HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 425°. In a large bowl, combine the strawberries and sugar. Mix well until the sugar dissolves. Have pie crusts ready in pie plate. Add the remaining ingredients to the strawberry mixture. Mix well and spoon into the pie crust. Place the top pie crust on top of filling. Cut slits in crust. Bake for 30 to 35 minutes or until the crust is golden and filling is bubbly. Allow to cool slightly before serving or chill until ready to serve. Makes 6 servings.
Cream well the butter or margarine with confectioners sugar, adding during mixing about 1/3 cup brandy to right texture. Spoon over pudding slices.
Cream sugar and margarine; add milk-soda mixture, flour and vanilla. Bake 370° for 40 to 50 minutes. Take out and add topping.
Simmer raisins and water until raisins are plump (20 to 30 minutes). Drain raisins. Put liquid in cup and add enough water to make 1/2 cup. Mix shortening, eggs, sugar and vanilla. Add raisin liquid. Sift dry ingredients and add oats, nuts and raisins. Drop by spoonful on cookie sheet. Bake 8 to 10 minutes at 400°.
Mix yolks with sugar and lemon juice. Stir gelatin and water together. Place gelatin mixture in small pan of hot water, allowing to melt. Cool slightly and mix with egg yolks. In a large bowl, beat egg whites until stiff. In another large bowl, beat cream until stiff. Fold all ingredients together gently. Pour into souffle dish or crystal bowl. Cover with plastic wrap and chill for 2 hours.
Combine sugar, salt, cinnamon, flour, eggs and butter. Add rhubarb. Place in pie crust (9 or 10-inch). Bake 50 minutes at 375°.
Mix this batter by hand. Grease and flour 10-inch tube pan. Bake at 350° for one hour and 15 minutes.
Melt margarine in 2-quart bowl on High for 1 minute or until melted. Add sugar. Cool. Add eggs and vanilla. Pour all dry ingredients into sugar mixture and blend in. Add nuts, if desired. Pour into a 9-inch glass cake pan. Cook on High for 4 1/2 to 5 1/2 minutes, turning 3 times. Cool before cutting. Makes 1 dozen.
Soften cream cheese (room temperature). Mix all ingredients and refrigerate 24 hours before serving. Dip gets hotter the longer it sits.
Cook noodles until almost tender; set aside. Sear meat. Add onion. Cook until tender. Add salt, soups, sour cream, corn and pimento. Place in a greased casserole dish. Top with buttered bread crumbs. Bake 1 hour at 350°.
Layer a 9 x 13-inch casserole pan. First, layer sauce. Second, layer cabbage. Third, Mix uncooked rice and uncooked meat. Continue layering until pan is full. Top with crushed tomatoes. Cover and cook at 350° for 1 1/2 hours or until cabbage is cooked.
Combine first 6 ingredients. Set aside. Combine remaining ingredients; stir well and pour over vegetables. Toss gently; cover and chill 8 to 10 hours. Drain. Yields 4 to 6 servings.
Grease a square 2 quart baking dish. Put potatoes in bottom of dish, then sprinkle with cheese, ham and green onions. Combined rest of ingredients and pour over potatoe mixture. Refrigerate overnight. Bake uncovered at 350 degrees for 55-60 minutes. Serves 6.
Tie spices up in a white cloth. Put in mixture and let boil slow until thick. Take out spices. Can in hot jars.
Combine on stovetop in heavy saucepan; cover and bring to boil. Simmer 20 to 25 minutes. Stir. Or microwave in 2-quart casserole. Cover. Cook on High for 5 minutes, Low 17 minutes. Standing time 5 minutes. Stir.
Mix cocoa and sugar. Add oleo and milk. Bring to a boil. Boil 1 minute. Remove from heat. Beat in oatmeal and vanilla. Drop on wax paper to desired size. Cool and eat.
Brown the onions in oil in a large skillet, then add remaining ingredients. Simmer for 1 hour and 30 minutes.
Combine Cool Whip, sugar and cream cheese with mixer until smooth. Pour into pie crust and refrigerate. Top with filling before serving.
In a very heavy skillet, arrange half-strips of bacon over entire bottom. Cut strips of round steak and put on top of bacon. Add salt and pepper. Cover meat with sliced carrots and onions; top with potatoes. Add salt, pepper and parsley flakes. Cover and cook over low heat for 2 hours to 2 1/2 hours or until done.
Blend sugar and oil, then add egg and beat until smooth. Sift the flour with dry ingredients. Add to the creamed mixture alternately with the milk. Fold in the dates. Pour into a greased and floured 9 x 9-inch pan. Bake at 375° for 35 to 40 minutes. When top springs back when pressed with finger, remove from oven and sprinkle with 1/2 cup sugar with 1 tablespoon cinnamon. Serve hot. Serves 12.
Sift together dry ingredients. Combine peanut butter and eggs. Add Sugar Twin and mix well. Thoroughly mix in dry ingredients. Drop by teaspoonfuls onto ungreased cookie sheet. Flatten with tines of fork. Bake in 350° oven for 10 minutes or until done. Makes about 30 cookies. Calories per cookie, 26. Keeps better if refrigerated.
Mix all ingredients well by mixer. Put in refrigerator overnight, then place the pecans in bottom of pie shell evenly. Pour filling on top of pecans and let sit for 5 to 8 minutes or until pecans come to the top. Bake at 350° for 45 to 50 minutes. You can keep and use this filling for 2 or 3 weeks by keeping in refrigerator, but mix well before using.
Dip steak in flour and brown in large skillet. Add all other ingredients and cook on low for 3 hours. Add small amounts of water to keep from sticking. Serves 6.
Peel and cut apples in thick slices and arrange in overlapping rows in pie shell. Sprinkle with lemon juice. Combine sugar, flour, cinnamon and nutmeg and cut in butter until mixture is crumbly. Spoon over apples and spread with sour cream. Bake at 400° for 25 minutes. Reduce temperature to 350° and bake 20 to 25 minutes or until apples are tender.
Melt chocolate. Combine oil, chocolate and sugar. Beat in 1 egg at a time, add vanilla. Add sifted flour and dry ingredients. Chill several hours. Drop by teaspoon on cookie sheet after rolling in confectioners sugar. Bake at 350° until done, 10 to 12 minutes.
Cook spaghetti according to package directions. Meanwhile, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack.
Mix cake mix, flour and gelatin, break any lumps. (I sift mine together in flour sifter.) Add oil, water and strawberries, mixing thoroughly; add eggs one at a time. Beat a minute or two; pour into two 9-inch cake pans or a sheet pan. Bake at 325° for 30 minutes or until done.
Top of stove method: Saute hamburger, add cabbage and onions. Cook 5 minutes. Add rice, tomato soup and water or canned tomatoes. Cook on low until all is done, 20 to 25 minutes.
Combine first 8 ingredients in large bowl, toss well. Combine vinegar, sugar, oil, salt and pepper. Boil stirring constantly. Pour over bean mixture. Toss gently. Chill 3 hours. Contains 2.3 grams fat per serving.
Cream together shortening, sugar and eggs. Sift together the flour, salt, tartar and soda and stir into first mixture. Form dough into 2-inch balls and roll each in a mixture of 2 tablespoons sugar and 2 tablespoons cinnamon. Place 2-inches apart on ungreased cookie sheet and bake at 400° for 8 to 10 minutes.
Add all ingredients together. Pour into unbaked pie crust, top with a crust and bake at 350°.
Soak bread in skim milk. Add garlic powder, onion salt, ground beef and egg; mix thoroughly. Form into 8 balls. Combine water, bay leaf, salt and clove. Bring to a boil. Drop balls into boiling water and cook until beef is done (about 15 minutes). Drain before placing on platter.
Whip lemon juice and Eagle Brand milk until thick. Add remaining ingredients and mix well. Pour into a prepared graham cracker crust.
In a large bowl, cream together butter and 1/2 cup powdered sugar until fluffy. Add 2 cups of the flour, beating until blended. Spread evenly over the bottom of a well-greased 9 x 13-inch baking pan. Bake in a preheated 350° oven for 20 minutes.
Mix ingredients with mixer and spread with spoon on 2 greased pizza pans. Bake at 325° for about 12 to 14 minutes. Cool. Spread 12 ounces of Cool Whip on crusts. Top with fruits such as strawberries, seedless grapes, mandarin oranges, blueberries, bananas, and pineapple tidbits.
Pound steak with meat mallet and cut into serving pieces. Blend eggs with milk and seasonings. Dip meat into egg mixture and coat with cracker crumbs. Slowly brown each piece on both sides in hot oil. Cover and simmer until meat is tender, about 1 hour. Make gravy with drippings.
Preheat oven to 350°. Shake flour in regular size (10 x 16-inch) Reynolds oven cooking bag. Place in 13 x 9 x 2-inch baking pan. Add rice, butter, vegetables, broth and water; squeeze bag gently to blend ingredients. Tie chicken legs with string. Brush chicken with oil; sprinkle with seasonings. Place chicken in bag on top of rice. Close bag with nylon tie. Make 6 (1/2-inch) slits in top. Bake 1 to 1 1/4 hours or until thigh joint moves easily when bag and leg are grasped with pot holder.
Cream the margarine and Crisco, adding sugar. Add eggs, one at a time. Add flavorings. Add flour and milk. Bake in tube pan for 1 hour and 15 minutes, or until done, at 350°.
Boil onion and squash together until tender. Drain and mash slightly. Set aside. Grate carrot and mix with sour cream, 1/2 bag of stuffing, stuffing seasoning, soup and chicken broth. Add squash and mix together. Add margarine to remaining stuffing; microwave and mix together. Add to top of casserole. Bake 30 to 35 minutes at 350°.
Mix all ingredients together in mixer. Bake at 325° for 1 hour. Use an oblong cake pan.
Mix hash browns, melted margarine, sour cream, onion, soup, 1/2 cup grated cheese, salt and pepper in a large bowl. Transfer to a 13 x 9-inch glass baking dish. Top with more Cheddar cheese or crumbled corn flakes. Bake at 350° for 1 hour.
Mix flour, soda and sugar. Add pineapple and eggs. Mix well with spoon. Use a 9 x 13-inch pan and bake 1 hour at 325°.
Mix and knead dough until smooth. Roll dough until 1/2-inch thick. Cut with cookie cutter. Microwave for 5 to 6 minutes on Medium-high, then turn over and microwave for 3 minutes more or bake at 350° until brown. Puppy will enjoy!
Cook and drain broccoli. Mix all ingredients except cheese. Pour in greased casserole dish. Sprinkle with cheese. Bake at 350° for 30 minutes.
Combine all ingredients and mix lightly. Place in a deep cake pan. Bake at 350° for 35 minutes. Pour off excess fat. Spread with potato topping.
Mix sugar, flour and cocoa together in pan. Add eggs, milk and margarine to mixture. Cook on stove top until mixture becomes thick and add vanilla. Pour into pie crusts. Mix egg whites and sugar together in a separate bowl. Beat together until meringue is formed. Pour over the top of chocolate and bake until meringue begins to brown lightly. Makes 2 pies.
Dissolve sugar in 6 cups boiling water; let cool. Mix first 5 ingredients in large bowl. Add sugar mixture. Divide into 3 equal parts; can freeze. When ready to use, take 1 part punch to 2 quarts ginger ale.
Place lemon slices and water in large kettle; cover. Bring to boiling; boil rapidly for 25 minutes. Remove from heat; add sugar, stirring until dissolved. Return to heat. Boil rapidly, uncovered and without stirring, about 25 minutes, or until marmalade slides off spoon in 2 thick drops that run together. Remove from heat at once skim top. If desired, add a few candied cherries for color. Ladle marmalade into hot, sterilized jelly glasses or gift containers. Cool until marmalade sets. Top containers with thin layer of melted paraffin. Cover with dry clean lids or aluminum foil; label. Store in cool, dry place.
Put cucumbers	and onions in shallow bowl. Sprinkle with salt and let stand 15 to 20 minutes. In another bowl, combine cream or milk, sugar and vinegar. Add enough water to thin mixture. Add more sugar	and/or	vinegar to taste. Squeeze liquid from cucumbers and onions and add vegetables to cream mixture. Chill and serve.
Mix in blender and pour into pie pan. Bake at 350° for 65 minutes.
Mix salad dressing and warm water together; add to flour mixture. Add food coloring and vanilla. Beat until smooth. Batter will be thin. Bake in slow oven at 325° for about 30 minutes. Test by putting toothpick in center. If it comes out clean, take out. If not, leave in oven for another 5 minutes.
Heat oven to 500°. Roll biscuit in your hands and cook in a cake pan for about 10 minutes. You need to use real butter.
Place all ingredients into a blender and blend well. Pour mixture into a buttered 9-inch pie pan. Pan will be full. Bake for 30 minutes at 400° or until brown and set. Allow to cool before serving. The pie will make its own crust and golden topping.
Steam rice in water and salt. Boil broccoli according to package directions. Mix all ingredients together and cook 10 minutes. Put into greased casserole dish; cover and bake at 350° for 20 to 30 minutes.
Mix ingredients, then spread on cookie sheet. Bake at 350°. Frost with powdered sugar glaze. Cut into squares.
Pour boiling water over oatmeal in large mixing bowl. Let stand at room temperature 10 minutes. Add both sugars and margarine. Add eggs and beat. Add flour, baking soda, salt and cocoa. Mix. Add half the chocolate chips and blend in. Pour batter into greased 9 x 13-inch pan. Sprinkle remaining chocolate chips and walnuts over top. Bake 35 to 40 minutes at 350°.
Mix shortening, brown sugar and regular sugar. Blend in vanilla and eggs. Sift flour, baking soda and salt. Add dry ingredients to sugar and egg mixture. Blend well. Stir in 1/2 cup of M&M's. Drop rounded teaspoonfuls of cookie dough 2 inches apart on ungreased cookie sheet. Decorate tops with remaining M&M's. Bake on center rack at 375° for 10 minutes or until golden brown. Remove to wire racks. Cool completely.
Cook potatoes in boiling water about 30 minutes, until tender. Drain and mash. Beat cream cheese until smooth. Add potatoes and remaining ingredients, except paprika. Spoon mixture into a lightly buttered 2-quart casserole dish. Sprinkle with paprika. Cover and store in refrigerator overnight. Remove next day 15 minutes before baking. Uncover and bake for 30 minutes at 350°.
Cook ground beef according to directions on taco seasoning package. Drain and set aside to cool. Chop lettuce, onion, green peppers, olives and tomatoes; mix well. Crush tortilla chips; add to mixture. Add kidney beans and ground beef. Mix sour cream with Catalina dressing. Pour over salad and mix well. Top with shredded Cheddar cheese. Serves 15 to 20 people, For smaller portion, cut recipe in half.
Slice peeled cucumbers very thinly. Sprinkle with salt. Put weight on to press down for 2 to 3 hours. Pour off liquid. Mix vinegar, water and sugar. Then add to cucumbers.
Mix ingredients together until moist.	Pour into muffin tins and sprinkle with topping:	combine 2 tablespoons sugar, 2 tablespoons flour and 1 teaspoon cinnamon.	Bake at 425° for 15 minutes.
Combine all ingredients and mix well. Pour into pie shell and bake at 300° for about 1 hour. Yields one 8-inch pie.
Set out a large, heavy skillet having a tight fitting cover. Heat in skillet until lightly browned garlic and oil. Wipe with a clean, damp cloth. Pound and cut into six pieces. Coat veal with a mixture of: flour, salt and pepper. Add veal to garlic and olive oil and slowly brown on both sides. While veal is browning, combine Marsala wine, water, chopped parsley, salt and pepper. Slowly add Marsala mixture to browned veal. Cover skillet and simmer very slowly for about 20 minutes or until veal is tender. If mixture tends to become too thick, add small amount of water.
Cut avocados in half, remove the seed and scoop out pulp with a spoon. Mash pulp with a fork into a soft puree and add the lemon juice, salt, pepper, garlic, jalapeno peppers and hot sauce. Blend in cream cheese. Makes approximately 2 cups.
Almond Crust: Preheat the oven to 350°. Combine all ingredients together in a bowl. Transfer to a 9-inch spring-form cake pan. Press the mixture on the bottom and sides of the pan. Bake this shell for 10 minutes in the oven. Remove and set aside.
Put into large bowl of Mixmaster the egg whites and salt. Beat on speed 10 until foamy, about 1/2 minute. Add cream of tartar. Continue beating on speed 10 or high until whites are stiff and stand at point, abut 2 1/2 to 3 minutes. Do not overbeat until dry. Sprinkle in rapidly the sifted sugar. While beating on speed 8, beat only until sugar is blended, about 1 minute. Scrape bowl gently toward beaters and up and over with a folding motion. Decrease speed to 2. Add vanilla extract and almond extract. Sprinkle in sifted flour mixture evenly and quickly. Beat only enough to blend, about 1 1/2 minutes, scraping bowl towards beaters in a folding motion to blend in quickly. Gently put into tube pan. Carefully cut through batter with a knife or spatula, going around in circular motion 6 times to release large air bubbles. Bake in preheated oven (375°) for 30 to 35 minutes until golden brown.
Heat oven to 350°. Grease jelly roll pan. Mix brown sugar, margarine,	eggs and vanilla. Stir in baking mix and oats. Heat chips, milk, 2 tablespoons margarine and salt in 2-quart saucepan over low heat until smooth. Stir in nuts and vanilla. Press about 2/3 oatmeal	mixture in pan. Spread chocolate mixture over oatmeal layer. Drop remaining oatmeal mixture by tablespoon onto top. Bake until light brown about 30 minutes. Cool completely. Cut into bars about 2 x 1 inch. Makes 70 bars.
Mix cookie crumbs and 1/2 cup margarine (or butter) and place in the bottom of 24 foil cupcake liners in muffin tins.
Mix all ingredients well. Use 1/3 cup of this mixture for 1 cup of cocoa. Just add hot water.
Combine and serve in lettuce cups with thin slices of chicken on top. Garnish with stuffed olives, sliced thin, or chopped ripe olives.
Mix all together. Cook 2 to 2 1/2 hours until jelly like, stirring constantly. Put in jars and seal.
Saute ground beef with garlic in skillet until crumbly. Add next 5 ingredients. Mix well. Simmer, covered, for 20 minutes. Alternate layers of ground beef mixture, noodles and cheese in 8 x 11-inch dish, ending with ground beef. Bake at 350° for 20 to 30 minutes. Makes 6 to 8 servings.
Mix all ingredients and put in a casserole dish. Bake in a 350° oven for about 1 hour until rice is tender.
Mix all ingredients together and bake in a med. size oven proof bowl for 30 mins. at 350 degrees. Serve with Triscuits or thin sliced crusty bread.
Mix last six ingredients together and stuff in stomach. Put in roaster with an inch or two of water. Bake at 350° for 1 1/2 hours.
Time: about 25 minutes before serving or early in day. Yield: about 2 1/4 cups.
Combine corned beef, soup, milk, cheese and onion. Alternate layers of cooked macaroni and meat mixture in a deep 2-quart casserole dish. Bake for 30 minutes at 325° or until casserole is bubbling all around outside edge.
Mix flour, jello and sugar, then add water. Bring to a boil; continue cooking until mixture thickens. While mixture is cooling, bake pie shell. After shell is baked, put sliced strawberries into baked shell. Pour strawberry mixture over berries. Chill for about 3 hours before serving.
Cut round steak into 5 x 3-inch pieces. Pound until 1/4-inch thick. Place chopped onion and pepper in the middle of the pieces and sprinkle with the spices to taste. Place hamburger with the onion and pepper. Wrap the steak around the hamburger and close it up with toothpicks to make the Birds. Melt shortening in a cast-iron skillet and brown the Birds. Add water and simmer until tender. Add a few drops of Kitchen Bouquet browning sauce. Remove Birds and thicken for gravy.
Mix ingredients together. Put in casserole dish; bake at 350° for 40 minutes.
Add all ingredients to beaten eggs. Pour into unbaked pie shell. Bake at 350° for 50 to 60 minutes.
Melt butter in large skillet. Add sliced carrots and lemon juice. Stir until all carrots are coated with butter. Cover skillet and let carrots steam over low to medium fire until softened. Add washed spinach without draining. Add 2 tablespoons water if carrots are dry. Cover and steam vegetables until spinach is limp; about 6 minutes. Serves 4.
Mix well. Bake at 350° on cookie sheet for 25 minutes. Drain on paper towels.
Mix in order given & put in buttered baking dish. Bake in moderate oven for 45 minutes.
Bring first 5 ingredients to a boil and simmer 10 minutes. Add remaining ingredients. When soup clears, turn off heat and stir in 1 beaten egg. Add a few drops of vegetable oil. Garnish with finely chopped green onion. Serves 4.
Mix the first 5 ingredients together well. Add dry ingredients and mix. Roll into balls. Roll in white sugar. Bake on a greased cookie sheet for 5 to 7 minutes at 350°.
Place chicken halves in large shallow pan. Combine other ingredients and pour over chicken. Let sit at room temperature for 1 hour, turning frequently. Cook on grill, turning and basting 1 hour.
Beat cheese until fluffy; gradually beat in lemon juice. Stir in shrimp, onion, horseradish and pepper. Chill to blend flavors. Serve on Melba rounds. Refrigerate leftovers.
Simmer tomatoes, tomato paste and olive oil for 25 minutes. Saute zucchini in oil until soft. Combine seasoned bread crumbs, parsley, Parmesan cheese and garlic. In a greased 1 1/2-quart baking dish, layer half the zucchini, bread mixture, tomato sauce and Mozzarella cheese. Repeat. Bake 15 minutes at 350°.
Brown ground beef. Layer in greased casserole dish the ground meat, sliced potatoes (partially cooked), kidney beans and sliced onion rings. Repeat with 2nd layer of each, then sprinkle rice over top, then add tomato sauce. Bake at 350° for 1 hour. Serves 8 to 10.
Combine sugar, salt, butter and corn syrup in a heavy saucepan. Bring to a boil over low heat, stirring constantly. Add milk slowly. Candy should remain at a boil. Cook, without stirring, to 244° on candy thermometer or firm ball stage. Stir in vanilla and nuts. Pour into greased, shallow pan. Cool. Cut into squares.
Gently tap egg until shell cracks all over. Do not take off shells. In medium bowl, stir water and Kool-Aid. Add cracked eggs. Cover bowl with plastic wrap and place in refrigerator. Leave for 1 to 2 days. Remove eggs and peel shells off. Your dinosaur eggs are ready to eat. Great for children's parties.
Cream oleo. Add 1 cup of sugar. Beat until thick and light in color. Add the egg, beating well. Preheat oven to 350°. Sift flour, cream of tartar, baking soda and salt. Add to the butter or oleo mixture alternately with the milk. Mix well. Pour mixture into a greased 8-inch square pan. Mix cinnamon and remaining sugar together and sprinkle on top. Bake for 25 minutes or until a cake tester comes out clean. Serve warm.
Cook rice according to directions on box; drain. Pour rice into baking dish. Add all ingredients to rice. Place in microwave; cook 10 to 20 minutes, until cheese is melted.
In double boiler mix with hand mixer ten minutes. Add 1 teaspoon vanilla. Spread on cake.
Place chicken in baking pan. Combine all ingredients, except cream. Pour over chicken. Cover and bake at 350° for 2 hours.
Blend together milnot, eggs and water add dry ingredients. Mix well. Roll and put saucer on it and cut around saucer. Then put cooled fruit on each, fold over and mash around edges. Punch wholes with fork on top, then fry in deep fryer til golden brown. Make 50 pies.
Cook squash, onion and salt until tender. Drain. Add remaining ingredients. Reserve enough cracker crumbs for top. Pour in 1 1/2-quart casserole, well-greased. Set in a pan of water. Bake at 400° for 1 hour or until set.
Beat eggs. Add sugar and flour then buttermilk. Cook on top of	stove in a pot, stirring constantly so it will not scorch. Remove from stove. Add flavoring. Pour into baked pie crust. (A graham cracker pie crust is preferred by some.)
In Dutch oven add small amount of water and cook cabbage 12 minutes. Drain. Place in a 9 x 13-inch pan. In saucepan, cook green pepper and onion in margarine until tender. Blend in flour, salt and pepper. Add milk. Cook and stir. Pour over cabbage. Bake, uncovered, at 375° for 20 minutes. Combine mayonnaise, cheese and chili sauce. Spoon over top and bake about 5 minutes more.
In a large bowl, mix together the chicken, cut in cubes, water chestnuts, sprouts, celery and onion.