HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line bottom of a 10-inch pie pan (not sides) with biscuits. Press them to make a solid crust. Cover crust with tomato slices. Sprinkle with green onions, basil, salt and pepper. Combine mayonnaise and grated cheese; frost tomato pie (going to pan rim). Bake in a preheated 425° oven for 10 to 15 minutes, until top has begun to brown. Let cool before cutting into wedges to serve. Makes 8 to 10 servings.
Sift flour, sugar, salt, soda and cocoa into bowl. Make well in the middle. Add remaining ingredients. Beat with beater 3 minutes. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes or until toothpick comes out clean.
Cook stew beef until tender and completely done. Pour off liquid and use to make 1 quart water. Tear apart beef in bite size pieces. Cook butter beans, peas and green beans. Mix all ingredients well. You may leave out the vegetables you don't want and add others or more of these. Keep proportions about the same. Bring everything to a boil. Place in jars and pressure cook for 20 minutes on 10 pounds pressure. You may choose to cook for 30 minutes before putting in jars, then boil jars in water bath for 45 to 60 minutes.
Pour boiling water over oats; add butter, stir and let set for 20 minutes. Beat in both sugars and eggs. Add flour, salt, soda, baking powder, cinnamon and vanilla, and lastly the nuts. Mix all together and bake for 35 minutes at 350° in square pan.
Season with any or all of the following: Cracked black pepper, garlic powder, onion powder or basil.
Slice vegetables into 1-inch pieces. Cook until crisp-tender and drain well. Layer with grated cheese in a baking pan. Bake at 250° about 30 minutes or until cheese melts through.
Mix all ingredients well. Make 6 small meat loaves. Put in glass baking dish. Cover with plastic wrap. Cook on High 8 minutes. Drian off all fat. Pour one can tomato soup over meat. Cover with plastic wrap; cook 2 minutes.
Unroll and spread 1 can of crescent rolls in a jellyroll pan. Mix 1 egg yolk, cream cheese and sugar, spread evenly on top of crescent rolls, unroll second can of crescent rolls and place on top. Beat 1 egg yolk and brush on the top. Bake at 325° for 30 minutes. Cool and cut into bars.
Cook broccoli according to package directions. Place in 1 1/2-quart or 2-quart casserole dish. Cube the cheese and place cubes on top of broccoli. Melt butter in separate pan and pour 1/2 of melted butter over broccoli and cheese. Place cracker crumbs on top. Pour remaining butter or margarine over crackers. Bake 30 minutes at 350° or until bubbly.
Combine. Chill for 1/2 hour. Shape into balls. Bake for 10 minutes at 325°.
In a 9x13-inch baking dish, layer ingredients as follows: refried beans, sour cream, taco seasoning mix, picante sauce and Cheddar cheese.
Combine all ingredients and bake at 350° for 50 minutes in loaf pan.
Cream butter well in a large mixing bowl; add sugar gradually, mixing until texture is fine and mealy. Add eggs, one at a time, beating after each addition. Add flavorings. Combine flour and salt; stir flour mixture into batter, beating until flour is moistened. Do not overbeat. Pour into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 25 minutes or until a toothpick inserted comes out clean and cake shrinks slightly from sides of pan. Cool in pan 15 minutes. Turn out onto a wire rack to complete cooling.
Sprinkle gelatin on cold water to soften. Heat V-8 juice. Pour over gelatin and stir until dissolved. Add vinegar, salt and pepper. Chill until thick; add celery and pickles.
Place chicken pieces and vegetables in bottom of greased baking dish. Pour soup and milk mixture over. Bake in a 350° oven until chicken is tender.
Graham Cracker Crust: Mix crumbs, sugar and melted oleo. Put in a 9 x 13-inch pan. Set in refrigerator for 1/2 hour.
Mix clam liquor, milk, salt and pepper together. Mix and sift flour and baking powder and add to first mixture. Add beaten eggs. Put clams in batter and cook 4 to 6 minutes.
Cream margarine and powdered sugar. Slowly add flour. Follow with nuts and vanilla. Shape into small balls and bake 15 to 18 minutes on an ungreased cookie sheet at 325°.
Butter a 9 x 9 x 2-inch baking pan. Spread pecans in pan. Heat sugar and butter until boiling, stirring constantly, for 7 minutes. Immediately spread over nuts in pan. Sprinkle chocolate pieces over hot mixture. Place baking sheet over pan to contain heat and melt chocolate. Spread melted chocolate over candy. While hot, cut into 1 1/2-inch squares. Chill until firm. Makes 3 dozen.
Cook chicken with salt, pepper, onion and celery seed (season according to your taste). Once chicken is done, set aside the broth and debone chicken. Mix chicken, all can items and salt and pepper to taste. Add some broth a little at a time so that mixture is creamy. Cook mixture together until all seasonings have blended together. Place crushed chips along the bottom of a casserole dish. Pour mixture on top and cheese. Bake at 350° until cheese has melted.
Saute celery, onion and pepper in margarine. Stir in cornbread, squash and milk. Add soup; mix well. Bake in casserole at 350° until browned.
Cream shortening and sugar. Add peanut butter, then egg. Sift together flour, soda and salt and gradually add to mixture. Add vanilla. Form into rolls about 1 1/2-inch diameter. (May be refrigerated at this point.) Slice 3/8 to 1/4-inch thick and place slices on baking sheet. Press down about half way with fork. Bake at 350° for 10 to 12 minutes.
Cream butter, shortening and sugar well until very light and fluffy. Add flavoring. Add eggs, one at a time, and beat well. Add alternately the measured flour and baking powder with milk. Pour into prepared tube pan.
Melt together butter and chocolate chips. Mix with other ingredients. Pour into buttered Pyrex dish. Sit in a refrigerator until hard.
Dice and cook potatoes; drain. Saute diced onions with paprika. Add lots of chopped fresh parsley. Salt and pepper. Toss over cooked potatoes. Serve hot as side dish.
Drain and mix all vegetable ingredients together. Add grated cheese on top of vegetables. Melt butter; add cracker crumbs and butter together. Sprinkle over mixture. Bake at 350° for 45 minutes.
Layer 1/2 the tortilla chips on bottom of dish. Combine soups and Ro-Tel tomatoes and pour 1/2 over chips. Layer 1/2 of meat and cheese on top and continue to layer the rest in the same order. Bake for 30 minutes at 350°.
Combine first 3 ingredients. Add remaining ingredients, mixing well. Pour	into well-greased 8-inch baking pan. Bake at 450° for 20 to 25 minutes or until golden.
Mix first 4 ingredients; stir in milk. Cook over moderate heat until it thickens and boils 1 minute. Remove from heat. Stir half of mixture into beaten yolks. Return to mixture and boil 1 minute. Add butter. Pour into baked pie shell.
Combine all in large punch bowl with lemon slices and ice cubes; stir and serve.
Cook the flour and oil in frying pan. Add the remaining ingredients, adding meat as desired. Excellent use for leftover fish after filleting, cooking and deboning.
Pop enough popcorn for 6 quarts. Pour preceding ingredients over popped corn. Bake 1 hour at 250°. Stir every 20 minutes.
Preheat oven to 325°. Cream the butter and sugars until light and fluffy. Add egg and oil. Mix well. Add oats, corn flakes, coconut and nuts. Mix well after each. Add vanilla. Mix and stir well. Mix dry ingredients. Add to creamed mixture, mixing well. Form into balls about the size of walnuts. Place on ungreased cookie sheets. Flatten with fork dipped in water. Bake for 12 minutes. Allow to cool on cookie sheets for a few minutes. You can sprinkle with sugar while warm.
Brown meat in skillet. Add onion and cook until tender. Preheat oven to 350°. Pour melted butter in 2 1/2-quart dish. Toss cooked spaghetti in melted butter. Add meat, onion, mushrooms, oregano, salt, tomato paste and water. Toss with spaghetti. Top with cheeses. Bake for 20 to 30 minutes at 350° until spaghetti is brown and bubbly. Serves 6.
Boil chicken with chopped onions and celery. Take bones out. Mix with cornbread and chicken with broth. Add eggs with salt and pepper to taste. Pour into baking dish and bake.
Beat eggs, milk, salt and flour until smooth. Let batter rest. Combine sugar and cinnamon; sprinkle over apples and toss to mix. Butter generously 2 (9-inch) pie pans. Divide apples between pans. Stir batter and pour over apples (about 1 cup to each pan). Bake in preheated 375° oven for 30 to 40 minutes or until pancakes are golden brown, puffed and set. Serve with whipped cream or apple syrup.
Combine first 3 ingredients. Add oil and mix until blended. Add remaining ingredients. Mix thoroughly. Grease and fill 4 small loaf pans 3/4 full. Bake 1 hour at 350°.
Put the cheese and pimentos through a food grinder (do not use a blender). Then cook in a double boiler the following dressing.
In a glass bowl or heavy-duty plastic bag, combine lemon juice, oil onion, thyme, salt and pepper. Add meat; stir or shake to coat. Cover or seal and refrigerate six (6) hours or overnight. Cut peppers into 1-inch squares and thread onto skewers alternately with meat. Grill over hot coals, turning often, for 12 to 15 minutes or until the meat reaches desired doneness.
Boil sugar, Karo, peanuts and milk together to soft ball stage. The peanuts will crackle and pop. Add remaining ingredients, cool and beat until it will hold it's shape. Drop by spoonfuls onto a buttered pan to harden.
Cut onion and brown in hot fat. Add beans and tomatoes. Simmer 5 minutes. Break beef into small chunks. Add to mixture and cook 5 minutes more. Season with salt and pepper. Serves 4.
Mix all ingredients in order given. Thoroughly stir together. Cover and refrigerate. (Make sure spinach is dry.) When ready to serve, place bread on serving plate. Fill center with dip and place the bread pieces around the plate to dip with. Attractive and very good.
In a shallow dish, combine juices, A. 1., honey, pepper and garlic powder. Add meat, turning to coat. Cover; marinate in refrigerator for 6 to 24 hours, turning once.
Cream sugar and butter. Add eggs. Add sweet milk and vanilla. Pour over grated sweet potatoes. Mix thoroughly. Pour into large baking dish. Bake in hot oven about 450 degrees for 30 minutes, stirring about every 10 minutes. Lower the temperature to 400 degrees and continue baking, stirring occasionally, for another thirty minutes, or until thick. Mixture will rise during early baking and will bubble, then it will cook down. This will begin to brown along edges and across top.
In small skillet, melt butter. Add onion. Cook and stir over medium heat until tender. Stir in 3 tablespoons flour, garlic powder and cayenne. Cook until mixture thickens, stirring constantly. Transfer mixture to medium mixing bowl. Add ham, sauerkraut, cheese, egg and parsley. Mix thoroughly. Refrigerate for at least 30 minutes.
Stir water into jello in bowl 2 minutes until dissolved. Mix water and ice to make 1 1/4 cups. Stir into jello to thicken. Remove any remaining ice. Stir in whipped topping until smooth. Refrigerate 10 minutes or until mixture will mound. Spoon into crust. Refrigerate 4 hours or until firm. Garnish with additional whipped topping, if desired. Makes 8 servings.
Saut olive oil, chopped onions and garlic. Add tomatoes, tomato sauce, tomato paste, water, basil, salt and pepper. Simmer on low heat for 1 hour. Cook lasagna noodles (drain). Mix in bowl Ricotta cheese with parsley and oregano, Mozzarella cheese and Parmesan cheese. In a 13 x 9-inch oblong pan, layer ingredients, starting and ending with the sauce.
Cook tortellini as directed on package. Saute mushrooms in butter. Add ham. Cook 1 minute. Reserve liquid. Remove ham and mushrooms. Make Alfredo Sauce with reserved liquid, half and half and Parmesan cheese. Add peas, ham and mushrooms. Cook over low heat for 5 minutes, stirring constantly. Add tortellini. Blend thoroughly. Serve.
Cut up fine. Mix with 2 cups of salt. Hang in large cloth bag to drip. (I use a pillow case.) Let drip 24 hours.
Mix pretzels, 1/4 cup sugar and butter. Press into 13 x 9-inch baking dish. Bake at 350° for 10 minutes. Cool crust.
Mix sugar, salt and flour. Cut in Crisco. Mix egg, vinegar and water. Add to flour mixture.
Layer the lettuce, mayonnaise (salad dressing), sugar, peas, onion and cheese. Refrigerate for 10 hours. Before serving, layer bacon and eggs.
Reconstitute cranberry juice and lemonade per directions on cans. Add orange juice concentrate. Just before serving, add the club soda. Mix and serve chilled. Makes 25 to 30 (4 ounce) servings.
Combine beans, corn, celery and picante sauce. Set out at room temperature 1 hour before serving. To serve immediately, defrost corn in microwave. Cook on High for half of recommended cooking time or cook in boiling water according to package directions. Drain and cool slightly before adding to salad. Garnish with fresh cilantro leaves, if desired.
Crack two hard eggs in a cup or pot. Put a little bit of milk in the same cup or pot with the two cracked eggs. Melt butter in another big pot. Pour eggs in. While cooking, add as much salt as you want. When cooked enough, take out.
Cream first three ingredients. Add remaining ingredients to creamed mixture. Drop by spoonfuls on cookie sheets. Bake at 350° for 10 to 12 minutes or until golden.
Melt margarine in 8 x 8 inch pan. Mix flour, sugar and milk together. Pour batter into buttered pan. Pour fruit, with a little juice, on top. Bake at 350 degrees until done (25-30 minutes). Serve with ice cream.
Mix together mayo, sugar and 2 tablespoons vinegar to dissolve sugar. Let stand 30 minutes. Stir and pour over broccoli, onions and sunflower seeds. Top with bacon.
Line pie pan with crust and fill with sliced peaches. Sprinkle cinnamon over peaches. Beat eggs well, add sugar, flour and shortening. Pour over peaches. Bake at 400° for 15 minutes, then at 325° for 40 minutes. A crust will form over top of pie.
Cook wild rice mix in chicken broth. Combine with all remaining ingredients. Pour into 9 x 13-inch baking dish and bake 50 minutes at 350°. Serves 10.
Preheat oven to 375°. In a medium bowl, combine Ricotta cheese, egg, Parmesan cheese and garlic powder. Spread 1/3 of spaghetti sauce over bottom of a baking dish. Cover with 3 uncooked noodles. Top with half Ricotta cheese mixture and then sprinkle with 1 cup Mozzarella cheese. Repeat steps until all noodles are used. Cover with foil and bake 45 to 50 minutes or until noodles are tender.
Cook bacon in skillet until crisp; drain reserving 2 tablespoons bacon drippings. Add corn, 1 1/2 cups water, sugar and salt to bacon drippings in skillet. Bring to a boil. Simmer, covered, for 20 to 25 minutes, stirring occasionally. Combine cornstarch and 1 tablespoon water in bowl; mix well. Stir into corn mixture. Cook 1 minute, stirring constantly. Pour into serving bowl. Crumble bacon over top.
Cut up chicken; simmer in soy sauce or olive oil until semi-done. Cut up carrots and put in chicken (add 1 chicken cube dissolved in 3/4 cup of water). Add broccoli, cauliflower and green onions (optional). Simmer until tender. Cook rice and put into mixture; add soy sauce as needed.
Saute garlic clove, onion and pepper together in olive oil. Add cooked, cubed squash, tomatoes, oregano, basil and salt and pepper. Serve over rice or noodles.
Mix first 4 ingredients. Put apples in a baking pan. Pour mixture over apples. Melt butter, then pour over apples. Sprinkle with cinnamon. Bake at 350° for 20 minutes.
Dissolve Jell-O in hot water. Combine dissolved jello with pie filling and crushed pineapple. When almost set, stir in whipping cream and nuts.
Cut potatoes into 1/8-inch rounds and layer in casserole dish or baking pan which has been greased. Alternate potatoes and chopped onion in layers and season each layer. Top last layer with pork chops and pour cream of mushroom soup over entire casserole. Bake at 350° for approximately 1 to 1 1/2 hours or until potatoes are cooked through.
Arrange greens in a shallow bowl. Top with olives, onions, Prosciutto and cheese. In a saucepan, roast garlic in the olive oil over a low heat. Add sugar, then vinegars. Pour over the salad while still warm.
Beat the first 4 ingredients until smooth. Spread filling across each slice of bread, then stack 4 slices on top of one another. Cut off crusts. Cut each in fourths. Ice the sides of each square. Freeze. Bake, frozen, in a 350° oven for 15 minutes.
Pour 2 cups boiling water over 100% Bran. Set aside. Cream the shortening, sugar and eggs. Sift and add flour, soda and salt into egg mixture. Add cooled Bran mixture. Stir in buttermilk and All-Bran. Bake in greased muffin tins at 400° about 20 to 22 minutes. Keep batter in refrigerator. Do not stir batter when you take some out! Makes 6 dozen muffins.
Brown hamburger. Add taco seasoning, refried beans and chili. Crush chips and place in 9 x 13-inch pan. Put meat on top and cover with cheese. Bake at 350° until cheese melts.
In mixing bowl, stir together flour, cinnamon, baking powder, salt, nutmeg and baking soda; set aside. In a mixing bowl, beat together sugar, shredded zucchini and egg. Add oil and lemon peel; mix well. Stir flour mixture into zucchini mixture. Gently fold in chopped nuts. Turn batter into a greased 8 x 4 x 2-inch loaf pan. Bake at 350° for 55 to 60 minutes. Cool in pan for 10 minutes. Remove from pan. Cool thoroughly on a rack. Wrap and store overnight before slicing. Makes 1 loaf.
Mix graham cracker crumbs, butter and sugar together. Press into a 9-inch pie pan. Chill. Pour sour cream and cold milk into a mixing bowl. Add the cream cheese and instant pudding. Beat with electric mixer for 1 minute or until smooth. Pour cheese mixture into the prepared pie crust. Chill until set. Garnish with a thin "frosting" of sour cream, if desired.
Mix all ingredients together. Bake 30 minutes in a 350° oven or until it bubbles.
Melt chocolate and butter over low heat. Add sugar, salt and vanilla. Let cool. Add crumbs, nuts and marshmallows. Mix well. Spread in buttered 8 x 8-inch pan. Chill several hours. Yum! Yum!
Combine 1 cup regular flour, less 2 teaspoons. Add baking powder and salt.
Mix all together and bake in greased pan (9 x 5-inch) or 12-cup muffin pan at 425° until golden brown, about 25 minutes.
Mix beef, noodles and onion. Mix soup and milk; pour over noodles, etc. Pour into pan and spread with grated cheese. Bake 30 minutes in 350° oven.
Mix and sift dry ingredients. Add oil, eggs, chocolate chips and nuts. Pour into greased pan and bake at 325° for 25 to 35 minutes. Let cool and cut into squares.
Mix all ingredients and drop by spoonful into hot oil, enough oil to cover bottom of	pan good. Fry until golden brown on both sides.
Heat oven to 300°. In medium saucepan, combine chocolate chips and butter. Cook and stir over very low heat until melted and smooth. Add Eagle Brand milk; mix well. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon of dough around each candy hug, covering completely. Place 1 inch apart on ungreased cookie sheet. Bake 6 to 8 minutes. Cookies will be soft and shiny. Remove; cool.
Combine in large bowl. Mix until well blended. Batter may be a little lumpy. Grease and flour 2 loaf pans. Pour mixture into loaf pans evenly and bake at 350° for 40 to 45 minutes.
Start heating oven to 375°. Sift flour with baking powder. Mix margarine with cheese. Add granulated sugar and mix thoroughly. Add egg, lemon rind and 1 tablespoon juice; mix well. Mix in flour mixture. Refrigerate 1/2 hour. Force dough through ribbon disk of cookie press onto ungreased cold cookie sheet (or drop by teaspoon). Bake 8 to 10 minutes or until golden. Mix confectioners sugar with 2 tablespoons lemon juice. When cookies are cool, dip one end of each in frosting, then pecans.
Place ingredients in food processor, cover and process with metal blade until smooth. Serve with assorted crackers and vegetable dippers. Or cover and store in refrigerator until ready to use. Stir before serving. Makes 1 1/2 cups.
Rinse can out with about a cup or a little more of water and add to bean mixture. Bake in 375° oven for 2 to 2 1/2 hours.
Mix cheeses, garlic salt and onion together. Fold in pimentos. Chill until stiff. Roll into ball and roll in chopped pecans, if desired. Ball can be rolled in chopped parsley or chives, also.
Mix milk, sugar and salt in 2-quart saucepan. Heat to boiling over low heat. Boil and stir 3 minutes or until candy thermometer reads 225°. Remove from heat, add marshmallows, chocolate chips, vanilla and nuts, stirring until marshmallows and chocolate are melted. Pour into buttered square pan (9 x 9 x 2-inch). Refrigerate until firm. Cut into 1 1/2-inch squares. Makes 3 dozen.
Cut into thirds, 6 slices. Melt butter. Brush on bread. Sprinkle with garlic, sesame seed and caraway seed. Bake 1 hour at 250°.
Mix sugar, flour, baking soda, cocoa and salt. Add vinegar, oil, water and vanilla. Mix well and pour into a 9 x 12-inch greased baking pan.
Mix first 5 ingredients with a fork until well mixed. Cut tops off peppers and remove seeds. Fill with chopped meat mixture (do not pack into peppers). Place side by side in large Dutch oven pot. Mix the 2 cans of soup together. Pour tomato soup over peppers. Bring to a boil; reduce heat. Cover and simmer 1 hour.
In food processor or blender, combine all ingredients; process to smooth puree. In a 12-inch nonstick skillet over medium heat, heat 1 tablespoon vegetable oil (preferably canola). Add tomato mixture and granulated sugar. Cook about 4 minutes, stirring frequently, until sauce is slightly thickened. Makes about 2 cups.
Mix together in bowl and put back into sour cream container until serving time. Will keep for 2 weeks.
Cream together Crisco, butter and the two sugars. Add egg and vanilla. Sift together and add dry ingredients. Add the chocolate chips and nuts and bake at 350° just until done.
Mix condensed milk and lemon juice in large bowl. Add the cherry pie filling and pineapple; mix well. Stir in the vanilla. Add Cool Whip and pecans. Chill in refrigerator at least 1 hour before serving.
In a large 2-inch deep serving dish, place refried beans evenly on bottom. Spread 1/2 package taco seasoning over beans as well as a dash of Tabasco sauce. Spread salsa evenly over beans, then sprinkle half of the olives. Spread sour cream over the olives and then spread guacamole dip. Layer lettuce over the guacamole and then sprinkle tomato and olives. Sprinkle cheese on last. Serve fresh or chilled.
Place bread crumbs in bottom of 9 x 13-inch pan. Combine cheese, eggs, milk and soup. Pour over bread crumbs. Sprinkle sausage over top. Refrigerate overnight. Bake at 325° for 1 1/2 hours.
Combine tomato sauce, brown sugar, vinegar and mustard in a small bowl. Set aside. Combine egg, onion, cracker crumbs, ground beef, salt and pepper in a mixing bowl. Add 1/2 cup of the tomato mixture and blend thoroughly. Shape into an oval loaf and place in an oblong baking dish. Make a depression in top of loaf. Pour remaining tomato sauce over top of meat. Bake at 350° for 1 hour.
Mix condensed milk, egg yolks and lemon juice and pulp together until it begins to thicken. Pour into pie crust and top with Cool Whip. Refrigerate for at least 3 to 4 hours so that it will set up.
Into double boiler, put the milk to get hot (not boil). Beat the eggs and add sugar and mix well. Pour a small portion of hot milk into egg mixture, then add back into milk in double boiler, stirring until thickened. Add vanilla flavoring. Set aside to cool the custard before serving.
Boil squash in salted water until cooked but not too soft. Fry minced onion in butter until slightly yellow. Add to squash and season with salt and pepper; add a dash of oregano. Heat sour cream. Rub flour with small amount of the cream. Stir into the whole, a little at a time. Add almonds; stir until sauce thickens. Pour over squash and mix well. We put the mixture in a casserole. Turn it into the oven for further heating and browning and add parsley or chives just before serving.
Dissolve yeast in water. Let set 5 minutes. Add oil. Add dry ingredients. Add milk; mix. Knead. Place in a greased bowl. Cover and refrigerate. Pinch into biscuits and place on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.