HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients and blend well. Pour into 9-inch pie shell. Bake 45 minutes at 350° or until custard is firm and crust is brown.
Melt butter in big frypan. Saute onion and add all other ingredients except rice. Simmer 20 minutes. Serve over rice.
Soak meat in sauces for 20 minutes and drain. Cook at 150° for 12 hours.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. Mix all ingredients in bowl. Spread in pan. Bake until golden brown, approximately 25 to 30 minutes. Cut into pieces. Serve hot or cold.
Cream oleo and sugar. Add sour cream and eggs. Mix together soda, baking powder, vanilla and flour. Add to mixture and beat well. Mix together sugar, cinnamon and nuts.
Remove and save skins from grapes. Put pulp into saucepan without water and cook on medium heat to separate seeds from pulp. Pour through strainer to remove seeds. Mix strained pulp with skins. Add remaining ingredients. Pour into pastry-lined pie plate. Dot with 1 1/2 tablespoons butter. Cover with top crust and make slots to let steam escape. I brush the top crust with a little milk and sprinkle with sugar. Bake at 425° for 35 to 45 minutes. Serve cool or slightly warm, not hot. Makes a 10-inch pie.
Saute ground beef and onions in 10-inch skillet. Drain excess fat. Add remaining ingredients and simmer for 25 minutes.
Dissolve yeast in warm water; set aside. Melt Crisco in boiling water. After melted, add sugar, sifted flour, eggs and yeast mixture. Mix well. Cover loosely and refrigerate overnight. Divide mixture in half and roll out like biscuits. Dip each biscuit in melted butter. Place in 9 x 13-inch bread pan. Let rise 2 to 3 hours. Bake at 350° until done.
Fill casserole 2/3 full with apple slices. Top with sugar. Dab with butter. Mix brown sugar, cinnamon, flour and butter and cover apples. Bake, covered, for 30 minutes at 350°. Uncover and bake for another 15 minutes.
Trim excess fat off meat. Remove tendon. Heat butter in skillet, brown meat well on all sides. Sprinkle with 1/2 of salt and pepper. Reduce heat. Cover and cook for 10 minutes. Turn meat once during cooking. Remove meat from skillet and wrap tightly in foil. Add water to pan. Heat. Scrape up brownings. Strain juices.
In a bowl, combine tomato juice, and flour. Mix them well and add the ketchup, Worcestershire sauce and water. Mix these ingredients until blended, then pour the mixture over the meatballs and bake them for 30 minutes longer.
Insert wooden picks 1 1/2 inches apart into sides of bread loaf, halfway between top and bottom crust. This is your cutting guide. Place bread on cutting board. Cut bread lengthwise, just above row of wooden picks, to make 2 long bread halves. Remove picks. Place both halves "bread" side up. Working carefully, cut each half into 1 1/2-inch slices, stopping 1/2 inch from the bottom crust. Do not cut through bottom crust. Combine cheese, margarine, onion and parsley; mix well. Evenly spread half the mixture on each bread half. Wrap each bread half in foil. Place directly on oven rack. Bake at 375° for 15 minutes. To serve, carefully remove the aluminum foil and pull off slices.
Place ribs (single layer) in 13 x 9-inch baking pan. Cover with foil. Bake at 350° for 1 hour and 30 minutes. Drain off excess fat. Combine remaining ingredients and pour over ribs. Bake, uncovered, 45 minutes at 350°, basting frequently with sauce.
Combine apple with drained pineapple. Add chicken, celery and grapes. Add just enough mayonnaise to hold ingredients together. Chill. Serve on lettuce leaves. Serves 10 to 12.
Mix ingredients with electric mixer until smooth and creamy. Refrigerate. Dip fruits into dip: bananas, apples, oranges, pineapple, etc.
Cook deer meat until tender enough to come apart. Stir until comes apart. Add sweet potatoes, Irish potatoes, onion, salt and pepper. Add 1 tablespoon Worcestershire sauce and 2 tablespoons corn oil. Cook slowly until potatoes and onions are done. Add enough water as needed and cook slowly until liquid is thick like gravy. Serve with hot biscuits.
Place brisket in baking pan and sprinkle with tenderizer, liquid smoke, celery salt, onion salt and garlic salt on both sides. Let stand in refrigerator overnight. Pour Worcestershire and Tabasco over it. Cover and bake 5 hours in 275° oven . Add barbecue sauce and cook another hour. Can be prepared ahead and reheated for serving.
Mix eggs, sugar, brown sugar, evaporated milk, salt, cinnamon, ginger, cloves and can pumpkin together. Pour into ungreased 9 x 13-inch pan. Sprinkle the cake mix over top. Pour the melted oleo over top. Do not mix. Bake at 350° for 35 to 45 minutes. If not done, bake longer. Serve with or without whipped topping.
Have ingredients at room temperature. Cook juice of pineapple (1 cup) with pudding. After it hardens, add pineapple and let it cool.
Over low heat, melt all ingredients together (except popcorn) until smooth and no sugar crystals remain. Remove from heat and pour over popped popcorn. With hands, form popcorn balls. Put on waxed paper and store in airtight container.
Mix dry ingredients together. Add water and milk slowly. Bring to boil until thick. Serve over hot biscuits or ice cream.
In a 9 x 13-inch casserole dish (can be smaller), line bottom with pie filling. Fork butter into cake mix. Pour cake mix over pie filling. Bake at 350° for 1 hour or until golden brown. Serve warm with vanilla ice cream.
Rub 9 x 13-inch pan with margarine and place vegetables in the bottom. Brown the meat and drain it. Then spread it and the onion evenly over the vegetables. Mix the soup and water and pour them over the meat and onion. Then sprinkle the grated cheese over everything. Place the Tater Tots on top. Cover and bake for 1 hour at 350°. Remove from oven and sprinkle some cheese on top. Return to the oven for 10 or 15 minutes.
In skillet in hot margarine, cook half of the chicken 10 minutes or until browned on both sides. Remove; repeat with remaining chicken. Meanwhile, stir together cornstarch, broth, marmalade and lemon juice until smooth. Stir into skillet. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet. Reduce heat to low. Cook 5 minutes or until chicken is no longer pink, stirring occasionally. Garnish with green onions and pecans. Serve over rice if desired. Makes 6 servings.
In a 13 x 9-inch cake pan, tear angel food cake in bite size pieces, then mix sour cream, vanilla pie filling and milk. Mix together and spread over cake pieces. Then spread Cool Whip over that. Spread cherry pie filling over Cool Whip. Refrigerate until solid.
In heavy saucepan over low heat, melt chips, milk and salt. Remove from heat. Stir in nuts, vanilla and marshmallows (if desired). Spread evenly into a wax-paper lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut.
Sear steak on both sides real good after rolling it in flour. Put steak in roaster or large casserole. Put onions, peppers, butter, salt, sugar and soup over top of steak. Pour enough boiling water on this to cover. Cover roaster and bake slowly at 325° for 1 1/2 hours. Serve hot.
Mix all the vegetables together and set aside. Heat the oil, vinegar and sugar. Cool and then pour over the vegetables. Best when allowed to set in refrigerator for 24 hours.
Combine all ingredients except mayonnaise. Add mayonnaise just before serving. Yields 6 to 8 servings.
Cut zucchini and carrots in 2-inch lengths, 1/8-inch wide. Place zucchini sticks on top of carrot sticks in vegetable steamer. Steam until tender. Serves 4. Per Serving: 17 calories. Saturated Fat: 0. So light and so tasty, but so fast to fix.
Using medium blade, put cheese, onions, and jalapeno peppers through a food chopper. Add mayonnaise, tabasco sauce and salt. Refrigerate for 24 hours.
Wash okra well; drain. Cut off tips and stem ends; cut okra crosswise into 1/2-inch slices. Roll okra in cornmeal. Deep fry in hot oil until golden brown. Drain well on paper towels. Sprinkle lightly with salt.
Preheat oven to 425°. Mix dry ingredients, then add oil, milk and egg and mix well. Pour into preheated pan. Bake 30 minutes.
Beat eggs. Add sugar and mix well. Add oil and pumpkin. Measure flour and add remaining ingredients. Add to liquid ingredients. Pour into greased pan and bake at 350° for 1 hour and 10 minutes.
Prepare Dream Whip or use already whipped or Cool Whip. Add handful of marshmallows and remaining ingredients. Mix well.
Preheat oven to 350°. Cream margarine or butter, oil and sugar. Add eggs one at a time. Mix in flour, alternating with 7-Up and flavorings. Bake in greased and floured tube or Bundt cake pan for 1 hour and 15 minutes or until cake tests done by inserting a toothpick. Serves 16 to 24.
Soften cream cheese; add jars of cheese. Mix well. Add grated cheese. Refrigerate 2 hours or overnight. Grease hands with Crisco and form cheese into balls. Roll in chopped nuts. Serve with crackers.
Mix flour, salt and pepper. Dredge steak with flour. Pound the flour into both sides of the steak. In a Dutch oven, heat the fat; brown the steak well on both sides. Add vegetables; cover and simmer gently for 1 1/2 hours.
Cook broccoli, water chestnuts and onion in hot butter or margarine over medium heat about 10 minutes or just until tender. Turn broccoli occasionally. Serves 4.
Prepare cake according to package directions. In a medium bowl, mix strawberries, glaze and lemon juice. Cut cake in half. Top with strawberries. Serve with whipped topping. Baking and cooling time: 3 hours.
Mix the cottage cheese, cream cheese, the sugar and vanilla. Peel 6 kiwis and cut them in half; put a spoonful of cheese inside. Peel the remaining kiwi and cube it. Put the cubes in a small pan with the tablespoon of sugar and cook it on the stovetop until the sugar dissolves. Serve 3 halves of kiwi per person and pour the sweetened kiwi chunks over each.
Remove celery leaves and cut celery heart to 8 or 9-inches long. Wash and dry. Keep bottom of heart intact. Gently pull branches apart and sprinkle with salt. Combine cheese and pimento. Spread generously between celery branches. Wrap heart tightly in foil and chill while preparing meat loaf.
Mix Bisquick baking mix with water until soft dough forms; beat vigorously 20 strokes. Pat dough in greased pan with floured hands. Brown ground beef and salt in skillet; drain. Crumble over dough. Sprinkle oregano, pepper and garlic salt over ground beef. Pour Hunt's tomato sauce with cheese over meat mixture. Top with cheeses. Bake at 375° for 10 to 15 minutes. Cut into wedges and serve hot.
Dissolve gelatine in 1/2 cup milk and set aside. Place 1 cup of milk, 1 cup of sugar and pinch of salt in top of double boiler to scald. Add well-beaten egg yolks, plus 1/4 cup sugar. Cook, stirring constantly, for approximately 5 minutes. Add gelatine mixture. Blend well and let cool. Fold in 1/2 pint whipped cream and well-beaten egg whites. Add vanilla.
Melt butter; mix with poppy seed, mustard and onion flakes. Spread on bread; top with ham and cheese. Wrap in foil. Heat 15 minutes at 350°.
Mix together tomato soup, sugar, salt, dry mustard, paprika and Worcestershire sauce (a blender works well). Add oil and vinegar; blend until well mixed. Serve on tossed salad or fruit. Keeps well in the refrigerator.
Combine oil, sugar and eggs; beat until creamy. Sift together flour, salt, soda and baking powder. Gradually add to other mixture. Add vanilla and cinnamon; mix well. Fold in nuts and apples. Bake in greased flat pan at 350° for 55 minutes. This is great for breakfast or brunch. Freezes well too.
Mix all ingredients. Pour into greased loaf pans. Cook at 350° until done.
In small bowl, beat egg; pour in meal and enough milk to make it soft. Add bacon grease and mix. Fry in hot skillet by tablespoons. Have skillet good and hot with enough bacon fat to even out. Takes less than five minutes to make.
Mix dry ingredients well. Add bananas, oil, vanilla, eggs and pineapple with juice. Stir to blend well, but do not beat. Pour onto a greased and floured Bundt pan and bake in a preheated 350° oven for an hour and 20 minutes. Cool completely before removing cake from pan. Glaze.
Put a layer of potatoes and onion in a 1 1/2-quart casserole dish. Sprinkle with some of the flour, salt and pepper. Dot with butter. Repeat layers. Top with a layer of potatoes. Dot with butter. Add enough hot milk to almost cover the potatoes. Bake, covered, in preheated oven at 375° for 45 minutes. Uncover and bake for 15 minutes longer. Makes 4 servings.
Combine rice, water, raisins and salt in pan. Bring to a boil. Cover and remove from heat. Let stand until cool. Pour milk into bowl and add pudding mix and nutmeg. Beat until blended, about 2 minutes. Stir cooled rice into pudding. Chill before serving. Can bake at 300° until pudding browns on top. Taste pudding, if not sweet enough to your taste, add 12 packages Equal.
Mix together all ingredients except dried beef. Form in a log. Roll log in chopped dried beef. Chill well before serving.
Saute olives, mushrooms, onion and garlic in the oil. When garlic is brown and onions are sauteed, add the crushed tomatoes, oregano, parsley, basil, salt, pepper, rosemary and the cheese. Simmer for 45 minutes to 1 hour, stirring occasionally.
Mix pistachio pudding with crushed pineapple. Add Cool Whip, then cherries, marshmallows and nuts. Put in cake pan and put in freezer. Remove 1/2 hour before serving. Cut in squares.
Dissolve yeast in the lukewarm water. Set aside. Mix boiled water, sugar, salt and shortening. Cool until lukewarm; add eggs and 4 cups of the flour and mix well. Add dissolved yeast, then add the other 4 cups of flour. Let rise 2 to 3 times. Punch down with a fork each time. After the last rising, turn onto a floured board. Roll out until about an inch thickness. Cut into biscuits. Let rise again. Bake at 400° for 15 to 20 minutes.
Dump crushed pineapple and juice in long glass baking dish, 13 x 9-inches. Dump 1 can pie filling. Dump 1 package yellow cake mix. Melt butter or margarine and dump on top. Bake at 350° for 1 hour.
Beat eggs; add milk. Melt butter or spray Pam in frying pan and scramble eggs. Place eggs in 9 x 13-inch pan. Chop ham and sprinkle on eggs. Next, layer the mushrooms on top of ham; warm the mushroom soup with sherry and spread over all. Grate the Cheddar cheese and sprinkle on top. Cover with foil and refrigerate until required. Bake at 250° for 50 minutes, uncovered. Serves 12. Can be served with coffee cake and fresh fruit.
Combine soup, milk and Worcestershire sauce; add chicken, okra, celery and green pepper. Pour into 1-quart casserole. Bake at 350° for 20 minutes.
Place boned chicken on top of rice in greased casserole. Mix other ingredients and pour over chicken. Cover and bake in 400° oven for 40 minutes or until liquid is absorbed.
Boil sugar, molasses, corn syrup and margarine for 5 minutes. Stir often. Remove from heat. Add soda; mix well. Have popped corn and peanuts in deep pan. Pour boiled mixture over. Mix well to cover. Put in oven for 1 hour at 250°. Stir every 15 minutes.
Melt butter in small saucepan. Remove from heat and stir in cocoa. Beat eggs in small mixer bowl until foamy. Gradually add sugar and vanilla; blend well. Stir in flour, baking powder and salt. Add chocolate mixture and nuts. Spread 1/2 the chocolate batter into greased 9-inch square pan. Spread cream cheese filling on top of chocolate layer. Drop spoonfuls of remaining filling over cream cheese and use a knife or spatula to swirl the two together. Bake 40 to 50 minutes at 350°. Cool completely.
Remove bone and skin from chicken breasts. Mix nondairy creamer and egg whites. Dip chicken breasts in liquid. Mix bread crumbs, Parmesan cheese and pepper. Roll chicken in this mixture and place on greased cooking pan. (Spray with nonstick cooking spray.) Place 1 teaspoon of margarine on each breast. Sprinkle with paprika. Bake until tender and golden brown at 325° for 30 to 40 minutes. Serves 4.
Dissolve 1 lime jello in 2 cups hot water. Put in 9 x 13-inch dish and let congeal. Dissolve 1 lemon jello in 1 cup hot water; cool. Add whipping cream and cottage cheese. Pour over congealed lime jello.	Let congeal. Dissolve 1 lime jello in 1	cup hot water; add pineapple and nuts.	Pour over congealed lemon jello.
In large skillet, brown off beef. Add remaining ingredients. Simmer uncovered for one hour.
Sift together flour, salt and baking powder. Cut in shortening. Beat eggs and add to flour mixture. Then add sugar. Add enough water or milk to make a dough mixture, not stiff or soft. Let it set for 1/2 hour. Roll out 1/4-inch thick and cut in 1 1/2-inch squares. Fry in deep fat. Eat hot with honey or mix 1/2 cup sugar and 1 teaspoon cinnamon and roll hot sopaipillas in sugar and cinnamon.
Sprinkle yeast over warm (110°) water. Combine sugar, salt, shortening and water in 5-quart bowl. Stir in 8 cups flour; add yeast and enough remaining flour to make a stiff dough. Knead on a lightly floured surface until smooth and satiny (5 to 8 minutes).
Mix the flour and sugar; add melted oleo and pecans. Work together and put in a deep, ungreased pie plate. Bake at 375° for 20 minutes or until brown. Let crust cool completely before adding second layer.
Heat oven to 400°. Line 12 medium 2 1/2 x 1 1/4-inch muffin cups with paper baking cups. Mix cereal and milk in large bowl. Let stand until cereal is softened about 5 minutes. Beat in oil and egg. Mix in remaining ingredients just until moistened. Divide batter evenly among cups. Bake until wooden pick inserted in center comes out clean, 18 to 23 minutes. Yields: 12 muffins.
Mix all except chocolate chips and milk. Pat into 9 x 13-inch pan. Melt chocolate chips and milk. Spread on top. Refrigerate 1/2 hour. Cut. Enjoy.
Combine coconut, milk, almonds and almond extract. Mix well. Chill. Shape into balls. Chill again. Melt chocolate and shortening over warm water. Dip balls. Refrigerate several hours.
Place vegetables on a baking sheet. Season with salt and pepper. Drizzle with 1/2 rosemary-garlic butter and toss to coat well. Bake at 450° on upper rack of oven for 20 minutes or until starting to brown. Stir with spatula and move to bottom rack of oven.
Spread 1 cup of rice in a greased or buttered baking dish. Add salt and water. Mix. Place pork chops on top of rice. Sprinkle onion soup mix. Cover with a tight fitting lid or aluminum foil. Bake in 300° oven for 2 hours.
Cook broccoli flowerets, cauliflowerets, onion, 1/2 cup of stock and lemon peel, in 12-inch skillet over medium heat, 7 to 10 minutes, stirring frequently, until cauliflowerets are crisp-tender. Stir in remaining stock and ingredients. Cook about 5 minutes, stirring frequently, until vegetables are tender.
Mix together these 4 ingredients and pour over first layer. Bake at 375° for 35 to 40 minutes. Cool cake and sprinkle with remaining sugar on top.
Mix crackers and oleo together in a 13 x 9-inch cake pan and press. Mix together milk, ice cream and pudding with mixer about 2 minutes. Pour over cracker mix.
Beat cream cheese, sugar and one tablespoon milk in large bowl until smooth. Gently stir in half of the whipped topping. Spread on bottom of crust. Pour 2 cups cold milk into large bowl. Add pudding mixes. Beat for 2 minutes. Mixture will be thick. Pour over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.
Mix all ingredients except oil together well. Warm skillet. Pour in oil. Pour in all ingredients. Scramble until brown. Serve hot with toast.
Mix potatoes, margarine, sour cream, cheese and mushroom soup together. Put in 13 x 9-inch pan and top with French fried onions. Bake at 375° for 1 hour.
Put almonds in a blender until finely ground. Stir together almonds, powdered sugar, water, orange peel and vanilla. Mix to a stiff paste. Chill about an hour. Shape dough into 8 (1 1/4-inch diameter) wafers. Chill and serve.
Combine meal, flour and baking powder. Stir in milk, egg and oil. Pour into greased 8-inch square baking pans. Bake in hot oven (425°) for 20 to 25 minutes.
Preheat oven to 375°. Combine in mixing bowl the cantaloupe, milk, egg yolks, flour and 1/4 cup of sugar. Pour into pie shell. Bake for 45 minutes.
Mix cake as directed on package, substituting soup and water for the required liquid in directions. Add eggs, if called for on package. No additional eggs. Bake as directed. Good served with cream cheese frosting.
In a large bowl, beat together the butter, brown sugar, eggs, flour and milk until well blended. Pour the filling into the pie shell. Bake in a 350° oven for 35 minutes. Turn off the oven and leave the pie for 45 minutes to 1 hour. Serves 6 to 8.
In a large bowl mix cheese, Bisquick and only 1 package sausage. In a skillet, brown 1 package sausage. Drain grease and mix with other ingredients. With your hands, mix until it forms a large ball. Form small balls and place on cookie sheet. Bake at 350°until golden brown. Serve hot and enjoy!
Combine sugar, corn syrup and water. Cook over moderate heat until it spins a thread when dropped from a spoon. Gradually add to the beaten egg whites, beating all the while. Add vanilla and beat until candy loses its gloss and stands in peaks. Drop by teaspoon. Top with cherries or nuts.
Combine cake mix, butter and 1 egg and mix with a fork until moist. Spread evenly into a 13 x 9-inch greased pan.
Preheat oven to 250°. Beat egg white until stiff. Add sugar gradually, beating constantly. Fold in nuts. Drop onto greased cookie sheet. Bake for 30 minutes. Yields 3 to 4 dozen.
Place the cream cheese in a bowl. Add crushed pineapple. Add to cheese mixture. Blend all ingredients, except nuts, together. Form mixture into a ball.
Remove crust from French bread and cut into 1-inch cubes. Melt cheeses and margarine. When creamy, fold in beaten egg whites. Dip cubes into mixture and place on a waxed paper lined cookie sheet AND FREEZE. When frozen, place in a plastic bag and store in freezer. To serve, bake frozen cubes at 450 for about 8 minutes. Serve warm. These taste so good.
Mix milk, sugar, salt, butter and 2 cups flour. Add yeast, eggs, potatoes and remaining flour. Knead. Roll balls in melted butter. Place 3 balls in each cup of muffin pan. Let raise. Bake at 375° for 15 to 20 minutes.
Combine melted butter and cocoa, then add milk and vanilla. Stir in the sugar (sift) add sugar in 3 parts, beat until smooth. If frosting is too thick to spread easily, beat in 1/2 teaspoon milk at a time to get the right consistency.
Brown hamburger with onion and add picante sauce and tomatoes. Put a layer of picante sauce in a 9 x 13-inch pan and then put a layer of three 8 inch tortilla shells, hamburger, tomatoes, picante sauce, sour cream and cheese and repeat again. Bake at 350° for 30 minutes.
Melt chocolate and oleo over low heat. Stir in eggs, sugar, flour and vanilla. Pour in greased pie pan. Allow pie to cook (set) 3 or 4 minutes in a 350° oven. After combining milk and coconut, sprinkle over top of pie and return to oven for 25 minutes.
Mix together. Serve 2 heaping teaspoonfuls in a cup of hot water.
In 12-inch skillet over high heat, cook peppers, onion, squash and ham in hot salad oil about 5 minutes, stirring frequently. Reduce heat to medium; add water, bouillon, basil, salt and pepper. Cook until vegetables are tender-crisp, stirring occasionally, about 5 minutes. Add tomato wedges; continue cooking until tomatoes are heated through. Makes 4 main dish servings.
Mix first 3 ingredients in a double boiler. Cook over hot water until marshmallows melt. Cool. Mix graham cracker crumbs, pecans, raisins, candied fruits and coconut and pour cooked mixture over this. Pack into Bundt pan or small loaf pans, which have been lined with wax paper. Store in refrigerator. Will stay moist and good for a long time.