HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs slightly and add sugar, Karo, pecans, vanilla and salt. Mix well and pour into uncooked pie shell. Bake in slow oven about 1 hour (I use 325° and bake about 1 hour and 5 minutes). Cool on wire rack.
Melt butter. Pour peaches into empty dish. Pour 1 box of cake mix on top of peaches. Evenly drizzle butter over dry cake mix. Bake at 400 degrees until cake mix is browned. May substitute cherry, blueberry, pear, or blackberry.
In skillet, cook onion and pepper in butter. Stir in chili and corn and bring to a boil. Add cheese; stir to melt. Put into greased 11 x 7 -inch baking pan. Prepare muffin mix according to package. Spoon dough in diagonal bands across top of casserole. Bake at 400° for 15 to 20 minutes.
Sift together all dry ingredients. Put all other ingredients in mixing bowl and mix at medium speed for 10 minutes. Cook at 350° for 1 hour or until golden brown.
Hollow out loaf of pumpernickel or rye bread; put mixture in center for dipping rye bread cubes.
Rub each pheasant with salt and pepper and place in baking dish. Place 2 slices bacon over breast of each pheasant. Add celery, onion, parsley, mushrooms and hot water. Cover and bake in moderate gas oven (350°) for 1 1/2 hours or until tender. Makes 4 servings.
Puree berries in a blender or food processor with orange juice and sugar. Pour into a metal bowl; freeze until mushy. Return to blender or food processor. Add egg white; process again until light and completely smooth. Pour into a covered mold or container; freeze until firm, at least 4 hours. Remove from freezer 15 minutes before serving to soften slightly. Garnish with fresh mint leaves. Makes 4 servings.
Mix together and bake in a 9 x 13-inch Pyrex pan. Sprinkle crushed potato chips on top. Bake at 375° for 1 hour.
Mix peanuts, sugar, Karo and salt together in microwavable bowl. Cover loosely with Saran Wrap. Microwave on High for 4 minutes. Stir; cook 3 to 4 more minutes; add butter and vanilla. Stir; cook 1 minute. Cover with Saran Wrap. Add soda; stir until mixture stops foaming. Pour on lightly greased cookie sheet. Let cool. Break apart and store.
Make a mixture of Italian dressing and soy sauce using as much of each to taste as needed for amount of fish you have. Fashion a "cookie sheet" out of heavy-duty foil and put on the grill grate.
Saute onion in 1 stick butter. Combine all ingredients and bake at 350 degrees for 45 minutes.
Combine meat, crumbs, half of process cheese spread, egg and salt. Pat out meat mixture to cover 12 x 10-inch rectangle of foil. Combine remaining cheese, rice and parsley; spread over meat. Roll up, starting at narrow end. Wrap securely. Refrigerate several hours or overnight (overnight is best). Cut roll into eight even slices; place in 9 x 13-inch baking dish. Bake at 350° for 30 to 40 minutes.
Dissolve lemon jello, orange jello and boiling water. Add cold water, bananas and crushed pineapple. Pour into 9 x 13-inch pan. Cover top with miniature marshmallows. Let congeal in refrigerator.
Mix all. Put into airtight container. Mix 2 to 3 teaspoons in cup of hot water.
In bowl, combine first 4 ingredients and 2 tablespoons onions. Shape into 4 oval patties. In skillet, cook patties until brown. Spoon off fat; add remaining ingredients. Cover and cook over low heat 20 minutes, stirring occasionally. Makes 4 servings.
Brown onion and garlic in olive oil. Add tomatoes, tomato puree and tomato paste. Add water to thin sauce, if desired. Add spices and baking soda. Simmer for a few hours. Serve over pasta or chicken Parmesan. Add meat or meatballs to sauce.
Mix lemon juice with the can of Eagle Brand milk. When thick, add Mandarin oranges, well drained. Whip cream and powdered sugar; spread over the filling. Sprinkle lightly with wafer crumbs and chill. Line pie pan with vanilla wafers.
Mix well. Cook on medium or medium-hot heat on stove burner. Use an iron skillet. Use no oil or grease on pan. Ladle mix onto pan and smooth down into thin, flat pancake shape, 8 or 9-inches in diameter. Flip once. Throw first shell away, as it will be the one to clean out the surface of the pan.
Blend all ingredients together. Coat with paprika on wax paper. Roll on wax paper. Makes at least 8 long rolls. Serve with Ritz crackers.
Cook and drain sausage; add spinach and mix. Roll out bread. Spread sausage and spinach mix over bread, leaving 1 to 2-inch border on all sides. Spread cheeses, mushrooms and olives over sausage and spinach mix. Pinch sides of loaf to seal. Place on cookie sheet, seam side down; brush with oleo. Bake at 400° for approximately 20 to 25 minutes. Have a salad to go with this. Serves 4. This is a "Must". Enjoy.
Mix in order given. Bake in greased loaf tin. Bake at 375° for 50 to 60 minutes or until toothpick comes out clean.
Mix green beans and corn, pour into greased casserole dish. Mix soup, sour cream, cheese, onion and salt; spread over vegetables. Mix melted butter with crushed crackers and almonds; spread over top. Bake uncovered at 350° for 45 minutes.
Cook squash and onion 6 minutes on High in microwave. Mix sour cream, dressing mix and bacon bits. Add to squash and onion. Add egg mixture. Top with cheese and then stuffing mix. Dot with margarine. Bake at 350° for 30 to 45 minutes.
Cream the butter and sugar. Add eggs, one at a time, beating after each. Mix the flour and cocoa. Add alternately with the milk and syrup. Add the vanilla; beat thoroughly.
Brown meat and onion together; cook noodles as directed on package. Put meat, onions and rest of ingredients except cheese in with noodles and let simmer 15 to 20 minutes. Put 1/2 of this mixture into roaster and dice half of cheese on top. Add rest of mixture and dice rest of cheese. Bake at 325° covered for 2 hours.
Dissolve yeast in lukewarm water and set aside. Dissolve shortening, sugar and salt in boiling water. Add beaten eggs and mix well. Add the two mixtures alternately to flour; mix well. Let rise in warm place until double in bulk.* Roll out on lightly floured pastry sheet about 1/2 to 1/4 inch thick. Cut in various shapes. Dip each piece in melted margarine (takes 3 sticks margarine). Place in layers in 2 greased tube pans. Let rise again until double in bulk. Bake 45 minutes at 325°. Let cool about 10 minutes in pan before removing. Do not cut to serve; serve whole and pull apart servings by hand.
Mix all ingredients together. Pour into a loaf or square pan (9 x 9-inch). Bake at 325° until done.
Put all ingredients, except butter and vanilla, in a 3-quart saucepan. Cook over medium heat until sugar dissolves. Continue to cook and stir only a few times until mixture reaches soft ball stage on candy thermometer. (Maybe just a little longer.) Remove from heat. Add butter and vanilla. Beat until it thickens and loses its shiny look. Add nuts. Pour into a buttered 9-inch square pan to set.
Place onion, tomatoes and lettuce in large salad bowl. Toss in cheese. Toss again with dressing and Tabasco. Remove 10 to 12 whole Doritos chips from bag and crush remaining chips into small pieces. Add crushed chips to salad. Reserve a few slices of avocado and add remaining slices to salad. Brown meat; drain off grease and toss with beans, salt, corn and chili powder. Simmer 10 minutes then add to salad and toss. Decorate top of salad with whole Doritos chips and avocado slices. Serve immediately. Serves 6 as a main dish or 12 as a salad course.
Combine flour and baking soda in a small bowl. Beat butter, peanut butter, sugars and vanilla in a large mixer bowl until creamy. Beat in eggs. Beat in flour mixture. Stir in 1 cup of morsels and oats. Freeze until slightly firm, but not hard.
In a large bowl, combine jello and hot water. Add the pineapple and cherry pie filling. Pour into an 8 x 10-inch glass dish. Chill until set. Soften the cream cheese and mix well with the sugar. Blend in the sour cream and vanilla. Spread over the jello mixture. Sprinkle with nuts. Serves 6.
Mix all, except cornbread mix, in bowl. Add cornbread mix (or make your own cornbread) to mixture. Grease a 9 x 13-inch pan and heat in oven. Bake (using metal pan) 30 minutes at 400°. Or bake (using glass pan) 25 minutes at 400°. Great as brunch muffins.
Let stand until cold; roll in balls and then in sugar and bake. They should crack on top when baked (or you can roll them out and cut out with a cutter).
Mix first four ingredients together, then add juice, oil, egg and vanilla. Fold in cranberries. Grease the loaf pan. Bake at 350° for 55 to 60 minutes.
In a saucepan, mix gelatin, sugar and salt. Drain oranges. Stir syrup into gelatin mixture. Place over low heat. Stir constantly until gelatin and sugar are dissolved, then remove from heat. Add lemon juice, cranberry sauce, diced celery and chopped nuts. Arrange orange sections in mold. Pour mixture over. Refrigerate until firm. Serve plain or top with mayonnaise thinned with fruit juice.
Layer of broccoli, layer of Pepperidge mix, layer of Parmesan cheese and layer of soup. Bake in oven at 300° for 1 hour or 350° for 1/2 hour.
Brown onions. Mix all ingredients, except sour cream. Heat; add sour cream last.
Cook roast at least 8 hours in crock-pot on low heat until tender. Discard liquid, fat and bone. Shred meat; return to crock-pot and add sugar and chili sauce. Stir well. Reheat on low 2 to 3 hours, or until ready to serve. Makes approximately 24 sandwiches.
Preheat oven to 325°. In a food processor, combine crumbs and butter and process until well blended. Press into bottom and about 1-inch up sides of a 9 1/2 or 10-inch spring-form pan. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in eggs, 1 at a time. Beat in vanilla and heavy cream; beat 3 to 4 minutes. Fold in 1 1/2 cups cut up Snickers pieces. Turn into crumb-lined pan. Bake 1 hour and 15 to 25 minutes or until cheesecake is almost set but center still jiggles slightly. Let cool to room temperature. Sprinkle remaining candy pieces over top of cheesecake. Refrigerate at least 4 to 5 hours before serving. Run a knife around edge of pan to loosen cake and remove spring-form side of pan. Drizzle warm topping over cake. Serves 12 to 14. Can do ahead.
Beat butter and sugar until creamy. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, soda and salt. Stir alternately with sour cream into sugar mixture. Stir in dates.
Cook until clear the sugar, cornstarch and water. Add the jello and food color. Set aside to cool. Mix together flour, margarine and cold water. Pat into pie pan; prick with fork. Bake at 350° until brown; cool. Arrange strawberries in bottom of cooled crust. Drizzle jello mixture over berries and refrigerate. Serve with whipped cream on top.
Cook broccoli according to directions, drain well. Dice 3/4 stick butter and add Velveeta. Spread on top of broccoli. Crush Ritz crackers and brown in 1/4 stick oleo. Sprinkle on top of cheese and oleo. Bake at 350° for 30 minutes. Double for large casserole.
Combine cake mix, pudding mix, milk, eggs and chocolate chips in a large bowl. Mix by hand until well blended (about 2 minutes). Pour into a greased and floured 10-inch Bundt pan or tube pan. Bake at 350° for 50 to 55 minutes or until cake springs back when lightly pressed. Do not overbake. Cool 15 minutes in pan. Remove from pan and continue cooling on rack. Sprinkle with powdered sugar or drizzle with chocolate glaze, if desired.
Mix together and shape into balls. Bake at 350 degrees for 20 minutes.
Heat all ingredients except first 2. Pour sauce mixture over cabbage and onions. Let stand in refrigerator until cool. May be stored in refrigerator 2 to 3 days.
Mix sugar with eggs. Add butter; mix well. Add dates and nuts. Sift flour, baking powder and salt together and add to egg mixture. Mix well; pour into greased and floured pan (7 x 11 x 1 1/2-inch). Bake in moderate oven (350°) for 30 to 35 minutes. When cool, cut into 1-inch squares. Roll in powdered sugar.
Mix together everything except soup and cheese. Put in refrigerator overnight in 9 x 12-inch dish. Add soup in a.m. Bake at 325° for 50 minutes. Add cheese last few minutes.
Cook onion in butter until tender (not brown). Add noodles, broth, lemon peel, Accent and salt and bring to a boil. Cover and cook over low heat until noodles are done. Stir in sherry, sour cream and chicken and heat through. Sprinkle with almonds and parsley. Serve immediately. Serves 6.
Combine all ingredients in a large mixing bowl. Form mixture into 6 to 8 patties; layer patties in aluminum foil and refrigerate to firm them up. Broil, grill or bake to desired doneness.
Mix together cream cheese, chives and onion. Spread on ham slice and roll tightly. When done, refrigerate ham roll-ups for at least 1 hour. Slice into 1/2-inch slices. Put on plate and serve as is or with crackers.
Mix well and put 1/4 cup into coffee mug and fill with boiling water. Add marshmallow or whipped cream, if desired. Good for Christmas gifts.
Place flour in large glass bowl. Make a well. Pour in yeast and water. Gradually stir flour into water. When well mixed, beat with rotary beater until smooth. Cover lightly. Place in draft free area. Ready to use after 24 hours. Makes 4 cups.
Preheat oven to 450°. Sprinkle trimmed chops with salt and pepper. Brush chops all over with 2 tablespoons salad dressing. Combine cabbage and carrot in 2-quart casserole. Drizzle remaining dressing over top. Toss together. Spread mixture evenly in bottom of dish. Arrange chops on top. Cover with aluminum foil. Bake for 30 minutes, or until chops and vegetables are tender.
Put tomatoes in a blender; blend to make 2 cups. Add soup and blend. Add cream, salt and pepper; blend. Serve in iced bowls with dollops of sour cream. This will keep well in the refrigerator for 4 or 5 days. Serves 6.
Cook noodles according to directions. In large skillet, saute ground beef, onion, salt and pepper. Drain excess fat. Stir in sauerkraut, soup, caraway seed and pimento. Gently fold in noodles and pour into greased 2-quart casserole. Bake at 350° for 35 to 45 minutes.
Heat the griddle at medium, making sure it is hot enough by splashing a drop of water. If it sizzles fast, that means it is hot enough. Mix the flour, milk, egg, salt, oil, sugar and baking powder together. Pour in 4 circles on griddle; flip when they have bubbles. You can put chocolate chips on them, if you want, before flipping.
Fry pork chops. Put in a baking pan. Mix soup with water. Put broccoli over pork chops. Pour soup over them. Bake 30 minutes. The last 10 minutes, sprinkle Cheddar cheese over it.
Preheat oven to slow (250°). Grease and flour tube pan with removable bottom. Set pan aside.
Heat vegetable oil and butter in heavy skillet. Saute chicken breasts over medium-high heat for 5 to 10 minutes each side. Transfer to plate and keep warm. Add green onions to pan and cook gently for 1 minute. Stir in 2 tablespoons vinegar, then quickly stir in 1/2 cup cream. Boil gently for 1 minute. Add salt and pepper to taste. Spoon over warm chicken breasts and serve.
Chop and mix together the vegetables. Make a dressing of the sugar, vinegar, water, salt and celery salt. Bring dressing to a boil for 1 minute. Let cool. Mix dressing with cabbage mixture. Pour into containers and freeze. Allow to thaw slightly before serving.
Mix Miracle Whip, flour and seasonings in medium saucepan. Gradually stir in milk, onions and pimientos. Cook, stirring occasionally, over medium heat for 5 minutes or until thickened. Reduce heat to low. Stir in turkey, peas and mushrooms. Cook 5 minutes. Serve over rice, toast or biscuits.
Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add sifted dry ingredients in thirds alternately with milk, beating until smooth after each addition. Fold in lemon rind. Turn into a greased, foil-lined 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour.
Cook pasta according to package instructions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, cheese, olives, oil, salt and garlic powder. Drain pasta; add to the tomato mixture. Toss to coat.
Soften cheese; blend in milk, dried beef, green pepper, onion flakes, garlic salt and sour cream. Place in 8-inch pie plate. Sprinkle chopped pecans over cheese mixture. Bake for 25 minutes at 350°. Serve on little crackers.
Cook squash, onion and carrots in salt water for 5 minutes, then drain. Combine soup and sour cream. Stir in carrots, squash, onion and salt to taste. Combine stuffing and butter.
Line roast pan with foil. Place roast in foiled pan. Spread cream of mushroom soup on the roast, then sprinkle dry onion soup on the roast. Add 1 cup of water to bottom of the pan. Cover with foil. Bake at 350° for 3 hours.
Combine ingredients and spread mixture evenly over tortillas. Roll up and refrigerate in plastic wrap until ready to use. Slice and serve.
Cook rice and broccoli by directions on the package. Grease a 1 1/2-quart casserole dish. Mix all ingredients together and put into casserole dish and top with cheese. Bake at 350° for 35 to 45 minutes.
Mix sunflower seeds, broccoli, green onions and raisins. Then mix mayo, sugar and vinegar. Combine and add Bac*Os.
Put apple pie filling in bottom of loaf pan. Then put half of cake mix on second layer. Spread butter on cake mix. Make sure all the butter covers the cake mix. Bake at 350° for 30 to 35 minutes or until it browns.
Pare and slice eggplant and onion and slice the pepper. Brown in frying pan with vegetable fat. Place the brown vegetables in a greased casserole, alternating with the tomatoes (sliced). Season each layer with salt and pepper. Bake in a 400° oven for 40 minutes.
Heat oven to 450°. Arrange ribs in 13 1/2 x 3/4-inch baking dish. Roast ribs for 30 minutes; drain. Reduce oven temperature to 350°. In a 1-quart saucepan, stir together ketchup, chili sauce, sugar, mustard and seasonings. Cover; simmer over low heat for 15 minutes, stirring occasionally. Pour half ketchup mixture over ribs. Layer with half onion and lemon slices. Bake at 350° for 30 minutes. Top with remaining sauce, onions and lemons. Cover with foil. Continue baking 30 minutes. Garnish with celery leaves, if desired. Makes 8 servings.
Mix together all ingredients and bake at 350° for 40 minutes in 13 x 9-inch pan.
Prepare cake mix as directed on package. Pour batter into 2 (8 or 9-inch) cake pans. Bake as directed; cool 10 minutes. Remove from pans. Cool completely. Place cake layers top side up back in the clean pans. Prick each layer with fork at 1/2-inch intervals. Pour 1 cup boiling water over raspberry Jell-O in a bowl and stir until gelatin is dissolved. Spoon over one layer. Repeat with lime Jell-O on second layer. Refrigerate up to 4 hours. Dip 1 layer in pan into warm water 10 seconds, invert on plate gently shaking to loosen. Remove pan; spread one layer with 1 cup whipped topping. Repeat process for second layer inverting on top of first layer. Remove pan; frost with remaining topping. Refrigerate. Garnish with flattened gumdrops cut to resemble holly.
In large skillet, heat oil and brown beef. Add tomatoes, carrots, onion, salt, pepper and garlic. Simmer, covered, stirring occasionally, 1 1/2 hours or until beef is tender. Stir in flour blended with water. Serve over egg noodles.
Pat out burgers and sprinkle skillet with salt. Place burgers in hot skillet. Cover with chili powder and a generous amount of hot sauce. Sprinkle lightly with soy sauce and fry.
Melt shortening or oil in a large thick pot; place on medium hot burner and add deboned chicken. Cook until meat has lost all pink color. Add sausage and cook until hot. Add onions, pepper, salt and black pepper. Reduce heat to medium low and cover pot. Cook until very dark, stirring and scraping bottom of pot often. Add Worcestershire sauce and stir around. Pour in the water and bring to a boil. Add rice and bring back to a boil. Reduce heat to a simmer until moisture is absorbed by rice. Let stand for 18 minutes in pot. Makes 6 servings.
Combine eggnog and softened ice cream in punch bowl. Slowly add chilled Sprite. Dust lightly with nutmeg. Serves approx. 40 people.
Mix white sugar, brown sugar, salt and meal together. Add all the spices equally, except ginger (add less of it) to the mixture. When the mixture is a light to medium brown color, you will know you have the right amount of spices. Add all the rest of the ingredients to it and put it on the stove. Cook and stir constantly until it starts bubbling real big, then pour it into an unbaked pie shell. Put in a preheated oven at 325°. Cook for 45 minutes or until done.
Put all ingredients into mixing bowl. Beat 12 minutes. Pour into a greased pan. Put into a cold oven and bake at 325° for 1 to 1 1/2 hours.
Mix all together and pour over berries in an unbaked pie shell. For 9-inch pie shell, bake at 350° for 30 minutes.
Mix in large bowl. Bake in 9 x 13-inch cake pan, greased, at 350° for 40 minutes (20 minutes for cookie sheet).
Cream sugar with oleo. Add egg yolks and vanilla. Mix. Add flour until just crumbly mixed. Press into unbuttered 9 x 13 pan. Bake at 350° until slightly browned, about 15 minutes or so. Frost with chocolate powdered sugar frosting and sprinkle with chopped nuts.
Preheat oven to 375°. Melt butter in baking dish in oven. Remove. Stir in garlic, creamer, soup, 1/2 of Parmesan cheese and seasonings. Stir to combine. Gently stir in broccoli and pasta. Sprinkle remaining Parmesan cheese over top. Bake 45 minutes or until bubbly.
Mix the cream cheese, sour cream and Cool Whip. Mix in powdered sugar and lemon juice. Last, add the well drained and washed grapes.
Then add to mixing bowl and mix well. Grease and flour 13 x 9-inch pan. Bake at 375° for 35 minutes. Frost with chocolate butter frosting. Place pecan halves on top.
Put all ingredients in a blender and blend for 1 full minute. Pour into 10-inch greased pie tin. Bake at 350° for 45 minutes. Makes its own crust.
Put roast in crock-pot and pour sauce with seasonings over it. Add enough water to come within 1-inch of the top of the roast. Cook on high all day. Eat with hard rolls and use sauce for dipping sandwich.
Split chicken breasts lengthwise and pound thin between two sheets of waxed paper. On another sheet of waxed paper, combine flour, dried mint, salt and pepper. Lightly dredge the pounded chicken breasts in mixture. Shake off excess flour.
Cut chicken breasts into quarters; heat oil in frying pan and brown chicken well. Add onion, green pepper, garlic, chili powder and cumin. Saute 2 minutes until onion is soft; stir in rice, water and salt and bring to boiling. Transfer to stew pot, cover, reduce heat and simmer 5 minutes. Stir in shrimp and tomatoes. Return to simmering, cover and cook 15 minutes. Add crab and okra and cook 5 minutes longer. Stir in chopped parsley just before serving.
Mix cake as directed on package. Pour 1/2 of batter in 9 x 13-inch cake pan. Bake at 350° for 20 minutes. While cake is baking, melt together milk, caramels and butter. Cool and pour over first 1/2 of cake then sprinkle with chocolate chips and pecans. Pour remaining batter over top and bake additional 20 to 25 minutes.
Combine eggs, potatoes, Crisco, sugar, salt and yeast and mix well. Add warm milk and flour to make soft dough. Alternate flour and milk until dough is soft and elastic. Allow to rise. Work down. Make into cloverleaf rolls. Bake after second rise at 350° for 7 to 10 minutes.
Pour boiling water over margarine, sugar and salt. Blend and cool. Add egg. Dissolve yeast in lukewarm water and add to first mixture. Add flour and blend well. Cover and place in refrigerator for 4 hours or overnight. Keeps 7 - 10 days in refrigerator. About 2 hours before using roll into desired shapes, tea rolls, cinnamon rolls, etc. Place in greased pans and allow to rise until double. To make cinnamon rolls, flatten to rectangle about 10x13 inch. Spread with 1/2 cup margarine or butter. Top with cinnamon and sugar in desired amount. Bake at 375 degrees for 15 to 20 minutes.
Pour 3/4 cup of butter or margarine in a bowl. Pour 1 cup of sugar on it. Put 2 eggs in it and stir, then you put 1 teaspoon vanilla and 2 1/2 cups flour. Stir again. After that, put it in your icebox for 1 hour, then cook them at 375°.