HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Eagle Brand milk with lemon juice and add crushed pineapple and nuts. Stir in whipped topping and pour into 9-inch pie shells. Can be sprinkled with coconut. Makes two 9-inch pies.
Place oven rack on next to lowest shelf. Grease 6 deep muffin or custard cups and sprinkle with Parmesan cheese; set aside.
Brown ground beef and onion; drain. Add soups, water and rice. Bake in a 2-quart casserole at 350° for 45 minutes.
Mix the graham crackers with 1 stick of butter. Press into bottom of a 9 x 13-inch pan. Beat eggs. Add sugar and 2 sticks butter. Beat 15 minutes. Spread over cracker crust. Slice bananas and place over filling. Sprinkle drained pineapple on top of bananas and top with Cool Whip. Decorate top with cherries and nuts. Chill 3 or 4 hours.
Brown meat with onion. Combine any remaining ingredients. Put in crock-pot and add water to consistency you want.
Clean beets really well. Cook and save juice. Strain through several layers of cheesecloth. Bring to a hard boil the beet juice, lemon juice and Sure-Jell. Boil for 5 minutes and then add the 8 cups sugar and raspberry jello. Cook for 1 or 2 minutes or until jelly flakes off of a spoon. Put into jars; wipe rims and seal as with any other jellies.
Make 2 cups liquid with juice from beets and 1/4 cup vinegar. Thinly slice beets. Add cloves and bay leaf to liquid and heat to boiling. Let stand a few minutes. Strain liquid and add to lemon jello. Add sliced beets and sugar while hot. Pour into molds. Good served with sweet and sour dressing.
Cut up lots of Mozzarella cheese. Stir all ingredients together. Put in oven until cheese melts and bubbles a little. It doesn't take long because it is already cooked and warm.
Cut eggs in half. Remove yolks and press through sieve or mash fine with fork. Combine yolks with other ingredients; beat until smooth. Refill whites with fork or spoon.
Cut up all fruit and mix together. Pour sugar on top of fruit mixture and refrigerate until ready to serve. Mix well and add pecans when ready to serve.
In a large casserole dish, combine potatoes, onions and asparagus. Add milk. Dot with butter and salt and pepper to taste. Cover and bake at 350° for 45 to 60 minutes. Immediately before serving, lay cheese on top and let it melt slightly.
Cook butter, syrup and brown sugar 5 minutes. Add milk. Pour over popcorn.
Soak yeast in water 5 minutes. Dissolve sugar and salt in milk. Add shortening, eggs, 1 cup flour and yeast. Beat until smooth. Add remaining flour to make soft dough. Knead on floured board until smooth. Place in greased bowl (grease top of dough). Let rise until double, 1 to 1 1/2 hours. Form dough into small pieces. Place in greased muffin pan. Brush with melted butter. Let rise 20 to 30 minutes. Bake at 375° for 12 to 15 minutes. Brush with butter. Makes 24.
First of all, make plain French pancakes like this: sift flour in a bowl and break into this the eggs. Add melted butter and salt; mix it well. Pour in cold milk very gradually, mixing constantly for about 5 minutes. Gently butter a frying pan and put it on the range; when it is hot, pour in batter to make 5-inch cake and after 2 minutes of cooking, turn it over and bake it on the other side, also, for 2 minutes. Place the pancakes (you should have about a dozen) on a hot plate and cover them up and prepare your Crepes Suzette Sauce.
Melt chocolate and butter at low heat, cool. Beat egg, add sugar and flour; mix well. Pour chocolate into sugar, vanilla and salt; stir until blended. Flour and oil 8-inch square pan and bake at 350° for 17 minutes. Will be undercooked. Cool. Cut into squares and powder with confectioners sugar.
Cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine next 3 ingredients with 1/2 cup milk. Add to creamed mixture. Coat damp berries in 2 teaspoons sugar and 2 teaspoons flour and fold into the batter. Pour into well-greased and floured tube pan. Bake in 300° oven for 70 or 80 minutes or until done.
Cut elephant into bite-size pieces. This will take approximately 2 months. Cut vegetables into cubes (another 2 months). Place meat in pan and cover with 1,000 gallons of bacon gravy and simmer 4 weeks. Shovel in salt and pepper to taste. When meat is tender, add vegetables. (A steam shovel is useful for this.) Simmer slowly for 4 more weeks. Garnish with parsley. Will serve 3,000 people. If more are expected, add the two rabbits. This is not recommended, however, since very few people like hare in their stew!
Preheat oven. Bake at 350° for 45 to 50 minutes.
Brown meat on both sides in frying pan with Pam. Add next 5 ingredients to pan, stirring constantly for 5 minutes at simmer. Then add dry gravy mixes, water and tomato sauce. Simmer approximately 3 to 5 minutes, stirring constantly. Place 1 layer of pork steak in 9 x 13 casserole, then layer of rice and vegetables. Top layer to be steaks. Cover with foil and bake at 300° for 1 1/2 hours. Meat will fall off bone and rice will be plump and moist. Delicious! Add applesauce and green beans and you have a great meal. Makes 6 servings.
Clean and cap persimmons (must be ripe and soft). Run through a sieve. Add the rest of ingredients. Bake in sheet pan or in layers at 350° for 45 to 50 minutes. Good with ice cream or Cool Whip while warm.
Place onion, garlic, undrained tomatoes, broth, water, salt, pepper and potatoes in a large soup pot. Bring to a boil. Cover and simmer for 1 hour. Add spaghetti or squash. Boil, stirring occasionally, until spaghetti is tender, about 10 minutes. Add beans and heat through. Gradually add cheese 2 tablespoons at a time, stirring after each addition. In a blender, process remaining ingredients until smooth, adding 1 tablespoon water if needed. Pour this mixture into the soup and stir.
Mix one cup boiling water and Jell-O; mix. Pour in orange juice, pineapple and drained oranges. Mix thoroughly. Put in refrigerator until jelled.
Stir all ingredients together. Put into greased round baking dish. Bake at 350° for 1 hour and 10 minutes or until done.
Crush cookies; put half of the crumbs in bottom of a 9 x 13-inch pan. Mix cream cheese and oleo until smooth. Add powdered sugar. Fold in Cool Whip. In separate bowl, mix pudding, milk and vanilla. After mixing well, combine with cream cheese mixture. Pour over crumbs in pan. Put rest of crumbs on top. Chill in refrigerator.
Pour juice of clams in top of double boiler. Add cream cheese and Old English cheese. Melt and add Worcestershire sauce and clams. Serve in chafing dish. Can be reheated and holds its consistency.
Combine pineapple, sugar, butter and cinnamon and divide in 10 muffin cups. Center each with a walnut half. Add 1 teaspoon pineapple syrup to each cup and top with a biscuit. Bake 12 to 15 minutes at 425°; remove from oven and invert immediately on serving plate. Serve warm.
Bake 10 more minutes or until bubbly. Top with lettuce, tomato, sour cream, etc. Serves 4 to 6 main dishes, 12 or more appetizer servings.
In a large skillet, brown ground beef and onion. Drain excess fat. Stir in tomatoes, salt, oregano, parsley, garlic salt and pepper. Simmer about 20 minutes. Add zucchini and simmer 10 more minutes or until zucchini is tender. (I use fresh broccoli as a substitute for zucchini.)
Beat above 3 minutes. Bake in 350° oven until done. Batter will be thin.
Combine ingredients. Bake at 350° or 375° for one hour. Seems better if frozen a while. M - mmm good!
Put chicken in dish for oven. Warm tomatoes, add cornstarch and seasonings. Pour over chicken. Bake at 350° about 1 hour. Sprinkle with Parmesan and serve.
Combine flour, sugars, oil, 2 1/2 teaspoons cinnamon, ginger and salt; mix well. Combine 1/2 cup flour mixture, walnuts and remaining 1/2 teaspoon cinnamon. Set aside. Add buttermilk, egg, baking powder and soda to remaining flour mixture. Spread into greased 13 x 9 x 2-inch baking dish. Sprinkle reserved nut mixture over top. Bake in 350° gas oven 30 to 35 minutes. Yield: 12 servings.
In a large bowl, combine all ingredients. Cover and let stand at room temperature 1 hour. Fit cukes into 2 one-quart jars; pour in enough of vinegar to cover cukes. Tighten lids and refrigerate at least 1 week before serving to develop flavor.
Put all into	blender on "blend" speed. Pour into graham cracker crust and bake 40 to 50 minutes at 350°.	Top with prepared pie filling (cherry or blueberry) when cooled.
Grind cranberries and orange. Add sugar and let stand 2 hours. Dissolve jello in 1 cup hot water and when cool, add pineapple, nuts and cranberry mixture. Let stand to thicken.
Soften butter to room temperature. Sift salt, flour and baking powder together. Separate eggs and beat yolks until creamy. Beat whites until stiff. Cream butter and brown sugar. Add yolks; mix well. Dissolve coffee in hot water; mix with milk and vanilla. Add alternately with dry ingredients, mixing well. Fold in pecans and egg whites. Bake in oiled and floured tube pan at 325° for 1 1/2 hours.
Dissolve the yeast in the warm water. Mix all ingredients. Let rise until light. Punch down. Make into rolls; let rise again. Bake in a 350° oven until done.
Combine oats, sesame seed and wheat germ in a large bowl. Beat together oil, honey and peanut butter. Add to oat mixture, blending well. Spread over bottom of greased jelly roll pan. Bake in a 300° oven for 20 to 25 minutes or until lightly browned. Loosen, but cool in pan. Store in sealed container in refrigerator. Serve with milk. Makes about 5 cups.
Beat eggs until fluffy. Add sugar slowly and beat until thickened, about 5 minutes. Sift dry ingredients and add to sugar and eggs. Beat in butter, vanilla, lemon rind and coconut.
Mix in blender. Store in moisture proof container. Use 3 teaspoons to a cup of hot water. Enjoy!
Trim fat from chicken breasts and pound thin between 2 sheets of wax paper. Combine olive oil, lime juice, garlic, 2 Tbsp. cilantro, salt and pepper in a bowl. Pour over the chicken and marinate for at least 1 hour. Grill or broil the chicken breasts for 2 minutes on each side. Remove to a platter. Sprinkle with remaining cilantro and serve with roasted red and yellow peppers.
In a large Dutch oven, melt margarine. Season chicken pieces with salt and pepper. Brown well in margarine. Remove browned pieces. In drippings, saute onions, carrots, garlic, celery and green onions until soft. Add other ingredients except rice. Cook, covered, on low for about 15 minutes. Stir in rice. Simmer for 15 minutes. Add water if necessary. Soup should be thick.
Combine milk, sugar and Bisquick. Mix eggs, butter (room temperature). Add vanilla in electric blender container. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie dish. Let stand for 5 minutes, then sprinkle coconut on top. Bake at 350° for 40 minutes. Serve warm or cool.
Sift flour and salt together. Cut shortening into the flour mixture and add the sesame seeds. Add ice water and blend gently with a fork until thoroughly moistened. Roll out pastry and place in a 9-inch pie pan. Bake at 400° for 10 minutes. Great for entree or dessert pies.
Combine flour, oatmeal, brown sugar and butter. Pat half this mixture into the bottom of a 9 x 13-inch pan. In a saucepan, mix together sugar, salt, cornstarch and water. Cook until thickened. Add vanilla and butter. Pare apples (I use 4 cups of apples); slice thin and add to cooked mixture, tossing lightly to mix. Spread evenly over crumbs. Pat remaining crumbs over apple mixture. Bake at 350° for 50 to 55 minutes.
Early in the day, or up to 5 hours ahead, preheat oven to 200°. Have egg whites at room temperature. In small bowl, beat egg whites at highest speed with cream of tartar until soft peaks form. Gradually sprinkle in sugar, 2 tablespoons at a time, beating after each addition for about 2 minutes, or until sugar is completely dissolved. To test, rub meringue between fingers. If grainy, continue beating. It takes about 15 minutes to beat in all sugar. Add vanilla and continue beating at high speed until mixture stands in stiff, glossy peaks. Put into pie plate, smoothing it at the center and piling it high on the sides to form a shell. Bake 1 hour and 15 minutes.
Preheat oven to 450°. Blend 1 cup sugar, cornstarch and cinnamon in saucepan. Stir in water and bring to a boil, stirring constantly. Remove from heat. Add butter and peaches. Pour into a shallow baking dish. Combine biscuit mix and 2 tablespoons of remaining sugar. Blend in cream. Drop dough in 6 mounds around edge of baking dish. Combine remaining 2 tablespoons sugar and orange peel. Sprinkle on dough. Bake 25 minutes or until peaches are tender and biscuits are golden brown. Serves 6.
Follow directions for angel cake on box. Let cool completely. Cut up in 1-inch squares and put in bowl. Layer the following: light layer of Cool Whip, thick layer of bananas, light layer of Cool Whip, light layer of angel food cake, light layer of Cool Whip, thick layer of strawberries, light layer of Cool Whip and the rest of the bananas and strawberries. Include cherries on top layer.
Mix all of the ingredients except sour cream. Pour half of mixture in bowl and set in refrigerator until firm. Carefully spread sour cream on top of firm mixture, then pour other half over sour cream and set in refrigerator until firm. The second half should remain at room temperature until added. This is really pretty in a clear glass bowl.
Mix and press the first 3 ingredients in a 9 x 13-inch pan. Bake 15 minutes at 350°. Cool completely. (This crust without nuts is good for cream pies.) Mix the cream cheese, powdered sugar and Cool Whip and pour over first mixture. Chill. Beat pudding mix into milk. Add vanilla. Pour over second mixture. Spread Cool Whip over top. Chill.
Mix in a bowl the peanuts, sunflower seeds, raisins and M&M's. Add Cheerios; stir gently. Serve in paper cups or small bags. A great snack to take along on a walk or hike.
Put flour, cocoa and sugar in a skillet and add milk. Cook until it thickens. Add butter and vanilla. Serve with hot biscuits.
Cream sugar and butter; add eggs, one at a time; beat well. Add syrup and melted candy. Add salt to flour and soda to buttermilk; add to other ingredients. Add vanilla and pour into greased tube pan. Bake at 300° for 1 1/2 hours. Cool in pan for 10 minutes, then remove.
Place apples in greased 8-inch square pan. Blend until crumbly, the brown sugar, sifted flour, rolled oats, cinnamon, nutmeg and soft butter. Spread over apples. Bake at 375° for 35 minutes, until apples are tender and topping is golden brown. Serve warm with cream, ice cream or hard sauce. Serves 6 to 8.
Cream margarine and sugar. Beat in eggs and 2 teaspoons vanilla. Stir oats, flour, soda and 1 teaspoon salt; stir into creamed mixture until blended. Set aside.
Place meat, onions, garlic, carrots and potatoes in large roasting pan. Cover with canned tomatoes, tomato sauce, soy sauce, Worcestershire sauce and stock. Sprinkle with pepper and basil.	Cover and bake at 350° for 2 hours or until done.
Preheat ovent to 350°. Saute garlic in butter. Remove garlic. with garlic butter. Place on baking sheet lined with paper towels. Heat 5 minutes; drain on clean paper towels, if desired.
Brown beef, onion and bacon. Mix. Bake at 350° for 1 hour.
Cook 1 1/2 to 2 cups elbow macaroni in 4 quarts boiling water. Drain and rinse using cold water. Cut cheese into approximately 1/4-inch cubes. Add the equal amounts of cheese, onion and celery. Sprinkle about 1/2 of the garlic salt. Pepper to taste and to add color, if desired. Mix well with the Hellmann's mayonnaise; taste and add more garlic salt to bring out flavor. Any mayonnaise or salad dressing may be used, but it tastes better with Hellmann's.
When cream cheese is very soft, add all ingredients except walnuts. You may find that the green peppers are diced easily with a food processor or blender. Mix ingredients well with a spoon or hand. Shape into a large ball and roll in crushed walnuts. Chill approximately 1 hour. Place on platter with crackers.
Beat egg whites until stiff and dry. Fold in sugar gradually. Add vanilla, coconut, cornflakes and nuts. Drop by teaspoonfuls onto well-greased baking sheet. Bake 10 to 12 minutes or until delicate brown at 375°.
Put egg, vinegar, mustard and salt in blender with 1/4 cup of oil. Cover and blend about 5 seconds. Without stopping blender, gradually add remaining oil. Put in covered container and refrigerate. Fresh dill weed is a nice addition.
Mix together in order given. Spoon into greased skillet. Cook until brown. Turn and cook other side.
Spread cookie dough on pizza pan (round or square) and bake according to package directions. The cookie dough should be light brown. Combine cream cheese, powdered sugar and lemon juice with spoon until lumps disappear. Spread on cooled cookie crust and top with sliced fruits of your choice (strawberries, kiwi, bananas, pineapple, blueberries, apples, star fruit and/or fresh peaches) arranged in rows. Use 4 or more fruits and combine different colored ones. If using sliced bananas, put them in a bowl and sprinkle with lemon juice before putting on pizza; this will keep them from turning brown. Refrigerate pizza and slice when ready to serve.
Mix sugar and water together in a heavy saucepan. Set over low heat and stir until sugar is dissolved. Increase heat, cover and boil 5 minutes. Cool and chill.
Brown ground meat; drain. Put in Ragu sauce; simmer 20 minutes. Cook lasagne. Layer sauce first. Pour in enough to cover bottom of dish (9 x 13-inch). Arrange 3 lasagne strips over sauce. Add layer of Mozzarella. Repeat. Bake at 325°, uncovered, about 1 hour.
Brown ground chuck, sausage, onions, green pepper and mushrooms. Combine with seasonings, except sugar. Add tomato and Prego sauces, then add sugar. Bring to boil and simmer for a minimum of 1 hour, stirring occasionally. Add water for desired consistency. Serve over cooked spaghetti. Serves 6.
Heat oven to 350°. Grease and flour bottoms only of two 8 x 4-inch or 9 x 5-inch loaf pans. In large bowl, beat eggs until thick and lemon colored. Gradually beat in sugar. Stir in oil, 2/3 cup orange juice and zucchini. Stir in remaining bread ingredients; mix well. Pour batter into prepared pans. Bake at 350° for 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans; cool slightly.
Saute beef and onion. Drain. Add sauce, salt and spices. Place half cabbage in greased casserole. Top with meat sauce. Repeat. Cover. Bake at 350° for 45 minutes.
Mix first 4 ingredients together well; pat firmly into 9 x 13-inch pan. Sprinkle chocolate bits over top. Put into warm oven only long enough to melt bits, 3 or 4 minutes, then spread over crumb mixture. Cool and cut.
Remove cartilage from crabmeat. Melt butter in 3-quart pan. Blend in flour and stir until smooth. Slowly stir in chicken broth and pepper and simmer for 2 minutes. Add milk and cook slowly, stirring constantly until thickened. Do not boil. Add crabmeat to milk mixture and salt to taste. Remove from heat and serve. Makes about 10 cups.
Mix ingredients together, except cheese and potato chips, and pour into a baking dish. Mix cheese and crushed potato chips and sprinkle on top. Bake in moderate oven at 325° for 30 minutes.
Cook broccoli and drain well. Mix soup, milk, salt and pepper. Mix broccoli, carrots, peppers, rice, chopped onion and 1/2 of fried onions and place in large baking dish. Pour milk soup mixture over. Place Cheez Whiz in piles on top. Then add rest of fried onions. Bake 15 minutes at 350°.
In large Dutch oven, cook onions, covered in butter, about 20 to 25 minutes, until tender. Add beef broth, Worcestershire sauce, salt and pepper; bring to a rolling boil. Cover, reduce heat and cook 20 to 30 minutes longer. Serve with large toasted French bread cubes, topped with Swiss or Jack cheese, and enjoy!!!
Cut flowerets of broccoli and cauliflower into bite-size pieces. Place in a large bowl. Add bacon crumbles, onion, raisins, and cheese. In a small bowl, combine remaining ingredients, stirring well. Add to the broccoli/cauliflower mixture and toss gently.
Melt butter and unsweetened chocolate on low heat. In another bowl, beat until light the eggs. Blend in Karo syrup. Add sugar, salt and vanilla. Add chocolate mixture to bowl and mix together. Pour over pie crust and bake at 350° for 25 to 30 minutes or until pie is crusty and filling soft like custard. Makes 2 pies.
Combine cookie crumbs and butter; press on bottom of a 9 x 9 x 2-inch pan or a 9-inch deep dish pie plate. In medium saucepan, combine pudding mix and milk. Stir constantly over medium heat until mixture comes to full boil; remove from heat. Pour 2 cups hot pudding into small bowl and add peanut butter chips. Stir until melted and smooth.
Cook squash and onion in water and salt until tender (15 to 20 minutes). Crumble Ritz crackers and saute in butter. Drain squash. Put in buttered dish in layers with cheese. Top with Ritz cracker crumbs. Bake at 350° for 25 minutes.
Saute lightly chopped celery and onions in butter. Fry in separate pan hamburger and rice. Add hamburger mixture to celery and onions. Mix together remaining ingredients except bean sprouts, then add along with the bean sprouts to hamburger mixture. Heat. Serve over Chinese noodles.
Mix all ingredients in large bowl. Knead together. Add a little more flour if needed, until dough is not sticky. Pinch off; shape by hand into biscuits, about 1/2-inch thick. Place in greased baking pan. Bake at 475° until just starting to turn light brown.
Arrange the carrots, green pepper and onions in 3 layers. Bring the remaining ingredients to a boil, stirring gently. Pour the ingredients over the salad. Place the dish in the refrigerator for 12 hours before serving.
Remove vegetables from packages in frozen state. When partially thawed, break into buttered casserole. Pour soup over. Top with crushed cheese crackers. Bake 45 minutes at 350°.
Mix sugar, butter, syrup and salt in saucepan and heat until it bubbles. Simmer 5 minutes longer. Remove from heat; add baking soda until foamy, then add the popped popcorn. Mix until the popped corn is coated, then divide into two 9 x 13-inch pans and bake for 1 hour at 200°. Stir every 15 minutes.
Preheat oven to 350°. In a large bowl, combine mayonnaise, curry powder and salt; mix well. Add remaining ingredients, except the almonds. Spoon into an ungreased 1-quart casserole dish. Sprinkle with almonds. Bake 20 minutes or until hot through. Serves 4.
Cook vegetable; drain. Place in shallow 10 x 6 x 2-inch baking dish. Stir in soup; blend in milk. Pour over vegetable. Top with crumbs. Bake at 350° for 20 minutes or until hot. Garnish with bacon before serving. Makes 4 to 6 servings.
Place all ingredients in blender. Blend until smooth and frothy. Makes 2 servings.
Heat oven to 350°. Toss cheese with flour. Combine eggs, milk and seasonings. Add cheese mixture and spinach. Mix well. Pour into greased 9-inch pie plate. Bake at 350° for 40 minutes.
Dissolve elastic starch in cold water. Smooth out lumps and add boiling water. Stir constantly. Cook until mixture thickens, but do not boil for more than 1 minute. Add remaining ingredients.
Microwave sugar, vinegar, salad oil, salt, mustard and celery for 5 minutes. Mix cabbage and onion. Pour mixture over cabbage and onions. Refrigerate for 1 day before serving. Will keep in refrigerator for 1 week.
Line muffin tin with baking cups. Twist Oreo cookies apart, place frosting side up in cup. Crush unfrosted side and save. Mix next 4 ingredients and fill cups. Sprinkle unfrosted pieces over filling. Bake at 325° for 25 minutes. Melt next 2 ingredients and drizzle over tops (pour into baggie and snip a corner off). Sprinkle peppermint candy over drizzled chocolate. Refrigerate.
Preheat oven to 325°. Cream butter and powdered sugar. Add vanilla. Then add flour a little at a time. Then add pecans. Shape into disc or drop by teaspoon on ungreased cookie sheet. Bake in a 325° oven for 20 to 25 minutes. Roll in powdered sugar.
Melt morsels over hot water. Add peanuts and noodles. Mix well. Drop onto waxed paper. Serve.
Spread Party Rye Bread with Miracle Whip or mayonnaise. Sprinkle with garlic powder, parmesan cheese. Place a thin slice of tomato on top and sprinkle with oregano.