HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except vanilla in saucepan. Cook over medium heat until thick (when filling starts to bubble cook 3 minutes), stirring constantly, as it will stick. Cool slightly and stir in vanilla. Keep stirred. Top with meringue. The filling can be used as pudding.
Mix and marinate overnight for best results. Bake at 350° for 45 to 60 minutes.
Wash and trim ends of asparagus; put on cookie sheet. Spray with olive oil Pam, salt and pepper. Broil for about 15 minutes and serve.
Bring the Courgettes to the boil, in salted water, and cook for 3 minutes. Drain and place in an ovenproof dish. Heat butter; add tomatoes, garlic or onion, herbs and salt and cook until a thickish mixture forms. Taste and adjust seasoning; spoon over Courgettes. Sprinkle with cheese and breadcrumbs and bake at gas mark 4 (325°) for 20 to 25 minutes. Serve hot by itself, or with beefburgers, chops or steaks.
Combine ingredients. Spread on muffin halves and broil until bubbly. Cut each muffin into 4 wedges. Serve hot.
Mix together flour, salt and	soda. In pot bring to boil 2 sticks butter or	margarine, water and 4 tablespoons cocoa. Add all at once the cooked mixture to the flour mix; add eggs and sour cream and mix together.	Bake in a greased (no flour) 13 x 9-inch pan at 350° for 20 to 25 minutes. Frost while hot.
Saute pepper and onion in margarine. Add flour and stir in milk. Add remaining ingredients and mix well. Continue to cook and stir until cheese melts. Pour in buttered casserole dish and bake at 350° for 30 minutes.
Combine all ingredients, except butter, in a large pan or bowl. Pour into oven-safe dish. Add butter or margarine cut into small squares on top and sprinkle with a little brown or white sugar. Bake at 350° for 35 minutes. You can serve it hot right from the oven or you can prepare the following sauce to serve over it.
Select your favorite flavor cake mix. Spray desired pan or pans with cooking spray. Prepare according to package directions with the following modifications: Add 1 tablespoon flour to dry mix and blend well. Substitute an equal measure of unsweetened applesauce for vegetable oil and substitute equal number of egg whites for eggs. Cool in pan on rack. Remove when cool. Frost or sprinkle powdered sugar. Yields 16 servings.
In a small bowl, combine brown sugar and crumbs. Line a 9 inch pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over plums. Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400° for 30 minutes. Reduce heat to 350°; bake 25 minutes more or until golden brown.
Combine ingredients. Spoon into lightly greased 8 x 8-inch pan. Bake at 400° for 25 minutes. Cool 5 minutes before cutting (leftover chopped, cooked ham or sausage can be added; 1/2 package Mexican corn bread mix and 1/2 regular corn bread mix make a flavorable taste). Makes 6 to 8 servings.
Crush Oreos very fine. Mix together well Oreos, Cool Whip and ice cream which has been slightly softened. For a more chocolate flavor, add cocoa to taste. Pour into 8 1/2 x 13-inch dish and freeze.
Combine all ingredients. Bring to boil. Simmer covered on low 1 to 1 1/2 hours or pressure cook on medium to low for 20 to 30 minutes. Yields 4 quarts.
Pour boiling water over cornmeal and molasses; let stand for 5 minutes. Beat remaining ingredients with a rotary beater until it is smooth; stir in cornmeal mixture. Pour the batter from a 1/4-cup measuring cup onto the hot griddle. (Grease griddle, if necessary.) Bake until bubbles appear. Turn and bake the other side until golden brown. Makes about 18.
Spray bottom and sides of a 10-inch tube or spring form pan with cooking spray. In a large bowl, combine flour and 3/4 cup sugar. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg. Blend well. Spread dough over bottom and 1 inch up sides of prepared pan. Pat dough about 1/4 inch thick on sides.
Mix all ingredients well. Blend oleo and sugar first. Add vanilla. Add one egg at a time. Mix in the cake flour. Pour into greased and floured pan. Bake at 325° until done. Torte is done when toothpick inserted in center comes out clean.
In a large bowl, cream butter and sugar. Beat in eggs, one at a time. In a separate dish, sift flour, baking powder and salt. Mix in first mixture, alternating with milk. Stir in honey, add spices and mix until well blended. Add raisins, figs and almonds. Beat well, then pour batter into a well-greased loaf pan and bake in a 325° oven for 50 minutes. Let cake cool, then slice.
Cook broccoli and onions until tender. Place broccoli and onions in casserole dish after draining. Melt butter in saucepan. Blend in flour, salt and pepper. Add milk and stir until slightly thickened. Add cream cheese. Blend until bubbles. Pour over broccoli and mix.
Melt shortening and chocolate over low heat. Remove from heat. Add sugar and stir well. Add eggs, 1 at a time, beating well after each egg. Add remaining ingredients. This is made in the saucepan, beating with a spoon. Grease and flour 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes.
Cook broccoli slightly. Put broccoli in a greased casserole dish. Top with chicken. Mix soup, mayonnaise, lemon juice and curry powder together. Pour on top of chicken, making sure some gets down to the broccoli. Sprinkle with cheese and add bread crumbs. Bake at 350° for 25 to 30 minutes.
Saute onion with oil. Peel and dice potatoes. Cook until soft. Mash them into the water. Slice kale as thinly as possible. Add to potatoes. Simmer for 15 to 30 minutes. Add onion. Heat for 1 to 2 minutes. Salt to taste. Serve with cornbread.
Thaw broccoli. Melt margarine in pan. Add remaining ingredients. Pour in a baking dish or pan. Bake at 425° for 35 minutes.
Tear and line salad bowl with lettuce. Build salad in layers: lettuce, onions, celery, bell pepper, peas, chestnuts. Cover entire salad with mayonnaise followed with thick layer of grated Parmesan cheese. Cover and refrigerate 2 to 3 hours or overnight.
Mix all ingredients; place in baking dish. Bake at 350° for 1 hour (salt and pepper may be added).
Dissolve yeast in water. Combine dry ingredients. Cut in Crisco. Add soda to buttermilk and combine with yeast water. Add wet ingredients to dry ingredients. Store in refrigerator in covered container. Cut as desired. Let rise at least 30 minutes. Bake at 425° until lightly browned.
Cream shortening and sugar, add beaten egg. Measure and sift dry ingredients. Mix molasses with hot water, add dry ingredients alternately with liquid, a little at a time; beat after each addition. Bake in a paper-lined pan (9 x 9 x 2) in 350° oven for 45 minutes. Makes 15 squares.
Mix all ingredients. Make 2 round loaves. Wrap in foil. Refrigerate 24 hours. Punch holes in top and bottom of foil. Place on broil pan to allow excess grease to drip off. Bake 1 hour at 350°. Keep refrigerated.
Tie several small bags of cloves, allspice, mace, cinnamon and ginger.
In a 3-quart saucepan, cook bacon until crisp; remove to paper towel to drain. Saut onion in drippings until tender. Add broth, water and potatoes; then bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add salt and pepper; mix well. Add corn and 3/4 of the milk. Combine flour and remaining milk and mix until smooth. Add to mixture. Bring to a boil to cook and stir for 2 minutes. Garnish with bacon and parsley. Yield: 6 servings.
Drain pineapple. Bring juice to a boil. Remove from heat and add jello. When this starts to congeal, add cottage cheese, whipped topping and pecans. Mix well and refrigerate.
Mix soda in buttermilk. Stir Crisco and sugar together. Add eggs and	orange rind. Alternate flour and buttermilk. Stir in	dates and nuts. Bake at 350° until toothpick comes out clean.
Mix all ingredients. Place in glass casserole dish and refrigerate overnight, covered. Bake at 350° for about 1 hour, uncovered. Serve warm. You may add any of the following: green peppers, onions, ham. Serve with fruit.
Make jello except add 3/4 cup boiling water and 3/4 cup cold water. Let jello slightly gel, then add the crushed pineapples and cranberries and stir well. Chop nuts and place on top. Chill. Can split recipe.
Melt margarine, peanut butter and chocolate chips in the microwave until creamy. Stir. Pour over cereal and mix well. Put sugar in a bag and add cereal mixture. Shake well to coat. Use 2 cookie sheets to cool.
Melt 3 tablespoons shortening in skillet. Salt and pepper chops; flour. Brown on both sides. Saute onions until clear looking. In 2-quart casserole, layer potatoes, onions, potatoes and onions. Place chops on top. Pour soup over top. Cover with foil. Bake at 350° for 1 hour and 20 minutes.
Slice grapes in half. Cut apples and tomatoes in thin 1-inch pieces. Mix all ingredients together at least a half hour before serving.
Boil chicken until tender, reserving broth. Cool, then remove from bone. Shred and set aside.
In a 2-quart bowl, mix ingredients. Knead dough ball for 10 minutes, adding a few drops of water if dough seems too dry or a little flour if too sticky. Place dough ball in a plastic bag and put in refrigerator for 1 hour to relax the gluten. Cut the ball into 4 parts. With a floured rolling pin or pasta machine, roll dough and cut as desired.
Separate biscuits and poke a hole in middle, spreading biscuit with thumbs. Put in pan of hot oil. Turn it over when brown. Remove when golden brown. Shake in a bag of sugar mixture or powdered sugar.
Preheat oven to 350°. Cook broccoli until slightly tender and cool. Put in bottom of baking dish (11 x 7 x 1 1/2-inch). Cover with chicken or turkey. Top with cheese slices; cover with mixture of soup and evaporated milk or sour cream. Bake for 25 minutes, uncovered. Top with onion rings; bake another 5 or 10 minutes. Makes 4 or 5 servings.
Cook onions and parsley in butter for 5 minutes. Add carrots, consomme, sugar and nutmeg. Cover; cook for 15 minutes. Uncover; cook 15 minutes longer, or until carrots are tender and sauce is slightly thick.
Drain pickles and if they were too salty, rinse and drain again. Cut into chunks and put into a clean quart jar. (Throw out dill stalks.) Pour sugar over pickles in jar. Cover and refrigerate for a few days until sugar is liquid. Shake jar occasionally to blend in sugar.
Cream butter. Add sweetener and vanilla, which have been beaten together. Add eggs and applesauce. Sift dry ingredients together and add to creamed mixture. Beat until well blended. Turn into a buttered loaf or tube pan. Bake at 350° for 1 hour.
Mix vanilla wafer crumbs, peanut butter, confectioners sugar and melted butter or margarine well. Make into small balls. In a double boiler, melt wax and chocolate bits. Dip balls in chocolate with fork. Lift out and put on wax paper or foil to set.
Prepare, bake and cool cake according to directions for 2 9 inch layers. Place players, top sides up in 2 clean player pans. Pierce cakes with large fork at 1/2 inch intervals. Stir 1 c. boiling water into each flavor jello in seperate bowls. Stir 2 minutes, until dissolved. Carefully pour red gelatin over one cake layer and green over the other. Refrigerate 3 hours before removing from pans and serving.
Heat oven to 350°. Boil chicken and shred. Put in bottom of 13 x 9-inch pan. Pour soup on top. Put desired amount grated cheese on top. Prepare Stove Top dressing. Spread over chicken dish. Bake 25 to 30 minutes.
Cook spaghetti until tender and drain. Cook chicken until done, I usually boil it. Melt butter, add onion, cook until tender. Add cheese and melt. Add can of cream of chicken, mix well. Add salt, pepper, and garlic to spaghetti. Add chicken and cheese mixture, you can add milk if too thick.
Combine all ingredients in a lightly greased 12 x 8 x 2-inch baking dish, stirring well. Cover and bake at 350° for 1 hour and 15 minutes or until rice is tender and liquid is absorbed. Serves 8.
Mix all together (juice and all). It is best if left to stand overnight in refrigerator.
Prepare the day before serving. Peel and slice onions, cut slices in half. Slice mushrooms. Saute onions and mushrooms in small amount of vegetable oil or margarine. In 9 x 13-inch baking dish layer onions and mushrooms. Top with Swiss cheese. Melt margarine and mix with crumbled buns. Pour bread crumbs on cheese. Mix together soup, milk, salt, pepper and soy sauce. Pour over onion mixture. Cover and refrigerate overnight. Bake at 350° for 30 minutes.
Cover apples with water and bring to a boil. Reduce heat and simmer for 5 hours until they are the consistency of applesauce or apple butter. They will be dark brown. Cool. Then add sugar, flour, lemon extract and cinnamon and stir well.
Mash, peel and pit avocados. Add lemon juice, salt and pepper. Combine sour cream, mayo and taco seasoning in separate bowl. Spread refried beans on a large shallow serving platter. Top with seasoned avocado mixture. Layer sour cream taco mixture. Sprinkle with onions, tomatoes and olives. Cover with cheese. Serve chilled or at room temperature with lo-fat tortilla chips.
In mixing bowl, cream together brown sugar and shortening until light and fluffy. Beat in eggs. Add pumpkin and milk; mix well. Stir together flour, baking powder, salt, ginger, baking soda and cloves; add to creamed mixture, mixing well. Stir in nuts and raisins. Turn into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes or until done. Cool 10 minutes. Remove from pan; cool. Wrap and store overnight before slicing. Makes 1 loaf.
Melt butter. Blend in flour and pepper. Stirring, simmer for 1minute. Add milk, half and half and crushed bouillon. Simmer, stirring constantly, until thickened. Add crabmeat. Simmer long enough to heat crabmeat through. Add Old Bay to taste.
Hollow out the centers and saute with the traditional chopped celery, bell pepper and onion in margarine. (The mirlitons must be cut in half and boiled in water about 20 to 30 minutes until tender.)
Mix the first 3 ingredients and pat in cake pan. Bake at 350° for 20 minutes. Mix next 3 ingredients and spread over cooled crust. Beat pudding with milk. Spread over cream cheese layer. Beat pudding with milk. Spread over first pudding layer. Top with Cool Whip. Sprinkle with chopped nuts.
Heat all together and add chicken. Cook until done. May prepare on stove top in covered skillet or in 350° oven.
Using a 9 x 13 pan start layering with the potatoes; season as you go along. After you finish layering the potatoes, meat and onions, mix the soups and can of water together and pour over the casserole. If you wish, you can top with crumbled potato chips or crackers. Bake at 350° until potatoes and meat are done. *Ground beef can be substituted for pork chops.
Combine oil, salt and sugar. Add boiling water and cold water. Dissolve yeast in lukewarm water. Add eggs and yeast to water. Add oil mixture. Work in about 8 cups of flour (maybe a little less) and knead until smooth. Let rise for 1 to 2 hours.
In a saucepan heat milk. Remove from heat. Add sugar and 1/4 cup margarine. Stir until margarine melts. In a large bowl sprinkle yeast over 1/4 cup warm water. Stir until yeast is dissolved. Stir in milk mixture and add eggs, one at a time.
Mix all ingredients and chill for 1 hour. Shape into 1-inch balls and bake immediately, using cookie sheet. Bake at 325° for 15 minutes.
Mix all ingredients well in a blender. Shape into a ball and roll in chopped nuts. Serve with crackers.
Boil 5 minutes, stirring occasionally. Add 1/2 teaspoon soda. Pour over popped corn (2 cups unpopped corn). Bake in 250° oven for 1 hour, stirring frequently.
Preheat oven to 425°. Bake 40 to 45 minutes.
Mix all ingredients except Miracle Whip. Cook until mixture thickens. Cool and add Miracle Whip salad dressing.
Cut cake horizontally to make 2 layers. Mix frosting, cinnamon, cocoa and vanilla, stirring well. Frost cake layers. Before serving, pour apple pie filling in center of cake.
Pare and core apples. Place upright in buttered baking dish. Fill holes in apples with the raisins. Mix eggs, sugar, salt and milk and pour over apples. Bake in 325° oven until apples are tender and custard looks curdled, about 70 minutes. Serves 4 to 6.
Heat oven to 375°. Combine first 4 ingredients. Beat on medium speed until creamy. Add egg, combine rest of ingredients. Drop by tablespoons onto an ungreased baking sheet 3 inches apart. Bake 8 minutes. Makes about 2 1/2 dozen.
*May use 1/2 can Ro-Tel and one 16 ounce can stewed tomatoes, chopped.
Spread cream cheese on plate. Pour cocktail sauce over cheese. Spread 1 can shrimp (drained) over cream cheese and cocktail sauce. Serve with crackers.
Mix all ingredients in a large bowl. Pour into 9 x 13 greased pan. Bake at 350° for 35 to 45 minutes.
Cut bread in 1-inch squares; place in lightly greased 1 3/4 x 7 1/2 x	1 3/4-inch dish. Slightly beat 3 eggs, 1/2 cup sugar, vanilla and salt. Mix well. Heat milk slowly, add to egg mixture, pour over bread and sprinkle cinnamon. Combine cheese and 1/2 cup sugar and blend well.	Add 1 egg. Spread over bread. Bake at 350° for 45 minutes or until firm.
Beat cream cheese, mayonnaise, lemon juice and salt. Add pineapple, walnuts and bananas. Fold in cream and cranberry sauce. Turn into 8 x 8-inch pan. Freeze until firm. Cut into squares and serve.
Cream sugar, butter and cheese until fluffy. Add salt and vanilla; beat well. Add eggs one at a time, beating after each. Stir in flour. Pour in a greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Mix Velveeta and jalapeno cheese thoroughly. Roll out thin on a flat surface covered with waxed paper. Mix cream cheese, bell pepper, jalapeno pepper, green onions, and nuts. Pat or roll out onto first layer of cheese. Roll up into log. Cut into small logs and wrap in plastic wrap. Chill, slice and serve on crackers. Refrigerates well and can be frozen.
Be careful in your selection. Do not choose too young and take only such as have been reared in good moral atmosphere. Some insist in keeping them in a pickle. Others are constantly getting them in hot water. This only makes them more sour, hard and bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with smiles and flavored with kisses to taste. Then wrap them well in a mantle of charity. Keep warm with a steady fire of domestic devotion and serve with peaches and cream. When thus prepared, they will keep for years.
Preheat oven to 325°. Line pan with Pam or paper. Mix pumpkin, milk, sugar, eggs and cinnamon. Pour into sheet cake pan. Spread dry cake mix over pumpkin mixture; sprinkle nuts over cake mix. Pour melted margarine over cake mix and nuts. Bake for 60 minutes. Cool and frost.
Combine undrained pineapple, orange juice, sugar and cornstarch; cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in liqueur, vanilla and lemon peel. Cover surface with plastic wrap and chill.
Combine first eight ingredients in a 1-quart baking dish. Bake at 375°, uncovered, for 30 minutes or until hot and bubbly. Serve with raw vegetables or crackers. Yield: about 2 cups.
Using a double boiler, mix flour, sugar and salt. Scald milk in microwave and pour it over flour mixture, stirring constantly. Add milk mixture to beaten egg yolks. Add to milk mixture when it thickens, stirring well.
Boil the first 5 ingredients together until a hard ball stage (263°). Remove from the fire. Add the butter and flavoring and pour into a greased pan. When cool enough to handle comfortably, pull the mixture until rather firm. Stretch out in a long rope and cut into pieces. This is an old recipe.
Beat egg whites until stiff. Add sugar and remaining ingredients. Pour in pie plate. Cool completely. Top with Cool Whip. Grate chocolate over all. Grease pie plate generously. Bake 25 minutes in 350° oven.
Mix together; form into balls. Roll in flour and fry until brown. Add 1 can tomato soup. Cook slow for several hours.
In a heavy 2-quart saucepan combine the 1 cup whipping cream, chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, till chocolate is melted. This should take about 10 minutes. Remove saucepan from heat. Gradually stir about half of the hot mixture into the beaten egg yolks. Return egg mixture to saucepan. Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and nearly bubbly, about 3 to 5 minutes. Remove saucepan from heat (mixture may appear to separate). Stir in creme de cacao or whipping cream. Place saucepan in a bowl of ice water; stir occasionally till mixture stiffens and becomes hard to stir (20 minutes).
Beat egg and stir in remaining ingredients just to moisten. Pour into 12 paper-lined muffin tins (1 tablespoon each). Bake at 400° for 15 to 20 minutes.
Preheat oven to 300°. Pour milk in a quart casserole. Grate coarsely sweet potatoes and put them into the milk as you grate. This will prevent them from turning dark. Beat eggs well, adding sugar gradually. Add cinnamon and almonds. Mix thoroughly with the sweet potatoes. Dot generously with butter. Bake in a 300° oven about 1 1/2 hours or until the potatoes are cooked and bubbly. Remove the casserole from the oven and pour bourbon over the top of the sweet potatoes. This freezes well. Serves 12.
Cream the butter and peanut butter; add vanilla and sugar gradually. Form into small balls and set on wax paper.
Mix with mixer until crumbly. Refrigerate 1 hour. Roll into 1-inch balls. Melt 12 ounces chocolate chips with 1/3 stick paraffin. Heat in double boiler. Dip balls into chocolate mixture using fork. Place on waxed paper. Freeze or chill overnight.
Beat eggs. Add sugar, oil and flavor. Stir well. Add flour, baking powder and salt; mix well. Drop by teaspoon on a greased cookie sheet. Press with a glass dipped in sugar. Bake in 350° oven until light golden brown.
In a 10-inch skillet, heat oil or spray with Pam until hot. Add onion and cook about 10 minutes until tender. Add other ingredients. Heat to boiling over high heat. Reduce heat to med-low and cook uncovered 45 minutes or until sauce thickens slightly. If not using sauce right away, cover and refrigerate for up to 2 weeks.	Reserve 1 1/2 cups sauce to serve with chicken. Generously brush meat with remaining sauce. If grilling, turn meat and brush with sauce frequently. Serves 12.
Mix eggs, corn syrup, sugar, vanilla, salt and margarine. Stir in pecans. Pour in ungreased (baked) pastry shell. Bake in a 400° oven for 15 minutes, then lower heat to 350° and bake for 30 to 35 minutes. Filling should be set slightly less in center than around edge.
Combine all ingredients. Place in casserole dish. Bake at 350° for 30 to 40 minutes.
Let butter and cheeses soften to room temperature. Mix together with mayonnaise and salts. Add crabmeat and mix well. Spread on split muffins that have been slightly toasted (light brown). Cut into fourths or sixths. Store in freezer until ready to bake with wax paper between layers in bags or Tupperware. When ready to serve, broil until bubbly and crisp, about 8 to 10 minutes or bake at 350° for 8 to 10 minutes. Watch carefully.
Slice bread in half. Coat with butter. Sprinkle cheese, garlic powder and parsley. Wrap in aluminum foil. Bake at 350° for 20 minutes.
Cover chicken in water and boil until done. Reserve 1/2 cup of the broth. Mix together the soups and Ro-Tel. Line a pan with Tostitos chips. Put in chicken breasts, cut into small pieces. Pour soup/Ro-Tel mixture over chicken. Cover with grated cheese and bake about 30 minutes at 400°.
Mix last 3 ingredients. Fold in Cool Whip. Put layer of cake in a pan, then a layer of Butterfinger. Top with mixed mixture. Repeat layers, topping with Butterfinger sprinkled on top.
Cheese and ham just one piece in each one put the top on. Cook it in our new oven.
Combine first 5 items. Stir in carrots, raisins, coconuts, nuts and pineapple. In separate bowl, beat eggs, oil and vanilla. Stir into flour mixture until batter is mixed; don't overstir. Spoon into muffin tins. Bake 20 minutes at 350°.