HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw pie crust; prick with fork and divide 1 cup chopped nuts into pie crust. Bake crust until brown; set aside to cool. In mixer, put softened cream cheese; add confectioners sugar and mix good. Fold in Cool Whip and vanilla flavoring. Put filling into crust and divide 1 can pie filling over each pie and refrigerate. You can use your favorite pie filling.
Between 2 pieces of waxed paper pound chicken breasts until thin (be careful not to tear holes in them). Season with garlic, salt and pepper. Place thin slice of ham and cheese in chicken. Roll and secure with toothpicks. Let rest in refrigerator for 20 minutes. Roll in beaten egg and water. Mix cracker crumbs, garlic, salt and pepper and parmesan cheese. Roll breasts in mixture and let rest again another 20 minutes. If desired, re-roll in crumb mixture and let rest again.
Dissolve yeast in warm water. Cream Crisco and sugar together. Add flour and yeast to mixture, alternating each to sugar and Crisco. Cover and let rise 1 hour. Knead for 3 minutes. Roll 1/2-inch thick. Cut out like biscuits. Fold over. Put small piece of butter in each one. Let rise 2 hours. Bake 15 or 20 minutes at 400°.
Bring to boil; when mixture drop put in water forms a small ball, remove from heat. Add 1 teaspoon vanilla and 1/4 teaspoon cinnamon. Pour over unsalted popcorn; shape into balls.
In a large mixing bowl, combine sugar, margarine and eggs. Beat at medium speed, until mixture is light and fluffy (1 to 2 minutes). (Mixture will have curdled appearance.) Add remaining ingredients (except nuts). Mix just until moist (1 minute); stir in nuts. Spread into 2 greased 8 x 4-inch loaf pans. Bake in preheated oven for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool completely.
Mash sweet potatoes and add 1/2 cup brown sugar, 1 tablespoon cinnamon and 1/2 stick butter. Spread potato mixture in a 9 x 13 baking pan. In a saucepan, cook the white sugar, milk and cornstarch until pudding consistency. Add vanilla to the white sauce. Pour white sauce over the potatoes. Melt 1 stick butter and add oatmeal and remaining cinnamon and brown sugar. Crumble oatmeal mixture over white sauce and bake in a 325° oven until topping is browned slightly.
Blend flour, salt and lard. Then blend egg, water and vinegar well and pour over first mixture. Mix. Then roll out pie crusts. Keeps well in refrigerator for several days or freezes well too.
Saute onion and green pepper in butter until tender. Brown ground beef in same skillet, added to onion and green pepper mixture. Add remaining ingredients. Pour into 2-quart casserole. Bake at 350° for 1 hour.
Mix cracker crumbs and butter. Place in cupcake liners for crust. Press down. Beat cream cheese, eggs and 3/4 cup sugar until creamy. Pour on top of crusts. Bake at 375° for 25 minutes. Cool a little bit. Beat sour cream, 3 tablespoons sugar and vanilla. Spread some on each cream cheese cupcake. Bake an additional 10 minutes at 375°. Chill. Top with canned cherries or blueberry pie filling.
Cut bacon strips in halves and wrap around chestnuts, securing with wooden toothpicks. Place in glass dish and bake for 1 1/2 hours at 300°. Drain off grease. Mix ketchup and sugar together and pour over bacon wrapped chestnuts. Bake at 300° an additional 1 1/2 hours.
In crock-pot pour chili sauce and jam. Stir, then add little wieners and simmer on low.
Mix All-Bran, Raisin Bran, sugar and water. Stir well. Add all of the buttermilk and soda. Mix well. Add rest of the ingredients. Mix well. Bake 20 minutes in a 400° oven. Can be stored in refrigerator for 5 to 6 weeks.
Cream sugar and oil. Add eggs, one at a time, with a few spoons of flour between eggs, beating after each addition. Stir in remaining dry ingredients and vanilla. Add apples, nuts and coconut; mix well. Grease and flour a tube pan. Bake at 350° for 1 1/2 hours. Let set in pan 10 to 15 minutes before turning out.
Mix sugars and soy in a large bowl. Place chicken wings in a large casserole dish. Pour contents of bowl on wings. Bake at 325° for 30 minutes. Turn wings. Bake 30 minutes more. Turn and bake 20 minutes more.
In a large bowl, beat eggs until foamy. Add flour and sugars; beat until well blended. Blend in melted margarine. Stir in chocolate chips and walnuts. Pour into pie shell. Bake 1 hour at 325°.
Heat oil to 400°. Mix 1 tablespoon of oil and ingredients with fork. Drop by tablespoons into hot oil. Fry 3 to 5 minutes until golden.
Melt cheese in double boiler; once cheese is melted, add the broccoli and soup. Mix well; serve in crock-pot with chips (corn or Tostitos chips).
Mix flour, baking soda, salt, cinnamon, cloves and ginger. Add brown sugar and mix well. With pastry blender, cut in butter and shortening. Mix molasses and vinegar and gradually stir into mixture. Mix thoroughly with hands if necessary. Wrap in waxed paper or plastic and chill several hours until firm enough to roll.
Dissolve red hots and Jell-O in hot water. Place in refrigerator until partially set. When partially set, add applesauce and celery. Return to refrigerator until set. Serve.
Fry salt pork until well done. Add onions and cook until transparent, about 4 to 5 minutes. Add potatoes and water. Continue cooking until potatoes are soft. Add corn and scalded milk. Heat. This last step is important. Just heat but do not boil. Add butter and seasonings. Serve.
Toast pecans slightly. Melt cream cheese in a double boiler; add sugar and pecans. Mix together well. Drop by spoonful onto waxed paper.
Combine vegetables, soup, 1/2 of the cheese, sour cream, pepper, pimentos and 1/2 can onions. Pour into casserole. Bake covered 30 minutes at 350°. Top with remaining cheese and onions; bake uncovered 5 minutes longer. Serve 6.
Mix together well. Cover top with chopped pecans. Serve with Ritz crackers.
Combine milk and ground chuck. Divide into 5 patties. On waxed paper, pat each into a 6-inch circle. Place some cooked stuffing on each and draw meat over and seal. Place in a greased 1 1/2 quart casserole dish. Combine remaining ingredients. Pour over meat. Bake, uncovered, at 350° for 45 minutes.
Cook and drain broccoli. Place in casserole. Mix Ritz crackers and butter. Pour over broccoli. Top with Velveeta cheese. Bake at 350° for 25 minutes.
Fry ground beef and onion; drain off fat. Add chili, garlic, cumin, salt and pepper. Mix lettuce, tomatoes and cucumbers; then mix Fritos and cheese. Serve with chunky salsa or Ranch dressing.
Place graham crackers (whole) on jelly roll pan. Boil butter and brown sugar for 2 minutes. Add nuts and spread on crackers. Bake at 350° for 10 to 15 minutes. Cut into bars while warm. Check when baking, will burn very easily.
Boil dates, prunes and raisins in water. Add butter. Mix eggs, soda, salt, flour, vanilla and nuts.	Let fruit cool before adding flour mixture. Bake in 7 x 11-inch pan at 350° for 15 minutes. If you want spicy bars add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.
Combine all ingredients and chill one hour or more. Makes 4 to 6 servings.
Cut 4 of the garlic cloves into thin slivers. Cut small slits in the roast and slide a sliver into each one. Heat the oil in large pot and brown beef on all sides. Remove meat. Chop onion and remaining garlic; put into pot and cook until golden. Return meat to pot and add wine, broth and seasonings. Boil and reduce heat and simmer, covered for 2 1/2 hours. Turn meat occasionally. Remove meat and keep warm. Skim fat from liquid and bring liquid to boil until reduced to 1 1/2 cups. Serve this sauce with roast.
Drain corn, beans and peas. Mix with celery, onion and green pepper. Boil vinegar, sugar, oil, water, pepper and paprika. Cool. Add to vegetables. Marinate in refrigerator at least 8 hours. Keeps well for a week in refrigerator.
Combine coconut and margarine; press firmly on bottom and up sides of a 9-inch pie plate. In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in pureed strawberries and lemon juice. Fold in whipped cream. Pour into prepared crust. Freeze for 4 hours or until firm. Before serving, garnish with fresh strawberries, if desired.
Heat to boil the Jell-O, cold water and sugar. Add 1 cup cold water. Mix together plain gelatin mixture and flavored Jell-O mixture; pour into 9 x 13-inch pan. Refrigerate until jelled; cut into desired serving pieces.
Beat cream cheese with mixer at high speed until fluffy. Add whipped topping, peanut butter, sugar and milk. Beat well. Spoon into crust and chill 5 hours before serving.
Blend soup, milk and pepper. Arrange alternate layers of potatoes, onion and sauce in 1 1/2-quart casserole. Dot top with butter and sprinkle with butter. Cover and bake in 375° oven for 1 hour. Uncover and cook 15 minutes more.
Cream sugar and butter together. Separate egg yolks from whites. Add egg yolks to mixture and mix. Then add syrup, pecans, vanilla and salt. Beat egg whites until they become fluffy and add to mixture. Pour in uncooked pie shells. Bake at 325° for 50 minutes.
Mix all ingredients together. It is easier to mix with hands. Shape into small balls and put on cookie sheet sprayed with Pam. Bake at 350° for about 20 minutes.
Combine sugar, cocoa and salt; add eggs, margarine, canned milk and vanilla. Mix well. Pour into a pastry shell. Bake at 350° for 45 to 50 minutes. Cool before cutting.
Line 2 pie pans with pastry. Mix the first 5 ingredients in medium mixing bowl; beat well. Pour into pie pans. Mix the sugar, 2 eggs, butter, baking powder and flour in a separate bowl. Spoon over lemon mixture in pie pans. Bake at 325° for approximately 45 minutes, or until toothpick comes out clean when inserted in cake mixture.
Use a round flat dish or large pie plate. Spread layer of bean dip, then top with avocado dip. Mix the taco seasoning mix with sour cream and mayonnaise; spread on top of avocado dip. Top with chopped tomatoes, onions, olives and Cheddar cheese. I save a little Cheddar cheese and add it as a topping, just for looks. This can be made a day ahead and refrigerated or refrigerate for a couple of hours and serve with Tostitos, Fritos, tortilla chips or tacos.
Salt and pepper cut up chicken. Place in pan in single layer. Bring the ingredients to a boil and pour over chicken. Bake in 300° oven for 3 hours.
Brown kielbasi in large pan with peppers and onions. Mix chili sauce with water. Pour over kielbasi; saute 5 to 10 minutes.
Cream the sugar, butter and egg yolks. Mix together the flour, salt, chocolate and 1/2 cup of hot water. Fold in egg whites last. Mix together. Mix together the buttermilk, soda and vanilla. Mix as you would any cake. Bake in a 350° oven.
In a mixing bowl, combine flour, corn meal, sugar, baking powder and salt. Add eggs, milk and oil. Beat just until moistened. Spoon into a greased 8-inch square baking pan. "I've used an iron skillet; it works good, too." Bake at 400° for 20 to 25 minutes. Makes 9 to 10 servings.
Dissolve yeast in warm water and set aside. Mix flour, sugar and soda. Cut in Crisco. Add lukewarm buttermilk and yeast in 1/2 cup of warm water. Place the amount you want to cook on floured board and knead until it's cutting out real firm. Then pat out about 1/2-inch thick. Let rise until double in size, about 30 minutes. Put the unused dough in bowl. Cover and place in refrigerator. Will last several days.
Beat eggs with electric mixer until thick and lemony. Gradually add sugar while beating. Add milk and vanilla. Blend dry ingredients together and carefully fold into the egg mixture by hand. Blend well. Pour into greased 13 x 15-inch pan. Bake at 350° for 15 to 20 minutes. Spread peanut butter over hot cake. Allow to cool. Cover with melted chocolate.
Work flour into sugar and then salt. Add 1 cup hot water and boil three minutes. Flavor with lemon or cinnamon. Pour over the dumplings before baking.
Cook carrots 12 to 15 minutes in salted water. Mix remaining ingredients. Drop hot carrots (drained) into sauce. Let marinate at least overnight, longer for better flavor.
Prepare Creamettes according to package directions. Drain. Combine onion, olives, eggs, cream, salt and pepper. Add macaroni, Parmesan cheese and American cheese and toss together. Grease a 12-cup Bundt pan with butter or margarine and lightly sprinkle with flour. Pour macaroni mixture into Bundt pan. Bake at 350° for 40 to 45 minutes. Cool 10 minutes. Loosen edges with rubber spatula and invert onto serving platter.
Thaw spinach and squeeze dry. Mix all ingredients together. Cover and refrigerate for several hours or overnight. Serve with crackers or bread. Hollow out or scoop out loaf of unsliced Hawaiian bread or pumpernickel bread. Save the chunks of scooped out bread for dipping. Serve the spinach dip in the hollowed out bread.
Mix the pumpkin, milk, eggs, sugar, flour, salt, extracts and butter and pour into the pastry shell. Bake in a 425° oven for about 10 minutes. Reduce the heat to 350° and bake 40 minutes until done. Mix the pecans, melted butter and brown sugar. Sprinkle over the top of the pie. Place pie under the broiler until the topping is caramelized.
Combine first 5 ingredients; add 1 cup pecans. Mix well. Refrigerate until firm and shape into a ball. Roll in remaining pecans.
Spread mustard on center of 4 hamburger patties, leaving a margin for sealing. Top with 1 teaspoon relish; sprinkle with shredded cheese. Place another patty on top and press edges to seal well. Season with salt, pepper and m.s.g. Place hamburgers on cooking grill; cook 5 to 6 minutes on each side.
Fry veal strips in butter. Pour cream in pan. Season with beef bouillon cube. Add flour.
Rinse shrimp and cook. Chill can of green beans. Drain and save liquid. Slice thinly the garlic clove and crush in a large bowl. Add oil, mustard, sugar, vinegar, shrimp and beans. Refrigerate.
Bring water to boil with butter, bouillon cubes, all soups, celery, pepper and onion about 5 minutes. In large bowl, add chicken, broccoli, rice and all other ingredients together. Bake in oven at 300° for 40 minutes.
Dissolve yeast in warm water. Combine remaining ingredients with yeast mixture. Mix well. Let dough rise until double in size. Punch down and turn out onto floured surface. Knead a little. Make small balls, flatten top and place on buttered pan. Let rise some and then take fingers and press in center to make hole for filling. Let rise and bake at 450° until brown, about 10 minutes. Brush tops with melted butter.
Wash the berries and add them to the sugar and flour, which have been mixed together. Pour into pastry lined pie dish. Dot with butter or margarine in about six places so that each cut piece has the butter or margarine. Cover with vented pastry. Press the edges together well; flute and trim. It is very appetizing to save out some of the blueberries and decorate the top. Bake at 425° for 35 to 40 minutes. If canned berries are used, decrease the sugar to 1/2 cup and the flour to 2 tablespoons.
Grind onions, garlic, a goodly amount of parsley and basilica. Add remaining ingredients and add rice. Bake in 325° oven in 9 1/2 x 13-inch pan about 1 hour. Serve hot or cold.
Simmer chicken breasts in water just to cover for about 30 minutes, or until tender. (You may add a bay leaf, 1/2 medium onion, sliced, and a sliced stalk of celery or two to season the stock for another use.) Remove chicken from broth and cool enough to handle. Then remove skin and bones and slice or break into large pieces.
Mix all ingredients together in a glass casserole and bake, covered, at 325° for about 1 hour or until macaroni is done.
Mix all ingredients in order listed. Bake at 350° for 45 minutes. Will turn out a little runny. If you want it more like a cornbread, add 2 boxes of Jiffy mix.
Mix everything together in bowl and pour into a greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Cook ground beef and bell pepper slowly for 25-30 minutes. Drain. Add chili powder, garlic powder, salt and pepper. Let simmer about 5 more minutes. Cook noodles as directed on package until tender. Mix everything together except 1/2 of the cheese. Spread remaining cheese on top and bake at 250° for 1 hour.
Boil eggs and peel. Pack hot into 1/2 gallon jar. Boil sugar and vinegar. Pour over eggs. Add beets and juice. Let stand overnight. May add a few drops red food coloring. Refrigerate.
Mix flour and 2 tablespoons brown sugar; cut in butter. Press into ungreased 11 x 7 1/2 x 1 1/2-inch baking dish. Bake at 350° for 15 minutes. In bowl, beat eggs slightly; stir in remaining ingredients. Pour over baked layer. Bake at 350° for 25 minutes. Cool until slightly firm before cutting into bars.
Mix in order given and bring to boil. Simmer 15 minutes. Pack in jars and seal.
Mix dry ingredients. Add enough milk to make soft dough. Knead 4 or 5 times. Roll; cut into 2-inch squares. Fry in 1 to 2 inches of oil. Serve hot.
Mix Good Seasons Italian salad dressing and cream cheese. Let stand in refrigerator overnight. Spread on rye party rounds. Slice cucumber and put one slice on each party round. Sprinkle with dill weed.
In one bowl cream together cream cheese, sugar and vanilla. In another bowl mix lemon Jell-O and water. In another very large bowl mix whipping cream until fluffy. Put first mixture in with whipping cream. Mix together. Then add Jell-O then pineapple. Pour into graham cracker pie shell. Makes 3 pies. Refrigerate for 8 hours.
Cream oil and sugar; add eggs, one at a time and beat well. Sift flour, salt and soda.	Mix food coloring with cocoa and milk; add to sugar. Beat hard; add flour alternating with milk.	Add vanilla and beat	thoroughly. Bake 30 minutes at 350°.
Mix all ingredients and roll into balls. Bake for 15 minutes at 350°.
Chop ripe avocados, tomatoes and onions into bite size pieces. Combine in a serving bowl. Sprinkle with lemon juice and seasonings; mix gently. Chill in refrigerator until serving time. Serves 12.
Cook squash until tender. Drain and mash. Melt oleo and add to stuffing mix. Add soup, sour cream and onion to the squash. Add 1/2 of stuffing mix to squash and mix. Put about 3/4 of remaining stuffing mix on the bottom of a casserole dish. Put squash mixture over this. Sprinkle remaining crumbs on top. Bake at 350° for 30 minutes.
Mix flour, soda, salt, cinnamon, sugar, oil, eggs and pineapple; mix only by hand. Add bananas and nuts; mix again. Pour mixture into a tube pan that has been greased and floured. Bake in a 350° oven for 1 hour and 5 minutes. Let cool in pan 1 hour before removing.
Combine all ingredients in a large bowl. Mix for 4 minutes with electric mixer. Pour into greased and floured loaf pans. Bake about 55 minutes at 350°. Use 2 (9 x 5-inch) or 1 (9 x 5-inch) and 3 small pans.
Toss the chocolate chips and the nuts in a tablespoonful of the cake mix. Beat the remaining ingredients together for 3 minutes then fold in the chips and nuts. Pour into a greased and floured Bundt or tube pan and bake 50 minutes at 350°, or until tester inserted into cake comes out clean. (I found it worked better in my oven to bake a little longer at 325°.)
Combine egg and milk. Add remaining ingredients, except crumbs in order listed. Pour into greased casserole. Top with buttered crumbs. Bake for 40 minutes at 350°. Yields 6 servings.
Wash navy beans. Add 6-8 c. water. Bring to a boil and boil for 2 mins. Remove from heat, cover and let stand for 1 hour. Add ham bone and cook for 1 hour, covered till meat is tender. May need more water. Remove bone, shred meat. Add remaining vegetables and meat. Cook 30 mins. or till tender. Add a few dashes of Tabasco.
Dump cherry pie filling in an ungreased oblong pan. Sprinkle 1/2 of cake mix over pie filling. Dump pineapple with juice. Sprinkle other half of cake mix over pineapple. Lay pecan halves over cake mix. Cut butter in thin squares over pecans. Do not stir or add any liquid. Bake for 50 minutes at 350°.
Combine sesame seed, flour and lemon pepper. Dip chicken into soy sauce; dredge in sesame seed mixture. Arrange chicken in a large, shallow baking dish. Drizzle margarine over chicken. Bake at 400° for 40 to 45 minutes or until chicken is tender.
In a saucepan over low heat, melt chocolate chips and margarine. Then add nuts. Cool slightly, then add marshmallows until well coated.
Cook macaroni and put mixture into buttered casserole. Add milk mixture. Sprinkle with remaining cheese. Bake at 350° for 45 minutes or until custard is set and top is crusty. Makes 6 servings.
Throw all ingredients in saucepan. Mix and simmer for awhile. You're done.
Combine all ingredients except Coke and marshmallows in a large mixing bowl. Blend at low speed, then beat 1 minute at medium speed. Add Coke and blend well. Stir in marshmallows by hand. Pour batter into greased and floured 13 x 9-inch pan. Bake at 350° for 45 minutes.
Dissolve jell-o in water; stir and let stand. Blend drained peach halves and cream cheese together in blender for 2 minutes. Combine jell-o and peach mixture. Pour into dish or mold and chill until firm. Invert onto serving dish and top with a layer of Cool Whip. Sprinkle with chopped walnuts and serve.
Place biscuits in an oblong pan; melt together brown sugar, white sugar, milk and butter and pour over biscuits. Sprinkle with cinnamon and bake at 350° for 20 minutes or until brown. Serves 10 to 15.
Beat sugar, shortening and eggs on high speed for 3 minutes. Blend in bananas. Sift flour, baking soda, salt and baking powder into mixture with spoon until well blended. Stir in walnuts. Pour into 2 greased 7 3/8 x 3 5/8 x 2 1/4-inch loaf pans. Bake for 45 minutes in a 350° oven. Wrap in plastic wrap when completely cooled.
Mix together cake mix, egg and oleo and press evenly into a 9 x 13-inch pan. Mix together eggs, confectioners sugar and cream cheese and pour over the cake mixture. Bake at 350° for 30 to 40 minutes or until set and golden brown.
Mix shortening, sugar, salt and potatoes in milk. When this mixture is cool, add yeast cake dissolved in 1/2 cup of warm water. Add enough flour	to mix to the consistency of cake batter. Cover, set aside in warm place for 2 hours. Then add 1 teaspoon of soda, 2 teaspoons of baking powder and 1/2 cup of flour. Add this from sifter and mix well.	Now add enough	flour until like biscuit dough.	Cover and set aside for 1 hour in refrigerator. Bake rolls on greased cookie sheet at 375° until brown. You can use only part of the dough at a time. The rest will keep for a few days in the refrigerator.
In mixing bowl, cream together sugar and butter or margarine until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, salt and baking soda; add to creamed mixture alternately with sour cream. Beat well. Add extracts and beat again. Pour into greased and floured 10-inch tube pan; bake in 350° oven for 1 1/2 hours or until cake tests done. Cool 15 minutes; remove from pan. Cool and sprinkle with confectioners sugar.
Combine pimento cheese spread and salsa. Spread about 1/4 cup of mixture into each of the tortillas. Roll up tortilla. Serve with shredded lettuce and sliced tomatoes, if desired.
Melt Hershey chocolate bar with almonds over double boiler. When melted, gradually stir in Cool Whip. Pour into graham cracker crust. May garnish pie with a little of the shaved chocolate bar. Refrigerate.
Saute onion in oleo. Add broth, potatoes, salt and pepper. Bring to boil, cover and simmer 5 minutes. Uncover and cook until tender. Sprinkle with dill weed.
Grease and flour bottom only of a 9 x 5-inch loaf pan. Combine first 6 ingredients, mixing well. Set aside. Beat orange juice, eggs, oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Bake in preheated oven at 350° for 60 to 70 minutes.
Combine entire ingredients. Place in a Teflon or equivalent skillet over low heat, stirring consistently. This can be served as a substitute for scrambled eggs.
In large pot, boil chicken and pork. When tender, remove and cool, then debone, saving cooking broth in pot. While other meat is boiling, stir-fry beef and drain grease. Add all ingredients back in boiling pot, stir thoroughly. Simmer for 1 hour. Serve with your favorite bread and salad!