HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use prepared pie crust (Pillsbury all ready pie crust works great). Heat oven to 375°. Sprinkle chocolate chips over bottom of pie crust. Top with pecan halves. Combine brown sugar, corn syrup, eggs and vanilla. Beat well. Pour over pecans. Bake at 375° for 25 to 35 minutes or until top is deep golden brown. Cool. Serve topped with Cool Whip or whipped cream.
Mix flour and salt; cut in shortening, making mixture crumbly. Add water 1 tablespoon at a time until desired texture. Roll out on a floured board. Bake at 425° until brown. Makes one double or two single pie crusts.
Melt margarine and transfer to a 2-quart bowl. Thoroughly combine other ingredients except chocolate. Add to margarine. Grease a 9 x 13-inch pan. Pat peanut butter mixture evenly in pan. Melt chocolate and spread over the peanut butter. Cool in refrigerator and then cut into squares.
Mix all ingredients, adding ginger ale last. Serve over ice. Great for parties and fellowship dinners.
Mix all ingredients together in a large bowl and beat for 2 minutes. Pour into 3 greased and floured 9-inch cake pans. Bake for 30 to 35 minutes. Cool in pan 5 minutes before turning out. Let layers cool completely before icing with Strawberry icing.
Heat oil gently, add onions and cook until well softened. Add tomatoes. Cook until yielding juices, then add the eggplant, peppers and flavorings and cook gently on top of stove or in preheated oven at 350° for 45 minutes. Add zucchini and cook 45 minutes more. Drain off juices and boil to reduce to syrupy liquid. Pour over vegetables, add the chopped basil or parsley and serve hot or cold.
Mix all ingredients and refrigerate for a minimum of 2 hours. Cut lid out of a loaf of round egg, Sheepherder or pumpernickel bread. Scoop out insides in bite-size pieces. When hollow, fill with chilled mix. Dip to eat with pieces of the bread basket.
Stir flour, salt and baking soda in one bowl. With mixer, combine shortening, both sugars, eggs and vanilla in another bowl. Add flour mixture to shortening mixture, using a fork or spoon; do not use mixer. Add chocolate morsels. Roll mixture into 1-inch balls and place on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes. Makes 2 to 3 dozen cookies.
Season	to your taste the chicken using garlic powder (not garlic salt), seasoning salt, black pepper and salt. Cook over coals on grill, turning until meat is almost done. Then dip pieces into bowl containing barbecue sauce to which 1 heaping tablespoonful black pepper and 1 heaping tablespoonful salt has been added. Replace over coals and cook, turning once. Take up and put into large frying pan and cover. Heat until thoroughly hot. Serves 6 to 9 hungry fellows.
Peel tomatoes, cut slices from top and scoop out center. Sprinkle with salt inside to chill. Combine remaining ingredients and mix well. Fill tomato cups. Chill thoroughly. Serve on lettuce.
Cook sausage in a small skillet until no longer pink. Drain well on paper towels. Combine cheeses, sour cream, and chili peppers in a large bowl; stir in cooked sausage. Spread in a 1-quart baking dish. Bake in a 375° oven for 20-25 minutes or till cheese is melted and bubbly, stirring once. Top with chopped sweet pepper, tomato, and sliced ripe olives. Serve immediately with tortilla chips. Serves 8.
Combine crumbs, beef, onion, egg, salt, pepper and 1/2 can tomato sauce; mix well. Form into loaf. Put in 10 x 6 x 1 1/2-inch baking pan. Combine remaining tomato sauce with remaining ingredients. Pour over loaf. Bake in preheated 350° oven for 1 hour and 15 minutes. Let stand for a few minutes before serving.
Combine all ingredients. Freeze in an ice cream freezer according to manufacturer's instructions. Makes 2 quarts. Contains about 160 calories per 1/2 cup. It's rich and creamy.
Place dinner rolls (unthawed) in an angel food or Bundt pan. Sprinkle with dry pudding mix. Bring butter, brown sugar and cinnamon to a boil. Cool. Pour over rolls and sprinkle with nuts. Cover with aluminum foil. Let rise overnight on counter. Next morning, bake in a 350° oven for 30 minutes. Invert on plate and remove pan after 5 minutes.
Mix the cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk in mixing bowl. Add pudding; mix until well blended. Stir in pumpkin and spices; spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts, as desired.
Dice all vegetables very finely. Place 1 sleeve of Ritz crackers on the bottom of a 9 x 13 inch pan. Spread onion and bell pepper over layer of Ritz. Top with mayonnaise. Spread the other sleeve of Ritz over mayonnaise. Top with tomatoes and cucumbers. Pour bottle of salad dressing over vegetables. Finish with final sleeve of Ritz crackers. Chill and serve.
Season cereal crumbs with salt to taste. Dip chicken pieces in Pet milk, then in crumbs. Place, skin side up, on foil covered cookie sheet. Cover with foil; pinch edges together. Bake at 350° for 1 hour. If chicken is larger, may need longer time. Remove foil; cook 15 minutes.
Cook onion in 2 tablespoons of oil until tender but not brown. Stir in undrained tomatoes, chili peppers and oregano. Simmer about 20 minutes until very thick. In skillet, dip tortillas in 2 tablespoons of hot oil about 10 seconds or just until limp. Drain on paper towel. Cut cheese in about 12 strips. Place 1 strip of cheese and 2 tablespoons of sauce down center of each tortilla; overlap edges. Arrange on baking sheet seam side up. Bake, covered, in a 350° oven for 8 minutes. Uncover; bake 3 to 4 minutes more. Open tortillas and add sour cream. Roll up. Serves 6.
Spread hamburger in bottom of casserole dish. Place sliced potatoes and carrots on top. Then mix in cans of tomato soup and 1/2 can water (or milk if preferred). Use basil when browning hamburger and can add onion to taste. Add salt and pepper before placing in oven. Bake at 350° for 30 to 45 minutes, depending on oven. Add cheese last 15 minutes. Dish is done when potatoes are tender. Will take less time if potatoes are preboiled.
Brown ground beef, then drain. Add spices, onion, garlic, pepper, tomato paste and beans. Simmer over low heat for 30 minutes. Layer bottom of baking dish with chips, then mixture, more chips and beef mixture, etc. Top with cheese. Bake at 350° for 25 to 30 minutes. Serve hot!!
In a 2-quart glass round baking dish, combine spaghetti, eggs and Parmesan cheese. Press mixture against bottom of dish to form the "crust." Microwave on High power 1 1/2 to 2 minutes, or until heated. Add cottage cheese; spoon over top of spaghetti. Arrange pepperoni slices over cottage cheese layer. Spread sauce evenly over top. Cover with plastic wrap. Cover; microwave on High power for 7 to 10 minutes, or until mixture is hot. Sprinkle shredded Mozzarella cheese over top. Let stand, covered, for 5 minutes before serving. Yields 6 servings.
In large bowl of mixer, beat banana, margarine, sugar, cinnamon and vanilla at high speed until well blended. Beat in egg. Combine flour and baking powder. Stir in flour mixture until well blended. Spread evenly in well greased 13 x 9 x 2 inch baking pan. Sprinkle with nuts. Bake in preheated oven at 350° for 25 minutes or until toothpick inserted in center comes out clean. Cool on rack and cut into 30 bars.
Cream the butter, sugar and Crisco until sugar dissolves. Add beaten eggs. Sift together the flour and baking powder. Add flour and milk alternately to first mixture. Add flavorings. Place in cold oven and turn on to 325° for 1 1/2 hours.
Mix together all the ingredients, except crackers and margarine. Crush the crackers and mix together with the melted margarine. Top the vegetable mixture with the buttered crackers. Cook for 30 minutes at 350°.
Combine all ingredients in saucepan. Bring to a boil, stirring until sugar is dissolved. Cool. Refrigerate covered. The spices can be left in the cider for 5 to 7 days. Heat to serve.
Mix flour, sugar, baking powder and salt; set aside 1/2 cup for top. Add eggs and milk to remaining crumb mixture. Stir.
Put flour of love, good looks and sweet temper into a well-furnished house. Beat the butter of youth to a cream. Mix together blindness of faults, self-forgetfulness, powdered with dry humor into sweet argument and add them to the above. Pour in gently rippling laughter and common sense. Work it all together until well mixed. Then bake gentle forever.
Soak beans according to package directions; drain off water. Place beans in a large pot. Add enough fresh water to cover beans by about 2 inches. Add carrot, onions, chicken broth, salt substitute and cayenne pepper. Bring to boil, then reduce heat and simmer covered until beans are done (at least 1 1/2 to 2 hours). Stir occasionally and check for adequate water level. Prepare rice according to package directions. Serve beans on top of rice.
Brown and drain ground chuck. Mix with meat, taco sauce, rice and chilies. Layer in 9 x 13-inch pan crushed chips, meat and cheese. Repeat layers. Bake at 350° until cheese is bubbling.
Bake sweet potatoes at 350° for about 1 hour. Peel, slice and place in a buttered 9 x 13-inch baking dish.
Place rhubarb in a greased 9 x 13-inch pan. Sprinkle with sugar.
Beat eggs; add sugar, corn meal, vinegar and melted margarine.	Pour into pie shell and bake at 350° until done, about 35 to 40 minutes.
Place layer of potatoes first, then vegetables, in crock-pot. Place meat on top. Mix tomato soup and water together; pour over top of meat. Cover; cook on low for 7 to 9 hours (high 3 to 4 hours). Stir occasionally.
Mix all ingredients and turn into buttered casserole dish. Bake at 350° for 40 minutes.
Combine soup, milk and pepper. Stir in chicken, vegetables, and mushrooms. Pour into greased 2 quart baking dish. Combine cereal, margarine, and thyme. Sprinkle over top of mixture. Bake at 350 for 35 to 40 minutes or until brown and bubbly.
Pour enough boiling water over raisins to cover; let stand 10 minutes. Drain. Sift together flour, salt, soda, cinnamon, nutmeg and cloves into bowl. Add shortening, sugar, egg and water. Beat until smooth, about 2 minutes. Stir in raisins and oatmeal. Roll dough out on lightly floured board or canvas to 1/4-inch thickness. Cut with floured 3-inch round cutter. Place on ungreased cookie sheet. Sprinkle with granulated sugar. Bake at 375° for 10 to 12 minutes. Makes 2 1/2 dozen cookies.
Heat cider and cinnamon stick in large pan. Bring to boil and simmer, covered, 5 minutes. Add remaining ingredients and simmer, uncovered, 5 minutes longer. Keep hot over low heat or reheat in small batches. Makes 20 cups.
Stir vinegar, sugar and other dry ingredients together. Pour over cucumbers, peppers and onions. Let stand in refrigerator 2 or 3 days before using. Keeps in fridge indefinitely.
Brown rice in oil. Add water, garlic, cominos and tomato sauce. When it starts to boil, cover and reduce heat. Simmer for 15 minutes. Do not uncover during cooking.
Mix sugar, cornstarch, butter and salt until smooth. Add milk and beaten egg yolks. Cook until thick. Add 1 teaspoon vanilla. Beat egg whites until stiff. Add 1 teaspoon vanilla, 1 teaspoon cream of tartar and 1 cup sugar. Beat some more. Put meringue on pies and brown in 375° oven. Can divide recipe and make 1 pie.
Sift together flour, cocoa, sugar, soda, salt and baking powder. Stir until blended. Add prunes, vanilla, eggs and milk. Stir just until blended. Combine coffee and boiling water and stir until dissolved. Stir into batter until blended.
Combine ingredients except pineapple, bananas and peanuts. Cook sauce until thickened. Allow to cool, mix fruit and peanuts, pour dressing over fruit.
Crush Oreo cookies in blender. Set aside. Combine and blend until thick the pudding mix, milk and vanilla. Set aside. Combine margarine, whipped topping or Cool Whip, cream cheese and powdered sugar. Set aside.
Heat oven to 325°. Grease generously bottoms only of 2 loaf pans (9 x 5 x 3-inches). Blend all ingredients on low speed one minute, scraping bowl constantly. Beat on medium speed one minute. Pour into pans. Bake until wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool 10 minutes. Remove from pans. Cool completely. (If using self-rising flour, omit salt, baking soda and baking powder.)
Heat half can of nectar to mix with dry jello, then add rest of cool nectar when dissolved. Pour half mixture into mold; place in refrigerator to firm. Mix cream cheese and sour cream together. Add oranges and mix with remainder of jello mix. Put on top of firmed jello. Refrigerate. Cool Whip may be added to top just before serving.
Dissolve yeast in warm water in large bowl. Mix in ginger and 1 tablespoon sugar. Put in warm place until mixture bubbles (15 minutes). Stir in remaining sugar, milk, salt and oil. With mixer on low speed, beat in flour, 1 cup at a time, beating well after each cup. Add last cup with heavy spoon. Add flour until dough is heavy and stiff, but not too sticky to knead. Kneading is not necessary. Divide into 2 well-greased 1 pound coffee cans. Cover with well-greased plastic lids. Let covered cans stand in warm place until dough rises and pops off lids (45 to 60 minutes). Put lids aside. Bake at 350° for 45 minutes. Crust will be very brown. Brush top lightly with butter. Cool 5 to 10 minutes on wire rack. Loosen crust around edge with knife. Remove from can and cool upright on rack.
Preheat oven to 350°. Mix butter and brown sugar, add 2 egg yolks then stir in flour. Press into ungreased 9 x 13-inch pan. Bake for 10 minutes. Let stand few minutes then spread jam over crust. Beat egg whites until stiff and add sugar and cinnamon. Fold in pecans and spread over crust and jam. Bake 25 minutes more until topping is golden brown. Cool slightly, then cut into bars.
Mix all together and bake 1 hour at 350°. Makes 6 servings.
In a large mixing bowl, using an electric hand mixer, thoroughly mix all ingredients except the chocolate chips. Stir in the chocolate chips. Pour cake batter into a well-greased tube or Bundt pan. Bake at 350° for 45 to 55 minutes or until toothpick inserted in center comes out clean. Enjoy cake as is or frost after cooling with a favorite chocolate icing. Yields 1 cake, 20 servings.
Plump raisins by soaking in hot water for 5 minutes. Drain. Mix all ingredients and chill. Makes 2 servings. A sweet taste can be added with 1 package Sweet 'N Low.
In a large bowl, place tuna, olives, broccoli florets, cheese, tomato, onion and almonds or sunflower seeds. Toss lightly to mix ingredients. In a small bowl, combine mayonnaise or salad dressing, milk, mustard, garlic powder, black pepper and hot pepper sauce. Beat with a fork to blend. Pour over broccoli-tuna mixture; gently fold until ingredients are lightly coated. Chill well. To serve, eat as a salad or use as a sandwich filler in pita breads or buns. Makes 4 servings.
Saute onions and celery in butter. Add tuna, soup, mushrooms and water; add noodles. Put into a 12 x 6-inch baking dish. Sprinkle with potato chips and paprika. Bake at 350° for 1 hour. If you are using 9 x 13-inch pan, bake 40 minutes.
Grease 13 x 9-inch pan. Put bread in bottom; sprinkle cooked, crumbled sausage over bread. Add cheese and mushrooms. Combine eggs, milk and seasonings. Pour over bread mixture. Refrigerate overnight. Bake at 350° for 40 minutes.
Mix lemonade and Eagle Brand milk together; fold in Cool Whip. Pour into crust. Let chill 3 hours. Store unused portions in icebox.
Mix all ingredients, except chocolate bits and nuts, and put in large pan. Mixture is crumbly. Bake in slow oven at 325° for 15 to 20 minutes. Then melt chocolate bits and pour over top while cookies are still warm. Sprinkle with chopped nuts. Do not cut until cold.
Mix together well. Form a roll with a pound (half). Wrap in Saran Wrap and refrigerate 24 hours.
Cook beef, then add the rest. Put in oven at 375° for 1 hour or until done.
Combine sugar, sour cream, syrup, butter and salt in saucepan. Bring to a boil slowly, stirring until sugar dissolves. Boil without stirring (cover saucepan) for 3 minutes over medium heat to 236° on candy thermometer or soft ball stage. Remove from heat. Let stand 15 minutes. Do not stir. Add vanilla. Beat until mixture starts to lose gloss or for about 8 minutes. Stir in cherries and nuts. Pour quickly into greased shallow pan (9 x 9-inch). Cool and cut into squares.
Mix first 3 ingredients together and press in bottom of a 13 x 9-inch pan. Bake at 400° for 8 minutes. Let mixture cool.
Drain pineapple. Mix with all ingredients. Place in pie crust and chill.
Beat the 1 cup sugar into cream cheese until mixture is smooth and creamy; add the chopped pecans. Spread evenly in crumb crust. Bake in 325° oven for 20 minutes. Remove from oven; spoon mixture of sour cream, sugar and vanilla evenly over top of pie. Return to oven; increase temperature to 350° and bake 10 minutes longer. Garnish with pecan halves. Chill before serving.
Mix all except noodles together with beater or blender. Add noodles. Pour into greased baking dish. Use any size depending on how deep you want pudding (8 x 11-inch or 11 x 13-inch). Sprinkle with cinnamon. Bake at 350° until done (approximately 1 hour).
Soften gelatin in 1/2 cup of cold water. Add to boiling water and stir until dissolved. Add 1/2 cup of cold water, vinegar, salt, sugar and a few drops of green food coloring. Chill until mixture thickens. Fold in other ingredients. Chill until ready to serve. Serves 8.
Mix together shortening, sugar and eggs until fluffy. Stir in milk and vanilla. Sift together dry ingredients and add to first mixture. Place 1 tablespoon of batter on ungreased cookie sheet. Place spoonful of any kind of pie filling on top of dough mixture and top with additional 1/2 tablespoon of dough. Bake at 375° for 10 to 12 minutes. Fill with any cookie or pie filling that you choose.
Saute onion, celery and green pepper in margarine until vegetables are tender. Stir in chili sauce. Combine 1/2 cup this mixture with ground beef, bread crumbs, egg, salt and pepper.
Drain fruit salad and mandarin oranges. Drain pineapple juice (about 1 cup) and mix with instant vanilla pudding. Set aside for dressing. Mix all ingredients; add dressing and mix well. Refrigerate several hours or overnight. Yields 6 servings.
Heat oven to 350°. Lightly grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2 inches apart in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm or cold. Makes about 7 dozen.
Bring potatoes to room temperature. If leftover, cold. Beat egg yolks into potatoes until well mixed. Stir in cheese, onion, pepper and seasonings. Whip egg whites to soft peaks. Fold into potatoes. Spoon into well buttered casserole (1 1/2-quart). Sprinkle with paprika. Bake at 375° for 25 to 30 minutes.
Mix first 4 ingredients together and let stand 2 hours. Combine the last 3 ingredients. Heat this mixture. Drain cukes. Pour sugar mixture over cukes. Let stand overnight in refrigerator, then freeze.
In medium saucepan over medium heat, boil the cider, uncovered, for 25 minutes or until reduced to 1 1/2 cups. Remove 1/4 cup and reserve the rest for sauce. Place apples in large saute pan and pour 1/4 cup of reduced cider and 2 tablespoons of rum over top. Cook, covered, for 3 to 4 minutes. Combine dry ingredients in small bowl. Mix gently into apples with rubber spatula.
In a large bowl, combine sugar, salt, yeast and 2 cups flour. In pan, heat margarine and water until very warm (120° to 130°). Beat liquid into dry mixture until blended. Increase speed to medium. Beat 2 minutes. Beat in egg. Continue beating 2 minutes more. With spoon, stir in remaining 3 to 4 cups flour to make a soft dough. Turn on floured surface. Knead 10 minutes. Shape into ball. Let rest 10 minutes. Shape and raise 1 hour. Bake 15 to 20 minutes in a 400° oven.
Mix sugar and cocoa; add to margarine. Heat to melt sugar. Add milk. Cook to desired consistency. May be reheated. Great over pound cake or ice cream.
Saute onion in butter until golden. Add water, milk, salt, and pepper. Bring to a boil. Stir in potatoes. Serves 5.
Combine all ingredients except pecans. Mix well and spoon into lightly greased casserole (1 1/2-quart). Sprinkle pecans over squash mixture. Bake, uncovered, at 350° for 50 to 55 minutes.
Combine spinach, watercress, radishes and onion in a large salad bowl. Combine remaining ingredients, stirring well. Pour dressing over salad; toss lightly. Serve immediately. Yield: 6 servings (46 calories per serving).
Heat oil in Dutch oven; brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper. Simmer covered 1 1/2 to 2 hours or until meat is tender. Add potatoes and carrots; cook until tender. Mix flour and water; stir into stew. Cook and stir until thickened and bubbly. Remove bay leaf. Yields 8 to 10 servings.
Cut chicken into small pieces. Place chicken in bottom of a 9 x 11 casserole. Mix together the soups and sour cream. Pour over chicken. Prepare 1 package Pepperidge Farm dressing by directions on package. Put on top. Bake at 30 to 45 minutes in 350° oven or until bubbly and brown.
Sift flour, salt and sugar into bowl. Cut in butter and shortening with a fork or pastry blender until mixture is consistency of corn meal. Sprinkle water over mixture, a tablespoon at a time. Mix lightly with a fork until pastry holds together and leaves sides of bowl clear. Chill 1/2 hour.
Boil and drain macaroni. Brown beef and onion together. Drain. Layer all ingredients in a 9 x 13-inch pan. Bake at 375° for 45 minutes.
Place milk in large bowl. Mix in shortening, molasses and salt. Add yeast mixture. Gradually mix in flour. Let stand for 20 to 30 minutes, then knead for about 10 minutes or until smooth. Let rise until double in bulk in a greased bowl, covered with a damp cloth, about 1 1/2 hours at room temperature. Knead lightly and form into loaves. Makes 2 large or 3 small loaves. Put in well-greased pan. Let rise until almost double (about 1 hour). Bake at 375° for 40 minutes for small loaves, 50 minutes for larger loaves, or until done. Can add raisins, if you like. Delicious.
Prepare cake according to directions. Bake in a 13 x 9 pan. Cut cooled cake into small pieces. Place 1/2 cake pieces in bottom of deep bowl. Mix 1 package pudding with 2 cups milk. Pour over cake. Spread 1 container Cool Whip over pudding. Sprinkle 1/2 crushed candy over Cool Whip. Repeat the layers. Chill before serving. Serves 10 to 15.
Soften gelatin in cold water; dissolve over hot water. Combine buttermilk, 3/4 cup sugar, pineapple, vanilla and gelatin; mix well. Turn into refrigerator tray. Freeze until firm. Break in chunks; turn into chilled bowl. Beat smooth with electric or rotary beater. Beat egg white to soft peaks; gradually add 1/4 cup sugar, beating to stiff peaks. Fold into pineapple mixture. Return to cold tray. Freeze firm. Serves 4 to 6.
Cream sugar and butter; add well beaten eggs. Gradually add dry ingredients, sifted together. Add preserves, vanilla and nuts. Bake in loaf pan for 1 hour at 300°. Frost with icing, if desired.
Drain fruit and reserve a few cherries and orange sections for garnish. Let cream cheese stand at room temperature to soften or soften in microwave. Beat until fluffy and blend in sour cream, sugar and salt. Fold in fruits, marshmallows and pecans. Pour into loaf pans and freeze.
Mix butter, poppy seed, Worcestershire sauce, mustard and onion together to make filling. Slice rolls in half; spread filling on each side. Top with ham and cheese slices. Close rolls, like sandwiches, and put back in tray and plastic bag purchased in. Refrigerate until needed. Remove plastic bag and heat in tray in oven or in toaster oven for approximately 10 minutes at 300°.
Peel potatoes. Grate into mush. Add eggs, salt, garlic, marjoram, parsley and about 1/4 cup milk. Add flour to make batter thicker. Mix well.
Drain pineapple. To juice, add water to make 2 cups liquid. Boil. Add jellos and salt. Let cool until slightly thickened but not set. Fold in remaining ingredients. Put in mold and chill.