HumbleIntelligence/food-ner-1-Million huggingface dataset:
With pastry blender or fork, blend crust mix with brown sugar. Mix in walnuts. Add egg yolk and vanilla. Combine well and press into a buttered and floured 9-inch pie pan. Bake at 375° for 10 minutes or until golden. Cool before filling.
Brown ground beef and drain off grease. Add salsa and simmer 10 to 15 minutes. Pour cheese on top of mixture, let melt. Serve with nacho chips.
Preheat oven to 350°. Place fruit on bottom of 13x9x2 pan. Spread evenly. Mix soft butter and cake mix. Place mixture on top of fruit. Bake for 30-45 mins. Layer should be golden brown. Can be served with ice cream. If using a glass dish, temperature is 325°.
Pour in a greased and floured loaf pan. Bake at 350° for 1 hour.
Dissolve yeast in warm water in a large mixing bowl. Add sugar and salt. Stir well. Add flour, one cup at a time, beating after each addition. Turn dough out onto a floured board and knead until smooth. Cut off small chunks of the dough. Roll into 1/2-inch ropes and twist into pretzel shapes. Dust cookie sheets with cornmeal. Arrange pretzels on the sheets. Brush tops of pretzels with beaten egg and sprinkle generously with salt. Bake in a hot oven at 425° for 15 minutes or until brown. Makes 6 or 8 large pretzels.
Blend together beef, onion, salt and pepper. Shape into 8 patties. Arrange layer of potatoes in a greased glass 9 x 13-inch baking dish. Season. Then add layers of corn and of beans and arrange meat patties on top. Pour the tomatoes over all and bake in oven at 300° for 1 1/2 hours or until meat is done. Yields 8 servings.
Cream together margarine, brown sugar and egg yolk. Stir in flour, salt and vanilla. Spread in 9 x 13-inch pan. Bake at 350° for 25 minutes. Frost with melted Hershey bar.
Boil milk, sugar and oleo until it forms a soft ball (when tested in cold water). Take off stove and add marshmallows, beat until dissolved. Add peanut butter and vanilla. Pour in lightly greased pan. When cool, cut in squares.
Add milk to eggs. Spread rolls on pizza pan or jelly roll pan. Layer with sausage, hash browns, egg mixture and then cheese. Cook at 350° for 30 minutes.
Blend. Let stand 1/2 hour or more. Pour over hot drained pasta. Great for summertime!
Thoroughly mix all ingredients together. Pour into a buttered 8 x 8 inch pan and bake at 350° for 40 to 60 minutes. Serve hot with cold milk, tastes great with cinnamon or fried apples.
Brown meat and drain fat. Add all ingredients, adding 5 cans of water. Stir occasionally so rice doesn't settle. Cook according to rice directions.
Mix together corn, Jiffy corn bread mix, eggs and sugar. Fold in 1 cup sour cream. Pour into a 13 x 9-inch greased pan. Bake at 350° for 30 to 40 minutes.
Brown ground beef and onions. Add next 8 ingredients. Simmer 1/2 hour. Add kidney beans. Heat until beans are hot. You can add more tomato juice to make a thinner chili.
Cut butter into flour with pastry blender. Combine milk and egg yolk. Pour over flour mixture, stirring to mix well. Roll out small portions on floured surface. Place pie filling in center. Fold over and seal edges. Fry in deep hot fat until golden brown.
Mix cornstarch, sugar and salt thoroughly in saucepan. Add hot water and cook over high heat, stirring constantly, until thick and clear. Remove from stove; add beaten egg yolks. Return to stove and cook at low heat, stirring constantly for 6 minutes. Take off stove and add lemon juice and butter. Cool. Pour into cooled baked pastry shell. Top with meringue.
Combine tomatoes, water, onions, pepper and salt; heat to the boiling point. Add butter	and rice; cover to bring to boiling point again. Reduce heat	and simmer until rice is tender. Remove from heat and add cheese.	Stir until cheese is melted. Will stay warm and fluffy if covered with heavy cloth and then with pot cover. Yields 50 servings of 1 cup each.
Mix sugar, cocoa, margarine and milk. Bring to a boil. Cook 1 1/2 minutes. Remove from heat. Add remaining ingredients and stir until well blended. Drop by teaspoons onto wax paper and let set.
Bread and fry chicken. Place in long baking dish. In medium size bowl, mix together broth, butter, flour, lemon and seasonings. Pour over cutlets. Bake at 350° for approximately 3/4 of an hour, covered with foil. Remove foil and bake another 15 minutes.
Simmer turkey, carrots and celery in broth for 10 minutes or until turkey is no longer pink. Drain all but 1 cup of liquid. Add beans, chilies and spices. Simmer 10 minutes. Top with shredded cheese.
Season and lightly brown pork chops. Mix other ingredients. Arrange pork chops in a shallow baking dish; pour sauce over them. Bake at 375° for 1 hour. Serve with rice or baked potatoes.
Mix all ingredients. Bake at 350° for 10 to 15 minutes. Cool slightly. Remove from pan. Enjoy!
Preheat oven to 325°. Combine flour mixture and pumpkin pie spice. Using electric mixer on medium speed, mix together brown and granulated sugars. Beat in butter. Add egg, pumpkin and vanilla. Beat until well mixed, light and fluffy. Stir in flour mixture, raisins and nuts. Drop by round spoonfuls onto ungreased cookie sheets 2 inches apart. Bake until slightly browned along edges, about 20 minutes. Cool cookies on flat surface.
Break off flowerets of cauliflower. Slice lengthwise into 1/4-inch thick slices. Simmer cauliflower in boiling water in covered pan for 5 minutes or until tender. Remove from heat; drain. Fold in grapes and almonds. Return to burner until heated through.
Dissolve yeast in lukewarm water. In large bowl, put sugar, salt and shortening; add hot water. When dissolved, add milk, then yeast mixture. Add enough flour to make a stiff dough. On floured board, roll dough into a large rectangle; fold into thirds, roll again; repeat 4 or 5 times. Place in greased pan and let rise until doubled. Bake at 400°.
Mix flour and oleo and pat into a 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes. Cool. Mix cream cheese, powdered sugar and Cool Whip. Spread onto cooled crust. Mix pudding mixes and milk until thick. Spread on top of cream cheese mixture. Put rest of Cool Whip on top. May garnish with walnuts. Chill several hours.
Prepare a charcoal fire. Grill the eggplants over hot coals until soft, about 10 to 15 minutes, turning frequently. Remove and set aside until cool enough to handle. Combine the chicken broth, bonito flakes, soy sauce and rice wine in a saucepan. Simmer for 5 minutes. Add the ginger and remove from the heat. Use a sharp knife to slice the eggplant lengthwise into 4 slices, without cutting through the stem end. Fan each eggplant out on a platter and drizzle with the sauce. Refrigerate until completely cool, or up to 24 hours, before serving. Yield: 8 servings.
Soften butter and cheese. Blend with crab meat, mayonnaise and garlic salt; spread over halved English muffins. Place waxed paper between muffins and freeze.
Break spaghetti into fourths (about 1 1/2 cups). Saute onion and celery in margarine in Dutch oven (deep pan) until crisp and tender. Stir soup, bouillon, lemon juice, pepper and nutmeg into sauteed mixture. Add chicken and spaghetti and stir. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, 20 minutes or until spaghetti is tender.
Place beef cubes in 3-quart microproof casserole or baking dish. Sprinkle with salt. Stir together gravy mix and water. Pour over meat. Cook, covered, on 70 (Roast) for 50 minutes, stirring once during cooking. Add vegetables and mix to cover with gravy. Cook, covered, on 50 (Simmer) for 40 to 50 minutes or until vegetables and meat are tender. Let stand 5 minutes before serving.
Stir Bisquick and sugar together. Add slightly beaten eggs and remaining ingredients until well mixed. (Do not use mixer.) Bake in loaf pan at 350° for 45 to 50 minutes.
Preheat oven to 350°. Boil chicken until well done; drain and set aside to cool (for cutting). In medium bowl, mix soup, sour cream, green chilies and seasonings. Cut chicken into small pieces and stir into soup mixture. Lightly grease a 9 x 13-inch pan or glass casserole dish. Lay tortilla flat on hard surface; place 2 to 3 tablespoons of chicken mixture across center of tortilla. Sprinkle with 1 to 2 tablespoons of cheese (reserve 1/2 cup cheese for topping).
Cook 4 ounces of macaroni. Cut 4 frankfurters lengthwise and insert slice of cheese. Wrap with a slice of bacon. Fasten with a toothpick. Mix soup with milk. Bring to a boil and add macaroni. Put in greased baking dish and top with frankfurters. Bake at 350° for 20 to 30 minutes.
Cream butter and sugar until light and fluffy. Separate eggs beating yolk until thick. Add yolks and vanilla. Sift flour and baking powder together. Alternate flour and milk. Beat egg whites until stiff. Fold into mixture. Bake at 365° for 25 minutes.
Buy thick pork chops, butcher will slit a pocket for you. Mix stuffing (ingredients above). Fill pockets of chops and place remainder around chops in a 9 x 13-inch baking dish and bake at 350° for 30 to 45 minutes (until tender). You can use Stove Top dressing.
Boil first six ingredients until mixture forms ball in ice water, then add vanilla. Beat until creamy. Add pecans and spoon out onto waxed paper or buttered plate.
Soften cream cheese in a bowl. In a mixer, beat cheese until fluffy. Gradually beat in lemon juice. Stir in remaining ingredients (except chips). Chill to blend flavors. Garnish as desired. Serve with chips.
Mix flour and milk; add to margarine and beef, cut in little pieces. Cook in a pot until thickened. Add more milk if needed. Stir constantly. Pour over biscuits.
Bake crust. Mix softened cream cheese, powdered sugar and Cool Whip. Add strawberries. Pour into pie crust. Chill overnight.
Put cookies in food processor or blender, crush until mixture looks like dirt. It helps if cookies are frozen. Set aside.
Heat oven to 375°. Unroll dough into 4 rectangles. Press onto bottom and up sides of 15 x 10 x 1-inch baking pan to form crust. Bake 11 to 13 minutes or until golden brown; cool. Mix cream cheese, dressing, sour cream, dill and onion salt until well blended. Spread on crust. Top with remaining ingredients. Refrigerate. Cut into squares. makes 24.
In a large Dutch oven or kettle, cook beef and onion until beef and onion are tender. Drain fat. Stir in beef broth, mixed vegetables, undrained tomatoes, potato, celery, marjoram, oregano, salt, pepper and bay leaf. Bring to boil; reduce heat. Cover; simmer for 15 to 20 minutes or until vegetables are tender. Discard bay leaf. Makes 4 main dish servings.
Saute onions in butter. Add jalapenos and chilies. Add all other ingredients, cheese last.
Mix water, white vinegar, salt and sugar well and pour over pickles and other ingredients cold. Let set out several days before putting in refrigerator. Place cucumbers in bottom of a glass gallon jar, then alternate with fresh dill, onions, garlic and jalapeno peppers. (I use hot crushed peppers if I don't have the jalapeno peppers; don't use too many peppers as it will make the pickles too hot.)
Place cucumbers in quart jar. Do not overpack in jars. Put mustard, salt and sugar on top. Pour vinegar over them. Shake 3 or 4 mornings before putting them away.
(Can use 1/2 pound cherries and pineapple as an option instead of the mixed fruit.)
Prepare in a trifle bowl, a large brandy sniffer or a large flat glass bowl. Prepare devil's food cake in a 9 x 13-inch square pan. Place 1/2 of cake in bowl (after baking). Spread 1 can of chocolate pudding over cake. Sprinkle with 1/2 of candy mixture (brickle and chocolate). Cover with 1/2 (6 ounces) of Cool Whip. Repeat all steps. Save some candy to sprinkle on top for decoration. Refrigerate for 24 hours. Can be frozen!
Rub veal with oil and butter and place in roasting pan along with a few sprigs of rosemary and sage leaves. Put pan in preheated 400° oven for 30 minutes. Turn frequently and baste from time to time with the meat juices. Remove veal from pan and place in covered casserole. Add enough milk to immerse 2/3 of veal. Cover casserole, leaving top ajar. Cook slowly approximately 2 hours or until meat is done. Turn and baste meat occasionally, adding any remaining milk. When meat is cooked, remove to a platter and keep warm. Milk in casserole should have coagulated into small nut brown clusters. If not, raise heat to high. Cook, uncovered, briskly until milk further reduces and darkens. Skim off fat and discard, being careful not to remove any coagulated milk clusters. Add warm water, turn heat to high, boil away all water while scraping and loosening all cooking residue in casserole. Taste and correct seasonings. Carve into 3/8-inch thick slices. Spoon sauce over meat and serve immediately.
Combine the raisins, water and soda and let stand for 2 hours. Add both sugars, salt, flour (one cup at a time) and nuts. Grease and flour two (1 pound) coffee cans. Bake at 350° for 45 minutes.
Brown ground beef. Mix meat, soups, part of grated cheese and the cooked macaroni. Pour half of the mixture in a lasagna dish or other baking dish. Break 1/2 can of dried onions over. Cover with rest of mixture. Save a handful of grated cheese to sprinkle on top of casserole. Bake at 400° for 45 minutes to 1 hour. Just before removing from oven, add the rest of dried onions and bake 5 more minutes and serve. Enjoy!
Cream shortening, add sugar and vanilla. Beat until fluffy. Sift flour, baking powder and salt. Add to mixture alternately with milk. Blend until smooth after each addition. Beat egg whites until stiff. Fold in batter. Bake at 375° for 25 minutes.
Mix the first 3 ingredients together. Stir well. Add pineapple, ice cream and nuts. Mix together well. Chill before serving.
Combine sugar, milk, cocoa and butter in saucepan. Cook at full rolling boil for 1 minute. Remove from heat and add oats, peanut butter, salt and vanilla. Mix well. Drop by spoon onto wax paper. Cool.
Heat oven to 350°. Combine all ingredients except ground beef; mix well. Add ground beef; mix lightly but thoroughly. Press into 8 x 4-inch loaf pan; cover with 3 strips bacon, if you like that flavor. Pour over meat loaf one 8 ounce can Hunt's tomato sauce. Bake 1 hour at 350°. Drain; let stand 5 minutes. Makes 6 to 8 servings.
In saucepan, melt butter over low heat; add soups and mushrooms. Stir; remove from heat. Add pimento, chicken, spaghetti and sour cream. Pour into a greased 13 x 9 x 2-inch baking pan; sprinkle with cheese and paprika. Bake uncovered at 350° for 30 to 35 minutes.
Mix all ingredients together. Bake in a greased tube or Bundt pan at 300° for 1 hour and 20 minutes. These cakes freeze well or will keep several days at room temperature, staying moist.
Dissolve gelatin in hot water. Add cold liquid. Blend in sour cream until smooth. Pour into mold. Add drained fruit cocktail. Refrigerate.
Mix flour, margarine and sugar with hands. Save 1 cup for topping. In remainder of crumbs, add molasses, cold water and baking soda. Mix well with spoon. Pour into greased, floured 9 x 13-inch pan. Bake at 350° for 45 minutes. If glass dish is used, bake at 325°.
Place in double boiler and mix well until all ingredients form large ball. Add nuts. You may need a little more milk. Press into 6 x 6-inch pan. Cool and cut.
Brown hamburger; season to taste. Layer Tater Tots in 2 1/2 quart casserole with hamburger. Combine mushroom soup, milk and dry onion soup. Pour over ingredients. Stir slightly to allow liquids to drain	down. Top with onion rings. Bake 40 to 60 minutes at 350°.
Mix with hands in a big boll hamburger meat, 1 egg, 3 shakes of garlick powder, 3 shake of pepper and 3 shakes of salt and 3 shakes of ongion powder. Crombell tost in to small pices; make in to small balls and cook in scilet till well done.
Brown meat in oil. Reduce heat and stir in soup and 6 cans water. Add tomato paste, salt, pepper and basil. Simmer, covered, for 1 1/2 hours. Add vegetables. Reheat to boiling. Simmer, covered, 30 minutes or until vegetables and meat are tender. Stir in cheese.
Mix well. Place in covered bowl. Put 1 cup sugar over top. Let stand at least 1 day. This will last a long time in refrigerator.
Mix together the flour, sugar, shortening, nutmeg, cinnamon and salt. Take out 1/2 cup for on top of cake. Add cooked raisins to this mixture, then add 2 heaping teaspoonfuls soda to 2 cups buttermilk or sour milk; add to first mixture. Pour into a 9 x 13-inch pan. Sprinkle the 1/2 cup crumbs over top. Bake at 350° for about 1 hour.
Crush Oreos; set aside. Cream butter, sugar and cream cheese. Set aside. Mix pudding and milk until smooth. Combine both mixtures and fold in Cool Whip. Layer in 8-inch plastic flowerpot . Start with Oreos and end with Oreos. Garnish with gummie worms and silk flowers. Add a garden spade to serve.
Saute ground beef until done. Add kidney beans and tomato juice. Add chili powder and sugar. Meanwhile, saute onion slices in butter or margarine. When onions are cooked (clear), add both onions and butter to meat mixture. Simmer 1/2 hour. Serve with oyster crackers.
Separate dinner rolls; spread with melted margarine. Sprinkle with grated cheese. Roll sausage link, starting from wide end. Cut each roll into 3 or 4 pieces. Bake at 350° until brown.
In a large bowl, thoroughly combine dry ingredients. Add remaining ingredients except raisins; blend well using spoon. Stir in raisins. Pour into greased and floured 12-cup Bundt pan or 13 x 9-inch pan. Bake at 325° until toothpick comes out clean, 1 hour and 15 minutes. Cool 15 minutes. Loosen cake from sides with spatula. Invert on plate. Cool completely.
Wash potatoes. Slice potatoes and cut into strips. Spray jelly roll pan with vegetable spray, cover with potatoes. Sprinkle with salt and pepper. Bake in 350° oven for 40 minutes. Remove from oven, sprinkle on cheeses and bake an additional 10 minutes.
Cut any visible fat from chicken; remove skin and cut into cubes. In large pan, heat oil over medium heat. Cook chicken for about 3 minutes, or until lightly browned. Add onions and garlic; cook for about 3 minutes, until softened. Stir in peppers. Add tomatoes, breaking up with back of spoon. Add stock, thyme, oregano and cayenne; bring to boil. Stir in rice. Cover, reduce heat and simmer for 25 minutes, or until most of the liquid is absorbed.
Mix mayonnaise, sugar and vinegar. Toss with all ingredients. Cover and chill. This is a good change from the usual green salad and complements most any meal. Serves 6.
Preheat oven to 350°. Put eggs, sugar, salt, nutmeg and vanilla into blender container. Cover and process at mix until sugar is dissolved and eggs lemon colored. Remove feeder cap and add milk. Continue to process until blended. Pour into an unbaked pie shell and bake for about 30 minutes until knife comes out clean.
Separate dough along perforations into 8 triangles; cut each lengthwise into thirds. Wrap dough around Hillshire Farm little smokies or wieners. Press ends together to seal. Bake as directed on dough package. Makes 48 appetizers.
Beat egg and sugar together until light; add milk, then melted butter and extract. Sift flour, salt and baking powder twice and add the liquid mixture to them; beat well. Bake about 45 minutes in moderate 350° oven.
Cook potatoes in saucepan until done; drain, then let cool. Mix together, in separate bowl, mayonnaise, mustard, milk, salt, pepper and celery seed. Add remaining ingredients to potatoes and toss, mixing in mayonnaise mixture. Serve cold.
Preheat oven to 400°. Put potatoes in microwave for 10 to 12 minutes on High. Cut in half lengthwise. Carefully, do not rip potato skin. Scoop out potato pulp, leaving 1/4 inch of potato around skin. Brush generously with soy sauce (optional, but will enhance flavor). Place on cookie sheet. Top with cheese and bacon. Bake 10 to 15 minutes or until cheese has melted. Serve with sour cream if desired. Serves 2.
Cook carrots for 15 minutes. Cook bacon until crisp in frying pan. Saute onions in bacon drippings. Add brown sugar, pepper, carrots and bacon. Cook until heated.
Cover bread with dressing, sauerkraut, corned beef and cheese. Bake at 400° until cheese melted, about 10 minutes.
Chop peppers and onions. Cover with boiling water. Let stand for 5 minutes. Drain. Cover again with boiling water. Let stand 10 minutes. Drain. Add other ingredients (tie spice in bag). Cook 15 minutes. Pack in hot jars and seal.
Preheat oven to 350°. Place 30 (2-inch) foil cupcake liners in small muffin pans or on cookie sheet. Combine brownie mix, fudge packet from mix, eggs, water and oil in a large bowl. Stir with spoon until well blended, about 50 strokes. Place 2 level tablespoons batter in each foil cupcake liner. Bake in each foil cupcake liner. Bake at 350° for 10 minutes. Remove from oven. Push 1 peanut butter cup candy in center of each cupcake until even with surface of brownie. Bake 5 to 7 minutes longer. Cool completely.
Combine yeast, 1 cup of warm water and sugar; let stand 10 minutes. Add to beaten eggs, salt, oil, 1 cup sugar and 5 cups of warm water. Add yeast mixture, then gradually add 15 cups of flour to which you have added 1 cup of powdered milk. Mix until smooth. Let rise. Knead down. Put into loaf pans; let rise until doubled in bulk. Bake at 350° for about 45 minutes. Makes 6 loaves.
Cook 1 pound of the sausage to a crumble and drain off the fat. Chop the ham. Mix all the sausage well with the ham and other ingredients, with salt and pepper to taste. Form into large balls to make a muffin shape and place them in a large muffin pan. Bake at 300° for 45 minutes, turn up the heat and bake 15 minutes more to brown. Serve with hot currant sauce or jelly. Good with scrambled or baked eggs. Serves 6 to 8.
Combine flour, sugar, salt, baking powder and baking soda; stir in caraway seed. Cut in oleo; add raisins. Combine buttermilk and egg; blend in flour mixture. Turn out on floured board. Knead until smooth about 25 times. Shape into a smooth ball; place into a well-greased 2-quart casserole. Cut a 4-inch cross about 1/4-inch across top. Lightly beat egg yolk and water; brush over loaf and bake in a 350° oven for 60 to 70 minutes.
Cream butter to soften, add sugar gradually and cream until fluffy. Add syrup, salt and eggs. Stir in pecans, pour into pie shell. Bake at 350° for 50 minutes or until knife inserted near the center comes out clean. Cool and serve.
Peel apples and oranges and cut fine. Mix all ingredients together and add 3 or 4 tablespoons mayonnaise.
Saute tofu cubes in oil or butter for 2 minutes over medium heat. Add tamari and ginger and continue cooking over medium heat for 3 to 5 minutes, stirring often. Add orange juice and cook for 1 more minute. Serve over Texmati brown rice.
Cream sugar, oil, eggs, vanilla, soda and cocoa. Add alternately flour, butter and buttermilk. Pour into 2 well greased and floured cake pans. Bake at 350° for 30 minutes. Frost with cream cheese frosting.
Beat eggs and sugar together. Scald milk. Add a little milk to egg mixture at a time. Stir constantly over medium heat, about 15 minutes, until coats the spoon. Chill. Serve with whipped cream and dash of nutmeg.
Take haddock pieces the size of your hand and place in glass dish with just enough melted butter to cover the bottom of dish. Take finely crushed bread crumbs (seasoned or plain) and sprinkle over top. Add melted Cheez Whiz and bake at 350° for 20 to 25 minutes.
Run berries and apples through food chopper. Also add orange (pulp and peel). Add sugar; mix. Let stand several hours to blend.
Cook spaghetti, drain and cool under cold water. Separate spaghetti and start mixing vegetables between layers of spaghetti. Use whole bottle of Salad Supreme and Italian dressing. Make day before. Keep stirring so flavors will mix.
Cook potatoes in boiling water and salt about 20 minutes or until potatoes are tender. Meanwhile, saute the onion in butter until tender. When potatoes are cooked, stir in onion, corn, pimiento, milk, half and half, brown sugar, paprika, salt and pepper to taste. Simmer 20 to 30 minutes longer until soup is slightly thickened.
Saute beef, salt, and onion in skillet. Drain and let cool. In a large bowl place lettuce, beef, grated cheese, corn chips, and dressing and mix thoroughly. Serve immediately.
In blender container beat egg until light in color. Add ice cream, milk and Nestle Quik. Blend until smooth. Serve immediately. Sprinkle with nutmeg if desired. Makes three 6-ounce servings.