HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease an 8 or 9-inch deep dish pie plate. Mix together, by hand, the flour, sugar, baking powder, salt, margarine and egg. Pat half the mixture into the prepared pan. Top with blueberries sprinkled with cinnamon and sugar. By hand, make crumbs with the remaining mixture and sprinkle over top. Bake at 350° for 1 hour. When cool, add powdered sugar.
Slightly crush layer of chips in buttered shallow dish so it will not be too thick. Put on Ro-Tel tomatoes (without juice) and then cheese. Bake at 375° only until cheese melts and all is bubbly and hot. Serve with salad for light meal.
Rinse cilantro and remove large stems. Finely chop cilantro leaves, tomatoes and onion; mix in a bowl. Squeeze lemon or lime juice into mixture and add salt. Add jalapeno, chopped fine, if desired. Serve cold with grilled chicken or beef.
Bring water and sugar to boil. Put cinnamon and cloves in cheesecloth. Add spices to sugar-water mixture. Let boil 10 minutes. Cool for at least one hour. Add 1 1/2 gallons of apple juice or cider, 12 ounces orange juice concentrate and fifth rum. Heat, but do not boil. Store in bottles. Serve warm. Do not heat or store in aluminum.
Combine ingredients in a bowl at least 3 hours before using. Store in refrigerator during this time to keep firm.
Slice cukes medium thin. Mix all ingredients and microwave on High for 3 1/2 minutes. Stir well and microwave for 3 1/2 more minutes. Cool in refrigerator until crisp. Put in jars and store in refrigerator.
Mix cream cheese and Ranch dressing. Spread over flour tortillas. Sprinkle with remaining ingredients as desired. Roll and slice. Secure with toothpicks. Serve with salsa.
Mix the first 5 ingredients in a large pitcher. Fill tall glasses with ice; pour orange juice mixture over ice. Garnish drinks with orange slices and serve.
Bring milk, sugar, vanilla and butter to a full boil. Turn heat back to medium or low and boil for 7 minutes, then add marshmallows and peanut butter with mixer until thick. Pour into pan; don't stir much!!
Boil macaroni and cook until done. Drain. Beat in 1 tablespoon margarine. In separate dish beat 1 egg and fill saucer with milk. Beat together and add macaroni and cheese. Bake at 350° until brown.
Preheat oven to 450°. Combine all ingredients in large roasting pan. Toss well. Bake until potatoes are crisp and golden brown, stirring occasionally, about 1 hour and 10 minutes. Season to taste with salt and pepper.
Cook broccoli in boiling water until tender; drain. Add soup, egg, mayonnaise and onion. Stir well and pour into greased casserole pan. Spread crushed crackers on top. Bake at 350° until heated completely.
Combine all ingredients into a bowl and mix well. Press together into a loaf the mixture and put into a baking dish. Bake in a preheated oven at 350° for 1 hour. Let cool 5 minutes, then serve.
Add all ingredients to egg and mix. Grease a 9-inch layer cake pan with Crisco. Bake at 375°. Each time cake starts to rise, shake down. Continue shaking and cooking until brown.
Combine dates, butter and sugar in a saucepan. Cook until blended well (about 5 minutes). Mixture will become clear. Let cool slightly. Remove from heat. Add orange juice, nuts and Rice Krispies. When mixture is cool enough to handle, form into balls the size of walnuts and roll in coconut (Angel Flake). Makes 24 balls.
Brown meat and drain. Add other ingredients and simmer on low for 1/2 hour.
Whip the milk	and Tang until forms peaks. Add Cool Whip and whip until set up. Mix in sour cream well with spoon. Spoon into pie crusts and chill before serving. Makes two pies.
Mix all ingredients. Pour into greased 8-inch square pan. Bake at 400° about 30 minutes.
Mix together all ingredients except the coconut. Form into small balls. Roll each ball in the coconut. Place in a container and store in refrigerator.
Oven: Warm chicken and tortillas in 325° oven for 15 to 30 minutes.
Peel and slice potatoes thinly. Use a food processor, if available. Lightly grease an ovenproof casserole. Layer casserole dish with potato slices, sprinkling each layer with salt, pepper and nutmeg. Press garlic over mixture. Add cream and milk. (You may prepare ahead of time up to this step.) Bake at 400° for about 40 minutes or until potatoes are soft, creamy and golden brown on surface.
Mix all together very well. If using a 9 x 13-inch cake pan, double the recipe. Line pan with waxed paper. Pour mixture into pan and bake at 350° for 30 minutes. Turn out of pan onto cooking rack and remove paper immediately. Dust top lightly with powdered sugar.
Crumble bread. Mix other ingredients well with bread crumbs. Stuff turkey, chicken, etc...
Combine first 5 ingredients in baking dish. Add pork and marinate in refrigerator at least 1 hour or overnight. Preheat oven to 400°. Drain pork, reserving marinade. Place pork on baking sheet and season generously with pepper. Roast until cooked through, about 20 minutes. Meanwhile, bring reserved marinade to boil in small saucepan. Slice pork tenderloins and serve, passing marinade separately as sauce.
Beat eggs, milk, sugar and salt just to combine. Makes 4 sandwiches with bread, ham and cheese. Cut diagonally into quarters. Place in single layer in shallow baking dish. Pour egg mixture over top, covering completely. Refrigerate overnight. Saute in hot butter until golden brown on each side and cheese is slightly melted.
Mix egg white and water. Mix in pecans. Sift together sugar, cinnamon and salt. Pour over pecans and mix well. Bake 30 minutes at 300°, stirring every 10 minutes.
Mix first 7 ingredients and pour into baking dish. Then mix together remaining ingredients by hand. Spread on top of sweet potato mixture.
Combine water, apples and pears in 5-quart kettle. Cook over medium heat, stirring occasionally, until fruit is soft. Stir in bananas. Put fruit through food mill or sieve; return to kettle and stir in remaining ingredients. Cook over medium heat until thick, about 1 hour, stirring frequently. Cool, then pour into jars and refrigerate. Makes 6 pints.
Combine soup, peas (with liquid), pimento, onion and lemon juice in 1 1/2-quart casserole. Set aside 1 cup noodles. Fold remaining noodles and tuna into mixture. Arrange reserved noodles around edges. Bake at 375° for 25 minutes.
Makes 1 quart of dry mix. Use 2 rounded teaspoons of mix to 1 cup of hot water. This mix makes a great gift during the holidays to someone that likes hot beverages. Measure some into a Ziploc bag. Place inside a pretty mug and tie it with a bow.
Generously butter a 2-quart casserole. Wash potatoes and cook until tender. Drain, then shake pan over low heat until potatoes are dry. Peel potatoes and eggs, then cut into 1/4-inch slices and set aside. Mix together sour cream and butter; reserve half the sour cream mixture for the top of the casserole.
Mix together the first 10 ingredients. Pour into greased pans. Bake in a 9 x 13-inch pan for 45 to 50 minutes or 9-inch cake pans 30 minutes in a 350° oven. Mix together remaining ingredients and spread over cooled cake.
Brown sausage with onion; drain. Stir in salsa and cumin. Simmer 5 minutes or until most liquid has evaporated. Remove from heat. Stir in beans.
Beat 4 minutes. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. While cake is still warm, punch all over with fork and slowly pour on mixture of 1 cup powdered sugar and juice of 1 orange.
Pierce tenderloins with fork in several places. Place in plastic bag. Beat oil into remaining ingredients and pour over turkey. Seal bag securely, pressing out air. Refrigerate at least 2 hours. Place oiled or no-stick barbecue grill 4 to 6 inches over hot coals. Remove meat from marinade and grill for 20 minutes or until meat is no longer pink, turning and basting often with marinade. Let stand 5 minutes before slicing. Serves 3 to 4.
Cook sweet potatoes in boiling water until done. Peel and mash fine. Add eggs; mix well. Form into balls around marshmallows. Roll in corn flakes.
Melt 4 candy bars and 1 stick oleo in a double boiler and set aside. Cream sugar and 1 stick oleo. Add eggs, flour, soda, buttermilk and vanilla. Blend and add candy and nuts. Bake at 325° in a Bundt pan for approximately 1 hour.
Bake one white cake according to directions. Make holes in cake while hot and pour Eagle Brand milk and coconut cream over cake. Cover and let stand overnight. Pour pineapple over cake and cover with Cool Whip. Top with the coconut.
Mix water and jello. Add cream cheese (allow to melt). Add crushed pineapple, nuts and 7-Up. Chill in mold.
In large soup pot, combine onions, carrots and celery with water. Simmer with salt pork, barley and potatoes until tender. Season to taste. Add pieces of fish last. Simmer until fish is cooked through.
*Instead of buttermilk, I use 2 tablespoons vinegar and fill the cup with 2% milk, less fattening.
Mix pudding following package directions. Stir Eagle Brand milk into pudding. Fold Cool Whip in. Add vanilla wafers and bananas. Top with Cool Whip.
Mix together rice, soups, mushrooms and parsley. In a 9 x 13-inch pan, cover bottom with melted butter. Add rice mixture; layer chicken parts (use seasonings you prefer) on rice mixture. Cover with foil. Bake at 325° for 1 1/2 hours. Remove foil to let chicken brown last half hour. May be made the day before.
Preheat oven to 350°. Combine all dry ingredients in the pan, the cake is to be baked in the same pan as it was mixed in. Stir with a fork until well mixed. Make three depressions in the dry ingredients, one hole for oil, one for vinegar, one for vanilla, then pour 1 cup water over all the ingredients and stir with fork until well blended. Bake 30 minutes. Use 9 x 9 x 2-inch pan.
Arrange apples in greased 9 x 11-inch pan. Sprinkle with cinnamon, lemon and orange rind and liquors.
Mix all the ingredients. Roll out and place in pie plates. Makes enough dough for 4 single pie crusts or two double pie crusts.
Put all ingredients into food processor or blender. Blend or process well, until a paste is formed; if mixture is too thick, add water until desired consistency is achieved.
Thaw frozen peas by pouring boiling water over them; drain. Melt butter; add onions and cook until tender but not brown. Stir in peas and remaining ingredients. Cover and cook about 5 minutes or until tender.
Place bread, cheese and ham in layers in a 9 x 13-inch pan. Mix the rest of the ingredients well and pour over layers in pan. Let soak overnight. Bake at 375° for 50 to 60 minutes.
Mix sugar and juice well. Bring to a boil, stirring constantly. Boil 10 minutes. Add mandarin oranges, cranberries and walnuts. Bring to a boil. Reduce heat and boil gently 10 minutes. Cool completely to room temperature. Put in jars and store in refrigerator, covered. (Do not put in freezer.) Keeps well for several weeks.
Mix cake mix according to directions on box and add flavoring to batter. Bake cake in sheet cake pan. Mix cream of coconut and condensed milk. Punch holes in hot cake and pour mixture over cake. Let cool. Spread on Cool Whip and sprinkle with coconut. Keep refrigerated.
Mix soup and sherry. Place half of thawed fish in bottom of a 10 x 6-inch casserole dish. Cover with half of the shrimp mixture. Repeat. Sprinkle with breadcrumbs, cheese and salt. Bake at 375° for 1 hour. Serves 6.
Chop onion and	green pepper in very small pieces. Beat eggs until creamy. Chop bread	into small pieces. Mix all ingredients using half of tomato sauce. Grease a 2-quart Pyrex baking dish. Pour ingredients into Pyrex dish. Shape, then pour remaining tomato sauce over top of meat loaf. Bake at 325° for 1	hour and 25 minutes or until well done. Yields 6 to 8 servings.
Heat oven to 325°. Mix paprika, butter, garlic salt and pepper flakes; spread over turkey. Place turkey on rack in rectangular pan, 13 x 9 x 2-inches. Add onions to pan, dot with 2 tablespoons butter. Roast at 170° about 1 1/2 hours. Place turkey on warm platter, keep warm. Shake water, flour and cornstarch and 1 1/2 tsp. garlic salt in lightly covered container. Place onions and pan drippings in saucepan, stir in flour mixture. Cook over medium-high heat, stirring frequently, until mixture thickens and boils. Salt and pepper to taste. Cut turkey into slices. Serve with sauce.
Mix ingredients; pour into unbaked pie shell. Bake for 1 hour at 325°.
In a double boiler melt the marshmallows with the milk. Place the gelatin in a large bowl. Pour the hot mixture over the gelatin and stir until dissolved. Add the cream cheese. Blend with an electric mixer. Add pineapple. Cool. Fold in Cool Whip and mayonnaise. Pour into 9 x 13-inch pan. Chill completely.
Combine all ingredients and put in a baking dish. Bake for 50 minutes at 350°. This dish can be made the night before and baked later. Good for a carry-in dinner. No salt added.
Combine sugar and evaporated milk in heavy pot and boil rapidly for 9 minutes. Remove from heat and add butter, chocolate chips, marshmallow cream, vanilla and walnuts. Pour in buttered pan and place in refrigerator to cool. Makes 5 pounds.
Preheat oven to 350°. Prepare Stove Top and set aside. Cut up chicken bite-size. Put in baking dish. Pour chicken soup on top, undiluted. Spread all over chicken. Spoon stuffing on top. Bake for 1 hour. Serve with cranberry sauce and vegie.
Line bottom of casserole with dried beef. Wrap chicken with bacon that has been cooked slightly in microwave. Place chicken on dried beef. Mix soup and sour cream; pour over chicken. Cover with foil and bake at 300° for 2 hours.
Cream together cream cheese, Salad Supreme, sour cream and mayonnaise. Add onion flakes, dill and garlic. Chill.
Mix eggs and cheese and add to other ingredients. Bake in greased casserole 25 to 30 minutes. Serves 5.
Let cheese come to room temperature. Add Accent and Worcestershire sauce. Blend. Cut up onions and dried beef very fine. Add to cheese mixture and mix well. Roll into ball and refrigerate.
Preheat oven to 350°. Grease and lightly flour a 12-cup ring mold or 10-inch tube pan. Measure flour and remaining ingredients into large mixing bowl. With mixer at low speed, beat ingredients just until mixed, frequently scraping bowl with spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Turn batter into prepared pan. Bake 55 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes on wire rack. Remove from pan; cool. Makes 16 servings.
Preheat oven to 350°. Cook ground chuck with onions, green peppers and seasonings in skillet until vegetables are tender, stirring frequently; drain. Add rice and tomatoes. Place in baking dish. Bake for 15 minutes. Lay cheese over casserole. Bake until cheese melts. Serves 6 to 8.
Combine crumbs, margarine and sugar. Press into bottom of 13 x 9-inch pan, reserving 1/4 cup crumbs. Melt marshmallows with milk in double boiler over low heat. Stir until smooth. Add pineapple and lemon juice; mix well. Chill thoroughly. Fold in whipped cream; pour over crumbs. Sprinkle with reserved crumbs. Chill overnight. Makes 12 servings.
Fry onions in butter. Add all remaining ingredients except meat. Simmer 20 minutes. Brown meat, separately skim off fat. Add to sauce. Makes 2 quarts. The longer it cooks, the better it gets. Great on hot dogs or alone on buns.
Combine ingredients and boil for 1 minute. Cut biscuits in fourths. Butter a 9 x 11-inch pan. Place cut biscuits in pan and pour mixture over them. Bake at 375° for 15 minutes.
Peel, seed and thinly slice 4 cucumbers. Mix with sour cream, Tabasco sauce, chives, salt and pepper. Peel remaining cucumbers. Cut each into four slices 1 1/2-inches thick. Scoop out center and fill with sour cream mixture.
Cook hen in 3 quarts water with 1 stalk celery, salt and pepper. After chicken has cooled, bone and tear into small pieces. Combine 1/2 cup broth with chicken and remaining ingredients. Mix well and chill.	Spoon 2 tablespoons chicken salad into each tart shell. Makes 8 dozen.
Mix ingredients, except bacon and onion. Put onion in mixture and place bacon on top. Bake for 2 1/2 hours at 350°.
Mix all ingredients together and put a layer of it between fish fillets or stuff whole fish. Brush with oil; wrap in foil and bake at 350° for 45 to 60 minutes.
Mix first 4 ingredients. Melt butter and add last. Put in an 8 x 11-inch casserole dish. Bake for 35 to 45 minutes at 425°. When edges begin to brown, take out and top with grated cheese (will melt without putting back in oven).
Beat sugar and margarine together. Add eggs and vanilla and continue beating until fluffy. Add flour, salt, baking powder and soda; mix thoroughly. Add nuts and pineapple and mix well.
Have required steak (1-inch thick). Beat in mixture of flour, salt and pepper (to your liking). Beat steak on both sides. Sear on both sides in greased skillet. Remove from fire; put into baking pan. Add tomatoes. Cover and cook in 350° oven for 2 hours.
Place flour into an ovenproof bowl and place in a warm (150°) oven for 10 minutes.
Sprinkle work surface lightly with sugar. Unfold 1 sheet of pastry and lay flat on surface. Roll out to 12-inch square. Divide almond paste in half. Break half of paste into small pieces and dot over half of pastry sheet. Fold pastry in half over almond paste and roll out to 10 x 12-inch rectangle. Fold in half again and roll out to 10 x 12-inch rectangle. Cut pastry in half to make 2 rectangles, each 5 x 12-inches. Cut each rectangle into 12 strips, 1-inch wide. Twist strips into corkscrew shape and place on ungreased baking sheets about 1-inch apart. Repeat with remaining pastry sheet and almond paste. Bake in preheated oven at 375° for 15 to 18 minutes or until puffed and golden brown. Remove from baking sheets immediately and cool completely on wire racks.
Saute bacon until crispy. Remove from skillet. Saute onion in bacon drippings until clear. Put bacon back in skillet. Add green beans. Heat thoroughly. Pour into casserole dish. Top with Mozzarella cheese. Bake at 350° until cheese melts. (Or use microwave oven to melt cheese.)
Place apple slices in a saucepan. Cover and cook over medium heat 3 to 4 minutes or until tender. Reduce heat and add caramels. Cook and stir until caramels are melted. Spoon apple mixture off center on each tortilla. Fold sides and ends over filling and roll up.
Combine wafers, juice, butter and sugar; mix well. Blend in nuts. Shape into 1-inch balls and roll in coconut. Makes 8 dozen.
Mix together flour, 1 1/2 cups brown sugar, baking powder and shortening. Mix together the hot water, 1 cup brown sugar and baking soda
Soak oats in buttermilk. Mix all ingredients together. Fill muffin tins 2/3 full and bake at 400° for 15 to 20 minutes.
Cook and drain approximately 10 yellow squash. Grease a large casserole dish and alternate layers of crushed saltine crackers, squash and grated cheese. (Salt and pepper to taste and dot with butter each layer.) Saturate with milk and bake for approximately 1 hour at 350° or until milk has absorbed.
Cream butter and sugar. Add egg yolks; beat well. Add melted butter and lemon juice and rind. Fold in stiffly beaten egg whites. Pour into an unbaked pie shell. Bake at 375° until set.
Add all ingredients except noodles and ketchup to pot with water. Cook on low heat for 3 hours until chicken is really tender. Remove chicken, debone, and pinch up. While doing this, cook noodles in broth, removing onion and carrot. Dice up carrot and throw onion away. Turn off heat. Add carrot, chicken and ketchup. Stir well.
Mix brown sugar, flour and salt together. Mix 2 egg yolks and 1/4 cup cold milk together. Combine with sugar-flour mixture. Put remaining milk until it forms a scum; add this mixture and cook until thick, stirring constantly. Add butter and vanilla. Cool; then pour into a pie shell. Make meringue and brown in a 400° oven for 5 minutes.
Cream shortening, sugar and egg. Add apples, nuts and vanilla. Add sifted dry ingredients. Bake in oven at 350° for 35 to 40 minutes in an 8-inch square pan. Serve with whipped cream or lemon sauce.
Mix dry ingredients. Add eggs, cream and vinegar. Cook in double boiler until boil starts. Cook on simmer 1 to 2 minutes until thickened. Do not boil. Add mayonnaise. Mix with potatoes.
Cook onions and squash until tender. Drain well. While still hot, add breadcrumbs, eggs, milk, and 1-1/2 c of cheese. Mix well. Add salt and pepper to taste. Melt butter in large casserole dish. Pour in squash mixture. Bake at 375 for 45 minutes. Remove from oven and sprinkle with remaining cheese. Return to oven and heat until cheese melts. Serves 6-8.
Cut kielbasa, green peppers and onions into bite size chunks. Saute onions and green peppers in small amount of oil and set aside. Combine ketchup, brown sugar, garlic powder and onion powder into small bowl and stir thoroughly. Place kielbasa into large skillet and pour sauce over it. Simmer until sauce caramelizes. Place green peppers, onions and pineapple with juice into kielbasa and simmer. (May serve over rice.)
Combine margarine, milk, sugar and salt in saucepan. Bring to a boil over medium heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly. Stir in marshmallows, morsels, nuts and vanilla. Stir until marshmallows are melted. Pour into 8-inch square, buttered pan. Chill until firm. Cut into 1 1/2-inch squares.
Brown ground beef and onion in skillet. Drain. Add kidney beans and tomato sauce. Season with salt and pepper. Turn on low and simmer. Serve over rice.
Line baking dish with 1/2 of crumbled bread. Next layer 1/2 of cheese and then 1/2 of crumbled sausage and bacon. Make another layer of each, ending with cheese. Mix together eggs, milk, mustard, salt and Worcestershire sauce. Over layers, pour eggs and milk mixture. Bake at 350° for 45 minutes.
Combine soup and milk. Lightly coat chicken with flour. Dip in soup mix and coat with stuffing mix. Place on baking dish. Dribble with oleo. Bake at 400° for 20 to 25 minutes. Serves 4.
Sift the first 5 ingredients together 3 times. Place in an 8-inch square pan. Make 3 holes. In one, put the vinegar; in second, put the vanilla; in the third, put the melted shortening. Over all, pour the water. Mix well. Bake in the same pan for 35 minutes at 350°.
In large mixer bowl, place instant pudding, sour cream, milk and orange peel. Beat at low speed, scraping bowl often, until thick and well mixed (1 to 2 minutes). By hand, fold in whipped cream.
In this easy starter, a mix of taney blue cheese, chopped, toasted walnuts and peppery arugula makes a delicious topping for baguette toasts. 6 servings.
Bring pineapple juice to a boil. Add lime jello, stirring until dissolved. Stir in sour cream. Add pineapple and nuts. Put in 1 1/4-quart ring mold; refrigerate. This will set in 1 1/2 hours. Serves 6 to 8.
Put Bisquick into a bowl. Make a well	in center and pour in milk. Mix lightly with a spoon to a soft dough.
Take breadsticks and 1/2 piece of bacon; wrap bacon around the breadstick. Roll in cheese. Cook in microwave for 5 to 8 minutes until bacon is cooked and then cool.
In 9 x 13-inch baking dish, mix graham crackers, sugar, nuts and butter. Press evenly in pan. Beat cream cheese, 3/4 cup sugar, eggs and lemon juice until smooth. Spread over graham cracker crust. Bake in preheated 350° oven for 15 to 20 minutes. Cool completely. Spread blueberry and cherry pie filing alternately in stripe pattern over cooled mixture. Keep refrigerated until serving. Top with Cool Whip when served.
Combine all ingredients except potato chips and Parmesan cheese. Put in a greased casserole. Bake 30 to 40 minutes covered. Remove cover. Add potato chips and sprinkle Parmesan cheese over this. Cook 5 more minutes.
Mix the ingredients together and pour in greased 13 x 9-inch pan. Bake at 350° until done. After cooling, ice with the icing.
In a large mixing bowl, combine soda and cornstarch. In a 2-cup measure, combine water and food coloring. Pour colored water over soda mixture. Stir until smooth. Microwave at High for 4 to 8 minutes, stirring after every minute in the microwave until mixture is firm. Cover with a damp towel until cool. Knead until smooth. Store in airtight containers or plastic bags.
First you put tomato sauce on the English muffin. Next, put the cheese over the sauce, then put in the toaster oven until brown.