HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour and sugar. Beat eggs and add to flour-sugar mixture. Stir in remaining ingredients. Pour into pie shell and bake for 45 minutes or until center is firm in 325° oven.
Cream shortening and sugar together; add one egg at a time and beat well. Sift flour, baking powder and salt. Add buttermilk and flour alternately and mix well. Add coconut flavoring and coconut. Bake in a stem pan at 350° for 50 minutes.
In a large saucepan add oil. Brown meat. Add onion and garlic; cook until transparent. Add sugar and mushrooms; cook only until blended. Add sour cream mixed with tomato paste just before serving. Cook only until blended and hot. Serve over egg noodles.
Dissolve gelatin in boiling water. Add 1 cup ice cubes, stirring until jello thickens. Slowly sprinkle in dry nonfat milk. Slowly add and whip until fluffy. Then add topping, mixing slowly until smooth. Blend in coconut. Pour into a 9-inch pie pan and chill for at least 1 hour before serving.
Brown sausage in a large Dutch oven, stirring to crumble meat. Drain off pan drippings. Stir in next 9 ingredients. Cover and simmer 1 hour. Add green pepper and potatoes. Cover and simmer 20 minutes. Makes 11 cups.
Precook bacon slightly to remove fat. Wrap each chicken breast with bacon. Cover bottom of 8 x 11-inch casserole with dried beef. Top with chicken. Mix soup and sour cream. Pour over chicken. Bake at 300° for 3 hours.
Mix all ingredients in a bowl. With wet hands, roll into small balls. Freeze separated on a cookie sheet for 1 hour. Put in a Baggie. Bake frozen for 25 minutes at 375°. Makes 80 balls.
Put all ingredients in crock-pot. Cook on high for 6 to 8 hours.
In a large saucepan, cook beef until it loses red color, but does not brown. Add onion, garlic and chili powder; cook, stirring occasionally, for 5 to 10 minutes. Add tomatoes which have been mashed, red beans, salt, sugar, vinegar and water. Simmer 30 minutes or longer. This can be a quick meal, but flavor improves if there is time to cook the chili slowly for an hour or so.
Soak bread crumbs in milk until soft. Beat eggs until light; add vanilla, sugar, salt, nutmeg and raisins. Mix with bread mixture. Pour into a greased baking dish and bake for 1 hour at 350° until a knife inserted in center comes out clean.
Dissolve brown sugar in pineapple juice, cranberry juice and water. Pour into coffeepot. Place lemon slices, cinnamon sticks and cloves in the basket of coffeepot. Perk until good and hot.
Combine slightly beaten eggs with sugar and salt. Slowly stir in slightly cooled milk and vanilla. Pour into 1-quart casserole dish. Fill a 9-inch cake pan with water and place casserole dish in the water. Bake at 325° for 1 hour. The custard is done when knife comes out clean. Check in middle.
Mix together (except cream); add enough cream to moisten. Form into roll; wrap in waxed paper and chill in the fridge for several hours. Cut in slices and serve with whipped cream.
Cut wieners in 1-inch lengths. Mix ingredients in a crock-pot. Put in wieners. Cook on low heat until thoroughly hot, about 3 to 4 hours.
Mix in order. Drop by rounded teaspoonfuls onto cookie sheet. Sprinkle with cinnamon and sugar. Bake at 350° for 20 minutes.
Cream margarine. Add brown sugar and continue to cream. Sift flour, salt and baking powder together. Add to creamed mixture; mix until crumbly. Add eggs, vanilla and nuts. Mix well.
Heat oven to 375°. Beat cake mix (dry), water and eggs in large bowl on low speed for 30 seconds. Beat on high speed 2 minutes. Drop dough by rounded tablespoonfuls, 3-inches apart, onto ungreased cookie sheet. Insert wooden sticks 1 1/2-inches into edge of dough. Bake 8 to 11 minutes or until puffed and almost no indentation remains when touched. Cool on wire rack. Frost and decorate. Makes 20 to 24 cookies.
Mix graham crackers and butter; press into 9 x 13 baking dish. Bake 10 minutes at 375 degrees. Cool.
Mix peanut butter, butter, vanilla and powdered sugar. After mixed well, roll into 1-inch balls.
Chop and mix together all ingredients, except pie filling. After mixing, pour peach pie filling over and mix again. Let sit about 1 hour in refrigerator for fruit to blend before serving.
In a 3 qt. saucepan, combine all ingredients. Bring to a boil, over medium heat. Boil for 7 minutes, stirring occasionally. Remove cinnamon and cloves. To serve, mix 1 c. concentrate and 2 c. water, heat through. Store 1 c. concentrate in a covered container in the fridge.
Preheat oven to 350°. Thoroughly mix 1/4 cup of the soup, beef, bread crumbs, egg, onion and salt. In a 9-inch pie plate, shape firmly into ring. Bake for about 1 hour or until done.
Heat pineapple juice (about 9 ounces) in a double boiler. Mix together eggs, flour and sugar. Add to hot juice and cook until thickened. Refrigerate. Before serving, add Cool Whip (more or less than 1 cup, according to taste).
In a shallow bowl, fork whip eggs, milk, nutmeg and vanilla extract until blended and frothy. Dip each bread slice into egg mixture, coating bread completely. In a shallow bowl, dip each slice of bread into crushed corn flakes, covering bread completely. Pan-fry coated bread slices in melted margarine or butter until golden brown on both sides. Serve with maple syrup or powdered sugar.
Mix the three ingredients together well. Make small ball shapes about the size of marbles or roll in long rolls about 1/2-inch in diameter and slice and bake as needed at 400° for 10 to 20 minutes. Can be frozen before baking.
Mix together all ingredients; pour into pie shell and bake at 350° for 30 to 35 minutes.
Bring chicken stock, parsnips, onion, curry powder, pepper and bay leaf to boil. Reduce heat and simmer, covered and stirring often, for about 30 minutes or until vegetables are very tender. Discard bay leaf. Transfer in batches to blender or food processor; puree until smooth. Return to pan; add milk and heat thoroughly.
Brown meat on all sides in hot fat. Pour water and coffee over roast. Add salt and pepper. Bring to a brisk boil. Reduce heat and simmer 40 minutes. Add tomatoes, onion and carrots. Simmer 20 minutes. Add potatoes and simmer until vegetables are tender.
Preheat oven to 375 degrees. In 8-inch square baking dish, mix blueberries, 3 Tbsp. sugar and orange juice. Set aside. In small bowl, thoroughly mix flour, baking powder and salt. Set aside. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible. Bake for 35 to 40 minutes, until top is golden brown and filling is bubbly.
Cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla wafers, coconut and pecans. Grease a tube pan well. Pour into pan and bake 1 hour at 300°. Loosen cake after removing from oven. Let stand about 20 minutes before turning out of pan.
Brown ground beef and Italian sausage; set aside. Melt butter; add celery and olives. Cook on medium-high for about 20 minutes. Add onion and garlic and cook about 5 minutes. Add mushrooms and bay leaf; cook about 5 minutes. Add tomato sauce, ground beef, Italian sausage and all spices, except chives and parsley. Cook for a while so spices go through sauce.
Break up broccoli and cauliflower and mix with onions. In bowl beat mayonnaise, sugar, vegetable oil and vinegar together. Combine with broccoli, cauliflower and onions. Salt and pepper to taste.
Mix oil, eggs, and sugar until well blended. Slowly add flour. Fold in apples and nuts. Batter will be very thick. Grease and flour a tube pan. Pour batter into it. Bake at 350 for one hour or until a cake tester inserted in the middle comes out clean.
Put in freezer and freeze until just before you are ready to serve. An hour or two before serving time, remove from freezer. Then stir until mixture becomes a mush. Serve.
Heat oven to 350°. Grease a square pan, 9 x 9 x 2-inch. Mix 1 cup of the frosting, the eggs, flour, baking powder and nuts in a medium-size bowl. Cover and reserve remaining frosting. Spread frosting mixture in a pan. Bake until wooden toothpick when inserted in the center, comes out clean, 20 to 25 minutes. Cool. Spread with reserved frosting. Cut into bars (about 2 x 1 1/2-inches).
Heat oven to 375°. Brown and drain meat. Stir in tomato sauce and taco seasoning; simmer 5 minutes. Unroll dough and press on bottom sides of ungreased pizza pan. Prick bottom and sides with fork. Bake 10 to 12 minutes until golden brown. Cover crust with meat mixture and top with cheese. Continue baking until cheese begins to melt. Top with remaining ingredients and garnish with sour cream. Makes 4 to 6 servings.
Boil sugar, water and Karo with lid on pan 2 minutes. Then uncover and cook, without stirring, until hard boil stage or spins thread. Add raw peanuts and margarine. Stir until peanuts are roasted, about 10 minutes. Remove from heat and add vanilla and soda. Beat quickly, stirring in soda thoroughly. Spread on buttered tin. When cooled, break into pieces.
In large bowl, combine all ingredients. Blend at low speed about 1 minute, until completely moistened. Beat 2 minutes at medium speed. Spread in greased and floured 13 x 9-inch pan. Sprinkle with topping.
Preheat oven to 350 degrees. In blender container combine all ingred. except coconut. Blend on low 3 minutes. Pour mixture into a greased 10-inch pie plate. Sprinkle coconut over top. Bake 35 to 40 minutes or until knife inserted near edge comes out clean. Cool slightly; serve warm or cool. Refrigerate leftovers.
Combine all ingredients and bring to a boil. Put in jars and seal. Place in hot water bath for 30 minutes.
Cream butter and honey. Add eggs, yogurt and vanilla. Mix well. Add cereal. Mash bananas in a separate bowl.
In a small bowl, combine Cheddar cheese, cream cheese, deviled ham, scallions and chilies; mix well. Shape mixture into a ball. Roll in chopped nuts. Wrap in plastic wrap; chill. Remove from refrigerator to soften slightly before serving. Serve with crackers. Makes 1 (2 cup) cheese ball.
Boil chicken; skin and cut into bite size pieces. Cook spaghetti in chicken broth and drain. Melt oleo; saute celery, bell pepper and onion until almost tender. Add soup, tomato juice, catsup and mushrooms. Alternate in layers. Bake about 1 hour at 325°.
Add 1/2 tablespoon butter, salt, cayenne and cheese to eggs. In top pan of chafing dish, set in water jacket. Put remaining butter. Add egg mixture. Cook, without stirring, until firm. Roll and sprinkle with grated cheese. Serves 2 to 3.
Place fruit and salt in a blender and puree. Combine puree with 1/2 cup of finely crushed ice or add ice cubes to the puree in the blender and blend until the cubes are crushed. Use your imagination and use any combination of fruit. Makes 2 cup servings. Contains 105 cal/serving and 0 sat. fat.
Cream together first five ingredients. Add next four ingredients. Mix together. Add apples last. Bake in 8 or 9-inch greased tin at 350° for 45-50 minutes.
Mix dry ingredients separately in blender; put in bowl. Then mix cheese and eggs in blender. Add other ingredients. Fry in patties over low heat. These burn easily. Use tomato soup or sauce over top.
Preheat oven to 350°. Blend soup, milk, salt, pepper and mayonnaise in bowl. Combine chicken, onion, peas, bell pepper and rice in a large bowl; mix gently. Gently fold soup mixture into chicken mixture to combine. Fold in half of the cheese. Spray a medium casserole dish with cooking spray. Spoon in chicken mixture. Sprinkle top of casserole with remaining cheese. Bake until top is golden brown, about 25 minutes.
Parboil sliced zucchini. Slit chilies and remove seeds. Cut half of the cheese in strips. In a well-buttered (9 x 13 x 2-inch) casserole, place rice, a layer of open chilies, a layer of cheese, zucchini and tomatoes, chopped bell pepper and chopped green onion. Mix the sour cream and spices and pour over the vegetables. Grate the rest of the cheese and sprinkle over casserole. Bake at 350° for 30 minutes.
Brown meat and garlic. Drain. Stir in salt and tomato sauce. Simmer. Stir together sour cream, cream cheese and onions. Use mixer. Layer noodles and cream mixture, meat sauce. Then sprinkle with cheese. It makes 2 layers.
Drain mandarin oranges and crushed pineapple. Mix all ingredients together. Chill. Better if refrigerated overnight.
Melt both types morsels over low heat; remove from heat and add noodles and nuts. Stir until all coated. Spoon onto wax paper; let sit.
Mix crumbs with 1 tablespoon sugar and butter. Put 1/2 crumbs in Pyrex baking dish; press to form a crust. Chill the milk in bowl in the freezer until crystals form; whip until stiff. Crush cranberry sauce with a fork in a mixing bowl. Add 2 tablespoons sugar and almond flavoring. Fold whipped milk into cranberries. Pour over crumbs. Add additional crumbs.
Preheat oven to 350 degrees. Grease 15 1/2 X 10 1/2 in. pan. Prepare cake following package directions for basic recipe. Pour into pan. Bake for 20-25 minutes or until tooth pick inserted in center comes out clean.
Heat oven to 375°. Mix beef, spices, onion, rice and Worcestershire sauce. Shape into 1-inch balls and place in a 1 1/2-quart casserole dish. Mix tomato soup and water; pour over meat balls. Cover dish; bake for 1 1/2 hours or until rice is thoroughly cooked. Makes about 25 meat balls.
Cream margarine; add sugar. Cream well. Add eggs and beat well. Add vanilla, then flour, a little at a time, mixing well. Spread 3/4 of the dough up sides of cookie sheet.
Beat egg whites until stiff. Beat in sugar and baking powder. Beat in vanilla. Fold in Ritz crackers and pecans. Spread in buttered 10-inch pie pan and press against sides to form shell. Bake at 325° for 20 to 25 minutes, until lightly brown. When cool, fill with 8 ounces Cool Whip. Top with cherry pie filling. Refrigerate.
In blender or bowl, combine milk, honey, strawberries and vanilla. Whirl in blender or beat. Serve in tall glasses. Top with scoops of vanilla or strawberry ice cream.
Cream the butter and peanut butter until smooth. Add sugars, eggs, milk and vanilla. Blend well. Sift together the flour, soda and cinnamon. Stir into creamed mixture. Add oats and raisins. Drop by teaspoon onto greased baking sheet. Bake at 350° for 15 minutes.
Cook Rice-A-Roni according to package (but no butter). Add pepper, onions, olives and artichokes. Add mayonnaise to marinade. Add curry to taste. Toss all together. Chill overnight. Great salad for potluck or buffets.
Place grated cucumbers between paper towels and press as much of the liquid out as possible. Then combine cucumbers with remaining ingredients and blend well.
Combine flour, butter, sugar and nuts, then press into a 13 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes. This will be the crust. Let cool.
Combine all ingredients, except ice cubes, in a blender. Cover and blend until smooth. Add ice cubes, 1 to 2 at a time, and continue blending until ice is completely crushed. Serve immediately.
Rub in butter and flour until it resembles bread crumbs. Mix in sugar. Knead until mixed thoroughly. Mixture will be dry. Roll out to about 1 inch thick to desired shape. Prick with a fork. Bake in 325° oven for 25 to 30 minutes or until light brown.
Cook sausage, drain and cool. Beat eggs and add milk, salt and mustard. Cube bread and stir into milk mixture. Then add cheese and sausage. Bake in 8 x 10-inch dish at 350° for 45 minutes.
Brown meat. Put onion, pepper, garlic, tomato paste, water, salt and pepper in blender. Chop for 3 seconds. Mix rice, meat and other ingredients. Pour into 2-quart baking dish. Cook at 350° for 1 hour, covered. Sprinkle garlic salt over top, if desired.
Pat shrimp dry with paper towels; set aside. Melt butter in a wide frying pan over medium heat. Stir in green onion, oil, garlic, lemon juice and salt. Cook until bubbly. Add shrimp to pan and cook, stirring occasionally, until shrimp turn pink (4 to 5 minutes). Stir in parsley, lemon peel and hot pepper sauce. Great!
Cover potatoes with water and cook with onion, bouillon and salt until tender. Cook, uncovered, and let some water boil off. Add butter and milk. Serve topped with grated Cheddar cheese.
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm. Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2-inch pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover. Let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool.
Line large bowl with Saran Wrap. Soften the sherbet and the ice cream. Press the lime sherbet into the bowl, covering the bottom and sides up to the rim. Freeze until very firm. Repeat with vanilla ice cream. Mix some chocolate sprinkles into the softened raspberry sherbet and fill the middle of the bowl with this mixture. Freeze until very firm.
Layer broccoli and chicken in a slightly greased baking dish. Combine mayonnaise, chicken soup and sherry. Pour over chicken. Top with grated Cheddar cheese and bread crumbs. Bake, uncovered, for 1 hour at 350°.
Spread apples in 24 ounce casserole dish. Mix remaining ingredients until crumbly; sprinkle over apples. Microwave, uncovered, on High until apples are tender, 5 to 6 minutes. Serve warm with whipped topping or ice cream.
Mix ingredients. Boil mixture for 3 minutes. Toss over pecans. Pour out on foil to cool.
Whisk together first 5 ingredients. Pour over crackers, stirring to coat. Place on baking sheet and bake at 275° for 15 to 20 minutes. Makes 11 to 12 cups.
Wash and chop broccoli. Place into 2 cups boiling water; cook 10 to 12 minutes. Remove broccoli with a slotted spoon, leaving cooking water in saucepan. Add milk to bring back to 2 cups liquid. Whisk in 1 can cream of chicken soup (prefer Campbell's). Do not boil, just heat as you add 1 cup cubed or shredded cheese. (I like a combination of Monterey Jack and sharp American.) When smooth and cheese has melted, return broccoli to soup and bring up to warmth wanted, but do not boil. Milk may be added to thin soup, if needed. I sometimes add chopped leftover chicken.
Whip cream. Dissolve Jell-O in boiling water; let cool. When almost congealed, whip until very light and frothy. Add celery, cheese and pineapple. Fold in whipped cream. Chill thoroughly.
Put pineapple in large buttered baking dish. Place pared and sliced sweet potatoes over pineapple and sprinkle with brown sugar. Salt and pepper the pork and place on top of the sweet potatoes. Place bacon strips on top of the pork.
Mix sugar, oil, eggs, pumpkin and water together. Add all the dry ingredients and stir well. Stir in raisins and nuts. Put into greased and floured loaf pan. Bake at 325° for 1 1/2 hours.
Finely	chop zucchini, onion, carrot, leeks and celery. Saute vegetables	in oil. Add garlic,	pepper, oregano and parsley. Set aside. Blend	mayonnaise, Parmesan and cottage cheese. Layer cooked lasagna noodles with vegetable mixture, then mayonnaise-cheese mixture.	Bake 35 minutes in preheated 350° oven.
Combine all ingredients at once. Stir until all blended. Serve with all your favorite vegetables.
Mix all together. Turn into small cakes. Dip into mixture of half flour and half corn meal. Fry in oil until golden brown.
Preheat oven to 375°. Cook meat, onion and pepper in large skillet until meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, olives and all remaining ingredients. Simmer 20 to 25 minutes or until thick. Add cheese and stir until melted. Turn into greased baking dish.
Pour salad dressing in 13 x 9 x 2-inch dish. Add chicken and coat well. Cover and refrigerate 4 hours. Occasionally spoon dressing over chicken. Drain; reserve dressing. Combine egg and water in separate bowl. In plastic bag (Ziploc), combine cheese, bread crumbs, parsley, salt, pepper and paprika. Dip chicken in egg mixture, then shake in crumb mixture. Return coated chicken to baking dish and spoon reserved dressing over chicken. Bake at 350° for 45 minutes or until chicken is tender and golden brown.
Combine first 4 ingredients in a large bowl. Combine eggs and milk. Add to dry ingredients, stirring just until moistened. Stir in corn and next 3 ingredients (do not overmix batter). Pour oil to depth of 2-inches into a small Dutch oven; heat to 375°. Carefully drop batter by rounded tablespoonfuls into oil, fry only a few at a time, 3 minutes or until golden brown, turning once. Drain on paper towels. Good with fish, beans or anything. Yield: 3 1/2 dozen.
Blend the peanut butter and powdered sugar together and sprinkle 2/3 of it into baked pie shell. Blend together the flour, sugar and salt in a saucepan. Add the milk and cook until thick, stirring constantly. Stir a little of the pudding mixture into 2 beaten egg yolks. Combine and cook several minutes longer. Add the oleo and vanilla; pour the mixture into pie shell. Pile meringue on top of pie, then sprinkle with remaining peanut butter mixture. Bake at 300° for 30 minutes or less until the color desired is obtained.
Brown the ingredients in the butter. After this is brown, put into 1 1/2-quart casserole. Pour 1 can beef consomme soup and 1 cup water. Cover and cook at 350° for 1 hour.
Mix together pineapple and cream cheese. Add marshmallows and Cool Whip. Mix well. Add diced cherries. Put in dish and add ground nuts on top. Chill 1 hour.
Preheat oven to 350°. In a large pot of boiling salted water, cook noodles to desired doneness; drain. In a large bowl, mix the thawed spinach, cottage cheese, Parmesan cheese, sour cream, salt, pepper and Italian seasoning. Stir in noodles. Spoon the mixture into a 9 x 13-inch baking pan coated with nonstick spray. In a small bowl, combine the melted butter and bread crumbs. Sprinkle over noodle mixture. Bake covered for 45 minutes.
Sift dry ingredients together and cut in shortening. Dissolve yeast in warm water and, with buttermilk, add to the dry ingredients. Mix well.
Mix preceding ingredients (except corn) and cook slowly for 2 hours. During last 30 minutes, add corn and finish cooking.
Dissolve yeast in warm water; warm milk and pour over butter, stirring until creamy. Add sugar; dissolve the yeast mixture in salt and flour. The dough will be sticky. Make 2-inch rolls. Place in a greased pan. Let rise for 30 minutes. Bake at 425° until brown.
In a saucepan, mix well all ingredients. Bring slowly to a full, rolling boil, stirring constantly. Boil briskly for 2 minutes. (Boil 2 1/2 minutes on a rainy day.) Cool to lukewarm. Add 1 teaspoon vanilla. Beat until creamy and thick enough to spread. Yields frosting for tops and sides of 2 (9-inch) layers.
Bring to a boil the sugar and water. Add all ingredients except ginger ale. Chill. Add ginger ale prior to serving. May be used just as mixed fruit juice.
Make pie crust according to directions on box or make your own. Roll and cut into strips. Place a few crust strips in bottom of well-greased, 18 x 18-inch pan.
Melt margarine. Next mix everything except potatoes together. Add potatoes; mix. Let potatoes soak at least 1 hour. Pour into pan (cookie sheet). Bake at 450° until potatoes are tender.
In a large bowl, combine eggs, cake mix, sour cream, Kahlua and vegetable oil. Using electric mixer, beat at low speed to blend, then increase speed and beat for 3 to 5 minutes at medium-fast speed. Stir in chocolate chips.
Combine all ingredients. Let simmer for 2 hours. If any is leftover, freeze for another day.
Combine all soups; bring to a boil. Add cream, shrimp and sherry. Serves 4 to 6. Can also use crabmeat or imitation crabmeat with the shrimp to make Seafood Bisque.
Mix cornstarch, water, sugar and jello in a saucepan and bring to boil for about 2 minutes. Place strawberries in pie shell and pour jello mixture over and top with Cool Whip once pie is cool.