HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour and salt together. Cut in shortening. Add enough water to mix well. Roll out thin. This will make 3 or 4 pie crusts. You can freeze these crusts.
Brown ground beef and onion; drain off fat and spread in bottom of casserole pan, 8 x 8-inch. Add soup and top with cheese. Add corn and top with Tater Tots. Bake in uncovered dish at 350° for 45 minutes. Top with cheese slices last 5 to 10 minutes.
Cut margarine into flour until mixture resembles coarse crumbs. Add remaining ingredients and stir well. Drop by tablespoon fulls 2 inches apart onto a large greased baking sheet. Bake at 425° for 12 to 15 minutes or until brown.
Heat oven to 350 degrees. Sift together flour, baking soda, salt and cinnamon. In another bowl, combine eggs, sugar, and vegetable oil; beat well. Stir in dry ingredients; mix well. Stir in carrots, pineapple, vanilla and walnuts. Pour into 2 greased, floured loaf pans. Bake for 60 minutes, or until a toothpick inserted in center comes out clean.
Mix ingredients together and spread over tortillas. Roll up; wrap tightly with Saran Wrap. Refrigerate overnight. Unwrap; slice in 1/2-inch slices. Serve with your favorite salsa.
Grease and flour a 9 x 13-inch pan. Spread pie filling in bottom of pan. Cover with pineapple (with juice). Sprinkle cake mix over this. Level, then pour 2 sticks melted oleo over this. Have coconut and pecans ready to spread on top of oleo. Bake 40 to 45 minutes in a 325° oven or until light brown.
In a large saucepan, boil potatoes and onions in water until tender, about 20 minutes over medium heat. Add mixed vegetables, tomato sauce and spices; cook about 10 minutes longer. Add macaroni. Turn off heat and cover pan. Let sit for about 10 to 15 minutes. Serve with corn bread or crackers.
Take a medium-sized bowl. Take cream cheese, mix it until creamy. Add pineapple. Add half can of whipped cream or as much as you like, then add marshmallow cream. Last, stir all your ingredients together. Makes a great dip for crackers or other fruits.
Mix all ingredients in blender until smooth. Use with crisp bite-size celery, radishes, cauliflower or etc.
Mix cookie crumbs, 1 tablespoon sugar and butter in a bowl. Press into bottom and up sides of 8-inch spring-form pan. Blend cream cheese in a bowl with 1 cup sugar. Add eggs. Beat until smooth. Stir in liqueurs. Pour into crust. Bake in preheated oven at 350° for 40 to 45 minutes. Cool in pan. Melt chocolate in saucepan; cool 5 minutes. Stir in sour cream. Spread over slightly cooled cheesecake. Refrigerate until set. Remove from pan; slice and serve.
Cut the onion and celery into rough quarters. Place them in a food processor, pulsing the machine on and off. Process until coarsely chopped. Add the tuna and process briefly to break it up. Add the egg, bread, butter, mustard, cayenne and black pepper. Process until blended. Place flour in a shallow bowl. Lightly flour hands and shape tuna mixture into 4 patties. Dredge patties lightly in flour. Cook in skillet. Serve hot.
This cake recipe calls for half high-gluten flour and half apple fiber. You can turn virtually any cake recipe into a source of soluble fiber simply by replacing half the flour with the apple fiber. Spoon a bit of apricot preserves over the cake as a topping.
Brown beef, green peppers, onions and celery. Add all the rest and mix well. Put in a casserole dish (covered). Bake at 375° for 45 minutes. You may use a crock-pot for this dish and cook, covered, on medium heat for 3 hours. Serve over corn chips with shredded cheese and lettuce.
Mix all ingredients and pour into pie shell. Bake at 300° for 30 minutes.
Mix lime Jell-O according to package directions. Add water to reserved pineapple juice to make 1 cup. Mix until Jell-O is dissolved. Refrigerate 35 to 45 minutes.
Preheat oven to 300°. Combine crumbs, sugar and butter. Press firmly on bottom of a 9-inch spring-form pan. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened milk until smooth. Add eggs and lemon juice. Mix well. Pour into prepared pan. Bake at 300° for 50 to 55 minutes or until set. Top with sour cream. Bake 5 minutes longer. Cool and chill. Top with fruit, if desired.
Beat shortening until creamy and glossy or 2 minutes at medium speed on electric mixer. Gradually add sugar, beating until light and fluffy after each addition. Add eggs and beat until thick and pale lemon in color. Sift dry ingredients; add alternately with bananas. Blend thoroughly after each addition. Grease bottom only of 4 1/2 x 8 1/2 x 3-inch loaf pan. Put batter in pan. Bake in 350° oven for 60 to 70 minutes or until tester inserted comes out clean and dry. Let bread cool in pans for 10 to 20 minutes, turning onto racks to cool completely.
Pour pie filling into a 9 x 13-inch cake pan. Sprinkle cake mix over pie filling. Sprinkle coconut and pecans over cake mix. Top with pats of margarine. Bake in 325° oven for 20 minutes, or until brown.
Mix all ingredients well. At medium-high heat, spray pan with nonstick spray, drop the mixture by heaping tablespoons. Cook until looks done around edges. Turn once and cook other side.
Chill dough. Roll out thick (3/8 inch). Cut with 2 1/2 inch round cutter or use shaped cutter if desired. Place 2 inches apart on lightly greased baking sheet. Bake at 350° for 13 to 15 minutes. Cool on wax paper, turning after about 3 minutes (to keep bottom from getting moist). When finished with all, place in cookie jar. Mix pieces of fresh bread, torn 1/4 inch. This will soften and keep cookies moist. Will need to replace with fresh bread every 2 to 3 days. Feed old bread to birds or use as bread crumbs in other recipes.
Mix pudding mix, milk and Cool Whip together. Fold the rest of the ingredients in and then chill. Takes only 5 minutes to make.
Boil water and sugar together without stirring until it spins a thread when tested. Pour slowly over stiffly beaten egg white. Beat until it holds its shape when dropped from the spoon. Add flavoring and spread on the cake. Add the melted chocolate to cooked mixture before adding to the egg white.
Rinse crab meat in colander with cold water and drain on paper towels. Mix all ingredients together, except English muffins, and spread on English muffins. Cut into quarters and arrange on cookie sheet. Freeze at least 30 minutes (may be kept in freezer for weeks).
Beat all ingredients except coconut with mixer. Add coconut and pour into 2 (9-inch) greased pie pans. Bake at 350° for 40 minutes.
Cook tea in 1 quart of water. Combine citrus juices and tea plus enough water to make 1 gallon.
Beat cream cheese until smooth (1 to 2 minutes). Blend in remaining ingredients, except almonds and paprika. Spread mixture in a 9-inch pie plate. Top with almonds and sprinkle with paprika. Bake, uncovered, at 375° for 20 minutes. Serve with crackers or veggies.
Wash mushrooms and trim stems slightly; set aside. Mix flour, salt, mustard, paprika and pepper in a large plastic bag; set aside. Place buttermilk in a small bowl. Dip a few mushrooms in bowl. Place in bag with flour mixture. Shake to coat. Heat 2 to 3 inches Crisco oil in deep fryer or heavy saucepan to 375°. Fry a few mushrooms at a time for 2 to 3 minutes or until deep golden brown, turning several times. Drain on paper towels. Serve hot. Makes 4 to 6 servings.
In heavy saucepan, heat milk over low until hot (not boiling). Stir in sugar and salt until dissolved. Gradually stir in a quarter of the hot mixture into eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10 to 12 minutes or until mixture coats the back of a metal spoon. Remove from heat (cool). Chill for at least 2 hours or overnight. In a large bowl, combine the cream, fruit and vanilla. Add the chilled milk mixture, stirring well. Pour into a chilled freezer can of a 1-gallon freezer. Yield: 3 quarts.
Preheat oven to 350°. Dip eggplant slices in egg white and roll in corn flakes. Brown lightly in skillet sprayed with nonstick cooking spray. Place eggplant in large casserole sprayed with nonstick cooking spray. Sprinkle with Parmesan and Mozzarella cheese. Gently pour tomatoes over entire casserole. Sprinkle onions over top and season with garlic powder and black pepper. Bake at 350° for 45 to 50 minutes. Recipe makes 6 servings.
Toast. Sprinkle with garlic salt or powder, paprika, pepper and any favorite herb. Cube the seasoned toast. Toss into a screwtop jar.
Press vanilla wafer crumbs and melted butter into pie pan. Bake at 350° and chill. Whip cheese until fluffy. Whip cream and vanilla until thick and add cheese. Add almost a whole can of whole cranberry sauce. Pour into crust and freeze. Garnish with rest of cranberry sauce. Set out to soften before serving. Serve like pie.
Preheat oven to 350°. Prepare Cream Cheese Filling and set aside.
In saucepan, cook beans, covered, in small amount of boiling water with salt, until tender, 15 to 20 minutes; drain.
Heat oven to 425°. Grease 12 muffin tins. Fill each cup 2/3 full. Bake about 15 minutes. Yields 12 muffins.
Line an 8-inch pie pan with the dough. Pick the dough all over and bake for 18 minutes until light brown.
Cover bottom of jelly roll pan with crescent rolls. Bake 7 to 8 minutes at 350° until lightly browned. Beat cream cheese, salad dressing and Ranch dressing until smooth. Spread on cooled crust. Mix vegetables together; sprinkle on top of dressing. Add grated carrots and grated cheese over all.
In 1-quart casserole dish, cover bottom with Club crackers. Drain can of asparagus and put on top of crumbled crackers. Meanwhile, boil eggs. Slice and place on top of asparagus. In saucepan, put cream of mushroom soup, evaporated milk, margarine and Velveeta cheese and melt over low heat. Pour this over asparagus and eggs, then sprinkle top with crumbled crackers. Bake for 30 minutes at 350°.
Soften cream cheese; blend in pineapple. Add marshmallows and cherries. Fold in cream. Pile into a 10 x 6 x 1 1/2-inch dish or refrigerator tray. Freeze until firm. Cut in squares and top with whipped cream and cherries. (For salad, serve plain or with mayonnaise.) Makes 6 servings.
Select a well rounded onion. Peel outer skin off. Leave root intact. Cut off any hanging roots. Using small sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cut toward the root, stop 1/2-inch from root. Cut each section twice. Place onion in a bowl of boiling water to cover it and leave 5 minutes. This will open the onion up. Soon as they open, put in ice water. This helps with the opening. Drain well, drain upside down. Put flour in paper bag, add onion in beaten egg to cover. Put cracker crumbs or coating in paper bag. Add onion and shake gently to coat. Refrigerate for 1 hour before deep frying to a golden brown, 3 to 5 minutes. Cooked onion may be kept for a time in warm oven. Use favorite dip.
Brown turkey; drain. Mix with taco seasoning and salsa. Put on bottom of baking dish. Layer in order on top of meat the beans, sour cream, Cheddar cheese and Monterey Jack. Bake at 400° for 10 to 15 minutes.
Brown ground beef and onions in skillet, stirring until beef is crumbly; drain. Add cheese, soup, salt and pepper; mix well.
Heat oven to 350°. Grease and flour two loaf pans (9 x 5 x 3-inch). Cream shortening and sugar thoroughly. Add eggs, pumpkin and water. Beat in dry ingredients. Stir in nuts, raisins and 2 teaspoons vanilla. Bake 65 to 75 minutes or until wooden pick comes out clean.
Line a baking dish with chipped beef. Wrap each chicken breast in a piece of bacon. Blend sour cream, soup and milk; pour over chicken. Do not add salt. Cook, uncovered, about 2 1/2 hours in a 300° oven, until tender or covered at 350° until tender. Bake, uncovered, for last 10 minutes to crisp slightly.
Mix all ingredients together until thickened. Fill pie shell; set aside and prepare meringue.
Brown chicken, skin side down, in 3-quart pan about 5 minutes. Remove chicken. Reduce heat to low. Add shallots and stir 1 or 2 minutes. Return chicken to pan and add remaining ingredients except noodles. Bring to a boil. Reduce heat to low and simmer 30 minutes or until chicken is tender. Remove chicken. Cool. Discard bones and skin. Dice chicken and return to pan. Just before serving, return soup to a boil. Add noodles and cook for required time (about 8 minutes). Yields about 6 1/2 cups.
Mix all in bowl except Tater Tots. Put in casserole. Put Tater Tots on top. Bake at 350° for 45 minutes.
Mix the ingredients, form into balls and roll in sugar. Bake at 350° for 8 to 10 minutes.
Brown ground beef, sausage and chopped onion. Drain and set aside to cool. Stir in pizza sauce, 2 cups cheese and parsley. Blend well. Arrange buns. Split and spoon 2 tablespoons mixture on each half and spread evenly. Sprinkle with 1 teaspoon remaining cheese. Heat well and serve.
Lay chicken breast out flat. Sprinkle with salt and pepper, garlic salt and parsley. Dot with 1 tablespoon of butter each. Roll up tightly. Roll in flour. Dip in egg, undiluted with water. Roll in bread crumbs. Bake until done at 350° for 1/2 hour. Rolls may be frozen for future use.
Cook cake mix as directed on cake box in 10 x 13-inch pan. Mix sour cream and sugar together until smooth; pour on top of warm cake (after it is taken out of oven). Sprinkle fresh coconut on top of sour cream mixture. Cake is better if cooked a day before it is cut.
Saute bacon; set aside. Cook garlic, onions and tomatoes. Make a paste of flour and milk. Add to pan. Add cheese; cook slowly until melted. Stir often. Add chilies, bacon, salt and Tabasco sauce. Simmer at least one hour.
Cream oleo and sugar; add eggs one at a time, beating well. Mix flour, soda, baking powder and salt. Add gradually alternating with buttermilk. Add vanilla and mix well. Pour in well-greased tube pan and bake at 350° for 1 hour or until done.
Cook broccoli. Drain. Combine broccoli, soup and rice. Melt Cheez Whiz in microwave and pour over broccoli mixture. Bake at 350° for 30 minutes.
Cream shortening and sugar. Add egg yolks, one at a time. Melt chocolate in boiling water; add to creamed mixture. Dissolve soda in 1/4 cup milk. Alternately add flour and milk to first mixture. Add vanilla and salt. Fold in stiffly beaten egg whites. Pour into 3 oiled cake pans. Bake for about 30 minutes at 350°.
Preheat oven to 400°. Bring shallots and wine to a boil. Lower heat and simmer for 3 minutes. Set aside to cool. Sprinkle eggs with salt and pepper; beat lightly. Beat in cream, nutmeg, wine and shallots.
Saute onions in 1 tablespoon margarine. Blend in flour, sugar, salt, celery seed and dash of black pepper. Cook until smooth. Remove from heat and stir in water and vinegar. Stir in cooked potatoes. Boil 1 minute. Add bacon and stir.
Blend all the ingredients with mixer. Use a Bundt cake pan that has been sprayed with Pam and sprinkled with powdered sugar. Add 1/4 cup chopped pecans in bottom of pan before pouring in batter. Bake at 350° for 50 to 60 minutes. (Other canned frostings can be substituted, such as buttercream, cream cheese, etc.)
Thaw hens, if frozen. Heat oven to 350°. Wash hens and pat dry. Place, breast side up, on rack in open, shallow roasting pan. Brush with butter. Do not add water. Do not cover. Roast for 1 hour, brushing with butter.
Roll out dough into portions; dab a little margarine on dough. Let cook for 3 minutes. Apply one layer of ham or cappicola, layer of pepperoni and layer of Provolone cheese. Add a seasoning, then add Mortadella with Mozzarella on top. Close dough, adding a dab of oil on top. Put in oven at 350°. Let cook 30 to 40 minutes or desired cooking time (ovens vary).
Saute onion in margarine. Roll beef in flour, salt and pepper; brown with onions. Drain. Stir in mushrooms; cook 5 minutes. Add soup; simmer, uncovered, for 10 minutes. Stir in sour cream; heat thoroughly. Serve over wide egg noodles.
Cook macaroni in boiling salted water until tender; drain. Melt butter; blend in flour. Add milk. Cook and stir until thick. Add salt, pepper and cheese. Stir until cheese is melted and sauce is of desired consistency. More or less milk may be used as desired.
Combine. Bake in a 325° oven on ungreased cookie sheet. Put in refrigerator overnight, slice and bake 10 minutes.
Heat oven to 325°. Grease 9-inch loaf pan; dust with 1/4 cup cornmeal. Beat butter, lemon zest and sugar until mixture is light and fluffy, 10 minutes. Beat in egg yolks, one at a time. Add extracts, baking soda and sour cream; mix well. Mix in 1 cup corn meal, flour and salt. Beat egg whites until stiff, but not dry. Fold into batter and put in loaf pan. Bake for 1 1/2 hours, or until tester comes out clean. Cool on rack for 15 minutes. Unmold cake.
Mix flour, sugar, salt, soda, cinnamon and cloves together. Add the remaining ingredients and mix until smooth. Pour into a greased and floured pan. Bake 1 hour at 350°. Makes 3 loaves.
Mix all of the above and put in buttered, covered casserole. Bake at 350° to 375° until bubbly.
Cook and drain broccoli pursuant to package directions. Combine first 7 ingredients and stir well. Spread into 10-inch round casserole. Top with thin layer of bread crumbs. Bake at 350° for 40 minutes.
Mix all the ingredients together by hand. You may substitute fruit juice for the milk. You could also add a tablespoon of wheat germ for an extra healthy snack. After you mix, spoon into muffin cups or pan. Place in 400° oven for 20 minutes. Makes 1 dozen.
Pound chicken breasts to about 1/2-inch thick. Salt and pepper lightly if desired. Saute slowly until brown and done. Place in Pyrex baking dish. Add vermouth to the drippings, after fat is removed, add lemon juice and rind, stirring constantly. Add sour cream. Cook 1 minute more without boiling. Pour over chicken and top with Parmesan cheese. Place under broiler until hot and bubbling. Can be made ahead of time, refrigerated, then warm thoroughly in oven at 350°. Best if made a day ahead of time, then warmed thoroughly.
Beat egg and add to the crushed pumpkin. Combine with all other ingredients, adding flour last. Drop by small spoonfuls into hot vegetable oil and fry. When finished, sprinkle with a mixture of cinnamon and sugar.
Grease a 9 x 13-inch pan; tear the chicken into small pieces. Put celery and chicken soup into a large pot. Take empty soup cans and divide the cream into each and fill with water. Put all the ingredients in the pot and heat. Use broth from cooked chicken. Melt butter in the broth. Use 3/4 bag of each stuffing and mix with broth until it is soft. Cover bottom and sides of pan with stuffing and pour chicken mixture in the pan. Crumble rest of stuffing over the mixture. Bake at 350° for 1 1/2 hours.
Combine the cheese, mayonnaise, shrimp, green onions, dill weed and salt in a bowl; mix well. Spread on muffin halves. Cut into quarters; place on rack in broiler pan. Broil 6 inches from heat source for 5 minutes or until cheese melts. May substitute crab meat for shrimp. Yield: 48 servings.
Add granulated sugar, Ritz crackers and pecans together. Beat egg whites and baking powder together until it stands in peaks. Mix well. Grease 9-inch pie pan and pour in mixture. Bake 30 to 40 minutes at 350°. Serve with vanilla ice cream on top.
Place muffin pieces on cookie sheet. Mix remaining ingredients well and spread on muffin pieces. Freeze at least 30 minutes. When ready to serve, broil until they puff and are light golden brown. Freezing is essential!
Melt oleo and mix in remaining ingredients. Sprinkle on top of potatoes and bake at 350° for 25 to 30 minutes.
Boil eggs and potatoes, then cut up. Chop onion and carrot. In separate bowl, put 2 cups mayonnaise and 1 tablespoon juice of pickles and 1 teaspoon mustard; salt and pepper. Mix well, then add to salad mix.
Blend peeled potatoes and salt in mixer on medium speed to remove potato strings. Add butter, eggs, sugar and milk, blending well. Add spices, mixing after each. Add lemon and vanilla and blend well. Pour into crusts. Bake in 300° oven until crusty and lightly browned on top.
Prepare chicken as you would to fry (better skinned). Heat oil in deep pan or deep fryer until mixture will float to top when dropped in. Mix all the ingredients, having mixture thin. When oil is hot, dip chicken, a piece at a time, into mixture, dropping immediately into oil. Cook a few pieces at a time, giving room for chicken to puff up. Cook until brown. Drain on paper towels.
Beat for five minutes on high. Pour over dough. Bake at 350° for 45 to 50 minutes until lightly brown all over. Cake will fall as it cools.
Beat 2 egg whites until stiff.	Pour boiling water over the egg whites and let stand for 5 minutes.
Fill crock-pot with sliced apples. Add remaining ingredients on top of apples. Let this sit overnight. The next day, cook on high for 4 or 5 hours. Then cook on low until desired thickness. Put in sterilized containers and freeze until ready to eat.
Mix first four ingredients. Add cucumbers and onion. Let stand for 3-4 hours before serving.
Mix instant pudding with the milk. Mix all other ingredients together with pudding. Pour into 2 baked pie shells. Top with Cool Whip and refrigerate.
Mix first three ingredients together in a large bowl. Line the bottom of large container with graham crackers (layer like you would with a banana pudding), 1st, graham crackers, then pour on Cool Whip mixture, then graham crackers, then the rest of the Cool Whip mixture.
Brown both meats together. Drain grease. Add cheese; cook until melted. Add spices. Spread thinly on cocktail rye.
Sift together flour, salt and soda. Add brown sugar, shortening, oatmeal, pineapple juice and crushed pineapple. Spread into greased 7 x 11-inch baking pan and bake at 350° for 25 to 30 minutes.
Stir together peanut butter, honey and salt until well mixed. Add oats and seeds. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake in a preheated 350° oven for 7 to 10 minutes (watch carefully). Let cool on sheets for 2 minutes; then cool on racks. Makes 3 dozen.
Remove seeds from peppers and chop fine Let cream cheese soften; fold in sour cream and mix well. Fold in onions and peppers.
Preheat oven to 375°. Mix eggs and buttermilk. Add all other ingredients and mix. Put in a round baking pan. Make a cross on top of the bread. Bake 55 to 60 minutes.
Put 1 pie crust in bottom of a casserole dish or large, deep pie plate. Pierce the crust. Combine all other ingredients in a large mixing bowl and mix thoroughly. Pour this mixture into the pie crust and cover with the second crust. Crimp the edges together. Pierce the crust to allow air to escape. Bake 1 hour at 350°.
In saucepan, combine cherry juice, lemonade and gelatin. Let stand 1 minute, stir over medium heat until gelatin is completely dissolved (about 5 minutes). Cool completely. Beat cream cheese and pudding until light and fluffy. Add gelatin mixture. Chill until mixture is partially set, mounding when dropped from spoon. Add 3/4 of the whipped topping and the cherries, pour into crusts. Chill until firm. Garnish with remaining whipped topping.
Heat water and dates on stove until dates are tender. Simmer blackberries in saucepan. Add dates and dash of cinnamon, then add glaze powder. Pour into hot jar and seal. Will keep in refrigerator 3 to 4 weeks.
Heat oil in large skillet over medium heat. Add turkey sausage; brown 8 to 10 minutes, turning occasionally. Cool slightly; cut into 1/4-inch slices. Return sausage to skillet. Pour in pizza sauce; bring to a boil. Cover and simmer over low heat for 5 minutes. Add vegetables; cover and simmer 5 minutes more.
Mix onions, cabbage, tomatoes and peppers. Place in pot and bring to a boil. Add balance of ingredients; boil 3 minutes. Place in jars, leaving 1/2-inch space at top.
Make a	sauce of butter, flour, milk and seasonings. Cook 3 minutes on low. Remove from heat and stir in cheese. Place cooked vegetables	in greased casserole and pour cream sauce over all.	Sprinkle with strips of pimento and slivered almonds or paprika. Bake, uncovered, at 375° for 45 minutes.
Put pork chops in casserole dish. Pour cream of mushroom soup over the top of pork chops. Add salt and pepper. Cover and put in the oven on 350° for 45 minutes.