HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat yolks of eggs; gradually add sugar, beating until thickened. Pour mixture in chilled bowl; place bowl on bed of ice. Whip the cream and milk. Add to egg yolks; set aside for a few minutes. Beat egg whites until stiff. Fold into yolk mixture. Add vanilla and nutmeg.
Heat oven to 450°. Cut shortening into flour until particles are fine like crumbs. Add sugar. Mix lightly. Add milk or buttermilk and stir with a fork until just mixed. Add semi-sweet chocolate mini-chips and pecan chips. Mix. Turn out on lightly floured board. Roll dough out to 1/2-inch thick. Cut with a 2-inch biscuit cutter. Place on a very lightly greased baking sheet. Bake 10 to 15 minutes.
Place half the corn and 1 cup water in blender to make smooth puree. Fry the bacon crisp and brown. Remove and set aside. Add the onions to the frying pan; cook, stirring, until soft. Put in large saucepan or Dutch oven. Stir in the corn puree, the remaining corn kernels, the potatoes, salt, pepper and 2 cups water. Cover and simmer until the potatoes are cooked, about 15 to 20 minutes. Add the cream and milk. Heat without allowing it to come to a boil. Before serving, stir in the bacon. Garnish with parsley.
Combine first 6 ingredients. Stir eggs into squash mixture. Add margarine. Drop fritters by tablespoon into a greased skillet. Cook until delicately brown. Turn and brown on other side. Serve immediately.
Combine butter, eggs and dry ingredients in a large mixing bowl. Blend well. Stir in shredded apples, Cheddar cheese and chopped walnuts. Turn into a greased 9 x 5 x 3-inch pan. Bake at 350° for 55 to 60 minutes, until center of loaf tests done with toothpick. Cool thoroughly before removing from pan.
Combine sugar, shortening, bananas, egg and buttermilk in bowl and mix well. Blend in remaining ingredients until well mixed. Turn into greased loaf or bread pan. Bake at 350° for 45 to 50 minutes.
Mix together the first 4 ingredients. Put in casserole dish. Mix Bisquick and milk together. Spread on top of pie. Bake at 350° for 45 minutes.
Cook the corn meal and cold water until thick. Add other ingredients and stir. Pour in baking dish. Cook at 400° until brown.
Drop by teaspoonfuls onto cookie sheet and bake at 300° for 20 minutes.
In a large bowl, mix the milk and eggs. Stir in the broccoli, peppers, Monterey Jack, scallions and dill. Coat a 9-inch pie plate with nonstick spray. Add the broccoli mixture. Sprinkle with Parmesan. Bake at 375° for 30 minutes or until knife inserted in the center comes out clean and the quiche is lightly puffed and golden on top.
Preheat oven to 350° and arrange a rack on the middle shelf of oven. Spray a 9-inch spring-form pan with nonstick vegetable cooking spray. Place the bread crumbs and 1/4 cup of Parmesan cheese in the spring-form pan and toss to mix. Add melted butter and mix to blend. Chop the smoked salmon fine in a food processor fitted with the metal blade, or by hand. Set aside. Press the crumb mixture into the bottom of pan. Set aside.
In heavy, large pot, stir and cook sugar, Karo and water to 290° on candy thermometer. Add butter, soda and salt; stir, then pour over popped corn and toss until well coated. Spread on waxed paper to cool. Break apart into pieces and store in airtight container.
Sift flour, baking powder, cream of tartar, salt and sugar. Cut in shortening until like cornmeal; pour milk in slowly. Add egg and stir until stiff. Drop by tablespoon on greased pan. Bake at 450° for about 15 minutes or until golden brown.
Mix all together at medium speed. Then at high speed until well blended. Very delicious. Don't forget the chips. Refrigerate.
Mix all ingredients, thin with water to desired thickness. Simmer over heat for 1 hour.
Put the flour in a bowl. Put the yeast in the milk with the sugar in another bowl. When the yeast is dissolved, add the milk to the flour while mixing with the mixer. Add the egg yolks and mix. Add the sugar and butter and mix until the mixture becomes "solid." Place the bowl in a warm place; cover with a towel and allow to rise for 1 to 2 hours. After the dough has risen, cut into fourths. Roll out to the size of a pie pan. Place in a greased pie pan and mold to the pan. Prick the crusts with the tines of a fork.
Cut the chicken into 1/2-inch strips. Chop onion and garlic separately. Heat the oil in a large frying pan on medium heat for 2 to 3 minutes. Saute onion in oil for 3 to 4 minutes. Add cut-up chicken, garlic and 1 cup of uncooked rice to the pan. Stir and cook until the chicken turns white (5 to 7 minutes). Add chicken broth, spaghetti sauce, green chilies, oregano and sweet basil. Mix well. Cover pan and cook on low heat for 15 minutes. Add green beans and corn. Cook 10 minutes longer.
Cut off ends of polish sausage. Set crock-pot on high and melt jelly and mustard. Turn to medium. Add sausages and cook until darkened.
Mix sour cream, soup and milk in saucepan. Slowly heat; do not boil. Brown meat; add onion when meat is partially brown. Drain meat. Fill tortillas with equal amounts of meat and cheese and 1 tablespoon sour cream-soup mixture. Add hot sauce to taste. Roll and place in shallow baking dish. Top enchiladas with remaining sour cream-soup mixture, cheese and meat. Bake at 350° until hot and bubbly.
Preheat oven to 350°. Spray a 9 x 5 x 4-inch loaf pan with nonstick cooking spray. Combine flour, baking powder, soda and cinnamon and set aside. In a larger bowl, whisk together applesauce, sugar, egg whites, banana and vanilla. Add flour mixture, blend. Bake batter for 50 to 60 minutes (approximately). Can also be put in muffin tins.
Beat eggs with 1/2 cup sugar. Add remaining sugar with cream. Bring to boiling point; stir cream gradually into egg mixture. Then add Eagle Brand milk and strawberries and juice. Put in ice cream freezer and freeze.
Cook broccoli for 5 minutes. Drain well. Mix together broccoli, soup, eggs, cheese and mayonnaise. Place in a lightly greased 2-quart casserole. Mix melted butter and cracker crumbs. Sprinkle crumbs over top of casserole. Bake, uncovered, at 350° for 35 minutes or until casserole is set and lightly browned.
Melt margarine in warm potatoes. Add sugar. Add eggs one at a time. Add vanilla and cinnamon. Pour into uncooked shell. Bake at 350° until set (lower rack of oven) for about 1 hour.
Combine sugar and cocoa until blended. Stir in milk. Transfer to sauce pan and heat over high heat until rolling boil occurs, stirring constantly to prevent scorching. Reduce heat to low. Cook until thick (about 5 minutes). Serve over biscuits.
Boil first 2 ingredients and cool. This can be put in plastic bags. Place in freezer for days or until you are ready to use.
Mix peanut butter, sugar and milk together. Roll into balls. Then roll balls in crushed graham crackers. Chill.
Brown ground beef with salt and pepper; drain. Mix ground beef with celery, canned soups and 1 cup Chinese noodles. Pour in square baking dish. Cover with remaining noodles. Bake at 325° for 30 minutes. Enjoy.
Mix butter and sugar thoroughly. Measure flour by sifting. Work in flour with hands. Chill. Roll dough 1/3 to 1/2-inch thick (or thinner if desired). Cut into fancy shapes. Place on ungreased baking sheet. Bake 20 to 25 minutes at 350° (moderate). The tops do not brown during baking, nor does shape of cookies change. Makes 2 dozen 1 1/2 x 1-inch cookies.
To the chicken wings, discard tips and separate drumettes from front part of wings. Combine soy sauce, oil, garlic clove and lemon juice. Marinate wings in refrigerator overnight in zipped freezer bag, turn a couple of times next day. Put wings and marinade into a 9 x 13-inch pan. Bake, covered, at 300° for 3 to 4 hours. Drain on paper towels, serve hot or cold.
Cook potatoes with jackets until tender. Peel and shred. Combine with sour cream, onions, 3/4 cup cheese, salt and pepper. Turn mixture into a 1 1/2-quart casserole. Sprinkle with remaining cheese and paprika. Bake, uncovered, at 350° for 30 to 40 minutes.
Heat oven to 350°. Lightly grease and flour three 9-inch layer pans. In large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, baking powder, cinnamon, salt and cloves together 3 times. Add flour mixture alternately with milk to cream mixture, beginning and ending with flour mixture. Add lemon extract and lemon zest; fold in blackberry jam. Mix well. Pour batter into prepared pans. Bake 25 minutes or until cake tests done. Ice with frosting of your choice.
For Banana-Peach: Combine in blender and blend first 3 ingredients until smooth.
In a bowl, combine flour, onion, 6 tablespoons Parmesan cheese, baking powder, salt and baking soda. In a small bowl, mix buttermilk, oil, eggs and zucchini. Stir into flour mixture just until blended. Spoon into greased 9-inch round baking pan. Sprinkle with remaining Parmesan. Bake at 350° for 40 minutes. Yield: 6 to 8 servings.
Beat egg. Add ingredients except peanut butter. Mix well. Add peanut butter.	Roll into balls. Place on ungreased cookie sheet. Press out with water moistened or sugar dipped fork. Criss-cross patterns. Bake in preheated oven for 7-10 minutes at 350°.
Mix ingredients. Beat well to blend. May be used over hot cooked vegetables or to dress up cold vegetables.
Put chicken in a 9 x 9-inch baking dish. Mix soup and milk and pour over chicken. Stir. Make stuffing mix according to directions and put this on top of chicken. Bake 1 hour at 350°.
In medium bowl, combine spinach, mushrooms, Blue cheese, green onions and hazelnuts. Mix well.
Mix oil and sugar; beat well. Add eggs and blend. Add flour and cinnamon and blend well. Blend with oil mixture. Add carrots, a small amount at a time. Bake in oblong pan at 325° for 30 to 45 minutes.
Heat oil in a large saucepan, add the onion and cook gently for about 5 minutes, stirring constantly, until softened. Stir in the chopped tomatoes, zucchini, summer squash, potatoes and garlic. Mix well and cook gently for about 10 minutes uncovered. Shake pan frequently to prevent the vegetables from sticking to the base. Pour in the stock. Bring to a boil and add spaghetti. Lower heat to a simmer. Half cover pan and simmer gently for 15 minutes or until vegetables are just tender. Add more stock if necessary. Remove pan from heat. Stir in basil and half the cheese. Taste for seasoning. Serve hot, sprinkled with remaining cheese. Serves 4 - 6.
Place 1 can of crescent rolls flat in bottom of pan. Bake for 5 minutes. Cream together cream cheese, 3/4 cup of sugar and 2 teaspoons vanilla. Spread over bottom layer. Layer second can of crescent rolls over cream cheese mixture. Top with melted butter, 1/2 cup sugar and 2 to 3 teaspoons cinnamon. Bake at 350° for 30 minutes or until brown.
Layer Doritos in a 9 x 13-inch pan. Add layer of chicken, then layer of cheese. Mix together the soups, tomatoes and chili powder and pour evenly over chicken ingredients in pan. (You may want to heat soup mixture in microwave to get a more pourable consistency.) Sprinkle crumbled Doritos and shredded cheese over the top of casserole and bake in a 350° oven approximately 30 minutes.
Bake pie shell. In saucepan, mix cherries, with liquid, sugar and cornstarch. Cook and stir constantly until mixture thickens and boils. Boil and stir 1 minute. Stir in butter. Cool and stir in cinnamon and almond extract. Slice bananas in layers into baked pie shell. Pour filling over banana slices. Chill until set.
Pour boiling water over oats. Cover and let stand 20 minutes. Cream butter and sugar; beat until fluffy. Blend in vanilla and eggs. Add oats and spices. Mix well. Pour into a greased and floured 9 x 13-inch pan. Bake at 350°. Do not remove from pan.
Beat together cake mix, eggs, apricot nectar and oleo at medium speed for 2 minutes. Pour into a greased and floured 10-inch tube pan. Mix together cream cheese, lemon juice and sugar. Beat at medium speed until smooth. Spread evenly over top of cake batter. Bake at 350° for 45 to 50 minutes. Let cool in pan for 1 1/2 hours. Turn over on cake plate.
In large saucepan, heat 7 cups of water. Stir in sugar; make sure it is all dissolved. Set aside to cool. Heat remaining 2 cups of water to boiling. In bowl, steep tea in boiling water. Cool. Remove tea bags and stir tea into sugared water. Add lemonade, orange juice and brandy; mix well. Store in freezer for 24 hours. Makes approximately 3 1/2 quarts.
Boil noodles until done and drain. Add cheese, milk and margarine. Pour into casserole dish. Cover with foil and bake at 425° for 15 to 20 minutes. Add salt and pepper to taste.
Mix together. Bake at 350° for 30 minutes. Stir and bake another 30 minutes. Serve warm with corn chips.
Slice potatoes; arrange in baking dish. Heat milk and add other dry ingredients that have been mixed to a paste. Cook over low heat until thickened. Add some of the cheese. Leave enough to put on top. Put in oven and bake at 350° for 1/2 hour or until light brown and bubbly.
In a large Pyrex dish, pour in can of enchilada sauce, then layer of shells. Mix beans with small amount of milk and spread over shells, then another layer of shells.
Stuff each date with a walnut half; press to hold in shape. Cream butter and sugar. Beat in the egg, sour cream and vanilla. Stir in the sifted flour, baking powder and baking soda. Add the stuffed dates.
Heat milk (until steam rises). Mix milk with remainder of ingredients; pour into unbaked pie shell. Sprinkle more nutmeg lightly on top. Bake at 450° for 10 minutes; reduce heat to 350° and bake 30 more minutes.
Place chicken breasts in the bottom of a large baking dish which has a cover. Add margarine and lemon pepper. Bake, covered, for 30 minutes, at 350°. Add California mix or mixed vegetables, onion, salt and pepper. Return to oven for 30 minutes more. Serve with fruit salad and French bread. So easy, so good.
Brown chicken in a skillet in its own fat or a little oil or margarine. Put chicken to one side of pan then brown onion slices. After the onion is tender add 1 teaspoon paprika for every 3 to 4 pieces of chicken. Spread out chicken and spread seasoned onions on top. You may wish to remove excess fat here or before you add the paprika. Add chicken broth or bouillon. Simmer with the lid on, turning chicken occasionally. Cook 1/2 to 1 hour. Check the meat with a fork, if easily separated, it is done. Add some of the hot broth to the yogurt and sour cream mixture until it is warmed, then add to pan. Heat on low to avoid curdling. Serve over potato dumplings, egg noodles or rice.
Melt margarine and chocolate. Combine all ingredients. Bake at 350° 20 minutes in well greased pie tin.
Mix all ingredients together. Place in greased muffin tins 3/4 full or make 2 loaves. Bake at 350° for 15 to 20 minutes for muffins or 30 to 45 minutes for loaves. A Halloween delight!
Mix the flour and egg with cream until thick and doughy. Drop into boiling broth and cook until tender and fluffy.
Grind pears and orange. Mix with the other ingredients. Cook slowly until desired thickness. Good.
Mix all ingredients in 1 bowl. Bake 1 hour at 350° in a Bundt pan, greased and floured. Glaze while hot.
Peel and slice cucumbers. Cover over top with salt. Let stand 1 hour. Wash salt off cucumbers. Put cucumbers, onions and peppers in syrup made of the sugar, vinegar, mustard and turmeric. Heat to boiling. Put in jars and seal. Makes 6 pints.
Mix oil, sugar and eggs. Add flour, salt and soda (keep a little mixture to put on top of cake when cooking). Mix all ingredients with nuts and apples. Bake in tube pan at 350° for about 1 1/2 hours.
Saute sliced yellow onions in butter. Place 2 tablespoons onion (cooked) in 12 ounce soup bowl. Add dash of dry sherry and Parmesan cheese. Add the boiling soup stock and dash of salt to bowl. Serve with a boat of toasted French bread covered with Swiss cheese in the bowl.
Cream butter with sugar. Sift flour with spices, salt and soda and add alternately with sour cream to creamed mixture. Add nuts. Knead together well. Shape into a loaf. Wrap in waxed paper and chill in the refrigerator overnight. Slice and bake in a hot oven (400°) until browned. Makes 72 cookies (2 x 4-inch).
Chop cilantro, Serrano chilies and green onions; put into bowl. Mix cans of diced green chilies and diced green jalapenos into same bowl of ingredients. Pour half of mixture and 1 can of tomatoes with 1 teaspoon salt and lime juice into blender and mix for 3 seconds. Pour into new bowl. Repeat process for rest of mixture. Pour into same bowl. Cover and refrigerate for 2 hours. The longer it sits the hotter it gets. "Ole."
Mix all ingredients thoroughly and store tightly covered. Use 3 to 4 heaping teaspoonfuls with an 8 ounce mug of boiling water.
Take 2 Pop-Tarts; spread butter over both. Put them in the microwave. Cook until butter melts.
Grease a loaf pan. Mix cake as directed and cool. Mix pudding as directed and add cream cheese. Mix well until smooth. Pour over cake. Drizzle pineapple on cake. Top with Cool Whip and almonds. Serves 12.
Cook and drain Mueller's Twist trio. Combine all ingredients with Wish-Bone Robusto Italian dressing. Refrigerate 2 to 3 hours before serving.
Combine all ingredients except corn flakes and butter. Pour into a 9 x 13-inch baking dish. Mix corn flakes and butter; spread over casserole. Bake at 350° for about 45 minutes. Makes 8 or 9 servings.
Cook celery, onion and soy sauce in butter until crisp. Add chili pepper and bean sprouts. Let simmer slowly 10 minutes. Add raw shrimp. Place lid on pan and simmer for additional 25 minutes. Serve hot over rice.
Combine cheese, flour and seasonings. Dip chicken in combined egg and milk. Coat with cheese mixture. Place in baking dish. Pour margarine over and bake at 350° for 1 hour or until tender.
Blend cream cheese and mustard; mix in tuna, green onion and curry. Serve with cocktail bagels or crackers.
Cream sugar, butter and egg; add dry ingredients and milk. Divide into 2 ungreased 9-inch pans. On top, spread 3/4 pound dark brown sugar. Sprinkle generously with cinnamon. Dot closely with 1/4 pound butter, bake 25 minutes at 350°.
Combine all ingredients (except cheese). Pour into oiled casserole dish. Bake at 350° for 40 minutes.
Peel and cut squash. Remove seeds and cut in 1-inch cubes. Cook in boiling salted water until tender; drain. Place in buttered baking dish. Top with butter and brown sugar. Bake in a 400° oven about 20 minutes or until brown.
Follow directions for cake mix in a 13 x 9-inch pan. Bake and cool. Mix pudding according to directions. Add cream cheese; beat until smooth. Spread onto cooled cake. Spoon drained pineapple on top. Top with Cool Whip. Sprinkle coconut on top of Cool Whip. May garnish with cherries and nuts, if desired.
Pour pie filling in greased 9-inch baking dish. Sprinkle cake mix on top. Pour margarine over the cake mix. Top with nuts. Bake at 325° until golden brown. Serve with Cool Whip or ice cream.
Beat cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish as desired. Store leftover pie in refrigerator. Makes 8 servings.
Cook meat, then grind meat, corn, tomatoes and onions. Then add other ingredients. Cook slowly until done.
Combine all marinade ingredients. Marinate 1 large flank steak in refrigerator for about 4 to 6 hours. Refrigerate until about 1/2 hour before grilling. Broil meat about 4 minutes per side for rare or longer for desired degree of doneness. Slice thinly on the diagonal.
Blend enchilada sauce and soup. Stir in chicken and onion. Grease a 12 x 7 1/2 x 2-inch baking dish. Sprinkle with half of the corn chips. Pour chicken mixture over. Sprinkle with cheese, then remaining chips. Bake at 375° for 35 to 40 minutes. Makes 4 to 6 servings.
Brown hamburger until crumbly. Drain. Add tomato paste, crushed tomatoes, salt, pepper and basil. Simmer for 30 minutes. In a small bowl, mix eggs, Parmesan cheese, parsley and cottage cheese. Cook noodles according to directions on package. Rinse and cool slightly.
Combine flour, sugar, pie spice and soda. In separate bowl, combine eggs and oil. Add liquid ingredients to dry, stirring just until moist. Stir in apples and spoon into greased muffin cups. Top with Streusel Topping. Bake 35 to 45 minutes at 350°. Makes 18 muffins.
Mash shrimp well and add onion. Pour butter over and add mayonnaise, Tabasco and lemon juice. Mix well and pack into mold. Refrigerate at least 3 hours.
Boil water and sugar together until dissolved. Mix confectioners sugar and egg. Blend with "syrup". Add Crisco and vanilla. Beat until creamy.
Cut broccoli into small pieces. Mix in cheese, bacon and onion. Mix together mayonnaise, red wine vinegar and sugar. Pour over broccoli mixture, stir well and chill.
Put pineapple with syrup, pickles, pickle syrup and salt in a saucepan. Dissolve cornstarch in a little water and add to saucepan. Bring mixture to a boil, stirring until clear and thickened. Add the cooked shrimp and heat through. Serve on rice. Makes 4 servings.
Thread vegetables evenly onto 12 in. skewers. Stir together melted butter, basil and garlic powder. Reserve 1/4 cup butter mixture and set aside. Coat food rack with cooking spray; place rack on the grill over medium-high heat. Place vegetables skewers on the rack. Grill covered with grill lid 20-25 min. or until vegetables are tender. turning and basting with remaining butter mixture every 5 min. Serve with reserved butter mixture. Makes 4 servings.
Brown bacon in pressure cooker. Pour off excess drippings and add all other ingredients. Cook 5 minutes. Cool cooker at once.
Bring to a boil and simmer 20 minutes. Place in hot, scalded jars.
Mix all ingredients together and cover top with grated cheese. Bake at 400° about 25 minutes or until cheese is melted and bubbly all over.
Wash apples and remove core, making a generous cavity in each apple. Remove thin circle of Peel around cavity and sprinkle with lemon juice. Mix together almonds, raisins, brown sugar, and cinnamon. Fill cavities with mixture and place each apple in a 3 inch microproof custard cup. Put 2 tablespoons of water in cup around apple. Dot each apple with 1 tsp. butter. Cook on Hi (max power) for ten minutes. Serve warm with heavy cream or ice cream
Peel and core the apple then dice them. Put them in a pot with the next five ingredients, cover and boil on medium heat 10 minutes, no more. Don't overcook. Chill.
Cut meat into 1-inch cubes. Combine all ingredients except carrots and celery in a 4-quart Dutch oven; mix well. Bring to a boil, stirring occasionally. Reduce heat. Cover and simmer about 1 hour. Add vegetables; continue cooking about 30 minutes or until vegetables are tender. Yields eight 1-cup servings.
Dissolve bouillon cubes in boiling water. Cook bacon and ham in large saucepan until bacon is crisp. Add bouillon, cabbage, onions, carrots and seasonings. Cover and simmer for 45 minutes. Serve with cornbread.
Blend flour, Crisco and sugar well; add nuts. Press into a 9-inch pie pan by hand. Bake at 350° for 15 minutes or until it starts browning. Cool and fill with your filling.
Preheat oven to 350°. Combine bread and milk. Cook for 15 minutes. Add remaining ingredients. Add raisins, if desired. Pour into glass baking dish. Bake for 1 hour.
Mix first 3 ingredients and bake in 9 x 13-inch pan or dish at 350° for 10 minutes. Mix next 4 ingredients and spread over pretzel crust. Chill. Mix jello and boiling water. Add strawberries. Spread over top. Chill until firm.
By adding various materials listed to paint, new textures make painting more fun. To make tempera lumpy, add flour; gritty, add sand; slippery, add glycerin; slimey, add liquid soap; sticky, add Karo syrup; rough, add sawdust; shiny, add sugar.
Combine first 4 ingredients in a mixing bowl. Add vanilla, maple flavoring and water. Beat for 8 minutes. Mix nuts, cinnamon and sugar in a small bowl. Layer batter and nut mixture in a greased and floured Bundt pan. Bake at 350° for 45 minutes. Frost with store bought maple frosting or frosting of your choice.