HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a double boiler, blend egg yolks, sugar and 3 cups milk until smooth (approximately 15 minutes). Cool thoroughly. In a separate bowl, fold whipped cream and whipped egg whites together. Combine both mixtures together. Rub crumbs off angel food cake. Break cake in pieces into bottom of 9 x 13-inch dish. Pour above custard mixture over angel food cake. Chill until ready to serve.
Melt butter in bottom of baking dish. Mix sugar, milk and flour. Add baking powder. Pour over melted butter. Do not stir. Sprinkle sugar over top. Bake 1 hour at 360° to 375°.
Mix all ingredients and place in heavy duty foil. Cook in grill on medium heat for 1 1/2 to 2 hours.
Peel and dice potatoes. Cook until almost done; drain. In large skillet, brown onions in butter. Add potatoes. Continue browning and stirring until potatoes are done. Cook noodles to desired tenderness, then fold in with cottage cheese. Heat and cook 1 or 2 minutes longer.
Mix pudding and milk following directions on box. Let set 5 minutes. Add sour cream and Cool Whip. Whip until fluffy. Pour layer of pudding in bottom of a large bowl (clear glass bowl works well). Add layers of vanilla wafers, bananas and pudding until used up. Crumble wafers and sprinkle over top. Chill at least 6 hours.
Saute onion, celery and carrot in olive oil until onions are transparent. Add mushrooms to taste. Separately, brown ground round. Drain any grease. Add cooking sherry. Cook slowly until evaporated, then combine with first ingredients. Add tomatoes, tomato paste, tomato puree, Italian seasoning, salt, pepper and garlic powder. Simmer 1 1/2 to 2 hours. May need a little water added. Serve over spaghetti or favorite pasta.
Mix softened cream cheese, crab meat and lemon juice in a mixing bowl. Form into a ball with hands. Pour cocktail sauce over top and refrigerate until ready to eat. Serve with your favorite snack crackers.
Heat oven to 350°. Lightly grease a 9 or 10-inch pie plate. Sprinkle bacon, cheese and onions evenly over bottom of pie plate. Place remaining ingredients in blender. Cover and blend on high speed for 1 minute. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes. Let stand 5 minutes before cutting. Refrigerate any leftover quiche.
Mix sugar, Kool-Aid and jello. Add hot water, stir until dissolved. Add cold water. Pour into paper cups. Place in freezer.
In top of double boiler, melt the semi-sweet chocolate pieces; remove from heat. Add the Eagle Brand milk, vanilla, chopped nuts and salt. Stir until smooth. Spread mixture evenly into wax paper lined 8 x 8-inch baking pan. Chill 2 hours, until firm. Remove from pan; cut into squares. Makes 1 3/4 pounds fudge.
Heat oil; barely brown lamb. Transfer meat to casserole dish. Saute onion and tomato in oil lightly. Add stock to mixture and spice as desired. Add mixture to meat. Bake at 350° for 1 to 1 1/2 hours. Serve with potatoes and green beans.
Combine flour, sugar, baking powder, cinnamon, soda, salt and cloves. Stir in eggs, pumpkin and cooking oil until thoroughly combined.
Mix all ingredients except crescent rolls and eggs. Roll crescent rolls into one large rectangle, pinching together perforated seams. Put half of the salmon mixture on top of crescent roll. Sprinkle with hard-boiled eggs. Put remaining salmon mixture over eggs. Bring sides of crescent roll up and over to form a loaf. Pinch together and place on a baking pan that has been sprayed with cooking spray or on a preheated baking stone. Bake at 375° for 20 to 25 minutes. Serve with creamed peas over slices of salmon loaf.
Melt margarine; mix with pretzels, sugar and pecans. Pat into bottom of 2 x 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Blend thoroughly in a 9-inch pie pan. Save 1/4 cup for topping. Press remaining mixture firmly in an even layer against bottom and sides of pie pan. Bake in 350° oven for 10 minutes. Cool and fill.
Bring milk, water and sugar to boil. Add butter. Soak yeast in warm water. Add cooled milk and remaining ingredients. Let rise; work down and let rise again. Work out and let rise before baking at 350° for 12 to 15 minutes.
Dissolve jello in hot water. Add cream cheese, ice cream and salad dressing. Blend well. Add bananas, pecans and pineapple. Takes about 3 hours to set.
Preheat oven to 375°. Sprinkle brown sugar over bottom of baking dish. Place plums side up over sugar. Stir together flour, sugar and cinnamon in small bowl. Stir in egg until mix is crumbly. Sprinkle over plums. Pour melted butter over top. Place dish on foil. Bake at 375° for 30 to 40 minutes. Serve warm.
Microwave chocolate and butter in large microwavable bowl on High 1 minute or until butter is melted. Stir until chocolate is completely melted. Stir in sugar, milk and vanilla until smooth. Let stand, if necessary, until of spreading consistency, spreading occasionally. Spread quickly. (Add 2 to 3 tablespoons additional milk if frosting becomes too thick.) Makes about 2 1/2 cups or enough to frost tops and sides of 2 (8 to 9-inch) layer cakes.
Arrange lettuce, celery, peppers and onion, then peas. Seal with real mayonnaise; sprinkle with sugar. Add cheese and bacon.
Rinse rice. In a 2 quart saucepan, bring water and salt to a boil. Add rice and cover pot. Turn off heat. After 20 minutes, add raisins and fluff rice with fork. Cover again for a few minutes until raisins are softened. Serve with milk or half and half, sugar and cinnamon if desired. This is a great Sunday evening supper after a big mid day meal. Also good for breakfast or any other time.
Cream shortening and sugar. Add egg, pumpkin and vanilla. Mix with dry ingredients. Drop by spoon onto cookie sheet and bake at 375° for 8 minutes. Cool before putting icing on.
In 2-quart glass measure, pour all ingredients in. Heat 4 minutes on High. Stir until smooth. Cook 4 to 5 minutes until thick. Add 1 teaspoon of vanilla. Stir until smooth and glossy. Makes 1 3/4 cups.
Mix cake mix, eggs and applesauce with mixer. Mix sugar and cinnamon together. Grease a tube or Bundt pan with Crisco. Sprinkle pan with some of the sugar/cinnamon mixture. Pour 1/2 the batter in the pan. Pour the rest of the sugar/cinnamon mixture on that. Then pour the remaining batter in the pan. Bake at 350° for 35 to 40 minutes. Let set in pan 10 minutes before removing from pan. Can add glaze made of confectioners sugar and milk (not necessary).
Mix all ingredients together in a 9 x 13-inch greased casserole. Crush corn flakes and sprinkle on top of potatoes. Spread 2 tablespoons melted margarine over flakes. Bake at 350° for 1 hour.
Soak crumbled biscuits in hot water for a few minutes. Add sugar, butter, nutmeg, raisins, beaten eggs and milk, mixing after each addition. Pour into 1-quart baking dish. Bake at 350° in a preheated oven for about 30 to 40 minutes or until browned.
Preheat oven to 350°. Mix all ingredients together except crackers and butter. Place in 9 x 13-inch pan. Top with crackers and butter. Bake 1 hour.
Boil potatoes for 20 to 25 minutes until tender. Meanwhile, saute onion in 1 tablespoon butter until translucent. Add warm milk to onion and heat thoroughly. Remove from heat. Keep warm. Drain potatoes; return pot briefly so potatoes can dry. Mash potatoes. Beat in milk-onion mixture. Fold in 1 cup cheese. Season to taste. Butter a 9-inch pie plate. Form mashed potatoes into a mountain. "Rake" with a fork so whole surface is grooved. Melt remaining 2 tablespoons butter; brush over mountain.
Mix by hand oil and sugar. Add beaten eggs and buttermilk. Sift together flour, salt, soda, nutmeg, cinnamon and allspice. Add to mixture, then add apples and nuts. Bake at 375° for 45 to 50 minutes or until done.
Stir together undrained pineapple and dry pudding mix; set aside. Prepare dessert topping per package directions. Gently fold prepared topping into pineapple mixture. Turn into baked pastry shell. Cover with waxed paper or clear plastic wrap. Chill several hours or overnight.
Combine dry ingredients in large bowl. Add remaining ingredients, except boiling water. Beat at medium speed for 2 minutes. Pour into 1 (13 x 9-inch) pan or 2 round cake pans. Bake at 350° for 35 to 40 minutes or until cake is done.
In a deep saucepan, bring milk to a rolling boil, stirring occasionally. Remove pan from heat; add evaporated milk. Cool to lukewarm. Dissolve 2 tablespoons yogurt (starter from previous batch or from commercial type) in 1/2 cup of lukewarm milk, blending thoroughly. Add this to remaining milk, stirring constantly. Pour milk into 1-quart heavy bowl or individual glasses. Cover with cloth, let stand in a warm place for 6 to 8 hours or until thick. Chill before serving.
Bake shells according to package directions. In mixing bowl, beat cream cheese, sugar and extract with fork, removing circular top of each baked shell and set aside. Remove any soft layers of pastry inside shells and discard.
Preheat oven to 375°. Melt butter, herbs, salt and garlic. Remove crescent rolls from package without separating. Seal 4 pieces together by sealing seams, making a square. Repeat. Roll out each square to a 9-inch square. Spread on half the herb mixture and half the cheese. Roll up jelly roll fashion. Use a sharp knife and cut roll into 1/2-inch slices. Repeat with remaining ingredients.
Cook squash and onion until tender in a small amount of water. Mix stuffing with melted margarine. Mix soup and sour cream. Layer stuffing, squash, soup, squash, soup then stuffing into a sprayed baking pan.
Brown meat; drain fat. Mix tomato sauce and seasoning mix with meat. Line greased casserole dish with 1/2 of Doritos. Put mixture on top of chips. Mix soup with 1 tablespoon milk and pour over meat. Add another layer of chips. Cover with cheese. Bake until cheese melts, about 15 minutes.
Beat eggs until thick and lemon colored. Gradually add 1 cup sugar, beating well. Combine flour, baking powder and salt; add to egg mixture, beating well. Fold in dates and pecans. Spread batter evenly into a greased 13 x 9 x 2-inch baking pan. Bake in a 300° oven for 35 minutes. Cut into 3 x 1-inch bars. Remove to wire racks to cool. Sprinkle with powdered sugar before serving. Yields about 3 dozen.
Wash and cube enough potatoes for your group. Place in an electric skillet. Add broth halfway covering potatoes. Bring to a boil, then reduce heat and simmer 5 to 7 minutes, just until tender, but firm. If necessary, drain excess broth. Spray tops of potatoes with nonstick spray and sprinkle generously with seasoning. Increase heat and saute until potatoes begin to brown.
Lightly coat fish with 3 tablespoons Bisquick. Mix 1 cup Bisquick, salt, egg and ginger ale until smooth. Dip fish into batter and fry.
Brown ground beef; drain and add taco seasoning. Line bottom of baking dish with refried beans. Cover with the ground beef. Mix soup and tomato sauce; pour over ground beef layer. Top with crushed corn chips. Cover and bake at 350° for 20 to 25 minutes. Garnish with lettuce, cheese, tomatoes, salsa or anything that you like on tacos.
Grease a 9 x 13-inch Pyrex dish. Spread thawed hash browns in bottom of dish. Salt and pepper. Put ham on top of potatoes. Dot oleo on top of ham and potatoes. Sprinkle cheese on top. Beat eggs with milk and pour over top. Bake at 350° for 1 hour.
Mix cream of chicken with water in pan to be baked in. Spread rice over mixture. Lay chicken on top. Bake 1 1/2 to 2 hours at 350°.
Peel cucumbers and score lengthwise with fork tines. In a large bowl, slice cucumbers and onion very thin and add salted ICE water to cover. Let stand 1 to 2 hours. Cook sugar and water until sugar is dissolved. Refrigerate until cool. Add vinegar, oil and celery seed to taste to sugar mixture and mix well. Drain and rinse cucumbers and onion. Pour sugar mixture over drained cucumbers and onion. Refrigerate at least 2 hours before serving.
Bring to boil pineapple with juice, sugar and Jell-O. Add cold water. When partially set add shredded cheese. Add whipped topping and chopped pecans.
Prepare potatoes and onions by peeling and dicing. Heat drippings. Add peeled and diced vegetables. Sprinkle with salt, pepper and sugar. Cook on medium heat in large skillet until tender.
Cook chicken in boiling water to cover 15 minutes or until tender; drain well. Let chicken cool. Remove skin; bone chicken and cut meat and set aside. Cook macaroni according to package directions. Drain well and set aside. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheeses, garlic, salt and pepper; stir until cheeses melt. Combine reserved chicken, macaroni, cheese sauce, artichokes and sliced mushrooms. Stir well. Spoon into 2 (13 x 9 x 2-inch) baking dishes. Bake, uncovered, at 350° for 35 minutes or until heated through. Yield: 16 servings.
Heat oven to 400°. Pare sweet potatoes; cut each lengthwise in half. Arrange in ungreased 1 1/2-quart casserole. In small saucepan, stir together sugar, cornstarch, salt and orange peel. Slowly stir orange juice into sugar mixture. Add butter; cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour hot orange juice mixture over sweet potatoes in casserole. Cover; bake 1 hour, basting occasionally. Makes 4 to 6 servings.
Place green beans in a 9 x 13-inch pan. Brown bacon and remove from skillet. Brown onion in bacon drippings. Add to brown sugar and catsup. Stir and pour over beans. Bake at 350° for 1 hour.
Beat eggs, add liquid and blend. Sift dry ingredients together and add liquid mix. Add apples. Heat 1/4 cup oil; drop by heaping tablespoonful. Prick with fork; drain on paper towel. Sprinkle with sugar and cinnamon or use syrup.
In a saucepan, melt margarine. Add sugar and milk to melted margarine, stirring as needed, and bring to a rolling boil. Continue to boil for 1 to 2 minutes, until the bubbles are no longer glossy. Add oatmeal and mix well. Spoon onto a pan or wax paper to cool.
Cut biscuits into quarters and roll in the first cinnamon and sugar mixture. Put half the biscuits in a Bundt pan. Cook butter and second cinnamon mixture with 2 teaspoons water. Bring to a boil and boil for 2 minutes. Pour half over the biscuits. Layering with nuts as you go, put the remaining biscuits in pan and pour the rest of the syrup over this. Bake 30 to 35 minutes at 350°. Cool 5 minutes. Then turn out on a plate. Pull apart and enjoy.
Dissolve jello in heated pineapple and strawberries. Mix in buttermilk, Cool Whip and nuts. Pour into mold and refrigerate until set.
Put everything, but fresh cilantro and seafood in a large pot and simmer until carrots and celery are tender. Add seafood and simmer until cooked (about 10 minutes). To serve, top with chopped cilantro; salt and pepper to taste.
Fill quart jars with chopped cabbage. To each jar, add salt, sugar and vinegar. Pour water over mixture to fill jars. Seal.
Drain olives well. Combine remaining ingredients. Pour over olives in the jar. Re-cap and refrigerate. Marinate for 3 days, turning jar daily so spices will permeate throughout.
Place all ingredients in a greased 9 x 13-inch pan. Stir until well blended. Cover and refrigerate overnight. Uncover and bake 1 hour at 350°.
In large saucepan, melt shortening over low heat. Remove and let cool. Add sugar, molasses and egg; beat well. Sift together remaining dry ingredients; add to first mixture. Mix well and chill thoroughly (at least 2 hours). Form into 1-inch balls; roll in sugar. Place on greased cookie sheets 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes 4 1/2 dozen delightful cookies. Flatten with glass which has been greased and dipped in sugar before baking.
Wash and halve strawberries. Add juice and blend on high speed. Add crushed ice and blend again to mix thoroughly.
Roast meat uncovered until fork-tender. Put remaining ingredients in saucepan, including the liquid from the fruit. Heat in saucepan, stirring until thickened, adding water if necessary.
Mix all ingredients together. Bake at 350° for 20 minutes. Keep warm; serve with Pinah's rye chips or rye crackers.
Sift flour, salt, baking powder and sugar together. Cut in shortening. Add raisins. Beat eggs slightly and add enough milk to make 3/4 cup total. Stir into dry mixture. Knead lightly on floured board. Divide dough into fourths. Pat each into circle. Cut each circle into 4 wedges. Place on greased baking sheet. Brush top with milk and sprinkle with sugar. Bake at 425° for 10 minutes or until browned. Makes 16.
Layer 1: Mix flour, margarine and walnuts in mixing bowl until blended. Place in bottom of 9 x 13 x 2-inch glass dish. Bake at 350° for about 10 to 15 minutes or until lightly browned. Cool.
Heat until bubbly, cool slightly, beat in small amount of powdered sugar and soft butter, add vanilla.
Cream butter and sugar. Add eggs, beat. Add flour and mix well. Set in refrigerator about 1 hour. Roll and cut. Bake at 350° until lightly browned.
Brown meat; drain well. Add tomato soup and green beans. Top with mashed potatoes and bake in casserole dish for 30 minutes at 350°.
Heat oven to 350°. Melt margarine. Place in bottom of an 8-inch square pan. Add in layers: graham cracker crumbs, coconut and chocolate bits. Then pour condensed milk over all. Bake for 40 minutes.
Peel and dice or coin cut potatoes. Rinse. Cook in water until potatoes are done. Leave about 1/4 cup water in pan with potatoes. Cook over medium heat until juice of potatoes is candied in appearance.
Cream together sugar, cream cheese and butter. Add one egg at a time. Add flour and vanilla. Bake one hour at 250°.
Peel, slice and layer potatoes, onions and Spam. Season with salt and pepper to taste. Spoon 1/2 of each can of soup on the layers. Repeat the last half of potatoes, onions and Spam; salt and pepper. Spoon remaining soups on this layer. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
Dissolve jello in boiling water. Cool slightly. Add sherbet and stir until mixed and melted. Add drained mandarin oranges. Put in 9 x 13-inch pan. Chill until set. Makes 8 to 10 dessert servings.
Melt butter. Stir in flour. Add mustard and stir. Add liquid gradually while stirring. When thick, add raisins and sherry. If your raisins tend to be dry, soak in hot water for a bit and then drain very well. Dry raisins can draw the moisture out of the sauce.
Saute first 5 items until meat browns. Split peppers lengthwise; remove stems and membranes. Boil 20 minutes. Cook rice according to directions. Combine meat and rice mixture, moistening with part of tomato juice. Press into cooked pepper shells. Place into baking pan. Pour remaining tomato juice over all. Cover and bake at 375° for 30 minutes.
Cook chicken breasts and shred into small pieces. Add salt and sage while hot. Cut crescent rolls into 3 small ones per roll. Place chicken in roll and roll it up around edges. After all chicken is rolled up, dip into melted margarine, then dip into stuffing mix. Coat well and place on baking sheet. Bake for 20 to 25 minutes at 375°.
Beat eggs in bowl and add 1/2 cup oil, sour cream and corn meal. Fold in cream-style corn. Bake in preheated skillet with a little oil in it at 350° to 375° until brown.
Heat oven to 375°. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. For a softer cookie, add 1/2 cup flour.
Cook together onion and beef until brown. Arrange meat mixture in casserole. Put thick layer mashed potatoes. Top with grated cheese. Bake in preheated oven (350°) for 30 minutes.
Cut medium size zucchini in half lengthwise. Score. Sprinkle halves with garlic salt, onion salt and oregano. Spread a thin layer of butter over the halves, then sprinkle with Parmesan cheese. Bake at 350° for 30 minutes or until tender.
Cream shortening and sugar. Add egg, milk and pineapple and mix well. Add flour, baking powder and spices. Make a soft dough. If too soft, add a little more flour. Roll out and cut into bars, 3 x 2 x 1/2-inches. Fry in hot oil. Ice with powdered sugar icing.
Preheat oven to 325°. In a baking dish (8 x 11 1/2-inch) melt margarine and sprinkle with rice. Place salted chicken pieces with skin side up or pork chops on top of rice. Add beef broth and onion soup by pouring over meat. Bake about 1 hour and 15 minutes.
Cream sugar, melted butter and eggs. Add applesauce and jam. Sift in another bowl flour, soda and spices. Save a small amount of flour and mix the raisins with the flour. Add flour mixture and raisins. Bake at 400°.
Butter a 9-inch pie plate. Fill with sliced apples. Mix sugar and cinnamon. Sprinkle over apples. In a bowl, cream margarine and sugar; add egg and flour. Mix well. Drop over apples and spread evenly. Sprinkle with nuts over top. Bake at 350° for 40 to 45 minutes.
Prepare macaroni and cheese as instructed on box. Stir in egg and spread mixture on pizza pan. Bake at 350° for 10 minutes.
Cook ground beef on stove or in microwave; drain. Combine beef, spaghetti sauce, water and wine. Spread one-third of mixture into microwavable 12 x 8-inch dish (lightly greased). Arrange 4 noodles on sauce. Layer 1 cup cottage cheese and 1 cup Mozzarella cheese. Repeat layers, ending with meat sauce. Sprinkle with Parmesan cheese. Cover with plastic wrap and fold back one corner. Microwave at 50% power for 32 to 35 minutes (turn dish after 15 minutes). Uncover; sprinkle with 1 cup Mozzarella cheese and cook 2 minutes more.
Cook onions with margarine until brown. Mix eggs, cream, milk, flour, salt and nutmeg. Put cheese and almonds in pie crust. Pour egg mixture over cheese. Bake at 400° for 15 minutes, then reduce heat to 350° and bake for 30 to 40 minutes.
Chop all ingredients for 15 seconds in blender and push ingredients into blades. Repeat until smooth. Makes 2 1/4 cups.
Mix together sugar, flour, salt and cocoa in a bowl and set aside. In saucepan, heat milk until very warm; add beaten egg yolks, stirring constantly. Gradually add dry ingredients (or take 1 cup of milk before it's warm and make a paste with dry ingredients), then add to warm milk, stirring until mixture is thick. Remove from heat and add vanilla and oleo. Pour into pie shell.
Stir flour; measure and resift with salt. Cream butter. Gradually blend in sugar and beaten eggs. Beat until smooth and fluffy. Add vanilla and stir in chocolate. Add flour alternately with evaporated milk and water mixed together, stirring after each addition. Add nuts, stirring. Spread in 8-inch pan that bottom has been lined with wax paper and buttered. Bake in 325° oven for 15 minutes. Remove pan to cool. Cut in pieces. Makes about 2 1/2 dozen cookies.
Grease crock-pot. Mix all ingredients together. Place cheese slices over mixture in crock-pot. Sprinkle with paprika. Cover and cook 3 to 4 hours on low or 3 hours and 15 minutes on medium.
Combine in large bowl the oil, sugar and eggs. Sift flour, salt and soda together and add to first mixture. Add nuts, apples and vanilla. Pour in 9 x 13-inch pan. Bake at 325° for 45 minutes.
Preheat oven to 350°. Boil chicken until tender and debone. Cook vermicelli in chicken stock. You may need to add a little water. Saute onions, celery and bell pepper in margarine. Chop cheese into chunks. Mix all ingredients together, including cheese; microwave a couple of minutes until cheese is melted. Place into baking dish and bake 20 to 30 minutes.
Place apple slices in 2-quart (8 x 8-inch) glass baking dish. Combine remaining ingredients, except butter, in medium bowl. Cut in butter until crumbly. Sprinkle over apples. Microwave for 12 to 16 minutes on High or until apples are tender.
Pinch bread into small pieces in mixing bowl. Add enough milk to moisten while you dice onion. Add ingredients together. Make into patties the size you want and about 1/2-inch thick. Fry in large pan (with just enough oil to cover bottom good) until brown.
In large bowl, combine all ingredients and blend well. Shape into small balls. Place in shallow pan and bake 10 to 12 minutes at 350°. Serve hot.
Juice orange. Grind cranberries and peel of orange. Add sugar and orange juice; mix well. Refrigerate several hours or up to 2 weeks. Makes 3 cups.