HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium size bowl, add all the ingredients. Mix well. Beat at medium speed for approximately 2 to 3 minutes. Pour into ready made crust. Bake in preheated oven at 350° to 375° for about 15 to 20 minutes, or until when a toothpick is inserted, toothpick comes out dry. Brown top of pie to satisfaction. Double ingredients to make 2 pies. Serves 5 to 10 people.
Cook rice in chicken broth. Mix celery, onion, curry powder, mustard, pepper, dash of salt, lemon juice, pineapple and some pineapple juice into mayonnaise. Add to rice. Fold in chicken and nuts and refrigerate overnight. Save pineapple juice as the rice really absorbs moisture. You may need to add more mayonnaise and pineapple juice before serving.
Combine and heat ingredients except potatoes. Pour over potatoes. Bake 1 1/2 hours at 350°.
Cook broccoli 5 minutes after it reaches a boil; drain well. Mix with remaining ingredients. Pour in greased casserole dish. For crunchy top, mix crushed cheese crackers with melted butter. Sprinkle on top of casserole. Bake at 350° for 25 minutes.
Mix pineapple juice, lemonade, water and juice from the orange together and chill well. When ready to serve, add the ice ring to a large punch bowl and pour juice mixture over it. Gently stir in ginger ale, tonic water and champagne. Makes about 7 quarts.
Combine dry ingredients. Stir in pie filling, milk, margarine, egg and vanilla. Blend well and fold in nuts. Bake in 2 well-greased and floured loaf pans (9 x 5-inches) for 1 1/2 hours at 350°. Cool on rack 15 to 20 minutes. Turn out on rack top side up. Good served with cream cheese as tea sandwiches.
Cut avocados in half and remove the pit. Mash the meat of avocado well with a fork and add other ingredients. Mix well and refridgerate before serving. You may substitute finely chopped green chili peppers for the chili powder.
Cream butter, sugar and egg yolks in large bowl. Sift flour with baking powder and add alternately with milk and vanilla. Fold in stiffly beaten egg whites last. Bake in Bundt pan at 300° for 1 1/4 hours or until done.
In a heavy skillet or saucepan, melt butter. Add flour; blend and stir well until flour is medium brown. (Do not let this mixture burn; stir constantly.) Add poultry stock; blend and stir well. Cook slowly until mixture begins to thicken. Add chopped giblets, pepper and Accent; continue cooking and stirring. Add chopped eggs; blend well until gravy becomes thick enough to serve over rice and dressing as desired.
Spread the following layers into glass 9 x 13 dish: cream cheese mixed with chopped green onions, peach, salsa, black beans, Mexican cheese blend. Bake at 350 degrees for 20 minutes or until bubbly. Serve with tortilla chips.
Sort beans. Put in kettle. Cover with water and soak overnight. Drain. Put fresh water with baking soda in over beans. Cook 15 minutes. Drain again. Add fresh water and salt to taste. Cook until beans start to get tender. Drain and reserve juice. Put beans in 3-quart baking dish. Add the brown sugar and mix well. Add chunks of bacon and mix. Add some bean juice and stir. (Save rest of juice in case beans get too dry before they are done.) Top with strips of bacon. Do not cover. Bake 2 hours in a 425° oven or until beans get brown and juice cooks off. Makes 6.
Brown hamburger and onion. Stir in remaining ingredients. Pour into casserole dish. Bake, uncovered, at 350° for 1 hour.
Line a 9-inch pie plate with pastry. Fill with raspberries. Mix sugar and flour. Sprinkle over berries. Dot with butter. Adjust top crust. Make slit in top. Bake at 375° for 45 to 50 minutes.
Cut steak into strips. Combine flour, salt and pepper; toss with steak strips to coat thoroughly. Put in crock-pot; add onion, garlic and 1/2 of the green peppers. Combine tomatoes with beef base, soy sauce and Worcestershire sauce. Pour into crock-pot, cover and cook on low 8 to 9 hours.
In a large saucepan, over low heat, melt the cheese and margarine together. Remove from heat; add flour. Stir in Rice Krispies and mix thoroughly. Roll into small balls and place on a cookie sheet. Bake in a 325° oven for 15 minutes.
Brown ground beef, bell pepper and onion. Add soups and water. Simmer on low heat about 1 hour or 1 1/2 hours. Break spaghetti into small pieces and cook according to directions. Add to ground beef mixture. Put into casserole dish. Top with grated cheese and bake in oven at 350° until cheese melts.
Mix last 5 ingredients together. Top muffins or Triscuits. Broil until bubbles.
Place beans in heavy large saucepan. Cover with water and bring to boil. Drain. Return beans to pan. Pour in water to cover by 2 to 3-inches. Add all remaining ingredients except salt. Bring mixture to boil. Reduce heat to low and simmer until beans are very soft, adding more water as necessary to keep beans submerged, about 3 1/2 hours. Season with salt and cook 15 minutes longer, uncovered, if beans are too liquid. Let cool. Chill overnight. To serve, reheat beans over medium-low heat, stirring frequently. Makes 10 servings.
Wash and hull strawberries; pick over carefully to remove any imperfect ones. Add sugar and let stand overnight or at least 2 hours, covered. Drain off juice; add enough water to juice to make 1 3/4 cups liquid. Blend cornstarch to paste with about 1/4 cup of the liquid in top of double boiler. Add rest of liquid and cook over direct heat with constant stirring until sauce boils and is clear. Place over boiling water. Cover and cook 15 minutes longer. Remove from heat; add lemon juice and fold in strawberries. Cool to lukewarm before pouring into baked pastry shell. Top with Cool Whip or ice cream.
Cream sugar and butter; add sour cream, soda and extract and beat well. Add eggs 2 at a time and 1 cup flour and beat well after each addition. Bake in greased tube pan at 325° for 1 1/2 hours.
Mix well. Put in a baking dish. Sprinkle with cracker crumbs. Bake in a 350° oven for 40 minutes.
Combine all the ingredients in a bowl. Mix well. Cover, and chill. Serve as a sandwich spread or as a dip with crackers.
Combine veggies, soup, cheese, sour cream, pepper and 1/2 can of onions. Put into casserole. Bake, covered, at 350° for 30 minutes. Top with remaining onions and bake, uncovered, for 5 more minutes.
Cream the cream cheese, Old English cheese, pineapple spread, garlic powder and onion. Refrigerate 1 hour, then roll in a ball and roll in bacon bits.
Dissolve yeast in 1/2 cup of lukewarm water with 1 tablespoon sugar until foamy. Add 2 cups lukewarm water. Mix together all ingredients. Raise 2 hours, then knead down. Raise a second time for about 1 hour. Raise on cookie sheet another hour. Bake at 350° for 25 to 30 minutes, or until done.
Brown ground beef and onion; drain. Add other ingredients and simmer. Good served over rice.
Cut off all fat from meat. Cut into strips 1/2 x 3-inches or so. Brown meat in oil; add ginger, garlic and broth. Bring to a boil. Lower heat, cover pan and cook 1 hour. Blend cornstarch with water and soy sauce; stir into pan. Add green pepper; cook until sauce is thickened and clear. Serves 6.
Put walnuts in pan and cover with water. Bring to boil for 3 minutes. Cool with running water. Remove skins. Drain on paper towel. Place oil in skillet over low heat. When hot, add walnuts. Saute walnuts until they turn golden. Remove from heat. Chop walnuts up fine. Mix chicken, walnuts, celery, mayonnaise, salt and pepper. Blend until it makes a spread. Put on bread or crackers. Makes 12 sandwiches.
Blanch slivered almonds. Sift flour, sugar, salt and baking powder together. Cut in oleo until in fine particles. Beat egg lightly with water and blend in dry mixture. Roll in balls (teaspoon). Dip part of ball in sesame seed.
Put tea bags in saucepan; cover with cold water. Bring to boil, cover, turn off heat and let stand for 5 minutes. Strain tea into a gallon glass jar or pitcher. Cover tea bags again with cold water; bring to a boil. Let sit for 5 minutes; strain into jar. Finish filling jar with cold water. Add sweeteners; stir.
Drain beets; measure juice. Add water to drained beet juice to make 1 1/2 cups liquid. Bring liquid to a boil and remove from heat. Add lemon gelatin, sugar, vinegar and horseradish, stirring until gelatin and sugar have dissolved. Add beets and turn into mold or dish; chill until firm.
Chop, cook and drain broccoli well. Melt cheese and 1/2 stick of margarine. Put broccoli in a baking dish. Pour melted cheese and margarine over it. Top with cracker crumbs. Melt remaining margarine and pour over crumbs. Bake in a 325° oven for 20 to 30 minutes.
Cut edges off bread and slice each piece into 4 strips. Pour Eagle Brand milk in a bowl and roll bread in milk. Then roll in coconut. Bake on a greased cookie sheet for 10 minutes at 350°.
Mix all the ingredients together. Top with Ritz cracker crumbs. Melt 1/2 stick oleo and sprinkle on top. Bake at 350° for 25 minutes.
Mix sugar, spices and flour together. Add eggs and butter. When well mixed, add raisins, pecans and coconut. Stir until well mixed. Drop by teaspoonfuls on greased cookie sheet and bake at 325° for 10 minutes.
Sprinkle with 3 tablespoons sugar and add a few drops of coloring. Shake and pop.
Melt butter in 9 x 13-inch baking pan. Stir in rice, onion flakes, soup and water. Arrange chicken over top of mixture. Sprinkle with coarse black pepper. Bake uncovered at 350° for 1 to 1 1/4 hours or until chicken is golden brown.
Heat sugar and syrup until sugar dissolves, then add to eggs. Add pecans, butter, vanilla and salt. Pour into uncooked pie shell. Preheat oven to 450°. Cook 10 minutes, then reduce heat to 350° and cook 20 minutes.
Wash meat thoroughly. Remove all visible fat. Soak overnight in salt, vinegar and water to cover meat and bay leaves. Boil meat in same water until tender (do not overcook, approximately 1 to 1 1/2 hours). Remove meat from pot liquor. Place in baking dish. Season with remaining dry ingredients. Place bacon strips, crosswise, on meat. Bake at 350° until bacon is crisp. Baste with small amounts of pot liquor, keeping baking dish moist at all times. Spoon on brown sauce, barbecue, sweet and sour or other if desired. Yields 4 to 6 servings.
Mix all ingredients (rinse and chop spinach) and top with poppy seed dressing. Serves 4. Time of preparation: 15 minutes. Serves 4.
Mix by hand or mixer, adding flour gradually. Divide and roll into about 1/4-inch thick and cut into wedges. Bake at 350° for 10 minutes. Watch closely as it gets brown in a hurry.
Mix mayonnaise, cream, mustard, Worcestershire sauce and capers. Remove 1/4 of mixture. Add crabmeat to remainder and blend lightly. Divide into four clean crab shells or individual casseroles. Top with remaining mixture. Bake at 350° for about 20 minutes (until light brown and heated through). Garnish with a sprig of parsley and lemon wedge. Serves 4.
Cream margarine and Crisco. Add sugar, vanilla, and salt and mix well. Beat in eggs, 2 at a time. Add flour. Grease 11 x 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Don't overbake. After cooled they can be frosted with chocolate frosting or eat plain.
Beat eggs, orange rind, lemon rind and juice. Mix dry yeast with warm water in a bowl. Mix all ingredients and gradually add the flour. Knead dough. Cover and let rise 4 to 5 hours. Shape into loaves. Let rise for 1 hour. Bake in preheated oven at 350° for 20 minutes. Makes 2 loaves.
Mix shortening and sugars until creamy. Add egg and pineapple. Add dry ingredients and chocolate chips. Bake for 15 minutes at 375°.
Brown meat. Add onion. cook until tender, but not done. Add next 7 ingredients. Mix well. Stir in noodles. Pour into a 2-quart casserole. Sprinkle bread crumbs on top. Bake in a 350° oven for 30 minutes or until hot.
Combine first 6 ingredients. Pour into pie crust. Cover with top crust. Bake at 375° for 40 minutes.
Place eggs in large bowl and beat slightly. Stir in corn syrup, melted chocolate, sugar, butter, vanilla and pecan halves. Pour in unbaked pie shell and bake at 350° in preheated	oven for 50 to 60 minutes or until a knife inserted into center of the pie comes out clean.
Beat sugar and oleo. Add eggs one at a time and beat well. Add vanilla. Add sour cream and soda. Sift flour, salt, baking powder and nutmeg. Add to cream mixture. Let stand overnight in refrigerator. Roll out and cut into shapes. Bake at 375° for 7 to 8 minutes.
Mix jello and hot water. Cool. Warm cream cheese to room temperature. Mash, adding pineapple and pecans. Add to jello mixture. Fold in Cool Whip. Pour into jello mold. Chill.
Cream the sugar and margarine. Add salt, vanilla, eggs, flour and pecans. Stir well and pour into 2 unbaked pie shells. Cook at 450° for 10 minutes and then at 350° for 25 minutes or until pie slightly shakes in center.
Cut pumpkin in slices; peel, dice and cook in 1/3 cup water over moderate heat with chopped garlic for 20 minutes or until dry. Meanwhile, brown the bacon. Drain the fat off and reserve. Mix egg yolks with flour, cream and milk. Add chopped chives. Oil lightly pie dish. Place pie shell in a deep dish. When pumpkin is cooked, puree it. Add bacon and egg mixture. Salt and pepper to taste. Pour into pie shell. Bake for 30 to 45 minutes in hot oven. Serve hot with salad.
Thaw potatoes at least 1/2 hour, spreading out on paper towels. Mix all ingredients and add to thawed potatoes. Place in greased 9 x 12-inch pan and (optional) if desired, spread crushed cornflakes over top for added crispness (I use Italian seasoned bread crumbs on top instead of cornflakes, also extra grated cheese on top). Bake at 350° for 1 hour. Freezes well before baking.
Drain all fruit and place in a large bowl. Set aside. In a double boiler, mix frozen orange juice and 2 cups of sugar. Beat 2 eggs; pour in container with orange juice and sugar. Cook until these ingredients are thick. Should come to a rolling boil. Set aside to cool. After it has cooled, mix 8 ounces sour cream and 1 cup whipping cream. Mix ingredients well. Pour over fruit. Place in freezer and let freeze overnight.
In a saucepan, combine the first 10 ingredients. Stir until smooth. Bring to a boil. Cook and stir for 2 minutes until thick. Set aside. Heat oil in skillet on medium heat. Add the chicken; brown on all sides. Place in 2 greased 13 x 9 x 2 dishes. Pour reserved sauce over chicken. Bake uncovered at 350° for 45 minutes. Add pineapple and green pepper. Bake 15 minutes longer. Yield: 12 servings.
Cream sugar, cocoa and shortening. Stir in beaten eggs, one at a time. Add baking soda to buttermilk; add to creamed mixture alternately with flour and salt. Mix well. Stir but do not beat. Add the cup of boiling water which will make a thin batter. Add vanilla last. Bake at 350° in 9 x 13-inch baking pan lined in the bottom with brown paper for about 45 minutes.
Soften cream cheese; sprinkle Accent on the cheese and Worcestershire sauce. Stir in onion and dried beef (saving enough beef to roll cheese ball in). Serve with crackers (apple slices or stuff celery).
Combine ingredients in a Teflon pan. Cook over low heat, stirring constantly. Dough will form into a ball while cooking. Store in an airtight container. Food coloring may be added to the recipe. Fun for kids!
Sift together flour, soda, sugar and salt. Combine eggs, vinegar and milk. Stir until smooth. Add this mixture to the flour mixture. Add oleo. Extra batter keeps well in the refrigerator.
Combine dry ingredients. Cream the shortening and sugar. Add egg, beaten light, vanilla and sour milk. Mix with dry ingredients. Pour in a 9 x 11-inch pan. Spread rhubarb on top. Cover with topping of 1/2 cup of sugar and 1 teaspoon of cinnamon. Bake at 350° for about 40 minutes or until done.
Cream the cream cheese; add dry Dream Whip and milk. Mix and cream together real well. Add sugar and vanilla.
Cook celery and onion in oleo until tender. Cook rice in chicken bouillon. Mix all but corn flakes and roll in balls, then in crumbs. Bake at 350° for 30 to 40 minutes. Serve sauce over balls.
Cook and drain enough macaroni to fill a medium size casserole 1/3 full. Mix cheese, eggs and milk to macaroni while it is still hot from boiling. Pour into casserole; cover with cheese (add sprinkles of chips, crushed, or crackers, crushed, if you want). Bake in 350° oven for about 30 minutes until cheese/milk is well set. Then broil at 400° until brown on top.
Combine corn chips, onion, tomato sauce, worcestershire sauce and cheese; mix well. Slice frankfurters lengthwise to make a pocket. Spoon stuffing mixture inside each pocket. Place frankfurters in a 13 x 9 x 2 inch baking pan. Bake uncovered at 350° for 20 minutes or until cheese mixture is melted. Serve in hot dog buns.
Combine all ingredients in a large bowl. Mix well. Bake in a 9 x 13-inch pan for 1 1/2 hours at 325°. Add topping while hot and return to oven.
Saute onion and garlic in oil. Add tomatoes with remaining juice, salt and oregano. Cook over medium heat until liquid cooks down. Add cheese and cook over low heat until cheese melts, stirring often. Add chopped chilies. Serve with tostados or corn chips.
Fry hamburger in oil until done; drain and add all other ingredients. Simmer until celery and onions are done. Serve with chips or taco shells.
In a food processor, mix milk and cream cheese. Slowly add the lime juice. Mix for approximately 15 minutes. Pour into graham cracker crust. Top with Cool Whip.
Mix the ingredients in order given and bake in a 350° oven for 45 minutes. Sprinkle with sugar and serve warm.
Warm the milk in a medium-sized saucepan over medium-low heat. Stir in rice. Bring to a simmer and cook, uncovered, stirring frequently, until the rice is very tender, about 35 minutes. In a medium-sized bowl, whisk together the egg, sugar, vanilla and salt. Gradually stir in some of the rice mixture until well blended. Return the mixture to the saucepan and stir over medium-low heat for 1 minute to cook the egg. Pour the mixture into 6 custard cups and sprinkle with cinnamon. Refrigerate for 1 hour or until chilled. Makes 6 servings.
Combine oats and milk in large bowl. Allow to stand 5 minutes. Stir in pumpkin, egg whites and whole egg and melted margarine. In separate bowl, mix together flour, sugar, baking powder, salt, cinnamon and nutmeg. Gradually add dry to oat mix, then stir in raisins and nuts and mix. Bake in 9 x 5-inch loaf pan coated with nonstick vegetable spray and bake at 350° for 55 to 60 minutes.
Cook zucchini in salted water until tender. Drain. Cook carrots and onion in 4 tablespoons oleo until tender. Remove from heat. Stir in 1 1/2 cups of stuffing cubes, soup and sour cream. Gently stir in zucchini. Turn into 1 1/2-quart casserole. Melt remaining oleo. Add remaining stuffing cubes. Put on top of casserole. Bake at 350° for 30 to 40 minutes. Serves 6 to 8.
Stir-fry vegetables until onion is translucent and cabbage has changed color. Add water and consomme. Add salt, peppercorns, hot sauce and cilantro. Boil until vegetables are tender. Add fish, return to boil and serve.
Mix pudding, use only 3 1/2 to 4 cups of milk. Pudding will be thick. Blend in Cool Whip. Break cake in half. Crumble 1/2 on bottom of oblong pan. Spread 1/2 of pudding mixture over cake. Take 1/2 of each fruit and make a layer on top of pudding mixture. Repeat, starting with cake. If desired, sprinkle with chopped nuts (pecans, walnuts) on last layer of fruit.
Boil raisins in 1 cup water. Let cool. Drain and save juice. Dissolve baking soda in juice from raisins. Mix ingredients together. Bake 1 hour in 350° oven in small greased loaf pan.
Mix all ingredients together and pour into pie shells. Bake for 35 to 40 minutes at 350°.
In skillet, cook sausage in small amount of water; drain. Add onion, green chiles (drained), 1/2 teaspoon salt and pepper. Saut. Remove meat mixture. Melt butter; add hash browns. Sprinkle with 1 teaspoon salt. Press into pan lightly. Add eggs. Spoon meat mixture in and sprinkle with cheese. Cook on medium-low heat for 30 to 40 minutes. Cut and serve. Serves 6.
Mix yeast and water in bowl. Add sugar, salt and flour; mix well. Knead on floured board. Make 16 pieces. Shape into pretzel. Brush beaten egg on top of dough. Sprinkle coarse salt. Spray cookie sheet. Bake at 425° for 12 to 15 minutes.
Mix all together and pour in Bundt pan. Bake until brown on top at 350°.
Mix all and heat in 350° oven until bubbly. Serve on buttery crackers.
Mix cabbage, onion, bell pepper and green olives. Sprinkle 1/2 cup sugar over this.
Sift flour; measure. Resift with salt and sugar. In a saucepan, put oil, cocoa and water; bring to a boil. Pour over sugar and flour mixture. In another bowl, put eggs, soda, buttermilk and vanilla. Mix well. Add to flour mixture and mix well. Bake for 30 minutes at 350°.
Cut squash in half and remove seeds. Place squash, cut side up, in a shallow baking dish. Add 1/2-inch boiling water to pan.
Beat sugar, flour, butter and eggs together. Mix in rhubarb. Pour in a large unbaked pie crust. Put lattice crust on top. Bake at 350° approximately 1 hour.
Beat egg white very stiff. Add sugar 1 tablespoon at a time and keep beating slowly. Add vanilla and fold in nuts. Bake at 250° for 30 minutes. Be sure and line bottom of pan with tinfoil. Drop small amounts less than 1/2 teaspoon.
Brown onion and hamburger and add taco seasoning. Put meat mixture in tortillas and roll up. Lay them in 9 x 13 pan, seam side down. Combine remaining ingredients and cook over low heat until cheese is melted. Pour sauce over tortillas. Cover and bake for 40 minutes at 350° or until bubbly. These freeze well.
Combine all ingredients in a pot and let stand for at least 30 minutes. Bring to a boil, then lower heat to simmer for an hour or until meat is tender. Serve hot with rice.
Combine butter, sugar, salt, flour and well beaten egg yolks. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add coconut and vanilla. Pour into baked pie shell. Cover with meringue. Sprinkle with coconut. Bake at 325° until slightly brown.
Heat oven to 425°. Cover bottom of shallow baking pan with oil. Bake potatoes for 30 to 35 minutes or until they are tender and golden. Mix Miracle Whip, eggs, bacon, onions, salt and pepper in a large bowl. Add potatoes; mix lightly. Serve warm or chilled. Makes 6 servings.
Combine in blender. Cover; blend on high speed until smooth. If not thick enough, add more ice cubes.
Preheat oven to 325°. In large mixing bowl, beat egg yolks, Eagle Brand milk, lime juice and just a bit of food coloring. Pour into pie shell and bake 30 minutes. Cool and chill. Top with whipped topping. Garnish as desired. Refrigerate the leftover pie.
Mix all except butter. Roll fish in butter then into crumb mixture. Bake at 350 until brown.
Cream sugars and Crisco. Add eggs and vanilla. Beat well. Mix flour, soda, baking powder and salt and add to sugar mixture. Add oats slowly. Add coconut, nuts and chocolate chips last. By teaspoon, drop on cookie sheet, lined with waxed paper. Bake at 350° for about 10 minutes or until lightly browned. Let cool a little before removing. Yields 6 or 7 dozen. (The waxed paper really does work.)
Pour boiling water into blender. Add gelatin and blend at low speed until completely dissolved, about 30 seconds. Add ice cubes and stir until ice is partially melted.
Stir chocolate in small heavy saucepan over low heat until melted. Cool. Combine eggs, sugar, melted chocolate, oil, baking powder and vanilla in a large bowl. Gradually add flour to chocolate mixture, stirring until combined. Cover and chill 2 hours or until easy to handle. Shape dough into 1 1/4-inch balls. Roll in powdered sugar. Place 2-inches apart on ungreased cookie sheets. Bake in a 375° oven for 8 to 10 minutes or until edges are set and tops cracked. While still hot, press a kiss into center of each. Cool on a wire rack. Makes about 48.
Sift together flour, baking soda, cinnamon and salt. Cream together sugar and shortening until light and fluffy. Beat in eggs one at a time, beating well after each addition. Add vanilla. Add dry ingredients, beating well after each addition. Stir in apples. Combine walnuts and 1 tablespoon flour. Stir into batter. Pour into greased and floured 9-inch square baking pan. Bake in 350° oven 50 minutes or until cake tests done. Cool in pan on rack. Makes 9 servings.