HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg yolks and add sour cream, flour and sugar. Cook over double boiler until thick. Add vanilla and raisins. Pour into cooked pie shell. Make meringue from the 3 egg whites and spread over pie, sealing edges. Cook at 425 degrees until meringue browns.
Saute onions and garlic drippings until soft, not brown. Mix all ingredients and pour into baking dish. Bake 45 to 60 minutes in a 350° oven.
Parboil carrots, onion, cloves, celery and garlic in soup or stock. Blend flour and butter. Add vegetables and stock. Cook until thick. Add milk, diced turkey and lemon juice. Season to taste. Place in deep pie pan or casserole. Place rich pastry on top. (Made from your favorite rich pastry recipe.) Brush with milk. Bake in a hot 400° oven for 15 minutes. Reduce heat and continue to bake 10 minutes longer until brown. Serves 8. Serve with a green salad with pumpkin chiffon pie and coffee.
Cream shortening, butter, and sugar. Add eggs. Sift dry ingredients and add to cream mixture. Add nut. Drop by teaspoonfuls about 2 inches apart onto a greased cookie sheet and bake at 352 degrees for 12 - 15 minutes.
In a saucepan, combine milk, pudding mix, margarine, salt, cinnamon and brown sugar. Over medium heat, bring mixture to a boil, stirring constantly. Allow to cool for a few minutes, then add pumpkin. Mix well and spoon into six dessert dishes. Top with whipped cream.
Mix all ingredients, adding 1/2 cup of sweet and sour sauce. Cover the meatloaf with remaining sauce. Bake at 300 to 375° depending on whether you use loaf or flat pan. This is good sliced cold for sandwiches.
Cut wings in 2 pieces. Remove wing tip and save for other uses. Make marinade of next 5 ingredients and marinate for 2 hours. Bake chicken wings at 375° for 1 hour and 15 minutes. Watch for the last 15 minutes as they can burn easily.
Beat eggs; add sugar. Sift together flour, salt and baking powder. (Sift 2 or 3 times.) Melt butter in milk. Add last and stir quickly. Bake in 375° oven.
Cream together. Roll into 1-inch balls. Place on ungreased baking sheet. Score crisscross with fork. Bake in 350° oven until light brown.
Cut pork into bite size pieces and brown in butter with crushed garlic. Add more butter and saute onions.
Add carrots to oil, heated. Stir-fry for 2 minutes. Add thinly sliced zucchini and ground beef. Stir-fry for 3 minutes. Combine beef broth, cornstarch, Worcestershire sauce and ginger. Add to hot mixture and heat to boiling, stirring. One-half teaspoon salt may be added, if desired. May be served over rice. Serves 4 or 5.
Preheat oven to 350°. Lightly grease cookie sheet. Combine all ingredients in medium bowl and mix well. Form into 1-inch balls. Arrange on sheet. Bake 10 to 12 minutes or until lightly browned. Cool. Store in airtight container. Yields about 30 cookies.
Sift flour, baking powder and salt together; set aside. In large bowl, cream together butter and sugar. Add eggs, one at a time, beating after each. Add flour mixture alternately with milk, beating by hand just enough to dampen. Add blueberries. Grease and flour muffin pans. Grease top of pan also. Bake at 375° for 25 to 35 minutes. Makes 12 (3-inch) muffins.
Reserve 1 cup shoestring potatoes for top. Combine remaining potatoes with other ingredients. Pour into 1 1/2-quart casserole. Arrange reserved potatoes on top. Bake uncovered in 375° oven for 20 to 25 minutes. Serves 4 to 6.
Combine first 6 ingredients in large bowl. Pour dressing over mixture. Refrigerate at least 3 hours before serving.
1. Line bottom of lightly greased 11 3/4 x 7 1/2-inch baking dish or casserole with 1/2 chiles. 2. Sprinkle 1/2 the grated cheese over chilies. Top with remaining chilies. Sprinkle the remaining cheese. 3. Combine eggs with milk & seasoning. Pour over chilies, cheese in casserole. Bake at 350° for 30-35 minutes or till lightly brown. 4. Cool 5 minutes before cutting into squares. Serves 6
Melt butter in skillet. Brown chicken just enough to get rid of pinkness. Add onion and bell pepper. Cover and cook about 15 minutes (may need to add 1/4 cup water). Add chicken soup and 1/2 can of water. Cover and cook about 10 minutes. Serve with rice.
Mix first 7 ingredients. Put in a 9-inch pie crust. Top with 1 to 2 cups grated sharp cheese. Mix together egg, milk, mustard and Worcestershire sauce. Pour egg mixture over ground beef mixture. Bake at 425° for 25 minutes or until brown.
Beat eggs until lemon colored. Add vanilla, salt, flour, sugar, milk, baking powder and butter. Mix all together. Grease cookie sheet with butter; pour batter in and bake at 350° for 15 minutes. While cake is still warm, spread top with peanut butter. Refrigerate for 1 hour. Melt Hershey bar; put on top of peanut butter. Refrigerate until hard.
Mix the first 4 ingredients well and press into a 9 x 13-inch baking dish. Bake at 350° until lightly brown; cool. Mix well the cream cheese, 1 cup Cool Whip and confectioners sugar; spread over cool crust. Mix pudding and milk. Beat lightly and spread over cream cheese layer. Spread remainder of Cool Whip over pudding. Sprinkle with small can of Angel Flake coconut.
Melt on low heat butter, brown sugar and chopped dates. Remove from heat and add Rice Krispies, 1 cup chopped pecans and coconut. Mix thoroughly. Cool. Roll a rounded teaspoonful of mixture into a ball and roll in powdered sugar.
Combine first 6 ingredients in bowl, mixing well. Place in buttered 9 x 13-inch baking dish. Bake at 350° for 45 minutes. Top with onion rings. Bake for 15 minutes longer. Yields 12 servings.
Boil pork and beef roasts until tender; cool, then slice. Layer roasts, potatoes and onions. Cover with broth and tomato juice. Season to taste with salt, pepper and Worcestershire sauce. Bake at 400° until potatoes are done. Serve with homemade biscuits.
Cook spinach and broccoli according to package directions. Drain. Combine sour cream and soup mix. Stir into spinach and broccoli. Place in casserole and cover. Bake at 300° for 40 minutes. Top with cheese and bake. Serves 6.
Slice each bagel horizontally in 6 pieces. In small pan, saute garlic in 1 tablespoon butter or margarine until lightly browned. Add remaining ingredients and stir until margarine is melted.
Heat oil or margarine in saucepan. Break noodles into 1-inch pieces; put into saucepan. Stir over medium-high heat until very brown. Remove from heat and allow to cool for 1 minute. Add beef broth; fill can with water and add to broth. Bring to a boil. Fill can with rice; pour into boiling broth. Cover and lower heat. Simmer gently for 15 to 20 minutes. Stir well and serve.
Cream powdered sugar, margarine and peanut butter together. Form into 1/2 to 1-inch balls. Melt chocolate chips and paraffin together in double boiler. Dip balls in melted chocolate mixture and place on waxed paper lined cookie sheet. Set in refrigerator to set until firm. Store in covered container. May be frozen.
Beat eggs, sugar, and oleo. Sift and add flour and cocoa. Blend well; add vanilla and nuts; blend. Pour into greased and floured 15 x 24 x 2 inch pan. Bake 35 minutes at 350°. Add topping while cake is still hot.
Place 3 dozen chips on ungreased baking sheet. Spread 2 teaspoons of refried beans on each chip. Sprinkle with green onions and cheese. Top each with a slice of pepper. Bake at 350° for 5 minutes.
Mix oil, vinegar, and sugar in a saucepan. Bring to boil. Remove from heat, and add flavor packet from noodles. Toast almonds and sesame seeds in a small skillet in 1 Tbsp. margarine. Cool and add to slaw. Break up noodles, and add to slaw along with dressing just before serving.
Preheat oven to 350°. Spread chicken in a 9 x 13 baking pan. Mix soup, sour cream, sherry, salt and pepper in a bowl. Combine cracker crumbs and poppy seeds in bowl. Mix well. Layer soup mixture and crumb mixture over chicken. Drizzle with butter. Bake for 30 minutes. Serve with noodles or rice.
Combine oil, sugar and eggs in large bowl. Sift flour, salt and soda together. Add to mixture. Add apples, nuts and vanilla. Bake in jelly roll pan or 2 (9-inch) layer pans at 325° for 45 minutes.
Mix all together for 5 minutes. Bake at 325° for 1 hour and 15 minutes.
Put sausage and pineapple chunks on toothpick. Place on baking pan, sprinkle curry powder on each one and bake 10 minutes at 350°.
In a large saucepan, mix sugar, cocoa, margarine and milk. Bring to a boil for 1 minute. Remove from heat and stir in peanut butter, vanilla, salt and oats. Spoon out onto waxed paper to cool and set.
Beat eggs well. Combine mashed potatoes, brown sugar, pumpkin spice, milk and butter. Mix well and add eggs. Pour into 9-inch pie crust. Bake at 425° for 10 minutes. Reduce heat to 375° and bake 40 to 45 minutes or until done.
Let butter soften in a large mixing bowl. Mix well with sugar. Add well beaten eggs, soda, salt, vanilla and pecans (broken) and mix well. Gradually stir in flour. Keep stirring or working until all is thoroughly mixed. Tear off 6 pieces of waxed paper about 18 inches long. Divide dough into 6 parts. Shape each part on the sheet into a long roll, working the dough so that the roll is round and compact. Store in the refrigerator until cold and firm. Slice in thin slices and bake on the waxed paper. Dough was rolled in on a cookie sheet. Bake in 350° oven until light brown. Remove and let cool on the waxed paper. Each roll makes 3 to 4 dozen.
Into double boiler, place 2 1/2 cups milk and peanut butter. Heat and stir until mixture becomes smooth and thickens slightly. At this point, mix 1/2 cup milk and pudding powder. Add to hot mixture. Heat and stir often until pudding tracks 1/4-inch high across mixture. Remove from heat. Cool, stirring occasionally to prevent skinning. When pudding is warm, pour into 9-inch pie shell. Cover with waxed paper (prevents skinning). When filling is firm and cool, top with Dream Whip or topping of your choice.
In frying pan, put ground round, bacon (cut in small pieces); cook until well done. Saute onions and green peppers. Put all ingredients in pan; simmer for 1 hour. Stir frequently. Cook spaghetti. Place sauce over spaghetti. Serve with Italian bread, green salad and red wine.
Layer white bread slices in an oblong casserole dish (3-quart). Brown and drain sausage. Layer on top of bread; then layer cheese. Mix together eggs, milk, dry mustard, salt and pepper. Pour over the top of sausage and cheese. Refrigerate overnight. Bake in a moderate oven for 30 to 35 minutes, until lightly browned and firm.
Mix milk and pudding together with rotary beater for 1 to 2 minutes. Fold in sour cream. Chill. Serve on fresh fruit.
Boil the last 3 ingredients, stirring constantly for 2 minutes. Pour over mixture.
Boil a kielbasa link for about 10 minutes. Cool and slice. Mix 1/2 jar apricot preserves and 1 jar of sweet and sour sauce. Add sliced kielbasa and heat. Serve hot on toothpicks.
Blend together all ingredients except for Mozzarella cheese. Add cheese and mix well. Refrigerate for at least 2 hours or overnight.
Grease 13 x 9 x 2-inch pan. Layer ingredients evenly as listed: pineapple, blueberries, sugar, cake mix, margarine and nuts. Bake at 350° for 30 to 40 minutes.
Press crescent rolls into greased pizza pan. Bake at 350° until light brown.
Mix the first 9 ingredients in a large bowl; mix well. Mix in the flour one cup at a time. Add the remaining ingredients (choose your wanted combination). Do not grease cookie sheets! Drop by tablespoonfuls onto cookie sheets. Bake at 350° for 8 to 10 minutes on center rack of oven. For softer cookies, remove from cookie sheet within 2 minutes of removing from oven. For crisper cookies, allow to cool 5 to 10 minutes before removing from cookie sheets. Cool completely and then store in airtight containers.
Wash tomatoes and put through food processor. Put all ingredients in a pan except raisins; cook over low heat 1 hour, stirring frequently. Add raisins and cook until mixture is thick. Fill hot jars and seal. Makes 5 1/2 pints.
Peel and cut potatoes. Cut cauliflower coarsely. Cook together in just enough water to cover. Saute onion and garlic in butter until onion is transparent. Gradually add flour to the butter and onions. Stir until pasty, over low heat. Add milk, stirring constantly. Heat until mixture thickens.
The night before, break bread into cube-size pieces. Beat together eggs and milk. Add bread cubes and allow to soak. Cook sausage and drain well. Lightly greased 11 x 7-inch glass baking dish. Layer sausage and cheese in pan. Pour egg mixture on top and mix gently. Refrigerate overnight.
Place cut up chicken in large casserole dish, set aside. Thoroughly mix soup and milk together and pour over chicken. Place bread crumbs over top of soup mixture and pour broth over top of bread crumbs. Bake in 350 degree oven until casserole browns or starts to bubble. This is great to freeze, so make two and save time later.
Place ingredients in crock-pot. Cook approximately 4 to 6 hours. Smokes sausage can also be used. Great for picnics or homecomings.
Bring to a boil for 1 to 1 1/2 minutes the sugar, margarine, cocoa, salt and milk; heat to 235° on thermometer. Remove from heat. Add oats, coconut, nuts, vanilla and flavoring; stir well. Drop by teaspoons onto wax paper.
Shells are used if serving escargot on stainless steel plates. If ceramic escargot plates are used, no shells or tongs are required. And, if you're like me and don't have the fancy ceramic escargot plates or shells, use muffin tins.
Thaw okra. Combine beaten eggs and milk. Place thawed okra in milk and let stand for 15 minutes. Drain okra a small portion at a time. In a large freezer bag, combine flour, meal, salt, and pepper. Add drained okra and shake to coat well. Heat oil in a large skillet. Drop a single layer of coated okra into hot oil. Cook until browned, turning only once with a spatula. Drain on paper towels. Repeat until all okra is cooked. Serve while hot.
Mix tomato sauce, Italian seasoning and garlic salt in 2 cup measure. Cover with waxed paper. Microwave on High (100%) 2 minutes; stir. Reduce power to Medium (50%). Microwave 5 minutes, stirring once. Set sauce aside. Mix crushed cereal, 1/4 cup Parmesan and parsley flakes. Dip chicken breasts in egg, then crumb mixture. Place in 12 x 8-inch baking dish. Cover with waxed paper. Microwave at Medium-high (70%) until tender, 9 to 14 minutes; rearrange after half the cooking time (do not turn). Pour sauce over chicken. Sprinkle with Mozzarella. Microwave at Medium-high (70%) until cheese melts and sauce is hot, 2 to 5 1/2 minutes. Serves 4 to 6.
Cook the chicken breasts; skin, bone and cut in chunks. Add to chicken the chicken soup, mushroom soup, bread cubes and eggs. Melt oleo; add half to corn flakes and the other half with chicken. Pour chicken mixture into a 9 x 13-inch pan and sprinkle corn flakes over top. Bake 1 hour at 350°.
Drain liquid from oysters and reserve. Be sure oysters are free from shell or sand. Place 1 layer of oysters in large baking dish. Sprinkle with salt and cover with a layer of crumbs. Repeat with another layer of oysters, salt and crumbs. Dot with butter.
Cream the sugar and shortening. Add eggs, vanilla, buttermilk, soda, salt and baking powder. Add flour until they can be rolled out nicely (approximately 2 1/2 cups). Bake at 450° until lightly browned, 5 to 10 minutes.
Mix ingredients; pour into greased pan. Bake at 425° for 30 to 45 minutes.
Brown meat in skillet and mix with the rest of the ingredients. Bake in oven at 350° for 30 minutes.
In saucepan, boil bouillon; add butter and salt and boil until melted. Then add flour, all at once. Remove from heat and stir in eggs very well, one at a time. Stir in cheese and almonds. Preheat oven to 450°. Drop by teaspoon on cookie sheet and bake 8 to 10 minutes. May be held after making and baked when needed. Also freezes well after baking.
Dissolve jello and sugar in boiling water. Chill until slightly thickened. Cream together the cream cheese and baby food apricots. Beat in crushed pineapple with juice. Add Cool Whip. Beat until blended well. With spoon, stir gelatin mixture into cream cheese mixture. Pour in 9 x 13-inch pan and refrigerate until firm.
Saute onions in butter. Add flour, mixing well. Slowly add whipping cream, half and half, broth and corn. Simmer for 20 minutes. Add crabmeat and cook on low heat for 20 minutes more. Season to taste. Serves 10 to 12. Very rich and thick. May add water. Can substitute low-fat milk for whipping cream and half and half to cut down on richness and calories.
In a saucepan cook onion in 2 tablespoons butter until tender. In a bowl, combine thawed hash browns, sour cream, cream soup, onion mixture and jalapenos, if you like. Transfer to a 13 x 9 x 2-inch pan. Sprinkle with cornflakes and drizzle with melted butter. Bake in a 350° oven for about 45 minutes or until golden. Season to taste with salt and pepper. Makes 10 to 12 servings.
Cook small diced potatoes in small amount of water until tender. Saute green pepper and onion in stick of margarine. Drain most of water from potatoes. Add bottle of clam juice and juice of can of clams, reserving clams for later. Cook over medium heat. Add sauteed onion and potato flakes. Add milk to desired thickness; heat thoroughly. Add clams just before serving.
Mix all ingredients together. Make balls and flatten. Bake at 325° for 8 to 10 minutes.
Pour into 2 greased loaf pans. Bake for 60 minutes at 325°. You may sprinkle 1/2 cup sugar and 1 tablespoon of butter over top before baking.
Heat oven to 350°. Grease and flour a 12-cup fluted tube pan. In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. In medium bowl, combine remaining ingredients. Add the sugar mixture, mixing just until dry ingredients are moistened. Pour into prepared pan. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely on wire rack. Drizzle with confectioners sugar icing, if desired. Makes 12 to 16 servings.
Mix ingredients in order given. Pour into unbaked pie shell. Bake at 350° until pie is firm.
Saute onion, celery and mushrooms. Mix with rice, soup and sour cream. Sprinkle cheese on top. Bake at 350° for about 20 to 30 minutes. Use large Pyrex loaf pan or two 1-quart Corning Ware casseroles. Freezes well. A meal in a dish.
Brown ground beef and onion; drain. Add 1 can of cream of chicken soup and 4 ounces of the Cheez Whiz. Roll the hamburger mixture equally into the 12 tortillas. In a saucepan, heat 1 can cream of chicken soup, Ro-Tel tomatoes/green chilies and other 4 ounces of Cheez Whiz together until cheese is melted. Pour over the tortillas in a 9 x 12-inch baking dish. Bake at 350° for 25 to 30 minutes.
Brown hamburger meat; drain grease. Peel potatoes; cut and cook until done. Mash potatoes. Cool meat and potatoes. When cooled, add shredded cheese. Season to taste. Wrap in tortilla corn shells. Close with toothpick. Deep fry for 3 minutes.
Combine everything but noodles. Place 1 can of noodles on bottom of pan. Cover with tuna mixture. Top with rest of noodles. Bake for 1/2 hour at 350°.
Stir all ingredients together. Lightly spread a little margarine in a 2-quart casserole. Pour in mixture. Place casserole dish in a pan of water (about 1 cup in 13 x 9-inch pan). Bake in 350° oven for 40 minutes or until knife comes out clean.
Beat together first 4 ingredients; Add; flour, salt, cinnamon, ginger, baking soda, baking powder, nutmeg, and nuts. Mix well and then add zucchini. Pour into a greased and floured bundt pan. Bake 325°F. for 1 hour. To make it chocolate, just add: 4 tbsp. cocoa.
Boil and debone chicken breasts. Mix all ingredients together well and pour into crock-pot. Cook on low for 6 to 8 hours. Serve over rice.
Mix first 5 ingredients together real good. Add last 3 ingredients and mix well. Pour in greased and floured tube pan. Bake approximately 1 hour at 350°.
Set oven at 350°. In a room temperature glass bowl, beat room temperature egg whites until foamy. Add salt and cream of tartar. Beat until stiff. Add sugar 2 tablespoons at a time. Beat each time. Add vanilla. Then add chocolate chips and nuts. Put by teaspoon on foil covered cookie sheets. Turn oven off and put cookies in. Must stay 8 hours. Yield: about 4 dozen.
Grind vegetables or chop fine. Sprinkle with salt. Mix. Let stand overnight. Rinse and drain well. Combine the vinegar and other ingredients. Pour over the vegetable mixture. Heat to a boil and simmer 3 minutes. Seal in hot sterile jars. Makes about 8 pints.
Mix jello and water until dissolved. Cool. Add pineapple and pie filling. Let chill until firm. Spread top with cream cheese, sour cream and sugar that have been beaten until soft. Sprinkle with nuts, if desired.
Brown ground beef; drain. Spoon into 8-inch square baking dish. Top with spaghetti sauce and cheese. Combine biscuit mix, milk and eggs until smooth. Pour over top of beef mixture. Bake 30 to 40 minutes at 400°.
Preheat oven to 350°. Brown meat and onion in large skillet sprayed with nonstick cooking spray. Add tomato sauce and seasonings. Simmer 7 to 8 minutes. In large bowl, combine green pepper, cottage cheese, cream cheese and sour cream. Mix thoroughly. Spray a large casserole dish (9 x 13-inch) with nonstick cooking spray. Cover bottom with pasta. Add a layer of meat mixture. Pour cottage cheese mixture for next layer and top with shredded fat-free cheese. Bake, uncovered, at 350° for 30 to 40 minutes.
Combine all the ingredients. Pour into an unbaked pie crust and bake in 350° oven for 45 minutes or until set.
Combine graham cracker crumbs, 1/4 cup sugar and melted margarine. Press firmly into bottom of a 13 x 9-inch pan.
Grate cabbage. Chop onion. Toss all ingredients with several tablespoons sour cream.
Mix together flour, sugar and coconut to form crumbs. Reserve 1/2 cup of this mixture for topping in another bowl. Mix egg, syrup and 3/4 cup hot water. Add to dry ingredients. Dissolve baking soda in remaining 1/4 cup hot water. Add to mixture. Pour in unbaked pie shell. Sprinkle with remaining crumbs. Bake at 375° for 35 minutes.
Mix ingredients with a dough blender. Dough will be soft. Refrigerate overnight or for several hours. Divide dough into 3 portions.
Cook and drain the sausage. Mix well the eggs, sour cream, milk and seasonings. Pour over the sliced cheese in a 8 x 10-inch baking dish. Sprinkle with the cooked sausage. Bake at 350° for 20 to 25 minutes. Makes 6 servings.
In a medium bowl, beat cream cheese until light and fluffy. Add Eagle Brand milk, slowly and beat until smooth. Stir in lemon juice and vanilla until well mixed. Pour into pie crust and chill for 2 hours. Top with cherry pie filling.
Place fish in greased oblong baking dish, 13 1/2 x 9 x 2-inches. Mix remaining ingredients, spoon onto fish. Cook, uncovered, in 400° oven until fish flakes easily with fork, about 10 minutes. Garnish with green pepper rings and tomato wedges, if desired.
Wipe pot roast with damp paper towels. In hot oil and butter in 5-quart Dutch oven or heavy kettle, over medium heat, brown roast along with sliced onion (onion browns and gives a good dark color and rich flavor to pan drippings), turning roast with two wooden spoons, until well browned on all sides, 25 minutes in all. Slow browning gives the meat and gravy a better flavor and color.
Mix ingredients together. Press into a 9 x 13-inch pan. Bake for 20 minutes at 350°. Cool.
Combine eggs and Sucaryl and add ingredients in order given. Drop by teaspoon and bake at 350° for 8 to 10 minutes.
Fry bacon in skillet until crisp; crumble bacon and reserve. Combine bacon drippings, sugar and cornstarch in glass baking dish; mix well. Stir in vinegar, salt and red pepper. Microwave on High for 3 to 4 minutes or until thickened. Add beans and onion; mix well. Microwave for 6 minutes, stirring once. Let stand for 10 minutes. Sprinkle with bacon to serve. Yield: 15 servings.
Combine first 5 ingredients. Set aside. Combine sugar and shortening; cream until light and fluffy. Beat in egg and stir in apple butter. Add dry ingredients, mixing well. Stir in raisins and nuts. Drop onto lightly greased cooking sheets. Bake at 375° for 10 minutes. Remove to racks to cool. Makes about 8 dozen.