HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs; add sugar, buttermilk, butter, and vanilla. Mix well. Stir in coconut. Pour in unbaked pie shell. Bake at 325° until golden brown. Approximately 45 minutes.
Prepare cookie mix and put on 12-inch pizza pan. Bake at 475° for 10 minutes. Cool. Blend cream cheese and Cool Whip. Spread on crust. Arrange fruit on top. Top with cooled glaze.
Stir-fry kielbasa in skillet with a little oil on high. Peel potatoes and shred them. Add them to kielbasa and lower heat to medium. Cover skillet and cook about ten minutes. Flip mixture over and cook for 4-5 minutes. Take 6 eggs and mix up in bowl. Pour over potato and kielbasa mixture. Then cook the mixture like scrambled eggs. Use shredded cheese to sprinkle over mixture (I use Cheddar cheese). Put lid back on until cheese is melted.
Cook shells as directed. Prepare your own spaghetti sauce or use jar sauce. In large bowl, combine Ricotta cheese, sharp cheese, Parmesan cheese, basil, oregano and pepper. Mix well. Fill each shell with plenty of mixture.
Saute garlic and parsley, that have been finely chopped, in olive oil in a large frying pan over low heat. Clean and devein shrimp. Add crabmeat, shrimp and scallops to olive oil; saute until shrimp and scallops are no longer translucent, approximately 10 to 15 minutes. Cook linguine as per instructions on box. Add 1 tablespoon olive oil to water as the noodles will not stick to each other. Drain and rinse noodles to serve. Place linguine on plate and spoon seafood on top. May also be served chilled.
Grind tea and rosemary in a blender or food processor. Store in airtight container.
In a 2-quart glass mixing bowl (I like the big measuring bowl with a handle), stir together sugar, syrup, peanuts and salt. Mix well. Microwave on High for 6 to 9 minutes until light brown. Add vanilla and butter. Microwave on High for 1 or 2 minutes. Peanuts should be light brown and the syrup at the hard crack stage. Add baking soda. Stir until light and foamy. Pour on lightly buttered cookie sheet. Let cool at least 1/2 hour before breaking into pieces. Keeps a long time in tightly closed container.
Spread either margarine or mustard on one side of tortilla. Place several slices corned beef on top, covering entire tortilla surface. Roll up. Place toothpicks in roll, 1-inch apart. Slice between toothpicks. Serve chilled.
Mix Tang and milk together, then add the rest of the ingredients. Makes 2 pies.
Mix dry ingredients in large bowl. Add remaining ingredients. Stir well. Bake in muffin tins 18 to 20 minutes at 400°. Will keep up to 6 weeks in refrigerator. Take out and bake as you want.
In a greased casserole dish or 9 x 13-inch pan, place 1/2 the chopped cabbage. Combine meat, rice, salt, garlic powder, sour cream and onion. Form into patties and place over cabbage. Add rest of cabbage over the top. Then sprinkle with cheese to cover entire casserole. Cover and bake at 350° for 2 hours.
Fry ground meat in skillet until brown. Add onions and cook until tender. Drain and set aside. Heat enchilada sauce until hot. Fry tortillas in hot grease, about 1 minute, each side. Then dip in enchilada sauce and put in bottom of 13 x 9-inch pan. Layer 6 tortillas, meat, sauce and cheese. Make 2 layers using all meat and sauce. Top with lots of cheese. Bake in oven at 350° until all cheese is melted and bubbly.
Cook potatoes in boiling water to cover until tender. Drain potatoes, reserving 1 cup liquid. (Add water to equal 1 cup if necessary.) Set potato water aside. Mash potatoes. Set aside. Dissolve yeast in warm water. Let stand 5 minutes.
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In a large bowl, combine ingredients in order given. Pour into prepared pan. Cut in squares while still hot. Cool completely. Watch out, they disappear fast!
Mix sugar, Crisco and eggs. Add molasses and coffee. Sift dry ingredients together. Add to creamed mixture. Chill. Roll and bake in 375° oven.
Mix well. Pour into 13 x 9 x 2-inch pan. Bake in 375° oven for 20 to 25 minutes or until done.
Mix all ingredients. Bake at 350° for 1 hour in loaf pan. Drain. Bake 10 minutes more.
Sift dry ingredients together. Add combined milk, egg and oil. Stir just until moistened. Add apples. Fill greased muffin tins 2/3 full. Bake at 400° for 25 minutes. Makes 1 dozen.
Boil sliced carrots in a small amount of unsalted water until tender, but crisp. Combine ingredients for the sauce and mix well. Add the green pepper and onions. Bring to a boil. Pour over carrots. Refrigerate for 48 hours before serving.
Cream the butter and sugar well; add eggs. Add the other ingredients, alternating sour cream and flour last. Bake in 3 greased bread pans at 325° for 55 minutes. Cool. Wrap in foil and put in freezer overnight. (Do not omit this step.) Remove from freezer and let stand at room temperature until loaves can be sliced. Slice 1/4-inch thick. Place slices on ungreased cookie sheets. Bake at 250°, turning slices every 10 to 15 minutes, until lightly browned (takes about 1 hour). Let dry thoroughly before storing. Store in a cool, dry place.
Melt butter in casserole dish. Stir in flour, sugar and milk. Add blackberries. Cook at 350° for 45 minutes.
Put ground beef in bottom of an 8 x 8-inch pan. Spread soup over meat. Put potatoes on top. Bake at 350° for 1 1/2 hours.
Heat oil in skillet; saute onions, garlic and green peppers until onions become translucent. Add ground beef and brown. In large pot, combine remaining ingredients. Mix in ground beef mixture. Cover and simmer for 2 to 3 hours. Store overnight; reheat to ripen and blend flavors.
Saute green pepper & onion in 1 Tbsp. butter over low heat. Remove from heat. In medium bowl, combine all ingredients together until well blended. Turn into baking dish and bake at 375° for 50-60 minutes.
Heat oil in pan. Saute diced onion. When onion is browned, add crushed tomatoes. Let cook for 1/2 hour. Add tomato sauce and paste. Add 2 cups of water and spices. Simmer for 1 1/2 hours.
Saute onion in 1/4 cup butter in large saucepan until tender. Add water. Bring to a boil. Add potatoes, celery, salt to taste, pepper and parsley. Reduce heat. Simmer for 15 minutes.
Layer first 5 ingredients in large salad bowl. Mix mayonnaise, sugar and cheese. Spread over other ingredients. Sprinkle with bacon bits if desired. Refrigerate overnight and toss before serving.
Wash, dry and slice tomatoes thick. Arrange on platter or in shallow dish slightly overlapping. Mix remaining ingredients. Drizzle over tomatoes. Refrigerate at least 1 hour. Garnish with parsley and serve. Serves 4.
Mix the cheese until well blended. Add other ingredients and mix well. Shape into two balls. Roll in finely chopped pecans, if desired.
In a mixing bowl, combine first 10 ingredients. Mix well. Beat in sweet potatoes; pour into pie shells. Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 30 to 35 minutes longer. Cool completely. Serve with whipped cream, if desired.
Egg and bread chicken pieces. Fry until brown and drain. Place in a baking dish. Sprinkle cheese over chicken and cover with the soup and wine. Bake in 350° oven for 20 to 30 minutes. Yields 4 servings. Recipe can be multiplied for larger portions.
Shred cabbage and carrots. In bowl, mix together mayonnaise, vinegar, milk, sugar and mustard until smooth. Mix with cabbage and carrots. Season with salt and pepper.
Mix cookie dough according to package. Pat dough out into round pizza pan (greased). Bake until edges are crispy and golden. Cool completely. Mix softened cream cheese and Cool Whip together. Spread mixture on cooled crust. Arrange fruit on top of Cool Whip mixture. Keep refrigerated until ready to serve.
Reserve 1 cup pineapple and oranges. Bring to a boil and combine with orange gelatin. Chill until partially set. Fold all remaining ingredients into partially set gelatin. Refrigerate until firm. Serve.
Peel and dice the potatoes. chop the broccoli. Boil the potatoes for 30 minutes and drain. Cook chicken in microwave till done. Save juice. Add chicken and juice, broccoli, broth and butter to potatoes and bring to a slow boil for 15 minutes.
Bring water, sugar and coffee to boiling; cool. Add 1/5 bottle grain alcohol. Add vanilla. Bottle. This is the normal recipe.
Cut potatoes into 1/4-inch slices. Place on a greased baking sheet in a single layer. Mix butter, salt, onion, pepper and paprika. (Brush on both sides of potatoes.) Bake at 425° for 15 to 20 minutes. Sprinkle with cheese. Serve immediately.
Heat 2 minutes on High. Add vanilla to taste. Blend well and pour into greased 9-inch square pan. Chill until firm.
Lay 6 slices bread in casserole. Spread ham evenly over bread. Place 6 slices bread on top of ham. Mix together remaining ingredients and pour over top. Bake at 350° for 45 minutes or until solid.
Combine egg whites, syrup, sugar and salt in upper part of double boiler. Beat with rotary beater until partially mixed. Set pan over rapidly boiling water. Cook 7 minutes, beating constantly, with a rotary beater until frosting stand in peaks. Remove pan from hot water. Add flavoring. Beat into mix well. Makes enough to cover top and sides of 2 round 8 or 9-inch layers.
Bake spiraled rolls until lightly browned. Remove from oven and brush with butter. Combine sugar and cinnamon to make cinnamon-sugar in a bowl. Dip buttered rolls in sugar, coating top and bottom. Delicious warm.
Mix together sour cream, mayonnaise and Ranch dressing. Crumble cornbread in a baking dish (8 x 10-inch). Add the other ingredients in the order listed. Sprinkle bacon bits over top.
Brown beef, garlic and onion. Drain grease if necessary. Add salt, pepper, flour, soup and sour cream. Mix. Heat through and serve over, hot cooked noodles immediately.
Use microwave. Spray 2-quart casserole with Pam. Add spinach and cook according to package directions. Add butter, sliced in pieces, heat and melt. Add cream cheese; heat and stir. Add mushrooms and bacon; heat and stir. Season to taste.
Mix all dry ingredients and add the boiling water, cold water and whipping cream. Pour all ingredients into a 9 x 13-inch pan sprayed with Pam. Whipping cream will eventually rise to top.
Brown sausage; drain. Add rest of ingredients. Put in a 2-quart casserole dish (ungreased). Bake at 325° for 1 hour.
Fry hamburg and some onions until brown. Season your hamburg. In a casserole, put a layer of noodles, then the remaining ingredients. Add rest of noodles and meat on top. Mix together slightly. Put 1/2 pound Velveeta cheese on top. Bake 1 hour at 375°.
In large bowl, combine milk and soup; mix until smooth. Add uncooked macaroni, water chestnuts, chicken, onion, cheese, 3 hard-cooked eggs and salt. Mix well and refrigerate overnight tightly covered.
Combine first four ingredients in medium bowl, set aside. Combine egg, milk, oil and lemon juice; add to dry ingredients. Mix well. Pour batter into a greased 8-inch square pan. Sprinkle with blueberries. Combine remaining, sprinkle over blueberries. Bake at 350° for 40 minutes.
Mix all ingredients, adding tomatoes last. It will be chunky. Retain avocado seeds and put in dip to keep from turning brown. Serve with tortilla chips; the lime 'n chile ones are really good.
Preheat oven to 350°. Butter a 12-cup Bundt pan. In medium bowl, combine flour, cocoa, baking powder and salt. In separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time. Beat in vanilla, then flour mixture in at 3 parts at a time, alternating in the sour cream. Bake 45 minutes. Cool 10 minutes. Sprinkle the powdered sugar over top.
Simmer chicken until tender. Cool in broth. Skin, bone and cut in small pieces. Heat bacon drippings.
Mix 1 1/4 cups sugar and cornstarch in a saucepan. Stir in water, vinegar, and butter. Cook over medium heat, stirring constantly until thick. Remove from heat. In a small dish, beat egg yolks into a small amount of mixture, then add this back to the saucepan. Return to heat and cook 3 minutes more. Pour into the pie shell. Cool. In a medium bowl, beat egg whites with cream of tartar; gradually add the other 1/4 cup sugar. Beat until stiff. Spread over pie and bake at 350° for 10 to 15 minutes.
Put the coconut and sprinkles in a square baking pan (8 x 8 x 2-inch). Mix them together. With an ice cream scoop, make 4 balls of ice cream. Place the balls in the baking pan. Using 2 spoons, roll the balls around until each one is coated with the coconut mixture. Lift each ball out of the pan with the spoon and into a dessert dish. Put the dishes in the freezer for 10 minutes so that the ice cream can get good and hard again.
Mix and rub on turkey. Let set for short time. Roast, covered, for 12 hours at 250° for about 13 to 15 pound turkey.
Heat oven to 350°. Measure first cup of flour into bowl. Cut in 1/2 cup butter. Sprinkle with 2 tablespoons water and mix with fork. Round into ball and divide in half. Pat dough with hands into 2 long strips 12 x 3 inches. Strips should be 3 inches apart on ungreased baking sheet. Mix the second amount of butter (1/2 cup) and water in saucepan. Bring to a rolling boil. Add almond flavoring and remove from heat. Stir in flour immediately to keep it from lumping. When smooth and thick, add 1 egg at at time, beating until smooth. Divide in half and spread 1/2 evenly over each piece of pastry. Bake about 50 minutes until topping is nicely browned. Frost with powdered sugar icing and decorate with slivered almonds and candied cherries.
Mix all ingredients. Top with herb stuffing. Bake for 1 hour at 350°.
Mix chicken, soup and sour cream. Pour into baking dish. Dot with margarine, crumble crackers on top and bake at 350° for 20 to 30 minutes, until bubbly.
Melt butterscotch morsels over hot water (not boiling). Remove from heat; stir in condensed milk and vanilla. Add chopped pecans and mix well. Chill until firm enough to handle.
In a medium size bowl, place lettuce, then cauliflower and onion and top with as much bacon bits as you like. Combine mayonnaise and sugar. Drop by spoonfuls over top. Cover and refrigerate overnight. When ready to serve, stir thoroughly.
Combine graham crackers, sugar and melted butter. Press firmly in bottom of 13 x 9-inch pan. Beat cream cheese, sugar and 2 tablespoons milk until smooth. Fold in half of Cool Whip. Spread over crust. Prepare instant pudding with 3 1/2 cups milk. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining Cool Whip over pudding.
Heat oven to 400°. Grease 12 medium muffin cups (2 1/2 x 1 1/4 inches). Mix all ingredients, except 2 teaspoons sugar; beat vigorously for 30 seconds. Divide batter evenly among cups (about 2/3 full). Sprinkle with 2 teaspoons sugar. Bake for about 15 minutes, or until golden brown. Immediately remove from pan. Serve warm. Makes 1 dozen muffins.
Brown beef in skillet, then add onion, green pepper and salt. When done, add spaghetti, all soups, water and mushrooms. Place in a 3-quart casserole which has been buttered. Top with cheese and bake at 350° for 30 minutes. Serves 8.
Put popcorn in a large brown grocery bag. In microwave bowl, combine sugar, oleo and syrup. Mix and bring to a boil on High. Stir only once; then microwave 2 minutes more. Add baking soda to mixture in bowl. Add 1 teaspoon vanilla flavoring. Mix until it foams up to double in size. Pour over corn and mix well. Place bag in microwave for 2 minutes. Stir well. Microwave 2 minutes more. Stir well. Then 1 minute. Pour out of bag and cool.
Mix the soup, sour cream and Ro-Tel in a bowl. Set aside. In a 9 x 13-inch pan, make 3 layers of chips, onions, cheese, chicken and soup mixture. Cover with foil and bake 45 minutes at 350°.
Mix all vegetables together in a bowl. Combine lemon juice, red pepper, salt and sugar; pour dressing over the vegetables and mix well. Marinate for at least 1 hour.
In a large baking dish, put in soups. Add 1 1/2 cans water and rice. Stir and mix well. Add onion soup mix and stir. Lay in pieces of chicken on top. Cover with aluminum foil. Bake at 325° for 1 1/2 to 2 hours.
Mix all ingredients well. Bake at 325° for 10 to 12 minutes.
Mix all ingredients together. Pour on a hot pancake griddle. Cook until batter starts to dry around the edges and flip.
Melt butter. Mix together sugar, vinegar, cornmeal and eggs. Mix well. Pour into pastry-lined pie plate. Bake 10 minutes at 450°, then 40 minutes at 250°.
Melt butter, add onion powder and poppy seed. Split roll, add ham and cheese. Cover roll with melted butter, onion powder and poppy seed mixture. You may freeze and take out one as needed or use immediately by baking for 5 minutes at 350°.
Mix all the ingredients together. Bake at 350° in loaf pan for 35 to 40 minutes.
Fry onion and beef. Drain as needed. Add beans, tomato, chilies and picante sauce. Keep liquid to a minimum. Stir while heating to warm. Place in bottom of a 9 x 13-inch pan or serving dish. Cover mixture with sour cream. Layer cheeses on top to cover. Bake until hot and cheese melts. Serve with tortilla chips.
Soak all ingredients overnight. Add one cup self-rising flour and bake in loaf pan at 350° for 1 hour. Serve. Spread with butter.
In a heavy saucepan, over low heat, melt the butter. Add green pepper. Cook gently about 5 minutes. Stir in flour. Add chicken stock and milk. Cook and stir constantly until boiling and thickened. Remove from heat. Mix a little of the sauce with the egg yolks. Stir back into remaining sauce. Stir in sherry, nutmeg, salt and pepper. Return to low heat and cook and stir for a few minutes. Add chicken, pimento and cream of chicken soup. Reheat gently. Serve in tart or patty shells. Sprinkle with paprika.
Slice olives and place all ingredients in glass dish. Microwave for 5 to 10 minutes or bake at 350° for 15 minutes.
Peel the cucumbers. Put in blender with a little water. Blend. Drain on paper towel in colander. Mix all ingredients, pour in a 5-cup mold and chill.
Saute onions and peppers in butter in large skillet for approximately 3 minutes. Add rice and stir well for one minute. Add chicken broth and corn. Bring to a boil. Simmer to desired consistency.
Microwave tortillas until soft (45 seconds). Fry onion, thinly sliced, in 2 tablespoons butter until almost brown. Remove from heat; add chicken, pimentos, peppers, cream cheese and sour cream. Toss lightly; season with salt.
Brown hamburger with onion and bell pepper. Drain. Add stewed tomatoes and rice. Season to taste with chili powder, salt and pepper. Bake, uncovered, in 350° oven for 30 minutes.
Place sliced, peeled and cored apples in large bowl. Combine 1/2 cup sugar, 2 tablespoons flour and nutmeg; sprinkle over apples. Toss to coat well. Place in pie shell. Drizzle apple mixture with lemon juice. Combine 1/2 cup sugar and 1/2 cup flour in bowl (for topping). Cut in butter and sprinkle evenly over apples. Slide pie into heavy brown paper bag. Fold end and fasten with paper clips or staples. Place on cookie sheet. Bake at 425° for 1 hour. Split bag open, remove and cool. All the mess is in the bag!
Put ingredients in a saucepan. Cook at medium temperature, stirring constantly, until mixture becomes dough-like and pulls away from the pan. Remove from pan and cool. Store in an airtight container.
Fix pudding as directed. Crush up Oreo cookies. Place half of cookies on bottom of pan. Mix pudding, cream cheese, butter, sugar and Cool Whip. Place mixture over Oreos, then spread the rest of Oreo cookies on top of mixture.
Chop tomatoes, garlic, onions and peppers. Add tomato sauce, sugar and garlic salt. Simmer for 30 to 45 minutes, until thick. May add some of the juice of the tomatoes, if needed.
Make gelatin according to package directions. When it is slightly cooked, divide it among 6 plastic cups. When gelatin is partially set, add three or more gummy fish to each cup. Place cups in refrigerator for 2 hours. At serving time top with cool whip to form "surf". Top with fish crackers (optional).
Combine all ingredients in a large saucepan. Bring to a full boil.	Remove from heat; cool down. Keep refrigerated until needed. Serves 25.
Beat eggs and add onions, pour into a frying pan and cool. Stir until eggs are almost done. Add potatoes and sausage and cook until all are done. Put 3/4 cup of mixture on floured tortilla shell and place in a 9 x 13-inch pan. Top with grated cheese, cover and bake 10 to 15 minutes at 350°. Serve with salsa.
Crumble ground beef into a 2-quart casserole dish; add onion. Cover with wax paper. Microwave on High for 3 to 5 minutes, until meat loses pink color, stirring after 2 minutes. Drain; stir in pork and beans, taco sauce and chili powder. Cover; microwave on High 5 to 7 minutes, until heated through, stirring after 3 minutes. Put meat mixture in taco shells and top with lettuce, tomato, cheese and sour cream.
Cook broccoli until tender; drain and set aside. Melt oleo. Add flour and saute briefly. Add half and half. Mix chicken broth with hot water and add to flour mixture, stirring until well blended. Add broccoli to sauce and add salt and pepper to taste.
Put chopped dates into 1 cup of boiling water. Add 1 teaspoon baking soda and let stand while you mix the following: Cream butter and sugar. Add egg. Mix well. Add dry ingredients and date mixture. Stir and put into greased cookie sheet and bake at 400° for 15 - 20 minutes. Frost with butter frosting. Cut into diamond shapes.
Combine cans of any favorite fruits (peach slices, fruit cocktail, mandarin oranges or pineapple chunks). Add your choice of other ingredients (marshmallows, etc.). Stir in box of pudding mix. Let stand for a few minutes to thicken; serve.
Toss ingredients and marinate for at least one hour. If salad is too dry, add Italian dressing.
Add small amount (enough to make a paste) of water. Mix all ingredients together (except the meat) to make a thick paste. Pat the mix over all sides of meat. Wrap in foil once, then wrap again in heavy foil. Be sure to seal the foil well each time. This may be done the day before use or it may be frozen. Thaw before cooking. On day it is to be eaten, bake in 325° oven for 3 hours. Allow to rest 10 to 15 minutes before slicing in thin slices (across the grain of meat). Serve with the juices from the meat. Serves 6 to 10.
Cream butter and sugar. Add eggs and beat well. Add vanilla wafer crumbs and milk. Fold in pecans and coconut. Pour into greased and floured tube pan or bundt pan. Bake 1 1/2 hours at 275 degrees.
Preheat oven to 350°. Combine all ingredients in large bowl and mix well. Bake in loaf pan sprayed with nonstick cooking spray at 350° for 50 to 60 minutes. Recipe makes 10 servings.
Combine pumpkin, gelatin, brown sugar, salt, cinnamon, nutmeg, ginger, egg yolks and milk. Cook over medium heat until mixture boils. Cool. Beat egg whites until stiff, but not dry. Gradually add sugar while continuing to beat. Fold into the pumpkin mixture with marshmallows. Pour into baked pie shell and chill.
Combine ingredients and stir until flour is moistened. Fill greased muffin cups or use paper baking cups 3/4 full. Bake 20 minutes at 400°. Makes 12 muffins.
Grind red peppers, green peppers and onions. Drain off water. Add sugar, salt, mustard, vinegar, mayonnaise and flour. Boil 5 minutes or until thick. Seal. Makes 5 pints.
Layer vanilla wafers and bananas. Combine all other ingredients in top of double boiler. Cook until thick. Pour over bananas and wafers.
Drain pineapple and blueberries--reserve juice. Add water to reserved juice to make 4 cups. Dissolve jello in hot water. Add juice/water mixture to jello. Reserve 2 cups jello mixture for topping. Add pineapple and blueberries to remaining jello. Chill until firm. Prepare dream whip according to package directions. Chill remaining jello until egg white consistency. Combine this with dream whip and nuts. Spread over firm jello. Serves: 16.
Chop the onion fine and saute with bacon. Add pork and beans, brown sugar, catsup, Worcestershire sauce and mustard. Stir now and then while continuing to simmer. Cook 45 minutes over charcoal coals or turn out into casserole and bake indoors 45 minutes at 350°.
Beat eggs, add sugar, syrup, salt, vanilla and butter. Beat well, then add pecans. Put in unbaked pie shell. Bake 50 to 60 minutes at 350°. If using deep dish pie shell, will make one.