HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, salt and cornstarch. Add milk and egg yolks. Stir well. Blend in butter and vanilla. Stir over double boiler until starts to thicken, then approximately 1 minute longer. Pour into a baked pie shell or graham cracker crust shell. Cool in refrigerator. Garnish with sliced bananas and whipped cream.
Beat eggs and sugar together; sift flour, salt, soda and cinnamon together and add to eggs and sugar. Add oil and fold in apples. Pour into 9 x 12-inch greased and floured pan. Bake at 350° for 35 to 45 minutes.
Soak lentils overnight. Drain. Place lentils in a deep pot. Add salt pork, onion, carrot, bay leaf, salt and pepper. Add enough water to cover. Add bouillon cubes. Bring to a boil. Reduce heat and simmer 1 hour.
Stir together first 4 ingredients and spread evenly in shallow baking dish. Bake at 350° for 15 to 20 minutes, stirring occasionally. Let cool. Sprinkle 2/3 of the crumbs in a 13 x 9 x 2-inch baking pan. In a large mixing bowl, beat the egg whites, sugar, strawberries and lemon juice at high speed until very stiff peaks form. Fold in the heavy cream (whipped). Pour over crumbs in pan. Sprinkle remaining 1/3 crumbs over top. Freeze overnight. Cut into squares. Garnish with dash of whipped cream and a whole strawberry.
Brown meat and drain. Add sauce and water and simmer 10 minutes. Combine rest of ingredients in separate bowl and mix well. In large pan, layer as follows: 1 cup meat sauce on bottom, layer of lasagna pasta, 1 1/2 cups of meat sauce, 1/2 cup cheese mix, lasagna pasta, 1 1/2 cups meat sauce, 1/2 cheese, lasagna pasta and rest of meat sauce. Bake at 350° for 55 to 60 minutes, covered, then 10 minutes uncovered.
Combine sugar, cocoa, syrup and milk. Stir well. Add salt and butter. Place on medium heat and bring to a rapid boil, as soon as mixture begins to boil, time for 6 minutes.
Drain and combine beans, onion and celery. Combine salad oil, vinegar and sugar and mix well. Pour over bean mixture and chill.
Dissolve yeast in lukewarm water. Put lard in large mixing bowl and pour boiling water over, stir until dissolved. Add salt, sugar, eggs, flour and yeast; mix well. Cover bowl and leave in refrigerator overnight.
Cream sugar and oleo together. Add eggs, salt and vanilla. Beat until fluffy. Spoon into bottom of crust. Chill well. Mix Cool Whip, pecans and pineapple together. Spoon on top of pies. Chill well.
Blend flour, sugar and butter together until mixture is crumbly. Add 1/4 cup pecans and reserve the rest. Press mixture into an ungreased 9-inch square pan. Bake 15 minutes or until edges are lightly browned.
Heat oven to 375°. Cut sausage into 1/4-inch slices and brown in skillet; drain. Combine soup and milk in 3-quart casserole. Stir in pasta, sausage, 1/2 cup French fried onions and peas. Bake 30 minutes until hot; stir. Top with remaining cheese and onions. Bake 3 minutes, until golden.
In a large bowl mix all ingredients together, except cracklins; beat for 1 minute. Add cracklins. Grease a 12-inch iron skillet or a 13-inch Pyrex dish. Pour mixture into pan. Bake at 350° for 30 minutes or until golden brown.
Brown hamburger and onions, drain fat off. Add other ingredients and cook until done. Serve warm.
Beat egg whites until fluffy. Gradually add sugar. Beat until very stiff. Fold in chocolate chips and chopped nuts. Grease cookie sheet. Drop by teaspoonfuls onto the sheet. Preheat oven to 350° (must be a preheated oven!). Place cookies in oven and turn the oven off! Leave the cookies in the oven for 12 hours. Don't open the oven door. Get to make at night and go to sleep.
Mix flour, lard and salt up good. Beat egg in cup; add enough milk to finish filling cup. Pour egg and milk mixture over flour and lard mixture. Work all together good. You can roll these out and put in pans and freeze. Freezes very good. Makes about 7 crusts according to pan size.
Cook pasta; rinse in cold water and drain. In a large bowl, combine yogurt, mayonnaise and lemon juice. Stir in chicken, pasta, grapes, onions and celery.
Cook rolls according to directions. Heat pie filling with water, sugar and butter and spread over a layer of rolls which have been placed in a baking dish.
Beat egg yolks; stir in grated potatoes and a mixture of flour, baking powder and salt. Mix well. Beat egg whites until rounded peaks form. Fold into potato mixture. Spoon about 2 tablespoons of batter for each pancake into skillet (hot grease). Brown on both sides. Serve with applesauce.
Combine pineapple and juice, egg, sugar and flour in a saucepan; stir over medium heat until thickened. Pour into pie crust and cover with second crust. Bake at 375° until top crust is browned (approximately 45 minutes).
In 2-quart saucepan bring water, butter, chicken bouillon, salt, pepper and garlic to a full boil (5 to 7 minutes). Add rice and carrots; return to a full boil. Reduce heat to low; simmer until rice is tender, 25 to 30 minutes. Stir in remaining ingredients. Makes eight 2/3 cup servings.
Drain all fruit. Mix with sour cream, marshmallows and sugar. Refrigerate.
Spread cookie dough on a lightly greased pizza pan. Bake and cool. Combine cream cheese and Cool Whip. Spread mixture on cool cookie crust. Then top with fruit.
Cook the soba noodles according to package instructions. Drain. Rinse with cold water. Drain again. Transfer to a large bowl and toss with sesame oil. Place the snow peas in a colander and pour boiling water over them. Rinse with cold water and drain. Add the snow peas, turkey, scallions and parsley to the noodles and toss. Gradually add the Peanut Sauce and gently toss together until well combined. Serve the noodle salad chilled or at room temperature. Serves 6.
Measure blackberries that have been cleaned and washed. Crush well and add an equal amount of sugar in a large kettle. Mix well. Bring to a quick boil and cook rapidly, stirring often. Cook until large bubbles appear. Ladle into jars and seal.
Mix together and beat well sugar, salad oil, 3 egg yolks and hot water and then add flour, cinnamon, soda, salt, nutmeg and baking powder. Add carrots and walnuts. Fold in beaten egg whites. Bake in greased and floured tube pan for 45 minutes at 350°. This needs no icing.
Mix flour, sugar, salt and baking powder. Add peanut butter, working into dry ingredients. Add 1 egg, beaten with milk. Mix gently; do not beat. Bake 1 hour in small loaf pan at 350°. Use toothpick to check doneness. Top usually cracks.
Cream butter and sugar; add eggs, one at a time. Fold in flour. Add flavorings and lemon juice. Bake at 325° for 1 to 1 1/2 hours in greased tube pan.
To make 2 quarts, dissolve sugar in hot water. Add lemon juice and remaining water. Add lemon peel if desired. Serve over ice.
Add egg to milk; beat well.	Add sugar and vanilla. Pour into tall glass and sprinkle nutmeg on top.
Mix first 8 ingredients. Spread in greased 9 x 13-inch pan. Sprinkle one large white or yellow cake mix "dry" evenly over pumpkin. Drizzle melted oleo over dry cake. Bake at 425° for 15 minutes. Reduce heat to 350° and bake for 45 minutes. Bake until knife comes out clean. Top with Cool Whip.
Brown onion and ground beef. Drain off fat. Add soup, catsup and mustard. Heat until thoroughly warm. Season to taste. Serve on buns or over rice.
While Jell-O is chilling, whip cream cheese with mixer until smooth and creamy. Add Splenda and vanilla. Add chilled Jell-O and whip into cream cheese until well blended. Pour into Jell-O mold or bowl. Cover and refrigerate until set, about 2 to 3 hours. Serve with whipped cream.
Cut chicken breasts diagonally into thin strips. Heat one tablespoon oil in large skillet or wok. Stir-fry chicken strips and garlic until chicken loses its pink color. Remove from pan and set aside. Heat the remaining tablespoon of oil. Stir-fry the onion, zucchini and green pepper for 3 minutes. Add mushrooms and tomatoes. Continue to stir-fry an additional 3 minutes. Return chicken to skillet. Add spaghetti. Stir-fry until heated through. Serves 3 to 4.
Drain salmon; add it to the other liquids. Mix everything together. Bake in loaf pan for 1 hour at 375°. Let stand 10 minutes before serving.
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes in 375 degree oven. Makes 112 cookies.
Combine ingredients in saucepan and heat thoroughly on low heat. Stir until heated. Serve over rice. Serves 4.
Mix cottage cheese, Cool Whip and jello well. Add remaining ingredients and mix well. Cool at least 2 hours.
In a 12-inch skillet, combine all ingredients. Cook over medium heat, stirring often, until liquid disappears and nuts have a glazed appearance. Pour onto a long pan covered with wax paper. Separate nuts quickly, using a fork. Cool completely. Store in covered container. Refrigerate or freeze for longer preservation.
Beat eggs well; add sugar, milk and vanilla and mix well. Brown sugar in pan you are going to bake it in. Pour everything in it and set in a pan of water. Bake for 1 hour at 375°, then cool it and turn over to serve.
Pound the round steak with edge of heavy saucer or meat pounder and cut into pieces the proper size to wrap around the potatoes. Rub a small amount of salt on the peeled raw potatoes and wrap the pieces of steak around them, fastening them with toothpicks. Roll in the flour mixed with the salt and brown in hot fat. Place in a greased covered casserole; cover and bake in a moderately slow oven (325°) for 1 hour and 20 minutes or until potatoes are done. From time to time during the baking, pour on a small amount of hot water to prevent drying of the steak. If desired, catsup may be put over the meat a few minutes before serving and if any liquid remains in the bottom of the casserole, it may be served as gravy.
Mix margarine, sugar, eggs and molasses. Mix in coffee. In a separate bowl, mix together flour, pepper, cloves, cinnamon, salt, nutmeg, baking powder and 2 tablespoons anise seed. Mix dry ingredients into coffee mixture. It will be sticky so add a little more flour to make dough stiff. Roll out thin. Cut with cookie cutters. Bake at 350° and watch carefully. Make a thin frosting of powdered sugar, water and a drop of vanilla. Frost first, then use colored sprinkles.
Mix all ingredients and put in greased casserole. Sprinkle with chives and paprika (optional). Bake 30 minutes at 350°.
Mix all ingredients together. Bake at 350° for 55 minutes in tube pan.
Trim off the stems and remove any limp leaves from Brussels sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussels sprouts. Saute a few minutes until the Brussels sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with vinegar. Add the butter and salt and pepper to taste and toss together again. Serves 6 to 8.
Combine pineapple and sugar in a saucepan; bring to a boil, stirring until dissolved. Cool. Add buttermilk and stir until combined. Fold in whipped topping and pecans. Spoon into a 12 x 8 x 2-inch Pyrex dish and chill until firm. Cut salad into squares to serve. Yields 12 servings.
Boil to a soft crack stage when dropped into cool water. Pour over 8 to 10 quarts popcorn (salted). When cool enough to handle, grease hands and make into balls.
Mix cornmeal, cold water and salt together. Add to the 3 cups boiling water. Cook until done, about 20 minutes.
Preheat oven to 375°. In large bowl, beat milk and butter until smooth. Add biscuit mix and vanilla; mix well. Shape into 1-inch balls. Roll in sugar. Place 2-inches apart on an ungreased baking sheet. Do not flatten. Bake 6 to 8 minutes or until lightly browned (do not overbake). Press Hershey's Kisses in center of each ball immediately after baking. Cool. Store tightly covered at room temperature.
Wash blossoms well and drain. In a large container with cover, pour boiling water over dandelion blossoms and let stand overnight. The next morning, strain out blossoms and discard them. Return liquid to container and add sugar.
Cream butter and sugar. Add melted chocolate and vanilla. Add one egg at a time, beating 3 minutes after each. Prepare favorite graham cracker crust and bake. Cool. Add filling and refrigerate. When ready to serve, cover pie with whipped cream and toasted almonds.
Pare 1 cucumber. Cut both into slices (reserve 6 slices for garnish, refrigerate wrapped). Pour 1/4 cup buttermilk and 1/2 cucumber slices into blender, beat until smooth, add remaining slices, salt, pepper and onion. Beat until smooth. Stir in remaining buttermilk. Cover and refrigerate at least 2 hours or very cold. Serves 6 to 8. Add garnishes before serving. (Cut up chives may also serves as garnishes.)
Wash chicken with cold water. Place in a large saucepan. Add water halfway up the chicken with 1/2 teaspoon salt for every quart of water. Cover; simmer for 1 hour, turning once or twice. Cool chicken in the broth and refrigerate until needed.
Cook the rhubarb and sugar over low heat until sugar dissolves. Boil hard for 10 minutes. Add the Jell-O and boil 3 minutes. Skim and put in jars. Seal.
In a jar that has a lid, sprinkle in herbs to the amount you choose and then the liquids. Shake well and chill.
Mix all ingredients except tomato sauce and water. Form mixture into 10 or 12 small balls. Brown them lightly in uncovered saucepan; drain off excess fat. Add tomato sauce and water. Cover tightly; simmer 45 to 50 minutes or until rice is tender. Serve with pan gravy.
Spread cranberries over bottom of greased 10-inch pie plate. Sprinkle with 1/2 cup sugar and nuts. Beat eggs well. Add remaining 1 cup sugar gradually and beat until thoroughly mixed. Add flour and melted butter. Beat well. Pour batter over cranberries.
You can use less water than directions call for to mix Jell-O, then use the pineapple juice and strawberry juice. Mix Jell-O and let cool.
Combine crumbs, milk and heat to boiling. Cook, stirring constantly about 1 minute. Remove from heat; add small amount of eggs and mix well. Stir into balance of hot mixture. Add remaining ingredients. Mix well. Pour into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Place in shallow pan of hot water (approximately 1-inch deep). Bake at 375° for 1 hour. Serve hot with sliced ripe olives. Makes 6 servings.
Combine all ingredients and work dough until nice and smooth. Roll out; cut in squares. Fill with nut or prune filling. Roll and shape into horns. Bake in moderate oven for 20 minutes. Apricot jam also works well for filling.
Combine pineapple, flour, sugar, salt, lemon juice and sour cream. Cook slowly until thick. Cook an additional 2 minutes. Remove from heat. Beat 2 egg yolks and add small amount of mixture. Transfer to pot of filling. Cook additional 2 minutes. Bake in 9-inch pie shell with meringue until light brown.
Bake ham according to instructions on package; usually 350° for 20 minutes per pound. Mix brown sugar, mustard and cloves and pour over top and sides of ham. Return to oven and bake 20 minutes more. Let sit 30 minutes before slicing. Refrigerate leftovers for another meal or to make sandwiches.
Combine apples, 1/4 cup unsweetened orange juice and cinnamon in a bowl; stir well and set aside.
Preheat oven to 425°. Melt butter in the oven in an ovenproof dish. I use glass pie pan. Mix ingredients in bowl. When butter is melted, pour in batter. Bake for about 15 to 20 minutes until golden brown and puffed. Sprinkle with powdered sugar and lemon. We top with fresh fruit, too. Serve immediately. Serves one or two.
Combine corn, sour cream, eggs, sugar and oil. Beat well. Add corn meal and baking powder. Mix well. Pour in a greased 10-inch baking dish. Bake	at 400° for 30 minutes or until top is golden brown. Serve warm.
Place potatoes in a 1-quart casserole, coated with cooking spray. Combine cornstarch and brown sugar in a small bowl. Add orange and lemon juices, stirring well. Pour over potatoes. Cover and bake at 425° for 40 minutes or just until potatoes are tender and glaze is thickened.
Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Place in crock-pot. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7 to 9 hours. Makes 6 servings.
Combine all ingredients. Mix at medium speed 5 minutes. Pour in greased Bundt pan. Bake at 350° for 1 hour. Cool 15 minutes; remove.
Brown ground beef in pan. Add garlic, peppers, parsley and onion. Simmer 5 minutes. Pour meat mixture into casserole dish. Pour can of mushroom soup over meat. Top with Tater Tots. Bake at 350° for one hour. Sprinkle grated cheese on top and brown.
Mix together and freeze. When ready to use, let thaw until mushy. Add ginger ale.
You also need 8 (6 ounce) fruit juice cans or paper cups and 8 birthday candles.
In a large casserole dish, spread refried beans evenly across bottom. In skillet, brown ground beef; season with salt, pepper and garlic to taste. Drain fat and layer over beans evenly.
Blend first 6 ingredients 5 seconds. While blending, pour in oil very slowly.
Combine all ingredients in large mixing bowl; blend until moist. Beat on medium-speed for 4 minutes. Pour into greased and floured 10-inch tube or Bundt pan. Bake at 350° for 45 to 50 minutes. Cool in pan for a few minutes.
Put Eagle Brand milk in ice cream freezer, then fill remainder to the fill line with Big Red. Put lid on. Surround with ice and rock salt. Crank until firm. Delicious!
Boil and drain noodles according to box directions. Add Crisco and beaten eggs. Mix in rest of ingredients. Put in 11 x 9-inch pan. Sprinkle top with cinnamon (liberally). Bake for 1 hour at 350°. Serve hot or cold.
Blend cream cheese, butter and vanilla until smooth and set aside. Beat milk and pudding until fluffy. Fold in Cool Whip. Then fold in first mixture.
Mix all ingredients in 2-quart saucepan. Cook until water is all gone and sugar has crystallized. Then spread mixture on cookie sheet and bake for 30 minutes in 300° oven.
Mix all ingredients together and put in crock-pot which has been greased with 2 tablespoons shortening. Top with slices of cheese. Cook 3 to 4 hours on low.
Layer ingredients in pan in order listed. Bake at 350° until lightly brown (30 to 35 minutes).
Drain beans and corn; layer in bottom of oven-safe baking dish. Add salt and pepper to taste. Mix onion, cheese, sour cream and soup in separate bowl. Pour over vegetables and spread to edges of dish. Mix crackers and butter. Crumble over top of soup mixture. Bake, uncovered, at 350° for 35 to 45 minutes or until crackers brown and mixture is bubbly.
Blend flour, soda, salt and cinnamon. Add sugar, strawberries (thawed), eggs and oil. Grease and flour loaf pans. Pour batter into pans, and bake at 350° for 1 hour.
Peel potatoes and slice thin. Cook until tender in boiling water. Combine all remaining ingredients. Place potatoes in a greased 13 x 9 x 2-inch baking dish and pour sour cream mixture over them, spreading evenly. Bake at 375° for 40 minutes.
Melt butter and stir in bread crumbs. Set aside. Combine sugar and cinnamon. Heat oven to 350°. Grease baking dish, cover bottom with part of apples. Sprinkle sugar mixture, then walnuts and then bread crumbs. Repeat layers, ending with crumbs on top. Cover and bake 1 hour. Remove cover last 15 minutes of baking.
Press crescent roll dough on pizza pan. Top with sausage and cheese. Beat eggs with milk, salt and pepper. Pour over crust. Sprinkle with Parmesan cheese. Bake at 375° for 15 to 20 minutes, until the crust is golden brown and eggs are set. Cut into slices and enjoy!
Place pork roast in a Dutch oven. Salt and pepper to taste and cover with water. Bring to a boil over medium-high heat, then turn heat down to medium. Cook thoroughly, 1 to 1 1/2 hours. Remove from heat and slice. Place slices in an ovenproof casserole dish and sprinkle with a little more pepper. Place in a 325° oven for 15 to 20 minutes. While roast is in oven, bring 1 1/2 cups of broth to a boil. Dissolve 2 tablespoons of flour in 1/4 cup water. Stir into boiling broth. Keep stirring to keep lumps from forming. Add mustard and cook until smooth. Gravy may be poured over roast, or served separately.
Mix mayonnaise, sugar and vinegar; mixing well. Stir in carrot and onion. Add mayonnaise mixture to cabbage; stir to coat.
Brown sausage. Remove from pan. Put celery and onions in same pan and saute until tender. Set aside. Crumble cornbread and bread in large bowl. Add sauteed vegetables and sausage. Add mushrooms with juice. Mix. Add all dry ingredients. Mix. Pour in broth little at a time, mixing until all added. Stuff turkey and bake. You'll have enough to bake some by itself.
In saucepan, melt butter and then mix flour, salt and pepper. Cook over low heat until mixture is smooth and bubbly. Stir in cream and broth. Boil 1 minute. Add chicken and vegetables. Pour into unbaked pie shell and top with unbaked pie pastry. Bake at 425° for 35 to 40 minutes until brown. You may use leftover turkey instead of chicken if you want.
Mix ingredients and bake in greased and floured pan at 350° for 35 to 40 minutes.
Dissolve jello in boiling water. Add vinegar, salt and cayenne pepper. Chill. When slightly thickened, stir in cabbage, apples and olives. Chill until firm. Serve on lettuce with mayonnaise. Serves 8.
Cook the first 3 ingredients for 45 minutes. Blend together and add the rest.
Mix all ingredients together well, except cheese and bay leaves. Place in a baking pan with bay leaves on top. Bake at 350° for 1 1/2 hours. Remove bay leaves and top with cheese until cheese is melted.
Cream the cheese with sugar and vanilla. Fold in Cool Whip with mixer. Drain pineapple and fruit cocktail. Add bananas and nuts. Chill before serving. Can be made the night before.
Simmer giblets and turkey gizzards and neck in one can chicken broth; add enough water to cover. Add Nature's Seasons, poultry seasoning, sage, chopped parsley, minced onion, salt and pepper to taste. When fully cooked, drain off broth and reserve in refrigerator until ready to stuff turkey. Dice meat finely or put through meat grinder.
Cook beef with taco seasoning according to directions. Shred head of lettuce into large bowl; add chopped onion and tomatoes. Add meat, when cool, and grated cheese. Crush tortilla chips and add just before serving. Add Catalina dressing to taste.
Liquify all ingredients, except turkey, in blender. Inject liquified ingredients into turkey. Marinate turkey in refrigerator 24 hours. Deep fry turkey in pot 4 minutes per pound at 350°.
Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1-inch from center hole and 1-inch from outer edge. Remove cake from center, leaving 1-inch thick layer on bottom of cake. This is your tunnel. Reserve cake pieces.
*Tip: To tint coconut, place coconut and 1 to 2 drops of green food coloring in a jar or resealable plastic container. Seal container and shake until all colored.
*Hard to find cheese; I use 1 clove garlic with grated American cheese.
Place sugar and egg white in top of double boiler over simmering water. With electric mixer at high speed, beat constantly until mixture thickens and forms soft peaks, about 5 to 7 minutes. Remove from heat. Add yogurt, strawberry puree and vanilla to thickened mixture; stir until combined. Pour mixture into container of ice cream freezer and process following manufacturer's directions. Transfer to storage container, cover and freeze.
Combine ingredients in a large bowl. Pour into greased 9 x 13-inch pan and bake at 400° for 40 minutes or until done.