HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg yolks very stiff. Fold in other ingredients. Pour into a graham cracker crust pie shell. Bake in a 350° oven for 10 minutes. Chill; top with whipped topping. Freeze.
Have all ingredients at room temperature. Boil milk and 2 cups sugar over low heat. Add browned sugar. Melt margarine and add to mixture. Cook until mixture forms a soft ball when poured into cold water. Add nuts and vanilla. Set aside to cool. Then beat until smooth and thick. Pour into buttered dish. Cut into squares.
Cook roast in crock-pot with 1 cup water and onions until tender (12 hours on low). Take roast out of liquid and refrigerate until cool. Refrigerate liquid to let fat harden. Skim fat off top and slice roast. Put liquid in saucepan and bring to a boil with the seasonings. Pour over sliced beef in casserole dish. Bake at 350° for 30 minutes. Serve on hard rolls.
Melt butter and mix cocoa. Mix eggs and sugar. Add two mixtures to flour. Add vanilla and nuts and beat well. Pour into greased floured 8 x 12-inch or similar size pan. Bake in preheated oven at 350°. Start testing with toothpick after 35 minutes. Takes approximately 40 to 45 minutes. When done, cover cake with marshmallows. Ice when cake is thoroughly cooled with butter chocolate icing.
In several large bowls, combine potatoes, milk, cheese, butter, salt and pepper. Transfer to 4 greased 13 x 9 x 2-inch baking dishes. Bake, uncovered, at 350° for 45 to 50 minutes or until bubbly. Sprinkle with paprika if desired. Yield: about sixty 3/4-cup servings.
In a large skillet cook chicken in oil 2 minutes or until brown. Remove and set aside. Add onion to skillet with green pepper and garlic. Cook until tender. Add undrained tomatoes, broth, rice and hot sauce. Bring to boiling. Remove from heat and spoon into baking dish. Arrange chicken on top. Bake covered in a 350° oven for 30 to 35 minutes. Remove from oven and sprinkle with cheese. Let stand uncovered until cheese melts. Sprinkle with olives. May be topped with plain yogurt.
Blend together sugar, oil, cocoa, eggs and vanilla until mixed well. Stir flour, baking powder and salt into cocoa mixture. Cover and refrigerate until dough is firm enough to handle (at least 6 hours). Heat oven to 350°. Grease cookie sheet. Shape dough into 1-inch balls and roll in powdered sugar. Place 2-inches apart on cookie sheet. Bake 12 to 14 minutes until tops are crackled. Remove to cooling rack to cool completely.
Stir together pineapple and pudding mix. Then add next three ingredients. Sprinkle with crushed nuts. Refrigerate and enjoy. Lo-cal and low-fat.
Mix eggs with carrots. Stand the butter mold with the mixture in a pan of boiling water. Bake in moderate oven (350°) for 40 minutes. Turn out onto a hot plate and fill with hot butter peas. Pour melted cheese over ring when ready to serve.
Cook broccoli according to package directions. Add margarine and soups. Mix well. Add all other ingredients. Bake at 375° for 35 minutes.
Clean and dice	conchs. Put conchs, strips, onion and seasoning in pressure cooker. Pour water over meat, cook for 35 minutes. Check for tenderness of meat, if not ready cook 15 minutes more. Cook 1 hour on gas or electric range. Makes about 6 servings. Serve over rice. Delicious.
Mix the ingredients for 2 minutes. Pour into 3 greased 8-inch pans and bake at 350° for 25 minutes.
Combine all of the ingredients except for steak in a large glass bowl and mix well. Place steak inside and turn several times, coating the steak completely. Let marinate in covered container for 4 to 5 hours or overnight if possible. Cook steak so that it is browned on the outside but rare in the center. Cut diagonally across the grain into thin slices and serve. Serves 3 to 4.
Wash cucumbers; pack in jars. To each quart jar, add garlic, hot pepper and head of dill (1 each per jar). Bring to a boil 2 quarts water, salt and vinegar; pour over cucumbers in jars and seal.
Melt chocolate over hot water. Beat in milk and salt. Blend in peppermint. Serve hot or cold.
Cream first three ingredients. Add eggs; beat well. Blend in chocolate. Stir in flour and nuts. Bake in greased 8 x 8 x 2-inch pan at 325° for 30 minutes.
Put the first 6 ingredients in blender. Add the salad oil slowly while blending. Beat until thick. Add poppy seed and food coloring. Beat until very thick. Store in refrigerator. Will keep in refrigerator a week or longer.
Combine vanilla and potatoes, slowly add sugar and mix into stiff dough. Take small portion and roll out thin on waxed paper. Spread with desired amount of peanut butter. Roll like jelly roll. Chill 1 hour. Cut into small bite-size pieces.
Mix all ingredients together and bring to a boil. Boil only long enough to blend well.
Mix cornstarch with 1 cup of sugar and salt in a small saucepan with heavy bottom. Mash 1 1/2 baskets of the berries and add with the lemon juice to the saucepan. Cook, stirring constantly, for 2 to 3 minutes after mixture comes to a simmer. Pour into a bowl and place in a pan of ice water to cool. When cool, fold in remaining 1 1/2 baskets of sliced berries. Whip cream with sugar until soft peaks form. Pour cooled filling into cooled crust. Cover pie with whipped cream. If desired, put small amount of whipped cream into pastry bag and pipe rosettes around pie edges. Sliced strawberries can be arranged as a flower in middle of pie as a garnish. Serves 6 to 8.
Mix together and bake 1 cup sugar, 1/2 cup butter or margarine, eggs, flour, salt, vanilla, chopped nuts and Hershey's syrup. Bake at 350° for 30 minutes. Cool cake completely before frosting.
Sift dry ingredients together. Then mix in milk, butter and nuts. Pour in a greased 13 inch cake pan and spread batter out. Make sauce and pour gently over batter. Bake at 350° for 30 to 45 minutes.
Cut apricots into small pieces. Combine all ingredients in a large, heavy saucepan. Cook over medium heat, stirring often. Cook 15 minutes or until mixture comes to a rolling boil. Boil rapidly, stirring often, until syrup is thick. Ladle at once in hot jars. Top with a layer of melted paraffin.
Beat sugar, butter, shortening, flavoring and eggs. Beat well for about 3 minutes. Stir in flour and baking powder. Spread half of batter in a large cake pan. Spread pie filling on batter. Drop remaining batter by spoon over filling. Bake for 45 minutes. Drizzle with glaze while still warm.
Cut chicken up into 1-inch squares. Place in flat glass baking dish. Mince garlic and spread over chicken evenly. Sprinkle oregano and parsley evenly over chicken. Cut butter into 1/2 x 1-inch squares and place evenly on top of chicken. Pour wine evenly over chicken. Salt and pepper to taste. Place chicken in broiler; stir frequently or chicken will burn. Cook until white in color and done, approximately 15 minutes.
Dissolve gelatin in boiling water; add cherry juice. Chill and partially congeal. Add cherries and olives. Pour into mold and refrigerate.
Cream shortening and sugar; add eggs and beat well. Mix dry ingredients and add to creamed mixture alternately with banana, beating well after each addition. Stir in walnuts. Pour into well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake about 1 hour at 350°.
Slice partially frozen bagels very thin (being careful not to slice fingers). Spray cookie sheet with butter spray and spread bagel slices on it. Spray bagel slices lightly and shake on seasonings, being generous with garlic and Italian seasoning, but light on salt. Bake in a 400° oven for 4 minutes. (Your oven may vary in heat. Check after 3 minutes.) Yields 2 cups of bagel chips.
Combine butter and chocolate in a medium saucepan over low heat. Cook until chocolate and butter melt. Combine sugar and eggs in a mixing bowl; beat at medium speed of an electric mixer until well blended. Add chocolate mixture; beat well. Stir in flour and salt just until blended. Stir in pecans and vanilla. Pour into a greased 12 x 8 x 2-inch baking dish. Bake at 325° for 45 minutes or until done. Let cool slightly. Spread with Chocolate Frosting while slightly warm. Cool. Cut. Yield: 4 1/2 dozen.
Combine mayonnaise, prepared mustard, celery seed and pepper in small bowl. Stir until well blended. Combine potatoes, celery, onions, radishes, green peppers and parsley in large bowl. Add ingredients of small bowl into large bowl. Toss to mix. Cover. Refrigerate several hours. Makes 8 servings.
Finely chop cabbage, onion and green pepper. Mix with salt and let stand for 30 minutes. Squeeze out any liquid. Heat margarine in deep skillet. Add vegetables, sugar, milk and pepper. Cook over low heat 20 to 25 minutes or until vegetables are tender to slightly golden. Stir frequently. Add noodles, horseradish, cottage cheese, lemon juice and celery seed. Heat through. This can also be made by placing into greased casserole and bake, uncovered, for 30 to 35 minutes. If done this way, add about 3/4 cup milk after filling casserole.
Slice apples into pie plate. Sprinkle with cinnamon. In bowl, mix rest of ingredients until smooth. Pour over apples. Bake at 350° for 40 to 50 minutes. Serves about 6.
Mix all ingredients, except onion rings. Bake in a 9 x 13-inch baking dish (greased) at 350° for 25 to 30 minutes. Put French fried onion rings on top and cook about 5 more minutes. You may put a little grated cheese on top too.
Brown first 4 ingredients. Drain and add other ingredients. Simmer for 30 minutes, stirring occasionally.
Heat oven to 375°. Cut cookie into 1/8-inch thick slices. Line 14 inch pizza pan with cookie slices overlapping slightly. Bake at 375° for 12 minutes. Cool. Combine softened cream cheese, sugar and vanilla, mix well. Spread mixture over cookie crust. Arrange fruit over cream cheese layer. Glaze with combined marmalade and water. Cut into wedges and serve.
Drain all fruits. Mix together with the pecan bits, coconut and sour cream. Chill before serving.
Boil first 5 ingredients in 2 cans tomato juice until tender. Add beef, corn, green beans, peas, tomatoes and another can of tomato juice. Bring to boil; add salt and pepper. Then add brown sugar. This freezes real well!!
Preheat oven to 500°. Have meat at room temperature. Rub seasoning of choice on meat.
Preheat oven to 400°. Spray pan with nonstick spray. Unroll crescent rolls onto pan; pinch perforations in dough to make one large sheet. Bake according to package directions.
Combine yeast, water and sugar in mixing bowl. Allow to stand until yeast is dissolved and begins to foam (about 5 minutes). Stir in 1 1/2 teaspoons salt and flour.
Mix carne asada, steak sauce, Season-all and onion. Let it set for 20 minutes. Cook on stove or it can be barbecued.
In a medium bowl, combine flour, soda and 1/4 teaspoon of salt. With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. Add buttermilk and stir with a fork until well combined. Knead into a ball. Preheat oven to 350°. On a lightly floured board, roll out dough 1/8-inch thick. With a floured 3-inch round cutter, cut into crackers. Lightly grease several baking sheets. Prick tops several times with the tines of a fork. Sprinkle with some of the remaining salt. Bake until lightly browned on edges, about 15 to 20 minutes. Cool baked crackers completely on wire rack. Store tightly covered.
In a double boiler over hot water, melt chocolate and butter until smooth. Grease a 12 x 8 baking dish. Combine crumbs and walnuts. Stir in milk and vanilla, then chocolate mix. Pat evenly. Let stand at room temperature 2 hours. Cut and serve. Yield 24 brownies.
Line broiler pan with foil. Wrap brisket in foil with remaining ingredients. Marinate overnight. Bake 4 to 5 hours at 225° to 275° in the foil that it was marinated in.
Cream butter, sugar and egg yolk. Add flour gradually. Spread dough in greased 9 x 7-inch Pyrex dish. Bake at 350° until medium brown and dough seems set, but not brown on edges, about 15 to 20 minutes. Take out of oven. Place chocolate squares on dough. They will melt. After they have melted, spread out chocolate. Sprinkle nuts on top. Cool and cut into bars. Refrigerate leftovers.
For 2 pies, increase flour to 3 tablespoons, buttermilk to 3/4 cup and pie shell to 2.
Saute onion and pepper in margarine. Mix all remaining ingredients. Bake, covered, at 325° for 1 hour. Goes well with any beef dish.
Cream margarine and sugar. Add remaining ingredients. Beat 2 minutes. Pour into 2 loaf pans that have been greased and floured. Bake at 350° about 30 minutes.
Mix all ingredients together except for the 1/4 cup ham. Shape into a ball, coating with remaining ham. Chill and serve with crackers.
Cook rice according to directions. Cool. Add turkey, mayonnaise, French dressing, salt, almonds and celery. Chill. Drain mandarin oranges and pineapple. Add to the chilled turkey mixture just before serving. Serve on lettuce.
Fry hamburger and drain grease. Put rest of ingredients in a large pan with hamburger. Let simmer for 3 to 4 hours. Stir occasionally.
Chop eggplant; cook down low and stir in egg. Pour in casserole dish and top with cornbread crumbs, tomatoes and onions. Pour milk over mixture and top with grated cheese. Bake in 350° oven 30 minutes.
Stir milk and sugar in saucepan over heat. Bring to boil. Boil for 3 minutes. Add marshmallows. Add peanut butter. Mix well with spoon. Pour into greased pan. Refrigerate. Cut into squares.
Melt margarine with onion 1 minute in microwave oven. Combine remaining ingredients with margarine and onion. Bake at 350° for 30 minutes, covered, then for 30 minutes, uncovered.
In large bowl, toss beans and onions. Combine oil, vinegar, garlic powder and sugar. Shake well until blended. Pour over beans. Seal; cover bowl. Refrigerate minimum of 3 hours.
Place margarine and onion in a 2-quart casserole. Microwave at High until margarine melts. Add remaining ingredients except tomato. Toss to coat. Cover. Microwave at High until squash is tender, 8 to 10 minutes, stirring after half the cooking time. Stir in tomato. Cover; let stand 2 minutes.
Melt margarine in skillet on low heat. Add potatoes, onions and green pepper. Sprinkle with salt and pepper. Cover and cook over low heat 15 to 20 minutes. Pour eggs over potatoes. Arrange sausage over eggs. Cover and cook until eggs are set, about 15 minutes. Sprinkle with cheese. Cover and heat until cheese melts. Cut into wedges to serve. Serves 6.
Mix Cool Whip, cream cheese and sugars with electric mixer. Pour over broken pieces of cake in 9 x 13-inch pan. Mix well. Spread pie filling evenly over cake. Cover and chill overnight.
Place margarine or butter in medium bowl; microwave, uncovered, on High for 30 to 60 seconds until melted. Add bread crumbs; toss until well coated. Mix remaining ingredients. Arrange half of the apple mixture in square dish (8 x 8-inch). Top with half of the bread crumb mixture. Repeat apples and bread. Microwave, uncovered, on High 14 to 16 minutes, rotating dish 1/2 turn every 5 minutes, until apples are tender.
Combine all ingredients (except candy Kisses) using lowest mixer speed until dough forms. Shape dough into balls. Roll in extra sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Immediately press a candy Kiss into the center of each cookie. (Makes about 4 dozen.)
Cut up lettuce, broccoli, cauliflower and onions into large bowl for first layer. Sprinkle on top of first layer the bacon bits, frozen peas and grated Cheddar cheese for second layer. Cover all with Miracle Whip and sugar on top. Chill 6 hours at least. Toss before serving. Yields 12 servings.
Mix brown sugar and Karo syrup. Boil. While waiting to boil, spray cooking spray on 13 x 9-inch long pan (do not grease), then measure cereal into pan. Once sugar and syrup mixture has boiled, take mixture off stove. Thoroughly combine peanut butter in same pot. Pour entire mixture over cereal. When cool slightly, press mixture with hands to help flatten in pan. Melt chocolate chips. Spread on top and cool. May need to be refrigerated. Cut in squares and serve.
This will make 1 gallon jar full and will keep all winter. Does not have to be canned. Stir occasionally when taking some out for a meal.
Beat eggs. Add sugar. Chop in butter or margarine. Add vinegar and vanilla. Cook in double boiler until butter melts. Pour in unbaked pie shell, bake in 350° oven for 45 minutes or until it is firm.
Mix softened margarine with flour, sugar and pecans. Pat out in 12-inch pizza pan. Brown slightly in oven at 350° for 20 to 25 minutes. Cool.
Cook hamburger meat. When done wash and drain. Add hamburger meat and spaghetti sauce. Spray cake pan with vegetable spray. First layer will be the meat sauce, spread evenly over pan. Next put a layer of noodles then meat sauce, then Mozzarella cheese. Continue with meat sauce, noodles and cheese until pan is full. The last layer will be cheese. Bake at 350° for 40-50 minutes or until cheese is golden brown.
Mix dry ingredients well in large bowl. In small bowl or pint measure, mix water and oil with a whisk or fork to emulsify. Slowly pour liquid mixture into the dry mix and stir, then knead lightly and divide dough into two parts. Roll out each part with rolling pin to cover a large cookie sheet. Spray sheets with Pam. Sprinkle lightly with salt (in addition to salt in recipe) and with sesame or caraway seed. Roll lightly again and then mark squares with a pastry wheel to desired size. Place one sheet at a time in a preheated 400° oven, then immediately turn oven down to 350° and bake for 25 minutes. After 25 minutes, turn oven off, but leave crackers in another 5 to 10 minutes. Watch carefully, as they brown easily.
Blend together zucchini, oil, sugar, eggs and vanilla. Sift and add flour, cinnamon, soda, salt and baking powder. Mix well. Add nuts. Pour into 2 greased loaf pans; bake at 350° for 1 hour or until a toothpick in center comes out clean. Cool 10 minutes and remove from pans.
Wash and slice cucumbers (1/2 inch). In a container mix water and lime. Pour over cucumbers. Let stand 24 hours. Remove and wash 5 times. Put into kettle (stockpot).	Mix salt, sugar, spices and vinegar. Pour over cucumbers.	Let stand 3 hours. Place pot on stove, bring to a boil, simmer 30 minutes. Pack into hot jars and seal.
Cream the powdered sugar and margarine. Add egg. Stir in flavorings. Add sifted flour with cream of tartar and soda. Add salt. Refrigerate 2 to 3 hours. Dough can be rolled and cut into shapes or made into balls and pressed with a fork. Bake 10 to 12 minutes at 350°.
Cream sugar and well beaten eggs. Mix and sift dry ingredients together. Add alternately with milk, then add other ingredients and vanilla. Bake in moderate oven (350°) for about 1 hour.
Brown hamburger and garlic. Drain grease. Add salt, pepper, oregano, pepper, tomato sauce and paste. Let mixture simmer for 20 minutes. Boil lasagne noodles. Layer in a 13 x 9 x 2-inch pan: noodles, meat mixture, cottage cheese and Mozzarella cheese. Bake for 20 to 30 minutes at 350°, until bubbly. Serve hot!
Completely dissolve gelatin in boiling water. Add ice cream by spoonfuls, stirring until melted. Pour into individual dessert glasses or serving bowls. Chill until set, about 30 minutes. Garnish with fruit if desired.
Combine berries in a shallow glass serving dish. Drain excess liquid off Ricotta. Puree in food processor until smooth. Add powdered sugar and Amaretto. Blend well. Spoon into serving dish. Serve beside berries and dip fruit.
Boil the sugar and milk until it forms a soft ball when a small amount is dropped in a bowl of cold water. Remove from heat and add the vanilla, marshmallow creme and peanut butter. Mix well and fast then spread in a buttered pan. Cut when cool.
Grease two 12-hole muffin pans. Set aside. Preheat oven to 400°.
Melt the red hot candies and the sugar in the water. Bring to boil and add the apples. Add drops of red food coloring to make bright red. Reduce heat and simmer for about 10 to 15 minutes or until apples are tender. Refrigerate and serve cold.
Melt butter. Add rhubarb and 1 cup sugar. Cook until rhubarb is tender. Combine 1/4 cup sugar, cornstarch, egg yolks and milk (I used ordinary milk, didn't change it) and salt. Put in rhubarb and cook until thick. Cool. Put in baked pie shell. Top with meringue and brown.
Cook noodles in boiling salted water until tender. Drain and rinse. Mix tomato sauce with cottage cheese, basil, salt, Worcestershire sauce and onions. Arrange alternate layers of noodles, American cheese and sauce mixture in greased 2 1/2-quart casserole. Top with crumbs mixed with grated cheese. Bake in 375° oven about 20 minutes. Makes 4 servings.
In large bowl, mix together sugar and oil. Add eggs, mixing well. Add pineapple with juice, mashed carrots and coconut. Stir well. Add in flour, soda, cinnamon, salt, and nuts. Mix completely. Pour into greased 13 x 18 jelly roll pan. Bake at 350° for 25 minutes. Cool completely, then frost.
Rinse broccoli in cool water. Cut florets off; reserve. Peel tough outer layer from stems; grate stems and place in a 2-quart casserole. Add garlic, ginger and oil. Cover with lid or vented plastic wrap. Microwave on High 4 minutes. Add florets; re-cover and microwave on High 3 to 4 minutes, or until crisp-tender. Remove garlic and ginger; sprinkle with salt.
Put beef in roaster. Add next 3 ingredients (in order) in layers over the beef (do not stir). Cover roaster and bake for 4 1/2 hours at 325°. Shred meat with a fork. Serve on rolls for sandwiches.
Combine graham cracker crumbs and 2/3 cup melted margarine and press into bottom of 13 x 9-inch pan. Combine and beat together softened butter or margarine, confectioners sugar, vanilla and eggs. Spread over graham cracker crumbs. Drain pineapple. Slice bananas and soak for few minutes in the pineapple juice to prevent browning. Drain banana slices and put pineapple and bananas on top of mixture. Spread Cool Whip on top of fruit. Sprinkle chopped nuts on top. Drizzle chocolate syrup on top and top with halved maraschino cherries.
In blender, mix thoroughly 1 ounce Blue cheese, buttermilk, garlic and both sauces. Add mayo and sour cream. Stir in remaining cheese.
Preheat the oven to 375°. Place the venison in a roasting pan. Add the oil, wine, water, mushrooms and carrots. Sprinkle the remaining spices and flavorings over the roast. Top with the bacon slices. Cover with foil and roast for 1 1/2 hours (to an internal temperature of 140° to 150°) until tender. Serves 4 to 6.
Cream margarine and sugars. Add eggs. Mix well. Sift flour and soda together. Add flour gradually and mix well. Add nuts and vanilla. The dough will be very stiff. Roll in wax paper. Chill or freeze. Slice thin. Bake at 350° until lightly browned.
Mix chicken, soups, bouillon cubes (dissolved), grated onion and the egg (chopped up); pour into a Pyrex dish.	Mix flour, butter and milk; pour over ingredients. Bake in oven at 350° until top is brown, about 30 to 45 minutes.
Soften gelatin in 1/4 cup water for 5 minutes. Heat coffee and chocolate together until chocolate is melted, stirring constantly. Remove from heat. Add gelatin; stir until dissolved. Beat egg yolks thoroughly. Add yolks, 1/4 cup sugar, salt and vanilla to chocolate mixture; mix well. Chill until slightly thick.
In large saucepan, combine spinach in small amount of water. Cover and simmer 3 to 5 minutes; drain well. Chop up spinach and set aside. Cook chopped onion in butter or oil until tender, but not brown. Add spinach and heat thoroughly. Combine egg, 3 cheeses, nutmeg and spinach mixture. Stuff 20 cooked shells with filling. Pour 1/2 spaghetti sauce in baking dish. Place filled shells on top.	Pour other half of sauce over shells and bake at 350° for 30 minutes.
Dissolve yeast in water. Beat egg yolks thoroughly; beat in milk and yeast mixture. In large bowl or food processor, combine 3 cups flour, 1/4 cup sugar and salt. Cut in butter until particles are fine. Transfer to bowl if using food processor. Stir in yeast mixture and lemon peel. Cover, let rise 30 minutes. Stir in about 1/4 cup flour or enough to make a soft dough. Turn out on lightly floured surface. Knead, adding flour only if necessary, to prevent sticking, until dough is smooth and satiny. Place in greased bowl; turn to grease top. Cover tightly and refrigerate 12 hours or overnight.
Pour over pineapple. Bake at 350°F for 45 min. Invert when done.