HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Beat egg yolks. Stir in condensed milk. Add lemon juice and food coloring, if desired. Pour into prepared crust. Bake for 30 minutes. Cool and chill. Spread with whipped topping. Keep refrigerated. Makes 1 (8 or 9-inch) pie.
Drain pineapple, reserving juice. In large skillet, cook onion and celery in oil until tender. Add chicken. Blend catsup and reserved pineapple juice with enough water to make 2 1/2 cups liquid. Stir salt and black pepper into liquid mixture. Pour over chicken. Simmer 5 minutes. Dissolve cornstarch in soy sauce. Gently stir into chicken mixture. Add green pepper and pineapple. Cover and simmer 5 minutes. Prepare hot cooked rice. Serve chicken and sauce over rice. Makes 4 to 6 servings. Enjoy!
Blend the pistachios, basil, parsley and garlic in a food processor until they form a paste. Add the next five ingredients. Cook linguine. Add butter and stir pesto into the noodles.
Grate potatoes. Pour off excess water. Grate onion; add other ingredients. Mix. Pour one-half inch oil in frypan. Allow oil to get real hot. With a tablespoon or spatula, drop little flattened cakes in pan. Fry until brown on both sides. Drain on paper towel.
Preheat oven to 400°. Prepare stuffing mix according to package directions, but do not let stand as directed on package. In a 12 x 8-inch baking dish, spoon stuffing down the center of the dish, leaving space on each end to arrange chicken. In bowl, combine soup, milk and parsley. Pour over chicken. Cover with foil. Bake 15 minutes. Uncover. Bake 10 minutes more or until chicken is no longer pink. To serve, sprinkle with paprika. Stir sauce at edges and spoon over chicken.
Preheat oven to 350 degrees. Combine all ingredients, spread in oven proof serving dish. Bake for 25 - 30 minutes. Serve with assorted crackers. Best made a day ahead.
Bake until it bubbles at 350° in a bake and serve dish. Combine all ingredients first and "feel" through crabmeat for shell pieces. Serve with Triscuits.
Pour juice of orange in cup and fill with boiling water. Grind orange rind with dates. Mix fruit and juice. Stir in shortening, vanilla and egg. Add sifted dry ingredients. Beat and add nuts. Bake at 350° for 1 hour. I use a 13 x 4 1/2-inch loaf pan.
Preheat oven to 350°. Combine Cool Whip, egg and cake mix in a large bowl. Drop by teaspoonfuls into powdered sugar. Roll to cover. Place on cookie sheet. Flatten slightly with fork. Bake at 350° for 10 to 15 minutes on greased cookie sheet.
Cook cake, using directions on box. Cool. Put holes in cake. Pour Eagle Brand milk over cake. Let set 3 hours. Put Cool Whip and coconut on top of this.
Brown beef in hot oil; add garlic clove and chopped green peppers. Cook until the mixture looks yellow. Add soy sauce, salt, 1/2 cup water, onions and celery. Cook for 45 minutes. Stir cornstarch in 1 cup water and add to mixture. Serve over rice.
Melt 1 stick margarine and mix with crumbs. Spread in bottom of 13 x 9-inch pan. Beat 2 sticks margarine, powdered sugar and eggs, not less than 15 minutes. Spread over the crust. Slice bananas over this. Spread pineapple over this. Cover with Cool Whip. Garnish with nuts and maraschino cherries. Refrigerate overnight.
Mix all ingredients together and bake at 300° for 1 hour and 15 minutes.
Tear the angel food cake into bite size bits. Mix with prepared instant pudding. Turn in fresh sliced strawberries (other fresh fruit if desired). Set in fridge overnight. Just before serving, put Cool Whip on top and mix.
In a skillet with approximately 2 cups water and 2 beef bouillon cubes, cook off and brown beef and onion. Add the remaining ingredients. Stir well. Heat through and serve over cooked noodles.
Cook meat, onion, chopped celery and green pepper. (Season meat with Worcestershire, garlic salt, etc.) Add tomatoes and corn. Add crushed noodles (uncooked) and cook slowly until noodles are soft. Add sliced cheese over top and bake in oven until cheese melts.
Combine flour and salt. Cut in shortening. Beat egg yolk in a measuring cup. Add enough milk to make 2/3 cup liquid. Mix well. Stir into flour mixture. On floured surface, roll half the dough to a 17 x 12-inch rectangle. Fit into and up the sides of a 15 1/2 x 10 1/2 x 1-inch baking pan. Sprinkle with cornflakes. Top with apples.
Pour hot water over cut up dates; let cool. Cream Crisco and sugar; add egg. Mix dry ingredients together, add to date mixture. Add nuts. Bake in loaf pan in 350° oven for 45 minutes.
In a large mixing bowl, combine sugar, oats, baking powder and salt until well mixed. Add melted butter, then egg and water. Beat mixture well. Stir in almond extract and nuts. Drop by spoonful onto buttered cookie sheet. (Allow plenty of room for cookies to expand in baking process.) Bake in a 350° oven for 8 to 10 minutes. Cool several minutes before removing from cookie sheet.
Saute meat, onion and peppers until lightly browned. Stir in tomatoes, seasonings, rice and cabbage. Cover and cook 10 to 15 minutes or until cabbage is tender and crisp. Sprinkle cheese on top. Cover 2 to 3 minutes to melt cheese. Makes 6 servings.
Mix Jell-O, pudding and water. Bring to a boil and chill. Pour into baked pie shell and top with whipped cream.
Preheat the oven to 425°. Melt the butter in a heavy-bottomed saut pan over medium heat. Add the onions and saut until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with salt and pepper. Transfer the spinach mixture to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
Brown beef and onion; drain off grease, then heat taco mix with beef and onion. Put mixture into greased glass pie dish. Add green chilies to top of beef. Mix Bisquick, egg and milk together; pour Bisquick mixture over beef and chilies. Bake at 400° for 25 minutes. Top with cheese, then lightly brown the top under broiler. Let cool 5 minutes.
Place meatballs in an ungreased 1-quart baking dish. Combine the next 5 ingredients; pour over meatballs. Cover and bake at 350° for 1 hour. Serve on rolls. Yield: 6 servings.
In large bowl, combine dark raisins, golden raisins and mixed candied fruit; toss with brandy or rum. Cover with plastic film and allow to soak overnight at room temperature.
Mix, press into 9 x 9-inch square pan and bake 15 to 17 minutes at 350°.
Fry together beef and onions until pink disappears from meat. Add enchilada sauce. Mix soup, water, green chilies, salt and pepper. Set aside. Break tortillas into several pieces in a 2-quart casserole dish. Put a layer of tortillas, a layer of meat mix, layer of soup mix, then cover with cheese. Repeat layers, ending with cheese. Refrigerate several hours or overnight for better flavor. Bake at 350° for 1 hour.
Boil chicken until tender, debone and cut up. Place chicken in buttered baking dish. Mix soup and broth together and pour over chicken. Mix together milk, flour, margarine (melted) and baking powder. Spoon over chicken and bake at 350° for 45 minutes.
Cut eggs in half lengthwise. Remove yolks carefully. Add the remaining ingredients, except the paprika and whip until smooth and fluffy. Insert mixture into egg whites and sprinkle with paprika. Makes 12 halves.
Melt butter in a 1-cup measuring cup. Add milk to fill to the 1 cup mark. Add a pinch of salt and vanilla. Mix the sugar, baking powder and flour and incorporate into the milk mixture. Pour batter into an 8 or 9-inch pan sprayed with cooking spray. Bake at 375° for 20 minutes or until lightly browned.
Combine all ingredients in crock-pot and simmer several hours. Serve in warm mugs and garnish with orange slice. Yields 10 mug servings.
Dissolve jello in 1 cup hot water. Let cool. Thaw spinach and squeeze out water. Add all ingredients to jello and let set. Spread with 1/2 cup sour cream and 1/2 cup mayo.
Mix together and beat well. Beat egg whites until stiff and fold in. Grease and flour tube pan. Bake at 350° for 1 hour.
In a bowl, mix oil, garlic, rosemary, thyme, salt and pepper. Add potatoes; toss to coat. Place in a greased 13 x 9 x 2-inch baking dish, in one layer, adding any of oil mixture left in bowl. Bake uncovered in a 450° oven about 25 minutes or until brown and tender.
Cook macaroni, drain and pour red vinegar over hot macaroni. Cut up all but one egg. Add eggs, celery, onions, parsley, olives and tuna. Add salt and pepper to taste. Add enough mayonnaise to moisten thoroughly. Chill in refrigerator. Place in pretty salad bowl. Slice remaining hard-boiled egg on top. Sprinkle with paprika.
Cream butter and sugar. Add slightly beaten egg. Add flour with baking powder and salt. Add benne (sesame) seed. Add vanilla and blend well all ingredients. Drop batter with a coffee or small teaspoon in pan lined with aluminum foil. Bake in 325° oven until brown. Let cool before removing from pan. Cookies will stick to foil if not completely cool.
Mix flour, salt and soda; set aside. Mix butter and peanut butter. Add both kinds of sugar; blend well. Add egg and beat well. Stir flour mixture into peanut butter mixture. Drop dough from a teaspoon onto a baking sheet. Flatten with a fork. Bake at 375° for 10 to 12 minutes until lightly browned.
Place crumbled bacon in pastry shell. Cover with onion. Slightly beat eggs with milk and pepper. Stir in kraut and cheese, saving enough to sprinkle over top. Pour over bacon and onion. Top with cheese. Bake 45 minutes at 375°.
Salt cooked squash. Mix the next 3 ingredients; fold in the beaten egg whites. Layer half the squash and egg white mixture in 12 x 9-inch baking dish. Crumble strips of bacon on top. Repeat layers. Mix the butter and cracker crumbs; sprinkle over top. Bake in a 12 x 9-inch pan for 20 to 25 minutes at 350°.
To make the crust, mix together and pat down in a 13 x 9 inch pan, the flour, oleo, and nuts. Bake at 325° for 15 minutes, the cool. Mix together the cream cheese, confectionary sugar and Kool Whip and spread over cooled crust. Spread the chocolate pudding on top of the cream cheese layer. Spread rest of Kool Whip over top of pudding. Sprinkle nuts or shaved chocolate over topping. Chill until served.
In a 9 x 13-inch pan, place one layer of graham crackers. Mix pudding with milk. Let thicken and add lemon jello; mix well. Fold in Cool Whip. Spread 1/2 of mixture on crackers. Layer more crackers, then pudding, ending with crackers. Spread lemon frosting on crackers. Refrigerate for 24 hours. The longer it sets, the better it gets!
Extensive use of an iron pot will cause a crust to build up on the inside and outside of the pot. No amount of washing will prevent this build-up. To clean, follow this procedure: in campfire. Allow pot to cook until residue is burned away. slow cooling until pot is cool enough to hold.
Mix eggs, pumpkin, salt, spice, milk and sugar. Pour into a 9 x 13-inch pan. Mix margarine into cake mix. Sprinkle on top of filling mix. Sprinkle nuts over all. Bake at 350° for 1 hour or until knife inserted in center comes out clean.
Preheat oven and cookie sheet to 400°. In a large saucepan, melt chocolate and butter. Gradually add milk and coconut. Combine eggs and sugar. Stir into chocolate mixture. Then add pecans. Mix well. Pour into pie crust. Bake at 400° for about 30 minutes or until done. Cool completely.
Brown ground beef and drain. Add soups and beans. Pour into casserole dish and cover with crumbled chips. Grate cheese over chips. Bake at 350° for 30 minutes. Top with lettuce and tomato.
Unroll dough and shape into 8 triangles with equal sides. Combine cream cheese, egg yolk, sugar and almond extract, blending well. Place 1 tablespoon cream cheese mixture in center of triangle; top with kiwi fruit slice. Pull points of triangles to center and pinch to seal. Bake on greased baking sheet at 375° for 12 to 15 minutes. Heat jam and top each roll with jam and kiwi fruit. Brush each with jam again after placing fruit.
Mix first three ingredients and pour into greased (with margarine) deep dish pie plate. Blend next five ingredients and pour over apples.
Cook beans until tender and rinse in hot water. Put in a large casserole dish. Add remaining ingredients. Bake at 350° for 1 hour.
Place chicken breasts in baking dish. Mix ingredients. Pour over breasts. Cut up mushrooms on top. Bake for 1 1/2 hours at 325°.
Mix all ingredients together in either 9 x 12-inch pan or 2-quart casserole dish. Bake, covered, in oven for 1 hour. About last 10 minutes, take out and cover with grated cheese; return to oven.
Combine cream cheese and chili sauce. Beat with beater. Add onion and garlic salt. Add shrimp last. Form 2 small balls and coat with shrimp sauce. Chill several hours before serving.
Drop by teaspoon on lightly greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Chop peanut butter chips in blender or food processor or with nut chopper. In 9-inch pan, combine chips and crumbs. Drizzle with melted butter or margarine; mix well. Press onto bottom and up sides of pie pan. Freeze.
Peel and cut the potatoes; boil in water until tender. Drain, mash and add one stick of butter or margarine, one cup of light brown sugar, the salt, evaporated milk and vanilla. Blend thoroughly, then fold in the egg yolks. Whip egg whites until stiff peaks are formed and fold into the potato mixture. Transfer to a large casserole dish.
Combine all ingredients except oil. Add more water or milk, if needed. Should be the consistency of cake batter. Heat oil in iron skillet until very hot. Add mixture. Bake in preheated oven, 450°, for 25 minutes.
In large bowl that can be sealed with a lid, mix yeast and warm water until yeast dissolves. Add egg and oil, then sugar and flour. Mix well with mixer. Store tightly covered in refrigerator. (The dough will keep up to two weeks in refrigerator if sealed well after each use.) May be baked immediately or later at 425° until browned on top. Spray muffin pan with nonstick spray and fill 2/3 full of dough.
Heat oven to 350°. Cut steaks in 10 equal parts. Pour oil into skillet. Brown each piece of steak on both sides. Transfer steaks to a roasting pan. Add onions to oil in skillet and brown lightly. Add rest of ingredients to make a sauce and simmer 5 minutes. Pour sauce over steaks in pan. Cover and bake 2 hours or until tender.
Prepare stuffing mix as directed on package. Set aside. Cook shells al dente. In a large bowl, mix 2 cups chicken, mayonnaise and prepared stuffing. In a small bowl, mix soup and 3/4 can milk. Place thin layer of soup mixture on bottom of a 9 x 13-inch pan. Stuff shells with chicken mixture. Line shells up in pan. Spoon remaining soup mixture over top. Bake at 350° for 45 minutes or until bubbly.
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the beans, two cans of enchilada sauce and 1 cup salsa; set aside. In a skillet, heat 1/4 inch of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels.
In a 13 x 15-inch glass baking dish, place rice, soups and milk, well mixed. Place the chicken breasts, bone side down, on top of the rice mixture. Sprinkle dry onion soup mix over the chicken. Cover with foil; bake in a slow (275°) oven for 2 hours.
Season dove with salt and pepper, roll in flour. Place in oil in a heavy roaster. Bake at 400° until brown.	Add onions, water and 1 cup of sherry.	Bake covered until tender, basting with sherry occasionally.	Add parsley to gravy just before serving.
Mix all ingredients. Pour into unbaked pie shell. Bake in a 350° or 375° oven until bubbly and turns brown.
Combine all ingredients in a small saucepan. Boil slowly 10 to 15 minutes.
Cook in pot first 6 ingredients until mixture boils. Reduce heat, cover and simmer for 10 minutes or until broccoli is tender. Remove bay leaf. Place 1/2 mixture in blender. Blend 30 to 60 seconds. Pour into bowl. Repeat with remaining mixture. Set aside.
Pound flour into meat. Add salt, pepper and garlic powder. Brown meat in oil. Add remaining ingredients; simmer until done, about 1 hour or until meat is tender. Makes 4 to 6 servings.
Combine all ingredients in a 5-quart pot on top of stove. Cover on medium heat until beans begin to bubble. Then cook on low heat for 30 minutes, stirring often. Use just enough bacon grease to season beans to your taste.
Put chicken breasts in 9 x 12-inch buttered dish. Cover with grated cheese. Mix soup and milk together and pour on top. Sprinkle with Stove Top dressing mixed with butter. Bake at 350° for 1 hour. Cover with foil for first 30 minutes, then remove foil and bake, uncovered, for the last 30 minutes.
Wash, destem and drain grapes. Mix brown sugar, pecans and sour cream. Stir in with grapes. Cover top with Cool Whip just before serving.
Combine orange juice, raisins and cloves in a saucepan. Bring to a boil over high heat. Reduce heat. Cover and simmer for 8 to 10 minutes. In small bowl, combine cornstarch, water, mustard and salt, blending well. Slowly stir into orange juice mixture. Cook, stirring, 3 to 5 minutes longer or until thickened. Transfer to serving bowl. Float an orange slice on top. Garnish with mint sprig. Makes 2 cups. Serve with baked ham.
Wash the lentils and drain well. Fry the onions in the olive oil until golden brown. Add the lentils; season them with the salt, pepper and ground cumin. Cover the whole with water. Boil; then let them cook on medium heat until well done. Puree them or pass them through a food mill. The soup must have a thick consistency, but if you prefer it thinner, you could add a little water. Serve with the squares of Lebanese bread as croutons. Try also a squeeze of lemon in each serving.
Alternate 3 pieces of any combination of fruit and cheese on plastic or wooden picks or skewers.
Grease bottom and sides of a 15 x 10 x 1 jellyroll pan with vegetable oil; line with wax paper and grease wax paper with oil. Set pan aside. With electric mixer, beat egg yolks in a large bowl until thick and lemon colored; stir in vanilla and set aside. Beat egg whites until foamy; add cream of tartar and salt, beating until stiff, but not dry. Fold in 3/4 cup powdered sugar. Fold whites into yolk mixture. Gradually fold flour into egg mixture. Spread batter evenly into prepared pan. Bake at 350° for 10 to 12 minutes. Sift 1 to 2 tablespoons powdered sugar in a 15 x 10-inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan and turn out onto sugared towel. Peel off wax paper. Starting at narrow end; roll up cake and towel together. Let cool completely on a wire rack, seam side down. Combine sliced strawberries and 2 tablespoons sugar; set aside. Beat whipping cream until foamy; gradually add 3 tablespoons sugar, beating until soft peaks form. Unroll cake. Spread cake with sliced strawberries and half of whipped cream, reroll cake (without towel). Place on serving plate, seam side down; spread remaining whipped cream on all sides. Garnish with whole strawberries, if desired. Chill until serving time. Yields 8 to 10 servings.
Bring to a boil all ingredients except the berries. Cool; add as many strawberries as desired. Pour into pie shell. Chill; then if you like, you can top with whipped topping and a few plain berries on top.
Cook potatoes in boiling, salted water for 10 minutes and drain. Meanwhile melt butter and fat in top of double boiler over direct heat. Stir in flour; add milk, onion, salt and pepper. Cook over hot water, stirring until smooth and thickened. Add minced parsley. Arrange potatoes and tuna in alternate layers in a greased 2-quart casserole. Pour sauce over all and bake at 350° for 45 minutes. Serves 6. (Salmon may be substituted.)
Mix lemonade, milk and Cool Whip until creamy. Pour into crust and chill for about 2 hours. Easy to make and delicious!
Bake pie crust; cool. Pour 1 cup water into microwave-safe bowl and sprinkle with gelatin. Stir to combine. Microwave 1 minute on High. Add topping and stir well. Add frozen berries and stir well to combine. Pour mixture into pie shell; spread evenly. Cover with plastic and refrigerate 15 minutes, to set.
Cream butter and sugar in mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, salt and soda together. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in lemon extract. Pour into greased and floured tube pan. Bake at 325° for 1 1/4 hours. Cool in pan. Invert onto serving plate. Yield: 16 servings.
Mix sugar, vegetable oil and eggs together until well-blended. Add flour, salt, soda, cinnamon and vanilla gradually. Beat until ingredients are well mixed. Add apples and pecans; stir until blended. Pour into greased 10-inch tube pan. Bake at 350° for 1 hour. Three cups self-rising flour may be substituted for plain flour, salt and soda.
Cut into quarters the squash, potatoes, carrots and onion. Place on large piece of aluminum foil. Spray with Pam. Place vegetables on foil. Salt, pepper and sprinkle with Molly McButter. Wrap foil tightly and grill until fork-tender, 15 to 25 minutes. Some other vegetables good for grilling are corn, mushrooms, broccoli and cauliflower.
Preheat oven to 350°. Sift dry ingredients together. In bowl mix vegetable oil, syrup, carrots, eggs, nuts and coconut together. Gradually blend in dry ingredients. Pour mixture into greased 9-inch pan. Bake around 40 minutes. Remove the cake.
Preheat oven to 375°. Mix brownie mix as directed on package. Place parchment paper on 15-inch baking stone. Pour mix on paper and spread into 14-inch circle. Do not try without parchment paper, batter will run off stone while baking. Bake 15 to 20 minutes or until set. Cool. Mix cream cheese and sugar until smooth. Spread over brownie "crust." Top with fruit and nuts. Melt chocolate and butter together, stirring until smooth. Drizzle over pizza. Chill. Cut into wedges with pizza cutter. Serves 12 to 16.
Break cake into bite size pieces. Arrange half in bottom of 13 x 9 x 2-inch baking dish. Top with half the undrained pineapple and cherries. Spread half of dessert topping; top with half of coconut. Repeat layers. Cover and refrigerate overnight.
Saute all vegetables, including mushrooms and tomatoes in the butter until very tender. Add the mushroom soup and cook gently for about 15 minutes. Add seafood and cook for an additional 20 minutes. Serve over hot cooked rice.
Combine jello and make according to package directions. When almost set add remaining ingredients and stir in. Chill. Serve on lettuce leaves.
Alternate layers of carrots and cheese in ungreased 13 x 9-inch baking dish or 2-quart casserole. Saute onion in butter until tender. Stir in flour, salt, mustard and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Gradually stir in milk. Heat to boiling over low heat, stirring constantly. Boil and stir 1 minute. Pour sauce over carrots and sprinkle bread crumbs on top. Bake at 350° for 35 to 45 minutes. Makes 6 to 8 servings.
Heat oven to 400°. Mix together the flour, salt and pepper. Coat chicken in flour mixture. Mix together the eggs and milk. Dip chicken in egg, then roll in bread crumbs. Place on baking sheet and drizzle with butter. Bake 12 to 15 minutes until no longer pink in center. Serve with ketchup, barbecue sauce, hot sauce or Ranch dressing.
Line an 11 x 13-inch pan with whole graham crackers. Mix butter, sugar, milk and egg. Boil 1 minute; remove from heat. Stir in pecans, coconut and graham cracker crumbs. Spread on top of whole graham crackers; cover with another layer of whole graham crackers.
Melt margarine; combine with rice in large roasting pan. Add all soups; stir until combined thoroughly. Add chicken pieces, pushing them down into soup mixture until all are covered. Drizzle some extra melted butter on top. Cover; bake at 275° for 2 1/2 hours.