HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients well. Bake in stem pan at 350° until done.
Pour milk over coconut and set aside while creaming margarine and sugar. Add eggs and beat. Then add the milk, coconut and flavoring. Pour into unbaked pie shell. Bake at 325° until golden brown and firm. (I double this recipe and make 3 pies in shallow pans.) This makes 1 deep pie.
Preheat oven to 350°. Grease lightly with oil and flour an 8 x 8 x 2-inch baking pan. Mix oil and water. Add molasses, sugar and egg whites. Stir until sugar is dissolved. Mix flour, baking soda, baking powder and spices. Add to liquid mixture. Beat until smooth. Pour into pan. Bake 30 minutes or until surface springs back when touched lightly.
Add all ingredients except cheese and simmer one hour. Cut the tops off 2 loaves of French bread. Hollow out the loaves. Spoon in meat mixture. Top with slices of pepper jack cheese. Replace top of bread and wrap in foil. Place on cookie sheet and bake 10-15 minutes in a 350 degree oven.. Remove from oven and slice. Makes 4 servings.
Cream cheese; add marshmallow cream. When mixed well, add Cool Whip. Good with fresh fruits, melon balls, etc.
*Any combination of fruit you desire can be used. Example: Mix 1 can crushed pineapple (drained) with 2 thin-sliced bananas. Top with sliced strawberries.
Melt chips over hot water. Mix noodles and peanuts in a large bowl. Add chip mixture, mixing well to cover all the noodles. Drop by tablespoonfuls on waxed paper lined cookie sheets and chill until set.
Melt chocolate and butter; add sugar. Stir and add evaporated milk. Makes 1 1/2 cups.
In skillet, cook bacon until crisp. Drain and crumble bacon. Discard all but 3 tablespoons bacon drippings. Dip chicken first in egg, then in breadcrumbs to coat completely. Saute in hot bacon drippings 4 to 5 minutes over medium-high heat until golden brown on both sides. When nearly done, top with cheese. Cover about 30 seconds to melt cheese. Serve with crumbled bacon.
Mix all ingredients. Pour into a 9 x 13-inch baking dish. Cover with cheese. Bake at 350° for 30 minutes.
Sprinkle yeast over warm water; set aside. In a large mixing bowl, combine milk, butter, sugar and salt; cool to lukewarm. Stir in dissolved yeast and eggs. At medium speed of mixer, beat in 2 cups flour and cornmeal, for 2 minutes. Gradually add enough remaining flour until dough is soft and leaves the sides of the bowl. On floured surface, knead dough until smooth and satiny, about 5 to 10 minutes. Place in buttered bowl; brush with melted oleo. Cover and allow to stand in warm place until doubled, about 1 hour. Punch down; let rest 10 minutes. Divide in half.
Break 3 eggs into mixing bowl and beat- Add 1/2 cup sugar and beat again. Add 1 cup white syrup and beat again. Mix well- set to chill- roll and fry in hot fat turning once.
Heat oil in 10-inch skillet or Dutch oven. Saute mushrooms and onion, seasoning with bouillon or soup mix until cooked. Add hamburger and cook, stirring well to break up lumps, until meat is cooked. Add tomatoes and macaroni. Cook, simmering, for 20 minutes until pasta is cooked. Add cheese, stirring until melted. If mixture is too thin, add tomato soup.
Slice eggs in half lengthwise. Remove yolks and mix with sausage, dressing and picante sauce. Spoon mixture back into egg white halves. Sprinkle with paprika and top with chopped green onions.
Peel and dice potatoes. Drain pimientos; reserve juice. Chop pimientos. Place potatoes, onion, eggs, pickles and pimientos in salad bowl. Combine reserved juice and remaining ingredients; mix well. Pour over potatoes and toss to coat evenly. Chill for several hours.
Mix first 6 ingredients in shallow glass dish. Add chicken; turn to coat with marinade. Cover and refrigerate 2 to 4 hours, turning occasionally. Mix red onions, tomato, green onion, lemon juice, cilantro, balsamic vinegar, olive oil, red pepper and garlic in a glass bowl. Red pepper can be adjusted for the brave-hearted! Cover and refrigerate at least 2 hours. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium coals 15 to 20 minutes, brushing with marinade and turning occasionally until juice is no longer pink. Serve with salsa. Serves 6.
Dissolve sugar and yeast in warm water. Stir and add oil, buttermilk and flour. Refrigerate. Take out what you want and cook. Do not let it rise first.
Spray baking dish with Pam. Layer apple slices. Sprinkle with sugar and cinnamon. Add water and bake at 350° for approximately 20 minutes.
Bring to a boil the first 7 ingredients and sugar if desired. Cool and remove bay leaves. Add onions, mushrooms and artichoke hearts. Combine all; add shrimp. Marinate for 24 hours, longer is better, turning or stirring several times.
Crust: Combine 3 tablespoons sugar, crumbs and margarine. Press into a 9-inch spring-form pan. Bake at 325° for 10 minutes.
Beat egg whites till stiff. Add baking powder, salt, sugar, and vanilla. Then add nuts and crackers. Bake at 325 degrees for 30 minutes in greased pan. Cover with whipped cream and place in refrig. until served.
Melt butter in saucepan. Saute onion and celery until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture thickens and then stir in rice, carrots, almonds, chicken and salt. Simmer 5 minutes. Blend in half & half and wine. Heat to serving temperature and add cheese and parsley.
Boil the milk and let it cool. Add sugar, shortening, eggs and salt. Mix yeast in warm water and let cool. Then mix with the rest and add flour. Knead. Put in a greased bowl and cover. Let set for 1 1/2 hours and then knead again. Shape in rolls or loaves. Put in greased pan and let rise for 1/2 hour. Bake in oven at 400° for 20 minutes.
Bring cheese to room temperature. Add remaining ingredients, except paprika, and mix thoroughly. Spread waxed paper heavily with paprika; roll cheese into ball. It will be soft. Cover with paprika; wrap in waxed paper. Place ball in refrigerator until firm. Serve with crackers.
Bring sugar, milk and salt to soft ball stage, stirring occasionally. Put pan in cold water and beat in peanut butter. Beat until stiff. Drop on wax paper or turn onto buttered plate and cut into pieces.
Put melted oleo in a large bowl and toss pecans until all are covered. Place on a cookie sheet and bake at 350° for 15 to 20 minutes, stirring occasionally. Sprinkle on salt and pepper, then stir again.
Cook onions which have been thinly sliced (3 cups) in butter until slightly brown (about 15 minutes). Add beef broth, water and Worcestershire sauce and simmer for 20 minutes. Put into bowls. Put one piece toasted French bread on top and cover with cheese. Broil until slightly brown.
Have all ingredients at room temperature. Mix well with hands as mixture is dry. Shape into 1 inch balls and place on cookie sheet. Bake for 15 minutes at 370°.
Mix oleo and sugar until creamy. Add eggs and beat well. Mix flour and baking powder; add to creamed mixture, mixing well. Add 1 cup of your choice ingredients. Pour into a buttered 9 x 13-inch pan. Bake at 350° for 30 minutes. Let cool in pan and cut into bars.
Cream the butter and sugar. Add the milk and eggs. Combine the baking powder to the flour, then to the creamy mixture. Add extra flour (1 cup). Roll out dough to about 1/8-inch thick. Cut out with doughnut cutter and fry in hot oil. Can be rolled in sugar while warm.
Bake chicken and cut into bite size pieces. Cook rice as directed. Fry tortilla shells in hot grease until slightly crisp. (30 seconds on each side) Cut tortilla shells into bite size pieces and dice onion. Add all other ingredients; mix well. Warm in oven in lg. casserole dish or lg. crockpot. Serve!
Melt butter in pan. Stir in soups; add rice and mix well. Arrange chicken on top of mixture. Bake at 350° for 1 1/2 hours, covered, until done.
Place dry ingredients in large Ziploc bag or other 2-quart container with lid. Mix. Add popped corn. Spray corn with cooking spray. Close container and shake. Repeat spraying and shaking one or two times until well coated.
Dredge fruit in one cup of flour; set aside. Cream oleo and sugar and add to beaten eggs. Slowly add flour and mix well. Add prunes, pecans, almonds, raisins, chopped dates and fruit. Stir well and add mace. Oil and line pans with wax paper. Bake for 1 1/2 hours at 250°. For cupcakes, bake 50 minutes.
Combine all ingredients, except cheese, in a large bowl. Pour half of mixture into a greased 10-inch iron skillet. Top with cheese. Add remaining mixture. Bake at 450° for about 30 minutes, or until done.
Cut bread in half horizontally; hollow out center of each half, leaving 1/4-inch shell. Spread 1/3 cup creamy Italian dressing into each shell; line bottom shell with lettuce. In bottom shell layer cheese, roast beef, remaining dressing, turkey then tomato. Top with lettuce; replace top shell. To serve, cut into wedges. Makes about 6 servings.
In saucepan, mix soup, milk and veggies on medium heat to a boil. Cover and cook over low heat about 15 minutes.
Melt chocolate chips, butter, peanut butter and vanilla over low heat, stirring constantly. Empty cereal into a large bowl and pour chocolate mixture over, stirring carefully so you don't break the cereal (or mix with your hands).
Pour on top of cookie mixture. Crush a few more cookies and sprinkle on top. Freeze until ready to serve. Can be made in 2 pie tins rather than 9 x 12-inch pan.
Heat some oil in a heavy skillet, then add onion and cook until soft and transparent; blend in chopped meat. Cover and simmer a few minutes. Stirring constantly, add the wine, tomatoes and herbs, then season with salt and pepper; cover and simmer for 30 minutes. Cool. Add egg whites and 2 tablespoons of the bread crumbs and blend with a spoon. Partially peel eggplants by cutting 1/2-inch strips of skin off lengthwise; cut off green stem end, then cut in circles or lengthwise into 1/3-inch slices. Fry lightly on both sides (or I prefer to brush lightly with oil and bake in a hot oven until slightly golden on both sides.) Prepare the cream sauce (recipe follows); cool, then add egg yolks and about half the grated cheese and stir well.
Heat just warm the milk, sugar, shortening and salt. Add cooled sweet potatoes. Sprinkle yeast over slowly and combine. Stir in beaten eggs. Add flour. Place in greased bowl and let rise in warm place (about 1 1/2 hours). Punch down. Knead lightly and form balls. Let rise on greased cookie sheet. Brush with butter. Cover with wax paper until double in size. Bake at 425° for 15 to 20 minutes. Brush top with a mixture of 2 tablespoons sugar and 1/2 cup warm water.
Add all ingredients into ice cream maker and blend for 45 minutes or until ice cream hardens.
Chop artichoke hearts coarsely. Mix mayonnaise, cheese and artichokes. Pam spray casserole dish. Put mixture in dish. Sprinkle bread crumbs over top. Bake at 350° for 20 minutes uncovered until heated through. Great with Triscuits crackers.
Bake brownies according to package directions. Let cool. Prick holes in tops of brownies with fork and pour liqueur over top; set aside.
Preheat oven to 325° or use medium size pot on top of stove. Combine beans, ketchup and sugar; stir well. Chop hot dogs into small pieces and add to beans. Stir occasionally.
Mix sugar and Karo. Cook until it boils. Remove from heat. Add peanut butter and Special K cereal. Stir. Add chopped nuts, if desired. Spread in Pyrex dish lined with waxed paper.
Cut bread into 1-inch cubes or coarse crumbs. Combine bread cubes, melted butter, shrimp, salt and pepper and cheese. Beat eggs slightly and combine with milk. Pour over shrimp. Mix and stir well. Spoon into greased casserole. Set in a pan of water and bake in a 350° oven for 1 hour or until firm. Serve with parsley buttered potatoes and green peas.
In 2-quart saucepan, melt butter. Stir in remaining ingredients except tomato and parsley. Cover; cook over medium heat, stirring occasionally, until vegetables are crisply tender (10 to 12 minutes). Remove from heat. Stir in tomato and parsley. Cover; let stand 1 minute or until tomato is heated through. Makes 6 servings.
Crust: Mix melted butter, flour and pecans. Blend together and press into a 9 x 13-inch pan. Bake 15 minutes at 350°.
Heat oil in a large frying pan. Add onion and green pepper and cook until softened, about 3 minutes. Add tomatoes, green beans, garlic, salt and oregano. Cover; lower heat and simmer 15 minutes or until beans are tender. Can be served either hot or at room temperature. Serves 6 to 8.
To cold water, add Bisquick and cheese, blending in a mixing bowl. Mix until dough is firm. Using small scoop, place the dough on a baking pan lined with baking paper. Bake at 375 for 10 - 12 minutes or until golden brown.
Brown meat and onion in a large skillet; drain and add all other ingredients. Simmer for 1 hour over low heat.
Beat peanut butter, butter, brown sugar, sugar and vanilla in large bowl. Beat until creamy. Add eggs, then flour. Stir in 3/4 cup chips. Spread in greased 13 x 9 baking pan. Bake in 350° oven for 20 to 25 minutes or until edges are light brown. Remove from oven and immediately sprinkle remaining chips over top of bars. Let stand 5 minutes and spread chocolate over top.
Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20 to 25 minutes or until potatoes are tender. Drain and place in a bowl; mash to desired texture. Add sour cream, cream cheese, 4 tablespoons of margarine, onion flakes and salt; stir until smooth and the cream cheese and margarine are melted. Spread in a greased 13 x 9 x 2-inch baking dish. Melt remaining margarine; drizzle over potatoes. Sprinkle with paprika. Bake, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking. Yield: 12 servings.
Blanch tomatoes 10 seconds. Then peel and chop. Mix tomatoes, basil, garlic and cheese with oil. Let stand in covered bowl at room temperature for at least 3 hours (the longer the better). Cook the fusilli according to package directions. Drain. Add tomato mixture to the pasta. Mix well. Serve warm. Serves 5.
Saute onion, mushrooms and zucchini in butter; add seasoning. Unroll crescent rolls in casserole pan. Put zucchini on top, then top with Mozzarella. Scramble 2 eggs and pour on top of cheese. Bake at 350° for approximately 50 minutes or until bubbly.
Mix all ingredients together. Place in covered casserole and cook for 5 hours at 250°. You may add your favorite vegetables, mushrooms, etc., if desired. Let it bake while you play!
Mix 1 stick margarine. Put with graham crackers as your pie crust. Beat 2 sticks butter with powdered sugar and 1 egg. Beat 15 minutes. Spread over crust. Slice bananas and put over this. Spread pineapple. Top with nuts. Put red cherries on top of this to make it look pretty.
In a large bowl, cream the sugar, margarine, molasses and egg until light and fluffy. Lightly spoon flour into measuring cup and level off. Stir in flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Mix well. Chill 1 hour.
Beat together eggs, salt, pepper and parsley using wire whisk. Add onion, garlic, oil, Parmesan cheese and Bisquick. Slice and cut into wedges a lot of zucchini. Stir into mixture. Grease 9 x 13-inch pan. Bake at 350° for 45 minutes (top will be golden brown).
Dissolve sugar in water; add cranberry juice, lemon and orange juice. Chill. Just before serving, turn into punch bowl. Add ginger ale and fruit slices. Garnish with mint. Yield: 3 quarts.
Mix flour, baking powder, soda, salt and spices. Cream shortening and sugar; add egg and beat well. Add flour alternately with applesauce, mixing well. Blend in raisins and nuts. Drop from teaspoon on greased cookie sheets. Bake at 375° for 15 minutes or until done. Makes 3 1/2 dozen.
Cut baked potatoes into halves lengthwise. Carefully scoop out pulp with teaspoon, keeping potato skin intact. Place pulp in bowl. Add salt and margarine; beat until smooth. Brown ground beef in skillet, stirring until crumbly; drain. Add green onion and bacon; mix well. Stir in potato pulp mixture. Spoon into potato skin. Sprinkle with cheese and you can add sour cream. Bake at 350° until cheese melts. This can be prepared and frozen, then baked at any time for a quick meal.
Grease 9 x 13-inch pan with butter. Mix melted butter, 1 egg and cake mix; spread in buttered pan. Mix together cream cheese, 2 eggs and sugar. Pour over cake mixture. Bake in 325° oven for 45 to 50 minutes until cake rises and falls. Cool before serving.
Saute onion and green pepper; add tomato sauce, tomato soup, 1/2 cup water, lemon juice and seasoning to taste (salt and pepper). Let simmer 30 minutes to 1 hour. Add shrimp. Serve over cooked rice or noodles.
Pour cherry pie filling evenly into a 9 x 13-inch pan. Spread crushed pineapple over cherries. Sprinkle dry cake mix over pineapple. Sprinkle nuts over cake mix. Pour melted margarine over nuts. Cook in a 350° oven for 45 minutes.
Pour dry brownie mix into long glass or metal baking dish. Cut up margarine into the dry mix. Bake at 350° for 10 minutes. Stir until margarine is completely mixed. Bake 10 more minutes. Crumble mix to break into small pieces. Reserve 1 1/2 cups for topping
Mix together and let set overnight. Can substitute strawberries and peaches with the same flavor of pie fillings. Also, may want to use 2 cans of oranges instead of 1.
Beat altogether until blended. Fold in Cool Whip. Pour in graham cracker crust. Put Cool Whip around edges. Sprinkle with nuts. Refrigerate.
Preheat oven to 425° for 5 minutes. Line pie pan with pie crust. Spread filling evenly in crust.
Prick bottom and sides of prepared pie crust with fork. Bake at 400° for 8 minutes. Remove from oven and reduce heat to 350°. Sprinkle half of sausage over partially baked crust. Combine remaining ingredients (except sausage) and pour into pie shell. Sprinkle with remaining sausage. Bake 45 to 50 minutes or until set. Allow to cool 10 minutes before serving. Serves 6.
Combine all ingredients. Blend well. Place in large baking dish. Bake, covered, at 350° for 1 hour and 15 minutes, stirring occasionally.
Brown turkey and onion. Add salt, pepper and bouillon. Add rest of ingredients. Cover and simmer 20 to 30 minutes until potatoes are done.
Mix and knead Bisquick and water into a stiff dough. If needed, add more Bisquick or flour. Flatten, roll and cut out with a cookie cutter. Pat "cookie" into bird seed. Poke a hole with a straw for a hanger. Bake at 450° for 10 minutes.
Mix and sift flour, salt, sugar and lemon rind. Combine water and butter in saucepan. Stir until butter melts, bringing to a boil. Add flour mixture. Cook and stir until batter leaves sides of pan and forms a ball around the spoon (about 1 minute). Remove from heat. Add eggs, one at a time, beating well after each addition. Chill. Put through pastry tube or cookie press, using largest serrated tip to form circles on a greased pancake turner. Slip into deep fat heated to 375°. Fry until golden brown. Drain on absorbent paper. Dip warm donuts into warm glaze. Makes 1 1/2 to 2 dozen.
Line a 6-inch strainer with coffee filter. Place strainer over bowl. Mix all ingredients. Pour into strainer. Cover and refrigerate at least 12 hours. Unmold onto plate. Garnish with pepper and dill weed. Per tablespoon contains 25 calories and 0 gm fat.
Blend cake and pudding mixes with water and oil. Then add eggs, one at a time. Beat well after each addition. Fold in nuts and preserves. Bake in a 350° oven in well greased and floured tube pan for 50 minutes.
Sift flour once and measure. Add salt, soda and baking powder and spice; sift again. Add nuts. Combine oil, pumpkin, sugar and eggs. Beat well until blended and light; add dry ingredients. Pour into greased pan (10-inch tube or Bundt pan). Bake at 350° for 1 hour.
Mix all ingredients together. Form small balls and flatten on ungreased pan. Bake at 350° for 15 to 18 minutes.
Dip chicken in a mixture of flour, nutmeg, white pepper and salt. Saute and brown chicken. Add mixture of cream of mushroom soup, champagne, white grapes and cook for 1 hour at 350°.	Serve topped with white grapes and scallions.
Cook noodles; rinse and drain. Brown meat in butter, salt, pepper, garlic salt, onions and tomato sauce. Simmer for 5 minutes. Combine cottage cheese and sour cream with noodles. Alternate layers of noodles with mixture of meat, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350° until cheese is melted or browned.
Mix the first 3 ingredients together in a dish, then mix the last 3 ingredients together. Spread the cream cheese mixture in a shallow pan. Put taco sauce on top of mixture, then place chopped veggies on top. Top with shredded cheese (Monterey Jack or Cheddar). Use plain nacho chips to dip.
Beat eggs; add sugar gradually. Beat again. Add butter, potatoes and milk. Sift together dry ingredients; add to egg mixture. Divide in half. Chill 2 hours. Take out 1/2 at a time. Roll on floured board, 1/2-inch thick; cut with doughnut cutter. Fry in oil until golden on both sides. Dry on paper towels. While warm, sprinkle with confectioners sugar and cinnamon.
In a mixing bowl, combine dry ingredients. Add other ingredients and blend well. Pour batter into loaf pans. Bake at 350° for 1 hour. Let cool before removing.
Wash and dry apples. Remove stems. Insert skewers in apples. Combine sugar, syrup and water in heavy saucepan. Mix well. Cook without stirring to 285° on candy thermometer. Remove from heat. Add red food coloring. Hold each apple by skewers and quickly twirl in syrup; allow excess to drip off. Put on lightly buttered pan.
Preheat oven to 350°. In a medium bowl, whisk together cocoa and boiling water until smooth. Cool to room temperature. Whisk in vanilla and mayonnaise. In large bowl, combine remaining ingredients and mix on low speed for 30 seconds. Add chocolate mixture and mix on low speed until moist. Increase to medium speed and beat for 1 minute. Scrape batter into two prepared pans and fill only 1/3 full. Bake 20 to 25 minutes. Allow cake to cool for 10 minutes. Invert onto greased tacks. Cool completely.
Cream together sugar and butter. Add egg and egg yolks to creamed mixture. Add remaining ingredients; mix or blend well. Put in a greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes.
The amounts given are intended to show proportions rather than actual amounts, since leftovers seldom come out evenly. The rule of thumb is to have equal amounts of corned beef and potatoes and enough beets to make the hash dark red.
Slice tomatoes and vegetables. Add cloves. Boil until soft. Put through fruit press. Add to juice the salt, sugar and lemon juice or vinegar.
If sugar is used, place in a 1-gallon container. While tea is still hot, pour over sugar and mix well. Add juices and mix. Fill container with enough water to make 1 gallon.
Combine mustard, sugar, salt, garlic and cloves. Stir in water and vinegar slowly. Blend thoroughly and pour over beets and onion. Refrigerate overnight.
Wash lentils and bring to a slow boil. Reduce heat; simmer for 30 minutes. Add remaining ingredients and simmer, covered, another 30 minutes to an hour. Excellent served with corn bread. Makes 4 to 6 servings.
Place butter or margarine in 1 1/2-quart casserole. Bake in oven for 7 to 9 minutes. Stir halfway through cooking time. Add mandarin oranges, salt and ginger.
Slowly fry sausage until done. Remove sausage; reserve 2 teaspoons fat. Cook onions in reserved fat until tender, but not brown. Combine biscuit mix, poppy seed, milk and egg; beat vigorously for 30 seconds. Spread batter in greased 9 x 9 x 2-inch pan. Top with sausage, then onions. Bake in hot oven (400°) for 15 minutes.
Place onion and butter in 1 1/2-quart casserole. Cook in microwave on full power for 1 1/2 minutes or until onion is tender. Blend in flour, seasonings, water and bouillon. Cook in microwave on full power for 4 minutes or until thickened. Stir halfway through cooking time. Add potatoes. Stir lightly to coat. Cook in microwave, covered, on full power for 13 to 15 minutes or until potatoes are tender. Sprinkle with Parmesan cheese as desired. Yields 6 to 8 servings.