HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter (oleo) and sugar together. Beat egg yolks, and add milk; add to butter mixture and boil for 5-10 minutes, stirring constantly (burns easy).
Place drained peach slices in quart jar. Microwave remaining ingredients in 1 cup glass measure 1 1/2 to 2 minutes on High or until boiling. Pour over peaches. Allow to cool. Cover and refrigerate overnight.
Mix sugar, cocoa and flour. Add milk. Put in iron skillet and cook until it starts to thicken. Beat egg yolks slightly and add a little chocolate mixture. Add to skillet and cook until it thickens. Add oleo and vanilla, pour into baked pie shell. Top with meringue and brown.
Beat egg yolks well. Add water, sugar, baking powder, salt and flour. Beat egg whites stiff. Add cream of tartar to egg whites. Fold into batter and pour in angel food pan. Bake at 350° for 1 hour.
Mix all ingredients together; spread on whole wheat English muffins. Bake at 350° until browned lightly.
Cream sugar, butter and margarine until smooth. Add peppermint and food coloring. Roll into small balls and flatten with fork or thumb. Store in closed cannister on wax paper. Nice for showers, weddings, etc.
Cream sugar and shortening. Add eggs and molasses. Sift dry ingredients; add to first mixture, alternating with raisins. (Add nuts, I don't.) Wrap in Handi-Wrap or wax paper. Chill at least 3 hours. (Can be left in refrigerator 2 to 3 days.)
Prepare fettuccine, according to package directions. While fettuccine	is cooking, cook peas, according to package directions; set aside. Prepare white sauce, according to package directions, using 1 1/4 cups milk.	Stir in nutmeg.
Combine ingredients. Bring to a boil. Reduce heat and simmer about 2 minutes. (Optional: Dot with margarine or butter.) Pour into cups and serve hot. Makes 4 to 5 servings. As appetizer, serve with small crackers.
Heat oven to 350°. Grease and flour bottoms only of three 6 x 3 1/2-inch loaf pans.* In large bowl, beat together sugar and oil. Add bananas, yogurt, vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in blueberries. Pour into greased and floured pans. Bake at 350° for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely. Wrap tightly and store in refrigerator. Makes 3 (12-slice) loaves.
Mix all ingredients together and pour into 2 or 3 round layer cake pans. Bake at 325° until toothpick inserted in center comes out clean.
Mix all ingredients. Pour into prepared tube pan. Bake for 1 hour at 325° or until toothpick comes out clean.
Mix all ingredients, except food coloring, in a medium saucepan. Heat, stirring constantly, until a ball forms. Cool. Knead. (I divide dough into several parts. One portion for each child and have them knead the food coloring into the dough.) Store in airtight containers.
Combine ground beef, egg and onion. Shape into small balls. Place in a roasting pan and bake in a 350° oven for 15 to 20 minutes or until done. While the meatballs are baking, make the sauce.
Mix all ingredients and put in greased pan or dish. Top with 2 tablespoons barbecue sauce. Bake at 350° for 1 hour or until done.
Saute onion and garlic in margarine in a large saucepan until tender. Add salt, basil, chili powder, oregano, thyme and pepper, stirring well. Stir in tomatoes and beans. Simmer, uncovered, for 10 to 15 minutes. Serve hot. Yields 6 (2/3-cup) servings.
Beat together 2 egg whites and 1/4 teaspoon salt with electric mixer until foamy. Gradually add 1/4 cup sugar, beating until smooth and glossy. Slowly add 3/4 cup Karo syrup and continue beating until frosting peaks. Fold in 1 1/4 teaspoons vanilla. Makes enough to frost top and sides of two layers.
Beat the egg white until stiff. Mix in remaining ingredients, one at a time. Mix until pecans are well coated. Drop by teaspoons on buttered baking sheet. Bake at 350° for 8 to 10 minutes.
Boil eggs for 30 minutes or a little longer on medium-high heat. Peel shell away from egg. Slice with knife or use an egg slicer to cut eggs in slices (vertical or horizontal). Mix diced onions and eggs together with mayonnaise. Spread on a good layer of egg salad on bread. Cover and cut in half. You may garnish with pickles, if you wish.
Mix ingredients in a large bowl and pour in 2 1/2 to 3-quart casserole dish. Refrigerate overnight. Bake at 350° for 1 1/2 to 2 hours.
Cream shortening and peanut butter. Add sugar, eggs and cocoa. Mix well. Add flour; mix. Bake 20 minutes at 350°. Can double recipe.
Saute onion and garlic in butter for 5 minutes. Add meat and brown. Stir in salt, pepper and mushrooms. Cook for 5 minutes. Add soup and simmer, uncovered, for 10 minutes. Stir in sour cream and reheat. Serve over hot cooked noodles. Makes 4 servings.
Cook potatoes until tender but firm; cool and slice. In a large bowl, combine remaining ingredients. Add potatoes and stir until well coated. Chill for several hours. Yields 8 servings.
Blend all ingredients well. Pour batter into funnel cake molds. Dip into hot oil (365°) for 35 to 45 seconds or until shell is light brown. Remove from oil; tap gently to release shell from mold and drain on paper towels. Sprinkle with powdered sugar.
Whip together cream cheese and milk. Add confectioners sugar and peanut butter. Fold in Cool Whip. Put into crust. Freeze several hours. Take out about 15 minutes before serving. Refreeze leftovers.
Heat oven to 350°. Place peaches in 8 or 9-inch square pan. In small bowl, combine remaining ingredients until crumbly; sprinkle over peaches. Bake at 350° for 30 to 35 minutes or until peaches are tender. Serve warm.
Boil chicken and pick meat from the bone. Place chicken pieces in casserole dish. Pour Stove Top stuffing over chicken. Pour 2 cans of cream of chicken soup (diluted) over all. Bake for 45 minutes at 350°. Serves 4 to 6.
Saut onion in oil until tender. Blend in ketchup, water, vinegar, sugar, Worcestershire sauce and celery seed. Simmer 20 minutes or until sauce thickens.
In a large saucepan, heat the chicken, soup, milk and sour cream until very hot and bubbly. Stir often as it tends to stick. Gently stir in the peas, salt and pepper and cheese. Pour into a large casserole dish and top with unbaked biscuits. Bake in a 425° oven until the biscuits are baked and brown.
Drain syrup from peaches. Reserve peach halves. Combine syrup, sugar, vinegar, cinnamon and cloves. Simmer 5 minutes. Pour over peach halves. Chill. Drain. Pierce each peach half with one whole clove. Yields about 16 peach halves.
Peel oranges, removing white membrane. Cut oranges into sections, removing all membranes. Sprinkle apples with lemon juice to prevent darkening. Toss oranges with apples, pecans, pineapple, coconut and cherries.
Mix together all ingredients and put in a sheet pan. Bake 15 minutes at 275°.
Mix and match leftover meat. If you wish, you can substitute leftover vegetables for the mushrooms, but if you use more than 1/2 cup or so, use a larger pan for baking.
Saute onion and peppers, in 4 tablespoons fat, three minutes. Add meat and seasonings. Remove from heat; stir in eggs and mix well. Place 1 cup corn in baking dish, then half of the meat mixture, then a layer of sliced tomatoes. Repeat. Cover with crumbs. Dot with remaining fat. Bake at 350° for 45 minutes.
Heat olive oil in heavy skillet over medium heat. Saute onion and garlic for 2 minutes. Add mushrooms and saute for another 5 minutes. Add green beans cut in 1-inch pieces. Add water. Cover and cook over medium heat for 15 minutes or until tender. Salt and pepper to taste.
Mix the milk and seasoning in a bowl. Add the biscuit mix. Mix well. Roll dough out to 1/2 inch thick and cut out biscuits with a 2-inch cutter. Place around the outside edge of the grill and loosely cover with aluminum foil, shiny side down. Cook for 5 minutes. Turn and cook for 2 minutes longer until they are lightly browned.
Microwave butter in a 2-cup glass measuring cup at High 1 1/2 to 2 minutes. Add eggs, corn syrup, brown sugar, flour and vanilla to melted butter. Microwave at Medium-high 2 minutes. Stir in pecans. Pour filling into pastry shell; microwave at Medium 15 to 20 minutes, or until sides are firm. Center will be soft but will firm while standing. Cool.
In large bowl with electric mixer at medium speed, cream butter and sugar until light and fluffy. Sift together flour, cinnamon, salt, and baking soda. Add to creamed mixture, beating at low speed. With wooden spoon, stir in oats. Reserve 2 cups of mixture for topping. Spread remaining mixture on bottom of well-greased pan. Spoon jam on top of oatmeal mixture to within 1/2 inch of edges (do not try to spread jam or it will tear oatmeal base). Sprinkle reserved mixture over jam.
Mix sugar, margarine, peanut butter and Rice Krispies; form into small balls. Melt wax and chocolate chips in a double boiler. Dip balls in chocolate mixture. Place on foil until cool.
Open salmon; pour juice into measuring cup and set aside. Dump drained salmon into bowl. Add egg. Use fork to break up salmon and mix thoroughly with egg. Add 1/2 cup flour. Take 1/4 cup of juice and add 1 heaping teaspoon of baking powder to the juice; beat with a fork. It foams. Pour mixture into salmon mixture. Fry in hot grease.
Make Jell-O; set 10 minutes. Add rest of ingredients. You can also add small marshmallows or top with whipped cream.
Thaw potatoes about 30 minutes. Mix all ingredients together in a large bowl. Pour into a 9 x 13-inch greased baking dish. Bake at 350° for one hour. Serves 8.
Cream the cream cheese with mixer to soften. Add pimento spread, crab meat and spices. Shape into ball and roll in chopped nuts. Serve with crackers.
Preheat oven to 350°. Cream margarine, sugars and peanut butter. Beat eggs well and add to batter along with vanilla. Blend in flour. Mix well and pour into a 9 1/2 x 13-inch pan. Sprinkle with chocolate chips. Place in oven for 5 minutes until chips begin to melt. Remove from oven and run a knife through batter in crisscross direction to make batter marble. Bake an additional 25 minutes.
Cook meat in oleo in 12-inch skillet until it loses its red color. Sprinkle with half the spaghetti sauce mix. Then spoon cottage cheese over meat. Then top with noodles in a layer and sprinkle with remaining spaghetti sauce mix, then basil, parsley and salt. Pour tomatoes, tomato sauce and 1 cup water over top, making sure all ingredients in skillet are moistened.
Dissolve gelatin in heated juices from cherries and pineapple. Then add cherries, pineapple, nuts and Coca-Cola. Grate frozen cream cheese over the top of molds (gives the appearance of snow). Place in refrigerator to congeal. Serves 8.
Mix together last 5 ingredients. Scrub potatoes and cut into large French fry-like wedges; baste wedges with butter mixture and bake at 425° for 20 to 25 minutes, or until tender.
Brown meat and onion together and then add pinto beans. Add remaining ingredients. Cook until cheese is melted. Eat over corn chips.
Soak beans overnight and cook until tender. Brown meat and onion together. Add seasoning. Use potato masher to mash.
Melt butter. Add onion; saute until golden. Add flour, cornstarch, paprika, pepper and salt; cook 3 to 4 minutes. Add milk and chicken stock. Cook 15 to 20 minutes until slightly thickened and there is no starchy taste. Add vegetables and more seasoning, if desired. Add cheese and blend well. Sprinkle chopped parsley over soup before serving.
Heat oven to 375°. In a small bowl combine cheese, bacon, onion and sauce. Set aside. Separate roll dough into 4 rectangles. Press perforations to seal. Spread cheese mixture on top. Cut crosswise into 6 strips. Place a mushroom at one end of each strip. Roll up. Secure with a toothpick. Bake 10 to 20 minutes. (Place outside down on ungreased cookie sheet.)
Cook beet juice, sugar, vinegar and cornstarch over low heat until thickened. Add beets and 1 tablespoon butter. Heat.
Line cookie sheets with whole graham crackers. Bring first 5 ingredients to a rolling boil. Remove from heat; add next 3 ingredients and mix with wooden spoon. Pour on top of graham crackers. Spread evenly. Place whole graham crackers on top of mixture; frost with powdered sugar icing.
Put sugar in skillet first, then add butter cut in cubes and salt. Coat well with sugar. Turn to high, stirring constantly. When well blended with sugar, turn to medium and cook until mixture is deep amber in color. Keep mixture from sides of pan so it won't burn or get too dark. Pour into greased cookie sheet. When cool, brush with melted chocolate and sprinkle with nuts. Press nuts firmly into chocolate. Repeat on other side when chocolate is hardened. When all is hardened, break in pieces.
Heat evaporated milk, chips and sugar over medium heat, stirring constantly until chocolate is melted and mixture boils. Remove from heat. Stir in margarine and vanilla. Pour into jars. Cover tightly. Refrigerate no longer than 4 weeks. Serve warm over ice cream. Makes 3 cups sauce. Great for gifts of food in fancy jars.
In a glass dish spread cream cheese on bottom. For second layer, spread chili. For third layer, sprinkle cheese. Preheat oven to 350°. Put in oven uncovered for about 10 minutes or until cheese melts. Serve warm with tortilla chips.
Mix all ingredients. Bake at 350° for 35 minutes. (Do not overcook.)
Cook and stir hamburg and onion in skillet until hamburg is light brown; drain. Stir in remaining ingredients, except buns. Cover and cook over low heat just until vegetables are tender, 10 to 15 minutes. Fill buns with beef mixture.
Combine equal amounts of fresh tomatoes, corn niblets and green beans in a homemade vinaigrette.
Blend mayonnaise, milk and salt. Add chicken, celery, parsley, water and gelatine. Spread on bottom of pan and chill. Take jello and add 1 cup hot water, crushed pineapple and 1/2 cup nuts. Chill until slightly set. Pour jello over chicken mixture and chill.
Cream butter, Crisco and sugar. Add eggs. Sift flour, salt and baking powder together. Add alternately with milk. Add flavoring,	then nuts. Bake at 300° for 1 1/2 hours. (If pecans are used in place of walnuts, use 2 teaspoons black walnut flavoring.)
Heat dressing, cranberry sauce and soup mix over low heat in small saucepan. Stir until mixture is heated through, cranberry sauce has melted and all ingredients are smoothly mixed. Pour over chicken breasts in greased 9 x 12-inch baking pan. Bake 45 to 50 minutes at 350°. Serve with rice. Spoon sauce over rice.
Rinse chicken and pat dry. Pound flat between plastic wrap. Place on microwave-safe plate. Blend butter and lime juice in bowl. Spread over chicken. Sprinkle with chili powder, garlic powder and cilantro. Arrange lime slices over top. Microwave, covered, with plastic wrap on High for 1 minute and 45 seconds. Let stand for several minutes before serving. Yields 4 servings.
Grease slightly an 8 x 12-inch baking pan. Spread dried beef slices on bottom. Wrap each piece of chicken with bacon. Mix together the mushroom soup and sour cream and pour over chicken breasts. Sprinkle with paprika. Bake at 275° for 3 hours, uncovered. Can be made ahead and refrigerated.
Mix well all ingredients. Pour into 2 (9-inch) pie shells, unbaked. Heat oven to 400°. Bake pies for 15 minutes, then turn oven down to 350° and bake 45 minutes more or until knife comes out clean (butter knife inserted in middle of pie).
Mix well. Spread over congealed jello. Sprinkle top with pecans, walnuts, coconut or any type of garnish.
Combine ingredients and place in prepared pie shell. Bake at 375° until crust is brown and knife comes out clean when inserted in middle of pie! Can garnish with pecan halves, if necessary.
Brown hamburger with salt, sugar and pepper. Mix in tomato sauce. Simmer 20 minutes.
Cook water, sugar and corn starch until thick. Remove from heat and add vanilla. Pour over apples. Mix together topping ingredients and put on apples. Bake at 350° for 45 minutes.
Cook and drain ground beef as if making tacos. Add remaining ingredients. (Add water if needed.) Simmer for 1 hour or longer. Serves 4 to 6 people. Serve with cornbread.
Preheat oven to 425°. Grease a 9 x 9 x 1 3/4-inch baking pan. Sift flour with cornmeal, baking powder, salt and sugar; set aside. In medium bowl, combine eggs, milk, butter and corn. Add flour mixture, stirring only until flour mixture is moistened. Spoon batter into prepared pan; bake 25 to 30 minutes, or until cake tester inserted in center comes out clean and top is golden brown. Spread butter or margarine on top, as this makes it soft and moist. Cut into squares. Serve hot. Makes about 9 servings. This is Ray Watley's favorite.
Chill Pet milk in tray until almost frozen at edges. Mix cream cheese in a large bowl until creamy. Stir in all the fruits. Put cold milk into a chilled bowl and whip until fluffy at high speed. Add lemon juice and whip stiff. Fold into fruit mixture. Put into a 9-inch square pan. Freeze until firm. Can serve on lettuce leaves.
In a saucepan, mix the first 5 ingredients and heat until margarine is melted. Remove from heat. Separate eggs; set aside the whites in a grease-free bowl. Maintain them at room temperature. Slowly add 8 tablespoons of heated liquid to the egg yolks. Stir constantly. Pour yolks into remainder of heated mixture. Dissolve cornstarch in the 1/2 cup of water. Then add to the milk and egg mixture. Over medium heat, bring to a boil, stirring constantly. Remove from heat. Cover with Saran Wrap and refrigerate until cool.
Preheat oven to 375°. Peel and slice potatoes; boil for approximately 5 to 8 minutes. While potatoes are boiling, grease an 8-inch square baking dish. In a medium saucepan, combine the cornstarch, milk, salt, pepper and butter and bring to a boil, stirring constantly until sauce thickens, about 5 minutes. Once sauce thickens, stir in 2 cups of the shredded cheese. Pour over potatoes. Sprinkle with bread crumbs and 1/4 cup shredded cheese. Bake in preheated oven until brown (about 30 to 40 minutes).
Mix all ingredients well and let chill for a few hours before using. Lasts 3 to 5 days.
Spray muffin pan with Pam. Place wonton wraps in pan and spray with Pam. Broil for 1 minute or until wonton is light brown. Take wraps out of pan and place on cookie sheet. Fill with mixture of sausage, cheeses and dressing. Broil until cheese melts and wraps are golden brown.
Heat oven to 400°. Grease a 10-inch pie plate pan. Cook and stir ground beef and onion in skillet until done. Drain; stir in seasoning mix. Spread beef mixture in pie plate. Sprinkle with cheese and chilies. Beat remaining ingredients until smooth, 15 seconds in blender on high speed. Pour into pie plate over mixture. Bake until golden brown and knife inserted in center comes out clean, about 25 to 30 minutes. Let stand 5 minutes before serving. Refrigerate any leftovers.
Drain canned beans. Combine beans, onion rings and green pepper. Put remaining ingredients in a screw top jar. Cover tightly and shake well to blend. Pour over vegetables. Refrigerate at least 6 hours or overnight. Drain before serving. Serves 25 to 30.
Drain and chill fruit. Reserve 1 cup of juice for topping. Mix Jell-O by package directions. Add juice to Jell-O and chill until thick. Add marshmallows and fruit when jelled.
Combine first six ingredients in saucepan and cook thick. Stir in beaten egg and vinegar. Cool thoroughly. Fold in remaining ingredients. Freeze firm. Use with vegetables salads or tomatoes.
Clean shrimp, leaving tails. Cut along back. Cut into shrimp about 1 inch where head was. Mix all ingredients together; marinate overnight in glass bowl (not metal). Place butter in pan. Bake for 10 to 12 minutes at 450° until pink. Sprinkle with additional parsley and oregano for color.
Mix Crisco and butter; cream in sugar. Add eggs, one at a time. Alternate milk and flour; mix well. Add vanilla and butter flavorings. Bake for 1 1/2 hours at 325°.
In a large Dutch oven or kettle, heat oil over medium heat. Brown beef. Add onion, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50 to 60 minutes or until the barley is done. Makes 10 to 12 servings.
Place carrots, onions, and garlic into greased 15x10 in. baking pan. Drizzle with oil and vinegar. Sprinkle with thyme, salt, and pepper, Gently toss to coat. Cover and bake at 450° for 20 minutes. Stir. Bake uncovered for 10 minutes; stir again. Bake 10 minutes longer or until carrots are crisp-tender. Yields 8 servings.
Pour boiling water over dates and soda; allow to cool. Cream shortening with cane sugar. Add well-beaten eggs. Add cooled date mixture. Sift together all-purpose flour with salt and soda. Combine with mixture. Mix well and pour into oblong cake pan. Top with the following before baking.
Cream the butter with the sugar. Blend in flour and press mixture evenly over bottom of ungreased 9-inch square pan. Bake at 350° for 20 minutes. While cooking, mix the eggs (beaten), 1 cup brown sugar, 1 tablespoon flour, salt, baking powder, coconut and chopped nuts. Spread on top of the first mixture. Bake 20 minutes longer. Cool and cut in 16 squares.
Mix ingredients and drop by spoonfuls into hot grease. Add cheese and bell pepper to mix, if desired.
Drain pineapple; pour juice in cup and fill to 2 cups. Boil and pour over Jell-O. Refrigerate until almost jelled. Mix pineapple, cheese and marshmallows together; set aside. When Jell-O is almost jelled, beat with mixer until fluffy. Add 1/2 of Cool Whip; mix on low speed. Add to pineapple mixture by hand. Stir in remaining Cool Whip.
Combine 1/2 cup sugar, cornstarch and cinnamon. Stir in peaches and lemon juice. Bring to boil over medium heat, stirring frequently. Beat and stir 1 minute. Pour into unbuttered, 2-quart casserole. Keep hot in 400° oven.
In medium bowl, combine turkey strips, lime juice, garlic, oregano and cumin. Let stand, covered, for 1 hour to blend flavors. Spray a medium nonstick skillet with nonstick cooking spray. Saute onion and bell pepper until tender. Add turkey to skillet; cook until heated through, about 3 minutes. In preheated toaster oven or microwave oven, heat tortillas, following label directions. Spoon 1/4 of the turkey mixture onto each tortilla; top each with 1 ounce cheese and 1 tablespoon picante sauce. Fold tortilla over filling. Makes 4 servings.
Melt butter in saucepan; add brown sugar. Boil over low heat 2 minutes, stirring until mixture boils. Remove from heat; cool. Add confectioners sugar gradually, beating after each addition until thick enough to spread.
Add the ingredients together and cook in a double boiler until thick. Meanwhile, burn 1/4 cup sugar in a skillet. Pour burnt sugar into other mixture and beat. Pour into pie shell and top with whipped egg whites and brown top in oven.
Mix soup, corn and taco mix. Spray Pam in large baking dish and put chicken in. Pour over sauce. Bake at 375° for about 45 minutes. Sprinkle with grated cheese. Serve with salsa, Spanish rice, refried beans and hot corn tortillas and butter.
Pour into crust. Cook in 350° oven for 45 minutes to 1 hour.
Mix 1 cup bread crumbs and onion mix. Beat 1 egg. Dip pork chops that have been salted in egg mixture and roll in crumbs. Place in baking dish. Bake at 350° for 45 minutes. This is good on chicken also.
Bring stock to a boil. Add salt and ginger. Simmer 2 minutes. Stir in dissolved cornstarch; cook 30 seconds. Add eggs, stirring constantly in circular motion. Remove from heat. Sprinkle chopped scallion and pepper on top.
In a large bowl, place butter and microwave on High for 1 minute until melted into butter. Mix brown sugar, eggs and vanilla. Stir well. Blend in nuts and pancake mix. Center will not be quite set but will be firm upon cooling. When cool enough to handle, cut into long thin bars and roll in powdered sugar. Microwave on High for 9 to 11 minutes.