HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add all ingredients to melted oleo. Pour into unbaked pie shell. Bake at 350° for 1 hour or until set.
Spray a 14 x 11-inch pan with oil. Put bread on bottom. Drizzle with margarine. Sprinkle Swiss cheese, Mozzarella cheese and salami on top.
Combine margarine, honey, mustard, curry and salt in small saucepan. Heat on low flame. Place chicken wings in shallow baking pan; sprinkle with curry and a dash of pepper. Pour sauce mixture over chicken. Bake at 350° for 45 minutes and baste every 15 minutes.
Melt margarine in a 9 x 9-inch baking dish. Mix flour, sugar and milk together and pour in the baking dish. Pour the fruit over the crust. Bake 15 minutes at 350°. When done, the crust will be on top and the fruit will be on the bottom. Serve with whipped cream or ice cream.
Mix well and pat in pan. Bake 10 minutes in 350° oven.
Heat oven to 450 degrees. Grease and heat pan. Beat egg and add milk and shortening. Blend in meal and sugar. Pour into hot greased pan. Bake for 15 to 20 minutes. Makes about 14 muffins, 18 sticks or 1 medium size skillet of bread.
Precook spinach; drain well. Stir in cheese, onion, milk and eggs. Mix well. Pour into pie shells. Bake at 350° until crust is brown and pie seems set.
Halve, seed and rinse peppers. Drain on paper towel. Drain tuna and flake. Mix with cream cheese; add onion and garlic salt to taste. Stuff peppers with mixture. These are quite spicy but delicious.
Combine crab meat, mayo, soup, Worcestershire sauce and sour cream. Saute onion, bell pepper and celery in butter. Add shrimp and crab meat mixture. Add stuffing. Bake at 350° for 30 to 45 minutes.
Cook Pinto Beans with Ham Hock till done. Remove Ham Hock. Cook remainder of ingredients and add to beans and simmer about 30 minutes.
Combine unbeaten egg whites, sugar, water, and corn syrup in top of double boiler. Beat just enough to blend ingredients. Place over rapidly boiling water and beat with hand mixer until mixture is light and fluffy and will hold its shape. This requires 7 minutes by hand or 3 to 4 minutes by electric mixer. Remove from heat; add vanilla and continue beating until frosting is stiff enough to stand in peaks. Spread on cake and enjoy!
Preheat oven 350°. Rub steak well with garlic. Brown fast in skillet on both sides. Salt and pepper on both sides. (This can be done ahead of time.) Place on broiler rack. Bake for 25 to 30 minutes for medium rare. Take drippings and pour into pan. Add wine and butter.
Mix sugar and butter; add eggs. Combine flour, salt and baking powder; add alternately with milk. Add vanilla. Roll 1/4 dough on lightly floured board in rectangle shape. Cut into strips 4 1/4-inches wide. Spread raspberry jam down the center of each, 1 1/2-inches wide. Cool strips in freezer 5 minutes. Fold sides over jam; with wide spatula place on cookie sheet. Bake at 325° for 8 to 11 minutes. Cut into bars when cooled.
Combine taco sauce and sour cream. In blender, combine cottage cheese, milk, garlic and salt. Spread 1 tablespoon sauce mixture over tortillas. Top with cheese, seafood and remaining green onions. Spoon remaining taco sauce mix in greased 12 x 7-inch baking pan. Roll up tortillas and place seam side down. Pour cottage cheese over mixture and sprinkle with Parmesan cheese. Bake at 350° for 25 to 30 minutes. Sprinkle with reserved green onions and olives. Makes 8 servings.
Cream butter, add sugar and beat until fluffy. If desired, use electric mixer at medium speed. Sift flour and salt into butter mixture. Blend thoroughly with hands. Knead gently so dough gets a "thinly layered" look. Separate into two balls, press into flat, round shape. Wrap in plastic or wax paper and refrigerate until chilled. Roll out on floured surface 1/4 to 1/2-inch thick. Cut into shapes; prick with fork. Bake on greased cookie sheet until lightly browned. Cool on racks. Bake at 325°.
In a large bowl, put first six ingredients. Stir well. Put yeast in a cup; add 1/2 cup warm water. Stir yeast-water and add to bowl. Add 5 cups of bread flour. Stir. Add more flour as needed, so it will not be sticky. Knead about 10 minutes. Must be able to hear bubbles of yeast snapping. Let rise several hours.
Cook noodles and set aside. Brown hamburger and onion. Drain. Add all ingredients to cooked noodles. Save 1/2 of cheese for topping casserole. Cook until bubbly and cheese topping is browned.
Slice the English muffins. Spread with small amount of sauce. Sprinkle with spices and cheese. Add any other topping of your choice. Heat in 350° oven until cheese is melted.
Mix avocado with picante sauce and set aside. Mix together sour cream, mayonnaise and taco mix and set aside. In a 9 x 13-inch dish, layer ingredients in the following order: refried beans with chilies, avocado mixture, sour cream mixture, onions, tomatoes and olives. Top with cheese. Serve with traditional flavored Tostitos. Keeps up to 3 days in the refrigerator. Yields 8 to 10 servings.
Mix eggs, sugar, Karo syrup, butter, vanilla, cinnamon and nutmeg. Pour filling into pie shell. Stuff in pecans until you can't stuff any more. Bake at 350° for 50 minutes, or until center is firm. Cool to room temperature before cutting.
Combine garlic powder, salt and pepper. Rub chicken with mixture. Beat egg yolk with honey and 2 tablespoons butter in small bowl. Brush chicken with honey mixture. Place, skin side up, in greased baking dish. Bake at 325° for 45 minutes to 1 hour, basting with remaining butter. Turn and bake for 10 to 15 minutes longer until brown.
Mix and let stand overnight; put in sterilized jars and process 20 minutes in hot water bath at simmering.
Chop beef. Add all ingredients and heat on low until cream cheese is smooth. Serve with crackers.
Heat oven to 350°. Beat brown sugar, peanut butter, margarine and vegetable oil until fluffy. Blend in water, egg and vanilla. Add combined flour, oats and baking soda. Mix well. Add chocolate chips and nuts. Cover and chill 1 hour. Shape into 1-inch balls. Place on ungreased cookie sheet. Using bottom of glass dipped in sugar, press until 1/4-inch thick circles. Bake 8 to 10 minutes or until edges are brown. Remove to wire rack. Makes about 6 dozen.
If using boiled shrimp, which have been seasoned, chop shrimp and mix all ingredients. If using raw shrimp, cook with 1/2 cup water and add salt, pepper, Tabasco sauce to taste until all water is evaporated, then chop. Mix with remaining ingredients.
Grate raw sweet potato into milk to keep them from turning dark. Add other ingredients in order given. Pour into a well-greased 1 1/2-quart casserole dish. Bake in 350° oven for 1 hour. Serve warm.
On cookie sheet, separate crescent rolls. Butter one side of each triangle. Sprinkle enough cinnamon chips on each triangle to cover. Roll each triangle at short side. Bake at 375° for about 12 minutes or until browned.
Stew chicken and debone. Make layer of all chicken meat in buttered casserole dish. Spread soup over chicken and cornbread. Mix over soup. Pour 1 cup of broth over all. Cover and bake for 45 minutes at 325°.
Combine first ingredients in mixing bowl and set aside. Combine flour, baking powder, apple pie spice and salt. Add to molasses mixture stirring well. Stir in raisins and apple. Spread mixture in 9-inch square pan coated with cooking spray. Bake at 350° for 20 minutes or until done. Let cool; cut into 1 1/2-inch squares. Yield: 3 dozen.
Mix flour, butter and nuts and pat into bottom of 9x13 inch pan. Microwave on high for 3 minutes and cool. Mix cream cheese, sugar and 1 cup cool whip and spread into pan. Beat pudding and milk and pour over mixture in pan. Spread remaining cool whip over top and refrigerate.
Grease a loaf pan. Blend egg into flaked salmon. Stir in remaining ingredients. Spoon into pan and bake at 350° for 45 minutes or until top is crisp and brown. Yields 4 servings.
In a large skillet, mix the soup mix and water. While it's coming to a boil, cut chicken into thin strips. When liquid comes to a boil, continue boiling for 1 minute until slightly thickened. Add chicken and vegetables. Cook, uncovered, stirring frequently, until chicken is done. Serve with hot rice or noodles.
Fill Collins glass with crushed ice. Add the remaining ingredients. Stir well. Add orange slice and cherry garnish.
Cut casing of Italian sausage. Mix with ground chuck. Cut celery, onions and garlic fine or blend lightly. Mix all ingredients together. Roll into medium size meat balls. Bake in oven 30 minutes at 350°. Cook in tomato sauce.
Cream butter, shortening and sugar. Add eggs, one at a time, beating 1 minute after each addition. Add flour mixture and milk alternately. Bake at 300° for 1 1/2 hours.
Mix butter, brown and white sugar and cream. Bring to a boil and cook rapidly for 2 minutes. Remove from heat; add marshmallows. When they have melted, add vanilla and sifted confectioners sugar. Stir until thick enough to spread over layers of cake.
Bake pie shells until lightly brown. Mash potatoes until very smooth. Combine potatoes, 1/2 cup sugar, butter, egg yolks, spices, flour and salt in a large mixing bowl. Use electric mixer; beat until light and fluffy, about 5 to 7 minutes. In another bowl, beat egg whites until foamy; gradually add 1/4 cup sugar, beating until stiff. Fold egg white mixture into potato mixture. Pour filling into browned pie shells. Preheat oven to 400°. Bake for 10 minutes. Reduce heat to 350° and bake an additional 45 to 50 minutes or until set. Cool. Makes two pies.
Sprinkle a handful of salt over tomatoes, onions, peppers and cabbage and let it set overnight. Drain well and add to the following mixture:
Combine all ingredients; refrigerate at least 1 hour. Serve as a condiment with chicken, turkey or pork.
Combine sugar and flour in top of double boiler; add remaining ingredients except cream and cook until thickened, stirring constantly. When cool fold in whipped cream. Makes 2 cups. Excellent dressing for Waldorf Salad.
Cook broccoli in water until unfrozen and drain. In a large saucepan, saute mushrooms and onion in butter. Add cheese and soup. Simmer until cheese is melted. Add broccoli and simmer until all is blended well; stir often while cooking dip. Serve hot with chips, veggies, etc.
Sift dry ingredients. Cream butter and sugar. Add egg and syrup. Roll out cookies and bake in 325° oven about 10 minutes.
Brown pork sausage in skillet or Dutch oven. Drain off fat. Add remaining ingredients. Mix well. Simmer for 30 minutes.
Mix lemonade, sugar and boiling water. Add other juices. Freeze in ice cream buckets. Take out of freezer 1 1/2 hours before serving. Add 2 quarts of ginger ale to each bucket of slush.
Mix sugar, spices, shortening, molasses, salt and eggs. Add soda, dissolved in 2 tablespoons water. Let dough stand for 10 minutes. Form into small balls. Drop on cookie sheet; flatten each ball and sprinkle with sugar. Bake at 350° for 10 to 15 minutes. Makes 3 dozen.
Cook and drain vegetables. Heat together cheese and soup. Pour over vegetables and mushrooms. Pour into greased casserole. Bake, covered, 350° for 45 minutes. Last 10 minutes put onions on top and finish baking.
Cream sugars and shortening; add eggs and peanut butter. Beat well. Gradually add flour, salt and soda. Add vanilla. Stir in quick oats and chocolate morsels or raisins. Drop by heaping teaspoons onto cookie sheet. Bake at 350° for 15 minutes.
Place tomatoes in blender container. Process on puree for 10 seconds. Pour into a large container. Add chicken broth, cabbage, onions, green beans and carrots. Mix well to combine. Stir in chili seasoning. Bring mixture to a boil. Lower heat and simmer for 30 to 45 minutes. Serves 4. Freezes well.
Drain peaches; reserve 3 tablespoons juice. Arrange peaches in deep 10-inch greased pie pan. Cream butter or margarine; add egg, then milk, flour, baking powder, flour and pudding. Cover peaches with batter. Cream together cream cheese, peach juice and sugar. Spread over batter to within 1-inch of sides. Mix 1 tablespoon sugar and cinnamon and sprinkle over top. Bake at 350° for 30 minutes.
Wash rice and drain. Place in greased casserole dish. Add soups and water. Place pork chops on top. Bake at 350° for 45 minutes or until meat is tender.
Drain peaches. Prepare any recipe of biscuits. Dip each cut biscuit in melted butter, dip in sugar mixture, sprinkle nuts on top. Place sliced peaches around and on biscuits. Bake 25 minutes at 400°. Serve with whipped cream.
Snip off tips of chicken wings. Cut at elbow. Marinate overnight. Bake at 350° for 45 minutes with marinade poured over.
Cut slice off bottom of cherry tomatoes so they will sit flat. Cut thin slice from top of tomatoes. With small melon baller or spoon, carefully scoop out centers of tomatoes. Sprinkle inside of tomatoes lightly with salt. Combine zucchini, cottage cheese, chives and garlic salt. Fill tomatoes using one rounded teaspoon in each. Garnish each tomato with additional chives. Makes 24 servings.
Arrange in large sized casserole the chicken first, then onion, tortillas (I like to cut them in strips), grated cheese and 1/2 of liquid mixture. Repeat (layer 2 times). Bake at 350° for 1 hour. Excellent!
Mix all ingredients well. Drop by spoon into hot deep fat. Cook until golden brown. Don't make dough too thin.
1st layer: Mix flour, melted butter and 1 cup pecan pieces in small bowl. Press in 9 x 13-inch pan. Bake at 350° until brown (about 15 minutes). Cool.
Preheat oven to 350°. Saute pepper in margarine. Add corn, egg and 1/2 onion rings. Mix well. Pour into medium baking dish. Bake, covered, for 25 minutes. Remove from oven and sprinkle with rest of onion rings. Bake 5 minutes more. Serve hot!
Mix all ingredients, except 1/4 cup margarine and corn flakes. Pour into 15 x 11-inch greased casserole dish. Mix the 1/4 cup margarine with corn flakes and spread on top. Bake at 350° for 1 1/2 hours. Makes a large casserole. Use 1/2 recipe for smaller casserole.
Saute sausage in 2 tablespoons olive oil for about 15 minutes. Add onions, peppers, tomatoes, tomato sauce and all seasonings. Mix cornstarch with a little water to make paste. Add to sauce. Cook mixture until sausage, peppers and onions are cooked. Serve with buttered noodles.
Place dates in small bowl; sprinkle soda over dates. Cover with boiling water and set aside. Cream brown sugar and shortening in larger bowl. Add salt and egg, beating well. Add peanuts and date mixture to this, mixing in well. Stir in flour. Spoon into	a 9 x 5 x 3-inch loaf pan. Bake at 325° for 1 hour or until done. Yields 1 loaf. (If salted peanuts are used, omit the salt in the recipe.)
Mix sugar and water in saucepan; boil for 5 minutes. Cool; add frozen concentrate. Refrigerate. Chill for several hours. At serving time, add ginger ale and grenadine syrup. Makes 20 servings.
Cream butter, oleo, sugar and cheese. Add eggs and extract alternately with flour. Beat until mixed thoroughly. Bake at 350° for about 1 hour.
Mix pudding and milk. You can mix some Cool Whip Light with pudding to make a creamier dessert. Spread remaining Cool Whip Light on top.
Combine sugar, milk and butter in large bowl. Cover with plastic wrap. Microwave on Roast for 10 minutes. Stir, continue on "Roast" for 5 1/2 minutes. Stir in chocolate chips until melted; fold in marshmallow, nuts and vanilla. Pour into buttered 13 x 9-inch pan. Chill. Cut into squares.
Boil noodles; drain. Brown ground beef, onion and pepper; drain. In large bowl, combine sauces, mushrooms, olives, spices and meat mixture. In crock-pot, layer sauce, noodles, pepperoni and cheese. Repeat until all ingredients are used. Cook on low for several hours. Makes a 5-quart crock-pot full.
1. Fry chicken until almost done. Cut into small pieces. 2. Finish frying with vegtables, seasonings, and butter. 3. Add all ingredients in a large pot. Add water to desired consistency. Lightly boil for 5 minutes.
Put 3 tablespoons margarine or butter and onions in the pan. Fry until tender, about 5 minutes. Remove onions from pan. Add 1/2 cup shortening until melted. Coat beef liver with flour and fry until browned, about 2 or 3 minutes on each side. Remove liver from pan; add 1 cup cold water and mushrooms. Cook 1 minute. Add bacon and onions. Cook all together. Put liver on top of onions. Cover and simmer on top of stove, low heat, 30 minutes. Stir every 5 minutes.
Prepare cake mix as directed, including greasing and flouring 9 x 13-inch pan. Pour 1/2 of prepared cake mix in the pan. Cook 15 minutes in preheated 350° oven.
Cook milk and cocoa over low heat until smooth. Add sugar, Karo and salt. Cook until soft-ball stage. Add butter and let cool until lukewarm, without stirring, then add vanilla and beat. Add nuts and pour into a buttered pan.
Roll in flour (1 Kings 4:22). Season with spices (Chronicles 9:9). Stir and bake in a deep pan in a slow oven.
Add the above ingredients to the first mixture. Mix well. Divide dough into 4 parts. Roll one part of the dough into each of the two baking sheets. 16 x 11 x 1 inch. They may have to be pieced.
Season chicken with pepper. Heat 10 to 12 minutes until no pink is showing, turning once. Stir together corn, pineapple, sweet peppers, cilantro, jalapeno in a medium bowl. Serve with chicken.
Peel the potatoes and cook until tender. Mash with butter, cream cheese and milk until fluffy. Beat in Parmesan, salt and white pepper to taste, then turn into a casserole dish sprayed with nonstick cooking spray. Press plastic wrap onto the surface; cool briefly, then cover and refrigerate.
Mix all ingredients together except jello. Sprinkle jello over other ingredients. Mix well and chill.
In a skillet, brown pork chops in butter. Spread uncooked rice in bottom of a rectangular baking dish. Spread soup, onion and pimiento over rice. Sprinkle with seasoning. Pour approximately 3 cups hot water over rice. Place chops on top and cover tightly. Bake in 350° oven for 50 minutes or until pork chops and rice are done.
Mix all ingredients and put in a greased bunt pan. Bake at 350° for 40-45 minutes. Mix 1 cup confectioner sugar with lemon juice. Put on cake and put back in over for a few minutes.
Mix ingredients well. Bake in heavy baking dish (uncovered) at 325° for 3 1/2 hours. Do not stir. Remove and stir well.
Mix 2 cups of white sugar with milk; boil for 5 minutes. Caramelize 1 cup of white sugar in iron skillet. Add caramelized sugar to boiled mixture. Add margarine and vanilla. Use confectioners sugar to thicken icing as needed.
Combine oil and sugar; beat well. Add eggs, one at a time, beating well after each addition. Combine flour, soda, salt, cinnamon and nutmeg. Stir. Add dry ingredients to sugar mixture, beating well. Stir in pecans and apples. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes. Using a toothpick, punch holes in cake while hot. Spoon glaze over cake. Cool; remove from pan. Yields one 10-inch cake.
Brown meat and onion. Pour off grease. Lower heat; add other ingredients. Add 1 can of water for 2 cans of soup. May be frozen.
Preheat oven to 350°. Grease 3 loaf pans. Sift dry ingredients. Stir in nuts. In medium bowl, beat eggs and oil. Add zucchini. Add to dry ingredients; stir well. Bake 2 hours in angel food pan or 1 hour in loaf pans. About 10 minutes before finished baking, spread with topping. Return to oven for remaining 10 minutes. Let cool before slicing.
Whip Crisco and butter until mixture becomes fluffy and creamy. Gradually add masa and mix until well blended. Add water gradually, mixing thoroughly. Put corn kernels into blender and blend until coarsely chopped; stir into masa mixture.
Beat sugar and oil together. Add eggs and vanilla. Beat well. Mix all dry ingredients together. Now grate zucchini (do not grate zucchini ahead of time); if small zucchini is used, do not peel. If large ones are used, use only the firm inside, no seeds or skin. Add all ingredients together. Pour into 2 or 3 greased and floured loaf pans. Bake 1 hour at 350°.
In a large bowl, slowly blend sugar with melted butter. Stir by hand until well blended. Add peanut butter, cocoa, vanilla and walnuts if desired. Mix until all ingredients are well blended. Press into a greased 8 x 12-inch pan or dish, using wax paper to press evenly in pan.
Blend together; then add 1 small can Pet milk and 1 beaten egg. Blend as well as possible, then roll out into desired size. Makes about 18 small pies. I used 2 cups of self-rising flour and 1/2 cup plain. No salt and no baking powder.
Cut flour and margarine until mixture resembles coarse meal; stir in 1/2 cup pecans. Press flour mixture into a 13 x 9-inch pan. Bake at 350° for 20 minutes. Cool. Combine cream cheese and powdered sugar, beating until fluffy. Stir 1 cup whipped topping into cream cheese mixture. Spread evenly on cooled crust. Sprinkle with coconut. Blend pudding mixture, extracts and milk. Beat 2 minutes or until slightly thickened. Spread over coconut layer and top with banana. Spread remaining whipped topping over bananas. Sprinkle with remaining half of nuts and chill. Serves 15.
Place chicken in a baking dish. Sprinkle with salt and pepper. Arrange sauerkraut over chicken. Top with Swiss cheese and pour salad dressing evenly over cheese. Cover with foil and bake at 325° for 30 to 45 minutes, until fork can be easily inserted into chicken. Garnish with chopped parsley.
Mix all ingredients and put into 2 (9-inch) pie crusts. Bake at 325° for about 45 minutes.
Boil ribs 10 minutes. Save broth. Cut bread into little pieces. Bake everything in pan, covered with aluminum foil. Add 1/2 cup broth. Bake 1 hour at 350°. Serve and enjoy!!!
Drain and flake tuna into bowl. Chop 1 tomato, 1/4 head lettuce, onion and celery into bowl. Mix well. Add just enough mayo to moisten.
Heat oven to 375°. Mix together thoroughly the shortening, brown sugar and egg. Stir in applesauce and sift together flour, soda and spices and stir in. Mix in raisins and nuts. Drop by teaspoons onto greased cookie sheet. Bake 10 to 12 minutes. Makes 4 dozen.
Combine pudding mix with pineapple juice. Add almond extract. Stir until thick. Add all fruit. Mix until fruit is well coated.
Pat out cream cheese in a 9 x 13-inch pan. Layer out in order the chilli and picante sauce. Then sprinkle with Cheddar cheese. Put in 350° oven for 25 minutes. Serve hot with tortilla chips.
Mix onion powder, soup, eggs, mayonnaise and salt and pepper to taste. Add to cooked broccoli. Sprinkle with cheese. Put a layer of cracker crumbs on top. Pour melted butter over it. Bake at 350° for 30 minutes.
Mix oleo, sugar, eggs and flavoring. Measure flour by sifting. Stir flour, baking powder and salt; blend together. Chill 1 hour. Heat oven to 400°. Roll dough 1/2-inch thick; cut with cookie cutters. Place on cookie sheet. Bake until lightly browned.
Preheat oven to 350°. Sift together flour, baking powder and baking soda. In a large bowl, combine the remaining cookie dough ingredients. Blend well. Shape into balls, using a rounded teaspoon for each.
Mix. Heat and stir until thickened on medium heat. Remove from stove and 2 Tbsp. butter plus 1 tsp. vanilla. Cool and pour into baked pie shell. Top with meringue of 4 egg whites beaten until stiff and forms peak. Add 8 Tbsp. sugar, 1 Tbsp. at a time and continue to beat. Add pinch of salt, and 1 tsp. vanilla and stir. Spread on top of butterscotch filling. Bake 350° until meringue is golden brown.
Cook carrots, onion and green pepper until tender. Set aside. Cook tomato soup, sugar, vinegar, oil, mustard and Worcestershire sauce for 15 minutes. Pour over vegetables. Serve cold. This recipe keeps for about 2 weeks if kept cold.
Mix together first 5 ingredients; set aside. Mix sugar with oil in large bowl. Add eggs and vanilla. Then stir in apples, raisins and nuts. Add flour mixture and stir until mixed. Grease bread pan and line just the bottom with wax paper. Bake at 325° for 75 minutes.