HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a pie pan with margarine; set aside. Put all ingredients in large mixing bowl. Beat for 2 to 3 minutes and pour into pie pan. Wait 2 minutes and sprinkle coconut all over top. Bake in the oven at 400° for about 30 minutes. Pie will rise up and split on top. The top will be very brown.
To make crust, mix together graham cracker crumbs, walnuts, cinnamon and butter. Reserve 3 tablespoons of this mixture for top. Press remainder on bottom and sides of 9-inch spring-form pan. To make filling, combine eggs, cheese, sugar, salt and flavorings; beat until smooth. Blend in sour cream and pour into crust. Trim with reserved crumbs. Bake at 375° for 35 minutes. Cool and chill for 4 to 5 hours.
Combine raisins in water. Simmer 15 minutes. Let cool. Add beaten egg. Add soft shortening, rolled oats, sweetener and vanilla. Sift the flour, salt, baking powder and cinnamon. Mix all together well. Pour into greased layer cake pan. Bake at 350° for 30 to 35 minutes.
In large bowl, combine chicken, celery and French dressing. Marinate for 1 hour. To chicken mixture, add 1 1/2 cups Cheddar cheese, grapes and almonds. Blend together sour cream, mustard and salt; pour over chicken mixture and toss lightly to blend. Spoon into 2-quart casserole. Combine cracker crumbs and 1 cup cheese. Sprinkle over top of casserole. Bake at 300° for 30 minutes or until heated through. Serves 8.
Combine spinach, tuna, cottage cheese and garlic; set aside. Unroll crescent rolls onto floured board; do not separate. Press to seal seams (perforations). Lightly flour top and roll to form 14 x 10-inch rectangle. Transfer to 15 x 10 x 1-inch baking pan. Spread filling down center of dough lengthwise in 3 1/2-inch strip. Top with cheese. Make cuts in dough at 1-inch intervals on both sides of rectangle almost to edge of filling. Fold dough strips diagonally over filling, overlapping strips and alternating from side to side. Top will look braided. Bake at 375° for 18 to 20 minutes. Serves 4 to 6.
Beat eggs with molasses and sugar, add dry ingredients. Stir in buttermilk. Bake at 350° for 45 to 50 minutes or until middle is set. This makes 4 (8-inch) pies.
Mix ingredients in large mixing bowl. Mix all well and pour into loaf tin that has been greased, 5 x 9-inch. Bake in 325° oven for 1 hour and 15 minutes. Cool in pan for 15 minutes. Remove to cool.
Beat eggs slightly; sift dry ingredients. Add butter or oleo and milk to eggs. Add dry ingredients. Beat only until all flour is mixed. Bake on hot griddle.
In each of two greased 13 x 9 baking dishes, spread 1/2 cup of tomato sauce; set aside. In a large bowl, combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups of cheese. Spread about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with remaining cheese. Cover and bake one casserole at 350° for 35 to 45 minutes. Cover and freeze remaining casserole for up to 1 month.
Thaw and drain frozen vegetables. Combine all vegetables and add 1/2 can French fried onions. Skin chicken breasts. Place vegetables in the bottom of an 8 x 12-inch baking dish. Top with chicken breasts. In a small bowl combine wine, bouillon, garlic salt and pepper; pour over chicken. Sprinkle with paprika. Bake, uncovered, at 375° for 40 minutes or until chicken is done. Baste chicken with wine sauce and top with remaining onions. Bake an additional 3 minutes or until onions are golden brown. Makes 4 servings.
Dissolve Jell-O in hot water, then add cold water. Let thicken; fold in pineapple, bananas and marshmallows. Refrigerate. Mix together beaten egg, sugar, flour and pineapple juice. Cook until thick. Add cream cheese and stir until smooth. Let cool, then fold cream cheese mixture into whipped topping. Spread over Jell-O. Top with coconut. Do not cover.
Blend together the sour cream and taco seasoning. Spread bean dip on plate. Next spread avocado mixture on, then sour cream mixture. Top with other items to your taste.
In heavy saucepan, dissolve cornstarch in water. Stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Slice 2 bananas and dip in lemon juice; drain. Arrange on bottom of prepared crust. Pour filling over bananas. Cover and chill 4 hours or until set. Spread top with whipped cream or Cool Whip, if desired, but is very good without topping. If whipped cream is used, garnish top with more banana slices.
In heavy skillet, brown chops in small amount hot shortening. Pour off fat. Season with salt and pepper.
Wrap piece of bacon around chicken breast and lay it on a piece of dried beef in your crock-pot. Do the same for each breast. You can put as many as you need in your crock-pot. Cover with 1 can cream of mushroom soup, mixed with 1/3 cup sour cream. Put on low for 8 hours. Very good and very moist.
Cook carrots about 5 minutes in salted water; drain and rinse to cool. In a saucepan, mix soup and remaining ingredients. Heat over medium heat for 15 minutes, until thick. Put carrots in bowl. Pour soup mixture over carrots and refrigerate overnight.
Brown beef and onion together. Drain. Add green chilies, beans, chicken soup and water. Simmer for 30 minutes. Layer the corn tortillas or Fritos on bottom, then beef mixture, alternating until all are gone. Top with grated Cheddar cheese. Freeze or bake in a 350° oven for 15 to 30 minutes.
Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside to allow syrup to form for approximately 15 minutes. Bring peaches to a boil; reduce heat to low and simmer 10 minutes, or until peaches are tender. Remove from heat and stir in vanilla and margarine. Roll 1/2 of pastry to 1/8-inch thickness; cut into circle to fit 2-quart baking dish. Spoon 1/2 of peach mixture into lightly buttered dish. Top with pastry. Bake at 475° for 12 minutes, or until lightly browned. Spoon remaining peach mixture over baked pastry. Roll remaining pastry to 1/8-inch thickness and cut into 1-inch strips. Arrange in lattice design over peaches. Bake additional 15 to 20 minutes. Allow to cool slightly. Serve with vanilla ice cream. Serves 8.
Mix first 8 ingredients together. Cream together sugar and shortening. Add molasses and egg; mix well. Sift flour and spices together. Add fruit mixture and mix well. Bake in a greased 13 x 9 x 2-inch pan at 325°. Bake for 35 minutes. When cool, cut into bars.
Cream butter and sugar until light and fluffy. Add buttermilk and eggs. Sift soda with 1/2 of flour and blend in. Add all spices. Add remaining flour to fruit and nuts and blend in. Drop by heaping teaspoonfuls onto greased cookie sheets. Bake at 300° for 14 minutes. Remove to wire racks to cool.
Melt margarine, dates and sugar for 8 minutes in a saucepan. Add Rice Krispies and nuts. Roll mixture into balls and dip in powdered sugar.
Melt butter. Add remaining ingredients, mashing dates continuously. Cook for only 6 minutes. Remove from heat. Add 2 3/4 cups Rice Krispies, 1 cup chopped pecans and 1 tsp. vanilla. Form in small balls and roll in coconut.
Drain pears, reserving 1/2 c. syrup. Drain apricot syrup into large sauce pan; add pear syrup. Stir in sugar, lemon peel, juice and cinnamon stick. Bring to a boil; simmer gently for 5 mintues. Add pears, apricots and plums; heat throughly. Serve compote warm or chilled. Serves 8.
In a saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. Set aside half of the sauce. Place the pork chops on broiling pan rack. Broil about 4 in. from the heat for 4 minutes on each side. Brush with remaining sauce. Continue broiling, turning, and basting occasionally, for 3-4 minutes or until juices run clear. Serve with reserved sauce.
Cook macaroni according to directions; drain. Saute onion and green pepper in shortening. Add meat and stir. Blend mushroom soup and milk together; combine all ingredients together. Bake in a casserole for 1 hour in a 360° oven. Serves 6 to 8.
Cook beef. Add onions, garlic powder, tomato sauce and olives. Combine sour cream, cottage cheese and chilies. Crush tortilla chips. Place a third of the chips in bottom of 2 1/2 quart casserole. Layer in order with half the meat mixture, half the sour cream mixture and half the grated cheese; repeat layers, ending with final third of crushed tortilla chips. Bake uncovered at 350° for 30 to 35 minutes.
Grease a 10-inch Bundt pan. Preheat oven to 350°. *Grate chocolate bar. Mix cake mix, pudding mix, eggs, sour cream and oil for 4 minutes. Pour syrup into separate bowl and stir in 2 tablespoons batter. In greased Bundt pan, layer with 1/3 batter, 1/2 of chocolate batter, 1/2 of grated chocolate two times, then top with remaining batter. Bake approximately 1 hour. Cool 15 minutes. Remove carefully. When cold, sprinkle with 10x sugar.
Combine ingredients and roll in balls. Roll in sugar and flatten with fork. Bake at 350° for 10 to 12 minutes.
Cut up artichokes into a bowl. Add mayo and Parmesan cheese. Crush and dice garlic; then add. Put ingredients into a pie pan and bake at 350° until top is golden brown. Use with white tortilla chips or Fritos as a dip.
In a large bowl, combine spinach, sprouts and water chestnuts. Add bacon, cover and refrigerate. In a jar, combine oil, sugar, vinegar, catsup, onion and Worcestershire sauce. Shake or stir to blend. Cover and chill.
Cook squash until tender; combine with onions, soup and sour cream. Melt margarine and mix with half of stuffing. Place on bottom of 9 x 13-inch or 3-quart baking dish. Add half of the squash mixture. Sprinkle cheese on top. Add remaining squash and top with remaining stuffing. Bake for 30 minutes at 350°. Serves 10.
Cream together shortening and sugar until fluffy. Add carrots, egg and vanilla; mix well. Sift together flour, baking powder and salt. Add to carrot mixture. Mix well.
Combine all ingredients in a large bowl. Pack into a loaf pan and bake at 350° for 35 to 40 minutes. For a drier loaf, add more bread crumbs. Serve with tartar sauce and lemon wedges.
Mix together cake mix according to instructions on box. Fill cupcake pans halfway. Combine remaining ingredients together and spoon on top of cupcake dough. Cover with remaining dough. Bake at 350° for 20 to 25 minutes.
Combine sugar, cream, corn syrup and salt. Boil to soft ball stage (260°). Add vanilla. Do not cool, but beat immediately with electric mixer until creamy and begins to hold its shape (about 10 minutes). Thoroughly mix in remaining ingredients. Press into buttered 9 X 13 pan. Chill until firm enough ro cut. Let stand 24 hours before serving. This keeps very well.
Place cranberry juice cocktail and orange juice in a nonaluminum saucepan. Sprinkle gelatin over juice mixture. Let stand 1 minute. Add honey. Cook, over low heat, stirring, until gelatin and honey dissolve. Remove from heat. Stir in cranberries, celery and mandarin oranges. Spoon gelatin mixture into a 4-cup mold, coated with cooking spray. Cover and chill until firm. Unmold salad onto a lettuce-lined serving platter.
Preheat oven to 375°. Carefully put a slit in the side of each breast half with a sharp knife. Fill with as many slices of Jack cheese as will comfortably fit. Fasten with toothpicks so the cheese won't melt out while cooking. Mix together eggs, Parmesan cheese, and parsley. Roll the chicken in flour, coating heavily, and then dip in the egg mixture.
Cook chicken bone and grind. Cook beef, pork, and onion in chicken stock and then grind. Add all ingredients. Cook slowly 1 hour and stir often.
Mix all dry ingredients. Add onion; mix well. Then add egg and buttermilk. Drop by spoonfuls into hot grease and fry until they float. Drain on paper towels.
Place chicken breasts, one at a time, between 2 sheets of wax paper or plastic wrap. With flat side of a mallet, gently pound breasts until each is about 1/4-inch thick. Set aside.
In a large pan, brown beef (drain). Add remaining ingredients; bring to a boil. Reduce heat, cover and simmer 30 to 40 minutes, or until the peppers and rice are done.
Combine pickles, sugar, hot sauce and pepper flakes in large bowl. Cover; let stand 2 hours, stirring occasionally. Spoon pickles into jars. Add a clove of garlic to each jar. Cover with metal lids and screw on bands. Refrigerate. Yields 3 pints. The longer they sit, the more bite to them.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add pimiento, green pepper, onion, Worcestershire sauce, lemon juice and seasonings; mix well. Chill. Shape into a ball; roll in chopped pecans. For variety, you can roll this cheese ball in finely chopped parsley, dried beef or chopped, toasted almonds.
Prepare chocolate cake batter as directed. Spoon into 18 greased or paper-lined muffin cups. Bake 20 minutes. Cool completely on wire racks. Remove papers, if used. Spread Cool Whip on bottom and sides of cupcakes. Press coconut into whipped topping. Place cupcakes, top sides down, on serving plate. Refrigerate until ready to serve. Makes 18.
Have cream cheese at room temperature. Mix with pimento cheese and dressing. Shape into ball and roll in chopped nuts. Refrigerate in tight container. Serve with your favorite crackers.
Mix the first 3 ingredients by hand. Roll into 1-inch balls. Bake for 20 to 25 minutes at 325° until set, but not brown. Cool and roll in sugar.
Beat eggs until frothy, then add sugar, oil and vanilla; beat well. Stir in zucchini. Mix together flour, baking soda, baking powder, salt and spices. Add flour mixture to zucchini mixture. Fold in nuts. Pour into 2 greased, floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour. Let cool before serving. Yields 2 loaves.
Thoroughly clean seeds. Cover with lightly salted water and soak for 1 to 2 hours. Pour seeds into strainer, discarding soaking water. Lay seeds in single layer on cookie sheet. Bake at 350°, stirring occasionally, until dry/crisp, about 10 to 15 minutes. Watch to prevent burning.
Cream butter with sugar until fluffy. Add eggs, 2 tablespoons cocoa, 1/2 cup evaporated milk, 1 teaspoon vanilla and 1 box powdered sugar and beat well after each addition. Bake in greased and floured pan for 30 to 40 minutes at 350°. While cake is still warm, spread with following topping.
Soften cream cheese and margarine together. Add sugar, vanilla and nuts. Spread on cooled cake.
These should be added shortly before tossing with noodles (5 to 10 minutes).
Beat the cheeses in small mixer bowl until smooth. Refrigerate, covered, until firm. Form cheese mixture into ball. Place on serving plate. Coat cheese ball with sour cream. Press caviar into surface of ball. Do not break grain of caviar. Served with sliced rye bread. Makes 12 to 16 servings.
Cook squash and onion until tender. Drain well. Mash and add remaining ingredients. Bake at 350° for 30 to 45 minutes.
Mix ham loaf, pepper, eggs, cracker crumbs and milk. Mix well. Form into balls and place in baking pan. Mix sugar, mustard, vinegar and water. Pour over balls in baking pan. Bake at 350° for 1 hour, covered, and 1 hour, uncovered. Double sauce mixture if you desire more juice.
Cream oleo, sugar, brown sugar, egg and 1/3 cup peanut butter. Add baking soda, salt and vanilla. Stir in flour and rolled oats. Spread into a greased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Upon removing from oven, immediately sprinkle with 1 cup chocolate bits. Let stand 5 minutes to soften. Spread evenly over crust. Cool. Combine powdered sugar, 1/4 cup peanut butter and enough milk to make spreadable. Drizzle over chocolate. Cool. Cut into bars to serve.
Boil kielbasa for 15 to 20 minutes. While this is cooking, simmer the jelly and pineapple. Drain kielbasa and rinse with hot water. Combine with jelly mixture, simmer until thickened.
Preheat oven to 250° (120°C). Grease and flour a large baking sheet.
Combine sugars, cream and salt in a large saucepan. Cook over medium heat, stirring constantly, to 228° on candy thermometer. Remove from heat and add baking chocolate, broken into small pieces, butter and pecans. Return to heat, stirring constantly and cook to soft ball stage (234°). Remove from heat and add vanilla; cool 5 minutes. Beat 10 to 15 seconds or until slightly thickened. Quickly drop candy by large spoonfuls onto greased plates or waxed paper. If mixture becomes too thick to drop, stir in a tablespoonful of hot water. Yields 18 to 20 medium pralines.
Beat egg whites until stiff. Mix crab meat, mayo and seasoning together. Toast cuts of bread on 1 side. Pile crab meat mixture on untoasted side of bread. Place under broiler until hot and slightly brown.
Sift together the dry ingredients in order given. Add water, butter and eggs; mix well. Add nuts, raisins and pumpkin. Pour into 2-quart ring mold or tube pan. Bake at 350° for 30 to 40 minutes or until toothpick comes out clean. Packs well for shipping.
Mix thoroughly. Makes 5 rolls. Place rolls on ungreased cookie sheet. Bake 30 minutes at 350°. Cut in diagonal slices. Bake at 400° until lightly browned, 5 to 10 minutes.
Combine all ingredients, except cherries and sliced orange. Simmer for 20 minutes. Serve hot with the orange slice and cherry in each serving. (Of course, you will "fish out" the stick of cinnamon and whole cloves.)
Batter: Mix the cake mix, eggs, water, 1/2 container sour cream and 1 1/2 mashed bananas (mashed by using bottom of a small glass). Use mixer on batter until lumps of cake mix have dissolved. Pour batter into two 9-inch round pans or 1 large oblong pan. I use wax paper on round pans. Bake as box directs.
Hand mix pudding and milk. Blend until smooth. Add sour cream and Cool Whip. Layer vanilla wafers, bananas and pudding mix. Refrigerate for 3 to 4 hours.
Wash okra; pack in jars. Put 1 pepper and 1 clove garlic in each jar. Heat vinegar, water and salt to boiling. Celery seed or mustard seed may be added for flavor. Pour liquid over okra; fill and seal. Don't use for 8 weeks.
Preheat oven to 350°. Make patty of ground beef. Peel and slice vegetables. Place on aluminum foil. Bring corners up and twist to cover. Place in oven on a baking pan and bake 45 minutes to 1 hour or until done. Serves 1.
Mix cake; put on cookie sheet pan. Bake 20 minutes. Mix milk and pudding. Spread on cool cake. Spread drained pineapple on pudding. Mix; spread Cool Whip on top. Cover with coconut and nuts.
Do not pare cucumbers. Slice thin; place in a large bowl. Add onions and whole garlic cloves. Add salt; cover with cracked ice. Mix thoroughly. Let stand 3 hours; drain thoroughly.
Chill tea and Sprite. Put in punch bowl and add lemonade concentrate. Stir to mix. Add garnish and serve.
Heat oven to 350°. Grease and flour 2 round layer pans, 8 or 9-inch. Mix all ingredients on low speed for 1/2 minute, scraping bowl constantly. Beat 3 minutes on high speed. Pour batter into pans; bake 40 to 45 minutes.
Spray a 13 x 9-inch pan with Pam. In a large saucepan, melt margarine. Stir in milk and sugar and bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly. Remove pan from heat and stir in chocolate. Add prunes, Marshmallow Creme, walnuts and vanilla. Pour into pan and chill. Cut into 48 pieces when firm.
Sift flour, soda and baking powder together. Beat eggs and shortening together. Add milk. Roll out and cut cookies. Bake at 350° for 10 to 12 minutes.
Brown beef in skillet over moderate heat. Add onion as meat begins to brown. Drain off fat; add remaining ingredients; mix well. Bring to a boil, reduce heat and cook 1 hour or more. Stir occasionally. Mixture should be thick when done. Vegetables should be tender. If you prefer it to be more like soup, add more water.
Mix all ingredients. Fill cupcake tins 3/4 of the way full. Place in cold oven. Set oven at 450° for 30 minutes. Don't peek.
Brown hamburger in skillet. Drain and place in greased casserole pan -- (Dish). Cover meat with undiluted Cream of Chicken soup. Place layer of Tater Tots over soup and bake at 400 degrees until bubbly.
Mix all ingredients together and bake at 325° in layer cake pans for 45 minutes.
Combine vegetables, soup, 1/2 cup cheese and 1/2 can onion rings. Put in quart casserole. Bake at 350°, covered, for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes.
Mix all ingredients together. Pour into freezer container. Freeze. Remove from freezer several hours before serving.
Mix until smooth. Take small amount (1/2 cup) and roll with hands into a long strip, curling it into a figure 8. Let them lay on your counter until you get lots made. Boil a large kettle of water. Place each Kringla in the boiling water until it floats to the top (like donuts). Remove them and place on well-greased cookie sheet. Bake at 350° until golden brown, about 15 minutes depending on the size you make. Best fresh with butter!
Combine sugars, butter, oil, vanilla and eggs; mix well. Add salt, soda and cream of tartar to flour; add to creamed mixture. Mix the other 4 ingredients. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350° for 12 to 15 minutes, until brown.
Peel potatoes, cut into pieces and boil in water until soft (25 to 30 minutes). Drain potatoes well. Add onion, milk, butter and cheese. Mix well with electric mixer. Add eggs, beat until smooth. Add salt and pepper. Place in baking dish, top with onion rings. Bake at 350° for 35 minutes. Serves 6.
Dice potatoes and eggs. Add celery, onion and Italian dressing; thoroughly mix. Place paper towel over bowl (to absorb moisture) and chill until hour before serving. Add Miracle Whip and thoroughly mix.
Put orange juice in the blender. Use the 6 ounce orange juice can to measure out the ice cubes, milk and water. Combine all ingredients in the blender and blend until mixed and smooth.
Preheat oven to 450°. Partially brown sausage in large skillet; reserve 1/4 cup drippings. Grease a 10-inch skillet. Preheat oven. Combine egg, milk and sausage drippings. Stir in sausage and corn meal. Blend well. Pour into prepared pan. Bake 20 to 25 minutes.
Cook potatoes until tender; drain. Mash potatoes until smooth. Add cream cheese, 4 tablespoons of butter, garlic salt, pepper and salt. Mix until smooth. Gradually add milk, mixing until smooth. Turn potato mixture into greased 13 x 9 x 2-inch baking dish. Dot the top with 2 tablespoons of butter. Sprinkle with paprika. Bake at 325° for 30 minutes, then at 375° for 30 minutes longer.
Heat oven to 350°. Beat margarine, sugars, eggs and vanilla until creamy. Gradually add combined flour, cocoa, baking soda and salt; mix well. Stir in remaining ingredients. Drop by rounded tablespoon onto ungreased cookie sheet. Bake 9 to 10 minutes, until set. Cool 2 minutes on cookie sheet. Remove to wire rack. Store tightly covered.
Trim fat from veal. Sprinkle with salt and pepper; coat with flour. Cook over medium heat until brown on all sides, about 20 minutes. Stir in broth, wine, garlic and bay leaf. Heat to boil. Reduce heat; cover and simmer 1 1/2 to 2 hours. Remove veal; skim fat from broth. Return veal to broth. Cook spaghetti as directed on package; drain. Sprinkle veal with parsley and lemon peel. Heat to boil; reduce heat. Cover and simmer 5 minutes. Serve on spaghetti; sprinkle with cheese.
Brown hamburger and drain grease. Cook noodles until done; drain. Mix hamburger, soup, mushrooms and egg noodles. Add seasonings to taste.
Cream butter and sugar. Add eggs and vanilla. Beat well. Add sifted dry ingredients alternately with the milk. Fold in the berries. Grease tins well. Grease tops of tin, too. Pile batter high in cups. Sprinkle sugar on top. Bake 30 minutes at 375°. Cool in pans for 30 minutes before removing.
In a blender container combine juice cocktail and berries. Cover; blend until almost smooth. Sieve mixture; return to blender. Discard seeds. Add ice cubes. Cover; blend until smooth. Serves 5. Low in calories, high in flavor!
Cream the butter and sugar. Add eggs, one at a time. Add salt and vanilla. Sift flour and baking powder; add to batter. Chill several hours before rolling out dough. Use 1-pound coffee can (empty) as cookie cutter. Cut out cookies; sprinkle with granulated sugar. Bake on ungreased cookie sheet for 10 to 12 minutes at 400°. Do not let cookies brown around edges.