HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients into wet. Roll 12 x 12-inches. Cover with apples, spices and 1/4 cup sugar. Roll up. Cut 1-inch slices. Put in 13 x 9 x 2-inch pan, cut side down.
(I substitute white vinegar and sprinkle garlic salt and basil over the top of the vinegar to taste.) Beat all ingredients, except cabbage, with mixer. Pour over cabbage. Do not stir. Cover and chill in refrigerator for 30 minutes before mixing salad. Salad is best when cabbage is shredded into thin strings. Will keep in refrigerator for weeks.
Mix all ingredients. Roll dough on well floured board. Cut into shapes. Bake at 350° to 375° for 10 to 12 minutes.
Spray Bundt pan with Pam. Cut biscuits into fourths. Dip biscuit pieces, one at a time, in butter, then in cinnamon and sugar mixture. Sprinkle pecan pieces over biscuits. Stand each biscuit piece up around Bundt pan. Mix remaining butter, cinnamon and sugar over low heat until sugar is completely melted. Pour this over biscuits in pan. Bake at 350° for 30 to 45 minutes.
Bring syrup and sugar to a boil and boil for 1 minute. Add peanut butter and Rice Krispies. Using buttered spatula or wax paper, press mixture evenly into a 13 x 9 x 2-inch pan coated with cooking spray or butter. Cut into squares when cool.
Dissolve Jell-O in hot water. Mix in other ingredients. Chill.
In a large bowl combine all ingredients except 1 cup shredded cheese. Spoon into 2 1/2-quart lightly greased casserole. Sprinkle reserved cheese on top and bake approximately 30 to 45 minutes in a 350° oven.
Prick the eggplant several times; place on a plate and microwave, uncovered, on High for 6 minutes or until eggplant is tender and collapses. Allow to cool in the refrigerator for 30 minutes.
Add sugar to beaten egg whites. Roll crackers fine and fold into egg/sugar mixture. Add nuts, baking powder, salt and vanilla. Put in ungreased pie plate. Bake at 350° for 30 minutes. Serve with whipped cream on top.
Mix the sour cream, cream cheese and taco mix. Spread into dinner plate. Top with shredded cheese, onion and tomatoes. Serve with large, warmed tortilla chips.
Melt butter. Add sugar, corn syrup and water. Cook, stirring often, to hard crack stage (300° on candy thermometer). Remove from heat and stir in nuts. Pour quickly into 13 x 9 x 2-inch pan. Spread chocolate chips over top. Let set. Break into pieces.
Combine all ingredients except the cheese. Put in a 2-quart casserole. Sprinkle cheese over top. Bake at 350° for 30 minutes or until done.
Mix egg, oil, milk. Stir in dry cake mix. Mix well. Roll dough into balls. Then roll in powdered sugar before placing on cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
Put first three ingredients (dates, sugar and oleo) in boiler and cook until dates melt, about 10 minutes on medium heat. Add next three ingredients (Rice Krispies, vanilla and pecans). Mix well. Let cool in pan. Make small balls and roll in powdered sugar.
Spread peanut butter on one slice of bread. Put butter on other slice of bread. Put them together.
Drain all juice from sweet potatoes. Mash potatoes well. Mix remaining ingredients. Heat at 350° until bubbling hot, 3/4 to 1 hour.
Blend soups, milk, cream, onion and celery in saucepan. Add asparagus, shrimp and crab; heat thoroughly, but do not boil. Add wine last. Serve with pat of butter floating on top. Do not stir it in.
Combine all ingredients, stirring well. Serve over ice. Yield: 1 quart.
Cook corkscrew noodles as directed on package. Drain and put in crock-pot. Mix 1/2 stick margarine with noodles. Cook together in small amount of water cauliflower, broccoli and mixed vegetables. Drain and add to noodles. Season with salt and pepper. Melt Velveeta cheese in milk and remaining margarine. Pour over noodles and vegetables. Keep well in the crock-pot on low.
Melt chocolate in double boiler, then beat in butter. One by one, beat in egg yolks. Whip the cream until stiff peaks form. Beat the egg whites until they form soft peaks. While beating, sprinkle in sugar. Scrape the chocolate down the side of the egg white bowl and delicately fold together. When almost blended, fold in the whipped cream.
Mix all ingredients together; pour in pie shell and bake for about 40 minutes at 350°.
Peel tomatoes and cut into bite-size pieces. Core peppers and cut into strips. Place in a large bowl. Grate onion on top. Sprinkle salt on top. Cover and let stand for 15 minutes or longer. To serve, sprinkle with the oil and toss.
Sift flour, sugar and salt together. Mix in butter, vanilla and nuts, mixing well. Shape into 1/2-inch balls. Roll half of the balls in nuts. Place the plain balls and those rolled in nuts on greased cookie sheet. Bake at 350° for about 35 minutes. Roll plain cookies in powdered sugar.
In a small saucepan, melt butter; stir in flour, salt and pepper. Add milk, all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 to 2 minutes more. Makes 1 cup.
Beat egg yolks. Add 2 tablespoons milk. Stir in other ingredients in order listed. Cook over medium heat, stirring constantly, until thick. Pour into baked deep-dish pie shell.
Cream together butter, shortening, sugar and eggs. Add flavoring and nuts. Sift flour and baking powder. Add to first mixture. Make into small rolls. Place on a cookie sheet. Bake until only slightly tan. Cut up diagonally. Toast just a little (approximately 5 minutes).
To make meat balls blend egg, onion soup mix, paprika, bread crumbs and meat. In saucepan, heat grape jelly and barbecue sauce on low heat until well blended. Cook meat balls in oil, drain and add to sauce serve as appetizer.	Keep warm.
Combine crushed pretzels, sugar and margarine and spread in a 9 x 13-inch pan. Bake for 10 minutes at 350°. Set aside to cool.
Early in the day, or night before, scramble sausage in skillet until nearly done. Saute onion and green pepper in sausage drippings until tender. Drain off all fat. Mix onion, pepper and sausage together.
Layer 1: Mash avocados. Sprinkle with lemon juice. Flavor with garlic powder or salt (to taste). Blend with mayonnaise.
Preheat oven to 350°. In a medium bowl, combine gingerbread mix, butter and 1 egg. Spread mixture evenly into 2 greased 8-inch square baking pans. In a medium bowl, combine cream cheese, remaining 2 eggs and confectioners sugar. Spread evenly over gingerbread layers. Bake 30 to 35 minutes or until slightly browned. Allow to cool completely in pans. Cut 1 x 2-inch bars. Store in airtight container. Yields about 2 dozen bars in each pan.
Heat oven to 350°. Grease 9 x 13-inch baking pan. Melt shortening. Mix with cocoa. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Bake 30 minutes or until brownies pull away from sides of pan.
Combine oil, sugar, eggs, evaporated milk and vanilla in large bowl. Mix dry ingredients (flour, baking powder, salt and poppy seeds) in separate bowl and add to liquid mixture. Pour into greased Bundt pan and bake at 350° for 45 minutes. Allow to cool for 10 minutes before removing from pan. While still warm, brush with melted margarine and dust with powdered sugar. You can also drizzle with a mixture of powdered sugar and lemon juice to serve as a dessert cake.
Bring to a boil the margarine, sugar and cocoa. Boil 2 minutes. Stir in peanut butter and vanilla. Stir until smooth. Add oats. Stir. Drop by spoonfuls on wax paper. Let stand about 30 minutes.
In large bowl, cream 2 cheeses together. In another bowl, stir mayonnaise and sugar until smooth and creamy.	Add pimentos and cheese. Blend well. Yield 3 cups.
Cut each biscuit into four pieces. Put sugar and cinnamon in bag. Toss in biscuit pieces. Coat them well. Place in a greased 9 x 13-inch pan. Bring to boil the sugar, syrup and butter/margarine. Pour syrup over biscuits and bake for 35 to 40 minutes at 350°.
Mix white cake mix as directed. Add creme de menthe to taste. Add green food coloring. Bake cake in a 9 x 13-inch pan. Cool.
Mix cream cheese, sweetened condensed milk and lemon juice until smooth. Pour into pie crust and refrigerate until ready to serve, a minimum of 20 minutes. When serving, top with pie filling, if desired.
Preheat oven to 350°. In small bowl combine parsley, onion, Italian seasoning and crushed red pepper flakes; set aside. Unroll 1 can of dough into 2 long rectangles. Overlap long sides 1/2-inch, firmly press edges and perforations to seal. Press seasoning mixture evenly over dough. On large sheet of waxed paper, shape remaining crescent roll dough as before into 14 x 8-inch rectangle. Place on top of seasoned layer. Firmly press together. Cut crosswise into sixteen 8-inch strips. Twist each strip and place on ungreased baking sheet, pressing ends into baking sheet. Bake 12 to 18 minutes until light golden brown. Cool on baking sheet 5 minutes. Serve warm. Makes 16 breadsticks.
Blend first 4 ingredients in blender on high speed. Slowly add melted butter. Sauce will keep at room temperature for an hour before serving. Yields about 2 cups sauce.
Place apples, cabbage and raisins in bowl. Combine celery seed, vinegar, honey oil, salt and pepper. Stir well to dissolve honey. Pour over cabbage mixture. Toss well. Makes 2 servings.
Butter square pan (9 x 9 x 2-inch). Mix milk, sugar and salt in 2-quart saucepan. Heat to boiling over medium heat, stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, vanilla and nuts until melted. Pour into pan. Refrigerate until firm (at least 1 hour). Cut into 1 1/2-inch squares. Yields 3 dozen candies.
Blend onion, garlic and milk in blender until chunky. Pour into mixing bowl and add remaining ingredients. Place by spoonfuls on cookie sheet sprayed with Pam and flatten with a fork to form patties. Brown in oven at 375° for 25 to 30 minutes.
Cream eggs, sugar and oil. Add dry ingredients. Mix well. Add rest of ingredients and blend well. Bake 35 to 40 minutes at 350°.
Stir just until mixed. Fill muffin tins at least half full. Bake at 400° until raised up and golden brown, about 15 to 20 minutes.
In medium saucepan, melt butter; cook celery until tender. Add bouillon cube; crush with back of spoon. Stir in flour, salt and poultry seasoning. Add milk all at once. Cook, stirring constantly, until mixture thickens and bubbles.
Combine all ingredients, except beets, in saucepan. Cook until smooth. Pour over beets. Heat. Yield: 6 servings.
Process sour cream, Parmesan cheese, scallions and garlic in a blender. When fully mixed, add artichoke hearts, rinsed and drained.
Brown sausage and onion together; drain and cool. Beat eggs; add milk, salt, cheese and mustard. Fold in bread cubes and sausage. Put generous amount of butter in 9 x 18 inch casserole dish. Let set in refrigerator overnight. Bake in 350° oven for 45 minutes to 1 hour. Serves 7 - 8 people.
Place half of bread cubes in bottom of 13 x 9-inch pan. Put half of sausage on top, followed by half of cheese. Repeat layers. Beat eggs with milk, mustard, salt and pepper. Pour mixture over layers in pan. Cover and refrigerate overnight. Remove cover and bake in 350° oven for 1 hour. Makes 12 to 14 servings.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Place chicken and vegetables in baking dish. Stir together soup, chicken broth and pepper. Pour over chicken mixture and mix. Combine flour, milk and butter and stir until smooth. Pour over mixture in baking dish. Bake for 40 to 45 minutes or until lightly browned and vegetables are done. Let cool 10 minutes. Makes 4 to 6 servings.
Cook tomatoes, peppers and onions without adding water until soft. Press mixture through a sieve. Combine pulp, vinegar, sugar, salt and spices tied in a muslin bag and cook rapidly over full gas flame until thick, stirring to prevent burning (about 45 minutes). Pour into hot sterilized containers and seal. Makes about 3 quarts.
Boil cut up chicken in large container until done. Remove chicken and debone. Place onion, rice, tomatoes, and okra into broth and cook until done. Add water as needed to keep container full. Add salt and pepper. When vegetables are cooked, add deboned chicken. Serve with crackers or corn bread. Delicious on a cold day!
Mix together flour, salt, baking powder and lard; add cold water to make a soft dough. Divide into 6 sections and roll out. Place apples on dough. Mix sugar and cinnamon together and sprinkle over apples. Fold dough over and crimp edges. Bake for 30 minutes at 400°.
Combine and shake together the oil, vinegar, lemon juice, mustard, chopped red onion, paprika, salt and pepper. Pour over the sausage, broccoli, mushrooms and sliced onion; let marinate for 3 hours. When ready to eat, pour the mixture over 2 quarts of assorted greens, torn in bite-size pieces. Add Mozzarella cheese to top.
Brown ground meat and drain. Add onion, green pepper, and celery. Heat thoroughly. Add tomatoes, soup, spices and beans. Cook on medium heat for 1 hour.
Mix egg whites, sugar and baking powder together. Add crackers and walnuts. Mix together. Bake in a buttered pan at 350° for 15 minutes or until brown.
Beat oil and eggs until frothy; add sugar gradually. Add flour, baking soda and cinnamon. Mix well. Fold in apples. Spoon into 9 x 13-inch ungreased cake pan. Bake at 350° for 45 minutes to 1 hour or until knife comes out clean.
Combine sugar, milk, butter and cornstarch. Bring to a boil, then boil for 2 minutes. Remove from heat, then add vanilla. Add fluff and peanut butter. Mix well, then add walnuts. Mix well. Put in small square pan (greased). Chill in refrigerator for approximately 1 hour. Cut into squares.
Rinse potatoes in cold water; drain well. Place in a large bowl. Add egg, flour, onion, salt and pepper; mix well. In a skillet, heat 1/4 of oil over medium heat. Drop batter by 1/3 cupfuls into hot oil. Flatten to form a pancake. Fry until golden brown, turn and brown the other side. Drain on paper towels. Serve immediately. Makes 6 servings.
Cut bacon in 3 or 4 pieces; mix with all other ingredients. Bake at 350° until they are as baked as you want them. Can fool people into thinking you started from scratch.
Cook on low heat the sugar, cocoa and milk until ball forms in cold water. Remove from heat; add butter and vanilla. Beat until thick. Pour in buttered dish until set. Cut and serve.
Brown ground beef. Drain. Combine picante sauce, water and tomato sauce. Stir 1/2 c. sauce into ground beef along with the green chilies, 1/2 c. of cheese and half of the onions. Mix well. Pour half of remaining sauce into a 8x12 baking dish. Stuff the shells with ground beef mixture and arrange in dish. Pour the remaining sauce over shells. Cover and bake at 350 for 30 minutes. Top with remaining cheese and bake an additional 5 minutes uncovered.
Shred cabbage and cauliflower. Put in bowl. Cover with mayo. Set overnight.
Preheat oven to 375°. Wash and dry the squash. Cut in half lengthwise with a sharp knife. (Hold onto it firmly.) Remove the seeds and fibers. Prick the flesh of the squash several places with a fork. Place half the sugar, salt, butter and water in each.
Cook onion in magarine until soft; stir in flour. Mix bouillon with water to make 1 cup; add to flour mixture and cook. Stir until thickened. Remove from heat; stir in sour cream.
Combine everything except soup and water and shape into an oval patty about 1-inch thick. Using a small amount of butter, brown on both sides in a skillet. Combine soup and water and pour around meat. Cook slowly in covered skillet for 25 minutes. If desired, put boiled potatoes around meat. Soup and meat juices will make the gravy without further thickening.
Combine in crock pot and stir thoroughly to avoid lumps. Cook on low until your favorite serving temperature is reached.
In a large bowl, combine flour, bread crumbs, sugar, baking powder and salt. Stir in cheese. In a medium bowl, combine eggs, evaporated milk and butter. Stir in zucchini. Add zucchini mixture to flour mixture. Stir until moistened. Spoon into greased muffin cups. Bake 20 to 25 minutes or until lightly browned in a 400° oven. Yields 1 1/2 dozen.
Mix cream cheese, 1 tablespoon milk and sugar in a medium bowl with a wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of whipped topping. Spread evenly on bottom of crust. Press strawberries into cream cheese layer, reserving several for garnish.
Mix dry ingredients while milk is heating. Moisten dry ingredients with 1/2 cup fresh milk and add to hot milk. Cook until thickened. Beat eggs (separated if you want a meringue). Add a little hot mixture to eggs and mix well. Pour into the rest of the hot mixture. Cook 2 minutes. Remove from heat and add margarine and vanilla. Pour into baked pie shell. Top with meringue, if desired. Two recipes will fill 3 shallow pie shells.
Peel, core and slice apples. Rinse and pick cranberries. Mix fruit with sugar and water and place in a 2-quart casserole.
Mix crushed pretzels, 3 tablespoons sugar and melted margarine. Place in greased 9 x 13-inch baking pan. Bake at 350° for 10 minutes. Cool. Crust will be very thin.
Spread 1 cup chopped pecans on bottom of a 9 inch x 13 inch pan. On top of that, place 1 cup shredded coconut. Mix German chocolate cake mix as directed on package and pour on top of coconut. Melt margarine and cream cheese together. Add 1 box of powdered sugar, and mix. Pour on top of cake mix and bake at 350° for 45 minutes.
Cook sausage until brown. Drain and set aside. Separate crescent rolls in 8 triangles. Place triangles with elongated points toward center of greased pizza pan. Press sides and bottom to form a crust. Seal perforations. Bake at 375° for 5 minutes. Crust will be puffy when removed from the oven. Reduce oven temperature to 350°. Spoon sausage over dough. Sprinkle with cheeses. Combine eggs with milk and seasonings. Pour over sausage. Bake at 350° on lower rack for 30 to 35 minutes. Serves 6 to 8. Use pizza pan with high rim around it.
Mix all together, roll in foil and refrigerate 24 hours. Bake at 300° for 1 1/2 hours in a pan at a tilt, with one end of foil open so it can drain. Take out of foil and bake 5 to 10 minutes more to dry. Refrigerate and slice.
Mix together. Place 1/2 of mixture in lightly greased 9 x 13-inch pan. Bake at 350° for 6 minutes. Top with Caramel Mixture. Pour on remaining cake mixture and bake 20 more minutes.
Grease a 10-inch baking dish. Cover bottom with layer of potatoes. Sprinkle with flour, salt and pepper. Dot with butter. Repeat layers until all potatoes, flour and butter are used. Heat milk or cream and pour over potatoes. Bake at 350° for about 35 minutes or until potatoes are tender when stuck with a fork. Serves 4.
In a large bowl, sprinkle gelatin over cold water; let stand 1 minute. Add boiling water and stir until completely dissolved. With wire whip or rotary beater, blend in cream cheese until smooth. Stir in lemon juice, curry, salt and garlic powder. Fold in onions, pimento, tuna and 1/2 cup almonds. Turn into a 5 1/2-cup fish mold. Chill to firm.
Stew pork and beef in 1 tablespoon butter and some paprika and 1 large onion, diced. Stew 1/4 cup rice in 1 tablespoon butter, diced medium sized onion and enough water to cook rice. Cook 2 cans sauerkraut in 1 tablespoon butter, 1 large sliced onion and enough water to keep kraut thick. After kraut is cooked, sprinkle with a little flour and mix. Into deep casserole, beginning with kraut mixture, put a layer of each of the three mixtures: one layer of kraut, then layer of meat and layer of rice. Do this until casserole is filled. Pour one pint of sour cream on top and spread. Bake in moderate 350° oven for 40 minutes. Serve hot.
Mix first 5 ingredients. Cut 1/2-inch deep pockets into roast. Mix oils; pour over roast. Cook, basting every 20 minutes. Cook 1 hour. Add 1/2 cup wine. Cook 20 minutes, then add another 1/2 cup wine. Tent with foil to keep warm. Add 1/2 cup more wine to pan drippings and brown until thickened.
Slice up peeled apples in 9 x 13-inch pan. Mix ingredients and sprinkle over apples. Bake at 350° for 1 hour.
Sprinkle salt, pepper and garlic powder on meat. Heat oil in Dutch oven. Brown meat in oil. Add onions. Continue to brown. Add water and tomatoes. Cover and cook on low heat for 2 1/2 hours. Add carrots, peppers and potatoes. Cook 30 minutes longer. Season to taste. Serves a family of 8.
Dissolve jello and cinnamon hearts in boiling water; cool. Add applesauce. Pour 1/2 of this mixture into oblong dish. Let chill until set. Beat cream cheese (room temperature) with a little added pineapple juice until smooth. Add pineapple, pecans and celery. Spread over cooled jello, then pour remaining jello mixture on top. Chill until set. Cut into squares to serve.
Combine steak sauce, oil, sugar and seasonings in bowl, mixing well. Add pork chops. Marinate, covered, overnight, turning pork chops several times. Drain, reserving marinade. Grill over hot coals until tender, basting frequently with remaining marinade. Also can cook these in oven. Yields 12 servings.
Dissolve Jell-O in boiling water. Add cranberry sauce, pineapple, etc. Pour into mold greased with mayonnaise.
Preheat oven to 375°. Brown meat; drain. Stir in tomato paste, seasoning and water. Simmer for 10 minutes. Remove from heat. Stir in peeled tomatoes. Place 1 tablespoon meat filling and some cheese on each tortilla. Roll up tightly and place, seam side down, in a greased cake pan. Top with remaining sauce. Cover with foil. Bake at 375° for 25 minutes.
Soften gelatin in cold water. Combine egg yolks, 1/2 cup sugar, salt, lemon juice and rind. Blend well. Cook over boiling water until thick and foamy, beating constantly, with rotary beater (about 3 minutes). Remove from heat. Add gelatin mixture. Beat egg whites until stiff, but not dry. Add remaining 1/4 cup sugar, one tablespoon at a time, beating after each addition, until stiff. Fold carefully into gelatin mixture until well blended. Pile lightly into shell. Chill several hours or until filling is set. Spread with whipped cream and garnish with lemon rind, if desired.
Mix cake according to directions on box. Pour half of batter into prepared 9 x 13-inch pan. Bake 15 minutes. Melt caramels with butter and milk; pour over cake. Sprinkle pecans and chocolate chips over caramel layer. Cover with rest of batter and bake 15 to 20 minutes longer at 350°. Can serve with whipped cream.
Separate eggs. Beat egg yolks and add to flour, sugar and milk. Cook on stove until real thick, then add coconut and vanilla. Pour in pie crust. Beat egg whites and pour on top of pie. Put a little coconut on top of meringue. Bake at 325° until meringue is brown.
Put margarine in a saucepan; bring to boil. Then add cocoa and milk. Remove from heat and add sugar, vanilla and nuts. Beat well and spread on cake while hot.
Combine first 6 ingredients. Add last 4 ingredients. Bake 1 hour at 350°.
Combine all ingredients in a large mixing bowl. Shape into 8 large patties. Grill or broil until done. Serve on well browned buns, with vegetable garnish, as desired.
Drain pineapple, reserving 3 tablespoons juice. Mix flour, sugar and reserved juice. Add pineapple and cheese. Mix cracker crumbs and margarine; spoon over pineapple. Bake in greased casserole at 350° for 25 to 30 minutes.
Melt margarine in large baking dish or pan. Mix flour, sugar, baking powder and milk. Pour into melted margarine and stir lightly. Add fruit on top of batter (no need to stir). Tart and/or fresh fruit will need extra sugar and may need to be precooked a little while. Bake at 350° until done, about 45 minutes.
Combine first 3 ingredients in a bowl. Set aside. Beat eggs and egg white in a large bowl at medium speed of an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until thick and pale (about 5 minutes). With mixer running, slowly add melted margarine. Add 1/2 cup preserves, beating just until mixture is smooth. Stir in vanilla. Sift flour mixture over egg mixture; fold in gently.
Rub surface of meat with salt and pepper and place in large bowl. Heat vinegar, water, onion, bay leaves, peppercorns and sugar together until very hot, but not boiling. Pour hot mixture over meat. Cover bowl and let stand in refrigerator for approximately 3 days, turning each day.
Arrange chicken in shallow baking dish. Cover with mushrooms. Combine soup, sherry and sour cream. Blend well. Pour over chicken, covering it. Dust with paprika. Bake at 350° for 1 1/2 hours.