HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat sugar, Pet milk and egg yolks until sugar is dissolved. Beat egg whites until stiff; fold in with vanilla. Pour in freezer. If not enough to fill to line, fill with milk. Any fruit you desire can be added to this.
Cook squash in small amount of water until done and drain. Mix all ingredients together. Place in casserole dish. Sprinkle top with buttered crumbs. Bake 45 minutes or until set at 350°.
Heat 4 cups water to 110°; use 3/4 cup of the water and dissolve yeast and 3/4 teaspoon regular sugar. Stir in flour, Sweet 'N Low, salt, pepper and Crisco.
Cut hard-boiled eggs in half and remove yolks. Mix with mayonnaise, salt, pepper and crumbled bacon. Put mixture back into eggs and serve. Kids love them. Serve for breakfast with toast.
In large heavy pan, lightly brown beef and onion in oil. Drain. Add tomatoes (put through blender), paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer, uncovered, stirring occasionally for 30 minutes.
Beat together the sugar and butter. Add eggs and milk. Add dry ingredients and beat for 1 minute. Fold in blueberries.
Mix all ingredients except the pie shell. Pour into shell and bake at 350° until set, 35 to 40 minutes.
Melt margarine in skillet. In margarine, saute chopped onion, chopped celery and leaves. Add salt, pepper, sage, thyme (may be omitted and recipe is still just as good) and poultry seasoning.
Cook celery in small amount of salt water until tender, but crisp. Drain; add remaining ingredients except crumbs. Put in shallow 2-quart dish; sprinkle with bread crumbs. Bake at 350° for 30 minutes.
Dip fish in dressing. Melt margarine in flat pan. Pour part off to be used later. Roll fish in cracker crumbs and put single layer in pan. Sprinkle with lemon juice and then chopped onion. Pour remaining margarine over fish. Bake at 350° for 20 minutes. (May be placed under broiler very briefly after baked for a crisper coating.)
Cook the sweet potatoes in boiling water 20 to 25 minutes or until tender. Drain and cool. Peel the potatoes and mash. Combine mashed sweet potatoes, frosting, vanilla and cinnamon; mix well. Spoon into a greased 12 x 8 x 2-inch baking dish. Bake, uncovered, at 350° for 18 minutes. Sprinkle with marshmallows. Continue baking 5 minutes or until thoroughly heated. Yields 6 to 8 servings.
Combine all ingredients and bring to a boil. The sauce can then be sealed in a jar and stored in the refrigerator or used at once. Yield: Enough sauce for three chickens, halved, or for 5 to 6 pounds of ribs.
Preheat oven to 350°. Cut each biscuit into half. In saucepan, put chicken or turkey, gravy, beans, seasoning and pepper. Cook and stir until bubbly. This can be baked in a casserole or individual baking cups. Spoon into dishes and top with three biscuit pieces on each casserole. Bake 15 to 18 minutes until biscuits are golden. This is a fun recipe for kids to do.
Sift flour, measure, add salt and sift again. Cream butter, gradually add confectioners sugar and beat until light. Combine dry ingredients and creamed mixture. Blend thoroughly. Put dough in 8 x 8-inch pan and bake at 325° for 25 to 30 minutes. Cut in squares before completely cool.
Mix together in saucepan. Cook and stir over medium heat until comes to boil. Pour in bowl; cool mixture by putting bowl in cold water with ice cubes in it. Stir while cooling until thickens. Add 1 1/2 cups whipped cream or Dream Whip. Mix well. Pour in 9-inch cold pie shell. Refrigerate about 2 hours before serving. Serve with more Cool Whip or strawberries.
In small saucepan, combine apple juice and cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and stir in butter, Equal, maple flavoring and vanilla. Serve over pancakes, waffles or French toast. Makes 1 cup.
Mix grape jelly and chili sauce. Warm in microwave. Place meatballs in crock-pot. Pour jelly sauce mix over meatballs. Simmer on low for 1 hour or until heated through.
Sift cocoa and powdered sugar into bowl. Stir in liquor which has been combined with syrup; mix well. Add vanilla wafers and nuts; mix well. Form into 3/4-inch balls and roll in powdered sugar. Dry several hours. Freezes well. Yields 3 dozen.
Soak yeast in water until dissolved. Mix dry ingredients and shortening as for pie crust. Combine everything as for pie crust. Combine everything just until blended and chill for several hours or overnight. Roll on sugared board 1/8 to 1/4-inch thick. Cut in squares. Put spoon of jam on center of square and fold three cornered. Press edges together. Place on pans and let raise 30 minutes. Bake at 350° for 20 to 25 minutes.
Place 1/2 head of lettuce on bottom of bowl. Sprinkle with salt, pepper and sugar. Layer eggs atop lettuce in bowl. Add more salt. Layer as follows: Peas, remaining lettuce, bacon and Swiss cheese. Spread mayonnaise over top, sealing to edge of bowl. Cover and chill 24 hours. Toss before serving.
Flatten chicken breasts; sprinkle with salt and pepper. Add ham and a slice of cheese to breast and fold over. Secure with long toothpicks. Coat with flour. In a large skillet, add 2 tablespoons butter. Cook about 4 minutes on each side. Melt remaining butter in skillet. Add mushrooms and onion; saute. Add water, chicken bouillon, parsley, and chives. Bring to a boil. Return chicken to sauce. Lower heat and simmer for 30 minutes. Bring sauce to boil again and stir in heavy cream. Cook on low heat until sauce thickens slightly. Pour sauce over chicken to serve. Serves 4.
Cook cake according to directions on package. Bake in a 9 x 13-inch pan. Put glaze on top of cake (cooled). Place cut strawberries on top and top with Cool Whip. Chill.
Cook, covered, for about 1 hour at 250° in a 2-quart casserole. May add ripened bananas. Serves 7 to 8.
Cream sugars, shortening and eggs. Add water and vanilla. Add remaining ingredients. Drop on cookie sheet. Bake at 350° for 10 to 15 minutes. Makes about 120.
Drain peaches and reserve liquid. Cut sausage links crosswise into bite-size pieces. Prepare pancake mix as usual, except use up to 1 c. of peach liquid as part of the mixture. Turn into a 9 x 13 baking dish and arrange peaches and sausage on top. Bake 350° for 30 minutes. Serve with syrup.
Melt chips and then add peanuts and chow mein noodles. Spoon onto wax paper. Chill.
Cook sausage until brown; drain. Separate crescent dough into 8 triangles. Place in an ungreased 12-inch pizza pan with points toward the center. Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust; sprinkle with potatoes. Top with Cheddar cheese. Beat eggs together with milk, salt and pepper. Pour into crust. Sprinkle Parmesan cheese over all. Bake at 375° for 25 to 30 minutes. Makes 6 to 8 servings.
Cook ground beef in skillet. Add onions and green pepper; saute. Add other ingredients. Put in casserole dish. Bake at 350° for 1 hour.
Mix buttermilk baking mix, milk, sugar and eggs together and spread in a greased 9 x 13-inch baking pan. Arrange apple slices evenly over the top. Drizzle apples with melted butter. Stir sugar and cinnamon together and sprinkle over all. Drizzle with cream. Bake in preheated 350° oven for 35 to 40 minutes. Wonderful served still warm. Scoop out with a large spoon to serve.
Wash and core apples. Pare apples 1/3 of the way down or slit the skin around the apple about halfway down. Place apples in baking dish. Put sugar and butter in center of each apple. Sprinkle with cinnamon. Pour water around apples to prevent sticking.
Brown ground beef in skillet and set aside. Boil noodles until cooked and rinse with water.	Blend cheeses together and set aside. Add browned ground meat with sauce and seasoning in a pan and simmer. Spread cheeses onto noodle on one side. Roll noodles, curly side out. Cut in half. Do so with remainder of noodles. Pour sauce into baking dish and place noodles with non-curly side down into sauce. Cover and bake at 375° for 1 hour. Serve warm.
Mix well. Store in jar. Use 1/3 cup mixture to 1 cup boiling water. Delicious!!
Crumble bread together in a pan and bake at 300° until dry and golden brown. Stir often. Once dry, add butter, eggs, baking powder, salt, pepper, celery and onion. Add sage to taste. Add hot broth and mix well. Bake in greased pan at 375° for 20 to 25 minutes.
Crumble brown sugar, butter and flour together like pie dough. Reserve 1 cup for topping. Mix together by hand the beaten eggs and sour cream. Mix soda, salt and vanilla with flour mixture. Pour into 9 x 13-inch baking dish. Crumble on reserved topping. Bake at 350° for 40 minutes. Check at 35 minutes.
Drain juices from pineapple and mandarin oranges into large bowl. Add instant pudding and Tang. Stir until smooth. Add bananas, kiwi fruit, pineapple, oranges, grapes and strawberries. Mix well and chill. Will keep up to 2 weeks in refrigerator.
Dissolve jello in water and cool until partially set. Fold in remaining ingredients. Pour into 5-cup mold and chill until firm. Makes 6 to 8 servings.
Combine beef, salt, pepper, egg and cream. Shape into 1/4-inch balls. In skillet, brown meatballs in butter, turning carefully to avoid piercing. Combine remaining ingredients; add to brown meatballs. Cover; reduce temperature and simmer about 30 minutes. Serve warm. Makes about 4 or 5 dozen.
Melt butter in casserole dish in microwave. In separate container, mix together flour, baking powder, salt, sugar and milk. Pour this mixture over melted butter in casserole dish. Heat berries through. Pour over mixture. Bake at 350°.
In large skillet, melt butter. Add chicken, onion and garlic; cook until chicken and onion are tender. Stir in spaghetti sauce. Reduce heat; simmer, covered, stirring frequently, 10 minutes. Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot pasta; sprinkle with Parmesan cheese. Makes 4 to 6 servings.
Mix cocoa, sugar, flour, salt and milk in top of double boiler. Cook until mixture begins to thicken. Add a little of the mixture to egg yolks. Then add to mixture and cook about 3 minutes longer. Remove from heat. Add butter and vanilla. Pour into baked pie shell. Top with meringue.
Heap sliced apples in pie plate; add lemon juice and sugar. Add cinnamon as desired. Crumble brown sugar, butter, flour and salt on top. Bake at 350° for 40 minutes.
Brown ground beef. Cook noodles until not quite done; drain. Put in greased casserole. Put 1 layer hamburg and 1 layer noodles. Cover with mushroom soup. Repeat layers and cover with celery soup. Bake in 350° oven until bubbly and lightly browned on top.
Mix together oil and sugar. Add eggs. Sift dry ingredients. Blend into first mixture. Add carrots and nuts. Grease and flour 2 (10-inch) pans. Bake at 350° for 25 to 30 minutes. When cool, ice with cream cheese frosting.
Using real ripe grapes, wash and remove stems. Place in large kettle with enough water to cover bottom of pan only. Kettle can be pretty full of grapes. Cook over medium heat until skins pop open. Run grapes, skins and seeds through a sieve, crushing grapes and skins as much as possible. Stir in 1 box of Sure-Jell with pulp in kettle. Bring to a full boil over high heat. Add sugar at once, bringing to a full boil again; stir constantly. Boil 1 minute, then remove from heat. Skim off foam. Put hot mixture in jars or glasses and top with melted paraffin.
Mix together all ingredients, except chocolate chips. Place chocolate chips on top before baking. Bake in cake pan for 20 minutes at 350°.
Boil water and oil together. Add matzoh meal, sugar and salt. Mix off of the heat. Beat very well. Add eggs, 2 at a time, beating very well. Bake in muffin tin at 350° for 1 hour.
Dissolve Jell-Os in hot water. Mix together and when thickened, pour over mixture.
Prepare macaroni according to package directions. Drain and set aside. Take sausage out of casing and crumble. Brown and drain off grease. Stir in tomato puree, sauce, water, mushrooms and seasonings. Simmer 15 minutes. Add cooked macaroni and stir well. Put 1/3 of meat and macaroni mixture into a greased 3-quart casserole. Sprinkle with 1/3 Mozzarella cheese. Repeat with remaining 2/3. Bake 15 minutes at 350°. Serves 8 to 10.
Combine first 6 ingredients in deep Dutch oven pan. Cook until soft. (Boil at 232°.) Add pecans and stir until coated. Spread and separate with fork; cool completely. Store in tin box.
Grease large casserole dish, 9 x 13-inch. Unroll crescent rolls. Lay out on bottom of dish. Press together. Cook sausage and drain. Pour over rolls. Beat eggs and add milk together. Pour over sausage. Mix grated cheese. Pour over top. Cook at 350° for 20 minutes or until golden brown.
Put butter or oleo in hot mashed potatoes; stir until butter is melted. Add sugar, slightly beaten egg and flavoring. Pour into unbaked 9-inch crust. Sprinkle 1/4 sugar over top of pie. Wait until sugar becomes moist, then put into oven. Bake at 350° until done and glaze has formed.
Cream butter and sugar; then mix with applesauce. Add sifted dry ingredients, raisins and nuts. Beat and pour into buttered, floured loaf pan. Bake slowly 1 1/4 hours at 325°. Serve with whipped cream.
Beat eggs well. Add sugar and beat. Add melted shortening and juice. Mix well. Add salt, baking powder, flour and mix until smooth and easy to handle. Make into different shapes. Bake at 350° for 12 to 15 minutes. Decorate with colored sugar or frosting.
Place meat in heavy kettle or skillet and cook slowly until meat changes color. Add onions and cook for 10 to 15 minutes. Add other ingredients, except soup. Simmer for about 1 hour. Add soup and cook a while longer. Salt to taste.
Melt the butter; pour over the dry ingredients. Mix until crumbly. Spread over 1 can of apple pie filling. Bake until brown at 325°.
Mix instant pudding according to directions. Add cake mix, then bag of chocolate chips. Mix well. Pour on cookie sheet (greased) and bake in 350° oven 30 to 35 minutes.
Pour sugar over chopped apples; let set 10 minutes. Mix eggs and shortening. Add dry ingredients, raisins and nuts. Stir in apple mixture. Batter is stiff. Bake in a greased 13 x 9-inch baking pan at 375° for 50 minutes. Needs no frosting. Cool before cutting.
In saucepan, melt morsels and margarine. Stir in crumbs and nuts. Press half of mixture firmly into the bottom of a greased 13 x 9-inch pan.
Put tomato paste in large cooking pot. Add 5 cans warm water and bring to a boil. Add sugar, oregano, Lawry's salt, onion and Italian seasoning. Simmer for about 2 hours. Add mushrooms and browned hamburger during last half hour. Serve with pasta. Makes great lasagna too. Serves 4 to 6 people. Recipe can be doubled.
In a large saucepan, brown meat and drain well. Return meat to saucepan. Add onion, garlic and thyme. Stir in vegetable juice, bouillon and water. Bring to boiling; reduce heat. Cover; simmer 1 hour. Stir in potatoes, celery and carrots. Cover; simmer 30 minutes more.
Put frozen raspberries into a quart glass measuring pitcher. Heat, uncovered, in microwave oven 1 minute on High. Stir to break berries apart. Cook, uncovered, 30 seconds on High or until berries are defrosted. Stir a mixture of sugar and cornstarch into raspberries, then stir in currant jelly. Cook in microwave oven 6 minutes on High until sauce thickens.
Mix powdered sugar and cheese, then mix in Cool Whip and peanut butter. Pour in graham cracker crust and chill for 1 hour.
Melt the almond bark and peanut butter. Remove from heat. Stir in peanuts, rice krispies and marshmallows. Stir until well coated and drop by teaspoon on waxed paper.
Place chicken, skin side down, in a baking dish. In a separate bowl, mix honey, mustard, lemon juice and salt. Spoon half of mixture over chicken. Cover and marinate overnight in refrigerator.
In a food processor, whirl 1/2 package of the cookies, including filling, until they form fine crumbs; mix in butter. Scoop crumbs into a 9-inch cheesecake pan with removable bottom and press crumbs evenly over bottom of pan and about 1/2-inch up sides. Chill crust to firm, about 20 minutes.
Boil macaroni in salted water 6 minutes. Drain and rinse well to remove starch. Set aside.
Dissolve jello	in hot water.	Add pineapple and blueberries. Chill until firm.
Crumble cake in baking pan. Put berries over cake. Let set in freezer while you mix pudding and milk. Pour mix over cake. Keep refrigerated until ready to serve. Top with Cool Whip.
Heat oven to 350°. Grease bottom only of 13 x 9-inch pan. In large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add frosting and sour cream; mix well. Spread batter in greased pan. Sprinkle pecans and chocolate chips evenly over top. Bake at 350° for 42 to 52 minutes. Cool completely.
Combine caramels, 1/3 cup evaporated milk and 1/4 cup margarine in a double boiler until melted. Combine cake mix, 1/2 cup margarine, 1/3 cup evaporated milk and 1 cup walnuts. Spread half in a 9 x 13-inch pan and bake 6 minutes at 350°. Sprinkle with chocolate chips. Spread caramel mixture over the chips. Top with remaining cake mix. Bake 18 minutes at 350°. Do not bake longer! Cut into bars.
In medium saucepan, combine all ingredients (except optional). Over low heat, simmer, uncovered, 10 minutes. Serve hot with butter and cinnamon sticks, if desired.
Beat all ingredients together in large mixing bowl for 2 minutes. Pour into 2 greased 9-inch loaf pans. Bake at 350° for 35 to 40 minutes. Makes 15 slices per loaf. (Also, can use for muffins.) Contains less than 1 gram of fat per 1/2-inch slice.
Preheat oven to 400°. Spray muffin tins with cooking spray. In large bowl,	beat milk, oil and egg. Blend in remaining ingredients until flour is just moistened. Fill in muffin cups 3/4 full; sprinkle with sugar. Bake until tops are browned, for 15 to 18 minutes. Makes 10 to 12 muffins.
Sift all ingredients. Place in bowl and add 1/2 cup melted shortening, 2 cups water and 1 teaspoon vanilla. Mix well and bake in layers in a moderate oven for 30 minutes or until done.
Cut 3 thin gashes on each wiener. In medium saucepan over medium heat, cook remaining ingredients, stirring, until cranberry sauce melts and becomes smooth. Add wieners and heat through. Serve hot with cocktail picks. Makes 48 appetizers.
Mix Eagle Brand milk and Cool Whip, then chocolate milk. Put into electric freezer. Makes 1 gallon.
Get a large pot and put in the spareribs, beef and chicken wings. Boil spareribs for about 1/2 hour. Saute 1 pound of boneless chuck beef and put in large pot. Saute pack of chicken wings and put in pot. Put in can of tomato puree and tomato sauce. Add diced onions, salt, pepper, mustard, ketchup, sugar, Adobo seasoning and whole tomatoes. Simmer for 2 hours and then add 1 pound of deveined shrimp.
Skin chicken breasts and arrange in baking dish. Place 1 piece of Swiss cheese in each piece of chicken. Stir together soup and wine or water. Spoon over chicken. Top with stuffing mix and drizzle melted butter over each piece of chicken. Bake, uncovered, for 55 minutes.
In 1 1/2-quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can fried onions. Bake at 350° for 25 minutes. Stir, then top with remaining onions. Bake 5 minutes. Serves 6.
Make jello according to directions. When fairly thick, whip the milk. Add to jello (using large bowl). Add sugar, lemon juice and vanilla. Put 1/2 of crumbs into a 9 x 13-inch pan. Add jello mixture. Put remainder of crumbs on top. Refrigerate overnight.
Remove the long stems and tough outer leaves from the Broccoli di Rape. Keep florets and small leaves, cut up, place in colander and wash several times. Pour oil into pan on medium heat. Lightly crush garlic, place in heated oil and allow to turn golden, then remove garlic if you wish. Remove casing from sausage, place meat in pan and cook thoroughly, breaking the pieces of meat apart as they continue to cook. If you still have not removed the garlic, do so now. Drain all but 1 tablespoon oil from pan; add Broccoli di Rape to pan and mix with cooked sausage. Keep mixing together, add your broth, mix and cook for approximately 5 minutes. Mix flour and butter together to form a roux and stir into your mixture. Cook approximately 5 minutes more until sauce thickens. Serve over pasta and add the grated Italian cheese of choice.
Brown hamburger and sausage. In a large casserole dish, slice potatoes and onion (in rings). Put cheese 1 cup on top of potatoes and onion. Layer browned meat on top of potatoes, onion and cheese. Then put a can of green beans, drained.
Combine ingredients and bake in a greased 9 x 13-inch pan for 30 minutes at 350°. Cool.
Combine all ingredients. Bake at 300° for about 1 hour and 40 minutes.
In large bowl, mix pineapple and sugar. In saucepan, bring water and gelatin to a boil. Pour over sugar and pineapple and stir. Refrigerate until slightly set. Add carrots, celery, cottage cheese, nuts, whipped topping and mayonnaise to pineapple mixture. Refrigerate until set.
Heat oil in a large saucepan over medium heat. Saute onion and green pepper until transparent. Add both cans of tomato, then remaining ingredients. Stir and simmer 30 minutes.
Brown sirloin with onion. Add other ingredients. Simmer 15 minutes or so. Serve open-faced on bread of choice.
Simmer first 5 ingredients together 20 minutes. Add remaining ingredients. Simmer 30 more minutes.
Drain chilies and olives. In mixing bowl, combine all ingredients except tortillas. Spread mixture onto tortillas and roll up jelly roll fashion. Cover with damp paper towel and plastic wrap to prevent drying out. Chill for several hours. To serve, slice tortillas into 1-inch segments. Serve with salsa for dipping.
Cut Crisco and flour together. Mix in salt. Gently mix in ice water with hands. Roll out for pie.
Preheat oven to 350°. Cook lasagna noodles. Cool in large bowl of cold water; set aside. Saute onions in 2 tablespoons butter until tender.
Do not thicken! Pour over meat and bake for 2 hours on low. Serve with rice.
Do not use electric mixer. Use hand wire whisk. Slightly beat egg yolks; stir in 1 cup milk. Then stir in remaining milk, sugar and coconut. Beat egg whites and stir in mixture. Bake at 350° for 45 minutes or until centers jell.
Cut each slice of bread in half on the diagonal or cut into cubes. Dip in melted butter. Arrange half the bread slices or cubes in an unbuttered 8-inch baking dish. Sprinkle with half the cheese, onions, parsley and shrimp. Add remaining bread and repeat process. Beat eggs, salt, mustard, milk and sour cream together. Pour over casserole. Cover and chill overnight. Bake at 350° for 30 to 40 minutes or until puffed and golden. Cut into squares and serve.
Combine sugar, water, cinnamon and nutmeg. Bring to a boil and add oleo. Sift together flour, baking powder and salt. Cut in shortening. Add milk, all at once. Stir until flour is moistened.
Cook green beans; drain. Cook onion and parsley in butter until onion is tender. Blend in flour, lemon peel, 1/2 teaspoon salt and dash of pepper. Add milk, cook and stir until thickened and bubbly. Stir in sour cream and cooked beans; heat until just bubbly. Spoon into 1-quart casserole. Sprinkle with cheese. Melt the remaining butter; toss with bread crumbs and sprinkle over beans. Broil 4 to 5 inches from heat until cheese melts and crumbs brown, 1 to 2 minutes.
Combine corn, eggs and salt. Alternate layers of corn mixture and crumbs in greased baking dish. Dot with butter on each layer. Pour in milk. Bake at 325° for 30 minutes. Serves 6 to 8.
Pour into pie plate (lined), then layer after mixing ingredients well together. Bake at 450° for 10 minutes to set the rim. Reduce heat to 325° and continue baking for thirty minutes or until custard is set. Sprinkle a little grated coconut on top when removed from the oven.
Saute celery and onion in butter or margarine. Cook broccoli and drain. Mix all ingredients together and pour into greased 13 x 9-inch casserole dish. Bake at 350° for 30 to 35 minutes.
Mix sauce and cream cheese, set aside. Put lettuce on platter and spread out. Spread cream cheese mix on top of lettuce. Layer tomatoes, peppers, onion and olives on top. Serve with nacho chips.
Cream sugar and shortening; add egg yolks. Sift flour and soda together; add alternately with buttermilk. Add vanilla, coconut and chopped nuts. Fold in beaten egg whites. Bake at 350° for 25 to 30 minutes.