HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend together 1/4 cup of the milk and cornstarch in a saucepan. Stir in remaining milk and 3/4 cup syrup and salt. Cook, stirring constantly, until mixture boils. Remove from heat. Add butter. Stir and cool. Whip cream and add 1 cup to cooled filling. Spoon into pie crust. Add remaining syrup to whipped cream and spoon on pie. Garnish with almonds.
Combine flour, paprika, salt and pepper. Dredge chicken. Coat well. Melt butter in long Pyrex dish and place chicken in a single layer. Bake at 400° for 40 minutes.
Crust: Mix shortening, flour and milk until stiff. Roll on floured wax paper into a rectangle.
Marinate chuck in vinegar and water. Put spices (next 7 ingredients) in bag and drop into mixture with meat. Cover and let stand overnight or at least 24 hours. Next day, cook remaining ingredients. Remove meat from marinade; remove bag of spices. Cook marinade down to 1/2 its volume. Sear meat on both sides and add the cooked down marinade to the gingersnap gravy. Cover and cook slowly for 2 1/2 to 3 hours. Cut it with a fork!
In saucepan, saute onion in butter. Peel potatoes and cut them into small cubes. Add potatoes to onion and barely cover with hot water. Season with garlic, salt and salt and pepper to taste. Cook until mushy. Stir in can of soup. Cut cheese into thin slices and stir into potato mixture. Stir until cheese has melted. Add milk. May be served hot or cold.
Mix first 3 ingredients to a paste like pie dough. Spread in 9 x 13-inch pan. Bake 10 minutes at 325°. Mix other ingredients. Spread on baked crust. Bake 22 minutes at 350°.
In a bowl beat eggs with milk, flour, baking powder, salt and 1 tablespoon of oil. When smooth, fold in corn. Pour enough oil into a large skillet to make it 1-inch deep and heat to 160°. Drop in corn mixture by the heaping tablespoonful. Fry 2 or 3 minutes until brown on one side. Turn over and cook other side for 2 or 3 minutes until brown. Drain on absorbent paper and keep warm in low oven while finishing the rest of the frying. Serve warm with sauteed pieces of Canadian bacon.
Saute green pepper and onion in butter. Add meat and brown slightly. Stir in corn, beaten egg and milk. Mix well and cook 5 minutes. Add corn meal and seasonings. Cook until the consistency of mush. Pour into a greased baking dish and sprinkle with bread crumbs and dot with butter. Bake in 350° oven for one hour.
Cream first 2 ingredients. Beat in egg and vanilla. Add flour, salt and cinnamon. Blend well. Chill dough 3 to 4 hours. Preheat oven to 350°. Roll and cut out. Bake on cookie sheet for 8 to 10 minutes or until slightly browned. Makes about 60 (2-inch) cookies.
Chill evaporated milk for 2 days. Dissolve gelatin in boiling water. Add salt, honey, lemon juice and rind. When slightly congealed, beat milk until stiff. Whip gelatin into milk. Spread half of crumbs on bottom of a buttered 10 x 13-inch pan. Pour mixture over crumbs. Sprinkle remaining crumbs over the top. Keep refrigerated until ready to serve.
Mix peanut butter and powdered sugar together; form into little balls. Put a toothpick in each and freeze. Once firm, then are ready to dip in chocolate. Using a double boiler, put in both bags of chocolate morsels and the wax. Melt well. Dip balls into chocolate and cool on wax paper. Twist off toothpicks and fill little holes with chocolate using the end of the toothpick. Store in cool spot. Cool well before serving. Yields a lot! Yummy!
Sift flour, baking powder, soda, salt and sugar. Sift again. Add cornmeal. Mix thoroughly. Combine egg, milk, crushed pineapple and melted butter (slightly cooled). Pour into flour mixture and stir just enough to moisten the dry ingredients. Do not beat. Turn into a greased pan. Bake in a 350° oven about 50 minutes.
Place all ingredients in a pan. Stir and cook until thickened. Sets up when cold; won't spill. Reheat at camp site or excellent at home on pancakes and waffles.
Mix Marshmallow Creme and cream cheese. Serve with fruit. Keeps well in refrigerator.
Fix pastry for 2 (9-inch) pies. Heat oven to 450°. Line a 9-inch pie pan with foil, letting foil hang over edge. Spread with butter. Press almonds into butter. Sprinkle with 1/3 cup brown sugar. Cover with pastry to make bottom crust.
Cook bones and meat until meat is tender, about 1 hour. Take out bones and meat. Add rice, ground potatoes and onion to stock and boil. Add tomato paste, salt and pepper to taste. Boil until all ingredients are done. Cut meat off bones and serve meat alongside or in soup.
*Grape leaves may be bought at either an Italian or Greek import grocery. Packed in glass jars, the more tender leaves usually come in the smaller jars (8 ounces as opposed to 12 ounces).
Mix all ingredients together. Use extra water if necessary to make mixture real soft so it will pour. Pour into a greased baking pan about 3 inches deep, and bake at 375° for 30 to 40 minutes or until well set and brown on top.
Slice raw potatoes into 1 1/2-quart casserole dish. Add onion, salt and pepper. Mix in green beans. Crumble raw hamburg on top. Dilute tomato soup with water; pour over the top. Mix. Cover and bake in a 350° oven for 1 hour, or until done.
Cream sugar and butter. Add flour; mix thoroughly. Shape into balls the size of small walnuts. Flatten with cookie press. Bake at 325° for 15 minutes.
Mix margarine, nuts and flour and press into a 9 x 13-inch pan. Bake at 350° until almost brown (about 20 minutes). Cream the cream cheese and gradually beat in the powdered sugar. Fold in 1 cup whipped topping. Spread on the cooled crust.
Melt chocolate. Using cupcake papers, pour 1 1/2 teaspoons into each cup. Using brush, paint cupcake papers and place in muffin tins and let sit until cool. Peel papers carefully.
In a medium saucepan, combine cheese and tomatoes. Heat over low heat until cheese is melted, stirring frequently. Serve with tortilla chips, crackers or vegetables. Makes about 2 cups of dip.
In a large bowl, beat eggs and add oil, sugar, zucchini and vanilla, mixing well. In another bowl, mix flour, salt, cinnamon, baking soda and baking powder. Add dry ingredients to the sugar mixture. Mix well, until moist. Add nuts and raisins. Pour into two greased and floured loaf pans and bake at 350° for 1 hour. Cool before cutting.
Sift flour, soda and salt together. Cream shortening and sugar; add eggs and bananas. Beat well. Mix in flour mixture thoroughly. Add nuts and vanilla. Bake in 9 x 5 x 2 1/2 loaf pan at 350° for 60 minutes.
Soften shortening or margarine. Beat in brown sugar, eggs and vanilla. Then add flour, salt and baking powder. Mix in chips and nuts (optional). Bake at 350° for 30 minutes in 15 1/2 x 9 1/2-inch pan.
Blend all ingredients together, then add 1 more can of drained Geisha tiny shrimp by spoon. Serve in 1 big, round crusty bread; scoop out middle of bread so it looks like a bowl. Cut inside pieces of bread in cubes and use to dip.
Sift together first 4 ingredients. Cut in shortening. Add eggs and orange juice. Spoon into greased and floured 8-inch pan. Top with brown sugar, cinnamon, grated orange rind, nuts and margarine. Bake at 300° for 30 to 35 minutes.
Combine all ingredients mixing well. Roll into walnut-size balls. Place on ungreased sheet. Bake at 400° for 15 minutes. Drain on paper towel. Serve hot. Makes 4 dozen.
Preheat oven to 350°. Grease a 10-inch Bundt pan and lightly dust the inside with flour. Cream together the butter and 2 cups of the sugar. Add eggs, blending well, then the sour cream and vanilla. Sift together the flour, baking powder and salt. Fold the dry ingredients into the separate bowl. Mix remaining 3/4 cup sugar with pecans and cinnamon. Pour 1/2 of the batter into the Bundt pan. Sprinkle with 1/2 of the pecan and sugar mixture. Add remaining batter and top with the rest of the pecan mixture. Set on the middle of the rack of the oven and bake for about 60 minutes, or until a cake tester inserted in the center comes out clean. Serve warm.
Combine onion, bell pepper and all canned items in a large stew pot. Cook over medium-high heat, stirring frequently until bell pepper is soft. Remove from heat. Brown hamburger and drain. Add mixes, steak seasoning and 1 1/2 cups of water. Cook over medium heat, stirring often for 10 minutes. Combine everything into stew pot and cook on medium until hot.
Combine all ingredients except raisins in ungreased 13 x 9-inch baking pan; mix well. Bake in preheated 350° oven for 25 to 30 minutes, stirring occasionally. Cool; stir in raisins. Store in tightly covered container in dry place. Serve as cereal with milk or as a snack.
Heat oven to 350°. Grease and flour two 8-inch or 9-inch layer pans or 13x9 in pan. Blend flour, sugar, baking powder, and salt. Add shortening, brown sugar, milk and flavoring. Beat two minutes, medium speed on mixer. Scrape sides and bottom of bowl constantly. add eggs. Beat 2 more minutes, scraping bowl frequently. Pour into pans. Bake 45-50 min. cool. Frost with your favorite white icing. Decorate with Butterscotch Glaze.
Mix pudding, milk and peanut butter well. Pour into graham cracker crust. Sprinkle a little cinnamon on top. Top with Cool Whip. Refrigerate at least an hour. An excellent summertime dessert!
Combine ingredients in crock-pot. Cook until meat is tender. Slice or chip thin. Put back in juice. (Can be frozen or reheat and serve later.) Serve on hard rolls.
Clean celery and cut in 4 sections. Fill celery pieces with peanut butter and put 3 or more raisins on peanut butter. Ready to serve.
Saute celery, onion and green pepper in margarine. Mix all ingredients. Bake at 350° for 30 to 45 minutes. Top with Parmesan cheese.
Put oil into 4-quart microwave-safe casserole. Cook, uncovered, in microwave for 2 minutes at High. Add meat; stir. Cook, uncovered, 10 minutes at High; stir once. Heat hot water in a 1-quart glass measuring cup in microwave to boiling (about 7 minutes). Mix the flour, salt and pepper with meat. Add boiling water, Worcestershire sauce, onion, carrots and potatoes; stir. Cover with a microwave-safe lid. Cook in microwave for 70 to 85 minutes at Medium or until vegetables are tender. Stir 3 times. Makes about 8 servings.
Cream margarine, sugar and flour. Then add milk, vanilla and eggs. Fold in coconut. Pour into three (9-inch) pie shells. Bake at 375° for 30 minutes.
Mix the cucumbers, onions, green peppers and salt in a large bowl of ice water. Let set for 3 hours. Add all the spices in a pan. Put on stove to boil. Drain off the cucumbers from the water and add cucumbers to the spice mixture. Pack in jars and seal.
Mix first 3 ingredients and form into balls. Chill for 1 hour. Melt semi-sweet chocolate. Put a few paraffin shavings in with the chocolate. Dip peanut butter balls into chocolate. Chill.
Brown the pork chops in the fat in a skillet. Remove chops and place in a greased 1 1/2-quart casserole dish. Add rice to chops. Saute the onion and green pepper in the remaining fat in the skillet, about 5 minutes. Add tomatoes, salt and black pepper to the onion and green pepper mixture. Simmer until well blended. Pour the tomato mixture over the chops and rice. Cook in 350° oven for 1 hour, or until tender.
Cut cheese and place 2 to 3-inches apart on nonstick cookie sheet. Bake at 350° for 10 minutes. Remove from cookie sheet immediately. Drain on paper towel.
Prepare chicken. Cut off tips of wings and excess skin and fat. Split remaining joint so wing lies open. Place in bowl with lemon juice to cover. Marinate 6 hours at least (best overnight). Turn and stir occasionally.
Combine water, sugar, cloves, allspice and cinnamon sticks in a large saucepan and bring to a boil over medium heat. Cook, stirring constantly, until the syrup is clear, about 3 minutes. Add the cranberries and cook for about 5 minutes or until the cranberries begin to pop.
Combine all ingredients and mix well. Pour into a pie plate. Bake at 325° for 35 minutes or until golden brown.
Combine squash, corn and water. Cover and simmer until tender. Meanwhile, cook onion and green pepper in melted butter until soft. Stir in flour. Add milk and cook, stirring constantly, until thickened. Add to squash-corn mixture along with salt and pepper. Heat thoroughly. Serve in bowls. Garnish with bacon, if you like. Makes 9 cups.
Combine all ingredients, except bread, and mix well. Scoop out center of bread and save pieces. Put dip in center of bread. Use bread pieces to dip. Continue pulling pieces from bread as needed. Can serve with radishes and cauliflower around bread to serve more.
Bring sugar and water almost to a boil. Add peanuts. Stir and cook until all the water has evaporated. Stir constantly. Spread on an oiled cookie sheet and bake for 10 minutes at 350°, stirring once. Cool.
Mix all ingredients together. Use teaspoon to drop on greased cookie sheet. Bake in moderate oven at 350° for 12 to 15 minutes.
Brown sausage and drain. Combine eggs and milk. Add bread, sausage, cheese, salt and pepper. Pour into greased 9 x 13-inch baking pan. Bake at 350° for 1 hour (325° if using glass dish). This is a good casserole for a brunch.
Place sugar, rhubarb and crushed pineapple and juice in a 3-quart cooking pan over medium heat. Cook for 20 minutes, stirring steadily. Pour in strawberry jello. Bring to a rapid boil. Pour into clean jars. Seal and wax.
Wrap cinnamon sticks and cloves in cheesecloth. Add to tea and juices. Add enough sugar to sweeten. Simmer 1 hour or more. Do not boil. Take spices out. Store in refrigerator.
Combine cake mix, gelatin, oil, milk, strawberries, coconut and pecans. Mix in four eggs, one at a time. Pour into three greased and floured cake pans and bake 20 to 25 minutes in 350° oven.
Cube potatoes (peeled or unpeeled) into skillet where you have melted 2 tablespoons fried meat grease. Chop onion and sprinkle on top of potatoes. Cook with cover on until potatoes begin to brown. Stir well. When potatoes are almost done, sprinkle a small amount of water over potatoes; cover and continue cooking until done. Season to taste.
Cook onions in 3 tablespoons butter until golden. Add garlic, hot peppers, bay leaf, turmeric, coriander, cardamon, cloves and cinnamon sticks; cook briefly. Add chicken and rice; cook and stir about 5 minutes. Add the chicken broth, peas, lemon juice and salt. Bring to boil; cover and simmer 12 to 15 minutes. Do not overcook. Remove from heat; let stand 10 minutes. Place on large platter. Garnish with slices of hard-cooked eggs.
Melt cheeses and margarine together until mixture reaches fondue-like consistency. Fold in egg whites. Cool. Cut bread in 3/4-inch cubes. Coat each cube with cheese mixture by holding cube with fork and swirling on all sides, except bottom. Place plain sides down on waxed paper covered sheets and freeze. Transfer to bags for freezer storage. When ready to bake, arrange bread cubes still frozen, on baking sheets and bake in a preheated 425° oven for 8 to 10 minutes.
Preheat oven to 325°. Mix all ingredients together and add hot cooked and drained broccoli. Top with Ritz crackers (about 3/4 stack pack to make about 1/2-inch top). Dot with margarine. Bake at 325° for 35 or 40 minutes.
Flatten chicken breasts. Put some olive oil on both sides of chicken and put in bread crumbs to coat. Place heaps of cheeses, with a little sauce and sprinkle with oregano in the center of each breast. Fold breast around filling and secure with a toothpick. Place in a casserole dish. Cover bottom of casserole dish with spaghetti sauce and coat chicken breasts with sauce. Top with mushrooms and more Mozzarella cheese. Bake at 350° for 35 to 45 minutes. Serve with pasta, rice or vegetables.
Place all ingredients in crock-pot and cook on High for 8 to 10 hours (overnight is great). Serve with rice, noodles or mashed potatoes. (Lots of gravy.)
Combine apples and sugar and let stand. In mixer bowl, beat eggs slightly. Beat in oil and vanilla. Mix (or sift) flour, baking soda, salt and cinnamon. Add to egg mixture alternately with apple mixture. Add nuts. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 45 to 50 minutes.
Cream oleo, sugar and brown sugar. Add vanilla and eggs and beat well. Add flour, soda, oats and nuts, mixing well. Spoon onto ungreased cookie sheet. Bake at 350° for 7 minutes.
Sprinkle 2/3 cup coconut into bottom of crust. Set aside. Spread remaining 2/3 cup coconut in even layer in a shallow pan. Toast at 350° for 7 to 12 minutes, or until lightly browned, stirring frequently. Cool. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes. Pour into crust. Refrigerate at least 2 hours. Spread Cool Whip over pie. Sprinkle with toasted coconut.
Put relish and 1/4 cup of vinegar through blender. Add to sugar and rest of vinegar in large pot. Boil 3 minutes. Add Certo and return to boil. Pour into hot clean jars and seal. (Food color enhances color.) Serve with crackers and cream cheese.
Drain the artichoke hearts very well. Cut them up into small pieces with a knife and place in a mixing bowl. Add the mayonnaise and 2 teaspoons of the Parmesan cheese plus 4 tablespoons of the bread crumbs. Mix well together. Place this artichoke mixture into a medium size casserole dish. Mix melted butter and bread crumbs; sprinkle over artichoke mixture. Bake 15 minutes at 375°. Serve with crackers.
Preheat oven to 375°. Thoroughly cream oil, butter and both sugars. Add vanilla and eggs. Sift dry ingredients. Stir in and blend.
In large mixing bowl, mix sugar, flour and salt. In small heavy pan bring margarine, water and cocoa to a boil; take from heat and add immediately to dry ingredients. Add sour cream, eggs and baking soda. Mix well, batter will be thin, pour into greased 10 x 15-inch pan. Bake at 375° for 20 to 25 minutes. Don't overbake. Ice while warm.
Beat egg yolks until thick. Add water and beat until thickened. Add sugar gradually, beating constantly, about 10 minutes at high speed. Fold in vanilla, orange and almond flavorings. Fold flour and salt into egg yolk mixture. Beat egg whites until foamy; add cream of tartar. Beat until peaks are formed. Fold into the batter and pour into ungreased 10-inch angel food pan. Bake at 350° for 1 hour. Invert pan and let cool 1 hour. Frost with 7 Minute Frosting.
Heat oven to 375°. Melt 3 tablespoons margarine in saucepan over moderately low heat. Add onions and green peppers; cook 5 minutes until almost tender. Blend in cornstarch. Gradually add tomatoes, mixing well. Cook, stirring until thickened. Remove from heat and add sugar, salt and pepper. Combine okra, corn and tomato mixture. Pour into 2-quart casserole. Mix 2 tablespoons melted margarine, bread crumbs and parsley. Sprinkle over vegetables. Bake 30 minutes.
Soften cheese; add sugar and peanut butter. Add Cool Whip. Save some for topping. Place in refrigerator until chilled.
Combine sugars and oil. Add eggs, one at a time, and beat. Add dates and nuts to sifted dry items. Add to first mixture. Put in rolls or butter carton box and freeze. Slice and bake at 350° for 8 to 10 minutes.
Mix all ingredients together, a little at a time. Fill greased muffin tins 2/3 full. Bake at 400° for 15 minutes. This can be frozen.
Mix thoroughly all ingredients except chili sauce. Place in a greased loaf pan and bake at 350° for 30 minutes. Spread chili sauce over top of loaf; return to oven and bake another 30 minutes. Serve hot or cold. Makes 6 servings.
Beat eggs until lemon in color. Add sugar, whipping cream, vanilla and almond flavoring, mixing well. Pour into a one gallon container of the ice cream maker and add enough milk to the fill line or 1/2-inch from the top.
Preheat oven to 350°. Beat eggs lightly. Add sugar, vanilla and melted butter; mix	well. Add enough water to cornstarch	to make it a little runny. Blend cornstarch into egg mixture. Stir in pecans and chocolate chips. Spoon into unbaked pie shell. Bake for 45 to 50 minutes or until toothpick or knife inserted in center comes out clean. Cool for 1 hour. Reheat and serve. Makes 6 servings.
Brown beef, bacon and onion. Mix remaining ingredients and bake, covered, at 350° for 45 minutes to 1 hour.
Place olives in glass container with lid. Combine remaining ingredients and pour over olives. Cap jar and shake to coat olives well. Marinate at room temperature for 2 days, shaking jar daily. Drain before serving. Makes about 1 cup of olives.
Melt the caramels and evaporated milk in double boiler; set aside. Combine brown sugar, flour, oatmeal, soda, salt and melted margarine. Spread 1/2 of this in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Spread caramel over oatmeal mixture. Sprinkle with the chocolate chips and pecans. Put rest of the dry ingredients on top. Bake at 350° for 20 minutes. (Cut while lukewarm.)
Cook bacon. Add diced potatoes & rest of ingredients except half and half. Bring soup to boil. Reduce heat and simmer covered until vegetables are tender 30 - 40 minutes. Add half and half after vegetables are tender.
Brown meat and onion. Drain and add next 7 ingredients. Simmer, covered, for 1 1/2 hours, stirring occasionally. Cook lasagna noodles according to package directions. Drain. In greased 13 x 9-inch baking dish, spread just enough sauce mixture to prevent sticking. Starting with noodles, layer noodles, Ricotta cheese, Mozzarella cheese, Parmesan cheese and 1/3 sauce mixture. Repeat 2 times. Bake at 350° for 45 minutes.
Brown beef; drain. Set aside. Mix all other ingredients and add to beef. Pour into pie shell. Cover edges with foil. Bake for 15 minutes at 450°. Reduce heat and bake at 350° for 45 more minutes or until knife comes out clean.
Cut off wing tips and cover with water to make stock. Add chicken broth to make 4 cups. Split wings. Heat stock and all other ingredients. Thoroughly marinate wings in broth 36 to 48 hours, turning every 12 hours. Line roasting pan with foil, place wings on foil. Bake at 375° for 45 minutes.
Cream butter. Add sugar, vanilla and water. Sift flour and salt, then add to mixture and stir. Add pecans and mix. Sprinkle with sugars and decorations. Bake at 325° for about 20 minutes. Let cool slightly and roll in confectioners sugar 2 times.
Cream together the butter and peanut butter. Add sugars, egg and vanilla; mix well. Blend in flour, soda and salt. Shape into balls (1 1/2-inch). Roll in sugar. Bake at 375° for 8 minutes. Remove pan from oven. Push Kiss into cookie. Bake an additional 2 to 5 minutes.
In ungreased 9 x 9 x 2-inch pan, place rhubarb, strawberries and 1/2 cup sugar. Place in oven at 450°. Mix flour, 2 tablespoons sugar, baking powder and salt in bowl. Add oil and milk; stir to form a ball. Drop by spoonfuls onto hot fruit. Put dot of butter on each spoonful. Mix 2 tablespoons of sugar with cinnamon; sprinkle on biscuits. Bake for 20 to 25 minutes. Serve warm.
Mix all ingredients until crumbly. Spread in a 9 x 13-inch pan. Work from the center and have crust a little higher around edges.
Cook spinach according to package directions. Drain. Combine all ingredients, mix well. Pour into 9 x 13-inch baking dish. Bake 40 to 50 minutes at 350°.
Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients, except cinnamon dots. Cover and refrigerate at least 2 hours.
Cook squash in a small amount of water in saucepan until tender; drain. Combine with onion, margarine, eggs, sage, paprika, salt and pepper in bowl; mix well. Stir in half the cheese. Spoon into buttered baking dish. Sprinkle with remaining cheese and additional paprika. Bake at 350° for 30 minutes or until browned.
Add cream cheese and powdered sugar to Cool Whip. Prepare pie crust with nuts pressed in bottom. Bake pie shell to light brown. Add cheese mixture; top with fresh blueberries. Chill.
Combine butter, sugar and egg in large mixing bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, orange juice, vanilla and baking powder. Beat until well mixed. Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (2 to 3 hours).
Brown meat slowly on both sides in shortening. Add onion and garlic. Cover and cook 20 minutes. Pour tomato sauce, orange sections, sugar and grated orange rind over meat. Sprinkle with salt, pepper and spices. Cover and cook slowly until meat is very tender, about 2 hours longer. Serves 6 to 8.