HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pizza crust mix as directed. Spread in pizza pan. Scramble eggs (do not let them cook completely done). Fry bacon. Layer eggs and crumbled bacon. Mix cheeses together and spread over pizza. Bake at 425° for about 20 minutes.
Mix up to a stiff batter; divide dough. Roll out each half on a towel. Cut out with biscuit cutter. Grease pan. Cook in oven at 425° or 475° until done.
Mix cream cheese, sugar and vanilla until smooth. In another bowl, beat cream until stiff. Fold into cream cheese mixture.
Combine the cake mix, peanut butter, 1/2 cup butter and eggs. Mix until the dough holds together. Press 2/3 of the dough into the bottom of ungreased 9 x 13-inch cake pan. Reserve the remaining dough for topping
Mix flour and sugar in bowl. Cut in Crisco. Add 2 packages of yeast to warm water, then add beaten egg to yeast water. Mix wet and dry ingredients until well blended. Fill greased muffin tins 3/4 full and bake 20 minutes at 400°. Makes 18 to 20 rolls. Serve warm.
Combine egg, milk, flour and salt. Dip onions in batter. Fry in hot shortening. Drain on absorbent paper. Sprinkle with salt. Yields 5 to 6 servings.
Thaw spinach; dry well, then chop. Combine all ingredients in large bowl. Mix well. Roll into small balls (about 1 1/2 inches). Bake 20 minutes at 350°. Can also be frozen before baking. Makes 4 dozen.
Boil milk, sugar and butter. Beat eggs with reserved milk and add vanilla. Pour hot mixture in egg mixture, beating constantly. Pour into unbaked pie crust and bake for 45 minutes or until firm at 350°. Beat egg whites until stiff. Add 3/4 cup sugar and vanilla. Beat again until stiff. Put on pie and brown in a 350° oven.
Drain corn, reserving liquid. Add water to corn liquid, if necessary, to make 3/4 cup. In bowl, combine corn liquid, corn, limas, evaporated milk, cheese, eggs, onion, pimiento, pepper and 1 1/2 cups of cracker crumbs. Turn into a 2 1/2-quart casserole. Bake, covered, at 350° for 30 minutes.
Place one package of rolls in bottom of ungreased 9 x 13-inch pan, clear to edge. Mix cream cheese, egg and sugar and spread over rolls. Place second package of rolls over top and bake at 350° for 30 minutes, or until golden brown. Cut into squares.
Cover serving platter with 1 inch layer of cream cheese, soften if necessary. Mix crab meat with cocktail sauce and spread over top and sides of cream cheese. Serve on crackers.
On large sheet of foil, place roast, which has been rinsed and wiped with paper towel. Over roast, spread the mushroom soup. Sprinkle on dry onion soup mix. Salt sparingly, then pepper. Close foil tightly and bake in 325° oven for about 3 hours. Makes 6 to 7 servings.
Drain beans, dividing into individual servings. Wrap each bundle with 1/2 slice uncooked bacon. Place in a baking dish. Mix other ingredients; pour over beans. Bake in a 350° oven for 30 minutes. Yield: 16 bundles.
Bring to a boil the first 3 ingredients. Let cool. When cool, add sugar, flour and salt. Beat well. Add remaining ingredients and mix well. Pour into greased 12 x 16-inch pan or two smaller pans. Bake at 350° for 25 minutes.
Such as: Mozzarella cheese, ground beef, chicken, pepperoni, broccoli, bell pepper and onions; anything!
Mix ingredients together; pour over shrimp that have been shelled and deveined. Marinate 2 hours. Cook over hot grill 10 minutes or until shrimp are pink.
Combine mayonnaise, flour and seasonings; gradually add milk. Cook slowly until thickened. Add 1 cup cheese. Stir until melted. Place broccoli in 10 x 6-inch baking dish. Cover with chicken and sauce and top with crumbs and remaining cheese. Bake at 350° for 30 minutes.
Combine all ingredients in food processor or blender. Mix until smooth. Chill 1 or 2 hours before serving.
Prepare cake mix according to directions on box for 3-layer cake. Bake and cool completely. Mix sugar and water in saucepan. Bring to a boil and let simmer 10 minutes; add pina colada drink mix and let cool. Stack cake with pina colada mixture, then cool whip and coconut until all layers are stacked. When all are stacked, frost outside of cake with cool whip, sprinkle with coconut. Decorate with cherries. Refrigerate before serving. You will also want to refrigerate all leftovers.
Combine 1 tablespoon melted margarine, brown sugar, nuts and water in bottom of 8-inch round, glass pie plate, spreading mixture evenly in bottom of pan.
Melt butter. Add pepper, garlic, salt and lemon juice. Cook fish on grill in fish rack. Baste hot side with butter mixture.
Spread beans onto a serving plate. Cream the next 3 ingredients together and spread onto beans. Top with remaining ingredients. Chill and serve with nacho chips.
Mix ingredients and boil slowly until quite thick. Watch so it doesn't burn. Remove and add 1/2 pack of Certo and mix thoroughly. Fill 3 jelly jars and refrigerate.
Make biscuit dough and roll out into squares or use canned biscuits. Put dough squares into greased muffin tins. Combine all other ingredients and divide equally into each dough square. Overlap corners of dough. Bake in a 400° oven about 30 minutes. Makes 10 to 12.
In a large mixing bowl, mix all ingredients together using as many peppers as desired. Bake at 400° for about 40 to 45 minutes in an oblong cake pan.
Butter a 9-inch pie plate. Slice apples; fill pie plate (2/3 full). Mix 1 tablespoon sugar and cinnamon; sprinkle on top over layers of apples (set aside). Melt butter or margarine and beat egg. Add the chopped walnuts, 1 cup sugar and flour together. Mix with butter or margarine and egg; spread over apples. Bake at 350° for 45 minutes, or until golden.
Place raisins and water in pan. Bring to a boil; boil for 3 minutes. Set aside. Do not drain! Mix flour with baking powder, baking soda, salt and spices. In separate bowl, cream shortening. Gradually add sugar; beat well by hand. Add eggs and vanilla; mix well. Stir in raisins with liquid; mix well. Gradually add flour mixture, blending thoroughly after each addition. Drop from tablespoon about 2 inches apart on a greased cookie sheet. Bake at 375° for 12 to 15 minutes. Makes about 3 1/2 dozen cookies.
Cook peas. Combine onions, soup and rice. Stir in peas. Place in greased casserole. Top with cheese. Bake at 350° for 30 minutes.
Heat margarine in a large deep skillet. Cook chicken until browned. Add broccoli and carrots. Cook until tender-crisp. Add onion and pepper. Stir in soup, milk, salt and pepper. Heat to a boil. Reduce heat to low. Cover. Simmer 10 minutes. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Serve. Serves 4 to 6.
Bring first 2 ingredients to a boil. Blend in peanut butter, then add Rice Krispies. Spread into 9 x 13-inch buttered pan.
In skillet, combine dates, coconut, sugar, oleo, egg and salt. Cook, stirring over medium heat, until mixture thickens and bubbles (5 to 10 minutes). Remove from heat and stir in Rice Krispies, nuts and vanilla. Cool 10 minutes; form into balls. Keep fingers moist.
Cut kielbasi in pieces to fit across cooked lasagna noodles. Make a slit lengthwise in kielbasi pieces. Put kielbasi on cooked noodle and fill slit with shredded cheese. Wrap up in noodle. Lay in casserole dish. Pour spaghetti sauce over roll-ups. Bake at 350° for 30 minutes or until heated.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Mix first 6 ingredients. Fold in crushed pineapple. Pour into prepared pan. Bake 30 to 40 minutes. Cool.
Cream the margarine and sugar. Add eggs and oil; beat well. Add dry ingredients, milk and vanilla. Beat in zucchini. Bake in greased and floured 13 x 9-inch pan.
Flake salmon; discarding skin and bones. In medium mixing bowl, combine egg and milk, then stir in bread crumbs, green onion, dill weed and dry mustard. Add flaked salmon and mix thoroughly.
Put all ingredients in a large saucepan and bring to a boil. Turn down heat and simmer for 30 minutes. Almost zero calories!
Preheat oven to 375°. Mix together corn, sugar, flour and salt and pepper to taste in a large casserole dish. Next, add eggs, milk, butter and vanilla. Mix thoroughly. Bake at 375° for 1 hour, until slightly brown on top.
In a saucepan, combine the chocolate chips and the butter. Cook and stir over low heat until melted. Remove from heat and cool. Stir in marshmallows and 1/4 cup nuts. Divide in half. Shape each half into a 6-inch long log and roll each log in the remaining nuts. Wrap in waxed paper or clear plastic wrap and chill thoroughly. Cut into 1/2-inch thick slices. Store, covered, in the refrigerator.
Drain pineapple; reserve 3 tablespoons juice. Mix sugar and flour with juice and blend well. Add pineapple and cheese. Spoon into greased 1-quart casserole. Combine crumbs and melted butter. Sprinkle over pineapple mixture. Bake at 350° for 20 to 30 minutes.
Mix first 3 ingredients. Add flour, salt and cheese to make a stiff dough (add more flour, if needed). Knead for 10 to 15 minutes. Roll out like pencils (when you roll, make your hands light like a feather) and shape as a pretzel or make the alphabet or whatever your imagination comes up with.
Saute onion in butter or margarine. Mix in soup, milk and 1/2 of grated cheese (reserving the rest for the top). Add rest of ingredients. Pour into greased 3-quart casserole dish. Top with the reserved cheese. Bake at 350° for 30 minutes.
Cook carrots, covered, in boiling water for 8 minutes; drain. Drain pineapple; reserve juice. Cut slices in quarters and set aside.
Brown onions and peppers in a pan. Add hamburger and brown lightly. Add remaining ingredients. Bake at 350° for 45 minutes.
Wash potatoes and place in a 4-quart Dutch oven and cover with water. Cover and cook over medium heat. Meanwhile, drain juice from pineapple. Place juice in a heavy saucepan over medium heat. Add cinnamon, nutmeg, allspice, raisins, lemon and orange slices. Add brown sugar and butter. Stir to blend ingredients thoroughly. Lower heat; cover and cook until slightly thickened, about 10 minutes. Cool. Remove orange and lemon slices. When potatoes are done, pour off water. Let potatoes cool. When cool, peel and slice them, then cover bottom of a 9 x 13 x 2-inch glass baking dish. Pour some spiced juice over potatoes. Add remaining sweet potatoes, mandarin orange segments, pineapple chunks and bananas. Pour remaining spiced juice and raisins on top. Top with pecans. Sprinkle on miniature marshmallows. Bake in a preheated 350° oven until marshmallows melt and turn golden brown, 20 to 25 minutes. Makes 10 to 12 servings.
Mix together coconut and chopped nuts. Spread evenly in bottom of 9 x 13-inch pan. Mix cake mix according to directions, then pour over coconut and nuts. Beat together margarine and cream cheese; beat in powdered sugar and vanilla. Dab on top of cake mixture. Bake at 350° for 1 hour or until done.
Mix ingredients; shape into rolls and wrap in wax paper; chill overnight. Slice 1/4-inch thin. Bake at 350° for 10 to 12 minutes.
Preheat oven to 450°. In a heavy skillet over medium heat, saute salt pork approximately 10 minutes or until crisp and brown. Drain and reserve fat. You now have cracklins.
While frozen, slice meat as thin as possible. Put 3 tablespoons cornstarch and mix with soy sauce until a little thicker than milk. Dump meat into mixture and cover meat. Put 2 tablespoons oil into frying pan. Put in meat and brown. Take out meat and put in onions and pepper. Cook until crunchy but soft. Put meat back. Add water to remainder of soy mixture. Simmer 15 to 20 minutes. Serve over rice or noodles.
Mix all ingredients, except ham. Lay ham flat on cookie sheet or wax paper. Spread mixture on ham and roll up. Place in freezer for 10 minutes. Remove and cut into 1/2-inch rolls. Serve.
Preheat oven to 400°. Scrub potatoes and prick all over with a fork. Bake in preheated oven 1 hour, until just tender. Remove potatoes from oven and increase heat to 425°.
Pour water over tea. Let steep 3 minutes, then strain. Dissolve sugar in lemon juice and add to tea. Mix all other ingredients. Chill with crushed ice. Delicious party punch.
Have all ingredients at room temperature. Cream the cream cheese with the sugar until fluffy. Fold in peanut butter and mix well, then fold in the Cool Whip. Put in pie shell and cool.
Mix cake mix, butter, oil, sour cream and eggs. Pour half of batter in a greased and floured Bundt pan. Mix cinnamon, brown sugar and nuts. Pour over cake batter in pan and swirl. Then add rest of the cake batter. Bake at 350° for 45 minutes.
Mix cake according to package directions. Pour into 13 x 9-inch pan. Bake according to package directions. Cool.
Combine egg yolks, salt and milk. Stir over medium heat until warm. Combine sugar and flour, mixing well. Gradually add milk to mixture, stirring constantly. Cook until thickened. Stir in vanilla and coconut. Remove from heat and pour into one pie shell. Chill.
Place water, cinnamon and cloves in gallon pot and simmer for 20 minutes. Add tea bags and steep for 10 minutes. Remove tea bags and add sugar and fruit juices. Serve hot.
Mix flour with pepper and paprika and lightly dust the chicken breasts. Melt butter in hot skillet; saute chicken gently over low heat, until golden on both sides and juices run clear. Remove to a platter and keep warm in a 200° oven.
Combine chicken and celery in bowl. Mix salad dressing, onion salt and pepper. Pour over chicken and celery; mix. Cover and chill 2 hours. Serves 3 only.
Cream butter, eggs, sugar and vanilla. Add bananas and sour cream. Mix in flour, soda and salt. Pour into greased loaf pans. Bake at 350° for 1 hour.
Mix first 3 ingredients well. Add cottage cheese and Cool Whip. May be served immediately or refrigerated.
Melt margarine and pour into eggs. Beat this and add cottage cheese. Add cornbread mix, broccoli and onion. Pour into greased skillet. Bake at 350° for 30 minutes or until done.
Mix cookies, chocolate pudding and milk. Mix cream cheese, Cool Whip, 1/4 cup margarine and powdered sugar. Put 10 ounces of cookie crumbs on top. Can use a flowerpot and gummy worms.
Select young firm cucumbers. Slice into even slices. Place in a large bowl. Bring vinegar, sugar, spices and salt to a boil. Boil 1 minute. Immediately pour over cucumbers. Pack in hot sterilized jars. Cover and cool. Refrigerate 1 week before using. Pickles may also be processed if you wish to keep them longer but they will keep a long time in the refrigerator. Makes 3 to 4 pints.
Mix dressing, peanut butter, chili/cayenne powder and ginger. Pour sesame oil to a nonstick skillet. Add chicken, nuts and half of dressing mixture. Saute over medium heat until hot. Remove to a serving bowl. In a separate bowl, toss coleslaw mix, bell pepper and cilantro.
For easy cleaning, line Dutch oven with foil. Place in Dutch oven the peaches with juice. Dump over top of peaches the cake mix; spread evenly. Stir enough to moisten cake mix; dot top with the butter or margarine. Place lid on Dutch oven. Place coals on top and bottom of Dutch oven; bake for 45 minutes.
Simply have children frost their own cookies. Decorate with sprinkles. Quick, fun and easy!
Mix together by hand, oil, nuts, apples, eggs, sugar, salt and vanilla. Sift together soda and flour. Add to apple mixture. Bake in an ungreased angel food pan for about 75 minutes at 350°.
Cut cabbage coarse and boil in salted water for 8 minutes; drain. Melt butter in saucepan. Add flour and blend. Gradually add milk and stir in cheese. Stir until thick and smooth. Spray casserole with Pam. Alternate cabbage and sauce in casserole. Top with croutons and bake for 30 minutes in 350° oven.
Preheat oven to 375°. Bake potatoes 50 to 60 minutes or until easily pierced with a fork. Remove from oven and cool slightly. Slice potatoes in half lengthwise. Scoop out pulp, leaving a 1/2-inch thick shell. Place shells in 13 x 9-inch pan and transfer pulp to a food processor or blender. Add remaining ingredients and process or blend until smooth. Spoon mixture evenly into shells. Return to oven and bake 5 to 10 minutes longer, until heated. Especially good at Thanksgiving.
Wash chickens well and remove livers, gizzards and hearts. Split chickens in half, cutting through backs and center breasts. Place halved pieces in a large roasting pan, with wings and legs sides up. Pour Italian dressing over the chicken. Use both bottles.
Line dish with foil; pour in the milk and flour. Lay in the salmon steaks. Add the seasoning, then dot the fish with butter and grated cheese. Bake 1 hour at 400°.
Put ingredients in a saucepan (sugar, water, cinnamon and butter): set on low heat until butter melts. Do not boil! Slice 6 apples; peel and cut into slices. Place apples in the cinnamon mixture. Leave on burner while you fix biscuit mixture.
Brown onions; add remaining ingredients, except green beans and cheese. Cook until bubbly; don't boil, just simmer. Toss together with green beans; put into a baking dish. Spread cheese on top. Bake at 350° until brown and bubbly.
Cook fettuccini; drain. Set aside. Using nonstick skillet with cooking spray, cook turkey breasts 1 1/2 to 2 minutes per side or until lightly browned. Remove from skillet; keep warm. Add olive oil, mushrooms, onion, pepper and thyme. Cook and stir 2 to 3 minutes or until onion is tender. Stir in fettuccini. Remove from heat; keep warm.
Place chocolate and butterscotch chips in 1 1/2 to 2 quart mixing bowl. Heat in microwave on cookmatic level 6 for 3 to 3 1/2 minutes or until melted. Stir until smooth. Stir in chow mein noodles and peanuts. Drop by teaspoon onto waxed paper. Let set until firm.
Bring water and 1 tsp. salt to boiling - Gradually stir in polenta. Simmer gently, stir frequently to prevent sticking for about 30 minutes until mixture is very thick, (use wooden spoon). Stir in butter. Spoon from pan into buttered bowl, let stand 10 to 15 minutes. Invert onto flat plate - Traditionally you cut slices with a tautly held string. Cut into thick slices and serve hot topped with Spaghetti sauce or butter and cheese (Parmesan, Romano, Fontina, Jack). You can chill Polenta and slice cold in 3/4 inch thick and fry in olive oil or grill - serve with sauce or buttered with cheese. Serves 8 to 10.
Boil water; set off heat. Add Jell-O and salt; stir until dissolved. Put in refrigerator to chill. Mix remaining ingredients. Add to chilled mixture and stir well.
Everyone knows the recipe for pasties, meat, potatoes and onions, sliced thin, and a good crust. Here are a few hints that Margaret passed on to me. First, she combined pork and beef. Secondly, she had her potatoes and onions sliced paper thin. Third, she layered first the potatoes, then the onions and placed the meat on top. By doing this, the juices from the meat was absorbed by the vegetables. The last few years, she was unable to stand long enough to make individual pasties so she reached for an 8 or 8 3/4-inch pie pan and made it in one large pie. It worked, and we have followed her recipe for pasty pie. Believe me, a good sized wedge of pasty pie is hearty eating.
Combine dry ingredients, egg yolks and half and half. Put in double boiler. Heat until gelatine dissolves (foamy). Set pan in ice. Add the rum. Add orange rind to taste. Stir occasionally. When it sets up, take off at once! Beat egg whites and 2/3 cup additional sugar; fold gelatine mixture in.
Combine broccoli, cheese, onion and bacon. Stir Miracle Whip, sugar and vinegar or lemon juice together. Pour over broccoli and mix together.
Mix all ingredients; put on a slow fire until sugar has melted. Then cook for 25 minutes.
Cover tuna with boiling water and let stand 10 minutes. Drain well to get excess fat and water from tuna. Add remaining ingredients and chill.
Melt butter; add converted rice until it is golden brown. Add the mushrooms; mix water with onion soup mix and add to rice. Bring to a boil. Let simmer on low for 1/2 hour covered, stirring occasionally. Makes a nice side dish.
Beat eggs on high speed of electric mixer for 1 minute; add sugar and lemon juice, beating well. Add soda, salt and spices. Fold in flour and pumpkin until well combined. Spread batter onto a greased cookie sheet or jelly roll pan. Sprinkle with chopped nuts. Bake at 375° for 20 minutes. Turn cake out onto a towel that has been sprinkled with powdered sugar and roll up, jelly roll fashion. Let cool. When cake is cooled, unroll and spread with filling. Re-roll filled cake, wrap in foil and store in the refrigerator until serving time.
Heat oven to 350°. Mix thoroughly the first three ingredients. Press evenly in bottom of ungreased square pan, 8 x 8 x 2-inches or 9 x 9 x 2-inches. Bake 20 minutes. Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust. Bake about 25 minutes longer. Cool; cut into squares. Yields 16 cookies.
Preheat oven to 425°. Scrub potatoes and pat dry. Brush in the oil. Bake until tender, about 1 hour. Seal in paper bag and let stand 15 minutes. Cut 3/4-inch thick horizontal slice from top of each potato. Scoop pulp from potatoes into bowl reserving shells; mash pulp using masher or mixer. Add rest of ingredients and mix until fluffy. Spoon into shells. (Can be prepared one day ahead and chilled; bring to room temperature before continuing.)
Soak four 8-inch bamboo skewers in water 10 minutes. Meanwhile combine the ground beef, egg, chili powder, garlic salt and oregano. Mix lightly but thoroughly. Divide mixture into 12 equal portions. Form each portion around a ripe olive. Thread 3 meatballs alternately with 2 zucchini pieces on each skewer. Lightly greased unheated grid. Place meatballs kabobs on grid over medium-low coals. Grill 12 to 15 minutes until done, turning and brushing with barbecue sauce occasionally. Add a cherry tomato to the end of each skewer after cooking. Yields 4 kabobs.
Cook macaroni until tender; drain. Add pickle juice, then pickles, onion and mayonnaise. Mix well and chill.
Bake chicken. Cool and remove from bones. Add oil in skillet, then combine onion, celery and bell pepper. Let cook about 5 minutes. Then add soup, cheese and Ro-Tel. Combine chicken, rice and mixture in baking dish.	Bake at 300° about 30 minutes. Season chicken and rice with salt and pepper to taste while cooking separately.
Mix salt, flour and eggs together with fork. Make well in mixture and add water. Stir until consistency is like pie crust. Add additional water if needed. Roll out dough and cut into strips. Add noodles to boiling chicken or beef broth and cook until done.
Add ingredients as given. Chill for 1 hour. Roll into balls and press down with a fork. Bake at 350°.
Cut bread in half lengthwise. Hollow out both sides. Spread mayonnaise and cream cheese evenly on both sides. Sprinkle both sides with chopped onion. Sprinkle both sides liberally with chopped parsley. Drain dill quarters and wrap with two slices boiled ham (I use rectangular size slices). Place pickle and ham roll diagonally across trough in one side of bread loaf. Cut last pickle and ham roll in two to fill space at ends of loaf. Place top of loaf over filled bottom loaf and press down gently. Wrap tightly with plastic wrap and refrigerate for several hours before serving. Cut slices at angle, about 1 1/2 inches thick to serve.
Preheat oven to 350°. Lightly grease a 2-pound loaf tin with the butter. Set aside. Put all the ingredients in a large mixing bowl; stir to blend them thoroughly. Spoon the mixture into a loaf tin. Place the tin in a large tin, half filled with cold water. Place the tin in the center of the oven; bake for 1 1/4 to 1 1/2 hours, or until the meat loaf has shrunk away from the sides of the tin. After removing from oven, leave this meat loaf in the tin for 10 to 15 minutes, or until cooled slightly. Pour off any fat.
Bake sheet cake according to directions on package. Combine cream of coconut and sweetened condensed milk. Punch holes in cake with fork. Pour mixture over hot cake. Spread whipped topping over cooled cake and sprinkle with coconut. Store in refrigerator. Flavor improves after chilling for 24 hours.