HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease jelly roll pan. Line with wax paper; grease and flour paper. Beat eggs and sugar until light and fluffy. Add pumpkin; mix well. Stir in flour, soda, salt and cinnamon which have been mixed together. Spread in pan; sprinkle with nuts. Bake at 375° for 15 minutes. Sprinkle a tea towel or cheesecloth with powdered sugar. Turn cake upside-down onto towel. Remove wax paper and roll up in towel and cool. Unroll; spread with filling and re-roll. Refrigerate.
Cut bacon in half lengthwise. Coat one side with Parmesan cheese. Wrap the bacon in a spiral, cheese side next to stick. Lay on paper towel. Put 10 on a plate. Microwave on High for 4 to 6 minutes. Roll again in cheese.
Bring water and sugar to rolling boil. Cool. Add remaining ingredients and stir. Freeze in gallon container. Thaw 1 hour before serving. Mix with 2 large bottles of ginger ale.
Heat oven to 375°. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10-inch jelly roll pan. Press over bottom and 1-inch up sides to form crust. Seal perforations. Bake at 375° for 14 to 19 minutes or until golden brown. Cool completely. In a small bowl, combine sour cream, horseradish, salt and pepper; blend until smooth. Spread evenly over cooled crust. Top with mushrooms, tomatoes, broccoli, green pepper and onions. Cut into appetizer size pieces. Refrigerate leftovers. Makes 60 appetizers.
Layer potatoes as for scalloped potatoes. On each layer put generous pats of butter, salt, pepper and Swiss cheese and repeat for each layer. On top drizzle with small container of heavy whipping cream. Simmer on top of stove until it bubbles. Bake at 250° for 2 hours.
Mix first 3 ingredients with fork; add Crisco thoroughly. Mix until crumbly. In a small bowl, beat water, egg and 1/2 cup vinegar. Combine mixture. Divide dough into 5 portions, shape into round patties for rolling, chill in plastic Ziploc bag 1/2 hour before rolling.
Mix liquid and eggs, then add beef, cracker crumbs and seasonings. Form into 2 loaves. Cover loaves with sauce.
Combine stuffing mix and water. Spread each beef cubed steak with stuffing mixture. Roll and fasten with wooden picks. Brown beef rolls in oil in 10-inch skillet. Drain. Mix tomato sauce, salt, thyme, rosemary and poultry seasoning. Add tomato sauce mixture and onions to skillet. Heat to boiling. Reduce heat. Cover and simmer until beef is tender, about 1 hour.
Combine all ingredients except strawberries. Cook until mixture is thick. Set aside for at least 2 1/2 hours to cool at room temperature. Place berries in pie shell and pour glaze over them. Top with whipped cream.
Cook noodles until tender in salted water and drain. Melt butter in skillet. Add meat and cook, stirring, until meat has lost red color. Drain. Add salt, pepper, garlic salt and tomato sauce. Simmer gently for about 5 minutes. Remove from heat. Combine cottage cheese, sour cream, onion and noodles. Place half of noodle mixture in a 2 1/2-quart casserole dish. Cover with meat mixture.	Repeat layers until all ingredients are used. Top with cheese.	Bake at 375° for 30 minutes.
Combine all ingredients but almonds; mix well. Cover; chill overnight. Form cheese mixture into shapes of 2 pine cones on serving platter. Beginning at narrow end, press almonds at slight angle into cheese mixture in rows. Continue overlapping rows until cheese is covered with appearance of pine cones.
Preheat oven to 350°. Grease and flour tube pan. In a small bowl, combine sugar and cinnamon; set aside. In a large bowl, blend cake mix, applesauce and eggs until moistened. Beat 2 minutes at high speed. Pour 1/2 of batter into prepared pan. Sprinkle with sugar mixture. Cover with remaining batter. Bake for 35 to 45 minutes, or until toothpick tests clean. Cool upright in pan for 25 minutes; then turn onto serving plate.
Soak bread crumbs and coconut in milk. Beat egg yolks. Add sugar, salt and butter. Add to milk mixture. Fold in beaten egg white. Pour into greased baking dish. Set in a pan of hot water. Bake in moderate oven at 350° for 45 minutes. Serves 6.
Combine dates, sugar, water and oleo in large saucepan. Cook over low heat. Stir constantly until dates soften. Remove from heat; stir in chocolate until melted. Beat in eggs. Sift flour with soda and salt. Add to mixture alternately with orange juice, then milk, blending well. Stir in nuts and turn into well-greased 15 x 10-inch pan. Bake at 350° for 25 minutes or just until cake tests done. Cool for 5 minutes, then spread with Orange Glaze. Let cake finish cooling after glazing. While still warm, use a sharp knife to cut into 1 x 1 1/2-inch bars. Remove from pan when cool. Freezes beautifully. Yield: 56 bars.
Cream butter and shortening. Gradually add sugar and brown sugar, beating until light and fluffy. Blend in vanilla. Add eggs, one at a time, beating well after each addition. Add sifted flour, baking powder and salt to creamed mixture alternately with milk. Mix well. Fold in nuts and coconut. Pour in greased and floured 10-inch tube pan. Bake for 1 hour and 40 minutes at 325° or until done.
In large mixing bowl, mix together milk, water, vanilla and sugar. Add broken pieces of bread. Let stand 1 hour, stirring occasionally. Preheat oven to 350°. Butter 9 x 13-inch baking dish. To bread mixture, add raisins, fruit cocktail, coconut and melted butter. Beat eggs by hand and add to bread mixture. Blend well by hand. Pour into baking dish. Bake 1 hour. Spoon into tall sherbet glasses to serve. Makes 10 to 12 large servings.
Sift all dry ingredients together. Add shortening, milk and vanilla. Mix, then add 2 eggs. Beat well. Bake at 350° for 30 to 35 minutes. Cut off the top of the cake through the center with a thread or very sharp knife, and add the following filling. Save some for top of cake.
Mix all ingredients over medium heat until boiling. This sauce is good for salad dressing or can be used over ham, frankfurters, etc. Keeps in refrigerator for a long period.
Melt margarine; add powdered sugar. Mix well. Add pecans and enough milk to roll in balls. Melt paraffin; add chocolate chips in top of double boiler. Dip candy balls in chocolate mixture. Place on wax paper to cool and dry.
Beat eggs in bowl. Blend in sugar and melted butter. Combine flour, cocoa, and salt. Add to butter mixture. Stir in vanilla and nuts. Pour into lightly greased glass pan. Bake at 350° for 25 to 30 minutes. Put scoop of ice cream over slice of pie. Top with hot fudge sauce.
Peel, core and chop apples. Mix chopped apples with sugar. Make drop batter by sifting flour, salt and baking powder together, adding beaten egg and milk. Stir in melted butter and mix apple pieces in batter until every piece is coated.
Mix and press into 13 x 15-inch Pyrex dish and bake at 350° for 15 minutes. Cool.
Chop almonds and toast at 350° for 3 to 5 minutes. Then sprinkle 1/2 cup on bottom of greased 10-inch tube pan. Set aside remaining almonds and chocolate chips. Measure remaining ingredients into mixer bowl. Blend. Then beat at medium speed 4 minutes. Stir in chips and almonds. Pour in pan.
Mix the flour, oleo (which has been melted) and pecans. Press in bottom of 11 x 13-inch pan. Bake at 350° for 15 minutes. Let cool. Mix the instant pudding with milk. Mix cream cheese with powdered sugar. Add Cool Whip to cream cheese and spread half over bottom of crust. Spread pudding over this. Spread the remaining Cool Whip and cream cheese mixture on top. Sprinkle with a few nuts. Put in refrigerator.
Soften the margarine. Mix with flour and pecans. Pat down in a 13 x 11-inch pan. Bake at 350° for 15 minutes. Cool.
Place eggs in cold water in medium saucepan. Boil on high heat for 10 minutes. Immediately pour off hot water and keep eggs in cold water, adding ice cubes. This helps to peel easily. Peel eggs. Cut in half. Scoop out hard-boiled yolks. Beat egg yolks, hot and dry mustard, mayonnaise, salt and pepper until smooth. Electric blender works best. When mixture is creamy, without lumps, mix in drained baby shrimp and spoon into egg white halves. Sprinkle with parsley. Serves 8.
Beat eggs together. Add oil and brown sugar. Beat well. Add vanilla, zucchini and	molasses. Mix dry ingredients together. Add nuts. Bake in greased and floured pan for 1 hour at 350°. Makes 2 loaves or 1 (9 x 13-inch) pan.
Blend everything listed, sprinkle with salt and pepper, place in casserole dish and bake in 350° oven until it bubbles throughout, approximately 30 to 45 minutes.
Combine and heat tomatoes, soups, taco sauce, chicken broth and cubed chicken. Line bottom of casserole dish with taco chips. Add chicken mixture. Top with grated cheese. Bake at 350 degrees until bubbly and hot.
Stir ingredients together to store; put in airtight container. Put 3 teaspoons in cup and add boiling water when serving.
Brown meat and onion well in a Dutch oven; drain excess fat. Lower flame and add soups, taco sauce, green chilies, tomato paste and tomato sauce. Stir well. Let simmer for 20 to 30 minutes, stirring occasionally. Remove from heat and stir in rice well. Spread half of mixture in long oblong pan. Top with crushed Doritos, then cheese. Spread remaining mixture on top and cover with more cheese. Bake in a 350° oven until cheese melts.
Mix peaches with 1 cup sugar; let stand. Put butter in 2-quart casserole. Melt in 325° oven.
Preheat oven to 350°. Combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into square 9 x 9 x 2-inch pan. In a small bowl, combine remaining 1/2 cup sugar, brown sugar and 4 tablespoons cocoa. Sprinkle mixture evenly over batter, then pour the hot water over top. (Do not stir.)
Brown ground beef with onion in a skillet, stirring until ground beef is crumbly. Drain and set aside.
Mix all ingredients together. Sprinkle meat mixture with meat tenderizer before forming into loafs. Put in a roaster and add 2 or 3 cans tomato soup over the top of loaves. Bake at 275° until done.
Soak beans overnight. Cook 15 minutes; drain and rinse. Mix with remaining ingredients. Bake 1 to 2 hours at 325°. Stir occasionally.
Beat cream cheese. Add sugar, salt and flour. Mix well. Add 1 egg at a time, beating after each addition. Add sour cream, lemon juice and vanilla. Blend well. Pour into ungreased 10-inch spring-form pan. Bake at 400° for 45 minutes on center shelf of oven. Turn off oven. Open and let stand for 1 hour. Cool completely.
Spray 9x15 pan with pam. Spread pie filling. Sprinkle cake mix evenly over filling. Pour 7-up over all and bake at 350 degrees for 30-35 minutes. Serve warm are cold with fat free cool whip.
Brown and drain chops.	Place in casserole. Blend crumbs, onions, margarine, sage and 1/4 cup water.	Place over chops. Blend soup and 1/3 cup water. Pour over bread mixture. Cook for 1 hour at 350°. Serves 4 to 6.
Grease 12 pan cups. Sift flour, sugar, baking powder and salt into bowl. Make a well in center. Add egg, milk and shortening. Stir just to moisten dry ingredients. Butter will be lumpy. Fill cups 2/3 full. Bake 20 minutes or until golden brown (400°).
Bring to boil butter, cocoa and 1 cup water, stirring constantly. Remove from heat and stir in sugar. Add flour and beat until smooth. Blend eggs and sour cream into mixture. Spread in greased oblong pan. Bake at 375° for 20 minutes. While warm, spread with Chocolate Frosting.
Cook pasta just until tender. Drain. Add ice cubes to chill. Remove remaining cubes before adding veggies and dressing. Toss well and add dill weed.
In large bowl or platter combine cheese, tomatoes, green peppers, pepperoni, onion and olives. In small bowl combine tomato juice and salad dressing. Pour over salad and toss. Cover and chill at least 2 hours. Sprinkle croutons over salad.
Beat butter and cream cheese. Add sugar. Beat until fluffy. Sprinkle with nuts.
Preheat oven 350°. Grease 13 x 9 inch pan. Combine ingredients, except nuts and raisins, beat at low speed until moistened, then beat at medium 2 minutes. Stir in nuts and raisins. Pour into pan and bake 40 to 50 minutes. A good moist cake.
Boil 2 chickens in salted water until tender. Take off bone and cut into chunks.
Wrap chicken with bacon. Place in 13 x 9-inch baking dish lined with the dried chipped beef. Combine soup and sour cream. Pour over chicken. Bake for 3 hours at 300° uncovered.
Mix all ingredients well. Bake in greased and floured 9 x 13-inch pan for 20 to 30 minutes at 350°.
Put pork chops in bottom of baking dish. Mix remaining ingredients and pour over chops. Cover and bake at 350° for 1 1/2 hours. Pork tenderloin may be used instead of pork chops.
Twenty-four hours ahead, mix all ingredients together. Put in freezer overnight. Next morning, stir with a wooden spoon every so often, putting back into freezer after each stirring. To serve, fill glass 1/2 to 3/4 full with slush, then add 7-Up and serve.
In a large skillet, heat the oil over medium-high heat. Meanwhile, separate the loaf of sough by pulling it apart into 1 - inch pieces. Test the oil for readiness by carefully placing 1 piece of dough into the pan. You'll know the oil is ready when the dough bubbles around the edged. Place pieces of dough into the oil and fry a few at a until golden brown on the bottom. Turn the dough over and brown the other side. Remove from skillet with a slotted spoon and drain on paper towels. Repeat until all the dough is fried. Place the sugar in a shallow dish or a resealable plastic bag. Roll or shake the fried dough in the sugar to coat completely. Serve hot. Yields 30 - 35 pieces.
Sift together the sugar and flour; set aside. Bring to a boil the margarine, water and cocoa. Add sugar and flour mixture; mix well. Add eggs, soda and vanilla. Bake in sheet cake pan at 400° for 20 minutes. Ice warm.
Mix all 3 puddings with milk. Combine Cool Whip and sour cream with pudding mix. Layer bottom of 9 x 11-inch pan with graham crackers and pour 1/2 of the pudding mix on top, then add another layer of graham crackers and the remainder of the mix. Add another layer of graham crackers and top with the icing.
As potatoes and eggs cook, combine the first 4 ingredients and prepare remaining ingredients. Combine all ingredients and refrigerate.
Mix thoroughly in order given. Knead and roll out. Cut out in squares. Fry in hot oil.
Place all ingredients into blender bowl. Add 2 cups distilled water last. Set blender on chop or mix setting and blend thoroughly. You can add more fruit or distilled water until the desired consistency is reached.
Melt butter in saucepan. Stir in brown sugar and bring to boil, stirring constantly. Boil 5 minutes, without stirring. Remove from heat and slowly pour over corn in two large, shallow roasting pans. Mix well.
Combine pistachio instant pudding and pineapple with juice, mixing well. Mix in other ingredients. Chill well before serving. Enjoy!
Cover cooked rice and chill; add mayonnaise, celery, onion, mustard and salt to chilled rice; mix well. Cover and chill. Stir in remaining ingredients before serving. Serves 6 to 8.
Grind or grate meatless corned beef, Chicken Style and Wham. Add chopped eggs, celery, green peppers and parsley. Add mayonnaise. Serve on beds of lettuce with crackers.
Cook and stir celery, rice and onion in oil in 10-inch skillet over medium heat until rice is golden brown and onion is tender. Stir in water, bouillon, soy sauce and pork. Heat to boiling; reduce heat. Cover and simmer until rice is tender and liquid is absorbed (about 20 minutes). Stir in green pepper. Cover and simmer 10 minutes longer.
Blend sugar and Crisco, adding sugar slowly. Mix well. Add eggs one at a time. Beat until smooth. Alternate flour, milk and vanilla. Bake at 375° until done, about 20 minutes.
Cut each potato lengthwise into 8 equal wedges; set aside. In a shallow dish, combine stuffing mix with spices. Dip each potato wedge in melted butter, then coat with crumb mixture. Place wedges on greased baking sheet. Pour remaining butter around wedges. Bake at 425° for 30 to 40 minutes or until tender. Serves 8.
Trim crust from bread; butter 1 side of each slice of bread. Put in a 5 x 5 x 1 1/2-inch baking dish, butter side down. Top with cheese and ham; place remaining bread slice on top, butter side up. In bowl, beat together eggs, milk, mustard and a dash of salt and pepper. Pour evenly over sandwich. Cook on Medium-low or Power 3 (3%) for 9 minutes until egg mixture is set, giving dish a quarter turn every 2 minutes. Let stand 5 minutes. Makes 1 serving. Total cooking time: 9 minutes.
Combine all ingredients, except eggs. Add eggs and pour into a shallow Pyrex pan. Bake at 375° for 50 to 60 minutes. Serves 8.
Cook broccoli according to package and drain. Set aside. Melt margarine and stir in flour. Gradually add milk and soup, stirring over low heat. Add Cheez Whiz and stir until melted. Continue stirring over low heat until soup thickens and bubbles. Salt and pepper to taste.
Heat oil over medium-high heat; add cabbage, apples and water and cook until tender. Add sugar to flour; moisten with vinegar to form a smooth paste. Add to the cabbage and cook a few minutes until thickened slightly. Add salt and pepper to taste.
Combine and cook in covered 1 1/2-quart dish at 350° for 1 hour. Stir before serving as celery and onion tend to go to center. This is especially good with poultry.
Combine all ingredients. Pour into a 9-inch unbaked pie shell. Bake at 350° for 40 minutes. Serve with whipped cream, if desired. Tastes like pecan pie.
Combine first 4 ingredients in a pan; heat until the dates are melted, approximately 10 minutes. Cool mixture. Add vanilla, Rice Krispies and nuts. Wet hands in cold water and roll cookie mixture into small balls. Roll in powdered sugar if desired. Makes 4 dozen.
Mix together and pour into a large pan. Bake at 350° for 45 minutes. Sprinkle with Cheddar cheese and bake until cheese has melted.
Combine all ingredients, except wieners, in a large bowl suitable for the oven. Add the wieners (split, if desired) to the sauce. Bake at 350° for 1 hour or longer, covered. Serve on wiener buns with sauce as a topping.
Cook hominy and bell pepper until tender and most of hominy juice is gone. Add Cheez Whiz and cream of mushroom soup. Bake 10 minutes or until bubbly. Serve hot.
Place chicken breasts in a large, heavy ovenware pot (an enamel-coated cast-iron pot is best). Peel potatoes; slice 1/2-inch thick and place on top of chicken. Peel and quarter the onion. Peel carrots; quarter lengthwise and cut into 2-inch lengths. Cut ends off the green beans or separate frozen beans and place in the pot with onions and carrots. Sprinkle contents of pot with parsley flakes. Season lightly with pepper. Pour sherry over all and cover tightly. Bake at 300° for 2 hours, or until vegetables are tender. Yield: 4 servings. This is a low-fat recipe.
In glass baking dish arrange salmon. Top with onion, bouillon, 1 tablespoon lemon juice, dill weed, 1/2 teaspoon salt and the water. Cover with Handi-Wrap and microwave on High for 10 minutes. Melt butter and blend in flour and salt. Blend in cream and mix until smooth. Add juice from fish; stir in 2 tablespoons lemon juice and pour over fish. Microwave 3 minutes until mixture boils or until done (time varies with thickness of steaks). Garnish with sprigs of parsley. Serves 4.
Peel and cook potatoes until tender. Dice potatoes and place in greased medium-size casserole. Meanwhile, in medium saucepan, melt butter. Remove from heat and stir in flour, salt and pepper until smooth. Gradually stir in cream and milk until mixture is smooth. Return to medium-high heat and cook just to boiling, stirring constantly, until mixture is thick and smooth. Reduce heat to low and add 1 1/4 cups shredded Cheddar cheese, stirring until melted. Pour sauce over potatoes in casserole. Mix bread crumbs with remaining 1/4 cup cheese and spoon over casserole. Dot surface with pats of butter and sprinkle with paprika. Bake at 400° for 25 minutes or until top is browned and sauce bubbling. Serves 6.
In large bowl, cream butter and Crisco with sugar. Add eggs one at a time, beating after each egg. Add extract, then beat the flour in slowly. Fold in 7-Up. Bake in a well greased floured tube pan or Bundt pan at 325° for an hour and 15 minutes or until done. Cool in pan for 15 minutes. You may add a glaze if desired.
Mix all ingredients; stir in shredded Cheddar cheese, shredded Monterey Jack cheese and diced green chilies. Pour into large baking dish. Bake at 350° to 375° for 1 hour until knife comes out clean.
Blend butter, pepper and flour in large heavy soup pot. Add minced vegetables. Stir in milk gradually. Cook until thickened, stirring constantly. Add remaining ingredients. Simmer for 15 minutes. Stir frequently. Makes 2 quarts.
Mix eggs and milk together. Put potato flakes in a separate bowl. Dip fish into egg and milk mixture, then in potato flakes, salt and pepper. Put fish in pan and fry until done.
Cook rice as directed. In separate pot, mix soup, milk, sour cream, thick slice of Velveeta cheese and ham. When hot, mix with cooked rice. For added taste, season with soy sauce.
Combine margarine and hot water in a heavy saucepan and put on range until margarine has melted and mixture has started to boil. Then add flour and salt, beating constantly. Cook until mixture makes a ball. This takes only a minute or two. Remove from heat and cool 5 minutes. Add eggs, one at a time, beating hard after each addition. Drop into ungreased cookie sheet. Makes 10 to 12 uniform mounds of dough. Bake at 400° for 30 to 40 minutes. When beads of moisture have disappeared, puffs are done. Cool. Cut off top. Hollow out and fill with whipped cream or pudding.
Cook carrots until tender-crisp. Bring liquids and sugar to a boil. Mix in all other ingredients. Marinate overnight before serving. Drain. Keeps well in refrigerator.
In medium bowl, combine graham cracker crumbs and butter. Spread evenly over bottom of 13 x 9-inch pan, pressing to make compact crust. Sprinkle coconut over crust. Pour sweetened condensed milk evenly over coconut. Bake in preheated 350° oven for 20 to 25 minutes or until lightly browned. Cool. Spread jam over coconut layer; chill 3 to 4 hours. Sprinkle with walnuts. Drizzle dark chocolate, then white chocolate over top layer to make lacy effect. Cut into 3 x 1 1/2-inch bars.
In medium-sized saucepan or double boiler, combine all the ingredients until everything is melted and the sauce is velvety smooth, about 20 minutes. Serve immediately.
On skewer, alternate 2 cubes sausage and 1 each: pineapple chunk, cherry and cheese cube. Yields 12 kabobs.
Beat together with rotary beater. Pour into 9-inch pie pan. Bake 45 to 55 minutes at 425°.
Boil sugar, syrup and water until spins a thread. Add butter, then peanuts. Cook until peanuts begin to pop. Add soda and stir quickly. Pour in buttered pan.
Mix all ingredients. Bake in a loaf pan which has been lined with foil, if desired. Cook at 350° for about 1 hour. Take out; drain off fat and put in oven for a minute or two longer. Serves 6.
Put roast in crock-pot. Add water and soup mix. Cover and cook until meat is tender. Make gravy from stock by thickening with cornstarch.
Boil sweet potatoes until tender. When cool, peel and mash to make 1 1/2 cups. To the sweet potatoes, add butter, sugar, eggs and remainder of ingredients. Pour into pie shell and bake at 425° for 15 minutes. Then lower oven temperature to 350° and continue baking for 30 minutes or until done.
Mix butter and cheese. Slowly mix in flour to a crumbly state, then with hands, mix together. Use cookie press to make cheese straws.
Prepare stuffing mix using package directions. Spoon stuffing onto turkey slices; roll up to enclose filling. Place in greased 8 x 8-inch baking dish. Pour mixture of soup and evaporated milk over rolls. Cook broccoli for half the time suggested in package directions; drain. Arrange over rolls. Sprinkle with cheese and cracker crumbs. Bake at 350° for 30 to 40 minutes or until cheese has melted.
In saucepan, cook broccoli and onion in boiling water for 5 minutes. Drain well. In bowl thoroughly mix cream of chicken soup, milk, water and cheese. Stir in uncooked rice and the drained broccoli-onion mixture. Turn into 2-quart casserole. Bake uncovered in a 350° oven for 45 minutes, stirring once. Let stand 10 minutes before serving. Makes 10 to 12 servings.