HumbleIntelligence/food-ner-1-Million huggingface dataset:
Press crescent rolls into two ungreased baking sheets, making sure to seal seams. Bake at 350° for 8 minutes. Watch closely to avoid overbrowning. Cool completely.
Melt chocolate and peanut butter together. Add peanuts, marshmallows, and Rice Krispies. Drop by spoonsful on waxed paper.
Soak squash in 2/3 cups of salt water for 1 hour. Drain. Mix all ingredients. Mix 2 cups sugar and 2 cups vinegar together and bring to boil. Put in jars. If you want it hot, put in hot peppers.
Cream together the margarine and sugar. Beat in eggs. Add almonds, paste and lemon juice. Use tart pans; cut pastry to fit. Fill each 1/2 full of mixture. Bake at 450° for 7 minutes. Reduce to 350°; bake for 30 minutes. Dust with sugar. On each tart, place dab of jam.
Arrange peaches in an 8 x 8 x 2-inch baking pan. Sprinkle with 1 cup sugar and the lemon juice. Heat in a low 250° oven while preparing shortcake. Combine flour, baking powder, 1 tablespoon of the remaining sugar and the salt. Cut in shortening until mixture is like coarse crumbs. Add milk and egg at once, stirring until flour is just moistened. Spread dough over hot peaches and sprinkle with remaining 2 tablespoons of sugar. Bake in a 400° oven for 35 to 40 minutes, until golden. Makes 8 servings.
Peel sweet potatoes and cut into chunks. Add about 2 cups of water to a large saucepan with lid and parboil the potatoes until almost done. Reserve 1/2 cup of the liquid and cool. Layer half the sweet potatoes in a large deep casserole. Then add half the apples, spreading evenly. Layer 1 1/2 cups of small marshmallows over apple. Repeat again with layer of sweet potatoes and apples. (Add rest of the marshmallows on top towards the last 15 minutes of baking time and leave cover off.)
Bring caramel topping to a boil in saucepan, stirring constantly. Pour into pie shell. Arrange pecans on top; chill. Combine pie filling mix and milk in a medium saucepan. Cook and stir over medium heat until mixture comes to a full boil. Cool 5 minutes, stirring twice. Pour into a pie shell; place plastic wrap on surface of filling. Chill 3 hours. Remove plastic wrap. Cover with whipped topping. Drizzle with additional caramel topping. Garnish with pecans.
Mix to form stiff dough. Roll out to 1/4-inch thickness. Cut with cookie cutters. Make hole with straw to hang as ornaments. Carefully put on rack to dry. Let air dry for several days, turning occasionally to prevent warping. Makes 12.
Bring sugar, oleo and Pet milk to a boil; boil 1 minute. Remove from heat and add 1 1/2 cups peanut butter and marshmallow cream. After mixing, put pan in cold water. Stir until hard to stir. Pour into buttered pan.
Place gelatin in large bowl. Add boiling water and stir to dissolve. Add sour cream and beat with whisk or electric mixer until smooth. Cut frozen ice cream into the gelatin mixture, cutting it into about 10 pieces. Stir until melted and smooth. Add lemon juice and frozen fruit. Use fork to break up the frozen fruit a bit, then use your bare hands until there are no pieces larger than a single piece of fruit. It feels cold, but it does the best job. Adding the fruit while it is frozen helps to set the gelatin mixture so that by the time the fruit is broken up and separated, the Bavarian is firm enough to keep the fruit from sinking.
Mix all ingredients. Pour into pie shell and bake at 375° until top is firm and just begins to crack.
Cream butter and sugar. Add beaten eggs. Add 3 cups flour sifted with baking powder and salt. Mix rest of flour with chopped fruit and nuts. Stir into batter and add vanilla. Pour into a tube pan that has been greased and bottom lined with heavy brown paper. Bake at 250° for 3 hours. Let cool in pan.
Boil fryer until done. Debone and shred meat. In a large saucepan combine all ingredients except potatoes. Bring to a boil, then cover and simmer for at least one hour (longer if you have time). Add cubed potatoes and finish cooking until potatoes are done.
Mix ingredients together in mixing bowl. Place desired chicken wings or chicken breasts in shallow baking pan, spread with barbecue sauce and bake at 375° for about 1 hour or until chicken is tender.
Combine crumbs, sugar and melted oleo; mix well. Reserve 1/2 cup. Put over top of mixture; press remaining mixture in an 8 x 9-inch square pan. In a large mixer bowl, combine remaining ingredients; beat until just well combined. Immediately pour over crumb mixture. Freeze at least 4 hours. Remove from freezer a few minutes before cutting. Cut in squares. Serves 8 to 10.
Mix flour, salt and pepper. Flour meat. Melt shortening in skillet until hot, then add floured meat. Brown on each side 5 to 8 minutes. Remove meat and put in baking dish. Pour gravy over meat and bake uncovered at 325° for 45 minutes.
Cream together the shortening, brown sugar, egg and vanilla. Add the dry ingredients and mix well. Roll into small balls and flatten with a glass that has a moistened cloth held tightly over the end. Bake about 10 minutes at 375°.
Slice pickles and rinse well with water. Bring sugar, vinegar and spice to a boil: pour over rinsed pickles. Turn jar upside down and rotate for a few hours.
Use 13 x 9-inch pan. Put potatoes, cream of chicken soup, sour cream, onion and sharp cheese in bowl and mix. Put in baking dish. Pour margarine over top and sprinkle with crumbs. Bake at 350° for 1 hour.
Drain the pineapple and beets, saving the juice. Add lemon juice, vinegar and enough water added to the juice to make 3 1/2 cups liquid. Heat. Add the sugar and jello, stirring until completely dissolved; cool. Add cut up beets, pineapple and nuts. Pour into a large (9 x 13-inch or more) pan. Chill until set. Serve on lettuce with a little mayonnaise, if desired.
Prepare a meat stock. Wash and shoestring the beets. Add 1 cupful of hot meat stock, vinegar, tomato puree and boiled butter. Bring to a boil, turn the heat down, cover and simmer for 1 to 1 1/2 hours; stir every 15 to 20 minutes. Shoestring and saute the carrots and parsley; add onion and continue to saute, then add to the beets. Cook for 10 to 15 minutes. Stir in the sugar.
Mix all ingredients. Pour into a greased 9 x 13-inch pan or muffin tin. Bake at 350° for 35 minutes. Serves 12 to 16.
Combine all ingredients. Store in airtight container. To make coffee, add 1 cup boiling water to 2 tablespoons plus 1 teaspoon of mix. Stir. Enjoy!
Preheat oven to 375°. Cream butter and sugar together in a large bowl until light. Add flour to butter mixture and add nuts. Roll into balls size of small walnut and flatten slightly on a greased baking sheet. Refrigerate until firm, then bake in a 375° oven for 10 minutes or until done. Cool on cookie rack. Sift with confectioners sugar, if desired.
Boil chicken until done; drain and chop. Layer tortillas in bottom of large baking pan. Combine soup, peppers, salt and pepper in mixing bowl. Saute garlic, onions and celery, then mix with soup mixture. Add chicken and spread over tortillas. Cover top with cheese. Bake at 350° for 35 minutes.
Sprinkle gelatin on cold water to soften and add water to dissolve. Add mayonnaise, lemon juice, onion, Tabasco, paprika and salt. Remove skin and visible bone from salmon. Flake well. Add salmon to mixture and mix well. Fold in whipped cream. Pour into oiled mold and chill.
Preheat oven to 375°. Spray a 9 x 13-inch baking pan with vegetable cooking spray. Place pan in oven to warm. Mix all ingredients, except cheese, in a large bowl. Pour half of batter into warm, prepared pan. Sprinkle half of cheese on top. Add other half of batter on top of cheese. Bake for 35 minutes. Yields 16 servings. Has 199 calories each.
Melt shortening with cocoa over boiling water. Heat milk to simmer and pour over sugar and blend well. Add cocoa mixture and vanilla. Beat until slightly thickened. Stir in marshmallows and nuts. Spread on cake.
Melt butter; add Cheez Whiz, then celery soup and instant rice. Add frozen broccoli. Bake in 2-quart 9 x 9-inch baking dish in a 325° oven for 25 to 30 minutes.
Mix together. Place in a 9 x 12-inch baking dish. Top with potato chips or seasoned crumbs. Bake at 425° for 10 to 15 minutes.
Place crescent rolls in bottom of pan. Mix other ingredients and pour into pan. Bake at 350° for 30 to 35 minutes.
Cream shortening; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well. Combine flour and salt; add to creamed mixture, mixing well. Stir in oats and remaining ingredients. Drop dough by heaping teaspoons onto greased cookie sheets. Bake at 325° for 10 to 12 minutes. Let cool slightly on cookie sheets. Remove to wire racks to cool completely. Yields 6 dozen.
Sprinkle salt and brown chops on both sides in skillet in shortening. Place in large shallow casserole; drain off all but 2 tablespoons of fat from skillet. Blend in flour, salt and pepper in skillet. Cook until brown; stir in water gradually, stirring constantly, until smooth. Pour over chops. Cover and bake in oven for 1 hour and 15 minutes or until tender at 350°.
Grate 1/2 of cabbage and put in bottom of large casserole. In a frying pan, cook ground beef and chopped onion until the redness is out of meat. Spread this over the grated cabbage. Do not mix! Shred rest of cabbage and spread over ground beef and onion. Do not mix! Mix can of tomato soup with can of water, 2 tablespoons of sour cream, salt and pepper and pour over top of the cabbage. Do not mix! Bake at 375° for 45 minutes. Serve over rice or noodles.
Boil water and sugar 3 minutes. Cool. Blend bananas with lemon juice. Mix orange juice with 1 can water, then mix lemonade with 1 can water. Blend together banana mixture, orange juice, lemonade, daiquiri mix and pineapple juice. Freeze in 1/2 gallon containers. Remove from freezer 1/2 hour before serving and add ginger ale.
Rinse dry beef VERY well and set aside to drain. Chop scallions in small pieces. Take softened cream cheese and place in large bowl and break apart. Chop dried beef (pat dry if still wet). Mix scallions, chives and dried beef into the cream cheese. Mix well.
Mix the jello with 2 cups boiling water only; allow to cool. Mix the cream cheese and sugar until fluffy. Fold in sour cream. Spread on top of jello.
Mix all ingredients except chocolate chips and paraffin wax together and press in pan. Put in freezer and chill. Cut in small squares and then dip in chocolate chips and paraffin wax that has been melted together.
Blend ingredients in a deep bowl. Whip with mixer. Pour into containers. Place in refrigerator to harden. Makes 2 pounds.
Scoop out pumpernickel bread. Fill bread with cream cheese filling. Serve with scooped bread and additional pumpernickel slices.
Mix together above ingredients including pineapple juice. Pour into "Best Ever Pie Crust" recipe baked shell.
Get eggs and get pot and put water in pot and put eggs in the water that is in the pot. Boil for 5 minutes and eat.
Melt margarine over low heat in a heavy saucepan. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in milk. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Mix sour cream and mushrooms into sauce. Line baking dish with cooked cauliflower. Layer diced ham over the cauliflower. Pour the cheese sauce mixture over the ham; cover with toasted bread crumbs. Bake 25 minutes in a 250° oven.
Mix sugars and flour; add hot water and butter. Cook on top of stove until thick, stirring often. Add nuts and dates, let dissolve slightly. Remove from heat; add vanilla. Stir, pour into dish and cool. Add Cool Whip.
In a small bowl, mix the cream cheese with a fork until it's creamy. You may need to add a few drops of milk to make it creamy. Mix in the cucumbers (or fruit). Smooth the paste onto two slices of bread and fit them together. Use your favorite cookie cutters to make fun sandwich shapes.
Mix all together and cook on top of stove, stirring constantly. Pour in pan or dish. Sprinkle with colored candy and add cookies on top.
Mix the apples and sugar and set aside. Mix all ingredients by hand. Put in square pan. Bake at 325° for 45 minutes. Serve with Cool Whip.
Spread pieces of bread on cookie sheet. Fill with your favorite pizza fillings. A slice of pork roll, pizza sauce and cheese, or ground beef (fried), pizza sauce and cheese, etc. Pop in oven and toast until hot. If you like this bread real toasty, add cheese after bread is toasted, then pop in oven to melt cheese.
Saute onion and garlic in olive oil; add lemon juice and pepper. Stir in clams and juice. Simmer 10 minutes. Add 3 tablespoons chopped parsley; serve over hot linguini. One can shrimp and some tiny scallops may be added with clams, if desired.
With mixer, blend soup mix, butter, brandy and ginger. Turn onto wax paper and shape into an 8 x 2-inch log. Wrap in plastic wrap on wax paper; chill until firm.
Brown chopped onion in 2 tablespoons cooking oil. Add hamburger and brown until most liquid is evaporated. While cooling, boil the pasta shells until cooked. Drain and run cold water over them while in the colander. Mix the cheeses in with the cooked hamburger, as well as the dried soup.
Cook grits in water. Cook sausage and crumble. Beat eggs and milk and add to grits, cheese and margarine. Add sausage to top. Bake at 350° for 30 minutes. Delicious hot!
Blend sugar, milk, salt and butter together. Cook until it forms a soft ball when dropped in cold water. Add peanut butter and nuts. Spread into 8 x 8 pan and cool.
Let lemonade thaw slightly. Mix with Cool Whip and milk. Pour into prepared pie crusts. Chill several hours or overnight.
Beat sugar, vanilla and margarine with an electric mixer for 10 minutes. Add eggs and beat until creamy like custard. Pour into crust.
Combine wafer crumbs, confectioners sugar, cocoa powder and nuts. Stir in brandy and corn syrup. Add a little water (about 1 1/4 teaspoons) if necessary to form mixture into 3/4-inch balls. Roll in granulated sugar. Store in tightly covered container.
Blend together well. Pour over combination salad or slaw when ready to serve. Toss.
Melt all ingredients together. Pour over large bowl of popped popcorn. Form into balls. Good with candy corn or cinnamon candy added.
Mix first 7 ingredients, then add remaining 5 ingredients. Chill for 2 hours. Serve. This is really good!
Cook grits in boiling water until thick. Mix in other ingredients except paprika. Put in buttered casserole. Sprinkle with paprika. Bake at 250° for 45 minutes to 1 hour. Yields 12 servings.
Mix soup with water. Dip chicken in soup mixture; then roll in stuffing mix. Place in baking dish or pan. Melt margarine. Pour over chicken. Bake at 350° for 1 hour or until done.
Put apples and onions in cavity of duck. Salt and pepper outside. Cover with breast with 2 slices of bacon and secure with toothpicks. Line bottom of pan with foil. Add ducks. Pour orange juice over ducks. Cover and bake with vent open at 350° for 3 hours.
Cook manicotti shells as directed. Rinse and drain. Saute beef and garlic; drain. Add cottage cheese, Mozzarella cheese, salt and mayo to skillet. Mix well and stuff manicotti shells with meat mixture. Arrange in a lightly greased 13 x 9 x 2-inch baking dish. Combine spaghetti sauce and oregano and pour over manicotti. Sprinkle over with Parmesan. Cover and bake at 350° for 15 minutes. Uncover and continue to bake for 10 minutes. Serves 8.
Flatten chicken to 1/4-inch thick. Place ham slice and cheese strip on each. Tuck in	sides and roll up. Skewer securely. Coat in the 1/4 cup flour and brown in butter. Put chicken in 9 x 13-inch baking pan. In same skillet, combine 1/2 water, bouillon, mushrooms and wine. Heat and pour mixture over chicken. Cover and bake at 350° for 1 1/4 hours. Transfer chicken to warm platter. Blend 2 tablespoons flour with 1/2 cup cold water. Add to gravy in baking pan.	Cook and stir	until thickened.	Pour a little gravy over chicken, garnish with toasted almonds. Pass remaining gravy. Serves 6.
Sift flour and baking powder together. Ingredients should be mixed very smooth, about the consistency of cream. Bake in two shallow pans which have been greased with drippings from the roast. Send to the table hot to be served with roast beef.
Mix flour, sugar, cream and water. Pour cherry pie filling in casserole dish. Pour flour mixture over top of fruit. Slice butter and place on top. Bake at 400° for 45 minutes.
Saute garlic and onions until lightly colored in oil (on high temperature). Add all the vegetables (with exception of corn and beans). Add oregano, bay leaves, chili powder and cumin. Stir to blend well. Add the crushed tomatoes, broth, water if necessary, and salt and pepper to taste. Add the red pepper flakes. Bring to boil and cook, stirring often for about 20 minutes. Add the beans and corn and cook 10 minutes longer. Serve in bowls and garnish with sour cream, cheese or lime wedges, if desired. Makes about 8 to 10 servings.
Boil the potatoes until tender, then peel and grate. Mix with remaining ingredients. Put in a buttered 9 x 13-inch pan. Bake at 300° for 50 minutes.
Mix first 6 ingredients well together and pour into pie crust. Bake at 300° until done.
Arrange the cookie cutters on waxed paper. Measure the soap flakes into a heavy bowl and add the boiling water. Stir until the soap dissolves and add the food coloring and scented oil, if you have it. Beat the mixture with an eggbeater until it is smooth and satiny. Fill the cookie cutters and allow the soap to dry until it is firm to the touch.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch pan, melt margarine in oven. Sprinkle crumbs over margarine. Next layer is chocolate chips, then layer on that the butterscotch chips. Add the pecans next. Pour the Eagle Brand milk over the top. Bake for 25 to 30 minutes, or until lightly browned. Allow to cool; cut into bars.
Drain pineapple; put juice in a cup and add enough water to make 1 cup. Bring water and juice to a boil. Pour in medium size bowl. Add Jell-O; stir until dissolved. Set aside in refrigerator until syrupy.
Wash strawberries and remove steams and leaves. Slice strawberries; put all ingredients in a blender. Cover and blend until smooth. Serve immediately. Makes 2 cups.
Combine pork and beans, mustard, catsup, brown sugar, Worcestershire sauce and onion. Fry meat until brown; stir meat into bean mixture. Place in 2-quart baking dish. Bake 45 minutes at 400°.
Preheat oven to 350°. In saucepan, combine chocolate chips and butter. Cook and stir over low heat until melted and smooth. Add condensed milk. Mix well. Spoon flour, nuts, chocolate mix and vanilla in a medium bowl. Shape 1 tablespoon full of dough around each kiss, covering completely. Place 1-inch apart on greased cookie sheet. Bake 6 to 8 minutes. Do not overbake. Remove and cool.
Dissolve yeast in water in bowl. Add salt, sugar and flour. (If sticky, add flour; if dry, add water.) Make 8 balls from dough. Roll into long strips and shape into pretzels. Brush with beaten egg. Sprinkle with kosher salt. Bake at 425° for 18 to 20 minutes.
Blend well with mixer. Pour immediately into an 8 x 8-inch or 9 x 9-inch greased pan. Bake at 450° for 18 to 20 minutes.
In medium bowl, dissolve Jell-O with boiling water. Add cold water and lemon juice. Chill until partially set. Fold in apples, celery and pecans. Pour into lightly oiled 6-cup mold or 9-inch square baking pan. Serve on lettuce. Makes 8 to 10 servings.
Sift dry ingredients together and set aside. Beat eggs. Add sugar and vanilla; mix well. Fold in dry ingredients, apples and nuts. Turn into well-greased and floured 8-inch square pan. Bake 40 to 45 minutes in a 350° oven. Serve with ice cream.
Bring water to a boil. Stir in rice and salt. Cover. Simmer until all water is absorbed. Add milk and boil gently, stirring occasionally until thickens slightly, about 5 minutes.
Mix together all ingredients, except Doritos chips and cheese. Cover the bottom of a greased 13 x 9-inch baking dish with 1 cup Doritos chips. Layer in order: 1/2 chicken mixture and 1/3 of cheese. Repeat, ending with Doritos, topped with cheese. Refrigerate at least 1 hour or overnight. Bake at 350° for 45 minutes. Serve hot. Makes 8 to 10 servings.
Beat butter and sugar until creamy. Add eggs, one at a time, beating well after each egg. Add orange juice, beat and then add vanilla. Add baking soda to flour. Gradually beat in flour and beat well. Pour into greased Bundt pan. Bake at 350° for 1 hour or until done.
Melt margarine. Add and mix peanut butter, powdered sugar and graham cracker crumbs in a large mixing bowl. Pat into a 9 x 13-inch pan. Frost with melted milk chocolate chips.
Brown ground meat and onions; when well done, add chopped eggs, raisins and chopped olives, bouillon (1 cup) or hot water and let simmer for approximately 1/2 hour. Most liquid will be absorbed. Transfer to greased casserole; cover with mashed potatoes and bake in medium oven (350°) for half hour. You can brush top of potatoes with beaten egg yolk to get a golden color.
Preheat oven to 375°. Grease 9-inch square baking pan. In medium bowl, combine 2 tablespoons sugar, peaches and lemon juice; set aside. In another medium bowl, stir together baking mix, remaining 4 tablespoons sugar, milk and margarine until blended. Pour batter into 9-inch square baking pan. Bake 15 to 20 minutes. Cool cake on wire rack. To serve, cut cake into squares; top each with 1/4 cup peach mixture. Makes 8 servings (240 calories and 9 g fat per serving).
Place liquids in pan on the stove. Tie spices in a bag of cheesecloth; add to liquid. Simmer for about an hour. Or do as I do and use a crock-pot. The punch stays hot as long as needed and the house smells wonderful!
Mix all ingredients in large bowl. Refrigerate 1 day. Take out and mix thoroughly with hands for 5 to 7 minutes. Cover and refrigerate another day. Take out and mix in same fashion. Refrigerate and mix once again. Form meat mixture into 5 rolls. Place on cookie sheet. Bake 8 hours at 150°.
Brown sausage in skillet. Melt Velveeta cheese with tomatoes in the microwave. Stir in sausage. Excellent with nachos.
Beat together first four ingredients. Add zucchini, walnuts and chocolate chips. Mix well. Bake at 350° for 50 minutes (check on it before then) in Bundt cake pan. Frost with glaze.
Preheat oven to 350°. In a large bowl, mix together all the ingredients. Form the mixture into meatballs. Place on a cookie sheet with nonstick vegetable spray and bake 25 to 30 minutes or until done. Add to your favorite sauce and spaghetti.
Preheat oven to 400°. Spray a 13 x 9 pan with cooking oil; set aside. Stack tortillas on cutting board and slice through them lengthwise into 3 strips. Set aside. Pour corn and black beans in a colander; rinse with warm tap water and set aside to drain.
Cook chicken by boiling; cook until meat comes off the bones. Take meat off of bones and put back into the chicken stock. Mix in large bowl the flour, salt, pepper and parsley. Cut in butter, then add water to make dough. Roll out and cut into squares. Drop into boiling water with chicken pieces. Stir well until thick.
Put Karo in bottom of pan to heat. Boil until it spins a thread. Add 2 cups of berries. Boil 5 minutes. Add 2 cups of berries and sugar. Boil 20 minutes. Set aside. Skim, cool and let stand 24 hours or overnight. Put in jars. Cover with paraffin and seal.
Mix first 2 ingredients together and add salt, sugar and margarine. Beat eggs with milk; add to mixture and mix well. Stir in drained whole corn. Sprinkle paprika over top of casserole. Bake in greased casserole dish in a preheated oven at 350° for 1 to 1 1/2 hours.
Mix sugar, vinegar and salt slowly. Add oil and mix in blender or by eggbeater. Pour over veggies and mix thoroughly. Refrigerate overnight. Stir several times before serving.
Melt cheese and soup in double boiler; completely cool. Mix in soft gelatin; fold in mayonnaise and other ingredients. Place in oiled mold and refrigerate.
Mix all ingredients. Spread in ungreased loaf pan, 9 x 5 x 3-inch. Cook, uncovered, in 350° oven until done, about 1 1/2 hours. This is a great meal to freeze.