HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients, then gradually add scalding milk and vanilla. Pour in pastry-lined pie pan and bake until a silver knife comes out clean. The center may still be soft, but will set later. Bake at 450° for 15 minutes, then at 350° for 25 to 30 minutes. (May bake at 350° for entire time.)
Rinse broccoli until thawed, drain. Mix broccoli, 2 cups cheese, chicken and onion in 9-inch pie plate only. Beat milk, eggs, Bisquick, salt and pepper in blender until smooth (15 seconds on high), pour into plate. Bake at 400° until knife inserted in center comes out dry, 25 to 35 minutes. Top with remainder of cheese. Bake	until cheese is melted, 1 or 2 minutes. Cool 5 minutes. Serves 6.
First, put in sour cream, then butter. Add sugar; mix together. Add eggs, one at a time. Add flour a little bit at a time. Put in flavoring. Bake at 325°.
Preheat oven to 350° line roasting pan with foil. Place one layer of graham crackers in pan. Combine other ingredients, bring to a boil, cook for 2 minutes. Pour over crackers. Bake 7 minutes. When cooled, break apart.
Layer the lettuce, cauliflower and bacon in bowl. Mix mayonnaise, sour cream and onions. Drop by spoonfuls on lettuce mixture. Sprinkle with dill weed and seasonings. Cover and refrigerate. Toss before serving.
Bake at 350° for 1 hour. Refrigerate after it cools.
Mix all ingredients, except chicken. Place in a 9 x 13-inch baking pan. Place chicken on top. Bake 1 1/2 hours at 350°.
Combine whipping cream, vinegar, sugar, salt and pepper in a separate bowl. Whip together with a wire whip. Pour over cabbage; toss to coat well. Serve immediately. Serves 6.
Cream shortening. Add sugar gradually. Add eggs and beat until fluffy. Add mincemeat and nuts. Add dry ingredients. Mix well. Drop onto greased baking sheet. Bake at 350° for 12 to 15 minutes.
Combine the first four ingredients and cook over medium heat until thick, stirring constantly. Allow to cool. Place strawberries in pie crust and pour mixture over berries. Chill and top with whipped cream.
Brown sugar in an iron skillet. Mix other ingredients in a saucepan at the same time. Bring to boiling, stirring constantly. Try to have brown sugar and other mixture about the same temperature when putting together. Mix together and pour into baked crust. Make meringue or use Cool Whip for topping.
Mix all dry ingredients together. Add a little milk and mix to a paste. Add rest of milk and egg yolks. Cook in double boiler until mixture thickens. Pour into two baked pie shells.
Place apples and crushed pineapple with juice in a baking pan. Sprinkle sugar over fruit. Sprinkle sugar mixed with cinnamon (if desired) over fruit. Sprinkle dry cake mix over top of fruit.
Mix all ingredients together. Shape into small balls. Bake at 350° for 10 to 12 minutes.
Combine all ingredients in order, except nuts and egg whites. Beat well. Add nuts and fold in beaten egg whites. Pour into an ungreased tube pan. Bake in a 350° oven for 1 hour or until cake tests done. Let cool in pan. Turn onto platter.
Combine ingredients. Spoon into lightly greased 8 x 8-inch pan. Bake at 400° for 25 minutes. Cool 5 minutes before cutting. Yield: Makes 6 to 8 servings.
Sift flour, cinnamon and soda. Beat eggs, sugar and oil with mixer. Add dry ingredients and beat well. Fold in carrots and pecans. Pour into 3 x 8-inch well-greased and floured pan. Bake at 350° for 30 to 35 minutes.
Layer the ingredients in the order given onto a wide-mouth 1-quart canning jar. Pack each layer in place before adding the next ingredient.
Crumble beef and pork into a large mixing bowl. Add onion, pepper and garlic; mix well. Add remaining ingredients as given and blend. Divide mixture in half. Place each half in a 9 x 4 x 3-inch loaf pan. Bake in a 375° oven for 35 to 45 minutes or until brown. Test for doneness in center. Cool in pan. Store airtight, chilled. Makes 2 loaves.
Brown chops and sprinkle with salt. Combine soup, milk, sour cream, pepper and salt. Stir in potatoes, 1/2 cup cheese and 1/2 can onion rings. Spoon mixture into 9 x 13-inch baking dish. Arrange pork chops over potatoes. Bake at 350° for 40 minutes. Top with remaining cheese and onion rings. Bake, uncovered, for 5 minutes longer.
Brown meat and onions. Add soups and peas. Layer Tater Tots on bottom of casserole, then meat. Top with Tater Tots. Makes enough for 1 large or 2 small casseroles. Freezes well. Bake at 350° for one hour.
Grease 9x13 inch pan. Put coconut and nuts in pan. Mix cake by directions on box. Pour over nuts and coconut. Mix sugar, margarine and cream cheese together and spoon over cake. Bake at 325° for 40 minutes.
In a large bowl, combine all ingredients; mix well. Store in loosely covered container. Makes 8 1/2 cups.
Grind liver, eggs and onion. Mix in seasonings. Add drippings from pan to moisten.
Blend dry ingredients. Cream butter, oil and sugar until fluffy. Beat in eggs, vanilla and buttermilk. Add dry ingredients; beat well. Stir in zucchini. Pour into greased and floured 9 x 13-inch pan. Sprinkle with chocolate chips and nuts. Bake at 325° for 50 minutes.
Mix well the first five ingredients. Pour into well-greased baking dish. Melt margarine. Dice bread into small cubes and mix with margarine; when well mixed, cover top of pineapple mixture. Bake at 400° until thoroughly heated and brown on top. Goes well with hot or cold ham.
Mix pie filling and 1 container Cool Whip together. Blend well. Put in baked pie shell. Cover with remaining Cool Whip. Sprinkle graham cracker crumbs on top, if desired.
Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of Cool Whip, pineapple with juice and 2 cups of coconut.
Beat cream cheese and butter at high speed with an electric mixer until soft and creamy. Gradually add powdered sugar, beating at low speed just until mixture is light. Gently stir in vanilla and pecans. Chill until ready to spread.
Mix all ingredients. Pour into greased pan and bake 1 hour at 350° until golden brown.
Add jello to boiling water; stir to dissolve and add berries and salt. Break angel food into pieces; put Cool Whip, jello mixture and berries over cake pieces. Mix and chill.
Combine peanut butter and cream cheese. Add milk and confectioners sugar. Blend in whipped topping. Pour into crusts and freeze. Cut and serve when frozen.
Mix all together, including uncooked macaroni and refrigerate overnight or longer in 1 x 12-inch pan. Bake at 350° for 1 hour. Add a package of frozen peas, if desired.
Mix and press in 9 x 13 inch pan. Bake for 15 minutes at 350°. Cool completely.
Mix butter, sugar, flour and milk in baking dish. Add baking powder and salt. Pour into the baking dish over 1 quart of fruit mixed with 1 cup sugar. Bake at 400° about 30 minutes.
Line a 9 x 13-inch pan with whole graham crackers. Melt oleo in saucepan. Add sugar. Beat egg in milk and add to margarine. Bring to boiling point, stirring constantly. Add nuts, coconut and cracker crumbs. Pour over crackers in pan and put layer of whole crackers on top.
Blend eggs, sugar, syrup, salt, pie mix, vanilla, and butter. Spread nuts on bottom of crust, then the coconut. Pour filling on top and bake at 350° for 50 minutes.. Nuts and coconut will rise to the top to form a crust.
Combine sugar, margarine, coconut and milk; shape into bite size balls. Melt chocolate chips and paraffin together in top of double boiler. Dip balls into chocolate mixture and let cool.
Stir together dry ingredients; reserve. Cream together butter and sugar. Add eggs to creamed mixture, one at a time, beating well after each addition. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour. Add vanilla. Stir in sauerkraut and nuts. Pour into greased 13 x 9-inch pan and bake in preheated 350° oven for 25 to 30 minutes. Cool. Frost with Whipped Caramel Frosting.
Set up water and sauerkraut. Meanwhile, mix ground meat, rice and seasonings. Form into walnut size balls and place into boiling water and sauerkraut. Bring to a boil again and simmer on low about 1 hour, covered. Serve with mashed potatoes.
Stir together first 5 ingredients. Will not be smooth. Put stick of butter on top and microwave for 2 minutes on High. Stir with wooden spoon and add pecans. Beat until loses some of its gloss. Pour in buttered pan and refrigerate to harden.
Combine all ingredients and cook until bubbly. Pour into a 9 x 14-inch pan and cover with Crumble Topping. Bake at 375° for 30 to 40 minutes.
Pound flour into beef. Cut into 2-inch squares long and 1/2-inch wide. Melt butter, Worcestershire sauce, salt and pepper in skillet. Add beef and brown slowly. Add water, sliced onions and mushrooms. Cook until beef is tender. Add sour cream before serving while warm. Serve on rice, bread or rolls.
Heat until hot 1 1/2 cups applesauce (unsweetened). Add and mix 2 teaspoons of baking soda. Add this mixture to the other ingredients. Batter should be very thick. Use rest of the flour as needed. Grease pans with butter. Loaf pan, 45 minutes at 350°. 8x12-inch pan, 30 minutes at 350°, or bake in coffee cans lined with waxed paper for 1 1/4 to 1 1/2 hours. These make nice gifts!
Combine all ingredients in a greased 9 x 13 inch baking dish. Bake at 325° for 1 hour or until golden and bubbly.
Mix flour, baking powder and salt. Now whip the heavy cream and add. Turn out on wax paper and knead lightly. Pat out 3/4 inch thick. Cut and place on a slightly greased cookie sheet. Bake for 12 minutes at 450°.
Grease a 9 x 13-inch baking dish. Cook lasagna. Drain the lasagna and run cold water and drain. Preheat oven to 350°.
Boil 1	chicken; pick	off bones and cut in bite size bits. Mix together cut up chicken, melted butter, sour cream, chicken soup, salt and pepper to taste. Crush about 40 Ritz crackers and line bottom of 9 x 13-inch pan. Spoon in chicken mixture and sprinkle another 40 crushed crackers on top. Bake at 350° for 30 to 40 minutes or until it bubbles.
Salt and pepper roast lightly. Sprinkle sauce on roast, then onion soup mix. Put 1 can mushroom soup (undiluted) on top of that. Place on large sheet of aluminum foil. Fold over and seal. Cook in 300° oven for about 3 hours. Be sure to put in a pan in case the foil breaks.
Take 1/3 cup flour and salt mixture and mix water with it to form a paste. Cut Crisco (12 tablespoons) in remaining flour. Add flour-paste and blend thoroughly. Divide and roll out.
Slice fruit with rinds on. Combine fruits with other ingredients, except champagne, and let stand overnight. When you are ready to serve the punch, put a large block of ice in your punch bowl and pour the mixture over it. Add the champagne.
Dissolve gelatin in boiling water. Stir in cranberry sauce until blended. Refrigerate until gelatin mixture is consistency of egg whites. Beat on high speed of mixer until foamy. Fold in yogurt, celery, nuts and apples. Pour into 6-cup mold. Refrigerate several hours or overnight. To serve, unmold onto serving plate. Garnish with additional yogurt or whipped cream and celery leaves. Makes 6 to 8 servings.
Set aside 1 cup of dry cake mix. Beat 1 egg. Add 1/2 cup melted butter. Mix into rest of dry cake mix. Press into bottom of greased and floured 9 x 13-inch pan. In another bowl, beat 3 eggs. Add milk, 3/4 cup sugar, 1 teaspoon cinnamon and pumpkin pie filling. Mix together and pour over cake. Mix 1/4 cup sugar, 1 teaspoon cinnamon, 2 tablespoons melted butter and nuts with 1 cup of dry cake mix. Sprinkle over filling. Bake 10 minutes at 400°. Reduce heat to 350° and bake 35 minutes. Insert knife to test doneness.
Cream together butter, sugar and coconut extract. Add egg and beat. Stir in Bix-Mix and spud flakes. Cover bowl and chill for about 1 hour.
Mix together well the sugar, shortening, eggs, vanilla and almond. Sift together flour, soda, baking powder and salt. Mix flour and milk with shortening ingredients well. Chill overnight. Then roll on well floured board. Cut in shapes. Bake at 350° for 8 to 10 minutes.
Cut kielbasa into 1 or 2-inch pieces. Fry or broil and drain off fat. Cook cabbage in small amount of water or in microwave.
Mix and sift dry ingredients. Work in butter with tips of fingers or cut in with 2 knives. Add milk gradually. Use more if necessary to make a soft dough. Round bits of dough up on teaspoon and push on top of stew. Quickly adjust cover and steam for about 12 minutes. Do not open until the time is out or the dumplings will not be light.
First, peel tomatoes as follows: Put in boiling water for 2 minutes, then grab each with tongs and dunk into cold water. Skin easily peels off. Chop tomatoes. Mix all ingredients in saucepan and heat to a boil.
Cover ham with water and add cloves, cinnamon, onions and allspice. Simmer slowly for 20 minutes per pound of ham. Remove any skin and cut fat in a crisscross design. Put ham in roasting pan and cover with mixture of bread crumbs and brown sugar. Bake 5 minutes in a 450° oven. Reduce heat to 300° and baste with grape juice every few minutes. Bake 18 minutes per pound at 300°.
In a medium saucepan, combine uncooked rice, water, undrained corn, carrot and thyme; bring to a boil, then stir in soup. Pour mixture into a rectangular baking dish.
Roll ribs in flour and brown in hot oil. Then put half of ribs in crock-pot and add half of barbecue sauce. Put in the rest of the ribs and cover with remaining barbecue sauce. Cover and cook for approximately 8 hours.
Mix jello in 2 cups of water and put in refrigerator until it begins to thicken. Mix pudding according to directions on package. Put strawberries aside to thaw or you may use fresh ones (add sugar to taste in fresh ones). Put Cool Whip in refrigerator overnight to soften (night before).
Place meat on heavy-duty foil. Cover with onion soup mix and mushroom soup. Surround with fresh vegetables. Seal tightly, leaving about 6 inches above the meat. Bake at 350° for 3 to 4 hours.
Put all ingredients in 9 x 13-inch ungreased pan. Mix well with fork. Bake 45 minutes at 350°. Do not frost. Good for picnics or camping.
Cook corn in boiling water for 5 minutes. Drain. On 4 long skewers, alternately thread meat, sweet pepper and corn.
Wrap each apple slice in a crescent roll and place in baking dish. Heat oleo, sugar and cinnamon until sugar is dissolved; pour over apple dumplings. Then pour can of Mountain Dew over all and bake at 350° for 45 minutes.
Preheat oven to 350°. In medium bowl, combine 1 1/2 cups flour and 1/2 cup powdered sugar. Cut in margarine until crumbly. Press onto bottom of lightly greased 13 x 9-inch pan. Bake 15 minutes.
Heat oven to 350°. Melt butter in a 13 x 9 x 2-inch baking dish. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are fine crumbs. Add milk and stir with a fork only until dough leaves the side of bowl. Turn out onto lightly floured board. Knead just until smooth. Roll dough out into a large rectangle about 1/4-inch thick. Sprinkle cinnamon over apples, then sprinkle apples over the dough.
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking powder, baking soda and salt. Add to the creamed mixture alternately with buttermilk. Stir in zucchini. Pour into 3 greased and floured 9-inch round baking pans. Bake at 350° for 25 to 30 minutes. Yield: 12 to 14 servings.
Mix flour, sugar, salt, nutmeg, milk and egg together. Drop by tablespoon into hot oil. Fry until golden brown. Roll into cinnamon sugar. Makes 2 1/2 dozen.
Defrost potatoes. Combine in bowl with half the butter, salt, pepper, onions, soup, sour cream and cheese. Blend together and pour into a 9 x 13-inch baking dish. Mix the remaining butter and corn flakes (or chips) and sprinkle on top. Bake at 350° for 45 minutes.
Combine all ingredients and toss. If desired, mound salad in lettuce cups and garnish with maraschino cherries. Serves 4 to 6.
Mix onions, salt, pepper and hamburger meat. Form into small balls and fry until golden brown. Cook macaroni in saltwater until tender. Drain. Add tomato juice and meat balls to macaroni. Simmer together for 10 minutes. Serve.
Pour 2 tablespoons margarine in bottom of baking pan. Combine celery, carrots, olives, green pepper, onions, tomatoes and tomato sauce. Spread half of mixture in bottom of pan. Place fish on top. Cover with remaining mixture. Dot with margarine. Bake 30 to 35 minutes in a 350° oven. Calories: 280.
Wash squash and cut into pieces. Add squash to a small amount of boiling salted water. Cover. When water returns to boiling, lower heat and cook until tender. Drain thoroughly and mash. Add other ingredients to squash and mix well. Pour into a 1-quart greased casserole dish. Bake at 400° for 30 minutes.
Pour 1/4 cup butter into 9-inch square pan. Arrange apples over butter. Sprinkle with 1/3 cup brown sugar. Set aside.
Combine all ingredients in bowl. Stir to blend well. Cover bowl and chill one hour or overnight. Serve with uncooked cauliflower, broccoli, carrots, celery, cucumbers, etc.
Cook cranberries in 1 cup cold water until tender. Add sugar and cook about 5 minutes. Soften gelatine in 1/4 cup cold water. Add to hot cranberries and stir until gelatine is dissolved. Cool until it begins to thicken. Add celery, nuts and salt. Stir. Refrigerate.
Grill green onions and chop. Grill tomatoes until soft, grill corn. Combine tomatoes, onions, and garlic in a bowl and puree. Add olive oil, lime juice, grilled corn kernels, cilantro, jalapeno, and salt and pepper (to taste). Serve hot or chilled with tortilla chips or on any dish.
Spray 9-inch pie plate with nonstick cooking spray. Sprinkle with graham cracker crumbs, reserving 1 tablespoon for garnish; set aside.
Dissolve Jell-O in hot water. Add sherbet and all fruit, fold in whipped cream and chill until firm.
Take the leaves off of cabbage. Put in pan of water; cook for 20 minutes, then take leaves of cabbage and cool them. Mix hamburger, the rice and onion together, then put 2 tablespoons of the hamburger, rice and onion together on each leaf of cabbage and roll each one up with the rice, hamburger and onion in a big bread pan. Pour tomato sauce and water over pigs in blanket in pan. Put in oven. Bake about 2 1/2 hours.
Sift flour, salt, baking powder, and 1 Tbsp. sugar; cut in shortening until mixture is like coarse crumbs. Add combined egg and milk, stirring just until moistened. Set aside, make syrup of water and 3/4 cup sugar; cook 5 minutes. Pour into greased 8-inch square pan. Mix rhubarb and strawberries. Roll out dough on slighlty floured surface 1/2 inch thick; brush with melted butter; spread with fruit mixture; roll as for jelly roll. Cut 1/2-inch slices; place, cut side down, in hot syrup. Bake in oven (425°) for 30 minutes.
Prepare pie shell; cool. Beat egg yolks until thick and bubbly. Beat in the condensed milk, lime juice and sugar. Turn the filling into pie shell. Preheat oven to 350°.
Makes 1 cup dip. Mix all ingredients together and let stand in refrigerator overnight. Must use Hellmann's mayonnaise.
In a 4-quart bowl or 13 x 9 x 2-inch microwave save dish, melt margarine on High for 1 minute. Stir in parsley, celery salt, garlic powder, cayenne pepper and pepper sauce. Mix well. Gradually add cereals, stirring until all spices are evenly coated. Cook on High 3 1/2 to 4 1/2 minutes, stirring every 1 1/2 minutes. Add onions. Mix well. Cook an additional 1 1/2 minutes. Spread on paper towel to cool.
Combine 1 1/4 cups milk, sugar and salt in saucepan. Stir over medium heat until mixture comes to a boil. In medium bowl, beat together remaining milk, flour, cornstarch and egg yolks. Add hot mixture in a thin stream, whisking constantly to prevent eggs from curdling. Return mix to saucepan and cook over low heat, stirring until thick. Cool slightly. Beat in vanilla, butter and rum. Pour into pie shell and chill. Top with whipped cream and grated chocolate before serving.
Microwave chocolate chips on High for 4 minutes. Stir in peanut butter and mix until smooth. Stir in remaining ingredients. Drop by teaspoonfuls onto wax paper and refrigerate until firm. Makes approximately 36. Kids love them!
Slightly flatten each chicken breast. Place in baking dish. Cover with foil and bake in preheated 425° oven for 20 minutes. Remove foil and drain. Combine tomatoes, cornstarch, oregano and pepper sauce. Stir to dissolve cornstarch. Cook, stirring constantly, until thickened. Pour sauce over chicken and top with cheese. Return to oven and bake 5 minutes, uncovered, or until heated through. Garnish with chopped parsley and serve with hot, cooked rice, if desired.
Combine all ingredients. Bake in 5 x 9-inch loaf pan, greased lightly, for 1 hour at 350°.
Mix dressing mix with milk and mayonnaise. Soften cheeses and add Ranch mix. Put bacon bits on waxed paper. Roll cheese ball on bacon bits. Keep refrigerated.
Preheat oven to 325°. In a medium bowl, beat egg yolks with Eagle Brand milk, lemon juice and food coloring. Pour into prepared pastry shell and bake for 30 minutes. Cool. Chill. Spread with whipped cream. Garnish as desired. Refrigerate leftovers.
Add the soda to the cheese and stir. Add the flour, mix and let stand about an hour. A warm place helps the fermentation. Melt the oleo in a heavy saucepan and add the cheese mixture. Cook on low heat and stir until stringy and somewhat firm, like pudding. Pour into serving dish or cartons. Enjoy!
Bring milk to boil; sprinkle flakemeal in and cook slowly for about 15 minutes, stirring all the time. Leave to cool, then beat in (one by one) ground almonds, honey, sugar, raisins or lemon peel, cinnamon, melted butter and beaten egg yolks. Mix well and finally add stiffly beaten egg whites. Put into a buttered bowl or basil; cover and steam over hot water for 1 1/2 hours. Turn out and serve hot with warm melted honey or cream. It is more delicate in flavor if made with lemon peel.
Mix all ingredients. Bake at 350° for 20 minutes. May be made a day ahead. May be frozen. Bring to room temperature before baking. Serve with crackers or Fritos chips.
Pour water into baking pan (or dish). Distribute rice over water. Place chicken with fat side up on rice. Sprinkle salt and pepper and dot with margarine. Spread soup over chicken. Slice onion on top. Bake at 350° for 2 1/2 hours.
Bake cake in 13 x 9-inch pan. Poke holes in cake. When warm, pour Kahlua over cake; let cool. Mix pudding according to package directions and set aside. If you have a large trifle bowl, use 3 packages. In a trifle bowl, use 1/2 of the amount for each layer. Layer 1: 1/2 crumbled cake. Layer 2: pieces of candy bar. Layer 3: 1/2 of pudding. Layer 4: 1/2 of Cool Whip. Repeat layers again. Top with candy bar shavings.
Pour boiling water over dates. Let stand until cool. Add soda to dates and water. Cream together shortening and sugar. Add eggs to sugar and shortening and beat. Add alternately with date mixture the cocoa, salt and flour. Spread in greased 9 x 13-inch pan. Sprinkle chocolate chips and chopped nuts over top. Bake for 40 minutes in a 350° oven.
Combine flour, baking powder and salt; set aside. Mix margarine, sugar and eggs together. Add flour mixture, a little at a time. Add chocolate syrup and vanilla. Bake at 350° for 25 minutes.
Brown first 3 ingredients together. Mix all together in a 5-quart Dutch oven and simmer for 1 hour.
Cook beef until tender. In a separate pot, cook potatoes until tender. Use a large soup pot and add beef and its juices. Then drain the potatoes and add to the beef. Drain all the liquid from the vegetables and add to the beef. After all ingredients are added, add water until soup is covered (about 1-inch over the mixture). Bring to a boil, then turn to low heat. Simmer for 2 to 3 hours, stirring frequently.
Chop the first 6 ingredients. Cook linguine; drain in colander with cold water until cool. In a large bowl, add linguine, chopped vegetables, crab meat and baby shrimp; mix. Add Italian dressings and salad seasoning; mix well and chill.
Mix all ingredients and refrigerate. You can use the red cherries, if you like. I also use the colored marshmallows to give the dessert a tantalizing color.
Sprinkle spareribs with the 1/2 teaspoon salt. Tie pickling spice in several thicknesses of cheesecloth to make a bouquet garni; set aside.