HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, flour, cocoa, milk and egg yolks in saucepan. Heat slowly to a boiling stage, stirring constantly. Add butter and vanilla and cook until thick. Pour into baked pie shell and cover with meringue. Bake at 350° for 12 minutes or until brown. For meringue, take egg whites you reserved and beat in 2 teaspoons sugar for each egg white until stiff.
Pour beans into casserole dish. Add next 4 ingredients and mix well. Lay bacon on top of beans and bake at 350° for 30 to 45 minutes.
Blend cornstarch and sugar. Mix in juice, then egg yolks. Pour into boiling water. Stir well and cook over low heat until thick, about 5 to 10 minutes. After mixture thickens, stir in butter and rind. Remove from heat and cool.
Cook broccoli until tender. Arrange in bottom of greased casserole dish. Mix rice, soup (undiluted), onion, milk and cheese. Spread over broccoli and cheese. Bake at 325° for 30 to 40 minutes. May be frozen.
Combine crumbs, brown sugar and butter. Pat into 9-inch cheesecake pan or 9 x 12-inch baking dish. Bake 10 minutes at 350°. Cool. Combine in blender: cottage cheese, honey, yolks, salt, peel and lemon juice, vanilla and yogurt. Beat egg whites to soft peaks; gradually add sugar and beat stiff. Fold in cheese mix until blended. Turn into prepared crumb pan. Bake 1 hour at 250°. Turn off oven; leave in oven 1 hour longer. Cool and chill.
In a large saucepan, heat first 3 ingredients. Boil, stirring occasionally, 1 minute. Remove from heat; stir in the next 5 ingredients. Drop by spoonfuls onto waxed paper. Makes 3 dozen cookies.
Chop in food chopper the cranberries, orange, pecans and pineapple. Add sugar; let set 1 to 2 hours. Add gelatine to cold water. Set for 15 minutes. Mix raspberry gelatin and boiling water. Add all together and pour in dish. Refrigerate and let set.
Mix all ingredients in a bowl and add enough water to moisten. Shape into small balls and place in a single layer in a large baking pan. Bake at 450° for 30 minutes.
Melt butter in round cake pan. Stir in parsley, dill seed, onion and cheese. Let stand 30 minutes. Cut each biscuit in half. Dip in butter mixture and turn once, coating well. Bake 12 to 15 minutes at 425°.
Sift together flour, sugar, cocoa, baking powder, cinnamon, salt and cloves into medium-size bowl. Cut in butter. Stir in egg, almonds, Kirsch, lemon rind and juice until mixture is well blended. Chill 1 hour, or until dough gets firmer. Cut the dough in half and press half to fit bottom of a 10-inch greased and floured spring-form pan. Spread 1/2 cup of jam over dough. Sprinkle a pastry board lightly with flour and roll finger thick strips of dough. Arrange strips, lattice fashion, over preserves. Bake at 350° for about 50 minutes or until pastry is firm. Cool in pan on wire rack. Remove cake from pan. Fill lattices with additional raspberry jam, if you wish. Sprinkle with powdered sugar.
Beat by hand the eggs, oil and sugar. In another bowl, mix flour, salt, soda, cinnamon and powder. Add dry to wet, mixing well by hand, alternating with the apples. Spray Pam on pans and pour evenly in 3 loaf pans. Bake at 350° for 45 to 60 minutes.
Melt butter in 8-inch baking dish. Combine flour, sugar and about 1/2 of the milk. Stir until dry ingredients are moistened. Add remaining milk and stir until smooth. Pour batter over melted margarine, but do not mix. Sprinkle drained fruit over top, but do not stir. Bake for 30 minutes or until brown at 375°.
Mix all ingredients thoroughly. Line shallow 9 x 9-inch pan with foil. Spread mixture evenly. Freeze. Cut into equal servings.
Cream sugar, shortening and eggs; beat well. Add sour cream, nutmeg and cream of tartar; beat well. Add flour. Roll out and cut. Put on greased cookie sheet and bake at 375° for 10 minutes. These cookies do not brown.
Layer in casserole dish broccoli, turkey or chicken, rice and mushrooms. Mix together soups, milk, mayo, paprika, salt and pepper. Pour mixture over layers in casserole dish. Bake 40 minutes at 350 degrees. Take out and add 1 cup cheese and can of shoe string potatoes. Bake for 10 minutes or until cheese is melted.
Dissolve gelatin in boiling water. Spoon in ice cream, stirring until melted and smooth. Chill until slightly thickened, about 10 minutes. Pour into crust. Chill until firm, about 2 hours.
Mix ingredients except egg whites. Pour into 1 1/2-quart baking dish. Beat egg whites and fold in. Bake uncovered at 400° for 25 to 30 minutes. Done when knife inserted comes out clean.
Mix together the first 6 ingredients and roll into balls (shooter Aggie size). Melt together the chocolate chips and paraffin. Dip balls, leaving tops undipped. Lay on waxed paper.
Mix all ingredients and bake in Bundt pan in 325° oven for 70 minutes or until done.
Mix together flour, soda and salt. Cream margarine and sugar, add flour mixture. Stir in frosted flakes. Drizzle melted chocolate chips over dough and swirl gently through mixture. Drop by Tbsp. on ungreased cookie sheet. Bake at 350 for 12 minutes.
Cream butter; add sugar and eggs. Beat until light and creamy. Add mashed bananas and mix well. Add sifted flour, baking powder and baking soda alternately with the sour cream. Add nuts. Pour into greased and floured loaf pan. Bake at 350° for 1 hour.
Cream butter well, add sugar gradually, continue to mix. Add eggs, one at a time, mixing well after each, then add sour cream. Sift dry ingredients, and add gradually to mixture. Stir in flavoring; pour batter into a greased and floured tube pan. Bake at 325° for 1 hour and 30 minutes. Be careful not to overcook; cake is better moist. Cool 15 minutes before removing from pan.
Place cabbage in greased casserole. Cover with onion, beef and rice. Mix soup, water and seasonings and pour over all.
Mix well and use as you would salt. If too peppery, add more salt to mixture. Then season to taste.
Thaw spinach and drain well. Mix spinach with yogurt and soup mix. Serve with whole grain crackers.
Cream butter and sugar; add eggs. Blend well and add vanilla. Mix flour, baking powder and soda together. Add to creamed mixture and blend. Drop with soup spoon on greased cookie sheet. Bake at 350° until lightly brown. Cool and store in cookie jar. They keep for weeks.
Brown meat; do not drain. Cook noodles. Layer 1/2 noodles, 1/2 meat, 1/2 kraut and 2 cans soup. Repeat a second layer using all the meat brownings, ending with soup. Bake at 325° for about 2 hours uncovered.
Heat oven to 350°. Grease and flour pan with Baker's Joy (two 9-inch round pans or one 13 x 9 x 2-inch pan). Sift flour, baking powder and salt together in large bowl.
Place chunk chicken in bottom of a 9 x 13-inch glass baking dish. Spread green beans over chicken. In a saucepan, melt margarine; add onion and saute. Add mayonnaise, soups and cheese; stir over medium heat until cheese is melted. Spread mixture over green beans. Bake in a preheated 325° to 350° oven for 25 minutes. Sprinkle French fried onions over casserole; return to oven until onions brown. Yield 6 to 8 servings.
Mix in broth as much as you need and mix together. Let your broth come	to a boil while rolling out your dumplings. Cut in small pieces and	drop in broth. Let cook slow; continue until you	roll all of your dumplings. Cut and drop in your broth to cook. Add the black pepper. Let cook slow, about 30 minutes.
Wash and spear cukes. Place cukes in jars along with dill and garlic buds. Combine vinegar, water and canning salt. Bring this mixture to boil. Pour over cukes in jars and place on hot lids and rings. (You can reduce salt if desired.)
Make cake according to package directions. Pour half of batter into greased and floured 9 x 13 x 2-inch glass dish. Bake at 350° for 15 minutes. Melt caramels, butter and milk. Remove cake from oven. Sprinkle butterscotch chips and nuts. Pour caramel mixture over entire cake. Top with remaining batter. Return to oven another 20 to 30 minutes. Frost with Chocolate Frosting.
Mix sugar, cocoa, milk, salt and butter together and boil over direct heat for 3 minutes, stirring constantly. Cool in pan or sink of cold water. Beat rapidly until it loses its gloss. Add nuts and vanilla. Pour into buttered dish and when cool, cut in squares. Yields about 24 pieces.
Mix all ingredients in bowl. Refrigerate overnight. Roll in balls. Taking a few out at a time, keeping rest cold, dip in melted chocolate. Put on waxed paper.
Saute onion in oil in large kettle until transparent. Push to one side. Add ground turkey and cook, stirring, until lightly browned. Add remaining ingredients, except canned milk. Stir well. Cover. Bring just to a boil, reduce heat and simmer for 30 minutes or until potatoes are tender. Just before serving, remove from heat and slowly stir in canned milk. Makes 6 generous servings.
Mix corn bread as you normally do, but cook it in a waffle iron, when you take it out of the iron, spray tops with a butter spray. Serve hot. Kids love this.
Arrange apples in buttered dish (pie plate). Combine brown sugar, flour, oats and cinnamon. Cut in butter until crumbly. Press mixture over apples. Bake in moderate oven at 350° for 45 to 50 minutes or until the top is brown. Serve warm with ice cream for an added treat!
Pat excess moisture from sauerkraut with absorbent paper towels. Combine all ingredients and mix well. Shape into 1-inch balls. Bake in ungreased, shallow baking pan in preheated 375° oven for 20 to 25 minutes. Serve warm. Makes 3 dozen sauerkraut balls.
Spray pie pan. Mix all ingredients together and pour in pan. Bake in 350° oven for 50 to 55 minutes. Makes 4 servings.
In Dutch oven, spread rice; cover with onion soup mix. Place chicken on top. In medium bowl, mix cream of mushroom soup with water. Pour over chicken. Bake at 350° for 2 hours. Remove chicken; stir seasoned rice and serve.
Place chicken and meats into pot and cover with water; add salt and pepper. Cover and cook until very tender. Remove meat from bones and return to broth. Add all of the other ingredients and cook slowly until it is as thick as you like, usually about an hour. Stir occasionally to keep from sticking. More seasoning may be added, if desired.
Layer in a 8x11 in. baking dish in the order listed. Bake at 350 degrees for 45 minutes.
In an oblong baking dish, layer potatoes, onions and anchovies three times. Add pepper to each layer. Add heavy cream to mixture. Bake for 1 hour at 375°.
Combine cake mix, pudding mix, salad oil and orange juice; mix well. Add 1 egg at a time, beating well after each addition. Beat in vanilla and mashed bananas. Beat on high for 5 minutes. Bake at 325° for 1 hour. (Use angel cake pan.) Frost with whipped cream and garnish with strawberries.
Thoroughly cream shortening, sugar and vanilla. Beat in eggs, then chocolate. Sift together dry ingredients. Blend in with milk; add nuts. Chill 3 hours; form in 1-inch balls and roll in powdered sugar. Place on greased cookie sheet 2 to 3 inches apart. Bake at 350° for 15 minutes. Cool slightly and remove from pan. Makes 4 dozen.
Mix Bisquick, water and softened yeast. Roll 1/2 of dough to 1/4 inch thick. Cover with soft butter, sugar and cinnamon. Roll like jelly roll, stretching while rolling. Cut in tiny rolls. Dip in melted butter and cinnamon again.
Mix together green tomatoes, salt and cabbage. Let stand overnight. Drain well. Add to the tomato mixture green peppers, red peppers, onions, vinegar and sugar. Put the following spices in a cloth bag or a tea ball: celery seed, mustard seed, cinnamon, whole cloves and turmeric. Add spice bag to tomato mixture. Cook until done. Pour into hot jars. Seal. Makes 20 to 22 pints.
Mix well. Place a vanilla wafer in the bottom of cupcake liner. Pour in filling. Bake 30 minutes in 350° oven. Cool in refrigerator for 2 hours. Put cherry pie filling on top. Refrigerate.
Cook eggplant as in recipe for Fried Eggplant. Layer in baking dish or pan. Sprinkle with Mozzarella cheese and Parmesan cheese. Cover with spaghetti sauce. Repeat until dish or pan is full. Bake in 350° oven until cheese is browned.
Combine half and half, sugar and egg yolks. Cook over low heat. Stir constantly until mixture will coat spoon, about 20 minutes. Remove from heat. Cool. Add whipping cream, salt and vanilla. Blend well. Pour into 4 to 5-quart freezer. Pack with ice and salt (1 cup salt to 5 cups ice cubes). Crank until firm. Remove dasher. Drain water off and re-pack with ice and salt (1 cup salt to 4 cups ice). Crank until ice cream starts to set, about 10 to 15 minutes. Allow ice cream to mellow at least 1 hour in container or in freezer. Makes 1 gallon.
Beat butter for 30 seconds; add sugar and beat till fluffy. Add milk and vanilla; beat well. Stir in flour, then cherries and pecans. Shape into 7-inch rolls. Roll dough on coconut to coat outside. Wrap in waxed paper or plastic wrap; chill thoroughly. Cut into 1/4 -inch slices. Place on ungreased cookie sheet. Bake at 375 degrees for 12 minutes or until edges are golden.
Spread 1 cup Cool Whip in bottom of pie crust. Top with grape jam; freeze for 10 minutes. Mix peanut butter with cold milk until completely blended. Add pudding with mixer on low speed for 1 or 2 minutes. Fold in all but 2 tablespoons Cool Whip. Spoon over jam in pie crust. Garnish with 2 tablespoons Cool Whip and chopped nuts if desired. Freeze 4 hours.
Blend pudding mix into milk. Stir in condensed milk. Fold in Cool Whip. Put a layer of vanilla wafers in the bottom of a glass bowl (never use a metal bowl) and cover with a layer of bananas, sliced thin (adds more flavor). Cover with a generous layer of pudding mix.
In large ovenproof skillet, saute onion in 1 tablespoon of oil until golden brown. Remove from heat. Add thyme. Set aside. Sprinkle steaks on both sides with seasoned salt and flour.
Mix all ingredients together well. Shape into small balls. Place in large skillet with lid. Cook over a very low flame until meat balls are done. Drain off grease. Pour 3 to 4 cups of brown gravy (either homemade or from packets) over meatballs and simmer for at least 30 minutes. Serve with mashed potatoes and your favorite vegetable or just as an appetizer.
Mix cake mix, margarine and 1 egg together in bowl. Grease cake pan with shortening. Put dough in pan. Spread out with fingers. Make sides higher.
Put the rolled oats, oil, honey, salt and wheat germ in a large bowl. Pour boiling water over this mixture and cool to lukewarm. Dissolve yeast in 1/2 cup warm water with 1 teaspoon of honey. Add to the lukewarm rolled oats mixture. Sift the powdered milk with the flour and add it cup by cup to the mixture. Stir thoroughly. When dough begins to get stiff, turn it out onto a floured surface and work in the remaining flour. Add sunflower seeds and knead into dough. Put the dough in a greased bowl and let it rise until double in bulk. Punch dough down, form into two loaves (either round, free-form loaves or in bread pans. Let rise until double in bulk. Bake at 400° for 45 minutes.
Mix together and boil 5 minutes. Don't stir. Add pecans, 1 teaspoon vanilla and 1/2 teaspoon baking soda. Pour over popped corn. Bake in 250° oven for 1 hour. Stir every 15 minutes.
Mix all ingredients well and bake at 325° for 15 to 20 minutes.
Brown ground beef and onion. Add seasonings, tomato sauce, tomatoes and bell pepper. Grease casserole dish. Sprinkle 1/2 cup chips in dish. Add 1/2 meat mixture. Add 1/2 cup cheese. Add rest of chips, then meat. Place whole chips over meat. Bake 30 to 35 minutes at 350°. Sprinkle cheese over chips and place in oven to melt.
Reserve one artichoke heart and several pimento slices for garnish. Coarsely chop remaining hearts and pimento. In medium bowl mix artichokes, pimentos, mayonnaise, green chiles, cheese and Parmesan cheese. Spoon into shallow 1 1/2 quart dish. Sprinkle with cheese. Bake at 325° for 30 minutes.
Cover bottom of greased casserole with crushed cookies. Alternately layer canned fruits (well drained) with crumbs. Sprinkle with brown sugar over top. Cover with sliced almonds. Pour Kirsch to taste over top and scatter pats of butter. Bake at 350° until bubbly, about 1 hour.
Over medium heat, bring Karo syrup and sugar to a boil. Remove from heat and stir in peanut butter. Pour over Rice Krispies and mix. Pat into buttered 9 x 13-inch pan. Combine chocolate and butterscotch chips and melt in top of double boiler. Spread over Rice Krispies. Let set and cut into squares.
Place potatoes on bottom and sides of an 8 x 12-inch casserole. Bake uncovered at 400° for 10 minutes. Brown beef in large chunks and drain. Place beef, broccoli, 1/2 can onions and tomatoes in potato shell.
Cut franks in bite-size pieces. Add sweet and sour sauce, cherries and pineapple. Cook 5 hours on high in crock-pot.
Mix all ingredients except potatoes together in a large bowl. Add potatoes. Mix well and pour into a 9 x 13-inch greased baking dish. Top with 1 package cracker crumbs or potato chip crumbs. Bake 1 hour at 350°.
Slice and cook carrots until just soft. Combine carrots, onions and bell pepper in large bowl. Mix all other ingredients in blender. Pour this marinade over carrots, onions and pepper. Marinate overnight in refrigerator. Serve cold.
Cream shortening, cream cheese, sugars and vanilla. Add eggs; stir in peanut butter. Sift dry ingredients and add. Form tiny balls on ungreased cookie sheet. Flatten with fork. Bake at 375° for 10 minutes.
Cook first 3 ingredients in large pot until meat is brown. Drain and add all of other ingredients. Cook 20 minutes. Sometimes I add 1/2 cup macaroni to this soup.
Cook and debone chicken. Cut into bite-sized pieces. Cook macaroni and drain. Mix all ingredients, except cheese.
Mix Kool-Aid and sugar in hot water until completely diluted. Add pineapple juice and freeze in large container.
Saute the zucchini, sliced thin, in 1 tablespoon oil until tender. Stir in the minced garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper and cook 1 minute. Add the fresh lemon juice and the grated lemon peel; heat through. May add some sliced black olives. Oil-cured olives are very nice. Serves 4.
Fold other ingredients into gelatine mixture after it begins to set. Top with chopped celery and bell peppers, chopped real fine, mixed with salad dressing.
Mix well and shape into eggs. Place on cookie sheet lined with waxed paper after coating with chocolate. Let stand until cool.
Blend milk and cocoa to make a fine powder. Stir in sugar substitute and water and beat until smooth and creamy. Fold in chow mein noodles and drop on waxed paper. Makes 30 candies.
Saute onions; add zucchini, basil and stock. Simmer for 30 minutes. Remove from heat and blend in blender until smooth. Add milk and season to taste. Serve hot or cold. Yield: 6 bowls.
Mix the first 4 ingredients together. Beat the last 5 ingredients together. Combine the two mixtures and stir. Pour into well-greased and floured pan (9 x 5 x 3-inch or Bundt pan). Bake at 350° for 50 minutes.
Mix together all ingredients except nuts and put in 9 x 13-inch pan. Sprinkle nuts over top of batter. Bake at 350° for 40 to 50 minutes. Remove from oven and pierce cake with fork. Pour glaze over cake.
Drain and rinse shrimp; cut up. Grate onion. Mix all ingredients, adding shrimp last. Refrigerate at least 12 hours before serving. Serve in green pepper cup.
Mix first 3 ingredients until smooth. Add remaining ingredients. Spread evenly on tortillas. Roll tortillas tightly. Chill at least 2 hours. Cut rolls into 1-inch pieces. Discard ends. Serve with spirals face up.
Combine margarine, butter, cream cheese and sugar. Beat well. Add salt, vanilla and eggs (one at a time), beating well after each addition. Add flour and mix well. Pour batter into a greased and floured 10-inch tube pan. Place cake in cold oven and set at 275°. Bake for 1 1/2 hours or a little longer until nice and brown.
Mix dry ingredients. Pour in boiling water. Stir. Add cream of coconut, almond extract and cream, then stir. Serve hot.
Scrub potatoes and dry. Rub with oil and bake directly on oven rack at 400° for 1 hour or until tender.
Mix all ingredients except soup. Brown meatballs. Simmer in mushroom soup (do not add the milk). Then put into oven for 1 hour at 300°, uncovered.
Combine all the ingredients in a blender container and blend until satin smooth. Refrigerate in a tightly covered container. Makes 1 1/4 cups.
Melt fat in large skillet. Add sugar. Stir until brown. Add onion and cook slowly until golden. Add cabbage, apples, vinegar and seasoning to taste. Cook very slowly until all ingredients are tender. Add a little water, if necessary to prevent sticking. Serves 4.
Dissolve jello in boiling water and cool. Add pop. Chill until partially set. Fold pineapple and banana into jello. Put into an 8 x 8 x 2-inch pan. Chill until firm. Combine sugar and flour in saucepan. Stir in reserved pineapple liquid and egg. Cook and stir over low heat until thickened. Chill. Fold whipped cream into this mixture. Spread over jello. Sprinkle with cheeses. Refrigerate until topping is firm.
Preheat oven to 425°. Trim and wash spinach. Do not dry. Place spinach in large pot with just water that clings to leaves. Cover and cook 5 minutes or until limp for fresh spinach or according to package for frozen spinach. Drain cooked spinach in colander, pressing out most of the liquid. Chop spinach fine.
Melt butter in pan. Brown hamburger, onion and green pepper. Drain off some grease, then add all other tomato ingredients and spices. Cook on medium to low heat for 2 to 3 hours.
Mix together oil and sugar on low speed of electric mixer. Add eggs and sift in all dry ingredients. Mixture will become very stiff. Beat in apricot baby food. Stir in by hand chopped nuts. Pour into greased Bundt pan. Bake at 350° for 1 hour and 10 minutes. Bake until splits in top are done. Test for doneness by sticking toothpick in center of splits until it comes out clean. Top will be a little shiny and crusty. Serve plain by itself or good with ice cream, fruit or pudding. Makes an excellent birthday cake. Keeps moist a long time in a closed cake container.
Cream shortening, butter and sugar. Add eggs, one at a time, beating thoroughly after each addition. Sift flour and add to creamed mixture, one spoonful at a time, alternately with milk. Add vanilla; stir in crushed pineapple and juice. Blend well. Pour batter into a well-greased 10-inch tube pan. Place cake in cold oven.	Turn oven to 325°and bake for 1 1/2 hours or until top springs back when touched lightly. Let stand for a few minutes in pan. Run knife around edge and turn it out. Put the icing on while hot.
Cream together butter and sugar. Blend in egg or egg yolks. Sift salt, baking powder and flour together; add to mixture. Blend in vanilla.	Bake on lightly greased cookie sheet in 400° oven for 8 to 10 minutes.
Put 1 cup of boiling water, 1 1/2 cups cold water and juice from fruit in Jell-O. Add cottage cheese and mix. Add fruit cocktail, bananas and marshmallows; fold in the whipped cream with a fork. After your 1 cup is whipped, it will be more than 1 cup. Add entire amount.
Heat sugar and Karo syrup until boiling. Stir in peanut butter until melted. Stir in Rice Krispies. Shape into edible nests and fill the nests with jelly beans.
Mix Pepsi and catsup in a skillet. Add chicken and bring to a boil. Turn heat down to simmer and cover. Cook for an hour. Uncover the last 15 minutes.
Dissolve yeast in water. Add egg, sugar and Crisco. Mix, then add 4 cups flour. Mix well. Drop by spoon into muffin tin. Fill halfway up. Bake at 400° until done. Will keep in refrigerator for a week.
Dissolve Jell-O in boiling water, then add ice cream. Stir in oranges, pineapple and walnuts. Pour in serving dish and chill.
Wipe meat with damp cloth. Score top with sharp knife. Make small slashes in several places and insert garlic. Rub surface with rosemary. Sprinkle with salt and pepper. Place on a roasting rack in a shallow pan. Roast at 325° for about 45 minutes per pound. Allow to rest 10 minutes before carving.
Drain spinach real well. Mix all the ingredients together. Chill. Serve with a variety of raw vegetables.
Add first 3 ingredients. Add water, butter and vanilla. Beat until creamy. Frosts one 9 x 13-inch or two 8 or 9-inch cakes.