HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, water and salt; cook down until a rich brown color. Add 1 1/2 cups milk and cook and stir until sugar is dissolved. Combine cornstarch, spice, remaining 1/2 cup milk and egg yolks; beat until well blended. Add raisins to hot milk mixture and cook and stir until thick and cornstarch is cooked (about 3 or 4 minutes). Pour into baked pie shell and top with meringue made with the 2 egg whites and brown in a slow 300° oven for 25 to 30 minutes.
Mix all ingredients together. Chill and serve with chips. This recipe will serve 4 people.
Dissolve gelatin in boiling water in large bowl. Add strawberries; stir until melted. Stir in pineapple, pecans and bananas. Chill until partially set. Pour 1/3 of the gelatin mixture into glass bowl. Chill for 30 minutes. Spread half the sour cream over congealed layer. Spoon half the remaining gelatin mixture over sour cream. Chill for 30 minutes. Spread remaining sour cream over congealed layer. Cover with remaining gelatin mixture. Chill until firm.
Cream butter; gradually mix in sugar.	Blend in chocolate and vanilla. Add eggs 1 at	a time, beating 5 minutes after each addition. Pour into shells; chill at least 1 hour.
Saute onion and celery in butter. Simmer remaining mixture 10 minutes, then add sauteed onion and celery. Mix with cooked chicken and then bake an additional 10 minutes.
Melt chips over low heat, stirring constantly. Remove from heat and quickly stir in noodles and nuts, so they are evenly covered. Dip out by teaspoons onto wax paper. Chill and refrigerate.
In a large skillet (or Pan), combine sausages and barbecue sauce; stir over medium heat until heated through. Gradually stir in marmalade. Serve warm.
Mix peaches and sugar together; set aside. Melt margarine in pan. Mix batter; pour onto margarine. Put peaches on top. Bake at 350° for 60 minutes.
Mix in order listed. Sprinkle top with cinnamon and sugar mixture. Bake at 400° for 15 minutes.
Mix all ingredients together, except tomato sauce. Roll in small balls. Put tomato sauce in large pan. Bring to a boil. Add meatballs. Simmer for 1 1/2 hours in covered pan, stirring occasionally so meatballs don't stick.
Cream the cheese and sugar. Add cheese-sugar mixture to Cool Whip. Melt butter; add cracker crumbs to butter. Pat layer of crumbs. Layer Cool Whip mixture, all of the pie cherries and another layer Cool Whip mixture. Top with crumbs.
Mix all ingredients well. Chill and serve with fresh veggies, crackers or chips.
Combine first 4 ingredients in large bowl. Combine flour, baking powder, salt and cocoa, then stir into sugar mixture. Fold in chopped Snickers. Spoon into greased and floured 13 x 9 x 2-inch pan. Sprinkle with chopped Hershey bars. Bake at 350° for 30 to 35 minutes. Cool and cut. Makes 2 1/2 dozen.
Heat oil in skillet. Add chicken. Stir until golden brown. Add taco seasoning and 2 tablespoons or so of water. Add cilantro and simmer for 4 minutes. Cover and set aside. Divide and place chicken onto a half side of each tortilla. Add green onions, cheese and a small amount of salsa if desired. Fold over tortilla. Carefully place one folded tortilla in clean, dry skillet over medium heat. Cover and let cook 5 minutes. Carefully turn onto other side and heat 3 to 5 minutes until golden and ingredients are melted inside. Repeat with other quesadillas.
Preheat oven to 400°. Mix cereal, milk and sugar in one bowl and let stand 5 minutes. In another bowl, mix flour, baking powder, soda and cinnamon. Add egg and applesauce to first mixture and then add to flour mixture. Stir until just moistened. Batter will be lumpy. Spoon into muffin pan sprayed with a no stick preparation. Bake 18 to 20 minutes. Serve warm. Contains 130 calories per muffin, 4 g protein, 28 g carbohydrate, 2 g fat, 20 mg cholesterol, 200 mg sodium, 5 g dietary fiber.
Mix flour, soda and spices; sift. Combine molasses and buttermilk. Cream the margarine. Add sugar and cream well. Add egg and beat well. Add dry ingredients alternately with the milk-molasses mixture, beating after each addition until smooth. Bake in a 8 x 8 x 2-inch pan at 350° until done, about 1/2 hour.
Place milk, sugar, eggs and salt in top of double boiler. Place over boiling water; stir constantly until custard lightly coats spoon. Do not overcook. Soften gelatin in cold water and pour custard over it. Stir until dissolved. Add flavorings. Chill until partially thickened. Stir frequently. Fold in whipped cream. Split cake in 2 layers. Spoon filling between layers, on sides and top of cake. Sprinkle with almonds. Chill. Serves 16.
Put the chocolate in 1 bowl (3 cups), then dip the candy canes in the chocolate. Freeze for 5 minutes, then eat! Enjoy!
Mix ingredients thoroughly. Form into balls. Add more powdered sugar, if too sticky. Refrigerate.
Preheat oven to 375°. In a large mixer bowl, lightly but thoroughly, combine the meats and crumbs; use your hands, if necessary. In a medium bowl, beat the eggs and add the sour cream, onion, lemon juice and spices. Mix well. Pour over the meat mixture and blend.
In blender, blend cottage cheese, milk and pineapple juice. In a large bowl, combine cheese mixture and fruits. Mix well. Refrigerate.
Mash 1 clove garlic and combine with beef, egg, 1/2 teaspoon salt, rice, chili powder and 2 tablespoons parsley. Shape into small meatballs. Dice remaining garlic; cook in 2-quart pan in oil along with onion until tender. Add remaining salt, water, broth, celery and lemon pepper. Bring to boil. Reduce heat. Drop in meatballs. Simmer 20 minutes. Add tomatoes and parsley. Simmer another 30 to 45 minutes. Serves 4.
Saute onions in stick of butter until just translucent. Put layer of cracker crumbs in bottom of buttered 9 x 11-inch baking dish. Top with 1/2 of the sauteed onions. Dab 1/2 of mushroom soup over onions, then cover with remaining onions and the rest of the soup. Sprinkle light layer of cracker crumbs over onion/soup layers. Beat the milk and eggs together, then pour over the top of the onions. Finish with shredded cheese on top. Bake at 350° for 30 to 35 minutes or until casserole is set and starting to lightly brown.
Peel and core apples. Sift flour with 4 tsp. baking powder and 1/2 tsp. salt. Cut in shortening. Add milk. Stir with fork to make soft dough. Roll out on floured board. Cut dough into 6 squares about 4 inches. Roll thin. Put apple in center of each square. Pour sugar in the core of each apple. Fold dough up over apple. Pinch edges together. Place in baking pan. Bring water, cinnamon, sugar and butter to a boil. Pour over the dumplings. Bake 1 hour and 15 minutes in oven at 400 then for 30 minutes at 300.
Beat eggs slightly and add sugar and flour. Add melted butter or margarine; mix well. Add buttermilk and flavoring; pour into unbaked pie shell. Bake at 325° until custard is set.
Mix oil, salt, baking powder and milk. Add flour. Stir together. Bake on griddle or skillet.
In large gumbo pot, make a Roux with oil and flour. Cook over medium heat, stirring constantly until Roux is dark, caramel color. Remove from fire and add remaining ingredients, except 1/2 cup file and rice. Boil for about 2 hours or until meat is tender and gumbo is thickened. In the last 15 minutes, add reserved green onions. Remove from heat.	Add file. Serve on hot rice. Serves 5 to 6 people.
Preheat the oven to 350°. Cream sugar and shortening. Add wet ingredients. Add the dry ingredients; add the raisins and nuts (optional). Grease a 9 x 13 pan. Put the batter into the pan and bake for 30 to 45 minutes. Use the butter cream frosting recipe on the confectioners sugar box or Cool Whip for a quick frosting.
Saute onions and mushrooms in butter. Add soup and water, then rice and seasonings; stir. Bake in greased casserole, covered, in a 350° oven for 45 minutes or 1 hour.
Cream the shortening and sugar. Add remaining ingredients in order given; mix well after each addition. Spread in a shallow, greased pan. Bake at 350° for 18 to 20 minutes. Do not overbake. Take out while soft and chewy.
In a bowl, combine pie filling, peel, juice and nutmeg. Pour into greased 10 x 6 x 2 pan. Combine flour, sugar and salt. Cut in butter with fork; stir egg mixture (egg beaten with vanilla) into flour mixture until moist and crumbly. Sprinkle over cherry mixture and bake at 400° for 25 minutes. Serve with ice cream or topping. Makes 6 servings.
Combine first 4 ingredients in a large saucepan. Cook over medium heat 5 minutes, stirring constantly. Add pecans and continue cooking 5 minutes. Remove from heat and stir in vanilla. Place pecans individually on wax paper. Cool completely. Yields 2 cups.
Combine first 4 ingredients in saucepan and bring to a boil. Reduce heat and simmer until reduced to 3 cups (about 30 minutes). Strain mixture through sieve and discard solids.
Brown beef and onions. Add rest of ingredients. Cook over low flame for 3 hours. Skim off excess fat. Serve over spaghetti. Top with grated cheese and raw chopped onions. Serve with oyster crackers.
Fry hamburger; drain and put in bottom of small casserole. Add beef soup. Put about 2 inches of mashed potatoes on top. Dot the top with buttered bread crumbs and bake at 350° for about 30 to 40 minutes or until hot and bubbly.
Beat eggs well. Add sugar, vanilla, cream and buttermilk. Stir and add flour, baking soda, salt, baking powder and nutmeg. Chill dough before rolling out. Fry at 375°.
Salt roast; put in pan with water. Simmer 3 to 4 hours until roast shreds easily. During last hour, add your potato. When it's done, mash potato and shred your roast together. Add soup, chillies and chopped onion. Place back on stove and heat just long enough to stir together. Lightly brush each tortilla with butter, then place a scoop of beef mixture in each tortilla and top with a large spoon of sour cream and cheese. Fold tortilla. Place in a large pan. Spread rest of sour cream and cheese on top. Bake at 400° for 20 minutes.
Bring water to a boil and add tapioca jello pudding and jello. Stir and boil for	1 minute. Cool 1 1/2 to 2 hours completely. Add thawed strawberries and Cool Whip. Refrigerate and serve.
Mix all ingredients together, except Fritos. Put in large casserole dish or 9 x 13-inch pan. Crush Fritos and put on top of mixture. Bake at 350° for 30 minutes.
Mix soup, milk and butter together and heat over medium heat, stirring occasionally. Add broccoli, wine and tarragon. Bring to a boil and serve.
Layer carrots, peppers and onions in Tupperware. Mix remaining ingredients and pour over carrots. Marinate 2 days in refrigerator.
Stir together the oats, flour, baking powder, soda and salt; set aside. With mixer at medium speed, beat peanut butter and margarine until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add oat mixture; beat well. Chill dough, if necessary; shape into 1-inch balls. Place on ungreased cookie sheet, 2 inches apart. Flatten with floured fork, making crisscross pattern. Bake at 350° for 8 to 10 minutes, until lightly browned.
Mix all well. Put into 2 1/2 to 3-quart buttered casserole. If too dry, add 1/3 cup water or tomato juice. Bake, covered, at 350° for 45 minutes.
Saute vegetables with garlic in butter; remove garlic. Add tomato paste and wine. Simmer briefly but do not overcook vegetables. May be prepared early in day. When ready to serve, add additional wine to taste and heat thoroughly. Serve with sliced tenderloin steak or other cooked beef.
Brown meat with onion and garlic; drain fat. Add salt, oregano, marjoram, pepper, bay leaf, tomato paste, water and Worcestershire sauce. Simmer at least 30 minutes.
Combine and beat well the eggs, sugar and oil. Add pumpkin. Mix together flour, nutmeg, cinnamon, salt and baking soda. Add alternately with water. Pour into 2 loaf pans and bake at 350° for 1 hour.
Preheat oven to 350 degrees. Sift dry ingredients into an 8 x 8 inch pyrex baking dish or pan that has been sprayed with cooking spray. Mix well. Make 3 holes; pour oil, vinegar and vanilla in separate holes. Pour water over all. Mix well with a fork, but do not beat. Bake at 350 degrees for 30 minutes. Leave in pan and frost while warm.
In a saucepan, heat enchilada sauce. While it is heating, spray or grease rectangular baking dish. Heat oven to 350°.
Mix powdered sugar, shortening and softened butter together. Stir in flour. Press in ungreased 18 x 26-inch bun pan. Bake in 350° conventional oven and 325° in convection oven, until just golden brown, about 12 minutes. Oven temperatures vary and you may need to adjust cooking time to your oven.
Cream together the butter or oil and honey. Add eggs. Sift dry ingredients together and add to creamed mixture alternately with milk. Pour batter into 2 oiled 9-inch cake pans. Bake for 35 minutes in oven preheated to 350°.
Combine all ingredients, except chocolate chips. Press into a greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Sprinkle immediately with chocolate chips. Let stand 5 minutes. Spread chocolate evenly.
Mix well and spread 3/4 inch thick on serving tray or plate. Refrigerate all day. Just before serving, layer the following on top: 1 small jar El Paso taco sauce (mild), grated sharp Cheddar cheese, shredded lettuce, chopped tomatoes and chopped avocado. Serve with Doritos.
Melt butter in a large skillet; add celery and mushrooms. Cook over medium heat for 5 minutes or until celery is crisp-tender, stirring often. Add onions, rosemary, peas, chicken broth, salt and pepper. Cook until thoroughly heated. Makes 4 to 6 servings.
Combine sugar, water and butter. When mixture begins to boil rapidly, add pecans. Boil, stirring constantly, until mixture forms large bubbles on top and looks sugary. Remove from fire. Drop by teaspoonfuls onto well buttered marble slab or platter.
Beat eggs and add to ingredients. Mix well. Bake in loaf pan at 350° for 1 hour. If desired, sprinkle with brown sugar before baking.
Peel and slice potatoes. Chop onions.	Alternate layers of potatoes and onions in greased 2 or 3-quart baking dish. Season each layer with salt and pepper. Mix mushroom soup, cream of celery soup and milk and pour over potatoes. Place ham slices on top. One-half cup of grated sharp Cheddar cheese may be added as topping instead of slices of ham. Bake in 350° oven until potatoes are tender, about 1 1/2 hours.
Cut fish in 2 or 3 portions, according to size. Dip fish into beaten egg, then into bread crumbs. Place coated fish in a well-greased, shallow baking pan. Sprinkle with salt and pepper. Drizzle a mixture of melted butter or margarine and lemon juice over fish. Bake in oven at 400° until golden brown. Allow 5 to 6 minutes for each 1/2-inch of thickness. Makes 3 servings. Freeze leftover portions.
Beat the cream cheese and Eagle Brand together. Add Cool Whip to mixture. Pour 1/4 of this mixture into 1 crust. Drizzle 1/4 of the caramel on top of each pie. Melt oleo in skillet. Add coconut and pecans. Stir until toasted. Sprinkle 1/4 of the mixture on top of the caramel in each pie. Repeat each step using the remainder of the ingredients. Place in freezer and serve frozen. This is very good to have on hand as an emergency dessert.
Wash broccoli. Remove long leaves and tough pieces of stalks. Cut stalks lengthwise into quarters. Place broccoli in large saucepan with 1-inch boiling salt water. Cook for 10 to 12 minutes until crisp-tender. Drain broccoli well. Reserve cooking water. In a large saucepan, melt butter over medium heat and saute celery and onion until soft. Stir in flour, blending well. Combine reserved cooking water and milk. Gradually stir into saucepan. Cook until mixture is slightly thickened and comes to a boil. Add cheese and stir until melted. Stir in tuna. Serve hot over cooked broccoli. Makes 4 servings. Preparation time: 20 minutes. Cooking time: 15 minutes.
Chop beef into small pieces. Mix rest of ingredients with beef and mix well. Chill until serving. Serve with bread or crackers.
Bake cake as directed on box. Cool. Divide in half. Prepare instant pudding as directed on box.
*If the button mushrooms are used, additional broth will be needed to cover and simmer them.
Mix together oil, rice wine vinegar, sugar, salt and spice packet. Pour mixture over shredded cabbage. Break up noodles on cabbage; add toasted sesame seed and mix well. Chill before serving.
Heat oven to 350°. Combine butter, peanut butter and brown sugar; beat until light and fluffy. Add water, egg and vanilla; mix well. Combine flour, cinnamon and baking soda. Stir into butter mixture; mix well. Stir in oats and raisins. Drop by tablespoonfuls onto cookie sheets. Bake in upper third of oven for 10 to 12 minutes or until lightly browned. Remove from cookie sheets to wire racks. Makes 4 dozen.
Melt cheese and mayonnaise in saucepan. Put potatoes in bowl and mix with cheese. Add 3/4 cup bacon bits on top. Bake in a 9 x 13-inch casserole. Cook, covered, at 350° for 1 hour.
Preheat oven to 350°. Combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, butter and vanilla. Beat until smooth. Pour batter into an 8 or 9-inch square pan or dish.
In a large saucepan, heat oil. Add carrot, onion and garlic. Cook, stirring frequently, 4 to 5 minutes. Stir in basil, oregano and bay leaf. Cook 1 minute longer. Stir in tomatoes, broth and 2 cups water. Simmer 15 minutes.
Mash corned beef and potatoes. Add onion and seasonings. Cook 15 minutes. Serve with greens and salad.
Beat eggs; add juice and sugar. Cook in double boiler, stirring until thick and smooth. Remove from fire. Add butter and cool. Add to fruit mixture and whipped cream. Put in refrigerator for 24 hours before serving.
Combine cheese, chicken soup, sour cream, butter and onions. Spread mixture over potatoes. Top with corn flakes. Bake at 425 degrees for 45 minutes to 1 hour.
Follow directions for the cake mix; bake. Mix jello with hot and cold water. When cake is done, punch tiny holes in cake and pour in jello mixture. Refrigerate 3 to 4 hours. Top with whipped topping.
Scald milk. Put margarine, sugar and salt in work bowl. Pour scalded milk in bowl. Let cool to lukewarm. Add yeast; mix. Add egg; mix. Add flour a cup at a time and mix after each addition. Put dough into a bowl and cover; let rise. Shape into desired rolls. Let rise. Bake at 400° until nicely browned. This dough can be used for sweet rolls, cinnamon rolls, coffee cakes, raised doughnuts, etc.
Heat oven to 375°. Mix dressing, flour, bouillon and pepper in saucepan; gradually add milk. Cook, stirring frequently, over medium-low heat until thickened. Add turkey and vegetables. Cook until thoroughly heated. Spoon into 8-inch square baking pan. Unroll dough and place over turkey mixture to cover. Bake 15 to 20 minutes or until golden brown. Makes 4 servings.
Pour boiling water over dates and let set 10 minutes. Add remaining ingredients except chocolate bits and nuts. Put chocolate bits and chopped nuts on top before baking. Pour into greased and floured, large loaf pan, 9 x 14-inch. Bake at 350° for approximately 30 minutes.
Sprinkle 1 tablespoon corn meal in bottom of a 10-inch skillet (well-greased). Cook over medium heat until corn meal is slightly browned. Combine corn meal, salt and soda. Mix well. Add milk, corn, eggs and oil. Mix well. Pour 1/2 batter into skillet; sprinkle with cheese, onion, peppers and ground beef. Top with remaining batter. Bake in a 350° oven for 50 to 55 minutes. Makes 6 servings.
Mix well the milk, cheese, eggs, oleo, flour and sherry. Add the vegetables. Pour into a 9-inch greased pie pan. Bake at 350° for 45 minutes.
Soften sausage and cream cheese. Blend together, then add other ingredients. Refrigerate. Serve on crackers.
In a heavy saucepan or top of a double boiler, melt 6 ounces white chocolate and all the chocolate chips. Stir in peanuts, marshmallows and cereal. Pour into a greased 10-inch pizza pan or a 10-inch circle of cardboard covered with foil. Spread to even out top. Sprinkle with coconut. Top with cherries. Melt remaining white chocolate; drizzle over pizza. Chill. Yield: 16 to 20 servings.
In 8-inch square dish, spread pie filling. In small bowl, mix together cake mix, butter, nuts and cinnamon until crumbly. Sprinkle evenly over cherries or in three rows so cherries are visible. Cover with wax paper. Microwave on Auto Cook 2 if you have the Automatic Cooking Cycle, if not cook on 20% power for approximately 11 to 15 minutes. Makes 6 to 8 servings.
In a large heavy saucepan, put the sugar and evaporated milk. Bring slowly to a rolling boil. Let boil for no longer than 8 minutes, stirring constantly, to keep from scorching. Remove from heat and add the marshmallows, chocolate chips and butter or margarine. Stir until melted and well blended. Add broken nutmeats and vanilla. Spread in large ungreased (at least 9 x 13-inches) pan. When cool, cut into squares. Makes a huge batch, about 4 to 5 pounds of fudge.
Mix ingredients and pour in parfait glasses or just a plastic bowl. Chill 3-4 hours. Parfait glasses look nice when lined with thin sliced fruit and topped with extra whipped topping.
With a slotted spoon, dip cottage cheese from the carton into a large mixing bowl. Dump into dry gelatin. Mix well; add the drained fruits. Dump in whipped topping and fold well. Chill 1 hour or overnight. This keeps well for 3 to 4 days. Makes 6 to 8 servings.
Cream butter and sugar. Add eggs. Beat well. Add bread and pineapple. Pour into greased 1 1/2-quart casserole. Bake 1 hour at 350°, uncovered.
Place cucumbers in gallon jar. Cover with a brine of 1 c. coarse salt and 11 c. boiling water. Cover jar and let set for two weeks. Pour off brine, rinse, and then cover with cold water to which Alum has been added. Let set for 24 hours. Pour off water. Cover with cold cider vinegar to which pickling spices have been added. Let set for 24 hours. Drain off vinegar but leave pickling spice. Add 3 c. sugar, let set for 24 hours, add 3 more c. sugar, let set for 24 hours, and then add 3 more cups sugar. This makes a juice to cover the pickles. Just leave pickles in the gallon jar and set on a shelf. Take out as needed to serve. These have a long shelf life and are very crispy.
Soften butter. Add sugar and eggs. Beat well. Add flour, flavorings, nuts and fruit. Mix well. Bake in a 325° oven for 1 hour and 45 minutes. If desired, you may add 1 teaspoon lemon flavoring and an additional 1 teaspoon vanilla.
Place 6 tart cut-up apples in a well-greased baking dish. Mix dry ingredients together until crumbly and sprinkle over the apples. Melt the butter and pour on top, sprinkle with cinnamon. Bake 30 to 40 minutes at 350°.
Cook and drain broccoli. Grease a 9-inch pie plate. Spread cooked broccoli in pie plate. Beat together sour cream, cottage cheese, Bisquick, margarine and eggs. Pour in pie plate. Top with thin tomatoes. Sprinkle with Parmesan cheese. Bake at 350° for 30 to 40 minutes. When knife inserted in center comes out clean, it is done. Serves 6 to 8.
Mix sugar and cornstarch together. Grate lemon and wash from grater with cup of cold water. Mix in sugar and cornstarch. Add beaten egg yolks and pinch of salt. Taste for sweetness and lemon flavor. Stir while cooking.
In a large saucepan or kettle, brown meat and pour off fat. Add peas, spices and onion soup mix. Stir in boiling water, tomato sauce and soy sauce. Cover and simmer 25 minutes.
Boil water, pineapple, and sugar. Remove from heat, add box of jell-o and stir thoroughly. Put in freezer, stirring occasionally until it starts to jell. Blend mixture and cream cheese. Mix in cool whip and add pecans. Refrigerate.
Moisten very sparingly with coconut milk. Shape into eggs; coat with chocolate. Place on cookie sheet lined with wax paper. Let stand to cool.
In large saucepan, melt butter and chocolate over low heat. Remove from heat. Add remaining ingredients except confectioners sugar. Blend well. Spread in greased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool; sprinkle with confectioners sugar. Cut into squares. Makes 36 bars.
Brown ground beef and onion until cooked. Use an herb gravy packet and mix in with onion and meat. Dice potatoes and boil for 20 to 25 minutes. Mash with butter and milk. Put meat, onion and gravy in medium sized casserole dish. Add mashed potatoes on top of the meat. Place oven on broil and brown top of pie.