HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. Combine brown sugar, flour and salt. Stir in syrups. Add eggs, one at a time, beating well after each addition. Stir in vanilla, butter and pecans. Pour into unbaked pie crust, distributing pecans evenly. Bake for 25 to 30 minutes.
Preheat oven to 450°. Combine biscuit mix and brown sugar in large mixing bowl. Combine butter with mashed sweet potatoes, milk and orange zest. Add potato mixture to biscuit mix and mix until soft dough forms.
Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with pepper and spread one side of chicken breasts evenly with 1 tablespoon mustard. Cook chicken in oil in a large skillet over medium heat, 10 minutes, turning frequently. Remove from skillet and keep warm. Combine whipping cream and remaining ingredients in skillet. Bring to a boil and cook until mixture thickens. Spoon sauce over the chicken. Serves 4.
Mix together. Fill thoroughly greased muffin tins 3/4 full. Bake at 400° for 20 to 25 minutes. Yields 12 muffins.
Heat some oil in a pot and add some cumin and mustard seeds. Put in the chicken pieces with garlic and ginger paste, curry leaves, salt and turmeric powder and braise well. Mix yogurt into the chicken and cook for 10 minutes.
Place potatoes in bag. Add dry soup mix. Shake and place in lightly oiled or sprayed baking dish. Cover with foil. Cook 25 minutes, then bake, uncovered, for 10 more minutes. Serves 4.
Put all ingredients into crock-pot. Cover; cook on low overnight (8 to 10 hours). Stir and serve. Serves 4.
Slice the cookie dough from one of the rolls and place on the bottom of a greased 9 x 13-inch pan, pressing down to spread the dough evenly. With an electric mixer, beat the cream cheese, sugar, vanilla and eggs until well blended. Spread this over the cookie dough. Cover the mixture with the remaining roll of dough, slicing it as you did the first roll.
Melt margarine and stir in soda. In a large pan combine the first 3 ingredients. Bring to a boil and cook 8 to 10 minutes. Add soda mixture while stirring constantly and pour onto a large cookie sheet. Break into pieces when cool.
Remove and chop stems from mushrooms. Saute stems and onion in 3 tablespoons butter. Mix last 5 ingredients and add mixture to sauteed stems and onions. Heat 1 minute until mixture jells. Brush mushroom caps with remaining butter. Fill caps with mixture. Sprinkle with cheese. Bake at 375° for 15 to 20 minutes.
Cook broccoli, drain, then mix with mayonnaise, onion, mushroom soup and eggs; pour in a baking dish. Sprinkle grated cheese on top of this mixture.
Boil chicken and chop into bite size pieces. Cook broccoli. Place on 13 x 9-inch pan. Cover with layer of chicken. Combine soup, mayonnaise and curry and spread over chicken to make next layer. Next layer is grated cheese, then bread crumbs. Dot bread crumbs with butter. Bake at 350° for 45 minutes.
Separate fillets carefully. Combine crumbs and spices in a bowl. Add oil and blend with fork until thoroughly combined. Press fillets into crumb mixture to coat both sides. Place on nonstick baking sheet. Bake 12 minutes at 450°, until fish flakes easily with a fork. Serves 6.
Crush graham crackers. Add melted butter; pat in 9 x 13-inch pan. Sprinkle chips, coconut and nuts over crust. Pour milk over top. Bake at 375° for 15 to 20 minutes.
Mix flour and sugar together; set aside. Mix margarine, shortening, water and cocoa in saucepan and allow to come to a boil. Pour over the flour mixture and mix well. Beat buttermilk, eggs, vanilla, salt and soda together. Add to the flour mixture and stir well. Pour into a greased and floured 11 x 11 pan. Bake at 400° about 20 minutes.
Combine oil and sugar. Beat until smooth. Add egg yolks and beat well. Add hot water, then flour. Stir in potatoes and vanilla. Beat well. Beat egg whites until stiff and fold into mixture. Bake in 3 greased and floured cake pans at 350° for 25 to 30 minutes. Cool.
Brown beef well in salad oil and remove from pan. Add flour, sugar and onions in pan. Cook until soft and slightly caramelized. Add bay leaves, beer and meat to pan. Cover and simmer until meat is tender. Thicken sauce if you like; serve over noodles.
Cook sausage and drain on paper towel. Mix all ingredients with electric mixer. Bake at 350° for 20 minutes. Serve warm with white taco chips such as Doritos.
Combine pumpkin, sugar, salt, spices and flour in mixing bowl. Add eggs; mix well. Add evaporated milk, water and vanilla; mix. Pour into unbaked pie shell. Bake in hot oven (425°) for 45 to 50 minutes or until knife inserted near center comes out clean.
Pour dressing over steak. Poke holes with a fork. Refrigerate and marinate for 8 hours, turn occasionally.
In a skillet, cook hamburger and onion until beef is browned, stirring to separate meat. Spoon off fat. Add beef broth, soup and water. Cover; heat to boiling. Reduce heat to low. Add uncooked noodles and sour cream. Simmer for 10 minutes or until noodles are tender, stirring often. Makes 4 servings.
Mix together all vegetables. Combine remaining ingredients and pour over vegetables. Chill about 24 hours.
Cream together butter, flour and sugar until fluffy. Add egg yolks, lemon juice, rind and milk to the creamed mixture. Beat egg whites until stiff and fold into the mixture. Pour into the unbaked pie shell. Bake 10 minutes at 450°. Reduce heat to 325° and bake for 45 minutes until set like a custard pie.
Mix crumbled Feta and cottage cheese thoroughly. Add eggs and mix well. Cut Phyllo into strips about 2-inches wide and 10-inches long. Line them on a board and brush with melted butter lightly. Place 1 1/2 teaspoons filling on one end of pastry strip and fold corner over to make a triangle. Continue folding from side to side in a triangle form until desired size is reached. Proceed until all Phyllo and filling are used. Place triangles in buttered baking pan side by side and brush tops generously with melted butter. Bake in moderate oven at 350° until golden brown, about 25 minutes. Makes approximately 125 pieces.
Mix all ingredients and cook in double boiler until thick. Pour mixture into baked pastry shell. Cover with meringue.
Have cream cheese at room temperature. Mix well with sour cream. Add other ingredients. Let stand overnight for best flavor.
Mix rice, soup and water together and put in 9 x 13-inch pan. Add mushrooms. Arrange pork chops on top. Sprinkle salt, pepper and paprika over top. Bake, covered, for 1 hour and 20 minutes at 350°. Serves 5 or 6.
Melt butter in skillet. Add cabbage and stir over low heat for 15 minutes. Add salt, sugar and sour cream. Stir until thoroughly heated, but do not boil. Serves 4.
Mix margarine, cheese, Worcestershire sauce, Tabasco, onion powder, and cayenne pepper with mixer until consistency of frosting. Spread mixture on bread slices. Stack by 3's and quarter the stacks. Sprinkle with dill weed. Freeze on cookie sheets. Remove and store in freezer in bags. Do not defrost until ready to bake. Bake at 350° for 12 to 15 minutes. Makes about 60.
Cut chicken in bite-size pieces. Mix with salad dressing. Marinate 1 hour. Combine bread crumbs and cheese. Roll chicken in mix or shake in a bag. Arrange in single layer in pan sprayed with cooking spray. Bake, uncovered, at 475° about 8 minutes. Serves 4, 220 calories each.
Combine dry ingredients in bowl. In separate bowl, combine eggs and vanilla; add pumpkin. Combine dry ingredients; mix well with mixer. Stir in raisins, carrots and pineapple. Pour into sprayed muffin tins. Bake at 350° for 10 to 12 minutes. Makes 12 muffins, 48 calories each.
Beat eggs slightly. Add sugar and salt. Add milk and vanilla flavoring. Pour into 8-inch glass baking dish or 8 individual baking cups. Sprinkle with nutmeg. Set in pan of hot water and bake at 350° for 35 to 40 minutes. Cool at room temperature. Serve plain or top with whipped cream.
Mix together the rice, soups and milk. Place in a large casserole (3-quart size). Put the chicken on top, skin side down. Add salt and pepper to taste. Make this 3 hours ahead of time. Place it in a 250° oven, uncovered, for 3 hours. Turn the chicken over once. That's all! Serves 4.
Mix ingredients; let set for 1 hour before frying. Drop balls of batter about the size of walnut into deep fat; cook until they float and are golden brown. Turn one time. Do not put too many into the fat at once.
Mix eggs and milk. Add onion, cheese, flour, salt and pepper to taste. Mix well. Fry in hot buttered pan until brown, about 5 minutes on each side. Makes 8 small pancakes.
Brown sausage, onion and celery. Drain excess fat. Add to browned sausage the tomato paste, brown sugar and mustard. Add drained green beans, yellow beans and lima beans. Then add kidney beans, chili beans and pork and beans. Bake at 350° for 1 hour.
In top of double boiler over hot water, melt peanut butter chips. Cool slightly. In medium mixing bowl, beat cream cheese until smooth. Gradually add milk, blending well. Beat in sugar and cooled peanut butter chips until smooth. Fold in whipped topping. Spoon into prepared crust. Cover. Freeze until firm. If desired, decorate with chocolate curls.
Combine lettuce, apple, orange and celery; toss lightly. Sprinkle with peanuts, raisins or cereal. Serve with dressing.
Pour water over oatmeal; let stand 10 minutes. Add sugars and oleo. Stir until oleo melts. Add slightly beaten eggs and then dry ingredients. Add 1/2 package chocolate chips. Pour into greased 9 x 13-inch pan (fluted pan). Sprinkle nuts and remaining chocolate chips on top. Bake 30 minutes at 350°.
Mix the cake mix, 1 egg and margarine. Pat into a 9 x 13-inch ungreased pan. Pour apple pie filling over first layer. Mix together brown sugar and cinnamon. Sprinkle over pie filling. Mix sour cream, egg and vanilla. Drizzle over brown sugar. Bake at 350° for 40 to 45 minutes.
In saucepan, melt butter or margarine. In a large bowl, combine melted butter or margarine, peanut butter, powdered sugar, cereal and peanuts. Mix well using hands, if necessary. Chill for 2 hours. Shape into small balls, about 1 inch in diameter. Store, covered, in refrigerator. Makes 2 1/2 dozen.
Place cabbage in saucepan with 1 1/2 tablespoons of water. Cover and cook over low heat until just wilted. Lay half the cabbage in buttered 9 x 13-inch baking dish with half the cheese and cracker crumbs. Season with salt and pepper. Repeat layers. Bake in 350° oven for 30 minutes.
Mix cake mix, one egg and melted butter into bowl, then firmly press in lightly greased pan. Take your bag of chips and put on top of the mix. Press into mix, then mix cream cheese, 2 eggs, powdered sugar. Mix very good and pour over the cake mix and bake at 350° for 45 minutes. Cool before cutting.
Fry fish and drain on paper towels. Put the 1/2 cup of oil, reserved from frying, in bottom of saucepan. Cook onion until tender. Add tomato sauce, salt, hot sauce and bouillon. Cook on low for 10 minutes. Add fish and simmer for 10 to 15 more minutes. Serve with rice and black-eyed peas.
Cut each tomato in half. Place, cut side up, in a shallow baking dish. Sprinkle cut surface with salt and pepper. Combine the remaining ingredients. Spoon a portion on top of each tomato; spread to cover cut surface. Bake in 400° oven 15 minutes or until topping is lightly puffed and tomatoes are hot.
Cream together oil and sugar. Add eggs and beat well. Add mashed bananas, flour and soda (dissolved in buttermilk). Last, add vanilla and 1/2 cup nuts, if desired. Bake in a greased loaf pan in a 350° oven for 45 to 50 minutes. Cool partially in pan. Remove and cool completely before slicing. Makes 1 loaf.
Make salad and toss in bacon, adding croutons last. Add dressing and sprinkle salad with cheese.
Fold rice, pineapple, salt and marshmallows into whipping cream. Pile lightly into sherbet glasses or dessert dishes. Chill.
Use lemon juice on sliced peaches. Line pie plate with pastry. Fill with sliced peaches. Beat eggs well. Add sugar, flour, spices and melted shortening; pour over peaches. Bake at 400° for 15 minutes; reduce heat to 325° and bake for 40 minutes. A crust will form over the top.
Wrap chicken breasts in bacon. Line a greased, flat casserole with strips of dried beef. Place breasts on beef. Mix soup and sour cream. Pour over wrapped chicken breasts and dried beef. Bake at 325° for 2 hours. Very good!
Combine 1 cup flour and 1/4 cup sugar. Cut in margarine until mixture resembles coarse crumbs. Press mixture onto bottom of a 9 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes or until lightly browned.
Peel, halve and seed peaches, enough to fill the pie shell, then sprinkle over the pie 2 tablespoons flour, 1 cup sugar or more to suit the taste. Fill the pan with thick, sweet cream and bake until done.
Drain juices from fruit cocktail and pineapple; add enough water to make 4 cups liquid to mix with orange Jell-O. Stir well. Add fruit cocktail and pineapple. Put into a container, 14 x 8 x 4-inches deep. Set in refrigerator until firm.
Wash and dry grapes. Cream the cream cheese and sour cream. Add sugar, vanilla, brown sugar and pecans. Add grapes and cover with mixture completely.
Prepare gelatin as directed on package; let cool until syrupy. Stir in remaining ingredients except Cool Whip. Fold in whipped cream or Cool Whip. Pour in salad mold or loaf pan. Refrigerate.
Boil 1 cup maple syrup over medium heat until it forms a thread when dropped from a spoon. It may also form a hard ball when dropped in cold water. Gather a bowl of new snow and pour hot syrup over it to form a "spidery" caramelized confection. It's very sweet.
Mix crackers and oil in a bowl, then shake crackers and dressing in a paper bag. Store in a covered container.
Slice meat into thin strips; brown in oil. Remove from pan. Saute onions and carrots until carrots are tender-crisp. Add mushrooms and cook 2 minutes. Stir in flour, salt, pepper and thyme. Gradually add broth and wine; return meat to pan. Cover and simmer 20 minutes or until meat is tender. Serve over rice or noodles.
Cook potatoes until tender. Drain, peel and dice. Saute bacon and onion together until brown. Stir in flour; add vinegar, water and spices. Cook until mixture thickens. Stir constantly. Remove from heat and pour over potatoes, celery and eggs. Fold together. Serve hot or cold.
Mix all ingredients together. Roll into small balls; press crosswise with fork. I use a 3-prong fork. Bake in a 350° oven for 10 minutes, or until done.
Thaw potatoes. Mix all ingredients together. Pour into a 9 x 13-inch rectangular Pyrex dish. Sprinkle with Italian bread crumbs. Bake at 350° for 50 to 60 minutes.
Mix all ingredients. Stir with spoon. Pour in greased 13 x 9 pan. Bake at 350° for 35 - 40 minutes. Cool.
Stir together egg, brown sugar and vanilla. Add flour, salt and soda. Then add nuts. Bake 18 to 20 minutes in well-greased 8-inch square pan at 350°. Should be soft when taken from oven. Cool in pan and cut in squares. Makes 25.
Preheat oven to 375°. Break off stems of 12 to 14 mushrooms and discard. Brush mushroom caps with butter and place on baking sheet. Mix together remaining butter with other ingredients. Fill each cap with approximately 1 teaspoon of filling. Bake 5 minutes and then broil until golden.
Mix the stuffing, oleo and 1 cup water. Put 1/2 in a 9 x 13-inch pan. Mix together the chicken, salt, celery, onion and salad dressing; put in pan over stuffing. Top with remaining stuffing. Mix the eggs and the milk; pour over everything. Refrigerate overnight. Remove 1 hour before baking. Cover with soup and bake at 325° for 40 minutes. Top with Parmesan cheese and bake 10 minutes more.
Scrub the potatoes and rub oil on the skins. Bake in 450° preheated oven until done. Press gently with your fingers to check, about 30 to 45 minutes should do it. Cut potatoes in half; scoop out shells. Mix well, then add butter, salt, pepper, milk or sour cream and bacon bits. When a little cool, fold in cheese cubes. Pile high in potato shells. (You can do this in the morning.) Just before serving, sprinkle with grated cheese and bake in 350° oven for about 25 minutes to heat through thoroughly and melt cheese cubes inside. Serves 8.
Mix all together and form into balls (small). Brown on a cookie sheet in oven or in frying pan on stove top.
Place walnuts on cookie sheet. Bake in 350° gas oven 8 to 10 minutes until lightly browned. Combine buttermilk and soda; set aside. Combine sugar and oil; mix well. Stir in bananas. Combine flours; add to banana mixture alternately with egg whites. Add buttermilk mixture; stir just until blended. Fold in walnuts. Pour into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan coated with nonstick vegetable cooking spray. Bake in 350° gas oven 50 to 60 minutes. Remove from pan; cool on rack. Yield: 20 servings.
Mix dry ingredients. Add melted butter and milk. Mix until well combined. Stir in cranberries. Bake in a greased loaf pan at 375° for approximately 1 hour.
Beat eggs until light. Add sugar, a little at a time. Beat until mixture is thick. Add remaining ingredients. Makes 1 gallon.
Heat oil with salt and red pepper flakes over high heat in a large skillet. When very hot, add asparagus and mushrooms. Cook, shaking often, until tender and asparagus begins to brown. Sprinkle with Parmesan.
Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla (be sure to use pure vanilla). Beat 2 more minutes. Batter will be thin. Pour into 2 greased and floured 9 x 1 1/2-inch cake pans. Bake at 325° for 25 to 30 minutes. Cool cakes 15 minutes before removing from pans. Cool on wire racks. Frost with your favorite icing.
Cook macaroni according to package directions. Drain and rinse with cold water. Add vegetables and dressing. It will usually take at least one whole bottle of dressing. Serve with toasted pita bread or crackers.
Press rolls over lightly buttered 9 x 13-inch baking dish. Cook sausage in skillet, stirring until crumbly. Drain. Spread over crust. Pour eggs over sausage. Top with cheese. Bake at 350° for 25 to 30 minutes or until set.
Mix all ingredients. Grease pan and line with oiled paper. Pack ingredients with buttered hands. Bake at 300° in pan of hot water for 1 hour. Then take out of hot water and bake 15 minutes more. Leave cake in pan.
Mix cream cheese, green onions, Worcestershire sauce and Accent. Shape mixture into a round ball. Roll ball in the pressed ham until completely covered. Refrigerate overnight. Serve with Ritz crackers.
Mix Jell-O according to package directions and pour into oblong or rectangular baking dish. Set until firm. Combine blueberries and pineapple and pour over Jell-O.
In large saucepan over medium heat, cook onion, wieners and garlic in margarine until onion is tender. Stir in flour and mustard. Cook 1 minute, stirring constantly until blended. Gradually stir in tomato juice, water, Worcestershire sauce and baked beans; cook until slightly thickened, stirring constantly. Simmer uncovered 15 minutes, stirring occasionally. Garnish each serving with cheese. Makes 7 (1 cup) servings.
Mix all ingredients well. Roll into 1 to 1 1/2-inch balls. Bake on cookie sheet for 45 minutes at 375°.
Melt butter and 1 cup of sugar and set aside. Mix remaining sugar and cinnamon and set aside. Cut each biscuit into 4 pieces. Roll biscuits in cinnamon mixture. Take half of biscuits and put into a greased tube pan. Pour half of sugar and butter over biscuits. Put other half of biscuits in tube pan and pour remaining butter and sugar mixture over all. Bake at 350° for 40 to 45 minutes.
Cook chicken until done (I cook mine in pressure cooker). Remove chicken from bone and set aside.
Combine flour, baking powder, baking soda and salt. Cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk. Knead dough gently.
Combine chicken, grapes and pecans. Set aside. Stir mayonnaise, sour cream, honey and poppy seed and pepper. Blend well. Add to chicken mixture; toss well. Serve on lettuce leaves or put on croissant buns.
Melt first 3 ingredients over low heat until well blended. Let mixture cool, then fold in 1 cup of the whipped cream or topping. Pour into the graham cracker crust and chill well. Cover top with additional whipped cream or topping.
Dice the potatoes and cook with onion in salted water until soft. Brown the flour and shortening in a heavy frying pan, stirring well until browned. Bring the potatoes and water to a boil; then stir in the browned flour and boil until it thickens. Water can be drained from the potatoes and milk may be used instead.
Preheat oven to 350 - 400 degrees mix butter and sugar. Add eggs and beat well. Add persimmons and dry ingredients. Mix well and bake in 9 x 13 inch pan for 1 hour and 15 minutes.
Beat egg whites and salt in medium bowl until softness forms. Add sugar gradually, beating until stiff. Place cake slices on cookie sheet. Place one scoop of ice cream on each slice of cake. Spread egg white mixture over ice cream. Bake at 450° for 4 minutes (ice cream will slightly melt). Then, after 4 minutes, take out cakes and add raspberries to your desire.
Cut up potatoes and bring to boil in an uncovered pot of water for 5 minutes. Drain water.	Add milk, chicken broth, water, onions, butter and celery salt. Cook on medium heat for 15 minutes.
Combine Blue cheese, cream cheese and pineapple in bowl; mix well. Form into ball. Roll cheese ball in crushed pecans. Chill until serving time.
Mix eggs and Pet milk in blender. Add vanilla, sugar and Eagle Brand milk to blender. Finish with whole milk. Fruit may be added.
Mix the oregano, basil, French dressing and mayonnaise; stir into spaghetti. Chill overnight.
Cook pasta according to package directions; rinse and cool pasta. Put pasta in a large bowl. Mix the olives, pepperoni, ham or turkey and cheese; pour dressing in and mix well. Chill salad 1 to 2 hours to mix flavors well. Stir before serving. Great with picnics and cookouts.
Heat the griddle or skillet. In a large bowl, combine all the ingredients. Measure 1/4 cup per pancake onto griddle or skillet and cook. Serve with butter and warm syrup. Pancakes can be reheated.
Heat oil in pan until hot. Add 1 tablespoon flour at a time; mix thoroughly. Add milk; let milk start to boil. Add white cheese (exclude 12 to 15 slices); let melt. Add Velveeta, few blocks at a time. Boil macaroni while mixing all of the other ingredients. Put macaroni in a 9 x 13-inch pan; pour mixture over it. Lay cheese slices on top evenly. Bake at 350° until cheese is browned.
Bring sugar and Karo to a boil. Remove from heat. Add peanut butter; stir until well mixed. Add cornflakes. Drop by tablespoonfuls onto wax paper.
Scald milk. Put eggs, sugar, salt and vanilla in blender; blend. Add milk, blend well. Pour into pie shell. Bake at 450° for 5 minutes, then 425° for 10 minutes or until done.
In bowl, mix butter, sugar, eggs and vanilla. In another bowl, mix flour, oatmeal, salt, baking soda and baking powder. Add the 2 bowls together and add chips, candy bar and nuts. Roll in balls and bake at 375° for 6 minutes.
Mix potatoes, pepper, onion, cheese, margarine, mushroom soup, chicken soup and sour cream. Pour into buttered 9 x 13-inch dish. Top with 2 cups crushed Ritz crackers with 1/4 cup melted margarine. Bake at 350° for 1 hour.
Make cream mixture of salt, vanilla, milk and flour; set aside. Cream shortening, sugar and eggs. Make a paste with cocoa, vinegar and food coloring. Add to shortening-sugar mixture, then add the cream mixture. Mix well. Bake in three layers at 300° for 45 minutes.
Mix first 9 ingredients well; form stiff dough. Divide into 6 balls, roll out and press into 8 or 9-inch pans with fingers. Bake at 400° until brown. Stack cake using apples between layers and on top.
Saute first 3 ingredients until tender. Add remaining ingredients (except cheese) and simmer approximately 10 minutes or until zucchini is crisp and tender. Transfer to baking dish. Remove most of the broth; it should be wet, not soupy. Top with cheese and bake at 375° for 30 minutes.