HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook 1 cup berries with sugar, cornstarch and water until thick and transparent. Add cinnamon to mixture, if desired, after removing from stove. Cool a bit; add remaining raw berries. Put in pie shell. Serve with whipped cream topping.
Mix 2 cups sugar and cinnamon. Prepare a batter of flour, salt and enough milk to make a stiff dough. Take 1/6 of dough; roll out. Put 1/2 cup rhubarb on dough. Put 3 tablespoons of sugar mixture on top of rhubarb. Add 1 tablespoon butter; pinch together at top. Repeat with the rest of dough. Place in deep oven dish. Pour a syrup made of brown sugar and cinnamon on top. Bake at 350° for about 40 minutes.
Heat oven to 350°. Stir baking mix, flour and soda together. Beat sugar, sour cream, butter and vanilla together for 2 minutes. Add eggs and beat 1 minute. Add flour mixture and beat 1 minute longer. Mix in drained pineapple and rum and pour into a well-greased 9-inch Bundt pan. Bake for about 45 minutes or until tests done. Remove from oven and spoon half the glaze over cake. Let stand 10 minutes. Turn out onto serving plate and spoon remaining glaze over cake. Cool before cutting.
Preheat waffle machine. In large bowl with wire whisk, mix first 4 ingredients. Add remaining ingredients and beat until well blended. When waffle maker is ready, pour batter over (it takes about 1 cup of batter). Cook until done, about 4 to 5 minutes until nicely brown. Makes 4 cups of batter.
To yogurt, add sugar, egg yolks, flour, lemon rind and lemon juice. Beat egg whites until stiff; fold into yogurt mixture. Pour mixture into graham cracker crust; bake at 350° for 30 to 40 minutes. Serves 8.
Boil chicken; remove from bone. Melt 1 stick of butter. Crumble 1 to 2 sleeves of Ritz crackers into butter; mix, then line bottom of baking dish. Add chicken. Mix together 2 cans cream of chicken soup, sour cream and broth from boiled chicken (about 3/4 cup or enough to make mixture thin enough to pour over chicken). Melt the other stick of butter and crumble into it 2 sleeves of Ritz crackers (crushed). Layer across top. Bake at 350° for about 35 minutes, or until brown on top and soup bubbles.
In small bowl, combine 1/2 cup brown sugar, 1/2 cup flour and vanilla. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts; reserve.
Mix cream cheese, butter, olives, onions and 3/4 cup pecans. Save remainder of pecans to roll cheese ball in.
Mix thoroughly. Drop by teaspoon in hot broth, not boiling. Cover and cook 12 to 15 minutes until not doughy on bottom.
In a small skillet over medium-high heat, melt margarine. Add onion, celery and bell pepper; saute 3 minutes. Set aside. Place broth and rice in a saucepan over medium heat. Add onion mixture and mushrooms. Reduce heat and simmer, covered, 30 to 40 minutes, or until rice is tender and liquid is absorbed. Add parsley and black pepper. Fluff before serving. Note: This dish may be made ahead and reheated.
Mix ingredients (except venison); bring to a boil. Stir occasionally while simmering for 10 minutes. Pour over venison that has been sauteed in hot fat to brown. Roast in 350° oven for about 1 to 2 hours. It would pay to turn occasionally.
Brown wieners in 1 Tbsp. oil. Put in baking dish. Brown peppers and onions in 1 Tbsp. oleo until tender. Combine all ingredients except wieners and simmer 5 minutes. Pour mixture over wieners in baking dish and bake in preheated 350 degree oven covered for 1 hour.
Place chicken breasts in a large Dutch oven and add water to cover. Bring to a boil over high heat. Reduce heat and simmer 45 minutes or until tender. Remove chicken from broth and cool, reserving broth for other uses.
Mix together Duncan Hines cake mix as directed on package. Add coconut (approximately 1 1/2 packages). Put the mixture in three 9-inch cake pans. Do not overcook. Cool completely, then ice.
Saute onions. Add milk flavored with parsley or sage, salt and pepper. Pour into a greased casserole. Bake in a 425° oven for 15 minutes. Take out of oven and take top crust that has formed. Break into small pieces. Add grated cheese and 1 tablespoon melted oleomargarine. Sprinkle over top. Return to oven. Bake until golden brown, about 5 minutes.
Put oil into a 10-inch well-seasoned skillet and preheat at 400° until very hot. Mix all other ingredients together and when oil is hot, pour about half into mixture and stir. Then pour batter into the pan with the hot oil; do not stir now. This will make a nice crust and should keep bread from sticking. Bake 35 minutes at 400° or until top is brown. Take from oven and turn onto a plate immediately. Serve while hot. Recipe can be cut in half except for oil and using same 10-inch skillet. Will make a nice, thin, crusty bread.
With a small sharp knife, cut 1/2-inch deep slits about 1 inch apart in chicken. Put chicken in a 1-gallon size food storage bag or large bowl. Add lemon juice; toss chicken to coat with juice. Mix yogurt, ginger root, paprika, garlic, coriander, cumin and ground red pepper in a small bowl. Pour into bag or bowl with chicken. Close bag and turn to coat chicken, rubbing marinade into slits, or use your hands to coat chicken. Refrigerate at least 6 hours, but preferably overnight.
Mix spinach, Ricotta and seasoning salt. Stuff shells with cheese mixture. Put a layer of spaghetti sauce in baking pan. Place stuffed shells on sauce. Pour remaining sauce over top. Put Mozzarella cheese on top. Bake at 350° until lightly browned.
Brown hamburger and onion together until onion is tender. Drain fat. Add other ingredients. Heat thoroughly. Stuff peppers lightly. Bake, covered, 45 minutes at 350°. Uncover and bake 15 minutes longer.
Pour melted bark and peanut butter over dry ingredients and pour into greased 9 x 13 x 2-inch pan. Cool 20 minutes and cut. If cooled too long, it will be hard to cut.
Take half of the strawberries and crush them. Stir in cornstarch, sugar and lemon juice. Cook the strawberries and cornstarch mixture in a pan until liquid becomes clear and thick. Let mixture cool. Cut rest of the berries in half and fold into the cold berries. Fill crust and refrigerate. Serve with whipped cream.
Put cherry pie filling in 9 x 13-inch oblong cake pan. Add crushed pineapple over top. Add dry cake mix; spread over the top of the fruit filling. Melt butter and drizzle over cake mix. Add chopped nuts and coconut, if desired. Bake at 350° for 1 hour. Allow to cool.
Melt butter or margarine in a saucepan. Add dates to butter, then add sugar. Cook for 5 minutes, then add remaining ingredients. Put on powdered sugar waxed paper. Roll into long loaf. Cool. Slice thin.
In a saucepan, bring sugar and Karo syrup to a rolling boil. Remove from heat. Add peanut butter. Mix together. Pour over peanuts and Rice Chex, then mix all together. Pour into greased cookie sheet. Let cool. Cut into squares, then pig out.
Place cereals, pretzels and nuts in a baking dish. Melt oleo and stir in salts; pour over cereal mixture. Bake 45 minutes at 250°, stirring every 15 minutes.
Mix ingredients together. Cook, uncovered, in a 1 1/2-quart casserole dish. Bake at 325° for 20 to 30 minutes.
Sift together first 3 ingredients and set aside. Bring to a rapid boil the next 4 ingredients and pour over first mixture. Stir soda, buttermilk and eggs well; beat together and add to mixture. Mix well and pour into greased and floured pan or baking dish. Bake at 350° for 30 minutes.
Boil chicken until tender. Remove all skin from chicken and discard. Remove all chicken from bones. Set chicken aside. Bring the broth from the chicken to a boil and add the noodles. Cook noodles until tender. Add all other ingredients except bread crumbs and canned chicken broth. Use broth only if needed for extra moisture. Put in a 13 x 9-inch lightly greased pan.
Coat chicken with bread crumbs. In large skillet, heat oil; brown chicken on both sides. In small bowl, blend remaining ingredients, except onion. Pour over chicken. Add sliced onion. Bring to a boil; reduce heat and simmer, uncovered, for 25 minutes. Baste with sauce occasionally.
Mix all ingredients except cheese into batter. Pour 1/2 batter into greased 10-inch heavy skillet. Sprinkle 1/2 of cheese over batter. Pour in remaining batter and sprinkle remaining cheese on top. Bake in 425° oven for 25 minutes. Serves 6 to 8.
Cook sausage. Drain and add to sauce mixture. Best served when hot and can be kept hot in a crock-pot.
Combine bread crumbs, cheese, salt, pepper and parsley. Melt margarine and soak chicken for 5 minutes. Roll (or shake in bag) each piece of chicken into bread crumb mixture. Place in 9 x 13-inch baking dish. Bake, uncovered, at 350° for 30 minutes.
Combine all ingredients and put in a 9 x 13-inch dish and let stand in the refrigerator for 24 hours. Bake at 350° for 2 hours. Serves 10. (Recipe can be cut in half.)
Combine all ingredients in small bowl; mix well. Serve as spread for	sandwiches, toast, crackers, rice cakes, bagels or flour tortillas. Use as a dip for fresh fruit slices, such as apples, pears or oranges.	Makes about 2 1/2 cups. Keep refrigerated.
Mix flour and shortening together. Add yolk to cup and add enough milk to make 2/3 cup. Mix well.
Preheat oven to 350°. Combine all ingredients in a bowl. Mix well and pour into a greased and floured 9-inch pie plate. Bake for 30 minutes or until a knife inserted in the center comes out clean.
Bring to boil all ingredients, except shrimp. Add shrimp. Bring to boil again. Stir, reduce heat. Boil slowly for 5 to 7 minutes. Drain and rinse in cold water.
Cut chicken into 1-inch pieces. Combine soup mix with bread crumbs. Dip chicken in bread crumb mixture, coating well.
Toss cheeses together. Brown meat and onion. Add remaining ingredients except Doritos chips and cheese. Layer in order 1/2 Doritos chips, 1/2 meat sauce and 1/2 cheeses; repeat. Bake at 350° for 30 to 40 minutes or microwave for about 15 minutes.
Cut up crab meat while it is still frozen into pieces. Cook shrimp in salted water per package directions and cool. Add crab meat to shrimp. Cook pasta al dente; drain in cold water. Cut up celery and onions and add to seafood and pasta mixture. Add Miracle Whip or whatever dressing you prefer. Add spices to taste.
Combine apples, celery and marshmallows. Dissolve gelatin in 1 cup boiling water. Stir in remaining 3/4 cup of water, lemon juice and salt. Chill until syrupy.
Cream sugars and oleo. Beat in eggs, oil and vanilla. Sift dry ingredients. Add to cream mixture. Roll into small balls and place on cookie sheet. Press down with glass dipped in sugar. Bake at 375° until lightly brown on edge.
Blend first 4 ingredients together. Add oats. Bake on waffle iron!
Melt margarine in a two-quart saucepan. Remove from heat and stir in milk, vanilla and salt. Gradually add sugar. Turn onto a board sprinkled with additional powdered sugar. Knead until smooth. Add nuts and cherries. Shape into a roll; wrap in waxed paper and chill until firm. Slice 1/2-inch thick.
Place cake on serving platter. Using meat fork, pierce top of cake at 1-inch intervals. Set aside. Combine fruits and set aside. Combine last 3 ingredients. Microwave on High 1 to 2 minutes. Stir. Toss fruit with syrup. Spoon fruit over cake, allowing syrup to soak into cake. Cover and chill before serving. Makes 12 servings. One serving: 229 calories, no fat, no cholesterol and 346 mg of sodium.
Melt margarine. Stir in pecans. Sprinkle seasoned salt over pecans. Stir well. Pour on cookie sheet and bake at 325° about 30 minutes or until toasted. Stir often while baking.
Sift flour, baking powder, salt, nutmeg and cinnamon in one bowl. Cream sugar and shortening. Add egg and beat. Add dry ingredients alternately with milk. Add blueberries last. Before putting in oven, sprinkle generously with white sugar. Bake in greased and floured 9 x 12-inch pan for 40 minutes at 350°. Delicious served warm.
Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture. Beat until smooth. Fold in Cool Whip. Blend until smooth. Spoon into crust. Freeze.
Beat egg yolks, add sugar, condensed milk and lemon juice. Pour filling into pie crust. Add meringue and bake at 400° until brown.
Cook cake in sheet cake pan. Cook sugar and milk until thickens, then add one small package coconut. Pour over warm cake and let cool.
Heat until all cheese is melted and all ingredients are blended. Put in crock-pot to keep warm. Soo good! Dip with corn chips. (Half of recipe fills my small crock-pot.)
Combine all ingredients well. Place in a dish. Sprinkle with cracker crumbs (Ritz or Bacon Thins). Dot with butter. Bake 40 minutes at 350°.
Put salt and pepper into meat; form into medium sized balls. Drop into rapidly boiling salt water. Add all the vegetables in order given. Lastly, drop in bouillon. Cover and reduce heat to medium-low. Cook for 1 1/2 hours. Serve with Italian bread.
Arrange potatoes in flat bake pan, then layer of zucchini, layer of meat and the cheese. Pour soup over top and bake at 350° for 1 to 1 1/2 hours. This is a one dish meal for 2 to 4. Delicious with fresh bread.
Mix first 4 ingredients with fork. In separate dish, beat remaining ingredients. Combine the two; keep stirring with fork until the ingredients are moistened. Mold the dough with hands. Chill for at least 20 minutes before using. Dough can be kept in refrigerator until used up.
Mix together. Bake for 8 to 10 minutes at 350° in 9 x 13-inch pan. Looks pretty in glass. Cool.
Prepare whipped topping as directed on package; use 1 cup milk. Add remaining 1 3/4 cups milk and pudding mix. Using a mixer, beat at high speed for 2 minutes or until thick. Spoon into pie shell and chill at least 4 hours.
Add milk to softened cream cheese. Snip beef with kitchen shears. Add seasoning and blend well. Place in pie plate. Bake at 300° for 15 to 20 minutes or until bubbling. Serve with crackers or Fritos. May also be served uncooked as a cold dip.
Mix dry ingredients in a 9 x 13-inch pan. Add liquid and mix again. Stir in nuts, coconut, etc. Bake at 325° for 35 minutes, stirring occasionally.
Marinate pork in Allegro overnight. Pat with cornstarch. Place in open pan and cook at 350° for 45 minutes.
Bring to a boil the margarine, sugar, cocoa and milk. Boil for 1 minute. Add peanut butter, vanilla and oatmeal. Stir well. Drop by spoonfuls on waxed paper. Let set about 20 minutes. Ready to eat.
Mix crushed pretzel sticks, 4 tablespoons of sugar and melted butter; spread in a 9 x 13-inch pan. Bake at 400° for 6 to 10 minutes. Cool thoroughly.
Put chicken in nonstick skillet. Pour catsup and diet cola over the top. Bring to boil. Cover; reduce heat and cook for 45 minutes. Uncover, turn up the heat and continue to cook until the sauce becomes thick and adheres to the chicken. It turns into the most incredible barbecue sauce. Yummm!
Heat oven to 375°. Beat oleo and sugar until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt. Mix well. Stir in oats, chocolate chips and nuts. Mix well. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy cookie or 12 to 13 minutes for crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Makes about 5 dozen 2 1/2-inch cookies.
Marinate fish in milk, hot sauce and mustard mixture for at least 1 hour. Heat oil to 325°. Dredge fish in fish fry to coat just prior to frying. Don't get in a hurry; fry just enough fish so the temperature does not decrease by more than 30°. Fry until golden brown and fish is beginning to float. Drain and transfer to paper towel. Salt to taste. Serve hot.
Bring a large pot of water to a boil over high heat. Add onions; cook 1 minute. Drain; cool slightly. Add Brussels sprouts to boiling water. Cook until tender, 15 to 20 minutes; drain and set aside.
Cut stew meat in small bite size pieces. Brown the meat in large frying pan with 1/2 cup olive or corn oil. Cut up potatoes in quarter sizes and slice carrots in bite size pieces. After meat is browned, add 1/2 cup flour to meat (still in pan) and work in with grease. Add 1/2 to 1 pint cold water to make gravy. (Salt and pepper to taste.) Put all (meat and gravy, carrots and potatoes) into Dutch oven with a whole onion. Bake at 350° for an hour or 3 to 4 hours on low in a crock-pot. Serve with biscuits.
Mix ingredients. Place deboned chicken breast in mixture (coating both sides), then dip in Pepperidge Farm herb stuffing mix. Place in baking dish. Pour 1 stick melted margarine over chicken. Bake in preheated 350° oven for 1 hour and 15 minutes. Cook covered for 1/2 the time.
Use a 10-inch spring-form pan for a flatter cake, or use a smaller spring-form pan for higher slices.
Mix all ingredients together except for nuts. Form a ball with the mixture. Pour nuts on a piece of aluminum foil and roll ball to cover completely. Serve with Ritz Crackers.
Preheat oven to 400°. Line a 10 x 15-inch cookie sheet with foil. Lay out crackers on cookie sheet, packing tightly. In a medium sized saucepan, melt butter, add sugar and boil, stirring frequently for 2 to 3 minutes until sugar is completely dissolved. Immediately pour mixture over crackers and bake 7 minutes. Remove from oven and sprinkle chocolate and peanut butter morsels over crackers, spreading evenly as they melt. Refrigerate at least 30 minutes. Break into pieces. Store in refrigerator. Also great with chopped nuts or coconut. (Better than Fannie Farmers crunch.)
Mix first 5 ingredients. Pour into freezer container. Add milk to 3-inches from top.
Soak beans overnight. Parboil until skins burst. Put all ingredients in pot and just barely cover with hot water.
Melt the chocolate in a double boiler. In a large bowl, put the butter, vanilla and mashed potatoes and stir well. Add the coconut, reserving some for topping, if desired. Add the confectioners sugar, 1 bag (or box) at a time, mixing well between each, until the mixture is thick. On a cookie sheet place wax paper and butter. Then spread the mixture onto the buttered wax paper and spread with half the melted chocolate and allow to dry. Turn over carefully onto a board and peel off the waxed paper. Spread the rest of the melted chocolate evenly over the fudge and sprinkle the coconut over it. Let dry and cut into small pieces.
Cream butter and sugar together. Add flour, then nuts. Spread very flat in 13 x 9-inch pan. Cook at 350° for 15 minutes or until crust is brown. Take from oven and crumble into crumbs. Reserve 3/4 cup of crumbs for topping. Press remainder of crumbs in bottom and sides of 9-inch pie plate. Let cool and fill with softened ice cream. Sprinkle 3/4 cup topping crumbs over pie. Freeze and serve frozen with Chocolate Sauce (recipe follows).
Preheat oven to 400°. Place cheese and pepperoni on bottom of an 8-inch pie plate. Set aside. In a bowl mix eggs, milk and basil. Pour into pie plate. Bake for 20 to 25 minutes or until inserted knife comes out clean. Makes 6 servings. (Replace milk with 1/2% to 1% milk, eggs with Second Nature No Cholesterol Egg Product and cheese with Kraft No Fat cheese for low fat, low cholesterol version.)
Cream butter. Add sugar. Add eggs. Add jam. Add flour and spice alternately with buttermilk and soda mixture. Fold in nuts and raisins. Bake in Bundt pan at 325° for 1 hour and 10 minutes. Once baked, keeps several weeks.
Cut French bread lengthwise. Spread sauce on bread. Sprinkle cheeses and oregano over top. Bake in a 350° oven for 20 minutes. Serves 3 to 4.
Blend all ingredients together in blender for 1 minute. Pour into greased pie pan. Bake at 350° for 45 minutes.
Drain first 4 ingredients. Mix together all ingredients, except onion rings. Put into a large pan or casserole dish and bake at 350° until hot and bubbly. Arrange onion rings on top and return to oven until heated (about 5 minutes).
Mix cereal and nuts in big roaster pan. Put in 250° oven to heat slightly. Add butter, salt, Worcestershire and Tabasco. Stir occasionally. Bake at 250° for 1 hour. Sprinkle Parmesan cheese on top of mixture and bake 10 minutes more.
Drain and mash sweet potatoes. Add all other ingredients to potatoes, mixing well after each addition. Place in shallow casserole dish. Sprinkle with Praline Topping. Bake at 350° for 25 to 30 minutes.
In medium saucepan heat oil and saute garlic until golden brown. Remove from oil and discard. Remove oil from heat while you prepare clams. Strain juice through several layers of cheese cloth and set aside. Wash and chop clams; set aside. Heat oil and pour clam juice into oil. Bring to boil and add red pepper, parsley, wine (optional) and pepper. Boil for 2 to 3 minutes. Add clams and bring back to boil. Cover and remove from heat. Let sit until linguine is cooked according to package directions. Cook linguine in salted water and when cooked "al dente", drain. Pour clam sauce over linguine and serve immediately. Sprinkle with additional parsley. Makes 4 to 6 servings.
In small mixing bowl, combine egg, flour, salt, pepper and half of milk. Using a rotary beater, beat until smooth. Add remaining milk; beat until well blended. Stir in one-half of cheese. Pour into a well-greased 8-inch pie pan. Bake at 425° for 30 minutes. Sprinkle remaining cheese over top and bake just until cheese is melted, about 2 minutes.
Put all dry ingredients together; add corn. Then add egg yolks (beaten thick), then fold in beaten egg whites. Mix well. Drop by spoonfuls and fry in hot grease.
Soak codfish in water overnight. Drain fish, then add more water and boil about 10 minutes. Drain fish again and press out the excess water.
Preheat oven to 425°. Brown meat lightly in a skillet. Add onion and cook 3 minutes. Drain fat. Add barbecue sauce and stir. Prepare pastry. Roll half into a 15 x 6 1/2-inch rectangle on a lightly floured surface. Place on a cookie sheet. Spread meat mixture along center of pastry, leaving a 1-inch border at edges. Place cheese slices, slightly overlapping on meat. Moisten pastry edge with water. Roll out remaining pastry. Carefully place pastry over meat/cheese filling, matching edges of bottom pastry. Seal edges with fork. Brush pastry with milk and sprinkle with poppy seed. Bake at 425° for 20 minutes or until lightly brown.
Brown together ground beef, onion, Worcestershire sauce, chili powder and salt. Drain off grease, then add tomatoes, chili beans and bell pepper. Cover and cook over low heat for about 15 minutes. Pour into greased 1 1/2-quart casserole dish. Prepare corn muffin mix according to directions on box. Pour over meat mixture. Bake at 425° for 20 minutes. Makes 6 to 8 servings.
In a small bowl, combine cream cheese, carrot and seasonings. Stuff into celery. Cover and chill for at least 1 hour. Yield: About 2 dozen.
Cook the meat by boiling in a deep pot, covered with water, and 1 tablespoon each of salt, onions, green peppers and tomato. When meat is soft enough (1 1/2 hours), cut it into 1/4-inch slices. Place on plate in this order, 1 slice meat, lettuce, tomato, red or green peppers and onions, all sliced. Prepare a dressing with the vinegar, black pepper and salt.
Mix chocolate Oreos and melted butter and reserve 1/3 cup for topping. Press in 9 x 13-inch pan and chill. Combine marshmallow cream and creme de menthe. Fold in cream and freeze until served.
In a skillet, saute onion and green pepper in butter until tender. Remove from heat. Stir in soup and basil; set aside.
Add cinnamon candies to water in a 2-quart saucepan. Heat and stir until candy is dissolved. Add jello and dissolve. Add applesauce, salt and nutmeg. Pour into bowl or 8 x 8-inch pan. Chill until set.
Take a cup of love. Add a dash of care. Mix with kindness. Add a bit of patience. Top it off with faith. Sprinkle liberally with understanding. Share with everyone you meet throughout the year.
Dredge venison in flour. Brown in bacon fat with onion. Add to 3-quart baking pan with next six ingredients. Parboil wild rice in water. Boil until almost tender. Add to baking pan and bake at 350° for 1 hour.