HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together in a large bowl. Sprinkle salt and pepper to taste. Spoon mixture into pie crust. Place butter on top of mixture, then place second crust on top. Cut slits in top crust. Bake at 375° until crust browns on top, 45 minutes to 1 hour.
Cook grits according to package directions; set aside. Crumble sausage in a large skillet. Add onion and pepper; cook over medium heat until meat is browned and vegetables are tender, stirring occasionally. Drain well. Combine grits, meat mixture and 1 cup cheese; spoon into lightly greased 10 x 6 x 2-inch baking dish. Bake at 350° for 15 minutes. Sprinkle with remaining 1/2 cup of cheese. Bake 5 minutes longer, or until cheese melts. Serves 8. (Can freeze ahead, then heat.)
Combine all ingredients. Chill thoroughly. Serve chilled with hot or cold fish, either broiled, steamed or baked. Use with trout, salmon, sole, cod, whitefish, black sea bass, tuna, etc.
Cream together cream cheese, milk and Worcestershire sauce. Drain and flake crabmeat; add to cheese mixture along with onions. Turn into greased 8-inch pie plate. Top with slivered almonds. Bake at 350° for 15 minutes.
Combine tuna, pineapple, rice, celery, olives and green peppers. Chill. Add salt and mayonnaise and mix lightly. Serve on greens.
Mix all ingredients, except blueberries, together, then stir in blueberries. Bake in muffin tin at 400° for 20 to 25 minutes.
Brown meat in oil; drain. Add water, lemon juice, Worcestershire sauce, garlic, onion and all other condiments and seasonings. Simmer 2 hours. Add vegetables and continue to cook until vegetables are tender (20 to 30 minutes). Serve over rice.
In a bowl, combine melted butter, garlic powder, salt, pepper, thyme and onion salt. Mix well. Place the whole chicken in a baking pan and spread some of the garlic butter inside the chicken and then on the outside. Bake at 350° for 1 1/2 hours or until golden brown.
Mix everything together, except shrimp. Pour over shrimp and marinate in refrigerator for at least 1 hour.
Mix all together. Best if done early in day or a day ahead. Good with chips and vegetables.
Mix ingredients and spread on tortillas. Roll up; cover tightly with plastic wrap. Refrigerate until very chilled. This can be made up to 2 days ahead. Before serving, slice in 1-inch pieces and serve with salsa or sour cream. Serves 8 to 12.
Mix cheese and flour; add butter and mix thoroughly. If dough seems dry, work with harder. Mold 1 teaspoon dough around. Cover each olive; shape into ball. Place 2 inches apart on ungreased baking sheet. Chill at least 1 hour. Heat oven to 400°. Bake 15 to 20 minutes. Let cool before removing from pan.
Mix ingredients together, adding the eggs, one at a time. Bake in greased 9 x 13-inch pan at 350° for 30 to 35 minutes. Check with toothpick to make sure they're done.
In a saucepan over medium-high heat and uncovered, saute together onion and mushrooms in butter until onion is soft. Add thyme, parsley, chicken broth and chives. Stir to combine. Add spinach and cook for 5 minutes. Add cream and seasonings and heat through. Serve hot with a spoon of sour cream on top and a sprinkling of chives. If you don't have chives, the green part of green onions is fine. Can be prepared earlier and refrigerated. Reheat over low heat, stirring. Can be doubled or tripled.
Chop onion and brown with beef. Add the beans. Stir and heat together.
Place apples in large bowl; cover with sugar and let stand 10 minutes. Blend shortening and eggs into apples. Sift dry ingredients; stir only to mix. Add nuts and raisins. Spread in greased 9 x 13-inch pan. Bake 50 minutes at 350°. Freezes well.
Preheat oven to 350°. Mix all together and shape in pan. Cook about 1 hour.
Cream butter and sugar. Add cooking oil and beat well. Add eggs, one at a time. Beat well after each addition. Add cinnamon and vanilla; mix well. Add flour and mix well again. Stir in chopped nuts and apples. Mix well. Batter will be very stiff and hard to mix. Spoon into a buttered and floured Bundt cake pan. Bake at 350° for 50 to 60 minutes. Check with a toothpick for doneness. Baking depends on oven.
Heat oven to 350°. Grease bottom only of 9 x 5 or 8 x 4-inch loaf pans. In large mixing bowl, blend first 5 ingredients. Lightly spoon flour into measuring cup; level off. Add remaining ingredients, except nuts. Beat 3 minutes at medium speed. Stir in nuts. Pour batter into prepared pan. Bake 50 to 60 minutes.
In a large bowl, gently toss pasta with dressing. Add cheese, Prosciutto, black olives, onion, peas, broccoli, carrots, bell pepper, mushrooms, asparagus tips and sliced basil. Toss gently. Season to taste. Fan avocado slices on top. Garnish with fresh basil leaves and tomato. Serves 4.
Vary by omitting cocoa and add other ingredients, i.e. coconut, cherries, etc.
Cook chicken until tender. When done, cut into small pieces (discarding bones) and arrange chicken pieces in the bottom of a baking dish. In layers, add cream of chicken soup, milk and Pepperidge Farm dressing. Add broth from chicken. Cover and bake at 350° about 30 minutes or until bubbly. Serve hot.
Boil sugar, milk, and salt on low heat for 6 minutes. Pour German chocolate, chocolate chips, Marshmallow Whip and butter. Beat well. (I use electric mixer.) Add vanilla and chopped nuts. Pour into large greased pan or drop by spoonfuls on wax paper.
Cook sugar, water and corn syrup until it will spin a thread. Beat egg whites. Add syrup slowly and beat until it begins to set. Add nuts and vanilla. Drop on waxed paper.
Boil zucchini until tender. Saute carrots and onion in butter until limp. Mix soup and sour cream. Add vegetables. Pour into greased casserole. Put bread crumbs in 1 tablespoon of butter and heat until coated. Sprinkle on top of casserole. Bake at 350° for 30 minutes.
Melt butter in 10-inch skillet. Blend in mustard. Add onion and mushrooms. Cook, stirring constantly, over high heat until tender-crisp (about 3 minutes). Stir in corn and pepper, salt and parsley (if used). Heat through. Makes 6 to 8 servings.
Melt marshmallows and milk over slow heat. Crumble graham crackers in pan. Then pour melted marshmallows over graham crackers. Mix well with hands. Add cherries, nuts, raisins and pineapple. Mix well. Let cool. Keep refrigerated.
Cream butter and sugar. Add eggs one at a time until well blended. Stir in almond and vanilla extracts. Combine dry ingredients. Add to mixture using low speed. Fold in sour cream and peaches. Bake 75 to 85 minutes at 350°.
You will need 1 Brown-in-Bag (10 x 16-inch).
In a dough pan, mix flour, shortening and milk. Grease pan. Roll and cut out biscuits, being careful not to overwork dough. Bake at 400° for 10 to 12 minutes. Makes 15 big biscuits.
Stir all ingredients together. Pour into a 9 x 13-inch pan. Bake at 350° for about 40 minutes. Frost with Cream Cheese Icing.
In a large bowl, combine egg white and bread crumbs. (If using veal or beef, stir in 2 tablespoons water.) Stir in carrot, onion, green pepper, salt and pepper. Add Parmesan cheese and ground meat; mix well. Shape meat mixture into four 3/4-inch patties.
Combine sugar, water and cornstarch. Cook until thick. Remove from fire. Add peach Jell-O. Cool. Line baked and cooled pie shell with glaze. Put in sliced peaches. Add remaining glaze over the sliced peaches.
Line bottom of 9 x 13-inch pan with graham crackers and melted oleo. Pat in pan. Beat Milnot until like whipped cream. Then in another bowl mix cream cheese and sugar. Combine jello and boiling water and add to cream cheese mixture, then add to whipped Milnot. Pour over graham crackers and refrigerate.
Cook roast in crock-pot overnight on high. In the morning, add the 1 1/2 cups of water. Before adding the vegetables, cook them 6 minutes in microwave. When back from church, everything is ready.
Melt white chocolate. Place pretzels side by side on waxed paper (bacon). Place about 1/2 teaspoon of melted chocolate in the center of the pretzels. Top with a yellow M&M (yolk). Repeat for as many candies as desired. Let stand until chocolate is firm. Store in an airtight container.
Mix together ingredients. Fold in Cool Whip and pour into a 13 x 9-inch pan. Refrigerate for several hours. Keep refrigerated.
Remove giblets from hens. Rinse hens with cold water and pat dry. Split each hen lengthwise using knife. Place hens, cavity side up, on a rack in shallow roasting pan.
First Layer: Blend softened oleo with flour. Add pecans and press into Pyrex dish (11 1/2 x 7 1/2 x 1 1/2-inch). Bake in a 350° oven for 20 minutes. Cool.
Cream sugar, butter and eggs together. Add salt, baking soda and flour a little at a time. Fold in sour cream. Pour into two loaf pans. Bake in a 325 degree oven for about 1 hour and 15 minutes.
Brown onion, green pepper and ground beef in oil; drain. Add steak sauce, catsup, parsley flakes, tomato juice, salt and pepper. Cook macaroni; drain and add to meat sauce. Pour into greased dish; cover with mushroom soup. Add shredded cheese to the top. Bake at 350° until cheese melts, about 15 minutes.
Combine dry ingredients and cut in shortening. Mix eggs and milk and add to flour mixture. Fold in apples. Put batter in greased muffin tins and sprinkle with sugar and cinnamon mix. Bake at 425° for 25 minutes.
Mix cake mix and pudding mix well. Make a well. Add milk, oil and water. Add one egg at a time. Mix on medium speed until well blended. Bake in greased and floured tube pan for 1 hour at 350°; let cool.
Mix Jell-O. Cool. Stir pineapple, nuts, yogurt and pie filling. Set aside to chill. Combine cream cheese with sour cream, sugar and vanilla. Mix well. Spread over set Jell-O mixture. Top with nuts, chopped fine. Refrigerate until topping is well set. Put in large cake pan.
Combine vegetables, seasonings and milk in a 2-quart microwavable casserole; cover. Microwave at High for 7 minutes, stirring once after 4 minutes. Stir in beans and cheese. Microwave at High for 5 minutes or until vegetables are tender. Stir halfway through cooking and again before serving.
Put popped popcorn in brown grocery bag. Cook the brown sugar and Karo syrup for 2 minutes on High, then add the baking soda. Stir until bubbly. Pour syrup over popcorn; shake to mix. Put brown bag in microwave oven; microwave for 1 1/2 minutes. Shake bag; microwave again for 1 1/2 minutes. Pour onto cookie sheet to cool.
Preheat oven to 350°. Bake potatoes (60 to 75 minutes). Cut a thin wedge from each potato and scoop out inside, leaving a thin shell. In large mixer place potato insides and all ingredients. Beat at medium speed until fluffy (2 to 3 minutes). Fill shells with potato mixture. Sprinkle with cheese. Place on cookie rack. Bake 10 to 15 minutes or until cheese melts.
Brown and drain sausage. Cut in large pieces. Cut eggs and cheese in large pieces. Season white sauce with marjoram, pepper, few drops of Worcestershire.
Grease 9 x 13-inch pan; add cubed bread. Spread grated cheese over bread. Cook sausage; separate chunks. Drain all grease from meat and spread over cheese. Add 2 cups milk to beaten eggs; pour over meat. Let stand in refrigerator for several hours or overnight. Mix 1/4 cup milk with soup and pour over casserole. Bake at 325° for 60 minutes. Serve immediately.
Mix powdered milk, honey and peanut butter in a pan. Stir until ingredients are thoroughly mixed. Roll out in long rolls. Spread coconut and cereal on wax paper. Roll the long rolls in cereal mixture. Cut in pieces and chill.
Saute onion in oil until soft, add garlic and cook 1 minute. Add water and the rest of ingredients, except pasta. Bring to a boil. Cook 30 minutes on simmer covered. Cook pasta in a separate pot and then add to lentils.
Mix spaghetti ("I have found it mixes better if the spaghetti is cut in smaller pieces instead of leaving it long), green pepper, onion, tomato, dressing, salad seasoning, pepperoni and celery and let set overnight or at least several hours before serving. Mix well again before serving.
Stir together turkey, soups, stuffing, eggs, margarine and broth. Place in buttered baking dish. Spread buttered crumbs over top. Bake at 350° for 1 hour. Makes 6 servings.
Mix all ingredients together. Put into meat loaf pan and bake at 350° for 1 to 2 hours. Should be golden brown on top.
Melt butter in casserole dish. Add next 3 ingredients; mix. Add can of peaches; pour over and bake at 350° for 45 minutes. Don't drain juice off peaches, use.
Bake cake according to directions in a 9 x 13-inch pan. Jab holes in cake with large fork over entire top of cake. Prepare gelatin according to directions and pour over top of cake. Chill cake for 1 1/2 hours.
Spread mayonnaise on English muffins. Add cheese, then cut up onions. Sprinkle capers on top of each. Put in microwave oven or broiler until cheese is melted. Cut in quarters. Serve warm.
Mix the first 3 ingredients together. Add remaining ingredients, mixing well. Pour into a greased 9 x 5-inch loaf pan. Bake at 350° for 25 to 30 minutes.
Soften yeast in warm water. Sift flour, salt and 1/4 cup of the sugar into a large bowl. Cut in butter until mixture resembles fine crumbs. Stir in yeast mixture, eggs, sour cream and vanilla to make a smooth dough; form into a ball. Seal in plastic. Refrigerate for at least 2 hours or overnight. Divide dough in half; wrap and return half to refrigerator. Roll on a lightly floured board to 12 x 18-inches. Fold in thirds. Roll out again on floured board to same size, repeat folding. Repeat process 1 more time; cut in half to form two 6-inch squares. Turn in corners to form circle. Sprinkle board with about 2 tablespoons of sugar. Roll out to a 12-inch circle. Cut in 8 wedges. Roll up each wedge and place on greased baking sheet. Repeat until all is rolled. Let rolls rise until puffy (about 45 minutes). Bake at 375° for 12 to 15 minutes, until golden brown. Makes 32 crescents.
Blend till crumbly, press half of mixture into a 9-in. square pan.
To Mix: Drain asparagus. Set aside. Combine soup, Worcestershire sauce, salt and pepper. Mix well. Set aside. Layer one-half of asparagus, water chestnuts, mushrooms, pimento, egg and soup mixture in an oblong, greased casserole dish. Repeat layers; cover and refrigerate several hours or overnight.
In medium saucepan, combine cornstarch, sugar and lemon juice. Mix well. Beat egg yolks. Add to cornstarch mixture. Add water. Bring mixture just to boiling point over medium heat and simmer for 5 minutes, stirring constantly. Remove from heat. Add margarine and grated lemon rind to thickened mixture. Stir until well blended. Pour in baked pie crust. Prepare egg white meringue. Beat 3 egg whites and 6 tablespoons sugar. Spread on pie and bake 8 minutes until brown.
Combine peaches and enough juice in a saucepan. Bring to a boil over medium heat; cover, reduce heat and simmer, stirring occasionally, 5 to 10 minutes, or until peach slices are tender. Spoon mixture into container of an electric blender; process until smooth, stopping once to scrape down sides. Return mix to saucepan; add sugar and remaining ingredients to boil. Reduce heat and simmer, uncovered, 5 to 10 minutes until thickened. Serve warm over pancakes, waffles or French toast.
Combine sugar, vinegar, salt, mustard, celery seed, pepper and oil. Bring to a boil. Let cool. Chop cabbage, onion, carrots and bell pepper. Alternate layers in large container. Pour cooled mixture over cabbage layers. Let stand in refrigerator at least 24 hours.
Brown chicken in hot oil in a large skillet or wok. Add peppers, carrots and garlic; cook and stir 1 to 2 minutes. Mix cornstarch with soy sauce; add to pan with pineapple and juice, vinegar, sugar and ginger. Bring to a full boil.
Divide into bowls and add flavorings: vanilla, rum, mint, orange, cherry, lemon, etc. Use food coloring to mix to appropriate color/flavor. Add pecans or walnuts (chopped), etc. Chill balls. Roll in melted chocolate. Add 2 tablespoons paraffin to chocolate. This equals glazed professional appearance.
Heat oven to 375°. Place dry ingredients in blender or food processor. Blend about one minute, stopping occasionally to stir. Coat chicken pieces with oat mixture; dip into milk. Coat again with oat mixture. Place in a 15 x 10-inch jelly roll pan; drizzle with margarine. Bake 55 to 60 minutes or until juices run clear when chicken is pierced with fork.
Mix all ingredients together in one pan. Put nuts in last. Bake 1 hour and 20 minutes at 325°.
Preheat oven to 350°. Melt margarine in 9x13 inch baking dish. Mix together juice from peaches, flour, sugar, and egg. Pour mixture evenly over margarine. Layer sliced peaches across top of mixture without stirring. Bake 30 minutes or until golden brown.
Bring peas, water, soup, tuna and bouillon cube to a full boil in medium saucepan. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
Butter large, deep pie pan. Stir everything together and pour into pan. Bake in 350° oven for 40 to 50 minutes. This is very good.
Dissolve Jell-O in 2 cups boiling water. Add pie filling and 1/2 cup cold water. Pour into long dish or pan (2-quart). Add bananas when set; spread with Cool Whip.
Make graham crust with melted butter and press into 9-inch pie plate. Beat instant pudding with milk. Slice bananas thin onto graham crust. Pour banana pudding over. Top with Cool Whip.
Brown the ground beef in a large pot and don't drain. Combine with remaining ingredients and simmer at least 1 1/2 hours or all day. Add extra water, if necessary.
In a 13 x 9 x 2-inch baking dish sprayed with vegetable spray, layer macaroni and cheeses, topping with cheese. In a small bowl, mix melted margarine, flour, mustard, red and black pepper, salt and skim milk. Blend and pour over macaroni and cheese mixture. Bake, covered, in a 350° oven and bake until cheese on top begins to brown. Serves 8. Contains 223 calories and 25% fat.
Mix molasses, margarine, sugar and egg. Beat well. Combine spices, soda and flour, then add to molasses mixture. Mix. Chill. Roll in 1-inch balls and roll in sugar. Place on greased cookie sheet two inches apart. Bake in 350° oven for 8 to 10 minutes.
In large saucepan, combine egg yolks, water, vinegar and salt. Cook over medium heat, stirring constantly, until mixture thickens and reaches 160°. Remove from heat. Fold in whipped cream. In large bowl, combine remaining ingredients. Add dressing and toss to coat. Cover and refrigerate for 24 hours. Makes 12 to 14 servings.
Preheat oven to 400°. Line pie plate with crust and trim. Mix apples, sugar, flour, nutmeg, allspice, cinnamon and lemon juice. Put in pie. Dot with butter. Put top crust onto pie. Cut patterns in top crust. Bake 40 minutes until bubbly and golden brown.
Cream the cream cheese, add sugar, blend in peanut butter then pour in milk. Fold in topping. Pour into graham cracker crust and freeze. Serve frozen.
Cook sausage and ground beef until crumbly and done. Add cheese and picante sauce. Heat until cheese is melted. Serve with tortilla chips and jalapeno peppers.
Slice sausage in 1/4-inch slices. Brown in wok or large skillet. Add onions when sausage is nearly done. Drain. Add tomatoes, zucchini, lemon juice, salt, Tabasco sauce and oregano. Cook uncovered for about 5 minutes, stirring frequently. Sprinkle with cheese. Serve with crusty Italian bread.
Mix all ingredients together and bake in greased, floured pan. Bake at 325° for 1 1/4 hours.
Combine all ingredients and mix well. Shape beef mixture into loaf or pack mixture into loaf dish. Bake at 350° for 1 hour.
Heat oven to 400°. Lightly grease pie plate (10 x 1 1/2-inch). Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth (15 seconds in blender on high speed or 1 minute with hand beater). Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes.
Stir, by hand or mixer all ingredients except eggs and butter. Stir eggs lightly and add slightly cooled melted butter. Add gently to pumpkin mixture.
In large mixer bowl, combine cheese, butter, flour, salt and pepper. Mix on medium-low. Stir in cooked sausage. Form into 1-inch balls and bake on ungreased cookie sheet at 400° for 15 to 20 minutes or until light golden brown. Serve warm or cold. Store in refrigerator or freezer. Makes approximately 5 1/2 dozen.
Melt butter; add onions and garlic; cook until tender but not brown. Add remaining ingredients and simmer 30 minutes. Let stand until cool. Pour into jar; cover and refrigerate. Use for all meats.
Drain oranges, pineapple and cherries. Combine with apples, bananas, pie filling and pecans in bowl; mix well. Chill until serving time.
Mix Bisquick and cheese. Add sausage and mix. Roll into small balls and bake 10 to 15 minutes at 350°.
Pour juices, water and sugar into a 6 to 8 cup percolator. In basket, add the cloves, allspice and cinnamon sticks. Perk.
Alternately thread 3 beef cubes and 2 carrot slices on each of 9 to 12 skewers. Combine onion soup mix and flour. Dredge kabobs in mixture, reserving remaining mixture.
Preheat oven to 350°. In large bowl, combine flour, sugar, oil, eggs, vanilla, soda, salt and cinnamon. Mix well. Stir in cherry pie filling, chocolate bits and nuts. Pour into greased and floured Bundt pan or 10-inch tube pan. Bake 1 hour. Check after 45 minutes (toothpick test). Cool 10 minutes. Remove from pan. Sprinkle with powdered sugar.
Slice onions and cabbage. Brown both in oleo. Cook until tender. Add flour, broth and sherry. Simmer. Slice bread in 3/4-inch slices. Toast slices in jelly roll pan at 450°. Place toast on soup in oven-safe bowls. Sprinkle cheese over bread. Place bowls on pan in 450° oven for 20 minutes. Servings: 6.
Mix chicken, onions, cheese, garlic salt and chili powder together and add tomatoes. Soften the tortillas in the warm chicken stock. Line baking dish with the tortillas and pour chicken mixture over the tortillas. Pour the soup over the chicken and bake 35 minutes at 350°.
Dissolve gelatine in clam juice. Do not boil. Put remaining ingredients except sour cream in a food processor. Add the gelatine mixture. (Be sure any bones in salmon have been removed.) Blend until smooth. Add sour cream and blend for a moment until well mixed. Pour into a 1 1/2 to 2-quart mold that has been sprayed with Pam. Refrigerate several hours or overnight. Excellent for luncheon or a first course.
Debone chicken; save 1 cup of broth. Mix chicken broth, eggs and celery soup. Pour into large casserole dish. Mix flour, milk and melted margarine well. Pour over chicken mixture. Bake at 350° for 45 minutes.
Combine water and sugar in saucepan. Bring to a boil. Add jello and concentrates and juice. Just before serving, add ginger ale and sherbet.
Cook apples for about 45 minutes. Add dash of salt and stick of margarine to well drained apples. Add Sweet 'N Low and cool. Add well beaten eggs, evaporated milk and vanilla. Put in uncooked pie crust. Bake at 350° for 20 to 30 minutes.
Season pork chops with salt and pepper. Brown in a frying pan. Remove from pan. Melt oleo. Add milk slowly. Cook until thick, stirring constantly. Alternate potatoes, onions, cream sauce and pork chops in a greased casserole dish. Cover. Bake about 1 1/2 hours at 350° or until tender. Uncover the last 15 minutes to brown.
Cook spinach and onion. Drain well. In a bowl mix spinach and onion, bread crumbs and cheese. Stir in eggs and margarine. Shape into 1-inch balls, then place on lightly greased cookie sheet (can be frozen at this time for later use). Bake at 375° for 15 to 20 minutes. Watch to make sure they don't burn.
Brown hamburger in large pot; add onion, chili mix, beans and tomato sauce. Add 6 cups water and simmer for 1 hour on low heat or until cooked.
In large skillet saute onion in oil until tender. Add catsup, water, vinegar, sugar, Worcestershire sauce, salt and chili powder. Bring to boil. Add chicken. Cover and simmer 30 minutes. Turn pieces occasionally. Uncover and simmer 15 minutes or longer until tender.
Sprinkle lemon	juice over mashed bananas and combine all ingredients. Pour in molds and freeze. Remove from molds and serve on lettuce leaf.