HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread dough in 12-inch pizza pan. Bake at 325° for 15 to 20 minutes. Cool. Blend cheese, vanilla and sugar. Spread on baked dough. Add fruit of your choice, arranging in a circle, beginning at the center and working out. Bananas, kiwi, blueberries, strawberries, peaches or apples work well. Dip fresh fruit in lemon juice to keep from turning brown.
Mix well. Use 2 teaspoons of mix per cup of water. Good hot or cold.
Brown meat, onion and pepper; drain off fat. Add remaining ingredients. Cover; simmer for 1 hour. Add extra water, if needed.
Freeze bread. Work with 2 slices at a time, keeping remainder in freezer. Cut off crust and cut into 4 strips. Dip each in butter and then coat with cornflakes and Parmesan cheese mixture. Bake on greased cookie sheet at 350° until browned. The only difficult part is cooking long enough to be crisp without burning.
Brown beef in hot oil; add garlic and cook until yellow. Add soy sauce, salt and 1/4 cup water; cook 45 minutes. Add vegetables; cook 10 minutes. Stir in cornstarch blended with 1 cup water. Add tomatoes and cook 5 minutes. Serve over hot fluffy rice. Yield: 4 servings.
Blend sugar, milk, cocoa and oleo in saucepan. Boil this mixture for 3 minutes. Remove from heat. Add peanut butter, vanilla and oatmeal. Stir mixture and drop by spoonfuls onto tinfoil.
Slice onions and tomatoes about 1/2-inch thick and place in layers in a greased casserole with potatoes, celery and carrots. Sprinkle each layer with salt, pepper and paprika; add fat (this could be 4 strips of bacon), cover and bake at 375° for 1 hour or until tender.
Melt butter and cool to lukewarm. Add sugar; beat well. Add beaten egg, vanilla and dry ingredients, sifted together. Drop by teaspoonful on greased pan. Bake at 350° for 16 to 18 minutes.
Cream butter and sugar; add eggs, mixing well. Stir in milk. Combine dry ingredients and mix in. Drop mixture from spoon onto cookie sheets; spread with spatula. Bake at 350° for 10 minutes or until nicely brown. Remove from sheet immediately and cool on wax paper. Makes 4 dozen.
Blend lemonade, Cool Whip and condensed milk together. Pour into graham cracker crusts. Makes 2 pies.
Wash chops; season with herbs and spices. Dip into eggs; roll into crumbs. Place into greased baking dish. Cover and bake for 1 hour at 400°. Turn once at halfway point.
Wash and prepare snow peas (I break the large ones in two). Dice onions. Prepare flowers of broccoli. Blend. Store in fridge.
Season chicken, then brown in butter. Remove from pan. Add soup and wine to drippings. Add remaining ingredients. Heat to boiling. Pour over chicken in a casserole dish. Cover and bake at 350° for 30 minutes. Uncover and bake another 30 minutes, then serve.
Mix first 8 ingredients above and simmer until thickened. In greased 9 x 13-inch pan, layer with cooked noodles and cheese, alternately. Sprinkle Parmesan cheese on top. Bake at 350° for 30 minutes.
Remove pits from peaches and cut into chunks. Place all ingredients in blender; blend until desired consistency. Enjoy!
Spray an 8-inch baking dish with Pam. Layer onions, carrots and celery in bottom of dish. Mix tomato sauce, mustard, oregano, garlic, salt and pepper. Pour 1/2 of sauce in separate bowl. Add water to remaining sauce and pour over vegetables. Lay fish over vegetables and sauce. Pour sauce in separate bowl over fish fillets. Bake for 45 to 50 minutes at 350°, uncovered. Makes 4 servings.
Cut chicken into 1/2 inch cubes. Add salt, egg white and cornstarch. Mix thoroughly by hand. Heat oil to 400° on wok. Deep fry chicken 2 minutes; remove and drain. In same oil at 325°, deep fry walnuts in strainer until golden brown; set aside. Drain oil from wok. Reheat 2 tablespoons oil in wok to 350°. Stir-fry red and green peppers 1 minute. Remove. Reheat 2 tablespoons oil in wok to 300°. Add bean sauce, stir 3 minutes. Add sugar, stir 1 minute, then add stock and sherry. Stir until dark brown. Turn up heat to 425°. Pour in chicken and peppers. Stir-fry quickly 1 minute. Remove to platter. Sprinkle fried walnuts over chicken and serve.
Cut green beans into 1-inch pieces; cook in saucepan, covered, in small amount of boiling salted water until tender, 15 to 20 minutes. Drain.
Place chips on plate. Shred cheeses on top. Place in microwave on Medium-high setting for 1 minute. Remove and add remaining ingredients to taste.
Melt butter in a 9 x 13-inch baking dish. Layer ingredients in order. Bake at 325° for 20 minutes. Cut into squares.
Steam broccoli until tender. Cook rice as directed on package. Cook onion, soup and butter until onion is tender. Pour rice into casserole dish; top with broccoli and soup mix. Top with Cheez Whiz. Bake at 350° until cheese is melted.
Beat eggs slightly. Add remaining ingredients. Mix thoroughly. Fill baked pie shell. Bake at 425° for 10 minutes, then at 350° for 35 or 40 minutes.
Mix flour, baking powder and salt. Cut in cold butter slices, then squish by hand to mix until fluffy. In separate bowl, beat egg and milk together. Stir into flour mixture, forming a sort of pastry dough. Roll dough into log and cut into 20 slices. Heat electric skillet to 340° ("pancake"). Cook each slice 3 to 4 minutes on each side. Sprinkle with cinnamon-sugar after first turn on griddle. Use no oil. Makes 20 cakes.
Combine dry ingredients. Add oil, eggs and pumpkin and beat 2 to 3 minutes until well blended. Add chocolate chips and walnuts. Bake in ungreased pan at 325° for 45 to 60 minutes.
Brown ground beef, onion, carrots and green peppers in butter. Add mushroom soup and milk. Bring to a boil. Pour over potatoes. Bake at 350° for 1 hour.
Combine corn, celery, carrots, onion, crumbs, eggs, butter, milk, hot pepper sauce and salt, mixing well. Pour corn mixture into greased 8 x 8 x 2-inch baking dish. Bake at 350° for 20 minutes. Sprinkle with cheese and bake until golden brown. Yields 6 servings.
Melt shortening in pan over low heat; cool. Add sugar, molasses and eggs; beat well. Sift together flour, soda, spices and salt; add to mixture. Chill overnight.
Bring the ingredients to a boil except for the carrots, onion and green pepper. Cool and pour over carrots, onion and green pepper and let stand overnight in refrigerator.
Brown the onions until glassy, then add the ground meat (beef and pork) until fully cooked. Season with the celery salt and poultry seasoning. Pour off excess grease from pan. Add the crushed saltines and mix together, adding the water bit by bit to moisten the crackers and melt them into the meat. Place the bottom crust into a 9-inch pie plate and pour in the cooked meat mixture. Cover with the top crust. Brush with egg white if desired for a browner crust. Bake in a 375° oven for approximately 20 to 30 minutes, depending on how brown you prefer your crust. Serve with ketchup on the side. Tortiere is traditionally served during the winter holidays, and is an absolute "must" on Christmas Eve and on New Year's Eve. Joyeaux Noel!
Heat oven to 350°. Combine all the ingredients together until well blended. Bake for 1 hour.
Beat milk, vanilla, margarine and cream cheese until smooth. Slowly add sugar until mixed. Put on already cooled cake.
Saute onions and green peppers in butter. Add remaining ingredients, except bacon. Simmer on low heat until hot. Do not boil. Ladle into bowls. Sprinkle with bacon. Serve with crusty rolls. Enjoy.
Grease baking dish and put in rhubarb and water. Mix oats, sugar, cinnamon, flour and butter until crumbles. Spread over rhubarb. Bake at 350° for 45 to 55 minutes or until top is golden brown.
In small bowl, stir together 1 3/4 cups flour, baking powder and salt. Cream margarine and sugar until light and fluffy. Add egg, milk and vanilla. Add milk mixture to flour mixture, stirring just until dry ingredients are moistened (batter will be lumpy). Toss berries with remaining 1 tablespoon flour; fold into batter. Spoon into 12 greased muffin cups. Bake in preheated 425° oven 25 minutes or until evenly golden brown.
Sterilize the jars by boiling 20 minutes. Wash cucumbers (2 to 4-inches long) and pack into jars tightly. Add 2 heads dill and 1 clove peeled garlic to each jar. Combine vinegar, salt and water; heat to boiling. Pour over pickles. Add to top of filled jars, 1 teaspoon alum. Adjust lids. Process in boiling water bath 10 minutes. Remove jars from canner and let cool. Makes 7 quarts.
In a large bowl, beat egg whites until fluffy. Add egg yolks; beat. Add lime juice; beat. Add milk; beat. Pour into a graham cracker crust and chill. Will set better if baked in oven approximately 5 minutes at 350°.
Cream sugar and shortening; add eggs, milk and vanilla. Stir in dry ingredients	and mix well. Chill dough in spring house for 30 minutes. Bake in hot oven at 350° for 10 to 12 minutes.
Mix dry ingredients. Cut butter in dry ingredients with fork or pie blender. Beat egg and milk together. Dust blueberries with 1 tablespoon flour. Add egg and milk to dry ingredients; fold in blueberries. Grease and flour bread pan. Pour into bread pan and sprinkle with 2 tablespoons sugar. Bake for 1 hour at 375°. Take out of pan and cook on rack.
Mix sugar, margarine, salt and milk; bring to a boil. Boil slowly for 3 minutes. Let cool. Add 1 box powdered sugar. May add a little water or coffee to make it spread easier.
Cream mayonnaise and cheese well. Add the rest of the ingredients. Serve with bagelettes, crackers.
Combine corn syrup and sugar in medium saucepan and bring to a slow boil. Add peanut butter and stir until melted. Pour over cereal and mix until completely coated. Press cereal mixture in a greased 9 x 13-inch pan.
Cook chicken and water; bring to a boil. Reduce heat and simmer, uncovered, 45 minutes or until chicken is done. Remove chicken from broth; set aside to cool. Strain broth, if desired, and transfer to a large container; set aside. Bone and chop chicken; set aside.
Spread in 9 x 13-inch pan; bake 5 minutes in 250° oven. Cool completely.
Mix all ingredients together, except vanilla. Boil fast for 2 minutes from boiling point. Add vanilla. Beat for 5 minutes.
In a 1 1/2-quart microwave glass casserole, stir together sugar and corn syrup. Microwave on High 4 to 5 minutes. Mixture should come to a vigorous boil in all areas and boil about 1 minute and 15 seconds.
Mix beef, 1/3 cup of sauce and remaining ingredients. Spread in ungreased loaf pan. Spread remaining sauce over loaf. Bake at 350° for 1 1/4 hours.
Fry bacon and onion together until bacon is crisp and onion is soft. Place all beans into large baking dish; mix well. Add sugar, garlic and bacon-onion mixture. Mix well. Bake for 1 hour at 350°.
Spread cream cheese on a serving dish (10 to 12-inch dish). Spread shrimp on cream cheese. Cover with cocktail sauce and sprinkle with Cheddar cheese, then green onions. Refrigerate until ready to serve. Serve with crackers.
Mix all together. Put in a 9 x 13-inch pan. Sprinkle top with crushed cornflakes and slivered almonds. Bake at 350° for 30 minutes.
Cover bottom of 1 1/2-quart baking dish with whole vanilla wafers. Pour Eagle Brand milk into a mixing bowl. Add lemon juice, stirring until thickened. Add fruit cocktail, bananas and nuts. Pour on the wafers. Cover with Dream Whip. Refrigerate until ready to serve. Cut into squares.
Combine all ingredients. Pour into a 2-quart casserole. Bake, uncovered, at 350° for 40 minutes.
Beat the cream cheese, 1 tablespoon milk and sugar in a bowl with a wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of the whipped topping. Spread evenly in bottom of the crust. Press strawberry halves into cream cheese layer, reserving several for garnish, if desired. Pour 2 cups milk into bowl. Add pudding mixes. Beat with a wire whisk 1 minute or until thickened. Gently stir in 1 cup of the whipped topping. Spoon over strawberries in the crust. Refrigerate 4 hours or until set. Garnish with remaining whipped topping and reserved strawberry halves. Makes 8 servings.
Melt cheese in saucepan. Add the sour cream and mayonnaise. Stir to mix well. Pour over new potatoes, asparagus, broccoli or boiled small onions.
Combine the first 9 ingredients in bowl; mix well. Mix salad dressing and orange juice in small bowl. Pour over salad; toss lightly. Top with egg quarters and croutons.
Cream shortening and sugar, add eggs. Mix thoroughly. Add oatmeal and raisins. Sift dry ingredients together. Add alternately with applesauce to creamed mixture. Bake at 350° for 20 to 30 minutes. Makes one dozen. Lightly oil muffin pan with cooking oil.
Blend butter, margarine, sugar and vanilla until creamy. Fold in oats, flour and salt, sifted together. Shape into balls, then crescents.
In blender, mix zucchini, oil, eggs and vanilla. In mixing bowl, mix sugar, flour, salt, cinnamon, baking soda and baking powder. Add blender mixture and mix well. Add nuts, if desired. Pour into 2 well greased and floured loaf pans. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean.
Parboil potatoes. Drain and place 1/2 in a greased 10 x 14-inch baking dish. Make a white sauce by melting margarine and adding flour, salt and pepper. Add milk and stir until boiling and thickened. Add cheese. Stir until melted. Pour 1/2 over potatoes in baking dish, add a layer of potatoes and the remainder of the sauce. Bake at 350° for 30 to 45 minutes or until browned.
Blend together Crisco and sugar. Slowly add water to reach the consistency you want. Add the almond last. If you plan to use liquid food coloring, adjust the amount of water you add to avoid a too thin frosting.
Preheat oven to 350°. Grease an 8 x 8-inch Pyrex pan. Peel and slice onions and separate into rings. Put into a medium sized saucepan and cover with hot water. Boil 1 minute. Drain well. Spread onions evenly in the 8 x 8-inch pan. Sprinkle with the parsley.
Cook rice as package directions. Add all other ingredients and stir until blended. Add rice to mixture. Put in casserole dish and bake at 350° for 30 minutes.
Place apples in a 2-quart glass dish. Combine flour, oats, sugar and cinnamon. Cut in butter until crumbly. Sprinkle evenly over apples. Bake at 350° for 30 minutes or until apples are tender or microwave 14 minutes until tender.
Peel potatoes and slice in round slices. Layer potatoes in a casserole dish. Layer pork chops. Add Campbell's Cheddar cheese soup (undiluted). Cover and bake in a 350° oven for one hour. (Sometimes the potatoes are too firm, so if you choose, you can boil the whole potatoes for a few minutes and then slice them after they cool, as you would for diced potato salad.)
Lutefisk is referred to by many, even Norwegians, as "the piece of Cod which passeth all understanding".
Boil potatoes for 15 minutes. Peel and cut into lengthwise sections. Place in buttered baking dish. Combine sugar, salt, butter and water in a saucepan. Boil for 3 minutes. Pour syrup over potatoes. Bake at 350° for 1 hour to 1 hour and 15 minutes. Baste occasionally with syrup mixture as desired.
Cook beef in a cold skillet on medium-high heat. Saute in its own fat until crumbly and pink color is gone. Drain off excess fat. Add onion, garlic salt, tomato sauce and olives to beef. Combine sour cream, cottage cheese and chilies. Crush tortilla chips slightly. Place half the chips on bottom of a well-greased 2 1/2-quart casserole dish. Add half the meat mixture, cover with half the sour cream mixture and sprinkle with half the grated cheese. Repeat layers. Bake in moderate 350° oven for 30 to 35 minutes until bubbly.
Mix crumbs with chicken broth and cream of chicken soup; let stand for a few minutes. Add chopped celery, onions and bell pepper. Add sage, salt, sugar, pepper, boiled eggs and butter. Pour into greased pan and bake at 400° for approximately 30 minutes or until lightly browned.
Roll out 1 loaf of defrosted dough to 10 x 14-inch size. Cook sausage with onion; drain. Sprinkle dough with oregano and garlic powder. Spread sausage mixture on top. Place pepperoni slices next to each other, covering dough, then do the same with the Provolone cheese. Lightly sprinkle Parmesan cheese. (I sprinkle Parmesan cheese on the dough before spreading the sausage mixture.) Roll like a jelly roll, turning ends under to seal and pinching seams. Brush with egg whites right before placing in oven (gives a finished look). Bake at 350° for 30 minutes or until golden brown.
Preheat oven to 350°. Saute onions in frying pan and brown ground beef; season with spices. Mix onions, ground beef and 1/2 cheese in a bowl. Dip tortillas in warm oil, just long enough to coat sides (soften the tortillas) and fill with one to two spoonfuls of meat mixture. Roll closed and place in 13 x 9-inch baking pan with seam down. Mix mushroom sauce and enchilada sauce; pour over rolled tortillas. Top with remaining cheese. Bake 30 to 40 minutes. Allow to cool 10 minutes before serving.
Mix eggs, oil and sugar. Add only 1 cup of the flour, add baking soda. Beat well. Stir in remaining 2 1/4 cups of flour, grated zucchini, vanilla and nuts. Pour mixture into regular sized greased bread loaf pans. Bake at 350° for 1 hour. Test with toothpick. Makes 2 loaves.
Butter casserole dish. Crumble 1/2 of crackers. Cut 1/2 margarine stick into small pieces and place over crumbled crackers. Layer chicken. Mix soups and sour cream together and pour over ingredients. Top with remaining cracker crumbs and dot with remaining margarine. Cook in oven at 350° to 375° until brown and bubbly.
Mix all ingredients. Serve with raw vegetables. If 16 ounces of sour cream is used, triple all other ingredients.
Put ingredients in bread machine in order given. Select "sweet bread" setting. Adjust baking control to medium. Start machine. Remove when done. After bread has cooled, top with glaze and colored sprinkles.
Mix first 5 ingredients together. Bake, uncovered, at 325° for 1 hour. Test for doneness as you would a cake. Sprinkle with small package of shredded Mozzarella cheese until melted.
Brown meat with onion and salt, pepper and garlic to taste. Spray Pam on bottom of baking dish.
Cook sugar and Karo over low heat until sugar melts and mixture starts to bubble. Remove from heat and add peanut butter. Add 6 cups of Rice Krispies; mix well. Press mixture into buttered 9 x 13-inch cake pan. Melt chocolate chips and butterscotch chips over low heat. Spread over Krispies. Cool and serve.
Boil potatoes; drain, then mash. Cook carrots. Brown ground beef and onion; drain. Mix carrots with ground beef and onions. Pour mixture in a casserole dish. Pour mashed potatoes over mixture and seal edges completely. Place cheese over top and bake at 325° until brown.
Preheat oven to 350°. In a small bowl, whisk together the oil, chili powder, oregano and cumin to blend well. Pulverize the tortilla chips in a food processor. Pour into a shallow bowl. Dip the chicken in the seasoned oil, then coat in the ground chips. Set on foil-lined baking sheet and bake for 45 minutes until browned and crisp outside and tender inside. Serve hot.
With an electric mixer, whip cream cheese and cream together. Spread cream cheese on bread slices and cut in half, then cut each half into three pieces. Also, cut bacon into 2 1/2 to 3-inch strips. Roll up halves, with filling on the inside. Wrap with a slice of bacon. Secure with toothpick. These can be frozen at this point. Bake until brown on one side; turn and brown on the other side. Bake at 300° for 3 to 5 minutes. Serve immediately.
Combine first 3 ingredients in saucepan and bring to a boil. Boil 2 minutes. Cool. Mix together cream cheese (room temperature) and baby food. Fold in Jell-O mixture and Cool Whip. Chill.
Cut biscuits into thirds. Wrap dough around cheese cubes. Fry for 2 to 3 minutes. Drain on towel. Makes 30.
Cook on top of the stove 1 1/2 hours. Seal in hot sterilized jars.
Put sugar in a cup. Add cream and let stand a minute to melt sugar. Fill cup with boiling water. Yields 3/4 cup.
Brown meat and next 4 ingredients in 10-inch skillet. Fry until brown. Push mixture evenly around skillet, forming ring. Spread undrained corn in center. Mix corn bread batter and pour evenly over meat and corn. Bake in hot oven (425°) for 20 to 25 minutes or until corn bread is done. Remove from oven; let stand 5 minutes. Turn upside-down on hot serving plate.
Boil water and sugar; cool. Add next 4 ingredients; mix well. Freeze in a covered flat container. When needed for serving, let set until slightly softened, 1 to 2 hours. Scrape frozen mixture into punch bowl to form slush. Add 7-Up and lemon juice; serve.
Scald and cool molasses, syrup, sugar, milk and shortening. Then add yeast, dissolved in warm water and rye flour. Add white flour to make a stiff dough. Place in greased bowl, cover with damp cloth. Let rise until double, about 3 hours.
Combine chicken cubes, soups, sour cream and mushrooms. Pour into slightly greased casserole dish. Cover with dressing (use in dry form.) Bake at 350° for 1/2 hour.
In saucepan mix ingredients with pineapple juice and cook until thick. Add more cornstarch if needed. Add meatballs, pineapple and green pepper. Cook until heated through.
Combine in 9 x 13-inch pan. Put chicken pieces on top. Sprinkle with 1 envelope onion soup mix. Seal tightly with foil. Bake 2 1/2 hours at 350°.
Soak marshmallows and pineapple overnight. Mix salad dressing and soft cream cheese. Next mix everything together. Freeze. Serve as desired.
In mixing bowl, thoroughly stir together flour, soda and salt; set aside. In large mixer bowl, cream together sugar, butter or margarine, eggs and vanilla until light and fluffy. Add flour mixture and buttermilk alternately to creamed mixture. Beat just until blended after each addition. Fold in nuts and cherries. Bake in greased, 9 x 5 x 3-inch loaf pan for 55 to 60 minutes at 350°. Remove from pan; cool. If desired, glaze with confectioners icing.
Moisten the cornstarch in water. Stir in 1/2 cup boiling water. Cook until thick and clear, then cool. Beat the egg whites until stiff. Add salt and sugar. Beat in the cooled cornstarch. Brown at 325°.
Saute onion in butter until tender. Add flour, salt and pepper; blend. Drain clams and add quantity of milk to juice to make one cup. Add liquid to flour mixture gradually, until thick. Add remaining ingredients except for bread crumbs. Place in shallow glass pie plate. Top with buttered bread crumbs. Sprinkle top with paprika. Bake until brown at 350° or about 20 minutes.
Melt butter in frypan and add required amount of water as seasoned stuffing package directions. Add seasoned stuffing to frypan and mix. Reserve 1/4 cup of stuffing mixture for final topping. Combine cooked broccoli, stuffing mixture and remaining ingredients. Place in a casserole dish and top with reserved stuffing. Bake at 350° for about 45 minutes.
Cream margarine and sugar. Add egg and mix well. Stir in flour, cinnamon, nutmeg, salt and baking soda (that has been dissolved in 2 tablespoons hot water). Fold in apples and nuts. Pour into greased 9-inch pie plate. Bake at 350° for 40 minutes. Serve with Caramel Sauce.
Mix all ingredients. Cook in heavy saucepan over low heat until thicker and syrupy. Will keep in refrigerator 1 week. Makes 1 1/2 cups of sauce.
Cream butter, sugar, brown sugar, eggs and vanilla. Sift baking soda, baking powder and flour. Add dry mixture to butter mixture. Stir in oatmeal, milk chocolate bars and chocolate chips. Bake in 375° oven for 8 to 10 minutes.
Slice top off French bread; scoop out center of bread and discard. Replace top and set aside. Combine remaining ingredients and mix thoroughly. Remove top from bread and place mixture inside loaf. Replace the top and bake on cookie sheet at 350° for 1 hour.
Combine fruit in medium bowl; spoon into 4 serving dishes. Top with yogurt; sprinkle with trail mix. Makes 4 servings.
Brown hamburger with onions and peppers. Pour off excess drippings. Add spaghetti sauce, sugar, mushrooms, Philadelphia cream cheese and cottage cheese. Bring to a boil and simmer.
Combine ingredients. Store in airtight container. For each serving, 1/3 c. mix into mug and add boiling water.
In skillet, heat olive oil and cook broccoli and carrots with basil and garlic powder until tender, stirring often. Stir in soup, milk and cheese. Add macaroni and turkey. Heat through, stirring often. Serves 4.