HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place milk in double boiler; heat to scalding. Slowly add cornmeal and whip with beater until smooth. Add butter and cook for 20 minutes. Separate eggs. Add beaten yolks and baking powder to mixture. Beat egg whites until they peak; fold in. Pour into well-greased baking dish and bake at 350° for 45 minutes. (Too rich for high cholesterol.)
Mix all ingredients in a large saucepan, except vanilla. Bring to a boil and cook until forms a soft ball, 238° on candy thermometer. Remove from heat; add vanilla and beat until thick. Spread on warm cake.
Mix in order given. Set mold on folded cloth in pan of hot water, one inch deep. Bake at 350° for 40 minutes. Remove from oven and let stand a few minutes. Invert on hot platter. Serve with cheese sauce or grated cheese. Fill center with asparagus or other vegetable.
Wet possum and roast in hot oak ashes. Then remove and pick hair off possum. Roast in ashes again to remove excess hair and fuzz. Wash possum thoroughly to remove all ashes and cut it up. Place possum in boiler, large enough to hold, and cover with water. Add salt, black pepper and red pepper. Boil until tender.
Preheat oven to 325°. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. In medium bowl, beat egg yolks with sweetened condensed milk, lemon juice and food coloring. Pour into crust, bake 30 minutes. Spoon raspberry mixture evenly over top. Chill 4 hours or until set. Spread with whipped cream. Refrigerate leftovers.
Mix well. Bake at 350° for 1 hour, stirring at least 3 times during baking.
Brown hamburger, onions and celery. Drain. Cook noodles until almost done. Drain. Mix together hamburger, noodles and sauce. Put in casserole dish. Top with cheese. Bake 1 hour at 325° to 350°.
Combine breadcrumbs, onion, celery, parsley, seasonings and enough water to moisten. Spread stuffing on steak and roll like a jelly roll. Brown roll in Crisco; when roll has been browned on all sides, add water. Cover and cook slowly for about 1 1/2 hours.
Grease 2 loaf pans well. Mix all the ingredients. Bake at 350° for 1 hour. Also good as muffins.
Put beef in crock-pot. Pour a little Kitchen Bouquet over beef and add enough water to cover beef. When the beef is done, drain juice off beef into a big cooking pot. Add more water, bring to a boil and add noodles. Cook until noodles are done and water has cooked down. Add beef cubes and soups. Mix together and simmer for about 10 minutes.
In a pan, bring cocoa, oleo and water to a boil; remove from heat and cool slightly. Mix flour, sugar, soda and salt. Stir in the cooled chocolate mixture. Add the eggs, buttermilk and vanilla; blend well. Pour into a greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Sift flour; add butter and cut to resemble fine meal. Beat yolks; add water, lemon and sugar. Add to flour. Stir to blend. Pat into a 9 x 13-inch pan. Cut and arrange plums. Bake at 400° for 25 to 30 minutes. Cool, sprinkle with sugar. Can use apples; sprinkle with cinnamon-sugar.
Sprinkle rice in a 13 x 9-inch baking dish. Combine soup and water. Pour over rice. Place chicken pieces, skin side up, in baking dish. Sprinkle with salt and pepper. Place a piece of butter on each piece of chicken. Bake at 350° for 1 hour.
Preheat oven to 350°. Butter a shallow casserole dish. Layer 1/5 of the potato slices and season with 1/4 each of other ingredients except cream. Repeat layering 3 times. Top with a layer of potato slices. Combine cream with 1/2 cup water and pour over potatoes. Cover dish with foil and bake 1 1/2 hours, then uncover and bake 30 minutes until browned.
Crush graham crackers, chop dates and pecans and cut up marshmallows. Combine in a large bowl; add cream and work together. Form this into a roll and put in icebox. This can be kept for 2 to 3 weeks.
Combine cheese, chili powder, mustard and salt. Place 1/3 cup of mixture on each of 3 thin hamburger patties. Top with remaining patties and seal edges. Place on cold broiler pan and broil until done, about 15 minutes, turning once.
Beat water and egg whites until fluffy. Add cream of tartar, still beating. Add sugar one tablespoon at a time. When last of sugar is added and blended well, you can put on top of pie and place in oven on broil and brown to golden brown.
Heat oven to 375°. In large saucepan, brown ground meat, onions and celery until beef is cooked. Drain well. Stir in soups, garlic powder, pepper and green beans. Spoon into ungreased 2-quart casserole. Top with potato nuggets. Bake at 375° for 40 to 50 minutes or until bubbly and potato nuggets are golden brown.
Melt butter, stir in flour until smooth. Add half and half and simmer until thickened. Pour drained corn in baking dish. Pour sauce over corn. Bake at 325° for 15 minutes.
Sift the first 3 ingredients together and set aside. In a saucepan, bring the next 4 ingredients to a boil and pour into dry ingredients. Mix well. Stir the rest of the ingredients into the mixture. Pour into an ungreased cookie sheet (pan with sides, 9 1/2 x 13 1/2-inch). Bake at 350° for about 20 minutes or until toothpick stuck in center comes out clean. As soon as cake is done, spread icing on cake while hot.
Put the broth, asparagus, 1 teaspoon chives in a pot, boil until asparagus is done. Put into a blender on liquify then add the soup. Blend again for second or two, put back in the pan and add the milk. Heat until hot. Then add the other teaspoon of chives.
Mix nuts, raisins, water and baking soda together. Mix eggs, sugar, baking powder and flour together. Combine both mixtures and bake for 1 hour in a slow oven at 350° in loaf pans.
Melt candy and add 12 oz. Cool Whip. Mix. Pour onto crust. Add 8 ounce Cool Whip for topping. Freeze for 10 minutes.
Make the first 3 ingredients into a crust and pat into a 12 x 9-inch pan.
Combine spaghetti and butter. Place half in the bottom of a casserole dish. Top with half of the Mozzarella cheese. Put remaining spaghetti in dish and top with remaining Mozzarella cheese. Bake for 15 minutes in a 350° oven. Cut into squares and top with spaghetti sauce.
In sauce pan, heat sugar, oil, and vinegar until sugar is dissolved; remove and cool. Mix veggies together and pour cooled dressing over and toss. Can be refrigerated for 24 hours. Toss occasionally during this time. You may add spiral pasta to veggies if desired.
Bring water and sugar to a boil. Simmer for 10 minutes. Cool to room temperature. Add vodka, extracts and food colorings; mix. Ready to use. Makes approximately 1 gallon.
Marinate wings in sauce for 24 hours covered with plastic wrap. Bake, uncovered, for one hour at 350°.
Brown hamburger and onion and drain. Add the kidney beans. Add lettuce, tomatoes and cheese with the Doritos chips. Mix the dressing and Tabasco sauce to taste.
Heat milk; stir in shortening, sugar and salt and cool. Dissolve yeast in warm water. After milk mixture has cooled, stir in yeast mixture; stir in flour. Knead dough until firm and smooth. Let rise to double size. Punch down and shape into individual rolls. Rub thin coating of shortening on outside of roll and place in baking pan. Let rise to double size. Bake in 375° oven until brown. Makes about 40 rolls.
Dissolve jello in 1 cup hot pineapple juice. Stir often while cooling. Whip jello. Whip the cream and cheese together. Stir in rest of fruit. Pour into pan and freeze.
Bring water to boiling point. Add to meal and stir until mixture is to the consistency of stiff grits. Wet hands.	Take heaping tablespoon of mixture and roll into ball about size of a golf ball.	Flatten and drop in hot oil. Cook to golden brown. Serve hot.	Serves 4.
Cook noodles and drain. Cube corned beef. Cube cheese. Chop onion and green pepper. Mix soup and milk. Add cheese, green pepper and onion. Pour over noodles and corned beef. Bake 1 hour in 350° oven.
Combine first seven ingredients in large bowl.	Pour into greased casserole dish. Sprinkle with bread crumbs. Dot with butter. Bake at 400° until it bubbles.
Preheat oven to 400°. Mix all together until smooth. Heat a 9-inch iron skillet with oil and sprinkle cornmeal over the bottom (about 2 tablespoons cornmeal). When pan is hot, pour in the batter and bake in the oven until done, about 20 to 25 minutes.
In shallow baking dish or pie plate (large), combine all ingredients except pepperoni and olives. Top mixture with pepperoni and olives. Bake at 325° for about 25 minutes. Serve with crackers, fresh veggies or nacho chips.
Melt butter in the baking pan or dish. Combine flour, sugar and milk. Mix well and pour over melted butter. Next, pour fruit in pan over the top of the batter. Bake at 350° for 30 minutes or until done.
Mix flour and 1 cup sugar in a mixing bowl. In a saucepan, boil 1 cup sugar, margarine, shortening and cocoa. Pour over flour and sugar. Add remaining ingredients. Bake at 375° for 30 minutes or until a toothpick inserted in the middle comes out clean.
Cream butter, sugar and eggs; beat until fluffy. Add mincemeat. Fold in dry ingredients. Drop by spoonful onto greased cookie tin. Bake at 375° for 10 minutes.
In bowl, combine flour, sugar and cocoa. Cut in margarine until crumbly. Press into 13 x 9-inch pan. Bake at 350° for 15 minutes.
Mix flour, sugar, oil, pineapple, cinnamon, pecans and egg yolks together. Fold in beaten egg whites. Bake at 325° for 45 to 60 minutes.
Slice mushrooms parallel with stems. In large skillet cook and stir onions in butter until tender. Stir in mushrooms. Sprinkle flour over mixture and stir until mushrooms are coated. Add water, cube and soy sauce. Stir until cube is dissolved. Cook over medium heat for 3 minutes.
Cook pasta according to package directions; rinse and drain. In a large bowl, combine pasta, salad dressing and Salad Supreme seasoning. Toss in vegetables. Cover and refrigerate 4 hours. Stir before serving. Makes 8 servings.
Lay rolls side by side (the two strips make a sheet of dough). Wrap rolls around cheese and bake until brown or done according to directions on rolls.	Serve while warm. (Excess dough can	be trimmed and made into flowers, etc. to decorate top.)
Combine all ingredients; stir to mix well. Spoon into small ovenproof dish. Bake at 350° for 30 minutes or until bubbly. Serve with crackers or chips. Yield: 2 1/2 cups.
Cook rice. Let cool, then add cherries, pineapple and whipped cream to your rice; refrigerate.
Mix sugar and marshmallows in pan. Cook over low heat and stir until sugar has dissolved. Cook on high until it boils. Reduce heat and cook 15 minutes. Pour over nuts and chocolate, butter and vanilla. Stir until butter melts.
Bake cake according to directions. While cake is still hot, with fork punch holes all over top of cake. Pour Eagle Brand milk on cake. Now while cake is still hot pour butterscotch topping on cake. Let cool completely. Spread Cool Whip on cool cake. Crush Heath bars on Cool Whip. Refrigerate.
Cream sugar and butter. Add flour, beaten yolks, grated rind, juice and milk. Mix well. Fold egg whites into mixture. Pour into greased 1-quart casserole dish; set in pan of hot water. Bake at 325° for 1 hour. Serves four.
Cream shortening, adding ingredients in order given, blending well after each addition. Roll into 1-inch balls and place on ungreased cookie sheet. Flatten with a fork dipped in flour, making a crisscross, and bake at 350° for 10 minutes. Cool on rack before storing in tightly covered can.
Toast nuts in slow oven (325°) until light brown. Fold sugar and salt into egg whites. Beat until stiff peaks form, then fold in nuts. Melt butter in a 15 1/2 x 10 1/2 x 1-inch pan. Spread nut mixture over butter. Bake at 325° for about 30 minutes, stirring every 10 minutes, or until nuts are coated with a brown coating and no butter is left in pan. Cool.
In large skillet, melt margarine over medium heat. Add chicken; cook, stirring, for 3 minutes, or until chicken is white. Remove chicken. Add broccoli, red pepper and chicken broth; cover and cook until broccoli is tender, 5 to 7 minutes. Return chicken to skillet; cook 1 minute. Remove from heat. Add bow ties and cheese; toss until cheese is melted. Makes 4 servings.
Make batter the night before. Dissolve yeast in warm water. Heat milk and shortening; let cool to warm stage. Add flour, sugar, salt and yeast. Beat well. Cover and let stand overnight in refrigerator. In the morning, add eggs one at a time, beating well, then add half and half. Batter will be thin. Let mixture stand 30 minutes. Pour 1/4 cup into heavy frying pan over moderately high heat. Roll pan so that dough runs edge to edge. Turn before batter looks dry. Put on platter and brush with melted butter between pancakes. Serve with syrup.
Prepare zucchini, onion and carrot. Boil in pan until just tender, about 10 to 15 minutes. Combine sour cream and soup. Mix well; set aside. In another bowl, put complete contents of stuffing mix and add melted butter. Mix together well. Set 1/4 to 1/2 cup aside to sprinkle on top. When vegetables are tender, drain. Put all ingredients, except topping, in a large bowl. Mix together with a spoon. Pour in greased casserole dish. Sprinkle with reserved stuffing mix. Bake at 350°, uncovered, for 30 to 40 minutes.
Saute peppers in margarine. Mix in cooked broccoli, cheese, 1 c. of the bread crumbs, eggs and salt. Put into greased baking dish, then add mushroom soup and bake at 350 degrees until bubbly. Add the remaining bread crumbs to the top and brown.
Put lettuce, beef, corn and scallions on a serving platter. Sprinkle with dressing and pepper. Carefully toss to mix and coat. Surround with tomatoes and cucumber. Serve more dressing alongside, if desired.
Cook broccoli in small amount of boiling salted water just until tender. Drain and set aside. Combine next 4 ingredients in a saucepan, and heat thoroughly. Pour over broccoli; sprinkle with egg yolk.
Brown onions until light brown. Add mushrooms, salt, pepper and dill, then combine with rice. Steam cabbage and remove thickened part. Place ball of rice mixture into the cabbage leaf, then roll as for a bundle, push ends in. Put in a baking dish, cover with tomatoes (1 can) and a little catsup. Add 1 cup water. Bake for an hour at 350°. This is a traditional Christmas Eve dish in many homes.
Shape ground beef into 50 meatballs. Place in shallow baking pan and broil until browned. In saucepan, cook onions and peppers in butter until tender. Stir in remaining ingredients. Place meatballs in Dutch oven and pour mixture over them. Cover and bake at 350° for 20 minutes.
Melt Velveeta in microwave. Brown ground beef and drain. Add onion to ground beef until tender. Place Velveeta and other ingredients in crock-pot. Keep warm. Serve over tortilla chips.
Chop onion and brown with sausage. In a big pot mix other ingredients. Drain sausage and add to pot. Simmer. Add cooked rigatoni 30 minutes before serving.
Preheat oven to 425°. Bake pastry shell 8 minutes; remove from oven. Reduce oven temperature to 350°. In medium bowl, toss cheese with flour and bouillon. Add all remaining ingredients. Mix well. Pour into prepared pastry shell. Bake 40 to 45 minutes or until set.
Peel and seed cantaloupes; cut into 1 1/2 x 1/2 x 1/2-inch pieces to make 1 gallon. Dissolve salt in 2 quarts water. Add cantaloupe; let stand 2 hours. Drain and rinse cantaloupe; set aside.
Cream white sugar with butter, oleo and brown sugar. Mix all ingredients. Drop with spoon on ungreased cookie sheet. Bake at 350° about 12 minutes until light brown. Makes about 4 dozen.
Heat oven to 350°. Grease and flour an 8-inch square pan. Sift flour, soda and spices into mixing bowl; set aside. In blender, put remaining ingredients; blend on high until smooth. Pour into dry mix; mix well. Pour into pan and bake for 20 to 30 minutes.
Mix all ingredients. Bake 35 minutes at 350°. Cool 10 minutes; remove from pan.
Pick over beans; wash thoroughly. Place in large kettle; add water. Cover. Bring to a boil; simmer 10 minutes. Remove from heat. Let stand, covered, 1 hour. Add ham bone, sliced onion, celery leaves and mustard. Cover. Simmer 1 1/2 to 2 hours or until beans are soft but unbroken. Melt butter in skillet; add chopped onion and carrots, cook 6 to 7 minutes, until beginning to brown, stirring constantly. Add with tomatoes, salt and pepper to beans. Cover. Simmer 20 to 25 minutes or until beans are partly broken and have slightly thickened the soup. Remove ham bone. Cut meat from bone and add to soup. Makes 6 to 8 servings.
Mix together potatoes, corn, tomatoes and water. Cook over medium heat until potatoes are tender. Over low heat, add milk and cheese and heat until cheese is melted. (You can add a dash of hot pepper sauce if you want a hotter soup.) Makes 2 quarts.
Melt oleo in a heavy skillet. Add chopped celery and onion. Cook until tender. Add broth, liquid smoke, rice and salt. Bring to a boil. Put in casserole dish and bake for 30 minutes at 350°. Can	be made a day ahead and refrigerated until ready to bake.
Crush crackers and add 1/2 cup sugar, nuts and dates. Beat egg whites until stiff. Add the sugar and baking powder and mix well. Fold this egg white mixture into the crackers, dates, etc. Add flavoring and pour into a buttered pie plate. Bake at 350° for 20 minutes.
Beat egg whites until foamy. Add sugar, a little at a time. In a separate bowl, mix crumbs, pecans (broken into pieces) and vanilla, a little at a time. Combine all these ingredients and place in pie pan. Bake at 350° for 25 minutes. Let cool, then top with Cool Whip. Refrigerate.
Mix all ingredients well and form into 1-inch balls. Place on cookie sheet with sides or on grate and broil turning once. Can be baked at 350° for 18 to 20 minutes. Makes 5 dozen.
Mix all ingredients in an 8 x 8 x 2-inch ungreased cake pan. Bake at 350° for 30 minutes. Frost immediately.
Mix dry ingredients. Add eggs, oil, carrots and vanilla. Beat until well combined. Stir in pineapple, coconut and nuts. Pour in a 13 x 9-inch baking pan. Bake at 350° for 50 to 60 minutes. Cool, frost and enjoy!
Mix cracker crumbs, powdered sugar and oleo. Press in bottom of 9 x 12-inch glass dish. Mix other ingredients and put on top of mixture. Chill.
In a 2-quart casserole, layer in order as listed. Bake covered 1 hour at 250°. (Slow cooker 5 to 6 hours.) Serves 6. Serve with green salad.
Put chocolate chips and oil in a bowl in the microwave for 1 1/2 minutes, then add peanut butter and mix well. Pour over cereal and nuts, stirring until coated.
Slice white part of leek. Cook with chopped onion in oil. Boil potatoes until soft and mushy. Drain potatoes. Place onion-leek mixture and cooked potatoes in food processor or blender and puree. Add chicken broth and reheat.
Layer 1 cup spaghetti sauce in bottom of pan. Cook shells according to package. Mix cheeses, bread crumbs, parsley and egg; then stuff into cooked shells. Layer stuffed shells in pan on top of sauce. Pour rest of sauce over shells and top with remaining cheese. Bake in preheated 400° oven for 25 minutes.
Mix cream cheese and peppermint flavor until blended. Gradually add powdered sugar and knead until no longer sticky. Divide into four equal portions. To each portion knead 1 drop of food color. Shape into 3/4 inch balls, then roll in sugar. Flatten balls with tines of a fork. Let mints dry at room temperature. Store tightly covered in the refrigerator up to 2 weeks with waxed paper between layers or cover tightly and freeze up to 2 months. Makes 6 to 7 dozen.
Mix pudding as directed. Combine cream cheese, sour cream, Cool Whip and confectioners sugar. Layer ingredients, beginning with Oreos, then pudding, then sour cream mixture and end with Oreos. Really cute with silk flowers stuck in the "dirt"!
Beat sugar, cheese and 1/2 pineapple, drained. Add Cool Whip, rest of pineapple and 1/4 cup juice; mix with spoon. Line spring-form pan with ladyfingers (sides and bottom). Pour mixture in pan and refrigerate.
Mix the brown sugar, mustard and flour. Slowly add vinegar, lemon juice, rind, water and raisins. Cook over low heat until it thickens to desirable consistency. Stir frequently.
Preheat oven to 400°. Thoroughly wash chicken, inside and out; pat dry. Place 2 teaspoons salt in chicken cavity. Add large pinch of rosemary to cavity. Salt and pepper chicken on all sides. Place in a bread loaf pan to which have been added the giblets. Roast 1 1/3 to 1 1/2 hours, uncovered.
Brown onion in butter; add ground beef. Cook until done, then mix all other ingredients with ground	beef and mix well. Pour into casserole dish. Spread cheese on top. Bake at 325° until cheese melts. Serves 8 to 10.
Put potato rounds on bottom of oblong dish and around sides. Bake at 400° for 10 minutes. Brown beef and drain. Place beef, broccoli and 1/2 the onion rings in dish.
Bring to a boil. Pour over cabbage. Let stand in the refrigerator 2 or 3 days. Will keep for weeks.
Combine chicken and salt in deep saucepan, in water to cover. Simmer until chicken is tender; drain, reserving stock. Bone chicken and cut in small pieces. Mix mayonnaise, soup, 1/2 cup of stock and curry powder; blend well. Place layer of chicken, green beans, water chestnuts and onion rings in greased casserole. Top with soup mixture. Bake, covered, at 350° for 45 minutes. Serves 6.
Season chicken with salt and pepper. In skillet, brown chicken in hot shortening. Add onions and garlic. Cook onions until brown but not burned. Add tomato juice and 1/2 cup chicken broth. Cover and simmer for 20 minutes. Add rice and remaining broth. Simmer and cover for 20 minutes. Add peas and pimento. Simmer for 5 minutes more or when the peas are done. Serves 6 people.
Put chicken in frying pan. Sprinkle Worcestershire sauce over it good. Put on high to start it cooking, then cover and simmer on medium heat until done.
Combine first 7 ingredients in bowl; mix well. Add enough broth for desired consistency. Spoon into buttered baking dish. Bake at 350° until golden brown. Yields 6 servings.
Mix all ingredients together and pour desired amount on hot griddle. Turn when bubbles cover the surface.
Wash and slice cucumbers; put in 1/2 cup salt (either canning salt or plain salt, not iodized) and water to cover cucumbers. Let stand 3 hours. Combine all remaining ingredients and bring to a boil. Drain cucumbers from salt mixture and place in vinegar solution. Bring to a boil again. Put in jars.
Drain pineapple. Save juice. Add water to juice to make 1 cup liquid, then bring to boiling. Dissolve jello in boiling liquid. Let cool. Gently stir in ginger ale, then chill until partially set. Blend in pineapple, cranberry sauce and marshmallows. Turn into a 2-quart casserole dish and chill until firm.
Cut beef across grain into thin slices. Combine 1 tablespoon cornstarch and 1 tablespoon soy sauce with sugar, ginger and garlic. Stir in beef. Let stand 15 minutes. Remove flowerets from broccoli; cut in half if large. Combine remaining cornstarch and soy sauce with 1 cup of water. Heat 1 tablespoon oil in wok or large skillet over high heat. Add meat and stir-fry 1 minute; remove. Heat remaining oil in same wok. Add broccoli, onion and carrot. Stir-fry 4 minutes. Stir in meat and soy sauce mixture; bring to a boil. Cook until sauce thickens. Grab your chopsticks and serve immediately.
Brown ground beef with taco seasoning. Dice lettuce, tomatoes and sliced onions. In pizza size pan, layer cream cheese, ground beef, taco sauce, lettuce, tomatoes, black olives and Cheddar cheese.
Preheat oven to 350°. Grease and flour a 13 x 9-inch cake pan. Mix first 3 ingredients. Spread into a pan. Batter will be thick. Beat remaining ingredients. Pour over batter. Bake for 35 minutes.
Cook together carrots, celery, onion, tomatoes and chicken broth. Add the remaining ingredients. Serve with Parmesan cheese.
Mix all ingredients except for cheese. Pour half of batter into well greased skillet. Put grated cheese on top of batter in skillet. Pour remainder of batter on top of cheese. Bake 25 minutes at 400°.
In a medium saucepan over high heat, bring water and bouillon to a boil. Add noodles, carrots and ginger root, reduce heat to low and simmer for 3 to 5 minutes or until noodles and carrots are barely tender. Add shrimp and green onions; simmer 2 minutes or until shrimp are heated through. Add spinach and simmer for 1 minute or until spinach is tender. Serve immediately.