HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients and place in pie shell. Graham cracker crust is good to use with this pie. Top with whipped topping before serving. The pie should be refrigerated 2 hours before serving. Pumpkin can be substituted for sweet potatoes.
Put all ingredients together on High and count to 6. Let sit in refrigerator for 6 to 8 hours before serving.
Mix together and spread on any kind of bread. Bake on baking sheet at 350° for 12 to 15 minutes.
Cook the potatoes, onion, salt and pepper in water until tender. Drain. Mix in the corned beef that has been broken apart with a fork. Put into a baking dish. Mix a double batch Bisquick rolled biscuits and place them on top of potato mixture. Bake at 450° for 15 minutes until biscuits are golden.
Mix flour, margarine and pecans. Press into 9 x 13-inch pan. Bake at 350° until brown. Cool.
Roll bread dough into a 14-inch circle. Layer all ingredients. Fold sides and ends in and pinch to seal. Bake 25 minutes at 350°. Let stand 10 minutes. Serve.
Mix flour, shortening and salt. Break egg into 1-cup measuring cup; beat lightly with a fork. Add vinegar and enough water to fill cup. Mix well. Add to flour mixture. Wrap dough in waxed paper; place in tight cellophane bag and refrigerate. Break off dough and use as needed. Makes 6 single or 3 double crust pies.
Measure into saucepan brown sugar, margarine, corn syrup and salt. Bring to boil and boil for 5 minutes. Remove from heat and stir in vanilla and soda. Pour over popped corn and peanuts, then mix well. Spread it onto two large pans. Bake at 250° for 1 hour, stirring every 15 minutes.
On a large platter, spread the chips. Put the chili over the chips. Warm the cheese and pour over the chips and chili. Garnish with the onions, tomatoes and sour cream on top in the center.
Toss together the vegetables and grapes in a large salad bowl. Mix the sugar, mayonnaise and vinegar in a separate small bowl to make dressing. Pour dressing over vegetables and grapes and stir gently to allow dressing to coat evenly. Refrigerate overnight before serving, if time allows, for flavors to mix. Just before serving, add crumbled bacon and toasted almonds. Serves 10 to 12.
In skillet heat butter. Add onion and garlic; cook over low heat until tender, but not brown. Turn into mixing bowl; cool. Stir in egg yolks, mixing to blend well. Combine flour, salt, pepper and chili powder. Stir into onion mixture. Stir in corn. Peel and grate potatoes; place in cold water for 5 minutes. Squeeze as dry as possible, then drain thoroughly on paper towels. Beat egg whites with cream of tartar until stiff but not dry. Add potatoes to corn mixture; blend well. Fold in egg whites. In skillet heat about 1/4 inch oil. Form batter into 3 inch pancakes. Cook until brown; flip over.
Rub large wooden salad bowl with cut cloves of garlic. Stir in oil, cheese, lime juice, Worcestershire sauce, salt and pepper. Add romaine and croutons. Toss until leaves glisten. Makes 6 servings.
Cut chicken into 1-inch wide strips. Sprinkle with salt, pepper, garlic powder and curry powder. Roll strips in flour. Heat butter and brown chicken pieces on all sides. Add mushrooms, Amaretto, lemon juice and rind. Simmer 5 to 10 minutes. Mix chicken broth and cornstarch. Stir into skillet and stir until it bubbles and thickens. Serve over rice or pasta.
Butter a 9 x 13-inch baking dish. Layer these ingredients. Start with apple pie filling, then noodles, apple filling and so on. Top with nuts. Bake at 350° approximately 1/2 hour.
In blender, place eggs, V-8, Worcestershire sauce and onion soup mix. Blend, then add mixture to meat. Mix well. Add oatmeal and mix again. Place 3 to 4 strips of bacon in the bottom of the pan. Form loaf. Cover with remainder of the bacon. Bake in a 350° oven for 1 hour and 15 minutes. Longer, if bacon is not brown. Let stand 5 to 10 minutes before serving.
Add papaya, coconut milk and fruit juice to blender bowl. Process. Add chunks of banana to blender, a few at a time. Add strawberries. Blend until smooth. Add crushed ice and whip until mixture is slushy. Serve immediately.
Put thawed broccoli in bottom of buttered dish. Add cooked and cut up chicken as next layer. Heat soup, mayonnaise, Velveeta and lemon juice until cheese is melted and pour over top of broccoli and chicken. Top with crushed crackers and add melted margarine. Bake at 350° for 30 minutes or until bubbly and hot and top browned.
Mix melted butter with chocolate bits. While hot, mix with peanut butter. Mix thoroughly. Pour chocolate mixture over cereal and stir. Pour confectioners sugar in paper bag and add cereal. Shake bag to coat.
Let margarine set at room temperature for a while. Cream until soft. Add Mazola and whip more. Add buttermilk and continue beating. Fill 4 (1-cup) margarine containers or 2 large containers.
Mix ingredients into dough. Roll to 1/4 inch thick. Cut into cookie size. Bake at 350° for approximately 8 minutes or until light brown.
Prepare tortellini following package directions; drain well and place tortellini in large bowl. Toss with 1/4 cup olive oil. Cool tortellini to room temperature.
Mix flour and milk in saucepan. Cook over low flame until thick like a paste. Put in a saucer to cool. Cream butter and shortening with electric mixer for four minutes. Add sugar to creamed mixture and beat for four minutes. Add flour paste and beat 4 minutes. Add vanilla and blend.
Cook in crust for 30 to 40 minutes in moderate 350° oven.
Preheat oven to 350°. Grease a 3-quart baking dish. Bring water and salt to a boil in a large saucepan. Slowly pour in grits. Cover, reduce heat and cook for 5 minutes, stirring occasionally. Remove from heat. Stir in 1 cup cheese and butter until melted. Add eggs, milk and sausage; blend well. Pour mixture into prepared dish. Sprinkle with remaining cheese. Bake 1 hour or until cheese is golden brown. Cool for 10 minutes before serving. Makes 6 to 8 servings.
Cook bacon and cut into 1-inch pieces. Combine all ingredients except mushrooms and bacon. Pour mixture over mushrooms. Cover and chill 4 to 6 hours. Spoon mixture over lettuce or spinach. Sprinkle with bacon. Drizzle with remaining marinade.
Make German chocolate cake mix according to directions. Pour on top of nuts. Melt 1 stick margarine with 8 ounces cream cheese. Use mixer and blend, then add 1 box powdered sugar. Pour on top of cake mix. Bake at 350° for 30 to 40 minutes.
Combine thawed, well drained spinach, mushrooms, diced scallions and cream cheese. Stuff mixture under the skin of the chicken breast. Paint skin with mustard; sprinkle with Parmesan cheese. Bake at 350° for 20 to 30 minutes.
Combine sugar, cornstarch and salt in saucepan; set aside. Combine egg yolks, water and lemon juice. Stir in sugar mixture; cook over medium heat, stirring constantly until mixture thickens. Boil 1 minute, stirring constantly. Remove from heat. Stir in butter and lemon rind. Put in baked shell.
Combine all ingredients and refrigerate overnight. Bake for 1 hour at 350°.
Saute onion and celery in butter until tender. Add mushroom soup and heat until smooth. Layer mushroom soup mixture, green beans, cheese and croutons in this order, three times. Bake at 350° for 45 minutes or heat on low in crock-pot for 3 to 4 hours. Serves large group at family gatherings or picnics.
Combine egg, gelatin, cornstarch and cold water in blender or food processor. Add boiling water. Blend until gelatin dissolves. Add remaining ingredients and blend until smooth. Chill until set to serve. Blend mixture until smooth and pour into dessert dishes. Serves 4, 1/2 cup each. Contains 104 calories per serving. Food Exchange: 1 Nonfat Milk, 1/2 Fat.
Brown the meat in a skillet. Add the next 4 things and fry for 10 minutes. Add the egg and fry for 5 minutes more.
In a 9 x 9-inch square pan sprayed with nonstick spray, pour a can of pie filling (I like cherry or blueberry). Cover that with Jiffy cake mix. Melt one stick of oleo and pour over all. Bake until brown. Serve with Cool Whip.
Steam green beans briefly just to soften a little. Drain. In a bowl, combine soy sauce, garlic, sesame seeds, brown sugar and peanut butter. While pan is still warm, add sauce and warm thoroughly. Add green beans and toss to coat. Yields 2 servings.
Mix all together. Add enough milk to make a thin custard. Pour in unbaked pie shell. Bake 20 minutes at 400°. Turn oven temperature down to 350° and bake until done.
Separate biscuits and place one each into greased muffin tins. Press firmly onto bottom and up sides, forming a 1/4-inch rim.
Peel eggplant and slice. Dip slices in egg; coat with flour and salt and pepper to taste. Fry in vegetable oil until tender.
Mix eggs, Bisquick and oil. Add all remaining ingredients to egg mixture. Spread in a greased 9 x 12 x 2-inch pan. Bake 45 minutes at 350°.
Heat oven to 375°. In large bowl, combine sugars, butter, peanut butter, vanilla and egg. Blend well. Lightly spoon in flour. Press dough evenly over bottom of 12 or 14-inch pizza pan, forming rim along edge.
Melt chocolate bars in double boiler; cool. Mix with 1 container whipped topping in bowl; pour into pie shell. Chill overnight.	Spread	remaining container whipped topping over top.
Heat milk in saucepan. Do not boil. Beat eggs in, boil. Add salt, gradually beat in sugar. Beat 1 cup of hot milk in egg mixture. Then add egg mixture to remaining hot milk mixture in saucepan. Beat constantly. Cook over low heat, stirring constantly until thickens and 160° on candy thermometer. Stir in 1/2 teaspoon nutmeg and vanilla. Place saucepan in large bowl of ice for 12 minutes. Cover and refrigerate 24 hours.
Boil meat in enough water that has been salted to taste to make broth. Mix all ingredients together except meat. Remove bones from meat. Add meat to other ingredients. Mix well; pour into 9 x 13-inch pan that has been sprayed with Pam. Bake in 400° oven until done. Don't overcook so it won't be too dry.
Melt oleo; add brown sugar and melt again. Add cream or milk and allow to boil vigorously 1 minute. Remove from heat. Immediately start adding powdered sugar, beating well and add vanilla. Continue adding powdered sugar until frosting is a consistency to spread.
Mix all of the ingredients using enough flour to make a soft dough. Roll out thin and cut in strips in the shape of diamonds. Make a one inch slit in the middle of each diamond. Loop one tip of the diamond through slit to make the cookie look like a diamond with a knot in the middle. Fry in hot lard turning once. Drain well on paper towels. Cool and sprinkle with powdered sugar.
Peel and cut onion. Cook with cut squash until tender. Run toasted bread through food chopper with squash and onion. Mix all ingredients except half the bread crumbs, which are to be browned in 1 tablespoon butter. Pour into greased baking dish with buttered crumbs on top and bake at 350° about 40 minutes. Serves 6 to 8.
Mix first 3 ingredients and spread in 9 x 13-inch pan. Mix next 3 ingredients together and spread over potatoes. Crush corn flakes in bowl; pour melted oleo over flakes. Sprinkle over potato and soup mixture. Bake for 1 hour at 350°.
Put into a heavy 2-quart saucepan the sugar, Pet milk and corn syrup. Stir over medium heat until mixture boils and is bubbly all over top. Boil and stir over medium heat 2 minutes more. Remove from heat; stir in the chocolate morsels until completely melted. Add pecans. Drop on wax paper.
Mix first 5 ingredients together, then mix wet ingredients together. Combine mixtures together. (We use two bowls to make final mix since there's such a large quantity.) Mix with a wooden spoon only.
Mix together sugar, sour cream, egg yolks and cornstarch. Cook 12 minutes, then add raisins and nuts. Pour into baked pie shell. Be sure to rinse raisins well before putting into pie filling.
Layer in a 9 x 12-inch baking dish: sauerkraut, noodles, onions and corned beef. Mix soup with mayonnaise and mustard; pour over layered ingredients. Sprinkle cheeses on top. Cover with seasoned bread crumbs. Drizzle melted margarine over top. Bake at 350° for 45 minutes.
Simmer ingredients 30 minutes, covered. Add 1/3 cup of barley and simmer 30 minutes more, covered. Add 1/2 cup alphabet macaroni and simmer 15 more minutes, covered. Serve with croutons and Parmesan cheese, if desired.
Boil chicken with seasonings (pepper, salt, poultry seasoning, etc.). Keep the chicken stock. Remove chicken from bones.
Mix anchovy and garlic to a paste. Add mustard and lemon juice; mix. Add egg yolks, olive oil and Worcestershire sauce; mix well. Gradually add cheese. Add lettuce; toss well. Add pepper, croutons, extra cheese, bacon bits and mushrooms, if desired.
Partially cook bacon slices. Cut franks into thirds and wrap with bacon. Place in crock-pot or slow cooker and cover with brown sugar. Cook until done.
Combine butter and sugar; add eggs one at a time, beating well after each addition. Blend in flour and vanilla. Add nuts and mix well. Pour into a greased and floured 9 x 13-inch pan. Bake at 325° for 45 minutes or until brown.
Beat eggs; add corn. Add other ingredients, except milk. Mix thoroughly, then stir in milk only until blended. Bake in buttered 1 1/2 to 2-quart dish at 350° for 45 minutes. Stir once.
Mix together. Sprinkle cinnamon and sugar on top. Bake at 350° for 25 to 30 minutes. Before you sprinkle cinnamon and sugar on top, mix the cinnamon and sugar together, then sprinkle on top.
Using an electric frypan or black pan, brown pork chops. Then add soup, salt, pepper and garlic. Bring to a boil, then turn down to simmer. Add onion on top of pork chops. Cook for 45 minutes. Serve with rice. Your gravy is already made.
Mix the first 5 ingredients well (mixer) and press into greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Layer the first 6 ingredients in a 12 x 9 x 2-inch serving dish. Combine mayonnaise and dressing mix. Spread on top, sealing vegetables below. Top with grated cheese. Cover and refrigerate overnight. Sprinkle on diced bacon before serving.
Mix cornstarch and water; cook until thickened, about 6 minutes. Remove from heat and stir in Jell-O until dissolved; cool. Cap and slice strawberries and place them in pie crust. Pour sauce over berries and chill. Top with whipped toppings.
Separate roll dough into pieces. (Each will make 3 pieces.) Other roll dough will work too. With larger ones, use only about 20.
Dissolve gelatin in boiling water. Stir in fruit. Set aside to cool.
Mix first 4 ingredients and set aside. Then use sifter to mix next 5 ingredients. Combine the two and add nuts. Use Bundt cake pan and bake at 350° for 1 hour (may take longer; some ovens vary). When cooled, cover with following icing.
Meat Mixture: Brown ground meat well and drain grease. Add tomato paste, salt, pepper and all seasonings. Add the water when needed. Simmer a few minutes. Add mushrooms and liquid.
Heat oven to 325°. In a small, heavy saucepan, combine butter, 1/4 cup whipping cream and the brown sugar. Cook over low heat just until butter melts, stirring occasionally. Divide mixture between two 9-inch round cake pans. Sprinkle each evenly with chopped pecans.
Preheat oven to 350°. Spread almonds on baking sheet and roast for 6 to 7 minutes until golden brown, stirring once. Cut chicken into 1-inch pieces. Mix garlic, ginger and red pepper in a bowl; add chicken. Let stand for 15 minutes. Blend broth, soy sauce and cornstarch in a small bowl, mix until smooth. Cut woody stems from Bok Choy leaves. Slice stems into 1-inch pieces and tops crosswise into halves. Heat wok or large skillet over medium heat. Add 1 tablespoon oil and heat until hot, add chicken mixture. Stir-fry for 3 minutes and remove. Add 1 tablespoon oil to pan, then Bok Choy and carrots; stir-fry for 5 minutes. Add broth mixture to wok along with Bok Choy. Stir-fry 1 minute until thickens. Return chicken and heat through. Stir in almonds. Serve over rice or noodles. Makes 4 serving.
Prepare potatoes using package directions, omitting butter. Add cheese; beat well. Stir in egg, onion and parsley; blend well. Turn into well-greased 1-quart baking dish. Dot with butter. Dash with paprika. Bake in 400° oven for 30 minutes. Serves 6.
Add yeast to warm water to dissolve. Add beaten egg and Master Mix. Mix with wooden spoon until combined. Stir vigorously 30 to 40 strokes. Place bowl in warm place until doubled in bulk. Stir down and spoon into greased muffin tins. Let rise again until doubled. Bake in a 400° oven for 15 minutes, until lightly browned. Makes 12 large rolls.
Add the celery to the beef stock and boil about 1 hour. Season to taste with pepper, celery salt and salt. Thicken with batter made of the fat and flour and just before serving add the milk. Add enough beef stock 10 minutes before serving to make 5 gallons.
Combine sugar, butter, egg yolks & sour cream. Mix well with electric mixer. Add flour and baking soda. Beat egg whites (not too stiff) and fold them into dough. Then add vanilla.
Coddle eggs in simmering (not boiling) water for exactly 60 seconds. Put eggs in blender and blend for a few seconds, then slowly add half of the olive oil while blending. Add the remaining ingredients, except for the rest of the oil, and blend until the cheese is chunked to the size desired. Slowly add the rest of the oil while blending. If the dressing starts getting too thick, stop adding the oil before the full cup is in.
Cream shortening; add sugars and cream well. Add soda mixed with sour milk and flour to make a soft dough. Roll out and cut with round cookie cutter. Place on a cookie sheet and fill with raisin mixture. Top with another cookie that has been dipped in sugar. Bake at 375° until light brown.
Heat oven to 375°. Separate crescent dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan and press dough over bottom and 1/2-inch up sides to form crust.
Cream first 3 items (not the crust). Fold in Cool Whip. Pour into pie crust. Chill 4 to 5 hours before serving.
Melt butter; stir in brown sugar and milk. Bring to full boil. Stir in peanut butter and vanilla. Add powdered sugar (confectioners) gradually. Stir until smooth; pour into 9 x 13-inch pan sprayed lightly with Pam.
Brown sausage and drain fat. Melt rest of ingredients; add sausage. Keep warm in crock-pot. Serve with tortilla chips.
Mix together butter, sugar and eggs. Beat until smooth. Add rest of ingredients. Mix well. Bake in loaf pans at 350° for 1 hour.
Saute onion in butter. Add chicken broth and heat to boiling. Add noodles and salt. Cook 3 minutes. Stir in broccoli which has already been cooked. Add garlic powder. Cook 4 minutes. Reduce heat and add cheese and milk. Season with pepper. Makes 4 quarts. Can be frozen.
Remove visible fat from roast and slice into pieces about 2 x 2 x 1/2 inches. Dredge meat with 6 tablespoons flour that has been seasoned with salt and pepper. Brown meat in oil. Add onions, tomato juice and 1 1/2 cups water. Cover and simmer 1 to 1 1/2 hours. Add mushrooms; simmer 30 minutes more. Thicken with 2 tablespoons flour that has been combined with 1/2 cup of water. Add evaporated milk and heat to almost simmering. Serve with rice or noodles.
Mix all ingredients together. Place mixture in 2-quart casserole dish. Cover with remaining onion rings. Bake at 350° until slightly brown.
Cut celery tops with leaves from stalks; reserve stalks for use in other recipes. Combine celery tops, 6 cups water, chicken, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper in a Dutch oven. Cover and bring to a boil. Reduce heat; simmer 1 1/2 hours or until chicken is done. Remove chicken from broth, reserving 3 cups broth. Chill reserved broth. Bone chicken and cut into bite size pieces; set aside.
Combine sugar, flour, salt and coconut. Stir in egg whites, almond extract and almonds. Drop by teaspoon onto greased cookie sheet. Bake at 325° for 20 to 25 minutes. Remove from baking sheet immediately. While still warm, push chocolate kiss or cherry into center of each cookie.
Place onion, oil and garlic in dish. Cover and cook for 3 minutes on high. Add tomatoes and cinnamon. Top with fish. Cover and cook for 3 more minutes on High. Makes 4 to 6 servings.
Boil sugar, salt, syrup and water to 265°, hard-ball stage. Beat egg whites, then add boiling mixture. Beat until thick and add 1/2 teaspoon vanilla. You can add 1 cup of chopped pecans, when adding vanilla, if wanted.
Place meat in	heavy kettle or Dutch oven. Cover with water; add tomatoes and bring to a boil.	Lower flame and add condiments, separately at 5 minute intervals. Simmer, covered, for 1 1/2 hours. Add carrots and simmer 15 minutes longer; add potatoes and simmer 3/4 hour or until vegetables are tender. Serves 8.
Mix vegetables together and let set for 1 hour. Mix sugar, oil and etc. together and pour over vegetables. Let stand 1 hour before serving.
In large bowl, combine gelatin in dry form with cottage cheese. Blend well. Blend in drained pineapple. Fold in Cool Whip and oranges. Place in serving bowl. Chill before serving.
Blend in food processor or blender. Sprinkle 1 package unflavored gelatin over 1 cup heavy cream. Bring to a slow boil, stirring continuously.
Remove wing tips and cut wings in half. Dust in mixture of flour and chili powder and fry in hot oil 8 to 10 minutes on each side until golden brown. Drain on paper towels. Heat together the Lea & Perrins sauce and hot pepper sauce. Add the cooked chicken wings and simmer for a few minutes.
Combine sugar, margarine and peanut butter until mixed well. Roll into small balls and chill. Melt chocolate candy coating and dip buckeyes, leaving a small spot on top uncovered so the candy resembles the nut for which it is named.
Combine 1/2 cup sugar, flour and salt in top of a double boiler; stir in milk. Cook over boiling water, stirring constantly, until thickened. Cook, uncovered, 15 minutes more, stirring occasionally. Beat egg yolks; gradually stir in hot mixture. Return to double boiler; cook 5 minutes, stirring constantly. Remove from heat; add vanilla.
Mix first 7 ingredients. Pour into 9 x 13 ungreased pan. Sprinkle cake mix over pumpkin mix. Drizzle melted oleo or butter; sprinkle nuts. Bake at 350° for 1 hour, no more.
In a large mixing bowl, beat butter on medium until softened. Add sugar and salt; beat until fluffy. Add egg and vanilla; beat well. On low, gradually add flour. Shape the dough into 1-inch balls. Press a piece of candy in center of each and shape the dough around it. Place balls about 2 inches apart on ungreased cookie sheet. Bake at 350° for 15 minutes or until edges are golden. Place powdered sugar in a plastic bag. With a spatula, transfer 2 to 3 cookies at a time into the bag. Gently shake sugar onto the cookies. Cool on a cooling rack. When cool, gently shake cookies again.
In a medium saucepan, saute onion and bell pepper. Add mustard, brown sugar and liquid smoke, mixing well. Drain liquid from top of beans and add mixture, simmering until heated through.
Brown meat, onion and celery. Add Hunt's chunky chili sauce and all beans. Simmer until hot. Serve.
Cut bread in half lengthwise. Heat oleo, oil, garlic and dressing and spoon over bread. Place bread on foil, cover and heat in 350° oven for 30 minutes.
In small amount of oil, brown ground beef, onion and garlic. Drain off fat and add tomato sauce, water, olives, flour, vinegar and chili powder. Hot peppers can be added (optional). Simmer for 10 minutes. Butter an oblong baking dish and layer meat sauce and taco shells, beginning and ending with meat sauce. Sprinkle grated cheese over top and bake at 350° for 45 minutes. Let stand 10 minutes and serve.
Bring raisins to a boil in water; boil about 3 minutes. Set aside to cool; do not drain. Mix flour with	baking powder, soda, salt and spices. Cream shortening. Gradually add sugar, beating well after each addition. Beat in eggs. Stir in the raisins with liquid and vanilla.	Gradually add the flour mixture, blending	thoroughly after each addition. Stir in nuts; drop from	tablespoon about 2 inches apart on ungreased baking sheets. Bake at 375° for 12 to 15 minutes. Makes 2 1/2 dozen.
Place piece of bread on a small pan. Put on 1 sliced tomato first and then a slice of cheese. Place in oven for 2 minutes. Great for afterschool snack.