HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients. Pour into greased pie pan. Bake in 350° oven for approximately 45 minutes.
Mix all ingredients and shape into patties. Brown quickly on both sides. Cover with barbecue sauce and bake in oven at 325° for 15 to 20 minutes.
In a shallow bowl, using a wire whisk or fork, beat the egg and egg whites until foamy. Add milk, vanilla, cinnamon and nutmeg. Beat well; set aside. Preheat the oven to 200 degrees. Lightly spray a large non-stick skillet with vegetable cooking spray; heat over medium heat. Dip 4 slices of bread into the egg mixture, turning to coat and draining excess back into dish. Place bread slices in prepared skillet. Cook until golden brown, turning once, about 1 to 2 minutes per side. Transfer cooked slices to a plate; keep warm in oven. Dip remaining slices in egg mixture, cook as directed. Spray skillet with vegetable cooking spray as needed. Divide French toast amoung serving plates. Sprinkle with cinnamon sugar and top with maple syrup. Serve immediately. Serves 4.
Melt together chocolate bits and oleo. Cool. Add nuts and marshmallows and mix. Line aluminum foil box with foil. Sprinkle with coconut. Pour batter over top of this and firm log gently. Sprinkle coconut over all. Fold over aluminum foil and press gently. Refrigerate. Cut in small slices to serve.
Saute onion in 1 tablespoon of butter. Add hamburger and cook until almost done. Drain. Add green pepper and cook until tender. Add taco sauce.
Trim top and side crusts from bread, leaving bottom crust intact. Make diagonal cuts, 1 inch thick, through the bread, but not through the bottom.
Combine apple, celery and coconut. Sprinkle with lemon juice. Mix oil, orange juice, salt and paprika in a separate container. Fold in apple mixture. Dot with plum jelly after arranged on bed of lettuce. Serves 3.
Saute green pepper, onion and celery in margarine. In mixing bowl, blend herb seasoning, crabmeat, egg, catsup, mayonnaise and pepper. Add green pepper, onion and celery. Mix well. Roll into small balls. Spray cookie sheet with Pam. Place balls on cookie sheet. Bake 20 to 30 minutes at 325°.
Cut bread in half lengthwise. Hollow out each to about 1/4-inch. Mix all the ingredients and stuff into the bread. Wrap in foil and chill until firm. Slice.
Preheat oven to 375°. Prepare Bundt pan by coating the inside with cooking spray or butter and set aside.
Mix powdered sugar and cocoa together in a ziploc bag. Pour in bowl. Lay stick of butter on top of mixture. Add cream to mix over butter. Do not stir. Microwave on high for 2 minutes. Remove and stir well until thick. Butter dish; pour into dish and let stand or refrigerate until firm.
Melt butter in saucepan. Stir in lime juice, salt, pepper and garlic powder. Mix well. Remove from heat and set aside. Place fillets in a shallow baking dish. Brush each fillet generously with lime-butter sauce. Broil for 5 to 8 minutes or until fish flakes easily with a fork. Remove to a warm serving dish. Spoon pan juices over each fillet. Garnish with lime and parsley, if desired. (I usually do the whole recipe in a skillet so I don't have to clean the oven!) Serves 2.
Beat eggs until foamy, add vanilla, oil and zucchini. Sift together dry ingredients and add to liquid ingredients. Pour batter into 2 greased loaf pans. Bake for one hour at 325°.
Combine flour, butter and brown sugar and press into 8 x 10-inch pan. Bake at 350° for 20 to 25 minutes. Cool and break up; leave in pan.
Coat short ribs in mixture of 2 tablespoons of flour with salt and pepper. Melt shortening in large skillet or slow cooking pot with browning unit; add ribs and brown on all sides. Pour off excess fat. In slow-cooking pot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard and chili powder. Cover and cook on low for six to eight hours. Turn control to high. Thicken with 2 tablespoons of flour that has been dissolved in a small amount of the meat juices. Cook on high for 10 minutes or until slightly thickened.
Preheat oven to 350°. Combine cream cheese and milk, blending until completely smooth. Stir in chipped beef, onion, green pepper, garlic pepper and ginger. Fold in sour cream. Pour beef mixture into a glass pie plate or shallow baking dish. In a small skillet, saute nuts in butter until thoroughly glazed. Sprinkle nuts over beef mixture. Bake 20 to 25 minutes or until heated through. Serve hot with crackers. Yields 12 to 15 servings.
Mix ingredients. Sugar or sweeten to taste. Wait 24 hours to eat. Will last up to 2 weeks in refrigerator.
Heat oven to 350°. Grease an 11 x 7-inch pan. Mix flour and baking powder. In large bowl, beat butter and confectioners sugar with mixer until fluffy. Beat in egg and lemon peel. With mixer on low speed, gradually add flour mixture. Remove 2/3 dough. With floured fingers, pat remaining dough over bottom of pan. Spread pie filling over dough to edges of pan. Roll reserved dough into 1-inch balls. Flatten slightly and place evenly on pie filling. Bake at 350° for 30 minutes, or until golden brown. Cool in pan. Dust with powdered sugar before cutting. Makes 18.
Butter a 1 1/2-quart casserole. Heat oven to 375°. In a medium bowl, beat eggs, flour, milk and baking powder with rotary beater until smooth.
Mix butter and sugar. Then add flour, vanilla and pecans. Roll by hand into small balls. Place on baking sheet. Bake at 350° for about 30 minutes. Roll in confectioners sugar while hot. Cool, then roll again in confectioners sugar.
Cook the noodles according to package directions. Cut chicken into bite size pieces. Saute in a large skillet or Dutch oven. Saute chopped onion and mushroom slices (small can if halving recipe). Add chicken. Stir. Add spaghetti sauce, Italian seasoning, oregano and garlic. Stir. Heat through, 10 minutes. Grate Mozzarella cheese. Combine 2 egg whites, parsley flakes (to taste) and a large container of cottage cheese. Spread small amount of sauce on bottom of Pyrex dish (sprayed with Pam, Mazola, etc.). Layer noodles, cottage cheese mix, Romano cheese, sauce, Mozzarella cheese, etc. Cover with foil. Bake 1 hour at 350°. Let set 15 to 20 minutes before serving. Makes two 9 x 13-inch dishes.
Preheat oven to 350°. Beat eggs together; add 1/2 of container of half and half. Mix in cooked meat and vegetable (couple slices each). Use your own judgment how much. Mix in 1 to 2 cups of cheese. Pour into pie shell. You may have enough for 2. Sprinkle with pepper. Cook until quiche is firm, about 30 to 45 minutes. (You can check with a fork. It will be fluffy and not too runny.)
Bring water to a boil in large saucepan. Add salt. Stir in grits slowly. Reduce heat to low. Cover. Cook 15 to 20 minutes, stirring occasionally, until thickened. Remove from heat. Stir in cheese, margarine and Worcestershire sauce. Stir 1/4 of the mixture into the eggs, then combine with remaining grits. Pour into greased 1 1/2-quart baking dish. Bake at 350° for 45 minutes to 1 hour until set and lightly browned. Knife should come out clean.
Bake at 350° for 30 minutes. Ice with Caramel Icing.
Set aside first 5 ingredients. Place remaining ingredients in saucepan on stove. Boil 3 minutes. Pour over cabbage. Cover and let stand on countertop for 3 hours, then refrigerate. Keeps for 2 weeks.
Bone chicken. Place in the bottom of an 8 x 8-inch pan. Place the package of Doritos on top of the chicken. In a mixing bowl, combine mushroom and chicken soups, broth and Ro-Tel. Mix until lumps are gone. Pour this mixture over the Doritos and top with cheese. Bake at 350° for 30 minutes.
Slit unshelled shrimp down back, cutting 3/4 way through to remove sand veins. Marinate shrimp for 2 hours in mixture of remaining ingredients. Place shrimp in a broiling pan and pour marinade over shrimp. Broil 7 or 8 minutes, turning once. Use as appetizer. Serves 4.
Place eggs, sugar and vinegar in double boiler. Cook, beating constantly until thick and smooth. Remove from heat. Add butter and cool. When cooled, fold in whipped cream, fruit and marshmallows. Pour in mold and chill 24 hours. Serve on crisp lettuce.
Mix ingredients together (tuna, noodles, soup and olives). Top with grated cheese. Bake at 350° for 15 minutes, covered, and 15 minutes uncovered.
Beat the eggs with mixer at high speed for 5 minutes. Gradually add the granulated sugar. Stir in the pumpkin filling, lemon juice, plain flour, baking powder, cinnamon, ginger, nutmeg and salt. Spread in greased (spray Pam) 15 x 10 x 1-inch pan. Top with nuts. Bake at 370° for 15 to 20 minutes. Turn out on towel sprinkled with powdered sugar. Roll at narrow end, cloth and cake together. Let cool. Unroll and spread filling on cake and re-roll.
Soften cream cheese at room temperature. Add half and half, butter, sugar, lemon juice, lemon peel, vanilla and salt. Beat until fluffy. Tint pale yellow with food coloring, blending well. Add more sugar or cream, if necessary, for good spreading consistency.
Mix together well the flour, sugar, baking powder, soda, salt and yeast. Mix in shortening. Add buttermilk and mix well. Turn out on lightly floured board. If needed, add more flour to make soft dough. Shape as desired. Bake in a 400° oven for 15 minutes or until lightly browned. The dough may be stored in the refrigerator before baking. Dough does not have to rise before baking.
Put egg whites in bowl. Throw salt over them. Beat until foamy. Sift in the cream of tartar. Beat this until it will stand alone in bowl. Sift in the sugar, a tablespoon at a time. Stir. Sift in the flour. Stir vanilla just enough to mix. Angel food pan should be rinsed with cold water. Put in cake pan. Set oven at 325°. Bake for 1 hour or a little longer if it needs browning more. Invert pan on wire rack for 1 hour before removing cake from pan.
Preheat oven to 425°. Sift flour, baking powder, salt and sugar together. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once and stir until dough follows fork around bowl. Place dough on lightly floured surface, gently patting out dough to 3/4-inch thick. Use either small biscuit cutter or a knife which works quite well in getting the desired size and a unique shape. They can be cut into miniature diamonds or any shape desired. Bake at 425° for 10 to 12 minutes on an ungreased cookie sheet. Yield: 8 to 10 tiny biscuits.
Cream the butter and sugar until light and fluffy. Add 1 egg, honey and extract and mix well. Combine flour and baking soda and beat into butter-sugar mixture. Batter will be very stiff. Using your hands, roll small pieces of dough into size of a large marble. Place on buttered baking sheets. Flatten with bottom of a heavy glass. May have to dip glass in flour. Place almond on each cookie and paint each cookie with egg-water. Bake at 375° for 10 minutes. Makes 4 dozen.
Preheat oven to 350°. Prepare cake mix as package directs. Pour batter into well greased and floured 10-inch Bundt pan. In small mixing bowl, beat cream cheese, margarine and cornstarch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla until smooth. Pour evenly over cake batter. Bake 50 to 55 minutes. Cool 15 minutes. Remove from pan. Sprinkle with confectioners sugar.
Grease and flour a Bundt tube pan; sprinkle nuts into bottom of the pan. Place cake mix and pudding mix in a bowl. Add 1 tablespoon rum, oil, eggs and 1 cup water; mix for 2 minutes. Pour into pan; bake at 325° for 50 minutes, or until done. Remove from oven.
Combine all ingredients, except the last three; bring to a boil. Pour into a bowl. Float orange slices and lemon slices, topped with half a cherry. Red food coloring may be added, if desired. Yield: 20 punch cup servings.
Mix all ingredients together in one bowl. Pour into casserole dish. Bake 1- 1 1/2 hrs. at 350°.
Mix all ingredients together. Pour into ice cream cones with flat bottoms (fill cones completely). Set in a loaf pan and cook at 350° for about 20 minutes, or until they spring back when touched on top. Top with your favorite icing.
Wash, cook and drain spinach. Combine spinach, soup, egg, nutmeg and cheese. Put in a 2 to 3-quart casserole. Toss bread crumbs in melted butter; add garlic and red pepper. Sprinkle bread crumbs over the top of casserole. Bake at 350° for 1 hour.
Heat oven to 350°. Grease 12 muffin cups (mini muffin pans work great too).
Heat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Beat eggs in a large bowl. Stir in water. Add Bix-Mix and beat. Add mustard and 1 cup cheese. Mix thoroughly. Turn batter into pan. Sprinkle with remaining cheese. Dot with butter. Bake 45 minutes. Cool in pan for 15 minutes. Remove and cool on rack before slicing. The slices are great toasted and served with chili or a green salad. Also makes great croutons.
Heat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan or 3 (20 ounce) cans. Mix sugar, shortening and egg thoroughly. Stir in milk. Blend in dry ingredients and stir in. Add nuts and bananas. Pour into pan and bake 60 to 70 minutes. Cool thoroughly before slicing.
Combine the coconut, peanut butter, cracker crumbs, vanilla, oleo, sugar and nuts. Melt the wax and chocolate together; roll the first mixture into small balls and dip in chocolate mixture. Place on waxed paper to dry.
Soften cream cheese to room temperature. Mix together cream cheese and marshmallow cream until well blended. Gradually beat in brown sugar and continue beating on low speed for 5 minutes, until well blended and brown sugar is well dissolved. Excellent for dipping strawberries or your favorite fruit.
Mix the mashed potatoes into the hot water on the mixer, using a flat beater. Add the salt, cream cheese and sour cream. Mix well. Add the grated cheese and the green onions. Blend in. Pour into a buttered deep pan. Sprinkle with paprika. Bake at 350° for 1 hour or until hot through.
Mix with mixer for 5 minutes. Then add another 1/4 cup flour and 1/4 cup water. Mix again for 2 minutes. Put dough on a pizza pan. Take rolling pin and roll north, south, east and west. Then roll northwest, northeast, southeast and southwest. Then take tomato sauce and spread on dough. Sprinkle Mozzarella cheese on tomato sauce. Put in oven at 450° for 10 minutes. Take out and enjoy.
Beat egg; stir in milk and oil. Mix in other ingredients just until flour is moistened. Batter should be lumpy. Bake at 400° for 20 to 25 minutes.
Mix soda and dates. Pour hot water over them; let cool. Add margarine; let melt. Add other ingredients in order given. Bake at 325° until done.
Mix the first 8 ingredients, except chicken, and pour in large mixing bowl. Cut chicken breasts and put into mixture; let stand overnight. Toast bread and roll fine into bread crumbs. Melt butter and shortening together. Take chicken out of mixture (you may want to wipe some off). Roll in bread crumbs and put in baking dish. Pour half of melted butter and shortening over it. Bake 45 minutes at 350°. Pour rest of butter mixture over chicken and bake 10 to 15 minutes longer.
In a clean 13-ounce coffee can, mix together the milk, cream, juice and vanilla. Put on the lid and place the can in a clean 34-ounce coffee can. Fill the remaining space in the large can with ice and cover the ice with salt. Put on the lid and place the can on the floor. Roll the can back and forth for 10 minutes. Open up both cans. Scrape down the sides of the smaller can and stir in 1 cup strawberries. Replace the small lid. Pour out the excess water out of the larger can and add more ice and salt. Put larger lid back on and roll the cans for 5 to 7 more minutes. Makes 8 small servings.
Mix together apples, sugar and nuts and let stand 1 hour or overnight. Sift together flour, salt, soda and cinnamon. Add to apple mixture. Add cooking oil, eggs and vanilla and blend well. Bake in tube pan for 1 hour and 15 minutes at 325°. Make toothpick test to see if done. Let cool before removing from pan.
Drain juice off pineapple. Add pineapple to dry Jell-O. Add cottage cheese; stir. Add whipped cream, stir and refrigerate.
In a mixing bowl, cream butter and sugar. Add egg and extracts. Stir in flour; mix well. Chill several hours. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with a 2 1/2 or 3-inch heart shaped cookie cutter. Place on an ungreased baking sheet; sprinkle with sugar, if desired. Bake at 375° for 8 to 10 minutes or until lightly brown. Makes 3 1/2 dozen.
Mix ingredients together with electric mixer. Dissolve jello and water together. Pour into greased tube pan. Do not open oven door before the 50 minutes are up. This is a very temperamental cake. Do not substitute any ingredients. It will not turn out right if you do.
Combine pineapple, jello and sugar. Let come to a boil, then let cool. Then add cream cheese, apricot baby food and Cool Whip, mixing well together. Refrigerate until chilled.
In pan drippings, over medium heat, add flour and stir until browned. Gradually add hot milk; cook, stirring constantly, until thickened and bubbly. Add salt and pepper. Serve hot over mashed potatoes or biscuits.
Mix together all wet ingredients except grated cheese. Do not cook noodles. They'll cook in the casserole. Layer in a 13 x 9-inch casserole: 1/2 the noodles, 1/2 crab mixture and 1/2 grated cheese. Repeat. Cook 1 hour at 350°. Let stand 15 minutes before serving. This freezes well. Serves 8.
Preheat oven to 325°. In a mixing bowl, beat together eggs, sugar, milk and vanilla. Stir in rice and dates. Pour into a lightly greased 1-quart casserole. Bake for 45 to 50 minutes, stirring 20 minutes, or until set.
Mix the melted butter with the sugar. Add the peanut butter and Rice Krispies. Mixture will be soft. Refrigerate until cooled. When cooled, form into small balls. Dip in the melted chocolate chips and paraffin wax. Place on wax paper.
In skillet, brown zucchini and onion lightly in oil; remove from skillet and place in bottom of shallow 1 1/2 to 2-quart baking dish. In same skillet, brown beef; pour off fat. Stir in tomato sauce, garlic, salt and cinnamon; spoon over zucchini and onion. Blend egg and cottage cheese; spoon over meat. Sprinkle Parmesan cheese over cottage cheese. Bake at 350° for 30 minutes. Makes 6 servings.
Mix all ingredients adding eggs one at a time, beating about one minute after each. Bake at 350° for 30 minutes. Makes 3 or 4 layers or bake in 9x13 inch pan.
Slice pickles, onions and peppers and mix. Add 1 tablespoon salt and mix. Cover and place in refrigerator for 2 hours. Stir after 2 hours and drain off any liquid. Add vinegar, sugar and the celery seed. Mix thoroughly. Let stand for 4 hours, mixing about every hour. Place in jar and refrigerate. Use as desired. Recipe will feed 8.
Simmer large chicken until tender. Let cool in broth. Remove meat from bones in small chunks.
Place sugar in heavy saucepan. Cook over low heat until it's liquified and golden brown. Add water; stir until sugar is dissolved. Add syrup and simmer 2 to 3 minutes. Layer bread, raisins and half the cheese in 1 1/2-quart buttered casserole dish. Pour syrup mixture over bread and top with rest of cheese. Cover and bake at 350° for 30 minutes.
Brown onions in butter for about 4 minutes. Add broccoli and simmer for 8 to 10 minutes. Add cream of chicken soup, cup of cooked rice and small jar Cheez Whiz. Simmer for 15 minutes.
Cook the rice; combine with all of the ingredients. Bake in casserole at 350° for 35 or 45 minutes, stirring twice.
In large bowl, combine soup and milk. Stir in cooked macaroni, cheese and salsa. Spoon into 3-quart dish. Bake at 400° for 20 minutes. Stir, sprinkle chips over macaroni mixture. Bake 5 minutes or until bubbling.
Mix butter (or cream) and sugar into good spreading texture, ready to spread on biscuit halves and toast to lightly browned. Place toasted biscuits in cereal dishes and pour scalded milk over the toast. Use your own judgement on amount of butter (or cream), sugar and flavoring to add to milk.
This is a delicate dish. Bread cutlets with flour, then salt and pepper them. Brown in hot oil individually and remove. Place cutlets back in pan (do not crowd). Pour on Marsala wine and simmer for 2 minutes. Add 1/2 cup chicken broth, sprinkle with chopped parsley and squeeze whole lemon on top. Add salt and pepper to taste. Simmer about 2 or 3 minutes. Keep warm in pan with cover.
Beat sugar, eggs and salt until lemon colored. Add the butter and flour and blend well. Add milk; fold in 1 cup coconut. Pour into shell and top with the rest of the coconut. Bake at 325° for about 60 minutes.
Alternate layers of potatoes, green pepper and onion in Pam-sprayed baking dish; season each layer with salt and pepper. Mix mushroom soup and milk; pour over potatoes. Cover and bake in 350° oven 1 1/2 hours. Serves 8.
Mix well and pour into	greased loaf pan. Bake at 325° for 1 1/2 hours.	Great with kettle of soup.
Place in a 1 1/2-quart baking dish the bread crumbs. Blend in remaining ingredients. Place in baking dish in pan of hot water 1 inch deep. Bake until knife comes out clean. Serve warm with lemon sauce. Bake at 350° for 40 to 45 minutes. Serves 6.
Add most of one jar of Prego to ground beef. Cream together sour cream and cream cheese. Pour a little sauce to the bottom of a lasagne pan. Cover with 1/2 spaghetti; spread on 1/2 creamed mixture. Sprinkle on 1/2 cheese. Cover with 1/2 sauce. Repeat layers, adding sauce last. Sprinkle on remaining Mozzarella. Bake in preheated oven at 350° for 45 to 50 minutes.
Stir together pie filling, cherries and 2 tablespoons flour. Stir in almond extract. Place in lightly greased 8-inch square baking dish. Trim crusts from bread slices and cut slices into strips. Arrange bread strips over fruit mixture in pattern of choice. Stir together remaining 2 tablespoons of flour, sugar, butter, egg and lemon rind. Drizzle over bread strips. Bake at 350° for 35 to 40 minutes.
Mix sugar, butter and milk together and boil 1 minute. Remove from fire; add chocolate chips. Beat until thick.
Cover chicken with water. Add salt and minced onion. Boil until tender. Cut into bite-size pieces. Place chicken in large casserole dish. Pour chicken broth over the chicken. Spread soup over top.
Mix well, then roll into round balls. The candy probably could be formed into a long roll and sliced.
Bring water to a boil. Add tapioca, cinnamon and sugar. Cook about 6 to 8 minutes, stirring constantly, until tapioca is clear. Remove from heat. Add cherries and juice; mix well. Serve hot or cold. Add a few drops of red food coloring. May serve with cream.
Mix altogether and pour in unbaked pie shell (9-inch). Bake 45 minutes at 350 degrees.
Prepare pie mix according to package directions. Melt oleo; pour in 11 x 13 x 2-inch baking dish. Place dough in bottom of pan and flatten. Bake for 15 or 20 minutes or until done. Pour rest of ingredients (peaches, juice and 1 cup of sugar on top of dough). Make second crust and place on top of ingredients. Make slits in dough and pour 1/2 cup of sugar on top. Bake at 375° approximately 35 to 45 minutes or until done (brown).
Heat milk until scalding hot. Add to Jiffy mix and mix well. Mixture should be stiff. Allow to cool, then stir in 1 small egg. In a small amount of cooking oil, fry on both sides until golden brown.
Drain cherries, mix with pineapple and cook over low heat until mixed. Add flour, sugar, coloring and cook until thick. While still warm, add jello and bananas. Cool and add nuts. Pour into baked pie shell and chill. Cover pie with whipped cream before serving. Wonderful.
Brown meat with onions and green pepper in a large skillet. Add beans with liquid to meat after all redness is gone. Pour in tomato sauce, salt and chili powder. Stir and simmer on low heat. Occasionally, stir until chili is desired thickness, about 45 minutes. Makes 4 to 5 servings.
Mix tuna, cheese, onion and Miracle Whip together. Spoon into buns. Wrap in foil. Bake at 350° for 30 minutes.
Peel and slice cucumbers and onions into a 1 gallon jar. Add salt, then cover with water for 3 hours minimum. Drain and rinse. For the juice, mix remaining ingredients. Bring this to a boil, then add pickles and cook for 10 minutes. Put in clean, hot jars and seal.