HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter, powdered sugar, egg yolks and vanilla until thick. Fold in whipped cream. Break one-half of the cake into little pieces in a loaf pan. Pour one-half of the custard over the cake. Pour half of the smashed candy bar over the custard. Repeat with cake, custard and candy bars. Refrigerate overnight and serve the next day.
Brown meat. Drain. Heat all ingredients until very hot. Serve with chips or cornbread.
Sift meal and flour; mix dry ingredients. Beat egg until fluffy. Stir in egg and milk; spray skillet with Pam. Preheat skillet. Pour mixture into skillet; turn heat down to very low and cover. Cook until top of cornbread is firm; turn cornbread over and brown top. Corn bread will cook in 15 or 20 minutes. Makes 8 slices.
Mix all of the ingredients with an electric mixer for exactly 10 minutes. Pour the mixture into a greased and floured angel food pan. Bake at 350° for 40 minutes. Cool completely and remove cake from pan.
Heat oven to	325°. Brush 15 1/2 x 10 1/2 x 1-inch jelly roll pan with butter. Heat brown sugar, corn syrup, oleo and salt in 3-quart saucepan over medium heat, stirring constantly, until sugar is dissolved, about 5 minutes.	Remove from heat; stir in cereal and nuts until well coated.	Spread mixture	in pan and bake 15 minutes. Cool 10 minutes. Loosen mixture with metal spatula and let stand until firm, about 1 hour. Store in covered container.	Makes about 8 cups.
Preheat oven to 350. Dice onions, tomatoes and garlic and steam in oil with 2 tsp. of water. Add paprika and mix. Add wine and 1/4 cup water and simmer for 30 minutes. Wash okra and trim off stems, add to onion mixture. Add salt and place in baking dish. Bake 20-30 minutes. Sprinkle with parsley and red pepper. Serves 6.
Set Cool Whip out on cabinet to defrost. Drain all 3 cans fruit and place in large mixing bowl. Sprinkle dry pudding mix over fruit and toss lightly. Stir in sour cream. Add Cool Whip and stir gently until well blended. Chill for 6 to 8 hours. Serves 6 to 10 people.
Mix all together and pour in an unbaked pie shell. Bake at 450° for 10 minutes and then at 350° for 50 minutes.
On large baking sheet, unfold crust according to package instructions and put into an 11-inch circle. Pierce through with fork and bake at 425° for 8 minutes, or until very lightly browned. Cool and place on serving platter.
Cream butter and sugar until fluffy. Add remaining ingredients and pour into unbaked pie crust. Bake 10 minutes at 450°. Lower oven to 350° and continue cooking approximately 1 hour (until golden brown on top and solid enough not to jiggle when shook).
Cook large shells according to package directions. While cooking mix turkey or hamburger, egg, onion, salt and pepper, oatmeal or crackers together. After shells are cooked, cool with cold water. In oblong 9 x 12-inch baking dish, fill each shell with turkey or hamburger mixture. Then pour spaghetti sauce over all shells. Bake 1 hour and 30 minutes at 350°. When done, sprinkle cheese over top until melted, about 5 to 10 minutes.
Mix all of the preceding. Pour into an 8 x 8-inch baking dish. Bake at 350° for 45 minutes. May garnish with sliced olives and pimentos.
Mix cream cheese and salsa together, then mix other ingredients. Spread on tortillas and roll. Refrigerate overnight. Slice and serve.
Cook vermicelli in butter until brown. Cook rice according to package directions. Mix together. Then mix bouillon and water. Pour into dish of rice mixture. Cook until liquid is absorbed or rice is tender.
Mix together sugar, flour and 6 cups of milk in a large non stick saucepan. Bring to a boil over medium heat. Cook until the mixture is thickened.
Preheat oven to 350°. Brown ground beef; drain. Add chopped onion and green pepper. Stir until onion and pepper are tender. Add spaghetti sauce. In a 13 x 9 x 2-inch baking dish, spread 1 1/2 cups sauce mixture. Arrange a layer of uncooked lasagne noodles. Top with pepperoni slices, cottage or Ricotta cheese and sauce, then sprinkle some Mozzarella and start another layer of noodles, pepperoni, cottage cheese or Ricotta, sauce and Mozzarella. End with sauce and Mozzarella. (Do not be concerned with empty space at ends of pan, lasagne will expand during baking.) Bake for 45 to 55 minutes.
Preheat oven to 400°. Cut tips off wings and save for soup stock or discard. Cut wings at joints. Arrange in single layer on broiling pan or rack and sprinkle with garlic powder. Bake for 20 to 25 minutes in 400° oven, turning once.
Beat eggs. Add pineapple, water and sugar. Heat until hot but not boiling. Remove from heat and add the Jell-O. Refrigerate until mixture thickens, 1 to 2 hours. Add nuts and Cool Whip. Place in a large mold. Refrigerate until hard.
In 2 qt. pitcher combine concentrate, water and cranberry juice; mix well. Refrigerate until ready to serve. To serve stir in soda.
Mix together the first 3 ingredients and press in bottom of a 9 1/2 x 13-inch pan. Bake at 325° for 30 to 40 minutes or until lightly browned. Mix the cream cheese, powdered sugar and Cool Whip. Pour this over cooled crust. Pour 1 package of thawed strawberries (you may use fresh, if possible) over the cream cheese mixture. Cover the strawberries with a jar of strawberry glaze. Chill and serve.
Break lettuce into salad bowl. Peel, pit and slice avocado. Clean and cut strawberries in half. Toss together with dressing.
Mix cornbread and whole wheat bread, add celery, onion and parsley. Dampen well with stock from boiled neck and gizzards in seasoned water. Mix dressing thoroughly and fry in small amount of salad oil until celery and onions look wilted. Add eggs, mushrooms with juice and pecans. Season well with salt and pepper. In another skillet, fry the rice in a small amount of oil until golden brown. Add enough stock to cover rice and let cook 10 minutes, stirring constantly. Then add rice to first mixture, mix well. Stuff bird or bake separately.
Cookie Crust Mixture: Mix 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon rind, 1/4 teaspoon vanilla with pastry blender. Cut in butter and 1 egg yolk. Shape into ball; wrap in wax paper. Refrigerate 1 hour. Start heating oven to 400°. Roll about one-third of dough between floured pieces of wax paper into a 9 1/2-inch circle. Place on bottom of 9-inch spring-form pan; trim to fit. Bake at 400°, 10 minutes or until golden; cool. Grease side of spring-form pan; fit over filled base. Roll rest of dough into 15 x 4-inch rectangle; cut in half lengthwise; use to line side of pan, patching if necessary.
Combine nuts, cherries and coconut; add flour and mix. Cream butter until light and fluffy. Add sugar gradually and continue to cream; add eggs one at a time, blending well after each. Add salt and flour mixture; blend. Pour into a greased and floured tube pan, line bottom with wax paper and cover top with foil. Place a pan of hot water in the bottom of oven. Bake in oven at 250° to 275° for 2 1/2 hours, removing foil for the last hour of baking. Cake is done when top feels slick and sinks slightly from sides of pan.
Sift first four ingredients together. Break 1 egg in a cup and then fill it with milk. Then add to sifted ingredients. Add 3 teaspoons melted butter and beat thoroughly. Spread in pan and drizzle a little melted butter over top. Then put brown sugar and cinnamon on top and bake at 350° for 1/2 hour.
Combine lemon juice, oil, onion, garlic, pepper, sugar, lemon peel and salt in a small bowl; reserve 2 tablespoons marinade. Combine remaining marinade and chicken in a large, resealable, plastic food bag. Seal bag and coat chicken. Refrigerate 4 hours or overnight. Remove chicken from bag. Arrange chicken on microwaveable plate; cover with wax paper. Microwave on High for 5 minutes. Turn and rearrange chicken. Cover and microwave on High 5 minutes. Transfer chicken to grill. Grill for 15 to 20 minutes, turning several times and basting often with reserved marinade.
In one bowl, combine the first 6 ingredients. In a second bowl, combine the remaining ingredients. Mix first bowl of ingredients completely. Fold into second bowl until blended. Spoon into two 9 x 5-inch loaf pans that have been greased and dusted with flour. Bake in preheated 350° oven for 1 hour. Turn onto rack to cool.
Combine sugar, salt, yeast and 1 1/2 cups flour. Heat milk, butter and water very warm (120°). Beat into dry ingredients. Add 1/2 cup flour; mix with spoon. Knead a few minutes. Add flour as needed. Let rise in bowl 30 minutes. Cover with towel. Turn out on lightly cornmealed surface. Makes 2 pizzas.
Place oil in a large frying pan and saute onion, green pepper, tomato and spices. Add peas and simmer. When mixture is heated through, evenly break eggs onto peas and fry sunny side up. Ready to eat when eggs are done. Nicely topped with grated cheese, if desired.
Bring 8 quarts water to boil. Add all ingredients above except crabs and 1/4 cup of Old Bay. Bring back to boil. Add live crabs to pot. Boil 30 minutes. Turn off heat and soak crabs in pot for 30 minutes. Remove from pot and sprinkle with remaining Old Bay.
Put all ingredients in a blender and blend thoroughly. Pour into a 10-inch pie pan that has been greased and floured. Bake at 350° for 60 minutes. A crust will form on the bottom, pie filling in the center and a coconut topping on top.
Mix all ingredients together. Use 3 tablespoons of mix for each cup of boiling water.
Beat condensed milk and cream cheese with mixer. Add Key lime juice a little at a time until well mixed. Pour into graham cracker crust. Chill in refrigerator for 2 hours.
Mix oil, vinegar, sugar and salt and pepper to taste. Pour over salad and stir. Or use Good Seasons Italian dressing mix over salad.
Preheat oven to 350°. Combine cake mix, yogurt, egg and margarine. Beat until blended. Stir in chocolate bits. Drop dough on ungreased cookie sheet. Bake for 12 to 15 minutes. Makes 7 dozen.
Place peeled eggs in clean quart jar. Mix all other ingredients in a saucepan and bring to a boil. Simmer for 5 minutes. Pour over eggs. Put lid on the jar. Cool at room temperature. When cool, store in the refrigerator for at least 2 weeks before serving.
Mix sugar and cornstarch, add to boiling water. Stir constantly and bring to boil. Boil for 5 minutes. Add lemon extract or rum and butter. Stir until butter is melted. Cool and pour over bread pudding.
Beat eggs slightly. Add sugar, salt and vanilla. Slowly add hot milk. Place in 1-quart casserole. Sprinkle with nutmeg. Do not cover. Place on microwave turntable (or turn every 2 minutes). Cook 6 1/2 to 7 minutes. Center will become firm during standing time. Makes 4 servings.
Saute mushrooms. Butter and cube 3 slices white bread. Put bread in bottom of casserole dish. Combine sauteed mushrooms with sauteed onion, celery and green pepper. Add mayonnaise, salt and pepper. Spread this mixture over bread. Butter and cube 3 more slices of bread and put over mixture. Slightly beat the eggs and milk; pour over casserole. Refrigerate overnight. Spread soup over top. Bake for 1 hour at 300°. Sprinkle with grated cheese; bake 10 minutes more.
Place roast in a shallow roasting pan and bake in a slow oven at 325° until surfaces are well browned. Combine defrosted juice, sugar, water and mustard. Baste meat with this mixture. Allow 3 hours for roasting. Garnish with parsley and orange slices.
Stir all ingredients together until sugar dissolves. Pour into screw-top jar. Cover and store in refrigerator.
Saute onion in margarine until transparent. Add zucchini and potatoes. Cook until zucchini is soft. Mix cheese into eggs, gently pour into pan. Cook slowly, about 10 minutes or until bottom is slightly brown. Place plate over pan and flip frittata onto plate. Slide back into pan and cook until brown. Sprinkle with salt, pepper and parsley. Serves 4.
Line cookie sheets with waxed paper. Break chocolate in pieces into a small narrow saucepan. Stir constantly over very low heat until melted. Holding pretzels with tweezers or small tongs, dip one at a time into white chocolate. Place pretzels on lined cookie sheets. Refrigerate 30 minutes or until completely set.
Combine all ingredients except cheese in bowl; mix well. Pour half of batter in 9-inch baking pan or iron skillet which has been heated on top of stove with enough oil to keep batter from sticking. Sprinkle cheese on top and pour remaining batter over cheese. Bake at 375° for 30 to 40 minutes. Corn bread should have golden color as cheese floats to top. This corn bread is very moist.
Mix well, about 10 minutes. Pour into small greased skillet and bake at 400° until brown.
Mix potatoes, green pepper, pimentos, onions, salt and pepper and place in a greased 9 x 13-inch pan. Mix milk and soup together and pour over potato mixture. Top with cheese. Bake in a 350° oven for 30 minutes or until bubbly.
Cut tips off wings (save tips for soup). Halve remaining chicken wings at joint. In a small bowl, combine soup mix, bread crumbs and caraway. In another small bowl, beat egg with beer. Dip chicken in beer mixture, then soup mixture, coating well. Place in a large shallow pan and drizzle with melted butter. Bake, uncovered, 30 minutes or until tender. Makes 30 appetizers.
Brown garlic and ground beef in butter. Add onion; cook for a few minutes.	Add remaining ingredients; cook for 15 to 20 minutes on low heat. Serves 4.
Dissolve lye in water. (Check strength of lye mixture by dipping large chicken feather in it. If it cleans the feather from the stem, it is strong enough. If it doesn't, add more lye. Retest.)
Prepare pudding mix with milk as directed on package. Divide Cool Whip into 8 dessert glasses, 1/3 cup in each. With spatula or back of spoon, make a depression in center, spreading Cool Whip up sides of glasses. Spoon pudding into glasses. Chill; serve.
Scald milk in top of double boiler. Beat egg yolks slightly. Add sugar and salt. Stir into egg mixture several spoons of scalded milk. Keep water in bottom of double boiler below boiling during rest of cooking time. Add egg mixture to scalded milk, stirring constantly. Cook until the custard thickens only enough to coat a metal spoon. Cool. Add vanilla. Store in covered dish in refrigerator until serving. Pour over individual servings and garnish.
Melt butter in heavy large skillet over medium heat. Pat veal dry and cook about 4 minutes per side for medium rare. Transfer to heated platter and tent with foil. Add cream and cognac to pan. Boil, stirring up any browned bits until thickened to sauce like consistency, about 3 minutes. Season with salt and pepper. Return veal to pan and add walnuts. Simmer for 1 minute.
Combine soup, pepper, salt, oil and vinegar until well blended. Pour over vegetables. Refrigerate overnight. Serve cold as a relish. Enjoy!
In a mixing bowl, pour boiling water over the bulgur wheat. Let sit for 1/2 hour. Mix remaining ingredients. Pour over wheat and toss. Cover and refrigerate at least 1 hour. Serve over a bed of lettuce. The salad is best if it is refrigerated several hours before serving. About 10 servings, 175 calories per serving.
Blend cream cheese, 1/2 cup oleo, 1/4 teaspoon butter flavor and flour thoroughly. Chill dough, then press into 9-inch pie pan. Trim	and flute dough. Slightly beat eggs, blend in sugar, salt, corn syrup and oleo, vanilla and butter flavoring. Arrange pecan halves on bottom of crust. Pour filling over them. Bake 50 to 60 minutes at 350° until center of pie is almost set. Do not overbake for filling will set as it cools. Cool 1 hour before cutting.
In a large pot, place all ingredients. Cook at high heat until it begins to boil; then cover and cook at medium-low heat until chicken is done and the vegetables are just slightly tender but not too tender, about 30 to 40 minutes.
Brown and drain ground beef and onion. Add remaining ingredients. Chili will cook in 30 to 45 minutes; however, chili is best when simmered for as long as possible!
Take skin off chicken and clean it thoroughly. Soak in soy sauce. Season with seasoned salt, onion/garlic powder, black pepper, thyme leaf and lots of curry powder. Brown chicken in oil. Put in large pan with small amount of water, diced peppers, onion, tomatoes and additional curry powder. Simmer 30 minutes. Will feed a crowd.
Combine all ingredients. Bake in uncovered baking dish at 350° for 35 minutes.
Combine all the ingredients in a blender and mix well. Keeps in the refrigerator for at least 1 week. Serves about 8. ENJOY!!!
Peel tomatoes and cut coarsely. Add chopped onions and peppers. Add salt and mix. Let drain in cheesecloth or colander for 3 hours. Add other ingredients and mix well. Put into jar or crock. Stir every day for 3 days. Stir well before using. This relish will keep for one year, when refrigerated.
Brown meat and transfer to large saucepan (Dutch oven). Add the remaining ingredients. Mix well. Simmer for 1 1/2 to 2 hours.
Mix first 3 ingredients together. Place one sheet of phyllo in 9 x 13-inch pan. Brush with butter. Repeat 5 more times. Sprinkle with 1 cup walnut mixture. Cover with 1 sheet of phyllo; brush with butter. Repeat process 2 more times (6 sheets phyllo, 1 cup walnut mixture). After last layer of phyllo, with sharp knife, cut halfway through layers in triangle pattern to make 24 (or 48 smaller). Bake at 300° for 1 hour and 25 minutes. Heat honey in microwave until hot but not boiling. Spoon over baklava. Cool on wire rack at least 1 hour before removing from pan.
Spray a 9 x 13-inch Pyrex dish with Pam. Preheat oven at 350°. Layer the following: pineapple, then sugar mixed with flour and cheese. Make the topping with Ritz crackers and melted margarine. Bake for 30 minutes or until bubbly.
Sift dry ingredients together and add milk and mix. Melt butter in deep dish and pour in batter. Put in enough peaches to cover top. Bake at 350° until golden brown.
Pour oil in a 9 x 13-inch pan and spread oil until even in bottom of pan. Place remaining ingredients in a bowl and stir with a fork or spoon, 2 to 3 minutes until blended. Spread evenly in pan. Bake at 350° for 35 to 45 minutes.
Combine prunes, flour, baking powder, salt, sugar, cinnamon and wheat germ in bowl. Beat egg in separate bowl. Add sour cream, marmalade and melted butter or canola oil. Add all at once to dry ingredients, mixing just to blend. Spoon into oiled muffin tins. Bake 15 to 20 minutes at 375°. Makes 12.
Melt butter and sugar. Add curry powder. (If you like a thick sauce, add 1 1/2 tablespoons cornstarch.) Drain fruit and place in a large flat casserole. Decorate with green and red cherries, if desired. Add melted curry sauce. Bake at 350° for 1 hour. Serves 6.
Cook noodles, uncovered, in boiling water 20 minutes, stirring occasionally. Drain. Combine soup, milk, water and Cheddar cheese in a 3-quart saucepan. Cook and stir until all melted. Cool cheese. Stir in cooked noodles, turkey, pimentos, peas and carrots. Spoon mix into a greased 11 3/4 x 17 1/2-inch baking dish. Combine bread crumbs, Parmesan cheese and parsley. Sprinkle over the top. Bake, uncovered, in 375° oven for 30 minutes or until hot. Makes 6 servings.
Preheat oven to 425°. Mix brown sugar with 2 tablespoons melted butter. Spread in the bottom of Bundt pan or ring mold. Arrange pecans and cherries (cut side up) on brown sugar. Dip each biscuit into remaining melted butter and roll in sugar and cinnamon mixture.
Mix all ingredients with beater until creamy. Keep refrigerated. Before serving, let stand at room temperature for about 20 minutes to soften. Can add 1/2 tsp. of cinnamon to make Cinnamon Honey Butter.
Clean and wash grapes; put in a kettle. Cover with water. Let simmer, but do not boil. Cook until fruit is soft, then strain through a jelly bag. Add 1/2 cup sugar for each quart of juice. Boil hard for 5 minutes. Can and seal. Very good if you have your own grapes. This recipe is made often for Communion for our church.
Mix into dough. Roll dough into small balls, then roll in sugar (with a little cinnamon). Bake at 350° for 12 minutes.
Combine sugar, salt and lemon rind; set aside. Combine eggs, lemon juice, butter and applesauce; add dry ingredients and beat with an electric mixer until mixture is blended. Pour into unbaked pastry shell; bake at 450° for 15 minutes. Reduce heat to 350°; bake an additional 15 minutes or until set. Cool on a wire rack.
Grind up cookies. Mix instant pudding and milk. Cream together cream cheese, butter and powdered sugar. Then add pudding mixture, then Cool Whip. Layer Oreos and cream, starting with Oreos and ending with Oreos.
Have butcher remove the bone and tie it to the meat. Put in roasting pan, fat side up, and season well with salt and pepper. Roast in a 325° oven for 20 minutes per pound. Meat thermometer should read 150°. Let stand, tented with aluminum foil, while gravy is being prepared.
Mix apples, sugar, cinnamon and lemon juice in a 6 x 10-inch Pyrex dish. Put cake mix in mixing bowl. Cut butter in thin slices and blend into cake mix with pastry blender. Add pecans; mix well and sprinkle over apple mixture. Bake in 350° oven for 35 or 40 minutes.
Mix the flour, butter, brown sugar and pecans together. Spread them in a pizza pan to form the crust. Bake for 15 minutes at 400°; cool. Mix the cream cheese and powdered sugar; fold in the whipped topping. Spread over the cooled crust. Mix gelatin, sugar, salt and 1/2 cup water/strawberry juice. Dissolve the cornstarch in the other 1/2 cup of water/strawberry juice; stir into gelatin mixture. Cook until thickened. Add strawberries; cool. Spread on top of the cream cheese layer. Chill well.
Mix well and press into mold and chill. Turn upside-down on plate and spread with cream cheese.
Combine first 6 ingredients in saucepan. Stir well. Place over medium heat, stirring constantly until sugar dissolves; then cook to soft ball stage, about 232°. Remove from heat. Add nuts, stirring until well coated. Spread nuts on waxed paper. Separate with a fork and cool. Yield: 2 cups.
Melt the butter and the marshmallows. Put the Rice Krispies cereal. Mix everything together in bowl. Put in square pan. Let it cool off. Cut into squares. Then eat them.
Dissolve yeast in warm water. Stir dry ingredients in large bowl, cut in shortening with pastry blender. Add buttermilk and yeast mixture. Stir until thoroughly moistened. Turn onto floured board and knead 1 to 2 minutes. Roll dough to 1/2-inch thickness and cut with cookie cutter. Place on ungreased baking sheet. Bake at 400° for 12 to 15 minutes. Unused dough can be kept refrigerated for 2 weeks.
Cream sugar and butter. Add	eggs and bananas. Sift flour, soda and salt together. Stir in slowly. Add vanilla. Bake in greased and floured pan for 40 minutes at 350°.
Cook rice. Slightly cook celery, onions and green pepper; drain. Melt margarine and mix all of this together. Put cooked broccoli in greased casserole dish; add all other ingredients. Bake at 350° for 20 to 25 minutes.
Wash and break cauliflower into small florets. Sprinkle with salt. Combine milk, egg and biscuit mix and stir well. Dip florets into batter and deep fry until golden brown, 8 to 10 minutes, stirring occasionally. Drain.
Mix in a small bowl and microwave on High for 1 minute. Use as a glaze on chicken.
Cut beef across grain into strips 1/8-inch thick. Combine soy sauce, garlic, ginger and beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan. Add beef and toss over high heat until browned. Turn heat up and toss vegetables. Toss vegetables until tender-crisp. Mix cornstarch with water. Add to pan. Stir and cook until thickened. Add tomatoes and heat well. Can be served over rice.
Drain pineapple and oranges for approximately 3 hours. Combine cottage cheese and jello. Mix all ingredients together. Crushed peanuts can be used for decoration or mixed through the salad.
Melt margarine in large skillet. Sprinkle salt and paprika over chicken, brown. Remove. Place broccoli in greased 12 x 8 x 2-inch baking pan. Top with chicken. Combine soup, mayonnaise and lemon juice, spread over chicken. Bake in moderate (350°) oven 20 to 25 minutes. Sprinkle cheese over top. Place under broiler 2 to 3 minutes until lightly browned. Makes 4 servings.