HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In a blender container combine all ingredients except coconut. Cover and blend on low speed for 3 minutes. Pour into greased 10-inch pie plate. Let stand for 5 minutes. Sprinkle coconut over top. Bake 35 to 40 minutes or until done. Let cool before serving.
Combine these items and pour into a 10-inch pie pan. When knife comes out clean like custard, it will be done. Bake at 375° for 50 to 55 minutes.
Add 1 can Hormel chili with beans, then add meat. Serve warm over Doritos.
Drain and rinse all beans. Add the rest of the ingredients and stir well. Refrigerate at least 12 hours before serving.
Cook onion in heated butter in a large heavy frying pan until lightly browned. Remove from heat. Set aside.
Brown ground beef in skillet and drain. Cook noodles according to package and drain. Cut cheese into small chunks. Mix all ingredients and pour into casserole dish. Bake in preheated 350° oven for 30 minutes.
Mix ingredients together. Jam could be used in place of honey, or on fruit if you like. Serves 2.
Put broccoli, raisins, chopped onion and bacon in bowl. Mix mayonnaise, vinegar and sugar and add to ingredients and mix well. Chill 2 hours.
Mix together all ingredients, setting aside 3/4 cup cheese. Pour mixture into a greased casserole dish and sprinkle remaining cheese on top. Bake, uncovered, 40 to 45 minutes at 350°. Can be made 1 to 2 days ahead.
Mix all ingredients in order given. Batter will be sticky. Drop by teaspoons onto greased cookie sheets. Bake at 350° for 6 to 10 minutes. Do not overbake! To make very large cookies, use ice cream scoop and place about 6 scoops on cookie sheet. Bake at 350° for about 12 minutes. I usually opt for using heaping tablespoons. The secret is not to overbake!
Melt butter. Add onion and cook until translucent. Add hamburger, chili powder, oregano, cumin and garlic. Break up hamburger with a fork. Cook, stirring occasionally, until evenly browned. Stir in tomato soup, onion soup and kidney beans. Bring to a boil and then lower heat. Simmer, uncovered, for 30 minutes or until liquid cooks down and mixture thickens.
Combine ingredients and whisk until moist. Bake in 350 degree oven for 50 minutes or until done.
Combine potatoes, celery, onion, parsley flakes, pepper and bouillon granules in a 2-quart casserole dish. Cover with lid. Microwave (High) for 8 to 10 minutes, until vegetables are tender, stirring once. Add 1/4 cup milk to the flour and stir until smooth. Stir flour mixture, remaining milk and butter into potato mixture. Microwave (High), uncovered, for 8 to 10 minutes, until thickened, stirring frequently during cooking.
Mix all together. Bake in 2 buttered loaf pans in 325° oven, 1 1/2 hours until browned.
Pour sliced peaches in bottom of glass casserole dish. Cut them into smaller pieces (bite size). Sprinkle dry cake mix over peaches. Pour melted butter over cake mix. You can add chopped pecans to top of dessert. Bake at 350° until golden brown.
Cream oleo and sugars together. Add eggs and mix well. Add flour, baking soda, salt, vanilla and oats. Stir well. Add coconut, chocolate chips and nuts. Drop onto greased cookie sheet about 2 inches apart. Bake at 350° for 12 minutes or until lightly browned.
Cook potatoes, salt, pepper and celery seed in a small amount of water until done. Add milk and bring to a boil. Add butter. Make a thickening of 3 tablespoons of flour and a little water. Add thickening to soup and cook a few more minutes, until soup thickens.
Combine first 5 ingredients in a large mixing bowl; add eggs and oil; stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool 10 minutes in pan. Remove. Cool completely. Frost with Cream Cheese Icing.
In soup pot cook onion, bell pepper and garlic in butter until soft. Add milk, tomatoes, herbs, salt and pepper. Cover and bring to gentle boil, lower heat and simmer 1 minute. Discard bay leaf. Add corn kernels, reheat and season with salt to taste. Garnish with parsley and pass the croutons.
Preheat oven to 350°. Brush tomato skins with oil. Place, cut side up, in 13 x 9-inch baking dish. Sprinkle with salt and set aside. Combine remaining ingredients in medium bowl, spoon mixture onto tomatoes. Bake 15 minutes.
Combine all ingredients thoroughly. Store in airtight container. Stir 6 tablespoons of mix into 3/4 cup hot water. This mix gives a much richer flavor than the instant cocoa on the market and is very convenient to keep on hand and use as needed. Makes 15 servings.
Brown pork chops. Put in bottom of casserole dish. Slice potatoes. Put on top of pork chops. Add cream of mushroom. Spread soup over potatoes. Add 3/4 cup of water. Cook at 350° for 2 hours.
Fry bacon in a large saucepan until crisp; drain on paper towels. Crumble bacon. Reserve 1 Tbsp. drippings in pan. Saute onion, celery, and carrot in reserved drippings for 2 minutes. Stir in potatoes, corn, peas, milk, salt, and cheese. Cook over medium heat, stirring occasionally, until cheese melts. Top each serving with a tomato slice, bacon and a dash of seasoned pepper.
Brown, crumble and drain sausage and set aside. In covered saucepan, cook soup mix, rice and water for 7 minutes. Then combine all ingredients and place in baking dish (may be prepared day before needed). Bake 1 hour in 350° oven; serves 8 to 10. Good served with mushroom gravy.
Mix chicken, soup, liquid and spices. Bring to boil. Pour in noodles and simmer for 10 to 15 minutes. Serve with crackers or toast.
Brown hamburger (mixed with onion and pepper). Drain. In crock-pot, or on top of stove, in large kettle, combine meat mixture with rest of ingredients and simmer for as long as you like. (The longer you simmer, the more flavorful.) Pour over favorite pasta.
Mix all the above and pour into bread pan. Bake at 350° for 55 to 65 minutes.
Mix sugar, cocoa, flour and salt. Add milk and beaten eggs. Cook until thick. Remove from heat; add butter and vanilla. Pour into baked pie shell and add meringue. Bake until lightly browned at 350°.
Slice potatoes into strips. Pat dry. Toss potato strips with egg whites and seasoning. Bake on a large cookie sheet, sprayed generously with Pam, for 25 minutes at 400°. Important to turn every 5 minutes. This is what crisps the fries. Serves 4.
Cream together the oleo, shortening and sugar. Add eggs, one at a time, beating after each addition. Beat for about 20 minutes total. Add sifted flour and lemon extract. Fold in 7-Up. Bake in greased and floured deep tube or Bundt pan at 325° for 1 hour and 15 minutes.
Heat oven to 350°. Mix Miracle Whip and sugar. Add bananas, combine flour, baking soda and chips; mix until moist. Spoon batter into muffin pan, filling each cup 2/3 full. Bake 15 minutes.
Place both cups sugar and milk into a saucepan. Bring just to a boil, stirring constantly, for 3 minutes. Remove from heat. Add vanilla flavoring and peanut butter. Beat with electric mixer for 5 minutes. It is ready when the candy begins to stick to sides of pan. Pour onto a buttered platter and let harden at room temperature. Yield: 2 dozen.
Sift flour and dry ingredients together. Add oil and eggs. Mix well. Add pineapple (except for 2 tablespoons) and carrots. Add nuts. Bake in three 9-inch pans. Grease and flour. Bake at 350° for 25 to 30 minutes.
Brown 2 hamburger patties and drain grease. Put all ingredients in a crock pot with juices from the cans. Stir ingredients and cook 8 - 12 hours.	Stir every 3 to 4 hours. Serve with graded multi variety Mexican style cheese over top of chili. Excellent with cornbread or served over fritos. Serves 15-20.
Mix ingredients and pour into pie crust. Bake at 350° for 1 hour.
Mix dry ingredients; add milk and butter. Microwave; bring to a boil and let boil until you reach desired thickness. Add vanilla. If it is too thick, just add milk. To reheat, add milk.
In a large mixing bowl, combine turkey, gravy, sour cream, chili peppers, green onions and olives. Grease the sides of a microwave-safe 1 1/2-quart casserole. Sprinkle 1/3 of the corn chips over the bottom of casserole. Pour half the turkey mixture over chips. Top with half the cheese. Repeat layers, reserving last portion of corn chips.
Layer all ingredients as follows: beans, picante sauce, sour cream, cheese, olives and onions in 3-quart shallow dish. Serve with tortilla chips.
Preheat oven to 400°. Grease baking pan. Combine flour, salt, and baking soda and mix well. Stir in vegetable oil and mix, then add buttermilk and mix. Knead dough and roll out in a rectangle. Spread butter over dough. In bowl, combine sugar and cinnamon. Sprinkle over butter. Roll dough in jelly roll fashion, starting from one long side, pinch seam sealed. Cut into slices and bake until brown (approximately 15-20 minutes). Serve hot.
Cook zucchini 5 minutes and drain. Mix butter with half of the bread crumbs, then mix with other ingredients. The other half of the bread crumbs go on top. Bake at 350° for 25 to 30 minutes. Cream of mushroom soup or cream of celery soup may be used.
Dice up pepper and onion. Cook with hamburger meat. When done, drain. Add cooked noodles, Pizza Quick, cheese and pepperoni. Simmer for 15 minutes.
Mix ground beef, onion and black pepper, then brown and drain off grease. Add your red pepper, Texas Pete, tomato sauce, tomato paste, spaghetti mix and Texas red chili and simmer about 20 minutes. Then cook noodles until done. Then take out your baking dish and lay a row of noodles, then your sauce, then sprinkle both types of cheese and repeat. Then bake for about 25 to 30 minutes at 350°.
Place the chocolate bits in blender and pour the very hot coffee over the bits. Cover blender and run on high speed for 10 seconds (or until chocolate is melted and mixture is smooth). Add egg yolks and vanilla. Cover again and blend on high speed for 5 seconds more.
Pour hot water over kraut; drain and cool. Add onion, peppers, celery and pimento. Heat sugar, oil, vinegar, salt and pepper. Pour over mixture and marinate overnight.
Cream butter and sugar well. Add eggs, one at a time, beating after each addition. Add milk and flavoring. Add flour, saving 1/2 cup of flour to dredge nuts in. Add nuts last. Bake in tube pan at 325° for 1 hour and 20 minutes.
Melt margarine. Add mushrooms and garlic. Combine cornstarch and milk. When smooth, add to mushroom mixture. Bring to boil, stirring constantly. Stir in rest of ingredients. Pour into pastry shells. Cover pie with pastry. Seal and flute edges. Bake at 375° for 35 minutes.
Dissolve Jell-O in boiling water and let set until it begins to thicken. Crush crackers; mix it with oleo and 2 tablespoons sugar. Pat into a 9 x 13-inch pan, saving about 1/3 cup for topping.
Cream butter. Add the 1/2 cup powdered sugar, the salt and vanilla as you keep beating. Beat until very light. Stir in flour slowly. Add nuts. Chill. Shape into one-inch balls. Place on ungreased cookie sheet. Bake 15 minutes at 350°. Roll hot cookies in the reserved powdered sugar. Cool and then reroll in the sugar.
Mix sugar, syrup and margarine. Add eggs and pecans. Fill unbaked pie crust with mixture and bake at 400° for 10 minutes. Reduce heat to 350° and continue baking for 30 to 35 minutes.
Cut beef against the grain in 1/4-inch slices, then in 1 1/2 to 2-inch strips. Quarter tomatoes. Cut scallion stalks in 1-inch sections. Heat oil. Add salt if desired, then scallions and stir-fry until it loses redness. Stir in stock and heat quickly. Cook, covered, 1 to 2 minutes over medium heat.
Blend on high speed and simmer for 10 minutes. Baste every 15 minutes during the last 45 minutes of baking ham.
This is a very delicate dish to serve with broiled spareribs or roast pork. Cook the apples until very soft, then mash them and add butter or margarine, sugar, eggs and spice. Bake (250° to 350°) in a shallow pudding dish or pie tin until brown.
Keep corn hot and crisp in a slow 300° oven. Combine rest of ingredients and cook to hard ball stage (270°). Pour slowly over popcorn. Mix well and shape into balls using butter on hands. Makes 15 to 20 balls.
Melt butter in pan; set aside. Beat egg yolks with water and lemon juice. Cook in double boiler until mixture is thick. Slowly add melted butter to egg mixture, beating constantly. Use immediately.
Heat oven to 325°. Grease medium muffin cups or line with paper baking cups. Mix cake mix (dry) with remaining ingredients in large bowl until well blended. Fill muffin cups 1/2 full. Bake 30 minutes. Cool 10 minutes, remove from pan. Spread with lemon glaze. Makes 18 muffins.
Peel and cube eggplant to make 6 cups. Mix with the chopped green pepper and chopped onion. Cut 3 pieces of heavy-duty foil about 12 x 18-inches. Divide the eggplant mixture evenly on foil. Place 1 teaspoon margarine on mixture; sprinkle with basil or if preferred use chopped fresh basil. Close foil tightly. Place foil packs on grill 3 to 4 inches from heat. Cook for about 35 minutes. Chop tomato and place on another piece of foil. Close foil and place on grill the last 15 minutes of eggplant cooking time. Remove vegetables from foil; blend together in large bowl. Season to taste with salt and black pepper. Yield: 4 servings. Carbohydrate 11 g, protein 2 g, fat 3.3 g, calories 75.
Brown ground beef and drain. Add refried beans and salsa. Line 9 x 13-inch baking dish with tortilla chips. Pour in beef, beans and salsa mixture, top with cheese and broken up tortilla chips. Bake in 300° oven for 30 minutes or until cheese is melted. Serve with salsa and sour cream.
Make sauce of mustard, water, tomato sauce, vinegar, sugar and juice from pineapple. Top loaf with pineapple rings. Cook at 350° for 45 minutes.
Mix together all ingredients. Add salt and pepper to taste. Chill, and serve in a chilled honeydew or cantaloupe half.
Mix all ingredients. You may add food coloring if you desire. I divide dough and mix different colors. Nice for holidays. Bake at 375° for 7 minutes.
Beat with an eggbeater and store in refrigerator in covered container. If it separates, just let it stand for a while at room temperature. Always shake well before using.
Mix all ingredients together and then stir in milk gradually. Put in mold and let remain overnight in refrigerator. Keep in refrigerator.
Use only fresh vegetables, not canned or frozen. Dice all vegetables and place in a large bowl. Add tomato paste, beer, lemon, salt and garlic. Refrigerate. Serve with tortilla chips or as relish on eggs, vegetables, etc.
Cream oleo, white and powdered sugar. Add eggs, salt, oil and vanilla. Mix. Add all dry ingredients: flour, soda and cream of tartar. Mix well. It will be a moist batter. Refrigerate for at least 1 hour. This is not a good batter to roll out. Place teaspoonfuls of batter on greased cookie sheet 2 inches apart. Use a glass with a flat bottom to flatten balls. Place glass in bowl of sugar between each flattening. Bake at 350° to 400° until golden brown at edges. Do not overbake. Makes 5 dozen. A favorite family cookie.
Preheat oven to 350°. Saute sliced zucchini and mushrooms in butter. In a big bowl combine milk, dry mustard, crabmeat, Cheddar cheese, onion powder and beaten eggs. Mix together; add vegetables and mix. Pour into pie plate. Cook for 30 minutes or until knife comes out clean.
Cream butter and gradually add sugar; cream well and add eggs and vanilla. Beat well and add flour, soda and salt. Mix well and stir in oatmeal, raisins and nuts (optional). Chill dough. Drop by teaspoon on greased cookie sheet and flatten with glass dipped in sugar. Bake at 350° for 12 to 15 minutes.
Cream together sugar, shortening, beaten eggs and vanilla. Add soda (put into buttermilk) and salt. Sift together flour and baking powder. Add to mixture. Mix well. Dough will be soft. Add enough flour that it doesn't stick when rolled. Cut in desired shapes with cookie cutters. Bake at 350° for approximately 10 minutes. Makes 7 dozen.
Mix everything but chips. Add chips last. Use greased and floured Bundt pan. Bake at 325° for 1 hour.
Crumble and brown sausage. Drain and cool. In a bowl, mix eggs, milk, salt and mustard. Add cubed bread and stir. Add cheese and sausage. Refrigerate in a 9 x 13-inch pan overnight. Bake at 350° for 1 hour.
Place fish fillets on aluminum foil. Butter fish. Sprinkle with Italian seasoning. Wrap in foil. Grill for approximately 30 minutes.
Beat eggs until frothy. Gradually add the sugar and beat well. Stir in the half and half and peaches. (Put peaches through blender to make puree.) Add vanilla extract and milk. Pour into ice cream freezer. Strawberries or other fruit may be substituted. Yields 1 gallon.
Combine ground pork, veal, bread, eggs, onion, parsley and salt. Make tiny meatballs; brown well in margarine. Combine preserves with barbecue sauce; pour over meatballs. Cover dish; bake for 30 minutes at 350°.
Mix oil, sugar and vinegar for dressing. Mix vegetables to sauerkraut and add dressing. Chill and cover for several hours. Makes 8 to 10 servings.
Wash and clean lobster. Remove stomach sack and reserve tomally, if desired. In large saucepan, heat oil and saute garlic and onion until tender but not brown. Add tomato sauce and tomatoes; stir well, squashing tomatoes slightly. Add the rest of the ingredients and cook for 20 minutes. Add lobster to cooking sauce and cook an additional 30 minutes. Serve over linguine, cooked according to package directions. Makes 4 servings.
Mix cake according to directions on the box; bake. Mix Eagle Brand milk and ice cream topping. Using a straw, poke holes through cake. Pour the mixture of Eagle Brand milk and ice cream topping over the cake. Spread the Cool Whip on top of the cake. Grate the candy bar on top of the Cool Whip.
Blend together dry ingredients well. Whisk together eggs, oil and vanilla. Add to dry ingredients; mix well. Add fruit, carrots and nuts. Spoon batter into cupcake tins, lined with paper cups. Fill to brim. Bake at 350° until done. Cool for 10 minutes. Allow 24 hours before serving. Delicious with cream cheese and honey.
Heat oven to 350°. In a 2-quart casserole combine all ingredients except cheese, mix well. Bake covered at 350° for 45 to 50 minutes or until macaroni is tender, stirring occasionally. Stir in cheese; cover until cheese melts. Makes 3 to 4 servings.
Drain liquid from beans, reserving 1/2 cup. Mix liquid with soup. Arrange beans in casserole. Pour soup over beans. Cover and bake in 425° oven about 45 minutes.
In a large bowl, combine mayonnaise, vinegar, mustard, sugar, salt and pepper. Add elbows, celery, pepper and onion; toss to coat well. Cover; chill. Makes 5 cups.
Soften cream cheese; mix all ingredients together. Place in a shallow 9 x 9-inch baking pan or a 1-quart casserole dish. Sprinkle with paprika. Bake in a 350° oven until bubbly and light brown, about 15 minutes. Serve with crackers or toast.
Combine all ingredients together. Bake in two round pans. Bake at 350° for 30 minutes.
Brown meat; drain off fat. Add chili mix and stir to coat meat. Add tomatoes and 1/2 can water. Stir and cook for 20 minutes over low flame. Add to cooked macaroni and heat until warm.
In medium bowl combine all ingredients. Blend well. Cover. Refrigerate until ready to serve. Serve with fresh fruit. Makes about 1 3/4 cups of dip.
With electric mixer, thoroughly combine cheese spread, deviled ham, mayonnaise, parsley, onion and seasonings. Chill. Makes about 1 1/3 cups. Serve with assorted crackers and potato chips.
Brown the first three ingredients. Butter a casserole dish and add rice. Set aside. Add a can of cream of chicken (or mushroom) soup and two soup cans water. Add four tablespoons of soy sauce. Place in casserole dish, cover and bake for one hour at 350°. Uncover and add a can of chow mein noodles and cook 30 more minutes uncovered. This is a great dish to cook ahead.
Boil sugar, milk and oleo to 243°. Add chocolate chips, Marshmallow Creme and vanilla. Stir well. Add nuts. Pour into buttered pan to cool. Cut into squares.
Mix ingredients ahead of time. Pour over 1 bag fresh spinach. Add 1 pound of bacon, fried and crumbled. Add fresh sliced mushrooms when ready to serve.
Preheat oven to 350°. Shake flour in large oven cooking bag and place in 13 x 9 x 2-inch baking pan. Combine meat, bread crumbs, soup mix, eggs, ketchup, salt, pepper and dry mustard. Mix until blended and shape. Place in bag. Place vegetables in bag around meat loaf. Close bag with nylon tie; make 6 half-inch slits in top. Cook 1 to 1 1/4 hours or until meat loaf is done and vegetables are tender.
Cream together sugar, shortening and egg. Add mashed bananas and blend well. Last add baking soda, flour and nuts. Pour into greased loaf pan. Bake at 325° about 1 hour.
Mix all ingredients together; chill. Nuts and marshmallows can be added if desired.
Place pecan halves in a shallow baking pan in 200° oven. When pecans take on a shiny appearance, add melted butter. Stir to coat pecans and sprinkle with salt while stirring. Place pecans back in oven for at least 2 hours. Recipe may be halved.
Mix pasta, green pepper, cucumber, onion, tomato, dressing, Salad Supreme seasoning, pepperoni and celery. Let set overnight or at least several hours before serving. Mix well again before serving.
Mix milk and all ingredients except vanilla and oleo. Cook over low to medium heat until thick, stirring constantly. Pour in vanilla and put in oleo. Stir until melted. Pour into baked pie crust. Top with meringue or Cool Whip.
Combine beans; divide into four equal batches, about 3 3/4 cups each. To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3 to 4 minutes. Remove from heat; cover and let stand 1 hour. Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add spices and water. Bring to boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through. Yield: One batch makes 14 servings (3 1/2 quarts). Diabetic Exchanges: One serving (1 cup) equals: 2 starch, 1 vegetable, 1/2 meat, also, 191 calories, 293 mg sodium, 0 mg cholesterol, 35 gm carbohydrate, 13 gm protein and 1 gm fat.
Season chicken with salt and pepper. Melt butter in a black pot and brown chicken well. Remove and brown sausage. Remove. Add onion, bell pepper and garlic. Simmer 5 minutes. Add tomato sauce, Ro-Tel tomatoes, sage and thyme. Simmer 10 minutes. Add chicken and sausage and simmer until chicken becomes tender. Add rice, green onions and parsley. Stir and add enough water to cover ingredients plus 1 inch. Bring to a boil and taste for seasoning. Cover and cook on low heat until rice is tender, about 30 minutes.
Slice tops off peppers and remove seeds. Stand peppers up in a 9-inch square microwave safe dish. In a medium bowl, combine onion, cracker crumbs, ketchup, garlic salt, thyme, Italian seasoning and red pepper. Add ground meat and mix well. Stuff peppers with meat mixture, dividing evenly. Pour tomatoes or Ro-Tel with their juices around peppers. Cover tightly with microwave safe plastic wrap.
In a large pan, melt cheese and butter on low heat. Add all other ingredients and mix well. Spread on French bread slices and put under the broiler until cheese is hot and bubbly. Will keep well in the refrigerator.
Chop or shred cabbage. Place in bottom of 9 x 13 pan. Brown hamburger and onion. Add instant rice to hamburger mixture and mix well. Spoon mixture on top of shredded cabbage. Mix soup, water, sugar, catsup and Worcestershire sauce together. Pour soup mixture over hamburger rice mixture. Cover pan with foil. Bake at 375° for 1 hour or until cabbage is tender.
In a large bowl, combine flour and salt. Cut in Crisco to crumble consistency. Mix together the egg, vinegar and water; add to flour mixture. Work together to make dough. If dough is too dry, add more water than recipe calls for to make a nice soft dough, but not too sticky. Refrigerate dough in wax paper until ready to use, or can use right away.
Mix ingredients together, except carrots. Pour over carrots while still hot. Marinate for 24 hours. Keeps 2 to 3 weeks.