HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and melted butter. Add cornstarch and mix thoroughly. Add egg yolks, flavoring and salt. Add milk gradually. Set on heat in double boiler. Stir constantly until thick. Remove from heat and add 1/3 cup of coconut. Put in baked pie shell. Use egg whites for meringue. Sprinkle coconut on meringue and bake at 350° until brown. Makes one 9-inch or two small pies.
*Mash but do not add anything before measuring. Drain 1 1/4 cups liquid.
Put flour, pepper, garlic salt, parsley flakes and tarragon on chicken breasts. Saute breasts for a few minutes in oil to brown only. Place in casserole dish with scallions, sherry and butter. Bake 45 minutes to 1 hour at 325°. Baste twice during baking.
Combine garlic and water in a small saucepan. Bring to a boil. Cover, reduce heat and simmer 10 minutes or until soft; drain. Place garlic in a salad bowl; add salt. Mash into a paste, using the back of a spoon. Stir in vinegar and mustard with a wire whisk. Add olive oil in a slow, steady stream, beating with a whisk until blended. Add lettuce and gently toss. Sprinkle with cheese, pine nuts and pepper.
Melt together in microwave the butter and chips until smooth. Remove and add the milk and nuts. Pour into sprayed 9 x 13-inch pan. Chill until solid.
With mixer beat eggs to blend. Add cooking oil, sugar, and vanilla. Beat until thick and foamy. With spoon stir in zucchini and pineapple. Combine remaining ingredients, then gently stir into mixture until blended.
Drain pineapple and reserve juice to add to jello. Mix jello with boiling water and dissolve well. Add reserved juice with water to make 2 cups liquid, and mix with jello. Chill or set aside until liquid begins to thicken. Add softened cream cheese broken into small pieces to jello and mix with electric mixer on low speed until thoroughly mixed. Fold in drained pineapple and nuts. Pour into chilled glass dish and refrigerate until congealed well.
Soak bread in milk. Mix all the ingredients. Shape into balls and fry or bake until brown. Place in baking dish and cover with 1 can cream of mushroom soup and 3/4 can water. Bake at 350° for 45 minutes. Serve with rice.
First, grate lemon rind, not the white part. Add this to 1 cup water. When it starts to boil, add cornstarch. Stir until it thickens. Put the egg yolks in a small bowl with a little of the hot mixture and stir quickly, then add to the rest of mixture. Keep stirring; add juice and butter. Pour into baked pie shell and let cool. Beat egg whites with 6 tablespoons sugar and use as topping.
Preheat oven to 325°. Mix together all ingredients except butter. Melt butter. Mix and pour into greased pan. Bake 20 to 25 minutes. While still warm, cut.
Have hog head thoroughly clean; cover with water in a large pot. Bring to a boil; cook until meat will fall off bone. Remove from the water; let cool until can be handled with hands. Pick all the meat off the bones; discard bones. Grind the meat with coarse blade, with a little of the fat. Add black and red peppers, sage, salt and vinegar to taste. Add green onions and chopped dried red pepper may be used for color. Work well with hands, adding just a little of the liquid the head was boiled in. Pour into a large crock bowl; cover with a plate and weigh it down with a smoothing iron.
Wash zucchini and slice. Saute zucchini and onion in butter; drain. Set aside. Brown about 1 pound of hamburger; drain off grease. Place zucchini and onion in baking dish. Then hamburger over that. Pour sauce on top of this. Sprinkle cheese over top. Bake at 350° until cheese melts, about 20 minutes.
Mix well. Cover and chill 1 hour. Shape into strawberries. Roll in red colored sugar. Dip ends in green colored sugar.
Sift first 4 ingredients together in a bowl. In #8 iron skillet, melt next 3 ingredients. In skillet, arrange peach slices in sunburst, maraschino cherries and pecans. In a bowl, blend the next 2 ingredients. Add eggs, one at a time, and then vanilla. Beat alternately with sifted flour mixture and the buttermilk. Put batter over peach mixture and bake at 350° for 45 minutes.
Brown hamburger meat. Melt milk and cheese in crock-pot, stirring occasionally. When melted, put in hamburger meat and picante sauce. Serve with chips. This recipe will serve 4 people.
Blend together pumpkin, egg, salad oil and sugar. Sift and add to pumpkin mixture the baking powder, flour, cinnamon and salt. Dissolve soda in milk and add to mixture. Stir in chips, nuts and vanilla. Drop by teaspoonfuls on lightly greased cookie sheets. Bake at 370° for 10 to 12 minutes.
In a small saucepan heat plum jelly and chilli sauce until jelly is melted. Stir constantly.
Grease a 9-inch pie pan. Heat oven to 400°. Sprinkle vegetables	in pan; top with cheese. Beat remaining ingredients until smooth; pour over the vegetables. Bake until knife inserted in	center	comes out clean, at	400° for 35 to 45 minutes.
CRUSH chocolate sandwich cookies in large sealable plastic bag with rolling pin or food processor. POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in 1/2 each of the whipped topping and crushed cookies. Spoon into 13 X 9 inch dish; sprinkle with remaining crushed cookies. REFRIGERATE 1 hour or until ready to serve. DECORATE remaining cookies with assorted icings to resemble tombstones; stand up in top of dessert. Add candies. Drop remaining whipped topping by spoonfuls onto dessert to resemble ghosts. Store leftover dessert in refrigerator.
Cream shortening, sugar and eggs. Mix dry ingredients, adding only enough to make a stiff dough. Drop onto greased tin, 1 inch apart. Bake for 10 to 12 minutes at 350°. Makes 4 dozen.
Mix all together and bake at 350° for 25 minutes. Let cool. Makes 3 layers.
Drain beans some and combine all ingredients together in a large casserole or baking dish, topping with the bacon strips. Bake 1 hour at 350°, covered. Remove cover and bake 15 minutes longer.
Mix and put in casserole. Bake at 325° for about 50 minutes.
Cook each pudding separately using 2 cups fruit juice for each pudding (total of 4 cups; may add orange juice if you don't have enough juice to total 4 cups). Cool pudding. Add fruit. If you use bananas, add just before serving. Let stand several hours or overnight.
Combine all ingredients. Store in an airtight container in cool place. Yields 1 1/4 cups dry mix.
Saute onion, celery and garlic in butter or olive oil in a large skillet until vegetables are tender. Add spaghetti sauce; rinse jar with 1/2 c. water and add to sauce mixture. Stir in worcestershire sauce and shrimp. Cover and cook over medium heat 6 to 8 minutes. Cook fettuccine according to package directions. Drain and place on a serving dish; spoon shrimp sauce over fettuccine. Serve immediately.
Cook, drain and mash potatoes. Melt butter; add sugar and cinnamon. Add slightly beaten eggs to milk. Mix all ingredients well and bake in a greased casserole dish at 400° for 30 minutes. Top with marshmallows and put back in oven until melted. Serve.
Let cheese soften at room temperature. Add mayonnaise and blend with fork or rotary beater until mixture is smooth and fluffy. Beat in lemon juice. Add celery and chicken; toss lightly. Chill before spreading. Yields 3 cups.
Beat all ingredients together. Heat pan or greased iron until hot. Fill irons for sticks 1/2 full. Bake at 450° for about 10 minutes, or until done.
Pick shells from crab meat. Place all ingredients in large bowl and toss lightly but thoroughly; do not break crab lumps. Form into 10 patties. You can make them smaller. Fry in deep fat at 360° until golden brown, about 8 minutes. I also like to broil them.
Heat everything together until just before it boils; remove from heat. Pour into jars and put on lids and rings. Turn jars upside down so they will be sure to seal. This is a concentrate so when you're ready to use it, add enough ice and water to make almost a gallon of iced tea, depending how strong you like it. You can easily double the recipe.
Cream shortening, sugar and egg together. Add vanilla, peanut butter and flour. Mix together well. Roll into small balls. Cook in mini muffin pans at 350° for 10 minutes. When done, place a miniature Reese's peanut butter cup in the center. Let cool before you remove from pan. Will make about 3 dozen.
Heat oven to 375°. Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combine flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Makes about 5 dozen.
Melt butter. Add pepper, onion and garlic; cook, but don't brown. Blend in flour, curry, salt and sugar. Add broth and milk; cook to thicken. Add cut up chicken and 1 cup coconut. Heat all together and serve over steamed rice.
Mix Jell-O as directed. Pour into dish and chill to set. Drain pineapple juice into cup. Fill with water to make 1 cup liquid. Beat egg. Add sugar, flour and the 1 cup of juice mixture. Cook in double boiler to form custard. Cool.
Combine flour, pepper and salt on a large piece of wax paper. Dredge beef cubes well on all sides with flour mixture. Reserve flour for thicker gravy. Brown meat in oil in large Dutch oven, working in batches if necessary. Remove meat. Saute onions, green peppers, celery and garlic in pan drippings for 10 minutes. Add carrots, potatoes, turnip, rutabaga, beef broth, red-pepper seasoning, marjoram and savory. Bring to a boil; add meat. Cover and simmer for 1 1/2 hours or until meat is tender, adding broth to mixture if it becomes too dry.
Mix yeast in water (warm). Melt butter and cream with sugar and eggs with mixer. Add flour. Bake in greased muffin tins at 350° for 15 minutes. May be stored in refrigerator several days before using.
About 1 1/2 hours before serving: Dice carrots, celery and onion. Cut potatoes into 1/2-inch pieces; mince garlic. In a 5-quart Dutch oven over medium-high heat, in hot olive or salad oil, cook carrots, celery and onion until tender, stirring occasionally. Add garlic and cook, stirring, just until garlic begins to brown.
Melt butter in glass baking dish; set aside. Sift baking powder, flour and sugar in a bowl. Add milk and mix well. Pour this in baking dish with butter, then add peaches. The batter will rise to cover peaches. Bake at 300° until golden brown.
In a skillet with 3/4-inch hot oil, fry the tortilla pieces in batches until golden. This will happen fast, so have tongs ready. Drain on paper towels. Spread the pieces in a shallow baking pan or pie tin. Top each with cheese and salsa. Put them under the broiler until cheese is melted. Makes a great snack. Excellent with a bowl of good soup. As an appetizer, top the crisp tortillas with only the cheese and dip them in the salsa.
Layer in the following manner: Spread a can of bean dip over the bottom of a glass pie plate. Add a pint of sour cream. Add green onions, tomatoes and olives in layers. Top with shredded cheese. Serve with taco chips.
Brown ground beef; drain. Add mixed vegetables and undiluted soup. Put grated cheese on top. Top with crumbled Tater Tots. Heat in oven until Tater Tots are done.
Soak peas overnight and rinse. Cover with water and cook 30 minutes. Drain; cover with water and cook 30 minutes more or until tender as you like it. Drain well. Mix with remaining ingredients and chill overnight. Serves 4.
Combine first 6 ingredients in a saucepan. Bring to a boil, stirring to dissolve vinegar. Let cool. Drain vegetables and combine. Stir in the vegetable mixture; cover and place in refrigerator 12 hours prior to serving or overnight. Stir occasionally.
Mix with pastry blender. Cut margarine into cake mix until crumbly and about the consistency of corn meal. Grease square baking dish and pour in apples from the can. Top with cake mix and margarine mixture. (Nuts can be sprinkled on top.) Bake at 350° for 30 to 40 minutes. Serve warm with Cool Whip or ice cream. Easy. Serves 4 (can be readily doubled).
Mix above ingredients together and put in an ungreased 9 x 13-inch pan. Bake at 350° for 30 minutes or until brown. Cut in squares.
Mix pineapple, sugar and cornstarch. Put in casserole. Top with crackers, cheese and margarine. Bake at 350° for 40 minutes. Use with meal or as dessert.
Combine all ingredients. Mix well and spoon into greased muffin tins, 3/4 full. Bake at 350° approximately 20 minutes. Ice with cream cheese frosting.
Melt margarine and blend into cake mix in bowl. Pat mixture into lightly greased 9 x 13-inch pan. Cut up peaches and spread over the cake mixture. Mix 1 pint sour cream and 1 beaten egg. Mix sour cream and beaten egg; pour over peaches. Sprinkle with cinnamon and sugar. Bake at 350° for 20 minutes. Refrigerate after cool.
Cream butter and sugar together. Add flour, beaten eggs, juice and grated lemon rind. Pour mixture into unbaked pastry shell and cook in preheated 325° oven for about 45 minutes or until filling is set.
Cream together oil, sugar, eggs and vanilla. Add remaining ingredients and mix well. Pour into 3 cake pans and bake at 350° for 20 to 25 minutes.
Combine ingredients in mixing bowl. Slice pork butt in strips, about 1 1/2-inches wide. Marinate pork for at least 3 hours in sauce, turning frequently. Drain pork and place on rack and bake in hot oven at 400° for 60 minutes, basting and turning every 15 minutes to brown evenly. Slice into 1/4-inch thickness and serve with hot mustard and soy sauce.
Mix together and pour into unbaked pie shell. Sprinkle with apple pie spice. Bake at 350° for 50 minutes.
Mix and bake at 350° for 45 minutes in Bundt pan. Cool. Put on plate.
Lay graham crackers on cookie sheet. Blend melted margarine, sugar, egg and milk and bring to boil. Add coconut, chopped pecans and graham cracker crumbs. Mix well. Spread over crackers and place another cracker on top to make sandwiches.
After mixing well, pour into greased and floured loaf pans, Bundt pans or coffee cans. Bake at 350° until done.
Line bananas and wafers in bowl. Mix pudding in milk, add sour cream. Do not let it get real thick. Pour over wafers and bananas. Cover with whipped topping. Refrigerate until ready to serve.
Mix all ingredients in a small bowl with an electric mixer. You can successfully cut to half the sugar with good results.
Mix cake mix and water together until batter is smooth, about 3 minutes. Lightly spray bottom and sides of 2 (9-inch) round pie pans with nonfat vegetable oil. Using a spatula, spread batter to coat bottom and sides of pans. Bake at 350° for 12 to 15 minutes.
Place the grating disc in food processor. Grate both cheeses. Set aside. Place slicing disc in food processor. Slice green onions (use light pressure so very thin). Set aside. Place metal blade in food processor. Place beans, taco mix and green chiles in work bowl. Process until thoroughly mixed. Scrape sides of the bowl. Using cutting board and knife, cut the tomatoes and slice the avocados.
Preheat oven to 350°. Combine all ingredients and mix thoroughly. Shape into loaf. Place in a loaf casserole dish or baking pan. Top with topping. Bake 1 hour and 10 minutes. Drain off fat. Let stand 5 minutes before slicing.
Spread each tortilla with 2 tablespoons peanut butter. Spread 1 tablespoon preserves across one end of each tortilla. Roll up. Heat oil (1-inch deep) in a 10-inch skillet to 350°. Fry 2 to 3 roll-ups at a time, seam side down, until golden brown. Turn once, about 1 1/2 minutes. Drain; sprinkle with powdered sugar. Serve warm with ice cream. Makes approximately 10 servings.
Mix flour, pecans, brown sugar and margarine. Press into a 9 x 13-inch buttered pan. Bake 15 minutes at 400° (glass pan 375°). Cool completely and then refrigerate to get cold. Soften cream cheese. Add powdered sugar and vanilla. Mix. Prepare Dream Whip according to directions on package. Blend cream mixture with Dream Whip and pour over crust. Chill. Lightly spoon pie filling over pie. Chill at least 12 hours.
Cook grits soupy and cook for about 20 minutes. Combine other ingredients. (Add enough milk to make mixture soft.) Pour into casserole dish and bake at 350° for 30 minutes. Serves 6 people. (Very good with fish.)
Cook and stir ground beef in skillet until light brown; drain. Sprinkle beef with flour and salt. Stir in green pepper, onion, parsley, pepper, pepper sauce, garlic and thyme. Cook and stir over low heat until onion is tender, about 5 minutes. Stir water and tomatoes (with liquid) into beef mixture. Break up tomatoes with fork.
Mix pudding with milk according to package directions. Add vanilla and cream cheese and blend well. Fold in Cool Whip. Place 1/3 of cookie crumbs in pan. Top with half of pudding. Sprinkle another third of crumbs, then add layer of pudding. Top with remaining crumbs. Refrigerate.
Combine bread crumbs, salt and pepper. Dredge turkey breast slices with crumb mixture. Heat oil and butter in a skillet large enough to hold turkey slices in 1 layer. Add garlic. Add turkey. Cook about 3 minutes or until brown and cooked.
Combine sugar and cornstarch. Set aside. Measure and combine remaining 6 ingredients. Stir until it boils and then add sugar and cornstarch. Use 4 egg whites for meringue. Add 2 tablespoons sugar for each egg white and a pinch of cream of tartar.
Heat oven to 375°. In a 10-inch skillet, saute zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir in vegetable mixture.
Cream butter; slowly beat in sugar and salt. Add eggs, one at a time; beat briskly. Blend entire mixture. Pour into shell. Bake 10 minutes at 450°; reduce heat to 350° and bake 30 minutes.
Combine egg substitute and milk; stir in oatmeal, onion, parsley, salt, sage and pepper. Add ground beef. Mix well. Pat into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 1 1/4 hours. Spoon off excess fat. Combine catsup, brown sugar and dry mustard. Spread over meat loaf. Return to oven for 10 minutes. Makes 6 servings.
Thaw dough and let rise. Spray 9 x 13-inch pan with nonstick spray. Punch dough down. On lightly floured surface, roll out dough to 12 x 15 inches. Melt margarine over low heat. Add brown sugar and cinnamon. Stir well and add nuts. Spread mixture over dough. Start with 15-inch side and roll up. Pinch edge to seal. Cut into 1-inch pieces. Place in pan. Excess brown sugar mixture may be poured on top of each roll. Let rise in warm place approximately 30 minutes. Preheat oven to 375°. Bakes 20 to 30 minutes. Cool on rack.
Mix all ingredients, adding crabmeat last. Put in baking dish and sprinkle with paprika. Bake at 350° for 30 minutes.
Wash chicken and pat dry. Mix next four ingredients. Place chicken in an ovenproof dish. Pour mixture over. Bake at 350° for 45 minutes or until chicken is browned. Serve with noodles or rice.
Place water, syrup, sugar, cream of tartar and salt in a saucepan. Stir over heat until the sugar is completely dissolved. Put egg white in bowl. Turn speed control to highest number and beat until frothy, about 1/2 minute. Pour the hot syrup gradually into the bowl in a fine stream, 1 1/2 to 2 minutes. Add vanilla and continue whipping 5 1/2 or 6 minutes or until icing loses its shiny appearance and will stand in stiff peaks, approximately 8 to 9 minutes mixing time. Makes frosting for tops and sides of two 8-inch layers. This makes a soft icing.
Shred the cabbage. Sprinkle generously with salt; cover with water. Let stand several hours. Drain water; add next 5 ingredients. Mix well; let stand several more hours. Drain again; refrigerate until ready to serve. Just before serving, add carrots and mayonnaise. Serves 8 to 12.
The night before, mix together vinegar, salad oil, sugar and flavoring packets from Top Ramen. Mix well and refrigerate. Shake anytime you open the door. Shred together in large bowl cabbages and carrot. Add onions. Place in refrigerator to cool (a big time saver tip is to use one 16-ounce package cole slaw mix in place of cabbage and carrot). In a small bowl place almonds, sunflower seeds and Top Ramen noodles (broken up). When ready to serve, toss all together.
Dissolve gelatin in boiling water. Cool slightly. Add cranberry sauce and mix well. Cool a little more. Add nuts and sour cream. Blend, but not completely, so that sour cream is streaked.
Parboil cabbage leaves. Brown ground beef and chopped onions in 2 tablespoons of the butter. Add salt and pepper, half the tomato paste and cinnamon. Add water and rice; simmer until rice is partially done. Stuff cabbage leaves as follows: Remove thick stem portions. Cut large leaves in half. Place 2 tablespoons of filling on underside of leaf. Starting at base, fold over and fold in sides, rolling tightly toward point. Cover bottom of a greased casserole with cabbage leaves. Place rolls in layers; cover with inverted plate. Add remaining tomato paste diluted with enough boiling water to cover rim of plate. Dot with remaining butter. Cover and simmer for 2 hours or until done. Serve with lemon slices. Serves 6.
Mix Raisin Bran, sugar, flour, soda, spice and salt in a very large bowl. Add eggs, shortening, vanilla and buttermilk. Mix well. Store in a covered container in refrigerator and use as desired.
Heat oven to 350°. In medium bowl, combine cold water and cornstarch. Stir in pie filling; blend well. Spread evenly on bottom of ungreased 9-inch square baking pan. Set aside. In medium bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with spoon or wire whisk until batter is smooth and well blended. Pour evenly over cherries. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm.
Preheat oven to 375°. Combine first 5 ingredients in food processor. Set aside 2/3 cup of mixture for topping. Dip zucchini in two egg whites; coat with mixture and place on baking sheets sprayed with olive oil. Bake for 12 to 15 minutes.
Measure sugar, eggs and vanilla into a large bowl. Melt chocolate and shortening in top of double boiler. Add to other ingredients. Beat at high speed for 4 minutes. Stop beating and add nuts. Beat at same speed for 1 minute. Drop by spoon on cookie sheet.
Shape sausage into balls; cook until done and drain well on paper towel. Pour off grease; return to skillet. Add remaining ingredients except pineapple. Simmer, covered, 10 minutes. Just before serving, stick each ball with pineapple on toothpick.
Mix together hot dogs, eggs, cheese, olives and onion. Add mayonnaise and chili sauce. Spread the mixture amply on 18 hot dog buns. Wrap each in foil and freeze. When ready to use, bake at 350° for 15 minutes.
Beat eggs, sugar and flour. Add corn, salt and milk. Pour into buttered casserole. Bake at 300° for 50 minutes.
Put ingredients in large pan and add enough flour to make a rather thick batter. Be sure it isn't too hot for the yeast. Beat well with electric mixer. It makes a finer texture. Let rise for about an hour away from drafts or until light. Stiffen with enough white flour to make a soft dough. Let rise for an hour.
Season beef roast to taste with garlic salt and pepper. Place roast on a sheet of aluminum foil large enough to completely wrap it. On top of roast, sprinkle soup mix. On top of this, spread evenly the mushroom soup. Wrap and fold the foil to seal around the roast. Place in a pan and bake in slow oven, about 250°, for 8 to 10 hours. Potatoes and carrots may be added around the roast before it is wrapped and sealed.
Mix all ingredients together except powdered sugar. Do not use mixer. Roll into little balls and then flatten out. Bake for 10 minutes on 350°. Let cool to harden. Shake in bowl of powdered sugar.
Follow directions on soup can. Add Cheez Whiz and half and half. Heat, stirring constantly, until Cheez Whiz is melted. Add frozen broccoli; cook over low heat for approximately 10 minutes, stirring constantly.
Combine first 6 ingredients; mix well. Cover and chill overnight. Stir in vodka just before serving. Serve over crushed ice. Yields 15 1/2 cups.
In saucepan, combine the vinegar, oil, onion, garlic, 1 teaspoon salt, sugar, basil, oregano and 1/4 teaspoon pepper. Bring to boiling. Simmer, uncovered, 10 minutes.