HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together dry ingredients; cut in butter until like coarse crumbs. Combine egg and the light cream; add all at once, stirring just enough to moisten. Spread dough in greased 8 x 1 1/2-inch round layer pan, building up edges slightly. Bake in 450° oven for 15 to 18 minutes. Remove from pan; cool. Split in 2 layers. Lift top off carefully. Butter bottom layer. Spoon berries and the whipped cream or Cool Whip between layers and on top.
Preheat oven to 350°. Combine biscuit mix, cheese and poppy seed. Add egg and milk and mix just to blend. Beat for 1 minute. Turn into greased 9 1/2 x 5 x 3-inch loaf pan. Sprinkle with additional poppy seed. Bake for 50 to 60 minutes or until done.
Cook springers as directed on package and drain. Add pepper, onion, vinegar, oil, sugar and soup to springers. Mix well. Refrigerate overnight.
Melt oleo in skillet; add coconut and pecans. Cook until golden brown; stir frequently. Set aside to cool. Combine cream cheese and milk; beat until smooth. Fold in Cool Whip. Layer 1/4 cream cheese mix in each pie crust. Drizzle 1/4 caramel topping on each and sprinkle 1/4 coconut mix on each. Repeat layers. Cover and freeze until firm.
Mix soda with sour cream. Add to other ingredients. Mix well. Drop by teaspoons onto cookie sheet. Bake at 350° for 10 minutes.
Place all ingredients in a microwave-safe casserole. Mix well. Microwave on High 6 minutes or until warm. Stir every 2 minutes. Serves 4.
Put cooked, crumbled bacon in pie shell along with spinach and shredded cheese. Beat eggs slightly. Mix flour in milk until smooth. Add butter. Pour over ingredients in pie shell. Sprinkle with paprika. Bake at 350° for 45 minutes. Serve hot.
Combine egg, milk, 2/3 cup cracker crumbs, 1/4 teaspoon salt and dash of pepper. Stir in corn, onion and pimiento; mix well. Turn into a 1-quart casserole.
Mix taco mix, cream cheese and sour cream together. Spread over bottom of dish. Layer with lettuce, tomatoes, onions, peppers and olives. Add cheese on top. Serve with nacho chips.
Place cheese between 2 pieces of waxed paper and use rolling pin to flatten to 12 x 6-inch rectangle. Set aside. Blend Tabasco sauce and mustard into cream cheese. Remove top layer of waxed paper from American cheese and spread cream cheese mixture over processed cheese. Sprinkle bacon, onion and pimento over cheeses. Fold longest side of cheese 2-inches over the middle with cream cheese mixture in the center. Fold remaining third of cheese toward the middle, forming a strip 12 x 2-inches. Cover and refrigerate. To serve, cut into thin strips; arrange on serving tray. Strips can be cut in half, if desired. Makes about 48.
Stir together cake mix, margarine and 1 egg. Reserve 1 cup of mixture. Pat remaining mix in bottom of 9 x 13 x 2-inch pan. Mix pumpkin, remaining eggs, cinnamon and evaporated milk together; pour over cake mixture. Combine walnuts, sugar and reserved mixture. Mix until crumbly. Spread over pumpkin mixture. Bake at 350° for 1 hour.
Boil chicken breasts; set aside. Cook broccoli; set aside. In baking dish mix soup (concentrated) with Miracle Whip and lemon juice. Add broccoli (chopped) and chicken (cut into small pieces). Top with shredded cheese and crumbled potato chips. Bake at 350° for 20 minutes covered and 10 minutes uncovered. Serve hot.
Combine sugar and cornstarch in blender. Blend on high until powdered. Yields about 1 1/2 cups.
Boil potatoes until tender. Mash and mix other ingredients except for marshmallows. Put in baking dish and top with marshmallows. Bake at 350° until marshmallows are light brown.
In blender container, combine eggs, milk, butter, biscuit mix, salt and pepper. Blend for a few seconds. Pour into greased 9-inch pie plate. Sprinkle with cheese, bacon, onion and herbs. Bake at 350° (325° for glass pan) for 40 to 45 minutes or until knife inserted near center comes out clean. Cool 10 minutes before cutting. Serves 4 to 6.
Preheat oven to 350°. Melt butter in shallow baking dish. In mixing bowl, combine flour, sugar and milk. Pour evenly over butter. Combine berries, sugar and water. Spoon evenly over flour mixture. Don't stir. Bake for 40 to 50 minutes.
Wipe chicken breasts with damp paper towels. Heat margarine in large skillet. Add chicken skin side down, three pieces at a time and brown on all sides. Remove as browned. Saute scallions, stirring about 2 minutes. Return chicken breasts to skillet. Sprinkle with salt, ginger and brown sugar. Drain pineapple slices; cut slices in half and reserve liquid. Add water to pineapple liquid to make 1 cup; add soy sauce and cornstarch to liquid. Stir until smooth. Pour over chicken breasts in skillet. Add pineapple. Bring to boiling, simmer, covered, 30 to 40 minutes or until chicken breasts are tender.
Mix all ingredients together and put in a 9 x 13-inch pan. Bake 35 minutes at 350°. Can be frozen for later use. If frozen, bake 1 1/2 hours at 400°, covered during the first hour.
To softened cream cheese, add ingredients. Mix together. If too thick, more catsup and mayonnaise can be added.
Brown ground beef, onion and celery in a Dutch oven. Add tomato juice, water, spices and barley. Cook over low heat for one hour.
Combine all ingredients except eggs in a large bowl; mix well and set aside. Beat eggs until frothy and thickened. Gently fold eggs into carrot mixture. Spoon mixture into a well buttered 1 1/2-quart rind mold. Bake in a preheated 350° gas oven 45 minutes. Remove from oven; cool slightly. Invert carrot ring onto serving platter. Yield: 8 servings.
In large bowl, mix 6 tablespoons A.1., beef, onion, bread crumbs, eggs, 3/4 cup cranberry sauce, salt and pepper. Pack into greased 2-quart ring mold. Bake in preheated 350° oven for 1 hour. Remove from oven. Let rest 5 minutes.
Boil together the sugar and syrup. Remove from heat; stir in peanut butter. When peanut butter has melted, add corn flakes until they take up the mixture. Drop from spoon on greased dish or greased tinfoil.
Mix sugar and water to make syrup. Add syrup with confectioners sugar; cook until stringy. Add egg whites, vanilla and walnuts. Cool in double boiler with cold water. Stir until stiff. Spoon out on waxed paper. Can add food coloring to vary colors of candy.
Cream shortening and sugar. Add well beaten eggs. Add dry ingredients alternately with soda water, lemon juice and vanilla. Pour batter over fruit and nuts. Drop by teaspoon on greased cookie sheet. Bake at 325° for 25 minutes.
Combine all ingredients except cornstarch in saucepan and bring to a boil. Take out some of the sauce (about 1/4 cup) and mix in about 1 tablespoon cornstarch until blended. Return cornstarch mixture to sauce in pan, blending well to thicken without lumps. If too thin, repeat cornstarch addition. Goes well with deep fried chicken, pork or shrimp.
Heat oil in wok; stir-fry chicken or ham 1 to 2 minutes. Add scallions and rice. Continue to stir-fry until rice is hot, golden color. Add soy sauce and salt. Make well in rice, pour in beaten egg; stir well until egg coagulates; add peas and heat. Garnish with egg omelet, cut in 1/4- inch strips. Makes 4 servings.
Slice carrots and boil in salted water until fork-tender. Rinse in ice water. Alternate layers of carrots, bell pepper and onion in serving dish. Mix remaining ingredients and heat until well blended. Pour mixture over vegetables and refrigerate. Keep covered. (May be drained before serving.)
Place first four ingredients in salad bowl. Combine remaining ingredients, mix well. Pour over fruit. Toss lightly. Serve in lettuce lined salad bowls. Makes 4 servings.
Mix dough and allow to rise 2 hours. Divide into 3 parts because you will be making 3 strombolis. After dough has risen, spread dough out onto a greased counter into a large oval. Spread thin layer of mustard on dough. Next, spread a thin layer of barbecue sauce. Sprinkle with oregano, black pepper and garlic salt. Down center of dough, put a row of ham slices over salami, onions and peppers. Over that, put a generous portion of grated cheeses all mixed together. Bring sides of dough up over top and secure with skewers or toothpicks. Spread butter or oil over top and sprinkle with black pepper and oregano. Bake on a cookie sheet at 400° for 20 minutes or until golden brown. Slice down and eat with fingers.
Grease	a 10-inch baking dish. Arrange broccoli in dish. In small bowl of electric mixer, beat egg whites until stiff peaks form. Fold in remaining ingredients; spoon over broccoli. Broil 3 inches from unit in electric oven for 3 minutes, or until meringue is golden brown. Makes 8 servings.
In a large frying pan, heat cooking oil to medium high temperature. Add pork; stir-fry quickly. Remove pork from pan and place in a large bowl. Combine soy sauce, sherry and sesame oil. Pour half over pork strips; toss well. Cover and marinate 1 hour. Toss pasta, green onion and green pepper with remaining soy sauce mixture. Cover and chill 1 hour. Arrange pasta mixture on spinach leaves. Top with pork; garnish with almonds. Makes 6 servings.
Dip tortillas in hot oil. Place chicken, onion and cheese in each tortilla and roll and place in baking dish. In saucepan, melt butter and add flour. Stir until well blended. Slowly, add chicken broth and cook until mixture thickens. Stir in sour cream and peppers; do not boil. Pour over tortillas. Bake 30 minutes. Sprinkle with cheese and cook for 5 minutes more.
Slice your ice cream in 1/2-inch slices. Put between 2 graham crackers and eat. Real good.
Cut butter into flour and salt. Press into 9-inch pie pan. Slice peaches; sprinkle with 1/4 cup sugar. Let stand while preparing rest of filling.
Combine rice, carrots, 1 1/2 cups cheese, milk, eggs, onions and seasonings. Pour into greased 1 1/2-quart casserole. Sprinkle with 1/2 cup cheese. Bake 1 hour at 350°. Serves 6 to 8.
Combine cucumbers, onion and salt in a large bowl. Let stand for 2 hours. Drain well. Add sugar and vinegar (do not heat). Mix well until sugar is dissolved. Pack in plastic containers. Cover and put in freezer.
Combine corn meal, milk, eggs, salt, soda, bacon drippings and corn in large bowl. Mix and set aside. Brown meat, drain and set aside. Sprinkle 1 tablespoon corn meal in well greased 12-inch iron skillet. Pour 1/2 of meal mixture. Sprinkle evenly with beef, then onion, then cheese and peppers last. Pour remaining batter evenly over all. Bake at 350° for 50 minutes.
Cook broccoli in water. Saute onion in butter. Add cream of mushroom soup to onion when it is golden brown. Add mushrooms and juice. Break up garlic cheese and add to mixture. Add broccoli (drained) and Tabasco and mix well. Serve hot with crackers, chips, French bread or whatever.
Saute margarine with onion, celery and garlic. Add parsley, salt and pepper. Add water and simmer for 2 hours. Add 1/2 pound ham shank, if desired.
Drain cherries and pineapple; reserve juice. Heat juice and dissolve jello. Add cola, cherries, pineapple and nuts. Grate frozen cream cheese on top and let salad congeal. Use large pan.
Brown hamburger with onion. Add all other ingredients. Bake for 30 minutes at 350°.
Spray baking pan with Pam. Mix all ingredients together. Bake in 375° oven until top browns and begins to crack (25 to 45 minutes). Makes 1 large or 2 medium pans of bread. The hit of any meal!
Mix all together and put in jars with tops. Keep in refrigerator. This will be good for 3 or 4 months.
Melt oleo over low heat. Stir in seasonings. Add ingredients and mix well. Heat at 250° for 30 minutes.
Mix with pastry blender flour, sugar, baking powder and egg. Sprinkle over apples. Sprinkle top with cinnamon. Melt margarine and pour over top. Bake at 375° for 30 minutes in 9 x 9-inch pan.
Stir sugar and milk together in a large saucepan. Bring to a rolling boil for 8 minutes, stirring constantly. Add remaining ingredients. Stir. Makes a broiler pan full.
Mash the potatoes, add 1 stick oleo and salt, pepper, and celery seed. Mix well.
Beat together eggs and oil; add muffin mix and corn. Bake in casserole or souffle bowl for 40 to 45 minutes at 350°.
In Dutch oven, brown beef and onions; drain off grease. Add all ingredients. Cover and simmer for 1 hour, stirring occasionally. Makes 6 servings.
Beat 3 eggs. Combine sugar, nutmeg, vanilla, and milk. Mix in rice and raisins. Bake in oven for one hour and fifteen minutes at 350 degrees in a large casserole.
Bring sugar, cornstarch and water to a boil. Add jello and cool. Arrange whole or sliced strawberries in pie shell. Pour filling over strawberries. Keep in refrigerator. Top with Cool Whip or Dream Whip.
This cake is so easy you don't even need a recipe. Bake white cake in a 9 x 13-inch pan according to package directions. Poke holes in top of cake as soon as you take it from the oven and pour sweetened condensed milk over all. Cool completely. Spread with Cool Whip and sprinkle all over with coconut.
Put potatoes, carrots, beans, peas and beets into separate bowls. Pour salad dressing over each vegetable; chill thoroughly.
Clean crabmeat. Place in large bowl and set aside. In small bowl, mix mayo, egg, milk, Worcestershire, mustard, celery salt, pepper, paprika and ginger. Pour sauce over crabmeat and mix gently, but thoroughly. Carefully mix in bread crumbs. Place shrimp in baking pan and heap with crab mixture. Bake at 375° for 10 to 12 minutes or until crab mixture begins to brown. Mix mayo, egg, Old Bay and Tabasco. Spread a generous amount over each shrimp. Sprinkle with paprika and bake at 375° for 5 to 7 minutes.
In large baking dish, sprayed with Pam, add rice and water. Stir to mix. Add onion, bell peppers, mushrooms, carrots (if desired), cream of mushroom soup and chicken breasts. Cover with foil. Cook 1 1/2 hours. Remove foil and brown chicken for 20 minutes. Remove and serve.
Crush crackers. Combine with oleo. Press into 1 9-inch pie pan. Put green beans on top of crackers. Top with cheese. Bake in 375° oven for 1 to 1 1/2 hours.
Mix all ingredients together to create this divine fruit cake. Bake at 325° for approximately 1 hour and 15 minutes.
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Combine milk, sugar, shortening and salt in a saucepan. Place over low heat, stirring until shortening melts. Cool to 105° to 115°. Stir into yeast mixture. Add eggs and 1 cup flour, beating well at medium speed of an electric mixer. Gradually stir in enough remaining flour to make a soft dough.
Mix all ingredients. Do not use mixer. Blend well and pour in oblong pan. Bake at 350° for 35 minutes. While cake is warm, pour icing over cake.
Combine apples and water in 2-quart microwave-safe dish. Microwave, covered, on full power, 9 to 11 minutes or until soft. Stir once or twice. Stir in sugar and cinnamon. Serves 4 to 6.
Brown hamburger with 1 chopped onion and garlic; add tomato sauce, juice, green chili (optional) and spices. Place a layer of tortilla chips on bottom of large greased casserole. Cover with layer of meat mixture and 1 can beans. Repeat, ending with a third layer of tortilla chips. Bake, covered, for 1 hour at 350°. Uncover for the last 15 minutes. Cover the top with a thick layer of lettuce, remaining onion, fresh tomatoes and grated cheese just before serving. Serves 8.
Mix all ingredients; put in Pyrex dish. Top with potato chips, crushed. Bake in a 425° oven for 20 minutes.
Combine apples, marshmallows, celery and walnuts. Add enough dressing to moisten. Toss lightly. Chill. Add additional dressing and garnish with apple slices before serving.
Place carrots, onions and celery in crock-pot. Add chicken, chicken broth, water, brown gravy mix and seasonings. Cook on low for 8 to 10 hours. Yields 6 servings.
In a large saucepan saute onion, garlic and celery in butter, stirring for 5 minutes. Add remaining sauce ingredients; mix well. Bring to a boil, stirring; reduce heat and simmer (covered),	stirring occasionally. Cook for about 2 hours.
Slice beef across the grain into very thin strips. In skillet over medium heat, in hot oil, cook beef, garlic and onion until beef is browned, stirring often. Stir in soup, water and soy sauce. Heat until boiling; reduce heat to low. Add steamed or microwaved broccoli. Serve over noodles or rice. Fast and easy. Preparation time: 10 minutes. Cooking time: 20 minutes.
Sprinkle chickens on all sides with salt and pepper. In a skillet, heat oil and saute onion until golden. Stir in catsup, peach preserves, lemon juice, Worcestershire sauce, garlic powder and salt. Stir to blend well; remove from heat. Place pieces of chicken into a shallow roasting pan in a single layer, bony side up. Brush chicken with sauce, heavily, and turn, skin side up. Brush chicken with remaining sauce. Bake in preheated 350° oven for 1 hour, or until chicken is tender and well glazed. Serves 8.
Cream butter in bowl until soft. Add grated cheese, salt, cayenne, sifted flour and cornflakes. Combine beaten egg and milk (reserve 2 teaspoons for glazing). Add remaining milk to cornflake mixture and mix thoroughly. Roll teaspoonfuls of mixture into balls. Put on a greased cookie sheet 2 inches apart. Press top lightly with a fork. Brush top with egg and milk mixture. Bake at 350° for 8 to 10 minutes.
Heat oil in skillet. Cook onion and garlic until tender. Add chicken; heat 3 minutes. Remove from pan into bowl. Heat tortillas according to package directions. Divide chicken onto center of tortillas; top with cheese and optional ingredients, if desired. Fold tortillas in half. Melt margarine in same skillet. Grill tacos on each side for 2 to 3 minutes or until cheese melts.
Mix together eggs, oil, sugar and vanilla; beat together well. Chop mangos and add to mixture. Mix remaining ingredients together and then mix with mango mixture. Pour batter into a well-greased and floured tube pan. Bake at 350° for 1 hour.
Place drumsticks in a heavy-duty zip-top plastic bag; set aside. Combine remaining ingredients in a jar. Cover and shake vigorously. Pour 2 cups over drumsticks; reserve and refrigerate remaining 1/2 cup mixture. Seal bag and refrigerate 4 hours, turning occasionally. Remove chicken from marinade, discarding marinade. Cook, covered with grill lid, over medium coals (300° to 350°) 15 minutes on each side, basting occasionally with reserved marinade. Yields 8 to 10 servings.
You will also need a gallon jar, airlock and cork to fit jar, 2 or 3 gallon plastic container and plastic tubing.
Preheat oven per directions on crescent roll can. Take one piece of triangular roll, lay flat on cookie sheet. Stuff approximately one teaspoonful of sausage and roll up. Bake until all sides are browned. Keep flipping.
Mix corn, flour and salt; add eggs, milk, sugar and vanilla and mix well. Pour into a 10-inch buttered baking dish. You may sprinkle with a little nutmeg and cinnamon, if desired. Bake at 375° for about 45 minutes or until corn is a golden brown. Also dot with butter before baking.
Melt margarine. Mix in peanut butter and sugar. Form into 3/4-inch balls. Refrigerate overnight.
Dissolve jello in 3/4 cup hot water. Combine all ingredients and add to jello. Chill until firm.
Clean the potatoes. Slice them lengthwise (thick or thin, as you like them). Line the potato slices together in rows on cookie sheet (with lip, so butter does not drip in oven). Spread or squirt butter over all potatoes, then sprinkle with garlic salt, paprika and pepper, as desired. Bake in oven at 350° for 45 minutes or until completely baked (depending on how many and how thick of potatoes you use). Serve when finished. They're delicious.
Preheat oven to 350°. Cook macaroni as directed and drain. Combine remaining ingredients in large bowl and mix until blended. Fold in macaroni. Put in 9 x 9 x 2-inch baking dish. Bake 45 minutes or until bubbly. Sprinkle with paprika before serving.
Wash, dice and cut up all vegetables into bite size pieces. Place in a large covered bowl. Sprinkle seasoned salt over vegetables and stir. Pour the entire bottle of dressing over the mixture and blend well. Cover tightly and refrigerate overnight. Before serving, stir to coat vegetables.
Sift all dry ingredients together. Cream butter. Add sugar gradually, beating well. Add eggs, one at a time, beating well after each. Stir in molasses. Add flour mixture alternately with buttermilk. Mix well. Bake in a 13 x 9 x 2-inch pan in a 350° oven for 35 minutes or until done.
Mix the first 8 ingredients together. Spread on tortilla. Roll up and wrap in Saran Wrap. Refrigerate for 8 hours. Slice and serve with salsa. (Can be frozen.)
Heat sugar, butter, cocoa, milk, vanilla & salt over low heat until smooth, stirring occasionally. Stir in nuts. Spread mixture into a buttered 9x5 inch loaf pan. Cool and cut into squares. Makes 2 dozen.
Cook frozen vegetables using package directions until tender-crisp; drain. Add water chestnuts and mushrooms. Combine remaining ingredients except crumbs in bowl; mix well. Add to vegetables; toss to mix. Turn into 2-quart casserole. Bake at 350° until bubbly, stirring occasionally. Sprinkle with crumbs. Yields 10 to 12 servings.
Makes 1 gallon. Pour water into a large stock pot and bring to a boil. Add celery, onions, carrots and chicken base; simmer for 30 minutes. Melt margarine over low heat in a large skillet; add flour and mix constantly until smooth. Cook for 8 to 10 minutes without scorching. Add roux to soup and continue to stir until smooth and thick. Add Cheez Whiz and grated cheese until cheese is melted. Add heated milk to soup (add additional milk if soup is too thick).
Dissolve yeast in warm water. Stir in sugar, salt and beaten egg. Add vanilla. Place shortening in bread bowl. Pour yeast mixture over and mix with spoon. Gradually add flour, 1 cup at a time and mix until somewhat sticky dough is formed. Turn out onto floured surface. Roll out to 1/4-inch. Cut with biscuit cutter. Place in baking sheet. Pat with melted butter and fold in half. Pinch closed. Let rise until double, about 1 hour. Bake at 350° for 15 minutes.
In a cast-iron pan, brown meat with onions and peppers. Add beans, tomatoes and water. Reduce heat, cover and simmer 3 hours. Add liquid, if needed, to keep it from burning. Add pepper and salt to taste. Cool. Let ripen in refrigerator overnight. Skim off fat. Reheat to serve, with cole slaw, orange juice, crackers and cherry pie.
Beat egg whites and set aside. Cream butter, Crisco and sugar until real soft and	light.	Add some of the egg whites and some of the flour that has been sifted three times. Continue to add egg	whites	and flour, alternately with juice or citrus punch. Add flavoring; continue to mix. Scrape sides of bowl and mix well. Pour mixture into a tube pan that has been greased and floured with waxed paper in the bottom. Bake at 325° for 1 1/2 hours.
In a small bowl, combine Egg Beaters, milk, cinnamon and vanilla. In nonstick skillet over medium heat, melt 2 teaspoons margarine. Dip bread slices in Egg Beater mixture to coat. Transfer to skillet. Brown about 3 minutes on each side, adding remaining margarine to skillet as needed. Serve with syrup, if desired.
Preheat oven to 350°. Grease two (9 x 5-inch) loaf pans with nonstick cooking spray. In large bowl mix baking powder, salt, 3 cups flour and 1 1/2 cups sugar. Reserve 1 tablespoon corn-oil spread for crumb topping. With pastry blender or two knives used scissor-fashion, cut in remaining corn-oil spread until mixture resembles fine crumbs. Stir in milk, vanilla extract and egg until flour is just moistened. Gently stir in blueberries; spoon batter into loaf pans. Coarsely chop almonds. In small bowl, with fork, mix almonds, 2 tablespoons cake flour, 2 tablespoons sugar and reserved corn-oil spread until mixture resembles coarse crumbs. Sprinkle crumb topping over batter. Bake loaf 1 hour and 20 minutes; remove from pans and finish cooling on wire rack.
Split and remove skin from chicken breasts. Arrange chicken in a 13 x 9 x 2-inch baking dish; sprinkle with salt and pepper. Combine pie filling with lemon juice, salt and ginger. Pour filling over chicken. Cover and bake at 350° for 1 hour or until done. This is a very glamorous dish! Serve chicken on hot rice. Spoon mixture over chicken. Serves 6.