HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak gelatin in cold milk; dissolve in scalded milk. Gradually beat sugar into egg yolks. Pour small amount of hot milk into egg mixture. Stir into remaining hot mixture. Combine with cold coffee. Add vanilla; cool. Pour into freezer container and freeze. Let egg whites and custard thaw about 1 1/2 hours. Whip egg whites until stiff. Break custard into chunks and beat until smooth. Fold in egg whites. Pour into punch bowl and sprinkle with nutmeg or cinnamon.
Crush the graham crackers and mix with butter, then press in bottom of pan. Mix Dream Whip. Cream together cream cheese, powdered sugar and sugar; mix with Dream Whip mixture. Place on crushed graham crackers. Top with cherry filling or pineapple.
Boil unpeeled potatoes in unsalted water until tender. Allow potatoes to cool; then peel and grate on coarse side of grater. Grate cheese. In a greased 2-quart baking dish, layer 1/2 of the potatoes and onion with salt and pepper. Repeat layers using remaining potatoes and onion. Sprinkle cheese over top and pour cream over all as evenly as possible. Cover with foil and bake at 350° for 45 minutes.
In blender, mix sugar, mustard, salt, vinegar and onion juice. Mix well. While beating, add oil, slowly, and continue to beat, until thick, then add poppy seed.
In large heavy skillet over medium heat, cook beef, onion, green pepper and garlic, stirring to break up meat, until beef is browned and onion tender. Drain off fat. Stir in tomatoes, raisins, chili powder, cinnamon, salt, cloves and pepper. Bring to boil. Reduce heat. Simmer uncovered, stirring occasionally, 15 minutes. Transfer to serving platter. Wipe skillet clean; add almonds and oil. Saute over medium heat until lightly browned. Sprinkle over serving platter. Serve.
Cream the butter, shortening and brown sugar. Gradually add white sugar. Add eggs, one at a time, beating after each. Combine baking powder, salt and flour. Add alternately with milk to creamed mixture, beginning and ending with flour. Add vanilla and nuts. Bake in a tube pan at 350° for 1 1/2 hours.
Grease 9 x 13-inch pan. Pour in pineapple. Spread pie filling over pineapple. Sprinkle dry cake mix over pie filling evenly. Sprinkle nuts over cake mix. Dot butter all over top. Bake at 375° for about 1 hour.
Cream oleo and peanut butter. Add sugar until firm enough to form balls size of marbles. Melt chocolate and paraffin in top of double boiler. Using toothpick, dip balls in chocolate. Place on wax paper to cool. Yields about 125 balls.
Cook peeled and dried eggplant in boiling water about 10 minutes. Drain well. Beat eggs and mix with milk. Soak bread in milk-egg mixture. Add onion, cheese, salt, pepper and eggplant. Mix well.
Mix flour, salt and pepper. Dredge meat in flour mixture and brown in oil. Move meat to casserole dish. Saute celery, onion and bell pepper in skillet from which meat was removed. Make gravy by adding flour, water and tomato juice to vegetables. Pour over meat and bake in 350° oven for 1 1/2 hours. Can serve with rice or mashed potatoes. Yield: 6 servings.
Make a thin paste of milk and flour so that you have no lumps. Use all milk. Cover over very low fire, stirring all the time. It will be very, very thick. Cool. Stir now and then so no scum forms. When cold, put into small mixing bowl and set aside. Add rest of ingredients to cooked mixture. Beat at high speed for 10 minutes. Will frost 2 eight-inch layers or 24 cupcakes.
Sift together flour, soda and salt. Blend together butter and peanut butter. Add sugar and vanilla. Chill. Form dough into small balls. Place on greased cookie sheet. Press crosswise with fork. Bake at 375° for 12 minutes.
Combine vinegar, water, sugar, salt and pepper. Bring to a boil. Place in glass jar with a lid and chill in the refrigerator an hour before using. Cut cucumber into very thin slices and add to the vinegar solution. Cover and refrigerate.
Grind cranberries, oranges and orange peelings. Pour sugar, nuts, apples and pineapple over it. Prepare jello according to package directions and mix with other ingredients. Chill before serving.
Put chicken on bottom of casserole. (Butter bottom of casserole.) Mix cream of mushroom soup, cream of chicken soup and sour cream. Pour over top. Split 1 can biscuits. Put on top. Dot with butter on top. Bake at 350° for 30 minutes.
Dice all the vegetables to 1/4 inch size. May use processor, but try to get the pieces about 1/4 inch. Marinate in dressing 12-24 hours. Serve.
Crumb flour, sugar and Crisco together. Remove 1 rounded cup of crumbs for top of cake. Dissolve remaining crumbs in 2 cups boiling water. Add molasses, baking powder and baking soda; mix.
Combine all ingredients, mixing well. Pour mixture into freezer. Freeze according to manufacturer's instructions. Yields 2 1/2 quarts.
Take boned chicken breasts, flatten slightly; dip into salad dressing and roll in seasoned bread crumbs to which grated cheese was added. Spray baking sheet with spray cooking oil. Bake at 450° for 5 to 7 minutes. Do not overbake.
Melt butter in pot and add onion. Saute for five minutes. Add carrots and curry powder. Cover and cook 20 minutes more. Remove skin on tomatoes by dipping in boiling water for 30 seconds, then chop coarsely; add tomatoes and chicken broth to saucepan with vegetables. Bring to boil, lower heat and simmer for 20 minutes. Add 2 tablespoons basil, salt and pepper; simmer 1 minute. Transfer soup to blender or food processor and puree until smooth. Stir in remaining basil. Serve cold or hot topped with a dollop of sour cream. Makes 2 to 4 servings.
Brown 1 c. sugar in iron skillet and mix all the other ingredients. Cook slowly until thick. Pour into prepared pie crust.
Beat eggs. Mix in flour and sugar. Add other ingredients. Pour into a 9-inch pie shell. Sprinkle nutmeg on top. Bake at 375° for 30 minutes. Makes 1 deep dish pie.
Bone chicken breasts and cut into strips. Soak in mixture of beaten eggs and garlic powder for 30 minutes or several hours. Heat oil in skillet. Coat chicken with a mixture of flour and crushed crackers (equal parts of each). Fry in oil until brown, approximately 5 to 10 minutes. Salt and pepper to taste. Serves 4.
Put 1 cup crumbs in bottom of 9 x 13-inch pan; spread evenly. Mix the water, jello, sugar and lemon juice; let cool. Add grated chocolate. When beginning to set, whip evaporated milk. Add gelatin mixture; whip together until thick. Pour over crumbs in pan. Top with remaining crumbs. Refrigerate until set.
Line 2 loaf pans with waxed paper. Grease paper. Mix all ingredients with hands and pack batter into pans well. Bake around 1 hour at 325°.
Combine mayonnaise, onions and parsley; spread on rye toast. Top each with 1/4 slice of cheese. Broil 2 to 3 minutes.
Mix dry ingredients. Put in wet ingredients, mixing just enough to moisten. Bake in uncooked crust at 350° for 30 minutes.
Fold together first 4 ingredients. Line bottom and sides of spring-form pan. Pour half of mixture over ladyfingers. Cut strawberries over mixture; add another layer of fingers. Spread remaining mixture. Decorate top with large strawberry.
Combine meat, onion, seasonings, tomatoes, tomato sauce and 2 cans of water in a 5-quart stew pot. Bring to a boil. Add frozen vegetables. Simmer until tender. Add canned vegetables. Simmer. Add 1 package of Ramen noodles with seasoning packet. Simmer 5 more minutes.
Throw all together and mix well. Pour into greased loaf pan and bake in a 325° oven until firm. Can be eaten hot or cold.
In large pan, mix all preceding. Simmer 2 1/2 hours. Remove bay leaves. Put in pint bottles, taken from boiling water; seal. Store in cool place. Good on grilled chicken, pork chops, hamburgers or use in baked beans.
Cook potatoes in boiling salted water for 15 minutes, drain. Meanwhile cook garlic cloves in butter in a skillet over medium-low heat for 3 minutes. Do no allow garlic to brown. Return potatoes to pot, add the garlic, half and half, salt, and pepper. Mash. Make 8 servings.
Beat all ingredients until fluffy with electric mixer. Cover and chill. Serve with assorted fruit. Yields 1 1/4 cups. Per serving: calories 37, carbohydrates 29, protein 29, fat 39, sodium 10 mg. Serving size: 1 tablespoon. Exchange per serving: 1 fat.
Preheat oven to 325°. Generously butter a 9-inch deep dish glass pie plate. Beat eggs, 1/2 cup sugar and salt in medium bowl to blend; whisk in flour. Add milk, margarine, vanilla and lemon peel and whisk until smooth. Arrange pears in bottom of the pie plate. Pour custard over pears. Bake until Clafoutis is set in center and golden on top, about 55 minutes. Yield: 6 servings.
Mix all ingredients together except crackers. Place mixture in a casserole dish and top with crushed crackers. Bake at 350° for 45 minutes.
Melt chocolate in 2 cups milk in top of double boiler. Add salt and sugar; stir until melted. Remove from heat. Add vanilla; beat until foamy. Add half and half. Beat; fold in whipping cream. Cool in refrigerator until ready to freeze (about 30 minutes).
Combine egg whites, salt and cream of tartar. Beat until foamy. Add 1/2 cup sugar (2 tablespoons at a time). Beat until mixture stands in very stiff peaks. Fold in 1/2 teaspoon vanilla. Spoon into greased pie pan; make a nest-like shell. Bake at 300° for 50 to 55 minutes. Cool.
Place in greased 2-quart casserole in following order: asparagus, eggs, cheese, white sauce and crumbs. Repeat layers. Bake uncovered at 350° for 30 minutes. (You can also just add the cheese to the white sauce and layer that way.)
Chop mushrooms with lemon juice in processor. Melt butter in large skillet over medium heat. Add shallots and saute lightly. Add mushrooms, bay leaf and thyme. Cook, stirring frequently, until liquid is evaporated, about 10 minutes. Blend in cream, chicken stock, salt and pepper and bring to a boil. Reduce heat and simmer 20 minutes. Add dissolved cornstarch and simmer 10 minutes. Adjust seasonings. Ladle into heated bowls and sprinkle with parsley.
Cream butter and cream cheese until fluffy. Blend in flour and salt and chill for several hours (makes it easy to roll). You may want to put into 3 bowls (makes it easy to handle). Roll dough as thin as possible in 10x sugar and cut with a glass or cookie cutter and fold over and seal with a fork. Bake at 375° for 15 minutes. Remove from oven and dust with 10x sugar.
Mix cornstarch and sugar together. Sprinkle 1/2 in bottom of unbaked pie shell. Arrange fresh peeled peach halves, cut side up, in pie shell. Sprinkle remaining sugar mixture over peaches.
Place chicken in foil lined pan with enough foil to cover top. Mix sauces with onion soup mix and pour over chicken. Cover with foil and bake at 375° for 10 minutes. Uncover and bake for 30 more minutes.
Wash cucumbers and pare lengthwise in 1/2 to 1-inch strips, leaving every other strip of green skin on. Cut into halves lengthwise, remove seeds and slice thinly. Put in bowl and add salt. Mix well and let stand one hour. Put in a cloth and squeeze out excess moisture. Mix remaining ingredients and bring to a boil. Pour over cucumbers and chill.
Saute sausage until crisp. Drain. Add chicken broth, water, tomato paste, fennel seed and red pepper. Add kale. Cook until tender.
Mix well water, sugar and salt in double boiler; mix well. Add chocolate. Cook over rapid boiling water, stirring rapidly. Cook for 25 minutes.
Cook broccoli in stock with onion until soft. Place in blender and blend quickly. Make a roux using butter and flour. Cook 3 minutes, stirring constantly. Add broccoli and stock to roux. To avoid lumps, stir constantly until thickened. Thin to preferred consistency with cream. Add seasonings.
Melt butter and chocolate chips in pan. Add eggs. Stir and cook 3 to 5 minutes until thickened. Add powdered sugar, nuts and vanilla. Mix well. (Beat until smooth.) Pour into a 9 x 9-inch pan. Chill in refrigerator.
Preheat oven to 350°. Spray an 8-inch square baking pan with nonstick cooking spray. In a large bowl, thoroughly combine all ingredients except margarine. Scrape mixture into prepared pan. Dot evenly with margarine. Bake 35 to 40 minutes, until set and lightly browned.
Drain liquid from tomatoes into bowl. Stir in mustard. Chop tomatoes. In 5-quart pot, layer half of potatoes, carrots, mushrooms, onions, garlic and beef. Sprinkle with tablespoon of flour and 1/4 teaspoon salt. Top with half the tomatoes and liquid. Repeat layers. Add bay leaf. Cover and bring to boil over medium heat. Reduce heat and simmer for 2 1/2 to 3 hours until meat is tender. Remove bay leaf.
Spread peanut butter lightly on graham crackers. Arrange in a single layer in 10 x 15-inch pan. Sprinkle with marshmallows and candies. Broil 6 inches from heat for 2 minutes or until marshmallows begin to melt. Press candies lightly into melted marshmallows. Serve immediately.
Brown beef with onion and green pepper; drain. Add soup, corn, water, salt and pepper. Simmer for 15 minutes. Place in Pam sprayed 13 x 9 baking dish.
Arrange banana slices on bottom of crust; set aside. Pour milk into medium bowl. Add pie filling; mix. Beat 1 minute or until well blended.
Combine first 3 ingredients and set aside. Beat sugar, oil and eggs well, then add all dry ingredients and mix very well. Finally, add the carrot, raisin and pineapple mixture and mix. Spread in 9 x 13-inch pan and bake at 350° about 50 minutes. Check to see if it's done. Frost with cream cheese icing.
Empty spice cake mix in bowl. Add apple, raisins and nuts. Coat well with mixture. Add egg whites, milk and cooking oil. Mix well with wooden spoon and pour into Pam-sprayed Bundt pan; bake at 350° for 45 to 50 minutes. Turn on rack to cool. Use your favorite icing, if desired. Store in closed container.
Coarsely chop 1 1/2 cups candies; use remaining to decorate tops. Beat margarine and sugar until light and fluffy. Blend in eggs and vanilla. Add flour, soda and salt. Mix well. Stir in chopped candies and nuts. Drop on greased cookie sheet and bake at 350° for 9 to 11 minutes. Put M&M's on top before baking. Yields 5 dozen.
Mix first 6 ingredients, then cut in with mixer the shortening. In separate bowl, mash bananas with egg and add to dry ingredients. Add oatmeal and chips. Stir in by hand. Spoon on ungreased cookie sheet with large teaspoon. Bake at 350° until firm, not brown.
Steam zucchini until tender (approximately 4 minutes). Halve lengthwise and hollow out pulp to form boats, reserving pulp. Spray skillet with vegetable spray. Combine pulp, tomato, basil and thyme and cook over medium heat about 3 minutes. Add croutons to absorb liquid, then salt and pepper to taste. Fill boats with mixture; top with cheese. Broil until cheese is bubbly. Serve immediately.
Mix cereal and milk; let stand a few minutes until most of the milk is absorbed. Grease twelve 2 1/2-inch muffin cups. Heat oven to 400°. Sift flour, baking powder, salt and sugar into medium size mixing bowl. Stir to mix well. Add raisins and nuts; toss to mix. Add egg and oil to soaked cereal; beat well with a fork. Pour into flour mixture; stir only until dry ingredients are moistened. Mixture will be lumpy. Drop batter into prepared pans, filling each cup 1/2 to 2/3 full. Bake for about 30 minutes, or until browned. Makes 12 muffins.
Saute small amount of garlic powder in 1/2 stick oleo. Remove from heat and add all remaining ingredients. Cook over low heat for 30 minutes.
Mix Cool Whip, sugar and cream cheese with mixer until smooth. Pour in pie shell. Top with your favorite pie filling.
Peel and slice pears; put in large bowl. Add sugar, cinnamon, flour and whipping cream. Pour into unbaked pie shells. Bake at 350° for 1 hour or until golden brown. You can make apple pie the same way.
Mix the dry ingredients. Add a little milk until you can work batter. Add eggs and beat until mixed well. Add enough milk to make thin enough to fry like pancakes on a griddle. Serve warm with butter.
Pound meat strongly with fist on both sides. (I use an old potato masher.) On each side sprinkle lightly with red pepper, then more liberally with garlic salt and paprika. Bread wrap brisket with heavy-duty foil (fat side up). Bake in a 300° oven 4 to 5 hours. Cool at least 30 minutes before slicing diagonally.
Saute celery and onions in margarine. Add this and all the rest of the ingredients together. Put into casserole dish and bake at 350° for 30 minutes.
Using a microwave dish, melt butter. Add flour and stir in milk slowly. Cook on High 6 minutes, stirring every 2 minutes until thick. Add cheese and garlic powder.
In greased 2-quart casserole, combine cookies and bread cubes. Combine milk, egg substitute, margarine, vanilla and nutmeg. Pour over cookie mixture. Cover and bake at 350° for 30 minutes. Uncover, bake 20 to 30 minutes more until knife inserted in center comes out clean. Serve warm. Makes 12 servings, 158 calories; 175 mg. sodium; 3 grams fat each.
Soften margarine and cream cheese. Rinse crabmeat and remove any shell bits. Mix all ingredients together. Open English muffins. Spread mixture onto the 12 halves. Broil a few minutes and serve.
Sift together flour, baking powder,	baking soda and salt. In mixer bowl, beat butter or margarine on medium speed of electric mixer for	30 seconds. Add sugar and brown sugar and beat until fluffy.	Add eggs and vanilla; beat well.
Combine first 4 ingredients in a large shallow dish. Set aside. Combine next 6 ingredients, mixing well; pour over vegetables, tossing lightly. Cover and chill 8 to 10 hours before serving.
Melt butter in 9 inch glass pie pan. Mix graham crackers into butter to make the crust. Separate egg whites, put egg yolks into 2 cans of milk. Stir well. Add lemon juice and stir until thick. Pour into pie crust. Beat egg whites until peeked. Add sugar and vanilla. Place on pie and bake until top is brown.
Mix first four ingredients for salad. Mix dressing well, (last four ingredients). When ready to serve put in noodles and dressing, stir well!
Combine all ingredients in a large mixing bowl and mix well. Chill before serving. (Serve with cornbread dressing.) Serves 6.
Grind together the bologna and cheese. Brown the ground beef and drain. Add to the cheese and bologna mixture. Add salt, oregano, parsley and spaghetti sauce. Mix well. Spread on bun halves and bake at 450° for 10 minutes.
Dissolve yeast in 1 1/4 c. warm water. Stir in 1 c. warm water. add sugar, salt, and shortening. add 3 1/2 c. flour and stir until smooth. Add rest of flour to make dough easy to handle. Place in greased bowl to rise about 2 hours or until double in size. Divide dough in half and let rest 10 minutes. Grease 2 loaf pans and put dough in pans. Let rise until double or until pan is full and bake at 400 degrees until brown. Put melted butter on top before and after baked.
Cook squash and onion in salted water 5 minutes; drain. Combine soup, cream and carrots; fold in squash and onion. Combine stuffing mix and butter; spread half of stuffing mix in bottom of 11 x 8 x 2 dish. Spoon on vegetable mixture. Top with other half of stuffing mix. Bake at 350° for 25 to 30 minutes.
Coat meat with flour, salt and pepper. Brown meat in Dutch oven in 1 tablespoon vegetable oil. Drain grease, if any. Add 4 cups of water (1/2 way up meat). Add Italian seasoning, 4 to 5 tablespoons vinegar, bouillon cubes and sugar. Simmer for 3 hours. Add water now and then. Add carrots 1 hour before. Take out meat. Add flour and cold water paste and mix fast. Add couple drops of Gravy Master.
Preheat oven to 350°. Pour peaches and juice into a 9 x 13-inch baking pan. Sprinkle dry cake mix on top. Melt margarine and drizzle over cake mix. Sprinkle with chopped nuts. Bake at 350° for 50 minutes. Serve with whipped cream.
Mix first 5 ingredients and bring to a boil. Stir, turn off, let cool. Mix next 8 ingredients with cooled dressing mix. Refrigerate overnight.
Chop and mix together in large bowl first 4 ingredients. Next, mix remaining ingredients and pour over vegetables. Chill and serve.
Scald 1 cup of milk in top of double boiler. Mix sugar, salt and flour. Add remaining 1/2 cup of milk and make smooth paste. Pour into hot milk and stir until thick. Beat eggs and add to hot mixture. Cook for 5 minutes or until thick. Remove from heat. Add butter and vanilla. Cool and pour into baked pie shell. Pile whipped cream on top.
In large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt, cardamon, orange peel, lemon peel and undissolved yeast. Heat milk, water and butter in saucepan over low heat until very warm (120° to 130°). Butter does not need to melt. Gradually add to dry ingredients and beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high speed two minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top.
Melt the bacon drippings in a large skillet. Add the onion, green pepper and rice and cook over medium heat until lightly browned, stirring constantly. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 5 minutes. Makes 3 servings.
Lightly grease and flour a 15 x 10 x 1-inch baking pan, then set aside. In a large mixer bowl, stir together flour, sugar and soda. In a medium saucepan, combine water, margarine and cocoa powder. Bring just to boiling, stirring constantly. Remove from the heat. Add to dry ingredients, beating on low speed of electric mixer just until combined. Add buttermilk, egg white, egg and vanilla. Beat on low speed for 1 minute (batter will be thin). Pour into the prepared pan. Bake in a 350° oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
Preheat oven to 450°. Melt butter in a 13 x 9-inch pan. Place Bisquick, salt, pepper, paprika and oregano in a bag. Coat all pieces of chicken thoroughly. Put in pan with melted butter, skin side down. Bake at 450° for 1 hour. It is not necessary to turn the chicken. If desired, gravy can be made with drippings.
Microwave broccoli according to pkg. directions. Cook rice according to directions. Mix all ingredients and bake in casserole dish in 350° oven for 25-30 minutes.
Spread pie filling in 9 x 9 pan. Dump yellow cake mix on top and spread evenly.	Slice butter and dot on top of cake mix. Sprinkle pecans on top and bake at 350° for 40 to 50 minutes or until brown.
Bring water and oil to boil. Add flour, salt, cream of tartar and unsweetened Kool-Aid. Mix well until blended.
Beat eggs lightly in large bowl. Stir in oil, sugar, zucchini and vanilla. Sift flour, baking powder, baking soda, cinnamon and salt onto waxed paper. Stir into egg mixture until well blended. Stir in nuts. Pour in 2 well-greased loaf pans. Bake at 375° for 1 hour or until center springs back when pressed.
Saute fresh mushrooms and garlic. Add tomatoes, vodka, heavy cream, basil, salt and pepper. Simmer for about 40 to 50 minutes, covered. Serve over penne or large sized rigatoni pasta.
Preheat oven to 350°. Grease and flour three 9-inch cake pans. Cream shortening and sugar in large mixing bowl until fluffy. Continue to mix slowly and add eggs, one at a time. Whip until mixture is light and fluffy.
Cook potatoes until well done. Mix all ingredients. Put egg yolks in mix. Cut whites in rings for top.
Cut sausage into julienne pieces. Brown in margarine in large saucepan. Stir in cole slaw mixture; cook for 1 minute. Add all but cheese. Heat slowly to boiling; simmer for 2 minutes. Ladle into large soup bowls; sprinkle with grated Parmesan cheese.
Cut venison into about 1/2-inch strips (longer lengths are best). Mix all ingredients together with venison strips. Put into covered container and place in refrigerator overnight. Take out and place on top oven rack, side by side. Put foil on bottom rack to catch drips. Set on lowest oven temperature and bake approximately 4 hours more or less according to dryness of meat (may also use beef).
Brown ground beef and drain. Mix all ingredients in crock-pot. Cook on	low until hot, about 2 hours. Top with favorite toppings.
Boil first 4 ingredients one minute. Add next 3 ingredients. Drop by teaspoon on wax paper and allow to cool.