HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, cornstarch, sugar and nutmeg and salt. Add butter with a fork or blender until crumbly. Spread in a 9-inch unbaked pie shell. Pour the half and half over or enough to almost fill the shell. Bake at 425° for about 10 minutes. Remove from oven. Break the filling; crush gently with a rubber or plastic spatula, being careful not to puncture the bottom of pastry underneath. Reduce heat to 350° and bake until filling bubbles up thick and is a light brown, about 45 minutes.
Beat together 1 1/2 cups water and condensed milk. Add pudding. Beat and chill for 5 minutes. Beat cream until thick. Add to chilled pudding mixture. Drain peaches. Cut cake in half. Slice first half in small slices. Place on bottom of dish. Sprinkle with orange juice. Put 1/2 of the peaches on cake. Put 1/2 of pudding mixture. Repeat again cake, peaches and pudding. Top with chopped nuts or sprinkle with cinnamon.
Mix eggs, milk, flour, baking powder and salt in bowl. Pour cooking oil in deep fryer until about 2 inches deep. Heat until oil is hot. Pour mixture through funnel into oil, moving it in a circular motion, then crisscross until you make a cake about the size of a large doughnut. Brown it, turn over, remove from fryer and drain. Sprinkle with powdered sugar and/or cinnamon.
Spray angel food cake pan with Pam. Mix all ingredients and pour into pan. Bake at 350° for 50 minutes.
Boil shrimp and noodles (by directions). Drain and put into a large bowl. Add all other ingredients; mix well. Serves approximately 6.
In large open roasting pan, mix potatoes, sausage and salad oil. Bake 15 minutes. Add chicken pieces and next five ingredients; toss to mix with ingredients in pan. Bake 15 minutes. Separate green beans under warm running water. Drain. Sprinkle over chicken mixture. Bake 15 to 20 minutes, stirring occasionally, until chicken and vegetables are tender.
Combine all ingredients and stir well. Sherbet should be in small chunks and strawberries could be sliced if desired. Serves 20 people.
Mix together pudding and Cool Whip. When completely dissolved, add the rest of the ingredients. Chill for minimum of 1 hour and serve cold.
Mix these items and add to oatmeal mixture. Bake at 350° for 30 minutes in a 9 x 13-inch pan.
Preheat oven to 350°. In a LARGE bowl, cream sugar, brown sugar, vanilla, oil and eggs together. Add flour, baking soda, salt and oats. Mix well. Stir in cereal, coconut, nuts and chips. (May have to use your hands to mix thoroughly.) Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes. Move to wire rack to cool. Makes 10 dozen 2-inch cookies.
Brown beef in small roaster. Add rest of ingredients. Cover. Bake at 375° for 1 hour. Uncover and bake another 1/2 hour.
Combine all ingredients and stir well. Let mixture sit in the refrigerator for several hours, covered. It will turn into a deep yellow color. Place in a bowl on a tray with the vegetables stacked around it.
Cream margarine and shortening; add sugar and beat until smooth. Add yolks; beat well. Combine flour and soda and add to batter alternately with buttermilk; stir in vanilla. Add coconut and nuts. Fold in stiffly beaten whites. Pour into three greased and floured pans or long sheet pan; makes large cake. Bake at 350° until done; cool and frost with Cream Cheese Frosting.
Combine flour and salt; cut in shortening until resembles corn meal. Combine water, vinegar and egg. Add a little at a time to flour to form soft dough. Cover and refrigerate 3 to 4 hours. Roll out pastry and trim.
Mix sugar, spices, eggs and melted margarine. Add mashed potatoes. Pour in unbaked pie shell. Bake at 375° for about 40 minutes or until crust is golden brown.
Cut together flour, sugar and margarine. Press into a 9 x 13-inch pan. Bake 20 to 25 minutes at 350°. Beat together remaining ingredients. Pour over first part after cooked. Bake 25 minutes at 350°. Sprinkle with powdered sugar.
Cook the lentils in 3 pints of water for 1 hour. Saute onions, garlic and celery in a little oil until tender. Mix with lentils. Add seasonings and other ingredients. Mix well and put into 2 oiled loaf pans. Bake at 375° for 1 hour or more. Serve plain or with tomato sauce or hot sauce. Serving Size: 16. Preparation Time: 1:30.
Place a small amount (1 to 2 tablespoons) olive oil in a frying pan. Wash and pat chicken breast dry. Place in hot oil and brown on both sides. Slice onion and slice fresh mushrooms over chicken. Lower heat and cover until done, 15 to 20 minutes. Very good over rice. Low-fat, but oh! so good!!
Brown beef, peppers, celery and onion. Salt and pepper to taste. Cook noodles and drain; set aside. Add to meat mixture the tomato soup, sauce and paste. Add mushrooms and olives last. Mix noodles and meat mixture in a casserole dish; top with grated cheese. Cover and bake at 375° for 30 minutes. Last 15 minutes of cooking, remove cover.
Sift dry ingredients together into a bowl. Combine beaten egg, applesauce, shortening and flavoring together. Stir into dry ingredients. Nuts may be added, if desired. Bake in 1 large bread pan for 1 hour in a 350° oven.
Combine first 4 ingredients and 1 1/2 cups of cheese. Place 1/12 of mixture on each tortilla. Roll and place seam side down in a greased baking dish.
Brown steak. Add onion, salt, pepper, mushrooms and soup. Simmer until meat is done. Just before serving, add sour cream. Serve over noodles or wild rice.
Mix strawberry Jell-O; pour in glass dish and let set. Mix lemon Jell-O, softened cream cheese and marshmallows; pour over strawberry Jell-O and let jell. Mix lime Jell-O and pour over lemon Jell-O; let set. Top with Cool Whip.
In bowl combine soup, eggs and cream. Toss flour with remaining ingredients except pie shell. Pour mixture over vegetable mixture. Bake at 350° for 45 minutes or until knife comes out clean. Let stand 10 to 15 minutes before serving.
Brown pork loin chops or pork chops in small amount of oil or cooking spray. Salt and pepper to taste. Cook rice in water with green pepper, onion, celery, margarine and salt. Bring to a boil; turn heat down very low and cover with a lid. Simmer for an additional 12 to 14 minutes. Rice should be almost, but not quite done. Add chili sauce and warm with rice mixture, stirring constantly. Place in baking pan or dish. If not moist enough, add a small amount of water (like 1/4 cup). Cover with browned pork chops or pork loin chops. Bake in 350° oven for 30 minutes or until chops are done. (Rice will finish cooking while baking and moisture will be absorbed.)
Mix dry ingredients in a large bowl. Make a well in the center. Add eggs, nuts, oil, pineapple, vanilla and bananas. Stir. Do not beat until mixed well. Pour into greased and floured pan. (I use rectangular cake pan.) Bake at 350° for 75 minutes.
Mix first 4 ingredients. Freeze until almost time to use. Thaw and add chilled ginger ale.
Wash and peel potatoes and quarter them. Put in pan of water and boil with one chopped onion. When potatoes are done, add the condensed milk and chopped ham. Let it cook on medium heat for 5 to 10 minutes or until ham is warm. Add enough instant potatoes to make it creamy.
Heat oven to 425°. Prepare pie crusts according to package directions, for 2 crust 9-inch pie. In large bowl, combine all filling ingredients; toss lightly. Spoon apple mixture into pie-crust lined pans. Top with second crust and flute; cut slits in several places. Bake at 425° for 40 to 45 minutes or until apples are tender and crust is golden brown. Makes 8 servings.
Cook ingredients until soft ball stage. Add 1 pinch of cream of tartar or 1/2 teaspoon baking soda. You may add 1/2 teaspoon vanilla, if desired. Bake 1 hour at 200°. Stir several times. When done, break into small pieces.
In a heavy 2-quart saucepan, combine the sugar, milk and marshmallows. Bring to a boil over medium heat, stirring until the sugar dissolves and marshmallows melt. Remove from the heat. Stir in peanut butter. Pour into a buttered 8-inch square baking pan. Cool. When firm, cut into squares. Yields 3 dozen pieces. If cooking for two: Fudge will keep for several weeks wrapped or stored in an airtight container in the refrigerator.
Drain juice from pineapple. Mix in a large bowl the pineapple, Cool Whip and evaporated milk. Add the cherry pie filling. Mix well and refrigerate for about 1 hour. Serve. Needs to be refrigerated when not serving it.
Remove bones and black skin from salmon; flake. Add onion, egg and 3/4 cup cracker crumbs. Mix with clean hands and make into patties. Dip patties into remaining cracker crumbs. Fry in vegetable oil until golden brown. Bring to a boil the cornstarch, lemon juice, water, salt, pepper and sugar. Stir so lumping will not occur. Dip over salmon patties and serve.
Mix flour, baking powder, soda, cinnamon and salt. Set aside. Mix sugar, oil, eggs, carrots, pineapple and vanilla. Add dry ingredients to wet. Stir until moistened. Spoon into well-greased muffin tins. Bake 20 to 25 minutes at 350°.
Melt caramels with water in saucepan over low heat. Stir frequently until smooth. Pour over cereal and nuts; toss until well coated. With greased fingers, press mixture into greased 13 x 9-inch baking pan. Melt and mix chocolate and butterscotch morsels together. Spread over cereal in pan. Cool and cut into squares.
Preheat oven to 375°. Combine brown gravy mix with ground beef, parsley flakes and the horseradish. Shape into 1-inch meatballs and put on shallow baking pan. Bake 10 to 15 minutes.
Arrange chicken breasts in a baking dish. Place a slice of Swiss cheese on each piece of chicken. Stir together the soup and water. Spread evenly over chicken. Sprinkle crumbs on top and drizzle with melted butter. Bake, uncovered, at 350° for 1 hour.
Arrange all ingredients in casserole and cook for about 2 hours in slow oven (325°). Serves 4.
Boil chicken to reduce grease. Remove the skin and debone if you desire. I do this.
Melt butter in skillet. Pour all ingredients in skillet with liquid. Top with cheese. Cover and simmer 15 to 20 minutes. I use turkey Polish sausage. Tastes great and is not greasy.
Brown beef and onion in skillet. Place in bottom of casserole dish. Add soup and vegetables. Place Tater Tots on top. Bake at 350° for 30 to 45 minutes.
Add sugars, syrup, cream, cream of tartar and salt. Boil to soft ball stage. Remove from fire and beat 2 minutes. Cool 15 minutes. Beat again 10 minutes; add pecans and drop on wax paper. If it gets too hard, add a little hot water.
Combine all ingredients in a small bowl. Cover and chill at least 30 minutes to allow flavors to blend.
Mix ingredients together in a large mixing bowl. Fill 2 loaf pans (greased and floured) half full. Bake 1 hour at 350°.
Use a pastry blender to cut shortening into dry ingredients. Combine egg yolk, vinegar and ice water and stir until smooth. Add to dry ingredients by sprinkling one tablespoon at a time and tossing dough with a fork until water is absorbed. When all water is absorbed, mold into two balls for a top and bottom crust.
Cut steaks into strips. Combine 1/4 cup flour, salt and pepper; toss with steak strips to coat thoroughly. Add to crock-pot with onion, garlic and half of green pepper strips; stir. Combine tomatoes with beef base, soy sauce and Worcestershire sauce. Pour into crock-pot, moistening meat well. Cover and cook on low setting for 8 to 12 hours.
Scald milk; add sugar, salt, nutmeg and vanilla. Gradually pour over slightly beaten eggs, stirring constantly. Pour into an unbaked pie shell. Bake at 375° for 50 minutes.
Layer in dish. Bake at 375° for 1 hour, covered with foil.
Cook onion and garlic in margarine until tender. Add tomatoes, tomato sauce, sugar, chiles and spices. Simmer about 20 minutes. Dip each tortilla in warm grease to soften. Put 2 tablespoons cheese and chicken, rolled up in tortilla; place seam side down in pan. Blend sour cream into sauce and pour over tortillas. Put rest of cheese on top. Bake until cheese is melted.
In saucepan, melt butter. Remove from heat. Blend in salt and flour. Return to heat, add milk stirring constantly until sauce thickens a little and is smooth. Add cheese to hot macaroni. Spread in buttered 13x9 inch pan. Pour sauce over macaroni. Bake at 375 degrees about 40 minutes or until golden brown. Serve with green beans and applesauce.
Mix stuffing with oleo. Save 1 cup stuffing for top. Mix rest of stuffing with all other ingredients. Put in greased (oleo) 9 x 13-inch pan. Top with remaining stuffing. Bake at 350° for 45 to 50 minutes.
Heat chilies and butter together in top of double boiler until cheese is completely melted. Add chopped onion and stir until onion is soft. Mix remaining ingredients together and add to cheese mixture. Serve in chafing dish with large corn chips or Tostitos.
Mix all ingredients together except tortillas and cheese. Dip both sides of tortilla in mixture, then fill with mixture, roll and place in baking dish. Top with cheddar cheese. Bake at 350 degrees for 30 minutes.
Heat soup, sour cream, milk, chicken, salt and pepper just to boiling. Add peas. Reduce heat and keep warm while preparing biscuits. Pour chicken mixture into ungreased 7 X 11-inch oblong baking dish. Sprinkle with cheese. Drop biscuits on top of mixture (8-10 biscuits). Bake at 425 degrees for 20 minutes.
Scald chicken and beef bones. Cover with water. Cover pot and simmer 2 to 2 1/2 hours. Add vegetables and simmer 1 hour. Remove fat and add salt and pepper. Depending on what manner chicken is served, parts may be removed when tender, before falling apart.
Pour in casserole dish and top with buttered cracker crumbs. Bake at 350° until browned.
Soften leaves by dipping a few at a time in boiling water. One leaf at a time, lay it down with the rough side up and plac a teaspoon of stuffing in the center. Fold bottom of leaf over the stuffing, then fold it from each side to the middle. Roll tightly, forming a roll about 3 to 4 inches long and 1/2 to 1 inch long. Pack rolls, open ends down, in tight rows and layer on a steamer rack in saucepan. Sprinkle each layer with salt and lemon juice. Crush garlic. Mix with remaining lemon juice and pour over the last layer or rolls. Simmer in steamer for about 1 1/2 hours or until leaves and stuffing are tender.
Place croutons in greased 8 x 8 x 2-inch casserole. Top with cheese. Cook sausage in skillet until brown; drain on paper towels. Place sausage over cheese. Beat eggs; mix with mustard, milk, mushroom soup and mushrooms. Pour over sausage. May be refrigerated overnight. Bake in preheated 300° oven for 1 hour and 30 minutes. May be frozen and reheated.
Put bran cereal in large bowl. Add boiling water. Cream sugar and oil; add egg whites, buttermilk and bran cereal. Stir together dry ingredients and fold into all cereal mixture until moistened. Add raisins. Spray muffin tins with Pam. Fill 2/3 full. Bake at 400° for 15 to 20 minutes. Cool in pan 5 minutes. Remove to rack to finish cooling.
Preheat oven to 350°. Beat 4 egg yolks, condensed milk and Key lime juice until thick. Pour into an unbaked pie shell. Bake for 45 minutes.
Preheat oven to 450°. Fry bacon; remove and drain, leaving fat in pan. Saute onion and garlic in bacon fat. Mix in bacon. Combine cheese, eggs, sour cream, nutmeg and salt and pepper to taste. Spread half of the bacon-onion mixture in the bottom of the pie shell. Pour in cheese mixture and add remaining bacon mixture. Reduce oven to 350° and bake pie 30 to 35 minutes, until a knife inserted into the custard comes out clean. Set aside for several hours and reheat at 350° for about 20 minutes before serving.
Can use 1 3/4 cups prunes and no raisins, if preferred.
Thaw and pat into 6-inch rounds. Put filling on. Place second round on top and pinch edges down. Bake at 375°. Butter top after baking. Sprinkle with Worcestershire sauce.
Mix all of the ingredients together in a bowl. Pour into a waxed paper lined 9 x 13-inch pan. Sprinkle 1 box yellow cake mix on top; then sprinkle 1 cup chopped nuts. Pour 1 cup melted butter over mixture. Bake at 350° for 50 to 60 minutes. When cool, flip over onto a platter and peel off waxed paper.
Brown ground beef; add seasoning mix and 1 cup water. Simmer until most of the water is absorbed. In 1 1/2-quart casserole layer beef mixture, beans and shredded cheese. Heat in 350° oven until cheese is melted (about 20 minutes). Remove from oven and top with sour cream, tomatoes and lettuce. Serve hot with tortilla chips. Serves 2 to 4.
Brown meat and drain fat. Add everything to slow cooker. Cook on low heat 6 to 8 hours. If you make it on the stove, bring to a boil and simmer 1 1/2 to 2 1/2 hours. To thicken, add dry bread crumbs until desired thickness.
Mix sugar, flour, salt, baking powder and cocoa; add milk and melted butter, vanilla and beat well. Pour batter into greased 9 x 11-inch baking pan.
Place fish in greased shallow baking dish. Sprinkle with paprika, lemon juice, salt and pepper. Make white sauce from butter, flour, dry mustard, salt, pepper and milk. Pour sauce over fillets. Sprinkle with bread crumbs and parsley. Bake at 350° for 35 minutes. Makes 6 servings.
Mix together and top with almonds and Rice Krispies. Bake at 350° for 30 minutes.
Gather tender leaves and blossoms when full grown. Dry at room temperature. When dry, rub into small particles. Seal in jars. This will help it to retain flavor.
Heat oven to 350°. Mix sugar, butter and egg in a large bowl. Stir in flour. Press bottom and 1/2 inch up side of ungreased 9 x 13-inch pan. Bake until edges are light brown, 10 to 15 minutes.
Combine water and jello. Partially set jello. Fold in other ingredients. Spread in 9 x 13-inch pan. Refrigerate until set.
Combine potatoes, ham and onion in a greased 1-quart casserole; set aside. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens. Add cheese, salt and pepper; stir until cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350° for 35 to 40 minutes. Garnish with parsley. Yield: 2 servings.
Beat eggs and add all ingredients. Bake at 350° for 35 to 40 minutes.
Cut each biscuit in 4 pieces. Mix sugar and cinnamon and roll each piece in it and place in Bundt pan. Sprinkle nuts on top. Melt butter and mix with brown sugar. Pour on top. Bake at 350° for 30 minutes.
Cook sausage, onion and green pepper in skillet until sausage is brown and crumbly. Stir in flour. Add tomato paste, salt, chili powder and pepper. Remove from heat. Cut Cheddar into 1/2-inch cubes and add to skillet. Spread evenly into 9-inch square pan. Prepare muffin mix according to package directions; spread over sausage. Bake at 400 degrees for 30-35 minutes. Let stand approximately 5 minutes; loosen edges with knife; invert onto serving dish and serve immediately.
Dough: Cream butter; gradually add sugars. Cream until light and fluffy. Add eggs and vanilla and mix well. Sift together flour, soda and salt. Gradually add to creamed mixture, beating well after each addition.
Mix together. Pour into well-greased pan. Bake 1/2 hour.
Boil eggs, drain and immerse in ice water. When cool enough to handle, roll egg to break shells. Halve eggs lengthwise. Pop yolks into bowl. I use a chopper to mash yolks. Mix mayo and mustard, salt and pepper to taste - enough to just moisten, but keeping the filling from being runny. Fill whites.
Melt 5 spoons of butter in heavy saucepan over medium heat. Blend in flour and cornstarch. Stir until smooth. Stir in sugars. Stir until sugars melt and mixture is smooth. Blend in scalded milk, 1/2 cup at a time, stirring until mixture boils after each addition. Vigorously stir about 3 tablespoons hot mixture into egg yolks. Add to hot mixture. Cook 1 minute, stirring constantly. Remove from heat. Stir in salt, vanilla and 1 tablespoon butter. Mix well. Pour into pie shell. Beat egg whites until they hold a stiff peak. Put on pie. Bake until brown.
In a blender or food processor, process cookies until crumbly. Take out 2 tablespoons of crumbs and set aside for topping.
Mix and add enough water to make a dough that can be rolled out. Divide the dough in 8 or 9 balls and roll out as for pie.
Boil potatoes in jackets; cool and peel. Press through ricer onto towels to dry. Dry for 1 hour. Place all ingredients into a large bowl except croutons. Shape into long roll about 1 1/2 inches in diameter. Cut into pieces 1 1/2 inches long. Place crouton into center of each. Shape into small balls. Cook in rapidly boiling water until they rise to the top, then simmer 3 to 4 minutes longer. Serve with Dumpling Garnish.
In medium saucepan, heat orzo in shortening over medium heat. Bring chicken broth to a boil in another pan. As pasta begins to brown, lower heat. Add butter and rice. When butter has melted, add salt and broth. Cover and cook over low heat for 20 minutes or until broth is absorbed.
Mix all ingredients together and bring to a boil. Let simmer for about 15 minutes. Cool and bottle in ketchup bottles.
Soften cream cheese. Gradually stir in crushed pineapple, 1 cup nuts, onion and salt. Mold into ball; chill well. Roll in chopped nuts. Chill and serve with party rye and crackers.
Heat oven to 350°. Shred cooked, cooled chicken and spread evenly in bottom of baking dish or pan. Mix soups and 1/2 cup chicken broth in saucepan. Cook onions in butter until translucent. Add to soups. Stir until smooth. Pour over chicken. Mix Stove Top stuffing with butter, melted and 1 cup of broth. Spread over chicken. Bake for 35 to 40 minutes.
Mix eggs, shortening and sugar together. Add buttermilk, baking soda, baking powder, salt, nutmeg and vanilla. Add flour, but do not make dough too stiff. Bake at 350°.
Mix together in a large bucket. Get out all bubble wands (small and large) you can find. Enough bubbles for everyone to enjoy.
Cream together sugar, egg, Crisco, baking soda, baking powder and vanilla. Slowly add sour milk or buttermilk, then flour.
Blend sugar, eggs and fruit cocktail. Add salt, soda and flour. Stir until well mixed, no need to beat. Pour into greased 9 x 13-inch pan. Sprinkle with 1/2 cup brown sugar with 1 cup peanuts.
Combine all ingredients. Cover and refrigerate at least 1 1/2 hours. Drain before serving.
Simmer milk, soup and chilies together in saucepan. Put a layer of Doritos, a layer of cheese and a layer of chicken in casserole dish. Repeat and end with cheese on top. Pour soup mixture over top. Sprinkle with grated cheese. Bake at 350° for 30 minutes.
Combine all ingredients in large mixing bowl. Stir about 75 strokes. Pour batter in greased pan. Sprinkle with 1 tablespoon sugar and 1/2 teaspoon cinnamon. Bake at 350° for 60 to 65 minutes. Makes one loaf.
Break up lettuce, then combine with onions and celery; mix well ahead of serving for a crunchy, crispy green salad. Immediately before serving, toss shrimp and frozen peas with approximately 1 cup of mayonnaise. Add salt and pepper to taste. Add chow mein noodles and mix again. Serve immediately.
Peel and cut up carrots. Boil until tender; drain. Puree in blender or beat with mixer until smooth. Add butter; blend until butter is melted. Add all other ingredients until well blended. Pour into a 1 1/2-quart casserole. Bake at 350° for about 45 minutes, or until knife inserted in center comes out clean.
In a large nonstick skillet, melt butter over low heat. Toss apples with lime and pulp. Add apples and saut 3 minutes. Cover with foil and smother until tender. Remove apples and place on serving dishes. Add grape juice, lime peel, maple syrup, vanilla, allspice and nutmeg to the skillet and boil, stirring constantly, until the mixture becomes a syrup, about 2 or 3 minutes. Toast walnuts by heating them in an ungreased nonstick skillet, stirring with wooden spoon, until they begin to brown and are fragrant. Pour syrup over apples. Sprinkle with walnuts and serve warm. Makes 4 servings.
Wash and chunk the pickles; soak in salt water for 3 hours. Drain. Add ingredients. Bring to a boil. Pack in prepared jars.
Brown ground meat with onion, celery and bell pepper until brown. Next, add tomato sauce, 1 can water and ketchup. In separate pot, boil potatoes and carrots until tender. Add corn, beans, carrots and potatoes to meat. Slice smoked sausage and add to meat. Cook all this on low heat for about 30 minutes. You may have to add more water. Serves 15.