HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well and pour into unbaked pie shell. Bake 1 hour at 300 degrees. Check it because sometimes it takes a little longer.
*Three large breasts boiled long enough to pull off the bones or leftover fried chicken pulled off the bones is great.
Cream butter; add sugar gradually and continue beating. Then add egg yolks (beaten until thick and lemon colored), egg whites (beaten until stiff), flour, mace and flavoring. Beat vigorously 5 minutes. Bake in deep pan in very moderate oven (300° to 325°) for 1 1/4 hours.
In small bowl, blend 1 cup beef broth, tomato paste and taco seasoning mix; set aside. In a saucepan over high heat, combine remaining broth and enough water to equal 1 3/4 cups liquid; heat to boil. Add rice and cook according to package directions.
In a 4 or 5-quart glass or ceramic dish, stir together buttermilk, sugar, pecans, salt and butter. Cook in microwave oven on High for 12 minutes, stirring at 4-minute intervals. Stir in baking soda until foamy. Cook on High 1 minute. (This last step gives the pralines a caramel color). Add vanilla and beat mixture until tacky, about 1 minute. Drop by teaspoon on a sheet of foil or waxed paper.
Brown onion in oil. Add water and bouillon cubes. Bring to boil. Add noodles. Cook until noodles are soft (10 minutes). Add broccoli and cook for 5 minutes more. Add milk. After milk mixture is heated through, add cheese. Stir gently until cheese is melted.
Drain pineapple (reserve liquid). Core apples, cut in half and scoop out seeds with melon baller. Cube apples (1/2-inch cubes). Beat egg. In small saucepan, combine pineapple juice, egg, sugar, flour and vinegar using a wire whisk. Over medium heat, stir with a wooden spoon until thickened. Pour mixture into large mixing bowl. Cool. Cover with plastic wrap and refrigerate. When thoroughly cool, fold Cool Whip into cooked mixture and add 1/2 cup peanuts.
In a double boiler bring to a boil; simmer 1 hour or until a knife comes out clear. Layer brown sugar in top of double boiler. Place bread cubes next. Mix remaining ingredients (except nutmeg). Pour over cubes. Sprinkle nutmeg on top.
Cream butter and sugar until creamy. Add eggs and vanilla (beat 1 minute). Combine flour, cocoa, baking soda and salt. Add alternately with water to creamed mixture. Mix well with beater. Bake at 350° for 35 to 40 minutes in 2 (8-inch) round cake pans or 13 x 9 x 2-inch pan.
Mix dry ingredients. Add other ingredients; mix well. Store in refrigerator up to 6 weeks. Fill greased muffin tins 2/3 full. Bake at 400° for 15 to 20 minutes.
Place water in bowl, sprinkle in dry yeast and let stand until dissolves. In a pan combine milk, sugar and salt. Bring to a boil, remove from heat and stir in butter. Let cool to lukewarm; then stir in yeast mixture. While stirring, add beaten egg. Gradually beat in 3 cups of flour, working in last 1/2 cup by hand. Dough will be soft not sticky.
Wrap bacon slices around water chestnuts (cut bacon slice in half first); secure with toothpicks. Place in baking pan. Pour barbecue sauce over wrapped water chestnuts. Bake at 450° until bacon is done.
Mix margarine, flour and ground nuts. Work together like pie dough until crumbly. Press into buttered 9 x 13 x 2-inch pan. Bake at 350° for 15 minutes. Cool.
In skillet, brown pork. Add remaining ingredients. Cook, stirring, until thickened. Makes 12 to 16 servings for appetizers.
Saute garlic in butter. Stir in ham and peas. Over medium heat, heat 3 to 5 minutes. Remove from heat; cover and keep warm. Cook fettucini, omitting salt. Drain well. Place in large serving bowl. Add 1/2 cup softened butter; stir until completely melted. Add Parmesan cheese and sour cream, stirring to coat. Fold ham mixture into fettucini. Add pepper. Serve with hot bread, green salad and red wine.
Mix sugar and flour. Melt margarine. Add cocoa and water. Bring to a boil. Pour over flour and sugar mixture. Stir well. Add buttermilk, eggs, baking soda and vanilla. Bake in 11 x 17-inch sheet pan in 400° oven for 20 minutes.
Layer in airtight container. Combine mayonnaise and cheese in shaker. Ice (like cake) on top. Refrigerate overnight. Toss before serving.
Wash turkey and pat dry. Rub inside with olive oil. Spoon stuffing inside. Rub turkey with butter on the outside. Cover loosely with foil. Roast at 325° for 4 hours.
Melt margarine in a 350° oven. Add graham cracker crumbs, chocolate chips, butterscotch chips, coconut, nuts and sweetened condensed milk. Bake at 350° for 30 minutes.
First Day: Soak cucumbers 24 hours in lime and 1 gallon water.
Mix all together and	bake at 350° for 30 minutes or until lightly browned. Use a 9 x 13-inch pan, greased.
Place sausage in pot with cold water. Bring to a boil and simmer for 30 minutes. Pierce sausage to drain fat, then cut into 1/2 to 1-inch pieces. Place in casserole. Cover with a combination of chili sauce, catsup, boiling water, bay leaf and allspice. Top with sliced onion. Sprinkle with brown sugar. Bake at 350°, uncovered, for about 40 minutes. Add wine. Bake 15 minutes longer. Remove bay leaf and allspice. Serve with rye bread.
Separate eggs; beat whites until stiff. Beat yolks until golden. Add milk and beat 1 minute longer. Add dry ingredients; beat until blended. Add melted butter and beat in thoroughly. Fold in egg whites. Make waffles in your favorite iron.
Roll steak in 1/4 cup flour and salt. Brown onions, garlic and mushrooms in oil for 5 minutes. Add steak and brown evenly. Remove meat, onions and mushrooms from pan. Add flour to drippings. Add bouillon and Worcestershire sauce. Cook until thick. Add sour cream and heat to simmer. Add beef and vegetables. Serve on hot cooked rice, toast or noodles, cooked or chow mein.
Prepare cake mix according to package directions. Pour 1/2 of batter into a prepared 9 x 13-inch pan. Bake at 350° for 15 minutes. Combine butter, milk and caramels. Heat until caramels are melted and mixture is smooth. Pur over baked cake. Sprinkle with chocolate chips and nuts. Top with remaining batter and bake 20 minutes or until done. Sprinkle with powdered sugar when cooled.
Fry sausage until done, breaking into small pieces. Drain. Brown pepper, onion and celery. Mix all ingredients in a large baking dish. Bake covered at 350° for 1 1/2 hours.
Saute onions in butter. Add remaining ingredients (except cheese). Combine in 1 1/2-quart casserole. Sprinkle with Parmesan cheese. Bake at 350° for 20 to 30 minutes.
Prepare the recipe for cornbread. When the batter is ready, add the minced jalapeo chile and mix in well. Pour the batter into a greased baking pan and bake as the recipe directs. Serve hot.
Dissolve jello in water. Add ingredients in order. Place in a 2-quart mold or long, flat dish. Refrigerate overnight.
Heat oven to 350°. Grease square 9 x 9 x 2-inch pan. In large mixing bowl, blend melted butter, sugar and vanilla. Add eggs. Using spoon, beat well. Combine flour, cocoa, baking powder and salt. Gradually blend into egg mixture. Stir in nuts, if desired. Spread into prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool and cut in squares.
Fry tortillas soft in a little oil. Fill with grated cheese, chicken and onion. Mix last 4 ingredients and pour over enchiladas. Bake at 350° until bubbly (about 1/2 hour).
Beat egg yolks until lemon yellow. Add sugar gradually. Beat whiskey in gradually. Stir in cream and milk. Beat egg whites; stir into mixture. Add vanilla. Nutmeg to taste (optional). Let stand overnight. Makes 4 quarts.
Grate cheese, chop pimentos and mix with other ingredients. Chill 2 hours. Serve with crackers or vegetables.
Cook pasta according to directions. Saute onion, garlic and bacon together. Drain pasta and return to pot. Over low heat, stir in eggs and Parmesan. Heat until eggs are set. Add bacon, onion and garlic mixture with bacon grease. Stir and serve with Parmesan for sprinkling on top.
Combine ingredients and boil until mixture forms a good, firm ball in cold water. Add about 2 tablespoons of butter when removed from heat. Let cool, then beat until its too firm to spread on cake. Add a little milk or cream to mixture and icing will remain smooth. This icing never gets hard.
Mix all ingredients together. Roll out thin and cut. Great in homemade chicken noodle soup.
Wash strawberries; gently pat dry. In small bowl, combine cream cheese, powdered sugar, lemon juice and lemon peel; blend well. Dip berries into cream cheese mixture, coating bottom half of berry. Roll berry in chopped pistachios. Arrange on serving plate. Cover; refrigerate until serving. Makes 12 to 15 servings.
Cut broccoli flowerets and tender stalks into bite size pieces. Discard woody stems. Place first 6 ingredients in a large bowl. Mix mayonnaise, sugar and vinegar. Pour over broccoli mixture. Toss gently. Chill 2 to 4 hours before serving.
Cook breasts and remove bones. Put chicken in casserole dish. Blend sour cream and soup. Pour this mixture over chicken. Crush crackers. Add poppy seed to crackers. Sprinkle over casserole. Drizzle oleo on top. Bake at 350° for 40 minutes. Serve over rice.
My mon makes it with some powder and she makes milk with it. She has to stir it and she has to make it like a dough. She puts it in a big bowl and it's a pan. She has to flatten it out and then it looks like a pancake. She cooks it. Then I come eat it.
Combine first 7 ingredients; mix well. Add flour and chips to peanut butter mixture. Stir well. Pour batter into greased 9-inch square pan. Bake at 375° for 25 minutes. Cool completely. Yield: 3 dozen.
These are great for kid's parties. Make these instead of the traditional cake and your party will be a hit!
Bake pie crust at 350° for 10 to 12 minutes or until golden brown; let cool.
Mix ground beef with salt and pepper to taste. Shape into 6 not too thin patties. Dip in flour, then in buttermilk, then in flour. Fry slowly in deep fat until brown.
Mix sugar and cocoa. Add vanilla and oleo or margarine. Beat with electric mixer, then add peanut butter. It is very stiff. Spread in large pan and refrigerate for a few hours or more.
Lay 1 tube crescent rolls flat in the bottom of an 8 x 10-inch pan. Layer salami, ham, Provolone and peppers on top of rolls. Repeat the salami, ham, Provolone and pepper layer the second time. Mix the eggs and grated cheese together; spoon over the top. Lay the second tube crescent rolls over the top. Bake at 350° for 30 minutes, covered, then 30 minutes uncovered.
Mix together the sugar, oil and vinegar. Add drained sauerkraut and rest of ingredients. Marinate overnight.
Combine caramel and 2 tablespoons water in double boiler. Cook until smooth. Dip apples in caramel until covered. Roll bottom half of apple in nuts.
Spread corn in ungreased casserole. Brown hamburger and drain. Add flour to hamburger; cook 1 minute. Stir in tomato sauce, garlic and cinnamon. Pour over corn. Bake at 350° for 15 minutes. Combine eggs and cottage cheese. Spread over meat mixture. Top with Parmesan cheese and Mozzarella. Bake 15 minutes longer.
Wash chicken and pat dry. Melt shortening in large skillet. Coat chicken with flour. Cook chicken in shortening over medium heat for 15 to 20 minutes or until light brown. Remove chicken and set aside. Add onions, green pepper and garlic to skillet. Cook and stir over medium heat until tender. Stir in remaining ingredients. Add chicken to sauce. Cover tightly and simmer 40 minutes, or until thickest pieces are fork-tender. Serve over cooked spaghetti.
Mix cream cheese and raisins. Core apple and stuff with cream cheese mixture. Slice apple or eat whole.
Melt butter in saucepan. Saute onion until tender (5 minutes). Blend in flour and bouillon. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk; heat to boiling, then simmer (avoid a hard boil), stirring until mixture thickens. Add potatoes, corn, chicken, green and red peppers and bay leaf. Stir in hard-boiled eggs. Makes approximately 6 servings. Very rich; serve with green salad.
Drain pineapple; reserve juice. Combine soy sauce, catsup and 1 tablespoon pineapple juice. Remove 3 tablespoons mixture and set aside. To remainder, add marjoram, garlic powder and ginger. Blend well. Add onion, ground beef and Chex. Mix and shape into 4 patties. Add 1/2 teaspoon brown sugar to reserved soy sauce mixture. Grill or broil burgers, brushing with mixture.
Mix gelatine, 3/4 cup sugar and salt thoroughly in top of double boiler. Beat egg yolks and milk together. Add to gelatine. Cook over boiling water, stirring constantly until gelatine is dissolved. Remove from heat and stir in lemon rind, juice and vanilla. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. While mixture is chilling, prepare Crumb Topping.
Sift flour once, then sift again together with sugar, baking soda, cinnamon and salt; set aside. In mixing bowl, combine grated carrots, undrained pineapple, beaten eggs, vanilla and oil. Blend well. Add the dry ingredients and stir in nuts. Pour into 2 lightly greased 9-inch layer cake pans lined with wax paper. Bake at 350° for 30 minutes or until cake springs back when touched. Cool and frost between layers and on top and sides with Whipped Cream Frosting.
Peel cucumbers and slice paper thin. Sprinkle with salt and let stand 30 minutes. Squeeze cucumbers in your hand so all juice goes away and place dry cucumbers in a glass jar. Mix vinegar with water, sugar, salt and pepper and pour over cucumbers. Let stand 3 to 4 hours. Very delicious with meat.
Mix all together, except the cheese, in a 9 x 13-inch pan or slightly larger lasagna pan. Put shredded cheese on top. Bake in a preheated oven at 400° for 30 minutes or until bubbly. Makes approximately 15 to 20 serving. Serve with croissants and a salad. Very filling.
In a gallon container, mix pineapple juice and frozen lemonade. Shake well. Mix first 3 ingredients together and bring to a boil. Pour this in gallon container with juice and lemonade mixture. Freeze.
Blend Cheddar cheese and cream cheese. Add deviled ham and olives. Shape into a log. Roll in pecans and chill.
Mix together all except Jell-O. When mixed, add dry Jell-O. Stir well.
Preheat oven to 400°. Cut a hole in center of bread with 2 1/2-inch cutter. Butter one side of bread. Place buttered side down on lightly greased baking sheet. Butter other side of bread. Crack egg into cup; carefully pour egg into center of bread. Sprinkle with salt and pepper and grated cheese. Bake for 6 to 7 minutes.
Boil cabbage for 5 minutes in enough water to cover; drain well. Combine 2 tablespoons melted margarine, flour and salt and pepper in saucepan. Cook over low heat, stirring constantly until bubbly. Gradually add milk. Cook until smooth and thickened. Alternate layers of cabbage, cheese and white sauce in a greased 1 1/2-quart casserole. Combine crumbs and 4 tablespoons melted butter. Sprinkle over casserole. Bake at 350° for 25 minutes. Makes 4 to 6 servings.
Combine all ingredients. Pour into greased baking pan. Bake 45 minutes on 350° until brown.
Heat oven to 350°. Grease and lightly dust with flour in 9-inch baking dish. Mix sugar, flour, cinnamon and chopped nuts. Coat apples with this mixture and place in baking dish. Mix the rest of ingredients and pat on apple mixture. Bake 30 minutes.
Cook milk, juice of 1 lemon and egg yolks over low heat. Pour over all fruit which has been drained. Stir in whipping cream last. Refrigerate 4 to 6 hours.
Cut up onions and saute them in a deep pot. Add the steak and jar of horseradish sauce. When the jar is empty, fill it with the cooking wine, then pour the wine into the pot with the previous ingredients. Cover the pot and cook on the top of the stove over medium heat until the meat is tender. In a separate pot, cook the noodles. When meat is done, cut it into slices or chunks and serve over the noodles (there should be lots of gravy to use).
Dissolve Jell-O and cream cheese in boiling water. Add 7-Up; mix well. Chill until thick. Stir in pineapple and nuts. Return to refrigerator; let set until firm.
Combine Milnot and sugar in heavy saucepan (4 quart). Add marshmallows and butter. Cook over low heat until melted. (Heat may be turned to medium.) Bring mixture to a full boil and stir 4 minutes. Remove from heat; stir in chocolate chips until melted. Blend vanilla and nuts. Pour into lightly buttered pan (9 x 13 x 2-inch). Allow to cool.
Put dates, nuts, soda and butter in bowl. Add boiling water and let stand. Beat egg. Add all ingredients to date mixture and mix well. Pour into greased loaf pan and bake at 350° about 1 hour.
Peel potatoes and cut into wedges. Dip in melted butter. Arrange in single layer on pan or on cookie sheet.
Pull meat apart with fingers, chip roast into small pieces. Do not cut with knife. Mix ingredients and simmer for 1 hour. Serve on large tortilla shell with lettuce, tomatoes, onions, grated cheese, sour cream and salsa sauce.
Fruit Salsa: Combine strawberries, pear, cilantro and honey in medium bowl; set aside. Sprinkle 2 tablespoons cheese on one half of each tortilla. Top with 1/3 cup Fruit Salsa (drain and discard any liquid from fruit) and another 2 tablespoons cheese. Fold tortilla in half. Brush top of each folded tortilla with melted margarine; turn and brown other side. Remove to serving plate. Cut each tortilla in half. Serve with remaining salsa. Garnish with sour cream. Serve immediately.
Blend all ingredients; pour into unbaked pie shell. Bake at 350° for 30 minutes or until firm.
Put a layer of potatoes in a greased baking dish and sprinkle with some of the flour, salt and pepper. Repeat until all potatoes are used. Pour milk over potatoes and dot with butter. Cover and bake at 350° for 30 minutes. Remove cover and continue baking until potatoes are tender, about 30 minutes. If not brown enough, place under broiler.
Combine in top of double boiler, beating with rotary beater until mixture stands in peaks. Remove from heat; add 1 teaspoon vanilla. Continue beating until thick enough to spread.
Cream sugar and oil together. Add eggs and pumpkin. Mix well. Sift together dry ingredients. Mix with above alternately with water. Pour into two floured 9 x 5-inch loaf pans. Bake at 350° for 1 1/2 hours. Let stand 10 minutes. Remove from pan to cool.
Cream oil and sugar. Add eggs and beat well. Mix flour, cinnamon, salt and baking soda. Add flour to creamed ingredients and beat until smooth. Add coconut, pineapple, carrots and nuts and mix in well.
Mix cranberries, banana and sugar. Add vanilla to Eagle Brand. Place 1/2 of wafers in an 8 x 8-inch pan. Spread milk mixture over wafers. Top with cranberry mixture. Top with whipped cream and nuts. Sprinkle on rest of wafers and chill for 4 hours before serving.
Heat oven to 425°. Prepare pie crust per package directions. Beat eggs. Stir in cream, onion, salt and pepper. Pat crabmeat dry and sprinkle crabmeat and cheese into pie crust. Pour egg mixture over crabmeat and cheese. Sprinkle with parsley. Bake 15 minutes. Reduce heat to 300° and bake 30 minutes. Let quiche stand 10 minutes before cutting.
Blend cheese, butter, flour, wine and Tabasco thoroughly with a fork. Put pastry together into large ball. Take 1 teaspoon pastry at a time and wrap around one small sausage. Roll in palms so links are completely covered with pastry, covering will be thin. Be sure none of the sausage shows through. Place on ungreased baking sheet, about 1-inch apart. Bake in 400° oven, about 15 minutes.
Preheat oven to 350°. Put margarine in bottom of an 8 x 8-inch baking dish and set in oven to melt. Mix peaches with sugar and set aside. Make a batter with remaining ingredients and pour over melted margarine; do not stir. Gently spoon peaches on top of batter; do not stir into batter. Bake until crust is light brown and puffy, approximately 35 to 45 minutes.
Blend eggs, sugar and oil. Sift flour and baking soda; add pudding, cinnamon and salt. Stir into egg mixture and fold in apples, coconut and nuts. You can add about 1/2 cup milk as mixture is very thick. Spoon in lightly greased 9 x 13-inch pan and bake at 350° for 1 hour. Cool and cut into squares. Sprinkle with powdered sugar.
Prebake pie shell until light brown. Saute onions and shallots in butter. Add ham (only to warm). Put mixture in pie shell. Beat eggs and Pet milk. Add cheese and put mixture in pie shell. Stir all ingredients in shell. Bake at 350° for 35 to 40 minutes.
Mix together first 4 ingredients and spread on packaged toast rounds. Use 1 heaping teaspoonful per round, carefully spreading to very edge.
In saucepan, over low heat, combine chili and cream cheese. Heat until cheese is melted, stirring constantly to avoid scorching. Add picante sauce to taste. Serve warm with tortilla chips.
Saute onion and bell pepper in butter until tender. Add ground beef. Cook until meat loses pink color. Add tomato paste, Worcestershire sauce, red pepper sauce, chili pepper and garlic. Mix well. Simmer over low heat 3 to 4 hours. Thin with tomato juice, if needed.
Saute bacon until crisp and chop up. Add onions and cook until tender. Add potatoes, water, salt, pepper and flour. Cook until tender. Stir in clams, milk, cream and butter. Simmer until ready to serve.
Make a stiff batter in large bowl. Put batter in a larger greased bowl or divide into 2 bowls. Cover tightly and let rise for 5 to 6 hours or overnight.
Cream the margarine, shortening and sugar. Beat in eggs and vanilla. Sift dry ingredients together and beat into creamed mixture. Toss the blueberries with the 2 tablespoons flour and fold them and the nuts into the batter gently. Spoon onto ungreased baking sheet and bake at 375° for 12 minutes.
Mix sugar, syrup and butter; add eggs, vanilla and pecans. Fill unbaked pie shell with mixture. Place in 350° oven; lower heat to 325° and cook 50 to 60 minutes or until set.
Mix flour and salt. Pour Wesson oil and milk together, do not stir. Add all at once to flour. Stir until mixed. Press into smooth ball. Cut in half; flatten slightly. Place 1/2 between 2 sheets of waxed paper. Dampen table top to prevent slipping. Roll out gently to edges of paper, peel off top paper, place paper side up in 8 to 9-inch pie pan, peel off paper. Ease and form pastry into pan. Trim even with rim. Bake crust before filling with custard. This pie crust is a no-failing crust as long as the exact amount is used.
Preheat oven to 450°. Place roast, fat side up, on rack in shallow pan. Season to taste. Cook for 25-30 minutes. Then reduce heat to 350° and cook for an additional 25 - 30 minutes. Remove from heat and let meat rest 5 - 10 minutes before carving. Roast will be medium to medium rare. Slice across grain.
Combine all ingredients. Pour into greased 9 x 13 x 2-inch baking pan. Bake for 40 minutes at 350°.
Cream butter and sugar; add chocolate, beaten egg yolks and vanilla. Sift dry ingredients; add alternately with milk. Add nuts; fold in beaten egg whites. Pour into pans and bake for 30 minutes in 350° oven.
Boil or microwave chicken breasts, cool, debone, dice and set aside. Mix soup, Veg-All, milk, pepper and thyme to taste. Add chicken. Follow directions on pie crust box for 2 crust pie. Add filling, top crust and flute edges. Slit top layer of crust. Bake at 375° for 40 minutes.
Melt butter; add half and half. Pour over hash browns in a 9 x 13-inch pan. Top with Swiss cheese. Bake 1 hour at 350°.
Place rice in a 13 x 9 x 3-inch pan. Bring soups to a boil and pour over rice. Place chicken pieces in rice/soup mixture. Cover pan. Bake for 1 hour at 375°. Check chicken for doneness, cook 15 minutes more, if necessary.
Brown ground chuck; drain. Fry bacon crisp; drain and crumble. Combine all ingredients in large casserole dish. Mix well. Bake at 400° for 1 hour. Stir about every 20 minutes.
Boil macaroni for seven minutes. Drain. Layer 1/2 of the macaroni in a sprayed casserole dish along with 1/2 of the Velveeta cubes and 1/2 of the Cheddar cheese. Repeat so that you have 2 layers of everything.
Bake at 400° for 1 hour; drain excess fat. Top with 1 cup barbecue sauce and 3/4 cup brown sugar. Bake another 15 minutes.
In large bowl, combine cereals and peanuts and set aside. In a large pan, combine sugar, cream and syrup and bring to a boil and cook to soft ball stage (236°). Pour over cereal mixture. Stir until evenly coated. Press mixture into buttered 9 x 13-inch pan. Cut into squares. Yield: 48 pieces.