HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Heat cream over low heat until bubbles (stir constantly); form on edge of pan. Beat yolks and sugar together until thick and yellow (3 minutes). Beating constantly, pour cream in steady steam into egg yolks; add vanilla. Pour into custard cups. Place cups into baking pan with 1/2 to 1-inch boiling water lining bottom of pan. Bake 45 minutes. Remove cups; cool. Refrigerate 2 hours. Sprinkle with granulated sugar. Place under broiler (close) and cook until sugar turns golden brown. Refrigerate before serving. Yummy! Top will be crisp.
In a sprayed 1 1/2 qt. casserole, combine all the ingredients except the cheese. Sprinkle the cheese on top and bake at 350 degrees for 30 minutes. Serves: 4.
Bake potatoes and remove potato from inside of skins, leaving skins intact to re-stuff later. Mash the potatoes with butter and milk. Add sour cream, onion, chives, salt and pepper. Mix ingredients well. Stuff the potato skins and cover with grated cheese and cubed cheese. Bake in moderate oven until cheese is melted and golden brown.
Saute onion in butter. Add flour, salt and pepper. Add chicken broth and stir to dissolve flour. Add milk; bring to boil. Reduce heat. Next, add cheese and stir until melted. Then add mustard, vegetables and 1 to 2 cups water (to desired thickness). Let set 30 minutes.
Sift together the dry ingredients. Combine egg, milk and salad oil; add to dry ingredients, stirring just until flour is moistened. Batter will be lumpy. Bake on hot griddle. Makes eight 4-inch pancakes.
Mix all ingredients except cherries. After mixing, sprinkle more coconut on top and pour cherry juice over top and place cherries on top.
Put all ingredients in food processor and blend for 5 minutes. Dressing can be used on fruit or vegetable salad and is good on baked potato.
Boil noodles 5 minutes and drain. Saute meat and onions, drain. Add tomato sauce and soup. Stir in noodles. Pour into 1 1/2-quart casserole and cover with grated cheese. Bake 30 to 40 minutes at 350°.
Slice bread 1 1/2-inches thick. Arrange slices in plastic or glass container (flat works best). Mix next five ingredients and pour over bread. Cover and refrigerate overnight.
Put your first 4 ingredients in skillet and saute. Brown your ground beef and mix together. Put two cups of cooked noodles, 1 can of mixed vegetables and 1 can of cream of mushroom soup. Put your first five ingredients in casserole dish. Add your noodles, vegetable mix and soups. Add slices of cheese on top. Bake around 300° for 30 minutes.
Mix crushed cookies with melted butter. Press into the bottom of a 12-inch pie taker.
Boil peppers 20 to 30 minutes. Brown meat; drain grease. Add tomatoes, 1/2 of tomato sauce, all seasonings and chopped onion to meat. Add rice to meat. Stuff peppers with mixture. Place green peppers in a baking dish. Top with remaining tomato sauce. Cover with foil and bake at 350° for 45 minutes.
Bake butter cake mix following package directions in a 9 x 13-inch pan.
In small bowl, beat first four ingredients on low speed until well mixed. Cover and refrigerate for 1 hour. Preheat oven to 400°. Press 1/3 of dough into bottom of pan; keep remaining dough in refrigerator. Bake bottom crust 8 minutes; cool. Turn oven up to 475°. Then mix the next eight ingredients at medium speed until blended, then beat on high speed for 5 minutes. Press 2/3 dough on sides of pan within 1-inch of top. Pour filling into pan. Bake at 475° for 12 minutes. Turn oven down to 300° and continue baking for 50 minutes. Turn off oven and leave inside for 30 more minutes. Cool out of oven for 30 more minutes, then refrigerate.
Grease and flour 1 large or 2 small loaf bread pan(s). Melt margarine.
Saute onion and celery with salt, pepper and garlic powder. Brown hamburger. Place everything in casserole dish. Sprinkle with grated cheese. Cook at 350° until bubbly.
Combine first 7 ingredients and pour into buttered 13 x 9-inch baking dish. Combine corn flakes with 1/4 cup butter and top casserole. Bake at 350° for 45 minutes.
Melt butter. Add cream, egg, cheese and all other ingredients. Add cooked noodles last. Stir well and serve at once.
Mix together pumpkin, spice and milk until well blended. Add pudding mix and beat by hand 2 minutes. Fold in cool whip. Refrigerate. Serves: 4.
Line a 9 x 13 x 2-inch pan with foil and grease foil. In a 3-quart microwave bowl, stir sugar, syrup and peanut butter. Microwave at High, stirring 2 times during 3 1/2 to 4 minutes, or until mixture is smooth and sugar is dissolved. Add cereal. Stir to coat well. Press evenly into prepared pan. Cool. Remove from pan, cut into squares and store in tightly covered container. Makes 4 dozen.
Spread out sugar cookie dough in 12-inch pizza pan. Bake for 15 minutes. Cool. Cream together cream cheese, sugar and vanilla; spread on top of crust. Add on top any fruit combination. Glaze.
Combine milk, butter, sugar and salt in pan. Beat until butter melts. Cool to 105° to 115°. Add yeast, stir to dissolve. Add flour into milk mixture and stir to blend well. Cover and let rise 1 hour and 20 minutes. Roll into 1/2-inch balls and dip in melted margarine or butter. Lay balls in Bundt pan. Cover and let rise 45 minutes. Bake at 375° for 35 minutes. Cool in pan.
Mix first 3 ingredients. Add rice cereal and mix with hands. Form into small balls. Melt paraffin and chocolate chips. Dip balls in while chocolate is warm. Place on waxed paper to harden.
Mix shortening, sugars and eggs. Stir in milk, vanilla, sifted flour, soda and salt. Stir in gradually. Chill for 1 hour. Drop with tablespoon 2-inches apart. Bake 10 minutes at 375°.
In shallow dish, dip chicken into egg; coat with seasoned crumbs. In skillet on medium heat, add oil. Cook chicken 15 minutes or until browned on both sides and no longer pink. Remove and keep warm. Pour off fat. In skillet over low heat, combine soup, milk and water. Heat through, stirring. Serve over chicken with rice. Serves 4.
Combine first 5 ingredients in bowl; mix well. Place in buttered 8 x 13-inch baking dish. Bake at 350° for 45 minutes. Top with onion rings. Bake 15 minutes longer. Yields 12 servings.
Brown ground beef and beef stew. Combine with remaining ingredients and simmer until beef is tender.
In large bowl, mix fruit, sugar, eggs and crackers together. Put in unbaked pie shell. Dot with butter. Put top crust on. Bake at 375° for 1 hour.
Drain fruit. Mix milk with lemon juice and fold in whipped topping. Add fruit; pour into 2 pie shells. Chill for 2 or 3 hours.
Press cookie dough into an oiled 12-inch pizza pan. Bake in a 350° oven for 10 minutes or until light brown. Cool. Cream cheese and sugar in mixer bowl until light and fluffy. Spread over crust. Spoon glaze over creamed mixture. Top with assorted bite-sized fresh fruit in season. Yield: 12 servings.
In bowl, combine soup, milk and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted margarine. Transfer to a greased 13 x 9 x 2-inch baking dish. Let set in refrigerator awhile for best results. Toss bread crumbs with remaining margarine. Sprinkle over casserole. Bake, uncovered, at 350° for 1 hour or until bubbly and golden brown.
Butter a 9 x 13-inch Pyrex dish. Place 15 whole graham crackers on bottom. Mix French vanilla instant pudding with 3 cups cold milk. Add Cool Whip. Spoon half of mixture over crackers. Place 15 more graham crackers over top. Place other half over top. Add another layer of 15 graham crackers.
Bring spiced vinegar to a boil. Add cucumbers and onions. Bring to boiling point. Simmer 10 minutes. Seal in sterilized jars.
Mix popcorn and nuts in large baking pan. In a saucepan, combine butter, sugar and corn syrup. Bring to a boil. Cook for 5 minutes. Remove from heat. Add vanilla and baking soda. Pour over popcorn and nuts. Stir well. Bake in preheated 250° oven for 1 hour, stirring every 15 minutes. Makes 5 quarts.
Mix all ingredients except beef. Add beef and let marinade for at least one hour. Barbecue or broil.
Mix flour, salt and soda in a bowl. Cream Crisco, sugar, almond and vanilla, then add egg yolks, one at a time. Alternate adding flour and buttermilk. Bake 1 hour and 10 minutes at 350°.
Cook and drain spaghetti. Chop tomatoes, green peppers and onion. Toss everything together and chill at least 12 hours.
Grind first 5 ingredients and drain. Sprinkle with salt and let stand overnight. Rinse well and drain. Combine remaining ingredients. Pour over vegetable mixture. Heat to a full boil and boil for 10 minutes. Pack into hot jars. Adjust lids. Process in hot water bath canner 10 minutes.
Cook onion in oleo until tender, not browned. Add salmon. Cook 1 minute. Add rest of ingredients. Simmer for 20 minutes uncovered. Season to taste with salt and pepper. Good served with corn bread. Makes 4 servings.
Cream sugar and oleo together. Add eggs one at a time. Sift flour and soda. Add flour alternately with sour cream. Stir in 5 flavorings well. Pour into large greased tube pan. Bake at 350° for 1 hour and 20 minutes. Do not open door during baking.
Crush cookies in a blender a few at a time until very fine. Mix pudding according to package directions. Beat cream cheese with milk. Fold pudding, cream cheese and Cool Whip together. Layer the Oreos and creamed mixture in a new, plastic flowerpot, ending with Oreos on top to look like dirt. Put a plastic flower in the middle and gummy worms candy around flower.
Combine margarine, 1 cup flour and confectioners sugar; mix well! Press mixture into ungreased 8-inch square pan. Bake at 350° for 20 minutes (not longer). While this is baking, combine beaten eggs, sugar, salt and lemon juice. Mix baking powder and flour. Add to egg mixture. Combine well. Spread on hot baked layer and bake again for 30 minutes at 350°. Cool and sprinkle with confectioners sugar.
Sift flour, cocoa and salt. Mix dates, boiling water and soda. Cool. Cream oleo; add sugar and beaten eggs. Add flour mixture alternately with date mixture. Blend well. Add vanilla. Put mixture in a large 9 x 13-inch loaf pan, greased. Sprinkle top with chips and nuts. Bake at 350° for 45 minutes.
Combine ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper and Worcestershire sauce. Gently shape into 1-inch meatballs. Melt shortening in large skillet; brown meatballs and drain fat.
In a bowl, combine all ingredients, except turnips. Pour over turnips and toss well to coat. Refrigerate several hours for flavors to blend. Yields 4 servings.
Combine all ingredients (except pecans); mix well. Drop from teaspoon onto an ungreased cookie sheet. Top each with a pecan half. Bake in a 350° oven for 10 to 12 minutes, or until brown. Cool on cookie sheet 1 minute; remove to rack.
Mix all ingredients well. Pour into 3 unbaked 9-inch pie shells. Bake at 350° for 40 minutes or until crust edges are golden brown.
Mix well and put in greased 9 x 12-inch dish (add 1/4 to 1/2 cup water depending on how dry the apples appear. If using frozen apples, don't add water.)
Mix all ingredients except pudding mix until well blended. Then add pudding mix. Mix well. Bake in 2 well-greased loaf pans at 350° for about 30 minutes.
Cream sugar and butter; add egg. Mix well. Add apples, nuts and spices. Mix and sift soda, salt and flour and add. Stir in vanilla. Bake at 350° for 35 to 40 minutes. Serve hot or cold, with or without ice cream, sauce or whipped cream.
Preheat oven to 350° (325° if using glass). Melt oleo in 13 x 9-inch dish in oven. Sprinkle crumbs evenly over oleo; pour Eagle Brand milk evenly over crumbs. Top with chips; press down firmly.
Cut sausage into 1/2-inch pieces or form bulk sausage into small balls. Fry until well done; drain, reserving 1 tablespoon drippings. Arrange layers of potatoes, apples and sausage in a buttered 1 1/2-quart casserole. Combine sugar, flour, and salt. Blend with water. Pour over layer. Drizzle drippings over all. Cover. Bake at 375° for 45 minutes or until apples and potatoes are tender. Makes 4 servings.
Cut steak across grain into thin strips, 1/8-inch thick. Combine soy sauce, garlic and ginger. Add meat. Toss and set aside while preparing vegetables.
Stir together flour, pudding mix and baking powder. Combine egg, milk and melted margarine. Add to dry ingredients. Mix well. Spread into greased 8 x 8 x 2-inch pan. Drain peaches and reserve 1/3 cup liquid. Chop peaches and sprinkle atop batter.
Saute onion, green pepper, sausage and mushrooms. In another pan cook noodles by directions. Drain and add grated cheese while noodles and sausage are hot. Add undiluted soup and corn last.
Combine flour, salt, pepper and paprika in a plastic bag. Shake to mix. Place beef cubes in bag and shake well. Heat oil in Dutch oven; add beef and cook until browned. Add onion and cook until tender. Dissolve bouillon cube in boiling water; add to beef mixture. Cover, reduce heat and simmer 2 hours, stirring occasionally. Serve over rice. Yield: 6 to 8 servings.
Gently mix beef with salt and pepper. Shape into 8 patties about 1/2-inch thick. Coat each with flour, dip in eggs and coat with bread crumbs. Brown on both sides in skillet in oil. Arrange in single layer in a 13 x 9 x 2-inch baking dish. Place Mozzarella slice on each patty. Put mushroom slices on top of cheese-covered patty. Top with spaghetti sauce. Sprinkle with Parmesan cheese. Bake in 350° oven until sauce is bubbly and cheese has melted, probably 15 to 20 minutes. Makes 4 to 6 servings.
Brown meat, onion and garlic. Add tomato paste, water and spices. Simmer for 30 minutes. Combine cottage cheese, grated cheese, eggs, parsley, salt and pepper. Cook shells in boiling water as directed. Rinse in cold water. Drain.
Place Tater Tots in casserole. Bake, uncovered, at 400° for 10 minutes. Place ground beef on top of potatoes. Add broccoli, 1/2 can French fried onions and chopped tomato. Combine soup, milk, 1/2 cup cheese, garlic powder and pepper. Pour over beef mixture. Bake covered 20 minutes at 400°. Top with 1/2 cup shredded cheese and the remaining 1/2 can of onions. Bake uncovered 2 to 3 minutes longer.
Salt and pepper loin. Cover with Kitchen Bouquet (this is the brand name for a basting mixture). Cook indirectly with lid closed. Combine all ingredients. Heat to boiling. Brush sauce on within 1 to 2 hours before ready. Baste until ready.
Cream butter. Add sugar and cream. Beat eggs separately. Add yolks. Sift dry ingredients together and add alternately with milk. Add coconut, nuts and raisins which have been rolled in flour. Add remainder of eggs. Bake in 4 layers.
Melt oleo and peanut butter. Bring to a boil. Stir frequently so peanuts don't burn or stick. Pour over powdered sugar in large bowl. Flatten out on butter cookie sheet. Cool and cut into desired pieces.
Scrub potatoes; pat dry and prick with a fork. Bake in a 425° oven for 40 to 60 minutes until tender. Cut potatoes in half lengthwise. Gently scoop out potato, leaving a thin shell. Place potato pulp in small bowl. Beat or mash pulp. Add sour cream dip, Cheddar cheese, zucchini, carrot, salt and pepper. Beat until smooth. If necessary, add 1 to 2 tablespoons milk. Spoon potato mixture into potato shells. Place in 1 1/2-quart baking dish. Bake at 425° for 20 to 25 minutes or until lightly browned.
Boil squash for 5 minutes; drain and chop. Add remaining ingredients, except stuffing mix and margarine. Mix stuffing and margarine together. Layer half the squash mixture in bottom of casserole dish. Top with half the stuffing and margarine mixture. Repeat layers again. Bake at 350° for 20 to 25 minutes.
Brown hamburger and drain. Add onion. Cook until brown. Add beans and tomato sauce and stir well. Then add the remaining ingredients, adding flour last. Stir well and remove from heat.
Sprinkle a well-seasoned cast-iron skillet with salt and pepper, then heat until a drop of water sizzles on it. Add the steaks to the hot skillet and cook over medium-high heat for about 3 minutes per side or until desired degree of doneness. Remove steaks from pan.
Mix deviled ham and onion. Mound on a plate and frost with mixture of cream cheese, mustard and sour cream.
Heat oven to 400°. Line muffin pan with paper cups or grease 12 muffin cups. In large bowl, combine rolled oats and orange juice; stir well. Lightly spoon flour into measuring cup; level off. Add flour, 1/2 cup sugar, baking powder, salt, soda, oil and egg. Mix well. Stir in blueberries.
Brown sausage and drain. Add dash of cayenne. Place bread cubes in 9 X 13 dish pan and spread with sausage. Add green chile. Beat eggs, milk, salt and dry mustard together. Pour over bread and meat. Top with cheese. Cover with foil and let sit in refrigerator overnight. Bake covered for 1 1/2 hours at 350 degrees. Let sit for 15 - 25 minutes before cutting and serving.
Mix sugar, butter, egg and vanilla together and add the flour. Force through a cookie press; cut into strips and form into rings. Bake at 375°.
Combine sugar and syrup. Cook, stirring constantly, to 245° on candy thermometer. Stir in butter. Add milk slowly so mixture continues to boil and cook again to 245°. Remove from heat. Add vanilla and salt. Pour into well buttered 9 x 13-inch pan until firm. Spread walnuts on buttered waxed paper the size of pan. Turn candy (when cool) out on top of walnuts and press them in the candy. Roll as a jelly roll. Cut in sections and wrap in plastic wrap or waxed paper. Slice to serve.
Combine beaten eggs, water and salt. Beat well; add enough flour to make a stiff dough. Knead well on a floured board. Roll out very thin. Let dry 1 hour. Cut into narrow strips. Drop into boiling broth (chicken or beef). Boil about 5 minutes.
Spread popcorn out in a 17 x 12 x 2-inch baking pan; set aside.
Chop onion and pepper. Brown ground beef. Add onion and pepper to beef. When these 3 are cooked, add cooked egg noodles, peas and tomato soup. Salt to taste. Put ingredients in baking dish. Cover with sliced cheese and bake 10 minutes longer. Bake at 400° for 15 minutes.
Take 2 cookies, place Cool Whip on back of one cookie. Then sprinkle candy sprinkles on the Cool Whip; place the other cookie on top. Then on top of the cookie, place a dot of Cool Whip on each left and right side of the cookie and place an M&M's for the eyes, the same for the nose and mouth and there you have a cookie surprise.
Heat oven to 350°. Brown meat, stir in salsa, Miracle Whip, and chili powder. Layer half meat mixture, chips, and cheese in casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired.
Preheat oven to 350°. Combine all ingredients. Mix well. Press into pan, forming loaf. Bake at 350° for 1 hour and 15 minutes. Let stand 5 minutes before slicing.
Place mini cupcake liners on a cookie sheet. Melt together margarine, chocolate and 3/4 cup peanut butter. In another pan, melt 3/4 cup peanut butter.
In large frypan or wok heat cooking oil. Add chicken and saute until chicken is evenly browned. Add vegetable and saute for 3 minutes. Add soy sauce and red pepper to taste. Cook 1 minute. Add salted cashews. Mix well, cook 2 minutes until well heated. Serve immediately over fried or white rice.
Combine potato flakes, sugar, butter and hot water; mix well. Add cold water and biscuit mix. Add a little more cold water to make a soft dough. Turn out on lightly floured surface; knead about 10 times. Roll dough; cut with cutter or jar lid. Put on ungreased baking sheet. Brush with milk. Bake at 450° about 13 minutes.
Mix all ingredients together except the pecans. Spread into an 8-inch flat casserole dish. Top with pecans. Bake at 350° for 20 minutes. Serve warm with corn chips, crackers or celery sticks.
Melt butter. Add sugar, cocoa and Milnot. Let boil one minute, then add quick cooking oatmeal, peanut butter and vanilla. Drop on wax paper. Allow to cool.
Mix lemon juice, soy sauce and garlic powder together. Wash chicken, place chicken in the mixture. Cover and refrigerate for 3 hours. Grill on an open grill or indoor grill until done. Serve over a bed of salad greens with your favorite salad dressing.
Have all ingredients at room temperature. Cream butter and sugar until very smooth and light. Add unbeaten eggs one at a time. Sift flour before measuring, then sift all dry ingredients together several times. Add dry ingredients to the creamed mixture, alternating with the milk, mixing well. Last, add desired flavoring. This cake may be made either by hand beating or with an electric beater. Pour into a well-greased and floured tube cake pan. Bake at 300° to 325° for 1 hour.
Melt margarine in an oblong pan. Combine flour, sugar and milk; stir with fork until mixture clings together as for biscuit dough. Place on floured board; knead until dough holds together. Roll into oblong shape. Cut down center with knife; cut into 1 1/2-inch strips. Place in pan of melted margarine. Sprinkle with poppy seed. Bake in preheated 425° oven for about 15 minutes, or until brown.
In a bowl, beat the egg whites and salt for three minutes. Add sugar and beat rapidly for 10 minutes. Fold in vanilla and coconut. Drop with a teaspoon on a greased cookie sheet. Bake in a 250° oven for 25 minutes.
Preheat oven to 350°. Dredge cranberries and nuts with 1 tablespoon flour. Set aside. In a measuring cup, combine eggs, shortening, orange juice, and orange rind.	Add enough water to make 1 cup liquid.	Sift dry ingredients together, twice. Stir liquid into dry ingredients until well mixed. Fold in cranberries and nuts. Bake in a greased loaf pan for 1 hour. Remove from pan and cool on a rack. Wrap in foil and store in refrigerator or freezer. Makes 1 loaf.
Mix together and pour in baked pie shell. Bake 1 hour at 275°.
Melt butter. Add peanut butter, sugar, cocoa and milk. Boil for 2 minutes. Remove from heat and immediately add oatmeal and vanilla. Stir; pour into pan and chill or drop by tablespoon on waxed paper and chill.
Put raisins in hot water and let stand to soften. Combine all ingredients except[t fruit in a bowl and mix until eggs are completely blended. Drain raisins, then add raisins and cherries to mix. Pour into greased oblong or round pan.
In mixing bowl, combine all ingredients. Beat just until blended. Pour into lightly greased pan or muffin cups. Cook at 400° until golden brown.
Melt butter and shortening. Add sugars. Mix well. Add egg. Beat until light colored. Sift together flour and baking soda. Stir in shortening mixture. Add flour, vanilla and nuts. Shape in rolls 1 1/2 inches in diameter. Roll in waxed paper. Chill thoroughly. Bake on ungreased cookie sheet in moderate oven at 375° for 10 minutes. Makes 4 dozen cookies.
Grease a miniature muffin pan and preheat oven to 350°. Cream together butter and cream cheese until well blended. Add flour and blend thoroughly. Form 1-inch balls and flatten into muffin tins, forming a crust for filling. Add brown sugar and pecans to egg; mix well and fill each crust with 1 tablespoon of filling. Bake 25 minutes; remove from oven and sprinkle with powdered sugar.
Heat oven to 325°. Wipe roast with damp paper towel. Using a paring knife, make small deep slits in sides and top of roast. Insert garlic pieces into each slit. Rub roast with salt and pepper. Roast, uncovered, 25 minutes per pound.
Preheat oven to 350°. In a skillet, brown chops in oil and place in a rectangular casserole. Cover with onion slices, water chestnuts and mushrooms. Combine remaining ingredients and pour over chops. Cover and bake 45 to 60 minutes or until chops are tender. Makes 6 to 8 servings.
Mix sugar and syrup. Heat until melted. When it comes to a good boil, add peanuts. Cook until golden brown. Then add salt and soda. Mix well. Pour into two greased cookie pans. Takes about 25 to 30 minutes for this to cook.
Mix together flour and sugar. Melt cocoa, margarine and Coke together and add to flour and sugar. Add marshmallows, buttermilk, eggs, soda and vanilla and beat well, using mixer. Bake in 350° oven for 40 minutes.
Cream butter and sugar. Add next 8 ingredients, mixing well after each. Place in buttered 13 x 9 pan and bake for 20 to 25 minutes at 350°.
Cream butter and sugar. Add egg and vanilla. Beat until smooth. Mix flour, baking powder, soda, cinnamon and salt. Blend into the creamed mixture. Stir in zucchini, chips and nuts. Drop by teaspoon (heaping) onto greased baking sheets. Bake at 350° for 12 to 15 minutes until light brown. Makes 4 dozen cookies.