HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. In a large bowl, combine filling ingredients, mixing well. Pour into pie crust. Bake 15 minutes at 425°. Reduce oven temperature to 350° and continue baking 35 to 40 minutes or until knife inserted in center comes out clean. Cool pie before cutting. Garnish with whipped topping and nuts, if desired. Refrigerate any leftovers.
Cook broccoli until tender. Drain and place in greased dish. Make sauce of butter, flour, salt, milk, pepper and cheese. Sprinkle almonds on broccoli, then pour sauce over all. Sprinkle with bread crumbs and bacon. Bake at 350° for 20 minutes until bubbly, hot and browned on top.
Beat margarine, peanut butter, brown sugar and 1/2 cup white sugar until light and fluffy. Add egg, milk, vanilla, flour, soda and salt. Shape into 1-inch balls. Roll in remaining 1/4 cup sugar. Bake on ungreased cookie sheet for 8 minutes. Remove from oven. Place a chocolate Kiss in the center of each cookie. Return to oven for 2 minutes.
Combine the first 4 ingredients in a large saucepan. Add water to cover; bring to a boil. Cover, reduce heat and simmer for 20 to 25 minutes, or until chicken is done. Pour mixture through a wire mesh strainer into a bowl, discarding broth. Debone chicken and shred meat with a fork. Combine chicken, cheese and chiles in a large bowl; stir well. Mound about 1/3 cup filling in center of each egg roll wrapper. Fold top corner of wrapper over filling, then fold left and right corners over filling. Lightly brush exposed corner with water. Tightly roll filled end of wrapper toward exposed corner; gently press cover to seal.
Prepare instant potatoes according to packaged directions for 8; add one beaten egg and mix well. Add cream cheese, softened, and mix well with electric mixer. Add onion. Pour mixture into casserole; dot with butter and sprinkle with paprika. Bake at 350° for 1/2 to 3/4 hour. Serves 8.
Grate cheese. Mix all ingredients. Shape into small balls. Bake at 325° for 12 to 15 minutes.
Saute onion in butter; add squash, sour cream, soup, carrot, salt and pepper. Lay in buttered casserole dish mixture, crumbs, mixture and crumbs. Bake at 350° for 45 minutes.
Mix pretzels and margarine together and press into the bottom of a 9 x 13 glass pan. Bake at 400 degrees for 6 - 8 minutes. Allow to cool. Blend the cream cheese and sugar together and then blend in the Cool Whip. Spread the cheese mixture over the cooled pretzel crust, making sure to seal the mixture against the sides of the pan. Dissolve the jello in the boiling water. Add the strawberries. Put the jello mixture in the refrigerator to partially set. When it is partially set, pour it over the cream cheese layer. Chill until fully set.
Grind peppers	and onions; sprinkle	with salt. Let stand for several hours or overnight. Drain good. Mix flour, sugar and vinegar together. Heat for a few minutes, stirring constantly to dissolve sugar.	Add pepper mixture and boil for 1 minute. Lower heat and cook until done. Stir often as it sticks easy to	bottom	of pan. Add mayonnaise and mustard. Get good and hot; turn heat off. Fill jars and seal.
Combine seasoning with 1/4 cup water and soy sauce. Set aside. Heat oil in large skillet (high heat). Add meat; stir-fry for 2 minutes. Add celery, green pepper, onion and bamboo shoots. Stir-fry for 3 minutes. Add seasoning; stir and cook 1 minute. Serve over steamed rice. Serves 4.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating after each. Add melted chocolate and vanilla; mix well. Sift flour and add alternately with buttermilk to chocolate mixture. Beat well, until smooth. Fold in egg whites. Pour into 3 (8 to 9-inch) cake layer pans, lined with paper. Bake in moderate oven (350°) for 30 to 40 minutes. Cool. Frost layer tops only with Coconut-Pecan Icing.
Cook noodles and drain. Place in bottom of casserole pan. Brown beef and onion. Add tomato paste and water. Spread mixture over noodles. Mix last 3 ingredients and spread over beef mixture. Sprinkle grated cheese on top. Bake at 350° enough to heat through (Cheddar cheese for top).
Mix all ingredients together in bowl. Let set for 1 hour. Add chicken, beef or other meat and let marinate overnight. This recipe is for 2 chickens. Use 1/2 recipe for 1 chicken. After chicken is marinated, bake in 350° oven until tender, approximately 1 hour, basting every 15 minutes.
Line buttered 9 x 13-inch pan with graham crackers. Prepare pudding according to package directions, using 3 1/2 cups milk. Blend in Cool Whip. Spread half the pudding mix over crackers. Repeat layers, ending with graham crackers.
Whip first 2 ingredients together in a blender. Add orange juice; blend until smooth. Serve with bite-size pieces of fresh fruit (bananas and apple slices are great) to dip and enjoy!
Mix sugar, flour and salt. Bring 2 sticks Parkay, 1 cup Coke and 3 tablespoons cocoa to a boil. Pour over flour-sugar mixture. Combine eggs, buttermilk and soda; beat thoroughly. Add marshmallows. Bake 30 minutes in a 300° oven. Bake in a sheet pan, so it will be thin.
Work well. Add eggs and bread, moistened with milk or water. Add onion (finely chopped or grated) and allspice. Work with hands until well blended. Make into small sized balls. Fry until brown. Add 1 cup of water. Simmer 1/2 to 3/4 hours.
Mix first 6 ingredients and microwave on High until bubbling (approximately 2 minutes). Combine remaining ingredients except dried fruit in a large shallow bowl. Stir in hot mixture. Add fruit. Microwave on High, stirring often, until mixture turns golden and starts to firm up (approximately 6 to 10 minutes).
Put pineapple juice, water and cranberry juice in a 8-cup percolator. Put other ingredients in top basket and perk 10 minutes. Serves 8 to 10.
Cream shortening, sugar and eggs. Add flour, soda, salt and spices. Stir in apples and nuts. Bake at 350° until it tests done. Serve with whipped cream or topping if desired.
Preheat oven to 350°. Grease a casserole dish. Stir-fry chicken until done. Salt and pepper. Layer ingredients in order.
Blend the buttermilk, cottage cheese and yogurt in blender until smooth. Stir in dill weed to taste. Serve with fresh vegetables.
Warm a large soup pot over medium heat, then add the olive oil. When it is warm, add the onion, garlic and celery leaves; saute until fragrant and just wilted, about 3 minutes. Add the eggplant and tomatoes, cover and let the vegetables simmer for about 7 minutes. Stir in the stock, thyme and rosemary; continue to simmer until the eggplant is tender, about 20 minutes. Add the beans; heat through. Serve hot, sprinkled with the Parmesan cheese. Makes 4 servings.
Follow directions on cookie mix box. Use greased pizza pan. Spread cookie mixture to cover pan. Bake at 375° for 18 minutes. After cookie has cooled, mix 10x sugar, cream cheese and Cool Whip. Spread over cookie. Garnish with your favorite fruit (strawberries, bananas, kiwi, pineapple, etc.).
Cut wieners into small bite size pieces. Mix all other ingredients together; stir in wieners. Simmer for 1 hour. (Cocktail wieners may be used. A crock-pot is perfect for simmering.)
Skin and debone chicken and cut into chunks. Combine first 5 ingredients; add water and egg and stir until smooth. Pour the oil in medium saucepan. Heat until hot; dip chicken into batter, then in breadcrumbs. Fry until golden brown. Serves 4.
Trim crusts from the bread. Flatten bread with a rolling pin. Melt Velveeta and 1/2 pound of butter over low heat. Cool; stir in crab. Spread on bread slices. Roll up. Brush rolls with remaining butter, melted. Sprinkle with sesame seed. Place seam side down on a foil-lined cookie sheet. May be frozen at this point. When ready to bake, cut in half. Bake at 400° for 15 minutes.
Put green beans in an iron skillet. Add sugar and oil. Boil for 30 minutes, or until liquid has evaporated.
Mix jello and boiling water well. Add partially drained pineapple, marshmallows, mayonnaise and cottage cheese immediately. Mix thoroughly. Add cherries and nuts before chilling, if desired. Garnish with cherries when chilled. Serve with crisp iceberg lettuce. Uses a 9 x 13-inch pan or dish.
Mix dry ingredients. Add vinegar with whip. Add onion mixing well. Add oil a little at a time beating with a mixer. Add poppy seed. Mixture will be thick.
Get 1 quart of fresh snow. Put in large bowl. Add milk and sugar. Stir and mix good. Add vanilla or other flavoring. Freeze for 1 hour.
Heat oven to 350°. In large mixer bowl, combine sugar, butter and eggs. Beat at medium speed, scraping often until mixture is light and fluffy (1 to 2 minutes). Add pumpkin and bananas. Continue beating until well mixed, 1 to 2 minutes. (Mixture will have curdled appearance.) Add remaining ingredients except nuts. Mix just until moistened (about 1 minute). Stir in nuts. Spread into 2 greased 8 x 4-inch loaf pans. Bake for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool upright in pans for 5 minutes. Remove from pans. Cool completely. Yields 2 loaves.
Melt butter. Add sugar, cocoa and salt. Cook until smooth. Add vanilla and 1 cup chopped nuts. Pour into 9 x 5 pan. Let cool. Cut into squares.
Mix all together and put in greased muffin pans. Makes about 12. Heat oven to 400°. Bake for 30 minutes.
Mix all ingredients. Add enough brown sugar until the marinade tastes a little too sweet (very important). Do not eat ginger root! A little dry drinking sherry may be added for extra flavor. May be used for beef or chicken. Best if marinated for at least 8 hours.
Combine first two ingredients. Cut biscuits in quarters. Roll in cinnamon-sugar mixture. Layer in buttered Bundt pan or baking dish. Pour any remaining sugar into 1 cup measure. Add the additional teaspoon of cinnamon and fill to the top with sugar. Combine melted butter with one cup of sugar-cinnamon mixture and pour over biscuits. Bake 30 minutes at 350°. Pull off "one bite" at a time.
Mix together; shape into 2 rolls. Sprinkle with paprika. Chill. Serve with Wheat Thins.
Sift flour and measure; sift with sugar, salt, soda and baking powder. Stir in nuts, dates, cranberries and orange rind. Combine beaten eggs with buttermilk and oil; add to fruit mixture. Bake in a well-greased tube pan for 1 hour at 325°.
Mix sauce, sugar and eggs. Add remainder of ingredients. Pour into 8 x 8 inch cake pan. Bake at 350 degrees for 30 minutes.
Wash carefully, drain the spinach, tear if needed, into a large salad bowl. Add a small amount of lettuce, endive or other salad green, just enough to enhance the appearance of the salad. Add onions, pineapple chunks and be sure to save the liquid from the pineapple. Add the cooked shellfish and toss well. This salad refrigerates well in Tupperware if you are preparing it ahead of time. To make the dressing you combine cream cheese, mayonnaise and the liquid from the pineapple chunks together in the blender. I even add a few pieces of the pineapple to the salad dressing. The cashew nuts are to sprinkle on the top of the salad after the dressing has been added.
Heat all ingredients in microwave (except for nuts) for 1 1/2 minutes on High. Take out and stir, then add nuts. Stir well, then spread in a buttered, shallow dish. Refrigerate. Cut into squares.
Mix in order given. Roll into cookie about the size of a finger. Bake at 350° until light brown. Let cool and roll in sugar.
Brown hamburger and onion. Mix hamburger, onion, soup, green beans and Tater Tots. Sprinkle with cheese. Bake 1 hour at 350°.
Cook broccoli to package directions. Drain. Heat soup and cheese until cheese is melted. Saute onion and celery in margarine. Mix all ingredients and place in a casserole dish. Top with bread crumbs or crushed crackers. Bake at 350° until browned and bubbly.
Stir the cream cheese in bowl until soft. Blend in 1/2 cup milk until smooth. Add 1 1/2 cups milk and the instant pudding and beat very slow, about 1 minute. Pour into graham cracker crust. You can cover with your favorite fruit. Chill in icebox for 2 to 3 hours, covered with plastic wrap.
Cream butter; blend in confectioners sugar and 2 cups flour. Press firmly into 8 x 13-inch baking dish. Bake 20 minutes at 325°. Beat eggs, granulated sugar, 4 tablespoons flour, lemon juice and rind. Mix well and pour over hot crust. Bake 25 to 30 minutes at 325°. Sprinkle with confectioners sugar. Cool and cut into squares.
Set the onions and cabbage aside in a separate bowl. Toast the crushed noodles in a dry Teflon skillet until brown. Then add the sesame seed and almonds. Cool. Add oriental mix flavoring (comes in package with noodles). Prepare the dressing by combining the soy sauce, vinegar, pepper, oil and sugar. Mix together just before serving, then add dry ingredients.
Combine all ingredients except margarine. Spoon mixture into greased 2-quart casserole. Pour margarine on top and bake at 400° for 25 minutes. Makes 6 to 8 servings.
Combine 1 stick margarine, 1/4 cup cocoa, 1 cup water and oil in saucepan. Boil for 1 minute. Mix flour, sugar and soda together in large bowl. Pour cocoa mixture over dry ingredients, mixing well. Add 1 teaspoon vanilla, 1/2 cup milk and eggs, mixing well. Pour into large greased baking pan. Bake at 400° for 20 minutes. Combine remaining 1 stick margarine, 1/4 cup cocoa and 1/3 cup milk in large saucepan. Bring to a boil. Add confectioners sugar, salt, 1/2 teaspoon vanilla and nuts. Mix well. Frost cake and cut into squares.
Mash bananas; set aside. Mix sugar and oil. Take dry ingredients and alternate with bananas. Mix well. Add nuts. Bake at 350° for at least 1 hour. Test with toothpick method until done.
Peel and dice eggplant and cook in boiling water for 15 minutes. Cook onions and mushrooms in butter. Blend in 4 tablespoons flour and cook for 1 minute. Stir in milk and cook until thickened. Add eggplant, slightly drained. Season with salt and pepper. Top with cracker crumbs and dot with butter. Bake for 30 minutes in 350° oven.
In saucepan, bring to boil pineapple and syrup. Remove from heat, stir in gelatin. Cool to room temperature. Stir in buttermilk. Fold in Cool Whip and pecans. Pour in 8-cup mold or Pyrex dish. Chill 4 hours or overnight.
Moistened in 2 tablespoons butter, drain and rinse shrimp. Melt butter, blend in flour, gradually add milk and cook to smooth sauce; season with salt and pepper. Add shrimp and squash; layer in buttered casserole alternately with shrimp, sauce and crumbs. Reserve some crumbs for top. Remove cover and bake 25 minutes in 325° oven.
Mix flour, margarine and 1/4 cup powdered sugar. Spread in pizza pan. Bake 30 minutes at 325°. (Can use sugar cookie mix.) Cool crust.
Cream first 6 ingredients. Stir in flour. Roll into 1-inch balls and drop into mini muffin pan. Bake at 350° for 12 minutes. Remove from oven and press one candy into each hot cookie. Makes 2 dozen.
Cream shortening, margarine and sugar. Add eggs and vanilla. Add dry ingredients. Add chocolate chips last. Bake at 350° for 10 to 12 minutes.
Pour butter or margarine into 9 x 13-inch pan. Stir in brown sugar and ground cloves; spread over bottom of pan. Arrange peach slices in pattern over sugar mixture. Prepare yellow cake mix according to package directions. Spread over sugar and peaches, evenly. Bake in 350° oven for 45 minutes or until center springs back when pressed with finger tips. Loosen edges of cake with knife and immediately invert onto serving plate. Let stand 1 or 2 minutes. Lift off pan. Serve warm or cool. Makes one 9 x 13 x 2-inch cake.
Brown ground beef and onions together. Mix in rest of ingredients. The longer it's cooked, the better it is.
Boil sugar, salt, butter and evaporated milk for 6 minutes. Put chocolates and marshmallow cream in a large bowl. Pour boiling syrup over ingredients in bowl. Beat until chocolate is all melted. Pour in a pan.
Place ingredients in pan in order given, except mayonnaise, sugar and cheese. Mix the mayonnaise and sugar; spread over salad. Sprinkle cheese over dressing. Cover; refrigerate. Can be made several hours ahead of time.
Mix all the ingredients well and let set overnight or several hours. Hollow out onion/rye bread (round). Fill with mixture just before serving. Slice bread you removed from center for dipping.
Mix and pat into a 9 x 12-inch Pyrex dish (greased and floured).
Spread cookie dough out on cookie sheet tray 1/8-inch thick edge to edge. Bake at 350° for 8 to 10 minutes. Mix cream cheese and sugar; spread on cookie crust. Top with fruit and chill.
Combine all ingredients and stir well. Store in refrigerator. This sauce is particularly good on cream cheese, and cocktail weiners.
In large mixing bowl, stir together flour, soda, salt, nutmeg, cinnamon and sugar. Add oil, eggs, water and pumpkin. Stir until mixture is smooth. Divide batter in 3 greased loaf pans. Bake in preheated 350° oven for 1 hour. Cool for 5 minutes. Remove bread from pans and place on cooling rack to finish cooling. Makes 3 loaves.
Brown meat and drain. Add onion, green pepper and garlic. Cook until tender. Stir in tomato paste, water and seasonings. Cover. Simmer 15 minutes. Combine noodles and parsley. Toss lightly.
Combine ingredients and freeze. (I freeze in muffin pans, using paper liners.)
Mix flour, 2 teaspoons cocoa and 3/4 cup sugar. Stir in milk and melted oleo. Mix 1/2 cup sugar, brown sugar and 3 teaspoons cocoa and spread on top of mixture in baking dish. Pour water over mixture. Bake at 350° for 45 minutes. It is very good hot with butter on it.
Bring water to boil briskly. Add moyashi; mix and turn off fire. Leave just	long enough to remove raw taste, but crispy. Drain and	mix moyashi, green onion and sesame oil. Add salt and aji to taste.
Warm buttermilk; add yeast and dissolve, then add remaining ingredients, flour last. Dough should be soft. Let raise double in bulk. Punch down. Place in fridge until ready to use. Pat or roll to 1/3-inch thick. Slice with knife and fry in hot fat at 350°.
Mix all ingredients except peanuts in saucepan and heat, stirring constantly to a full boil. Lower heat and keep stirring while mixture boils slowly for 3 minutes. Remove from heat. Stir in peanuts and beat until candy starts to thicken. Drop from spoon on wax paper. Makes 15 to 20.
Heat oven to 350°. Spray muffins pans with Pam. Half each biscuit, place one half in each muffin cup. Then spread small amounts of Ragu, add 2 or 3 slices of pepperoni and shredded cheese then top each one with the other biscuit half. Place in oven and bake until golden.
Heat oil in iron skillet before adding batter. Bake at 350° for 35 to 40 minutes.
Peel and cube potatoes. Boil potatoes until not quite done. Drain. Place potatoes in lightly buttered 13 x 9-inch baking dish. Add pimientos, peppers and onions; stir. On the side: slowly melt Velveeta, Cheddar cheese and butter in saucepan. Gradually add 1/2 cup milk and blend all. Pour sauce over all. Sprinkle with dried bread crumbs, then paprika. Cover with foil and bake at 350° for 45 minutes. (Can be partially baked and reheated.)
Mix and store in airtight container. Add 2 to 3 teaspoons to cup of hot water. Good, good, good.
Remove the tough ribs from the cabbage. Drop cabbage into a pan of boiling water and blanch for 5 minutes. Slice cabbage. Combine in a saucepan with the broth and simmer for 1 hour.
Boil the raisins, dates and apples in water for 3 minutes. Add shortening to melt and cool. Add rest of ingredients with nuts last. Drop by teaspoon onto cookie sheet that has been sprayed with Pam. Bake at 375° for 12 to 15 minutes. Makes approximately 2 dozen.
Spread cream cheese on the bottom of a casserole dish. Spread chili over cream cheese and top with shredded pizza cheese. Bake in 350° oven for 20 minutes or bake in microwave on High for 8 to 11 minutes. Serve with tortilla chips.
Boil potatoes, water, salt, pepper, basil, parsley flakes, bouillon cubes and onions for 15 to 20 minutes. Fry bacon and crumble; add to soup. Use bacon grease and add milk and flour to make gravy. Add to soup. Add 2 cans of soup, preferably 1 Cheddar cheese and 1 other to soup. Stir well and cook another 10 to 15 minutes. If soup is too thick, you may add more milk. This makes a lot of soup!
Brown ground beef. Add onions and garlic; let simmer. Add taco sauce, tomatoes, chilies and bouillon cubes. Simmer until bouillon dissolves. Mix up water and flour. Pour into ground beef and stir. Arrange biscuits on top and brown in oven.
Chop chipped beef into small pieces and save back enough to roll the cheese ball in. Dice onions very fine. Combine ingredients by hand and form into a ball. Roll in remaining chipped beef.
Combine ham and sweet potatoes. Shape into croquettes. Dip into the beaten egg, which has been mixed with the water. Roll in crumbs. Fry in shallow or deep fat or bake until brown in a 400° oven.
Cook macaroni according to package directions for 6 minutes. Drain. Combine cheese cubes and macaroni in bowl or baking dish and toss. Fill a 2 1/2 to 3-quart baking dish with milk to just cover macaroni. Bake at 350° until brown on top. Let stand 10 minutes before serving.
Mix cherry juice with clear jel and sugar. Add to cherries and cook in saucepan until thick. Add almond extract. Divide between pie crusts and bake at 400° for 10 minutes and then at 350° for 10 to 15 minutes longer.
In a bowl, combine potatoes and egg yolk; stir in the cheese. Spoon 2 mounds onto a greased baking sheet. With the back of a spoon, shape each mound into a 4-inch nest. Top with dill and butter. Bake at 350° for 30 to 35 minutes or until golden. Fill nests with peas. Bake 10 minutes longer or until heated through.
Peel, pit and mash avocados with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning in bowl. Spread bean dip on large shallow serving platter. Top with avocado mixture. Layer with sour cream mixture. Sprinkle with chopped onion, tomatoes and olives. Cover with Cheddar cheese. Serve chilled or at room temperature with tortilla chips. Makes huge amount.
Combine powdered sugar and cream cheese until blended. Stir Cool Whip into cheese mixture. Stir this topping into the cake cubes. Mix well. Into bowl or 9 x 13-inch container, layer 1/2 cake mixture and 1/2 of cherry pie filling. Repeat layers. Cover and refrigerate. Makes 8 to 10 servings.
Separate the biscuits into 20 pieces. Combine sugar and cinnamon. Dip biscuits into melted butter, then roll in sugar mixture. Arrange biscuits around edge of deep dish baker, using a total of 15; overlap remaining 5 biscuits in the center. Peel, core and slice apples into thin slices. Place an apple slice between each biscuit and place apple slices all around the outer edge. Mix nuts and raisins with remaining sugar mixture and pour over all. Bake at 400° for 25 to 30 minutes.
Place dates in bowl. Add boiling water and baking soda. Stir and let cool. When dates are cool, add sugar and egg; blend. Add flour, baking powder and salt. Mix well. Add vanilla and chopped nuts. Grease and flour a loaf pan. Pour in mixture and bake at 350° for 1 hour or until done.
Mix all ingredients except tomatoes. When meat is done, add tomatoes. Cover top with corn bread and bake at 350° until browned. Make a salad and you have a meal!
Soak chicken in beaten eggs at least 3 hours. Drain and roll in bread crumbs. Brown in butter in frypan. Place chicken breasts in 8 x 8-inch baking dish. Mix mushrooms, lemon juice, wine and broth. Pour over chicken. Top chicken with cheese. Cover with foil and bake at 350° for 45 to 60 minutes. Serve with long grain rice cooked with green pepper and butter.
Soak beans overnight. Cook until tender (up to 2 hours). Combine beans, peppers, corn and onions in a bowl. Gently mix. Mix garlic, lime juice, salt, olive oil and red pepper sauce. Pour over bean mixture. Garnish with sliced, hard-boiled eggs. Refrigerate several hours until cold.
Beat egg. Add onion and pepper (chopped fine). Add bread after breaking into small pieces. Add hamburger, salt and black pepper and mix well. In small bowl mix vinegar, sugar, mustard, tomato puree and water until sugar is dissolved. Pour 1/4 mixture over meat. Shape into loaf. Bake in a 350° oven for 45 minutes or until done. When done, remove from oven; pour off excess fat and pour remaining tomato mixture over meat. Return to oven for a few minutes.