HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, white sugar and salt in a 9-inch pie pan. Separately mix the oil and milk together, then add to the dry mix in the pie pan. Using fingers make a crust. Mix brown sugar and flour. Place on top of pie crust. Pour milk on flour and brown sugar. Place cubed butter on top of milk. Bake at 350° for 1 hour. Must be bubbling to remove. Will set as it cools.
Chop garlic; add parsley, oregano, salt, pepper, bread crumbs, olive oil and bay scallops to a bowl and mix by hand. Place the scrod on a flat baking pan and cover the scrod with the bay scallops mixture. Add 1 teaspoon of butter on top of each piece and bake for 15 to 20 minutes at 450° (preheat oven). Serves 4 to 6 people.
Cream butter and sugar. Add remaining ingredients, one at a time. Form into ball. Chill for 1 hour. Roll cookie dough and cut out. Add decorations. Bake for 6 to 8 minutes at 400°.
Mix first 4 ingredients and fry together. Season with garlic salt. Drain grease off. Mix in kettle with beans, tomato juice and taco mix. Simmer for 30 minutes.
Mix in order. Add 3/4 cup canned milk or enough to fill a 9-inch pie pan. Put in unbaked crust. Bake at 350° for 45 minutes.
Cook broccoli in 1 can of broth, just barely tender. Brown smoked ham in some margarine and pepper. Add with additional ingredients. Do not add cheese until removed from heat. Stir in until melted. Do not boil.
Brown ham in butter in 10-inch ovenproof skillet. Add water and frozen peas. Bring to a boil. Remove from heat; slowly stir in instant grits. Sprinkle with cheese and paprika. Bake in preheated hot (400°) oven about 15 minutes. Serves 6.
Add spearmint leaves to 1 qt. boiling water. Let steep 15-20 minutes. Strain. Add the 3 qts. cold water and sweeten to taste. Serve over ice. Makes 1 gallon.
Beat well 4 egg yolks. Beat in sugar and soft margarine. Stir in sour milk. Sift together the rest of the ingredients, then stir into wet ingredients. Chill dough about 2 hours.
Combine milk, sugar, egg yolks, margarine and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Beat until thick enough to spread. Makes about 2 2/3 cups.
Layer half of chicken, then sprinkle with chili powder. Next, add half of soups, tortillas, onion, pepper, cheese and chicken broth. Begin second layer with the second half of chicken, soups, tortillas, onion, pepper, cheese and broth. Spread tomatoes on top and a little cheese. Bake 1 hour at 350°. Cover for 30 minutes of the baking time or dish will dry out.
Cut carrots on the bias in 1-inch chunks. Cook, covered, in boiling water; drain. In sauce pan mix sugar, cornstarch, ginger and salt. Add juice; cook and stir until thick and bubbly. Boil 1 minute. Stir in butter. Toss with carrots. Serves 4.
Boil until soft ball stage (238°) all ingredients except peanuts, vanilla and soda, then add raw peanuts. Cook until golden brown (310°). Remove from heat; add vanilla and soda. Stir well and pour quickly onto 2 buttered, warm cookie sheets. When cooled, break into pieces.
Melt margarine in saucepan. Saute onion slices until golden. Add 1/4 cup water. Add cayenne and turmeric to taste. Cut tomato up and add to pan to make sauce. Brown/simmer until grease separates. Add chicken pieces and garlic. Cook until lightly browned. Add 1 1/2 cups water and cook until tender and brown. Add a pinch of cinnamon, clove powder and fresh black pepper. Cook another few minutes. Serve with rice.
Brown sausage and onion, then add cream cheese, mustard, bread crumbs, parsley and garlic powder. Mix well. Add sauerkraut and mix well. Refrigerate until cool. Mix eggs and milk. Shape sauerkraut mixture into walnut size balls. Dip balls in flour, then egg mixture. Roll in bread crumbs. Deep fry and drain. Makes 70 to 75 sauerkraut balls.
Melt butter in frying pan. Add noodles and onion; fry until light golden brown. Add rice and stir until coated with butter. Add broth and salt; stir well and simmer for 25 minutes, covered.
Mix vinegar with milk; set aside. Cut the shortening with pastry blender (or 2 knives) into the flour to which the salt has been added. Mixture should be the size of peas. Add milk, all at once; stir with a fork until blended. With hands, gather together into ball of dough. Makes 1 double crust and 1 single crust. Any leftover crust may be frozen.
Cream together. Chill for one hour, shape in balls the size of walnuts. Sprinkle with sugar. Bake at 375° for 10 minutes.
Sift flour with baking powder. Set aside. In large bowl, beat at high speed the butter, sugar, 3 eggs and vanilla until light and fluffy. At low speed, add flour mixture gradually. Beat until combined. Shape a heaping teaspoonful of dough into a 6-inch long rope; fold in half and twist together with two turns. In small bowl, slightly beat remaining egg with one tablespoon water. Place sesame seed on waxed paper. Brush each cookie with beaten egg, then dip each, egg side down, into seed. Place on ungreased baking sheet. Preheat oven to 350°. Bake 15 to 20 minutes or until firm. Makes about 5 dozen cookies.
For filling: First, separate yolks, setting whites asides. In saucepan, beat yolks; add milk, 1/2 cup sugar mixed with 1 tablespoon flour. Stir until all is blended. Place on low heat (best to use double boiler).
Mix sugar and oil. Add eggs. Beat well. Add pumpkin, then water. Sift together dry ingredients. Add to pumpkin mixture, then stir in raisins and nuts. Grease 3 loaf pans; do not flour. Set on cookie sheet. Bake at 350° for about 1 hour. Cool 10 minutes and remove from pans. Wrap in foil. Can be frozen.
Preheat oven to 500°. Grease iron cornstick pan. Fill pan and bake at 500° for 15 to 20 minutes or until brown.
Mix together first 4 ingredients and add tomato sauce. Put in pepper shells. Put in oven at 350° for 1 hour.
Brown hamburger meat; drain well. Combine meat and green chilies in greased 11 x 14-inch baking dish. Layer tortillas over top. In separate bowl, mix cans of soup and pour over tortillas. Bake at 350° until hot.
Combine dry jello, strawberries and cottage cheese; fold in Cool Whip. Refrigerate well before serving.
Blend cream cheese, 1 1/2 cups sugar and 1 1/2 teaspoons vanilla until smooth. Then add eggs. Again, blend until smooth. Fill cups 3/4 full. Use foil muffin baking cups. Bake for 30 to 40 minutes at 350°. Cool.
Combine first 5 ingredients in a large bowl. Make a well in the center of mixture. Combine egg, milk, honey and oil; add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Bake at 375° for 20 minutes or until done. Remove from pans immediately. Yield: 1 dozen.
Preheat oven to 450°. Mix all ingredients well. Cook pie for 15 minutes, then reduce to 325° for 30 minutes.
Cook macaroni as directed on package. Drain and rinse with cold water. Combine macaroni, cheese, tuna, pickles and onion in a large bowl. Stir together mayonnaise, salt, pepper and garlic. Pour over macaroni mixture and toss. Cover and chill at least 3 hours.
Dissolve and cool water and gelatin. Add drained pineapple, bananas and marshmallows. Chill in large, flat dish. Heat pineapple juice; add flour, sugar and egg. Cook until thick and cool. Fold into whipped cream. Spread over gelatin mixture. Sprinkle grated cheese over mixture. Refrigerate.
Cook rice as the box said. Place rice in Pyrex dish. Add broccoli soup. Sprinkle cheese on top. Bake at 350° until cheese melts.
Mix all ingredients together except pecans. Form into one large or two small balls. Roll into finely chopped pecans. Wrap in plastic wrap and refrigerate. Take out of refrigerator 15 to 30 minutes before serving.
Grate cheese and cream with oleo. Add sifted dry ingredients. Fold in Rice Krispies. Pinch off pieces about the size of a marble. Roll and place on cookie sheet; mash down with a fork. Bake at 350° until golden brown.
Mix flour, sugar and baking powder together. Add persimmon pulp. Combine milk, eggs and cinnamon, then add to flour mixture. Add nuts, if desired. Bake at 350° in greased and floured 9 x 13-inch pan, until brown (approximately 40 minutes).
Clean and finely chop the mushrooms. Saute 5 minutes in the butter. Blend in flour, salt and monosodium glutamate (optional). Stir in light cream and cook until thick, about 5 minutes. Add minced chives and lemon juice.
Slice bananas in halves lengthwise and lay cut side down on a paper towel. Spread peanut butter on 1/2 of cut bananas, then put the 2 halves back together. Next, slice the filled bananas in 1-inch chunks, the short way. Put in bowl and set aside. In saucepan, beat eggs with fork. Add sugar and vinegar and stir. Place over medium heat and stir constantly until mixture thickens. Remove from heat; add margarine and set pan in cool water. Stir until cool. Pour over bananas. If desired, sprinkle crushed peanuts over top of salad. Can refrigerate until ready to serve.
In a pan add jello to boiling water and stir until dissolved. Add the marshmallows and stir until melted. Let set until partially jelled. Add cottage cheese, pineapple and juice and pecans. Mix all of this with jello and fold in Cool Whip. Pour in large dish and garnish with apricot halves.
In large bowl, combine first 8 ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight. Remove from marinade and coat each piece with crumbs. Arrange in shallow baking dish. Bake, uncovered, at 350° for 45 minutes.
Cook and drain lasagna noodles. Divide smoked sausage into 6 pieces. Split lengthwise and stuff with 1/2 slice Mozzarella cheese. Wrap each piece of sausage in a noodle. Place in a baking dish and cover with 1 jar spaghetti sauce. Bake at 350° for 30 minutes. Serve with Parmesan cheese. Makes 4 to 6 servings.
Brown ground chuck in 1/2 stick of butter. Add sausage, onions and garlic bulbs. Combine with other ingredients in a large pot. Simmer for 2 to 3 hours. This freezes well.
Combine in a saucepan sugar and cornstarch. Add blueberries and cook. Stir until thick; then stir in lemon juice and butter. Set aside and cool. Put this topping on a cheesecake or something that calls for blueberry filling.
Lightly pound chicken breasts. Season all sides with salt, pepper and lime juice. Cut into bite-sized pieces. Set aside. Pour oil into a heavy frying pan and place over medium-high heat. When oil is hot, add the onion and garlic and saute. Stirring constantly until onions are golden and garlic is crisp. Add the chicken and minced ginger. Continue sauteing; stir constantly until chicken has whitened. Transfer sauteed ingredients into a sauce pan and add three cups water. Bring soup to a boil, cover, lower heat and simmer until chicken is tender (about 15 minutes). Add the diced papaya (or chayote) and simmer 5-6 additional minutes. Correct seasonings to taste. Serve hot.
Combine all ingredients in a covered bowl. Refrigerate for 2 days before serving. Serves 8.
Mix thoroughly 1/3 cup soup, beef, bread crumbs, egg and salt. Shape into 6 oval patties. In skillet, cook bacon until crisp; remove and crumble. Pour off all but 2 tablespoons drippings. Brown patties in drippings. Stir in remaining soup, water, wine and seasonings. Cover; simmer 20 minutes or until done. Stir occasionally. Serve over cooked noodles; garnish with bacon.
Drain pineapple, reserving juice. Dissolve gelatin in boiling water. Add cold water to reserved juice to measure 1 1/2 cups; add to dissolved gelatin. Stir in rum and coconut flavoring. Remove 1 1/2 cups of mixture; chill until slightly thickened (about 1 hour). Also chill remaining gelatin until slightly thickened (about 45 minutes); fold in pineapple. Pour into oiled 1-quart mold. Chill 5 minutes. Whip cream, gradually adding sugar, until soft peaks form. Thoroughly fold into the 1 1/2 cups slightly thickened gelatin. Pour over pineapple layer. Chill until firm. Unmold onto serving dish. Makes 6-8 servings (very generous servings).
Preheat oven to 400°. Arrange biscuits in round cake pan. Make a hollow center with thumb in each biscuit. Fill with strawberry preserves. Brush each biscuit with egg, sugar and milk mixture. Bake 15 minutes or until brown. Serve warm.
Pour melted butter and pecans in baking dish. Toast at 350° for 10 minutes. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one by one, beating well after each addition. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with dry ingredients. Stir in vanilla and 1 cup toasted pecans. Bake at 350° for 30 to 35 minutes.
Combine 2 cups wheat flour, sugar, salt, yeast and margarine in a large bowl. Gradually add warm water; stir well. Add 2 cups wheat flour to thicken; mix in white flour. Knead until well mixed. Grease top of dough and cover. Let rise for 1 hour and 45 minutes. Grease pan or cast iron skillet and shape rolls into size of golf balls. Let rise 1 hour and 30 minutes. Bake at 350° for 20 minutes.
Cook celery, onions and potatoes in water until potatoes are almost done. Add California vegetables and bouillon cubes and cook until done. Add Velveeta cheese and cream of chicken soup, also water chestnuts, if desired. Stir until cheese is melted.
Blend sugar, oil, eggs and milk together. Sift together the flour, salt and baking soda, then add to sugar mixture. Pour boiling water over cereals and raisins, then add mixtures together. This batter may be kept in refrigerator for several weeks. Bake as needed. The 2 different cereals offer different textures for a successful end result.
Remove crusts from bread. Butter bread; place in a 9 x 13-inch baking dish. Cook and crumble sausage until brown; drain. Spoon over bread slices. Sprinkle with cheese. Combine eggs with half and half and salt; mix well and pour over cheese. Cover; chill overnight. Remove from refrigerator 15 minutes before baking. Bake, uncovered, at 350° for 45 minutes, or until set. Serves 8.
Cut steak into servings; sprinkle with salt and pepper and dip in flour. Fry in a couple of tablespoons of fat until brown on both sides. Then add soup (use the can from which it came to measure the water) and Worcestershire sauce. Cover and simmer on top of stove, turning over the pieces at least once. Cook until it can be cut with a fork (from 1 1/2 to 2 hours).
Crumble graham crackers in a Ziploc bag and pour into bowl. Melt butter and put with graham crackers. Stir and empty into glass baking dish. Spread pudding across top. Add additional graham crackers or Cool Whip on top if desired.
Coat an 8 - 9-inch spring form pan with nonstick spray. Break cookies using a food processor on pulse until fine crumbs form. Transfer 1/4 c. crumbs to a small bowl. Cover and reserve. Add butter to remaining crumbs and blend. Press over bottom of prepared pan and place in the freezer. Sprinkle gelatin over cold water in a small sauce pan. Let stand 1 minute. Heat over med-low until dissolved. Remove from heat. Whisk cocoa into warm water, blend, set aside.
Boil potatoes in broth with celery, parsley, salt and pepper. When potatoes are almost soft, beat eggs and flour together with a fork until crumbly and sprinkle over soup. Cook for 10 minutes more.
Press raw ground beef into 8-inch square pan. Sprinkle with salt and onion. Spread cream of chicken soup over beef. Cover with vegetables. Top with Tater Tots. Bake at 350° for 45 to 50 minutes. Yields 4 to 6 servings.
Spread bean dip on platter in 10-inch round circle (large plate). Mix the avocados and lemon juice and mash; spread over beans. Mix the sour cream, mayonnaise and taco mix together; spread over avocados. Spread the green onion tops over all. Add tomatoes to top of onions. Add olives to top of tomatoes. Top complete dip with cheese. The circle makes a very colorful and attractive dip! Serve with taco chips. Serves 12 to 16 with a large package of taco chips.
Prepare jello as directed and add ice cream, by spoonfuls, stirring until melted. Chill until slightly thickened and stir. Chill until set. Ready to serve in 1 hour.
Pour cooking oil in to large frying pan over low heat and add sifted flour slowly. Stir constantly to brown evenly. It takes about an hour to make a roux correctly. Cook until roux become the color of coffee with cream and smells like browned flour.
Fry onions in oil; add tomatoes and stir. When it sticks, add vinegar, sugar and curry to create a sauce. Blend sauce and set aside. In a large covered skillet add meat, potatoes and frozen peas. Add sauce, cover and simmer until potatoes are cooked. Serve with bowls of coconut, chutney, crushed pineapple and sliced bananas to garnish.
Cook broccoli in salt water for 5 minutes. Drain and cut into 1-inch pieces and place in bottom of casserole dish. Place chicken over broccoli (add lemon pepper, if desired). Mix together mayonnaise and soup. Pour over chicken. Sprinkle cheese over soup. Crumble 2 pieces of dry toast for bread crumbs and mix together with margarine. Sprinkle over cheese. Bake at 350° for 30 minutes.
Mix graham cracker crumbs, butter and lemon peel until blended. Press evenly over bottom and sides of an 9-inch spring-form pan that has been buttered. Place on baking sheet. Bake at 350° for 12 to 14 minutes. Cool well.
Bring water and margarine to boil. Remove from heat and beat in flour with fork. Add eggs (1 to 2 at a time) and beat until smooth. Pour into 9 x 13-inch pan slightly greased with butter or shortening. Bake for 25 to 30 minutes at 400°.
Bake cake mix as directed on package. Beat whipping cream and powdered sugar in chilled bowl until stiff. Fold in cherries, cherry syrup and walnuts. Frost cake. Refrigerate.
As soon as cake is taken from oven and while it is still hot, punch holes all through cake with a cooking fork or ice pick. (Don't worry, it will not fall.) Pour glaze on cake. A shiny, glazed film will cover the top of cake. Isn't it fun to bake!
Beat eggs until thick. Add sugar and beat for 5 minutes at high speed. Add sifted dry ingredients. Fold in apples and nuts. Grease bottom only of 13 x 9-inch pan. Bake 40 to 45 minutes at 350°. Cut into squares and serve with whipped cream.
Cut meat into strips; add cheese, celery and drained peas. Combine mayonnaise, mustard and lemon juice; toss with meat mixture. Chill. Serve in lettuce cups with a dusting of paprika. Serves 4.
Place spareribs in roaster with sliced onion. Make a sauce of vinegar, Worcestershire sauce, salt, paprika, peppers, chili powder, catsup and water. Pour over spareribs, cover and bake at 350° for 1 1/2 hours. Baste occasionally. Turn spareribs once. Remove cover last 15 minutes for browning.
Cream cream cheese and orange juice until smooth; blend in Marshmallow Creme. Serve with all kinds of fresh fruit.
Mix well. Place in an 8 x 8 glass pan. Press in the meat mixture. Lightly cover with tomato sauce. Cover with clear wrap. Microwave 7 minutes. Turn dish and microwave 7 minutes.
1. Boil chicken with onion, celery, and carrots (all chopped fine), pepper corns, marjoram, thyme,parsley, salt, and bay leaf. 2. When done boiling, chop enough chicken to make about 2 cups of bite size chunks. Then mix chicken, cream of mushroom soup, broth (make sure the broth contains all of the onion, carrots, and celery you boiled), diced chilies, and 1/2 cups of the cheese. 3. Line the bottom of a casserole dish with torn pieces of tortilla and layer the mix over the top. Do several layers this way and end up with chicken mix on top. 4. Top with remaining cheese and bake at 350° for 45 minutes.
Heat oven to 375°. Combine shortening, brown sugar, milk and vanilla in a large bowl. Beat until well blended. Beat egg into mixture.
Dissolve jello in 2 cups of boiling water. Add 1/2 cup cold water, pie filling, nuts and pineapple. Chill until firm. When firm, ice with Cool Whip mixed with cream cheese.
Cream margarine and Crisco. Add sugar gradually; cream well. Add eggs one at a time. Sift cocoa, flour, salt and baking powder several times. Add alternately with milk to creamed mixture. Add vanilla. Bake at 325° for 1 1/2 hours.
Heat sugar, margarine and syrup over medium heat until it comes to a boil. Boil for 6 minutes. Remove from heat and add soda, stirring fast until well blended. Pour over popcorn. Stir until well coated. Bake at 250° for 1 hour, stirring every 15 minutes. Pour out and separate.
Cream together butter or margarine and sugar for 20 minutes. Add eggs, one at a time. Add flour, lemon extract and 7-Up. Pour into well-greased 12 cup Bundt pan. Bake at 325° for 1 1/4 hours.
Brown ground beef and onion. Drain off excess fat. Place in baking dish. Combine peas, soup and rice; pour over meat mixture. Top with crushed chips or crackers. Bake at 350° for 30 minutes until hot.
Cream the cheese with small amount of milk, continuing to add milk and pudding mix. Add Cool Whip last and beat on low. Crumble layer of cookies in bottom of 9 x 13-inch cake pan. (Save some to sprinkle on top.) Layer in filling and chill. Garnish with remaining crumbles.
Mix together and spread on English muffin halves. Bake at 350° for 10 minutes or until cheese is melted. Cut each muffin slice into fourths. They may be served immediately or frozen on cookie sheets (after cooled). After freezing (approximately 1 hour) on the cookie sheet, store in a Ziploc bag in the freezer.
In medium bowl, combine chicken, celery and cashews. Set aside. Mix mayonnaise and poultry seasoning. Add to chicken mixture. Toss lightly. Chill. Place lettuce on croissant, spoon chicken salad on lettuce and serve.
Grease 9 x 12-inch pan. Line bottom with crackers. Mix vanilla pudding with milk and stir in Cool Whip, putting part of the mixture over graham crackers. Layer graham crackers over pudding mixture until mixture is gone. Put another layer of graham crackers and cover with chocolate icing. Cover container with Reynolds Wrap. Cool 2 hours before serving.
Brown onion and bell pepper in margarine. After browning onion and bell pepper, mix all ingredients together in baking dish and bake for 1 hour at 350°.
Combine pudding mix, sugar, milk and margarine. Cook over medium heat, stirring constantly, until mixture boils. Lower heat and cook slowly for 3 minutes, stirring constantly. Remove from heat and quickly stir in peanuts and vanilla. Beat until candy thickens and loses its gloss, about 4 minutes. Drop by spoonfuls on waxed paper.
Mix together hamburger, oats, milk and onion. Form into balls and brown. Mix together catsup, water, Worcestershire sauce, sugar and vinegar. Place hamburger balls in baking dish and pour sauce mixture over top. Cover baking dish and bake at 350° for 1 hour.
Heat first 6 ingredients. Pour over ribs and marinate. Place on rack in foil lined pan. Bake at 350° for 1 hour, turning and basting with marinade.
*So that all candy can be eaten, candy that is not wrapped can be attached using frosting. Let pieces set for about 5 minutes before attaching new parts.
Cook on medium heat until thickened (mash dates). Remove and stir in 1 cup chopped pecans. Spread on Town House crackers; place on cookie sheets. Bake at 350° for 8 minutes. Cool and frost.
Chop green pepper and cook in butter until soft. Add to soup, cheese and pimento. Drain peas and stir with other ingredients. Cook on medium heat until bubbly.
Blend cookies in blender to make crumbs. Pat 1/2 of crumbs in a 9 x 13-inch pan. Mix together the cream cheese, butter and powdered sugar. Fold in 1 container of whipped topping. Mix together instant pudding, milk and vanilla. Fold in the cream cheese mixture. Pour over cookie crumbs. Top with second container of whipped topping and remaining Oreo cookie crumbs.
Saute onions and mushrooms. Preheat oven to 425°. Bake shell for 4 minutes. Spread onions and mushrooms over crust, then cover it with cheese. Pour in egg mixture. Bake pie for 12 minutes. Reduce oven heat to 350° and bake for another 15 minutes. Turn the oven off and let it sit in the oven for 10 minutes and then on the counter for 10 minutes.
Beat egg whites to soft peaks; add sugar gradually. Beat until stiff peaks form. Add Rice Krispies and chocolate chips. Drop by teaspoon onto greased cookie sheet. Heat oven to 350° before starting mixing process. Turn off oven when you put cookies in. Leave at least 3 hours. Better yet, leave overnight.
Brown ground beef; add taco seasoning mix and water (amount on package). Cool. Mix everything together except dressing and chips. Stir them in right before serving.