HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add sugar, cornstarch and salt to egg yolks. Pour scalded milk into this. Return to double boiler. Stir and cook until thickened. Add the butter, coconut and vanilla. Pour into a pie pan lined with pastry. Bake. Top with meringue.
Makes a 9 x 13 pan, thin layer, or double use the next size pan or have it thicker. Takes about 15 minutes to mix and bake for 1 hour.
In medium saucepan, heat oil. Add onion, green pepper and garlic. Saut until tender; add mushrooms. Saut 2 minutes; add tomato sauce and seasoning; heat to boiling. Reduce heat; simmer 15 to 20 minutes, stirring occasionally.
In a small bowl, proof yeast in 1/4 cup chicken broth for 10 minutes. Into a large bowl, sift together the whole wheat flour and salt. Add cheese, onion, rosemary, dill and marjoram and toss. In another bowl, combine milk, the yeast mixture, chicken stock or broth, 1 egg and honey; when well combined, add to flour mixture, stirring until the dough is well blended. Gradually add all-purpose flour and blend the dough until it forms a ball. Turn the dough out onto a floured surface and knead it, adding more flour if it is too sticky, for 10 minutes, or until it is smooth and elastic. Form the dough into a ball; put it in a buttered bowl and turn it to coat it with the butter.
Combine in blender or processor until smooth and slightly thickened. Makes 14 oz. (Same amount as can of Eagle Brand milk.)
In a large skillet, cook meat, onion and green pepper until meat is browned and vegetables are tender. (Electric skillet at 350°.) Drain off fat. Stir in tomatoes, beans, tomato sauce, water, chili powder, salt and bay leaf. Bring to a boil, then add macaroni. Cover and reduce heat to low (220°). Simmer, stirring frequently, until macaroni is cooked (about 10 to 15 minutes). Remove the bay leaf before serving. Serves 6.
Combine turkey, celery, grapes and mayonnaise. Season to taste with salt and pepper. Toss lightly. Serve on greens and trim with small bunch of grapes. Or serve in avocado halves brushed with lemon juice. Makes 6 servings.
Wash and cut cauliflower into bite-size pieces. Add green onions and radishes. Mix garlic and cheese dressing according to package directions, then add mayonnaise, sour cream and caraway to it. Blend well and pour over cauliflower and mix together.
Mix all ingredients together. Spray a loaf pan with nonstick spray. Bake at 350° for 35 to 40 minutes. Serves 16.
Heat oven to 350°. Grease and flour 9 x 5 x 3-inch loaf pan. In large bowl, combine all ingredients except nuts. Pour into prepared pan. Sprinkle nuts on top. Bake 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Wrap tightly in foil. Cool completely.
Mix first four ingredients. Spread mixture on muffin halves. Place under broiler until lightly toasted. Makes 12 large portions. Can be halved to make 24 portions or quartered for bite-sized portions.
Mix pretzels, margarine and 1/2 cup sugar. Spread in 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Mix cream cheese, 1 cup sugar and Cool Whip until smooth. Spread on pretzel layer. Heat pineapple juice. Add gelatin and strawberries (still frozen). When thickened, pour on top of second layer. Chill. When firm, serve in pan.
Melt margarine in an average size dish (approximately 9 x 12 inches). Add milk to flour and sugar. Mix these three ingredients thoroughly and add to melted margarine. Add peaches and do not stir. Bake at 375° for approximately 40 minutes or until browning is noted. This is excellent served while warm. For extra flavor, top with whipped cream or vanilla ice cream.
Preheat oven to 425. In 2 1/2 quart shallow casserole, toss beef with flour, then bake uncovered for 20 minutes, stirring halfway. Reduce heat to 350. Add carrots, tomatoes, and bay leaf. Blend soup mix with red wine and combine with other ingredients. Bake uncovered 1 1/2 hours or until beef is tender. Stir in mushrooms and bake covered an additional 10 minutes. Remove bay leaf. Serve over hot noodles.
Beat butter and sugar until creamy. Add 1 egg at a time. Sift dry ingredients and add, alternating with sour cream. Grease pan with shortening, then flour. Bake 1 hour and 20 to 30 minutes at 325° to 350°.
Melt oleo. Combine dry ingredients and add to oleo. Stir until well blended. Remove from heat. Combine remaining ingredients and gradually stir into butter mixture. Return to heat. Stir until thick and smooth. Enough for 2 chickens.
Mix egg yolks, lemon juice and Eagle Brand milk together in bowl. Pour into crust.
Mix together all ingredients. Put in greased and floured cake pan. Bake at 350° until done. Frost with Cream Cheese Frosting.
Dissolve gelatine in 1/2 cup cold water. Add 1 cup warm water (not boiling) and cream cheese until fluffy. Add sugar, mayonnaise and gelatine to cream cheese. Add pineapple, nuts and marshmallows; mix well. Put into 10 to 12 individual molds.
Pour milk into bowl. Add pudding and beat with whisk and let stand 5 minutes. Add pumpkin, spices and 2 cups Cool Whip. Spoon into crust and chill 4 hours.
Cook meat in a little oil with onion and pepper until meat is brown and done. Stir in remaining ingredients and cook 5 minutes.
Foil line 9 x 13-inch pan; this helps in cleanup. Preheat oven to 350°. Pour milk in bowl large enough for chicken to fit in; set aside. Mix all other ingredients, except chicken, in large Ziploc. Dip chicken in milk, then shake in bag. Place in 9 x 13-inch pan and bake at 350° for 1 hour.
Combine first six ingredients. Stir in eggs and sour cream. Knead briefly and shape into a ball. Place on greased cookie sheet. Use a sharp knife to cut an "X" onto top or spoon into greased Bundt pan. Bake at 400° for 1 hour or until brown and knife comes out clean.
Preheat the oven to 350° in a medium-sized bowl, combine crushed graham crackers and the butter. Using your fingers, press the crumb mixture into the bottom of a 9- or 10-inch springform pan, forming the crust. In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sugar, vanilla and 1 egg until smooth and creamy. Add the remaining 3 eggs and the sour cream an beat until well combined. Add the heavy cream and beat for 2 to 3 minutes, or until well blended. Pour over the crust and bake for 35 to 40 minutes, or until firm. Turn off the oven and open the door for 1 minute allowing the temperature to drop. Close the door and allow the cake to sit in the oven for 15 minutes. Remove the cake from the oven, cover with aluminum foil and chill for at least 6 hours, or overnight, before serving.
Cut the steak into thin strips, 2 x 1/4 x 1/4-inch. Cut the bamboo shoots into thin strips. Slice the water chestnuts. Cut the onion into 8ths. Slice the celery and carrot diagonally. Cut large mushrooms in half. Mix together the ginger, sherry, sugar, soy sauce and cornstarch. Heat the oil in a frying pan with the garlic. Saute garlic until browned, then remove. Cook the beef strips until they change color, stirring constantly. Add the soy sauce mixture, stock, vegetables and seasonings. Bring to the boil, stirring and simmer for 5 minutes.
Cook carrots in salted water 15 minutes. Mix sugar, cornstarch, salt, ginger, orange juice and butter and pour over carrots. Cook, stirring occasionally for about 8 minutes. Yields 4 servings.
In a small bowl, combine the yogurt, cream cheese, ginger and cinnamon until well blended. Cover and refrigerate for at least 1 hour. Serve with fruit. Yield: 3/4 cup.
Combine first 5 ingredients. Combine egg, buttermilk and butter, slowly stir into dry ingredients (pancake batter will be very thick). For each pancake spoon about 1/4 cup batter into a very hot skillet with moderate oil. Turn pancakes when tops are covered with bubbles and edges are brown. Serve with syrup.
Blend in bowl the flour, salt, 2 tablespoons cocoa, baking powder and sugar. Stir in milk and chopped nuts. Spread in a 9-inch pan.
In blender, add pieces of zucchini to the egg until all mixed. Add spices and pancake mix until mixture sufficiently thickened for pancake batter. Drop spoonfuls into hot oil 1-inch deep in frying pan. Turn once when brown. Good to eat with syrup.
Mix all ingredients together and roll into small balls. Mash balls down lightly with fork on a greased cookie sheet. Bake at 325° until very lightly browned.
Make topping first. Mix the box of frozen strawberries, 4 tablespoons sugar and cornstarch. Cook until bubbly. Cool in refrigerator for 2 hours.
Sift flour, salt, cream of tartar and soda together. Set aside. Mix sugar and oleo together. Beat until smooth. Add eggs, beating after each addition, then add vanilla. Add small amount of flour mixture, beating until smooth until all flour is used. Roll into small balls and drop from teaspoon onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Yield: About 8 dozen.
Melt butter. Bring cream and milk to a boil in a large pan. Mix rest of ingredients except cornstarch together and add to boiling mixture. Mix with whisk. Burns easy. Thicken with cornstarch. Serve over hot fettucine.
Heat water and butter; add vanilla and chocolate. Add confectioners sugar; beat until of spreading consistency.
Brown ground beef in saucepan; stir until crumbly and drain. Add spaghetti sauce, water and seasonings; mix well. Simmer for 10 minutes. Mix cottage cheese, Mozzarella cheese, eggs and half the Parmesan cheese in bowl. Layer 1 cup sauce, 3 uncooked noodles, 1 1/2 cups sauce and half the cheese mixture in a 9 x 13-inch glass baking dish. Repeat layers.
Combine and mix all ingredients well. Cover and chill several hours or overnight. Keeps well refrigerated. Makes 3 cups.
Bake cake mix as directed for about 15 minutes. Cool thoroughly. Mix cream cheese and 1/2 cup milk. Add remaining milk and pudding. Mix well. Pour over cake. Pour pineapple on top and then top with Cool Whip, nuts and garnish with cherries. Refrigerate.
Sort and wash 2 cups bean mix. Place in a Dutch oven. Cover with water 2 inches above beans. Soak overnight. Drain beans. Add 2 quarts water and next 3 ingredients. Cover and bring to a boil. Reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Remove ham hock from soup. Remove meat from bone. Chop meat and return to soup.
*To make this recipe lower in fat grams, I spray my pan with Pam and use fat-free bread crumbs, using no margarine at all.
Put butter in baking dish and put in 350° oven to melt. Make batter of sugar, flour, baking powder, salt and milk. When mixed, pour over butter (do not stir). Empty can of peaches (drained) on top of batter. (Do not stir.) Bake 1 hour at 350°. Good with ice cream.
Boil all ingredients for 15 minutes. Let stand for 12 hours and strain. Serve hot.
Wrap 1/3 slice of cheese and 1/3 slice bacon around Tater Tot. Serve with toothpicks. Bake until done.
Heat oven to 375°. Beat together margarine and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices. Add to margarine mixture and mix well. Stir in oats. Drop by rounded tablespoon onto ungreased cookie sheet. Bake 7 to 8 minutes.
Mix flour and milk. Add to other mixture (except butter). Dot with butter. Bake at 350° for about 30 minutes or until firm and browned.
Drain fruit. Mix rest of ingredients and stir in fruit. Chill for several hours or overnight.
Mix together 1 cup sugar and peanut butter until crumbly. Put more than 1/3 in bottom of pie shell. Save rest to go on top.
Soften cheese. Add mayo. Blend in lemon juice, onion juice and Worcestershire on a tray. Form mixture into a flat circle 1-inch high. Press parsley into sides and spread caviar on top (in middle) around top edge. Spread onions, then eggs. Cover with plastic wrap and refrigerate. Serve with Melba rounds.
Sift flour, baking powder, soda and salt together; set aside. Work shortening until soft and smooth. Gradually add sugar and mix again. Stir in honey, unbeaten egg and nuts. Blend in sifted dry ingredients. Divide dough in half and shape each half into a roll. Wrap each roll in wax paper and place in refrigerator overnight.
Preheat oven to 350°. Brown ground beef and onion. Stir in tomato sauce, beans and seasoning. Pour into 9 x 13-inch pan. Break taco shells in half at fold. Place shells, rounded side up, along the sides of casserole and top with cheese. Bake 15 minutes. Sprinkle with reserved taco shells and bake 5 minutes longer. Top with lettuce and tomatoes just before serving. Pass sour cream and taco sauce.
Beat egg yolks; add other ingredients and cook in double boiler until partly thickened. Put in unbaked pie shell and bake until thick. Beat egg whites for meringue. Sprinkle coconut on top and brown.
Preheat oven to 350°. Grease 9 x 5 x 3-inch bread pan. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine white flour, baking soda and salt. Stir in wheat flour. Fold in bananas, vanilla and chocolate chips. Pour mixture into pan. Bake 50 to 60 minutes or until toothpick comes out clean. Makes 1 loaf.
Mix all ingredients together and pour into unbaked crust. Bake at 425° for 10 minutes, then at 350° for 35 minutes.
Cook broccoli as directed on package. Saute onion in butter until transparent. Add this along with Cheez Whiz and broccoli. Beat eggs and add to mixture.
Mix ground beef, onions, crackers and	egg. Place in meat loaf pan. Cook in oven at 350° for 15 minutes. Prepare sauce with celery soup and milk mixture.	Pour mixture over meat loaf. Cook meat loaf and sauce for 30 minutes or until done. Makes 8 servings.
Combine sausage, biscuit mix and grated cheese. Shape into cocktail size meatballs. Place in baking pan and bake at 300° until lightly brown, about 25 minutes or less. These freeze well.
Combine all the ingredients except beets. Heat to boiling, the add the beets. Cover and simmer 5 minutes; chill.
In large soup pot, heat vegetable oil. Add onions, garlic, salt, pepper and thyme. Stir until onions are softened. Add broth and water. Bring to a boil and stir in potatoes. Reduce heat and simmer until potatoes are fork-tender. Meanwhile, trim ends and tough stalks off broccoli. Cut flowerets and stalks of broccoli into 1-inch pieces. Add to pot and cook until broccoli is tender. Puree soup in a blender (for creamy soup). Return to pot and add lemon juice.
Combine the cream cheese, powdered sugar, milk, peanut butter and Cool Whip with mixer. Drizzle syrup in bottom of crusts. Pour mixture into pie shells. Dribble syrup over top. Freeze.
Combine flour and sugar in a mixing bowl. Work in butter until the dough is the consistency of short crust. Sprinkle board with rice flour. Turn dough onto a board and knead until smooth. Cut into portions and shape into rounds. This amount will make 4 small rounds. Place on grease-proof paper in a baking tin. Prick with a fork. Put in oven at 350°. When the cakes begin to color (from 20 to 30 minutes), lower the heat. Allow to cool in the tin.
Cream softened cream cheese and add sugar and mix well. Stir in Cool Whip. Cut up bananas and line bottom of pie crust. Add cheese/Whip mixture over banana. Spread gently the blueberry pie filling over the cheese/Whip mixture. Serve with a dollop of Cool Whip. This is delicious!!
Combine all ingredients in a large bowl. Toss well. Sprinkle with ground pepper.
Heat soup. Dissolve gelatin in cold water. Add to soup. Add cream cheese and beat smooth. Add remaining ingredients. Pour into 5-cup mold. Refrigerate until firm. Serve with crackers.
Cream together sugar, Crisco and butter. Add eggs, one at a time, stirring after each. Add flour, milk and lemon flavoring. Pour into greased and floured Bundt pan. Place in cold oven. Now turn oven to 350° and bake for 1 1/2 hours. Depending on your oven, you may need to bake less time. Watch for the top of the cake to get golden brown, and a knife inserted into middle comes out clean. Invert onto a plate and cool out of pan. No icing needed.
Cut bacon up into small pieces. Chop up onion. Brown 1 pound hamburger with bacon and onion. Add pork and beans, molasses, catsup, and dry mustard. Mix and pour into casserole or baking dish. Bake at 375° for 1/2 hour.
Let yeast dissolve in water. Add salt, sugar and oil. Stir in 2 cups of flour. Knead in 1 more cup of flour (will be soft dough). Return to bowl; cover. Let rise, about 1 hour. Knead and shape into loaf. Place in loaf pan and let rise until double. Bake at 350° for 35 to 40 minutes.
In saucepan, saute pepperoni and onion over medium heat while stirring for 3 to 4 minutes. Reduce heat and add flour with whisk to form a roux. Whisk in broth. Simmer sauce 2 minutes while continually stirring. Whisk in Cheddar cheese, stirring until cheese is melted and sauce is smooth.
Heat soup, cool slightly and add gelatin. Add all ingredients together and mix well by hand. Chill in mold.
In a large mixing bowl stir together flour, sugars, baking powder, salt and cinnamon. In another bowl combine mashed bananas, milk, peanut butter, oil, vanilla and egg. Add to flour mixture, stirring just until combined. Stir in chocolate pieces. Pour batter into two greased 8 x 4 x 2 inch loaf pans. Bake in 350° oven for 50-55 minutes or until wooden toothpick in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool thoroughly. Wrap and store overnight before serving. To serve, frost with peanut butter frosting. If desired, top with crushed peanuts and miniature semi-sweet chocolate pieces.
Cook beef until brown. Cook rice according to package directions. Mix rice, tomatoes and soup. Add meat to bottom of dish. Add rice mixture to top of this. Stir in just a little meat. Add Cheddar cheese to top. Microwave until cheese melts. Serve on lettuce, also with Doritos.
Grate ginger or cut into fine strips. Heat a large frying pan and add butter, 2 1/2 tablespoons ginger, the mustard seeds and cashews. Saut for 2 minutes. Add precooked pasta (use a kind with ridges), coconut and cilantro. Saut over medium heat until hot. Set aside; keep warm. Heat a large frying pan and add oil and 1 1/2 tablespoons ginger. Saut 30 seconds. Add shrimp (use large precooked ones), scallions and lime juice. Saut until hot. Add salt and pepper to taste. Serve over hot pasta and garnish with lime wedges and cilantro.
*Can substitute 2 (8 ounce) cans of tomato sauce for the can of tomatoes.
Heat beans (and meat, if used) in saucepan. Pour into large salad bowl. Add chips, cheese, olives, lettuce and tomato. Pour salad dressing over the top. Toss just before serving.
Combine sugar, syrup, milk and peanuts and cook in saucepan until a few drops of mixture forms in a soft ball when dropped in cold water. Take off heat, add butter, vanilla and coloring. Beat until creamy. Drop by spoonfuls on wax paper or foil. Let cool. Yield: 25 to 30 patties.
Mix cheese, crab and garlic. Place fingertip amount on each wonton. Seal with water. Fry lightly in oil until lightly browned. Can reheat. Bake at 350° for 5 min. Makes about 50 wontons.
Mix with meat, onion and celery. Bake at 300° for 2 hours. Will be thick.
Mix flour, butter and 2 Tbsp. sugar; pat into a 9 x 13-inch pan. Mix apples, sugar and cinnamon. Add onto crust.
To prepare; Sprinkle bottom of casserole dish (8 x 8) with part of cracker crumbs. Layer asparagus, grated cheese, and roasted almonds, alternating each. After dish is filled pour 1 cup of milk on one side of dish. Bake at 350 degrees for 1 hour.
Heat oven to 350°. In a small bowl, mix margarine, flour and nuts together and spread in 9 X 13 pan. Bake about 15 minutes. Cool completely. In medium bowl, mix cream cheese and powdered sugar together. Fold in whipped topping. Spread onto cooled crust. Prepare pudding with milk and spread onto creamed cheese mixture. Top all with whipped topping. Chill until serving.
Mix all together. Pour into gallon container. Finish filling up with milk. Put in freezer and freeze.
Look rice, do not wash. Put in bottom of casserole dish. Cover with soup, making sure all rice is covered. Melt butter in pan and cut up onion. Add hamburger and simmer until it is crumbly. Pour over soup and rice. Cover and bake about 1 1/2 hours at 250°.
Drain and rinse shrimp. Combine first 7 ingredients. Toss to mix. Serve with dressing. Yields 4 servings.
Mix eggs, milk, salt and pepper. Break up bread into small pieces; let bread dry out slightly. Add bread to milk mixture. Add raw meat and mix thoroughly. Form small balls. Cook vinegar, brown sugar, dry mustard, water and salt and pepper until melted and blended together. Pour over balls which have been placed in 9 x 13-inch pan. Bake at 350° for approximately 45 minutes to 1 hour, or until lightly browned; turn occasionally. Save sauce; reheat in serving dish. Serve with long toothpicks.
Mix all ingredients together; chill a few minutes. Form into 2 balls; let set overnight, then chop another cup of pecans and roll or pat the pecans on the ball.
Mix well all the ingredients and spoon into mini cupcake pans sprayed with Pam. Bake at 325° for 15 to 20 minutes.
Heat milk to boiling over moderate heat. Quickly stir in vanilla pudding mix and bring to a boil. Remove from heat. Stir in cinnamon dissolved in vanilla, sugar, currants and pineapple or favorite preserves. Stir in cooked rice and blend. Chill. Top with whipped cream.
Boil chicken. Remove from broth. Bone chicken. While boning chicken, add rice to broth. Cook until rice is almost done. Add mixed vegetables and chicken. Simmer until vegetables and rice are done. Salt and pepper to taste.
Saute onions in margarine or oil. Add fish, water, pepper seeds with salt and pepper to taste. Cover pan and simmer until fish is tender and flaky. Serve over rice.
Cut up potatoes to fry. Put in a hot skillet with 1/4-inch oil. Cook 15 to 20 minutes. Do not allow to become crispy. While potatoes cook, cut up other vegetables (amounts to your desire). Add to potatoes along with salt and pepper to taste. Cook until tender, stirring occasionally.
Peel, pit and mash the avocados in a medium-size glass or wooden bowl. Add the lemon juice, salt and pepper. Set aside. Combine the sour cream, mayonnaise and taco seasonings in a bowl. Set aside. To assemble the dish, spread the bean dip on a shallow serving platter, a glass pie plate or a casserole. Top with the avocado mixture, then the sour cream mixture. Sprinkle with the chopped onions, tomatoes and olives. Cover the whole top with shredded cheese. Serve chilled or at room temperature with tortilla chips.
Brown hamburger; add onions, peppers, tomatoes and tomato sauce from mix. Simmer 15 minutes. Roll crust in oblong dish. Layer 1 package cheese and 1 layer of meat. Add other package of cheese and sprinkle with can of cheese that is in mix. Bake at 425° for 20 to 25 minutes.
Mix all the dry ingredients together, then add the beaten eggs and wine vinegar. Blend well.
Melt together chips and shortening in a double boiler or microwave. Pour half into a buttered 8 x 8-inch pan. Cool. Melt caramels with butter and water. Add nuts and pour over cooled chocolate mixture in pan. Cool again. Top with remaining melted chocolate mixture. Keep refrigerated until serving time.
Remove bones and skin from chicken and shred, this should yield about two to three cups of chicken meat. Line bottom of casserole dish, baking dish or bread pan with tortillas, cover but only one tortilla thick. Divide ingredients into three units. Then layer chicken, cheese, seasonings, green chilies and sour cream. Spread the sour cream around so it covers the layer, repeat until you have three layers. Bake at 325° for one hour or until the top is lightly brown and it is bubbling. Serve with green salad, salsa and bread of choice.