HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw shell 10 minutes. Prick bottom and sides with fork. Put 1/2 of pie filling over the crust. Bake for 15 minutes at 425°, until crust is brown. Beat cream cheese, vanilla, eggs and sugar until smooth; pour over hot filling. Put into reduced oven (350°) for 25 minutes. Cool completely on wire rack. After it's cooled, pour remaining pie filling on top. Put some sour cream or whipped cream around the edge.
Cream butter and sugar. In 1/4 cup hot water, melt 1 cup butterscotch morsels and instant dry coffee. Add butterscotch mixture to butter and sugar. Mix remaining dry ingredients and add to batter, alternating with buttermilk. Add eggs last. Bake at 350° for 1 hour in a tube pan.
Cut flour into butter. Press into 13 1/2 x 9 x 2-inch pan. Press pecan halves into crust. Bake in a 450° oven for 10 to 15 minutes or until crunchy. Cool.
Combine yeast and warm water in a large mixing bowl. Stir with fork until dissolved and blend in milk, butter, sugar, salt and eggs. Beat in 2 cups of flour until batter is smooth. Gradually add sufficient flour to make a soft, workable dough. Let Kitchen Aid do most of the kneading and use hands toward end to make sure dough is soft and elastic. Cover with plastic wrap and a towel and let rest for 30 minutes on floured surface. Punch dough down and shape into desired shapes. It is a very relaxed and easily molded dough. Place rolls on greased baking sheets and cover with plastic wrap. Place in freezer until firm. Remove and transfer to freezer bags. When ready to bake, remove rolls and place on greased cookie sheet. Cover and let rise until doubled, about 2 to 2 1/2 hours. Brush with melted butter and bake in a 350° oven for 15 to 20 minutes.
Mix all ingredients, except mushrooms and artichokes, and stir over medium heat. Cook until cheese melts. Add mushrooms and artichokes last. Serve warm with crackers.
Melt butter in iron skillet. Mix sugar, cornstarch and cocoa. Add sugar mixture to melted butter. Beat egg yolks and add milk and mix well. Slowly add this to sugar and butter mixture until mixed well. Cook on medium heat, stirring constantly, until thick. Add vanilla and mix well. Pour in baked pie shells. Beat egg whites and top chocolate mixture. Brown in oven. Cool before serving.
Mix by hand. When well blended, pour into a large greased and floured tube or Bundt pan and bake at 350° for 1 hour and 20 minutes.
Cook the spaghetti according to package directions; drain. (You should have about 3 1/4 cups cooked spaghetti.) Stir margarine or butter into hot spaghetti. Stir in eggs and Parmesan cheese. Press spaghetti mixture into a buttered 10-inch microwave-safe pie plate, forming a crust. In a 1 1/2-quart microwave-safe casserole, crumble beef or pork sausage. Add onion and green pepper. Cook, covered, at 100° power (High) for 4 to 6 minutes or until vegetables are tender and meat is no longer pink, stirring once. Drain off fat. Stir in undrained tomatoes, tomato paste, flour, sugar, oregano and garlic salt. Cook, uncovered, on High for 6 to 8 minutes or until bubbly, stirring every 3 minutes. Cook on High for 1 minute more. Cover and set aside.
Brown hamburger, onions and green pepper. Put everything together in a 9 x 13-inch pan. Top with corn meal mix (mixed according to directions) and bake at 350° until done.
Mix ingredients all in bowl. Drop on greased cookie sheet by spoonfuls and bake at 350° for 10 minutes.
Cream shortening, sugar and eggs. Add vanilla, milk and flour. Mix well. Drop or roll out and bake about 12 minutes in 300° oven. Do not overcook.
Preheat gas grill on high temperature. Wash pork tenderloin and dry well. Season with pepper. Place on grill; sear meat on all sides. Reduce to low heat. Brush meat with margarine; turn frequently. Cook until internal temperature of meat is 180°. Serve meat with side dish of sauce that has been heated.
Sift together flour, baking powder, 1 cup sugar and 3 teaspoons cinnamon. Add margarine, shortening, 1 egg and 1 egg yolk. Blend well with wooden spoon or mixer on low speed. Turn into a lightly greased 9 x 13-inch pan. Spread evenly with spatula. Beat egg white slightly; brush over batter. Combine remaining 1/3 cup sugar, 1 teaspoon cinnamon, chocolate bits and nuts; sprinkle over top. Bake at 350° for 25 minutes. Cool and cut into bars.
Cook chicken with water, 1/2 stick margarine, salt and pepper. Cool. Cut into small pieces. Place in a 9 x 13 inch casserole dish. In a bowl mix soups and chicken broth, mix until smooth. Pour over chicken. Prepare topping: mix flour, buttermilk, and 2 sticks of melted margarine. Stir until well blended. Pour over chicken. Bake at 425° for 30-45 minutes.
Saute bacon and onion until bacon begins to crisp; remove excess bacon grease, if desired. Add milk, broth and thyme; bring to a boil. Stir in potatoes; simmer 5 minutes. Stir in parsley, salt and pepper. Makes 6 servings, each with 175 calories, 14 g fat and 24 mg cholesterol.
Heat shortening in a large skillet. Add okra; saute until tender. Add tomatoes and corn; simmer for 5 minutes. Add sausage, salt and pepper; stir well. Simmer for 10 to 15 minutes. May be eaten over rice or alone.
Place all ingredients in saucepan; cover and bring to a boil. Simmer slowly for about 25 minutes. Makes 2 servings.
Drain fruit, saving 1 1/2 c. of the pineapple juice. Combine fruit and marshmallows. Soften gelatin in cold water. Heat pineapple juice to boiling. Add gelatin and stir to dissolve. Add orange and lemon juices, sugar and salt. Stir to dissolve. Chill. When mixture starts to thicken, add fruit mixture and nuts. Fold in Cool Whip and salad dressing. Spoon into quart containers and freeze. Makes 9 quarts.
With sharp knife cut through center of kernels; scrape cob. Measure 1 1/4 cups corn. Beat egg yolks until thick and lemon colored. Stir corn, sugar, butter and salt. Slowly beat in milk. Fold in egg whites. Bake in an 8 x 8 x 2-inch baking dish at 350° until knife inserted off center comes out clean, 45 to 50 minutes. Serves 6 to 8.
Cook until thick, about 40 minutes. Put into jars and seal. Makes 6 quarts.
Line casserole pan evenly with salsa; cover. Brown hamburger. Add taco seasoning and chopped jalapeno pepper. Add to hamburger. Cook 3 to 5 minutes. Add chili mix and simmer. Cover salsa with hamburger; cover this with cheese. Microwave 3 to 5 minutes. Stir and top with second bag of Cheddar cheese. Goes good with any type of chips.
Cook squash in small amount of boiling, salted water until tender. Drain well and combine all ingredients except 1/4 cup cheese and crushed crackers. Place in baking dish and spread remaining cheese and crackers over top. Bake at 350° until bubbly or about 25 minutes.
Place sugar, milk and butter in saucepan and bring to a rolling boil. Boil for 1 1/2 minutes. Combine remaining ingredients in a bowl and pour boiling mixture over the top. Mix well. Drop by spoonful on cookie sheet. Cool.
Brown meat in 2 tablespoons margarine. Add onion; cook until tender. Stir in herb spice mix from Kraft Italian style spaghetti dinner, tomatoes, tomato paste and water. Cover. Simmer 20 minutes.
Preheat oven to 350°. Cook noodles as directed on package and drain. Put back into large pot. Add all of the ingredients except brown sugar. Add sugar until desired sweetness. Pour into 9 x 12-inch baking pan (ungreased). Bake for one hour or until knife comes out clean.
Mix gelatin, sugar and salt in saucepan. Beat egg yolks, lime and orange juice and water; stir into gelatin mixture. Cook and stir just until mixture boils. Remove from heat; cool to room temperature and stir in peel. Chill, stirring occasionally, until mixture mounds slightly when spooned. Beat egg whites to soft peaks. Slowly add remaining 1/2 cup sugar, beating to stiff peaks. Fold in gelatin mixture. Pile into baked, cooled 9-inch pastry shell. Chill until firm. Serve with whipped cream (good without the cream, too). This makes a very high pie!
Combine noodles, meat and marinade. Mix lightly. Spoon into 12 x 8-inch baking dish. Combine sauerkraut, dressing and caraway; mix lightly. Spoon over noodle mixture. Bake at 350° for 25 minutes. Top with croutons and cheese. Continue baking 5 minutes or until cheese is melted. Serves 6 to 8.
Mix well. Place 2 inches apart on well-greased cookie sheet. Bake at 350° for 10 to 12 minutes. Remove from cookie sheet and cool.
Slice strawberries and bananas into thin slices. Break angel food cake into small pieces. Cover bottom of a large glass bowl with cake. Layer bananas, strawberries and pudding. Start over with cake again. Finally, top with Cool Whip and garnish with sliced strawberries. Chill for 2 hours.
Put yeast in cup and put 2 Tbsp cold water over yeast; stir until dissolved and set aside. Cream together Crisco, sugar and salt in mixing bowl. Add the boiling water; stir until Crisco mixture has melted. Let cool until Crisco begins to harden. Add yeast to mixture; rinse cup with one cup cold water and add to the mixture. Add 5 cups flour and mix well. Cover, and put in refrigerator. Use as desired to make rolls of your choice - Parker house, clover leaf, etc. Let rise 2-3 hours. Bake at 400° until done.
Mix the first nine ingredients and pour into 9 x 13-inch baking dish. Spread dry yellow or white cake mix on top. Sprinkle with nuts and drizzle oleo over all. Bake in a 350° oven for about 50 minutes.
Put tapioca and water in a 4-quart pan. Cover. Let soak 3 hours. You might have to add more water. Cook tapioca and water over low/medium heat (until most of the tapioca is soft and transparent. You want some white tapioca). Stir constantly. Turn off heat. Add box of jello. Stir well. Remove from heat. Add fruit and stir. Put into clear glass bowl and serve.
Preheat oven to 350°. Grease a 1 1/2-quart baking dish. Break eggs into mixing bowl and beat well. Melt margarine. Combine eggs, margarine, corn, pimentos, salt and pepper. Mix well. Pour into baking dish and top with onion rings. Bake for 35 minutes at 350°.
Cook manicotti shells; drain and set aside. Cook spinach; drain and squeeze out excess liquid. Combine spinach, cottage cheese, Parmesan, pepper and garlic. Stuff shells and arrange in a 9 x 13-inch pan coated with vegetable spray. Pour tomato sauce over manicotti. Bake at 350° for 45 minutes.
Add ingredients in order given, adding butter to milk. Fold in egg whites and cook in covered casserole in pan of water 25 to 30 minutes at 350°.
Mix all ingredients together in order given. Put in greased and floured tube pan. Bake at 325° for 1 1/2 hours. Cool 15 minutes before removing from pan. Sift powdered sugar on top.
Marinate together first 4 ingredients. Toss with lettuce or mixed greens and cashews. Top with Avocado Dressing.
Boil first 3 ingredients until strings form a hard ball. Add raw peanuts with skins. Cook 10 to 15 minutes on medium heat. Stir. Take off heat and add, at once, the soda and salt. Spread on buttered foil paper. When cool, break in pieces.
Prepare cake mix as directed. Fill cupcake tins 1/2 full (can use paper or foil cupcake papers). If not, grease pan well. Combine the cream cheese, sugar, egg and chocolate chips. Add 1 teaspoon of the mixture to the cake mix in the pan.
Bake in an 8-inch pie shell for 35 to 40 minutes at 350°.
Cook the frozen vegetables, onion and green pepper together. Mix all ingredients and put in a large baking dish. Top with buttered crumbs, if desired. Cover and bake 30 minutes at 350°. Uncover and bake another 30 minutes. Serves 8 to 10.
In a bowl, mix together first 7 ingredients. Evenly sprinkle mixture on both sides of chicken breasts.
Mix all the ingredients together and cook until thickened. Pour into baked pie shell. Cover with meringue and brown.
Combine all ingredients until smooth. Press mixture into a 9 x 13-inch pan. Push hard. Melt chocolate chips and pour over top. Refrigerate until chocolate hardens. Remove and cut. Serve at room temperature.
Mix first 3 ingredients together and bake in a round baking dish for approximately 30 minutes until hot. Take from oven. Beat the egg whites until stiff, then gradually add sugar until glossy. Spread this over the peach mixture and return to oven for about 14 minutes, until meringue has browned.
Brown ground beef and onion; drain off fat. Add taco seasoning and corn; mix well. In separate bowl, mix soups, tomatoes and chilies together.
Brown ground chuck in a deep pan and pour off any grease. Add jars of Pizza Quick and stir. Next, add eggs, Ricotta and Parmesan cheese; blend together.
Heat oven to 375°. Grease a loaf pan. In mixing bowl, stir together all ingredients, except pepperoni, until moistened. Stir in pepperoni. Spread mixture in pan. Bake 30 to 40 minutes or until golden brown. Cool 5 minutes and remove from pan. Cool 20 minutes.
Wash rice. Add milk, sugar, nutmeg and salt. Place in a buttered 2 1/2-quart baking dish. Bake at 325° for 2 1/2 hours, stirring twice during the first hour. Stir brown crust into pudding several times during remainder of baking. Add raisins 1/2 hour before pudding is done, then allow crust to form again on pudding.
Mix all ingredients together. Bake at 400° until done as you would any other bread.
Mix sugars, oleo, add baking powder, soda, then eggs, flour, vanilla, salt; mix well. Then add oatmeal, choc-chips and pecans. Drop on greased pan, bake at 350° until light brown.
Mix ingredients in order given. Pour into a 9-inch unbaked pie shell. Bake 10 minutes at 400°. Reduce heat to 350° and bake for 35 minutes.
Peel and thinly slice garlic. Cook spaghetti al dente; drain. Saute garlic in olive oil until slightly golden. Immediately stir into spaghetti. Add Parmesan, salt and pepper to taste.
Combine 1/2 cup butter, sugar, cocoa and vanilla in double boiler and cook until blended. Add egg and cook 5 minutes longer, stirring constantly. Remove from heat and add coconut, graham crackers and nuts. Pat into buttered 9 x 13-inch cookie pan. Spread with mixture of 1/2 cup soft butter, milk, pudding mix and powdered sugar. Cool in refrigerator. Melt chocolate chips and 2 tablespoons butter. Spread on 2nd layer. Cut in squares and store in refrigerator.
Mix oats, water and margarine; let stand for 20 minutes. Cream sugar and eggs; add oat mixture and dry ingredients. Mix well. Turn into greased and floured pans. Bake at 350° for 25 minutes or until done.
Combine mayonnaise, pickle relish and pickle juice. Stir until well blended. In a clear bowl, layer as follows: 1/2 crumbled cornbread, 1/2 tomatoes, 1/2 green pepper, 1/2 onion, 1/2 jar bacon bits and 1/2 dressing. Repeat layers and refrigerate overnight before serving.
Blend softened margarine with almonds, honey and cinnamon. Place in covered container. Can be kept in refrigerator for up to 3 weeks. Especially good on banana bread or pumpkin bread.
Melt chocolate. Add remaining ingredients. Bake at 350° for 25 to 30 minutes.
Brown meat to which onion has been added. In a greased baking dish (9 x 13), layer cabbage, meat and rice. Mix soup, sauce and water together. Pour over cabbage mixture. Bake at 350° for 40 to 45 minutes.
In a bowl, combine macaroni, tomatoes, onion (minced fine), pepper, sweet basil and 1 1/2 cups shredded cheese. Pour into greased 2-quart baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese. Bake 15 minutes longer.
Mix all ingredients together, except Cheddar cheese. Place mixture into casserole dish and bake in preheated 350° oven for 50 minutes. Sprinkle with grated Cheddar cheese and bake for 10 more minutes.
Boil chicken and take meat off the bone. Place it in a dish. Then mix up chicken soup and chicken broth. Pour over chicken. Drain vegetables and spread over chicken and soup mixture before spooning on crust.
Dissolve jello in boiling water; cool. Add sherbet; cool until slightly thickened. Add fruit; allow to congeal. Serve on lettuce leaf.
Cook tomatoes. Strain tomatoes; add salt, sugar, celery salt, onion salt and garlic salt. Bring to boil and can.
Put milk, sugar and syrup in saucepan. Cook until mixture boils and is bubbly on top. Boil and stir 2 minutes more. Remove from heat and add chocolate chips, stirring until melted. Cool 10 minutes. Add candy and nuts. Mix well. Drop onto waxed paper and chill.
Mix sugar and flour well to remove any lumps. Stir in milk and beaten egg yolks. Cook pudding over medium heat, stirring constantly, until thickened. Add vanilla flavoring. Layer pudding, wafers and bananas, making two layers. End with the pudding. Beat egg whites until stiff. Add 1/4 cup sugar, 1 teaspoon at a time until stiff but not dry. Add 1/2 teaspoon of vanilla. Pour meringue over pudding, spreading to edge. Bake at 450° until meringue is golden brown.
Brown beef; drain fat. Add salt and barbecue sauce; simmer gently about 15 minutes. Grease 10 muffin cups. Place 1 biscuit in each cup, shaping with fingers to fit muffin cup. Spoon meat mixture into biscuit cups, filling about 3/4 full. Sprinkle top with cheese. Bake at 400° for 10 minutes.
Mix cracker crumbs and melted margarine; spread in 9 x 13-inch Pyrex dish. Mix Dream Whip, cream cheese and powdered sugar. Spread over graham cracker mixture, then spread cherry pie filling on this and chill.
Fry sausage; drain. Mix other ingredients together in 2-quart dish. Bake at 350° for 1 hour, then at 325° for 30 minutes.
Combine dry ingredients in mixing bowl. Add eggs, oil and buttermilk; mix until blended. May be stored in covered container in refrigerator for as long as 4 weeks. Bake as needed in lightly greased muffin cups at 400° for 20 minutes. Makes 3 1/2 dozen.
Mix together sugar, cornstarch mixture, lemon juice and orange juice. Stir and boil 1 minute. Pour hot mixture over fruit. Leave uncovered until cool. Makes a large bowl. Will feed 10 to 12 people.
Grind nuts in blender. Line bottom of 9 x 5 x 3-inch loaf pan with waxed paper. In heavy saucepan, combine heavy cream and chocolate. Heat over low heat just until chocolate is melted. Remove from heat. In medium bowl, combine nuts, powdered sugar and egg white. Stir with wooden spoon until combined. Stir in chocolate mixture and rum to combine well. Turn into loaf pan. Refrigerate until firm. Cut into 3/4-inch squares; shape in balls. Roll in chocolate sprinkles. Store in refrigerator. Yields 60.
Mix in dishpan or garbage bag the cereals, pecans and pretzels. Mix spices together in a bowl and pour over cereal. Put in pan to cook. Slice oleo over mixture and pour oil over it. Cook at 225° for 4 hours. Stir occasionally.
Combine sugar, syrup and margarine in saucepan; cook on high until margarine melts and mixture is hot. Mix slowly with beaten eggs, stirring constantly. Add pecans and vanilla. Pour in unbaked pie shell. Bake at 350° for 35 to 40 minutes (until it doesn't shake in middle).
Mix all ingredients; pour into a mold or any type Pyrex dish. Chill or freeze as desired or it can be eaten immediately. Makes 8 to 10 servings.
Mix well. May add nuts, if desired. Serve with sliced apples. Good with Granny Smith apples.
Beat egg yolks and 1 egg white together. Add salt, sugar and lemon juice. Cook in double boiler until thick (cool). Beat and add the two remaining egg whites. Whip the cream and add. Place half of the vanilla wafers in refrigerator tray. Add lemon mixture and top with remaining vanilla wafers. Freeze. Cut and serve with whipped cream and cherries.
Use a heavy skillet with cover. Melt margarine. Place meat in pan. Pour vinegar over the roast, cover and cook over low heat (250°). Keep turning every 15 minutes. Keep covered. Do not add water! Cook until fork-tender, approximately 3 hours. Can add potatoes the last 45 minutes. You won't believe it!
In large pan, combine all ingredients. Mix well and heat to boiling, stirring occasionally. Serve hot in warm mugs. Garnish with orange and lemon slices. Use cinnamon sticks as stirrers. Can be prepared in large bowl in microwave. Serve 12 (1/2-cup servings).
Peel shrimp without removing tail and last joint of tail. Remove vein. Combine dry ingredients; coat shrimp. Chill. Combine eggs and oil. Dip shrimp in egg mixture, then into almonds. Fry in hot oil (375°) for 2 to 3 minutes. Serve with your choice of soy sauce, duck sauce and/or melted butter. Makes 24 appetizers.
In large skillet over medium heat in hot margarine cook onions, celery and carrots until tender, stirring occasionally. Stir in beef; heat through. Stir in flour. Gradually add beef broth, stirring constantly. Heat to boiling. Stir in Worcestershire. Spoon mixture into 1 1/2-quart round casserole. Top with mashed potatoes. Bake at 450° for 10 minutes or until heated through. Serves 4.
Combine flours, soda, baking powder, salt and nutmeg in bowl. Beat together buttermilk, egg sugar; add this to the first mixture along with melted butter; mixing until a soft dough forms. Turn out onto a floured surface; knead lightly. Pat and roll dough to 1/2 inch thickness. Cut with floured cutter. Fry donuts and holes in hot oil, 375 degrees, turning once and frying 3 minutes on each side. Drain on paper towels. While hot, dip in the cinnamon sugar.
Brown chicken in olive oil until golden brown. Remove from pan and set aside. Saute onion in olive oil until soft, but not brown. Add tomato sauce, garlic powder, bay leaf and spices. When well blended, add chicken back. Bring to a boil slowly; lower heat. Add wine; cover and simmer for one hour. Serve with rice, white preferred.
Mix all ingredients until blended, reserving 2 ounces of Blue cheese. Once all is well blended, add Blue cheese in chunks and stir in the cheese. Refrigerate for several hours before serving.
Mix well. Put into 9-inch unbaked pastry shell. Bake 45 minutes to 1 hour at 325°. Add Cool Whip as desired.
Combine half of peaches and 1/4 cup milk in blender. Process until smooth. Transfer to a bowl and repeat procedure with remaining peaches and 1/4 cup milk. Set aside. Combine remaining 2 1/2 cups milk and next 3 ingredients. Heat 1 1/2 cups milk with sugar until sugar is melted. Cool. After milk is cool, add remaining ingredients. Pour into container of 4-quart electric freezer. Freeze according to manufacturer's instructions. Yields 1 gallon.
Place deer, celery, onion and peppers in skillet and fry until meat browns well. Add the remaining items and cook until onion, peppers and celery are soft. Turn into a 9-inch unbaked pie shell, then top with another pie shell and seal edges. Place slits in top of shell for steam to escape. Bake at 425° for 30 minutes.
Combine the powdered sugar, chocolate morsels, butter, evaporated milk and salt in medium saucepan. Cook over medium heat, stirring frequently, for 15 to 20 minutes, or until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Let cool. Transfer sauce to a serving bowl. Serve with fresh fruit and pound cake cubes or over ice cream.
Soften yeast in warm water and set aside. Into mixing bowl, sift together flour and salt. Cut in butter until mixture resembles coarse meal. Beat egg yolks until thick and lemon colored. Mix in sour cream, vanilla and yeast. Add to flour mixture. Stir until thoroughly blended. Cover and chill for at least 3 hours. Sprinkle several tablespoons of sugar on board and place dough on sugar. Roll into 12-inch square. Fold dough over at ends to measure 12 x 4-inches, working quickly. Re-roll in similar way three to six times more, using 2 to 4 tablespoons sugar each time. The last time roll dough 1/4-inch. Brush with egg white and sprinkle with remaining sugar.
Boil potatoes. Cool and slice. Brown bacon. Remove bits from pan and to the drippings; add flour, onion and celery. Saute 1 minute. Add sugar, water and vinegar. Cook, stirring until clear and glossy. Toss all ingredients.
Boil potatoes until tender. Beat the cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients, except paprika. Beat just until combined. Spoon mixture into buttered casserole (or use Pam). Sprinkle paprika; cover and refrigerate overnight. Remove and uncover for 15 minutes. Bake at 350° for 30 minutes.
Clean beans by rinsing. In large pan, cover with water. Add taco seasoning, garlic, bouillon, onion, salt, cumin and pepper. Bring to a boil, then lower to medium heat and cook for 1 1/2 hours or until beans are tender. Add water occasionally, if necessary.