HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place a layer of tomatoes (if juicy, drain on paper towel for better results) and a layer of onions in the unbaked pie shell. Sprinkle with bell pepper. Repeat layers until the pie is to the top of crust. Mix mayonnaise and grated cheese together and spread over top. Bake at 350° for 1 hour to 1 hour 15 minutes. Baking time may vary so check after an hour and frequently until done. With variation in tomatoes it may take 1 hour and 30 minutes.
In mixing bowl, cream shortening, peanut butter and sugar. Add eggs one at a time (beat well after each egg). Sift together flour, baking soda and salt. Add to creamed mixture. Roll into 1 1/2 inch balls. Place 3 inches apart on baking sheet. Flatten with fork. Bake at 350° about 12 to 15 minutes.
Combine pumpkin, apple butter, sugar, salt and cinnamon. Blend in eggs and milk; pour into pie shell. Bake at 375° for 40 minutes.
Skin and disjoint rabbit. Marinate overnight in enough red wine to cover, two pods garlic, olive oil, spices and a little thyme and bay leaf. Make a roux and in it fry rabbit pieces. Simmer for 1 hour or until tender on a slow fire with some of the strained marinade. Serves 4.
Cook macaroni until done and drain; place half of macaroni in casserole.	Combine celery soup and milk; heat to boiling point. Arrange tuna on the macaroni and sprinkle cheese on top. Add the rest of the macaroni; add pimento to celery soup and pour over macaroni easing it down with a fork. Put on bread crumbs.	Bake for 30 minutes at 350°. One can substitute 2 cups cubed ham for tuna.
Heat oven to 350°. Stir together all ingredients. Pour into 1 1/2-quart casserole dish. Cover and bake for 1 hour.
Bake chicken in 300° or 350° oven for 40 minutes, basting with butter. When cool enough to handle, skin, bone and dice chicken. Combine soup, chilies, sour cream, olives, onions and some of the cheese. Set aside 1 1/2 cups of this mixture. Add chicken to the rest.
Place snapped green beans in 10-quart dishpan. Add 2 cups sugar and 2 cups vinegar. Cover with enough water to cover the beans. Bring to rolling boil. Boil 40 minutes. Pack beans in jars and seal.
Cook sugar, cornstarch and water until thick. Cool before adding to egg whites, vanilla, salt and 6 tablespoons sugar.
Combine sugar, eggs, vanilla and oil. Mix well. Combine dry ingredients and add to sugar mixture. Fold in pie filling, nuts and chocolate chips. Bake in greased Bundt pan 45 minutes at 350°.
Mix rice and soups in a tight lid casserole. Put butter in middle, don't stir. Cover. Bake 45 minutes at 350°. Fluff or not before serving.
Sprinkle rice evenly over a 9 x 13-inch baking dish. Pour margarine, water and milk over rice. Mix the soups and spoon over rice. Lay pieces of chicken on rice and sprinkle with soup mix. Seal well with foil and bake 1 1/2 hours at 325°. Do not peek during cooking time.
Bring water, butter, corn, carrots, onion and pepper to a boil in a 3-quart saucepan. Cover and simmer 10 minutes. Stir in soup, then milk, Cheddar and Provolone cheese and broccoli. Heat, stirring occasionally, until cheese melts and serving temperature is reached. Do not boil. Garnish with broccoli flowerets, if desired. Makes 7 to 8 cups.
Bring to boil 1 cup Coca-Cola; add jello and stir well. Add remaining Coke and strawberry juice. Chill in refrigerator until almost set. Add drained pineapple and strawberries. Add cheese and pecans and stir until mixed. Chill in mold.
Dice potatoes and cheese, and cut ham and pimentos in small pieces. Mix. Place in baking dish. Pour over ingredients 1 cup of cream. Bake 1/2 hour in moderate oven.
Brown meat. In Dutch oven, combine puree, paste, sugar, 1 bay leaf, dash of salt, onion, garlic, pepper and oregano to taste. Add water and heat to reach desired consistency. Add browned meat. Refrigerate overnight for best flavor.
Combine onion, milk, beef, oatmeal, salt, pepper, garlic powder and 1 egg; mix well. Shape into 24 meatballs. Fry in a 10-inch skillet until brown on all sides. Place in a 10-inch casserole dish. Spoon soup and Worcestershire sauce over meatballs. Bake, covered with foil, for 35 minutes at 350°. Stir and baste twice. Uncover; blend in sour cream. Serve over rice or noodles. Makes 6 servings.
Heat oven to 350°. Mix well and bake 10 minutes, then turn oven to 375° and bake 20 minutes more.
Cream together oleo and sugar. Add eggs, one at a time, beating thoroughly after each one. Add flour a small amount at a time, beat after each addition. Add vanilla, butter, almond and sherry. Spray pan (I use Bakers Joy). Bake at 325° for 1 hour.
Mix corn meal, eggs, milk, creamed corn and bacon drippings. Fry hamburger and onion. Grease a large black skillet and dust with corn meal, then brown. Then layer 1/2 batter, the Mexican cheese, hamburger and rest of batter. Bake at 350° for 45 to 50 minutes.
Cream butter, sugar and cocoa. Add eggs, one at a time, beating well after each addition. Add flour, nuts and vanilla; mix well. Pour batter in greased and floured 13 x 9-inch pan. Bake at 325° for 40 minutes. Remove from oven and spread marshmallows on top of cake. Return to oven until marshmallows melt.
Place apple slices in small baking dish. Sprinkle with orange juice, sugar replacement and crushed cornflakes. Top with margarine. Bake at 350° for 20 to 25 minutes.
Pour over browned meat and simmer for 2 hours. Add 6 small carrots, sliced and 3 or 4 potatoes, cubed. Continue cooking until carrots and potatoes are done. Make a small amount of flour and water paste and thicken juice to desired consistency.
Cream shortening and sugar; add well beaten egg. Sift dry ingredients together and add vanilla. Roll out 1/8-inch thick. Sprinkle with sugar (colored if desired). Cut in any shape desired. Bake in 350° oven for 10 minutes.
In 10-inch skillet or a wok heat oil; add broccoli, carrots and onion and cook, stirring quickly and frequently, until vegetables are tender-crisp and onions are browned. Stir in beef strips. In small bowl combine remaining ingredients, stirring to dissolve cornstarch; add to beef mixture and cook, stirring constantly, until sauce thickens, 2 to 3 minutes.
In large bowl, toss together first 5 ingredients. Pour into pie shell. Top pie with 3 tablespoons brown sugar and almonds. Bake at 375° for 45 to 50 minutes. Cool and serve.
Place broccoli and onion in 1 1/2-quart bowl. Cook, covered, on High, for 7 to 8 minutes, stirring once. Drain and set vegetables aside. Place margarine in same bowl. Cook uncovered at High for 30 seconds.
In a large metal pan, heat the oil and brown the chicken on all sides. Add onion. Cook until the onion is wilted. Add broth, artichokes, salt, pepper, thyme and 1 tablespoon of the parsley. Cook for 30 minutes slowly over low heat. Stir in mushrooms and cook 15 minutes more or until done. Remove chicken and keep warm. Cover with aluminum foil.
Refrigerate for 24 hours, then bake at 350° for 60 to 90 minutes.
In 5-quart pot, add onions and garlic; heat 3 minutes. Add beef and cook (medium) for 5 minutes. Add beef broth, water, wine, bay leaf and thyme. Cook 1 hour on medium. Stir in barley. Cover and cook 35 minutes. Add peas and carrots, mushrooms and pearl onions. Cover and cook 5 to 10 minutes. Sprinkle with bacon and parsley.
Mix egg with garlic powder. Dip chicken in egg mixture and cover with chicken crumbs. Fry in oil until browned or crispy. Place crispy chicken in baking dish. Cover with spaghetti sauce. Sprinkle with Parmesan cheese (cheese should completely cover the sauce in order to form a covering over the chicken). Bake at 350° for 25 minutes.
Cream butter and sugar until light and fluffy. Add eggs and syrup. Combine flour, salt and soda; add alternately with the buttermilk. Stir in vanilla, Hershey bars and pecans. Spoon batter into a well-greased and floured tube pan. Bake at 325° for 60 to 75 minutes.
Mix raisins, nuts and vinegar and set aside. Combine margarine, sugar and eggs and beat until thick. Beat in spices and salt. Stir in raisin mixture and pour into pie shell. Bake at 350° for 30 to 35 minutes.
Boil the water, salt, sugar and vinegar. Cut cabbage in 1/8-inch pieces. Pour boiled vinegar on cabbage. Cover with foil. Ready in 2 days.
In large bowl, put 2 cans of soup, sour cream, chiles, green onion and olives. Mix well. Store in grated Jack cheese. Remove 2 cans of mixture and set aside. Add chicken pieces to rest of mixture. Put 2 tablespoons chicken mixture on tortilla and roll up. Place in 9 x 13 pan. Spray with cooking spray first. Pour the 2 reserved soup cans mixture over top of tortillas. Cover with Cheddar cheese. Bake uncovered until hot and bubbly at 350° for 30 to 45 minutes.
Sprinkle beef with seasoned salt and black pepper. Marinate overnight in salad dressing and liquid smoke. Leave marinade in pan when ready to cook and add Worcestershire sauce. Cover with foil and cook 4 hours at 275°. Remove foil and pour Heinz 57 sauce over beef. Bake an additional hour, uncovered. Slice across the grain and enjoy.
In a large bowl, mix chopped Hershey, chocolate chips and Fluff and set aside. In saucepan, combine sugar, cocoa, salt and milk and bring to the boil. Boil for 4 1/2 minutes, stirring constantly. Pour over Hershey mixture and stir. Add vanilla and nuts. Pour mixture onto buttered cookie sheet (or spray with Pam). Refrigerate and cut when set.
Cream margarine and sugar. Add remaining ingredients and mix well. Bake in greased 9 x 13-inch pan at 350° for 30 minutes.
Slice bread into 1/2-inch thick slices. Spread softened butter over 1 side of each bread slice. Sprinkle with garlic powder. Cut slices into 1/2-inch cubes. Place on baking sheet and bake at 375° for 15 minutes or until crisp and dry. Yields 4 cups.
Make into small balls, roll one side in sugar and place on cookie sheets. Press into shape with a fork. Bake in a 375° oven.
Saute onion and celery in butter in a 4-quart stock pot or saucepan about 2 minutes. Add remaining ingredients and mix well. Pour into greased 2 1/2 to 3-quart casserole and bake in 350° oven 45 to 60 minutes. Makes 10 to 12 servings, enough for 10 to 12 pound turkey.
Cook ground beef. Chop tomato, avocado, cucumber and onion. Mix all together and enjoy.
Cook the string beans and drain, saving 1/4 cup of the liquid. Combine the remaining ingredients, bring to a boil and add to the cooked beans. Simmer, covered, for 15 minutes.
Preheat oven to 350°. Grease 10-inch pie pan. Beat first 7 ingredients 2 minutes; pour into pie pan. Arrange peaches on batter. Mix cream cheese, sugar, vanilla and peach juice; beat on high until smooth. Arrange cheese on peaches, about 1-inch from edge of pie plate. Sprinkle sugar and cinnamon. Bake at 350° for 30 to 35 minutes.
Grease and flour a 9 x 9-inch pan. Combine dry ingredients in a mixing bowl. Measure oil in a cup measure. Add eggs and fill cup with milk. Mix well and put in preheated oven at 350° for about 30 minutes. Test with toothpick.
Mix sugar, shortening and eggs until fluffy. Add buttermilk, flour, salt and soda. Mix well and add chips. Drop teaspoon size balls on greased cookie sheet. Bake at 400° for 10 minutes. Makes 3 dozen.
Put 1 crescent roll package in bottom of a 13 x 9-inch pan. Whip the next three ingredients together and pour on rolls. Place last package crescent rolls in pan. Bake at 350° for 30 minutes. When done, drizzle with confectioners sugar frosting. Cut in squares when cool.
Cream Crisco with sugar. Add eggs, one at a time. Beat well. Mix flour with salt and soda. Add flour mixture slowly, beating well. Add bananas and nuts, mixing well for 2 minutes. Pour batter into greased and lightly floured 9 x 13-inch pan or two 8-inch layer pans before baking. Bake at 350° for 30 minutes.
In boiling water, add onion and grits. Cook for 30 minutes. In a separate pan, melt together butter, garlic and cheese. To this, add eggs and enough milk to make one cup of liquid. Stir the liquid briskly into the grits; pour the grits into a buttered casserole dish and bake for 30 minutes or so at 350°. The end product will make you warble like a fat canary!
Preheat oven to 350°. Brown beef, drain. Mix refried beans and salsa. Place 1/2 of the hamburger on bottom of oven safe dish. Spread 1/2 of the bean-salsa mixture over beef. Sprinkle 1/2 of scallions over beans. Spread 8 ounces cheese over scallions. Repeat layers. Spread sour cream over top. Spread tomatoes around outside of dish. Spread olives next to tomatoes. Use remaining scallions and place in center of dish. Cover and heat for 30 minutes. This mixture can also be used in burrito shells.
Sift the flour, salt and baking powder together; add the sugar, then the egg, well beaten. Then add the milk and lastly, the nuts, rolled in flour. Give it 20 minutes to rise, then bake in a moderate oven, 350°, until wooden toothpick inserted in center comes out clean.
Grease and flour 9 x 13 inch pan. Mix cake mix according to box directions. Pour 1/2 cake batter in pan and bake for 20 minutes at 350 degrees. Melt caramels, oleo and milk in microwave. Pour mixture over cake and sprinkle with nuts and chocolate chips. Pour remaining batter over all. Bake at 250 degrees for 20 minutes, then 350 degrees for 10 - 15 minutes until firm to touch.
Melt butter. Add spices and mix. Cut bread clear through and dip in herb butter. Wrap reassembled loaf in heavy-duty foil and bake at 350° until crisp, about 20 minutes. If bread is not crispy enough open foil to expose top of bread and cook additional 10 minutes or so.
Cut cake into 3 layers. Place bottom layer on plate and coat with pie filling. Then a layer of Cool Whip. Add second cake layer. Place a layer of strawberries, then a layer of Cool Whip. Top with last cake layer. Ice the whole cake with Cool Whip. Let set 3 or 4 hours. Garnish the top with blueberry pie filling in the center and strawberries on the edges. Must keep in refrigerator. Makes a big cake. It is pretty and very good.
Mix together the ingredients. Place 1/2 cup of dry mixture into a cup. Fill with boiling water.
Trim rind from two lemons and cut into fine strips. Cover with boiling water in a small bowl. Drain, reserving lemon water. Cut peel and white membrane from all lemons and cut them into thin slices, removing all seeds. Place slices in a glass bowl. Mix sage, sugar and one cup reserved lemon water in a small saucepan. Bring to a boil and boil 4 minutes or until thick. Add reserved lemon strips to the pan and pour the sauce over the lemon slices. Cover and chill. Good with fowl or pork. Makes 2 2/3 cups.
Combine flour and next 4 ingredients together. Flour meat and brown in frypan in 1/4 cup oil. Remove from pan and add to drippings the remaining flour mixture. Thicken drippings and then add water, bouillon and sauce to drippings. Put meat back in pan and simmer for 1 1/2 to 2 hours. Serves 4 to 6.
Cook beef, onion and salt in large skillet. Drain excess fat. Add spaghetti sauce. Cook until mixture is thick enough to hold shape. Cool. Cook macaroni according to package directions. Drain.
Combine vegetables and set aside. Mix remaining ingredients. Boil for 1 minute and cool. Pour over chopped vegetables and mix well. Place in containers and freeze.
Sift flour, salt and baking powder together (set aside). Cream sugar and butter; add eggs, one at a time. Beat well after each. Add flavor to milk; alternate milk and flour. Let flour end last. Bake at 350° for 1 hour.
Press out cans of rolls and press the edges together on a rectangle cookie sheet. Bake as directed on the can; cool. Mix cream cheese, Miracle Whip and salad dressing mix. Spread over cooled rolls. Top with vegetables. Sprinkle cheese on top of vegetables. Place under broiler until cheese melts. Chill, then cut into squares and serve.
Cook rice 15 minutes. Put in baking dish. Add chicken. Sprinkle celery on top, then mix soup, broth, mayonnaise and sour cream and pour over chicken. Top with buttered bread crumbs. Bake at 350° for 30 minutes.
In mixing bowl cream butter and sugar. Mix in flour and chocolate. Form dough into two balls (one slightly larger than the other). On a floured surface, roll balls into 7-inch circles (one thicker than the other). Transfer to greased baking sheets. Prick all over with fork. Bake at 350° for 25 to 30 minutes or just until golden. Allow to cool 5 minutes; cut thinner circle into 8 equal wedges. Cool on racks. To assemble, place circle on a serving plate. Top with cream and strawberries. Set wedges into the cream at an angle, points toward center. Cut into wedges.
Prick bottom and sides of pie shell with a fork. Bake at 425° for 10 minutes; cool. Combine next 7 ingredients. Beat at medium speed until blended. Pour over crust. Bake at 350° for 30 minutes; cool.
Slice zucchini lengthwise and slice into 2 to 3-inch pieces. Saute lightly in butter. Add honey and tomatoes and bring to a boil. Cook 5 minutes longer. (Can add a cup of bread crumbs with tomatoes, if desired.)
Brown beef and onion in skillet. Drain. Sift meal, salt and soda. Combine beaten eggs, milk, oil and corn; mix well. Pour half of this in pan, then put meat over this, then put grated cheese and cover with other half of mixture and bake at 350° for 45 minutes.
Layer bread cubes and grated cheese in a greased pan. Mix in a separate bowl the remaining ingredients and then pour over layered mixture. Refrigerate overnight. Bake at 350° for 1 hour and enjoy!
Boil water and add Coffee-mate and cheese. Stir until melted. Make a paste of flour and butter. Add spices to paste. Add paste to cheese mixture. Add picante sauce and chili. Heat until well blended.
Bake cake as directed on box. Cool. Mix pudding and milk until thickened. Spread in layers: 1/2 cake, broken into crumbs, 1/2 of Kahlua, 1/2 of chocolate pudding, 8 ounces of Cool Whip and 1/2 of crushed candy. Repeat layering. Refrigerate until serving time.
Mix hot potatoes, sugar, butter and milk. Beat well. Add eggs, one at a time. Add remaining ingredients and pour into pie shell. Bake at 350° for 30 to 35 minutes or until set.
Heat pear juice and mix with the lime jello; let thicken slightly. Cream the softened cream cheese and mash the pears. Add both to jello mixture and mix in Cool Whip. Beat together until blended.
Sift together the first 2 ingredients in a large bowl. In saucepan bring to a boil the next 3 ingredients and pour over dry ingredients. Stir in the remaining ingredients. Bake at 400° in a greased and floured sheet pan for 20 minutes. Frost with icing.
Combine contents of vegetable/seasoning packet, stuffing mix, and water; set aside. Place chicken in 13x9 inch baking dish or 2 qt. casserole dish. Mix soup and sour cream, then pour over chicken. Spoon stuffing mixture evenly over top. Bake at 375° for 35 minutes or until chicken is cooked through. Makes 4 servings.
Thaw shrimp if frozen. For sauce, combine next 7 ingredients; set aside. Heat wok on high. Fry broccoli in oil until crisp-tender; remove. Fry shrimp 1/2 at a time until pink. Return all shrimp and veggies to wok; push to sides. Pour sauce in center of wok; stir until thick and bubbly. Stir all and cook 2 more minutes. Serve with or over rice.
Heat 1 quart water and tea bags just until water starts to boil. Remove from heat and cover. Let set for about 30 minutes. Remove tea bags and pour into a gallon pitcher. Add sugar to suit your taste. Finish filling pitcher with water.
Add beef and water to kettle. Mix condiments in cup and add to meat. Add onion, salt and pepper and Accent. Stir constantly on medium heat and brown. Cook on low heat, simmering in flavor. Drain juice before serving on buns.
Combine flour, baking soda, baking powder and salt; cut shortening into mixture. Add buttermilk to make a soft dough. Pour dough onto a floured surface and knead lightly. Roll dough out and cut with biscuit cutter. Place in baking pan and bake at 450° for about 10 minutes.
Bring water and sugar to a boil; let cool. Add pineapple juice, orange juice and ginger ale. Mix well and add frozen fruits.
Mix ingredients until fluffy. Pour into crust. Store in refrigerator until firm. Contains 43 calories per serving.
In a bowl, cream together the sugar and butter. Blend in beaten eggs. Add mashed bananas. Mix in flour and soda. Stir well. Blend in nuts, cherries and chocolate chips. Pour into a large greased and floured loaf pan. Bake in a preheated 350° oven for about 1 hour or until tests done.
Brown meat in butter or margarine. Stir in other ingredients. Cook in crock-pot on low for 3 to 4 hours. Makes 8 to 10 servings.
Dice potatoes. Cook in water in a large pot. When potatoes are tender, add milk; do not boil milk. In a small bowl mix flour, salt and egg until crumbly. Add to potatoes and milk. Stir constantly. Add celery seed and pepper. Soup may thicken. You can add water or milk for thickness you like. Serve warm.
On a piece of wax paper combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt and salt. Melt butter in heavy 2-quart saucepan. Dip chicken breasts in melted butter, then roll in crumb mixture to coat. Place in ungreased 9-inch square baking dish. Bake near center of 375° oven for 40 to 50 minutes or until golden brown and tender. Add apple juice, green onion and parsley to remaining melted butter (about 1/2 cup). When chicken in golden brown pour butter sauce mixture around and over it. Return to oven for 5 minutes more or just until sauce is hot. Serve with sauce spooned over chicken. Serves 2.
Grate or finely chop all vegetables. In a separate bowl, combine the mayonnaise, sugar and vinegar. Stir until blended. Pour mayonnaise mixture over the vegetables and stir to combine. Mixture will seem "thick;" it becomes more liquid as it chills. Chill well before serving.
Dip chicken in combined egg and milk. Coat with combined crumbs, cheese, parsley, chives and seasonings. Place in 15 1/2 x 10 1/2-inch jelly roll pan. Pour margarine over chicken. Bake at 350° for 1 hour and 10 minutes or until tender. Yields 6 to 8 servings.
In a large mixer bowl, stir together 2 cups of flour and the yeast. In saucepan, heat milk, shortening, sugar and salt until scalded. Add mashed potatoes if cold, also eggs if cold. All ingredients have to be warm. Add to dry mixture in bowl. Beat at slow speed for 1/2 minute, scraping 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 in a greased bowl, turning once to grease surface. Cover; refrigerate several hours or up to one week.
Crumble and saute sausage, drain and set aside. Beat eggs, add milk,	salt, pepper and mustard. Arrange the bread crumbs across the bottom of a 13 x 9-inch greased baking dish. Top with sausage, sprinkle with cheese and pour eggs over the top. Refrigerate overnight. Bake at 350° for 50 to 60 minutes. Serves 10.
Place cake mix in a large bowl. Add remaining ingredients. Mix on low to blend. Beat on high for 4 minutes. Pour into a 9 x 13-inch greased and floured pan. Bake at 350° for 45 to 50 minutes until done.
Mix sugar, butter and eggs. Add milk, vanilla and flour. Pour in greased 9 x 13-inch pan. Sprinkle with cinnamon and sugar. Spread cherry filling (or your favorite filling) on top. Bake at 375° for 30 minutes. Drizzle powdered sugar frosting (powdered sugar and milk) on top.
Brown the ground beef. Mix all other ingredients together, except cheese. Place in baking dish. Cook for 30 minutes. Top with cheese.
Place all ingredients into a covered bowl; shake to coat olives with the marinade. Leave at room temperature for at least 2 hours.
Peel and cut into 1-inch cubes enough zucchini to make a gallon. Let stand in 1 gallon water with 1 cup lime added for 24 hours. Rinse four to five times. Mix sugar, vinegar and pickling spices. Pour over rinsed zucchini and let stand 24 hours. Then add food coloring and simmer for 30 minutes. Pack in sterilized jars and seal.
Mix dry ingredients. Add milk, eggs and shortening. Bake at 450° for 25 to 30 minutes.
Drain pineapple, reserving juice. Add enough water or juice to make 2 1/2 cups liquid. Bring to a boil in large saucepan and stir in rice, 1 tablespoon of the butter and salt. Cover tightly and simmer 20 minutes. Remove from heat and let stand, covered, until all liquid is absorbed, about 5 to 10 minutes.
Cut broccoli into bite-size pieces. Combine all ingredients. Use just enough mayonnaise to bind ingredients together.