HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss cheese, spinach and flour together. Spread in pie shell. Mix milk and eggs, salt and nutmeg. Pour over spinach. Fluff to mix. Break cooked bacon on top. Sprinkle a little more nutmeg on top. Bake at 350° for 40 minutes or until egg is cooked.
Cut chicken in cubes. Put in large skillet with butter. Cook until chicken turns white. Add pepper and garlic. Heat 3 to 4 minutes until all is hot. Add salsa; remove from fire. Tear tortillas into pieces. Layer in 9 x 13 baking dish with chicken mixture and cheese. Top with cheese. Bake at 350° for 30 to 35 minutes.
Mix all ingredients well and pour in greased casserole dish. Bake at 300 degrees for 30 minutes.
Cream butter and sugar; add egg yolk, 1 tablespoon heavy cream, pineapple, chopped nuts and vanilla. Add beaten egg white; set aside.
Drain and quarter artichoke hearts. Mix with remaining ingredients in a small casserole. Sprinkle Parmesan on top. Bake at 350° for 20 minutes.
Arrange lettuce, avocado, grapefruit, walnuts and grapes on salad plates; serve immediately with dressing. Yield: 8 servings.
Mix cinnamon and white sugar in plastic bag. Cut biscuits into fourths and shake in sugar mixture to coat biscuits. Put into a greased pan. Melt margarine and brown sugar on low heat. Pour over biscuits and bake at 350 degrees for 30 minutes. Let stand 5 minutes and dump out onto a cake plate and serve.
Boil noodles in water until done; drain and put back in pot. Mix egg and milk together and add to noodles. Crush tomatoes with hand and add to noodles, along with some juice. Cut 1 lb. cheese into chunks and add to noodles. Add salt and pepper and stir together. Put in 9 x 15 inch pan. Grate remaining 1/2 lb. cheese and sprinkle on top. Sprinkle paprika on top. Bake at 375° for 30 to 35 minutes.
Dissolve bouillon cube in boiling water. Add zucchini; cook until tender. Put in blender to make smooth mixture. Return to pot; heat and melt in cheese (do not boil). Simmer.
Boil potatoes; cool and peel. Slice and place in casserole dish. Melt oleo. Saute onion and mushrooms. Add Ro-Tel and cheese. Stir until melted. Salt and pepper potatoes. Pour cheese mixture over potatoes. Serve.
Mix together cream cheese (room temperature), green chiles and onion. Spread a layer of cream cheese mixture on tortilla. Roll tortilla and place in refrigerator for at least 1 or 2 hours. Cut each tortilla into 1 to 2-inch slices and serve with picante sauce.
Mix eggs, sugar and flour well, then add milk, butter and vanilla. Bake 1 hour 15 minutes at 225°.
Cream butter and sugar. Beat egg whites. Add flour, soda, baking powder and buttermilk to sugar mixture. Mix well and add flavoring. Fold in beaten egg whites. Bake at 350° for 30 to 35 minutes until done.
Pour the boiling water over the oats. Set aside. Cream together the oleo, brown sugar and white sugar. Add the eggs. Mix together the flour, baking soda, baking powder and cinnamon. Pour oatmeal over creamed mixture and blend. Add the flour mix and 1 teaspoon vanilla. Mix all together just to blend; don't overbeat (I did that at first). Pour into greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Delicious served with whipped cream.
Mix vanilla wafer crumbs, 1/4 cup melted butter, 1 cup confectioners sugar, nuts and 1/4 cup frozen orange juice together.	Make into balls. Combine 2 tablespoons soft butter, 2 cups confectioners sugar and orange juice together. Dip balls into mixture, then roll in coconut.
Combine all ingredients. Shape into loaf pan. Bake at 350° for 1 1/4 hours or until done.
Drain raspberries; reserve liquid. Add enough water to liquid to make 1 cup. Pour liquid in 1-quart saucepan. Add sugar. Sprinkle gelatin over liquid. Let stand 5 minutes on low heat until gelatin is dissolved, stirring constantly.
Brown meat; drain off fat. Add cheese chunks and mix until melted. Add seasonings and mix. Spread small amount of meat mixture on bread slices. You can freeze until ready to serve or broil for several minutes until bubbly hot. Serve hot. If they have been frozen, just remove from freezer and broil to serve.
Bring to a boil and pour over vegetables. The longer it sets, the better it is.
Mix well. Place in 9 x 13-inch pan. Cover and refrigerate overnight. Remove 1 hour before baking. Stir well. Top with buttered bread crumbs. Bake at 350° for 1 hour. Yields 10 to 12 servings.
Use pastry for single crust pie. Combine first 4 ingredients. Cook and stir the mixture until thickened and bubbly. Reduce heat; cook and stir 2 more minutes. Remove from heat. Separate 4 eggs. Set whites aside. Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into yolks. Return mixture to saucepan. Bring to boil; cook and stir 2 minutes more. Remove from heat. Add coconut, butter and vanilla. Pour into baked pie shell. Top with meringue.
Bring water, broccoli and bouillon to boil. Simmer until tender. Do not drain. Melt margarine in skillet. Saute onion until tender. Stir in flour. Add milk and cheese. Cook over medium heat until thick and creamy. Add to broccoli and liquid. Stir well. Makes 6 servings.
In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in bottled lemon juice and food coloring. Fold in whipped cream. Pour into prepared pastry shell. Freeze or chill 6 hours or until firm. Let stand 10 minutes before serving. Garnish as desired. Freeze leftovers. Makes one 9-inch pie.
Combine all ingredients and blend. Pour into pie shell, sprinkle with nutmeg and cook for 1 hour at 350°.
Place chicken into greased baking dish. Pour mixture of sour cream and soup over chicken. Sprinkle poppy seeds over mixture, then top with crumbled Ritz crackers. Place small pats of margarine on crackers. Bake at 350° for 30 minutes.
Mix soups and sour cream. Pour over chicken. Bake 15 minutes at 350°. Top with Cheddar cheese. Bake 30 more minutes at 350°. Serve with noodles or rice.
Saute first 3 ingredients in margarine. In large pot, mix first 3 ingredients with next 8. Simmer for 30 to 60 minutes. Serve on hamburg buns.
Mix first 3 ingredients together. Roll into balls and shape into eggs. If coconut is dry, add enough milk for consistency to roll easily. Let stand approximately 1 hour. Melt chocolate and paraffin in double boiler. Do not let water boil, only until melted. Dip eggs in chocolate and place on waxed paper and refrigerate until chocolate has set. Yields approximately 2 1/2 pounds.
Mix cake according to package directions. Pour half the batter in a 9 x 13-inch greased and floured pan. Bake for 15 minutes at 350°. Let cool. While cooling, mix and heat milk, margarine and caramels until melted. Pour over cooled cake when melted. Over the caramel mixture, spread the chocolate chips and nuts. Pour remaining cake batter over top and bake for 30 minutes at 350°.
Mash in 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Boil sausage for 8 minutes; remove and slice. Brown in frying pan. Combine all ingredients; cook in crock-pot or oven for 2 to 3 hours at slow heat (300°). Makes a large amount. If in a hurry, you can cook at 375° for 1 hour.
Dredge fruit and nuts with flour. Sift together flour and baking powder; set aside. Cream butter and sugar together; set aside. Beat egg whites until stiff peaks form. Add dry mixture, creamed mixture, egg whites and milk together, mixing thoroughly; add lemon extract. Fold in fruit and mix well. Bake in a 350° oven for 1 hour, then reduce oven to 325° and bake for 1 1/2 hours. This can be baked in a loaf pan or 2 small pans.
Combine flour, baking powder and salt on waxed paper. Cream sugar and butter. Beat egg whites and lemon rind. Add dry ingredients. Mix well until blended. Stir in milk. Bake in greased 9 x 5 x 3-inch loaf pan 40 to 50 minutes in a 350° oven. Transfer to wire rack. Cool completely before slicing. Makes 1 loaf.
Mix all the ingredients and put in a loaf pan. Bake at 350° for 1 hour.
Mix this together and put in top of double boiler with boiling water, beating with electric mixer for 7 minutes. Remove from heat and stir in vanilla.
Salt and pepper corn in shucks to taste. Soak in salty ice water until shucks are wet. Lay on grill. Poke corn with ice pick. When done, remove shucks and season to taste.
Crumble ground beef into Dutch oven. Add onion, garlic and bell pepper. Cook until beef is brown and vegetables are tender; stir frequently. Add remaining ingredients except kidney beans. Cook over medium heat for 30 minutes, stirring frequently. Add kidney beans and simmer on low heat for 30 minutes.
Place sugar and flour in a bowl. Mix well. In saucepan, bring shortening, oleo, cocoa and water to a rapid boil. Remove from heat and pour over sugar and flour, mixing well. Add remaining ingredients, mixing well. Pour into greased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes. About 5 minutes before cake is done, prepare the frosting and ice cake while it is hot.
Combine apple juice and pectin in a large Dutch oven or double boiler. Bring to a boil, stirring occasionally. Add sugar and bring mixture to a full, rolling boil. Boil 1 minute, stirring constantly. Remove mixture from heat. Skim off foam with metal spoon. Pour jelly in jar.
Wash and dry chicken. Rub with lime juice and cut into small pieces. Lightly brown them, a few at a time, in oil. Set the browned chicken aside in a bowl. In the oil in which the chicken was browned, saute the onions and garlic, then add the curry powder; stir. Add the tomatoes, hot pepper slices, whole pepper, black pepper and a little salt. Pour in water and stir. Add the chicken pieces. Bring to a boil, then lower the heat. Cover cooking pot and simmer until chicken is tender. Taste for salt just before liquid is reduced to a gravy, about 1 hour.
Mix ingredients into a bowl to form dough. Roll into balls about the size of a small walnut. Roll in cinnamon and sugar mixture. Place on ungreased cookie sheet about 2 inches apart. Do not flatten. Bake at 300° for 10-12 minutes.
Brown beef; drain fat. Add onion, salt, pepper, Italian seasoning and tomato paste. Blend well. Unroll and separate crescent rolls into 8 triangles. Place in ungreased 9-inch pie pan, pressing pieces together to form crust. Turn meat mixture into unbaked crust and top with cheese. Bake at 375° for 30 minutes.
Combine cheeses, lemon juice, hot sauce and bouillon in mixing bowl. Beat at medium speed of electric mixer until smooth. Stir in next 3 ingredients. Chill. Yields 2 cups.
Mix butter and sugar; add eggs and other ingredients. Add berries last. Bake in 2 square or 3 round layers at 350° for 30 to 35 minutes.
Dissolve yeast in warm water. Sift together flour, salt and sugar. Add oil and yeast water to flour. Stir dough until well mixed. Place dough in greased bowl and cover. Let rise until double in bulk.
Stuff roast in good size crock or slow cooker. Dump all ingredients minus cheese over roast. Slow cook 8 to 10 hours. Buy some of your favorite hoagies or Italian bread (long loaf). Using tongs, fill buns with mixture; top with grated Mozzarella to taste. Broil until cheese is melted. Serve at football parties. Spicy. Chicago style sandwich.
Extract juice from lemons and oranges. Boil the rinds in 1 quart of water with cloves for 5 minutes. Strain and add sugar. Mix juices and water to tea. Serve very hot.
Place oil and garlic in a 2-quart microwave bowl. Cover with plastic wrap. Cook on High 2 minutes. Stir in mushrooms. Re-cover and cook on High 5 minutes. Stir twice, remove and serve with minced parsley, sprinkled on top.
Cream butter and sugar (1/2 cup at a time); add eggs 1 at a time. Add flour, buttermilk and pecans. Fill unbaked pie shell. Cook at 325° for 1 1/2 hours or until a knife inserted in center comes out clean.
Mix sugar, cornstarch and salt in top of a double boiler. Add margarine, beaten egg yolks and milk. Cook over boiling water, under medium heat, stirring constantly, until mixture thickens. Pour into cooled baked pie shell and top with meringue and spread until sides are sealed. Brown meringue in a 350° oven, about 10 to 12 minutes or until lightly brown. Yield: 6 to 8 servings.
Cook sausage and add remaining ingredients. Spoon into mini baking tins. Bake at 400° for 12 minutes.
Cream butter, sugar and vanilla. Beat in eggs. Blend in chocolate. Stir in flour and nuts. Bake in greased 8 x 8 x 2-inch pan at 325° for 30 to 35 minutes.
Heat oven to 375°. Mix cake mix, butter and water until blended. Pat into a greased 13 x 9-inch pan. Bake for 20 to 22 minutes. Layer marshmallows, candy and peanuts over crust. Bake for 2 to 3 minutes, or until marshmallows begin to melt. Cool; cut into bars. Makes 24.
Press one package frozen cookie dough into a 9 x 13-inch pan, filling the whole pan. Mix the cream cheese, sugar and eggs well; pour mixture on top of cookie dough. Pinch off globs of second dough package and drop on top of the cheese mixture, sporadically. Bake at 350° for 40 to 45 minutes.
Brown sausage in skillet and drain. Roll out bread dough. Put sausage down center of bread; sprinkle on cheese. Roll into a long loaf. Place on greased baking sheet. Beat 1 egg in a bowl. Paint loaf with beaten egg. Bake for 30 minutes at 350°.
Combine ingredients. Roll in balls; dip in sugar. Flatten with fork. Chill. Bake in a 375° oven for 10 minutes.
Mix all ingredients together. Bake cookies at 325° for 20 minutes. Cool slightly and turn in powdered sugar.
Preheat oven to 400° (for metal pie plate, 425°). Sift flour before measuring; cut Crisco into flour with pastry blender or two knives until mixture is uniform. Mix onion salt and water; sprinkle on water a tablespoon at a time; toss lightly with a fork. Work dough into a firm ball with your hands. Divide dough in half and form two flat circles. On a lightly floured surface, roll out bottom crust until 1 1/2 inches larger than inverted 9-inch pie plate. Fold circle in half; lift dough into pie plate. Trim even with edge. Roll out top crust the same way. Add pie filling (recipe follows) and cover with top crust; trim 1/2-inch beyond edge. Fold top crust edge under edge of bottom crust; seal and flute with fingers or fork. Cut slits in top crust. Bake at 400° for 25 minutes.
Bring the sugar, water and Karo syrup to a boil. Add peanuts and food coloring. Cook until it reaches hard boil stage. Remove from heat and add margarine and salt. Beat until thick. Pour onto buttered pan.
Spread bean dip in oblong dish. Then go to the next ingredient as listed. Spread each over the other. Top with black olives. Use as much or as little to suit your taste.
In a small bowl, whisk together oil, vinegar, salt and pepper. Add rice, tomatoes, cucumber and onion; toss. Serve chilled.
Combine ingredients and bake at 350° for 20 to 30 minutes. Bon appetit!
Heat oven to 450. Generously grease 24 small muffin cups, 1 3/4 x 1-inch. Beat eggs slightly in medium bowl with fork or wire whisk. Beat in flour, milk, sugar and salt just until smooth (do not overbeat). Fill cups about 2/3 full. Bake 5 minutes.
Mix lime jello with boiling hot water.	Add pear juice, salt and vinegar. Put	the mixture in bottom of each mold, saving half in the refrigerator until set enough to whip with ginger and cream cheese. Fold in pears and pour into molds. Refrigerate.
Cook macaroni as directed on package. Drain and cool. Add onion, carrot, celery, green pepper, salt, pepper and celery seed. Mix together. Set aside. In large measuring cup, add mayonnaise and vinegar. Mix together until smooth. Add milk (or water), mixing until smooth and of pouring consistency. Pour onto macaroni and mix all together. Mix in peas and tuna. Place in serving bowl. May garnish with sliced tomatoes and parsley. Chill. (If salad is not moist enough, mix together more of mayo mixture and add to salad.)
Drain pineapple. Mix dry pudding mix with the Cool Whip until well blended. Add the pineapple, nuts and marshmallows.
Skin and fillet catfish. Combine all ingredients except catfish in bowl, mixing well. Pour marinade over catfish in shallow dish. Let stand for 20 minutes. Drain, reserving marinade. Cook 4 inches above hot coals on greased grill for 5 minutes on each side, or until fish tests done, basting frequently with reserved marinade.
Cook beef. Add all ingredients except grated Swiss cheese. Place half of the meat mixture in deep dish pie shell. Top with half the grated cheese. Add the other half of the meat mixture and top with remaining grated cheese. Bake at 400° for 30 minutes. Serves 6.
Rinse, pat dry and remove stems from mushrooms. Chop stems (about 1 1/2 cups); set aside.
Stir first 3 ingredients together. Cook in microwave for 14 minutes. Beat egg whites stiff and add vanilla. Have this ready and pour over sugar mixture. Beat until ready.
Prepare cake as directed; bake in 13 x 9-inch pan. When done, prick cake generously with fork. Pour pineapple over top while cake is hot. Blend pudding with milk and beat in cream cheese. Spread over pineapple and cover with Cool Whip. Refrigerate. If desired, garnish with chopped nuts and/or coconut.
In a heavy saucepan, bring the cream just to a boil. Remove from heat and immediately add the chocolate pieces and butter. Stir until all the chocolate pieces and butter are melted. Beat with a spoon until well mixed. Pour into a bowl and cover (let the chocolate mixture cool to room temperature before covering). Chill in the refrigerator overnight. Roll into 1-inch balls and place on a plate. Re-chill in refrigerator. Dip each ball into melted chocolate to cover. Set on waxed paper to harden.
Combine vegies, soup, 1/2 cup of cheese, sour cream, pepper and 1/2 cup of onions. Pour in 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions and bake, uncovered, 5 minutes longer.
Mix warm water, yeast, honey, salt, oil, eggs and 5 cups of water. Beat this with electric mixer. Add last 5 cups flour by hand. Let raise in bowl. Put in 4 loaf pans and let raise again. (Dough will be sticky). Bake at 350° for 35 minutes.
Combine margarine, 2 cups of the flour and 1/2 cup confectioners sugar and blend until smooth. Pat the dough into a lightly greased 13 x 9-inch pan. Bake at 300° for about 30 minutes or until lightly browned. Combine eggs, sugar and lemon juice and mix well. Pour over pastry. Bake at 300° for 35 minutes or until done. Sprinkle with additional confectioners sugar and cut into small bars.
Cook each vegetable separate until done. Mix mustard, sugar, vinegar and turmeric. Put vegetables in juice and bring to a boil and boil 15 minutes. Jar and seal.
Brown beef and onion. Drain off fat. Add uncooked noodles, water, bouillon cubes, carrots, potatoes and mushroom soup. Bring to boil. Cover and simmer 30 to 40 minutes. Add salt, pepper and Worcestershire sauce. Makes 6 to 8 servings.
First, you have adult help you cut up the fruit. Next, put them into the bowl. Then put in the yogurt in bowl and stir. Ready to serve.
Mix well with rotary beater eggs, sugar, Karo and butter. Pour into unbaked pie shell. Top with pecans. Bake in 300° oven for 1 hour. May serve with whipped cream, if desired.
Beat egg whites on medium speed until foamy. Add cream of tartar and beat until stiff enough to stand in moist peaks, about 1 minute. Gradually beat in sugar. Add vanilla. Continue beating until meringue is stiff and sugar well blended. Add cornstarch (this keeps meringue from "weeping"). Mix well. Pile meringue on top of filling. Spread, bringing well onto crust. Swirl with spatula to make meringue stand in points. Bake at 325° about 20 minutes or until golden brown. Don't get it too brown.
Mix cake mix and dry pudding in a bowl. Mix eggs, oil and cool 7-Up in mixer bowl; beat well, gradually adding dry mixture. Grease and flour a tube pan for cake. Put mixture in tube pan and bake for 40 to 50 minutes at 350°. Top with powdered sugar.
Boil spaghetti. Brown ground beef; add onion, garlic and oregano. Mix spaghetti sauce with ground beef. In 9 x 13 in. dish, layer 1/2 of spaghetti, 1/2 meat sauce and cheddar cheese. Layer rest of spaghetti, rest of meat sauce and mozzarella cheese. Mix 1/2 can water with mushroom soup and pour over casserole. Bake for 30 min. at 350 degrees.
Mix Jell-O, boiling water, frozen strawberries, mashed bananas and nuts together. Pour half of mixture into 9 x 13-inch pan. Let that gel. Spread with sour cream. Pour other half on top. Chill.
Combine dry ingredients in bowl. Cut in shortening like for pie crust. Mix together using a fork. Add eggs and bananas. Blend until mixed (note: do not use mixer; don't overmix). Grease and flour loaf pan. Bake at 350° for 40 minutes, approximately. (Can use muffin tins, etc.; adjust baking time.)
Preheat oven to 350°. Cream butter and sugars. Add eggs, vanilla, baking powder and baking soda. Mix well. Next, mix in flour and oatmeal. Stir in cornflakes, then any remaining ingredients. Bake for 11 to 13 minutes.
Preheat oven to 400°. In a 9-inch cast-iron skillet, slowly melt butter, turning pan to coat sides and bottom. Mix eggs with fork until light and creamy. Add remaining ingredients and mix just until blended. Pour into prepared skillet or casserole, if preferred. Bake for 10 minutes. Reduce heat to 350° and bake 35 minutes longer (or until set). Can be served hot or cold. Makes 6 servings.
Mix together the pineapple and vanilla pudding. Fold in Cool Whip. Place in graham cracker crust. Top with Cool Whip. Refrigerate several hours.
Cream butter, Crisco and sugar until fluffy. Add eggs one at a time. Beat well. Add flour, baking powder and milk; add flavorings. Pour into tube pan that has been greased and lightly floured; bake at 325° for 1 1/2 hours.
In a small frying pan melt butter; saute onion and cooked and very well drained spinach to onions. Cut cream cheese up and add to spinach. Stir until cheese melts slightly. Mix egg and add to spinach. Add bread crumbs and Parmesan cheese. Add chicken bouillon (powder is better) or cut up a cube. Mix well. Put mixture in a greased pan. Bake 20 minutes at 350°. You may sprinkle more Parmesan cheese and bread crumbs on top before baking, if you wish.
Combine and blend mayonnaise, milk and well beaten eggs. Add chopped chilies and olives. Stir in cornstarch, pepper, garlic powder and grated cheese (save a little for later). Pour all ingredients into unbaked, thin pie shell. Put a little cheese on top. Bake at 400° for 10 minutes. Put oven down to 350° and bake for 25 minutes. Let set for 10 minutes. Cut and serve with a green salad and fruit.
Heat oven to 350°. Grease a 2-quart casserole. Chop finely the onion, pepper and cheese. Blend in all other ingredients except the rice. Mix last with rice and pour into casserole. Cover and bake 35 to 40 minutes. Serves 6 or 7.
Roll out defrosted shells until thin. Spread with Dijon mustard. Top with chicken slices. Roll up and tuck sides under. Spray cookie sheet. Put chicken bundles on sheet. Apply prepared dressing mix on top of bundles. Bake at 350° for 1 hour.
Peel eggplant; cut into 2-inch pieces. Saute eggplant in half of the butter until opaque. Remove to greased casserole dish. Saute onion and green pepper in remaining butter. Add garlic, salt and pepper. Cook until tender. Add to eggplant. Add tomatoes to casserole. Sprinkle with cheese. Bake at 350° until tomatoes are bubbly and cheese has melted.
Mix well, but don't beat too long. Bake in 9 x 12-inch pan at 350° for about 45 minutes. Cool and top with frosting.
Butter eighteen 2-inch cupcake tins. Bake at 350°. Mix thoroughly first 5 ingredients. Fill the tins 2/3 full. Put a pecan on each one. Bake until the cakes shrink slightly from the pans, 8 to 15 minutes. Makes 18.
Cook bacon and crumble. Use 1 tablespoon bacon drippings to saute onion. Blend in cornstarch, salt and mustard. Drain beans. Reserve 1/2 cup liquid. Stir liquid into skillet. Cook stirring constantly until thick and bubbly. Stir in sugar and vinegar. Add beans; heat until bubbly hot. Sprinkle with bacon and egg.
Brown hamburger. Cook onion and celery ribs until tender. Combine with tomatoes, tomato paste, chili seasoning, chili (no beans), kidney beans, sugar, salt, pepper and chili powder to taste. Simmer until you can't stand it any more. Enjoy.
Bring water to boil, drop in crackers. Place in an uncooked pie shell. Sprinkle with cinnamon. Put dabs of butter on top. Bake at 350` for 30 minutes. Tastes like real apple pie.