HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs, butter and sugar for 10 minutes. Pour into crust. Spread over mixture the pineapple, bananas, pecans (optional) and Cool Whip. Makes 2 pies or 1 oblong pan. Keep cool.
Pick up the phone and call Sugar-n-Spice to place your order. Get in your car and drive to S. Pine Street. Go inside to pick up your meal and pay Mrs. Copses. Bring home and enjoy.
Combine flour, sugar, nuts and butter; spread into a 9 x 13-inch baking pan. Bake 20 minutes at 350°, stirring occasionally. Crumble when cool. Reserve 1/3 of this for topping. Spread remainder back into the pan. Combine unbeaten egg whites, sugar and lemon juice in a large bowl. Beat for 10 minutes. Fold in whipped cream and strawberries. Pour over the crumbled mixture. Add topping; freeze 6 hours before serving.
Mix all ingredients together and bake in large pan for 1 hour at 300°. Do not grease the pan.
Mix cake mix as directed. Pour 1/2 in bottom of 11 x 14-inch pan. Bake for 15 minutes at 350°. Melt caramels, butter and milk. Pour over bottom layer. Pour the rest of the cake over this with chocolate chips and chopped nuts. Bake for 20 minutes. Top with whipped cream and serve.
Heat oil over low heat. Add zucchini, onion and parsley. Saute until soft about 5 minutes. Remove from heat; set aside. Beat eggs in a large bowl with grated cheese and seasonings. Add zucchini mixture and chopped Cheddar cheese; blend well. Pour into lightly greased 9-inch square pan. Bake at 350° until just firm in the center. Will take about 20 to 25 minutes. Serves 6. Best if eaten hot out of the oven.
Sift together flour and salt. Soften yeast in 2/3 cup of potato water. Add to flour and salt. Add honey, oil and 1 1/3 cups potato water. Add lightly beaten eggs. Beat into a dough. Knead for 10 minutes. Let rise at room temperature unti double in bulk (1 1/2 to 2 hours). Knead dough until smooth and elastic. Roll pieces of dough and make into bagels (doughnut shape). Add sugar to boiling water. Drop bagels into boiling water (a few at a time). Bagel should sink. When it rises, turn over and boil one minute longer. Place on a greased cookie sheet. Bake in 450° oven for 10 to 15minutes, or until golden brown.
Measure all ingredients into blender; mix on high speed until smooth (or beat all ingredients with rotary beater). Makes 2 servings.
Tear chicken into pieces. Add cooked rice, soup, onion, mayonnaise, pimento, water chestnuts and green beans. Top with paprika, cheese and croutons. Bake at 350° for 30 to 40 minutes.
Mix first 6 ingredients together. Pour into 13 x 9-inch ungreased pan. Mix Bisquick with 1 1/2 cups milk. Pour over mixture and spread. Sprinkle with parsley, if desired. Bake at 450° for 27 to 30 minutes. Let stand 5 minutes before serving.
Break cake into bite-size pieces in bottom of large punch bowl. Prepare pudding mix as directed on box. Fold in ice cream. Pour half of mixture over cake. Make Jell-O as directed on box, folding in strawberries. Pour half over pudding mix. Slice 2 bananas over this. Repeat layering process with pudding, Jell-O and bananas. Spread Cool Whip on top. Garnish with whole strawberries.
Mix flour, sugar, cocoa and baking soda. Make three holes in dry ingredients and pour in vinegar, vanilla and oil. Pour water over entire mixture and mix until smooth. Pour into a 9 x 13-inch pan and bake at 350° for 20 to 30 minutes.
Cream sugar and Crisco. Add eggs and spices. Stir soda and buttermilk together and add. Then add flour, berries, etc. Mix all. Bake about 40 to 50 minutes in 3 layer cake pans greased and floured at 350°.
Preheat oven to 375°. In ovensafe dish, melt butter. Stir in sugar, milk and flour. Mix well. Stir in fruit. Cook until top is golden brown. Serve hot!!!!!
Sift together the dry ingredients. Add peanut butter, shortening and 2/3 cup milk. Beat until smooth. Add remaining 1/3 cup milk and eggs. Beat well. Bake at 350° for 30 to 35 minutes.
Place all ingredients in a bowl and stir until the sugar dissolves. Stir in cabbage. You can add raisins if you want. Good served with fried catfish.
Combine soup, egg, water and seasoning in bowl. Saute vegetables in butter. Stir in dressing mix and soup mix. Put in oblong Pyrex dish and bake 30 minutes at 350°.
Hold bread under cold water faucet until wet. Press out as much water as possible. Crumble over meat and add egg, salt, pepper and onion. Mix together lightly with a fork. Place in a greased baking dish and shape. Place 1 1/2 slices of bacon on top. Bake at 325° for 40 minutes. Mix soup and water together; pour over meat loaf after it has baked 40 minutes. Cook 20 minutes longer. Serve with tomato gravy on each portion.
Saute sausage and drain. Beat eggs with milk; add salt and mustard. Layer bread on the bottom of oiled 9 x 13-inch baking dish. Spread the sausage and cheese over the bread, then pour the egg mixture over all. Bake at 350° for 45 minutes. (This can be completely assembled the night before.)
Combine baking soda, water and vanilla in a small dish and set aside. Place sugar, water and corn syrup in a deep 3-quart heat resistance, non-metallic casserole. Stir to blend.
Mix all ingredients (in order listed) well. Spread in greased 9 x 13-inch pan. Bake at 350° about 35 to 30 minutes or until toothpick inserted in center comes out clean.
Combine meat, pepper, onion, garlic, eggs, bread crumbs and some sauce (1/2 can) for consistency into bowl and mix together. Transfer to baking dish (mold it into shape). Pour rest of sauce over meat. Cover with tinfoil. Place in 375° oven for 1 hour. Should be brown inside. Uncover; remove foil first few minutes but don't burn.
Preheat oven to 475°. Slice the potatoes thin in rounds and toss them well with the olive oil. Line a cookie sheet with parchment paper and spread the rounds out in a single layer. Bake until the chips are cooked through and beginning to crinkle at the edges, about 15 minutes. Toss with the oregano, basil and pepper and serve at once. Great with turkey sandwich.
Preheat oven to 350°. Sift all dry ingredients together (cake flour, baking powder, cinnamon, nutmeg and salt). In a large mixing bowl, combine the vegetable cooking oil and sugar. Beat the mixture until it becomes smooth. Add egg yolks and beat well. Add the hot water. Stir well. Add all the dry ingredients. Stir in the vanilla, then the sweet potatoes and nuts. Beat well.
Mix all ingredients; will be very stiff. Bake until bubbly. Cover with 2 rolls of Ritz crackers (crumbled with butter). Cook at 350° until slightly brown.
Wash squash blooms. Make batter with flour, pepper, salt and water. Dip blooms in batter and fry in oil in hot frying pan. Brown on both sides.
Mix all together, adding some of the chicken broth to keep from being too dry. Bake at 350° for 30 minutes.
Boil chicken breasts until done (about 20 to 25 minutes). Keep chicken broth. Cut chicken into small pieces. Add cream of chicken soup to chicken broth. Stir until smooth. Pinch biscuits into small pieces and add to mixture. Salt and pepper to taste. Let cook for 20 to 25 minutes on medium or until biscuits are hard and fluffy.
Brown and crumble sausage; drain on paper towels. Mix eggs, milk, mustard and salt. Stir in bread, sausage and cheese. Pour into a 13 x 9 x 2-inch pan. Cover with foil; refrigerate overnight. Bake, uncovered, for 1 hour.
Wash ducks inside and out; dry. Salt insides of ducks. Peel oranges and divide into sections. Cut apples into wedges. Combine apples, oranges and bread crumbs and stuff ducks. Place ducks in roasting pan. Mix jelly with a little cinnamon, cranberry sauce, rum and lemon juice together and pour over ducks. Place roaster in oven, uncovered, at 350° for approximately 1 hour. Baste every 10 minutes while cooking. Serve with cooked rice (cooked birds on top of it) and pour leftover sauce over the top; add garnish for final touch.
Heat milk with margarine. Mix sugar, eggs, vanilla, salt and flour. Pour in milk mixture. Stir until creamy. Put a layer of bananas, a layer of wafers and then milk mixture alternately.
Sift flour with baking soda and salt into a large bowl. Add sugars, egg, vanilla and butter with a wooden spoon or hand electric mixer at medium speed. Beat until well combined, about 1 minute. Stir in nuts and chocolate chips.
Stir yeast into 1/4 cup warm water and let stand 5 minutes to dissolve. Mix margarine, sugar, salt, egg, milk and dissolved yeast in large bowl and beat until smooth. Add the flour and beat vigorously until well blended. Cover and let rise in warm spot for 1 hour. Stir down and fill buttered muffin tins 1/2 full. Cover and let rise for about 30 minutes. Preheat oven to 400°. Bake rolls for 15 to 20 minutes.
Mix. Press in 9 X 13 pan (or can be bigger). Greased pan. Bake 20 minutes at 350°. Cool.
Preheat oven to 350°. Cook rice. While rice is still hot, add the cheese. Mix well. Add the bell pepper, chilies, parsley, garlic and onion. Fold in the milk, oil, salt and pepper. Put in lightly oiled casserole and bake for 1 hour.
Mix and bake cake mix according to box directions in a greased and floured 10-inch tube pan at 350°. Cool and split into 3 layers.
Saute turkey; drain. Return to kettle and add all other ingredients. Cover and simmer for about 45 minutes.
Combine soup, crabmeat, milk, noodles and mayonnaise. Sprinkle with cheese. Cover and bake 25 minutes at 350°. Uncover and top with onion rings. Cook 10 minutes longer.
Combine oil and garlic and let stand 30 minutes. Remove and discard garlic. Place crackers in a bowl. Sprinkle with oil.
Combine vegetable oil, liquids, sugar, vegetables and seasonings. Heat thoroughly, but do not cook enough enough to soften vegetables. Brown ground chuck and drain well. Add browned meat to the sauce and stir. Serve on hamburger buns. Serves 100 people.
Mix 1 stick oleo, 1 cup flour and 2 tablespoons water with fork. Spread on bottom of cookie sheet. Boil 1 stick oleo in 1 cup water. Add almond flavoring. Remove from heat and add 1 cup flour. Beat in eggs, one at a time, until thick. Spread over first layer. Bake at 350° for 60 minutes. Spread with a butter frosting and nuts.
Cook the broccoli according to package directions (but do not add salt); drain well. Saute onion in butter in a medium saucepan, then add the cooked broccoli and the remaining ingredients. Cook over medium heat until cheese melts, stirring often to keep from burning on the bottom of the pan. You may double or quadruple the recipe easily.
Combine first 5 ingredients. Stir in remaining ingredients. Cover; chill. Makes 4 1/2 cups.
Preheat oven to 350°. Sprinkle cheese, crab flakes, onion, flour and seasonings in pie crust. Beat together eggs and half and half. Pour over cheese mixture. Bake 50 to 55 minutes or until set. Yield: 6 servings.
Sift dry ingredients together. Cream oil and sugar. Add beaten eggs. Beat. Then add dry ingredients alternately with baby food. Last, add nuts if desired. Bake in a lightly greased tube pan. Bake at 350° for 1 hour.
Peel shrimp, leaving tails on; devein and set aside. Melt butter in a large skillet. Add shrimp, crabmeat and the rest of the ingredients. Bring to boil; reduce heat and simmer 4 to 5 minutes. Spoon into 4 individual serving dishes. Arrange shrimp around crabmeat.
Combine pinto beans, black-eyed peas, white beans, lentils, split peas, salt, pepper, onion, celery seed and garlic in a 5-quart pan. Fill the remainder of the pan with water. Bring to a boil and boil on high for 15 minutes. Turn heat to medium temperature and cook for 1 hour, adding water when needed. Turn temperature to low and add rice, ground beef, bouillon and parsley. Cook until all beans are very tender and the soup is thickened.
Soak cabbage in water (to cover) with 1 tablespoon of salt mixed in for 15 to 20 minutes. Rinse and drain well. Put in a large pot with no more water added. Put cloves in onion halves. Add to cabbage. Add all other ingredients. Let boil, then simmer, covered, for one hour.
Blend cream cheese and marshmallow cream thoroughly. Serve with strawberries, pear slices or other fruits. Makes 16 servings. Two teaspoons contains 92 calories and 5 grams fat.
Combine ingredients, beating well. Let stand 5 minutes (oats to absorb). Drop by spoonfuls onto greased cookie sheets. Bake at 350° for 15 to 20 minutes.
Cream butter and sugar. Add eggs and beat well. Add flour sifted with soda, baking powder and spices alternately with applesauce. Mix well. Fold in nuts and raisins. Pour in well greased and floured tube pan. (Loaf pan may be used if desired.) Bake 50 minutes to 1 hour at 350°.
Combine flour, cornmeal or oatmeal, salt, baking powder and brown sugar in bowl. Combine in another bowl the milk, eggs and oil. Mix and beat with a whip. Add liquid to dry ingredients and stir until just mixed. Add apples and chopped nuts. Bake on a moderately hot, lightly greased waffle iron.
Melt Velveeta in milk. When Velveeta cheese is melted, add pimiento, sugar, vinegar and beaten egg. Cook 10 minutes, stirring constantly. Cool. Add mayonnaise.
Preheat oven to moderate 350°. Brown beef and onions in a Dutch oven or large kettle, breaking up meat with a wooden spoon, until meat is no longer pink. Stir in tomato sauce, green peppers, corn, chili powder, 1 teaspoon of the salt and the pepper. Bring to boiling; lower heat. Cover; simmer for 15 minutes.
Brush potatoes with vegetable oil. Bake in 425 degree oven until done. Cool slightly. Cut lengthwise from top. Scoop pulp into bowl. Mash. Add all other ingredients. Return to potato skins. Bake at 425 degrees for 20-25 minutes.
Boil chicken, then tear in small pieces. Keep chicken broth. Mix Ro-Tel and sour cream. In baking dish, dip tortilla in chicken broth and lay in pan; add some chicken, then sour cream mixture, then some cheese. Repeat 2 more times. When ready to eat, may want to put some salsa on yours.
Add 1 cup of boiling water to Jell-O. Chill until almost set, about 1 hour. While waiting, drain pineapples then cream together with cream cheese. Add Jell-O to pineapple and cream cheese. Fold in cool whip and the drained mandarin oranges. Put in large bowl and to with nuts.
Preheat oven to 350°. Lightly grease baking pan and set aside. Mix dry ingredients, raisins and caraway seed in large mixing bowl. Add egg, margarine and buttermilk and mix well. Place dough on a floured board and mold into a round loaf. Place in greased pan and bake for 1 hour. Serve at once or let cool and serve toasted.
Combine all ingredients and pour into unbaked pie shell. Bake in preheated 350° oven for 30 to 35 minutes or until knife inserted in middle comes out clean. Can be made ahead of time and refrigerated until ready to bake and serve!
Place alternate layers of carrots, potatoes and onions in a greased 1 1/2-quart casserole dish. Press ground beef on top. Dilute soup with 1/2 cup of water. Pour slowly over meat and vegetables. Bake, covered, in a 350° oven for 1 hour and 30 minutes.
In a mixing bowl, combine eggs and milk. Sift flour, baking powder and salt. Add to egg mixture; beat smooth with rotary beater. Heat oil to 360°. Hold funnel close to surface of the oil. Cover bottom opening of funnel with finger, then pour about 1/2 cup of batter into funnel. Remove finger and release batter into hot oil in a spiral shape. Fry until golden, about 3 minutes. Using wide spatula and tongs, turn cake carefully. Cook 1 minute more. Drain on paper towels. Sprinkle with confectioners sugar.
Allow cream cheese to soften (room temperature). Chop green onions and ham to 1/4-inch size pieces. Mix with cream cheese. Form mixture into a ball; roll in sunflower seeds or chopped nuts. Serve with crackers.
Let the first 3 ingredients stand for 2 hours. Drain and squeeze. Mix remaining ingredients. Bring to boil. Let sugar dissolve. Add cucumbers and onions. Bring to boil and seal.
Pound chicken breasts until thin. Place a slice of ham and a slice of Swiss cheese on each chicken breast. Roll up and secure with toothpicks. Put a pat of margarine on each roll. Bake for 1/2 hour at 350°. Put soup over chicken during last 10 minutes of baking time.
Cover dates and shortening with boiling water; cool. Add remaining ingredients. Bake in greased loaf pan at 350° for 1 hour. Makes 1 loaf.
Sift flour, soda and salt together. Cream shortening and two sugars together; add egg and vanilla. Beat thoroughly. Add sifted ingredients. Stir in chips. Drop by spoon on greased cookie sheet. Bake in moderate oven at 350° about 10 minutes. Makes 50 cookies.
Mix first three ingredients and spread in 9 x 12-inch pan. Spread shredded lettuce, chopped tomatoes and shredded cheese over top. Chill for several hours and serve with crackers or chips.
Slice 2 lemons very thin; juice other 3 lemons. Soak slices, juice and sugar overnight, adding milk just before freezing in 1 gallon ice cream freezer.
Mix dry ingredients and then add all other ingredients in order. Bake at 350° for 20 minutes. Makes 12 good size muffins.
In large frypan, brown ground beef and onion; drain excess fat. Add remaining ingredients; mix well. Simmer, covered, for 20 to 30 minutes, or bake for 25 to 30 minutes in a 350° oven.
In skillet, brown chicken in shortening. Pour off fat. Add remaining ingredients, except pepper. Cover and cook over low heat 30 to 40 minutes. Add pepper. Cook 15 minutes more. Stir now and then. Serve over rice or pasta, if you like. Serves 4.
Mix first 5 ingredients together in a bowl. Pie shells must be slightly thawed. Pour ingredients into pie shell carefully. Remove the other shell from the tin pan and layer over the top. Seal around the edges. Bake in preheated oven at 450°. Serves 4.
Slice chicken breasts thinly. Stir-fry in hot oil in heavy skillet for 5 minutes. Add onion and celery. Stir-fry for 5 minutes. Add water chestnuts, bamboo shoots, chicken broth and soy sauce, mixing well. Cook, covered, for 5 minutes. Blend cornstarch and sugar with water. Stir into chicken. Cook until thickened, stirring constantly. Sprinkle with almonds and serve over rice. Serves 4.
Microwave Directions: Place onion, red pepper, garlic, oil and thyme in microwave dish. Cover and cook on High 1 minute or until red pepper is tender-crisp. Stir in lima beans. Cover and cook on High 3 to 4 minutes or until hot. Makes 4 servings.
Melt butter in a 13 x 9 x 2-inch pan. Combine flour, 1 cup sugar and milk; mix well. Pour over melted butter; do not stir. Combine peaches and remaining 1 cup sugar in a saucepan. Bring to a boil. Pour over butter; do not stir. Bake in a 375° oven for 30 minutes or until brown.
Preheat oven to 400°. Knead dough over baking stone. Cover dough and let rest 15 minutes. Stretch dough over stone again. Brush dough with olive oil. Press garlic and spread over dough. Grate cheese over dough. Bake 12 to 15 minutes or until light brown. Cut with pizza cutter and dip in sauce.
Melt cheese in microwave on High for 2 minutes. Add hot chunky salsa. Serve over or with tortilla chips.
Mix the first 5 ingredients; place in casserole dish. Top with cracker crumbs. Pour melted butter over top. Bake at 350° for 30 minutes.
Cream shortening and sugars. Beat together eggs, peanut butter and hot water. Gradually blend in flour. Form cookies on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Yields 7 to 8 dozen.
Preheat oven to 350°. Mix all ingredients together and spread in a 13 x 9-inch baking dish. Bake for about 25 minutes, or until brown. Cut into squares. Serve hot or cold.
Crush coriander seed and soak in 1 tablespoon of water; set aside.
In a large skillet, heat oil over medium heat. Saute onion, garlic and rice in oil, stirring constantly, until rice is golden brown. Break up tomatoes into small pieces. `Add tomatoes and juice and chicken stock to the rice. Stir only enough to mix. Cover and simmer 20 to 30 minutes, until rice is tender and liquid is absorbed. Do not uncover or stir during cooking time.
Melt butter in cookie sheet. Add Eagle Brand condensed milk. Add butterscotch chips, chocolate chips, coconut flakes and chopped nuts. Bake in slow oven at 250° for 30 to 35 minutes.
Add eggs and shortening to flour, 1 cup sugar, baking powder, vanilla and salt; mix well. Take 3/4 of mixture and press into ungreased 9 x 13-inch pan. Cover with 1 can fruit. Mix remainder of mixture with brown sugar. Sprinkle evenly over fruit. Bake in 350° oven for 40 to 50 minutes. Sprinkle cinnamon and/or powdered sugar when cooled. Cut into squares and put in cupcake papers to serve.
Cook the pasta, drain and rinse with cold water. Preheat the oven to 350°. Lightly oil a two quart casserole dish. Place 1/2 the pasta in the bottom, top with 1/2 the sauce and 1/2 of the cheese and 1/2 breadcrumbs. Repeat. Bake for 20 to 30 minutes of until the top is lightly browned. Serve warm. For a more meaty taste you can add ground beef or Italian sausage.
In large saucepan, place chopped cheese, broccoli, chicken broth, onion and pepper. Bring to a boil and simmer 10 minutes or until broccoli is tender. Process in blender until smooth. Return to saucepan. Add all but 1/4 cup milk. Return to boil, stirring occasionally. Stir cornstarch into reserved 1/4 cup milk. Add slowly to boiling soup. Simmer until thickened. Reduce heat and stir in cheese until melted.
Prepare jello with 5 cups water in a large bowl. Add fruit with liquid and nuts (bananas, pineapple, strawberries and nuts). Scoop 1/2 into jello mold pan. Refrigerate. Set aside remaining mixture. When first half is jelled, spread sour cream over mold, then scoop remaining mixture over sour cream and refrigerate to set. Best made 1 day in advance (overnight).
Cook vegetables until crisp; drain well. Saute margarine and finely chopped onion. Blend cream cheese and mushroom soup. Stir in ham dices. Place cooked vegetables in a 10 x 13-inch dish. Pour sauteed onion, cream cheese, ham and soup over vegetables. Cover with grated cheese. Crush crackers and sprinkle over the top. Bake at 325° for 30 minutes, uncovered. Serves 10.
Brown hamburger and onion; add salt, pepper and garlic salt. Meanwhile cook noodles according to package directions. Mix together noodles and soup; top with meat mixture; then tomato sauce. Sprinkle with cheese. Bake 30 minutes at 350°.
Mix Cool Whip and dry instant pudding; add pineapple and marshmallows. Refrigerate.
Boil water. Mix with jello and add frozen strawberries. Let stand while berries thaw in jello.
Warm to lukewarm 1/4 cup milk and crumble the yeast into warm milk. Set aside. Sift baking powder, salt, sugar and 1 cup of flour into 6 cups of flour. Cut shortening into the flour mixture. Add yeast mixture. Beat eggs until lemon colored, then add to mixture. Knead until smooth. Add flour if necessary. Cover with a bowl and set aside.
Using a blender or electric mixer, combine all ingredients. Serve over granola or fresh fruit.
Mix beef bouillon in 8 cups of water and bring to a boil. Brown turkey and onions and add to soup pot. Add sliced carrots, corn, basil and bay leaf; cover and simmer for 45 minutes. Add 3/4 cup of crushed tomatoes and pasta "bows; " simmer for 10 more minutes.
Melt a little butter in saucepan. Add celery, onions and parsley. Cook over medium heat only until wilted. Add the beans (with liquid), water, tomato sauce and seasonings. While this simmers gently, break up spaghetti and boil in a separate pan of salted, boiling water. Cook until al dente (a chewy stage), about 5 minutes. Strain pasta and add to soup. Cook about 5 minutes longer, then serve hot in bowls with fresh minced parsley and plenty of grated cheese.
Peel and slice apples. Fill quart jars. Cook first four ingredients and water until thick and bubbly. Add lemon juice. Pour syrup over apples while hot. Can in hot water canner 30 minutes. Makes 7 to 8 quarts.
Preheat oven to 325°. Split squash into halves and scoop out the fibers and seeds. Sprinkle the cavity of each half with remaining nutmeg, salt, pepper, brown sugar and a teaspoon of butter. Bake 30 to 45 minutes or until flesh is tender. Five minutes before serving, add a teaspoon of sherry to each cavity. Serves 6.
Fry onions, celery and apple until tender. Break bread and add rest of ingredients. Mix well. Bake at 350° until done.
Melt cheese. Brown hamburger and drain grease. Mix together with taco sauce, seasoning package and refried beans. Serve with tortilla chips.