HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread crescent rolls out flat on cookie sheet. Pinch seams together. Bake according to directions until golden brown. Let cool. Mix cream cheese, mayonnaise and dry Hidden Valley dressing in bowl until smooth and well mixed. Spread mixture on crescent rolls. Top with veggies and cheese. Cover and let set overnight in refrigerator to let flavors mix.
In large bowl, combine cabbage, carrot, pepper and onion. For dressing, stir together mayo, vinegar, sugar, celery seed and salt. Pour dressing over cabbage and toss lightly. Cover and chill. Serves 8.
Beat eggs. Add sugar, milk, flavoring and butter. Pour in an unbaked pie shell. Bake at 300° to 350° until done.
Brown together ground beef, onion, green pepper, and celery. Place meat mixture, cheese, zucchini, and soup in alternate layers in casserole dish. Top with bread crumbs. Dot with margarine. Bake at 350° for 35 minutes.
Cream shortening and 2 cups sugar in a bowl until smooth. Beat in eggs and honey. Add dry ingredients and vanilla, mixing well. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on baking sheet. Bake at 375° for 10 to 12 minutes, or until lightly browned. Yields 5 dozen.
Melt margarine. Cool. Add sugar, eggs and vanilla. Mix. Add nuts. Add flour gradually. Roll in wax paper and chill. Slice and bake at 350° until brown, 10 to 12 minutes.
Take a slice of bread, sprinkle some cheese and bake it in the toaster oven until crispy and cheese is melted. Enjoy with Griffin's Old Santa Fe Picante Sauce!!!
Mix all ingredients together well (except buns). Split buns open, butter both sides lightly and fill. Bake until hot.
Melt oleo in baking dish or pan. Add the brown sugar and stir. Spread in pan. Place pineapple slices evenly (add cherry in center). Mix cake mix according to package directions and pour over pineapple slices. Bake according to package directions. Cool about 5 minutes on wire rack, then invert cake on plate.
Combine meat, bones, water and salt in a large saucepan and bring to a boil. Skim off foam and reduce heat and simmer, covered, for 1 1/2 hours. Drain liquids from beets. Set aside. Stir beet liquid, tomatoes and 2 tablespoons of the Worcestershire sauce into broth. Add cabbage, carrots, onions, parsley, bay leaves and sugar. Bring to a boil. Reduce heat and simmer 30 minutes. Stir in beets, 1 tablespoon Worcestershire sauce. Serve in a bowl with a tablespoon of sour cream. Top with a sprig of dill.
Combine tomato juice, onion, celery leaves, sugar, salt, bay leaves and cloves; simmer 5 minutes. Strain; dissolve gelatin in tomato mixture. Add lemon juice; chill until partially set. Add celery; pour small amount in egg cartons that have been sprayed with Pam or Cooking Ease. Refrigerate until firm. Unmold on Ritz crackers; top with small amount of dressing with a sprig of parsley stuck in dressing.
With kitchen scissors cut each biscuit into quarters. Mix with pizza sauce in bowl. Pour in greased 9 x 13-inch glass pan; top with your meat and cheese. Bake at 350° for approximately 30 minutes.
Peel and section grapefruits and oranges. Combine them in a large bowl with about 1 pound of seeded grapes. Mix 1/4 cup lemon juice, 1/4 cup plain yogurt and 3 tablespoons of honey. Pour this dressing over the fruit and mix gently. Sprinkle the salad with 1/4 cup chopped walnuts. Serves 6.
Mix together whipped topping, dry pudding and strawberries. Stir until well blended and the pudding mix is fully dissolved. Pour into pie crust and garnish with coconut. Chill 1 hour.
Heat oil in a large pan. Batter roast with flour on both sides. Salt and pepper to taste. Place roast in hot oil until brown on all sides, turning as needed. Cover roast with water. Add chopped onion. Cook until roast is very tender and the flour makes a gravy.
Prepare macaroni and set aside. Melt margarine in a 2 quart glass casserole in microwave (about 1 minute at High). Add flour, salt and pepper. Mix well. Add milk gradually, stirring constantly. Cook uncovered 6 minutes at High. Stir every 2 minutes. Add cheese to sauce. Stir. Cook uncovered for 1 minute at High. Add cooked macaroni to cheese sauces and stir. Cook uncovered for 4 minutes at High. Stir halfway through cooking period. Makes 6 servings.
Mix all ingredients. Shape into balls and bake at 400° for 10 minutes or until done.
Put egg yolks (beaten) in top of double boiler. Add lemon juice and peel, water and 1/2 cup sugar gradually.	Cook over hot water until thick, stirring constantly. Remove from hot water. Beat egg whites until stiff. Beat in remaining 1/2 cup sugar and beat until glossy. Fold 1/2 egg whites into egg mixture.
Make your meat balls using your favorite recipe. Mix all of the ingredients together and pour over meat balls that have been placed in several large glass pans that have been sprayed with Pam. Bake for 45 minutes at 350°.
Preheat oven to 350°. Brown hamburger; drain, then cook in spaghetti sauce for 15 minutes. Arrange half of lasagne in 9 x 12-inch pan. Spread half of meat sauce over noodles. Dot with half of cottage cheese on meat sauce. Place 5 slices of Mozzarella cheese on top. Repeat until ingredients run out. Bake at 350° for 30 minutes. Let sit 15 minutes before serving.
Combine all of the ingredients with just 1 package of nuts, then roll all of this in the other package of nuts. Best served with Ritz crackers.
Bring to boil and boil 5 to 8 minutes the sugar, cornstarch, salt and water. Add red food coloring. Cool and pour over fresh strawberries. Put in baked pie shell. Makes glaze for 1 pie.
Brown beef and onion in skille.t Add salsa, tomato sauce and bouillon cube. Bring to full boil. Reduce heat to low, cover and simmer 5 minutes.
Grind cabbage and carrots in food processor. Mix remaining ingredients together and pour over cabbage and carrots. Mix well. Will keep up to 2 weeks in refrigerator.
In small bowl combine all ingredients and mix well. Cover with plastic wrap and refrigerate until ready to serve.
Juice the oranges and grind rinds. Place rinds in bowl. Cover with boiling water. Let stand for about 5 minutes. Strain. Mix orange water with sugar and citric acid. Add fruit juices and water; mix well. Let stand overnight. Store in plastic container.
Bake cookie dough on baking stone or cookie sheet at 350° for 10 to 12 minutes (one large cookie).
Mix all dry ingredients well; add eggs and oil and blend well (batter will be thick). Bake in 13 x 9-inch greased and floured pan at 325° for 1 1/4 hours. When cool, sprinkle with confectioners sugar or frost with white frosting.
Put sugar, margarine, milk, and salt in large pan. Bring to boil over medium high heat, stirring constantly. When mixture begins to boil rapidly, start timing and boil and stir for exactly eight minutes. Remove from heat. Add other ingredients. Stir until completely blended and mixture begins to thicken. Pour into two buttered pans, about 9 x 13-inch. When it begins to harden, make creases in top for squares of desired size.
Mix all ingredients. Press into 9 x 13-inch pan. Bake at 350° for 20 minutes. Crumble; put half back into pan and reserve other half for topping.
Remove large white and long red pepper from pickling spice. Leave a few cloves. Boil veal, salt and spice for 20 minutes. Add onion. Boil until meat is very tender, 1 hour.
Add the first 10 ingredients and cook on low heat until vegetables are tender. Remove bay leaf. Add cornbread crumbs and beaten eggs. Bake at 350° for 20 minutes. Remove from oven. Sprinkle with grated cheese and return to oven for 10 minutes.
Boil cut up squash, onions and spices in broth until tender. Place the mixture in a blender. Blend until smooth. Add half and half. Blend until very smooth.
Place sugar, water, spices and sat in 3-quart saucepan; bring to boil. Add fruit juices; reheat and serve.
Mix all ingredients together well. Use about 3 tablespoons of batter for each pancake. Bake on hot griddle until bubbles appear and edges are cooked. Turn and brown on other side. Serve with butter, syrup or honey.
Preheat oven to 350°. Coat two 9-inch cake pans with shortening and flour.
Combine soup, chicken broth and tomatoes; set aside. Oil a 3-quart casserole. Layer half of tortilla pieces, half of chicken, half of onion and half of cheese in a casserole. Pour half of chicken broth mixture over layer. Repeat. Bake at 350° for 45 to 60 minutes.
Combine the first 7 ingredients and make into balls; bake or brown in skillet. Combine remaining ingredients in saucepan; add meatballs. Simmer about 2 1/2 hours.
Mix water and sugar. Bring to boil and boil until clear. Set aside to cool. In another bowl, mix orange juice, pineapple juice and lemon juice. Set aside. Mash bananas and mix with juice and sugar mixture. Pour mixture into shallow containers and freeze solid (need 4 to 5 ice trays). Before using, thaw for 30 minutes to soften. Put portion into glass and pour ginger ale or 7-Up over. Can also mix together in a punch bowl.
Combine all ingredients in a punch bowl and enjoy. Yields 5 1/2 quarts.
Brown hamburger. Drain and add tomato sauce, water and taco seasoning mix. Simmer 10 minutes. Add beans and half of chips. Put cheese over top and top with rest of chips. Bake at 400° for 15 minutes.
Preheat oven to 350°. Grease cookie sheet. Coarsely chop 1 1/2 cups M&M's; reserve remaining whole candies for decorations. Stir together the flour, baking soda and salt. In a large bowl, cream the butter and sugars. Add eggs and vanilla and beat until light and fluffy. Add dry ingredients. Add candy and nuts. Drop spoonfuls of batter on cookie sheet. Bake 6 to 7 minutes. Remove from oven and top with remaining candies. Return to oven. Bake 3 to 5 minutes longer.
Cook onion in butter. Stir in milk, garlic salt, pepper, dill and soup. Stir in chicken and olives; heat. Stir in sour cream and heat. Serve over noodles or rice.
Add cabbage and green onions to large salad bowl. Break up Top Ramen noodles (uncooked) into small pieces over top of salad. Toast almond slivers by cooking in a small, dry pan for a few minutes, stirring constantly until lightly browned. Add to salad. Mix sesame oil, rice vinegar and sugar together. Add to salad (you may not need all of the dressing) and toss.
Combine broth, water, vegetables, bay leaf, pepper, salt, sugar and lemon juice in large pan. Simmer for 1 hour, stirring occasionally. Add cabbage and Northern beans. Simmer for 10 minutes. Yields 6 servings.
Cook vegetables as directed and drain well. Add the celery, onion, cheese, mayo and salt and pepper to taste. Spoon the mixture into a greased 2-quart casserole dish. Sprinkle with the Parmesan cheese. Bake for 30 minutes at 300°. Top with crushed crackers and bake an additional 10 minutes. Enjoy!
Beat eggs well. Add sugar, milk, coconut, butter, vanilla and salt. Pour into pie shells. Bake at 325° for 40 to 45 minutes.
Mix butter with sugar until creamy. Add salt, vanilla, flour and nuts. Mix well. Chill dough. Heat oven to 350°. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Bake until light brown. While cookies are warm, roll in powdered sugar and bake at 350° for 12 to 15 minutes.
Cook hen or fryer until tender. Salt and pepper to taste. Use a large pan and cover with plenty of water, so you will have at least 1/2 gallon broth when chicken is done. Remove chicken; cool and pull off the bone. Set aside.
Heat the oil in a medium saucepan with a tight fitting lid. Add the rice and saute quickly over medium-high heat for 2 minutes. Add the water and cook until almost all of the liquid has evaporated. Stir well. Reduce the heat to very low and cover the rice. Cook for 20 more minutes, stirring after 10 minutes.
Mix crushed pineapple with instant pudding until blended. Add Cool Whip and marshmallows. Spoon into 9-inch square dish. Top with crushed nuts and refrigerate for an hour or more.
Mash bananas. Add butter. Mix. Add the remaining ingredients and stir everything together. Pour mix into a 9 x 5 x 3-inch pan. Bake at 350° for approximately 45 minutes.
Take 2 sticks of butter out of the refrigerator and set them aside so they warm. Grease a 12 x 18-inch teflon cookie sheet and set aside. Preheat oven to 350°. Peel, core and slice 6 pounds of apples; set aside. Combine flour, baking powder, 1 1/2 cups sugar, 2 sticks of "room temperature" butter, milk, eggs and vanilla. Mixture will be cookie dough thick. Press into cookie sheet, covering the bottom evenly. Arrange apples in lines on top of the dough and lightly press one side of the apple into the dough. Sprinkle a mixture of cinnamon and remaining sugar over the top of the tray before baking. Bake for about 30 to 40 minutes until golden brown, testing dough with a toothpick. It will come out dry.
Preheat oven to 375°. Heat butter in jelly roll pan (15 1/2 x 10 1/2 x 1-inch) in oven until melted. Mix bread crumbs, salt, oregano, garlic powder, Parmesan and pepper in a pie plate. Cut eggplant (peeled) into 1/2-inch thick slices; cut larger slices in half. Mix eggs and milk. Dip eggplant into egg mixture; coat each piece with crumb mixture. Place in pan; turn each piece over to coat with butter. Bake, uncovered, 15 minutes. Turn and bake 5 more minutes until golden brown. Take out of oven. Sprinkle 1/2 of the cheese over slices. Spoon marinara sauce over cheese and sprinkle remaining cheese over the top. Bake 5 more minutes until cheese is melted.
Mix ingredients in order given. Fry in deep fat by dropping from a tablespoon. Fat is hot enough when a cube of bread browns in 1 minute. When potato balls are brown, drain onto paper. Serve hot.
Saute onion in oleo, then add soups and chili peppers. Heat through. In bottom of casserole, break up 6 tortillas, then add half the chicken, half the soups and about 1/3 of cheese. Repeat layers, except cheese. Pour broth over all. Bake in a 325° oven for 25 minutes. Add rest of cheese; put back in oven 5 more minutes, or until cheese melts.
Sift flour, baking powder and salt together into medium size bowl. With pastry blender, combine margarine and grated cheese. Mix lightly with a fork until pastry holds together and leaves sides of bowl clean. Roll out to a 12 inch x 10 inch rectangle on a lightly floured board. Divide in half and cut each half crosswise into 1/2 strips. Bake at 450 degrees for 12 to 15 minutes.
Put eggs in beets. Let set one week to pickle eggs. More eggs can be added later.
Mix ingredients, except tomato sauce. Shape into 24 balls. Season with salt and pepper. Place in roasting pan. Pour 2 small cans tomato sauce over meatballs. Bake at 350° for 1 hour. Serve with mashed potatoes or spaghetti.
Prepare apples; set aside. Add oil, sugar and eggs. Beat until creamy. Mix in flour, soda, salt and baking powder a little at a time. Add nuts and apples. Bake in 13 x 9 greased pan and floured. Bake at 350° for 50 to 55 minutes.
Combine snacks and cereals and mix well. Combine remainder of ingredients and pour over snack mixture. Mix well. Bake at 200° for 1 1/2 hours, stirring every 30 minutes. Store in airtight containers.
Combine cocoa with sugar and salt; add milk. Bring to boil, stirring frequently. Cook until small amount of mixture forms a soft ball when dropped in cold water. remove from heat, drop in butter. Cool to lukewarm, add vanilla and beat until mixture thickens. Pour into buttered pan and cut in squares.
Melt candy in pan with 1/2 cup margarine. Beat the remaining margarine and sugar until fluffy. Add eggs, 1 at a time. Then add flour, soda, milk and vanilla. Add cooled candy. Beat together and pour into greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour.
Combine flour, baking powder and salt. Set aside. Beat together butter and sugar until creamy. Add egg and vanilla. Mix well. Blend in flour mixture. Stir in Rice Krispies and chocolate chips. Drop onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Cook squash and onions in water until tender; drain. Add next 4 ingredients and mix. Simmer 5 minutes. Mix dressing; use 1 stick of butter instead of 1/2 stick. Grease baking dish and line bottom with dressing mix. Add squash mix on top of dressing. Sprinkle grated cheese on top of squash mixture. Bake at 350° for 30 minutes. Makes 2 casseroles.
Peel potatoes, cut in cubes. Place in pan, cover with water and salt to taste. Cook until tender. Peel and chop onion and garlic. Drain potatoes and mash. Add onion and garlic. Mix sour cream and mayonnaise. Add to potato mixture. Add milk, if needed, to make mushy. Pour in casserole dish and place in hot oven (400°). Brown in peaks on top slightly. If you wish to make it more colorful, add parsley flakes or (and) bacon bits. Enjoy!!
Roll out bread dough until flat. Combine beaten eggs and spices; spread 3/4 on bread dough. Place pepperoni and cheese on bread and roll up long end. Spread on remaining egg mixture. Bake at 350° for 30 minutes.
Grease 2-quart square baking dish. Arrange hash browns in dish. Sprinkle with cheese, ham and green onions. In medium bowl, mix eggs, milk, pepper and salt. Pour mixture over potato mixture. Bake, uncovered, at 350° for 40 to 45 minutes or until center appears set.
Trim crust from bread, reserving crust. Cut bread slices diagonally into quarters. Cut reserved crusts into cubes. Combine bread cubes, chicken, celery and 1 3/4 cups cheese; mix well. Spoon into 11 3/4 x 7 1/2-inch baking dish. Arrange bread quarters over chicken mixture. Combine mayonnaise, eggs and seasonings; mix well. Gradually add milk, mixing until blended. Pour over bread. Sprinkle with remaining cheese. Cover. Refrigerate several hours or overnight. Bake, uncovered, at 375° for 30 minutes. Serves 8.
Mix cottage cheese and dry jello. Add fruit and Cool Whip. Chill until firm.
Cream softened butter, eggs and sugar. Add honey and milk. Mix all dry ingredients and add to butter mixture. Then add dates, raisins and nuts. Mix well. Pour into greased and floured tube pan. Bake at 350° for 1 hour or until toothpick comes out clean.
Preheat oven to 350°. Blend cream cheese and margarine until smooth; add other ingredients. Mix together. Separate dough into rectangles. Spoon 1/2 cup meat mixture into center of each. Pull 4 corners up to seal. Brush with margarine. Dip in crouton crumbs. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown.
Trim fat from chops. Season with salt and pepper. Broil 5 minutes on 1 side; turn and broil 4 minutes. Mix together mustard and honey; spread over chops and broil 2 minutes longer. Makes 4 servings.
Cream butter and shortening. Add vanilla. Gradually add 10x sugar, a little at a time. Beat well. Add milk and beat at high speed. Add 2 tablespoons extra milk if you want to spread frosting.
Fry and drain ground beef. Add onions and garlic powder. Add next 7 ingredients. Simmer 30 minutes. Add 1 cup Minute rice and cook 15 minutes. Serve over Fritos. Top with tomatoes, avocado, cheese, lettuce, olives and taco sauce.
Brown meat and onions; drain. Drain all beans except pork and beans. Combine and bake at 350° for 45 minutes or until done, moisture is absorbed.
Make lemonade and Kool-Aid as directed on package. Add ginger ale just before it is served. Makes 50 servings.
Soak beans overnight and rinse. Add beans to 1 quart of water and bring to a boil. Reduce to simmer after 5 minutes and add everything else. After 2 or 3 hours, remove the meat from the bone. Keep adding water as needed. Ready in 4 to 6 hours.
Mix sugars, margarine and eggs. Sift dry ingredients together, then add to first mixture. Add oats, coconut and pecans last to the mixture. Roll into balls the size of a walnut and flatten. Bake at 350°. Makes about 80 cookies.
Add ingredients into the pan in the order listed. Select white bread and push "start." Add the raisins at the "beep" near the end of the second mixing as they tend to remain whole. Sometimes you can add them at the beginning so they are nice and fine. Try it both ways.
Blend and press into 13 x 9 x 1 1/2-inch pan graham crackers and 5 tablespoons melted butter. Beat together for 5 minutes powdered sugar, 1/2 pound softened butter, eggs and vanilla. Spread this mixture over crumb crust and chill. Then take bananas and slice over chilled cream mixture. Drain crushed pineapple and spread over bananas. Spread Cool Whip over top and garnish with maraschino cherries and nuts. Serves about 15.
Mix all dry ingredients, then add wet ingredients. Batter will be very thick. Pour into greased Bundt pan and bake at 350° for 45 to 50 minutes. This cake is good plain, but powdered sugar and milk can be mixed until thin enough to pour over cake.
Cook rice and broccoli as directed. In large bowl, combine rice and broccoli; add onion, mushrooms and 1 soup can of hot water. Break up cheese and add, stirring until blended. Pour into 9 x 13-inch dish. Bake at 350° for 30 to 45 minutes. Sprinkle with Parmesan cheese on top. Serves 18 to 20.
Preheat oven to 375°. Mix all ingredients together for 2 minutes. Grease and flour cake pan. Bake for 30 to 35 minutes.
Add 2 cups water to 1 cup fruit. Cook until tender, then cool. Add sugar to fruit; mix good. Add 1 teaspoon cinnamon.
Mix all ingredients, except chicken wings, in a large bowl. Rinse chicken wings, pat dry and add to sauce to bowl. Marinate for 4 hours or overnight. Shake or mix frequently. Bake at 350° for 1 hour or until desired brownness.
Cut angel food cake into bite size pieces. Place in 9 x 12-inch pan sprayed with cooking oil.
In a large sauce pan, brown onions, celery, bell pepper and ground meat until brown and crumbly. Add spices and tomatoes, plus enough water to cook down to add macaroni.
In large skillet, brown chicken in several tablespoons of oil, cook about 3 minutes each side on medium-low heat. Put chicken in a 13 x 9-inch pan. Mix vegetables with pasta. Add pasta over chicken and top with Provolone cheese. Cook for 1 to 1 1/2 hours. Cover pan with foil while cooking. Serve with macaroni noodles and chopped parsley.
In a large mixing bowl, blend together flour, sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into a greased 15 x 10 x 1 inch baking pan. Bake at 350 degrees for 20 minutes. Meanwhile, in another bowl, combine eggs, syrup, sugar, melted butter and vanilla. Stir in pecans. Spread evenly over hot crust. Bake at 350 degrees for 25 minutes or until set. Cool on a wire rack.
Whisk together first 3 ingredients in a large saucepan until smooth. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly 2 minutes. Remove mixture from heat; add Equal and cool slightly. Whisk in milk and creamer. Cover and chill at least 4 hours or up to 2 days. Serve over ice. Makes 8 servings.
In large bowl, combine broccoli florets, bacon and onion. In small bowl, mix together mayonnaise, sugar and vinegar. Pour over broccoli mixture. Toss gently. Add cream cheese last. Toss again.
Grate cheese and mix with softened margarine. Add other ingredients and mix really well. Form into rolls. Roll in foil and refrigerate for about 30-34 minutes. Shape according to your desire, press into shapes, form into patties, or cut to 1/4 inch thickness with cutter. Cook about 12 minutes at 325 degrees. (Will keep in refrigerator uncooked for up to 3 days.) Once cooked can also freeze.
Cut steak into serving size pieces. Put in crock-pot. Add other ingredients. Cook overnight slowly. Very good with rice or creamed potatoes.
Cook the macaroni in plenty of salted water; drain and set aside. Fry together the ground beef, onion and peppers. Make sure they get done but do not brown. When done, add the tomatoes, corn and catsup or spaghetti sauce. Cook slowly for 30 minutes and then add cooked macaroni and cook a few minutes longer.
Mix milk with undiluted cream of mushroom soup. Grease a casserole dish with margarine; add layers as follows:
Combine all dry ingredients and sift together. Add eggs, oil, apples, nuts, raisins and vanilla. Mix well. Pour into greased Bundt pan. Bake at 350° for 1 hour or until tests done. Cool on rack for 20 minutes before removing from pan.
Preheat oven to 375°. In a medium saucepan, mix the first 6 ingredients. Cook until tender. Add turkey, rice and 3 ounces of cheese. Stir until cheese is melted. Pour into an 8-inch pie plate that's been sprayed with Pam. Sprinkle top with remaining cheese. Bake for 30 minutes. Let set for 10 minutes before serving.