HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil square with onion; drain well. Add cheese, cut in small pieces, salt, pepper, 1 cup toasted bread crumbs (about 3 slices of toast), milk, beaten eggs and oleo. Pour into dish after mixing well. Top with 2 slices of toast, crumbled up. Add pats of butter on top. Bake at 350° for 30 to 45 minutes.
Pull walnut size chunks of dough; roll in cinnamon/sugar mixture. Drop in lightly buttered cake pan into which nuts have been sprinkled. Let rise. Bring sugar, cream and butter to a boil. Pour over dough. Bake at 350° until browned.
Preheat oven to 375°. Mix water and yeast until yeast is dissolved. Add your 6 cups of flour and mix up. Add your salt, oil, honey and rest of the flour. Knead your dough for 5 minutes. Let rest, covered with a towel, until double in size. I get 4 loaves of bread and a large size of cinnamon rolls out of this recipe. You'll also need a very large bowl for the dough. Bake bread 35 to 40 minutes or until done.
Soak beans overnight in enough water to cover; drain. Add stock, garlic and onion. Simmer 1 1/2 hours. Add carrots and zucchini; simmer 30 minutes longer. Add tomatoes and macaroni; simmer 10 minutes more. Serve in bowls or mugs. Sprinkle with 1 teaspoon cheese.
Melt margarine and marshmallows in double boiler. Stir in vanilla and food coloring. Add corn flakes; mix gently until coated with green mixture. Drop by teaspoonfuls onto wax paper in shape of holly leaves. Decorate with red hot candies. Makes about 4 dozen cookies.
Cut meat into 1-inch squares. In a large skillet, brown meat on all sides in hot oil. Remove meat from skillet. Add gravy mix and water; bring to a boil, stirring constantly. Stir in remaining ingredients. Return meat to skillet. Cover and simmer for 1 1/2 hours, stirring occasionally. Serve over hot noodles or with mashed potatoes. Makes 5 to 6 servings.
Put flour in large mixing bowl. Make a well in flour, then add the eggs, shortening, sugar, salt and milk. Put yeast in little bowl with 1/2 cup warm water and 1 teaspoon sugar. Pour into bowl and mix together. Let rise until double in bulk. Punch down and form into balls, about 1 1/2-inches in diameter. Dip in flour and place on greased cookie sheet and press down. Let rise until double in size. Bake about 20 minutes at 350°. Makes about 6 dozen.
Mix ingredients together. Make into 6 balls. Put 1 big apple, cut in half, on dough before you close up the dough. Sprinkle cinnamon and sugar on apples. Roll up; top with sugar, cinnamon and butter. Bake at 375° for 45 minutes or until good and brown.
Combine hamburger with seasonings. Place 1/2 teaspoon of hamburger mixture on won ton skin. Wrap skin around hamburger ball. Deep fry at medium-high heat until golden brown. Remove from fryer and serve. Makes 30.
Mix ingredients together just to coat fruit, let stand 15 minutes. Fill pastry lined 9 inch pie pan with fruit mixture, dot with 1 Tbsp. butter. Cover pie with top crust, seal & flute edges. Cut several slits to permit steam to escape. Bake 1 hour at 375° or until juices form bubbles that burst slowly and top is golden brown.
In saucepan, bring water, oleo and sugar to full rolling boil. Add flour all at once, stirring vigorously with wooden spoon and cook about 1 minute or until mixture forms thick smooth ball that leaves sides of saucepan clean. Remove from heat. Add eggs one at a time, beating vigorously after each.
Cook mushrooms in salted water 5 to 8 minutes. Drain. Mix other ingredients and add.
In shallow baking dish, place enough sauce to cover bottom, then half the noodles. Spread with cottage cheese, thin slices of Mozzarella, half of remaining sauce, rest of noodles, sauce and Mozzarella cheese. Bake in 350° oven for 30 minutes or until bubbling hot.
Brown pork chops on both sides and place as bottom layer in large baking dish. Peel and slice potatoes. Place potatoes over chops. Place peas over top of potatoes, then pour tomato sauce over everything. Cover with foil and bake at 400 degrees for 1 hour. This is a one dish meal and is delicious.
Place cauliflower in 1 1/2 quart casserole. Add water; cover with lid or plastic wrap. Microwave 10 to 12 minutes on High or until tender-crisp. Combine mayonnaise, mustard and onion. Spoon this on top of	cauliflower. Sprinkle	with cheese. Microwave for 1 1/2 minutes on Medium-high to melt the cheese. Let stand for 2 minutes before serving.
Mix ham, cream cheese and dressing well. Roll into ball over pecan pieces. Cool in refrigerator. Serve with wheat crackers (Sociables).
Put butter in a nonstick saucepan to liquefy on low/medium heat. Add brown sugar and constantly stir until it thickens and caramelizes. Bring to a boil, then let it sit for 5 minutes NOT stirring. Line cookie sheet with aluminum foil. Next, line with saltine crackers. Pour mixture over crackers and bake at 400° until mixture bubbles. Spread mixture evenly over crackers. Sprinkle chocolate chips on top. Put cookie sheet back in the oven until chocolate melts, then remove and smooth chips out. Put in the refrigerator until mixture hardens and cools. Break it out of the pan and store in container that is NOT airtight.
Combine cake mix, sour cream and eggs in large bowl. Mix. Bring water and margarine to a boil in a saucepan. Stir hot mixture into cake mixture until blended. Pour into a 9 x 13-inch pan that has been greased and floured. (Do not wash bowl and saucepan.) Bake at 350° for 25 to 30 minutes.
Combine cornstarch, sugar and pineapple juice; blend well. Cook, stirring constantly, until thickened. Add egg yolks; blend well. Return to heat and cook 2 minutes more, stirring constantly. Cool. Fold in rest of ingredients, except bananas. Chill overnight. Add sliced bananas just before serving. Garnish with maraschino cherries.
In a 12 x 7 1/2 x 2-inch microwave-safe baking dish, place poultry; cover with microwave-safe plastic wrap and turn back one corner to vent. Cook on High for 3 minutes. Turn poultry pieces over and rearrange by moving the outside pieces to the center of dish. Cook, covered, on High for 3 to 4 minutes more or until poultry is tender and no longer pink.
Cook squash or zucchini in water with onions for 5 or 10 minutes; drain water off. Save squash and onions. Combine soup, sour cream and carrots.	Fold in squash and onions. Pour in medium baking dish. Mix dressing with melted oleo. Spread this on	top of squash mixture. Bake at 350° for 30 minutes.
Mix together all ingredients. Marinate overnight in refrigerator, turning steak at least once. Grill to your taste.
Heat oven to 350°. Grease and flour 9 x 13 x 2-inch baking pan. In large saucepan, cook pudding as directed on package. Thoroughly blend dry cake mix into hot pudding. Beat 2 minutes on medium speed. Pour into pan. Sprinkle with chocolate chips and nuts if desired.
Grease 1 1/2-quart casserole dish. Arrange bread, sausage and cheese (2 layers of each). Beat rest of ingredients together and pour over casserole. Cover tightly and refrigerate overnight (8 hours). Bake at 350° for 1 hour. Remove cover and sprinkle with paprika and Parmesan cheese and broil until lightly brown.
Steam zucchini over small amount of salted water (veggie steaming basket works best) until tender. In a bowl, combine eggs, milk, salt, cayenne, baking powder, flour and parsley. Mix and remove lumps, then add chiles, pimento and 1/2 pound grated cheese; stir well. Add steamed zucchini (well drained) and stir gently.
Grind vegetables with coarse blade and mix together. Sprinkle with 1/2 cup salt. Let stand overnight. Rinse and drain. Add all other ingredients. Mix well. Heat to boiling. Simmer 3 minutes. Seal in clean jars. Makes 8 pints.
Cream together the sugar and oil. Sift all dry ingredients together. Mix milk and molasses and add to sugar and oil. Mix well. Fold in raisins. Blend this mixture with dry ingredients; spread on cookie sheet (mixture will be thick). Bake at 350° for 20 to 25 minutes. When done, sprinkle with confectioners sugar and cut into squares.
Sift together flour, baking powder, salt, baking soda and sugar in bowl. Add butter. Blend with pastry blender until consistency of corn meal. With fork, stir in eggs, milk and vanilla; mix well. Wrap in foil; refrigerate 2 hours. Preheat oven to 350°. Grease sheets. Roll out 1/8-inch thick. Cut into shapes. Bake 7 minutes.
Let margarine melt in 2-quart casserole dish. Pour soups in with margarine. Add to this 1 cup long grain rice and top with mushrooms. Bake 45 minutes at 350° (uncovered). Let sit 10 minutes before serving.
Slice eggs on cutting board with egg slicer or small knife. Melt margarine in skillet. Add onion and green pepper. Cook until tender (onion will lose its very white color). Spoon Cheez Whiz into skillet with metal spoon. Add sliced eggs and cook over low heat, stirring often with wooden spoon until cheese is melted. Toast muffin halves in toaster and place on serving plate. Spoon sauce over muffins. Serve immediately.
Add all ingredients to warm water. Sift 6 cups flour; add to mixture, 1 cup at a time. Mix well. Pour dough on floured board. Knead well. Pinch off small balls; make into biscuit size and bake.
Lightly brush bread with 1 tablespoon of the dressing. Place on cookie sheet. Bake at 375° for 8 to 10 minutes, or until lightly browned. Brush bread with half of remaining dressing. Top with Kraft Free singles and pizza toppings. Drizzle with remaining dressing. Bake 1 to 2 minutes, or until cheese begins to melt. Cut into 6 wedges. Makes 2 servings. Each serving contains only 1 gram of fat.
Cook first 4 ingredients for 1 1/2 minutes, then add peanut butter, oatmeal and chocolate chips. Stir and drop by teaspoons on wax paper.
Combine miso, sake, ginger and sugar. Mix well. Soak fish in miso sauce overnight. Broil until cooked.
Thaw potatoes and mix all ingredients together. Place in a 10 x 10-inch glass or Corning Ware dish. Bake at 350° for 1 hour, until slightly browned and bubbly. Very quick and easy to prepare!
Simmer the first 9 ingredients 20 minutes. Add the shrimp and rice. Serves 4.
Blend cream cheese, onion, catsup and horseradish until well mixed. Fold in salmon and mix well. Serve with snack crackers, chips or vegetables.
Mix cream cheese, sugar and vanilla together. Spread 1/2 of crescent rolls in bottom of 9 x 13-inch greased casserole dish. Spread the cream cheese mixture on the crescent rolls. Place the other 4 crescent rolls on top of the cream cheese mixture. Pour melted margarine on top and sprinkle with the brown sugar and cinnamon. Bake at 350° for 20 to 25 minutes.
Cook green beans in a large saucepan of boiling water for 5 minutes or until crisp yet tender.	Drain well. Return beans to saucepan and add remaining ingredients, tossing well. Serve immediately.
Beat egg yolks until creamy. Slowly add sugar. Add vanilla and lemon (orange) extract. Add flour and baking powder. Beat egg whites until stiff, but not dry. Fold egg whites in egg yolk mixture. Evenly spread 2 to 3 tablespoons of batter on round buttered cake pan. Bake at 375° to 400° for approximately 15 to 20 minutes or until golden. Continue for all of batter.
Brown chops. Slice 2 or 3 layers of potatoes in bottom of a 9 x 12-inch pan. Spread diced onion on top of potatoes. Add salt and pepper. Then place chops on potatoes. Mix 2 soups together in bowl and pour over chops. Cover with foil and bake for approximately 1 1/2 hours at 350°. Can be turned down to 250° the last 1/2 hour. Cook until potatoes are tender with fork. Serve with salad or slaw.
Sift sugar and cocoa together. Melt margarine and cheese. Mix both mixtures together, with nuts.
Mix and bake at 450° to 475° for 15 minutes in a greased muffin pan.
Make your favorite dough recipe. Roll dough out and spread 1 pound sausage over dough. Roll up and slice. Bake in oven at 375° for about 50 minutes, making sure sausage is done and well browned. Makes about 50 pinwheels.
Blend milk, eggs and spices. Butter a 9 x 13-inch pan. Layer 7 to 8 slices bread. Cover with 3 cups of cheese and half the egg mixture. Repeat using balance of ingredients. Refrigerate overnight or all day. Bake at 350° for 1 hour. Let set for a few minutes. Cut into squares. Perfect for brunch or after-dance breakfast. Serve with ham, sausage, melon balls, etc. or sweet rolls, if desired. Serves 12 to 15.
Combine rice with beef, egg, onion, salt, pepper and 1/2 cup tomato juice. Mix lightly. Shape mixture into 18 balls and place in skillet. Add sugar to remaining 2 cups tomato juice. Pour over meatballs in skillet. Bring mixture to a boil. Reduce heat and simmer, covered, 15 minutes, basting occasionally or until done.
Saute squash, green pepper and onion in oil until tender, but do not brown. Add jalapeno peppers and place in buttered 3-quart dish. Spread soup over top and sprinkle with cheddar cheese. Combine cracker crumbs and butter. Spread over cheese. Bake at 350 degrees for 45 minutes.
Cream together oleo and sugar. Add other ingredients and mix well. Pour into tube or Bundt pan that has been greased and floured and bake at 325° for 1 hour or until done.
Mix all ingredients well over low heat until thoroughly melted together and serve with pork rinds. Try some cream cheese with this dip. It adds a great taste. You won't believe how good it is and it is very low in carbs!
Mix all ingredients together. Roll into 1 inch balls. Bake on ungreased cookie sheet in 400° oven for 10 to 12 minutes. While warm, roll in powdered sugar and again when cooled.
Melt butter in a large saucepan over medium-high heat. Add mushrooms and onion and cook, stirring after 5 minutes, or until onions are tender. Stir in mushroom soup and remaining ingredients, stirring often. Bring to a boil, reduce heat and simmer for 25 minutes. Yield: 8 cups.
Mix zucchini, sugar, oil, eggs and vanilla. Add flour, baking soda, baking powder, ginger, cloves, cinnamon and salt. Add nuts or raisins or both. Grease and flour pans. Bake at 325° for 1 hour. Makes 2 loaf pans.
Soak beans in cold water overnight. Saute carrots, onion and celery to a golden color in Dutch oven. Brown ground beef and drain.
Marinate chicken in sherry for 2 to 3 hours. Pat dry with a paper towel. Combine breadcrumbs, salt, pepper, Parmesan cheese, parsley, garlic and 1/4 cup of the almonds. Dip chicken in butter and roll in breadcrumbs mixture. Arrange in 13 x 9 x 2-inch pan and sprinkle with remaining almonds. Bake at 350° for 1 hour. Makes 6 servings.
Mix first four ingredients. Put this mixture in a 10 x 13-inch Pyrex baking dish. Prepare Stove Top stuffing. Place over chicken mixture. Bake at 350°, uncovered, for 30 minutes.
Melt butter in chafing dish. Blend in flour, gradually stir in cream. Cook slowly, stirring constantly until thickened. Stir small amount of sauce into egg yolks. Return egg mixture to dish and cook until thick, stirring constantly, about 5 minutes. Add shrimp and salt. Heat thoroughly. Add sherry and lemon juice. Serve as desired, on pastry shells or toast or over rice or with Chinese noodles. Crab or lobster may be substituted for shrimp.
Combine flour, softened margarine and 1/2 cup pecans in bowl; mix well. Spread in a 9 x 13-inch baking dish. Chill in refrigerator. Cream confectioners sugar, cream cheese and 1 cup whipped topping in mixer bowl until light and fluffy. Spread over chilled layer. Chill for 15 minutes. Prepare pudding mix using package directions, reducing milk to 3 cups. Spread over creamed layer. Chill for 5 minutes. Spread with mixture of remaining 1 cup whipped topping and 1/2 cup pecans. Yield: 15 servings.
Boil and debone chicken and cut in small pieces. Saute onion and bell pepper. Combine all ingredients except bread crumbs and paprika. Use bread crumbs and paprika for topping. Dot top with butter. Bake in a 9 x 13-inch baking dish at 375° until light brown and bubbly.
Mix first 3 ingredients together well. Fold in Cool Whip. Chill until set.
Simmer browned beef and tomato sauce together. Combine all remaining ingredients (except noodles). For bottom layer, use half the noodles. For second layer, use half the noodles mixed with cheese mixture. For top layer, use meat sauce. Bake at 350° for 45 minutes. Refrigerate overnight. Reheat at 350° for 45 minutes.
Melt the butter and add the pretzels and sugar. Let the pretzels soak up the margarine, then pat into the bottom of your pan. Bake at 400° for 6 to 8 minutes. Set aside and let cool.
Chop and combine vegetables, seasonings and vinegar. Let stand. Dissolve jello in boiling water; then add cold water. Chill until thickened; then add vegetables.
Brown meat slowly in oil; drain. Add next 8 ingredients. Simmer uncovered about one hour, stirring occasionally. Cook, drain and rinse noodles. Combine cottage cheese, eggs, salt and pepper. Place 1/2 noodles in 9 x 13 pan, spread 1/2 cottage cheese, 1/2 mozzarella cheese, sliced thin, and 1/2 meat mixture. Repeat layers. Sprinkle Parmesan cheese on top. Bake at 350 - 375 degrees about 30 minutes. Let stand 10 - 15 minutes before cutting.
Sift flour, spices, salt, soda and sugar. Stir in oil and beaten eggs, then milk. Add prunes, nuts and vanilla. Bake at 350° for 40 to 45 minutes. Pour sauce over cake when taken from the oven.
Mix all together. Put into 9 x 13-inch buttered dish or pan. Bake at 325° for 45 minutes or until brown and firm. Serves 6.
Fry hamburger and onion until just done. Drain and mix in parsley. Separate egg rolls. Put little mixture of hamburger then cheese. Roll and fry in skillet. Drain really well. Stand on end to drain.
Mix first 5 ingredients in mixing bowl. When cooled to lukewarm, add yeast and beaten eggs. Add flour. Let rise twice and shape into 2 loaves or rolls. Bake at 350° about 30 to 35 minutes until tops are brown.
Place in 13 x 9-inch baking dish the cherries (with juice), chocolate morsels and cake mix. Slice the 2 sticks butter and place them on top of cake mix. Bake 45 minutes to 1 hour at 350°.
Cook macaroni and drain. Mix together and pour in casserole dish covered with buttered crackers. Bake 30 to 35 minutes at 350°.
Put all ingredients in a bowl; mix for 20 minutes. Put in ungreased tube pan and put in a cold oven. Turn heat to 350°; bake for 1 hour.
Fry bacon until half done. Add chopped onion. When onion is slightly browned, pour off most of grease; add beans, brown sugar, vinegar and catsup and stir well. Cover and simmer in oven two hours.
Combine oats, rye flour, whole-wheat flour and coconut in a large mixing bowl. Combine honey, salt, water and vanilla in a quart jar. Cover and shake. Then add to first mixture. Stir until evenly moistened. Divide evenly into two 9 x 13-inch pans. Bake at 350° until desired texture is achieved. Stir every 15 minutes. Keeps well in airtight container. To serve, add raisins, fresh fruit, nuts, etc.
Mix cream cheese, pineapple, half the nuts, onion and salt. Form into ball. Roll ball in remaining nuts. Serve with crackers.
Bake at 300° for about 1 hour. Bake in rectangular pan. Cut into squares and roll in powdered sugar.
Prepare cake mix according to package directions, mixing cocoa with dry ingredients. Spoon batter evenly into ungreased 10-inch tube pan. Bake in a 350° oven as directed on the package; let cool. When cake is completely cooled, carefully remove from pan. Cut in half horizontally. Place one half, cut side up, on serving plate. Spread with 3/4 cup fudge topping. Do not heat topping. Cover with 1 cup whipped topping, then half the cherry pie filling. Place the second half of the cake over cherries, cut side down. Spread with 3/4 cup fudge topping. Cover with remaining 1 cup whipped topping and remaining cherry pie filling. Refrigerate 1 hour. Just before serving, warm remaining 2 tablespoons fudge topping and drizzle over cherry pie filling. Makes 12 servings.
Combine pudding, sugar and milk in a bowl. Beat slowly at lowest speed of an electric mixer until blended (1 minute). Fold in whipped topping. Spread on cake at once. Makes about 4 cups or enough for two 9-inch layers or an angel food cake.
Layer each of the ingredients in a casserole or crock-pot. Bake at 325° for 2 1/2 hours or high in crock-pot 2 1/2 hours.
Mix first three ingredients in a large casserole dish. Mix next three ingredients and place on top. Cook in a 400° oven for 30 minutes.
In a 1 1/2-quart casserole, combine first 7 ingredients and toss lightly. Combine soup and chopped eggs; pour over ingredients. Top with additional potato chips. Bake for 30 minutes. To keep fingers from getting greasy, crush potato chips in bag, pour 2/3 in first mixture and sprinkle remainder over the top.
Soften cream cheese. Slowly add sugar, beating well; add vanilla. Fold in thawed Cool Whip and put layer of whole graham crackers in bottom of pan. Spread 1/2 mixture on graham crackers. Add another layer of graham crackers then spread with other 1/2 of cheese mixture. Top with whole can of cherry pie filling, blueberry or apple. Cherry is the best.
Boil peas in juice from can til soft (approx. 45 minutes). Let cool and drain. Add peas to blender and blend until paste like consistency. Add Sesame Tahine oil (mixed well before adding to peas). Add garlic, lemon juice and salt. Blend well. Sprinkle paprika on top. This is very good on pocket bread, celery or carrots.
Mix sugar, butter, dates, nuts and egg in a 5-quart pot. Cook on High heat until butter and dates are melted, then cook 10 minutes. Stir constantly. After 10 minutes, remove from heat and add vanilla and Rice Krispies; mix well. When completely mixed, pour mixture onto a plate. With a spoon scoop out mixture and form small balls. Place on cookie sheet until all mixture is formed into small balls, then drop balls into a bag with powdered sugar. Shake and remove. Enjoy.
Saute chicken breast fillets until lightly browned. Pour spaghetti sauce over chicken and simmer 10 to 15 minutes. Meanwhile, divide spinach in 4 equal portions and arrange a bed of spinach in small broiler-proof casseroles. Top each portion with a chicken fillet, 1/4 cup spaghetti sauce, 1/4 of the mushrooms and a slice of cheese. Broil until bubbly and browned.
Season pork with pepper and place in a crock pot. Cook on low for 8-10 hours. Remove pork from crock pot and remove any bones and fat. Shred pork with a fork and place into a large bowl. Mix equal parts of the 2 barbecue sauces together and mix with shredded pork to moisten well. The barbecue can be served immediately but is best if refrigerated overnight to let the meat absorb the sauce. Reheat in microwave or crockpot. Freezes well.
Heat oven to 400° (moderately hot). Mix shortening, sugar and eggs thoroughly. Measure flour by dip-level-pour method or by sifting. Blend all dry ingredients and stir in.
Mix all ingredients together. Put into a 9 x 13 x 2-inch casserole dish. Top with 3 cups of buttered cornflakes. Bake at 350° for 30 minutes.
Cook bacon in large heavy saucepan until crisp. Drain and set aside. Leave a small amount of drippings in pan (about 1 tablespoon). Add onion, carrot and garlic. Cook 5 minutes. Add tomatoes which have been mashed or cut into small pieces. Stir in navy beans along with salt, pepper and sugar. Simmer 30 minutes to 1 hour. Add crumbled bacon and parsley flakes. Cook 5 more minutes. Serve in warmed soup bowls.
Put all ingredients into blender. Cover and process at Liquefy until smooth. Pour into cups and sprinkle with nutmeg.
Coat cubed meat in flour with salt and pepper; set aside. In a large pot, heat 1/4 cup olive oil and saute onion and garlic until soft, 5 minutes. Remove onions from pot; add rest of olive oil and heat. Add the floured meat, browning it well on all sides. Return onion mixture to meat, the beer, 3 sauces and herbs. Mix well and bring mixture to boil. Reduce heat; cover and simmer for 1 1/2 hours.
Pour boiling water over soda and dates; let stand while mixing other ingredients. Cream sugar and oleo; add egg. Add sifted flour, baking powder and salt. Then add nuts and date mixture. Bake in a 9 x 13-inch greased pan at 350°. When cake is done, pour the icing over cake and return to oven until brown and bubbly.
Mix all together. Put in bread pan or casserole dish. Bake at 350° for 1 hour.