HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften gelatin in cold water. In medium saucepan, beat egg yolks; add 1/2 cup of sugar, pumpkin, cream, cinnamon and salt. Cook until custard consistency (about 8 minutes), stirring constantly. Add dissolved gelatin to hot mixture. Cool in refrigerator. Beat egg whites stiff and add 1/2 cup of sugar. When gelatin mixture begins to thicken, fold in egg whites. Pour into baked pie shell. Put in refrigerator. When set, top with whipped cream.
Soften cheese with fork; add clams and enough juice for desired consistency, then add seasonings. Chill overnight.
Heat oven to 275°. Line 2 loaf pans with brown paper (8 1/2 x 4 1/2 x 2 1/2-inch). Mix sugar, molasses and eggs. Beat vigorously with spoon or electric mixer for 2 minutes. Sift together the 2 cups of flour, baking powder, salt and spices and stir in alternately with orange juice. Mix the 1 cup of flour into the fruit and nuts; pour batter over fruit, mixing thoroughly. Pour into prepared pans. Place a pan of water on lower oven rack. Bake cakes 2 1/2 to 3 hours. After baking, let cakes stand 15 minutes before taking from pans. Cool thoroughly on racks before removing paper. Store by wrapping tightly in aluminum foil. Place in covered jar in cool place to ripen.
Combine dry ingredients. Add water in a slow stream for a soft, not sticky dough. Divide and prepare for baking, making thin circles. Bake at 350° until fully dried out.
Gently fold broken cookies into Cool Whip topping. Place in a 9 x 13-inch glass dish. Sprinkle reserved cookie pieces over top. Refrigerate and enjoy.
In top of double boiler melt the butter over direct heat, stirring constantly until smooth. Gradually add the milk and cream, stirring constantly until boiling point is reached. Add salt and pepper and stir. Remove from heat. Drain oysters and add liquid to the milk mixture, mixing well. Place over hot water and cook for 15 minutes. Add the oysters; stir and continue cooking until the oysters curl on the edges. Place a lump of butter in each individual soup bowl and pour in the stew. Dividing the oysters as evenly as possible.
Boil milk on medium heat with rice until rice is cooked. Add sugar. Let cool for ten more minutes.
Separate eggs. Beat egg yolks with 4 tablespoons sugar and add lemon juice. Cook over slow fire to custard stage. Beat the egg whites with 2 tablespoons sugar and add to the hot lemon custard. Whip the evaporated milk into the lemon custard and egg whites.
Make instant pudding as directed. When pudding begins to thicken, add sour cream and vanilla. Layer bananas and wafers in a 9 x 13-inch pan or a large bowl. Spread pudding between layers. Top with Cool Whip and chill. Tastes better if chilled overnight.
Cook the zucchini in boiling salted water until tender. In saucepan, melt 4 tablespoons butter and cook the carrots and onion until done. Remove from heat. Add 1 1/2 cups stuffing, soup and sour cream. Gently stir in zucchini. Turn into casserole bowl. Melt remaining butter and toss with remaining stuffing. Put on top of casserole. Bake at 350° for 30 to 40 minutes. Serves 6 to 8.
Cook rice and place in casserole dish. Cut ham in strips and roll around asparagus tips. Lay on top of rice. Heat cheese and milk together. Pour over rest of ingredients. Place in 350° oven until hot.
Cook eggs and 4 cups milk together until slightly thick. Cool and add remaining ingredients (no sugar is needed). Freeze in ice cream maker. Makes 1 gallon.
Bring to boil water and oleo, beat in flour till well blended. Add eggs one at a time beating well with wooden spoon. DO NOT USE ELECTRIC MIXER. Spread in glass pan. Bake at 400° for 30 minutes. Pat more crust around edge to form crust. Cool completely.
Have cheese at room temperature and mix with other ingredients. Make in small balls, size of a quarter, and bake 10 to 15 minutes at 350°. These freeze well and only need to be heated.
Preheat oven to 350°. Mix together the butter, sugar, eggs, syrup and vanilla. Add oats and blend. Pour into crust and bake about 50 to 55 minutes, until knife comes out clean. Serves 6 to 8.
Heat soup, margarine, mayonnaise, onions and cheese. Add other ingredients. Pour into greased dish. Top with whole Ritz crackers. Bake, covered, 20 minutes at 350°. Remove cover and cook 10 minutes more.
Combine ingredients and place in shallow baking pan. Bake 2 hours at 350°. Serves 6 to 8.
In large saucepan, stir together cream cheese, Parmesan cheese, margarine and milk over low heat until smooth. Add fettuccini. Toss lightly. Makes 4 servings.
Mix together lightly. Gently roll into firm small balls (1 1/2-inch). Set aside. Prepare sauce.
In large bowl, combine broccoli, cauliflower and onion. In small bowl, combine cheese, sugar, salt, basil and mayonnaise. Mix well. Add dressing to vegetables; toss gently. Refrigerate several hours or overnight. Just before serving, add bacon, lettuce, croutons and water chestnuts. Toss lightly. Makes 20 to 24 servings.
Cook meat and onions in little water until done. Add other ingredients then beans. Add enough water to cook on low heat for 30 to 45 minutes before taking off stove.
Brown roast; add onion soup mix and mushroom soup on top of roast. Add water to roast, bake, covered, in 300° to 325° oven for 2 hours before adding potatoes (which have been cut lengthwise) and carrots (which have been cut lengthwise). Finish cooking while at church.
Heat milk. Add butter and pour over crumbs. Mix well. Add to squash. Add cheese and seasonings. Beat eggs until light. Add to mixture. Pour into a baking dish. Bake 20 to 30 minutes in a 350° oven. Buttered crumbs may be placed on top before baking.
Boil ribs for 30 minutes. Combine sauce and pour over ribs. Let marinate for desired time. Bake at 400° for 1 hour.
Whip softened cheese until fluffy. Beat in powdered sugar and peanut butter. Gradually add milk; blend well. Fold in Cool Whip. Turn into pie crust. Freeze until firm. Garnish with nuts.
Cook the noodles as mentioned on the package. Drain and rinse in cold water; drain again and cool the noodles. Bring to a boil 1 cup pineapple juice. Remove from the heat and add the orange Jell-O, stirring to dissolve the gelatin. Then add the rest of the juice and let cool the mixture until it is half taken in Jell-O. Add the noodles, the orange sections and the diced cucumber. Pour in an already buttered 1 1/2-quart mold and refrigerate. To serve, unmold on lettuce. Bon appetit!
Grind vegetables and drain well. Put into large kettle and add other ingredients. Bring to a boil and cook for 30 minutes. Put in hot jars and seal. Makes about 20 pints.
Stir together flour, baking powder, salt, cinnamon, nutmeg and sugar. Set aside. Measure Raisin Bran cereal, applesauce and apple juice concentrate into large mixing bowl. Stir to combine. Let stand 4 minutes or until cereal softens. Add egg and oil to cereal mixture. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray. Bake at 400° about 25 minutes or until golden. Serve warm. Makes 12 muffins.
Put olive oil in heavy skillet and heat garlic until it browns. Remove garlic. Add pieces of veal and brown them quickly. Add consomme and just enough water to cover the meat. Bring to simmering boil; cover, reduce heat slightly and simmer for 2 hours or until meat is tender and falls from bones. If cooked gently, there will be no need to add water. There should be about 3/4 cup of broth left. Add salt and pepper to taste. Add cream and sherry. Boil, uncovered, for about 20 minutes to cook down to "consistency." Good by itself, on noodles or on thin toast.
Thaw spinach and place in colander; squeeze out liquid. Mix all ingredients together in large bowl until well blended. Cover bowl and refrigerate at least 2 hours before serving.
Soften cheese and butter to room temperature. Mix with next 6 ingredients. Add crabmeat or shrimp (flaked). Mix well. Spread on muffins. Place on cookie sheet and freeze. When firm, cut each half muffin into 8 pieces. Place into plastic bags and freeze until needed.
Break up lettuce; put into bowl with onion, tomatoes, olives and cheese, mix. Add tortilla chips broken up and then toss with dressing.
Mix together; divide into freezer tubs. Keep frozen. Place 1 large tablespoon in cup of boiling water; add liquor of your choice. Also good in coffee.
Mix all ingredients together. Pour into 3 buttered and floured cake pans. Bake for 20 to 30 minutes at 300°.
Combine milk and pudding mix in saucepan. Cook over medium heat until mixture begins to boil, stirring constantly. Cook 5 minutes, then add cream cheese. Continue cooking, beating until well blended. Stir in vanilla. Pour into a lightly oiled 1-quart mold or dish. Place wax paper on top. Chill until firm. Unmold (if desired). May be served with Cool Whip and nuts.
Cream sugar, lemon juice and cornstarch. Beat egg yolks, lightly, add to	sugar,	lemon juice and cornstarch mixture. Mix and gradually add to boiling water. Cook until thick, about 4 minutes.	Let cool. Beat egg whites and add sugar gradually and 1/4 teaspoon cream of tartar, until stiff and put on pie crust top. Bake at 425° until brown.
Press cookie dough in a large pizza pan and bake at 375° about 12 minutes or until light brown. Set aside to cool. Mix cream cheese, powdered sugar and vanilla. Spread over cooled crust. Arrange any selected variety of fruit.
Combine ingredients. Cover and chill overnight. Drain before serving. Serve as side dish or relish for bratwurst or burgers. Will keep one week.
Mix and drop by teaspoon on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Place chicken in 11 x 14 x 2-inch dish. Mix water and soup mix; pour over chicken. Add remaining ingredients. Bake at 375° for 30 to 40 minutes.
Tear cake into pieces, place in a large bowl. Mix confectioners sugar with Carnation milk. Add sour cream, mix together. Mix strawberries and glaze. Pour over torn cake and cover with Cool Whip.
Preheat oven to 350°. Melt butter in a large skillet over medium heat. Add onion and thyme. Cook, stirring, until tender. Do not brown. Slice potatoes and toss with parsley, salt and pepper. Heat cream, chicken broth and nutmeg in saucepan to boiling. Spread 1/3 of potatoes in 8-inch square baking dish. Layer with 1/2 the onions, another third of the potatoes, onions, then remaining potatoes. Pour cream broth mixture on top. Cover with foil. Bake 30 minutes. Baste potatoes with cream and bake 30 minutes more.
Cook spaghetti and rinse with tap water. Take 8-inch square baking dish and cover bottom with half of the spaghetti. Pour sauce over	noodles, then	lay cheese (out of a package of 4 long slices in Kraft 6 ounce pack) side by side on top of sauce. This should just fit. Add another layer of spaghetti, sauce and the other 2 pieces of cheese. Cover with foil and bake at 350° for 30 minutes. Serve with meatballs.
Chop meat and onions. Add cream cheese. Mix well. Serve with crackers.
Dissolve yeast in warm water in large mixing bowl; stir in ginger and 1 tablespoon sugar. Let stand in warm place until mixture begins to bubble. Add remaining sugar, oil, milk, salt and 3 cups flour. Beat at medium speed of electric mixer or by hand until smooth. Pour on floured board and knead lightly. Divide dough in 2 balls. Place in greased 1 pound coffee can. Place greased plastic lid on and let dough raise until top pops off.
Place chicken in saucepan, pour over stock and bring to boil. Reduce heat and simmer 20 minutes. Transfer breast to a plate and reserve stock. Remove skin	and bones from chicken, cut meat into small pieces. Beat cream cheese until smooth. Beat in 1/2 cup cream. Stir in onions, add chicken then put aside. Roast and	skin peppers.	Chop and put in blender. Add tomatoes, chilies, coriander and 1/4 cup chicken stock. Blend to puree. Pour in remaining 1 1/2 cups cream, egg, salt and pepper. Blend 10 seconds longer. Preheat oven to 350°. Dip tortillas in sauce, place some chicken mix on top and roll up. Complete for all tortillas. Place side by side in a 9 x 13-inch baking dish. Pour remaining sauce over, then sprinkle with cheese. Bake 15 minutes.
Mix juice from pineapple and Bing cherries with jello. Bring to a boil; when cool, add the Coke. Add fruit when jello begins to set. Crumble package of cream cheese and add it with the nuts to the salad. Chill.
Layer first 6 ingredients in order listed in large salad bowl. Combine salad dressing mix, sour cream and mayo; mix well. Spread over top of salad to edges. Cover tightly and refrigerate several hours or overnight. Toss gently before serving. Makes 12 to 15 servings.
Preheat the oven to 325°. Sift together the flours with the cinnamon, nutmeg and baking soda. Add the oat bran. Then peel, core and coarsely chop the apples. Toss the chopped apples with the oat bran mixture. Mix in the apple juice concentrate, then fill the juice container 1/3 full with water (about 1/2 cup). Add this and mix just enough to moisten. Spoon the batter into nonstick or lightly oil-sprayed muffin tins and bake for 25 minutes.
Cook the broccoli in salted water until tender. Drain. Combine the mayonnaise, soup, cheese and eggs and blend. Pour over broccoli and top with crushed cheese crackers. Bake 20 minutes at 400°. This freezes well. Bake about 10 minute before you freeze.
Mix until well blended. Spoon into lightly greased 1 1/2-quart baking dish. Sprinkle all over with 1 cup soft buttered bread crumbs. Bake at 350° for 10 to 15 minutes.
Combine dry ingredients in large bowl; add mayonnaise, water and vanilla. Beat 3 minutes. Pour into greased pan. Bake at 350° for 45 to 55 minutes. Cool and frost.
Soak chicken in eggs overnight. Shake chicken pieces in Italian bread crumbs. Brown in oil or margarine. Put in casserole dish. Cover top of chicken with Farmers or Monterey Jack cheese. Pour 1 can chicken broth over top. Cover and bake 1 hour at 350°. Enjoy!
Mix sugar, salt and mustard; add onion and vinegar. Pour oil slowly into mixture as you beat at low speed on mixer. Mix well. Add 1 teaspoon celery seed and toss with salad.
Day 1: In glass or plastic bowl, combine 3 cups sugar, 3 cups flour and 3 cups milk. Stir with wooden or plastic spoon. Cover bowl loosely with paper towel. Keep at room temperature.
Soak beans in salt water overnight, then boil until beans are nearly soft. Make a sauce of remaining ingredients. Fill cans 3/4 full of beans. Add liquid and cold pack 2 1/2 hours. Bacon can be added.
Cook macaroni and drain. Melt butter. Blend in flour. Slowly add milk and cook until smooth and thickened. Add salt, pepper and 1 1/2 cups cheese. Pour over macaroni and sprinkle with bread crumbs and remaining cheese. Bake at 350° for 30 minutes.
Mix hash browns, soup, sour cream, onion, 1 stick margarine, cheese, salt and pepper thoroughly. Place into a 9 x 13-inch baking dish. Mix corn flakes and 1/2 stick melted margarine. Spread over potato mixture. Bake 45 minutes at 350°.
Melt margarine in skillet. Add apples and cook slow until golden brown. Add the rest of the ingredients and cook slowly for about 2 minutes. Pour in individual or regular baked crust. Top with whipped topping if desired.
Boil potatoes until done and don't use them until they are cool (may cook them the day before). Dice the potatoes and sprinkle heavily with lemon pepper; add other ingredients. Put in a casserole dish and cook about 30 minutes at 300°. Then sprinkle Parmesan cheese on top and cook a few more minutes. (Use 1 medium potato per person.)
Grease 9 x 13-inch casserole dish. Preheat oven to 275°. Lay chicken in bottom of dish. Mix remaining ingredients in a bowl and then spread over top of chicken.
Mix sugar and cocoa. Cream butter and part of sugar mixture. Blend vanilla, milk and remaining sugar mixture into creamed mixture until desired spreading consistency.
Put sugar in top of double boiler; add bread which has been toasted, buttered and cubed. Add raisins. Beat eggs slightly; add milk and salt. Pour over other ingredients without stirring. Cover and put over bottom of double boiler which is half full of water; cook 1 hour with water gently boiling. Brown sugar makes a sauce. Very good served warm.
Peel mushrooms and dice. Saute 5 minutes in butter. Blend in flour, Accent and salt. Stir in cream and simmer until thick. Add chives and lemon juice. Blend well. Roll bread slices thin. Spread with mixture and roll up. Cut in half and toast on all sides about 20 minutes in 400° oven.
Cover eggs in large pan with water. Bring slowly to a boil; simmer for 20 minutes. Remove from heat and run cold water on them for 2 to 3 minutes. Remove shells immediately. While eggs are cooking, chop the following very, very fine: onion, celery and green olives. Set aside. Cut eggs lengthwise; remove yolks and place in mixing bowl. After you have removed all the yolks, mash with a fork until smooth in texture. Add the following ingredients: horseradish, Worcestershire sauce, mustard, mayonnaise, salt, pepper, garlic powder, onion, celery and olives. Combine all ingredients well with a fork until mixed and smooth. You may need a little more mayonnaise. To put the filling in the egg halves, you may use a large pastry bag with a large open tip or spoon the ingredients into the egg halves. You will have sufficient filling to more than fill the yolk hole. To complete your Heavenly Deviled Eggs, arrange egg halves on a bed of lettuce and sprinkle with paprika. Enjoy!
Combine all ingredients, except corn flakes. Turn into a greased casserole dish. Top with corn flakes. Bake at 350° until potatoes are done. Serves 10 to 12.
Drain and save pineapple juice; melt butter in the microwave and pour into 10-inch round cake pan; stir brown sugar into melted butter. Arrange pineapple slices on top of butter mixture. Put Maraschino cherries in center of slices. Make pound cake mix according to box except use pineapple juice instead of milk. Pour over all in cake pan. Bake 45 - 50 minutes at 350°. Cool 5 minutes, then invert onto a plate. Pineapple slices will then be the topping.
Sift together flour, sugar and salt. Mix well together eggs, soda, buttermilk and vanilla. Melt and mix together margarine, cocoa and 1 cup water. Bring to boil. Pour egg mixture into flour mixture; mix well. Add margarine mixture and mix well. Spray 15 1/2 x 11 x 1 1/2-inch pan with Pam. Pour mixture into pan. Bake at 350° for 20 minutes. One-half cup milk and 1/2 teaspoon vinegar = 1/2 cup buttermilk.)
Heat oven to 350°. In a medium mixing bowl combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted oleo and vanilla; beat until smooth. Pour batter into an 8 x 8 or a 9 x 9 inch pan. In small bowl combine remaining 1/2 cup sugar, brown sugar, and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter; pour hot water over top. Do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spoon sauce from bottom of pan over top. Garnish as desired. 8 or 10 servings. Be sure and do not stir after adding water.
Toss lettuce, tomatoes and peppers in a bowl with desired amount of vinaigrette. Garnish with red onion rings.
Combine sausage, bread crumbs, sage, eggs, onion and parsley and form balls. Brown in skillet and drain.
Remove and discard spinach stems. Rinse leaves well; drain and pat dry. Tear spinach into bite-sized pieces and arrange evenly in salad bowl. Evenly layer cucumber slices, radish, green onion and eggs. Spread dressing over top. Cover; chill up to 24 hours. Just before serving, sprinkle with bacon and peanuts. Yield: 6 servings.
Cut chicken into bite-size pieces. Brown in skillet with 1 tablespoon oil. Cut up chillies and tomatoes and add to chicken. Simmer about 10 or 15 minutes. Serve over yellow rice. Boneless pork chops can be substituted for chicken.
Preheat oven to 350°. Spray baking sheets with nonstick cooking spray. Combine the oats, flour, cinnamon, baking soda and salt in large bowl. In a medium bowl, cream brown sugar and margarine until pale and fluffy. Add apple, egg and vanilla; beat until combined. Add the oats mixture. Stir to blend. Drop the dough by tablespoon onto baking sheets. Flatten with the back of the spoon. Bake until lightly browned, 12 to 15 minutes. Makes about 2 dozen.
Sift flour and measure. Add baking powder and salt. Sift again. Combine with brown sugar. Add melted shortening to beaten eggs and combine with dry ingredients. Add chopped nuts and dates.
Beat cream cheese. Add condensed milk. Add lemon and vanilla. Pour into pie crust and chill.
Mix together flour, salt and baking powder. Add cream and mix until dough follows fork around bowl. Roll out on a lightly floured board to a 6 x 12-inch rectangle. Spread with soft butter and sprinkle with brown sugar. Roll up like jelly roll and cut in 1-inch slices. Arrange in greased round 9-inch pan. Bake at 400° (hot) for 20 to 25 minutes. Invert over serving plate. Serve hot.
Fry ground beef until brown (I add salt, pepper, onion and mushrooms when frying ground beef). Drain off grease. Add sauce. Bring to a slow boil on low heat. Prepare noodles according to directions. Using a medium size casserole dish, place half of noodles on bottom. Place half of ground beef mixture on noodles. Sprinkle half of cheese on top. Add remaining noodles. Top with rest of ground beef and cheese. Heat in oven at 350° about 15 to 20 minutes.
Lightly grease cookie sheet. Cut crescents into 3 diamond shape pieces. Place sausage on crescent and roll up. Place on cookie sheet and bake until golden brown.
Sift all dry ingredients; add the liquids. Mix at medium speed for two minutes. Add the eggs and vanilla. Beat two minutes more. Pour into greased and floured pans. Bake at 325° in two 9-inch pans for 25 to 30 minutes; 9 x 13-inch pan for 50 to 55 minutes.
Chop broccoli; add onion, raisins and cooked bacon. Chill. In a small bowl, mix Miracle Whip, sugar and vinegar. Put on broccoli mix just before serving. You can add slivered almonds if you like.
Mix all together 10 minutes. Cook on 200° for 1/2 hour. Eat it when done. Yum-yum.
Cook chicken; bone and skin. Cook celery and onion in butter until soft. Heat mushroom soup, chicken soup and broth; pour over stuffing, onion and celery and mix. Butter baking dish; place boned chicken. Cover with stuffing. Bake at 350° for 45 minutes or until brown.
Mix together. Mix well. Put into refrigerator for 1 1/2 to 2 hours. Because it's made without milk, it will keep for up to 5 days. No kneading. Bake 15 minutes or until lightly browned at 400°. Makes about 3 dozen rolls.
Combine the first 3 ingredients. Combine and add milk and eggs; mix well. Pour into oblong glass dish. Bake slowly for 25 to 30 minutes in a 350° oven, or until done. Stir from bottom every 5 minutes. It may be the intermittent stirring that produces the luscious custardy consistency.
Clean beans and parboil in cold water with soda. Let come to a rolling boil. Take off immediately; drain and rinse. Put in hot water with salt. Boil until tender. Mix together ketchup, brown sugar and dry mustard. Add to beans and stir in other ingredients. Put strips of bacon on top of beans. Chunks of ham may also be added before baking. Bake at 300° for 1 hour.
Mix all dry ingredients and sift through sifter. Add Wesson oil and sour milk or buttermilk; mix thoroughly. Nuts may be added if desired. Bake in loaf pan at 350°.
Dissolve cherry Jell-O in 1 cup of boiling water. Add 1 can cherry pie filling. Put in serving dish and chill in refrigerator.
Brown together beef, peppers and onion; drain off grease and add salt, pepper, garlic salt and soy sauce to taste; set aside. Bring to a boil 1 cup water; add bouillon cube and rice. Mix well; then add tomatoes with liquid. Mix in beef mixture and tomato sauce. Simmer until done. If too dry, add water a little at a time.
Scald milk in double boiler. Beat eggs until smooth. Mix cornstarch and sugar together. Add to eggs. Stir until smooth. Add to hot milk. Cook until thick. Remove from heat. Stir in butter and coconut. Let cool. Add 1/2 cup Cool Whip to the filling. Garnish with the rest of the Cool Whip and sprinkle top with toasted coconut.