HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak bread crumbs in milk for 1/2 hour. Beat sugar and egg yolks together until light in color. Add to crumb mixture and mix well. Stir in lemon juice and grated rind and butter. Pour into greased pudding dish and bake until light brown. Whip egg whites until frothy; add 4 tablespoons powdered sugar and beat until very stiff. When pudding is done, top with jelly, then egg whites. Return to oven and brown. Serve warm.
Pour on top of cake batter in the pie crust. Bake at 350° until done, about 30 minutes.
Mix in saucepan sugar, water and corn syrup. Cover; bring to boil. Remove cover. Cook to 242° on candy thermometer. Just before syrup is ready, beat egg whites until stiff. Pour hot syrup over egg whites very slowly while beating with electric mixer. Beat until frosting holds peaks. Blend in vanilla.
Chop cabbage, peppers and onions. Mix. Add sugar. Mix remaining ingredients and bring to a boil. Pour boiled mixture over cabbage mixture. Seal in airtight container. Do not stir or uncover for 4 hours.
Mix sugar and butter. Add eggs. Add coconut and oatmeal. Add vanilla. Mix soda and baking powder into flour. Add flour to above mixture. Roll in balls the size of a walnut. Pat out with a fork. Bake at 350° about 8 minutes.
Have Cool Whip at room temperature. Melt candy bar and fold into Cool Whip. Pour into shell and refrigerate. Easy and delicious!
Melt the butter, brown sugar, and cinnamon in bottom of a 9 x 13 inch pan. Layer 2 layers of bread in pan on top of sugar mixture. Mix 5 beaten eggs, the vanilla, and milk. Pour over bread and let sit in refrigerator overnight. Bake in oven at 350° for 45 minutes. Serve upside down.
Preheat oven to 350°. Cut chicken into bite sized pieces and place in casserole dish. Dilute soups with milk and pour over chicken. Mix stuffing with butter and the chicken broth. Pour over chicken and soup mixture. Bake 40 minutes. Serves 4.
Mix all ingredients together, except cheese and chips. Put into a casserole and bake 20 or 25 minutes at 350°.
Wash and drain grapes. Remove skins, but do not discard. Place grape pulp in a saucepan; bring slowly to a boil. Boil for 5 minutes and force through a sieve to remove seeds. Combine sieved pulp and skins. Combine sugar, cornstarch, water and salt; add to pulp. Cook over low heat until thickened, stirring constantly. Add cinnamon and butter; cool. Turn into baked shell.
Mix mayonnaise and Parmesan cheese together. Spread mixture over chicken fillets and coat with crushed corn flakes. Bake at 425° for 25 minutes or until tender.
Sift the flour with soda and salt. Add brown sugar, shortening, buttermilk and vanilla and beat for 2 minutes, scraping bowl constantly. Add unbeaten eggs and melted chocolate. Continue beating for 2 more minutes. Pour into two greased and floured 9-inch pans. Bake at 350° for 30 to 35 minutes. Cool layers and put together with Brown Butter Icing.
Combine dry ingredients; stir well. Combine banana, oil, honey, eggs and vanilla; mix well. Add to dry ingredients; stir until moistened. Spoon into a well-greased loaf pan. Bake at 350° for 1 hour, or until it tests done. Makes 1 loaf (9 x 5 x 3-inch).
Melt cream cheese in microwave. Add chili and peppers and mix well. Cook 3 minutes on medium setting. Add Cheddar on top and serve with corn chips.
Boil 1 cup of milk and then add 2 teaspoons butter (do not scorch milk). Set aside.
Chop all in food processor except shrimp. Add shrimp after all is mixed well. Process just long enough for shrimp to mix in. Serve with Wheat Thins.
Brown sliced turkey sausage in nonstick pan. Put browned sausage in large pot with all other ingredients. Simmer 2 1/2 hours. Thirty minutes before soup is done, take out 1/4 to 1/3 of beans. Put in blender and make a paste, then put back into soup to thicken. Garnish with fat-free cheese or fat-free sour cream.
Whip together first 5 ingredients. Combine next 4 ingredients and stir into first mixture. When well blended, divide into three loaves and arrange on a greased cookie sheet (lengthwise). Bake at 350° for 12 to 15 minutes.
Mix together sugar, cocoa, milk and butter in a saucepan. Bring to a rapid boil; cook for 1 minute. Remove from heat and stir in peanut butter, vanilla and oats. Stir with a fork until smooth. Using a large spoon, drop on a cookie sheet. Let stand until firm. Makes 2 dozen.
Put the first 2 ingredients in the blender to be chopped. Then add the other ingredients in a bowl. In another bowl dissolve jello in hot water, then mix with other ingredients.
Mix all ingredients together. Store in airtight container. To make one cup hot tea, use 2 1/2 teaspoons per cup of hot water.
Mix pudding, lemonade and milk together. Mix until smooth. Fold 3/4 of cool whip into mixture. Pour into crust and top with remaining cool whip. 8 servings.
Combine corn & milk. Stir in egg. Add 3/4 c. crumbs, pimento, onion, salt & pepper. Pour into oiled casserole dish. Melt butter in small skillet. Brown remainder of crumbs. Spread on top of corn mixture. Bake at 350 degrees for 45 minutes.
Dice the bacon and fry pieces until they are translucent but not dry. Add the oil, onion and raw shrimp. Stir well until shrimp are pink. Stir well to make sure that all ingredients are well coated with oil. Add the rice, then pour in the water. Stir again. Bring to a boil, then lower the heat. It should be ready in about 30 minutes.
Heat Cokes and dissolve Jell-O in the Cokes. Chill until slightly thickened. Add cheese, pineapple, nuts and whipped cream. Chill until firm.
Melt margarine in medium size cast-iron frying pan. Pour margarine into dry ingredients with milk. Stir and pour into pan. Bake at 350° until brown.
Mix cheese and the 2 jars of pimiento together using enough mayonnaise to make spreading consistency. Add Tabasco sauce to taste. Spread on bread and cut as desired.
Combine all ingredients except chicken breasts, bread crumbs and butter. Place the chicken in a large bowl; pour liquid over chicken. Refrigerate overnight.
First: Combine the first 3 ingredients. Pat into 9 x 13 cake pan.
Mix hamburger, onions, garlic, salt, pepper and celery. Add eggs, bread crumbs and green pepper. Roll in balls.
Combine ground beef, 1 cup cheese, bread crumbs, egg, celery, onion, Worcestershire sauce, salt and pepper. Mix well and shape into a ball. Place in a shallow 9-inch round pan and flatten ball almost to sides of pan. Bake at 350° for 1 hour. Pour off drippings and pour tomato sauce over meat. Sprinkle with 1/2 cup of remaining shredded cheese and bake an additional 15 minutes. Cut into pie-shaped wedges to serve.
Melt margarine or butter in saucepan. Stir in brown sugar and salt; cook 2 minutes over low heat. Stir constantly. Add milk. Stir constantly until milk comes to boil. Remove from stove. Stir in 1 1/2 cups confectioners sugar gradually, add vanilla flavoring. If too thick, additional milk may be added. Spread on cake (one layer or one layer cut in half).
Grease 8 x 8 x 2-inch baking pan. In 1-quart saucepan stir together the corn syrup, sugar and margarine. Stirring occasionally, bring to full rolling boil over medium heat and boil 5 minutes. Stir in sesame seed. Spread evenly in pan. Cool. Remove from pan, break into pieces. Makes about 3/4 pound.
Melt butter in saucepan. Add carrots, brown sugar, dry mustard and salt. Cover and cook about 20 minutes or until done.
Mix all ingredients together. Bake in large casserole dish at 350° for 1 hour.
Mix fruit juices; add ginger ale and ice cubes just before serving. Fruit juices may be frozen and used with the ginger ale while still in the "slush" stage.
Remove skin and bones from the cooked codfish. Break into large chunks, drying with a towel. Make a batter with flour, oil and water. Add egg yolks, parsley and egg whites beaten until stiff; salt and pepper to taste. Dip codfish chunks into batter and fry in oil until golden brown on both sides.
Put into a buttered casserole all ingredients, except the cheese, in the order given. Bake for 1 to 1 1/2 hours at 350°. Spread cheese on top for the last 15 minutes.
Mix ingredients and knead a few minutes. Put into buttered bowl and let rise for 1 hour. Divide into 3 parts. Roll out and spread with butter. Sprinkle with cinnamon and sugar. Roll up and slice. Put into buttered tins and let rise. Bake at 350° for 15 minutes. Frost with powdered sugar.
Mix Jell-O in boiling water until dissolved. Add pineapple and put in refrigerator until it begins to thicken. Prepare Dream Whip as directed on box, then add the Dream Whip, cottage cheese and nuts to Jell-O. Return to refrigerator. When firm, cut into squares.
Prepare macaroni and cheese dinner as directed. Mix mushroom soup, Spam and pimentos together. Make layer of mixture; spread layer of cheese. Repeat layer of mixture and top with more cheese. Bake at 350° until cheese is melted. Serve.
Mix orange juice, pudding and milk with beater for 2 minutes on low speed. Add sour cream and beat for a couple of seconds until smooth. Serve with strawberries, pineapple chunks, apple slices, orange slices and banana slices.
Cook pasta. Brown meat; stir in sauce and simmer for 10 minutes. In a small bowl, mix Parmesan cheese, Ricotta cheese, Mozzarella cheese and seasonings. Toss pasta with meat sauce.
Ask butcher to "crack" the pork loin roast as that the roast is cut through at the bone. Coat with salt and pepper. Put fresh or dried rosemary between each "crack." Coat outside with rosemary. Bake at 350° after first broiling for a few minutes to brown the roast. Cook about 1 1/2 hours until done. Serve with cooked couscous which has been flavored with 1/4 cup olive oil and chopped, fresh mint.
Bring to boil water and sugar; stir until dissolved. Mix all ingredients. Ladle into Dixie cups and freeze. Recipe compliments a brunch nicely or make a refreshing summer treat. Thaw about 1 hour before serving.
Preheat oven to 350°. In deep 9-inch skillet, melt butter over medium heat. Add onion and peppers; cook until onion is softened. Add potatoes and cook, covered, over medium heat 5 minutes. Beat eggs and cream together; stir in chiles, salt and pepper. Pour over potato mixture. Sprinkle cheese evenly over top. Cover and bake 10 minutes. Uncover and continue baking 15 to 17 minutes until set in center.
Brown bacon, ground beef and onion. Add beans (undrained). Mix together remaining ingredients and add to meat mixture. Bake at 350°, uncovered, for 1 1/2 hours. Serves 10 to 12.
Mix all ingredients together good; pour into tube pan. Bake at 350° for 1 hour.
Brown ground beef and onion. Drain. Mix rest of ingredients in small bowl while browning ground beef. Mix with ground beef and simmer for 20 minutes.
Crumble brownies after they cool, into a 13 x 9-inch pan. Mix pudding mixes with 3 cups milk and sour cream. Pour over brownies. Crumble Heath bars with a hammer. (I use a plastic bag and hammer for crumbling.) Put over pudding and brownies. Last, add Cool Whip on top. Refrigerate at least 3 hours.
Preheat oven to 350°. Combine first 8 ingredients. Brush on chicken breasts, coating completely. Place breasts in buttered 13x9x2 inch baking dish. Bake for 1 hour.
Mix dry ingredients. Stir in egg yolks. Add milk. Cook until thick, stirring frequently. Add margarine and vanilla. Pour in shell. Top with meringue made from egg whites. Brown in oven.
Combine all filling ingredients together; pour into unbaked pie shell. Bake at 350° for approximately 1 hour or until inserted toothpick comes out clean.
Spray glass baking dish with Pam. Spread 1/2 of the cherry pie filling. Mix flour and milk to thicken (not too thin). Pour or spoon 1/2 over cherry filling. Add the rest of the filling (gently), then add rest of flour mix. Bake at 400° about 45 minutes to 1 hour until brown.
Dissolve coffee in water in double boiler. Add marshmallows. Stir until smooth. Chill until slightly thickened. Mix until well blended. Fold in whipped topping. Fill and frost cake. Chill well before serving.
Cook vegetables and drain. Melt butter and add flour and salt. Add milk to flour mixture. Cook until thick. Reduce heat. Add cream cheese; blend until smooth. Pour sauce over vegetables and mix slightly. Top with cheese and onions. Bake at 350° until heated through.
Preheat oven to 350°. Combine all ingredients and roll into small balls. Bake on a cookie sheet about 20 minutes. Serve balls with toothpicks. Makes about 30.
Arrange apples in baking dish. Pour in hot water. Cream butter. Add flour, sugar and cinnamon. Sprinkle over apples. Bake at 400° for 30 minutes.
Combine cream cheese and Marshmallow Creme, mixing at medium speed on electric mixer until well blended. Add sherbet; mix well. Fold in whipped topping. Pour into crust; freeze until firm.
Put the macaroni in the pot. Then pour the cheese in. Bake it for 15 minutes.
Mix all together and boil about 15 minutes. Ready to spread on chicken. This makes enough for 12 whole chickens. Freeze any extra. Makes 3 gallons.
Mix together and heat. Pour over chicken and place in a covered dish. Bake at 350° for 1 hour.
Cream sugar and cheese; add milk gradually, then add cherries and fruit. Place in mold or container and freeze at least 4 hours before serving.
In a medium bowl, mix shrimp with 1/3 cup salad dressing. Cover and refrigerate 1 hour or less.
Crush 2 cups Fritos and spread in baking dish. Sprinkle onion and half of cheese on crushed corn chips. Spread chili over chips, cheese and onion. Top with remaining cheese and corn chips. Bake at 350° for 15 to 20 minutes.
Mix all in a bowl. Mix well. Make 3 layers. Bake at 350°. Cool.
Cook grits per instructions on grits box. Add butter and Cheez Whiz; stir until melted. Cool slightly. Beat eggs; add milk. Add both to grits. Pour into a greased 2 quart casserole. Sprinkle with grated cheese. (If you wish to use the garlic, add it to the Cheez Whiz.) Bake at 350° for 45 minutes. Serves 6.
Cream oleo, sugar and cocoa. Add eggs and vanilla. Mix well. Add flour, coconut and pecans. Beat 2 minutes. Pour into greased and floured 9 x 13 x 2 1/2-inch pan. Bake at 350° for 35 to 40 minutes. While cake is still hot, spread on marshmallow cream and icing.
Preheat oven to 350°. Combine flour, oats, sugar, baking soda and salt. Cut in margarine or butter until crumbly, reserving 1 1/2 cups crumb mixture. Press remaining on bottom of 9 x 13-inch pan. Bake 15 minutes. Add nuts to reserved crumb mixture.
Drain marinade from 1 jar into skillet. Chop artichokes (both jars drained) and set aside. Saute onion and garlic in marinade 5 minutes. In bowl, beat eggs slightly. Add crumbs, salt, pepper, oregano and hot pepper seasoning sauce. Stir in cheese. Mix in remainder of ingredients. Pour into greased 7 x 11-inch pan. Bake at 325° for 30 minutes or until set. Cut in squares. (May be frozen after baking. After thawing, serve cold or reheat about 10 minutes.)
Cook carrots for 20 minutes. Then cut into one inch chunks. Combine cornstarch, sugar, salt and ginger. Add orange juice. Cook, stirring until mixture thickens and bubbles. Boil one minute. Stir in butter. Pour over hot carrots, toss to coat evenly.
Heat oven to 350°. Grease and flour pan (15 1/2 x 10 1/2-inch). Prepare cake mix as directed on package. Pour in pan. Mix remaining ingredients. Drop by tablespoon on batter. With knife, cut through batter several times for marbled effect. Sprinkle with additional chocolate chips and nuts. Bake 25 to 30 minutes or until toothpick comes out clean.
Preheat oven and baking sheet to 375°. In large bowl, whisk together eggs, pumpkin, milk, 3/4 cup sugar and 2 teaspoons of spice. Pour filling into one frozen crust. Bake on baking sheet 30 minutes.
Cook unpeeled potatoes until tender. Cool, peel and shred coarsely. Heat butter in saucepan; remove from heat. Add cheese, stirring until partially melted. Blend in sour cream, onion, salt and pepper. Fold in potatoes. Place in greased 2-quart dish, dot with butter and sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until nicely browned.
Boil sugar and water together until syrup threads. Wash and drain berries; crush and measure. Add to syrup; cook rapidly while stirring for 20 minutes, when mixture should have thickened. Place in hot jars and cool. Seal with paraffin. Fills 6 (6 ounce) glasses.
Lay out cream cheese to soften. Drain and squeeze juice from pineapple and discard. Soften cream cheese in mixer with powdered sugar. Add other ingredients and mix well with spoon or hands. Shape into ball and chill. Add additional nuts to cover ball before or after chilling. Serve with Town House or Ritz crackers.
Mix all ingredients together. Add enough flour to make a stiff dough. Roll out on floured surface about 1/4-inch thick. Cut into desired shape.
Mix crumbs with melted butter. Press in bottom of 9 x 13-inch dish. Beat powdered sugar, vanilla and butter for 10 minutes. This step is very important. Add eggs and continue to beat. Spread over crumbs. Peel bananas and cut in lengthwise halves. Place over cream layer. Spoon pineapple over bananas. Cover with Cool Whip. Sprinkle with nuts. Chill for 4 hours.
Melt oil and butter in pan. Combine flour and seasoning. Shake in a bag. Place in pan, skin down. Bake at 375° for 45 minutes. Turn 5 to 10 minutes (crust bubbly).
Mix in the pan it is to be cooked in. Mix ingredients in order and stir with a fork. Bake at 375° until cake springs back at touch. Cool and frost.
Chop and saute in butter the onion, bell pepper and celery. Mix and add rest of ingredients. Bake in 13 x 19-inch or two smaller pans for 1 hour at 350°. When using two, I freeze one.
Beat together the first 6 ingredients until creamy. Sift flour, salt and soda; add to creamed mixture. Blend. Stir in oats. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated 350° oven for about 12 minutes.
Place sugar, orange rind and vanilla pod in heatproof bowl; bruise rind with wooden spoon. Pour brandy into small saucepan; place over low heat until heated through. Pour over sugar mixture. Ignite; stir constantly 30 seconds. Extinguish flames with hot coffee. Remove orange rind and vanilla pod. Serve in coffee cups. Do not serve with cream or additional sugar. Yield: about 20 demitasse cups.
Mix in tall glass 5 shots of rum, vodka, gin, tequila and Triple Sec. Add 1 cup Coke and jigger of bar sours.
Saute beef, onion, celery, salt and pepper. Add noodles, soup and sauce. Mix together and pour into 7 x 11-inch greased dish. Bake at 350° uncovered for 30 minutes. Add cheese on top and cover for 10 minutes.
Grease tube pan; tear one loaf of thawed bread in bite size pieces and arrange on bottom of pan. Sprinkle with 1/2 of pudding mix and cinnamon. Tear up other loaf of bread and arrange pieces the same way. Sprinkle other half of pudding mix and cinnamon. Heat butter and brown sugar until boiling. Pour over rolls. Let rise. Bake at 350° for 30 minutes. Cool 6 minutes. Remove to plate.
Combine and drop in 4x sugar. Put on cookie sheet and press down; put jam or jelly in center. Bake at 375° until done.
Unroll crescent roll dough and place in an ungreased 15 x 10 x 1-inch baking pan. Flatten dough to fit pan, sealing seams and perforations. Bake at 375° for 8 to 10 minutes or until light golden brown; cool. In a small bowl, blend cream cheese and sour cream; spread over crust. Chill 30 minutes.
Break cake into pieces. Spread pieces with raspberry jam. Cook pudding with 1 teaspoon of vanilla according to package directions. Layer into bowl as follows: cake, pudding, fruit and whipped cream. May top with sliced almonds and fresh fruit as sliced strawberries or cherries as garnish.
Add the 1/2 cup sugar to the peaches and boil. Drain peaches. Add 1 1/4 cups sugar to peach juice and boil. Melt 1 stick margarine in a 9 x 12 x 2-inch pan. Sift flour, salt and baking powder. Cut in shortening. Add milk. Stir enough to mix. Roll out on a floured board to 1/8-inch thick. Spread peaches on dough. Roll up like a jelly roll. Slice into 1-inch pieces and lay in buttered dish. Pour sugar and juice over slices. Bake at 400° for 45 minutes, or until brown.
Preheat oven to 350°. Cream Crisco, sugar, eggs and extract. Beat until fluffy. Add flour and baking powder; mix well. Stir in chocolate chips. Place 1 teaspoon of mixture on greased cookie sheet. Bake 8 to 10 minutes, until lightly golden. Makes 3 dozen cookies.
Combine all ingredients, except biscuits, in baking dish. Bake at 350° for 1 hour (cover with foil). Remove covering; place biscuits on top of mixture. Return to oven; bake, uncovered, 12 minutes longer. Serves 5.
Scrape carrots. Cut into quarters (lengthwise), then halves (lengthwise). Cook in hot water and salt, covered. Cook 15 minutes or until tender. Drain. Add herbs and butter.
Dissolve Jell-O in boiling water. Add pineapple and pie filling. Pour into slightly oiled oblong glass dish. Chill until congealed.
Layer ingredients in 9 x 13-inch pan. Spread mayonnaise over top and sprinkle with sugar. Cover and refrigerate overnight. Before serving, top with crumbled bacon, 3 to 4 sliced boiled eggs, 3 sliced tomatoes and sprinkle with grated Parmesan cheese.
Slice cucumbers into 1-inch slices. Slice onion into rings. Slice tomatoes into wedges. Heat margarine in a 12-inch skillet over medium heat. Cook cucumbers and onions about 5 minutes, stirring occasionally, until tender-crisp. Stir in tomatoes. Sprinkle with salt and pepper. Cook, stirring occasionally, just until tomatoes are hot. Sprinkle with dill. Serves 6.
Preheat oven to 375°. Wrap in wax paper in rolls; freeze. Slice thin and bake on greased cookie sheet for 8 to 10 minutes. Do not let brown.
Mix ingredients together. Store in large container. Use 1/3 cup of cocoa mix in a mug. Fill rest of mug with hot water. Stir. You may float a marshmallow on top or Cool Whip.
Soak onion soup in hot water for 1/2 hour. Add Worcestershire sauce. Blend mixture into cream cheese and beat to make smooth paste. Add milk. Beat well again. Serve with vegetable nibblers or crackers.
Beat 1/3 cup sugar into egg yolks. Add salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture coats spoon (almost to a boil). Cool. Beat egg whites until foamy. Gradually add 3 tablespoons sugar and beat into soft peaks. Add to custard and mix thoroughly. Add flavorings and chill 3 to 4 hours. Pour into punch bowl. Dot with "islands" of whipped cream and sprinkle with nutmeg. Makes about 6 to 8 servings. Enjoy!
Roll bread slices flat with a rolling pin. Mix cream cheese, egg yolk and 1/4 cup sugar. Spread a scant tablespoon on each slice; roll up slightly. Mix remaining sugar and cinnamon in a shallow bowl. Brush roll-ups (including ends) with butter; roll in sugar mixture to coat. Place on cookie sheet; refrigerate or freeze at least 2 hours. (To store, freeze up to 2 months.) Heat oven to 400°. Bake roll-ups on cookie sheet 9 to 12 minutes until bottoms are glazed and golden brown. Remove immediately to a wire rack to cool. Cut each diagonally in 3 pieces. Eat warm or cold. Yield: 72 pieces.
Mix ingredients in order given; let stand one hour and mix again. Batter will keep in refrigerator for 2 weeks. Bake in greased cupcake tins at 375° for 25 minutes or microwave in microwavable muffin tin 5 minutes on High (depending on your microwave power.)
Thoroughly combine pumpkin, Sugar Twin, salt and spices. Blend in eggs, milk and evaporated milk. Pour into unbaked pie shell (crimp edges high, filling is generous.) Bake at 400° for 50 minutes or until knife inserted in center comes out clean. Cool. Use 10-inch pie shell if desired.
Beat egg whites until foamy; add cream of tartar. Beat until stiff. Fold in 3/4 cup of sugar; add 1 teaspoon vanilla; add 1/2 cup flour and salt. Fold into mixture. Pour into ungreased angel cake pan.
Mix shortening, 1 1/2 cups sugar and eggs thoroughly. Blend flour, cream of tartar, soda and salt and stir in. Roll dough in 1-inch balls and roll in mixture of cinnamon and sugar. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes. They will puff up a lot at first, then flatten out. Makes about 6 dozen.