HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine filling ingredients in given order. Pour into pie crusts. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350° and bake an additional 45 minutes or until knife inserted in center comes out clean. Cool. Serve with whipping cream or ice cream.
Brown and drain meat. Add onion, salt, bell pepper, tomatoes and chili. Simmer until mixed and hot. Add in another pot the milk and soups. Simmer until blended. Mix with meat mixture. Grease a 16 x 11-inch pan or dish. Layer tortillas and meat mixture. Cover with cheese. Bake at 400° for 30 minutes.
Mix cream cheese and seasoning mix, spread on the bottom of a 9-inch pie plate. Layer remaining ingredients over spread. Refrigerate, Serve with chips.
Set oven temperature at 350°. Grease and flour tube pan. Mix and cream the shortening, eggs and sugar. Sift dry ingredients together and add to creamed mixture. Add persimmon; beat well. Stir in nuts. Pour into pan; bake for 1 1/2 hours.
Combine first 5 ingredients and drain well. Place in large bowl. Combine the remaining ingredients and let marinate overnight.
In a large pan, brown onion and ground beef. Add in tomato sauce, paste and all the seasonings. Stir in 2 cans of water. Cook sauce down for approximately 30 to 45 minutes. Or you can use your own special sauce.
Soften warm water, 1 teaspoon sugar and yeast until foamy. Scald milk. Place in a large bowl with lard, 1/2 cup sugar and salt. Cool. Meanwhile, proof yeast (it will be foamy). When ready, add 1 cup of sifted flour and stir briskly. (Wait until mixture is lukewarm. Stir in flour, 1 cup at a time, and stir well. Add yeast to milk mixture, remaining flour and yeast mixture. Batter will be thick, but still stirrable. Cover and let raise until double, about 2 hours, in a warm place. Turn out on floured surface. Toss to cover; divide in 2 pieces. Roll into a rectangle. Place in 15 x 9-inch pan. Spread each with 1/2 cup soft butter sprinkled on 1 cup sugar. Mix with 2 teaspoons cinnamon. Roll up and cut up into 18 slices. Let raise until light, about 45 minutes. Bake 25 minutes at 350°.
Blend the ingredients in a blender (will fill blender). Chill before serving or serve over ice. Keep refrigerated.
Prick squash several times with fork to allow steam to escape. Microwave on High until soft when pricked with a fork, 10 to 12 minutes. If using other than a carousel microwave, turn squash and rotate after half of the cooking time. Let stand 5 minutes; cut in half and remove seeds. Place in casserole dish, cut side up.
Pour first 5 ingredients together and pour almond bark over. Mix until well coated. Spread onto wax paper to dry.
Place biscuits in greased 9 x 13-inch pan. Let warm enough to press biscuits together to form 1 complete circle. Cook biscuits slightly.
Preheat oven at 350°. In large mixer bowl beat milk, peanut butter, egg and vanilla until smooth. Add Bisquick, mix well. Chill 1 hour. Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheet. Bake 10 to 12 minutes. (Do not overbake.) Cool. Partially dip cookies in warm melted chocolate. Place on wax paper. Let stand until firm, store lightly covered (room temperature).
Sift together flour, baking soda and salt. Blend together butter, sugars, vanilla and water. Beat in egg. Add flour mixture; mix well. Stir in walnuts. Spread in a greased 13 x 9-inch pan. Sprinkle chocolate chips on top. Place in oven at 375° for 1 minute. Remove from oven; run a knife through dough to marbleize. Return to oven 12 to 14 minutes. Cool and cut.
Beat eggs and sugar until fluffy. Add other ingredients and mix well. Bake at 350° until blade of knife comes out clean.
Separate eggs and beat whites until stiff. Set aside. Cream shortening and add sugar. Add egg yolks, beating well. Dissolve soda in buttermilk. Add alternately with flour. Beat well. Add coconut, nuts and extracts. Fold in stiffly beaten egg whites. Divide batter into three 9-inch cake pans. Bake in 350° oven for 25 minutes or until done.
Saute onions and celery until tender in oil. Crumble bread. Add other ingredients and mix well. Pour into crock-pot. Dab butter on top and cook on high for 4 hours (or 8 hours on low).
Combine and pour over ice cubes in large pitcher. Stir to chill. Serves 6.
In 13 x 9-inch pan, slice Twinkies lengthwise and lay in bottom of pan. Mix pudding as directed, set aside. Spoon drained pineapple over cake. Cover with pudding. Spoon Cool Whip over pudding to cover. Sprinkle with nuts.
Dissolve jello in boiling water. Add frozen strawberries until all is thawed. Fold in Cool Whip and pour over angel food cake in a 9 x 13-inch pan. Refrigerate and serve.
Cook noodles in chicken broth; salt to taste. Drain cooked noodles; add chicken, cream and soups. Turn into lightly greased 9 x 13-inch casserole dish and cover with bread crumbs and melted margarine. Bake 25 minutes at 350° until brown.
Use knife blade in processor and add lemon and orange until lemon and orange peel is finely chopped, 3 to 4 minutes. Add cranberries, apple and pecans. Pulse 4 to 6 times, scraping side of processor bowl between each pulse. Remove cranberry mixture from processor and add sugar. Mix well and cover and chill. This keeps well in refrigerator. Can also use blender.
Break angel food cake in pieces. Line bottom of a 9 x 13-inch pan with pieces. Mix jello and water. Stir until dissolved. Add frozen berries.
Mix cornstarch, sugar and salt. Add the hot milk, stirring constantly. Cook in double boiler until mixture is thick. Cool slightly. Pour into baked pastry shell. Cover with meringue made from the egg whites and bake in a slow oven (250° to 300°) until a delicate brown.
Cut broccoli in small bite-size pieces and lay in lightly greased pan or dish. Mix cream of mushroom, mayonnaise and green onion. Pour over broccoli. Cut Velveeta in slices and lay over top of broccoli and sauce. Mix together melted butter and crumbled Ritz crackers. Pour over cheese. Bake at 350° for 20 minutes.
Mix jello with boiling water. Chill until soft set. Cream sugar and cream cheese until smooth. Blend with jello. Add fruit and marshmallows; mix well. Add Cool Whip and lightly mix. Chill until hard set.
Heat oven to 350° (moderate). Grease an oblong pan, 13 x 9 1/2 x 2-inch or two 9-inch square pans. Mix with hand 1 package yellow cake mix, shortening, egg, water and flaked coconut. Squeeze with finger until dough is moist enough to hold together. With hand, pat out in pan. Bake 15 to 20 minutes, until a light golden color. Crust will still be soft when removed from oven. Cool.
Melt chocolate and shortening. Let cool. Beat 2 eggs with sugar until light. Blend in salt and chocolate mixture. Stir in coffee and cake meal. Bake in a greased square 8 x 8-inch pan for 25 minutes at 325°.
Put cherries, sugar and liquid in saucepan; bring to a boil. Boil 3 or 4 minutes. Pour over Jell-O and Pepsi. When it cools, add pineapple and pecans. Refrigerate to set. Serve on lettuce leaf. Makes 8 to 10 servings.
Mix cake mix as directed on box. Pour 1/2 of cake mix into greased and floured cake pan. Bake 15 minutes at 350°.
Mix cabbage and salt together. Let stand 1 hour. Squeeze out excess moisture, then add chopped green pepper and grated carrot.
Mix pudding with pineapple. Add Cool Whip. Stir in marshmallows and pecans.
Cook pasta according to package directions. Immediately drain. Return pasta to the hot kettle or Dutch oven. Add Parmesan cheese, light cream or whipping cream and margarine or butter. Toss gently until pasta is well coated. Transfer to a warm serving dish. Sprinkle with pepper. Serve immediately. Makes 4 main dish servings.
Mix pudding mix and cold milk with mixer until thick. Fold in Cool Whip. Layer graham crackers and pudding mixture in a long dish. Do three layers of crackers and 2 of pudding. Let set and ice with topping.
Salt, pepper and flour meat. Put in casserole. Add all ingredients. Bake 2 hours at 300°, covered, or until meat is tender. Add a little water, if needed, about 1 cup or more. Serve over noodles cooked in chicken broth or rice.
Melt Velveeta in double boiler. When cheese has melted, add horseradish and mayonnaise. Refrigerate or freeze 1 week before using.
Fry hamburg with onion, salt and pepper; when brown and in small pieces, add beans with juice. Add tomato soup and chili powder. (Small amount of water may be added if it seems too dry.) Simmer for 45 minutes to 1 hour.
Mix together and pour into unbaked pie shells. Bake 40 minutes at 350°. Makes two 9-inch pies.
Put cinnamon sticks and red hots into cider and let sit 2 days before serving. Makes 1 gallon.
Mix cream cheese, sugar and vanilla at medium speed. Gradually add heavy cream; mix well. Whip until thickened. Using back of a spoon, shape into 3 1/2-inch shells. Place on wax paper lined cookie sheet. Freeze 2 hours or overnight. Fill shells with pie filling.
Mix dressing, egg yolks, flour, sugar and pepper until smooth. Stir in corn, cheese and onions. Beat egg whites until stiff peaks form; fold in corn mixture. Pour into greased 9-inch square baking dish. Bake at 350° for 40 to 50 minutes or until knife inserted in center comes out clean. Makes 6 servings.
Combine first five ingredients and gradually whisk in the olive oil. About three hours before roasting time, using a pastry brush, coat lamb with sauce and let it stand at room temperature. For medium rare, roast 30 minutes per pound at 325°. Allow it to rest about 20 minutes before carving.
Preheat oven to 400°. Wash potatoes. Rub skins all over with margarine. Prick with fork. Bake on oven rack 1 1/2 hours or until tender. Meanwhile, in medium bowl, combine tuna, onion, parsley, soup, paprika, Tabasco and salt. Toss with fork to break up tuna and to blend well. Remove 1-inch slice from top of each potato. Scoop out inside of potato from each slice and from potato itself, leaving a shell. Add potato to tuna mixture, tossing to mix well. Spoon lightly into potato shells, mounting high. Top each with 1/2 slice cheese. Place in shallow baking pan. Bake 15 minutes or until filling is hot and cheese is melted. Makes 8 servings.
Sift together the flour, sugar, cocoa, soda and salt. Add oil, vanilla and water; mix well. Place in an ungreased 8-inch square cake pan or a 12-cupcake pan. Bake in a moderate oven at 350° for 35 to 40 minutes.
Combine first 6 ingredients; let stand overnight and drain. I put in a little prepared mustard and horseradish and a few whole cloves and take the cloves out before canning as they turn dark. Combine vinegar, sugar, celery seed and mustard seed. Bring the vinegar mixture to a boil; add vegetables and cook slowly for 10 minutes. Can.
Mix soy sauce, catsup, honey, peeled and chopped garlic and vodka. Mix wings in mixture in a shallow baking pan. Bake at 350° for 1 hour, basting occasionally.
In a large 1 1/2-quart or 8-quart pot, half fill with water; place on back burner. In a large skillet, brown chicken wings and smoke sausage in some shortening. When good and brown (just before), add onion, shallots, parsley, bell pepper and bay leaves. Turn over several times, then pour in large pot of water. Add shortening to cover bottom of skillet and thaw the frozen okra until almost all of the juice is out. May add shrimp and white onion, if desired. Put this all in the large pot with the rest of the ingredients.
Scald milk and let cool for 3 to 5 minutes. Mix all ingredients and pour into unbaked pie crust. Bake at 350° for 40 minutes or until set.
Mix 2 cups cookie crumbs, 1/4 cup sugar and oleo. Press firm into 13 x 9-inch pan. Refrigerate. Beat cream cheese and 1/4 cup sugar in bowl with 1/2 of the Cool Whip. Spread on crust. Mix jello with 2 cups boiling water. Let thicken. Spoon over cream cheese and sugar mixture. Refrigerate 3 hours. Spread rest of Cool Whip and cookie crumbs on top. Keep refrigerated.
Mash squash. Add milk, sugar, salt, pepper and beaten egg yolks. Beat egg whites and fold in. Put in a baking dish and dot with marshmallows.
Cook unpeeled potatoes in boiling, salted water until tender. Drain, cool, peel and slice. Set aside. Shape sausage into small balls. Pour stock into a small saucepan; bring to a boil. Add sausage balls to boiling stock. Reduce heat to very low. Cover and simmer 10 minutes. Remove from heat; keep warm. Skim off fat.
Cut up pineapple and pecans, leave cherries whole. Add crushed wafers and coconut. Melt butter and marshmallows, then add dates. Mix all together, well, may have to use hands. Pack and chill. It's good!!! Will keep in refrigerator for a long time.
Place soup, chicken, onion, eggs, Veg-All and broth in bottom of casserole dish. Mix flour, salt, pepper and butter in a small bowl until crumbly. Add milk and spoon over top. Bake 30 to 40 minutes at 350°.
Drain juice from each of the fruits. Simmer for 5 minutes with 2 to 3 teaspoons pickling spices. Strain, pour juice over fruit and chill.
Mix well all ingredients except shrimp. Add shrimp. Marinate shrimp for 1 hour at room temperature. Spear shrimp on skewers and grill 5 minutes on each side.
Boil vinegar, oil, water, onion, salt and pepper together and simmer for 5 minutes. Pour over warm potatoes. Chill. Add mayonnaise when ready to serve.
Spread open buns with spaghetti sauce (just enough to moisten). Cover bottom halves with ham and top halves with salami. Cover completely with cheese. Bake at 350° for 5 minutes, then broil until cheese bubbles. Season with pepper.
Cream shortening; add sugar gradually. Beat eggs. Mix hot water and cocoa; beat until smooth. Then add cocoa to first mixture. Add milk, soda and flavoring. Sift flour, salt and baking powder and mix in with other ingredients. Bake in moderate oven for 25 minutes. Frost with Devil's Food Cake Icing.
Crust: Mix flour, 2 cups sugar and salt. Cut in butter until pea like crumbles form. Press 1/2 of mixture into 9 x 13-inch pan. Bake 5 to 8 minutes or until lightly brown. Into remaining 1/2 crust mixture, add 1/2 teaspoon cinnamon and set aside. Take zucchini slices and cook in lemon juice until tender. Add 1 cup sugar, nutmeg and 1 teaspoon cinnamon. Simmer 1 minute and add 1 cup of crust mix until thick. Let cool and spread mix into pan. Sprinkle with 1/2 cup crust mix. Bake 30 to 35 minutes on 325°.
Combine chocolate pieces, evaporated milk and butter in a small saucepan. Cook over low heat until mixture is creamy and smooth. Combine remaining ingredients; gradually stir in the chocolate mixture. Pour into pie shell. Bake in moderate oven (375°) for 40 minutes, or until firm. Cool pie completely before serving.
Chop walnuts in blender or food processor. Add garlic gloves and mix. Add some olive oil (about 1/4 cup). Add half of basil and mix. Add rest of basil, oil, salt and pepper. Mix. Fold in the cheese. Pesto! Fold in 1 pound of pasta.
Coat beef with flour. Heat oil in Dutch oven. Brown beef and onions, slowly turning often to brown evenly. Add wine, water, bouillon cubes and all seasonings. Cover; simmer 2 1/2 hours or until tender. During last half hour, add frozen stewed vegetables. Bring stew to a boil; reduce heat. Simmer slowly until vegetables and meat are tender.
Cook rice according to package directions. Place approximately 2 ounces of ham and slice of tomato on toasted muffin. Mound 1/4 cup rice on tomato and cover with slice of cheese. Heat and melt cheese in broiler.
Beat the 4 eggs. Add brown sugar. Slowly add the Bisquick, coconut, chopped nuts and the chocolate chips. Mix well. Grease and flour a 9 x 13-inch pan. Pour batter in and bake for 30 minutes in 400° oven.
Mix together. Make into ball and refrigerate. Great served with Ritz crackers and grapes.
Soften gelatin in 1/2 cup tomato juice; bring to a boil, stirring to dissolve gelatin. Add salad dressing mix, vinegar and remaining tomato juice. Blend thoroughly. Chill. Stir before serving.
Cook pudding mix with milk according to package directions. Add hot pudding to cake mix in bowl. Mix well. Pour into greased and floured pan. Sprinkle with butterscotch chips and pecans. Bake for 30 minutes or until done.
Arrange chicken breasts in a 9 x 13-inch pan. Top with cheese. Combine soup and water/wine; spoon over cheese. Sprinkle crushed stuffing over top. Drizzle top with magarine. Bake 45 to 55 minutes at 350°.
Combine all and cook slowly for 10 minutes. Makes 1 1/2 quarts. This is better than any bought syrup.
Cream shortening and sugar together. Add other ingredients. Bake at 375° for approximately 1 hour.
Brown ground beef; drain. Add spaghetti sauce and spices; simmer while lasagna noodles are cooking. Cook noodles according to package directions. Layer 1/3 of noodles, 1/3 of the spaghetti sauce, 1/3 of all three cheeses, beginning with cottage cheese and ending with Mozzarella. Repeat twice. Bake at 350° for 30 minutes or until bubbly.
Mix cake mix, Jell-O, water, and oil. Add eggs one at a time and beat after each. Add berries. Bake at 350° for 25 minutes. Spread icing on top of cake.
In large saucepan, combine milk, soup and cheese. Cook until cheese is melted. Add sauerkraut, cover and simmer 10 minutes. Add corned beef and heat for 10 minutes. Serve with toasted rye bread. Makes 4 - 6 servings.
Melt chips over low heat or in microwave. Stir in peanuts. Then gently stir in noodles, a few handfuls at a time, until they are coated. Drop by spoonful onto wax paper; chill in refrigerator.
Heat oven to 400°. Whisk together eggs, yogurt and butter in medium bowl. Add dry ingredients and mix until well blended. Add remaining ingredients. Mix well. Pour into greased 10-inch heavy skillet and bake 40 minutes.
Mix first 6 ingredients. Place in 1 1/2-quart casserole. Mix chips and cheese. Sprinkle on top. Bake, uncovered, at 375° for 30 minutes or heated. Yields 6 servings.
Join the crescent rolls on an ungreased pizza pan to make crust. Bake at 350° for 8 to 10 minutes. Cool. Combine the cream cheese, Miracle Whip, dill weed and garlic powder. Spread on cooled crust. Sprinkle with finely chopped broccoli, cauliflower and shredded carrots. Sprinkle with shredded sharp Cheddar cheese and Parmesan cheese. Refrigerate until ready to serve.
Mix and cook in deep fat until golden brown. Can be dipped with spoon or poured from plastic bag. Makes about 24.
Cream together the butter and sugar. Add well-beaten egg. Add dry ingredients to creamed mixture. Fold in apples and nuts. Bake 35 minutes at 350°.
Combine sugar, cornstarch and 7-Up in saucepan. Cook until thick. Add gelatin and mix well. Arrange peach slices in pie shells. Pour gelatin mixture over peaches; refrigerate. Top with whipped topping when ready to serve.
Cook ziti as package directs. Saute mushrooms in butter for 5 minutes. Combine them with cream, broccoli and basil. Cook about 5 minutes. Add ziti, salt and pepper, continuing to cook a few minutes longer. Remove from heat; add Parmesan cheese and mix well. Serves 6.
Mix to ball. Spread in a 13 x 9 x 2-inch pan. Bake at 350°.
In a large skillet, saut first 6 ingredients in olive oil until golden. Stir in the rice and dot with butter.
Tear angel food cake in pieces. Place in 9 x 13-inch cake pan. Mix pudding, milk and ice cream. Pour on top of cake. Set in refrigerator.
Cook bacon in a 12-inch skillet until slightly crisp; transfer to paper towel. Reserve 2 tablespoons of the drippings, then add the pork. Brown on all sides (10 minutes), remove and set aside. Preheat oven to 350°. Bring to a boil, stirring constantly. Remove from heat. Add pork and bacon. Spoon mixture into 9-inch pan. Top with pie crust. Make slits for steam to escape. Bake 1 hour and 20 minutes. Lightly cover crust with foil if crust becomes too brown.
Combine sour cream, mushroom soup and sherry and mix. Place chicken in baking dish. Pour soup mixture over chicken. Bake in a 375° oven until chicken is well done. This makes chicken with gravy and can be served over rice or noodles.
Trim and butter the bread. Line pans with bread butter side down. Crisp fry bacon and them crumble. Cook chorizo and drain off fat and oil. Drain on paper towel. Layer cheese, and bacon/chorizo over bread. Beat eggs, milk, salt and pepper. Pour over mixture into each pan. Let stand overnight. Bake the next morning at 350° for one hour. It may take longer to cook if not a room temperature when placed in the oven.
In medium bowl combine flour, baking powder, and salt; set aside. In a small heavy saucepan or double boiler, heat the chocolate over low heat until melted, stirring constantly. Set aside. In a medium mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Beat in sugar until fluffy. Beat in melted chocolate, egg, and vanilla until combined. Gradually beat in the flour mixture. Divide dough into 4 equal portions. Wrap each portion in plastic wrap and chill in freezer for 20 to 30 minutes (or in refrigerator for 1 hour) until firm enough to handle.
Drain salmon, reserving 2 teaspoons liquid. Remove skin and bones. Mix with other ingredients. Shape into a ball and refrigerate overnight.
Beat half and half and pudding mix with a whisk. Let stand 5 minutes. Fold in topping and remaining ingredients. Spoon into crust. Freeze until firm. Let stand at room temperature 10 minutes before serving. Store in freezer.
In large bowl, melt margarine on High 1 minute. Stir in seasoned salt and Worcestershire sauce. Add cereal and nuts. Mix until all pieces are covered. Microwave on High 6 to 8 minutes, stirring every 2 minutes. Cool. Store in covered container.
Mix all ingredients together; don't stir. Can put biscuits on top, if you like. Can be done in crock-pot.
Combine the orange juice, club soda and banana in a blender and puree until smooth. Pour over the fresh fruit mixture. Sprinkle with the nutmeg and cardamon. Cover and refrigerate until ready to serve. Sprinkle on the coconut and serve immediately. Makes 6, serving size 1/2 cup.
Combine all ingredients in a bowl and mix well. Drop from teaspoon 1-inch apart on well-greased cookie sheet. Bake at 350° for 10 to 12 minutes. Remove from sheet at once. Makes 8 dozen.
Heat oven to 350°. Grease and flour one 13 x 9 1/2 x 2-inch pan or two 9 x 1 1/2-inch layer pans. Blend flour, sugar, baking powder, soda and salt in a large mixing bowl. Add shortening, half of buttermilk and mashed bananas. Beat 2 minutes on medium speed of mixer. Scrape sides and bottom of bowl constantly. Add eggs and rest of buttermilk. Beat 2 more minutes, scraping bowl frequently. Fold in nuts. Pour into prepared pans. Bake oblong 45 to 50 minutes and layers about 35 minutes.
Grease pie plate, 10 x 1 1/2-inch or square baking dish, 8 x 8 x 2-inch. Layer cottage cheese and Parmesan cheese in plate. Mix cooked beef, 1 cup of the Mozzarella cheese, the oregano, basil and tomato paste. Spoon evenly over top. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high. Pour into plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Return to oven 1 to 2 minutes or until cheese is melted. Cool 5 minutes. Sprinkle with parsley. Makes 6 to 8 servings.
Pour water over jello and marshmallows. Stir until dissolved. (Place over low heat if marshmallows do not completely melt.) Cool.
Line 2 jellyroll pans with wax paper. Mix angel food cake according to box. Spread cake in pans and bake at 350° for 15 minutes or until golden brown. Turn out onto wet tea towels. Roll lengthwise like jellyroll; cool. Cook milk and flour until thick; cool. Cream oleo, Crisco and sugar. Add milk and flour, nuts and cherries. Unroll cakes and spread with filling. Roll up and wrap loosely in foil. Freeze; slice while still frozen.
Slice cucumbers thin. Wash and soak in lime water overnight. Soak in salt water 4 hours. Drain, soak in cold water 2 hours and drain. Bring to a boil in alum water. Rinse in water. Cook 30 minutes in vinegar, sugar and spices. Seal jars.
Spread cream cheese on slice of ham. Place 1 green onion stem inside and roll up. Slice in small slices and hold with toothpicks. Serve on Ritz crackers.
Melt margarine. Add clam juice, then add all ingredients. Add shrimp and cook until shrimp is done.
Mix together and press on 9 x 11-inch pan. Bake for 20 minutes at 350°.