HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine egg, pie filling and salt. Add corn syrup, pecans and vanilla. Pour into a pie shell. Bake at 425° for 10 minutes. Reduce oven temperature to 325°. Bake for 45 to 50 minutes longer or until set.
Saute the garlic and onion in oil. Add seasonings and remaining ingredients; mix well. Cook together over low heat for about 15 minutes.
Heat cream of chicken soup. Add Shoepeg corn, whole kernel corn and chopped onions. Cook 10 minutes. Serve hot.
Prick potatoes with fork. Wrap in foil. Place potatoes in crock-pot (do not add water). Cover and cook 8 to 10 hours.
Heat oven to 400°. Mix together the butter, eggs, sugar and flavoring. Add flour to mixture slowly. Add food coloring, if desired. Put part of cookie dough in cookie press and force onto ungreased baking sheet. Bake until firm, approximately 8 minutes.
Cook and drain squash. Drain and chop pimento. Melt margarine and stir in stuffing. Line a 2-quart dish with 1/2 of mixture. Mix other ingredients and spoon on top of stuffing in dish. Cover with balance of stuffing and bake 1 hour in a 350° oven.
Cream the cream cheese and sugar. Add Cool Whip. Pour into graham cracker crust and top with your favorite pie filling.
Cook carrots, covered in 1/2 inch boiling water, 8 minutes; drain. Turn carrots into a 1-quart baking dish. Stir in raisins, butter, honey, lemon juice and ginger.
Brown meat and minced garlic. Add tomato sauce and tomato soup. Chop olives and mushrooms; add. Cook macaroni and drain. Combine remaining ingredients and add sugar if desired. Let simmer about 15 minutes. Sprinkle Parmesan cheese (to taste) on top.
Prepare salad dressing. Mix with oil, vinegar and water as directed on package; set aside. Cook pasta as directed on package. Drain; rinse with cold water and drain. Combine pasta, vegetables, chicken and cheese in large bowl. Toss with salad dressing. Chill. Serve on a bed of lettuce, if desired. Makes 8 servings.
Throw it all together (except for seasoning packets) in the biggest pot you can find (8-quart). Add a cup or so of water, if there's room. Heat to boiling; reduce heat and simmer a couple hours. After simmering about an hour, add contents of seasoning packets and a little more water if needed.
Combine cornstarch and sugar, add water slowly, stirring constantly, until thick and smooth. Add slightly beaten egg yolks, butter, lemon rind and juice and salt. Cook 2 or 3 minutes. Pour into baked shell. Cover with meringue. Bake in slow oven 15 minutes or until light brown.
Sift together flour, soda, baking powder and salt. Beat together sugar and egg. Alternate adding fruit cocktail juice and fold in fruit. Bake in ungreased pan. Mix together 1/2 cup brown sugar and 1/2 cup nuts. Place on top of mixture. Bake until done.
Cook spaghetti and set aside. In a skillet, brown ground beef with onions. Add next 5 ingredients and simmer for 10 minutes. Spoon over spaghetti and sprinkle with cheese. Serves 4.
Cream butter and sugar. Add milk, vanilla, flour and salt. Blend in dates and nuts. Roll in 1-inch balls and place on ungreased cookie sheet. Bake at 350° for 20 minutes. Roll in additional confectioners sugar.
Tear up bread and place pieces in a greased baking dish, 13 x 9 x 2-inches. Brown and drain sausage or links in skillet. Drain off fat. Spoon meat over bread. Sprinkle with cheese. Beat together eggs, milk, salt and pepper. Pour over mixture in baking dish. Bake in preheated oven for 35 to 40 minutes. Cheese will rise to top during baking. Can prepare the night before; cover and refrigerate. Breakfast cooks without any effort. Try serving along with fruit cups.
Thoroughly combine soup and milk. Arrange broccoli in an 8 x 12-inch baking dish. Layer eggs, 1/2 can onions, soup mixture and cheese over broccoli. Bake at 350° for 25 minutes. Top with remaining fried onions. Bake 5 minutes longer. Serve hot.
Cream margarine and Crisco; add sugar and beat well. Add eggs (one at a time), alternating with the flour and milk. Beat well.
Preheat oven to 375°. Mix butter, sour cream and egg. Stir in both corns. Blend in dry muffin mix and spoon into a well-greased casserole. Bake for 1 hour until puffed up, golden brown and crispy on top.
Bring water to boil with bouillon cubes and broth. Add carrots and pimiento and continue to boil. Add noodles and a few minutes later add chopped chicken. Cook until noodles are tender, approximately 7 minutes. Thicken with flour. It will be thicker the next time it is used, but a little milk can be added.
Saute celery and onion. Add remaining ingredients and heat thoroughly. Serves 4.
Mix dry ingredients. Mix wet ingredients, then add to the dry ingredients. Add nuts. Spray 2 (1-pound) coffee cans inside with Pam. Pour half of batter into each can. Bake at 350° for 50 to 60 minutes.
Using electric frypan, put sliced meat in pan with approximately 1/2 cup of water and cook at 350° for approximately 20 minutes. As meat is cooking, prepare vegetables and add to meat; cook for approximately 30 minutes or until tender. Add can of soup with approximately 1 cup of water and simmer for 10 minutes. Add pepper. Serve.
Put peppers and onion in food processor for a few seconds, then combine with other ingredients. Cook on high heat about 30 minutes. Keep stirring to prevent sticking. Keeps a long time in refrigerator. Good on hot dogs, hamburgers or to eat with green vegetables.
Mix flour, salt and water in a small bowl. Add several drops of food coloring, stirring until you get a desired shade. Make a few batches in different colors. Pour the puff paint into plastic squeeze bottles (empty ketchup or mustard containers). Squirt onto heavy paper or cardboard. As paint dries, it will become puffy and textured.
In a saucepan, saute onion in butter until tender. Stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil. Cook and stir for 2 minutes or until slightly thickened. Stir in toast cubes. Yields 6 servings.
Mix flour, sugar, salt, baking soda and baking powder together. With a fork, beat together egg, buttermilk and butter. Pour all at once into flour mixture. Stirring as little as possible, moisten the flour. Batter is not smooth. Bake in muffin pans at 400° for 20 to 25 minutes or until golden brown.
Drain beets, reserving 1 1/2 cups liquid. Place beets and liquid along with all other ingredients; mix well and cook until thickened.
Place fish in single layer in greased pan (use olive oil). Sprinkle with salt, pepper and oregano. Add 1/2 cup olive oil. Add tomatoes, scallions, parsley and garlic. Top with bread crumbs, covering fish completely. Dot with butter. Add 1 cup water and bake at 350° for 45 minutes. Decorate with onion rings, olives and lemon.
Heat oven to 425°. Combine sugar, flour, baking powder and nutmeg in mixer bowl. Add remaining ingredients and beat well. Pour filling in pie crust and bake 15 minutes. Reduce oven temperature to 350°. Bake until knife inserted in center comes out clean, about 45 minutes longer.
Dissolve Jell-O in boiling water. Add strawberries and stir. Chill until slightly set. Add pineapple and nuts. Pour half of mixture into an oiled 9-inch square pan. Chill slightly. Fold sour cream into remaining Jell-O mixture and pour over other mixture. Chill until firm.
Cook rice in water with salt. Combine tomato juice, sugar, pepper, garlic powder and oregano. Pour into large roaster. Cut out core of cabbage and cook in kettle to half cover cabbage. Leaves can be cut away and removed as they get tender.
Melt the butter in heavy saucepan. Stir in the brown sugar, syrup and milk. Mix well. Bring to a boil, stirring frequently. Cook to firm ball stage (245°), stirring frequently. (Takes about 15 to 20 minutes.) Remove from heat and stir in the vanilla extract. Put a wooden stick in each apple core and dip in mixture. Place on waxed paper to allow caramel to set. Store in a cool, dry place at room temperature.
Combine all ingredients, except wings, in blender. Blend until smooth. Place chicken wings on rack in shallow baking pan. Brush with apricot sauce. Bake in 425° oven for 30 minutes, basting with sauce every 15 minutes.
Cream sugar and eggs until fluffy. Add salt and baking powder to sifted flour. Mix dates and nut meats in flour mixture; add vanilla. Mix well with sugar and egg. Pour into well-greased shallow pan. Bake at 350° for 30 minutes. Cool and cut in squares.
Combine hot dogs and taco sauce; bring to a boil. Spoon into heated taco shells and top with cheese, lettuce and sour cream.
Combine all ingredients and serve as a dip. It is better if you leave mixture in refrigerator overnight but not necessary.
Wash shrimp and drain well. Dredge shrimp in mixture of flour, salt, pepper and paprika. Shake off excess.
Preheat oven to 350°. Combine flour, butter and 1/2 cup powdered sugar. Mix thoroughly. Press into ungreased 13 x 9-inch pan. Bake for 20 minutes.
Peel and slice apples to fill crock-pot. Cook on low for 18 hours (do not lift lid while cooking). Remove lid and stir well (may use mixer). Add sugar and spices. Cook 4 additional hours with lid off, stirring occasionally. Put into jars and seal tops.
Dissolve jello in water. Add sugar; stir well until dissolved. Add fruit and nuts. Refrigerate. Can be frozen for future use.
Cook beef with butter until edges curl. Stir in flour and add milk at same time. Cook and stir until bubbly. Stir in Worcestershire sauce and pepper. Spoon over buttered toast.
Brown sausage and drain. Put in bottom of greased casserole dish. Mix eggs with milk and add salt, garlic salt and mustard. Beat well and pour over sausage. Top with cheese and refrigerate overnight. Bake at 350° for 30 minutes.
Cut up cheese and place in a double boiler with just a touch of milk for creaminess. When melted, stir in picante sauce. Serve warm.
Combine cornstarch, 2 tablespoons sugar and water. Cook until mixture thickens. Set aside to cool. Beat egg whites until stiff; add 5 tablespoons sugar gradually. Continue beating until very stiff. Add the cooked mixture (which must be cold) beating well. Add a few drops of vanilla. Pile on pie and bake at 350° for 15 to 20 minutes. Open door, let pie remain in oven a few minutes longer before removing to cool. This helps prevent the meringue from falling.
Put all ingredients, except potatoes and noodles, into large soup kettle. Bring to a boil and lower heat so soup bubbles gently. Cover and cook 3 hours. Add whole potatoes and cook 1 hour more. Serve broth over noodles.
Fry one big onion in bacon grease; brown. Add 2 tablespoons flour. Add tomato sauce. Add the remaining ingredients, except cheese, olives and green onions. Dip tortilla in sauce, fill with ripe olives and chopped green onions. Roll and cover with grated Colby cheese. Bake at 350° for 20 minutes.
Mix the first 3 ingredients and 1/2 can of the onions. Bake at 350° for 35 minutes. Add remaining onions; bake for 5 minutes. For main dish, you may add ground beef.
Cook over heat and when completely dissolved, simmer. Remove from heat. Let set 10 minutes. Starch doilies and let dry and iron or block.
Combine brown sugar, flour and salt in medium size saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened. Boil 1 minute; remove from heat. Slowly stir into egg substitutes, about 1/2 cup of hot mixture; slowly stir back into remaining mixture in saucepan. Cook, stirring constantly, over low heat, 2 minutes. Remove from heat. Stir in margarine, vanilla and maple flavoring; pour into pie shell.
In Dutch oven, brown meat; drain. Stir in wieners, undrained tomatoes and rest of ingredients. Simmer, covered, for about 1 hour. Stir occasionally. Remove bay leaf. Serve in bowl topped with grated cheese, chopped onions and corn chips.
Make a sauce of margarine, flour, milk and seasonings. Add corn, slightly beaten egg and Worcestershire sauce. Pour in a baking dish. Cover with buttered crumbs and bake in a moderate 350° to 400° oven for 15 to 20 minutes.
Heat oven to 375°. Rub potatoes with shortening. Prick with a fork. Bake until potatoes are tender, 1 to 1 1/4 hours. Increase oven temperature to 400°. Cut slice from top of each potato. Scoop out inside, leaving a thin shell. Mash potatoes. Add milk in small amounts, beating after each addition. Add margarine, salt and pepper. Beat until fluffy. Fill shells with potatoes. Sprinkle with shredded cheese. Bake until golden, about 20 minutes.
Boil margarine, sugar and milk 2 minutes. Remove from heat and stir in remaining ingredients. Drop by teaspoonfuls onto waxed paper. Let set.
Mix sugar, salt, milk and egg yolks into saucepan. Cook over medium heat. Stir constantly until bubbles appear around edge of mixture in pan. Cool to room temperature. Stir in vanilla and cream. Pour into freezer can and put dasher in place. Cover can. Fill freezer with alternate layers of ice and rock salt. Turn on mixer. Let run until it stops. Let ice cream set until it ripens.
Arrange sauerkraut in bottom of 1 1/2-quart casserole. Layer corned beef over kraut. Layer Swiss cheese. Combine mayonnaise and salad dressing, spread evenly over the cheese. Cover with tomato slices, toss bread crumbs in melted butter. Sprinkle over the top. Bake at 350° for 40 minutes.
Crush tomatoes through colander or sieve. Combine all ingredients in a large pan and cook slowly until thick enough. Bottle or put into jars.
Layer the ingredients in a buttered 9 x 13-inch dish. Sprinkle with a little brown sugar, dash of pepper, 2 teaspoons sweet basil and dot with 2 tablespoons butter. Cover and bake at 350° for 2 hours. Check it after 1 hour.
Put in a large pot and bring almost to a boil; turn down and let simmer for several hours. Very good at Thanksgiving and Christmas holidays. Makes the house smell great too!
Boil chicken; remove from bone. Set aside. Mix soups and sour cream. Crush crackers; mix with melted margarine. Put crackers on the bottom of casserole dish (reserve 1 cup of crumbs). Layer chicken over crackers. Pour soup mixture over chicken. Top with remaining crackers. Bake for 30 minutes at 350°.
Chop day before if you like. Dressing added 2 hours before serving. Chill.
Cream sugar and butter. Add melted chocolate. Beat yolks. Add water and vanilla; blend. Gradually add yolk mixture to chocolate mixture and beat until light and fluffy. Sift together flour, salt and baking soda. Alternately add flour mixture and milk, blending well after each addition. Beat egg whites until stiff, but not dry. Fold in batter. Turn into greased and floured 9-inch cake pan. Bake at 350° for 30 to 35 minutes or until cake springs back when lightly touched.
Preheat the oven to 375°. Lightly grease a 10-inch quiche dish or pie pan. Set aside. In a 10-inch skillet, melt butter over moderate heat. Add leeks, potatoes, salt and pepper. Cook for 1 minute. Add the water; simmer, covered, for 12 minutes.
Beat sugar, flour, Karo syrup, eggs, salt, vanilla and butter together. Add pecans. Bake in an unbaked pie shell at 250° for 1 hour.
Melt butter. Add sugar. Bring to a boil. Cool. Add eggs, one at a time. Stir in vanilla, flour and baking powder. Add nuts. Bake at 350° for 30 to 35 minutes.
Sift flour and sugar together. Heat butter, cocoa and Coca-Cola; pour over flour and sugar. Add all other ingredients except marshmallows and pour into a 10 x 13-inch pan. Add marshmallows on top. Bake at 350° for 35 to 55 minutes. Let cool.
Beat eggs in a medium bowl. Add cornstarch, salt, sugar and melted margarine. Mix well. Add drained corn and scalded milk; blend with egg mixture and stir until smooth. Pour into a well buttered casserole and bake at 350° until firm, approximately 40 minutes. Yield: 6 to 8 servings.
Prepare pie crust according to package directions for a filled 1 crust pie using 9-inch pie pan. (Refrigerate remaining crust for another use). Preheat oven to 375°.
Cream sugar and margarine until light and fluffy. Blend in egg. Add combined flour and spice. Mix well. Chill. Roll out dough onto lightly floured surface to 1/8 inch thickness. Cut with 3 inch round cookie cutter. Place on greased cookie sheet. Bake at 400° for 6 to 8 minutes or until edges are very lightly browned. Cool
Preheat oven to 375°. Brown sausage in skillet until no longer pink. Separate rolls into eight triangles. Place in ungreased 12 inch rimmed pizza pan with points toward the center. Press together; seal perforations and form a circle one inch larger in diameter than pan bottom. Turn edges under to make a slight rim. Sprinkle cooked sausage over crust. Top with potatoes; add peppers and green onion, if desired. Sprinkle with cheddar cheese. Stir eggs, milk, salt and pepper in a small bowl; pour evenly over pizza. Sprinkle with parmesan. Bake 20 minutes or until eggs are set and crust is golden.
Put cider and oranges or orange juice in crock-pot. Put all spices in linen bag (square of cloth tied tight to hold spices). Put in crock-pot with juices and set on low. Plan on letting cook in crock-pot at least 8 hours before serving.
Cream butter well; add sugar slowly and mix well. Drop in egg yolks; beat 1/2 hour. Add vanilla, nuts and pineapple. Arrange layer of crumbs in buttered pan, then a layer of fruit mixture and then crumbs, continuing until pan is filled. Top with crumbs. Let stand 24 hours or longer in refrigerator. Serve with whipped cream.
Make juice from tomatoes. Cook peppers, onion and garlic until well done. Put in a blender. Mix all ingredients. Cook until thick, about 1 1/2 to 2 hours. Put in sterilized jars and seal.
Combine all ingredients and mix well. Chill. Yields 1 1/4 cups.
Cook sugar, syrup and water on medium heat until it spins a light strand from a fork. Do not stir. Add the peanuts. Cook until brown spots appear on top of the mixture. Add soda and stir as you remove from heat. Pour out immediately on well buttered flat pan. Let cool.
In a large bowl, combine the first 5 minutes. Make a well; add eggs, buttermilk and oil. Stir just enough to moisten dry ingredients. Cover and store until ready to bake up to 6 weeks. When ready to cook, spoon into greased muffin pans 2/3 full. Bake at 400° for 12 to 15 minutes. To vary muffins, I add chopped pecans to the batter I am cooking, not to the big batch.
Cook the chicken in salted water until tender. Remove from bones and lay in bottom of baking dish. Prepare gravy as follows: Mix melted butter, flour and pepper together. Add broth and milk. Let cook to bubbling and pour over chicken, reserving some for gravy boat. Place dish over heat to keep hot while preparing crust.
Peel the eggs; cut into halves. Remove yolks to small bowl; set aside. Cook frozen spinach according to package directions; drain thoroughly, pressing out excess water. Place spinach in blender or processor with sour cream, salt, nutmeg and cayenne. Puree. Mixture will be a little dry, so scrape down sides of bowl and start blender up 2 or 3 times. Spoon mixture into a bowl; set aside. Use a fork or blender to mash the yolks with mayonnaise, mustard and salt. Spoon spinach mixture into each egg half. With a decorating bag, pipe yolk mixture over top, or use a fork to do so. Sprinkle each egg half with paprika before serving.
Heat applesauce to boiling hot. Sprinkle jello on applesauce and stir until dissolved. Remove from heat; add ginger ale and blend well. Pour into individual molds or one larger mold.
Mix sugar, flour and salt together. Beat egg yellows and add with milk. Stir all ingredients together and heat until boiling on medium heat. Stir continuously. Layer wafers, bananas and pudding. End with a layer of wafers on top. Enjoy.
Soften dry yeast in warm water. Add salt, sugar and flour. Knead, then roll into ropes and twist into pretzel shape. Brush with beaten egg and sprinkle with coarse (kosher) salt. Let rise until desired size. Bake at 425° for 12 to 15 minutes.
Mix butter and powdered sugar. Add other ingredients and mix thoroughly. Chill dough. Roll into small balls and bake until done, about 8 to 10 minutes, at 375°. When done, roll in powdered sugar.
Mix cream cheese and sugar; fold in drained pineapple, then add other ingredients. Put in a 9 x 13-inch dish and freeze.
In large bowl beat butter and peanut butter until blended. Add sugar; beat well. Beat in egg, salt and vanilla. Stir together flour, soda and baking powder. Stir into butter mixture until well blended. Stir in coconut.
Mix all ingredients and cook for about 25 to 35 minutes. Excellent for chicken wings or canning for a later use.
Rinse, pat dry and trim fresh mushrooms or drained canned ones. Set aside. In small paper or plastic bag, combine corn flake crumbs, Italian seasoning, salt and pepper. Dip mushrooms into half and half, then into bag with corn flakes and shake to coat. Place on a cookie sheet. Bake in preheated oven for 15 minutes at 350°. Serve warm.
Mix all ingredients. Put into well buttered deep baking dish. Bake in a 350° oven for 2 hours or until soft, stirring once or twice before it starts cooking.
Turn oven to 350°. Mix Bisquick and water and make a dough. Roll it and place it on a pizza pan. Make sure to push up the sides slightly. Bake in oven for approximately 15 minutes (until light brown). Let it cool.
In a large salad bowl, toss cabbage, carrots and green pepper. In a small bowl, combine the remaining ingredients. Pour over the cabbage mixture and toss to coat. Chill for at least 2 to 3 hours. Yields 6 to 8 servings.
Soften yeast in 1/2 cup lukewarm water. Scald milk. Add 2 tablespoons sugar and salt. Cool to lukewarm; add yeast. Stir well. Beat in eggs and 4 tablespoons butter. Add flour, stirring, until moderately firm dough is formed. Turn dough out on lightly floured board; knead until dough is smooth and not sticky. Roll up; cut into slices. Put buns on buttered baking sheet. Cover; let rise 30 minutes (or double in bulk). Bake at 400° for 20 minutes, or until brown. Makes 24.
Melt butter in 9 x 13-inch dish. Put chicken on top. Pour Veg-All on top of chicken. Mix cream of chicken soup and chicken broth together. Pour on top of Veg-All. Mix Bisquick and milk. Pour on top and bake at 350° for approximately 45 minutes or until brown.
Bake cake per instructions. Cool and cut into 4 layers. Make pudding per instructions. In large deep bowl, layer cake, pudding, Cool Whip, candy, repeat layers. Top with whipped cream.
Cook corn bread according to package directions. Cool. Crumble into pieces in a large bowl. Add rest of ingredients. Toss. Add which dressing desired. Mix well. Chill for at least 2 hours or more before serving.
Mix jelly, mayo and brown sugar or honey on low flame. After it has melted down, add the rest. Use ingredients to amount being served and to taste.
Mix ingredients together and pour 1/2 of mixture in skillet. Sprinkle 1 cup grated cheese over this. Chop 3 hot peppers and 1 bell pepper finely; mix and sprinkle over cheese, then add remaining batter over all. Bake at 450° for 25 minutes.
Add milk, sugar and cocoa. Bring to a boil over medium heat; boil for 5 to 8 minutes. To test for hardness, let drop of hot mixture fall from spoon into cup of cold water. If drop forms into a small, firm ball, mixture is "hard" enough. Remove from heat and add butter and vanilla. Beat briskly until mixture begins to get thick. Do not overbeat. Pour into buttered pan or dish. Cool and enjoy!
Break cake into bite sizes in bottom of 8 ounce pan. Mix cream cheese, powdered sugar and Dream Whip all together. Spread over cake. Then add strawberries and strawberry glaze. Pour over cake. Let stand overnight.
Heat oven to 350°. Cook onion in butter until tender. Stir in chicken, salsa, cream cheese and cumin. Heat thoroughly. Add 1 cup grated cheese and stir until melted. Spoon mixture in shells and wrap. Lay in 9 x 13 pan. Pour enchilada sauce over enchiladas, then sprinkle grated cheese over this. Bake in oven 15 minutes.
Cook broccoli as per package directions. Drain. Saute onion in butter. Add broccoli, milk, water and soup. Cook slowly until warm; add cheese and continue cooking until cheese is melted and soup is hot. Do not boil. Season to taste.
Mix ingredients in a bowl by hand. Mix and form dough into balls. Bake at 400° for 12 to 14 minutes. Makes about 25.
Melt margarine and brown sugar in a pan. Add eggs, flour and nuts. Spread on buttered cookie sheet. Cook 15 minutes at 345°.