HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients and pour into unbaked pie crust. Heat oven to 450°. Place pie in oven for 10 minutes, then reduce heat to 300° and continue baking for 45 minutes or until set. Place pie on lower rack of oven and place a rack above pie with a cookie sheet on the rack over pie.
Mix yeast, 1/4 cup water and 1 tablespoon brown sugar until dissolved. Add remaining ingredients. Put in greased bowl. Let raise until double. Punch down and make loaves or buns. Put in pans. Let raise again. Bake at 375° for 45 minutes.
Combine flour, sugar and salt in medium mixing bowl. Combine oil, egg, milk, melted chocolate and vanilla in small mixing bowl, stirring well. Make a well in the center of flour mixture. Add oil mixture and mix until smooth. Stir in pecans.
Combine rolled oats and boiling water; let stand 10 minutes. Cream together butter, brown sugar and white sugar. Mix with oatmeal mixture. Add eggs, flour, vanilla, baking soda and salt. Bake 30 to 35 minutes at 350°.
Peel potatoes if the skin is tough or just scrub and rinse them. Cut potatoes into thin slices, but not all the way through. (Use a handle of a spoon on cutting board to prevent knife from cutting all the way through.) Put potatoes in a baking dish. Fan slightly. Sprinkle with salt and drizzle with margarine. Sprinkle with herbs.
*Hint: For buttermilk, substitute 1/2 cup milk plus 1 teaspoon vinegar.
Dissolve gelatin in boiling water. Gradually whip in salad dressing until smooth. Stir in cranberry orange sauce and applesauce. Pour into 5-cup mold, which has been sprayed with no-stick cooking spray. Chill until firm, about 4 hours. Makes 5 cups or 10 servings.
Soften ice cream. Divide and spread into pie crusts. Place in freezer until frozen. Melt marshmallows and semi-sweet chocolate chips in double boiler. Stir in evaporated milk. Mix well. When mixture cools to room temperature, spread over pies. Top with chopped pecans. Cover and freeze. Serve with Cool Whip.
Heat butter and milk to boil, then cool until warm. Beat eggs and sugar well; add to warmed milk and butter. Add flour and baking powder to mixture. Pour mixture into a 9-inch round spring pan and arrange apples on top. Bake at 325° for 45 minutes.
Combine all ingredients. Pour batter in 2 loaf pans (greased) and bake at 350° for 50 to 60 minutes.
Break the cake into small pieces in the bottom of a glass bowl. Make up the jello using the syrup from the fruit cocktail. Add the fruit to the cake and pour the jello over the top; mix slightly just to moisten the cake and refrigerate. Make up the pudding and add on top of the jello layer. Top with Cool Whip and garnish with nuts and cherries.
*Some Suggestions: 1 can mandarin oranges, 1 can sliced pineapple, 3 bananas, 3 kiwi fruit, fresh strawberries and grapes.
Preheat oven 300°. Stir pecans into melted butter. Toast for 30 min or until done. Toss with salt.
Preheat oven to 350°. Wash mushrooms and drain. Mix together clams, butter, bread crumbs, Parmesan, onion, Worcestershire, garlic salt and Tabasco. Stuff ingredients into mushroom caps and top each one with Cheddar cheese. Place mushrooms on cookie sheet and bake in 350° oven for 15 to 20 minutes or until tender.
Sift dry ingredients together into a bowl, then cut in the Crisco with 2 knives. Then add 3/4 to 1 cup buttermilk and mix with a fork lightly. Knead about 1/2 minute. Pat or roll out. Cut with biscuit cutter (but don't twist cutter). Freeze on a cookie sheet (encased in a plastic bag). Store in a Ziploc bag in freezer. Preheat oven to 425°. Remove as many as needed. Don't thaw. Cook until slightly brown.
Blend pine nuts and garlic in a blender. Add chopped basil leaves and olive oil. Blend. Refrigerate.
Arrange blueberries in a lightly oiled 2-quart casserole. Sprinkle with lemon juice. In a separate bowl, combine flour, brown sugar, oatmeal and cinnamon. Cut in margarine with a fork or pastry blender until mixture is crumbly. Spread over fruit. Bake in a 375° oven for 40 minutes. Serves 8.
Bring sugar and milk to a boil. Let boil until it reaches soft ball stage when dropped in cold water. Remove from heat and add vanilla, peanut butter and oleo. Beat until right consistency. Pour into a buttered pan. Nuts and raisins can be added, if desired. Very good.
Mix flour and sugar. Add slightly beaten egg white. Add cream and milk slowly, blending well. Turn into pie shell. Bake at 350° for 40 to 45 minutes.
In a 3 quart saucepan, combine sugar, water and orange juice. Cook and stir over medium heat until sugar dissolves and comes to a boil. Continue cooking until 234° on a candy thermometer, stirring occasionally. Remove from heat. Stir in chocolate pieces and orange peel. Fold in walnuts. Spread candy in a foil lined 9 x 13 inch pan. Chill until set. Cut into small pieces. Store in refrigerator.
Cook potatoes without skins. While hot, mash with oleo, peanut butter and vanilla. Add nuts and enough powdered sugar to form balls. Ready to eat.
Mix milk, sugar and oleo in saucepan. Bring to a rolling boil. Beat eggs in mixing bowl. Pour hot mixture into eggs slowly while beating. Add vanilla. Pour into unbaked pie shell. Bake at 350° until done. Outside will be set, inside quivery. May test for doneness by inserting tip of sliver knife in center and it will come out clean.
Brown beef and seasonings together; drain. In separate pan, combine soups, milk and green chilies. Simmer over low heat. In casserole dish, layer chips on bottom, then beef, then soup mixture and then cheese. Repeat layers another time. Cover with foil and bake for 1 hour at 350°.
Place chicken in baking dish. Cover with ham and then cover with Swiss cheese. Place pats of butter on top. Bake 20 to 25 minutes at 350° until golden brown.
Fry bacon in pot; when done, remove bacon and then saute onion in bacon fat. Add beans (with ends snipped); add water and cook over super low heat. When almost done, add salt (optional because of salt in bacon). Also add pepper and vinegar. When beans are tender, add in bacon pieces, crumbled.
Combine dry ingredients, then add liquids, cranberries and nuts. Use a greased loaf pan. Bake at 325° for 1 hour 10 minutes. Makes 1 loaf.
Combine seasonings in small bowl; mix and set aside. Melt butter in a saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and pre-mixed seasonings. Saute until mixture starts sticking excessively (about 7 minutes), stirring occasionally. Stir in milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place ground beef in an ungreased 13 x 9-inch baking pan. Add the eggs, bread crumbs and cooked mixture, removing the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape mixture into a loaf. Bake, uncovered, at 350° for 25 minutes, then raise the heat to 400° and continue cooking until done, about 35 minutes longer.
This stuffing may be stuffed into poultry or baked in a separate casserole for 1 hour along with the roasting poultry in a skillet.
Cook macaroni (drain). Melt butter and mix all ingredients together. Pour into a casserole dish. Bake at 350° for 30 minutes.
Heat a large frying pan over medium heat. Spread half the butter on one side of each tortilla. Put one tortilla, butter side down in the hot pan. Sprinkle the cheeses evenly onto the center of the tortilla in the pan -- but not all the way to edge. Put the tomato, onion, bacon and jalapeno over the cheese and cover with the other tortilla butter side up (like a grilled cheese sandwich). When the bottom side is browned, about 45-90 seconds, flip the quesadilla and grill the other side. Remove the quesadilla from the pan.
Cream butter and sugar. Add eggs and mix well. Add remaining ingredients, except fruit, and mix to combine. In a buttered (greased) 9 x 13-inch pan, spread 1/2 the batter, then spread fruit and spread remaining batter on top. Cut through a few times only with a butter knife to swirl (fruit). Bake at 375° for 30 to 40 minutes.
Split breasts into halves; bone halves. In skillet, place boned breasts, skin side up. Add wine, water, onion or shallots and bouillon cubes. Heat to boiling. Cover; cook over low heat for 15 minutes, or until fork-tender.
Combine oats and boiling water; let stand at least 20 minutes. Cream together butter, sugar and brown sugar. Add, mixing thoroughly, eggs,	vanilla and the oat mixture. Sift together flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into the egg mixture. Beat about 2 minutes, then turn into a greased cake pan and bake 30 minutes at 350°.
Brown meat and drain fat. Saute onion and garlic in olive oil until golden. Add meat and remaining ingredients. Simmer until smooth and thick, about 35 minutes. Serve over cooked pasta. Sprinkle with grated cheese. Serves 4.
Blend pudding and milk with mixer. Add Cool Whip and blend well. Fold in fruit; reserve 1/2 of the orange for garnish. Serve in a pretty bowl with orange slices garnishing the top. (You cannot taste the buttermilk.)
Mix all of the ingredients and keep in closed container. Refrigerate (will keep many months). Serve over cream cheese with crackers.
Sift together flour and cocoa. Add all other ingredients. Mix together well. Pour into 8 x 8-inch pan (sprayed with Pam). Bake in glass dish at 325° about 20 to 25 minutes. Other dish, bake at 350°.
In a 1-quart casserole, combine milks, tapioca and sugar and stir. Cover and vent. Microwave on High 3 minutes until slightly thickened. Uncover and microwave on High for 4 minutes until thick. Using a wire whisk, in separate bowl, lightly whisk egg yolk. Gradually add to milk mixture. Stir in vanilla. Microwave on Medium, uncovered, for 2 minutes, stirring every 30 seconds. With electric mixer on high, beat egg white until stiff. Gently stir egg mixture into egg white. Put into 4 custard cups. Cool 10 minutes. Cover with plastic and refrigerate overnight or at least 2 hours. Serves 4. Contains 107 calories, 2 gm fat and 85 mg sodium.
Turn oven to 375°. Sift together the flour, baking powder and salt. Fold in oats. Into a bowl put soft shortening and vanilla. Mix in slowly the brown sugar. Beat in vigorously the egg. Stir in about 1/3 of the flour mixture. When smooth, stir in about 1/2 of the milk. Repeat until all flour and milk are used. Drop by heaping teaspoonfuls on greased baking sheet, leaving 2-inch space between each. With back of teaspoon, press hollow in each. Put into hollows 1/2 teaspoon jelly. Bake 12 minutes or until brown. Makes 2 dozen cookies.
Follow directions on cake box. When mixed, pour in a sheet baking pan (bread pan), then take strawberries that have been thawed and dip juice and berries around on top of cake mix. Bake until done. Serve with Cool Whip.
Combine sauce ingredients in small saucepan; heat gently and use for basting or for hamburgers.
Flatten biscuits with glass. Wrap 1 biscuit around each apple half. Place in baking dish. Bring sugar, margarine, water and cinnamon to boil in saucepan. Cook for 3 minutes, stirring frequently. Pour around apples. Bake at 350° for 25 minutes or until lightly browned. Yield: 10 servings.
Melt margarine and peanut butter. Remove from heat and stir in sugar, graham cracker crumbs and flavoring. Shape into balls and place on cookie sheet. Insert toothpick and chill an hour or two.
Cream together shortening and sugars; add eggs, vanilla, flour and baking soda. Add crushed potato chips and stir until blended. Drop by teaspoonfuls onto ungreased cookie sheet. Press down with a fork dipped into a cup of hot water. Bake for 10 minutes at 350°. Yield: 6 to 8 dozen.
Saute onion, green pepper and garlic until onions are clear. In baking dish, mix well ingredients, beans, catsup, sugar, mustard and pepper. Add onion mixture and mix well. Bake at 350° for one hour. Yields 8 servings.
Saute onion in margarine. Blend in flour and seasonings. Gradually add milk, stirring constantly, until thickened. Add cheese. Put potatoes and ham or pork roll in casserole and pour cheese sauce over and stir to cover potatoes and meat. Bake at 350° for 30 minutes.
Mix browned meat and onions and set aside. Mix first eight ingredients together, then pour 1/3 of cornbread mixture in pan. Place meat and cover with rest of mix. Top with cheese. Bake in 400° oven in approximately 13 x 9-inch pan for 25 to 30 minutes. Serves 12.
Make jello according to package directions for 4 small packages or 2 large packages. Add no water for 5th package, just mix with others. The decreased amount of water makes the flavor stronger and supports the peaches. Add 2 cans drained peaches and put in fridge in a 2 to 3-quart container until firm.
Mix sugar and margarine. Add eggs and flavorings. Mix well. Sift together dry ingredients. Add to creamed mixture. Chill two to three hours. Divide dough in half. Roll out on lightly floured board. Cut with cookie cutter. May sprinkle with sugar or frost, when cooled. Bake at 375° for 7 to 8 minutes or until light gold. Makes 5 dozen 2 inch cookies.
Add sugar to beaten eggs. Mix in remaining ingredients. Bake at 350° for 40 to 50 minutes until brown.
Beat egg white. Add brown sugar, then pecans. Spoon into pan in small balls. Bake at 275° for 35 minutes.
Boil eggs for 10 minutes, then cool in water. Take shell off egg and cut in half. Take yellow of eggs and place in bowl with sugar and salt. Add enough Miracle Whip to make into the consistency of mashed potatoes. Spoon into egg whites; sprinkle with paprika. Chill for 30 minutes before serving. Cover when chilling.
Preheat oven to 350 degrees. Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoonfuls onto ungreased baking sheets. Bake for 8 to 10 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire recks to cool completely.
Bring water, sugar and cream of tartar to a boil. Add crackers. Stir. Boil 2 minutes. Pour into unbaked pie shell; sprinkle with butter, cinnamon and nutmeg. Cover with crust. Bake at 350° for 45 minutes.
Beat egg and milk in a bowl. In another bowl, mix potatoes, garlic and cheese. Roll chicken pieces first in egg mix and then roll in potato mixture. Melt butter in shallow baking pan and roll coated chicken pieces in it. Bake at 400° for 45 to 50 minutes. Makes 4 servings.
Mix soups and butter. Put rice in baking dish and cover with broth. Let set for 1 hour. Pour half of soup mix over rice. Place chicken parts on top; cover with rest of soup mix. Bake, covered, for 2 1/2 hours at 350°; uncovered last 1/2 hour. Cover with cheese and return to oven to finish baking.
Grease and flour 2 (9 x 1 1/2-inch) round baking pans; set aside. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Add banana, buttermilk, shortening, eggs and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 3 minutes. Pour into prepared pans. Bake in a 350° oven for 30 minutes or until a toothpick inserted near center comes out clean. Cool on wire racks 10 minutes. Remove from pans. Cool completely on racks. Serves 12. Frost with Boiled Frosting recipe.
Stir together dry ingredients (flour, sugar, baking powder and salt). Mix eggs and milk. Add dry ingredients; stir until smooth. Place 1/2 cup batter into funnel with 1/2-inch opening. Place finger over spout. Pour batter from funnel over hot vegetable oil 1/2-inch deep. Swirl batter in shape of coil. Brown on both sides. Drain; dust with powdered sugar.
Melt butter. Blend in flour. Cook and stir in milk slowly. Add salt and cayenne. Cook sauce until smooth and boiling. Reduce heat. Add cheese. Stir until melted. Add pepper. Grease baking dish. Alternate layers of potatoes and sauce in baking dish. Bake at 350° for 1 hour or until potatoes are tender.
Cook sugar, cornstarch, water, yolks and lemon juice until thickened, stirring constantly. Then add butter, lemon extract and vinegar.
Cream sugar and oil, add eggs and pumpkin. Add dry spices, then flour and mix well. Pour into greased cookie sheet with small lip on edge. Bake at 350° for 20 minutes. Test with toothpick; should come out clean. Let cool completely.
Sift flour and add baking powder, soda and salt. Sift again. Melt shortening in saucepan. Remove from heat. Mix in sugar. Cool. Stir in egg and vanilla. Add flour mixture, nuts and chocolate chips and mix well. Spread in greased 9 x 9 x 2-inch pan. Bake at 350° for 20 to 25 minutes. Do not overbake.
Cream together butter and sugar. Add eggs and vanilla extract. Sift together dry ingredients. Add together. Mash bananas. Add sour cream, bananas and chopped nuts. Bake in greased loaf pan at 350° for 40 to 45 minutes. Sift confectioners sugar over top. Slice and serve warm or cooled.
Dissolve jello in boiling water. Add evaporated milk. Cool until consistency of whipped cream. Add mayonnaise and lemon juice; beat with beater.
Mix flour and salt in bowl. Stir in mayonnaise and mix well. Sprinkle with water. Mix well. Press firmly into ball with hands.
Blend cream cheese and sugar. Blend nuts and fruit into cheese mixture. Fold in Cool Whip. Pour into crust and store in either freezer or refrigerator.
Mix eggs, brown sugar and 1 1/2 cups milk in blender. Blend until sugar is dissolved. Add pecans and vanilla into blender. Chop pecans for a few seconds. Add the mixture from the blender into the freezer can with the Eagle Brand and Milnot. Fill the can with the rest of your milk. Freeze as normal.
Turn oven temperature to 475°. Spread dessert shells with jam or jelly. Place on baking sheet. Bake dessert shells with jam or jelly for 5 minutes. Place a scoop of ice cream in center; top with whipped cream and serve. Serves 4.
Combine ingredients for marinade. Spread layer in pan. Place chicken on top and cover with sauce. Bake at 350° for 1 1/2 hours (covered).
Mix butter, flour and nuts together and press into baking dish. Bake at 300° for 45 minutes. Cool completely.
Preheat oven to 350°. Mix peaches, 2 tablespoons of sugar and cinnamon in large bowl. Cream butter and remaining sugar. Add eggs, one at a time until fluffy. Add dry ingredients just until blended. Pour batter into greased 8 x 8-inch pan. Arrange peaches on top attractively. Bake about 50 minutes or until done. Cool in pan; dust with sugar.
Combine juice from pineapple with cornstarch, water, brown sugar, ginger, soy sauce and vinegar in a saucepan. Cook over medium heat until sauce thickens. Set aside. Cut meat into 1-inch cubes, brown meat with garlic and onoin in 3 teaspoon oil. Stir in vegetables and stir-fry. Pour sauce over meat and vegetables and serve over rice.
Grease a 12 x 8-inch pan. Put in rhubarb. Sprinkle with jello, then sugar. Sprinkle dry cake mix next. Dot with oleo and pour water over all. Bake at 350° for 1/2 hour. Cool and serve with Cool Whip. Mmmm good!
Slice eggplant into 1/2-inch slices. Dip into lightly beaten eggs. Drain and dip into coating made with the breadcrumbs, Italian seasoning and Parmesan cheese, mixed. Oil the bottom of a shallow baking pan. Place eggplant in it. Spray the top with cooking spray. Bake at 425° for 20 to 30 minutes. Turn once.
Beat egg whites and cream of tartar until very stiff. Set aside. Mix together first 4 dry ingredients. Add oil, egg yolks, water, vanilla and orange extract. Beat until smooth. Gently fold in egg whites. Use two ungreased 9-inch pans; bake at 350° for 35 to 40 minutes or use 10-inch tube pan and bake 70 to 80 minutes.
Put ingredients in large bowl and beat until very thick. This will make 1 quart. Put in jars and put in cool place. Refrigerate.
Heat sugar, vinegar and oil together. Pour over combined vegetables. Refrigerate several hours or overnight.
In skillet, melt margarine over medium heat. Saute onion until tender. Stir in potatoes, soup, milk, green pepper, pimento, pepper and half of the cheese crackers. Pour into shallow 9 x 13-inch dish. Top with remaining crackers and crumbs. Bake at 375° for 35 to 40 minutes. Makes 6 to 8 servings.
Combine light sour cream and dip mix in medium bowl. Stir in artichokes, spinach and pimientos. Cut slice off top of round loaf of bread. Hollow out center of bread leaving 1-inch shell. Reserve bread pieces for dipping. Spoon dip into bread shell. Serve warm or cold. To serve warm, bake in preheated 400° oven for 20 to 25 minutes. Cover loaf with foil if browning quickly. Serve with bread cubes and/or assorted fresh vegetables. Serves about 12.
Cream butter and shortening. Gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at high speed of an electric mixer for 3 minutes. Stir in orange extract, dates, pecans and 1 tablespoon orange rind. Pour cake batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 30 minutes, or until a wooden pick inserted in center comes out clean. Cool cake layers in pans 10 minutes. Remove layers from pans; let cool completely.
In a large saucepan, dissolve unflavored gelatin in 1/2 cup cool water; add cherry gelatin and 2 cups hot water and cook on medium heat until all gelatin is dissolved and mixture is transparent. Add 1 cup cold water; put gelatin mixture in refrigerator to chill.
Bring water to boil; add Jell-O and boil 1 minute. Remove from heat. Dissolve sugar. Add Kool-Aid, apples, bananas, strawberries, fruit cocktail, kiwi and grapes.
Add mashed potatoes to cheese mixture and beat until smooth. Transfer to 2-quart casserole dish. Sprinkle with paprika and dot with butter. Bake at 350° for 45 minutes.
Boil noodles from box. Meanwhile, fry hamburger, onion and pepper until brown. Drain. Add sauce from dinner and spaghetti sauce. Stir together. Spoon small amount of sauce in bottom of 13 x 9-inch pan. Layer noodles over sauce. Sprinkle cheese over noodles. Spoon sauce over cheese. Continue layering in pan, ending with cheese on top. Bake at 350° for 30 minutes. Great with garlic bread.
Mix crushed pineapple (do not drain) and pistachio pudding. Mix well. Add Cool Whip and mix; add marshmallows and nuts. Refrigerate.
Boil chicken until tender. Debone; cut in chunks. Mix first 3 ingredients together. Add juice. May add chopped and leftover celery to chicken while cooking.
Heat oven to 400°. Spread crackers with catsup. Top with pepperoni slice and some cheese. Sprinkle oregano on top. Bake on ungreased cookie sheet until cheese melts, 3 to 5 minutes. Makes 4 dozen canapes.
Cut top off bread and save. Hollow out round bread and toast the bread chunks. Mix together cheese, mayonnaise and picante sauce. Pour cheese and mayonnaise mixture into bread and put top on. Wrap in foil and bake at 325° for 1 hour.
Cream butter and sugar; add eggs. Add applesauce which has had soda added to it. Mix cocoa, raisins, nuts and spices together. Add to mixture. Add remaining ingredients. Bake in a tube pan for 2 to 2 1/2 hours in a 250° oven.
Layer in casserole in order given. Bake at 350° for 1 1/2 hours.
Cream the margarine, sugar, egg and vanilla in mixing bowl. In separate bowl, combine applesauce and baking soda; add to creamed mixture with dry ingredients (batter will be stiff). Store batter in covered container in fridge until ready to bake. Fill muffin cups 2/3 full; bake at 400° for 10 minutes. Yields 12 to 15 muffins.
Brown hamburger meat and drain. Add taco seasoning and approximately 1/2 cup water. Simmer 10 minutes. Cook rice as directed on box (leave water in rice, do not drain). Melt cheese and tomatoes in microwave. Combine all ingredients, add a few crumbled chips to mixture. Pour into casserole dish and sprinkle crumbled nacho chips to the top of the mixture. Bake at 325° for 25 minutes or until bubbly.
Brown meat in oil (small amount of oil) then add the rest of the ingredients and cook for 1 1/2 hours or longer.
Mix all, marinate meat at least 6 hours or ideally overnight. Turn to stir several times while marinating.