HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake pie shell at 400° for 5 minutes. Set aside. Saute onion and bacon in butter just until coated. Add spinach, stirring well. Cook 2 minutes. Add flour, salt, pepper, and nutmeg, mixing well. Combine eggs, half and half, and cheese. Beat well. Stir into spinach mixture. Pour into pie shell and bake at 400° for 35 minutes or until top is golden and center is set.
Cook and cut up chicken breasts. Saute onion in margarine in large saucepan. Add soups and tomatoes. Heat a few minutes to mix well. Tear tortillas into quarters and grate cheese. Grease large casserole. Alternate layers of tortillas, sauce, chicken and cheese. Repeat until ingredients are used up. Bake, covered, at 350° for 1 hour.
Melt butter, milk chocolate and peanut butter in microwave. Put Crispix in large container. Pour melted mix over Crispix. Stir until coated. Sift confectioners sugar in a bag, pour Crispix into sugar and shake until coated.
Season	dressed ducks inside and out.	Stuff each duck with mixture of 1 section each: apple, orange, celery and onion. Cover each duck breast with 2 slices of bacon. Place in a 12-inch Dutch oven with 13 coals on top and 15 coals on the bottom. Bake for 1 hour.
Mix together. Scoop into greased muffin tins. Bake 20 minutes in 350° oven. Yields 16 to 24, depending on size of tins.
In Dutch oven, cook beef, onion and garlic until done. Drain in undrained tomatoes, tomato sauce, mushrooms and spices. Boil gently, uncovered, 20 to 25 minutes, stirring occasionally. Remove from heat. Stir in drained spaghetti. Put half of the meat sauce in a 13 x 9 x 2-inch pan. Sprinkle with Mozzarella and top with Parmesan. Bake at 375° for 30 minutes. This dish will freeze.
Mix coloring and cocoa together; let set. Beat together the Crisco and sugar. Add eggs one at a time and continue beating. Add coloring, cocoa and vanilla. Stir well. Alternately add cake flour and salt which have been sifted together and the buttermilk. Beat hard. Stir in the vinegar and soda. Bake at 350° for 35-40 minutes.
After eggs have cooled, peel and slice in half lengthwise. Hollow out eggs and put yolks in a separate dish. Add mayonnaise, mustard, salt, pepper and parsley. Mix until creamy, may be slightly lumpy. Use ingredients to taste. Stuff eggs with mixture. Sprinkle with paprika. Serve chilled.
Melt butter in heavy frypan. Add meat and onion; cook until brown, stirring frequently. Add remaining ingredients; stir and cover. Cook over low heat for 20 to 25 minutes, stirring occasionally. Yields 4 servings.
In large bowl, stir together beaten eggs, macaroni, salmon chunks, bread crumbs, cheese and salt. Turn mixture into a greased 10-inch oven-safe skillet or a 10 x 6 x 2-inch baking dish. Bake, uncovered, at 350° for 40 to 45 minutes or until set in center. Cut into wedges or squares and garnish each serving with a parsley sprig.
Brown hamburger and onion; salt to taste. Add tomato paste, chili mix, chili powder and water. Simmer 10 minutes. Layer in glass casserole dish(s): meat mixture, tortillas (approximately 3), pinto beans, olives and cheese. Bake, uncovered, at 350° for 30 minutes. Serves approximately 4 to 6.
Drain mushrooms into measure and add water to make 1/2 cup juice. In a small saucepan, heat oil over medium heat. Add flour and bay leaf, stirring constantly, for 1 minute. Gradually add mushroom liquid, milk, oleo and pepper, stirring constantly, until it thickens (2 to 3 minutes). Remove from heat and discard bay leaf. Pour into a blender and blend until smooth. Add the mushrooms and garlic powder, blending until pureed. Can be used in recipes calling for mushroom soup. Makes 1 1/2 cups.
In large skillet, combine oil, onion, & green pepper. Cook over low heat 5 minutes or until onion & peppers are tender, stirring occasionally. Stir in chicken, rice, beans, tomatoes, salsa, thyme and salt. Bring to a boil. Reduce heat; simmer 10-15 minutes or until flavors are blended.
In heavy saucepan over medium heat, melt chocolate with Eagle Brand milk and salt. Cook and stir until very thick and fudgy, 5 to 8 minutes. Add water; cook and stir until mixture thickens and boils. Remove from heat; stir in vanilla. Cool 15 minutes. Chill thoroughly for 20 to 30 minutes; stir. In large mixer bowl, beat whipping cream until stiff; fold in cooled chocolate mixture. Pour into prepared pastry shell. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.
Slice carrots and cook; do not overcook. Drain, then add thin sliced green pepper and onion. Mix soup, sugar, oil and vinegar; bring to a boil. Pour over vegetables. Let stand for 24 hours. Serve cold.
Mix first 5 ingredients and pat out on waxed paper to 7 x 11-inch size. Drain kraut and mix with onion. Spread over pork; roll. Place bacon across top. Bake at 350° for 1 hour.
Mix together coconut and pecans, and set aside. On low heat, melt chocolate and margarine; stir until blended. Remove from heat, gradually blend in evaporated milk. Set aside. Mix together sugar, cornstarch and salt. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into two unbaked pie shells. Sprinkle coconut and nut mixture over top of pies. Bake at 375° for 40 minutes. Filling will be soft, but will set while cooking. Cool at least 4 hours before cutting.
Cream cheese until smooth, slowly blending in sugar and flavoring and nuts. Mix until blended (use hands). Press into well greased 8 x 8-inch pan. Chill until firm.
Make a well in the flour and add the shortening, buttermilk, salt and soda. Stir until dough leaves sides of bowl. Turn out on floured board and work slightly. Pat out to 1/2-inch thickness. Cut biscuits out and place in pan or on cookie sheet. Bake at 450° for 20 minutes.
Baste doves in a mixture of lemon, melted butter, lemon pepper, Italian dressing and Worcestershire sauce. Wrap each dove with a strip	of bacon. Place in a pan and smoke in a smoker 15 minutes on each side.
In a shallow glass bowl, combine orange juice and cornstarch and mix well. Stir in chicken. Cover bowl with plastic wrap and refrigerate for 2 hours. Drain chicken and discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside. In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger. Stir-fry for 30 seconds. Add chicken and stir-fry 3 minutes. Add vegetables and stir-fry until crisp-tender, about 5 minutes. Stir in broth and mix. Place 1/2 cup rice on each plate. Top with the chicken mix. Serves 4.
Put rice in water overnight, or simmer until water is absorbed. Keep milk and eggs at room temperature. In large bowl, Combine milk, eggs, sugar, vanilla and salt. Mix well. Gradually add rice mixture to egg mixture. Pour into a 9x13-inch baking dish. Bake at 325° for 30 min. Stir well. Sprinkle with nutmeg or cinnamon.
Combine all ingredients except almonds. Mix well. Pour into 2-quart baking dish. Sprinkle almonds on top. Bake at 350° for 30 to 40 minutes.
Combine strawberries, orange juice and sugar to taste in food processor or blender. Whirl until pureed, about 2 minutes. Add water, lemon juice and orange rind. Whirl just until combined. Pour into 13 x 9 x 2-inch pan. Freeze until firm, 2 to 3 hours. Remove from freezer. Let stand 15 minutes. Break into chunks; transfer in 2 batches to food processor. Whirl until thick puree. Serve immediately, or return to pan and cover. Freeze several hours or until firm. Let stand 20 minutes before serving.
Melt butter and combine with rest of ingredients except ice cream. Spread half of mixture in a 6x12 inch pan. Top with softened ice cream. Spread remaining mixture over top of ice cream. Freeze until firm. Cut into squares and serve with Amber Sauce.
Mix boiling water and All Bran; let cool. Cream sugar and butter. Add eggs, one at a time, beating well. Then add buttermilk, flour, soda and salt. Mix, then add bran mixture. Bake at 400° for 20 minutes. Put remaining dough in refrigerator. Do not stir when taken out of refrigerator.
Combine first 3 ingredients in a 2-quart casserole dish. Cover tightly with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape. Microwave at High for 6 to 7 minutes or until meat is browned, stirring once. Drain. Add mushroom soup, enchilada sauce and evaporated milk; stir well.
With a round cookie cutter or a glass, cut a circle in the bread. Lightly toast the bread. Place some butter in the skillet and heat. Add a slice of bread to the hot skillet. Break an egg into the hole. When the bottom of the egg has cooked, turn over and cook the other side. Take care not to break the yolk. When done, remove to the serving plate and begin the next egg. In a large skillet, it is possible to cook two at the same time. Add more butter as necessary.
Fry bacon. Mix all ingredients together (except cheese). Pour into a greased baking dish and cover with grated cheese. Set in a pan of water and bake at 350° for 1 hour.
Place the 1/4 cup of olive oil in a 13 x 9 x 2-inch oval dish. Cook, uncovered, at 100% in a high-power oven for 2 minutes. Stir in tomatoes; cook for 8 minutes. Place the basil, garlic and remaining oil in a food processor. Process until lightly chopped. Remove the dish from the oven. Stir in the basil mixture, pepper flakes and 1 teaspoon of the salt. Cook, uncovered, for 1 minute.
Be sure that the cabbage and carrots are chopped up into very fine pieces (about the size of rice kernels). Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate at least 2 hours before serving.
In saucepan, saute the mushrooms, onions, and garlic in oil. Add tomatoes, wine (or broth), basil and salt. Bring to boil; simmer uncovered for 5 minutes. Stir in the sausage and tomato paste; heat through. Serve over pasta.
Cook in a large kettle for 25 minutes on top of stove, stirring occasionally.
Beat eggs slightly. Add milk, salt, pepper, onion, spinach and cheese; mix. Pour into casserole pan. Bake at 350° for 20 minutes. Cool 10 minutes. Cut into squares. Makes a bunch. If not enough, double everything. Enjoy!
Peel and core apples. Cut in chunks. Place in small microwave-safe dish. Sprinkle with Equal and apple pie spice. Cover with plastic wrap. Microwave on High for 1 minute. Remove plastic wrap. Stir in margarine. Cover and cook 1 minute longer. Remove cover. Stir and serve. Makes 2 servings.
Combine beef with 1/2 cup of the ketchup, Worcestershire sauce, bread, milk and egg. Season with salt and pepper. Mix remaining ketchup (1 1/2 cups) with the brown sugar in a separate bowl. Smash meat mixture in a casserole dish. Pour ketchup mixture evenly over the top. Cut up the bell pepper (slice into rings for looks). Place on top. Bake at (preheated) 350° for 1 1/2 to 2 hours, until the top is almost burning.
Cook rice and broccoli (drain) according to directions. Mix all ingredients in mixing bowl. Pour mixture into 1 1/2-quart casserole dish. Bake at 350° for 1 hour.
Melt butterscotch chips in double boiler. Add noodles and nuts. Stir until coated. Drop by teaspoon onto wax paper.
Mix together and pat into greased 9 x 13-inch pan. Bake 8 minutes at 375°.
Mix ground beef, cooked rice, chopped onion, salt and pepper and egg together. (Trim off thickest part of stem from cabbage leaves.) Divide meat into equal portions, meat balls if you desire. Wrap each in a leaf, fasten with wooden toothpicks. Brown cabbage rolls slightly in oil. Add tomato sauce and water to pan. Cook slowly for about 40 minutes.
Preheat oven to 375°. Cream butter and sugar; blend in flour and salt. Roll tablespoons of dough into small balls about 1-inch in diameter. Place dough balls on lightly greased cookie sheet. Press a dent in each ball. Fill with preserves (apricot or raspberry are excellent). Sprinkle nuts on preserves. Bake 15 minutes. Cool and dust with powdered sugar.
Brown chicken in oil on both sides. Remove from skillet and add onion, garlic, tomato sauce, tomatoes, oregano, celery seed, salt and pepper. Place chicken back into skillet and simmer for 30 minutes. Serve over spaghetti, rice or mashed potatoes.
Mix and sift dry ingredients. Cut in butter; add milk. Pat dough into greased 8-inch pan. Bake at 450° for 12 to 15 minutes. Turn on cake cooler to cool.
In a bowl, combine milk and lemon juice. Stir just until mixture begins to thicken. Stir in berries. Beat cream just until it mounds. Fold whipped cream into berry mixture. Freeze until firm. Break up frozen mixture and place in a large chilled mixer bowl. Beat with electric mixer until smooth. Fold in nuts. Return to freezer. Makes 1 quart.
In heavy 4 1/2 to 5-quart Dutch oven, mix sugar, soda, corn syrup and buttermilk. Cook, stirring occasionally, over medium heat for 10 to 15 minutes, until candy thermometer reaches soft ball stage. Remove from heat and stir in margarine, vanilla, cinnamon and pecans. Stir until mixture starts to "set up." Quickly drop spoonfuls onto foil (shiny side up) which has been sprinkled heavily with salt. Makes about 3 dozen (really good).
Whip cream cheese and then add marshmallow cream. These should be equal to 1 and 1. You may dip apple, melons, (especially when it is not too ripe), strawberries, etc.
Beat eggs, 1/2 cup sugar and lemon juice until foamy; set aside. Combine 1/2 cup sugar, cornstarch and water; cook until thick and clear over medium heat. Add eggs; mix. Cook and stir until slightly thickened. Remove. Add vanilla and cool. Fold in whipped cream and chill. Serve dip with fresh fruit.
Mix all together; cook until forms soft ball in cold water. Set aside and let cool, then beat and spread on cake.
Peel and pit avocado. Cut into bite-size pieces. Add sliced onion. Marinate mixture with oil, vinegar, salt and pepper about 10 minutes. Add sliced tomatoes. Mix and serve.
Line a 9 x 13-inch pan with tortilla chips. Mix remaining ingredients. Pour over chips. Cover with cheese. Bake at 350° for 30 minutes.
Crush vanilla wafers. Melt butter and mix with crumbs. Spread on bottom of 9x13 pan. Do not pack down.
Microwave cream cheese until soft. Combine in 9 x 9-inch baking dish with sour cream. The next layer is chili. The next layer is beans. Garnish with shredded cheese and peppers. Bake 20 minutes, until bubbly, in 350° oven. Serve with tortilla chips.
Mix the 5 cans together. Put bread crumbs on top. Bake at 350° for 1 hour. Serves 4.
Thinly slice apples. Combine apples, flour, cinnamon and nutmeg; simmer for 7 minutes.
Cook the first 6 ingredients together, then add the jello. Add the fruit. A pie shell or a graham cracker crust may be used. Top with Dream Whip.
Chop 3 of the eggs and slice the other. Mix potatoes, onion, chopped eggs, mayonnaise, mustard, bacon, sour cream and oleo. Mix together well and top with pimentos and sliced egg. Serve this warm. Also good cold.
In saucepan, combine beans, onion, celery and water. Cover and cook for 5 minutes or until beans are tender to taste. Drain; add butter, basil, salt and pepper. Stir to coat. Serve immediately. Yields 2 servings. (Can be doubled to serve 4.)
In large saucepan, bring potatoes, onion, water and salt to boil. Reduce heat, cover and simmer until potatoes are tender. Do not drain. Stir in milk.
Brown and drain meat; add rest of ingredients. Mix well and simmer for 10 minutes. Use Doritos chips for dip or spread over plate of chips.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar until well blended. Blend in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell. Bake at 325° for 1 hour. Remove from oven. Serve warm with whipped cream. Makes 1 (9-inch) pie. Pies freeze well for later use.
Combine and bake in a 9 x 13-inch pan at 350° for 25 to 30 minutes or until done.
Thoroughly brown meat in hot fat. Add water, garlic, sliced onions and seasonings. Simmer covered about 2 hours. Add carrots, potatoes and small onions. Continue cooking 30 to 40 minutes or until vegetables are tender. Add mushroom soup, mushrooms and frozen peas. Cook 5 minutes more.
Saute ground beef and drain fat. Stir in barbecue sauce, onions and sugar. Press each biscuit into a muffin pan. Spoon in meat mixture. Sprinkle with cheese. Bake at 400° for 20 minutes.
Cream butter and Crisco together. Add sugar; beat for 10 minutes. Add eggs, one at a time, beating 2 minutes after each egg. Sift flour and baking powder together and stir in gradually. Add flavoring. Bake for 120 minutes at 350° or until cake leaves sides of tube pan.
Brown hamburger and drain. Season as desired. Make mashed potatoes. In casserole dish, place hamburger on bottom, then layer corn, green beans and mashed potatoes. Top with Cheddar cheese. Bake at 350° for 20 minutes.
Heat large frying pan and saute pancetta until clear. Remove meat and fat from pan. Drain and discard fat and set meat aside. Add oil to pan and saute garlic for just a minute. Add zucchini and saute over high heat until it is hot, not mushy. Add cream and stir.
Sift dry ingredients. Cream shortening and sugar. Add one egg at a time; add nuts and bananas. Add flour; cream mixture. Bake at 350° for 55 minutes.
Pudding: Break up bread in small pieces and place in medium bowl. Cover with half and half. Cover bowl and let stand for 1 hour. Preheat oven to 325°. Grease a 9 x 13 x 2-inch baking dish with butter. In a small bowl, beat eggs, sugar and almond extract. Stir into bread mixture. Gently fold in raisins and almond into bread mixture. Spread bread mixture evenly in buttered baking dish. Set on middle rack of oven and bake 50 minutes, until golden. Remove and let cool.
Combine crumbs, cocoa, sugar, salt and nuts. Stir in honey and rum. Mixture should be stiff. Shape into bite-sized balls and roll in powdered sugar. Better if allowed to stand 24 hours.
Mash the cream cheese, add the powdered sugar gradually until the candy mixture becomes like a stiff pie dough (approximately 3 1/4 cups). Add desired flavoring and paste color. Roll into small balls. Roll balls in granulated sugar. Press balls in candy mold, unmold at once. Yield 60 candies.
Cream the butter and sugar; add eggs. Sift together 2 cups of flour and other dry ingredients. Add dry ingredients alternately with juice. Use 1 cup of flour with fruits and coconut before adding them to batter. Bake at 250° for 3 hours.
Wash mushrooms and remove stems. Mix all other ingredients. Spoon mixture into mushroom caps. Bake on rack at 350° for 10 to 15 minutes.
Wash and cut carrots into 1/2-inch slices. Place in 1-quart casserole with brown sugar and margarine. Cover and microwave on High for 9 to 11 minutes, stirring in 5 minutes. Mix water and cornstarch until smooth. Stir into carrot mixture. Cover and microwave at High for 2 to 4 minutes until thickened. Stir before serving.
Cream together butter, light brown sugar and vanilla. Beat in eggs, one at a time. Gradually add flour. Chill dough for several hours. Roll into walnut sized balls; flatten slightly. Bake on preheated pizzelle iron for approximately 35 seconds on each side. If using electric iron, follow manufacturer's directions for time. Remove with spatula. Cool on wire rack.
Combine first 4 ingredients in a saucepan; bring to a boil, stirring occasionally. Boil for 1 minute, then cool. Combine remaining ingredients in a bowl. Add vinegar mixture and toss. Pack into 4 (1 pint) freezer containers. Cover and label. Freezes up to 1 month. Thaw in refrigerator about 8 hours.
Bring to boil oleo, water, peanut butter and oil. Stir with a whisk. Remove from heat and add flour, sugar, baking soda, milk, eggs and vanilla. Mix into cooked mixture with whisk, stirring well. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 25 minutes or until tested done.
Cook eggplant in salted water until tender; drain. In mixing bowl, pour stuffing, melted margarine, slightly beaten egg, eggplant and sauteed onion (or chopped and boiled in eggplant salted water). Mix the cream of mushroom soup in milk of choice with 1/2 of the cheese. Pour into casserole dish; top with remaining cheese. Bake at 325° for 1 hour.
Mix marshmallows, cranberries, crushed pineapple and sugar in a bowl and let stand in refrigerator overnight. Just before serving, fold in the nuts and whipped cream. This is a great holiday dish.
Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredients, then water, stirring just until mixed. Pour batter into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour.
Soak yeast in warm water 5 minutes. Pour milk over sugar and salt in bowl; stir to dissolve. Beat in Crisco, egg, 1 cup flour and softened yeast. Cover and let rise in warm place 15 minutes. Stir in remaining flour to make soft dough. Turn out on lightly floured board. Knead lightly.
Cream together butter and cream cheese, blending in sugar with electric mixer. Add eggs, one at a time, and continue to blend. Add flavorings and flour; beat until smooth. Do not overbeat. Pour batter into greased and floured 10-inch tube pan. Bake in 325° oven for 1 1/2 hours or until cake is golden. Test for doneness.
Prepare charcoal fire or preheat broiler. Combine seasonings in small bowl. Rinse fish in cold water and pat dry with paper towels. Rub olive oil onto salmon steaks. Rub seasoning mixture onto both sides of salmon steaks. Grill over charcoal or broil in oven until no longer opaque in center (about 5 minutes per side). Makes 4 servings per recipe. (You can also use halibut, tuna, swordfish or grouper.)
Fry bacon until crisp. Add onion and saute until soft. Put corn through food processor and add to bacon and onion. Cook until brown. Add oleo and flour. Combine well and cook slowly for 3 minutes. Add milk, salt and pepper. Cook until thickened. Add 2 cups of light cream and stir until smooth. Serves 6.
In a large saucepan, melt butterscotch chips and peanut butter over a very low heat, stirring until smooth. Stir in cereal. Press half the mixture in buttered 8 x 8 x 2-inch pan. Chill. Set remaining mixture aside.
Peel avocado and cut into 1-inch chunks. Place in medium bowl with tomatoes, onion, garlic and cilantro. Sprinkle with 2 tablespoons lime juice, 1 teaspoon salt and pepper to taste. Toss gently, cover and refrigerate.
Melt butter or oleo. Combine sugar, cocoa, Karo and sour cream in pan and add to melted oleo. Cook 3 or 4 minutes (soft ball in cold water). Remove from heat. Add vanilla. Place pan in cold water for 2 minutes. Add chopped nuts. Beat until it looks thick. Use an 8 x 8-inch greased pan.
Combine all ingredients in large bowl; mix well. Pour into greased 9-inch square baking dish. Bake at 375° for 35 minutes or until liquid is absorbed.
Heat oven to 350°. Combine all ingredients; mix well. Press firmly into ungreased 8 x 4-inch loaf pan. Bake about 1 hour; let stand 5 minutes before slicing. (Can microwave for 18 to 20 minutes.)
Heat oven to 350°. Combine all ingredients except ground beef; mix well. Add ground beef; mix lightly but thoroughly. Press into 8 x 4-inch loaf pan; bake 1 hour. Drain; let stand 5 minutes.
Combine crabmeat, green pepper, onion, olives and salt. Mix together, mayonnaise, lemon juice and horseradish until well blended; add to crabmeat mixture. Place on toast slices. Top with cheese. Broil until cheese melts.
Scald tomatoes and remove the skins. Cut a slice from the top of each and with a small spoon, remove the seeds. Peel the cucumbers and cut them into dice. Season highly and mix with at least half the dressing. Fill the tomato cups with this and put a spoonful of the dressing on top. Sprinkle a very little finely chopped parsley over and serve on a bed of lettuce leaves.
Mix together the strawberries, Jell-O, sugar and eggs. Boil over hot heat for 5 minutes. Chill. Pour evaporated milk into a large bowl. Place in freezer until crystals form around the bowl. Beat with mixer until stiff. Fold in cold mixture. Mix well. Place in graham cracker crusts and chill.
Place roast in Dutch oven. Combine remaining ingredients and pour over roast. Cover and bake at 300° for 2 1/2 to 3 hours.