HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat milk in large double boiler. While milk is heating, beat 8 eggs. Add 2 cups sugar and 4 tablespoons flour, already mixed together, to 1 cup of hot milk. Pour mixture in double boiler with rest of milk. Cook until thick, constantly stirring. Add 2 teaspoons vanilla. Do not let custard boil. Strain or blend in blender if desired. Let cool. Delicious served for dessert or used in recipes calling for custard base.
Mix together. Use 4 Tbsp. of mixture per 1 cup of hot water.
Soften butter to room temperature, beat in sugar and eggs. No need to cream sugar and butter, unless you are the kind that likes to revive the pleasure of making mud pies. Sprinkle in cornmeal, vanilla and vinegar, mix well. Pour into an unbaked pie shell (8 or 9 inch). Bake at 375° for 30 to 45 minutes or until filling is set.
Mix altogether; fry in 3 tablespoons of margarine in frying pan. Makes 6 to 9 patties.
Mix mayonnaise, lemon juice, salt and pepper. Toss with chicken, almonds and celery. Cover and refrigerate at least 3 hours. Serve on salad greens.
Melt butter. Add flour mixed with seasonings. Stir until well blended. Pour on milk gradually, while stirring constantly. Bring to boiling point. Boil for 2 minutes. Yield: 2/3 cup sauce. Temperature: Boiling. Time: 2 minutes.
Slowly brown meat in hot fat. Add the next 8 ingredients. Cover; cook slowly for 2 1/2 hours, or until tender. Remove meat and keep hot. Spoon dough (made from Bisquick and milk) into boiling liquid. Follow directions on Bisquick box. Serve with green beans.
Melt butter in a 9 x 13-inch pan. Pour graham cracker crumbs over melted butter. Sprinkle 1/2 cup coconut over cracker crumbs. Sprinkle chocolate chips over coconut, then add butterscotch chips over the chocolate chips. Sprinkle pecan pieces over the butterscotch. Pour milk over layers evenly. Cover with coconut. Bake at 350° for 20 to 25 minutes. Best cut when still hot.
Beat steak; roll in flour. Brown steak. Add remaining ingredients and cook over low heat until meat is tender.
Mix together cabbage, onion, pepper and carrot. Set aside. Mix together vinegar, sugar, mustard seed, celery seed, salt and turmeric and bring to a boil and pour over cabbage mixture. Store in refrigerator 24 hours before serving (will keep for a month). You can use sugar substitute rather than sugar.
Brown meat, drain fat, add seasoning mix. Prepare as directed on package. Press biscuits onto bottom and up the sides of a medium muffin pan. Fill with seasoned meat. Bake at 400 for 15 minutes. Sprinkle with cheese and bake 2-3 minutes.
Pie Crust: Combine flour and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, mixing with fork until pastry just holds together. Form dough into ball. Cover and refrigerate 30 minutes. On floured surface, roll pastry to 11 inches diameter. Ease pastry into 9-inch pie plate. Trim and flute edges. Pierce bottom with tines of fork. Bake at 400° until browned, about 10 to 12 minutes. Cool.
Cook pasta and drain well. Cut chicken in bite size pieces and saute in butter. Remove and add onion and garlic. Combine chicken, pasta, mushrooms, onion, soup and sour cream. Turn into large casserole dish. Sprinkle with Parmesan cheese. Cover with foil and bake in 300° oven for 20 minutes. Remove foil and continue to bake for an additional 20 minutes. Serves 8 to 10.
Cream shortening and sugars. Add eggs; beat well. Add fruit cocktail, raisins and nuts. Add sifted dry ingredients. Mix. Drop by spoon onto lightly greased cookie sheet. Bake at 350° until done and very lightly browned.
Cream shortening, butter and sugar together. Add eggs and vanilla and mix. Sift remaining dry ingredients together, then add to first mixture and mix well.
Cream oleo, sugar and eggs thoroughly. Add bananas. Sift flour, soda and salt. Add and blend well. Add nuts or wheat germ. Bake in a greased and floured loaf pan at 375° for 15 minutes. Reduce heat to 350° and bake 45 minutes longer.
Combine flour, salt and pepper. Toss with chicken nuggets. Brown chicken on all sides in margarine. Add remaining ingredients. Cover and simmer 10 minutes or until tender. Serve over yellow or white rice.
Mix hot sausage and cheese. Spread on muffins. Freeze, then wrap. Or bake at 350° for 15 minutes. Cut into fourths.
Prepare pork chops in Worcestershire sauce, salt and pepper to taste. Add garlic powder to each slice. Place on broiler pan. Put a pat of butter on each slice. Broil until tender.
Mix all ingredients together. Spread in ungreased 9 x 13-inch pan (shape into a loaf). Bake, uncovered, at 350° for 1 to 1 1/4 hours.
Cream together first 4 ingredients, add remaining ingredients and stir. Bake on ungreased cookie sheet about 10 minutes at 375°. Cookies will look soft when removed from oven.
Brown beef and onion; set aside. Layer Tater Tots, soup, vegetables and tomatoes. Add beef and onions on top. Bake at 350° for 30 to 35 minutes. Just before done, add cheese on top and return to oven until cheese melts.
Melt chocolate chips and 2 tablespoons Crisco in double boiler over boiling water. Add sweetened condensed milk, flour and the vanilla. Spread in 15 x 10 x 1-inch jelly roll pan which has been greased lined with wax paper and greased again. Bake at 325° for 8 minutes. Immediately turn chocolate base out onto a towel which has been sprinkled with confectioners sugar. Melt 1 cup butterscotch chips and 2 tablespoons in top of double boiler over boiling water. Spread over chocolate base and sprinkle with the 1/2 cup chopped walnuts. Roll up, starting with the 15-inch side. Wrap and store in refrigerator. To serve, cut in 1/4-inch slices. Makes about 5 dozen.
Place potatoes in a saucepan; cover with water. Bring to a boil and cook until tender; drain and cool. Peel and cube potatoes; place in a large bowl. Add dressing and toss to coat. Cover and chill for 2 hours. Add eggs, celery, onion, cucumber and green pepper; mix well.
Mix ingredients and roll on a floured surface. Cut. Place on a greased pan. Bake at 425° until brown. Makes 6 or 8 biscuits.
Melt butter and cheese together over very low heat, stirring often. Sift together powdered sugar and cocoa. Pour butter and cheese mixture over dry ingredients and beat well with a heavy-duty mixer. Add vanilla and nuts. Pour into buttered 10 x 15-inch pan and refrigerate. Makes 5 pounds.
Have butcher cut chicken breasts, thighs or wings or a combination across the bone. Marinate in teriyaki sauce for at least 1 hour. Bake at 400° until almost all liquid has cooked away, approximately 45 minutes to 1 hour. This sauce can be used for pork or beef.
Mix well the beef, crumbs, egg, onion, salt and 1/2 can of tomato sauce. Form into loaf and place in 9 x 13 dish. Combine remaining 1 1/2 cans of tomato sauce with remaining ingredients to form sauce. Bake loaf at 350° until done, basting often with sauce.
Drain green beans. Lay onion rings on top. Cover with mushroom soup and top with cheese. Place in oven for a few minutes.
Mix all ingredients except French bread together and simmer. Cut French bread in half lengthwise. Stuff with meat mixture. Wrap in foil and bake 40 minutes at 350°.
Melt butter; add bell pepper and onion. Add shrimp, soup. Ro-Tel tomatoes, salt, pepper and raw rice. Cover and bake at 350° for 1 to 1 1/2 hours.
Stir together flour, baking powder, salt and sugar. Set aside. Stir together cereal and milk. Let stand about 2 minutes. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Fill 12 greased 2 1/2-inch muffin cups (or use muffin liners). Bake at 400° for about 25 minutes or until golden brown. Serve warm or cold. Yield: 12 muffins.
Combine juice drained from pineapple with enough water to make 2 cups liquid. Heat to boiling. Pour over gelatins; stir until dissolved. Add salt. Cool until slightly thickened. Fold in remaining ingredients. Chill until firm.
Mix dry ingredients. Combine buttermilk, egg whites and oil. Add to dry ingredients. Stir in apples. Fill in greased muffin tins (or use papers) 1/3 full. Bake at 375° for 18 to 29 minutes.
Sift flour and sugar. Cut in margarine. Press into a 13 x 9-inch pan and bake at 350° for 20 to 25 minutes.
Combine all ingredients; pour into 1/2-cup freezer containers. Freeze fruit 8 hours. Place frozen fruit servings in lunch boxes. Fruit will thaw by lunchtime. Yields 11 servings.
Pour melted butter into small cookie sheet. Sprinkle graham cracker crumbs over the butter, then add coconut, butterscotch chips and chocolate chips. Dribble milk over pan and add nuts. Bake at 350° for 30 minutes. Cool and cut into squares.
Combine first 3 ingredients in a small mixing bowl. Stir in warm water. Cover with plastic wrap; pierce wrap 4 or 5 times with point of a sharp knife. Refrigerate 3 to 5 days.
Brown a slice or two of bacon. Slice up to give it flavor. Mix together and put on stove for 10 to 15 minutes on top of stove.
Mix first five ingredients. Beat eggs and milk; pour in preheated pan and bake in 425° oven and stir. Bake for 25 minutes.
Saute mushrooms in 3 tablespoons butter in large skillet. Remove from heat, stir in crabmeat, salt and pepper. Set aside. Melt 1/4 cup butter, add flour, stirring until smooth. Cook for 1 minute stirring constantly. Add cream and wine; cook over medium heat, stirring constantly until thick. Stir in lemon juice, salt and pepper. Add crabmeat mixture and artichokes. Spoon into a buttered 2-quart baking dish. Combine remaining ingredients and sprinkle over crab mixture. Bake, uncovered at 400° for 15 minutes or until lightly brown. Serve with toast points.
Crumble together powdered sugar and peanut butter; set aside. Cook pudding according to directions on box. Cool.
Mix milk with pudding; set aside. Crush Oreo cookies real fine and divide into two parts. Add cream cheese and Cool Whip to pudding and beat 2 minutes. Place 1/2 of crushed cookies into a 9 x 13 x 2-inch pan. Add whipped mixture and place remaining crushed cookies on top. Refrigerate several hours or overnight.
Combine shortening, boiling water, sugar and salt. Let cool. Dissolve yeast in lukewarm water. Beat egg and add to yeast mixture. Pour yeast mixture into shortening mixture. Add flour and mix thoroughly. Cover and let rise until doubled (approximately 1 hour). Punch dough down and knead. Roll out on a lightly floured surface until the dough is approximately 1/4-inch thick. Cut into triangular shapes approximately 1-inch. Dip each piece in melted butter. Drop into greased Bundt pan. Let rise approximately 1 hour in warm place. Bake at 350° for 30 to 35 minutes. Cool about 5 minutes. Turn out onto a plate.
Combine all ingredients in heavy saucepan, except peanuts. Cook until it forms a soft ball when dropped in cold water. Stir constantly to prevent scorching. Turn onto a buttered baking sheet or wax paper. When cool, cut into small squares.
Put ingredients in blender until smooth. Makes three 9 ounce servings, 185 calories each.
Mix all ingredients, except half of the cheese, and toss. Put other half of cheese on top.
Beat egg and milk with fork. Season chicken with salt and pepper. Then dip pieces in egg mixture and roll in cracker crumbs. Gently summersault chicken in broiler pan in which shortening previously has been melted. Broil until golden brown, about 5 minutes, basting if necessary. Broiling step is optional. Drain off any excess shortening.
Chop onion and saute lightly in butter. Mash up squash with fork. Combine onion and butter mixture with slightly beaten eggs. Add cream of chicken soup (undiluted), squash, cornbread, salt and pepper. Mix well and pour into greased casserole dish. Bake at 350° for 20 or 30 minutes.
Melt morsels over double boiler. Add noodles and nuts. Drop by teaspoons onto wax paper.
Mix together and put in microwave for 30 seconds. Take out and let cool, but not much.
Fry and crumble bacon. Mix all ingredients well. Place a spoonful of mixture on small breads. Put in broiler until tops start to turn brown.
Remove all fat and cut steaks into strips. In large plastic bag, combine 2 tablespoons flour and the salt; shake to mix. Add steak; shake to coat. In large skillet, melt butter over low heat. Add steak. Cook until brown over medium heat.
Prepare frosting in top of double boiler. Combine first 5 ingredients. Place over simmering water. Cook over low heat, stirring frequently until thick and creamy. Remove from over water. Cool slightly. Lay 3 graham crackers side by side on wax paper. Cover crackers with frosting. Repeat same step over. Reserve some of frosting for top and sides of cake. Chill for 1 hour. Your kids will love it.
Mix sugar, butter and milk together. Bring to a boil, stirring frequently. Remove from heat and add pudding mix and rolled oats. Mix together thoroughly. Cool 15 minutes. Drop dough by rounded teaspoonfuls onto waxed paper. Makes 5 dozen.
In a saucepan, melt butter or margarine; stir in regular chocolate pudding mix and add milk. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat. Beat in sifted confectioners sugar. Stir in vanilla. Add chopped nuts. Pour into buttered 10 x 6 x 1 1/2-inch baking dish. Garnish with walnut halves. Chill fudge before cutting. Makes 24 squares.
Melt butter in skillet. Stir in flour, paprika, salt and pepper. Stir until smooth. Slowly add cream and cook low until smooth. Gradually add cheese and Worcestershire sauce; stir until cheese is melted. Add crabmeat. Place mixture in a greased baking dish and cover with crumbs. Bake at 400° for 20 minutes. Makes 4 servings.
Brown beef, drain off excess fat. Add water, undrained tomatoes, onions, carrots, celery, barley, ketchup, bouillon, salt, basil and bay leaf. Bring to boil; reduce heat and simmer, covered, for 1 hour or until vegetables are tender. Season to taste with salt and pepper. Remove bay leaf. Makes 10 cups.
Sift together four, soda and salt. Mix in a separate bowl. Set aside. Mix margarine and sugar in another bowl. Add eggs and bananas to margarine and sugar mixture. Mix in dry ingredients. Add chocolate chips. Put in 2 loaf pans or 5 foil pans. Bake 1 hour at 350 for loaf pans and foil pans at 350 for 40-50 minutes.
Remove shells and veins from shrimp. Rinse. In a saucepan, combine beer, Tabasco sauce, salt, mustard, vinegar, onion slices, sugar and thyme. Bring to a boil and simmer about 1 minute. Add only enough cleaned shrimp as will be covered by the liquid mixture. Return to boiling and then simmer 2 to 5 minutes, depending on size. Remove shrimp and repeat cooking procedure. Remove from liquid. Cool both shrimp and liquid. Return shrimp to cooled liquid and marinate for several hours. Drain. Serve with wooden picks as hors d'oeuvres or appetizer. Yields approximately 2 dozen.
Cook the sugar, milk and butter to rolling boil. Cook 5 more minutes, stirring constantly. Remove from heat. Add the chocolate chips and vanilla. Beat until melted. Pour into buttered 9 x 12-inch pan.
In a microwave-safe baking dish with a lid, lay snapper flat and cover with all the ingredients; place pats of butter on each fillet. Cover and microwave 2 to 8 minutes, according to power of microwave.
Wash and clean chicken. Dip each piece of chicken into evaporated milk, then thoroughly coat with corn flake crumbs. Put on cookie sheet and bake in a preheated 350° oven until done, approximately 1 hour.
In a large mixing bowl, combine the cake mix, sour cream, eggs, 1/2 cup sugar, oil, coconut flavoring and milk; beat for 2 full minutes with an electric mixer. Grease and flour 2 loaf pans or a 9 x 13-inch pan; pour in batter. Bake in preheated 350° oven for 30 to 40 minutes or until it tests done; the cake will be very moist. Let cool; place on serving dish and serve with warm sauce.
Combine the first 7 ingredients. Put in greased baking dish. Melt the 1/2 stick butter and cool. Stir in the brown sugar, pecans and coconut. Sprinkle over the sweet potatoes. Bake at 350° for 35 minutes.
Slice potatoes (thin) and place in 13 x 9-inch pan. Cook butter, flour and milk until slightly thick. Add cheese, salt, pepper, paprika, cayenne, dry mustard and Worcestershire sauce and cook until heated through and thick. Pour over potatoes and cover with foil. Bake at 350° for 1 hour; remove foil after 1/2 hour.
Cook zucchini and reserve 1/3 cup liquid. Fry sausage and onions. Drain. Combine all ingredients and top with cracker crumbs and butter. Bake at 350° for 30 minutes.
Dissolve coffee in 1/2 cup water. Add to hot sugar water; bring to a boil. Put vanilla bean and vodka in milk jug and add sugar mixture. Set in fridge to age for a couple weeks.
Cook onion in 1 or 2 tablespoons oil until turns clear; some will brown. Put meat into onion and cook until meat is done. Drain. Add tomatoes, rice, beans, salt, pepper, chili powder and garlic powder. If seems a little dry, add a cup of water or as much water as needed for simmering. Simmer over low heat for about 30 minutes.
Combine apples, sugar, cinnamon, raisins, almonds, rum and bread crumbs. Let set 1 hour or overnight. When the filling is ready, coat each phyllo leaf with butter and stack. Work quickly, phyllo dries fast. Add the filling down the center. Bring in the sides and fold up, egg roll fashion. Brush with melted butter and bake at 350° for 25 minutes. Serve with ice cream.
Mix flour, baking powder, salt and sugar. Beat egg, add milk, then oil. Add to dry ingredients, stirring just until blended, leaving batter a little lumpy. Makes 10 to 12 medium pancakes.
Cream shortening and sifted sugar thoroughly. Add eggs, pumpkin and seasonings. Blend well. Sift flour and baking powder together. Stir in raisins and nuts. Add flour mixture and beat. Blend in lemon extract. Drop from teaspoon onto greased cookie sheet. Bake 15 minutes at 400°. Makes 36 cookies.
Dip fillets in milk. Combine crumbs, Parmesan and thyme. Coat fish with bread crumbs. Lay in single layer on greased, shallow baking pan. Drizzle with melted margarine. Bake in 450° oven for 10 minutes per inch of thickness of the fish, measured at the thickest part or until fish flakes easily with a fork.
Saute onion in oil until golden. Add egg and scramble mixture. Stir in rice, soy sauce and diced meat. Cook over low heat for 5 minutes. Serves four.
Wash and dry chicken. Make bread crumbs in blender (day old white bread without crust). Mix crumbs, cheese, salt and parsley. Spread mixture in shallow pan. Melt butter. Add garlic, mustard and Worcestershire sauce. Let cool. Preheat oven to 350°. Dip chicken in butter mixture, then roll in crumbs. Pat on coating with hands. Place chicken on large shallow baking sheet. Drizzle remainder of butter over chicken. Bake until golden brown, 1 to 1 1/4 hours, basting once or twice.
Mix dry ingredients separately. Combine milk and egg; stir in oil. Add liquid to dry ingredients. Stir only enough to mix. Pour in greased 8 x 8 x 2-inch pan. Bake at 400° for about 25 minutes.
Combine pumpkin, sugar, salt and spices; blend. Add eggs and milk. Mix thoroughly. Pour into 9-inch pastry-lined pie pan. Bake at 450° for 10 minutes, then at 325° for 50 minutes. Can be made with cooked squash or sweet potatoes.
Butter bottom of spring pan. Crush graham crackers and sprinkle on bottom of pan. Beat yolks, add sugar, cream cheese, sour cream, vanilla and flour. Beat egg whites until very stiff. Fold into mixture. Bake at 325° for 1 hour and 10 minutes, then leave oven door open with cake inside to cool for 1 1/2 hours. Yum! Yum!
Mix and press into a 9 x 13 x 2-inch pan. Bake at 350° for 7 minutes. Cool.
Combine wet ingredients in bowl. Melt chocolate and add. Mix well. Combine dry ingredients and add slowly to wet. Mix thoroughly each time. Add Snicker bars last. Bake at 350° for 35 to 40 minutes. Use 8-inch layer cake pans, lightly greased.
Put meal, salt, water and butter in pan and cook until thick. Beat eggs well. Add to milk and blend into meal mixture. Pour in baking dish. Bake 30 minutes in a 400° oven.
Dice tomatoes, onion and peppers. Mix all ingredients. Serve with chips. (Can leave peppers out or not use so many.)
Blend egg and gelatin in bottom of blender. Wait 1 minute, then add boiling water. Cover and blend until all gelatin is dissolved; add cottage cheese. Cover and blend until mixture is smooth; add milkshake mix, sweetener and skim milk. Cover and blend. Pour into 6 custard cups. Sprinkle with nutmeg. Refrigerate until set.
Place in layers in a 9 x 9-inch or 9 x 12-inch baking dish. Melt oleo in dish first. Then layer starting with graham cracker crumbs. Pour condensed milk over all. Do not stir. Bake at 350° for 30 minutes.
Boil cubed potatoes until tender; drain. Add mushroom soup, butter, milk and onion. In casserole dish, pour half of mixture. Top with cheese. Pour remaining mixture over cheese. Add another layer of cheese. Bake at 425° until cheese melts.
Place 1 to 1 1/2 inches water in 10-inch skillet. Add onion, lemon, parsley, bay leaf, salt and peppercorns. Heat to boiling; reduce heat. Arrange frozen fillets in single layer in skillet. Cover and simmer until fillets flake easily with fork, 4 to 6 minutes. Remove fillets; break into large pieces. Refrigerate until chilled, 30 to 60 minutes. Prepare Cucumber-Dill Sauce. Toss with fillet pieces. Refrigerate at least 1 hour before serving.
Preheat oven to 375°. Grease an 8 or 9-inch round cake or pie pan. Rinse blueberries with cold water and drain. Combine muffin mix, sour cream, milk and egg in medium bowl. Stir until ingredients are moistened. Spread half of batter into pan. Combine blueberries and preserves in small bowl. Spread half of blueberry mixture on top of batter. Spread remaining batter over blueberry layer. Spread remaining fruit on top, avoiding edges. Bake for 30 to 35 minutes for 8-inch pan, 25 to 30 minutes for 9-inch pan or until golden brown.
Wash chicken breasts; sprinkle with salt and pepper. Mix eggs and mustard together in small bowl. In separate bowl, combine cheese and flour; mix well. Dip chicken in egg mixture, then roll in cheese mixture until evenly coated. Lay chicken on waxed paper or foil for 10 minutes to allow coating to set. Saute chicken on both sides in hot oil for 15 to 20 minutes or until tender.
Put in covered roasting pan or cast-iron Dutch oven. Bake at 250° for 5 hours. (Don't peek!)
Stir together flour, sugar, baking powder and salt. Cut in butter until crumbly. Mix in eggs and milk. Knead dough gently on a lightly floured surface. Roll or pat dough into 1/2 inch thick rounds. Bake at 400° for 10 to 12 minutes.
Debone chicken; saute onions in small amount of oleo. Do not brown. Add soups and 1 can chicken broth. Mix well and add chicken and green chilies. Cook 5 minutes on low heat. Grease glass loaf pan with oleo; line bottom with tortillas. Pour alternate layers of sauce, cheese and tortillas. Finish with cheese on top. Bake at 350° for 30 to 35 minutes.
Combine first 4 ingredients. Add remaining ingredients. Pour into pastry lined 9-inch pie plate. Bake at 350° for about 40 minutes or until pie crust and crabmeat are golden brown.
Mix brown sugar, oleo and flour thoroughly. Save 1 cup for topping. To remaining mixture, add all other ingredients. Mix until damp. Pour into 13 x 9 x 2-inch greased pan and sprinkle dry mixture on top. Bake at 350° to 375° for 45 minutes. Cool slightly and serve. Serves 12.
Heat oven to 350°. Coat bottom of casserole with olive oil and 2 to 3 tablespoons of margarine. Place in oven until margarine melts. Bread cutlets with crumbs and arrange in casserole. Slice mushrooms and dice onion and spread over cutlets. Pour chicken broth over cutlets. Bake at 350° for 30 to 40 minutes (depending on thickness of cutlets). Lay slices of cheese over entire casserole and bake 10 minutes until cheese melts. Easy one-dish casserole that also freezes well.
Wash potatoes well and trim away any discolored spots or eyes. Slice thin and drop into a pot of cold, heavily salted water. Set over high heat and bring to a boil. Boil potatoes for 1 minute. Drain and rinse with cold water. Drain again and pat dry.