HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine pudding mix, egg yolks and milk in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Arrange layer of vanilla wafers on bottom of 1 1/2-quart baking dish. Add a layer of banana slices and of pudding. Continue layering wafers, bananas and pudding, ending with pudding. Beat egg whites with salt until foamy throughout. Gradually beat in sugar and continue beating until mixture will form stiff shining peaks. Spoon lightly onto pudding, sealing edges well. Bake at 425° for 5 to 10 minutes or until meringue is lightly browned.
Mix all ingredients together except 1/2 stick melted margarine and crushed cornflakes. Put in large 9 x 13-inch pan and cover with cornflakes and rest of margarine. Bake for at least 45 minutes in 350° oven. Makes large casserole.
Melt butter in pan; spread brown sugar. Arrange pineapple and nuts. Sift flour, baking powder and salt together. Beat egg yolks until light. Add sugar. Add pineapple juice and flour mixture. Fold in stiffly beaten egg whites. Pour over pineapple. Bake at 375° for 30 to 35 minutes.
*One tablespoon cornstarch for thickening equals 2 tablespoons flour.
Stir and combine all ingredients in large casserole dish. Bake at 350° for 45 minutes to 1 hour.
Saute vegetables in margarine until tender. Add garlic and cook until garlic is tender. Add crawfish tails and cook until done. (Do not overcook!) Turn fire off, add fresh pesto sauce and mix well. Serve over angel hair pasta. Great!!
Break up lettuce; tear dried beef up. Dice tomato; add mayonnaise to taste. Toss lightly.
Mix all ingredients together. Sprinkle top with bread crumbs. Bake at 350° for 35 minutes.
Crumble beef into a large skillet with butter, over high heat stir until meat is no longer pink, add onion, turn heat to low, add tomatoes with liquid and macaroni. Stir to blend, heat to simmering. Add mixed vegetables, cover and cook until vegetables are done and macaroni is tender, about 20 minutes. Sprinkle with salt, oregano, basil and pepper. Serve with parmesan cheese to spoon over individual servings. Good served with a tossed salad and hot bread.
Grease two loaf pans. Blend eggs and milk. Stir in Bisquick and cheese. Blend well. Pour into greased pans. Bake 60 minutes in 350 degree oven.
Wash cranberries and oranges and put through food grinder. Add sugar. Mix well and chill.
Boil sugar and milk,	stirring constantly. Pour over remaining ingredients. Beat with	mixer.	Add nuts. Pour in jelly roll pan and set in refrigerator for 6 hours to harden.
Combine all ingredients; mix thoroughly. Press into an 8 x 4-inch pan. Bake for 1 hour at 350°. Drain. Serves 8.
Mix all ingredients together and microwave until cheese melts. Use as a dip for tortilla chips.
Heat oven to 350°. Cook and drain broccoli. In a large mixing bowl, combine margarine, parsley, onion, mustard and lemon juice; blend well. Add cheese, broccoli and ham; mix lightly. Set aside. Separate crescent dough into 8 triangles.
Cook for one minute the first 8 ingredients. Add the milk, pepper, pepper sauce and cheese. Cook to desired thickness. Makes 3 cups.
Combine all ingredients in blender. Process at medium speed until cucumber is pureed. Great on salads. Makes 2 to 4 servings.
Preheat oven to 425°. Place blueberries in crust. Set aside. In a bowl, mix flour with sugar. Gradually add milk, stirring until smooth. Whisk in eggs and vanilla until well blended. Pour mixture over blueberries. Bake 15 minutes; reduce heat to 350°. Bake 35 minutes. Cool before slicing.
Shape into 1 1/2-inch balls. Brown in 2 teaspoons shortening with minced garlic in a large skillet. Blend in the rest of the canned soup and water. Cover and simmer about 40 minutes or until rice is tender. Serves 6.
Combine butter, peanut butter and sugar. Knead together until well mixed and smooth. This is a job and takes quite a bit of time.
Brown meat, onions and peppers; drain. Add tomato sauce, garlic and chili powder; let simmer. Separate biscuits into 20 pieces (pull apart). Line an 8 or 9-inch greased baking dish with half of the biscuits. Remove mixture from heat. Add egg, sour cream and 1/2 cup cheese. Spoon over biscuits. Top with remaining biscuits and sprinkle with remaining cheese.
Brown meat in 1/4 cup water. Remove from skillet, melt butter in skillet. Cook onions in butter until tender. Add enough water to broth to make 2 2/3 cups. Add liquid to skillet and bring to a boil. Stir in meat, rice and garlic salt. Cover tightly and simmer 20 minutes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Sprinkle with cheese.
Mix together sugar, water, vinegar and salt in a saucepan. Cook 10 minutes. Cool. Drain beans and put in a large dish. Cover with cooled liquid and allow to stand in refrigerator for as long as possible, or overnight. At serving time, add celery, onion and green pepper; toss and serve.
Boil sugar, Karo and water until thread spins. Add peanuts and stir continuously. Cook until it turns a brownish gold. Take from fire and add butter, salt and soda. Pour onto buttered sheet.
Beat eggs in a pie plate. Add bread crumbs to another pie plate. Dip chicken in egg and then in bread crumbs. Add oil to a skillet and brown chicken.	Place browned chicken in a 9 X 13 baking dish and sprinkle with cheese. Pour spaghetti sauce over chicken and bake at 350 degrees for about 30 minutes or until chicken is done. Remove from oven and add slices of parmesan cheese and let melt. Serve over spaghetti.
Cream together butter, sugar and eggs. Pour boiling water over soda and dates. Add nuts and flour to dates. Add all mixtures together. Bake at 350° for 30 to 35 minutes.
Let apples and sugar stand 1 hour. Combine oil and eggs together. Set aside. Mix flour, salt and soda; set aside. To apples, add eggs, nuts and raisins. Then add the flour mixture. Bake at 350° for 1 hour.
Cut beef into 1/2-inch cubes. Coat beef in flour by combining in paper bag and shaking. Melt bacon drippings in skillet or Dutch oven. Add beef and brown. Add onion and garlic and cook until translucent. Stir in the ground chile and coat beef and onion evenly. Add remaining ingredients. Reduce heat to low; slowly add broth and stir until thickened. Cook, uncovered, for 1 to 2 hours. Serve over stewed pinto beans. Serves 6.
Cook onion in butter, then add flour. Mix until paste, then add 2 cups milk and cook until thick. Have 12 carrots, sliced longways, already cooked in salted water until tender. Butter a casserole dish.
Place meat on a hard flat surface. Pound meat with mallet until about 1/4-inch thick. Sprinkle meat on both sides with salt and pepper. Heat oil and 2 tablespoons of butter until very hot. Sear steak in hot fat, but do not overcook.
For crust, in a bowl, stir together the flour and brown sugar. Cut in 1/2 cup margarine or butter until mixture resembles coarse crumbs. Pat mixture into an ungreased 11 x 7 x 1 1/2-inch baking pan. Bake in a 375° oven for 20 minutes.
Over medium heat, in hot olive oil, cook onion and garlic, stirring occasionally, until tender, about 10 minutes; discard garlic. Add eggplant and green pepper; cook 5 minutes, stirring occasionally. Stir in zucchini, water, salt, oregano leaves and sugar; heat to boiling. Reduce heat to medium-low; cook 30 minutes, stirring occasionally, until vegetables are tender. Stir in tomato wedges; heat through. Serve hot, or cover mixture and refrigerate to serve chilled later.
Combine all but nuts and vanilla. Boil to 238 degrees on candy thermometer. Remove and beat when temperature is 110 degrees and until shine is gone. Add nuts and vanilla. Pour onto buttered dish.
Mix yeast in water, then add rest of ingredients. Shape rolls and put in pan. Let rise. Bake at 400° for approximately 10 minutes, or until done. The uncooked dough will keep up to 5 days in refrigerator.
Saute onion in 1 stick butter. Add potatoes, sour cream, cheese, soup, salt and pepper. Spread in a 9 x 13-inch casserole. Melt 1 stick butter and add crushed corn flakes. Spread over potato mixture. Bake 1 1/4 hours at 350°.
Mix cream cheese, beaten egg yolk, sugar, lemon juice and vanilla. Mix well. Press 1 can rolls in bottom of 9 x 13-inch pan. Spread cream cheese mixture on top. Flatten other can of rolls and place on top of cream cheese mixture. Beat egg whites and brush on top. Bake at 350° for 20 to 30 minutes. Watch for top to brown.
Sift flour, sugar, baking powder and salt together. Add corn meal. Separately beat egg, then add milk. Melt 3 tablespoons butter in 8 x 8 x 2-inch pan in preheated 425° oven (about 3 minutes). Coat pan with melted butter. Pour remainder over dry mixture. Add milk and egg mixture. Mix with spoon until thoroughly moistened. Don't overdo! Pour into pan and bake 20 to 25 minutes, until toothpick comes out clean (crisp top; not too dark).
Take 2 cups of pineapple juice and blend with bananas to keep bananas from turning black. Add orange juice, water and sugar, and the rest of the pineapple juice.
In a large pan, brown meat; drain. Add all other ingredients. Simmer until mixture reaches desired consistency, about 10 to 15 minutes. Stir occasionally. Spoon onto bottom halves of buns and cap with top halves of buns. Makes 6 to 8 sandwiches.
Rinse scallops and boil 2 or 3 minutes; drain. Cut scallops in half. Fry mushrooms in butter until tender. Put into casserole dish.
Melt butter in a 9 x 13-inch baking pan. Prepare 4 cups sliced fruit. Add 1 cup sugar and mix. Then mix together flour, 1 cup sugar, milk, baking powder and salt. Pour dough mixture over melted butter. Place fruit evenly on top of dough. Bake in a 350° oven for 45 minutes.
Sift together flour, baking powder, sugar, salt and soda into bowl. Cut in Crisco until mixture resembles coarse meal. Add buttermilk and raisins and stir until well blended. Divide dough into 3 parts. On a floured surface, roll each part into a circle about 1/3-inch thick. Cut each into 5 wedges. Place on ungreased baking sheet. Brush tops with egg white. Bake in 425° (hot) oven 12 to 15 minutes. Serve warm with butter and/or jam.
Put in greased casserole dish. Sprinkle with white sugar. Combine oatmeal, brown sugar, nuts and butter. Put this mixture on top. Bake at 325° for 45 minutes.
Cook the veggies until barely done (7 minutes in microwave). Put cooked veggies in a 9 x 13-inch casserole. Add mushroom soup. Cover with cheese slices. Top with fresh bread crumbs. Drizzle with melted butter. Bake at 350° for 30 minutes.
Preheat oven to 350°. In top of double boiler, over medium heat, combine caramels and 1/3 cup evaporated milk, stirring constantly, until melted and smooth. Remove from heat.
Mix margarine, 1 cup pecans and flour. Put in a 9 x 13-inch pan. Pat down crust. Bake 15 minutes at 350° or until light brown. Let cool completely. Then make the filling.
Mix catsup, Worcestershire sauce and hot sauce together in a pot. Add sausage; let simmer on low for approximately 30 minutes. Serve.
Mix and stir slowly so sugar will melt and boil for 5 minutes or until forms a soft ball in cold water. Beat well and pour in greased Pyrex dish until cold enough to cut out into squares.
Melt butter or margarine in the bottom of a 9 x 13-inch pan. Peel and cut potatoes into wedges. Cook potatoes until soft but not mushy. Drain off water. Set aside. Mix all other ingredients. Coat potatoes with dry mixture and place in 9 x 13-inch pan. Bake at 375° for 40 minutes.
Mix and put in unbaked pie shell. Top with crushed pecans and Crumb Mixture.
Preheat oven to 350°. Mix butter, sugar and eggs; stir in Bisquick. Gently fold in nuts, dates and cherries. Spread dough in greased 13 x 9 x 2-inch baking pan. Bake for 30 minutes. Cool slightly and cut into 1 1/2-inch squares. Yield: 4 dozen.
Cream Crisco, peanut butter, brown sugar, white sugar, vanilla and egg. Sift together flour, salt and soda. Mix with creamed mixture. Shape into balls. Crisscross with fork dipped in flour. Bake at 375° for 10 to 12 minutes. Cool. Remove from pan.
Arrange broccoli in bottom of casserole dish; cover with chicken. Pour undiluted soup over all. Sprinkle with cheese and paprika. Bake at 400° for 30 minutes.
Prepare gravy. Add turkey, peas, butter and onion. Combine cooked noodles, rice or macaroni with turkey mixture in a 1-quart casserole dish. Top with buttered crumbs. Bake at 375° for 15 minutes. Serves 6.
Melt Velveeta cheese in sour cream. Pour over green beans and onions. Bake 5 to 10 minutes at 250°.
In a small bowl whisk together the honey, vinegar, oil and salt free seasoning until smooth. In a large bowl, toss green beans, wax beans, chickpeas, kidney beans, bell pepper and scallions with dressing. Makes 7 cups.
Mix together flour, baking powder, salt and sugar. Blend in milk and egg. Add to dry ingredients. Stir in the drained corn and drop from teaspoonful into hot oil (about 1/2-inch deep). Fry until golden brown.
Mix yeast in warm water. Add 3 cups sugar. In mixer bowl, beat egg, oil and 1/3 cup sugar. Add salt and 4 cups flour. By hand, add 1 to 1 1/2 cups flour. Shape into 24 rolls. Put in greased pans. Let rise about 2 hours. Bake about 20 minutes in 350° oven.
Combine first 8 ingredients in a large saucepan. Bring to a boil, stirring constantly. Cook 1 minute, stirring constantly. Add broccoli and next three ingredients. Cook until cheese melts and soup is thoroughly heated. Garnish with 1 teaspoon shredded cheese. Yields 4 (1 cup) servings.
Skin onions and cut a slice from the top of each. Parboil until almost tender. Drain and scoop out centers. Chop onion that is removed and combine with ham, green pepper, bread crumbs and butter. Add seasonings and stuff onion cups. Place in a baking dish and cover with buttered bread crumbs. Pour diluted Carnation milk around onions. Bake in moderate oven at 350° to 375° about 30 minutes or until tender.
Sift together flour, malted milk powder, baking powder and salt; set aside. In large bowl with portable electric mixer at medium speed, or wooden spoon, beat butter, sugar, egg and vanilla until fluffy. Beat in milk until smooth. Gradually stir in flour mixture mixing until well combined. Stir in nuts. Refrigerate, covered, at least 1 hour. Preheat oven to 350°. Lightly grease cookie sheets. Drop batter by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes, or until set but not brown. Remove to wire rack; cool completely. Makes about 4 1/2 dozen.
Mix all ingredients well. Pour into a greased and floured cookie sheet pan. Bake for 20 minutes at 350°, or until lightly browned.
Cream butter; add sugar and cream until light. Add egg and beat well. Toss 1 1/2 cups flour with cinnamon, baking soda and salt. Add flour and applesauce to butter mixture alternately, beating to combine after each addition, beginning and ending with flour. Toss nuts and raisins with 2 tablespoons flour; fold into batter. Bake in a greased and floured 9-inch tube pan in a moderate oven at 350° for about 1 hour.
Mix all together, except ginger ale. Freeze. When ready to serve, add the cold ginger ale. Makes about 1 1/2 gallons.
Combine the milk, shortening, sugar and salt. Add yeast; blend. Add eggs; blend. Add flour gradually, mixing until dough is soft and smooth. Roll out and cut. Brush with melted butter. Let rise 1/2 hour in a warm place. Brush again with melted butter and bake 10 minutes in hot oven at 450°.
Grease and flour 9 x 13-inch pan. Blend ingredients. Bake at 350° for 30 to 40 minutes.
Beat all ingredients until smooth, one minute in blender or 2 minutes with electric mixer. Pour into greased pie plate. Bake at 350° for 50 to 55 minutes.
Mix milk, sugar and Kool-Aid in a bowl. Place in freezer for 4 hours or until partially frozen. Beat with electric mixer quickly until large particles are fine. Return to freezer. Ready to serve in about 1 hour. Should not be frozen too firmly for best consistency. Serves 6 to 8.
Mix all ingredients together except bread crumbs (sprinkle them on top). Bake at 350° for 1 to 1 1/4 hours.
Cream shortening and sugar. Add egg. Mix well. Slowly add flour, soda, almond extract and honey. Blend well. Roll into balls and flatten to 1/2-inch. Add almond on top. Bake on greased cookie sheet at 375° for 15 to 20 minutes. Makes about 4 dozen cookies.
Brown meat and onions. Add salt and pepper. Add taco seasoning, soup and water. Simmer 15 minutes. Layer Doritos, meat and beans. Layer again. Top with grated cheese. Bake 15 to 20 minutes at 350°.
Mix first 5 ingredients. Set aside. Mix mayonnaise, sugar and vinegar together and toss with broccoli mixture. Cover and let marinate overnight.
Salt, pepper and flour chicken and brown quickly in shortening. Saute in drippings until soft, green pepper, onion and celery, then add flour to thicken gravy. Place over chicken in casserole and then add bouillon. Bake in 350° oven for 1 1/2 hours.
Pop corn and set aside. Combine butter, corn syrup, brown sugar and salt. Cook 4 minutes on Full power; stir 3 times. Add soda and vanilla. Pour popped corn into grocery sack and pour hot syrup over it. Stir with spoon. Cook in microwave 1 1/2 minutes. Remove, shake sack and cook 1 1/2 minutes. Remove, shake sack and cook 15 seconds. Let dry. Eat and enjoy.
Stir together dry ingredients. Set aside. Combine bran, milk, egg and oil. Let sit for a few minutes. Add dry ingredients as you're mixing. Bake at 400° in greased or papered cups.
Mix all ingredients together in a 2-quart casserole dish. Bake at 350° until hot and bubbly. Stir 2 to 3 times while baking.
Slice and cook the carrots until tender (but firm) with a small amount of salt. Drain and add the onion and pepper.
Stir together Jell-O, water and pudding; let set. Then add the Cool Whip and drained Mandarin oranges.
Cook onions and hamburger in skillet until lightly brown. Drain off grease. Add the other ingredients and mix well. Bake in casserole dish about 1 hour in a 325° oven.
Combine all ingredients in blender. Blend until smooth and sugar is dissolved. Refrigerate until ready to use. Will keep for several weeks. Makes 1 cup.
Heat oil in butter in skillet. Saute onions and garlic until golden. Add tomatoes and mushrooms; saute until they release their moisture. Combine this mixture with beef broth, cream, milk, chilies, wine vinegar, soy sauce and crab meat. Bring to a slow boil and simmer 20 minutes. Add cornstarch paste to mixture to thicken. Add salt and pepper to taste.
Mix cake as directed on package. Pour half of batter into a greased and floured 9 x 13-inch pan. Bake 20 minutes at 350°; remove.
Mix pudding and reserved pineapple juice. Stir until thickened. Fold in drained fruit. Chill.
In pan, heat to boiling the cocoa, oleo and water; pour over flour and sugar. Add eggs, soda, milk and vanilla. Mix well. Pour into 9 x 13-inch greased pan. Bake at 400° for 20 minutes. (Do not overcook.)
Beat eggs and other ingredients together (oil, sugar, salt and anise oil). Add your baking powder to your flour. Start adding flour until you form a dough.
Put 8 cups flour in pan, add salt and mix well. Add mixture of sugar, yeast and water in flour. Add shortening, mix well. With hands, knead in enough flour to keep from being sticky. Place in greased bowl and put a little oil on top. Let rise until double in size; punch down. Shape into rolls; brush tops with oil. Let rise until doubled in size. Bake at 350° for 25 minutes or until brown.
Brown and drain hamburger, bacon and onion. Mix together and add to meat mixture all other ingredients, except beans. Combine and add beans to meat mixture. Bake at 350° in greased casserole dish for 1 1/2 to 2 hours.
Mix soup, sour cream and onion together. Put hash browns in 9 x 13-inch pan. Spread with soup mixture. Sprinkle cheese over soup. Sprinkle crumbs over cheese. Drizzle with butter. Bake at 350° for 1 hour. Serves 12.
Combine sugar, milk and oleo in saucepan. Boil 5 minutes, stirring constantly. Test to be sure it forms a soft ball. Remove from heat and fold in remaining ingredients. Stir until blended smoothly. Pour into a 13 x 9-inch buttered pan. Cool and place in refrigerator.
In a bowl, put flour, baking soda and salt. Add caraway seed, sugar and raisins. Mix the butter, eggs and buttermilk. Stir into flour mixture. Form into round loaf. Place in 2-quart casserole or 2 loaf pans. Sprinkle top of loaf with flour and cut a cross in top with knife. Bake at 350° for 1 hour.
Grease and flour tube pan. Put 1/3 of cinnamon mixture in bottom of pan. Next, add 1/2 of cake batter. Next, add 1/3 of cinnamon mixture. Add rest of cake batter. Top with remaining cinnamon mixture. Swirl with knife. Bake 45 minutes at 350°.
Drain juice from cherries and pineapple and reserve. Two cups of juice is necessary. Bring juice to boiling and pour over gelatin, stirring until completely dissolved. When cool, add Coke. Stir and chill in refrigerator until partly congealed. Add drained cherries, pineapple and nuts and pour into Pyrex or mold (which has been rinsed in cold water). When firm can be unmolded on salad greens and served with mayonnaise or cream cheese dressing.
Fry bacon crisp and remove from grease. Add onion, bell pepper and water chestnuts into drippings (bacon) and saute for 5 minutes. Add shrimp and cook for 5 to 8 minutes. Add cooked rice, crushed up bacon and soy sauce. Mix well. Season to taste. Stir and let simmer for 10 minutes. May substitute ham or chicken for shrimp.
Mix peanut butter, sugar and cream cheese until well blended. Fold in whipped cream. Pour into crust. Place in freezer 1 hour before eating.
Brush pork chops with Kitchen Bouquet. Brown in skillet. Slice onion for each chop used. Open tomatoes. Measure dry rice; measure water. Grease casserole. Sprinkle 1/3 of rice on bottom. Place chops on rice. Layer 1/2 of onion. Layer 1/2 of tomatoes. Sprinkle rest of rice, onions and tomatoes. Salt between layers. Pour in water. Bake at 350° for approximately 1 hour.
Mix beaten egg yolk, softened cream cheese and 1/2 cup sugar together. Spread on flattened sandwich bread. Roll up each slice of sandwich bread and then roll in melted butter and then roll into a mixture of granulated sugar and cinnamon. (About 1 cup sugar and 2 to 3 tablespoons cinnamon.) These have to be completely frozen before baking so, after rolling up a batch, lay them out on a sheet of foil; cover with a sheet of plastic wrap and top with more roll ups. Repeat process until all of the bread is used. Freeze overnight or until you plan to bake them.
Cream together margarine, Crisco and sugar. Add eggs, alternating one at a time, with milk, flour and baking powder. Beat well for about 5 minutes.	Add flavoring. Pour into well-greased and floured tube pan and bake at 350° for 1 hour and 15 minutes or until done. Cool 5 minutes.	Serve plain or spread with your favorite frosting.
Prepare cake mix according to box directions. Spread 1/2 batter in 9 x 12-inch pan and bake for 15 minutes at 350°. Melt caramels, butter and milk (for top of cake), then pour mixture over baked cake. Sprinkle chocolate chips over caramel mixture. Spread remaining cake batter on top.
Melt chocolate and 2 tablespoons milk over low heat, stirring constantly. Beat in cream cheese, sugar and the remaining milk until well blended. Refrigerate to cool, about 10 minutes. Stir in whipped topping gently until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate shavings or curls.
Wash and dry chicken. Dip in beaten eggs and milk. Shake in mixture of corn flake crumbs, pepper, salt and Parmesan cheese. Bake in greased shallow baking dish at 350° for 1 hour.
Heat olive oil in Dutch oven over medium heat. Add meat, onion and garlic. Cook and stir until meat is browned. Remove excess fat. Add tomato products, sugar, spices and vegetables. Cook on medium heat until sauce begins to bubble. Reduce heat and simmer 1 to 2 hours. Cook lasagne noodles al dente (about 7 minutes).
Cream the cream cheese with mayonnaise and mix other ingredients. Let stand overnight in refrigerator. Whip cream and mix.
Mix margarine, sugar, blackberries, apples and strawberry jam together. Mix flour, soda, spices and nuts together. Then mix to first 5 ingredients and put in well-greased and floured pans; bake at 350° for about 1 hour. Ice with your favorite icing.