HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggs, sugar, salt and spices. Beat well. Blend in pie mix. Add milk. Beat well. Turn into pie shell. Bake in 450° oven for 10 minutes, then reduce heat to 350° for 45 minutes.
Beat cheese until fluffy; beat in	Eagle Brand and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Turn into crust. Drizzle syrup over pie and swirl. Chill 4 hours.
Mix all ingredients, except apples and pecans, with mixer. Add apples and pecans. Pour into 8 x 8-inch square pan. Bake at 350° for about 30 minutes.
Heat oven to 400°. Grease bottom of 12 medium muffin cups. Mix all ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Sprinkle 1/4 teaspoon sugar over batter in each cup. Bake 18 to 20 minutes. Immediately remove from pan.
Remove stems from mushrooms and discard. Mix crabmeat, breadcrumbs, egg white, garlic, lemon juice and butter until thoroughly blended. Stuff mushroom caps to overflowing and place on a slightly greased cookie sheet. Cut cheese into squares (about size and thickness of an M&M) and press into each mushroom. Bake at 400 degrees for 10-15 minutes. Mushrooms should shrink and stuffing should brown. Serve with cold beer, wine or gin martinis.
Combine oil and sugar; beat well. Add eggs, one at a time, beating well after each addition. Combine flour, soda, salt, cinnamon and nutmeg. Stir. Add dry ingredients to sugar mixture, beating well. Add vanilla; mix well. Stir in pecans and apples.
Lightly grease bottom of 8 x 12 x 2-inch baking dish. Cover bottom with thin layer of spaghetti sauce. Layer eggplant, 1/2 teaspoon parsley flakes, onion, 1/2 of spaghetti sauce, 1/2 of Italian bread crumbs and 1/2 of cheese. Repeat, ending with cheese. Bake 30 to 40 minutes at 350°.
Beat eggs slightly. Add milk and bread crumbs. Cook onion in 2 tablespoons of butter until soft. Mix into bread crumb mixture. Add salt and spices. Add meat and mix thoroughly. Chill 1 hour to let flavors blend and mixture thicken. Shape mixture into 1-inch balls. Brown slowly in remaining butter, turning carefully so balls hold their shape. Place meat balls in a large casserole or Dutch oven. Add flour to drippings in pan. Brown and stir in bouillon. Cook, stirring constantly, until sauce thickens. Add half and half, salt and pepper to taste and crushed dill weed. Sauce is very thin. Stir in sauce over meat balls. Bake in oven at 325° for 30 to 40 minutes. Serves 12. Good over noodles or rice or as hors d'oeuvres.
First Layer: Melt butter and add to flour and chopped nuts. Mix and press in bottom of 13 x 9-inch pan. Bake at 350° for 20 minutes. Cool completely.
Cook onion, green pepper and garlic. Brown hamburger and sausage. Pour off grease. Add tomatoes, paste, sauce and puree. Add oregano to taste (2 to 3 teaspoons). Add 6 bay leaves. Add mushrooms. Cook at least 6 hours. Pour off grease. Remove bay leaves and serve over noodles.
Combine ingredients and marinate for one hour. Put on rotisserie and cook for 25 to 35 minutes.
Melt vanilla ice cream to semi-solid (or just able to pour), and place in bottom of angel food cake pan until it is 1/2 to 3/4 inch thickness. Return this to freezer until re-frozen. In meantime, freeze scoops of your favorite sherbet on a separate dish or pan. When both of above are frozen, place sherbet on top of ice cream and re-freeze. Melt more vanilla ice cream and pour over sherbet and re-freeze. (If you wish, you may add another layer - always end with vanilla ice cream). When above is re-frozen, may add topping (Example: Cool Whip to which food coloring may be added). Then re-freeze again.
Cook potatoes in a large pot of boiling water for 20 minutes or until tender. Peel potatoes and mash. Add sour cream, cream cheese, salt, pepper, dill and onion. Place mixture in baking dish. Cover with cheese. Bake at 350° for 15-20 minutes, until cheese melts.
In medium bowl, combine linguine, snow peas, zucchini, chickpeas and tomatoes; set aside.
Using a large nonstick skillet, saute chicken, broccoli, onions and garlic over medium heat until onions are clear and chicken is browned. Reduce heat and simmer until chicken is done. Salt and pepper to taste. Microwave cream cheese to soften then add cream, basil, oregano and mix until smooth. Add sauce to chicken mixture and simmer 15 to 20 minutes, until smooth, stirring constantly. Do not boil. Serve over pasta of your choice.
Sift flour and measure. Beat eggs and add sugar, shortening and salt. Beat well. Add yeast and water. Add 3 cups flour, 1 cup at a time. Beat well. Stir in remaining flour. Let rise 3 hours or until doubled in bulk at room temperature.
Preheat oven to 350°. Grease well and lightly flour a Bundt pan.
Melt butter and saute rice; add beef consomme, mushrooms, water, onions and oregano. Bake in a covered casserole dish for 30 minutes in a 350° oven.
Combine string beans, soup, almonds and cheese. Top with onion rings and bake in a 200° oven until bubbly.
Brown sausages and drain. Cut up cheese and melt on low heat. Stir in sausage and seasoning. Spread on bread and bake on cookie sheets at 300° for 10 minutes or until cheese bubbles. May be frozen and use as needed.
Preheat oven to 350 degrees. Combine all ingredients in large baking casserole dish. Stir well and bake 1 1/2 hours.
Mix first 5 ingredients together. Make a "well" in center and mix in egg, melted butter, milk, yogurt and vanilla (may use vanilla yogurt and omit vanilla). Grease muffin tins and fill 1/4 full with mixture. Add 1 teaspoon preserves or 5 whole blueberries. Top with remaining batter. Bake 15 to 20 minutes at 425°.
Beat cottage cheese with fork in small bowl. Add remaining ingredients except yogurt, and mix well. Fold in yogurt. Cover and chill.
Brown chicken in oil. Transfer chicken to slow cooker. Combine remaining ingredients, pour over chicken. Cover. Cook on high 4 - 6 hours. Serve over rice.
Mix all for 2 minutes. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until done.
Bake in greased and floured 15 x 10-inch pan, according to cake directions. Let cool. Drain pineapple well. Spread on top of cake. Whip together milk, cream cheese and packages of pudding. Spread mixture over (cake) pineapple on cake. Let set up a little. Spread Cool Whip over pudding mixture. Sprinkle with coconut.
Mix together ingredients and place in small baking dish or microwavable container. Bake approximately 30 minutes at 350° or 5 to 10 minutes in microwave on High until bubbly and lightly browned. Serve with crackers (preferably rye or pumpernickel). Then as everyone is raving over this dish, don't tell them what's in it or how easy it was to make. This way you will get invited to every party and asked to bring the cheese dip. If you give away the recipe, you may have to stay home.
Heat margarine over low heat. Blend flour, onion, salt and pepper; cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk; heat to boiling, stirring constantly. Boil and stir for 1 minute. Add chicken and vegetables.
Preheat oven to 375°. Sift together flour, baking powder and salt. Beat together eggs, sugars and vanilla. Stir in dry ingredients, hand mixing just to combine. Fold in apples and nuts. Spread batter into a greased 9 x 13-inch pan. Mixture will be stiff and sticky; push into corners. Bake for 35 minutes. Remove from pan to wire rack to cool. Serve with ice cream, if desired.
Add 1 cup dates and 1 teaspoon soda to boiling water. Cool and set aside. Mix shortening, sugar, vanilla, egg and flour together. Add chopped dates. Pour date mixture into flour mixture. Bake for 45 minutes at 350° in a loaf pan.
Combine sugar, margarine and milk and bring to a boil. Stirring constantly, boil for 5 minutes over medium heat. Remove from heat; put in chocolate morsels and cream. Add nuts and vanilla. Spread in buttered pan.
Brown chuck, then drain off fat. Mix together remaining ingredients (except pepper). Simmer until hot, then cut up pepper in mixture. Keep in crock-pot until time of serving.
Mix well together the first 4 ingredients. Sift the remaining and add. Mix well. Grease and flour jelly roll pan. Bake at 350° for 25 to 30 minutes or until inserted toothpick comes out clean.
Mix dates with boiling water and cool to lukewarm. Cream butter and sugar; add egg and vanilla and beat well. Combine with date mixture, then add flour, sifted with salt and soda. Beat until well mixed and add nut meats. Bake in a greased 8 x 8-inch cake pan in a 350° oven for 35 to 40 minutes.
Cook sausage in heavy large skillet over medium heat until no longer pink, breaking up with fork. Drain off fat; add salsa, cheeses and green chilies to skillet and simmer until mixture thickens, about 5 minutes. Cool completely.
Boil chicken until tender. Remove bone; save broth. Place chicken in large deep casserole dish. Mix soup, broth and water. To this, add rice, salt and pepper. Pour mixture over chicken. Top with margarine that has been sliced. Cover with heavy foil and bake 1 1/2 hours at 350°.
Preheat oven to 400°. Place chops in single layer in pan, put sliced potatoes around chops. Mix soup mix, soup, salt and pepper and pour over chops and potatoes. Cover pan with foil and bake for 1 - 1 1/2 hour, uncovering last 15 minutes.
Slice banana on bottom of pie shell. Melt chocolate chips and pour over banana. Mix chocolate pudding and pour over chocolate and banana in pie shell. Mix the vanilla pudding and spread on top of chocolate pudding or put vanilla pudding in the center. Chill and serve with whipped cream or make a meringue for top of pie.
Tear bread into small pieces. Add ground meat, onion, ketchup, salt and pepper. Mix well on waxed paper. Pat mixture into a 12 x 8-inch size. Arrange salami slices to cover meat. Top with chopped spinach (thawed and squeezed dry) and cheese. Starting at narrow end, roll in jelly roll fashion, lifting wax paper to help shape roll. Place in pan seam side down. Bake at 350° for 1 hour and 10 minutes. When loaf starts to brown, cover loosely with tent of folded foil to prevent oven browning.
Put in bowl in order given. Mix after last item is added; beat well. Bake at 350° for 20 to 25 minutes. Frost.
Stir together chopped shrimp and chopped artichoke hearts; mix in mayonnaise and hot sauce. Place in shallow casserole dish. Sprinkle with Romano cheese. Bake at 350° for 20 to 30 minutes. Serve warm with baked pita chips or your favorite deli bread broken into pieces.
Peel, core and slice each apple into eight slices. Pull apart each biscuit into 3 layers. Wrap each apple slice with 1/3 of a biscuit. Place wrapped apples in a greased baking dish. Bring water, sugar and margarine to a boil. Remove from heat and add vanilla. Pour over wrapped apples. Sprinkle cinnamon on top. Bake at 350° for 40 minutes.
Sift flour and sugar together; work in shortening until consistency of cornmeal. Mix egg yolk, milk and vanilla; add to dry ingredients to make soft dough. Roll out to 1/8-inch thickness on floured canvas cloth. Take fingers and spread with unbeaten egg white. Cut into small squares and place on ungreased cookie sheet. Cover top of squares with nutmeats and press them down. Bake at 350°; watch carefully.
Mix powdered sugar and peanut butter until it resembles meal. Spread 3/4 of mixture on pie crust. Cook cornstarch, sugar, salt, milk, egg yolks, butter and vanilla until thick. Pour into pie shell on top of peanut butter mixture. Top with meringue and sprinkle with remaining peanut butter mixture.
Brown ground beef; drain excess fat. Mix all ingredients in medium saucepan; simmer for 20 minutes. For best taste results, make a day ahead and reheat.
Combine soup, milk, soy sauce and pepper. Stir in drained green beans and half of the onions, Bake at 350° for 25 minutes or until hot; stir well; top with remaining onions. Bake 5 minutes more.
In a large pot, boil chicken, onion and celery until the chicken is done. Take out the chicken; allow it to cool while cooking rice in the water that you used to cook the chicken. When the rice is done, add broccoli, the boned chopped chicken, cream of mushroom soup and cheese. Top with cheese and put in warm oven until the cheese is melted and the broccoli is warm.
In large saucepan, boil chicken in water for 10 to 12 minutes. (Leftover chicken may be substituted for boiling chicken.) Cut chicken into bite size pieces and layer in 9 x 13-inch pan. Mix soups together. Pour over chicken. Cook stuffing according to package directions; then layer on top of mixture. Arrange broccoli on top (if frozen, defrost and drain off water). Cover with aluminum foil. Bake at 350° for 40 minutes.
Combine pineapple, juice and all; add pistachio pudding. Mix well. Mix in Cool Whip and a few chopped maraschino cherries and crushed Heath bar.	Refrigerate at least 2 hours or overnight before serving.
Mix all well. Keep refrigerated and tightly covered to use in 2 weeks. Do not freeze. Serves 1.
Boil water, whole cloves, cinnamon and tea or tea bags for 10 minutes. Remove from heat and let stand for 10 minutes. Remove cloves, cinnamon and tea bags. Add sugar, juice of oranges or lemonade, pineapple juice and juice of lemons. Serve hot.
Mix dissolved yeast, sugar, eggs and warm water. Add oil, salt and flour. Let rise 8 hours or overnight.
Brown hamburger; drain and add 3/4 cup of water and all of taco mix, but 1 tablespoon. Simmer for 15 minutes. Cool. Combine torn lettuce, tomatoes, beans, cheese, meat and chips in a very large bowl. Combine the Thousand Island dressing, sugar and 1 tablespoon taco seasoning mix. Stir and pour over salad. Mix thoroughly. Don't add chips or dressing until ready to serve.
Combine meat, rice, salt, pepper and onion. Shape into small balls. Blend soup and water; heat in pressure pan until mixture begins to simmer. Add the meatballs to the soup. Cook at 15 pounds pressure 10 minutes.
Heat oatmeal in a 9 x 13-inch baking dish (sprayed with a no-stick spray) at 350° for 10 minutes. Mix and stir in oil, honey, almonds and coconut. Return to 325° oven and bake for 40 to 45 minutes. Take out and stir every 10 minutes while baking. Browns nicely. Add remaining ingredients. Mix well and store in refrigerator. Keeps for weeks. Very good with milk as cereal or as a snack food.
Wash chicken; brush with margarine. Sprinkle with salt and pepper. Place in slow cooker. Sprinkle dry salad mix over all. Cover and cook on low 5 to 6 hours. Mix soup, cheese, wine and onion. Pour over chicken in pot and cook 30 minutes more. Serve with rice or noodles.
Melt margarine in a large skillet. Add flour and stir until blended. Add onion, green pepper and garlic. Cook until tender. Add crawfish and cook about 10 minutes, stirring occasionally. It may even take 15 to 20 minutes to cook. Add spices. Cover and simmer until seasonings are blended (very low heat). Serve over rice.
In large skillet saute mushrooms, shallots and celery in butter. Preheat oven to 325 degrees. Mix mayonnaise and cream with crab in bowl. Stir in eggs, sherry and artichokes. Add mushrooms to crab mixture. Pour mixture into individual serving shells or au gratin dishes. Sprinkle with bread crumbs and Parmesan cheese. Bake 30 minutes. Yield: 4 servings. Assembly: 30 minutes. Bake: 30 minutes.
Mix vegetables. Put in baking dish. Brown meat and spread on top. Save green peas and liquid and mix with soup. Pour soup mixture over top and bake at 350° for 1 hour.
In a large skillet, brown beef and drain. Add onion and celery; cook until tender. Stir in soup, tomato paste and ketchup; simmer 15 to 20 minutes. Spoon into a large roasting pan and add all remaining ingredients. Stir well. Bake, uncovered, at 350° for 1 hour.
Cut flour, shortening and salt together thoroughly. Add cold water. Using a fork, mix well and divide into 3 or 4 equal parts and roll on floured board "very" thin. Using an 8-inch plate, cut into circle. Using back of butter knife, score "slightly" into 1/4's and prick all over with fork. Put into 8-inch round cake pan. Cut the same size circle of wax paper or parchment paper then cover bread with paper and put about 2 cups of dry rice onto paper and spread to edges of paper. Bake each circle of bread for 8 to 10 minutes. (The rice on the paper keeps the dough from bubbling.)
Mix all ingredients together. Add 1 teaspoon or whatever strength you like to a cup of hot water.
In a shallow dish, beat eggs until well blended. Add milk, pepper and cinnamon, stirring constantly.
Cut grapefruit in half. Using a sharp knife, cut around the edges of the fruit between the flesh and the pith. Then cut down between each segment, removing the skin from the flesh. Take the core between finger and thumb and pull out, removing the skin. Remove any pits. Sprinkle allspice over each grapefruit half. Arrange in circle and cook on High for 3 to 4 minutes until hot.
Drain pineapple well and place in bottom of large, flat casserole dish that has been greased. Mix sugar, flour and shredded cheese together well and sprinkle on top of pineapple. Crush a roll of Ritz crackers and sprinkle over flour mixture. Melt margarine and pour over casserole. Bake at 350° for 30 to 40 minutes or until brown and bubbly.
Cook beef in hot oil in a large Dutch oven until brown. Add remaining ingredients. Bring to a boil; cover, reduce heat and simmer 2 to 2 1/2 hours, stirring occasionally. Add additional water during cooking if necessary. Makes 6 to 8 servings.
Cook chicken; remove from broth and cut into small pieces. Add to broth 1 can of cream of chicken soup, egg noodles, peas, salt and pepper. Add chicken; simmer until noodles are done. Serve over egg bread.
Heat oven to 475° (very hot). Sift together flour, salt and baking powder. Pour Wesson oil and milk into a measuring cup (don't stir), then pour all at once into flour. Stir with a fork until mixture cleans sides of bowl and rounds up into a ball.
Mix together dry ingredients. Add all other ingredients, adding pecans last. Pour mixture into pie crust. Bake at 400° for 15 minutes, then turn oven temperature down to 350° and bake for 30 to 40 minutes more or until a toothpick inserted in the center comes out clean.
Brown turkey in a large skillet; add onion, tomatoes and spices. Cook 10 minutes. Line a 9 x 13-inch pan with rice. Top with turkey mixture. Top with cheese. Bake 20 minutes at 375°.
Mix first four ingredients, then let mixture stand for 5 minutes. Place in bowl with tight seal and let stand for 10 more minutes, while you are cutting beef or turkey. Makes enough for 4 pounds of beef or turkey. Place meat into marinade, secure lid and let it stand for 10 more minutes. Shake bowl and turn it every few minutes to cover all meat. Drain. Place on trays and dry in dehydrator. Set vents on top and bottom to fully open. Normal drying time is 24 to 48 hours.
Combine first 8 ingredients. Stir well. Spoon mixture into a lightly greased shallow 2-quart casserole. Combine bread crumbs and margarine. Sprinkle over top of casserole. Cover and refrigerate overnight. Remove from refrigerator and allow to sit at room temperature for 1 hour. Bake, uncovered, at 350° for 1 hour. Bake, uncovered at 350° for 45 minutes or until bubbly. Yields 6 servings.
Cook and drain spinach. Chop water chestnuts. Mix all ingredients (except bread) together. Scoop out bread. Cut into small pieces (for dipping). Put dip into bread shell. Arrange pieces of bread around plate.
Mix all together. Bake in unbaked pie shell (deep dish) for 35 to 40 minutes. Place pecan halves on top of pie before baking.
Boil shrimp and save stock. Make a roux by browning the flour in heavy skillet and adding oil. Add onions and green peppers; cook until tender. Add tomato paste, salt and pepper. Cook and stir over medium heat for 15 minutes. Add 1 cup hot stock from shrimp. Cook and stir 15 minutes more. Reduce heat to simmer and cook 1 hour. Stir often. Add shrimp last 10 minutes. Serve over rice. Add more stock or seasoning if desired.
In large saucepan, brown meat; add rest of ingredients and simmer for 2 hours.
Heat oven to 350°. Grease an 8 x 8 x 2-inch pan.
Brown ground beef in 12-inch skillet; drain well. In same skillet saute white and green onions until tender. Add ground beef. Stuff and roll mixture in each crescent roll. Arrange in a 13 x 9-inch baking dish. Heat milk and soup in a 1-quart saucepan. Stir occasionally. Pour hot creamy mixture over rolls. Sprinkle on cheese and mushrooms. Bake at 350° for 20 minutes. Yields 8 servings.
Mix. Grease a 5 x 10-inch pan. Cook 1 hour at 300°.
Place oil, pepper, lemon juice, egg and grated cheese in bowl. Use a garlic press to squeeze garlic juice into mixture. Mix dressing with electric mixer until smooth and creamy. Refrigerate for at least 1 hour. Tear lettuce into pieces and place in bowl. Add croutons and dressing and sprinkle with cheese. Remember to toss well.
Spray 9 x 13-inch pan with Pam. Spread undrained pineapple over bottom of pan. Add layer of blueberries and sprinkle with sugar. Sprinkle dry cake mix over fruit. Drizzle with melted butter (cover as nearly as possible). Add chopped nuts and sprinkle lightly with sugar. Bake in preheated 350° oven 45 minutes or until done. After baking about 30 minutes, take a knife and cut down to the bottom of the pan in several places to permit juice to come up through the cake.
See recipe for Safflower Pastry under Breads, Rolls and Pastries.
Cook chicken until done. Then take chicken off of bones and put chicken back in pot. Bring pot to a boil. Add lasagne noodles. Break noodles into small pieces first. Stir often to avoid sticking. Turn pot to low after about 15 minutes. Put lid on pot. Let simmer. Remember to stir about every 5 minutes until noodles are done.
Melt butter and garlic. Stir-fry vegetables 5 minutes. Add milk and basil. Stir in Velveeta. Cover and simmer until cheese melts and sauce thickens. Add rotini pasta; cover and let set.
In casserole dish, melt margarine and mix with stuffing. Remove 3/4 cup of stuffing for top of casserole.	Line bottom of	casserole with remaining stuffing. Add squash and other ingredients. Spread the 3/4 cup stuffing on top and bake at 350° for 30 to 40 minutes.
Melt the box of brown sugar and the 2 sticks of oleo over low heat. Remove and add the remaining ingredients. Mix well with beater; pour into greased 9 x 13 x 2-inch pan. Bake 30 minutes at 350°.
Melt margarine in a 2-quart covered microwave-safe bowl. Add all other ingredients, except soda, and stir well. Microwave, uncovered, on High for 30 seconds; remove and stir. Microwave another 30 seconds; remove and stir. Microwave for 4 minutes and 45 seconds, uncovered, on High. Remove from oven and stir in soda. Stir well.
In a large kettle, cook the onion and the garlic in the oil over moderately low heat. Add the cumin and cook, stirring for 5 minutes. Add the ground turkey and cubed turkey and cook over moderate heat, stirring until the turkey is no longer pink. Add the barley, chickpeas, jalapeno pepper, broth, marjoram and savory; simmer, covered, stirring occasionally, for 45 minutes. Stir the arrowroot mixture, add it to the chili and simmer, uncovered, stirring for 15 minutes. Season the chili with salt and pepper. Serve in bowls and sprinkle with Monterey cheese and the scallions. Makes 15 cups, serving 8 to 10.
Preheat oven to 375° (glass pan, 9 x 13-inch). Put chicken breasts in glass dish (large). Sprinkle Cajun spice over chicken. Put onions, pepper, carrots, potatoes and celery. Add salt and pepper to all of this. Put aluminum foil over the top of pan before cooking. Cook 1 hour on 375°.
Combine all ingredients and simmer for 15 to 20 minutes. Good with beef, pork or chicken. Yield: About 1 1/2 cups. Approximate calories/serving: 1/2 cup = 95, 1 tablespoon = 25.
Combine flour and salt. Roll chicken pieces in flour mixture to coat. Fry in skillet in hot oil until browned on all sides.
Melt cocoa with margarine and set aside to cool. Beat eggs until fluffy and add sugar gradually. Beat in flour, salt and vanilla. Fold in cocoa mixture. Bake in 350° oven for 30 minutes in a greased 8 x 8 x 2-inch pan. Can add chopped walnuts if desired.