HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and pour over crust. Cook at 350° for about 25 minutes, until fluffy. Cool and sprinkle with powdered sugar.
Mix drained pineapple with shrimp, celery and orange sections. Blend mayonnaise, curry powder, garlic salt and lime juice. Toss salad with part of the dressing, passing the remaining dressing at serving time.
Cook meat with spices and drain the fat. In a glass baking dish, start with a layer of meat. Add a layer of 1/2 the onion, then a layer of half the tomatoes, then a layer of creamed corn, then a layer of cheese. Repeat the layers once more ending with creamed corn. Bake at 375° for 20 minutes. Remove from the oven and sprinkle with cheese. Crush the tostados and cover the pie, then add another layer of cheese. Bake for another 5 minutes or until the cheese is melted.
Combine all ingredients except milk and margarine in large mixing bowl and add milk and melted margarine. Mix will be sticky. Drop by large teaspoonfuls onto greased cookie sheet. Bake at 425° for 10 to 15 minutes.
In large bowl mix Eagle Brand milk and lemon juice. To this mixture add cherry pie filling and nuts. In separate bowl whip the whipping cream until light and fluffy. Fold the whip cream into the other mixture. Put 1 cup of vanilla wafer crumbs in a oblong bowl. Glass works well. Pour mixture over the vanilla wafer crumbs and top with more crumbs. Chill and serve.
In a blender, cream the butter and cheese. Add ice water, then flour and seasonings. Chill.
Fix macaroni and cheese dinner. Add in black pepper and cayenne pepper. Add other ingredients and spices to taste.
In skillet, heat oil and saute green pepper and onion for 3 to 5 minutes. Add beef and brown lightly. Pour off excess fat; discard. Stir in taco mix, water and 1/2 cup of taco sauce. Heat to boiling, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
Put together in order given. Pat out on cookie sheet. Press 1/2 cup finely chopped pecans on top. Moisten top with unbeaten egg white. Bake at 325° for 30 minutes. Cut while warm; let cool in pan.
Place butter and maple syrup in small saucepan over low heat. Just when butter melts, remove from heat. Stir in vanilla and lemon rind. In a medium bowl, combine flour, wheat germ and walnuts. Place buttermilk in cup and add maple syrup. Stir until dissolved. Add all ingredients together; stir until combined. Drop batter by the teaspoon onto lightly oiled baking sheets. Bake in preheated 325° oven for 12 to 15 minutes or until light golden brown. Cool on a wire rack.
Stir together confectioners sugar, vanilla and milk. Mixture will need to be very stiff. Roll out until very thin on a floured or confectioners sugar covered area. Spread thin layer of peanut butter over this and roll as a jelly roll. Refrigerate until cold. Slice
Fry bacon in frying pan. Add vegetable oil, enough to give you 1/4-inch. Salt and pepper trout; dip in milk, then roll in flour that has been salt and peppered. Fry at a high heat for approximately 5 minutes per side, starting with skin down. Serve with lemon or orange wedges.
In large frying pan, heat oil (medium high); slice tomatoes and roll in flour and meal mixture. Place in hot oil. After all tomatoes are rolled and in pan, cut up hot pepper over top and cook with lid on, stirring 2 or 3 times until done. Should come out crispy in places and kind of mushy in others.
Place Ritz crackers on ungreased cookie sheet. Squeeze a small amount of Pizza Sauce on each cracker and spread over entire cracker surface with a spoon. Sprinkle cheese and pepper over crackers. Add other toppings and spices as desired. Bake at 350 degrees for 5-10 minutes or until cheese is browned.
Preheat oven to 350°. Line muffin tins with paper cups. Make cake mix as directed. Spoon batter into pans 2/3 full.
Pare and cut apples into eighths. Bring water, sugar, salt and cinnamon to a boil. Add apples and simmer 8 to 10 minutes. Add cornstarch mixture quickly. Cook 5 minutes. Cool to lukewarm.
Coat a 13 x 9-inch baking pan with nonstick spray. Put milk in a shallow dish. Mix remaining ingredients (except chicken) in a bowl. Dip each piece of chicken in milk, then in the bread crumb mixture for a coating. Bake at 350° for 1 hour.
Boil chicken and roast together. Chop meats up. Mix cream-style corn, potatoes, Worcestershire sauce and apples together. Cook 1 to 1 1/2 hours. Makes about 4 gallons.
Wash and dry lettuce. Tear into pieces. Fry bacon until crisp. Drain and crumble into bits. Add vinegar to fat in pan, along with water and brown sugar. Salt and pepper liquid. Heat to boiling point. Add bacon bits and pour hot dressing over the lettuce.
Brown hamburger meat and onion. Peel and slice (thin) potatoes. Line the bottom of a 13 x 9-inch pan with potato slices. Top with hamburger meat and then beans. Top with bacon slices and bake at 350° for 45 minutes to 1 hour, until potatoes are done. Top with Mozzarella cheese and bake additional 5 minutes, until cheese melts. Let stand 5 minutes before serving.
Combine all ingredients in large pot. Stir to boil. Cook 30 minutes or until rice is cooked.
Precook 1 (9-inch) pie crust as directed. Boil chicken until brown. Drain. Shred chicken into chunks. Add cream of chicken soup and vegetables. Cook until hot. Pour into cooked pie crust. Use remaining pie crust to make topping layer. Cook at temperature given on pie crust. Cook until brown.
Preheat oven to 350°. Grease and flour 12-cup ring mold or Bundt pan. Measure flour and remaining ingredients into large mixing bowl. With mixer on low speed, beat well until blended. Turn into pan. Bake 55 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes on wire rack. Remove from pan and cool thoroughly.
Brown beef and onion, then drain. Saute zucchini and green pepper in oleo for 5 minutes, stirring often. Stir in dill seed. Separate dough into triangles and press into bottom of	a 9-inch ungreased pie plate to form crust. Spoon in meat mixture. Sprinkle 1/2 cup Cheddar over meat. Spread zucchini, green pepper and dill over meat and top with tomato slices. Bake 10 minutes at 375°.	Take out of oven and sprinkle remaining cheese over tomatoes and bake 15 minutes more.
Prepare cake according to package directions. Pour into a greased 9 x 13-inch pan.
Combine all well. Can use either a preheated iron skillet or preheated muffin tin. This will make 12 muffins. Wonderful with dried beans. Bake at 450° for 20 to 25 minutes.
Soften yeast in water; set aside. In mixing bowl, combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg; mix until blended. Stir in softened yeast. Gradually add flour to form soft dough. Cover; let rise in warm place for about 1 hour. Stir down dough. Turn into well-greased 8-inch round casserole, 1 to 1 1/2-quart size. Let rise 30 to 40 minutes. Bake at 350° for 35 to 45 minutes. Brush with additional butter; cut in wedges to serve. One serving contains 181 calories and 3 gm fat. Yields 10 servings.
Cook cauliflower according to directions on package; drain. Combine all ingredients, except chives, in blender; blend until smooth. Add chives; heat well. Salt and pepper to taste.
Soften cream cheese in large bowl. Add grated cheese and mix. Add remaining ingredients (except pecans) and mix well. Shape into 1 large ball. Chill until nearly firm. Take out; roll in pecans. Wrap in foil and refrigerate. Serve with your favorite crackers.
Sift flour once. Measure and add baking powder and salt. Sift three times. Cream butter. Add sugar. Cream together until light. Add eggs, one at a time. Add flour (small amounts at a time). Beat on high for several minutes. Bake at 300° for 1 hour and 30 minutes.
Break spinach leaves into large salad bowl. Add sliced boiled eggs; bacon strips broken into small pieces, sliced mushrooms and onions/scallions cut into small pieces. Cover with plastic wrap and chill until just before serving.
Combine all ingredients in a large bowl and toss to mix well. Cover and chill for 2 hours.
Mix and heat mixture. Put in between and on top of 6 biscuits. One box of biscuit mix makes 6 biscuits. Can save center slices of eggs to garnish top of biscuits.
Cream butter with sugar and peanut butter. Add vanilla and egg, beating until fluffy. Stir in baking powder and salt. Blend in flour. Mix until a stiff dough forms. Shape into walnut size balls. Place on lightly greased cookie sheet. Press with fork (dip fork in sugar to keep from sticking) crisscrossing to flatten. Bake at 375° for 10 minutes or until lightly brown.
Spread caramel topping on bottom of crust; sprinkle with pecans. Refrigerate.
Mix cake mix according to directions on box. Add coconut pecan icing and 1/2 cup sugar. Stir well. Bake in 2 greased and floured cake pans at 350° for 35 to 40 minutes. Cool completely. Ice with whipped cream and top with coconut.
Combine all ingredients. Bake 10 to 12 pounds whole (untrimmed) beef brisket in low oven for several hours (3 to 4) until very tender. (We use a Brown-N-Bag or cover with foil.) Put cooked meat on low temperature. Grill with lots of mesquite (hickory will do, barely) wood for smoke. Baste with barbecue sauce every 15 minutes for 2 to 4 hours (this drives the neighbors crazy!). Sauce is good for chicken, too.
Mix all ingredients and pour into unbaked pie shell. Bake at 350° for about 1 hour. Chopped nuts may be added if desired.
Beat the first 6 ingredients until well blended. Sift flour, powder and soda together; add to first mixture. Beat well. Add remaining ingredients; drop by level tablespoon onto greased baking sheets. Bake at 375° for 10 to 12 minutes.
Wash cranberries and put them and apple and orange through a food grinder. Add sugar, nuts and celery. Do not run nuts and celery through grinder. Do not use directions on jello box but use the listed amount of water, 1/2 hot and 1/2 cold. Stir jello until a little thick. When partially set, add other ingredients and put in a mold or dish.
Preheat oven to 375°. Cook almonds on cookie sheet until brown (about 10 minutes). Finely chop almonds to fine powder; set aside. Cream the butter and sugar. Add eggs and extracts; blend good. Gradually add flour, salt and nuts. Put in pastry bag or spoon out, 2 inches apart. Bake for 10 to 12 minutes. Cool.
Season chops with salt and pepper. Dip in flour and shake off excess. Brown chops on both sides in butter in a large skillet. Then place in overlapping rows in a shallow casserole or baking dish. Spoon pan drippings and mushroom soup over chops. Sprinkle with cheese and paprika. Bake covered in a preheated 350° oven for 20 to 30 minutes.
In medium bowl, combine chicken, celery, raisins and green onions. In small bowl, combine mayo, lemon juice and ginger; blend well. Pour dressing over chicken mixture; mix well. Arrange 1/4 of spinach leaves and 1/4 of apple slices in each pocket with the pieces extending slightly over edge of pocket. Spoon 1/4 of chicken salad mixture into each pocket. Makes 4. Calories: 270. Fat: 8 gr. Sat. Fat: 1 gr.
Peel and grate potatoes and onion. Let stand 10 minutes so liquid raises to top and remove liquid. Stir in eggs and other ingredients. Drop by spoonfuls on a hot well-greased skillet. Brown on both sides, drain on paper towel. Serve with applesauce or sour cream.
Combine eggs, sugar, flour, salt and milk. Pour into skillet; bring to boil, stirring constantly. Pour into bowl; cover with waxed paper and place lid on top. Serve cold over chocolate layer cake.
Place popped corn in large brown paper bag and set aside. Combine sugar, butter, syrup and salt in bowl and microwave 3 to 4 minutes, stirring after each minute until mixture comes to boil. Microwave 2 more minutes. Stir in baking soda. Pour mixture over corn in the bag, close bag 3 or 4 rolls and shake well. Place bag in microwave for 1 1/2 minutes, then shake. Microwave 1 1/2 more minutes, then shake. Pour out on large pan or cookie sheet and mix it up. Very good. Have patience microwaving, it's worth it.
Cream sugar and Crisco. Add egg yolk, 1/2 cup pecans, vanilla, cinnamon and flour. You will have to use your hands after flour is added. Pat dough in well-greased cookie pan 1/4-inch deep. Brush with slightly beaten egg white and sprinkle the rest of pecans and pat down. Bake 20 minutes in preheated 375° oven. This recipe can be cut in squares when baked.
Boil and drain noodles. Brown onion and garlic in oil until tender. Add flour and stir until mixed. Add clam juice, clams and chicken broth. Simmer until slightly thick. Pour over drained noodles. Add Parmesan cheese. Toss lightly.
Melt butter in a large pan. Add onion and cook slowly for three minutes. Stir in corn, chopped pepper, beans, milk and half and half. Bring to boil. Reduce heat. Simmer, uncovered, for 10 minutes. Add ham, cook for 5 minutes, or until thick. Season with pepper. Makes 4 servings.
In saucepan, add oregano, salt, pepper and garlic to water. Bring to boil. Add tomato sauce. Stir. Add sugar and stir for 1 minute. Simmer for 15 minutes. Stir occasionally.
Filling: Combine sour cream, sugar, 1 1/2 cups coconut and vanilla; mix well. Put in refrigerator overnight.
Dissolve yeast in warm water. Add about one tablespoon sugar. Set aside. In large bowl, put milk, sugar, salt, egg and shortening (stir well). Add flour. Knead dough about 5 minutes. Let rise 1 hour.
Melt first 3 ingredients together. Dip each cracker in melted mixture. Set on wax paper to harden.
Grease 9 x 13 pan. Dump in cherries and pineapple. Spread over pan. Spread dry cake mix evenly over mixture. Daub mixture with butter. Bake in 350° oven for 1 hour.
Mix all together; put into a baking dish. Bake at 250° for 1 hour and 30 minutes to 2 hours. Yields 6 to 12 servings.
Mix ingredients together. Beat egg white and fold into mixture. Fry dipped vegetables at 400°. (Banana peppers have to be parboiled. Zucchini squash is good when fixed this way.)
Mix all ingredients together. Roll out into small balls. Place on cookie sheet and flatten with fork. Bake at 350° for 10 to 15 minutes. Cool about 10 minutes. Enjoy!
In a glass bowl, crumble the beef and add the garlic. Cover with paper toweling. Microwave on High power until meat is no longer pink, about 5 minutes. Drain off any fat. Add the sauce, herbs and water. Return to the microwave. Microwave 5 minutes on High power, stirring once, until sauce is hot.
Slowly fry onions in butter. Add meat. Cook shells and drain. Mix shells, mushrooms and tomato soup with meat and onions. Add a little water, if necessary. Mix in cheese and simmer slowly until melted. This recipe makes a large casserole.
Blend in blender. Serve as "slush" type drink. Cooling. Decorate with orange, lime or lemon slices and cherries, if desired.
Preheat oven to 400°. Grease 1-quart casserole dish. In saucepan, over medium heat, cook onion until tender. Stir in soup and cream cheese, stirring constantly until smooth and hot. In casserole, alternately layer frozen potatoes and hot sauce, ending with a sauce layer. Cover and bake 45 minutes or until potatoes are tender. Remove from oven and sprinkle with shredded cheese.
Sift together flour, baking powder and salt. Mix corn and egg. Add to dry ingredients stirring lightly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil. Fry about 2 minutes on each side or until golden brown. Drain on absorbent paper. Makes 16 fritters. Make sure to fry only a few at a time.
Peel and quarter potatoes. Cook in boiling water for approximately 10 to 15 minutes. Strain and mash. Add all other ingredients. Put in greased casserole dish and store in the refrigerator. When you are ready, dot with butter. Bake at 350° for 30 minutes.
Allow 1/4 pound ground beef per serving. Season with salt, pepper, Worcestershire sauce and pinch of thyme. Shape into 3 meatballs. On skewers, alternate meatballs and 2 pimiento stuffed olives. Cook over hot coals until desired doneness.
Make dough and roll a portion out to a 5 inch circle. Put a portion of the filling in the center. Brush with water to seal. Crimp edges and brush with beaten egg. Bake 25 to 30 minutes in 400° oven.
Mix all ingredients except sugar/cinnamon mixture. Chill dough for 1 hour. Bake at 400° for 8 to 10 minutes. Top cookies with sugar/cinnamon mixture.
Brown sausage with fennel seed, onions, red pepper and garlic salt. Drain well. Thaw and roll out dough until thin. Sprinkle with sausage mixture and cheese on dough. Roll up as a jelly roll. Bake on greased 9 x 13-inch pan or cookie sheet. Bake at 350° for approximately 1 hour.
Drain fruits and reserve juice. Mix pudding according to pkg. directions using fruit juices instead of milk. Mix cool whip with pudding and add this mixture to fruits.
Melt cheese in hot milk. Crumble cooked bacon or shaved ham into unbaked pie shell. Add eggs, salt and pepper to milk and cheese mixture. Pour over bacon into pie shell. Bake at 450° for 12 minutes, then bake at 300° about 35 minutes. Best served hot.
Mix in a large bowl with wire whisk the cream cheese, 1 tablespoon milk, sugar and Cool Whip. Spread in crust. Mix pudding and 1 cup milk together with wire whisk. Beat for 1 or 2 minutes. Stir in pumpkin. Add cinnamon, ginger and cloves. Spread mixture over cream cheese layer. Refrigerate 3 hours. Garnish with whipped cream.
Bring the tomatoes and sugar to a boil for 1 minute. Add jello and stir until dissolved.
Saute garlic in olive oil. Add clams, juice and parsley; simmer. Pour over linguini. Serves 1. Each serving provides 2FA, 3P, 2B, 1PS (B).
Clean, slice and sweeten strawberries. Mix lemonade and water. Combine with strawberries. Keep chilled until ready to serve. When ready to serve, add sparkling water and champagne and pour over ice in punch bowl. Yields 40 (4 ounce) servings.
Defrost hash browns. Combine next 7 ingredients. Mix with hash browns. Put all in 3-quart casserole dish. Saut cornflakes in 1/4 cup melted butter and sprinkle on top. Cover and bake at 350° for 40 minutes.
Chop hulls slightly.	Blend sugar, flour, eggs, milk, butter and mix with hulls. Pour into a	9-inch	unbaked pie crust and bake until knife inserted into pie comes out clean. May use top crust if desired. Dot top crust with butter. Bake in 350° oven until brown for 30 to 45 minutes.
Break cauliflower and broccoli into pieces, wash and set aside to drain. Combine cauliflower, broccoli and green onions and toss. Combine remaining ingredients, mix well. Pour over vegetables and toss. Cover and chill overnight before serving.
Beat eggs with whip or spoon. Add other ingredients. Cook in unbaked pie shell 10 minutes at 400°. Turn down heat to 325° and cook for 35 minutes.
Mix pudding mix according to directions on box. Add Cool Whip. Line sheet cake pan with crackers. Add pudding mix. Top with graham crackers. Add frosting on top. Refrigerate.
Place all ingredients in a mixing bowl. Blend at low speed. Then beat at medium speed for 2 minutes. Spread into greased 8 x 8-inch pan. Shield corners. Microwave at 50% for 6 minutes, rotating 1/4 turn every 3 minutes. Remove foil. Increase power to High. Microwave 1 to 1 1/2 minutes, or until done. Cool. Serve with whipped topping.
Add onion to hamburger. Mash up tomatoes and add one can of water. Combine the remaining ingredients and cook until done. Add can of water if too thick. Serve with corn bread.
Fry beef; drain grease. Mix in taco seasoning. Spread cream cheese on bottom of pan (for 2, use 2 pie plates; for 1, use 10 x 10-inch pan), then layer following in order: ground beef mixture, chili peppers, onions, tomatoes and cheese. Bake at 350° for 20 minutes until cheese is bubbly. Serve with taco chips.
Combine rice mix and water in saucepan; bring to a boil. Stir in 2/3 cup French fried onions, vegetables and cheese. Simmer, uncovered, for 10 minutes or until rice is tender, stirring. Sprinkle 2/3 cup onions over rice just before serving.
Boil onions until almost done; drain. Place onions in the bottom of a buttered 8 x 8-inch dish. Sprinkle eggs over onions. Pour soup over eggs. Mix butter and bread crumbs. Put on top of eggs. Cook at 350° for 35 minutes.
Mix the pretzels, 1/2 cup of sugar and melted margarine. Spread in a 9 x 13-inch pan. Bake at 350° for 10 minutes.
Cook chicken wings by broiling or lightly flour them and deep fry in safflower or peanut oil. While they are cooking, prepare the sauce.
Preheat oven to 400 degrees. Melt butter and cheese in microwave safe bowl. Add crabmeat, mayo, garlic salt and season all. Mix well. I also salt and pepper this mixture. Spread mixture on english muffins and bake until lightly brown on top.
Combine carrots and water in a medium saucepan; cover and simmer 15 minutes or until tender. Add remaining ingredients. Cook, uncovered, over medium heat an additional 10 minutes or until carrots are glazed, stirring occasionally.
Cream together sugars, eggs, vanilla and shortening. Add dry ingredients; mix well. Stir in chips and nuts. Drop by teaspoon onto greased sheet. Bake at 350° for 10 to 12 minutes. Makes a lot of cookies.
Place angel food cake (cubed) in bottom of large, rectangular pan, 2 inches deep. Mix vanilla pudding, milk and ice cream. Spread over cake. Mix jello and hot water. Add frozen strawberries. When mixed, pour over other mixture and refrigerate. Ready to serve when jello sets. Serves 12 to 15.
Cream butter and sugar. Add beaten eggs. Gradually add dry ingredients, reserving 1/2 cup flour. Add extract, the raisins and pecans that have been mixed with reserved flour. Bake three hours at 250°. Place pan of water under cake pan in oven.
Cook onion and mushrooms; add to other ingredients and cook for 5 min on med heat. Do not over cook.
Mix all ingredients except almonds in a casserole. Place in 375° oven until bubbly. Place almonds on top of mixture and slide under broiler until brown.
In large baking pan, add cooked beans, chopped onions, hot green peppers and quartered tomatoes. Season to taste with salt. Add liquid if necessary. Top with sliced bacon and bake about 1 1/2 hours at 400°.
Mix together the crust ingredients and pat in the bottom of a 9 x 13-inch cake pan.
Cut the grapefruit in half. Loosen fruit from skin, then cut each section close to the membrane. Remove the core. Dot each half with butter. Combine sugar and cinnamon in a bowl and sprinkle it over the grapefruit halves. Put them on the broiler rack 4 inches from the heat. cook for 8 minutes. Decorate with maraschino cherries. Serves 2.
Boil water and cook rotini until tender; drain. In a bowl, mix 1 1/2 cups Miracle Whip and Italian dressing until smooth, creamy and thick. If too thick, add a small amount of Italian dressing. Salt and pepper to taste. Garnish with parsley flakes.
Preheat oven to 325°. Mix eggs, sugar and vanilla, then all other ingredients, leaving raisins and nuts until last.
Break spaghetti and cook per package directions. Drain. Put in buttered 9 x 13-inch dish. Saute mushrooms and onions in margarine. Add other ingredients and mix well. Pour over spaghetti, but don't mix. Sprinkle with cheese. Bake at 350° for 40 minutes. Let set for 15 minutes. Serves 8.
Brown ground meat and rice together. Add chopped onion and bell peppers. Add remaining ingredients, mixing in order given. Put in casserole. Cover and bake for 30 minutes at 350°. Uncover and bake for 15 minutes.
Blend flour, soda, sugar, salt and cinnamon into bowl. Add this dry mixture to the eggs, oil and zucchini. Bake at 350° for 60 minutes in a greased loaf pan. Yields 2 loaves.
Beat together cream cheese, sugar and egg yolks until fluffy. Beat egg whites until stiff and fold into mixture. Set aside. Butter 48 miniature muffin cups; sprinkle with graham cracker crumbs (dump out excess). Fill tins with mixture and bake at 350° for 15 to 20 minutes until set. Place about 1/2 teaspoon of cooked topping on each cake. May top each cake with favorite pie filling or fruit.
Blend butter with sugar and crumbs. Press into spring-form pan (my pan is 8 1/2-inches, but you can use 8 or 9-inch and adjust the cooking time a little). Stir cream cheese and sugar until well blended. With electric mixer, blend 1 minute. Then add unbeaten egg yolks and stir only enough to blend. Stir in sour cream, vanilla and lemon juice. Fold in beaten stiff egg whites. Pour into pan. Bake at 300° for 1 hour. Turn off oven. Leave pan in 1 more hour. Open oven door, leave pan in 1/2 hour longer. Refrigerate overnight. Enjoy!