HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggs, sweetened condensed milk, vanilla extract, rum extract and salt until thoroughly blended. Gradually beat in milk. Gently fold in whipped cream. Pour into serving cups or punch bowl. Sprinkle with nutmeg.
Wash and drain cranberries. In large bowl, combine sugar and cinnamon. Add cranberries and mix well. Spoon into a 9-inch square pan and cover with foil. Bake at 350° for 45 minutes. Add orange marmalade, lemon juice and walnuts to hot cranberry mixture, stirring well. Store in refrigerator.
Heat oven to 250°. Place popcorn in foil lined pan. In large saucepan, combine sugar, margarine and corn syrup. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes. Remove from heat and stir in soda and vanilla. Pour mixture evenly over popcorn; mix well. Bake at 250° for 30 minutes, stirring twice during baking time. Remove from pan immediately. Cool completely.
Mix it all up in a pot (don't stir). Boil until it's 290° on the candy thermometer. Pour into a square pan thinly and let it cool until hard. After it cools, crack and eat. I hope you enjoy it.
Cream butter and sugar. Add eggs; beat well. Combine flour, baking powder, salt, soda and cinnamon. Add to creamed mixture. Stir in orange juice concentrate, vanilla and peaches.
Remove skin from chicken. Pound between 2 pieces of waxed paper to 1/4-inch thick. Remove waxed paper. In a large bowl, combine stuffing ingredients, the mix, water, butter and raisins. Mix thoroughly. Place 1/3 cup stuffing mix on each chicken breast. Fold ends of chicken over the stuffing. Wrap chicken bundle with 3 slices of bacon. Combine topping ingredients of nuts, orange rind and sugar in pie plate. Roll chicken in nut mixture. Place on baking sheet. Sprinkle with remaining nut mixture. Bake in a 350° oven for 40 to 45 minutes. Makes 8 servings.
Stir potato flakes into hot water until smooth. Blend in butter and milk until well mixed. Add chicken stock base, Beau Monde and nutmeg, blending well. Stir in scallions. Turn into a 2-quart jar, cover tightly and chill overnight. Spoon into small soup cups to serve.
You may use 2 cups fresh blueberries, 1/2 cup sugar and 1/2 cup water. Cook until thick and cool.
Whisk sour cream, soup, green chilies, salsa, cumin and coriander together in a mixing bowl. Saute sausage; drain on a paper towel and crumble. Melt butter in skillet; add eggs and cottage cheese and blend. Add parsley and onion and cook lightly until set. Add 1 tablespoon sauce mixture and the sausage. Remove from heat when set. Preheat oven to 325°.
Cream together margarine, Crisco and sugar. Add 5 eggs (one at	a time). Add alternately dry and liquid ingredients. Add vanilla and lemon flavorings.
Preheat oven to 350 degrees. Cook pasta according to package and drain. Place ground beef, bell pepper and onion in large skillet. Cook and stir over medium heat 6-7 minutes or until beef is no longer pink, drain. Add taco seasoning and amount of water listed on package. Continue cooking according to package directions. Using any cookie cutter, cut shapes out of cheese; set aside. Chop remaining cheese. Combine chopped cheese, macaroni, seasoned meat mixture, chili beans, tomatoes, corn and salt; mix well. Spoon into baking pan. Bake for 30 minutes. Top with cheese shapes; continue baking 1-2 minutes longer or until cheese begins to melt.
Mix and spread on tortillas. Roll up tortilla and wrap in Saran Wrap overnight or at least 6 hours. Cut off in 3/4-inch slices. Serve with salsa sauce.
Cream together all but flour and nuts. Mix in flour and nuts. Form into logs about 1 1/2-inches in diamater; wrap in wax paper and freeze. Slice 1/4-inch thick. Cook at 350° for 7 to 10 minutes. Watch color carefully, after 7 minutes they go from white to burned. Remove from cookie sheet immediately.
Place thinly sliced beef into wok or large skillet; add cooking oil and brown over medium heat. Add all vegetables and stir constantly; cook until all vegetables are tender. Remove from heat. In small saucepan, combine cooking sherry and cornstarch over low heat. Stir until smooth. Stir in soy sauce and all spices. Add sauce to the meat and vegetable mixture over medium to high heat and simmer 5 minutes. Serve immediately.
Dissolve yeast in 1/2 cup warm water. Sift flour, soda, salt, baking powder and sugar together. Cut in shortening with blender or fork. Add yeast and milk to dry mixture. Mix to stiff dough. Knead; pinch off biscuits or roll out. Allow to rise for 10 minutes. Bake at 425°.
Mix melted stick of margarine, graham cracker crumbs and the 2 tablespoons sugar together. Pat firmly in a 9 x 13-inch pan. Bake at 325° for 10 minutes. Cool.
Mix the first 3 ingredients well. Add remaining ingredients; mix until well blended. Bake in a greased and floured 9 x 13-inch pan for 45 minutes at 325°. Sprinkle top with powdered sugar while warm. When center sinks and pulls away from sides of pan, Chewies are done.
Mix all dry ingredients and set aside. Bring all liquid to a boil in a small saucepan. Pour into dry ingredients and mix. Bake in 9 x 13-inch pan at 350°.
Mix together eggs, sugar, oil and vanilla. Sift together flour, soda, cinnamon, salt and baking powder. Add to the batter, mixing thoroughly. Pour into 2 greased and floured loaf pans. Bake in preheated 350° oven for 1 hour. Wrap the warm bread in foil.
Cream margarine, sugar and milk in a 6-quart pan. Put on medium heat. Stir to full boil (soft ball, 230°). Add marshmallow, bits and nuts. Stir. Pour into buttered pan.
Combine all ingredients and mix well.	Pack in greased loaf pan and bake at 375° for 1 hour.
Bone chicken; remove skin and chop into half-inch pieces. Clean scallions; cut crosswise into quarter-inch pieces. Add to chicken. Add sugar, salt, soy sauce, wine, egg white and cornstarch to chicken. Marinate for 30 minutes. Peel cukes. Cut in half lengthwise; scoop out seeds. Sprinkle 1/2 teaspoon salt on cukes. Let sit for 15 to 20 minutes; drain. Cut into half-inch cubes. Smash garlic; chop into rice-size bits. Heat 1 tablespoon oil in wok. Stir-fry cukes for about 1 1/2 minutes; remove. Add 1 tablespoon water to chicken; stir well. Heat 1/4 cup oil and cook garlic for 15 seconds. Add chicken; cook for 1 minute. Add 2 tablespoons soy sauce and stir-fry for 15 to 20 seconds. Return cukes to pan. Stir-fry for 1 to 2 minutes.
Wash scallops and drain. In medium saucepan, cook and stir onion in butter until onion is tender. Add scallops, mushrooms, lemon juice, salt, marjoram, paprika and sherry; simmer, uncovered, exactly 2 minutes. Drain liquid from scallop mixture; set aside.
Dissolve jello in boiling water and add the fruit. Mix well and chill until partially set. Fold in the whipped cream and chill until firm. A Bundt pan makes a pretty mold.
Heat oven to 450°. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for about 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
In small bowl, combine flour, baking soda and salt. In large bowl, beat margarine and peanut butter until well blended. Beat in sugars until blended. Beat in egg and vanilla. Gradually beat in flour mixture until well mixed. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated 375° oven for 10 minutes or until lightly browned. Remove from oven and quickly press star firmly into top of each cookie (cookies will crack around edges). Remove to wire rack to cool completely.
Combine first four ingredients. Stir in pecans and mix well. Spread pecans evenly in a shallow baking pan. Bake at 300° for 30 minutes, stirring frequently. Drain on paper towels. Sprinkle with salt, if desired. Yield: 4 cups.
Mix filling ingredients in order. Pour into pie shell. Bake in a preheated 425° oven for 15 minutes; then reduce heat to 350° and continue baking for 45 minutes or until a knife blade comes out clean. Double this recipe for 2 pies.
When thoroughly mixed, place into prepared pan. On top of mixture, add 1 tablespoon butter in small pats or 2 bacon slices cut in half. Bake around 1 hour or until brown. Serve hot or cold. Serves 4.
Spread noodles in well- greased casserole. Top noodles with cottage cheese, sour cream, cream cheese and chives. Cover with remaining ingredients. Bake in preheated 350° oven for 45 minutes.
Mix first eight ingredients and put in unbaked pie shell. Bake in 450° oven for 10 minutes, then reduce temperature to about 375° for 20 minutes.
Mix sausage and cheese. Mix in Bisquick thoroughly. Make balls; roll them into bite-size balls. Bake on ungreased cookie sheet at 350° for 15 to 20 minutes. (Dough may be mixed and frozen ahead.)
Scald milk. Stir in sugar, salt and margarine; cool to lukewarm. Sprinkle yeast into warm water. Add cooled milk mixture, eggs and 2 cups of flour; beat until smooth. Stir in enough remaining flour to make dough.
Beat the egg yolks until creamy; set aside. Heat the milk in a double boiler to boiling. Combine the egg yolks, sugar, peanut butter, cornstarch and salt. Stir gradually into the milk and cook in the double boiler, stirring constantly until thick. Pour into the pie shell and refrigerate until chilled.
Crumble yeast in sour cream. Beat the egg yolks. Add cream, then mix with flour mixture. Knead ingredients to form a ball. Roll out in circles; fill with a nut filling. Bake 8 minutes in 350° oven. Brush with egg yolk and return to oven to bake 10 minutes more.
Chop up cooked chicken. Stir together with remaining ingredients. Spoon mixture evenly into 2 lightly greased 8-inch square baking dishes. Wrap one dish in heavy-duty foil and freeze. Bake remaining casserole at 350° for 55 minutes or until thoroughly heated. Yield: 4 servings per casserole.
Cream butter, sugar and salt and mix well. Stir in walnuts. Pour into pie crust. Bake in 450° oven for 10 minutes, then lower temperature to 355° and bake until firm.
Combine over hot (not boiling) water, sweetened milk and mint chocolate morsels. Stir until morsels are melted and mixture is smooth. In large bowl, combine marshmallows and nuts. Add chocolate mixture; mix well. Spread into foil-lined 9-inch square pan. Chill until firm, about 20 minutes.
Drain pineapple from juice. Make a thick syrup of juice and 1 cup sugar. Roll out tart crust and spread thin layer of pineapple; sprinkle with dry sugar. Fold tart and fry slowly until golden brown. Place on platter and cover with pineapple syrup.
Drain fruit and boil juice with sugar and egg. Pour over cooked orzo noodles. Let stand overnight. Next day, add fruit and Cool Whip. Very good.
Unfold pie crust according to package directions. Place in a 9-inch quiche dish or glass pie plate. Flute edge; press with the tines of a fork, if desired. Prebake according to package directions. Remove from oven. Sprinkle with 1/2 cup of the Mozzarella cheese. Cool on a wire rack.
Dissolve sugar in the bourbon. Crush mint against the inside of 10 ounce glass. Pack glass with crushed ice, add sweetened bourbon, stir, top with mint. Relax and enjoy.
Cut bread in 1-inch slices almost down to the bottom crust, but not through it. Soften the butter and mix well with garlic. Spread between bread slices. Spread any remaining butter on top of the loaves. Bake in a 375° oven until brown and crisp (10 to 12 minutes). Serves 8.
Pour dressing over chicken; coat well. Cover. Refrigerate at least 30 minutes. Heat broiler (not necessary to heat gas broiler). Place chicken on greased rack of broiler pan. Broil 5 to 7 inches from heat for 10 to 12 minutes, turning once.
Cut up dates. Dissolve soda in a little of the hot water, then pour all of hot water over dates. Add butter and stir well. Add sugar, flour, nuts and last, add egg, slightly beaten. Pour in greased tin and bake. This batter will be thin. Bake in a 350° oven for 35 minutes.
Place chopped apples in bowl; sprinkle with lemon juice. Add marshmallows, celery, walnuts and enough mayonnaise to moisten; toss lightly. Serve in lettuce cups; top with apple wedges.
Cream sugar, oleo, and Crisco. Add eggs; beat well. Add flour, milk (3/4 cup milk and 1/4 cup water to make 1 cup) and flavoring; add nuts and cherries. Grease and flour tube pan. Start in cold oven. Turn temperature to 300°. Bake 1 hour and 45 minutes.
Mix up cake in sheet pan. After cake cools, cut in half. Crumble half of cake in bottom of punch bowl. Divide ingredients in half and layer over cake. Add second half of cake, crumbled. Repeat second half of ingredients. Top with last half of Cool Whip. Sprinkle with nuts or coconut and whole cherries if desired.
Melt white chocolate in double boiler over gently boiling water, stirring continually. When melted, add peanuts and peanut butter. Pour into pan and cool one hour. Cut into squares.
Boil together until thick 7-Up, sugar and cornstarch. Add Jell-O and boil 1 more minute. Let cool. Put sliced strawberries in crust and pour syrup mixture over strawberries.
Preheat oven to 350°. Grease and flour two 9 x 5-inch loaf pans. In medium bowl, mix strawberries, eggs and oil. In large bowl, mix remaining ingredients. Add wet ingredients to dry ingredients and mix just until blended. Pour into pans. Bake 1 hour or until toothpick comes out clean.
Stir peanuts, sugar and salt; add syrup in 1 1/2 quart glass bowl. Microwave on High 7 to 8 minutes; stir well after 4 minutes. At end of 8 minutes, add butter and vanilla. Blend well. Return to microwave and cook on High 1 or 2 minutes more. Remove from oven and add baking soda. Stir until light and foamy. Pour immediately on greased cookie sheet. Cool 30 to 60 minutes. Break into pieces and store in airtight container.
Combine butter, oats and boiling water in large mixing bowl. Let stand 20 minutes. Add brown sugar, white sugar and 2 unbeaten eggs. Mix well.
Bake crust as directed; let cool. Mix together all ingredients, except sugar. Add sugar to suit taste. Pour into pie shell. Let set in refrigerator to thicken.
Spray 3 tart muffin tins with Pam. Slice and quarter icebox cookies according to directions on package. Drop one-quarter chunk into each tart opening. Bake at 350° for 8 to 10 minutes. While cookies are baking, peel the papers off the Reese's peanut butter cups. (Chill these before using.) As soon as the cookies are removed from oven, put a Reese's cup in each cookie. Leave in pan until cool and then place in freezer until chilled. Remove from pan. Keep refrigerated or in freezer until serving time.
Mix together. Freeze for three days. When ready to serve, thaw 3 hours then add 2 liters of 7-UP or Sprite.
Melt butterscotch chips in bowl in microwave. Stir in noodles. Add peanuts. Drop by teaspoon on wax paper. Let stand until cool, about 20 minutes. Yields 4 dozen.
Mix all ingredients together except dressing mix and margarine. Pour into casserole dish. Sprinkle desired dressing mix over top of casserole. Melt margarine and dribble over top of casserole. Bake at 350° uncovered for about 40 to 45 minutes.
Preheat oven to 350°. Mix first 5 ingredients in bowl; pour into melted buttered pan. Sprinkle Cheddar cheese to top. Bake 30 to 40 minutes.
Clean steaks and place in shallow pan. Mix all other ingredients. Pour over steaks and refrigerate for 2 hours. Place steaks on greased (Pam) broiler pan. Cook 4 to 5 inches from heat for 8 minutes. Turn, baste and cook 5 minutes longer. Top with slivered almonds and thin lemon slices. Serves 4.
Mix sugars, vegetable oil, and peanut butter. Add eggs and vanilla. Sift in flour, salt and baking soda. Mix until well blended. Form into 1-inch balls. Press with thumb. Bake at 400° for 8 to 15 minutes. (All ovens are different)
Cut cabbage in 4 pieces. Wrap 1 bacon strip around each quarter or a pat of butter. Season and wrap in foil. Place on grill about 10 minutes. Turn over and cook about 10 minutes more.
Put crushed corn flakes cereal into shallow dish or pan. Set aside. In a small mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth.
Preheat oven to 375°. Brown ground beef and onion together in skillet. Drain fat. Add spaghetti sauce mix and tomato sauce. Simmer gently to let flavors combine for 10 minutes.
Combine dry ingredients. Cut in butter and cheese. Add pimentos, milk; drop dough the size of an egg on greased cookie sheet. Bake at 375° for 10 to 15 minutes. Garlic powder can be used.
Mix cream cheese, sour cream, dressing and lemon juice well. Add shrimp. Chill for at least 1 hour. Serve on crackers.
Mix and sift dry ingredients; add apples, eggs and melted butter. Stir until well blended. Bake in an 8-inch greased pan for 45 minutes at 350°.
In blender, combine cottage cheese, eggs, milk, paprika and salt. Line 10-inch pie shell with caraway seed and your favorite shredded cheese. Pour in cottage cheese mixture. Bake in 450° oven on lowest rack for 10 minutes. Reduce heat to 350° and bake 20 to 25 minutes longer or until done when knife inserted in center comes out clean.
Combine 2 cups flour, the sugar, salt, baking soda and yeast in	large bowl. Heat buttermilk, water and margarine until warm and add to the dry ingredients. Beat with electric mixer on medium speed for 2 minutes. Add 1 cup flour and beat on high speed for	another 2 minutes. Add 3 or more cups of flour to make a soft dough. Knead about 5 minutes. Put in greased bowl; cover and let rise until double. Punch down and shape into 2 loaves. Cover and let rise. Bake at 350° for 35 to 45 minutes.
Spread apples in a 9 x 9-inch baking pan. Cut butter into remaining ingredients until the mixture resembles coarse crumbs. Sprinkle over apples. Bake at 375° for 30 to 35 minutes or until apples are tender and topping is golden. Serve warm. Yields 5 to 6 servings.
Beat eggs 4 to 5 minutes. Stir flour, salt and baking powder together. Add to eggs and mix well. Fold in Jack cheese, cottage cheese and chilies. Pour into greased 13 x 9 x 2-inch pan and bake in 350° oven for 40 minutes. Let stand 10 minutes before cutting. Can be served warm or cold.
Beat sugar and eggs. Add 1/2 cup of buttermilk and 1 cup coconut. Melt 3/4 stick butter. Add flavoring last. Pour into pie crust. Bake at 350° for 35 minutes or until brown. Makes 1 pie.
Cook rice following package directions. When done, stir in margarine and soup (do not add water to soup). In casserole dish, layer rice, corn and cheese. Repeat, ending with cheese on top. Bake in 350° oven for 25 to 30 minutes or in microwave on High for 7 minutes and allow to stand for 10 to 15 minutes before serving.
Combine juices and mix well. Pour over ice in punch bowl and add ginger ale. Garnish with maraschino cherries. Makes 25 punch cup servings.
Heat 1 tablespoon of oil in wok or large skillet. Add broccoli, sugar and salt. Stir-fry for 3 minutes or until broccoli is tender/crisp. Add remaining oil, mushrooms, onions and nutmeg; stir-fry until added vegetables are tender-crisp, about 1 to 2 minutes. Sprinkle on cashews. Makes 6 servings.
Saute onion; add ground beef and cook until color changes; drain off fat. Stir in 1/2 can tomato sauce and remaining ingredients and set aside. Cut green peppers in half lengthwise; remove core and seeds. Place peppers, hollow side up, in shallow casserole dish. Spoon beef mixture into pepper halves. Spoon remaining tomato sauce over peppers. Heat, covered loosely, with wax paper for 19 to 22 minutes or until peppers change color and become tender. Cover stuffed peppers with cheese (optional). Yields 6 servings.
Cook pasta to al dente and drain. In large skillet, melt butter over medium-high heat and saute shrimp for 2 to 3 minutes or until shrimp are firm and opaque. Remove shrimp; set aside. Add tomatoes and mushrooms to skillet and saute for 5 minutes. Stir in brandy, basil, salt and pepper. Add cream and cook until sauce is reduced by 1/3, about 5 to 7 minutes. Stir in Parmesan. Reduce heat to low and add shrimp to sauce. Stir for 1 to 2 minutes to heat shrimp. In heated serving dish, pour sauce over warm pasta, toss gently and serve.
Salt and pepper chicken pieces on all sides. Mix soy sauce, ketchup, mustard, wine and honey in an oblong dish. Add chicken and turn to coat well. Let stand at room temperature 2 hours, turning occasionally, or refrigerate overnight. Reserve marinade. Preheat grill, then turn to low and cook for 50 to 60 minutes with lid closed. Brush with marinade and turn chicken while it's cooking.
Cream margarine and sugars. Add oil, eggs and vanilla; mix. Mix dry ingredients and stir into sugar mixture. Chill at least 2 hours. Place 1-inch balls on ungreased cookie sheet. Flatten with glass dipped in sugar. (I color my sugar with food coloring.) Bake at 350° for 9 to 12 minutes until bottom is golden brown.
In a large kettle, cook the potatoes, carrots and celery in water until tender (approximately 20 minutes). Drain, reserving liquid. Set vegetables aside. In the same kettle, saute onion in butter until transparent. Stir in flour, salt and pepper. Gradually add milk, stirring constantly, until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved liquid until soup is desired consistency.
In large bowl, add the brown sugar, butter and flour. Mix as you would for pie dough. Take out 3/4 cup and set aside. To the large bowl, add the egg, cottage cheese, milk and baking soda. Beat on high speed. Stir in your favorite flavoring such as rum or vanilla. Pour into a 7 x 10 loaf pan and sprinkle the saved 3/4 cup of crumb mixture on top. Bake in a preheated oven at 350° for 35 minutes. Fast and easy.
In large skillet, cook onion in margarine until tender. Add fish, lemon juice, oregano, zucchini and mushrooms; cover and simmer 10 minutes. Top with tomato and cheese; cover and simmer 2 minutes or until cheese melts. Serve immediately. Serves 4.
Butter a 9 x 13-inch glass pan. Beat egg whites and cream of tartar, adding sugar a little at a time, until stiff peaks form. Add vanilla, nuts and crushed soda crackers. Mix well. Place into pan and bake at 350° for 30 minutes. Cool. Add Cool Whip making high peaks, and then add the cherries. Refrigerate any leftovers. Makes 8 large servings.
Fry and drain bacon. Mix the chopped onions, bacon and A.1. sauce into the green beans. Heat 10 minutes.
Cream all ingredients except chocolate chips. Add chocolate chips. Bake on ungreased cookie sheet at 375° for 6 minutes.
Mix in order given. Pour in unbaked pie shell. Bake at 325° for 45 to 50 minutes.
Cream the cream cheese, flour and margarine together. Shape into little balls. Press in very small muffin tins. Mix together brown sugar, egg, butter, salt, vanilla and nuts. Fill the crust with this mixture. Bake at 375° for 20 minutes. Makes 3 dozen.
Cut and arrange cookie dough on pizza pan, smoothing dough evenly over pan. Bake at 350° for 15 minutes. Sprinkle confectioners sugar over crust. Blend the cream cheese and whipped topping; spread over cooled cookie crust. Arrange fruit over cheese mixture. Sprinkle pecans over fruit. Pour Orange Sauce over top. Makes 10 to 12 servings.
Mix together flour, sugar and cinnamon. Mix together eggs, oil, vanilla and orange juice and add to flour mixture. Add remaining ingredients to mixture. Bake at 325° for 1 1/2 hours in a well-greased and floured tube pan. When cool, remove and punch holes with a drinking straw in top of cake. Pour Buttermilk Sauce over cake slowly.
Mix first 4 ingredients; set aside. Beat margarine and peanut butter until smooth. Beat in sugars until blended, then eggs and vanilla. Add flour mixture. Shape into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Flatten slightly with fork. Bake at 350° for 12 minutes. Makes 6 dozen.
Beat cheese together with 1/4	cup of the mayonnaise, minced onion, mustard and pepper sauce until well mixed. Cook macaroni according to package directions. Drain. Stir cheese mixture together with the hot macaroni. Let cool. Combine all other ingredients. Stir together with macaroni mixture.
Cook chicken until real tender. Save the broth to prepare the dressing except for 1/2 cup. Pull all chicken meat from bone. Put 1 layer of dressing, then 2 chicken breasts and 1 can of soup. Repeat and sprinkle the top with dry mix. Bake at 350° for 45 minutes.