HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take an individual biscuit and roll out into cookie shapes, then take a tablespoon of sugar, butter and sprinkle a little cinnamon over the sugar and butter. Take the dough and roll it up and take a fork to seal the end. Place in a glass cooking dish or casserole dish. Do this until all biscuits are rolled. Pour milk over rolls. Spread flavor over rolls. Place in oven at 350°. Bake until bread is brown (15 to 20 minutes).
Heat oven to 350°. Beat shortening and sugars until creamy. Add egg and vanilla. Mix well. Add flour, soda, salt, water and oatmeal. Drop by spoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes.
Mix together melted butter, onion, mustard, poppy seed and Worcestershire sauce. Cut ham and cheese into roll size pieces. Spread preceding mixture on rolls. Add ham slices and cheese squares. Wrap in foil and bake for 10 minutes at 400°.
Mix jello and water, then add all other ingredients except sour cream. Pour 1/2 of mixture into long dish and let congeal. Spread sour cream over congealed mixture and add other half of jello mixture and let congeal.
Mix all dry ingredients together. Stir in chopped onion in small bowl. Beat egg, milk, oil and canned corn together. Add to dry mixture and mix well. Lightly grease medium baking dish or iron skillet. Add 1/2 mixture to baking dish. Add package of Cheddar cheese to top of mixture and spread out evenly, then add the rest of corn bread mixture. Bake for 1 hour at 350°. Let cool, then cut.
Saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes more. Add mushrooms; cook and stir until the celery is tender. Transfer to a greased 1 1/2 qt. baking dish. Stir in remaining ingredients. Cover and bake at 350 degrees for 45-50 minutes or until liquid is absorbed and rice is tender.
Brown sausage and drain. Separate rolls and place on ungreased 12-inch pizza pan with points toward center of pan. Press to fit bottom of pan and seal seams. Sprinkle sausage over crust. Toss together potatoes and cheese and sprinkle over sausage. Whisk together eggs, milk, salt and pepper. Slowly pour over potato layers. Sprinkle with Parmesan cheese. Bake at 375° for 30 minutes.
Melt caramel squares and 1/3 cup milk in double boiler, stirring so it won't stick. Remove from heat when melted. Mix cake mix with 1/3 cup milk and margarine, using mixer. Add nuts.
In Dutch oven, brown and crumble beef with onion, salt and pepper; drain. Add remaining ingredients, except tortillas. Slowly simmer for 1 hour.
Mix all ingredients together with a beater. Put in casserole and top with butter. Refrigerate overnight and bake at 350° for 30 to 35 minutes. Can also be baked immediately.
Mix ingredients in order given. Pour into greased casserole dish. Bake at 375° for 30 to 40 minutes.
Mix together cake mix, egg and margarine. Batter will be stiff. Bake in a 13 x 9-inch pan at 350° for 18 to 20 minutes. While cake is hot, top with marshmallows and set aside. In a heavy saucepan, stir together white syrup, butterscotch chips and vanilla. Heat on stove until melted. Add Rice Krispies and salted peanuts. Spread on top of cake.
Add salt and pepper to ground beef. Saute until meat juices are absorbed. Add chopped onion, parsley and 4 tablespoons butter; brown well. Add tomato sauce and water and simmer until liquid is absorbed, about 15 minutes. Cook macaroni in salt water 10 minutes. Do not overcook. Rinse and drain well. Grease large 11 x 14-inch baking pan with melted butter; sprinkle with bread crumbs and grated cheese. Combine macaroni with 1/2 cup melted butter; arrange 1/2 of the mixture in pan. Sprinkle with grated cheese and cover with meat mixture, spreading evenly over entire surface. Cover with the remaining macaroni and grated cheese. Prepare Crema.
Melt caramels in milk over low heat. Add pecans. Drop by spoonfuls onto a cookie sheet sprayed with Pam. Put in the freezer for at least 30 minutes. Melt chocolate bark. Dip cold caramel mixture in chocolate bark. Place on wax paper.
Spread rice in the bottom of a 9 x 13-inch baking pan. Cover with cream of mushroom and cream of chicken soups. Place dry onion soup in a plastic food size bag. Add chicken pieces and shake. Place chicken on top of rice. Sprinkle on remaining onion soup, if any. Cover with aluminum foil. Bake in a 350° oven for 1 1/2 hours.
Place bacon in a 2-quart microwavable casserole. Cook, covered with a paper towel, 6 to 6 1/2 minutes at High power or until crisp. Remove bacon and crumble. Pour off all but 2 tablespoons bacon drippings. Add onions and garlic to drippings. Cook 4 to 5 minutes, uncovered, on High; stir twice. Stir in remaining ingredients, except cheese. Cook covered 8 to 9 minutes at High power until zucchini is tender; stir twice. Sprinkle zucchini with Mozzarella cheese; cover and let stand 3 minutes.
Put peanut butter on 1 Ritz and add another Ritz to top. Use about 2 or 3 packs; this will use all the vanilla coating. Melt the vanilla in microwave using directions on back. Coat each cookie and put on cookie sheet or wax paper.
Cook grits in boiling water until thick. Remove from heat. Stir in butter and garlic cheese until melted. Mix egg, milk, garlic powder and pepper and add to grits. Pour into well-greased 2-quart casserole dish. Top with sharp cheese. Bake for 1 hour at 350°. Serves 6.
Cut out watermelon; seed and cube. Cut balls from other melons. Cut and cube pineapple. Clean grapes and strawberries. Save all juice and combine with grape, lime and lemon juices. Combine all fruits except juices. Put in melon boat and pour juices over; refrigerate several hours.
Dissolve jello in boiling water. Add pineapple, mashed bananas and nuts. Stir well. Pour half mixture into 13 x 9-inch glass dish and put in icebox until set, about 1 hour. When set firm, spoon on sour cream and spread over set mixture, then spoon on other half jello mixture and put in icebox until completely set, about 2 hours. Then serve.
Mix ingredients. Line a rectangular pan with waxed paper. Spread mix in pan. Bake for 15 to 20 minutes at 350°. Cut while warm; roll in confectioners sugar to coat.
Brown hamburger and onion. Add all other ingredients in a 9 x 13-inch pan. Bake for 45 minutes at 350°.
Boil potatoes until almost done. Spray a 9 x 11-inch Pyrex dish with Pam. Place chicken in bottom of dish. Top with potatoes and onion. Mix the soup with water and pour over the potatoes and onion. Top with dressing mix crumbs. Dot with butter. Bake at 375° for 40 to 45 minutes or until chicken is done.
Mix all ingredients together; bake at 350° for 1 hour or until done. (Meat loaf is very moist and no grease collects in baking dish.)
Blend mayonnaise, milk, lemon juice and tarragon. Set aside. In large bowl, combine chicken, wild rice, green onions, water chestnuts, salt and pepper. Stir in mayonnaise mixture until blended. Refrigerate covered 2 to 3 hours. Just before serving, fold in grapes and cashews. Garnish with grape clusters or sugared strawberries. Makes 8 (1 cup) servings.
Soften yeast in water. Combine in mixing bowl the cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour, beating well after each addition. Let rise in warm place until doubled in size. Stir dough down. Turn into well greased loaf pan and let rise in warm place 30 to 40 minutes or until doubled in size. Bake at 350° for 40 to 50 minutes. When done, brush with soft butter and sprinkle with salt.
In a bowl, mash Blue cheese with a fork. Mix cheese with sour cream and mayonnaise. Add onions and pepper and mix well. Serve dip with bread sticks, assorted crackers or with fresh vegetables. Makes a good party appetizer.
Cook carrots medium done. Pour ice water over. Arrange carrots, peppers and onions in layers. Mix ingredients, bring to boil and pour over carrots. Refrigerate several hours.
Blend all ingredients. Steep slowly for 30 minutes. Serve as sauce for lamb chops or leg of lamb.
Grease pan. Mix all together until soft. Take heaping tablespoon and roll like a finger. Bake at 350° until lightly brown. While still warm, roll in powdered sugar.
Brown meat, drain and place in 9 x 13 pan. Beat eggs lightly and add rest of ingredients. Pour over meat. Bake at 350° for 45 minutes. Serves 6.
Grease casserole dish. Make a layer of asparagus, then a layer of eggs. Repeat until all are gone. Mix soup and milk. Pour over asparagus and eggs. Top with buttered bread crumbs. Bake at 400° about 30 minutes until bubbly and brown.
Beat together oil, sugar, vanilla and eggs. Add sifted dry ingredients alternately with apples; keep beating until flour is moistened. Add nuts; place into greased jelly roll pan and spread dough out in pan.
Blend all of these ingredients, then add nuts (about 1/4 cup), strawberries (whole or halved) and 1 cup miniature marshmallows. Serves 6 to 8.
Cream sugars and shortening. Beat in egg, then stir in pineapple and dry ingredients. Drop by teaspoon onto sprayed cookie sheet. Bake at 375° for 10 minutes. These taste like pineapple upside-down cake.
Grill chicken breasts, seasoned to taste. Toss lettuce, tomatoes and onion in large bowl. Sprinkle cilantro over salad. Cube chicken breasts and lay on top of salad. Pour 1/2 bag corn chips over, then sprinkle with cheese. Drizzle with Catalina dressing and serve. Picante sauce can also be put on top of salad, otherwise, serve with remaining corn chips.
Cream butter, sugar, salt and cornstarch together. Add beaten eggs, milk, nutmeg and vanilla flavor. Bake at 350° for 15 minutes, then reduce heat to 250°.
Combine margarine, water, cocoa and oil in pan. Bring to a boil and pour over mixture of flour, sugar and salt. Mix well. Add buttermilk, eggs, soda and vanilla. Blend and pour into greased 11 x 16 x 1-inch pan. Bake 20 minutes at 400°. Remove from oven and frost immediately.
Combine sugar and water; bring to a boil for 5 minutes. Take off heat and add coffee. Bring to a boil for 1 minute. Put in glass gallon jar and cool overnight. Add vodka and vanilla bean, cut into 3 chunks. Let it sit for 3 weeks shaking it once a day. Yummy!
Put sugar, cocoa, milk and margarine in medium saucepan. Stir and boil for 2 1/2 minutes. Remove from heat. Add peanut butter, oats and vanilla. Stir. Quickly drop from tablespoon onto foil or waxed paper greased with margarine. Let cool.
Over low heat, cook mushroom soup diluted with milk, catsup, horseradish and salt. Add Cheddar cheese and mix with noodles, ham and beans. Pour into buttered casserole or a 9 x 12-inch cake pan. Cover with buttered whole wheat bread crumbs. Bake 45 minutes or until topping is brown and mixture bubbly. Serves 8.
Mix beans, milk, soup, salt, pepper and half the fried onions. Pour into a 1 1/2-quart baking dish. Bake, uncovered, for 30 minutes at 350°. Remove from oven and add remaining onions on top. Cook an additional 5 minutes.
Mix ingredients and bake in 2 greased and floured loaf pans at 350° for 50 to 60 minutes.
Dissolve yeast in water. Stir in sugar, half of the flour and salt. Beat until smooth. Add egg and shortening. Beat in the rest of the flour until smooth. Cover with a cloth. Let rise in warm place until double, approximately 30 minutes. Stir down and spoon dough into 12 large or 20 to 24 regular muffin cups. Let dough rise to top of muffin cups, approximately 30 to 45 minutes. Bake at 400° for 15 to 20 minutes.
In bowl, stir together flour and baking soda. In large mixer bowl, beat margarine with electric mixer on medium speed for 30 seconds. Add peanut butter, granulated sugar and brown sugar; beat until fluffy. Add carrot, egg whites and vanilla. Beat well. Add dry ingredients to beaten mixture and beat until well combined. Stir in oats. Drop dough by rounded teaspoonfuls, 2-inches apart onto an ungreased cookie sheet. Bake at 375° until done, about 10 minutes. Remove cookies from cookie sheet and cool on wire rack. Makes 48 cookies.
Combine ingredients and add enough water to make 5 quarts. Chill and serve.
Mix graham cracker crumbs and melted margarine to form a crust in a 13 x 9-inch pan. Spread the remaining ingredients, except milk, in layers on top of crust. Pour the Eagle Brand milk over layers. Bake at 350° for 20 minutes.
Preheat oven to 350°. Grease an 8 1/2 x 4 1/2-inch loaf pan. Sift together flour, sugar, baking powder and salt. Stir in cereal and nuts. Combine egg, oil, water, pineapple and banana. Add to dry ingredients all at once. (Mixture will be stiff.) Stir until moistened. Turn into pan and bake 70 to 75 minutes or until tester inserted in center comes out clean. Cool 15 minutes. Makes 1 loaf.
Cook and drain macaroni. In large kettle or Dutch oven, cook beef, onions, carrots and celery over medium heat until meat is no longer pink. Drain. Add the tomatoes, salt, garlic powder and oregano. Bring to a boil. Reduce heat. Cover and simmer for 30 minutes. Add macaroni and spinach to beef mixture. Pour into 2 greased 3-quart baking dishes. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25 to 30 minutes or until heated through. Yield: 2 casseroles.
Mix Cheez Whiz, chili powder, soup and onion. Heat and pour over hominy. Pour hominy mix into greased baking dish. Sprinkle potato chips on top and bake at 350° for minutes. Last few minutes of baking time, sprinkle cheese on top and bake until cheese is melted.
Mix all ingredients together. Put into iron skillet. Cover the top with more ketchup. Bake at 350° for 1 hour.
Drain peas and beans; chop the eggs. The eggs, peas, beans, celery, onion, pickles, cheese and ham can be mixed a little. Add the drained macaroni. Mix together the sandwich spread, salt, pepper, sugar and milk well. Add to the rest.
Saute leeks, potatoes and carrots in the butter in a soup kettle for 5 minutes, until tender but not brown. Cut the fish into bite-size pieces and place into the kettle. Add the water and salt and bring to a boil. Lower the heat, cover and simmer for 15 minutes. Add the celery soup, cucumber and milk. Heat just to boiling and serve. Serves 6.
Cook chicken until done. Dice into chunks. Cook macaroni; drain. Cook broccoli; drain. Combine chicken chunks, macaroni and broccoli into large pot. Stir in carrots and cream of chicken soup. Top these ingredients with shredded cheese.
Combine mayonnaise, sour cream, dill weed, seasoned salt and green onion. Let stand in the refrigerator at least 6 hours. It is best made a day ahead. Serve with any fresh vegetables.
Preheat oven to 375°. Butter an 8-inch square cake pan. Mix the 1 cup sugar, the flour and the baking powder in a large bowl. Work in butter with your fingers or a pastry blender until the mixture resembles coarse meal. Add the egg and milk; blend. Spoon into a cake pan. Sprinkle the sugar-cinnamon mixture evenly over the top. Bake for 20 minutes.
Wash and hull strawberries; chop or crush. Add sugar and let stand several hours. Combine with all other ingredients. Freeze until firm (in ice cream freezer).
Combine sour cream, eggs, sugar, margarine and vanilla until smooth. Grease casserole (square pan 9 x 9-inch). Place blintzs in pan. Pour mixture over blintzs. Bake in 375° oven for 30 minutes or until set. Serve warm and enjoy. Perfect for brunch. Serves 6 to 8.
Place 1/2 cup ingredients on each shell. Fold in half and fry until golden brown on each side. Slice boiled egg and place on top of quesadilla and top with ranch dressing. (Or your favorite dressing.)
Place all ingredients in a medium bowl. Toss gently with spoon until well blended. Store in airtight container in cool, dark, dry place for up to 6 months. Use in place of packaged chili powder.
Place rice in bottom of 2-quart casserole dish. Dip chicken in melted butter and lay on top of rice. Mix water, cream of chicken soup and cream of celery soup. Pour over chicken. Bake at 325° for 45 minutes. Yields 6 servings.
Brown meat, onion and bell pepper in medium pan. Pour off fat. Pour meat into crock-pot. Add all other ingredients and stir well. Cook in crock-pot on low. Heat all day (about 6 to 8 hours) or on high about 3 hours. During last 30 minutes to 1 hour, add cheeses and stir well. Serve over spaghetti noodles or ravioli (if sauce is too thick, add a can of water).
Cream the sugar and shortening together. Add eggs, spice, soda, raisins, water, vanilla and oats to flour. Mix well. Drop by spoonful on greased cookie sheet and bake at 375° until done.
Stir together all ingredients (except pecans) until blended. Add pecans. Pour into pie shell and bake at 350° for 50-60 minutes or until knife inserted halfway between center and edge comes out clean. Cool.
Put raw ground chuck in the bottom of a large baking dish. Arrange a layer of sliced potatoes on top of meat, then a layer of carrots. Top with layer of potatoes. Pour soup mixed with milk over all. Cover and bake at 350° for 1 hour. Uncover and bake an additional 20 minutes.
Grate pepper, onion and cheese. Mix meal, sugar, eggs and oil. Add milk, corn and remaining ingredients. Bake at 450° for 25 to 30 minutes.
Roll each quartered apple in a crescent roll. Place in greased 9 x 13 pan. Mix sugar, cinnamon and butter in saucepan; melt until it boils, stirring occasionally. Spread over dumplings. Pour Mountain Dew over top. Bake at 350° for 35 minutes or until brown.
Boil broccoli in water with salt and pepper to taste. When tender, drain water and add milk, cheese, onion soup and rice. Bake in oven for 20 to 30 minutes or until cheese bubbles.
Brush egg wrapper with egg yolk. Fill with vegetable mixture. Bake or fry.
Place in casserole dish as listed. The reason it is called a Walking Taco, is because it is the kind of dip you bring to a pot luck cocktail party. It is usually enjoyed by everyone. This is a California favorite.
Use the reserved syrup from black cherries and pineapple to the preparation of jello. Add cream cheese to the hot jello mixture. When cool, add Coke. Mix cherries, pineapple and nuts in jello mixture and chill.
Cream together sugar, shortening and eggs. Sift in cocoa, flour and salt. Mix vinegar with milk. Add soda. As mixture rises, add to mixture. Add boiling water and vanilla. Mix. Pour into greased and floured 9 1/2 x 13-inch pan. Bake at 350° until toothpick comes out clean.
Pour chocolate syrup into medium microwavable-safe bowl and microwave for 2 minutes on High (do not boil). Stir peanut butter into hot chocolate with a whisk until smooth. Allow to cool to room temperature. Line the bottom of a 9 x 13 dish with 9 1/2 ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over whipped topping. Top with half the peanuts. Repeat layers. Freeze until firm, about 1 hour. Cut into squares to serve. Yield: 15 servings.
Melt butter and pour over sugar. Add beaten eggs to sugar mixture. Add remaining ingredients. Bake in Pet-Ritz pie shell until done at 350°.
Preheat oven to 350°. Separate dough into 4 rectangles. Press perforations to seal. Cut each rectangle into 4 strips. Combine pepperoni, onion, mustard and poppy seed in bowl and mix well. Place about 1 teaspoon of pepperoni mixture on one-half of each dough strip. Fold the other half of strip over to cover the pepperoni mixture. Using the tongs of a fork, press the 3 sides of the square to seal. Bake on an ungreased cookie sheet for 18 to 20 minutes, or until golden brown.
Cook macaroni; drain. Rinse with cold water. Add ingredients; let chill.
Melt butter in oblong pan about (10 x 15-inches), then spread cracker crumbs evenly over butter. Add other ingredients in layers with milk on top (do not stir). Bake at 350° for 20 to 25 minutes.
Heat oven to 375°. Sift flour, sugar and salt into bowl. Mix thoroughly with fork the shortening, egg yolk, milk and vanilla. Form into balls size of walnut. Place on ungreased baking sheet. Press 1/16-inch thick with bottom of greased glass dipped in sugar. Brush with slightly beaten egg white. Sprinkle with pecans. Bake 8 to 10 minutes.
Brown meat with onion. Combine with tomatoes and juice. Cook until it boils. Add mushroom soup and cook 10 minutes. Add noodles and cook for 15 minutes. Add cheese and cook slowly for 15 minutes. Add salt and pepper. Serve hot.
Heat sugar and vinegar in small pan. Stir until sugar is dissolved. Cool. Pour over vegetables and apple. Toss. Let stand overnight.
Brown ground beef, onion, green pepper, salt, pepper and margarine; drain off grease. Add cooked rice and tomatoes. Bake 1 hour at 350°.
Toss cheese with flour. Combine eggs, milk and seasonings. Add cheese mixture and spinach; mix well. Pour into greased 9-inch pie plate. Bake at 350° for 40 minutes. Serves 8.
Mix. Simmer on low for 1 to 1 1/2 hours.
Melt butter in saucepan. Add other ingredients and blend. Pour into unbaked pie shell. Garnish with half pecan pieces. Cook in 325° oven for 45 minutes.
Dissolve yeast in water. Combine butter, sugar and potatoes; also, add salt, potato water and milk. When cool, add eggs and yeast. Add flour to make dough stiff. Knead thoroughly. Let rise 1 hour. Roll 1/4-inch thick. Brush with butter; sprinkle with brown sugar, raisins, nuts, cinnamon or whatever desired. Bake at 375° until done.
Cream the shortening. Add sugar. Add well beaten egg. Mix and sift dry ingredients. Add to first mixture. Add vanilla. Put dough in cookie press. Bake on ungreased pan at 375° for 8 to 10 minutes.
Mix butter and sugar until fluffy. Add egg yolks and blend well. Add flour gradually and then stir in nuts. Spoon half of batter into buttered 13 x 9-inch pan. Top with jam; cover with remaining batter. Spread with spatula dipped in hot water and then wiped. Bake in preheated 350° oven for 30 minutes. Cool and then cut into bars.
Fry the meat and onions until done. Mix all together. Cook until done. Salt to taste.
Cut muffin in half. Spoon tomato sauce on each half. sprinkle cheese on top. Bake at 350° for 3 Min.
Mix the egg, sugar, butter and nutmeats together and cook over slow heat until it boils up. Remove from heat. Add the cereal. Shape into balls and roll in coconut. Yields 5 1/2 dozen.
Preheat oven to 375°. In a small bowl, combine flour, soda, salt and cinnamon; set aside. In a large bowl, combine butter, sugar, brown sugar, eggs and vanilla; beat until light and fluffy. Gradually add flour mixture. Stir in oats and morsels. Drop by tablespoonful onto ungreased cookie sheets. Bake 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crispy cookies. Yields 4 dozen.
Combine chicken, onion, green chilies and 1 1/2 cups cheese. In a separate bowl, mix soup and sour cream. Stir 1/2 cup of soup/cream sauce into chicken mixture. Fill tortillas with 1/4 cup mixture and roll. Place enchiladas in baking dish. Top with remaining sauce and cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly. Serves 5.
Season and boil chicken. Cook noodles as stated on package. Cut chicken into pieces. Mix noodles and chicken, then add soup and gravy. Pour mixture into pan; sprinkle layer of cheese. Cover with rolls. Cook until rolls are brown.
For 4 mornings drain & heat syrup then pour over pickles. Fifth morning, pack pickles in jars, heat syrup, and pour over pickles and seal.
Preheat oven to 350 degrees. Grease a deep 9 1/2-inch Pie Pan. Sprinkle Coconut in pan. Mix remaining ingredients in a Blender for 30 to 60 seconds on high. Pour over Coconut. Bake at 350 degrees for 45 minutes or until golden brown and knife comes out of center clean.
In a large skillet, mix the first 6 ingredients. Stir over low heat until chocolate melts. Then over medium heat, continue stirring until it	reaches a rolling boil. Boil 2 minutes. Take off heat; add vanilla and nuts. Let cool to lukewarm. Beat until thick and pour in buttered pan.
Heat oil in skillet. Add meat and brown. Remove meat to dish. Add onion, garlic pieces and green pepper slices to skillet and cook until just tender. Dissolve cornstarch in water and soy sauce. Add sugar, garlic salt and pepper. Pour this into skillet over vegetables, stirring until sauce is thickened and clear. Add cooked meat, cook about 5 to 10 minutes longer and serve over hot rice. Makes 4 servings.
Mix first four ingredients together; let set until bubbling, then in a large bowl, put Pet milk, oil, sugar and salt. Add this to yeast mixture and mix with mixer. Then add flour, one cup at a time. Fold with a wooden spoon.