HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thoroughly combine 1/2 cup milk, egg yolks and flour. Set aside. Scald remaining 2 cups milk, over hot water. Combine brown sugar, water and salt in a skillet. Place over low heat and bring to a gentle boil. Cook until mixture thickens and a few bubbles break, sending up not whiffs, but puffs, of smoke. Add the caramelized sugar, very slowly, stirring constantly, to scalded milk. When smooth, gradually stir in egg yolk mixture and cook, stirring constantly, over hot water, until thick. Remove and add butter and vanilla extract. Cool. Pour into pie shell and make meringue with egg whites, cream of tartar and the 1/4 cup sugar. Spread evenly over the pie filling, being sure sealed to the edges. Brown in oven. Cool.
Cut biscuits into fourths. Coat with mixture of sugar and cinnamon. Layer biscuits in well-greased Bundt pan. Combine melted margarine and brown sugar in bowl; mix well. Drizzle over biscuits. Sprinkle with pecans. Place in cold oven. Set temperature at 350°. Bake for 30 minutes. Let stand for 10 minutes. Invert into serving plate. Yield: 30 servings.
Grease casserole dish (13 x 9 x 2-inch). Combine rice, consomme, water, salt, pepper, Worcestershire sauce and onion in casserole. Arrange chicken parts on top. Dot with margarine. Cover and bake at 350° for 1 1/2 hours. Remove cover and bake 30 minutes more at 200°.
Grease a 13 x 9 x 2-inch baking pan. Set aside. Stir together flour, baking powder, soda and salt. Cream granulated sugar and shortening. Beat in eggs and vanilla. Add flour mixture and sour cream alternately to creamed mixture. Fold in apples. Spread batter in prepared pan. Combine nuts, brown sugar and cinnamon and stir in butter. Sprinkle evenly over batter and bake in a 350° oven for 35 to 40 minutes.
Combine pudding mix and milk in mixing bowl. Beat well. Add pumpkin, cinnamon and nutmeg. Mix well. Pour into pie shell and top with Lite Cool Whip. Chill for at least 2 hours.
Combine first 5 ingredients in a bowl; stir well, set aside. Coat a saucepan with cooking spray; add oil, and place over medium-high heat until hot. Add onion and garlic, and saute until tender. Stir in tomatoes, Italian seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Remove from heat and set aside.
Mix together and simmer for 25 minutes. Serve over rice. If it looks thick, add a little water (or another can of tomato sauce) while cooking. Also good with corn bread. Can be made with Ro-Tel tomatoes with green chilies if more seasoning is desired.
Combine flour, baking powder, baking soda and salt. Gradually add milk. Pour batter evenly over butter. Spoon pie filling over batter. DO NOT STIR. Bake at 350° for 30 to 35 minutes or until brown.
Cream the cream cheese and salad dressing together until smooth. Add horseradish and crushed pineapple. Combine jello and hot water and add to cream cheese mixture. Let set. Serve on lettuce leaf.
Spray a large saucepan with olive oil spray. Add onions, celery and green pepper and saute until tender. Drain clams, reserving juice. Add juice, water, potatoes, sage and thyme to vegetable mixture. Cook until potatoes are tender, about 20 minutes. Add clams, tomatoes and Tabasco. Heat until warmed through. Makes 4 servings.
Preheat oven to 350°. Wash chicken breasts and place in a medium size casserole dish. Dust with paprika, seasoning and marjoram. Cover chicken with spaghetti sauce. Place onion slices on top of chicken.
Line a jelly roll pan with graham crackers. Boil margarine and sugar for 3 minutes. Pour over crackers. Sprinkle with nuts. Bake at 350° for 10 minutes. After removing from oven, lay Hershey bars on top; let melt and then spread over crackers. Do not leave in pan too long, as they will stick to pan and be hard to remove.
Combine apples, celery and walnuts. Blend together mayonnaise, sugar and allspice, tossing lightly to mix. Chill and serve.
Combine sugar and cornstarch in saucepan; stir well. Gradually add water, stirring until smooth. Stir in vinegar and oil; cook over medium heat, stirring constantly, until thickened. Add beets, salt and pepper and cook until thoroughly heated, about 10 minutes.
Heat brown sugar, corn syrup, margarine and salt. Stir constantly 2 minutes. Cool. Pour over popcorn and stir together. Preheat oven to 300°. Butter a cookie sheet and bake for 15 minutes.
Mix the cream cheese with enough Ranch dressing to make it spreadable. Spread a thin layer on the ham and roll it up lengthwise. Chill for about 30 minutes and then slice into bite size pinwheels and skewer with a toothpick, then serve. This is excellent with most any type of cracker.
Cut steak in strips. Combine flour, salt and pepper. Coat meat strips. In large skillet, saute meat in hot oil until brown on all sides. Drain tomatoes; reserve liquid. Add tomato liquid and water to meat. Add onion, garlic and gravy base. Cover and simmer for 1 1/4 hours, until meat is tender. Uncover. Add Worcestershire sauce. Add bell peppers. Cover and simmer 5 minutes. Add drained tomatoes. Cook 5 minutes more. If thicker sauce is desired, thicken with water and flour mixture. Serve over hot rice.
Combine dry ingredients. Stir with a fork and combine with beer. Pour into greased muffin tins. Bake at 375° for 25 minutes. Yields 2 dozen.
Wash duckling	and pat dry.	Season	with salt and pepper. Place in shallow	pan and roast at 375° for 30 minutes. Meanwhile, blanch cabbage in boiling water for 5 minutes. Drain and sprinkle with lemon juice. Fry salt pork in a	large saucepan. Add onion and saute until tender. Mix in flour. Add cabbage, red wine and sugar. Season with salt and	pepper. Cook slowly, covered for 30 minutes. Put the partially cooked duck pieces and some of the drippings from the	pan over the cabbage. Continue to simmer, covered, for 1 hour or until duck is cooked. Add more red wine while cooking, if desired.
Place chicken in casserole. Add remaining ingredients, except paprika. Pour over salted chicken. Sprinkle with paprika. Bake 1 hour at 350°.
Brown the ground beef with the onion, salt and pepper. Add to the mixture 1 can of chicken gumbo soup, mustard and catsup. Let this simmer for about 15 minutes and then serve on buns.
Preheat oven to 375°. In a large bowl, combine the butter and sugar. Gradually add corn syrup, salt and vanilla. Blend thoroughly. Add eggs and gently beat. Fold in pecans. Pour into unbaked pie shell. Place the pecan halves on top of pie for decoration. Bake 40 to 50 minutes or until set in middle.
Preheat oven to 350°. Mix together eggs, soup and mayo, then add cheese. Put broccoli in casserole dish; spread cheese mixture over top. Sprinkle top with cracker crumbs. Bake for 45 minutes.
Put lemonade concentrate, pineapple, strawberries and grenadine in blender. Blend until smooth. Combine in punch bowl with ginger ale with crushed ice.
Cream together shortening and sugar. Add egg and sour cream. Combine and add alternately with bananas; flour, baking powder, soda and salt. Add lemon juice. Bake in 9-inch loaf pan for 45-50 minutes at 375 degrees.
Place zucchini in casserole. Cover with tomatoes and onions. Add garlic salt. Cover with cheese. Mix butter in dressing and spread over top. Pour V-8 juice over top. Bake 1 hour at 350°. Ready to eat.
Cream margarine, sugar and eggs. Add flour, cocoa and nuts. Bake in 9 x 13-inch pan for 25 minutes at 350°. Remove from oven. Put small bag of marshmallows on top of brownies. Let melt, then cool.
Mix together the first 6 ingredients. Stir in enough cold water for a thick batter. Mix in the onions and drop by teaspoonfuls in hot oil. Flatten patties as you turn. Fry to a golden brown.
Brown ground beef and drain. Add jar of spaghetti sauce. Mix half the sauce mixture with spaghetti and place in 9 x 13 x 2-inch baking dish. Saute green peppers and onions in margarine until tender. Add cream cheese and enough milk to make smooth. Spread cheese over spaghetti. Sprinkle with Parmesan cheese. Bake at 350° for 25 minutes. Top with Durkee onions. Bake 5 minutes more. Serves 8.
Brown meat until done. Fry corn tortillas in Crisco. Spread beans and meat on tortillas. Add lettuce, tomatoes and cheese. Top with avocado dip or sour cream.
Mix all ingredients. Pour 1/2 muffin cup full and bake until done.
Boil chicken. Use water from boiled chicken to make stuffing (use amount indicated). After stuffing is done, spread on bottom of 9 x 13-inch pan. Add both cans of soup (don't dilute), spread evenly over stuffing. Break up chicken and put evenly over soup. Add cheese on top of chicken. Bake at 400° for 25 minutes until cheese is melted.
Mix all ingredients together. Line a 9 x 13-inch pan with your favorite pie crust (Pillsbury All-Ready crust works well). Pour in filling. Top with strips of pie crust. Sprinkle top with sugar and dot with margarine or butter (about 1/2 cup). Bake at 375° for 1 hour.
Mix all ingredients; cook on medium heat until it pulls away from side of pan (approximately 3 minutes). Knead. Store in airtight container.
Dissolve Jell-O in 1 cup boiling water. Add pineapple and strawberries. Chill. Place 1/2 the mixture into a bowl. Spread sour cream over mixture that has set. Add remaining Jell-O mixture and chill several hours or overnight.
Fry chops until brown on both sides. Mix beer, ketchup and brown sugar. Pour over chops and simmer for 30 to 40 minutes. Watch carefully so burning does not occur or in 9 x 13-inch pan, covered with foil, for 60 minutes. Last 15 minutes take foil off.
In a large bowl, sprinkle yeast into warm water; stir until dissolved. Stir in next 5 ingredients and half of the flour. Mix until well blended. Stir in remaining flour to make a soft dough. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and satiny. Place in greased bowl. Cover. Let rise until almost doubled, about 30 minutes. Divide dough in half. Shape each piece into a 12-inch roll. Twist the rolls together; seal ends. Place on a baking sheet. Brush with melted butter. Cover. Let rise until almost doubled, about 1 hour. Bake at 375° for 30 to 35 minutes. Brush with butter. Yield: 1 twist.
In small saucepan, melt butter. Blend in mayonnaise, egg, lemon juice, water, sugar, bouillon and dill. Mix well over low heat. Cook and stir until thickened. (Do not boil.) If desired, fold in hard-boiled egg or use to garnish. Serve over fish. Yields 1 1/2 cups.
Mix the flour and sugar while adding the milk gradually. Pour into double boiler. Cook over high heat. Stir until mixture is texture of wall paper paste. Add coffee, cover and chill. Soften butter to room temperature. Whip it. Add cold, stiff mocha cream gradually. Add vanilla.
Mix together coffee, water and sugar and let cool. Combine with vanilla bean and alcohol in a glass jar or bottle. Let sit in a dark place at least 4 weeks, the longer it sits, the better it gets. Shake now and then. Remove the vanilla bean and store in sealed glass containers. Enjoy over ice cream or in coffee.
Line the bottom of a 9 x 13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with milk chocolate frosting. Refrigerate overnight or at least 12 hours before serving.
Cook in crock-pot on low for 4 hours or in covered dish in a 250° oven for 4 hours.
In a Dutch oven, cook beef and onion until meat is browned and onion is tender. Drain. Combine ketchup, mustard, Worcestershire sauce, vinegar, sugar, salt and pepper. Stir into beef mixture. Heat thoroughly. Serve on buns.
Beat egg whites until very stiff. Add sugar. Fold in Ritz crackers and pecans. Bake until done. Cover with Cool Whip and more pecans.
Cook sausage meat over medium-heat in skillet until browned, 10 minutes. Stir often; spoon off fat. Reserve 1 egg yolk. In a large bowl, combine remaining eggs, sausage meat, spinach, Mozzarella cheese, Ricotta cheese, salt, pepper and garlic. Prepare pie crust in a 9 or 10-inch pie pan. Spoon meat mixture into shell. Roll out top crust and put over filling in pie shell. Make steam vent in top shell. Brush top with egg yolk and 1 tablespoon water. Bake at 375° for 1 1/4 hours, until golden. Let stand 10 minutes. Cut. Great with a salad.
Sift dry ingredients. Cut in Crisco. Add milk and yeast to make a stiff dough. Make into biscuits and bake. Store remainder of dough in refrigerator until ready to use.
Combine first 3 ingredients in bottom of a large platter. Add fish, skin side up, to ginger mixture. Cover and marinate in fridge for 20 minutes. Remove fish from marinade; pat dry with paper towel to remove excess marinade.
Combine first 6 ingredients in a small saucepan; bring to a boil over medium heat. Cover and simmer 10 minutes. Remove to a bowl; cover and refrigerate 4 to 8 hours. Yield: 2 cups.
Bake and cool pastry shell. Blend flour, sugar and salt in a heavy saucepan. Over low heat, slowly stir in one cup of milk until smooth. Add rest of milk. Stir until smooth and mixture thickens almost to a boil. This will take about 5 to 6 minutes.
Dissolve Jell-O in boiling water. Fold in frozen berries; add pineapple and nuts. Pour in bowl and refrigerate.
Melt margarine in an 11 x 13-inch deep baking pan. Beat flour, sugar and milk. Pour over margarine in pan. Heat fresh peaches with water to bubbling. Pour over mixture in pan. Do not stir! Bake in 350° oven until slightly browned on top, about 35 to 40 minutes.
Press onto the bottom and 1/3 up sides of 10-inch fluted tube pan. Chill.
Beat 5 minutes, scraping sides often. If loose, add a little more Crisco and beat well.
Mix all ingredients; let stand in refrigerator for 20 to 30 minutes. Form small balls; chill overnight. Dip in melted Hershey bars or almond bark.
Beat eggs in boiler. Add sugar, salt, margarine, fruit juice and flour. Cook until thick, stirring constantly; when ready to serve, whip the cream and stir into mixture. Use over mixed fruit. This makes a quart and will keep a week in the refrigerator. Can also be used as a dip for fruit.
Cream sugar and shortening. Add eggs, milk and orange juice and rind. Mix baking soda and baking powder in with flour. Add flour mixture to wet ingredients a third at a time. Drop on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Cook beans, drain and cool. Combine beans, flaked tuna, sliced celery, mayo, lemon juice, soy sauce and garlic powder. Chill. Before serving, add chow mein noodles to tuna mixture. Toss lightly. Serve in lettuce cups.
Heat chocolate frosting over low heat and stir until liquid. Remove from heat and stir in chow mein noodles. Drop by 1/4 cupfuls onto wax paper. Press the centers in with a spoon to form nests. Add jelly bean eggs and let set until firm.
Melt butter in heavy Dutch oven. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and milk. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in next 6 ingredients. Pour chicken mixture in lightly greased 12 x 8 x 2-inch baking dish.
Pour brine off dill pickles and use for another purpose. Leave pickles in the jar. Combine remaining ingredients in a saucepan. Heat until sugar dissolves. Pour mixture over pickles and seal jar. Refrigerate 2 days before serving.
In blender or food processor, process beans to a paste consistency. In a shallow serving dish with a rim, layer the ingredients as follows: beans, sour cream, avocado dip, cheese, peppers, olives, scallions and tomatoes. Serve with taco chips.
Wash and remove stems from berries; drain well, set aside. Sift flour and sugar together. Combine eggs, milk, and oil. Gradually add to dry ingredients. Stir only until coated with batter. Pour onto a hot lightly greased griddle. Cook until surface is covered with bubbles. Turn and cook until bottom is brown.
Beat together egg, oil and applesauce. Add flour, baking soda, baking powder and spices; beat well. Stir in raisins. Put batter in oiled, floured muffin pans. Bake 20 to 25 minutes in 375° oven. Good topped with cream cheese.
Sprinkle meat with salt, pepper and sugar. Brown well in shortening. Add water and bouillon cubes. Cover; simmer 1 hour or until meat is almost tender. Add 57 sauce and remaining ingredients. Cover; simmer 1 hour or until vegetables are tender. Stew may be thickened with flour-water mixture, if desired. Makes 6 servings (about 6 cups).
Mix fruit together in a large bowl. In another bowl, beat real whipping cream and sugar to sweeten until fluffy. Fold into prepared fruit and serve.
Cook first 4 ingredients until done. Combine all ingredients in a casserole dish and bake for 30 minutes in a 350° oven.
Mix the mayonnaise and sugar and pour over the vegetables, seeds and raisin mixture. Toss well and add 6 strips of crumbled bacon to top before serving, if desired.
Slice or tear cheese into small pieces. Bring salted water to boil; slowly add grits. Bring to second boil, reduce heat and cook over medium heat for 4 to 5 minutes, stirring. Add cheese and butter to grits, stirring until cheese melts. Pour into ungreased casserole. Bake uncovered at 350° for 30 minutes.
Soak whole ears with husks in water for 2 to 3 hours before grilling. At any time, place corn on grill, either during cooking or after. Grill corn for 15 to 20 minutes on high heat, turning often. Do not be alarmed if husks burn. When corn is cooked, using mittens, remove husks as silk will fall off. Season with salt and butter, if needed.
Brown ground beef with onion and bell pepper; drain. Add soups, beans and Ro-Tel; simmer until blended. Line bottom of large casserole dish with Doritos. Layer meat on top. Cover with grated cheese. Bake at 350° until cheese melts.
Mix oil, sugar and eggs, one at a time, with a mixer. Add flour, soda, baking powder and cinnamon. Add zucchini. Pour into a 9 x 13-inch pan. Bake at 375° for 55 to 60 minutes.
Saute onion in oleo. Add meat and brown. Add tomato sauce, corn and chili powder to taste. Simmer 15 minutes. Add spaghetti. Cover with cheese and place in oven until cheese melts.
Heat oven to 350°. Melt margarine; saute onion and garlic until tender. Stir in 1/4 cup olives, chilies, sour cream and soup; mix well. Reserve 3/4 cup sauce. Fold in chicken and 1/2 cup cheese to remaining sauce. Warm tortillas as directed on package. Fill tortillas with chicken mixture. Roll up and place seam side down in ungreased 12 x 8 baking dish. Combine reserved sauce and milk. Spoon over tortillas. Bake at 350° for 30 to 35 minutes. Sprinkle with remaining cheese and olives.
Cook chicken without adding salt. Debone it and cut into small pieces. Melt butter and add to stuffing mix, mixing well. Spread half the mixture in bottom of a 9 x 13-inch pan or dish. Combine soups and chicken broth. Spread half the soup mixture over the stuffing. Spread chicken over soups. Layer rest of soups over this and top with rest of stuffing mix. Bake at 300° about 30 minutes until mixture is hot through and brown. Yields 12 servings.
Combine all ingredients; pour into unbaked pie shells. Bake at 350° for 50 minutes. Makes 2 pies.
Beat eggs until thick. Add oil and sugar. Stir in cottage cheese, fruit and sifted dry ingredients. Mix well. Spoon into two 9 x 5-inch loaf pans. Bake at 350° for 50 to 55 minutes.
In a heavy saucepan, combine sugar, butter and milk; bring to a full rolling boil, stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent scorching. Remove from heat and set aside. Divide marshmallow cream into two heat-resistant bowls. Add chocolate chips and 1/2 teaspoon vanilla to one bowl and peanut butter and 1/2 teaspoon vanilla to the other. Pour half of sugar mixture into each bowl. Stir chocolate mixture until smooth and pour into a greased 9-inch pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate. Cut into squares.
Cut carrots into long thin strips. Set aside. Combine brown sugar, margarine, water, salt and cinnamon in 1 1/2-quart casserole dish. Microwave on High (100%) until margarine is melted, 45 seconds to 1 1/2 minutes. Stir to blend. Stir in carrots until coated. Cover, microwave on High (100%) until carrots are tender, 5 to 8 minutes, stirring once. Serves 4 to 6.
Cook together slowly sugar, water, corn syrup and salt. Remove from heat just before it reaches soft ball when a little is dropped in cold water at 230°. Add marshmallows (cut in pieces) and stir until they are melted. Add mint and nutmeats and stir with circular motion until every nut is coated with the mixture. Pour out onto wax paper. Separate nuts. Can be kept in tightly covered jar for some time.
In separate bowl, combine flour, baking powder and salt. Set aside. In mixer bowl, cream margarine and both sugars until smooth, about 3 minutes. Add vanilla and eggs. Beat until light and fluffy. Add flour mixture. Hand-stir in the chocolate chips and nuts. Blend well.
Arrange the chicken in a baking dish. Heat marinade ingredients. Cool slightly; pour over wings. Bake at 325° for at least 1 1/2 hours, turning frequently. The secret is in slow baking.
Grease pan with the butter. Put marmalade in pan. Sprinkle nuts around. Dip biscuits in butter and then in sugar and cinnamon mixture. Bake 30 to 40 minutes until golden brown. Let cool for 5 minutes (no longer) and then invert on plate. Let stand overnight to caramelize.
Sprinkle 3 cups cheese in bottom of 13 x 9 x 2-inch baking dish. In saucepan, saute mushrooms, onions and red pepper in oleo until vegetables are tender but not brown; drain well. Place vegetables atop cheese. Arrange ham strips atop vegetables. Sprinkle remaining 3 cups cheese atop ham. Cover and chill overnight in refrigerator.
Mix cucumbers, onion and green pepper slices with salt and let stand, covered, for 1 hour. Blend together the sugar, vinegar and celery seed. Drain the cucumber mixture and pour the sugar mixture over them. Place in a covered container in the refrigerator. Enjoy a very low calorie food. Serves 10 to 15.
Mix ingredients thoroughly and pour into a 9 or 10-inch unbaked pie shell. Bake at 400° for 10 minutes. Reduce temperature to 325° and bake for 30 minutes.
Brown meat and drain. Place made burritos in a 9 x 13-inch pan. You can layer if you want. Pour evaporated milk over them. Top with remaining cheese. Bake 40 minutes at 350°, covered with foil. Done when hot and bubbly.
Preheat oven to 375°. Combine butter, vanilla and salt in bowl and blend well. Gradually beat in brown sugar. Add flour and chocolate chips; mix well. Press evenly into ungreased 15 x 10 x 1-inch pan. Sprinkle nuts over top. Bake at 375° for 25 minutes. Cool, then break in irregular pieces and drain on absorbent paper. Yields 1 3/4 pounds.
Mix sugar and flour; add vinegar and beet juice. Cook until thickened. Add salt and butter and add to beets and heat.
Beat egg whites until very stiff. Combine all the ingredients together. Put in 8-inch pie pan. Bake 25 minutes at 350°.
Cook macaroni following package directions. Mix cooked chicken and Italian dressing with hot macaroni. Cool. Blend mayonnaise, lemon juice and mustard. Stir in onion, cucumbers, celery and pepper. Add to macaroni mixture. Salt to taste. Mix well. Chill 2 or more hours to blend flavors. Serve in lettuce cups. Makes 4 to 8 servings.
Place nuts in empty pie shell. Pour remaining ingredients, which have been mixed together, over nuts. Bake at 350° for approximately 55 minutes.
Stir together flour, cocoa and baking soda. In large mixing bowl, beat Crisco and sugar until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Cool completely. (Works well to cool overnight in the fridge.)
Combine meat, egg, onion and pepper. Make 1-inch balls. Place in greased 8 x 8-inch pan. Spoon cottage cheese around meatballs. Pour sauce over all; sprinkle cheese on top. Bake at 350° for 50 minutes, or until done.