HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine crackers and melted butter and press mixture around sides and bottom of 10-inch pie plate or 9-inch square pan to form crust. Saute the onions in 1/2 cup butter. Add scalded milk, eggs and salt. Add the cheese last and mix thoroughly. Pour into crust. Bake at 300° for 50 to 60 minutes.
Combine all ingredients in order given and stir only enough to mix thoroughly. Do not beat. Pour into unbaked pie shell. Bake for 1 hour in 350° preheated oven. This pie freezes well.
Dissolve gelatin in boiling water. Add cold water and pour into a deep, narrow dish. Chill until firm. Just before serving, cut bananas in half lengthwise. Brush with lemon juice and arrange in banana split dishes. Scoop gelatin onto banana. Garnish with whipped topping, cherries and nuts. Makes 3 to 4 servings.
Mix oleo and sugar; cream well. Add mashed bananas, lemon juice, eggs, salt, soda and baking powder. Mix well. Add milk, vanilla and flour, a little at a time. Mix well. Add nuts; mix well. Spoon into a well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes.
Line casserole with chicken breasts. Cover with Swiss cheese. Dilute soup with enough water to thin slightly (approximately 1/2 can to each can of soup). Pour over chicken and cheese. Cover with croutons. Pour melted butter over the top. Bake at 350° for 55 minutes. Let set 5 to 10 minutes.
Drain the canned salmon, reserving 2 tablespoons of the liquid. In a medium mixing bowl, stir together reserved liquid, egg, bread crumbs, cheese, onion and thyme. Add drained salmon; mix well. Shape into 1/2-inch thick patties. Cook in hot oil over medium heat until each side is brown.
In medium bowl, combine ground turkey, onion, bread crumbs, 2 tablespoons sweet and sour sauce, egg white and ground pepper; blend well. Form into 15 meatballs, each about 1 1/2 inches in diameter. Coat bottom of large nonstick skillet generously with cooking spray. Place skillet over medium-high heat and heat about 30 seconds. Add meatballs; cook 6 to 7 minutes, or until browned on all sides, turning frequently. Reduce heat to low; stir in remaining sweet and sour sauce. Place bean sprouts, bell pepper and snow peas over meatballs. Cover and cook 8 to 10 minutes, or until meatballs are no longer pink in center. Stir mixture; serve over rice.
Cream margarine, Crisco and sugar. Add eggs, one at a time. Add flour and milk alternately, then vanilla. Save 1/2 cup of the batter for the icing. Bake at 300° for approximately 1 1/2 hours or until done.
Wash, peel and grate potatoes. Cover with cold water; drain and press out water. Add all remaining ingredients. Stir until mixed. Heat oil in a heavy frypan. Drop by full tablespoons into the hot oil and gently flatten each pancake as it begins to fry. Turn as soon as cake begins to cook golden. Remove with a slotted spoon and drain on paper towels. These cook very quickly. Serve with applesauce, sour cream or just plain as a side dish. These freeze very well and may be reheated in the microwave.
Heat oil and garlic. Add cabbage and spices. Stir-fry until done.
Mix first 5 ingredients in large bowl. Put in large casserole dish. Cover with cornflakes. Bake at 350 degrees for 45 minutes.
Cube all bread. Put half in bottom of greased 9 x 12-inch glass baking dish. Put broken up cream cheese on top of bread. Put rest of bread on top of that. Put mixture of eggs, milk and maple syrup over bread. Put plastic wrap on top and refrigerate overnight. The next morning, bake in a 375° oven for 45 minutes. Serves 8.
Remove the casings from the sausage and discard. Brown sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of the fat. Spoon out most of the fat from the cooked sausage and discard. Add the onion and garlic and cook, stirring until soft, but not browned. Add carrots, zucchini, peppers, wine chicken broth, tomatoes, basil and oregano and bring to a boil. When the soup is boiling, add the orzo and cook for 20 minutes. Season to taste with salt and pepper. Serve in heavy soup bowls. If desired, sprinkle Parmesan cheese over each serving.
Mix all ingredients. Put in baking pan or casserole dish covered tightly. Bake for 2 hours. Serve over cooked noodles or rice.
Mix vanilla pudding and cold milk; add ice cream. Pour mixture over torn bits of angel food cake in a 9 x 13-inch pan. Dissolve gelatin in 1 cup of boiling water and add strawberries. Chill and then pour over cake-ice cream mixture. Keep refrigerated.
Pour hot, melted suet over the mixture until it is covered and put aside to set. Stir when it begins to harden and the seeds will be nicely distributed. Peanut butter can be stirred into the fat before pouring over the seeds. Turn out onto a tray when ready to use. This can also be prepared in half a coconut shell and hung from a tree. Several of these cakes can be made at one time and kept refrigerated or frozen until used. Seed eating birds (which includes most small birds around during the winter) will be attracted to this. Insect and fruit eaters, such as mockingbirds, like a cake made only with raisins and suet.
Mix first 4 ingredients until smooth. Form into 1-inch balls. Melt chocolate chips and shortening together in double boiler. Dip balls into chocolate mix 1/2 way. Place on wax paper and refrigerate.
Fry ground meat until brown. Add onion and garlic. Put in enchilada and taco sauces. Cook 10 to 15 minutes.
Cook rotini with water and chicken bouillon cubes. Drain 9/10 of water. Add remaining ingredients. Mix together.
Mix together and cook in crock-pot all day. Serve with Fritos and garnish with cheese. Can be served with oven baked potatoes. Also with corn bread.
Soak apricots 1/2 hour. Drain and chop or cut up with scissors. Beat egg until light; stir in sugar and mix well. Stir in butter. Sift flour with rest of dry ingredients and add alternately with orange juice and water. Add nuts and apricots and mix well. Pour batter into well greased loaf pan ( 9 x 5-inches) and bake for 1 hour and 15 minutes in 350° oven. (Also makes 3 small loaves, baked about 1 hour.)
Preheat oven to 400°. Put water and margarine in sauce pan. Bring to boil and lower heat. Add flour and salt. Stir over low heat until dough leaves side of pan; remove from heat. Beat in eggs one at a time until smooth. Place spoonfuls of dough on a cookie sheet and spread to form a 7-inch circle. Bake at 400° for 40 minutes; turn off oven and let pie shell stay in oven for 15 minutes. Combine pudding and milk in a mixing bowl. Place pudding in refrigerator for 15 minutes. Blend whipped cream, sugar and vanilla into chilled pudding. Slice the pie shell in half horizontally to form two layers. Remove the top half and spoon pudding mixture on the bottom half; replace the top half. Frost with chocolate frosting.
Sift flour, baking powder, salt and sugar in a large bowl or on a clean surface. Form a well in the middle and add butter, eggs and vanilla. Mix. (Mixture will be crumbly.) Slowly add milk until mixture is a tacky dough. Sprinkle table with flour and knead dough until even texture when cut with a knife.
Melt butter and pour over dressing. Combine and heat evaporated milk, cream of celery soup and chopped onion. Put half of mixture in casserole dish. Add chicken to soup mixture over dressing. Put remaining dressing evenly over casserole. Pour 1 1/2 cups chicken broth over casserole. Put in oven uncovered at 450° until bubbling, approximately 45 minutes.
Mix together the first 5 ingredients. Spread on flat glass serving plate to resemble pizza crust. Cover with chili sauce, leaving 1/4 to 1/2-inch uncovered around the edge. Gently flake crab meat with fork; sprinkle over chili sauce. Sprinkle parsley over all. Serve with crackers and spreader.
Bake cake mix as per directions on box in 9 x 13-inch pan. Cool. Spread undrained pineapple on top of cake. Combine pudding mix, milk, cream cheese and Cool Whip. Blend well. Spread over cake. Chill well, preferably overnight.
In a small bowl, whip butter with a fork. Blend in the other ingredients. On a sheet of waxed paper, shake into a log. Wrap in plastic and refrigerate until chilled. Makes about 1 cup.
Mix ingredients and roll into small balls. Bake on cookie sheet at 350° for 15 to 20 minutes.
Thoroughly mix peaches, sugar, tapioca and nutmeg; set aside. Slice cookie dough into 1/4-inch slices. Line bottom and sides of 9-inch square baking dish with dough. Pour peach mixture over the slices and top with remaining slices of dough. Ice cream can be served on top. Serves 4 to 6 people.
Quarter onions but do not slice through. Spread open like a flower, stuff with butter and seasoning. Wrap with foil. Put on barbecue until soft, approximately 30 minutes.
Mix all ingredients together and pour into an unbaked pie shell. Bake at 325° for 30 to 35 minutes or until brown and firm.
Cook broccoli according to package instructions; drain well. Make a white sauce of the margarine, flour and milk. Season with salt and pepper; set aside. Place broccoli in casserole. Crumble Blue cheese over it. Then top with white sauce. Bake in 350° oven for 30 minutes. Melt 1 tablespoon margarine. Top casserole with cracker crumbs and drizzle the margarine over the crumbs. Serves 6 to 8.
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Combine the oats, flour, dry pudding mix and the baking soda; gradually add to the creamed mixture. Drop by heaping tablespoonfuls 2-inches apart onto lightly greased baking sheets. Bake at 375° for 12 to 14 minutes or until golden brown. Remove to wire racks to cool. Yield: 7 dozen.
Pound chicken breasts slightly to flatten evenly. Brush both sides with oil. Combine seasonings; sprinkle on both sides of chicken. Grill over medium heat for 6 to 8 minutes. Turn and grill 4 to 6 minutes more (until tender and no longer pink). Top with cheese; allow to melt, about 2 minutes. Brush rolls with margarine; grill until toasted. Place lettuce, tomatoes and chicken on rolls; top with picante. Serves 6.
Fry onions in butter; add the flour and sour cream. (Have asparagus in baking dish.) Pour sauce over in baking dish. Sprinkle with grated Cheddar cheese. Bake for 15 minutes in 350° oven.
Cook macaroni shells following package directions. Drain well in a colander. Cool to room temperature. Place lettuce in an even layer in the bottom of a 3-quart clear glass bowl. Arrange the carrot sticks in an even layer over the lettuce. Cover with a layer of macaroni, then the peas, onion and ham. Sprinkle top with Swiss cheese. Combine the mayonnaise and dill in a small bowl. Mound the dressing. Cover with plastic wrap. Chill several hours. Just before serving, toss well to coat.
Cut off and discard tips. Cut each wing in half. Mix water, soy sauce, sugar, pineapple juice, oil, garlic and ginger. Pour this mixture over the wings in a large bowl. Cover and refrigerate overnight. Place wings in flat shallow baking pan (about 15 x 10 x 1-inch). Bake uncovered in moderate oven (350°) for 45 minutes or until brown. Makes 4 to 6 servings.
Cream together shortening, sugars, eggs and vanilla. Then add flour, salt, soda, cinnamon, nutmeg and oats. Add nuts, raisins and chips. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Fry sausage until brown. Add remaining ingredients. Cook until cheese is all melted. Serve with chips.
Boil potatoes and let cool. Chop into 1/2-inch pieces when cool. Cut ham into 1/4-inch pieces. Cut green onions into small pieces.
Heat milk and add salt and sugar. Beat 3 egg yolks and stir in hot mixture. Cook until thick. Remove from heat and add 1 teaspoon vanilla.
Combine beef, egg, onion, garlic, parsley, bread crumbs, 1/3 cup cheese, salt and pepper in bowl. Shape into little 1-inch meatballs. Set aside. Bring broth to boil. Drop meatballs in, then add the noodles. Simmer until meatballs are cooked (about 8 to 10 minutes). Ladle into bowls and sprinkle generously with grated cheese. Serves 4 to 6.
Mix all ingredients, except water. Add the cold water; mix well. Bake at 250° for 30 to 35 minutes in cupcake pan.
Mix dry ingredients. Add eggs and pineapple, then nuts. Bake in greased and floured 13 x 9 x 2-inch pan at 350° for 30 to 35 minutes.
Bake cake mix per directions on box in 13 x 9-inch pan. Poke holes in cake with handle of wooden spoon while still hot. Pour jar of topping over hot cake. Follow with can of sweetened, condensed milk. Cover and refrigerate. Next day, frost with Cool Whip.
In medium bowl, mix thoroughly all ingredients. Press into pan. Cut in slices. Serve.
In a skillet, saute onion in butter until tender. Add tomatoes, salt and pepper. Cook over medium-high heat until liquid is almost evaporated, about 10 to 15 minutes. Remove from heat. Sprinkle 1 cup of cheese into bottom of pie shell. Cover with tomato mixture. Sprinkle with remaining cheese. In a mixing bowl, beat eggs until foamy. Stir in cream; mix well. Pour into pie shell. Bake at 425° for 10 minutes, then reduce heat to 325°. Bake for 40 minutes or more until top begins to brown and knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Combine milk and lemon juice in large bowl; mix well. Stir in pineapple and pecans. Fold in Cool Whip. Pour into graham cracker crusts. Chill until set.
Combine all ingredients except wine and stir until sugar is dissolved and raspberries slightly thawed. Put in punch bowl over small chunk of ice or ice cubes. When ready to serve, add sparkling Burgundy. Makes about 40 servings.
Salt to taste. Cook until onions are done. Cut up about 2 pounds lean pork. Combine with sauce and cook slow about 30 minutes. Makes about 20 sandwiches.
Peel and mash tomatoes. Chop peppers and onions. Mix all ingredients together. Cook until slightly thickened. Put in jars and seal.
Drain juice from sweet potatoes. To juice, add sugar, oleo, orange juice and cinnamon. Cook until slightly thickened. Add sweet potatoes. Continue to cook until slightly candied.
Combine first 3 ingredients in a saucepan. Combine egg yolks, water and lemon juice in small bowl. Then stir into sugar mixture. Cook over medium heat. Stir constantly until mixture boils and thickens. Remove from heat. Stir in margarine. Pour into baked 9-inch pastry shell. Spread meringue over hot filling. Bake at 325° for 25 minutes.
Dissolve yeast in warm water. Heat together next four ingredients until melted, then cool until about 110°. Add yeast and egg to water, sugar and shortening mixture. Mix in flour, half at a time. Knead until the dough handles well. Let rise until double in size. Roll out and cut into desired size. Let rise until double. Bake at 375°.
Mix together eggs, oleo and sugar. Add flour and soda. Mix cocoa in boiling water. Add to batter. Add sour cream and nuts. Pour into a greased and floured 15 1/2 x 11 1/2 x 1 1/2-inch pan. Bake at 400° for 20 minutes.
Preheat oven to 350°. Peel and seed the tomatoes and slice 3/4-inch thick. Put enough tomatoes in the crust to fill, but don't overflow. Season with salt and pepper to taste. Mix together the mayonnaise, cheese, chives and basil, seasoning with salt and pepper to taste; spread over the tomatoes. Bake for about 20 minutes or until the topping turns golden brown and pie is bubbling. Cool slightly before serving.
Place browned meat in the bottom of a casserole dish sprayed with cooking spray. Add Tater Tots over meat. Cover this with the soup (a 1/2 can of milk or water added to dilute soup first). Top with cheese and cover with foil. Bake approximately 30 minutes at 350°. This is easy, quick and good.
Cream margarine and oil together. Add sugar and beat well. Add egg yolks and beat. Combine flour and soda. Add to egg yolk mixture. Add buttermilk, vanilla, coconut and pecans. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into 3 (8-inch) cake pans. Bake for 25 minutes at 350° or until done; cool.
Put cereal in a large bowl and set aside. Melt chocolate chips, peanut butter and margarine until smooth. Stir in vanilla. Pour mixture over cereal and stir until all pieces are coated. Put cereal mixture in plastic bag with the powdered sugar. Shake until all pieces are covered. Spread on wax paper to cool. Store in airtight containers.
Preheat oven to 425°. In large mixer bowl, combine all ingredients, except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes.
Place coconut and nuts in bottom of greased 9 x 13-inch pan. Mix German chocolate cake according to package and pour over coconut and nuts. Mix powdered sugar, oleo and cream cheese. Microwave until thin. Pour over top of cake. Bake at 350° for 35 to 40 minutes. Check after 30 minutes.
About 15 minutes before serving, in a small bowl use spoon to stir cottage cheese, mayonnaise, maple flavored syrup and salt until blended. With knife, slice bananas and apples into bite size chunks. Peel and cut orange crosswise into thin slices. Drain pear halves. Chill large platter and line with lettuce. Arrange fruit in separate piles on lettuce. Spoon dressing over top.
These are simple and kids love them. Remove biscuits from can and gently flatten them with fingers. Spread with a spoonful of pizza sauce. Top with 2 or 3 pepperoni slices and a small slice of cheese. Roll up and put on an ungreased cookie sheet seam down. Bake according to time and temperature on biscuit can. (These can be varied with other pizza toppings for the filling.)
Separate biscuits; cut each into thirds. Wrap dough around cheese cubes. Drop into hot oil for 3 to 4 minutes until brown. Drain on absorbent paper. Makes 30 appetizers.
Drain corn; mix sugar and flour. Add salt and pepper. Beat in eggs and milk. Melt margarine in 13 x 9-inch dish; pour mixture in and bake at 425° for 20 to 25 minutes or until set.
Heat water, beans, sage and soup mix (dry) to boiling in a 4-quart Dutch oven. Boil 2 minutes; reduce heat. Cover and simmer for about 2 1/2 hours or until beans are tender. Stir in chicken and parsley. Cover and cook about 15 minutes or until chicken is done.
Pour water into large bowl. Spread yeast over water and add sugar and salt; stir to dissolve. Add egg, soft oleo and 3 cups flour. Beat with spoon and continue adding flour with hands until all flour is worked in. Place dough in greased bowl and brush top with melted oleo. Cover with greased wax paper and let rise until double. Punch down and make rolls. Bake at 400°.
Cook chicken until tender. Pick off bones and cut up. Cook broccoli and drain. Cook stuffing according to directions on package. In a 9 x 13-inch baking dish, alternate chicken and broccoli. Top with cheese slices. Then top with soup. Spread stuffing on top. Bake at 350° for 30 to 35 minutes. Serves 12.
In a 10-inch skillet, melt butter. Stir in remaining ingredients, except zucchini. Cook over medium heat, stirring occasionally, 5 minutes. Stir in zucchini. Continue cooking until squash are crispy-tender (4 to 5 minutes).	Makes 6 servings.
Pour water over dried beef and let stand for 15 minutes and drain. Combine peas, soups, celery, garlic salt and pepper. Add drained cut up beef to mixture. Line bottom of casserole with 1/2 can of Chinese noodles, pouring mixture over them. Sprinkle rest of noodles on top. Bake 30 minutes at 350°.
Preheat oven to 350°. Make cake mix according to package directions; do not bake. Add rhubarb, sprinkle sugar and jello on top of cake batter, then carefully pour milk on top. Bake 45 to 55 minutes. Top with ice cream or Cool Whip when serving.
Cook in saucepan all ingredients, except egg whites, 5 tablespoons sugar and vanilla, until thick and caramel colored. Pour in a baked pie shell. Make meringue with egg whites, adding remaining sugar a little at a time. Add vanilla. Brown. Serves 8.
Cream butter and shortening together. Add sugar. Add eggs one at a time, mixing well after each egg. Add milk and flour alternately. Mix well. Add vanilla. Bake 1 hour at 350°.
Combine sugar, flour, cinnamon and nutmeg. Blend well. Stir in apples and raisins. Pour in crust with oleo. Cut other in strips. Crisscross strips over apples. Bake at 350° for 30 minutes or more.
Have cream cheese at room temperature. Add cream or milk, sugar, vanilla and cinnamon; cream altogether. Beat eggs; add them and sour cream to the mixture. Put into pie shell. Cook and cool, then put on glaze.
Soak mushrooms in warm water for 20 minutes, then cut off the stems. Remove skin from chicken and cube. Crush ginger root.
Preheat oven to 350°. Melt 1/4 pound of margarine in a casserole. Make a batter of flour, sugar, milk, salt and baking powder. Pour batter in center of casserole; do not stir! Pour sweetened fruit in center of casserole (use berries, cherries, peaches, etc.). Bake at 350° for 1 hour.
In a mixing bowl, mix flour, meal, sugar, shortening and egg together. Then add corn, peppers, onion, cheese and hot peppers. Mix well. Put it in muffin pan. Cook at 375° until golden brown.
Combine first 7 ingredients, set aside. Cut carrots and remaining vegetables into large pieces. Add to vinegar mixture, toss to coat. Let stand 30 minutes, stirring occasionally. Drain, reserving vinegar mixture. Cook, covered with grill lid, over medium hot coals, turning occasionally. Return vegetables to vinegar mixture, tossing gently. Cover and refrigerator overnight. Serves 6.
Heat green beans thoroughly and drain. Add salt and pepper to taste. In a small saucepan, melt butter. Add Swiss cheese slices and stir to melt over low heat. Be careful not to scorch. Remove from heat and stir in sour cream. Pour over green beans and mix well. Put into casserole dish and top with French fried onions. Bake at 400° until bubbly.
Soften cream cheese in microwave 20-40 seconds. In a large bowl, blend cream cheese, marshmallow creme and cherry juice until well mixed and dip consistency.
Soften cream cheese; mix with sour cream. Add remaining ingredients. Chill for about 3 hours. Flavor intensifies after chilling. Best if made day before.
Place first three ingredients in a 9 x 13-inch pan. Combine flour and mustard; sprinkle over bread mixture. Beat eggs, butter and milk. Pour over bread mixture. Refrigerate for at least 8 hours. Bake at 350° for 1 hour.
Cook broccoli by package directions. Mix together remaining ingredients (except crackers and butter) with broccoli. Top with crackers and dot with butter. Bake at 350° for 35 minutes.
Mix all ingredients in crock-pot and cook 5 to 6 hours, until tender.
Cream margarine and sugar; add well beaten eggs. Work with hands. Add flour, nuts, coconut and vanilla. Have pan already greased well and floured. Pour in pan and mash out over pan. Cook 30 to 45 minutes in a 300° oven. Add raisins, if wanted.
Mix all together. Pour into 2-quart casserole. Cover with crushed cheese and Ritz crackers. Dot with butter. Heat about 30 minutes at 325° until bubbly.
Saute mushrooms in butter, remove from pan and set aside. Fry bacon until crisp; remove and set aside. Add meat to dripping and brown well. Blend in flour. Add garlic, tomato paste, wine and seasoning. Cover and simmer 2 hours. Add onions, mushrooms and bacon; simmer 1 hour longer. Garnish with cherry tomatoes and serve over noodles or rice. Serves 8.
Cut fish into one-inch chunks. Coat fish lightly in seasoned flour. Melt 3 tablespoons butter in large skillet. Add oil and garlic and saute one minute. Add floured fish. Cook over high heat until lightly browned, about 2 to 4 minutes. Add remaining butter. Add 1 tablespoon lemon zest. Squeeze half of lemon over fish and add parsley, salt and cayenne. Stir to blend ingredients. Serve fish with pan juices over top.
Put tomatoes in blender and discard liquid. Add sugar and bring to a boil; hard-boil 15 minutes. Remove and add jello. Pour into jars and seal.
In a bowl, combine ground ham, onions and green pepper. Place 1/3 cup of the mixture and 3 tablespoons shredded cheese at one end of each tortilla. Roll up. Arrange tortillas, seam side down, in a greased 12 x 7 1/2 x 2-inch baking dish.
Combine first four ingredients and set aside. Mix 6 cups of water and margarine and bring to a boil. Pour over dry ingredients and stir well.