HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ground beef, evaporated milk, tomato sauce, bread crumbs and onion in large bowl. Mix well. Spread evenly in pie shell. Bake at 350° for 45 minutes. Remove from oven and sprinkle cheese on top. Bake 5 more minutes. Makes 6 servings. Each serving contains: 3 1/2 protein, 1 bread and 65 optional calories.
Put vinegar, sugar, celery and turmeric into pan; bring to boil. Cut up cabbage, onion and pepper. Pour mixture over cabbage (let set overnight).
Mix well the first 4 ingredients. Roll into balls. Melt together the chocolate chips and paraffin wax. Roll balls in chocolate and lay on wax paper.
Mix all ingredients together, except chocolate chips. Spread on ungreased pizza pan. Bake at 375° for 10 minutes. Remove and sprinkle chocolate chips on top. Bake 5 to 8 minutes more.
In a small bowl, beat eggs and water. In a plastic bag combine bread crumbs, Italian seasoning, garlic powder and pepper. Coat cheese in flour, then dip in egg mixture. Repeat egg and bread crumb coating. Cover and chill for about 4 hours or overnight. Place on ungreased baking sheet; drizzle with butter. Bake uncovered at 400° for 6 to 8 minutes or until heated through. Allow to stand 3 to 5 minutes. Dip in your favorite sauce.
In medium pan, over medium heat, melt butter. Add marshmallows, stir until melted. Stir in dry gelatin, pour over popcorn, stirring corn to mix well. With buttered hands, form into balls.
Dissolve gelatin in 1 cup boiling water and add 1/2 pineapple juice. Chill until slightly firm. Soften cream cheese with part of the pineapple and cherries, cut into bits. Add nuts. Beat gelatin at high speed thoroughly. Add cream cheese mixture. Fold in whipped topping.
Boil whole chicken, celery and onions (cut up). Melt butter. Add milk. Work into cup of self-rising flour. Add chicken, celery and onions. Place in casserole dish. Bake at 425° for 45 minutes.
Peel and dice apples. In a large pan, add all other ingredients, let cook until apples are transparent. Can use frozen apples if you have some.
Mix all. Bake in greased iron skillet for 40 minutes or until nicely browned. Let sit for 20 minutes before eating.
Mix oil, margarine and sugars; cream well. Add eggs, one at a time. Beat well after each one. Mix the 2 flours together. Add flours and milk alternately. Add flavorings and nuts. Cook in tube pan for 1 1/2 hours at 325°.
Bake 8 potatoes, let cool, but not completely. Cut in half. Scoop potato out into bowl, carefully leaving skin untorn. Add butter, sour cream, parsley, garlic, salt and pepper to potatoes and mix. Put cheese in bottom of potato skins. Add potatoes to skins, sprinkle more cheese on top and bake at 375° or 400°.
Mix and shape into balls (makes 5 dozen). Cook at 350° for 20 minutes. Freeze, if desired. Thaw and bake.
Cook and stir onion and celery in butter in 10-inch skillet until onion is tender. Stir in about 1/3 of bread cubes. Turn into deep bowl and add remaining ingredients; toss. Stuff turkey just before roasting. This recipe makes enough for a 12 pound turkey. This is also delicious baked in an oven roasting bag placed in a cake pan.
Melt chocolate and peanut butter over low heat or in microwave. Add remaining ingredients. Drop by spoonfuls on waxed paper. Let candy set until hard and then refrigerate.
Combine top 6 ingredients. Pat 2/3 of crumb mixture into ungreased 13 x 9 x 2-inch pan. Spoon evenly over top of crumb mixture pie filling. Mix chopped nuts into remaining crumbs. Sprinkle over fruit. Bake at 350° for 60 minutes. Cool in pan 1/2 hour. Do not cut until cool.
Mix all ingredients but crescent rolls. Press crescent rolls into buttered 13x9x2 pan (don't separate). Spread spinach mixture on top. Bake at 350 degrees for 40 minutes.
Stew 1 rounded cup raisins until tender in just enough water to cover, then add 1 cup sugar. Mix 1 heaping tablespoonful flour and 1 cup whipping cream together thoroughly. Cook 5 minutes. Do not burn. Add egg yolks; stir and cook until mixture thickens. Put in baked crust and frost with beaten egg whites, if desired.
Mix ingredients all together. On top, spread 1 cup buttered corn flakes and 1/2 cup slivered almonds. Bake 30 minutes at 350°. Serves 6 to 8.
Saute onion in butter. Add hamburger and lightly brown. Mix in salt and pepper. Place dry noodles on top of meat mixture. Cover with tomato juice, vinegar and Worcestershire sauce, mixed together. Cover and simmer until noodles are tender, about 40 minutes. If more liquid is needed, add a bit more tomato juice. Stir in sour cream and heat through. Serve immediately.
In a pan on the stove, cook 1 cup of strawberries, 3/4 cup of sugar and 1 cup of water for 5 minutes. Mix the cornstarch, 1/4 cup of sugar and salt with first mixture. Cook until thick. Remove the cooked strawberries and cool. Pour mixture over 2 cups fresh strawberries and put into baked pie shell.
Bake onions in skin at 375° for 1 hour. As soon as cool enough to handle, peel. Mix butter, sour cream, brown sugar and lemon juice in hot casserole dish. Add onions and mix to coat. Sprinkle with parsley and pepper.
Saute onion and green pepper in oil until tender. Stir in remaining ingredients except rice. Heat to boiling. Reduce heat and simmer for 15 minutes, stirring occasionally. Serve over rice. Serves 6.
Simmer raisins in water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup. Heat oven to 400°.
Combine breadcrumbs, garlic, parsley and salt in a large Ziploc bag, shake well. Combine lemon juice and oil; brush both sides of chicken. Place chicken in bag one piece at a time, shaking to coat. Remove chicken from bag and place in a 12 x 12 x 2-inch baking pan, coated with cooking spray. Sprinkle remaining crumbs over chicken. Bake, uncovered, at 375° for 45 minutes or until done. Yields 6 servings.
Sift flour, salt and cocoa. Add eggs and red food coloring. Add dry ingredients alternately with buttermilk. Beat until smooth. Add vanilla. Mix baking soda with vinegar and fold into batter. Pour into 2 (9-inch) pans and bake at 350° for 30 minutes or until center springs back to the touch. Split layers when cool and ice with creamy frosting.
Cream butter and sugar thoroughly. Add egg yolks and vanilla and beat until light and fluffy. Sift together flour, soda, salt and spices. Add dry ingredients to egg mixture with sour milk. Blend well by hand. Add walnuts and dates and blend thoroughly. Drop by teaspoonful 1-inch apart on greased baking sheet. Bake at 325° about 20 minutes.
To cake mix, add oil, milk, egg and nuts or bits. Mix and bake at 350° for 20 minutes in baking pan, lightly greased and floured. Cut in bars.
Mix warm milk or water, sugar and salt. Add yeast. Stir in egg and butter (shortening). Add flour. No kneading. Place in greased bowl. Cover. Refrigerate until ready to use. Grease pans. Shape into balls and let rise 2 to 2 1/2 hours (warm area). Bake at 400° for 12 to 15 minutes. Yields approximately 3 dozen.
Spread bacon (ham), onion and cheese in pastry shell. Mix together milk, evaporated milk, eggs and salt. Pour over ingredients in pastry. Dust with nutmeg. Bake for 30 to 40 minutes at 350°.
In large pan, cook until limp the bacon. Sprinkle with flour; stir to brown, then add beef stock, stirring to blend flour. Then add the remaining ingredients. Bring to a boil and simmer 1 hour. Can be served with sour cream.
Mix flour and sugar in bowl, blending well. Bring to rapid boil in saucepan the margarine, shortening, water and cocoa. Pour over flour and sugar mixture and stir well. Combine remaining ingredients and add all at once to batter, mixing well. Pour into greased and lightly floured 9 x 13-inch pan. Bake at 375° for 35 to 40 minutes or until done. Do not use beater.
Boil broth. Add rice, salt and pepper. When rice is cooked, lower to simmer. In mixing bowl, put 3 egg whites and beat until fluffy. Add yolks. Add lemon slowly, beating well. Add broth, a little at a time, until most is used. Pour back into pot, stirring well.
Brown bacon. Cook onion and bell pepper. Brown and drain beef. Mix all and cook 1 hour (on stove top or bake at 350°).
Mix together. Pour into greased loaf tins. Bake at 350° for 1 hour. Makes 2 loaves. Wrap in foil and store in refrigerator or freeze until ready to use.
Cook onion, hamburger and sausage together until brown; drain grease. Add chunks of cheese, cooking on low until melted. Add mushroom soup, picante sauce and garlic.
Heat oil in big pot. Add salt. Brown rice until it looks like crystals. Add boiling water. Cover pot. Lower stove flame to nearly off. Rice will be ready in 20 minutes.
Blend cookies in grinder or processor to a fine dirt like consistency. Cream powdered sugar and cream cheese. Mix pudding, vanilla and creamed mixture. Fold in whipped topping. Layer cookies and cream mixture until full. Last layer is cookie topping. Refrigerate overnight.
Cream butter, oil, vanilla and egg until fluffy. Stir in dry ingredients until smooth. Drop by teaspoonfuls on ungreased cookie sheet. Press down with bottom of a glass dipped in sugar. Bake at 375° for 12 minutes.
Preheat oven to 375°. Pour margarine into a 13 x 9 x 2-inch pan. Add potatoes in a single layer, turning once in margarine. Mix remaining ingredients and sprinkle on potatoes. Bake at 375° about 20 minutes.
Combine shortening, sugar and eggs; then add dry ingredients. Roll dough into little balls. Shake in Baggie with 2 tablespoons sugar and 2 teaspoons cinnamon. Bake on ungreased sheet at 400° for 6 to 8 minutes.
Debone the chicken. Cook the bell pepper and the onion together until tender. Mix the cooked onion and bell pepper with the chicken and celery soups. Lightly line the bottom of the casserole dish with the soup-onion mixture, then add a layer of Doritos and chicken. Alternate these layers until all the mixtures are gone. Add the Cheddar cheese on top and bake at 350° for 20 minutes.
Mix all the ingredients except the crackers and put into casserole; top with crackers, mixed with the reserved oleo. Bake one hour at 350°.
Lightly grease a casserole dish. Place chicken in dish. Top each chicken with 1 slice cheese. Mix soup & wine and pour over chicken and cheese. Sprinkle stuffing over all and drizzle butter over all. Bake at 350° for 45 minutes uncovered. Serves 8.
Blend on high and add 15 ice cubes, dropping in one at a time. Blend until slush consistency.
Peel, core and slice apples. Place apple slices in a 10 x 6-inch baking dish. Preheat oven to 375°. In medium size bowl, mix brown sugar, flour, oats and butter. Sprinkle oat mixture evenly over apple slices. Bake 45 minutes or until apples are tender. Serve warm or refrigerate to serve later. Delicious with ice cream. A favorite at Bel Air Branch.
Mix shortening, sugar, egg, water, sifted flour, baking powder, salt and flavoring as any cake batter. Melt in heavy skillet: brown sugar and butter. Arrange pineapple slices or other fruit in melted mixture. Cover with batter. Bake at 350° for 45 minutes or longer. When done, let stand 10 minutes, then turn out on baking sheet covered with waxed paper. (If peaches are used, add 1/2 teaspoon ground cloves. If apples are used, add cinnamon and nutmeg.)
Roll out dough and place in pizza pan. Bake at 375° for 10 to 13 minutes.
Mix all ingredients. Bake in well-greased 12 x 9-inch casserole dish for 45 minutes at 325°.
Layer one: Mix and pack in long pan the nuts, flour and oleo. Bake 15 minutes at 350°. Set aside until cool.
Bring ingredients to a boil in a large frying pan. Add peeled and cored half apples. Cook until done.
Mix all ingredients well and pour into a lightly greased dish. Bake in oven at 350° until hash browns are cooked.
Preheat oven to 350°. Combine butter and brown sugar; beat until creamy. Sift together and blend in flour and salt. Press evenly into 13 x 9-inch pan. Bake at 350° for 20 minutes. Sprinkle milk chocolate chips. Let stand to soften and spread evenly. Sprinkle with nuts.
Mix ingredients in order given. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Yields 100 or more cookies. Great to freeze.
Mix ingredients for yellow in 1 bowl and for chocolate in another, until all blended well. Roll each out between wax paper. Peel off top wax paper and lay 2 layers together. Peel off top wax paper layer and slowly roll in a log roll, peeling back bottom layer of wax paper. When you've rolled it to the end, wrap wax paper around and refrigerate overnight. Remove from refrigerator 30 minutes before you begin to slice cookies to bake.
Line cookie sheet with waxed paper. Spread batter on waxed paper and bake for 13-14 minutes at 350°. Remove from cookie sheet and roll up.	Put into freezer for about 15-20 minutes. Unroll. Spread on filling. Roll up, once again, while removing waxed paper. Store in refrigerator.
Soften cheese in microwave about 1 1/2 to 2 minutes, no longer! Mix all ingredients together, except chipped beef and nuts. Use them to roll the cheese ball in. Form cheese into 2 or 3 small cheese balls and roll in chipped beef or walnuts or both. Refrigerate.
Spread softened cream cheese in bottom of pie plate; brown hamburg and sprinkle burrito mix over hamburg; layer hamburg, peppers, lettuce, tomato and cheese. Bake at 350° until cheese is melted.
Just before serving, combine spinach, eggs, bacon and onions. Pour dressing over salad and toss to coat every leaf. You may want to add fresh, well washed, sliced mushrooms to this salad.
Take long noodles and put them in boiled water. Then cut onions and then comes the meatballs. Take celery and cut it up and then that's it.
Mix all ingredients together. Then, pour into pie shell. Bake at 350 degrees for 45 minutes.
Wash the lima beans and soak in cold water for about 1 hour (prolonged soaking makes the beans mushy). Put the bacon or salt pork in a large pot. Cover with boiling water and add the red peppers, onion, garlic and a little salt and pepper. Cover and simmer until bacon is tender (about 30 minutes). Drain the lima beans well. Add to the bacon or salt pork mixture. Taste and add more red peppers, salt and pepper if necessary. Simmer covered over low heat for about 1 hour. Add more water if necessary to prevent drying out. Slice the bacon or salt pork and serve on top of the beans if desired.
Combine flour, salt, and pepper. Coat chicken with flour mixture. In large skillet, melt 2 tablespoons margarine. Brown chicken until chicken is cooked through. Remove to a warm platter. Melt remaining margarine in skillet. Stir in wine and lemon juice, scraping up bits from bottom of pan. Stir in parsley. Spoon sauce over chicken. Serve with lemon slices. Yield 4 servings.
Cream all ingredients (except rum) together and beat well. Put 1/4 cup rum into each cup. Add 2 teaspoons butter mixture. Fill with boiling water; stir well and serve. Makes 12 servings.
Mix butter, sugar and vanilla. Sift in flour. Add nuts. Roll into small bars and chill (about 1 teaspoon of dough). Bake at 400° until lightly browned. Roll in confectioners sugar while warm.
Mix flour, sugar and cocoa. Add soda and salt. Mix eggs and oil; add to flour mixture. Add sour milk and hot water. Use large loaf pan. Bake at 350°.
In medium bowl, toss peach slices, 1/4 cup sugar and mace to mix well. Set aside. In second bowl, combine flour, remaining 1/2 cup sugar and baking powder. Stir in milk and eggs, mixing just until blended. Place butter in a 9-inch square baking pan and place in 375° oven until melted and hot. Remove pan from oven and immediately pour batter over butter. Spoon peach mixture evenly over batter. Bake 40 to 45 minutes, until puffed and brown. Serve warm, topped with vanilla ice cream, if desired. Makes 6 to 8 servings.
Combine cream cheese and the jar of pimientos. Add onion salt to taste and enough mayonnaise to make of spreading consistency.
Heat oven to 375°. In large bowl, mix all ingredients except flour and cocoa. Beat at medium speed for about 3 minutes. Shape rounded teaspoonfuls and flatten with a fork or bottom of a glass. Place 1-inch apart on cookie sheet. Bake 7 to 9 minutes. Allow to cool. Decorate with melted chocolate chips, nuts or colored sugars or maraschino cherries. Yields 3 dozen.
Combine ingredients. Marinate cleaned shrimp for 1 hour. Grill over hot coals.
Mix and pour into two greased and floured loaf pans (9 x 5 x 3-inch). Bake at 300° for 1 hour and 20 minutes.
Cream the margarine and sugar until light. Add eggs and vanilla. Beat well. Add flour; mix well. Spread in ungreased 10 1/2 x 15 1/2-inch jelly roll pan or 9 x 13-inch pan. Sprinkle chocolate chips and nuts over dough. Press lightly into surface. Bake at 325° for 30 to 35 minutes. Cool and cut into bars.
Dissolve sugar in boiling water. Mix all ingredients in extra large punch bowl (or cut recipe in half) and chill. Serve with ice ring to keep chilled.
Combine raisins, brown sugar and nuts. Stretch biscuits to a 4-inch circle. Butter generously. Press raisins, sugar and nut mixture on top. Bake at 450° for 8 minutes.
Mix together flour, sugar, baking powder and salt. Stir in oats. Add oil, eggs, bananas and blueberries, stirring just until mixed. Pour batter into 2 oiled 8 1/2 x 4 1/2-inch loaf pans and bake at 350° for approximately 60 minutes or until toothpick inserted in the center comes out clean. Let bread cool in pans 10 minutes, then remove to cool on wire racks.
Prepare Jell-O as directed. Add pineapple and bananas and let set. Heat pineapple juice, sugar, margarine, flour and egg to thicken. Cool. Add Cool Whip. Spread over top of Jell-O. Decorate top. Works best in oblong 13 x 9-inch glass pan.
Mix sugar through the apples. Combine oil, nuts, eggs and vanilla and add to apple mixture. Stir together the flour, baking soda, cinnamon and salt and add to first mixture, stirring until all ingredients are well mixed. Pour into greased and floured pan (9 x 13-inch). Bake in 350° oven for 60 minutes. This is a moist cake that keeps well. It is especially good served with whipped cream on top. Serves 15.
Put chicken broth into saucepot (at least 2-quart) and bring to boil. Add potato and spices while broth is heating. Cook until potatoes are nearly done. Add frozen broccoli and cook until tender. Cook broccoli florets separately until tender. Blend cooked broth mixture in a blender until smooth. Add cream; mix together. Pour into bowl and stir in broccoli florets. Serves 3 to 5 people.
Melt butter in 8 x 8-inch pan. Sprinkle graham cracker crumbs over butter. Sprinkle coconut over crumbs. Cover coconut with chocolate chips. Cover chocolate chips with nuts. Cover nuts with Eagle Brand milk. Bake 25 minutes at 350°.
Combine all ingredients. Grease a large iron skillet and preheat in 425° oven. Add mixture and bake about 25 minutes until brown.
Separate the eggs; reserve the whites in a separate bowl. Beat together the 6 egg yolks, milk or light cream, sugar and salt. Stir in vanilla and, if desired, rum, peach brandy or bourbon whiskey. Chill this mixture for 3 to 4 hours to allow flavors to mellow and blend. Then with an electric mixer, whip the reserved egg whites until stiff but not dry.
Saute celery, onion and green pepper in butter until soft. Mix in Cheez Whiz and rice. Add mushroom soup; mix well. Add broccoli last and gently; mix well. Pour into a 2 1/2-quart baking dish. Bake at 350° for 30 minutes.
Combine all ingredients (except shrimp) in a 9 x 13-inch baking dish. Add shrimp and toss to coat. Refrigerate for 1 hour. Preheat oven to 450°. Bake until shrimp are cooked, stirring occasionally, about 10 minutes. Serve over rice with French bread.
Combine in a saucepan brown sugar, flour and salt. Add raisins and boiling water. Bring to a boil. Simmer until raisins are plump and mixture starts to thicken, (about 10 minutes). Stir constantly. Remove from the heat and stir in lemon juice and lemon rind. Cool while making pastry. Prepare pastry and line a 9-inch pie plate with the rolled pastry. Roll out top crust and cut slits in the center. Pour cooled filling into pastry lined pie plate. Moisten the edge. Place top crust in position. Seal and flute the edge. Bake in preheated 400° oven for 35 to 45 minutes or until pastry is golden brown. You can add half cup chopped walnuts to the cooked mixture to make a raisin - nut pie variation.
Combine all ingredients except remaining can of tomato sauce. Pour it over meat loaf before baking. Put 1 slice of green pepper on top. Bake at 350° for 1 hour or until done. The last 5 to 10 minutes, add small jar of Cheez Whiz on top.
Mix margarine and graham cracker crumbs; press into pie plate and bake at 350° for 10 minutes. Mix pudding per package; add to Cool Whip, cream cheese and dry pudding mix. Pour over crumbs; refrigerate.
Mix persimmon, sweet potatoes, sugar, eggs and milk together. Add flour mixture (dry ingredients, which have been mixed together), a little at a time, beating until smooth after each addition. Stir in butter. Pour mixture into greased and floured baking pan. Bake in oven at 350° until firm, about 1 1/4 hours. Nuts, raisins or coconut may be added, if desired.
Line a cookie sheet with waxed paper. In a heavy medium saucepan, melt together the semi-sweet chocolate pieces and confectioners coating over low heat, stirring constantly. Cool the mixture slightly. Stir in Spanish peanuts. For each cluster, drop a rounded teaspoonful of mixture onto the prepared cookie sheet. Chill 1 hour. Cover and store in the refrigerator. Makes about 24 clusters.
Mix together and bake 1 hour in 9x13 inch dish at 350 degrees.
In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add eggs, milk and oil. Beat just until moistened. Spoon into a greased 8-inch square baking pan or an 8-inch round iron skillet. Bake at 400° for 20 to 25 minutes or until bread tests done.
Preheat the oven to 375°. In a small bowl, combine dry ingredients, flour, baking soda and salt. Set aside. In a large bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes. Yields about 100 (2-inch) cookies.
Cook potatoes; peel and shred. Stir in all ingredients but 1/2 cup cheese. Turn into greased 2-quart casserole. Cover and refrigerate several hours. Bake at 350° for 30 to 40 minutes, uncovered. Put cheese on top.
Cover and simmer 3 chicken breasts in 1 bottle of Italian salad dressing. Remove chicken and cube. Add 1 chopped head of cabbage to remaining salad dressing along with cubed chicken breasts and water chestnuts. Simmer until cabbage is tender.
Beat the eggs and 2 cups sugar together. Combine the flour and baking powder and add alternately to the sugar mixture with the oil, orange juice and vanilla. Beat the batter well; pour into a greased tube pan. Spread half the apple slices on the batter. Mix together the 5 tablespoons of sugar and the cinnamon. Sprinkle half this mixture over the apples. Repeat these 3 layers: batter, apple, cinnamon/sugar. Bake the cake at 350° for 1 hour and 15 minutes. Cool.
Saute onion and green pepper in the oil until soft. Add ground beef and seasonings, stirring until meat loses its pink color. Stir in the cooked rice, tomatoes, catsup and worcestershire sauce. Mix thoroughly. Reduce heat and simmer, covered for 15 minutes.
Preheat oven to 300°. Measure 1 cup of cake mix; set aside. In a large bowl, stir together the remaining cake mix, 1 egg, and oil; mixture will be crumbly. Press crust mixture into greased 2 (9-inch) cake pans, bottom and 3/4 way up the sides. In a small bowl blend cream cheese and sugar together. Add 3 eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed, gradually add milk, lemon juice and vanilla. Mix until smooth. Pour into crumb crust. Bake at 300° for 40 to 50 minutes or until center is firm. Cool to room temperature. Top with cherry pie filling. Cover and chill 1 hour before serving. Store in refrigerator. Baked cheesecake can be frozen covered with foil. (If made in 9 x 13-inch cake pan, bake for 45 to 55 minutes.)
Place in 9 x 13-inch dish or salad bowl in order given. Do not toss or stir until serving time. Do not cook the peas. Cover with Saran Wrap or foil and leave in refrigerator overnight.