HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks and sugar together until thick and yellow, about 3 minutes. Beating constantly pour cream in steady stream into egg yolks. Add vanilla and pour into custard cups. Place custard cups in baking pan, with 1/2 inch boiling water in bottom of pan. Bake for 45 minutes. Remove custard cups from water and refrigerate until chilled, about 2 hours. Sprinkle each custard cup with granulated sugar. Place on top rack under broiler and cook until sugar topping is medium brown. Refrigerate before serving. Serves 6.
Cut liver in small pieces and saute in butter until done. Add onions and cook 2 minutes. Put all ingredients (plus drippings) in blender. Blend until smooth. For snappy pate, add 1/4 teaspoon sage and 1/4 teaspoon thyme.
Mix first 6 ingredients together. Spread on half of English muffin. Place on cookie sheet. Bake in 350° oven 5 to 10 minutes.
Microwave cheese and milk until very soft. Add onion and salsa and microwave until totally melted, stirring after each minute. Pour in small crock-pot and serve warm with tortilla chips.
Mix cracker crumbs, 1/4 cup sugar and melted butter and press into bottom of a 9-inch square pan. Refrigerate for 1 hour. Combine remaining ingredients. Fold in 1 quart softened vanilla ice cream. Pour into crumb lined pan. Freeze until firm. Cut into squares. Top with whipped cream and pecans if desired.
Mix together; pour into buttered casserole. Top with grated cheese. Bake at 350° for 30 minutes.
In small bowl, combine 1/4 cup oats, 1/4 cup brown sugar and 2 tablespoons flour. Using pastry blender or 2 knives, cut in margarine until crumbly. Set aside.
Soak chicken tenders in milk. Crush crackers and mix with Parmesan, pepper and garlic salt. Toss tenders with cracker mix and place on baking sheet. Bake at 350 degrees for 20-25 minutes or until brown. Serve with barbecue sauce.
Spread cookie mix onto small cookie sheet. Bake at 375° for 10 to 15 minutes. Cool for 30 minutes.
Brown meat with onion and bell pepper. Add to other mixture. Put in casserole. Heat for about 30 minutes at 250°. This makes a large amount.
Melt oleo. Add flour and cocoa and blend until smooth. Add sugar and water. Cook until it begins to thicken. Add egg yolks and cook until stiff enough to put in cooked pie shell. Add vanilla and mix well. Pour into pie shell. Beat 3 egg whites and 4 tablespoons sugar. Beat until forms stiff peaks. Top pie and bake at 350° until lightly browned.
Cream sugar and cream cheese together. Add Cool Whip; mix well. Break angel food cake in small pieces and add to Cool Whip mixture. Mix well and put into a 13 x 9 x 2-inch baking dish. Mix sliced strawberries and glaze together and spread over cake mixture. Refrigerate. Better if cake sets several hours before eating.
Mix all ingredients except rolls. Using two triangular crescent rolls, shape into rectangle. Put 1/4 mixture in center. Pinch 4 corners and seal. Brush with butter. Bake in a 350° oven for 20 to 25 minutes. Use either cream of mushroom, celery or chicken soup, slightly diluted with milk, as a gravy.
Grease a 2 1/2-quart Corning Ware dish. Sprinkle in raw rice. Cover with chicken pieces that have been salted and peppered. Sprinkle on onion soup mix. Add mushroom soup and 1 can of water. Cover and bake in 350° oven for 1 1/2 hours.
Mix first 4 ingredients. Stir in cornbread mix. Bake at 400° for 30 minutes.
Crush crackers; mix with the melted butter. Pat out in a 9 x 13-inch pan (save 2 cups). Beat pudding and milk for 2 minutes. Add ice cream; mix well. Pour over the cracker crumbs. Put Cool Whip on top, then sprinkle with the remaining cracker crumbs. Refrigerate overnight. Serve.
Beat eggs with tamari. Slice tofu in 1/2-inch thick slices. Dip in egg mixture, then bread with wheat germ. Flash fry in oil in nonstick pan. Turn once. Lower heat. Pour remaining egg mixture over tofu slices. As soon as it's set, sprinkle cheese over top. Cover and turn off heat. Warm chili. As soon as cheese is melted, slide entire tofu dish onto platter. Top with chili. Serve with lettuce, tomatoes, avocado, raw onions, grated cheese and salsa.
Saute onions in margarine. Heat soup and cheese. Add mushrooms, water chestnuts and broccoli. Bake at 300. Top with the crumbs.
Mix all. Bake at 350° for 1 to 1 1/2 hours. (Makes a big batch!)
Preheat oven to 400°. To make biscuit dough, place flour, salt and baking powder in bowl and cut in butter until mixture becomes coarse. Add enough milk to make dough medium soft. Place about half of dough onto floured board and roll to fit 9-inch pie pan. Cover dough with tomato slices; sprinkle chives and basil over tomatoes. Top with half of the cheese and coat with mayonnaise. Add remaining cheese. Roll remaining dough thinly to fit over top of the pie and pinch cloves. Bake until brown on top, about 20 minutes. Makes six servings.
Wash and clean berries, put on stove with just enough water to cover. Cook on low heat (add a pinch of salt) until they pop open. Cool. Run through colander. Measure exact amount of sugar and same amount of berries. Put in cool place and let set until it jells. Do not cook sugar and berries together, just mix.
Prepare cake mix as directed. Bake and let cool. Prepare pudding as directed; fold in cream cheese. Spread mixture over cooled cake. Next, spread pineapple and bananas over pudding layer. Top with Cool Whip, nuts and cherries.
Combine the first 3 ingredients; stir	into pineapple liquid in pot over medium heat. Add vinegar and	soy sauce. Bring to boil, reduce heat and cook	until thick, stirring constantly. Remove from heat. Add chicken and	the rest of the ingredients. Cook for 5 minutes. Serve on a bed of rice garnished with the noodles. Makes 8 servings.
In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside. Drain pears, reserving juice for another use. In food processor fitted with chopping blade, process pears until smooth; set aside.
Beat together cream cheese, egg and sugar until creamy and lump free. Set it aside. Then spread 1 roll of cookie dough on the bottom of a greased 13 x 9-inch glass pan. Spread cheese mixture over dough. Cover with second roll of dough to cover mixture. Bake at 325° for 30 minutes until brown. Keep refrigerated.
In large mixing bowl, combine cream cheese, powdered sugar and extract. Beat until smooth. Gently fold in Cool Whip and peaches. Pour into graham cracker crust. Chill until firm, about 3 hours. Serves 6.
Mix eggs and sugar in 1 bowl. Heat milk and cornstarch, then combine eggs and sugar. Beat about 5 minutes or until thickening. Pour into pie shell. Bake for 30 minutes or until done or brown.
Pour 1/2-inch oil into skillet. Heat to very hot; drain scallops and pat dry. Dust scallops with mixture of flour, salt and pepper. Check proper temperature of skillet by dropping in one scallop. If it immediately turns golden brown, the temperature is right. Add remaining scallops and cook for 2 to 3 minutes, turning to brown on all sides. Remove scallops with slotted spoon and drain on paper towel. Serve immediately. Garnish with parsley and lemon slices. Excellent with good Muscadet or Chablis Grand Cru.
Slice apples. Fry in skillet with Crisco oil. Salt lightly and the pour a cup of sugar on top. Cook on medium until candied and mushy (approximately 20 minutes).
Combine egg, milk, onion, Worcestershire sauce, salt and pepper. Mix well. Add ground beef and cooked rice. Mix thoroughly.
Sift together flour, baking soda, and salt, set aside. Cream together shortening, peanut butter. Add sugar and brown sugar. Mix well. Add egg, milk and vanilla, mix. Blend in dry ingredients. Shape teaspoon of dough into ball. Roll in sugar and put on ungreased cookie sheet. Bake at 350° for 8 min. Take out, press Hershey's Kiss in middle. Put back in oven for 2 more min.
Mix all ingredients together. Form into small balls. Bake at 350° for 20 minutes. Serve warm. Yield: a lot!
Mix all ingredients together. Split muffins and spread mixture on them. Cut into quarters. Place on foil; broil until brown.
Brown sausage and onion. Drain. Add next 6 ingredients and transfer to a casserole dish. Sprinkle with cheese. Bake at 325° for 45 minutes to 1 hour.
Heat oil in pan in which meat was cooked. Mix in flour and cook over low heat until dry and bubbly. Gradually add stock and simmer until glossy and smooth.
In a large skillet, brown chicken on one side in hot butter. Turn; cover and cook gently until tender. In a small saucepan, gently boil together the orange juice, 1 tablespoon honey, soy sauce and garlic until thickened, about 15 minutes. Stir in remaining tablespoon of honey. Remove garlic and pour mixture over wings. Turn them over low heat until glazed. Makes 2 servings.
Bring chicken broth to a boil; add lentils and simmer for 1 hour. Add potato. In a frying pan, saute onion in olive oil. Add tomatoes and caraway seed and saute mixture for 3 minutes. Add to soup pot. Add pickles, lemon juice and more broth, if necessary. Cook until potato is tender, about 1 hour more. Simmer for about 2 hours total. Serve with sour cream. Serves 6.
Mix all together. Bake at 350° for 45 to 50 minutes, covered. DO NOT ADD SALT. Mix at least once while cooking.
Cook cauliflower until soft; drain. Combine all ingredients, except chives, in container of an electric blender; blend until smooth. Add chives. Heat well and season to taste. Serves 4 to 6.
Combine eggs and sugar. Combine milk with soda, salt, nutmeg, cinnamon and flour. Stir into egg mixture and beat well. If necessary, add more flour to make dough stiff enough to roll. Roll 1/3-inch thick. Shape with doughnut cutter. Fry in deep hot fat, 360°, turning once. Keep fat at uniform temperature. When doughnuts are brown, drain on absorbent paper. Makes about 2 dozen doughnuts.
Combine pudding, sugar and milk in a small bowl. Beat with mixer about 5 minutes until blended, then fold in Cool Whip. Frost cake.
Cook and drain	spinach. Set aside to cool. Beat eggs in deep bowl; add all other ingredients, one at a time. Mix well. Spinach goes in last. Bake at 375° about 40 minutes until slightly brown and bubbly. It will "set" after removal from oven. Does not puff up like other souffles. Is more of a one dish casserole lunch meal. Ground ham can be added if desired. Use greased 10 x 10-inch casserole dish.
First heat milk to scalding; add butter. Beat eggs, sugar and vanilla. Stir into milk. Pour into 9-inch pie crust which has been brushed lightly with egg whites. Bake at 475° for 10 minutes (may sprinkle lightly with nutmeg before baking if you like nutmeg). Very easy and very good!
This is a very light and delicate cookie; must be handled carefully. Tedious to make, but well worth it!
Combine Kahlua, syrup and fruits. Blend sugar, cocoa, cookie crumbs and pecans. Combine both mixtures. Shape into balls and roll in powdered sugar. Makes 4 dozen.
Mix together butter and honey. Place chicken in roasting pan with the breast down. Melt the butter and honey. Pour all over the chicken and on the inside. Cut the onion and green pepper in 4 pieces. Place in the pan part of it inside the chicken. Lay the celery inside of the chicken also. Put the bouillon cubes in the pan. Season the chicken to your liking. Add a couple cups of water. Place the chicken, uncovered, for 1/2 hour at 350°, then remove from oven. Turn it over so the breast is up and cover finish baking the chicken for 1 1/2 to 2 hours or until done.
Mix cake mix, 1 stick margarine and egg. Crumble and press into ungreased 9 x 13-inch pan. Bake at 350° for 10 minutes.
Beat first 4 ingredients 1 minute on medium speed, blend in butter. Add flour and cocoa; mix on low speed until well mixed. Put in greased glass dish. Bake on High 6 to 7 minutes. Rotate every 2 minutes.
Preheat oven to 300°. Beat egg whites. As they begin to get foamy, gradually beat in sugar. Continue beating until whites stand in very stiff peaks (should retain the mark of a knife blade). Set aside 1/2 cup of whites to coat cookies. Sprinkle whites with cinnamon and almonds and add almond extract. Stir together gently but thoroughly. Mixture should be heavy and fairly solid. Add more almonds if it is too sticky to be rolled out. Sprinkle pastry board with nuts or sugar and roll out dough to about 1/4-inch thickness. Cut into star shapes with a cookie cutter. Place on greased baking sheet and spread a little of the beaten egg whites on each cookie. Bake about 30 minutes. Cookies should be golden brown and slightly chewy.
Combine all ingredients and mix well. Form into small loaves or 1 large loaf. Bake in a 350° oven for 1 hour for small loaves and 1 1/2 to 2 hours for large loaf. Various toppings can be spread onto loaves before baking: crushed pineapple with a little brown sugar, orange marmalade or nothing. Serve the meat loaf with tomato sauce. If baking plain, I add a little water to the roasting pan and bake the meat loaf covered.
Put first 4 ingredients in 2-quart dish. Microwave for 6 minutes. Stir in vanilla; beat with mixer. Pour into greased pan. Refrigerate for 1 hour.
For Crust: Cook butter, uncovered, on High for 45 to 60 seconds or until melted. Add crushed graham crackers and 1 tablespoon sugar, mixing well. Press firmly in the bottom of a pie plate. Cook, uncovered, on High for 1 to 1 1/2 minutes, giving pie plate a half turn every 30 seconds. Set aside.
Preheat the oven to 350°. Line a 9 x 13-inch baking pan with foil. Combine first 4 ingredients in shallow dish and mix thoroughly. Melt butter in saucepan over medium-high heat. Add garlic and saute about 1 minute. Remove from heat. Stir in Worcestershire sauce and mustard. Dip chicken in butter mixture and then in bread crumbs, coating well. Arrange in prepared pan. Pour remaining butter mixture over top. Bake until chicken tests done, about 50 to 60 minutes. Serves 4.
Break up bread in a bowl and moisten with hot water. Beat egg and add seasoning and mix thoroughly. Add bread mixture to meat and mix. Add egg mixture and blend well. Add small amount of milk to mixture to make a smooth consistency. Pour into loaf pan and shape. Bake at 350° for 1 hour.
Mix first 6 ingredients together until well blended. Take the butter and melt in skillet. Add Pepperidge Farm stuffing mix. Pack into a 2-quart casserole dish. Reserve some for the top. Put mixture on top of dressing and the reserved dressing on top of that and then dot with butter. Bake at 350° for 30 minutes or until hot.
Mix the ingredients and pour in baked pie crust. Top with Cool Whip (whipped). Makes 2 small pies.
Combine condensed milk and Cool Whip. Add drained pineapple. Mix well, then add lemon juice. Mix and pour into pie crusts. Refrigerate until well chilled, overnight, if possible.
Brown meat in oil, remove and cook celery and onions until just tender, remove. Return meat back to pot and add beef broth; cook until tender. Blend cornstarch, 1/4 cup broth and soy sauce. Stir into meat and heat until thick. Drop chow mein noodles over plate of rice and add chow mein.
Mix flour, baking soda, salt, cinnamon and sugar together. Pour the oil over apples and mix with vanilla and then eggs. Add flour mixture and mix well. Add nuts. Bake in 9 x 13-inch pan at 325° for 50 minutes.
Melt butter; mix sugar, cake flour and baking powder. Spread evenly in buttered baking pan; add fruit with water or juice and 1 cup milk (sweet or buttermilk). Bake for 1 hour at 350°.
Cream butter, Crisco and sugar thoroughly; then add one egg at a time. Then add sifted flour with a pinch of salt, a third at a time. Continue beating on low for 3 minutes. Add vanilla and lemon. Then on low add 7-Up, a third at a time until mixed well. Increase speed to	higher for 3 minutes, then reduce to low speed for 1 minute. Pour batter into Bundt pan sprayed with Pam. Bake	at 350° for 1 hour. Test with cake tester; if it comes out clean, cool for 7 minutes. Then turn cake out on a cake disk.	Leave uncovered until cool. Then put cake on dish.
Chop vegetables fine; season with celery salt, pepper and seasoned salt to taste. Mix gelatine and hot water in a separate bowl. Add mayonnaise. Fold this mixture into vegetables. Refrigerate. Serve with crackers.
Cook beans until they are about 1/2 done. Cook hamburger. Drain. Add beans. Put remaining ingredients in the beans and meat. Cook until beans and vegetables are done.
Melt butter in a 13 x 9 1/2 x 2-inch pan. Sprinkle brown sugar evenly in pan. Drain pineapple. Save the syrup. Arrange pineapple in the sugar mixture. If desired, also arrange maraschino cherry halves, rounded side down, in the sugar mixture. Add enough water to pineapple syrup to make 1 1/3 cups liquid. Add this and 2 eggs to the cake mix and mix as directed on the label. Pour batter over fruit.
Grind cranberries, oranges and celery. Dissolve jello in hot water and cool. Add sugar, nuts, celery, berries and oranges. Chill.
Dump all ingredients in a 13 x 9-inch pan. Sprinkle cake mix (dry). Don't mix. Sprinkle nuts evenly. Bake at 350° for 1 hour. Great with ice cream. Very easy.
Prepare cornbread mix as directed and cook. Remove from oven and allow to cool 5 minutes. In a large bowl, combine crumbled cornbread, onion, poultry seasoning, celery soup, chicken soup and canned chicken. Mix thoroughly. Add water, if needed, to get desired consistency. Turn into large baking pan that is slightly greased. Bake at 400° for 5 to 10 minutes or until browned. Serves 6 to 8.
Get out your favorite cookie recipe. Use this recipe for the cookie dough, but reduce the amount of flour by 1/2 cup. Cover the mixture and refrigerate overnight.
Cook onion and chilies in small amount of shortening until onion is tender. Add soups to broth; add this mixture to onion mixture. Layer cooked chicken, chips and broth mixture in baking dish until all is used. Cover with grated cheese. Bake at 350° until the cheese is melted.
Mix all together. Brush on chicken or pork chops on the grill as you turn.
Combine all ingredients in large mixing bowl. Mix well. Form into about 18 meat balls, 1 1/2-inches in diameter. Arrange in dish and cover with waxed paper. Cook in microwave, covered, on Full power for 5 to 7 minutes or until thoroughly cooked. Drain.
Heat soup. Dissolve gelatin in water and add. Cool slightly. Add all other ingredients. Put in mold. Chill at least overnight. Decorate with green olive slices. Spread on crackers with small knife.
Heat oven to 350°. Lightly grease an 8-inch square pan. Combine flour and sugar. Using pastry blender or fork, cut in butter until mixture resembles fine meal. Press into greased pan. Bake for 20 minutes or just until edges are lightly golden. Meanwhile, combine eggs, brown sugar and vanilla. Beat well. Stir in baking soda, walnuts, raisins and coconut. Spoon over hot crust; spread to cover evenly. Return to oven; bake an additional 20 to 25 minutes or until top is set. Cool completely; cut into bars. Yields 20.
Heat shortening in heavy skillet; add chicken and brown on all sides. Remove chicken from pan. Add onions, green pepper and garlic to pan. Saute 5 minutes. Mix in remaining ingredients and simmer until thoroughly blended. Return chicken to skillet. Spoon sauce over chicken. Cover and simmer 30 to 40 minutes, turning occasionally. Remove from heat and serve.
Beat eggs until frothy. Then beat in flour, a little at a time, then milk. Mix well. Add vanilla and beat until smooth.
Invert cake onto serving plate. Cut 1/2-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake wall 1 inch thick. Remove cake from center, leaving 1-inch thick base on bottom of cake. Reserve cake pieces.
Mix and sift flour, baking powder, salt and sugar. Stir in nuts and dates. Combine coffee soda, egg and shortening; add all at once to dry ingredients. Stir only enough to dampen dry ingredients. Turn into greased loaf pan. Let stand 20 minutes. Bake at 375° for 1 hour.
Mix all ingredients together. Spread a thin layer on each taco shell. Roll up shell like a hot dog; refrigerate. (Best if left in refrigerator overnight.) When firm, slice into 1/2-inch or smaller pieces and serve. This makes an excellent hors d'oeuvre!
Dissolve Jell-O in water. Add cranberries, pineapple with juice and wine or cranberry juice. Pour into 9 x 13-inch dish. Refrigerate to set.
Mix sugar and cornstarch. Add water. Cook over low heat, stirring constantly, until mixture is well blended. Divide mixture into 4 or 5 portions and add different food coloring to each, plus a pinch of dish detergent which will facilitate clean-up. Use when cool.
Drain hearts and chestnuts - reserve liquid. Spray casserole with Pam. Mix in melted butter, sour cream, chestnuts, and hearts. Add spinach and about 1 c. of crumbs. Mix in enough liquid to make moist*, almost soupy. Top with parmesan cheese then buttered cracker crumbs. Bake at 350 degrees until hot, about 15 minutes.
Combine potato, salt and vanilla. Add sugar, 1 cup at a time. Mixture will liquify at first, then thicken. When mixture reaches a thick dough consistency, knead it. All the sugar may or may not be used. Cover with a damp cloth and chill. Shape into 1/2-inch balls and dip into chocolate. You may use dipping chocolate or combine 12 ounces of chocolate chips with 2 squares of melted unsweetened chocolate and 1/2 cake of melted paraffin, melted in double boiler.
Pour Hawaiian Punch and ginger ale in punch bowl. Keep sherbet frozen; put in punch last. Slice orange up. Put in punch to garnish.
Heat oven to 350°. Cook broccoli as directed; drain. Arrange in 8-inch square pan. In small saucepan melt oleo; blend in flour and salt. Cook until mixture is smooth and bubbly. Stir in milk; heat until boiling and thickened, stirring occasionally. Blend in cheese. Pour over broccoli. Bake, uncovered, at 350° for 20 to 25 minutes or until bubbly and heated through. Garnish with tomato slices. Return to oven for 5 minutes.
Brown the ground beef and drain. Add water, spaghetti sauce and tomato paste. Stir together and simmer 10 minutes. Spoon into a 9 x 13 inch pan and top with cheese, onion, green pepper, olives and pepperoni. Keep hot in a 400° oven. Mix together the eggs, milk, oil and flour until smooth. Pour over the meat mixture. Bake for 30 minutes. Serves 12.
Sift together flour, soda, salt and baking powder; set aside. Blend together Crisco and sugars. Add eggs and beat until fluffy. Add flour mixture and mix well. Add rolled oats, vanilla and chips. Roll dough into balls and place on greased cookie sheets. Bake at 350° for 10 to 15 minutes.
Cook noodles. Brown hamburger. Mix spaghetti sauce with hamburger. Mix cottage cheese with eggs. Layer of noodles. Layer of sauce. Layer of cottage cheese. Layer of Mozzarella cheese. Repeat the above and bake at 350° until cheese melts.
Prepare and bake corn bread, using package directions. Cool; crumble into large bowl. Add green onions, green pepper, tomatoes and ham; toss well. Blend cream cheese, salad dressing, cucumber salad dressing, salt and mustard in small bowl. Pour over corn bread mixture; mix well.
Mix first 4 ingredients with mixer, then add pie filling. Place in graham cracker crust and chill 3 or 4 hours. Serves 6.
Cream butter and gradually add sugar; beat well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and add to creamed mixture alternately with milk. Spoon one-half of the batter into 2 greased and floured 8-inch cake pans. Combine spices and raisins; stir into remaining batter. Spoon into 2 greased and floured cake pans. Bake at 325° for 30 minutes or until done. Cool completely. Spread coconut filling between layers. Spread top and sides with Cream Cheese Frosting. Sprinkle cake with chopped pecans.
Combine chili powder, coriander, cumin, salt, oregano and red pepper. Store, covered, in airtight container. Before using, mix to blend. Yield: About 1/4 cup.
Beat eggs; put in sugar slowly. Add hot water and vanilla. Mix together cocoa, flour, salt and baking powder. Add to egg mixture. Bake at 350° for 15 to 18 minutes. Wet towel and sprinkle 10x sugar on it. Roll cake up and let cool off. When cool, fill with ice cream. Roll up again and put in freezer.
Preheat oven to 325°. Grease and flour a Bundt cake pan.