HumbleIntelligence/food-ner-1-Million huggingface dataset:
In the top of a double boiler, beat egg yolks well. Add the milk, 3/4 cup of sugar and salt. Cook over simmering water 20 minutes, stirring occasionally. Cool. Beat the egg whites until frothy; add 1/4 cup of sugar and continue beating until stiff. Whip the cream and pour into whites. Pour cooled custard over all and gently fold until blended. Gently stir in nectar, brandy and Triple Sec. Cover and refrigerate overnight. When ready to serve, beat it with a whisk, then pour into punch bowl. Sprinkle with nutmeg and serve.
Cream oleo and flour. Spread into 9 x 13-inch pan. Bake at 350° for 15 minutes; let cool. Blend peanut butter and confectioners sugar until crumbly (save some for top). Add cream cheese to mixture; beat until smooth. Spread onto cooled crust. Prepare pudding by box instructions. Spread over peanut butter mixture. Spread Cool Whip over top. Sprinkle with remaining peanut butter crumbs. Refrigerate.
Mix all ingredients except cheese. Put 1/2 mixture in pan. Add cheese. Pour over rest of mixture. Bake at 400° for 30 minutes.
In a large saucepan, mix the first 4 ingredients. Add approximately 3 tablespoons of water (just enough to make mixture wet). Over medium heat, add butter and 2 cups of milk. As butter starts to melt, turn heat to low and constantly stir. Add more milk as needed to make mixture creamy or to desired thickness for gravy. Serve over biscuits.
Slice apples to 1/4-inch. Sprinkle with cinnamon. Butter both sides of bread. Place apples and bread on charcoal grill on medium flame. Turn over when slightly brown. Place bread on serving dish, followed by apples. Add the vanilla ice cream. Sprinkle with more cinnamon. Serve immediately.
Beat together	the egg, oil and applesauce.	Add dry ingredients; beat	well. Stir in raisins. Spoon batter into greased and floured muffin pans.	Bake in a 375° oven for 20 to 25	minutes, or until firm and brown. Cool on wire rack. Delicious topped with cream cheese.
Beat eggs plus 5 tablespoons water; pour over rhubarb and stir. Put in pie shell. Dot with butter or margarine and sprinkle with cinnamon. Bake 1 hour at 375°.
Beat eggs. Mix together sugar, flour and salt and add to eggs. Stir in vanilla, melted butter and buttermilk. Bake in two 9-inch unbaked pie crusts for 1 hour at 350°. Makes two pies that can be frozen after baking.
Brown hamburger meat. Drain grease. Add enchilada sauce and soups until warm. Pour into a 13 x 9-inch baking dish. Cover bottom of dish with 1/2 bag of chips. Pour mixture over chips. Top with cheese and then add other 1/2 bag of chips. Bake at 350° for 30 minutes.
Melt the butter in a small pan; add the flour and cook over low heat. Add the milk and cook until the mixture thickens. Set aside. Mix the crab meat with the parsley, onion, lemon juice, 2 eggs, Worcestershire sauce, pepper, hot pepper sauce and dry mustard. Add the cooled cream sauce and shape into 3-inch long croquettes. Beat 3 eggs and salt together in a bowl. Dip each croquette in bread crumbs, then in beaten eggs and then in bread crumbs again. Fry in deep fat at 375° until brown. Makes 1 dozen croquettes.
Early in the day or the day before serving, combine first 7 ingredients. Cauliflower should be sliced and stirred into the rest. Cover and refrigerate at least 2 hours or overnight. Drain and slice olives and chop the green pepper. Line salad bowl with Boston lettuce and spoon salad into bowl.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Beat butter, sugar, egg yolk and vanilla in a large bowl at high speed until moist and crumbly and mixture begins to gather around beater. Stir in flour until blended.
Whip together butter, cream cheese and vanilla. Gradually add confectioners sugar. Chill. Shape into balls and put on wax paper-lined cookie sheet. Chill again. In top of double boiler melt chips and Crisco. Dip butter cream balls into chocolate. Set onto wax paper. Keep chilled.
Place in pan with little water; this prevents shrimp from drying. Bake 20 minutes at 325°. This mixture is sufficient to stuff 12 jumbo shrimp.
In a skillet, brown meat and onions; drain. Stir in corn, tomato sauce, rice, steak sauce and pepper. Set aside. Cut tops off peppers, remove seeds. Spoon meat mixture into peppers. Place in a baking pan. Bake at 350° for 30 to 35 minutes.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can onions. Pour into a 1-quart casserole dish and bake covered for 1/2 hour at 350°. Top with remaining cheese and onions. Bake uncovered 5 minutes longer.
Mix together. Form balls and brown. Pour a sauce of tomato or mushroom soup over meat balls and cook until done.
Brown beef and onion; drain fat. Add tomato sauce, 1 can water and chili mix to meat. Salt to taste, let simmer 10 to 15 minutes. Press 5 to 6 crescent rolls on bottom of a 9 x 9-inch baking dish with sides. Spoon in chili. Cover with shredded cheese, top with remaining rolls. Bake according to crescent roll package.
Combine the first 8 ingredients for the batter. Mix the brown sugar, cinnamon and chopped pecans separately; set aside. Grease a Bundt pan. Alternate batter and nut mixture until all batter is used, ending with batter. Bake at 350° for 55 minutes. Let cake cool 10 minutes, then turn upside down.
Blend together dry ingredients. Put eggs, oil and pumpkin in mixer. Blend well and add dry ingredients. Put in stem or Bundt cake pan and cook at 350° for about 1 hour or until the cake leaves side of pan or bounces back at the touch of a finger.
Stir together in pan the blackberry jello, hot water and pineapple. Refrigerate. Then mix together cream cheese, sour cream, sugar and vanilla. Put on top of jello. Refrigerate when done.
Boil beans 2 minutes and soak 1 hour or overnight. Fry bacon half done; add fat to bean water and boil gently 2 hours. Drain. Mix all ingredients except bacon, coffee and onion. Bake 1 hour in 350° oven. Pour coffee over beans, bacon and onion slices. Bake 20 minutes longer at 400°.
Remove stems from mushrooms. Place mushrooms on plate; microwave 3 to 4 minutes. Chop stems; combine with onion in a covered casserole dish. "Nuke" for 4 minutes. Add cream cheese, bread crumbs and ham or bacon. Add salt and pepper to taste; top mushrooms with mixture.
Cook potatoes, onion and celery until potatoes are done. Add cream, butter, salt and pepper, then mix up flour and milk. Pour in and let thicken.
Sift dry ingredients together. Set aside. Beat butter, sugars, egg and vanilla until light and fluffy. Stir in water. Add sifted ingredients. Blend well. Stir in chopped nuts and raisins. Stir in oats, one cup at a time. Mix well. Drop onto greased cookie sheet. Top with pecan half. Bake 10 to 12 minutes at 375° or until lightly browned. Makes 4 dozen.
Cut peppers in half lengthwise. Remove seeds and wash. Combine beef, cooked rice, onion, salt, pepper and 1/2 can tomato sauce. Pile mixture into peppers and place in large baking dish. Pour tomato sauce over each pepper. Cover tightly with aluminum foil and bake in moderate (350°) oven for 1 1/4 hours, basting occasionally.
Cook pasta as directed on package; drain. Heat oil in large skillet over medium-high heat until hot (not boiling). Add onion, cook 5 to 6 minutes or until partially cooked, stirring occasionally. Stir in asparagus, bell pepper, oregano, salt and pepper. Reduce heat to medium-low; cover and cook 5 to 8 minutes or until vegetables are tender. Stir occasionally. Stir in cooked pasta; cook until thoroughly heated. Remove from heat; sprinkle with cheese. Cover. Let stand until cheese is melted.
Beat eggs slightly. Beat in sugar, salt, nutmeg and milk. Pour into unbaked pie shell. Bake about 40 minutes in hot oven at 450° for first 15 minutes. Reduce heat to 350° to finish baking.
Boil sugar, vinegar and salt. In each quart jar put cucumbers, dill, 1/4 onion, 1/4 garlic and 1/2 stalk celery. Pour brine over cucumbers. Set in cold pack canners and cover with cold water. Bring to boil and turn off heat. Do not cook.
Cook margarine, sugar and dates over low heat until hard ball stage forms. Remove from heat. Add chopped pecans and the Rice Krispies. Powder hands with confectioners sugar and roll into balls.
Slice a thin layer off top of each tomato. Using a small spoon, carefully scoop out and discard pulp. Invert tomatoes. Drain on paper towel.
Combine the shortening. brown sugar and eggs, mixing well. Add the sour milk. Sift the flour, soda and salt together and stir into the shortening mixture. Mix in the pecans, cherries, and dates. Drop the dough by teaspoonsful two inches apart on greased cookie sheets. Bake in heated oven set at 350 for 15 minutes or until done. Makes 7 dozen.
Cook noodles as directed; drain well. Add cream of mushroom soup and chicken; heat slowly until bubbling, then reduce heat. Cook for 5 minutes; add salt and pepper.
Heat soup and cream cheese until blended. Soften gelatin in cold water and add to soup. Cool. Add remaining ingredients and put into a greased mold. Chill overnight. Serves 24.
Mix ingredients together well. Spoon in one container of Cool Whip. Pour mixture into graham cracker crust. Makes 2 pies.
Put greens in large pot. The greens cook down but to begin, you will need to push them down to get all into the pot. Add thinly sliced potatoes and cook until done. Remove potatoes and greens and save the broth.
Peel potatoes; cut each in half. In skillet, melt butter with oil. Add potatoes, salt and pepper. Cook over medium heat until browned on all sides. Cover and cook for 5 minutes until fork-tender. Makes 2 servings.
Combine all ingredients in container of an electric blender; top with cover and process until smooth. Pour into glasses and serve immediately.
Preheat oven to 450°. Dice ham. In a large bowl, combine flour, baking powder and brown sugar. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Stir in diced ham and shredded cheese. Stir in milk just until mixture forms soft dough that leaves side of bowl. Turn dough onto lightly floured surface. Knead 6 to 8 strokes to mix thoroughly. With floured rolling pin, roll dough into a 9 x 7-inch rectangle. With floured knife, cut dough lengthwise into 3 strips, then cut each strip crosswise into 4 pieces. With pancake turner, place biscuits on ungreased cookie sheet, about 1-inch apart. Bake 12 to 15 minutes until golden. Makes 12.
Drain pineapple; keep juice. Slice grapes in half. Add to pineapple juice the flour and sugar; cook to thicken and cool. Add to all remaining ingredients.
Beat eggs, salad oil, zucchini, sugar and vanilla. Then in separate bowl, mix flour, baking powder, soda, salt and cinnamon. Add to first mixture and beat well. Pour into 2 greased loaf pans at 350° for 45 minutes.
Mix cream cheese, crab meat, eggs and butter well. Add flour and baked spinach souffle and mix well. Fold in Cheddar cheese. Pour into buttered 12 x 8 x 1-inch baking dish. Bake in 350° oven until knife comes out clean, about 45 minutes.
Combine all ingredients in small sauce pan. Heat over low, stir occasionally until jelly melts. Brush on chicken or ribs.
In a large bowl, sprinkle yeast over warm water and let it stand for 5 minutes. Stir in sugar, eggs and starter. Gradually add flour mixed with salt. Cover bowl with a damp towel and let dough rise until doubled. Knead on floured board until satiny. Shape into 1 large loaf or 2 smaller loaves. Set on a cookie sheet to bake or put in greased bread pans. Make diagonal slashes on top of bread and cover. Let rise until doubled in size. Then bake at 350° for 40 to 45 minutes.
Combine egg, milk and salt. Add enough flour to make stiff dough, about 1 cup. Roll very thin on floured surface; let stand 20 minutes. Slice 1/4-inch wide strips or let children make creative shapes; let dry 2 hours. Drop into boiling soup or salted boiling water, uncovered, about 10 minutes.
Add the sauteed onions to tomatoes along with brown sugar and basil. Cut bread in small cubes. In a greased casserole dish, put a layer of tomato mixture, layer of bread and cheese; repeat. Cut the bacon in small pieces and spread on top layer. Bake, covered, 1 hour at 325°. Put under broiler to crisp bacon. More or less bread is used, depending upon the juiciness of the tomatoes.
Roll water chestnuts in brown sugar. Wrap with 1/2 piece of bacon. Bake at 450° for about 15 minutes. Serve with toothpicks.
Stir the egg, water, basil, ham and onion together. Pour into hot skillet and cook until glossy. Add cheese. In small bowl, stir together the dressing and mustard. Spread on one half of cooked muffin. Spoon egg mixture on and make sandwich.
Cream butter and sugar. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture, alternating with milk. Mix well. Add poppy seed and mix. Bake at 350° for 50 to 60 minutes in greased Bundt pan. Serve with strawberry butter.
Cream 1/2 cup of butter. Add sugar and liquor alternately, beating until thick and smooth. Shape mixture into half teaspoon size balls. Press a pecan half on each side of ball and chill 20 minutes.
Beat eggs with milk and gradually beat in flour, salt and baking powder. Beat until smooth. Holding the opening of a funnel closed with your finger, fill the funnel with batter. Open the end of the funnel and allow dough to run out in a stream into deep hot fat (375° on frying thermometer), moving funnel around starting at the center of pan and swirling batter outward in a circle. Fry 2 or 3 minutes or until brown. Drain on absorbent paper and sprinkle with confectioners sugar. Makes about 30 cakes, depending on size. (Can cut recipe in half.)
Set ice cream out to soften 10 to 15 minutes. Crush 10 to 15 cookies and cover bottom of a 9 x 13-inch pan. Crush 10 to 15 more cookie and set aside for topping. Crumble the remainder of the cookies and mix into the ice cream, Cool Whip and nuts. Stir to mix all ingredients well. Place the mixture in the 9 x 13-inch pan over the cookie crust. Top with the reserved crushed cookies and store in freezer.
In large bowl, mix 2 cups flour, yeast, nutmeg and cinnamon. To the cooled milk, add sugar, salt and melted shortening. Add this to the flour-yeast mixture. Beat 1/2 minute. Add beaten eggs. Beat 2 minutes. Stir in remaining flour until smooth. Cover. Let rise until doubled (50 to 60 minutes).
Place cabbage and onion in bowl and pour sugar over them. Bring all other ingredients to a boil and pour over cabbage. Cover and refrigerate.
Brown sausage in skillet and drain. Blend mayonnaise, milk, eggs and cornstarch together until smooth. Stir in meat, cheese, onions and pepper. Pour mixture into pastry shell. Bake at 350° for 35 to 40 minutes.
Combine all ingredients in large bowl and beat just until blended. Pour into well greased and floured cake pan. Bake at 350° for 40 to 45 minutes or until done. Contains 86 calories per serving.
Cook pie filling as directed. While pie filling is cooking, add the cream cheese. Place ladyfingers on bottom of a 9 x 12-inch baking dish. If pie filling and cream cheese are lumpy, use electric mixer to smooth out. Pour mixture over ladyfingers. Cool 40 minutes. Spread Cool Whip on top. Refrigerate for 3 hours.
Arrange each of these side by side, filling a dinner-size plate. Serve with water table crackers. Leave several butter-size knives on the plate so guests can spoon a little of each onto a cracker. You'll predominately want to spread your cracker with sour cream first, then the eggs and onion, topping off with some caviar and a few capers, if desired. Serves 4.
Prepare dinner as directed on package. Add remaining ingredients and mix lightly. Chill. Add additional mayonnaise before serving, if desired.
Mix and cook first 6 ingredients until thick, about 3 or 4 minutes. Remove from heat and add gelatine. Cool, then fold the following into the pumpkin mixture: Beat egg whites until stiff; add sugar. Pour on top of baked crust and let set. Top with Cool Whip. Freezes well.
In a large bowl, combine eggs, water and oil. Add applesauce, then remaining ingredients, stirring well. Pour batter into 3 well-greased loaf pans. Bake at 350° for 1 hour. Makes 3 medium loaves.
Prepare fondant according to recipe directions. Let stand (ripen) at room temperature for 24 hours. Divide ripened fondant into fourths. Shape each piece into a 3-inch long log. In a heavy 1 1/2-quart saucepan, combine caramels, margarine and milk. Cook over low heat, stirring occasionally, until caramels are melted.
Cut chicken into 1/2 inch slices. In a medium bowl beat all the ingredients except Lemon Sauce and lemon slices with a hand beater until smooth. In a frying pan heat oil (about 1 1/2 inch). Dip chicken pieces one at a time into the batter and fry about 4 pieces at a time until golden brown, turning once. Drain chicken pieces on paper towel and keep them warm. Pour Lemon Sauce over chicken pieces and serve.
To make sauce, combine the chili powder, garlic salt, syrup, oregano and tomato juice in pot. In bowl, combine ground beef, raw rice and rest of the ingredients. Blend well and roll into balls; place in sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
Wipe meat with cold cloth. Place in a large covered skillet. Cover top of chops with lemon, onion and pepper. Sprinkle with salt. Dot with margarine and pour tomato juice over top. Cover and simmer on top of stove for 1 1/2 hours or until chops are tender. Serves 6 to 8.
Cook squash and onion in boiling salted water until tender; drain. Add butter, Velveeta and egg. Mix well and pour in casserole. Top with cracker crumbs and dot with butter. Bake in 350° oven for 10 to 15 minutes. Serves 4 to 6.
Use an 8-inch square pan. Place fruit; sprinkle lemon juice and sugar on fruit. Combine flour, oats, cinnamon, brown sugar and nuts. Cut in butter. Bake at 350° for 30 to 40 minutes, until fruit is tender when pierced.
Combine all ingredients, stirring until completely moistened. Grease muffin tins. Fill half to 2/3's with mixture. Bake at 400° for 15 minutes or until tester comes out clean.
Fill a big kettle with 1/3 water; boil water with seasoners. Add potatoes and bring to boil. Add corn and bring to boil. Throw in live crawfish and sausage. Boil 5 to 15 minutes until fish are pink. Dump it all out on a feed sack and dig in.
Break cake into pieces. Mix Cool Whip, sour cream, Pet milk and powdered sugar. Pour over cake pieces in 9 x 13-inch pan. Mix strawberry glaze and strawberries. Pour over top of cake. Refrigerate.
In your crock-pot, layer 2/3 of potatoes, salt and pepper to taste, 1/2 of ham and 1/2 of cheese. Repeat with 1/3 potatoes, etc. Try to keep most of the potatoes near the bottom since they have to cook through. Top with soup. Cook on low for 8 hours or high for 5 to 6 hours. I serve with green vegetable and some type of bread or roll.
Cook the ground beef (as if you're cooking it for spaghetti). Stir-fry the steak with the onions and boil the noodles. Get a baking packing pot (pan), something with a deep dish.
Peel the potatoes, cut in cubes and cook until tender. Drain. Add butter while potatoes are still hot. With potato masher, mash the potatoes until smooth, adding the milk until thickness desired. Add salt, prepared mustard, pickle juice and onion; mix well. Line a platter with the lettuce leaves. Spoon potato salad on the leaves. Shape into a rounded loaf. Cut sweet pickles in half lengthwise. Slice hard-boiled eggs. Arrange the pickle slices and eggs on top of the salad.
Heat oil in wok or 12-inch skillet until hot. Add ginger root and garlic. Stir-fry until light brown for 1 minute. Add broccoli, carrots and onion. Stir-fry 1 minute. Add chicken broth and salt. Cover and cook until carrots are crisp-tender, about 3 minutes. Mix cornstarch and water. Stir into vegetable mixture. Cook and stir until thickened, about 10 seconds. Add water chestnuts, mushrooms and oyster sauce. Cook and stir 30 seconds. Yields 4 servings.
Prepare rice according to package directions for 2 cups cooked rice. Layer all ingredients in greased casserole in order given. Bake at 350° for 35 minutes or until cheese bubbles.
Usually I boil skinned chicken pieces for about 2 hours to obtain the broth. I add the listed items and other vegetable leftovers like green beans and corn if they are available. Bring the broth to a boil and then simmer for about 1 hour. The soup lasts well in the refrigerator for up to a week and can be frozen. Serves 6 to 8.
In a large punch bowl, mix the lemon sherbet, club soda and lemon juice; blend thoroughly. Add the frozen strawberries. Add ice cubes and serve.
In food processor, chop together carrots, red pepper, celery and walnuts to coarse consistency. Add ginger, lemon rind and enough mayonnaise to hold mixture together. Chill before serving. Makes 1 1/2 cups.
Place first 4 ingredients in bowl and stir. Let marinate 15 minutes. Heat oil in heavy large skillet over medium heat. Add peas, garlic and chili paste and stir-fry for 30 seconds. Add chicken with marinade and stir-fry 3 minutes. Add bamboo shoots and water chestnuts and stir-fry until chicken is almost cooked through, almost 2 minutes. Mix in broth. Add sesame seed and green onions. Stir-fry 30 seconds. Add sesame oil and toss to coat. Serve with rice.
Mix together potatoes, onion, celery, water and bouillon. Bring to boil and cook 20 minutes. Add remaining ingredients and simmer until ready to eat, stirring occasionally.
Soften the two cheeses at room temperature. Mix and pat 1/4-inch thick on foil lined cookie sheet. Soften the cream cheese. Add vegetables and seasonings. Spread over Velveeta cheese mixture. Roll into jelly roll log. Use foil to roll. Makes 2. Freezes well.
Combine ingredients and bake in 8-inch square pan 1 to 1 1/2 hours at 300° to 325°. Set pan in pan of cold water for finer texture.
Mix sugars and margarine together. Add all other ingredients and mix well. Pour into 9-inch unbaked pie shell. Bake for 45 minutes at 325° or until crust is brown and pie is firm.
Fry onions and ground beef together. Add cheese, onions and salt and pepper to taste. Add oregano, comino seed and chili powder to taste. When done, spoon into center of tortilla and wrap.
Core and dice apples (do not peel). In a large bowl, sprinkle cut up apples with 1 tablespoon of lemon juice to flavor and keep from discoloring. Add celery, pineapple and walnuts.
Mix all together and use half for the bottom of the pan. Pat down firm and then spread the filling and use the remaining mixture on top. Bake in moderate oven and cut before cool.
Soften gelatin in cold water. Add boiling water and mix until dissolved. Cool slightly. Add lemon juice, pineapple and cherries (strawberries may also be added). Chill in refrigerator until thick but not completely set. Fold in 2 pints Cool Whip. Pour over angel food cake that has been broken into walnut sized pieces with all brown removed. Mix thoroughly. Spread in a large loaf or tube pan. Chill for at least 6 hours. Unmold and frost with remaining Cool Whip and garnish with coconut. Will keep several days in the refrigerator or can be frozen.
Melt butter in skillet over low heat. Add dried beef and stir occasionally until lightly browned. Add flour. Stir until dried beef is well coated with flour. Slowly add milk, stirring constantly. Stir until thickened. Serve over toast or boiled potatoes.
Mix in a large bowl first 6 ingredients. Bring next 3 ingredients to a boil. Add hot mixture to large bowl. Pour into a 12 x 18-inch pan (jelly roll). Bake at 350° for 20 to 22 minutes. While warm frost.
Mix the first 5 ingredients with hand mixer. Put into freezer for 30 minutes or until firm. Roll in toasted almonds.
Put 1 whole clove in center of each peach half. To liquid from peaches, add other ingredients. Bring to a rolling boil. Pour over peaches. Cool and then refrigerate.
Beat eggs. Add rest of ingredients except nuts. Put nuts in unbaked shell. Pour mixture over nuts. Bake at 350° for 50 to 60 minutes.
Mix together, cover and bake one hour at 225°. Uncover and bake for another hour.
Roll wafer crumbs fine. Add all other ingredients and mix well. Shape by teaspoonfuls into firm balls. Roll in 10x sugar and store tightly covered at least 1 week before eating.