HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix corn, butter, sugar, flour, salt and milk. Add egg yolks. Fold in stiffly beaten egg whites. Place in a greased casserole dish. Bake at 350° for 40 minutes. Yield: 6 servings.
Mix stuffing, boiling water and margarine. Spoon stuffing across center of 3-quart baking dish. Place chicken on side of stuffing. Mix soup and milk. Pour over chicken. Bake, covered, at 400° for 15 minutes. Bake, uncovered, 15 minutes or until chicken is no longer pink.
Mix milk and pudding. Add sour cream and Cool Whip. Layer vanilla wafers and bananas. Add to pudding mixture, topping with balance of Cool Whip.
Cook beef, onion, celery, green pepper and garlic in heavy Dutch oven until meat is brown; drain. Stir in remaining ingredients. Simmer, uncovered, for 1 hour. Remove bay leaves. Serve over hot rice. Makes 1 1/2 quarts gumbo.
Saute onion and red and green pepper in butter until soft (about 5 minutes). Remove from heat. Beat eggs and milk in large bowl until blended. Add onion-pepper mixture, ham, corn, cheese, Worcestershire sauce and pepper; combine thoroughly. Preheat oven to 350°.
Cut tenderloins into 1-inch steak-like pieces. Place soy sauce, water, sugar and wine into a bowl; stir well. Drop in tenderloins, set into refrigerator for 2 to 3 hours. Stir once or twice during this time.
Brown ground beef and drain fat. Add spaghetti sauce, water, salt, seasoning and sugar. Cover and simmer 10 minutes. In a 9 x 13-inch casserole, layer 1/3 of sauce, 1/2 of uncooked lasagna pieces, 1 cup Ricotta and 1/3 Mozzarella. Repeat layers, ending with sauce and remaining Mozzarella and Parmesan cheeses. Cover with foil. Bake at 350° for 55 to 60 minutes. Remove foil and let stand 10 minutes before serving. Makes 8 to 10 servings. Can be precooked 1/2 of time, frozen to be finished cooking and used later.
Mix all ingredients, except beef. Add beef; mix thoroughly. Bake in loaf pan at 400° for 45 minutes.
In large kettle bring 2 1/2-quarts water to boil. Add lobster and reduce heat. Simmer 8 minutes. Lift out and cool. Return water to boil. Add shrimp and simmer 5 minutes. Drain. Remove meat from lobster shells, cut into bite-size. Set aside.
Wash and scrape squash. Slice into buttered baking dish. Add salt and pepper. Stir in bacon drippings and top with sliced onion. Cover and bake in medium oven at 350° to 400° for 20 minutes. Remove cover and continue to bake until squash is tender and juice has cooked out.
Combine all ingredients, except coconut, in blender. Process for 5 minutes (a hand mixer may be used). Stir in coconut. Pour into buttered 9-inch pie plate. Cook for 40 minutes at 350° or until set. Pie will puff and then fall slightly. Cool.
Set your oven to 350°.	Cook wild rice and add 1 can of cream of	mushroom, 1 can of celery and 1 can of water; mix together. Place in	buttered 9 x 13-inch casserole. Layer chicken on top of rice mixture and sprinkle onion mix on top of chicken. Bake for 2 hours or until done.
In a large mixing bowl, beat cream cheese until fluffy. Beat in Eagle Brand milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill overnight. Top with cherry pie filling before serving.
Cook macaroni in salted water 15 minutes; drain. Add a bit of oil to keep from sticking. Combine garlic, onion and meats and saute in oil 15 minutes, stirring frequently. Combine crumbs, spinach, cheese and egg and add to meat mixture.
In a skillet, saute onion, celery and green pepper. Add broth, tomato sauce, salt and pepper. Place pickling spice in a small piece of cheesecloth and tie closed. Add to sauce and simmer for 45 minutes. In a separate skillet, flour and brown fish. Remove the pickling spice; add the fish. Simmer for 10 minutes. Serve over rice. Serves 6.
Preheat the broiler; set rack 6 inches from heat. Combine all ingredients. Form 4 patties. Broil 5 minutes on each side or until juices run clear. Serves 4.
Meringue Crust: Grease large pie pan. Beat egg whites with sugar; add cream of tartar after frothy. Bake 20 minutes at 275°, then turn oven to 300° for 40 minutes. Let cool in oven.
Mix together well all ingredients. Pour into a greased baking pan. Bake at 375° for 35 to 40 minutes or until golden brown.
Combine coconut, sugar, flour and salt in mixing bowl. Stir in egg whites and almond extract; mix well. Drop by teaspoon onto lightly greased baking sheets. (Garnish with candied cherry halves, if desired.) Bake at 325° for 20 to 25 minutes until edges of cookies are golden brown. Remove from sheet immediately. Makes about 1 1/2 dozen.
Peel and mash avocados. Mix ingredients in order listed. To preserve color and freshness until serving, put avocado seed down in dip and cover until ready to use. Serve with large, dip size Fritos.
Combine coconut, milk and vanilla; mix well. Drop from teaspoon, 1-inch apart, onto well-greased baking pan. Bake at 350° for 8 to 10 minutes or until light brown. Remove at once from pan. Makes about 30.
Mix and bake in ungreased 9 x 12-inch pan 35 minutes at 370°.
In medium bowl, combine salmon and its liquid (picking out large bones) with remaining ingredients; mix well. Shape into patties or balls. Fry in Crisco shortening 10 to 15 minutes until brown.
Cook celery, onion and green pepper in 1 tablespoon butter in double boiler for 5 minutes. Add pimento and chicken. Make white sauce with 5 tablespoons butter, flour and milk. Add soup and mushrooms; mix well. Pour into a shallow baking dish. Cover with mixed cheese and bread crumbs. Bake at 350° for 30 to 40 minutes. Yields 10 to 12 servings.
Sift all dry ingredients together. Make 3 holes in the mixture. In one hole put 1 teaspoon vanilla, in another put 1 tablespoon vinegar and in another put 6 tablespoons of melted oleo. Add 1 cup water and mix well. Bake at 350° for 30 minutes.
Peel potatoes and slice into 1/4-inch slices. In a saucepan, heat the bacon grease and slightly saute onion. Add the sliced potatoes and cover with water. Bring to a boil, reduce heat, cover and simmer until the potatoes are fork-tender, about 15 minutes. Drain any remaining water and add the corned beef. Stir well. Slightly mash some of the potatoes as you stir. Add the salt and pepper. Let the mixture cool to room temperature. Roll the pie crust into individual 8 to 9-inch circles. Place 1 cup of the meat and potato mixture on half of each circle. Fold over and press the edges to seal. Beat together the egg and milk and brush over the pastries. Place on baking sheet. Bake at 350° for about 45 to 50 minutes or until light brown. These are good served at room temperature.
Combine the ground beef, rice, egg, onion, salt and pepper. Form small balls and brown in skillet. Drain excess fat and transfer to a casserole. Pour tomato juice over meat balls; cover and bake at 350° for 1 hour.
Mix all of the ingredients except won ton skins together and blend well. Fill won ton skins with 1/2 teaspoon of mixture. (Place mixture in center of skin, moisten edges and seal.) Filled skins are then dropped into 6 inches of oil that has been heated for deep frying. They take around 30 to 45 seconds in oil to become crispy and golden. Remove with slotted spoon to paper towels and cool. To freeze, place on foil-lined cookie sheet and freeze until hard. Store in box or plastic bag. Preheat oven to 325° and reheat until hot.
Mix all ingredients and pour in buttered pan. Bake until golden brown on top at 350° for 45 to 60 minutes.
Mix together sugar and flour. Put in bottom of unbaked pie crust. Mix together cream and milk and pour over sugar and flour. Bake at 300° for 2 hours.
Brown onion and celery seed in margarine. Add flour and mix well, then combine gradually with milk. Stir in soup and tuna. Pour into buttered 1 1/2-quart casserole. Make biscuit dough according to Bisquick directions. Cover the dough with cheese spread. Roll the dough and slice 1 1/4-inches thick. Arrange on top of tuna mixture and bake at 400° for 30 minutes or until biscuits are cooked underneath (lift to see). If too brown, reduce heat. Serves 4 to 6 people.
Cream together butter and sugar with a hand mixer. Add eggs; mix well. Add orange juice and bananas; mix well. Mix in all dry ingredients until just moist. Pour into a greased loaf or 9 x 9-inch square or 8-inch cake pan. Bake at 350° for about 1 hour. Check for doneness and bake longer or remove if knife comes out clean. Cool on wire rack for 1 hour and remove.
Preheat oven to 350°. In medium saucepan, boil sweet potatoes in their skins 20 to 30 minutes or until tender. Peel and put through ricer or mash. Season with salt and 1/4 cup brown sugar or to taste. Form into balls, using an ice cream scoop, and place amount on top of each slice of pineapple. Heat remaining brown sugar and liquid together until sugar is dissolved; pour over potatoes and pineapple. Bake 30 minutes, basting often with syrup in pan. Serves 6.
Melt butter in a bread pan. Add apple pie filling. Mix sugar, flour, egg and milk. Mixture has to be relatively thin. Pour over apples and bake at 350°.
Cut beef in thin strips 1/8-inch thick. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside. While you prepare vegetables, heat oil in large frying pan; add beef and toss over high heat until brown. Cover; simmer 30 to 40 minutes, until tender, over low heat. Turn heat up and add vegetables (not tomatoes). Toss until tender (10 minutes). Mix cornstarch with cold water; add to meat and vegetable mixture. Stir and cook until thickened. Add tomatoes until they are hot clear through. Serve over white rice.
In a large mixing bowl, dissolve yeast in water. Add sugar, salt and shortening. Stir until dissolved. Add half the flour; beat until smooth. Mix in enough remaining flour to form a soft dough that does not stick to sides of bowl. Turn onto floured surface. Knead 8 to 10 minutes. Place in a greased bowl, turning once to grease top. Cover and allow to rise in a warm place until doubled, about 1 hour. Punch down dough. Cover and let rest for 15 minutes. Divide dough into 4 parts. Shape into loaves. Place in greased 9 x 5 x 3-inch pans. Let rise until doubled, about 30 to 35 minutes. Remove from pans and cool on wire racks.
Brown meat and onion. Drain off excess grease. Add everything but canned vegetables and simmer for about 30 minutes or until vegetables are cooked. Add canned vegetables and cook for about 5 minutes more.
Brown the beef and onion together; drain. Pour into buttered 9 x 13-inch baking dish. Put layer of cabbage and half of the beef mixture. Add another layer of cabbage and the remainder of the beef. Sprinkle a little cabbage on top and pour the undiluted tomato soup on top. Cover with foil and bake in oven for 55 minutes. Sprinkle Parmesan cheese on top. Makes 8 to 10 servings.
Put flour, sugar and Crisco in	large bowl and mix until crumbly. A pastry blender is helpful. In	a small bowl, mix egg, water and vinegar. Add to flour mix and combine until moistened.	Divide dough into 5 to	6 portions. Wrap each one in plastic and chill.	Each portion will make one 9-inch crust. You can thaw, freeze, refreeze, re-roll and it won't hurt its quality. How nice to reach into the freezer and find it, but thaw it in the fridge before rolling.
Lay peaches in pie crust, cut side up. Mix salt, flour and sugar. Cut in margarine. Add boiling water and flavoring. Pour over peaches. Sprinkle with cinnamon. Bake 10 minutes at 450°, then 30 to 40 minutes at 350°.
Mix ground beef, bread crumbs, onions, milk, egg, parsley flakes, salt, pepper and Worcestershire sauce as you would for meat loaf until you can roll the mixture into balls. Roll into 1-inch balls and place into lightly greased 11 x 15-inch jelly roll pan and bake at 350° for 25 to 30 minutes or until done. (Cover pan lightly with foil to prevent splattering.) Drain meatballs on paper towel.
Mix all together. Bake at 350° for 45 minutes or until a knife inserted in center comes out clean.
In a medium-sized bowl, beat eggs slightly with a fork or whisk. Stir in milk and cooking oil. Add flour and salt. With whisk, beat egg-flour mixture until smooth. (Batter will be thin). Transfer into six-ounce custard cups that have been sprayed with Pam. Bake 40 minutes in a 400° oven. Do not open oven door while baking. When done, prick with a fork, this prevents popovers from getting soggy. Shut oven off and let popovers stay in oven a further 5 to 10 minutes.
Cover cookie sheet with aluminum foil, dull side up. Break each cracker in half and fill pan.
Spread meat with mixture of garlic, pepper, salt, chili powder and mustard. Cut into 1/2-inch wide strip. Place in slow cooking pot. Add onions, bouillon cube and tomatoes.
Put 1 box frozen strawberries in bottom of bowl. Put one layer of baked cake on top. Punch holes in layer with wooden spoon, then slice 2 1/2 bananas. Add 1 package vanilla pudding (mix according to directions). Pour on top of bananas, then add last cake layer. Spread can of pineapple (juice and all); layer last box strawberries on top. Add rest of bananas and second pack of mixed pudding. Add Cool Whip, coconut and pecans. Refrigerate until ready to serve. Serves up to 25. Great for cookouts.
Combine dry ingredients in very large bowl. Heat remaining ingredients (not boil). Pour wet ingredients over dry ingredients to coat evenly. Grease 4 cookie sheets. Spread mixture on sheets and bake at 300° for 25 to 30 minutes. Cool slightly and store in sealed container.
Combine sugar, water, syrup and butter in a small deep saucepan. Cook over medium-low heat to 300° or hard crack stage. Add pecans and cook to 310°. Stir in soda, pour into lightly greased 9 x 9 x 2-inch pan. Let stand until cold and break into pieces.
Mix peas, celery, onion, pepper and tomato in a bowl. Shake or stir dressing (remaining ingredients) and pour over salad. Marinate several hours before serving. Serves 6.
Spread cream cheese on one slice of bread. Spread jelly on second slice of bread. Put sandwich together. Heat oil or oleo in frying pan. Fry sandwich on both sides until lightly browned. Put on plate; sprinkle with confectioners sugar and enjoy!
Cream together butter and sugar. Add remaining ingredients and mix well. Bake in a 9 x 13 pan at 350 degrees for 30 minutes.
Mix lemon jello and boiling water together; cool. Cream the cream cheese, sugar and vanilla together until smooth. Add jello mixture and mix well. Chill until thickened.
Using small individual bowls, break up 2 graham crackers. Add some miniature marshmallows and pour some chocolate pudding over top. Then stick some animal crackers into the pudding. Be sure to leave their heads sticking out so you have animals in the dirt!
Beat egg yolks and 2 tablespoons Kahlua in the top of a double boiler. Beat in 1/4 cup sugar; beat until slightly thickened and color lightens. Place pan over boiling water. Cook and stir until thickened, about 10 minutes. Set top of double boiler in a bowl of cold water. beat until mixture is thick, 3 to 4 minutes. Melt chocolate and butter together. Stir in remaining 2 tablespoons Kahlua. Add to egg mixture. Beat egg whites until soft peaks form. Add remaining sugar. Beat until stiff peaks form. Add to chocolate mixture. Beat whipping cream until stiff. Fold into chocolate mixture. Spoon mousse into parfait glasses or dessert cups. Chill 3 hours before serving.
Combine oil and sugar; beat until smooth. Add egg yolks and beat well. Add water and then dry ingredients that have been sifted together. Stir in potatoes, nuts and vanilla. Beat well. Beat egg whites until stiff and fold into mixture. Turn into 3 (8-inch) greased and floured layer cake pans. Bake in 350° oven for 25 to 30 minutes. Frost with coconut frosting.
Crush cookies, then mix butter with cookies and set aside. Blend 10 ounces of Cool Whip, powdered sugar and cream cheese (cream cheese needs to be soft). Set this aside also. Blend chocolate pudding with milk, then add remaining 6 ounces of Cool Whip.
Boil potatoes until done, but not mushy. Peel and shred in large flat casserole. Cool potatoes well before shredding. I usually do potatoes the day before and let cool in refrigerator overnight. Heat together the remaining ingredients. Pour over potatoes. Dot with butter and paprika. Refrigerate 24 hours. Bake at 325° for 1 hour.
Mix together cream cheese, lemon juice, garlic salt, olives and jalapeno peppers. Place a large spoonful on top of each tortilla and spread it out. Layer meats on top of mixture*. Roll and wrap in plastic bag or wrap and refrigerate overnight. Cut and serve.
Mix cake mix and Jell-O together. Add oil; blend well. Add sugar and water; blend well. Pour into 3 layer pans or 1 large cake pan. Bake at 350° until cake does not stick to toothpick.
In saucepan, mix sugar, Nestle Quik, 1 1/4 cups milk and 2 egg yolks together. Blend cornstarch with remaining 1/4 cup milk until smooth, then add to saucepan. As mixture is heating, add Pet milk. Cook until mixture begins to thicken, stirring continuously. Once mixture is thick, spoon in 1 teaspoon butter and mix well. Immediately pour into baked pie shell and cool 2 hours before serving.
Sift flour, soda, ginger, cinnamon and salt together. Cream shortening and sugar until light and fluffy. Add eggs and molasses to creamed mixture, mixing well. Add dry ingredients alternately with water, beginning and ending with dry ingredients. Drop by heaping spoonfuls on ungreased cookie sheet. Bake in moderate oven, 350° to 375°, for 8 to 10 minutes. Makes 2 dozen.
Fry cut dried beef in butter until edges curl, approximately 5 minutes. Add bell pepper. Sprinkle flour over top of beef; stir until bubbly. Remove from heat and gradually stir in milk.
Grease and flour Bundt pan. Combine ingredients. Pour ingredients into pan and bake at 350° for 50 minutes. Let cool for 15 minutes. Invert pan and serve.
Add salt, pepper and Parmesan cheese to chicken. Mix egg and 1 tablespoon oil together. Dip chicken into egg, then flour and bread crumbs. Put into pan with oil and brown. Add mushrooms and sauce and lemon (optional). Before serving, add Mozzarella cheese.
Preheat oven to 250°. Melt together butter, hot sauce, Worcestershire sauce, chili powder and oregano. In a plastic bag, mix all other ingredients plus melted (but cooled slightly) butter mixture. Toss gently until mixture is evenly coated. Place in a large baking dish and bake for 1 hour, stirring mixture every 15 minutes. Should be dry, loose and lightly browned.
Melt caramels in 1/3 cup milk in double boiler; keep warm. Mix dry cake mix, 1/3 cup milk, butter and nuts. Put 1/2 of the batter in a greased 9 x 13 pan and bake at 325° for 6 minutes. Remove and put chocolate chips on bars. Pour caramels over chips. Then spread remaining batter on the caramel. Bake 15 to 20 minutes more. Let cool 30 minutes before cutting.
Mix together butter, honey, mustard and curry powder. Roll chicken pieces in mixture; place in 9x12 inch pan (line with aluminum foil for easy clean up). Pour remaining sauce over chicken and bake 1 hour at 375°. The honey burns easily so watch it and reduce temperature if necessary. If you like more sauce, double recipe.
Preheat oven to 350°. Dissolve yeast in water; add sugar, salt, eggs and flour. Mix well. Add cheese. Cover and set away from draft to raise until double in bulk (about 1 hour). Divide and knead on floured board. Place in well-greased and floured loaf pans. Cover and let rise to top of pan. Bake 35 minutes. Wrap in foil. Bread freezes well.
Make cake according to instructions on box, adding 1 cup coconut to batter. Bake according to instructions on box. While cake is still hot, poke holes with meat fork or ice pick over entire top of cake until covered with holes. Immediately pour cream of coconut over top of cake, then pour crushed pineapple over top of cake. When cake is cool, cover with Cool Whip and sprinkle with coconut.
Brown sausage until crumbled and well done. Add onion and cook until soft. Add salsa and simmer until mixture thickens. Beat milk, egg, flour, salt and m.s.g. until fluffy. Add cheese. Layer chilies, sausage mixture, egg and cheese mixture in an 8 x 8 x 2-inch baking pan that has been sprayed with nonstick cooking spray. Repeat layers ending with egg and cheese mixture. Bake at 350° for 40 minutes.
Saute onion slowly in nonstick pan until soft, adding stock, if necessary to prevent sticking or burning. Saute veal with garlic and herbs until browned. Add rice, salt and pepper. Cook gently for 5 minutes. Add additional 1/4 cup veal or chicken stock.
Cream margarine and brown sugar in mixer bowl until light and fluffy. Add eggs; beat well. Add flour and vanilla; beat well. Fold in pecans. Pour into greased 10 x 12-inch baking pan. Bake at 350° for 25 to 30 minutes, or until bread tests done. Cut into squares to serve.
Stir-fry onion, celery and cabbage in oil in skillet for 1 minute. Add broth and soy sauce. Cook over high heat until cabbage is tender-crisp, stirring constantly. Yields 8 servings.
Wash, peel and core apples. Prepare slices 1/2-inch wide and place in 1 gallon water containing 1 level teaspoon ascorbic acid or 6 tablets (500 milligrams Vitamin C) to prevent browning.
Crumble pound cake in large casserole dish. Add 1 layer of bananas. Cover with whipped cream. Pour on pineapple chunks and another layer of whipped cream. Put on layer of blueberries and one layer of strawberries. Cover well with whipped cream. Chill and serve.
Blend together until moist. Press in bottom of sheet cake pan. Bake at 350° for 15 minutes.
Blend together the refried beans, sour cream and finely chopped jalapeno peppers. Mix well. Garnish with shredded Cheddar cheese and sliced green onion. Serve with nacho chips.
Fry bacon; remove from pan and crumble. Add onion, bell pepper and ham in bacon drippings. Add salt and pepper, tomatoes, cooked grits and egg. Mix and bake in baking dish at 350° for 30 minutes. (Better to marinate overnight before cooking.)
Crush vanilla wafers. In large bowl, cream the butter. Gradually add sugar, creaming well. Add eggs, one at a time, beating well after each addition. Add the wafer crumbs and milk alternately. Add coconut; fold in pecans. Pour into a greased and floured Bundt pan. Bake at 325° for 1 1/4 hours. Let stand in pan a few minutes before turning out. Better served the day after baking.
Cream the shortenings and 1 1/2 cups of sugar; add eggs and mix well. Sift together the next 4 ingredients; mix well with the first mixture. Roll into walnut size balls. Roll balls in sugar and cinnamon mixture. Place 2 inches apart on lightly greased cookie sheet. Bake at 400° for 8 to 10 minutes.
Preheat oven at 350°. Combine the shortening, sugars, eggs and vanilla; mix well. Then gradually mix in the flour, oats, chips and pecans. Use teaspoon to shape cookies. Bake on ungreased cookie sheet for 10 to 12 minutes. Makes approximately 4 dozen.
Mix ingredients together. Form small balls. Bake at 350° for 20 minutes. Makes 100.
Beat eggs; add sugar and pineapple and cook until thickens. Add jello; mix well. Add ice cubes and chill. Add whipping cream after beating until stiff. Add nuts and marshmallows. Chill!
Prepare fire so that coals are hot. Cover entire surface of meat with mustard. Pat salt into mustard until it won't hold any more. Insert meat thermometer. Place meat directly on coals; rake coals around meat. Cook about 45 minutes. Turn over and cook 45 minutes (140° rare, 160° medium and 170° well done). Remove meat from coals. Remove black crust which formed. To serve, across the grain.
Bake brownies in 9 x 12-inch pan. Cool. Spread Marshmallow Creme over brownies. Melt peanut butter and chips over low heat (use double boiler). Stir to mix. Stir in Rice Krispies and put over marshmallow layer. Chill. Cut into squares. Store in cool place. Makes 2 dozen.
Combine onion, bell pepper, chili powder, garlic salt, hamburger meat, savory salt and Italian spice. Cook at high temperature while mashing the meat and ingredients with a fork. When hamburger is cooked through, then add tomato sauce, water, vinegar, salt and pepper and olives. Cook at high temperature for 10 minutes, then over medium-low flame for 20 to 30 minutes. Stir occasionally. Cook spaghetti for approximately 20 or 25 minutes or until tender. Drain water off and cover the spaghetti with meat sauce in a large platter. Sprinkle generously with your favorite cheese (optional).