HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups of the cheese and the onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted into center comes out clean, 25 to 30 minutes. Top with remaining cheese. Bake just until cheese is melted (2 minutes). Let stand 5 minutes before slicing.
Mix cheese and broccoli. (Optional: Add bacon, cooked and crumbled or onion.) Pour into crust. Mix eggs, cream, salt and pepper. Pour over pie; mix gently. (Put cookie sheet under pie for overspills.) Bake at 425° for 15 minutes, then at 300° for 40 minutes. Cool on rack for 10 minutes before serving.
In a large pitcher, combine lemon juice and sugar. Stir to dissolve the sugar. Add the remaining ingredients and blend well. Makes about 6 (8 ounce) servings.
Saute onion in margarine. Add green pepper, celery, 1 cup chicken broth, soy sauce, mushrooms, salt, and pepper. Bring to a boil, then reduce heat, cover and simmer 5-7 minutes (may be cooked longer if you prefer vegetables to be soft). Add turkey (chicken may be used) and broth and cornstarch mixture. Stir well and cook until thickened. Serve over rice or chow mein noodles.
Cream shortening and sugar. Add egg and molasses and beat well. Sift and measure flour, baking powder, soda, cinnamon and cloves. Sift twice. Add flour mixture gradually with milk. Add vanilla, raisins and nuts. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 10 or 12 minutes. Makes 5 dozen.
Cook potatoes so that they can be mashed easy. Drain off water very well. Fry bacon and all chopped ingredients and saute it.
Mix all ingredients together and pour into pie crust. Bake at 375° for 45 minutes or until center is set.
Mix topping well until the crumbs are coated with butter. Bake in oven at 350° until bubbles and browned slightly.
Line a 9 x 5 x 3-inch loaf pan with strip of aluminum foil. Butter well. Saute crackers in butter until golden brown. Combine eggs, milk, salt, pepper and onion. Add cooked asparagus and sauteed crackers. Pour into prepared pan. Bake at 350° for 30 minutes or until knife inserted in center comes out clean. Serve as is or with hot chicken gravy, hot cheese sauce or canned mushroom soup, diluted with 1/3 cup milk.
Melt butter in a small saucepan. Add chocolate and stir constantly over very low heat until melted. Pour into a small mixer bowl. Add remaining ingredients; beat until well blended for a fudge-like consistency, beat only until ingredients are blended, 1 to 2 minutes. Chill until spreading consistency (10 to 15 minutes).
Stir together the bread crumbs, Parmesan cheese and butter; reserve 1/4 cup. Put remaining mixture onto bottom and sides of a 9-inch pie plate. Arrange uncooked broccoli over crumbs; sprinkle the Swiss cheese over the broccoli. In an electric blender, whirl together the eggs, milk and baking mix until smooth; slowly pour over cheese. Sprinkle with reserved crumb mixture. Bake in preheated 350° oven until puffed and brown, about 40 to 45 minutes. Makes 6 servings.
Melt 1/4 cup butter and marshmallows in microwave. Add Rice Krispies. Butter a 9 x 13-inch pan and spread Rice Krispies mixture in pan. Press down well. Remove the Rice Krispies mixture out of the pan and put on wax paper. Repeat method, except keep that mixture in pan (do not need to butter pan again). Sprinkle a layer of marshmallows over Rice Krispies.
Beat cream cheese until smooth. Add pineapple, 1 cup pecans, green pepper, onion and salt. Shape into ball. Roll in remaining pecans.
Combine ingredients and shape into ball. Chill 2 hours or more. Serve with crackers.
Cook the brown sugar and 1 cup of water until it reaches 258°. While this is cooking, beat the 2 egg whites until they form a stiff peak. When the brown sugar reaches 258°, pour slowly into egg whites. Make sure you pour it in small amounts and very slowly, or you will cook your egg whites. Add the vanilla flavoring. Keep beating until the mixture forms a peak and the glossiness is gone. Spoon by the spoonful into cupcake liners and top with pecans, if you wish. For best results, use a glass bowl to mix in, the metal stays too hot and will not let the candy cool properly.
Preheat oven to 350°. In large saucepan, over low heat, melt butter. Remove from heat. Add sugar, flour, cocoa, baking powder, salt, eggs and vanilla. Stir with spoon until batter is well blended and smooth. Stir in 1 cup chocolate chips and the nuts. Spread in greased 10 x 15-inch pan. Sprinkle with remaining 1 cup chips. Bake 30 to 35 minutes until set. Cool and cut into squares.
Drain fruit cocktail; reserve juice. Add enough water to juice to make 1 cup. Heat to boiling. Remove from heat and add gelatin. Stir until dissolved. Cool; add 2/3 cup undiluted evaporated milk. Chill until consistency of unbeaten egg whites. Blend in fruits and nuts. Chill remaining 1/3 cup undiluted evaporated milk in refrigerator tray until ice crystals form around edges of tray. Whip until stiff (about 2 minutes). Add lemon juice and whip until very stiff (about 1 minute). Fold whipped evaporated milk into gelatin mixture. Pour into a 6-cup mold. Chill 2 hours before serving. Makes 6 cups.
Boil sugar, Karo and margarine for 2 minutes. Beat eggs in casserole bowl and pour cooked mixture into it. Add remaining ingredients and pour into pie crust. Place pecan halves on top. Bake at 375° for 30 minutes.
Mix and bake 2 cups crushed pretzels, 2 tablespoons sugar and 1 1/4 sticks margarine. Bake for 10 minutes at 350° in 9 x 13-inch pan.
Arrange fish in 3-quart baking dish, thicker part to side of dish. Combine remaining ingredients. Pour over fish. Cover with plastic wrap. Microwave on High 8 to 10 minutes or until fish flakes. Let stand 5 minutes before serving.
Mix all ingredients. Grease and flour Bundt pan. Bake at 350° for 55 minutes. After cake is cool, drip a little powdered sugar frosting (powdered sugar, Philadelphia cream cheese and vanilla).
Toss together all ingredients in order except the last 2. Mix well. Add black olives and tomato, then toss gently. Let marinate an hour or so and serve. Can be prepared ahead, just add tomato prior to serving.
Mix first 5 ingredients and pour over meat sauce. Additional items may be added if desired. Sprinkle with cheese. Bake 30 minutes at 350°.
Cut the apple into small pieces. Pour cider into pan. Heat the cider until hot. Then pour into 4 cups. Add 1 1/2 teaspoons of drink mix to each cup and a dash of nutmeg and cinnamon. Sprinkle 6 or 7 apple pieces into each cup. Stir and serve.
In large pan combine 2 cups water, salt, nutmeg, sugar and potatoes. Bring to a boil. Cover. Reduce heat and simmer about 15-20 minutes or until potatoes are fork tender. Pour mixture into a lightly greased 9 or 10-inch pan. In a bowl, combine flour, oil, and 3 Tbsp. water and mix together with hands. Roll out very thinly on floured surface. Cut dough in strips and pinch with your hands and arrange over sweet potatoes. Bake at 350° for about 35 minutes until crust is golden brown.
Combine flour, 2 cups sugar and margarine to make crumb mix. Put half of this mix in a 9 x 13 x 2-inch baking dish and bake for 10 minutes at 375°. Peel, core and slice zucchini into small pieces (8 cups). Put into a cooking pot and add lemon juice. Simmer until tender. Add to pot, 2/3 cup crumb mix, 1 cup sugar, cinnamon and nutmeg. Cook until thick. Pour over crust that is in the baking dish. Add remainder of crumb mix and sprinkle with cinnamon. Bake for 30 minutes at 375°.
Leave cheese at room temperature until well softened, then cream together. Add remaining ingredients and blend well. This is best if made at least 1 day in advance. A very rich spread.
Blend sugar, flour and eggs by hand. Melt slowly 4 squares and margarine. Mix with sugar-flour mixture. Add pecans and vanilla. Pour into foil cupcake liners. Bake at 325° for 30 minutes.
Mix chocolate chips and marshmallows into Cool Whip. Spread about 1/2 inch thick on one of the crackers. Cover with another cracker. Repeat with all the crackers. Freeze until firm (about 4 hours). No baking!
Preheat oven to 350°. Separate dough into 8 triangles. Place in a 12-inch pizza pan or 9 x 13-inch pan. Press into pan to form crust. Press 1/2 inch up sides.
Cut up onion and bell pepper and place on top of minute steak. Place 1 strip of bacon on top and cook for 30 to 40 minutes. Add cheese and let melt before serving.
Mix dry yeast, milk, sugar, Crisco oil and 4 cups of flour. Mixture should look like pancake batter. Let rise until double in size. After the batter has risen, add baking powder, soda, salt and 2 to 4 cups of flour. Flour board; roll and cut out like biscuits. Place on greased cookie sheet and let rise awhile; freeze. Bake at 350° until light brown. Makes 60 biscuits.
Measure ingredients into medium sized mixing bowl. Mix ingredients thoroughly with a wire whisk. Cook on a 375° griddle until surface bubbles and then flip.
In medium mixing bowl, combine all ingredients, except tomatoes and lettuce; cover with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
Place squash, cut side down, in a baking pan with a small amount of water and bake in a 400° oven for 20 to 30 minutes or almost tender. Saute apples and celery in butter for 5 minutes. Stir in crumbs, cheese, salt and pepper. Fill squash hollows with the apple mixture and bake 10 to 15 minutes longer, or until squash is tender.
Cook chicken,	sage, salt and pepper until tender. Remove from bone and cut up coarsely.	While meat is still warm, add cream cheese and mix. Chill in refrigerator. Divide crescent rolls. Spread them on dough board and press out by hand, making each large	enough to hold a portion of chicken. Put a scoop of chilled chicken mixture in each piece of dough and roll up, stretching dough to seal in the chicken. Dip in melted margarine,	covering all over. Roll in crushed stuffing mix. Place on greased cookie sheet and bake at 400° for 20 minutes or until golden brown. Serve with gravy made from chicken broth. Makes 8 to 16 servings.
Place warm water in bowl. Add dry milk and mix well. Add sugar; mix until smooth. To help dissolve sugar, set bowl in a pan of hot water. Use in recipe as you would canned sweetened condensed milk.
Combine flour, cornmeal, sugar, baking powder and salt. Stir in bacon drippings. Combine egg, buttermilk and soda; mix well. Stir into flour mixture, mixing well. Cut each frankfurter into 10 pieces. Dip frankfurter sections into batter, covering completely. Drop into 3 to 4 inches deep hot oil (375°) and cook until golden, turning once. Drain on paper towels. Insert party picks and serve immediately. Serve with mustard, ketchup or picante sauce.
Cream together shortening and sugar; add eggs and beat well. Combine cocoa and food coloring and blend to a paste. Add to shortening mixture; blend. Add vanilla, buttermilk, flour and salt to mix. Combine vinegar and soda and stir gently into batter. Immediately pour into greased pan and bake at 350° for 30 minutes. Served best with cream cheese frosting.
Wash beans, peas and lentils. Place in large pot, cover with water and soak overnight. Drain off water, then add 3 quarts water. Add ham. Simmer slowly 3 hours. Add chopped onion, celery, pepper, tomatoes and chili powder. Stir gently. Add garlic and sugar. Salt and pepper to taste. Simmer 1 hour more, add juice of 1 lemon. Simmer 3 minutes. Serve with hot cornbread.
Put peaches in bottom of pan. Place bread slices on top of the peaches. Melt oleo. Then mix sugar and flour. Beat eggs and add to mixture, then add melted oleo. Blend together and pour over peaches and strips of bread. Bake at 375° for 30 minutes or until brown.
Cut cookie dough into slices, then into fourths. Roll into cinnamon-sugar mixture. Cook at 350° for 7 minutes.
Mix cake mix, margarine, 1 egg and pecans by hand and press into pan. Mix confectioners sugar, 2 eggs and cream cheese until smooth and bake at 350° for 45 minutes.
Preheat oven to 400°. Grease bottoms only of 12 muffin cups or line with paper baking cups. In medium bowl, combine flour, sugar, baking powder, salt, lemon or orange peel. Mix well. In small bowl, combine milk, oil and egg; blend well. Add liquids to dry ingredients all at once. Stir just until dry ingredients are moistened. Fold in blueberries. Fill prepared muffin cups 2/3 full. Bake at 400° for 18 to 20 minutes or until lightly brown. Cool 1 minute before removing from pan. Serve warm. Makes 12 muffins.
Fry the apples in butter and sugar until moisture cooks out. Let cool. Add cinnamon. Roll the biscuits into circles and fill with cooled apples. Seal the edges with a fork and place in medium hot oil in a medium size saucepan. Do one at a time.
Combine the first 4 ingredients. Beat with electric mixer until blended. Place 1 wafer in each cupcake liner or muffin tin. Fill with about 1 tablespoon of mixture. Bake. Cool. Top with pie filling. Refrigerate.
Brown meat in small amount of oil; drain. Add all ingredients except macaroni. Bring to a boil; sprinkle macaroni on top. Cook for 20 minutes in electric frypan.
Cook vegetables until tender. Mix soup and milk in bowl; add vegetables. Put in a greased 2-quart casserole dish. Layer sliced cheese on top of casserole and then add croutons. Bake at 350° for 20 to 30 minutes.
Mix together with wire whip and place in a greased casserole. Bake at 350° for 45 minutes.
Chop pecans, dates and candy. Combine with coconut. Pour melted butter over and let stand while preparing batter.
Place milk in top of a double boiler. Bring water to a boil. Reduce heat to low. Cook until chips melt and mixture is smooth. Remove from heat. Stir in marshmallows. Chill. Mix slightly. Brown coconut in melted butter. Remove from heat. Add crushed cookies. Stir well. Press 3/4 of cookie mix in bottom of a 9 x 13-inch pan. Cut ice cream into slices about 1/4-inch thick. Place half of the ice cream slices on top of the cookie mix. Pour half of the marshmallow mix over ice cream. Repeat layers with remaining ice cream and marshmallow mix. Sprinkle top with remaining cookie mix. Cover and freeze until firm.
Combine chicken, 1 tablespoon oil, 1 tablespoon soy sauce, 1 1/2 tablespoons cornstarch, 1 clove garlic (chopped small) and pepper; stir well and let stand 20 minutes. Pour remaining 2 tablespoons oil around top of preheated wok, coating sides. Heat at medium-high (325°) for 2 minutes. Add green and red peppers and 1 clove garlic (chopped small) and stir-fry for 4 minutes. Add celery, scallions, pea pods and 1 clove garlic (chopped small) and stir-fry for 2 minutes. Remove vegetables from wok and set aside.
Combine all ingredients, and mix with electric mixer. This makes a big recipe, so I cut mine down to the smaller jar.
Beat first 5 ingredients together. Mix all spices and combine with pumpkin mixture. Pour into unbaked pie shell. Bake in preheated 375° oven for 45 minutes.
Cook and drain bacon. In a large kettle (Dutch oven) use 1 tablespoon bacon drippings to saute onion, pepper and celery. Add all remaining ingredients into Dutch oven, stirring well. Cook over medium heat until thoroughly heated. Crumble and sprinkle bacon over each serving. Serves 6 to 10. Delicious in the winter time!!
Melt cheese in microwave and gradually add other ingredients; mix. Serve as dip with chips or crackers.
Wash ham and trim excess fat and skin. Baste with both sauces, sprinkle pepper lightly. Baste with honey. Use toothpicks to place onion slices on ham. Then put pineapple slices on top of onions. Cover with foil. Bake 1 hour at 350°, then remove and turn ham over. Put onions and pineapple on other side and baste. Cook until tender and done.
Mix confectioners sugar and graham cracker crumbs. In saucepan, melt only 1 1/2 sticks butter. Add to graham cracker crumb mixture. Add peanut butter. Press into 13 x 9-inch pan. Melt remaining butter and chocolate chips. Pour over mixture in 13 x 9-inch pan. Chill until firm, overnight is good. Let stand 1/2 hour at room temperature before cutting.
Mix cream cheese and butter until smooth; add salt, pepper, milk, onions, celery and mushrooms. Mix well; add chicken. Mix well, separate crescent rolls into 4 rectangles (don't separate them by the perforated edges). Put 1/4 of mix into center of roll. Pull up corners and seal at top. Seal sides shut with a press of the dough. Bake at 350° for 20 to 25 minutes on cookie sheet.
Make biscuit dough. Pinch off a ball of dough and roll on floured board in a circle until real thin. Press edges with fork. Cook until golden brown. Use stewed apples or applesauce. Sweeten and use whatever flavoring you like. I prefer spice. Put the cooked circle in a plate. Cover circle with fruit. Add 4 or 5 circles. Cover each with fruit. Makes a good pie.
Mix shortening, sugar and egg together. Stir in buttermilk and vanilla. Sift dry ingredients and stir in mixture. Chill one hour. Drop dough by teaspoonfuls about 2 inches apart on greased baking sheet. Place in preheated 400° oven for 8 to 10 minutes. Frost with thin white icing.
Cream cheese; add other ingredients alternately beating well after each addition until it is very smooth. Pour into a spring-form pan that has been coated with margarine. Bake in a preheated 450° oven for 10 minutes. Reduce heat to 250° and bake for 1 1/2 hours. Refrigerate 3 hours or overnight before serving.
Cream butter and sugar; slowly add flour. Shape into balls. Bake on a cookie sheet for 15 minutes at 325°. After completely cooled, roll cookies in powdered sugar.
Mix together beef, onion, salt, pepper and half and half and shape into 6 thick patties. Brown quickly in butter and remove from pan. Add flour to pan and blend. Add consomme (undiluted) and wine. Cook, stirring constantly until thick and it has boiled. Stir in Worcestershire sauce, parsley, mushrooms and salt and pepper to taste. Return patties to sauce and simmer until done, about 30 minutes.
Mix ingredients together well. Put mixture into 1 pound coffee can. Close coffee can with a lid. Put 1 pound coffee can into a 3 pound coffee can with a lid. Put crushed ice and one 6 ounce Dixie cup full of rock salt into 3 pound coffee can (surrounding 1 pound can). Put lid on and roll back and forth on a flat surface for 15 minutes.
Use chicken and beef (equal parts). Boil until tender. Grind together. Add all the seasonings to taste. Make a mixture of water, cornmeal (white plain meal) and salt. This is the cornmeal mush. Line shucks of tamale paper with mush, then add a small roll of meat mixture. Roll up and tie ends with string. Place in broth where meat was cooked, then season with button of garlic. Simmer for 45 minutes.
Combine 1 cup of flour with the yeast, sugar, and salt in a large mixer bowl. Heat the milk with 4 tablespoons of the butter until very warm (120-130°). Beating at low speed, gradually add the warmed milk and butter to the flour mixture. Increase the speed to medium and beat for 2 minutes. Beat in the eggs and 1/2 cup of the remaining flour. Increase the speed to high and beat for 5 minutes. Stir in about 1 1/2 cup of the remaining flour, or enough to make a firm dough. Turn out on a floured surface and knead until smooth and elastic, about 10 minutes. Place in a greased bowl and turn once to grease the surface. Cover and let rise in a warm place, free from draft, until double in bulk, about 1 hour. Combine the corn syrup and 4 tablespoons of the remaining butter in a small saucepan. Stir over low heat until smooth. Divide between 2 (9-inch) layer pans. Using 1/2 cup of the brown sugar, sprinkle half of it into each pan.
Beat egg yolks. Fold in sugar, syrup and butter, beating after each. Add pecans. Beat egg whites stiff and add to mixture. Stir in. Pour in unbaked pie crust and bake at 300° for 40 or 50 minutes. Yield: Will make 2 (7 or 9-inch) pies.
Mix all together. Cut English muffins in half; spread mixture on muffin halves. Put on cookie sheets and freeze for 30 minutes, then cut into 1/4 sections. Keep frozen until ready to broil, 6 to 8 minutes.
Shred cabbage and apples. Combine with remaining ingredients. Allow to chill for about 4 hours, then add salt and pepper to taste.
Mix together and cook to firm ball stage. Add 1 cup black walnuts or pecans. Beat until light in color. Pour into buttered dish and cool before cutting into squares.
Place shortcakes in a 9 x 13-inch pan. Cut up strawberries in a large bowl. Mix glaze and strawberries together. Place strawberries over shortcakes. Spread Cool Whip on top and put in refrigerator to chill.
Combine oil, sugar and eggs; beat. Add zucchini, vanilla and cinnamon. Blend in dry ingredients. Stir only. Add nuts and raisins. Grease and flour 2 loaf pans. Bake at 325° for 1 1/2 hours or until done.
Dissolve jello. Add lemon juice and pineapple. Let stand until slightly jelled. Add cottage cheese, nutmeats and marshmallows. Let set, fold in whipped cream and chill.
Combine together all ingredients and store in an airtight container. Use 4 teaspoons per 1 cup of boiling water.
Mix yeast, water, sugar and salt. Stir in flour. Knead dough. Take a ball of dough about the size of an egg and roll it to 6 to 8-inches. Shape into a pretzel. Brush beaten egg over raw pretzel. Put a generous amount of salt (kosher) on pretzel. Bake for 20 to 25 minutes at 425°. Don't overbake!
Mix cracker crumbs and melted margarine. Press into a 9 x 13-inch pan. Mix 2 sticks soft margarine with 2 eggs and 2 cups powdered sugar. Beat 10 minutes with electric mixer. Spread on top of crumb mixture. Top batter layer with sliced bananas. Top bananas with drained, crushed pineapple. Top with a layer of Cool Whip. Sprinkle chopped nuts and cherries on top. Chill before serving.
Soak oats in 1 1/2 cups boiling water. Let stand 2 minutes. Combine flour, baking soda, cinnamon, nutmeg and salt. Cream butter with vanilla. Add both brown and white sugar. Beat a lot! Add 2 eggs, one at a time. Beat 2 minutes. Add soaked oats and dry ingredients. Bake at 350° for 45 to 50 minutes.
Layer 1 (Crust): Mix flour, margarine and chopped nuts. Spread evenly and press into 9 x 13-inch pan. Bake at 350° for 15 minutes or until golden brown; let cool.
First Layer: Mix peanut butter, powdered sugar, brown sugar and 1/2 cup melted butter until crumbly. Spread and press evenly into large cookie sheet with sides.
Pour boiling water over oats. Let stand. Sift together flour, cinnamon, soda and salt. Add sugar, eggs and oil, then add oatmeal. Mix well. Bake at 350° in greased and floured pan for 30 to 40 minutes.
Mix 4 dry ingredients. Cream remaining ingredients and mix in dry mixture. Bake at 350° for 12 minutes on ungreased cookie sheet.
In a saucepan, combine sugar and cornstarch. Stir in water. Mix. Cook and stir until thick and clear. Stir in eggs. Bring to a boil for 1 minute. Remove from heat. Add 1/3 cup lemon juice, salt and oleo. Cool.
Heat oven to 350°. Grease 13 x 9-inch baking pan. Combine first five ingredients. Add butter; mix until crumbly. Reserve 1 cup for topping. Press remaining mixture onto bottom of prepared pan. Bake 10 minutes. Cool Top with nuts and chocolate pieces.
Place racks at middle and top levels of oven. Preheat to 375°.
Mix flour, soda and salt, then add sugar, egg, butter and vanilla. Mix well by hand or use mixer. Add chocolate chips, peanut butter chips, nuts and coconut; mix well. Drop by teaspoon 2 inches apart onto an ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Brown meat and season to taste with chili powder. Transfer to large skillet. Saute garlic in olive oil for 1 minute, then add vegetables, cooking until tender. Combine veggies with meat, tomatoes and beans. Season with chili powder to taste. Simmer 30 minutes. Serves 8. Top with shredded cheese and serve with oyster crackers, if desired.
Brown in skillet the ground beef and chopped onion; drain off liquid. Add soups. Cook spaghetti; drain and add to mixture. Mix well. Pour in a 7 x 11-inch baking dish. Put 3 or 4 slices of cheese on top and place in oven until cheese melts.
Mix and pour into greased 9 x 13-inch pan. Refrigerate overnight (about 12 hours) and bake at 350° for 35 minutes.