HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs or egg yolks slightly with rotary beater. Beat in remaining ingredients. Pour into pastry lined pie pan. Bake for about 40 minutes, or until silver knife inserted into side of filling comes out clean (center is soft but will set later). Bake in a hot oven for the first 15 minutes; finish in a 350° oven for remaining time.
Combine the first five ingredients in a blender container and process at high speed. Add ice cubes, a few at a time, blending until slushy. Garnish with orange slices, if desired. Serve immediately. Makes 4 servings.
Use bread that is dry, break in pieces. Add salt, pepper and sage. Put in celery and onion. Pour eggs and margarine over this. Use just enough chicken broth to make a moist dressing. This can be used all at once or wrap in foil and freeze.
Mix all the ingredients together in a 13 x 9-inch baking pan (add vinegar last). Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Mix in ingredients in order. Drop by teaspoons onto cookie sheet. Bake for 15 to 20 minutes. Optional items, such as chocolate chips, M&M's, etc. may be added prior to baking.
Heat milk, cheese and soup. Add hash browns and sausage. Put in casserole dish and bake 1 1/2 hours at 350°.
Preheat oven to 375°. Spray cookie sheets with vegetable cooking spray. In a large mixer bowl, combine oats, oat bran, flour, cocoa powder, baking soda and sugar. In a cup, combine peanut butter, milk and vanilla. Stir into dry mixture, thoroughly combine. Add apples and dates. Batter will be stiff. Drop by tablespoons onto prepared cookie sheets. Bake 15 to 17 minutes. Makes 48 cookies.
Mix beef, bread, milk, Worcestershire sauce, salt and pepper. Make into balls. Pour ketchup, diced onion and vinegar over meatballs. Bake at 350° for 1 hour.
Crust: Mix flour, margarine and nuts together. Pat into bottom of 9 x 15-inch pan. Bake at 375° for 15 minutes, until brown. Cool.
Pour in bowl and mix, then pour into iron skillet and stir cooking on low heat until dates are melted or dissolved. Remove from heat. Put 2 1/2 cups Rice Krispies in bowl and pour mixture over them with 3/4 cup pecans and mix. Let cool, then shape into balls and roll in coconut.
Dice ingredients with each of 1/3 mixture. Put into utility dish and dot with butter. Put enough in so mixture will be coated with liquid. Salt and pepper to taste. Cook for about one hour at 350°.
Combine all ingredients in saucepan and boil until thick. Use on hot dogs, chicken, etc.
Cut a thin slice off large end of egg and stand egg up. For penguin's head, insert one end of toothpick lengthwise into a ripe olive. Insert other end in top of egg. Use 1/4 of olive (cut lengthwise) for each wing or lengthwise sliver for "necktie"; poke short piece of toothpick into each section of olive first (from inner side), then into egg. For feet, cut a lengthwise slice of carrot, a little less than 1/2 inch thick. Cut the slice crosswise in 3/4-inch lengths. Taper sides of each piece of carrot and notch wide end to make webbed foot. Tuck a pair of feet part way under egg. Whittle a beak from carrot and push into olive-head for nose. Place on lettuce.
Flatten biscuits to 1/4 inch thick. Place biscuits on cookie sheet. Cover with spaghetti sauce (use homemade or bottled). Add cheese on top, then put pepperonies on and bake in 350° oven 10 to 12 minutes. Can be stored in plastic Baggies and microwaved when desired.
Mix sugar, cocoa, cornstarch, salt, egg yolks, milk and vanilla. Cook in double boiler until thickened, not too much. Bake pie shells some to set. Add mixture. Pour into two pie shells and bake at 350° until set. Cool and cover with meringue. Cook until browned well.
Put beans in a big pot. Add all remaining ingredients to the beans. Let cook for 1 hour on low heat.
Mix all ingredients together. Grease and flour Bundt pan. Pour into Bundt pan. Bake at 350° for 45 minutes. When cool, put on plate and dust with powdered sugar.
Heat strawberries and sure jell. Stir well. Cool and refrigerate overnight. Next day add white sugar and karo syrup. Stir very well. Refrigerate.
Melt butter in skillet. Cut chicken in small pieces and dip in flour, then fry in butter. Cook noodles and drain. Add cheese to heavy cream and cook on low heat until mixed well. Add cooked noodles, chicken and cooked peas to the cheese and milk.
Heat oil in heavy skillet. Add rice; stir for a minute or two until slightly golden. Reduce heat; add Ro-Tel tomatoes, juice and water. Stir well; cover and cook for about 15 to 20 minutes. Serves 4.
Salt, pepper and batter pork chops (center cut). Fry chops and drain. Place rings of bell pepper 1/4 inch thick over chops. In each ring, place 1 tablespoon of washed, uncooked rice. Layer 1/4 inch raw potatoes, then a layer of onions. Pour tomatoes over this. If everything is not covered, add a little water. Add salt and pepper to taste. Simmer until potatoes and onions are done. Makes a full course meal.
Sift dry ingredients. Add fruit and nuts and Crisco and vanilla. Pour into greased loaf pans. Bake at 350° for 60 minutes or until it shrinks from side of pan. Serve with whipped cream or ice with favorite vanilla icing.
In a large pot, bring rice and water to a simmer. Add remaining ingredients. Mix well. Simmer; stir often to prevent sticking. Add more water or tomato juice, if needed, while cooking. Cook 20 to 25 minutes or until rice, peppers and onions are tender.
Combine all ingredients in a large bowl. Blend well, then beat at medium speed for 4 minutes. Pour into greased 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes. Thoroughly prick warm cake with a utility fork completely thoroughy to bottom of cake. Gradually spoon glaze over cake until completely absorbed.
Dissolve Jell-O in 1/2 cup boiling water. Mix all other ingredients in with Jell-O. Mix well. Pour into a greased and floured 8 x 10-inch pan. Bake at 350° for 45 minutes or until done.
Boil shrimp, peel, devein and butterfly. Dip into light batter and fry. Shake in Durkee's hot sauce. Place on plate.
Mix the first 4 ingredients and add to rhubarb; stir until well coated. Pour into pie shell.
Process all but Parmesan, croutons and lettuce in food processor until well blended. Put dressing in a bowl. Rinse, dry and tear romaine lettuce into bite size pieces. Add lettuce to salad bowl. Sprinkle with Parmesan.
In a saucepan, mix the first 6 ingredients. Cover and simmer for 1 hour. Heat cream in top of a double boiler over simmering water; add to the tomato mixture just before serving. Makes 8 servings.
Mix all ingredients except dried mustard and lemon juice. Put mustard in lemon juice; then add to first mixture. Stick fork several times in flank steak and submerge in marinade, turning occasionally, for 6 hours or overnight. Grill steak as desired. Marinade can be frozen and reused.
Chop cabbage, onion, celery, carrots and potatoes. Add to broth; cook until tender. Turn down heat. Add cheese and chicken; heat thoroughly, but do not boil, or cheese will curdle. Use a large soup pot.
Salt and pepper roast. Lay in crock-pot. Mix onion soup and mushroom soup. Pour over roast. Cook until tender. Serve with rice.
Dissolve sugar in warm water in a pan and cool. Add other ingredients; mix well and serve over ice.
Melt butter; pour into dry ingredients. Add vinegar, vanilla and water; mix well. Bake in a 350° oven for 30 minutes.
Pour hot water over 1/2 cup sugar, salt and margarine; stir to lukewarm. Put yeast and 2 teaspoons sugar in 1 cup warm water, set 10 minutes. Beat eggs. Mix liquid ingredients. Add 4 cups flour and stir smooth. Add 3 1/2 cups flour, not too stiff. Put dough in refrigerator. Use next day or for a week as wanted. Bake at 350°.
Combine all ingredients. Pour into greased 1 1/2-quart round casserole dish. Bake at 350° for 50 to 55 minutes.
Let chill for 1 to 2 hours (it tastes better). Cut up your favorite dipping vegetables, cauliflower, carrots, celery, broccoli and cucumber are all tasty.
Bring 7 cups of water and the sugar to a boil. Cool. Put all tea bags into 2 cups boiling water. Cool. Combine all ingredients; mix well and freeze.
In a bowl, combine drained corn and cooking oil. In a small saucepan, combine sugar, vinegar, minced onion, salt and celery seed. Cover and bring to boiling, reduce heat and simmer 2 minutes. Add to corn mixture, cover and cool. Refrigerate several hours or until thoroughly chilled. Drain to serve. Makes approximately 3 cups.
Heat oven to 375°. Separate dough into two long rectangles. Slightly overlap long sides to form 12 x 7-inch rectangle; firmly press perforations and edges to seal. Combine margarine, parsley, oregano, dill and garlic powder. Spread about 1 1/2 tablespoons of the herb butter evenly over dough. Reserve remaining mixture.
Combine all ingredients except wings and mix well. Place wings, skin side down, in shallow baking dish. Cover with 1/3 of the sauce. Bake at 350° for 25 minutes, brushing occasionally with remaining sauce. Turn wings and brush with sauce. Bake about 10 minutes longer or until tender.
Heat oven to 375°. Mix thoroughly first 5 ingredients. In second bowl, mix next 4 ingredients. Add to flour mixture next 2 ingredients. Add flour-cereal mixture to first mixture. Drop dough by teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 10 minutes. Remove from baking sheet quickly.
Combine the meat with the onion soup and green chilies in a slow cooker. Cook for 8 hours over a low heat. When it is done, the stew meat will fall apart into tender pieces when stirred.
Crumble meat into 2-quart casserole. Microwave on High 5 to 6 minutes or until meat loses pink color when stirred. Drain. Stir in seasoning mix and water. Microwave for 2 minutes. Stir in chips and 1 1/2 cups cheese. Microwave 2 1/2 minutes or until thoroughly heated; stir. Top with tomatoes and remaining cheese. Microwave 2 minutes or until cheese is melted, turning dish after 1 minute. Top with sour cream. Serve.
Cut biscuits into quarters and place in large bowl with a lid. Mix together the cinnamon and sugar. Pour mixed sugar and cinnamon over biscuits and shake well. Melt butter and set aside. Take sugared biscuit pieces and empty into a Bundt or angel food cake pan. Pour butter over top. Bake for 30 to 40 minutes at 350°. Pecans or other nuts are optional; place at bottom of pan before adding biscuit pieces.
Melt butter on High 1 minute in a glass mixing bowl. Stir in sugar and crumbs; mix well. Press firmly half of mixture to line a 9-inch glass pie plate. Place apple slices piled high in crumb-lined pie plate and sprinkle with sugar mixed with cinnamon.
Boil sugars, cream and butter to soft ball stage. Add dates and cook 5 to 8 minutes more, stirring constantly. Remove from heat and add coconut, nuts, vanilla and cream of tartar. Stir enough to blend well. Pour into buttered pan. Cut when cool. Candy is best if packed in a container and left to age for a week or so.
Mix Ricotta cheese and egg; set aside. Brown zucchini in butter. Brown ground beef and onion. Layer zucchini, beef, sauce and cheese mixture. Top with Mozzarella. Cover and cook over medium-low for 15 minutes. Yield: 6 servings, 320 calories per serving.
Combine all ingredients and spread on buttered bread, bun or toast. May be kept in a covered container in the refrigerator for a few days.
Cook and drain corn. Cook together the next 4 ingredients until melted. Pour into greased casserole dish. Top with Cheddar cheese (crushed corn flakes can be substituted). Bake at 350° for 45 minutes.
Preheat oven to 350°. In a 10-inch skillet, heat oil; add onion and garlic. Saute until onion is softened. Add zucchini and cook, stirring constantly, until tender-crisp, about 3 minutes. Stir in tomatoes, beans and seasonings; bring to a boil. Transfer bean mixture to shallow 1-quart flameproof casserole; sprinkle with cheese and bake until thoroughly heated, 20 to 25 minutes. Place under broiler until cheese is browned. Serves 2.
Preheat oven to 350°. Put artificial sweetener in orange juice; pour over cranberries. Let set 1 hour. Combine raisins, pecans, cranberries, pineapple chunks, orange rind and lemon rind. Add melted margarine. Sift and measure flour. Add salt, soda and spices to flour and sift. Put in muffin cups and bake 35 minutes.
Cook chicken and broccoli separately. After cooking, place chicken and broccoli in buttered casserole dish. Combine soup, mayonnaise and lemon juice. Spread over chicken and broccoli. Place cheese about middle of the casserole. Place crumbs on top of cheese. Bake 25 minutes at 325°.
Mix in large bowl. Cook in 4-quart pressure cooker on high. Turn down to medium-high. Test in cool water until forms soft ball. Beat until thick enough. Pour in 9 x 13-inch glass baking dish. Cut when cool.
Arrange carrots, celery, green pepper and beans in layers in buttered casserole dish. Combine tomatoes, tapioca, sugar and seasonings in a saucepan. Heat. Pour over vegetables. Cover and bake at 350° for 1 hour. Remove from oven. Sprinkle with cracker crumbs and top with melted butter. Return to oven and bake, uncovered, about 1 hour. Serves 15.
Cook chicken until tender; drain. Debone. Cut into bite size pieces. Mix chicken, sour cream, soup and carrots; mix well; set aside.
Preheat oven to 350°. Saute pecans in butter. Combine the remaining ingredients; mix well. Put in a 1 1/2-quart dish. Top with the pecans. Bake for 20 minutes. Spread on snack crackers.
Mix all ingredients; form in small balls. Make indentations with thumb. Bake at 375° until the bottom of the cookie is brown but the top is still white.
In large bowl, combine tomato sauce, salt, pepper, eggs, crackers and onions. Mix until thoroughly blended. Add ground beef. Mix gently but thoroughly. Put mixture in a microwavable Bundt pan. (Or form mixture into a 9-inch ring on microwave-safe baking dish.) Cover with wax paper. Microwave at High power for 5 minutes. Pour off any juices. Microwave, covered, at Medium power for about 10 minutes. Remove wax paper and spread ketchup on top. Microwave at High power for about 5 minutes or until done.
Mix all ingredients together and pour into graham cracker crust. Chill 1 to 2 hours. Makes 2 pies.
Mix together with mixer until well blended. Pour over crust. Bake at 350 degrees for 45 minutes. Let stand for 20 minutes before serving. Is wonderful with a scoop of vanilla ice cream, it helps cut the sweetness.
Cook broccoli and drain. Chop onion and saute in butter. Mix Cheez Whiz with butter and onion. Add remaining ingredients. Pour into 13 x 9-inch pan. Bake at 350° for 30 minutes.
Heat cream cheese and cream of mushroom soup. Dissolve gelatin in cold water and add to heated mixture. Add celery, onion, garlic powder and parsley flakes. Pour over tuna that has been crumbled. Mix and pour into mold. Chill well.
Divide and make 2 pies. Place pecan halves on top before baking.
Cook rice with margarine. Mix in Cheez Whiz while rice is hot. Add other ingredients and mix well. Bake at 350° for 30 minutes.
Cook vegetables in saucepan about 10 minutes or until tender with water to cover. Reserve. At same time, put fish in another saucepan with water to cover and cook 8 to 10 minutes or until fish flakes. Remove and keep hot. Reserve liquid. Combine all liquids, including cooked vegetables and butter. Mix flour with some of milk and add to liquids. Add remaining spices and cook over low heat, simmering 10 to 15 minutes. Add fish, parsley and chives before serving.
Boil and bone chicken. To the broth, add bouillon cubes, tomato paste, Ro-Tel, stewed tomatoes, ketchup and white onion. Cook until tender, then add oregano, spices, Worcestershire sauce, garlic powder, celery salt, Tabasco, corn, field peas, salt and pepper, then add sugar and okra. Cook 35 to 40 minutes. Add chicken before serving. Serve with corn bread.
Combine ingredients and allow meat to marinate 36 to 48 hours. Grill over charcoal until fork-tender; don't overcook. During grilling, brush occasionally with marinade.
Combine 1/2 cup sugar, 2 tablespoons flour and the cinnamon; mix with the apples. Place apples in deep 9-inch pie pan lined with pie crust. Pile high in center. Sprinkle apples with lemon juice. Mix remaining sugar, flour and melted butter; sprinkle evenly over the apples. Place in a brown paper bag. Fold over ends and secure with paper clips. Bake at 400° for 1 hour.
Boil squash and onion. Drain well. Mix in remaining ingredients. Bake at 350° until firm.
Cook garlic and onion in olive oil until soft. Add green pepper/pimento and cook 5 minutes. Add clams with juice, parsley, pepper, salt, thyme and juice or wine. Simmer uncovered 15 minutes, stirring occasionally. Cook and drain spaghetti. Add sauce and toss well. Makes 6 servings.
Beat eggs; add sugar and flour. Add milk, butter and vanilla; blend well and pour into unbaked pie crust. Bake at 350° until pie firms in middle.
Grate potatoes; drain and add remaining ingredients. Stir until mixed. Drop by tablespoons into hot shortening and fry until done, turning once.
Melt peanut butter and margarine in large bowl in microwave. Stir until smooth. Mix in sugar and cereal. Mix with hands. Form into 1/2-inch balls. Chill on waxed paper lined baking sheet in refrigerator until firm. Melt chips and paraffin in small saucepan or microwave on 50% power. With toothpick, dip balls in chocolate and put back on paper to chill in refrigerator. Paraffin allows them to be stored at room temperature without melting. Makes about 50.
Fry bacon, green peppers and onions in olive oil until tender. Cook the spaghetti until done and drain. Keep from sticking together by adding Italian dressing and tossing. Put turkey bacon mixture and spaghetti all together and toss with lots of Parmesan cheese and more Italian dressing, if needed. I like the Louis Rich bacon the best.
Drain pineapple juice; reserve chunks for later use. Combine pineapple juice, Worcestershire sauce, honey and salt. Place beef cubes in a snug fitting bowl. Pour sauce mixture over meat. Cover and seal. Refrigerate about eight hours. Arrange meat, vegetables and pineapple alternately on skewers. Broil over hot charcoal.
Dissolve yeast in lukewarm (hot) water and set aside. Pour boiling water over Crisco, salt and sugar. Stir until dissolved. When lukewarm, add beaten egg. Stir, then add yeast. Add flour gradually until soft dough forms. Cover; put in refrigerator overnight. Grease pan. Roll dough out and cut with biscuit cutter. Brush rolls with melted butter and let rise 2 hours or longer. Bake in 400° oven 15 or 20 minutes or until brown. Makes about 24 rolls.
Cut up onion and brown with hamburger; drain. Mix remaining ingredients with hamburger in skillet. Heat for 10 minutes.
In a 10-inch skillet (sprayed with nonstick cooking spray), heat soup, milk, mustard and pepper to boiling. Add vegetables. Return to boiling. Reduce heat to low; cover and simmer until vegetables are tender, stirring frequently. Stir in tuna, macaroni and cheese. Heat thoroughly, until cheese is melted. Serves 6.
Mix butter, sugar and eggs. Add rest of ingredients. Form into ball and roll into sugar/cinnamon mixture. Bake at 400° for 8 to 10 minutes.
Pour contents of one can of cherry pie filling into a square baking dish. Sprinkle contents of one package of cake mix over the cherry pie filling. Pour melted butter over cake mix. Sprinkle nuts on top. Bake at 350° for 60 minutes. Cut into squares and serve with Cool Whip on top.
Mix all ingredients together. Cook to 232°. Remove from heat. Cool 10 minutes. Tint with coloring and add flavoring. Beat until creamy. Keep the saucepan over very hot water while forming patties. Drop from teaspoon onto wax paper and let cool.
Mix cornstarch and sugar. Add to lemon juice, then add to beaten egg yolks. Pour in water. Cook in top of double boiler until thickened. Pour into baked pie crust. Add meringue.
Prepare crust; set aside. Heat oven to 350°. In large bowl, at medium speed beat cream cheese sugar, pumpkin and spices until combined. Beat in eggs and vanilla until well mixed. Pour into crust. Bake 40 to 45 minutes or until center is almost set. Cool on wire rack to room temperature. Cover and refrigerate 3 hours or overnight.
Preheat broiler. Place cheese on each slice of toast. Top with tomato slice. Place in broiler pan. Broil 3 to 4 minutes.
Spray loaf pan. Combine flour, soda, baking powder and cinnamon. Mix together applesauce, honey, egg whites, bananas and vanilla. Add flour mixture and stir gently to blend; fold in nuts. Bake at 350° for 55 to 60 minutes, until knife comes out clean. Keep frozen or refrigerated.
Mix first 3 ingredients together. Sift dry ingredients together and then add to shortening mixture. Chill dough 1 hour or more. Roll into balls the size of walnuts. Mix 2 tablespoons sugar and 2 teaspoons cinnamon in a bowl and roll dough balls in this. Place 2-inches apart on cookie sheet and bake at 375° for 8 to 10 minutes or until lightly browned. Watch carefully as the sugar coating can make them burn easily.
Wrap the tofu in a clean cloth and squeeze out the water. Place the tofu and other ingredients in a bowl. Add salt and pepper and mix well. Form into patties and fry in deep fat until browned. Drain on a paper towel and serve with any sauce.
Fry hash browns and when about half done, add chorizo that has been removed from its casing. Crumble the sausage into the potatoes and continue cooking. Beat the eggs with the evaporated milk, salt and pepper; scramble over low heat. In the meantime, warm tortillas in a warm skillet without shortening. Heat tortillas just until soft; put on a warm plate or in a tortilla warmer and keep warm in very low oven. Serve everything in separate dishes to let everyone take what they want.
Brown sausage in skillet and remove fat. Add asparagus pieces, potatoes and enough water to cook in. Simmer about 20 to 30 minutes or until vegetables are tender. Add cheese just before serving.
In a large skillet, brown beef with chopped onions. Add remaining ingredients and simmer for 1 hour. Serve in chafing dish.
Mix dry ingredients first. Then add eggs, vanilla, oil and pecans. Last add chopped apples. Bake in a 13 x 9-inch pan at 350° for 55 to 65 minutes.
Mix oatmeal, nuts and coconut (optional) in a large bowl. In a saucepan, combine sugar, cocoa, margarine, milk and peanut butter. Bring to a rolling boil, stirring constantly. Take off heat and add vanilla. Pour over dry ingredients, mixing well.
Brown sausage; drain off fat. Melt cheese thoroughly in double boiler. Mix all together and spread on rye slices. Can be frozen at this point. When ready to serve, bake in 350° oven for 15 minutes.
Cut up fryer into pieces. Melt margarine in shallow pan. Beat egg and milk. Dip chicken pieces in egg and milk mixture, then roll in mixture of flour, baking powder, paprika and salt. Place pieces, skin side down, in buttered pan. Bake 30 minutes at 350°. Turn pieces and bake 30 minutes longer or until tender.
Cook and debone chicken. Shred meat into chunks and put back into boiler. Add broth and enough water to cover chicken. Bring to a rolling boil. Tear tortillas into small pieces and toss into slow boiling mixture. Cook over low-medium heat, keeping dumplings stirred, for 25 minutes or until desired thickness. Enjoy.
Mix chicken with 2 tablespoons soy sauce, 1 tablespoon cornstarch, sugar, salt, pepper and garlic powder. Heat 2 tablespoons oil over high heat. Add chicken; toss fry until meat turns white. Add white wine, mushrooms, water chestnuts, onion and peas; stir-fry for 3 minutes. Add celery; stir another minute. Add the chicken broth; simmer, covered, for 5 minutes over low heat. Thicken pan juices with 1 tablespoon cornstarch mixed with soy sauce. Taste; correct seasonings as desired. Add toasted almonds just before serving.
Heat oven to 350°. Grease and flour oblong pan, 13 x 9 x 2-inches. In large mixer bowl, blend sugar, peanut butter and cake mix on low speed until crumbly. Reserve 2/3 cup crumb mixture; set aside. Blend remaining crumb mixture, the eggs and water on low speed until moistened, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spread batter in pan. Sprinkle reserved mixture over batter. Sprinkle chocolate chips and nuts over top. Bake 40 to 45 minutes or until toothpick in center comes out clean.