HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in food processor or blender. Whip until well blended and powdered.
Saute onion. Cook or steam one of the vegetables. Mix vegetables with sauteed onion. Beat eggs. Mix eggs, grated Parmesan cheese and Mozzarella cheese together in large bowl. Combine onion-vegetable mix and cheese mix. Pour in ready-made pie crust. Bake at 350° for 40 to 45 minutes. (Can freeze, uncooked.) Cool and serve.
Mix all ingredients together and bake at 350° for 30 to 40 minutes. Serve warm with crackers.
Combine butter and sugars; beat until fluffy. Add eggs, milk and vanilla; mix well. Combine flour, baking powder and salt; stir together. Cover and chill 3 to 4 hours. Roll out third of dough to 1/8-inch thickness on lightly floured cutting board. Bake at 375° for 8 to 10 minutes. Makes 7 dozen.
Bake cake as directed on box. Cool and cut in bite size pieces. Layer in punch bowl: cake, pudding, peanut butter cup, Cool Whip, cake, pudding, peanut butter cup and Cool Whip.
Mix milk and lemon juice well. Add remaining ingredients. Pour into pie shells and chill before serving.
Boil sugar and syrup together 2 or 3 minutes. Beat eggs (not too stiff); pour in slowly the hot syrup. Add butter, vanilla and pecans. Turn into raw pie shell and bake in moderate oven about 45 minutes, or until set.
Set oven at 450°. Blend all together at high speed. Pour in a 9-inch deep pie crust, unbaked. Bake at 450° until brown on top. Reduce heat to 375° and bake until the middle of pie shakes like jello. Remove right then (this is important); if you overcook this pie it will be watery.
Chill pie shell. Preheat oven to 375°. Cream butter. Add sugar gradually and continue beating until light and fluffy. Add eggs, syrup, salt, vanilla and chopped nuts. Pour into pie shell. Bake 40 to 45 minutes; garnish with whole nuts.
Using a large heavy iron skillet, melt oleo over medium heat. Stir in sugar, syrup and salt. Bring to a boil, stirring constantly. Boil 5 minutes without stirring. Remove from heat and add soda and vanilla. Pour syrup over popped corn and peanuts. Toss or stir (syrup will be sticky).
Cream shortening and oleo. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture, alternating with buttermilk. Stir in vanilla, coconut and nuts. Fold in egg whites.
Cook sausage and garlic until meat is brown; drain off excess fat. Cook squash, covered, in small amount of water until tender; drain. Stir squash and next 6 ingredients into meat; fold in eggs. Transfer to 10 x 6 x 1 1/2-inch baking dish. Bake at 325° for 25 to 30 minutes. Makes 4 to 6 servings.
Mix ground beef and refried beans with taco seasoning; warm on stove. Roll mixture in flour tortillas; add cheese on top of mixture in tortillas. Bake for 10 to 15 minutes until cheese is melted.
Brown onion and potatoes in oil or margarine over medium heat. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are tender.
Pour milk over bread crumbs. Add meat, salt and pepper. Shape into meatballs and put into casserole. Combine remaining ingredients. Stir well and pour over meatballs. Bake at 375° for 45 minutes.
Combine the first 7 ingredients in a large mixing bowl. Stir until just blended. Pour into pie shell and bake at 375° for 35 minutes or until filling is set. Top each slice with a dollop of whipped cream and a slice of banana. Serve warm or at room temperature.
Cream sugar and shortening; add eggs. Beat by hand. Sift flour; add cocoa, salt and add to creamed mixture. Mix well. Next add vanilla and pour into greased 13 x 9-inch pan. Bake at 300° for 35 minutes. Remove from oven and pour marshmallows on cake. Bake at 350° for 10 minutes. Spread icing over cake.
Melt chocolate over very low heat, then let cool. Sift flour with salt. Dissolve soda in buttermilk. Cream margarine; gradually add sugar and continue beating until well blended and fluffy. Blend in chocolate; add eggs one at a time, beating well after each. Add flour and salt mixture, blending well. Next, add soda and buttermilk mixture and blend well. Pour mixture into 3 greased and floured 9-inch round cake pans. Bake at 350° for 30 minutes. Cool layers and frost with Coconut Pecan Frosting.
Brown, then drain the ground beef, onion and garlic. Add 1 cup water and the next five ingredients; mix well, cooking at medium-high heat. Blend water into cornstarch; stir into meat mixture, cooking until thick.
Mix flour, sugar and salt. Cut in shortening (Crisco) until it resembles fine crumbs. Add cold water. May be refrigerated several days or wonderful to put in freezer.
Remove stems from mushroom caps and chop up fine. Combine Prosciutto, cheese, breadcrumbs, mushroom stems, parsley, salt and pepper to taste and egg. Spread dressing evenly inside mushroom caps. Place in single layer in a baking dish and pour oil over the top. Add 1/4 cup of hot water to baking dish. Bake uncovered in 300° oven for 25 to 30 minutes.
In mixing bowl, blend first 5 ingredients. Add bread mix; stir well. Turn into greased 9 x 5 x 3-inch pan. Bake at 350° for 50 minutes or until done. Remove from pan and cool. If desired, frost with confectioners sugar icing.
Bake pastry shell at 450° for 8 minutes. Be sure to prick shell before baking. Saute onion and green pepper. Arrange a layer of 1/2 the cheese, 1/2 the tomatoes, 1/2 the onion and green pepper mixture and 1/2 the salami into the baked pie shell. Repeat layers. Beat eggs; stir in milk and remaining ingredients. Pour over layers in pastry shell; bake at 450° for 10 minutes. Reduce temperature to 350°; bake for 35 to 40 minutes, until set.
Place chicken pieces in shallow baking pan. Mix rest of ingredients well. Pour over chicken. Let set for 2 or more hours. Pierce with fork before baking at 375° until brown. Pour off some sauce and pour back over, all while hot. Cover with foil for 1 1/2 hours or until tender at 350°. Same recipe can be used with spareribs.
Preheat oven to 350°. Split peppers in half, horizontally; remove seeds and membranes. Wash and blanch in boiling water for 2 minutes and set aside.
Boil pineapple juice 2 minutes. Add a little sugar. Add buttermilk and cool. Add remaining ingredients. Cut in squares or mold.
Cook ground chicken, onion and garlic powder until done. Add tomatoes, taco seasoning, soup and noodles. Put in large casserole and top with shredded Cheddar cheese. Bake until cheese melts, at 350° to 375°.
Combine eggs and milk. Mix together flour, baking powder and salt. Add to egg mixture; beat smooth with a wire whisk. Test mixture to see if it flows easily through a funnel or out of a pitcher. If too thick, add milk; if too thin, add flour.
Mix first 3 ingredients; place in 9 x 13-inch greased pan. Mix together next 3 ingredients smoothly, pour over crumb crust; bake at 350° for 20 minutes; cool. Mix berry mix and juice. Spread on baked cake. Spread Cool Whip or whipped cream on top; refrigerate overnight.
Prepare onion soup. Saute onions and mushrooms in margarine. Mix all together well. Bake for 1 or 1 1/2 hours at 325° until well done.
Prepare macaroni and cheese and sausage as directed on packages. Combine together. Serve.
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, candy bar and nuts. Refrigerate for 1/2 hour. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes at 375°. Makes 5 dozen.
Bring water to a boil. Add jello, stirring until dissolved. Add fruit. Pour half into an oblong pan and chill until set. Let remainder stand at room temperature. When the first half is set, spread it with sour cream. Top with remaining fruit mixture and chill again.
Mix 2/3 cup sugar and frozen lemonade. Let stand while baking cake. Mix jello in boiling water. Set aside to cool. Put cake mix in mixing bowl. Add oil and eggs. Mix well. Add gelatin mixture to cake batter. Grease tube pan; pour in mixture. Bake at 300° for 1 hour. When done, pour lemonade mixture on cake whole still hot.
Chop onion and bacon with ground beef; drain fat. Add remaining ingredients and simmer 1 hour. Serve with hot cornbread!
Mix all ingredients. Put in buttered 9 x 13-inch pan. Bake at 350° for 45 to 55 minutes. Corn bread will come to the top and form crust.
Bring to a boil eggs, sugar, vinegar, flour and salt. Add remaining ingredients to hot mixture.
Add potatoes and garlic to boiling water. Cover and boil slowly about 30 minutes or until tender. Drain, reserving cooking liquid. Put hot potatoes and garlic through food ricer. Add salt, pepper, butter and cream. Stir to blend ingredients. Add reserved potato cooking water to desired consistency. Serves 6.
Melt butter. Add other ingredients. Beat and pour into well-greased 9-inch pie pan. Bake at 350° for 15 minutes. Serve with Cool Whip. Serves 6.
Mix soy sauce, sugar and garlic into a sauce. Marinate wings for 24 hours. Bake in 325° oven for 1 hour 15 minutes. Enjoy.
Melt chips and butter over low heat. Remove from heat. Blend in egg (beaten). Stir in sugar, nuts and marshmallows, blending well. Shape into 1-inch balls. Roll in coconut and chill. Makes about 48.
Mix ingredients and cook on top of stove until cheese and broccoli melts and mixes. Pour in baking dish and bake at 325° for 1/2 hour or longer.
Brown steaks in lard. Remove steaks from pan and arrange in shallow casserole or baking pan. Season with salt and pepper. Cover and bake in a 350° oven for 30 minutes. Remove from oven and place a slice of onion, a slice of tomato and a slice of green pepper on each steak. Cover and return to oven for another 15 minutes.
Wash blueberries and drain with peaches. In a small bowl combine sugar, flour, butter and cinnamon. Set aside. Mix muffin batter by box directions, except do not fold in blueberries. Spread batter into 8-inch square pan. Top with fruit. Sprinkle cinnamon mixture on top. Bake at 400° for 25 minutes.
Sift together flour, salt, baking powder, soda and spices. Cream together shortening and sugar. Beat in eggs, one at a time. Gradually add molasses, beating constantly. Blend in flour, using low speed on mixer. Add water; mix until smooth. Pour into well-greased and floured 9-inch square pan. Bake in 350° oven 35 to 45 minutes. Serve warm. Makes 9 servings. May be topped with whipped cream.
Mix corn bread mix, eggs, corn and oil and set aside. Brown meat and drain. Grease large iron skillet and heat. Sprinkle meal to brown. Pour batter on top. Sprinkle with cheese. Add meat, onions and pepper. Pour remaining batter on top and bake in oven until brown.
Combine cream cheese, egg, sugar and salt. Beat well. Set aside after stirring in chocolate chips.
Cream the Roquefort and cream cheese together. Fill crisp celery stalks 2-inches long with this mixture. Then with a knife, make a narrow lengthwise trench through the center of each filled celery stalk. Fill the trench with a small quantity of caviar. Then cover it over with some of the cheese mixture, making it rounded. Sprinkle with paprika and serve.
Mix oleo and sugar together; add peanut butter and vanilla. Mix well. Add egg and milk to mixture, mixing thoroughly. Add flour, soda, salt and oats. Pour in a greased 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Frost.
Mix potatoes, eggs and onion. Add oil, vinegar, salt and pepper. Mix well and allow to chill. This dish is easy and delicious.
Mix dry ingredients into ungreased pan, 8 or 9-inch square. Make 3 wells and add liquids in each. Pour water over all. Mix with a fork. Bake at 350° for 30 minutes.
Grind cranberries and oranges together. Add sugar and nuts. Mix well. Store covered in refrigerator. Good with meats.
Cook carrots in salted water until tender. Combine soup, oil, vinegar, sugar, mustard and Worcestershire sauce. Bring to a boil. Pour over carrots. Place onion and pepper on top. Do not cook onion and pepper. Will keep for several days.
Preheat oven to 400°. Prepare stuffing mix as directed on package. Add carrots and celery. Combine soup, milk and parsley; set aside. In 3-quart baking dish, arrange stuffing in center. Spoon along the sides, the soup mixture in a thin layer. Arrange chicken over soup mixture. Pour remaining soup mixture over chicken. Cover with foil. Bake 15 minutes. Uncover and cook 10 minutes more or until chicken is tender.
In pitcher, combine water, juice concentrate, ReaLemon and sugar. Stir until sugar dissolves. Chill.
Thoroughly combine crushed strawberries, yogurt and Cool Whip in a bowl. Spoon into a graham cracker pie shell and freeze for 4 hours. Remove from freezer and place in refrigerator for 30 minutes (or longer for softer texture) before serving. Store leftover pie in freezer. Makes one pie.
Boil chicken until done; take chicken and place on a plate and let cool. Remove meat. Bring chicken broth to a boil and add macaroni; cook until done. Drain some broth off if too much is still in pan once macaroni is done (save it just in case). Mix soups together and add to macaroni; add chicken meat. Stir until soups are well blended. Add a little broth, if needed, to make a thick gravy-like sauce. Add salt and pepper to taste.
Toast oats in an ungreased large shallow baking pan in moderate oven 15 to 20 minutes. Combine toasted oats with rest of ingredients. Mix well. Press firmly into well greased 15 1/2 x 10 1/2-inch jelly roll pan. Bake in preheated moderate oven (350°) for 20 minutes. Cut into bars.
Mix first 4 ingredients together and simmer until rhubarb is tender (or 4 to 5 minutes). Remove foam. Add box of Jell-O and stir until mixed. Cool and put in jars. Cover with paraffin.
Place all ingredients in a double boiler and mix well. Cook over boiling water until thick. When still somewhat runny, cool and put in container. Refrigerate. It will thicken when cool. Serve as dip for vegetables.
Saute onion in oil. Add remaining ingredients. Heat over medium heat, stirring constantly until cheese melts. Serve with tortilla chips.
In small saucepan combine fruit, water, sugar, cinnamon and nutmeg. Bring to a boil. Remove from heat. Cover and let stand about 15 minutes or until cool. Stir. Meanwhile, wrap tortilla halves tightly in foil. Heat in a 350° oven for 10 minutes. Remove half of tortilla halves from foil. Keep remaining tortilla halves wrapped until needed. Spoon a tablespoon of fruit along cut edge with milk. Press gently to seal. Place tortilla rolls, seam side down, about 1 inch apart in a 15 x 10 x 1-inch baking pan. Brush lightly with milk. Bake in a 350° oven for 15 minutes or until edges begin to brown. Sprinkle top with brown sugar if desired. Yield: 16.
Mix well, put into 9 X 13 pan.	Sprinkle cinnamon & sugar over top. Bake at 350° for 45 minutes.
Add all ingredients to large stock pot. Simmer about 1 1/2 hours.
Beat eggs. Add spinach, butter, milk, cheese and onion. Blend in flour and dry ingredients. Pour into buttered 9 x 13-inch pan. Bake at 350° for 45 minutes. Cut into squares and serve hot. Serves 15 to 20.
Cook broccoli in boiling water until tender. In a bowl, mix mayonnaise, yogurt, onion flakes, cayenne and salt. Serve sauce over broccoli. Makes 4 servings.
Combine sugar, cornstarch and jello in pot, add water. Cook 3 to 5 minutes, stirring constantly until thick. Put in refrigerator until it is cool. Stir in peaches. Spread on top of cream cheese mixture.
Preheat oven to 325°. Make crust and place in 9-inch pie plate. Set aside.
Cream sugar and shortening. Add eggs and beat. Add dry ingredients and mix well. Add fruit and nuts. Mix and drop by teaspoon on greased cookie sheets. Bake at 325° for about 10 minutes. Check cookies to see if they are done.
In large skillet, brown meatballs; drain. Meanwhile, combine reserved pineapple liquid, lemon, sugar, soy sauce and ginger. Add cornstarch. Mix well. Pour over meatballs. Add green peppers. Simmer 20 to 30 minutes, covered. Yields 8 dozen.
Mix peach Jell-O with boiling water, then add cold water, pineapple and peach pie filling. Congeal. Mix the sugar, sour cream and softened cream cheese by hand. Spread on top of congealed mixture. Sprinkle with peanuts. Refrigerate.
Pour vinegar over eggs; add mustard. When thoroughly mixed, add to potatoes and salt. Beat all together and add onion.
Fry bacon; drain all fat off. Remove all liquid from beans. Put beans, margarine, mushrooms and brown sugar in bacon. Cook on low heat for about 30 minutes.
Throw all the ingredients in a big bowl and stir with a wire whip. Drop by tablespoons onto a hot, greased frying pan. Turn when you see bubbles "exploding" on the top that isn't cooked. Keep on greasing the pan or they will stick. This makes enough pancakes for a hungry teenaged boy and a friend who might have stayed overnight. Top with lots of butter and syrup or homemade jam. (Strawberry is the best.) If your friend is still hungry, make another batch. They taste the best if your mom makes them.
Place the chicken on the ham and roll up. Hold this in place with toothpicks. Place in shallow baking dish and cover with the Durkee and soup, mixed together.	Cover the baking dish with foil and bake at 350° for 2 hours.	Serves 6. More breasts can be added.
Place applesauce in small saucepan and heat over medium heat until bubbly. Add Jell-O and stir until dissolved. Cool, then stir 7-Up and mix well. Pour into mold and chill until set.
Mix salt, pepper and flour. Roll steak pieces in mixture. Cook onion and steak until nicely browned. Put meat in casserole. Add soup and water to skillet. Stir until all brown residue from meat is mixed with the liquid. Pour over meat in casserole and cover tightly. Bake in 325° oven for 1 1/2 hours. Very good.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in crushed peppermint candy. Fold in whipped cream. Pour into pie crusts. Cover. Freeze 6 hours or until firm. Garnish as desired. Freeze leftovers.
Cook bacon crisp; drain and set aside. Brown ground beef and onions; drain. In a small bowl, combine brown sugar, mustard, tomato paste and barbecue sauce. Add this to beef mixture; crumble bacon into all. Add pork and beans; simmer for 10 minutes on top of stove. Pour into casserole dish; cook at 325° for 30 or 35 minutes.
Mix together and roll out in different shapes (with hands). Bake on greased cookie sheets at 350° about 14 minutes.
Place cream cheese in microwave dish; heat on Defrost for 1 or 2 minutes to soften. Beat in remaining ingredients. Spoon into serving dishes or put into pastry bag and pipe it onto one plate or individual plates. Refrigerate until serving time.
Beat egg whites until stiff. Add sugar and beat until stiff. Stir in nuts and chocolate chips. Preheat oven to 375°. Drop cookies by teaspoon onto a foil covered cookie sheet. Place in oven. Turn off oven. Leave cookies in oven overnight and don't peek.
Combine ingredients. Coat frying pan with layer of vegetable oil; heat to medium-high. Pour in batter. Will cover most of pan bottom; flip when brown.
Make a white sauce by melting butter over low heat. Blend in flour and salt. Add milk. Cook quickly, stirring constantly, until mixture thickens and bubbles. Add chicken bouillon cube and stir until dissolved.
Preheat oven to 350°. Melt butter in large mixing bowl. Stir in soup, sour cream and milk. Blend well. Stir in onion and 1 1/2 cups of the cheese. Break potatoes apart, but don't thaw. Add to mixture and stir well. Pour into 9 x 13-inch baking dish. Sprinkle remaining 1/2 cup cheese on top. Bake, uncovered, 50 to 60 minutes, until lightly browned and bubbly.
Combine sugar and 1/3 cup of water in medium saucepan. Slowly bring to a boil over medium heat. Cover and simmer on low heat while beating egg whites.
Preheat oven to 350°. Lightly grease a 9 x 5 x 3-inch loaf pan. In large skillet, heat oil over medium-high heat. Stir in zucchini, carrot, bell pepper, onion and garlic. Saute until vegetables are softened, 4 to 5 minutes; set aside. In large bowl, combine turkey and next 6 ingredients. Press 1/3 turkey mixture into prepared pan. Spread half the vegetable mixture over turkey, pressing down. Repeat with remaining turkey and vegetables, ending with turkey. Cover pan with foil; bake until loaf has shrunk from edges of pan and juices run clear, about 1 1/2 hours. Let stand 10 minutes, drain. To remove, invert pan over serving plate. Garnish, if desired, with zucchini and carrot slivers. Serves 6.
Mash cream cheese and mix well with remaining ingredients. Put in pint jar and refrigerate at least 24 hours until thickened. Serve on thin toast, any kind of cracker or as a finger sandwich filling. Keeps well.
Season the ground beef with the garlic salt. Brown the ground beef in a skillet, stirring until crumbly; drain well. Add the ziti and spaghetti sauce and mix well. Spoon into a 9x13 baking dish. Top with the cheese. Bake, covered with foil, at 350° for 30 minutes.
Preheat oven to 350°. Beat eggs and milk together; toss with spaghetti. Spread spaghetti mixture in a greased jelly roll pan or roasting pan (11 x 18-inch). Top with sauce. Arrange pepperoni slices in rows over sauce; sprinkle with cheese. Bake at 350° for 30 minutes. Let stand 5 minutes before cutting into squares.
About 45 minutes before serving, prepare rice. Boil 15 minutes in 8 cups water. Rinse and cover. Keep warm in oven.
Bring pineapple and sugar to boil and stir in jello. Cool. Add buttermilk. Then stir in Cool Whip and nuts. Easy to make and very good!
Combine flour, baking powder, salt and soda. Cut in shortening until mixture is coarse. Add milk and stir until blended. Transfer to lightly floured surface. Knead lightly, roll dough out and cut with biscuit cutter. Bake at 475° until golden brown, about 15 to 18 minutes.
Saute sausage until browned. Drain well. Separate crescent rolls into triangles. Place on pizza pan. Press together to form crust. Spoon sausage over dough. Sprinkle hash brown potatoes over sausage. Pour eggs mixed with milk, salt and pepper over top. Shake pan to settle eggs evenly over crust. Top with cheese. Bake at 350° for 25 minutes or until center is done.
Mix Eagle Brand milk and cream cheese; blend until smooth. Make pudding according to directions, but use only 2 1/2 cups of milk (instead of 3 cups); mix with cream cheese mixture. Add Cool Whip; mix well. Add banana extract. Use large dish. Layer pudding, wafers and bananas. Refrigerate.
Add 1 cup hot water and 1/2 cup cold water to each cherry, lime and orange jello. Pour into 3 pie plates and let chill at least 4 hours.
Boil hen until tender; debone when cool. Mix flour, salt, pepper and baking powder. Add chicken fat, milk and beaten egg. Form dough; roll out and cut into strips. Drop into boiling broth. Cook dumplings until tender. Add chicken and sliced, boiled eggs. Serves 6.
Whip cream cheese with brown sugar and vanilla. Fold Cool Whip into mixture. Before serving, drizzle caramel sauce and chopped pecans over top.
Cream margarine and sugar. Beat in eggs. Pour in milk. Mix soda, salt and flour. Work into liquid to make cookie dough. Cut into strips. Makes the strips into figure 8's or knots. Bake on an ungreased cookie sheet for 10 minutes at 375°.
Place meat, onion and garlic in large, heavy fry pan. Cook over medium heat until the meat is lightly browned. Add oregano, comino seed, chili powder, tomatoes, hot pepper sauce, salt and hot water. Bring to a boil, lower heat and simmer about 1 hour.
Dice carrot. Slice and chop cabbage. Mix all other ingredients together and stir into the vegetables.
Put beef, pork and whole pieces of chicken in small amount of water. When tender, remove chicken from bones; skin and dice. Combine diced chicken with beef and pork. Bring to boil, then add onions, celery and pepper. Cook for 15 to 20 minutes. Then add bean sprouts, bamboo shoots and water chestnuts; cook for 15 to 20 minutes. Combine cornstarch and soy sauce; mix well. Then add beaded molasses to mixture. Put this mixture in chow mein and stir constantly until thickens. Serve hot over noodles.
Combine margarine, evaporated milk, sugar, and salt in sauce pan. Bring to a boil over medium heat, stirring constantly. Boil 4 to 5 minutes. Remove from heat. Stir in marshmallows, chocolate chips, nuts, vanilla. Stir until marshmallows are melted. Pour into wax paper lined 8-inch square pan.