HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour and sugar. Pour in milk and stir. Add butter. Cook on low heat. Beat egg yolks. Pour in mixture. Stir while cooking and cook until almost done. Add vanilla and coconut to mixture. Remove from heat. Pour slightly thickened mixture into baked pie crust. Top with beaten egg whites and sugar. Sprinkle coconut on top. Bake for 10 minutes at 450°.
Mix eggs, brown sugar, vanilla and oil, then add cinnamon, flour, baking soda and salt. Add to apples and nut mixture. Bake 1 hour at 350°. Use a 9 x 13-inch glass Pyrex dish.
Put egg yolks with 1/3 of the butter in top of double boiler. Keep water in the bottom hot but not boiling. Stir eggs and butter constantly until butter melts adding more butter a little at a time and stirring each time until it melts. As soon as the mixture is thick remove from heat and stir in rest of ingredients. Serve at once.
Mix cake mix and Jell-O thoroughly; add oil and water. Blend well and add eggs, one at a time. Beat according to package (cake mix) directions. Fold in coconut, nuts and thawed, drained strawberries. Pour batter into tube (greased and floured) or 13 x 9-inch pan. Bake according to cake mix directions at 350° (maybe less).
Mix all together and put in casserole or 9 x 13-inch pan. Bake 1 hour at 350°.
Combine the cheese, flour, salt and cayenne pepper. Using your hands, gently stir in egg whites. Pat the mixture into small balls and roll them in cracker crumbs. Heat oil in skillet. When hot, put the balls in the pan without crowding them. Cover over medium-high heat, turning so all sides become golden brown. Drain on paper towels.
Place chicken breasts in one layer in a shallow baking pan. Mix together all other ingredients. Pour sauce over chicken. Cover with foil. Refrigerate. Spoon sauce over chicken a couple of times.
Combine first 4 ingredients in large Dutch oven. Bring to boil; cover and reduce heat. Simmer 2 hours or until meat is tender. Remove meat from broth; cool. Skin, bone and chop chicken. Skim off and discard fat from broth. Measure broth and return 3 quarts to Dutch oven. Add chopped meats and remaining ingredients. Bring to boil; reduce heat. Simmer, uncovered 4 hours, stirring frequently. Add additional broth or water if necessary. Remove red pepper. Double for after the game.
Put brown sugar, milk and butter in saucepan and simmer slowly for about 3 minutes and cool. Add powdered sugar and stir until creamy.
Mix together flour, sugar and salt. Beat till stiff egg whites. Fold in dry ingredients, vanilla and coconut. Drop on greased sheet. Bake at 325° for 20-25 mins. If doubled, will make approx. 40.
Melt the chocolate bits and shortening in a saucepan over low heat. Stir until smooth. Dip animal crackers into chocolate and lift with a fork. Place on waxed paper to harden.
Fry ground beef with sliced onions; pour off excess oil (do not overcook). Stir in chili mix. Stir in tomatoes, chop or cut tomatoes before adding. Add tomato paste (about 2/3 can). Add jalapeno peppers (split into halves or quarters). Add kidney beans juice and all. Add water to thin out (your choice as to density). Let simmer about 1 hour.
Mix all ingredients well. Shape into patties. Cook at 325° on cookie sheet for 1/2 hour. Turn; cook 1/2 hour until brown.
Mix all at once. Pour in 10 x 14-inch greased pan. Bake 30 minutes at 375°.
Chop washed broccoli and drain on paper towels. Add onions. Crumble bacon. Reserve 1/4 cup and add to broccoli. Add Ranch dressing and mix well. Top with remaining bacon bits.
Mix pudding mix and milk. Add Cool Whip. Layer cookies, bananas, pudding and repeat.
Scald milk. Add sugar and salt; cool to lukewarm. Dissolve yeast in lukewarm water and add to milk. Add half of flour and beat until smooth. Add melted shortening and remaining flour or enough to make easy handled dough. Knead quickly and lightly until smooth and elastic. Place dough in greased bowl, cover and set in a warm place. Let rise until double in bulk, divide into 4 equal portions and shape into loaves. Place in greased loaf pans. Bake in 425° oven for 15 minutes, then reduce heat to 350° for 30 minutes longer.
Cook broccoli until barely tender. Drain and put in casserole dish. Melt the 1/2 cup butter and add the flour. Remove from heat and add bouillon. Gradually add milk. Return to heat and cook until smooth and boiling. Pour over broccoli. Heat the 3/4 cup water and 6 tablespoons butter. Add the stuffing and walnuts. Sprinkle over broccoli and bake at 400° for 20 to 30 minutes.
Combine the first 3 ingredients. Place on bottom of a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes until lightly browned. Cool.
Simmer onion in oil. Add tomatoes, paste, sauce and water; simmer. Do not burn on bottom. Simmer 1 hour or more. Parboil sausages slowly to get some fat out, about 20 minutes. Drain and add sausages to spaghetti sauce. Heat for 30 minutes at a slow simmer. Serve with spaghetti.
Mix and scald sugar and milk. Stir other ingredients into hot milk and cook until thickened and smooth. After mixture has cooled, add sliced bananas.
Stir together berries and 1/2 cup sugar. Melt margarine in casserole dish. Mix flour, baking powder, salt and rest of sugar. Add milk and mix well. Pour batter into dish with margarine. Do not mix. Put berries and sugar over batter; do not mix. Bake 50 minutes in preheated 350° oven.
Trim and wash cauliflower and break into small flowerets. Combine all ingredients. Toss lightly and chill well.
Combine half and half with Worcestershire powder. Dip scallops in milk mixture and roll in bread crumbs. Fry in hot oil for 3 to 5 minutes.
Boil chicken until tender. Remove skin and bones. Cut into bite sized pieces. Reserve 2 cups of cooking broth. Saute onion in butter until just heated thoroughly. Add to onion the chili peppers. Then add and heat chicken broth and soups. Stir until smooth and heated. Into large bowl, tear tortillas into bites sized pieces; stir in chicken pieces, soup mixture and 1 cup Cheddar cheese. Pour into baking dish and top with 1/2 cup Cheddar cheese and crushed nachos (if desired). Bake at 350° for 45 to 50 minutes.
Mix all together. Bake 1 hour and 20 minutes in large tube pan, greased and floured, at 350°.
Mix all ingredients together and pour into a 2-quart casserole dish. Bake 35 to 40 minutes at 300°.
Melt together the bitter chocolate with the stick of butter. Mix the eggs, sugar, flour, vanilla and coffee. Blend the mixture with the chocolate and butter. Sprinkle with chopped nuts or marshmallow bits, M&M's or other small edible bits. Bake about 20 minutes in a 350° oven in an 8 x 14-inch pan. Test with toothpick for slight moistness. Refrigerate immediately. (This keeps them moist.) Can be frozen.
Cut bacon in small pieces and fry slowly to a golden brown in a large saucepan. Add onion and cook slowly without browning for 5 minutes. Add corn, potatoes and tomatoes in alternate layers. Sprinkle with salt, sugar and pepper, then add water. Cook slowly until potatoes are tender. Remove from heat and stir milk in slowly. Serves 6 to 8.
Dissolve jello in boiling water. Add strawberries and stir until thawed. Add bananas and nuts. Pour 1/2 mixture into long dish and put in refrigerator until firm. Combine pineapple and Cool Whip and spread on layer. Top with remaining mixture. Refrigerate until firm.
Crumble Blue cheese and mix well with finely grated Cheddar cheese and cream cheese, chopped parsley and grated onion. Shape into a ball. Wrap and refrigerate until firm. Reshape ball and roll in dry roasted peanuts or pecans.
Cream 1 stick of butter and 1 cup of sugar. Add eggs, flour, chocolate syrup and nuts; mix well. Pour into greased and floured pan and bake at 325 degrees for 30 minutes. Top with frosting when cool.
Fry bacon crisp in large skillet. Pour off drippings. Cover bottom of skillet with oil. Saute pepper and onion just until tender. Meanwhile, cook rice according to directions. Pour rice over onion and pepper. Add crumbled bacon and soy sauce. Stir slightly to mix. You can add cabbage, carrots, ham, chicken or hamburger meat.
Combine all ingredients in mixer and beat until mixed well, approximately 2 minutes. Pour into two 9-inch cake pans that have been greased and floured. Bake at 325° for 35 minutes. Cool before icing with cream cheese frosting.
Cream butter until light and fluffy, then gradually add oil, beating continuously. Beat in honey, strawberries and orange rind (if desired). Store in a covered container in the refrigerator for up to one week. Serve on toast, muffins, biscuits or other warm homemade breads.
Preheat oven to 350°. Grease two 9 x 5-inch loaf pans. Mix all dry ingredients thoroughly. Add remaining ingredients and mix just until blended. Turn batter into pans. Bake about 1 hour or until toothpick inserted in center comes out clean. Clean in pans 10 minutes; remove from pans and cool completely.
Mash bananas until smooth and mush. Mix in order given. Pour into greased and floured loaf pan. Push batter to side (low in center). Bake in moderate oven at 350° for 45 minutes.
Combine crab meat, olives, cheese and onion. Add mixture of mayonnaise and lemon juice; add seasonings. Fill buttered buns with mixture; wrap each in foil. Bake at 350° for 25 to 30 minutes.
Grind dates with a little flour to keep from sticking; walnuts help, too. Fold in egg whites, stiffly beaten, last. Bake at 350° for 10 minutes.
In a large saucepan, melt butter and saute onion, celery and apples for 5 minutes. Stir in curry and flour. Gradually stir in chicken broth, cream of coconut and half and half. Stir over moderate heat until sauce bubbles and thickens. Stir in chicken and season to taste with salt and pepper. Serve over rice.
Whip cream to soft peaks; add sugar. Fold in half and half and vanilla. Add snow and beat. Cover and place in freezer.
Place chicken on a rack in roasting pan. Season with salt and pepper and 1 1/2 teaspoons oregano. Arrange potatoes around chicken; sprinkle with salt, pepper and oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan bottom. Bake at 350° for 2 to 2 1/2 hours. Baste with juices while baking.
Heat oven to 350°. Combine sugar, cinnamon, allspice and ginger. Add scalded milk slowly to eggs; mix well. Add sugar-spice mixture and butter or margarine; stir until sugar dissolves. Combine bread cubes and raisins in buttered 1 1/2-quart casserole. Pour custard mixture over bread cubes. Place casserole in pan of water. Bake 1 hour or until a knife inserted in center comes out clean.
Heat 1 cup of the water to boiling; dissolve instant coffee in water. Stir in remaining water, dry milk, sugar and salt. Refrigerate until chilled 3 to 4 hours. Place softened ice cream in punch bowl. Pour chilled coffee mixture on ice cream. Swirl ice cream throughout coffee mixture. Beat whipping cream in chilled mixing bowl until very soft peaks from. Top chocolate mocha punch with mounds of whipped cream. Sprinkle nutmeg over the mounds of whipped cream.
Melt 1 stick butter. Crush 1 package Oreos (save some out). Pour butter over cookies in bowl and mix. Press mixture into 9 x 13-inch pan. Slice carton of ice cream and layer over cookie dough. Pour 1 jar caramel ice cream topping over ice cream. Top with Cool Whip and garnish with leftover Oreos.
Saute onions in butter. Layer half of onions and butter in casserole dish. Cover with half of crackers and sprinkle with Parmesan cheese. Repeat layering. Bake at 350° for 15 minutes.
Mix all ingredients together. Cover and freeze. Serve frozen. Keeps well in refrigerator.
Mix sugar and milk in a large, heavy saucepan. Slowly bring to rolling boil and boil for 8 minutes. Then move the saucepan off the heat and add the butter, chocolate chips and marshmallows. Mix only until the chips and the marshmallows are melted. Add the vanilla and nuts and blend. Spread the mixture in a large ungreased pan and let it cool.
Combine aid, sugar, water and pineapple juice. Just before serving, add ginger ale. Pour the entire mixture over ice cream.
Preheat oven to 350°. Melt chocolate. Grease and flour 2 large loaf pans. Sift the dry ingredients and set aside. Beat eggs; add sugar, oil and chocolate. Stir. Add the sifted dry ingredients and zucchini, then add the nuts. Pour into 2 large loaf pans. Bake at 350° for 1 hour.
Brown ground beef and drain grease off. Add Manwich and simmer about 15 minutes. While waiting for beef and sauce to simmer, make instant mashed potatoes. Add beef mixture into a casserole dish or pan. Add corn on top of beef mixture, then add instant potatoes on top of corn, then top with grated cheese.
Combine all ingredients in large mixer bowl. Blend well, then beat at medium speed of electric mixer for 4 minutes. Pour into greased and floured 8 x 4 inch loaf pans. Bake at 350 degrees for 50 to 55 minutes or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. Do not underbake. Cool in pan 15 minutes. Remove from pan and finish cooling on racks.
Note: If you desire to spice it up, add 1/4 cup pepper juice.
Mix all ingredients and bake at 350° for 90 minutes, or until potatoes are done.
Cream the sugar, shortening, salt and nutmeg. Add eggs and ice water; work in flour. Roll out on floured board; cut in desired shape. Bake at 375° for 10 to 15 minutes. May be sprinkled with sugar while still warm, if desired.
Mix all ingredients in medium-sized bowl. Pour into a lightly greased 1-quart casserole and bake at 350° for 30 minutes. Yield: 4 to 6 servings.
Heat pineapple juice and lime jello. Put pineapple, cottage cheese and marshmallows in big bowl. Cool lime jello and pour over pineapple mixture. Add whipped cream. Sets quickly.
Cook beans until mushy. Dice potatoes, carrots and onions. Add salt, pepper and tomato soup. Add small amount evaporated milk to thicken and cook until vegetables are cooked.
By hand mix dry ingredients and blend into beer. Pour into well greased loaf pan. Bake at 375° (350° if glass) for 1 hour. Serve warm.
Melt butter and let cool. Mix with cake mix and 1 egg. Press into 9 x 13-inch pan or Pyrex.
Mix all ingredients and spread into serving dish or 9 x 13-inch or larger pizza pan. Top with shredded lettuce, grated Cheddar cheese and chopped tomatoes. Chill for at least 1 hour. Serve with tortilla chips.
Combine juices and coriander in large pitcher or punch bowl. Just before serving add club soda and stir. Garnish with orange slices and cranberries.
Mix all ingredients together. Put in 2 greased and floured cake pans. Bake at 375° for 25 to 30 minutes.
Mix together first 5 ingredients. Place in 9 x 13-inch pan. Top with finely crushed crackers and melted oleo. Bake at 375° until cheese melts and mixture is bubbly. Serve warm.
Beat butter lightly. Add part of sugar and mix until smooth. Add remaining sugar and beat until smooth and fluffy. Add eggs, one at a time, beating well after each addition. Stir in flavoring. Add dry ingredients alternately with sour cream. Bake at 325° in greased and floured Bundt or tube pan for 1/2 hour. Reduce heat to 300° and cook 45 to 50 minutes or until cake is done. Cool cake 5 minutes before removing from pan.
Lightly oil a 9 x 13-inch baking pan. Stir together sugar, oil, margarine and eggs. Mix in nuts and vanilla. Stir together flour, baking soda and salt; add to sugar mixture. Pour into prepared pan. Bake in 350° oven about 25 to 35 minutes (until browned and knife comes out clean). Cut into 32 pieces.
Cook sugar, Karo, water and salt to 234°. Add roasted peanuts. Cook to 260°. Then add butter. Cook to 300°. Last of all, add vanilla and soda. Stir rapidly; pour on tray until cool.
Combine all ingredients in a blender and blend until smooth. Chill and serve with raw vegetables.
Mix flour and baking soda. Cream butter, sugars, vanilla. Add eggs, gradually add flour mixture then stir in chips and nuts. Batter will be stiff. Drop onto ungreased cookie sheet and bake at 375 degrees for 8-10 minutes. For chocolate lovers, use Chocolate flavored instant pudding.
Cook on medium heat in saucepan until thick. Pour on cake while hot, then place in oven broiler until brown, 2 to 3 minutes.
Cut potatoes in 1/2-inch cubes. Cover with water; heat to boiling. Reduce heat and simmer 10 minutes until tender. Drain and cool. Slice cabbage. Toss potatoes, cabbage and remaining ingredients. Cover and refrigerate.
Brown onion in olive oil. Brown and drain hamburger. Add remaining ingredients and simmer for 1 hour.
Combine all ingredients in a food processor or blender. Blend until creamy. Refrigerate, covered. Will keep for weeks. Yields 2 1/2 cups.
Mix together the mayonnaise and sugar in a small bowl and set aside. Layer the first 6 items in order listed, then spread mayonnaise mixture over top, sealing edges. Sprinkle cheese and bacon bits over the top. Refrigerate and let sit overnight.
About 45 minutes before serving time, in a Dutch oven over medium heat in hot oil, cook onion, green pepper and garlic until tender, about 5 minutes. Add tomatoes and their liquid, wine, parsley, salt, basil and oregano. Reduce heat to low; cover and simmer for 15 minutes. Increase heat to medium. Add crab and clams; cook for 10 minutes, stirring constantly. Add fillet pieces and shrimp. Continue cooking for 5 more minutes or until fish flakes easily when tested with a fork and shrimp are tender. Serve immediately in soup bowls. Makes 6 to 8 servings.
On top of stove, combine soup and consomme; bring to a boil. Add soy sauce. Pour in egg and stir constantly for 2 minutes, until egg separates into shreds. Pour and serve.
Combine all ingredients, except chicken. Mix the night before; let sit out to allow sugar to dissolve. Needs to be at room temperature.
Peel potatoes; cut in slices 3/4-inch thick. Place in baking dish (single layer is best). Mix sugar and flour; spread over potatoes. Heat water and margarine. Add vanilla. Pour over sugar and potatoes. Bake at 350° until potatoes are tender (about 20 to 30 minutes).
Mix together cream cheese, powdered sugar and Cool Whip. Spread over the baked crust. Top with blueberry pie filling.
Cream butter; gradually add 3/4 cup sugar, beating well at medium speed of an electric mixer. Add egg and lemon rind, beating well. Combine flour, baking powder and salt; stir well. Add to creamed mixture, mixing well. Stir in zucchini and walnuts. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 350° for 10 minutes. Remove to wire racks. Combine confectioners sugar and lemon juice; stir well. Drizzle over warm cookies; let cool completely.
Beat eggs well, but not to the creamy stage. Add sugar; mix well. Add grated rind and juice of lemons. Mix well and last, add real cream; mix. Pour into unbaked pie shell and bake until golden brown at 350°.
Mix all ingredients together. Place in a lightly greased, large, heavy cast-iron skillet. Bake at 400° for 30 minutes or until browned.
Prepare brownie mix according to directions, using 1 egg method. Put in pan. Mix other ingredients and sprinkle over top of brownie mix. Bake 25 to 30 minutes.
Brown onion and pepper in margarine. Cook limas until tender; drain. Add peppers, onions and celery soup. Place in a greased casserole dish and cover with bread crumbs and cheese. Bake at 350° for 20 minutes.
Blend dry ingredients. Cut in shortening until coarse like peas. Make a well in the center. Pour in 1/2 cup of milk; toss or mix. Add egg with rest of milk. Mix lightly with a fork. Roll or pat to 1/2 or 3/4-inch. Bake at 400° for 12 to 15 minutes.
Preheat oven to 350°. Cream the butter, cheese and sugar until fluffy. Add the eggs, one at a time, beating 3 minutes for each egg. Combine dry ingredients and beat in alternately with the milk and vanilla. Pour into greased and floured tube pan lined with waxed paper. Bake for 1 hour.
Beat eggs until fluffy; put bread in blender, then add apples. Fold in eggs. Bake at 350° for 20 to 25 minutes.
Cream sugar and shortening; add eggs and vanilla. Add dry ingredients. Chill in refrigerator at least 2 hours. Roll in balls the size of walnuts. Roll in mixture of 2 tablespoons cinnamon and 2 tablespoons sugar. Bake on an ungreased cookie sheet for 10 minutes.
Dissolve yeast in lukewarm water. Add salt, sugar, water, shortening and egg. Mix well. Stir in flour, 1/2 cup at a time until smooth. Break off pieces the size of an egg. Roll out 1/4 inch thick on floured surface. Deep-fry in shortening. When brown and crisp, remove and dust with sugar and cinnamon. Recipe makes 20.
Cook macaroni shells until done. Stuff with mixture of cottage cheese, Mozzarella cheese, Parmesan, eggs, spinach, salt and pepper. Cover with Prego sauce. Cook at 350° for 20 to 30 minutes.
Arrange chicken parts (or 4 breasts) in 12 x 8-inch baking dish, bone side down, thicker portions toward edges of dish. Top with 1 cup sliced fresh mushrooms. Stir 1/2 teaspoon dried basil into 2 cups of pasta sauce (onion and garlic is great) and pour over chicken. Cover with waxed paper. Microwave High for 17 minutes or until fork can be inserted in chicken with ease and juices run clear, rearranging pieces once. Serve over cooked pasta. Serves 4.
Mix corn syrup and sugar in saucepan. Bring to a full boil and then add peanut butter. Remove from heat then add vanilla and cornflakes. Stir well and drop by tablespoonful onto greased wax paper.
Mix together first 5 ingredients. In a cup, mix egg, vinegar and water. Add to flour mixture. Makes 5 to 7 crusts. Can be frozen.
Preheat oven to 350°. Bring water to boil. Mix brownie mix, water, oil and egg in large bowl. Pour into greased and floured 12-inch pizza pan. Bake for 25 minutes. Beat cream cheese, sugar, remaining egg and vanilla in small bowl at medium speed until well blended. Pour over brownies. Bake for 15 minutes. Cool. Top with fruit; drizzle with chocolate.
Grind peppers and onions. Pour boiling water over them and let stand 2 hours. Drain and add vinegar, salt, sugar and mustard seed. Cook until tender. Jar and seal.
Mix all ingredients well. Pinch and roll mixture into small balls. Bake at 350° for 20 minutes.
Saute beef, onion and garlic in oil until meat browns. Add rest of ingredients except rice; bring to a boil. Stir in rice. Cover; let stand 5 minutes.
Mix all together for 2 minutes. Put in two loaf pans or one angel food cake pan. Grease the pans very well and dust with a mixture of cinnamon and sugar. Bake at 350° for approximately 40 to 50 minutes, depending on the size of the pans.
Cream sugar and shortening. Add eggs and vanilla; mix well. Mix dry ingredients; add to egg and sugar mixture. Roll in balls and press with a fork. Bake at 375° to 400° until lightly browned.
Wash and dry cucumber and onions. Chop very fine. For each package of cream cheese you use, add cucumber and green onions.
Cream sugar, margarine and shortening in mixer bowl until light and fluffy. Add flour and eggs; beat well. Add flavorings; mix well. Stir in Sun-Drop. Pour into greased and floured tube pan. Bake at 325° for 1 1/4 hours. Cool in pan for several minutes. Invert onto serving plate. Spread frosting over cake. Yield: 16 servings.
Defrost strawberries. Beat eggs in a bowl until fluffy. Add cooking oil, sugar and defrosted strawberries. Sift together flour, cinnamon, soda and salt into mixing bowl. Add strawberry mixture and mix until well blended. Stir in nuts. Pour into 2 greased and floured 9 1/2 x 5 x 3-inch loaf pans. Bake in a 350° oven for 1 hour and 10 minutes or until done, then turn out of pans and cool on racks. Makes 2 loaves.
In a large bowl, add pineapple (with juice) and pudding; mix well. Add fruit cocktail and marshmallows. Fold in Cool Whip. Put in a pretty glass bowl and top with coconut, chopped nuts and cherries.
Chop onion and bell pepper very fine and cook in small amount of water in frying pan (large). Add brown sugar, ketchup, mustard, bacon and beans. Bring mixture to boil. Pour mixture in baking pan and cook in oven at 350° for 45 minutes to one hour.
Mix hot rice, Cheez Whiz and margarine together until cheese melts. Add rest of ingredients. Put into casserole dish. Bake 20 minutes at 350° until brown.
Combine first 5 ingredients in a jar; shake well. Combine cauliflower, onion and olives. Marinate in dressing for 1 hour.
Combine all but nuts and parsley. Chill. Shape into ball and roll in nuts and parsley. Chill again.