HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread rolls on a cookie sheet. Bake 7 to 8 minutes at temperature on package. Cool. Mix cream cheese, Miracle Whip and dressing mix; spoon on rolls. Sprinkle chopped vegetables on dressing and add cheese on top. Chill for 2 hours; cut in small squares and serve. You may also cut the squares before adding vegetables because it is easier.
Thaw but don't raise 2 loaves bread dough. Grease 13 x 9-inch pan. Tear one loaf of dough in pan. Mix butter, brown sugar, pudding mix, milk and cinnamon together. Pour over dough. Sprinkle nuts over the top. Tear second loaf and place pieces on top of filling. Let rise at room temperature for 2 1/2 hours. Bake 30 minutes in 350° oven.
Cream butter and sugar; add egg and vanilla. Sift flour, cream of tartar, baking soda and salt and add to creamed mixture. Add nuts and chocolate chips. Roll dough into 3/4-inch balls. Press with fork dipped in flour on ungreased cookie sheet. Bake at 350°.
Cream together shortening, brown sugar and eggs. Mix flour, salt, baking powder and soda together, then add to creamed mixture. Add vanilla and oats. Mix well and place in refrigerator until chilled. Roll into balls about the size of walnuts, then roll balls in powdered sugar. Place approximately 2-inches apart on greased cookie sheet. Flatten with a fork. Bake at 350° for 9 to 10 minutes.
Poach cranberries in water for 10 minutes, then run through sieve with raspberries. Add Equal and lemon juice; place in 1/2 to 1 cup containers. Place in freezer until very slushy. Serve.
Add vegetables to turkey broth along with salt and noodles; simmer 15 minutes. Add turkey; heat thoroughly and serve. Makes 6 servings.
Combine the ingredients in a casserole dish (except margarine and stuffing). Combine margarine and stuffing and put on top of casserole. Bake at 350° for 30 to 40 minutes.
Cut cheeses in small pieces; combine in a saucepan with milk. Stir over low heat until cheeses melt. Stir in wine and crab; heat through. Serve in chafing dish with Shredded Wheat wafers. Makes 3 cups.
Mix shortening, 1 1/2 cup sugar and eggs. Stir in flour, cream of tartar, baking soda and salt. Chill for 1 hour. Shape into small balls (a little larger than marbles). Roll in mixture of 2 tablespoons sugar and cinnamon. Place about 2-inches apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes or until lightly brown. They will rise and fall just before they finish baking.
Mix pudding mix with Cool Whip. Stir in drained pineapple and marshmallows. Refrigerate until set.
Mix together 1/4 cup of the mushroom soup, bread crumbs, egg and onion. Shape into 6 patties. Cook patties over medium heat until golden brown on both sides. Set aside. Drain off fat. Stir in remaining soup mixture and mushrooms in skillet. Reduce to low. Cover and simmer for 20 minutes until patties are cooked completely through.
Preheat oven to 400°. Mix all ingredients well, adjusting the sugar according to how sweet a biscuit you want. Pour into greased muffin tins. Bake 15 to 20 minutes. Serve with honey butter.
Mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Stir in Cool Whip; spread on bottom of crust.
Melt butter in saucepan; stir in flour until blended. Gradually stir in milk. Add salt, paprika and curry powder. When sauce is thick and boiling, stir in shrimp. Beat well in a separate bowl the egg yolks. Stir part of the sauce into them. When well blended, pour this mixture into the saucepan. Stir the sauce over very low heat for a minute to permit the yolks to thicken slightly. Remove from heat and add Worcestershire sauce. Cool. Whip egg whites with 1/8 teaspoon salt until stiff. Fold lightly into the sauce. Bake in ungreased 9-inch baking dish at 325°. After 10 minutes increase heat slightly. Bake until firm for about 35 minutes.
Add yeast to water; let stand a few minutes. Stir to dissolve. Combine milk, margarine and sugar; heat to about 120°. Cool; add eggs, salt and 2 cups of flour. Beat thoroughly. Stir into yeast mixture. Blend in remaining flour; beat 5 minutes. Do not knead. Brush with shortening. Cover and let rise 1 hour. Turn out on lightly floured surface. Knead 1 minute. Shape into rolls. Bake at 350° until brown.
Melt butter. Add onions and cook them over medium heat until they are soft and transparent. Stir in the sugar; reduce the heat and cook, very slowly for about 1 hour. Stir in the wine; cook briefly and pour over cooked pasta. Sprinkle with grated cheese.
Put spinach in mixing bowl with salt, pepper, garlic powder, onion powder, nutmeg, Ricotta cheese, eggs, 1 1/2 cups Jack cheese and Parmesan cheese. Stir to mix well. Divide mixture evenly among crepes and roll up. Place crepes in a single layer in greased shallow baking dish. Cover with foil. Dish can be refrigerated at this point. Before serving, bake in 375° oven for 15 to 20 minutes or until thoroughly heated. Remove foil and sprinkle with remaining Jack cheese. Bake, uncovered, 5 minutes more or until cheese has melted.
Stick the oranges full of the cloves and bake until soft. Pour the rum and sugar over them and set them aflame (do this in a flameproof pot). Extinguish with the cider, add the spices and keep hot over a low flame or in a crock pot, until ready to serve. Very elegant in a punch bowl. Serves 10-12.
Make pudding. Mix pudding with Cool Whip. Chop up fruit of your choice and dip into mixture.
Mix together sugar, salt and flour.	Add chocolate, melted in scalded milk. Cook until thick, then add butter and eggs. Cook 2 minutes longer and add vanilla. Cool before putting in baked pastry shell. Top with whipped cream.
Put all in crock-pot without water. Cook on low for 3 to 4 hours. Before serving, add flour and water for gravy. (If not hot enough, add 1/4 to 1/2 teaspoon crushed red pepper.) Adjust seasonings to taste.
Stew chicken with salt, onion and celery. Bone and cut chicken into small pieces. Cook broccoli and drain. Place broccoli in 9 x 13-inch casserole. Place chicken in next. Mix soup, mayonnaise, lemon juice, curry powder, salt and pepper. Pour over broccoli and chicken. Top with bread crumbs and cheese. Cook, covered, 45 minutes or until bubbly in 350° oven. Freezes well. Thaw and cook.
Cook vegetables as package directs and drain well. Mix in celery, onion, cheese and salad dressing. Put in a 2-quart casserole dish. Sprinkle herb-seasoned crumbs on top and cover with margarine.
Line 9 x 13-inch buttered pan with whole graham crackers. Make pudding according to package directions, then mix with Cool Whip. Pour half the pudding mixture over the graham crackers. Place another layer of crackers over the pudding and top with remaining pudding. Cover layer with graham crackers. Top with chocolate icing and refrigerate for 2 days.
Bake 6 large potatoes 1 1/2 hours at 400 degrees. Cut lengthwise into halves. Scoop out the potato leaving the skin intact. Mash all the potatoes in a bowl and add all ingredients with the exception of the cheddar cheese and dash of paprika, till fluffy. Can add a small amount of milk if needed, but do not get this mixture too loose.
In a large mixing bowl, beat butter and peanut butter with electric mixer until smooth. Add the 1/2 cup sugar and brown sugar and beat until fluffy. Add the egg, milk and vanilla. Beat well.
Mix the cookie mix as directed on the box. Put into a deep pie plate. Cook until done; let cool. Mix the cream cheese, sugar and vanilla; spread over the cookie. Add your favorite fruit slices on top.
Beat eggs until frothy. Add sugar and mix well. Melt together the margarine and chocolate; cool slightly and add to first mixture. Mix together dry ingredients and add to first mixture. Add nuts and vanilla. Bake in a greased 9 x 13-inch pan for 30 minutes.
Combine Kool-Aid with water, stirring until dissolved. Add sugar and juice of 1 lemon. Slice lemon thinly and add to mixture. Stir until all ingredients are well blended. Place the 3 scoops of sherbet on top of the punch (it will blend in). Serve well chilled. Serves 8 to 10.
Thaw broccoli while preparing or earlier in the day. Brown ground beef and drain fat. Fill 9 x 13-inch pan with Tater Tots (enough to cover bottom of pan). Cook Tater Tots as directed on bag. Let broccoli thaw. Put ground beef on top of Tater Tots. Put broccoli atop beef. Mix milk and soup; pour over layers. Top with cheese and bake for 35 to 45 minutes in a 350° oven. Serve when slightly cooled.
Combine all ingredients. Baste on ham last 45 minutes of baking, basting frequently.
Drain pickles. In large dishpan mix pickles, sugar, garlic, hot sauce and red pepper. Let stand for 2 hours, stirring occasionally. After this, put back into pickle jar with new pickle juice. Refrigerate.
Sift dry ingredients. Cut shortening into dry mixture. Add enough water to make soft dough, but not sticky. Knead well. Let stand about 30 minutes. Roll out into 1/8-inch thick. Cut into 3-inch squares. Fry in deep fat. Serve with honey.
Preheat oven to 350°. Thinly slice the potatoes (about 1/4-inch). Add to salted water and boil 5 minutes. Drain. In mixing bowl, whisk together the soups and milk. Add onions, pimentos and pepper to taste. Spray a 2 or 3-quart oblong casserole with nonstick spray. Put potatoes in bottom of casserole. Put all other ingredients on potatoes and top with cheese.
Preheat oven to 350°. Line 9 x 13-inch baking dish with tortillas. Brown ground beef with onion. Mix soup, beans and tomatoes. Layer meat on top of tortillas. Next add layer of soup mixture. Top with grated cheese. Bake until bubbly hot.
Cream butter, sugar and eggs. Add dry ingredients alternately with sour cream; add vanilla. Don't overbeat. Bake for 35 to 45 minutes at 350° in a greased and floured Bundt or angel food pan.
Preheat oven to 375°. In center of each tortilla, place 1/4 cup chicken, 2 tablespoons cheese and 1 tablespoon salsa; roll up. Arrange seam side down in 8-inch square baking dish. Top with cheese. Bake 25 minutes or until heated.
Preheat oven to 350°. Wash potatoes. Place potatoes in small roasting pan. Drizzle olive oil over potatoes. Sprinkle garlic, salt and pepper over potatoes. Bake for 45 to 50 minutes, until tender and browned.
Dissolve jello in hot water. Add 7-Up. When partly set, add pineapple, marshmallows and sliced bananas. When completely set, spread topping.
Mix all ingredients together and beat until mixture is smooth. Bake in a well-greased cake pan in moderate oven 350° for 45 minutes. Ice cake while hot.
Cream butter and sugar, add eggs. Mix dry ingredients together and add to sugar and egg mixture. Roll out and cut out various shapes. Bake at 350° for 10 minutes. When cool, frost with powdered sugar and lemon glaze that has been tinted an appropriate color.
In mixing bowl, combine flour, cinnamon soda, salt, baking powder and nutmeg. In another bowl, combine zucchini, sugar, cooking oil and lemon peel. Mix well. Add flour mixture. Stir just until combined. Stir in nut meats. Pour batter into loaf pan, 8 x 4 x 2-inch. Bake in a 350° oven for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Remove from pan. Let cool and wrap. Let stand overnight before slicing.
Cream shortening and sugar. Add eggs and blend well. Stir together dry ingredients and stir into mixture until well mixed. Roll into balls the size of small walnuts and roll into mixture of 2 teaspoons sugar and 2 teaspoons cinnamon. Bake until light brown. These cookies puff up at first, then flatten out. Bake at 400° for 8 to 10 minutes.
Press coconut and pecans into bottom of pan. Mix cake mix and pour on top of this. Mix the cream cheese, oleo and powdered sugar. Drop by spoonfuls on top of cake. Bake at 350° for 1 hour.
Saute onion and garlic in oil. Add broccoli and can of chicken broth. Then add parsley, oregano, basil, salt and peppers. Bring to simmer for 10 minutes or until broccoli is done. Pour over cooked pasta, toss and serve.
Cook beans until tender. Rinse in hot water. Put in a large, greased casserole dish. Add butter, salt, brown sugar, mustard, molasses and sour cream. Mix thoroughly. Bake at 350° for one hour.
Preheat oven to 350° (325° for glass pan). In medium saucepan, melt morsels and butter. Stir in crumbs and nuts. Press half of mixture firmly onto bottom of heavily greased 13 x 9-inch baking pan.
Cream sugar, margarine, butter and Crisco. Add eggs one at a time. Add flour, baking powder and milk alternately, ending with flour. Fold in flavoring on low speed. Bake in a tube pan for 1 hour and 30 minutes at 275°.
Remove stems from mushrooms and finely chop to 1/3 cup. Cook and stir stems, onion and pepper in 3 tablespoons margarine until tender (5 minutes). Remove from heat; stir in crumbs, salt, thyme, turmeric and pepper. Heat 1 tablespoon margarine in shallow baking dish until melted. Fill caps. Bake 15 minutes at 375°, broil setting or at 550° 3 to 4 inches from heat for 2 minutes. Makes 3 dozen.
Saute onions in oleo; stir in flour, salt, pepper and sugar. Cook until smooth and bubbly, stirring constantly. Gradually stir in tomato juice. Bring to a boil, stirring constantly. Boil 1 minute. Fill jars and cook 30 minutes.
Mix together and beat with spoon for 2 minutes. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Prepare and bake cake according to directions on box. Cut the 2 layers in half to make 4 layers. Mix other ingredients; frost cake and refrigerate for 2 days.
Mix together cake mix, margarine and eggs. Pat in bottom of 9 x 13-inch pan. Cream together cream cheese, powdered sugar, eggs and nuts. Pour on top of other mixture. Bake at 350° for 50 minutes.
Mix all ingredients together and put in a 9 x 13-inch buttered glass pan. Bake at 350° for 45 minutes. The last few minutes of baking, put crushed potato chips and a little grated cheese on top. Freezes well. Any vegetable can be substituted for beans. Serves 12 people.
You will need a long pan, 2 1/2-inches deep, 13-inches long by 9-inches wide, metal (may have to cook longer).
Combine all ingredients and pour into a 3 quart greased casserole dish. Pour mix over the top of ingredients and bake at 375° for 45 minutes to an hour or until golden brown. Serves 6.
In order given, layer in 9 X 13 pan. Mix: 2 cups mayonnaise, 2 Tbsp. sugar, 2 Tbsp. Parmesan cheese. Spread over salad as frosting. Top with 4 oz. grated cheddar cheese. Cover lightly with plastic wrap. Refrigerate overnight.
Mix all ingredients well. Serve with slices of apples, pears, bananas, etc.
Simmer onions in margarine until soft. Add chopped celery and sliced mushrooms. Simmer together 3 minutes. Add soup and flavor packet from noodles. Add boiled noodles. Combine all in casserole; top with cashews. Bake 20 to 25 minutes at 350° (don't overbake).
Peel potatoes and cube about a large walnut size. Put in ice water and let stand at least 1 hour. Melt margarine in a 9 x 13-inch baking dish. Put Parmesan cheese and flour in a paper bag and shake. Salt and pepper to taste. Remove potatoes from ice water and put in bag; shake good. Arrange in the melted buttered baking dish. Bake at 400°. After 1/2 hour, turn and continue baking for another 1/2 hour. Serves approximately 6 to 8.
Cream 1/2 cup sugar and the shortening. Add the next 4 ingredients; beat until smooth. Pour into a greased 8 x 8 x 2-inch pan or baking dish. Pour onto this batter the berries with the juice and 1/2 cup sugar. Bake at 375° for 45 minutes. The crust will rise to the top.
Brown hamburger and drain. Crumble bacon and add with onion to meat. Place in a casserole dish; add remaining ingredients. Mix and bake for 45 minutes at 350°.
Preheat oven to 375°. In large frying pan, brown ground beef; drain. Stir in chili sauce, soup mix, salt and pepper. Simmer 10 minutes. Separate crescent dough into 8 triangles. Spoon hot meat mixture over triangles. Roll up; start at shortest side of triangle and roll to form 2 triangles. Place a cheese triangle over each meat-filled crescent. Place on ungreased cookie sheet. Bake at 375° for 12 to 17 minutes or until golden brown. Serve hot. Refrigerate leftovers. Makes 8 sandwiches.
Cook spaghetti according to directions. Cook bacon until crisp; crumble. Add onion, green pepper and mushrooms to bacon fat and cook until tender. Stir in flour, chicken broth, cream and pimiento. Simmer until sauce thickens. Add salt and pepper. Combine sauce, chicken, bacon and cooked spaghetti. Pour into greased baking dish. Sprinkle with Parmesan cheese. Bake in a 350° oven for 30 minutes. Serves 6.
About 1 hour before serving, preheat oven to 400°. Grease 13 x 9-inch metal baking pan. Chop bread until fine crumbs form (you will have about 1 cup crumbs). Grate enough onion to equal 1 tablespoon. Finely shred carrots to equal 1/2 cup. In large bowl, mix bread crumbs, onion, shredded carrots, ground chicken, salt and 1 tablespoon chopped parsley. Shape chicken mixture into 20 meatballs. (Meatball mixture is very moist and sticky; for easier shaping, use wet hands.) Place meatballs in baking pan; bake 25 minutes or until meatballs are lightly browned and cooked through.
Combine sausage, bread crumbs, egg, celery and onion in a bowl; mix well. Shape into 1-inch balls. Place in baking dish. Bake at 350° for 40 minutes.
Cream shortening with sugar. Add eggs and beat well. Sift together dry ingredients and add alternately with apples. Add nuts. Pour in loaf pan and bake 1 hour at 325°.
Drain and rinse mussels. In saucepan combine celery, 2 tablespoons minced onion, garlic, parsley, 1/2 cup olive oil, vinegar, pepper, salt and onion. Bring to a boil and remove from heat. Add mussels to hot liquid; cool. Let marinate overnight in refrigerator. Arrange a small platter with a bed of lettuce, if desired. Place mussels on platter and sprinkle chopped garlic and sliced onion on top. Pour some of the marinade over top of mussels along with the olive oil. Serve with garlic bread or on an antipasto platter, if desired. Makes 6 servings.
Scoop out the seeds from the pumpkin. Wash the seeds. Pat dry on a paper towel. Salt the seeds. Grease a cookie sheet with 1 to 2 tablespoons butter. Spread seeds on cookie sheet. Bake at 400° for 20 minutes or until seeds are golden brown and crispy.
Put 1 stick of butter in pan and cut cabbage (pepper and salt it). Cook until tender. Mix together a scant tablespoon of flour, vinegar, sugar and milk.	Set cabbage off after it has become tender and pour this mixture over it, return to cook until flour is cooked but do not boil. MMMMMMMM GOOD!
Stir together jam and buttermilk. Freeze firm. Break up mixture: whip until fluffy and refreeze. Enjoy.
Brown meat in oil. Add soy sauce and water. Simmer 2 minutes. Add celery and onion and simmer 1 1/2 hours. Will need 1 cup water to thicken. Blend cornstarch and water to thicken and add remaining ingredients. Heat thoroughly. Serve with rice or chow mein noodles.
Place corned beef, then sauerkraut, Miracle Whip and cheese on 4 slices of bread. Top with other bread slices. Spread butter on outside of bread. Grill in skillet or on griddle until browned and cheese melts.
Brown ground beef and onion. Add salt and pepper to taste. Mix with chilli and tomatoes. Pour into a 9 x 11-inch baking dish. Mix corn meal, egg and milk. Pour over top of chilli mix. Bake at 450° until top is brown and cornbread done.
Melt caramels in evaporated milk. Pour evenly over baked layer of cake and sprinkle with milk chocolate chips and chopped nuts. Pour remaining batter over top. Return to oven and bake an additional 15 to 20 minutes. Check cake by inserting a toothpick in center. It should come out clean.
Layer the first 4 ingredients in a dish in order listed. The remaining ingredients will be cooked for a sauce. Combine remaining ingredients in pan; cook over low heat until thick. Cool and pour over Apple Salad. Mix together just before serving.
Mix egg, flour, pudding and butter to make crust. Spread on bottom of pan and pour drained peaches on top. Mix sugar, cream cheese and 3 tablespoons of peach juice until creamy. Pour over peaches. Sprinkle cinnamon on top. Bake at 350° until crust is golden brown.
Prepare Jell-O. Stir in cream cheese while hot. Add all ingredients. Cool a bit and stir in whipped cream. Chill until firm.
Marinate in refrigerator overnight before serving. I stir several times during first few hours to make sure seasonings get into pasta.
Saute onion, pepper and mushrooms in Italian dressing. Push to one side. Cook chicken in Italian dressing just until no longer pink inside.
Place chicken in 10 x 6 x 2-inch baking dish. Combine all ingredients, except for cornstarch and water. Pour over chicken. Cook at Medium-high (70%) for 20 minutes, until chicken is done, turning after 10 minutes. Remove chicken and cover to keep warm.
Mix the children and dogs well together. Put them on the field, stirring constantly. Pour the brook over the pebbles, sprinkle the field with flowers and spread over all a deep blue sky and bake in the sun. When brown, set away to cool in the bathtub.
Prepare Duncan Hines double fudge brownie mix as written on box. Place either 2-inch or 2 1/4-inch foiled cupcake papers on a cookie sheet or in muffin tins. Fill each cupcake paper 3/4 full.
Melt 1/2 stick butter and saute vegetables until transparent. Add the remaining ingredients and cook 5 minutes. Add cut up chicken. Cook slowly for 3 to 4 hours, covered. Cook 2 (7 ounce) packages spaghetti. Add to mixture. If too dry, add more broth. May add small can mushrooms and/or ripe olives and 1/2 pound grated cheese.
Combine cornstarch, soy sauce, vinegar, sugar, ginger and garlic powder; set aside. In wok or large skillet, stir-fry chicken in hot oil for 2 or 3 minutes. Add peppers and cook 3 minutes. Add pineapple and juice, then stir in cornstarch mixture. Cook over low heat and stir until slightly thickened. Serve over rice.
Put steak, flour, salt and pepper in crock-pot. Stir well. Layer the remaining ingredients in order. Do not stir while simmering in crock-pot. Cover and cook on high for 1 hour. Then low for 8 hours or on high for 5 hours. Stir together when ready to serve it over rice.
Bake chicken breasts at 350° for 60 minutes. Remove skin and bones. Cut into strips. Cook broccoli as directed on package. Place in well-buttered casserole dish; lay chicken strips on top. Mix soup with mayonnaise and pour it on top of chicken. Sprinkle with bread crumbs, then cheese. Cover with foil. Bake at 350° for 1/2 to 3/4 hour.
Break angel food cake into pieces in a 9 x 13-inch pan. Dissolve jello in 2 cups of boiling water. Add frozen strawberries. Pour jello over the cake in the pan. Press the mixture into the cake. Refrigerate about 3 hours. Top with Cool Whip.
Drain all fruit well then mix all ingredients together. Let sit in refrigerator overnight for best flavor. Makes a lot. Recipe may be halved.
Melt butter and mix with sugar and Eagle Brand milk until smooth. Remove from heat and add coconut. Line a pan with wax paper. Roll mixture into balls and freeze until firm. (If you need to wait for the pans, refrigerate until ready to use again.) Melt chocolate and paraffin and dip coconut ball in the mixture. Put on wax paper until firm.
Mix sugar, flour and cocoa and stir into hot milk. Cook until thick. Add beaten egg yolks, stirring well. Add vanilla and oleo and beat again. Pour into baked crust. Top with whipped egg whites made from 3 egg whites and bake.
Sift together the first five ingredients. Add Crisco oil, eggs, vanilla and grated zucchini. May add nuts and raisins, if desired. Mix ingredients. Preheat oven to 350°.
Combine all ingredients. Mix well. Cover and refrigerate overnight. Serve with chilled raw vegetables or with crackers or bread. Makes 3 cups. Can be made a day ahead to blend flavors.
Drain Tropical fruit salad; reserve juice. Add enough water to make 1 3/4 cups liquid. Heat liquid to boiling. Stir in gelatin until dissolved. Chill until slightly thickened. Stir in fruit salad. Pour in 1-quart mold or 8 foil muffin pan liners. Chill until firm. Unmold onto plate to serve. Garnish as desired. Serves 6 to 8.
Melt butter in a large bowl, then combine sugar, cocoa and milk; microwave for 2 minutes. Stir well and add vanilla and nuts. Refrigerate until set, about 2 hours. Kids and men love this candy!