HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, cornstarch and salt in double boiler top. Mix in egg. Gradually add milk. Stir well. Cook over boiling water, stirring constantly, until mixture is slightly thickened, about 5 to 10 minutes. Do not overcook. Remove from boiling water. Stir in vanilla. Makes 1 quart.
Mix together mustard, brown sugar and Worcestershire sauce to form a smooth paste. Add wine and season to taste with salt and pepper. Set aside. Wash mushrooms and cut in half (unless they are too small). Wash and seed bell peppers and cut into 1-inch squares. Saute onion in butter until transparent. Add mushrooms and peppers and saute, stirring often. As mushrooms begin to brown and reduce in size, add wine sauce. Simmer mixture over medium heat for about 45 minutes or until sauce is much reduced and thickened. Yield: 4 to 6 servings. Great over rice or as an accompaniment to meat.
Break cake into small pieces; place half in bottom of 9 x 13-inch pan. Spread pie filling over the pieces of cake, saving some cherries for garnish. Put remaining cake over filling. Beat the pudding mix and milk. Add the whipped topping; mix until smooth and blended. Spread over cake; garnish with the saved cherries from the filling. Refrigerate. Better if made the day before served. May use other fruit.
Heat oil in a nonstick skillet over medium heat. Add peas; stir-fry 3 minutes or until crisp-tender. Sprinkle with basil and next 3 ingredients. Stir-fry one minute. Serve immediately with lemon wedges. Yields 2 servings with 95 calories (25% from fat) per serving.
Prepare your usual recipe of spaghetti sauce with meat. In a large casserole dish (at least 2-quart), begin with a layer of cooked spaghetti, add layer of meat sauce. Add 1/2 of soup, a layer (1/2) of olives and cheese. Repeat layers. Sprinkle with cracker crumbs. Bake at 350° for 1 hour.
Sprinkle meat with salt and pepper and place in crock pot. Combine remaining ingredients; pour over meat. Cover and cook on low 8 to 10 hours. Remove meat and slice. Thicken sauce with flour and water if desired. Yields: 6 to 7 servings.
Mix all ingredients together. Bake at 350° for 35 to 40 minutes.
Put spices, cinnamon stick and brown sugar in coffeemaker basket. Add water to the juices to make 10 cup level in coffeemaker. Perk on regular coffee cycle. Serve hot.
Prepare cake mix as on package, then add pudding, eggs and oil. Mix well and bake in 2 long cake pans. Line pans with wax paper; divide batter. Bake at 350° for 10 to 15 minutes.
Saute onions, pepper and celery in butter until tender. Mix soup and shrimp; add to mixture. Mix and place in butter casserole and bake at 300° until thoroughly heated. Sprinkle Cheddar cheese on top.
Cut hard-boiled eggs in half lengthwise. Set whites of eggs aside. Mash all the yolks with a fork. Mix in the rest of the ingredients. Refill the whites with the egg yolk mixture. (Heap it up slightly.) For more color, garnish the deviled eggs with parsley or sprinkle with paprika.
In mixing bowl, beat eggs. Add margarine, sugar and vanilla. Mix flour, cocoa, baking powder, salt and soda; add this mixture to the first mixture, alternating with water. Stir in sauerkraut; mix. Pour into greased and floured 9 x 13 pan. Bake at 350° for 30 minutes or until center is barely set. This is very moist.
Soften gelatin in cold water. Mix in saucepan the 1/2 cup sugar, salt, flour and milk. Cook over low heat, stirring mixture until it boils. Boil 1 minute. Remove from heat. Stir in dissolved gelatin. Cool. When mixture is partially set, beat with beater until smooth. Blend in vanilla and almond extract. Whip cream until stiff. Beat until fluffy the egg whites. Add cream of tartar and 1/2 cup sugar. Beat until stiff and glossy. Fold into custard. Fold in coconut. Put in baked pie shell. Sprinkle coconut on top. Chill until set.
Mix together. Package in paper cups or in oblong cartons. Freeze. Unmold on lettuce leaf and serve with mayonnaise or French dressing to which grated onion has been added.
Mix vinegar, 1/2 cup salt and water. Bring to a boil, then reduce heat to simmer for 5 minutes. Put 1 clove garlic and 1 hot pepper in hot jars. Pack with okra and put in 1 teaspoon of dill seed; pour in vinegar while hot.
Mix in large pot the syrup and sugar, heat just enough to dissolve the sugar. Add peanut butter and stir until color is even. Add Rice Krispies and coat cereal well. Press into a 9 x 13-inch pan.
Trim separable fat from beef; partially freeze meat. Cut meat across the grain into thin, bite size strips. In a medium bowl, stir together paprika, garlic powder, thyme, black pepper, salt and red pepper. Add steak strips; toss to coat well. In a small bowl, stir together the 2/3 cup beef broth, tomato paste and cornstarch. Set aside.
Arrange fruit in layers in buttered 3-quart casserole. Sprinkle each layer with brown sugar, cinnamon and nutmeg; dot with butter. Bake in a 300° oven for about 30 minutes. Yields 10 to 12 servings.
Melt butter and chocolate on low heat. Blend in sugar, salt and eggs. Stir in flour and vanilla. Add nuts. Bake at 350° for 20 minutes. Very good.
Pour Italian dressing over hot diced potatoes until well coated. Marinate several hours or overnight. Mix remaining ingredients and mix well.
In 2-quart saucepan, blend soup mix and milk thoroughly. Bring just to boiling point, stirring frequently. Add shrimp. Simmer 3 minutes. Toss shrimp, hot noodles and cheese.
Pierce potatoes with a fork. Do not peel. Place in microwave on a paper towel. Cook on High for 20 minutes or until done. Cool slightly; do not peel. Slice and set aside. Place margarine in glass microwave-safe bowl. Cook at High for 2 to 3 minutes to melt. Remove from oven and stir in cheese. When cheese melts, add sour cream, salt, pepper and onions. Gently stir cheese mixture into potatoes. Spoon in microwave-safe 8 x 10-inch baking dish. Top with paprika. Cook, uncovered, on High power for 7 to 8 minutes. Serves 8.
Spread potatoes and onion on clean dish towel; roll up, twisting towel to extract excess moisture from vegetables. In a bowl, whisk eggs, flour, 1/2 teaspoon of salt and 1/4 teaspoon of pepper until smooth. In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add vegetables to batter; mix. Spoon mixture into skillet, allowing 1 heaping tablespoon for each fritter. With back of spoon, flatten slightly. Fry six fritters at a time; cook 4 minutes. Turn, then cook 2 to 4 minutes more. Drain on paper towels. Keep warm while frying remaining fritters. Add more oil if necessary.
Combine carrots, soup and cheese in 1 1/2-quart casserole. Mix bread crumbs and melted butter. Sprinkle over top of casserole. Bake at 350° for 30 minutes.
Throw it into a covered dish. Bake 50 minutes in oven. Add 1/2 cup cashew nuts, crushed. Mix and bake another 10 minutes, uncovered.
Heat oils in wok or frying pan. Add scallops; saute for about 2 minutes. Remove. Add vegetables; stir-fry until tender-crisp. Add hoisin sauce and ginger; return scallops to pan. Heat through. Serves 2.
Heat 1 tablespoon oil and 2 tablespoons vinegar. Cook onion, covered, for 2 minutes. Add onions to other vegetables.
Beat egg yolks for 3 minutes. Gradually add sugar. Beat on low speed for 2 minutes. Blend in lemon juice for 1 minute. Cook over hot water in double boiler until the mixture is thick. Cool.
In a 2 to 3-quart pan bring ginger ale and water to a boil over high heat. Stir in rice, lemon peel and ginger; cover and turn heat to low. Cook until rice is tender to bite and liquid is absorbed, about 20 minutes. Remove from heat and fluff rice with a fork, then mix in the wheat germ and serve with salt if wanted. Yields 4 to 5 servings.
Drain pineapple, reserving 3/4 cup juice. In saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute longer. Remove from heat. Set aside. Combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over fruit. Stir gently to coat. Cover and refrigerate.
Mix together sugar, flour and milk; then pour into a 2-quart baking dish. Melt butter and pour over mixture. Top with fruit.
Pastry: Combine 1 1/4 cups flour and 1/4 teaspoon salt; cut in shortening. Stir in fine pecans. Sprinkle 1 tablespoon water. Toss with fork; add water until all is moistened. Dough forms ball. Roll out and put in 9-inch pie plate.
Combine mayonnaise and Cool Whip. Add all other ingredients. Mix well and serve on lettuce leaf. Can also be served spooned into tomatoes, cantaloupes or pineapple.
Bring to boil 1/2 strawberries, sugar and cornstarch. Put other half of drained berries in bottom of pie crust, adding cooked glaze on top. Top with whipped cream, sugar and vanilla mixture.
Beat together eggs, sugar and oil. Add flour, baking powder, salt and milk. Add vanilla extract and coconut. Bake at 350° for 50 minutes in Bundt pan. Remove cake from oven and make fork holes all over top of cake.
Mix sugar, eggs and 1 cup flour; mix well. Add oil or butter. Add remaining ingredients. Pour into 2 greased bread pans. Bake at 350° for 30 minutes or until done. Remove from pans and slice as needed.
Mix all together; mix well. Roll 1/3 to 1/2-inch thick on a floured board. Do not try to roll out whole recipe at once. Cut with donut cutter or biscuit cutter; make hole with finger. Fry at 400° approximately. Turn once until done; drain. Cool, dust with confectioners sugar when cool or frost with any kind you wish. Yield: 4 dozen. Recipe from Marilyn Priebe in Triplett.
Mix together and chill for several hours. Roll very thin. Cut with cookie cutter. Top with topping. Bake at 375° for 8 minutes.
Combine carrots, oil, eggs and sugar. In another bowl, combine all dry ingredients, except nuts. Blend both carrot mixture and flour mixture together, then add nuts. Bake at 350° for 45 minutes or until done. Frost with cream cheese frosting.
Sift together flour, soda, cinnamon, ginger, cloves and salt. Mix sugar, butter or margarine, egg and molasses. Mix dry ingredients with molasses mixture. Add 1 cup boiling water. Bake at 350° for approximately 20 minutes in a 12 x 15-inch pan.
Combine all ingredients in bowl; mix well. Chill for several hours. Spoon into hollowed-out round Hawaiian bread loaf. Serve with bread pieces for dipping. Yield: 4 cups.
In bowl, sift flour, salt, soda and powder. In large bowl, mix butter, sugar and eggs on medium speed. Alternate sour cream and sifted mixture, mixing in bowl. Add vanilla. Place half the mixture in a lightly greased and floured tube pan. Sprinkle half the walnut/cinnamon mixture evenly on top of the cake. Add remaining batter and sprinkle with remaining walnut/cinnamon mixture.
Drain pineapple well. Mix butter and sugar well. Add eggs, one at a time, beating well. Add dry ingredients to mixture, stirring well. Add pineapple and nuts; mix well. Pour into greased pan and bake 45 minutes at 350° or until nice and brown. Cool, cut into bars and sprinkle with powdered sugar.
Preheat oven to 450°. Arrange fish fillets in buttered baking dish. Combine salad dressing, cheese and well-beaten egg white. Spread over fish. Bake for 10 to 15 minutes without opening oven door.
Wash, peel and slice eggplant into 1/2-inch slices. Grease a baking dish. Arrange eggplant slices in baking dish. Cover with stewed tomatoes, green pepper and onion. Sprinkle with salt, pepper, garlic salt and Parmesan cheese. Bake at 350° for 35 minutes or until done.
Preheat oven to 375° and butter a 9 x 13-inch baking dish. Mix the chilies and mushrooms together and put on bottom of pan. Sprinkle cheese on top. Mix eggs together with milk and pour over cheese. Bake 18 to 20 minutes until brown around edges. Cut into squares and serve on Ritz crackers.
Cream butter and sugar, add vanilla and eggs and blend well. Add flour and baking soda and mix well. Drop by teaspoonfuls on foil lined cookie sheet or roll out and cut with a cookie cutter. Bake at 400° 10 minutes.
Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly. Fold topping into peanut butter mixture. Pour into pie crusts. Sprinkle with peanuts and chill until firm.
Put salt in water and bring to boil. Add grits and cook 5 minutes, stirring often. Remove from heat. Add butter and cheese. Stir until this is melted. Place eggs in measuring cup and beat slightly. Add milk to make 1 cup. Stir and add to grits mixture. Pour into 13 x 9-inch baking dish. Bake at 350° for 45 minutes. Add grated cheese on top for the last 2 minutes.
Cook spinach as directed on box. Melt butter and saute onions. Add flour; do not brown. Add cheese and mix well. Add the rest of the ingredients and heat to a boil. Pour into casserole dish. Top with buttered bread crumbs. Bake at 350° until brown.
Mix Jell-O with 2 cups boiling water. Add cranberry sauce and pecans. Drain pineapple and save juice. Add pineapple to Jell-O mixture. Stir until cranberry sauce is dissolved. Pour 1/2 of mixture into dish and refrigerate until Jell-O is set. Mix cream cheese and pineapple juice together.	You may not need all of the juice. Mixture should be the consistency of cake icing. Spread cream cheese mixture over first layer of Jell-O. Pour remainder of Jell-O mixture on top and refrigerate 8 hours.
Put chicken, soup, broth and eggs in casserole dish. Mix milk, oleo and flour and pour over chicken mixture. Bake 45 min. to 1 hour on 350 degrees until brown.
Simmer tomatoes and peppers until mushy. Run through food mill. Add salt, sugar, vinegar and spices in bag and simmer until it thickens. Bottle in sterilized jars.
Brown hamburger and onion in skillet. Drain and add soup. Simmer. Add lima beans and noodles and cook slow for 30 minutes.
Dissolve gelatin completely in boiling water. Let stand to cool for 15 minutes. Pour into Dixie cups. Refrigerate until firm, at least 3 hours. Carefully peel away cups. Using a knife dipped in warm water, cut each gelatin cup horizontally into 3 round slices. Insert straw half into each gelatin slice to resemble a lollipop. Makes 12 pops.
Cream butter and sugar, beat in eggs. Stir in bananas and butter, add dry ingredients and walnuts. Stir only until moist. Turn into loaf pan. Bake at 350° for 1 hour. Store overnight before slicing if desired.
Cream shortening, sugar and vanilla; add eggs singly, beating well after each addition. Sift flour, baking powder and baking soda together; add to creamed mixture alternately with sour cream. Spread 1/2 of batter in 10-inch greased tube pan. Cream butter, cinnamon and brown sugar together. Add nuts; mix well. Dot batter mixture in pan with nut mixture. Cover with remaining batter. Dot with remaining nut mixture. Bake at 350° for 50 minutes. Cool for 10 minutes after baking.
In a small bowl, mix together the sugar and flour until well blended. In a large bowl, mix all of the ingredients together, including the sugar and flour mixture. Pour into the shell and bake until firm or until a knife inserted into the center comes out clean. Bake in a 300° oven for approximately 1 1/2 hours.
Mix juices and sugar, stirring until sugar is dissolved. Just before serving, stir in ginger ale. Serve over ice.
Grease and flour 2 (8-inch) layer pans. Start oven 10 minutes before baking at 350°. Sift flour and measure; resift 4 times with soda and salt. With silver fork, quickly crush bananas to fine paste. Add lemon juice and stir in buttermilk. Cream shortening with wooden spoon; add sugar gradually and cream thoroughly. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add dry ingredients alternately with banana mixture in 3 or 4 portions, beginning and ending with flour, and beating well after each addition. Fold in nuts.
Combine tomatoes, onions and peppers. Mix paste with vinegar and add; stir thoroughly. Mix together dry ingredients and add to mixture when hot. Cook until thick. Pour into jars and process 10 minutes at 5 pounds of pressure. Yields 5 to 6 quarts; 10 to 12 pints.
Clean and cut string beans at an angle. In 12-inch skillet, put string beans in 1/2-inch boiling water. Bring to a boil over high heat again. Reduce heat to low, cover and simmer 10 minutes or until barely tender. Drain beans well.
Mix potatoes, eggs, milk, margarine, sugar, vanilla and salt. Pour into buttered baking dish. Mix topping ingredients and spread over sweet potato mixture. Bake at 325° for 20 to 25 minutes or until topping is brown.
Sort, rinse and soak red beans according to package directions. Combine all ingredients except rice and cook covered for 4 hours at low boil on stove top or 10 to 12 hours in crock-pot.
Boil sugar, honey and syrup in heavy saucepan for 2 minutes. Blend in vanilla and peanut butter. Pour over 3 quarts popped popcorn, nuts (peanuts, almonds or cashews are good). Don't make too much popcorn or syrup gets spread too thin.
Mix salmon and cream cheese well. Add lemon juice, onion, relish and salt. Mix well. Make log or ball. Serve with crackers.
Whip eggs and sugar. Add butter which has been melted and cooled. Add water and the remaining ingredients. Bake in a krumkake iron.
Melt butter in large saucepan. Add onion and saute until browned. Dissolve bouillon cubes in boiling water. Add to onion with potatoes and carrots. Add salt, pepper, celery salt and bay leaf; simmer until potatoes are tender. Stir in evaporated milk. Blend water with flour and stir into soup. Heat and stir until slightly thickened.
Preheat oven to 400°. Remove shells from shrimp, leaving shell on tail section. Devein, wash under running water and drain on paper towels. Melt butter in 13 x 9-inch baking dish in oven. Add salt, garlic and 1 tablespoon parsley. Mix well. Arrange shrimp in single layer in baking dish. Bake, uncovered, 5 minutes. Turn shrimp, sprinkle on lemon peel, lemon juice and remaining parsley. Bake 10 minutes. Arrange shrimp on heated platter. Pour garlic butter over all. Garnish with lemon wedges.
Drain canned fruits thoroughly. Toss bananas in lemon juice. Add to drained fruits. Add pie filling and gently mix together. Serves 12.
Slice bananas into bottom of crust. Spoon softened ice cream on top. Spread to flatten. Freeze for 3 hours. Top with unheated hot fudge, dollops of whipped topping, pineapple, chopped nuts and maraschino cherries. Serve immediately or can be frozen.
Preheat the oven to 375 degrees. Coat a 9 X 13 baking dish with nonstick cooking spray. Place the melted butter in a shallow dish. In a large bowl, combine the remaining ingredients except chicken. Dip chicken pieces into butter, them potato mixture, coating well. Place the chicken in baking dish and bake for 45 to 60 minutes.
Soften butter and cream cheese to room temperature. Mix together. Add flour to form a soft dough. Chill overnight. Form into 30 walnut size balls. Place each ball into mini muffin pan. Press into form of each cup.
Make dressing, oil, garlic, pepper, lemon juice, Worcestershire sauce and anchovy; mix well. Arrange lettuce after it's been washed and dried. Pour over lettuce. Sprinkle on cheese and add croutons.
Cut cake in half and tear one portion into small pieces. Spread pieces evenly in 13 x 9-inch pan. Soften cream cheese. Mix Dream Whip as directed on package. Add sugar and softened cream cheese to Dream Whip and mix well. Spread the mixture over the pieces of broken cake.
Combine flour, sugar, baking powder, cinnamon and salt. Mix in nuts and set aside. Combine eggs and oil with the dry ingredients. Add bananas, pineapples and vanilla. Mix well. Spoon into 2 loaf pans. Bake at 350° for 1 hour. Cool 10 minutes in pan.
Cook macaroni and cheese according to package directions. Add soup and ham; mix well. Put mixture into small baking dish. Bake at 350° for 20 to 25 minutes.
Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring, until mixture forms a hard ball when dropped in cold water. In mixing bowl, beat egg whites until stiff peaks form. Keep beating while pouring hot syrup in a small stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. Fold nuts in. Drop mixture from tip of buttered spoon onto waxed paper.
Combine powdered sugar and peanut butter. Blend until appearance of biscuit mix. Spread 3/4 of this mixture on bottom of pie shell. Combine cornstarch and sugar. Add egg yolks and gradually add to cornstarch and sugar. Mix well, then cook in heavy saucepan until mixture thickens. Add vanilla and margarine. Pour into a pie shell. Top with meringue.
Mix the first 6 ingredients; add celery seed. Add vinegar, parsley and boiling water; cook until thick. After dressing is cooked, remove from stove and add mustard. Pour over cooked, peeled potatoes. Add chopped celery and hard-cooked eggs.
Mix together first five ingredients. Add flour, soda and salt; mix well. Refrigerate overnight. Fill muffin tins 2/3 full. Bake at 375° for 15 to 20 minutes.
Mix all at once in bowl (for 1/2 this amount, use 1/2 cottage cheese and	small Cool Whip). Chill until ready to use.
Add cocoa to sugar; mix up good, then add milk, salt and water. Cook all together until forms a soft ball in a little cold water, then beat well until starts to get cool. Add peanut butter. Beat until thickened, then pour in greased platter (grease platter with butter). Let cool 30 minutes, then ready to serve.
Combine thawed frozen juice concentrate and club soda in a punch bowl. Spoon in ice cream. Serve immediately.
Combine first 3 ingredients. Add last 2 ingredients. Bake at 350° until golden brown.
Sprinkle marshmallows on bottom of a greased 9 x 13-inch pan. Combine strawberries and Jell-O. Let set a minute. Combine rest of ingredients; pour batter over marshmallows. Spoon strawberry Jell-O mixture over the top. Bake at 350° for 45 to 50 minutes.
Cook and mash sweet potatoes. Combine all ingredients in a bowl, stirring until well blended. Pour into pie shell and bake at 375° for 50 to 55 minutes or until knife inserted in center comes out clean.
Boil sugar, water and syrup until it spins a thread. Add raw peanuts, a pinch of salt and butter. Cook until it spins another thread. Remove from heat. Add soda and stir, pour at once in shallow pan and spread to desired thickness. When cooled, bend pan until candy releases pan. Break into pieces.
Mix first 4 ingredients plus 2 tablespoons cocoa. Add milk, shortening and vanilla. Mix only until smooth; add pecans. Pour in greased shallow pan, 9 x 9-inches. Mix brown sugar and remaining 4 tablespoons cocoa. Sprinkle over mixture in pan. Pour 1 1/2 cups boiling water over top. Bake at 350° for 40 minutes.
Mix with buttermilk until you get the consistency. Bake about 30 to 35 minutes at 400°.
Saute onion in butter; add flour and milk; blend smooth. Add vegetable variation; blend to smooth.
Put sour cream, lemon juice, sugar and bananas in mixer and beat until smooth. Fold in pecans, strawberries and cherries. Pour into large flat casserole and freeze. Before serving, let set at room temperature for a short time; cut into squares and serve.
Cream together shortening, sugar and cocoa, then add other ingredients, mixing thoroughly. Preheat oven to 350° to 375°. Bake 30 minutes or until done.
Heat oil in large frying pan and saute garlic and onion over medium heat for 2 minutes or until slightly golden. Add tomatoes; stir and cook for 3 minutes.
Mix all ingredients. Pour in buttered quart dish. Bake in a 350° oven for 1 hour. Stir 3 times.
Combine potatoes, onion, celery, carrots and salt in large kettle. Cover with water and boil approximately 30 minutes (until tender). Mix milk and cream of chicken (or mushroom) soup together in separate bowl. Reduce heat first, then add milk mix. Stir constantly until mixed well. Add butter. Let simmer for 10 to 15 minutes.
Mix all ingredients except 1/2 cup nuts. Refrigerate until firm, then shape in a ball and then roll in nuts.