HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Grease 2-quart shallow casserole or baking dish. Beat eggs in medium-size bowl until frothy. Stir in remaining ingredients. Turn into casserole. Bake 20 minutes or until knife inserted in center comes out clean. Cool on wire rack 5 minutes before serving. Serves 4.
Boil potatoes whole until done. Cook the sugar in small pan until forms ball or thickens. Peel potatoes. Cut up in long pan. Pour sugar over them. Cover well; sprinkle the cinnamon, brown sugar and raisins over top. Don't burn the raisins! Serve hot.
Mix dry ingredients together; add milk, egg, corn, jalapenos and cheese. Mix well. Bake at 400° until top is brown.
Mix all ingredients in order listed; mix well. Sprinkle pepper on top, if desired. Chill before serving.
Mix all ingredients together. Melt margarine. Mix into a large ball. Pinch off into small pieces and roll into balls and place on wax paper.
Blend cornstarch, 1 1/2 cups sugar and salt in medium saucepan. Stir in water gradually. Cook over medium heat, stirring constantly until mixture comes to boil. Boil 1 minute. Stir 1/2 mixture into egg yolks. Stir into mixture remaining in saucepan. Cook over low heat 2 minutes, stirring constantly. Remove from heat. Add butter, lemon peel and juice. Cool slightly. Pour into baked crust. Beat egg whites and cream of tartar until foamy. Gradually beat in 1/2 cup sugar. Beat until stiff. Bake at 350° for 15 to 20 minutes or meringue lightly brown.
In a bowl beat eggs and add brown sugar. Stir in maple syrup, butter, salt and vanilla, then add nuts and cranberries. Pour filling into pie crust. Bake 10 minutes at 400°. Reduce heat to 350°. Bake 30 to 35 minutes or until filling is set. Cool.
Cream butter and sugar thoroughly, add eggs one at a time beating well after each. Alternately add the liquid with the dry ingredients, beginning and ending with flour. Sift 1/4 cup flour over the fruit and nuts. Mix this in dough. Drop by teaspoon on greased cookie sheet. Bake 30 minutes in 300 degree preheated oven.
Fry hamburger, bacon and onions; drain and put into crock-pot. Add remaining ingredients. Cook 4 to 6 hours on low or 1 hour on high. Can be cooked in regular pot about 1 hour. Stir frequently.
Cut ham slices in half. Cover with boiling water and boil for 8 minutes. Drain and place in shallow baking dish. Cover ham with brown sugar. Sprinkle bread crumbs over the top and cover with pineapple juice. Bake, uncovered, in an oven preheated to 350° for 25 minutes, basting occasionally. Cut apples into slices and saute in butter until brown and serve over ham.
Mix with spoon until bubbles form. Bake at 350° for 30 minutes.
Mix in a pan the first 4 ingredients. Slowly add 3/4 cup and 2 tablespoons of milk. Cook slowly, stirring constantly, until thickened. In a bowl, beat egg yolks and vanilla. Stir in 3 tablespoons of the hot mixture. Gradually add egg mixture to mixture in pan, stirring constantly. Heat until almost boiling. Cool slightly. Add fresh fruit. Cover and refrigerate. Serves 4.
Mix together rhubarb, white sugar and 3 tablespoons flour. Put in bottom of 9 x 13-inch pan. Combine oatmeal, brown sugar, margarine and 1 1/2 cups flour and sprinkle on top. Bake at 375° for 40 minutes.
Beat egg white until stiff. Add sugar and continue beating until it stands in peaks. Add strawberries.
Flavor with vanilla; use enough flour so soft dough can be rolled out and cut. Bake in moderate oven.
Trim crusts from bread and cut in cubes. Put half of cubes in bottom of buttered casserole. Add cheese, then remaining cubes. Add mixture of milk, beaten eggs and salt (pour evenly over bread and cheese). Pour melted butter over top. Add paprika. Keep covered overnight in refrigerator.
Toss potato slices in egg whites. Sprinkle with desired seasoning and toss to coat. Spray pan with nonstick spray and place potatoes into pan. Bake at 400° for 20 to 25 minutes or until golden brown.
Boil the butter, sugar and milk together in a saucepan for 2 minutes. Remove from heat and stir in the chocolate chips, stirring until melted.
Beat the eggs together. Stir in the sugar and flour. Mix together. Heat the milk, butter and pinch of salt. Add to milk mixture the vanilla and lemon extract. Pour melted butter and milk into egg mixture, beating constantly. Stir in the baking powder before baking. Fill muffin pans not more than half full. Bake at 375° for 15 to 20 minutes.
In kettle over medium high heat, cook the zucchini and the leeks in the drippings or oil for about 7 minutes, or until tender. Add broth and spices. Bring to a boil, then simmer for 45 minutes. Allow soup to cool slightly, then puree (in batches) in blender or food processor. Ladle the soup, reheated if necessary, into heated bowls.
In a large mixing bowl, mash sweet potatoes; add eggs and beat until mixture is smooth. Add all other ingredients; mix until well blended. Pour into a large casserole dish which has been sprayed with Pam. Make topping.
Trim excess fat from venison. In large bowl, mix beer, garlic, salt, pepper, onions and bay leaves. Add venison. Marinate in refrigerator for 12 to 14 hours, turning occasionally. Remove venison and onions	from marinade	and place in crock-pot.	Pour 1 cup barbecue sauce over venison. Cover and cook on low setting for 7 to 10 hours. Makes 6 servings.
Dissolve cocoa in warm water. Mix altogether. Bake at 350° for 30 to 35 minutes or until done. Ice with sour cream frosting.
Heat oven to 350°. Combine flour, baking soda and salt; set aside. Beat eggs in a mixing bowl. Add oil, sugar, jello and buttermilk; mix well. Add flour to egg mixture and blend, then add drained strawberries and mix well. Pour into a greased and floured 9 x 13-inch pan. Bake for 25 to 30 minutes.
Mix all ingredients and chill for 15 minutes. Use only enough Miracle Whip to coat other ingredients.
Cook roast until done. Pull apart into small pieces. Add rest of ingredients and simmer. Serve on hamburger buns with coleslaw.
Sprinkle about 2 tablespoons crumbs in bottom of 8 dessert dishes. Reserve remaining crumbs. In a small mixing bowl cream together butter and sugar; add eggs and vanilla until fluffy. Drop a spoonful of creamed mixture onto crumb base, dividing equally. Top with bananas and grapes, reserving a few grapes for garnish. Top with whipped cream. Garnish with reserved grapes and crumbs. Chill 1 hour.
Cover the bottom of a standard size cookie sheet with pie crust. Add apple pie filling. Spread evenly over the pie crust. Dot with margarine. Sprinkle brown sugar and cinnamon to taste. Use the remaining pie crusts to cover. Poke holes in top of crust and seal edges. Bake at 350° as you would for a pie, until done. When cooled completely, frost with powdered sugar icing of slightly runny, but not glaze consistency.
Mix egg yolks well with fork. Slowly add cooking oil, stirring each time until blended; when amount needed is reached, add dash of mustard or lemon juice to congeal. Salt and pepper.
Stir all ingredients until well mixed. Bake at 350° for 50 to 60 minutes in an 11 x 13-inch baking pan or dish.
Cook pasta as directed; drain. In skillet, brown chicken; drain. Add tomatoes; cook, uncovered, until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheese. Can add a little salsa to make it spicy.
Saute onions and mushrooms in oil; set aside. Cut vegetarian steak in long finger-like strips and dip in brewer's yeast. Stew chunks could be dipped in brewer's yeast also. If using hamburger, brown and drain off fat. Add onions, steak or hamburger, mushrooms (juice from mushrooms and steak) and mushroom soup. Bring to a boil. Add sour cream. Serve over rice or noodles.
Saute sausage, onion and pepper. Drain fat. Stir in soup, broth, seasoning and zucchini. Cover and simmer for 10 minutes. Add rice and stir gently. Top with cheese. Bake at 350° for 10 minutes.
Mix shortening, sugar, egg and flavorings. Mix flour and salt and then add to mixture. Divide dough in half. Blend red coloring in half. Roll 1 teaspoon each color on floured board, 4-inches long. Press strips together and twist like rope and curve like cane. Bake on ungreased baking pan for 9 minutes or until light brown. Heat oven to 375°.
Put eggs, vinegar and sugar in top of double boiler. Put pan over simmering water and beat mixture constantly until thick and smooth. Remove from heat, add butter, then cool. When cold, fold in whipped cream, marshmallows and fruit mixture. Turn into fancy glass dish. Refrigerate for 24 hours.
Heat oven to 350°. Cook noodles as directed on package; drain. In large skillet, cook and stir onion in butter until tender; stir in soup, pimento and chili pepper. In greased 4-quart casserole, layer half the noodles and half the chicken; season with salt and pepper. Top with half the soup mixture and half the cheese. Repeat layers. Bake, uncovered, about 45 minutes. Makes 8 to 12 servings.
Cut off tops of green peppers and remove seeds. Precook peppers in boiling salt water for 5 minutes. Drain. (For crisp peppers, omit boiling.) Sprinkle inside of peppers with a little salt. Brown meat with onion. Add 1/2 teaspoon salt and dash of pepper. Stir in tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover and simmer for 15 minutes.
Layer 2 cups corn chips, onion, 1/2 cup cheese and preheated chili in 1-quart casserole. Top with remaining corn chips and cheese. Bake at 375° until bubbly. Serves 4.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Brown ground beef in large skillet and drain. Return beef back to skillet and add taco seasoning mix, tomatoes and corn. Bring mixture to boil over medium heat, stirring occasionally. Pour mixture into prepared dish. Beat the egg in separate bowl; add milk and cornbread mix. Stir until smooth. Pour cornbread batter over ground beef mixture. Bake 25 to 30 minutes or until golden brown.
Soak poppy seed in 1 cup milk for 1 hour. Cream oleo and 1 1/2 cups sugar. Add cake flour and baking powder and fold in 4 stiffly beaten egg whites. Add 1 teaspoon vanilla and 1 teaspoon almond extract. Bake in 2 (8-inch) cake pans at 350° for 30 minutes.
Brown chicken in butter until golden. Arrange chicken in casserole dish. Add next 7 ingredients. Bake 1 hour and 45 minutes at 350°. Remove onion with cloves and bay leaf. Mix butter and flour and drop by bits into casserole, stirring well as you go. Add cream, mushrooms and thyme. Bake 15 more minutes. Sprinkle with paprika. Serve.
Combine flour and salt, cut in oleo and shortening until mixture is	uniform. Add flavoring and food coloring to cold water. Then mix with the beaten egg. Cut dough while preparing the filling. Roll dough approximately 1/8-inch thick, cut into 3-inch squares and fold into triangles. Place 1 tablespoon of dried fruit into center of square and smooth. Moisten edge with water, fold over to pinch sides with a fork and seal. Fry	in deep fat,	375° approximately 2 minutes. Drain well on paper towels.
Mix caramels with 1/2 cup cream in microwave on High 3 to 4 minutes until melted and mixed. Set aside. In large bowl, mix cake. Mix 3/4 cup butter and cream. It will be stiff. (You may add 1 small can of cream - optional.) Spread 1/2 of cake mix in 9 x 13-inch pan sprayed with Pam. Bake 8 minutes at 350°. Remove from oven, sprinkle with chocolate chips and cover with cool caramel mixture. Last, top with rest of cake mixture. Bake 20 to 30 more minutes.
Brown meat with onion and seasonings. Chop so it's fine. Clean peppers and cut in half lengthwise. Add corn to meat. Fill peppers and put in oblong dish. Dilute tomato soup and pour over top. Sprinkle sugar over top. Cover and cook for 15 to 20 minutes on High power until peppers are soft.
Place chicken in glass baking dish in single layer. Shake taco seasoning over chicken. Cover with clear wrap or wax paper and cook in microwave, about 20 to 25 minutes.
Layer in a 9 x 13-inch pan as follows: one cup sauce, noodles, 1 1/2 cups sauce, all Ricotta cheese, 1/3 Mozzarella, 1/4 cup Parmesan cheese, noodles, 1 1/2 cups sauce, all of cream cheese, 1/3 Mozzarella, 1/4 cup Parmesan cheese, noodles, 1 cup sauce, 1/3 Mozzarella and 1/2 cup Parmesan. Bake 40 to 50 minutes until bubbly and brown. Let stand 15 minutes before cutting.
In mixing bowl, make nest in center; add eggs and salt. You can stir or mix eggs and salt together before adding. Make a stiff dough, gradually working in flour, like you would making biscuits. Lift dough onto a floured surface and continue to work in flour as long as needed; roll out dough until it is very thin. Let set 20 to 30 minutes. Roll up and with a sharp knife, cut 1/8 inch strips, starting at one end of the roll. This makes enough for 2 meals for a small family. Allow the extra noodles to dry completely and store in a covered jar until needed. Drop the (two day) noodles into boiling broth (chicken or beef) and cook for about 10 minutes.
Brown and drain sausage. Spray 9 x 13-inch baking dish with no-stick cooking spray. Place crescent rolls flat in bottom of dish. Sprinkle with sausage. Beat eggs; salt and pepper to taste. Pour over sausage and sprinkle with cheese. Bake for 20 to 30 minutes at 350°. Check eggs for doneness.
Whisk together soup and milk in large mixing bowl. Whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients and 1/2 cup Parmesan cheese. Pour into a lightly greased 15 x 10-inch baking dish.
In a large skillet with 1/2 stick margarine, cook liver until done. Remove to platter. Slice onions and saute in same skillet until done; add remaining margarine as needed. Onions should be cooked until browned. Cook eggs until hard-boiled; drain, shell and cool. Chop liver with chopping machine or chopping bowl. Transfer liver to large mixing bowl, then chop hard-boiled eggs and onions. Add to liver mixture; mix all ingredients. Add seasonings and mayonnaise to moisten and to taste.
Mix all ingredients except potatoes. Add potatoes to mix. Place in a greased casserole. Top with bread crumbs. Bake at 350° for 45 minutes.
Mix together the jello, cheese and water; put on stove and boil for 10 minutes, or until cream cheese is melted. Add pineapple, nuts and Cool Whip. Mix; put in refrigerator.
Grease and flour 13 x 9 pan. Mix 1 box yellow cake mix, 1 stick margarine, and egg. Put on bottom of pan and pat down a little. Mix together 3 eggs, cream cheese and powdered sugar. Pour over top and bake at 375 degrees for 40 to 50 minutes (knife will come out mostly clean).
Cut garlic in 4 pieces. Saute in oil over very low heat, being careful not to brown garlic. Remove and discard. Add all other ingredients. Bring to a boil. Add browned meat balls and cook over low heat until meat balls absorb most of the sauce. Serve as hot hors d'oeuvre. Yields enough sauce for 4 dozen bite-size meat balls.
Take cooked chicken and shred in bottom of casserole dish. Mix soup and sour cream together, then pour over chicken. Melt margarine and add poppy seed and cracker crumbs. Pour over soup and sour cream mixture. Bake at 400° until it starts to bubble and topping browns, about 20 minutes.
Mix pudding and pineapple; refrigerate 2 hours. Add Cool Whip and mix well. Chill and serve.
In a mixer bowl, beat egg until light. Add sugar and mix well. Stir in cream, pudding mix, vanilla and a dash of salt. Pour into a 4 to 5-quart ice cream freezer. Stir in milk and raspberries. Follow freezer instructions to freeze. Ripen. Makes 3 1/2 quarts. This is good stuff.
Brown beef and onion in large frying pan. Drain grease. Mix in refried beans. Heat, covered, on medium 5 minutes. Grease a 2-quart casserole dish. Layer ingredients into dish as follows:
Cream the butter and sugar. Then beat in the egg and vanilla. In a separate bowl, combine the flour and salt, then mix with the butter/egg/sugar mixture. Chill the dough for 3 hours. Preheat oven to 350°. On a flour-covered surface, roll out dough to 1/8-inch thickness and cut into shapes with cookie cutters. Bake cookies on a greased cookie sheet for about 8 minutes.
Mix graham cracker crumbs, powdered sugar and oleo together and press into well-buttered 9 x 13-inch Pyrex pan. Blend eggs, sugar and cream cheese well with mixer and spread on cracker crumbs. Bake at 350° for 20 minutes. Cool. Add juice from 1 lemon to pie mix. Mix well and add to baked crust. Top with Cool Whip or whipped cream. Refrigerate.
Cook rice according to package directions. Brown sausage, then crumble. Drain off grease. Saute onion in margarine, then stir in soup, Cheez Whiz and broccoli until smooth. Mix rice, sausage and Cheez mixture. Pour into baking dish and bake at 350° for about 45 minutes.
Preheat oven to 350°. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger. Beat together eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in dry ingredients all at once. Fold in nuts and raisins. Spoon into cups. Bake for 20 to 25 minutes.
Stir sugar, corn syrup, water and salt until dissolved. Boil to medium ball stage (240°). Pour slowly 1/3 of hot mixture over stiffly beaten egg whites, beating constantly. Cook remaining syrup to 265°. Beat syrup into candy mixture. When mixture holds shape, add 1 teaspoon of vanilla. Drop on waxed paper. (Any food coloring can be used.) Add pecans when candy loses shine.
Melt chocolate and butter over low heat in a small saucepan. Beat eggs and add sugar. Add melted chocolate and butter to the egg and sugar mixture. Pour into unbaked pie shell. Bake 25 minutes at 375°. Top with Cool Whip or vanilla ice cream. Could add 3/4 cup pecans if you would like!
Put fruit into baked pie shell. Cook sugar, cornstarch, water, white karo and salt until transparent. Add Jell-O. Remove from heat and let set until mixture gels. Pour over fruit and refrigerate until set. Serve with Cool Whip or ice cream.
Mix squash and onions together. Sprinkle with salt. Let stand 1 hour. In saucepan, add remaining ingredients. Bring to a boil; add squash and onions. Boil until it turns pink. Pour into hot jars and seal.
Mix together; dough will be stiff. Drop by heaping teaspoonfuls on cookie sheet. Bake at 350° for 8 minutes for a chewy, rich cookie.
Melt margarine and combine with graham cracker crumbs and 1/4 cup sugar. Press into 11 x 13-inch baking dish.
Combine all ingredients and jar up. Keep jar in refrigerator and add beer only in the amount that you are using at any given time.
Add 1 can drained green beans, 1 can tomato soup and 1/2 can water; simmer. While meat is simmering, peel and boil potatoes. Drain and mash with butter and 1 cup of Cheddar cheese. Pour meat mixture into 9 x 11-inch pan. Top with spoonfuls of potato and cheese mixture. Bake 30 to 40 minutes at 350°.
Cook on top of stove 5 minutes. Makes 2 cans of beets.
This is a healthier version of a regular pumpkin cheesecake. I served it at Thanksgiving, but didn't say it was made from tofu until after we ate it. No one could believe it! They loved it!
Stir and cook sugar, corn syrup, whipping cream and butter until sugar is dissolved. Continue cooking until syrup boils a brittle boil; pour slowly over popcorn. Mix well. Grease hands and shape into balls. Serves 10 to 12.
Remove excess fat and skin from chicken. Wash and put in roasting pan. Mix onion soup and defrosted orange juice in bowl. Spoon mixture thickly over chicken. Bake at 400° for 45 minutes. If not brown on top, put under broiler for 2 or 3 minutes. Serve with rice and vegetable. Dilute leftover orange mixture and use as sauce on chicken and rice. Serves 4 to 5.
Mix and sift first 4 ingredients. Blend Crisco, sugar and eggs. Add molasses and blend well. Add next 2 ingredients and slowly add dry ingredients, stirring well to blend. Pour into greased pans and bake at 350° for 50 to 60 minutes. Nuts may be added if desired. Makes 2 loaf pans or 1 (13 x 9 x 2-inch) cake pan.
Mix all ingredients together and put in buttered pan. Then let stand for thirty minutes in refrigerator. Then cut and serve. Hmm Hmm Good Good!!!
In medium saucepan, combine drained cherries, undrained pineapple, granulated sugar, quick-cooking tapioca, lemon juice and red food coloring. Let stand 15 minutes; cook and stir until thickened and clear, 5 to 10 minutes. Cool.
Combine cream cheese, sugar, vanilla, lemon juice and salt. Add eggs one at a time while mixing. Cook at 350° for 30 to 35 minutes. Let chill for awhile.
Heat oven to 425°. Butter a 1 1/2-quart gratin or baking dish. Peel potatoes and cut into 1/8-inch thin slices. Spread half of them in prepared dish. Sprinkle with half the salt and pepper. Cut butter into small pieces and dot top of potatoes with half the butter. Add the rest of the potatoes, salt, pepper and butter. Top with the cheese. Pour in stock. Bake until golden and bubbly, about 40 minutes. Let potatoes stand 10 minutes. Yield: 6 servings.
Mix ingredients in the order given. Add enough white flour to make a dough that can be kneaded. Allow to rise in a warm place until doubled in size. Shape into 3 or 4 loaves. Let rise again. Bake in a 350° oven for 45 to 60 minutes. If loaves become too dark, reduce oven temperature near end of baking period.
In a mixing bowl beat egg yolks. Add potatoes, Parmesan cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff; fold into the potato mixture. Brush eight muffin cups generously with melted butter. Divide potato mixture into cups. Brush remaining butter over potatoes. Bake at 375° for 30 to 35 minutes or until lightly browned. Serve immediately.
Cook ground beef, green peppers and onions until browned. Add soups and spices. Boil noodles until tender. Drain noodles and stir with beef and soup mixture. Place in baking dish and top with slices of cheese. Bake at 350 degree in oven until cheese melts.
Melt butter in skillet. Add flour and stir to paste. Add milk and cook until thick. Add cheese, soup and salt. Place beans in buttered casserole. Pour sauce over beans. Stir gently. Sprinkle onion rings over top. Add pimento. Bake 20 minutes at 350°.
Hard-boil and peel eggs. Prick each one several times with a fork. Place in a large stoneware crock or a deep bowl. Heat together in a separate pan, but do not boil, the beets, vinegar, onions, salt and pepper. Pour hot mixture over the eggs and cool. Cover and store in the refrigerator for 1 to 2 weeks.
Combine pudding mix, sugar, milk and butter in pan. Heat slowly, stirring constantly until sugar dissolves; then cook without stirring until a soft ball will form when dropped in a cup of cold water.
Cut up potato. Cook until it is tender; drain. Put in bowl and let cool. Mash up potato. Add sugar until it resembles play dough. Roll out to 1/4-inch thick. Spread on peanut butter. Roll up like a jelly roll. Cut into 1/4-inch pieces. Let dry. Put in layers with foil between in closed containers. The candy will last for 2 weeks.
Season chicken with salt and pepper; brown. Brown onion and garlic; drain. Mix remaining ingredients in a pan. Add chicken to sauce and cover. Simmer 1 to 1 1/2 hours. Stir. Add water, if needed.
Cream peanut butter and shortening. Gradually add brown sugar, beating until light. Add vanilla and eggs, one at a time, beating until fluffy. Sift together flour, baking powder and salt; add alternately with milk, beating after each addition. Fill paper bake cups in muffin pans half full. Bake at 375° for 15 to 20 minutes. Cool. Frost with peanut butter. Yield: 2 dozen cupcakes.
Fry onion until soft. Add all other ingredients and cook until done (about 30 minutes). Sprinkle cheese over top when done.
Cook cake mix as directed on box. Remove from oven. While hot, punch small holes in top of cake with fork. Place pineapple with juice and sugar in small saucepan. Bring to boil. Pour this mixture over cake; mix vanilla instant pudding as directed. Add Cool Whip. Spread on top of pineapple mixture.
Melt butter in an oblong baking dish. While this is melting in oven, mix together flour and sugar; add milk. Pour this mixture into baking dish. Spoon peaches over the top and add all the juice. Bake at 325° for 45 minutes or until crust is brown.
Cook broccoli in chicken stock with onion until soft. Make roux with butter and flour. Add broccoli and stock to roux. Add half and half cream to mixture until desired consistency. Heat thoroughly.