HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, cornstarch, salt and spices in saucepan. Gradually stir in pumpkin and milk. Cook and stir until mixture thickens and comes to boiling. Cook 2 minutes longer and remove from heat. Stir small amount of hot mixture into egg yolks, return to hot mixture. Cook and stir 2 minutes. Cool to room temperature. Pour into cooled pastry shell. Top with meringue. Bake in moderate oven (350°) for 12 to 15 minutes. Cool pie thoroughly before cutting.
Combine flour, salt and pepper in bag. Shake chicken to coat. Brown well on all sides in oiled skillet. Sprinkle onion soup over. Pour in white wine. Add a little water. Cover and simmer until tender, about 45 minutes. Serves 4.
Heat oven to 350°. Grease and flour round layer pan, 9 x 1 1/2-inch or square pan, 8 x 8 x 2-inch or 9 x 9 x 2-inch. Beat all ingredients, except almonds, 1 tablespoon sugar and the liqueur, in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan. Sprinkle with almonds.
Separate roll dough into 2 rectangles. Spread with margarine; sprinkle with mixture of sugar, cinnamon and raisins. Roll each rectangle from narrow end to enclose filling; press edges to seal. Cut each roll into 6 slices.
Preheat oven to 350°. Put butter in 9 x 13-inch baking dish and melt in oven. Remove. In large bowl beat eggs well, then add flour, milk, salt and baking powder and mix well. Add cheese, spinach and onion; mix well. Spoon into baking dish and level off. Bake for 35 minutes. Let cool. Cut into squares.
Peel, pit and mash avocados in medium bowl. Add lemon juice, salt and pepper; mix well. Set aside. Combine sour cream, mayonnaise and taco mix in small bowl. Set aside.
Cream butter and add sugar. Cream and add egg yolks (well beaten). Add nuts. Add candied fruit. Add vanilla extract. Add plain flour with baking powder sifted in. Add well beaten egg whites. Mix with hand when too stiff to stir. Bake in well-greased and floured stem pan for 5 hours at 250° with water in oven above and below.
Soften yeast in water. Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to stiff batter, beating well after each addition. Cover. Let rise in warm place (85° to 90°) until light and doubled in size, 50 to 60 minutes. Stir down batter. Turn into well-greased 8-inch round 1 1/2 or 2-quart casserole. Let rise in warm place until light, 30 to 40 minutes. Preheat oven to 350°. Bake. Brush with butter; sprinkle with salt.
Peel potatoes; slice as for scalloped potatoes. Salt to taste. Combine sour cream, horseradish, mayonnaise, celery seed and salt. Set aside. Combine chopped parsley and onions.
Mix cream cheese and Cheddar cheese until blended. Add sherry and curry powder. Mix until soft. Spread on dish. Pour on chutney and spread over top of cheese. Layer on onion tops, then bacon bits. Serve with Wheat Thins.
Blend soup and cream cheese together with a mixer. Add onion and mushrooms. Mix in Worcestershire and lemon pepper to taste. Chill and serve with corn chips. Serves approximately 20 people.
Mix beans and taco mix. Place in bottom of dish. Layer sour cream, avocado dip and cheese. Top with olives.
Get the mayonnaise out. Dice up some onions, about 1 1/2.
Mix bouillon in hot water and set aside. Saute chicken breasts in 2 tablespoons melted butter until golden brown. Remove chicken from pan and sprinkle flour into drippings and stir. Add chicken bouillon to flour and stir until thickened. Add milk; stir, then add Dijon mustard. When sauce is bubbling, return chicken to pan and cover for 5 minutes. Serve with rice.
Wash apples well; polish with clean towel. Cut off top of each apple; brush with lemon juice to prevent discoloration. Set aside. Carefully cut out inside of each apple to leave 1/2-inch shell; brush insides with lemon juice. Dice removed portions of apples. Discard core and seeds. Combine with sugar, raspberries (reserve whole ones for garnish), liquor, coconut and ground almonds. Fold in yogurt; spoon into apples. Top each with dollop of whipped cream, a reserved raspberry and sliced almonds. Cover with apple tops. Serve immediately!
Add butter to bread and mix well. Add sugar to rhubarb and mix well. Combine and place in an oblong greased pan. Put 1 tablespoon water in each corner of pan. Sprinkle lightly with red food coloring. Bake 45 minutes at 325°.
Thaw out spinach and squeeze out as much water as possible. Mix with soup and sour cream. Top with cheese. (Swiss is good, too.) Bake at 350° in ungreased casserole dish for about 45 minutes, or until cheese is bubbly and browned. Serves 4.
Cut carrots in about 1/2 inch rounds. Cook until tender. Drain and mix with other ingredients and let stand in refrigerator for 8 hours. Warm before serving.
Wash cabbage. Pull off 8 large leaves. Simmer leaves in boiling water. Cover for 5 minutes. Drain and spread. Combine ground beef and pork. Saute in butter until brown. Add seasoning and rice. Fill leaves with mixture. Roll up, folding ends to center. Secure with toothpick. Place in greased skillet. Add tomatoes; cover and simmer 45 minutes or bake in 350° oven for 45 minutes.
Bring water to a boil; add rice to water and stir. Let set 5 minutes. Add pineapple, drained well and marshmallows; stir. Let set for 1 1/2 hours. Whip whipping cream.	Fold all together and chill.
Put whole breasts in bottom of casserole with other ingredients on top. Bake 2 hours at 350°. Serves 4.
In medium size bowl, beat cream cheese until light and fluffy. Add condensed milk; stir until well blended. Stir in lemon juice and vanilla. Put in crust. Refrigerate for several hours. Pour a can of chilled cherry pie filling on top of pie.
Mix all ingredients together. Spread in an ungreased 9 x 5 x 3-inch loaf pan or place in an oven cooking bag and place in a large baking pan. Cook at 350° for about 1 1/2 hours. Serves 6.
Bake at 325° for 1 to 1 1/2 hours.
Mix and roll into 1/2-inch balls. Cook at 350° until slightly brown.
Cook over low heat. Bring to a boil and add 1 pint prepared mustard. Cook 20 to 30 minutes, stirring constantly. Can in sterile jars.
Sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once, stir only until dough follows fork. Turn out on lightly floured surfaces, knead 1/2 minute. Roll out to 1/4-inch thickness. Pour butter on. Combine sugar and cinnamon. Sprinkle on top. Roll up jelly roll fashion and cut into 12 pieces. Place in muffin cups and bake at 425° about 10 to 15 minutes.
Mix all ingredients together and pour into greased 1 1/2-quart ring pan. Bake at 375° until set and browned, about 1 hour.
Cream butter and sugar. Add eggs; beat well. Add mashed bananas, flour, soda (dissolved in buttermilk), nuts, raisins and flavoring. Bake in greased loaf pan in a 350° oven for 45 to 50 minutes.
Beat egg whites in medium bowl until foamy. Add cream of tartar; beat until soft peaks form. Gradually beat in sugar, a few tablespoons at a time. Beat until stiff. Fold in cocoa. Drop batter by level teaspoons on nonstick cookie sheets which have been sprayed with cooking spray. Bake in preheated 275° oven for 18 to 20 minutes. Cool completely before removing from pans. Store in a very dry place. Makes about 8 dozen.
Put all of the ingredients into a large salad or mixing bowl; toss. Marinate overnight or for several hours in refrigerator. Salad is always better if made the day before serving and allowed to marinate. Can be used as a main course, with sandwiches or as an accompaniment to roast pork or baked ham.
Separate eggs and beat whites until fluffy. Set aside. Cream butter, sugar and egg yolks. Beat real good. Add sour cream. Beat real hard. Add flavoring and mix in 1 cup flour; beat real hard. Fold in egg whites. Again, beat real hard. Sift together remaining flour, salt and soda. Add to batter. Again, beat real hard. Pour into large greased tube pan and bake at 300° for 1 1/2 hours.
Preheat oven to 350°. Butter an 8-inch square baking dish. In a mixing bowl, beat 4 tablespoons of the butter with the sugar and honey. Add the nuts, raisins and spices. Mix well. Remove the apple cores, but do not cut all the way through the bottoms. Stuff each apple with nut mixture and place in the baking dish. Rub the skin of each apple with the remaining 1 tablespoon of butter and sprinkle any remaining nut mixture over top. Bake until the apples are soft, 30 to 40 minutes. Serve warm with vanilla ice cream. Serves six.
Combine beef, pickles, onion and parsley in large bowl. Mix remaining ingredients and pour over beef mixture. Blend in. Chill well before serving. Serves 4.
Brown ground beat; season to taste with salt, pepper and garlic powder. Chop onion; add to meat. Drain grease off. Add 1 cup of water. Add tomato paste. Stir over medium-high heat until blended. Add about 1 can of water. Add sugar, then salt, pepper and garlic to taste. Simmer 30 to 45 minutes until thickened.
Microwave chocolate, milk and margarine in medium microwavable bowl on High for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted and spread into crust. Refrigerate 30 minutes, until chocolate is firm. Arrange banana slices over chocolate.
Mix first six ingredients. Place in baking dish, Top with cheese. Bake at 350° for 20 minutes. Serve with crackers or tortilla chips.
Cook potatoes in skins. Cool, peel and dice. Combine cheese and 4 tablespoons butter in large saucepan. Heat and stir until cheese in almost melted. Remove from heat; blend in sour cream, onions, salt and pepper. Fold in potatoes and spoon into a greased 2-quart casserole dish. Dot with remaining 2 tablespoons butter. Cover and bake for 25 minutes in a 300° oven. Serves 6 to 8.
Sift the sugar, flour, cinnamon, soda and salt together. Add the oil, beaten eggs, bananas, pineapple, vanilla and nuts. Stir to blend (do not beat). Pour into greased and floured tube pan. Bake for 1 hour and 20 minutes at 325°.
In a mixing bowl, combine all dry ingredients and mix until well blended. In another bowl, combine all liquid ingredients and orange peel. Stir well. Pour liquid ingredients mixture into dry ingredients and stir only until moistened. Preheat griddle or skillet for pancakes. Spray lightly with vegetable oil.
Mix all together and pour on top of fruit. Bake at 350° until brown on top.
Saute onions and peppers. Add ground beef and brown until done; drain well. Stir in above ingredients and pour into lightly greased casserole dish. Bake uncovered at 350° for 1 hour.
Mix ingredients together. Pour in buttered casserole dish and top with thick layer of crushed potato chips. Bake, uncovered, in moderate oven for 30 to 40 minutes.
Melt 2 tablespoons of butter in 1 tablespoon oil in large frypan. Add 1 cup chopped onion and 1 garlic clove. Saute until tender.
Mix all ingredients. Pour into a greased 9 x 9-inch pan. Bake at 350° for 30 minutes.
Covers 9 or 10-inch pie. Heat slowly the marshmallows and milk, folding over and over until marshmallows are about half the original size. Remove from heat. Add vanilla; continue folding until mixture is light and spongy. Beat egg whites stiff. Add salt. Gradually add sugar, beating constantly. Fold in slightly warm marshmallow mixture. Pile on pie, joining edges to crust. Place top of pie 3 inches from broiler unit (or flame) for 30 seconds or delicate brown. Watch it!! Don't let this good stuff burn.
Lightly brown ground meat in large skillet. Add onions and cook until tender,	but not brown.	Place noodles in layer over meat. Combine sauce ingredients and pour it on top of noodles. Bring to a boil, cover and simmer over low heat 20 to 25 minutes until noodles are tender. Stir in sour cream and mushrooms.	 Heat just to boiling. Season to taste. Serves 6.
Heat oven to 350°. Mix butter, sugar and egg yolks thoroughly. Measure flour by dipping method. Stir flour into sugar mixture. Press and flatten mixture to cover bottom of ungreased oblong pan, 13 x 9 x 2. Bake 10 minutes. Remove from oven and spread with preserves, then with meringue. Return to oven and bake about 20 minutes until meringue is golden brown. Cool slightly and cut in small bars, about 2 x 1-inch. Makes about 4 dozen bars.
Mince onions and saute in 3 tablespoons butter (or bacon fat). Add flour; blend well. Add beef broth and Worcestershire sauce.
Dissolve yeast and sugar in warm water or milk until it foams. Stir in enough flour for a soft sponge. Add egg yolks, salt and Crisco. Fold in egg whites beaten stiff. Let rise until double. Shape into rolls of desired shape. Let rise. Bake at 350° until roll tests hollow. Also, great recipe for Pepperoni Rolls.
Mix all ingredients together. Pour into a greased and floured loaf pan. Bake at 350° for 1 hour. Cool and cut into slices.
Mix thoroughly and store in airtight container. To serve mix 2 or 3 teaspoons in a cup of hot water to taste.
Toast pine nuts in a heavy skillet over medium heat, stirring frequently, for about 5 minutes until golden. Cool. Wash rice in cold water and drain. Heat 3 tablespoons of olive oil in a saute pan over medium-high heat. Add yellow onion and saute until just soft. Transfer to a large bowl. Add rice, 1/2 cup of olive oil, green onions, 1/4 cup parsley, mint, pine nuts, cinnamon, allspice, salt and pepper.
Combine ingredients. Knead for 5 minutes. Add more water, if needed (dough will be stiff); let stand 10 minutes. Shape into 18 balls. Let stand 10 more minutes. Roll into very thin 6-inch circles. Fry on a greased grill or skillet.
Bring the water and tomato sauce to boil and add the cornmeal. Cook until thickened. Cook the ground meat with the onions. Add the corn, olives and chili powder. Mix in cornmeal mixture. Bake at 350° for 45 minutes.
Scatter butter evenly over nuts. Drizzle syrup over nuts. Bake for 1 hour at 250°, stirring every few minutes. Drain on brown paper bag. Salt generously and toss to ensure all nuts are covered.
Place chopped pears in bottom of dish. Mix other ingredients and spread over pears. Sprinkle with nuts. Bake at 350° for 1 hour.
Put chocolate morsels in top of a double boiler. Place over hot (not boiling) water. Stir until melted. Add condensed milk, butter, and vanilla. Blend until butter is melted. Stir in chopped nuts. Spread into lightly oiled square cake pan (8 inch). Cool until firm. Cut into squares.
Mix eggs, milk and bread together. Set aside. Mix ground chuck, carrots, onion, cheese, pepper and salt together. Add bread mixture and mix well. Put in a loaf pan. Mix together ketchup, sugar and mustard. Spread on top of meat. Bake at 350° for 45 minutes.
Place 1 scoop of ice cream between 2 chocolate chip cookies. Place sandwich on a dish. Pour a small amount of chocolate syrup over sandwich. Add whipped topping and sprinkles.
Diabetic Exchange: 1/2 bread, 1/2 fruit, 1 fat. You can use graham cracker crust. Use 1 cup of graham crackers and 2 tablespoons diet margarine.
Melt oleo in long baking pan or dish. Place chicken in pan or dish; pour rice over chicken. Combine 3 soups and pour over rice. Sprinkle onion soup over the top. Cover with foil. Bake at 350° for 2 hours. (May vary with chicken size.) Uncover last 30 minutes.
Combine all ingredients and pour into a greased 8 x 8-inch glass dish. Bake at 350° for 45 minutes or until knife inserted comes out clean.
Form into walnut-size balls and bake at 400° for 15 to 20 minutes (until browned). I lightly brown my sausage and I also melt my cheese.
Prepare chicken by removing bones and steaming good size pieces. Dip in batter and fry in hot, deep fat. Cut into 1/2-inch slices. Cover with sauce.
Mix together in a saucepan sugar, cocoa, milk, and butter. Cook over medium heat, stirring until it comes to a full boil. Remove from heat. Add oatmeal, coconut, peanut butter, and vanilla. Mix thoroughly, and drop by spoonfuls on waxed paper. Cookies will set as they cool. Yield: about 30 cookies.
Fry bacon crisp; drain green beans. Place all beans in casserole bowl. Break bacon and add to beans. Add catsup and sugar; mix well. Bake at 325° for 1 hour in uncovered baking dish. Sprinkle brown sugar on top about 10 minutes before done time.
Preheat oven to 400°. Line cookie sheet with aluminum foil. Mix together and drop with spoon. Bake 6 or 8 minutes or until lightly brown on edges. Remove from cookie sheet and spread on racks.
Cook the rice according to directions and set aside. Steam the peas over boiling water until tender. Remove from heat. Melt the butter in a saucepan and add the peas, onion, mint and sugar. Toss and cook for 2 minutes over medium heat. Season with salt and pepper. Gently toss with the wild rice.
Combine sesame oil, oyster sauce, shoyu sauce and salt. Place remaining ingredients into foil-lined roasting pan. Pour sauce over and toss. Bake at 350° for 20 minutes, stirring occasionally.
Heat oven to 350°. Combine cream cheese, sugar, vanilla and 1 egg in a bowl and beat until smooth. Set aside.
Heat oven to 400°. Grease a 10-inch glass or ceramic pie plate. Heat 1 inch salted water in saucepan to boiling and add vegetables. Cover and cook until almost tender and drain. Mix in onion, pepper and cheese.
Mix first 5 ingredients. Pour over top of pretzels. Bake 20 minutes at 350°. Stir two or three times to coat pretzels.
You will also need a cutting board, knife, small bowl, measuring spoons, spoon for mixing, dry measuring cups, clean plastic bag, two 9-inch microwave-safe plates, two paper towels, fork or tongs, potholders and a serving plate.
Bring Jell-O and pineapple to boil. Cool and stir in buttermilk and Cool Whip.
Prepare 13 x 9 pan (spray or grease and flour) and preheat oven to 325°. Mix cake mix, eggs, sour cream and oil well with mixture and spread 1/2 mixture in pan.
Preheat oven to 400°. Combine flour, sugar, baking powder and salt. Cut in margarine with electric mixer until particles are fine. Add egg, milk and vanilla; blend thoroughly. If needed, dough may be chilled for easier handling. Roll out dough on floured wax paper. Roll to 1/8 inch. Cut into desired shapes. Place on ungreased cookie sheet. Bake for 5 to 8 minutes, or until lightly browned around the edges. Decorate as desired.
This recipe makes 80 (5-inch) cookies so you need a very large bowl or dishpan for mixing.
Cut meat into serving sizes. Sprinkle one side with 1/2 of the flour; pound in. Turn over and pound in remaining flour. Heat oil in large skillet; brown meat on both sides. Sprinkle onion soup over meat. Mix water and mushroom soup and pour over meat. Cover tightly and simmer 1 1/2 hours until done.
Cook and stir bell pepper, onion and garlic in 1/4 cup dressing in skillet over medium heat for 3 minutes. Stir in chicken, juice, cumin, pepper and remaining 1/4 cup dressing. Cook for 7 minutes or until chicken is cooked through. Serve with tortillas. Serves 6.
Drain vegetables and pour them in a large bowl. Bring sugar, oil and vinegar to a boil. Pour over vegetable mix. Add salt and pepper. Refrigerate at least overnight.
Boil chicken with pepper, salt, garlic and onion. Debone. Add can milk mixed with cornstarch to thicken broth from chicken. Add can of Veg-All (drained) and cooked potatoes; mix all together. Bake biscuits and put them on top of chicken ingredients with gravy. Put this mixture in oval casserole dish and in oven at 350° to warm through, only about 20 minutes.
Beat eggs in a large bowl until foamy. Add sugar, oil, vanilla and zucchini. Blend lightly. Sift dry ingredients and add along with nuts and coconut. Blend well. Pour mixture into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Combine dressing mix with cream cheese. Spread on bread slices and top with cucumber slices. Sprinkle top with paprika.
Brown hamburger and drain. Add sauce and oregano. In a 9 x 13-inch pan place biscuits evenly and press together with greased fingers to form a bottom crust. Pour hamburger mixture on top of biscuits. Place Cheddar cheese and Mozzarella cheese on top. Bake in a 350° oven for 30 minutes or until cheese is melted and somewhat brown on top.
Beat eggs. Add oil, pumpkin and sugar. Beat until light. Add dry ingredients. Beat. Add nuts. May add 1/2 cup raisins, if desired. Use well-greased tube pan. Bake at 350° for 1 hour.
Brown meat and onions in skillet. Turn heat low and add 1/3 of soy sauce. Add cabbage and simmer for 5 minutes. Add mushrooms, bean sprouts and 1/3 of soy sauce. Add cooked spaghetti. Cover; simmer a few minutes. Serves 6.
Cut sausage links into 1/2-inch slices. Cook until brown. Drain on paper towels. Preheat oven to 375°. Measure flour, sugar, baking powder and salt. In a separate bowl, beat egg and stir in milk. Melt butter and add to egg mixture. Pour egg mixture into flour mixture. Grease an 11 x 7 x 1 1/2-inch baking pan. Pour batter into greased pan; sprinkle with sausage. Bake at 375° for 25 minutes, or until golden brown. To serve, cut into squares and serve with Mom's Maple Syrup. Serves 4 to 6.
Mix sugar and butter together by hand in a small bowl until combined. Add extract and eggs and stir only until eggs are thoroughly mixed in. DO NOT overmix. Bake in 350° oven until just set. (DO NOT overbake.)
Arrange a grid over your open fire and position a soup pot over it. Saute onion and celery in bacon fat until soft. Cover with water and add potatoes. Cook until potatoes are soft. Add ham hock and diced ham. When the ham hock is warmed through, add navy beans and more water if necessary. Add salt and pepper to taste. Ladle into bowls and eat around the campfire.
Brown hamburger and onion together with thyme, bay leaf, salt, pepper and Italian seasoning. Add mushroom soup and tomatoes. Stir and heat. Add instant rice, lower heat and simmer for 5 minutes or until rice is done. Stir, put in casserole bowl. Add cheese strips or slice to top. Place under broiler until cheese melts. You're ready to serve. Feeds family of 4 to 6.
Don't make dough too stiff. Knead until it comes off your fingers. Separate into three balls. Let sit at least 20 minutes so dough can relax. Roll dough thin. Cut into 4-inch squares. Make two or three slits in each square. Fry in deep hot oil.
Let first 3 ingredients set until syrupy. Add remaining ingredients. Beat all together and place in mold. Chill until firm.
Melt butter in pan. Mix ingredients; pour butter in mix. Pour in pan. Bake for 1 hour at 350°.
Heavily butter a shallow casserole. Cover butter with bananas, sliced lengthwise. Sprinkle with brown sugar and plenty of butter, a layer of raisins and pecans. Repeat layers. Bake 30 to 40 minutes in preheated oven at 325°. Just before serving, throw a little brandy on top. Good with pork, poultry and great over ice cream.
Cook zucchini and onion for 5 minutes and drain well. Add soup, sour cream and carrot. Melt oleo and stir into dressing. Add Stove Top mix to the other ingredients. Save some to put on top. Bake at 350° for 30 to 40 minutes.
Dissolve gelatin in boiling water; cool slightly and set aside. Beat cream cheese until smooth; gradually add gelatin. Beat well. Stir in pineapple and baby food; fold in whipped topping. Pour in 12 x 8 x 2-inch dish; cover and chill until firm.
Cook chicken and cool. Reserve 2 cups chicken broth. Remove chicken from bones and tear into bite-size pieces. Place in shallow 3-quart baking dish. Combine soups and 1 cup broth. Pour over chicken. Mix butter and remaining cup of broth and stir into stuffing. Spoon over chicken. Bake in 400° preheated oven for 30 minutes. Makes 6 to 8 servings.
Cook macaroni until chewy. Drain and place in 9 x 13-inch baking dish. Sprinkle with cheese mixture and place under broiler for a few minutes or until cheese is melted and crispy.
Mix together flour and oleo; work as pie crust. Add nuts. Press into 8 x 10-inch pan; bake at 375° for 15 minutes and chill.
Grease and flour or line with paper baking cups 12 muffin cups. Sift flour with baking powder, salt, soda and nutmeg into mixing bowl. Combine remaining ingredients. Mix with dry ingredients only until dry particles are moistened. Fill muffin cups 2/3 full. Bake at 375° for 20 to 25 minutes, or until golden brown. Yields 12 muffins. Each equals 1 1/2 bread plus 1 fat exchange.