HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix eggs, sugar, butter, vanilla extract, milk and pumpkin (either fresh or canned). Use whisk or fork to stir well. Pour into pie crust. Bake in regular pie crust. Makes 2 pies. Preheat oven to 400° and bake for 35 minutes.
Saute chops on both sides. Place chops in buttered casserole. Place 1 tablespoon raw rice on each chop, 1 slice onion and 1 slice tomato. Dissolve bouillon cubes in 2 1/2 cups water; pour over all. Sprinkle with herbs, salt and pepper. Bake at 350° for 50 minutes; cover and simmer.
Cream shortening; add sugar gradually. Add egg and beat. Sift flour and dry ingredients together. Add alternately with the buttermilk. Chill for 2 hours or longer. Form figure eights and bake in 450° oven for 8 to 10 minutes.
Fold cream cheese, onions and 1 package of ham together; mix in Accent. Form into a ball and cover with remaining package of ham (cut into squares or chopped fine). Refrigerate until set.
In skillet brown hamburger and onion. Set aside. In a saucepan heat remaining ingredients, except corn chips, until cheese is melted. In a 13 x 9 x 2-inch baking dish alternately layer meat, corn chips and cheese sauce. Repeat. Bake at 325° for 45 minutes.
Cook lima beans according to package. Drain. Rinse with cold water; drain again. In a mixing bowl, combine beans, mushrooms, onion, bacon, olives, parsley and pimiento.
Brown ground beef and onion. Drain. Add pizza sauce and simmer. Add salt and pepper to taste. Cook noodles until done. In 12-inch square casserole dish, layer noodles, ground beef and sauce mixture and Cheddar cheese. Top with pepperoni and mushrooms. Sprinkle Mozzarella cheese on this layer. Garnish with green onions. Bake in microwave until cheese melts and dish has heated through, approximately 10 minutes or bake at 350° for 25 minutes.
Cover the mint with 1/2 cup water and 2 tablespoons sugar in with mint. Let stand overnight. Strain into pot, then add pineapple juice, lemon juice and 4 cups sugar. Bring to boil; add 1/2 cup liquid pectin. Boil 1/2 minute. Add green coloring. Skim and pour into jelly glasses. Makes about 6 (6 ounce) jars.
Stir 1/2 lb caramels and 2 tbsp hot water over hot water until smooth. Pour over 5 c popped corn, kix or cheerios. Mix gently until blended. Drop by spoonfuls onto waxed paper. Makes about 3 dozen.
Combine drink powders and sugar. Add water and stir to dissolve. Add frozen concentrate. Chill until serving time. Pour over ice. Pour gingerale slowly down side of bowl. Makes about 4 qts.
Saute green onions in olive oil. Cook 1 cup rice in 2 1/2 cups of water. Add cooked rice, soy sauce and sugar to green onions. Heat through. Add boiled ham. Then add softly scrambled eggs and heat quickly.
Melt butter and saute onions and garlic, add spinach. Remove from heat in breadcrumbs, egg and salt. Put into halves of tomato and put into a baking dish. Refrigerate a couple of hours. Bake for 35 minutes at 350°.
In cup, stir marmalade and mustard until mixed. Set aside. Cut ham slices to fit on half of the bread slice; cut cheese slices to fit on top of ham, then top with a dollop of marmalade mixture and another bread slice. Preheat oven to 450°. In 15 1/2 x 10 1/2-inch jellyroll pan, melt butter; remove pan from oven. In pie plate with fork, beat milk and egg until mixed. Dip sandwiches, one at a time, into egg mixture to coat all sides. Place sandwiches in one layer in jellyroll pan. Bake until sandwiches are golden brown on both sides, or about 20 minutes, turning once. Cut each sandwich in half. Serve hot.
Bake in oven at 350° for 12 minutes. Makes 3 dozen.
Salt and pepper meat. Add garlic and brown in oil. Cook until garlic is yellow. Add soy sauce and water. Cook slowly for 20 minutes (no more than 30). Add vegetables except tomatoes and cook, covered, about 15 minutes. Mix cornstarch and water. Stir into skillet mixture. Add tomatoes. Cook 5 minutes. Serve over hot rice.
Simmer potatoes and onions in broth until tender, about 10 minutes. In separate pan, cook butter and flour until bubbly. Add milk and water to butter and flour mixture. Cook until thick and smooth. Add this mixture to the potatoes, onions and broth. Add next 6 ingredients. Simmer 15 minutes. Remove bay leaf. Add cheese and eggs just before serving. Be sure to add all liquids from can of vegetables.
Melt margarine in large skillet with cover. Add onion and meat and cook until lightly browned. Add tomatoes, corn with liquid, sour cream, corn meal, olives and seasonings. Stir until thoroughly mixed. Sprinkle with shredded cheese. Cover and simmer for 20 minutes. Serves 6 to 8.
Mix sugar and flour. Add beaten eggs. Add remaining ingredients and pour into 2 greased 9-inch pie pans. Bake at 350° for 35 to 40 minutes. Makes its own crust. Makes 2 pies.
Cook all fruit (except blueberries) on top of stove with the sugar and juice. Cook until a light boil. Remove from heat; add cornstarch, butter and blueberries. Pour into crust. Bake at 425° for 20 to 30 minutes.
Cook broccoli and drain. Cook rice. Mix together with remaining ingredients. Bake in oven until bubbly. You may need to heat cheese in microwave before mixing ingredients.
Combine all ingredients and mix well. Batter will be thin. Bake at 350° for 25 to 30 minutes.
Mixing well over low heat and bring to a boil for 1/2 to 1 minute (no more or less). Remove from heat; stir in peanut butter and vanilla. Add oats and stir quickly. Drop by spoonfuls on wax paper.
Cook onion, garlic and peppers in hot oil for about 2 minutes. Add tomatoes and cook 3 or 4 minutes. (I often use a can of pasta-style chunky tomatoes, undrained.) Season with salt and pepper. Stir in beans and cover and let simmer while rice is cooking. Serve over rice.
Drain pineapple, reserving 1/2 cup of juice. In large bowl, place pineapple chunks and vegetables. Set aside. In a saucepan, combine pineapple juice with soy sauce, olive oil, brown sugar and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour over vegetable mixture; cover and refrigerate for 1 hour.
Heat honey, cider vinegar, onion and mustard in saucepan. Add oil; heat for 5 minutes. Toss spinach with dressing just before serving and garnish with all remaining ingredients.
Brown meat and onion. Drain. Add cheese to meat and melt. Add chili and sour cream. Serve in layers. Crumble chips; put hamburger mixture, then tomatoes, lettuce and salsa.
Preheat oven to 350°. Melt butter in bottom of 8 x 8 x 2-inch square baking pan. Sprinkle with brown sugar and arrange pineapple rings. Sprinkle with nuts.
Cream sugar and softened margarine. Add eggs and vanilla. Mixture will be lumpy. Stir in flour and salt. Add chocolate chips and nuts. Form teaspoonfuls of mixture into balls. Place on ungreased cookie sheet and bake at 350° for 12 to 15 minutes, until lightly browned on the bottom. While still warm, roll in sifted confectioners sugar.
Drain peas and chill. Boil eggs and chill. Add onion, pickles, salt, pepper and mayonnaise to peas; chill. Serve cold.
Cook and stir ground beef until browned; drain excess fat. Stir in onions and peppers and cook until onions are clear (tender). Stir in remaining ingredients except Tabasco and corn meal. Heat to boiling, then reduce heat and simmer (covered) for two hours, stirring occasionally. Mix corn meal with small amount of water to dissolve and use it to thicken chili, as desired. Taste chili and use Tabasco for smooth, mellow, hot flavor.
In large, heavy saucepan, melt butter. Add meat and brown on all sides. Peel onion and stick cloves into onion. Add onion, mushrooms and salt and pepper. Cover tightly and simmer for 30 minutes per pound. Check occasionally for moisture. Add a little wine or water if needed. When roast is tender, meat juice may be thickened with sour cream or thinned with wine.
Mix all ingredients except chocolate chips. Beat until well mixed. Stir in chocolate chips. Bake at 350° for 45 minutes to an hour.
Combine 1/4 cup corn syrup, brown sugar and butter in medium saucepan. Cook over low heat, stirring occasionally, until mixture begins to boil. Remove from heat. Add cereal, stirring until well coated. Press in 9-inch pie pan to form crust. Stir together peanut butter, fudge sauce and the 3 tablespoons corn syrup. Spread half the peanut butter mixture over crust. Freeze until firm. Allow ice cream to soften. Spoon into frozen pie crust. Freeze until firm. Let pie stand at room temperature before cutting. Sprinkle over few chopped peanuts, then warm remaining peanut butter mixture and drizzle over top.
Mix together. Form in balls. Bake in jelly roll pan in oven for 15 minutes at 350° or until done. Place in sauce (recipe follows) and return to oven to hold warm.
Spread crescent roll out on pizza pan. Be sure to go up the sides. Brown the sausage. Drain well. Mix in hash browns. Spread on dough. Sprinkle cheese on top. Mix eggs with milk. Pour over everything. Sprinkle with Parmesan cheese. Bake at 375° for 20 to 25 minutes.
Cook ground beef and onions over medium heat until browned. Add next 8 ingredients. Bring to boil. Cover and simmer 30 minutes. Add vegetables, noodles and thyme. Bring to a boil and simmer, uncovered, 20 minutes.
Grease 9 x 13-inch baking pan. Pour applesauce in pan. Pour crushed pineapple into pan. Sprinkle cake mix over applesauce/pineapple mixture. Pour melted margarine over cake mix. Put nuts on top. Bake at 350° for 1 hour. Eat with whipped cream or Cool Whip.
Brown ground beef; drain grease. Add onion; set aside. Microwave Velveeta cheese and salsa in 1 1/2-quart bowl on High for 5 minutes, stirring after 3 minutes, then add ground beef. Serve hot with tortilla chips.
Preheat oven to 375°. In large skillet sprayed with cooking spray, brown meat, onion and green pepper. Add tomato sauce, salt, brown sugar substitute and garlic powder. Simmer 5 minutes. Separate crescent roll dough into triangles. Lay triangles on large ungreased cookie sheet. Place about 1 tablespoon of meat mixture in center of each triangle. Bring 3 corners together in center of each triangle. Bake for 12 to 16 minutes or until golden brown. Each serving is 2 triangles.
Cook and mash potatoes. Add margarine and chopped eggs to hot potatoes. Add all other ingredients. Mix well. Serve hot.
Heat oven to 350°. Spread coconut on bottom of 11 x 15 x 2-inch pan (do not use any smaller size pan). Cover coconut with pecans. Prepare cake mix	as directed on box and pour over pecans and	coconut. Mix cream cheese, oleo, sugar and vanilla. Drop by spoonful over cake mix. Do not stir. Bake 45 to 50 minutes.
Wrap bacon strips around each shrimp and secure with toothpick. Dip in chili sauce seasoned with Tabasco sauce. Grill, turning until brown and bacon is crisp and lightly browned. Serve hot; 3 to 4 per serving.
Put everything in medium bowl and beat well. 1-2 minutes. Best if made 24 hours ahead. Serve with Scoops.
Place first sugar and butter in 9 x 13-inch pan and bake for 3 to 5 minutes at 350°. Remove from oven and mix, spreading evenly. Mix together berries, 1/2 cup sugar and flour. Pour over butter mixture. Mix remaining ingredients until moist. Pour over berries, spreading evenly. Bake at 350° for 50 to 55 minutes. Run knife around edge to loosen cake. Turn upside down on serving tray. Serve warm or cold.
Combine all ingredients. Mix well with fork. Heat oil or Crisco 2 inches deep in deep-fat fryer or a kettle. Drop batter by teaspoonfuls into hot oil. Fry until golden brown on both sides, about 3 minutes. Remove to paper towels to drain. May be rolled in sugar. To make a fruit puff add 1/2 cup shredded apple to the batter.
Mix ingredients and pour into a greased casserole dish. Bake at 350° for 1 hour and 15 minutes.
In large pot, add tomato juice and chicken broth. Add all veggies. Cover and cook on medium heat for 20 minutes or until vegetables are tender.
Combine crumbs and margarine. Press on bottom of 9-inch spring-form pan. Bake 10 minutes at 350°.
In small mixer bowl, combine frosting mix (dry), corn syrup, vanilla and boiling water. Beat on highest speed until stiff peaks form, about 5 minutes. Transfer to large mixer bowl. On low speed, gradually blend in sugar. Stir in nuts.
Preheat oven to 425°. In mixer bowl, combine all ingredients except pastry shell. Mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350°. Bake 35 to 40 minutes longer or until center is set. Cool. Garnish as desired. Refrigerate leftovers.
Preheat oven to 350°. Combine cracker crumbs, cheese, mushrooms, onion and corn and pour into a well-greased souffle dish. Beat eggs, half and half and parsley together and pour over the top. Bake 1 hour and 10 minutes. Serves 6.
Season meat with marjoram, salt and pepper. Dredge meat in 1/4 cup flour. Heat shortening in a large skillet. Brown meat quickly on both sides. Remove. Reduce heat. Saute onions and mushrooms until onions are tender. Add sherry, bouillon cube and water and stir well. Return meat to gravy and continue cooking until meat is medium rate. Combine sour cream and flour. Stir into pan and heat, stirring until gravy thickens (add more sherry if too thick). Do not let gravy boil. Serves 4.
Drain vegetables and mix all ingredients. Pour into casserole dish. Melt 1/2 stick butter, add crushed Ritz crackers (approximately 20) and spread over top of casserole. Bake at 350° for 20 minutes.
Stir soups, sour cream and green chilies until it bubbles. Fill tortillas with cheese and onion. Cover rolled tortillas with sauce. Bake at 350° for 30 minutes.
Wash and soak beans for 45 minutes. Cook beans for about 1 hour and 35 minutes. Before beans are ready, fry the strips of bacon until crisp, then in the same bacon pan, add salt and onions and the small jalapeno. Cook for 5 to 7 minutes. Add the tomato sauce; cook for another 5 minutes. When beans are soft and done, pour the mixture of the pan into the beans. Cook for 5 minutes. It should be mixed thoroughly.
Sprinkle pork chops with salt and pepper. In 10-inch skillet, brown in hot shortening. Pour off drippings. Mix cream of chicken soup, Pet milk and water. Pour around pork chops. Bake in 350° oven 45 minutes or until chops are tender. Stir gravy well.
Combine flour, baking powder, 1 cup sugar and 3 teaspoons cinnamon. Add margarine, shortening and egg yolk. Mix well. Stir in chocolate chips and nuts. Roll into 1-inch balls. Roll in 2/3 cup sugar and 2 teaspoons cinnamon, combined. Place on greased cookie sheet. Bake at 350° for 15 to 20 minutes. Yield: 5 dozen.
Use an 8-inch glass pie plate. Mix all ingredients together; pour into greased pie plate. Bake at 350° for 25 to 30 minutes. It makes its own crust!
For filling, in a medium bowl, stir together walnuts, Blue cheese, 1 tablespoon parsley and pepper.
Combine potatoes, soup, sour cream and 1/2 cup of the cheese in 1 3/4-quart shallow microproof casserole; blend well. Cook on High 10 to 11 minutes, or until potatoes are tender, stirring once during cooking time. Sprinkle with remaining 1/4 cup cheese. Cover and let stand 3 minutes or until cheese is melted.
Cream butter and sugar until light. Add egg and vanilla; beat well. Sift dry ingredients together. Add flour to butter mixture alternately with buttermilk, beating until smooth after each addition. Stir in chocolate pieces. Drop by teaspoon onto a greased cookie sheet. Bake in a hot oven at 400° for 8 to 10 minutes. When cool, spread with chocolate frosting.
Dice and boil potatoes until tender. Drain and cool. Combine remaining ingredients and mix with cooled potatoes. Serves 6 to 8.
Preheat oven to 425°. Mix all ingredients in a large bowl. Make pretzel shapes with dough (can make numbers for birthdays or holidays). Place on greased cookie sheet. Brush with beaten whole egg. Sprinkle with coarse salt. Bake 5 minutes. Turn over and bake 5 more minutes or until your choice of brown/crispness.
Into large saucepan, dissolve bouillon in water; add rice. Cover and simmer 25 minutes. In small bowl, beat eggs and lemon juice. Gradually stir about 1/2 cup hot bouillon mixture into eggs; stir into hot soup. Serve immediately.
Mix together sugar and Karo syrup and bring to a boil. Remove from heat and add peanut butter. Blend well and add Cocoa Krispies. Blend well and drop on wax paper by teaspoonfuls.
Beat oil and sugar well. Add eggs; beat well. Sift flour, cinnamon, soda and baking powder. Blend with egg mixture. Fold in carrots and nuts. Place in pans. Bake at 350° for 30 minutes.
Mix all ingredients but last 3. Use 2 1/2-quart casserole dish. Bake at 400° for 10 minutes. Dip biscuits in butter, then in corn meal. Arrange on top. Bake 20 to 25 minutes.
In saucepan over low heat, stir brown sugar, soy sauce, cold water, 3 tablespoons oil and the mustard until dissolved. Cool mixture. Pour over chicken in bowl and marinate at room temperature 2 hours (or overnight in refrigerator). Place vegetable at center of broiler pan. Top with rack; brush with oil. Add chicken; brush with oil. Cook for 20 minutes, turning once and basting often. Combine rice and hot water in pan. Drizzle with some of the marinade. Place by the chicken and cook about 15 minutes, turning chicken and stirring rice occasionally. Chicken will be quite dark. Serve on platter with almonds and parsley sprinkled on rice. Serves 4.
Rub cooking pot with cut garlic. Add wine and heat. When wine is hot, but not boiling, add lemon juice. Add cheese by handfuls, stirring constantly with wooden spoon until cheese is smooth and melted. Bring fondue to bubble briefly. Add seasonings, stirring until blended. Mix cornstarch with Kirsch liqueur. Add to fondue; allow to boil for another 30 seconds. Serve and keep hot over burner. Spear bread cubes through soft side into crust; dunk and swirl in fondue.
Heat oven to 400°. Grease 12 medium muffin cups or line with paper baking cups. Combine dry ingredients. Gently stir in blueberries. Add rest of ingredients, mixing just until dry ingredients are moistened. Fill muffin cups 2/3 full. Bake 18 to 20 minutes or until golden brown.
Combine all ingredients, cook until thick, stirring constantly. Pour into prepared pie crust. When cool, top with Cool Whip.
In tightly covered jar, shake Blue cheese dressing, orange juice and lemon juice together. Refrigerate at least 3 hours to blend flavors. Shake well.
Sprinkle flour, salt and pepper over meat. In large stockpot, heat oil. Add meat; cook until browned. Add beef broth and water. Add the rest of the ingredients except sour cream. Boil, then reduce heat to medium low and simmer 50 to 55 minutes, or until potatoes are tender. Remove from heat; stir in sour cream.
Put pecans and slightly beaten egg whites in a bowl and stir. Sprinkle in sugar and cinnamon; mix well. Spread and separate on cookie sheet. Bake at 250° for 25 minutes.
Mix all ingredients. Pour into greased 8-inch square pan. Bake at 450° for 30 minutes. (If using Pyrex baking dish, bake at 425° for 30 minutes.)
In a large saucepan, bring water and salt to a boil. Stir in the rice; reduce heat. Cover and simmer for 1 hour or until rice is tender. Drain. Stir in savory; set aside. In a nonstick skillet, saute leek in oil for 1 minute. Stir in cranberries, apples and 3 tablespoons chicken broth; cover and simmer for 6 to 8 minutes, stirring occasionally. Add rice, onion salt, lemon pepper and remaining broth. Cook and stir for 1 to 2 minutes or until liquid is absorbed. Yield: 6 servings.
Brown hamburger and onion; drain. In bowl, combine hamburger with sour cream, soup, drained pimentos and drained corn. Fold in cooked (drained) noodles. Top with 2 cups Pepperidge Farm stuffing mix. Bake for 30 to 35 minutes at 350° until bubbly.
Prepare devil's food cake mix as directed. Spread on cookie sheet. Bake at 350° for 15 minutes; cool. Cream for 15 minutes the margarine, shortening, sugar and flour. To this add vanilla and milk. Spread on cooled cake; refrigerate until firm, about 2 hours.
In a small saucepan sprinkle gelatine over 1/4 cup cold water. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved. In a large bowl with electric mixer, beat cream cheese, sugar and vanilla until blended. Gradually beat in gelatine mixture and remaining 3/4 cup water until smooth. Pour into crust. Chill until firm. Garnish, if desired, with fresh or canned fruit.
Mix all ingredients, pour in Bundt pan. Bake 50 minutes at 350°. Dust with powdered sugar or make drizzle icing with powdered sugar and water.
Stir cornmeal	and salt into 2 cups boiling water in saucepan. Cook for 1 minute; remove from heat.	Add melted butter and baking powder; mix well. Add eggs; mix well. Stir in milk gradually. Spoon into 2 quart baking dish. Bake at 400° for 25 minutes.
Heat oven to 350°. Grease 9 x 13-inch pan. Stir together butter, sugar and vanilla. Add eggs; stir in flour, cocoa, baking powder and salt. Blend well. Reserve 2 cups batter; set aside. Spread remaining batter in pan. Arrange patties in single layer over batter about 1/2 inch apart. Spread reserved batter over patties. Bake 50 to 55 minutes. Yield: About 36 brownies.
Cut shortening into flour with a pastry blender until it's a crumb mixture. Stir in cold water, 1 tablespoon at a time, to form a dough ball. Roll out dough on a floured surface to fit an 8-inch pie pan. Place dough in pie pan, trim and decorate edge and bake at 475° for 10 to 12 minutes.
Put ingredients in crock-pot. Cover. Cook on high for 1 hour and then on low for 4 to 8 hours. Serve hot.
In small bowl, combine crumbs, sugar and margarine or butter. Pat crumbs firmly in 9 x 13-inch baking pan (on bottom and sides of dish). Chill. In large mixer bowl, beat cheese until fluffy. Add Eagle Brand and chocolate syrup. In small bowl, dissolve coffee in water. Add to Eagle Brand mixture. Mix well. Fold in whipped cream. Pour into prepared pan. Cover. Freeze until firm. Garnish with additional chocolate crumbs if desired.
Mix ingredients one by one until everything is mixed. Pour into an 8 x 8 x 2-inch ungreased baking pan. Bake at 350° until done, about 30 minutes. Cool. Sprinkle powdered sugar over top lightly with flour sifter.
Combine dry ingredients; cut in shortening. Combine egg and milk; add to dry mixture and mix well. Roll dough to pie crust thickness. Cut into saucer size circles. Fill with chocolate mixture.
To thaw dough, place in refrigerator the night before in a covered bowl. By morning, it will be thawed out.
Cream sugar and Crisco thoroughly; add eggs. Blend rest of ingredients, one at a time, beating thoroughly. Bake in tube pan at 325° for approximately 1 hour.
Combine carrots, butter, lemon juice, salt and sugar in large saucepan. Add just enough water to cover. Bring to boil; simmer, covered, about 1/2 hour, then cook over high heat until liquid evaporates, stirring constantly with spoon. Let cool 10 minutes.
Cook rice until almost done. Cut up red onions very fine and brown in shortening. Cut up giblets and put in with onions; cook until brown. Add garlic, cut very finely. Chop green onions with tops and parsley and add to the mixture along with salt, red pepper and water. Pour over cooked rice. When the water is absorbed, put in a large baking pan. Dot with butter and brown in 350° oven for 15 minutes, if desired. Serves 30 to 40 people.
Mix vinegar, celery salt, mustard seed, salt, sugar, red and black pepper and cold water. Bring to boil; boil hard for 1 minute. Pour hot mixture over tomatoes, green pepper and onion. Cover and place in refrigerator to chill. Before serving, add cucumber. Serve very cold as a salad on lettuce or as a relish. Yields 8 to 10 servings.
Melt cheese in double boiler. Add remaining ingredients and heat thoroughly. This may be made ahead and later transferred to a chafing dish. Heat in pan first as candle will not be strong enough to melt cheese.
Melt shortening in saucepan over low heat. Let cool. Add sugar, molasses and egg. Beat well. Mix together flour, baking soda, salt and all of the spices. Add liquid mixture. Mix well and chill. Form 1-inch balls. Roll in sugar and place on greased cookie sheet about 2 inches apart. Bake at 375° for 8 to 10 minutes.
Cook meat and onion until tender. Add browned bacon; drain any fat. Blend flour and seasonings into meat mixture. Stir in soup. Cook slowly, uncovered, stirring frequently for 20 to 25 minutes. Stir in sour cream and heat thoroughly. Serves 6. Serve over egg noodles.