HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the first 5 ingredients until thick and clear. Pour over peaches that have been sliced into the baked pie crust. Refrigerate, then top with whipped cream when ready to serve.
Mix all together. Put into 2 pie pans; bake at 325° for 30 to 35 minutes. This makes its own crust.
Combine and mix flour, sugar, soda, salt and cinnamon. Add Wesson oil, eggs and carrot baby food; mix. Bake at 350° for 40 to 45 minutes.
Beat eggs until frothy. Add sugar, salt and vanilla. Beat well. Slowly add	scalded milk.	Pour into pie shell. Bake 25 minutes at 400° or until it browns. (Colleen baked her pie at 350°.) The	pie sets some after you take it out of the oven.
1st Layer: Mix flour, margarine, 2 tablespoons sugar and pecans. Mix well and press into a 9 x 13-inch pan. Cook 15 minutes at 375°. Cool.
Brown ground beef; add finely chopped cabbage and onions. Season to taste. Simmer about 20 minutes, stirring occasionally.
Heat oven to 350°. In a large bowl, combine all ingredients and blend well. Drop by teaspoonful onto ungreased cookie sheet. Bake 8 to 10 minutes.
Brown roast on all sides in Dutch oven and pour off excess fat. Combine soup, gravy, celery, parsley, m.s.g., green pepper and salt. Blend well. Pour soup mixture over roast. Simmer, covered, 2 hours or until roast is tender. Add carrots and potatoes, simmering until vegetables are heated through. Serve with rice.
Pop corn. Place in large pan. Combine syrup, sugar, water and vinegar. Heat to boiling. Add cream of tartar. Boil to soft crack stage (275° to 280°). Remove from fire. Add butter, baking soda and vanilla. Pour over popcorn and make into balls. For extra color, add gumdrops and food coloring.
Mix well and store in airtight container. Put 1/4 cup of mixture in a cup and add hot water.
Slice squash and onions thinly; steam until tender. Drain and press out most of the water. Turn out into a shallow casserole dish. Using a pastry blender, chop the veggies to a lumpy, mashed consistency, blending in the butter and pepper to taste. Bake, uncovered, about 20 minutes at 350°.
Mix ingredients. Drop by spoonfuls on cookie sheet. Bake from 10 to 12 minutes at 400°.
Combine all ingredients and bring to a boil. Simmer for 5 minutes. Remove from heat, cover and refrigerate.
Brown hamburger; drain and rinse. Cut up all vegetables and mix together. Before serving, add beans, crushed chips, hamburger, dressing and cheese. Mix well and serve.
Wipe ribs with damp paper towels. Place ribs in a single layer in a shallow pan. Roast ribs at 450 degrees about twenty minutes, turn once. Mix basting sauce ingredients. Remove ribs from oven. Brush ribs with sauce. Return to oven. Bake at 450 degrees for about 20 minutes longer, basting with remaining sauce.
Cut the cream cheese into the flour with pastry blender. Add butter, eggs and 1/2 teaspoon salt. Mix well and knead until smooth.
Mix ingredients. Cook for 12 minutes on medium heat; remove and add coconut and pecans.
Mix all ingredients together, except tortillas and only half the cheeses. Put 3 tablespoons of mixture in each tortilla. Roll up and place in a greased baking dish. Pour rest of mixture over tortillas. Sprinkle remaining cheeses over all. Bake at 350° for 45 minutes.
Preheat oven to 375°. In a medium bowl, combine oats, all-purpose flour, baking soda, salt and cinnamon. Stir to combine. Stir in raisins and apples.
Mix flour, margarine, salt, sugar and baking powder as for pie crust. In a small bowl, mix yolks, milk and vanilla. Mix all together and add to above ingredients. Make dough and chill for 1 hour. After chilling, take over 1/2 of the dough and put in cookie sheet (I rolled between wax paper first). Spread raspberry pie filling or kind you desire over dough. Lattice work over filling or a thin top crust. Bake. Cool until completely cool and then ice.
Cream together butter, sugar and egg. Stir in salt, baking powder, cake flour and vanilla. Roll out to 1/8-inch and cut with cookie cutter. Bake at 350° until light brown, 8 to 10 minutes.
Mix together dates, sugar, nuts, flour and baking powder, then add milk and pinch of salt. Pour in a deep baking pan. Bring to a boil the brown sugar, water and butter. Pour over mixture in pan. Bake about 1 hour at 350°. Top with Cool Whip to serve.
Mix all ingredients except potato chips and place in large casserole dish. Sprinkle with potato chips and bake at 350° for 1 hour.
Drain clams. Save juice. Melt butter in 4-quart pan. Add onion, potatoes, 1 1/2 cups water and 1/2 cup clam juice (drained from clams). Cook, covered, 15 to 20 minutes. Add clams, 1 1/2 cups milk and cream. Blend 1/2 cup milk and flour. Stir into chowder. Heat to boiling, stirring mixture while it heats. Add 1 1/2 teaspoons salt and dash of pepper.
Roll steak in flour. Cook onion in oil until tender. Brown meat on both sides in oil and onion mixture. Add tomato sauce, water, salt, pepper and Worcestershire sauce. Cover and simmer about 1 1/2 hours, or until meat is tender.
Prepare double crust pie recipe; roll out 1/2 of dough. Place in 9-inch pie pan; set aside. Peel and slice apples into 6 sections, removing all of core. Sprinkle with lemon juice; set aside. Mix cornstarch, sugar, salt and cinnamon thoroughly; sprinkle over prepared apples and toss thoroughly. Arrange apple mixture in pie pan; dot with butter. Roll out top crust; cover apple filling. Cut slits in top center. Sprinkle top crust with flour-sugar mixture, then a slight sprinkle of water. Bake at 400° for 15 to 20 minutes. Reduce heat to 350°; continue to bake for 40 to 45 minutes.
Brown ground beef, drain and add taco seasoning according to directions. While beef is cooking, beat together cream cheese and onion dip on medium speed until well blended. Spread cream cheese mixture about 1/2-inch thick on bottom of serving plate; refrigerate. After beef is cooked and seasoned, refrigerate just until cool. After cream cheese mixture has set up and beef is cool, spread the beef on top of the cream cheese, then top with lettuce, Cheddar cheese, tomatoes, onions and black olives. Serve with tortilla chips and salsa.
Grate the cabbage, carrot, onion, pepper and cucumber. Put in the horseradish and mix it all together. In a separate bowl mix the salad dressing, sugar and vinegar. Pour it over cole slaw and mix.
Combine all ingredients and cook until thick. Cool. Pour over 4 to 6 chopped apples, 1/4 pound cheese, 2 cups chunk pineapple and nuts. Dressing should not be real thick.
Combine all ingredients. Put into buttered baking dish (9 x 13). Bake 1 to 1 1/4 hours at 350°. Let stand 10 minutes before serving.
Thaw and squeeze spinach. Mix spinach, mayonnaise, sour cream, lemon juice, water chestnuts and both soup mixes together. Set aside.
Cook and drain potatoes. Mix sugar, lemon and spices together. Add eggs and milk; mix well in mixer. Pour into pie shells. Cook at 375° for 45 minutes.
Cook for 10 minutes the rhubarb and 2 quarts of water. Strain; add sugar, 2 cups water, lemon juice and ginger ale. Also, add pineapple juice.
Blend cocoa, sugar, cream, syrup, butter and salt into heavy saucepan. Bring to a boil over moderately high heat. Boil for 1 minute, stirring constantly. Remove from heat and add vanilla.
Drain beans in a colander. Cook and drain ground meat. Add beans, sauce, onion and bell pepper. Simmer for 30 to 45 minutes until vegetables are tender. Salt and pepper to taste.
Mix the first five ingredients thoroughly. Sift together flour, soda and salt and stir in. Roll out thick (1/4 inch). Cut into desired shapes. Bake on cookie sheet for 10 to 12 minutes at 325°.
Mix together all ingredients. Pour into greased and floured 9 x 13-inch pan. Bake at 375° for 15 to 25 minutes.
Combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage and pepper. Add meat and mix well. Pat mixture into an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 1 1/4 hours. Remove from oven and spoon off excess fat. Combine catsup, brown sugar and dry mustard and spread over meat loaf. Return to oven for 10 minutes.
Mix dry ingredients. Beat eggs slightly. Add buttermilk and butter or margarine. Stir just until mixed. Let stand 5 minutes before pouring flapjacks on hot griddle. Makes about 18 flapjacks.
Boil chicken until tender, then remove skin and set aside. Then mix soup, water, rice, salt and pepper to taste. Spread rice mixture in bottom of a 9 x 13 x 2-inch dish. Lay chicken breasts on top of mixture. Cover tightly with lid or foil. Bake 2 hours at 350°.
Mix spinach, cream cheese, brick cheese, eggs and margarine. Sprinkle garlic, onion flakes and chives. Pour into a 9 x 9-inch greased pan for 45 minutes at 350°.
Mix and place in your favorite uncooked pastry shell. Bake at 350° for 1 1/2 hours.
Place each chicken breast half on a sheet of wax paper. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Place 1 piece of ham and cheese in center of each chicken piece. Roll up lengthwise and secure with toothpicks.
Cream butter and sugar well. Add eggs one at a time, beating for five minutes after each addition. Add flour and baking powder, alternating with milk. Add vanilla. Bake in an ungreased tube pan for 1 hour in a preheated 350° oven. Test for doneness with a toothpick and cool right side up.
Mix well. Bake at 400° about 30 minutes. Remove from oven. Cover with marshmallows. Brown lightly.
Brown meat; add spaghetti sauce. In boiling water cook lasagne noodles; mix cheeses together. Layer noodles, meat and cheese in 9 x 13-inch pan. Repeat second layer. Bake at 300° for 50 to 60 minutes.
Mix flour, sugar, baking soda and baking powder. Cut in oleo. Mix yogurt, eggs and vanilla. Mix together and fold in plums. Heat oven to 400°. Pour batter into greased muffin pans. Bake for 15 to 20 minutes. Remove from pan immediately.
Combine cinnamon and sugar and set aside. Heat milk and butter until butter melts. In large bowl combine 3 cups flour, yeast, sugar, salt, eggs and milk and butter mix. Mix with doughmaker at high speed for 3 minutes. Add 2 1/2 cups flour and knead for 3 more minutes. If dough is sticky, add remaining flour to form a stiff dough. Place in greased bowl. Turn over to grease top. Cover and let rise until double. Roll out with rolling pin until 1/4 inch thick and butter it. Sprinkle with cinnamon and sugar mixture. Roll up and slice in 1 inch or 1 1/2 inch pieces. Bake in 350° oven.
Preheat oven to 350°. Brown ground sirloin beef, then drain and set aside. Cook pasta according to directions. After draining, put pasta back in same pot. Add ground beef and large jar of spaghetti sauce; mix together. Put half of mixture into 9 x 12-inch casserole dish; place Parmesan cheese and 1 cup Mozzarella cheese for middle layer. Pour remaining mix on top of this. Sprinkle Mozzarella cheese on top. Put in preheated oven and bake for 35 minutes. Warm small jar of spaghetti sauce for topping. Perfect with rolls and salad. Enjoy!
First Layer: Combine flour and butter until crumbly. Press into a 12 x 8-inch pan. Sprinkle with nuts. Bake 15 minutes at 350°. Let cool.
Dry chilies on paper towels to remove all oil. Roll Velveeta into 9 to 10-inch circle. Place between sheets of waxed paper. Stir cream cheese until smooth and spread over Velveeta. Finely dice green chilies and spread on cream cheese. Roll and cover with Saran Wrap. Wrap with foil if freezing. Serve with Pepperidge Farm butter thins. Keeps up to 6 weeks in freezer.
Cook bacon in a cast-iron skillet until about 1/2 done. Break eggs into bacon grease. Add salt and pepper. Stir all together until eggs and bacon are done to your taste. Best if cooked over a campfire but may be cooked inside on the stove.
In 4-quart saucepan over high heat, heat unpeeled potatoes and enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes until potatoes are fork-tender. Drain. Cool potatoes slightly. Peel and dice potatoes.
In greased 9 x 13-inch pan, pat out one package crescent rolls. Pinch together perforations. On top of that, put mixture of 2 (8 ounce) packages cream cheese, 1 cup sugar, 1 teaspoon vanilla and 2 eggs, creamed together until smooth. Then put in another package of crescent rolls on top of cream cheese mixture for top crust. Pinch together again. Pour 1/2 cup melted butter on top of crust. Then sprinkle mixture of 1/2 cup sugar and 1 teaspoon cinnamon on top of batter. Bake at 350° for 30 minutes. Cool. Cut into bars.
Saute onion, celery, green pepper and garlic in margarine until tender. Add tomato sauce, water and seasoning. Simmer uncovered 10 minutes. Stir in shrimp. Heat to boiling. Cover and cook over medium heat 10 to 20 minutes or until shrimp are pink and tender. Serve over rice with crackers or hot French bread. Makes 6 servings.
Cream together margarine and sugar until lemon colored. Add eggs one at a time while beating. Add alternately the milk and vanilla wafers. Add coconut and nuts. Bake in tube pan 1 1/2 hours at 325°. Can serve plain with whipped cream or can frost with Caramel Frosting.
Cook broccoli and drain. Combine mayonnaise, soup, eggs and onion. Mix with broccoli and pour into casserole. Sprinkle cheese on top. Mix margarine and stuffing mix together and put on top of cheese. Bake at 350° for 45 minutes.
Drain pickles and slice 1/2 inch thick. Boil sugar and vinegar together for 3 minutes. Add remaining ingredients to hot vinegar and pour over pickles. Refrigerate.
Combine sugar, milk, vanilla, margarine and peanut butter in pan; bring to a boil. Boil for 7 minutes. Remove from heat and add remaining ingredients; stir well. Drop by teaspoonfuls onto waxed paper and cool.
Boil chicken, pick off the bone and shred. Finely chop onion and saute in butter. Add Ro-Tel tomatoes and soup. Heat mixture until smooth. In large casserole dish, layer tortillas, soup mixture and chicken, then cheese, until dish is full. Bake at 300° for 15 minutes or until cheese is melted.
Mix wet ingredients. Mix and add dry ingredients. Cook on griddle or skillet at about 365° until bubbles form on top. Turn and brown on other side.
Combine the first 11 ingredients in a saucepan over medium heat for 20 minutes, stirring occasionally. Chop all the spices and add to the sauce. Remove from heat, chill and serve.
Beat yolks until thick. Add cornstarch. Beat whites until stiff. Add powdered sugar. Now mix all together with flavoring and enjoy.
Dissolve jello in boiling water; cool. Add sour cream to jello and beat well. Strain berries and use juice to make 2 1/2 cups of liquid. Add berries and liquid altogether to jello mixture. Pour into mold that has been sprayed with Pam.
Prepare jello with boiling water and cold pineapple juice. Allow to cool and partially set. Add remaining ingredients. Mix well. Pour into mold. Place in refrigerator. Prepare a day or so ahead of serving.
Drain liquid off beans, except pork and beans. Cool bacon and onion. Mix all ingredients together. Pour into large casserole. If desired, put strips of bacon over the top. Bake at 350° for 30 minutes, covered; uncovered for 30 minutes.
Crush vanilla wafers. Cream butter and sugar. Add eggs; beat. Add rest of ingredients. Bake in greased and floured tube pan at 250° for 2 hours. (Okay to use 2 cups chopped pecans if desired.) Preheat oven.
Place beans and ham in a pot. Cover with water and bring to a boil. When water has come to a boil, turn heat down to a simmer, cover pot. You will cook the beans and ham about 2 1/2 to 3 hours. About 1 hour before soup is finished put celery, carrots and onion in the pot. About 30 minutes before the soup is finished, put the potatoes in the pot. Add horseradish to soup by taste.
Soak tortillas in chicken broth until wilted; reserve broth. Place tortillas in greased 2-quart baking dish, covering sides and bottom. Combine chicken, onion, chili powder and garlic salt. Place mixture on tortillas. Mix remaining chicken broth with milk, flour and mushroom soup. Pour over chicken mixture. Add chiles and tomatoes and top with grated cheese. Bake in 375° oven for 30 minutes or until cheese is melted. Makes 8 to 10 servings.
Preheat oven to 250°. Grease cookie sheet. Mash bananas; add dates and oil.	Mix well with fork. Add remaining ingredients and let stand a few minutes for oats to absorb moisture. Drop by spoonful on cookie sheet. Bake 25 minutes or until browned. Cool before removing from pan.
Brown ground beef; drain off fat. Add Ragu sauce, tomatoes, potatoes, carrots and cayenne pepper. Simmer for 15 to 20 minutes. Serve over noodles. Enjoy!
Cut up dates and put in big skillet. Add oleo and sugar. Cook until dissolved, stirring constantly. Beat egg and add to mixture. Cook until done (4 to 5 minutes). Add vanilla. Pour over Rice Krispies and pecans; stir until mixed. Cool until you can handle. Grease hands with oleo and lightly press into balls. Roll in coconut.
Beat egg whites. Mix sugar and flour thoroughly. Add 1/2 cup buttermilk. Add beaten egg yolks and remaining milk. Fold in melted butter. Slowly pour into unbaked shell. Bake at 425° until knife is inserted and comes out clean.
Chop green onions and water chestnuts really fine. Squeeze all the water out of the spinach and mix all together. Serve with chips or crackers.
Put 1/4 of soup in meat mixture. Make into meatballs. Brown and drain grease off. Pour the rest of soup plus water over top and simmer for 30 minutes.
Mix together flour and melted margarine. Spread on bottom of 13 x 9-inch pan. Bake 25 minutes at 350°. Cool.
Saute onions, pepper and celery until soft. Add hamburg and simmer until cooked through. Add tomato soup and water. Simmer until it thickens. Pour in pie shell. Cover with rest of pie dough. Bake in a 350° oven until golden brown.
Brown meat; season to taste and drain. Add other ingredients and mix well. Pour into baking dish. Mix up corn bread and spread evenly over entire mixture. Bake at 400° until corn bread is browned. Great for left over beans. Can use ground turkey.
Coat beef with flour. In 6-quart Dutch oven, heat oil. Brown meat in oil. Remove meat from pan as it browns. Leave meat drippings in pan and add onion. Cook until tender. Stir in 3 or 4 tablespoons of flour and 1 cup of water. Cook until thickened. Add tomato paste, seasoning mix, salt and rest of water (add water gradually). Stir until smooth. Add meat and heat to boiling; stir constantly. Reduce heat to low and cover. Simmer 2 1/2 hours, stirring occasionally. Add carrots and cook 1/2 hour. Add potatoes and cook until carrots and potatoes are done. Add peas and heat 5 minutes more.
The day before, combine cheese, spinach, carrot, onion, salt and pepper. Cover and refrigerate. Remove stems from washed tomatoes, cut in half and scoop out pulp. Let drain upside down on paper towels. Cover and refrigerate. Next day, fill tomatoes with cheese mixture and chill until served.
Brown sausage and drain. Crumble. Mix cream cheese with sausage. Spread rolls out flat on long pan sprayed with Pam. Spread sausage mixture over roll. Roll up and bake at 350° for 12-15 minutes.
Heat pineapple and add jello until dissolved. Set off burner to cool. Add buttermilk to Cool Whip. Add pineapple mixture. Keeps well. Serves 12.
You will need a heavy-duty stand mixer with a 4 qt. bowl and paddle attachment. Preheat oven to 325°. Grease bundt pan with 2 Tbsp. Crisco. In mixing bowl, place ingredients in the following order: flour, salt, sugar, crisco, sour cream mixed with soda, eggs, vanilla and lemon extracts. Beat at low speed for 1 minute, scraping sides down. Beat at medium speed for 2 minutes. Pour into bundt pan and bake 1 1/2 hours. Resist temptation to peek.
Mix Kool-Aid and sugar. Add hot water in punch bowl. Then add other ingredients.
Mix sugar, cocoa and flour until smooth. Bring milk to boil. Add dry mixture and cook until thickens. Add butter and vanilla. Serve on hot biscuits.
Heat water to boiling. Add rice; set aside. Put 3 tablespoons butter in frying pan. Add the chopped onion and chopped mushrooms. Cook for a few minutes. Add the soy sauce, several dashes of hot sauce, dash of garlic salt and black pepper. Pour rice into frypan. Cook for a few minutes. Add the sour cream (optional).
Boil potatoes until tender. Remove and peel skin. Cut potatoes into chunks. Place in large mixing bowl. Dice onion, pickles, celery and eggs. Place in bowl with potatoes. Mix dressing and mustard together. Add to potato mixture and mix thoroughly. Add salt and pepper to taste.
Mix all ingredients together using about one rounded teaspoonful of the mixture; form small balls. Roll in extra powdered sugar or chopped nuts. Store in tightly covered container. Layer with wax paper, making sure they are not crowded.
Cream butter and sugar until light and fluffy. Add eggs, one at a time. Mix dry ingredients. Mix together sour cream and peaches. Fold in dry ingredients alternately with sour cream and peaches. Stir in vanilla and almond extracts.
Combine flour, sugar and cocoa. Cut in butter until crumbly. Press on bottom of 9 x 13-inch pan. Bake at 350° for 15 minutes.
Mix flour, salt and pepper. Dip chicken into flour and brown chicken so you have a little crust. Place chicken in casserole dish; pour Ragu sauce over your chicken. Cook about 45 minutes. Place cheese over the top and place back in oven about 5 minutes or until cheese is melted. Serve.
Combine egg yolks, 3/4 cup sugar, lemon juice and lemon rind; cook until thickened and remove from heat. Dissolve gelatin in water. Beat egg whites and remaining 3/4 cup sugar until stiff and fold into gelatin. Tear cake into small pieces and fold custard into cake. Pour into a 9 x 13-inch pan. Chill and cut into squares.
Brown a thick slice of ham in hot skillet. Mix ingredients and boil for a few minutes. Put ham in a baking dish and pour mixture over it. Cover and bake 45 minutes in a moderate oven at 350°.
Mix all ingredients thoroughly in a mixing bowl with a large mixing spoon. Finish the mixing by using a fork, making sure all the Bisquick is mixed and not in clumps. You may want to add a little more milk if it's too thick, but not much. Get a skillet and spray some nonstick into it, then wipe out lightly with a paper towel. Set the heat to medium and using a serving spoon, dip out the batter into the skillet. Flip the pancakes when brown on the bottom side and cook the other side.
Mix loose sausage meat, cheese and Bisquick together. Shape into small balls, about 1 1/2-inches in size. Bake on cookie tray at 350° for 30 minutes if frozen or for 20 minutes if thawed. Delicious. Makes 100 cocktail balls.
Drain corn. Reserve liquid. Add milk to liquid to measure 1 cup. Sift together dry ingredients. Combine egg, milk mixture and corn. Add to dry ingredients. Mix until moistened.
Chop onion. Brown meat in hot pan. Add remaining ingredients; cook until meat is tender. Serve hot.
Saute onion, celery and broccoli in butter for 3 to 5 minutes. Stir in cheese, soup and milk until smooth. Place rice in 8-inch square dish. Pour cheese mix over rice. DO NOT STIR! Bake uncovered at 325° for 25 to 30 minutes.
Cream first 6 ingredients. Mix next 4 ingredients in separate bowl. Add to first mixture. Stir in raisins and nuts. Bake at 350° for 10 minutes.
Saute onions in butter or margarine. When golden brown, add flour and stir until smooth. Add rest of ingredients and simmer all together for 30 minutes.
Melt 1/2 stick butter in a 9 x 13-inch pan. Mix rest of ingredients and bake at 350° for 45 minutes to an hour. Will be deeper brown than regular cornbread.
Mix Jell-O, cream cheese, mayonnaise and pecans. Pour in 1 cup water. Mix again. Add pineapple and milk. Stir until thickened. Chill 24 hours.
Cream shortening and sugar well. Add the eggs (well beaten), vanilla, the flour (sifted with the salt and soda), then the peanut butter. Mix well and knead. Roll into balls about 3/4 inch across. Place 1 inch apart on greased pans. Press with fork lengthwise, then crosswise. Bake at 400° from 5 to 10 minutes.
Arrange short ribs in shallow baking pan. Cover with foil. Bake at 400° for 1 hour. Stir together mustard, tomato juice and molasses. Brush over baked short ribs. Grill over hot coals for 20 to 30 minutes until tender, turning frequently and brushing with mustard mixture. Makes four to six servings.
Mix ingredients one at a time. Pour in greased baking dish. Bake 20 minutes in 350° oven.