HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare pastry as directed below. Place a layer of tomato slices on the pastry shell. Combine the sugar, spices and cornstarch and sprinkle some of this mixture on top of the tomatoes; repeat layers until tomatoes and spices are used up. Sprinkle vinegar over top and dot with butter. Roll out remaining pastry, fit on top of pie; flute edges together and make a vent slit. Bake in a preheated oven at 425° for 20 minutes and then reduce temperature to 375° and bake for 40 minutes more. Serve lukewarm with a slice of Cheddar cheese, if desired.
Drain salmon; drain and mash. Add broken up bread that you soaked. Beat up eggs and add other seasonings and mix well. If too soft to roll, put cracker crumbs in a plate and take enough of mixture to make a ball and roll in crumbs to be firm. Fry in enough grease, turning it twice so it will be golden brown. Drain on brown paper. Makes 5 croquettes. Can be made into patty.
Boil macaroni until done; drain. Heat oven to 350°. Place cooked macaroni, cheese, salt and pepper in alternate layers in buttered oblong baking dish (11 1/2 x 7 1/2 x 1 1/2-inch), ending with a layer of cheese on top. Pour milk over all. Sprinkle with paprika. Bake 35 to 40 minutes or until golden brown on top. Serve hot from baking dish. Makes 6 to 8 servings.
In a large pie plate spread the cream cheese on the bottom. Next spread the beans over the cream cheese and then slice the cheese over the beans. Cover with wax paper. Heat in microwave oven for 4 minutes. Serve with tortilla chips.
Reserve liquid. Keep separate. Make cream sauce using Pet or Carnation milk and all liquid from oysters. If more liquid is needed, use some from corn. Mix with corn and oysters. Top with buttered Ritz crackers, crumbled. Brown lightly.
In a 9 x 12-inch baking dish sprayed with food release, layer 4 to 5 tomatoes (that have been quartered), layer the zucchini (sliced), layer the yellow squash (sliced), layer the onion (thinly sliced) and layer the fresh mushrooms (sliced). Sprinkle on top of each the seasonings. Bake at 400° for 20 to 25 minutes uncovered.
Soften cream cheese. In medium bowl, beat cream cheese with a fork until smooth. Gradually stir in pineapple, half of the nuts, green pepper, onion and seasoning salt. Shape into a ball and roll in remaining nuts. Wrap in plastic wrap and refrigerate overnight to let flavors blend. Serve with party crackers, etc.
Line 9 x 13-inch pan with foil. Roll dressing into fine crumbs. Put in plastic bag. Dip chicken in buttermilk, then in bag with crumbs and shake until covered. Place in pan. Sprinkle with paprika. Bake 1 hour in 350° oven or until done. Yields 4 servings.
Combine all ingredients. Bring to a boil. Turn down and simmer 30 minutes. Keep warm to serve. Serving size 1/2 cup; 79 calories, 0 fat, 0 cholesterol, 119 mg. sodium.
Boil margarine, sugar, egg and dates 4 minutes on low heat, stirring all the time. Add Rice Krispies and chopped nuts. Roll in marble size balls and roll in coconut or powdered sugar. Very good; large recipe.
Boil noodles until done. Drain and mix all the ingredients in a large bow. It can be served hot or cold. Use grated cheese if desired.
Brown ground beef in skillet. Melt Velveeta cheese in microwave oven. Mix cheese and beef together in bowl and add picante or salsa sauce to your taste. Dip Tostitos or tortilla chips.
Place peeled and diced apples in baking dish topped with sugar. Combine other ingredients; mixture should look crumbly. Pour on top of apples. Bake at 375° for 35 minutes. Cool. Serve with Cool Whip.
Combine seafood, vegetables, mayo, Worcestershire, salt and 3/4 cup bread crumbs. Put into a large casserole dish. Mix remaining crumbs with melted butter and sprinkle on top of seafood mixture. Bake at 350° for 30 to 45 minutes or until crumbs are browned.
Soften or melt butter. Mix all ingredients well. Press onto ungreased cookie sheets. Bake at 325° until firm, with bottoms lightly golden. Cool cookies on a wire rack. When cool, decorate with confectioners sugar and water and colored sugars.
Mix in order given, then pour into 9-inch pie shell and bake at 350° for 1 hour. Use frozen shell or a raw shell. Either one works fine.
Boil noodles according to directions. Drain. Combine noodles, tuna, mayo, celery, onions, peas, green peppers and salt. Blend soup and milk and heat. Add cheese and cook until cheese melts. Add noodle mixture. Pour in casserole and bake at 450° for 25 minutes. Top with chips or French onion and brown.
Layer vegetables in order given. Seal with mayonnaise. Cover with cheese. Sprinkle on sugar. Cover and chill 24 hours. Don't mix until ready to serve.
Put vegetables in 9 x 13-inch pan. Put diced chicken on top. Pour gravy over entire mixture. Make stuffing mix as directed. Put on top of mixture. Bake 1 hour at 350°.
Prepare pistachio pudding as directed. Drain the liquid from the can of pineapple. Combine the pudding and pineapple. Let chill. Serve with Cool Whip topping, if desired.
Combine water and milk; heat to simmer. Add the cornmeal, salt, sugar and butter; stir over medium heat until mixture is thickened, about 5 minutes. Remove from the heat. Beat the eggs with baking powder until they are very light and fluffy, then add to cornmeal mixture, mixing well. Pour into greased shallow baking dish. Bake at 350° for 45 to 50 minutes. Serve hot.
Mix together cake mix, egg and margarine. Press in the bottom of a 13 x 9 x 2-inch pan that has been greased. Mix together sugar, cream cheese and eggs. Spread on top of cake mix. Bake in a 350° oven for 30 minutes or until browned.
Cut ingredients into small pieces; mix together except for mushrooms and tomatoes. You will add them before serving.
Thaw potatoes for 30 minutes. Mix all ingredients together. Put in a 9 x 13 baking dish coated with cooking spray. Bake at 350° for 1 hour or until potatoes are tender.
In chicken broth, add bell pepper, celery, onion and spaghetti. Cook until spaghetti is tender. Put in long casserole dish. Spread 1 cup cream of mushroom soup over top. Cover top with cheese. Bake at 375° until cheese is melted.
Cut and peel apples. Put apples, sugar, cinnamon and water into pan. Cover and cook at medium heat (simmering) for 15 to 20 minutes. Let the apples cool, then mash them, with a fork or potato masher. Enjoy!
In the top of a double boiler, melt marshmallows and margarine. Pour over a large pan of popcorn. Butter your hands and shape the popcorn into balls. Optional: Dip popcorn ball in melted caramel candy and put peanuts on it. Cool and eat. Makes 20 balls or 40 small balls.
Combine together flour, nuts, melted butter and salt. Press into the bottom of a greased 9x13-inch baking dish.
Make jello according to directions. Add all ingredients but Miracle Whip and mix well. Then add Miracle Whip and mix well. Pour in mold and chill.
Put apples, sugar and oil in large mixing bowl. Let stand a few minutes. Add everything else. Stir so everything is glued together.
Beat egg yolks and butter. Sift first 4 ingredients. Mix. Beat egg whites until stiff and fold into the batter mixture. Add corn. Bake in a greased frying pan over medium heat until golden on both sides.
Combine cake mix, egg, butter and water; mix well. Fold in walnuts. Spread on foil wrapped pizza pan. Bake for about 15 minutes at 350°. Cool. Spread on whipped topping. Next, arrange fruit in circular pattern. Heat apricot jelly and 1 to 2 tablespoons water until well blended. Brush on fruit. Chill at least 30 minutes.
In large bowl, combine eggs, V-8 juice, onions, celery, bread crumbs, soup mix and pepper. Crumble beef over mixture, slowly mixing well. Shape into 4 loaves. Put in 4 loaf pans, setting 2 pans each into 13 x 9 baking pans. Bake at 350° for 45 minutes.
Heat milk and marshmallows in a 3-quart saucepan, stirring constantly until marshmallows are melted. Cool. Combine banana puree and lemon juice. Beat eggs until foamy in a large mixing bowl; gradually add sugar and beat until thickened. Add cream, vanilla and salt; mix thoroughly. Blend in marshmallow mixture, bananas and cherries. Chill; churn-freeze.
Slice zucchini into 1/2-inch rounds. Cover the slices with pizza sauce, sauteed onions, herbs, chopped olives and cheese. Put under broiler until toppings are hot.
In large bowl, mix flour, cinnamon, cloves, baking powder, soda, salt and pepper until blended. Finely chop raisins, almonds and apple. Add to flour mixture and mix well (with hands is easiest). In large bowl, beat eggs and brown sugar until thick and pale. Stir into flour mixture and mix well. Chill 1 hour. Heat oven to 350°. Lightly grease cookie sheets. Form into 1-inch balls. Place 2 inches apart on cookie sheets. Bake for 10 minutes. Let cool on sheet 1 minute before removing.
In 2-quart glass measuring cup with handle, combine sugar, syrup, water and salt. Microwave on High 5 minutes. Stir until sugar dissolves. Cook on High 6 minutes. In large mixer bowl, beat egg whites until stiff peaks form. While beating at low speed, slowly pour hot syrup into egg whites. Continue beating until mixture loses its gloss, about 10 to 12 minutes. Blend in vanilla (and nuts, if desired). Quickly press candy mixture into buttered 9-inch square dish. Let stand until firm. Makes 1 1/2 pounds.
Split Twinkies and layer in a 9 x 9 x 13-inch pan. Mix Cool Whip and dry pudding mix until well blended. Spread over Twinkies. Pour strawberries and juice on Twinkies. Poke holes in cake and let the juice run through.
Cut turkey in thin pieces; set aside. In medium bowl, mix soup, sour cream, vermouth and mushrooms. Spread about 1/3 mushroom mixture in bottom of 12 x 8-inch dish. Arrange turkey pieces, overlapping slightly. Place broccoli on top. Spoon remaining mushroom sauce over broccoli. Sprinkle with cheese. Bake at 450° for 20 minutes.
Dissolve yeast in warm water. Add powdered milk, honey and salt. Add flour, a little at a time, until mixture forms a ball. Knead. Let rise 15 minutes. Divide into 12 balls. Roll each ball into bread stick. Place on a greased pan. Brush with melted butter and sprinkle with seasoning salt or garlic salt and Parmesan cheese, if desired. Let rise 20 minutes. In 400° oven, bake for 15 minutes. Makes 12.
Precook onion and garlic in olive oil, then add beef and pork cubes. Add the rest of ingredients and simmer for 3 hours.
Mix all ingredients together and pour into an unbaked pie shell. Bake at 350° for about 1 hour. Makes 1 pie.
Cook noodles and rinse. Combine other ingredients; pour over noodles and chill.
Boil chicken and dice. In a bowl, mix soup and sour cream. Pour this over chicken. Crumble the crackers over the soup mixture. Sprinkle this with the poppy seed. Pour the melted margarine over the top of the crackers. Bake 30 to 40 minutes at 350°.
Beat sugar, eggs, flour and milk together. Heat slowly on low heat. Add "chopped" Milky Way bars; stir and cook until most of candy is melted. Add vanilla. Pour into ice cream freezer; add 1/2 gallon cold homogenized milk. Freeze and enjoy.
Heat oven to 425°. Brown ground beef in skillet; add onion. Add enchilada mix, tomato paste and water. Simmer for 5 to 6 minutes. Add beans and mix together. Put in casserole dish and place in oven.
Melt butter over low heat. Stir in flour, dill, salt and pepper. Add milk all at once. Cook and stir mixture until it thickens and bubbles. Blend in mayonnaise and onion. Fold in cooked potatoes. Spoon into serving dish and sprinkle with paprika. Garnish with parsley. Makes 4 to 6 servings.
Brown steak and onion in oleo. Blend in flour and all other ingredients except sour cream and noodles. Cook on low heat at least 1 hour. Gently stir in sour cream and warm (do not boil). Serve over hot noodles. Serves 6.
Combine broth, water and bouillon. Bring to a boil. Add garlic, tomatoes and spinach and return to a boil. Add tortellini and boil for 5 to 10 more minutes.
Chop pepper, onion and celery; saute in small amount of oil. Remove from skillet. Add meat to skillet and cook until done. Cook noodles according to directions on package. Drain, add soup, sauce and mushrooms to noodles. Add meat, pepper, onions and celery to mixture. Pour into casserole dish and top with grated cheese and sliced olives. Heat in oven until cheese melts. Makes a large amount. It can be frozen. I add picante sauce for spicy taste.
Sift together flour, baking powder and salt; set aside. Cream until smooth butter and brown sugar. Blend in and mix thoroughly egg, vanilla and dry ingredients. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350° for 10 to 14 minutes. When cool, place pecan quarters on cookies.
Beat egg whites and cold water at high speed one minute (until stiff but	not dry). Add cream of tartar and salt and beat one minute at high speed. Add sugar gradually and beat one more minute at	high speed. Spread on pie and bake 15 minutes at 350°.
Combine margarine, sugar, milk and cocoa in saucepan. Boil for 1 minute while stirring. Remove from heat. Add peanut butter; stir. Add oats; stir. Drop by spoonfuls quickly onto waxed paper. Cool. Yield: 3 dozen.
Combine sugar, water and oleo in 2 cup glass cup. Microwave on High 1 1/2 to 2 minutes until sugar is dissolved and oleo melts. Place milk in blender; add microwaved ingredients and process until smooth. Refrigerate until needed. Makes 1 cup.
Put water in large pot. Add sliced onions. Cook until onions are translucent. Add beef broth, wine, pepper and bay leaf. Simmer until hot.
Blend sugar and oil. Add eggs. In separate bowl sift dry ingredients together. Add half of mixture at a time and blend. Add pumpkin and nuts. Bake in loaf pans (yields 2) at 350° for 1 hour.
Fill a 9 x 12-inch pan with sliced potatoes. Take soup and water and pour over potatoes. Cook at 350° until done (covered).
Saute onion in 1 tablespoon margarine. Blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Stir in corn and 1/4 cup crumbs. Arrange broccoli in 12 x 7 1/2-inch baking dish. Pour cheese sauce over broccoli. Toss remaining crumbs and margarine. Sprinkle over casserole. Bake, uncovered, at 350° for 30 minutes. To make ahead, cover and refrigerate overnight. Bake, uncovered, at 350° for 45 minutes.
Place macaroni in pan and cover with water. Add a little salt to water. Cook until tender. Drain off all of the water. Place a layer in a baking dish; sprinkle with cheese, a dash of salt, pepper, another layer of macaroni, then cheese, salt and pepper. Beat 2 eggs; add a cup of milk and pour over macaroni. Put a few pieces of butter on top; bake until thick and brown, for 20 to 30 minutes, at 350°.
In a skillet, brown ground beef; drain off excess fat. Stir in tomatoes and jalapeno peppers and taco seasoning mix. Simmer for 5 minutes. Preheat oven to 350°. Using pastry brush, lightly coat both sides of each tortilla with oil. Stack tortillas; wrap in aluminum foil. Place wrapped tortillas in oven; heat for 10 minutes. Remove tortillas, but leave oven set at 350°.
Saute chopped	onion in the	2 tablespoons olive oil until soft and lightly browned. Salt and pepper to taste. In large bowl, place green beans, cooked onion, bread crumbs, cheese and 1/4 cup olive oil. Mix well. Place in greased, shallow baking dish or cookie sheet. Spread out over large area, making 1-inch thick over the area.	Bake for 45 minutes in 350° oven. Serves about 10 people.
Combine eggs, sugar, salt and spices. Mix well. Stir in sour cream and raisins. Pour into pie shell. Bake in hot oven at 425° for 10 minutes. Reduce heat to 350° and bake 30 minutes longer or until knife inserted near center comes out clean. Serve warm or chilled.
Brown beef. Saute chopped onion and green pepper. Add beef mixture to undiluted soups. Bring to a boil and simmer 10 minutes.
Mix eggs with	oil and beat for 10 minutes. Add powdered sugar, 1 cup flour and baking powder and mix well. Add anise seed and rest of flour. Mix dough in morning and refrigerate until evening.	Roll out dough 1/4-inch thick (you may use special rolling pin to roll out dough, rolling pin has designs that are	imprinted on dough).	Cut into squares. Place on greased cookie sheets, liberally sprinkled with anise seed. Let cookies set overnight. Bake in morning at 325° for 5 to 10 minutes. Cookies are done when bottoms are brown.
The American Heart Association advises that you keep your fat intake to less than 30 percent of your total calorie intake. But how can you tell?
Mix all ingredients well, except nuts and parsley. Roll mixed ingredients into a ball. Chill overnight. Roll in chopped pecans and finely chopped parsley.
Mix together with enough buttermilk to mix. Bake in hot skillet at 500° until brown.
Preheat oven to 350°. Combine soup, mayonnaise, garlic and pepper in bowl and mix well. Stir in Cheddar cheese. Place frozen vegetables in 9 x 13-inch baking dish. spoon soup mixture over vegetables. Mix to coat vegetables evenly. Bake 35 to 40 minutes. Remove from oven. Sprinkle with fried onions. Return to oven 5 minutes or until onions are golden. Serve immediately. Yield: 12 servings.
Mix oil, sugar and eggs. Combine apples. Add pecans and remaining dry ingredients to mixture. Bake for 1 hour or longer at 300°. Bake in a Bundt pan.
Cube cutlets. Dip in bread crumbs. Brown in margarine. Add 1 can chicken broth and mushrooms. Add Marsala wine to taste. Simmer covered 30 to 40 minutes, until mixture thickens.
Arrange 2 cups rhubarb in pie shell. Beat egg whites until stiff, then beat in egg yolks until blended. Mix flour and sugar; add to egg mixture. Pour over rhubarb. Bake at 350° for 45 minutes. This pie does not need a mearingue. It will be crunchy as it is.
In screw top jar, combine oil, wine, lemon juice, sugar, basil, salt, bottled hot pepper sauce and 1/4 teaspoon pepper. Cover and shake to mix well. Chill. Shake again before serving. Makes 1/2 cup.
Preheat oven to 350°. Grease and flour an 8 x 4-inch loaf pan or an 8-inch square baking pan.
To the flour, add enough milk so the dough is mixed well and kind of sticky. Turn on floured board and add enough flour to dough so you can handle. Pinch off dough according to how large you want the bread. Pat the dough in your hands until it is about 1/4 to 1/2-inch thick. Drop in very hot skillet of cooking oil. They will turn brown and float on top. Turn over to brown the other side. You will be able to tell when they are ready. This makes 10 to 12 medium size fry breads.
In a Dutch oven or large saucepan, saute the onion in margarine until tender. Add water, potato, carrots, celery, bay leaves, thyme and pepper. Bring to a boil. Cover and simmer about 20 minutes or until vegetables are tender. Cube cod and stir in with 1 3/4 cups of the milk. Stir flour into remaining 1/4 cup milk. Stir into chowder. Cook until cod is opaque and chowder is thoroughly heated. Add salt. Serve sprinkled with parsley and a squeeze of lemon. Makes 4 servings. Serving size: 1 serving. Preparation time: 1 hour.
Mix crumbs, sugar and baking powder; add remaining ingredients in order given. Bake in tube pan for 1 1/2 hours at 275°. Increase to 350° and bake 30 more minutes. Put a pan of water under cake while baking.
Mix vinegar, sugar, water and spices. Simmer 10 minutes. Add cucumbers and onion rings, if desired. Boil 5 minutes. Pack cucumber chunks in jars; cover with hot syrup and seal immediately. Or, store in jars in refrigerator. Makes 1 gallon.
Put all ingredients in a bowl and beat 10 minutes. Put into well-greased and floured angel food pan and bake for 50 minutes at 350° to 375°. Serve with whipped cream or powdered sugar.
Combine sugar, butter, cocoa and milk. Bring to a rolling boil. Boil for 3 minutes. Add peanut butter and oatmeal. Mix well and spoon onto waxed paper.
Mix together lard and sugar. Add 1 egg and beat. Blend together with flour, soda and salt. Add buttermilk and vanilla and blend well. Drop by teaspoon and sprinkle with sugar and cinnamon or red hots. Bake 10 to 12 minutes at 400°. Makes 3 dozen cookies.
Shake pieces of meat in bag with flour, salt and pepper. Brown meat in butter and add stock that is mixed with water; simmer 20 to 30 minutes. Stir in sour cream and heat thoroughly. Serve over rice or noodles.
Heat oven to 425°. Spray a 13 x 9-inch pan with cooking spray. Blend baking mix and milk. Turn out onto surface dusted with additional baking mix and knead about 20 times. Pat or roll dough into 1/4-inch thick rectangle, approximately 8 x 14-inches. Spread with soft margarine and sprinkle with sugar and cinnamon mixture. Roll as for a jelly roll. Cut into 1-inch pieces. Place in prepared pan. Bake 15 minutes. Serve warm.
Beat oil, sugar, eggs on high speed for 3 minutes. Sift together dry ingredients, add and stir in remaining ingredients. Beat until batter is smooth. Pour into 3 x 6 or 9 x 5 loaf pan. Bake at 350° for 1 hour. Double batch will give you 12 3 x 6 pans.
Combine all fruits in a large bowl. In a small bowl, combine pineapple juice and pudding mix; mix well. Pour over fruits and gently stir until well mixed. Chill before serving.
Let cheese stand at room temperature for 15 minutes. Then mix all of the ingredients together. Refrigerate just long enough so that it can be rolled into a ball. Roll in chopped nuts, your favorite. Refrigerate until ready to use, overnight is best. Serve on a tray with Club crackers.
Cook broccoli in about 1 cup of water for 5 minutes. Drain broccoli and add cheese, mayonnaise, onion and mushroom soup. Mix together and pour into a casserole dish. Bake at 350° for about 30 minutes. Just before casserole is to come out of the oven, sprinkle with stuffing mix. Remove from oven when mix is brown.
Into ungreased 13 x 9-inch pan, add ingredients in order. Do not stir, but spread each layer out evenly in pan. Pour oleo over top. Bake at 350° for 45 minutes.
Mix together the flour, sugar, baking powder and baking soda. Add shortening, orange juice and egg. Fold in cranberries and nuts. Bake in loaf pan at 350° for 60 minutes.
Mix crushed pretzel sticks, 4 tablespoons sugar and oleo and spread in a 9 x 13-inch pan. Bake at 400° for 6 to 10 minutes. Cool thoroughly.
Cook the carrots in salted water until barely tender. Drain. Mix all other ingredients and pour over warm carrots. Cover and refrigerate overnight, turning carrots occasionally. Drain carrots, but do not discard marinade liquid. Serve carrots on lettuce leaf. Leftover carrots may be stored in refrigerator 2 weeks. Use remaining sauce on green salad.
Preheat oven to 425°. Fill 4 (8-inch) pie pans with rock salt. Place 6 oysters on each plate; set aside. In heavy saucepan, heat 1/2 stick butter until foaming. Add onion and cook until onions clear. Stir in ingredients down to cayenne; add remaining butter. Mix well and simmer a couple of minutes. Spoon mixture evenly on oysters. Top each with bacon piece and bake 8 to 10 minutes or until bacon is done.
Put sauerkraut and water in pot and start cooking. Peel and shred potatoes. Add them to the sauerkraut, cooking on low. Cut the bacon in small pieces and fry until brown. Add to sauerkraut. Put onion in skillet with bacon drippings and cook until clear. Add flour and cook a little longer. Put onion/flour mixture into sauerkraut. Mix well. Continue cooking until potatoes are done.
Make jello according to package. Remove from heat, stir in milk. Pour into mold, dessert cups or torte shells. Sprinkle with lemon rinds. Refrigerate until firm. This is all the milk for 1 day and 1/2 the jello. If you want to dress up the dessert for company, cut a lemon in thin slices and cut through the slice to the center from one side and garnish each torte or cup (you may use lime jello and fresh lime slices).
Mix together first 3 ingredients; spread in 9 x 13-inch pan. Mix together remaining ingredients; spread on top of first mixture. Bake at 350° for 35 to 40 minutes.
In a mixing bowl, combine Jell-O and sugar; set aside. In a saucepan, bring cranberry juice to a boil. Remove from heat and pour over Jell-O mixture, stirring to dissolve. Stir in the cranberry sauce. Chill until slightly thickened. Meanwhile, in another mixing bowl, beat cream cheese, sugar, milk and vanilla until fluffy. Fold in the whipped topping. Spread evenly into pie shell. Beat cranberry topping until frothy; pour over filling. Chill overnight.