HumbleIntelligence/food-ner-1-Million huggingface dataset:
In double boiler pan, combine sugar, cornstarch and salt. Gradually add milk, mixing well. Cook and stir over medium heat until mixture thickens and boils. Cook 2 minutes longer. Remove from heat; stir small amount of hot mixture into 3 slightly beaten egg yolks. Immediately remove to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat and add butter and vanilla. Pour into cooled, baked 9-inch pie shell. For coconut pie, put 3/4 can coconut in mixture and mix well. Leave out coconut for vanilla cream. Spread meringue on top. Add coconut and bake at 350° for 12 to 15 minutes.
Mix well. If too thick, pour more water in. It should be like pancake mix. Pour in greased long pan and cook on 325° for 30 minutes, then turn boiler on to brown top. Cut in squares.
Mix in order given. Shape into small balls. Press down with fork, first one way and then the other to form squares on top. Bake at 350° for 15 minutes.
Place a layer of finely shredded cabbage in a casserole and season with salt, pepper and butter. Cover with a layer of cracker crumbs. Continue until casserole is full. Finish with a layer of crumbs. Cover with milk which has been preheated. Bake 1 1/2 hours in a slow oven.
Beat egg whites until foamy. Add sugar gradually, beating until shiny and will not pour from bowl. Add egg yolks gradually or all at once to beaten egg whites, mixing constantly. Add flour slowly. Add baking powder. Bake at 350° for 45 to 50 minutes in greased spring-form pan. Check after 30 minutes. When cool, cut in 3 or 4 layers. Cool and set aside, then add vodka to taste.
In a wok, stir fry chicken in the oil until fully cooked. Add green bean stir fry and water, cover and cook 5 to 7 minutes. Stir occasionally. Add prepared stir fry sauce or the homemade mustard sauce: Dissolve bouillon in water and blend in remaining ingredients. After adding either sauce heat through. Makes 3 to 4 servings.
I double and bake in a 9 x 13-inch pan for about 40 minutes at 350°.
Mix ingredients well and freeze overnight in a Pyrex dish or molds. Serves 6.
Fry onions and garlic in fat until soft. Add tomatoes and bay leaf and allow to simmer a little. Throw in meat and fry until brown, stirring frequently. Add remaining ingredients, stir-frying all the time.
Brown bacon in a wok. Set heat control to medium high. Fry bacon until crisp. Remove bacon; place on paper towel, then crumble bacon. With bacon drippings in wok, stir-fry onion for 2 minutes.
Beat eggs. Add sugar, flour, cinnamon and oil. Mix well. Add carrots and pecans; mix. Bake at 350° for 1 hour in greased tube pan. Frost with cream cheese icing.
In a large bowl, beat cream cheese until fluffy. Add confectioners sugar and peanut butter, beating until well blended. Gradually stir in milk. Fold whipped topping in.
Do not allow berries to thaw. Put all ingredients in a blender and blend for 30 seconds or until smooth. Serves 2.
Mix Jell-O according to package directions. Cool. Add Cool Whip and cottage cheese; mix well. Stir occasionally until mixture begins to set.
Mix flour, margarine and nuts together. Spread on bottom of a 13 x 9-inch baking pan. Bake for 15 minutes at 350°. Let cool; mix cream cheese, powdered sugar and 1 cup of whipped topping. Spread over crust. Spoon pudding on top of cream mixture (prepared as per directions). Top with remaining whipped topping. Chill. Serves 8.
Melt butter. Mix together in mixer or by hand peanut butter, sugar, crumbs, melted butter and vanilla. Drop into confectioners sugar in 2-inch balls. Roll in powdered sugar.
Bake or boil chicken and debone, then cut into small pieces. Cook stuffing according to directions on package. Mix first 4 ingredients. Place in 9 x 13-inch pan. Put stuffing on top and bake for one hour at 350°.
Cream the butter and sugar. Add eggs. Sift in dry ingredients. Add soda, dissolved in a little warm water, last. Bake at 350°. Frost with caramel icing with chopped pecans.
Drain fruit; place in casserole. Combine butter, sugar and curry and spoon over fruit. Bake at 325° one hour, covered. Refrigerate overnight. Before serving, bake at 350° for 30 minutes; uncover and serve.
Cut meat across the grain into 1/2-inch strips, about 1 1/2 inches long. Melt butter in large skillet. Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet. In same skillet, cook meat until light brown. Reserving 1/3 cup of the broth, stir in remaining broth, ketchup, garlic and salt. Cover and simmer 15 minutes. Blend reserved broth and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat. Serve over noodles. Serves 4.
Sprinkle cheese over bottom of pie shell. Top with crabmeat, sprinkle with green onions. Combine eggs, cream, salt, lemon peel, mustard and mace. Pour over crabmeat. Top with sliced almonds. Bake in slow (325°) oven about 45 minutes or until set. Remove from oven and let set 10 minutes. Serves 6.
Mix all together and top with crushed cheese crackers and butter. Bake till golden brown. 350° about 40 minutes. Can be doubled for a large group.
Mix stuffing, water, milk, margarine, salad dressing and beaten eggs. Add chicken. Place this in a 9 x 13-inch pan and spread the cream of chicken soup over the top. Bake for 1 hour at 350°.
Combine milk, sugar, Bisquick, eggs, butter and vanilla in the blender. Cover and blend on low speed for 3 minutes. Pour into a greased 9-inch pie pan. Let stand about 5 minutes. Sprinkle with coconut. Bake at 350° for about 40 minutes, until knife inserted comes out clean.
Remove core and blemished cabbage leaves. Place cabbage in large microwave casserole. Add some water. Cover with plastic wrap and cook on High (max power) 6 minutes or less until outer leaves are softened. Separate leaves and remove and re-cook cabbage until desired amount is done. Combine all ingredients except tomato sauce thoroughly. Place mixture onto 6 to 8 large cabbage leaves and wrap tightly. Line bottom of large casserole with leftover cabbage. Place cabbage rolls on top. Dot with butter and cover with tomato sauce.
Combine sugar,	water and Karo syrup in a heavy, large saucepan and boil to the hard-ball stage. Check either by the cold water	method	or use a candy thermometer. Remove from heat. Add raw peanuts and salt. Mixture will be quite thick. Return to fire and boil to golden brown and the nuts smell done. Take from the fire.	Add baking soda and vanilla. Pour out on	a buttered pan. When thoroughly cooled, crack into pieces and serve.
Combine eggs, flour, salt and milk; beat until smooth. Let stand 30 minutes. For each crepe, pour 1/4 cup batter onto hot, lightly greased skillet. Cook on one side only. Heat oven to 350°. Fry bacon until crisp; drain, reserving 2 tablespoons bacon fat. Crumble bacon. Cook onion and green pepper in fat until tender. Add bacon, mushrooms and 1 1/2 cups cheese. Mix lightly.
Cream butter, cheese and sugar until light and fluffy. Add salt and vanilla and beat well. Add eggs, one at a time, beating well after each addition. Stir in flour. Spoon mixture into greased 10-inch tube pan. Bake at 326° about 1 1/2 hours. Makes 1 (10-inch) cake.
Break 8 crackers in half and place 4 halves across and 4 down in 8 x 8-inch glass baking dish. Sprinkle the chopped nuts evenly over the crackers.
Bake at 350° in 13 x 9-inch greased pan. First, blend eggs, oil and vanilla until foamy. In a separate bowl, mix cinnamon, salt, baking soda, sugar and flour with apples. Mix the foamy mixture and the apple mixture together (the batter will be similar to cookie dough). Bake 45 to 60 minutes, depending on whether you use glass or metal pan.
Dissolve Jell-O in water. Put in the strawberries. Let harden completely. Then mix in whipped cream. Break up the angel food cake into a 10-inch size pan.
Grill chicken with vegetables; add soy sauce, salt and pepper. Serve over a bed of wild rice.
Rub all surfaces of the chicken with olive oil, lemon juice and salt mixture. Place in a large roasting pan and bake at 375° for 30 minutes. Melt butter. Add tomatoes, pepper, oregano and salt to taste. Cook over medium heat in a saucepan for 5 minutes. Pour over chickens. Reduce heat to 350°. Bake chickens for an additional 20 to 30 minutes. Baste frequently. Serve with rice or couscous. Makes 6 to 8 servings.
Sift dry ingredients in bowl. Cut in shortening until like coarse crumbs. Make a well. Add milk all at once. Stir quickly with fork just until dough follows fork around bowl. Turn onto lightly floured surface. Knead gently for 10 to 12 strokes. Roll or pat dough until 1/2-inch thick. Dip 2 1/2-inch biscuit cutter in flour; cut dough straight down. Bake at 450° on ungreased baking sheet for 12 minutes. Makes 10. Top with strawberries.
Combine all ingredients, except raisins, in the top of the double boiler. Cook, covered, for 30 minutes, or until rice is tender and milk is almost absorbed, still stirring often.
Unwrap candy and mix with marshmallow cream. Mix sugar, margarine and evaporated milk; bring to a boil. Boil for 8 minutes. Pour over Kisses and marshmallow cream. Mix well with mixer. Fold in nuts. Drop by teaspoons on wax paper. Let cool completely. Makes about 100 pieces.
Sort and wash pinto beans. Cover with water. Bring to a boil; turn off heat. Let soak 1 hour. Add hamburger meat (raw) to beans; cook over medium heat. Add all other seasonings to taste. Cook until beans are soft. Serve with sliced onions and cornbread.
In large bowl, combine all ingredients except nuts. Mix thoroughly and add the nuts last. Shape into 1-inch balls. Place on ungreased cookie sheet. Bake at 325° for 12 minutes. While warm, roll in confectioners sugar.
Combine first 5 ingredients in large bowl. Add butter and cola and bring to boil. Add to dry mixture. Add buttermilk, eggs and marshmallows. It will be a thin batter. Bake in an ungreased and floured large oblong pan. Bake 45 to 60 minutes in a 350° oven.
In bowl, add flour, salt, cocoa, sugar and baking soda; blend together. In separate bowl, mix cold water, oil, vanilla and vinegar. Add liquid mixture to dry ingredients. Mix together by hand. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Cool.
Mix all together and put in small casserole. Bake at 350° until cheese is "gooey", 20 to 25 minutes. Keep hot to serve with crackers.
Cut cabbage in half. Wash, drain, core and shred. Melt butter or margarine in kettle over low heat. Add shredded cabbage and saute 5 minutes. Add sugar, salt, vinegar and water. Toss until mixed. Cover and cook over low heat for 1 1/2 hours, stirring occasionally. Spoon into dish. Makes 8 to 10 servings.
Boil pineapple and Jell-O. Let cool until semi-congealed. Add Cool Whip and buttermilk. Chill and serve.
Combine vegetable oil, sugar, vanilla and eggs. Sift together the flour, salt, soda and cinnamon. Add apple, walnuts and raisins. Mix all ingredients together and pour into a greased and floured 10-inch Bundt pan. Bake for 1 1/2 hours in a 325° oven. Can be frozen.
Sprinkle seasoning on duck. Mix rest of ingredients, except bacon. Marinate duck for 8 hours. Drain and wrap duck in 3 slices bacon each piece. Broil about 7 minutes each side.
Heat fruit cocktail with juice to boiling. Add jello and mix well. Refrigerate until it begins to congeal. Add buttermilk and Cool Whip. Mix well and refrigerate.
Use in blender only. Put all ingredients in electric blender and mix on high speed for 1 minute. Pour into greased 9-inch pie plate. Bake at 350° for 45 to 50 minutes or until center is firm. The biscuit mix makes your crust and the coconut is the topping.
Mix all ingredients, except nuts together with spoon. Beat with mixer until well blended. Add nuts after mixing. Bake in Bundt pan for 45 minutes at 350°. Cool and glaze.
Soak beans in cold water overnight. Drain and cook them, covered, with the diced onions, in about 6 cups of fresh cold water. Simmer slowly for about 2 hours. Add butter or bacon drippings and salt. Simmer one more hour, but remove from heat when they are soft. More salt may be added, and the bean broth should be thick. Serve hot. Makes 8 to 10 servings.
Mix first 5 ingredients. Form in patties. Fry in oil. Blend last 5 ingredients together and cook until thickened. Pour over patties.
Pour 1/4 to 1/2-inch vegetable oil in frypan. Slice tomatoes about 1/4-inch thick. Dip slices in flour mixture, then place in hot oil. Fry for 5 to 8 minutes or until lightly browned. Garnish with fresh thyme, if desired or sprinkle with Parmesan cheese.
Combine flour, baking powder and salt. Set aside. Melt over hot (not boiling) water, morsels and margarine. Remove from heat and transfer to large bowl. Stir in brown sugar; cool 5 minutes. Beat in eggs, one at a time, then vanilla. Blend in flour mixture. Stir in nuts. Bake in greased jelly roll pan, 15 x 10 x 1-inch, at 350° for 30 minutes. Cool and cut into 2-inch squares. Makes approximately 35 squares.
Mix all ingredients with a spoon. Do not use mixer. Just dump everything in a large bowl; mix and bake at 350° for 25 minutes in a greased pan.
Mix all together well. Bake in a greased pan at 350° for 15 to 20 minutes. Makes a very large pan of brownies.
Butter inside of pan 8 x 3-inch deep. Do not use spring-form pan. Sprinkle crumbs around bottom and sides. Shake out excess. Beat cheese, eggs, sugar, lemon juice, rind and vanilla on low until blended. Increase to high. Continue until thoroughly blended. Pour into prepared pan; shake to level. Set pan in slightly larger pan with 1/2-inch of water. (Not to touch sides.) Bake 1 1/2 to 2 hours. Turn off oven and let cake stay in oven 20 minutes. Remove cake from water and place on rack until room temperature. Invert over plate. Garnish with fruit if desired.
Mix all ingredients together. Pour into small, greased casserole dish. Bake at 350° for 40 minutes.
Melt butter; add onion and then add all ingredients, but hot dogs. Bring to a boil, then turn down to low. Put hot dogs in and simmer 4 hours (hot dogs taste better when they are brown). Put in crock-pot and serve warm with toothpicks.
Combine first five ingredients in a small mixing bowl; beat with electric mixer until sugar dissolves. Continue to beat, slowly adding oil. Stir in poppy seed. Cover and chill thoroughly. Stir before serving. Serve over assorted fresh fruits. Yield: 1 3/4 cups.
Pour boiling water over sugar, salt and shortening. Scald milk and pour on above. When lukewarm, add yeast. Add enough flour until dough is able to be kneaded. Put dough on floured board and knead, adding flour as necessary. Knead until smooth and elastic. Put dough into greased bowl. Rub butter or shortening on top. Cover and let rise until doubled in size. Punch down; let rise in bowl again until double in size.
Cook sugar, vinegar and flour. Add the beets, which have been boiled and peeled, if fresh. Heat through.
Melt first 3 ingredients in saucepan or microwave. Pour mixture over cereal. Use a very large bowl. Pour mixture into a paper bag and pour a box of powdered sugar over cereal. Shake bag until all of the cereal is coated. Pour in doggie bowl and serve. Yields snacks for 5 or 6.
Combine soup mix, tomatoes, water and beans in a 2-quart saucepan. Bring to a boil over medium-high heat, breaking tomatoes with a spoon. Add 1/3 cup uncooked macaroni. Reduce heat to low, partially cover and simmer for 10 minutes. Serves 4 to 6.
Preheat oven to 325°. In a large saucepan, cook green pepper and onion in margarine until tender, about 5 minutes. Add soups, Ro-Tel and chicken, stirring until well blended. In a 9 x 13 baking dish, alternate layers of tortillas, soup mixture and cheese, repeating 3 layers. Bake 40 minutes or until hot and bubbling. Makes 8 servings.
Whiz all ingredients except cucumber and celery in blender. Then add cucumber and celery. Chill and serve.
Brown ground beef; drain. Simmer ground beef, beans and chilies for 5 minutes over medium heat. Preheat oven to 400°.
Combine dry ingredients. Add milk, egg, oil and vanilla. Mix well. Cook on a hot griddle and make small pancakes (no bigger than 3-inches in diameter).
Filling: Melt butter in 10-inch skillet over medium heat. Add coconut and pecans. Saute until golden brown, stirring frequently. Set aside to cool.
Cream margarine, pecans and flour and press into 9 x 13-inch dish. Bake at 300° until brown. Set aside to cool. Soften cream cheese and confectioners sugar. Mix well and set aside. Mix Cool Whip into cream cheese. Spread over cool crumbs. Top with Cool Whip. Then spread with cherry pie filling. Chill and serve.
Remove stems from mushrooms and chop. In large saucepan, melt margarine and stir the stems and scallops for a minute or two. Sprinkle in the flour; stir until it disappears. Gradually add milk; blend until saucy. Stir in seasonings and mushroom caps; simmer for 2 to 3 minutes. Serve with rice or noodles. Serves 4 to 5.
Sprinkle cabbage with salt; let stand 1 hour. Add celery and pepper; let stand 20 minutes more. Combine sugar, water, vinegar, celery and mustard seed. Bring to boil. Pour over cabbage mixture. Cool and put in freezer containers.
Mix all ingredients together except bacon. Place mixture in pan. Then place bacon on top. Bake 3 hours. Do not cover.
Melt chocolate chips and white chocolate together in the microwave or in the top of a double boiler. Stir in desired amount of nuts. Cool slightly. Drop in clusters onto waxed paper. When set, may be placed in a closed container to store if there's any left by then!
Cook squash and onion in salted water until tender; drain. Add to the sour cream, beaten eggs, carrot, oleo, pepper and soup; mix well. Put in a 10-inch dish. Put half stuffing. Cut cheese in small pieces; put on top. Dot with oleo. Put on remaining stuffing. Bake at 350° for 45 minutes.
Place sliced apples in 11 x 7-inch baking dish. Combine remaining ingredients in saucepan. Cook until mixture is thickened. Pour over apples in dish. Bake at 350° for 40 to 50 minutes.
Mix all ingredients well. Roll into walnut sized balls. Freeze on cookie sheets. After frozen, store in freezer bags. Bake frozen 15 to 20 minutes at 350°.
Combine all ingredients. Bake in buttered casserole at 350° until set, about 1 1/2 hours.
Beat egg whites and cream of tartar in 2 1/2-quart bowl until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.
In a mixing bowl, whisk together the egg yolks, sugar and cornstarch until light and creamy. Scald the milk in the top of a double boiler and pour into the egg yolk mixture, whisking constantly to keep the yolks from cooking. Continue to whisk until the mixture is foamy, then pour into the top of the double boiler. Cook slowly over simmering water, beating all the while, for about 10 minutes, until it has thickened to the consistency of custard. Set the double boiler top in a bowl of ice and whisk the custard continuously until it has cooled completely. Stir in the almond extract, ground almonds and Amaretto. Whip the cream in a mixing bowl until it forms soft peaks. Gently fold the custard into the whipped cream until it is thoroughly combined. Using a pastry bag with a small plain tip, puncture the bottoms of the cream puffs and fill with the custard mixture. Decorate with sliced strawberries or drizzle with chocolate sauce.
Wash rice, cover with water and bring to a boil. Drain at once. Combine with boiled milk, sugar, salt, butter, orange rind and vanilla extract. Place in 2-quart ovenproof casserole. Bring mixture to a boil over medium heat. Remove from heat. Cover and bake in 325° oven 20 to 25 minutes or until rice is cooked and liquid absorbed. Remove from oven and remove orange peel. Cool slightly.
Dissolve yeast in a little water. Add rest of water to sugar and shortening. Add salt and add enough flour until it feels velvety. Put in oiled bowl. Let rise until double in bulk. Punch down. Let set 10 or 15 minutes and work again.
Cream oleo and sugar. Add egg and vanilla. Sift flour, baking powder and salt. Add to creamed mixture. Add coconut and walnuts. Spread 2/3 of the dough in a 9 x 13-inch pan. Pat with the hand to spread evenly.
Melt Milky Way bars and 1 stick butter. Mix remaining ingredients except frosting in another bowl, alternating between flour and soda mixed into buttermilk. Add Milky Way mixture. Bake in Bundt pan at 325° for 1 hour and 10 minutes or until done. Cake will look moist. Frost with milk chocolate frosting.
Cut eggplant in 1/2-inch slices. Oil cookie sheet and coat both sides of eggplant with olive oil. Mix crumbs with seasoning and cheese. Pile generously on eggplant slices. Bake 15 minutes in a 400° oven.
Brown ground beef, onions and garlic.	Take off excess fat. Put in kettle and add remaining ingredients. Simmer 2 to 4 hours (or longer). One hour before serving time, add 1 small can of mushrooms. This sauce and 1 pound of spaghetti serves 4 to 6.
Beat eggs well. Cream butter and sugar. Add Karo and pecans. Pour in uncooked pie shell and bake for about one hour in a 350° oven.
Drain the black-eyed peas and mash with potato masher. Combine all other ingredients; stir well and drop by full teaspoons in hot oil in skillet. Brown well.
Melt the oleo in pan. Mix all ingredients in a bowl and pour the melted oleo in the bowl with the other ingredients. Mix well and pour in your pan (9 x 13-inch). Bake at 350° for about 25 to 30 minutes. Check them at 25 minutes; do not overbake.
Saute celery, carrots and onion in butter slowly until soft. Mix flour and cornstarch into vegetables. Add broth, milk, salt and pepper. Stir over medium heat until mixture begins to thicken. Remove from heat and add soda and cheese. Serve with parsley sprinkled on top. Freezes well.
Drain pineapple and set aside 1/4 cup juice. Dissolve jello in boiling water. Dissolve marshmallows in jello and add remaining juice.
In a large bowl, mix unflavored gelatine with sugar. Add boiling water and stir until gelatine is completely dissolved. With electric mixer, beat in cream cheese and vanilla until smooth. Make sure there are no lumps. Pour into prepared crust. Chill until firm. When firm, top with your favorite pie filling.
Beat egg whites until stiff. Fold in crackers, chopped nuts, baking powder and vanilla. Bake in greased 9-inch pie pan for 30 minutes at 350°. Top with whipped cream and shaved sweet chocolate or vanilla ice cream and chocolate syrup.
Wrap bacon around each breast. Place layer of dried beef in bottom of baking dish. Arrange chicken on top. Mix soup, sour cream and cream cheese; spread over chicken. Cover tightly with foil. Bake for 2 hours at 325°. Remove foil and brown for a few minutes. Serve with white rice. Serves 12.
Combine flour, soda, cinnamon and salt and set aside. In large bowl, beat oil, sugar and eggs. Add flour mixture and beat until smooth. Blend in pineapple with liquid, carrots, coconut and nuts. Pour into 13 x 9-inch greased pan. Bake 55 to 60 minutes at 350°.
Place chicken in large pan. Add enough water to cover. Cook until tender. Remove chicken from broth and add tomatoes, garlic, onion and chilies. Slide chicken meat off bones and return meat to broth. Add beans and simmer 15 minutes. Serve with tortillas.
Mix together the following: salad oil, vinegar, water, lemon juice, oregano, garlic powder, salt, pepper and sugar. Pour over vegetables and marinate overnight, stirring occasionally. Add 1 tomato, cut up, just before serving.
Place scallops, wine and parsley in 3-quart saucepan. Add water to cover. Heat to boiling and cook, uncovered, 8 minutes. Remove scallops, reserving liquid. Reduce liquid to 1 cup by boiling; strain and reserve. Cook mushrooms and onions in butter approximately 5 to 6 minutes and remove from pan. Melt 3 tablespoons butter. Stir in flour and stir over low heat until smooth and bubbly. Stir in reserved liquid, half and half, scallops, onions and mushrooms and 1/4 cup cheese. Heat until hot. Toss bread crumbs in butter separately. Grease baking dishes and divide scallop mixture among them. Sprinkle with remaining cheese and top with bread crumbs. Broil 3 to 5-inches from broiler, 3 to 5 minutes.
Combine spices and tie in cheesecloth. Place in apple cider and brown sugar mixture. Simmer 10 minutes or until spicy as desired. Remove bag and serve in mugs with grated nutmeg or cinnamon stick in each.