HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thoroughly blend all ingredients. Pour into 9-inch unbaked pie shell. Bake at 450° for 20 minutes, then at 350° for 20 minutes or until knife inserted comes out clean. Makes 1 pie.
Mix all ingredients and let come to a boil. Let cool. Mix with fresh strawberries and put in baked (cool) pie shell. Top with cream.
Cover green and red cabbage with cold water combined with 1 teaspoon salt. Let soak 1 hour. In large bowl, combine mayonnaise, vinegar, sugar and remaining salt. Add drained cabbage, carrot, olives and green pepper; toss lightly. Refrigerate, covered, several hours before serving.
Place all prepared vegetables on a large platter that has been covered with lettuce leaves. Serves 8 to 10. Serve with any meal.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. Mix all ingredients together. Spread in pan and bake until golden brown for 25 minutes. Cut in triangles (2 x 1-inch), if desired.
Boil carrots in salt water until tender and cool. Alternate carrots, pepper and onions in dish. Combine remaining ingredients, beat until well blended and pour over vegetables and refrigerate.
Preheat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2-inch loaf pan. Stir together flour, sugar, baking powder, baking soda, cereal and nuts. Combine egg, oil, water, bananas and vanilla. Add all at once to dry ingredients. Stir just to moisten. Spread evenly into pan. Bake 50 to 55 minutes. Let cool 15 minutes before removing from pan. Makes 1 loaf.
Mix first 6 ingredients together real well. Fold in hash browns which have been partially thawed. Pour into a greased 9 x 13-inch casserole dish. Top with 1 1/2 cups crushed cornflakes mixed with 1 stick melted margarine. Bake uncovered for 45 minutes in a preheated oven at 350°.
Drop by spoonfuls into chicken stew. Dip spoon into boiled stew first (the dough will slide off easier). Cover pan and cook 15 minutes. Serves 4 to 6.
In a small saucepan, combine sugar, butter and milk. Boil for 1 minute, stirring constantly. Remove from heat. Stir in chocolate pieces until smooth. Pour over partially cooled cake. Cut into squares immediately after frosting. This is a moist cake. Covered, it keeps well in a cool place.
Sift together sugar and cocoa. Add salt, melted butter and eggs. Add milk. Mix well. Pour equally into 2 Johnson's Redicrust graham cracker shells. Bake at 325° for 45 minutes to 1 hour until firm. Chill and serve with Cool Whip.
Boil potatoes, drain and add sour cream, cream cheese, onion salt, butter, salt and pepper.
Combine Jello with water per package instructions. Stir in remaining ingredients and congeal.
Heat oven to 350°. Grease 2 loaf pans. Beat all ingredients in a large bowl on low speed, scraping bowl constantly 30 seconds. Beat on medium speed, scraping bowl frequently, 45 seconds. Pour into pans. Bake until wooden pick inserted halfway in center and sides come out clean (50 to 60 minutes). Cool completely before slicing.
In punch bowl, combine lemonade, orange juice, sparkling water, and ginger ale. Stir until blended. Add strawberries. Serve at once. Makes 24 punch cup servings.
Saute onions in bacon drippings. Combine all ingredients except bacon in greased 1 1/2-quart casserole and mix well. Top with crumbled bacon. Bake at 350° for 45 minutes. Yield: 6 to 8 servings.
Heat oil in small saucepan while preparing salmon. Pan should be 1/2 full of oil. Drain salmon, saving juice. Add flour and egg to salmon. Add heaping teaspoon baking powder to salmon juice. Let foam 30 seconds, then pour back over salmon. Drop by teaspoons into oil; fry until brown. Serves 4.
Heat oven to 375°. In small bowl, mix graham cracker crumbs, flour and baking powder. In large mixer bowl, beat condensed milk and butter until smooth. Add graham cracker crumb mixture. Mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9 to 10 minutes or until lightly browned. Store, loosely covered, at room temperature. Makes about 3 dozen.
Combine all ingredients well. Bake at 350° (uncovered) for 30 minutes, or until casserole starts to bubble. Top with bread crumbs and serve.
Mix together in large bowl, butter, brown sugar, sugar, vanilla and egg. In separate bowl, combine flour, soda and salt. Gradually add to other mixture, stirring after each addition. Add remaining ingredients. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Preheat oven to 350°. Grease a Pyrex pie dish. In top of a double boiler, melt chocolate with butter. Remove from heat and add remaining ingredients; pour into pie dish. Bake at 350° for 20 - 30 minutes, until a toothpick inserted in center comes out almost clean. Cool on wire rack. Serve with ice cream.
Mix all together and pour over crumble mix. Bake 35 to 40 minutes in 325° oven. Cake will rise then go flat during baking.
Combine fruits. Add pectin over high heat and stir to boiling. Add sugar and bring to rolling boil for 2 minutes. Stir after removing from heat. Ladle into hot, sterilized jars and seal.
Sift together dry ingredients. Add shortening, milk (2/3) and vanilla. Mix until smooth stiff batter. Add eggs and 1/3 milk. Mix to smooth batter. Pour into 2 (8-inch) greased cake pans. Cool and ice.
Saute several slices of diced bacon until crisp; set aside. Saute onion in part of the fat. Add potatoes. Cover and cook until tender in boiling water. Add pieces of whitefish, raw or previously cooked. Add milk or half and half. Season with salt and pepper or bouillon cubes. Serve with diced bacon sprinkled on top of chowder.
Preheat oven to 375°. In large mixer bowl, beat condensed milk and peanut butter until smooth. Add Bisquick baking mix and vanilla. Mix well. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheet. Flatten with fork. Bake 6 to 8 minutes or until lightly browned. Makes 5 dozen.
Mix all ingredients in a 5 x 9-inch baking dish. Cook at 325° for 45 minutes. Serve warm with crackers or fresh bread.
Cut angel food cake into small cubes. Place in a large 4-cup serving bowl and set aside. Combine sour cream, milk and powdered sugar, stirring until smooth.
Melt butter in a large saucepan over medium heat. Add onion. Saute until glazed, but not browned, 2 to 3 minutes. Add rice. Toss with a fork 2 to 3 minutes until rice is glazed. Pour in wine and 2 1/2 cups broth. Cover and reduce heat. Simmer until rice is tender and broth is absorbed, about 20 minutes.
Mix sugar, butter and milk. Boil over hot flame until it reaches rolling boil that cannot be stirred down. Add vanilla. Beat, add oats and any other extras. Drop quickly on greased sheets to cool. Makes 3 to 4 dozen teaspoon-sized drops.
Beat eggs with mixer. Add oil and beat until creamy. Gradually add sugar and all other ingredients at low speed.
Mix flour and salt. Mix eggs, oil and water together. Add to flour. Separate dough into 3 balls. Roll out very thin on floured board. Let set 20 minutes. Boil chicken breasts until tender; debone. In broth, add cans of broth, oleo and oil. Bring to boil. Drop in dumplings. Cook on medium heat about 30 minutes, uncovered. Let set for 1 to 2 hours before eating.
Preheat oven to 350°. Pinch off 1/4 of dough from first loaf and add to second. Roll out this larger piece of dough on a floured board to fit inside and up edges of a 9 x 13-inch baking pan. Stretch dough to fit pan. Set aside.
Cook all ingredients, except cheese and milk. Remove from heat and mash vegetables slightly. Add milk and thicken.
Sift flour, baking powder and salt together. Combine brown sugar and butter in an 8-inch frying pan or cake pan. Stir over low heat until thoroughly mixed. Arrange fruit in this mixture. Stir sugar slowly into beaten egg yolks and add hot water slowly. Beat well. Add vanilla and sifted dry ingredients, mixing well. Fold in stiffly beaten egg whites.
Grate the 2 pears. Beat eggs until light and fluffy. Add oil, sugar, lemon peel, vanilla and pears. Mix well. Sift together dry ingredients and add to first mixture. Stir in nuts. Pour into 2 or 3 loaf pans and bake at 325° for 50 to 60 minutes.
Cream butter, add sugar and eggs and beat. Add vanilla and baking powder. Make a well, knead and shape into S and O. Bake approximately 10 minutes at 400°.
Mix pudding until thick using 3 cups milk. Spread on previous mixture. Then spread Cool Whip over top and sprinkle nuts or grated chocolate over top. Keep refrigerated.
Cut the squash down the middle; scoop out seeds and place it face down in an oiled pan. Bake at 375° for about 35 minutes, until soft. Cool; scoop out seeds and mash. Saute the onion and garlic in butter. When the onion is translucent, add the chopped peppers. Saute until peppers are just underdone. Beat eggs with buttermilk or yogurt. Crumble in Feta cheese. Combine everything and mix well. Add salt, peppers or hot sauce to taste. Spread into buttered casserole. Top with seeds or nuts and bake at 375°, covered 25 minutes and uncovered 10 minutes.
Make cake according to directions in a 9 x 13-inch pan. Let cool. Poke cake with fork. Mix jello with 1 cup hot water and 1/2 cup cold. Put jello in refrigerator for 1/2 hour. Spoon over cooled cake.
Chop cauliflower into small flowerets. Combine mayonnaise, celery salt and garlic salt. Mix with remaining ingredients and refrigerate several hours.
Saute onion in margarine until clear; do not brown. Add cream of chicken soup; blend well. Mix all other ingredients. Place in an 8 x 8 x 2-inch casserole dish. Cover top with shredded cheese. Bake in preheated 350° oven for 25 minutes. Serves 8.
Place all tea bags in 6 to 8 cups of water. Place in microwave oven and cook on High for 13 minutes. Let steep 1 to 2 hours. Remove tea bags (do not squeeze bags as they will make your tea bitter) and pour contents into a 1 gallon pitcher. Finish filling pitcher with cold water and sweeten to taste. Pour into glass filled with ice and enjoy!
Heat in top of a double boiler the cream. Beat together egg yolks and granulated sugar; gradually beat in hot cream. Blend in vanilla. Pour into flat-bottomed 2-quart casserole and set in pan of hot water. Bake, uncovered, in a 325° oven for 45 to 50 minutes or until set. Sprinkle top with 1/3 cup maple sugar; broil for 1 to 2 minutes. Serve chilled. Makes 6 to 8 servings.
Cook broccoli according to package directions. Drain completely. Put back into pan. Add half and half; heat slowly. Cut cheese into chunks and add broccoli mixture. Stir until cheese melts. Do not boil.
Mix first 6 ingredients together in blender. Process until smooth. Stir this sauce into shrimp. Refrigerate and serve on lettuce with tomatoes. Use dill as an extra garnish.
Mix all ingredients together. Bake for 20 to 30 minutes at 350°. Five minutes before done, sprinkle rest of French onions on top.
Put sherbet in punch bowl. Pour Sprite over sherbet. Pale, lovely shade of green. To have other pastel colors, change from lime to any flavor you choose.
Heat 1 tablespoon of oil and fry eggs on both sides. Remove eggs and shred. Heat remaining oil and brown onion and rice. Add shrimp, stirring while cooking until they turn pink. Add remaining ingredients and stir well until thoroughly heated, about 5 to 8 minutes. Serve topped with shredded eggs. Makes 6 servings.
Cream sugar and butter well. Stir in eggs and sour cream. Add the dry ingredients which have been sifted together and vanilla. Mix well. Chill several hours. May be dropped or rolled and cut 1/4-inch thick. Sprinkle with sugar or cinnamon sugar. Top with nuts or raisins (optional). Bake for 8 to 10 minutes at 350°. Makes about 60 cookies.
Add gradually 1 1/4 to 1 1/2 cups flour to form dough. Mix well after each addition. Fill well-greased muffin pan 1/2 full. Cover and let raise in warm place until light and doubled in size, 1 to 1 1/2 hours. Bake at 375° in oven 12 to 15 minutes or until deep brown. Makes 1 dozen rolls.
Squeeze thawed frozen spinach by hand or in paper toweling to remove all moisture. Combine spinach, sour cream, yogurt, parsley, green onion, salt and pepper to taste in a small bowl. Cover and refrigerate for at least 4 hours or overnight to blend flavors.
Mix oil, vinegar, water, ketchup and sugar. Add remaining ingredients to taste. Thickens while it cooks. Great with chicken or steak.
Fry and drain sausage, crumble. In large bowl, beat eggs and add remaining ingredients. Mix well. Pour into buttered 7 x 11 inch pan and refrigerate overnight. Bake at 350° for 40 to 45 minutes, until bubbly and lightly browned. Serves 6.
Melt butter in deep baking dish. Beat the ingredients together, then pour over melted butter. Do not stir. Add at least 3 cups peaches (or whatever fruit you prefer). Do not stir. Sprinkle over this 1 cup sugar. Do not stir. Bake at 325° for 1 hour.
Beat eggs. Add sour cream, then the corn and muffin mix. Add butter last. Grease 9 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes until center is set.
Cut round roast into 1-inch cubes; set aside. Combine Zinfandel, garlic, oregano and lemon juice. Mix well. Add marinade to round roast. Marinate overnight. Prepare using any favorite roast recipe.
Pour the hot water over the raisins and cranberries and cook until the cranberries burst, then add the sugar and flour. Take from stove. Add vanilla. Bake with two crusts. This makes 1 pie.
Pound each chicken breast flat; salt and pepper. Place 1 slice cheese and ham on chicken breast and roll up; secure with toothpick. Add oil to bottom of frypan; slowly brown the chicken pieces on all sides. Remove from pan; drain oil from pan. Pour cream of chicken soup and 1/2 cup milk into the pan; stir on medium heat until sauce loosens. Add finely chopped onion; simmer 10 minutes. Add chicken breasts to sauce; spoon sauce over chicken. Heat/simmer 15 minutes or until tender. Makes 4 generous servings.
Wash and stem strawberries. Put in bowl with cream cheese, sugar and lemon juice. Crush together with pastry blender until well blended. Stir in drained fruit cocktail. Whip cream until stiff. Fold into fruit mixture. Pour into quart containers and freeze.
Dissolve jello	in hot water. Blend in cream cheese. Add all other ingredients. Pour into mold and congeal.
Mix first 3 ingredients and let set 1/2 to 1 hour over low heat. Melt butter/margarine and add flour to make a paste. Add other mixture and cook until melted and creamy. Add caraway seed and put into buttered dish. Serve with crackers.
Beat together liquid ingredients. Sift together dry ingredients. Add dry ingredients to liquid ingredients; mix well. Cook on hot griddle until both sides are golden brown. Makes 10 pancakes.
Combine the first 5 ingredients and mix well. Add remaining ingredients. Let stand at room temperature for 30 minutes. Cook over moderate heat. Serves 4.
Mix the first 3 ingredients like pie crust and put in bottom of 9 x 13-inch pan. Spread out evenly and bake 10 minutes at 350°. Have ready the remaining ingredients. Mix the rest of ingredients together well and pour over first mixture. Bake 30 minutes at 300°.
Mix all filling ingredients in a bowl. Pour into the unbaked pie shell. Dot with butter and pour cup of boiling water over the mixture. Put on top crust and bake at 425 F for 30 minutes. This tastes surprisingly like apple pie.
Mix pineapple and sugar. Bring to a boil. Add jello; dissolve and then add 2 cups cold water. Chill until thick. Fold in cheese, nuts and Cool Whip.
Sift together first 3 ingredients. Mix shortening with next 6 ingredients. Mix in flour mixture, then oats. Press and mold into 2 rolls. Wrap and chill. Bake 8 to 10 minutes at 400°. Yields 4 dozen.
Mix flour, chopped nuts and melted margarine. Place in a deep baking dish and bake for 20 to 25 minutes at 350°. Cool.
Preheat oven to 350 degrees. Line 6 giant muffin cups with foil. Spray foil with nonstick cooking spray. In a large bowl stir together warm spaghetti and margarine. Add Parmesan cheese and eggs. Then toss with a fork to combine. Divide spaghetti mixture and spoon into bottom of muffin cups forming a nest. Spread cottage cheese over spaghetti (about 1 1/2 Tbsp. per muffin). Set aside.
Spread pie filling in Pyrex baking dish. Pour lemon juice over fruit filling. Mix cake mix, margarine and nuts together. Sprinkle over top of fruit filling. Bake until brown. Bake at 350° for 30 minutes.
Saute mushrooms and onions in 2 tablespoons butter; remove from pan. Trim fat and bone from steak. Cut into strips. Melt additional butter (2 tablespoons) in pan. Toss strips of meat in flour. Brown meat in butter. Add salt and bouillon cubes. Simmer, stirring occasionally, until meat is tender, about 1 1/4 hours. Add mushrooms, onions and sour cream. Heat and serve over noodles or rice. Serves 6.
Cream butter and sugar. Bet eggs and add other ingredients, mixing well and adding nuts last. Roll into 2 long rolls and refrigerate overnight. Slice and bake as needed. Bake at 350° for 10 to 12 minutes. Butter must be used instead of shortening.
Wash and slice potatoes like chips (leave skins on). Preheat shallow pan with 2 tablespoons oil/butter. Layer potatoes. Season with salt and pepper. Bake for 30 minutes at 375°. Remove and turn potatoes over. Bake an additional 15 to 20 minutes. Before removing, you may sprinkle with Parmesan cheese.
Roll tips in flour and salt. Pan-fry onions and garlic in oil. Remove and add meat, browning evenly. Place meat in casserole dish. Combine 2 tablespoons flour with drippings in pan. Add beef broth and Worcestershire sauce. Cook until thickened. Add onions, mushrooms and garlic and pour over beef tips. Bake 1 1/2 hours at 350°, covered. When done, mix sour cream with gravy in casserole and reheat. Serve over hot noodles. Add a little sour cream to moisten and flavor noodles.
Mix flour, mustard and salt. Sprinkle one side of beef steak with half the mixture. Pound in. Repeat on other side. Cut beef into 6 pieces. Heat oil in 10-inch skillet. Cook beef over medium heat until brown. Add tomatoes and garlic. Break up tomatoes. Bring to a boil. Reduce heat and cover. Simmer until beef is tender (approximately 1 1/4 hours).
Heat water, salt and butter to a boil; remove from heat. Stir in milk and flakes. Add mayonnaise and whip until creamy.
Peel potatoes; grate or run through fine food chopper. Add remaining ingredients and mix. Heat oil in a skillet. Spoon batter into skillet until brown on one side, then flip over and brown on other side. Drain on paper towel and serve hot. Amount of flour will vary with the water content of potatoes.
Mix all, but mushroom soup, and mold in a loaf pan. Refrigerate overnight. Unmold and slice mixture. Fry until brown on both sides. Put in baking dish. Mix 2 cans of mushroom soup with two cups of water; mix well. Pour over sliced meat in baking dish. Bake at 325° for 1 hour.
In a 4-quart skillet, saute chicken, jalapeno pepper, cayenne pepper, salt and garlic in oil for approximately 20 minutes. Add chopped broccoli and continue cooking until broccoli is tender. Stir occasionally. When broccoli is tender, cook pasta according to directions. Drain pasta leaving some water on the bottom of the pan. Add oil and additional garlic to the pasta. Toss in the chicken and broccoli. Serve.
Bring to boil or cook until thick on low to medium heat. Fill a baked pie shell. Top with meringue. Bake until brown.
In large bowl, combine lemon juice and apples; toss until coated. Stir in sugar, flour, cinnamon and salt; mix well. Pour into pie shell. Cover edges with aluminum foil. Bake at 375° for 20 minutes.
Dice fillets into dime-size pieces and place in a glass bowl. Cover pieces with lime juice and marinate for 4 to 5 hours at room temperature. Drain pieces and blot off excess lime juice. Combine pieces with remaining ingredients; mix well in a glass bowl. Cover and refrigerate mixture until cold, then serve as a salad or hors d'oeuvre.
Stir dry ingredients, cut in lard until mixture looks like cornmeal, add water, making up small portions at a time. Knead mixture well, then place on biscuit board and hammer 1/2 hour. Turn dough during beating, cover with damp cloth and make out biscuits. Bake in hot oven at 450° to 475° for 17 to 20 minutes.
Fill tall glass with ice. Pour in apple and peach schnapps. Then fill up with soda.
Remove skins and pits from avocado and put the pulp in large bowl. Slice olives. Wash mushrooms, tomatoes and onions and chop into desired size of pieces. Smash avocados until smooth in bowl. Add lemon juice. Add vegetables, reserving a few to garnish with later. Add seasonings. Stir enough mayonnaise to form a dip consistency. Stir in approximately 8 ounces of salsa. Stir mixture. Make small indentation in center of dip. Fill "pool" with remaining salsa. Garnish with remaining vegetables.
In large skillet, brown meat in oil, using high heat. Add onions; saute until tender-crisp. Blend soup, bouillon, liquid from mushrooms and garlic salt; pour over steak. Add mushrooms. Reduce heat, cover and simmer for 1 hour or until steak is tender. Serve over beds of fluffy rice. Makes 6 servings.
Preheat oven to 350°. Boil noodles. Beat eggs and add with other ingredients to noodles. Place 3 or 4 tablespoons margarine in 9 x 13-inch pan and melt. Add kugel mixture and bake at 350° for 1 hour. Serve warm. Excellent with fish or pot roast. Serves 10 to 12.
In crock-pot, place jellies, sauce and mustard, then cook on low heat until melted. Add frank slices (in 1/2-inch pieces). Let cook on low heat for a few hours.
Cream the shortening and sugar in a mixer bowl until light and fluffy. Beat in eggs. Add dry ingredients; mix well. Blend in bananas, buttermilk and vanilla.
Pour just enough batter in a crepe pan to cover the bottom. Carefully turn when brown. Fill with whatever you wish. My family's favorite is strawberry jam and cottage cheese. Makes approximately 10.
Mix well and pour batter in baking dish. Pour fruit on top of batter. Bake at 350° until batter raises up through fruit and browns on top.
In a small bowl, put flour, baking soda, baking powder and salt. Set aside. In a large bowl, cream together sugars and butter, then add eggs, one at a time, then vanilla. Mix well. Stir in oatmeal and flour mixture. Add chips and nuts. Drop from spoon onto ungreased cookie sheet. Bake in a 375° oven for 7 minutes. Yields 4 to 6 dozen.
Saut in butter the onion, bell pepper and celery and set aside. In large mixing bowl, combine the soup, mayonnaise, milk and soy sauce. Add chicken with lemon juice sprinkled over the top, rice, cheese and English peas or snow peas. Add the sauted vegetables and mix together. Spray large baking dish or 2 smaller dishes with Pam and bake at 350° for 30 minutes or until completely hot. Cover with crushed potato chips and bake 10 more minutes. Freezes well.
Mix lemon cake mix (not pudding type, if possible) according to package directions. Pour in a greased and floured 9 x 13-inch pan. On top of this, put cut up rhubarb. Sprinkle with white sugar. Pour whipping cream over top. Bake for 45 minutes or until cake is done. The topping sinks to the bottom and forms a layer of custard and the cake ends up on top.
Pat crescent rolls in jelly roll pan or 2 (9 x 13-inch) Pyrex pans. Bake at 350° for 7 to 8 minutes until lightly brown. Cool. Mix salad dressing, sour cream, cream cheese and Ranch mix. Spread on cool crust. Mix veggies and spread on top of cheese.
Brown steak and onion in margarine. Stir in soup, water and paprika. Cover. Cook 30 minutes on low. Add sour cream and cook 15 more minutes. Stir often. Serve over cooked noodles.
Combine sugar, salt, water and margarine. Cook to light crack stage (286°). Add walnuts to toffee. Pour onto well-greased cookie sheet and cool. Melt chocolate chips and spread over toffee. Sprinkle chopped nuts on top. Break into pieces when cooled.
Butter a 9 x 13 x 2-inch pan. In a large bowl, beat eggs well; add flour, milk, salt and baking powder. Mix well. Add cheese, spinach and onion. Mix well. Spoon into a baking dish and level. Bake 35 minutes at 350°. Cool for approximately 45 minutes before cutting into squares.
Heat butter, oil, curry powder and sugar. Add the onion and cook until soft. Add the tomatoes and cook for 3 minutes. Makes approximately 8 servings.