HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl stir together biscuit mix, egg and oil just until blended. Shape into a ball. On a lightly floured surface, knead a few times until smooth. Roll into a 12-inch circle and place on a greased 12-inch pizza pan. Top with half of the turkey, sweet peppers, tomatoes and onion.
Boil noodles for 5 minutes; beat eggs, sour cream, sugar, cream cheese and melted butter together. Add lemon juice and vanilla. Pour into greased Pyrex. Cover with topping. Crunch cornflakes, 1/2 c. chopped walnuts (crunched) and cinnamon. Refrigerate overnight. Bake at 325° for 45 minutes.
Combine ground beef, salt, pepper, rice and onion. Form into meatballs. Heat oil in skillet. Brown meatballs. Add tomato puree, water, green pepper and sugar. Stir well. Cover and simmer 40 minutes or until rice is tender.
Brown Italian sausage; drain grease. Add bell pepper, garlic powder, pepper, Parmesan cheese and bread crumbs. Cover and simmer until bell peppers are tender.
Preheat oven to 350° (325° if using glass pie plate). In a large mixing bowl, cream together butter, brown sugar, white sugar, vanilla and eggs until light and fluffy. Add flour, chocolate chips and 1 cup pecans and mix thoroughly. Pour mixture into unbaked pie shell and sprinkle 2 tablespoons pecans in a circle on top. Bake one hour or until an inserted toothpick comes out clean, about 50 minutes at lower temperature and check before letting it bake longer. Makes 8 servings.
Combine flour, sugar, egg, vinegar and pineapple in saucepan. Cook over medium heat, stirring until thickened. Cool. Fold in whipped topping, apples and peanuts. Chill overnight.
Mix together in large punch bowl or put a little of each in smaller bowl. Stir to melt some ice cream.
Cook chicken with red pepper and sage; let cool. Pick chicken off bones, making sure to remove all bones, fat, gristle and cartilage. Break into bite size pieces and place back into broth. Bring to a slow boil. Add 1 gallon of milk while stirring. Bring back to a slow boil. Mix 1 quart of milk with the flour. Mix well and add to broth while stirring. Salt and pepper to taste. After each stirring, skim particles that come to the top of the broth and discard. Do this several times.
Prepare orange pieces and drain pineapple. Set aside. Dissolve the jello in boiling water. Add sherbet and stir until dissolved. Fold in the Cool Whip and mix well. Add the pineapple and orange pieces. Mix well and pour into a glass dish or mold and chill until firm.
Lightly butter cookie sheet. Mix frosting mix (dry), margarine and milk in 2-quart saucepan until moistened. Heat to boiling over high heat, stirring constantly. Reduce heat to medium. Simmer 2 minutes, stirring constantly. (Do not overcook.) Remove from heat. Stir in oats. Drop mixture by teaspoonfuls onto cookie sheet. Refrigerate. Uncover about 30 minutes or until cool. Makes about 2 dozen cookies.
Cream sugar and butter. Add eggs. Add flour, baking powder, baking soda and vanilla. Drop by teaspoonfuls onto a greased cookie sheet. Bake for 10 minutes at 350°. Makes 3 dozen.
Preheat oven to 375°. Pour the boiling water over the cabbage and set aside for 10 minutes to wilt. Drain the cabbage and stir in the flour, eggs, milk, fennel seed, salt and pepper. Grease a 10-inch pie plate. Pour in the cabbage mixture and press onto the sides and bottom of the plate to form a crust.
Butter a 9-inch pie plate and cover with all but a small amount of crumbs. Fill with alternating layers of tomatoes, onions and cheese. Combine seasoning and eggs and pour over layers. Top with remaining crumbs and arrange bacon slices on top. Bake at 350° for 30 minutes or until crisp. Cool slightly before serving.
Mix pistachio pudding and Cool Whip in bowl. Add remaining ingredients. Chill for 1 hour. Serve. Refrigerate remaining salad.
In a mixing bowl, sift together dry ingredients. Cream together margarine and sugar. Add eggs to creamed mixture. Stir in molasses. Alternate, adding dry ingredients and milk. Pour in 13-inch baking pan that has been greased and floured. Bake at 350° for 35 minutes.
Chop fine and combine onions, celery, peppers and pimientos. Add kraut; drain well but do not rinse. Combine well sugar, oil and vinegar. Pour over mixture and chill well.
In large bowl, stir together first four ingredients until smooth (mayonnaise, lemon juice, sugar and salt). Add cabbage, green pepper and onion; toss to coat well. Cover; chill. Makes about 6 cups.
Peel and trim carrots. Cut them lengthwise, then in half. Place carrots and shallot in vegetable steamer. Cover and steam 8 to 10 minutes or until tender. Set aside.
Slice potatoes 1/2-inch thick and boil 15 minutes. Turn oven to 350°. Mix 1 pound hamburger meat with salt and pepper. Place in 1 1/2-quart casserole dish.
Mix the food coloring and Nestle Quik together and set aside. Cream the Crisco and sugar. Beat in the eggs. Add the coloring paste and beat a long time, until smooth. Combine the flour, salt and soda and sift 3 times. Mix the buttermilk with the vanilla. Alternate with flour and add to the first mixture. Add the vinegar and mix by hand. Bake in 3 layers at 350° for about 25 minutes.
Put contents in 1/2 gallon jar with lid. Keep in refrigerator 15 hours, turning jar frequently. Drain, then lay meat on paper towels and pat. Put in dehydrator until leathery but not brittle.
Cut flour and butter together until it resembles coarse meal. Mix in cheese, pepper and salt. Fold in Rice Krispies. Shape into wafers; bake at 350° for 15 minutes.
Spray 12 muffin cups with Pam or line with foil baking cups and spray with Pam. Separate dough into 10 biscuits. Place 1 biscuit in each sprayed cup; firmly press in bottom and up sides. Heat large nonstick skillet; spray with Pam or use oleo. Add eggs; cook until almost set, stirring occasionally. Stir in sausage pieces. Divide egg mixture evenly into dough-lined cups. Top each with 1 tablespoon cheese. Bake at 350° for 11 to 13 minutes or until edges are lightly brown.
Heat oven to 400°. Mix sugar, shortening, vanilla and egg; beat 2 minutes. Add remaining ingredients and beat until thoroughly mixed. Stir in 1 cup peanut butter chips. Drop by teaspoon on ungreased baking sheet 2 inches apart. Bake to light brown, 8 to 10 minutes.
Heat juice from pineapple and cherries. Dissolve Jell-O in juices. Add chopped cherries, pineapple, Cokes and pecans. Chill for several hours until firm. Unmold or serve from bowl.
On waxed paper or parchment, press cream cheese flat. Place oysters on top and roll jelly roll fashion, starting from long side. Roll in pecan bits to cover. Chill and serve with crackers.
Mix first 5 ingredients and form into a loaf. Mix remaining ingredients and pour over loaf. Baste from time to time. Bake at 350° for 2 hours.
Cube and brown meat in oil. Chop and saute onion in butter using the same pan. Add flour; stir, add broth and sauce plus 1 can of water. Stir in sauerkraut, beef and spices. Simmer 3 to 3 1/2 hours. Serve with dumplings.
In a bowl, mix sugar, flour, baking powder, salt and chocolate chips. In a 1-cup measuring cup, place oil, eggs and vanilla. Add enough milk to finish filling up the cup. Add this to dry ingredients. Pour into muffin pans. (Sometimes I make them in mini muffin pans and I use mini chips.) Bake at 350° for 20 to 25 minutes.
Grease 12-inch pizza pan. Cook and stir sausage and potatoes until sausage is fully cooked; drain. Mix Bisquick and hot water to make dough. Press dough onto pizza pan. Spread sausage mixture over it. Top with cheeses. Bake about 12 minutes until cheese bubbles.
Combine flour, brown sugar, 1/2 cup white sugar and cinnamon; cut in margarine until mixture resembles coarse crumbs. Stir in walnuts. Reserve 2 cups crumb mixture; press remaining mixture into bottom of 13 x 9-inch pan. Combine cream cheese and milk until well blended. Add 1/4 cup sugar, egg and vanilla; mix well. Pour over crust. Top with apples; sprinkle with crumb mixture. Bake at 350° for 30 minutes. Cool. Chill. Cut into squares. Store in refrigerator.
Mix all ingredients. Let sit 5 to 10 minutes. Bake at 350° for 50 minutes.
Combine cake mix, walnuts and coconut in a bowl, mixing well. Layer pie fillings, then pineapple, then coconut, walnuts and cake mix in 13 x 9-inch baking dish. Drizzle with melted margarine over top. Bake at 350° for 45 to 50 minutes or until golden brown. Yields 10 to 12 servings.
Slice bananas into 1-inch chunks. Put into a Ziploc bag with strawberries and blueberries. Seal bag and freeze for three hours.
Put flour, salt and sugar in bowl. Cut in butter as you would for pie dough. Add water and yeast. Knead well. Let rise about 45 minutes. Punch down and divide dough into 4 parts. Roll each part to about 12-inches. Cut into 12 or 14 pieces. Roll each piece as thin as a lead pencil. Place on greased cookie sheet. Let rise about 20 minutes to 1/2 hour. Bake at 400° for 15 minutes or until done.
In 3-quart saucepan, add 1-inch of boiling water. Cook broccoli 5 minutes or until tender. Drain; set aside.
Place 1 vanilla wafer in the bottom of 18 baking cups and place in muffin tins.
Heat oven to 400°. Make 3 (1/2-inch) deep cuts into each frankfurter on a diagonal. Cut cheese slice into 36 strips , about 1 x 1/4-inch. Insert cheese into each cut. In an ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2-inch) mix beans, tomato sauce and seasonings. Arrange frankfurters on bean mixture. Bake 20 to 25 minutes. Serves 4 to 5.
Wash and cut ends off of 2 or 3 yellow squash and slice. Put in boiler, add salt, pepper and water and cook until tender. Drain and mash like mash potatoes. Add onion, egg and enough flour to mixture, so it will be firm enough to spoon by spoonfuls into hot oil and fry until golden brown. Makes enough for approximately 3 people.
Cream butter with white sugar; add eggs. Add sifted flour, soda, salt, coffee and vanilla. Fold in raw apples. Put in angel food cake pan. Mix brown sugar, cinnamon and nuts together and sprinkle over batter. Bake at 350° for 50 to 60 minutes.
Wrap bacon slices around large bread sticks (dry). Roll in cheese. Microwave on High for 1 minute for each pole. Let cool until crunchy.
Heat shortening. Add flour and make roux, stirring until brown. Add onions, celery and bell pepper. Stir until vegetables are soft or wilted. Add fat from heads of crawfish; stir until fat comes to top. Add water and seasonings; simmer 20 to 30 minutes. Chopped parsley and onion tops may be added. Serve with rice.
Bring water to a boil in a nonstick pan. Add onion and garlic, cooking until tender and water has evaporated. Add the rest of the ingredients. Simmer for 5 minutes. Pour into clean, hot preserve jar; seal and store in refrigerator.
Cut chicken into strips, place in a large pot; add onions, soup, sour cream and one soup can of water, salt and pepper to taste. Bring to a boil, cooking until chicken is done. Add cheese and cook until melted. Spoon into tortillas shells and fold up. Using left over mix you can spoon it onto the top of your shells.
Place steaks in shallow pan and cover with Italian dressing. Marinate for 1 to 1 1/2 hours. Put enough flour in a bowl so the steaks can be dipped easily. In a large frying pan, pour in cooking oil and cook steaks slowly, turning and cooking until golden brown. Serves 4.
Cook noodles as directed; drain. Spray 3-quart casserole dish with Pam. Heat milk, butter and flour on stove top. Stir continuously. In dish, 1/2 cooked noodles, 2 cups cheese, other 1/2 noodles and 2 cups cheese. Pour milk mixture over top. Bake at 400° for 30 minutes or until brown.
Combine ingredients in greased baking dish. Top with bread cubes that have been moistened with melted butter. Bake at 350 degrees for 1 hour
Remove and discard skin from chicken. Cook chicken in 6 cups of water until tender; remove chicken, reserving broth. Debone and cut chicken into small pieces; set aside. Cook rice in 2 cups chicken broth according to package directions; set aside. Saute onion, celery and pimientos in margarine until tender. Mix together all ingredients, except chicken. Butter a casserole dish. Place chicken in dish and place mixed ingredients over chicken. Cover with broth and bake at 325° until bubbly hot.
Soak gelatin in 1/4 cup cold water for 5 minutes. Add 1/4 cup boiling water; stir until dissolved. Cool, stirring occasionally, until congealing starts. Add egg whites; beat until very light. Add bananas; stir lightly. Chill until set. Serve with whipped cream. Makes 4 servings.
Mix apples and sugar; let stand 1 hour. Stir together flour, soda and spices. Beat eggs; add oil and vanilla. Add apple mixture. Combine mixture with eggs; stir in walnuts. Bake in greased and floured angel food cake pan in 350° oven for 1 hour. Frost with plain white icing and top with sprinkled walnuts.
Mix brownie mix as directed on package. Mix cream cheese, sugar, egg and vanilla in a small bowl until blended. Add nuts to brownie mix; grease and flour pan. Put 1/2 brownie mix in pan. Add cream cheese mixture; then add remaining brownie mix. Bake at 350° for 40 minutes. Yields 36 brownies.
Mix and place in greased pie pan. Top with 1/4 cup shredded Cheddar. Bake at 375° for 35 to 40 minutes, until knife inserted comes out clean.
Mix first 4 ingredients and then add oil and 2 cups boiling water. Knead well. Cool. Store in Tupperware or in a sealed bag so it doesn't dry out.
Mix ingredients and pour into 2 pie shells. Cook 20 to 25 minutes at 400°.
Sift together flour, baking powder and salt; set aside. Cream shortening. Add sugar gradually. Beat in egg and vanilla. Add flour and milk alternately to shortening mixture, beating until smooth after each addition. Add raspberries and mix with a wooden spoon. Bake at 350° for 30 to 45 minutes. Cool. Serve with whipped cream.
Stir together pudding mix, milk and dessert topping mix in a small mixing bowl. Beat with an electric mixer on low speed about 30 seconds or until moistened. Beat on high speed about 2 minutes more until thickened. Fold in undrained pineapple. Spoon pudding mixture into 6 dessert dishes. Sprinkle each serving with toasted coconut. Chill at least 1 hour.
Boil sugar and milk exactly 3 minutes (no longer). Remove from heat and add the rest of the ingredients. Mix well and pour into 9 x 9-inch pan.
Preheat oven to 350°. Mix all ingredients in a bowl with a wooden spoon. Pour into a greased mini-muffin pan. Fill each cup 2/3 full. Bake 12 to 15 minutes. Garnish each muffin with a pecan half. Makes 2 1/2 to 3 dozen.
Grease a 13 x 9-inch baking pan. Mix all ingredients; spread in pan. Bake at 350° for 35 to 40 minutes until brown.
Add beans and soup together in a greased bowl and top with onions. Bake at 350° for 30 minutes.
Cool and peel the jackets off the beets. Combine the vinegar, water, sugar and salt. Cook to boiling. Put beets in jars and pour hot syrup over them. Process about 15 minutes in hot water bath.
Mix all filling ingredients together. Divide evenly and spread over tortillas. Roll up tortillas. Cover tightly with plastic wrap twisting ends. Refrigerate for several hours. Unwrap; cut in slices (1/2 to 3/4-inch). Discard ends. Lay pinwheels flat on glass serving plate. Serve with salsa. Makes about 50 pinwheels.
Mix all fruit in a large bowl. Spoon into small Dixie cups. Cut squares of foil to fit tops. Place over fruit filled cups. Place in freezer. Take out as you would like. Best when kind of slushy. Great for summer cooler offer.
Layer ingredients in the order given. Spread mayonnaise on top. Sprinkle sugar over all. Let set 8 to 10 hours. Toss and serve.
Beat oil and sugar well; add eggs. Add remaining ingredients. Mix well. Pour into 10-inch tube pan and bake at 350° for 1 hour.
Preheat oven to 350°. Grease 1 1/2-quart casserole. Combine all ingredients except cheese and chips. Toss lightly and place on casserole. Spread cheese and potato chips on top. Bake uncovered about 1/2 to 3/4 hour.
Preheat oven to 350°. Saute onion and bacon. Add remaining ingredients, except Parmesan cheese. Place in greased casserole and sprinkle with Parmesan. Bake for 30 minutes. Yields 6 servings.
Heat oil in stockpot over medium heat. Add onion; saut until translucent. Whisk in flour and cook 2 minutes. Add tomatoes, tomato paste, water, celery and okra. Add chicken legs; cook 30 minutes over medium heat. Remove chicken and cool. Add whitefish, meat from chicken legs and shrimp. Cook 15 minutes. Stir in cooked rice. Let stand 5 minutes, covered. Tabasco as desired. Serves 10 to 12.
Cream sugar and oleo or oil. Add egg yolks and vanilla and mix well. Add flour and baking powder alternating it with coffee or milk. Mix in the jimmies. Lastly, fold in the beaten egg whites. Pour into a greased and floured spring-form (with tube attachment) or angel food pan. Can also use two 9-inch layer pans. Bake at 375° for 50 minutes and at 350° for 10 minutes. If you use layer pans, bake at 375° for 25 to 30 minutes. Check with toothpick. Frost with any chocolate icing.
In a saucepan or fondue pot, heat jelly and chili sauce until well blended. Add meat and heat thoroughly.
Place layers in a clear glass bowl. Sprinkle with grated cheese and crumbled bacon. Chill.
Soften white raisins in hot water and drain. Spread oats on cookie sheet and brown 5 to 8 minutes in oven at 375°. Drain can of dietetic crushed pineapple. Sift together flour, salt, soda, cloves and cinnamon. Blend shortening with flour mixture . Add beaten egg, sweetener and vanilla. Add pineapple, raisins, chopped nuts and oat mixture. Drop by spoonfuls on ungreased cookie sheet and bake 10 to 15 minutes at 375°.
Stir cool whip and sweetened condensed milk together until blended, add lemonade and beat until smooth. Add some lemon juice if you want the pies tart. Pour into graham cracker pie crust and put in refrigerator for at least 2 hours before serving. Better if overnight.
Combine rye flour and all-purpose flour in a large bowl; reserve 3 cups flour mixture. Sprinkle yeast over 1/2 cup warm water; stir until dissolved. Set aside. In a large bowl, stir together reserved 3 cups of flour mixture, cocoa, sugar, caraway seed, salt and instant coffee. Combine 2 cups water, vinegar, dark corn syrup and butter or margarine in a medium saucepan. Heat over low heat just until warm. (Butter or margarine does not need to be completely melted.) Add to cocoa mixture and blend well; add dissolved yeast and stir until thoroughly combined. Stir in enough additional flour mixture, 1 cup at a time, until dough no longer clings to side of bowl. Turn onto a lightly floured board; cover and let rest for 10 minutes.
Combine water, sugar and yeast (with water). Stir until thoroughly dissolved. Add 2 cups flour. Beat 2 minutes with electric mixer. Add eggs, Crisco and salt. Beat 1 more minute. Add rest of flour and knead well. Let mixture stand 20 minutes. Make into desired rolls and let stand about 1 hour. Bake at 350° until nicely browned. These never fail.
Bake pie crust and cool. Beat cream cheese until fluffy. Gradually add sugar and almond extract. Whip the whipping cream and fold into cream cheese mixture. Spoon into cooled pie shell. Chill mixture 2 hours. Slice 2 cups strawberries and arrange on top of pie. Drizzle with hot fudge topping and serve.
Place eggs in pot of salted water. Bring to a boil and let eggs cook in boiling water 10-15 minutes. Drain water and cool.
Cream butter and cream cheese until fluffy. Add 3 tbsp. honey and mix well. Mix in flour until dough holds together. Form into a ball, wrap and refrigerate 2 hours or longer.
Slice potatoes and cook in salt water until tender. Drain. Place a layer of potatoes in a greased casserole dish. Add half of the onions and half of the celery. Mix mushroom soup and sour cream together and pour half of the mixture over, alternating with another layer. Bake at 350° for about 20 minutes. Remove and sprinkle with cheese. Place back in oven for about 10 minutes.
Mix soup, milk and rice. Pour half on bottom of greased 9 x 13-inch pan. Place 8 pieces of chicken breast on top, then pour rest of soup, milk and rice on top of that. Sprinkle dry soup mix over top. Cover and refrigerate overnight. Bake, covered, at 325° for 2 hours. Do not peek! Some prefer to cook an additional 30 minutes.
Roll first 4 ingredients into small balls. Brown in skillet and drain grease. In kettle, add chili sauce and jelly. Simmer for 20 minutes.
Combine all ingredients. Chill well before serving. Keeps well up to a week, refrigerated.
Heat crushed pineapple until it boils, stirring constantly. Add jello and let stand until it thickens. Add cottage cheese and Cool Whip. Mix thoroughly. Chill and serve.
Mix together. Spread in pie plate. Sprinkle with bread crumbs. Bake at 325 for 35 minutes. Serve with crackers.
Melt butter and Spry; add sugar. Cool to lukewarm. Mix in egg, salt and yeast, dissolved in milk. Beat in flour. Cover and refrigerate overnight. Let rise. Divide dough into 3 parts. Roll each into a 9-inch circle. Spread with melted butter; sprinkle with apples and dates. Cut into 8 pie shaped pieces. Beginning at rounded edge, roll up. Place on baking sheet point down. Let rise about 2 1/2 hours. Bake at 375° for 15 to 20 minutes. Frost.
Cook together onion, green pepper and margarine until tender. Add remaining ingredients. Bake in greased casserole dish for 25 minutes at 350°.
Pour melted oleo in baking dish. Spread rice on top of oleo. Lay chicken on top of rice. Add remaining ingredients. Cover and bake 45 minutes to an hour at 375°. Pork chops are also good.
Mix like you would for biscuits. Add butter to flour which has been sifted with baking powder and salt. Cut in butter until it looks like biscuits. Add eggs or egg and milk. Stir until it goes together and leaves sides of bowl. Roll out on floured board into a circle; cut into wedges (fairly thick wedges). Bake at 375° to 400° until just done.
Cream butter and sugar. Add egg yolks, flour and vanilla. Add food coloring for Christmas cookies. Drop by teaspoon on ungreased cookie sheets. Bake at 350° for about 12 minutes.
Chop cabbage very fine. Add rest of ingredients. Add just enough water to prevent sticking, about 1/2 cup. Cook until the water is all gone, about one-half hour. Remove cloves and peppercorns. Add butter and serve.
Mix brownie batter according to directions on box. Fill baking cups 2/3 full. Put peanut butter cup in center of each brownie and press down until batter meets top edge of candy. Bake at 350° for 20 to 25 minutes. Yield: 1 1/2 dozen.
Partially thaw hash browns. Place in a large bowl. Add sour cream, milk and onions. Salt and pepper liberally. Shred cheese. Mix in with potato mixture, reserving about 1/2 cup to sprinkle on top. Place in a 9 x 12-inch Pyrex dish. Can be made ahead and refrigerated for a day or two. Bake at 325° for approximately 1 hour. Great reheated or can be frozen after baked.
Mix bread crumbs, cheese, basil, salt and pepper. Roll cutlets in crumb mixture. Dip in egg, then in bread crumbs.
Cream butter and cream cheese in a baking dish. Add corn. Bake at 350° for 30 minutes or until brown.
Mix together. Bake in three 9-inch pans for 35 to 40 minutes at 350° or until done.
Cut pork in slices; set aside. Cut pineapple (drain; save juice). In bowl, combine orange juice, soy sauce, honey, bouillon, garlic, pepper and reserved pineapple juice. In wok, stir-fry pork and pepper squares in hot oil for about 2 to 3 minutes, or until meat is browned. Remove. Pour juice mixture into wok. Add pineapple. Cover and cook 2 minutes. Remove and put on platter. Return pepper and pork to wok; stir together cornstarch and water. Add to wok. Cook and stir until bubbly. Spoon on pineapple spears.
Cook over medium heat in a double boiler. Stir constantly to	keep from lumping. Gradually add beaten eggs. Stir	in nutmeg, vanilla and salt. Mix cornstarch in a little milk, add to	eggnog. Cook stirring until smooth.	If not thick enough, add more cornstarch. Remove from heat and cool. Chill and serve.
Mix soups, onion, cheese and sour cream. Place potatoes in a 9 x 13-inch pan. Pour mixture over top. Bake for 1 1/2 hours at 350°. Bake longer if more than 1 pan is in the oven. Put 1 can French fried onions on the top (if desired) the last few minutes of baking.