HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix thoroughly 1/2 cup soup, beef, onion, egg, bread crumbs, parsley and seasonings. Press firmly into 9-inch pie plate. Bake at 350° for 25 minutes; spoon off fat. Frost with potatoes. Top with remaining soup, cheese and bacon. Bake 10 minutes more until done. Makes one 9-inch meat pie.
Mix flour, sugar and walnuts. Cut butter into fine particles. Add vanilla and work by hand to form a ball and dough holds together. Chill 1/2 hour.
Cook chicken and debone; place in large casserole dish. Mix chicken soup and 1/2 cup water. Pour this over deboned chicken. Slice boiled eggs on top of this. Melt butter. Mix flour and milk; shake real well. Pour this over the first mixture; be sure to cover good. Pour 2 cups of broth over mixture. Bake at 325° for 1 1/2 hours. Turn broiler on to brown the top. Delicious.
Sift together all dry ingredients. Beat eggs; add milk and melted butter. Add corn, peppers, cheese and onion. Mix thoroughly. Pour into greased pan. Bake in 400° oven for 20 to 25 minutes or until brown.
Have butter soft. Cream and add cheese, then add salt and red pepper. Press through star cookie press. Bake at 375° until barely crisp.
Mix flour and sugar; set aside. Scald milk in top of double boiler (water boiling in bottom pan) on low heat. Add flour and sugar mixture. Stirring occasionally, cook for 7 minutes. Stir in two eggs (well beaten first) and vanilla; cook 3 minutes. Let cool.
Cream butter and sugar. Add eggs, flour, bananas, soda, salt, flavoring and nuts. Mix. Pour into prepared loaf pans. Bake 1 hour at 325° or until done.
Combine water, dry mustard and bouillon granules in a 2-quart casserole. Stir in rice and chopped green peppers. Cover with heavy-duty plastic wrap and microwave on High for 8 to 10 minutes or until liquid is absorbed. Let stand 3 minutes. Stir in chopped green chives. Fluff with a fork before serving. Yields 6 servings. Contains 97 calories per 1/2 cup serving.
Bring cream cheese, Blue cheese and butter to room temperature. Mix together. Add remaining ingredients. Shape into a log on wax paper. Refrigerate until firm. Before serving, cover with sliced almonds which have been toasted in oven with butter. Serve with your favorite crackers.
Crush graham crackers and mix with powdered sugar in bowl; set aside. Melt peanut butter and margarine in medium saucepan. Add to graham crackers and powdered sugar mixture. Mix well and pat into the bottom of 9 x 13-inch pan. Let set in fridge.
*You can use 3/4 cup brown sugar and 3/4 cup white sugar.
Mix last 3 ingredients. Pour over vegetables and let stand in refrigerator overnight. Salt can be added to taste.
Preheat oven to 375. Place pie crust upside down in a square baking dish or pan. Pour peaches over pie crust. Sprinkle cake mix over peaches. Slice butter over cake min. Bake in oven for 45 minutes until golden brown.
Cook asparagus slightly less time than package directions. Drain corn, reserving liquid. Stir flour into melted butter; blend well. Stir milk and corn liquid gradually into flour mixture. Bring to boil, stirring constantly. Add cheese, egg, parsley, salt and celery salt; stir well until mixture thickens. Add almonds. Remove from heat. Layer corn, asparagus and sauce in a greased 3-quart baking dish. Bake, covered, at 350° for about 20 minutes. Serves 6.
Cook spaghetti and drain. Mix beaten egg, butter and Parmesan cheese with drained pasta. Pat down in 9 x 13-inch pan. Top with cottage cheese.
Brown hamburger meat and onion; drain. Add mushroom soup and rice. Cover and simmer 20 minutes. Uncover and stir for a few minutes, topping with chow mein noodles. Soy sauce may be also used on top.
Cook rice to package directions. Transfer to bowl. Cover and chill. Add mayonnaise or salad dressing, celery, onion, mustard and salt to chilled rice. Mix well. Cover and chill. Stir in remaining ingredients before serving. Makes 6 to 8 generous servings. A great alternative to potato salad for picnics or family reunions.
Empty cake mix into a large bowl. Mix well with eggs, water and oil. In another bowl, mix candied fruit, raisins and walnuts in 2/3 cup flour so they don't sink to bottom of cake. Mix batter and fruit mixture together. Pour into greased and floured tube pan. Bake for 1 hour at 350° until toothpick comes out clean when inserted. Remove from oven. While cake is warm, drizzle with mixture of 1 cup of powdered sugar and a few tablespoons of warm water. Decorate top with maraschino cherries, pieces of green fruit from fruit mixture and walnuts.
Cream together the first six ingredients. Sift flour, cinnamon and salt together. Add alternately with part of the buttermilk to creamed mixture. Add vinegar and soda to the last part of the buttermilk and mix well. Add red food coloring to complete mixture and pour into pan. Bake at 350° about 30 minutes, or until toothpick inserted comes out clean.
Saute onion and bell pepper. Grease glass dish. Pour ingredients in (except 1/2 of the cracker crumbs and 1/2 cup cheese). Mix well, then add remaining topping. Bake for 30 minutes.
Start your food processor and then put in garlic. As soon as garlic is minced, put in chickpeas, lemon juice, salt, tahini and cold water. Blend until smooth. Add more cold water if you want it thinner. Empty contents into a shallow 6-inch wide bowl. Smooth contents. Sprinkle with paprika and cumin, then drizzle oil over it. Best served at room temperature. Dip with pita bread.
Blend peppers, onions, garlic, cumin and cilantro with a small amount of tomato juice from your can of tomatoes. Blend in blender until your cilantro is well blended. Put tomatoes in and blend for 10 to 20 seconds. You don't want it real mushy. Cook in a pot on top of stove on medium heat for 30 minutes.
Mix Ricotta cheese with salt, pepper, grated Parmesan cheese, parsley and spinach. Cook lasagna and drain. Spread tomato sauce on bottom of pan, layering alternating lasagna mixture and tomato sauce. Bake at 350° for approximately 25 minutes.
Mix first 3 ingredients together. Spread on bottom of 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes, until light brown. Mix next 3 ingredients together and spread on cooled crust. Mix last two ingredients as directed on pudding box. Spread on cream cheese mixture. Top with Cool Whip and refrigerate.
Rinse off chicken and pat dry. Melt butter; set aside to cool. Crush the corn flakes with a rolling pin. Blend together the butter and paprika. Dip the chicken pieces into the butter mixture, then roll the pieces in the corn flakes, covering all sides. Place the chicken on a cookie sheet and place in oven at 350°. Cook for about 1 hour, or until crisp.
Boil noodles until soft and set aside. Brown meat with onion. Season. Make a layer of 1/2 of the noodles in the bottom of a 2 quart greased casserole dish. Place 1/2 of the meat on top. Pour 1/2 of the corn over the meat. Sprinkle 2 tablespoons of green pepper and a thin layer of cubed cheese over this. Repeat the entire process. Pour the tomato soup over all and top with more cheese. Bake uncovered. Serves 12.
Preheat oven to 350°. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken. Cook, turning occasionally, until browned, about 5 minutes per side. Add tomatoes, garlic, parsley, thyme, broth and lemon juice to skillet; stir well. Cover skillet. Place skillet in oven. Bake chicken for 20 minutes, basting occasionally with sauce. Add olives to skillet. Bake for 10 minutes longer or until juices run clear when meat is pierced with a knife. Sprinkle cayenne pepper over top just before serving.
Fold pecans in egg white mixture until well coated. Place on slightly greased baking sheet at 250° for 30 minutes. Turn oven off and leave for 30 more minutes.
Beat eggs, sugar and vanilla until thick and creamy. In a separate bowl, mix all dry ingredients. Alternate dry ingredients with egg mixture. Add oil and mix well. Add nuts. Grease and flour a cookie sheet. Shape bread into two loaves and bake on cookie sheet at 350° for 35-40 minutes. Slice diagonally and put back into the oven to toast for 5-10 minutes.
Wash chicken. Put in crock pot. Pour barbecue sauce over chicken and cook in crock-pot overnight on low.
Soak ground vegetables overnight or at least for 4 hours. Mix with 1/2 cup plain salt; drain well. Combine and bring to boil the spices, water, sugar and vinegar. Simmer for 5 minutes. Put into jars and seal.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix until blended; pour into crust. Bake at 350° for 40 minutes or until center is almost set; cool. Refrigerate 3 hours or overnight. Top with fruit. Serves 8 to 10.
In a large kettle or dutch oven, saute carrots and celery in 1/4 c. (1/2 stick) butter until vegetables are softened. Add leeks and cabbage and saute 3 minutes. Stir in chicken stock, bring to a boil and simmer 15 minutes.
Mix together until well blended. Stir in 10 ounces 7-Up. Mix and bake at 350°.
Press leftover stuffing into a 9-inch pie plate, forming a crust. Bake at 400° for 10 to 15 minutes.
Whip eggs and milk together. Dip tenderloin in mixture and coat with corn flake crumbs. Season with salt and pepper. Put in pan and bake in a 350° oven for 1 hour. When the top and sides are nicely browned, turn over. Serves 4 people.
Brown meat and drain. Add taco seasoning and water. Simmer 5 minutes. Place in a dish in layers as follows: beans, cheese, hamburger, salsa, sour cream, tomatoes and onions.
In a mixing bowl, combine the butter, 1/4 cup peanut butter, brown sugar, corn syrup and vanilla; gradually add the oats. Press into a 13 x 9 inch baking pan. Bake at 400° for 12 to 14 minutes or until edges are golden brown. Cool on wire rack for 5 minutes. Meanwhile, for topping, melt chips and 1/3 cup peanut butter in microwave for 1 minute. Stir until blended and spread over warm bars. Cool completely and refrigerate for 2 to 3 hours before cutting.
Pour over loaf. Baste with sauce while cooking. Bake in a 350° oven for 2 hours.
Soak dried beans overnight. Rinse well. Cover with 2 qts. of water, more or less. Add onion, vinegar, and oil. Simmer 3 hours or longer. Add carrots and potatoes. Simmer until all is cooked, then add salt & pepper to taste. 20 minutes before serving, gently slip in eggs to poach. (1 egg per person.)
Mix all ingredients together. Pour into greased 9x13 pan. Bake at 375° for 30 minutes till golden brown. Serves 12.
Beat egg whites until stiff. Add sugar gradually and continue beating until blended. Add salt and vanilla. Fold in melted chocolate, coconut and nuts. Drop by teaspoon onto baking sheet. Bake in slow oven (300°) for 10 to 15 minutes. Makes 3 dozen.
Cover cucumbers, onions and salt with cold water and ice cubes. Let sit about 3 hours. Do not use metal container. Mix sugar, vinegar, turmeric and celery seed and simmer 30 minutes. Pour cold water off cucumbers and pack in jars; cover with hot liquid. Process 10 minutes in hot water bath.
In a large bowl, soak the bread crumbs in cream and milk; mix meat. Stir in the remaining ingredients. Shape into 1-inch balls. In a large skillet brown and cook meatballs in oil. Combine beef consomme (1 can) and heavy cream to make sauce.
Dip chicken wings in butter then in combined dry ingredients. Put on foil-lined cookie sheet. Bake at 350° for about 45 to 50 minutes. Yum!
Puree undrained artichoke hearts in blender or processor until very smooth. Transfer to bowl and blend in sour cream, garlic, onion salt and red pepper. Cover and refrigerate at least 1 hour. Sprinkle with paprika and serve with crackers.
Saute first four ingredients in oil. Remove from the saute pan. Then brown the ground beef with 1 teaspoon salt and pepper. Drain off any fat. Combine cornstarch with water. Mix with soy sauce. Add to meat and vegetables. Cook and stir until thickened. Move mixture to the side of the pan. Add boiling water and instant rice; add 1/2 teaspoon salt. Cover and remove from heat; let stand for 5 minutes. Fluff with fork; then serve.
Wash squash thoroughly; trim off ends. Cut squash into one-inch slices. Cook in small amount of boiling water for 15 to 20 minutes or until tender. Drain well and mash. Measure enough of the squash to equal two eggs and butter. Stir well and set aside. Combine remaining ingredients in a large bowl; make a well in center of mixture. Add squash mixture to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling three-fourths full. Bake at 375° for 20 minutes or until done. Yields 1 1/2 dozen.
Prick potatoes with fork and wrap in foil. Fill the crock pot with potatoes. Cover and cook on low 8 to 10 hours or high 2 1/2 to 4 hours. Do not add water. No oven to heat up and they stay hot.
In a skillet, saute onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water. Bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro if desired. Yield: 6 servings.
Grease and flour 9 x 13-inch pan. Mix cake mix according to directions substituting milk for water. Sprinkle coconut and pecans in pan. Pour cake mix over coconut and pecans. Melt cream cheese and margarine together. Add sugar and vanilla. Mix well (until easy to pour). Pour over cake mix. Bake 40 to 45 minutes at 350°.
Cream sugars and margarine. Beat in egg, bananas, oil and yogurt. Grate vegetable. Stir in dry ingredients until all is moistened. Add grated vegetable, raisins and nuts (optional).
In a large skillet, prepare Rice-A-Roni mix as package directs, except simmer 10 minutes. Stir in chicken, basil, broccoli and tomato. Cover and continue to simmer 5 to 10 minutes or until liquid is absorbed. Sprinkle with cheese before serving, if desired. Serves 4. Ready in 30 minutes.
Cook corned beef in oven at 300° until tender. Or cook in crock-pot overnight. Cut cabbage into thin wedges; cook with beef until done. Season to taste.
In a small pan, about 8 x 8-inches, put 1/2 box Jiffy cake mix in the bottom. Pour pie filling over the bottom layer. Over this layer put the rest of the cake mix. Place butter on top and bake at 350° until brown. For a crunchy crust, mix cake with butter and add 1/4 cup pecans or walnuts for flavor.
Put sugar, milk, salt and shortening in saucepan. Stir over low heat until shortening melts. Remove and stir until lukewarm. Sprinkle in yeast and dissolve. Add flour and baking powder. Stir until smooth (about 30 strokes). Let stand.
Cook ground beef and onion in large skillet until meat is brown and onion is tender; discard pan drippings. Add chili powder, cumin and salt; stir well. Cook meat mixture over low heat for 10 minutes. Spoon meat mixture into a 13 x 9 x 2-inch baking pan. Layer beans, tortillas and cheeses over meat mixture. Chop tomatoes and spread tomatoes and chiles over cheeses. Pour soup over tomatoes. Cover baking pan and refrigerate overnight. Bake, uncovered, at 350° for 1 hour.
Mix ingredients together. Pour over chilled mixture. Put remainder of Cool Whip on top of pudding topping and sprinkle with chopped pecans.
Mix all ingredients except corn in blender. Stir in corn. Bake at 450° for 30 minutes.
Brown ground beef in skillet and drain grease. Add onion and cook until tender. Add tomato paste. Let simmer for 10 minutes, stirring occasionally. Boil macaroni until tender. Combine both ingredients and simmer for 5 minutes.
Mix fruit with sugar. Let stand 30 minutes. Melt butter. Make batter with remaining ingredients. Pour batter over butter, then pour fruit and juices over batter. Do not stir. Bake at 350° for 30 to 40 minutes until brown.
Cover the carrots with water and cook 7 minutes ONLY! Drain. While the carrots are cooking mix other ingredients together. Pour this over the drained carrots, tossing real good. Put in refrigerator and this is good for 4 weeks. The longer it is in the fridge the better it tastes.
Rub surfaces of roast with garlic pepper. Place roast in a shallow pan and place in a preheated 350° oven; roast for 30 minutes. To make basting sauce, combine remaining ingredients in a small bowl; stir to mix well. Pour basting sauce over roast and continue to roast, basting occasionally, until meat thermometer inserted registers 155°, about 20 to 30 more minutes. Remove roast from pan and let rest 10 minutes before slicing to serve. Remove pan drippings to a small saucepan; add enough water to make one cup and bring to a boil. Boil for 3 to 4 minutes. Serve sauce on side with roast. Serves four to six well, with leftovers.
Brown meat and onion; drain, if necessary. Add all other ingredients. Simmer for 15 minutes.
Mix cake mix as directed except omit 1/4 cup of water and add 1/2 cup Eagle Brand milk to mix. Pour 1/2 the batter in 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes. Take out of oven and have ready the caramel mixture. Melt caramels in 1/2 can Eagle Brand milk. Pour over first 1/2 of cake in pan, sprinkle nuts and chocolate chips over the caramel mixture. Add remaining batter. Bake until done. You may ice cake with chocolate icing. This is a very rich cake.
Combine flour, salt, baking powder and sugar. Cut in butter until mixture resembles crumbs. Add egg and buttermilk. Mix just until dry ingredients are moistened. Fold in berries. Fill greased muffin cups 2/3 full. Bake at 400° for 25 minutes or until brown. Makes 12 to 15 muffins.
Crumble cornbread. Add all the other ingredients. Mix well and bake at 400° for 45 minutes to 1 hour or until browned.
Saute onions and celery in oil for 5 minutes. Add pork, broth, soy sauce and molasses. Simmer for 15 minutes. Add bean sprouts. Stir in cornstarch blended with a little broth. Cook until thickened. Serve on chow mein noodles or rice.
Brown ground beef; drain. Have ready: onion, cheese and jalapenos. Mix first 7 ingredients and set aside.
In medium saucepan, combine sugar, cocoa, margarine, milk and salt. Bring to boil and boil 1 minute. Remove from heat. Stir in peanut butter, vanilla and oats. Drop by teaspoon onto waxed paper. Makes 3 1/2 dozen.
Cream together the first 3 ingredients. Add flour, corn meal and vanilla. Mix well. Add pineapple and coconut. Bake in pie shells until done at 325° for about 1 hour.
Mix all ingredients, cutting bacon into smaller pieces. Pour into a baking dish and bake at 350° for 1 hour.
In a dishpan, combine ingredients in the order listed, adding one at a time. Mix thoroughly between each addition. Using a small ice cream scoop or tablespoon, place mound of dough on greased cookie sheet. Flatten. Bake at 350° for 10 to 12 minutes. Cool before removing from sheet. This is great for parties because it serves 80.
Preheat oven to 350°. Spray a loaf pan with cooking spray. In large bowl, beat oil and 1/3 cup sugar. Add banana and chopped walnuts, mixing well. In another bowl, beat egg whites until foamy. Slowly add 1/3 cup sugar, beating until whites form peaks. Fold whites into batter. Pour into loaf pan. Bake 55 minutes.
Combine water and black-eyed peas in large saucepan. Cook until almost tender, about one hour. Add more water, if needed. Heat Crisco shortening or Crisco oil in medium skillet on medium heat. Add green pepper, onion, garlic, cumin and thyme. Cook and stir until browned. Add tomato paste and chili powder. Stir. Add a little water. Stir. Pour into beans. Add rice, bacon, salt and pepper. Stir. Add enough water to cover by 1 1/2-inches. Cover. Bring to a boil. Reduce heat. Simmer 30 minutes. Makes 6 to 8 servings. Contains 740 calories, fat 15 g (131 cal or 18% of total calories), sat fat 3 g (<5% of total calories), carb 129 g, protein 26 g, chol 5 mg and sodium 365 mg.
Mix all ingredients together. Press into 9x13 pan. Bake at 350° for 20-25 minutes.
Preheat oven to 450 degrees. Combine buttermilk baking mix, milk and cheese with a wooden spoon until soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoons onto an ungreased cookie sheet. Bake 8 to 10 minutes, until golden brown.
Brown onions and celery in butter. Add rice and beef and brown. Combine next 6 ingredients in 2-quart casserole dish. Add mixture which has been browned. Stir in bean sprouts lightly. Bake, covered, for 30 minutes. Uncover and bake for 20 minutes. Serve with noodles with soy sauce.
Heat 5 cups milk to scalding. Combine separately the cornstarch, cocoa, sugar and salt. Stir in the 1/2 cup milk until smooth. Gradually stir the mixture into the hot milk and stir until smooth and thickened. Remove from heat. Stir in vanilla. Serve warm or cold. Yield: 8 to 10 servings.
In a large frypan, fry pork chops, seasoned with salt, pepper, thyme and onion salt. Stir in water with flour. Let simmer for about 10 minutes. Add beer, brown sugar and raisins. Let simmer for half hour or until meat is tender. Add pears on top of meat and add a bit of juice; cover and simmer 5 minutes. Serve with small dumplings or noodles. Yields 4 servings.
Grease and flour a 13 x 9-inch baking pan. Combine 1/3 cup evaporated milk and caramels (50) in top of double boiler. Cook over hot water, stirring often, until caramels melt and mixture is smooth.	Set aside.
Brown beef in oil; add garlic and cook until yellow. Add soy sauce, salt and 1/4 cup water. Cook for 45 minutes. Add vegetables and cook ten minutes longer. Mix cornstarch in 1 cup cold water and add to beef mixture. Add chopped tomatoes and cook for 5 more minutes. Serve over hot fluffy rice.
Combine sugar, salt, corn syrup and 1/3 of the cream. Place in saucepan and stir over moderate heat until the sugar dissolves. Reduce the heat and continue cooking, without stirring, until a candy thermometer reaches 236°. While the syrup is cooking, heat remaining cream over hot water in a double boiler. When the syrup reaches 236°, slowly add half of the remaining cream and let it reach 236° again. Add remaining warm cream and cook, stirring, until the temperature reaches 242° to 244°.
Roll pastry very thin to fit an 8-inch plate. Set aside. Mix apples, apple juice concentrate, cornstarch and spice and stir until apples are well coated.	Add lemon juice, if desired, to	keep apples lighter colored.	Pour into the pastry lined pie pan and top with the second crust or pastry strips. Seal the edges and	cut slits in the top crust to allow steam to escape. Bake at 425° for 40 to 45 minutes until golden brown. Makes 8 servings.	One serving (including the crust) equals 220 calories, 1 1/2 fruit exchanges, 1 bread exchange, 2 fat exchanges.
In 6-quart Dutch oven in hot oil, cook roast until browned on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup of the water. Reduce heat to low. Cover; simmer 2 hours or until meat is tender, turning occasionally. Add vegetables. Cover. Cook 40 minutes or until roast and vegetables are fork-tender. Remove roast and vegetables to platter. Over medium heat, cook sauce until slightly thickened. In cup, stir together flour and remaining 1/4 cup water until smooth. Gradually stir into Dutch oven. Cook until mixture boils and thickens, stirring constantly. Serve with roast.
Spray Bundt pan with Pam. Sprinkle nuts in bottom. Arrange frozen rolls on top of nuts. (Keep rolls frozen.) Sprinkle dry pudding mix over rolls.
Mix powdered sugar with just enough milk until dough consistency. Roll out on board coated with powdered sugar. Spread with peanut butter. Roll into a log. Slice into 1/4-inch pieces.
Combine sugars, salt, syrup and peanuts in bowl. Microwave on High for 4 minutes. Stir; microwave on High for 4 minutes. Add vanilla and oleo; stir. Microwave on High for 1 minute. Add soda; stir. Pour into buttered pan. Let cool and break into pieces. Be sure to use glass bowl when making candy.
Combine all ingredients and pour into a buttered casserole dish. Top with reserved crumbs and bake for 30 to 40 minutes at 325°.
Combine ingredients. Drop by spoonfuls on lightly oiled cookie sheet. Bake at 350° until lightly browned.
Mix the graham cracker crumbs, melted butter and 1/2 cup of the sugar. Pat into a 9 x 13-inch baking pan.
Sift together flour, soda, salt and cinnamon before adding other ingredients. Grease cookie sheet and cover with wax paper. Pour mixture in pan and bake at 375° for 15 minutes. While hot, roll and place in freezer for 15 minutes. After cooling down, remove wax paper. Spread on filling and roll again.