HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll pie crust into a 13-inch circle; place onto a 12-inch pizza pan. Fold edges under and crimp; prick with a fork. Bake at 425° for 10 minutes; cool. Arrange 6 slices cheese, overlapping, on baked crust. Sprinkle with cooked ham. Cook onion in butter in a large skillet over medium-high heat, stirring constantly, until tender. Remove from heat. Stir in eggs and next 3 ingredients. Spoon over ham. Cut each of the remaining 2 cheese slices into 9 squares. Arrange on top. Bake at 425° on lower rack of oven 15 minutes or until set. Let stand 10 minutes before serving. Yields one 12-inch tart.
Beat eggs. Add salt and pepper, cracker crumbs, pimento, cheese and milk. Pour over asparagus in a casserole dish. Melt butter and pour over top of mixture. Top with remaining cracker crumbs. Bake at 350° for 30 minutes.
Mix together; pour into 1 crust and top with second crust. Bake at 350° until golden brown.
Dip veal into egg mixture; then crumbs. Brown in hot fat. Pour over milk, mixed with soup, in baking dish. Cover; bake in slow oven at 300° for 1 hour.
Beat pudding and milk until thick. Add sour cream and Cool Whip. Alternate layers of bananas and wafers. Spread pudding on each layer. Put Cool Whip and sour cream on top. Sprinkle with graham crackers or vanilla wafers.
In a skillet, brown beef and onion in oil. Drain. Transfer to a 5-quart slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. Cover and cook on low for 4 to 5 hours. Add beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Yield: 6 to 8 servings.
Drain artichoke hearts. Chop up. Put in bowl. Mix all ingredients together. Put into ungreased pie plate. Bake at 325° for 1/2 hour to 45 minutes. Bake until brown or bake at 350° for 25 minutes.
Makes a big batch. Excellent for Christmas. Place lunch baggie full of homemade hot chocolate in green or red lunch bags for gifts.
Soak mushrooms in warm water until soft, about 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems; cut caps into 1/2-inch pieces. Trim fat from beef; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, 1 tablespoon oil, 1 teaspoon cornstarch, 1 teaspoon salt, sugar, soy sauce and white pepper in glass or plastic bowl. Cover and refrigerate 20 minutes. Cut broccoli into 1-inch pieces. Cut lengthwise gashes in stems thicker than 1-inch. Place broccoli in boiling water. Cover and cook 1 minute. Drain. Immediately rinse under running cold water; drain. Cut green onions into 2-inch pieces. Mix 1/4 cup chicken broth, the oyster sauce and 2 tablespoons cornstarch.
Combine all ingredients, except lettuce. Chill thoroughly. Serve on lettuce with potato chips and carrot sticks. Two cups of cooked turkey or 2 (6 1/2 ounce) cans of tuna may be used instead of chicken. Makes approximately 6 servings.
Bring the sugar and milk to a boil slowly and cook about 15 minutes until a soft ball can be formed when dropping a little into cold water. Have the other 5 ingredients all ready to add quickly and stir until it begins to thicken. Pour onto 11 x 17 x 1-inch buttered cookie sheet. Cool and keep refrigerated until ready to cut and eat.
Mix first 8 ingredients in a bowl. In a separate bowl, blend dry ingredients; add all together. Grease a steam pan and cover thoroughly. Place mixture in steam pan for 3 1/2 hours. Serve with brandied hard sauce.
Prepare the hamburger by boiling rapidly in enough water to cover meat. Break the meat up so as not to have lumps in the meat. Pour off water and repeat cleaning process. Add all ingredients. Simmer for 1 hour. Cook spaghetti until tender, enough to pinch in two. Add spaghetti to cold water to terminate cooking; drain. Layer mix in large casserole the sauce, spaghetti and sharp Cheddar cheese, ending with sauce. Sprinkle Parmesan cheese over top. Bake at 350° until sides are bubbling and top is browned.
Mix together potatoes, soup and sour cream. Place in a 9 inch x 13 inch dish that has been sprayed with Pam. Place cheese on top. Bake at 350 degrees for 1 hour.
In a buttered casserole dish, place rice and chicken. Mix in bowl together, the orange juice, sherry and cream of mushroom soup. Pour this over the chicken and rice. On top, sprinkle the French onion soup mix. Cook covered for 2 hours at 350°. Stir occasionally.
Dissolve soda in water. Mix ingredients; add the egg whites last. This is a very stiff mixture, but do not moisten. Drop with teaspoon 2 inches apart. Bake in moderate oven (350° or so).
Put the chopped dates, margarine, brown sugar and beaten eggs in a saucepan; cook, stirring constantly, over medium heat until mixture is very smooth and thick. Then set aside to cool.
Dissolve yeast in 1 cup lukewarm water. Dissolve sugar and lard in 1 cup boiling water. Cool to lukewarm; add yeast mixture, egg and then flour (a little at a time). Let rise overnight in refrigerator. Make into cloverleaf rolls or roll out and cut. Bake at 450° for 12 to 15 minutes.
Cook berries or make juice. Use 4 cups sugar to 5 cups juice or berries. Cook in 5-cup amounts (about 25 to 30 minutes). Jelly is done when it flakes off in a metal spoon. Stir often and watch closely.
Pare and core apples. Slice thin and add cinnamon and sugar. Put in prepared crust and dot with margarine. Put on top crust. Bake at 450° for 10 minutes, then reduce heat to 350° and bake for an additional 25 minutes.
Top the ingredients with 1 cup crushed saltine crackers. Bake at 325° for 30 minutes or until brown on top.
Combine sugar, egg, milk and nuts in mixing bowl; mix well. Stir in biscuit mix; beat vigorously for 1/2 minute. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for about 45 minutes (more or less). Keep checking after 30 minutes. Check for sides pulling away like cake, then it's done.
Mix as for butter cake, adding molasses after sugar, then beaten eggs. Sift dry ingredients together and stir in chopped raisins and nuts. Add some of flour mixture to sugar mixture, beat well, then add coffee and flour mixture, alternately. Drop on greased cookie sheet and bake in 375° oven until done, about 15 minutes. The children love these cookies and they are good for them, too.
Pour liquid from hearts into skillet. Add oil, butter, onion and garlic; saute until soft. Add hearts and basil and cook for five minutes (you may wish to cut hearts in half). Take off heat and stir in remaining ingredients. Mix thoroughly. Pour onto 1/2 to 3/4 pound cooked pasta and mix completely. Enjoy!
Wash green beans and trim ends. Arrange beans in a steamer basket and place over boiling water. Cover and steam 8 to 10 minutes or until crisp-tender. Plunge beans in cold water; drain. Combine beans, peppers and salad dressing. Sprinkle with pepper. Cover and chill for 2 hours. Yields 10 to 12 servings.
Combine all ingredients, except soda and popped corn. Bring to a boil over medium heat. Stir constantly. Boil rapidly for 5 minutes (soft boil stage). Remove from heat and stir in soda quickly. Pour over popcorn in a large pan and stir. Bake at 200° for 1 hour, stirring occasionally. Turn out on wax paper and break into clusters. Store in tightly covered containers.
Prepare cauliflower by removing stem and greens. Rinse under water but do not shake to dry. Place in a microwave-safe dish. Cover loosely with waxed paper. Microwave for 8 to 9 minutes on High (100%) or until tender. Meanwhile, combine mayonnaise and mustard to make the tangy sauce. Immediately spoon mustard sauce on top of cauliflower. Sprinkle with cheese. Let stand 5 minutes until cheese melts. Makes 8 servings.
Cream butter and sugar. Add egg and molasses. Sift dry ingredients and add to mix. Add hot water and beat until smooth. Pour in a greased and floured 9-inch pan; bake at 350° for 35 to 40 minutes.
Dissolve cinnamon drops in water over low heat. Pour over apples and mix. Turn into buttered 9-inch pan. Mix flour, sugar and butter to coarse crumbs. Spread over apples. Bake at 350° for 45 minutes or until apples are done.
Mix together. Put in cake pan. Bake at 350° for 30 to 45 minutes.
Brown ground chuck and onion; drain. Add tomatoes and tomato paste, pepper, garlic, salt and Parmesan cheese. Cook on low for 30 to 45 minutes. Cook noodles while waiting for sauce. Add cottage cheese after cooking. Cover casserole dish with noodles and Mozzarella cheese. Keep layering sauce and cheese. Bake at 350° for 45 minutes.
Cut stems from peppers. Remove seeds with small knife (do not split peppers). Stuff with pimento cheese. Chill at least 2 hours. Combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk; set aside. Combine remaining flour and cornmeal. Dip stuffed peppers in milk mixture, then dredge in flour mixture. Pour oil to a depth of 2 to 3 inches. Heat to 375°. Fry peppers, a few at a time, for 1 to 2 minutes on each side or until golden brown. Drain on paper towels. Makes about 12 peppers.
Mix sugar and oil. Add eggs and vanilla. Add dry ingredients and mix well. Stir in by hand the coconut, pineapple, raisins and nuts. Bake at 350° in a greased and floured tube pan for 1 1/2 hours.
Beat eggs one at a time. Add sugar, butter and flavoring. Put salt and soda in sifted flour. Remove 1 cup flour to roll pecans and fruits in before combining in cake. Add floured fruits and nuts and mix well. Pour into a greased and floured Bundt or round cake pan. Bake 3 hours at 250°.
Cream butter and sugars. Add eggs and vanilla. Add other ingredients in order listed. Drop by tablespoon onto cookie sheet. Bake at 350° approximately 10 minutes. Don't overbake. These are great for freezing. Layer between wax paper or parchment, seal in airtight container. Will keep a couple of weeks.
Cook potatoes in jacket with bay leaf. Cool completely. Peel and grate. Melt butter and add to can of cream of chicken soup. Mix until smooth. Add sour cream, 1 cup grated cheese (reserve 1/2 cup), onion and salt and pepper to taste. Place in a buttered 9 x 13-inch pan and bake at 350° for 30 minutes. The last 15 minutes, top with 1/2 cup crushed cornflakes and 1/2 cup grated cheese.
Mix all together and shape like a sausage. Wrap tightly in foil and refrigerate 24 hours. Before baking, poke holes in foil. Bake on broiler pan at 325° for 1 1/2 hours.
Heat bacon drippings; add cabbage, apples, brown sugar, vinegar, water, salt and pepper. Simmer, covered, for 15 to 30 minutes, stirring occasionally. Yields 5 servings.
Spread crescent roll dough on jelly roll pan. Bake according to package directions. Cool.
Boil potatoes for 20 to 30 minutes until tender. Drain, cool and slice. Fry bacon until crisp and drain. In same skillet, saute onion. Add flour, sugar, seasonings, vinegar and water, stirring until mixture begins to thicken slightly. Add bacon, potatoes and crumble in eggs.
Spray a 4-quart pan. Cream 1 cup sugar and butter. Add milk, flour and baking powder. Stir together and pour in pan. Add peeled, sliced peaches on top. Dot with additional butter. Sprinkle 1 cup sugar over. Pour boiling water over mixture. Do not stir! Bake at 375° for approximately 45 minutes. Set pan on cookie sheet or foil in oven.
Cream Crisco and sugar; add eggs. Sift flour, cocoa and salt together 3 times. Add dry ingredients alternately to cream mixture with buttermilk and food coloring. Beat well. Fold in soda and vinegar mixture. Bake in 2 layers at 350° for 30 to 35 minutes.
Pound out chicken breasts until 1/4-inch thick. Melt butter. Add to melted butter, onion powder, oregano, parsley, salt and pepper to taste. (You may also use diced onions.)
Place 1/2 broccoli (cooked and well drained) on bottom of well buttered 9 x 13-inch dish. Mix mayonnaise, cream of chicken soup, cheese and curry (be sure to mix curry with melted oleo). Place 1/2 the turkey over broccoli and cover with 1/2 the mayonnaise, soup and cheese mixture. Continue with remaining layers. Top with buttered crumbs just before baking. Bake at 350° for 30 minutes.
Melt margarine in 13 x 9-inch pan. Pour in layers graham cracker crumbs, coconut, chocolate chips and chopped pecans. Pour can of condensed milk over this. Bake at 350° for 20 to 25 minutes.
Mix sugar, butter and syrup together and cook to a rolling boil. Then add peanuts. Cook until peanuts start to pop. Then cook 5 minutes. Turn off heat, add baking soda and vanilla. Pour in well-greased cookie sheet. Cool, then break and eat.
Dredge pork chops in bread crumbs. Insert 1 clove slice into each chop. Brown lightly in oil. Place in baking dish. Combine and heat all other ingredients. Pour over chops. Bake, covered, for 1 hour. Serve with rice.
Brown ground beef and onion in skillet. Add tomato soup, water, salt, pepper, chili powder, corn and green pepper. Simmer for 15 minutes.
Mix shortening and peanut butter until smoothly blended. Cream in sugar gradually. Stir in vanilla and slightly beaten eggs. Sift dry ingredients and add to creamed mixture in 3 portions. Form dough in 1-inch balls. Place on ungreased baking sheet. Press balls down with floured fork so ridges remain in dough. Bake at 375° for 10 minutes or until golden brown. Yield: 6 dozen.
Mix Jell-O, using only 2 cups of hot water. Add pie filling and crushed pineapple. Set aside to gel.
Mix all ingredients to make a crust. Press into a 9 x 13-inch pan.
Brown meat in butter. Stir in soup mix. Add all other ingredients. Put in 2 1/2-quart baking dish. Bake for 30 to 35 minutes, until bubbly. Serve with green salad, rolls and coffee.
Preheat oven to 350°. Toss turkey with flour and cook onion, celery, thyme and pepper in margarine. Add carrots, water, soup, beans and turkey. Pour into 2-quart casserole and put biscuits on top. Bake 30 minutes. Serves 4.
Drain pineapple, reserving juice. Combine reserved juice and cream cheese; mixing until well blended. Add pineapple and remaining ingredients, except tomatoes and mix lightly. Chill.
In a saucepan mix pineapple juice and pudding; cook until thickened and cool. Toss and chill. Cover with whipped topping.
Remove seeds from pumpkin. Clean off all strings; rinse and drain. Let seeds dry overnight in baking pan. For every cup of seeds, melt 1 tablespoon butter with 1 teaspoon salt. Mix all together and bake in very low oven, about 250°; cool.
Lay cutlets flat with narrow end towards you. Spread cheese on each within 1/4-inch of edges. Fold up long sides, about 1/4-inch. Press into cheese. Roll up from narrow end. Coat each with flour; dip in egg, then roll in bread crumbs. Arrange seam side down in greased 13 x 9-inch baking pan. Chill 30 minutes. Heat oven to 425°. Drizzle melted butter over cutlets. Bake 25 to 30 minutes until juices run clear when meat is pierced.
Grease 2 loaf pans. Preheat oven to 350°. Mix all ingredients with mixer. Pour into greased loaf pans. Bake 1 hour. Cool 10 minutes and remove from pans. Yield: 2 loaves.
Mix all ingredients (not spaghetti) in a large pot and bring to boil. Reduce heat and simmer covered 30 minutes, stirring occasionally. Prepare spaghetti according to package. Serve with meatballs.
Over medium heat in heavy saucepan, cook sugar and and water until sugar is dissolved. Add peanuts and cook, stirring frequently until liquid has turned to sugar coating. Pour onto cookie sheet and bake at 300° for 30 minutes, stirring every 10 minutes.
Cream butter and sugar until fluffy. Add eggs one at a time and beat well after each addition. Stir in vanilla, crushed pineapple and grated lemon rind. Combine raisins, citron peel, cherries and candied pineapple in large bowl. Sift flour with baking powder and salt. Cover fruit with flour mixture. Be sure fruit is well covered. Combine with first mixture and blend well. Spoon into 2 (9 x 5 x 3-inch) pans, which have been lined with greased brown paper. Bake at 275° for 2 hours or until toothpick comes out clean and dry. Turn out on racks to cool. Ice when you wish. Cakes may be used in a week.
Roll out dough to 12 x 16-inch rectangle. Crumble cooked sausage evenly over dough. Spread cheese over sausage. Starting at end roll dough. Pierce through with fork to allow steam to escape. Bake at 350° for 15 to 20 minutes until brown. Cool. Slice into 1-inch sections.
Cook crumbled sausage, onion and garlic in hot oil until sausage is no longer pink. Drain. Add remaining ingredients, except Cheddar cheese, sour cream and green onions. Simmer, uncovered, for 45 minutes. To serve, top each bowl of chili with Cheddar cheese, a dollop of sour cream and green onions. Makes 6 servings.
Combine the cake mix, eggs, milk, oil and frosting in a mixing bowl. Beat until blended. Pour into Bundt pan that has been sprayed with nonstick cooking spray. Bake at 350° for 40 minutes.
Brown onion and bell pepper in butter; remove from pan. Brown ground beef until redness is gone. Add onion, bell pepper, rice, tomatoes, salt, pepper and chili powder. Pour into greased dish. Bake at 350° for 1 hour.
Let set for 20 minutes after mixing. Press in pie pan and bake 7 to 10 minutes at 375°.
Dissolve yeast in water. Stir in sugar, oil and 1 cup flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead until smooth and elastic (5 minutes).
Melt butter and chocolate squares in a pan (low heat). Once melted, add sugar and then can of Carnation milk. Cook over medium heat, stirring constantly, until it thickens (sauce). Add vanilla. Tastes great on almost any flavor of ice cream!
Slice potatoes into greased 9 x 9-inch casserole. Sprinkle with salt and pepper. Mix cream with chicken broth and pour over potatoes. Cover and bake 30 minutes in 350° oven. Uncover and bake another 30 minutes. Sprinkle with cheese and return to oven. Leave until cheese melts.
Cook macaroni; drain. Brown beef and onion; drain. Add 1 1/2 cups of tomato sauce, oregano, macaroni and egg. Place in a 9 x 5-inch loaf pan. Top with strips of cheese and remaining sauce. Sprinkle with Parmesan cheese for serving. Bake at 350° for 30 to 40 minutes. Serves 6 to 8.
In large bowl, combine peanut butter, butter, brown sugar and white sugar. Beat until creamy. Gradually beat in eggs and vanilla. Add flour, baking powder and salt. Blend well. Spread into greased 13 x 9 x 2-inch pan. Sprinkle chocolate chips over top. Place in 350° oven for 5 minutes; remove and run knife through to swirl; bake another 15 to 20 minutes.
Melt margarine. Mix with stuffing. Mix together remaining ingredients. Spread half of stuffing mixture on bottom of 9 x 12-inch pan or casserole dish. Cover with chicken mixture and top with remaining stuffing. Bake at 300° for 1 hour. (Check the crumb mixture as it browns easily.)
In a glass bowl set the white bark and the chocolate chips. Cover and bake at 225° until melted (about 20 to 25 minutes). Remove from oven. Mix in redskin peanuts until all peanuts are covered with chocolate. Drop spoonfuls on wax paper. May harden in refrigerator.
Combine jello, sugar and water in a saucepan; bring to a boil, stirring until jello and sugar are dissolved. Remove from heat. Stir in baby apricots and pineapple. Let stand until cool. Beat condensed milk and cream cheese with mixer until smooth. Stir in jello mixture and nuts. Spoon into a 9 x 13-inch glass dish. Chill overnight. Serve with whipped topping.
Preheat oven to 350°. Butter or spray 4 large loaf pans (9 x 5-inch) or 8 mini loaf pans (7 1/4 x 3 3/4-inches). Stir together in a large bowl the first 5 ingredients. Sift together the next 5 dry ingredients. Add by the cupful to the other mixture; stir until well blended. Add nuts and walnut oil; stir. Spoon into pans and bake for approximately 1 hour. Cool on racks.
Mix all together. Boil 3 minutes. Let cool and then add 2 pints clean, fresh strawberries. Pour into pie shell. Chill several hours. Then cover with 1 small Cool Whip.
Mix all ingredients together. May add more or less of each ingredient, depending on taste and texture desired. May substitute salmon and use instead of tuna in a tuna salad recipe.
Press out crescent rolls in glass pie pan to form pie crust and bake until done. Brown hamburger, onions, green pepper and drain. To hamburger mixture, add tomato sauce, pepperoni, chili hot beans and season with garlic powder and Italian seasoning. Simmer all together about 20 minutes on low-medium heat. Layer in pie crust the meat sauce mixture, then Mozzarella cheese. Top with a layer of Mozzarella cheese. Bake at 350° until top cheese layer is very lightly browned. Let cool and cut into pie slices.
Melt butter in saucepan over low heat. Add marshmallows. Stir until butter is melted. Remove from heat. Add sugar-coated flakes. Add butterscotch chips and coconut. Mix well. Roll into balls about 1 1/2-inches around with greased hands. Allow to stand at room temperature until set, about 1 hour. Makes about 3 dozen. Very good.
Preheat oven to 350°. Place the chicken breasts in a shallow Pyrex dish. Mix the white wine and the chicken soup in separate bowl and set aside. Place a slice of Swiss cheese on top of each chicken breast. Pour the wine mixture over chicken and cheese. Spread an even layer of bread crumbs over the chicken. Slice the butter into small sections and place on top of bread crumbs. Cover with aluminum foil and bake for 45 minutes. Uncover and continue to bake for 15 minutes.
Mix sugar, shortening, eggs, pumpkin and water together. Add dry ingredients to pumpkin mixture and stir well. Divide into 2 well-greased 9 x 5-inch loaf pans. Bake at 350° for 1 hour or until done.
Place chicken snugly, skin side down, in flat baking dish in one layer. Make marinade by mixing together remaining ingredients. Pour over chicken and refrigerate for 6 hours or overnight. When ready, turn chicken, cover dish with foil and bake at 350° for one hour. Remove foil; baste well and continue baking, uncovered, for 15 more minutes.
Combine butter, pecans and flour. Press into a 13 x 9-inch pan. Bake at 325° for 20 minutes. Cool. Combine cream cheese, powdered sugar and 1 cup of Cool Whip. Beat well. Spread on cooled crust. Make puddings as directed, except reduce milk to 1 1/2 cups each. Spread vanilla pudding on cream cheese layer. Spread chocolate pudding on top of vanilla layer. Top with remaining Cool Whip. Sprinkle with Heath or Crunch bar. Refrigerate.
In large, heavy saucepan over medium heat, stir together sugars and evaporated milk. Stir until it starts to boil, then don't stir while it cooks to soft ball stage. Remove from heat and add butter and vanilla. Add marshmallow cream and beat well. Add peanut butter and beat quickly, it will start to set up quickly after peanut butter is added. Pour into buttered 13 x 9-inch pan. (Do not make this on a real rainy or humid day!) When cool, cut in squares. Store airtight.
Cream shortening with 1 cup sugar. Sift together the flour, soda, baking powder and salt. Add alternately 1 cup buttermilk with dry ingredients to the shortening-sugar mixture. Add the vanilla. Pour in a greased, floured 8 1/2-inch square pan. Bake 30 to 35 minutes at 350°.
Heat and stir butter and sugar over low flame. Pour over graham crackers that are placed on a cookie sheet. Put a nut on each square. Heat in 350° oven for 10 minutes. Take out and let cool until topping hardens.
Brown and drain ground beef. Saute onion and celery. Add bell pepper. Add tomato soup, tomato paste and catsup. Stir and simmer 15 to 20 minutes. Add drained green, wax and lima beans and remaining ingredients. Mix altogether; bake, uncovered, for 1 hour at 350°. Serves 25.
Mix all and store in shaker. This is very good to sprinkle on soups and stews. Careful! It's pretty powerful. (I have made large amounts and given in decorated shakers for Christmas.)
Soften cream cheese to room temperature. Mix cheese with sugar, vanilla, egg (yolk only) and lemon juice.
Combine honey, oil, vinegar, garlic, herbs, salt and pepper in shallow pan. Add pork and turn to coat well. Cover and refrigerate 2 to 4 hours. Turn pork occasionally. Remove pan from the refrigerator 30 minutes before grilling.
Boil chicken until done and debone. In a large pan cook macaroni and cheese, then drain. Add butter and milk; mix well. Add cream of mushroom soup. Add chicken and mix well. Top with smashed crackers. Put in a glass pan. Bake at 325° for 15 minutes.
Mix and press into 13x9x2 1/2 inch greased cake pan.