HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a 9 x 13-inch pan or dish in oven. Add flour and nuts to butter and mix well to make a crust. Bake in oven until light brown approximately 20 minutes. Cool.
Blend together beaten eggs, salt, milk and flour. Reserve a bit of bacon. Press the rest of the bacon into the pie crust. Next, add the cheese the same way. Pour on the egg mixture. Finally, sprinkle with the extra bacon. Put in 400° oven for 10 minutes, then for 30 minutes at 325°.
Beat egg whites until stiff. Gradually beat in the rest of the ingredients. Bake on greased cookie sheet for 10 minutes at 400°. You may also add peanut butter.
Place drained peaches in an unbaked pie shell. Beat eggs; add remaining ingredients and pour over peaches. Bake for about 40 minutes or until custard is set at 350°.
Cream butter and sugar thoroughly; add egg, vanilla and lemon rind. Beat until mixture is light and fluffy. Sift dry ingredients and stir into creamed mixture together with milk.
Combine candy and Eagle Brand milk in a large saucepan. Cook over low heat, stirring constantly, until candy melts. Cool, stirring occasionally.
Drain pineapple. Boil pineapple juice, water and jello, stirring to dissolve it. Remove from heat and blend in cranberry sauce. Add lemon juice and nutmeg. Chill until mixture thickens slightly. Blend in sour cream, then pineapple and pecans. Makes about 2 quarts. Pour into 9 x 13-inch Pyrex dish or spray mold with Pam for special Thanksgiving or Christmas treat. Unmold on lettuce-lined serving dish.
Coat chicken pieces with flour. In 12-inch skillet, heat oil; brown chicken on both sides. Remove from heat.
Boil sugar and milk to thread stage. Cool and beat until thick. Set in pan of hot water and beat until thin enough to pour. Dissolve marshmallows in double boiler with water. Stir until smooth. Pour syrup over marshmallows; beat.
Combine ingredients in a 1-quart microwave-safe casserole. Cover and microwave on High power for 4 to 6 minutes or until cranberries pop, stirring every 2 minutes. Serve warm over sliced turkey, chicken or pork.
In punch bowl combine all ingredients. Stir well. Just before serving add a tray of ice cubes.
Combine all ingredients except chicken livers and bacon in mixing bowl. Add livers; stir to coat. Let stand 20 minutes. Drain, reserving marinade. Wrap each liver piece in half strip of bacon; secure with toothpicks. Broil on rack about 2 inches from source of heat about 10 minutes, turning often. Heat reserved marinade in small saucepan to boil; simmer 2 minutes. Use as dip for rumaki.
Mix all ingredients together and put in casserole dish. Bake at 325° for 1 hour.
Blend pudding with cottage cheese and pineapple. When smooth, mix in rest of ingredients.
Cook macaroni according to package directions; drain and place in a buttered 1 1/2-quart casserole dish. Melt butter; stir in flour and blend well. Gradually add milk and cook over medium heat until thick. Add salt, pepper and 1 1/2 cups of cheese, stirring to melt cheese. Gently mix sauce with macaroni. Sprinkle with remaining 1/2 cup of cheese. Bake, uncovered, at 350° for 30 minutes. Serves 6.
Beat sugar into egg substitute. Mix in oil, cocoa and vanilla. Add flour and nuts. Mix completely. Bake at 350° for 20 minutes.
Preheat oven to 350°. Grease and dust a 9 x 12-inch pan with flour. Mix together the ingredients and bake for 1 hour.
Mix everything together well. Bake at 350° for 45 minutes, until golden brown.
Heat oven to 375°. Beat margarine, sugar, eggs and vanilla in large bowl. Mix with mixer until fluffy. Mix in flour, baking soda and salt; stir in chips and nuts. Drop by teaspoons 2 inches apart onto ungreased cookie sheet. Bake 10 minutes or until golden brown. Remove from cookie sheet. Makes 6 dozen.
Put olive oil in pot and heat. Add garlic (chopped) and brown. Add both cans of tomatoes and sauce. Fill one can with water to swish the other and pour in pot. Then add all spices listed. Bring to boil, then let it boil 1/2 hour. Turn heat to low and simmer for 3 to 4 hours. You can brown any kind of meat and add to sauce. But let it cook in sauce the whole time so it will be tender. Wala! That's Italian.
Beat butter, vanilla, sugar and eggs until light and fluffy. Stir together flour, cocoa, baking soda and salt. Add to butter mixture. Stir in chips and nuts. Drop by teaspoon. Bake 8 to 10 minutes or until set in oven at 350°. Cool.
Cut up 1 cup of strawberries. Mix sugar and cornstarch in 2-quart dish. Stir in water gradually until smooth. Add the cup of cut-up berries. Cook and stir over medium heat until thick and clear. Stir in food coloring. Stir in remaining berries except for 1/4 cup for topping. Pour mixture into pie shell and chill for 3 hours. Top with whipped cream and berries.
Melt oleo. Add soup, water, rice and mushrooms. Bake 1 hour at 375°. Serve hot!
Preheat oven to 350°. Combine undrained corn with remaining ingredients in bowl; mix well. Spoon into 8 x 12-inch baking dish. Bake for 45 minutes or until set. Yields 8 servings.
Pour sugar over apples and let stand at least 2 hours (forms liquid for mix). Combine all ingredients; mix well. Pour into 9 x 13-inch pan, greased and floured. Bake at 325° for 45 minutes or until toothpick comes out clean.
Mix well. Cook over medium heat, stirring constantly, until thick. Cool and pour over berries. Top with Cool Whip, if desired.
Melt butter. Add onion; simmer until tender. Add other 3 items. Mix well. Place in a 9 x 13-inch baking dish. Cover. Bake at 350° for 45 minutes or cook for 5 hours on slow in crock-pot or 3 hours on medium.
Throw everything into pot (use wooden spoon; for class act) and cook slowly for 3 to 4 hours. Stir bottom frequently to prevent sticking. (If it sticks and burns, entire pot will taste like h---.)
Heat butter in large saucepan over medium heat. Add onions and carrots and cook 5 minutes. Add beef stock and tomato paste. Mix well and season. Stir in lentils, garlic and parsley. Bring to boil. Reduce heat to low and cook for 1 1/2 hours, partly covered, over low heat.
Mix ingredients, except pecans, by hand. Put the chipped pecans on wax paper. Roll cheese mixture on pecans. Put in refrigerator on top of plastic bag for about an hour, then re-shape into ball form. Add more chipped nuts and decorate as desired. Leave out at least 1 hour before serving.
In a Corning Ware dish, slice 1 layer of yellow squash thin to cover pan. Add salt, pepper and slices of butter on top. Next, add a layer of sliced onions on top. Repeat with salt, pepper and butter. Add a layer of sliced tomatoes; repeat salt, pepper and butter. Add a layer of sliced green bell pepper and repeat with salt, pepper and butter. Bake in a 350° oven until tender. Add cheese slices on top and put back in oven until cheese melts.
Section squirrel. Soak in salt water until free of blood. Roll in flour mixed with salt and pepper to taste. Fry in skillet with enough grease to bubble around each piece of meat. Fry each side until brown. After meat is browned, turn down heat and add 1 cup water. Cover and let simmer until tender.
Pop the popcorn and put in large roaster pans in oven. Then combine margarine, sugar, Karo and salt. Cook and boil to firm ball stage. Remove from heat and add soda and stir in. Pour hot syrup over popped corn and nuts. Stir all until coated. Return to oven at 250°, stirring every 15 to 20 minutes. Bake 30 minutes more. Makes 5 quarts. Store in airtight container.
Place chicken in kettle with water, salt, onion, carrot and celery, using only 1 teaspoon of the salt. Cook until tender. Strip meat from	chicken. Combine flour, salts and pepper with 1/2 cup of broth and mix until smooth. Heat 3 cups broth to boiling, add flour mixture and cook until thick. Add chicken. Pour into casserole and cover with pastry; seal well. Make slits in top. Bake in a 400° oven for 45 minutes or until brown. May dot crust with butter.
Blend Cool Whip and cottage cheese. Drain fruit and add to Cool Whip mixture. Fold in orange Jell-O. Chill.
Cook meat and onions until done. Add soups, water and uncooked rice. Mix well and pour into a greased casserole dish. Bake 1 1/2 hours at 350°.
Mix hamburger, onion, green pepper, salt, pepper and parsley in a pan and brown. Cut bread ends off; take out the middle. Mix breads, egg and cheese together. Put hamburger and bread crumb mixtures together; stuff back into bread shell. Wrap in foil. Bake at 325° for 25 minutes.
Place carrots in casserole. Cream butter, sugar, salt and cinnamon together. Add water. Blend well. Pour over carrots. Cover and bake 1 1/2 hours at 350°.
Heat peaches with syrup and butter. Combine biscuit mix and sugar together; add water until consistency is like thick pancake batter. Pour batter on bottom of 2-qt. casserole dish and add peach mixture. Bake at 350 degrees for about 40 minutes or until done. Good with vanilla ice cream.
Combine lemonade and Eagle Brand milk. Mix well. Fold in Cool Whip. Pour into graham cracker crust or baked pie shell or use as dessert. Refrigerate for 2 or 3 hours or overnight.
Mix the ingredients together; add only enough flour to make a soft dough. Roll thin and cut in pieces about 1 inch by 2 inches. Drop in broth.
Make roux with butter, flour, milk, salt and pepper. Add the insides of the potatoes, bacon and cheese to the roux. Heat thoroughly and garnish with green onions and sour cream.
Bring to a boil. Cook slowly for 1 hour. Pack in jars and seal.
Bake at 350° for 1 hour or until done. Makes 2 loaves
Slice zucchini in 1/4 inch rounds. Steam until done but still firm. Preheat oven to 350°. Mix rice with lemon juice, parsley and seasonings. In a greased casserole make a layer each of rice mixture, cottage cheese and zucchini. Top with grated cheese. Bake uncovered for 10 to 15 minutes. Sprinkle with Parmesan cheese. (You may want to use more cheese than is suggested.)
Mix flour, salt and milk. Cook until thick, stirring constantly. Refrigerate (cover so top will not dry up). In a mixer, put Crisco and sugar. Whip until fluffy. Flavor as desired with vanilla, almond or coconut, etc.
Cut vegetables into bite size pieces. Mix mayonnaise, oil, vinegar, sugar, salt and pepper together. Combine with vegetables and refrigerate.
Saute bacon in Dutch oven until crisp. Pour off pan drippings. Set aside. Drain clams; reserve 1 cup juice. Set clams aside. Add clam juice and next 5 ingredients to bacon. Bring to a boil, cover and simmer 15 minutes. Combine flour and milk in shaker bottle. Add mixture, clams, half and half, hot sauce, salt and pepper to soup mixture. Cook over medium heat, stirring constantly, until well heated. Sprinkle with paprika. Enjoy.
Boil potatoes; peel and slice in even slices. Prebake one shell; set aside. Sprinkle the 1/4 cup sugar and spread 1/4 stick butter over while hot. Using a deep dish pie pan, spread half of the potatoes and liquid on the bottom, 1/2 of the sugar, butter and all spices. Place the baked pie shell on top of this layer. Repeat the same process with the remaining ingredients. Place the unbaked pie shell on top of this layer. Bake in preheated 350° oven until top is golden brown.
Mix dry mustard with flour. Dust or roll into steak. Season with salt and pepper and brown on both sides. Place in baking dish. Cover with onions, peppers, tomatoes, Worcestershire sauce and brown sugar. Cover and bake at 325° to 350° for 1 1/2 hours or until tender.
Mix all ingredients together well. Will be a sticky mixture. If too thick, add 1 tablespoon water. Spoon and press through large hole ladle strainer, pressing with the back of a tablespoon. Let drop into 8 to 10 cups boiling chicken broth. Simmer 5 to 10 minutes. Serve hot.
Mix all ingredients together and bake in a greased pan for 45 minutes at 350°.
Directions are for 1 quart of pickles. Wash a quart canning jar. Wash pickling cukes. Pack cucumbers vertically in jar. Pack firmly. Put in all the spices. Stuff the head of dill into the top. Add salt. Fill to the brim with cold tap water. Seal. Should be ready to eat in 10 days to 2 weeks if kept in a warm area. Will keep for years.
Mix the sugar, mayonnaise and lemon juice. Beat with a spoon until smooth. Dice your apples, celery, banana and cherries. Add in the nuts. Pour the first mixture over the fruits. Chill until ready to serve.
Slice hot dogs into 1/2-inch rounds. Add ingredients into medium size saucepan. Add hot dogs. Bring to boil. Reduce to a simmer for 2 to 3 hours.
Grind together tomatoes, peppers and onions; add salt. Let stand 1 hour, then drain. Bring to boil the sugar, vinegar, celery seed and turmeric. Cool 10 minutes, then add flour, mustard and enough water to make paste. Mix all together. Bottle while hot.
Brown hamburger, onion and chili powder together. Drain. Spread in bottom of 8 x 8-inch pan. Layer on top green beans and mushrooms. Pour tomato juice evenly over the top. Bake in a 350° oven for 20 minutes. Slice Velveeta cheese over the top. Return to oven and bake until cheese is melted and starting to brown.
Pare and coarsely grate potatoes and onion. Rinse and use paper towels to pat dry. Mix with eggs. Sprinkle flour, salt and pepper over mixture and mix well. Heat oil in large skillet, drop potato batter by heaping tablespoonfuls into skillet and form pancakes. Saute until golden brown on both sides. Serve with applesauce and sour cream.
Put all ingredients except broth and flour in a wok. Cook on medium heat for a few minutes. You can also add other vegetables like pea pods, water chestnuts, bean sprouts, etc., if desired. Mix chicken broth and flour. Add to stir-fry and heat until thickened. Serve on rice or noodles.
Brown meat in hot oil. Stir in tomatoes and green pepper. Add soy sauce and seasonings. Cover; cook for 10 minutes. Blend cornstarch with consomme; stir into meat mixture. Cover; simmer for 10 minutes. Serve over hot rice.
Mix all ingredients together, working in more flour if needed. Knead at least 10 minutes. Roll out dough to 1/2-inch thickness and cut into donuts. Let rise to almost double in size. Fry in oil at 375° until lightly brown on one side, then turn over and brown other side. Remove from oil and set on drainer.
Peel the potatoes. Cut into thin slices but not all the way through. Put potatoes in baking dish and fan them slightly. Sprinkle with herbs and salt; dribble with butter. Bake potatoes at 425° for about 50 minutes. Sprinkle with the cheeses. Bake for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside.
Beat margarine, cream cheese, vanilla and egg yolk. Blend in cake mix 1/3 at a time. (May need to mix last part by hand.) If too thick, add 1 tablespoon or so of water. Mix in raisins, nuts and coconut. Drop by teaspoons onto cookie sheet. Bake at 350° about 15 minutes or until lightly browned. Makes 3 dozen.
Cut chicken into 3-inch strips. Saute onion and garlic in 2 tablespoons olive oil until wilted. Add chicken and brown, stirring frequently. Add basil and sun-dried tomatoes to skillet and saute for 2 minutes. Cook pasta according to package. Toss hot pasta and sauce together in serving bowl; add extra oil from tomatoes. Add salt and pepper to taste. Serves 4.
Cream sugar and butter; add eggs and extracts. Sift together salt and flour; stir into butter mixture. Stir in coconut and 3/4 cup of butterscotch chips. Chill dough until firm. Roll in 1-inch balls. Place on cookie sheet. Flatten with glass dipped in granulated sugar. Place a butterscotch chip in the center of each cookie. Place cherry wedges in a circle to resemble a poinsettia. Bake at 375° for 10 to 12 minutes. Makes 5 dozen.
Steam broccoli until tender; drain and set aside. Mix all ingredients. Pour cooked broccoli into buttered 10 x 13-inch casserole dish. Pour soup mixture over top. Sprinkle cheese and Ritz cracker crumbs over top. Dot with butter. Bake at 350° for 30 to 40 minutes.
Beat eggs thoroughly with sugar, salt, corn syrup and melted oleo. Add pecan halves. Pour into 9 in. baked pie shell. Bake 30 minutes at 350 degrees.
Melt margarine in baking dish. Combine flour, 1 cup sugar and milk. Pour over margarine. Heat fruit with 1/2 cup sugar. Pour over batter. Bake at 400° for 30 minutes or until done. Makes 6 to 8 servings.
Mix jello with boiling water and let cool some. Cut marshmallows into small pieces if using large marshmallows and add to jello. Beat cream cheese and pineapple juice together. (If using cottage cheese, put in blender and process before mixing with juice). Add juice mixture to jello and add pineapple and nuts.
Allow cheeses to reach room temperature (approximately 1 1/2 hours). Mix by hand thoroughly. Mix in other ingredients. Shape into ball; let set, covered, until reaches room temperature.
Saute sausage; drain (let sit). Beat eggs with milk, salt and mustard. Layer bread cubes, sausage and cheese in a 13 x 9-inch pan. Pour egg mixture on top. Refrigerate overnight. Bake at 350° for 45 minutes. Serves 6.
Mix 2 cups sifted flour, powdered sugar and melted oleo. Press into a 9 x 13-inch greased and floured baking pan. Bake 20 to 25 minutes in a preheated 350° oven.
Place beans in a large saucepan. Fry bacon and crumble into beans. Saute vegetables in bacon drippings until wilted but not brown, stirring frequently. Add to beans and remaining ingredients. Cover and simmer about 30 minutes. Serve over rice. Yields 4 servings.
Remove crusts from bread and dice into 1-inch squares. Put in bottom of a 13 x 9-inch pan. Brown meat; drain off grease and pour meat over bread. Layer cheese over meat. Blend eggs and mustard; add milk. Pour over cheese. Refrigerate overnight. Bake at 350° for 45 minutes to 1 hour.
Combine sugar, cornstarch and water in top of double boiler. Cook over hot water until thickened. Remove from heat. Stir in butter, rind and juice. Good over bread pudding or gingerbread.
Cut off top of eggplant, about 3-inches down. Scoop out the eggplant meat as much as possible without breaking shell. Cook the eggplant meat in salt water until tender. Drain well, then mash.
Cook celery and onion until almost done. Drain. Blend soup and milk. Add soup, salt and water chestnuts to celery and onion; place in greased casserole. Combine butter and crackers and sprinkle over top. Bake at 350° for 1 hour.
Bring milk, butter and sugar to boil, stirring constantly, to soft ball stage. Remove from heat. Add chips and Marshmallow Creme. Add flavoring and nuts. Pour into greased pan; cool. Place in refrigerator until ready to slice into squares.
In large mixer bowl, combine 4 cups of flour, yeast, sugar and salt. Combine warm water and oil; add to dry mixture in bowl. Add eggs and beat at medium speed for 3 or 4 minutes. Stir in enough flour to make a soft dough. Turn out on lightly floured board and knead until smooth. Place in greased bowl, turning once to grease top of dough. Cover and let rise until double.
Remove meat fat. Slice into thin strips. Combine meat with flour and paprika. Heat oil in large skillet or Dutch oven. Over high heat, brown beef, onion, garlic, pepper and mushrooms, about 5 minutes. Stir in water and beef bouillon. Stir to dissolve. Cook over low heat about 10 minutes. Add 1/2 cup evaporated skim milk. Stir to combine and heat another 3 to 5 minutes. Serve over hot noodles or rice. Makes 6 servings.
Mix all together. Put in quart container and freeze. When ready to use, mix 1-quart punch to 1-quart 7-Up.
Place fish on microwavable platter or plate. Season as desired. Bake in microwave oven for 3 minutes on High.
Prepare whipped topping mix with 1 cup of the milk and the vanilla as directed on package using a large mixer bowl. Add remaining milk and the pie filling mix. Blend, then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill at least 4 hours before serving.
Mash together with hands. Form into 2 logs on foil paper. Roll in chopped pecans. Wrap in plastic wrap and place in fridge for about 2 hours (better if overnight).
Brown ground meat and onion; drain. Stir in flour, salt and pepper. Add water to make gravy. Bring to a boil. Simmer for 10 minutes.
Sift together flour, sugar, baking soda and salt; put in a large mixing bowl. Stir in cereal; add buttermilk, oil and eggs. Blend until dry ingredients are moistened. Bake at 375° for 20 minutes.
Boil together sugar, salt, butter and milk for 6 minutes. Pour syrup into large bowl over chocolate bits, chocolate and marshmallow cream. Add nuts. Beat until chocolate is melted and pour into 13 x 9 x 2-inch buttered pan. Let stand several hours before cutting. Store in a tin box.
In a heavy skillet; melt half of the butter. Add onion and cook slowly until transparent. Remove from pan and set aside. Raise heat to medium-high, add beef and cook briefly, browning on all sides. Remove from pan and set aside with the onions. Melt remaining half of the butter in the skillet and stir in mushrooms. Cover and cook 3 minutes. Season with pepper and nutmeg. Whisk in sour cream, but do not allow to boil. Return beef and onions to pan and heat through. Serve over egg noodles or rice.
Cook onion and green pepper in butter until tender. Blend in soup and milk. Add chicken, pimento and pepper. Heat slowly; stir often. Serve over hot biscuits.
Preheat oven to 375°. Reserve 1 cup of corn chips and 1/2 cup of cheese. Combine remaining chips and cheese with the chili, sauces and onion; pour into a 1 1/2-quart casserole. Bake, uncovered, in a 375° oven for 20 minutes or until thoroughly heated. Spread top with sour cream. Sprinkle with reserved cheese and corn chips. Bake 5 minutes longer. Makes 6 servings.
Mix together well and bake in a 350° oven for 30 to 35 minutes. Use large sheet pan.
Mix all ingredients together. Roll in small balls and flatten with a fork. Bake 10-15 minutes on ungreased cookie sheet at 350 degrees.
In a large bowl combine milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped topping. Layer the pudding mixture with bananas and wafers. End with pudding mixture. Cover and refrigerate.
Mix all ingredients. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Cut all fruit into chunks. Put chunks ina bowl. Add pecans and Cool Whip. Mix together. Chill for a few minutes. Serves 8 to 10 people.
Cook your beef and chill it until ready to assemble your crostini. Meanwhile, make a rosemary butter by mixing softened butter with snipped rosemary, scallions, salt and a hefty dose of ground pepper. Spread half a teaspoon of butter on one side of bread slices. Brown in a saute pan. Place on a cookie sheet, toasted side up. Roll the remaining butter into a roll in waxed paper and freeze until ready to assemble. Preparing the three parts in the morining and allowing them to chill makes assembly easy and keeps the hors d'oeuvre from getting soggy. Slice cold beef into slivers and place on crostini. Top beef with a slice of butter. You can slice through the waxed paper, then pull it off each slice. Reheat crostini for about 5 minutes at 375° just before serving.
Mix dry ingredients together in a saucepan. Add milk and water. Mix well. Add beaten egg yolks, butter and vanilla. Cook over low heat until thick (like banana pudding). Pour into cooked crusts; top with beaten egg whites. Cook in 350° oven about 10 minutes or until brown. Best if a little cool.
Heat oven to 325°. Score surface of ham. Cook ham according to label instructions. Combine remaining ingredients in small saucepan; heat until jelly melts, stirring occasionally. Spoon over ham during last 30 minutes of baking time.
Mix all of the ingredients and place in large casserole dish; sprinkle paprika over the top. Bake at 350° for 30 minutes.
Put all ingredients in crock-pot. Do not add any water. Cook on low all day or at least 8 hours. Serve over noodles, rice or mashed potatoes.
Add all ingredients and mix well. Put in a well-greased and floured pan. Bake at 350° for 35 minutes or until well done.
Dice onion and brown. Add ground beef and brown. As you mix together, add tomato sauce and stir. Add chili spice, salt and pepper to taste. Serve with French bread. If time permits, add green pepper.
Mix eggs, sugar, pineapple juice, flour and vinegar together. Cook until thick. Dissolve gelatin in boiling water. Mix with cooked mixture and let cool. Add whipped cream, pineapple and marshmallows. Pour into long cake dish and chill. Serves 12 to 15.