HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter. Gradually add 2 cups sugar, beating at medium speed until light and fluffy. Add the egg yolks, one at a time, beating after each addition. Add flour to creamed mixture alternately with half and half, beginning and ending with flour. Stir in vanilla. Beat egg whites (at room temperature) at high speed until foamy. Gradually add remaining 2/3 cup sugar, one tablespoon at a time, beating until stiff peaks form. Fold into batter. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on a rack. Frost with Easy Caramel Frosting and garnish with pecan halves, if desired.
Mix egg yolks and sugar. Add 1/4 cup water and cornstarch; mix well. Heat remaining water and lemon concentrate to boiling stage. Lower heat; slowly add egg yolk mixture while stirring. Cook until thick and glossy. Remove from heat. Add margarine and stir until well blended. Pour into baked pie crust. Top with meringue and bake at 350° for 8 to 10 minutes or until golden brown.
Stir all ingredients together. Place in a greased casserole. Top with crushed Ritz crackers. Bake at 350° for 25 minutes.
In a 1-quart saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes. Makes approximately 2 1/2 cups.
Heat the oil in a large heavy pot over medium-low heat. Add the onion and ginger; cook until the onion is wilted, 10 minutes, stirring occasionally. Add the rice and curry powder. Cook for 1 minute, stirring well.
Melt butter and Cheez Whiz together until blended. Add soup, mushrooms, onion and seasonings. Mix well in saucepan. Add broccoli or cauliflower. Keep warm when serving with Dorito chips, etc.
Combine soup and water; add rest of ingredients and toss lightly. Place in 10 x 6 1/2-inch baking dish. Sprinkle with 2nd 1/2 cup of noodles (not mixed in) over top. Bake at 375° for 15 minutes. Serves 3 or 4.
Combine milk, cream and sugar, stirring to dissolve sugar. Chill thoroughly. Prepare juices and bananas. Mix with milk mixture. Place in electric freezer; freeze until firm. Pack with ice and salt for several hours.
Mix pudding according to directions. Add sour cream and Cool Whip. Put 2 tablespoons of mixture in bottom of bowl to hold vanilla wafers. Line bowl with wafers, sliced bananas and mixture. Repeat. Crush a few wafers to decorate top.
Saute ground beef and onion. Drain fat and add salt, pepper, chili and water. Simmer 10 to 15 minutes. Butter both sides of flour tortillas and lay in 9 x 13-inch pan. Each shell should be folded in half and set side by side with open end up. Fill each shell with the hot meat mixture and sprinkle some onions and cheese into each one. Spoon remaining meat and onions and cheese over top of all of it. Cover with foil. Bake at 350° for 30 to 45 minutes.
Prepare pie pastry per your recipe. Line a large deep dish pie plate (I use a paella pan) and roll out a top crust. Beat the eggs; stir in Ricotta cheese, onion, parsley, Parmesan cheese and season liberally with salt and pepper. Set aside.
Cook onion, mushrooms and butter. Break up broccoli in baking dish. Mix soup, Cheez Whiz and hot rice. Add to onion, mushrooms and butter. Mix all ingredients together. Sprinkle crushed Ritz crackers over top. Bake at 350° for 25 to 30 minutes, uncovered.
Mix together the first 8 ingredients and place in greased baking dish. Mix together the remaining ingredients and spread on top of the first mixture. Bake at 375° for 45 minutes.
Mix the sugar and eggs. Add the coconut, vanilla, dates and nuts. Pour into a 2-quart casserole and bake 30 minutes in a 350° oven. While hot, stir with wooden spoon. Let cool. Make into small balls and roll in powdered sugar.
Mix and add 1/2 cup bread crumbs. Shape into balls and roll in remainder of bread crumbs. Flatten; refrigerate 30 minutes. Using oil, cook 5 minutes on each side.
Cut up apples and bananas. Mix all ingredients together and let set for 2 to 3 hours before serving.
Preheat oven to 350°. Grease and flour 12-cup Bundt pan. Combine cake mix, pumpkin, eggs and orange juice in large bowl. Beat at low speed until moistened. Beat on medium for 2 minutes. Add poppy seeds; mix until blended. Pour into pan. Bake 35 to 40 minutes. Cool in pan 10 minutes. Drizzle with glaze when cool.
Bring water and salt to boil; add rice. Cover and remove from heat. Let set for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In large bowl, combine rice, celery and onion with other ingredients. Pour in greased 1 1/2-quart casserole. Bake at 350° for 1 hour.
Melt butter and marshmallows, using double boiler. Add color and corn flakes. Drop by teaspoons on wax paper to form a Christmas wreath.
In a microwave-safe bowl, combine pie filling, cranberry sauce, syrup, orange juice and butter. Microwave on High for 3 minutes; stir. Microwave 2 to 3 minutes longer or until butter is melted and mixture is heated through, stir. Serve over pancakes or French toast. Yield: 4 cups.
Combine first 4 ingredients in a heavy saucepan; add milk and egg yolks. Cook over medium heat, stirring constantly until mixture boils; boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Pour into individual dessert dishes. Press plastic wrap directly onto surface of pudding. Cool; chill until set. Makes 6 to 8 servings.
Mix ingredients together, except cheese and biscuits. Pour into casserole dish. Top with shredded Cheddar cheese. Top this with 1 can of biscuits. Bake at 400° until biscuits are done.
Use only the tops of the broccoli. Arrange in 13 x 9-inch glass pan. Melt Cheez Whiz and pour over broccoli. Put a bit of water in it; sprinkle with chow mein noodles or triskets. Place in 325° oven for 20 minutes.
Mix cocoa, sugar and flour, then add milk. Boil slowly until thick. Cool mixture before adding beaten egg yolk. Boil again until thick as desired and add pinch of salt and vanilla. Pour into cooled pie crust.
Dressing: In medium bowl, whisk together the oil, sugar, vinegar and the seasoning packets from the Ramen noodles. Set aside.
Put layer of asparagus in Pyrex dish and add layer of soup, then layer of crushed Ritz crackers. Add butter, salt and pepper. Then add another layer of asparagus and soup. Top with layer of crackers and bake in moderate oven, about 45 minutes, until brown on top.
Blend sugar, flour, nutmeg and butter. Add eggs and beat smooth. Pour over rhubarb in pastry-lined pan. Top with lattice-style pastry. Bake in hot oven at 450° for 15 minutes; then in moderate oven at 350° for 30 to 45 minutes until custard bubbles up and fruit is tender.
Beat eggs, butter, sugar and milk all together and add flavoring. Beat up real good. Pour this in a lined pie pan and bake in slow oven. After it is done, take out and cool. Add a meringue made with 2 egg whites and 4 tablespoons of sugar. Spread on the pie and bake in a slow oven until nicely brown.
About 10 minutes before serving, preheat broiler if manufacturer directs. Place half of the tortilla chips in a 15 1/2 x 10 1/2-inch jelly roll pan. Sprinkle with half the shredded cheese and top with half the jalapeno pepper slices. Broil until cheese melts and chips are lightly browned. Remove nachos to platter. Repeat remaining chips, cheese and pepper slices. Serves 4.
Mix ice cream mix according to directions.	Preheat oven to 350°. Pour mixture into the ice cream cones (the flat bottomed ones) and place on a cookie sheet and bake for 30 or 40 minutes or until browned.
Place sherbet in punch bowl. Pour Sprite in slowly and stir. Vary the color and flavor by using another flavor of sherbet.
Soak gelatin in cold water for 5 minutes. Cook cranberries in boiling water until soft, then force through a strainer. Add soaked gelatin, sugar, and lemon juice and freeze. A delicious treat to roast turkey.
Cut up and boil squash and onions for 30 minutes in broth. Put in blender to make a puree. Add in blender cream cheese and half and half or milk. Put small amounts in blender. Season with curry powder to taste. Heat and serve hot. Can be halved or use 1/3 of recipe. Add salt and white pepper to taste. Serve 1 slice of zucchini on top. This is served without crackers or bread. Makes 24 to 30 servings.
Brown ground beef. Add Ro-Tel, soup, corn, Minute rice and Velveeta cheese. Let Velveeta cheese melt, stirring occasionally. Place in casserole dish. Sprinkle Cheddar cheese on top. Bake at 350° until cheese on top has melted.
Preheat oven to 350°. Spray a medium size casserole dish with nonstick coating. In a large bowl, stir together the sugar and flour. Gradually stir in cheese. Add the drained pineapple chunks. Stir until ingredients are well combined. Pour into the prepared casserole dish.
Mix all together; bring to boil over high heat. Boil 18 minutes on medium-low heat, stirring occasionally. Put pan in cold water and beat for about 5 to 7 minutes until it thickens. Pour into buttered plate or pan. Cut when cooled. If it hardens too soon, just add a little milk to smooth it out, then put in dish. Can also be used for icing on a jam cake.
Cook Rice-A-Roni as directed on box. Add vegeburger and cook until brown. Layer string beans, then cheese, chiles, sour cream and then rice mix alternately. Bake at 300° for 45 minutes.
Mix ingredients and leave, uncovered, on kitchen counter for 3 days, stirring occasionally with a plastic or wooden spoon. Starter does not rise, only bubbles. Place in refrigerator for 3 to 5 days and feed with the following at least twice before using Starter to make bread. After starting to make bread, feed every 3 to 5 days. Will last a long time.
Place crescent rolls together into long strips. Spread with spicy mustard. Roll around kielbasa. Bake at 350° for about 15 minutes or until golden brown. Cool slightly and slice. Serve warm.
Boil potatoes until tender; peel and slice into 2 inch wedges. Arrange potatoes in a 9 x 13 inch greased baking dish. Combine remaining ingredients in a saucepan; cook until it comes to a boil. Boil 1 minute, and pour over potatoes. Bake at 400° for 20 minutes. Baste with syrup.
Mix ingredients together and simmer for 1 to 2 hours. If tomatoes are still lumpy, use electric mixer for about 1 minute. Pour into jars and seal.
While potatoes cook in large skillet, toss and brown chicken in oil over high heat for 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add onions and teriyaki sauce. Toss until heated thoroughly. Time: 20 minutes. Serves 4.
Brown hamburger with onions or onion salt. Drain fat. Add 1 can tomato soup and green beans. Stir until mixed together on medium heat. Pour in a casserole dish. Prepare 4 to 6 servings of mashed potatoes.
Mix batter by combining milk, flour, soy sauce, eggs and salt (to taste); mix until smooth. Dip winglets in batter; fry in deep hot fat (350°) until crisp and brown. Drain on paper towels.
Mix ingredients together. Bake in 9 x 13-inch pan at 350° for 30 minutes.
Beat cheese with sugar until creamy. Blend in whipped topping. Spoon into crust. Arrange strawberries on filling and top with jelly. Chill at least 3 hours.
Unroll crescent rolls. Place in lightly greased 15 x 10 x 1-inch pan, pressing edges and perforations together to line bottom of pan. Bake 7 to 8 minutes until brown at 350°; cool. Combine cream cheese, mayonnaise and salad dressing mix. Beat until smooth. Spread over crust. Combine peppers and remaining ingredients. Sprinkle over cream cheese mixture. Cover and chill 8 hours. Cut into squares. Yields 8 dozen.
Drain fruits and pineapple, then mix all together. Put into bowl and cover, then refrigerate.
Beat eggs thoroughly with sugar, salt, corn syrup and melted butter. Add pecans (save some to lay on top). Pour into pie shell and bake in a 350° oven for 50 minutes or until knife inserted comes out clean.
Blend Karo syrup and sugar in saucepan. Bring to rolling boil. Add peanut butter and Special K. Stir fast to mix. Spread in a jelly roll pan while warm.
Mix all ingredients, except soup and water. Roll mixed meat on a floured board. Make into patties. Brown in hot oil on both sides. Place in a covered dish and add hot oil. Mix can of soup and can of water together. Pour over meat mixture and bake at 300° for 2 hours, covered.
Combine beef and ham with milk, eggs, onion, bread crumbs, salt, allspice and pepper. Shape into meatballs about 2 inches in diameter. Carefully arrange meatballs in slow cooker. Cover and cook on low for 2 1/2 to 3 1/2 hours. Turn control to high. Stir in flour that has been dissolved in 1/4 cup water. Add catsup and dill weed. Cover and cook for 15 to 20 minutes or until slightly thickened. Turn heat off. Stir in sour cream.
Clean rabbit, parboil, then coat with flour, salt and pepper and place in skillet of hot oil.
Mix the last 6 ingredients well and pour over carrots, onions and bell peppers and marinate several hours or overnight.
Cream egg yolks and sugar until light in color. Heat milk to boiling point and add a little to the creamed mixture, stirring. Gradually blend creamed mixture into pot of milk, stirring constantly. Fold beaten egg whites into milk and creamed mixture. Add desired amount of rum extract and serve with nutmeg sprinkled on top.
Mix all together, adding nuts last. Spread in a large jelly roll pan (15 x 11 x 1-inch). Bake at 350° for 30 minutes. Frost when cool.
Mix sugar, shortening and egg together. Add dry ingredients. Stir in apples and nuts. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. In a small mixer bowl at low speed, beat cream cheese and sour cream until well blended and smooth. Rinse dried beef and pat dry. Chop coarsely. Gently stir dried beef, green chilies and onion into cream cheese mixture. Pour into a shallow 2-cup baking dish. Sprinkle chives and pecans on top. Bake for 20 minutes or until puffed and edges are bubbly. Serve hot with tortilla chips. Makes 2 1/2 cups. You can hardly make enough of this for a cocktail party, it goes so fast. The recipe doubles easily.
Separate eggs and set aside whites for frosting. Cream sugar, shortening and egg yolks. Add milk and dry ingredients slowly, beating about 3 minutes. Pour into 3 greased and floured 9-inch baking pans. Bake at 350° until a toothpick comes out clean. Let cool when done.
Cook together for 5 minutes the first 3 ingredients. Let mixture cool. While mixture cools, cream the butter and 1 cup sugar together. Add eggs. Add cold coffee alternately with flour, which has been sifted together with soda, baking powder and salt. Add the cooked mixture of sugar, coffee and cocoa last. Bake in a 9 x 12-inch loaf pan at 350° for 45 minutes. Cake will stay moist for several days. Use a buttercream icing.
Debone chicken breasts, then split in halves. Top each with 1/2 slice Swiss cheese. Add slices of ham to each. Place generous dollop of cream cheese in the center of each; roll up. Wrap slice of bacon around rolls; secure with a toothpick. Place in a flat baking dish. Bake, uncovered, for 45 minutes in a 350° oven. Remove from pan; place on serving plate. Add mushrooms to juice in pan; pour over chicken. Garnish with parsley.
Mix cream cheese and sugar in a large bowl until well blended. Stir in Cool Whip. Spread in crust. Refrigerate.
On waxed paper, mix flour, salt and pepper. Beat egg with water in shallow bowl. Place crumbs on another sheet of waxed paper. Coat chicken with flour mixture, then egg, then crumbs. Heat oil over medium heat and fry chicken 4 minutes on each side. Drain on paper towels.
Mix first 5 ingredients. Add oil. Mix. Add eggs, mixing in one at a time. Stir in pecans. Bake in Bundt pan at 325° for 1 hour or can be baked in small loaf pans during the holidays for gift giving. Moister if frozen for a day or two.
Heat oven to 350°. Grease a 13 x 9 x 2-inch rectangular pan. In medium bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup melted butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan. Bake 35 to 40 minutes, or until brownies begin to pull away from sides of pan. Cool completely in pan. Cut in squares. Makes approximately 3 dozen brownies.
Cook very slowly in heavy saucepan milk and sugar and continue to stir. Add 4 tablespoons flour mixed in about 1 cup of milk. Add salt and beat eggs and add to mixture. Cook slowly and stir until custard is thickened. I like to refrigerate overnight but may use same day. Before pouring custard in freezer, add vanilla and additional sugar until custard is over sweet. You may add fresh or canned fruit to same vanilla custard. Add can milk if custard does not come to line mark in freezer.
Beat eggs well and mix in all other ingredients. Pour into greased casserole and top with cheese. Bake at 350° until it bubbles, about 20 to 25 minutes.
Blend together well. Form 3 or 4 rolls. Roll in paprika and then in finely chopped pecans. Wrap each roll in waxed paper or foil and store in refrigerator. Serve with crackers.
Pour all ingredients into a 13 x 9-inch pan. No pan preparation is necessary. Mix well with fork; smooth batter out. Wipe sides of pan. Bake at 350° for about 40 minutes. Nothing could be easier - and it's delightful served cold with Cool Whip.
Preheat oven to 350°. Combine eggs, milk, 2 cups sugar, salt and pulp. Mix well. Turn into pastry shell. Bake for 30 minutes. Combine remaining ingredients for topping; pour over pie. Reduce oven temperature to 300°. Bake for 10 minutes or until topping is lightly browned.
Combine all ingredients except bacon slices. Place in greased 2-quart casserole and lay bacon on top. Bake, uncovered, at 350° for 30 minutes or until mixture thickens and bacon is brown.
Mix sugar with berries. Mix cream cheese, powdered sugar and 1 of the 8 ounces of Cool Whip. Then beat until smooth. Slice angel food cake into thin slices. Arrange slices from one cake to cover entire pan. Top with cheese mixture. Arrange slices from second cake. (Drizzle Triple Sec or sherry over cake; optional.) Top with berries and remaining Cool Whip. Refrigerate a few hours before serving.
Brown chicken in electric skillet. Add green pepper and onion. A few minutes later, add mushroom soup and milk. Simmer until gravy reaches desired consistency. Salt and pepper to taste. Serve with rice.
Combine coconut and margarine; press firmly on bottom and up side to rim of 9-inch pie plate. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in pureed strawberries and ReaLemon brand. Fold in whipped cream. Pour into prepared crust (mixture should mound slightly). Freeze 4 hours or until firm. Before serving, garnish with fresh strawberries, if desired. Return leftovers to freezer.
Cook rice 15 minutes in 4 cups water with bouillon cubes. Drain rice. Add all ingredients, except liquid from artichokes. Add liquid last. Mix well and chill. Serve cold as a salad in tomato cups or as a side dish. Serves 12.
Combine shrimp with all ingredients in a shallow bowl. Marinate in fridge for several hours. Remove shrimp from marinade and place in shallow baking pan. Broil 8-inches from heat for 15 to 20 minutes. Turn 1 time and place in serving bowl.
Combine cornstarch, sugar, salt and liquids. Cook until it boils and thickens. Add pineapple, green peppers, tomatoes and beef. Heat through. Serve over rice.
Mix all ingredients together except apples. Add apples and mix until evenly coated; put in crust.
Preheat oven to 350°. Coat chops with flour and place them in baking pan. Do not layer chops. Add garlic powder, salt and pepper to taste. Cook in oven for 30 minutes, turning once. Add onions and tomatoes. Cook an additional 30 minutes.
Combine meat with seasonings and mix well. Add egg and condensed milk. Add enough bread crumbs to make mixture hold together without being sticky or dry. Season to your liking. Shape into 6 medium patties and broil, fry or charcoal grill as you would hamburgers. Top with sliced cheese in the last minute of cooking, if you prefer. Serve on toasted sesame buns with your favorite additions to round out a different and highly satisfying meal.
Cut unpared potatoes into 1/4-inch thick slices. Place overlapping slices in buttered oven to table, 13 x 9-inch dish. Mix butter and oil. Brush slices with mixture. Pour remaining over potatoes. Sprinkle with garlic, salt and thyme. Bake at 400° for 25 to 30 minutes.
Mix well and pour into 9-inch loaf pan, which has been greased and floured, with bread crumbs. Bake at 350° for 30 to 45 minutes until set.
In large bowl mix all ingredients. Beat on high speed with an	electric beater. Beat for 3 minutes. Place batter in funnel pan which has been greased with Crisco and dusted with flour. Bake at 350° for 30 to 40 minutes or until cake tester (or toothpicks) comes out clean. Ice if desired.
Mix pudding mix and milk as directed; set aside. Crush cookies in food processor or blender. Set aside. Mix margarine, cream cheese and powdered sugar together. Mix pudding mixture together with margarine, cream cheese and powdered sugar mixture and add Cool Whip. Layer in container beginning with pudding mixture, then crushed cookie layer, etc. Be sure to end with layer of crushed cookies covering the top. Place a few "gummy worms" around the top and add a few stems of silk flowers into the pudding. When finished, it should look like a potted plant.
Put shortening in large bowl. Add sugar. Mix together. Add eggs. Measure dry ingredients on piece of wax paper (flour, baking soda, powder and salt). Take 6 or 7 heaping tablespoonfuls of dry mixture. Add to sugar mixture, then add 1/8 cup of milk. Mix with spoon. Do same with flour (three different times with flour, two different times with milk). Get in with hands. Divide into three balls. Roll up in wax paper. Refrigerate overnight.
Heat butter and sugar in a small saucepan until butter is just melted. Cool. Beat eggs in a large bowl until frothy. Add vinegar, vanilla and butter/sugar mixture. Mix. Bake at 375° for 45 minutes.
Melt 3/4 cheese and mix with soup and milk. Layer broccoli, melted cheese mix and chunks of cheese. Repeat layers. Top with a layer of croutons. Bake in 350° oven for 20 minutes.
Fill pie shell with crabmeat and cheese, reserving a few pieces of crab for garnish. Combine eggs, cream, wine, onion and seasonings. Pour into pie shell. Bake in a preheated 425° oven for 15 minutes. Reduce heat to 325° and bake an additional 40 minutes. Garnish with reserved crabmeat. Serve immediately. Serves 6.
Place roast in crock-pot and cook on low for 8 hours. Remove roast and drain liquid. Cut up roast into small pieces and return to crock-pot on low. Add barbecue sauce to roast and cook for 1 more hour. Add salt and pepper. Serve on buns.
Fry bacon until crisp; add onions and cook 2 to 3 minutes. Pour off grease. Add water and potatoes. Simmer until potatoes are tender. Stir in soup, milk, salt and pepper, then add parsley. Heat to serve, but do not boil.
Mix first 3 ingredients and bring to a boil. Cool. Sift flour, baking powder, salt, soda and spices. Cream sugar and shortening. Add eggs and vanilla and beat well. Add raisins and date mixture alternately with dry ingredients. Drop by teaspoon on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
In small saucepan, bring water, bouillon and salt to boil. In heavy saucepan, saute onions in oil until soft. Add rice, stirring until brown. Add boiling bouillon stock to rice, cheese and jalapenos. Mix. Simmer about 45 minutes or until rice is soft.
Brown pork chops; sprinkle with salt. Place in shallow baking dish. Slice apples; arrange on top of chops. Sprinkle sugar on top of apples. Put flour in chop drippings; stir constantly. Add water as needed. Add vinegar, salt and raisins to sauce, then pour sauce over chops and apples. Cover; cook at 400° for 30 minutes, or until apples are tender.
Mix eggs, sugar and salt together; beat until foamy. Add scalded milk and vanilla; beat well. Bake pie crust 5 minutes at 450° before adding the filling. Add filling and bake 5 minutes at 450°; reduce heat to 350° and bake 20 to 25 minutes or until done.