HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar together. Add vanilla, flour, eggs, chocolate chips and pecans. Mix well. Pour into pie shell. Bake at 350° for 45 minutes. Serves 6 to 8.
Slice bananas in bottom of graham cracker crust. Mix lemon juice with beaten egg yolks and Eagle Brand milk. Spread on top of bananas. Drain pineapple and spread on top of milk mixture. Spread Cool Whip on top of pineapple. Sprinkle with chopped nuts, coconut and cherries.
Place peppercorns in plastic bag. With a small, heavy skillet or similar heavy object, gently pound peppercorns until coarsely crushed. In blender or food processor, blend peppercorns, butter, garlic and cinnamon until smooth, about 1 minute. With motor running, add ham slices, one at a time, and process until minced, about 15 seconds after each addition. Blend in mayonnaise, mustard and cognac. Transfer mixture to a tightly covered container. Refrigerate up to 5 days or freeze for up to 3 months. Makes 2 1/2 cups.
In 10-inch skillet, saute beef until it loses its color. Add onion, green pepper and celery. Saute 5 minutes longer. Sprinkle with salt, black pepper, Worcestershire sauce and basil. Stir in noodles, tomatoes, beans and water. Add bouillon cube. Bring to boil; reduce heat; cover and simmer approximately 20 minutes, stirring occasionally, until liquid is absorbed. Makes four servings.
Combine first 7 ingredients for marinade. Marinate chicken overnight. Preheat gas grill. Cook chicken with cover down on medium setting 20 minutes, turning once. Saute mushrooms and onion in margarine and soy sauce until tender in skillet over medium flame. Spoon sauteed mushrooms and onion over each chicken breast; top with cheese slices. Cook with cover down 5 additional minutes or until cheese is melted. Makes 4 servings.
Heat oven to 350°. Brush sides of bottom of four 9-inch round layer pans with soft margarine. Bake only 2 layers at a time. Measure into large mixing bowl, flour, sugar, soda, salt, baking powder, margarine and chocolate. Add water and vanilla. Beat at low speed to blend, and then beat 2 minutes at medium speed, scraping sides and bottom of bowl frequently. Add eggs; beat 2 more minutes. Pour 1/4 of batter (about 1 c.) into each pan. Layers will be thin.	Bake 15 to 18 minutes, or until done. Cool slightly and remove from pan.	Cool thoroughly.
Heat oven to 350°. Spread cream cheese on bottom of 9-inch pie plate. Combine chili with hot pepper sauce. Spread over cream cheese. Sprinkle with chili peppers, shredded cheese, olives and onions, in order. Bake about 25 minutes. Serve with taco chips and/or vegetables. Makes 10 to 12 servings.
Combine corn meal, flour and sugar; mix well. Add butter, buttermilk and eggs. Mix well. Grease an iron skillet with margarine. Pour in mixture. Bake at 450° for 30 to 40 minutes.
Mix margarine, egg, flour and sugar together; set aside. Pare and core apples into a 7 x 9-inch baking dish. Mix apples with lemon juice. Cut crust from bread and cut into finger-size strips. Place bread on top of apples. Pour sugar mixture over top of strips. Bake at 350° for 35 minutes. Serves six or eight people.
Put bread cubes in 9 x 13-inch baking dish. Sprinkle sausage on top. Spread cheese on sausage. Beat remaining ingredients together and pour over sausage mixture. Chill overnight. Bake, uncovered, at 350° for 40 to 45 minutes.
Season meat with Accent tenderizer. Cook and brown meat and drain. Saute onion in small amount of meat drippings and drain. Mix onion and meat. Cook rice per package directions. Mix soup and milk. Layer 1/2 of meat and 1/2 of rice and 1/2 of soup. Repeat. Top with grated Cheddar cheese. Bake at 350° for 30 minutes.
Cut butter into 4 chunks. Bring butter, water, 1/4 teaspoon salt and 1/8 teaspoon pepper to a boil in a saucepan and boil until butter melts. Remove from heat and stir in flour all at once. Stir over low heat until smooth and comes away from sides of pan in a ball. While hot, put in mixing bowl and beat in eggs, one at a time. Stir in ham, scallion, corn and sage. Drop by heaping tablespoon into fat and fry until golden, about 3 to 5 minutes. Drain on paper towel. Calories: 114; fat: 9 gr; cholesterol: 50 mg.
Mix sugar with pineapple juice. Heat; add jello. Cool; add fruit and refrigerate. Stir every hour to keep from congealing.
Peel and cut up apples. Place in pie plate. Sprinkle with cinnamon. Trim sides off of loaf bread. Place on top of apples. Mix beaten egg and melted margarine with sugar. Pour over top of bread slices. Bake at 350° until brown, 30 to 45 minutes.
Put butter and jello in pot and melt slowly. Put aside to cool. Put in blender with milk and blend for 2 to 3 minutes.
Grease bowl and let dough rise as instructed. Press into greased pizza pan. Mix tomato sauce, oregano, garlic and oil. Spread on dough. Sprinkle lightly with salt and pepper. Add desired toppings and more cheese, if desired. Bake at 425° until cheese melts and crust is browned lightly.
Soften ice cream and mix in lemonade and limeade. Pour in bowl or graham cracker crumb crust and freeze again.
Peel and cut off tops of carrots; slice or dice. Add water; cover. Microwave for 9 to 10 minutes. Add butter; stir and let stand for 2 minutes.
Mix butter, eggs, vanilla and vinegar together. Add sugar and coconut. Pour in 2 unbaked 9-inch pie crusts. Cook at 300° for about an hour or until brown. Makes 10 servings. Approximate preparation time: 10 to 15 minutes.
Mix all together and boil 2 1/2 minutes. Pour over cake while it's hot.
Mix flour and sugar; add eggs and butter. Fold in nuts and chocolate chips; add vanilla. Pour into unbaked pie shell and bake 30 to 35 minutes at 350°. Let pie cool for several hours. (The last step is very important.)
Preheat oven to 400°. Lightly oil a baking sheet or coat it with nonstick cooking spray. Place bread slices on baking sheet and brush each slice lightly with olive oil. Spread each one with about 1 teaspoon Parmesan cheese and sprinkle with black pepper. Bake for 8 to 10 minutes or until the bread crisps and the cheese is just melted. Makes 16 crostini; 99 calories each, 1 gram fat.
Heat can of celery soup and add milk and 1/2 stick margarine. Heat until smooth. Add cheese. In a large bowl, mix cut broccoli, onion and eggs. Add the soup mixture; mix until well blended.
Peel onions and slice 3/8-inch thick. Separate into rings. Pour buttermilk into shallow pan. Add onion rings and allow to soak 30 minutes.
Combine first 4 ingredients until well mixed. Pour this mixture over the prepared fruit and let stand for 20 minutes. Fill pie shell and then dot with tablespoon of butter. Put on pastry top and bake for 50 to 60 minutes in a 375° oven. Be sure to make several cuts in pastry top as pie is very juicy.
Mix and beat until smooth. Bake at 350° in greased Bundt pan or 3 greased layer cake pans or 25 cupcakes. Bake cake 40 to 50 minutes, layers 25 minutes or cupcakes 15 minutes.
In roasting pan, cover meat with soup. Pour barbecue sauce over soup. Sprinkle dry soup mix and brown sugar over meat. Cover and bake roast in 350° oven for 2 hours or until tender enough to slice. (For shredded meat, cook about 3 hours or until very tender.) Drain off fat and remove any bones from the meat. Slice or shred the meat and serve on buns. Spoon gravy from roast over the meat in the sandwiches.
Blend all ingredients well. Can be used to marinate poultry, pork, fish or beef. Grill, bake or broil - whatever!
Grate first 3 ingredients together. Place the next 5 ingredients in a pan and bring to a boil over medium heat. Pour liquid mixture over cabbage mixture. Refrigerate in a covered container.
Soften bread in 2/3 cup water in bowl. Add remaining ingredients, except bacon. Mix well. Shape mixture into 1 or 2 loaves. Place in baking dish; cut bacon into thirds. Top loaves with bacon. Bake at 350° for 1 hour.
Put sugar and corn syrup in saucepan; bring to a rolling boil on high heat. Beat eggs; slowly add hot syrup to eggs, beating constantly. Add butter, vanilla and nuts. Pour into unbaked pie shell. Bake in a 450° oven for 10 minutes, then at 300° for 35 minutes. Use 8-inch pie pan.
Prepare 4 to 6 meat patties. In a large iron skillet, cook the meat patties for about 15 minutes. Peel and quarter potatoes and onions. Dice the bell pepper. Combine the pepper, onions and potatoes in microwave-safe dish. Cook on High in microwave for 7 to 8 minutes. Pour off almost all of the grease in meat. Add potatoes, onions and bell pepper to meat patties. Cover and cook all together for about 10 minutes. Uncover, then brown for about 2 to 3 minutes.
Combine peanut butter, whipped topping and ice cream. Stir until blended. Spoon into crumb crusts. Freeze at least 8 hours. Garnish tops of pies with dollops of additional whipped topping, if desired. Yields two 9-inch pies.
Saute onion in margarine. Add hamburger meat and brown until done. Add salt, pepper and garlic powder to taste. Stir in soup and green beans. Mix. Mash potatoes according to how you like them.
Mix first 3 ingredients together and place in bottom of baking dish and bake for 15 minutes at 300°. Then mix together cream cheese, confectioners sugar and 1/2 of Cool Whip. Mix together puddings and milk and spread over cream cheese mixture. Top with remainder of Cool Whip and sprinkle pecans on top.
In a large mixing bowl, mix cottage cheese, spinach and 1/4 cup Parmesan cheese and eggs.
Sprinkle chicken with garlic salt. Melt butter in a large skillet over medium heat; add chicken. Cook 5 minutes. Turn chicken over; add green onions and green pepper around edge of skillet. Cook 5 minutes more or until chicken is tender. Place rice on serving platter. Remove chicken and vegetables from skillet and arrange over rice. Keep warm.
Heat oven to 375°. Prepare lasagna noodles as directed. In skillet, brown beef, onion and green pepper; drain. Return beef mixture to skillet. Add corn, salsa and chili powder. In 9 x 13-inch baking dish, layer 1/3 of meat sauce, 1/2 of lasagna, half the Ricotta cheese and 1 cup Cheddar cheese. Repeat layers, ending with sauce. Sprinkle with olives and remaining sauce. Cover with foil. Bake 30 minutes. Let stand for 10 minutes before serving. Serve with sour cream.
In small bowl, stir together yogurt, mayonnaise, red and yellow peppers, celery, shallots and tarragon. Put in dip serving bowl. You can refrigerate before serving if you wish.
Debone salmon. Put in large bowl. Add egg and bread crumbs (enough so mixture would make a pattie when formed). Brown in skillet with oil on both sides. Remove and serve.
Put in glass jar with a stopper lid. If you use a screw on lid, only set it on. Do not tighten. Every 2 weeks, add 1 1/2 cups fruit and 1 cup sugar. Stir every once in awhile with a wooden spoon. Do not let fruit go below 3 cups or fermentation will stop. Great over cake, ice cream or cookies.
Cook squash and onion in boiling salted water for 5 minutes. Drain. Combine with sour cream and soup. Stir in carrots. Spread 1/2 stuffing mix in bottom of a 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mix atop. Sprinkle remaining stuffing over vegetables. Bake at 350° for 25 to 30 minutes.
Place potatoes in a medium saucepan with water to cover. Bring to boil over high heat. Lower heat to a simmer and cook until potatoes are cooked through, about 10 minutes. Drain, reserving 1/4 cup of the cooking water. Place the pot over low heat. Using a potato masher, roughly mash, adding the reserved water, milk, pepper, parsley and butter or oil.
Blend these two ingredients. Knead slightly. Roll; cut and bake. It's a light tasty biscuit. Bake at 400° for 20 minutes or until golden brown.
Cream butter and cream cheese together. Beat in heavy cream. Gradually add in flour and flavoring. Roll out on floured surface 1/8-inch thick. Brush with melted butter; sprinkle with cinnamon, powdered sugar and nuts. Cut into 1 to 1 1/2-inch pieces. Roll up diagonally in small roll. Put on baking sheet and refrigerate several hours. Bake at 325° for 15 to 20 minutes. When cool, roll in powdered sugar.
Stir all ingredients until well mixed. Cover; chill. Makes 2 1/2 cups.
Brown meat until crumbly; add garlic, salt, onions, green pepper and chili powder. Saute together; mix in tomatoes, beans and rice. Bake in a 2-quart casserole at 350° for 1 hour. Sprinkle olives and cheese over top. Bake 15 minutes more, then add a little water if it appears dry. Can use garlic powder instead of clove.
Combine cream cheese and butter; blend well. Stir in flour. Refrigerate about 1 hour. Remove dough from refrigerator and press into bottom and up side of an ungreased 9-inch pie pan or dish.
Crumble together the butter, 1/3 cup brown sugar and 1 1/2 cups flour to an even meal. Press evenly over the bottoms and slightly up the sides of a lightly buttered 13 x 9-inch pan. Bake in moderate oven until lightly browned. Mix together 1 1/2 cups brown sugar, eggs, nuts, coconut, 2 tablespoons flour, baking powder and salt. Spread over baked mixture. Bake until set. Cool and cut in pieces.
Microwave chocolate and milk in a 1 1/2-quart microwave bowl on High for 1 minute. Remove, stir and microwave 1 minute longer. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt, walnuts and marshmallows. Spread in greased pan. Refrigerate 30 minutes or until firm. Cut into squares.
Place onions and margarine in a 9 x 9-inch Pyrex dish. Microwave, uncovered, at High for 2 minutes or until margarine is melted. Stir in scallops, orange rind, ginger root, teriyaki sauce and pepper. Cover with plastic or wax paper. Microwave on High for 3 minutes or until scallops are opaque. Remove scallops and onions with slotted spoon, reserving liquid.
Chill milk. Dissolve lemon jello in hot water and chill until partially set. Whip jello until fluffy. Add lemon juice and sugar. Whip milk until stiff and then fold together. Pour into crumb shell and top with some crumbs.
Combine cream cheese and Cheddar cheese, mixing until well blended. Add remaining ingredients and mix well. Chill. Shape into a ball. Serve with assortments of crackers.
Cook potatoes in pan of water 13 minutes. Add carrots. Cook 5 minutes. Add yellow squash. Cook 2 minutes. Add peas. Cook 2 minutes. Drain and put in dish. Add melted butter or margarine. Sprinkle with scallions and parsley, cut up. Serves 8. Looks beautiful when served.
Mix ingredients together until blended. Place in a greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Combine corn meal, flour, onion powder, Old Bay seasoning, white pepper, parsley and salt together. Set aside. Beat egg white until foamy. Stir in buttermilk and hot sauce.
Mix up with garlic powder to taste. Cook in glass pie plate at 350° for 20 minutes. To double, cook in a 9-inch plate for 30 minutes or until lightly browned. Use your choice of chips.
Brown, crumble and drain sausage. Put sausage back in skillet and sprinkle with Worcestershire, oregano and garlic salt. Add 1 pound Velveeta cheese, cut in cubes. Stir until cheese melts. Put a "dab" (about 1 teaspoon) in the middle of a slice of party rye bread.
Cream shortening, sugar and eggs. Sift dry ingredients together. Add to creamed mixture. Roll into balls the size of a small walnut. Roll in mixture of 2 teaspoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake until lightly brown but still soft at 400° approximately 8 to 10 minutes. Yields 4 dozen cookies.
Grate, grind or finely chop the squash, peppers and onions. A food processor works well for this step. In a large saucepan, combine the vegetables, sugar, vinegar and curry powder. Drop in spice bag. Bring to boil. Combine cornstarch and water; stir to remove lumps. Stir the cornstarch mixture into boiling vegetable mixture. Cook until the syrup thickens and appears almost clear, about 5 minutes. Remove spice bag. Pack the relish into clean, hot pint jars, leaving 1/2-inch headspace. Seal. Process in a boiling water bath canner for 10 minutes. Cool undisturbed for 24 hours.
Dilute mushroom soup with liquid from asparagus or peas, if needed. In glass casserole, place layer of asparagus. Cover with soup and cheese, then layer of peas, etc. Top with layer of cracker crumbs and cheese. Bake 25 minutes in 350° oven.
Gradually add sugar to softened cream cheese, mixing well until well blended. Stir in remaining ingredients. Spread into greased 8-inch square pan. Chill several hours. Makes 1 3/4 pounds fudge.
Mix in blender; if too thick, add 1/2 c. water. Cook for 1 minute. Cool and store in refrigerator. Makes approximately 1 qt. Keeps very well.
Mix flour, salt and pepper. Dredge meat in flour mixture; brown in oil. Remove meat to a casserole. Saute celery, onion and green pepper in the skillet from which the meat has been removed. Make a gravy by adding flour, water and tomato juice to the vegetables. Pour over meat; bake in a 375° oven for 1 1/2 hours. Makes 6 servings.
Preheat oven to 250°. Mix brown sugar, margarine and Karo syrup. Bring mixture to a boil and allow to boil 4 to 5 minutes. Remove from heat and add soda. Stir lightly. Pour over popcorn and nuts. Mix well. Place in baking pan. Allow to bake for 1 hour. Remember to stir every 15 minutes to keep it mixed well.
Saute beef and garlic in oil in a 10-inch skillet until meat is browned. Drain off drippings. Add tomato sauce, salt, pepper and oregano. Cover and simmer about 15 minutes, stirring occasionally. Cook noodles according to package directions; drain. Layer half of noodles, Mozzarella, Ricotta, meat sauce and Parmesan cheese in a lightly greased 1 1/2-quart casserole. Repeat layers. Bake at 375° for 15 minutes. Yield: 2 servings.
Mix pudding and milk as directed on the boxes. Fold in the container of Cool Whip. Stir in Grape-Nuts cereal. Chill well. Serves 6 to 8.
In a mixing bowl, beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder; add to batter with vanilla and beat at low speed until smooth. In a saucepan, heat milk and butter just until the butter melts, stirring occasionally. Add to batter, beating until combined. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 30 to 35 minutes or until cake tests done. Makes 12 to 16 servings. Does not need icing.
Grate Cheddar	cheese. Grate	onion and add to taste. Mix with enough salad dressing to stir easily (approximately 2 to 3 tablespoons). Drop 1 teaspoon of cheese mixture on top of	party rye bread. Place under broiler for a few seconds. Serve warm.
Mix together; bake in 9 x 13-inch greased pan at 350° for 30 minutes to 1 hour.
Cook cake mix per directions on box. While cake is hot, punch holes in cake and pour Eagle Brand milk on top. To this, pour small can of crushed pineapple; add juice too. Top with Cool Whip and sprinkle with chopped pecans.
Heat oven to 350°. Mix meat, 1 1/3 cups instant potato flakes (dry), the egg, salt, pepper, onion, ketchup and milk. Spread in greased pie pan, 9 x 1 1/2-inch. Bake, uncovered, for 35 to 40 minutes.
Chop artichokes and mix with rest of ingredients. Bake at 350° for 15 to 20 minutes.
Mix sugar, butter, eggs, milk and vanilla. Combine flour, baking powder and salt. Blend into egg mixture. Roll into 1 1/8-inch thick. Cut with cookie cutter. Bake at 375° for 8 to 10 minutes. Sprinkle with sugar. Makes 6 to 7 dozen.
Blend well the syrup, peanut butter, vanilla, butter and salt. Gradually add sugar, making this a very stiff mixture. Knead well, mixing in pecans. Press into buttered 8-inch pan. Chill until firm.
Fry salt pork until brown. Add onions and brown. Remove from heat. Add 1 cup broth and 1 cup water until 3 cups of each have been added. Add potatoes and cook about 10 minutes. Add quahaugs and 1 more cup of broth. Add tomato soup and water. Let simmer until potatoes are cooked.
Cut up cabbage. Place in large pan with water. Let cook until almost tender. Drain water well; salt and pepper to taste. Add soup and mix well. Put in buttered casserole dish. Sprinkle with crackers. Bake at 350° for 30 minutes.
Boil the sugar, margarine and evaporated milk together for 8 minutes (rolling boil). Add the remaining ingredients, except nuts. Stir until chocolate and Marshmallow Creme are melted and mixture is smooth. Beat for 2 minutes. Add the nuts. Pour into pan; refrigerate until cold.
Cream butter, sugar and eggs; add baking soda and vanilla. Sift flour and cream of tartar into the creamed mixture. Mix well. Roll or shape into a loaf; wrap in waxed paper. Let stand overnight.
Combine flour, sugar and other dry ingredients. Gently stir in yogurt, milk and fruit, blending just until dry ingredients are moistened. Fill muffin cups sprayed lightly with Pam 3/4 full. Bake at 400° for 18 minutes or until brown. Store in refrigerator. Makes 12 muffins.
Preheat oven to 350°. Cook spinach and drain well. Chop coarsely. Combine with all remaining ingredients, except tomatoes, and blend well. Place in a baking dish and bake for 15 minutes. Put tomato slices on a baking sheet. Place in an oven and bake both for 10 minutes longer. Place a rounded spoonful or an ice cream scoop of spinach mixture on top of each tomato slice to serve 5 to 6. Preparation time: 15 minutes. Cooking time: 25 minutes.
Toast only 1 cup of coconut on baking sheet at 375° for approximately 10 minutes. Stir often until light brown. Mix flour, butter and walnuts together; add only 3/4 cup walnuts to mix. Press into a greased 9 x 13-inch pan. Bake at 350° for 20 minutes.
Dissolve gelatin in boiling water in bowl. In separate bowl, beat cream cheese fluffy; slowly beat in hot gelatin using mixer. Then beat in pineapple juice (add water, if needed to equal 1 cup). Chill until slightly congealed. Add both fruits. Fold in Cool Whip; fold in marshmallows. Pour into 9 or 10-inch pan. Decorate with maraschino cherries, if desired.
Brown ground beef, onion and garlic. Drain. Stir in remaining ingredients except beans. Heat to boiling. Reduce heat and let simmer for 1 hour. Stir in beans. Heat to boiling. Reduce heat and let simmer as long as you can before serving.
Blend all together and place in crockpot. Heat, stirring frequently until cheese melts (about 1/2 hour).
Brown meats and drain. Combine remaining ingredients until melted over low heat. Spread on party rye bread. Freeze on cookie sheet. Place in Baggies until ready to use.
Cook spinach per directions on package. Drain well. Mix all ingredients (except bread crumbs and margarine). Top with bread crumbs. Pour margarine over bread crumbs. Bake at 350° until topping is brown, about 30 minutes.
Prepare cake according to directions on box. Pour into a 13 x 10-inch pan. Combine crushed pineapple and sugar in boiler; cook for 5 minutes. When cake is done, use fork to punch holes in the cake. Pour pineapple-sugar mixture over cake. Mix vanilla pudding as directed on box. Pour over cake. Cover with Cool Whip and sprinkle coconut on top. Refrigerate until ready to serve.
Use a small amount of margarine or bacon drippings in a nonstick skillet. Add shredded cabbage, sliced onion and, if desired, sliced green pepper. Fry, stirring well, until slightly browned and tender. Add a little lemon juice and soy sauce. This goes well with knockwurst, bratwurst or polish sausage.
Blend all ingredients except for nuts with mixer until fully smooth. Form into ball and refrigerate for at least 2 hours. After 2 hours or more, cover with chopped nuts. Serve with Savory crackers or raw vegetables.
Mix together. Drop by spoonfuls. Bake for 10 to 12 minutes at 350°. Serves lots! Smile.
Shell shrimp until last segment, leaving tail on. With a sharp knife, cut back of shrimp to devein. Wash and pat dry. Combine other ingredients, except shrimp, in deep bowl; stir thoroughly until combined. Taste for seasoning. Add shrimp; turn them with spoon until totally covered, then cover with plastic foil. Keep at room temperature for about 2 hours, turning shrimp 2 or 3 times so they are covered and moistened. Choose a pan you might want to serve in and arrange shrimp in shallow dish just large enough to hold one layer. Pour marinade over them.