HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake and cool pie shells. Put a thin layer of peanut butter in the bottom of the pie shells. Blend the rest of the peanut butter, whipping cream and vanilla pudding in a bowl with mixer until fluffy. Spoon into pie shells. Refrigerate about an hour.
Beat egg and milk, Worcestershire sauce, salt and pepper. Put cracker crumbs and cheese in paper sack. Dip eggplant into egg mixture and then into cracker crumbs. Coat well. Fry in deep hot oil until golden brown. Drain on paper towel and serve hot. Squash, cauliflower, broccoli or any vegetable may be done the same way.
Cook frozen chopped broccoli according to directions on package. Then mix all ingredients and bake at 350° until cheese is bubbly.
Mix sugar and cornstarch, then add vinegar, beet juice and margarine. Cook until clear red. Pour beets into mixture and simmer 5 minutes or until beets are heated through.
Mix oranges and pineapple with jello until dissolved. Add cream cheese, Cool Whip and nuts. Chill and serve.
In a medium bowl, stir together mayonnaise, relish and onion. Add ham, cheese and celery. Stir until well mixed. Cover and refrigerate several hours. Serve on crackers.
Put rice in casserole dish which has a lid. Mix soup and milk together in a bowl. Mix 2/3 of this mixture with rice in casserole dish. Place chicken pieces on top of rice. Pour rest of soup over all. Bake at 350° for 45 minutes, covered, then 15 minutes, uncovered.
Cream butter and sugar; add eggs, one at a time, beating well after each. Add flour alternately with sour cream and lemon juice. Add vanilla and lemon rind. Pour into greased and floured tube pan. Place in cold oven. Bake at 325° for 1 hour and 25 minutes or until done.
Mix oleo, chopped pecans and flour. Spread into 9 x 13-inch pan and bake for 20 minutes at 350°. Cool completely. Then take cream cheese (softened), powdered sugar and Cool Whip and mix these together. Spread over baked crust.
Beat eggs slightly in a large bowl and then add all other ingredients. Bake in 9 x 13-inch pan, covered, at 325° to 350° for 1 hour.
Dissolve jello in boiling water. Add partially thawed strawberries, drained pineapple, bananas and nuts. Fill dish/mold half full. Let congeal. Spread sour cream over jello mixture and spoon remaining mixture over sour cream. Return to refrigerator.
Sift together flour and red pepper. Put cheese and margarine through food chopper. Gradually work flour into cheese and shortening until smooth, if possible. Pinch off pieces and roll into marble size balls. Place on ungreased cookie sheet. Center each one with a small piece of pecan. Press down to anchor the nut. Bake in 400° oven for about 9 minutes. May be made ahead and frozen.
Dice beets in casserole. Mix remaining ingredients and pour over beets. Bake at 350° for 1 hour.
Preheat oven to 350°. Pour pie filling into a 13 x 9-inch baking pan. In a small bowl, combine flour and butter. Blend with pastry blender or fork. Add sugar, brown sugar and cinnamon. Mix well and sprinkle over cherries. Bake for 30 minutes. Serve with whipped cream or vanilla ice cream.
Butter baking pan. In medium bowl mix fruit and 1/2 cup sugar until sugar dissolves. Pour in pan. In large bowl, mix 1 cup sugar, butter, egg and vanilla. Spread over fruit. Bake at 350° until brown. Serve with topping or ice cream. Serves 4.
One hour and 45 minutes ahead, preheat oven to 350°. In 2 1/2-quart casserole, stir turkey, undiluted soup, milk, celery, rice, vermouth and parsley. Cover casserole and bake 1 1/2 hours, stirring once or twice, until rice is cooked and mixture is hot and bubbly.
Chop onion and pepper; saute in a little butter. Add other ingredients and let simmer. Brown your meat and put your meat in sauce and cook slowly.
Combine Stuff and Such according to directions on package. Make crust in a 9 x 13-inch baking dish. Put chicken on top. Mix cream of chicken and milk and pour over chicken. Sprinkle with parsley. Bake at 350° for 35 minutes. Mix mushroom soup and sour cream. Heat. Serve as sauce for casserole.
Beat first 4 ingredients together. Add cucumber and onion. Chill 30 to 60 minutes.
Place chicken between 2 sheets heavy-duty plastic wrap; flatten to 1/4-inch thick with a rolling pin. Dip chicken in egg and then bread crumbs. Melt butter in a large nonstick skillet with cooking spray over medium heat. Add chicken and cook 4 minutes on each side or until browned. Spoon pasta sauce over chicken; cover, decrease heat and simmer, covered, 10 minutes. Sprinkle with cheeses and parsley; cover and simmer 5 minutes or until cheese is melted. Spoon 3/4 cup pasta on 4 plates; top each with a chicken breast and divide sauce evenly. Makes 4 servings.
Blend eggs, milk, onion, salt and oil. Add flour, beat until smooth. Beat one minute in electric mixer, or 3 minutes with rotary mixer. Fill well greased custard cups 1/2 full. Bake 400° for 40-45 minutes till golden, firm.
Mix all ingredients. Pour into greased large skillet and bake 30 minutes at 400° or until done.
In a small bowl, mix seasoned salt and Worcestershire sauce with melted butter and mix well. Pour cereals, nuts and pretzels into a Ziploc bag. Pour sauce mixture over cereal mixture in bag. Seal bag securely. Shake well, until all pieces are evenly coated. Pour contents of bag into large microwave safe bowl. Microwave on High 5 to 6 minutes. Spread out on absorbent paper to cool. Store in airtight container.
Beat eggs. Add other ingredients in order given. Pour into prepared pie crust and bake at 425° for 15 minutes. Reduce heat to 350° and bake 40 minutes. You may add more spice.
Add ingredients in order listed in blender. Puree at medium speed until thick and smooth. Makes 2 (1 1/2 cup) servings.
After greasing a 9 x 12-inch pan, place ingredients in pan as listed. Sprinkle dry cake mix over top. Bake at 350° for 50 to 60 minutes or until top is brown. Serve from pan.
Combine and mix for 3 minutes. Pour into well-greased pan. Bake at 350° for 50 to 60 minutes, depending on size of pan.
Cut bread crisscross (not all the way through). Mix shredded cheese with sliced mushrooms. Stuff bread with mixture. Melt butter, mix in onions, lemon juice and spices. Spoon on top of cheese and mushroom stuffing. Wrap loaf in foil. Bake 30 minutes at 325°.
Saute onion and green pepper in butter. Add mushrooms, pimentos, milk and mushroom soup to onion mixture. In large casserole, layer noodles, chicken and onion and pepper sauce. Layer cottage cheese, then Cheddar cheese and Parmesan cheese. Bake at 350° for 1 hour, uncovered.
Shred carrots. Soak raisins in lemon juice. Combine ingredients; mix with dressing. Serve in lettuce cups.
Soak beans in water overnight. Keep 3 cups liquid. Add bouillon cubes. Rinse pork, dry and cut into 1-inch strips. Brown in oil until crispy. Add all other ingredients. Cover and simmer 2 to 2 1/2 hours, or until beans are tender. Good in crock-pot.
Beat eggs until foamy; add sugar and oil. Mix; stir in zucchini. Combine dry ingredients. Stir in until moistened. Add vanilla and nuts. Stir gently. Pour into greased and floured loaf pans. Bake at 325° for 1 hour or until done. Cool 10 minutes. Remove from pans.
Mix ingredients. Pour into unbaked pie shells. Sprinkle cinnamon. Pat with margarine. Bake at 325° until pie is firm. Makes 1 pie.
Put poppy seed and milk in bowl and let soak for 1 hour. Mix oleo and sugar until blended. Add milk and poppy seed. Then add baking powder in flour. Add to sugar mixture and vanilla. Beat the egg whites until stiff. Fold in with the other mixture. Bake at 350° for 35 minutes. Frost with Custard Frosting.
Mix together. Pour into unbaked pie crust. Bake at 375° for 40 to 50 minutes until firm.
Put chicken in greased 13 x 9-inch pan. Combine soup and wine, stir. Spoon over chicken, then sprinkle stuffing mix on top. Next top with a layer of cheese. Drizzle margarine over top and bake at 350° for 45 to 55 minutes.
Wash cucumbers. Put dill weed in bottom of quart jars. Put grape leaf in bottom of each jar. Next, put 2 pieces of raw garlic in each. Pinch of pickling spice next. Fill jars with cucumbers. Leave about 1 1/2-inches in top. Mix water, vinegar and salt together. Pour on top of cucumbers. Leave 1/2-inch. Seal with new jar lids. Cold pack 5 minutes. Let set 2 weeks.
Mix together. Use approximately 2 to 3 tablespoons mixture to 1 cup hot water.
Shred cabbage and add	sugar.	In saucepan add oil, vinegar, honey, salt, prepared mustard and celery seed. Bring all to boil. Pour over cabbage. Let refrigerate overnight.
Toss vegetables lightly. Add oil to skillet. Add vegetables and cook in covered skillet for 10 minutes, stirring twice.
Cut okra, bell pepper and onion in small pieces. Saute with shrimp in saucepan after frying 4 strips of bacon (drain oil from pan, leaving bacon strips in, cut in small pieces). Wash rice, leaving small amount of water after washing. Put all ingredients in baking pan or dish. Add tomato sauce. Season to taste. Cover with aluminum foil. Cook in oven at 350° for 1 hour. After one hour, stir. Turn oven off, leaving pan in oven until oven cools.
Place tomato halves in broiler pan or on aluminum foil. Spread each with mustard and top with onion rings. Sprinkle with brown sugar. Broil 3 minutes.
Mix together green beans, soup, salt and pepper. Place in rectangular glass casserole. Add pats of butter over top and sprinkle with onions. Bake at 400° until hot and bubbly.
Mix all ingredients together in a saucepan except for the sprinkles; bring to a boil, stirring constantly. After mixture comes to a boil, cook for 5 minutes until thickened. Pour into glass dish and refrigerate overnight. Butter hands and roll into balls. Roll in chocolate sprinkles. Yields approximately 24 balls.
Thoroughly cream oil and butter with sugar, add vanilla and eggs. Sift all dry ingredients and stir in. Roll dough by teaspoonful making a ball. Press down on cookie sheet with a glass dipped in sugar. Bake about 12 minutes at 325°.
Mix flour, margarine and nuts. Place in a 9 x 13-inch dish. Bake at 350° for 20 minutes. Cool. Mix cream cheese, Cool Whip and sugar. Place on top of cooled first layer. Pour pie filling on top of both layers. Serve.
Dissolve yeast in warm water. Pour scalded milk over butter. Add yeast and sugar; add 1/2 flour and salt. Beat well for 10 minutes. Add eggs, one at a time. Beat after each addition. Add fruit and remaining flour. Knead and place in greased bowl to rise. Cover and place in warm place. Dough should be cool to touch. When doubled, knead again and rise again. Shape into loaves and place into greased pans. Brush tops with egg whites. When doubled bake at 350° for 35 to 40 minutes. Brush crust with melted butter, sugar and cinnamon.
To make crust, combine the first 6 ingredients. Press 3/4 of this into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Bake the remaining 1/4 of the mixture separately and crumble to save for a top garnish.
Spread on all sides of bread, except the brown side. Place in preheated oven at 200° and bake for 2 hours.
Drain salmon. Remove dark skin from the salmon. Mix all ingredients. Serve with crackers and any vegetables.
Saute sausage. Drain all the grease off. Beat eggs with milk, salt and mustard. Layer the cubes of bread, sausage and cheese in a 9 x 13-inch baking dish. Pour liquid mixture on top. Refrigerate overnight. Bake in a 350° oven for 45 minutes.
Combine gravy, chicken and vegetables in a bowl; set aside. In a pie dish, place a bottom crust. Dot with a little butter. Pour in chicken and gravy mixture. Place the other crust over top of pie dish. Seal and crimp the edges. Vent top crust with 2 or 3 small slits. Bake at 350° for 1 hour or until crust looks browned lightly.
Dissolve jello in 1 cup hot water. Let cool. Cream the cheese and sugar. Add jello. Chill. Chill milk and whip until creamy. Fold in cheese mixture.
Combine first four ingredients. Refrigerate. Dice and add bananas when ready to serve.
Separate eggs; beat yolks with 1/2 cup sugar. Beat whites with 1 1/4 cups sugar and whipping cream. Blend in milk (and whiskey).
Beat all together for 3 minutes. Pour into cake pan. Bake at 350 degrees for 40 to 45 minutes.
Heat olive oil in a wide frying pan over medium heat. Add onion and chili and cook until onion is soft. Mix in garlic, tomatoes with their liquid (break up with spoon), tomato sauce, olives, capers and oregano. Adjust heat so that mixture boils gently. Cook uncovered, stirring occasionally, until sauce is slightly thickened (15 to 20 minutes). Use over spaghetti or any pasta.
Mix first 4 ingredients. Add eggs. Beat well. Add remaining ingredients and mix well. Drop small balls on cookie sheet and flatten with fork. Bake at 375° for 10 to 12 minutes.
Cook macaroni until tender. Drain noodles. Separately mix ingredients in pan and cook until it gets thick and bubbly, then mix in sharp Cheddar cheese. Pour mixture in with noodles. Heat at 350° for 35 minutes.
Melt bark in microwave or in double boiler; add peanut butter and mix. Fold in Rice Krispies and marshmallows. Drop by teaspoon onto wax paper.
Combine sugar, vinegar, water, pimento and salt over low-medium heat, stirring for 15 minutes. Blend cold water and cornstarch into hot mixture, stirring over heat until mixture thickens. Stir in paprika. Meanwhile cut kielbasi or smoked sausage into 2-inch pieces and bring to boil in water for approximately 10 minutes, drain. Add to mixture in crockpot. Best served second day after prepared. Enjoy!
Pound each steak with mallet to 1/3-inch thickness; set aside. Combine egg, spinach, cheese, sage, salt and pepper. Stir in bread crumbs. Spread mixture over steaks. Starting from narrow side, roll up jelly roll fashion. Tie with string. In large skillet, brown steak rolls in oil on all sides. Place in a a 10 x 6 x 2-inch baking dish.
Mix sugar, salt and cornstarch in saucepan with 1/3 cup milk. Beat egg yolks; add to remaining milk. Stir well. Add egg mixture to saucepan. Cook over medium heat, stirring constantly, until thick. Remove from heat. Stir in vanilla, margarine and coconut. Pour into baked pie shell. Beat egg whites, adding 1/4 cup sugar and cover pie. Bake 10 minutes at 375°.
Cook carrots and onions in small amount of salted water; drain. Break salmon into chunks; place in greased 2-quart casserole. Add carrots, onions and macaroni. Stir in soup, salt and pepper. Melt butter; toss with bread crumbs. Top with crumbs and cheese. Bake in moderate oven (375°) about 20 minutes. Serve with stewed tomatoes, apple, cherry and nut salad and fruit cobbler dessert.
Prepare the stuffing according to directions. Combine milk and meat. Divide into 5 patties. On wax paper, pat each to a 6-inch circle. Put 1/4 cup stuffing in center of each. Draw meat over stuffing and seal. Place in a 1 1/2-quart casserole. Combine remaining ingredients and pour over meat. Bake, uncovered, at 350° for 45 minutes. Can be made ahead and frozen.
Brown hamburg; drain off fat. Saute onions, garlic, pepper, celery and mushrooms (chopped) in a frying pan. Drain; then mix with browned beef with tomato paste, spaghetti sauce and oregano.
Mix all ingredients and bake like cornbread at 400° for 30 to 40 minutes.
Preheat oven to 325°. In large bowl mix oats, flour, sugar and salt. Pour very hot melted butter over the mixture and stir until sugar has melted. Add eggs and vanilla. Stir well. Refrigerate about 15-20 minutes. Cover cookie sheets with heavy duty aluminum foil and spray Pam on foil. Drop 1/4 teaspoonfuls of mixture on foil 2 inches apart. Cook 10-12 minutes. Watch carefully. When completely cool peel off foil. Small cold balls work best so it may be necessary to refrigerate longer than 15-20 minutes.
Combine all ingredients; beat with rotary beater until light and fluffy. Especially good on potato salad, coleslaw and deviled eggs. Makes 1/2 cup.
Sift sugar and flour and mix into a large bowl. Heat in saucepan, oleo, Crisco, cocoa and water. Bring to rapid boil. Pour hot over sugar and flour. Mix well. Add remaining ingredients. Bake in 11 x 16-inch jelly roll pan, greased and floured. Bake at 400° for 20 minutes. Ice while hot.
If using frozen fruit, partially thaw and combine with 1/4 cup flour. Fresh berries should be rinsed, drained and well-dusted with flour before folding into batter.
Soak beans overnight or add 1 teaspoon salt to 6 cups of water and bring to a boil. Cover and simmer for 3 1/2 to 4 hours. Crush together garlic, salt, cumin, oregano and dry mustard. Heat oil and saute onions about 5 minutes in a large skillet. Add green peppers and continue to cook until onions are tender. Stir in seasoning, lemon juice and 1/2 cup bean liquid. Cover and simmer 10 minutes. Add to beans. Cook until flavors blend, about 1 hour. Serve over rice. Yield: 6 to 8 servings.
Drain sauerkraut for 15 minutes. Cut with scissors into 1-inch pieces. Mix all ingredients together in a large bowl. Cover and store for 24 hours.
Add vinegar, grenadine and sugar to the mayonnaise until the color and flavor suit the taste.
Dip sliced bananas in lemon juice; set aside. Combine Eagle Brand milk, water and pudding; beat well. Chill 5 minutes. Fold in whipped cream. Layer mixture with wafers and bananas. Chill.
Combine the first three ingredients and press into a 9 x 13-inch pan, reserving some to top cheesecake. Dissolve gelatin in boiling water; let cool until partly set.
Heat oven to 375°. Brown meat, drain. Add pork and beans, barbecue sauce, onion and salt; simmer 5 minutes. Stir in 1/2 of the cheese, cut into cubes. Pour into an 11 x 7-inch baking dish. Cut biscuits in half, forming half circle. Place cut side down, around edge of casserole. Bake for 20 minutes. Top with remaining Velveeta slices. Return to oven until cheese melts.
Cut unpeeled tomatoes into quarters. Place in a boiler with enough water to cover. Bring to a boil then reduce heat and simmer about 20 minutes. Drain potatoes and place in a large bowl and mix with other ingredients. Chill before serving.
Heat oven to 375°. Grease 2-quart casserole dish. Brown beef and onions; drain. Stir in water, pepper, tomato sauce and paste. Simmer 15 minutes. Remove from heat. Stir in thawed vegetables and 1 1/2 cup cheese. Spoon mixture in baking dish.
Boil noodles until tender (done); drain and rinse. (Add salt to water before boiling.) Brown ground chuck in skillet and drain. Combine tomato paste as you would when making spaghetti sauce. Simmer until medium-thick consistency. Cream the sour cream and Philadelphia cream cheese in a bowl. After washing the green onions, cut stems up and stir into the creamy mixture.
Mix as for pie crust. Press into 9 x 13 x 2-inch pan. Bake at 400° for 15 minutes. Cool.
Preheat oven to 375°. Grease and flour loaf pans. Makes 4 (3 1/2 x 6-inch) loaves or 3 longer foil pans. Cream eggs, sugar and oleo. Add flour and soda; mix well. Add boiling water; mix, then add walnuts and dates. Pour into prepared pans. Bake at 375° for 45 minutes.
Mix flour, baking powder, baking soda, salt and sugar. Combine egg, oil and bananas; add to the dry ingredients. Mix only to dampen flour. Fill greased muffin cups 2/3 full. Bake at 400° for 20 minutes. Yield: 12 muffins.
Peel and thinly slice potatoes. Parboil for 5 minutes in salted water to cover. Heat cream of chicken soup with milk. Add cheese and onion.
Combine carrots, eggs, salt and spices. Mix well. Add milk and honey, blending until smooth. Pour filling into pie shell. Bake at 400° for 40 to 45 minutes. Allow pie to cool. Garnish with whipped cream or Cool Whip before serving. Makes 1 (9-inch) pie.
Cut partially frozen beef into diagonal 1/4-inch strips. In a large bowl, combine soy sauce, 1 tablespoon oil and pepper. Add beef; toss to coat well; let stand several hours in refrigerator. Drain beef, reserving marinade. Stir fry until beef is browned, about 4 minutes. Remove beef with slotted spoon. Add green peppers, mushrooms and onions to wok. Cook and stir until vegetables are crisp and tender, about 2 minutes. Return beef to wok, combine reserved marinade, beef broth and cornstarch, pour over beef mixture. Cook and stir until thickened and bubbly. Add tomatoes; cover and cook until heated through, about 2 minutes. Serve with rice.
Saute bacon until brown. Add onions and saute until translucent; drain and set aside. In mixer bowl, combine egg yolk, salt, pepper, mustard, sugar, vinegar, Worcestershire sauce and dill weed on medium speed. Slowly add the oil and blend well. Add bacon and onions. If too thick, thin the dressing with additional vinegar, adjusting seasonings to proportions. Serve within 30 minutes; do not store. Makes approximately 3 cups.
Combine beef, cheese and ripe olives with mayonnaise. Spread 1 tablespoon of the mixture on each cracker. Place on baking sheet. Bake at 375° for 5 to 7 minutes or until cheese melts. Yield: 2 1/2 dozen.
Chill juices and ginger ale. Mix juices; stir in sherbet. Add ginger ale last, just before serving. Serves 50.
Blend mushroom soup and milk. Combine with rice and onion soup. Mix and pour into a 13 x 9 x 2-inch baking dish. Arrange pheasant on top. Brush with melted butter; sprinkle with paprika and bake, uncovered, in oven at 325° for 1 1/2 hours. (Chicken or quail can be used if pheasant not available.)
In a large pot, heat broth. In another pot, boil escole in water until it is tender, drain. Mix ground chicken with bread crumbs and 1 egg, beaten. Make into mini meatballs. Fry with vegetable oil. In a separate pot, boil pastine. Add drained escole, pastine and meatballs to broth. Add 1/2 cup to 1 cup of grated Locatelli cheese. Once all is added, drop beaten egg into mixture. Mix all together and let simmer on warm for 5 minutes. Enjoy!
Cook sausage and drain. Melt cheese in crock-pot. Add Ro-Tel and sausage. Serve with tortilla chips.
Cream butter and add sugar. Beat until smooth. Add egg yolks and mix well. Sift flour and sugar together 3 times. Add flour and sour cream alternately to creamed mixture. Add vanilla and mix well. Beat egg whites and fold into mixture. Pour into angel food cake pan. Bake at 325° for approximately 1 1/2 hours.
Preheat oven to 350 degrees. Cream together sugar, egg yolks and butter. Add milk and vanilla. Fold in egg whites beaten fairly stiff, but not dry. Pour into unbaked pie shell. Bake for 40 minutes or until set and golden brown.
Cut elephant into small cubes. This should take about 2 months. Add enough brown gravy to cover. Cook over kerosene fire about 4 weeks at 365°. This will serve 3,800 people. If more are expected, 2 rabbits may be added, but do this only if necessary, as most people do not like to find them in their stew.
Combine egg and milk in a small bowl. In another bowl, combine all dry ingredients. Roll each zucchini spear in egg/milk mixture, then coat well in flour mixture. Cook in hot oil until crisp and brown.
Bring sugar, cocoa, oleo and milk to a boil. Cool for 2 minutes. Add vanilla, peanut butter and oatmeal. Mix thoroughly and drop by teaspoon on waxed paper.
Brown hamburger, sausage and onion together. Drain off fat. In crockpot combine all ingredients and heat on low for 2 hours, stirring frequently. If too thick, add more salsa. Serve with tortilla chips (can be doubled, for a crowd).
Cook broccoli 5 minutes; drain well. Saute onion in oleo; add cheese, milk and soup, stirring until melted and blended together for cheese sauce. Bake for 35 to 40 minutes at 350°. Serves 12 people.
Cook celery, onion, garlic salt and salt in water until nearly done (about 15 minutes). Add chicken and cook 15 minutes longer. Remove from fire and drain. Save broth and cook spaghetti in it. Add chicken mixture to spaghetti and broth. Add pimentos, mushrooms and mushroom soup. Serve with grated cheese.
Combine all of the ingredients in a blender or food processor. Mix for 30 seconds or longer, depending on the consistency desired (longer for thin salsa, less for thick salsa). Refrigerate salsa for at least an hour before serving.
Melt margarine in 9 x 13-inch pan; pour melted margarine over stuffing mix. Put cut up chicken in bottom of pan. Cook soup, milk and broth to a good mixture. Pour evenly over chicken. Put stuffing on top of this and barely press into broth. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together, except 7-Up and juices. Put 7-Up in just before serving. Chill 7-Up and juices before putting together.