HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 5 ingredients with a mixer. Spread mixture in the bottom of a pie plate. Spread chopped pepper, onion and jalapenos on top. Pour pizza sauce on top and top with Mozzarella cheese. Bake at 350° for 15 minutes or until cheese melts. Serve warm with tortilla chips.
When mixed well, add 3/4 cup pecan halves. Pour the complete mixture into a 9-inch pastry-lined pan. Bake 40 to 50 minutes in a 375° oven just until set. Serve slightly warm (good cold, also) and garnished with ice cream or whipped cream. Serves 8 to 10.
Cook hamburger and onion; drain. Mix other ingredients and add to hamburger. Bake in 9 x 13-inch pan at 350° for 25 to 30 minutes.
Baking Temperature: 350°. Baking Time: 30 to 45 minutes.
Mix together and bake at 400° in muffin pans for 20 minutes. Don't overcook. Makes 12. These are wonderful!
Sift flour and baking soda together. Cream butter and sugar well. Add eggs one at a time to the butter and sugar mixture, beating well after each addition. Add sifted dry ingredients alternately with sour cream. Add flavoring. After all ingredients are mixed, beat 3 minutes at medium speed. Bake at 325° for 1 1/2 hours.
In a large mixing bowl, beat eggs until foamy. Gradually add sugar; beat until thickened. Add cream, half and half, vanilla and salt and mix thoroughly. Pour into can; add milk to line on can and	stir well. Follow your ice cream maker's instructions for proper freeze. Makes 4 quarts.
Mix well and bake on cookie sheet at 350° until done. Yields about 23 meatballs. One meatball equals 1 gram fat, 40 calories.
Cut all biscuits into quarters. Place 3/4 cup sugar and 1/2 teaspoon cinnamon in a brown bag. Add biscuit pieces, a few at a time, and shake until coated. Arrange coated pieces in a well-greased Bundt pan. Place the remaining sugars, 1 1/2 teaspoons cinnamon and margarine in a saucepan. Bring to a boil. Pour over the biscuits. Place in preheated 350° oven for 45 minutes. Piece off with toothpicks or fingers. You may add chopped pecans, if you desire.
Mix all ingredients. Use chicken broth if needed. Chop giblets and chicken very fine. Bake in greased 15 x 18-inch pan in a 350° oven for 40 minutes or until brown.
Mix all ingredients in rice cooker. Cover. Do not open until bell rings. Enjoy!!!!
Cream well the oleo, white sugar, salt, egg and baking powder. Add coffee cream or half and half and flour. Roll out and cut in desired shapes. Frost or whatever.
Mix peanut butter and cream cheese together. Add powdered sugar and milk. Lightly fold in Cool Whip. Spread in crust and chill for at least 2 hours.
Brown ground beef. Add all other ingredients, except green onion tops. Bake at 350° for 1 1/2 hours or simmer 1/2 hour on stove top. Add green onion and adjust seasonings.
Mix soup until smooth; stir in Milnot. Add tuna, peas and pimiento; blend slightly. Place 3/4 cup of chips in bottom of baking dish. Pour over tuna mixture. Top with remaining potato chips. Bake at 350° for 25 minutes. Makes 4 servings.
Combine all ingredients, except parsley. Put on waxed paper and shape into log. Roll in parsley. Chill. Freezes well.
I use a potato masher to mash bananas until liquid and use it to continue stirring in all ingredients. Preheat oven to 350°. Butter and flour 4-1 lb. coffee (metal) cans. Pour equally into the 4 cans. Bake approximately 1 hour or until brown and done on top.
Cook and drain broccoli. Mix all ingredients together, except crackers. Pour into a baking dish and cover with Ritz crackers. Bake at 350° for 35 to 40 minutes.
Mix all ingredients except the bread crumbs and 1/4 cup melted margarine. Spread the mixture in a 13 x 9-inch baking dish. Mix the bread crumbs into 1/4 cup melted margarine. Sprinkle over the casserole. Bake at 350° for 1 hour.
Cook rice separately in 2 cups of water. Brown meat and onion together in a large soup pot. Drain off grease. Add cooked rice, vegetable juice, kidney beans, carrots, tomatoes, chili powder, pepper and garlic to meat and onions in a large pot. Bring to boil. Serve. Makes a meal for 6 people. Goes well with cornbread.
In a large skillet, saute bacon until some fat is rendered. Add onion, celery, carrot, garlic, and red pepper. Saute until vegetables are soft, about 10 minutes. Add tomatoes and cook another 10 minutes. Stir in beans, add broth, and bring to a gentle boil. Add pasta and cook gently until pasta is tender, but firm. Serve immediately with Parmesan cheese sprinkled on top.
Lightly brown beef and onion in skillet; drain. Add salt and pepper. Stir in ketchup and tomato sauce. Heat thoroughly. Turn into 1 1/2-quart casserole. Place cheese over beef mixture. Top with biscuits. Bake at 425° for 20 to 25 minutes or until biscuits are golden brown. Makes 4 to 6 servings.
Boil the first 4 ingredients 5 minutes. Remove from heat and add the soda and vanilla. Pop approximately 2 gallons popcorn. Cover popcorn with syrup mixture. Bake on 2 cookie sheets at 250° for 1 hour. Stir every 15 minutes.
In mixing bowl, dissolve yeast in water; stir in Bisquick mix, egg and the 1 tablespoon of sugar; mix well. Turn onto surface dusted with additional Bisquick mix. Knead gently for 20 strokes. Place dough on center of a greased 15 1/2 x 12-inch baking sheet. Roll to 14 x 9-inches.
Measure warm water into a large bowl; sprinkle in yeast and stir until dissolved. Add sugar, salt, margarine and 3 cups flour; beat until smooth. Stir in remaining flour. Knead until smooth and elastic, 8 to 10 minutes. Place in a greased bowl, cover and let rise until double.
Tear one bread loaf into four pieces (make four out of one loaf). Make each piece into a round pizza shell. Top each with Provolone cheese slices, boiled ham, pepperoni, cut up onions and mushrooms and chopped sweet peppers. Top with shredded Mozzarella. Put a little sauce over all, fold over and seal. Bake at 350° for about 20 minutes.
Cut the lard into combined dry ingredients. Stir in lightly beaten egg and water. On floured board, roll out as thinly as possible. Cut into 2-inch squares and cook in chicken, ham or beef broth. Add an onion, 4 potatoes (sliced) and minced parsley. Stir with a fork so pot pie does not stick together and cook for about 20 minutes. If too dry, add boiling water to broth.
Serve on lettuce leaf with fresh fruit at side of plate. Serve with muffins, banana bread, etc.
Combine butter, flour and pecans; mix well. Press into a 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes; let cool.
Chop the sweet pickles, olives, green peppers and eggs. Dice the Velveeta cheese. Mix the ingredients together with approximately 1 cup of mayonnaise (more or less, depending on your liking).
Mix first 5 ingredients in medium bowl. In small bowl mix peanut butter, milk, egg, margarine and vanilla. Mix well. Add first mixture until all flour is moistened. Pour batter into greased 9 x 5-inch loaf pan. Bake at 375° for 1 hour or until toothpick comes out clean. Cool in pan 10 minutes.
Mix Cool Whip and pudding. Drain pineapple and add. Add marshmallows; mix well and chill. Keep in refrigerator.
Put all ingredients in pan. Bring to a boil. Cook for 1/2 hour. Last 10 minutes, add 2 beaten eggs and 1 teaspoon vanilla.
Line buttered casserole with corn. Layer half of all the other ingredients and then repeat. Dot with butter. Bake at 250° for 1 1/2 hours.
Mix all ingredients together. Bake at 350° for 20 minutes in 9 x 13-inch baking dish. Serve over rice or pasta. Serves 3 to 4.
*Can use tomato, green pepper, broccoli, mushrooms, onions and red pepper.
In large Dutch oven, heat 2 tablespoons oil and 2 tablespoons butter. Add 1/2 of chicken breasts and saute until brown on all sides. Remove. Brown remainder of chicken. Remove from pan. To drippings, add onion and carrot. Saute, stirring, 5 minutes, or until golden. Return chicken to pan. Heat. Heat cognac in ladle over gas flame or electric burner. Ignite cognac with match. Pour flaming cognac over chicken. Add wine, tarragon, chervil, salt and pepper. Bring to boiling. Reduce heat and simmer gently, covered, 30 minutes. Remove chicken to heated platter. Keep warm. Strain drippings, reserving veggies in a warm place. Return drippings to pan. In small bowl, combine cream, yolk and flour. Mix well with whisk. Stir into drippings in pan. Bring just to boiling. Add more wine if sauce seems too thick.
Cook onions in margarine over low heat. Add remaining ingredients and stir until cheese melts. Serve with vegetables or chips.
In skillet, combine margarine and almonds. Saute until almonds are slightly brown. To this, add the remaining ingredients. Bring mixture to a boil. Reduce heat to simmer, cover and continue cooking for 20 minutes or until all water is absorbed. Fluff with a fork.
In a large pot combine beef, water, salt and pepper; bring to a boil. Reduce heat; add the barley, celery, carrots, onions and potatoes. Simmer for two hours. After two hours stir in the milk and serve with bread. Serves 10 to 12.
Melt chocolate over hot water. Remove from heat and stir in 1/2 cup sugar and the corn syrup. Blend in bourbon. Combine crumbs and nuts, add chocolate mixture and blend well. Shape quickly into 1-inch balls and roll in sugar. Store in airtight container and let stand several days to ripen before serving. Makes 4 1/2 dozen.
Wash and pick over beans. Cover with cold water. Add soda and soak for 8 hours or overnight. Rinse beans and boil in fresh water until skins wrinkle, 8 to 10 minutes. Drain off bean water and set aside. Place whole onion in bottom of bean pot or 3-quart baking casserole dish with lid. Add beans, syrup, salt and mustard. Stir to coat. Cover beans with the bean water. Bake for 6 to 7 hours in a 300° to 325° oven. Check and add water as needed.
Cream butter, cream cheese and sugar. Add eggs, one at a time. Sift flour 4 times and add gradually. Mix well with vanilla and lemon flavoring. Bake in tube pan for 1 hour and 10 minutes at 350°. Check and leave longer if needed.
Mix all ingredients. Bake in 2 greased and floured loaf pans for 1 hour at 350°. Can also be baked in a Bundt pan.
Bake cake mix as instructed. In a large mixing bowl, break up the cake mix after it has cooled. Pour Kahlua over the cake until cake is very moist and crumbly. Mix Cool Whip with powdered sugar (about a cup). Prepare pudding as instructed.
Crush Oreos and place in 9 x 13-inch pan. Melt butter and pour over Oreos. Refrigerate 1 hour.
Cook sausage until brown; drain. In same pan, melt butter; brown hash browns. In 2-quart dish, layer sausage, potatoes and cheese. Beat eggs, milk and salt; pour over casserole. Bake at 350° for 45 minutes or until firm. Serves 8.
Cream butter, sugar, eggs, milk and vanilla. Sift flour, salt and baking powder together and add to creamed mixture. Chill until cold all the way through. Roll out on floured pastry cloth or pastry board and cut any shape you want to. Bake on ungreased cookie sheet at 375° for approximately 8 minutes.
Mix all ingredients and marinate overnight. Even better if you let them marinate for 2 to 3 days.
Clean the pumpkin; remove seeds. Cut the pumpkin into small pieces. Saute the onions and garlic in the peanut oil, add to the 8 quarts of chicken stock; add the pumpkin, hot diced peppers and ham. When the pumpkin is tender, mash or puree. Simmer slowly for 30 minutes more.
In 4-quart pan put beans and onion and salt into 2-quarts of water. Put in ham or bacon, stirring occasionally. Cook for 2 1/2 hours or until tender.
Pour milk into large bowl. Add pudding mixes. Beat for 30 seconds. Add lemonade concentrate. Beat 30 seconds more; will be thick. Immediately stir in whipped topping. Spoon into crust. Refrigerate 4 hours or until set. Store leftover in the refrigerator.
Heat griddle. Combine eggs, milk and cinnamon in a deep dish and beat until smooth. After griddle is heated, open and put a little butter (or margarine) and spread around on griddle. Dip bread slices into batter and put on griddle. Cook a couple of minutes on each side of bread until golden brown. Take off griddle and add butter or margarine and syrup or fruit to your liking.
Combine all ingredients, except pecans; mix well. Chill at least 1 hour. Roll in pecans.
Cream oleo and sugar. Add egg yolks. Mix flour and soda. Add to shortening. Mix alternately with buttermilk. Add vanilla, nuts and coconut. Fold in stiffly beaten egg whites. Beat 25 minutes at 350°. Put in 2 or 3 (9-inch) pans.
Bring the first 3 ingredients to a boil; cool. Sift together the flour, sugar, baking soda and salt in a large mixing bowl. Add cooled cocoa mixture to dry ingredients. Beat the eggs, sour cream and vanilla into batter. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Dissolve jello in boiling water. Add ice cubes; stir. Add lemon juice, crushed pineapple and grated carrots. Chill slightly. Fold in pecans and finish chilling. Enjoy!
Chop all of the vegetables fine. Pour 1 cup sugar on top, then set aside. Boil 1 tablespoon sugar, salt, salad oil, celery seed and vinegar. Pour over cabbage and mix well. Set in refrigerator for 24 hours. Will keep for several days.
Place potatoes in a large bowl; add cold water to cover. Let stand 15 minutes. Preheat oven to 425°. Spray cookie sheet with nonstick cooking spray. Set aside. Drain potatoes. Dry potatoes, using paper towels. Place in a large bowl and sprinkle with oil, salt and pepper. Place on cookie sheet. Bake for 20 minutes. Turn potatoes and sprinkle with garlic. Bake 20 more minutes.
Mix the first 3 ingredients together. Gradually pour in club soda; mix lightly. Drop by spoonfuls onto baking sheet. Bake at 400° for 22 minutes. Brush with oleo halfway through cooking and also after biscuits are done.
Bring water, sugar, salt and cream of tartar to a boil. Add crackers and set off heat. Add a lump of butter and some cinnamon. Pour in unbaked pie shell. Add whipped topping.
In a greased 8 x 12-inch dish, combine first two ingredients and 1 cup of cheese. Blend soup and 3/4 cup milk. Pour over casserole. Bake, covered, at 400° for 15 minutes.
Roll diced apples and cranberries in sugar. Place in greased baking dish. Mix other ingredients and sprinkle over apples and cranberries. Bake at 350° for 45 minutes. May be made ahead.
In a 2-quart saucepan, stir together first 6 ingredients. Stirring constantly, bring to a boil over medium heat. Boil for 3 minutes. Remove from heat. Stir in vanilla. Serve warm over ice cream or cake. Makes 2 1/2 cups.
Cook potatoes in skins. Cool, peel and coarsely shred. In saucepan, over low heat, combine cheese and oleo, stirring occasionally until almost melted. Remove from heat; blend in sour cream, onions, salt and pepper. Add potatoes, mixing lightly, and turn into a greased 2-quart casserole dish. Dot with 2 tablespoons oleo. Bake for 25 minutes or until heated through in preheated 350° oven.
Put first four ingredients into a small mixing bowl and beat until foamy. Gradually add sugar, beating until stiff but not dry. Add vanilla. Spread on top of pie filling, being careful to spread to crust and seal edges. Bake at 350° until meringue is a golden brown.
With mixer blend all ingredients but crab. Drain crab. Break up and add to mixture with spoon. Refrigerate. Serve chilled with crackers, vegetables or chips.
Cut broccoli into bite-sized flowerets. Steam 2 minutes in the microwave; drain. Place broccoli in a salad bowl. Add the sliced olives, chopped eggs, green onions and bacon. Combine salad dressing, mayonnaise and Parmesan cheese. Just before serving, pour over broccoli salad and toss. This becomes a meal with the addition of stir-fried chicken.
Put sugar into heavy iron skillet and heat slowly, stirring constantly, just until sugar is melted and turns a light brown (300° plus). Butter baking pan or cookie sheet. Spread peanuts over surface, sprinkle with salt, then warm tin slightly. Pour melted sugar over peanuts. When cool, break into pieces and store in tightly covered container.
Cook ground beef and onions until ground beef is brown and onions tender. Drain fat. Stir in undrained tomato, beans, rice, water, green pepper, chili powder, salt and garlic salt. Bring to boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Top meat mixture with shredded cheese. Cover and heat about 3 minutes or until cheese is melted. Sprinkle corn chips around edges. Makes 6 servings.
Fry meat until browned, breaking up with fork into little pieces, then drain. Mound each tortilla chip with meat, tomato, onion and cheese in that order.
Cream together the Crisco, sugar and vanilla. Mix in flour (a little at a time). Stir in oats and raisins. Drop by teaspoons onto greased cookie sheet. Bake at 375° until light brown, 12 to 15 minutes. Yields 6 to 8 dozen.
Set beets aside. Boil 1 dozen eggs and peel when cool. Set aside.
Preheat oven to 300°. Combine butter and sugar in a saucepan over medium heat. Cook, stirring constantly, until smooth. Remove from heat. Add eggs; mix thoroughly. Stir in vinegar, vanilla and salt. Beat to blend and pour into unbaked pastry shell. Bake 50 minutes or until it tests done.
Cream margarine until light. Cream in sugar and beat until fluffy. Beat in eggs one at a time. Beat in 1 cup of flour, alternating with ginger ale, until all ingredients are used. Pour batter into two greased and floured 9 x 5-inch loaf pans or one 10-inch tube pan. Bake in preheated 275° oven for one hour and 45 minutes, or until knife or cake tester inserted in middle of cake comes out clean and cake has begun to shrink from sides of pan. Let cool in pan.
Rinse potatoes and dry. Brush 1 tablespoon margarine on bottom and sides of a 9-inch pie plate; sprinkle with 1 tablespoon of cheese. Toss potatoes with remaining margarine. Layer 1/3 potatoes on bottom of pie plate; sprinkle with 1/3 of cheese; salt, pepper and garlic powder as desired. Repeat with 2 more layers. Bake at 400° for 1 hour or until potatoes are tender and lightly browned.
Saute seafood and shallots in 4 tablespoons butter for about 5 minutes. Sprinkle with 6 tablespoons sherry, salt and pepper. In a pan, melt 3 tablespoons butter. Add flour and stir. Add milk and remaining sherry. Stir constantly until thickened. Put in casserole. Sprinkle bread crumbs and Parmesan cheese on top. Bake 1/2 hour at 400°.
Wash beans and place in a large pot. Add water. Boil for 2 minutes. Remove from heat. Let stand, covered, 2 hours. Drain and rise. Add fresh water to cover. Add 1 teaspoon of salt and then hocks. Bring to a boil, then simmer, covered, for 1 hour. Remove skin and bones from hocks. Return meat to a pot. Stir in 1/2 teaspoon of salt and rest of ingredients. Simmer 1 1/2 hours, stirring occasionally, until done.
In large skillet, saute sausage and garlic over medium-high heat for 10 minutes. Add mushrooms and onion; cook another 3 to 4 minutes. Stir in tomatoes with juice, basil, oregano and bouillon cube, stirring to break up tomatoes. Add zucchini; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally. Cook 15 minutes, until zucchini is tender. Toss with twist trio. Sprinkle with parsley.
Beat eggs, add sugar, salt, vanilla and mix well. Add to scalded milk. Bake in Corning casserole uncovered 10 minutes at 400° and 25 minutes at 325°.
While browning ground beef in a pan, mix other ingredients in crock-pot. Add browned beef and cook on high for a while, then turn on low.
In saucepan, melt chocolate and oil over low heat, stirring constantly. Remove from heat and stir in peanut butter. In a large bowl, pour mixture over cereal, gently tossing until well coated. Place sugar in small trash bag. Add coated cereal and close bag tightly. Shake bag gently until cereal is thoroughly coated with sugar (may need more than 2 cups). Keep in airtight container.
Mix cake mix, oil, eggs and sour cream. Put 1/2 of batter in oblong pan. Mix brown sugar and cinnamon; sprinkle on top of batter; add the other 1/2 of batter. Swirl top. Bake 40 minutes at 325°.
Hand beat eggs; mix rest of ingredients with eggs. Bake in Bundt pan for 40 minutes at 350°. Cool in pan for 15 to 20 minutes. Sprinkle with powdered sugar.
Mix together chicken, sherry and nutmeg. Set aside. In a large skillet, saute mushrooms and margarine until tender. Add flour, salt and pepper. Stir until bubbly. Add milk, broth and soup, slowly stirring until mixed well. Add chicken mixture and pepper to taste. Heat through and serve over rice or noodles. Tastes best over pastry shells.
Combine sugar, cream cheese, salt, vanilla, evaporated milk and coconut. Form into big ball and chill for 15 minutes. Roll into small balls using your hands and then roll to coat in cinnamon. Makes about 100 candies.
Mix all ingredients in a bowl and pour over shredded cabbage. Chill before serving.
In a large mixing bowl, combine all ingredients except meatballs. Mix thoroughly. Place meatballs in the bottom of a 13 x 13 casserole dish; pour mixture over meatballs. Bake at 350° for 1 hour.
Preheat oven to 350°. Cream together the butter and Sugar Twin. Add egg, vanilla, nonfat milk and water; beat for 1 minute at medium speed. Fold in chocolate candy. Drop from teaspoon onto greased cookie sheet. Bake for 20 to 25 minutes at 350°.
Combine the first 3 ingredients. Add mayonnaise for consistency. Serve with crackers.
Put all ingredients in baking dish. Cook 45 minutes to 1 hour at 350°. Stir about 3 times while cooking.
In a medium saucepan combine salsa and cheese. Cook, stirring occasionally, over medium heat until cheese melts. Set aside 1 1/4 cups sauce. Stir chicken into remaining sauce. Spoon some of the chicken mixture down the center of each tortilla. Place filled tortillas, seam side down, in a greased baking dish. Cover with foil. Bake at 375° for 15 to 20 minutes or until heated through.
In bowl, toss apples and syrup until apples are coated. Spread apples in a casserole dish. Cover and bake in oven at 350° for 25 minutes. Mix sugar, butter and beaten egg. Stir in flour, orange peel and orange juice. Spread batter over hot apples. Return to oven. Bake 30 minutes more, uncovered.
Cream shortening and powdered sugar, then add vanilla and beaten egg until fluffy. Add dry ingredients. Drop by spoonfuls on cookie sheet. Bake 10 to 13 minutes at 350°.
Dissolve the raspberry gelatin in 1 cup boiling water. Stir in pie filling. Turn into a 9 x 9 x 2-inch pan. Chill until firm. Dissolve the lemon gelatin in remaining 1 cup boiling water; cool. Beat cheese with mayonnaise until blended and smooth. Gradually add lemon gelatin. Stir in pineapple and marshmallows. Chill until partly set. Fold in whipped cream. Spoon over cherry layer. Top with pecans. Chill until set.
Preheat oven to 350° (325° for glass dish). In small mixing bowl, combine sweetened condensed milk, ReaLemon and rind; set aside. In large mixer bowl, beat margarine and sugar until fluffy. Add flour, oats, baking powder and salt; mix until crumbly. Spread half the oat mixture into lightly greased 13 x 9-inch baking pan. Press down firmly.
Brown onion and hamburger in small amount of oil; drain. Add remaining ingredients and blend well. Pour into casserole and bake at 300° to 350° for 30 minutes. Very good to take camping.
In 1-quart glass measure, combine 10 ounces chocolate and butter. Heat in a microwave oven on High until melted and smooth when stirred. Stir in jam and liquor until well blended. Cover and refrigerate until firm, about 4 hours, or overnight.
Combine yeast, water and sugar together. Stir until yeast is dissolved. Let stand for a few minutes. Place flour and salt in large bowl. Stir in yeast mixture and slightly cooled potatoes. Mix until a smooth, soft dough forms. Knead on floured surface, using as much as 1 cup of flour, if needed. Knead dough for 20 minutes, until a silky dough appears. Let dough rise in covered greased bowl in warm place until double in size, 30 to 45 minutes.
Boil chicken. Debone. Shred chicken and put into a pot. Add soups and one block of grated cheese. On low heat, mix until cheese is melted and mixed together. Put half of the mixture into tortillas and roll up like an enchilada. Place into a pan and put the rest of the mixture on top of the enchiladas. Add the other block of cheese to the top. Place in oven on low heat until cheese is melted.
Wash spinach, remove stems, and tear leaves into small pieces. Add feta cheese and grapefruit. Mix. Stir in dressing just before serving.