HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 1/2 cup sugar, flour and salt. Add milk to slightly beaten egg yolks. Combine flour mixture and milk mixture. Cook in top of double boiler until consistency of custard. Add vanilla. Line baking dish with vanilla wafers. Slice bananas over wafers. Pour 1/2 the custard over bananas. Cover with remaining custard. Beat egg whites with 6 tablespoons sugar. Beat until stiff. Pour on top of pudding. Bake at 425° for 5 minutes or until delicately browned. Serve hot or cold. Makes 6 to 8 servings.
Dip chicken in mixture of egg and water. Season to taste. Roll in potato flakes. Place chicken in melted butter in a 13 x 9-inch baking pan. Bake at 400° for 1 hour. Turn once after 30 minutes.
Combine pudding mix, 2 cups of cold milk, vanilla and sugar substitute in a bowl. Mix according to pudding directions. Pour into a 1/2-gallon container with a tight-fitting lid. Add 3 cups milk and shake well. Add evaporated milk and shake. Add remaining milk; shake well. Chill. Yield: 8 servings.
Put first 3 ingredients in the microwave for 3 minutes. Take it out and mix peanuts and marshmallows. Mix very well. Put this mixture on a 9 x 13-inch dish that is greased with oil and put in the freezer for 20 minutes, covered. After that, take it out of the freezer and cut in pieces and it is ready to serve. "Good appetite!"
In mixing bowl, mix eggs and sugar about 2 minutes. Add oil and vanilla. Add all dry ingredients. Mix well. Stir in nuts. Pour into greased and floured loaf pans. Bake at 350° for 45 to 60 minutes.
Brown chicken in butter; place in casserole dish. If using fresh mushrooms, saute in remaining butter and pour over chicken. Blend sour cream, soup and Marsala; heat in skillet. Pour over chicken. Sprinkle	with paprika.	Bake at 325° for 1 1/2 hours, uncovered.	Garnish with parsley and serve over rice or noodles.
*To sour milk, place 2 tablespoons of vinegar in a measuring cup; add enough milk to make 2 cups and let stand for a couple of minutes.
Take chicken off bones and cut into small pieces. Place chicken in greased 9 x 13-inch baking dish. Mix celery soup and broth together and pour over chicken. Mix flour, egg and margarine with milk. Add vegetables and pour over chicken. Bake for 45 minutes to 1 hour at 350°. Serve warm.
Arrange sprouts in shallow baking dish. Combine oil, vinegar, sugar, salt and pepper; blend well. Pour over sprouts and sprinkle with cheese. Cover and bake in 350° oven for 15 minutes or until sprouts are tender. (If possible, marinate sprouts in vinegar 1/2 hour to 1 hour before baking.)
Sprinkle pecans evenly in unbaked pie shell. Sprinkle with chocolate pieces; drizzle with caramel. Set aside. In a bowl, beat the cream cheese, sour cream, sugar and vanilla until smooth. Add eggs, beating on low just until combined. Pour over caramel in crust. Bake at 350° for 45 minutes, or until center appears set. Cool. Chill, covered, for at least an hour before serving. Sift cocoa lightly over pie.
Melt butter and blend in flour, salt and pepper. Gradually stir in milk and cook, stirring constantly, until thickened. Cool. Beat egg whites until stiffened. Then beat yolks until thick and lemon colored. Stir first mixture gradually into yolks. Fold in whites, asparagus, onion and pimiento. Pour into a 2-quart casserole dish, place in pan of hot water and bake in preheated 350° oven for 45 minutes or until inserted knife comes out clean. Serve at once. Yield: 6 servings.
Preheat oven to 400°. Remove mushroom stems, keeping caps. Chop enough stems to measure 1 cup; put in bowl. Stir in cheese and parsley. In saucepan, bring water to boil and lemon juice. Add caps; cook 1 minute. Drain. Spoon cheese mixture into caps. Arrange in shallow baking pan. Bake 8 minutes. Makes about 2 dozen.
Brown meat and spices to taste (salt, pepper and garlic salt). Add can of tomatoes and chili mix. Cook yellow rice according to directions. Layer meat, then rice in casserole dish. Heat soup and milk. Pour over meat and rice. Put onions, olives, lettuce, tomatoes and cheese on top. Top with Fritos.
In large mixer bowl, combine biscuit mix, sugar, cinnamon and allspice. Add milk, pumpkin, oil, eggs and vanilla; beat until smooth. Pour 1/4 to 1/2 cup batter (depending on size of pancake desired) onto heated and slightly greased griddle. Cook until top surface is bubbly and edges are dry. Turn; cook until golden. Keep pancakes warm. Serve with syrup or honey.
Preheat oven to 350°. Dice onion and crush garlic. In frypan, brown ground beef, onion and garlic. Once meat is browned, drain if meat is fatty. Add steak sauce and Worcestershire sauce; stir in evenly.
Combine sugar, egg whites (at room temperature), syrup and cream of tartar in top of a large double boiler; add water and beat on low speed of electric mixer for 3 seconds or just until blended.
Drain pineapple. Mold ingredients together excluding walnuts. Roll in crushed walnuts after molded into a ball or log shaped form.
Heat oven to 400°. Grease 9 x 1 1/4-inch pie plate.
Adjust a rack 1/3 up from bottom of oven. Preheat oven to 325°. Place both chocolates and butter in a 3-quart heavy pan over medium heat. Stir until melted. Whisk if needed until smooth. Remove from heat. Stir in salt, vanilla, sugar and eggs, one at a time, stirring after each egg is added until fully blended. Add flour and stir briskly 1 minute, until mixture is smooth and shiny and comes away from sides of pan, then stir in nuts. Turn an 8-inch square pan over. Center a 12-inch square of aluminum foil, shiny side down over pan. Fold down sides and corners to shape of pan. Remove and place foil inside pan and paint melted butter on the foil. Pour mixture into pan. Bake 45 minutes or until pick comes out clean. Remove from oven. Cool completely in pan, then place pan in freezer for about an hour until cake is firm. Cover with a cutting board and turn pan. Remove foil. Quarter cake and cut quarters into quarters. When they are served cold, they have a caramel texture.
Mix 2/3 cup peanuts, wafers and oleo together; put in a 9 x 13-inch pan. Bake at 350° for 10 minutes; cool. Mix cream cheese, peanut butter and powdered sugar until smooth. Fold in 2 cups Cool Whip. Layer over crust. Mix pudding and milk; pour over cream cheese mixture. Add rest of Cool Whip on top and sprinkle with remaining nuts and candy bar. Refrigerate.
Sift together the corn meal, flour, sugar, salt and baking powder. Beat egg. Add milk; add to first mixture. Add shortening. Pour into hot, greased 10-inch skillet or pan, muffin pan or corn stick pan. Bake at 375° to 400° for 25 to 30 minutes, or until golden brown. Yields 6 servings.
Combine first 9 ingredients in a large bowl. Spoon into greased 2-quart baking dish. Top with cheese and sprinkle with paprika. Bake at 350° for 30 minutes. Cool 10 minutes before serving.
Beat eggs, sugar, oil and vanilla. Add zucchini. Mix well. Add the rest of your dry ingredients. Add nuts and currants. Pour into 4 small loaf pans. Bake at 350° for 50 to 60 minutes until done. Freeze or serve hot.
Roll dough out the size of a plate. Put apples, sugar and pats of butter on dough. Sprinkle with vanilla. Roll into a roll and place in well-greased pan. May repeat for as many rolls as you want. Bake in oven for 40 minutes or until well done at 350°. Remove from oven. Mix 2 cups milk, 1 1/2 cups sugar and vanilla. Pour over apple rolls. Return to oven about 30 minutes or until thickened. Serve while hot.
Combine first 6 ingredients. Bring to a boil, then reduce heat and gradually beat in well beaten eggs. Cook over low heat and stir constantly until thick, about 5 minutes. Add salad dressing. Combine rest of ingredients and pour on dressing. Toss.
In an 8 ounce coffee glass, add Bailey's, Goldschlager and fill with cocoa, whipped cream and cinnamon stick as garnish.
Mix flour, butter and 1 cup sugar. Bake in pizza pan or other flat pan for 15 minutes at 350°. Mix together cream cheese, Cool Whip and 1 cup sugar. Put on top of cooled crust. Put strawberry slices on top of cream cheese mixture. Put glaze on top of strawberries.
Start soup bones in 4 qt. water, add bay leaves. Simmer until meat on bones is done. Remove, cut off meat and return to pot. Discard bone (or give to Fido). Add linguica and chourico along with beef broth and can of tomatoes. Simmer for one hour, then remove bay leaves. Add carrots, onion, frozen kale, shredded cabbage and simmer for one hour. Add potatoes and continue cooking until the potatoes are tender. Fresh Kale alone with the liquid its cooked in may be substituted for frozen.
Mix all ingredients. Pour into a buttered 9 x 13-inch pan. Bake 45 minutes at 350°.
Blend flour and lard until mealy. In measuring cup, blend egg, salt, sugar and vinegar. Add enough water to make 1 cup. Combine with flour mixture. This will make dough for 6 to 9-inch pies. It freezes well in balls of dough.
Pour boiling water over tea bags, sugar, orange slices and spices. Stir to dissolve sugar; cover and let stand for 5 minutes. Meanwhile, heat cranberry-apple drink. Combine with tea. Remove tea bags and serve hot. Makes about 1 1/2 quarts or six 7 ounce servings.
Mix all ingredients as for cake, except apples. Put apples in last. Bake in an 8 or 9-inch greased and floured loaf pan at 350° for 1 hour.
Mix all ingredients thoroughly except nuts and chocolate chips. Fold them in last. Pour into a 9 x 13-inch cake pan. Bake at 350° for 20 minutes.
Sift together 2 tablespoons flour, 1/8 teaspoon salt and 3/4 cup sugar. Add egg, sour cream, vanilla and nutmeg and beat to a smooth thin batter. Blend in diced apples and pour into pie shell. Bake at 400° for 15 minutes, then at 350° for 30 minutes. Make a topping with the remaining sugar, flour, cinnamon and butter. Sprinkle over pie and brown in 400° oven for 10 minutes.
Combine Monterey Jack cheeses, Miracle Whip, margarine, green onions, garlic powder and black pepper; mix thoroughly. Split bread loaf lengthwise; spread cut surface of both halves with cheese mixture. Place on cookie sheet; bake at 400° until bubbly and slightly brown. Cut into serving pieces. Serve hot.
Rinse chicken and cook in salted water until done. Cut or tear in small pieces. Cut grapes in half. Mix mayonnaise, milk and 1/4 teaspoon salt. Add chicken, celery and grapes; mix well.
Dress the fowl 24 hours before using and soak in salt water 2 hours before cooking. Make a mashed potato dressing, seasoned with onion, butter, pepper and salt. Fill the body of the goose; grease it all over well with butter and dredge with flour. Place in pan with a pint of water. Baste well and cook 2 hours. Serve with onion gravy and applesauce.
Boil water and sugar; let cool. Combine all ingredients and freeze. When ready to serve, let thaw to mushy stage and add ginger ale. Serves 30.
Shape into 1 1/2-inch balls. Chill. Brown in a lightly greased skillet, then place in a greased 2-quart shallow baking dish. Cover with sauce and bake at 350° for 45 minutes.
For Cream Pie Filling, add 1 teaspoon butter or 1 teaspoon margarine.
Cream butter, oil and sugars together. Mix in rest of ingredients well. Drop by spoonful on cookie sheet. Press down with glass dipped in sugar or decorative sugar. Bake at 375° for 8 to 9 minutes.
Mix and cool the top 3 ingredients. Fold in pineapple and marshmallows. Pour into loaf pan (11 x 7-inch). Refrigerate until set.
Heat frying pan on high. Brown hamburger and add salt and pepper, then add catsup. Simmer for about 20 minutes.
Cook broccoli according to directions; drain. Place spears in oblong baking dish. Crumble crackers over broccoli. In saucepan mix soup, cream cheese, margarine and lemon juice. Heat on low until cheese melts. Pour sauce over broccoli. Sprinkle Parmesan cheese over broccoli and sauce. Place in 350° oven until hot.
Line a 9-inch quiche pan with pastry. Place a piece of buttered foil, buttered side down, over pastry. Gently press into pastry shell. Cover foil with a layer of dried peas or beans. Bake at 400° for 10 minutes. Remove foil and peas. Prick shell and bake 3 to 5 minutes, until light brown. Cool.
Heat and boil until thick and drops like jelly. Bake crust. Pile strawberries in crust. Pour cold sauce over. Serve with whipped cream.
Combine shortening and peanut butter. Add sugar and vanilla and mix well. Add egg and beat well. Sift dry ingredients together and mix with sugar mixture. Shape into balls. Place on cookie sheet 2-inches apart. Flatten with a fork. Bake at 300° for about 11 minutes.
Make as for biscuits, mixing sifted flour, grease and milk, adding enough water to make dough fairly stiff. Roll out on floured board or pastry sheet to about 3/8-inch thick. Cut in long strips 1-inch wide. Heat broth. If not enough broth, add water to make real thin when adding strips (crisscrossed) into broth. Add more salt and pepper if desired. Cook on medium heat, stirring occasionally until dumplings are well done. Add meat to dumplings if desired. Simmer until ready to serve.
Grease baking pan (13 x 9-inch). Mix thoroughly the butter, sugar, egg yolk and vanilla. Blend in flour and salt. Press evenly in bottom of pan. Bake 25 to 30 minutes at 350° or until very light brown. (Crust will be soft.) Remove from oven. Immediately distribute chocolate chips on crust. When chocolate is soft, spread evenly. Sprinkle with nuts. While warm, cut into bars about 2 x 1 1/2-inches. Makes 32 cookies.
In large mix, mix flour, sugar, soda, salt and spice. Add eggs, oil and pumpkin. Add nuts, raisins and chips. Divide into 3 well-greased loaf pans or 6 mini-pans. Bake at 325° for about 1 to 1 1/2 hours or until done. Drizzle top with melted chocolate chips while warm.
In bowl, combine French dressing, mayonnaise, salt and mustard; mix well. Stir in celery, pickle, eggs and shrimp. Cover and refrigerate.
Saute onion in butter until limp but not browned. Add rest of the ingredients except fish. Simmer for 5 minutes to combine flavors. Place fish fillets in a baking dish and bake in a preheated 400° oven for 25 minutes.
Marinate chicken in dressing for 2 to 4 hours. Grill breasts until done. Discard leftover dressing.
Cream sugar and cream cheese. Add Cool Whip to mixture. Put in pie crust and refrigerate for 1 hour. Pie filling may be added to top just before serving.
Combine both sugars and water and stir until dissolved. Place in microwave for 3 minutes on High. Stir; cook 3 more minutes. Stir; cook 2 more minutes. Remove and stir in margarine and nuts. Cook until starts to thicken. Quickly drop on waxed paper for desired size.
Stir 1 tablespoon flour in chopped nuts before mixing. Grease and flour tube cake pan. Preheat oven to 300°. Get at room temperature the Crisco and margarine.
Brown onions, peppers and mushrooms in oil. Then brown steak on both sides. Put in crock-pot and add tomatoes and enough water to cover meat and vegetables. Cook all day or all night until meat is tender. Then add rice and gravy mix. Stir this until mixed well. Cook about 30 minutes more until rice is tender. Serves 4 to 5.
Mix all ingredients together. Pour dough into four 1 pound coffee cans that have been greased and floured. Bake at 350° for 1 hour or perhaps a little longer until done.
In heavy 2-quart pan, cook rice in water and salt 15 minutes. After it starts to boil, remove from heat and add milk and raisins. Gradually add beaten eggs, one at a time, stirring briskly while over low heat. Stir constantly until mixture coats a metal spoon. Remove from heat and add vanilla and nutmeg.
1. Melt butter over low heat. Mix all dry ingredients together in a large bowl. 2. Add beaten eggs, vanilla, melted butter and mix together with a wooden spoon or hands. 3. Drop big spoonful on ungreased pan and bake at 375° for 15 minutes.
In blender, combine all ingredients. Process for 1/2 minute or until cubes are crushed. Makes five 8 ounce servings. Top if desired with scoop of vanilla ice cream.
Mix Jell-O's together according to package directions. Let gel until slightly thickened. Add cream cheese and milk. Beat on slow speed with mixer until well mixed. Blend in pineapple and nuts. Refrigerate until congealed.
Layer bread, sausage and cheese. Mix together all other ingredients and pour over layers. Put in a well-greased 9 x 13-inch dish. Bake in a 350° oven for 45 minutes.
Heat oven to 350°. Mix turkey, 1/2 cup salsa, beans, dressing, onions, tomatoes and seasonings in saucepan. Cook, stirring occasionally, over medium heat 10 minutes or until thickened. Place 2 tortillas on cookie sheet. Spread 3/4 cup of turkey mixture to edge of each tortilla. Sprinkle with 1/4 cup of the cheese. Repeat layers, ending with tortilla. Top each stack with remaining salsa. Bake 15 minutes or until thoroughly heated. Cut each stack into quarters. Top with lettuce, sour cream, tomato, cilantro and additional cheese, if desired. Makes 8 servings (2 stacks).
*Use fresh, frozen or canned; be creative. Example: Apricots, peaches, pears, Italian prunes, apples, rhubarb (increase sugar).
Preheat oven to 350°. Spray a 1 1/2-quart baking dish with nonstick cooking spray. Brown meat in a medium size skillet. Drain off fat. Add onion, garlic, bell peppers and tomatoes and cook 10 minutes. Add beans and chili powder. Spoon mixture into sprayed baking dish. Cover and bake 1 1/2 hours. Remove cover. Bake 20 minutes more. Serve hot. Makes 6 servings.
Cut steak into serving pieces; coat well with flour. Brown in oleo. Add salt, pepper and onions. Cover with sliced potatoes; add hot water to cover. Put in hot oven (400°) and bake for 1 hour, or until potatoes are done and gravy thickens.
In skillet, brown hamburger with onion. Drain and add spaghetti sauce. Simmer 10 to 15 minutes on medium heat.
Mix sugar and corn meal. Beat in eggs, one at a time. Add lemon juice and rind and the melted butter. Pour into unbaked pie shell. Bake at 350° for 35 minutes. Serves 6.
Cream together cheese, butter, mayonnaise and garlic salt; fold in crab meat. Spread on each half of muffin. Chill 5 minutes in freezer. Cut muffins into quarters; bake 15 minutes at 400°. Can be frozen up to 3 weeks in advance.
Mix instant pudding and milk with wire whisk or lowest setting on mixer, about 30 seconds. Add lemonade and beat with whisk for 30 more seconds. Mixture will be thick. Gently stir in Cool Whip. Spoon into crust. Store in refrigerator overnight or at least 4 hours or until set. Garnish with lemon slice curls if desired.
Boil chicken in salted water until tender; remove from broth. Add parsley, celery seed, onion and bouillon cubes. Remove chicken from bones and cut into small pieces; bring to a boil. Add chicken and noodles and cook until noodles are tender. Season with salt and pepper.
Cook potato in microwave. Prick potato with fork before cooking. Cook until done. Mix with 1 tablespoon butter (you don't have to use butter if you don't want to). Peel potato before mixing with butter. Add salt, pepper and egg; mix well.
Place 1/2 pound of bacon in skillet on medium-high heat until grease covers bottom of skillet. Remove bacon and cover. Place 1 pound of green beans in skillet at same heat for about 35 minutes or until beans start to turn brown. Cut strips of bacon in half. Place back in skillet; season with salt and pepper. When bacon is done, the beans are done. Repeat process for the remaining of the ingredients. Makes enough for 2 to 4 people.
Sift together all ingredients. Store in 3-pound coffee can or canister. Mix 4 heaping teaspoonfuls of mix to 1 cup of hot water or to taste.
In a large bowl, combine all dry ingredients. Cut shortening with pastry blender until resembles coarse meal. Stir in yeast and buttermilk and mix well. Turn out on lightly floured surface and knead lightly 3 to 4 times.
Mix apples and sugar well, add oil, nuts and eggs. Add vanilla and dry ingredients. Bake in a 9x13-inch pan for 1 hour at 350 degrees. Serve with whipped cream.
Drain juice from fruit. Add water if necessary to make 2 cups. Heat juice to boiling. Add gelatin and stir until dissolved. Cool. Add Coca-Cola and fruit. Pour into 1 1/2-quart mold. Chill until set. Serve with salad dressing, cream cheese dressing or whipped cream.
Carefully pick over oysters to remove bits of shell. In deep skillet or kettle, heat butter until sizzling. Add oysters with liquid, Worcestershire sauce, celery salt, pepper, salt and paprika. Heat until edges of oysters; curl slightly. Add milk. Heat quickly but do not boil. Serve in bowls topped with paprika and lumps of butter and oyster crackers. Makes 4 servings.
Remove seeds from the peppers and some of the seeds and pulp from the tomatoes. Grind the tomatoes, onions and green peppers together. Drain and discard the juice. Mix sugar, vinegar, salt, mustard and celery seed together. Stir into tomato mixture in a saucepan; boil until done, about 15 minutes. Meanwhile, sterilize 8 pint jars. Pack jars with relish and seal.
Prepare the potatoes. Peel, wash and boil. Chill and cut into very small cubes. Chop the asparagus (saving several for use as decoration). Mix the chopped asparagus, peas, olives, chopped red pimentos, tuna and chopped eggs. Add mayonnaise and enough asparagus juice until texture desired is reached. Add the potatoes and salt. Add more mayonnaise and asparagus juice, if needed. Arrange on serving platter and decorate with asparagus spears, pimento strips, olives and egg wedges. Chill. Has a creamy texture.
Combine all ingredients - I put this in my electric skillet on low and keep stirring every 10 minutes for about 30 minutes.
Cream butter, sugar, beaten eggs, milk and vanilla. In another bowl, sift flour, baking powder and salt. Stir and add this to creamed mixture. Chill for 3 to 4 hours. Roll very thin and cut out cookies with cutter. Bake on ungreased cookie sheet at 400°. Makes 6 to 8 dozen.
Beat cream cheese until creamy. Add 2 cups milk. Blend in pudding. Stir in fruit cocktail and marshmallows. Pour in dish and chill at least 2 hours.
Mix all ingredients together. Add enough water to mixture until thin enough to pour. Grease pan well. Sprinkle little cornmeal in pan. Bake at 500° until brown.
In a saucepan, put peppers, sugar and vinegar. Bring to a rolling boil and cook for 1 minute. Remove from heat. Add pectin and food coloring. Stir well. Let stand 5 minutes. Pour into jars and seal.
Combine the first 5 ingredients in a very large bowl. Boil sugar, syrup and margarine together for 2 minutes; add vanilla. Pour over Chex mix and mix well. Spread on kitchen counter. Add sunflower seeds and mix in. Allow to dry on counter turning frequently. Can also dry on cookie sheets in 200° oven turning frequently for crispier mix.
Make at least 12 hours before serving. Mix all ingredients well. Add 1/2 cup walnuts or pecans, cut fine, just before serving.
Cook and mash potatoes; add cream cheese in small pieces and then the butter; beat well. Add sour cream. To the milk, add the eggs and onion; add to the potatoes mixture. Beat until light and fluffy. Place in greased 9-inch casserole and refrigerate several hours or overnight. Bake in preheated oven at 350° for 45 minutes until lightly browned on top.
Mix the first 3 ingredients and press into a 9 x 14-inch pan. Bake at 350° for 20 minutes. Cool. Next mix half of Cool Whip and cream cheese with sugar and spread over first layer. Next, mix the pudding mixes according to directions. Layer chocolate pudding, then layer vanilla pudding. Finish by spreading remaining Cool Whip on top.
Beat eggs. Add sugar, a little at a time; beat until fluffy and light. Add flour, Crisco oil and spices. Stir in apples, nuts and chips. Bake 1 hour at 350°.
Preheat oven to 400°. Mix all ingredients, except sauces and rice. Shape into 1 inch balls. Bake in glass square pan about 10 to 15 minutes until browned.
Combine all ingredients and press into loaf pan. Bake at 350° for 45 to 50 minutes
Soak pinto beans overnight or add 2 inches water above beans. Bring to a boil. Boil for 20 minutes. Let stand for 1 hour. Drain. Add more water until 2 inches above beans and add 1 tablespoon salt. Bring to a boil and simmer for 3 to 4 hours. Add water as needed.
Combine slightly beaten eggs, cheese, margarine and seasonings. Heat oil in frying pan. Dip bread, 1 slice at a time, into milk, but do not soak, then dip in seasoned eggs. Saute in hot oil until golden brown. Serve immediately. Serves 3. Excellent as a Lenten side dish.