HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whip egg yolks in pan; add milk and put on burner to get warm. Add flour, sugar and dash of salt in separate container. After mixing, add to milk and egg mixture. Stir continuously until thick. Take off burner and add vanilla. Set pan in cold water. Cool; then layer with vanilla wafers and bananas. Top with meringue and brown in oven.
Blend together 1 stick of butter and crushed graham crackers. Bake for 7 minutes at 375°. Beat for at least 15 minutes, eggs, powdered sugar and 2 sticks butter. Do not under beat. Pour mixture on top of graham cracker crust. Layer with bananas; then layer with drained crushed pineapple. Spread Cool Whip on top of pineapple. Top with cherries and chopped nuts. For best results, refrigerate overnight.
Saute onions and celery in margarine. Add cabbage, basil, bouillon cubes and water. Simmer 15 minutes. Add Beefogetti and simmer 10 minutes more. Serves four to six.
Mix good. Drop on cookie sheet with teaspoon. Bake in 350° oven for 15 minutes.
Beat liquid starch with Ivory flakes. Mix until soap is thoroughly dissolved. Add the desired color of tempra powder. Blend thoroughly. Keep in tightly sealed jar.
Brown the meat until it changes color. Add onion. Salt to taste. Add water and steam until done, 5 to 10 minutes. Add soup and heat through. Add sour cream and stir in. (Do not boil the sour cream.) Serve over rice or noodles.
Wash and drain shrimp. Mix with cream cheese and Worcestershire sauce. Dip away!
Mix all ingredients together including ground beef. Cook over low heat unti done or as dry as you like. Chili powder and garlic may be added, if desired.
In large saucepan, stir all ingredients until well blended. Bring to boil over medium heat, stirring occasionally. Ladle into bowls and sprinkle with parsley flakes. Makes 4 servings.
Wash and cut carrots in 2-inch strips. Place all ingredients in 10 x 6-inch baking dish. Cover. Place in microwave on High power for 7 minutes. Allow to stand, covered, for 5 minutes.
Thoroughly mix all ingredients except egg whites. Fold in egg whites. Pour batter equally into 3 greased and floured cake pans. Bake at 350° for 25 minutes. Use your favorite icing to cover these layers.
Boil potato until tender; drain. Drain salmon and remove bones. Cut up onion and add rest of ingredients. Shape into patties and fry in oil on medium heat until done.
Cream butter until light, then gradually add both sugars. Beat until fluffy. Beat in eggs, one at a time. Stir in the jam. Combine flour, baking powder and cinnamon. Add milk and flour mixture alternately, beating well after each addition. When mixture is smooth, pour into a greased and floured 10-inch square or similar capacity pan and bake in a preheated 350° oven 35 to 40 minutes. Cut into squares and serve warm with Bourbon Sauce.
Cream margarine and sugar until fluffy; add egg yolks and vanilla and blend; add flour and cinnamon. Mix well. Divide dough between two greased 15 x 10 x 1 inch jelly roll pans. Flatten down with heels of hands in pans. Lightly beat the egg white and brush over batter. Mark batter into squares, place chocolate chips, nuts or coconut on top and bake 350° for 20 - 30 minutes.
Mix 1 can cream of mushroom soup with a little more than 1/2 pt. sour cream. Bring to a boil. Cook and chop broccoli spears; put in quart casserole, pour soup mixture over mix and let set in refrigerator overnight. Melt butter and mix in stuffing crumbs until coated with butter. Put on top of broccoli and bake at 325° to 350° for 45 minutes, or until brown, uncovered. Makes 6 to 8 servings.
In a 9 x 13-inch pan, add the following in order. Melt butter; sprinkle over butter, graham cracker crumbs. Sprinkle chocolate chips, then butterscotch chips and coconut. Pour sweetened milk over other ingredients. Sprinkle chopped nuts over all. Bake in moderate oven at 350° for 25 to 30 minutes. Let cool and cut into squares. This is very rich and delicious.
Line the bottom of 9 x 13-inch Pyrex dish with dried beef. Put chicken breast on top and sprinkle with pepper. Mix sour cream and soup in a bowl. Pour over the chicken and sprinkle with paprika. Cover with Reynolds Wrap and bake at 300° for 2 1/2 to 3 hours. Serve over rice or noodles.
Combine vanilla, eggs, sugars and oil; mix until creamy and smooth. Mix dry ingredients; add to sugar and oil mixture. Stir in oats, corn flakes and coconut. Drop by tablespoon onto cookie sheet. Bake at 325° for 12 minutes.
Fry your pork chops and put aside. Saute chopped onion and bell pepper. Boil water and add bouillon cubes. Stir this until well mixed. Put your rice in the bottom of a casserole dish. Then add your pork chops on top of rice. Then put your onion and pepper in the water with bouillon cubes. Pour this on top of pork chops. Put the lid on your dish and cook in oven about an hour. Serves 6 to 8.
Pour sauerkraut into 2-quart pan. Add sugar, grated potato and diced onion. Cook at least two hours, stirring every so often. Check because it will dry out and burn, but add more water as needed. After about one hour, add the fennel seed.
Mix all ingredients together except eggs and Rice Krispies. Put one half of mixture in a 13 x 9 x 2-inch pan (lightly greased). Place sliced eggs on top of mixture and then cover with remaining mixture. Put crushed Rice Krispies on top. Bake at 375° for 30 minutes. Serve hot.
Blend together in a Baggy. Cover top of Chicken Casserole. Bake 45 minutes at 425°.
Combine dry ingredients. Stir in nuts and set aside. Combine remaining ingredients. Add to dry ingredients, stirring just until batter is moistened. Spoon in two 9 x 5 x 3-inch loaf pans (sprayed with Pam). Bake at 350° for 1 hour and 5 minutes or until done. Cool 10 minutes before removing from pan. Remove and cool completely.
Mix all ingredients together, except shredded cheese. Bake at 350° for 45 minutes. Half way through baking, top with shredded cheese. Return to oven for remaining time.
Butter buns. Spread mixture on rolls. Wrap buns individually with aluminum foil. Bake at 350° for 15 to 20 minutes.
Heat oven to 375°. Unroll dough into 4 long rectangles. Firmly press the perforations to seal. Place on side of ham on each rectangle. Spread ham with mustard and sprinkle with cheese. Starting with the shortest side, roll up each rectangle. Press edges to seal. Cut each of the rolls into 5 slices. You should end up with 20 slices in all. Place each slice on an ungreased cookie sheet and bake for 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Cream sugar and shortening. Add eggs one at a time; add vanilla and remaining ingredients. Knead dough on floured board; chill dough. Roll out on floured board; cut with biscuit cutter. Bake at 325° for 8 to 10 minutes.
Cook and drain hamburger. Mix beans and cheese into the hamburger. Add red pepper, garlic and onion to mixture, according to your tastes. Warm tortilla shells for easier folding. Fill to your desired thickness; most usually 2 tablespoons will be enough. Microwave and eat.
Grease bottom and sides of slow cooker. Spread layers of pineapple, pie filling and dry cake mix. Be careful not to mix the layers. Sprinkle with cinnamon. Top with thin layers of butter chunks and nuts. Cover. Cook on high 2 to 3 hours.
Mix meat, seasonings, bread crumbs, water, onion and green pepper. Form into balls. Roll in flour; brown in hot fat or olive oil.
Blend all ingredients until well mixed and pour into buttered casserole dish. Bake at 350° for 45 minutes. One of my favorite dishes.
Fry noodles in skillet with enough oil to cover bottom of skillet. Lightly brown, flipping over to brown the other side. Place on platter. Fry pork in dash of oil. Season with salt and pepper. When nearly done, add vegetables and water.	Season with sugar, vinegar, soy sauce and m.s.g. Cook just enough to heat through the vegetables, do not overcook. Thicken with diluted cornstarch; mix and pile mixture onto noodles. Serves 4 generously!
Heat olive oil in 2-quart saucepan to medium. Saute garlic until opaque. Add onion, celery and about 2 ounces of water. When mixture boils, reduce heat to simmer. Simmer 10 minutes until onion is soft. Dissolve bouillon in water; add to pot. Add additional 8 ounces boiling water. Remove casing from precooked sausage and break into small pieces. Add to mixture. Add seasoning, tomato sauce and beans. Bring to boil, then simmer about 25 minutes. Cook pasta al dente. Drain and place in large bowl. Add sausage mixture and sprinkle with Parmesan cheese. Serves 6 to 8.
Chop the onion, carrots and celery in food processor. Pound veal or chicken slices lightly until very thin. Combine the ham, garlic, parsley and salt and pepper if needed. Spoon a little of the mixture on top of the veal or chicken slices; roll and fasten with toothpicks. Dredge in flour and brown on all sides in the butter and oil. Add the wine and cook until it is almost completely reduced. Add the chicken stock and simmer gently for 25 minutes. Add the vegetables and rosemary and cook for 20 minutes longer. Serve on top of rice. Reduce what's left of the wine and chicken stock and serve on side. Serves 6.
Brown meat and onion; drain off grease. Add remaining ingredients and simmer at least 1 hour.
Combine all ingredients in a large mixing bowl, except egg. Beat with mixer until ingredients are well blended. Add egg and beat until it is well mixed with other ingredients. Makes slightly more than one quart. Keep refrigerated. It will keep indefinitely.
Cream margarine. Gradually add sugar; beating after each addition. Add eggs, beating after each. Add buttermilk and vanilla. Stir well. Sift soda, baking powder and 1 cup flour together and gradually add to butter mixture, blending well. Add more flour, a little at a time, until dough is stiff enough to handle. Cover dough and chill 2 hours.
Beat 1 cup Crisco and egg together well. Bring water and sugar to a boil, until dissolved, to make syrup. Gradually add confectioners sugar to Crisco/egg mix. Add syrup to get consistency desired. Add extract.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine next 5 ingredients. Add to creamed mixture alternately with the peaches, beginning and ending with flour mixture. Stir in orange juice and vanilla. Pour batter into a greased and floured loaf pan. Bake at 350° for 1 hour.
Cook manicotti as directed on package; drain. Combine chicken, carrots, cottage cheese, onion, cilantro and garlic; stuff manicotti shells with chicken mixture. Arrange in ungreased 13 x 9 x 2-inch pan. Pour Ro-Tel over manicotti, then sprinkle with cheese. Cover with foil and bake 35 minutes or until hot in center in 325° oven.
Place cut up vegetables in bowl. Mix sour cream, mayonnaise and garlic salt with vegetables. Add peas last. Mix well. Let stand in refrigerator several hours.
Bring water to a boil and then add onion salt, garlic salt and the chicken. Let it cook until just about tender. Add tomato sauce, cabbage, carrots and rice. Cook until the rice is done. Serve in bowls with lemon and chile on the side.
Melt margarine. Add sugar, eggs and milk. Beat with fork. Add coconut and mix. Pour into pie shell. Bake at 350° for 35 to 40 minutes or until brown on top.
Dip chicken in butter. Roll in Ritz cracker crumbs. Place on a cookie sheet or oblong baking dish. Cover tightly with foil. Bake at 225° for 2 hours. This is ideal to bake while at church.
Cream butter and sugar. Add eggs and vanilla. Mix together flour, cocoa, soda and salt. Beat into sugar mixture, a little at a time. Refrigerate cookie dough until it's very firm. To bake, roll spoonfuls of dough into a ball. Roll the balls in granulated sugar. Mash on cookie sheet with a fork. Bake at 350° for 8 to 9 minutes.
Combine cake mix, melted butter and 1 beaten egg in a large bowl and mix well. Spread into a greased 9 x 13-inch sheet cake pan, making a 1/4-inch side around the entire pan. Next, mix well the cream cheese, powdered sugar and 2 beaten eggs, then pour batter over dough already in pan. Bake at 350° for 40 minutes. Allow cooling time and sprinkle top with powdered sugar.
Place all ingredients in crock-pot before work. Turn on low. Simmer for 8 to 10 hours. When you come home, you can decide whether to serve on hamburger buns, in taco shells or add other ingredients and make a casserole dish out of it. Very versatile. Use your imagination! Serves 4 to 6.
Cream brown sugar, shortening, eggs and pumpkin. Sift flour, baking powder, ginger, nutmeg, cinnamon and salt. Add flour mixture to batter and mix well. Fold in vanilla and lemon, then nuts and chopped dates. Drop on greased cookie sheet and bake at 375° for 15 minutes.
Heat together milk and margarine to scalding; do not boil. Cool to lukewarm. Dissolve yeast in warm water in large bowl. Add cooled milk, salt and sugar. Stir in potato flakes and enough flour to make a soft dough. Knead on floured surface 8 to 10 minutes until smooth and satiny. Cover; let rise in warm place until doubled in bulk, 45 to 60 minutes. Punch down; divide in half. Shape into 2 loaves. Place, seam side down, in well-greased 9 x 5-inch loaf pans. Let rise again 30 to 45 minutes. Bake in a 375° oven for 45 to 50 minutes, until golden brown.
Preheat oven to 275°. Mix meat, eggs and milk. Blend in bread crumbs. Shape into balls and place in a 9 x 13-inch pan. Mix brown sugar, vinegar, water and mustard. Pour over balls and bake for 3 hours. Baste occasionally.
Brown ground beef and drain. Stir in the next 6 ingredients. Heat until bubbly. Pour into 2-quart casserole dish. Cut biscuits in half to form 20 half circles. Place cut side down around inside edge of casserole. Sprinkle Cheddar cheese on top of biscuits. Preheat oven to 375°. Bake for 25 to 30 minutes or until biscuits are golden brown. Refrigerate any leftovers. Makes 4 to 6 servings.
Mix water, sugar, syrup and salt in a saucepan, stirring until sugar is dissolved. Bring to a boil; boil for 3 minutes. Continue cooking until syrup takes on a rich caramel color at 320°. Have peanuts spread out on a 12 x 12 x 19-inch buttered shallow enamel ware pan, a marble slab or an enamel kitchen top. When candy gets to 320° stir in butter and soda. Stir well and quickly pour out on peanuts. Let cool and break.
Sprinkle chicken breast evenly with salt and pepper. Place in a lightly greased 11 x 7 x 1 1/2-inch baking dish. Combine cheese and next 3 ingredients. Pour over chicken. Sprinkle with chiles. Bake, uncovered, at 350° for 35 minutes. Serve over hot rice.
Grind eggs, onions, pecans and cheese. Mix in mayonnaise and juice. Will keep in refrigerator a couple of weeks.
Remove skin and crumble summer sausage. Brown lightly in 1 tablespoon olive oil. Drain and save it.
Put blueberries in baked pie shell. Cover with cooled Blueberry Sauce. Refrigerate until firm, about 2 hours. Serve with vanilla ice cream or whipped cream.
In a large skillet, heat the olive oil and butter. Saute the fennel, leeks and shallots until golden brown, about 10 minutes. Transfer to a platter. Add the chicken to the skillet and cook until done. Arrange over the vegetables. Keep warm. In the skillet, combine the broth, wine, mustard, salt and pepper; bring to a boil. Stir in the half and half; simmer, stirring 1 minute. Pour the sauce over the chicken and vegetables.
Combine raisins, sugar, water, salt and butter. Boil for 5 minutes. Stir in 2 tablespoons cornstarch mixed with 3 tablespoons water. Cook stirring 5 minutes. Add 1 teaspoons lemon flavoring. Use a 9-inch crust with lattice top. Bake at 425° for 40 minutes.
Combine first 5 ingredients. Put in casserole dish. Top with crushed Ritz crackers. Place in oven at 350° for 40 to 45 minutes.
Mix ingredients in the order given. Mix when all ingredients are in the bowl, starting with the egg and ending with the boiling water. Place in two 9-inch cake tins. Bake in a 350° oven for 25 to 30 minutes. Frost when cool.
Make chocolate pudding according to package directions. Cool for about 5 minutes. Mix pudding with dry cake mix and pour into a greased 9 x 13 pan. Top pudding/cake mixture with brown sugar, nuts & chocolate chips. Bake at 350° for 30 minutes.
Cook squash and onion until tender. Drain. Mix with other ingredients. Put in a casserole dish. Add bread crumbs on top. Bake at 350° for 20 to 30 minutes, until bubbly on top.
Beat egg whites; set aside. Soak bread crumbs in milk. Mix the rest of the ingredients together and make into small balls. Dip balls in egg whites. Roll in crushed corn flakes. Fry until brown. Place in baking dish.
Mix all ingredients (except pie shell) and put in unbaked pie shell. Bake in a 350° oven for about 25 minutes.
Mix all together. Store in tight container. Mix 3 teaspoons to 1 cup hot water.
Mix all ingredients together thoroughly. Save some bread crumbs for topping. Add extra cheese on top, if desired. Bake at 325° for approximately 40 minutes.
Combine the soups, onion, salt, parsley, thyme, pepper and celery flakes. Add water to mixture; bring to boil. Put 1 cup of mixture aside and to remaining mixture, add rice. Mix well and pour into a 9 x 13-inch pan. Place chicken on top and pour remaining mixture over. Bake, covered, at 350° for 1 to 1 1/2 hours.
Combine dry milk, warm water, sugar, shortening and yeast. Stir until yeast dissolves. Beat egg with the salt and add to liquid. Add flour one cup at a time, beating well after each addition. Continue beating until dough is smooth.
Let ice cream sit in refrigerator for 1 hour before preparation to soften. Mix all ingredients in blender. Blend until smooth. Makes 1 serving.
Blend all ingredients, except bacon. Put in a casserole dish; add bacon on top. Put in oven and cook at 350° for 30 to 45 minutes, until bacon is done.
Beat eggs real good and add everything together. Pour into two 9-inch deep dish pie shells. Cook at 250° for about 2 hours.
Heat oil in heavy medium skillet over medium-low heat. Add onions and cook until translucent, stirring occasionally, about 5 minutes. Add tuna, tomatoes, olives, basil, garlic, salt and pepper; cook until fish is opaque, stirring often, about 9 minutes.
Layer the first five ingredients in order listed in a 2 quart flat casserole. Mix the mayonnaise, yogurt, sugar, and salt. Spread over top and seal edges. Cover and refrigerate overnight. Garnish with crumbled bacon and cherry tomato halves.
Preheat oven to 350°. Mix together first 5 ingredients; in a separate bowl, beat next 3 ingredients until creamy. Mix all ingredients together well. Add carrots and nuts. Pour into well-greased and floured 9-inch tube pan or two 9 x 5-inch loaf pans. Bake at 350° for about 1 hour. Test after 50 minutes. Do not overbake. Tested should come out clean, but somewhat moist.
Mix all the above ingredients. Make them the size you want, little or big. Bake at 350° for 10 to 15 minutes. Check at 10 minutes to check for desired chewy cookies.
Sift together the sugar, flour, cinnamon and baking powder. Add the cherries and nuts. Add the egg. Add the shortening. Mix well and pour into square pan. Bake at 350° for 45 minutes.
Line bottom of greased pudding dish with raisins. Cut bread slices in 3 strips, crosswise. Dip each in melted butter and arrange on top of raisins. Beat remaining ingredients together and pour over bread. Set dish in pan of hot water. Bake in hot oven at 375° until bread is browned and a knife blade comes out clean (about 1 hour). Serve plain or with cream. Serves 6.
Brown and drain ground beef and sausage. Add next 7 ingredients and cook together until it looks like spaghetti sauce. In a 17x 9 inch pan, layer in this order, noodles, meat sauce, cottage cheese, mozzarella. Layer again the same way, but end with a layer of meat sauce on top. Cover with heavy foil and bake at 300 degrees for 1 hour. Remove foil and cook 1/2 hour. Let set 10-15 minutes before cutting.
Beat egg yolk in a small bowl. Blend in the molasses. Add the boiling water with the baking soda dissolved in it. Set aside.
Mix all of the ingredients, except Doritos and 1/2 cup of cheese. In casserole dish, alternate layers of Doritos and chicken. Top with cheese. Bake at 350° for 35 minutes.
Spread peanut butter on cracker and top with another cracker. Make about two rolls of peanut butter and crackers. Melt almond bark in microwave according to package instructions. Dip crackers using tongs into almond bark. Place cookies on wax paper to dry.
Hand mix nuts, flour and butter together. Pat into a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool. Beat with an electric mixer the Cool Whip, powdered sugar and cream cheese. Pour over cooled crust. Beat with electric mixer the pudding and milk. Spread over cream cheese mixture. Spread additional Cool Whip over pudding and top with chopped nuts.
Make cake as directed on box, adding vanilla and coconut, except for 1/2 cup. Bake in greased, floured, 9 x 13 x 2-inch pan.
Combine Crisco and sugars in bowl and mix. In separate bowl, combine soda, salt and flour and mix together with a spoon. Add to Crisco, sugar mix and add flavoring and eggs. Mix. With a teaspoon, drop batter on cookie sheet. Flatten cookies with tines of fork and sprinkle with sugar.
Peel and chop the shallots; peel the onions but leave them whole. Melt the Crisco; add the oil and beat together for a moment. Place the chicken in one layer in the pan; brown the pieces on both sides. After adding the onions to flavor them a little and the shallots after 2 to 3 minutes so that the shallots melt but do not color. Remove the pan from heat; add vermouth and when warm, ignite with a match. Tip the pan until the flames die down. Simmer for 5 minutes to reduce the liquid in half. Drain tomatoes; roughly chop. Add the juice to the pan and mix well. Cover and leave for 1 hour without lifting the lid.
Preheat oven to 350°. Grease and flour two 9 x 5-inch loaf pans. Combine flour, spices, baking soda and salt in a large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in a larger mixer bowl. Beat until just blended. Add pumpkin mixture to flour mixture. Stir just until moistened. Fold in cranberries.
Break turkey frame or cut in half with kitchen shears; place in large Dutch oven with water, onion and salt. Bring to boiling; reduce heat. Cover; simmer for 1 1/2 hours. Remove turkey frame; when cold enough to handle, cut off meat and coarsely chop. Discard bones. Strain broth; discard solids. Return broth to Dutch oven. Stir in cut up turkey meat, undrained tomatoes, bouillon granules, oregano, thyme and pepper. Stir in fresh vegetables. Bring to boiling; reduce heat. Cover; simmer for 45 minutes. Stir in uncooked noodles; simmer, uncovered, 8 to 10 minutes or until noodles are done. Season to taste with salt and pepper. Serves 10.
Mix ingredients. Cover with cracker crumbs. Bake at 325° for 45 minutes.
Mix all ingredients until sugar is dissolved. Pour into 1-quart ice cream freezer. Freeze according to the manufacturer's directions (8 servings).
Melt chocolate chips with 14 ounces almond bark in a large saucepan over low heat, stirring until smooth. Remove from heat. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries; sprinkle with coconut. Melt remaining 2 ounces almond bark and oil over low heat, stirring until smooth; drizzle over coconut. Refrigerate until firm. Store at room temperature. Cut into wedges. Makes about 12.
Let cool in pan approximately 6 minutes then remove and cool rest of way. Put coconut into bowl. Boil 1 cup water and 1 cup sugar then pour over coconut. Drain, reserving liquid and spoon that liquid over cakes.
On large plate, layer bean dip. Mix together avocados, lemon juice, salt and pepper; spread over bean dip. Mix taco seasoning, sour cream and mayonnaise together and spread over avocado mixture. Sprinkle green onions, tomatoes, olives and Cheddar cheese on top in that order.
Preheat oven to 350°. Thaw hash browns 1 hour. In large bowl, mix sour cream and soup; stir in hash browns, onion and cheese. Spoon into ungreased 13 x 9 x 2-inch pan. Crush potato chips in bag with rolling pin. Sprinkle top of casserole with potato chips. Pour melted butter all over chips. Bake 1 hour. Makes 8 to 10 servings.
In medium bowl, dissolve gelatin in boiling water. Combine remaining ingredients and chill until set.