HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk together the milk, cream and egg yolks. Combine the sugar and cornstarch in heavy saucepan. Whisk in the yolk mixture and cook over medium heat, stirring occasionally, for 5 minutes. Then stir the mixture constantly until it comes to a boil, about 7 minutes more. Boil, stirring, 1 minute. Remove the saucepan from heat and stir in the vanilla, butter and bananas. Pour into baked pie shell and smooth top. Finish with meringue or whipped cream topping.
Mix olive oil, lemon juice, salt, pepper and sugar. Add Blue cheese and onions.
Grease a spring-form pan (you can use a 13 x 9-inch pan) and pat mixture of graham cracker crumbs, butter, cinnamon and 1/4 cup sugar in bottom and a little up the sides of the pan.
Mix all ingredients in order. Bake in greased loaf pan for 1 hour at 350°.
Combine all ingredients, except ginger ale and garnish, in a punch bowl. Just before serving, add some ice cubes and stir in the ginger ale. Put lemon slice and a cherry in each cup. Serves 30.
Mix first 5 ingredients. Pour into casserole and top with crackers mixed with margarine. Bake at 350° for 30 minutes.
Press crescent rolls in 13 x 9-inch pan, forming crust 1/2-inch up edge. Brown hamburger in skillet with onion. Drain grease. Remove from heat and stir in remaining ingredients. Spread over crescent rolls. Bake 20 to 25 minutes at 350°. Kids love this!
Combine all ingredients together. Mix at medium speed for 3 minutes. Pour into a 9 x 13-inch pan. Bake at 325° for 45 minutes. Frost with cream cheese frosting or your favorite.
These pancakes are as big as a dinner plate and formerly even bigger (12-inches in diameter!). Nowadays you may find such big pancakes on the menu of a restaurant, but at home, we make them the dinner plate size. They are either eaten as a savory (with smoked sausage or bacon) or as a sweet (plain with molasses or golden syrup or with apples). Pancakes are best when made with yeast and they should be served piping hot. Use two skillets when available. Keep the pancakes hot on steam, or covered in the oven. Cold pancakes are awful! The following recipe is a luxury one, for special occasions, as many eggs are used in preparing (instead of yeast).
Mix the first 4 ingredients and press into a 9 x 13-inch pan. Bake 8 to 10 minutes at 350°. Combine 1 cup whipped topping with cream cheese and powdered sugar. Spread on top of baked layer and chill. Mix pudding with milk and spread over second layer. Chill 15 minutes before spreading the remaining whipped topping over the pudding. Serves 16.
In 9 X 13 dish spree fritos or doritos to cover well. Brown and mix hamburger and onion. Add rotel, soups and milk. Pour over chips, cover with cheese and bake at 350 degrees until bubbly (25 to 30 minutes).
Combine flour, soda and salt. In another bowl, cream butter and 1 cup sugar until fluffy. Add eggs and vanilla; mix well. Blend in flour mix, alternating with sour cream. In another bowl, mix together apples, cinnamon, 1/2 cup sugar and nuts. Spread half the batter in a greased 9-inch tube or Bundt pan. Sprinkle half the cinnamon-apple mix over the batter. Spoon in the rest of the batter and sprinkle on the rest of the cinnamon-apple mix. Bake at 375° for 40 to 50 minutes. Cool 10 minutes before removing from pan.
Preheat oven to 350°. Beat with an electric mixer, the sugar, margarine, shortening and eggs in a large mixing bowl. Put flour, cream of tartar, baking soda and salt into flour sifter and add to the sugar mixture. Stir until flour disappears. Shape dough by rounding teaspoonfuls into balls. Mix 2 teaspoons sugar and 2 teaspoons cinnamon; roll each ball in cinnamon sugar mixture. Place about 2 inches apart on cookie sheet. Bake until set, about 8 to 10 minutes.
In a saucepan, cook spaghetti until tender. Drain and cool. In a large bowl, combine all ingredients and stir.
Mix well the first 9 ingredients; shape into small balls. Put into a large greased casserole. Heat soup, water and remaining chili powder; pour over meat balls. Bake, covered, at 375° for 2 hours. Yields 6 servings.
Combine cornbread mix and margarine in a large bowl and mix together. Add remaining ingredients; blend well. Pour into an ungreased 9 x 13 baking pan. Bake at 400° for 20 to 25 minutes or until golden brown.
Cut onions into 1/2-inch slices; separate rings. Place in a bowl; cover with ice water and let soak for 30 minutes.
Mix well, fill muffin pans 1/3 full. Bake at 400° until brown. Makes about 6 rolls.
Preheat oven to 350°. Combine all ingredients except cheese in bowl and mix thoroughly. Lightly grease a loaf pan. Put 1/3 of meat mixture in the bottom of pan and spread evenly. Put 1/2 cup cheese on top (keep cheese away from the edge of the pan to prevent burning or sticking). Repeat layers (1/3 meat, 1/2 cup cheese, 1/3 meat). Bake 1 hour. Let stand 10 to 15 minutes before removing to a platter to slice. Yield: 6 servings. Preparation time: 30 minutes.
Microwave chocolate and milk in 1 1/2-quart microwavable bowl on High 1 minute; stir well. Microwave 1 minute longer. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt and walnuts. Spread into greased 9 x 5-inch loaf pan. Refrigerate 30 minutes or until firm. Cut into squares.
Brown meat in margarine; stir in remaining ingredients. Pour into bean pot or 2-quart casserole (cool and freeze if desired.) Bake at 400° for 30 minutes. Makes 10 to 12 servings.
Mix sugar and shortening. Add flour and salt until it crumbles. Put aside 1/2 cup of this mixture for topping. Add egg to remainder. Add soda and baking powder to sour milk, then mix everything together. Sprinkle crumbs on top. (Optional: Sprinkle cinnamon and ground nuts on top.) Bake for 35 minutes in a 9-inch cake pan or pie plate.
Dissolve sugar in beer and add to biscuit mix. Mix and bake in accordance with directions on biscuit mix container.
In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13 x 9 x 2-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup Cheddar cheese. Repeat layers.
Peel, cut apples into quarters. Roll out biscuits. Cut each in half. Put 1 quarter apple in each biscuit half. Fold dough over apple, place in a buttered sheet pan or large casserole dish. Mix next 5 ingredients; pour over dumplings, cut butter over top. Bake in a 350° oven until apples are done. Take from oven, baste and continue baking until golden brown. May be served with Cool Whip. Yields 8 to 10 portions.
Line bottom of 13x9 pan with Twinkies. Mix jello with hot water and stir until dissolved. Add strawberries and pour over Twinkies. Let set for 30 minutes or more. Mix pudding as directed and pour over Twinkies and jello. Cover with Cool Whip and decorate with more strawberries if desired.
Preheat oven at 350°. Mix cake mix with 1 egg and butter, melted. Press into a 9 x 12 cake pan that has been greased and floured. Then mix 2 eggs, cream cheese, 1 box powdered sugar and vanilla together. Use a blender until all mixed, then pour over cake in pan and bake about 35 to 40 minutes at 350° or until you can stick a toothpick in and it comes out clean. Cool, then cut into squares and eat.
Mix flour, sugar, salt and pepper. Add to corn. Add melted butter. Add eggs. Add milk. Pour into greased casserole. Place in a pan of water. Bake at 325° for 1 hour. Serves 6.
Preheat oven to 325°. Grease and flour a 9 x 13-inch cake pan. In a large mixing bowl, beat eggs and honey together. Add sugar and mix again. Mix coffee with baking powder and add margarine to the egg mixture. Add baking soda, flour and cinnamon and beat together well. Pour into greased cake pan. Bake for 55 minutes to 1 hour.
In a saucepan, combine tomato paste, water, garlic and chili powder; simmer 20 minutes. In skillet, brown ground beef with half of the onions; drain fat. Stir in 1 1/2 cups of cheese and 1 cup tomato paste mixture. Spoon 1/4 cup tomato paste mixture in 3-quart shallow baking dish. Soften tortillas, one at a time, by dipping in and out of remaining mixture. Spoon beef mixture down center of each tortilla; roll up. Place seam side down in baking dish. Pour remaining tomato paste mixture over top. Sprinkle with remaining cheese and onions. Bake at 350° for 20 minutes. Makes 6 servings.
Cut zucchini in half lengthwise, then cut into cubes. Put all ingredients in a saucepan and cook until the zucchini is tender.
Mix sugar, flour and cheese. Add pineapple; pour in greased 10 x 10-inch casserole. Sprinkle crackers on top. Pour melted butter over top. Bake at 350° for 30 minutes.
Bring chicken to boil in salted water. Reduce heat and simmer 1 hour, until tender. Remove from both. Add vegetables to broth and simmer until tender. Strip chicken from bones in large pieces and add to stew last 5 minutes of cooking.
Mix together cream cheese, mayonnaise and lemon juice. Finely chop onions, beef, olives and bell pepper. Add to cheese mixture and mix well. Chill at least 6 hours. Shape into a ball and roll in chopped nuts. Serve with Ritz crackers.
Wash and scrape carrots. Cut in diagonal slices. Cook and drain. Cool. Combine carrots with raw onion rings in a bowl. Combine tomato soup, sugar, oil, vinegar, salt and pepper in saucepan. Bring to boiling point; stir to dissolve sugar. Pour hot mixture over vegetables and mix together. Cover and chill in refrigerator overnight.
Beat egg whites until stiff; add 1 cup sugar. Set aside. Cream the shortening, salt, rest of sugar and vanilla. Add egg yolks. Beat until creamy. Add baking powder, milk and flour to mixture alternately. Fold in egg whites, then blueberries. Pour into a well-greased and floured 9 x 13-inch pan. Sugar the top. Bake at 350° for 50 minutes.
Cook squash and onion (in pot with just enough water to coat bottom or steam them), drain and set aside. Mix the soup (do not add water) with the sour cream; combine with squash and onion. Melt butter and combine with stuffing. Put layer of stuffing along bottom of 6 X 10 inch baking dish. Alternate layers of squash and stuffing ending with stuffing. Bake at 350° for 20-25 minutes.
Make cake according to directions on box and bake in 9 x 13-inch pan. Immediately after removing from oven, poke holes all over cake and pour Eagle Brand milk and caramel sauce over top of cake. Allow cake to completely cool and then ice with Cool Whip. Crush Skor candy bars and sprinkle over cake. Keep refrigerated.
Combine flour, sugar and salt. Put shortening in a chilled bowl and add flour mixture. Blend with pastry blender to a coarse meal. Blend egg and ice cold water together, then add vinegar and blend. Add to flour mixture and mix well. Roll out on floured surface.
Preheat oven to 350°. Melt the butter. Pour into mixing bowl. Beat in cocoa and sugar. When mixture is smooth, beat in eggs, one at a time, then add vanilla. Stir in flour, salt and coconut. Pour in a 9 x 13-inch greased pan. Bake for 25 minutes. Let cool in pan and cut into squares. Yields about 30 bars.
Fry and chop stems; drain. Fry and drain sausage. Mix cheese and bread crumbs and add mushroom stems and cooked sausage. Mix all ingredients together. Fill hollowed out mushroom caps with mixture. Put in shallow baking dish. Add a little wine. Bake at 400° for 15 to 20 minutes until cheese is melted. Serve immediately.
Line bottom of	lasagne size pan with soda crackers. Boil sugar and butter about 8 minutes. Pour over crackers. Bake at 350° for 15 minutes. Remove and sprinkle with chocolate chips. Spread melted chocolate chips with a knife. Cool and crack into pieces. Store in an airtight container.
Cut carrots and celery into thin strips. Thinly slice onions. Cut broccoli into 2 X 1/2 inch pieces. Cut mushrooms into quarters or in half if they are small. In five-quart or 12 inch skillet over high heat, in hot oil, cook vegies, stirring quickly and frequently, about 3 or 4 minutes. Add mushrooms, water, salt and sugar.	Other spices may be added. Cover and cook 5 to 6 minutes longer until veggies are tender-crisp, stirring occasionally.
Preheat oven to 450°. Spread bacon in bottom of 9-inch pie plate. Sprinkle with cheese. Beat eggs with milk and pepper. Pour over cheese. Bake for 15 minutes. Reduce heat to 350°. Bake for 10 to 15 minutes longer, until browned and firm in center. Place pie plate on wire rack to cool for 10 minutes. Cut in wedges. Yields 10 servings, 249 calories per serving.
Mix all ingredients. Use 3 to 4 teaspoons of mix for mug of hot water.
Place ham slices, one on top of the other, on cutting board. Cut 1/2-inch strips lengthwise; do not separate. Combine cheese and onion. Spread thin layer on top of first slice of ham. Roll up first strips of slice and repeat next slice, etc. Makes 30 roll-ups.
Melt butter in pan (9 x 9-inch). Mix together the next 5 ingredients and pour into baking dish with melted butter. Sprinkle with cinnamon, 1 tablespoon sugar and roasted pecans. Bake at 300° for 40 minutes.
In small ovenproof bowl, spread gelatin over water. Set bowl in a saucepan of hot water. Let stand until gelatin dissolves. Remove from saucepan. Let cool 1 minute. Whip cream until almost stiff. Add gelatin, salt and vanilla. Continue to whip until stiff. Makes 2 1/2 cups.
Cream first 3 ingredients. Add eggs and vanilla. Add flour, then add coconut and pecans. Mix well. Bake in floured and greased 9 x 12-inch pan in 350° oven for 30 minutes. Pour a jar of marshmallow cream over cake and top with frosting.
To make a grilled cheese sandwich properly you must first decide what kind of bread to use, white, wheat, rye or raisin..raisin? Then consider the kind of cheese you have available, American, Swiss, Cheddar, Limburger..Limburger? You will also need butter, or oleo, or lard.. lard? A kitchen countertop will be useful, as well as a knife, spatula, an iron skillet with a lid or cover, a stove and a helper to clean up the mess when you are through.
In a large saucepan or Dutch oven, heat oil over medium heat. Add onion, garlic, ginger and pork; cook and stir until tender. Stir in broth, soy sauce, pepper and sesame oil; bring to a boil. Add carrots; simmer 15 minutes. Add all remaining ingredients except eggs; bring to a boil. Reduce heat to low. Stir in eggs with a fork to separate into strands.
In a large bowl, combine juice concentrate and honey. Add fruit. Toss gently to combine. Store in refrigerator. Makes 3 cups.
Cream cheese should be close to room temperature. Blend milk, lemon juice and vanilla with cream cheese and pour into pie crust. Chill about 2 hours. Then pour cherry pie filling on top. Chill one more hour. Keep refrigerated.
Cook at 350° for 1 3/4 hours in a 2-quart casserole.
Mix all ingredients together in a large bowl. Pour into 2 greased loaf pans. Bake at 350° for at least 1 1/4 hours. Makes 2 loaves.
Cook and stir onions and green pepper in oil until onion is tender.	Stir in rice, mushrooms and soy sauce.	Cook over low heat for 10 minutes, stirring frequently, stir in beaten eggs. Cook and stir 2 to 3 minutes longer.
Beat eggs. Add sugar and mix well. Stir in flour and milk. Beat until smooth. Add melted oleo and stir thoroughly. Add vanilla. Pour onto preheated skillet or griddle. Turn when bubbles appear.
Drain clams. Heat olive oil in skillet. Add garlic; brown lightly. Add parsley and seasoning. Heat 2 minutes. Serve over cooked spaghetti.
Cook fruit until cranberries burst. Cranberries on bottom. Blend dry ingredients and stir into fruit. Cook until thickened. Cool slightly and pour into 9-inch uncooked pie shell and bake at 350° for 30 minutes.
Melt margarine and stir in crumbs. Place half of mixture in bottom of baking dish. Whip Dream Whip and cream cheese with sugar and cold milk. Pour half of the Dream Whip mixture on crumbs. Spread strawberries on creamed mixture. Spread remainder of creamed mixture on top of strawberries. Sprinkle remainder of crumbs on top. Chill 3 hours or longer.
Combine first 6 ingredients; beat 5 minutes at medium speed of an electric mixer or until smooth. Fold in blueberries. Pour filling into pastry shell. Bake at 400° for 25 minutes.
In saucepan, brown frankfurters in butter. Add remaining ingredients. Heat; stir occasionally. Garnish with green pepper rings. Makes about 5 cups.
Mix first 3 ingredients. Mix next 4 ingredients. Whip Milnot until stiff. Roll graham crackers and mix with 1 stick of oleo. Press crackers (half) into bottom of pan. Combine the cream cheese mixture into the Jell-O mixture and fold in the Milnot. Put on top of graham crackers. Add remaining crackers on top. Chill several hours.
Sift of sugar with flour 4 times. Beat whites to a foam. Add cream of tartar and salt and beat till it holds up peaks. Add remaining sugar and flavoring. Fold in flour.
Mix all ingredients together. When fluffy, cook at 300° for 1 hour or until done.
Mix all ingredients; pour into 3 unbaked pie shells. Bake at 350° for 35 minutes.
Combine melted butter and dry cake mix. Reserve 1 1/4 cups of this for top crust. Pat remaining crumb mixture into ungreased 13 x 9 x 2-inch pan. Top that layer with combined peanut butter and marshmallow cream. Spread evenly. Crumble remaining cake mixture over that. Bake 20 minutes at 350°. Cool; cut into bars. Makes 3 dozen.
Mix together 1 box confectioners sugar, Eagle Brand milk and vanilla, then thicken with coconut and then add as many pecans as desired. Mix well. Put in freezer for 2 to 3 hours or until extremely stiff, then roll in balls, using the other box of confectioners sugar to roll in. Set aside. Melt 1/2 to 3/4 of a block of paraffin and 1 box of Baker's semi-sweet chocolate.
Layer vegetables in large bowl. Top with bacon bits. Mix mayonnaise and sugar together and pour on top of salad, making sure top is covered completely. Cover and place in refrigerator overnight. Put shredded cheese on top just before serving.
Grease 8 x 8 x 2-inch baking pan. In 2-quart saucepan, melt margarine over low heat. Stir in cocoa, corn syrup, water and vanilla until well blended. Remove from heat. Gradually stir in confectioners sugar until well blended and smooth. Stir in marshmallows and nuts. Turn into prepared pan. Cover and refrigerate until firm. Cut into squares. Makes about 1 3/4 pounds.
Mix pulp, sugar, peanuts and marshmallows. Add graham cracker crumbs. Shape into roll, adding more crumbs, if needed, to retain shape. Chill thoroughly. Serve with whipped cream.
Cream butter and sugar. Add eggs. Add other ingredients and mix well. Drop by teaspoonfuls onto a cookie sheet. Bake at 300 for 20 to 30 minutes.
Boil chicken; bone and cut up meat. To the meat, add onion and green pepper. Mix soups, tomatoes, chili powder and garlic salt. Dip each tortilla in chicken broth, then in a buttered 9 x 12-inch baking dish. Place a layer of tortilla, 1/2 the chicken, 1/2 the soup mixture and 1/2 cheese. Repeat layers; bake 30 to 40 minutes in 350° oven until cheese melts.
Press out cookie dough flat on a 13-inch pizza pan or cookie sheet. Bake according to package directions. Cream together cream cheese and powdered sugar. Spread on cooled crust. Top with chopped or sliced fruits and sprinkle with coconut. Yields 1 pizza.
Melt fat and stir in flour. Gradually add boiling water and cook until thickened, stirring constantly. Add vinegar, sugar and seasonings. Mix well until sugar dissolves. Add beets and cook until thoroughly heated. If canned beets are used, substitute 1/4 cup liquid from the can of beets for the water. Makes 6 servings.
Dice bacon and onion. Saute in soup pot. Add remaining ingredients. Heat; do not boil. May be thickened, if necessary.
In food processor, mix cranberries, sugar and whole orange (cutting it into 2 to 4 parts seems to work better). Mix ingredients in processor until chopped. Transfer mixture into a mixing bowl and add chopped walnuts. Chill and serve.
Melt the butter in a skillet and saut the bananas about 5 minutes turning them frequently. Remove from the pan and set aside. Beat the egg yolks with the salt, cayenne pepper and milk. Beat the egg whites until stiff and fold the yolks and whites together. Transfer to a buttered 7 x 10 inch shallow casserole and arrange the banana slices on top. Bake in a 350 degree oven for 20 minutes or until lightly browned. Sprinkle with parsley and serve from the casserole.
Brown hamburger with onion. Drain. Add taco seasoning. Combine meat mixture with all remaining ingredients. Simmer 20 minutes. Serve with Cheddar cheese, sour cream, crushed corn chips and chopped avocado. Let each person create their own. Delicious and fun!
In a mixing bowl, combine milk and lemon juice. Mix well. Add yogurt. Mix well. Spoon mixture into cones. Set upright in glasses or jars and place in freezer. Freeze 3 hours. Top each cone with 1 tablespoon whipped topping. Serves 6.
Mix all ingredients together and pour over chicken. Let set as little as 1 hour or overnight for really juicy chicken.
Use electric mixer. Prepare cake as directed on box. Stir in remaining ingredients and mix 1 minute. Use muffin cups or grease muffin pans well. Preheat oven to 350°. Bake for 15 to 20 minutes. I frosted mine with cream cheese frosting.
Beat the sugars (white and brown) and oil together. Add eggs and beat again. Add applesauce, raisins, salt and soda, then flour. Stir in walnuts or pecans. Bake in large flat pan, 13 x 18-inches, at 350°.
Mix egg yolk slightly. Add oil, 1 drop at a time, until it begins to thicken, then add slowly and steadily. Add lemon juice and honey. Store in fridge.
Fry hamburg and onion until brown. Drain off liquid. Add salt and pepper. Spoon into 1-quart casserole and place potatoes on top. Put butter and paprika over potatoes. Bake in a 425° oven for 15 minutes.
Mix all ingredients together. Bake in a greased and floured 13 x 9-inch pan. Bake at 350° for 45 minutes. I use a tube pan.
Combine rice, 1/2 cup cheese and 1/2 teaspoon oregano in a medium bowl. Stir well. Press mixture evenly into a 12-inch pizza pan coated with Pam. Bake at 400° for 25 minutes. Coat a large nonstick skillet with Pam. Place over medium-high heat until hot. Add broccoli, zucchini, mushrooms and onion. Saute until tender. Combine tomato sauce and remaining oregano. Spread evenly over baked crust. Top with sauteed vegetable mixture. Sprinkle with remaining 1 cup cheese. Bake at 400° for 10 minutes or until pizza is thoroughly heated and cheese is melted. Yields 4 servings (255 calories each).
Cook shells according to package directions. Slice or cube ham; cut broccoli into 1/2-inch pieces. Saute garlic, ham and broccoli in margarine in a large skillet until broccoli is crisp and tender (approximately 5 minutes). Stir in cream. Cook over medium heat 3 minutes. Stir in cheese. Lower heat and cook, stirring often, until cheese is melted. Drain shells and toss with sauce. Serve.
Mix ground beef, bread crumbs, milk, 2 tablespoons onion, egg, salt and pepper. Shape into 24 meatballs and brown in lard or drippings. Pour off drippings. Dissolve bouillon cubes in hot water; add bouillon, remaining onion, soy sauce and celery to meatballs. Cover tightly and cook slowly for 15 minutes. Remove meatballs.
Add beef, tomatoes, soup and onion in crock-pot. Add water, frozen vegetables, potatoes and celery. Add salt and pepper and other spices of preference. Stir well. Cook at lowest setting for 4 to 6 hours.
Microwave marshmallows and reserved 1/2 cup pineapple liquid in large microwave safe bowl on High 2 to 2 1/2 minutes, or until smooth when stirred, stirring halfway through heating time. Refrigerate 30 minutes or until slightly thickened; mix until well blended. Fold in pineapple and whipped topping. Pour into crust. Refrigerate several hours or overnight. Garnish with pineapple chunks and maraschino cherries. Makes 6 servings.
Cook vegetables 2 minutes and add water chestnuts and green pepper. Cook until crisp and add Sweet-N-Sour Sauce.
Preheat oven to 350°. Grease pan. Divide graham crackers into smallest part and put into bottom of pan. Melt together the butter and margarine. Add 1/2 c sugar boil for 2 minutes. Remove from heat add pecans (as many as desired). Mix and pour over graham crackers. Bake for 6 minutes on the bottom rack.