HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Combine 3/4 cup sugar, cornstarch and salt in a medium saucepan.	Gradually stir in milk and cook over medium heat, stirring constantly, until mixture is thickened. Beat egg yolks until thick and pale. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat 5 minutes, stirring constantly. Remove from heat and stir in 1 cup coconut, butter and 1 teaspoon vanilla. Spoon into pastry shell.	Beat egg whites, cream of tartar and 1/2 teaspoon vanilla at high speed with a mixer until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating mixture until stiff peaks form and sugar dissolves. Spread over hot filling, sealing to edge of pastry. Sprinkle with remaining coconut and bake at 325° for 25 to 28 minutes or until golden. Cool on a wire rack and chill 1 hour before serving.
Combine flour, brown sugar, margarine and nuts. Put on pizza pan and bake at 300° until golden brown. Soften cream cheese to room temperature, then add Cool Whip and remaining sugar. Mix well and spread on crust. Mix strawberries and glaze and spread on top.
Drain pineapple. Heat juice; mix with jello. Set aside to cool. Mix Cool Whip and buttermilk, adding cooled jello and then drained pineapple.
Mix pudding and pineapple with Cool Whip. Mix with marshmallows and pecans. Chill.
Heat cast-iron skillet and then gently pour cooking oil in pan until pan is half full. Oil is hot when you can drop a crumb of batter into hot oil and it floats back to top of oil beginning to fry.
Cream the margarine and brown sugar for 3 minutes. Add the egg yolk, flour and vanilla. Put in jelly roll pan; bake on lowest shelf in oven at 350° for 15 to 20 minutes. Break up the chocolate bars; put on crust, then melt and spread.
Preheat oven to 350°. Put first 6 ingredients in bowl and mix with electric mixer. Pour mixture into 2 unbaked pie shells and bake 35 to 40 minutes or until top of pie has puffed up like a souffle. The center will still be shaky when pie is removed from oven. Don't overbake.
Mix corn, soup, cheese, onion and sour cream together. Spread crushed crackers on top. Sprinkle melted oleo over crackers. Cover with slivered almonds and bake at 350° for 30 minutes in a 9 x 13-inch pan.
Brown ground beef in small amount of fat and salt and pepper to taste. Drain excess fat. Line bottom of casserole dish with spuds, salt to taste and several pats of butter. Add carrots. Follow with layer of rice and onion. Add peas. For layer six, add ground beef.
Place pork loin, fat side up, on rack in roasting pan. Bake in preheated 325° oven for 1 hour and 30 minutes. Saute onion in butter in saucepan until soft. Stir in remaining ingredients; cook, stirring constantly, until thick. Brush over pork loins; bake for 1 hour longer, brushing every 15 minutes with onion mixture.
Combine scalded milk, shortening, sugar and salt; cool to lukewarm. Soften yeast in lukewarm water. Stir and combine with cooled milk mixture. Add egg and about half the flour; beat well. Add enough remaining flour to make a soft dough; mix thoroughly.
In large pot on low heat, cook vinegar and sugar. Add pickling spices. Be sure to stir so sugar won't stick to the pan. After sugar dissolves, you may turn heat up so it will begin boiling. After it starts boiling, reduce heat. Cook at least 2 or 2 1/2 hours real slow. Put in jars and seal. (Do not overcook.)
Sprinkle meat on bottom of pie crust then cover with grated cheese. Beat eggs slightly, add milk and salt and mix. Pour over meat and cheese. Bake for 15 minutes at 425 degrees. Reduce oven temperature to 300 degrees and bake 30 minutes or until knife inserted 1 inch from edge comes out clean. Let stand 5-10 minutes before cutting. Serves 6.
Cream sugar, eggs, oil and vanilla. Sift dry ingredients. Add to creamed mixture. Stir in pineapple and nuts. Fold in zucchini squash. Bake in 2 (9-inch) loaf pans at 350° for 1 hour. Test with cake tester for doneness.
Cream sugar, oil and eggs. Add apples, nuts (if using), baking soda, vanilla, salt, cinnamon and flour. Stir until well blended. Pour into paper-lined cupcake tins. Bake at 350° for 25 to 30 minutes or until done.
Beat eggs until foamy, gradually beat in oil and sugar. Add zucchini and cinnamon; mix well. Gradually blend in flour, mixing well after each addition. Fold in nuts. Pour into greased 3-quart Bundt pan. Bake 1 hour at 350°.
Peel and cut up potatoes into French fries. Put in Tupperware bowl. Add olive oil and salt and pepper to taste. Put top on bowl and shake until potatoes are seasoned. Spray cookie sheet with vegetable cooking spray. Arrange potatoes on cookie sheet so they're not overlapping. Bake 30 to 40 minutes in a 400° oven (turn once while baking). These are a low fat alternative to fried potatoes--They're even better!
Fill well-greased 8 x 8 x 2-inch pan with thinly sliced apples which have been washed, peeled and cored. Mix together the remaining ingredients until it is the consistency of coarse corn meal, using a fork or pastry blender. Put the brown sugar crust on top of sliced apples to form a crust. There isn't any bottom crust. Bake in moderate oven at 325° for 50 minutes. It's delicious topped with whipped cream or ice cream.
Mix sugar and butter until creamy. Add eggs and beat until smooth. Add milk and vanilla. Then sift flour, baking powder and salt together. Add to creamed mixture, stirring well. Add mashed bananas and nuts. Stir until thoroughly mixed. Bake in greased 9 x 9-inch pan in preheated oven at 350° for 60 minutes or until toothpick comes out clean.
Place nacho chips in the bottom of a 13 x 9 x 2-inch baking dish. Cover nacho chips with hamburger meat then refried beans. Sprinkle with grated cheese. Bake in a 350° preheated oven until cheese is melted. When removed from oven, add in layers the guacamole, sour cream, shredded lettuce, chopped tomatoes and onion. Then serve!
Drain pineapple; mix with cream cheese. Add salt. If you prefer a different kind of taste, try adding a tablespoon of minced onion, bacon bits or green chopped onions. Roll into ball, then roll in nuts. Refrigerate overnight. Serve with crackers or celery and carrots.
Combine pudding and milk. Beat until thick, then fold in dairy topping. In 9 x 13-inch dish, put layer of graham crackers, then a layer of mix, then another layer of crackers, then another layer of mix, then top with graham crackers.
Blend shortening into flour. Add beaten egg to milk and mix. Add to flour which has been mixed with other dry ingredients. Knead 15 times. Roll to 1/2-inch. Cut out biscuits and bake at 425° for 10 to 14 minutes. May be kept in refrigerator 1 to 3 hours before baking or may be frozen and used as needed.
Mix flour, sugar and lard until crumbling. Put 1/2 crumbs over bottom of 9 to 10-inch pan. Save the rest for top. Add 1 cup boiling water to scant 1 cup or 3/4 cup of baking molasses. Then add baking soda. Stir until foamy and then pour into pie crust pan. Add remaining 1/2 of crumbs to top. Bake at 400° for about 1/2 hour, then bake at 350° for another 1/2 hour.
Put all ingredients except sugars in a heavy saucepan; bring to a boil.	Quickly add sugar. When mixture returns to a boil, cook for 1 minute.	Skim foam. Ladle into hot jars. Adjust lids. Process in boiling water bath for 10 minutes. Yield: About 3 pints.
Combine milk and flour; cook, stirring until thick. Cool completely. Combine shortening and sugar; beat until smooth. Add to creamed mixture. Add salt and vanilla; beat well. Beat for 5 minutes more for a whipped cream consistency.
You will need 1/2 slice bacon, small slice hot pepper (or what you prefer) and wooden toothpicks. Take 1 side of breast, lay on 1/2 slice bacon. Put piece of pepper and roll and secure with toothpick. Just before you are ready to use, mix garlic powder and soy sauce. It only takes a small amount in a plastic bag; add rolled dove breasts and marinate until either your barbecue or your broiler is hot. If in broiler, use a pan. Cook until bacon is completely cooked; turn once. You won't believe how good!
Mix powdered sugar, cream cheese and oleo. After this is mixed well, add Cool Whip, then spread it on cake bits in a large oblong dish. Combine berries and glaze. Cover cake with berries and glaze mixture. Serve. Ideal for ladies meetings.
Boil ingredients. Slice cucumbers; pack in jars with 1 head dill to each jar. Pour syrup over cucumbers and seal. Process for 5 minutes in hot water bath.
Rinse shrimp and pat dry. Melt oleo in large skillet. Stir in next 5 ingredients. Bring to boil over medium heat. Stir in shrimp. Cook 5 minutes or until shrimp are pink, stirring occasionally. Stir in parsley. Serve hot.
Spread carrots (cut lengthwise into strips) in shallow baking pan. Mix water, onion, horseradish, mayonnaise, salt and pepper. Pour over carrots. Top with bread (or crackers) crumbs mixed with melted butter. Bake in quick-moderate oven (375°) for 15 to 20 minutes. Makes 6 servings.
Heat oven to 350°. Grease 13 x 9-inch pan. Mix sugars and margarine in large bowl until well blended. Stir in flour, oats, peanut butter, baking soda, vanilla, salt and egg. Spread in pan. Bake 15 to 20 minutes or until golden brown at 350°. Immediately sprinkle with chocolate chips. Cool 5 minutes. Spread chocolate evenly. Drizzle with Easy Glaze. Cut in 2-inch squares.
Cream oleo; add sugar. Beat in eggs, one at a time. Sift dry ingredients together; add alternately with buttermilk. Add vanilla, bananas and nuts. Bake in loaf pans (2 big pans or 4 small loaf pans). Bake at 350°. When cake is done, cake will turn loose from sides of pans.
Brown meat, onion and celery. Add all items, except cabbage. Cook 15 minutes. Add cabbage. Simmer until cabbage is tender.
Mix all ingredients together and roll into balls. Bake at 350° for 10 to 12 minutes.
Blend margarine and sugars. Stir in eggs and vanilla. Mix in oatmeal and flakes. Sift flour with soda and baking powder and combine thoroughly with oatmeal mixture. Stir in vanilla. Drop by tablespoonful onto ungreased cookie sheet. Keep cookies well separated. Bake at 350° for 10 to 12 minutes. Makes 6 dozen.
Mix squash and onions together. Sprinkle salt over mixture and let stand 1 hour. Drain squash well and mix in remaining ingredients, except pimentos. Bring to a boil. Add pimentos and bring to a second boil. Remove from heat and seal in jars.
Mix all ingredients and refrigerate for 2 hours before serving. Great with cauliflower or celery.
Melt butter in pan. Peel and quarter potatoes. Mix dry ingredients, then coat potatoes and put in buttered pan. Bake at 375° for 1 hour.
Make roux: Cook salt pork until crisp; remove meat. Saute onions in oil until clear. Blend in flour. Cook over low heat, stirring frequently, 2 to 4 minutes. Set aside to cool.
Grate cheese. Boil potatoes 5 minutes and drain. Fry meat, onion and peppers; drain. Place meat mix in bottom of large baking dish. Top with potatoes. Mix soup and sour cream; pour on top of potatoes. Top with 2/3 cheese. Cover with foil and bake 45 minutes or until potatoes are tender at 350°. Remove foil and top with remaining cheese. Bake for 5 minutes.
Cook chopped spinach. Beat eggs until fluffy. Add spinach, cottage cheese, grated sharp cheese, flour and salt. Bake at 350° for 1 hour in a 9 1/2 x 6-inch casserole. Sprinkle bread crumbs and paprika on top.
Blend and press into ungreased 9 x 12-inch baking pan. Bake at 350° for 15 minutes, then let cool.
Mix and bake at 325° for 1 1/4 to 1 1/2 hours.
Melt margarine in baking dish. Preheat oven to 350°. Mix flour, sugar, milk and baking powder. Pour over melted margarine. Spread fruit evenly over batter. Bake at 350° for 35 to 40 minutes.
Mix butter or margarine and sugar together. Add eggs, salt, salad oil and vanilla. Sift together flour, cream of tartar and baking soda. Mix all together; roll into small ball, roll in sugar, flatten on cookie sheet with glass dipped in sugar. Bake 10 to 12 minutes at 350°.
In a 9 x 13-inch pan, mix rice and onion soup mix. Lay chicken pieces on top of mixture. In a bowl, mix chicken soup and water. Pour over chicken and rice. Bake, uncovered, about 1 1/2 hours at 375°.
Melt peanut butter and margarine in saucepan over low heat. Stir in vanilla and remove from heat. Add sugar and cracker crumbs. Shape into small balls. Chill while preparing dip mixture. Melt chocolate chips and wax in double boiler over medium heat. Dip balls and cool on wax paper. Reheat dip mixture if it becomes too thick. May want to dip candy a second time. Store, covered, in a cool place.
Heat pineapple with sugar. Soften gelatin in 1/2 cup cold water. Stir into pineapple mixture. Add lemon juice, cherry juice and cream cheese; mix and cool. Add chopped cherries. Chill.
Mix salt, sugar, butter and milk; warm over low heat. In large bowl, mix 1 cup flour with yeast. Add warm milk mixture, eggs and vanilla; beat at low speed until moist, then at high speed for 3 minutes. Beat in flour. Turn and knead dough. Turn into greased bowl; let rise 45 minutes. Punch dough down; divide into 3 equal portions. Make rope and braid dough. Form ring and pinch together. Press eggs on top. Let rise 1/2 hour. Bake in a 350° oven for 25 to 35 minutes. Brush top while baking with egg yolk and water mixture to brown and glaze top.
Mix all vegetables together. Pour dressing over. Mix well. Cheese may be added just before serving. This will keep several days in refrigerator.
Place in a heavy saucepan and cook until water is gone. Spread out the peanuts on an ungreased cookie sheet. Bake in a 350° oven for about 10 minutes, until done. Taste one or two to see if they are as done as you like them.
Cream butter and sugar together. Add eggs and beat until light and fluffy. Sift together flour, cream of tartar and soda. Add to creamed mixture and blend well. Refrigerate for 1 hour. Shape dough into 1-inch balls, then roll into 6 tablespoons of sugar and 2 tablespoons of cinnamon. Place 2 inches apart on lightly greased cookie sheets. Preheat oven to 350°. Bake for 8 to 10 minutes or until golden brown. Balls will flatten. Makes about 18 dozen.
Chop mushroom stems and saute with crackers that have been broken; add egg and water. Add crabmeat broken; saute all. Stuff mushrooms and set on cookie sheet. Sprinkle with cheese. Bake at 350° for 12 to 15 minutes.
Fry hamburger with chopped onion. Put in cake pan. Add milk and soup. Mix all together and spread in the pan. Put Tater Tots on top and sprinkle cheese on top. Bake 1/2 hour at 350°.
Cream together first 3 ingredients; then add applesauce and soda, cinnamon, flour and mix well and add nuts and raisins. Bake at 300° for 30 minutes or until done.
Cook macaroni and salt as desired. Rinse with cool water and drain. Add vegetables (uncooked), cheese, mayonnaise and seasonings. Chill and serve.
In large stockpot, combine hens, bay leaves, onions, celery and salt. Cook until chicken is tender. Cool and remove from bones, reserving broth. Cut chicken into pieces.
Brown beef and onion together; drain. Layer in bottom of 13 x 8-inch casserole dish. Layer 2 cans cream of celery soup on top of beef and onion. Place Tater Tots. Bake at 350° until golden brown, approximately 35 minutes.
Stir with a spoon the first 4 ingredients. Mix well. Melt butter in baking dish then add batter. Then add berries or fruit. Bake at 350 degrees 30 min. or until done.
Cook spaghetti according to package directions; drain and add food coloring. Keep covered until ready to use. Let the children stick the wet spaghetti on their paper in any design they wish. They really enjoy the color and feel of the warm noodles.
In saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple syrup and red food coloring. Heat to a boil. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup cold water; stir into saucepan until mixture thickens.	Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper and egg. Add chicken pieces and stir until chicken is well coated. Heat oil in skillet or wok to 360°F. Fry chicken pieces in hot oil until golden brown. Remove and drain on paper towels.	When ready to serve, layer green peppers, pineapple and chicken on a platter and pour sauce over the top.
Combine ingredients and press into 9-inch pie pan. Bake at 300° for about 15 minutes. Cool.
Dissolve gelatine in boiling water. Add other ingredients. This jells quicker than most gelatine salads because of frozen orange juice. Pour in mold. Sliced peaches may be substituted for the mandarin oranges.
Cook and drain spinach. Mix dressing mix, onion, eggs, cheese, thyme, garlic, salt and pepper. Mix in butter. Chill until mixture is firm enough to form into balls. Roll into bite size balls. Bake for 10 to 15 minutes at 350°. Serve hot.
Beat ingredients and add fruit. Add to container of ice cream freezer and add enough milk to fill container to proper level.
Mix with hands. Press back in liner of vanilla wafer box. Better if made a few days ahead. Refrigerate.
Beat egg whites until foamy. Add baking powder, vanilla and 1 cup sugar. Beat until stiff. Add cracker crumbs and nut meats. Butter 9-inch pie plate. Pour in pan and bake at 300° for 40 minutes. Put on rack to cool.
Beat all ingredients together in a pan. Heat on low heat, stirring occasionally, until thickened. Pour into a baked pie crust. Cool. If desired, top with whipped cream or ice cream.
In a 13 x 9-inch pan, layer chicken, onion, mushrooms, broccoli and butter. Mix sour cream and soups together; pour over chicken then top with Stove Top. Bake at 350° for 45 minutes (30 minutes covered and 15 minutes uncovered).
Mix oil and dry ingredients. Pour over crackers. Blend well and dry on paper towels.
Preheat oven to 350°. Spray a 9 inch pie pan with Pam. Spread pie filling in pan (cut up apple pieces). Spray the filling with butter spray (5 sprays). Mix remaining ingredients together with a whisk. Pour over pie filling (may not cover completely). Bake 25 - 30 minutes or until golden brown. (May have to turn broiler on for a few minutes to brown the top). Great with a dollop of Cool Whip Free.
In bowl, put cottage cheese, crushed pineapple and 1 large Cool Whip. Stir all up together. Put dry Jell-O. Sprinkle all over this, then stir it all up together. Keep in refrigerator.
Put all the ingredients and 1/2 the potatoes into a blender and blend until potatoes have passed through the blades. Add remaining potatoes and blend again. Do not overblend. Pour into hot well-greased griddle and fry until golden brown. Makes 12 pancakes.
Coat the tenderloin with olive oil, black pepper and garlic powder. Let set an hour or two. Grill over medium coals for 10 minutes per side, 20 minutes total. Place on hot platter and slice across the grain. Pour on sauce.
Mix. Cook in greased muffin tins at 400° until brown, about 20 minutes.
Combine in a saucepan the butter, sugar, cocoa, dry milk and water. Mix well and let come to a rolling boil for 2 minutes. Remove from heat and add peanut butter and vanilla. Mix well. Gradually add oatmeal and mix well. Drop on waxed paper or greased pan. Yields approximately 50 cookies!
Beat first 3 ingredients with an electric mixer and press into 11 x 14-inch pan.
Soak chicken breasts in cold salt water for 1 hour. Rinse off chicken and place in large pot, cover with water and add onion and bouillon cubes. Bring to a boil, then reduce heat and let simmer for 1/2 hour to 45 minutes, until chicken is tender. Remove chicken and set aside to cool. When cool, remove skin and cut in large pieces and set aside. While chicken is cooling, peel and slice carrots in large pieces and put in broiling broth. Wash and cut celery in large pieces and put in boiling broth with carrots; let cook until al dente. Add dumplings and let cook covered for 15 minutes.
In large skillet, cook onion in margarine until tender. Blend in soup, water and cheese. Cook over low heat until cheese is melted, stirring frequently. Add remainder of ingredients; heat until warmed through.
While noodles are boiling by directions on package, mash beef. Add soup, onion, milk and cheese. Drain noodles and add, mixing carefully. Cover with bread crumbs. Bake 1 hour at 375°.
Cut potatoes into bite size pieces. Cover onion and potatoes with water. Cook until potatoes are done. Add butter, salt, pepper and parsley to soup. Bring to a boil. Add evaporated milk, stirring the whole time, until liquid has thickened. This soup is wonderful!
Mix all ingredients. Place in large buttered pan. Bake at 350° for 35 to 40 minutes.
Saute onions and garlic. Add pork and brown for 10 minutes. Add ground beef, salt and pepper. Cook for 10 minutes. Cool and then combine in large bowl with remaining ingredients.
Place pork chops in a large baking pan with 1 slice each of onions, green peppers, then tomato on top. Add potatoes with slices of onions, green peppers and tomatoes on top of them. Mix water with soup and pour it over the top. Bake at 350° for 1 hour or until done.
Place peppers on gas grill and cover. Cool until slightly blackened. Take off and peel skin. Put peppers in pan; add garlic and oil. Mix well. Put in jar and freeze. Great between two slices of Italian bread, hamburgers, steak, chicken or pork chops.
Combine raisins, water and 1 packet of sweetener; simmer over medium heat until water is absorbed. Combine oil, apple, applesauce, eggs, prunes, spices, vanilla and 8 packets of sweetener. Mix well. Add dry ingredients. Mix well.
Mix ketchup and Coke together. Add salt and pepper. Put 1/4 cup of sauce in frying pan, then place cut-up chicken in pan. Pour remaining sauce over chicken. Cover, cook 10 minutes, turn chicken and cook 10 minutes. Turn chicken and cook 10 minutes.
Combine pudding mix, instant coffee and cinnamon. Slowly add milk, stirring to keep mixture smooth. Cook as directed on pudding package. Pour into wide bowl. Place plastic wrap or wax paper directly on pudding. Chill. Swirl in whipped topping, reserving some to top each serving, in parfait glasses. Top with whipped topping.
Combine crumbs and margarine; press onto bottom of a 9-inch spring-form pan.
Cream margarine and 1 1/2 cups sugar. Blend in eggs and vanilla. Sift together flour, baking powder and salt. Add alternately with milk, mixing well after each addition. Pour into a greased 13 x 9-inch pan. Arrange apple slices on top of batter. Combine the 1/2 cup sugar and cinnamon and sprinkle over the apple slices. Bake in 375° oven for 35 to 40 minutes.
Cook flour and milk until thick. Cool. Cream butter, shortening, vanilla, sugar and salt. Add cooked milk mixture and whip until it looks like whipped cream. Frosts two layers or a 9 x 13-inch cake.
Toss stuffing mix with half can of soup, broth and eggs. Spread in an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Top with deboned chicken. Combine remaining soup with milk. Pour over all. Cover with foil. Bake at 350° for 45 minutes or until set.
Saute mushrooms and garlic in olive oil. Break whole tomatoes with a fork and add with crushed tomatoes to mushrooms and garlic. Add basil and let simmer for 30 minutes.
Mix all together; pour into crust. Bake at 450° for 15 minutes, then at 350° until done.
Mix well with 1/2 cup salsa. Use an 8 x 4 x 2-inch loaf pan. Bake at 350° for 50 minutes. Top meat loaf with remaining salsa.
Blend cream cheese, mayo and lemon juice. Add crab, onion and celery. Serve with crackers.
Tie whole spices in cheesecloth or put in tea strainer. Put all ingredients in pan. Cover and simmer on low heat for 20 to 30 minutes.
Preheat oven to 425°. Cut chicken in strips; dip in egg, then roll in potato chips. Have an oven pan ready, with the butter melted. After you roll the chicken in the chips, lay it in the pan. Put in oven for about 40 minutes or until golden brown. You can also use pork chops or tenderloin.