HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brush inside of pie shell with small amount of beaten egg. Prick bottom and sides with fork. Bake 5 minutes. Set pie shell aside. Reduce oven temperature to 375 degrees. Stir together cheese, chicken, mushrooms, chilies and pimento. Pour into pie shell. To the beaten eggs, add remaining ingredients. Beat well until blended.
Beat the cream cheese and butter at low speed. Add powdered sugar and vanilla, beating until creamy.
In large saucepan, fry hamburger, garlic and onion. When browned, add tomato paste, stewed tomatoes, tomato sauce, water, bouillon cube, garlic salt, pepper and chili powder. Stir and let simmer 30 minutes. Add chili beans and simmer an additional 15 minutes until warmed through.
Cream shortening and 1 cup sugar; beat in eggs, bananas and vanilla. Sift flour, baking powder, soda and salt together. Blend into banana mixture. Combine remaining sugar and cinnamon. Drop cookie dough from teaspoon onto greased baking sheet. Sprinkle with cinnamon sugar. Bake at 350° for 12 minutes or until browned. Yields 4 dozen.
Peel potatoes and slice 1 1/2 inches thick. Slice onion 1/4-inch thick. Place in large saucepan and add salt, pepper and enough water to cover. Cook on medium-high until potatoes are tender. Drain off liquid. Add Velveeta and sour cream until well blended. Place mixture in large casserole dish and bake at 350° until bubbly. (Can also be heated in microwave or crock-pot.)
Heat broth to boiling in a deep pan. Beat the egg lightly with a fork in a bowl. Add the kasha to coat the kernels. Put the kasha in the pan and heat on a medium flame, stirring the kasha until the egg has dried and the kernels are separate. Reduce heat to low and stir in broth and remaining ingredients. Cover pan and heat 8 to 11 minutes until all liquid is absorbed. Mix the kasha, bow ties and fried onions together and serve as a side dish.
Mix the first 5 ingredients. Cut in the butter until mixture resembles coarse cornmeal. Add raisins, caraway seed and rind. Stir in the egg and buttermilk just to moisten. Turn on a well floured surface and knead 8 to 10 times. Roll out to 1/2-inch thickness. With a biscuit cutter or inverted glass rim, cut out biscuits.
Beat egg whites until stiff and dry. Add sugar, 1 tablespoon at a time, stirring after each until all is used. Add vanilla and beat. Add vinegar and beat. Add cream of tartar and beat. Spoon mounds on cookie sheet and round out with a spoon. Grease cookie sheet with Crisco and sprinkle cream of tartar over it. Bake at 250° for 1 hour.
Combine flour, baking powder and salt in a large bowl. Cut in 1/4 cup of butter with a pastry blender until mixture is crumbly. Stir in cheese and chives. Add milk, gradually, stirring just until moistened. Shape into ball.
Melt butter and chocolate together and add pecans. In separate bowl mix only until blended: flour, sugar, eggs and water. Do not beat! Fold together and fill cupcake tins 2/3 full. Bake at 325° for 25 minutes. Need no icing.
Brown and drain sausage. In a 7 x 11-inch casserole dish, put rice in first. Add beef consomme and water. Add browned sausage. On top of that, add mushrooms and the slivered almonds. Bake, uncovered, at 375° for 1 hour, or until brown.
Mix fully ripe, mashed peaches with sugar and lemon juice. Let stand for 20 minutes, stirring occasionally. Add 1/2 bottle liquid pectin; stir for 2 minutes. Add to peach-sugar mixture. Mix well; pour into clean jars. Cover with lids. Let stand at room temperature 1 hour, then refrigerate. Jam must be stored in refrigerator or freezer. Will keep 3 to 4 weeks in refrigerator or 6 months in freezer.
In Dutch oven, combine meat, potatoes, onion, carrot and celery. In small bowl, mix remaining ingredients. Pour sauce over meat and potatoes. Mix well. Bake, covered, at 300° for 2 1/2 to 3 hours or until meat is tender. Serves 4.
In large skillet over medium heat, cook cauliflower and garlic in 1 Tbsp. hot butter for 1 minute. Add white wine and salt, bring to boil. Cover and Simmer for 3 minutes. Stir in broccoli, cover and cook 3 minutes or until crisp or tender. Stir in carrots and remaining 1 Tbsp. butter. Cook until butter is melted.
Seal chicken in foil, place in shallow pan and bake at 350° until done. Unwrap chicken, cut up and place back in pan with remaining ingredients. Bake at 375° for 45 minutes or until very bubbly. Serves 12.
In microwave-safe bowl, layer potatoes and onions; sprinkle Mrs. Dash. Continue until all are used. Combine butter and water and pour over potatoes. Cover bowl with waxed paper and microwave on High for 10 minutes. Adjust time to 15 minutes if a larger amount of potatoes is used.
Mix milk and molasses together. Mix all dry ingredients with oil. In a large mixing bowl, add the two mixtures, alternately. Bake on cookie sheet in a 350° oven for 20 to 25 minutes.
Combine all ingredients, except onions. Pour into large casserole. Bake at 350° until bubbly. Top with onions and bake until onions are crisp. Add fruit salad and rolls for complete meal.
Put corn puff curls in roaster pan. Set aside. Mix the brown sugar, margarine and Karo syrup in pan. Boil for 5 minutes. Add baking soda (will bubble up). Pour mixture over corn puff curls and stir. Bake at 250° for 1 hour, stirring every 15 minutes.
Cream margarine and mix with grated cheese. Add salt, pepper and flour. Mix by hand. Can roll dough around bits of meat. Bake at 400° for 20 minutes. Check after 8 minutes. (Can freeze ahead.)
Mix Cool Whip and pudding mix together. Add pineapple and cottage cheese. Stir all together. Chill and serve cold as salad or dessert.
Preheat the oven to 300°. In a large bowl, combine the oats, walnuts, coconut, sunflower seeds and pie spice; mix well. Pour the syrup over the oat mixture, stirring well. Spread the mixture in a single layer on a lightly greased jelly roll pan. Bake for 1 hour, stirring every 15 minutes. Cool completely.
Combine first 5 ingredients, then stir in rhubarb and nuts, then combine last 4 ingredients. Stir this into rhubarb until blended. Spoon into muffin cups, 2/3 full.
Mix together water, vinegar and oil; shake well with garlic, peppercorns, thyme, oregano and salt. Add mushrooms. Cover and refrigerate. Also good sliced in salads.
Prepare broccoli as per directions on box. Strain well. Mix remaining ingredients. Combine with broccoli. Pour into casserole. Top with butter and crackers. Bake 1 hour at 325°. Serves 15.
Dissolve yeast in warm water; add egg and melted oleo. In large bowl, combine dry ingredients. Mix in liquid and egg; mix well. Keep in refrigerator until ready to use. Put in muffin cups sprayed with nonstick cooking spray. Bake at 350° for 20 minutes. Do not let rise.
Boil chicken and set aside to cool. Saute mushrooms in 2 tablespoons butter. While sauteeing, add wine to the pan. Cook and drain spaghetti. Melt remaining butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mushrooms including liquid from pan. Cut chicken from bones and divide shredded meat evenly into two 2-quart casseroles. Divide spaghetti in half and put on top of chicken. Pour sauce over spaghetti. Sprinkle with cheese. Bake at 350° until hot and bubbly and lightly browned (about 30 minutes). Makes 12 servings.
Place margarine, Crisco and sugar in bowl. Beat until creamy. Add eggs one at a time, alternately with flour. Beat until creamy. Pour into well greased and floured pan. Bake at 325° for 1 hour 15 minutes.
Combine egg yolks, 3 tablespoons sugar, salt, milk and tapioca in 1 1/2-quart casserole. Let stand 3 minutes to soften tapioca. Place in oven. Microwave 8 to 10 minutes on "8" or until mixture thickens, stirring twice. Beat egg white until foamy in 2-quart bowl. Gradually beat in 2 tablespoons sugar, continue beating to form soft peaks. Fold in tapioca carefully but thoroughly. Stir in vanilla. Chill.
Preheat oven to 350°. Mix margarine, sugar and vanilla together. Mix well. Add potato chips and stir in flour. Form small balls from mixture and place on an ungreased cookie sheet. Press balls flat with the bottom of a glass that has been dipped in sugar. Bake 16 to 18 minutes, or until lightly browned.
Blend cream cheese and sugar. Beat in remaining ingredients until smooth. Pour mix into greased 10-inch pan with removable bottom. Bake at 350° for 2 hours. Cool 1 hour. Decorate with nuts and oranges.
Crush 2 cups of corn chips (enough to cover pan bottom) and spread in a 9 x 11-inch baking dish. Season to taste with chili powder or Creole seasoning. Sprinkle part of the chopped onion and one cup of shredded cheese over the chips. Spread the chili over the onion, cheese and chips. Top with remaining chips, onion and cheese. Add more seasoning, if desired. Bake at 350° for 15 minutes, or until hot and bubbly. Tastes even better warmed up the next day.
Melt margarine, onion, and salt together. Mix with cheese, sour cream, and soup. Mix hashbrowns into mixture and add ham chunks. Put in 9 x 11 inch baking pan and put chips or corn flakes on top. Bake at 350° for 1 hour.
Combine ingredients and mix well. Turn into 9-inch pastry shell. Dot with butter. Cover with top crust. Brush top with milk and sprinkle with sugar. Cover pastry edges with foil to prevent overbrowning. Bake at 400° for 40 to 45 minutes.
Saute and stir zucchini, onion and butter or margarine for 10 minutes. Cool. Add salt, pepper, basil, garlic powder, parsley and oregano. In a bowl, beat eggs and add Mozzarella cheese. Add to zucchini mixture. Press 1 package crescent rolls into a pan and spread with mustard. Pour zucchini mixture into pan and bake. Bake at 375° for 20 minutes. Cool 5 minutes and serve. I bake in a 9 or 10-inch glass pie plate.
Combine all ingredients in a large bowl. Store in an airtight container. Add 3 tablespoons mix to 1 cup hot water. Stir to dissolve. May top with marshmallow.
Mix all ingredients, adding chicken last. Pour into large casserole dish and bake, covered, at 375° for 1 hour. Remove cover and continue baking for 15 minutes.
Beat 2 eggs and pinch of salt until foamy. Beat in sugar, hot water, flour, baking powder and vanilla. Fold in sour cherries. Bake at 350° to 375° for 30 to 35 minutes in a greased and floured 9 x 13-inch pan.
Melt margarine in 13 x 9-inch glass baking dish. Layer remaining ingredients. Bake at 350° for 35 minutes.
Grind the first four ingredients through a medium blade grinder. Add salt and sugar. Use Miracle Whip salad dressing to moisten to your liking; not too runny.
In hot butter in large, heavy skillet, saute potato and onion slices, turning frequently, until golden brown and tender, about 15 to 20 minutes. Sprinkle with salt, pepper and parsley. Makes 6 servings.
Cream shortening and sugar until light and fluffy. Beat in eggs. Mix and sift flour, baking powder, baking soda and salt. Add alternately with the grated apple to egg mixture. Stir in lemon peel and walnuts (batter will be stiff). Bake in greased and floured loaf pan (8 x 5 x 2-inch) in moderate oven at 350° for 50 to 60 minutes. Do not slice until cold.
Soak cucumbers in lime water 24 hours. Rinse well. Soak 3 hours more in clear cold water. Change water every hour. Drain well.
Mix all ingredients together and bring to a boil. Put aluminum foil in a 2-inch deep pan. Put meat in pan. Pour sauce over meat. Bake in 375° oven until meat is done, about 2 1/2 hours, according to your oven (some ovens cook hotter) and also depends on tenderness of venison.
Cook vegetables in the water for 30 minutes. Sprinkle garlic salt and pepper on ground beef; make beef into round balls. Drop in soup. Cook about 30 minutes.
Drain juice off pickles. Put into container large enough to hold pickles and sugar. Mix with hands until dissolved. Add other ingredients and put back into gallon jar. Put on lid. Place in refrigerator for about 14 days, then enjoy. They are worth waiting for.
Have fish split. Place in buttered flame-proof baking dish. Brush with a little oil. Sprinkle with salt and pepper. Crumble bay leaves and sprinkle over. Combine tomato puree with oil and stir in water and sugar. Spread sauce around and along the center of the fish. Peel and split bananas lengthwise and arrange around fish. Bake in a preheated 300° oven for about 30 minutes, basting with sauce occasionally. Makes 4 servings.
Saute green pepper and onion with hamburger. Add tomato sauce and pinto beans plus juice to hamburger mixture. Mix corn bread mix as package directs. Pour over hamburger mixture and bake at 350° for 30 minutes or until done.
Saute vegetables in skillet in 3 tbsp of butter until crisp tender. When almost done, bring broth to a boil. Add softened vegetables to boiling broth. Simmer 15 minutes until tender.
Make brownies according to the box. Cool. Melt peppermint patties in a small saucepan. Frost the brownies with peppermint sauce. Let sauce get hard, then cut into squares and enjoy.
Combine butter, brown sugar and dates in a saucepan. Mix well. Bring to a boil, stirring constantly. Remove from heat. Add pecans, cereal and coconut. Mix well. Shape into small balls. Roll in powdered sugar. Put margarine in palms of hands when making balls; will be sticky.
Boil chicken. Debone and chop. Oil 9 x 13-inch pan. Line with tortilla shells. Blend soups and Ro-Tel. Pour 1/2 over shells. Spread 1/2 of chicken. Spread 1/2 of cheese. Repeat. Bake at 350° for about 30 minutes or until hot and bubbly.
Drain and flake salmon. Save liquid. Pour milk over bread crumbs and let stand 5 minutes. Add salmon, liquid, minced onion, eggs, salt and pepper. Spoon into a greased loaf pan. Bake 30 minutes in 350° oven or until firm. Unmold and serve. Serves 4 to 6.
Cream shortening and margarine together, adding sugar gradually. Beat until creamy, then add egg yolks. Add baking soda to buttermilk and add alternately with the flour. Beat egg whites stiff and fold into batter, adding vanilla and coconut at the same time. Bake in three 8 or 9-inch greased and floured pans at 350° for 30 minutes.
Boil and debone chicken. Cook noodles in broth until done. Saute onions in small amount of oil. Combine all ingredients and mix well. Pour into 1 large or 2 small casserole dishes. Top with cheese, if desired. Bake at 400° for 30 minutes.
Dissolve jello in boiling water. When slightly cooled, add lemon juice and stewed tomatoes. Mix well together. (Using hands is a good way to mix.) Put in molds or square pan. When set, serve on lettuce leaves.
Melt butter in 3-quart saucepan. Stir in onion; cook on medium until tender (5 minutes). Stir in flour until smooth and bubbly. Stir in potatoes, milk, salt and pepper. Cover; continue cooking, stirring occasionally, until potatoes are fork-tender (25 to 30 minutes). Stir in cheese and sausage. Cook and stir until cheese is melted and sausage is heated through (2 to 3 minutes).
Mix jello and hot water together. Chill until jello mounds from a spoon. Cream together sugar and cheese. Whip the evaporated milk and add vanilla to milk. Combine all together in mixing bowl and pour into chilled graham cracker crust.
Preheat oven to 350°. Mix beef, onion, egg, bread crumbs, salt, pepper and 1 can of tomato sauce. Pat half of the mixture into loaf pan, place cheese down center and cover with remaining meat, pressing	edges of meat together. Top with the second can of tomato sauce and bake 1 hour or until done.	Serves 6 to 8.
Mix in order given. Bake at 350° for 30 minutes. Makes 1 large or 2 small pies. Don't overcook. Remove from oven while still soft and shaky.
Mix sugar, cocoa, and flour. Slowly add mixture to warm milk and egg yolks. Cook until thick in top of double boiler. Add butter and vanilla beating well. Spread meringue on top.
Heat oven to 350°. Grease cake pan. Mix butter, sugar and applesauce together. Add flour, soda, cloves and cinnamon. Fold in nuts or raisins. Bake for 40 to 45 minutes.
Cook carrots until tender; drain. Combine onion and green pepper. Stir together the rest of the ingredients and mix with carrots, green pepper and onion. Cover and marinate.
Saute onion in butter. In a large bowl, mix potatoes, soup, Cheddar cheese and sour cream. Add butter and onions and mix well.
Heat oven to 350°. Cook and drain broccoli. Mix together parsley, onion, mustard, margarine and lemon juice. Add Swiss cheese, broccoli and ham. Set aside.
Heat oven to 350°. Grease bottom only of 2 loaf pans, 9 x 5 x 3-inch. Mix shortening and sugar in a bowl. Add eggs, pumpkin and water. Blend flour, baking soda, salt, baking powder, cloves and cinnamon. Stir in nuts and raisins. Pour into pans. Bake 1 hour or until toothpick comes out clean when stuck in middle. Cool completely before slicing.
Mix together hash browns, soup, sour cream, cheese, onion, salt, pepper and 3/4 cup melted butter. Place in casserole dish. Mix corn flakes and 1/2 stick butter together and sprinkle on top. Bake at 350° for 1 hour.
Mix all thoroughly. Put in a well-greased baking dish. Prepare 1 cup bread crumbs and 1/2 cup butter; brown slightly. Spread over casserole and top with sliced almonds. Bake at 325° for 30 minutes.
Saute garlic and onion in oil. Drain clams and add to vegetables. Continue to cook 10 minutes. Add flour and stir well. Add wine, spices and broth. Simmer 15 minutes. Add cheese. Serve over linguini.
Mix and put in 9 x 13 pan, pat. Bake at 325° for 15 minutes. Cool.
Put all ingredients into food processor container, cover and process at blend until smooth. Chill before serving. Yields 2 cups. Serve with your favorite crackers. Very delicious.
Brown ground beef and onion, drain fat. Add mustard and catsup and stir good. Add chicken gumbo soup and let heat. Serve on buns.
Drain peaches, set aside syrup and chop peaches into fine pieces, then set aside. (If using fresh peaches, peel and chop fine.)
Simmer first 6 ingredients together for 1/2 hour. Add remaining ingredients. Simmer all together for about 30 minutes longer. Separate cauliflower so it falls apart and looks like ice granules.
Place thin sliced cheese on bread. Top with 2 teaspoons sauerkraut; add turkey or corned beef, then scant teaspoon of dressing. May be refrigerated up to 2 hours. Heat in oven. Garnish with pickle.
Brown the ground beef and onion; drain. Mix with all other ingredients; bring to a boil and simmer for 30 to 45 minutes.
In 10-inch skillet or wok over high heat, in hot oil, stir-fry carrots, celery, red pepper and onion 3 minutes. Add broccoli, snow peas, garlic and ginger. Sprinkle cornstarch over vegetables. Stir in broth; cook until mixture boils and thickens, stirring often. Reduce heat to low. Cover. Simmer until vegetables are tender-crisp. Serve with soy sauce, if desired. Makes 4 cups or 4 servings.
Butter an 8 or 9-inch metal cake pan. Set aside. In a glass bowl, microwave the first two ingredients on High for 4 minutes. Add nuts and microwave on High for an additional 3 minutes. Stir in butter and vanilla last and microwave on High for 2 more minutes. Pour into buttered pan and let cool. Loosen carefully when cool and candy can be removed in one round piece. Wrap in colored Saran Wrap or cellophane wrap. Tie with ribbon to give as gift. Do not use glass pan, as glass will not give when candy has cooled.
Combine pineapple juice and lemonade. Just before serving, add lemon-lime soda. Serve over ice in tall glasses. Makes 9 servings (8 ounces each).
Preheat oven to 350°. Brown meat in oil. Stir in tomatoes, sauce, sauce mix and vegetable juice. Bring to boil, lower heat and simmer 10 minutes. Cover the bottom of an oiled 13 x 9 x 2-inch baking dish with a thin layer of meat sauce. Add a layer each of uncooked noodles, cottage cheese and Mozzarella. Repeat layers until all ingredients are used, ending with meat sauce. Cover with foil. Bake for 1 hour. Remove from oven; let stand 15 minutes. Sprinkle with Parmesan cheese and chopped parsley. Cut in squares to serve. Serves 12.
In medium bowl, combine oats, coconut and walnuts; set aside. In 2 quart saucepan, combine sugar, milk, butter and cocoa. Cook over	medium	heat, stirring occasionally, until mixture comes to a full boil, 3 to 4 minutes. Remove from heat. Stir in oats, coconut and walnut mixture. Quickly drop mixture	 by rounded teaspoonfuls onto waxed	paper.	Cool completely. Store in refrigerator.
Make tea and add sugar to dissolve. Add rest of ingredients and mix. Freeze. Place slush in glass to 1/2 mark, then add club soda or 7-Up when ready to serve.
Mix all together. Pour in desired pan and bake at 375° for 1 hour.
Mix meal, flour, baking powder and salt. Add egg and milk to	make a stiff batter. Drop by spoonful into hot fat. Fry until brown on both sides.
Combine flour, sugar, cocoa, baking soda and salt. In separate bowl, mix oil, vanilla, cold water and vinegar. Gradually combine dry and liquid mixtures.
Mix margarine and eggs, then mix in sugar. Add bananas and all remaining ingredients. Blend thoroughly with mixer. Bake at 350° for 50 minutes. Check center with toothpick after 50 minutes.
Mix dry jello powder with cottage cheese. Add drained mandarin oranges. Mix well. Add drained crushed pineapple. Mix well. Add Cool Whip, mixing well. Refrigerate.
Wash, peel and quarter apples. Bring apples and cider to a boil. Reduce heat and simmer, covered, for 20 to 25 minutes. Puree apple mixture in blender. Add sugar and spices, mixing well. Pour puree into a shallow baking pan and bake at 300° for 2 hours or until thick to hold its shape. Pour into hot sterile jars and seal. Makes 4 to 5 pints.
Combine all ingredients, except the egg, in a saucepan. Heat until boiling. Reduce heat to simmer. (You may thicken with cornstarch, if you so desire.) Pour egg slowly into the bubbly soup. Continue to stir. Season to taste (really not necessary). Garnish with chopped green onions.
Mix applesauce and sugar. Add eggs. Beat well. Add bananas, flour, soda, salt and nuts (optional). Mix. Bake in a loaf pan at 350° for 1 hour or until a toothpick comes out clean.
Fold ham around cheese slices, then chicken around ham. Hold in place with toothpicks. Melt butter in pie plate. Mix bread crumbs, salt and paprika in a second pie plate. Roll stuffed chicken breast first in butter, then crumb mixture. Coat well, place a single layer in a buttered baking dish. Bake at 400° for 40 minutes.
Cook squash, onions and carrots in salted water (just until tender). Drain well and add sour cream and soup. Mix dressing with butter (only) no liquid. Alternate vegetables with buttered dressing crumbs. End with crumbs on top. Add grated cheese and bake at 350° for 30 minutes.
Warm cheese and soup in saucepan until well blended. Dissolve gelatin in water. Add gelatin, softened, to tomato/cheese mix. Remove pan from heat. Add all other ingredients and mix gently. Pour into mold. Chill until firm, at least 4 hours.
With 2 plates, divide angel food cake into 2 horizontal equal pieces. Put on 2 containers. Clean strawberries; cut into fourths. Put in bowl with pineapple and 1/2 the pineapple juice. Add the glaze; mix well. Pour 1/2 of the mixture on one angel food cake, the rest on the other. Top with Cool Whip. Chill, then serve. It makes 2 desserts.
Mix together the cake mix, sugar, oil and nectar. Add one egg at a time and beat thoroughly after each addition. Pour into a prepared Bundt pan. Bake in a 325° oven for 1 hour. Remove from oven and cool for 15 minutes before removing cake from pan. While the cake is still hot, brush with Lemon Glaze.
Place water, sugar and yeast in the pan of bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour, and salt to the yeast. Select basic or white bread setting and press start.
Put corn in mixing bowl. Add crackers and beaten eggs. Add cheese, milk and grated onion; stir well. Bake in greased casserole for 35 minutes in 375° oven.
We have two recipes for Eggplant (Grandma's own). Try them both!
Gather young tender polk leaves. Clean and boil in water until tender. Drain and add turnip greens. Cover with water. Add seasonings, a little bacon grease and salt and pepper. Cook until tender.