HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixer bowl, slightly beat eggs. Add sugar, corn syrup, evaporated milk and vanilla. Blend well. Add pecans and pour into unbaked 9-inch pie shell. Bake in a 400° oven for 10 minutes. Reduce heat to 350° and bake for an additional 30 to 40 minutes or until filling is puffed in center and is well browned. Let pie cool before cutting.
Put potatoes in 9 x 13-inch dish. Sprinkle onions, salt and pepper. Dollop 1/2 of butter on potatoes. Heat on stove, soup, sour cream and Cheez Whiz; pour over potatoes. Mix crushed flakes with other butter. Sprinkle over potatoes.
Mix chicken and all ingredients except noodles. Cover and chill. Add noodles just before serving.
Grease and flour a 9 x 13-inch pan. Put dry ingredients in mixing bowl. Add liquid. Mix until smooth. Bake at 350° for 25 minutes or until done.
Cream soft butter and 1/2 cup sugar. Sift flour, baking powder and salt together over creamed mixture. Stir in milk and beat until smooth. Pour into the bottom of a 2-inch deep, long or square baking dish. Lay fruit over the batter. Sprinkle 1/4 to 1/2 cup sugar over the fruit, then pour 1 cup juice over all. Do not stir. Bake at 375° for 45 to 50 minutes. Batter will be thick and rise over fruit.
Mix oatmeal, coconut, nuts, chocolate chips and raisins in mixing bowl. Set aside. In large saucepan, boil together sugar, margarine, milk and cocoa for 3 minutes. Remove from heat. Stir in peanut butter, vanilla and oatmeal mixture. Drop by teaspoon on waxed paper. Makes 3 to 4 dozen.
Cook broccoli until almost tender and place it in a 2-quart casserole dish. Combine water chestnuts, cheese, soup and milk. Pour this over the broccoli. Top with onion rings and bake for 8 to 10 minutes. Bake casserole before onion rings are put on top at 350° for 25 minutes.
Put margarine into skillet. Add onion and saute until golden in color. Combine onion, potatoes, carrots and cabbage; add to beef stock. Simmer for 30 minutes. Add tomato sauce and beet juice. Continue to simmer until vegetables are tender. Add beets and lemon juice. Season with salt and pepper. Remove from heat before beets lose color. Serve hot with 1 tablespoon of sour cream in each portion. Makes 8 to 10 servings.
Brown meat and drain fat. Add salt, tomato sauce, spaghetti sauce mix and tomatoes. Simmer, uncovered. Boil noodles 10 minutes and rinse in cold water. Drain. Alternate layers of meat mixture, noodles and cottage cheese. Top with sauce and Mozzarella and Parmesan cheeses. Bake in 350° oven for 30 to 40 minutes until cheese is golden.
Mix chicken, celery and onion pieces together and place in pressure cooker. Add water to cover chicken halfway. Pressure cook for approximately 30 minutes. Reduce steam. Take out chicken and debone. Place chicken back in liquid. Add soups and stir. Thicken with cornstarch. Let simmer about 30 minutes. Serve on toast cups. Yield: 4 to 6 servings.
Make a roux with oil and flour. When roux is golden, add onions, bell peppers, garlic, celery and tomatoes. Simmer about 10 minutes. Add corn and mix all together well. Add water, salt and pepper; simmer 1/2 hour. If soup is too thick, add more water to desired consistency and bring to a boil. Add green onions and turn off fire.
Stir together cocoa, salt, flour and baking powder. Mix in separate bowl the vinegar and soda. Cream shortening and sugar. Add eggs one at a time, food coloring and vanilla. Add sifted ingredients and buttermilk; beat until smooth. Add vinegar and soda. Grease and flour 2 or 3 cake pans. Bake at 350° for 30 minutes.
Pour thawed pink lemonade in large punch bowl. Add half bottle of ginger ale and stir. Add ice cream and more ginger ale. This will make the ice cream foam. "Pretty and Pink and ready to drink!"
Dissolve jello in hot water. Add frozen strawberries and mix gently until thawed. Chill until slightly congealed. Add pineapple, nuts and bananas. Mix until well blended. Pour half of the mixture in mold or dish. Chill until firm. Spread sour cream or Cool Whip evenly, then remaining jello atop sour cream. Chill to congeal.
Mix all ingredients well. Put in large casserole dish and add topping. Cook at 350° until brown.
Cook broccoli according to package directions until just barely tender. Drain well and place in oiled (vegetable) 2-quart casserole. Melt 2 tablespoons of the margarine in a saucepan. Stir in the flour, cook briefly, and then add the milk. Add the chicken broth and cook, stirring constantly, until thickened. Set aside. Melt the remaining 4 tablespoons of margarine in the 2/3 cup of water. Mix with the herb dressing and walnuts. Pour the chicken broth sauce over the broccoli, sprinkle evenly with walnut mixture and bake at 400° for 20 minutes or until crusty on top.
Dissolve gelatin in boiling water. Cool. Combine remaining ingredients and add to gelatin. Refrigerate until firm. Serve with cold, sliced chicken or meat. Serves 10 to 12.
Season and brown pork chops. Arrange potatoes in a 2-quart casserole dish. Mix rest of ingredients except cheese; pour over potatoes. Place pork chops over potatoes. Bake at 375° for 1 hour. Sprinkle with cheese the last 15 minutes of baking time.
Beat shortening and sugar together until creamy. Beat in the eggs. Sift together flour, salt, soda and spices. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Stir in remaining ingredients and drop by teaspoonfuls onto lightly greased cookie sheet. Bake in preheated moderate oven (350°) for 12 to 15 minutes.
Mix all ingredients with hand mixer. Shape into balls. In double boiler, melt 1 cup chocolate morsels and 1/4 stick paraffin wax. With toothpick, dip peanut butter balls into chocolate and cool on wax paper.
Mix all ingredients well (except crackers). Mix well and add to crackers.	Flavor	improves after several hours. Put in oven at 250° for 15 minutes; leave cool before you put into a closed container.
Brown beef, bacon and onion. Drain off excess fat. Combine all ingredients. Use juice from all beans. Bake at 350° for 1 hour.
Cook spaghetti; drain. Stir in margarine. Add Parmesan and eggs. Form crust in 10-inch pie pan.
Mix all ingredients in with electric mixer; adding flour last. Bake in 350° oven for 1 hour or until done.
Brown meat and onion. Drain grease. Cook noodles; set aside. Add remaining ingredients and noodles. Bake at 350°, covered, for 20 minutes. Uncover and add cheese. Bake another 10 minutes or until cheese melts.
Combine first five ingredients; spoon into a lightly greased, shallow, two-quart casserole. Cover with heavy-duty plastic wrap. Fold back a small edge of wrap to allow steam to escape.
Combine first 5 ingredients. Add next 3 ingredients and mix well. Stir in remaining ingredients.
Grease a 13 x 9 x 2-inch pan. Sprinkle rice on bottom, then salt and pepper. Sprinkle with dried onion. In a bowl, mix mushroom and celery soups with water. Pour over rice. Place chicken on top of soup mixture. Spoon onion soup on top of chicken. Sprinkle with paprika. Cover. Bake 2 1/2 hours at 350°. No peeking. When done, rice will be similar to dressing.
Mix together cottage cheese and dry jello; add drained pineapple. Fold in the Cool Whip. Store in refrigerator.
Cream the shortening and sugar together. Add beaten egg. Sift the dry ingredients into the egg mixture. Stir the mixture. Cover the mixing bowl with a plate and put in the refrigerator for 1 hour. Preheat the oven to 400°. Break off a bit of the cold dough and roll into a ball. Roll each ball in the dish of cinnamon and sugar. Bake for 10 to 20 minutes.
Melt butter in pan. Mix flour, 1 cup sugar and milk together. Pour over butter. Do not stir. Mix fruit and 1 cup sugar, stir and pour into batter. Bake about 30 minutes at 375°.
Combine eggs, pumpkin and milk in bowl; mix well. Add sugar, cinnamon, cloves, ginger and salt; mix well. Pour into a 9X13 baking dish. Sprinkle with cake mix; drizzle with margarine. Sprinkle walnuts over top. Bake at 325 degrees for 1 1/2 hours.
Mix sour cream with chopped scallions and red caviar. Blend and chill. Garnish with chopped, fresh parsley. Serve with water biscuits and chilled champagne.
Wash and drain lettuce; break into small pieces. Layer in order as listed and put in refrigerator for 24 hours. Will stay crisp 3-4 days.
Combine first three ingredients. Sprinkle one-third of cookie mixture in a lightly greased 13 x 9 x 2-inch pan. Spread half of ice cream on top. Repeat procedure; sprinkle remaining crumbs on top. Freeze 8 hours. Yields 15 servings. If desired, swirl chocolate sauce on top for a topping.
In large bowl mix butter and cream cheese. Add powdered sugar, mix with cream cheese mixture. Add milk, pudding and fold in Cool Whip. Crush Oreo cookies (messy, use food processor or crush in plastic bag with rolling pin). Layer Oreos and pudding in clean flowerpot, starting and ending with Oreos. Garnish with silk flowers.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. In a large bowl, blend cake mix, pudding mix, eggs, yogurt and oil. Beat on high for 3 minutes. Scrape bowl often. Spread 2/3 of batter in pan. Spoon cranberry sauce over batter. Spoon remaining batter over sauce. Sprinkle with nuts. Bake 55 to 60 minutes.
Beat egg whites until foamy. Add salt and sugar. Beat until stiff. Fold in butterscotch or chocolate bits and nuts. Drop on ungreased pan. Preheat oven to 350°. Turn off heat and put cookies in oven. Leave in for 4 hours or overnight.
Soften cream cheese and oleo. Mix some grated cheese with all other ingredients and pour in baking dish. Top with grated Cheddar cheese. Bake at 350° until bubbly.
Preheat oven to 400°. In a large bowl, cream margarine and sugar. While mixing, put in eggs and vanilla. Add baking powder and flour, a little at a time. Dough will be stiff. Do not chill dough. Roll out to 1/8-inch thick and cut out. Place on ungreased cookie sheet; bake at 400° for 6 to 7 minutes. Decorate as desired.
Preheat oven to 350°. In medium bowl combine all ingredients. Spoon into small ovenproof baking dish. Bake 15 minutes or until heated through. Serve warm with crackers or chips.
Combine ground beef, rice, onion, egg, salt and pepper. Boil cabbage leaves until limp. Separate, trim and cool. Combine all but tomato soup and vinegar. Divide mixture among cabbage leaves. Roll together and secure each with toothpicks. Mix tomato soup with (extra leaves cover the filled ones before tomato soup) 1 can water and 1 teaspoon vinegar. Pour over cabbage rolls. Bake at 350° for 1 1/2 hours or cook in skillet over very low heat for 45 minutes. Stir often spooning sauce over rolls.
Combine crackers and butter and press into bottom of 8-inch square pan. Bake at 375° for 8 minutes. Cool. Beat cream cheese with sugar and 2 tablespoons milk in bowl until smooth. Spread evenly in crumb-lined pan. Arrange strawberries on cream cheese mixture. Prepare whipped topping mix. Prepare pudding mix with 1 1/2 cups milk. Fold in 1/2 cup of whipped topping. Spoon over strawberries and chill until set, about 2 hours. Garnish with remaining whipped topping and additional strawberries. Cut into squares.
Put 2 sticks oleo or butter in mixing bowl. Add 1 cup honey. Mix with beater 1/2 minute. Put in jars.
Heat oven to 350°. Butter and flour 12-cup Bundt pan. In small bowl, beat cream cheese and sugar until smooth. Add egg and vanilla. Beat until blended; set aside. Prepare cake mix according to label. Fold in chocolate morsels. Pour chocolate batter into prepared pan. Evenly cover with cream cheese mix. Bake until wooden pick comes out clean (45 to 55 minutes). Cool in pan on rack 25 minutes. Remove from pan; cool completely. Dust with confectioners sugar. Serve with whipped cream and raspberries, if desired. Serves 12.
Soak candied fruit and raisins in brandy for 48 hours. With a fork, beat eggs and sugar. Blend in butter, soda, spices and vanilla. Gently stir in flour, nuts and brandied fruit with remaining liquid. Drop by rounded teaspoons onto ungreased cookie sheet. Bake at 375° for about 10 minutes or until lightly brown. Makes about 4 1/2 dozen.
Cut shortening into flour and salt until mixture is about the size of peas. Add milk and form into ball. Divide dough and roll out for two crusts.
Cook spinach and sausage as usual, separately. Drain all grease from sausage. Drain all water from spinach. Combine eggs and milk; blend until well mixed. Place spinach and sausage in a 9 inch pyrex dish and top with grated cheddar cheese. Pour egg mixture over sausage and cheddar cheese. Shake on Parmesan cheese. Bake at 350° for 35-40 minutes or until eggs do not run when cut.
Microwave sugar, syrup and butter for 3 minutes on High. Stir in nuts; mix well. Microwave on High 7 or 8 minutes, stirring every 2 minutes. Add soda; quickly stir and pour onto greased surface. Cool; break into pieces. Store in airtight container. Delicious.
Beat margarine and sugar until light and fluffy. Add eggs one at a time. Gradually add flour; mix well. Add vanilla. Put batter on greased cookie sheet; score and put pie filling in center of each square. Bake in 350° oven for 35 to 45 minutes. Cut squares and sprinkle with powdered sugar.
Cream butter and sugar. Add the egg; beat well. Sift together all the dry ingredients. Add alternately to the creamed mixture with the milk. If necessary, add more flour to make a soft dough that can be rolled out. Chill several hours. Roll a portion at a time on floured board. Cut with miniature gingerbread boy and girl cutters. Place on lightly greased sheet and bake at 350° for 8 to 10 minutes. Watch closely. Decorate as desired.
Slice clean veal tenders in 2 x 3-inch pieces. Dip in flour, salt, pepper and garlic powder, coating each piece. Brown in oil and remove from pan. Brown together garlic slices, onions and green pepper. Heat until tender. Add mushrooms and heat. Add browned veal and tomatoes. Season to taste and cook, covered, on low heat, approximately 1 hour. Serve with rice or pasta.
Thaw the frozen broccoli. Season chicken strips with salt and pepper. Cook chicken and chopped onion quickly in the hot diet margarine until chicken is just done. Stir in the thawed broccoli, lemon juice, 3/4 teaspoon salt, thyme and 1/8 teaspoon pepper. Cook, covered, 6 minutes. Add tomato wedges. Cook, covered, 3 to 4 minutes more. Makes 4 servings. One serving (1 1/4 cups) equals 2 1/2 lean meat exchanges, 2 vegetable exchanges and 1/2 fat exchange.
Mix and shape into 1 1/4-inch meatballs. Place on nonsticking rack and bake, uncovered, at 400° until done light and brown, 20 to 25 minutes. Prepare Dijon Sauce as follows:
Brown ground beef in large saucepan; saute onions with beef. Add all other ingredients; heat well.
Mix yeast and 1/2 cup of warm water. Mix dry milk and 1 1/2 cups of water. Pour these 2 mixtures together and set aside. Mix the dry ingredients and add oil, yeast and milk mixture together. Mix well. Pour onto a lightly floured surface. Knead 10 minutes. Roll out and cut into biscuits. Place on greased cookie sheet and let rise 45 minutes. Bake at 400° for 10 to 20 minutes.
Mix together. Bake in oven at 325° until bubbly. Sprinkle with Parmesan cheese on top and bake until brown. Remove from oven; cool and serve.
Dissolve raspberry jello in one cup boiling water. Add raspberries and stir until berries are thawed and separated. Pour into a 13X9X2-inch pan. Chill until set. Carefully spread with sour cream; chill. Dissolve cherry jello in remaining cup of boiling water. Add pineapple and cranberry sauce. Mix well. Allow to thicken slightly. Carefully spoon over sour cream mixture. Chill, cut into squares and serve. If wanted, use Sugar-free Jello, Fat-free sour cream. 12-16 servings.
Preheat oven to 400°. Mix the first 5 ingredients in a large bowl, then sift in the flour and baking powder. Stir lightly. Mixture will be lumpy. Spoon into lightly greased muffin tins and bake at 400° for 20 minutes.
Place broccoli in a large saucepan. Add broth, onion, butter or margarine, salt, curry powder and pepper. Bring to boiling. Reduce heat and simmer, covered, for 8 to 12 minutes, or until just tender. Place half the broccoli and broth mixture at a time in blender container. Cover and blend. Repeat with remaining broccoli mixture. Stir in lime juice. Cover and refrigerate at least 4 hours. Top with lemon slice, spoonful of sour cream and sprinkling of chives.
Mix 1/3 cup flour with blueberries; set aside. Mix remaining ingredients. Add blueberries. Spoon into muffin pans lined with paper muffin holders. Bake 15 minutes at 450°. Real butter is preferred.
Sift together dry ingredients and add dates and nuts. Spread in well-greased 8-inch square pan and bake for 40 minutes at 350°. Score into 1-inch squares while warm.
Place filling in deep dish. Roll out pie dough. Spread on top and bake at 350°.
Mix all ingredients until smooth and blended. Pour into pyrex dish and bake at 350 degrees about 1 hour to 1 hour 15 minutes. Sprinkle powdered sugar on top after cooking.
Mix hamburger and onion together; form into patties. Throw in the microwave; cook until you are ready to eat.
Melt butter. Blend in flour and add milk, stirring constantly. Cook mixture until thick, boiling about 3 minutes. Add seasonings and grated cheese and cook slowly until cheese melts. Add cooked ham, potatoes and onions. Pour mixture into a greased casserole. Sprinkle with buttered bread crumbs and bake, uncovered, at 350° for 30 to 40 minutes or until the crumbs are lightly browned. Serves 8 to 10.
Preheat oven to 350°. Brown sausage, onion and garlic in skillet until sausage is brown and onion is transparent. Add salt, pepper, rosemary and basil. Drain sausage on paper towels. Mix spinach and Feta cheese. Add beaten eggs and sausage mixture. Stir. Spray 13 x 9 x 2-inch dish with vegetable cooking spray. Place 6 sheets of fillo dough, spraying each sheet lightly with cooking spray on bottom of dish (sheets may be cut or simply bunched up to fit dish). Spoon half of spinach/sausage mixture onto filo dough. Place 6 more sheets of fillo dough on top of spinach/sausage mixture. Again lightly spraying each sheet with cooking spray. Spoon remainder of spinach/sausage mixture onto second layer of dough. Top with 12 sheets of fillo dough, spraying each sheet lightly with cooking spray, except last 2 sheets, which should be brushed lightly with melted margarine. Cook in center of oven at 350° for 35 minutes, until golden brown. Let stand for 10 to 15 minutes before serving.
Grease 13 x 9 x 2-inch baking pan. In large saucepan over low heat, stir together corn syrup, sugar and peanut butter, stirring constantly. Bring to boil and boil for 3 minutes. Remove from heat. Add cereal; toss to coat well. Press into prepared pan. Cool. Cut into 1 x 3-inch bars.
Heat oven to 310°. Remove from stove. Add 1 teaspoon flavoring and food coloring. Pour into greased cookie sheet. Let harden. Break into pieces. Add powdered sugar, sprinkled on top.
Cook pineapple and sugar 2 to 3 minutes. Poke holes in cake. Spread pineapple on cake while still warm. Add cream cheese to prepared instant pudding. Stir well. Spread on cake.
Cream sugar and butter; add eggs, salt and vanilla. Beat until fluffy. Spoon into two baked pie shells. Spread evenly and chill. Whip cream until stiff and fold in pineapple and nuts. Spoon over top of first mixture. Chill until ready to serve.
Melt butter in skillet. Add onion and green pepper. Stir in chicken and rice soup, tomato soup and water. Heat on low.
Melt margarine; dissolve yeast in warm water. Mix all ingredients except flour. Gradually fold in flour. Bake in muffin pans at 350°.
Beat well and warm up (hot). Pour in fresh pie crust straight side up. Cook in oven at 325° to 350° for 30 minutes. (Milk should not boil.)
Mix all ingredients together, leaving the addition of the chicken to the last. Each recipe should feed 4 to 6 persons.
Peel, quarter and core apples. Put in baking dish. Mix sugar and spices. Sprinkle sugar mixture over apples and the nuts. Dot with margarine, pour water in bottom of pan. Cook at 350° for 45 minutes to 1 hour, until tender. Baste occasionally.
In a medium saucepan combine broth and 1/3 cup water. Bring to a boil. Stir in the rice. Reduce heat to low; cover and simmer until liquid is absorbed and rice is tender, about 20 minutes. While rice is cooking, in a medium skillet, heat the oil over medium-high heat. Add mushrooms and red pepper; cook until tender, stirring occasionally, 5 to 6 minutes. Stir in artichokes, parsley, thyme, cooked rice and salt and pepper to taste. Heat through, about 3 minutes. Spoon into a serving dish and serve hot.
Beat 3 eggs lightly with 1 cup sugar. Add water, 1 1/2 cups flour, baking powder and vanilla and bake in quick oven until brown. Split open to make 2 layers and fill with a mixture of 2 eggs, 1 cup sugar, 1/2 cup flour and milk. Cook all together over slow heat, stirring constantly, in double boiler until thickened. Add butter. Cool before spreading. Bananas, coconut or crushed pineapple may be added to filling.
Layer vegetables in dish. Mix together dressing, mayonnaise and bacon. Pour over vegetables. Sprinkle cheese on top. Toss just before serving. Salad is better made 24 hours before serving.
Cook pasta according to directions. Add all ingredients in large bowl and mix. More Italian seasoning or Italian dressing can be added to taste. Can sprinkle with Mozzarella cheese, if desired.
You will also need 8 to 10 plastic cups. Pour milk into large bowl. Add Jell-O pudding mix; beat until well blended. Let sit for 5 minutes. Stir in Cool Whip and 1/2 cookies. Place 1 tablespoon cookies into the cups. Fill cups 3/4 full with pudding mixture. Top with remaining cookies. Refrigerate 1 hour. Decorate with gummy worms, frog, candy flowers or chopped nuts.
Broiled or grill chicken strips with butter and Cavender's Greek spice and set aside; keep warm. Cook the asparagus in a large pot of boiling, salted water until just tender (3-4 minutes). Remove and rinse under cold water. Cut on the diagonal into 1 1/2 inch pieces and set aside. Add the pasta to the boiling water and cook 10-12 minutes (or according to package directions). While the pasta is cooking, heat half the olive oil in a large skillet or wok over medium heat. Add the onions and cook until soft, stirring, about 3 minutes. Add the mushrooms and cook until slightly browned, about 5 minutes. Add garlic (optional) and cook for 1 minute. Then add the reserved asparagus, the spinach, tomato and sun-dried tomato; season with Cavender's, salt and pepper (to taste).
Bake 1 1/2 to 2 hours at 350° or can be made in a crock-pot.
Melt cocoa and butter together. Beat eggs and sugar. Then add cocoa mixture. Mix in vanilla and flour. Fold in pecans. Bake in a greased and floured 9 x 13-inch pan at 350° for 20 minutes. Take cake immediately from the oven and cover the top of the cake with the marshmallows. Then pour the icing over the marshmallows.
Combine all ingredients. Bake at 400° for 15 to 18 minutes.
Mix together and pour into a 9 x 12-inch pan. Cover with bacon strips and bake at 375° until done.
Using an 8 x 10-inch serving dish, layer all ingredients in exact order given. Make sure everyone knows to dig deep.
Mix first five ingredients well. Pour into 2 graham cracker shells. Sprinkle with graham cracker crumbs.
Boil chicken; debone. In large skillet, melt butter on low heat. Add flour, stirring constantly until brown. Slowly, but continuously, add milk. Stir constantly until gravy begins to thicken. Combine chicken with gravy. Place 2 to 3 large spoonfuls of mixture on toast. Sprinkle with hard-boiled eggs. Salt and pepper to taste.
Mix will be dry but do not add any liquids. Mix well all ingredients. Shape into bite size balls. Bake at 350° for 15 to 20 minutes.
Combine milk, sugar, well beaten egg yolks, butter or margarine and vanilla in a double boiler. Cook over medium heat in double boiler, stirring constantly, until mixture thickens, about 12 minutes. May have to cook a little longer than 12 minutes in order for mixture to thicken. Remove from heat; add coconut and pecans. Beat until cool and of spreading consistency. Makes enough frosting to cover tops of 3 layers of German chocolate cake.