HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cocoa, sugar, cornstarch and salt in saucepan. Add milk slowly, stirring well. Cook and stir constantly until mixture comes to	a boil and is thickened. Stir in beaten egg yolks, one	at a time. Cook, stirring constantly, about 3 minutes longer. Remove from heat; stir in margarine and vanilla. Cool slightly. Pour into shell. Beat egg white until foamy throughout.	Add sugar. Blend well. Continue until meringue will stand in stiff peaks. Pile lightly on pie filling. Bake in oven at 425° until light brown.
Fry or microwave bacon until crisp. Drain and crumble. Set aside. In bowl, mix eggs, whipping cream, 3/4 cup Parmesan cheese, salt and pepper. Whip well and set aside. Cook pasta until firm but not over cooked, drained.
Heat 1/2 teaspoon vegetable oil in a nonstick skillet. Brown 4 boneless pork loin chops. Turn and sprinkle with lemon pepper or your favorite seasoning. Brown other side and serve with potatoes and your favorite vegetable. Takes 15 minutes cooking time.
Layer lettuce on bottom of 13 x 9 x 2-inch dish. Put pepper, celery, corn, peas, carrots, apples, nuts, shallots and beans layered on top. Spread mayo and sugar on top. Sprinkle with cheese and bacon bits. Cover with Saran Wrap and put in refrigerator overnight.
Mix uncooked meat with seasonings (salt and pepper) and crumble over bottom of lightly greased casserole. Drain vegetables and put on top of meat. Pour the soup over vegetables. Top with Tater Tots. Bake at 350° for 45 minutes.
Beat cheese until smooth; blend in sugar and milk. Fold in 2 cups of the whipped topping and spread in crust. Top with diced peaches, pressing down lightly. Chill. Prepare pie filling mix with 1 cup of milk as directed on package for pie. Add extract and let stand 5 minutes. Fold in remaining whipped topping and spoon over cheese mixture. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and peach slices, if desired.
Melt butter in a large baking pan. Add chicken. Add apples to the pan with the chicken. Pour the apple brandy and cream over the chicken and apples. Put in a 350° oven and bake for 1 1/2 hours or until chicken is done.
Cook and cube chicken. Spread chicken in bottom of 8 x 8 x 2-inch dish. Mix soup with sour cream and pour over chicken. Prepare stuffing mix according to package and put on top of casserole. Cover with foil. Bake at 350° for about 45 minutes. Uncover and let brown for 10 minutes.
Combine squash and onion in saucepan with enough water to cover; cook until tender. Combine soup, salt and eggs in mixing bowl, mixing well.
Rinse dried beef in cold water. Spread on the bottom of 9 x 13-inch glass baking dish. Debone chicken breasts and place on dried beef. Cover with strips of bacon. Bake for 30 minutes at 350°. Drain off juice. Add sour cream to cream of mushroom soup. Spread over bacon and bake for 30 more minutes at 350°.
Melt chocolate in fondue pot or saucepan. Add other ingredients; cook 5 minutes.
Mix together in large punch bowl. Do not let powdered sugar settle in bottom. Float slices of orange, lime and lemon on top; add strawberries. Freeze strawberries and rose buds in ice ring. Float ice ring on top. Keep well mixed. Serve in punch cups.
Mix all ingredients with finger tips, adding just enough milk to make dough stiff enough to be rolled out thin. Then sprinkle with sugar. Cut out with knife into squares or with a glass to make rounds. Place on baking sheet and bake at 350° about 10 minutes, or until brown.
Brown rice in margarine in skillet. Add soup, water and mushrooms. Bring to slow boil for 10 minutes, stirring occasionally. Reduce heat, cover and simmer for 30 minutes.
Mix sugar, juice and salt. Add gradually to milk. (Curdled appearance will disappear in freezing.) Freeze.
Preheat oven to 400°. Soak instant onions in water 5 minutes. Combine biscuit mix, egg, milk and Tabasco sauce in large bowl; stir until blended. Stir in onion. Turn into greased 8-inch pie plate. Brush with melted butter. Sprinkle with seed. Bake 20 to 25 minutes until golden brown.
Combine sugar, flour, egg and pineapple juice. Bring to a boil; stir. Let cool. Whip in cream cheese. Fold in Cool Whip. Serve with fruit.
Beat egg, milk, Worcestershire sauce, catsup, salt, celery salt and onions together. Add corn flakes and mix well. Add meat, mixing thoroughly. Pack lightly into 9 x 5 x 3-inch loaf pan. Bake in moderate oven (350°) about 1 hour or until done. Slice and serve hot.
Cream shortening and sugar. Beat in egg. Add applesauce. Stir in flour, soda, salt, cinnamon, cloves and allspice and mix with water. Add raisins and nuts. Bake at 350° for 50 to 55 minutes in a 9 x 13-inch pan.
Brown meat; drain and rinse. Add remaining ingredients and mix well. Cover and simmer for 1 to 2 hours, stirring occasionally. Serve with chips or cornbread. Top with cheese and sour cream, if desired.
Stir until it holds together the cake mix, peanut butter, margarine and eggs. Press 2/3 of batter into the bottom of an ungreased 9 x 13-inch pan.
Combine apples, cranberries and 2 tablespoons flour. Toss to coat fruit. Add sugar; mix well. Place in 2-quart casserole dish. Combine oatmeal, pecans, brown sugar and 1/2 cup flour. Add melted butter and stir well. Spoon over mixture. Bake, uncovered, at 350° for 45 minutes. Garnish with pecans and cranberries. Serves 6 to 8.
In 3-quart casserole, combine sugar, evaporated milk and butter. Microwave at 70% power for 12 minutes, stirring occasionally. Stir in chocolate chips until melted. Add marshmallow cream and peppermint extract, beating until blended. Pour into buttered 12 x 8-inch baking dish. Chill until set. Cut into squares.
Heat oven to 375°. In large skillet, brown ground beef with onion and green pepper. Drain. Stir cumin seed, garlic salt, salt, tomato sauce, and green beans. Simmer uncovered while preparing crust. Separate dough into 8 triangles. Place in ungreased 9 inch pie pan. Press firmly over bottom and up sides to form crust. Seal perforations. In small bowl, combine egg and cheese. Spread over bottom of crust. Spoon hot meat mixture over cheese mixture. Sprinkle with remaining cheese and paprika. Bake at 375° for 20-25 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Drain pineapple. Mix Jell-O, hot water and pineapple juice. Set until chilled. Add carrots, pineapple and olives. Serve with thin layer of Miracle Whip.
Boil water and sugar for 3 minutes; cool. Add remaining ingredients. Freeze. Thaw 2 to 2 1/2 hours before serving.
Cut chicken into cubes and cook until done. Combine chicken with soups and Rotel tomatoes and bring to a boil. Boil for 5 minutes and then remove from heat. Cover the bottom of a 13 X 9 inch pan with crushed tortilla chips. Spread 1/2 of cheese over chips and pour chicken mixture over cheese and chips. Top chicken mixture with more crushed tortilla chips and remainder of cheese. Bake at 350 degrees until cheese on top of casserole melts.
Mix pretzels, margarine and 3 tablespoons sugar together; spread in a glass dish. Bake at 400° for 8 minutes - no longer!
Blend flour, oleo and powdered sugar. Pack in bottom of an 11 x 7-inch baking dish. Bake at 350° for 10 minutes. Beat eggs; add sugar, flour and rhubarb. Pour over warm crust. Bake 35 more minutes at 350°.
Combine milks and sugar in a large heavy saucepan. Stir until melted. Add pecans and let the mixture come to a boil. Boil for 20 minutes, stirring constantly. Add salt, butter and vanilla. Remove from heat and beat a few more strokes. Spoon onto waxed paper and let cool. This recipe can be halved. (Make on a day when the humidity is high.)
Put cream cheese and boiling water in blender, add 1 package jello (any flavor). Blend and dump in bowl. Put 1 large can fruit in blender. Add to mixture in bowl and stir. Stir in 1 container Cool Whip, thawed. Stir while cooling in refrigerator. Top with walnuts.
Melt butter and mix with corn. Beat eggs and fold into corn. Add milk. Mix sugar and flour. Add to other ingredients. Mix well and bake at 350° for 35 minutes (longer if needed).
Combine pineapple and apple juices in a punch bowl. Pour undrained strawberries into blender. Whip until smooth. Stir into pineapple juice mixture, pour in ginger ale. Garnish with strawberry slices, lime slices and fresh mint, if desired. Makes 3 quarts.
Combine beef, soy sauce, ginger, salt and pepper. Drain pineapple (reserve liquid). Mix 1/2 cup pineapple into meat; form into 1/2 inch balls. Brown thoroughly in hot skillet. Lower heat. Add remaining pineapple and syrup, onion and pepper. Simmer for 10 minutes. Serve over rice.
Mix flour and salt together. Cut in shortening using a pastry blender; sprinkle with water. Mix with fork until dough can be gathered together with hand. Press into a ball; divide into 2 parts; roll out on floured board. Line pie pan with one crust and add filling, covering with remaining crust.
Dip pretzels into chocolate. The chocolate clears holes best if fork is under the pretzel rather than going through the pretzel holes.
Dip onion rings in this mixture and fry in deep, hot fat until golden brown. Drain on paper towels and sprinkle with additional salt if desired.
Heat oven to 400°. Cream the shortening, sugars and vanilla. Beat in eggs until mixture is fluffy. Blend in flour, coconut, oats and orange bits. Drop by teaspoon on ungreased cookie sheet about 1 inch apart. Bake 8 to 10 minutes. Yields 5 dozen.
Drain fruit well. Mix all ingredients. Prepare the night before. Cover and refrigerate in serving bowl for at least 12 hours.
Mix together. Bake 20 to 25 minutes at 400°. Makes 15.
Melt chocolate chips in a double boiler. When melted, add 1 egg yolk at time, beating after each yolk is added. Cool. Add 4 or 5 tablespoons of water. Mix whipped cream. Beat 4 egg whites together. Add vanilla and powdered sugar. Fold in chocolate and egg mixture and pecans. Break angel food cake into chunks about the size of eggs. Pour chocolate mixture over cake and refrigerate for 24 hours. Serve with whipped cream and cherries.
In a medium bowl, beat the eggs and milk together. In a greased pan, scramble the eggs over low heat. As they begin to cook, add the cheese and stir constantly until the cheese is melted throughout the eggs. Set the stove setting to low and add the bacon bits. Serve with toast and jelly or fresh fruit.
Cream butter. Add sugars, eggs, flour, soda, salt and vanilla. Chill dough a few minutes for easier handling. Take ball of dough, roll in granulated sugar and put on cookie sheet. Bake at 325° for 8 minutes. Put chocolate stars on and bake 2 more minutes, or until done.
Make brownies according to package directions and cool. Poke holes in top and pour Kahlua over it. Crumble brownies with a fork. Put half into a large, pretty bowl. Layer over brownies half the mousse, half the Cool Whip, half the Heath bars and half the pecans. Repeat the layers. Chill. Makes 12 to 15 servings. My family likes this dessert frozen.
Mix all while noodles are boiling. Add cooked noodles (I cook my noodles in the chicken broth). Put the mixture into a 3-quart casserole dish. Bake in 350° preheated oven for 40 minutes, then take out of oven and cover with grated sharp Cheddar cheese. Place back in oven until cheese melts.
Mash avocados in a bowl with lemon juice, salt and pepper. Then combine sour cream and mayonnaise in another bowl. To assemble: Spread bean dip in an oblong dish; top with avocado mixture and layer with sour cream mixture. Sprinkle with onions, tomatoes and olives. Cover with cheese. Top with Pace picante sauce. Serve with chips.
*For variety, I sometimes use approximately 1/3 cup peanut butter instead of nuts.
Mix first 4 ingredients together and pour into casserole dish. Bake in a 425° oven until brown or bake 30 to 40 minutes at 350° until brown. Top with grated cheese.
Beat brown sugar and Karo syrup together. Add eggs, one at a time, beating after each. Add butter, vanilla and salt. Pour into unbaked pie shell and bake at 350° for 35 minutes.
Combine flours, bran cereal, brown sugar, baking powder, baking soda and nuts; mix well. Combine cranberries and granulated sugar. Stir sugared cranberries, egg, milk, orange juice and margarine into flour mixture all at once, but only until mixed. Pour into greased 9 x 5 x 3-inch loaf pan. Preheat oven to 350°. Bake in oven for 60 to 70 minutes, or until firm in center. Cool in pan 10 minutes; remove to rack and cool on long side before slicing. Freezes well. Makes 1 loaf.
Beat well the eggs and sugar; set aside. Beat well whipping cream and add salt. Combine egg mixture with cream. If too thick, add some milk. Add rum flavoring. Chill.
Mix butter, sugar and cinnamon with fork until blended. Add flour and oatmeal. Place apples in buttered 8 x 8 pan. Sprinkle topping over apples. Bake at 375° for 1/2 hour or until apples bubble. Allow to cool or serve warm with ice cream.
Preheat oven to 350°. Blend eggs, buttermilk, sugar and shortening together. Blend dry ingredients together. Mix all together and blend well. Add raisins and caraway seed. Put in greased floured loaf pan. Bake 1 hour.
Melt butter. Add flour and stir until smooth. Add milk and cook until smooth and thick, stirring constantly. Add seasoning. Add cubed sweet potatoes and reheat. Serves 4 to 6.
Blend cream cheese, condensed milk, lemon juice and vanilla until smooth. Pour into pie crust and chill 3 hours. Top with cherries and serve.
Cream oil, oleo, powdered sugar and granulated sugar. Add eggs and vanilla. Stir in flour, salt, soda, cream of tartar. Mix and put in refrigerator for 2 hours. Make into small balls. Flatten with bottom of glass dipped in sugar. Bake on ungreased cookie sheet at 400° for 8 to 12 minutes.
Baked rolled roast. Slice thin. Add bouillon cubes and water to roast drippings. Add remaining ingredients. Add sliced beef and simmer.
Combine rice, mushroom soup, celery soup, water and milk. Pour into a 9 x 13-inch baking dish. Top with chicken pieces. Sprinkle with onion soup mix. Dot with butter. Cover with foil and cook at 350° for 1 hour and 45 minutes, until chicken is done.
Rinse and drain beans for at least 2 hours. Mix relish, horseradish and garlic in a large bowl, after pressing garlic; add the pieces that are left in the press. Add beans and mayonnaise to mix. Mix all and refrigerate in small containers. Take them out as you need them as the longer it is out of the fridge the colder the horseradish gets. Serve with saltines. Enjoy!!!
Heat milk until warm enough to add yeast. Combine all other ingredients except flour. Then start adding flour a little at a time until it is desired consistency, which is not sticky. Cover and let rise until double. Punch down and make into rolls. Let this double and bake at 400° for about 20 minutes or until hollow when tapped one time. Sometimes I mix the yeast with rather warm water and then add to milk mixture.
Chop onion and green pepper by hand. Combine everything and chill in refrigerator.
Preheat skillet to 325°. Add butter and melt. Stir in flour very slowly to combine. Add stock slowly and bring to boiling point. Cook for 2 minutes. Add cream, chicken, mushrooms and pimento and stir until hot.
Mix cake mix, butter and 2 eggs; pat into bottom of a 9 x 13 inch greased pan. Mix remaining ingredients and put on top of first mixture. Bake at 350° for 30-35 minutes. Cool at room temperature, sprinkle with powdered sugar.
In large bowl, combine all ingredients except candy. Mix well. Shape into balls and roll in sugar. Bake 10 to 12 minutes at 350°. Remove from oven and while hot, top each with a candy Kiss pressed down firmly.
Cream butter and cheese together. Add sugar in small amounts. Blend until smooth. Add juice and mix well. Makes a lot!
Mix well first 4 ingredients. Add whipped topping. Pour in graham cracker pie crust. Chill. Top with chocolate curls.
Brown hamburger meat and drain. Add taco seasoning and beans. Heat thoroughly. Chop lettuce, onion and cheese. Pour cooled meat mixture into lettuce and toss. Serve with tortilla chips, dressing of your choice, picante sauce and sour cream.
Mix together all ingredients and pour into 2-quart casserole dish and bake for 30 minutes at 375°.
Combine ground beef, mushrooms, bacon, onions, Worcestershire and salt; mix thoroughly. Shape into 4 patties. Broil for 8 to 10 minutes. Turn; broil 8 to 10 minutes more, or to desired doneness. Serve on split, toasted buns with additional green onions, if desired. Makes 4 large servings.
Combine sea legs, crumbs, onions and parsley in bowl. Stir in milk and egg, Worcestershire sauce and lemon juice. Mix well. Shape into about 8 patties. Add more bread crumbs if it is too moist. Fry in oleo in large skillet. Cook 2 minutes on each side, until brown.
Pour orange or apple juice into blender, then add remaining ingredients. Yield: Serves 6.
Heat oven to 400°. Tear bread into crumbs. Beat eggs slightly. Add chuck and mix lightly. Add crumbs, onion and pepper. Mix lightly to keep juicy. Add milk, salt, mustard, pepper, 1/4 cup catsup and Worcestershire. Mix lightly. Put into shallow baking pan. Make 2 grooves on top of loaf and fill with remaining catsup. Bake 50 minutes. Makes 8 servings.
Preheat oven to 325°. Mix cake mix, apricot juice and oil. Add eggs and sugar. Mix well. Bake in tube or Bundt pan for 45 minutes to 1 hour.
In 14 x 10 x 2-inch baking pan, melt margarine. Combine all of the other ingredients except eggs. Mix thoroughly. Beat eggs and add to mixture. Pour in melted margarine. Stir well and pour mixture into baking pan. Bake at 400° for approximately 35 minutes. Serve.
Combine first 3 ingredients. Beat eggs and gradually add dry ingredients until thick. Add milk, half and half and vanilla. Chill in gallon freezer container until ready to churn.
Cook carrots in water until tender. Drain; cook remaining ingredients until well blended. Stir in cooked carrots and cover with lid and cook 7 to 8 minutes. Stir once. Let stand 3 minutes before serving.
In a large heavy pan, brown beef and cook sausage and onion with garlic and Italian seasoning until done. Stir to separate meat. Stir in soup, water, vinegar and salt. Simmer for 15 minutes, stirring occasionally. Add spaghetti. Transfer to two 2 1/2-quart shallow baking dishes (13 x 9 x 2-inch). Bake at 400° for 30 minutes or until hot. Stir. Top with cheese. Makes about 15 cups.
Mix well and refrigerate overnight. Roll out 1/4 inch thick. Cover with oleo, brown sugar and cinnamon. Roll and cut 1 inch thick. Let rise. Bake at 350 degrees for 25 minutes. Dribble powdered sugar icing over when cool.
Mix all together. Put into a 9 x 13-inch pan. Refrigerate a few hours.
In large bowl, beat eggs. Stir in soup mix, broccoli and cheese until well blended. Refrigerate 20 minutes.
Mix ingredients together and chill well. Shape into patties and dip in flour. Then into milk, seasoned with a little lemon juice and then into cracker crumbs. Deep-fry and drain well. May be made ahead and frozen.
Make a ball when you mix. Put in pie pan and shape with fingers. Cook until lightly brown.
Cut crust from all of bread. Save 8 slices for top. Crumble other 2 slices and crust as for dressing. Spread on bottom of 9 x 13-inch pan. Mix other ingredients, except soup and cheese, and spread on top of crumbs. Cover with 8 bread slices. Refrigerate overnight. Next day, put soup and cheese over top and bake at 350° for 1 hour.
Burn hair off chimpanzee, slit stomach and remove heart, liver, kidneys and intestines. Save. Save hands and feet for garnish, lightly roasted. Cut up chimpanzee, place in pot after palm oil is very hot and brown meat well. Add tomato sauce, hot peppers, salt and pepper. After sauteing well, add enough water to cover ingredients and add bitter balls and okra, chopped up. Let come to a boil and simmer 4 hours.
Grease a 13 x 9 x 2-inch baking pan. In a large saucepan, over low heat, stir together first 3 ingredients. Stirring constantly, bring to a boil and boil 3 minutes. Remove from heat. Add cereal; toss to coat well. Press into pan. Cool. Cut into squares. Yields 32 (2-inch) squares.
Chop cabbage as desired. Cut onions into thin rings. Toss together and set aside. Mix remaining ingredients and boil for 1 minute. Pour dressing over cabbage and onion. Refrigerate overnight or at least 12 hours, stirring 2 or 3 times. This will keep 3 weeks in glass container in refrigerator. Serves 8 to 10.
Squeeze spinach dry. Mix all ingredients. Roll into small balls. Roll balls in flour. Drop into boiling water. Cook until they surface. Serve with spaghetti sauce. Serves 6.
Thaw dough according to directions. Slice each loaf into 12 equal pieces. Punch hole in each piece of dough and fill with cheese. Close hole.
Fry bacon; drain and put aside. Fry hamburger; drain. Put all ingredients together; mix well. Pour into casserole or ovenproof bowl. Bake for 1 1/2 hours at 300°.
Mix sugar and milk well with wooden spoon in 2-quart microwave bowl. Microwave for 6 minutes; stir well. Microwave another 8 to 10 minutes. Remove from microwave, add butter and beat with spoon for 3 minutes. Add vanilla and pecans. When candy loses gloss, drop by spoonfuls onto foil. Wrap in plastic wrap when cool.
Cream oleo and vanilla; add sugar gradually. Beat until fluffy. Add eggs. Sift dry ingredients together. Add to mixture gradually. Can be doubled. Chill overnight for best results. Roll out 1/4 to 1/3-inch thick. Use cookie cutters. May sprinkle with colored sugar for holidays. Bake at 350° (electric oven) 6 to 8 minutes; 375° (gas oven) 6 to 8 minutes.
Mix applesauce, sugar, oil, eggs and milk. Add the rest of the ingredients (flour, soda, baking powder, salt, 1/2 teaspoon cinnamon, nutmeg, cloves and 1/2 cup nuts). Pour into greased and floured loaf pan. On top, sprinkle 1/4 cup chopped nuts, brown sugar and 1/2 teaspoon cinnamon. Bake at 350° for 45 minutes or until done.
This recipe makes four and a half full sections. And it's a good basic recipe to keep on hand. Just keep dry ingredients ready-mixed and add eggs, milk and oil when you're ready to prepare waffles.
Cook head of cauliflower in salted water until tender (20 minutes). Reserve 6 to 8 flowerets. Mash the rest and add to hot stock. Thicken with flour and butter. Simmer a few minutes. Beat egg yolks with cream. Add a little at a time, stirring constantly. Season to taste. Add whole flowerets and mushrooms.
Cook sugar and syrup until clear, then add peanut butter and cereal. Spread mixture in buttered pan, then melt together chocolate and butterscotch chips. Spread melted chips on top. Cool. Cut into squares.
Cook apricots in water; drain and reserve juice. Dissolve Jell-O in warm apricot juice and water. Add salt and pour over apricots; chill. When slightly thickened, turn into cold pie shell. Chill until firm. Top with whipped cream.
Cook the peas and lima beans separately and drain. Mix these with the remaining ingredients and put in an 8 x 8-inch casserole. Sprinkle with the Parmesan cheese. Salt and pepper to taste. Bake at 350° for 30 minutes.
Saute onion in oil until soft. Add sausage and cut in small pieces. When done, add chopped beef and brown. Put in a pot and add all other ingredients. Simmer about 1 hour, stirring several times to break up tomatoes and to keep from sticking. More tomato sauce can be added or water. Freeze unused sauce for future use.
Mix all but last 2 ingredients. Add corn bread mix and milk or buttermilk. Bake at 400°.
Separate the egg. Beat the yolk. Add sugar as you mix. Add flavoring. Beat in egg white. Whip the cream and top mixture. Dust with nutmeg.
Cook carrots and chop in food processor. Combine with other ingredients. Pour into a 2-quart greased casserole. Top with cracker crumbs and bake at 350° for 30 minutes.
Place 1 slice of cheese over each chicken breast. Cover with sliced mushrooms (can use canned mushrooms). Spread soup over all and cover with crushed stuffing mix. Drizzle butter over all. Bake at 350° for 45 minutes to 1 hour.
Mix first four ingredients in a bowl. Put pretzels in a large roaster. Pour mixture over pretzels. Stir gently until pretzels are all coated. Bake at 200° for 2 hours. Stir gently every 20 minutes.
Fry the hamburger and season with the onion, salt and pepper. Soak the bread crumbs in the milk. Combine all ingredients and simmer about 1/2 hour or so.