HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, cornstarch or flour in top of double boiler. Stir in milk. Add beaten egg yolks before mixture gets too hot. Cook over boiling water until mixture comes to desired consistency. Add vanilla. Pour into baked pie shell. Add meringue and bake until brown. This filling can be used to make old fashioned banana pudding.
Beat eggs and whisk oil into eggs. Sift dry ingredients. Make a well in the center of the dry ingredients and pour in the egg mixture. Mix and then add strawberries and mix well. Bake in 9 x 5-inch loaf pan at 350° until done, about 1 hour.
Cream butter and sugar. Add eggs, one at a time, beating after each addition. Add flour, milk and vanilla; beat well. Bake at 350° for about 40 to 50 minutes. Frost with your favorite frosting. A Divinity Frosting is good or we would slice fresh oranges and put them in 1 cup sugar and 1/2 cup orange juice; cook just until sugar melted. Put this on cake layers, then frost with a Cream Frosting.
In medium saucepan, cook celery and onion in oil until wilted. Add all ingredients except milk and Parmesan cheese. Bring to a boil; cover and simmer until broccoli is tender. Puree before adding milk and cheese. Reheat. Serves 4.
Combine pumpkin, evaporated milk, sugar, eggs and cinnamon. Pour over the pressed cake mix. Add to the cake mix, oleo, nuts and sugar. Mix like for pie dough. Crumble on top of pumpkin. Bake at 325° for 50 minutes.
Place pork on cooking rack, fat side up. Coat with pepper. Bake at 350° for 1 hour. Remove form oven, coat with marmalade and return to oven; cook until well done. Watch carefully. Yields 4 to 6 servings.
Mix flour, sugar, pineapple and cheese together. Pour in casserole. Cover casserole with Ritz crackers and melted butter.
Combine seasonings together. Melt margarine in small saucepan. Cover wings in flour and spice mixture. Tap off loose flour and spices, lay wings in deep cast iron or other deep pot with lid.
Peel and cube eggplant; saute with garlic and onion in olive oil until golden. Add celery and tomato paste; cook for 3 minutes. Add olives, vinegar, sugar, salt and pepper. Simmer 15 minutes. Stir frequently. Serve hot or cold with a loaf of Italian bread.
Place first 4 ingredients in blender (low speed) until combined well, then add vanilla. In a large bowl, sift dry ingredients together, adding wheat germ and nuts, then mix in ingredients from blender until combined well. Pour into Bundt pan which has been greased or sprayed with nonstick pan spray. Recipe may be cut in half for loaf pan size. Original recipe.
Place half of the bread cubes in the bottom of a 13 x 9-inch pan. Put half of sausage on top, followed by half of cheese. Repeat layers. Beat eggs with milk and seasonings. Pour over layers, cover and refrigerate overnight. Uncover; bake in a 350° oven for 1 hour.
Mix in enough flour to make a dough. Roll and pat out biscuits. Bake on greased pan at 400° until done.
Brown beef and onion; drain grease. Put in casserole along with soup and green beans. Cover mixture with potatoes to seal it. Sprinkle grated cheese on top. Bake at 375° for 20 minutes.
Combine shrimp, macaroni and sweet pickle in a large bowl. Mix mayonnaise, lemon juice, salt and pepper; stir into macaroni mixture. Serve on lettuce and garnish with olives.
Work softened margarine into flour, then add enough yogurt or sour cream to have dough consistency. Roll on floured surface like regular biscuits. Cut. Bake in pan at 425° until slightly brown. Quick and simple.
Combine sugar, salt, flavoring, butter, cinnamon and egg. Add milk slowly, stirring constantly. Add bread cubes and raisins. Mix thoroughly. Pour into well buttered baking dish. Set in pan of warm water and place in moderate oven (350°) for 1 hour or until knife comes out clean. Cool and serve.
Combine all, except beef and carrots. Stir. Mixture will be lumpy. Add beef and carrots. Cook in covered casserole dish at 300° for 2 1/2 to 3 hours until beef is tender. Serve with white rice.
Stir soda into applesauce; set aside. Cream together shortening, sugar and eggs. Add applesauce; mix well. Sift flour, spices and salt; add to creamed mixture and beat well. Stir in raisins and walnuts. Add spiced drops as desired. Pour into greased 10-inch tube pan. Bake in preheated oven at 350° for 1 1/2 hours or until done.
Grind all ingredients together using food chopper and mix well (with hands). Form in balls and roll in paprika. Wrap in foil. This will keep in the refrigerator for 2 to 3 weeks. Balls will freeze for 2 to 3 months.
Cook macaroni; drain and set aside. In skillet, over medium heat, cook bacon and crumble. Stir soup, milk, vinegar and sugar into drippings. In large bowl, combine soup mixture and remaining ingredients. Pour	into 2 1/2-quart casserole. Cover and bake 30 minutes at 350°. Makes 6 to 8 servings.
Mix all ingredients with enough mayonnaise to mix it well. Chill overnight for best flavor.
There is one brand of linguini called "Ronzoni" made by the Hershey Company in Pennsylvania. It is made in limited amounts and to me it is the best. If you find it, call me please. I would buy a case.
Preheat oven to 350°. Freshen fish several minutes in mixture of water and lemon juice. Place in a greased baking dish. Season lightly and spread tomato slices over fillets. Sprinkle with green peppers and onion. Mix bread crumbs, oil and basil; sprinkle evenly over the vegetables. Bake 10 to 15 minutes.
In mixing bowl, beat eggs. Mix in sugar, butter, cornmeal, buttermilk, vinegar, lemon juice and vanilla. Mix well. Pour into pastry shell. Bake at 350° for 45 minutes. Cool completely.
Place candies in blender container. Add hot milk and whiz until smooth. Pour into hot mugs. Makes 2 servings.
In bottom of large bowl, place 3 cups of the lettuce. Sprinkle with a little sugar, salt and pepper. Layer eggs atop lettuce in bowl, standing some eggs on edge if desired. Sprinkle with salt. Next layer in order, peas, remaining lettuce, bacon and cheese. Spread mayonnaise over top, sealing to edge of bowl. Cover and refrigerate 24 hours or overnight. Toss before serving. Makes 12 to 15 servings.
Mix together the molasses, baking soda and boiling water to form syrup. Set aside. Combine the flour, sugar and shortening to form a crumb mixture. Divide the syrup between the three pies and top each with the crumb mixture. Bake at 350° for 30 minutes.
Mix first 8 ingredients all together. Place strips of bacon vertically in the middle of foil. Spread half of the mixed ingredients on the bacon and place Chinese sausage and half of eggs in middle. Place rest of the mixture on top to cover. Wrap bacon around it and wrap in foil. Bake at 350° for 1 hour. Open foil to brown bacon for 15 to 30 more minutes. Remove excess fat while cooking. Cool then slice. Makes 2 to 3 rolls of Embutido.
Butter a 9 x 13-inch pan. In a large saucepan, melt butter. Add sugar and syrup; bring to a boil. Add Eagle Brand and cook slowly, stirring constantly, until mixture forms a firm ball in cool water (244° to 248°). Add vanilla, salt and nuts. Do not beat! Pour into prepared pan. Cool and cut into strips. Wrap pieces individually in waxed paper.
Mix cake mix as directed. Fold in the cherry pie filling. Bake in oblong pan as directed on package.
Saute onions in butter until tender. Blend in flour, salt and pepper. Cook over low heat for 10 minutes. Gradually stir in chicken base or water. Bring to a boil, stirring constantly. Stir in cream just before serving. Put in ovenproof bowls. Add 1 slice toasted French bread. Top with Swiss cheese. Bake until cheese is melted.
Cream shortening with brown sugar. Mix in molasses, then add water. Mix well. Sift together flour, salt, ginger, cloves and baking soda. Add to molasses mixture. Stir until well blended. Divide dough into 2 parts. Wrap each part in waxed paper and chill in refrigerator for at least 1 hour. Roll dough out on floured surface to 1/4-inch thickness. Cut into 4-inch rounds. Bake at 350° for 10 to 15 minutes or until done.
Boil chicken, lemon pepper, salt and garlic powder until chicken is done. Leave the water and chicken in pot and cover with a lid. Let the chicken set in the water until completely cooled. When cooled, drain and tear chicken apart. Add celery and mayonnaise to taste.
In a large kettle, cook onions and garlic in butter until tender. Stir in tomato juice, water, bouillon and parsley. Bring to a boil. Reduce heat. Simmer, uncovered, 20 to 30 minutes, stirring occasionally.
Beat eggs, add milk, shortening and beat more. Sift dry ingredients together and add to egg mixture. Stir just enough to mix.
Mix together. Bake at 350° until crusty. Serve with chicken, turkey or pork.
Place cottage cheese in large bowl. Mix in Jell-O mix gradually until dissolved. Add in Cool Whip, pineapple (drain first) and walnuts. Mix thoroughly, cover and chill at least 2 to 3 hours before serving.
Wash sassafras roots. Cut into pieces. Place in a pan with cold water, enough to cover roots. Boil for 15 minutes. Strain and serve hot with lemon or sugar.
Cook, skin and bone chicken; cut in bite-size pieces. In large fry pan over medium heat add chicken and brown slightly. Add onion, green pepper, celery and snow peas. Cook about 5 minutes. Add sugar, soy sauce and vinegar, then add drained carrots; toss gently. Then add pineapple and juice; toss gently.
Place brown rice in skillet with Crisco; cook until golden brown. Add onion, tomato sauce and garlic. Cook for 1 minute. Add broth; bring to a simmer. Cover and cook for about 35 minutes or until tender. Makes about 3 cups cooked rice.
Cream shortening and sugar together. Add beaten eggs. Dissolve soda in applesauce. Sift dry ingredients and add alternately with applesauce to creamed mixture. Add nuts, raisins, dates and cherries.
Mix 2 cups of the flour, onions, 1 tablespoon oil, 1 teaspoon rosemary, salt, pepper and yeast in a large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Stir in enough of the remaining flour, one cup at a time, to make dough easy to handle.
In a large soup kettle or dutch oven bring water and bouillon to a boil. Add noodles and cook until done, about 8 minutes. Do Not Drain! Add 2 cans of cream of chicken soup and stir until smooth. Add shredded chicken to soup and noodles and let simmer about 15 minutes. Stir in sour cream shortly before serving. Add salt & pepper to taste.
Mix sausage and water chestnuts. Make medium sized meatballs. Bake in oven 1 hour at 375°.
Put milk in a heavy saucepan over medium high heat. Combine sugar and flour. Pour a little hot milk in sugar and flour mixture to make syrup consistency. Just as milk is about to boil, pour sugar and flour mixture in milk, stirring quickly. Bring to boil for about 1 minute. Beat egg yolks. Pour about 1/2 pudding in, stirring well. Pour in remaining pudding. Return to heat and bring just to a boil. Remember to stir constantly. Remove from heat. Stir in vanilla and butter. Pour in baked pie shell. Top with meringue. Beat egg whites until peaks. Add 6 tablespoons of sugar. Bake at 350° for 15 minutes or until light brown.
Put all ingredients except peas in crock-pot and mix thoroughly. Cover and cook on low 12 hours (high 5 to 6 hours). Add peas in the last 1/2 hour of cooking.
Dredge chops in mixture of flour, mustard, garlic salt and pepper. Brown in oil. Place in crock-pot and layer onion slices and parsley between and over chops. Pour soup over; do not stir. Cover and cook on low 6 to 8 hours.
Cream butter and sugar; add eggs and other ingredients. Fold in pecans last. Cook in greased Pyrex pan (9 x 12-inch) or larger pan at 350° for approximately 45 minutes or until done. With a fine straw or toothpick, punch in top of brownies. Cover brownies with a cloth when you take them out of the oven.
Mix champagne and orange juice just before serving. Pour into champagne glasses (flutes). Add a strawberry or 1/2 orange slices per glass. Serve. Use more or less champagne as desired. Makes 24 servings.
In a small bowl, with rotary beater, beat cold milk with cocoa syrup until well combined. If desired, add creme de cacao.
Mix all ingredients, adding sugar slowly. Mold in mint molds. Yield: Approximately 60 to 75 mints depending on mold size.
Soften cake yeast in 1/4 cup lukewarm water. (You may substitute 1 package dry yeast softened in 1/4 cup very warm, not hot, water.) Sift together 3 1/2 cups flour and 1 1/2 teaspoons salt into a mixing bowl. Cut in the butter and Crisco until the particles are the size of small peas. Blend in the beaten eggs, sour cream, 1 teaspoon vanilla and the softened yeast. Cover and chill at least 2 hours. Combine in a bowl 1 1/2 cups sugar and 2 teaspoons vanilla. Set aside.
In large skillet, brown ground beef over medium high heat. Drain beef. Stir in remaining ingredients. Simmer about 10 minutes, stirring occasionally.
Sift dry ingredients; cut in shortening. Add buttermilk with dissolved yeast. Cover tight and chill in refrigerator. Roll out and let rise an hour. Bake at 400° on lightly greased pans for 20 minutes.
Roll the meatballs in 2/3 cup flour, seasoned with the salt and pepper. Brown on all sides. Add 1 cup condensed beef bouillon and bay leaf. Cover and simmer for 30 minutes. Remove meatballs. Blend in 3 tablespoons flour and brown for gravy. Stir in 1 1/2 cups condensed beef bouillon. Cook, stirring constantly, until medium thick. Serve meatballs and gravy with mashed potatoes. Serves 6.
Spread crescent rolls out on cookie sheet and bake. Mix cream cheese, mayonnaise, dill weed and onion together and spread over baked roll dough. Top with chopped raw vegetables (example: broccoli, carrots, cauliflower, mushrooms, tomatoes). Sprinkle Cheddar or Mozzarella cheese over top. Chill, cut and eat.
Mix all together, except butter, until just blended. Leave rough on top. Put in a well-greased 9 x 5 x 3-inch loaf pan. Bake at 375° for 20 to 25 minutes. Drizzle with butter; cool on rack.
Saute onions in oil until transparent, then add tomatoes and simmer slowly for 15 minutes. Add zucchini, eggplant, pepper and salt. Simmer 30 to 40 minutes. Or, after sauteing onions and tomatoes, place all ingredients into heavy casserole and bake at 325° for 2 hours.
Blend peanut butter and sugar well. Add egg and vanilla and beat. Form 1-inch balls and place on ungreased cookie sheet. Make crisscross marks with fork. Bake at 350° for 8 to 10 minutes. Makes approximately 18 cookies.
Over low heat, cook together butter and brown sugar. Cool. Add eggs, vanilla, flour, baking powder, nuts or coconut. Spread into 2 (10 x 15-inch) pans, lightly greased. Bake at 350° for 20 to 25 minutes. Cut while warm.
Cream shortening and sugar until fluffy. Stir in beaten egg and molasses. Sift flour (measured) with baking soda, salt and spices. Add to creamed mixture, stirring until blended. Chill in refrigerator several hours. Shape into balls the size of marbles. Dip balls in sugar and place on greased baking sheet. Bake 15 minutes at 375°.
Salt, pepper and flour steak. Brown in oil. Add tomato sauce, picante sauce and enough water to cover steak. Simmer until meat is tender and sauce is thick, 30 to 45 minutes. Stir often.
Mix all ingredients together; pour into a greased 2-quart baking dish. Bake at 350° for 45 to 50 minutes.
Cut steak into serving pieces and sprinkle with salt and pepper. Brown in oil. Place in saucepan. Add onion, water, soup and catsup. Simmer on low for 45 minutes or until steak is tender. Add bell pepper 15 minutes before removing from heat. Serve over rice. Serves 4.
Place cream cheese in microwave until softened. Dice as many green olives as you wish and add to cream cheese. Crush two cloves of garlic and add to mix. Start mixing very slowly and add milk (about 2 tablespoons at a time) until the dip reaches desired consistency. Let sit overnight in refrigerator to allow ingredients a chance to combine. It can be used with vegetables, chips or pretzels.
Brown meat in olive oil. Add garlic, salt and pepper. Cook slowly for 10 minutes. Add tomatoes and tomato sauce mixed with spaghetti sauce mix. Stir in thoroughly. Cover and simmer 30 minutes. Boil lasagna noodles in salted water until tender. Drain and rinse. Pour 1/3 of meat sauce into 12 x 8 x 2-inch dish. Cover with layer of lasagna noodles, then layer of Mozzarella cheese and spoonfuls of cottage cheese. Repeat layers, ending with meat sauce. Top with Parmesan cheese. Bake at 350° for 20 to 30 minutes.
Cream sugar and shortening. Add eggs. Sift dry ingredients. Dissolve soda in water. Stir all together. Drop by tablespoons on cookie sheet. Bake at 350° until done.
Mix all ingredients until blended smoothly. Chill. Serve with chilled strawberries or other fruit.
Mix Jell-O and water until jello is dissolved. Put in fridge until syrup stage. Beat cream cheese and sugar together; add vanilla. Whip canned milk, then mix with cream cheese. Add Jell-O and mix well. Pour into graham cracker crust. Chill for 1 1/2 hours.
Cream margarine and sugar. Add eggs and beat. Add sifted dry ingredients. Fold in apples, walnuts and raisins (batter is very stiff). Bake 1 hour at 350° in a greased 13 x 9 x 2-inch pan. While still hot, spread with glaze. Serve warm.
Soak beans in water for 6 hours; drain. Or for faster preparation, bring beans to a simmer; turn off and let sit for 1 hour, then drain. Saute until tender the oil, onion, green pepper and garlic. Add to drained beans. Cover beans with water, just barely. Add bouillon cubes, salt, pepper, crushed red pepper and wine vinegar. Lamb shanks or pork can be added now (optional).
In large Dutch oven, melt oil, butter or margarine, marshmallows and caramels over low heat. Stir often. When melted and smooth, let cool 3 to 4 minutes. Keep stirring while cooling. Stir in 1/2 popcorn. Add candy and peanuts, then remaining popcorn. Stir until well mixed. Pack mixture into well oiled 11 x 15-inch pan. Let cool 2 to 3 hours. Cut bars. Makes 36 medium bars.
Preheat oven to 350°. In large bowl, measure flour, 2/3 cup sugar, 1/2 teaspoon salt and next five ingredients. With mixer, beat at low speed just until mixed. Increase speed to medium and beat 4 minutes. Pour into 8 x 8-inch square pan.
Preheat oven to 450°. Thaw out rhubarb (squeeze out juice). Mix sugar and flour together. Mix rhubarb into flour-sugar mixture. Poke holes in bottom crust with fork. Put mixture into crust. Slice butter and put pats on top of pie filling. Put top crust on and put steam holes in it. Cook for 15 minutes. Turn down oven to 350° and cook 1 hour.
Cook elbows 9 minutes (no salt in water); drain. Cut up Cheddar cheese. Grease 5-quart casserole. Put "cut up" peeled tomatoes, tomato sauce and tomato paste in a bowl. Add salt, pepper and sugar. Mix and mash. Layer in casserole: sauce, elbows and Cheddar cheese (3 layers). Top with sauce, then shredded cheese. Bake, uncovered, at 350° for 1 hour and 10 minutes. Let stand 10 minutes and serve.
Boil chicken in large pot until chicken comes off bone. Save water in pot. Debone chicken and put meat back in the pot. Add salt and pepper. Bring chicken and broth to a boil. Pinch off biscuits in small pieces and add to pot. Boil for 5 minutes. Simmer an additional 30 minutes.
Beat eggs slightly and add remaining ingredients. Mix well and pour into a buttered baking dish. Bake in slow oven at 325° for 30 minutes or until well browned, stirring occasionally.
Allow sausage to soften at room temperature. Mix all ingredients together and form into 1-inch balls. Bake at 400° for 12 to 15 minutes or until golden brown.
Brown beef. Add salt, pepper, garlic salt, onion and tomato sauce. Cover and simmer for 30 minutes. Cook noodles and drain. Place half of meat mixture in bottom of large casserole. Place half of noodles over meat; add 1 cup of sour cream. Repeat layers. Spread cheese over top. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Dissolve yeast in 1 cup of water. Soak the oats in the 4 cups boiling water with the salt for 1 hour. Add molasses and melted shortening to oatmeal mixture as it cools. Add yeast and flour until mixture is quite thick. Let rise and bake as normal bread. Makes 2 loaves.
Soften the shortening. Mix with sugar, eggs, molasses and spices. Stir thoroughly. Add coffee to soda until it's dissolved. Mix in flour and beat. Bake in a moderate oven (350°) for 30 to 40 minutes.
Boil and dice chicken. Mix well cans of soup and water. Layer in casserole dish and bake at 350° for 45 minutes.
Heat until all sugar is melted (on low) to almost boiling. Let cool to lukewarm and add drained, sliced dill pickles.
Mix together all ingredients except crumbs. Place in casserole dish. Bake at 350° for 30 minutes. Remove and cover top with crumbs. Place back in oven for 15 minutes.
Cream shortening, sugars, eggs and vanilla. Add remaining ingredients. Drop by teaspoon onto cookie sheet and bake for 7 minutes at 350 degrees.
Microwave ground beef in casserole dish for 4 to 5 minutes on High. Drain. Add mushroom slices and onion soup mix. Add flour, garlic powder and catsup to sour cream. Blend well and add to ground beef mix. Microwave for 4 to 6 minutes on High, stirring once. Serve over noodles or rice. Use a 1 1/2 to 2 quart casserole dish. Makes 4 servings.
Mix softened cream cheese, milk and soup. Add pimento, onion, mustard and drained, flaked tuna. Mix well. Add cooked macaroni and pour into casserole dish. Top with mixed crumbs and melted butter. Bake at 375° for 20 to 25 minutes.
Mix salad dressing, cranberry sauce and dry onion soup mix. Place chicken in 13 x 9-inch baking pan (greased). Pour dressing mix over and marinate for 4 to 6 hours, turning once. Bake at 350° for 30 to 35 minutes. Serve over rice. Serves 3 to 4 per serving. Low calorie recipe with 385 calories and low fat with 5 grams.
Cook rice until tender, but not mushy. Combine oil, vinegar, salt, pepper and tarragon. While rice is hot, pour oil mixture over it and mix thoroughly. Cool. Fold in peppers, onion, peas and pimento. Cover and refrigerate at least 4 hours or overnight.
Melt chocolate chips, Eagle Brand milk and butter over hot water; remove from heat and add flour, nuts and vanilla. Drop on greased cookie sheet by teaspoon and bake 5 minutes at 300°.
Toast nuts at 325° for 10 minutes. Add sugar to beaten egg whites. Fold nuts into egg white mixture. Melt butter in pan and spread nut mixture over butter. Bake for 30 minutes at 325°. Stir often.
Heat oven to 350°. Brown meat; drain. Stir in salsa, corn, dressing and chili powder. Layer half each of the meat mixture, chips and cheese in 2-quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato if desired. Makes 6 servings.
Combine brown sugar, flour and cinnamon in small bowl. Cut in butter to make crumbs. Set aside. Combine remaining ingredients in large mixing bowl. Blend, then beat at medium speed for 4 minutes. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 50 minutes. Carefully remove partially baked cake from oven and sprinkle with crumb mixture. Bake 10 to 15 minutes longer or until done (when cake pulls away from side of pan).
Defrost frozen vegetables; squeeze out excess water. Mix in sour cream and soup mix. Bake at 350° for 30 minutes or until heated through. Serves 4.
Put coconut and pecans in bottom of pan. Mix cake mix by directions on box. Pour over nuts and coconut. Melt margarine and mix well with cream cheese and confectioners sugar; spoon on top of cake. Bake at 350° for 40 to 45 minutes. Cool in pan. Cut into squares and serve upside down.
In a large bowl, beat peanut butter and butter until smooth. Add sugar, eggs and vanilla. Beat until creamy. Blend in flour and salt. Stir in 1 cup of the chocolate chips. Spread into ungreased 9 x 13 pan. Bake at 350° for 25 minutes. Immediately sprinkle on remaining chocolate chips. Let stand until soft and shiny, then spread.
Combine all ingredients; toss lightly. Refrigerate overnight. Drain before serving. Keeps several days.
Thaw frozen spinach and drain. Mix all ingredients together. Refrigerate. Serve on crackers of your choice.