HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together cornstarch, sugar and a little water to make a liquid mixture; set aside. Bring to a boil the cream and milk. On low heat add cornstarch mixture slowly, stirring constantly. After it thickens, remove from heat and add vanilla. Pour in a bowl and top pudding by sprinkling some sugar and cinnamon to make suitable for your taste and a drop of butter.
In a mixing bowl, combine flour, cinnamon, nutmeg, ginger, cloves, brown sugar and salt. Add shortening, using hands to blend.
Diagonally slice bread 1/4 inch thick. Arrange in single layer on baking sheet. Bake for about 8 to 10 minutes, or until crisp and lightly browned.
Mix milk, lemon juice and Cool Whip in large bowl until smooth. Pour into pie crust. Chill in refrigerator for 1 hour before serving.
Mix everything together. Freeze in an electric ice cream maker. Yields 1 gallon.
Preheat oven to 425 degrees. Combine flour, gravy mix, and whipping cream. Mix well. Turn out onto a lightly floured surface and gently knead 5 or 6 times. Roll out to a thickness of about 1/2 inch and cut with a 2-inch biscuit cutter. Dip in melted butter. Place on ungreased baking sheet. Bake at 425 degrees for 10 to 15 minutes or until lightly browned.
Combine and mix lightly. Serve with crackers. Good with shredded wheat crackers.
Blend the butter and sugar together. Then add 2 of your 4 cups of flour, then add milk and the other 2 cups of flour. Blend together then add eggs, 1 at a time. Then add vanilla and lemon flavor. Mix well. Grease and flour a Bundt cake pan and bake at 350° for 35 minutes, until brown and ready.
Cream first 2 ingredients. Add next 4 ingredients. Add last 2 ingredients. Bake in loaf pan about 1 hour at 350°.
Line shallow baking dish with layers of dried beef. Wrap each chicken breast with 1/2 slice of bacon then place on top of beef. Combine sour cream and mushroom soup. Then pour over top. Bake at 350° for 1 to 1 1/2 hours. Serve over rice cooked with chicken broth, mushrooms and pimento. Can be frozen uncooked then baked just before the meal. Can also be cooked in a crock pot.
Brown beef and drain. Add remaining ingredients; salt and pepper. Simmer 5 minutes. Pour into casserole dish. Bake in 350° oven for about 50 minutes. Remove and cover with noodles. Return to oven for about 10 minutes.
Heat oven to 450°. Cut shortening into flour, sugar, baking powder, baking soda and salt with pastry blender until mixture resembles fine crumbs. Stir in buttermilk until dough leaves side of bowl. (If buttermilk is thick, it may be necessary to add slightly more than 3/4 cup.) Turn dough onto lightly floured surface; knead lightly 10 times. Roll or pat 1/2-inch thick. Cut with floured 2 1/2-inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet. Makes 1 dozen biscuits (155 calories per biscuit).
Line pan with rolls. Brown sausage and drain. Add eggs, green pepper, green onions, cheese, salt and pepper to sausage. Pour over rolls. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Place melted butter in bottom of 9 x 13-inch pan. Next, mix all other ingredients together thoroughly except corn flakes and place in 9 x 13 pan. Then sprinkle crushed corn flakes on top and bake at 350° for 45 minutes.
In large saucepan, brown hamburger in oil. Add onions. When browned, put in large pot. Add other ingredients. Cook on medium heat for 3 hours.
Place chicken in baking dish. Bake, covered, for 45 minutes in prepared 450° oven. Drain.
Sift together and set aside sugar and flour. Combine in saucepan margarine, shortening or oil, cocoa and water. Bring to boil and remove from heat. Add to 1st mixture. Then add the following: buttermilk, eggs, soda and vanilla. Mix well and bake 20 minutes at 400° in sheet pan.
*Select 1 cup each of a selection of cauliflower, sliced carrots, cherry tomatoes, zucchini, sliced mushrooms, green pepper strips or green beans
Sprinkle flour on roast and brown both sides in oil; pour soup mix and can of soup over roast. Add 1 can of water. Cover and bake for 3 hours at 350°.
Heat oven to 350°. In a 8 quart pan, beat butter and sugars. Blend in eggs and vanilla. Add peanut butter and mix well. Stir in oats, flour, chocolate chips and soda. Mix well. Drop batter on ungreased cookie sheet and flatten with fork. Bake 10 to	12 minutes. Cool 1 minute. Move to rack. (Dough may be frozen.)
Mix and bake cake as directed. When cake comes out of oven, while warm, punch holes in cake (I use the end of a wooden spoon), about 1 1/2-inches apart. Pour caramel topping over cake, making sure to fill holes. Pour canned Eagle Brand sweetened milk all over top of cake. Let this cool COMPLETELY. When cake is completely cooled, spread Cool Whip on evenly just as you would frosting. Top this with crushed Heath bars. Refrigerate. Yuuuuuuuuuuuuum Good.
Melt the margarine; add onions and saute for 5 minutes. Add potatoes, water and bouillon cubes. Cover and cook until tender. Remove 1 or 2 cups potatoes and set aside. Blend remaining potato mixture in blender until smooth. Return all to saucepan. Mix in reserved potatoes and broccoli. Simmer a few minutes until the broccoli is cooked the way you like it. Add cheese and heat through to melt.
Brown sausage; drain and set aside. Beat eggs slightly with milk. Add bread cubes, grated cheese and sausage. Pour into a 9 x 12-inch pan. Bake 40 minutes at 350°. This is to be prepared the night before and refrigerated until ready to bake.
Cut beef across the grain into thin slices. Combine soy sauce, garlic and ginger. Toss with meat and set aside. Heat oil in large skillet or wok. Add beef and stir-fry until browned. If not tender, simmer 30 to 40 minutes over low heat. Turn up heat and add vegetables. Toss until tender-crisp (about 10 minutes). Mix cornstarch with water; add to pan and cook until thickened. Add tomatoes and heat through. Serves 4.
Cream shortening, 2 cups sugar and lemon rind. Add eggs one at a time, beating well after each addition. Add sifted flour, salt and baking powder with milk to creamed mixture, beating well. Bake in 2 small 8 x 4 x 2-inch loaf pans at 350° for 40 minutes or until tests done with a toothpick. Remove from pan. Combine 1 cup sugar with juice from the two lemons and spread on loaves while still hot. Let stand a day or two before serving. They also freeze well.
Fry bacon and onion together. Place in bowl and mix in the rest of the ingredients. Bake in 9 x 9 pan at 350° for 30 minutes.
In a 9 x 13-inch pan, melt butter or oleo. Sprinkle over the next 4 ingredients. Drizzle over Eagle Brand milk; sprinkle chopped nuts over top. Bake at 350° for 30 minutes. Cool and cut into bars. Do not mix!
Combine first 7 ingredients; mix gently. Spoon into a lightly greased 9-inch square baking pan; dot with butter. Set aside. Combine remaining ingredients. Mix well. Spoon over apple mixture in 9 equal portions (batter will spread during baking). Bake at 375° for 35 to 40 minutes.
Peel onion. Cut in half lengthwise, then crosswise into thin slices. In 3-quart saucepan, melt butter. Add onion and garlic. Cook over medium heat for about 20 minutes or until onion is soft and transparent, stirring occasionally. Stir in flour. Add water, wine, beef and chicken bouillon granules and Worcestershire sauce. Heat to boiling. Reduce heat; cover and simmer for 15 minutes.
Cook hamburger meat and drain. Cook and drain bacon. Crumble. Add all ingredients; mix. Bake in crock-pot for about 5 hours or in oven at 225°.
Mix water and sugar; bring to a boil. Mix cornstarch with water and add to sugar water; cook until thickened. Dissolve Jell-O in the mixture and cool. Add fresh sliced peaches. Cool until partially set. Pour into baked pie shell. Chill. Add Cool Whip and serve.
Preheat oven to 350°. Grease and flour a 10-inch Bundt pan. Sift flour and baking soda. Set aside. Mix eggs, mincemeat, milk, fruit and nuts. Add dry ingredients. Bake 50 minutes or 1 hour or until toothpick comes out clean.
Mix crushed cookies with melted butter; press into the bottom of a 12-inch pie taker. Spread ice cream over top of cookies. Pour fudge topping in even layer over ice cream. Spread whipped topping over fudge. Garnish with chocolate curls or Oreo cookie mini's, if desired. Put in freezer for 2 hours before serving.
Measure dry ingredients into bowl and mix well. Stir in oil, egg and vanilla. Mixture may seem almost dry. Form into 1-inch balls and place on ungreased sheet about 2 inches apart. Bake at 350° for 12 to 15 minutes. Makes 3 dozen.
Beat eggs, sugar and corn syrup together. Add pecans, salt and vanilla. Pour into unbaked pie shell. Bake at 425° for 20 minutes. Reduce heat to 350°. Complete baking 20 to 25 minutes. Brush with butter, if desired. Can be served with whipped cream.
Beat together until thoroughly mixed. Bake for 15 minutes at 450°, then bake for 15 minutes at 350°.
Beat the cream cheese until smooth. Stir in sour cream, lemon juice, salad dressing mix and shrimp. Chill for at least 1 hour before serving. This is even better if you make it the day before. Doubles easily.
Melt butter in scalded milk; set aside. Mix eggs, vanilla, salt, sugar, flour and baking powder in bowl. Add milk mixture. Use electric beater. Pour in greased jelly roll pan (I put foil in bottom of pan to make cutting easier). Bake at 350° for 15 to 20 minutes. While hot, spread peanut butter over cake. Cool. Melt chocolate and stir in one spoon of peanut butter as melting. Ice over cake. Cool before cutting.
Preheat oven to 350°. Grease baking dish with butter. Mix broth and milk. Beat eggs; add to milk and broth. Chop pepper and celery. Toast buttered bread; cut into cubes. Mix all ingredients together, except bread cubes; place it on top. Bake for 30 minutes.
Microwave brown sugar, cinnamon and butter in pie plate for 1 1/2 minutes. Stir. Cut 1 can of biscuits in fourths and place in pie plate. Stir. Microwave 3 1/2 minutes.
Cook cumin and coriander seed in a small skillet over low heat, stirring constantly, 3 minutes. Combine seeds, chiles and remaining ingredients in an electric blender; process until mixture resembles coarse powder. Store in airtight container.
Mix butters, sugar and graham cracker crumbs. Place in a 9 x 13-inch greased pan. Melt chips and spread over first layer. Refrigerate until set.
Cook squash with onion until done (add 1 cup green pepper for extra flavor). Drain. Put 1 stick margarine in squash and mash like potatoes. Add sour cream and soup; mix well. Add stuffing mix or crumbled croutons. Mix. Add grated cheese.
Mix together flour, flax, oat bran, brown sugar, baking soda, powder, salt and cinnamon.
Beat eggs in a large bowl. Add cake mix. Beat until well mixed. Add flavoring and cherry pie filling. Mix. Bake in 10 x 15-inch pan at 350° for 30 minutes until done.
Combine cocoa and coffee. Add margarine and vanilla; mix. Add powdered sugar and mix thoroughly.
Beat eggs well and add salt. Put lard in hot stock. Add alternately stock	and flour to egg mixture until a stiff dough is formed.	Roll thin and let stand in cool room on cloth for 1 hour. Drop in boiling stock, stirring often. After all is in pot, cover, and let simmer over low flame for 30 minutes. (This is an old recipe.)
Chop all ingredients and combine in a large pot. Bring to a boil. Simmer 1 hour, put into hot jars and seal.
Heat the oil in skillet. Add the onion and garlic and saute for about 1 minute. Add all the vegetables up to and including the red pepper and saute, stirring occasionally, for about 5 minutes. Add the chopped tomatoes, mixed herbs, tomato paste and water. Season and then simmer for about 15 minutes. Add the broccoli and cook for 15 minutes or until all the vegetables are tender. Meanwhile warm up the cheese sauce, recipe follows. To assemble, spoon a third of the vegetables over the bottom of a 9 x 6 x 3 inch oven proof dish. Cover with 4 overlapping sheets of lasagna. Then add a third of the cheese sauce. Repeat the layering twice, finishing with a layer of cheese sauce. Sprinkle the grated cheese on top of the final layer of cheese sauce. Transfer to the preheated oven and bake for 40 minutes.
Pour fruit punch into punch bowl. Add ginger ale. Add sherbet. Ladle punch over sherbet until sherbet melts over punch.
Mix brownies according to directions. Pour 1/2 of mix in a 9 x 13-inch pan. Place candy bars on top of mix. Pour the other 1/2 of brownie mix on top of candy, covering completely. Bake according to directions on pkg. of brownie mix.
Mix cookie crumbs and liqueur in bowl. Melt chocolate and butter in saucepan over low heat. Remove. Gradually stir chocolate mixture and corn syrup into crumb mixture. Add powdered sugar and 1/2 cup of pecans. Stir dough well until stiff. Shape into small balls. Roll balls in remaining pecans. To maintain optimum freshness, store in freezer before giving or serving.
Mix salad dressing, sour cream, chili sauce, sugar, Worcestershire sauce and garlic salt until smooth. Stir in Blue cheese. Add small amount of water or milk, if necessary, for desired consistency. Refrigerate in tightly covered container no longer than 3 weeks. Makes about 4 1/2 cups dressing.
Combine flour, sugar and salt in mixing bowl. Bring water, cocoa and oleo to boil in saucepan and pour over flour and sugar mixture. Combine eggs, buttermilk, soda and vanilla and add to mixture. Pour batter in greased 13 x 9-inch pan and bake at 350° until done.
In heavy pan brown meat; remove meat and cook onion in hot oil. Combine flour, salt and pepper; toss with meat and return to pan. Cook and stir to brown flour. Add remaining ingredients, cover and simmer for 2 hours. Lift out cooked meat and onions with slotted spoon. Boil sauce to thicken. Adjust seasoning if necessary. Return meat and onion and heat. Serve with sliced sauteed mushrooms if desired.
Mix cream cheese, confectioners sugar and Cool Whip. Frost cake between layers, top and sides. Drizzle blueberry pie filling on top.
Peel tomatoes and onions. Remove seed and stems from peppers and grind or chop fine. Cook slowly until soft, 30 minutes. Add pepper, salt, vinegar, sugar and nutmeg. Boil for 2 hours or until thick. Then add cornstarch, dissolved in a portion of vinegar. Tie mixed spices loosely in cheesecloth, removing all but 1 red pepper. Boil 1/2 hour longer and bottle or put in jars and seal. For catsup, force this mixture through a fine sieve.
Combine ingredients. Heat just until boiling over medium-high heat. Reduce heat to low; cover and simmer until raisins are soft (15 to 20 minutes). Allow to cool. Divide the resulting 18 pounds into 1 1/2 pound portions and freeze. Makes 12 (9-inch) pies.
Preheat oven to 350°. Dump cherry pie filling into a 9x13-inch baking dish, spreading to cover bottom of dish. Next, dump pineapple on top of the cherries, spreading to cover the cherries. Cover this with cake mix. Melt margarine and pour over cake mix. Sprinkle with pecans and coconut. Bake for 45 minutes or until golden brown.
Marinate brisket in buttermilk overnight. Place brisket in large cooking bag. Add Italian dressing. Place in pan; cut slits in bag. Set in oven on low (225°) and cook 7 to 8 hours. Let cool; slice and enjoy.
Mix all ingredients except cheese. Pour 1/2 batter into hot greased skillet or pan. Sprinkle 1/2 of cheese on batter. Add remaining batter and sprinkle the rest of cheese. Bake at 350° for 35 to 40 minutes.
Break ladyfingers or pound cake into small pieces; cover with Jell-O. When Jell-O sets, add fruit cocktail. Cover with custard powder. Top with cream. Refrigerate before serving.
In small mixing bowl, beat cream cheese, sour cream, oregano or basil and garlic powder. Spread evenly on a 9 or 10-inch quiche pan or pie plate. Spread sauce over top. Sprinkle with pepperoni, onion and green pepper. Bake 10 minutes at 350°. Top with Mozzarella cheese; bake 5 minutes longer or until cheese is melted and mixture is heated through. Serve with crackers.
Mix together. Pat mixture into bottom of a 13 x 9-inch pan and bake for 12 to 15 minutes at 350°.
Cream butter and sugar; add egg and mix well. Sift together flour, salt and baking powder; add slowly to butter, sugar and egg mixture, mixing well. Add almond flavoring and mix well. Add more flour if dough is too soft. Shape dough with cookie press. Decorate cookies with red and green cherries. Bake at 375° for 8 minutes.
Wash and stem tomatoes. Cook tomatoes with parsley, onions and bay leaves until tender. Sieve. Mix in bowl the flour, salt, sugar and pepper. Gradually add (by cupfuls, using about 4 cups juice) the tomato juice and stir until thin.
Blend together cream cheese (softened), mayonnaise, mustard, onion and seasoned salt. Fold in parsley, garlic powder and crabmeat. Serve hot or cold with crackers or vegetables.
Cream together oleo, Karo syrup and sugar. Add remaining ingredients; mix well. Make into 2 rolls. Place in refrigerator overnight at least. Slice thin. Bake at 350° for 8 to 10 minutes.
Combine cream cheese and powdered sugar. Set aside. Combine Dream Whip, milk and vanilla. Whip until fluffy. (You can substitute Cool Whip if you wish.) Fold in cream cheese mixture and mix well. Spread mixture in graham cracker crust. Add cherry pie filling on top of the cream cheese mixture. Chill about 2 hours to set.
Thaw frozen lobster tails. Cut in half lengthwise. Remove swimmercrettes and sharp edges. Cut 6 pieces of heavy-duty aluminum foil, 12 x 12-inches each. Place each lobster tail on foil. Combine butter, lemon juice and salt. Baste lobster meat with sauce. Bring the foil up over the lobster and close all edges with tight double folds. Make 6 packages. Place packages on a grill, shell side down, about 5 inches from hot coals. Cook for 20 minutes. Remove lobster tails from the foil. Place lobster tails on grill, flesh side down and cook for 2 to 3 minutes longer or until lightly browned. Serve with melted butter. Serves 6.
Cut up bacon and cook until brown; add green pepper and onions, using some of the onion tops. Cook until done. Drain all beans, except baked beans. Mix all ingredients together. Bake at 350° for 1 hour. Yield: 8 servings.
Separate eggs. Beat whites until stiff. Mix flour, salt, pepper and egg yolks. Fold in whites and pour half into greased 13 x 9-inch baking dish. Remove seeds from chilies and spread chilies over batter. Cover with cheese slices. Pour rest of batter over cheese. Bake for 25 minutes in a 325° oven.
Mix all ingredients together. Bake for 1 hour at 350°. Let stand 5 minutes before slicing.
Cut potatoes into 4 pieces each. Add 1 package link sausage in casserole dish. Cover with the tomato soup from can. Pepper to taste. Bake in 375° oven, covered, until potatoes are tender. Approximately 30 minutes. Serve. Kids love this dish.
Beat eggs, add flour salt and water until very smooth. Grease a 6-inch frying pan and add 2 tablespoons batter. Move pan until batter covers bottom; pick-up edge with fork when it starts to dry ( a few seconds). Flip over to other side a few seconds. Take out and continue using up batter.
Mix flour, sugar, baking powder, salt and 2 tablespoons cocoa. Add milk, oil and vanilla in a baking dish. Mix brown sugar and 1/4 cup cocoa. Add about 1/2 to 3/4 cup chopped pecans to batter. Sprinkle over batter and pour hot water over entire mixture. Do not stir. Bake at 350° for 45 minutes or until it tests done. Serve warm. Makes a pudding on the bottom.
Bring cherries and jello to a boil. Add Cokes and cream cheese. Let stand until room temperature. Add pineapple and pecans. Refrigerate.
In a large frying pan, cook (covered) garlic and broccoli in oil over medium-low heat (approximately 6 minutes). Add chicken, salt and pepper. Cook an additional 6 minutes (approximately), stirring often. Serves 2.
Roll out crescent rolls in 2 pans and bake until lightly brown. Let crust cool. Mix together sour cream, cream cheese, mayo and dressing. Spread mixture over cooled crust. Cut up vegetables real small or shred. Sprinkle all vegetables and cheese over crust and sour cream mixture. Refrigerate until ready to eat. Cut in slices.
Cream the shortening and sugar until light and fluffy. Add eggs and beat well. Stir in bananas and mix well. Stir in nuts. Add dry ingredients; mix well. Pour into greased loaf pan and bake at 350° for 40 minutes. Makes 1 loaf.
Start heating oven at 350°. Grease 9 x 5 x 3-inch loaf pan. Sift flour, baking powder, soda and salt. Add oats and raisins. With electric mixer at medium speed or "cream" (or with spoon), thoroughly mix shortening with sugar, then with egg, until very light and fluffy (about 4 minutes) altogether. Add buttermilk, then add this mixture in thirds to flour mixture, stirring after each addition until blended.
Cook lasagna by package directions. Chop tomatoes in blender. Combine tomatoes with onion, carrots and seasonings in large pan. Simmer for 20 minutes. Spread 3/4 cup of this mixture in a 13 x 9-inch baking dish and layer with a third of the lasagna. Place a third of spinach, zucchini, parsley, mushrooms and the 3 cheeses. Cover with a third of tomato mixture. Alternate layers again. Cover and bake in a 350° oven for 45 minutes.
Remove casing from linguica. Cook in large skillet, breaking up with fork. Drain off fat. Put into large bowl and cool completely. Mix in rest of ingredients with fork until blended. Roll into 1-inch balls and place on large cookie sheet 2-inches apart. Bake at 400° for 15 minutes, until puffed and lightly browned.
Grate cabbage, carrot and pepper. Add salt. Let stand 1 hour, covered. Squeeze out juice. Mix spices, water, sugar and vinegar. Boil 1 minute. Let cool. Mix cabbage and sauce together. Put in containers and freeze.
Combine milk, shortening, sugar and spices. Cool to lukewarm. Add yeast, softened, in warm water. Add eggs and mix well. Add flour; beat well. Add fruits and remaining flour. Let rise until double in bulk. Punch down and knead lightly. Form into 3 loaves. Grease pans. Let rise until double in bulk. Bake in 350° oven for 45 minutes. While warm, brush with melted butter.
Preheat oven to 425°. Bake pie shell 8 minutes; remove from oven. Reduce oven temperature to 350°. Cut 6 slices cheese into pieces; set aside. In large skillet, brown beef; drain fat. Add tomato sauce, green pepper, onion and bouillon; cook and stir until bouillon dissolves. Remove from heat; stir in eggs, flour and cheese pieces. Pour into pie shell. Bake 20 to 25 minutes or until hot. Arrange cheese slices on top. Return to oven 3 to 5 minutes or until cheese melts. Garnish with tomato and lettuce.
Reserve one cup of the pecans for rolling the ball. Drain pineapple; combine with all other ingredients. Shape into ball. Roll in remaining cup of nuts. Chill in refrigerator in waxed paper or plastic bag until ready to use. Serve with favorite crackers or tidbits.
Put chicken into a Dutch oven, then place potatoes and carrots on top of chicken. Pour dressing, water and soy sauce over top. Bake at 250° all day, or can use electric skillet.
Mix together in roaster. Stir gently. Cover. Bake at 225° to 250° for 6 hours.
Beat cottage cheese and milk in a small mixing bowl until creamy. Stir in all remaining ingredients. Cover and refrigerate at least one hour.
Throw together; mix well. Dump in buttered dish. Bake at 350° for 1 hour.
Combine the first 4 ingredients in saucepan. Bring to boil; reduce heat and simmer for 20 minutes. Strain in large bowl. Add the grapefruit juice, orange juice and apple cider; mix and reheat to serve.
Bake cake mix as directed on box. While cake is cooking, cook pineapple and sugar for 5 minutes in saucepan on top of stove. When cake is done, prick with fork and pour pineapple and sugar over cake.
Cut broccoli and cauliflower into pieces. Mix remaining ingredients and pour over all. Mix thoroughly and chill.
Bake cake by directions on box. Cook in 9-inch round pans. When cake is done and cool, cut cake so you will have 4 layers. Mix pudding and pineapple with mixer, then add Cool Whip. Layer cake and put mixture between each layer. Ice cake with remaining mix. Keep in cool place.
Melt margarine in microwave. Mix with blackberries. Pour into 8 x 8-inch cobbler pan.