HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix water, cornstarch and sugar in saucepan. Cook 5 minutes, stirring constantly, until mixture thickens. Remove from heat. Add eggs, lemon juice and rind. Pour into baked pie crust. Cover with meringue and bake about 25 minutes at 300°.
Core and slice apple (do not peel). Pour water in 9 x 9 x 2-inch dish. Stir in bouillon until dissolved. Add minced onion. Stir in rice and apple slices. Put pork chops on top of rice and apples. Cover with foil. Bake at 350° for 1 hour.
Mix sugar, milk (both kinds) and flavoring in large pot. Add well-beaten eggs. Cook on low heat until it comes to a boil, stirring constantly. Remove from heat. Cool.
Cook the sugar and milk until it forms a soft ball. Remove from heat. Add peanut butter, marshmallow cream and vanilla. Mix this in a bowl or pan. Cool. Pour out in a buttered dish and cut into squares.
Cream thoroughly margarine, salt and 1 cup of sugar until light and fluffy. Add remaining sugar and milk, alternately, blending until smooth.
Mix together for 2 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 50 to 55 minutes. Ice with 1 can prepared cream cheese icing. Serves 12.
Add sugar to cherries and bring to a boil. Add cherry jello. Dissolve plain gelatin in 1/2 cup cold water and add to mixture. Add the pineapple (do not drain), orange juice, orange rind and nuts. Mold.
Stir-fry carrot and green pepper in butter. Fry bacon until crisp and break up. Cook rice in water. Add rice and soy sauce to vegetables. Scramble eggs and chop up. Add to rice mixture.
Combine ham bone, onions, celery and carrots; add water to cover. When it starts boiling, add dry onion soup and beans. Let simmer until beans are tender. Add tomatoes and potato when soup is almost done. Cut meat off ham bone and add to soup.
Crush berries; measure 2 cups. In a large bowl, combine the 2 cups of crushed berries, the sugar and nutmeg. Let stand 10 minutes. Combine pectin and lemon juice. Add to berry mixture; stir for 3 minutes.
Mix ingredients and store in tightly covered jar. Use 2 heaping teaspoonfuls per cup. Add boiling water.
Preheat oven to 325°. Place roast in large covered black enamel pan. Mix pineapple juice with water and next four ingredients and pour over roast. Cook one hour, basting roast with the liquid at least twice. Arrange all vegetables around roast; baste, cover and cook for another hour, basting frequently.
Combine all ingredients in a shallow baking dish, except bacon. Lay bacon strips on top. Bake 1 1/2 to 2 hours at 350°.
Cream the sugar and shortening. Add vanilla, milk and egg. Add dry ingredients and mix well. Pour into greased and floured 8 x 8-inch cake pan. Bake at 350° for 25 to 30 minutes. Good as shortcake for strawberries.
Cream butter and sugar; add 1 egg at a time. Mix well; add bananas and smooth. Combine other ingredients and stir in just enough to mix. Pour in greased loaf pan and bake at 350° for 1 hour or 1 hour 10 minutes.
Combine all ingredients; spread evenly over cake. Broil until frosting becomes bubbly.
Mix all ingredients together. Pour into baking pan. Bake at 350° for 25 to 30 minutes. Serve with crackers.
Combine peanut butter and chocolate syrup in bowl and microwave on High for 2 minutes; stir well until mixed. Let stand until cool. Pour over cereal in large bowl. Mix gently until coated. Pour cereal into paper bag. Add M&M's, nuts and sugar. Shake until coated. Store in sealed container. A great munching snack!
Dissolve yeast into water in mixing bowl. Add half of flour. Beat until smooth. Add sugar, salt, egg and cooking oil. Add rest of flour and beat until smooth. Let rise in warm place in bowl for 40 to 50 minutes.	Stir down batter.
Put cereals, pretzels and peanuts in a large pan. Make sauce with remaining ingredients. Mix well with hands. Bake in a 200° to 250° oven for 1 hour, stirring every 10 minutes.
Melt marshmallows into crushed pineapple. Add jello mix to warm pineapple mixture. When cool, add cottage cheese. Combine. Chill until set. An 8 x 8-inch cake pan or similar size dish works well.
Mix cake according to package directions and bake in a 9 x 13-inch cake pan. Cool. Spread on crushed pineapple. Whip the cream cheese with the package of pudding and 2 cups of milk. Spread on cake. Cover with large package of Cool Whip. Refrigerate.
Put it in the stove for a have hour. Take it out. Barbecou saus on it. Then it rede to eat.
Put beef in roaster and sprinkle liberally with garlic salt and pepper. Bake for 2 hours at 350°. Remove from oven. Cool. Save juices. Slice thinly after cooled. Put sliced beef in Pyrex dish. Put saved juices in pan on top of stove; add a stick of margarine or butter. When melted, add Worcestershire, lemon juice and sherry. Drain mushrooms and save liquid; add the cornstarch to mushroom liquid and then add to heated mixture in pan. Stir well until thickened. Then add sliced mushrooms. After this mixture has been heated well, pour over sliced beef. Cover and put in refrigerator. This acts as a marinade.
Preheat oven to 350°. Cream sugar and shortening just until mixed. Add eggs, vanilla, salt and soda. Mix well. Do not overbeat. Add flour and oats. Dredge in nuts and chocolate chips. Bake on ungreased cookie sheet for 8 to 10 minutes.
Mix all ingredients except butter and pastry. Roll out half the pastry 1/8-inch thick and line 9-inch pie pan. Pour in berry mixture. Dot with butter or margarine. Cover with the remaining pastry. Trim, turn under and flute edge. Cut a gash in top crust to allow steam to escape. Bake in preheated hot oven (425°) for 40 minutes or until crust is brown.
Preheat oven to 400°. Mix with a fork 1 cup of flour, salt and 2 tablespoons sugar. Cut in butter until mixture is crumbly. Sprinkle with vinegar and mix again.
Cook noodles. In large skillet, cook meat and onions in butter or margarine until meat is brown and onions are transparent, stirring to cook evenly. Add flour, salt, garlic, pepper and mushrooms. Cook for 6 minutes, stirring constantly. Add soup; heat to boiling, stirring constantly. Lower heat. Simmer, uncovered, for 12 minutes. Stir in sour cream. Drain noodles and stir in poppy seed and 1 tablespoon butter. Serve meat over noodles.
Mix cucumbers, onion and salt. Let stand 2 hours; drain. Mix the sugar and vinegar, add cucumbers and onions; freeze.
Mix rice, 4 cups milk and salt. Cook in double boiler top 1 hour, stirring occasionally. Mix 1 cup milk and other ingredients in a large bowl. Slowly stir in hot rice mixture. Pour into greased 2-quart casserole. Place in baking pan. Pour 1 inch of hot water into pan. Bake 1 hour at 350°. Cool on rack. Refrigerate until cold.
Cook macaroni according to directions. Place all ingredients in crock-pot and stir together. Pour milk to top of ingredients. Cook in crock-pot until it sets, usually four hours on low. May sprinkle cheese on top as it sets.
Grease a large pie pan. Fill the pie pan 2/3 full with peeled and sliced apples. Mix flour and sugar together. Melt margarine for 60 seconds in microwave. Add margarine to flour and sugar, then egg that is slightly beaten. Sprinkle cinnamon over apples. Drop mixture over the apples. Mixture forms a crust when baked. Bake at 350° for 45 to 50 minutes.
Mix all ingredients together. The batter will appear lumpy. Place in a greased bread pan and bake at 350-375° for 1 hour.
Combine peas, onion and green pepper in a medium bowl. Stick a toothpick through the garlic; add to vegetables. Combine remaining ingredients, stirring well. Add to vegetable mixture and toss lightly to coat. Cover. Refrigerate at least 12 hours. Remove the toothpick with garlic before serving. Yields 6 to 8 servings.
Cream together margarine and sugar. Blend in yolks. Stir in flour and Carnation milk. Add pecans. Pour into unbaked pie crust. Bake at 350° for 45 to 60 minutes. Some ovens may vary.
Layer sausage on bottom of greased 9 x 13-inch pan. Combine eggs, milk and butter. Pour over sausage. Layer hash browns over egg mixture. Sprinkle cheese over hash browns. Bake at 350° for 1 hour.
Put in saucepan. Heat to boil over medium heat. Stir while heating. Good over bread pudding, etc.
Boil chicken in saucepan (save 1/2 cup of broth). While the chicken is cooking, bake one of the pie crusts in 350° oven until slightly brown. Mix soup, mixed vegetables, broth, cut up chicken, salt and pepper. Pour into baked pie shell. Put second pie crust on top and cut 3 or 4 slits in top. Bake in 350° oven until pie is brown on top. Serves 4.
Blend all dry ingredients. Mix egg yolk, applesauce and walnuts. Blend with dry ingredients. Put into greased loaf pan and bake at 375° for 60 minutes.
In an electric skillet, heat 2-inches of oil to 375°. Fry tortilla wedges, a few at a time, until lightly browned and crispy. Drain on paper towels.
Boil butter, sugar and vanilla for 3 minutes. In jelly roll pan, spread whole graham crackers (not honey grahams - plain grahams) in a single layer. Sprinkle with chopped nuts if desired. Pour hot syrup over crackers. Bake at 350° for 8 minutes. Remove from pan while warm. Store in tight tin. Takes 15 double graham crackers.
Butter baking dish. Line with hash browns. Melt margarine and mix with half and half. Warm over stove. Pour over hash browns. Sprinkle with cheese. Bake in moderate oven 1 hour.
Mix all together; beat well. Pour into 3 layer pans or oblong pan. Bake at 350° for 25 to 30 minutes or until done. Do not overbake. Frost with Coconut Pecan Frosting.
Spray loaf pan with cooking spray. In a large skillet, heat corn oil over medium heat. Add pepper, onion and garlic. Saute 4 to 5 minutes or until tender. Remove from heat.
In a large bowl, dissolve gelatin in boiling water. Chill until slightly thickened but not set. Stir in remaining ingredients. Pour into 12 cup fluted tube pan. Chill until firm. Yields 10 to 12 servings.
Cream butter and sugar. Add eggs and beat well. Sift flour, soda, cinnamon, nutmeg and salt. Add to butter and sugar mixture. Add pumpkin and flour alternately, starting and ending with flour. Add nuts and chocolate chips. Pour into 9 x 5-inch loaf pan. Sprinkle with 1/4 cup nuts. Bake at 350° for 60 to 70 minutes.
In a medium size mixing bowl, sift dry ingredients together. In a separate smaller bowl, combine liquid ingredients and mix well. Make an indentation in center of dry ingredients. Pour liquid mixture into it. Mix with fork until all ingredients are just moist. Batter will be lumpy. (Do not overmix.) Grease muffin cups and fill half full of batter. Drop a teaspoon of strawberry jam in the center of each muffin. Bake in 425° oven for 20 to 25 minutes.
Cook chicken breasts until tender; do not salt. Leave 2 cups of broth with the chicken. Melt margarine and dump into Stove Top stuffing. It will be dry. Put more than half of the stuffing into a casserole. Then mix the two soups with two cups of broth out of the chicken. Mix the soup and broth well. Pour over stuffing and chicken. Sprinkle the rest of the stuffing on the top. Bake at 350° for 30 minutes.
Break frame and place in large Dutch oven with water, onion and salt. Bring to boil, then reduce heat. Cover and simmer 1 1/2 hours. Remove frame; when cool enough to handle, cut off meat and coarsely chop. Discard bones. Strain broth; discard solids. Return broth to Dutch oven. Stir in cut up meat, undrained tomatoes, bouillon granules, oregano, thyme and pepper. Stir in fresh vegetables. Bring to boil; reduce heat. Cover and simmer 45 minutes. Stir in noodles; simmer, uncovered, 8 to 10 minutes. Season to taste with salt and pepper. This is a good way to use your leftover holiday turkey.
Combine first 4 ingredients in a saucepan; heat until margarine melts, stirring occasionally. Cool mixture to 105° to 115°. Combine yeast and warm water in a 1 cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, milk mixture, egg substitute, 1 cup flour and oats in a large mixing bowl, mixing well. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Place dough in a large bowl coated with cooking spray, turning to grease top. Cover and let rise in a warm place, 85° free from drafts, 1 hour or until double in bulk.
Preheat oven to 450°. Arrange apple slices in pastry lined pie plate. Then sprinkle with lemon juice. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over apples. Dot with butter and cover with top crust. Flute and slash top crust. Bake 15 minutes. Reduce heat to 350°.	Bake 30 to 40 minutes longer or until apples are tender.
Brown meat in skillet and remove excess fat. Add next 4 ingredients. Cover and simmer for 40 minutes. Cook noodles according to package directions. Drain. Place 1/2 noodles in baking dish, 1/3 of meat sauce, 1/2 of cottage cheese and 1/2 Mozzarella cheese. Repeat. Add last 1/3 meat sauce and sprinkle with Parmesan cheese. Bake 25 to 30 minutes in 350° oven in 12 x 12 x 2-inch baking dish.
Cut flank steaks into 1-inch wide strips along the grain. Take 1 strip of bacon and lay flat. Place 1 steak strip on bacon and sprinkle with garlic salt and lemon pepper. Roll up and secure with toothpicks. Place on grill and cover lid for 20-30 minutes. (Watch for flareups.)
Mix first 4 ingredients together; press in bottom of 9 x 13-inch baking pan. Bake 20 to 25 minutes at 350°. In saucepan over medium heat, combine Eagle Brand, 6 ounces chocolate chips and vanilla. Remove from heat; let cool down for a bit. Add 2 slightly beaten eggs, coconut, pecan pieces and 6 ounces chocolate chips. Spread evenly over baked bottom layer; bake again 20 to 25 minutes. Cool and cut in serving pieces.
Beat eggs. Add cottage cheese, melted margarine and ground nuts. Fold in cereal. Mix well. Place in greased casserole and bake 35 to 45 minutes at 350° until firm and brown.
Mix together dry ingredients. Combine egg, orange juice, water and oil. Add liquid to dry ingredients, stirring just until moist. Let mixture rest for 30 seconds. Spoon or pour batter onto greased, hot griddle. Cook pancakes on the first side until bubbles appear on upper surface. Turn over and cook until bottom is golden.
Pour boiling water over oatmeal. Let sit for 3 minutes. Add oleo and let stand 30 minutes. Then add rest of ingredients, mixing well. Bake in greased and floured pan for 30 minutes at 350°.
Mix well first 3 ingredients. Add the rest of the ingredients. Beat well. Pour into unbaked pie shells and bake at 350° for 45 minutes.
Cook milk and flour until thick. Cool completely. Mix sugar and butter with flour mixture. Add vanilla. Beat until creamy. This icing is good on chocolate cakes or most any other type of cake.
Preheat oven to 350°. With electric mixer, beat all ingredients for 2 to 3 minutes. Pour batter into greased or Pam sprayed Bundt pan. Bake 45 to 50 minutes. Cake will rise very high but will settle when cool. Drizzle with glaze of powdered sugar, vanilla and milk. Keep in airtight carrier.
Cook chicken in butter until stiff, not brown. Place in casserole. Cook onion in butter, covered, until soft, about 5 minutes. Add to chicken. Return to pot, cook slowly for 10 minutes. Season with salt, pepper and curry. Add vermouth and boil until liquid is almost evaporated. Pour on hot cream. Bring to simmer. Cook 30 to 35 minutes. Remove chicken. Remove from heat.
Combine dry ingredients. Add egg, milk and onion; stir lightly. Drop by spoonfuls into hot oil. Fry only a few at a time, until golden brown.
Cook pasta shells about 18 minutes or until tender, but still firm (drain). Cool. Stir together egg, cottage cheese, mozzarella cheese and parmesan cheese. Spoon into cooled shells. Arrange in a 2 qt square baking dish. Combine stewed tomatoes (undrained) and sauce. Pour over shells in baking dish. Bake at 350 degrees for 15 minutes (covered) or 25-30 minutes (uncovered) or until heated through.
Heat oven to 350°. Cook and stir meat until brown. Drain off fat. Cook macaroni as directed on package; drain.
Mix together lettuce, celery and onion. Place in medium bowl. Mix in small bowl the salad dressing, lemon juice and sugar. Set aside for a few minutes. Cover salad with dressing mixture. Add drained peas. Sprinkle top with bacon bits and Parmesan cheese. Let stand overnight.
Heat oven to 375°. Beat margarine and sugar until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, morsels and nuts; mix well. Drop by teaspoonfuls on a greased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 for a crisp cookie. Cool 1 minute on cookie sheet.
Cook and debone chicken. Chop into small pieces. Chop celery and apple. Add to chicken. Mix and add lemon juice, salad dressing and garlic powder. Mix well. Serve with crackers as a salad or make chicken salad sandwiches.
Mix the cornflakes with 1/4 cup butter and set aside. Defrost potatoes. Combine in large mixing bowl with 1/2 cup butter, salt, pepper, onion, soup, sour cream and cheese. Blend thoroughly. Pour into greased casserole dish. Cover with buttered cornflakes. Bake at 350° for 45 minutes.
Brown hamburger with onion; drain. Add to spaghetti sauce. Cook lasagna noodles. When cooked, put them on a piece of foil on the counter.
Mix all ingredients. Pour into a greased 13 x 9-inch loaf pan. Sprinkle over batter 1/2 cup chopped pecans and 1/2 cup brown sugar. Bake at 350° for 45 minutes.
Blackberry Acid is a refreshing non-alcoholic drink that has been prepared in parts of the rural south since great grandpa's time. Actually, it is a blackberry juice concentrate that, mixed with ice water and a little sugar, makes a refreshing, invigorating, summertime drink. Here's how it is made:
Crush cookies and place in 9 x 13-inch dish. Melt 1/3 cup butter and pour over cookies. Stir until cookies are thoroughly coated; flatten in bottom of dish. Let ice cream soften, slice and cover cookie mixture with thick layer of ice cream. Freeze while making sauce.
Cut sirloin into thin strips about 4-inches long. In a large frypan, brown meat in oil. Add onion and garlic powder; cook until onions are tender. Add soy sauce, mushrooms, beef bouillon cubes, water chestnuts and/or pea pods and 2 cups of the water. Cover; simmer until meat is tender, 30 to 40 minutes. Combine cornstarch with remaining 1/2 cup of water and add to meat, stirring constantly until thickened. Serve over hot fluffy rice or noodles. Makes 4 to 6 servings.
Preheat oven to 350°. Slice bread lengthwise for open-face. Place on baking sheet, side by side. Lightly butter both halves of bread. Slice tomatoes and place on both halves of bread, 6 to 8 slices per half loaf. Salt and pepper lightly. Sprinkle lightly with Parmesan. Sprinkle lightly with Mozzarella. Sprinkle again with Parmesan.
Line a buttered 13 x 9-inch pan with whole graham crackers. Mix pudding, milk and Cool Whip together until smooth. Let set about 5 minutes or until thickened. Pour 1/2 over graham crackers; make another layer of crackers on top of your pudding mixture. Pour remaining pudding over crackers. Top with a third layer of graham crackers.
Combine first 3 ingredients in small bowl. Stir in coconut, egg whites and vanilla. Drop by tablespoonfuls 2 inches apart onto cookie sheet coated with cooking spray. Bake at 350° for 20 minutes or until lightly brown. Remove and let cool on wire rack. Yield one dozen.
Split shrimp, remove black vein, wash and dry. Mix all ingredients together, stuff each shrimp, place in baking pan. Bake at 350° for about 30 minutes. In place of crumbs, you can use 1 cup Ritz crackers. In place of scallops, use 4 slices of American cheese, grated and roll crackers.
Mix together soups, Ro-Tel tomatoes with green chilies and 1/2 of the cheese (add about 1/2 can of water to mixture). Brown ground beef and onion; drain well. Crush tortilla chips in bottom of casserole dish. Add meat, soup and remaining cheese on top. Bake at 375° for about 35 minutes.
Beat softened butter and sugar; add eggs slowly. Add rest of ingredients. Put in greased and floured jelly roll pan. Bake at 350° for 25 minutes. Frost.
Preheat oven to 350°. Into a large bowl, measure all ingredients, except the 2 tablespoons sugar and cinnamon. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. Pat dough in 9 x 9-inch baking pan.
Preheat oven to 350°. Sift flour, baking powder and soda. Set aside. Stir sour cream in a small bowl with mashed bananas.
Spread half the butter over bottom of 9 x 11-inch pan; spread pineapple over butter. Spread pie filling over pineapple. Spread cake mix over top. Dot with remaining butter. Bake in preheated 350° oven for 1 hour.
Beat eggs until foamy. Beat in sugar, zucchini, oil and vanilla. Stir in remaining ingredients except sesame seed. Pour batter into greased and floured 9 x 5 x 3-inch pan. Sprinkle with sesame seed. Bake 1 hour and 15 minutes at 350°. Cool in pan 10 minutes. Remove and cool completely.
Combine garlic, lime juice, olive oil, cumin, salt and cilantro in medium-size bowl. Add chicken and pepper. Marinate in refrigerator 30 minutes.
Brown meat and drain all grease off. Place in the bottom of a 9 x 13-inch cake pan, meat and your favorite toppings. Pour sauce over the mixture in pan. You may want to add a little extra Italian seasoning to sauce. Prepare Pillsbury mix per box instructions for pizza dough. Place on top of mixture in baking dish. Push dough down a little around the edges. Bake until golden brown at 375°; let stand for about 20 minutes. Turn upside down on a lipped cookie sheet and put cheese (your favorite kind) and then put strips of Mozzarella on top. Put back in oven until cheese melts. Serve with salad. It's a wonderful dinner.
Saute onion, bell pepper and celery in butter until tender. Mix together chicken broth, mushroom soup and tomato soup. Add to the vegetables. Cook, rinse and drain spaghetti. Mix all ingredients in a large container. Add cheese, but save a little to sprinkle on top.
Combine chicken and enough water to cover in a medium saucepan. Cook over medium heat until tender (about 15 to 20 minutes). Drain and cool slightly. Shred chicken and set aside.
Melt butter and mix with flour and nuts. Press in the bottom of a 13 x 9-inch pan. Bake 10 to 15 minutes at 375°. Let cool. Cream powdered sugar and cream cheese together. Gradually add 1/2 of the Cool Whip. Spread on baked crust.
Mix broth from boiled chicken with canned chicken broth, stewed tomatoes, lemon juice, garlic, chili powder, cumin and red pepper. Bring to boil.
Flake salmon (remove bones); soften cheese and blend thoroughly. Serve on crackers.
Heat oven to 375°. Grease round layer pan, 9 x 1 1/2-inch or square pan, 8 x 8 x 2-inch or 9 x 9 x 2-inch. Blend all ingredients, except topping. Beat together with electric mixer. Spread in pan. Sprinkle topping over batter. Bake 25 to 30 minutes until wooden pick inserted in center comes out clean.
Melt peanut butter, chocolate chips and butter over medium heat. Let cool until very cool to touch. In a very large container, empty box of cereal. Pour mixture over it. Stir until well coated. Pour into a large bag. Add 3 cups of powdered sugar. Shake until well coated.
Soften margarine in large bowl. Blend in oats and sugar. Add dry ingredients. Stir in currants and milk. Mix well. Shape into small balls. Bake at 350° for 12 to 15 minutes on greased cookie sheet.
Cut and core apples; cut apples into 4 sections or more if large. Do not peel. Mix sugars and cornstarch together. Place apples in Pyrex dish; cover with sugar mixture. Sprinkle with cinnamon, salt and butter. Pour over all water with vanilla. Bake, uncovered, 45 minutes at 350°.
With electric mixer, beat cream cheese on low speed until smooth. Add marshmallow cream, mixing until well blended. Blend in nutmeg. Chill.
Cream sugar and oleo. In separate bowl, mix flour, spices, vanilla, nutmeats and raisins. Beat eggs into creamed sugar and oleo. Add coffee mixture and flour mixture alternately.
Preheat oven to 375°. Spread the broccoli over the bottom of the prebaked pie shell. In a bowl, whisk together the eggs, milk, cheese, salt and pepper. Pour the custard into the pie shell and bake on a baking sheet in the oven for 35 to 40 minutes or until puffed and golden. Serves 4 to 6.