HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. In bowl, combine egg, mayonnaise, dry mustard, salt, pepper, onion and green pepper. Stir in Chex crumbs. Mix in tuna. Press gently into 8-inch pie plate with spoon. Shape to fit like a pastry shell. Toss vegetables with 1/4 cup cheese. Turn into shell. Sprinkle remaining cheese over vegetables. Bake 25 minutes or microwave on High 5 minutes or until crust is firm. Makes 6 servings.
Mix together pudding and milk until blended. Add Cool Whip and beat with electric mixer at high speed until thick. In a 13 x 9 x 2-inch pan, place a layer of whole graham crackers. On top of crackers, place 1/2 of pudding mixture. To the top of this, add another layer of crackers. Add remaining pudding mixture and top with a final layer of crackers. Chill for 15 to 20 minutes. Ice with milk chocolate icing. Keep refrigerated.
Mix together. Beat 4 egg whites until stiff. Fold egg whites into yolk mixture. Spread over cheese and chile mix. Push in with a fork. Bake at 325° for 1 hour. Slice tomatoes last 30 minutes.
Grind cukes, onions and peppers. Add water and salt. Let stand overnight. Drain.
Cut tenderloin in pieces, approximately 1-inch wide. Slice sausage in 1/2-inch slices. Clean and trim mushrooms. Cut onions and pepper in 1-inch pieces.
Mix all ingredients together and store in air-tight container. To make soup, add 1/4 cup of the mixture to 1 cup of boiling water. Let stand for 1 or 2 minutes before eating.
Grease casserole dish. Cut up boneless chicken into bite-size pieces (enough to cover the bottom of dish). Empty soup into bowl and add 1/2 cup of milk. Mix until smooth. Spread soup over chicken. Cover soup mixture with 1 cup stuffing. Melt 1/2 cup butter and pour over stuffing mix. Cover and bake for 35 minutes at 325°.
Line a 9 x 13-inch pan with foil, then line with crackers. Melt the butter with the brown sugar. Boil for 3 minutes. Heat oven to 400° and pour brown sugar and butter over crackers. Bake 5 minutes. Remove from oven and when it stops bubbling, pour the chocolate chips over the crackers. When they melt, spread with a knife. Cool and break into squares.
You will need 2 large lasagne pans. Use large pan lightly sprayed with Pam. Cook 1 pound of lasagne noodles following package directions. Drain when done. Heat spaghetti sauce. Layer in this order:
Wash rice and drain; combine with water and salt to taste in a saucepan. Bring to a boil, then reduce to a simmer. Simmer, loosely covered, 45 minutes. Rice should be tender and most of the liquid absorbed. Let stand for 5 minutes; drain.
Wash the figs in lukewarm water. Discard water. Leave the skins on the fruit and a short portion of the stem so the juices remain inside the fig. (This procedure also helps figs retain their shape throughout cooking.) Place the figs inside a large bowl or pot filled with the sugar. Let stand for at least 24 hours. (Figs make their own juices, somewhat like strawberries.)
Fry bacon until crisp. Remove pan from heat. Beat eggs, sugar and vinegar with a fork until blended. Add the egg mixture to the bacon drippings and blend with a spoon. Return the pan to low heat and stir constantly until thick. Overcooking will cause separation. Pour hot mixture over spinach, endive or lettuce.
Mix together beef, onion, egg, crumbled bread slice, ketchup, salt and pepper. Put in a loaf pan. Place wax paper over pan. Place in microwave and cook on High for 5 minutes. Take pan out and drain fat. Place back in microwave with no covering and cook on High for 15 minutes. Check to be sure it is cooked through.
Preheat oven to 400°. Grease only bottoms of muffin pan cups or spray muffin pan with nonstick spray. In medium bowl with fork, stir milk, egg and oil until well mixed. Add remaining ingredients and stir just until flour is moistened (batter will be lumpy). Dough will keep in refrigerator for 4 days.
Drain peaches; save syrup. Add water to syrup to make 1 cup. Heat to boiling. Add gelatin; stir until dissolved. Add cold water. Cut ice cream into 6 pieces. Add to hot liquid. Stir until melted. Chill until mixture mounds slightly when dropped from spoon (15 to 20 minutes). Leave a few peaches out for top of pie. Fold in rest of peaches. Pour into shell. Chill until firm. Top with whipped cream and peaches.
Combine all ingredients and brush onto burgers, ribs, chicken, chops or steaks.
Combine spinach and onion. Cook as spinach package directs. Drain well. Combine eggs, cheeses, salad dressing, butter or margarine and garlic powder. Add spinach mixture and muffin mix; mix well. Cover and chill. Shape dough into 1-inch balls. Chill until serving time (or place in a freezer container, seal, label and freeze).
Put 1 cup crushed corn flakes in buttered dish. Add shredded cabbage, sliced water chestnuts, and onion. Over this pour a mixture of butter, cream of celery soup, milk, mayonnaise, and grated cheese. Top with 1 cup crushed corn flakes. Bake uncovered for 45 minutes at 350 degrees.
Prepare cake mix as directed on box. Pour 1/4 cup batter into each cone or half full. Set in oblong pan. Bake as directed on cake box for cupcakes. Let cool. Ice and decorate.
Dissolve yeast and 2 teaspoons sugar in 1 cup warm water. Let stand about 5 minutes. Combine remaining sugar, salt, butter and shortening in large bowl. Add boiling water, stirring until butter and shortening melt. Cool slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups flour, beating at medium speed of electric mixer until smooth. Stir in remaining flour to make soft dough. Place in well-greased bowl, turning to grease top. Cover and let rise in warm place (85°), free from drafts, 1 to 1 1/2 hours or until double in bulk.
Brown hamburger. Drain. Place in bottom of 2 1/2-quart casserole dish. Pour sauce over hamburger. Sprinkle cheese over sauce. Mix Bisquick, milk and eggs together until smooth. Pour over cheese. Bake at 350° until done, about 30 to 40 minutes.
In 5 quart dutch oven over high heat, heat first four ingredients, 4 c. water and 1 Tbsp. salt to boiling. Reduce heat to low; cover and simmer 35 minutes, or until chicken is fork tender. When chicken is done, reserve 1 c. broth. (Freeze remaining broth). Cool chicken slightly; remove and discard bones and skin. Cut meat into 1 inch pieces. In 3 quart saucepan over high heat, heat carrots, celery, onions and reserved 1 c. chicken broth to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender. Remove from heat. Remove vegetables to small bowl, leaving broth in sauce pan. In small bowl, with fork, blend flour with 3/4 c. half and half; gradually stir into broth in saucepan until smooth. Stir in remaining half and half. Over low heat; cook, stirring consistly until sauce is thickened. Stir in chicken, cooked vegetables, mixed vegetables, mushrooms and 1 3/4 tsp. salt. Spoon chicken mixture into 9 X 13 baking dish. Preheat oven to 350°. Prepare pastry. On lightly floured rolling pin, roll dough to 10 X 14 rectangle. Place pastry loosely over filling. Trim edge with 1 inch overhang. Fold overhang under, making a high standing edge. In small bowl mix egg yolk with 1 tsp. water. Brush pastry with egg mixture. Bake 1 hour or until crust is golden and mixture is hot. Makes 8 servings.
Put meat, eggs, spices and cheese into a bowl. Wet the 3 slices of bread and squeeze dry. Shred into meat and mix. Form into balls (egg size). Slightly flatten. Roll in bread crumbs. Cook in oil until nicely browned. Drop meat balls into boiling pasta sauce. Simmer for 10 minutes. Serve over pasta.
Mix all ingredients together in a large bowl, then roll into balls. Roll in granulated sugar. Bake 10 minutes at 350°.
Mix pretzels, margarine and 3 tablespoons sugar and press into a 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool.
Cook potatoes until partially done. Combine soup, milk and cheese. Alternate layers of potatoes and soup mixture in a buttered baking pan, adding salt and pepper as you go. Add dash of paprika. Bake at 350° for 25 minutes. Remove from oven and top with partially crumbled onion rings. Return to oven and bake for 10 minutes longer.
Combine first 4 ingredients and mix well. Add remainder of ingredients; blend until all ingredients are wet. Pour into a greased loaf pan. Bake for 1 hour at 375°. Let stand overnight before cutting.
Mix all ingredients in skillet. Simmer a few minutes. Serve with rice or mashed potatoes.
Thaw frozen broccoli. Saute onions in margarine. Mix all ingredients and bake in a 350° oven for 40 minutes. Enjoy.
Melt margarine in saucepan. Add brown sugar. Cook 2 minutes, stirring constantly. Add milk and bring to boil. Remove from heat and cool. Add powdered sugar slowly until enough to spread.
Place peach halves, open side up, in the pie shell. Fill center of each peach with chopped nuts. Beat remaining ingredients and pour over the peaches. Bake at 400° for 15 minutes, then 325° for 45 minutes. Allow to cool before serving.
Mix the first 4 ingredients in a saucepan. Boil 5 minutes. Remove from stove. Add 1/2 teaspoon soda (will foam). Stir. Pour mixture over popped corn. Stir. Bake at 250° for 1 hour. Stir once. If not all eaten, this will keep well in the freezer.
Mix warm butter and sugar well. Add beaten eggs. Sift in 2 cups flour, salt and spices. Add nuts and fruits that have been cut up with scissors and mixed well with one cup of flour. Last, add dissolved soda. Drop with teaspoon on cookie sheet and bake around 20 minutes at 350°. Enjoy!
Combine all ingredients (except sugar). Spread mixture into lightly oiled 10 x 15-inch pan. Bake for 45 minutes at 275°. Remove from oven. Roll into balls and roll in sugar. Place on waxed paper to cool.
Combine cake mix, salad dressing, eggs, water and cinnamon. Mix at medium speed until well blended. Stir in carrots and walnuts. Pour in greased pan. Bake at 350° for 35 minutes.
Bring the oleo, butter and sugar to a boil; boil 2 minutes. Line a 9 x 13-inch pan with foil. Arrange graham crackers on foil. Cover with pecans. Spoon sauce over pecans. Bake for 12 minutes in a 350° oven. Good and rich.
Peel cucumber and then cut longways. Then seed the center of the cucumber and chop. Mix first 4 ingredients and let set in the refrigerator for at least 1 hour.
Mix margarine and sugar; add cocoa. Alternately add eggs and flour. Add vanilla and nuts; spread into a large pan. Mix softened cream cheese, sugar, vanilla and eggs. Spread over chocolate mixture and swirl through chocolate. Bake at 325° for 20 to 30 minutes.
Chop up all ingredients. Use as little or as much as you want. Season with garlic, salt and pepper. Use with tortilla chips as dip. Good and quick!
Mix well. Pour into unbaked pie shell and bake at 375° for 50 minutes.
Saute vegetables in butter about 5 minutes. Add rest and simmer about 10 minutes. Make one day before serving, then heat thoroughly. Leftovers may be frozen.
Boil 30 minutes; put into jars and heat in hot water bath for 15 minutes.
In large bowl, mix dry ingredients. Add oil, eggs, carrots, pineapple and vanilla. Mix until all ingredients are moistened. Beat with mixer 2 minutes (medium speed). Pour into greased and floured 9 x 9 x 2-inch pan. Bake at 350° for 35 minutes. Frost with cream cheese frosting. Sprinkle with pecans.
Mix milk, sugar and flour well. Add eggs, butter and vanilla. Cook in double boiler until thick. Use whites of eggs for topping.
Wash, peel and thinly slice potatoes. Mix pepper, onion and salt. Spread over potatoes. Mix mushroom soup with milk. Pour over vegetables. Bake at 425° until potatoes are done. Dot top of casserole during baking.
Mix sifted flour with sugar and cinnamon. With mixer, blend egg, milk, oil and vanilla. Fold in nuts and bake in a greased 9 x 9-inch pan at 375° for 45 minutes.
Mix all ingredients together and pour into an 8 x 12-inch casserole. Bake at 350° for 40 to 45 minutes or until golden brown.
Combine ingredients in a saucepan; cover and simmer 15 minutes, stirring occasionally. Uncover and continue to simmer, stirring frequently, until most of the liquid is evaporated and carrots are tender and glazed. If a thicker glaze is desired, add 2 teaspoons of cornstarch to 1/4 cup of water. Stir until combined and add to carrots; continue cooking until sauce is desired thickness.
Saute green pepper and onion in small amount of butter or nonstick spray. Add beef tips and simmer on low heat. Pour gravy over mixture and simmer for 20 minutes. Serve over rice.
Chop zucchini into bite size pieces. Boil until tender. Chop tomatoes into bite size pieces and cook into zucchini. Add other chopped ingredients and spices to taste. Serve hot.
Heat oven to 350°. Grease and flour a 13 x 9-inch pan. Cream butter and sugar. Add eggs, rum extract, vanilla, bananas and flour. Beat until smooth. Add pecans. Pour into pan and bake for 30 minutes or until done. Cool slightly and spread Peanut Frosting while still warm. Cool in pan and cut into bars.
Combine vegetables, bacon and cheese in a large bowl. Combine salad dressings; pour over salad and toss to mix.
Blend thoroughly the first 7 ingredients. Add the flour and baking soda and cream well. Add pecan pieces, chocolate morsels and coconut flakes. Blend together well. Add quick-cooking oats and mix together. Drop onto greased cookie sheet and bake 15 to 18 minutes at 350°.
Combine first five ingredients. Make a dressing with vinegar, oil, salt and pepper. Combine and chill in refrigerator or serve at room temperature.
Heat butter in saucepan with tight lid. Cook onion until soft. Stir in beans; mix well. Place sliced potatoes over beans. Salt and pepper to taste. Cover and simmer 15 minutes or until beans and potatoes are tender. If extra moisture is needed, add hot water, one tablespoon at a time.
Simply combine semi-sweet chocolate with sweetened condensed milk. Heat the mixture on top of stove or in microwave, stirring frequently, just until chocolate is melted and mixture can be thoroughly combined. Remove chocolate from heat and stir in your choice of nuts, raisins or cereal. Drop by teaspoon on waxed paper and let set until firm. May be stored in covered bowl, box or tin for up to 2 weeks at room temperature.
Measure dry ingredients in bowl. Mix in shortening as for pie crust. Add egg yolk mixture. Mix together. Roll out 1/2 of dough to fit large cookie sheet. Top crust with apples. Mix sugar and cinnamon. Sprinkle over apples. Roll out other half of dough for top crust. Pinch edges of 2 crusts together. Beat egg white stiff and spread on crust with pastry brush. Bake 40 minutes at 400°. Glaze immediately after taking out of oven with powdered sugar and water.
Spray 9 X 13 pan with Pam. Cut up stale bread in squares and cover bottom of pan. Brown sausage until crumbly. Sprinkle sausage over bread. Sprinkle cheese over sausage. Beat eggs, milk and salt (could add some chives and thyme also). Pour over sausage and cheese, cover and place in refrigerator overnight. Next morning bake at 350° for 30 min. Serves 6 - 8.
Mix first 3 ingredients together until crumbly. Break egg into a one-cup measure. Add lemon juice; beat together with a fork. Finish filling cup with water. Pour over flour mixture and stir with fork. Roll out crust on floured board. Makes 7 crusts.
Pack brown sugar in bottom of a 9 x 13-inch pan. Drizzle whipping cream over brown sugar. Sprinkle chopped walnuts over top. Sprinkle with raisins. Sprinkle cinnamon to taste. Cut biscuits into quarters and place on top (do not cut into quarters completely). Bake in a 350° oven for 15 minutes or until biscuits are golden brown. Turn over. Brown sugar will drizzle over biscuits.
Stir shortening to soften. Gradually add sugar and cream together until light and fluffy. Add vanilla and lemon extract.
Mix all of the ingredients and bake at 400° for 15 to 20 minutes.
Place chicken in skillet; salt and pepper according to taste. Pour Coke and tomato sauce over chicken. Place lid on skillet; cook on low heat for 1 1/2 hours.
In large mixing bowl, cut together flour, oleo and cheese until mixture clings together. Form into a ball. On floured surface, roll out dough to form a 12 x 10-inch rectangle. Starting with a short end, fold in half. Repeat rolling out and folding 4 more times. Roll out dough to make a 15 x 11-inch rectangle. Using star shape cutter, cut out cookies and place on lightly greased cookie sheets. Press indentation in center, filled with choice of jam, preserves or marmalade. Bake in a 400° oven for about 15 minutes. Remove; cool on wire racks. Drizzle with icing.
Melt butter. Slightly beat eggs. Mix all ingredients. Bake in an unbaked pie shell at 325° for 10 minutes. Reduce heat to 300° and bake about 30 more minutes.
Combine flour, eggs, melted butter, salt and milk in food processor until smooth. Chill at least 30 minutes. Cook crepes in omelette pan. Butter when cooked. Can be filled with any assortment of fillings. Example: cream cheese and sausage crepes are very good!
Place 3 cups water in a saucepan with salt; bring to a boil. Add thawed shrimp. Simmer, uncovered, for 1 to 3 minutes after water returns to a boil. Drain and rinse in cold water to cool. Peel and devein.
Peel 1/2 inch strip around the center of each potato and place in a medium saucepan of cold water. Add enough additional water to the pan to cover the potatoes by 2 inches. Bring to a boil over medium -high heat. Boil until the potatoes are tender, drain. Cover to keep warm. Melt butter and stir in parsley, chives and onion soup mix. Mix well. Pour the butter mixture over potatoes and toss to coat. Sprinkle parsley for garnish if desired. Serve immediately.
Pinch the bread in a medium bowl. Add milk, salt and pepper. Mix until mixture will hold together to make patties. Make patties and flour each side and brown on each side. Make gravy with boiling water and add bouillon cubes. Stir until cubes melt. Take cornstarch mixed with milk or water to make a thin paste. Turn the bouillon broth and add the paste slowly into it. Put browned patties in a greased baking dish. Pour gravy over top and bake at 350° for 1 hour.
Let bread thaw (don't let it rise!). Follow package directions. Put a little oil on cookie sheet per loaf. Roll out flat to fit the cookie sheet (thin is best). Put a layer of ham, then cheese, then the pepperoni. Roll up dough into a long loaf, like French bread. Bake at 350° for about 20 minutes.
Drain juice from cans and in a large bowl, mix together all vegetables. Bring to a boil the sugar, vinegar, oil, salt and pepper. Cool quickly in ice water. Pour cooled liquid over vegetable mixture and chill overnight. May be kept in refrigerator for 2 to 3 weeks.
Mix all ingredients while macaroni is still hot. Bake for 35 to 40 minutes at 400°.
Prepare cake mix according to directions. Pour 1/3 of batter into greased 9 x 13-inch pan and bake 15 minutes at 350°. Combine caramels, milk and margarine in a double boiler until blended, stirring often. Pour over first layer of baked cake. Pour rest of batter over caramel layer and sprinkle with chips and walnuts. Bake at 350° for 45 minutes. When cool, frost with Cool Whip.
Cover duck with water in large kettle. Add salt. Bring to boil. Skim off foam. Put vegetables and spices into a cheesecloth bag and add to soup. Cover and continue boiling for an hour. Remove spice bag. Remove meat; remove bones and chop meat. Return it to the soup. Add dried fruit and cook for 30 minutes.
Put egg, sugar, oil, molasses, All-Bran and milk into mixing bowl and let stand 20 to 30 minutes. Sift remaining ingredients and add to bran mixture. Mix only until moistened. Fill prepared muffin cups 2/3 full. Bake at 400° for 25 to 30 minutes.
Grease muffin cups or line with paper bake cups. In a large mixing bowl, stir together flour, pudding mix, chocolate pieces, sugar, baking powder and salt. In a small bowl, combine beaten eggs, milk, oil and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full. Makes 18. Bake at 375° for 18 to 20 minutes. Cool. Frost with Cream Cheese Frosting; sprinkle with green sugar. Can then add green M&M's.
Combine hamburger, rice, salt, pepper and onions. Form into balls. Heat soup and water. Drop meat balls into liquid. Boil until tender. Great with mashed potatoes.
Beat butter at medium speed until creamy. Gradually add flour. Roll dough to 1/8-inch thickness. Cut with a 2-inch round cookie cutter right on cookie sheet. Remove excess dough from cookie sheet. Using a drinking straw, randomly cut holes in dough, removing dough by slight twisting of the straw. Bake at 375° for 6 to 7 minutes. Sprinkle with powdered sugar.
Cool the chicken and pick off bones; cut meat (not too fine). If mixture is too thick and dry, add more broth. Sprinkle some crumbs on the top and bake until golden brown.
Lightly brown ground beef in oil. Mix in onion, salt, pepper and rice. Cook 2 to 3 minutes longer. Add soup and water; mix well. Remove from heat. Spoon cabbage into 2-quart greased casserole dish. Pour meat mixture over cabbage to completely cover cabbage. Do not stir. Cover and bake at 325° for 1 to 1 1/2 hours.
Place 8 slices of bread on the bottom of a 9 x 13-inch greased pan. Cover with small chunks of ham and sharp cheese. Place 8 more slices on top.
Mix well. Pour in greased and floured pan. Bake at 350° for 25 to 30 minutes.
Saut chopped onions. Brown and drain hamburger meat and mix in onions. Add tomato sauce, beans, salt, chili powder and ketchup.
Preheat oven to 350°. Blend cake mix, oil, water and eggs. Stir in M&M's. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. (Top of cookies will look pale.) Cool on cookie sheet for about 1 minute, then remove.
Cook noodles and mix with next 6 ingredients. Blend in soup and milk. Turn into a 2-quart casserole dish. Bake uncovered 20 minutes at 425°.
Mix first 4 ingredients in small bowl. In large bowl cream butter and sugar until light and fluffy. Beat in egg and lemon rind, extract and juice. Mix in dry ingredients. Wrap dough in plastic and chill dough overnight.
Mix sugar, Crisco, eggs, flour and buttermilk. Add in food coloring, cocoa, salt, vanilla, vinegar and soda. Bake in 2 (9-inch) pans at 350° for 30 to 40 minutes.
Combine crumbs and margarine; press onto bottom of a 9-inch spring-form pan. Bake at 325° for 10 minutes. Cool.
Smother vegetables with 2 tablespoons oil. Season with salt, bell pepper, red pepper and Worcestershire. Cook slowly until almost dry. Add rice and stir with a fork to mix. Cook until dry. To the mixture, add bacon, ham, shrimp, crawfish or crabmeat.
Thoroughly cream shortening and sugars. Add eggs and vanilla. Beat well. Sift flour, salt and soda. Add to creamed mixture. Stir in rolled oats and nuts. Mix. Spoon onto ungreased cookie sheets (1 tablespoon of dough). Bake at 350° for 10 minutes or until lightly brown. Makes 5 dozen.
Combine corn syrup and brown sugar in a medium saucepan. Cook over moderate heat, stirring frequently, until the mixture bubbles. Remove from heat; stir in peanut butter. Add Cocoa Crispies, stirring until well coated with mixture. Press into buttered 9 x 13-inch pan. Cut in squares when cooled.
Unroll crescent roll dough and place triangles on a 12 inch pizza pan, forming a ring with pointed ends facing outer edge of a pan and wide ends overlapping. Lightly press wide ends together.
Beat eggs with powdered sugar for 30 minutes, between low and medium on electric mixer. Add the other ingredients and mix well. Drop on greased cookie sheet. Bake at 350° for 10 minutes.
Combine first 3 ingredients and set aside. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in yogurt mixture and egg whites. Combine flour and salt. Stir 2 cups flour mixture into yogurt mixture. Stir or beat at medium speed of electric mixer until smooth. Gradually stir in remaining flour mixture. Cover and refrigerate 8 hours. Punch dough down, roll out on floured surface and shape as desired. Place on lightly greased baking sheets. Cover and let rise in warm place which is free from drafts until doubled in size. Bake at 375° for 10 to 12 minutes or until golden brown.