HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in blender for 3 minutes. Pour into a greased 9-inch pie pan. Let stand for 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes.
Add half flour and remaining ingredients in water-yeast mixture. Beat well. Add rest of flour and stir with wooden spoon until smooth. Let rise 40 minutes. Grease muffin pan. Spoon into muffin pan. Let rise until double. Bake at 400° for 10 to 20 minutes.
Combine all ingredients; mix well. Bake in 350° oven until center is set. Garnish with whipped cream, if desired.
Preheat oven to 350°. Barely cook broccoli and onion with salt and pepper in just enough water to cover. Drain. Arrange in bottom of ungreased 9 x 13-inch casserole pan. In mixing bowl, beat egg; add soup, milk, lemon juice and mayonnaise; stir to blend; add to broccoli in pan, making sure to cover; mix cheese and stuffing making sure stuffing is covered by sauce. Bake for 30 minutes. Let stand 15 minutes. Refrigerate with cover any leftover (there won't be, it's too good!).
Cream shortening, sugar and eggs. Add milk. Sift dry ingredients together into creamed mixture. Mix and add raisins. Chill dough, then roll it out and cut with round cookie cutter or a glass. Cook in an electric frypan at slow temperatures until lightly browned. Grease frypan lightly with Crisco each time.
Boil until threads run from spoon. Add food coloring (if desired) and 1 teaspoon vanilla. Pour over approximately 4 quarts of popcorn. Makes 12 to 15 popcorn balls.
Cream margarine, sugar, vanilla and salt. Add egg yolks, one at a time. Blend in sifted flour. Stir in poppy seed. Chill dough for 1 hour.
Cut cranberries in half and mix with flour. Add molasses and mix. Dissolve soda in water, then add to mixture. Add sugar. Beat eggs and add to mixture. This will be thick and sticky. Butter a 2-pound coffee can. Put mixture in can. Place covered can on a rack in a large kettle with water in the bottom. Cover kettle and steam for approximately 2 hours.
Sift first 3 ingredients and put in bowl. Dissolve yeast in warm water. Add oil. Pour liquid over dry ingredients. Mix well. Pour out onto floured board. Knead 20 to 30 times. Add flour as needed.
Add the boiling water and the milk to the shortening. Whip with a fork until smooth and thick like whipped cream. Sift in the flour and salt. Stir quickly with round-the-bowl strokes into a dough that "cleans" the bowl. Shape into a smooth, flat, round ball. Roll between wax paper and fit into pie shell. Fill and bake at 425° for about 45 minutes.
Mix all together. Store in tight container. For each cup of hot water add 1 1/2 to 2 tsp. of tea.
Beat cream cheese and marshmallow cream together until smooth. Store in refrigerator. Serve with any kind of fruit.
Mix together brown sugar, milk, coconut, pecans and oleo or butter. Mix well and pour over the baked cake and brown under the broiler.
Brown turkey sausage. Heat oven to 350°. Arrange tortillas to cover bottom and sides of greased 9 x 13-inch baking dish. Sprinkle with browned sausage and cheese. Beat eggs slightly. Add milk and seasonings. Mix well. Pour over sausage and cheese. Bake 40 to 50 minutes, until knife comes out clean. Serve salsa, sour cream and onion in side dishes.
Shake quarters in sugar and cinnamon mixture. Drop into Bundt pan. Mix brown sugar, margarine and pecans; pour over sugar and cinnamon quarters mixture. Bake 30 minutes at 350°.
Mix jello with water and vinegar. Let cool. Spread vegetables over 13 x 9-inch casserole dish. Sprinkle with sugar and chopped chili. Pour jello over salad after jello is cool. Refrigerate until set.
Mix flour, salt and cut in shortening until pieces are pea size. Mix well with the water until dough comes together and can be shaped into a ball. Roll out. Pour filling (recipe follows) into pie shell. Cut little pieces of butter on top of the apples. Cover with top crust. Place slits into the top crust. Seal and flute. Cover edge with 2 or 3 inches of foil to prevent excessive browning. Remove foil for the last 15 minutes of baking. Bake at 450° for 40-50 minutes or until crust is brown and juices begin to bubble through the slits in the crust.
Put meat in greased 9 x 13-inch casserole dish. Add layer of onion, potatoes and carrots. Salt and pepper. Combine sugar, cornstarch and V-8 (shake). Pour over vegetables. Cover with foil. Bake for 4 hours at 250° to 275°.
Mix first 4 ingredients well; add coconut and pineapple and pour into unbaked pie shell. Bake until center is firm at 350°, about 45 minutes. It should be slightly brown on top. Quick, easy and good!
Heat juice; add to Jell-O and gelatin. Add buttermilk and chill until thickened. Add fruits and chill.
Peel onions and scoop out a small hole in the top of each. Fill the cavity with a bouillon cube topped with a pat of butter, salt and pepper. Wrap each onion in aluminum foil. Bake in a 350° oven about 45 minutes, or until tender or grill on hot coals for about 30 minutes, turning frequently. Yield: 6 servings.
Combine all ingredients (except topping) with electric mixer. Add the eggs, one at a time. Beat into mixture with electric mixer. (The mixture can be beaten by hand, but the souffl will not be as light.)
Grease 9 x 13-inch pan. Sprinkle nuts and coconut on bottom of pan. Mix cake mix according to directions. Pour over nuts and coconut. Melt margarine and add to cream cheese and powdered sugar. Beat well. Pour this over cake mix batter. Bake for 55 minutes at 350°.
Preheat oven to 350° (use 325° for glass dish). In 13 x 9-inch baking pan, melt butter. Sprinkle crumbs over butter. Pour sweetened condensed milk over crumbs. Top evenly with chocolate morsels, coconut and nuts. Press down gently. Bake 25 to 30 minutes until lightly browned. Cool thoroughly before cutting.
Brown meat in 1/2 cup butter. Add liquid and remaining ingredients. Cook, covered, for 1 hour and uncovered about 3 1/2 hours. Very good!
Put raisins, dates and honey into a bowl. Crush crackers with rolling pin on waxed paper. Add crumbs to bowl, fruit and honey. Stir until dry enough to roll into balls.
Mix all ingredients. Bake 30 minutes at 350°. Serve with crackers.
Melt chocolate chips. Add peanut butter. Stir until all melted (double boiler works best). Cook until all dissolved. Remove from heat. Put corn flakes in mixing bowl, then add melted chips and peanut butter mixture. Mix carefully. Refrigerate for a few minutes until cool. Drop by tablespoons on cookie sheet or waxed paper. Keep refrigerated.
Place roast in a roasting pan. Pour other three ingredients over roast. Cover. Cook in a 350° oven for 2 hours or more, depending on size of roast. Makes a delicious, very tender roast and terrific gravy.
Drain artichoke hearts and cut into halves. Dip pieces into egg and coat in crumbs on all sides. Place artichoke pieces on a nonstick cookie sheet and heat until broiler until brown on all sides, about 15 minutes. Remove. Season and let cool. Serve.
Combine 3/4 cup cheese and 1/2 cup almonds. Set aside. Combine remaining ingredients, put into pie shell and top with set aside cheese and almonds. Bake 30 to 35 minutes in 400° oven.
Mix cream cheese and dressing mix. Form into a ball. Roll in black pepper. Chill and serve with crackers.
Crumble crackers, mix with melted oleo, chopped fruit and pecans. Mix all ingredients together. Line graham cracker box with wax paper and pack entire mixture in box. Seal securely. Store in refrigerator (the longer the better). Drain cherries and discard juice.
In a 4-quart saucepan over medium heat, heat oil. Add potatoes, carrots, celery, onion, red bell pepper and garlic; cook, covered, about 10 minutes, until vegetables are almost tender, uncovering to stir occasionally. Stir in chicken broth and bay leaf. Bring to boil. Reduce heat to low; simmer, covered, about 10 minutes. Add kidney beans, tomatoes, peas, grated Parmesan, vinegar, crushed red pepper and salt. Cook about 5 minutes longer, until heated through and flavors are blended. Remove bay leaf before serving. Makes 6 to 8 servings.
Cook macaroni until almost done; drain. To macaroni add milk, beaten eggs, cheese, butter, salt and pepper; stir well. Pour mixture into greased casserole dish. Sprinkle paprika on top. Bake at 350° uncovered for 1 hour or until done.
Mix the rice with soups and 1/2 or more cans of water. Pour into a buttered 15 x 11-inch baking dish. Layer the carrots and chicken on top of rice mixture. Sprinkle with dry soup mix.
Brown pork chops. Then, where you have browned them, add the onions and garlic and brown. Put all in large roaster and add tomato paste with 3 cans of water to each can of paste. Add salt (a lot) and cook over medium to low heat 4 or more hours until thick. Take out bones before pouring over cooked spaghetti. (Also great with chicken breast, cut in strips.)
Cut or tear the cake	into 1-inch cubes. Place in a large serving bowl (I use a clear glass fruit bowl). Mix the pudding according to package directions. Add whipped topping; mix well. Pour this over the cake, tossing lightly. Pour the pie filling (cherry or blueberry) gently over the	above mixture.	Chill. Serves 8 to 10 generously.
Combine flour, garlic salt, pepper and paprika in plastic bag. Shake chicken pieces in the mixture. Combine milk and egg. Dip chicken pieces in milk mixture. Shake pieces a second time in seasoned flour to coat evenly. Pour oil in skillet 1/2 to 1-inch deep. Heat to 365°. Brown chicken on all sides. Reduce heat to 275° and continue cooking until chicken is tender, about 30 to 40 minutes. Do not cover. Turn chicken several times during cooking.
Cook onion in small amount of hot fat until tender, but not brown. Add soup, milk and cheese; heat and stir. Break tuna in chunks; add remaining ingredients. Pour into greased 2-quart casserole. Sprinkle with additional Parmesan cheese and paprika. Bake in a 375° oven for 20 to 25 minutes. Serves 6.
Mix all ingredients together in a bowl (clean hands work best). Roll and fry in oil of your choice (I usually use vegetable or olive oil). Add a chopped clove of garlic to oil for extra flavor. Drain on paper towels and add to your favorite sauce or eat 'em as is.
Peel and core apples. Slice into bowl with sugar, flour, candies and salt; mix well. Fill pie shell with mixture; dot with butter. Put on top crust. Slit for steam. Bake at 400° for 50 minutes.
Bring first 4 ingredients to a boil for 7 minutes, beating and stirring constantly or until required stiffness results. Now add the 1 teaspoon vanilla and ice cake immediately. Makes enough to frost 2 layers.
Cook lobster (may use microwave). Break cooked lobster into bite-size pieces. Combine beaten egg, milk and melted butter; pour over soft bread crumbs. Add lemon juice, onion, mustard and salt, mixing well. Fold in lobster; spoon into buttered 1-quart baking dish; sprinkle with paprika. Bake in preheated oven at 375° until top is well browned, about 20 minutes. Yield: 6 servings.
Rinse and sort beans. Cover with cold water and soak overnight. Drain beans and place in large soup kettle. Add tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to boil. Reduce heat. Cover and simmer until beans are tender, about 1 1/2 hours. Add more water, if necessary.
Cream oleo, cream cheese and sugar. Mix flour and cocoa. Add eggs, then flour mixture, then add nuts and vanilla. Bake at 350° until toothpick comes out clean. Cool and cut into squares.
Dissolve Jell-Os in hot water. Add cold water. Add crushed pineapple, bananas and marshmallows. Pour into a 13 x 9 x 2-inch pan and set in refrigerator.
Brown hamburger over medium heat; add onion and reduce heat. Simmer until brown. Add salt and pepper to taste, tomato soup, chili powder and paprika to taste. Pour juice from beans into mixture and simmer for 1 hour. Cook macaroni; drain. Combine macaroni and beans with sauce and simmer another 1/2 hour. Sprinkle with cheese. Stir and simmer a while longer. Serves 4.
Mix stuffing according to instructions on package and set aside. Mix soup and sour cream. Line 1 (9 x 13-inch) pan with the chicken. Pour soup mixture over the chicken. Top with stuffing. Cover with 2 cups chicken broth. Bake at 350° for 40 minutes.
Crumble shrimp and crab with fingers. Add lemon juice and pepper; mash well with cream cheese. Place in baking dish. Top with bread crumbs. Bake at 350° for 20 minutes. Serve with crackers.
Beat eggs; add sugar, syrup, melted oleo and pecans. Mix and pour into unbaked pie crust. Heat oven to 400° for 10 minutes. Reduce heat to 350°. Bake 30 minutes. I make 2 pies from this recipe.
In 10-inch skillet over medium high heat in hot oil, cook chicken (1/2 at a time) until brown. Add peppers and onion; cook 5 minutes or until vegetables are crispy tender. Stir in soup, water and soy sauce, Heat to boiling. Reduce heat to low. Cover and simmer for 5 minutes or until vegetables are cooked. Serve over rice.
Beat egg. Add sugar, peanut butter and vanilla. Drop on ungreased cookie sheet. Press out and bake at 350° for 13 to 15 minutes.
Cut circles out of bread. Put on slice of onion. Mix 1/2 cheese and 1/2 mayonnaise mixture. Spread on top. Bake under broiler until brown and bubbly.
Lay the slices of bread on the table. Take a knife and spread the peanut butter on both sides. Then stick the chocolate chips in the peanut butter. Put the 2 slices of bread together and enjoy.
In a 2 quart measuring cup or casserole dish mix sugar and corn syrup. Microwave, uncovered on High for 4 minutes, stirring at half time. Mix in the peanuts and butter and microwave, uncovered on High for 3 1/2 to 4 minutes, until pale brown. Quickly stir in the vanilla and baking soda. Pour onto a buttered baking sheet and spread as thin as possible with a buttered spatula. For extra thin brittle, cook 4 to 5 minutes. When cold, crack into pieces.
Use 1/2 or 3/4 cup for each loaf. One-half makes about 20. Bake at 350° for 1 1/2 hours.
Cook broccoli and cauliflower until tender; drain and cool. Add red wine vinegar to cover. Mix together and chill overnight. Makes up to 8 servings.
Mix dry ingredients; add oil and milk or water to make soft dough. Knead like biscuit dough. Roll out or cut and put in greased pan and put damp towel over the pan. Let stand in a warm place to rise, about double in size. Bake like regular biscuits.
Melt margarine. Mix in 1/2 cup sugar and pretzels. Press into 9 x 9-inch baking dish. Bake at 350° for 12 minutes; cool.
Combine in saucepan the onions, vinegar and water. Cook 10 minutes. Blend together butter, egg yolks, flour and salt. Pour hot liquid over butter mixture. Blend thoroughly. Simmer 1 minute to make mixture smooth.
Let sherbet sit in punch bowl until soft, chill ginger ale and pour over sherbet right before serving. Makes a beautiful punch for a bridal or baby tea.
Cook onion and broccoli in butter until done. Add soup, rice, ham and melted cheese. Cook in oven for 20 minutes or until it bubbles. Be careful not to cook too long.
Mix dry ingredients; add remaining ingredients and mix well. Pour into a greased and floured tube pan. Bake at 350° until done.
Preheat oven to 375°. Brush bottom and sides of crust evenly with egg yolk. Bake on baking sheet until lightly brown, about 5 minutes. Remove crust from oven. Combine sliced apples, 1/2 cup sugar, 1/4 cup brown sugar, cinnamon, salt, nutmeg and flour. Mix remaining flour, sugar, brown sugar and butter with fork until crumbly. Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling, about 45 to 50 minutes. Cool thoroughly on wire rack (at least 4 hours). Serve at room temperature. Serves 8.
Chop green pepper, celery and onion very fine. Put into beef and brown. Add 2 quarts water and spices. Bring to boil and simmer 2 hours.
Heat oven to 350°. Grease a 9 x 13-inch baking pan. Combine the first 5 ingredients. Add margarine; mix until crumbly. Reserve 1 cup of topping; press remaining mixture onto bottom of prepared pan. Bake for 10 minutes. Cool. Top with nuts and chocolate chips.
Cook the peppers on a hot pan until the skin is burnt all the way around them (yes, let the skin burn). Place peppers in a plastic bag and let them sweat. After they have set for a while take them out and the skin should come right off. Cut a slit length-wise in the peppers and fill with mixture of cheese, onion and tomato. Hold the peppers together with toothpicks. After peppers have been stuffed, roll them in flour and then dip them into beaten eggs and fry on medium heat until the egg is done. Goes great with Spanish rice.
Saute onions in butter. Precook broccoli until tender. Combine broth, salt, pepper, garlic salt and basil. Add onions, broccoli, half and half and milk. Add flour or cornstarch to thicken.
Beat eggs; add	syrup and stir until mixed well. Add eggs and mix well. Add margarine (melted). Add flour and mix. Add lemon juice; mix. Add vanilla flavor. Add pecans. Pour into unbaked pie shell	and bake 10 minutes at 450° and cut to 350° for 45 minutes.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, ham and onion powder. Pour into 13 x 9 x 2-inch baking dish. Mix Bisquick and milk. Pour over soup mixture. Bake 30 minutes. Let stand 5 minutes.
Cream butter well; add sugar. Add egg yolks. Alternate milk with flour sifted with baking powder. Add vanilla, then fold in beaten egg whites. Bake for 30 to 35 minutes in 350° oven. Ice with vanilla or orange icing.
In large bowl combine apple slices, sugar, tapioca, cinnamon, and nutmeg. Pour mixture into unbaked pie shell and top with the other shell. Cut small slits in top shell and bake for 35 minutes at 350°.
Marinate chicken and onion in marinade of soy sauce, Worcestershire sauce, oil and cumin for 1 hour. Grill over charcoal fire for about 4 minutes on each side. (Place onion to outside as they will not need as much cooking time.) Brush with marinade before and after turning. Cut chicken into thin strips and separate onion into rings. Fold into warm tortillas and top with guacamole, sour cream, grated Cheddar cheese and salsa.
Cream the shortening, brown sugar and white sugar. Add the eggs and vanilla. Sift together the flour, soda and salt and add to mixture. Combine well and add oats. Bake at 375° for 10 minutes.
Combine all ingredients in an iron skillet. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes or until potatoes are tender. Remove the cover, increase the temperature to medium and cook until the syrup has thickened, possible another 15-20 minutes.
Bake potatoes conventionally or in microwave. Cut lengthwise in halves; scoop out into large bowl and crush. Add margarine, salt to taste, onion and Parmesan cheese, reserving a small amount. Mix well. Stuff potato shells (skins) and sprinkle reserved Parmesan cheese on tops. Place under broiler until golden brown.
Melt butter in saucepan over medium heat. Stir in flour. Gradually add milk while stirring constantly. Add salt and pepper if desired. When sauce is thickened, stir in cheese and blend well. Set aside. Roll 4 spears of asparagus up in each slice of ham with seam side down. Place rolls close together in oblong baking dish. Pour cheese sauce over all and sprinkle with paprika. Bake at 350° for 30 minutes or until sauce is lightly browned. Serves 6.
Place broccoli spears in a well-greased 9 x 13-inch pan. Place chicken pieces over broccoli. Place 1/8-inch slices of cheese over entire pan.
Heat oven to 350°. Heat chocolate and margarine in a 2-quart saucepan over low heat, stirring constantly, until melted. Remove from heat. (Can melt chocolate in microwave according to directions on package, then add margarine and microwave until margarine is melted). Add eggs and vanilla. Stir in flour and salt. Spread in greased 13 x 9 x 2-inch pan. Bake for 30 to 35 minutes. Watch carefully, so you do not overbake!!
In a shallow bowl, beat egg and milk together. In another shallow bowl, combine corn meal and other dry ingredients. Dip each fillet in egg mixture and coat thoroughly in the meal mixture. Spray a shallow pan with cooking spray and add the olive oil making sure bottom of pan is coated. Place fish in a single layer in the pan. Bake at 500° about 12 minutes or until fish flakes easily with a fork.
Mix together and put in small muffin pan for luncheon. Bake at 350° until brown. Also can be put in large muffin pan.
Saute hamburger and onions until meat loses red color. Add flour and seasonings. Cook 2 to 3 minutes. Add soup and mushrooms. Simmer 10 minutes. Add sour cream. Heat and serve on noodles.
Brown meat, pepper and onion in skillet. Cook spaghetti, drain and mix with browned ingredients. Put all in baking dish, salt to taste and bake 1 hour in 350° oven.
Preheat oven to 350°. Lightly grease a large baking sheet. Stir together flour, salt, soda and baking powder in medium bowl.
Cook, drain, but do not rinse, vermicelli. Pour Italian dressing over warm spaghetti. Cool. Mix well and refrigerate overnight. Add vegetables and Salad Supreme. Mix well. Chill and serve.
Mix all ingredients and chill in a bowl. Roll in chopped nuts. Chill and serve with crackers.
Prick potato skins with a fork. Microwave on High for 8 minutes; turn potatoes over. Microwave on High for 8 minutes longer. Slice hot potatoes lengthwise; scoop out insides, saving shells. Whip potatoes, margarine, cheese, onion, salt and pepper together. Blend in milk gradually. Spoon potato mixture into shells. Microwave on High for 5 minutes longer. Sprinkle with paprika.
Chop or break cauliflower & broccoli into small pieces. Mix all ingredients well and garnish with fresh mushrooms.
Put half ripe bananas in skillet. Add honey and brown sugar (amounts vary according to desired sweeteness). Add approximately 1/2 cup rum. May add raisins, if desired. Cook on low heat. Serve over French vanilla cake or ice cream.
Beat egg. Melt butter. Add all remaining ingredients to egg and butter. Mix well. Pour into raw pie shell. Bake 10 minutes at 450°. Reduce heat to 350° and bake for additional 30 minutes.
Mix sugar, syrup and water. Cook slowly until 1/3 teaspoon forms a hard ball when dropped in cold water. Beat egg whites until stiff; fold into syrup mixture. Gently fold in vanilla and pecans. Drop by spoonfuls onto waxed paper; allow to harden before serving.
Mix melted butter and stuffing. Put a layer of stuffing, then chicken, then a layer of celery soup and one can of broth, mixed. Redo the layers, ending up with a layer of chicken. Bake at 350° for 35 to 40 minutes.
Bake cake according to directions on package. Mix together first 3 ingredients; set aside 1 cup mixture. Divide the two cake layers. Between the 3 layers (the first layer is placed on plate), place the mixture of coconut, sour cream and sugar. Mix Cool Whip with the reserved 1 cup of mixture. Frost top and sides of cake. Cover and refrigerate for 3 days. May be frozen. Quick, good and easy to do ahead.
Cream shortening and sugar. Add beaten egg, molasses and then dry ingredients which have been sifted together. Add hot water last and beat until smooth. The batter is soft. Bake in greased shallow pan for 35 minutes in moderate oven (325°). Makes 15 generous portions.
Cream butter and sugar. Add vanilla. Add flour and salt; stir well. Stir in potato chips and pecans. Drop from a spoon onto ungreased cookie sheet. With spoon dipped in water, flatten each cookie. Bake for 15 minutes at 325°. Makes 5 dozen.
Melt margarine in microwave. Add flour and stir to get lumps out. Add sugar and milk and microwave until thick, approximately 7 to 9 minutes. Stir halfway through this time period and again at the end of time. Pour into a cooled shell and sprinkle with cinnamon and nutmeg.
Melt margarine in casserole dish, then add ingredients in order as directed. Do not mix. Bake, uncovered, at 375° for 1 hour. Serves 4.
Mix first 6 ingredients into a casserole dish. Mix cheese, butter, Cheez-Its and put on top. Bake at 350° for 40 minutes.
Mix vinegar and mustard in a small bowl. Whisk in both oils in a thin stream. Add cheese, shallots and pepper. Let stand at least 30 minutes to blend flavors. (Can be prepared 1 day ahead and refrigerated.)
Stir together and drop in blobs on cookie sheet. Bake 8 to 10 minutes at 375° to 400°.
Combine spaghetti sauce and tomatoes with their liquid and water in bowl. Stir to blend and break up tomatoes. Set aside.