HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Mix Bisquick and cream with a fork. Knead gently 10 times on surface lightly dusted with Bisquick. Roll dough into a circle to fit a 9-inch pie pan. Ease dough into pan and fork edges. Saute beef and onions until meat has lost color. Add salt, pepper, flavor extender and 2 tablespoons Bisquick. Spread in dough lined pie pan. Beat eggs slightly and blend with cottage cheese. Pour over meat. Sprinkle with paprika. Bake 30 minutes. Cut into wedges. Serves 6 to 8.
Mix in order given. Bake at 450° for 12 to 14 minutes.
Toss bananas with lemon juice. Layer fresh fruit, yogurt, bananas and walnuts into 4 parfait cups. Top with additional chopped walnuts and banana slices. Makes 4 servings.
Mix sugar, flour and cocoa; gradually stir in milk. Stir over medium heat until mixture comes to a boil and thickens. Add small amount of mixture to egg yolks. Return all to pan. Cook and stir until very thick. Remove from heat, stir in butter and vanilla. Cool 5 minutes. Pour into cooked pie shell. Cover with meringue and brown in 350° oven.
Brown meat and onion in butter. Add seasoning and tomatoes. Cover and simmer over low heat for 15 minutes, then add kidney beans. Pour meat mixture into greased 1 1/2-quart baking dish. Top with corn bread batter, spreading carefully with wet knife. Bake at 425° for 10 minutes.
Cook broccoli and drain. Melt margarine and cook celery and onion until clear. Mix all ingredients and put in a baking dish. Bake at 350° for 30 minutes.
Make rice balls with wet, warm hands. Mix cooked rice with grated cheese and egg yolk. Form ball; poke some pepperoni and Mozzarella inside ball. When all are done, roll in beaten egg white, then in bread crumbs. Balls should be about 2 inches in size. Let them set in freezer for 1/2 hour; they must be firm. Fry in oil in small shallow pan until brown. Do a few at a time. Yields about 12 balls. Reheat in oven when ready to serve.
Combine the first 4 ingredients in small bowl; stir well and set aside. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thick, using a rolling pin or meat mallet. Use cooking spray and coat grill. Place chicken on grill over medium hot coals. Cook 4 minutes on each side, basting frequently with soy sauce mixture. Garnish with green onion.
Put all ingredients in large bowl and mix with hands. Messy but good. Then press in a loaf shape. Cook at 350° for 45 minutes on broiler pan to let extra fat fall through. Before putting in oven, use knife to make lines across the top to help fat drain. Serves 4 to 6.
In a large mixing bowl, beat together eggs, milk, vanilla, flour and margarine until well combined and fold in coconut. Pour into 2 greased (9-inch) pie pans. Bake in oven (not preheated) at 350° for 40 minutes or until golden brown. Crust forms as pie bakes.
Cream shortening and add sugar. Add lemon rind, eggs and milk. Sift flour, salt, baking powder and add to mixture. Pour into greased and floured 9 x 5-inch loaf pan. Bake 50 to 60 minutes at 350°. Mix 1/4 cup sugar with lemon juice and drizzle over bread while it is warm. Recipe can be doubled. Freezes well.
Combine French dressing and cheese in jar. Shake well and add salt and pepper to taste.
Combine flour, sugar and salt. Cut in shortening. Blend vinegar, egg and water. Stir in flour until it forms a ball. Chill 15 minutes and then divide into fourths. Makes four 9-inch crusts.
In a large saucepan, melt butter and saute onions and garlic until soft. Add curry powder, salt, coriander and red pepper. Cook 1 minute. Add broth. Boil gently, uncovered, for 15 to 20 minutes. Stir in pumpkin and half and half. Cook 5 minutes, but do not boil. Pour into blender and blend until creamy. Serve warm. This can be made a day ahead and reheated. Garnish with a dollop of sour cream and chopped chives. Serves 4.
Peel and dice onions. Put in heavy pan with margarine. Cook until onions are tender, about 10 minutes. Add flour, salt, pepper, nutmeg and broth. Cook until onions are a thickened sauce, approximately 5 minutes. Pour into shallow casserole. Add bread crumbs. Layer with Swiss cheese and sprinkle Parmesan over this. Bake at 400° for 20 minutes.
Mix together; top with crumbs. Bake for 1 hour at 350°. Serves 6 to 8.
Cook zucchini and onion in large skillet with basil until tender. Add remaining ingredients. Heat until cheese melts.
Cook linguine in unsalted water; drain and rinse. Chop vegetables. Mix all ingredients together. Chill overnight in refrigerator.
Saute onions and garlic in butter until soft. Add hamburg and saute until cooked. Add chopped walnuts, rice and parsley and cook until rice is done, 15 to 20 minutes. Season to taste. Stuff turkey or serve as a side dish. Pour drippings or gravy before serving.
Cream butter and sugar. Add eggs, flour and soda. Add sour cream and flavoring. Bake at 250° to 350°. (If your stove gets very hot, use a tube pan.)
Mix cherries, sugar and cornstarch; cook until thick, stirring constantly. Set aside to cool; mix and cook pineapple same as cherries. When cherries and pineapple are cool, mix together; add oranges, bananas and nuts. Pour into baked pie shells; sprinkle coconut on top and serve with whipped cream. (Oranges may be omitted.)
Mix all ingredients together. Bake in buttered casserole at 375° for 40 minutes.
Combine melted margarine and crumbs with a fork and pat into a 13 x 9-inch pan. Beat eggs at high speed for 4 minutes. Add sifted powdered sugar and softened margarine to eggs; beat 5 minutes. Spread over crumbs. Chill 30 minutes. Spread pineapple, then sliced bananas. Spread whipped topping and sprinkle on pecans. Chill 6 hours. When ready to serve, garnish with cherries.
Stir chocolate syrup	into peanut butter. Serve sauce over vanilla or chocolate ice cream. Serve with crisp cookies.
Mix graham cracker crumbs with butter. Put 2/3 mixture in bottom of pan. Mix ice cream, pudding mix and milk together. Pour into pan. Spread on Cool Whip. Sprinkle rest of crumb mix over Cool Whip, then top with candy bars. Put in freezer until firm.
Drain asparagus. Place half in bowl. Cover with half the soup. Cover with layer of eggs. Repeat. Dot with butter. Bake at 325° for 30 minutes. Serves 5 to 6.
Combine all ingredients except nuts and Rice Krispies. Cook 10 minutes, stirring constantly. This will burn easily. Remove from heat	and pour in Rice Krispies and nuts. Mix well. Drop by teaspoons into coconut and roll into a ball or make a log and slice when cool.
Blend ingredients together in a blender. This slush has only 55 calories per serving. Makes 1 serving.
Heat sugar, corn syrup and water over medium heat until sugar dissolves. Cook, without stirring, until it reaches 260° or until it forms a hard ball. In mixer bowl, beat egg whites until stiff peaks form. Continue beating whites while pouring hot syrup in. Add vanilla and beat until mixture holds shape. Fold in nuts. Spoon on wax paper to set.
Combine in 9 x 13-inch pan. Bake at 350° for 15 minutes.
Melt chocolate and butter; stir in sugar 1 cup at a time. Add salt. Slowly stir in milk. Cook until smooth.
Brown hamburger; drain and add onion and saute. Cook macaroni; drain. Combine all ingredients; place in baking dish. Bake at 300° to 325° for about 1 hour.
Put walnuts, raisins, currants, water, cinnamon, cloves and butter in large saucepan; boil 5 minutes. Take from stove. Add baking soda; this will foam to fill a gallon pan. Watch it. Cool. Add flour; mix well. Bake in pan with greased brown paper on bottom. Bake in slow oven (325°) until straw comes out clean, about 45 minutes.
Preheat oven to 450°. Combine first 3 ingredients with a wooden spoon until soft dough forms. Beat vigorously for 30 seconds. Drop by tablespoons onto an ungreased cookie sheet. Bake 8 to 10 minutes until golden brown.
In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is brown and vegetables are tender. Drain fat. Add tomato juice, kidney beans, chili powder, oregano, salt and rice; cover and simmer about 25 minutes or until rice is tender. Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cover and cook only until cheese melts, about 5 minutes. Yield: 4 servings.
Brown hamburger and onion. Combine with remaining ingredients. Bake at 350° for 1 hour. At the last 10 minutes, sprinkle Chinese noodles on top.
Cook potatoes in enough water to cover for about 10 minutes, or until almost tender. Drain. Mix the next 5 ingredients with potatoes; pour into a greased casserole dish. Cover and bake in a 350° oven until bubbly, about 30 minutes. Just before serving, toss cracker crumbs with the melted margarine and sprinkle on top of casserole. Top with bacon bits. Brown under broiler.
Mix lime and 2 gallons of water; soak cucumbers in solution for 24 hours. Drain and rinse well. Soak 2 to 3 hours more in plain water; drain. Make a syrup of sugar, apple cider vinegar, and celery seed; bring to a boil and pour over cucumbers. Let stand 12 hours. Add pickling spice, a few cloves, cinnamon sticks and salt. Boil 20 minutes. Pack in jars and seal. Wonderful!
Pack fresh-picked cucumbers in glass jars with a layer of dill and a few pieces of garlic. Boil water, cider vinegar, salt and alum. Pour boiling water over cucumbers and seal. Makes about 2 pints.
In large skillet cook meat and onion in 3 tablespoons of butter until onion is tender. Add eggs and scramble just until set. Fold mushrooms and cooked eggs into Cheese Sauce. Turn into 9 x 13-inch baking dish.
Heat oven to 350°. In small bowl, beat egg whites until stiff peaks form. In large bowl, beat egg yolks and brown sugar until mixture is light and thickened. Blend in peanut butter and corn syrup. Gradually beat in milk and vanilla. Fold egg whites into peanut butter mixture. Pour into pastry lined pan. Bake at 350° for 30 to 35 minutes or until filling is set. Serve warm or cold. Store in refrigerator.
Cook sausage and drain. Set aside. Separate dough into 8 triangles. Arrange on greased 12-inch pizza pan with points toward the center. Press over bottom and up sides to form crust, sealing perforations completely. Spoon sausage over crust. Sprinkle potatoes. Top with Cheddar cheese and set aside.
In a Dutch oven, stir together 2 cups water, potatoes, carrots, celery, onions and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes. In a large saucepan, melt the butter. Stir in flour; add milk all at once. Cook and stir over medium heat until the mixture is thickened. Add cheese, stirring until melted. Carefully add the cheese mixture to vegetable mixture. Stir in corn. Heat. DO NOT BOIL. Makes 6 to 8 servings.
Cut bananas into 8 (1-inch) pieces. Add pineapple juice and toss gently. Drain. Alternate fruit on 8 wooden skewers. Yields 8 servings.
Wash chicken thoroughly. Place in large kettle and cook 45 minutes. Have 3 bowls ready. Put flour with salt and pepper in one, eggs beaten with a little milk in the second and breads crumbs in third for coating.
Marinate chicken in Italian dressing. Refrigerate overnight in a covered pan. Approximately 1 1/2 hours before serving, drain dressing from chicken, reserving 1 cup of the marinade. Mix reserved marinade with apricot preserves and spread over chicken in pan. Bake in 350° oven for 1 1/2 hours or until nicely browned. It is not necessary to baste. This is a very easy and delicious dish. Serve it with rice, a green salad and crusty French bread and you have a quick dinner.
Cut chicken cutlets into bite size pieces; flour, then dip into beaten egg and garlic powder mixture. Brown in frypan until golden brown; set aside.
Mix first 5 ingredients together in bowl. Add remaining ingredients. Roll in balls. Press flat with glass that has been dipped in sugar. Bake at 350 degrees for 8 minutes. Do not overbake.
Brush fish with lemon juice and dill. Place fish on large piece of foil. Place onions on fish, potatoes around fish. Sprinkle carrots over potatoes, the corn over onions and fish. Salt and pepper to taste. Bake at 350° for 30 to 45 minutes.
Cook each vegetable separately until done according to directions. Put in dish layered, first cauliflower, second Brussels sprouts, third broccoli. Repeat. Mix Cheez Whiz and mushroom soup and pour over the layered vegetables. Bake at 350° for 1 hour, covered, or bake in microwave.
Mix butter, both sugars and eggs together. Beat, then add honey and vanilla; mix well. Sift flour, allspice, soda, salt and cinnamon together. Add to butter mixture. Mix well; add oats, raisins, carrots and pecans.
Preheat oven to 375°. Grease and flour Bundt pan or tube pan. Combine cake mix, eggs, applesauce, butter and cinnamon in a large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in walnuts. Pour into pan. Bake at 375° for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan for 25 minutes. Invert onto serving plate. Cool completely. Dust with confectioners sugar.
Soften yeast in water. Mix flour, 1 1/2 tablespoons sugar and salt; cut in butter. Combine milk, egg yolk and softened yeast. Add to flour mixture and mix well. Chill, covered, until firm enough to handle (at least 2 hours). Turn dough onto a lightly floured board. Punch down. Cover with a cloth and allow to rest 10 minutes. Roll into a rectangle (10 x 18-inches) and spread with soft butter. Mix 1/2 cup sugar and 2 teaspoons cinnamon and sprinkle evenly over dough. Roll as for jelly roll, sealing edge. The roll should be 18 inches long. Cut into 1-inch slices. Mix remaining sugar and cinnamon on a large square of waxed paper. Place slices, one at a time on sugar mixture. Roll into 5-inch rounds. Sprinkle nuts on top and press gently. Place on ungreased cookie sheets. Brush with melted butter and sprinkle with about 2 teaspoons sugar-cinnamon mixture. Bake immediately in 400° oven for about 12 minutes. Cool on wire rack. Yield: 18.
In a large bowl, mix together the first 5 ingredients. Add corn muffin mix. Stir well. Put batter in a greased 8-inch square baking pan. Bake at 350° for 45 minutes or until center is set.
Drain water from beans. Combine beans, soup and 1/2 fried onion rings and pour into casserole dish. Bake at 350° for 15 minutes. Sprinkle remaining onions over top. Return to oven for 5 to 10 minutes.
Make ice cream balls out of sherbets and freeze until firm, at least 4 hours. Soften chocolate chip ice cream and beat until fluffy. Layer sherbet balls in chilled tube pan, alternating colors of sherbet. Pour in chocolate chip ice cream as you layer to fill in, adding more sherbet and more ice cream until all is used. Freeze at least 12 hours.
Make mixture of first 3 ingredients. Cut each biscuit into quarters. Roll each biscuit quarter in sugar mixture and drop into Bundt cake pan. Pour remaining sugar over the top and sprinkle with the nuts. Melt the oleo and pour over the top of the biscuits. Bake at 350° for 30 to 35 minutes or until golden brown. Pour glaze over top of cake after you remove it from pan while cake is still hot.
Mix all together until light and fluffy. Drop by spoon on baking sheet. Bake at 375° until brown, 10 to 12 minutes.
Place 10 pound ham, sliced and tied (optional) into deep roaster pan. Pour 1 cup Coca-Cola over ham, slowly. Put lid on pan and bake in 300° oven for 1 hour.
In blender, add eggs, milk and condensed milk. Blend very well. Take sugar, put in saucepan over medium heat; caramelize sugar and pour into Pyrex custard cups. This will harden rapidly. Pour blended ingredients into custard cups. Set custard cups into a heatproof dish; add water up to 1/2 of custard cups. Cover with aluminum. Cook at 325° for 2 hours or until knife inserted comes clean. Refrigerate overnight. Before serving, loosen edges with knife and invert onto dessert plate.
Mix together sugar and sifted flour in a large bowl. Combine butter, cocoa and water in pot and cook to boiling point. Pour cocoa mixture over flour and sugar and mix thoroughly. Add buttermilk, sour cream or sour milk. Add slightly beaten eggs, vanilla and baking soda. Mix well. Pour into a greased 15 x 10-inch pan. Bake at 400° for 20 minutes. Prepare icing 5 minutes before cake is done.
Whip the cheese until soft and fluffy. Beat in peanut butter and sugar. Fold in Cool Whip. Pour into crust. Freeze until firm. Take out of freezer 30 minutes before serving to thaw.
Melt 2 tbsp. butter in non-stick small skillet. When it starts to crackle, add chopped onion. toss frequently to caramelize (ever so slightly burn) outside of onion pieces. Set aside. While 1 tbsp butter is melting in same skillet, crack two eggs in bowl. Add 1/4 cup sour cream: Stir just enough to blend well. Pour egg mixture into pan. Allow to cook about 30 seconds. Stir from bottom with spatula. Allow to continue cooking about 45 seconds more. Use half of cheese and half of onion to make a line down the middle of the circle. Continue cooking until cheese starts to melt. Lift pan from heat and shake back and forth to be sure it is loosened from the pan. Then with a flip of the wrist, fold it in half and slide onto plate. Sprinkle with pepper and basil. Serves 2.
Combine flour, baking powder, salt and sugar in a bowl; mix well. Cut in shortening until crumbly. Slowly add milk, tossing mixture with a fork just until it holds together.
Cook vegetables in boiling water 4 minutes. Drain. Put in baking dish. Mix soup and milk together. Pour over vegetables. Sprinkle with cheese. Bake 25 minutes at 350°. Remove from oven. Top with onions, bake 10 minutes more.
Place can of cherry pie filling in bottom of large loaf pan. Pour can of pineapple over cherry pie filling. Sprinkle dry cake mix over pineapple. Cut butter in small squares and place over all cake mix. Sprinkle nuts over entire mixture. Bake in a 325° oven for 45 minutes.
Mix all ingredients together about 2 minutes. Fill muffin tins 2/3 full. Bake at 450° for 10 minutes or until golden brown.
Line an 8 x 4 x 2-inch loaf pan with foil so it extends over the edges of pan. Butter the foil; set pan aside.
Mix, roll and	bake as you normally would any fine pie pastry. Yields 6 (8-inch) pie crusts.
Mix together in food processor. Mix into ball. Roll in chopped nuts and parsley that have been mixed together.
Combine all ingredients, except food coloring, in a saucepan and cook, over low heat, stirring constantly, until mixture thickens into a dough mass. Remove from heat immediately and cool until you can handle, but still warm. Place on wax paper and knead like bread.
In blender, mix together egg, Italian dressing, cheese, sauce, mustard and salt until well blended. Add to potatoes in a bowl and toss to mix well. Refrigerate to chill. May garnish with olives. Makes 8 servings; 8 calories each without olive garnish. Suggested Wine: Chardonnay.
Thoroughly cream shortening, sugar and eggs. Sift dry ingredients; add to creamed mixture alternately with sour milk. Add nuts, raisins and dates. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 6 dozen.
Heat oven to 350°. Heat shortening in 1 1/2-quart saucepan over low heat until melted; remove from heat. Mix in brown sugar, vanilla and egg. Stir in remaining ingredients. Spread in greased square pan, 8 x 8 x 2-inch. Bake 25 minutes. Cut while warm. Makes about 16 brownies.
Place individual sponge cake cups or pieces of cake on a board. Fill the center of each with a scoop of flavored ice cream. Place in freezer while preparing Special Meringue. Beat 6 large egg whites with 1/2 teaspoon cream of tartar until frothy. Beat in gradually, 1 cup sugar. Continue beating until meringue is stiff and glossy. Cover cake and ice cream with Special Meringue, sealing meringue to board.
Grind clams. Put crackers in blender, using high speed. Pour crumbs into clams. Add beaten eggs. Season with salt and pepper to taste. Add Tabasco sauce and lemon juice. Let sit 20 minutes. Heat skillet with 1/2-inch oil. If mixture is too thin, add more cracker crumbs. Fry to golden brown. (Mixture should be like a soft cookie dough.)
Combine all ingredients, except garlic salt, salt and pepper. Add garlic salt, salt and pepper to taste. Dip tortilla chips.
In a large punch bowl, mix together chilled pineapple pink grapefruit juice, pineapple juice, apricot nectar and club soda. Add ice ring and garnish with mint sprigs. Yields 1 1/2 gallons.
Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables. Pour into unbaked pie shell. Cover filling with pie dough. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook, uncovered, in 425° oven until crust is brown, 30 to 35 minutes. Makes 6 servings.
In a saucepan melt margarine. Add peanut butter and heat until smooth. Add brown sugar and lightly beaten eggs, flour and vanilla. Press mixture into 9 x 13-inch pan. Bake at 350° for 20 minutes.
Beat brown and granulated sugars, shortening, egg, vanilla and milk until smooth. Sift together flour, baking soda, baking powder and salt. Add all at once to egg mixture. Beat until smooth. Add oats and mix well. Drop from teaspoon onto greased cookie sheet, 2-inches apart. Bake 10 to 12 minutes at 350° or until light brown. Yields 3 dozen (2 1/2-inch) cookies.
Add hot water to jello and stir well. Add pudding and Cool Whip and mix (use a whisk or fork). Add mandarin oranges. (Okay to use juice also if they are Dole.) Chill.
Preheat oven to 350°. Grease two 9 x 5 x 3-inch loaf pans. Sift flour into a large bowl. Beat eggs and add with rest of ingredients to the flour in large bowl. Mix well, making sure all the zucchini and flour is mixed into the batter. Keep mixing for several minutes. Pour into greased pans and bake in preheated oven for 1 hour and 20 minutes. Let cool in pans on cookie racks and store in plastic wrap in freezer, if desired. Freezes well.
Mix all ingredients and allow to set overnight to mix flavors. If desired, you may marinate chicken with the sauce one night prior to barbecuing. For best taste, place chicken on a rack over an open pit and barbecue slowly (approximately 3 hours). Turn chicken and baste with sauce each time chicken is turned. Chicken is done when the leg bone turns freely in its joint and the barbecue sauce is depleted.
Bake cake as directed on box. Divide cake in half. Break 1/2 cake in small pieces. Place in punch bowl. Mix 2 boxes vanilla instant pudding as directed on box. Pour half over cake in punch bowl. Slice 3 bananas. Layer over pudding. Drain 1 can of pineapple. Layer over bananas. Put 1 can cherry pie filling over pineapple. Break the other half cake in small pieces. Place on top of pie filling. Then layer pudding, bananas, pineapple and cherry pie filling. Top with Cool Whip. This will fill a large punch bowl.
Coat nuts in mixture of other ingredients. Melt 1 stick of butter in cookie sheet. Spread nuts in pan and bake at 350° for about 45 minutes or until butter is absorbed. Turn every 15 minutes.
Melt 4 tablespoons butter in a saucepan and add onions. Cook on low heat until onions are soft. Turn off heat; sprinkle in flour and mix well. Gradually stir in milk, salt and pepper to taste. Return to the heat and cook until sauce thickens. Set aside.
In a medium saucepan, combine sugar, cocoa, butter and milk. Bring to a boil and then quickly mix in the oatmeal, nuts, coconut and vanilla. Drop by teaspoon on buttered waxed paper or buttered countertop and let cool.
Prepare pistachio pudding according to box instructions. Add the undrained pineapple, chopped nuts and miniature marshmallows. Stir and add Cool Whip and coconut. Chill and serve.
Bake brownies; let cool. Prick holes in top of brownies with fork. Pour coffee liqueur over the brownies; set aside. Prepare mousse. Break candy bars by tapping with a hammer. Break up brownies in small pieces. Place half of the brownies in bottom of a large glass bowl. Cover with half of the mousse, then half the candy and half whipped topping. Repeat layers.
Cream the cheese and Cool Whip. Add powder pudding and beat. Add approximately 1/2 the milk called for on the pudding box (if too thick, add a bit more milk). Add 1/2 of the cookies, crushed. Garnish with the remaining 1/2 of cookies, whole or crushed.