Mix well and drop by teaspoon on cookie sheet and place in refrigerator to harden.
Cube and melt cheese in microwave. Add remaining ingredients. Serve with your choice of chips, veggies, crackers.
In a small bowl, mix together soy sauce, lime juice, olive oil, and garlic. Pour over chicken. Cover and marinate for 1 hour. Heat grill to medium. Cook chicken 5 minutes, turn and cook 5 move minutes, turn again 2 more times. You may need to turn heat to low depending on your grill temperature.
Cook all together for about half hour and run through sieve. Dissolve 2 packages of Knox gelatine in 1/2 cup cold water; add to other mixture and pour into molds or flat glass dish.
Brown hamburger and drain grease. Cook yellow rice according to directions on package. Combine hamburger, salsa and cooked yellow rice in casserole dish. Sprinkle taco seasoning and 1/2 cup water over the mixture and half of the cheese. Mix well.
Preheat oven to 350°. Mix all in large bowl. Spray baking dish with vegetable spray. Pour mixture in baking dish and bake for 25 to 35 minutes. Makes 4 servings.
Cook vegetables. Drain. Add soup and sour cream. Mix. Put in an 8 x 8-inch baking pan. Top with onions. Bake at 350° for 20 minutes.
In deep bowl, stir flour, sugar, baking powder and salt. Combine eggs and milk; pour into dry ingredients. Stir with whisk or mixer until smooth. Heat 1 1/2 to 2-inches of oil in heavy skillet or deep fryer to 375°. Hold finger over end of funnel. Place 1/2 cup batter in funnel. Remove finger from end of funnel and, with slow motion, dribble batter into hot oil in shape of a coil. Fry cakes 2 to 3 minutes on each side. Turn over. Remove cake; drain on paper towels. Sift confectioners sugar over warm cake or serve with syrup and cinnamon.
Boil and bone chicken. Lay aside on plate. Put the other ingredients in a deep saucepan, except Doritos. Put 1/2 chips in bottom of a 10-inch baking dish; add chicken mixture and top with chips. Bake at 375° for 30 minutes.
Combine all ingredients and mix thoroughly. Bake in greased and floured tube pan at 350° for 55 minutes.
Blend together; add wings and marinate at least 6 hours. Cook 20 minutes at 400°; then 40 minutes at 350°. They're the best!!
Cut pork into pieces 1 X 1 X 1/2-inch. Mix flour and seasonings. Mix egg and milk; beat well. Roll pork in flour mixture and shake off excess. Dip in milk mixture and mix thoroughly. Drain well, then dip in flour mixture again, mixing until well coatd. Shake off excess flour and fry in deep fat at 350° until the crust is brown and crisp, then drain and place on plate. Serve with sweet and sour sauce.
Grate cabbage and carrots in blender. In small bowl, mix other ingredients. Toss into cabbage mixture until completely covered.
Mix all ingredients together and drop on cookie sheets. Bake at 350° for 12 - 15 minutes. Makes about 5 dozen cookies.
Pound enough chicken breasts for your family until flat. Coat with bread crumbs and pan-fry until done. Pour enough spaghetti sauce into a 9 x 13-inch pan to just cover the bottom. Arrange cooked chicken on top of the sauce. Pour additional sauce over the top to completely cover the chicken. Sprinkle a generous amount of Parmesan cheese over the top. Garnish with parsley flakes.
Mix all ingredients together and bake four hours, uncovered, in oven at 250°. Serve over rice or noodles. May be prepared ahead and frozen.
Mix ground beef or turkey, milk, onion and salt. Add flour. Make balls by throwing spoonfuls several times against the side of the bowl. Brown on 3 sides in hot fat. Serves 4.
Slice new potatoes and place in plastic bag. Pour oil in on potatoes and toss. Add your Ranch dressing mix and toss again. Put potatoes in a Pyrex dish and bake in an oven at 450° for about 45 minutes.
Grease and lightly flour a 10 x 15 x 1-inch jelly roll pan. Preheat oven to 400°. In large mixing bowl, combine flour and sugar. Measure into large, heavy saucepan 2 sticks margarine, 5 tablespoons cocoa and water. Heat saucepan mixture to boiling, stirring well. Add to flour-sugar combination, blending well. In medium bowl, beat eggs; stir soda into buttermilk. Add to eggs along with vanilla. Add this buttermilk mixture to the flour-cocoa combination. Mix well. Pour batter into prepared pan. Bake about 25 minutes or until a cake tester inserted in center comes out clean.
Place sweet potatoes in 2 to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes. Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender.
Spray 2 small loaf pans (7 1/2 x 3 1/2-inches) or one large loaf pan with Pam. In large bowl, combine first 5 ingredients. Add dry ingredients. Fold in zucchini. Pour in pans or muffin cups. Makes 16 servings.
Cut corn off the cob and mix with tomatoes and green pepper in a bowl. In frying pan cook bacon strips; remove bacon and cut or chop into pieces. Add 1 cup water to pan. In pan, stir in corn mixture together with bacon. Cook over medium heat and stir to keep from sticking. If ingredients are sticking add 1/2 cup water. Cook for approximately 30 minutes.
Mix together the sugar, peanut butter and margarine; roll into balls. Dip balls into chocolate and paraffin (melted in double boiler), leaving small circle of peanut butter showing to look like a buckeye.
Cook spaghetti and drain. Set aside. Cut sausage in small circles. Saute sausage for 5 minutes. Remove sausage from skillet with slotted spoon and drain. Add onion and garlic to skillet with drippings left from sausage. Saute for 4 to 5 minutes. Do not brown. Add tomato sauce, tomato paste and tomatoes (that have been crushed with juice). Rinse tomato sauce and tomato paste cans out with water and add to mixture. Depending on how thick you want sauce, you can add 1/2 can of water from the tomato can, if you want. Add smoked sausage and drippings. Simmer 15 to 20 minutes. Add cooked and drained spaghetti to mixture. Add a little at a time to make sure you don't add too much spaghetti and take up all the sauce.
Combine butter, sugar, milk and cocoa; bring to boil. Boil for 1 1/2 minutes. Remove from heat, add peanut butter, vanilla and oats. Spoon onto foil and cool. Makes 15 cookies.
Use a container about 4 inches high, 8 inches long and 4 inches wide. I used a Rubbermaid container.
Place the cooked kidney beans in a medium-sized bowl, and mash these to the desired consistency. Coat a small nonstick skillet with canola oil, and place it over medium heat until hot. Add the onion, red bell pepper and garlic; saute for 5 minutes or until the onion is tender. Stir in the cumin, coriander and white pepper. Cook for 1 minute, and remove from heat. Add the onion mixture and corn to the beans; stir well.
Sift together flour, soda and salt. Cream the Crisco, oleo, sugar, vanilla and egg until fluffy. Stir in dry ingredients. Blend in milk. Drop by teaspoon onto greased cookie sheet; flatten with bottom of glass which has been greased and dipped in sugar. Bake at 400° for 8 to 10 minutes.
Cut eggs in half lengthwise. Carefully remove yolks. Mash yolks and stir in mustard, add mayonnaise; blend well. Spoon yolk mixture evenly into egg whites. Place an olive half in the center of each. Sprinkle with cajun seasoning.
Place vinegar, sugar and mandarin peel in a large saucepan and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool and store in covered container. Use as you would for any recipe calling for vinegar. This mandarin vinegar adds zest to your recipes and also makes a delightful and unusual hostess gift. Yields 1 quart.
Beat eggs, sugar and vanilla. Mix dry ingredients and add to egg mixture. Add zucchini. Beat all ingredients. Add oil and beat until smooth. Pour into greased loaf pan. Bake at 325° for 1 hour.
My mom does what I ask her to do. You put this much chocolate in and stir it. Put it in the oven and that's it.
Mix all ingredients together and make about 70 meatballs. Place in 9 x 13-inch pan or crock-pot.
Brown steak and onion; drain grease. Add mushrooms and soup. Fill can 1/2 full of water and add. Stir in sour cream, salt, pepper and Worcestershire sauce. Cover and cook over low or medium heat for 20 minutes, stirring occasionally. Prepare noodles, drain and add to mixture. Keep covered until ready to serve.
Mix thoroughly the butter, shortening, sugar, egg yolk and vanilla. Work in flour and salt until dough holds together. Shape into 1-inch balls. Beat egg white; dip balls in egg white and roll in nuts. Press center down with thumb. Bake at 350° for 10 minutes. When cool, put Butter Cream Frosting in center.
Toss cranberries and sugar. Place in a lightly greased baking dish. Cover and bake at 350° for 1 hour. Stir in walnuts, marmalade, and lemon juice and refrigerate.
Brown ground beef in large saucepan draining excess fat. Add spaghetti sauce, tomato paste, water, bouillon cube, green pepper and onion. Simmer 30 minutes. Cook rigatoni and small shells for 15 minutes in boiling water. Drain. Layer 1/2 cooked macaroni in 2 qt. casserole dish. Add layer of 1/2 of the mozzarella cheese. Sprinkle with romano. Layer rest of cooked macaroni. Pour sauce over all. Top with remaining mozzarella cheese and romano cheese. Bake uncovered at 350° for 30 minutes. Serves 6.
Combine squash, onion, egg, salt and pepper; mix well. Stir in flour. Drop by tablespoons into hot oil. Cook until brown, turning only once.
Brown beef well; drain off excess grease. Add all other ingredients to beef. Cook over low heat until cheese melts. Stir often. Serve with corn chips or tortilla chips.
Mix together and place in 8 x 8-inch square pan. Freeze; cut into 9 squares. One piece equals 1 fat.
Mix ingredients. Pour into unbaked pie crust and bake at 325° about 45 minutes.
Mix it up! Grease and flour loaf pan. Bake at 350° for 45 minutes.
Combine butter, milk, sugar and salt; boil for 12 minutes or desired soft ball stage, stirring at all times. Remove from heat. Quickly add marshmallow cream to melt, then chocolate chips to melt. Thoroughly mix in vanilla. Pour into one large buttered cookie sheet 1 inch deep or one 9 x 12-inch pan and one 8 x 8-inch pan. Makes 50 pieces.
In large saucepan blend sugar, flour, cinnamon and nutmeg. Stir in water. Bring to a boil and cook, stirring constantly, until thickened. Remove from heat. Add lemon juice. Pack prepared apples into jars. Fill with hot syrup. Process in boiling water bath 20 minutes for quarts, 15 minutes for pints. Makes about 3 1/2 quarts.
Mix together. Drop on cookie sheet and bake 10 minutes in a 350° oven.
Combine sugar, salt, vinegar and water. Tie spices in a cheesecloth bag. Add to vinegar mixture. Simmer 15 minutes. Pack cucumbers into hot jars, leaving 1/4-inch space at top. Put a head of dill in each jar. Heat brine to boiling. Pour boiling hot vinegar mixture over cucumbers, leaving 1/4-inch space at top. Adjust caps. Process pints and quarts 15 minutes in boiling water bath. Makes about 7 pints.