HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease bottom of 9 x 13-inch pan. Roll out 1 can of crescent rolls and place in pan.
Mix sugar and cocoa in heavy saucepan. Add milk and oleo. Bring to a boil. Boil just 1 minute. Add vanilla. Cool and beat until creamy. Frost cake.
Mix and spread in 9 x 13-inch pan. Bake for 10 to 15 minutes at 350°. Cool completely.
Cook chicken breast and cut up; chop celery. Cut seedless grapes in half. Mix all the ingredients together and fill the 4 halves of pita pockets.
Preheat oven to 350°. Brown beef and onions. Drain grease. Season with salt and pepper. Place 1/2 green chili in 8 x 8-inch baking dish. Sprinkle with 1/2 cheese. Top with meat mixture. Add remaining chili and cheese. Combine remaining ingredients in blender and beat until smooth. Pour over chili mixture. Bake 1 hour or until a knife inserted in center comes out clean.
Filling: Mix soup, seasoning, evaporated milk, meat and vegetables. Spoon into casserole dish.
Wash head; cut into 4 parts and remove inner stalk. Shred cabbage thin and fine. Melt butter in a large kettle. Add vinegar, salt and sugar. Add cabbage gradually, cooking slowly to soften, turning carefully with a spoon. Add 1/2 cup currant jelly. Let simmer, covered, for about 2 hours, turning occasionally. A little water may be added during the cooking time.
Mix all ingredients and spread on bread. Add 1/4 cup chopped nuts if desired.
Melt butter in saucepan. Add sugar and blend. Remove from heat; add pretzels and blend lightly. Press mixture on bottom of ungreased 9 x 13-inch pan, saving some for the top when finished.
Mix all ingredients except the last two in a 2 1/2 qt. shallow casserole. On top of bean mixture, arrange Canadian bacon and orange slices in a ring. Refrigerate, covered.
Combine butter, onion, mustard and poppy seeds, mixing well. Spread on both sides of rolls. Place ham slice and cheese on each roll. Cover with top of roll. Wrap in foil. Bake at 350° for 25 minutes.
Mix grated Cheddar cheese, Parmesan cheese and red pepper. Set aside. Cook noodles and drain. Drain mushrooms and save juice. Melt oleo in a large skillet and saute onions. To this add seasonings and mushroom liquid. Blend in soups and milk. Stir until thick. Add pimentos, mushrooms and half the cheese mixture. Pour this sauce over chicken and noodles and mix well. Pour into greased casserole dish. Top with the rest of the cheese mixture. Bake 30 minutes at 350°. May be put together early in the day and baked a little longer. Serve with English peas!
Bake sugar cookie dough according to directions on package. Melt butter to water and stir in frosting mix; blend well and remove from heat. Fold in marshmallows and spread mixture over cookie dough.
Mix all ingredients together, adding the boiling water last. Bake at 350° for 25 minutes.
Burn 1/2 cup white sugar in heavy iron skillet. Add boiling water. When sugar is amber color (do not scorch), let it cook down to a syrup and no lumps. In same skillet, add milk, flour and eggs that have been mixed together. Cook until thickened, stirring constantly. If too thick, add more milk. Add butter and vanilla. Beat egg whites until stiff. Add marshmallow cream. Bake at 350° until meringue is browned, about 15 minutes at 350°.
Combine dates, hot water and baking soda in a bowl. Mix in another bowl, sugar, butter, egg, vanilla and half the hot water from bowl. Mix in flour and salt. Fold in remaining hot water and dates and nuts. Mix well. Bake at 325° for 50 minutes or until knife comes out clean in a greased and floured date-nut pan. Cool; remove from pan and wrap in foil wrap.
Mix and spread in a 13 x 9-inch pan, hamburger, soup, sour cream and cheese. Over hamburger mixture with Tater Tots. Bake at 425° for 25 minutes.
Heat oil in large, heavy pot. Cook carrots, onions, garlic and leeks 15 minutes over low heat. Fold in cabbage, potato and split peas; cook 10 minutes. Add broth, 1/2 of parsley, thyme, tarragon and salt and pepper to taste. Bring to boil, then reduce heat and simmer 30 minutes. Add zucchini and cook 15 minutes. Add spinach and cook 10 minutes. Stir in tomatoes and remaining parsley; cook 5 minutes longer. Serves 8 to 10. Best very hot with bread.
Combine first 7 ingredients. Press into greased 9 x 9-inch pan. Bake at 350° for 15 minutes. Cool. Whip the cream. Blend softened cream cheese with powdered sugar and vanilla. Fold in whipped cream to cream cheese mixture. Spread on crust. Top cream layer with cherry pie filling. Refrigerate 4 or more hours. Garnish with more whipped cream before serving.
Preheat oven to 400 degrees and grease a 12 cup muffin pan. Sift flour, baking powder and baking soda into a medium bowl and make a well in the center of the mixture. In another bowl, mix milk, egg, oil, bananas and walnuts. Pour mixture into well of flour. Mix batter until just moistened, do not overmix.
Cook broccoli with salt per package directions; drain. Add soup, mayo and water chestnuts or nut meats. Mix well. Add eggs and onion. Pour into greased 1 1/2 to 2-quart casserole. Sprinkle with grated cheese on top and buttered crumbs. Bake at 350° for 30 minutes. Serves 6 to 8.
In a skillet, melt the butter and saute the green onion and parsley just until they wilt. Blend in the flour. Add the milk slowly, stirring constantly, and cook until thick. Stir in the salt, pepper and mustard. Add the shrimp and cook gently just until the shrimp turn pink and are done. Remove the skillet from the heat and stir in the Worcestershire sauce and 1/2 cup of the Parmesan cheese. Spoon this into individual ramekins or a shallow baking dish. Sprinkle with remaining 1/4 cup of Parmesan cheese and broil close to the heating element until the cheese browns. Serves 6.
Mix together and bake, covered, for 30 minutes at 350°, then 1 hour, uncovered. May add water chestnuts and/or slivered almonds.
Dip strips of beef in flour and season; brown slightly with onion. Combine remaining ingredients and pour over meat. Cover and simmer 30 to 40 minutes.
Mix all ingredients. Bake at 350° for 25 to 30 minutes. Top with chocolate buttercream icing.
Wash hot peppers. Cut into rings and put in quart jars. Bring water, vinegar and salt to a boil. Pour over peppers in the jars. Put on lids and rings. Set aside to seal. Eat in about 2 months.
Mix beef, potatoes, onion, parsley, bell pepper, celery, Ro-Tel, curry powder, pepper and salt thoroughly and bake in oven at 325° to 350° (mashing with a potato masher several times while cooking) until golden brown (approximately 45 minutes to 1 hour). Add butter, Cheddar cheese and chili and bake 30 minutes more. Best served with mustard on bread.
Beat eggs well. Add sugar and salt. Beat in evaporated milk and vanilla. Sprinkle brown sugar in bottom of loaf pan. Gently pour mixture over brown sugar. Place pan in shallow baking pan containing hot water.
Blanch asparagus, broccoli and cauliflower five minutes. Slice tomato. Arrange on platter and keep cold.
Cook ground beef, oil, chopped onion and chopped green pepper until brown. Stir in the can of tomatoes, tomato paste, salt, garlic salt, oregano, pepper and basil. Cover and simmer for 20 minutes. Cook the noodles.
Cream butter and cheese. Line a 9 x 13-inch pan with bread slices. Spread cheese mixture over bread. Then place layer of meat (any kind you prefer). Beat eggs and add milk; mix well. Pour over meat. Put another layer of bread on top. Bake one hour at 325° until puffy and brown. Can be fixed night before and then baked in morning.
Mix flour, butter and powdered sugar together; pat into 9 x 13-inch pan. Bake at 350° for 20 minutes. Pour remaining ingredients over crust and bake another 15 to 20 minutes.
Pour sprinkles into a bowl. Crush some graham crackers into another bowl. These are what you will use to decorate your candy. Combine one 6 ounce bag of chocolate morsels with 2 teaspoons vegetable oil in microwave-safe bowl. Microwave on High 1 minute, until melted; stir. Poke a bamboo skewer or a fork into a marshmallow. Dip into chocolate, coating it well. Hold it over bowl to let excess chocolate drip off. Coat marshmallow with sprinkles or graham cracker crumbs. Slide marshmallow off skewer onto a waxed paper-lined baking sheet. Repeat. Let set at room temperature about 1 hour. Wrap candies in a pretty box for a special gift. Yield: About 20 marshmallow candies.
Layer in your favorite casserole dish. Cover and bake at 350° for 1 hour and 15 minutes.
Heat oven to 350°. In a medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoonful (use measuring spoon) of dough around each piece of candy, covering completely. Bake at 350° on ungreased cookie sheet, 1 inch apart, for 6 to 8 minutes. Cookies will be soft and appear shiny but become firm as they cool. Do not overbake! Remove from cookie sheet; cool.
Mix the vanilla ice cream, cooked pumpkin, milk and cinnamon in a glass. When the mixture is liquid, you may drink.
Preheat oven to 300°. Set oil to heat in a large skillet until a few drops of water will spatter. Beat the eggs in a pie plate. In another pie plate, mix the flour, onion flakes, salt and pepper. Dip fish sections into egg wash, then roll in seasoned flour until completely coated. Gently dip fish into skillet. Fry until fish is lightly browned on both sides and flakes easily. Remove to a baking dish in the oven. Saute onions in remaining fat. Remove and spread over fish. Pour bouillon over fish and bake for 5 to 10 minutes. Serves 5 to 6 happy people.
Combine pineapple concentrate, orange concentrate, lemonade concentrate, cranberry juice, ginger ale, ice water and lemon juice in a 6-quart mixing bowl. Serve ice cold.
Clean wings and cut tips off. Preheat oven. I cook mine in a convection oven which requires no turning and makes it nice and crunchy, but a broiler also works fine.
Crumble bread. Add ground beef, onion, bell pepper, salt and tomato sauce. Mix all together. Bake at 350° for 50 minutes or until done.
Heat oven to 350°. Saute onions and green pepper in fat in heavy frying pan. Add beef and stir until brown and crumbly. Stir in remaining ingredients. Pour into a greased 2-quart casserole dish. Cover and bake 1 hour. Remove cover for the last 15 minutes.
In large skillet, crumble meat with onion and garlic. Break up pieces of meat with fork and cook until it loses its red color; drain. In slow cooker, combine browned meat with remaining ingredients. Cover and cook on low for 6 to 8 hours. Serve over hot spaghetti. May be made ahead of time and frozen. Serves 6 to 8.
Put first 4 ingredients in a heavy black iron frying pan. Bring to a boil on medium heat, stirring well. This mixture scorches easily, so watch it. Cook until peanuts start browning, begin to pop and smells good, then remove from heat and add soda. Stir well and pour out on 2 well buttered cookie sheets. Use a spatula to smooth and spread it down.
Cook hamburg until brown. Drain fat. In a large kettle add hamburg, tomatoes, tomato paste, scallions, celery, bay leaf, wine and seasonings. Simmer on low heat.
Dissolve jello in hot water. Add remaining items. When it starts to congeal, stir in crab and/or shrimp, celery, onion, mayonnaise and pimento. Garnish with lettuce, mayonnaise and ripe olives.
Drain and rinse the kidney and lima beans. Add the other beans with liquid, carrots and onion. Mix the oil, sugar, vinegar and salt together and pour over bean mixture. Let stand in refrigerator for 24 hours before serving.
Whip cream; add sugar. Mix the instant pudding by directions; fold in whipped cream or Cool Whip, then the fruit, juice and all. Pour into individual dishes and chill 2 to 3 hours. Makes 6 servings.
Slice onions about 1/4-inch thick. Separate into rings. Soak in cold, salted water for 30 minutes. Drain on paper towels.
Place peaches in 9-inch baking dish. Cover with 1/2 cup sugar. Set in oven to warm while mixing remaining ingredients. Blend the butter and sugar together. Sift dry ingredients together. Add to sugar mixture with milk. Spread evenly over the peaches. Sprinkle 1/3 cup sugar and dash of cinnamon, with 1/2 cup of water over the sugar. Bake at 375° for 40 minutes or until crusty and brown.
Cut cheese into 1/2-inch cubes and dip into the egg. Roll into the cracker crumbs. Heat the oil in a skillet and fry the breaded cheese until crisp and brown. Spear each cube with a toothpick.
Mix first 4 ingredients in a 9 x 13-inch pan. Bake at 300° about 5 minutes. Spread out to cover entire bottom of pan with fork, then cook about 25 minutes more or until light brown. When done, stir it up and set aside to cool. In large bowl, mix last 3 ingredients, beat 10 to 15 minutes to soft peak. Fold in a carton of Cool Whip. Pour over 2/3 crumb mixture in pan. Save 1/3 crumb mixture to sprinkle over top. Cover tightly and freeze.
Measure all ingredients into a large mixing bowl. Beat at medium speed until ingredients are well blended. Makes 2 cups.
My favorite for Sunday Dinner. This was easy for me as I would put the meat in to cook before going to Church and would make the noodles and let them lay to dry while gone. They would be ready to cut up and add to the beef broth and cook when I got home.
Mix and bake cake mix as directed. When done while warm, prick with a fork. Pour over cake while hot coconut oil. When cool, spread Cool Whip on top. Sprinkle coconut on top.
Mix in order given with electric beater. You will have a soft batter. Let rise in warm place until double in bulk. Stir down and put in refrigerator to chill (about an hour). Turn out on floured surface. Roll out and cut into shapes. Place on lightly greased baking tray. Bake at 375° for 15 to 20 minutes.
Cook first 4 ingredients slightly and drain. Add mayonnaise with Hidden Valley seasoning mix. Mix together and chill.
Chop flowerets and smaller stems of broccoli. Grate stalk. Discard outside stringy portion of stalk. Stir in chopped onion and egg, relish and mayonnaise. Let stand several hours or overnight to blend. Best if chopped peanuts are added just before serving.
Boil pasta 10 minutes. Add a little bit of salad oil and salt to water before boiling. Drain and add ingredients. Use your judgement on seasonings.
Combine yellow cake and lemon	pudding mix with eggs, oil and water and mix well 2 to 3 minutes on mixer. Turn into an ungreased 13 x 9-inch baking pan or tube pan and bake at 350° for 30 to 35 minutes, or until cake springs back when lightly touched. Separately, combine sugar, lemon juice, butter and water and beat until smooth. While warm, pierce surface of cake with a fork and pour icing evenly over top.
Cream butter and sugar. Add eggs and vanilla. Put oatmeal in blender, blend to a flour consistency. Add rest of ingredients and mix well. Shape into 1 1/2-inch to 2-inch balls, bake at 375° for 10 minutes.
Crush cookies and set aside 2 cups. Combine remaining crumbs with butter and line a 9 x 13-inch pan with mixture. Slice ice cream and place on the crumbs. Spread fudge over ice cream. Layer Cool Whip over fudge. Sprinkle reserved Oreos on top.
Dump all ingredients together except chocolate chips. Mix until all is moist. Spread in greased and floured pan. Sprinkle with chocolate chips. Bake for 20 to 25 minutes at 350°. Do not overbake for moist bars.
Spread 1 can jalapeno bean dip onto a pizza pan. Mix 1 cup sour cream with 1 package taco seasoning. Spread this mixture on top of the bean dip. Top with 1 small package Cheddar cheese, tops of green onions and sliced tomatoes. Dip with nacho chips.
Heat the fruit. Melt butter in baking dish. Mix sugar, flour and water together. Pour the sugar, flour and water mixture into the baking dish on top of the butter. Pour fruit on top of this and bake at 425° for 30 minutes.
Prepare noodle soup, following directions on box except just add 4 cups of hot water and let stand while preparing the sausage.
Preheat oven to 350°. Arrange croutons in 9-inch pie plate. Top croutons with tomato slices and then sprinkle with cheese.
Cook beets until tender. Remove beets from juice. Add to juice Sure-Jell and lemon juice. Boil 8 minutes. Add sugar and jello. Boil 10 minutes and pour into jars. Seal.
Mix all ingredients well. Pour into an unbaked pie shell and bake at 300° for 10 minutes. Turn up the heat to 325° and bake another 30 minutes.
Mix together, by hand, all the ingredients. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
In large bowl, mix together cottage cheese, dry jello mix, Cool Whip, drained fruits and walnuts. Chill before serving.
Cream sugar, oil, eggs, vanilla, cinnamon and salt. Beat until lemon color and texture is smooth. Sift flour and soda and beat into creamed mixture. Add pineapple, carrots, nuts and coconut. Grease a 9 x 13-inch baking pan well and put waxed paper on the bottom. Pour in the batter. Bake at 375 ° for 10 minutes and then at 350° until the cake is done, about 30 minutes. Makes nice cupcakes.
Mix first 4 ingredients, then stir in last 3 ingredients. Bake in 9 x 13-inch or Bundt pan at 350° for 30 to 35 minutes.
Blend the egg with the flour and salt. Add enough water to make a stiff dough. Form into small ball and roll out dough. Cut in small strips. Drop into the boiling broth 15 minutes before serving. Chopped parsley may also be added for extra flavor.
Melt chocolate chips and almond in a 200° oven or in a microwave. Add peanuts and mix. Drop large teaspoonfuls on wax paper and let set up.
About 45 minutes before serving, saute onions in butter until transparent and golden brown. Stir in	beef broth, water, sugar, Worcestershire sauce and salt over high heat. Heat to boil, then	reduce	to low. Cover and simmer 15 minutes. Meanwhile,	toast bread under broiler until light brown on both sides. Arrange cheese slices on toast and broil until cheese is melted. To serve, place cheese topped bread in each bowl and pour soup on top.
Melt unsweetened chocolate and butter in double boiler. Combine flour, salt and baking powder. Whisk eggs, sugar, jam, brandy mixture and chopped semi-sweet chocolate.
Heat 4 tablespoons oil; add onion, celery and bread crumbs. Cook until celery is glazed and crumbs brown. Add seasonings; remove from heat. Add egg. Place 2 tablespoons of filling on flattened chicken. Roll up from wide end, folding in to hold filling. Put in greased pan; add wine. Use 2 tablespoons oil with wine to bake. Bake, uncovered, at 350° for 45 to 60 minutes.
Beat egg with milk; stir in flour, baking powder and cinnamon. Hold finger under funnel and fill 1/4 cup full of batter. Start in center of hot oil, move in circle to make snail-like coil of rings. Remove when golden brown. Sprinkle with powdered sugar.
In small saucepan, combine sugar and vinegar. Heat until the sugar dissolves. Transfer to large bowl. Add onion, salt, pepper, ketchup and mayonnaise. Add the potatoes, celery and turkey. Toss well. Makes 4 servings.
Mix hash browns, cheese, soup and onion together. Put into 9 x 13-inch pan. Melt margarine and drizzle over potato mixture. Sprinkle crushed potato chips on top. Bake at 375° for 45 minutes or 350° for 1 hour.
Cream sugar and shortening; add egg and mix well. Add milk and mix well. Add the baking powder, flour and vanilla. Bake 10 minutes at 350°.
Melt butter. Blend in flour, salt and pepper. Add milk and cook, stirring until mixture thickens and boils. Add remaining ingredients except biscuit mix. Turn into greased 2-quart casserole. Prepare biscuit mix. Arrange rounds on top of hot tuna mixture. Bake in oven at 425° for about 20 minutes.
Cut meat in 1-inch rings. Drain olives, cherries and pineapple; put into crock-pot or casserole pan. In small bowl, mix brown sugar and mustard together.
Place ice cubes in blender. Add sugar and orange juice concentrate, then remaining ingredients. Blend 1 minute; stir. Blend 2 minutes until smooth.
Mix together margarine, sugar, molasses and 1 egg. Alternately add the coffee with the dry ingredients. Mix all together, chill overnight. Roll out 1/4 inch thick, cut and bake at 375° for 14 minutes.
Boil chicken; remove bone and tear apart. Put small amount on crescent roll and roll from large end. Spray casserole dish with Pam and put rolls in. Beat egg and mix with next 4 ingredients. Pour over top of roll-ups. Bake at 350° for 30 minutes, until brown.
Combine the first 3 ingredients in a glass gallon jar; let set for 2 weeks, covered loosely with foil with a wooden spoon inserted through the foil to stir daily. Do not remove foil or spoon. Be sure to stir daily. After 2 weeks, add the next 3 ingredients; let set 2 more weeks, stirring daily. In the fourth week, add the next 3 ingredients; stir daily. In the sixth week, strain fruit from the juice using a plastic strainer (do not use metal). You may use fruit for ice cream topping. Juice is starter for Friendship Cake.
In large pot filled with boiling water, prepare pasta according to directions on package. When pasta reaches al dente stage, remove from heat and drain. Place pasta in large serving bowl and set aside. Brown both sides of chicken in oil 2 minutes, or until meat is just done. Put chicken in bowl with pasta. Add onion and garlic to skillet and saute until tender. Reduce heat to low and stir in wine. Add chicken base and simmer 1 minute. Stir in cream. Add cheese, pepper and parsley. Simmer 2 minutes, stirring constantly. Pour hot sauce over pasta and chicken, tossing to coat. Makes 4 servings.
Cook pasta; dice onion, cucumber and tomatoes. Add to linguini. Add Salad Supreme; add dressing. Mix together and chill 2 hours.
Pour boiling water into blender container. Add gelatin; blend at low speed until dissolved, about 30 seconds. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin; stir until ice is partially melted, then blend at high speed for 10 seconds. Add whipped topping; blend 15 seconds. Pour half the mixture into 6 straight sided dessert glasses, then fill glasses with remaining mixture. Chill until set, about 1 hour. Makes 6 servings.
Mix all ingredients well. Let set at least 4 hours or overnight in refrigerator. Serves 30 (1/2 cup) servings.
Beat eggs until frothy. Slowly beat in melted butter, sugar, vanilla, nutmeg and Grand Marnier. Fold in whipped cream. Chill.
Sprinkle yeast over the lukewarm water and let stand 5 minutes. Add lukewarm milk and then the sugar, shortening, salt and mace. Stir. Beat in the eggs. Gradually add the flour and mix well. Turn the dough out on a floured board and knead until it is smooth and elastic. Place dough in a greased bowl, cover with a towel and allow to rise in a warm place until it is doubled in bulk. Divide dough in half, then each half in 3 parts so that there are 6 pieces. On a lightly floured board, form each piece into a roll 12-inches long. On a greased cookie sheet, braid 3 of the rolls together. Form the second braid on another sheet. Allow the braids to rise until they are doubled in bulk. Brush with beaten egg. Bake at 375° for 20 to 25 minutes.
Melt butter in water in saucepan. Add to stuffing, mixing well. Add egg and sausage and blend thoroughly. Chill for 1 hour for easier handling, then shape into small oblongs about the size of a pecan log. Cut bacon slices into thirds. Wrap each piece of the stuffing mixture with bacon and fasten with toothpicks.
Cut steak in bite size pieces. Roll in flour and brown. Add 2 teaspoons steak sauce, 1 cup sour cream, 1 or 2 cans mushroom soup and 1 or 2 cans water to fried steak. Season with chopped onions or onion flakes. Simmer 45 minutes to 1 hour.
Set oven to 325°. Place pie shell in oven for 5 minutes. Remove. Place crabs and bacon in bottom of shell. Combine all other ingredients and pour over crab and bacon. Bake for 25 minutes.