HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks. Stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Blend in margarine and vanilla. Cool. Peel and slice bananas and mix into pudding. Pour into baked pie shell. Cool 2 hours. Serve with whipped cream or meringue on top.
Bring sugar and milk to a boil until it forms soft ball stage. Take off heat, add marshmallows and peanut butter. Mix. Add vanilla. Pour onto greased pan, cool and cut.
Slice green peppers, onions and raw potatoes. Saute in small amount of olive oil until potatoes are near done. Add sliced zucchini and cut up tomatoes. Simmer all ingredients together until zucchini is soft.
Break cake into bite size pieces. Arrange half of the cake pieces in bottom of a 13 x 9 x 2-inch baking dish. Top with half of the undrained pineapple and cherries. Spread half of the dessert topping over all; top with half of the coconut. Repeat layers, ending with dessert topping and coconut. Cover; refrigerate overnight. Makes 12 servings.
Mix together; put half in 9 x 9-inch pan. Spread on 2 cartons of sour cream, then add rest of Jell-O mixture.
Fry pork chops until brown; sprinkle with salt and sage. Core apples and cut into rings. Put chops in baking dish; top with apple. Sprinkle sugar. In skillet, add flour to fat; blend. Add raisins and pour over chops. Bake, uncovered, at 350° for 1 hour. Delicious....
Cream together sugar and oil; add beaten egg, bananas and milk. Sift dry ingredients together and fold into creamy mixture. If using nuts, add to creamy mixture before the dry ingredients. Pour into greased pan. Bake about 60 minutes at 350°.
Mix ingredients and pour into an ungreased Bundt pan. Bake at 350° for 45 to 50 minutes.
Combine crumbs, sugar and margarine; press into bottom of a 9-inch spring-form pan. Bake at 325° for 10 minutes. Combine cream cheese, sugar, flour and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream; pour over crust. Bake at 325° for 55 minutes. Loosen cake from rim of pan. Cool before removing rim of pan.
Combine shortening, boiling water, sugar and salt in a bowl and let cool. Dissolve yeast in lukewarm water; beat eggs and add to yeast mixture. Add yeast mixture to shortening. Gradually add flour. Mix thoroughly; cover and let rise 1 hour. Knead dough down. Pinch off chunks and dip into 1 stick melted butter or margarine. Drop chunks in tube pan. (Only use 3/4 dough in tube pan; whole recipe makes pan too full.) If you wish to have a fancy bread, roll chunks in a mixture of cinnamon/sugar before putting into tube pan. Let rise for 1 hour in a warm place. Bake at 350° for 35 to 40 minutes. Cool about 5 minutes and turn out onto a plate. Dribble a glaze of powdered sugar and water over bread. (I leave the icing off for dinner rolls.)
Cut butter into flour and sugar until it resembles coarse crumbs. Put half of mixture into 8-inch baking dish. Bake at 350° for 10 minutes.
Brown pork chops. Remove from pan and saute onion and bell pepper in oil. Place pork chops over onion and bell pepper. Add tomatoes, tomato sauce and water. Simmer over low heat for 30 to 45 minutes. Serve chops and gravy over rice.
Mix eggs, Eagle Brand milk, sugar and vanilla with enough milk to blend. Mix good in blender.
Place the oil and butter in a shallow cooking pan (a jelly roll pan or cookie sheet). Place in preheated 375° oven to melt. Set aside.
Cut cheese into cubes; place in top of double broiler. Cook over hot water, stirring frequently until melted. Place sausage, Bisquick and cheese in large mixing bowl; mix well. Shape into small balls and place on cookie sheet. Bake in preheated oven for 15 minutes. May be frozen before baking. Place on cookie; freeze until firm, then place in freezer bags.
Prepare cake as directed on box. Combine pineapple and sugar and cook until thickened. Pour over cake. Prepare pudding according to package directions and pour over pineapple. Top with Dream Whip prepared according to package directions. Refrigerate.
Melt shortening and butter over low heat. Remove from heat and mix in sugar, eggs and vanilla. Stir in flour and nuts. Spread in pan and bake 20 to 25 minutes at 350°. Cool before cutting.
Combine dry ingredients. Blend eggs, milk, butter and honey. Add to dry ingredients, stirring until moistened. Pour into greased 8 x 8 x 2-inch baking pan. Bake in a 400° oven for 30 minutes, or until done and brown.
Beat together biscuit mix, beer, egg and salt. Coat fish fillets with batter. Skillet fry in hot oil until done, 4 to 5 minutes on each side.
Layer carrots, bell pepper and onion in casserole dish. Mix remaining ingredients and pour over vegetables. Let set for 4 hours or overnight.
Mix meal, milk, oil and eggs. Add other ingredients and mix well. Pour into greased 9 x 13-inch roasting pan. Bake in preheated oven at 400° until golden brown.
Wash and dry spinach, then tear into bite size pieces. Then add rest of the ingredients. Use dressing following.
Cut each biscuit into 4 parts. Combine sugar and 1/4 teaspoon cinnamon. Roll biscuit pieces in mixture. Oil Bundt pan and place biscuits in bottom. Melt oleo; add brown sugar and 1 teaspoon cinnamon. Slowly pour mixture over biscuits. Bake at 350° for 25 minutes. Cool 10 minutes. Turn out on plate.
Mix cornstarch and Coke together. Add ketchup and mix. Put in crock-pot and simmer for 2 hours.
Microwave chocolate and butter in large bowl on High 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour. Remove 1 cup of batter; set aside. Spread remaining batter in greased 13 x 9-inch pan. Sprinkle with chips and 1 cup of the nuts. Microwave caramels and milk in same bowl on High 4 minutes, stirring after 2 minutes.
Bring all ingredients	to a boil. Reduce heat. Simmer for 5 minutes. Serve with cubes of chicken or pork.
Cook stew beef in crock-pot at 200° for 24 hours. Pull off fat and tear apart with fingers. Mix together bacon drippings, brown sugar, butter, Worcestershire sauce, catsup, black pepper, onions, vinegar, mustard, salt, beef broth and liquid smoke. Cook together until onions are done, then add meat and simmer 1 hour.
Cream together sugar, flour and softened butter until smooth. Add 2 slightly beaten egg yolks, juice of lemon and milk. Fold in beaten thick egg whites and then pour into pie shell. Bake at 450° for 8 minutes and at 325° for 20 to 25 minutes.
Sift graham flour; add water to make a batter of coating consistency. Beat the batter until it floats in the water; add seasonings. Cut the cottage cheese into small pieces size 1 1/2 x 3/4-inch and sprinkle seasonings on it. Coat the cheese pieces with batter and deep-fry to golden brown.
Butter bread, alternate layers of bread and cheese in greased 12 x 7 x 2-inch pan, ending with cheese. Mix remaining ingredients, pouring over layers. Chill 6 hours or overnight. Bake at 325° for 45 minutes. Let stand 5 minutes before serving.
Preheat oven to 350°. Brown hamburger with onions. Line bottom and sides of 12 x 9-inch baking dish with flour tortillas (about 6). Pour hamburger mixture over tortillas. Pour Ranch beans on top of hamburger. Sprinkle with 1/2 of cheese. Cover with another layer flour tortillas. Mix Ro-tel tomatoes and chicken soup in another bowl and pour evenly on top of tortillas. Bake for 25 minutes. Take out and cover with remaining cheese. Bake 10 more minutes. Wah Lah!
Dissolve yeast in the	1/3 cup of water. Put soda in the milk. Make well in sifted flour. Put Crisco in the well. Pour milk, yeast and sugar in well.	With hand, mix until dough is stiff and elastic like. Place in refrigerator 24 hours. Roll and use as needed like you would biscuit dough. Will keep 4 or 5 days in refrigerator.
Mix the sugar and plain flour well. Bring to boil the margarine, Crisco, water and cocoa. Pour hot mixture over sugar and flour; blend well. Add the remaining ingredients with flour mixture; beat well. Grease a 9 x 13 x 2-inch pan. Pour batter into pan. Bake at 400° for 20 minutes only (according to stove test for doneness). While cake is baking, make icing.
Mix all ingredients. Place into greased pie plate. Bake 25 to 30 minutes at 325°. Makes 1 pie.
Preheat oven to 350°. Beat together until fluffy the almond extract, shortening, brown sugar, milk, vanilla and egg. In a separate bowl, combine flour, salt and soda. Add flour mixture to other ingredients, blending well. Stir in chips, pecans and cereal. Place rounded teaspoonfuls of dough on an ungreased cooking sheet, leaving 2 inches between cookies. Bake 10 to 13 minutes or until golden around the edges. Makes 5 dozen cookies.
Slow boil the raisins in water and juice until liquid is gone. Add applesauce, sweetener and oil; then add eggs. Mix well. Blend in soda and flour. Add remaining ingredients and mix well. Pour into a greased square cake pan and bake at 350° for 25 to 30 minutes.
Combine milk, sugar, egg yolks, and butter in a heavy saucepan; bring to a boil and cook over medium heat for 12 minutes, stirring constantly. Add vanilla, coconut, and pecans, stir until frosting is cool and of spreading consistency. Yield: enough for one 3 layer cake.
Heat oven to 250°. Line baking sheets with foil. On medium speed, beat egg whites until peaks form. Beat in sugar gradually, along with pinch of salt. Add lemon zest, Espresso and vanilla extract. Beat on high.
Brown beef and onion. Drain really well. Add other ingredients, using liquids from all cans. Simmer for 20 to 30 minutes.
Combine the cake and pudding mixes, then add the eggs, oil and 7-Up. Bake at 350°f. 180°c. gas mark 4 for 30 minutes. Makes a 3 layer cake.
Layer in bowl as follows: Crumble cake on bottom. Sprinkle Kahlua on cake. Spread prepared chocolate pudding on cake. Spread Cool Whip on pudding. Sprinkle Heath or Skor bars onto Cool Whip. Continue layering ingredients until gone. Top with cherries.
Combine first 7 ingredients. Pour into pastry shell. Bake at 425° for 10 minutes; reduce heat to 350° and bake 40 minutes or until set, then cool.
Cook noodles and drain. Chop cabbage very fine and fry in butter, stirring quite frequently, until browned. Mix noodles, cabbage and bacon and pour about 4 to 6 tablespoons melted butter over it.
Cook until thick, then add 1/2 cup peanut butter and pour into baked pie shell. Do not skimp on the peanut butter.
Soften margarine, then beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, soda and salt; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake in 375° oven for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheet. Makes 5 dozen.
Heat oven to 325°. In a 5-quart Dutch oven or roasting pan, heat oil over medium-high heat. Brown meat about 5 minutes on each side. Drain excess fat, if desired. Sprinkle pepper on all sides of meat. Add 1 onion, 1 stalk of celery and bay leaf to meat. Dissolve bouillon in 3/4 cup hot water and pour over roast. Bring to boil; cover. Bake at 325° for 60 minutes. Add remaining vegetables; cover and bake an additional hour and a half or until vegetables and meat are tender.
Cook sausage until done. Crumble, then drain. Prepare a 9-inch pie shell. Mix cheese and sausage; sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients; add to egg mixture. Pour in shell. Bake at 375° for 40 to 45 minutes. Cool on rack 10 minutes. Yields 6 to 8 servings.
Cook onion and green pepper in olive oil until golden. Stir in flour and cook until bubbling. Do not brown. Add tomatoes, carrots, salt, lentils and water. (Add lentils right from package.) Cook, covered, over low heat for 2 hours. Stir occasionally. Serves 6 to 8.
Brown steak. Pour onion soup mix over steak and cook 5 minutes. Then pour cream of mushroom soup (put soup in bowl and add warm water) over meat and onion soup mix. Cook 1 to 2 hours at 250° in electric skillet. Add 1/4 water if needs to be thinned.
Sift the flour; measure and add baking powder, salt and sugar. Sift again in a large mixing bowl. Add shortening, milk and vanilla. Beat 2 minutes with an electric mixer at low speed. Add unbeaten eggs. Beat 1 minute longer. Pour into an 8 1/2 x 13 1/2 x 2-inch pan which has been greased.
Peel oranges and cut up into small pieces. Put into a mixing bowl and add syrup, rum and cinnamon, tossing gently. Cover and refrigerate overnight or in a few hours until flavor penetrates the oranges well. Put into pretty salad bowls and add toasted walnuts. Remember to toast walnuts; this gives it a very good crunchy texture.
Heat oil in a wok or large frying pan. Over medium-high heat, saute chicken. Cut pepper and onion into strips and add to chicken. Add water and taco seasoning. Simmer for 10 minutes. Squirt the juice of a lime and serve in warm tortillas. Add the desired toppings.
Cook bacon in pan or microwave. Boil water; add potatoes, onions, bacon with half of grease or less, salt, pepper and celery salt or celery. Cook potatoes until tender.
Put in 9-inch square pie dish which has been greased and floured. Bake at 350° for 35 to 40 minutes or until a toothpick comes out clean.
Cut cream cheese and butter into biscuit mix until crumbly. Blend in the 1/3 cup milk. Turn onto floured surface. Knead 8 to 10 times. On waxed paper, roll dough to an 8 x 12-inch rectangle. Turn onto greased baking sheet. Remove paper. Spread preserves down center of dough. Make 2 1/2-inch cuts at 1-inch intervals on long sides. Fold strips over filling. Bake at 425° for 12 to 15 minutes.
Saute onion and green pepper in butter. Cook rice in 2 1/2 cups water and bouillon cubes. Simmer for about 25 minutes. Mix rice, onion, pepper, mushrooms, water chestnuts and turkey in a casserole. Stir in mushroom soup. Bake at 350° for 30 to 45 minutes.
Brown and drain meats. Put back in skillet and add remaining 3 ingredients. Melt cheese slowly. Spread on party rye bread. Bake 10 minutes at 350°.
In a medium frying pan over medium heat, add olive oil and melt butter. Stir in coleslaw and saute for approx. 7-8 mins. In a large pot of boiling water, cook the cavatelli for approx. 10 mins. Drain and set aside. When coleslaw is done, stir in cavatelli. Add salt & pepper. Serve immediately.
Chop mushrooms fine and saute in butter for 5 minutes. Sprinkle flour over butter mixture and add cream and seasonings. Spread filling on slices of bread with crust removed. Cut in half, roll and fasten with toothpicks. Place on cookie sheet and toast in oven. Bake at 350° for 20 minutes.
Slice mushrooms, bell pepper and onion. In skillet, melt butter. Add sliced mushrooms, onion and bell pepper to butter. Add salt and pepper to taste. Cover and simmer on low for about 1 hour, stirring occasionally.
Heat oven to 400°. Cook turkey in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spoon turkey into ungreased 2 quart casserole. Stir in vegetables, tomato sauce, pasta, garlic salt and pepper. Cover and bake about 30 minutes or until vegetables are tender; stir. Sprinkle with cheese.
Brown ground beef. Add onion, celery, curry powder, bell pepper, salt and pepper. Cook long grain rice as directed. Layer in a 9 x 13-inch pan the meat, rice, layer of cheese, rice, then top with cream of mushroom soup plus 1/2 cup milk mixed together. Heat in oven for 20 to 30 minutes at 350°.
Combine all ingredients. Mixing well, form in small balls. Brown slowly in hot olive oil (2 tablespoons) in large frying pan. Put in favorite tomato sauce and simmer for 15 to 20 minutes.
Cream shortening; add sugars and eggs. Slowly add dry ingredients after stirring together. Mix well. Drop by teaspoon on cookie sheet. Bake at 375° for 10 to 12 minutes.
Wash and hull fresh berries. In the blender, puree berries. Add the almond and vanilla extracts. Sweeten with sugar. Serve as a sauce with fresh berries, melons, apricots, peaches or as a sauce over ice cream (fat-free), pancakes, waffles or French toast.
Saute onions. Grease pan and line pan with Doritos. Cover with chicken pieces. Mix soups with tomatoes and milk. Add onions, then pour over chicken. Top with grated cheese. Cook at 350° for 30 or 40 minutes.
Wash cucumbers and slice as thin as possible. Combine with chopped onions and bell peppers. Add salt; let stand at least 3 hours. Drain. In large pot, combine vinegar, sugar and spices, except turmeric. Bring to a boil. Add vegetables that are well drained. Heat thoroughly, but do not boil. Add turmeric. Pack into hot, sterilized jars and seal at once.
Beat eggs and add to sugar. Sift all dry ingredients; add dates and nuts. Add flour mixture to other ingredients. Beat well. Line 6 x 11-inch pan with waxed paper and spread dough to depth of 1/2 inch. Bake 40 minutes at 350°. Makes 22 (1 x 3-inch) bars.
Combine zucchini, water, 3/4 teaspoon salt, sugar and basil in saucepan. Bring to boil; cover and simmer until tender, about 15 minutes. Puree zucchini and liquid in a blender. Set aside.
Stir ice cream until smooth. Spoon ice cream into pie crust and cover. Freeze until hard. To serve, let pie stand for 10 minutes to soften. Put strawberry topping on a serving plate. Cut pie and place a slice on plate. Garnish with other toppings as desired. Return unused portion to freezer. Makes 8 servings.
Mix together in a large bowl. May add food coloring to change color. Freeze first batch for ice.
Put chocolate in bottom of a microwavable bowl. place peanut butter chips on top of chocolate, and then peanut butter. Microwave 2 minutes. Stir. Add pretzels and peanuts. Stir. Place on ungreased cookie sheet. Spread with a wooden spoon. In a cool place, let chill. Flip sheet and break it up.
Mix sugar, flour, milk or cream and butter or margarine. Boil for 2 minutes. Remove from heat; beat until creamy. Add flavoring; mix well. Spread on cake and sprinkle pecans on top.
Combine sugar and butter. Cream until light and fluffy. Add eggs, one at a time, beating well after each one. Add flour to creamed mixture, alternating with milk. Beat well. Stir in flavoring. Pour into a well-greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until cake tests done.
Cut up chicken breasts into bite sized pieces. Rinse and pat dry. Put bread crumbs, parsley and soup mix into large plastic bag and shake to mix. Mix egg in bowl. Put some of chicken pieces into egg mixture, then put in plastic bag and shake to coat with crumbs. Continue with other pieces of chicken until they are all coated. Let them dry on plate for a few minutes. You can either stir-fry them in small amount of oil for a few minutes or microwave them until done. Turn often. Microwave nuggets won't get browned, so you may want to stir-fry them at the end with some garlic or onion. Serve with rice and green salad.
Mix sugar, butter, cocoa and milk in pan and bring to a boil. Boil 1 minute at a full rolling boil. Have 1/2 cup peanut butter ready; stir this into hot mixture, then add 3 cups oatmeal. Mix well and add vanilla. Drop onto waxed paper; cool in refrigerator.
Braise diced beef. Saute vegetables in a little oil; mix beef and vegetables together. Add the chow mein vegetables and soy sauce. Simmer until tender, at least an hour. Thicken with cornstarch. Serve over hot rice. This can be made ahead of time and frozen until time to use.
Mix sugar and eggs. Beat well. Mix in the rest of the ingredients and stir up. Put in large cookie sheet (11 x 17 x 1-inch). Line top with one 16 ounce package of chocolate morsels and one cup of chopped walnuts.
In a large kettle, cook ground beef, green pepper, onion and garlic until meat is browned. Drain off fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes. Makes 4 to 6 servings.
Combine cream cheese, sour cream and chopped onion (include some of the green portions of onions). Allow to stand 2 hours. Combine and brown ground beef and seasonings; add tomato sauce and simmer 20 minutes. Meanwhile, cook noodles according to directions on box. To assemble in casserole: begin with layer of noodles, then sour cream mixture, then sauce. Top with grated cheese (Parmesan type). Makes two small (2-inch deep) casseroles. Bake at 350° for approximately 30 minutes with foil covering.
Cream oil and sugar until smooth. Add egg yolks. Beat until creamy. Add hot water, then dry ingredients, which have been sifted together. Stir in potatoes, nuts and vanilla. Mix well. Beat egg whites stiff and fold into mixture. Bake at 350° for 25 to 30 minutes (three 9-inch layers).
Stir together and press into a 13 x 9-inch pan. Bake 25 minutes at 350°. Cool.
Boil water and sugar; cool. Combine this mixture with ginger ale, pineapple juice and almond extract; chill. Makes 20 punch cups.
Heat all ingredients in saucepan to slow boil. Baste on turkeys, pheasants or quail.
Combine all ingredients except crab and bread crumbs. Mix well. Add bread crumbs; gently mix in crabmeat. Spoon into greased baking dish; do not pack down. Bake at 350° for 30 minutes, covered. Remove cover; bake 10 minutes more, uncovered.
Spread beans in bottom of cookie sheet. Brown meat and season to taste. (I use Tony's seasoning.) Spread meat on top of beans. Spread taco sauce on top of meat. You can use more sauce if you like. Stir sour cream in carton to make spreadable. Spread this on top of meat and sauce. Grate cheese (as much as you like) and sprinkle on top. Put in oven until cheese is melted. Serve in pan as a dip with Tostitos.
Mix crumbs and one stick of melted butter for pie crust. Line bottom of pie pan. Beat eggs, 2 sticks soft butter and confectioners sugar for 10 minutes. Pour mixture into crust. Slice bananas and place on top of mixture, then add pineapple. Spread on Cool Whip and top with pecans. Refrigerate a few hours before serving.
In large bowl, mix all dry ingredients (flour, sugar, baking soda, salt, cinnamon and nutmeg). In a separate bowl, mix eggs, water, oil and pumpkin. Add pumpkin mixture to flour mixture; blend well. Add walnuts and raisins. Grease and flour 2 bread loaf pans or prepare for cupcakes. Bake at 350° for 1 hour.
Boil the potatoes and beat only with fork so that they are lumpy. Add the sour cream, Swiss cheese, salt, pepper and butter. Scoop into a 9 x 9-inch casserole dish. Sprinkle with paprika and bake in a 350° oven for 30 minutes.
Joint your game neatly. Cut the ham and onions into small pieces and fry all in butter to a light brown. Put into soup pot with the beef, cut into strips, and a little pepper. Pour on the water. Heat slowly and stew gently for 2 hours. Take out the pieces of bird and cover in a bowl. Cook the soup 1 hour longer. Strain and cool. Drop in celery and simmer 10 minutes. Pour upon fried bread in the tureen.
Roll out dough large enough for small pizza pan. Bake according to package directions. Cool.
Remove hen from broth; cool and shred white meat (not too fine). Reserve dark meat for another use. Strain the broth. Do the following only just shortly before you are going to serve the soup. Add to the broth, eggs, asparagus, mushrooms and pimentos. The ingredients should not be cut up too fine. Now, add the white chicken meat to the broth, which has been heated and slightly thickened with cornstarch. Do not boil the sauce very much after you add the cornstarch; just cook until the mixture clears. Be careful as to the time cooked; if not overcooked, you can enjoy it reheated. The quantities of ingredients varies according to how much broth and chicken you have. Just have to judge for yourself, but the soup is a flavorful broth with a few added ingredients floating through, not thick like a stew.
Mix together first 3 ingredients. Allow to drain in a colander for 1 hour. Bring next 4 ingredients to a boil. Add cucumber mixture and bring to a boil again. Ladle into clean jars, adjust lids and process for 10 minutes in a boiling water bath.
Combine all ingredients, except ice cubes, in blender. Blend 1-2 minutes, adding ice cubes one at a time. You may want to add a bit of sugar.