HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ground beef, onion, soup mixes, water chestnuts and bean sprouts. Mix well. Unroll crescent rolls. Cut each triangle in half. Put a tablespoon of the meat mixture on each piece of crescent roll. Bake on greased cookie sheet at 350° for 20 to 30 minutes. Makes 80 buns.
Dissolve the raspberry gelatin in 1 cup boiling water; stir in the pie filling. Turn into a 9 x 13-inch baking dish; chill until partially set. Dissolve lemon gelatin in 1 cup boiling water. Beat together the cream cheese and mayonnaise. Gradually add lemon gelatin; then stir in undrained pineapple. Fold in the Cool Whip and miniature marshmallows. Spread on top of cherry layer; sprinkle with chopped nuts and chill until set. Serves 12.
Mix pudding mix and pineapple; do not drain pineapple. Stir in sour cream and half Cool Whip; mix thoroughly. Add nuts and spoon into pie crusts. Top with remaining Cool Whip. Let chill 2 or 3 hours.
Mix graham cracker crumbs in large bowl. Add sugar and margarine and press mixture evenly on bottom of a 9 x 13-inch pan. Arrange bananas on bottom of pan. Beat cream cheese until smooth. Gradually add milk. Add pudding mix. Beat until blended. Spread evenly over banana slices. Spoon pineapple over pudding mixture. Spread Cool Whip over pineapple. Refrigerate 3 hours.
Saute garlic, onion, parsley and oregano in butter about 2 minutes. Mix with clams and juice. Bake at 375° for 25 to 35 minutes. Can also be used as "baked clams" in party shells.
Cut all fat off chicken breast pieces, then wash the chicken. Pour barbecue sauce in a bowl to dip breasts in. Cover the chicken good in barbecue sauce.
Shake the cans of grapefruit-pineapple drink. Place these in freezer. Remove from freezer about 4 hours before serving. Place in a punch bowl and break apart. Pour the Cheerwine over the slushy mixture. Serves 45 (4 ounce) cups.
Layer all in a 7 x 12-inch pan in order written. Bake at 300° (325°) for 1 hour.
Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to a boil. Pour into bowl. Makes about 10 servings.
Cook bacon until crisp; drain and crumble. Cook onion in bacon drippings until tender. Drain well. Beat together eggs, cream and salt. Stir in bacon and onion. Toss cheese with flour. Place in frozen pie shell. Pour egg mixture over. Bake at 325° on cookie sheet for 40 to 45 minutes or until knife inserted midway comes out clean. Cool 10 minutes before serving.
Let oatmeal stand in water for 3 minutes. Mix all ingredients with spoon and pour in pan. Bake at 350° for 25 to 30 minutes.
Melt butter and olive oil. Add seasonings; cook until wilted. Soak toasted bread in water and squeeze until dry. Chop bread and add to seasoning. Cook for 1/2 hour on low heat, stirring occasionally. Add crab meat, cayenne pepper and salt to taste. If dry, add 1/2 stick of butter. Stuff cleaned crab shells or put in casserole with bread crumbs sprinkled on top. Top with pieces of butter. Before serving, put in oven for 20 minutes on low heat.
Bake at 400° for 20 to 25 minutes or until center puffs. I double the recipe for a 9 x 13-inch pan.
Blend cottage cheese in blender until smooth. Pour into bowl and stir in Hi-Energy Vanilla Supplements. Stir in strawberries next. Refrigerate 2 to 3 hours.
Cream margarine and sugar together until smooth. Add egg yolks one at a time, beating well. Add sifted flour to mixture alternately with buttermilk, soda and salt. Stir in vanilla, coconut and nuts. Fold in stiffly beaten egg whites last. Bake in three 8-inch greased layer cake pans at 350° for 20 to 25 minutes. Frost with Cream Cheese Frosting.
Mix pudding with milk in one bowl. Mix sour cream and Cool Whip together with pudding. Put vanilla wafers in bottom of loaf pan, then mixture of pudding, sour cream and Cool Whip, then bananas. Probably will make 2 to 3 layers, depending on size of pan.
Melt butter, then add graham cracker crumbs and pat firmly. Add chocolate chips. Add butterscotch chips and nuts. Pour evenly Eagle Brand milk. Sprinkle on coconut. Bake 30 minutes at 350°.
Grease a pie plate with butter and fill it with thinly sliced apples. Mix 1/2 cup of sugar and the cinnamon and sprinkle over the apples. Dot with 1 tablespoon of butter.
Mix together and press in pie pans. Makes 2 (9-inch) crusts.
Slice sausage in pieces (1/4-inch thick). Place in crock-pot. Add chili sauce and jelly. Cook on low for 2 hours, stirring occasionally.
Bake for 30 minutes at 250° and 30 minutes at 350°.
Put all ingredients into blender. Blend on low. Pour into 9-inch greased (Pam works great) pie pan. Bake in 350° oven for 1 hour.
Brown beef; drain well. Cook noodles and beans while beef browns. Combine cooked beef, beans and noodles. Add tomato soup and water. Add salt, pepper, etc., if desired. Simmer for 20 to 30 minutes. Pour into casserole dish; top with grated cheese. Bake at 350° for 30 minutes. Delicious!!
Combine ingredients. Brush mixture on ham frequently during the last hour of baking. Makes 1 cup (enough for 10 to 13 pound ham). May be used on roast, chicken or turkey or as a dipping sauce for shrimp or chicken nuggets.
Heat oil in heavy 12-inch skillet on medium high heat. Add pork chops for 4 minutes on each side until browned. Remove chops, set aside. Reduce heat to low and add onion and rice. Cook for 1 minute, stirring. Add green pepper, water, tomatoes, black pepper and 1 teaspoon salt. Bring to boil. Place pork chops on top of rice mixture. Cover skillet. Reduce heat and simmer for 20 to 25 minutes or until the rice is tender and pork chops are fully cooked. Add 1/4 cup water after 15 minutes if mixture seems dry.
Cook broccoli until done; drain. Melt butter and blend in flour, salt, pepper and garlic, if desired. Add chicken broth. Cook and stir until thickened. Stir in half and half. Place broccoli crosswise in a 12 x 7 x 2-inch baking dish. Pour half of the sauce over the broccoli. Top with chicken. Pour remaining sauce over chicken; add mushrooms on top. Sprinkle with grated cheese and paprika. Bake at 350° for 35 minutes or until bubbly.
Preheat oven to 450°. Combine first 4 ingredients in a large bowl. Add and cut in the shortening using a pastry blender or two knives until mixture has the consistency of coarse crumbs. Add remaining ingredients, adding more milk, if necessary, so dough is pliable but is still wet. Turn dough onto a heavily floured surface and knead it lightly (8 to 10 times). Do not overwork dough. Roll dough to even thickness of 3/4 to 1-inch and cut out biscuits with a 2-inch round cutter (size of juice can), dipping cutter between cutting each biscuit so they won't stick. Place on ungreased cookie sheet and bake in center of oven for 12 to 15 minutes or until golden brown. Serve immediately or bake up to 2 hours in advance and reheat 5 minutes at 300°. Makes 12 to 14 biscuits.
Cut up vegetables and mix together. Add 2 handfuls of canning salt. Let stand overnight. Next day, drain. Boil vinegar and water; mix with vegetables. Add sugar and boil until nearly tender. Add remaining ingredients. Pack in sterilized jars and seal. Can be put in a canner and boiled a while if preferred, but not necessary.
Combine roast and 1 beaten egg. Press lightly in greased pie plate to form a crust. Sprinkle with cheese. Add celery and onion and place in the crust. Mix together 3 beaten eggs and Bisquick. Blend in milk and stir until smooth and pour over the vegetables; bake at 375° until vegetables are tender. Let stand 5 minutes before cutting.
Boil the brown sugar and oleo. Stir to blend. Line jelly roll pan with graham crackers and pour mixture over crackers. Sprinkle with chopped pecans. Bake at 350° for 8 minutes. Remove from pan immediately and cool on wax paper.
Alternately layer squash, onions and sliced tomatoes. Sprinkle with Parmesan cheese. Place in microwave oven and cook on High power, 30 to 45 minutes, depending on size of casserole and oven wattage.
Mix together sour cream, lemon juice, sugar and spices. In a large bowl, combine yams, celery and onion. Add most of the sour cream dressing and mix well. Chill for 2 hours or overnight. Serve it in a bowl lined with salad greens, topped with reserved dressing.
Mash artichokes after drained. Mix everything else with the artichokes. Bake for 20 minutes in a 350° oven. Watch until it bubbles; keep and serve warm. Spread on crackers. Delicious and real popular.
In large saucepan bring to a boil apricot and next 5 ingredients. Boil	gently 2 minutes. Reduce heat to low; add potatoes and stir	gently	to coat. Cover and cook 15 to 20 minutes until potatoes are heated through. Place in serving dish and garnish with lemon peel. Makes 12 servings.
Mix all ingredients together. Bake at 350° in glass dish until golden brown. Serve hot with crackers.
Place chicken on foil in baking dish. Sprinkle soup mix and Creole seasoning evenly over all. Wrap loosely with foil and bake 45 to 60 minutes in a 375° oven. Open foil last 10 minutes of cooking time to allow to brown. Serves 6.
Slice cucumbers thin. Add thinly sliced onions. Mix in salt. Cover with two trays of ice cubes and let stand 3 hours. Drain in colander. Combine remaining ingredients and bring to boil in large pot. Put in cucumbers and onions. Bring to boil again. Remove and put in hot jars.
Preheat oven to 350°. Wrap tortillas in foil and heat in oven for 8 minutes. Meanwhile, in a 12-inch skillet, heat oil over moderate heat. Add onion and red pepper; saute, stirring occasionally, until onion is soft. Add the turkey and salt to the skillet; saute, stirring, until the turkey is no longer pink. Add the garlic, cumin, chili powder, oregano and optional jalapeno pepper. Saute, stirring, for 1 minute or until mixture is dry. Stir in the tomato sauce and cilantro.
Mix margarine, cream cheese and 10x sugar in mixer. Mix vanilla pudding and milk until thick in blender. Layer and chill.
In a large sauce pan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt, and baking soda until smooth. Pour into a greased 15 x 10 x 1 inch jelly roll baking pan. Bake at 375 degrees for 20 to 22 minutes or until cake tests done. Cool for 20 minutes. Meanwhile, prepare frosting. Pour and spread over warm cake.
Cook pudding as directed on package. Blend in cake mix (dry). Pour into prepared oblong pan, 13 x 9 1/2 x 2-inch. Sprinkle with 1/2 cup chocolate chips and 1/2 cup nuts. Bake 30 to 35 minutes at 350°.
Melt butter. Combine ingredients. Bake in covered casserole dish 45 minutes at 350°. Serves 4.
Cook macaroni and drain. Place in buttered casserole dish. Melt butter in double boiler. Add flour, salt and pepper. Blend. Add milk slowly until sauce thickens. Add shredded cheese. Fry hamburger meat. Drain fat and combine with macaroni. Mix thoroughly. Add sauce and top with bread crumbs. Bake at 350° for 30 minutes.
Whip whipping cream with 2 tablespoons sugar until stiff. Just before serving, combine rice, pineapple, whipped cream and sugar.
Brown ground beef and onion together, drain off all fat. Stir in corn, beans, soup, cheese, milk and chili powder. Bring to a boil. Turn into casserole, alternating with tortillas. Heat in oven or microwave until hot.
Combine ingredients; mix. Press firmly into 9-inch pie plate. Bake at 375° for 6 to 8 minutes or until edges are browned; cool. For unbaked crust, chill 45 minutes; fill.
Dice above ingredients together. Marinate overnight in salad dressing. Season with salt and pepper, if desired. Serve with tortilla chips.
Break eggs and beat. Drain salmon; remove skin and bones. Add to eggs and bread crumbs. Salt, butter and milk are added last. Grease pan. Bake at 350° for one hour.
Brown pork chops in skillet and place them in a casserole dish. Put the onion and green pepper on top of them. Place the potatoes around the pork chops. Add the tomato soup and 1/2 can of water. Cover and cook for 1 hour at 350°.
Brown chops in fat; salt and pepper to taste. Place in bottom of greased 1 1/2-quart casserole. Combine other ingredients and pour over chops. Cover and bake until tender in 325° oven.
Have margarine at room temperature. Put 1/2 cup sifted powdered sugar and the butter in mixer and cream. Add milk and mix again. Add 1 cup powdered sugar and cream again. Add food coloring and oil	of peppermint. Add most of powdered sugar and cream together until doughy. Knead on bread board or wax paper. Add a small amount of powdered sugar until dough holds together. Pinch off about 1/2 cup. Roll into long rope. Cut off pieces with scissors onto wax paper. Air dry several hours before storage.
Combine all ingredients in a 9 x 13-inch pan and bake at 350° for 1 hour. (Bacon should be crumbled.)
Meanwhile mix together and set aside the cream cheese, powdered sugar and Cool Whip. Mix instant chocolate or butterscotch pudding (use only 1 3/4 c. milk). Spread layer of cream cheese mixture over cooled crust. Spread out pudding mixture. Now spread remaining Cool Whip. Refrigerate.
Melt margarine. Add honey and 1/2 package dressing in a bowl or pan. Dip chicken in mixture or marinade for a short time. Throw on grill for approximately 20 minutes, turning frequently.
Mix brown sugar, margarine, flour and walnuts until crumbly. Reserve 1 cup. Press remainder in 9 x 13 pan and bake at 350° for 12 minutes. Blend sugar, lemon juice, milk, vanilla, cream cheese and eggs. Pour over baked crust. Sprinkle reserved mixture over filling. Bake at 350° for 25 minutes. Refrigerate.
Bring the first 3 ingredients to boil; cool to lukewarm. Add yeast dissolved in water. Stir in 2 1/2 cups sifted flour (may use hand beater). Let stand in warm place for 1 hour. Add remaining ingredients sifted together; mix well. May put into refrigerator until next day. Shape into rolls. Let rise about 1 hour. Bake for 12 to 15 minutes at 425°. Bake sweet buns for 20 minutes at 400°.
Coat fish in combined dry ingredients. Dip in combined egg and water. Coat again in dry ingredients. Pan fry in margarine and oil until fish flakes easily with fork. Drain on paper towels. Serves 3 to 4.
Heat oven to 350°. In large bowl, cream shortening, sugar, brown sugar and vanilla. Add eggs; beat well. Combine flour and baking soda; blend into creamed mixture. Stir in peanut butter chips and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until lightly brown. Cool slightly; remove to wire racks and cool completely. Makes about 5 dozen cookies.
Mix Cool Whip, sugar, and cheese and set aside. Lightly grease pizza pan. Slice cookie dough 1/4 inch thick; lay in pan and smooth together to make crust. Cook per directions. Cool. Spread cheese mixture over crust. Arrange fruit and top with glaze. Suggested fruits: peaches, strawberries, pineapple, grapes, pears, mandarin oranges, strawberries, bananas, kiwi fruit.
Preheat oven to 350°. Place the Crisco in an electric mixer bowl, gradually add the sugar and beat on medium speed at least 10 minutes. Sift together the flour, baking powder and salt. Toss the chopped walnuts with the remaining tablespoon flour and set aside. Add the eggs to the creamed mixture, beating well. Combine the milk with the vanilla and almond extracts. Alternately add the flour mixture and milk to the creamed mixture, beating well after each addition. Add the chopped walnuts and beat on low speed until well blended. Pour batter into 2 greased loaf pans. Bake for 50 minutes or until done. Cool for 10 minutes in pans. Invert on racks. Frost with the Chocolate Walnut Buttercream (recipe follows).
Preheat oven to 350°. In a medium-size bowl, combine sugar and flour. Mix well with a wire whisk. Add milk, oil, egg substitute, salt and vanilla. Mix well with wire whisk.
Cook onions, green peppers, celery and garlic in hot oil until tender. Add tomatoes, paste and seasonings; simmer 45 minutes. Mix cornstarch with 2 teaspoons cold water; stir into sauce. Add shrimp and simmer 10 minutes more. Spoon over cooked rice. Yield: 8 servings.
Cook and drain beef. Add rest of ingredients and simmer 15 minutes. Serve over hamburger buns and grated Cheddar cheese.
Put all ingredients into large saucepan; simmer for 1 hour. Dip onto Burritos.
Crush Oreo cookies, reserving 1/2 cup. Combine remaining cookies with the melted butter. Press in a 9 x 13-inch pan. Bake at 300° for 5 to 10 minutes. Cool.
Cook meat and onion in fat until meat has lost its color and onion is soft. Combine with other ingredients. Fill muffin tins or custard cups with mixture. Bake at 350° for 30 minutes.
Mix each pudding with 1 1/2 c. milk. Fold 8 oz. of whipped topping into each pudding. In a 9 x 13 pan, layer graham crackers, 1/2 vanilla pudding mixture. More crackers, 1/2 chocolate pudding mixture. Crackers, remaining vanilla pudding, crackers, and remaining chocolate pudding. Top with layer of crackers and frost with chocolate frosting. Refrigerate 8 hours before serving. Refrigerate any leftovers.
Bake pizza crust according to package directions. Whip cream cheese, sugar and sour cream together. Spread on pizza. Wash and drain vegetables; cut up and place on top raw.
Combine green tomatoes, onions, green pepper red pepper and sprinkle lightly with pickling salt. Let stand 3 hours. Drain and rinse. Add: vinegar, sugar and brown sugar. Place in cheese cloth bag and add to above the following: cloves, cinnamon sticks, mustard seed and allspice. Bring vegetable and syrup slowly to boil. Reduce heat and cook slowly about 1 hour. Seal in sterilized jars.
Season chops with salt and pepper. Saute in a small amount of oil until browned on both sides. Place rice in a 7 x 12-inch baking dish. Pour orange juice over rice. Arrange browned chops on rice and pour soup over chops. Cover and bake at 350° for 45 minutes. Uncover and bake 10 minutes longer.
Mix 2 tablespoons of margarine, brown sugar, nuts and water. Place in Bundt pan. Mix white sugar and cinnamon together. Dip each biscuit in margarine mixture, then into cinnamon mixture. Place biscuits on end in pan. Pinch sides or tips together. Bake at 400° for 20 to 25 minutes. Turn onto plate.
Heat oven to 325°. Mix margarine, powdered sugar and vanilla. Stir in flour, oats and salt. Shape dough by teaspoonfuls into balls, crescents, triangles and bars. Place on an ungreased cookie sheet. Bake until edges are golden brown, 19 to 20 minutes (watch carefully). Cool.
Mix and sprinkle over souffle. Bake 35 minutes at 350 degrees.
Scoop out cheese and save shell. Break up cheese and mix to taste with Worcestershire sauce, mustard, chives and olives. Put mixture back into shell. Serve with assorted crackers.
Heat first four ingredients until sugar is dissolved. Let cool until warm. Mix yeast, 1/2 teaspoon sugar and water separately. After yeast is dissolved, add to margarine mixture. Then add egg and 4 cups flour. Mix good, then add 1 more cup flour. Let rise until double. Stir down, chill (4 to 5 hours). Put 3 teaspoons of dough per muffin cup in muffin pan. Dip in melted margarine before putting in pan, let rise. Bake at 375° for 15 to 20 minutes.
In a bowl, combine the onions, bacon, mayonnaise and Swiss cheese. Spread about 1 teaspoon of pizza sauce on each slice of bread. Top with about 1 tablespoon of the cheese mixture. Bake on an ungreased baking sheet at 350° for 12 minutes or until heated through and cheese is melted.
Grease and dust with flour a 10-inch pie pan. Bake 45 minutes at 350°.
Mix pudding with pineapple as they are from the can. Mix all other ingredients, except Cool Whip. After well mixed, fold in Cool Whip.
Mix first 7 ingredients and bake at 350° for 45 minutes or until mixture is bubbling in the center. Then top with crushed corn flakes and slivered almonds and bake 10 to 15 minutes longer or until light brown.
Melt caramels, butter and milk. Dip marshmallows in mixture and roll in Rice Krispies. Makes 50 to 60 balls.
Cut biscuits into quarters with scissors. Mix sugar and cinnamon and drop quartered biscuits into mixture, coating well. Butter a Bundt pan and put quartered biscuits into pan. Bring the butter and brown sugar to a boil and boil for 2 to 3 minutes. Pour over biscuits and bake at 350° for 30 minutes. This is also called Pull-a-parts.
Fry beef and drain grease. Add onions and cook until translucent. Add beans, tomatoes, soups, dash of hot sauce and enchilada sauce. Heat to a slow boil. Quarter tortillas and heat in oven until crisp. Place in long pan and cover with meat mixture. Sprinkle with cheese. Hot! For cool version, substitute 1 can pinto beans and 1 can tomatoes.
Cut apples into a small greased baking pan; sprinkle with cinnamon. Squeeze the lemon over the apple/cinnamon. Cream honey and butter; mix in the grains and seed to make a crunchy topping. Sprinkle over the apples. Sprinkle cider on top before baking at 375° for 35 minutes. Serve with cream as a breakfast treat or dessert.
Combine water, sugar and molasses. Dissolve yeast in 1/2 cup of this mixture and set aside. Mix wheat flour into remaining mixture. Add yeast mixture and let stand 1 hour. Scald milk, salt and oil. Let cool to room temperature and add to wheat mixture. Stir in 12 cups white flour. Knead into this as much additional white flour as necessary to keep dough from sticking to hands. Let rise for 2 to 2 1/2 hours. Punch down and cut into 5 loaves. Let rise in well-greased loaf pans until doubled in size, about 1 1/2 to 2 hours. Bake at 350° for 45 minutes.
Preheat oven and cookie sheet to 400°. Bake pie on cookie sheet. In large saucepan, melt chocolate and margarine. Gradually add milk and coconut. Mix well. Pour in pie crust. Bake 40 minutes at 400°. Cool completely.
Boil the potatoes; drain and mash them with the milk, butter and seasoning. Fry the onion for about 5 minutes and mix with the minced meat with a little stock and mixed herbs.
Saute onions and seafood in margarine. Add seasonings, then milk and bring almost to a boil. Add cornstarch mixed with warm water to thicken. Stir until desired thickness. Serve over fettucini noodles or baked potatoes, topped with cheese.
Put margarine, oil, cocoa and water in saucepan and bring to a boil. Sift together flour and sugar and add the chocolate mixture. Then add the buttermilk, eggs, baking soda and vanilla. Mix well. Pour into a jelly roll pan. Bake at 400° for 20 minutes. Cool.
Pour popcorn in roaster. In a 2-quart saucepan, combine brown sugar, butter and syrup. Stir for 2 minutes. Add baking soda and stir. Pour over popcorn and bake at 250° for 45 minutes, stirring every 15 minutes.
Mix together. Spread evenly into a greased 9 x 13-inch pan. Place pan into a cold oven and turn oven to 300°. Bake for 1 hour and 15 minutes.
Blend sugar, flour, nutmeg and butter. Add eggs. Beat until smooth. Pour over rhubarb in 9-inch pastry-lined pie pan. Top with pastry. Bake in a 450° oven for 10 minutes, then in moderate oven of 350° about 30 minutes.
*To make cracker crumbs, I place crackers in a Ziploc bag. Close the bag and, using a rolling pin, crush the crackers as fine as you want them; no mess!
Grind poppy seed. Add sugar. Mix in just enough boiling water to dissolve poppy seed and sugar. Should be like a thick paste. Let this mixture set for hours.
Melt margarine, peanut butter and chocolate chips in a large pan. Remove from heat and stir in cereal. Coat well. With buttered hands, shape into small ball. Shake in a bag of powdered sugar.
Mix flour and salt. Add shortening and mix well. Add water and mix well. Roll out 2 crusts.
Beat butter to soften. Add brown sugar; beat until fluffy. Add flour and walnuts; set aside 1 cup of this mixture. Press remaining mixture into bottom of ungreased 8 x 8 x 2-inch baking pan. Bake at 350° for 12 minutes.
Cut chicken into bite-sized strips. Blend together soy sauce, sherry, water, ginger and garlic in a bowl. Mix with chicken and let stand for 30 minutes. Pour oil in electric frypan or wok. Heat about 5 minutes, then add the marinated chicken, onions, mushrooms and snow peas. Saute about 5 minutes, stirring constantly until chicken is tender and vegetables are crisp. Yields 4 servings, 250 calories per serving.