HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll out pie crust dough and place in a baking dish so that dough hangs over edges far enough to fold back over berries and seal cobbler. Pour blackberries into crust. Combine remaining ingredients except butter and water. Sprinkle over blackberries. Fold the edges of dough together over the berries. Dot with small bits of butter and pour 3/4 cup water in dish. Bake at 350° about 45 minutes until top is nice and brown. Serve with whipped cream. You can substitute any berry for the blackberries.
Combine meat with bread crumbs, salt, pepper, onion and egg. Form into small balls. Heat cookie sheet. Add oil and brown meat balls on all sides. Add water; close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop on its own accord.
Brown cubed steak on both sides. Place stuffing mix in browned cubed steak and roll. Put toothpicks in to hold. Put in a baking pan and pour soup mix over them. Bake at 350° for 1 hour or until done and tender.
Mix first two ingredients well and then add 1 egg at a time, beating well after each addition. Add flour and then whipping cream beating well after each addition. Make sure to start and finish with flour. Add vanilla. Spray cake pan with non-stick spray. Put in oven at 350 degrees for 2 hours. Do not pre-heat oven.
Slowly warm mustard and jelly until completely blended. Put sausages in until warm. Serve with toothpicks in a chafing dish or small crock-pot. Refrigerate leftovers.
Boil potatoes in their skins until they are nearly done. Peel, slice, and place them in a buttered baking dish.
Cook potatoes in boiling water until tender; drain. Saute onion in Dutch oven until tender. Stir in next 5 ingredients. Cook over low heat, stirring constantly, until hot. Remove from heat. Stir in potato flakes and potatoes.
Combine first 6 ingredients. Top with cracker crumbs. Dab with butter. Bake 25 minutes at 400°.
Place evaporated milk and sugar in a saucepan. Bring to rolling boil; boil for 5 minutes, stirring constantly or to 238°. Remove from heat and fold in the chocolate pieces and the marshmallow cream. Stir until blended (add chopped nuts if desired). Pour into a greased pan; cool and place in refrigerator until ready to slice.
Boil macaroni and onion together in salted water until macaroni is tender; drain. Cube at least 1/2 pound cheese in bowl. Add in soup and the boiled macaroni and blend together. Add to this the tomatoes. Stir. Place in a buttered casserole dish. Bake 1 hour covered in 400° oven.
Mix together and bake at 325° to 350° for 45 to 60 minutes. Put 2 cups cornflakes and 1/2 cup margarine on top.
Prepare the cake mix with the sour cream, water and eggs. Pour batter into greased and floured Bundt pan. Bake at 350° for 40 to 50 minutes; jelly roll pan, 20 to 25 minutes. Can be cut into thirds and frosted.
Pour boiling water over oats. Let stand 20 minutes. Cream shortening (margarine or butter) and sugars. Add eggs and beat well. Add flour, cinnamon, soda and salt and mix thoroughly. Add oats last. Bake 35 minutes in a 12 x 9-inch pan in a 350° oven.
In a large pot put enough oil to cover the bottom. Put in chicken pieces and lightly brown. Add garlic, onions, tomatoes, salt and pepper. Cook with cover on for 1/2 hour. Remove cover and cook until sauce is reduced and thick.
Crush graham crackers and 1 stick of butter together; line in a 13 x 9-inch pan. Bake for 8 minutes. Mix confectioners sugar, 2 sticks butter, eggs and vanilla; spread over cooled crust. Drain pineapple; spread over filling. Slice bananas to cover. Put on Cool Whip, cherries and nuts.
Have apples, pecans and coconut ready. Mix and sift together the flour, salt, soda and cinnamon. Beat together eggs, sugar and oil. Mix all ingredients together. Bake in a 10-inch greased and floured tube pan for 1 hour and 15 minutes. Glaze.
Add the sugars to the softened shortening; add the vanilla and eggs. Add the dry ingredients, nuts and chocolate chips. Drop onto cookie sheet. Bake at 375° for about 8 minutes. Yields 5 dozen.
Preheat oven to 350°. Spray 8 x 8-inch baking pan with cooking spray. Cook spinach as directed; drain and press between paper towels. Break egg into a mixing bowl; beat with a fork. Add spinach and cottage cheese; stir well. Spoon 1/3 of pizza sauce into baking dish. Place 3 uncooked lasagna noodles in a single layer over pizza sauce. Top noodles with half of spinach mixture. Layer half of zucchini slices over spinach. Sprinkle 1/2 cup of Mozzarella cheese over zucchini. Repeat layer process ending with a top layer of pizza sauce. Bake, covered, for 1 1/2 hours. Uncover and sprinkle with remaining 1/4 cup Mozzarella cheese and Parmesan cheese. Let stand 5 minutes before serving.
Blend steak sauce and picante sauce. In nonmetal dish, pour marinade over steak. Cover; chill at least 2 hours, stirring occasionally.
Mix butter and sugar; add coca, water and vanilla. Mix well. Add oats and mix well. Chill for 1 hour. Roll into balls; roll into confectioners sugar.
Mix ingredients together and form into balls. Spray cookie sheet with Pam. Bake at 425° for 10 minutes.
Cream butter, sugar and eggs until well blended. Add baking powder, salt, vanilla, almond and milk; mix well. Add flour and mix thoroughly. Chill dough. Using small portions of chilled dough, roll out on floured surface to 1/4 to 3/8-inch thickness. Do not roll thin. Cut in 2-inch circles and place on greased baking sheet. Bake at 350° for 10 to 15 minutes. Bake cookies until lightly browned on the bottom; they will still be white on top.
Remove wing tips and cut wings in half. Dust in a mixture of flour and chili powder and fry in hot oil, 8 to 10 minutes on each side until golden brown. Drain on paper towel. Heat together barbecue sauce (your choice) and hot pepper sauce. Add the cooked chicken wings and simmer for a few minutes.
Separate the lettuce leaves and wash under cold running water. Dry each leaf thoroughly with paper towels. Break the romaine into bite size pieces and scatter in the bottom of a large salad bowl. Add salt,	pepper	and olive oil; toss. Break egg yolks on top of salad; add lemon juice and mix. Top with croutons, anchovies and grated cheese. Serve on chilled salad plates. Serves 4 to 6.
Mix sugar, shortening, margarine, eggs and vanilla. Add dry ingredients. Drop by teaspoonful on ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes. Makes 6 dozen.
Combine and pour in pie crust and bake 35 to 40 minutes. Let stand for 15 minutes and cut.
Mix everything together and marinate for 4 hours or more. When ready to cook, take meat out of marinade and broil each side until done, basting with marinade as your broil. Put rest of vegetables and marinade on top and broil for 5 more minutes.
Put all ingredients into a blender, cover and blend until smooth. Brush on fish while baking, broiling or barbecuing. (Yields 1/2 cup.)
Place all in a large roaster. Bake 250 degrees for 5 hours. Keep covered but stir occasionally.
Mix all but the last 2 ingredients in large bowl. Pour into casserole dish; top with cheese and potato chips. Bake at 350° for 30 minutes.
Toast the bread slices until golden brown. Sprinkle the baking powder over the crumbled toasted bread. Add the poultry seasoning to bread crumbs.
Place in saucepan over low heat the sugar, corn syrup and water. Stir until dissolved, then cook without stirring to 255° (a little dropped into cold water forms a hard ball). Remove from heat and pour in a fine stream into stiffly beaten egg whites, beating constantly. Continue beating until mixture holds it shape and loses its gloss. Add vanilla and nuts. Drop quickly from tip of spoon onto waxed paper in individual peaks. Makes 8 dozen pieces.
Melt butter and 1 cup of sugar in saucepan. Mix 3/4 cup of sugar and cinnamon. Pour over biscuits that have been cut in quarters. Pack loosely in angel food pan. Pour melted butter and sugar over biscuits. Bake 40 minutes at 375°. Turn out. Pull apart to eat.
Break biscuits into small pieces in a large bowl. Pour salsa over biscuits. Mix well. Place in a well-greased 9 x 13-inch pan. Sprinkle peppers, onions and cheese over this. Bake at 350° until done in the middle.
Follow directions on package to cook Rice-a-Roni with onion. Stir in the soups and chicken. Bake in a 9 x 13-inch pan at 350° for 45 minutes or until brown.
Rinse oysters well and shuck. Discard top shell; loosen oyster from bottom shell. Arrange shell bottoms containing oysters on large baking pan. Set in refrigerator.
Stir eggs thoroughly and mix in all other ingredients including cheeses. Pour into unbaked pie crust. Bake at 350° for 30 minutes or until crust is browned. Serve warm.
Cream butter, oil and sugar. Add eggs, vanilla and milk. Blend well. Stir in all dry ingredients. Stir in diced zucchini. Put into a 9 x 13-inch pan. Sprinkle with chocolate chips and nuts. Bake at 325° for 40 to 45 minutes.
Bake cake as directed on box. Mix together Eagle Brand milk and cream of coconut. Pour over cake as soon as it comes out of oven; set aside and let cool. Cake will soak up mixture. Spread Cool Whip over cake; sprinkle coconut on top. Refrigerate.
Melt butter and add seasonings. Pour over cereal and nuts. Place in 250° oven for 1 to 1 1/2 hours. Stir every 15 to 20 minutes.
Heat oven to 400°. Lightly spray cookie sheet with nonstick cooking spray or oil lightly. Combine oats, flour, 2 tablespoons of sugar, baking powder, lemon peel and baking soda; mix well. Cut in margarine until crumbly. Add buttermilk; mix just until moistened. Knead on floured surface 10 times. Place on prepared cookie sheet. Form into 8-inch circle. Bake 15 to 20 minutes or until golden brown. Serve warm with yogurt and combined berries and remaining 2 tablespoons of sugar.
Heat oven to 375°. In large bowl combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; blend at low speed until stiff dough forms. Shape into 1-inch balls; roll in sugar. Place 2-inches apart on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes or until golden brown. Immediately top each cookie with a candy kiss, pressing down firmly so cookie cracks around edge; remove from cookie sheet. Cool completely. Yield: 4 dozen cookies.
Put sugar, water and Karo syrup in saucepan and stir only until sugar dissolves. Let cook until threads. Put egg whites in mixing bowl and beat until stiff. Slowly pour sugar mixture into mixing bowl with egg whites; add vanilla (you may add chopped nuts). Beat until stiff and it will lose its shine. Drop by spoonfuls onto wax paper.
Mix cream cheese and 1/2 can peppers. Add drained, minced clams. Chill about 2 hours before serving. If sauce is too thick, add a little sour cream.
Preheat oven to 350°. Grease a 2-quart casserole. Put in half of the apple pie filling, then half of whole cranberry sauce, then rest of apple pie filling. Then top with the rest of whole cranberry sauce. Bake to boiling hot (about 20 to 30 minutes). Serve with ham, pork, chicken or turkey. Yield: 6 to 8 servings.
Cook ground beef; spoon off excess grease. Add tomatoes, tomato paste, spaghetti mix and water; simmer 15 minutes, stirring occasionally.
Melt shortening. Add onion, garlic and meat. Cook until browned. Add remaining ingredients. Cover and simmer over low heat about 40 minutes.
Layer the bread in a baking bowl. Sprinkle the raisins over the bread. Beat eggs; add sugar, milk, vanilla and nutmeg. Pour over bread and sprinkle with a little more nutmeg. Set in a pan of hot water and bake at 350° for 1 hour or until set.
Try to use the very thin pretzels with very little salt. Mix first 3 ingredients and pat into a 9 x 13-inch pan. Bake 6 to 10 minutes at 400°.
Cook cornstarch, sugar, and water until thick and clear. Cool completely. A must! Beat egg whites until stiff. Beat in cooled mixture. Meringue cuts easily. Will not shrink or weep.
Melt margarine and place in baking dish. Mix flour, sugar, salt, baking powder and milk. Pour mixture over margarine. Add fruit on top. Bake at 300° for 1 hour.
Cut mild cheeses (such as Mozzarella, Provolone and a little yellow cheese), whatever meats (such as bacon, sausage or ham), mushrooms, onion and green peppers into small pieces. Beat eggs up with fork. Add mayonnaise, milk, salt and pepper. Put ingredients into pie crusts with the cheese and meat. Bake at 350° for 40 to 45 minutes. Serve with blueberry muffins and fruit.
Combine Jell-O, marshmallows and water. While this mixture is congealing, mash cream cheese and add nuts. Add vinegar and juice from pineapple. Then add pineapple. Add this to the congealed mixture. Chill. Cut in squares and serve as salad on lettuce or as a dessert topped with Cool Whip.
Melt margarine and pour into an 8 x 8-inch pan. Mix flour, sugar and milk into bowl and stir well (will be lumpy). Pour the mix into pan on top of the margarine. Add peaches, cinnamon and nutmeg and stir. Bake at 350° for 1 hour until crust is brown.
In a mixing bowl, beat the eggs, oil and vanilla. Add flour, sugar, baking powder, salt, baking soda and cinnamon to egg mixture and mix well. Stir in apples and pecans.
Make a custard mixture by turning the instant nonfat dry milk into a 1 1/2-quart bowl, adding sugar, salt, eggs and nutmeg, and beating lightly. Add water and vanilla; stir. Toast the bread on both sides, then spread with the butter and cut into 1-inch cubes. Arrange in a buttered baking dish holding about 6 cups. Sprinkle the sugar, cinnamon and raisins over the toast. Pour the custard mixture over the toast in the baking dish. Heat the oven to 350° and bake the pudding on the center rack for 45 minutes, or until a knife inserted near the edge comes out clean. Serves 4.
In large pot add apple cider, cranberry juice and cinnamon sticks. Heat slowly until it starts to froth. Do not boil. Place whole cloves and whole allspice in a tea ball. Dip in hot liquid to taste. This drink is good both warm and chilled.
Mix chili and cream cheese together and heat in microwave until cheese is softened. Mix thoroughly. Add the grated cheddar cheese, put back in the microwave and heat until cheese is melted, mixing periodically. Serve with chips.
Cook first 4 ingredients together; simmer until tender, about 30 minutes. Remove chicken from broth. Strain broth and return to clean kettle. Add to boiling broth the next 8 ingredients. Cook 20 minutes or so. Add chopped chicken. Add frozen green peas. Cook until done, at least 10 more minutes. Add milk; add thickening, if desired, and adjust seasoning. If canned vegetables are used, add with chopped chicken. Serves 10.
Combine all ingredients and heat. Good fixed in crock-pot. Serve with Doritos.
Mix flour and sugar together in large bowl; set aside. In cooking pan, put oleo, shortening, cocoa and water. Place on stove and bring just to boil. Remove from heat and pour over sugar and flour mixture; mix lightly. Add remaining ingredients. Beat all well 3 to 4 minutes. Pour in 2 (8 x 13-inch) greased and floured pans and bake at 400° for 15 to 20 minutes.
Mix all ingredients except the bread crumbs and nuts. Pour into greased casserole and top with nuts and crumbs. Bake in 400° oven for 20 minutes. Really fast preparation time, can be mixed early in morning and kept in refrigerator until ready to cook.
Cut rhubarb in 1/2-inch pieces. Mix with strawberries. Pour over sugar, lemon, flour, salt and butter. Let sit while making pie crust. Bake at 450° for 10 minutes, then at 350° for 40 minutes.
Whip eggs until very light, then add milk. Stir well and add the corn and other ingredients. Mix thoroughly and turn into a well-buttered baking dish. Sprinkle lightly with nutmeg. Bake at 450° until set and slightly brown.
Cream butter with sugar. Beat in egg and vanilla. Mix in zucchini. Stir in flour, baking powder, cinnamon and salt. Stir in almonds and chocolate pieces. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake at 350° for 15 minutes or until lightly browned. Cool on wire rack. Sieve powdered sugar over cookies. Makes about 4 dozen.
Use deep glass bowl. Put Oreos in blender. Blend until it looks like dirt. Set aside.
Heat oven to 375°. Mix margarine, sugar, eggs and vanilla thoroughly. Blend together flour, soda and salt; stir in. Mix in peanuts. Drop rounded teaspoonfuls of dough about 2 inches apart on lightly greased baking sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 to 10 minutes or until golden brown. Makes about 6 dozen 2 inch cookies.
Break fish into small pieces and combine with celery, onion and salad dressing. Chill overnight and serve with mayonnaise on lettuce leaves.
Mix all ingredients as if mixing meatloaf. Shape into small balls. Place on a cookie sheet with sides. Bake at 350°F for 20-30 minutes.
Cream butter and sugar. Add eggs and vanilla. Stir. Add bananas. Fold in flour and nuts. Use well-greased pan. Bake at 350° for 60 minutes or until done.
Cook bacon until crisp and remove from pan. Add shortening to fat in pan to make 4 tablespoons. Blend in flour, sugar, salt and chili powder. Stir in tomatoes and cook, stirring constantly until thick,
Scrub potatoes with vegetable brush. Cut tiny new potatoes into quarters or medium potatoes into 1-inch pieces. Place potatoes in 1 1/2-quart microwave-safe casserole dish. Add margarine, teriyaki sauce, garlic salt, Italian seasoning and black and red peppers. Toss to combine. Cover; microwave on High for 12 to 15 minutes or until potatoes are tender, stirring twice during cooking. Stir before serving. Garnish with rosemary and serve with sour cream. Makes 5 side dish servings.
Rehydrate minced onion in water for 10 minutes. In a large skillet, melt butter. Add rehydrated onion and remaining ingredients, except molasses. Cook and stir over moderate to high heat until carrots are just crisp-tender, about 5 minutes. Stir in molasses. Yields 6 servings.
Mix first 3 ingredients together. Spread in 12-inch dish or pie plate. Scatter shrimp over cream cheese mixture. Add layers, starting with cocktail sauce, then cheese, green onions, tomatoes and green pepper. Serve with crackers.
Place roast in shallow pan. Fill half way with water. Add cut up potatoes, carrots and onion. Cover. Bake at 350° for 1 1/2 to 2 hours or until meat begins to fall off bone.
Bring sugar, syrup and peanut butter to a rolling boil and stir in coconut and cornflakes. Mix well and drop onto wax paper.
Cream butter and sugar together. Beat eggs and add to mixture. Sift flour and add alternately with wine. Add jelly to mixture and mix well. Add spices and vanilla. Have fruit chopped up, add raisins and nuts. Mix all ingredients. Pour into tube pan and bake in 300° oven for 4 1/2 hours. This will make a 7 pound fruit cake. Decorate cake with pineapple slices, pecans and/or cherries.
Preheat oven to 375°. Chop ham and grate the Swiss cheese. Mix all ingredients except crescent rolls. Unroll dough into 2 rectangles. Pinch seams together. Cut rectangles in half across and then into sixths down to make 24 squares. Place into greased mini muffin pans. Scoop mixture into each muffin hole. Bake 15 to 20 minutes. Serve warm.
Melt butter in large saucepan. Saute celery, onion and chestnuts. Add flour and cook until bubbly. Add chicken broth. Cook until mixture starts to thicken. Then add chicken and broccoli. Put in buttered casserole dish and top with grated cheese and croutons. Bake at 350° for 20 minutes or until bubbly.
Sprinkle pecans in bottom of well greased 10 inch bundt pan and set aside. Combine sugar and cinnamon. Cut biscuits into quarters; roll each piece in sugar mixture and layer in pan. Combine brown sugar and butter and pour over dough. Bake at 350° for 30 - 40 minutes. Cool bread for 10 minutes and invert on serving platter.
Cream butter or margarine. Add sugar and beaten egg. Combine soda, milk and banana pulp. Add to the butter and sugar mixture. Add baking powder and flour sifted together. Add flour and nuts. Pour into well-greased loaf pan for 40 minutes at 350°.
Thaw broccoli. Cook rice as directed. Saute onion and celery in butter until semi-soft. Combine broccoli, rice, onion and celery. Add soup and cheese; mix well. Bake at 350° for 30 minutes or until bubbly.
Beat on medium for 3 minutes with beater. Put in greased cake pan. Bake at 350° for 35 minutes.
Mix the two types of cheese. Add all other ingredients and mix well. Form into a ball; roll in walnuts. Chill well before serving.
Grease and flour a 9 x 4 x 13-inch sheet pan. In mixing bowl, mix flour and sugar; set aside. In saucepan, bring to a boil the water, cooking oil, butter and cocoa. Boil 1 minute; pour over flour and sugar. Mix. Mix buttermilk with soda. Pour into mixture. Add unbeaten eggs, one at a time. Add salt and stir. Pour mixture into pan and bake at 325° for 30 minutes. Prepare icing while cake bakes. Ice Cake hot out of oven.
Brown hamburger and onion. Mix hamburger mixture, corn, hominy, cream of mushroom soup and 1/2 cup grated cheese. Pour into greased casserole dish. Top with remaining cheese and crushed corn chips. Bake at 350° for 45 minutes.
Combine and heat to boiling. Simmer 30 minutes until thickened. Serve hot.
Cut the angel food cake into pieces. Put the cake pieces into a 13 x 9-inch baking dish. Then blend cream cheese (at room temperature), powdered sugar and Cool Whip in a separate bowl. Add this mixture to the cake pieces and mix well. Then smooth out the mixture. Add 2 cans of cherry pie filling and spread evenly. Refrigerate.
Mix sugar, jello and cornstarch. Add boiling water and food coloring. Cook over low heat until thickened. Remove from heat and add butter and vanilla. Arrange strawberries in cooked pie crust. Pour cooled mixture over berries. Top with Cool Whip.
Boil chicken until done, add vegetables and continue boiling until tender. Add chicken soup and seasonings and simmer about 10 minutes. Bake bottom pie shell until almost done. Pour chicken mixture into pie shell and cover with other shell.. Cut slits in shell. Bake at 350° for 25 to 30 minutes. Delicious!
Melt chocolate pieces in microwave on high 1 3/4-2 minutes until shiny. Stir until smooth. Stir in half of almonds; aside. Melt chocolate bars for 1-1 1/2 minutes until shiny. Stir in remaining almonds.
Cut potatoes up in chunks and put in foil. Put a lot of butter on top, along with garlic. Wrap up the potatoes in aluminum foil and put into oven for about 20 minutes or so. Keep a check on them, heating at about 250° to 350°. Bake until done.
Place Brie on ovenproof platter. Arrange fruit over top. Bake at 350° for 10 minutes, or until cheese is bubbly. Serve immediately with gingersnaps or English crackers. Garnish with mint sprigs. Makes 16 servings.
Combine all ingredients in a large saucepan. Cook over low heat, stirring continually, until thickened. Put in clean jars; cover with lids and process in boiling water bath for 10 minutes. Refrigerate after opening. This recipe came from PA.
Cut all vegetables into bite-size pieces and place in a large bowl. Add seasoning, oil and vinegar. Toss until well coated.
Combine flour, salt and shortening in bowl. Work in shortening with pastry blender until it forms tiny peas. Distribute water evenly over mixture. Mix with fork. Dough should hold together but not be sticky. Divide in half and shape 2 balls. Let dough sit wrapped in Saran Wrap for 2 hours before rolling out. Makes 2 single crusts. Bake at 400° for 10 minutes.
*Instead of shredded carrots, use 2 (7 ounce) jars of junior carrot baby food.
Mix all ingredients and put into a 13 x 9-inch casserole pan. Bake for 1 hour at 350°. Sprinkle some Cheddar cheese on top the last 10 minutes of baking.
Brown ground beef in skillet, stirring until crumbly. Drain. Stir in spaghetti sauce. Layer uncooked noodles, meat sauce, Mozzarella cheese and Ricotta cheese, 1/3 at a time, in baking dish. Pour boiling water around edge of dish. Cover tightly with foil. Bake at 350° for 1 hour or until noodles are tender. Sprinkle with Parmesan cheese. Let stand 10 minutes before serving. May substitute mixture of cottage cheese and 1 egg for Ricotta cheese. Yields 8 to 10 servings.
Preheat oven to 350°. Combine tomatoes, corn, sausage (crumbled), onion, shortening, salt and pepper in large saucepan. Bring to a boil over medium heat and simmer 15 minutes.