HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together all ingredients, adding pecans last. Pour in 9-inch unbaked pie crust. Bake at 450° for 10 minutes, then reduce the heat to 350°. Bake until done or silver knife inserted in center of pie comes out clean.
Combine 1 package of beef Rice-A-Roni with 1 pound ground beef and beaten egg. Shape into small meatballs (approximately 20). Brown on all sides in skillet.
Bake potatoes. Scoop potatoes out of shell, being careful to keep shells intact. Mix potatoes with enough milk to make smooth consistency. Add butter, salt, pepper, sugar, sour cream, chopped green onions, grated cheese and bacon (crisp and crumbled).
This cake is best made a few days before serving. Bake cake combining cake mix, pudding, mayonnaise, oil, eggs and water; mix well and bake at 350°. When cake is cool, cut into 2 or 3 layers or use layer pans to bake 2 or 3 layers.
Prepare spinach as directed on package. Combine cheese, soup and milk. Heat until cheese is creamy. Layer spinach, soup mixture and half of onions. Bake at 350° for 20 minutes. Remove from heat and place on top the remainder of the onions. Cook 10 minutes longer. Serves 6.
Mix and refrigerate 12 hours. I make ribbon sandwiches. These are delicious and it can be frozen and used a couple days later. Great for a wedding reception.
Chop cabbage; spread in bottom of greased 9 x 13-inch pan. Brown meat and onion in large skillet; stir in rice, pepper and salt. Spoon mixture over cabbage. In small pan heat tomato soup and water until hot. Pour over all ingredients. Sprinkle with grated cheese (Cheddar). Cover with foil and bake 1 1/2 to 2 hours in 350° oven.
Place all ingredients in a glass dish. Microwave on High for 2 minutes. Stir until well blended. Spread in a greased 9-inch square baking pan. Refrigerate until firm.
Combine fruits and juice. Chill. Arrange fruits in lettuce cups. Sprinkle with coconut. Garnish with cherry. Serve with whipped cream fruit salad dressing. Makes six servings.
Heat 1/3 cup olive oil in large skillet or wok. Add eggplant and saute until tender. Remove from skillet. Add 2 teaspoons olive oil to skillet. Add onions, celery and garlic; saute about 5 minutes.
Cook onions in butter until tender. Blend in soup, cream cheese and milk; add seafood and corn. Bring to boil; simmer about 10 minutes.
Melt marshmallows in water. Mix remaining ingredients well and press into Pyrex dish or sheet cake pan lined with foil. Chill and slice.
Blend all dry ingredients; set aside. Heat corn, butter and half and half until butter is melted. Add in dry ingredients. Simmer 20 minutes. May need to add extra flour to thicken.
In a mixing bowl, cream together sugar and butter until fluffy. Blend in milk and vanilla. Stir in flour, pecans and cherries. Form dough into 3 seven-inch rolls. Roll in flaked coconut to coat the outside. Wrap dough in waxed paper or clear plastic wrap. Chill thoroughly.
Cream shortening and 1 1/2 cups sugar. Add eggs. Add the sifted dry ingredients. Chill dough in refrigerator for awhile. Shape dough into walnut size balls. Roll top of each ball in a mixture of 2 teaspoons sugar and cinnamon.	Bake on ungreased cookie sheet at 400° for 8 to 10 minutes. Young children love to make these.
Combine cream cheese, steak sauce, nuts, garlic and hot pepper sauce. Form ball. Wrap in waxed paper. Chill.
Cook the raisins in the water. Remove from heat; stir in the soda. While the raisins are cooking, mix the remaining ingredients as directed. Cream shortening and sugar. Add eggs; mix well. Add flour; stir in raisins, water and nuts. Spread into a well-greased cookie sheet with sides (jelly roll pan). Batter will be thin, but will rise. Bake at 350° for 15 to 20 minutes. Frost with powdered sugar icing. Cut into bars.
Beat cream cheese, 1 tablespoon milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on pie crust. Pour 1 cup milk into bowl. Add pudding mix and beat with wire whisk 1 to 2 minutes. Stir in pumpkin pie mix and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish as desired. Store in refrigerator. Makes 8 servings.
Boil broccoli until tender. Drain. Brown beef with onion and celery. Layer ingredients in a buttered casserole. Cover with 1/4 cup finely chopped Cheddar cheese. Cover casserole and bake at 350° for about 40 minutes.
Sift dry ingredients. Melt shortening and add sugar. Cool slightly and add eggs, one at a time, beating well. Add dry ingredients, nuts and chocolate chips. Spread into greased 9 x 13-inch pan and bake at 350° for 25 to 30 minutes. Cut into squares when almost cool.
Mix flour and salt. Alternate layers of potatoes and flour mix in greased casserole dish. Sprinkle with pepper; dot with butter and pour on milk just to top layer of potatoes. Bake at 400° for 15 minutes, covered; then uncover and bake at 350° until done.
Combine cream cheese, pineapple, onion, green pepper, seasoned salt and 1 cup pecans in a bowl. Mix well. Shape into a ball. Roll in remaining pecans to coat. Wrap in waxed paper and store in refrigerator. Let stand at room temperature for 1 hour before serving. Serve with crackers.
Chop onions and saute in skillet using 3 tablespoons butter. Remove onions to 1 1/2-quart casserole. Dust slices of veal in seasoned flour and brown in skillet, using 1/3 to 1/2 cup butter. When browned, place veal in casserole. Add crushed garlic, rosemary and consomme. Pour over veal. Cover and bake at 350° for 45 minutes. Serves 8.
Mix first 6 ingredients together. Pour into 9 x 13-inch casserole dish. Mix Pepperidge Farm stuffing mix with melted margarine and pour on top of chicken and rice mixture. Bake at 350° for 40 minutes.
Combine juice, beaten eggs, sugar and flour. Cook over low heat until thick, stirring constantly. Add jello and mix well. When cool, pour over fruit that has been prepared in a large bowl. Chill.
Cook macaroni according to package directions. Drain and put into greased 2-quart casserole dish.
Bring Karo and sugar to a boil, stirring constantly. Remove from heat; stir in peanut butter until blended. Stir in cornflakes. Drop by spoonfuls on wax paper.
Melt butter in the milk. Mix together corn, eggs, flour and milk. Add pimentos. Put in greased baking dish and bake at 325° for 30 minutes.
Beat egg yolks until light. Add oil, sugar and buttermilk. Sift dry ingredients together. Add to buttermilk mixture. Beat egg whites until stiff and fold into mixture. Bake in greased hot ebel-skiver pan. Turn gradually until done inside. Serve with syrup or brown sugar.
Saute onions, pepper and oleo. Mix sauteed mixture with chicken, cheese, sour cream, salt and pepper. Roll biscuits as thin as you want and spread chicken mixture on each one. Roll up to put seam down on pan. Bake at 350° for 10 to 12 minutes.
Slice hot dogs and mix beans, syrup, brown sugar, onion, ketchup and mustard. Salt and pepper to taste. Pour in baking dish. Bake at 350° for 45 minutes.
Place the sugar, milk, margarine and cocoa in a pan and cook for 2 minutes. Mix the remaining ingredients in a large bowl. Pour cocoa mixture over mixture in bowl and mix well. Drop on wax paper or buttered pan. Let cool and serve.
In huge pot, presoak beans as directed on package. Bring beans and lentils to a boil over medium heat. Combine all other ingredients except 1/2 of bacon. Cover and simmer 2 hours. Add remaining bacon and simmer 1 1/2 hours on medium-low heat. Serve with flour tortilla or French bread. Serves 1 Fellowship.
Saute onion and celery in oil; drain. Combine with crabmeat, white sauce, eggs, seasonings and cracker meal. Fry in deep hot shortening at 375° until brown.
Mix brown sugar, vinegar, bacon drippings and salt and pepper to taste. Arrange green beans and onion in casserole. Pour mixture over them. Crumble bacon and sprinkle on top. Cover and refrigerate overnight. Cook 45 minutes in a 350° oven.
Brown hamburger with onion, garlic powder and oregano (to taste). Add soup and macaroni; mix well. Place in 9 x 13-inch baking dish. Place sliced cheese on top, enough to cover complete pan. Bake at 350° for about 20 minutes or until cheese is melted and slightly browned.
Mix cornstarch, sugar and salt together. Beat egg yolks and add with milk. Cook until thick on medium heat. Remove from heat; add butter, vanilla and coconut. Pour in a baked pie shell. Add meringue and sprinkle coconut on top. Bake at 400° until brown.
Beat butter and sugar until creamy. Add the yolks of eggs, milk, flour, spices, baking powder and salt. Beat the egg whites to a stiff froth. Fold in gently. Add berries and bake at 350° for about 25 minutes or until golden brown.
Use graham crackers and 1 stick melted butter for crust. Press into a 13 x 9-inch pan.
Mix all ingredients for 2 minutes. Pour into 9 x 13-inch Pyrex dish (I use a pie dish).
Brown meat and drain on paper towels. Return to pan; add onions and peppers. Cook until soft. Add beans and tomatoes; cover and simmer for 5 minutes. Pour bean mixture into greased 9 x 13-inch baking dish. Beat egg in small bowl; add milk and cornbread mix. Stir until smooth. Spoon cornbread batter over bean mixture and smooth. Bake at 400° for 15 minutes or until lightly brown. Remove and sprinkle with cheese. Cook 5 minutes longer or until cheese is melted and sides are slightly brown. Cool 10 minutes before serving.
Mix eggs, milk, sugar and vanilla. Soak bread in mixture as you prepare pan. In frying pan heat oil on high heat. Place bread in frying pan and cook on both sides until brown. Sprinkle with powdered sugar.
Mix bread crumbs, oil, American cheese and spinach in a bowl. Mix well, then add shells. Put in a 9 x 13 x 2-inch greased casserole dish. Mix cooked hamburg with sauce and pour over mixture of shells. Spread Mozzarella cheese on top and bake at 350° for 30 to 40 minutes.
Wash cucumbers; peel onions and cut 1/4-inch thick. Put in layers. Sprinkle salt on each layer. Let stand for 2 to 3 hours. Drain. Combine remaining ingredients and heat to boiling. Add cucumbers and onions; simmer for 10 minutes. Pack in hot jars and seal. Makes 4 pints.
Mix and heat first 5 ingredients. Add cheese, butter and broccoli. Take 2 cups of the milk and add 1/2 cup flour and mix well. Add to other 2 cups milk and pour into first mixture. Cook until it thickens. Makes 2 quarts. Can be frozen.
Mix sugar, flour and egg together. Stir in rhubarb. Let stand while preparing pie crust, then stir the above well and pour into unbaked pie shell. Bake at 350° for one hour. If desired, serve with vanilla ice cream or Cool Whip.
Mix Jell-O and pineapple together in a pan; let come to a boil. Cool, then add buttermilk and Cool Whip. Stir well. Fold in apricots. Refrigerate to set.
Cook carrots just until tender. Drain, reserving water. Saute onion in butter. Combine carrots and onion with remaining ingredients. Bake in greased casserole at 300° for 30 minutes.
Mix graham crackers and melted butter in pan. Beat together sugar, eggs and 2 sticks margarine. Slice bananas on crust; put mixture on bananas. Add pineapples. Add Cool Whip. Top with cherries and nuts. Refrigerate.
Combine all ingredients, reserving 1/2 cup bread crumbs. Shape into patties using 1/4 cup of the mixture for each. Sprinkle both sides of patties with reserved crumbs. Quick-freeze on cookie sheet. Wrap for freeze storage. To serve, fry frozen patties in butter until golden brown, turning once. Serve hot. Makes 10 to 12 patties.
Combine ingredients. Mix well. Place in a greased Bundt pan at 350° for 50 minutes.
Have bread frozen. Cut crusts from loaf. Butter one side of each slice. Cut into small cubes. Mix together with the onion. Cover and refrigerate overnight. Next morning, add the eggs, shrimp, crabmeat, Miracle Whip and mayonnaise. Toss ingredients until well mixed. Cover and allow to stand for 3 to 4 hours in refrigerator. Fresh seafood or chicken also makes good salad. Serves 12.
Gradually add corn meal to hot milk. Cook, stirring constantly, until smooth and slightly thickened. Add molasses. Beat eggs. Add sugar, cinnamon, ginger, nutmeg and salt, then add cold milk and mix well. Pour into 1 1/2-quart greased pudding dish. Bake in slow oven at 275° to 300° for 2 hours. Serve hot with whipped cream or ice cream.
Combine cornmeal, salt and pepper. Set aside. Combine egg and water; beat well. Dip squash in egg mixture; dredge in cornmeal mixture. Lightly coat a 15 x 10 x 1-inch baking pan with cooking spray. Place squash slices in a single layer in a pan. Bake at 450° for 30 to 40 minutes or until golden brown, turning once. Yield: 6 servings.
Peel, cut up and boil eggplant. If you're going to use hot pork sausage, you needn't put salt in the water.
Place ground beef, bread crumbs, egg, onion and salt in bowl. Add specified ingredients to prepare either Italian, Oriental or Scandinavian meatballs. follow remaining procedures as directed in desired recipe.
Brown meat and onion in a 5-quart pan; drain all excess fat. Add remaining ingredients. Simmer, covered, 1 to 2 hours. Stir. Remove bay leaf. Serve hot. Makes 8 (1 cup) servings; 156 calories per serving.
Cook noodles separately. Brown beef. Put chopped celery, onions and peppers in pan with beef. Cook 10 minutes. Add mushrooms. Mix all ingredients with tomatoes and tomato soup. Mix with cooked noodles. Season and add grated cheese on top. Bake slowly 1 hour. Serves 12.
Beat the eggs until frothy. Stir in the remaining ingredients until well blended. Turn into greased 1-quart casserole. Bake in preheated 350° oven for 1 hour or until knife inserted in center comes out clean. Makes 4 servings.
Mix the first 6 ingredients well. Mix the mayonnaise, sugar and vinegar and pour over salad. Place in refrigerator and leave overnight!
Cook broccoli and drain well. Mix mushroom soup, mayonnaise and egg together. Combine with broccoli and 1/2 cup cheese. Pour into baking dish and sprinkle with remainder of cheese. Bake at 350° for 30 to 35 minutes.
Prepare seashells as instructed on package. When seashells are cooked, drain. Add soup and cheese. Stir until mixture is creamy. Serve and enjoy.
Roll into small balls. Bake for about 10 minutes on a greased cookie sheet at 350°. Makes about 3 dozen cookies.
Combine all ingredients. Mix well. Store in airtight container. To serve: place 4 level tsp. in cup. Add boiling water. Stir Well. Yield: about 33 servings. Makes great gifts by placing in small containers.
Preheat oven to 450°. Measure dry ingredients into a bowl and stir thoroughly. Cut shortening into flour mixture with a pastry blender until mixture looks like "meal". Make a well in the dry ingredients and add milk. Stir with a fork until mixture rounds up in a ball and no dry ingredients remain. Avoid overhandling.
Mix and pour into baked pie crust or graham cracker crust. Chill. Top with whipped cream or whipped topping.
Mix all ingredients together and roll into small balls. Heat butter in frying pan. Fry them and keep turning them over until they are brown. Heat is about medium. Makes 40 to 50 meatballs or 4 pans full.
Grease casserole dish with butter. Add layer of cracker crumbs, layer of drained asparagus, layer of cheese and repeat until all ingredients are used.
Mix all ingredients and pour into an unbaked pie shell. Bake 40 to 50 minutes in 350° oven. Cool completely before slicing.
In a large skillet, saute blended olive oil with green pepper and onions. Add garlic; heat until golden brown. Add tomatoes, salt, pepper, basil and parsley. Stir and simmer, uncovered, for approximately 1 hour. Add crumbled bacon to finished sauce just before serving. Serves 5 to 6 adults as main course.
Drain peach halves. Arrange halves with cut side up in baking dish. (To make peaches stand upright, cut thin slice from bottom of each half.) Cream the butter and mashed yams. Add brown sugar, orange peel and salt. Add brandy and blend. Spoon mixture onto peach halves. Sprinkle with chopped nuts, brown sugar and cinnamon. Bake, uncovered, at 350° to 400° for 15 to 20 minutes. (Can microwave on High for 4 minutes, turning once during cooking.) Serves 8.
Spread cookie crumbs on bottom of spring-form pan coated with cooking spray. Beat the cream cheese until fluffy; gradually add sugar, beating well. Gradually add egg substitute, mixing well. Add melted chocolate, cocoa and vanilla, mixing until blended. Stir in sour cream. Pour into prepared pan. Bake at 300° for 1 hour and 40 minutes. Remove from oven; run a knife around edge of pan. Cool on wire rack; cover and chill for at least 8 hours. Top each slice with cherries and cream.
Hard-cook eggs. Remove shells. Cut each egg in half and remove yolks. Mash yolks with a fork and add tuna. Mix well. Add salt and pepper, if needed. Pile yolk mixture into egg whites.
Soak cucumbers in lime dissolved in water for 24 hours. Rinse well and soak in clear water for 4 hours or overnight. Combine vinegar, 2 cups water, salt and spices. Then soak cucumbers in cold vinegar solution for 4 hours or overnight. Boil 40 minutes. Pack in jars and seal.
Mix egg and flour to a sticky consistency. Drop by spoonful into boiling chicken broth. Let boil for about 10 minutes. Serves about 4.
Cream butter and sugar; add eggs, one at a time and beat. Add flour and 7-Up; add flavor. Bake in 350° oven until done.
Dice all veggies. Brown rabbits in large skillet in small amount of oil. Remove; add all veggies. Cook until tender. Place rabbits on top. Add wine; simmer rapidly until done. Serves 8 to 10.
Heat grease on medium heat in large iron skillet. Mix flour, salt and pepper. Coat ribs. Brown ribs on both sides. Add onions. Mix soup with water; smooth out mix. Now add to ribs. Add mushrooms. Simmer until tender, about 1 hour.
In a heavy 2-quart saucepan, melt chocolate bars (or chocolate chips) over low heat, stirring often. Cool to room temperature. Fold in Cool Whip and Heath Bits 'O Brickle (mixture will thicken). Cover and chill at least one hour. Form into 1-inch balls. Roll in crushed pecans. Chill thoroughly.
Place onto each canning jar 1 large garlic clove and 1 piece of dill. Bring 2 quarts of water to boil. Add salt and vinegar, bringing back to a boil. Cover cucumbers with boiling solution and seal.
In a large mixer bowl, combine 1 cup of the flour, the sugar, baking powder, baking soda and salt. Add mashed banana, shortening and milk. Beat with an electric mixer on low speed until blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in nuts. Pour batter into a greased loaf pan. Bake at 350° for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from pan; cool thoroughly on a wire rack.
Prepare muffin mix according to package directions; stir in melted butter, corn, chilies and 1/4 cup grated cheese. Use remaining butter to grease 9-inch pie pan; pour in batter. Sprinkle remaining 1/4 cup cheese over batter. Bake in preheated 400° oven for 25 minutes or until toothpick inserted in middle of bread comes out clean. Serve hot. Serves 6.
Cream shortening and sugar; add eggs and spices. Mix soda with milk and add with flour. Add jam, raisins and nuts. Bake for 25 minutes at 375°.
Combine all dry ingredients; mix well. Cut in shortening. Combine milk and egg. Add to flour; stir until dry ingredients are moist. Turn dough onto floured surface and knead 8 to 10 times. Roll dough to 1-inch thickness. Cut and bake at 450° for 15 minutes. Yields 15 biscuits.
Remove and discard stems from spinach; wash leaves thoroughly. Place spinach in a large Dutch oven (do not add water); cover and cook over medium heat about 4 minutes or until wilted. Drain spinach well and squeeze between paper towels until barely moist. Finely chop spinach; set aside.
Preheat waffle maker. Put all ingredients (except egg white) in a large bowl; beat on low speed until moistened. Then increase speed to medium; beat until smooth. By hand, gently fold in beaten egg whites. Pour batter by 1/2 cup. Close lid and bake.
Cook chicken breast, skin and bone. Cut into chunks. Cook broccoli until crisp-tender; drain. Place in a 9 x 13-inch casserole dish. Place chicken chunks on top of the broccoli. Mix soup, mayonnaise and lemon juice and spread over chicken. Sprinkle with cheese and almonds. Bake in 350° oven for 25 minutes.
Mix the sugar and 4 cups water and boil for 5 minutes; let cool. Bring the coffee and 1/4 cup water to a boil. Then add this coffee mixture to the cooled sugar/water. Using empty dark glass gallon jug, add the vodka and vanilla beans. Put these in jug, then add the above mixture. Shake well. Put in paper bag and put in dark cool place for 3 to 4 weeks.
Combine lemon rind, lemon juice and sugar in top of double boiler. Add butter. Heat over boiling water, stirring until butter is melted. Stir in beaten eggs. Continue cooking, stirring constantly until the mixture is thick enough to pile slightly (about 15 minutes). Spoon filling into cooled tarts.
Amounts of ingredients depend on number being served. Chop onions or shallots and garlic, cut sausages into bite size pieces. Flatten veal and chicken. Saute all in olive oil and butter until golden on a medium to low heat. Add fresh mushrooms; stir. Add Marsala wine to the above; saute for a few minutes. Serve over hot cooked fettuccine. Top with fresh grated Romano cheese. Serve with greens and garlic bread. This dish is easy and elegant. The Marsala wine amount should be enough to coat the fettuccine and the meats.
To prepare sauce, in medium saucepan, stir 1/4 c. of chili sauce and the flour until flour is dissolved. Gradually stir in remaining chili sauce, tomato puree and chili powder. Bring mixture to a boil over medium-high heat, stirring occasionally; cook, stirring constantly, 2 minutes, until slightly thickened. Remove from heat; let cool.
Mix ingredients. Add 2 cups flour (approximate). Roll to thin 1/8 to 1/16-inch. Bake 6 to 8 minutes in a 350° oven.
Combine all ingredients and pour into a 9 x 13-inch pan (sprayed with Pam). Bake 25 to 30 minutes at 350°.
Mix together flour, margarine and 1 cup chopped nuts. Press down in a 9 x 13-inch greased pan. Bake at 350° for 20 minutes. Let cool.
Mix soup and milk together. Warm in oven while you brown the minute steaks. Add minute steaks to gravy and bake at 350° for 30 minutes.
Mix whole wheat flour, honey, shortening, salt and yeast in a 4-quart bowl; add warm water. Beat on low speed, scraping bowl frequently, 1 minute. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy enough to handle.
Brown pork sausage by itself. Saute ground meat, onion and garlic. Add the pork sausage and the tomato paste. Cook for a few minutes, then add tomato sauce. Fill each can with water and add along with salt, pepper, sugar and basil. Cook for 1 hour. Cook macaroni in boiling, salted water al dente. Drain. Layer macaroni, sauce and cheese in baking dish. Sprinkle cheese on each layer. Bake for 1/2 hour at 350°.
Break 1 loaf into pieces in a greased 13 x 9-inch pan. Mix together the margarine, brown sugar, pudding, milk, cinnamon and nuts. Pour this mixture over the bread in pan. Break the other loaf into pieces; put on top. Cover; let rise for 2 1/2 to 3 hours. Bake at 350° for 30 minutes.
Combine first nine ingredients with 1/2 of the bread crumbs in a buttered casserole dish. Top with remaining crumbs. Bake at 350° for 30 to 40 minutes. Yields 6 servings.
Mix butter, sugar, egg and vanilla thoroughly. Blend in flour. Divide dough in half. Half of the dough may be left in the refrigerator until ready to use.
Preheat oven to 300°. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch pie pan. Beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice and mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool. Chill. Top with pie filling and refrigerate.
Simmer for 1 hour the first 5 ingredients and strain. To juice, add remaining ingredients. Mix and bring to a boil; cold pack 20 minutes. Makes 6 quarts.
Cook chicken breasts about 20 minutes. Cool and dice into bite size pieces. Add mushroom soup, mayonnaise and partially cooked lima beans.