HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 3 ingredients in a medium bowl, stirring well. Add butter, milk and lemon juice. Stir well. Add eggs one at a time, beating well after each addition. Pour filling into pie shell. Bake at 350° for 45 to 50 minutes or until pie is set. Let cool on wire rack.
Beat 1/4 cup brown sugar, 1/2 cup sugar and the softened margarine at medium speed until blended. Stir together flour and next 5 ingredients. Add to sugar mixture alternately with 1/2 cup water, beginning and ending with flour mixture, beating at low speed until blended. Stir in oats, raisins and nuts. Spoon into a lightly greased 8-inch square pan. Sprinkle with remaining 1 cup brown sugar. Pour 1 1/2 cups boiling water over top. Do not stir. Bake at 350° for 40 to 45 minutes. Serve warm with vanilla ice cream or whipped cream. Recipe may be doubled. Bake in a 9 x 13 pan for 50 minutes.
Preheat oven to 375°. Combine broccoli, water, butter and vegetable seasoning packet in pan. Bring to a boil. Stir in stuffing crumbs. Cover. Remove from heat. Let stand for about 5 minutes. Place chicken breasts around edge of 12 x 10-inch baking dish. Sprinkle with salt and pepper. Cover each with slice of cheese and ham. Spoon broccoli stuffing over ham. Place remaining stuffing in dish. Bake at 375° for 25 minutes. Heat the gravy. Serve with chicken.
Stir together sugar and gelatin. Blend egg yolks, water and lemon juice. Stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat and stir in lemon peel. Chill until mixture begins to mound slightly
Spread rolls in cookie sheet. Bake 10 minutes at 350°. Mix cream cheese, mayonnaise and dressing together and spread on cooled crust. Put vegetables on top of crust, then sprinkle cheese on top of these. Monterey Jack and Cheddar are nice together.
Mix all together and bake in a casserole dish for 1 hour at 325° or until the center of the dish is firm to the touch.
Combine Worcestershire sauce and soy sauce. Dip each pork chop in sauce, then sprinkle 1/2 teaspoon of sugar on each side of the pork chops. Marinate in sauce for 2 hours or overnight in the refrigerator. Bake in preheated 325° to 350° oven. After 30 minutes, turn pork chops and bake another 30 minutes. Serves 6.
Mix ingredients thoroughly. Top Escort cracker with a slice of white American cheese, a spoon of shrimp mixture and top with Parmesan cheese. Broil 5 to 8 minutes until cheese bubbles.
Mix together tomatoes (chopped small) and onion and garlic, diced small. Add dressing of oil, vinegar, basil and Italian seasoning. Season to your taste. Toast slices of Italian bread. Spread dressed tomato mixture over each slice. Makes a wonderful hors d'oeuvre.
Combine cucumbers, onions, salt and water in very large bowl or split between 2 bowls. Let stand at room temperature for 2 hours, do not drain. Add sugar and vinegar; stir until sugar dissolves.
Put egg white in glass measuring cup; add enough liquid egg substitute to make 1/2 cup. Beat with wire whisk until mixture is well blended. In large bowl, combine undiluted evaporated milk, nonfat milk, bread cubes and pecans; stir until all liquid is absorbed.
Dissolve jello in boiling water. Then add apricot nectar, mix together and chill until it begins to thicken. Add bananas, mandarin oranges and marshmallows. Fold in whipped cream or Cool Whip. Pour into square or small rectangle Pyrex pan and chill until firm.
Layer first 6 ingredients in large bowl in order given. Mix together mayonnaise and sour cream. Put on top of salad. Let chill 24 hours. Mix and serve.
Preheat oven to 350°. Grease 2 (9 x 5-inch) loaf pans. Beat eggs and gradually add sugar, beating until thick. Add oil while beating. Stir in flour, baking powder, soda and cinnamon, stirring until smooth. Stir in carrots; blend well. Spoon mixture into prepared pans. Bake for 1 hour. Cool slightly; turn onto racks to cool completely. May be frozen.
Cream butter and sugar in bowl. Add eggs and vanilla; blend well. Sift next 4 ingredients together; add alternately with sour cream to egg mixture. Add bananas and nuts. Pour into greased 13 x 9 x 2-inch pan. Bake for 45 minutes at 350°. Cover with vanilla or sour cream frosting.
Melt butter and saute green peppers and onions. Add zucchini, bread crumbs, Parmesan cheese, salt and pepper. Turn into 1 1/2 qt. covered casserole dish. Bake at 350° for 20 minutes. Add tomatoes and bake 10 minutes more. Melt Cheddar cheese on top and serve. Enjoy!
Cook broccoli until tender. Drain and add all other ingredients. Bake in greased dish at 325° for 45 minutes. Serves 6.
If you are using pork steak, freeze it until firm and then slice it into very thin strips. For ham, cut into long strips about 3/8-inch on a side. Brown meat in frying pan or wok; use oil if necessary. Drain pineapple juice from canned pineapple into a measuring cup and add water if necessary to get correct amount of liquid. Add this to frypan or wok. Stir in brown gravy mix, vinegar and ginger. Add pineapple and green pepper. Simmer about 10 minutes, just until liquid begins to thicken. Serve over rice.
Mix in order given. Roll in small balls and far apart on the cookie sheet. Bake at 325° to 350° for 10 to 15 minutes. Yields about 125 cookies.
Lightly butter 2 large cookie sheets (Pam may be used). Do not use Teflon cookie sheets; it will ruin them. Combine sugar, syrup and water in 3-quart or larger saucepan. Cook and stir until sugar dissolves. When syrup boils, blend in the butter. Stir frequently after mixture reaches the soft crack stage (270°). Add nuts; stir constantly until temperature reaches hard crack stage (305°). Remove from heat. Quickly stir in soda, mixing thoroughly. Pour onto cookie sheets.
Cook margarine, sugar, milk and egg first; boil 1 minute. Cool off, then add 1 cup graham crackers, raisins, coconut and nuts.
Sprinkle and swirl into cake. Try not to touch sides of pan. Bake at 350° for 55 minutes. Cool 10 minutes before removing from pan.
Cook broccoli with salt until tender and then drain. Melt cheese and butter, then add milk. Add cheese sauce to broccoli. Mix in 3/4 of 1 package of crackers to mixture. Bake at 350° for 1/2 hour or until golden brown.
Cream butter, sugars and eggs. Stir in flour, cinnamon and soda. Add pecans and mix well. Line a cookie sheet with wax paper and press dough together, patting and shaping to a rectangle, approximately 1/2-inch thick. Cover with wax paper and refrigerate overnight. (A double batch usually covers the entire sheet.)
Combine ground chuck and cream of mushroom soup thoroughly. Spread out in a 9-inch square baking dish. Layer the Tater Tots on the top. Bake at 350° for 1 hour.
Rub a light coat of salt over the meat; sprinkle with pepper. Place fat side up in a baking pan. Put in a 325° oven for approximately 1/2 hour per pound of meat.
Cook potatoes in skins; cool, peel and coarsely shred. In a saucepan, combine Cheddar cheese and 1/4 cup butter over low heat, stirring occasionally until almost melted. Remove from heat; blend in sour cream, onions, salt and pepper. Add shredded potatoes; stir gently and turn into a buttered 2-quart casserole. Dot with 2 tablespoons of butter; bake in preheated 350° oven for 25 minutes or until heated through. Yield: 8 servings.
Butter cake pan (9 x 13); cover bottom with pieces of 1/2 of cake. Beat butter, sugar and yolks together. Fold in Cool Whip. Pour 1/2 of mixture over cake pieces. Sprinkle 1/2 of crushed candy bars, then repeat. Chill overnight.
Place pork chops in casserole dish. Cover with rice, soup and mushrooms. Cover lightly with foil and bake at 300° for 2 hours.
Add oregano, garlic and spices to flour and mix. Peel normal size eggplants and cut into 1/4 inch slices. Dip slices in slightly beaten eggs and then into seasoned flour. Lightly brown the flour covered eggplant in hot oil in frying pan and let drain on paper towels. (Reminder: Remove paper towels before continuing.) Place a layer of eggplant in the bottom of 9 x 18-inch glass baking dish. Sprinkle over a layer of Mozzarella cheese. Place a second layer of eggplant and sprinkle over with Provolone cheese. Cover dish with foil and bake at 350° for 35 minutes. Remove foil for last ten (10) minutes until golden brown. Serves 12.
In a mixing bowl, combine clams, egg, salt and pepper. Add just enough flour to hold together. Drop by large spoonfuls into hot oil in a skillet. Panfry until golden on both sides. Serves 6 to 8.
Beat until well mixed. Beat in 3 eggs, one at a time. When well mixed, add 1 cup boiling water. Bake at 350° for 30 to 35 minutes.
Melt butter and add onion. Cook until tender and add tomatoes, peas and drained mushrooms. Cook and drain spaghetti and add to cheese.	Combine chicken and spaghetti with skillet mixture. Sprinkle extra cheese on top and bake at 350° for 30 minutes.
Heat oven to 300°. Place cottage cheese and eggs in blender container; cover. Blend on medium speed 30 seconds or until smooth, scraping down sides. Beat cream cheese in large bowl until smooth. Add cottage cheese mixture, 1 1/3 cups of the sour cream and remaining ingredients; beat until smooth. Pour into greased 9-inch spring-form pan; place on cookie sheet. Bake 60 to 70 minutes in lower third of oven until top just starts to brown. Turn oven off. Leave pan in oven with door ajar 30 minutes. Remove from oven. Cool on wire rack. Cover. Refrigerate at least 4 hours or overnight.
You will also need an 8-inch plastic flowerpot, small dirt scoop and cover from 12 ounce Cool Whip container.
Make cake as directed; make pudding as directed. Put layer of sliced bananas on top of cake. Add layer of pudding. Add layer of bananas. Top all with Cool Whip. Can use any fruit on pudding.
Mix all ingredients together except 2 strips of bacon. Sprinkle last 2 strips of crumbled bacon on top. Refrigerate.
Mix first 7 ingredients into a batter. Brown meat and add onion and chilies. Sprinkle thin layer dry cornmeal in pan. Pour in half of batter, layer cheese, then layer meat mixture. Cover with remaining batter. Bake at 350° for 50 minutes.
Finely chop broccoli and cauliflower by hand and place in medium sized bowl. Add shredded lettuce to bowl. Slice chilled pickles in quarters lengthwise and chop into small pieces. Add mayonnaise (enough to coat) and toss ingredients together. Chill for 10 minutes and serve. A real healthy, crunchy change. Serves 4.
Melt butter. Add onion; cook until tender. Blend in flour. Add salt, pepper and liquid; mix well. (If not enough liquid from mushrooms and beans, add enough water to make one cup.) Add evaporated milk; blend. Add beans and mushrooms; mix well. Place in buttered casserole dish. Mix the melted butter and crumbs; sprinkle over bean casserole. Bake, uncovered, at 350° until bubbly and crumbs are browned.
Brown onion with shortening. Add seasoning and chicken. Add water (or chicken broth); cover and let simmer slowly until tender. Remove chicken and add sour cream and flour (mixed) to drippings in pan. Whisk well and bring to slow boil to thicken. Add chicken to sauce. Serve with noodles or dumplings.
Prepare cake mix as directed and let cool. Prepare instant jello as directed and allow to set up until almost firm. After cake has cooled, take a knife and place slits on top of the cake. Pour the almost thickened jello over the cake and then place in refrigerator overnight. Let frozen strawberries thaw and mix in Cool Whip and spread over the top of cake.
Bake in 350° oven for 30 minutes in greased casserole dish.
Cook broccoli and chop. Spread layer of chopped broccoli into baking pan. Cover with cheese, soup (turkey and mayonnaise) which have been mixed together. Cover with topping mixed with the margarine. Bake in a 350° oven until brown and bubbly.
Cream together first 4 ingredients. Blend in vanilla, eggs, flour, soda, salt and chocolate chips. Bake at 375° for 12 minutes.
Line a baking sheet with wax paper. Mix peanut butter, margarine, vanilla and sugar with hands to form a smooth dough. Shape into balls (small). Place on wax paper. Put in refrigerator. In double boiler, melt chocolate bits and Crisco. When smooth, take peanut butter balls and insert a wooden pick. Dip in chocolate until 3/4 of ball is coated. Return to wax paper, chocolate side down. Refrigerate 30 or more minutes.
Mix together while keep adding sugar until desired sweetness. Mix together until creamy, then pour over cole slaw mix.
In a LARGE bowl, mix cooked pasta with shrimp, artichokes, olives and peppers or pimentos. Set aside.
Melt butter (oleo) in small saucepan. Add chocolate and stir constantly (I melt in microwave) over very low heat until melted. Pour into small mixer bowl. Add remaining ingredients; beat until well blended. Chill until spreading consistency (12 to 18 minutes). Fills and frosts 8-inch or 9-inch layer (2) cake or 13 x 9-inch cake.
Thoroughly combine rice with all remaining ingredients. Pour into lightly greased baking dish. Cook for 1 hour at 350°. Must stir after first 30 minutes.
Mix together the Crisco, sugar, brown sugar, eggs and vanilla. Sift together and add flour, baking soda and salt. Add oatmeal and raisins or coconut or chocolate chips and nuts. Drop by teaspoon on cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 5 to 6 dozen medium-sized cookies.
Tear cake into bite size pieces in a 9 x 13-inch pan. Mix pudding according to directions on package. Before you beat pudding, add dry jello. Beat together. Fold in Cool Whip, then fruit. Pour over cake. Chill at least 2 hours.
Heat oven to 400°. Lightly grease a 15 1/2 x 10 1/2-inch jelly roll pan. Mix flour, meal, sugar, baking powder, soda and salt in large bowl. Stir in yogurt, oil and egg whites. Spread in prepared pan. Bake 20 minutes or until light brown and a pick inserted in center comes out clean. Place pan on rack to cool. Leave corn bread uncovered overnight to dry out. Cut in 1 inch cubes and store airtight at room temperature. Can be frozen; use as needed.
Mix cornmeal, salt, onions and soda. Stir in buttermilk. Drop by spoon into hot cooking oil. Deep fry until golden brown, about 2 minutes.
Cream butter and sugar. Add eggs. Add sifted dry ingredients alternately with milk. Mash 1/2 blueberries; add to batter. Add remaining berries, stirring by hand. Sprinkle muffins with a little sugar. Bake at 375° for 30 to 40 minutes in greased tins.
Cook green beans according to the package directions; drain and keep warm. Heat soup and mushrooms until bubbly. Lower heat and blend in sour cream. Do not allow to boil. Arrange green beans on serving dish. Pour sauce over beans and top with onions. Serves 8. Preparation time is 20 minutes.
Heat oven. Combine chuck, onions, tomatoes, Worcestershire and salt. Put into 1-inch layers in a 3-quart casserole. Place in layers the potatoes, flour, corn, lima beans and green pepper. Bake at 375°, covered, 45 minutes, then sprinkle with cheese. Bake, uncovered, 30 minutes longer or until vegetables are tender.
Combine all ingredients in a pan and cook on low for 15 to 20 minutes or longer for a thicker sauce. Brush chicken or other meat as it cooks; serve remaining sauce on side. Serves 6. Contains 76 calories, 13 mg cholesterol and 0 grams fat.
Cook bacon until crisp. Remove all drippings except 2 tablespoons. Saute celery and green pepper in drippings until tender.
Preheat oven to 350°. Place one pie crust in pie dish and set aside. Brown ground beef; drain fat. Add soup, 2 large tablespoons sour cream, potatoes and 1 to 2 handfuls of fried onion pieces, crumbled. Mix together. Tear cheese and fold in. Cover with remaining crust. Bake about 35 minutes or until brown.
In large bowl, combine rice, cucumbers, tomatoes and green onions. Add dressing and eggs; toss gently until ingredients are evenly coated with dressing. Cover and refrigerate at least 3 hours. Serve on lettuce, if desired.
Mix first 3 ingredients together and pour in baking dish. Arrange bacon slices on top. Bake in preheated 350° oven for approximately 1 hour or until juice has thickened. A small amount of onion is optional. Very good.
Bring to a boil and simmer for 5 minutes the salt, pepper, water, vinegar, Wesson oil and sugar. Stir; it may boil over. Pour over vegetables and refrigerate overnight.
Wash and dry lemons. Squeeze juice from lemons. Combine sugar, 1 cup of water and the lemon skins. Simmer, covered, 6 minutes. Cool. Squeeze out skins and discard. Add lemon juice and remaining 4 cups water. Serve well iced with lemon slice garnish. Serves 4 to 5.
Cream butter, cream cheese and sugar until fluffy. Add egg yolk, almond extract and orange juice; beat well. Combine baking powder, flour and salt. Gradually add to creamed mixture until well blended. Stir in 3 cups coconut. Cover dough and chill about 1 hour.
Cook ham and green pepper until heated very thoroughly. Separate ham as it cooks. Drain juice. Add remaining ingredients to suit taste. Makes approximately 45 sandwiches.
Mix all ingredients together. Bake at 350° for 10 minutes in an 8-inch pan. Cool. Serve with crackers.
Heat oven to 350°. Butter and flour pans. In a medium bowl, mix flour, baking powder, baking soda and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add banana puree; mix well. Slowly add flour mixture, stirring until smooth. Fill pans; bake 30 to 35 minutes for layer cake (20 to 25 minutes for cupcakes and 35 to 40 minutes for sheet). Cool, frost and decorate.
Arrange sliced potatoes in a greased dish or pan. Dot with butter. Arrange pork chops over potatoes. Sprinkle with salt and pepper. Pour milk over this. Bake at 300° for 45 minutes or until golden brown or fork-tender.
Sift together flour, cream of tartar, baking soda and salt. With electric mixer at medium speed or "cream" or with spoon thoroughly mix shortening with 1 1/2 cups sugar and eggs until very light and fluffy. At low speed or "blend" beat in flour mixture until batter is dough-like; chill until easy to handle. Form dough into walnut-size balls; roll in 2 tablespoons sugar and cinnamon, mixed. Place 2 inches apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes or until done. Makes 5 dozen.
Combine fine crumbs, confectioners sugar, 1 cup pecans and cocoa. Add corn syrup and rum and mix well. Shape into 1-inch balls. Roll half in granulated sugar and remainder in 1/2 cup nuts. Makes 2 dozen.
Mix well; add beaten eggs to mixture. Put in greased muffin pans. Bake at 400° until brown.
Place layer of broccoli. Combine rice, pimento, chicken soup, cheese sauce and chicken and spread over broccoli layer. Place layer of noodles. Top with cracker crumbs. Heat until brown on top at 350°.
Peel and core apples. Cut each into 8 wedges. Open crescent rolls and cut the 8 triangles in half. Wrap the 16 apple wedges with the dough. Place in baking dish and sprinkle with mixture of sugar and cinnamon. Dot with butter. Pour 3/4 cup water over apples. Bake at 450° for 25 to 30 minutes. Serve with Lemon Sauce.
Melt margarine in deep baking dish. Combine sugar, flour, baking powder, salt and milk. Pour over batter; do not stir. Place peaches on top of batter; do not stir. Bake at 350° for 1 hour.
Boil water and vinegar with garlic. Cut peppers in strips or quarters. Place peppers in sterilized jars, pour vinegar mixture over peppers and seal.
Grease the bottom of a 9 x 13 inch pan. Mix pecans and coconut and spread in the bottom of the pan. Prepare the cake mix according to the directions on the box. Spoon over the nut and coconut mixture. In a sauce pan, heat margarine and cream cheese together and mix well. Remove from heat and add 10 x sugar. Stir until smooth. Spoon over top of cake batter.
Cream oil, sugar, eggs and vanilla. Add flour, salt, soda and cinnamon. Blend thoroughly. Stir in the remaining ingredients. Bake at 350° for 45 minutes or bake as muffins for about 20 minutes.
Mash the cheese; moisten with cream and melted butter. Season with salt and cayenne. Add chopped nuts, pimento and olives. Press into a mold and let stand 2 hours. Cut in slices and serve on lettuce with mayonnaise dressing.
Cook macaroni in salted, boiling water as directed on package; drain. Saute onion and green pepper in butter until soft, but do not brown. Add beef and brown. Drain off fat. Add salt, tomato sauce and water. Stir in spaghetti sauce mix and simmer 10 minutes. Mix olives and cheese with macaroni, saving out 1 cup cheese.
In a skillet or wok, stir-fry asparagus in oil until crisp-tender, about 10 minutes. Remove and keep warm.
Combine first 4 ingredients in a saucepan; bring to a boil. Add remaining ingredients; reduce heat. Simmer, uncovered, 5 minutes or until vegetables are crisp-tender. Serve hot. Yield: 4 cups (65 calories per 1 cup serving).
Cut off tops of peppers; remove seeds and membranes. Sprinkle insides of cups with salt. Cook ground beef and onion until lightly browned. Season with 1/2 teaspoon salt and a dash of pepper. Add tomatoes, water, rice and Worcestershire sauce. Cover; simmer until rice is tender. Stuff peppers; stand upright in a 10 x 6 x 1/2-inch baking dish. Bake, uncovered, at 350° for 20 to 25 minutes. Serves 6.
Stir the last 4 ingredients together until pancake batter consistency. Cut bacon slices in half. Wrap water chestnuts in bacon; spear with toothpick (single layer) in a cake pan. Pour mixture over to coat each Sumaki (not to cover whole pan). Broil until crisp. Serve hot. May be reheated in microwave.
In a small mixer bowl cream butter. Add cocoa and confectioners sugar alternately. Add milk and blend in vanilla. Beat until desired consistency.
Drain beans and place in glass bowl. Add green pepper and onion. Mix oil, vinegar, sugar, salt and pepper and pour over bean mixture; toss. Refrigerate, covered, until served. Drain before using. Make night before. Pimento may be used if desired.
Cook these together until thick, stirring occasionally. It does not take long. Remove from heat and add sugar. Mix thoroughly. Do not worry if mixture seems to thin down at this point. Add pecans and pineapple. Chill in refrigerator at least 1 hour or better overnight. Pour into baked pie shell and cover with whipped cream.
Dissolve gelatin and sugar in hot water. Add fruit. Refrigerate until mixture has cooled. Add sour cream, folding in thoroughly. Chill until firm.
Cook macaroni as directed; wash and drain. Add Cheez Whiz. Quick and easy meal for children.
Cream shortening and sugar. Add eggs and vanilla; beat well. Sift flour, salt, soda and baking powder together. Add to creamed mixture and beat well. Fold in coconut and gumdrops. Stir in oats until well mixed. Drop by teaspoon onto ungreased cookie sheets. Bake at 350° until lightly browned (about 15 minutes).
Heat oven to 350°. Heat milk and margarine over medium heat until melted and milk is scalded. Mix remaining ingredients in an ungreased 1 1/2-quart casserole. Stir in milk mixture. Place casserole in pan of very hot water (1 inch deep). Bake until a knife inserted 1 inch from edge comes out clean. Cook 40 to 45 minutes. Serve warm. Makes 6 to 8 servings.
Cook broccoli as directed on package. Season with salt. Butter an 8 x 13-inch flat casserole dish. Place layer of broccoli in dish. Cover with mushroom soup and layer Pepperidge Farm stuffing. Repeat broccoli, mushroom soup and stuffing. Bake in a 350° oven for 30 to 35 minutes or until done.
Preheat oven to 400 degrees. Combine dry ingredients. Puree banana in milk and oil. Add nuts and process until chopped. Add liquid to dry ingredients and stir. Fill lined muffin tins with batter and bake 20 minutes. Yields 12 muffins.
Fry bacon, hamburger and onions until brown, then drain. Mix remaining ingredients together with hamburger. Bake for 30 to 45 minutes at 350°.
Mix flour, sugar, baking soda, salt and spice or spices. Add remaining ingredients. Mix. Bake at 325° for 1 1/4 hours. Makes 3 big loaves.
Mix all of above. Pour into casserole dish. Top with 3 slices of bread (crumbled). Pour melted butter on top. Bake at 350° for 45 minutes.
Melt peanut butter and butter. Once cooled, add sugar and Rice Krispies. Form into egg shape and dip into melted chocolate. Let cool before serving.