HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together 3/4 cup sugar and cornstarch. Toss with 6 cups fresh blueberries and 1 teaspoon grated lemon rind until coated. Turn into deep 1 1/2 casserole. Roll out single crust pastry 1-inch larger than casserole. Cover filling with pastry. Flute edge; cut slits in top. Bake in 425° oven 30 to 35 minutes or until bubbly and crust is browned. Serves 6 to 8.
Heat oven to 400°. Mix shortening, sugar and egg. Stir in orange juice and rind. Measure flour by dip level; pour method or by sifting. Blend dry ingredients; stir in . Drop by rounded teaspoonfuls 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes.
Combine cheeses and mix thoroughly with mixer. Add onion and mix well. Refrigerate. Shape into ball and roll in nuts and parsley.
Coat a casserole dish with the cooking spray (optional). Mix all ingredients, then bake at 350° for 30 minutes. Stir after 15 minutes of cooking. Continue cooking for about another 30 minutes.
Spray skillet with Pam. Cook potatoes and onion on medium heat, covered, turning often with spatula. Season to taste with Mrs. Dash, pepper and Parmesan.
Mix the Miracle Whip and sugar together in a small bowl. Cut broccoli flowerets into bite size pieces and put in large bowl. Add purple onion, cheese and Bac*Os to the broccoli; mix well. Add Miracle Whip-sugar mixture to large bowl; stir until well coated.
Take Frito Lay bean dip and spread on a large round plate. Mix avocados, salt, and lemon juice until smooth and spread on top of bean layer. Mix together sour cream, mayo, and taco seasoning and spread on next. Mix together tomatoes, sharp cheddar cheese, green onion and ripe olives. Spread on top and serve with tortilla chips
Mix the flour, salt and butter together using your hands, until crumbly. Add cold water a little at a time until dough barely sticks together. Form into a ball and roll out on a floured board. Roll from center toward outer edges. Put into an oiled pie pan.
Thaw bread dough, don't let it rise. When thawed, cut each loaf into 8 slices and each slice into 4 pieces (64 pieces in all). Spread them in a buttered 9 x 13-inch pan. Mix sugar, cinnamon, 1/2 cup brown sugar, cloves, nuts and Jell-O. Sprinkle this evenly over dough. Pour 1/4 cup melted butter over dough. Let rise until double. Bake at 350° for 30 minutes.
Cook and drain macaroni; add remaining ingredients and place in a greased casserole dish. Bake at 350° for 45 minutes. Serves 4 to 6.
Place ingredients in large casserole dish or Dutch oven in the order given. Cover tightly and bake 4 hours in a 250° oven. Serves 6 to 8 persons.
Cook chicken in 4 cups water and 1/2 teaspoon salt. Bring to a boil and simmer 45 minutes. Drain 2 cups of broth. Chop chicken into small pieces. Cook carrot and onion in broth; add mushrooms and peas. Dissolve cornstarch in 2 tablespoons water. Add to vegetables, stirring constantly. Cook over medium heat; stir until bubbly. Add chicken, 1/4 teaspoon salt and pepper.
Beat sugar, margarine and eggs until fluffy. Add chocolate syrup. Beat in flour, vanilla and salt. Pour into greased 10 x 15 -inch pan. Bake at 350° for 20 to 25 minutes; cool.
Separate eggs. Beat egg whites until stiff. Set aside. Combine sugar and egg yolks. Then add hot water. Combine flour, baking powder and salt. Add to egg yolk mixture. Fold in egg whites. Bake at 350° for 30 to 35 minutes for cake. Bake at 350° for 15 minutes for cupcakes.
Combine sugar and milk in saucepan; stir over low heat until sugar is dissolved. Add dates; cook to soft ball stage. Turn candy onto cold damp towel; roll towel around candy and refrigerate for several hours. Shape candy into balls. Dip into lime juice and roll in sugar.
Mix together pretzels, margarine and sugar. Press into 13 x 9-inch pan and bake at 400° for 8 to 10 minutes. Do not overbake! Mix Jell-O, boiling water and strawberries. Stir until dissolved. Place in refrigerator to cool for 30 minutes. Mix cream cheese and sugar. Fold in Cool Whip. Spread over pretzel mixture. Pour cooled Jell-O on top and refrigerate. Let set 4 to 5 hours before serving.
Simmer the first 3 ingredients over low heat until jello is dissolved, then mix with the remaining ingredients. Refrigerate 3 to 4 hours before serving.
In large bowl combine first four ingredients. Cut up chicken. Add to broth in large pot. Roll dumplings thin. Add to boiling broth. Cook, uncovered, until tender. Stir often to prevent sticking.
In large mixer bowl, combine 1 1/2 cups flour, rolled oats, yeast, sugar and salt. Mix well. Heat buttermilk, water and oil until very warm. Add to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, gradually add raisins, sunflower seeds, sesame seed and enough flour to make a firm dough. Knead on floured surface until smooth and elastic (5 to 8 minutes).
Mix ingredients together and freeze. Will keep in the freezer for a few weeks. Makes a great summer cooler.
Brown meat. Drain. Mix meat, vegetables, onion, tomatoes, tomato sauce, and tomato paste. Add 1 large can of water. Cook until onions are clear.
Mash up Oreo cookies real fine and set aside. Mix with mixer until smooth the cream cheese, sugar and margarine. Mix together with the above mixture until thick the pudding and milk. Fold in Cool Whip. In a casserole dish, put a layer of pudding mixture, then a layer of cookie crumbs. Repeat layers, ending with cookie crumbs.
Thaw bread dough and let rise. Roll out dough in an oblong 9 x 13-inch pan. In center of dough, put ham, salami and Mozzarella cheese. Fold both sides in (like a blanket) and crease on each end. Beat egg white and spread on top. Sprinkle with Parmesan cheese. Bake in a 375° oven for 20 minutes or until light brown. Slice and serve.
Cream together cottage cheese and seasoning mix. Add the cream cheese; cream until smooth. Spread on serving platter. Cover with the sour cream. Chop the lettuce, tomatoes, black olives, onions (chopped small) and Cheddar cheese. Sprinkle on top. Cover with Doritos.
Heat margarine in a 13 x 9 baking dish in 325° oven until melted. Tilt dish to coat bottom. Beat eggs, sour cream, milk and salt in large mixing bowl until blended.
Mix mayonnaise and scallions together. Spread on both sides of eggplant slices. Dip in crumbs. Place on cookie sheet. Bake for 15 minutes in a 375° oven. Turn over and bake for 15 minutes longer until tender. Sprinkle with salt.
Mix all ingredients in big bowl. Pour into 2 pie shells and bake at 375° for 35 to 40 minutes or until lightly browned on top and bottom.
Preheat oven to 350°. Mix margarine, corn syrup, brown sugar and vanilla. Add egg and chocolate chips. Stir in oats. Pour into rectangular cake pan (smooth mixture down; do not pack). Bake for approximately 20 minutes.
Prepare instant mashed potato mix as per directions on box. Add peas, cheese and onion powder. Mix ingredients together. Open crescent roll. Place spoonful of mixture in center of opened crescent roll. Fold in the corners to create a "bundle." Place on cookie sheet and bake until golden brown at 375°.
Combine the first 5 ingredients together and press 3/4 of the mixture in a 13 x 9-inch pan. Bake for 10 minutes at 350°. Remove from oven and pour chocolate chips over mixture. Combine the 6 tablespoons flour with the caramel and pour over chocolate chips. Sprinkle remaining 1/4 mixture on top. Bake 15 minutes longer. Cool and cut into bars.
Beat pudding and milk in electric mixer until blended well. Add Cool Whip and beat. Add lemon juice last. Pour into crusts and refrigerate overnight.
Dissolve gelatine in 1/4 cup cold water. Add 1 cup boiling water and juice from pineapple. Let cool until it starts to jell. Add pineapple and 3/4 of Cool Whip and nuts; mix. Crumble 1/2 of cake and put in bottom of 9 x 13-inch pan. Spoon half of pineapple mixture over cake. Crush down until all cake is covered. Crumble rest of cake over that. Cover with remaining pineapple mixture. Spread rest of Cool Whip over all. Sprinkle with coconut. Refrigerate until set.
Prepare macaroni; drain. Brown hamburger and onion; drain. Add tomato sauce, 1/2 teaspoon salt and other seasonings. Simmer 5 to 10 minutes. Beat milk, egg and 1/2 teaspoon salt. Blend with macaroni. Spread in greased 10 x 15-inch jelly roll pan. Cover with meat; top with cheese. Bake at 350° for 20 minutes. Let stand 5 to 10 minutes, then cut. Makes 6 servings.
Add coconut and pecans to remaining ingredients. Pour in 9 x 13 pan and bake 35 to 40 minutes. Let cool.
Cream sugar and shortening together, then add the whole eggs and two egg yolks. Add sour milk alternately with the flour. Dissolve the soda in a little of the sour milk. Sift baking powder with flour.
Sift dry ingredients together. Add egg, butter, orange juice and water. Mix until dry ingredients are moistened. Fold in nuts, cranberries and orange rind; pour into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 325° about 1 hour and 10 minutes.
Place roast, fat side down, on microwave roasting rack in 2-quart glass dish. Microwave on High 5 minutes per pound. Turn roast fat side up. Make several slits diagonally through fat. Pour on half of glaze. Insert probe; set temperature control to 165° and vari-cook on Roast. Remove from oven. Pour on remaining sauce. Let stand 10 minutes, covered in aluminum foil.
Cream sugar and butter. Add egg yolk. Beat well. Add the flour, which has been sifted with the cinnamon. With your hands, knead the dough in the bowl until the mixture holds together. Spread dough on an ungreased cookie sheet into a 14 x 9-inch rectangle. (The dough can also be rolled by a floured rolling pin.) Beat egg white slightly. Brush onto cookie dough. Sprinkle lightly with the nuts. Bake at 275° for 30 to 40 minutes, or until lightly browned.
Melt butter in saucepan. Add brown sugar and heat slowly until blended. Add crushed Rice Krispies; toss well to coat. Remove from heat and add nuts and coconut. Save 1 1/3 cups mixture. Put remainder in bottom of 13 x 9-inch pan. Spread ice cream on top, then sprinkle with reserved mixture. Freeze. Serve cold.
Preheat oven to 350°. Mix together ham, cheese, mayonnaise and onion. Place 1/3 cup mixture on bottom of each roll. Cover with top half of roll. Wrap individually with foil. Bake 15 to 20 minutes or until hot and cheese begins to melt.
Dissolve yeast in water. Add salt and oil, then add flour and mix. Knead 15 minutes. Grease pizza pan; dust with corn meal. Spread dough onto pizza pan. Cover with sauce, cheese and meat. Bake at 450° for 10 to 15 minutes. Makes 2 pizzas.
Brown meat; saute pepper and onion. Mix with beans and seasonings. Bake for 45 minutes at 350°.
Put in roaster; cover with pieces of chicken. Sprinkle with package of onion soup mix; cover. Bake at 350° for 2 hours.
Cream butter. Add sugar and cream well. Blend in eggs, 1/3 cup peanut butter, baking soda, salt and vanilla. Add flour and oats. Spread in buttered 13 x 9-inch pan. Bake at 350° for 22 minutes. Sprinkle with chocolate chips. Let stand 5 minutes. Spread. Mix confectioners sugar, 1/4 cup peanut butter and milk and spread on morsels.
In blender container, combine 2 eggs, 1 can salmon (drained), 1/3 cup heavy cream, 1 1/3 tablespoons each wine and capers, 1 teaspoon paprika, 1/4 teaspoon salt and dash of pepper. Cover and blend 10 to 15 seconds until mixture is smooth, salmon still has texture. Place salmon mixture in a large bowl. Repeat blender process twice more with the same volume of ingredients, and add each new mixture to bowl. Stir in scallions and chopped parsley. Pour salmon into well-greased 9 x 5 x 3-inch glass loaf pan or 2-quart souffle dish. Bake in preheated 350° oven 1 hour or until mousse is firm to touch. This mousse may be served cold. Cool, chill and then unmold before cutting into slices. Accompany with horseradish cream made by beating 1 cup heavy cream, horseradish to taste and 1 teaspoon salt. Yields 6 servings.
Combine sugar and honey in large saucepan. Cook over moderate heat, stirring frequently, only until mixture bubbles. Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies. Stir until well coated. Press mixture into buttered 13 x 9-inch pan.
Cook lasagna. Cut each strip in 3. Bake sausage links. Cut each in 2. On each strip (piece) of lasagna, lay a piece of sausage and a piece of cheese. Roll each one.
Combine cream cheese, sugar, vanilla and egg yolk and blend well. Unroll one package crescent rolls and place in bottom of greased 9 x 13-inch cake pan. Pour cheese mixture on top and place the other package crescent rolls on top. Froth egg white, brush on top. Sprinkle with cinnamon and sugar. Bake at 350° for 30 minutes. Cool to room temperature, then refrigerate. If desired, sprinkle with powdered sugar.
Crush vanilla wafers. Mix all ingredients, except sugar and milk, together loosely. Boil sugar and milk for 3 minutes. Pour over mixture and mix well. Pack in pan of choice (tube, loaf, etc.).
In a heavy 3 or 4-quart pot, brown the meat, onion and garlic in the olive oil. Add the tomatoes and paste, the mushrooms, basil, parsley, salt and pepper. Simmer for 1 1/2 hours. Cook the lasagne noodles according to the package directions.
Melt Velveeta. Brown and drain hamburger and sausage. Add browned meat, melted cheese, Italian seasoning and tomato paste. Simmer 5 minutes, stirring constantly. Spread on bread. Bake at 400° for 10 to 15 minutes. Sprinkle with Mozzarella cheese. Bake until cheese is melted.
Combine all ingredients in cooker and stir thoroughly. Cook on low 7 hours, on high 3 1/2 hours, or on automatic 5 hours. Remove chicken pieces from soup. Discard skin and bones and return meat to soup. Yield: 6 servings.
Peel potatoes; cube and cook. Drain potatoes. Cube cheese and add to potatoes. Mix through. Put lid on pan and let set for 10 minutes or until cheese melts. Mash with hand masher. Cook shells according to directions on box. Drain. Cool and stuff with potatoes and cheese mixture. Saute sliced onions in butter. Layer shells in pan and top with butter and onions. Slow heat to warm all ingredients.
Mix all dry ingredients. Add to flour mixture, the milk and canola oil, then drop in the egg. Mix until texture is somewhat smooth (a bit looser than cookie dough).
Remove stems from mushrooms. Chop stems. Cook and stir stems, green onions and garlic in margarine until tender. Remove from heat. Stir in remaining ingredients.
Mix all ingredients, reserving small amount of nuts and noodles to place	on top. Bake	40 to 45 minutes. You may increase the amount of nuts and leave them whole.
Drain the pineapple, reserving 1/4 cup of the juice; set aside. In a medium bowl, combine sugar and flour. Add the butter and 1 cup cheese; mix well. Gently stir in pineapple. Pour into a greased 1 1/2-quart baking dish. Sprinkle crushed crackers on top; drizzle with reserved pineapple juice. Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly around edges. Remove from the oven and sprinkle with the remaining cheese. Yields 6 servings.
Preheat 325 F. Coat 9 inch square baking dish with cooking spray. Melt chocolate chips in double boiler and let cool slightly. Place wafers or (chocolate graham crackers) in a plastic bag and crush with rolling pin to form a fine crumb. Sprinkle over bottom of prepared pan.
Mix all ingredients together, except beef. Tear beef in small pieces. Take cheese mixture and roll into ball. Place beef all around cheese ball. Chill for a few hours and serve.
Cook Rice a Roni as directed on box except use chicken broth instead of water. Melt 1/2 stick of margarine in a skillet and add bell peppers, onions, celery, sage and mushrooms. Cook until tender. Remove from heat and add to Rice a Roni. Add chicken and salt and pepper to taste. Pour into baking dish. Melt remainder of margarine and drizzle over top. Bake at 350 degrees for 30 minutes.
Beat eggs. Add sugar gradually until thick. Add remaining ingredients. Fill container to 4-inches from top with regular milk or more half and half or whipping cream. Add other flavorings, if desired (2 to 4 cups fresh fruit or 1/4 cup finely ground coffee or instant coffee is yummy). Makes 2 quarts.
In 8-inch skillet over medium-high heat, heat oil; add onion and garlic. Cook 1 to 2 minutes, stirring frequently until onion is crisp-tender. Remove from heat; cool slightly.
Combine all ingredients. Put in greased baking dish. Bake at 375° for 30 minutes. Uncover and bake 10 more minutes.
Mix sweet potatoes, white sugar, eggs, vanilla, milk and 1/3 cup melted butter. Pour in a greased casserole dish.
Saute celery, onion and bell pepper with garlic in margarine. Remove garlic cloves. Mix in large bowl: ground chuck, sausage, cheese, veggies, bread crumbs and egg whites. Form into meat balls of desired size. Lightly spray balls with Baker's Joy. Mix together equal parts Welch's jelly and Heinz chili sauce. Simmer balls in jelly and chili sauce until done.
Mix first ten ingredients. Simmer, uncovered, for 20 minutes. Add remaining ingredients and bring to a boil. Salt and pepper cut up fryer. Place in shallow pan. Pour about half of the sauce over the chicken and place in a 375° oven. Bake until chicken is tender and brown, basting occasionally with remaining sauce.
Skin chicken breasts and dust with flour. Melt the butter in a skillet and brown the chicken on all sides. Add the remaining ingredients, cover and cook over low heat for 10 to 20 minutes or until tender. Remove lid and boil juices down quickly. Serve over rice. Makes 2 servings.
Preheat oven to 450°. Cream the butter and mix in the brown sugar. Beat in the eggs, one at a time. Add the syrup, vanilla and pecans. Bake at 450° for 10 minutes. Lower heat to 350°. Bake about 30 minutes or more until filling is set.
Mix all ingredients well. Pour in floured, greased 13 x 9-inch cake pan and bake at 325° for 45 minutes.
Mix all ingredients well. Bake at 375° for 20 to 30 minutes.
Drain salmon and remove skin and bones. Mash fine. Add all ingredients and mix well. Place in greased casserole and bake in moderate oven at 375°, about 1 hour.
Mix Bisquick, salt, pepper and paprika together. Melt shortening and butter in jelly roll pan. Roll cut up frying chicken into the Bisquick mixture. Place chicken in the melted shortening. Bake for 1 hour at 425°, turning once.
Bring the first 4 ingredients to boil in saucepan. Take off stove. Mix in the remaining ingredients. Pour into large greased cookie sheet. Bake for 20 minutes at 400°.
Brown steak in small amount of cooking oil with chopped onions. Dissolve bouillon cubes in 1 or 2 cups hot water. Pour over steak. Simmer until tender. Yields 4 servings.
Melt oleo; add other ingredients and pour over shrimp in baking dish or casserole. Bake, covered, at 350° for 30 to 40 minutes, depending on size of shrimp. Serve sauce in separate bowl to dip shrimp and bread in.
Preheat oven to 350°. Separate 1 of the eggs. Beat the white with the 1 tablespoon of water; brush over partially baked crust and set aside.
Preheat broiler. Using slicer, cut baguettes into 1/2-inch slices. Butter one side of bread. Arrange in single layer on baking sheet. Broil until lightly toasted. Turn and broil unbuttered side until lightly toasted. Transfer to rack and cool.
Melt 2 tablespoons margarine in a large skillet. Dredge chicken in flour; saute until golden brown. Remove from skillet. Set aside. Mix remaining 2 tablespoons of margarine in same skillet. Add carrots and mushrooms and saute until tender. Combine soup mix and remaining ingredients and pour over vegetables. Bring to a boil, stirring constantly. Add chicken; reduce the heat and simmer 5 to 10 minutes or until chicken is tender. Makes 6 servings.
Cook macaroni in salted water with a teaspoon of oil. Brown ground beef; drain. Drain at least half the water off the macaroni. Mix with meat and both cans of soup. Mix well. Put slices of cheese on top. Put in oven at 350° until hot and bubbly. Makes a large casserole!
Fry bacon until crisp; crumble and set aside. To bacon grease, add potatoes, onion and carrots. Add enough water to cover the vegetables and boil until potatoes are tender. Meanwhile, melt butter in sauce pan then add flour and stir until smooth; cook about 1 minute. Add milk all at once, blending until smooth then cook until mixture thickens, add to cooked vegetables. Add more milk if you like thinner soup. Just before serving, add reserved bacon and garnish soup with grated cheese.
In a large bowl, stir together all ingredients except ice cream. Add ice cream in large spoonfuls, stirring until well blended. Spoon mixture into 9 square pan, cover and freeze for at least 3 hours.
Prepare cake as directed on package. Mix Eagle Brand milk and cream of coconut in a bowl. Pour mix over cake as soon as it comes from the oven. Let cake cool completely. Spread Cool Whip on top and sides of cake. Sprinkle with coconut. Keep refrigerated.
Mix all above ingredients by hand and pour into pie shell. Bake at 375° for 30 to 35 minutes.
Brush graham cracker pie crust with melted butter or margarine; set in refrigerator while preparing filling. Blend together cream cheese and powdered sugar until creamy. Add peanut butter and 12 ounces Cool Whip; beat until fluffy. Pour mixture into chilled pie crust; top with additional 8 ounces Cool Whip. Let stand in refrigerator at least 3 hours before serving.
Beat egg with 1 tablespoon lemon juice. Combine flour, garlic powder and paprika. Dip chicken in egg mixture, then flour mixture. Saute chicken in margarine in a skillet. Dissolve bouillon in boiling water and add remaining lemon juice. Add to skillet. Cover and simmer 20 minutes or until tender.
Boil chicken and onion; bone, skin and set aside. Mix together and bring to a boil the soup, Ro-Tel, chilies, broth, salt and garlic. Fry tortillas and tear in half. Layer half of tortillas, half of sauce, half of grated cheese and all of chicken, cut in medium size pieces. Then layer other half of tortillas, half of sauce and half of cheese. Bake at 350° for 15 minutes in a 2-quart dish.
Mix all together put in 9 x 13 pan. Bake 350 for 25-30 minutes.
Brown the first 3 ingredients and drain the fat. Add remaining ingredients and cook until the cabbage is tender.
Blend first 3 ingredients together, add eggs and butter, mix in rhubarb. Pour all into pie shell and top with lattice work crust. Brush top with milk and sprinkle with sugar. Bake at 450° for 10 minutes, lower temperature to 350° for 30 minutes.
Brown meat with onion; drain. Add tomato sauce, tomato paste and whole tomatoes along with oregano, minced garlic, salt and pepper. Simmer 1 hour. Place 3 noodles in bottom of deep baking dish. Over the noodles, spread sauce, then spread Ricotta cheese, Mozzarella cheese and Parmesan cheese. Layer more noodles, more sauce, more cheeses. When all ingredients have been layered, add tomato juice. Bake at 350° for 1 hour.
Cream butter and sugar. Add egg yolks, vanilla and flour. Blend. Roll into balls the size of a hickory nut. Place on cookie sheet. Make depression with finger. Fill with jelly. Bake 15 minutes at 375°. Yields 3 dozen cookies.
Cook rice and shrimp. Melt butter and add raw vegetables and simmer. Add cheese to hot rice and mix until melted. Add all ingredients; place in baking dish and cook until bubbly all over or about 30 minutes at 350°.
Sift flour once, then sift into bowl with baking powder and salt. Add shortening and milk and mix lightly. Knead 10 seconds on a lightly floured board and roll out to 3/4 inch thickness. Shape with floured cutter. Arrange on greased pan. Bake at 450° about 12 minutes. Serve hot. Yield: 16 biscuits.
Heat oven to 375°. Combine all ingredients except marshmallows and put mixture in a greased casserole dish. Bake 20 minutes. Remove from oven and cover the top with marshmallows. Return to oven just until marshmallows begin to melt and brown slightly.
Butter each flour tortilla. Spread cheese generously. Dot salsa or layer tomatoes. Cover with tortilla. Continue to layer until ingredients are finished. Bake at 350° until crisp and cheese is bubbly. Slice into triangle wedges. Serve with hot sauce and sour cream scoops.
Beat cream cheese until fluffy. Gradually beat in milk. Add vanilla. Sprinkle chips and pecans on the bottom of pan. Pour cream cheese mixture on top. Spread Cool Whip on top. Chill at least 3 hours or until pie is set.