HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 425°. Prepare pastry as directed, except roll 2/3 of pastry for bottom crust; fit into 9-inch pie pan. Roll remainder into rectangle about 10 x 6-inch. Cut rectangle into 12 strips, each 1/2-inch wide. Melt butter in large saucepan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Pour into pastry-lined pie pan. Make lattice top using pastry strips. Trim: turn edges of bottom crust over strips. Seal and flute. Cover edge with 2 to 3 inches of aluminum foil to prevent excessive browning. Remove foil last 15 minutes of baking. Bake 35 to 40 minutes or until golden brown.
Mix all ingredients lightly and bake, uncovered, at 350° for 1 hour.
Drain pineapple, saving juice. To pineapple juice, add egg, flour and sugar. Stir and cook until thick. Let cool. Cook Rosamarina; rinse well. Mix. Refrigerate overnight, covered. Next day, add fruit (drained) and fold in Cool Whip. Refrigerate covered until ready to use.
Heat oven to 350°. Sift flour, baking powder, salt, sugar and 2 tablespoons cocoa into bowl. Stir in milk and melted butter. Blend in nuts. Spread in a 9 x 9-inch square pan. Combine brown sugar and 1/4 cup cocoa and sprinkle over the top. Pour hot water over entire batter. Bake 45 minutes. During baking, cake mixture rises to top and chocolate sauce settles to bottom. Serve warm spooned into sauce dishes with whipped cream. Makes 9 servings.
Layer sliced onions and corn in greased 9 x 13-inch casserole. Cover with foil and bake at 400° for 1 hour. Saute 1/2 to 1 cup chopped onion. Make a white sauce with butter, flour and milk. Add sauteed onion, pimento, salt, pepper and cheese until melted. Pour over corn. Bake in oven about 10 minutes until bubbly.
Peel potatoes. Cook until tender and drain. Beat softened cream cheese and sour cream until smooth. Also real onion if desired.
Have ingredients at room temperature. Mash the cheeses with a fork. Mix in onion, pecans and parsley. Chill for 2 hours. Form into a ball or make small 1 inch balls. Roll balls in a mixture of chopped pecans and parsley. Put toothpicks in small balls. Serve with favorite crackers.
Heat juice, sugar, vinegar and spices to boiling. Add peaches and heat 15 minutes. Store in covered container.
Cook beef, sausage, onion and garlic in skillet until meat is brown. Drain. Put meat mixture into crock-pot and add remaining ingredients. Simmer 3 to 4 hours, stirring frequently or until meat and beans are tender. Serve. Top with shredded cheese and side of cornbread. Found in bread section. Serves 8.
Spread one side of each apple slice with peanut butter. Place three or four tiny marshmallows on top of the peanut butter on one slice. Then top with another apple slice. Squeeze gently. Eat right away. Makes 6 to 8.
Cream together first 5 ingredients. Mix flour, soda and salt. Add to creamed mixture. Add chocolate chips. Drop by teaspoon on lightly greased cookie sheet. Bake at 375° until golden brown.
Stir together the first 5 ingredients in a large bowl. Combine sugar and next 3 ingredients in a small saucepan over medium-high heat; bring to a boil. Reduce heat and cook, stirring constantly, until sugar dissolves. Stir into sauerkraut mixture. Cover and chill for 8 hours or overnight. Will keep in refrigerator for several days.
Combine all ingredients, except bananas, and stir. Before serving, add sliced bananas. You may substitute cherry pie filling or add some fresh peaches, etc. to change it up.
Cream 1/2 cup sour cream and one 3 ounce cream cheese thoroughly for dressing. Mix all ingredients.
Combine chicken, sour cream and cream of chicken soup. Turn into a 12 x 8 x 2-inch baking dish. Combine cracker crumbs and margarine; spread over chicken mixture. Sprinkle with poppy seed. Bake at 350° for 30 minutes or until bubbly. Serves 6.
In a small bowl, mix all ingredients until smooth. Makes 1 1/4 cups.
Cut up peeled eggplant and steam in a little water on low heat until tender. Saute celery, onion and bell pepper in butter. Add cooked eggplant. Add Worcestershire sauce and hot sauce; stir. Add cheese and olives. Taste before adding any salt for the cheese is salty. Put in baking dish and cover with cracker crumbs. Bake 30 minutes in 375° oven. Serves 6.
Mix butter and cheese well. Blend in flour, pepper and cereal. Drop by spoonfuls onto cookie sheet. Bake in a 400° oven for approximately 12 minutes.
Cut sweet potatoes in chunks. Leave skins on. Cook until soft. Mash after removing skins, then mix with other ingredients and put in baking dish. Spread with topping. Mix together. Bake at 350° for 30 minutes.
Blend potatoes with powdered sugar. Mix in coconut and salt. Shape into tiny balls and dip into semi-sweet chocolate. Chill on waxed paper.
Mix all ingredients together. Put in crust. Chill for 1 hour. Makes 2.
Fold two 24-inch long sheets of heavy-duty foil in half. Place 1 sheet crosswise over the other. Coat generously with oil. Combine potatoes and onion in center of foil. Mix in butter and season with salt and pepper. Close foil tightly, forming large bag. Serves 4.
Cook and drain spinach. Mix soup mix and sour cream with spinach. Top with buttered crumbs and bake at 300° until mixture bubbles.
In a large bowl mix the first three ingredients together. Melt almond bark & pour over cereal mix. Stir well to coat & spread out on 3 lightly greased cookie sheets. Cool completely. Break into pieces and store in zip lock bags. Freezes well.
Brown meat in skillet in butter. Stir in remaining ingredients. Garlic powder and spoonful of brown sugar may be added, if desired. Pour into 2-quart casserole. Garnish with bacon strips. Bake at 400° for 20 to 30 minutes. Crisp bacon under broiler. Yield: 8 to 10 servings.
In 2-quart casserole, melt 2 tablespoons oleo. Add enough walnuts and pecans (chopped) to cover bottom of casserole. Cut refrigerator biscuits in quarters. Place on top of nuts. Mix granulated sugar and cinnamon together. Shake mixture over biscuits.
Crust and Topping: Mix together until crumbly. Press 2/3 of the mixture in the bottom of a 9 x 13-inch pan.
Let set for 24 hours. Strain through a cheese cloth, mix juice with sugar (for 10 cups, 1/2 cup of sugar.) And add 1/2 to 1 can of frozen apple juice concentrate as for your own taste. Place in glass jars with seals.
Peel and cook the onions on medium heat until nearly done. Mix the honey, butter and ketchup or chili sauce and add. Bake at 300° for 1 hour. Serves 4.
Mix mayonnaise, flour, eggs and milk until blended. Add remaining ingredients. Pour into 9-inch pie crust. Bake at 350° for 40 to 45 minutes. Can be used for an appetizer, brunch or a light lunch.
Place chicken in casserole. Mix all ingredients together and pour over chicken. Cover with foil. Bake 375° for 1 1/2 hours. Serve over rice or noodles.
Put soda in hot water and other ingredients. Add the soda to the hot water and the other ingredients and enough flour to be firm. Drop on cookie sheet. Bake at 350° for 10 minutes.
Preheat oven to 350°. In a bowl, combine butter and cookie crumbs. Press in 9 x 13-inch baking pan. Pour condensed milk evenly over the crumbs. Combine the M&M's, coconut and nuts. Sprinkle evenly over milk and crumbs. Press in lightly. Bake 25 to 30 minutes. Cool completely before cutting.
In mixing bowl, dissolve yeast in warm water. Add milk, sugar and salt. Beat in remaining ingredients with rotary beater. Cover; let rise in warm place (85°), about 1 1/2 hours. Stir down; cover and refrigerate overnight or until ready to use. Bake in waffle iron.
Separate biscuits into 2 sections. Enclose quartered fruit in biscuit half and seal edges. Put into baking dish. Mix butter, sugar, and water. Pour mixture over the fruit filled biscuit halves. Bake at 400° for 15 to 20 minutes.
Put cottage cheese through blender until it is the consistency of sour cream. Sprinkle jello over cottage cheese; mix well. Add fruit, then fold in Cool Whip. Chill. Contains 1/2 protein, 1/2 fruit and 20 optional calories.
Wash the rice; mix with the meat, onions and seasoning. Simmer about 10 minutes; cool. Separate the cabbage leaves and boil in salt water for 10 minutes. Drain.
Make solution of equal parts of water, sugar and vinegar. Bring to a boil. Using small beets makes a better pickle. Wash and trim stems to about 1 1/2 to 2 inches. Cook in a large pot until tender. Cool and slip off skins and tops. Rinse just slightly and pack into hot jars. Pour hot vinegar solution to within 1/2 inch of top of jar. Put into boiling water bath for 5 minutes. The jars should seal.
Empty can of cherry pie filling into 8-inch pie pan. Cover with cake mix. Drizzle melted margarine over cake mix. Bake in preheated 400° oven for 30 minutes.
Wash potatoes and boil until tender, 15 to 20 minutes. Drain and remove loose skins. Toss hot peeled potatoes in 2 to 3 tablespoons butter until each potato is lightly coated. Place in a serving bowl and keep hot.
Starting with peaches, layer in ungreased 9 x 13-inch pan. Bake at 325° for 55 to 60 minutes.
In saucepan, combine 3/4 cup oleo and 1/3 cup chocolate chips; stir over low heat until smooth. Add combined crumbs, coconut and nuts; mix well. Press onto bottom of ungreased 15 1/2 x 10 1/2-inch jelly roll pan. Chill. Combine softened cream cheese, sugar and vanilla. Mix until well blended; spread over crust. Chill. Melt remaining chocolate chips and oleo; spread over cream cheese layer. Chill; cut into squares. Refrigerate.
Grease a 9 x 13-inch or 9 x 9-inch pan. Put bread in pan and then add meat or vegetable. Mix half and half, eggs and dry mustard. Pour over meat or vegetable. Sprinkle with cheese. Refrigerate 4 to 6 hours or overnight before baking. Bake at 350° for 30 to 35 minutes.
Alternate layers of potatoes, onion, salt and pepper in a lightly greased 2-quart baking dish. Combine soup and milk. Pour over potato mixture. Trim fat from pork chops. Brown both sides in a skillet.	Place on top of potato mixture. Cover and bake at 350° for 1 hour	and 20 minutes or until tender. Yields 4 servings.
Mix together and stir into oysterettes and nuts until oil mixture is absorbed by oysterettes.
Cream sugar and shortening. Add egg and mashed bananas and beat. Sift flour and salt. Combine both mixtures. Bake at 350° until done.
In a small bowl, combine crumbs, sugar and margarine. In a buttered 9-inch spring-form pan or a 13 x 9-inch baking dish, put crumbs firmly on bottom and up sides of pan. Chill.
Cream butter and shortening. Add 1 1/2 cup sugar beating until light and fluffy. Add egg yolks. Beat on medium-high for 5 minutes. Combine dry ingredients to creamed mixture alternately with sour cream. Mix until blended after each addition. Add chocolate morsels and grated chocolate. Beat room temperature egg whites, until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time until stiff peaks form. Fold egg whites into batter. Spoon into greased and floured 10-inch tube pan. Bake at 325° for 1 hour 25 minutes. Cool in pan 10 minutes. Invert onto serving plate. Combine powdered sugar and 1 tablespoon milk stirring well, more if needed. Spoon over warm cake sprinkled with remaining chocolate morsels.
Cook fish in water with a slice of onion until it flakes (less than 10 minutes). Drain reserving liquid to cook potatoes. Dice salt pork and cook in a large pan until some is dried out. Add sliced onion and saute until soft, but not brown. Blend flour into pork fat. Add fish and potato stock. Bring to a boil, stirring constantly. Add milk and bring to a boil again. Add fish and potatoes; simmer for 10 minutes. Add clams, juice and shrimp. Use immediately or refrigerate and reheat when ready to serve.
Combine soup and sour cream. Add boneless cooked chicken. Make stuffing mix according to directions on box. Put 1/2 tuffing mix in bottom of 9 x 9-inch baking dish. Add chicken mixture. Put remaining 1/2 of stuffing mix on top. Bake at 350° for 1/2 hour.
Combine soy sauce, oil, orange juice, green peppers, brown sugar, ginger and turmeric in bowl; mix well. Arrange pork chops in shallow dish. Add marinade. Marinate, covered, in refrigerator for 3 hours, turning occasionally. Drain, reserving marinade. Place pork chops on grill. Grill for 25 minutes on each side, basting occasionally with reserved marinade.
Heat 1 Tbsp. each of oil and butter in skillet. Cook chicken breasts 4 minutes on each side, no longer. Put on serving platter. Add spices to pan cook 15 minutes, whisking constantly. Whisk in broth. Stir until smooth. Whisk in remaining butter and oil. Pour sauce over chicken.
Combine crumbs and melted butter. Put aside 1/2 cup of buttered crumbs for the top. Put the rest in 9 x 12-inch pan and press down smoothly. Cream remaining butter; gradually add icing sugar. Cream thoroughly. Add egg until smooth. Add vanilla flavor, if desired, and spread mixture over crumbs in the pan. Whip cream until stiff. Combine with tin of pineapple, well drained. Spread over mixture in pan. Sprinkle the remaining buttered crumbs over the top and decorate. Place in freezer and keep it there until needed. It can be kept for 1 month. Set out 1 to 2 hours before serving.
Preheat oven to 450°. Coat jelly roll pan with oil; add potatoes and remaining ingredients. Toss to coat. Bake 30 minutes or until potatoes are tender, stirring once 1/2 way through. Makes 4 servings.
Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of Cool Whip, pineapple with syrup and 2 cups of coconut. Spread in 8-inch layer pan lined with plastic wrap. Freeze for 2 hours.
Mix all together. Press in 12 x 8-inch pan or baking dish. Bake at 350° for 15 minutes. Cool.
Drain liquid from salmon into measuring cup and add milk to make 1/2 cup of liquid. Melt butter and stir in flour to thicken, then add milk and onion. Mix into salmon. Shape into haystacks and roll in crumbs. Make 3 inch height for dinner servings or 1 1/2-inch height for hors d'oeuvres. Bake at 350° for 20 minutes.
Mix together dry ingredients. Mix together all other ingredients. Stir together just until moistened. Fill greased muffin pans 2/3 full and bake at 400° F. for 20 to 25 minutes. Should make 10 muffins.
Blend the first 4 ingredients together. Warm buttermilk and melt butter or margarine. Add margarine and buttermilk to dry mixture. Then add yeast, dissolved in 1/2 cup of lukewarm water; mix well until all dry ingredients are moistened and until dough is blended. Place roll batter on lightly floured surface kneading several times. Shape into large mounds and let rest for 10 minutes. Roll dough out and cut with biscuit cutter. Dip each biscuit in very warm melted butter or margarine and place on baking sheet. Allow to rise and double in size (this can be 30 minutes to 1 hour). Bake at 450° for 20 minutes or until outside is golden brown.
Thaw and drain spinach. Combine with cottage cheese. Place uncooked lasagna noodles in pan. Place portion of spinach mixture on noodles. Pour portion of spaghetti sauce over top. Sprinkle with cheese. Repeat until pan is full. Cook at 350° for 30 to 45 minutes or until noodles are soft.
Mix sour cream, mayonnaise and soup mix together. Let chill 3 hours before serving. When ready to serve, squeeze all of the water out of spinach and add to mixture. Cut a big hole in the center of the bread and fill with mixture. Cube the piece of bread that you took out of the loaf to use to spoon the mixture onto the pieces of bread.
Mix the first 4 ingredients together and pat in a 9 x 13-inch pan. Refrigerate overnight. Cut in squares, roll in flour and brown in a small amount of shortening. Put in roasting pan. Take the mushroom soup and steak sauce and mix in pan. Heat to a boil. Pour over meat and bake 1 1/2 hours in a 275° oven. Serves 15.
Cream butter and sugar. Add beaten eggs. Stir in pineapple and juice. Mix in bread cubes. Looks curdled. Pour into greased 2-quart casserole. Bake at 325° for 40 to 50 minutes.
Combine ingredients (except shrimp) and beat well. Split and dry shrimp thoroughly. Dip into batter and fry in deep fat (oil) at 375° until golden brown. Drain on absorbent paper and serve immediately. Can be used on any fish. Keep batter chilled until used.
Mix butter, cream and flour	thoroughly, then chill. Heat oven to 375°. Divide dough into thirds. Keep remainder in refrigerator until ready to use. Roll 1/3 of the dough 1/8 of an inch thick	on a floured cloth-covered board. Cut with 1 1/2-inch round cutter. Place rounds on wax paper that is heavily covered with sugar. Turn each round with a spatula so each side is coated with sugar. Place on an ungreased baking sheet. Prick each with a fork about 4 times. Bake 7 to 9 minutes. Cool. Put 2 cookies together	with this filling. Makes about 5 dozen double cookies (I get less).
Cut 1/2-inch off bottom of artichokes. Cut prickers off each leaf. Boil artichokes in water and cover pan, approximately 20 minutes or when fork stuck in bottom and soft. Remove from pan.
Preheat oven to 375°. In a medium bowl, combine oats, all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir to combine. Stir in raisins and apples. In a large bowl, combine egg, honey, oil and milk. Stir in dry ingredients. Mix to form a smooth batter. Drop batter onto ungreased baking sheets, using a rounded teaspoonful of dough for each cookie, leaving 2-inches between. Dip fingers into water. Press dough down to about 1 1/2-inch diameter. Bake for 10 to 12 minutes or until lightly golden. Remove from oven. Transfer cookies to cooling rack.
Mix the sugar, flour and cocoa in a small container until well blended. Melt butter in an iron skillet on low heat. Add the dry ingredients to the butter; mix lightly. Beat egg yolks until lemon colored. Add milk to eggs; beat together. Add the egg mixture to the dry ingredients in the skillet gradually, stirring constantly. Cook until thick. Add vanilla. Pour into pie shell; cover with meringue. Bake at 425° until golden brown.
Cube zucchini and chop onion. Add water and boil together for 15 minutes, drain. Add remaining ingredients except margarine and stuffing. Layer 1/2 stuffing mixture on bottom of dish. Then layer all of filling mixture. Pur remaining stuffing mixture on top. Bake 30 to 40 minutes at 350°.
Spread rolls out flat on ungreased cookie sheet. Bake at 375° for 6 to 8 minutes. Cool well.
Place chicken pieces in crock-pot. Season with salt and pepper. Mix wine or broth with soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours (when on high 3 to 4 hours). Recipe may be doubled for the 5-quart model.
Mix all ingredients. Pour into greased and floured 9 x 5-inch loaf pans. Bake at 325° for 1 hour. Makes two loaves.
Grease casserole dish. Put chicken, 2 cans soup, noodles and milk in dish. Combine melted oleo and bread. Place on top of other ingredients. Bake 45 minutes in 350° oven.
Mix dry seasoning, oil, wine and garlic, along with tomato sauce. Put in refrigerator overnight. Fry eggplant slices. Put line of eggplant in glass dish; cover with half of cheese. Put remaining eggplant slices on next. Pour tomato sauce mixture on top. Cover with remaining cheese. Bake at 350° for 30 minutes.
Cook all ingredients until tender. May add 1 (4-ounce) can mushrooms and/or a 16-ounce can of French-style wax beans.
Crush crackers. Add peanut butter in butter and sugar. Mix well and shape into balls. Melt paraffin and chocolate in double boiler. Dip balls into chocolate and place on wax paper.
Mix all together and add 2 bags hand-broken pretzels. Bake 1 hour at 200°.
Remove skin and rinse chicken breasts. Drain and place in a baking dish. Cover at least 1/2 way with dressing and cover dish with foil. Bake at 350° until done and uncover to brown if you like. Turn 2 or 3 times while baking.
In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon of salt and 1/4 teaspoon of pepper. Bring to a boil. Reduce heat and simmer 10 to 15 minutes.
Mix together first nine ingredients. Remove top third of roll and hollow out inside. Spoon crab mixture into each roll. Sprinkle with almonds and cheese. Bake at 325° for 20 minutes. Place tops on rolls and bake another 5 to 10 minutes.
Rinse frozen peas in hot water; drain. Combine peas with vegetables, cashews, bacon and sour cream. Mix together the dressing and mustard. Pour over salad. Toss gently.
Heat soup. Dissolve gelatin in cold water and add to soup. Add remaining ingredients and mix well. Pour into 1 1/2-quart mold sprayed with Pam and rinsed with cold water. Chill 5 hours or until firm. Serve with crackers.
Cream shortening, sugar and salt. Blend in rest of ingredients. Mix everything together with a fork. Shape into balls and place on ungreased cookie sheets. Flatten slightly. Bake at 325° for 20 minutes. Roll in powdered sugar while still warm.
Cook onions in lightly salted boiling water until tender. Drain. In skillet, melt oleo. Add rest of ingredients and cook slowly, stirring until onions are glazed and lightly browned, about 15 minutes. Delicious with roast beef or chicken. I use lemon pepper in this. Serves 4 to 6.
Brown in skillet the Crisco and flour. Add onion, celery, okra and bell pepper. Add 1 1/2 to 2 quarts of water. Add tomato paste. Salt and pepper to taste. Simmer for 30 to 45 minutes.
Mix all ingredients. Place in greased muffin pans. Bake at 350° until brown.
Roast peppers. Remove skin and dice. In a nonstick skillet coated with cooking spray, saute sliced onions and peppers. Season with 1/8 teaspoon salt. Place peaches in boiling water for a few minutes. Peel. Working over a bowl to collect peach juice, slice or dice peaches. Mix white wine with peaches and juice. Combine with onions in skillet and cook until liquid is reduced by 1/2. Serve warm over turkey cutlets which have been grilled, broiled or pan-fried. Serves 4.
In a 4-quart saucepan, add ground beef to 1 quart water. Stir until the beef separates to a fine texture. Boil slowly 1/2 hour. Add remaining ingredients. Simmer for 3 hours. Refrigerate overnight.
Cook ingredients until tender. Cook 1/2 fryer. When cool, cut into pieces to make 2 cups.
Mix all ingredients well. Let stand for 20 minutes. Bake for 45 minutes at 350°.
Sift flour and sugar; set aside. Bring to a boil, oleo, cocoa and water. Pour over flour and sugar. Add eggs, buttermilk, soda, cinnamon and vanilla. Mix well. Grease and flour 13 x 9-inch pan. Pour in batter. Bake 30 to 35 minutes at 350°.
In large mixing bowl, blend together all ingredients. Pour into unbaked pie shell. Bake at 375° until sharp bladed knife inserted in center comes out clean, 45 to 50 minutes. Cool. Refrigerate.
The meat is sliced into pieces of about 1/5 of an inch and 1 square inch in size. Mix meat and marinate for at least 1/2 hour or overnight. Broil on charcoal fire or in an oven, both sides of meat. Serve warm with rice.
Sift flour, baking powder and salt into mixing bowl. Add brown sugar and mix well. Add shortening and eggs and mix well. Stir in nuts, dates and vanilla. Spread in greased 11 x 7-inch or 8-inch square pan. Bake at 350° for 25 to 30 minutes. While warm, cut in bars and sprinkle with powdered sugar.
Drain and wipe chilies dry. Remove seeds and slice green chilies. Layer chilies on the bottom of a 9 x 13 baking dish. Add monterey jack cheese. Combine eggs and sour cream. Pour mixture over cheese layer. Bake at 350 F approx. 45 minutes. Let stand 10 minutes.
Mix all ingredients, adding milk a little at a time. Cook on low heat until thick. Pour in pie shell. Bake at 325° until crust is brown.
Cut zucchini lengthwise, then crosswise into quarters. Dip pieces into egg, next into Shake 'n Bake mix. Arrange in greased 9 x 13-inch pan, single layer of zucchini. Bake at 400° for 20 minutes or until tender. Top with Mozzarella cheese, then tomato sauce. Sprinkle with Parmesan and oregano mixture. Bake 10 minutes longer. Serves 6.
Any type fruit desired may be used as topping. Suggest: strawberries, bananas (soaked in lemon juice), pears, apples, kiwi, grapes, cherries and peaches.