HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg yolks in small mixer bowl; cream butter and sugar and add extract. In meantime, sift flour and measure. Add baking powder and salt to flour mixture and set aside. Add beaten egg yolks to butter mixture and beat. Add flour mixture and milk alternately to butter mixture. Beat egg whites stiff but not dry. Fold into cake mixture. Bake at 375° for 45 minutes.
Melt butter in skillet. Add flour, stirring constantly. Add milk and continue to stir. As mixture thickens, add cheese, salt, pepper and sherry. Allow to simmer for 3 minutes. Add whole shrimp and continue to simmer for 10 minutes. Serve on toast. Garnish with parsley.
Cook celery and onion in chicken broth for about 20 minutes. Add salt, soy sauce, bean sprouts or vegetables, chicken and cornstarch mixed with cold water. Cook for 10 minutes, stirring constantly. Serve on cooked rice or Chinese noodles. Serves 6 to 8.
Cut veal in inch cubes; place in water. Add salt. Cook 1 hour. Add sliced carrots. Cook until carrots well done. Add peas, cook slowly 15 minutes. Melt butter; blend in flour and brown slightly. Add onion and water; bring to boil. Add sauce to soup; bring to boil. Remove from heat and serve. Serves 6.
Cream one-half cup of butter, add the yolks of four eggs, one at a time, stirring well after each addition. Add two tablespoons of lemon juice, a small quantity at a time, one teaspoon of salt, one-fourth teaspoon of white pepper and very little cayenne pepper; then add one-half cup boiling water and cook in a double boiler until thick as soft custard.
Put oysters through meat grinder, saving juice. Saute chopped onion, celery, bell pepper and parsley in shortening until tender. Mix oysters, eggs and sauteed ingredients. Soak crackers in oyster juice; squeeze liquid out of crackers, then measure and add to oyster-seasoning mixture. Put into saucepan and cook 20 minutes over slow heat, stirring constantly. Remove from heat. Add Worcestershire, catsup, salt, pepper, lemon juice and garlic (put through a garlic press). If oysters seem too moist, add 1/2 to 1 cup cracker crumbs. Put mixture into oyster shells or ramekins; cover with cracker crumbs, dot with butter and brown in hot oven. Garnish with fresh sprig parsley. Serves 6.
Scrub potatoes and cut into wedges. Mix flour, fried chicken seasoning and black pepper. Sprinkle over potatoes and toss until potatoes are coated with mix. Spray a 10 x 13-inch (or any large pan) with Pam. Arrange potatoes in pan in a single layer. Drizzle with liquid margarine. Bake at 425° for 15 to 20 minutes. Stir. Continue baking for 15 to 20 minutes or until done. Can use Cajun style seasoning for a more spicy flavor.
Mix all ingredients together. Pour into pie shell. Bake for 1 hour at 325°. Cool. Serve with whipped cream or serve warm with vanilla ice cream.
Beat egg whites until stiff; set aside. Cream shortenings, sugar and egg yolks. Gradually add milk and flour; mix well. Add flavorings. Fold in coconut. Fold in egg whites last. Stir only until mixed well. Bake in tube pan at 300° for 1 1/2 to 1 3/4 hours.
Cream butter, shortening and sugar. Add eggs, one at a time, beating well after each one. Sift flour and baking powder together and add alternately with buttermilk and vanilla. Bake in tube pan at 325° for 1 1/2 hours.
On a 14-inch heatable platter, spread bean dip in a thin layer. Mash avocados with lemon juice and spread over bean dip. Mix the sour cream, mayonnaise and taco seasoning and spread over avocado. Sprinkle olives, onion and tomatoes and top with cheese. Heat to melt cheese. Serve with tostados.
Put ice cream in a bowl to melt. Add Cool Whip to ice cream, then crushed cookies (easiest when put in plastic bag and smashed with rolling pin). Pour into a 9 x 13 cake pan. Cover and freeze.
Beat eggs, milk and sugar. Add salt, vanilla and corn. Drizzle butter over mixture. Bake in casserole at 375° until set. Takes about 1 hour.
Cream butter. Add sugars slowly. Cream well. Blend in egg, 1/3 cup peanut butter, soda, salt and vanilla. Add flour and oats. Mix well.
Spray a heavy skillet with Pam. Place all ingredients in skillet, breaking apart the corned beef and stir until well blended. Heat on medium heat until bubbly. Serve on buns for a delicious sandwich. Serves 8.
In small saucepan, mix the sugar, cornstarch and water. Cook until thick. Cool completely. Beat egg whites, salt and vanilla until stiff in separate bowl. Add cooled mixture and beat until smooth and stiff peaks form. Spread over cream pie filling of your choice, sealing to the edge of the pie crust. Bake at 350° for about 15 minutes or until golden light brown.
Place all ingredients in a large pot and simmer for 1 to 2 hours or place in a crock pot on low for 4 to 6 hours. Serve with grated cheese and crushed tortilla chips.
Put 1 1/2 cups corn chips in baking dish. Spread onions and 1/2 of the cheese over chips. Pour heated chili over onions and cheese. Top with remaining corn chips and cheese. Bake 10 minutes at 350°. Serves 4.
Sift dry ingredients in a large bowl. Make a well. Add other ingredients. Mix until smooth. Place in two 9 1/2 x 5-inch bread pans. Bake at 350° for 1 hour. One cup raisins and nuts may be added.
Brown sausage and drain fat. Add celery, onion and green pepper. Cook until tender, but not brown. Stir in pimento, soup, milk, rice and seasonings. Pour into an ungreased 1 1/2-quart casserole dish. Bake, covered, at 350° for 50 minutes. Mix butter and crumbs. Sprinkle over top. Bake 20 minutes more, uncovered.
Break turkey carcass apart. Put in large pan and cover with water. Bring to a boil and simmer about 2 hours. Cool until you can handle. Strip bones off all meat. Discard bones. To broth, add celery stalks and onion. Cook until vegetables are tender. Add sage, salt and pepper. Bring to a boil. Add turkey bits and meal (much like mush). Steam for about 30 minutes.
Combine the cake mix, mandarin oranges with juice, oil and eggs. Pour into 2 (9-inch) cake pans. Bake at 350° for 30 minutes.
Place crackers in warmed milk. Add to beef with salt, eggs and garlic. Add milk to make 1/2 tablespoon rolled meatballs. Fry in medium hot Crisco until done to satisfied specifications. Do not fry in fat that is too hot.
Divide bread dough into quarters. Shake in bag with sugar, brown sugar and spices. Put sugared dough in greased Bundt pan. Slice butter and top the dough with it. Bake at 350° for 20 to 25 minutes.
Preheat oven to 400°. Bring water to boiling in 2-quart saucepan. Reduce heat to low. Add oil, salt and flour all at once. Cook, stirring vigorously until mixture leaves sides of pan and forms a compact ball. Do not over cooked.
Melt butter in 9 x 13-inch pan. Put in layers, starting with vanilla wafers, chocolate chips, coconut and pecans. Pour Eagle Brand milk over all. Bake at 325° for 30 minutes.
Cream butter and sugar. Add egg and blend well. Dissolve pumpkin in soda. Stir into creamed mixture. Add all dry ingredients. Add pecans last. Pour into loaf pan and bake in 350° oven for 1 hour.
Preheat oven to 350°. Combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup of crumbs for topping. Add baking powder, baking soda, salt, sour cream, egg and almond extract to remaining crumbs. Mix well.
Boil 1 minute the sugar, milk and margarine. Remove from heat and add oatmeal, cocoa, vanilla and peanut butter. Drop by teaspoon on waxed paper. May substitute 1/2 cup coconut and 1/2 cup nuts for peanut butter.
Combine beef, eggs, crumbs, horseradish, onion, peppers, mustard, milk, salt and pepper together. Mix well and form 8 small loaves; place bacon on top each loaf. Place in 9 x 12-inch baking dish with rack. Combine margarine and catsup; pour over all loaves. Bake at 350° about 45 minutes.
Brown sausage, drain. Beat eggs with milk, salt and mustard. Place bread in bottom of well buttered 9 x 13 casserole. Crumble sausage over bread; top with cheese. Pour egg mixture over all. Refrigerate overnight. Bake at 350 degrees for 30 - 40 minutes. Serves 6.
Mix oil, sugar, salt and water together. Add yeast; mix in your mixer bowl and let set 5 to 10 minutes. Put on mixer. Add approximately 5 cups of flour gradually. Let mix 8 to 10 minutes; mixer does your kneading. Take dough out and put on a lightly floured board and just knead 4 or 6 times to form a ball. Put in a bowl with 2 tablespoons of oil. Flip over and let rise, double in bulk. Put in 3 foil loaf pans sprayed. Let rise until double again. Bake at 400° for 25 minutes.
Place beans in medium size kettle, cover with water and soak for 2 hours. Drain beans; add enough fresh water to cover. Cover kettle and bring to a boil, then simmer until beans are tender, about 45 minutes. Do not drain. Mix in remaining ingredients. Place entire contents of kettle in ovenproof bean pot with lid. Bake in 350° oven for 3 hours. Stir occasionally and add water as needed. Makes 4 to 6 servings.
Melt margarine in a large skillet. Mix other ingredients and margarine; mix. Pour into skillet and bake at 300° for 45 to 60 minutes.
Grease a 13 x 9 glass cake pan. Spread a layer of mini marshmallows in bottom. Mix cake as directed and pour over marshmallows. Spoon cherry pie filling on top. Bake at 350° until done.
Cook the macaroni according to package. Save the pineapple and orange juices; mix in pan with sugar. Add flour, salt and eggs. Cook until thick like pudding, then mix with macaroni; set in refrigerator overnight. Next day, add oranges and pineapple. Mix in Cool Whip and let it set.
Mix together cream and egg yolks. In saucepan, melt butter over low. Add cream/egg mixture and heat thoroughly. At the same time, cook tortellini following directions, then add to mixture. Add remaining ingredients. Mix so tortellini are well coated. Serve immediately.
Cream shortening, sugar and cocoa until smooth. Stir in eggs and sour cream. Blend the flour, baking soda and salt. Add to the creamed mixture. Mix well and fold in the chocolate chips and almonds. Drop by teaspoonfuls onto a lightly greased baking sheet. Flatten only slightly with a fork to shape into a circle. Bake at 375° for 8 to 10 minutes. Remove from baking sheet immediately. Press candy cane into cookies for eyes and ears of cat. Makes 5 dozen.
Mix eggs, cream and grated cheese and stir in remaining ingredients. Pour in pie shell. Bake at 350° for 35 to 40 minutes. Let stand 10 minutes before serving.
Dissolve marshmallows in boiling water, stirring constantly. Add gelatin, stirring to dissolve. Chill until slightly thick, but not set. Add pineapple, strawberries (thawed) and nuts. Chill until set. Top with mixture prepared of whipped topping and cream cheese, blended together.
Mix all ingredients together, except margarine, almonds and corn flakes. Put in 2-quart oblong casserole.
Boil sugar and water in a small saucepan for 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice. Cool, then pour into jar and refrigerate.
Chop peppers and onions. Pour scalding water over them and drain. Mix remaining ingredients and boil 15 to 20 minutes. Place in jars and seal.
Fix the rice according to directions, add cream of chicken soup. Heat and stir for 2 minutes. Add peas and corn.
In 1 quart boiling water, steep the tea bags into strong tea. In large container, combine thawed orange juice, lemon juice, sugar and mint; mix tea in. Add enough cold water to make 1 gallon. Stir, strain and serve. Keeps well in refrigerator.
Put molasses, sugar, boiling water and vinegar in saucepan. Bring to boil, then add cream of tartar. Boil until mixture will become brittle when dropped into cold water. Stir constantly during last part of cooking. When nearly done, add butter and soda. Turn into a buttered pan; as mixture cools around sides, fold toward center. When cool enough to handle, pull until porous and light colored, allowing candy to come in contact with tips of fingers and thumbs, not to be squeezed in the hand. While pulling, add 1 teaspoon of vanilla or 1/2 teaspoon lemon extract.
Preheat oven to 350°. Cook broccoli according to package directions; drain. In a small saucepan, combine cream cheese and 2 tablespoon of margarine and stir over medium heat until thick and smooth. Stir in milk until thick and bubbly. Add 1 teaspoon of salt and a dash of pepper. Fold in pearl onions, if you wish. Place broccoli in an 8 x 8-inch baking dish and pour cream cheese sauce evenly over the broccoli.
Cook rice. Put everything together except the mayonnaise and soup. Put this mixture in a baking dish. Mix the mayonnaise and soup and pour over the mixture. Cover with foil and bake at 325° for 1 hour. Serve with green beans and peach halves with cottage cheese.
Sift dry ingredients together twice. After sifting, work in shortening and add buttermilk. When ingredients are blended, turn out onto floured board. Roll dough to about 1/2-inch thickness and cut with Texas-size cutter. Place biscuits on greased sheet and bake in 425° oven for 12 to 15 minutes. Guaranteed to satisfy!
Spread crescent rolls on jelly roll pan. Bake according to package and cool. Mix cream cheese, mayonnaise, spices and soup mix. Spread over crust. Put raw vegetables on top. I use broccoli, cauliflower, green and black olives and avocado.
Combine cucumbers, onions and salt; pack in ice for 3 hours. Boil vinegar, celery seed, mustard seed and sugar. Get the mixture hot enough to melt sugar. Put cucumbers mixture in. Wait until pickles turn dark, like pickles in a jar do. Put in jar.
Marinate overnight. Bake at 425° on cookie sheet. Baste and turn until done. Can be served hot or cold.
Sift flour, baking powder, sugar and salt together into mixing bowl. Make well in center. Add blueberries. Cool shortening; combine egg and milk. Add to shortening. Add shortening mixture to dry ingredients all at once, mixing well. Fill greased muffin pans 2/3 full with blueberry batter. Bake at 400° for 25 minutes or until lightly browned. Yields 12 muffins.
Toast bread, then break into pieces. Blend eggs, sugar, vanilla and salt. Pour over toast. Add milk. After mixing, add cinnamon, raisins and pineapple. Mix and pour into a casserole dish. Bake at 350° for 50 to 60 minutes.
Mix 1/4 cup stuffing mix with 3 tablespoons melted margarine. Mix all other ingredients together and pour into a buttered casserole. Top with the 1/4 cup stuffing mix that had been mixed with the 3 tablespoons margarine. Bake, uncovered, at 350° for 35 to 40 minutes. Serves 6 to 8.
Boil all ingredients except cake until thickened and creamy. Cool slightly. Cut cake into squares and split. Put layers of vanilla ice cream between. Then cover all with warm sauce.
Soak mushrooms in 1/4 cup hot broth until soft. Drain. Cut mushrooms into bite size pieces. Cook bacon; discard all but 3 teaspoons fat. Remove bacon and crumble; set aside. In frying pan, add pepper, garlic and mushrooms. Saute 5 minutes. Remove from pan. Add brandy and scrape pan; reduce to glaze. Return the pepper mixture to pan. Add remaining 1/2 cup broth and thyme. Simmer 10 minutes or until reduced by 1/2. Add cream and simmer over very low heat until warm. Toss with pasta and bacon. Serves 2.
Mix the first 4 ingredients. Put half of the mixture in 1 1/2-quart casserole dish. Add sliced apples and 1/2 cup water. Add the rest of the crumbs. Cover and bake 1 hour at 350°. Microwave 15 to 20 minutes on High.
Combine dry ingredients. Beat egg yolks and add egg yolks and sour cream to dry mixture. Beat egg whites in cold metal bowl until peaks form. Fold melted butter into batter. Now fold egg whites in. Cook on prepared grill. Best you ever had!
In a skillet, cook bacon until crisp. Remove and drain on paper towels. In a medium mixing bowl, beat together eggs and cream just until blended. Stir in cheese and set aside. In a large kettle or Dutch oven, cook pasta according to package directions. Drain and immediately return to hot kettle. Toss pasta with margarine or butter until melted. Add bacon and cheese mixture. Toss gently until well mixed. Transfer to a warm serving dish. Sprinkle with parsley and pepper; serve immediately. Makes 6 main dish servings.
Cook broccoli about 15 minutes or until you mash with a fork; set aside. In a bowl, mix sour cream, mushroom soup, eggs, onion and half of the cheese. Drain broccoli; make sure it is mashed well. Add broccoli and 3/4 cup cracker crumbs to mixture. Pour into large casserole dish; sprinkle remaining cheese and crackers on top. Bake in 340° oven for 35 minutes.
Dissolve jello in 2 cups hot water. Add rest of ingredients and pour into mold or pan and refrigerate. Serves 8 to 10.
Melt cheese in saucepan. Brown ground beef; drain and add onion. Mix all ingredients together and heat in casserole dish.
Pound chicken flat. Place 1/2 slice of Swiss cheese and cubed chipped beef in bottom of 9 x 13-inch pan. Roll each chicken breast up and wrap with strip of bacon. Place in baking pan. Mix sour cream and soup (undiluted), then pour over chicken roll-ups. Bake uncovered at 275° about 2 hours. Test for doneness. Sprinkle Parmesan cheese on top before serving. Makes 8 servings. You may use turkey bacon and low-fat sour cream for less fat content.
Dough: Mix flour, egg, 1/2 teaspoon salt, baking powder and water into a firm dough (add more flour, if necessary). Roll out in large sheets, thin like pie crust. Cut into 3 to 4-inch squares.
Wash, peel and cut up potatoes. Pat dry with paper towels. Put all ingredients into blender or food processor. Blend well. Pour batter onto hot, greased griddle or pan (about 1/4 cup for each pancake). Brown and turn to brown second side. Serve with sour cream.
Combine sugar, sherry, honey, mustard and black pepper; set aside. After ham has cooked for 1 3/4 hours, remove from oven; turn heat up to 425°. Pour juice from ham into shallow bowl; chill so that fat can be easily skimmed. Trim off excess fat from ham; score in 3/4 inch diamond shapes with a sharp knife and coat generously with glaze. Turn oven back to 325° and bake ham 15 minutes; glaze again. Decorate and return to oven for 15 minutes. Once more remove ham and glaze, bake 15 minutes. Remove from oven, pour off juices and allow ham to sit 15 to 20 minutes. Serve juices. Serves 16 to 20.
After pork chops are browned, add remaining ingredients and simmer until pork is done, 1 hour or so.
Mix sausage, grated cheese and Bisquick mix. Knead until mix stays together; set aside. Split peppers and remove seeds. Stuff a piece of cheese into each half. Pinch a little sausage mix and flatten. Wrap the pepper inside flat sausage; mix and shape into egg shapes. Bake on cookie sheet at 325° for 25 minutes.
Mix ingredients together. Roll into balls and place on cookie sheet. Bake at 350° until brown.
Bring the milk, sugar, salt to a boil in a saucepan, cook 5 minutes, stirring constantly from time mixture starts to bubble around edge of pan. Remove from heat add the marsh mellows, semi-sweet chocolate pieces and vanilla. Stir vigorously or until marsh mellows are melted, add nuts. Pour in pan greased with butter.
In larger mixing bowl, combine first 5 ingredients; mix well and set aside. In another large bowl, combine remaining ingredients except icing; mix well. Add carrot mixture to flour mixture; stir until combined. Spread batter into lightly greased 9 x 13-inch baking pan. Bake at 350° for 25 minutes or until bars test done. Place on wire rack to cool completely. Frost with icing. Cover and store in refrigerator.
Mix Jell-O and boiling water until dissolved. Add drained pineapple; set (don't let it get firm). When set, add cherries, sour cream and nuts. Mix well. Pour into greased mold. Let set until firm or overnite.
Mix salmon, potatoes, onion, egg and pepper until blended. Form into 8 patties, each about 3/4-inch thick. Gently press patties in crumbs to coat. Heat oil in skillet. Add patties and cook about 4 minutes on each side until brown and crisp. Yield: 4 servings.
Cook and drain spinach. Add all ingredients to spinach. Refrigerate 2 hours. Shape into walnut sized balls. Bake for 20 minutes at 350°. (Can be frozen on cookie sheets, unbaked, and then stored in freezer bags; do not thaw before baking.)
Put water and butter in whipping bowl. Put in microwave for 3 minutes or until it comes to a boil, then add flour. Beat well. Add eggs one at a time, beating well after each egg. Grease a 9 x 13-inch pan. Spread in pan and bake 15 minutes at 450°, then 20 minutes at 350°. Take out and let cool. Push down with hand as needed.
Heat oil; stir in spices and allow to heat 3 to 4 minutes. Stir in chickpeas and enough of liquid to cover. Stir well. Mash some of the beans with a potato masher. Cook until thick. Remove from heat. Stir in lemon juice, chopped cilantro and tomatoes. Taste and adjust seasoning. Serve hot or at room temperature. Serves 4 to 6.
Cream margarine and sugar. Add eggs or Egg Beaters, one at	a time; then	add remaining ingredients. Grease a cookie sheet with an edge or a jelly roll pan. Spoon dough on each side of pan. Bake at 350° for 15 minutes. Remove from oven; slice and return to pan.	Bake another 15 minutes.
Take cooked chicken and chop into chunks. Add Veg-All, soup and milk with chicken and mix. Pour into pie crust and top with other crust. Slit and butter crust. Bake at 425° until done.
Mix together first 3 ingredients. Press into greased 11 x 17-inch pan. Mixture will be crumbly. Mix with mixer last 3 ingredients. Pour over cake mixture. Bake at 350° for 30 minutes or until browned.
Combine ingredients, mixing thoroughly. Bake at 325° for 1 hour and 15 minutes.
Preheat oven to 350°. Lightly grease an 8 x 8 x 2-inch baking dish. With a stiff brush, scrub zucchini well. Cut crosswise into 1/4-inch slices.
Deep fry tender bites; remove from fryer. Drain. Combine next 4 ingredients in a large bowl. Toss well, cover and chill. To portion, arrange 3 cups salad greens on plate. Sprinkle with 1/4 cup mushrooms and 1/4 cup mandarin oranges. Add 1 tablespoon walnuts. Top with 5 ounces of chicken. Accompany with 1/4 cup Charleston Apricot Dressing.
Brown hamburger; drain. Heat all ingredients together in slow cooker or on low on stovetop, but not in the microwave. Serve with tortilla chips.
Bring milk to a boil; set aside. Mix flour and sugar; add to well beaten egg yolks. Beat until lemon color. Mix with scalded milk and cook in double boiler until thick. Add coconut. Pour in deep dish cooked pie shell. Cover with meringue and brown in 350° oven.
Mix thoroughly cheese, butter, hot pepper sauce, salt, paprika and flour. Form portion of dough around each well drained olive. Bake in 400° oven for about 15 minutes, or until golden brown.
Cream together butter and sugar. Add egg and vanilla. Mix well. Blend together flour, soda and salt. Add to creamed mixture. Stir in Rice Krispies and chocolate chips. Drop by level tablespoons full and bake at 350° for 12 to 15 minutes. Dough will be very stiff. Don't try to double.
Mix all ingredients and pour evenly into pie crusts. Bake at 350° until done.
Mix flour, baking powder, soda and salt. Beat shortening and sugar until creamy. Beat in egg and vanilla. Blend in flour mixture. Stir in rolled oats. Chill. Shape dough into balls about 1 inch in diameter. Place about 2 inches apart on an ungreased baking sheet. Bake at 350° (moderate oven) 10 to 15 minutes. Remove from baking sheet while warm.
Defrost broccoli. Place on bottom of a 9 x 12-inch pan. Place chicken on top of broccoli. Mix mayo and soup. Pour over top. Sprinkle with bread crumbs and Parmesan cheese. Bake at 350° for 40 to 45 minutes.
Melt Hershey bar in microwave (do not burn). Mix 1/2 chocolate and 1/2 Cool Whip with blender. Mix other half together. Pour into shell and chill until set (approximately 2 hours). Additional Cool Whip can be served on individual pieces if desired.
Cover raisins with boiling water; let stand 5 minutes. Drain and cool. Combine remaining ingredients. Let stand in refrigerator one hour. Serves four.
Melt chips, butter and peanut butter. Pour over cereal. Stir. Pour into bag filled with powdered sugar and shake until coated.
Preheat oven to 375°. Combine cheese, onion, egg white and Tabasco sauce and beat with whisk until light. Spread the mixture on muffin and bake until lightly browned