HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well eggs, sugar and buttermilk. Add flour and mix well. Add pecans and coconut. Pour into 2 (9-inch) pie shells. Bake at 350° about 50 minutes or until done.
In skillet, brown ground beef with onions and green pepper. Drain fat. Add tomato sauce, catsup and pepper; heat. Alternate meat mixture and cheese in an ungreased 1 1/2-quart casserole. Arrange biscuits around edge of casserole. Bake at 400° for 25 minutes.
Mix pasta and vegetables in large bowl. In separate bowl, mix dressing, parsley, dill and seasoned salt to taste. Pour over vegetables and mix well. Refrigerate several hours before serving. Serves 8.
Cream butter and sugar. Add the egg, milk and flavoring. Sift flour. Mix baking powder with 2 cups flour. Combine mixtures and add the rest of the flour. Chill. Roll on floured board 1/4-inch thick. Cut into shapes. Sprinkle with sugar. Bake at 375° for 8 to 10 minutes.
Crush mint and melt white chocolate with oil. Dip out with spoon on wax paper. Refrigerate. Melt almond bark and dip mints. Let cool.
Combine ground beef, soy sauce, onion, eggs, garlic, parsley, cereal crumbs, salt & pepper. Mix well. Shape into balls the size of a large olive. Place meatballs on cookie sheet. Bake in 350 degree oven approximately 5 minutes. BEFORE baking meatballs, combine cranberry sauce, ketchup, chili sauce, brown sugar and lemon juice in crockpot and let mixture be heating on medium heat. AFTER baking meatballs, add to crockpot. Lower heat and cook 1 1/2-2 hours; stir occasionally. Makes 60 meatballs.
Brown chops in flour, salt and pepper. Then place chops in a shallow baking dish. Mix water, soup, ginger, rosemary and onion rings. Pour over chops; cover with foil and bake for 1 hour or more at 350° until done. Remove chops and mix gravy with sour cream.
In a microwave, cook bacon on paper towels on High for 1 to 3 minutes or until partially cooked. Wrap a bacon strip around each chicken breast. Sprinkle with pepper. Arrange in an 8-inch square microwave-safe dish. Cover and microwave on High for 7 minutes. Drain.
Cook peas; drain. Combine French dressing with dill weed. Pour over peas and celery. Chill several hours or overnight, stirring occasionally. Serve in lettuce. Top with hard egg slice.
Cut the corn from the cob and add the milk, salt and pepper. Melt the butter in a large skillet and add the corn mixture and thyme. Cook, stirring, until tender. Makes 8 servings.
Combine ingredients and pour into 1 1/2-quart greased casserole dish. Top with potato chips and bake at 325° until it bubbles all through. Serves 12.
Brown hamburg or pot roast in heavy 4-quart pot. Add next 6 ingredients. Cook until meat is done. Add carrots, turnips and potatoes. Always keep covered with water.
Brown together the hamburger, bacon and onion. Drain and add all other ingredients. Keep warm and serve hot.
Cream the cream cheese and butter together. Add flour; blend to make a smooth dough. Roll dough into 24 balls the size of walnuts; press each in a muffin cup. Place in refrigerator; chill for 1 hour.
Preheat oven to 425°. In large bowl, combine filling ingredients, mixing well. Pour into pie crust. Bake 15 minutes at 425°. Reduce oven temperature to 350° and continue baking 35 to 40 minutes or until knife inserted near center comes out clean. Cool pie before cutting. Garnish with whipped topping and nuts, if desired. Refrigerate any leftovers.
Cook carrots 6-8 minutes and let cool completely. Combine all ingredients and let marinate overnight in refrigerator.
Slice cake in 3 layers. Prepare filling by mixing sugar, flour and 1/2 teaspoon of salt in saucepan. Slowly add milk; mix well. Cook and stir over medium heat until mixture is thick and bubbly. Cook 2 minutes more. Stir some of the hot mixture into egg yolks; return to hot mixture. Bring just to boiling, stirring constantly. Remove from heat; add vanilla. Cool. Fold whipped cream into pudding. Reassemble cake, spreading filling between layers and on top. Garnish with raspberries and, if desired, fresh mint leaves.
Melt oleo in dish; saute onions and pepper in melted oleo. Remove from heat. Add corn, rice and pimento; stir. Season to taste. Cover with cheese. Bake at 350° until cheese browns on edges.
Dissolve Jell-O in boiling water; mix Kool-Aid with water and sugar. Stir well. Add pineapple juice and Jell-O. Refrigerate until ready to serve, then mix in 7-Up and sherbet just before serving. Yield: 35 servings.
Cream butter and sugar. Add eggs. Sift flour 3 times with baking powder. Add to butter and egg mixture. Add flavorings, fruits and nuts.
Cook squash and onion in water for 5 minutes. Drain. Mix together soup and sour cream. Fold in shredded carrot, squash and onion. Melt margarine in medium saucepan. Stir in stuffing mix. Spread half of stuffing in greased 8 x 8 x 2-inch baking dish. Pour vegetable mixture over stuffing and top with other half of stuffing. Bake at 350° for 30 minutes. Let stand about 15 minutes before serving.
Boil fryer in seasoned water and save broth. Remove chicken from bone. Cook spaghetti in broth; drain. Grate cheese and add spaghetti. Saute bell pepper and onion in butter and add to spaghetti. Add Ro-Tel tomatoes, peas and chicken. Mix well and pour into a greased casserole dish. Bake at 325° for 1 hour.
Mix all together in boiler over hot water until it is creamy. Pour in 9 x 13-inch pan and cook 35 minutes at 350°.
Peel and dice kiwi; peel, core and dice apples. In a large bowl, thoroughly mix fruits, white sugar, brown sugar, and fruit preserves. Cover and place in refrigerator for at least 15 minutes.
Mix mayonnaise and vinegar. Combine with remaining ingredients. Spread on choice of bread or garnish with almonds if serving as a stand alone salad. Serves 4 to 6.
Mix together sugar, salt, flour and spice. Stir in eggs and beat well. Add pumpkin; stir in milk and vanilla. Bake at 450° for 20 minutes, then 350° for 25 minutes more.
In skillet, melt butter; add potatoes, which have been sliced 1/4-inch thick. Add onion and pepper and toss to coat. Cover and cook, stirring occasionally, until potatoes are tender, about 10 minutes. Uncover; cook until potatoes are browned, about 5 to 7 minutes. Top with cheese; cover and remove from heat. Let set for several minutes. Sprinkle with parsley before serving. Serves 4.
Pack cucumbers, dill, garlic and pepper in gallon jar. Heat brine; pour over cucumbers. Cover and place in refrigerator. Ready to eat in 1 week. Will stay crisp indefinitely.
Boil the dates and prunes in 1 cup of water for 3 minutes. Add butter and raisins. Let cool. Mix flour, soda, salt, eggs, nuts, spices and vanilla. Add to fruit mixture. Stir to blend. Pour into baking dish or pan. Bake at 350° for 25 to 30 minutes.
Preheat oven to 400°. Grease a 12 cup (2 1/2 cups) muffin pan. In medium bowl with fork, mix first six ingredients. In small bowl, with a fork, beat egg slightly and stir in milk and oil. Add egg mixture all at once to flour mixture. With a spoon, stir just	until flour is moistened. (Batter will be lumpy.) Spoon batter into muffin pan cups.	In small bowl combine 2 tablespoons shredded orange peel, 1/2 cup chopped nuts and 1/3 cup sugar.	Sprinkle over muffins.	Bake 25 minutes or until golden and toothpick inserted in center comes out almost clean. Servings for 12.
Crush cookies; mix with melted butter. Blender works best. Spread evenly in bottom of 9 x 13-inch pan, reserving 1/3 cup crumbs. Spread ice cream on crust. Place in freezer until firm. Spread fudge topping over top of ice cream. Sprinkle nuts on top, then sprinkle remaining cookie crumbs over topping. Cover with foil; keep in freezer. Cut into squares to serve. Can be topped with caramel topping.
Preheat oven to 350°. Butter a 12 x 8-inch shallow baking dish. Discard outer leaves from cabbage. Wash head and cut into 12 wedges. Put 1 cup water in large skillet. Bring to a boil. Add 1 teaspoon salt and the cabbage. Cook over medium heat, covered, 10 minutes. Drain well. Arrange cabbage in prepared baking dish. Sprinkle with mixture of flour, sugar, 1 teaspoon salt and the pepper. Dot with butter. Pour hot milk over cabbage. Sprinkle with cheese. Bake, uncovered, 35 minutes. Makes 8 servings.
Brown beef in skillet. Drain excess fat. Stir all veggies into skillet with drained meat. Season with soy sauce, salt and pepper. Simmer for 3 minutes.
Sprinkle yeast and sugar in water; stir to dissolve. Set aside to proof. Measure flour and salt into a large bowl; make a well and stir in yeast mixture. Knead dough until it is smooth. Dough will be sticky at first. Use olive oil on hands to facilitate kneading. A few drops at a time will surface. Knead dough at least 10 minutes, until it is no longer sticky. Grease top of dough; turn dough to coat surface. Cover bowl; set aside 1 hour to rise.
Fry bacon until almost crisp. Add onions and saute until golden. Add carrots and celery and saute a few minutes. Add next 6 ingredients and clam liquid. Simmer, uncovered, 50 minutes. Chop clams and add. Simmer 10 more minutes.
Brown ground beef and add the taco seasoning. At this point, do not add any water. Mix in the cans of soup and the enchilada sauce. You will now need to add enough water to make it soupy. Spoon sauce onto bottom of 9 x 13-inch casserole dish (just enough to cover the bottom).
Soak beans overnight. Change water before cooking. Makes 6 to 8 (8 ounce) servings.
Cook the mixture in double boiler until thick and creamy. After it has slightly cooled, add stiff egg whites. Beat vigorously. Place in baked pie shell. Top with whip cream.
Fry bacon. Add peppers and onions; saute. Add all ingredients to beans. Bake at 350° for 1 1/2 to 2 hours. This makes a large quantity. Can be made in smaller amounts.
Cook oats and add other ingredients. Raise and put in pans as usual. Bake at 325° in oven 4-inches from bottom for 50 minutes. Add raisins, dried fruits or herbs, if wanted.
Cook broccoli, drain. Line in bottom of 13 x 9-inch pan. Place chicken on top of broccoli. Combine mayonnaise, lemon juice and curry; mix well. Pour over chicken. Sprinkle on cheese and crumbs. Bake at 350° for 25 to 30 minutes.
Mix everything together and refrigerate till ready to serve. Serve with various crackers. (My mom usually rolls it into a ball and rolls ground nuts around it. If you do this refrigerate it for a while first so it will be easier to work with)
Bring the sugar and the milk to a boil until it makes a ball. Add the rest of the ingredients and pour on a plate and let it sit.
Combine first 4 ingredients; mix all dry ingredients together and combine with the pumpkin mixture. Add 1/2 cup coconut and 1/2 cup chopped nuts. Bake for 45 minutes at 350°.
Mix ingredients together and pour in deep casserole dish. Bake for 1 hour at 400°.
Combine first 9 ingredients in a large mixing bowl. Mix well. Bake at 350° for 20 minutes. Press dough into a lightly greased 13 x 9 x 2-inch pan. Remove from oven and sprinkle with chocolate morsels. Let stand until chocolate melts. Spread evenly.
Mix all ingredients with hands. Make into 1-inch balls. Place on cookie sheet. Freeze for about 5 minutes. Remove from cookie sheet and place in plastic bag to freeze for future use. Bake when needed at 350° for about 25 minutes.
Cream the margarine with the sugar. Add cocoa and eggs, one at a time; blend. Add flour and mix thoroughly. Pour into a 9-inch greased pie plate. Bake at 325° for 30 to 35 minutes. Do not overbake. Serve warm with vanilla ice cream.
Drain tomatoes. Keep the juice. Cut up tomatoes. Brown meat in grease. Add garlic and black pepper. Cook until onions are tender. Blend in soup, wine and tomato juice. Cook over low heat 30 minutes. Add green pepper, tomatoes and olives. Cook, uncovered, 15 minutes or until done. Stir occasionally. Serve over rice.
Cream margarine and sugar; add eggs one at a time. Add vanilla. Gradually add flour. Spread 3/4 of dough on a large cookie sheet. Spread filling over dough. Cover with remaining dough. Marbleize top. Bake at 325° for 35 minutes.
Place chicken in covered casserole. Mix liquids and spices and pour over chicken. Bake, covered, for 1 1/2 hours at 350°. Serves 4.
Combine water, potatoes, onion, celery, margarine, basil and bay leaf in a large Dutch oven. Bring to a boil. Then reduce heat and simmer for 10 minutes. Discard bay leaf. Stir in corn, milk, tomatoes, salt and pepper. Heat thoroughly. Add cheese and cook over low heat, stirring constantly, until cheese is melted. Garnish with parsley. Makes 8 servings.
Mix butter, sugar and vanilla well. Blend flour and salt. Stir in first mixture. Mix in nuts; chill. Heat oven to 400°. Roll in 1-inch balls. Place on ungreased cookie sheet. Bake for 10 to 12 minutes. While still warm, roll in confectioners sugar. Cool; roll again. Makes about 4 dozen cookies.
Cream Crisco and brown sugar. Add eggs, pumpkin and vanilla. Mix together the 7 dry ingredients. Add to creamed mixture. Drop onto cookie sheet. Bake for 10 minutes at 375°.
Brown meat and drain. Add diced Velveeta; stir until melted. Add remaining spices while cheese is melting. Stir. Spread on party rye. Broil until bubbly, 3 to 5 minutes.
Mix boiling water and Jell-O and let cool until room temperature. Then add milk and pudding. Put in 9 x 13-inch pan. Refrigerate. Cut into squares.
Cook ground beef until brown. Put ground beef, corn, kidney beans, carrots, tomato sauce and onion in baking dish. Salt and pepper to taste. Bake at 350° until potatoes are soft.
Beat egg slightly and mix with milk, butter, bread cubes, salt and salmon, blending well. Pack firmly in greased 9-inch pie plate. Cover with wax paper. Microwave on High for 9 to 11 minutes, rotating dish 1/2 turn after 5 minutes. Let stand 10 minutes before slicing. Makes 6 to 8 servings. Serve with Dill Butter.
Brown ground beef with onion; drain off grease. Add remaining ingredients; simmer until done or ready to serve. Serve with tortilla chips or cornbread muffins.
Saute vegetables until transparent (not brown!). Pour prepared beef broth over vegetables. Add 1 bay leaf, 2 to 3 grains allspice and salt and pepper to taste. Cook on medium heat until tender (about 0.5 hour). Drain, setting liquid aside. (Remove bay leaf and allspice.) Puree vegetables and combine with liquid until it has consistency of cream (do not need to use all; usually there is more liquid than needed). If you want to freeze, do it now.
Mix all ingredients together. Bake in greased casserole dish at 350° until golden brown.
Cut beef steaks crosswise into 1-inch wide strips. Cut each strip crosswise in half. Cook and stir garlic in oil in large nonstick skillet over medium-high heat for 1 minute. Add beef strips (1/2 at a time). Stir-fry 1 to 1 1/2 minutes. Season with salt and pepper. Remove with slotted spoon. Keep warm. Add zucchini and stir-fry 2 to 3 minutes or until crisp-tender. Return beef to skillet with tomato halves and dressing. Heat through. Serve over hot pasta. Sprinkle with cheese. Yields 4 servings.
Broil ribs on both sides to remove excess fat. Saute onion in butter. Place ribs and onions in crock-pot. Mix all other ingredients together and glaze ribs. Cook at 200° for 8 hours.
Brown sausage and drain. Slightly cook onion and celery. Combine sausage, onion, celery, sugar, mustard, tomato soup and tomato paste. Mix well; add beans. Bake in slow oven or slow cooker at 300° to 325° for 45 minutes to 1 hour.
Mix together and bake at 250° for 2 hours, stirring every 15 minutes.
Mix Cool Whip, cream cheese and powdered sugar together. Spread over graham cracker crust. Top with peaches and pour chilled glaze on top.
Combine buttermilk and oats and let stand 15 minutes. Add remaining ingredients to oat mixture. Grill as for pancakes.
Put cooked carrots in mixer, add other ingredients except the confectioner sugar. Pour into a greased casserole dish. Bake at 350° for 40 to 45 minutes. Sprinkle top with 2 to 3 tablespoons confectioner sugar.
In a large saucepan, cook and stir meat until brown; drain off fat. Cook and stir onion with meat until onion is tender. Stir in remaining ingredients except tomatoes. Heat to boiling, reduce heat, cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender.
To make glaze: Melt jelly; whisk until smooth. Mix cornstarch and water. Stir into jelly. Bring to boil; cook and stir 4 to 5 minutes until mixture is the consistency of thin jam. Cool to room temperature. Brush inside of each pie shell with 1/4 cup jelly mixture. Gently toss strawberries with remaining jelly mixture to coat. Mound strawberry mixture into pie shells, dividing equally. Turn several strawberries in each pie so that point ends face up. Refrigerate at least 2 hours or up to 8 hours before serving. Cut each pie into 8 wedges; top each serving with 2 tablespoons whipped cream. Yield: 24 servings (three 9-inch pies).
Divide ham evenly among toast slices. Put on cake rack with jelly-roll pan underneath. Spoon about 2 tablespoons glaze over each sandwich (glaze that runs into pan can be spooned up, melted and reused). Chill until glaze is set, then, with kitchen shears dipped in water, cut each sandwich in 8 triangles. Make 64 triangles, about 12 calories each.
Mix well. Pour over roast. Cook all day in crock-pot until beef is tender. Slice or pull apart with fork for sandwiches.
Place the following in tinfoil: whole onions, peeled and sliced and potatoes in wedges. Cover with bacon slices; close tinfoil and bake at 350° for 1 hour. Uncover foil and melt sliced cheese on top.
Mix ingredients together. Put along with bar of cream cheese and layer cheese and sauce on Triscuits or chips.
In Dutch oven or large kettle, bring to boil the potatoes, cabbage, water and salt to taste. Cover and simmer 20 minutes or until tender. Drain off water. Add milk, butter, sausage and pepper to taste. Cover and simmer gently about 15 minutes or until sausage is heated through. Spoon potatoes and cabbage in center of serving dish. Serve with mustard.
On a slice of pound cake, put a scoop of whipped cream. In center of whipped cream, put peach half.
Drain pineapple. Use juice, sugar, flour and cheese. Cook until thick. Pour over pineapple in baking dish. Crumble 1 or 2 cups Ritz crackers. Melt 1/2 stick margarine. Pour over crackers and stir to coat well. Sprinkle over pineapple mixture. Bake 20 minutes at 350°.
In large food processor with chopping blade process parsley, thyme, basil, tarragon and garlic until finely chopped. Add cream cheese, butter, Worcestershire and vinegar; process until well mixed and creamy. Line a 1 1/4-quart plastic container or shallow bowl with plastic wrap. Spread herb cheese into container; refrigerate. To serve, uncover container and invert cheese on to serving board or plate, remove container and plastic wrap. With small spatula or knife smooth surface. Garnish with fresh herbs.
Cook broccoli	and drain. Mix mayonnaise, salt, eggs, onion and soups in a medium mixing bowl.	Add cooked broccoli. Place in a casserole dish (heatproof). In a small pan melt the margarine;	add stuffing and mix until moistened. Spread over broccoli mixture evenly.	Bake in oven	at 375° for approximately 45 minutes to 1 hour.
Mix well. Let stand in refrigerator 45 minutes. Dip and fry fish.
Drain canned chilies. Stuff with cheese. Roll each chili in flour to completely coat. Shake off excess.
Cream shortening. Gradually add sugars and cream well. Beat in egg until fluffy. Add water and vanilla.
Top each pork chop with 1 pat of butter, Worcestershire sauce and barbecue sauce. Wrap individually in foil and bake at 350° for about 30 minutes.
Mix all ingredients together. Store in covered container. Place 4 tablespoons of mix in cup and fill with boiling water. Add whipped cream or marshmallows for extra treat.
Combine the first 6 ingredients. Add beef; mix well. Pat mixture into a 10 x 8-inch rectangle on waxed paper. Combine cooked rice, cheese and green pepper. Pat onto meat, leaving 1 inch margin around edge. Roll jelly roll fashion, beginning with narrow side. Seal side seam and ends. Place roll, seam side down, in an 11 x 7 x 1 1/2-inch baking pan. Bake at 350° for 35 minutes. Let stand 5 minutes before serving. Makes 4 or 5 servings.
Heat the margarine, sugar and syrup in a heavy saucepan over medium heat. Boil for 5 minutes. Remove from heat. Add salt, vanilla and baking soda. Pour over corn and bake at 250° for 1 hour. Stir every 15 minutes.
Spray 9 X 13 inch pan. Mix pineapple, and cherry pie filling in the bottom of a 9 X 13 inch pan. Sprinkle dry cake mix over fruit. Then slice sticks of butter (place over cake mix). Bake 20 minutes at 350° or until golden brown. Prep time - 3 minutes. Cool time - 20 minutes. Serves 16 to 20. Good and so easy. Top with whipped cream if desired when serving.
Grease and flour a 9 x 13-inch pan. Using mixer, blend all ingredients 30 seconds on low speed; beat at medium speed for 2 minutes. Pour into prepared pan; bake at 350° for approximately 35 minutes or until cake pulls away from sides of pan and springs back when touched lightly in center. Cool cake on wire rack and frost as desired; store in refrigerator.
Combine cake mix, fruit cocktail, 1 cup of coconut and eggs in a large bowl. Blend; then beat on medium for 2 minutes. Pour into a greased 9 x 13-inch pan. Sprinkle with brown sugar. Bake at 325° for 45 minutes.
Bake cake mix according to directions on box. Let cake cool. After cake is cooled, poke holes in cake with fork. Mix jello with 1/2 cup boiling water and 1/2 cup cold water. Using a tablespoon, pour jello into cake holes. Refrigerate for 2 hours. Frost cake with Cool Whip.
In a 2-quart saucepan, melt butter over medium heat. Mix in flour; cook and stir 1 minute. Gradually whisk in milk, sherry, chicken granules and salt; cook and stir until smooth (about 8 minutes). Gradually stir in scallops, shrimp and mushrooms. Cook, stirring gently, just until scallops and shrimp are cooked through; only about 10 minutes.
Place butter in a 2-quart casserole. Cover and microwave on High for 1 minute. Add onion; cover and microwave on High for 3 minutes. Add rice, chicken broth, salt and pepper. Cover and microwave on High for 30 minutes. Stir in peas and mushrooms; cover and microwave for 5 minutes.
Dissolve yeast in milk; add oil, flour and sugar. Knead 3 to 4 minutes. Divide and then spread on a greased pizza pan or cookie sheet. Let rise for 15 to 30 minutes. Bake 15 minutes. Take out and add sauce, meat, etc. and then cheese. Cook until cheese melts. For sauce use 1 jar Always Save spaghetti sauce. Add your own spices. Use Velveeta, Cheddar or Mozzarella cheeses.
Brown hamburger and onions; drain. Add tomatoes, chili powder, garlic and salt to hamburger. Add beans and simmer.
Mix together to form a ball. Save half of pecans to roll finished ball in. (This tastes better if made a day ahead.)
Heat to 350°. Mix flour, baking soda, baking powder and cinnamon in a large bowl. Mix cereal, milk and sugar in another bowl; let stand 5 minutes. Stir in egg and applesauce. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Spoon batter into muffin pan sprayed with nonstick cooking spray, filling each cup 2/3 full. Bake 18 to 20 minutes or until golden brown. Serve warm. Makes 12.
Mix baking mix, milk and cheese. Drop by spoonfuls onto ungreased cooked sheet. Bake at 475° for 10 minutes. Mix melted margarine and garlic powder and brush over warm biscuits.
Pack first 3 ingredients into glass jars. Mix together sugar, vinegar, salt and celery seed. Pour over vegetables. Cover tightly. Store in refrigerator. Ready to eat after 24 hours.
Cover rhubarb with sugar and let stand 1 hour. Cook until thick and tender. Add candy pieces. Cook until thick. Pour into sterilized jars. Adjust rings and lids according to manufacturer's directions and process in water bath 15 minutes.
Mix all together and spoon into muffin pans which have been sprayed. Bake 15 minutes at 400°.
Cook chicken (save broth) and rice. Soak bread in broth. Add chicken, rice, celery, salt, pimento and soup. Mix well. Stir in eggs. Place in greased 9 x 13-inch pan. Bake at 325° for 1 hour or until firm. Cut in squares and serve with chicken or mushroom soup on top. (The mixture will seem runny but it firms up when baked.) Easy recipe and delicious!