HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and butter until light and fluffy. Beat in eggs one at a time. Add lemon juice. Slowly beat in flour. Spoon mixture onto well-greased 15 x 10-inch cookie sheet and then spread evenly. Visualize 20 squares and dab your choice of pie filling (about a tablespoon) in the center of each square. Bake for 45 minutes. Let cool partially, then sprinkle with confectioners sugar. Cut into 20 squares. Great for taking to potlucks. Spoon on Cool Whip if desired when serving.
Preheat oven to 350°. In a medium bowl blend cream cheese, sugar and vanilla with 1 egg until smooth. Pour into pie shell. Sprinkle with nuts. In another bowl, blend 3 eggs, corn syrup, 1 teaspoon vanilla and 1/2 cup sugar until smooth. Gently pour over nuts. Bake on center of oven rack for 50 to 60 minutes, until center is just set and pastry is golden. Cool on a wire rack. Serves 8.
Let rise until double. Punch down and roll out. Spread with butter and cinnamon. Roll together like jelly roll; cut in pieces. Let rise until double. Bake for 25 to 30 minutes at 400°.
Peel apples, slice in pastry shell. Mix with fork and spread remaining ingredients over apples. Bake at 350° for about 30 minutes. This makes a delicious pie!
Beat 5 ingredients and fold into rest of ingredients. Pour into two 9-inch cake pans. Bake at 350° until done when tested.
Butter one side of bread and cube. Place in a bowl. Add all the other ingredients except crab and shrimp. Refrigerate overnight or several hours. Before serving, add crab and shrimp.
Blend at medium speed flour, sugar, oil, baking powder and orange juice. Add eggs, one at a time. Fold in 1 pint frozen blueberries which should be slightly floured. Bake at 350° for 1 hour and 15 minutes in a greased tube pan. Top with sugar and cinnamon.
Boil chicken and cut up. Place in a large baking dish and add soup and peas.
Cook squash, onion and green pepper until tender; drain well. Mix other ingredients. Combine all ingredients and mix well. Drop into fryer by teaspoons and brown.
Place ingredients in casserole. Mix, cover. Bake for 1 hour in 350° oven.
Melt first 4 ingredients in top of double boiler. Pour over Rice Krispies and nuts, if desired. Press into 9 x 13-inch pan which has been sprayed with Pam.
Crumble beef into 1 1/2-quart casserole. Add onions. Cover and microwave on High for 4 to 5 minutes or until beef is browned, stirring once. Drain off fat. Stir in tomato paste, chili seasoning and garlic. Cover and microwave on High for 4 to 5 minutes or until hot. Serve with corn chips. Makes 2 cups.
Saute the peppers in the olive oil until soft, about 15 or 20 minutes. Add all of the remaining ingredients except the vegetable oil and let the mixture stand for 30 minutes or overnight, refrigerated. Bring to room temperature before continuing.
Mix all ingredients together. Blend well. Sift flour into bowl, scoop out center as for biscuits and pour mixture in center. Mix by hand until just firm enough to roll. Pinch off small ball. Roll and pat flat onto greased cookie sheet. Bake at 350° about 8 to 10 minutes.
Place chicken in casserole dish. Mix preserves and dressing. To this, add 1/2 of onion soup mix. Pour mixture over chicken. Sprinkle the rest of the soup mix over the top. Cover and cook in 350° oven for 1 hour.
Boil squash 15 minutes; drain well. Put in casserole dish. Add onions, soup, sour cream, pepper and salt. Put oleo over top. Cover with crushed crackers. Cover with foil. Bake 30 to 45 minutes at 350°. Remove foil and bake one minute.
Mix all ingredients. Bake in bread pan for 1 hour at 350°. Cool in pan 20 minutes, but upside down and tap bottom to remove. Cool on rack. Good eaten with butter or cream cheese.
Put all in a dish and stir all together. Refrigerate for 2 to 3 hours before serving.
Soften cheese, mayonnaise and sugar. Mix well until creamy. Add cranberry sauce, pineapple and nuts and mix well. Fold in Cool Whip. Put in a 9 x 12-inch dish. Freeze overnight. Can be stored in freezer for several weeks. Serve frozen.
Drain juice from pineapple. Add water to make 2 cups. Place on stove. Add marshmallows, continuing to heat until marshmallows are melted. Place jello in bowl. Pour hot liquid over jello, stirring until dissolved. Place in refrigerator; leave until it begins to congeal. Mix well the remaining ingredients, pecans, cream cheese and drained pineapple. Add to congealed mixture, mixing well. Return to refrigerator until ready to serve.
Mix thoroughly and refrigerate 4 to 8 hours before serving. Will keep in refrigerator about one week and will freeze wonderfully. Can be eaten frozen. Thaws quickly.
Boil the sugar, salt, margarine, syrup and vanilla 5 minutes, stirring constantly. Remove from heat; add soda. Stir quickly. Pour over popcorn; mix well. Spoon onto a large flat pan. Bake in 250° oven 1 hour. Stir in oven and as it cools so it won't stick.
Sift together first 5 ingredients. Add milk, salad oil and vanilla; mix until smooth. Stir in nuts. Pour into greased 8 x 8 x 2-inch pan. Mix together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over entire batter. Bake at 350° for about 45 minutes. Makes 6 to 8 servings.
Spread applesauce in baking pan. Core apples and peel down an inch from top. Place on applesauce. Stuff each apple with 1/2 of a pitted date and 1/2 teaspoon margarine. Sprinkle apples lightly with cinnamon. Bake at 350° for 45 minutes or until tender, basting with sauce 2 or 3 times.
Blend together sugar, margarine and almonds. Pat in bottom of 9 x 12-inch pan. Bake about 20 minutes at 350°. Cool. Blend 4x sugar, cream cheese and Cool Whip. Spread. Mix chocolate and vanilla puddings and 2 cups milk only. Let set a few minutes. Layer on top of cheese mixture. Add remaining Cool Whip; sprinkle with almonds. Cover.
Wash and thoroughly dry the romaine lettuce. Tear into pieces and put into a large bowl. Slice the avocado onto the lettuce. Peel and separate the grapefruit into sections, removing all membranes. Put on top of the avocado. Crumble the Blue cheese on top of the grapefruit. Just before serving, add the fruit salad dressing and mix lightly.
Combine pudding mix with cake mix. Add oil, water, eggs and flavorings. Beat well.
Cook together olive oil and onions. Add flour, salt and thyme; mix. Stir in half and half or milk; cook until thickened. Stir in sherry, pepper, salmon, olives and green pepper. Turn into greased shallow 1 1/2-quart baking dish (I use 9-inch square Pyrex dish). Sprinkle with 1/3 cup grated Parmesan cheese. Bake for 20 to 25 minutes at 350°. Garnish with paprika and parsley.
Sift flour and pepper. Put cheese and shortening through food chopper. Add a little flour occasionally to keep chopper from clogging. Gradually work flour into cheese and shortening until smooth and pliable.
With whisk, mix together soy sauce, tahini, brown sugar, peanut oil, vinegar, red pepper and sesame oil until well combined. Gently warm in small saucepan. Cook fettuccine according to package directions. Drain. Toss with green onion and 1/2 cup sesame soy sauce. Keep warm. Bring 3 cups water and lemon juice to boil in large skillet. Add halibut. Lower heat. Simmer, covered, until halibut flakes when tested with a fork. Gently remove halibut and drain. Divide halibut and pasta onto 4 dinner plates. Drizzle with remaining sesame soy sauce. Sprinkle with cilantro and sesame seed.
Combine Jell-O, sugar and hot water; dissolve. Add marshmallows. Stir until more completely dissolved. Cool at room temperature. Add pineapple, cottage cheese and Cool Whip. Add walnuts. Set 4 hours in refrigerator.
Sour milk by adding 2 tablespoons vinegar to 2 cups milk. Let sit for 5 minutes. Mix dry ingredients into bowl; add butter, caraway seed and raisins. Mix together lightly. Beat egg and add dry ingredients. Pour sour milk in and stir with a fork until well blended. Don't overbeat. Put in a well buttered black frying pan. Melt 2 tablespoons butter and pour over top. Sprinkle with sugar. Bake at 375° for 10 minutes, then at 350° for 50 additional minutes.
Layer in 8 x 10 pan: 1. Lettuce broken into bite size pieces. 2. Onions (diced). 3. Frozen peas. 4. Spread on mayonnaise mixed with 2 tablespoons sugar. 5. Sprinkle on cheese and Farmland bacon which has been crumbled. Cover and refrigerate overnight.
Put persimmon pulp, 2 cups sugar, 1/4 cup melted butter, eggs, sour milk and baking soda in large bowl. Mix and pour into cake pan. Bake at 350° for 1 hour. When done, take out of oven and poke holes in cake. Bring water, 1 tablespoon butter and 1 1/2 cups of sugar to a boil in pan. Pour over cake. Put back in oven for about 10 minutes.
Mix dry goods. Melt butter and seasonings; pour over cereal. Mix well. Bake 15 minutes at 325° then at 300° for 45 minutes. Or microwave 6 to 7 minutes (stir every 2 minutes).
Sift together the flour, baking powder and salt. Cream the butter and sugar. Add almond extract. Add eggs one at a time. Beat well after each addition. Stir soda into yogurt. Add yogurt alternately to butter mixture with flour, mixing well. Bake in greased 9 x 9-inch pan at 350° for 30 to 35 minutes.
Mix together oats, flour and brown sugar. Cut butter into mixture. Place 1/2 mixture into 8 x 8-inch greased baking dish. Press in. Cover with whole berry cranberry sauce. Place other 1/2 of mixture on the cranberry sauce. Bake at 350° for 45 minutes.
Cook until slightly thickened. Add 2 boxes sugar-free strawberry Jell-O. Let completely cool. Fold in 1 quart sliced fresh strawberries. Put into a graham cracker crust. Refrigerate.
Whip together Cool Whip and cream cheese. Add sugar, milk and vanilla. Stir in the peanut butter. Place in freezer for at least 2 hours. Thaw before serving.
Preheat oven to 350°. Blend first 3 ingredients for crust and press into bottom and up sides of a 9-inch pie plate (use a fork). Bake 10 minutes and cool.
Mix in small bowl the sour cream, mayonnaise and taco seasoning mix. Begin layering in a large casserole, starting with bean dip, then avocado dip, then sour cream mixture, then remaining ingredients in order given.
Put the crust on a cookie sheet and spread the sauce onto it. Spread the pesto over the tomato sauce. Pile on the cheese! If you want to make the crust crunchy, spread the butter around the edges and sprinkle on the salt. Cook at 400° for 8 to 10 minutes or until crust is golden brown. Cooking times may vary according to crust types.
Melt chips. Add nuts. Spoon onto cookie sheet lined with waxed paper. Let set.
Mix ingredients thoroughly. Pour 2 cups over meat in mixing bowl and mix thoroughly. Divide meat into 2 doubled food storage Baggies with previously unused liquid. Put on tray in refrigerator for 24 hours, turning and mixing occasionally. Drain off liquid. Lay on paper towels and pat off excess liquid. Dry in dehydrator at 145° for 6 hours, longer for thicker slices. Can also be dried in oven.
Combine equal portions of chilled fruit juice and club soda or mineral water or for a sweeter taste ginger ale. Pour over crushed ice.
In medium bowl, blend cottage cheese and butter. Add in flour and mix until dough forms a ball (dough is better if refrigerated overnight).
Cook vegetables in water about 10 minutes, until just done. Add creamed corn; season to taste and set aside. Melt butter in separate pan and mix with flour. Gradually add milk, stirring over medium heat until thickened. Add cheese and heat until cheese is melted. Do not boil. When ready to serve, combine cheese sauce with vegetables and ham. Heat thoroughly.
Melt 2/3 cup margarine and chocolate over low heat. Set aside to cool. Sift flour, salt and baking powder together. Set aside. Beat eggs, sugar and vanilla until well blended. Mix in chocolate until blended. Add dry ingredients. Beat until smooth. Pour into a greased 9 x 13-inch pan. Bake 30 minutes in a 350° oven. Cool.
Spread cream cheese on ham slice. Roll and cut in small sections. Makes good appetizers. Slice rolls.
Mix ingredients. After it is mixed all together, divide into 3 parts. Roll each part out very thin and let dry for about 20 minutes. Cut into small strips and drop into broth of boiled chicken. Chicken may be picked off the bone and added to broth and dumplings.
Beat together eggs and sugar. Add pineapple and butter, cut in pieces. Mix together. Pour over bread cubes. Mix well. Pour into rather shallow, slightly greased pan (9 x 13-inch). Bake at 350° for 1 hour. Serve as hot vegetable. Great with ham.
In a large bowl, add all of the ingredients. Cover all pieces of meat well. Refrigerate at least 4 hours or until next day, stirring several times. On metal skewers, thread meat and vegetables. Cook on medium coals 4 to 6 inches above fire. Cook about 15 minutes, rotating often. Makes 6 to 8 kebobs.
Mix butter and cream cheese. Add sugar. Add one egg at a time and continue beating. Fold in flour, a little at a time. Add coconut and vanilla. Bake in a tube pan at 300° for 1 1/2 hours.
Place chips in a 2-quart casserole and microwave 2 minutes. Stir well and microwave 2 more minutes. Stir in nuts and mix well. Drop by teaspoon on waxed paper until set. Store in airtight container. Yields 4 dozen.
Dice first 4 ingredients. Combine all ingredients and toss with lo-cal dressing.
Combine all ingredients except 1 cup Mozzarella cheese. Spread onto bread slices, 1 tablespoon per slice. Sprinkle with remaining 1 cup Mozzarella cheese. Place on ungreased cookie sheet; broil 4 to 6 inches from heat for 2 minutes.
Preheat oven to 375°. Pour broth and egg over crumbs. Let stand until moistened. Add remaining ingredients and mix well. Form into small balls; place on a greased baking sheet. Bake 20 minutes. Serve with picks and sauce for dipping.
Cream shortening, brown sugar, egg and molasses. Add remaining ingredients. Chill one hour. Shape into balls and roll in sugar. Bake at 375 degrees for 10 to 12 minutes.
Beat eggs, sugar and vanilla together. Add Milnot and beat well. Pour into ice cream container. Add milk and plug in freezer.
Slice onion and saute in butter. Add mixed vegetables and stir a while. Then add water, rice and salt. Cook until rice is cooked.
Fry meat separately. Drain and combine. Add cheese and spices. Spread on bread. Place on cookie sheet and freeze. After frozen, put in freezer containers. Bake frozen pizzas at 400° for 10 minutes. Yields 60 pizzas.
Combine ingredients in a frypan. Stir until boiling. Can frost while cake is still hot.
Top with crushed cornflakes or crackers. Bake 45 minutes at 350° or until golden brown on top.
Lightly mix the first 7 ingredients and form into a loaf. Place in shallow pan and place in oven at 350°. While it is starting to cook, mix the remaining ingredients. Bring to a boil; pour over meat loaf and continue baking 1 1/2 hours.
Place layer of tomatoes in lightly greased casserole dish. Sprinkle with salt and pepper. Dot with butter. Add 1/3 of the cheese. Repeat layer 2 times. Bake in 350° oven for 30 minutes. Sprinkle cracker crumbs over top. Dot with additional butter. Bake 5 minutes longer.
Heat oven to 350°. In a medium saucepan, combine chocolate chips and butter. Cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk and mix well. Lightly spoon flour into measuring cup and level off. In medium bowl, combine flour, nuts, chocolate mixture and vanilla. Mix well. Shape 1 tablespoon (use measuring spoon) of dough around each kiss, covering completely.
Cook syrup, sugar and salt over medium heat for 5 minutes. Remove from heat; add baking soda, butter and vanilla. Pour over popped corn; stir until all corn is well coated. Preheat oven to 250° and bake for 1 hour, stirring every 15 minutes.
In double boiler, combine condensed milk with 1/2 to 3/4 can more water. Mix 3 tablespoons of flour and sugar together. Add water to make paste. Add vanilla and egg yolks; mix well. Cook on low until thick. Put graham crackers in bottom of dish. Slice bananas and add sauce. Cover with crackers.
Mix first 6 ingredients together and pat into a 9x13-inch pan. Mix 4 tablespoons melted butter with corn flakes and spread over the top. Bake at 350 degrees for 1 to 1-1/2 hours until potatoes are tender.
Cook linguine according to package directions. Add broccoli 3 minutes before linguine is done. Drain, but reserve a little cooking water. Drain clams; reserve liquid. Saute garlic in oil until brown. Stir in flour, salt and pepper until smooth. Add clam liquid; cook, stirring until thick and bubbly. Add clams; heat to serving temperature. Place linguine in serving bowl. Pour on sauce and Parmesan cheese. If mixture is too thick, add a little pasta water.
Bake cake by directions on box. Take meat fork and make holes in the cake. Mix Jell-O in hot water until dissolved. Pour Jell-O over warm cake. Put crushed pineapple on top of this. Ice with Cool Whip. Keep in refrigerator.
Mix hot peppers in blender. Put mustard, vinegar and sugar in pan. Bring to boil. Add peppers, water and flour to make thickening. Boil until thick. Fill pint jars and seal. Makes 7 pints.
Combine all ingredients except vanilla. Bring to a boil; cook until, when dropped in cold water, it forms a ball. Add vanilla. Remove from heat and beat until stiff. Pour into glass pan.
Combine chicken, cream of chicken soup, water chestnuts, mushrooms, Miracle Whip, celery, onion and sour cream. Cook over medium heat until bubbly. Pour into greased 9 x 13-inch pan. Place crescent roll triangles over hot chicken mixture. Combine cheese, almonds and melted butter and spread over dough. Bake at 375° for 25 minutes or until crust is golden brown.
In a skillet, heat oil and brown the Rice-A-Roni. Add frozen veggies and 3 cups of water. Bring to boil, then simmer while covered. Stir frequently. When rice is fully cooked, add cheese and let melt. This is good with only meat.
Boil chicken until tender. Remove from bones, reserve broth. Melt oleo, add chilies and onion and cook until tender. Add chicken, soups, chestnuts and one soup can of chicken broth. Tear tortillas into eighths. Layer in greased casserole tortillas, chicken mixture and cheese. Repeat at least 3 layers. Bake 1 hour at 350°.
Chop apples with peel on and mix with chopped onion, celery and seasonings. Stuff chops and place in baking dish. Sprinkle with salt, pepper and sage. Cover tightly and bake 1 1/2 hours or until tender. Remove cover and brown.
Stir to combine thoroughly first 5 ingredients. Add eggs, milk and oil. Beat just until smooth. Bake in greased 9 x 9 x 2-inch baking dish at 425° for 20 to 25 minutes.
Slice eggplant, peel and place in ice water for 30 minutes (optional). Beat egg and milk together. Dip eggplant in mixture and then flour. Brown eggplant slices in hot vegetable oil on both sides and place in baking dish one layer deep; spread pasta sauce over eggplant. Repeat with second layer of eggplant, pasta sauce and sprinkle with cheese. Place in hot oven just long enough to melt cheese. Serves 4.
Beat eggs; add sugar, flour, butter, vanilla and salt. Mix thoroughly. Blend in buttermilk. Pour into pastry shell. Bake at 350° for about 40 minutes. Pie should be very browned. This recipe makes enough for 2 pie shells (deep ones).
In saucepan, cook vegetables in unsalted water until tender, drain. Stir in soup. Heat; stir often. Thin to desired consistency with milk. Makes about 3 1/2 cups.
Mix all the vegetables and add spices to taste. Mix in cheese cubes and macaroni.	Add mayonnaise. Mix well with hands, so that all vegetables and cheese are well coated.	Chill and serve. May garnish with bell pepper rings and sprinkle with paprika.
Mix all ingredients together in large bowl. Heat oil in covered pan. Place mixture in pan by spoonfuls; form a flat pancake. Brown on each side and drain.
Mix chicken soup and vegetables together. Pour in one pie shell and top with other. Bake 45 minutes at 350°.
Sift dry ingredients together. Cut in shortening with two knives or pastry blender. Mix in just enough milk to make soft dough, not too wet. Turn out on lightly floured board. Pat out to 1/2 to 3/4-inch thickness. Cut with floured cutter. Bake on a greased cookie sheet 15 to 20 minutes at 375° to 400°. Serve hot with butter. Yield: 12 to 16 biscuits.
Duck: Night before, wash ducks thoroughly and place in a glass dish. Stuff each cavity with a celery stalk, 1/4 apple, 1/4 onion, a dash of poultry seasoning and a dash of thyme. Rub outside with salt and seasoned pepper. Pour (at least) a cup of your favorite wine over them, tightly cover, and let marinate overnight in the refrigerator. Next morning, empty birds (save celery, etc.). Stuff with sausage dressing and place in baking pan. Pour all the marinade, including celery, apple, etc., over ducks and cook as you would a small baked hen (basting as you go) at 350°.
Brown meat in bacon drippings; add all other ingredients. Place in casserole dish, 9 x 13-inch. Top with cheese. Bake at 350° for 20 to 30 minutes.
Prepare Minute rice according to package directions. Cook broccoli. Mix rice and broccoli; put in a greased 9 x 12-inch casserole. Saute onion and celery in butter. Add milk and cheese to onion and celery; mix well. Add chicken soup and water chestnuts. Pour over broccoli. Bake at 350° for about 40 minutes.
Mix all ingredients together. Add enough milk to fill freezer container to 2/3 full. Refrigerate overnight. Add fruit right before freezing.
Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine onion and next 4 ingredients; add to dry ingredients, stirring until just moistened. Spoon 1 tablespoon batter per hush puppy into miniature muffin pans or madeleine pans coated with vegetable cooking spray. Bake at 450° for 10 minutes or until lightly browned. Remove from pans immediately. Yields 2 dozen.
Line bottom of baking dish with potatoes. Add onions to top of potatoes, then add hamburger. Next, add soup. Do not dilute. Add cheese. Cover and bake at 400° until potatoes are done and cheese is golden. (Hamburger should be browned and drained.)
Crumble cookies (reserve 3 tablespoons for topping). Mix Cool Whip and cream cheese until smooth. Make pudding as directed from box. Mix all together. Pour into prepared pie crusts or dessert dish.
Grease and flour 9 x 13-inch pan. Preheat oven to 350°. Melt chocolate squares, chocolate chips and butter together. Allow to cool. Cream together eggs and sugar; add vanilla. Gradually add cooled chocolate mixture to creamed mixture. Fold in flour, marshmallows and walnuts. Pour into prepared pan. Bake at 350° for 30 to 35 minutes. Cool. Refrigerate several hours before cutting into squares.
Melt butter and stir in all ingredients except cheese. Blend well. Dip cut side of buns in butter mixture. Slice with electric knife into 3 sticks. Place buttered side up on cookie sheets and sprinkle heavily with Parmesan cheese. Bake at 200° for 1 1/2 hours (will freeze).
Stir mix into milk in medium saucepan. Cook over medium heat, stirring constantly. When mixture is hot, add the well drained pineapple. Cook until it comes to full boil. Cool. Stir the cooling mixture two or three times. Pour into baked pie shell or graham cracker crust. Put in refrigerator. Serve with whipped topping.
Heat chicken broth to the boiling point. Season with 1 teaspoon of salt if not seasoned. Add the rice and stir until it boils up once. Lower flame, cover and steam 15 minutes. Saute the onion and celery in margarine until clear; add mushroom and seasonings and combine the 2 mixtures. Turn rice into casserole to be served hot. Serves 8.
Cook macaroni according to package directions. Drain and rinse. Combine with remaining ingredients and mix well. Refrigerate.
Cut cucumbers and tomatoes into bite size pieces. Put on a bed of leaf lettuce; top with the Italian dressing (prepared as on packet). Last, put on a big handful of seasoned croutons.
Mix the first 4 ingredients in a large container. Break up the almond bark and melt at 15 second intervals in microwave. Stir each time. Pour over other ingredients. Stir gently. Pour onto waxed paper covered cookie sheet. When cool, break up (approximately 2 hours).
Mix all ingredients together. Put in a casserole or oblong glass dish. Bake at 350°, covered, for 45 minutes, then uncovered for 15 minutes.