HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake at 375° for 50 to 55 minutes; stir twice.
Mix 6 tablespoons of ground almonds and about 2 tablespoons of margarine into the pumpkin. Beat eggs and mix them with 2/3 of Parmesan cheese. Gradually add pumpkin mixture to combine. Grease large baking dish with spray. Pour mixture in dish and sprinkle with the remaining almonds and cheese. Dot with the remaining margarine. Bake at 350° for 30 minutes or until set.
Brown pork chops; set aside. Saute green pepper, carrots and onion with sauerkraut until hot. Pour into baking dish and put pork chops on top. Bake in 350° oven for 40 minutes or until pork chops are tender.
Measure 1 cup sugar in a black, iron or heavy aluminum pot and caramelize. At the same time, bring milk and remaining 2 cups of sugar to a boil in saucepan. Add milk mixture to caramelized sugar and cook together about 2 minutes. (Be careful when adding milk to caramel as mixture bubbles up.) Remove from fire. Add 1/2 stick butter and beat until melted. Add 2 to 3 cups pecans. Continue beating until thick and ready to drop. Drop by spoonfuls onto waxed paper. Makes about 2 dozen.
Dissolve gelatin in boiling water; stir in wine, strawberries and undrained pineapple. Pour half of mixture into an 8-cup mold; refrigerate until set. Spread sour cream over top. Spoon or carefully pour remaining gelatin mixture over top. Refrigerate until set. Unmold onto salad greens. Serves 10.
Brown the hamburger, bacon and onion and drain. Add brown sugar, sugar, catsup, barbecue sauce, mustard, molasses, chili powder and pepper and mix. Add the 4 kinds of beans and mix. Bake at 350° for 1 hour or cook overnight in crock-pot.
In a small saucepan, combine salt, cornstarch and orange juice; stir to dissolve. Stir in lemon juice. Cook over medium-high heat about 1 minute until mixture thickens. Remove from heat; stir in oil, garlic and oregano. Let cool. Use to marinate pork or duck before and during cooking. Makes 1 cup.
Mix all ingredients. Chill and serve. Garnish with circles of bell pepper or pimento. Sprinkle with paprika. Serves 6.
Roll cookie dough out on a cookie sheet, then bake and cool. Top with a mixture of cheese, sugar and vanilla. Top with glaze and fresh fruits.
Preheat oven to 375°. Cut a slice from top of loaf to make a lid. Hollow out loaf, reserving crumbs and leaving a 1/2-inch shell. Brush inside and out with melted butter. Mix 1 cup reserved crumbs with celery, onion and chili in medium bowl. Spoon into loaf and sprinkle with cheese. Replace top of bread. Wrap loaf in foil and place on baking sheet. Bake 45 minutes or until heated through.
In a small bowl or blender, combine all ingredients; mix well. Refrigerate several hours to blend flavors. Serve with raw vegetables.
Mix all ingredients, except chips. Place in casserole dish. Crush chips on top. Bake at 350° for 25 minutes.
Sift flour once; measure. Add baking powder and sift together 3 times. Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add flour alternately with milk, small amounts at a time. Beat after each addition until smooth. Add flavoring. Beat well. Bake in 2 greased 9-inch layer pans 25 to 30 minutes in moderate oven at 375°. Spread with Lemon Frosting. Double recipe to make 3 (10-inch) layers.
Cook corn in very small amount of water. Boil for 2 to 3 minutes. Add cream and simmer for 5 minutes with salt and Accent; add to creamed corn as thickened. Simmer for 2 minutes. Sprinkle evenly with cheese, dot with butter and brown under broiler.
Brown chicken breasts; leave whole. Boil noodles; drain. Place in 13 x 9 x 2-inch pan. Place chicken on top of noodles. Pour spaghetti sauce over chicken and noodles. Spread cheese over sauce (thick). Bake at 350° for 30 to 45 minutes or until cheese is fully melted, then eat and enjoy.
Mix beaten eggs, flour, milk, salt and baking powder; mix well. Add cheese, onion and spinach and mix well. Put butter in baking pan (9 x 13-inch) and put in oven for a minute to melt and spread in pan. Spread mixture into pan and level. Bake at 350° for 35 minutes. Cool 45 minutes before cutting.
Pour corn flakes into large bowl. Put the peanut butter on top of flakes. Mix syrup and sugar together in saucepan. Bring to a boil for 45 seconds. (If you cook it longer, it will become too hard.) Quickly pour syrup mixture over corn flakes and peanut butter. Stir rapidly; put a spoonful at a time in your hand to form a ball. Put balls on wax paper to cool.
Line 9-inch pie pan with half of pie dough; refrigerate. In large mixing bowl, blend together flour and 1 cup sugar. Add raspberries and combine gently. Pile filling into chilled pie shell. Drizzle with lemon juice and dot with butter. Cover with remaining dough; seal and crimp edges decoratively. Refrigerate 10 minutes.
Brown ground beef and onion; drain. Mix cream of mushroom soup and sour cream with drained, cooked ground beef. Add mushrooms to this. Bring water to a boil and cook noodles until tender. In a 9 x 13-inch baking pan, layer noodles, meat mixture and cheeses. Bake at 375° until the cheese melts throughout.
Brown pork chops on both sides. Add hot water to pork chops, enough to cover. Let cook approximately 1 hour. About the last 20 minutes of cooking, add raisins. Cover and finish cooking.
Preheat oven to 375°.	Mix all ingredients thoroughly. Pour into a large greased pan. Cook for 45 minutes or until pudding turns slightly dark. Stir often.
Thaw and squeeze water from spinach. Combine with sour cream and vegetable soup. Let set in refrigerator for 2 hours. Spoon-scoop bread from middle of bread to form a bread bowl. Serve dip with bread cubes and crackers.
In an extra-large microwave-safe dish, mix sugar, syrup and water. Stir well and microwave 3 minutes on High. Stir in peanuts and cook on High 10 minutes. Add vanilla and food coloring and mix well. Let cool somewhat and add butter. Beat with a wooden spoon until thick.
Mix cake mix, eggs and oil. Beat until smooth. Add ingredients. Beat well. Bake at 350° for 40 minutes. Cool and frost.
Mix first 4 ingredients until flour is light. Put next 3 ingredients in a bowl and let dissolve. Add shortening to yeast mixture. Add liquid mixture to flour and beat well. You may have to add a little more flour a little at a time. (Let rise until double.) Punch down. Pinch out rolls and place in a greased pan. Let rise until double. Bake at 375° until brown.
Mix Western dressing, apricot preserves and onion soup mix; pour over chicken. Marinate for 4 to 6 hours. Grill chicken. Brush on sauce during grilling.
Preheat oven to 375°. Cream first 4 ingredients; beat well. Sift flour, salt and baking powder; add to creamed mixture. Mix gently until just blended; add vanilla and nuts. Drop by teaspoonfuls on lightly greased heavy-duty foil; bake until lightly browned, about 15 minutes.
Mix all ingredients together in bowl. Bake 3 layers at 325° for 25 minutes. Let cool thoroughly and frost.
Mix all together. Coat chicken. Bake in oven for 1 hour at 350°.
Heat oven to 400°. Spray a broiler pan with cooking spray. In paper or plastic bag, combine cereal and spices. Place egg white in shallow bowl; beat slightly. Dip chicken pieces in egg white. Shake dipped chicken in cereal mixture to coat. Place on sprayed broiler pan. Bake for 45 minutes or until fork-tender and juices run clear. Serves 6. (Low-fat recipe.)
Brown beef; drain fat. Combine next seven ingredients. Heat a large iron skillet and pour half of the batter into it. Layer beef, cheese, onion and peppers over batter. Pour the remaining batter on top. Bake at 350° for 50 minutes. Yields 4 to 6 servings.
Saute onion in margarine. Add tamales, mixing well. Stir in	corn; add salt. Spoon into 1-quart (greased) casserole and bake at 350° for 1 hour, stirring occasionally.
Scoop potato "meat" out of shells while still hot. Mix all ingredients well and turn into a greased 2-quart casserole. Sprinkle with paprika and bake 1 hour at 350°.
In medium skillet, cook sausage, green pepper and onion until sausage is cooked through and vegetables are tender. Drain. Stir in pasta sauce, sugar and fennel. Simmer, uncovered, for 10 minutes. Prepare rigatoni according to package directions; drain. Add olive oil and toss to coat. Serve with sauce. Garnish as desired. Serve immediately. Refrigerate leftovers. Makes 4 to 6 servings.
Trim the crusts from the bread. Butter the bread on both sides and lay as a crust in an 8 x 10-inch baking dish. Sprinkle over bread the cubed ham. Toss grated cheese over all. Beat eggs and milk. Pour over the mixture. Bake* at 325° for 45 minutes until golden brown. Serve at once.
Combine cake mix, 3 tablespoons of shortening (melted), cake flour, and egg in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
Melt butter in large saucepan. Add 1 cup onion, bell pepper, cayenne and garlic; saute over medium heat 2 to 3 minutes. Add shrimp and saute about 4 more minutes until pink. Season with salt and pepper; set aside. Cut French bread in half lengthwise; scoop out soft center. Toast bread that was scooped out and crumble into shrimp mixture. Divide shrimp mixture and spoon into shells. Layer Cheddar and Mozzarella over shrimp. Top with olives and remaining 1 cup onion. Bake at 350° for about 25 minutes.
Beat eggs well. Add sugar, pineapple and coconut. Melt margarine and add. Put in uncooked pie shells and bake at 325° for 1 hour.
Beat 1 egg; melt margarine and mix with cake mix. Mix with spoon until stiff. Grease and flour 8 1/4 x 13-inch pan. Press mixture into pan. Mix cream cheese, 2 eggs and powdered sugar. Pour on top of first layer. Bake at 350° for 30 minutes.
Stew chicken in water until done (or microwave). Drain chicken, reserving broth. Combine mushroom soup, broth, chilies, and sour cream. Saute onion and garlic and add to sauce. Add seasonings and chicken to sauce. Grate and mix cheeses. Soften tortillas in oil and then cut into strips. Layer in dish, tortillas, then sauce, then cheese. Repeat, ending with cheese layer. Bake at 375° for 30 minutes. Tortillas may also be filled in traditional rolled style.
Stir together flour, baking powder, sugar, salt and spices. Set aside. Stir together cereal, milk and bananas in mixing bowl. Let stand 1 to 2 minutes or until cereal is softened. Beat egg whites until foamy. Add egg whites and Promise spread to cereal mixture. Beat well. Add flour mixture; stir in raisins, stirring only until combined. Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups. Bake at 400° for about 25 minutes or until lightly browned. Yield: 12 muffins. Per serving: 1 muffin, 150 calories, 2 g dietary fiber, 4 g fat.
Melt shortening in skillet. Blend in flour, salt and pepper and brown slightly. Add milk; cook until thick and smooth, stirring constantly. Add tuna and remove from flame. Grease a 1 1/2-quart casserole dish and cover bottom with 1/4 the potato chips which have been crushed. Top with 1/2 the creamed tuna. Repeat. Cover with remaining potato chips. Bake at 350° for 25 minutes. Serves 4 to 6.
Combine all ingredients; put in a crock-pot. Cook on low for 8 to 12 hours, stirring occasionally. Serve with mashed potatoes or rice.
Combine all spices. Rub into roast. Let it stand several hours or place in plastic bag and refrigerate overnight. Warm to room temperature before putting on spit. Insert a meat thermometer and brown on spit for 20 to 30 minutes.
Heat oven to 400°. Beat eggs. Stir in milk, blueberries, oil, water and juice concentrate. Combine dry ingredients separately. Stir into liquid mixture until moistened. Batter will be lumpy. Fill greased muffin cups 3/4 full. Bake 20 minutes.
Put in crock-pot on low for 8 hours or on high for 4 hours.
Slice one roll of dough and line bottom of 9 x 13 pan. Mix cream cheese, sour cream, eggs, and sugar. Spread on first layer. Slice other roll of dough and place on top. Bake one hour at 300°.
Mix ingredients well. Drop by teaspoon on ungreased baking sheet. Bake for 15 to 20 minutes in a 350° oven. Serve hot.
Mix butter, Eagle Brand, salt, confectioners sugar and pecans. Roll into small balls and let dry. After candy balls have dried, place chocolate, paraffin wax, vanilla and black walnut flavoring in top of a double boiler. Melt. Dip candy balls into hot chocolate mix with a toothpick. Place on waxed paper. Allow to dry.
Cook chicken wings (frozen or	thawed) in hot cooking oil until brown or golden. Dip in hot sauce, coating both sides. Place in shallow baking pan/sheet. Bake at 350° for 20 to 30 minutes or until done. Serve with celery stalks and Blue cheese dressing. This is a big favorite dish anytime, anywhere.
In the container of an electric blender, place milk, banana, orange juice and vanilla. Cover and whirl until smooth. Serve at once. Yield: 2 portions (about 2 cups).
Pour into ungreased pan. Top with chocolate cake batter. Bake 40 minutes or until cake is done.
Blend all together and pour into 2 graham cracker crusts. Chill for at least 1 hour (longer is better). Pies may be frozen.
Combine first 4 ingredients. Mix on low speed until blended. Combine remaining ingredients in a separate bowl for topping. Add 1/2 topping to batter and mix slightly. Spread batter in greased 9-inch pan. Sprinkle with remainder of topping. Bake 20 to 25 minutes.
Melt oleo in iron skillet; add other ingredients. Cook until thick. Pour in baked pie shell. Top with meringue and brown.
Mash bananas and mix together with eggs. Mix dry ingredients together and add to banana mixture. Add nuts and melted butter or margarine and flavoring. Pour into buttered loaf pan and bake at 350° for 1 hour and 10 to 15 minutes or until done.
Amount prepared will depend on number of persons to be served. Can be served with soft tortillas or tortilla chips. Place on serving table in order listed. Take small servings and layer on plate...by the time you get all of this on your plate, it is full.
In a large mixer bowl, dissolve yeast in warm water. Add cheese, shortening, sugar, salt, caraway seed and 2 cups of flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in a warm place until double, about 30 minutes.
Microwave (High) coating in uncovered 3-quart microwavable casserole 3 to 3 1/2 minutes or until melted, stirring 2 or 3 times. Blend in peanut butter. Add peanuts and cereal; mix to coat evenly. Grease 15 x 10-inch baking pan. Spoon mixture into pan; press evenly. Refrigerate until set. Cut into 1 1/2-inch squares. Makes about 60 bars.
Combine brown sugar, corn syrup, margarine, cream of tartar and salt in a 2 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil to 260° (hard ball stage); takes about 5 minutes. Remove from heat. Stir in baking soda, quickly, then pour over popcorn in a large roasting pan. Stir gently until all kernels are coated. Bake at 200° for 1 hour, stirring every 15 minutes. Turn out onto waxed paper; spread apart and allow to cool. Store in tightly covered container.
Place salmon steaks in shallow pan. Combine oil, lemon juice, soy, dry mustard, ginger and garlic powder; pour over steaks. Let stand at room temperature 1 hour, turning once. Drain, reserving marinade. Place steaks on broiler pan. Broil 3-inches from heat for 5 minutes; turn and brush again. Broil 5 minutes more. Makes 4 servings.
Line square buttered pan with bread. Trim to fit. Place sliced meat over bread. Mix eggs, soup and milk with fork. Pour over bread and meat. Top with cheese of your choice, fairly thick. Heat oven to 350°. Bake 45 minutes.
Cook shells almost complete amount of time, but don't overcook (add a little oil to the water so they don't stick).
Combine hamburger meat, cracker crumbs and grated cheese. Add remaining ingredients and mix well. Form into loaf and bake 1 hour at 350°.
Mix first 7 ingredients together and pour into a baking dish. Mix last 4 ingredients together and pour over potatoes. Bake at 350° for 35 minutes.
Melt butter in saucepan and add soup; blend until smooth. Remove from heat and add sour cream, salt, pepper, onions and 1 cup cheese. Put potatoes and sauce in baking dish. Sprinkle other cup of cheese on top. You can also sprinkle parsley on top. Bake 30 minutes at 350°. Can be made day before use. Tastes like baked potato with all the trimmings.
Mix all ingredients. Cook at 350° for 1 hour or until top is browned and center is done.
Lightly grease a 10-inch iron skillet or baker and heat in preheated 450° oven. Mix ingredients and pour into heated pan. Mixture should be the consistency of a "batter." Bake until light golden brown. Turn out immediately onto plate or platter.
Slice and boil peeled eggplant in salted water until tender. Drain the water off. Mash and add remaining ingredients except 1/2 cup cheese and milk. Add 1/2 cup cheese on top of casserole. Bake 30 minutes at 350°. When nearly done, add sweet milk. Pour over top.
Mix all ingredients, except egg whites, and cook until thick. Cool and pour into baked pie shell. Beat egg whites and add 1/4 cup plus 2 tablespoons sugar. Top the pie and bake about 20 minutes or until golden brown.
Preheat oven to 375°. Allow egg whites to warm up to room temperature. Use 2 pieces of wax paper; sift flour and 1/2 cup of sugar together 4 times. Beat egg whites and salt with hand beater until foamy. Sprinkle in cream of tartar and continue beating until whites are stiff enough to stand in soft peaks, but still moist and glossy. Then add 1 cup of sugar in 4 additions (1/4 cup at a time) over whites and beating 25 strokes. Add flavorings and beat 10 strokes. Then sift in flour mixture 1/4 at a time. Fold in the flour lightly with a wooden spoon, using 15 complete foldover strokes for each addition. Use 10 extra strokes for last addition. Pour batter into an ungreased 10-inch tube pan. Bake in moderately hot oven (375°) for 30 to 35 minutes. When done, remove from oven, invert on wire rack and let stand 1 hour or until cold. When cold, tilt cake pan on its side; carefully loosen cake from sides of pan and around center tube using a knife. Then invert cake on a cake rack and lift off pan. If cake doesn't turn out easily, loosen it again, then turn cake right side up. Dust with powdered sugar and serve with Fresh Peach Ice Cream.
In saucepan, melt butter and cream cheese. Add nuts and stir until golden brown. Add sugar and vanilla. Spread in pan or dish.
This is a good basic salad that children love. Be sure to cut everything up very small. Place the Romaine in your bowl, then the watercress, chopped vegetables. Strew the sprouts and garbanzo beans on top.
Mix all ingredients together, except cornflakes and melted butter. Place in greased 13 x 9-inch pan. Top with mixture of cornflakes and melted butter. Bake at 350° for 45 minutes.
With mixer, mix ice cream, pudding and milk. Refrigerate 1/2 hour. Mix crackers, margarine and nuts well. Pat 2/3 mixture into bottom of 13 x 9-inch pan. Do not bake.
Combine mayonnaise, sugar and vinegar to make dressing and toss with salad ingredients.
Cook noodles; set aside; drain. Roll Pepperidge Farm dressing with dough roller to make them fine. Put in layers in greased pan 1 cup dressing, cream of chicken soup, noodles, peas and carrots, and chicken broth.	Sprinkle with remaining dressing on top. Cover with foil.	Bake 350° for 45 minutes.
Cook beans in a large pot of boiling water until just tender, about five minutes. Rinse beans with cold water to stop the cooking. Beans may be cooked in advance, about 6 hours before you serve them. Be sure to refrigerate them. To complete, put butter with oil in large heavy skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss.
Melt butter and marshmallows over medium heat. Remove from heat and stir in vanilla. Stir in cereal and pat into 9 x 13 greased pan. Spread marshmallow creme over bars. Mix another batch and set aside.
Combine milk and soup mix until smooth. Add uncooked macaroni, water chestnuts, chicken, onion, cheese, 3 of the eggs and salt. Mix well. Refrigerate overnight, remove from refrigerator.
Mix first four ingredients together well. Add Cool Whip. Pour into bowl. Sprinkle top with nuts and coconut. Yield: 8 to 10 servings.
Mix pork thoroughly with all ingredients. Shape into patties the size of a biscuit. Fry in a skillet until nicely browned on each side.
Roll veal cubes in seasoned flour and fry in hot oil until well browned. Add remaining ingredients. Stir together. Cover and cook on low heat or in slow cooker for 6 to 8 hours. Serve over rice or fettucine noodles.
Combine sugar, corn syrup and water. Bring to boil, stirring until sugar is dissolved. Boil rapidly, without stirring, until small amount forms soft ball in cold water. Pour syrup in fine stream over egg whites, beating constantly. Add vanilla. Continue beating 10 to 15 minutes or until frosting is right consistency to spread.
Heat oven to 375°. Generously grease a shallow 2 quart baking dish. Mix	undiluted soup and milk in a large bowl until blended. Add remaining ingredients, except cheese and toss gently to mix. Turn into prepared dish. Sprinkle cheese evenly over top.	Bake 15 minutes or until hot and bubbly. Makes 4 servings.
Preheat oven to 350 degrees. Peel and boil potatoes until tender, drain well. Use an electric mixer to mix potatoes, 1 stick of butter, white sugar and evaporated milk. Beat until smooth (if mixture is too stiff, add more evaporated milk). Beat in eggs and add cinnamon. Pour into large buttered casserole dish.
Wash and quarter apples. Remove core from each section and cut each quarter into 3 wedges. Arrange slices in a greased 1 1/2-quart baking dish. Mix sugar, cornstarch, salt and spices and sprinkle over apples. Pour 1 cup water over all and dot generously with butter. Bake in a 325° oven for 1 hour and 15 minutes or until done. Serves 6.
Put all ingredients in a blender and whirl until smooth. Makes 2 (1 cup) servings.
Cook beef ribs, pepper, water, onion and salt on medium heat until fork-tender. Remove meat from broth. Add to broth tomatoes, okra and lima beans. Cook at least 1 1/2 hours. Add fresh corn and cook 30 minutes. Add chicken and cook about 30 minutes. Dice the lean meat from the ribs and add to the gumbo. This seems like a lot of fixing, but it isn't all that much trouble and it makes a lot. It freezes well. Good to have on hand on "short notice" company.
Mix all ingredients in large bowl with spoon. Make into 1 inch balls. Press down with fork onto ungreased cookie sheet. Bake at 350° about 12 minutes. Makes 7 dozen.
In saucepan, in hot margarine, cook mushrooms with thyme until mushrooms are tender. Stir in gravy and lemon juice. Heat through. Serve over chicken or mashed potatoes. Makes 1 1/3 cups.
Combine Crisco and sugar; blend in egg and vanilla. Add combined dry ingredients and mix well. Stir in chocolate pieces and nuts. Drop from a teaspoon onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes.
Add soda to applesauce. Mix dry ingredients and add to applesauce, butter and Crisco. Bake at 350° for 1 hour. Make 1 or 2 weeks before needed and soak with apple or orange juice to keep moist.
Mix celery, bell pepper, onion, Mrs. Dash, hot sauce, lemon juice and mayonnaise. Add crabmeat. Imitation crabmeat is good with this recipe.
Grease well one 10-inch pie pan. Beat egg whites with sugar and vinegar. Bake 30 minutes at 275°. Increase heat to 300° for 15 minutes. Let cool in oven with door open.
Mix together all ingredients. Pour into pie shells while stirring to keep pecans from settling to the bottom while pouring. Bake at 325° for 50 minutes.
Prepare vanilla pudding according to directions on package or you can make your own pudding using skim milk. Cool. Before serving, fold in the drained mandarin oranges and the sherry.
Prepare the package of rice as directed. Stir in the meat, pineapple, peas and garlic. Heat thoroughly all ingredients.
Mix together cream cheese, pudding, fruit cocktail, and nuts. Form into a large ball. Refrigerate for 1 1/2 hours or more. Serve on cinnamon graham crackers.