HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 5 ingredients together. Bake pie crust for 5 to 10 minutes. Take out of oven; pour mixture into pie crust. Bake for 45 to 50 minutes at 350°.
Beat sugar, eggs and salt real good. Add butter and flour; blend well. Add milk and 1 cup coconut. Pour into pie shell and top with remaining coconut. Bake at 325° until done.
Mix ingredients together. Can drop spoonfuls on can. Roll out and cut either one. Bake at 300° for 10 to 15 minutes.
Mix crushed pretzels, margarine and sugar together and pour into a 9 x 13-inch pan. Press into bottom and bake at 400° for 8 minutes. Beat cream cheese with 1 cup sugar. Stir into the Cool Whip and spread on cooled pretzel crust. Mix strawberry gelatin, boiling water and strawberries. Let set in refrigerator until it begins to jell. Pour over cheese mixture and refrigerate several hours. This can be served as a salad or dessert.
Saute broccoli in oleo with mushrooms until broccoli is thawed. In casserole dish, combine rice, soup, salt and pepper. Add sauteed broccoli and mix in grated cheese. Bake at 375° for 45 minutes. May be kept refrigerated overnight before baking.
Brown meat (after coating with flour in bag) in oil. Add all ingredients, except vegetables and Bisquick. Cook 1 1/2 hours. Add vegetables and cook until potatoes are tender. Follow instructions on Bisquick box for dumplings and add to stew.
Boil pasta together in salted water until done, drain. Brown meat and drain, add sauce, onions, pepper, mushrooms, pepperoni and simmer for 15 to 20 minutes. Spray 9 x 13 casserole with non stick coating. Pour in pasta and meat mixture, mix and spread cheese over top. Bake at 350 degrees for 15 to 20 minutes.
Bake cake. Crumble 1/2 cake in bottom of bowl. Pour 1/2 vanilla pudding over cake, then mix strawberries with glaze and put 1/2 of it over pudding. Add 1 container of Cool Whip, then repeat. Chill in refrigerator for 2 hours.
Place game hens, breast side up, on a rack in roasting pan and roast in 350° oven for 1 hour or until done. Keep warm. In a small saucepan, combine juice concentrate, chicken stock and cornstarch mixture. Cook over medium heat, whisking constantly until thickened. Add tarragon, 1 1/2 tablespoons butter sprinkles and pecans. Heat thoroughly. Split cooked hens in half. Spoon some of orange sauce over each half and sprinkle sauce with remaining butter sprinkles.
Fry bacon until crisp in large skillet; drain, reserving 2 tablespoons fat. Cool and crumble bacon. Get skillet hot; pour in beaten eggs and stir in rice, onions, meat and vegetables. Cook until eggs are cooked, then cover and steam until vegetables are tender. Stir in bacon; add soy sauce until dark. Cook 5 more minutes and serve. We like it served on a bed of fresh lettuce.
Mix powdered sugar, cream cheese, margarine, salt and milk until smooth and creamy. Stir in nuts.
Cook at 350° to 400° until done. Grate cheese on top and add olives.
Wash and remove all green parts from the blossoms. Dip in beaten eggs. Then lay in flour to coat, pressing down on the blossom so it soaks up flour. Heat oil to medium. Fry until golden brown on each side. Drain on paper towels. Salt and pepper to taste as you are frying.
Mix together first 6 ingredients. Make a hole in center of dry ingredients and add oil, eggs and pumpkin. Mix very well. Grease 2 loaf pans, fill each 1/4 full. Make a "trench" in the middle of the loaf. Fill with filling (don't let filling touch side of pan). Add batter to sides and then cover filling completely with bread mixture. Each pan should be 1/2 to 2/3 full when complete. Bake for 1 hour at 325°. (You'll have to hide some for yourself!)
Mix together. Store in airtight plastic canister. (May wish to refrigerate unless stored in cool place.)
Separate dough into triangles. Place on ungreased 12-inch pizza pan; press out dough to fit pan. Toss mushrooms with margarine; arrange on dough. Sprinkle with cheese and marjoram. Bake at 375° for 20 to 25 minutes.
Saute onion in 1 tablespoon butter until transparent. Cool slightly. Mix with meat, egg, bread and seasonings. Shape into 1 1/4-inch balls; roll them in dry bread crumbs. Brown slowly in remaining 2 tablespoons butter; drain off all but 2 tablespoons fat. Gently spoon yogurt over meatballs. Simmer for 20 minutes. Serve hot over noodles or rice.
Combine first 4 ingredients and place in buttered 2-quart casserole. Mix soup, milk and salt and pour over mixture. Sprinkle with crumbs and dot with butter. Bake until bubbly and browned. Serves 6 to 8.
Saute onion. Add flour and salt. Cook until bubbly. Add bouillon cube, lemon juice and water. Heat until it boils. Add and cook corn. Add and just boil evaporated milk and tomatoes. Add and melt cheeses.
Cook ground beef until browned, drain and put in the bottom of an 8 x 8-inch pan. Pour pizza sauce over beef, then top with cheese.
In a small bowl, mash bananas. In a large bowl, cream sugar, shortening and eggs. Add flour and soda. Stir in bananas, nuts and cherries. Bake 45 minutes to an hour at 350°. Makes 1 large loaf.
Melt chocolate and margarine in heavy pan over low heat. Add pecans; stir to coat well. Do not beat. Remove from heat to cool. Mix other ingredients. Stir together. Bake at 350° for 25 minutes. Use paper cup liners. Makes sixteen cupcakes.
Make a dark brown roux with oil and flour; add bell pepper, onion and celery and cook until onions are transparent. Gradually add the water and continue cooking for at least 1 hour. Adjust seasoning to taste; add shrimp, crab, parsley and green onion tops and simmer for 10 minutes. Serve over cooked rice in soup bowls. Yield: 6 to 8 servings.
Mix the sugar and eggs together. Add the oil. Mix together the flour, salt and soda. Add to the sugar mixture. Add the vanilla and cinnamon. Mix together. Add the apples and the nuts. Bake in a greased tube pan at 350° for 45 minutes to an hour.
Mix all ingredients together. Melt 1 stick of margarine. Mix with 1 stack of crushed Ritz crackers. Use for topping on casserole. Bake at 350° for 30 minutes.
If you use a lot of fruit, etc., use 6 ounce box of Jell-O.
Place turkey, mushrooms, carrot, broccoli and broth in saucepan. Cover. Heat over medium heat 3 to 5 minutes. Spoon into a 2-quart casserole and keep hot.
Remove cheese. Allow to soften. Mix all ingredients until thoroughly blended. Shape into ball. Roll in chopped nuts. Wrap in plastic wrap and decorate. Remove from refrigerator 30 minutes before serving for better flavor. Serve with crackers or celery.
Prepare the dressing at least 2 hours before serving. Mix the sugar, mustard, celery seed, paprika and vinegar and stir every 30 minutes until the mixture has the consistency of honey. Add the salad oil, slowly with the aid of a whisk or electric mixer (or add syrupy vinegar and oil to an electric blender) and mix until uniform.
Cut steak across grain about 1/4-inch thick. Marinate in the dressing (just enough to partly cover the meat, for at least 30 minutes). Heat medium sized skillet until hot. Put about 8 ounces of steak pieces into skillet and stir-fry until done. Do this until all the steak is cooked. Serve on Hoagie buns with the cheese, lettuce, onion, tomato, etc. according to each person's taste.
Cook, cube and drain	potatoes; add milk. Heat thoroughly and season	with salt, pepper and butter.	Mix butter, flour, egg and milk.	Drop by teaspoon into hot soup. Cover and cook 10 minutes.
Brown flour in grease and add milk, salt and pepper. Cook on high heat until starts to thicken. Lower heat and stir constantly until thickened.
Cook macaroni per directions on package without salt. Drain and set aside. Spray iron pot on skillet with nonstick cooking spray. Heat until hot. Add meat, onion, green pepper and garlic. Cook on medium heat about 15 minutes, until vegetables are tender, stirring constantly. Stir in tomato juice and next 3 ingredients. Cover and simmer 20 minutes, stirring occasionally. Add beans and macaroni and simmer an additional 15 minutes, stirring occasionally.
Mix oil, sour cream and muffin mix; add corn and cheese. Bake at 375° for 35 to 40 minutes. Add 1 cup grated cheese on top; bake until cheese is melted.
Mix together and chill. Form into balls or Mounds. Dip in dipping chocolate.
Cook hamburger until done; drain. Add onions, chili powder, salt, tomato juice, water and kidney beans. Simmer until done. Can use 2 pounds hamburger. Makes smaller amount.
Melt the butter in pan. Add the sugar; stir well. Add the egg, pecans, raisins, coconut, vinegar and pumpkin pie spice. Bake at 350° for 25 to 30 minutes.
Preheat oven to 400°. Cook sausage, onions and peppers in skillet until sausage is brown and crumbly. Stir in flour. Mix in next 4 ingredients. Remove from heat. Stir in cheese and olives. Spread in a 9-inch square pan. Prepare muffin mix according to package. Spread over sausage. Bake 30 to 35 minutes. Loosen edges. Invert onto plate. Serve immediately.
Sift flour, cream of tartar, soda and salt. Beat eggs. Cream butter and sugar. Roll into balls size of walnuts, then roll balls in mixture of sugar and cinnamon. Place 2-inches apart on lightly greased cookie sheet. Bake 8 to 10 minutes at 350°.
Put ice cream in a large bowl and let soften for 15 to 30 minutes. Put Oreos in a large Ziploc freezer bag and crush cookies with a hammer or metal spoon. Mix cookies with ice cream in the large bowl, using a strong spoon. Pour mixture into pie crust and freeze for at least 2 hours before serving.
Melt the caramels with 1/3 cup of evaporated milk. Mix the cake mix, melted oleo and 1/3 cup evaporated milk; put half of this mixture in a 9 x 13-inch pan. Pat in crust and bake at 350° for 6 minutes. Remove from oven and sprinkle 1 cup of chocolate chips over crust, then pour caramel mixture over. Put rest of cake mix mixture over caramels and bake for 15 to 20 minutes.
Variations: Chocolate chip: Chop 1 1/2 cup milk chocolate chips in food processor. Add to mix. Also 1/2 package sugar-free instant chocolate pudding can replace the vanilla for a better flavor.
Combine cornmeal, tapioca, milk, fat and salt. Cook over boiling water, stirring frequently, until thickened. Remove from heat; cool slightly. Beat egg yolks slightly; beat into the mixture. Fold in stiffly beaten egg whites. Pour into greased baking dish. Bake at 375° for 45 minutes. Serve from the baking dish.
Heat oven to 400°. Heat water and butter to rolling boil. Stir in flour, salt and garlic powder. Stir vigorously over low heat 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs until smooth. Stir in cheese and onion. Drop dough by teaspoonful 1 inch apart onto lightly greased baking sheet. Bake until puffed and golden, 20 to 25 minutes.
Cream butter with sugar until fluffy. Add egg and sour cream. Combine flour, baking powder, soda, salt and nutmeg. Add to batter and mix well. Pour into greased and floured 9x13 pan. Combine brown sugar, nuts and cinnamon. Sprinkle over batter. Cover and chill overnight. Bake 350° for 35-40 mins. or until done.
Brown ground beef in skillet and drain. Mix all ingredients in bean pot or casserole dish. Cover and bake at 350° for 1 hour.
Cut rolls in half horizontally. Spread butter mixture over both halves. Cover with a layer of Swiss cheese and shaved ham. Cover with foil. Bake 15 minutes at 350°. Cut with a sharp knife.
Combine sugar, flour and salt. Add oil and mix well. Pat in 9-inch pie pan, fluting edge, if desired. Fill with filling. For baked pie shell, bake at 425° for 10 to 12 minutes.
Mix last three ingredients together. Add first four ingredients to bowl. Marinate overnight; serve cold.
Preheat oven to 350°. Spray pans with Pam (you'll need 3 round pans). Mix together all ingredients with an electric mixer. Divide batter among the 3 pans. Bake for 20 minutes. Test for doneness with a toothpick. Cool layers on a wire rack (still in pans) for 10 minutes. Carefully remove pans and let completely cool.
Cook meat until tender and can pull apart. Remove meat from broth and cool. Tear apart. Put potatoes and onions in broth and cook until very tender. Put meat in with other ingredients; let simmer for about 1 hour.
Cook vegetables in butter in large pan over medium heat 6 minutes, stirring constantly. Remove from heat; stir in flour. Cook, stirring 3 to 4 minutes over low heat. Slowly add chicken broth, stirring with Worcestershire sauce and pepper. Simmer covered over very low heat 20 minutes, stirring frequently until vegetables are tender. Add milk, cheese and salt to taste. Cook over low heat 10 minutes or until piping hot. Garnish with almonds. Serves 6. (From America's Country Inn Cookbook.)
Mix chopped tomatoes with salt and let stand 3 to 4 hours. Squeeze out and discard water. Combine with other vegetables. Add mustard seed, vinegar and sugar. Heat just to boiling, then pack into hot jars and seal. Makes 3 1/2 to 4 quarts.
Bring dry Jell-O and pineapple with juice to a boil. Cool, then add buttermilk, nuts and Cool Whip. Chill.
Combine all ingredients and boil until thick (however thick you want it). Pour into pie crusts. Beat egg whites until meringue. Put on top of pies. Sprinkle coconut over top and bake in oven until brown.
Boil butter, milk, cocoa and sugar for 1 minute (after all ingredients are melted). As soon as you take off the stove, add peanut butter and vanilla. Stir in flour. Mix all up. Then add oats and stir up. If they're a little dry, add some milk. Drop by spoonfuls on wax paper or foil.
Cream butter or oleo. Beat in honey. Beat until fluffy. Delicious on hot biscuits or toast.
Add salt to flour. Mix all ingredients well with meat. Cook in double frypan or roll in foil and bake 50 minutes, or until done, in 300° oven.
Let set out all day covered with a paper towel. If you are not making bread, discard 1 cup starter or give it to a friend and return remainder of starter to refrigerator.
In a mixing bowl, beat egg white until frothy. Add water. Beat until soft peaks form. Stir in nuts; toss to coat. Combine sugar and spice. Stir into nut mixture. Spread nuts evenly onto a greased baking sheet. Bake at 325° for 25 to 30 minutes, stirring occasionally; cool on waxed paper. Makes 6 cups.
Put cut potatoes in boiler. Add all other ingredients. Add, if necessary, enough water to cover potatoes. Slow cook until done.
Sift dry ingredients. Drop in egg with corn. Stir until thoroughly mixed. Drop by spoonfuls into 370° fat. Fry until golden brown. Drain.
Prepare corn bread per package; cool and cube. Boil giblets, celery, 1 chopped onion, butter, salt and pepper in water until giblets are cooked through and veggies are tender. Pull out giblets and dice up. Mix corn bread, stuffing, eggs, fresh onion, poultry seasoning, giblets and veggies from broth, pouring broth over to moisten but not saturate mixture. Don't work a lot, just to mix. Stuff into turkey or heat in oven separate pan until heated completely through. Heating it outside the turkey makes it crispy on top. (My favorite way to cook the extra.)
Heat oven to 350°. Butter and flour a 9-inch square baking pan. Combine flour, cocoa, soda, baking powder and salt. Beat butter, sugar and zest until fluffy. Beat in eggs and vanilla. Stir in half the flour mixture, then sour cream, then remaining flour. Stir in chocolate chips. Spread batter in pan. Bake until a toothpick stuck in center comes out clean, 60 to 70 minutes. Cool in pan 10 minutes; remove to rack and cool completely. Sprinkle with confectioners sugar. Makes 9 slices.
In blender container combine milk, eggs, margarine, flour, sugar, vanilla, nutmeg and coconut. Blend 1 minute. Pour into well-greased and floured 10-inch pie pan. Bake at 350° for 1 hour and 10 minutes or until custard is set.
Spread cherry pie filling over bottom of greased 13 x 9-inch pan. In a large bowl, stir together flour, sugar, cocoa, soda and salt. In another bowl, combine water, oil, vinegar and vanilla. Add liquid ingredients to flour mixture all at once. Stir just to moisten. Pour batter evenly over cherry pie filling. Bake in 350° oven 30 to 35 minutes or until done. Cool 10 minutes in pan; invert and cool. Top with Cool Whip if desired.
Melt butterscotch chips and peanut butter in pan over low heat, stirring until mixed. Remove from heat. Add Rice Krispies and mix. Press 1/2 of cereal mixture into buttered 8 x 8 x 2-inch pan. Chill. Combine chocolate chips, sugar, butter and water over low heat until mixture is blended. Spread over chilled cereal mixture. Add remaining cereal mixture. Chill.
*I like to replace about 1/4 to 1/2 tablespoon water with vinegar. It is supposed to make a more flaky crust.
Grate cheese and mix all ingredients together. Run through cookie press onto a cookie sheet. Cook in a very slow oven about 250° for 1 hour or until very crisp.
Sift flour, salt and baking soda together. Beat butter with a wooden spoon until light. Gradually blend in sugar. Add eggs, one at a time, beating until fluffy after each addition. Add sifted flour mixture alternately with mixture of mashed banana and soured milk, beating well after each addition. Fold in chopped walnuts. Pour into a greased 9 x 5 x 3-inch loaf pan and bake at 350° for 65 or 75 minutes or until done. Turn out of pan onto rack; cool several hours before serving.
Cook lima beans as directed on package; drain. Turn into ungreased 4 1/2-quart casserole. Add baked beans and kidney beans. In covered skillet, simmer sausage in small amount of water for 5 minutes. Drain liquid from skillet. Panfry sausage until brown on all sides. Cut each sausage into 2 or 3 pieces. Add with ham to beans. Stir together remaining ingredients and pour over casserole. Gently mix all ingredients. Bake, uncovered, for 1 hour. Heat oven to 400°.
Mix well. Use on your favorite meats (chicken, turkey, etc.). Refrigerate unused portion. Will keep well.
In large saucepan, cook onions and garlic in butter until golden brown. Add water, sherry and bouillon. Bring to boil. Reduce heat, cover and simmer 30 minutes to blend flavors. Place soup in 6 ovenproof soup bowls. Top each with bread slices and cheese. Broil until cheese melts. Serve immediately.
Mix ingredients as listed and beat by hand until lemon in color and fluffy. Pour into an unbaked pie shell. Bake at 325° for 45 to 50 minutes or until firm. (It should have the texture of baked custard.)
Cook pasta as directed on box. Finely chop cucumbers (remove seeds), tomato and green pepper. Toss into cooked pasta. Pour dressing over mixture. Mix well and chill. Enjoy!
Put green and jalapeno peppers with 1/2 cup of vinegar in blender and blend. Pour into 4-quart saucepan. Rinse blender with remaining vinegar and add to pepper mixture. Stir in sugar and red peppers. Place on high heat and bring to hard boil that cannot be stirred down. Remove from heat and let stand for 5 minutes. Skim off foam. Stir in Certo and coloring. Mix and pour into hot clean jars and seal (lids or paraffin). Makes about 7 cups.
Cream together butter, sugar and vanilla. Grind pecans in blender. Add pecans and flour to butter mixture. Roll into balls and bake 30 minutes at 300°. Roll twice in confectioners sugar while still warm.
Combine cocoa and boiling water, stirring until smooth. Set aside to cool. Cream butter, sugar, eggs and vanilla at high speed of an electric mixer until light and fluffy, about 5 minutes. Combine flour, soda, baking powder and salt. Add to creamed mixture alternately with cocoa mixture; beat at low speed, beginning and ending with flour mixture. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool in pan 10 minutes. Remove from pans and let cool completely on wire racks. Ice with your favorite icing.
Heat oil over medium heat; add onion and cook until soft. Stir in garlic and green pepper. Saute 2 minutes. Blend in flour. Add tomato sauce and cook another 5 minutes. Stir in water, parsley, shrimp, salt, pepper and cayenne. Cover and simmer 30 minutes. Serve over cooked rice.
Heat oven to 325°. Grease a 13 x 9-inch baking pan. Beat together eggs, sugar, oil, buttermilk and vanilla on low speed. Beat in flour, baking soda, cinnamon and salt. Stir in remaining ingredients. Pour into pan. Bake 1 hour or until a pick inserted in middle comes out clean.
Heat butter. Add eggs, sugar and half of flour; mix well. Add vanilla. In separate bowl, mix remaining flour and raisins. Add mixture to batter. Bake at 275° until done.
Beat eggs; add sugar and beat again.	Add 1 cup flour and mix well. Dredge fruit and nuts in 1 cup of flour and add to sugar and	egg mixture. Pour batter into greased and floured pan. Bake at 250° for 1 1/2 to 2 hours.
Mix first four ingredients and pour into baking dish over desired fruit. Bake at 350° until lightly browned.
Steam fresh vegetables. In large, heavy frying pan, saute 4 cloves garlic, sliced thin (do not burn). Add 1/2 large can plum tomatoes, squashing tomatoes in hand. Cook 5 minutes. Add steamed veggies. As soon as they are heated through, top with cooked spaghetti. Start stirring so spaghetti gets warmed. Serve immediately. Sprinkle Parmesan cheese on top.
Cook on High in microwave for 2 minutes. Prepare an oblong cake pan by buttering sides and bottom. When done, take from microwave and beat until smooth. An electric mixer can be used. Add nuts, if desired. Pour into cake pan; let set in refrigerator for a few hours. Cut, but keep fudge in refrigerator in an airtight container.
Twist crown from pineapple; cut pineapple in half lengthwise. Refrigerate half for another use. Cut fruit from shell with a knife. Core and chunk fruit. In a large bowl, combine pineapple with salad ingredients. Pour dressing over salad; toss to coat.
Lightly butter cookie sheet. In large pot add sugar, milk, butter and vanilla. Bring to a rolling boil for 2 minutes. Remove from heat. Add 25 marshmallows and stir until smooth. Then add milk chocolate chips, semi-sweet chips and raisins. Stir until smooth. Nuts can be added but Michelle doesn't like them. Pour onto cookie sheet and refrigerate.
Melt butter in small saucepan over low heat. Add pecans; cook, stirring until lightly browned. Gradually add sugar, stirring until smooth. Stir in water and maple syrup. Bring to boiling; boil, stirring constantly, 1 minute. Serve warm.
Preheat oven to 400°. On greased baking sheet, unroll pizza dough and cut in half lengthwise. Spread 1/4 cup Ricotta cheese over each half, leaving 1/4-inch edge. Top each half with 1/2 cup Ragu sauce. Fold dough over and seal by pressing edges with a fork. Bake 15 minutes or until brown.
Peel and cook potatoes in water until soft. Drain and mash. Set aside. Brown beef and drain. In a large casserole dish, put beef on bottom. Spread onion over beef. Then spread green beans over. Then spread tomato soup over. Then spread mashed potatoes over. Finally top with cheese. Bake in a preheated 325° oven until cheese is lightly browned. Enjoy your dinner with biscuits.
Blend ingredients with fork until well mixed. Makes 2 1/2 cups mix. Keeps indefinitely in Ziploc bag in freezer.
Saute onions in butter until soft, but not brown. Place pork chops on foil in shallow cooking pan. Put onions and lemon slices on top. Combine other ingredients. Pour over chops. Seal foil and cook at 350° for 1 hour. Serve the juice over rice.
Cream sugar and oleo, add eggs, one at a time, beating well after each egg. Add flour in fourths, milk in thirds and add vanilla. Beat 4 minutes, pour into a greased and floured tube pan. Place in a cold oven. Set oven at 325°. Bake 1 hour without opening oven. At end of hour, set oven at 350° and bake 1/2 hour longer.
Butter and dust pan. Beat egg and add to the potato. Pack a layer into the pan using half the potato. Add layer of asparagus. Finish with potato. Dust with bread crumbs. Bake at 375° for 20 to 25 minutes. Unmold and serve with creamed asparagus. Top with slices of hard-boiled eggs.
Whip cheese until fluffy, beat in peanut butter and sugar. Slowly add milk, mix thoroughly. Fold in Cool Whip and pour into crust. Freeze until firm.
Cut lard into dry ingredients and store or freeze until making. Then add 1 1/2 cups ice water with 3 tablespoons vinegar thrown in.