HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 11 ingredients; mix well. Combine milks and heat to scalding point; add and mix well. Pour into unbaked pie shell(s). Bake in 350° (moderate) oven 1 1/2 hours for deep 10-inch or about 1 hour for 9-inch pies.
Dissolve jello in hot water. Add strawberries, pineapple, pecans and bananas. Spread half mixture into 9 x 13-inch pan. Refrigerate until set. Top with sour cream and then remaining jello mixture. Chill until firm.
Mix ingredients with grits that have been cooked in water for 5 minutes. Pour into a 2-quart baking dish. Bake at 350° for one hour. Sprinkle with buttered bread crumbs 20 minutes before done. Serves 8.
Cook broccoli; drain. Mix next 6 ingredients. Add broccoli, mix well. Pour into 1 1/2-quart casserole dish. Top with bread crumbs. Bake at 400° for 20 minutes.
Line cupcake pans with liners and put a vanilla wafer in the bottom of each. In small bowl, beat all ingredients except pie filling until light and fluffy. Fill liners 3/4 full with mixture. Bake in preheated oven for 15 to 20 minutes at 350°. Top each with spoonful of filling.
In saucepan heat oil; add onion, pepper and mushrooms. Stir-fry until soft, but not browned. Add tomatoes, stock, basil and pepperoni; cook until heated through. Mix 2 cheeses; ladle soup into 4 ovenproof bowls. Sprinkle with cheese. Broil until cheese melts. Or microwave on High for 1 1/2 minutes. Serve immediately with some warm crusty French bread. Makes 4 servings.
Cook macaroni and drain. Saute onion in butter. Add milk and cheese; heat until cheese melts. Cool. Add beaten eggs, salt and pepper to taste. Pour over macaroni. Bake for 1 hour at 350°.
Mix all ingredients. Use 1 heaping teaspoonful to 1 cup boiling water.
Melt margarine in 3-quart glass dish. Mix beaten eggs, cornbread mix, black pepper, garlic salt, sugar and onion. Fold in drained cottage cheese and broccoli. Pour over melted margarine. Bake at 350° for 24 to 30 minutes, or until brown.
Grease bottom of pan with butter. Mix milk, flour and sugar into mixing bowl. Add peaches into mix and stir good. Bake in 300° oven. Cook until brown.
Place apples in bottom of buttered dish. Sprinkle with salt. Crumble rest of ingredients over apples and sprinkle with nuts. Bake 40 to 45 minutes in a 350° oven.
Put one stick oleo in skillet; saute the onion and bell pepper until tender. Set aside.
Preheat oven to 350°. In small saucepan, cook onions in oleo until tender. In a large bowl, combine all ingredients except French fried onions. Mix well. Turn into greased 1 1/2-quart baking dish. Cover and bake 35 minutes or until hot and bubbly. Uncover and top with French fried onions. Bake 5 minutes longer.
Boil sugar and syrup for a skimp minute. Remove from heat. Stir in peanut butter. Add cornflakes; stir. Drop on wax paper in clusters or roll in balls.
Combine gingerbread mix, applesauce and water. Beat 2 minutes at medium speed. Fold in fruit. Spread on a greased and floured 15 x 10-inch jelly roll pan. Bake at 375° for 15 to 20 minutes. Cool. Frost with the white frosting prepared by package directions, substituting lemon juice for the water. Cut into bars.
Crust: Cream together the margarine and shortening; add the brown sugar and flour. By hand, stir in oatmeal, salt and baking soda. Reserve 2 cups of the mixture and pat the rest into the bottom of a 9 x 13-inch baking pan.
Melt butter in 9 x 5-inch pan. Mix 1 cup sugar, flour, baking powder and milk and pour on butter. Do not stir. Add peaches on top of this. Add remaining sugar over this. Bake 45 minutes at 350°.
Combine first 4 ingredients in iron skillet. Cook until the mixture boils. Stir often. Remove skillet from stove and add Rice Krispies and pecans. Mix thoroughly. Take a tablespoon of mixture and roll into ball. Drop in coconut and roll.
Combine eggs, oil, sugar and syrup. Combine dry ingredients and add alternately with the buttermilk. Bake in a greased and floured 10 x 14 x 2-inch baking pan at 350° for 1 hour and 15 minutes. This is a good "all around" type cake.
Mix each ingredient thoroughly with next before adding another. Refrigerate 4 hours to overnight. Roll. Bake at 450° for 7 to 8 minutes.
In pan of 1/4 cup olive oil, saute fresh tomatoes, scallions and 1 clove fresh garlic. Mix sour cream and eggs. Dip boneless breasts in mixture, then flour. Place in 1/4 cup olive oil on baking sheet. Bake at 350° for 20 minutes. Remove. Add fresh tomato mixture. Top with Asiago cheese. Bake 10 more minutes. Remove. Let set 10 minutes and eat.
Preheat oven to 375°. Combine chopped ham, mustard, pepper, beaten egg and onion in small bowl. Unroll and then roll out crescent rolls. Cut into 24 pieces.
Wash and hull strawberries. Mix with all other ingredients well. Line 8-inch pie pans with heavy foil extended at least 5 inches beyond rim. Divide filling into each pan. Fold foil over; seal and freeze. Remove from pans.
Melt margarine in 9 x 13-inch pan. Separate biscuits and place in pan, turning to completely cover. Coat with margarine. Combine sugar and cinnamon; sprinkle over biscuits. Bake at 375° for 15 to 20 minutes.
Preheat oven to 450°. In plastic bag or bowl, shake or toss all ingredients until vegetables are coated. Empty into 13 x 9-inch baking or roasting pan. Discard bag. Bake, stirring once, 20 minutes or until vegetables are tender. Makes 4 (1/4-cup) servings.
Drain Veg-All and chestnuts. Mix with onions, celery, mayonnaise, pepper and mushroom soup. Pour into casserole. Sprinkle with cheese and crushed Ritz crackers. Bake at 350° for 30 minutes.
Beat eggs until very light. Add sugar gradually and continue beating until very light. Measure and sift dry ingredients, add to egg mixture with mashed potatoes. Mix only until well blended. Chill dough thoroughly before rolling out, an hour or two if possible. Roll dough about 1/3-inch thick. Cut with floured doughnut cutter. Fry in deep fat at 375° for about 3 minutes. Makes about 2 1/2 dozen.
Beat together in large bowl with whisk the first 7 ingredients. Whisk each ingredient as added. Add Raisin Bran cereal. Fill greased muffin tins 2/3 full or use papers. Bake at 400° for 15 minutes. Makes 5 to 6 dozen.
Combine vinegar, chili sauce, minced onion, sugar, Worcestershire sauce, salt and garlic. Cover; let stand 1/2 hour. Gradually beat in Mazola oil. Chill. Remove garlic before serving. Makes about 3/4 cup.
Cover vegetables with water. Bring to a boil. Crumble and brown sausage. Remove vegetables from heat when tender. Do not overcook. Add sausage, V-8 juice and spices.
Remove and discard the tops from tomatoes. Scoop out the tomato pulp. Put it through a coarse sieve and mix it thoroughly with the tuna and 2 slices of bread trimmed of crust and crumbled with garlic powder and basil. Divide the filling among the tomatoes. Sprinkle the tomatoes with the dry bread crumbs and Parmesan mixed with the melted butter. Arrange the stuffed tomatoes in an oiled baking dish. Bake at 375° for 20 minutes or until they are heated through and the topping is browned.
Cut potatoes into 1/4 inch slices; place on a greased baking sheet in a single layer. Mix butter, onion, salt, pepper and paprika. Bush on one side of potatoes, then turn and brush other side. Bake at 425° for 15 to 20 minutes or potatoes are tender and golden. Sprinkle with Parmesan cheese. Makes 6 servings.
Insert dough hooks into mixer. In mixing bowl, dissolve yeast in warm milk and add sugar. Let rest for 5 minutes. Add margarine and eggs to yeast mixture and beat on speed 2. Turn to speed 6 and add 1 cup flour and salt. Turn to speed 2 and gradually add remaining flour. (Total mixing/kneading time should be 6 to 8 minutes.) Remove dough from mixing bowl. Form a ball and roll in greased bowl until dough ball is well-greased. Cover and let rise in a draft-free area for 1 1/2 hours. Punch down and let rise for 40 minutes. Punch down, remove from bowl and let rest on floured board for 10 minutes.
In large bowl, combine and mix all ingredients, adding a little salt if you like. Spoon into a greased 9 x 13-inch baking dish and bake, covered, at 350° for 30 minutes.
Beat eggs slightly. Add sugar, then remainder of ingredients. Place in unbaked pie shell and bake about 30 minutes in a slow oven (325°) or until slightly brown and the liquid sets. Serves 6.
Preheat oven to 375°. Arrange tomatoes and zucchini in rows in a 13 x 9-inch baking dish. In a small bowl, combine oil, parsley, shallots, garlic, basil, thyme, salt and pepper. Pour over vegetables. Bake for 30 minutes, basting occasionally with the liquid in the pan.
Make a shell of King's Hawaiian bread. Put in freezer to make easier to slice. Take out the center of the loaf. Put dip in the hole. Use the center piece of the bread to put dip on.
Beat butter, sugar and eggs in a large bowl with a mixer for 3 minutes, until light and fluffy. Stir in bananas, flour, salt and soda; mix well. Add sour cream and nuts. Stir until well mixed. Pour batter into well-greased loaf pan. Bake at 325° for 1 hour. Check by inserting a toothpick in the center. When it comes out dry, cake is done. Cool in pan for 10 minutes.
Cook and stir garlic in hot oil until lightly browned. Add mushrooms, tomatoes and green onions. Cook 2 minutes. Add broth; simmer. Add chicken and cooked noodles. Heat through.
Mix all ingredients with mixer until well blended. Pour into pie shell and bake at 350° for 30 minutes. Let pie cool and top with Cool Whip when serving.
Combine all ingredients except crumbs. Put in a buttered casserole and top with buttered crumbs. Bake at 350° for 30 minutes.
Sift dry ingredients into a mixing bowl. Add oil and vanilla. Pour cold water over mixture and mix well "by hand." Pour into an 8-inch greased cake pan. Bake at 350° for 35 to 40 minutes. When cool, frost, if desired.
Thoroughly mix beef, egg, bread crumbs, onion and salt. Divide into 12 parts. Shape meat firmly around each cheese cube to form meatballs. Brown in skillet in shortening. Pour off fat. Add remaining ingredients; cover and cook over low heat 20 minutes or until done. Stir now and then. Makes 3 to 4 servings.
Mix all ingredients together and make into patties. Cook in skillet in hot oil; cook until golden brown on both sides.
Mix the flour with all spices except orange peel. Mix butter and sugar together gradually, then add egg, orange peel and molasses. Gradually add flour and spice mixture. Mixture is very thin. Cover with Saran Wrap and towel and leave on counter in warm place overnight. Will thicken. Grease pan. Take small amounts and roll very thin. Cut in small shapes. Bake at 300° about 8 to 10 minutes until brown. Let cool and then put in airtight container.
Mix the butter, sugars and flour together like cornmeal; save 1 cup for the topping. To remainder, add remaining ingredients. Mix and put in two 8 x 12-inch pans or one 9 x 13-inch pan.
Combine butter, herbs and seed. Cut bread in half lengthwise. Spread each with butter. Make crosswise cuts on the diagonal 2 inches apart. Place on ungreased cookie sheet. Broil 5 to 6 inches from heat 4 minutes. To serve, cut with scissors.
Brown meat and drain, then add onion and celery. Cook until tender, then add tomato sauce and ketchup. Cook 20 minutes, then add remaining ingredients. Mix well, then bake, uncovered, at 350° for 1 hour.
Cut zucchini in half. Scoop out the zucchini and leave the shell. Cook zucchini, oil, parsley and onion. Let cool. Brown ground beef and let cool. Mix both with bread crumbs and eggs. Fill shells. You can put a can of Italian stewed tomatoes over all. Bake at 350° for 45 minutes to 1 hour. Very good with a serving of rice.
Combine cake mix (use whatever flavor cake mix), Dream Whip, eggs and water in large bowl. Blend until moistened. Beat 4 minutes at medium speed. Pour batter into greased and floured pans. Bake at 350° as directed on cake mix box for size of pans.
Boil noodles. Brown meat and onion together in frypan. Add the next 4 ingredients. Cook 5 to 10 minutes. Add soup; simmer for about 10 minutes. Add sour cream; blend well, then fold in noodles. This will hold on simmer for quite a while or can be reheated. Serve as a casserole or on a platter. Garnish with parsley. Serves 4 to 6.
Combine salad dressing, curry powder, salt, pepper and lemon juice. Add rice, chicken, celery, onions and peas; mix well. Chill for 2 hours minimum. Makes 6 servings.
Preheat oven to 350°. Mix ham, cheese, broccoli and soup in a 1 1/2-quart casserole dish. Stir remaining ingredients until dough forms; drop by spoonful evenly over broccoli mixture. Bake, uncovered, 40 to 45 minutes or until top is golden brown.
Heat oven to 375°. Combine Crisco, sugar, milk and vanilla in large bowl. Beat egg; add to creamed mixture. Combine flour, salt and baking soda; add to creamed mixture, just until blended. Stir in chocolate chips. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake for 8 to 10 minutes. Cool 2 minutes.
Break angel food cake into bite size pieces. Place in a 9 x 12-inch pan. Cream the confectioners sugar and cream cheese. Add milk and Cool Whip; mix well. Pour mixture over cake. Refrigerate 1 hour. Slice strawberries and mix with glaze. Spoon over cake mixture. Refrigerate. Delicious!
Mix beef broth and enough water to make 2 cups. Add onions and boil. Add rinsed wild rice and reduce heat. Cover and simmer 20 minutes. Add long grain rice. Return to boil. Reduce heat, cover and simmer for 20 additional minutes. Toss with butter or bacon drippings and parsley. Add chopped pimiento and bacon crumbles.
Preheat oven to 350°. Spray three 9-inch round cake pans with Pam. In a large mixing bowl, beat egg yolks, whole eggs and sugar with an electric mixer for at least 5 minutes or until light and fluffy. Stir margarine pieces into hot milk until it is melted. Combine flour with baking powder. Add 1/2 cup flour mixture into egg mixture, beating slowly. Add half the hot milk mixture, 1 cup flour mixture, then the remaining hot milk; beating after each addition. Add remaining flour mixture and vanilla. Beat well. Fold in nuts. Pour batter into prepared pans. Bake 12 to 15 minutes or until wooden toothpick inserted into center comes out clean. Cool 5 minutes, remove from pans and cool completely.
Drain beans and corn; pour into 2-quart casserole dish. Mix sour cream, soup and onion; pour over corn and beans. Sprinkle cheese over it; crush crackers and sprinkle next. Melt butter; drizzle over crackers. Bake in oven at 350° for 30 minutes.
Boil butter, milk and sugar 2 minutes. Remove from heat and add chocolate chips. Beat until of spreading consistency. Perfect for brownies or 24 cupcakes.
Saute onion in a tablespoon of olive oil until golden. Remove from pan; drain on paper towels. Cut the potatoes into chunks; boil just until tender. Drain and cool. Core the peppers; cut into strips. Saute in olive oil. Drain on paper towel. Cut the tomatoes into chunks. Make dressing.
Bake pie shell in hot oven at 450° for 8 minutes. Cool slightly. Saute zucchini in 2 tablespoons butter in large skillet until tender. Remove to bowl. Remove casing from sausage; crumble and cook in butter until no longer pink. Drain on paper towel. Spread zucchini evenly over pastry shell; sprinkle crumbled sausage and Swiss cheese over zucchini. Beat eggs lightly in large bowl; add milk, cream, Parmesan cheese, salt and white pepper. Blend well. Pour into pastry shell and bake in hot oven at 450° for 15 minutes. Lower oven temperature to 350° and bake for 15 minutes more or until center is almost firm but still soft. Let stand for 15 minutes before serving. If using a normal pie pan, you will have to divide into two pans. Otherwise, use a deep square pan or dish.
Mix all ingredients together and pour into unbaked pie crust. Bake for 50 to 55 minutes at 350°.
Saute garlic in olive oil for one minute. Add tomato sauce and simmer 20 minutes. Add remaining ingredients except sardines. Pour into a 9 x 13-inch glass baking dish. Cover with plastic wrap and marinate about a week. Add sardines just before serving. Serve with assorted crackers if desired.
Mix all ingredients together and store in a tightly covered container. One serving equals 1/2 cup mix plus 1/2 cup boiling water.
Mix the ingredients together, adding more flour, if necessary, to make a stiff dough. Roll out on floured board until it is very thin. Cut into strips, about 2 x 3-inches. Drop in deep fat. Brown on one side. Turn and brown on the other side. Serve hot.
Mix and drop by spoonfuls into hot grease. Drain. Can be served as a side dish with any meat, plain, or served with syrup, butter or confectioners sugar.
Mix all together and heat at 350° for 1 hour or microwave for 5 minutes.
Cut kernels of corn down cobs and cut off cobs. Scrape milk off cobs also. Chop tomatoes, onion and bell pepper; salt and pepper. Spray large skillet with Pam. Add ingredients. Cook on medium fire with cover. Stir every so often. Serves 8.
Place soy sauce, lime juice, ginger, garlic, onions and peppers in food processor. Puree until smooth. Transfer to mixing bowl. Stir in vinegar, brown sugar, Crisco, allspice, molasses, cinnamon, thyme, pepper, nutmeg and cloves. Let stand 30 minutes. Adjust seasonings with soy sauce, lime juice and brown sugar. Marinade should be spicy, gingery, mildly hot and slightly sweet and sour. Place 16 to 24 chicken thighs with skin removed in large resealable plastic bag. Pour marinade over chicken. Seal bag. Refrigerate 2 days. Turn occasionally. Grill or broil; turn frequently to avoid charring.
Boil shrimp in shell, drain. Put in marinade 24 hours, serve cold. Peel your own.
Boil zucchini for 5 minutes. Saute carrots and onion (use Pam). Mix soup and sour cream. Layer zucchini, soup and carrots, with croutons in each layer, in 1 1/2-quart casserole dish. Make 3 layers. Bake at 350° for 30 minutes.
Beat egg whites until stiff. Add sugar gradually while beating constantly. Fold in salt, vanilla and coconut. Drop by spoonfuls on greased cookie sheet. Bake in preheated 275° oven for 20 to 25 minutes. Remove from cookie sheet immediately.
Butter a 10 x 6 1/2 x 1 3/4-inch glass baking dish. Toast bread lightly. Butter while hot with margarine. Cut slices in halves or quarters. Fit neatly in prepared dish, overlapping slightly. Sprinkle raisins between slices, not over top. Scald milk.
Break tops of flowers of broccoli into small bowl. Slice onion; divide into rings and add to broccoli. Crumble bacon and add raisins. Mix mayonnaise, sugar and vinegar; pour over salad and toss. Chill about 3 to 4 hours before serving.
Fry bacon until very crisp. Drain and crumble. Combine crumbled bacon, chopped onion and mayonnaise; blend. Spread a teaspoon of mixture on each round. Bake at 350° for a few moments.
Place all ingredients in a blender and blend 1 minute or until smooth. Makes 1 tall glass.
Mix all filling ingredients together and blend well. Pour into pie shell and bake at 350° for 45 to 50 minutes.
Heat oven to 425°. Remove gelatin from ham; place ham in a greased, shallow baking pan.
Sift dry ingredients together. Beat together butter, sugar, eggs and sour cream. Mix with dry ingredients just until flour is mixed in. Fold in cranberries and pecans. Pour in greased muffin pan. Before baking, sprinkle with 1/2 cup sugar and 1/2 teaspoon nutmeg, mixed. Bake at 350° for 25 to 30 minutes. Makes 2 dozen.
In a 3-quart saucepan, bring water to a boil. Add broccoli and onion; boil 10 to 12 minutes. Add seasonings and shredded cheese. Stir until cheese melts. Add milk, cream and butter; stir and heat to boiling. Slowly add water to flour, stirring constantly, until texture is smooth. Slowly add to hot mixture, stirring rapidly. Cook and stir until soup is the consistency of heavy cream. Makes 8 to 10 servings.
Mix all ingredients in a 2-quart casserole. Bake, covered, at 350° for 1 hour.
Brown beef in heavy kettle. Drain and add onion. Cook until onion is tender. Add remaining ingredients except cheese. Do not drain vegetables. Simmer for 15 minutes. Top each serving with grated cheese and serve with tortilla chips.
Mix flour, baking powder, salt and shortening until crumbly. Combine and add egg, water and vinegar. Mix together by hand until mixture leaves sides of bowl. Store in covered container in refrigerator. Very easy to roll out and will keep up to 2 weeks. Makes 4 crusts.
Pour off some of the liquid from the beans. Add green pepper, onion, brown sugar, corn syrup, ketchup and Worcestershire sauce. Pour into a 2-quart casserole dish. Place bacon on top.
Preheat oven to 375°. Cover 14-inch pizza pan with foil. Cut cookie dough into 1/8 to 1/4 inch rounds. Arrange in slightly overlapping pattern on prepared pan, covering pan completely. Press dough together to seal. Bake until puffed and golden, about 10 minutes. This may be made 8 hours ahead.
Mix sugar, flour, eggs, pineapple, pecans and soda with wooden spoon. Bake in loaf pan for 35 to 45 minutes at 350°.
Put seasoned turkey breast in crock-pot. Do not add water. Cook on low all night or all day. Delicious! (Makes great turkey salad.)
Grease and flour 2 (9-inch) round pans. In large bowl, with mixer at low speed, beat first 10 ingredients 2 minutes, scraping bowl frequently. Stir in apples, raisins and nuts. Pour into pans.
Boil salt and water together. Add food coloring. After salt dissolves, remove from heat and add salad oil, powdered alum and flour. Mix thoroughly, then knead while still warm, until color is evenly distributed and lumps are gone. Store in airtight container or plastic bag tightly closed.
Combine eggs,	mayonnaise, Worcestershire sauce, onion and Tabasco. Fold in crab meat. Spoon into individual baking dishes or	casserole dish. Top with bread crumbs and butter mixed. Bake in 350° oven for 10 to 15 minutes until lightly brown and bubbly.
Combine juices in saucepan. Tie spice in cheesecloth. Add to juice. Simmer 30 minutes. Remove spices and serve hot.
Place half of chicken broth and the remaining ingredients in blender container. Blend on medium speed until smooth. Stir remaining broth into the avocado mixture. Cover; refrigerate at least 2 hours. Garnish with sour cream and paprika, if desired. Yields 6 servings.
Generously butter 4 sherried egg dishes. Break 2 eggs into each dish without puncturing the yolk. Sprinkle lightly with salt, then sprinkle more generously with the seasoned salt. Grind pepper over the eggs. Dribble 2 tablespoons of the cream over the egg yolks in each dish. Sprinkle generously with Romano. Bake in preheated 325° oven for 12 to 18 minutes, depending on firmness desired and the material from which your sherried egg dishes are made. Arrange sausage around the eggs. Serve at once. Makes 4 servings.
Cream shortening, gradually adding sugar. Beat on medium speed about 8 to 10 minutes. Add eggs, one at a time, beating after each addition. Add 1 cup flour sifted with spices. Mix dried apples with the soda added to them and sweetened with a small amount of sugar. Stir in raisins (cut up, if preferred). Add pecans and pour in tube pan. Bake at 325° for 1 hour or until done.
Wash and quarter apples removing blossom end, no need to core or pare. In a large kettle, cook apples in juice until soft, about 45 minutes. Cool and press through a sieve or food mill. There should be 4 to 5 cups apple pulp. Add sugar and spices. Cook slowly, stirring often to prevent sticking, for 1 hour or until thick. Pack into sterilized jars, adjust lids and process in hot water bath for 10 minutes.
In medium saucepan, combine first 3 ingredients. Bring to boil for 5 minutes. Stir constantly. Remove from heat and stir in butter and liquid flavoring. Pour into a medium bowl. Beat with electric mixer on high speed for 4 or 5 minutes or until thick and is no longer glossy. Stir in pecans. Fill buttered plastic ice cube trays half full with mixture. Refrigerate until firm. Remove and wrap in foil candy wrappers. Store in a cool place. Yields 2 dozen.
Brown ground beef and onion. Add tomato soup and green beans. Top with mashed potatoes and cheese. Bake at 350° for 20 minutes. Makes 4 servings.
Pour in baking dish put 2 Tbsp. butter on top and bake at 350 degrees for 30 minutes.