HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread bread with butter; place 6 slices in bottom of greased 9 x 13-inch baking dish. Top each bread slice with a slice of cheese and ham; brush with mustard. Place the remaining bread slices, buttered side up, over mustard. Beat eggs and milk. Pour over all. Cover and refrigerate overnight. Bake at 300° for 1 hour. Let stand 5 minutes before serving. Garnish with parsley.
Cream butter and sugar. Add eggs, sifted dry ingredients and flavoring; mix well, then stir in other ingredients. Drop on well-greased cookie sheet; bake for 20 minutes at 300°.
Alternate layers of potatoes, sliced onions, salt and pepper and butter. Cover with soup mixed with 1/2 can of water. Cook in a covered dish for 1 1/2 hours at 350°.
Let vinegar and spices come to a boil. Add tomatoes, onions and all peppers. Cook 30 minutes. Seal while hot.
Mix first 3 ingredients together. Heat Teflon coated crepe size pan to a better than medium heat. Your batter will be thin. Pour enough in the middle to swirl to a perfect circle. Crepe should be turned when bubbles appear; do not brown them, they will be light in color.
Put lime juice in pan and heat over low heat until juice begins to bubble. Add butter stirring until butter becomes opaque and forms a thickened sauce. Stir in chives and dill weed. Spoon sauce over chicken. Bake covered at 350° for 1 hour or until tender.
Combine flour, sugar and 1 teaspoon lemon rind. Cut butter into this mixture with a pastry blender until mixture resembles coarse meal. Press firmly and evenly into an ungreased 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes. Sprinkle coconut over baked layer; set aside. Combine condensed milk and remaining 2 teaspoons lemon rind. Drizzle evenly over coconut. Sprinkle pecans on top, pressing down slightly. Bake at 350° for 20 minutes. Cool on a wire rack. Cut into squares. Yields 3 dozen.
Mix all together. Roll into balls. Cook in oven at 350° until done and browned.
Partially cook carrots. Dice carrots and green pepper. Add other ingredients. Allow to stand in refrigerator at least a couple of days. Lasts for up to 2 weeks.
Melt butter. Pour over grated cheese; add salt, red pepper and peanuts. Stir to mix. Gradually mix in flour. When thoroughly mixed, form dough into 1-inch logs. Wrap in plastic wrap and refrigerate until cold enough to slice into 1/4-inch slices. Bake slices on cookie sheet in preheated 475° oven for about 10 minutes. Makes 12 dozen.
Combine ingredients in the order given, mix well. Pour into a 9x14-inch pan. Bake at 325° for about one hour. Serves about 12.
Unwrap fish fillets and let stand at room temperature for 20 to 30 minutes. Cut each block into 2 or 3 portions. Place slightly apart in greased shallow 2 1/2 to 3-quart casserole. Stir mushroom soup, instant minced onion, sliced mushrooms, dill weed and sherry or wine. Spread soup mix over fish. Bake uncovered at 450° until fish is almost opaque, 22 to 26 minutes. Toss croutons with butter. Sprinkle over fish and bake about 5 minutes more until croutons are brown.
Combine sugar, flour and salt. Add slightly beaten egg and rhubarb. Fill pie with rhubarb mixture, top with oleo. Apply top pie crust. Cut holes for vents. Bake at 400° for 10 minutes and decrease oven to 350° for 30 minutes.
Boil potatoes in jackets until tender but firm. Peel, slice bananas crosswise. Pour lemon juice over sliced bananas. Butter a casserole. Alternate layers of sweet potatoes and bananas. Sprinkle each layer with sugar; dot with butter. Add pecans to top layer of sugar. Bake until potatoes and bananas are soft and top of dish is lightly browned. Bake at 350° for 25 minutes.
Combine saltines and broth. Add remaining ingredients. Mix well. Bake at 400° for 40 to 45 minutes.
Cover with water and cook until tender (Check with fork). Take apples out of water and put in bowl. In water from apples, add sugar to taste and 6 to 8 drops of McCormick's Vanilla, butter and nut flavoring. Add cornstarch to thicken. Pour over apples and sprinkle with cinnamon.
Mix ingredients well. Pour in greased Bundt pan. Bake at 325° for 1 hour and 15 minutes. Powder sugar top if desired.
Blend together baking soda and cornstarch. Add the water and mix until smooth. Boil 1 minute to consistency of moist mashed potatoes. Stir constantly. Spoon out on plate. Cover with damp cloth and cool. Knead and roll out on waxed paper.
Cook pepper and onion in cooking oil until tender. Add deerburger and brown. Pour off fat. Combine all other ingredients and 1 cup of water. Simmer for 45 minutes covered. Serve hot with crackers.
Heat oven to 350°. Grease and flour 2 (9-inch) round cake pans and line bottom of pans with waxed paper. Beat eggs, sugar and vanilla at medium speed until light and fluffy. Blend in remaining ingredients. Beat with electric mixer on low 30 seconds, scraping bowl frequently. Beat at medium speed an additional 2 minutes. Will be thin. Pour evenly into pans and bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Remove from pans. Remove waxed paper and cool completely on wire rack. Ice with fluffy white icing.
Sprinkle chicken with lemon juice and salt. Chill several hours. Add celery, grapes, chopped eggs, mayonnaise and almonds; toss lightly. Season with salt to taste. Makes 4 to 5 servings on lettuce.
Cream two cream cheeses together. Spread on bottom of serving plate. Mix together seafood sauce, horseradish, sugar and ketchup. Spread on top of cream cheese layer. Sprinkle shrimp on top. Serve with your favorite crackers.
Mix together. Grease casserole dish. Crumble potato chips or Ritz crackers on top. I use Ritz crackers mixed with 1 cup margarine. Mash 1 1/2 tubes crackers. Stir in margarine. Put on top. Bake 45 minutes at 350°.
Cut beef into 1-inch or smaller cubes. In a Dutch oven, add water, beef and bouillon. Boil until beef is almost tender. Add onions and potatoes; simmer 30 minutes. Add spices and bag of vegetables and simmer until they are tender. (Keep adding water to retain original water level.) Serves 4 to 6.
Cream Crisco, butter and eggs (make sure each is at room temperature). Beat in eggs, one at a time. Add milk and flour alternately. Cook at 325° for approximately 2 hours. Start cake in cold oven, then turn on after you put cake in.
Place cucumbers, onion and green pepper slices in bowl; sprinkle between layers with salt and allow to stand in refrigerator for at least 2 hours or overnight. Rinse well and drain. Prepare solution of sugar and vinegar. Stir until sugar is dissolved. Mixture may be heated slightly to dissolve sugar. Place cucumber mixture in freezer bags or boxes and pour solution over to cover. Store in freezer. Defrost when needed.
Mix vegetables with Vegetable Supreme. Add rotelle and mix well. Refrigerate 8 to 10 hours. Keeps well.
Note: Preparation time is 15 minutes. Cook time is 1 hour and 20 minutes.
Boil first 3 ingredients until foamy. Beat eggs, salt and sugar, then add vanilla and shortening. Add raisin mixture to egg mixture, then add flour. Fill 4 (No. 2) cans 2/3 full. Bake 1 hour at 350°.
Mix butter and cream cheese together in a large bowl and mix until fluffy. Add sugar; beat until creamy and add all extracts. Add eggs one at a time and flour, alternating. Put in large tube pan. Bake at 325° for 1 hour. Put in cold oven.
Fry hamburger with salt until brown. Drain fat. Add onion; simmer a few minutes. Combine all ingredients in a 2-quart casserole. Bake at 350° for 45 minutes. Stir 2 to 3 times while baking. For larger quantity, double recipe.
Cream the shortening until light and fluffy with electric mixer. Add flour gradually. Beat until well blended. Add oil 1 teaspoon at a time beating until it is completely incorporated. Pack into plastic container. Store in refrigerator.
In a large bowl, combine pumpkin, brown sugar, granulated sugar, flour, cinnamon, salt, ginger, nutmeg and allspice. Mix well. Stir in the cream, milk, beaten eggs and vanilla. Pour into baked pie crust.
Stir together flour, pudding mix and baking powder. Combine egg, milk and melted butter. Add to dry ingredients; mix well. Spread in a greased 8 x 8 x 2-inch pan.
Butter a 9 x 13-inch Pyrex baking dish. Beat eggs, milk and flour. Layer cheese and chilies in dish. Pour egg mixture over top. Cover with foil and bake 45 minutes at 350°. Serves 8.
Beat egg whites until foamy. Add sugar and continue beating. Fold in graham cracker crumbs and baking soda. Mix in nuts with spatula and spoon into greased pie plate. Bake at 350° for 25 minutes or until toothpick when inserted comes out dry. Refrigerate overnight. Top with 4 ounces whipped cream before serving.
Spread the pie filling and the applesauce in the bottom of a greased 13 x 9 x 3-inch pan. Dump half of the dry cake mix evenly over the fruit and push into the fruit. Dump the remaining mix evenly. Cover the mix with thin slices of butter or margarine. Sprinkle with nuts. Bake at 350° for 1 hour.
Butter cookie sheet. In 1 1/2-quart microwave-safe casserole, combine sugar and corn syrup. Microwave on High for 4 minutes. Stir in peanuts. Microwave on High for 3 to 5 minutes or until light brown. Stir in margarine and vanilla; blend well. Microwave on High for 1 to 2 minutes. (Peanuts should be lightly browned.) Add baking soda and stir gently until light and foamy. Pour onto buttered cookie sheet. Let cool 30 minutes; break into pieces (1 pound).
Butter dish. Put in first four ingredients. Bake at 375° for 35 minutes. Beat next four ingredients; add salt and pepper to taste. Pour over 1st mixture. Bake at 325° for 25 minutes. Drizzle with tomato sauce and cheese. Bake at 325° for 10 minutes.
Put 1/2 vinegar into blender and add peppers. Reduce to puree. (May strain mixture through cheesecloth, if desired.)
Mix water and flour together slowly in a saucepan. Add salt and bring to a boil over low heat. Stir until thick and glossy.
Cut, boil and mash squash like mashed potatoes. Mix until consistency of hush puppies. Drop in hot grease and cook until brown.
In a small bowl dissolve yeast and sugar in 1/4 cup of the lukewarm water. In a large bowl, combine flours. Add the teaspoon salt and stir in remaining 3/4 cup lukewarm water. Add yeast mixture and mix thoroughly.
Mix together; pour into greased 9 x 13-inch pan. Bake at 350° for 40 minutes.
Filling: Cook dates, apricots, sugar and juice 5 minutes. Set aside.
Defrost shrimp; devein if necessary. Chop finely (about 2 cups). Melt 3 tablespoons Crisco. Blend in flour. Add milk. Cook and stir over medium heat until very thick and smooth; remove from heat. Add onion, parsley, lemon juice and seasonings. Stir in shrimp. Preheat Crisco for deep frying to 350°. Shape shrimp mixture into 8 cones, about 1/4 cup for each. Roll in crumbs. Combine egg with water. Dip cones in egg mixture; roll in crumbs again. Deep fry a few croquettes at a time in preheated Crisco until brown and hot, about 3 minutes. Turn if necessary for even cooking. Drain on a paper towel. Keep croquettes hot. Prepare peas according to package directions. Spoon creamed peas over croquettes. Makes 4 servings.
In large bowl, combine cream cheese, sweetened condensed milk and whipped topping. Stir in Key lime juice until well blended and mix is thick and smooth. Immediately pour filling into pie shell; chill about 2 hours. Can freeze.
Melt butter in skillet. Put in onion and saute. Put in chopped broccoli and cover for 5 to 10 minutes. Add Milnot, rice, cream of chicken, water, Cheez Whiz, salt and pepper to taste. Bring to boil. Pour in 13 x 9-inch casserole dish. Bake at 350° for 30 to 35 minutes.
Combine first 4 ingredients and chill. Place ice in bowl. Add chilled juices, chunks of sherbet and garnish with orange slices.
Make a crust of the flour, margarine and nuts. Press in the bottom of a 9 x 13-inch pan. Bake at 350° for 16 to 20 minutes. Cool.
Process all until well blended. Shape into balls the size of large marbles. Bake at 450° until brownish (10 to 15 minutes). May be frozen. Yield: about 50 Cheese Balls.
Flatten each chicken breast with meat mallet to 1/4 inch thickness. Combine flour, salt and pepper; dredge in flour mixture. Melt butter in a large skillet over medium heat. Add chicken, cook 3 to 4 minutes on each side or until browned. Remove chicken and drain on paper towels; add lemon juice and lemon slices to pan dripping. Cook until heated. Pour lemon mixture over chicken, sprinkle with parsley.
Combine first 5 ingredients in mixing bowl. Mix for 2 minutes on low speed. Combine flour with remaining ingredients in large mixing bowl. Mix for 3 minutes with heavy-duty mixer at medium speed. Add first mixture and mix well. Cover and let rise for 3 hours or until doubled. Punch down, cover and refrigerate overnight. Knead lightly and with lightly floured hands, shape into 1 1/2-inch balls. Place in 3 round 9-inch pans. Let rise approximately 2 hours in a warm place. Bake for 10 to 12 minutes at 400°. Yields 2 1/2 dozen. Dough may be stored up to 4 days.
Sift dry ingredients. Cream shortening and sugar. Beat in eggs. Add Butterfinger pieces, dredged in dry ingredients. Chill.
Heat soup and juice from asparagus can to boiling. Remove from heat. Add gelatin and cream cheese; stir until dissolved. Add water and mayonnaise; beat or stir until blended. Stir in remaining ingredients; turn into mold or Tupperware container. Garnish on bibb lettuce with white asparagus tips.
Flatten 1 package crescent rolls in bottom of a 9 x 13-inch pan. Pinch perforations together. Beat remaining ingredients, including yolk (not egg white) together and spread over crust. Top with second package of rolls. Brush with egg white and bake at 325° for 30 to 35 minutes. Can also top with sprinkles of nuts or raisins.
Spread refried beans in bottom of a rectangular pan. Mix taco seasoning and sour cream and spread this mixture on top of beans. Next, spread avocado dip and then the black olives. On top of olives, spread tomatoes, then green onion and last, cheese. Serve with corn chips.
Combine all ingredients except bread crumbs. Put in a greased casserole	dish. Put cracker crumbs on top. Bake at 350° for 30 minutes.
Mix corn, bell pepper, onion, pimento, flour, salt and pepper. Beat eggs and add to mixture. Bake in greased baking dish at 325° for 1 hour.
On floured surface, roll out 1 sheet of pastry and using brie as a guide, cut 1 round the size of the brie. Halve brie horizontally. Roll out remaining sheet of pastry. Center bottom half of brie (cut side up) on pastry and spread chutney to within 1/2 inch of brie edge. Top with remaining half of brie (cut side down).
Preheat oven to 375°. Lightly grease 13 x 9 x 2-inch baking pan. Set aside.
Heat oven to 350°. Mix 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, butter and vanilla. Beat until smooth; pour in square pan. Combine the remaining 1/2 cup sugar, brown sugar and cocoa. Sprinkle over batter. Bake 40 minutes, until middle is almost set. Let stand 15 minutes. Spoon into dessert dishes, spooning sauce from bottom of pan on top.
Mix oleo, shortening, sugar, eggs and vanilla. Mix flour and baking powder and add to oleo mixture. Add milk and coconut. Bake for 1 1/2 hours at 350° in a greased and floured pan.
Combine sugar, cornstarch, salt, water and 3 cups berries in saucepan. Cook on medium heat until mixture thickens and begins to boil. Cool slightly. Place remaining 2 cups berries in unbaked pie shell. Stir lemon juice and butter into cooked mixture. Spoon over fresh berries. Cover with top crust. Fold top edge under bottom crust. Flute and cut slits. Bake in preheated 425° oven for 30 to 40 minutes. Cool to room temperature before serving.
Mix first 13 ingredients together and place in 9 x 13-inch baking pan. Top with shredded Cheddar cheese and bake at 350° for 30 minutes. Top with fried onion rings that have been crushed. Bake 5 minutes more. Can be doubled or tripled and can be made ahead. Serves 8.
Heat oven to 350°. Grease and flour cookie sheet. Prepare cake mix as directed. Pour batter into pan. Mix remaining ingredients; drop by spatula for marbled effect. Sprinkle with chocolate chips and chopped nuts. Bake until cake springs back, 25 to 30 minutes.
Mix together and bring ingredients to a boil. Place ribs on rack in a 300° oven. Baste the ribs with the sauce. Bake ribs for 45 minutes to 1 hour. Turn over the ribs and baste the other side. Bake the ribs for 45 minutes to 1 hour.
Combine eggs, milk, salt and dry mustard and beat well. Place bread in bottom of 9 x 13-inch pan. Add sausage, mushrooms, cheese and egg mixture. Bake at 350° for 45 to 60 minutes or until eggs set in center. Cut in squares and serve.
Heat oven to 350°. In a medium saucepan, combine sugar and cornstarch. Gradually stir in just enough water to make a smooth paste. Beat in egg yolks; add water. Stirring constantly, bring to a boil over medium heat. Boil 1 minute. Remove from heat; stir in lemon juice, lemon peel and butter. Pour filling into baked pie crust. Top with meringue; spread to well cover edges. Bake 5 to 10 minutes, until golden brown. Makes 1 (9-inch) pie.
Cream sugar, butter and eggs. Add flour and salt, then add vanilla and sugar. Bake in greased 9 x 13-inch pan. Baked in greased 9 x 13-inch pan at 350° for 30 minutes. Cool completely.
Boil water. Put in crock-pot with spices and steep for 5 minutes. Add sugar, cider, juices and rum. Heat and serve. Serves 8 to 10.
Beat butter and sugar. Add other ingredients. Brush unbaked pie crust with egg white before pouring in filling. Cook for 10 minutes at 425°. Turn oven to 350° and cook until knife inserted comes out clean.
Melt butter over low heat in heavy saucepan. Saute onion and curry powder in melted butter. Blend in flour and seasonings. Cook over low heat until mixture is smooth and bubbly. Remove from heat; stir in chicken broth and milk. Bring to a boil, stirring constantly. Boil one minute. Add chicken and lemon juice. Heat. Serve sauce over cooked rice.
Heat butter in a 3-quart pan and saute onion in it with oregano, basil and thyme until onion is very soft. Add potatoes, broth and water. Cover and simmer until potatoes are tender, then stir in buttermilk. Add salt and pepper to taste. Serves 4 to 6.
In large mixing bowl, stir together cake mix and Jell-O. Add eggs, cooking oil and blackberry wine. Blend on low speed of electric mixer until moistened. Beat on medium speed 2 minutes, scraping the bowl frequently. Pour batter into heavily greased Bundt pan. Bake for 40 to 45 minutes in 350° oven or until toothpick inserted in the middle comes out clean. Let cool before removing cake.
Cook broccoli about 5 minutes and drain well. Melt margarine in 9-inch pie plate. In separate bowl, mix all ingredients and add melted margarine in also. Pour mixture back into pie plate and bake at 350° for about 25 to 30 minutes or until brown.
Mix pretzels, margarine and sugar in a 9 x 12 x 2-inch pan. Bake at 350° for 10 to 15 minutes. Let cool. Mix cream cheese and Cool Whip and spread on pretzels. Mix well Jell-O and hot water. Mix chopped berries in Jell-O. Spread over cheese and refrigerate overnight.
Mix sugar, flour and cocoa until well blended. Add eggs and milk alternately. Mix well. Add melted butter, coconut and vanilla flavoring. Blend well. Pour mixture into raw pie shells. Sprinkle tops with chopped nuts. Bake at 350° for 30 minutes. Makes four 9-inch pies.
Mix dry pudding mix as it comes from box with undrained pineapple. Add marshmallows, almond extract and nuts. Fold in whipped topping. Refrigerate, covered, overnight.
Trim stems from mushrooms; scoop out the centers and mince fine. Mix the minced mushrooms with rest of ingredients. Stuff into center of each mushroom. Place on cookie sheet and bake in 350 degree oven until brown on top.
Cook broccoli and mash. Mix other ingredients with broccoli. Put in casserole dish; bake 30 minutes at 350°. Top with buttered crumbs.
Drain pineapple. Finely chop the green pepper and onion. Combine all ingredients, mixing well. Make a ball. Chill.
Blend cream cheese and milk. Stir in dried beef, onion, green pepper and pepper. Mix well. Stir in sour cream. Spoon into 8-inch pie plate or small shallow baking dish. Sprinkle walnuts over top. Bake in moderate oven (350°) for 15 minutes. Serve with assorted crackers.
Sift dry ingredients together. Cut in shortening. Add egg, pumpkin and milk. Stir in raisins. Spray muffin tin with nonstick spray, or use paper liners. Pour in batter. Bake at 400° for 15 to 20 minutes. Yields 9 muffins.
Heat together soup and cheese. Add gelatin that has just been dissolved in warm water. (Do not dissolve ahead.) Stir in shrimp, celery, onion and mayonnaise. Season with salt, pepper, garlic salt and Tabasco sauce. Chill at least 2 hours in mold sprayed with Pam. Serve with Ritz crackers.
Cut meat in strips and brown in butter; add flour to meat and stir. Mix together the ketchup, water, soy sauce, bouillon and pepper and add to meat. Simmer covered 45 minutes; add onions, sliced, green pepper and sliced mushrooms. Simmer 45 minutes more. Serve with rice or noodles.
Saute onions in butter in a skillet. Blend the sour cream, flour, salt, pepper and caraway seed. Beat in eggs. Stir in bacon and onions. Pour into pie shell. Bake, uncovered, at 325° for 35 to 40 minutes, or until filling is set. Let stand a few minutes. Cut into wedges to serve. Makes 16 appetizers.
Cream butter and sugar. Add nutmeg, egg and extracts. Mix well. Stir in flour. If necessary, chill dough. Shape dough into 1/2-inch diameter rolls. Cut each into 3-inch long pieces. Bake at 350° for 15 minutes or until lightly browned. Cool on rack.
Cook spaghetti; drain. Put in casserole dish. Add the 1 teaspoon nutmeg to sauce; heat in saucepan. Mix sauce with cooked spaghetti. Prepare topping.
Mix cream cheese, sugar and food coloring together. Separately mix Dream Whip according to instructions on package. Fold Dream Whip in cream cheese mixture. Add marshmallows, pineapple and nuts. Put in serving bowl and refrigerate.
Mix first 7 ingredients together. Add all cut up ingredients. Mix well. Put into a greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Combine milk, Bisquick and sugar. Pour over melted oleo in a large baking dish and add fruit. Bake at 350° for 1 hour or until golden brown.
Mix graham cracker crumbs and melted butter. Press into dish. Layer bananas. Mix Eagle Brand and lemon juice and pour on top. Add remaining ingredients. Top with nuts and cherries. Chill.
Drain first four ingredients and put in large bowl. Then add carrots and onion. Bring to boil the oil, vinegar, sugar, water, salt and pepper. Cool and pour over vegetables. Best if let set in refrigerator overnight.
Grate potatoes, skin and all, on a medium grater. Add onion. Melt butter and oil in skillet. When hot, spread the potatoes to a depth of about 1/4-inch. Cover and cook over medium-low heat until the bottom is crisp and brown. Flip over and brown on other side. Season with salt and pepper. Cut into quarters and serve.
My sister, Linda Knight, is the best apple pie maker. We look forward to arriving in Temple, Texas and seeing a freshly baked pie awaiting.
Add dry ingredients to food processor. Pulse 3 to 4 times to combine ingredients. Add pecans and pulse 2 to 3 times to chop. Add remaining ingredients mixing egg, oil and milk before combining. Pulse 4 to 5 times to mix. Do not overmix. Fill greased muffin pans 2/3 full. Bake 20 to 25 minutes in a 400° oven. Makes 1 dozen muffins.
Place sausages in a slow cooker. In a bowl, combine the pie filling, pineapple and brown sugar. Pour over sausages. Cover and cook on low for 4 hours. Yields 16 to 20 servings.
In a mixing bowl, combine bread crumbs and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. In a saucepan, melt butter; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350° for 1 hour. Serves 6 to 8.