HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together first 5 ingredients until blended. Stir in pepperoni and chopped cheese slices. Divide each pizza crust into 2 portions. Roll each dough portion into a 7-inch circle. Spoon 1/2 cup cottage cheese mixture in center of each circle. Fold dough over filling, pressing edges to seal; place on a lightly greased aluminum foil-lined baking sheet. Prick dough several times with a fork. Bake at 375° for 20 to 25 minutes or until golden. Let stand 5 minutes. Serve calzones with warm pasta sauce. Yield: 4 servings. Prep: 25 minutes. Bake: 25 minutes.
Combine xx sugar and peanut butter; blend until appearance of biscuit mix. Spread on pie shell.
Soften gelatin in 1/2 cup cold water.	Dissolve in hot broth. Add lemon juice and salt. Chill until partially set. Stir in remaining ingredients; pour into	5 to 12 individual molds or 5 1/2-cup ring mold.	Mold until firm. Unmold; pass mayonnaise.
Melt margarine in pan on stove. Stir in sugar. Stir in cocoa. Add evaporated milk and stir. Bring to a full boil and stir continually for 1 minute. Take off stove and add 1 teaspoon vanilla. Serve over ice cream.
Saute onion and bell pepper in butter. Add corn and Ro-Tel. Simmer for at least 10 minutes.
Cut vegetables into pieces. Place chicken, carrots, celery, onion, potatoes and seasoning in pot and add enough water to cover. Boil until tender. Debone chicken. Line a casserole dish with pie crust. Put chicken and vegetables in the casserole dish. Combine soup, broth and cornstarch. Pour into pie shell. Top with bread, bread crumbs or pie crust. Bake at 350° for 1 hour.
Butter sides of heavy 2-quart saucepan. Heat walnuts in moderate oven (375°) for 5 minutes, stirring once. Combine sugar, water, salt and cinnamon in heavy saucepan. Heat and stir until sugar dissolves and mixture comes to a boil. Cook, without stirring, to soft ball stage. Remove from heat. Beat by hand for 1 minute or until mixture begins to get creamy. Add vanilla and warm walnuts. Stir gently, until nuts are well coated. Turn out on waxed paper; separate with a fork.
Cook sausage until browned; drain well. Spoon into a lightly greased 13 x 9 x 2-inch dish. Combine hot grits, cheese and butter; stir until cheese and butter melt. Combine eggs and milk; stir into grits. Pour into casserole over sausage. Bake at 350° for one hour. This casserole may be made the night before, refrigerated and baked the next day. Serves 6 to 8.
Mix ingredients. Place in small baking dish and bake at 350° for 45 minutes. Serve with crackers.
Except for avocado, mix all ingredients together in a bowl. Let it stand at room temperature for about an hour. Stir several times, then add avocado right before serving with tortilla chips.
Beat eggs lightly. Add rest of ingredients. Melt margarine and add last. Pour in uncooked pie crusts. Bake at 325° for 35 minutes. Makes 2 pies.
Mix all ingredients together (except Cool Whip), adding nuts last. Grease generously a pizza pan or dish. Spread mixture within 1-inch of each side of pan. Bake at 325° for 35 minutes. Cool and top with Cool Whip. Top this with any fresh fruit.
Flake fish with fork. Add celery, onion and parsley. Combine yogurt, honey, lemon juice, mustard, wine and pepper sauce and Old Bay. Mix with fish until evenly distributed and well moistened.
Preheat oven to 375°. Mix all ingredients, except nuts and white chocolate, together at medium speed of beater. Scrape bowl occasionally. Continue mixing until well blended. Fold in Macadamia nuts and white chocolate pieces.
Melt butter in deep dish. Mix dry ingredients and add milk. Pour batter over melted butter. Add 1 can cherry pie filling. Bake in oven at 375°. Other fruits may be used. When baked, the crust is on the top.
Trim crusts from bread. Arrange 4 slices, buttered side down, in 8 or 9-inch baking dish. Sprinkle with cheese, ham, green pepper and onion. Place remaining slices, buttered side up, on top of filling. Beat eggs with milk, salt and cayenne pepper. Pour over sandwiches in pan. Press each down with pancake turner to blend egg mixture in bread. If desired, cover and refrigerate as long as overnight; or bake at 375° for 35 to 45 minutes until sandwiches feel firm to the touch and egg mixture is set.
Fry the ground beef in a large skillet. Drain the grease from the meat. Add the salt and pepper. Cut up the bell pepper into small pieces. Cut up 1/2 onion in small pieces, then cut 2 small tomatoes, sliced small. Pour the tomato paste over all ingredients. Mix together, then let the ingredients cook for about 2 to 3 minutes. Serve.
Melt butter; stir in flour. Add milk. Cook 2 minutes. Add cheese; stir until melted. Season to taste. Add onion. Place a layer of diced potatoes in a buttered baking dish, then layer of sauce. Repeat alternately with sauce on top. Bake 20 minutes in oven at 350°.
Bring all to a boil for 3 minutes; let cool. Add 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon soda and nuts. Mix well. Bake 25 to 30 minutes at 350°. Her mother's recipe.
Cream butter and sugar, then add eggs. Cream for 10 minutes at medium speed on mixer. Add buttermilk, salt and soda. Alternate a little at a time with vanilla and flour. Bake at 325° for about 1 1/2 hours or until done to touch in loaf pans that have been oiled real good. When done, turn upside-down on sheet pan. It will drop from pan when it is cooled.
Cook chicken breasts until tender. Save the broth. Remove meat from bones and cut into bite size pieces. Place chicken in a 9 x 13-inch baking dish.
Separate cauliflower into florets and blanch (8 to 10 minutes) in boiling water. Drain and transfer to buttered baking dish. In another bowl mix cream, egg yolks, mustard, Worcestershire sauce, salt, pepper, cayenne and cheese together. Place sauce over cauliflower in casserole and coat evenly. Melt butter and mix in crackers. Sprinkle over casserole and bake at 350° for 35 to 45 minutes.
Cook rice according to directions. Add butter. Let stand until butter is melted. Add celery soup, cheese and mexicorn. Save a little cheese for top. Put in casserole dish. Top with remaining cheese. Bake for 30 minutes at 350°. Recipe can be doubled.
Combine sugar, milk and margarine; cook 12 minutes. Add peanut butter and marshmallow cream; stir. Cool and slice. Use a 9 x 13-inch pan.
Heat fat in 10-inch skillet. Add onion, bell pepper and meat. Cook until brown, stirring occasionally. Add remaining ingredients. Cover. Simmer about an hour.
Rub flour, butter and sugar to fine crumbs. Add spice. Make a well in the center, then add egg and fruit. Mix to a firm dough. Roll out to 1/4-inch thick and cut into rounds. Cook on a heated griddle or heavy frying pan until brown on both sides. Cool and spread with butter before eating.
Cook sugar and evaporated milk to soft ball stage (235°F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.
Thaw and dilute lemonade as directed on can. Combine all ingredients. Pour mixture into a freezer can of a one gallon electric freezer. Freeze according to manufacturers instructions.
Mix potatoes, sugar and shortening. In another bowl, dissolve yeast in 1/2 cup water. Beat eggs and add to yeast mixture. Pour potato water into first ingredients. Add salt, then flour; knead and set in icebox to rise to double in size. Put dough on floured board; cut each roll from dough and work with fingers. Roll over in greased pan. Let rolls rise to twice their size and bake in moderate oven, 400°, until brown or about 30 minutes.
Chop onion fine. Mix all ingredients well. Refrigerate for at least 1 hour before serving.
Mix ingredients until crumbly. Beat 1 egg in measuring cup and finish filling cup with cold water. Pour over crumbly mixture and mix well. This dough will keep in refrigerator indefinitely or you can freeze. (For flaky crust, use ice water.)
Combine butter and brown sugar. Place in 13 x 9-inch pan. Arrange peaches over sugar mixture. Combine all remainder ingredients in large bowl. Blend, then beat at medium speed for 4 minutes. Spoon carefully into pan. Bake at 350° for 50 to 60 minutes. Cool in pan 5 minutes. Invert to platter; remove pan. Garnish with whipped topping.
Cream sugar and butter. Add flour, baking powder and salt. Add eggs, then vanilla and nuts. Bake in a 9 x 13-inch pan at 350° for 30 to 35 minutes.
Mix all ingredients well. Put 8 to 10 chicken breasts or pieces in a shallow baking pan. Pour sauce over. Bake at 325° for 1 1/2 hours. Turn chicken over halfway through cooking and baste. Serve over white rice.
Brown ground beef and onions. Place in 8 x 8 dish. Add undiluted soups. Mix salt and pepper and top with Crispy Crowns (large Tater Tots). Bake at 350° for 1 hour.
Line and grease 5 (9-inch) spring-form pans. Spoon 1 1/2 cups of cookie crumbs per cheesecake over the bottom of each pan. Combine cream cheese and sugar in a large mixer; beat until smooth. Add the pumpkin; continue to beat. Add the spices; mix well. Scrape the sides of the bowl with a spatula. Add eggs slowly, one at a time; beat in cream. Divide evenly among the pans. Bake at 200° for 2 hours. Rotate pans in the oven every 30 minutes for even heat distribution.
Combine chicken, celery, fruits and nuts. Blend oil, orange juice, vinegar and seasonings. Add to chicken mixture. Let stand for 1 hour. Drain. Add mayonnaise and toss lightly. Yield: 8 to 10 servings.
Line a large pie pan with rolls. Spread with mustard. Simmer with oleo until soft and transparent, zucchini and onions. Add spices. Beat eggs and mix with cheese. Pour zucchini mixture into eggs and cheese and mix well. Pour into pie shell. Bake at 350° for 25 minutes. Let stand for 10 to 15 minutes. Cut and serve.
Mix well and spread on small pieces of bread or crackers. Garnish with sliced olives or squares of green pepper. If preferred, use cottage cheese instead of cream cheese.
Beat eggs. Cream butter and sugar. Add beaten eggs, vanilla, coconut and buttermilk. Pour in 3 unbaked pie shells and bake at 350° for about 45 minutes or until set.
In saucepan, bring 1-inch of water to a boil. Add turnips; cook until tender, about 20 minutes. Drain. Saute carrots and onion in oleo until tender. Stir in turnips, salt, pepper and parsley. Cook, turning frequently, to well heated, 5 to 10 minutes.
Place a layer of the cheese, onion and broccoli in a serving dish. Repeat three times.
Mix together and roll into a ball. You can roll in chili powder if you want to. Then roll into crushed pecans. Serve with crackers.
Place the broccoli, cauliflower, garbanzo beans and onions in a bowl. Mix mayonnaise, sugar and Parmesan cheese together well. Pour into vegetables and mix well. Cover and refrigerate overnight.
Mix sugar and eggs together. Mix cocoa and boiling water; add to sugar and egg mixture. Add margarine. Combine flour, baking soda and baking powder. Combine milk and vanilla; add alternately to dry ingredients. Grease and flour 2 (9-inch) round cake pans. Bake at 350° for 40 minutes.
Stir oats and water together. Set aside. Mix dry ingredients in a sifter. Mix shortening, oatmeal mixture and vanilla. Add dry ingredients and mix at low speed for 3 minutes. Add eggs and beat 2 minutes more. Spread in pan and bake at 350° for 35 minutes.
Cut steak into thin strips, slicing slightly diagonal from top to bottom. Combine remaining ingredients and marinate steak for about 1 hour, turning occasionally. Weave meat onto small skewers. Grill about 2 minutes on each side.
Brown beef, pour off fat. Add celery, pepper (green), onion, salt and pepper.	Put in greased casserole dish.	Mix milk, eggs and Bisquick; beat until smooth. Pour over beef. Sprinkle cheese on top. Bake at 400° for 1/2 hour.
Cream sugar and shortening. Beat in all other ingredients. Fold in blueberries. Makes one 9 x 13-inch or two 8-inch square cakes. Line pan with waxed paper and bake at 350° for 40 minutes, then increase to 375° for 10 minutes to brown top.
Mix sugar and flour together and add eggs and butter; mix well. Add walnuts, chocolate and vanilla, mixing well. Pour into pie shell and bake at 325° for 1 hour.
Mix 2 cups flour, sugar, salt and yeast in a large bowl. Add margarine. Gradually add hot water. Stir fast and well. At this point add eggs and 1/2 cup flour, stir or beat well. Now stir in 3 to 4 more cups of flour. Make a soft dough. Knead dough on a floured board about 10 minutes, then cover dough with plastic wrap and let sit for 1/2 hour. Meanwhile, combine pecans, brown sugar and maple flavoring. Push in the dough and divide in 1/2. On a floured board, roll 1/2 the dough into a 16 x 8-inch rectangle. Brush with melted margarine and sprinkle 1/2 of the sugar mix on the dough. Roll up dough from the long side to form a 16-inch roll. Pinch seams to seal. Place the sealed edge down in a circle on greased baking sheet. Seal ends together firmly. Cut 2/3 of the way into ring with scissors at 1-inch intervals. Repeat with remaining dough and brown sugar mixture. Brush rings with oil and cover loosely with plastic wrap. Refrigerate for 2 to 24 hours.
Beat eggs slightly. Beat in next five ingredients. Stir in pecans and pour in pastry shell. Bake at 350° for 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
Cover steak with water and add remaining ingredients. Cook until meat is tender. More liquid can be added. Sometimes add 2 cans tomatoes for different flavor.
Line bottom of a 9 x 13-inch baking dish with the crackers. Pour the 1/2 cup melted oleo over the top. (I cup down on this amount of oleo.) Saute the onions in 1/4 cup oleo. (I used less oleo and added water.) Cook until tender. Arrange over crust. Sprinkle the cheese over top of the onions. Beat the eggs. Add the milk and pour over top. Bake about 30 to 35 minutes at 350°.
Combine sugar and syrup; bring to a rolling boil. Remove from heat. Add butter, peanut butter and Post Toasties. Put into a 9 x 13-inch pan or drop by spoon. Cool.
Heat 1 cup cranberry juice. Dissolve jello in hot juice. Add remaining juice and salt. Chill until partially set. Stir in apples, celery and nuts. Pour in mold; chill until firm.
Mix well. Cut broccoli in small pieces. Peel the stems and cut in small pieces. Blanch quickly in salted, boiling water. Drain quickly and run cold water to stop cooking process. Mix all together and put into a tightly covered dish overnight.
Brown hamburger meat and drain. Add spaghetti sauce. Cook noodles; drain. In a large pan, spread enough sauce to cover bottom of pan (4 cups). Then alternate layer of noodles, cheese, sauce, noodles, etc. Use 3 layers of noodles. End with meat sauce and cheese. Bake at 325° for 40 to 45 minutes.
Preheat oven to 325°. Grease and flour tube pan. Combine first 3 ingredients and mix until creamy. Add flour, orange juice and extract and mix well. Pour into prepared pan and bake for 1 hour or until toothpick inserted into center comes out clean.
Beat eggs until light and fluffy; add sugar and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips and orange rind. Sift dry ingredients together; stir into egg mixture. Turn into 2 greased 9 X 5 loaf pans. Bake at 350° for 50 to 60 minutes or until bread tests done. Remove from pans; cool on rack. Chill before slicing. Yield: 2 loaves.
Saute onion and garlic in olive oil Pam. Add next 6 ingredients and cook 10 minutes. Cook 20 manicotti noodles according to package directions. Stuff with spinach mixture and make a single layer in baking dish. Cover layer with sauce. Bake, covered, about 30 minutes in a 350° oven. Sprinkle Mozzarella over stuffed noodles and bake an additional 3 to 5 minutes or until cheese is melted.
Place peeled and seeded avocados in a bowl. Mash with a fork and add remaining ingredients. Chill. Serve with tortilla chips.
Cook broccoli in salted water for 5 minutes. Drain and mix with other ingredients. Sprinkle with buttered crumbs. Bake at 350° for 25 minutes.
In a large frying pan saute onions, green peppers and mushrooms with margarine for 2 to 3 minutes or until tender. In another bowl, beat eggs, milk, and pepper. Add to frying pan. Stir in the potatoes, then add ham, and 1/2 c. cheese. Cook until eggs are almost set. Then add 1 1/2 c. cheese, let stand covered for 2 minutes or until cheese is melted and eggs are set.
Cut beef into 1/4 inch thick strips, cut each strip into pieces. In medium bowl combine beef, basil, pepper, garlic and oil. Toss to coat.
Partially freeze steak; slice diagonally across grain into 1/4 inch strips. Place steak in shallow container. Combine soy sauce and remaining ingredients; pour over steak. Cover and chill 1 hour.
Mix cake and bake by directions on box in three 8-inch cake pans. While hot, punch cake with fork; do not punch to bottom of pan. Mix milk and sugar to dissolve just to boiling point. Pour mixture on cake top. Cool thoroughly. Mix coconut and Cool Whip; frost cake. Save enough coconut for top. Wrap cake in plastic wrap or foil. Refrigerate overnight or freeze.
Toast bread. Cool a few minutes. Cut off crusts; spread about 1 tablespoon of cream cheese. Put 3 berries from the jam in a row, then put 3 more in a row under the first. Make a thin row of jam. Leave white spaces between the rows. You'll end up with about 4 or 5 rows on the toast. Makes 1 piece of Stars and Stripes toast.
Mix together the tapioca, sugar, salt and 1 cup water. Add the remaining 1/2 cup water and the orange juice concentrate. Use over fruit.
Cook meat, onion and garlic in oil in large saucepan, stirring frequently, just until meat loses its pink color (10 minutes). Sprinkle chili powder, cumin, oregano and salt over meat; mix well to coat ingredients. Add remaining ingredients, except toppings; mix well. Bring to boil; reduce heat, cover and simmer 20 to 30 minutes, stirring occasionally. Ladle into bowls; top with sour cream or chopped green onions. Good with crusty cornbread!
Melt butter on low heat in a large saucepan. Add marshmallows and melt on low heat (while stirring). When they are melted, add Rice Krispies and M&M's. Stir all together so everything is mixed and coated evenly (this should be done quickly so the dessert doesn't harden). Pour into greased 9 x 13-inch pan and level out by putting wax paper over the top and pressing firmly. Let harden for awhile and cut into squares. Makes 20 to 24 squares.
Dissolve jello in hot water. When cool, add pineapple, bananas, nuts and strawberries. Mix well and pour into a 13 x 9-inch pan. Set this in refrigerator to congeal (leave remainder at room temperature so it won't set). After first half is set, spread sour cream over the surface. Sprinkle with nuts, if desired. Pour remainder of mixture over sour cream and let it set.
Mix sugar, cornstarch and salt. Gently toss raspberries with mixture (don't break berries). Pour into bottom crust; dot with butter. Moisten edge of crust and top with remaining crust. Seal. Bake at 375° for 40 to 50 minutes.
Combine all ingredients except oleo and cracker crumbs in baking dish. Mix crumbs with melted oleo and use mixture to top the casserole. Bake at 350 degrees for 30 minutes.
Dissolve gelatin in boiling water. Chill until partially set. Fold in remaining ingredients and put in a 5-cup mold. Chill until set.
Boil potatoes for 10 minutes. Add other ingredients & simmer for 15-20 minutes.
In a medium skillet, cook and stir sausage until no longer pink; drain well. Separate crescent dough into 8 triangles. Place dough in an ungreased 12-inch pizza pan with points toward the center. Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese. In a bowl, stir together the eggs, milk and 1/8 teaspoon pepper. Carefully pour mixture into crust. Sprinkle Parmesan cheese atop. Bake in a 375° oven for about 25 minutes, or until set. Makes 6 to 8 servings.
Sift together flour, baking soda, baking powder, salt and cinnamon. Grease a 10-inch angel cake tube pan. Line bottom of pan with wax paper. Combine the whole wheat flour with sifted ingredients. Mix well. Beat eggs in a large mixing bowl. Gradually beat in all the sugar. Stir in oil. Stir flour mixture into the egg mixture. Add drained pineapple and grated carrots. Mix well. Stir in chopped pecans and raisins. Turn mixture into the prepared angel cake tube pan and bake in a moderate oven (350°) 1 hour and 15 minutes, or until top springs back when lightly tapped with fingertip. Cool on a wire rack for 15 minutes. Cool completely before cutting.
Dissolve yeast in lukewarm water. Into a bowl sift flour with other dry ingredients. Cut in shortening. Add buttermilk and then yeast mixture. Stir until flour is dampened. Knead on flour for a minute or two. Roll out to 1/2 inch thick. Cut with biscuit cutter. Bake at 400° about 12 to 15 minutes. This dough may be stored in refrigerator.
Boil vinegar to reduce by half. Chop or grind vegetables. Mix together and add to vinegar.	Bring to boil, then simmer for 1 hour. Fill Mason jars to within 1/8-inch of top and add lid. Process jars in water bath for 15 minutes. Makes 2 pints.
Combine the sugar, corn syrup, water and salt in a saucepan. Bring to a boil. Add the peanuts and cook until nuts become brittle and syrup turns amber. Add the butter and vanilla. Cook slowly to 300°, stirring occasionally. Remove from heat. Add the baking soda; stir well, then pour onto buttered baking sheet. Cool and pull out until very thin. Break into desired pieces. Makes 1 pound.
In large mixing bowl, dissolve yeast in warm water. Stir in warm milk, sugar, salt, butter, egg and 1 1/2 cups flour. Stir until smooth. Mix in enough remaining flour to make dough easy to handle.
Preheat oven to 350°. Melt candy and syrup over boiling water in top of double boiler. Add vanilla; set aside to cool. Cream margarine and sugar. Add eggs, one at a time. Add chocolate mixture and blend. Sift soda and flour together; add to creamed mixture alternately with buttermilk. Add nuts. Turn batter into large tube pan or Bundt pan. Bake for 1 to 1 1/2 hours.
Mix first 5 ingredients and beat until smooth, mix dry ingredients into creamed mixture. Fold in blueberries and bake in oven at 400 degrees about 25-30 minutes. Frozen or fresh blueberries can be used.
Melt butter; blend in flour until smooth. Gradually stir in milk. Cook slowly, stirring constantly until mixture boils and thickens. Add seasonings. Makes 1 cup sauce.
Roll out very thin, cut 1 1/2 inch squares. Prick with fork. Drop in boiling broth. Simmer for 12 minutes. Do not remove lid from pot until done, they will fall.
In large bowl, combine flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple, nuts and vanilla. Stir into dry ingredients just until moistened. Spoon into greased 8 1/2 x 4 1/2-inch loaf pans. Takes two. Bake at 350° for 65 to 75 minutes or until loaves test done. Cool 10 minutes before removing from pans to wire racks. Cool completely. If desired, can drizzle over with confectioners sugar.
Beat eggs with sugar until smooth; add oil, flour, milk and flavoring. Blend well. Bake at 325° for 1 hour in a greased Bundt or tube pan.
Soften cream cheese and mix with pineapple, green pepper, pecans, green onion and salt. Pack in a crock and refrigerate. Serve with mixed crackers. Makes 2 1/2 cups.
Combine all ingredients in large bowl and toss lightly. Cover and refrigerate several hours or overnight before serving.
Mix all ingredients together. Let set 3 to 5 minutes. Drop by spoonful onto greased cookie sheet. Bake at 350° until done.
Mix dressing and sugar in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Serves 8.
Add lemon juice and Eagle Brand milk. Stir until thickened. Add nuts, cherries and whipping cream. Fold in rest of mixture. Pour into a graham cracker or prepared crust. Chill.
Peel onions and slice 1/4-inch thick. Cover with ice water and let stand 30 minutes. Wipe dry and separate in rings. Sift together the dry ingredients. Combine egg, milk and oil; add the dry ingredients and mix well. Dip onions in batter and fry in deep fat until golden brown.