HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°. Bake pie crust 12 to 15 minutes. Remove from oven. Reduce oven	temperature to 350°. Brown ground beef and drain. Mix with remaining ingredients. Pour mixture into baked pie shell. Cover edges of pie shell with aluminum foil to prevent burning.	Bake for 1 hour or until knife inserted in center comes out clean.
Mix sugar, water, salt, vinegar and oil. Add to vegetables and mix well. Let stand overnight in refrigerator.
Bring sugar, vinegar, oil, salt, dry mustard and celery seed to a boil and stir until thoroughly mixed. Pour this mixture over shredded cabbage and onion. Cool and let set for at least 1 hour before serving.
Saute onion and garlic in butter. Add meat; brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup; simmer 10 minutes. Stir in sour cream. Heat through. Do not boil. Sprinkle with parsley. Serve plain or over noodles or rice. Makes 4 to 6 servings.
Chop (you can leave peeling on) and boil potatoes until tender. While potatoes are boiling, in separate pan, mix ingredients and cook until mixture thickens. Drain potatoes and pour milk mixture over potatoes, and add salt & pepper to taste. Cook for 30 minutes on low heat.
Mix all ingredients together. Pour in casserole. Top with cheese. Bake at 350° for 45 minutes.
In large skillet, melt butter over medium heat. When it foams, add the onion, bell pepper, green onion and garlic. Cover and cook for 5 minutes. Uncover and cook, stirring often, for another 4 to 5 minutes or until vegetables are lightly browned. Remove from heat and cool to room temperature. Position a rack in the middle of oven and preheat to 350°.
Cook together bacon and onions until onions are transparent. Mix together mustard, flour, sugar, salt and pepper. Then stir into bacon and onions. Add vinegar and bean liquid. Bring to a boil. Add beans and simmer 10 minutes. Yields 4 servings. Preparation Time: 15 to 20 minutes. Note: can be served hot or cold.
Grease 2 loaf pans. Mix 3 cups flour, yeast, sugar and soda. Heat milk 2 minutes in microwave. Add water to make lukewarm. Add liquid to flour mixture; mix. Add 3 cups flour and mix. Put into loaf pans. Sprinkle with cornmeal. Cover with dish towel. Let rise until over top of pans. Bake 30 minutes at 400°.
Beat eggs; add sugar and flour. Add milk, vanilla, butter and coconut. Pour into two ungreased 9-inch pie pans. Bake at 350° for 30 to 40 minutes. Forms own crust.
Have braunschweiger and cream cheese at room temperature. Put all ingredients into blender and blend thoroughly. Chill until ready to use.
Cream butter, sugar and cream cheese thoroughly. Add eggs, one at a time, beating well after each addition. Sift flour and add to creamed mixture. Add flavoring.
Dissolve yeast in warm water, let set 5 minutes. Stir in milk, sugar, salt, eggs and shortening. Add flour, 1 cup at a time. Add enough flour to handle easily. Turn out onto floured surface. Knead until smooth and elastic, about 5 minutes. Roll up into a ball and place into a greased bowl and roll over, greased side up. Cover with a damp cloth and place in a warm, draft free area. Let rise until doubled in size, about 1 to 2 hours.
Brown, crumble and drain ground beef. Mix in mayo, sweet relish and yellow mustard. Mix all together in large bowl and refrigerate. Spoon mixture on hamburg rolls to take to picnic; no grill, no condiments needed.
In medium bowl, combine pretzel crumbs and brown sugar. With fork, stir in butter until blended. Press mixture onto bottom and sides of 9-inch pie plate; refrigerate. In small bowl, sprinkle gelatin over 1/4 cup lime juice; let stand 5 minutes to soften.
Heat oven to 350° (325° for glass dish). Microwave chocolate and margarine in large bowl on High 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended.
Combine all dry ingredients in large baking pan. Cover with oil and toss thoroughly. Bake at 200° for 20 minutes. Remove and let stand 3 to 4 hours before serving.
Cream butter to soften. Add sugar, gradually, and cream until fluffy. Add syrup and salt. Beat well. Add eggs, one at a time, beating thoroughly after each is stirred in. Fold in pecans. Bake at 350° for 15 minutes. Lower to 325° and bake 40 minutes. Cool before serving.
Mix butter, bacon and onion in saucepan, then add flour, milk, parsley and dill weed. Drain potatoes and put everything together.
Heat oven to 350 degrees F. Grease bottom of 13x9 inch pan. In small bowl, blend all filling ingredients except peanuts. Beat at medium speed until smooth. Stir in peanuts, set aside.
Mix crust ingredients with fork and bake at 350° for 15 minutes. Cool.
Cream sugar and shortening; add eggs. Sift together flour, cocoa and salt. Add alternately with sour milk. Dissolve soda in hot water and add last. Mix well. Drop by rounded teaspoonfuls on cookie sheet. Bake at 400° for 8 to 18 minutes. Make sandwiches from 2 cookies filled with filling recipe. For filling, it will need to be doubled for this batch.
Line 9 x 13-inch pan with 7 graham crackers. Fix pudding as on package. Beat at lowest speed of mixer for 2 minutes. Add Cool Whip to pudding. Spread pudding mixture over crackers. Layer rest of crackers on top, then spread pie filling over all. Chill 3 hours.
Heat oven to 350°. In small bowl, combine margarine, cheese, dill weed and garlic powder.
Pound pork tenderloin slices until 1/4-inch thick. Mix bread crumbs, salt, pepper and garlic powder. Coat pork with flour, dip in egg and water mixture and then crumb mixture. Cook a few pieces of pork, turning once. Cook about 12 minutes. Repeat for remaining pork.
Break cake in small pieces and put in square bowl. Mix pie filling with milk. Add sour cream; beat until thick. Pour over cake, then add 1 can of cherry pie filling. Refrigerate.
Sift flour, baking powder and salt into bowl.	Stir in sage and cheese. Cut in margarine with pastry blender until mixture is crumbly. Sprinkle water over	top; mix lightly until dough holds together and leaves sides of bowl. Roll out on lightly floured pastry board in 9 x 5-inch rectangle. Divide into 3 x 1/2-inch strips.	Twist and place 1-inch apart on ungreased cookie sheet. Bake at 425° for 5 to 6 minutes or until light golden brown. Great snacks. Makes approximately 3 1/2 dozen.
Blend cashews with 3/4 cup water until very smooth. Add sesame seed and coconut and continue blending. Add all other ingredients and blend until smooth. Pour onto an 11 x 17-inch cookie sheet. Bake at 350° for 20 minutes. Remove from oven and score to desired cracker size. Continue baking until lightly browned.
Marinate brisket overnight in liquid smoke. Next morning, line large pan with foil or use large roaster. Put meat and liquid smoke in pan and add barbecue sauce. Sprinkle with celery seed, onion salt and Worcestershire sauce. Cover; bake 5 to 6 hours. Uncover and bake 1 hour to brown at 300°.
Grind peppers and cover with boiling water. Let set 5 minutes, then drain well. Add onions and other ingredients; boil for 5 minutes and seal while hot.
Melt butter in baking pan. Spread peaches over butter. Mix sugar, milk and flour well. Pour over peaches. Bake at 375° for 20 to 30 minutes or until brown crust forms on top.
Tear cake into small chunks. Add drained pineapple. Fold in Cool Whip. Chill in freezer for 1/2 hour. Simple but good!
Saute mushrooms and green pepper in butter. Blend in flour; add salt and pepper to taste. Allow to cook for a minute and then slowly add milk and chicken broth, stirring constantly. Allow to boil for about a minute. Add the chicken and pimiento; heat the mixture but do not allow it to boil. Serve over toast. Serves 6.
Boil chicken in salted water until tender. Bone and cut into small pieces. Put tortillas in hot chicken stock to wilt; cut in quarters.
Sift flour. Add sugar. Cut in shortening. Dissolve yeast in warm water. Add butter, milk and yeast to flour, sugar and shortening mixture. Mix and place in refrigerator. Make out biscuits as needed. Do not allow to rise before baking. Bake at 400° for 15 minutes or until brown. This dough will keep for 2 weeks in refrigerator.
Combine first 4 ingredients in saucepan. Mix well, cook over high heat while stirring 5 minutes. Remove from heat. Add peanut butter and oats. Mix well. Drop by teaspoon onto wax paper and cool.
Peel and slice eggplants. Cook in 2 quarts boiling water with salt, bay leaf and cloves for about 20 minutes or until tender. Drain and discard bay leaf and cloves. Mash eggplants in bowl and add butter, eggs, milk, seasonings, grated cheese and unbuttered bread crumbs. Stir well. Place in greased baking dish. Sprinkle top with buttered crumbs. Bake in moderate oven (350° to 375°) until firm and brown on top, 15 to 20 minutes. Serve at once. Serves 6.
Mix ingredients and bake on greased and floured jelly roll pan at 350° for 15 minutes. Cool 15 minutes. Place on towel covered with powdered sugar. Roll long side with towel. Wait 15 minutes more. Unroll and spread with Cream Cheese Filling.
Combine all ingredients and cook 40 minutes at 350°. When mixing if the casserole feels too stiff/dry, add more chicken broth to desired consistency.
Peel and slice potatoes 1/4-inch thick. Boil until soft. Drain and put half of the potatoes in a 3-quart dish. Mix cream of chicken soup and sour cream well. Space spoonfuls of mixture over potatoes, leaving half for second layer. Grate all of the cheese and spread a good layer of cheese, then repeat, potatoes, mixture and cheese. Top well with cornflakes. Melt butter or margarine and pour over cornflakes or spoon over cornflakes. If more is needed, melt more. Bake for 35 to 40 minutes at 350°.
Combine flour and salt (sift). Add water; mix until smooth. Add 4 eggs; beat well. Add milk; mix to thin batter. Cook slowly until pancake is lightly browned on bottom and "set" on top. Turn on foil with browned side up. Mix cheese and 1 egg. Add sugar to taste. Beat (not too much). Put spoonful of cheese in center of each pancake on browned side; fold. Brown in small amount of hot oil. If you wish, serve topped with sour cream.
Mix together. Bake in 9 x 13 x 2-inch pan or layer. Bake at 350° for 30 minutes or until done.
Mix all ingredients well. Form into balls and roll in Angel Flake coconut. Place in an airtight container in refrigerator (if you have room) or in a cool place. These keep well.
Saute mushrooms and green pepper in butter. Blend in flour, salt and pepper. Let bubble. Slowly stir in chicken broth and cream, stirring constantly. Boil 1 minute. Add chicken and pimento. Heat through. Serve over rice.
Melt butter and Cheez Whiz together. Add remaining ingredients. Bake at 350° for 40 minutes, covered.
Beat eggs. Add buttermilk. Add sugar. Grease bottom of black skillet and sprinkle some corn meal in bottom of skillet. Bake 20 to 25 minutes at 350°. Butter bottom and sides of BIG roaster container. Saut celery and onions. Dump this in the roaster container. Crumble corn bread in roaster. Salt and pepper. Add poultry seasoning. Add soup. Add broth. It should look moist and soupy. Bake for 1 hour at 350°.
In 3 tablespoons oil, brown garlic and onion. Add tomato sauce, peas, seasoning and 2 cups of water. Simmer for 7 to 8 minutes. Stir in tuna with the water. Remove from heat. In the meantime, cook macaroni according to package directions and drain. Add to tuna and pea mixture. Let stand 10 minutes before serving.
Mix up and bake in 12 x 8-inch pan at 350° until crispy for 5 to 10 minutes. Reserve 1/2 cup topping after baking. Stir a couple of times while baking.
Prepare Rice-A-Roni, using 2 1/2 cups water and cook as directed on package. Cool. Spoon Rice-A-Roni into a 10-inch buttered quiche pan or pie plate and mold up sides to form a shell. In a small frying pan, saute onions and mushrooms in 2 tablespoons butter. Combine onions, mushrooms, cheese, half and half, eggs, nutmeg, salt and pepper; pour into shell. Top with bacon. Bake at 375° for 35 minutes or until set. Cool 5 minutes and cut into wedges. Makes 6 servings.
Cut ribs into serving pieces. Place on cookie sheet. Brown in oven at 350° for 30 minutes. Drain grease and place in large baking dish. Combine remaining ingredients and pour over ribs. Cover and bake for 2 hours at 350°. Turn pieces one time. Serve with sauce.
Mix well. Shape into a roll. Wrap in foil and chill. Freezes well.
Put veggies in large skillet with a very small amount of olive oil (1 tablespoon). Cook on medium heat (covered) until veggies are tender, about 10 minutes. Add 2 or 3 tablespoons of basil pesto; add tomatoes and cook on medium for about 8 minutes. Add 1/2 tablespoon minced garlic. Add whipping cream and cook on medium heat just long enough to get the cream hot. Serve over any kind of pasta.
Trim excess fat off of steak. Pound steak to 1/8-inch thickness, using a meat mallet. Cut into 4 x 1-inch strips. Combine flour, salt and pepper. Combine egg and milk; beat well. Dredge steak strips in flour mixture. Dip strips in egg mixture and dredge again in flour mixture. Heat about 2-inches of oil in a large skillet to 375°. Fry steak fingers in hot oil until browned. Drain on paper towels. Serve immediately. Yields 4 servings.
Preheat oven at 500°. Wash rump roast and dry with a paper towel. Line iron skillet with aluminum foil. Gather sides of foil to prevent splattering. Sprinkle garlic salt in bottom of pan. Lay fat side of roast on bottom of pan. Sprinkle generous amount of garlic salt all over roast. Cook 10 minutes per pound plus 10 minutes. Let set in oven one hour after turning oven off. Do not open oven door until hour is up.
Combine milk, sugar, flour and salt in a saucepan. Stir in water gradually. Cook over medium heat until thickened, stirring constantly. Add small amount of hot mixture to slightly beaten egg yolks. Stir and return to first mixture. Cook 2 minutes longer.
In a 9 x 13-inch pan, melt the margarine. Sprinkle with crumbs, then sprinkle with	coconut flakes, next sprinkle with butterscotch bits, then chocolate bits. Pour condensed milk over all. Sprinkle with chopped nuts. Do not stir, ingredients should be layered.	Bake about 25 minutes in a 350° oven. Do not overbake.
Fry hamburger and onion together until brown. Add salt to taste and chili powder. Add soup and Mexicorn. Cook about 5 minutes. Mix cornmeal with water until thin. Pour hamburger mixture into a baking dish. Spread cornmeal mixture over pie. Bake in 350° oven until brown on top.
Mix Kool-Aid, sugar and water. Be sure to dissolve all of the sugar. Add pineapple juice. Chill. Add 7-Up type beverage just before serving.
Sprinkle yeast into warm water; stir until dissolved. Combine sugar, salt, water and shortening. Stir in 8 cups flour. Add yeast and enough (8 to 10 cups) of flour to make stiff dough that leaves the bowl when stirred. Knead for 5 to 10 minutes until smooth. Place in greased bowl; cover and let rise until double, about 1 1/2 hours. Knead dough back and allow to rise again. When dough has doubled, bake at 400° for 30 to 35 minutes. Makes around 4 loaves.
Drain fruits and chop apples. Combine. In small mixer bowl, combine pudding mix, milk and orange juice. Beat 1 to 2 minutes. Fold in sour cream and add to fruit mixture.
Thoroughly defrost duckling. Remove giblets, neck and excess fat. Quarter the duckling. Place in salt water for at least 2 to 4 hours. Preheat oven to 350°. Thoroughly rinse pieces and place on broiler pan which has been coated with cooking spray. Place in oven for 1/2 hour, turning once. Drain fat. Reduce temperature to 325° for 1 hour, turning every 15 minutes. Place barbecue sauce and water in 8-quart pot. Mix thoroughly. Add duckling. Cover. Cook over very low heat for 2 hours and 15 minutes. Delicious over hot rice or pasta. Enjoy!
Cook sugar, milk and syrup to soft ball stage; remove from heat. Beat in chocolate and nuts. Add vanilla. Beat until creamy. Turn into 8 x 8-inch buttered pan. Yields 25 servings.
Combine Ritz bits, peanuts, butter, sugar and corn syrup. Boil for 5 minutes and then add vanilla and baking powder. Bake on a cookie sheet or shallow pan at 250° for 1 hour. Turn every 15 minutes. Pour out on waxed paper. Break apart and cool. Store in an airtight container.
Cook and cool flour and milk. Beat oleo and Crisco; add sugar and vanilla. Beat all together and add flour mixture. Cream in bowl.
Crumble Oreo cookies in blender or processor. Soften cream cheese and beat. Add 3 cups milk. Add pudding and beat again. Fold in Cool Whip. Layer pudding, bananas, and dirt (Oreos) in an 8 1/2 inch plastic flower pot (without a hole in the bottom). Repeat layers 3 times. End with dirt (Oreos) on top. Chill in refrigerator or harden in FREEZER! A layer of ice cream may be added if desired.
Saute onions in butter until golden brown; add potatoes and 1 1/2 cups of water. Cook until tender. Set aside to cool. Add butter to flour. Stir in half and half, spices, clams, cooked potato mixture and evaporated milk. Simmer 30 to 45 minutes and add a pat of butter to each steaming mug of chowder.
Combine bread crumbs, onions, celery and seasonings. Add melted butter, milk, broth and eggs. Toss lightly to blend. Stuff loosely into cavities of bird. Makes 6 1/2 cups stuffing. Enough for 12 pounds. Ready to cook turkey.
Mix cereal with sugar, flour, soda and salt in a very large bowl. Add eggs, shortening and milk. Store in container and use as desired. Batter will last 6 weeks.
Melt chocolate over warm water, stirring constantly. Add walnuts and stir until coated. Drop in clusters on waxed paper. Cool until set. Makes 12 large clusters.
Melt morsels together in a double boiler until very soft. Mix well and stir in peanuts. Drop by teaspoonfuls on wax paper or tinfoil. They will harden in about 1/2 hour.
Cook squash until tender, drain well. Mix other ingredients with squash. Pour into buttered baking dish. Sprinkle bread crumbs on top. Bake at 350° for 25 to 30 minutes.
Scald milk and pour over beaten eggs and season. Stir in spinach. Pour into greased 1-quart mold. Set in pan of hot water and bake at 350° for 30 minutes until firm. Turn out and fill center with mushrooms sauteed in butter.
Cook your macaroni shells; drain and rinse. Cut up the following: cheese, onion, pepper, tomatoes, celery, olives, salami and pepperoni. Mix with the pasta.
Arrange chicken in a 9 x 13-inch pan. Mix together the Russian dressing, apricot preserves and soup mix; pour over chicken. Bake for 1 hour at 350°. Serve over rice.
Melt butter, add sugar, then egg; beat well. Add vanilla and flour. Stir well. Add pecans, refrigerate for 1 hour. Slice in thin slices, place on greased pan. Do not let touch. Bake in preheated oven at 350° until begins to brown around edges.
Combine sugar and cornstarch. Add water and bring to boil over medium heat, stirring constantly, for 1 minute. Remove from heat. Add jello. cool. Stir in berries and place in your favorite baked pastry.
Spray Bundt pan with Pam. Mix sugar and cinnamon in very large bowl with a seal, then add quartered biscuits to bowl. Seal and shake it around to coat the biscuits with the cinnamon mixture. Put the biscuits into the Bundt pan. Pour melted butter over biscuit pieces. Bake at 350° for 20 to 30 minutes. Let cool 5 minutes, then turn out onto a plate. Pieces can be picked off individually with the fingers to eat.
Cook chicken pieces until tender in 5 to 6 cups water; drain. Remove meat from bones and cube, discarding skin and bones. Crush tortilla chips and spread in 13 x 9 x 2-inch baking dish. Add chicken. Blend remaining ingredients, except cheese. Pour over chicken. Top with cheese. Bake at 350° for 40 minutes.
Mix all ingredients and store in tight container. Add 1/3 cup to one cup of hot water. Adjust to your taste.
You can add chocolate chips, nuts or raisins. Bake at 350° for 10 minutes.
Bring beef broth to a boil in a soup pot. Add potatoes, carrots, celery and onion. Cover and simmer for 30 minutes. Add alphabet macaroni. Simmer 5 more minutes. Serves 6.
Mix together cranberries and sugar. Let set until sugar is dissolved. Combine with Jell-O and then add nuts and pineapple. Pour into 9 x 13-inch pan. Let set until thick. Serves 25.
Mix dates and hot water, cool. Beat butter until creamy. Add eggs, flour and soda. Add vanilla and 1/2 cup chocolate chips to date mixture. Spread in greased 15 x 10-inch pan. Top with 1/2 cup chocolate chips and add chopped nuts. Bake at 350° for 30 minutes. Cut in squares. Makes about 30 bars.
Wash and trim spinach, dry completely and chop. Brown scallions in 1/2 cup olive oil until tender. Combine spinach, parsley, dill, beaten eggs and cheese. Add cooked scallions, season and mix well.
Place all ingredients in a large bowl and beat for 5 minutes or until batter is very smooth. Butter an angel food cake pan generously. Add batter. Bake at 350° for 45 minutes or until toothpick comes out clean. Place right side up on a cake dish for 5 minutes. Then turn over on cake dish. Sprinkle with powdered sugar.
Soften yeast in warm water. Combine sugar, salt and milk in a bowl; cool to lukewarm. Beat in 1/2 cup flour. Add yeast and beat well. Beat in remaining flour. Turn dough onto floured surface; allow to rest 5 to 8 minutes. Knead until smooth and elastic. Put into greased bowl; grease top of dough. Cover, let rise in warm place until doubled. Chill in refrigerator 2 hours.
Grease 13 x 9-inch pan. Layer chiles, cheese until all are used (about 3 layers). Combine rest of ingredients in bowl and mix well. Pour egg mixture over chiles and cheeses. Let set for 24 hours in refrigerator. Bake 45 minutes at 350°. Remove from oven and pour on tomato sauce. Bake for 10 more minutes. Serves 12.
Grease and flour a tube pan. Cover bottom of pan with waxed paper. Preheat oven to 325. Cream together butter and sugar. Add one egg at the time to the mixture, beating after each one. Add flavorings and baking soda. Beat well. Alternate flour and sour cream in 3 to 4 additions, beginning and ending with flour. Pour into pan. Bake at 325 for 1 hour and 20 minutes.
Blend apricots, yogurt and dried milk. Put in tall glass and add club soda.
Discard chicken skin; rub pieces with salt and pepper. Arrange in casserole dish. Mix lemon juice, tarragon and bouillon. Pour over chicken and turn. Add mushrooms. Let stand at room temperature for 1/2 hour. Bake in 350° oven for about 1 hour, turning often and basting with marinade. Cook until chicken is tender and cooked through. Makes 4 servings.
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Mix dry ingredients in large bowl or Tupperware. In separate bowl, mix together eggs, oil and buttermilk. Add to dry mixture and mix well. Store in refrigerator in covered container. Fill muffin pans 2/3 full. Bake at 400° for 15 to 20 minutes.
Cook chicken; remove from bone. Cut tortillas into 1-inch strips. Mix soups and salsa together in bowl. In cake pan, layer in the following order: tortilla strips, chicken, sauce mix. Keep layering until you run out. Cover with cheese. Bake for 30 to 45 minutes at 350°.
Mix and sift flour, salt, baking soda and spices. Beat eggs, then add sugar gradually and beat well. Add oil, dates or raisins and nuts and then mix. Add sifted ingredients, alternately with the pumpkin to the egg mixture, mixing just enough to keep the batter smooth. Spoon our cookies into a greased cookie sheet. Or for bars, pour into a greased pan (9 x 9 x 2-inch). Bake in a preheated 350° oven about 15 to 20 minutes for cookies or 30 minutes for the bars. Cool 5 minutes; remove from the pan and cool on a cooling rack. Frost if desired.
Preheat oven to 425°. Spray 4 individual casserole dishes with cooking spray. Steam broccoli and spinach in same 2-quart saucepan for about 10 minutes. Cut each pizza crust in half and press into casserole dishes. Spread spaghetti sauce over crust. Mix cheeses and garlic together. Add spinach/broccoli and mix thoroughly. Pour equal amounts into each dish. Bake at 425° for 10 minutes or until crust is golden brown.