HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine meat, cheese and onion. Place in pie shell (may prebake pie shell about 5 minutes if desired). Beat eggs, milk, salt, pepper and red pepper until frothy and pour over meat mixture. Bake at 375° for 45 minutes, until set and golden brown. Let stand 10 minutes before serving. May be served with fruit salad or green salad. Serves 4.
Heat oven to 350°. Lightly grease jelly roll pan. Mix all ingredients and shape in 1-inch balls. Place 2-inches apart on pan. Bake 20 to 25 minutes or until brown. Remove from pan immediately. Serve warm. Makes 7 dozen.
Preheat oven to 350°. Combine eggs, sugar, syrup, butter and vanilla in a large bowl; blend well. Stir in pecans. Pour into prepared crust. Bake for 45 to 50 minutes, or until set, covering outer edges with aluminum foil to prevent overbrowning. Cool on wire rack. Makes one 9-inch pie.
Bake cake in 2 pans according to instructions. Cool and then split in two to make 4 layers.
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large dutch oven, cover with water and bring to a boil. Boil for 10 min. or until 3/4 cooked. In a separate large dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add Half and Half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.
Mix first 4 ingredients together until creamy. Add flour and milk alternately. Add hot water, soda and salt. Then add the cocoa last. After everything is mixed together, drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Dissolve yeast with warm water and dash of sugar. Add cottage cheese, 2 tablespoons sugar, salt, soda, egg, onion and dill seed. Mix all together, then add flour. Let rise; punch down. Put in greased loaf pan and let rise again. Bake at 350° for 30 to 35 minutes.
Form into loaf with strips of bacon on top. Bake 1 1/2 hours at 350°. Serves 10 to 12. Serve hot or cold with mustard sauce.
Saute onion and mushrooms in butter. Add flour and mix well. Add broth, milk and seasonings. Cook for 30 minutes on low heat, stirring often. Add half and half and heat through. Serves 4.
Mix peanut butter, milk, cream cheese, vanilla and confectioners sugar together. Fold in Cool Whip. Pour into 3 graham cracker pie crust shells. Freeze and serve frozen. Garnish with chocolate shavings or chocolate syrup.
Bring margarine, cocoa and water to boil and add sugar and flour. Mix well and add remaining ingredients. Bake at 325° in a 9 x 13-inch cake pan or larger for 25 minutes or until done. Frost while still hot.
Brown ground beef, sausage, onion, rice, salt and pepper in skillet. Set aside. Take core out of cabbage. Put in boiling water and simmer until it will separate. Trim veins and take leaves off, one at a time. Spoon ground beef mixture into leaves, roll up and secure with a toothpick. Wash sauerkraut to take out some of the strongness. Put 1/2 in bottom of deep pan or crock-pot. Put ham hocks in sides and put pigs in the middle. Cover with rest of kraut. Add tomato soup and water. Pour over all. Let simmer slowly for 2 hours.
Heat soup, mayonnaise, margarine, onions and cheese. Add other ingredients. Grease casserole dish. Layer crackers on top. Bake, covered, for 20 minutes at 350°. Remove cover and cook 10 minutes more.
In a saucepan, combine margarine, oil and marshmallows. Stir until mixed well. Cool slightly and pour over popcorn and peanuts. Add M&M's last. Press into greased pan and refrigerate 1 hour.
Saute onion and zucchini in 2 or 3 tablespoons butter. When cool, put in blender. Put broth and zucchini in saucepan. Bring to a boil. Add 2 to 3 tablespoons Cream of Wheat. Simmer for 30 minutes.
Mix 1 stick margarine and crushed graham crackers and pat into a 13 x 9 x 2-inch pan.
In a large mixer bowl, combine 2 cups flour and yeast. In saucepan, heat milk, sugar, Crisco and salt until warm. Stir constantly to melt Crisco. Add dry ingredients in mixer bowl. Add egg. Beat at low speed with electric mixer for 1/2 minute. Scrape sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a soft dough. Place dough in greased bowl. Turn once to grease surface. Cover and let rise until double, 1 1/2 to 2 hours. Turn onto lightly floured surface. Shape in rolls. Place on greased baking sheet. Cover and let rise until doubled, 30 to 45 minutes. Bake at 325° until brown.
Mix first seven ingredients together. Pour over cabbage and carrots. Cover and refrigerate for 2 hrs.
Heat in large skillet the cooking oil. Add meat, garlic, onion, salt, sugar, pepper and soy sauce. Stir-fry until meat is tender and hot, about 1 to 2 minutes. Add rice and stir-fry for 5 minutes. Add frozen peas.
Preheat oven to 475°. Press half of ice cream in a layer in bottom of cooled pie shell. Freeze. Spread 1/2 can of filling over ice cream; re-freeze. Cover with layer of ice cream. Freeze and top with rest of filling. Freeze. Add cream of tartar and dash of salt to egg whites and beat. Add sugar, one tablespoon at a time and beat. Pile lightly on frozen pie and seal well at edge of crust. Put pie in oven and bake 3 minutes to brown meringue. Freeze. Remove from freezer 20 to 30 minutes before serving.
Mix well. Put mixture in tart papers 2/3 full. Bake for 30 minutes at 325°. Check after 25 minutes. Cool. Put spoonful of cherry pie filling on top. Store in refrigerator.
Brown the turkey, cabbage, and onions. Add enough soy sauce that the meat mixture will not burn. When fully cooked, add peanut butter. Wrap about 1 Tbsp. of meat mixture in egg roll wrap according to package instructions. Deep fry at 370° until lightly browned.
Slice steaks into strips. Heat 2 tablespoons oil in a heavy skillet with salt and pepper and 1 tablespoon seasoning. Add pepper strips, sliced mushrooms and chopped onions. Heat remaining oil in wok or skillet. Saute steak strips for 5 minutes, stirring to cook evenly. Add another tablespoon seasoning. Add vegetable mixture with either a jar of chunky style spaghetti sauce or 1 can tomatoes and 1/2 can water. Cook for about 1 hour. Cook rice and salt according to directions on package. Serve stir-fry over hot cooked rice. Serves 6.
Melt oleo and pour over crushed Ritz crackers. Pour part of crackers in baking dish; place chicken on crackers. Mix soup, broth and sour cream; heat until all mixed good. Pour over chicken. Put rest of crackers on top. Bake at 350° for 30 minutes.
Mix together sugar and cream cheese; pour over crust. Layer strawberries, pineapple and bananas over cream cheese. Cover with crushed pecans.
Drop hot dogs into saucepan of boiling water. Lower heat. Cover and simmer 5 to 8 minutes. Drain.
Mix sugar and flour; cut in butter until crumbly. Sprinkle over fruit pie and spread evenly. Bake at 400° for 40 to 50 minutes.
Mix well the first 4 ingredients. Sift together flour, salt and soda. Mix with first mixture. Place batter in greased pan. Dampen hand with water. Press batter to all parts of pan. Cook at 350°. Turn out and cut into squares while hot.
Beat eggs, sugar, oil and vanilla. Add the grated zucchini; mix well. Add all the dry ingredients, nuts and raisins; stir in last. Put in loaf pan and bake at 350° for 1 1/2 hours.
Blend cheese, butter and Tabasco. Stir in flour. Gather into a ball. Cover and chill for 30 minutes. Roll into 6 x 10-inch rectangle between two sheets of wax paper. Remove top piece of wax paper and sprinkle dough with olives. Beginning with long end, roll up "jelly roll style" and seal the edges. Wrap in wax paper and twist ends. Be sure dough is tightly rolled. Chill for 1 hour. Cut into 1/4-inch slices and bake 2-inches apart on ungreased cookie sheet. Bake in preheated 400° oven 10 to 20 minutes until edges light brown. Serve immediately.
Mix all ingredients; pour into 3 loaf pans. Bake at 325° for 1 1/4 to 1 1/2 hours, turning off oven for the last 1/2 hour. Makes 3 loaves.
Brown beef and onion. Add soup, water and rice. Bake in a 2-quart casserole at 350° for 45 minutes.
Cream together sugars and butter. Add eggs and vanilla. Mix in flour, baking powder, soda and salt. Next mix in coconut and oats. Bake at 350° for 10 minutes.
Mix all ingredients and place in a greased muffin tin. Sprinkle with brown sugar before baking. Bake at 375° for 30 minutes. Makes 12 muffins.
Mix in large saucepan 2 cups sugar, flour, butter, milk, salt and slightly beaten egg yolks. Place over medium heat and cook until slightly thickened. Place 1/2 cup of sugar in heavy skillet over medium heat until it has melted and is a bright brown color. When this stage is reached, add the first mixture to the skillet, stirring constantly; continue to cook until mixture is smooth, creamy and thick. Remove from heat. Pour into 2 (9-inch) baked pastry shells. Top with meringue and bake at 350° until golden brown.
Combine sugar, syrup and melted butter. Add beaten eggs and pecans. Mix thoroughly. Pour filling into pie shell. Bake 40 to 50 minutes in 375° oven.
Combine ingredients and pour into unbaked pie shell. Bake at 425° for 10 minutes. Reduce heat and complete baking for about 30 minutes. Brush with butter while still hot.
Bring water and butter to a rolling boil. Add flour all at once and heat until smooth and dough forms a ball. Add eggs, one at a time, and beat vigorously after each addition until dough is smooth. Drop by spoonfuls on a greased cookie sheet. Bake at 400° for 25 minutes or until done. Test by removing one puff from oven with a spatula. If it doesn't fall it is done.
Melt butter in large saucepan; stir in flour. Add hot broth gradually; cook until thick, stirring constantly. Add other ingredients; pour into flat casserole. Cover with biscuits cut in small circles. Bake 10 to 12 minutes at 450°.
Place pecan halves in 6 groups of 3 in a ring in a buttered pie plate. Top each group with a caramel. Microwave on High for 2 to 3 minutes, or until caramels are soft but not melted. Turn dish a half turn halfway through cooking. Microwave chocolate morsels (in bowl) on High for 2 to 3 minutes or until morsels are melted. Stir occasionally. Spread about 1/2 teaspoon of chocolate over each caramel. Chill 20 to 30 minutes or until set. Repeat. Yield: 4 dozen.
Brown beef and onion in a 6-quart heavy saucepan. When almost done, add mushrooms, including juice. Add all other ingredients (add water to the consistency you prefer). Cover and simmer 1 1/2 to 2 hours. Stir occasionally. Serve over spaghetti or other noodles. Freezes well.
Mix together ground turkey, stove top stuffing, seasoning and all, 1 chopped onion and 1 egg. Form into loaf. Put in baking dish and bake at 350 degrees for 45 minutes to 60 minutes until brown.
Pound the cutlets very thin. Dredge with flour. Combine cheese, 2 tablespoons flour, egg, 1 teaspoon parsley, salt, pepper and milk. Blend thoroughly. Dip each floured cutlet into this mixture and then into the bread crumbs. Cook in margarine over low heat until tender and brown. Remove to serving dish. Add lemon juice to pan juices and pour over cutlets.
Rinse chipped beef in cold water. Chop or shred and spread in bottom of 9 x 13-inch pan. Roll each half of chicken breast and place on top of chipped beef. Combine soup and sour cream; mix well. Pour over top of chicken. Bake at 275° for 3 1/2 hours. Serves 6 -8.
Mix all ingredients, saving some tomato sauce for top. Bake in a loaf pan at 350° for 1 hour.
Stir together pineapple, sugar, flour and grated Cheddar cheese; set aside. In second bowl, mix crushed crackers with melted margarine. Pour pineapple mixture into greased baking dish. Top with cracker topping. Bake for 20 minutes at 400°.
Heat oven to 350°. Melt butter in a large saucepan over low heat; blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly and smooth. Stir in chicken broth and milk; heat to boiling, stirring constantly. Boil for 1 minute and pour over the chicken, mushrooms and green pepper which have been put into an ungreased 1 1/2-quart casserole. Bake uncovered for 40 minutes. Sprinkle with almonds and parsley. Serves 8.
Mix together oleo, cake mix and 1 beaten egg. Spread in bottom of greased and floured cake pan. Combine cream cheese, powdered sugar and 2 beaten eggs. Pour over top of previous mixture. Sprinkle with nuts and bake at 350° for 40 minutes. When cake is cooled, cut in small squares. This is very rich.
Add sherry to white sauce and gently fold in crab meat. Pour into a 2 1/2-quart casserole dish and bake at 350° until bubbly.
Heat oven to 400°. Mix brown sugar, margarine and shortening. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Remove 2 cups of the mixture; reserve. Press remaining mixture in an ungreased rectangular pan, 13 x 9 x 2-inches.
Combine all ingredients. Spray 9 x 13-inch pan with Pam Non Stick. Pour in batter. Begin in cold oven and bake at 325° for 1 1/2 hours.
Cream butter, Crisco and sugar together. Add eggs, one at a time, and beat. Mix all dry ingredients and sift into mixture. Add milk and flavoring. Bake 1 hour and 25 minutes at 325° in a prepared tube pan. Use a Caramel Icing.
Mix flour, drippings and oatmeal together. Stir in water or milk in which bouillon cubes have been dissolved. Spoon onto greased cookie sheet and pat down. Bake at 350° until golden brown.
Press crescent roll dough on large pizza pan. Bake at 375° for 8 to 10 minutes. Cool completely.
In a large mixing bowl, pour hot water over shortening; add sugar and salt. When cooled to lukewarm, add yeast. Add about half of the flour, beating with a wire whisk or mixer until smooth. Beat in eggs. Add enough flour to form a dough stiff enough to shape. Cover with plastic wrap and refrigerate overnight. Make out rolls in desired shape; brush with melted butter and let rise until doubled in bulk. Bake at 400° until desired brown. Yield: 4 to 5 dozen.
Mix together dry cake mix, 1 egg and oil. Crumble up. Put 1 cup mixture aside for topping. Press remaining mixture into 9 x 11-inch pan. Bake at 350° for 15 minutes.
Mix meat and pasta. Add cottage cheese and egg. Pour 1/2 Ragu into mixture; mix. Put in a casserole dish. Pour rest of Ragu over top; sprinkle cheese over all. Bake for 35 minutes at 350°. Let set before serving. Serve with garlic bread.
Make jello as regular and let set in refrigerator until done as usual. Put Cool Whip, a little at a time, into jello, whipping it with mixer. Add sliced strawberries to mixture. Stir and spoon into pie shell. Let set 1 hour. Serve. Keep refrigerated.
Place pecans on bottom of pie crust, unbaked. Beat eggs lightly and add sugar, Karo syrup, vanilla, salt and beat. Cream flour and butter together then beat into Karo mixture. Pour over nuts. Bake at 425° for 10 minutes. Reduce heat to 350° until done.
Refrigerate cucumbers, salt and onion overnight. Next morning, drain well. Add sugar and vinegar; mix well with cucumber and onion. Allow to stand a few hours, then put in containers and freeze. Enjoy this winter!
Brown meat and drain. Place Velveeta in a small bowl and microwave on 1/2 power for 5 minutes. Stir halfway through. After cheese has melted, stir in meat and relish. Serve in small crock-pot with chips.
Cut onions and green peppers in eighths. Clean livers and season lightly. Put livers in frying pan, hot with medium-high heat. Cook livers 3 to 5 minutes, while stirring. Take livers out and set on side. Place all vegetables in pan and put top on pan. Steam vegetables and stir occasionally for 3 to 5 minutes (enable asparagus to break apart). Put livers back in pan with vegetables, mixing well. Put cooking wine in and simmer about 5 minutes.
Break lettuce into bite-size pieces and towel drain. Break cauliflower into flowerets and slice thin. Dice onion. Fry bacon until crisp and break in pieces.
Mix oil, eggs and sugar. Sift all dry ingredients and add to mixture. Stir in apples and nuts. Top with 1/2 chips. Bake in 9 x 13-inch pan at 350° for 1 hour. Pour half of chips in batter and the other half on top. Improves flavor if sits 1 day.
Butter 2 cookie sheets, 15 1/2 x 12-inches; keep warm.
Crush Oreo cookies into a 13 x 5 x 2-inch baking dish. Mix pudding as instructed on box and put pudding over the crushed Oreos. Put Cool Whip over pudding and place in refrigerator for 2 to 3 hours.
Layer vegetables, beans, celery and onion in a 9 x 13-inch pan. Add grated cheese. Spread mayonnaise over this. Crush Ritz crackers and spread over the mayonnaise. Melt butter and pour over top of crackers. Bake at 325° for 25 to 30 minutes.
Saute green pepper, onion and garlic in olive oil. Add everything except pasta and cheese to sauteed vegetables. Simmer for 20 minutes. Add pasta and cook until done. Serve with grated cheese on top. Serves 6 main dish servings.
Melt butter in a heavy medium saucepan over low heat. Add shallots and cook 1 minute. Add 1 3/4 cups cream and bring to a simmer; stir. Add mushrooms, salt and pepper. Cook, uncovered, over low heat, stirring often about every 30 minutes. (Sauce can be kept covered up to 1 day in fridge.) Cook pasta to a boil uncovered. Drain and transfer to large serving bowl. Add tarragon, chives and 2 tablespoons parsley to sauce. Add sauce to pasta and toss until thoroughly coated.
Coarsely chop half the zucchini and cucumber. Also chop the peppers and onion; mince the garlic. Make sure you chop everything quite small. Place these ingredients in a bowl; toss with parsley, basil, olive oil, vinegar, lemon juice, Tabasco and a dash of salt and pepper. Refrigerate for 3 hours.
Beat all ingredients with rotary beater until smooth. Makes two 12-inch waffles.
Combine all ingredients, except chicken, and heat. Place chicken in broiler pan. Brush chicken with sauce. Place under broiler. Broil for 40 to 50 minutes, turning every 10 minutes.
Mix noodles, hamburger and the 2 soups together. Place 1/2 of the casserole mixture in a baking dish. The next layer is 1/2 of the cheese and 1/2 of the fried onions. Next layer is the second 1/2 of the casserole mixture. Bake at 350° for 25 minutes. Sprinkle remaining onions and cheese on top and bake for another 15 minutes.
Scrub potatoes (do not peel). Cut into 8 pieces. Place them in baking dish (9 x 13-inch). Cut bacon pieces (uncooked) and put on top of potatoes. Sprinkle package of onion soup mix over top, then cover with foil and bake at 350° for 1 1/2 hours. Serves 6 to 8.
Mix sugar with peaches and put into unbaked crust. Mix remaining ingredients and pour over peaches. Bake about 1 hour at 350° or until set in the middle.
Mix together all the prepared vegetables. Put the chicken and oil in a thick skillet or wok. Cook on a medium flame, stirring occasionally, until the chicken is 3/4 done. Add the water, soy sauce and vegetables. Reduce to a low to medium flame; cover and cook 4 to 5 minutes. Dissolve the cornstarch in water, then add to vegetables, stirring constantly. Cook for 2 minutes; season with seasoned salt and garlic powder.
Beat egg until smooth; add milk and melted shortening. Mix thoroughly. Pour this into flour and mix to a very soft dough. Drop by spoonfuls onto broiling broth or slightly thickened stew. Cover tightly and cook 10 to 14 minutes depending on size of dumplings.
Saute onions in margarine. Add frozen broccoli. Cover and steam until broccoli defrosts. Add soup and milk. Cook over medium heat until almost boiling. Add half and half and heat to serving temperature.
Mix well first 8 ingredients. Form into a ball and roll in lemon pepper. Best when a day or two old.
Melt butter in pan. Add other ingredients in layers. Bake for 30 minutes.
Dissolve yeast in warm water. Stir in sugar, salt, eggs and oil. Add 3 cups of flour. Beat until smooth. Mix enough flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth about 8 to 10 minutes. Place in greased bowl. Turn greased side up. Cover and let rise in warm place about 1 hour. Punch down; cut in half. Roll each half into 1 x 8 x 9-inch rectangle. Roll dough from 9-inch side. Place into two 9 x 5 x 3-inch pans. Brush with oil. Let rise until about double (about 1 hour). Heat oven to 375°. Bake 30 to 35 minutes until golden brown. Test for doneness by tapping top to sound hollow. Remove from pans.
Beat egg yolks until light. Add salt and sugar; blend. Add hot milk, almond flavoring and vanilla. Beat egg whites until stiff; fold into hot mixture. Pour into cups. Garnish with dollops of whipped cream and slivered almonds, if desired. Yield: 6 servings.
Wash and trim broccoli; use flowerets only. Slice mushrooms. Drain artichokes. Slice onion and separate into rings. Slice pepperoni. Combine all ingredients. Pour dressing over and cover. Chill 8 hours or overnight. This is a good make ahead salad.
Preheat oven to 350°. Grease 8 x 8 x 2-inch pan. Beat sugar, margarine, eggs and vanilla. Beat in flour and cocoa. Add nuts if desired.
Preheat oven to 350°. Combine all ingredients. Blend. Mix with electric mixer two minutes. Pour into greased Bundt pan. Bake at 350° for 50 minutes.
Saute onion in butter. Add baking soda to soup. Mix all in rice. Add shrimp last. Put this mixture over saltine crackers.
Bring butter, Karo and sugar to a hard boil. Add Jell-O. Bring to a boil again. Pour over popcorn and shape into balls or pack into angel food cake pan, well-greased. Makes a nice attractive birthday cake.
Combine 1/2 package marshmallows with the pineapple. Break cream cheese in small pieces and mix with cream and remaining marshmallows. Put both mixtures, covered, in refrigerator for several hours, overnight or until marshmallows are well softened. Force cranberries through medium blade of food chopper. Wash orange, remove seed and white membrane in center (do not peel) and grind orange. Mix with remaining ingredients. Beat marshmallow-cream mixture in electric mixer until consistency of whipped cream. Fold in marshmallow-pineapple and cranberry mixtures and chill. Makes 10 to 12 servings.
Cream sugar, Crisco and eggs. Make a paste of cocoa and coloring. Add flour, milk and vanilla. Beat until smooth, then add vinegar and nuts.
Puree the cream cheese, mayonnaise and garlic in a food processor or blender until smooth. Transfer to a sauce pan or microwave safe bowl. Stir in the crab meat, lemon juice, Old Bay seasoning, Worchestershire and red hot pepper sauce. Cook over low heat, stirring often, or heat in microwave until steaming hot. Spoon into a serving bowl, sprinkle with chopped scallions and serve with crackers.
Put dressing in a bag. Mix milk with soup. Dip chicken in soup mixture then shake in bag of dressing. Place in a pan. Pour the rest of soup over chicken. Bake at 375° for 90 minutes.
Mix together shortening, sugar and eggs. Add water and vanilla. Sift and add flour, baking powder, soda and salt. Mix in coconut. Chill dough 2 hours. Roll into balls the size of walnuts. Place 2-inches apart. Bake 8 to 10 minutes at 400°.
Brown ground beef and pepper. Add soups, water, mushrooms, garlic salt and oregano. Heat. Cook curly noodles; mix all together. Put Parmesan cheese and 1 large Mozzarella cheese on top. Bake, covered, 45 minutes at 325°. Uncover and bake 15 minutes longer. Serves at least 12.
Combine rice, carrots, onion and flour. Blend soup, egg and seasonings and add to rice mixture. Pour into greased 8-inch ring mold. Bake at 350° for 30 minutes. Cool 10 minutes before turning out on a serving plate. Makes 6 servings.
Mix all ingredients except pecans together in a bowl. Beat with hand mixer until well mixed and creamy. Form into a ball with your hands. Roll in chopped pecans. Serve with any crackers. Chill and refrigerate between servings.
Mix cocoa, sugar, flour and cornstarch; add melted margarine to this mixture, then add 6 eggs one at a time. Add evaporated	milk, coconut, nuts and vanilla. Cook 30 minutes at 350°. Makes 3 regular size crust or 2 deep dish pies.