HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss flour into cheese. Combine 3/4 cup cheese, 1/2 cup almonds and remaining ingredients except pastry; mix well. Roll pastry into 15-inch square. Fit pastry into 11 x 7-inch baking dish. Trim to 1 inch beyond edge. Fill with meat mixture. Top with remaining cheese and almonds. Bake 35 minutes at 400°.
Brown ground beef; drain all, except 1 tablespoon fat. Cook onion in fat until translucent. Combine all ingredients. Cook in 350° oven for 35 minutes. Top with grated cheese. Return to oven for 5 minutes or until cheese melts.
Mix first 4 ingredients like a pie crust. Pack in bottom of 8 x 8 x 2-inch pan.
Preheat oven to 350°. Blend cream cheese and 5 tablespoons oleo. Add all but the last three ingredients and mix well. Separate dinner rolls into 4 rectangles and seal perforations. Spoon 1/2 cup meat mixture onto center of rectangle. Pull 4 corners together and seal. Brush with 3 teaspoons oleo and dip into bread crumbs. Bake 20 to 25 minutes on ungreased cookie sheets. Each serving equals 3 protein, 1 fat, 2 bread and 13 optional calories.
Combine dry ingredients and set aside. In a very large bowl, beat eggs and sugar until thickened. Add oil and beat. Add ripe bananas and applesauce and beat. With mixer on low, alternately add dry ingredients and pumpkin, beating smooth with each addition. End with dry ingredients. Stir in chips and/or raisins.
Cook hamburger until lightly browned. Add onion and green pepper. Drain. Add chopped tomatoes, tomato paste, sugar, oregano, basil and garlic. Cook until heated through; keep warm. Butter a 10-inch pie pan, one that has at least a 2-inch depth (a cast-iron frying pan works well). Beat the eggs until well mixed. Cook spaghetti and drain. While the spaghetti is hot, mix it with the margarine, Parmesan cheese and eggs. Spread the mixture across the bottom and push it up the sides of the pie pan to form a "crust." Spread the Ricotta over the bottom of the "crust" and add the meat mixture. Bake at 350° for 20 minutes. Remove from oven and top with Mozzarella. Bake 5 minutes more or until cheese melts. Let stand for 10 minutes. Cut into wedges.
Beat eggs until lemon color; beat in the sugar, then add the other ingredients. Pour in glass 9-inch pie crust. Bake 1 hour at 350°.
Cook the first 5 ingredients together. Stir in mushroom soup. Fill dough in the same manner as with the fruit pies. Fry until brown on both sides.
Beat eggs in large bowl. Stir in oil, sugar, zucchini and vanilla.
Cook broccoli and place in casserole; cover with chicken. Mix next 5 ingredients and pour over chicken. Top with cracker crumbs. Bake at 350° for 30 to 40 minutes.
Combine all ingredients; mix well. Place in jar; refrigerate. The pickles will be ready in 24 hours and will keep up to 1 year.
Dredge meat in flour and brown meat in shortening. Add onions and mushrooms and saute. Add water. Cover and simmer until meat is tender. Heat oven to 350°.
Mix drained beans and soup with salt and pepper. Pour into a casserole dish, cover with onions. Bake at 350° about 15 to 20 minutes.
Saute onions and mushrooms with parsley flakes, salt and pepper in butter or margarine. Simmer until onions are soft. Add beef bouillon cubes and 1 cup water/cube. Simmer 1 hour.
Saute onion and garlic in oil. Cut up tomatoes; add tomatoes and juice, tomato sauce, salt, basil and oregano. Heat to boiling. Reduce heat and cook, uncovered, stirring occasionally, for 15 minutes. Cook pasta according to label directions. Drain. Pour sauce over hot cooked pasta. Makes 8 servings.
Preheat oven to 350°. Melt butter in a 13 x 9 x 2-inch baking dish. In medium saucepan, heat sugar and water until sugar melts. Cut shortening into flour until mixture resembles coarse corn meal. Add milk and stir with a fork only until dough leaves sides of bowl. Turn out onto lightly floured board or pastry cloth and knead just until smooth. Roll out dough into large rectangle, about 1/4-inch thick. Sprinkle cinnamon over apples; sprinkle apples evenly over dough. Roll up dough, jelly roll fashion. Dampen edge of dough and seal.
Mix cake mix, sugar, eggs, sour cream, cooking oil, pecans and vanilla together. Pour 1/2 of batter into greased tube pan. Sprinkle brown sugar and cinnamon together on batter, then pour remaining batter into pan and bake 1 hour at 350°.
Boil the broccoli for 5 minutes. Drain and add all other ingredients (except Ritz crackers). Pour into buttered casserole dish, cover with Ritz cracker crumbs. Bake at 350° for 35 to 45 minutes. Serves 8.
Mix shortening and brown sugar. Add eggs and vanilla and salt. Put nutmeats, dates and coconut in flour. Add soda in water. Mix well with other ingredients. Drop onto baking sheet by rounded teaspoonfuls. Bake at 375° about 10 minutes. Maple icing makes these cookies very special.
In 3-quart bowl, or plastic pitcher, mix all 3 ingredients with a wooden spoon. Freeze, stirring occasionally, until mixture becomes thick slush, about 8 hours. Ladle into long stemmed wine glasses and serve with straws. Yields about 12 servings.
Combine in order. Mix well. Pour into a greased 10-inch pie plate. Bake at 350° for 45 minutes.
Cook apples in water until soft. Strain pulp. Blend in blender until smooth. To each cup of pulp, add 1/2 cup sugar. Stir in remaining ingredients. Cook over low heat, stirring constantly, until mixture sheets from spoon (usually 45 minutes to 1 hour). Pour into hot sterilized jars. Store in cool dry place.
Prepare stuffing, add eggs. Cook squash with onion, salt and pepper. Drain. Mix squash and stuffing with cheese and bake at 350° for 25 minutes.
Cream sugar and shortening until fluffy. Add eggs, one at a time, beating well. Sift together dry ingredients. Add alternately milk and dry ingredients. Gently add blueberries. Bake in greased muffin tins at 375° for 15 to 20 minutes.
Mix together. Sprinkle paprika on top. Bake at 350° for 1 hour to 1 hour & 15 minutes.
Crush all the Oreo cookies. I use a Ziploc bag and a rolling pin. A blender may also be used. Spread the cookie crumbs in a 9 x 13-inch pan. Melt margarine and combine with cookie crumbs. Press firmly into bottom of pan to make crust. Smother the entire crust with the chocolate syrup.
Place cake mix in bowl. Cut in butter until crumbly. Press 2 1/2 cups into a greased 13 x 9 x 2 baking pan. Bake at 350° for 10 minutes. Immediately sprinkle with chocolate chips. Drop frosting by tablespoons over the chips. Stir milk into the remaining crumb mixture. Drop by teaspoons over top. Bake 25 to 30 minutes longer or until bubbly around the edges and top is cracked. Cool on wire rack. Refrigerate for 4 hours before cutting.
Thaw and drain vegetables. Combine vegetables, soup, 1/2 cup of cheese, sour cream, pepper and 1/2 can of onion rings. Pour into casserole or 9 x 13-inch pan. Bake, covered, at 350° for 1 hour. Top with remaining cheese and onion rings. Bake, uncovered, 5 minutes longer.
Cook green pepper and onion in a saucepan sprayed with vegetable cooking spray over medium heat, stirring constantly, for 5 minutes or until tender. Stir in broth, potatoes, salt and pepper. Bring to boil, reduce heat and simmer 5 to 7 minutes, or until potatoes are tender. Combine cornstarch and milk; stir until smooth. Gradually add to potato mixture; stir constantly. Stir in corn and pimiento. Bring to boil over medium heat. Cook for 1 minute, or until thickened, stirring constantly. Serve immediately. Yields 6 cups.
Melt butter with cooking oil, cocoa and water in saucepan. Bring to boil. Stir and let cool. Sift flour and sugar in large bowl. Pour liquid mixture over flour mixture. Beat until smooth. Add buttermilk, eggs, soda, cinnamon and vanilla. Mix well. Bake at 375° for 35 to 40 minutes. Watch. Do not overcook.
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Combine cream cheese and sugar; beat at medium speed until smooth. Add chocolate	and vanilla, beating	well. Stir in chopped pecans or	walnuts. Press chocolate mixture into a lightly greased 8-inch square pan.	Chill until firm. Cut into squares. Top each piece with pecan	half, pressing gently. Store in refrigerator. Yield: About 1 1/2 pounds.
Mix cream cheese, beef, seasoned salt and Worcestershire sauce with an electric mixer until well mixed. Place in refrigerator and chill until firm enough to form into a ball or loaf. Cover with sliced olives. Serve with crackers.
Heat vinegar and sugar; pour over chopped mint leaves. Let stand 1 hour or more. If you like sweeter sauce, add more sugar. Makes about 1/2 cup. Serve with lamb.
Remove skin and bone from breast. Cut up meat and other ingredients except soup. Pour soup over top and bake 40 minutes at 375°.
Boil cabbage until about half cooked. Cool cabbage off with cold water and peel leaves off one at a time; put aside. Cook hamburger and rice and mix together with onions after dicing. Mix with salt and pepper. Take cabbage leaves and put about a baseball size hamburger mixture inside and roll up. Stick a toothpick in to secure it. Repeat the process with all the cabbage. Then, put in a large pan with a lid. Pour all of the other ingredients over the cabbage and cook about 1 1/2 hours at 350°. This will serve about 4 people.
Saute meat, onions and celery. Add tomatoes and V-8 juice. Then add remaining ingredients. Simmer for 2 -3 hours.
In 1 1/2-quart microwave-proof dish, combine onion, green pepper, salad oil and minced garlic. Cover with plastic wrap, turning back one section to vent. Microwave on High for 2 minutes. Stir in chili powder, cumin, salt and pepper. Cover and microwave 1 minute. Add turkey, pinto beans and tomato sauce. Cover and microwave for 5 minutes, stirring once.
Place drumsticks and thighs along with wine, onion, stock, bay leaves, thyme, salt and pepper in a large saucepan and bring to a boil. reduce heat; cover and boil gently, about 10 minutes. Add breast meat; cover and boil another 10 minutes. Transfer meat to a dish; keep warm.
Blend shortening and brown and white sugars. Beat in vanilla and eggs. Sift remaining dry ingredients together and add to sugar-egg mixture, blending well. Stir in 1/2 cup M&M's. Drop from teaspoon onto ungreased cookie sheet. Decorate tops with remaining M&M's. Bake at 375° for 10 minutes or until done.
Combine all ingredients, stirring well. Cover and chill thoroughly. Serve with assorted crackers or thinly sliced cucumbers. Yield: 1 1/3 cups.
Cut meat in 1-inch squares. In a large skillet, brown meat on all sides in hot fat. Remove meat from skillet. Add gravy mix and water. Bring to a boil, stirring constantly. Stir in remaining ingredients, except noodles or rice.
Combine all ingredients in a 9 x 13-inch baking dish. Mix well. Bake in a preheated 350° oven for 1 hour. Preparation time: 20 to 25 minutes. Cooking time 1 hour. Serves 4.
Combine sugar, flour, salt, pineapple juice from canned fruit and eggs in a saucepan. Cook until boiling. Cool until room temperature. Cook acini de pepe until done. Drain, then mix with cooked dressing. Let set overnight. (Will be very thick.) Add remaining ingredients and mix, using a very large bowl.
Mix jello and water; add orange juice and mix well. Drain pineapple and oranges; add to jello. Place in bowl and refrigerate to set. After jello has set, combine the remaining ingredients together and pour over the set jello mix. Enjoy!!
Mix well. Roll into balls. Bake 15 to 20 minutes at 325°.
Combine all ingredients in container of an electric blender; process until smooth. Chill. Spoon dip into a serving bowl and serve with assorted vegetables. Serving size is 1 tablespoon (11 calories per serving).
Melt butter. Pour over mixture of the remaining ingredients. Mix well. Form into balls. Melt 1/2 cake paraffin and 1 package semi-sweet chocolate chips. Dip balls into mixture until covered. Let cool on wax paper.
Melt butter in frying pan. Cook steaks on both sides until done to your taste. Season with salt and pepper. Remove from pan and keep warm. Add wine to pan and simmer. Add garlic, fennel and tomato puree, mixing well. Cook 1 minute longer. Pour over steaks. Serves 4.
Wash peppers and remove seeds. Boil for 5 minutes in water to cover. Remove from water and fill with the meat, rice, salt and strained tomatoes which have been mixed together. Place in baking dish, add the boiling water and bake at 400° for 1 hour. Yields 6 servings.
Combine first 5 ingredients. Stir in chopped pecans and pour into pastry shell. Bake at 350° for 50 to 55 minutes. Cool on a wire rack. Serve and enjoy.
Combine tea and sugar. Add hot water and stir until sugar dissolves. Add pineapple juice, cold water and lemon, lime and orange juices. Serve over ice. Makes 2 quarts.
Beat together and add to dry ingredients. Stir just until moist. Fill greased muffin cups 2/3 full and bake. Nuts or chipped fruit may be added, as desired (1 cup). If necessary, sugar may be omitted. Batter can be kept covered in refrigerator for six weeks. Bake at 400° for 15 to 20 minutes.
Brown hamburger and onion. Heat all liquid ingredients. Add to hamburger and rice mixture. Salt and pepper to taste. Bake 1 hour at 350°.
Cook the first 4 ingredients in heavy pot until it reduces to 1/2 in amount. Add 1 to 2 cups sugar at a time and taste after each addition. Make it as sweet as you like. Add salt and taste. Add more, if needed. Pack in hot jars and seal. It is very close in taste to a chili sauce.
Thaw puff pastry for 20 minutes. Shred cheese. Heat chicken breasts and 1 inch water in skillet to boiling. Reduce heat; cover and simmer 15 to 20 minutes, until chicken is tender. Drain. Remove skin and bones; cut up chicken into bite size pieces. Place in a large bowl. Prepare broccoli as package directs; drain and place in bowl with chicken. Stir in cheese, onion and 1/2 teaspoon salt. Set aside.
Sift dry ingredients together and work the shortening in with a pastry blender. Add the buttermilk and mix until blended. Turn on floured board. Pat 1-inch thick in greased pan. Cut and let stand 15 minutes. Bake at 350° for 12 to 15 minutes.
Mix all above and put in casserole. Top with crushed saltines and 1/2 stick oleo. Bake at 350° for 45 minutes.
Bring last 4 ingredients to a boil, simmer 10 minutes and let set overnight. Then add Cool Whip and stir; put between layers of cake and on tops and sides.
In a 3-quart pot, bring rice, milk, raisins, sugar and salt to a boil. Reduce heat to low. Cover and cook 25 minutes or until rice is tender. Slowly stir in vanilla and cinnamon. Add a dash of nutmeg and stir until well mixed. Serve with milk for a thinner consistency. Serves 6.
Mix ingredients together and pour into uncooked pie shell. Bake at 350° for about 1 hour.
Combine ingredients in a jar. Cover and shake vigorously until sugar is dissolved. Chill. Shake vigorously again before serving.
Pour cold milk into cup. Sprinkle unflavored gelatine over milk. Let stand 3 minutes. Add hot milk to cup. Stir until gelatine dissolves. Add honey to cup. Add thawed strawberries to cup. Stir. Refrigerate 2 to 3 hours until set.
Mix flour, ginger, pepper, paprika and salt. Coat the chops and brown in shortening. Pour in pineapple juice and vinegar. Add brown sugar and then add pineapple chunks. Cook over low heat for 40 minutes or until tender. Very good served with rice, string beans and apples.
On halibut steaks, arrange on greased baking pan, which can be used for serving. Spread on steaks. Bake in moderate oven at 350° for 25 to 30 minutes or until fish flakes easily when tested with a fork. Baste once or twice during baking.
Mix in order given; drop from teaspoon. Bake 12 to 15 minutes at 375°.
Brown meat, drain fat, then mix soup with meat. Put in casserole dish, top with Tater Tots and bake until Tots are done. Top with cheese and place back in oven until cheese is melted.
Mix sugar, salt, vinegar, dry mustard and onion juice well. Add oil slowly, beating constantly with mixer on low speed until thick. Add poppy seed; beat for 4 minutes on medium speed.
Mix milk, lemon juice and Cool Whip. Add peaches, coconut and pecans (saving out 1/4 cup of coconut and 1/8 cup pecans). Pour mixture into two cooked pie shells. Sprinkle with remaining pecans. Toast 1/4 cup of coconut in cake pan and sprinkle on top of pies. Refrigerate.
Brown hamburg in skillet; add rest of ingredients. Cook over low heat 3/4 hour. Mash hamburg with potato masher as it cooks. If more water is needed, add a little more. Serve on top of hot dogs or hamburgers.
Mix hot water, oil and sugar. Let cool. Add eggs, warm water and yeast. Mix well. Add flour and mix well. Let rise 1 hour.
Put chicken into heavy saucepan or casserole dish. If using fresh pineapple, be careful to save & use all the juice. If using canned pineapple, use the juice. Add all the rest of the ingredients, salt & pepper to taste. If using fresh pineapple, it may be necessary to add a little chicken stock to cover the chicken pieces, as the fresh fruit will not have as much as the canned. Cover and simmer over low heat until the chicken is tender about 45 minutes. If sauce is abundant, cook partially covered for the last 15 minutes. Serve with rice.
Place onion and oil in saucepan. Cook until onion is golden brown. Add drained chickpeas and water. Cook until peas are tender (approximately 30 minutes).
Slice carrots and boil until tender. Cool and alternate layers of carrots, pepper and onion. Make marinade of remaining ingredients and beat well. Pour over mixture and refrigerate for at least 24 hours.
Mix together flour, baking powder, salt and sugar; set aside. Put cereal and milk in a bowl until cereal is softened. Add egg and oil. Beat well. Add to flour mixture and stir well. Bake at 400° for 18 to 20 minutes or until done in greased muffin tins. Makes 1 dozen.
Brown beef and drain fat. Stir in seasoning mix. Simmer until seasoning mix is in beef well. Line casserole dish with chips. Pour meat and other ingredients into casserole dish. Bake for 25 minutes at 300° until hot all the way through.
Mix together ingredients. Bake at 350° until hot and bubbly. Serve with dip-size Fritos.
Chill small mixer bowl and beaters. In small chilled mixer bowl, combine all ingredients. Blend at low speed until moistened; beat at high speed until soft peaks form, scraping bowl occasionally. Serve immediately as a topping for desserts, cakes or salads. Yields 2 1/2 cups, 10 1/4 servings, 1/4 cup = free.
Fry bacon until halfway done. Add all onions (cut up). Put butter and water into large skillet on high heat. Start adding cabbage. Add bacon, onion and bacon grease to cabbage. Simmer until desired consistency.
Layer first six ingredients in a large salad bowl in order listed. Blend salad dressing and sugar in a small bowl. Spread over salad, sealing the edges. Chill overnight. Toss lightly before serving. Yields 8 servings.
Cook potatoes and drain (do not overcook, usually 5 minutes). Take 1/2 amount and mash with half and half, butter and garlic salt, lightly covering top. Add all together with cheese and bacon (should be cooked and crumbed). If a little dry, use regular milk until the consistency you want. Simmer until hot, do not boil.
Sift dry ingredients into bowl. Stir in egg and milk and mix together. Just before completely blended, add melted shortening. Stir together. Add washed and drained blueberries, gently stirring into mixture. Pour into baking cups or greased muffin tins. Bake at 400° for 20 minutes until very lightly browned. Delicious served warm.
In a large bowl, combine the first seven ingredients. Combine the eggs, oil, butter and extracts. Mix well. Stir into dry ingredients just until moistened. Fold in zucchini, pecans and raisins. Pour into three greased and floured 8 x 4 x 2-inch loaf pans. Bake at 350° for 55 to 60 minutes until toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.
Grate apples in a large bowl. Add sugar and cinnamon. Pour into pie shell. If not level in pan, add another apple to fill. Dot top of apples with butter. Bake at 350° for 50 minutes.
Combine flour, salt and Crisco, blend together until it resembles coarse meal, sprinkle with the water, stir with fork until all dry ingredients are moistened, shape into a ball. Roll dough to 1/8-inch thickness on a lightly floured surface. Makes 2 single pie crusts or crust for a 2 crust pie.
Mix milk and lemon juice well, then add remainder of ingredients; mix well. Chill 3 hours before serving. May be frozen. Makes 2 pies.
Drain blueberries and pineapple. Add water to make 3 1/4 cups. Boil and dissolve jello and sugar. Cool. Add fruits and nuts. Top with 1 cup Cool Whip and 1 cup sour cream mixed together.
Blend until crumbly. Press crumbs into a 9 x 12 x 2-inch pan. Bake at 325° for 15 minutes; chill.
1. Preheat oven to 350°. In a large mixing bowl shread bread and add milk. Soak 2-5 minutes. 2. Combine all remaining ingredients except ground beef and pickapeppa with bread and milk mixture. Mix well with your hands. 3. Now add ground beef again mixing well. Shape mixture into a loaf. Place in baking pan. Glaze top of loaf with pickapeppa. Bake 1 to 1 1/2 hours.
In a blender container, process 1 cup of water, bananas and sugar until smooth. Pour into a large container; add the concentrates, pineapple juice and remaining water. Cover and freeze. Remove from freezer 2 hours before serving. Just before serving, break up and mash mixture with a potato masher. Stir in soda. Yield: 40 to 50 servings (about 11 quarts).
Mix all ingredients together. Drop on greased cookie sheets by teaspoon. Bake at 350° for 12 to 15 minutes. Makes 36.
Sift dry ingredients. Cut in shortening and add currants. Combine milk and eggs. Add to dry mixture. Mix well and turn out onto floured board. Roll to 1/4-inch thick. Cut with a biscuit cutter. Bake on a moderately hot griddle. Turn when brown on one side and then brown the other.
In medium sized heavy saucepan stir together sugar, cornstarch, and salt. Add corn sirup, water, and butter. Mix well. Over moderate heat bring to boil, stirring constantly until sugar dissolves.
Place pork, Chablis and ginger in a 2-quart pan. Cut 1 of the green onions in half and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until not pink (about 20 minutes to 30 minutes). Lift meat from broth and refrigerate until cold. Cut into 1 1/2-inch square pieces.
Bake yams in jackets. Remove skins while hot and mash; add crushed pineapple and pecans. Place in a greased casserole dish; top with marshmallows. Heat until marshmallows are brown. Yield: 200 servings.
Bake at 350° for 1 hour or until done. Will keep 3 weeks in refrigerator or 1 year in freezer.
Melt butter and cool. Beat everything except butter and vinegar. Then beat in vinegar and cooled butter. Cook in saucepan over low flame 4 to 5 minutes. Serve with smoked turkey or ham. Can do ahead.
Cover a jelly roll pan with graham crackers. Boil together for 2 1/2 minutes only the butter and sugar. Pour boiled mixture over graham crackers and sprinkle with chopped pecans. Bake at 350° for 10 minutes only. Take off pan immediately and cool on waxed paper. When cool, break crackers in half (serving sized pieces).
Preheat oven to 350°. Have all ingredients about 75°. Sift into a bowl the first four ingredients. Add the melted butter. Beat the milk with the egg. Beat the liquid ingredients into the sifted ones until well mixed. Fold in the broken nut meats or part dates and part nut meats. Place the dough in a greased 9 x 5-inch loaf pan and bake for about 40 minutes.
Cream sugars, shortening, eggs and vanilla. Add dry ingredients. Roll into balls or drop from teaspoon onto ungreased pan. Bake until lightly browned (8 to 10 minutes) at 350°.
Cut pumpkin in half. Remove seeds. Place, cut side down, in baking pan. Add a small amount of water. Place in a 400° oven and bake approximately 30 minutes. Scoop out pulp for pies.
Combine all ingredients except pecans and mix well. Stir in pecans. Bake in greased 13 x 9 x 2-inch pan at 350° until knife in center comes out clean.
Saute onion in bacon grease or butter. (Do not brown.) Add potatoes and water. Cook until tender. Add remaining ingredients and warm. Serve with bacon crumbled on top and Sue Lacroix's corn bread.