HumbleIntelligence/food-ner-1-Million huggingface dataset:
Divide pastry in half. Roll one portion on floured surface to a circle 1 1/2 inch larger than inverted 8 inch pie pan. Fit loosely into pan. Combine cornstarch, sugar, salt and pineapple in saucepan. Cook, stirring constantly, until thick and clear. Remove from heat. Stir in lemon juice and butter. Turn into pie shell. Roll out remaining dough; cut slits. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute. Bake at 425° for 15 minutes. Meanwhile, combine the brown sugar, butter, corn syrup and water in a saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Add chopped pecans. Spread hot mixture over top of partially-baked pie. Bake 9 to 12 minutes until deep golden brown.
Cook chicken with pieces of celery in water. Boil for 30 minutes, or until chicken is done. Debone it, cube it and put in casserole. Mix rest of ingredients and pour over chicken.
Dice apples and celery; add nuts. Mix together the mayo, sugar and milk. Add to the fruit.
Blend together first seven ingredients and stir in boiling water. Mix in unsifted flour. Dissolve baking soda in 2 tablespoons of hot water; add to batter. Pour into greased 8 x 8 x 2-inch cake pan. Bake 30 minutes at 350°. Yield: 1 pan (9 servings). Approximate calories/serving: 350.
Cut pork and sausage into bite size pieces. In large pot, brown pork in oil for 10 to 15 minutes; drain. Salt and pepper to taste, if desired. Put pork back into pot and add sausage. Stir chili powder and garlic into tomato sauce. Pour over pork and sausage. Cover and simmer for 10 minutes. Uncover and cook an additional 10 minutes or until pork is tender. After pork is done, stir in rice. Turn off fire and let sit for 5 minutes. Serve with garlic toast prepared in Dutch oven or cornbread. Serves 4.
Beat together the eggs, sugar and salt. Add the oil and vanilla. Add pineapple with juice, mashed bananas, coconut and nuts. Sift together the flour and soda, then add to other ingredients. Pour into well floured and greased pans (makes 2 regular loaf pans). Bake for 1 hour in a 350° oven. (Can be frozen.)
Mix ham with remaining ingredients except bread crumbs and butter. Place in casserole dish and top with bread crumbs. Pour melted butter over bread crumbs. Bake at 350° for 30 minutes. Yields 6 servings.
Peel potatoes and slice thinly. Spray pan. Put a layer of potatoes, a layer of onion, salt, pepper and margarine in pan until all ingredients are used. Mix soup with milk and pour over top of potato mixture. Bake at 350° for 45 minutes. Sprinkle cheese on top and bake 15 minutes more.
Heat the sour cream, cheese, egg yolk, butter, salt and chives. Combine all ingredients. Top with dry bread crumbs, dots of butter and grated cheese. Bake at 375° for 25 minutes.
Cook pasta according to package directions; drain. Mix soup, water, pepper, cheeses and 2/3 cup onions in a skillet. Heat to a boil. Add pasta and top with remaining onions. Cover and cook over low heat for 2 minutes or until heated through.
Boil sugar, water and cornstarch until it thickens. When thick, add jello. Line the bottom of the pie shell with the peaches and pour the hot mixture over the top. Chill until firm. Add Cool Whip on top. Keep refrigerated.
Pound chicken breasts flat. Take spatula or knife and spread cream cheese/chives mixture over chicken. Try to roll prepared chicken into jelly-roll style (cheese side out). Wrap one slice of bacon around each breast half. Place two toothpicks on ends to hold in place.
Mix sugar, lemon juice and vanilla with the hot water and Jell-O. Let stand for a few minutes until cool. Add cream cheese (softened). Fold in whipped Milnot. Mix graham cracker crumbs with butter and press into bottom of dish. Save a few crumbs for topping. Pour cheese cake mixture over the graham cracker crust. Garnish with remaining crumbs.
Mix Kool-Aid according to directions on package, except use 1 1/4 cups sugar. Makes 1 gallon.
Melt margarine, peanut butter and chocolate chips. Mix in 9 cups Crispix and coat it well. Put powdered sugar in a bag; add cereal a little at a time. Shake to coat. Lay on cookie sheet to dry.
Beat cream cheese until fluffy and stir in sugar replacement, water, flavoring and coloring. Knead or work with hands until dough is smooth.
In a large skillet, melt the butter over high heat. As soon as it foams, add the garlic and saute until it turns light golden, about 1 minute. Add the asparagus and saute until it is tender-crisp and the garlic is nicely browned, 4 to 5 minutes. Serve immediately over cooked pasta. Let each guest add a squeeze of lemon, salt and pepper to taste and plenty of Parmesan.
Heat oven to 400 degrees. Grease 9 inch pie plate. Sprinkle broccoli, 1 c. cheese, the chicken and onion in pie plate. Stir baking mix, milk, eggs, salt and pepper with fork until blended. Pour into pie plate. Bake 32-37 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until cheese is melted. Yield: 6 servings.
Braise stew beef in a 4 or 5-quart pot until well browned. Add canned vegetables with liquid. Add stew starter. Stir well!!! Add mushrooms, bouillon cube, Worcestershire sauce and wine. Add water, salt and/or spices to taste. Simmer slowly for 8 to 10 hours, stirring occasionally. Let cool to room temperature. Place covered pot in refrigerator for at least 24 hours to let flavors blend. Place one serving in bowl and microwave until hot. Enjoy!!!!!! Will last for six days until gone, then you can make another pot.
Drain pineapple, reserving 2 tablespoons syrup. Cut up pineapple; set aside. Combine the reserved pineapple syrup and lemon juice. Coat banana slices with 1 tablespoon of the juice mixture; set remaining juice aside.
Bake cake as shown on box. Make pudding as shown on box. Crumble cake up and start layering.
Mix pineapple and Jell-O together. Add milk, pie filling and Cool Whip. Mix together. Salad tastes better if left to set overnight.
Boil and shred potatoes on the bottom of a greased 9 x 13-inch pan. Heat chicken soup, sour cream, cheese and butter and pour over potatoes. Combine melted butter and corn flakes and pour over the top. Bake 1 hour at 350°.
Preheat oven to 375°. Grease and flour loaf pan. Mix ingredients 50 to 75 strokes until moistened. Bake 50 to 60 minutes.
Stem and thoroughly crush strawberries, one layer at a time. Measure 2 1/4 cups into 6 or 8-quart saucepot. Finely chop rhubarb; do not peel. Place in 2-quart saucepan; add 1/2 cup of water. Bring to a boil. Reduce heat; cover and simmer 2 minutes or until rhubarb is soft. Measure 1 3/4 cups; add to saucepot. Prepare jars. Keep jars and lids hot until ready to fill. Measure sugar into separate bowl. Stir pectin into fruit in saucepot. Add margarine. Place over heat; bring to a full rolling boil, stirring constantly. Immediately stir in all sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After jars cool, check seals.
In pot, put beans, salt and fill with water. Ham or bacon can be added as desired. Process in canner for 3 to 3 1/2 hours.
In a small bowl, stir together brown sugar and sour cream. Stir in pecans. Set it aside. Mash bananas. In another bowl, stir together egg, sugar, oil and mashed bananas until well blended. Add sour cream mixture. Add pancake mix, stirring just until moistened.
Put in 13 x 9-inch pan in order as listed. Bake at 350° or 325° for glass dish.
Preheat oven to 425°. Bake a prepared pie crust according to directions. (I use the ready crust in the red box.) While the shell is baking, saute the bell pepper in a large skillet in oil over moderately high heat, stirring, for a couple of minutes. Add spinach and saute, stirring, until wilted and tender, a few minutes. Remove skillet from heat and season spinach lightly. In a small bowl, whisk together eggs and cream. Sprinkle Feta over the bottom of the baked pie shell and arrange spinach mixture on top. Pour cream mixture over spinach and bake quiche on a baking sheet in the middle of oven 15 minutes. Reduce temperature to 350° and bake until set, about 20 to 25 minutes. Serves 4.
For Pastry: In a small mixing bowl, let semi-soft cheese or cream cheese and margarine or butter soften at room temperature. Stir together. Stir in flour. Divide into 12 pieces. Place one piece in the center of a seasoned 2 1/2-inch sandbakkelser mold. Press pastry evenly and thinly over bottom and up sides of mold. Repeat with remaining pastry. Place molds on jelly roll pan or cookie sheet. Bake in a 375° oven for 15 minutes or until lightly brown around edges. Cool. Using a toothpick, carefully put in an airtight container. (Or return pastry shells to jelly roll pan and cover with foil.) Seal, label and freeze for up to 2 months.
In an 8 x 8 x 2-inch pan, stir all dry ingredients. In another bowl, mix together all liquid ingredients. Pour liquid ingredients into middle of dry ingredients. Stir with a fork, scraping sides and corners of pan, until the mixture is uniform in color. Bake at 350° for 30 to 45 minutes or until cake tester comes out clean. Cool in the pan before cutting.
Mix meat, 1/2 cup of the spaghetti sauce, crackers, 1/2 cup of the cheese, onion and egg. Shape into loaf in a 12 x 8 baking dish. Top with remaining spaghetti sauce and cheese. Bake at 375° for 40 to 45 minutes or to desired doneness.
Set oven at 325°. Melt margarine in oven in a 13 x 9-inch pan. Pour in macaroni and stir well, coating macaroni with melted margarine. Add cheese, salt and pepper. Pour milk over all; stir. Bake for 45 minutes to 1 hour at 325°. Do not stir while baking.
Preheat oven to 350°. Blend cream cheese and butter in medium bowl. Add the remaining ingredients. Separate crescent rolls into 4 squares, rather than 8 triangles. Flatten dough and pinch seams together. Divide the chicken mixture into equal portions and scoop onto the middle of the roll. Pull dough around the chicken and press the dough together. Bake on an ungreased cookie sheet for 20 to 25 minutes until rolls are done.
Mix sugar, shortening and egg; add vanilla and molasses. Sift flour and soda. Mix well and add raisins, oatmeal and walnuts. Make into balls and gently pat down. Bake at 350°.
In a large saucepan, saute the first 5 ingredients until tender. Add soups, water and tomatoes. Bring to a boil, cover and reduce heat. Simmer 15 minutes. Add cabbage, zucchini, green beans and salt. Cook 10 minutes or until done. Serves 6 to 8.
Melt butter in 9 x 11 pan; sprinkle and press cracker crumbs over margarine. Spread coconut, chips and nuts. Cover with Eagle Brand milk. Bake in 350° oven for 30 minutes.
Prepare and cook stew as directed on package, using ingredients, about as listed, except peas. Add peas last 10 minutes of cooking. Serves 6.
Bake cake in 9 x 13-inch pan according to directions. Let cake cool. Divide cake in thirds. Crumble up cake.
Bake or cook roast until done. Retain juices. Place in baking dish. Crush crackers in mixing bowl. Add egg, pepper and enough juice to make mixture consistency which will stick to roast. Cover roast with mixture and bake until brown.
Cream butter and sugar until creamy; add eggs, sour cream and vanilla. Mix well. Add dry ingredients. Refrigerate 1 hour. Roll into 1-inch balls. Bake at 350° for 10 minutes. Cool. Frost with following recipe for glaze.
Cream sugar and shortening together; add eggs, water and vanilla. Sift flour and baking soda together and add to sugar mixture. Add cereals and nuts. Drop by teaspoon on cookie sheet. Bake 8 to 10 minutes at 350°.
Peel and slice peaches to have 6 cups. Arrange in the pie shell. Combine remaining ingredients and sprinkle over peaches. Top with the second crust and seal edges well. Poke top and bake 450° for 15 minutes. Reduce heat to 350°; bake for 30 to 35 minutes.
Combine all ingredients except wax and chocolate chips. Chill. Shape into small balls. Chill. Melt chocolate and enough wax to form a smooth coating. Dip balls in chocolate mixture and set aside on wax paper. Store in an airtight container.
Mix the first four ingredients and boil for 1 1/2 minutes. Don't stir after boiling begins! Remove from heat and add the next four ingredients. Mix well. Drop by teaspoonfuls onto waxed paper.
Mix all together. Place in hamburger buns and wrap in foil. Bake at 300° for 20 minutes.
Step 1: Line an 8 x 4 x 2-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
Mix cheese with salt. Add pineapple, 1 cup of nuts, peppers and onion. Chill mixture well, then shape into ball. Roll in 1 cup of nuts. Serve with crackers.
In a heavy pot, saute pepper, celery and onion in margarine until onion is transparent. Add chicken broth and potatoes. Simmer until potatoes are tender. Make a thin white sauce with margarine, flour and milk; slowly add to soup. Salt and pepper to taste.
Mix all ingredients together. Make small balls. Roll tops in white sugar, colored sugars or sprinkles. Press in crisscross pattern with fork. Bake at 375° for 8 to 10 minutes until edges are light brown.
Mix all ingredients together about 2 to 4 minutes. Put in greased tube pan and bake at 350° for 55 to 60 minutes.
Mix cream cheese and 1/2 cup sugar; add pineapple. Fold in Cool Whip and place in fridge. Mix pretzels, 1/2 cup sugar and butter; put in microwave three minutes. Stir well when cool. Mix the two mixtures together and place in fridge until ready to eat.
In a small mixing bowl, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice. Beat on low until mixture is crumbly. Press into bottom of a 9 x 13-inch baking dish; set aside.
Cream ingredients together. Slice apples into lemon juice (or other citrus fruit juice) to keep from discoloration. Drain and serve apples with dip.
Butter a 9-inch tube pan. Line with wax paper. Butter again. Sift flour and soda. Combine eggs, mincemeat, nuts and fruit. Fold in dry ingredients; pour into pan. Bake in slow oven at 300° for 2 hours; cool. Turn out of pan. Remove wax paper and decorate as you like.
Peel and quarter eggplant lengthwise. If using regular eggplant, cut into smaller wedges. Place on ungreased baking sheet. Mix butter, onion and garlic. Brush mixture on eggplant sticks. Broil eggplant about 5 to 7 minutes. Turn. Brush with butter. Broil 5 minutes longer. Sprinkle with cheese. Broil until cheese melts. Serve immediately.
Stir together sour cream, parsley, tarragon vinegar, sugar and chives. Fold in cucumbers. Cover and chill.
Preheat oven to 350°. Cook noodles and drain. Toss with 2 tablespoons oleo. Place noodles in bottom of 12 x 8 x 2-inch greased baking dish. Top with sauerkraut and shredded corned beef. Spread dressing over corned beef and top with tomato slices. Sprinkle with Swiss cheese. Toss cracker crumbs with 2 tablespoons butter or oleo and caraway seed and sprinkle over top. Bake for 35 minutes at 350°.
Brown beef with onions; wash off with warm water. Add salsa, tomato sauce and bouillon cube; boil 5 minutes, then simmer.
Saute onion and hot dogs in 2 tablespoons of butter. Shred cabbage and add to onion and hot dogs. Simmer until cabbage is tender. Cook noodles; drain. Add to onion, hot dogs and cabbage. Simmer 10 minutes. Serves 4.
Mix Jell-O with sugar; dissolve with water. Add lemonade (with water added as directed on can). Add pineapple juice. Freeze in Ziploc bags. Thaw about 4 hours before serving. Mix ginger ale with slushy mixture when ready to serve.
Place chicken in a baking dish sprayed with nonstick spray. Place cheese slices on top of chicken. Spread soup over chicken pieces. Sprinkle croutons and oregano on top of soup. Bake at 400° for 30 to 40 minutes until chicken is done. Serve with rice.
In a heavy skillet brown hamburger lightly and remove fat. Chop celery, carrots, pepper, onion and canned tomatoes. Add all ingredients to hamburger except cheese and V-8. Saute until onions appear transparent. Stir in V-8 juice. Cover and steam for 3 to 5 minutes or until carrots are tender. Sprinkle cheese over mixture. Cover. Allow cheese to melt. Serve.
Drain tomato juice and reserve. In medium skillet, heat tomato liquid and bouillon until it dissolves. Stir in cabbage. Cover tightly. Cook 3 minutes, stirring occasionally. Stir in tomatoes. Cover, cook until cabbage is crisp-tender and tomatoes are heated through, about 3 to 5 minutes (45 calories each serving). Serves 4.
Brown chicken breasts in butter; drain. Add all ingredients. Place in a Pyrex baking dish. Bake covered for 1 hour and 30 minutes at 350°.
Cream margarine. Gradually add sugar; cream until light and fluffy. Add eggs one at a time. Beat well after each addition. Alternately fold in crumbs and milk. Stir in nuts and coconut. Batter may appear curdled. Spoon into 9-inch tube pan which has been greased, floured and lined on bottom with waxed paper. Evenly spread batter in pan. Bake at 350° for 1 hour and 10 minutes. Cool cake in pan 10 minutes; remove from pan and remove wax paper. Finish cooling on rack. Frost or glaze as desired.
Set oven at 375°. Cream butter and sugar to a fluffy consistency. Add flour. Mix thoroughly. Shape into olive size balls. Arrange on an ungreased cookie sheet. Press small well in center of each cookie with tip of handle of wooden spoon. Fill center with jelly or jam. Bake at 375° for 15 to 20 minutes or until delicately brown on edges. Makes about 50 cookies.
Mix together first 5 ingredients for filling. Spread pecans in bottom of pie shell then pour mixture on top of pecans. Bake at 400° for 15 minutes, reduce heat to 350° and bake 30 - 35 minutes longer. When pie is done the outer edges of filling should be set and center slightly soft.
In small saucepan, sprinkle gelatin over milk. Stir over low heat until dissolved. Place in blender with pineapple and corn syrup; cover. Blend on high speed for 30 seconds. Pour into a 9 x 9 x 2-inch pan. Cover; freeze overnight. Soften slightly at room temperature, about 15 minutes. Spoon into large bowl. With mixer at low speed, beat until smooth, but not melted. Pour into 4-cup mold or freezer container. Cover; freeze about 4 hours or until firm. Unmold or soften at room temperature for easier scooping. Makes about 4 cups.
Sprinkle brisket with liquid smoke, garlic powder, onion salt and celery salt. Allow to stand overnight covered with foil. Next morning, sprinkle with pepper and Worcestershire sauce. Cover and bake 5 hours at 275°. Drain grease off then. Uncover and bake 1 hour with Barbecue Sauce.
Mix all ingredients to have a thin consistency; soupy mixture. Set mixture aside. Heat iron corn bread skillet, greasing skillet with extra bacon drippings. Pour some of the mixture into skillet and cook on medium-low heat. Turn bread when it bubbles and the edges turn brown.
Place limeade, lemonade, powdered sugar and egg whites in blender. Blend until smooth and frothy. Add cracked ice gradually to thicken. Add enough club soda to cut tartness to your taste. Pour into prepared chilled glasses (rimmed with salt, if desired). This is done by going around the top of the glass with a lime wedge and then dipping the rim into a plate of coarse salt to coat. Yields 6 to 8 servings.
Drain water chestnuts and slice. Chop celery. Combine chicken, water chestnuts, celery and peas. Mix all remaining ingredients. Add to chicken. Toss well. Chill for several hours. Serve on bibb or fresh lettuce.
Spray a 3-quart deep casserole dish with vegetable cooking spray. Melt butter in casserole; add garlic and saute until golden brown. Add onion and saute until transparent. Add chiles, tomato and cilantro, if wanted, and simmer until tender. Add refried beans, stirring until mixture is smooth. Stir in Mozzarella cheese; cook over low heat until cheese melts and mixture is boiling. Stir often. Cool. Cover and chill well.
Mix all ingredients together. Refrigerate several hours or overnight. Serve with vegetables, cut for dipping. Yields 3 cups.
Combine first 4 ingredients and pour into pastry shell. Bake in hot oven (425°) for 5 minutes. Reduce heat to slow oven (300°) and bake about 1 hour.
Boil sugar, milk, chocolate, syrup and salt in covered pan on low heat until soft ball stage (cook slowly). Cool until lukewarm, covered and without stirring. Add butter and vanilla. Beat with electric beater at high speed until thick. Add nuts. Pour into buttered 8 x 8-inch or bread pan. Cool and cut.
Combine steak, onion quarters and water in a pot. Bring to a boil. Cover, reduce heat and simmer for one hour or until meat is tender. Drain; reserve 1 1/2 cups of liquid. Cool. Shred meat or cut into small pieces; set aside. Cook peppers, onion strips and garlic in 2 tablespoons oil in a large skillet for 3 minutes. Stir in meat and reserved liquid (1 1/2 cups). Cook 10 minutes. Add peas. Remove bay leaves. Stir well and cook 10 minutes. Toast garlic bread and serve with meat mixture.
Dice raw bacon and cook in skillet until golden brown. Drain grease. Prepare onions, green pepper and eggs, then add bacon to cooked potatoes. Mix all ingredients together thoroughly. Serve warm. Serves 25.
Cream oleo, oil, sugar and powdered sugar. Add vanilla and eggs. Stir in soda, cream of tartar, salt and flour. Roll teaspoon of dough into balls. Roll in sugar. Press down on lightly greased cookie sheet with a glass dipped in sugar.
Cream butter and sugar together. Add eggs and beat. Beat in remaining ingredients. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° approximately 45 minutes or until toothpick inserted in center of cake comes out clean.
Mix and knead 5 minutes. Shape into 5 rolls and wrap in foil. Refrigerate 2 to 4 days. Remove foil and put on wire racks with drip pan underneath and bake 9 hours at 160°. Rewrap in foil and freeze or refrigerate.
Mix the ingredients. Fold in 8 or 12 ounces Cool Whip and chill.
Soak green split peas overnight in water. Saute onions in oil and set aside. Cook ham for 30 minutes. Combine ham and onions to make broth. Add peas to broth and simmer until peas are soft and mushy (approximately 1 hour). The last 5 minutes add a cup of shredded American cheese and salt. Thin this thick mixture with milk or water before serving. Can be stored or frozen.
In medium saucepan, combine water and sugar. Heat to boiling over medium heat. Add cranberries. Reduce heat; cook until skin pops. Remove from heat. Let cool to room temperature, then add the rest of ingredients and chill.
Prepare spaghetti according to package directions. Drain. In large skillet, heat oil. Add sausage and remaining ingredients (except cheese). Cook and stir over medium heat just until vegetables are tender-crisp. Toss together hot spaghetti, sausage mixture and Parmesan cheese. Serve immediately.
Mix and press on bottom of 9 x 13-inch pan. Bake at 350° for 6 minutes.
Combine eggs, milk, 1 cup Mozzarella, garlic powder, salt and cooked spaghetti. Blend well. Spread into 15 x 10-inch pan. Bake at 350° for 15 minutes.
In large bowl combine mustard, oil, vinegar, scallions, garlic and tomato. Let stand 1 hour at room temperature. Add remaining ingredients. Toss lately. Serve immediately.
Combine Filling ingredients and simmer for 30 minutes. Place filling in tortillas and roll. Top with cheese and lettuce.
Blend cream cheese and milk; fold in whipped topping. Spread 1/2 mixture in crust. Drizzle with half of caramel topping. Combine coconut and pecans; sprinkle half over the caramel. Repeat layers. Chill or freeze until serving.
Preheat oven to 350°. Combine all ingredients and mix well. Press firmly into ungreased 8 x 4 x 2-inch loaf pan. Bake for 1 hour. Let stand 5 minutes before slicing.
Melt butter and peanut butter. Add 1 teaspoon vanilla. Add powdered sugar until desired consistency. If it gets too thick, add milk.
Lay chicken (or other meat of your choice) in bottom of dish. Pour soup and broth over chicken. Add rice on top and butter. Bake at 350° for 45 minutes.
Mix cream cheese (room temperature) with clams, Worcestershire sauce and onion. Add juice until it is in dipping consistency. Better after a couple of hours in the refrigerator.