HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together egg yolks, cornstarch and 1 cup of milk. Put 1 1/2 cups of milk and sugar in a kettle and before it comes to a boil, add egg yolks, cornstarch and milk mixture. Stir until thick, then add margarine and vanilla.
Cream oleo and sugar. Add egg and beat well. Mix dry ingredients and add to egg mixture alternately with milk. Bake at 350° for 20 to 30 minutes in greased tins. Remove from pans and dip in melted oleo and roll in sugar.
In saucepan, cook onion in butter over moderately low heat, stirring occasionally, until onion is softened. Add chilies and tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally. Stir in cream cheese. Maintain moderate to low heat until cheese melts. Stir in broth, half and half, lemon juice and seasonings. Heat soup over moderate heat until hot, but do not boil.
Preheat oven to 325 degrees. Mix all ingredients and pat into a pan. Bake 40 minutes.
In a medium bowl, combine flour, baking soda, salt and spices. Set aside. In a separate bowl, cream butter and sugar at medium speed until fluffy. Add molasses and water, beating until well blended. Gradually add flour mixture and beat at low speed just until mixed. Cover and refrigerate overnight.
Mix all together well and pour into a large casserole dish or square pan. Bake at 450° for 20 minutes. Bake at 425° for a glass container.
Heat oven to 350°. Grease and flour 2 (8-inch) round pans. In large bowl, blend all cake ingredients at low speed until moistened. Beat 2 minutes at highest speed; pour into pans. Cool cake in pan on cooling rack 15 minutes; remove. Cool completely. Split each layer in half forming four layers. Fill and frost layers with sour cream coconut filling. If desired, garnish with pecans and maraschino cherries. Store covered in refrigerator 12 to 14 servings.
Cut onion and zucchini into small strips (julienne). Heat olive oil in large, nonstick skillet. Saute until veggies are tender. Drizzle with soy sauce to taste (about 1 to 2 tablespoons is usually enough). Stir to coat with soy sauce and serve immediately.
Wash broccoli and drain. Cut off florets. Chop some of the tender stems near florets. Remove the tougher stems and peel the main stock. Slice in circles. Mix all ingredients. Let chill for about 2 hours or overnight.
Mix all ingredients together. Bake in loaf pan 1 hour at 375°.
Preheat oven to 425°. Place chicken into an 8 x 8-inch baking dish. Bake for 15 to 20 minutes. In a saucepan, combine tomatoes, cornstarch and oregano. Cook on medium heat, stirring constantly, until sauce thickens. Pour heated sauce over chicken and sprinkle with Parmesan cheese. Bake 5 minutes more. Yields 4 servings.
Peel and devein shrimp. In a baking dish, melt butter and add all ingredients. Simmer for a few minutes. Let cool. Place shrimp in a baking dish. Pour almost all mixture on shrimp. Mix rest with bread crumbs. Spread over top, rest of mixture or dry bread crumbs. Bake at 450° for 10 to 15 minutes; then lower oven to 350° and bake an additional 15 to 20 minutes. Voila!
Mix together until smooth. Divide into 2 parts. Roll out and spread with date mixture. Wrap and chill several hours. Cut into 1/4-inch slices. Bake at 400° for 10 minutes.
Peel and clean shrimp. Chop up shells and saute in butter over low heat, 5 to 7 minutes. Do not bring to boil. Drain off butter. Squeeze shells in cheese cloth to remove remaining butter.
Beat eggs until frothy. Add sugar gradually. Add rum, brandy and vanilla extract. Add milk. Fold whipped cream in last. Sprinkle with nutmeg for dressing.
Melt margarine. Add rest of ingredients and spread in buttered 8 x 8-inch pan. (Double recipe in 9 x 13-inch pan.) Bake 25 minutes or until crusty at 350°. Cut in squares.
Melt butter in baking dish. Place half of noodles, then all of apples in the dish. Sprinkle with half of the cinnamon-sugar mixture. Place remaining noodles on top and sprinkle with rest of sugar mixture. Bake at 350° for 35 minutes. Serves 4 to 6.
Slice beets. Add sugar, vinegar and spices. Cook over medium heat. Bring to slow boil and let cook a few minutes. Take off and let cool.
Slice pickles thin. Combine with salt. Let stand for 3 hours and drain. Combine all the other ingredients, bringing to a boil. Put in sterilized jars and seal.
Let cream cheese soften at room temperature. Mix with all other ingredients and refrigerate. Let it season overnight. Serve with chips or crackers.
Simmer sauce approximately 4 hours to a medium-thick consistency. Put olive oil in large pot. Limp celery and garlic. Add tomato sauce, water and wine. Simmer (no cover). Place fish in large pot with lid. Forty-five minutes before you want to serve, pour sauce over fish, cover and steam 30 to 40 minutes. Halibut will break up when done. Serves 8.
Wash and remove leaves from beets. Place in a large kettle of water. Bring to a boil and cook until skins will slip off when held in cold water and gently twist with fingers. Rinse lightly and drain in a colander.
Cook chicken; cool and cut in pieces. Place chicken pieces in a 9 x 13 inch casserole dish. Arrange peas and carrots over chicken. Mix broth, celery soup and chicken soup and pour over chicken in casserole dish. Mix flour, buttermilk and melted margarine and pour over chicken pie. Salt and pepper may be added to the crust. Bake at 425° for 1 hour or until brown.
Combine all ingredients in casserole dish. Then place raw chicken in rice mixture. Bake, covered, in a 350° oven for 1 hour or until chicken is done.
Marinate chicken in lemon juice, margarine, 3 teaspoons lemon pepper and 2 teaspoons seasoned salt for 10 minutes or longer. Combine flour, 2 teaspoons lemon pepper and 1 teaspoon seasoned salt. Coat chicken in this, heat 1/2 cup margarine, brown chicken lightly in this. Place on cookie sheet and cook.
Saute onion in oil. Add garlic, cumin and rice. Cook 3 minutes on medium heat. Add meat and remaining ingredients except cheese. Bring to a boil. Cover and bake at 350° for 25 minutes or until rice is soft. Sprinkle with cheese and heat uncovered in oven for 5 minutes or until cheese is melted.
Measure dry ingredients and sift together in a large bowl. Add oil, apples and vanilla. Beat by hand until well blended. Beat eggs and add sugar gradually. Fold egg mixture into apple mixture and blend. Stir in nuts. Pour into a greased 10-inch Bundt pan. Bake at 350° for 1 hour. Serve plain or top with Cool Whip or whipping cream. Also serve as a morning coffee cake.
Cook until clear and thick. Cool, then add 1 quart berries. Pour into a baked pie shell and put in refrigerator until set, about 2 to 3 hours. Top with Cool Whip or ice cream.
Mix the first 4 ingredients and add the remaining ingredients. Chill in icebox. Serve on bed of crisp lettuce. This salad is good with cold meat or meat loaf.
In greased casserole, layer squash, soup (undiluted) and crushed potato chips. Repeat layer and top with grated cheese. Bake for 30 minutes at 350° or until bubbly.
Brown hamburger slowly; add to other ingredients in crock-pot or large kettle. Preferably cook overnight or until desired taste. Cover with Jiffy muffin mix prepared by directions on box. Bake at 400° until top browns.
Heat oven to 350°. Grease and flour 3 round pans, 9 x 1 1/2-inches. Mix flour, sugar, baking soda, salt and cinnamon in large bowl. Add oil and eggs. Stir until all dry ingredients are moistened. Do not beat. Stir in bananas, nuts, vanilla and pineapple. Divide batter evenly among pans. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool ten minutes. Remove from pans. Cool completely on wire racks. Fill layers and frost side and top of cake with Cream Cheese Frosting. Sprinkle pecans on top of cake; cut with sharp knife. This is also good baked in a long sheet cake pan.
Mix ingredients well and pour into a buttered casserole. Bake at 400° for 20 minutes.
Mix dry ingredients. Add water; knead until dough is soft. Stretch dough thin. Tear off a piece at a time. Poke a hole in the middle; drop into pot of hot lard or grease. Brown both sides. Serve hot with honey.
Mash cooked sweet potatoes well. Beat margarine, vanilla, eggs, milk, and sugar. Pour into a greased baking dish.
Mix all ingredients together and simmer for 30 minutes. Serve with salsa and sour cream.
Thaw spinach and drain. Stir remainder of ingredients with spinach. Blend well and refrigerate.
Spread on English muffins. Cut into quarters. Broil 5 to 10 minutes or until golden brown.
Brown sausage. Drain. Cook noodles. Cook in unsalted water. Drain water from noodles. Combine sausage, noodles, pimento and green pepper. Add milk to soup and heat. Remove and add grated cheese. Combine with other ingredients. Top with bread crumbs. Bake at 350° for 20 minutes.
Boil squash and sliced onion until tender; drain and mash. Add cheese, tomatoes and eggs. Prepare dressing mix as directed on box and reserve 1/2 cup dry mixture to sprinkle on top of casserole. Add squash mixture to dressing mixture. Place in sprayed dish. Sprinkle on dry dressing. Bake at 425° (covered) for 30 minutes. Uncover casserole and sprinkle with grated cheese. Return to oven, uncovered, for 15 minutes or until brown.
Cook potatoes, onion, celery, salt and pepper in 3 quarts water until done. Cook bacon crisp; drain well. Break into small pieces; set aside. Add bacon, milk and margarine to soup. Serve with hot bread.
Separate rolls into 2 equal pieces. Cut in half. Press into small muffin tins. Divide shrimp. Blend all ingredients. Divide among shells. Sprinkle cheese over each. Bake at 350° for 20 minutes or until brown. Cool and freeze. When you want to serve them, place the frozen quiche on baking sheet and reheat for 15 minutes. Makes 24 servings.
Reserve 1/2 cup strawberry juice for spread. Mix all dry ingredients and thoroughly combine. Add food coloring and rest of ingredients. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Cool thoroughly.
Mix together butter, egg yolks and sugar. Sift flour, baking powder and salt. Add to first mixture. Add milk and vanilla. Mix. Spread into two greased layer cake pans. Beat 4 egg whites stiff. Add 1 cup sugar gradually. Spread over batter in pans. Sprinkle 1/2 to 2/3 cup coconut on each layer. Bake approximately 1/2 hour at 375°.
Dredge diced orange candy slices, dates, pecans and coconut with 1/4 cup flour. Cream the butter and sugar. Beat in eggs, one at a time. Add orange rind. Sift together flour, salt, and soda. Add to butter (sugar) egg mixture alternately with buttermilk. Add candy mixture. Grease and put wax paper in 2 loaf pans. Bake at 300° for 1 1/2 hours. Turn out and cool. One batch also makes 7 mini pans. Freezes well.
Let cream cheese and Bleu cheese stand at room temperature until softened, then mix together in small bowl. Add a few dashes of Worcestershire sauce. Clean celery stalks and cut into 4-inch pieces. Spread cheese mixture into celery. Sprinkle with a dash of paprika.
Mix mayo mixture with lemon juice. Pour over broccoli; toss lightly and serve.
In 2-quart saucepan heat corn oil over medium heat. Add next 3 ingredients. Cook, stirring, 3 minutes or until onion is tender. Add remaining ingredients. Stirring occasionally, bring to a boil. Reduce heat and simmer uncovered 5 minutes or until desired thickness. Makes about 3 1/4 cups. May be stored, tightly covered, in refrigerator 2 to 3 weeks.
Preheat oven to 375°. In small bowl, stir together soup and sour cream until smooth. Set aside. Cook onion, chili powder and margarine over medium heat in 2-quart saucepan until onion is tender. Stir in chicken and chilies and 2 tablespoons soup mixture.
Boil for 1 minute the sugar, cocoa, milk and margarine. Add peanut butter, vanilla and Quaker oats. Blend together well. Drop by teaspoon on waxed paper and put in refrigerator until set.
Layer ingredients. Make day before and toss before serving. Keeps 1 week, covered, in refrigerator.
Heat oven to 400°. Grease square pan, 9 x 9 x 2-inches. Mix butter, sugar and coconut; set aside. Prepare muffin mix as directed on package except fold in crushed pineapple. Pour into pan. Spoon coconut mixture evenly over batter. Bake 25 to 30 minutes or until golden brown. Serves 9.
Combine sugar, cocoa, salt and water. Add can of milk. Bring to a boil gently for 3 or 4 minutes as it thickens. Stir in 2 tablespoons butter and vanilla. Serve over ice cream or cake warm or cold.
Mix oil and sugar well. Add beaten eggs; beat well. Add flour and other dry ingredients including vanilla. Add chopped apples and nuts. Mix. Bake in greased and floured tube pan for 1 hour at 350°.
Dissolve gelatin in boiling water. Stir in lemonade; add cold water and cranberry juice. Place two trays of ice in punch bowl. Pour punch over ice. Stir in ginger ale just before serving. Serves 25.
Cream sugar, shortening and eggs. Sift flour, soda, cream of tartar and salt. Add to creamed mixture; add vanilla. Roll in balls, then roll in white sugar. Bake in a 375° oven until lightly browned.
Brown ground beef with onion in skillet, stirring until crumbly. Drain. Stir in remaining ingredients. Simmer for 20 minutes.
Mix flour, butter and pecans until crumbly. Press into a 13 x 9-inch pan. Bake in preheated oven at 350° for 15 to 20 minutes until lightly golden. Cool.
Heat waffle iron according to manufacturers directions. In a large bowl, beat eggs with a rotary beater or mixer until fluffy. Beat in flour, oil, milk, baking powder, sugar, cinnamon and salt. Stir in nuts. Pour batter onto center of hot waffle iron using the amount suggested by manufacturer. Bake about 5 minutes or until golden brown. Makes 16 servings.
Preheat waffle iron according to manufacturer's directions. Mix flour, sugar, baking powder, nutmeg and salt into a bowl. Combine egg yolks, milk and oil. Pour into flour mixture and beat with a rotary beater or electric mixer just until smooth. Beat egg whites until soft peaks form and fold into batter. Pour batter into greased waffle iron and bake as manufacturer directs. Serve with butter, maple syrup or fruit topping.
Cook rice until water is absorbed. In pan combine milk, eggs and sugar. Cook 35 minutes on low to medium heat. When done, add vanilla.
Mix all ingredients together. Shape dough into 1-inch balls. Place on lightly greased cookie sheet with fork dipped flour and flatten in crisscross pattern. Bake at 375° for 10 to 12 minutes.
Combine all ingredients, except bread. Cut bread in half lengthwise making 2 flat slices. Spread meat mixture on top of bread slices. Wrap bottom (crust side) in aluminum foil, leaving the top uncovered. Place on a cookie sheet. Bake at 350° for 25 minutes or until done.
Boil sweet potatoes until tender; slice in 1/4-inch pieces. Butter baking dish and put a layer of sweet potatoes in bottom, then a layer of apples. Sprinkle with sugar, salt and mace; and dot with butter. Repeat until dish is filled, having the top layer of apples. Bake in moderate oven (350°) for 50 minutes.
Mix together pretzels, butter and 3 tablespoons sugar. Spread in a 9 x 13-inch glass pan. Bake in a 400° oven for 8 minutes. Do not overbake. Cool. Cream together 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzel layer.
Mix all ingredients except ham together in pan. Add ham. Simmer 45 minutes, stirring to separate and coat ham with sauce. Serve on hamburger buns.
Melt small amount of butter (margarine) in pan. Thicken with flour and brown slightly. Add chopped giblets and broth. After gravy thickens add eggs and salt and pepper to taste. Serve hot over chicken or turkey.
Mix well; make into 2 rolls. Store in refrigerator several hours or longer; slice. Bake at 350°.
Preheat oven to 325°. Put margarine in an 8 or 9-inch square baking dish. Put in oven until melted. Toss strawberries with 2/3 cup of the sugar and lemon juice. In separate bowl, mix together all other ingredients. Pour that mixture over margarine. Take strawberries by spoonfuls and drop over mixture. Bake 1 hour at 325°. Serve warm with whipped cream or vanilla ice cream. Serves 6 to 9.
Brown hamburger meat, chopped onion and salt and drain. Add chili powder, tomato sauce, water and beans. Cook until done. Layer in casserole first Fritos or Doritos, then meat mixture, then grated cheese alternately. Bake at 325° for 20 minutes. Wash beans off.
Bake ham for 2 hours in foil. Mix sugar and honey; baste ham. Top with pineapple slices. Cook 2 hours or until done.
Beat cream cheese until softened. Blend in crab, onion and horseradish sauce. Spread mixture in a 9-inch pie plate. Top with sliced almonds. Sprinkle with paprika. Bake, uncovered, at 375° for 20 minutes until golden brown. Makes 3 cups.
Beat eggs until light and thick. Slowly add sugar and beat 2 1/2 minutes. Fold sifted dry ingredients into egg and sugar mixture all at once.
In saucepan, cook sliced squash and chopped onion in boiling salted water for 5 minutes; drain. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter or margarine. Spread half of stuffing mixture in bottom of a 9 x 13-inch baking dish. Spoon vegetables mixture on top. Sprinkle remaining stuffing mix over vegetables. Bake in 350° oven for 25 to 30 minutes, or until browned.
Saute the pecans in with butter. Place the remaining ingredients into a small bowl and mix. Form into balls, then pour mix into a casserole dish. Spread nuts over the top. Set oven on bake at 350° and bake for 20 minutes. Serve. Serve with celery sticks, sliced carrots and crackers.
Cook broccoli according to directions. Saute mushrooms, onions and jalapenos. Melt Velveeta cheese and mix all together. Serve hot with Fritos or nacho chips.
Add water to elderberries. Let stand 2 days. Boil until soft, then strain through a sieve. To every gallon of liquid, add the sugar, ginger, cinnamon and cloves. Boil for 20 minutes. Cool. When nearly cold, spread a slice of toast with yeast and float on top of liquid. Let stand 3 to 4 days. Skim and let stand in keg or crock until through fermenting. Bottle, but "do not" cork too tightly.
Melt together chocolate and margarine; combine sugar, milk and vanilla. Stir until smooth. Mix with chocolate mixture and beat until spreading consistency (may set bowl in ice water).
Combine all ingredients in double boiler pan. Cook very slowly until all is melted; stir constantly. Put into your fondue pot; keep warm. Serve with French bread, cut into little squares. Just enjoy.
Have your liquid boiling and add bacon. Put in greens and cook until done. Add your vinegar and sugar. Salt to taste. This works well with green beans also.
Mix together and press into a 9 x 13 baking dish (sprayed on bottom with Pam). Bake at 325° for 10 to 12 minutes.
Mix cheese and chicken. Half this mixture and put aside in a bowl. Mix soup and milk in with other half of chicken mixture. Unroll crescents and place 1 tablespoon of dry reserved chicken mixture on crescent and roll up. Place on a 13 x 9 x 2-inch greased pan; cover with liquid mixture. Bake at 350° for 30 minutes, until crescents rise and are golden.
Preheat oven to 375°. Prepare instant mashed potatoes according to package directions for 6 servings, omitting milk and salt. Fold in cottage cheese, Cheddar cheese, chives and pepper. Spoon into buttered casserole dish and dot with butter. Bake 25 minutes. Serves 4.
Blend sugar, spices and salt. Beat eggs with milk. Add sugar mixture and blend until smooth. Add pumpkin and continue to blend until smooth. Pour in pie shell. Bake at 425° for 15 minutes. Reduce heat to 250° and bake 35 minutes. Pie is done when knife comes out clean. Cool before serving.
Cook noodles. Brown sausage and onion. Drain off excess fat and stir in flour. Add milk and cream cheese. Cook until cheese is melted and mixed in well. Pour 1/2 sauce in bottom of 9 x 13-inch baking pan and set aside. Lay a noodle on a work surface and pat dry with paper towel. Spoon sausage mixture down the center of the noodle. Roll up and lay seam down in pan with sauce. Repeat until all noodles are filled. Spoon remaining sauce over rolls. Cover with aluminum foil and bake at 350° for 35 to 40 minutes. Remove foil and sprinkle Mozzarella cheese on top of rolls. Return to oven and bake for another 10 minutes or until cheese is melted.
Heat oil to 375° in an electric skillet. Add onions, green peppers, garlic, tomatoes, zucchini, eggplant, parsley, salt and pepper; saute for 10 minutes. Stir in tomato paste, wine, sugar, basil, marjoram and seasoned pepper. Add sausage; cover and cook until sausage is hot and vegetables are crisp-tender (about 5 minutes). Makes 8 servings.
Mix the first five ingredients together. Add the second set of five ingredients to the first mixture. Then add 1/2 cup chopped nuts and/or 1/2 cup raisins. Grease loaf pans. Bake at 350°. Bake 2 large loaf pans for 1 hour or 5 small loaves. Test before hour is up.
Combine rotini, snow peas, mushrooms, carrot and green onions in large bowl; mix well. Add dressing; mix well. Chill for several hours. Stir in shrimp just before serving. Yield: 10 servings.
Press dough in a greased 13 x 9-inch dish. Bake and let cool. Mix strawberries and glaze. Pour over baked dough. Top with Cool Whip. Cut in squares to serve.
Chop all but 3 slices of chipped beef. Combine cream cheese, chipped beef and seasonings together. Roll into a ball. Cover with remaining chipped beef, wrap in foil and refrigerate. This is best if made a day ahead.
Bring Karo and sugar to a boil. Add peanut butter. Beat until creamy. Pour over corn flakes and mix. Drop on waxed paper.
Mix. Pour in unbaked pie shell. Bake in 350° oven until middle is firm.
Combine all in blender until strawberries are pureed. Makes 1 (8-ounce) glass.
Heat oven to 350°. Grease generously bottoms only of 2 loaf pans, 9 x 5 x 3-inch. Blend all ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium speed 1 minute. Pour into pans. Bake until wooden pick inserted in center comes out clean 50 minutes to 1 hour. Cool 10 minutes; remove from pans. Cool completely.
Heat oven to 375°. Cook macaroni as directed on package. Drain macaroni. Add butter and cheese to macaroni. Mix until butter and cheese are well mixed. Add sugar, salt and milk. Pour into 1 1/2-quart casserole. Bake about 30 minutes or until bubbly and light brown.
Brown the hamburger, 1/2 cup chopped onion and the hot peppers. Salt and pepper to taste. Remove from heat and add the cheese, half of the soup and half the water. Mix well together and set aside.
Beat eggs, sugar and oil. Add other ingredients. Bake at 350° for 30 minutes. Makes 4 layers.
Mix all ingredients; drop or roll loaf in powdered sugar. Cook at 375° for about 20 or 30 minutes.
Layer the deboned chicken in bottom of a casserole dish. Mix the soup and evaporated milk; pour over chicken. Mix stuffing with chicken broth. Spread over top. Bake for 30 minutes at 350°.
Bake cake mix	as directed in 9 x 13-inch pan and let cool. Mix pudding, cream cheese and canned pineapple. Spread mixture over entire cake.	Spread Cool Whip over pudding mix. Sprinkle moist coconut over entire cake.
Cream cheese. Add marshmallow cream. When well blended, add Cool Whip. Serve with chunks of pineapple, apple, bananas, grapes, strawberries, etc.
Preheat oven to 400°. Cook lima beans as directed on package. Turn into ungreased 4 1/2-quart casserole. Add baked beans and kidney beans.
Put juice in bottom of percolator, spice and sugar in basket. Run automatic normal time.
Preheat oven to 350°. Grease and flour two 9-inch layer cake pans or one 9 x 13-inch pan. Cream sugar and shortening together until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla. Sift together flour, baking soda and salt; add alternately with buttermilk. Make a heavy smooth paste of cocoa and boiling water; cool slightly and blend well. Bake 35 to 45 minutes. Frost with Chocolate Cream Cheese Frosting.
Mix butter and sugar. Add egg and vanilla. Add flour last. Roll out and cut with cookie cutters. If using cookie press, use 1 cup less of flour. Bake at 350° for 10 minutes. Use colored sugar on cookies before baking.