HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind cookies; press into greased 13 x 9 x 2-inch pan. Layer nuts, chips and coconut. Drizzle with milk. Bake at 350° for 25 minutes. Cool and cut.
Butter bottom of a 1 1/2-quart casserole and sift confectioners sugar over it. Set aside. Melt butter in a saucepan; stir in flour until mixture bubbles. Remove from heat. Add milk, stirring until blended. Return to heat and bring to boiling and cook, stirring constantly, 1 to 2 minutes. Cool. Beat egg yolks, sugar and extract together until mixture is thick and lemon colored. Stirring vigorously, pour sauce slowly into egg yolk mixture. Cool to lukewarm. Beat egg whites until rounded peaks are formed. Spread egg yolk mixture over egg whites and carefully fold together. Turn into casserole set in boiling water bath. Bake at 350° for 1 hour. Serve immediately with berry puree if desired.
Mix cornstarch with 2 tablespoons cold water; stir to mix well, then while stirring, add 1/2 cup boiling water. Cook until clear, stirring constantly. Set aside to cool. When cool, beat egg whites until thick. Gradually add sugar, a pinch of salt and vanilla. Beat until fluffy. Turn mixer to low and fold in cornstarch mixture; when mixed, turn speed to high and beat until it stands in peaks. Spread meringue over pie; be sure your meringue touches your crust all the way around. Bake at 375° for 12 to 15 minutes or until golden brown. (This meringue will not sag, nor will it shrink. It's also easy to cut.)
Remove labels and cover cans with water. Boil on high for 3 hours, adding hot water as needed. Open carefully and pour in crust. Top with whipped cream or leave plain.
Rinse chicken and remove most of fat. (Too much fat will make soup greasy.) Place in 6-quart pot and cover with cold water. Bring to a boil and skim scum as it rises. Add onion, celery, salt and pepper. Cover and simmer 3 to 4 hours, then add carrot, rice, barley and bouillon. Simmer soup one more hour. Remove meat from bones. Return meat to soup and discard bones. Ready to serve. Be careful of small bones.
Mix Jell-O, using juices from pineapple and strawberries as part of water (cold). Add pineapple, strawberries and pecans. Let chill.
Cook macaroni until 3/4 done and drain. Rinse in cold water; drain well.
Mix yeast, water, salt, sugar, oil, egg and 6 cups flour; mix well. Add 4 more cups flour; mix quickly. Knead on floured surface; let rise in greased bowl an hour, or until double in size. Make into rolls and place on greased baking sheets. Let rise until double. Bake at 350° to 375° until brown. Brush with butter and serve.
Cream shortening and sugar until light and fluffy. Add egg and mix well. Add sifted dry ingredients alternately with milk. Add chocolate and nuts and blend. Drop from teaspoon on greased cookie sheet. Bake in moderate oven (350°) for 15 minutes. Serve plain or top with confectioners icing.
This recipe can serve up to 60 but if you'd like to serve 30, then use 1/4 gallon sherbet and 1/4 gallon ice cream, pouring in 1/2 bottle of ginger ale and 1/2 bottle of 7-Up, mixing well. Add more ale and 7-Up as needed. Very good!!
Blend well; spread on top of crust. Bake 30 minutes at 325°.
Cut together first three ingredients as for pie crust; put into 8-inch square pan. Bake at 350° for 15 to 20 minutes. Mix together last five ingredients; pour into crust. Bake 20 to 25 minutes longer. Cool and cut into squares.
Mix all ingredients. Pour into a 9 x 13-inch Pyrex dish, greased and floured. Bake at 350° for 45 minutes.
Cream shortening and sugars. Beat in vanilla and eggs. Sift remaining dry ingredients together. Add to sugar and egg mixture. Stir in one cup M&M's. Reserve remaining candies for decorating.
Mix butter, Crisco and sugar. Beat until light. Add eggs one at a time. Mix flour, baking powder, flavoring and milk. Beat real well. Put into tube pan and cook 1 1/2 hours at 300°.
Mix with whip. Chill overnight. Serve in round pumpernickel bread loaf.
In a large bowl, combine the chicken, celery, green pepper and pimentos; set aside. In a blender, combine all the other ingredients, except the cashews and lettuce. Pour the blended ingredients over the chicken mixture and toss to coat. Cover and refrigerate until serving.
Mix all ingredients and bake in uncooked pastry shell at 350° for 45 minutes or until brown on top.
Mix the cornmeal, baking powder, salt and flour. Then add milk and mix. Add	eggs and oil	and stir. Pour onto bottom of Dutch oven and bake for 25 minutes at medium-high.
Boil chicken breasts and cool. Chop in pieces. Add soup, onion and celery. Add 3/4 of can of noodles. One-half cup of broth can be added if necessary. Bake 30 minutes at 350°. Put the rest of the noodles on top of casserole and bake another 5 minutes.
Mix all ingredients together. Pour over crackers. Seal in large bowl. Continue to shake well for a day or two.
Combine first 9 ingredients. Roll out on wax paper to about 9 x 12-inch rectangle. Cover to within 1-inch of edges with Prosciutto, then cheese, celery and onion.
Mix eggs and brown sugar; add butter and flour. Blend well. Add chopped pecans. Pour into pan that has been greased. Bake at 350° for 20 to 25 minutes. Cut while a little warm.
Combine all ingredients together and press into the bottom of a 13 x 9 inch baking dish. Bake in a preheated oven at 350° until golden brown. Set aside to cool.
Mix ingredients in order given, except flour. Gradually add flour until a soft dough (that no longer sticks to sides) forms. Knead 10 minutes, using flour as needed. Probably will not use all the flour. Cover and let rise until doubled. Punch down and wait 15 minutes, then form into 2 long loaves. Brush with egg. Let rise until doubled. Meantime, preheat oven with a 9 x 13-inch pan of hot water on bottom shelf. Bake at 400° for 25 minutes.
Mix all ingredients together. Reserve a little of the cheese. Pour into a 13 x 9-inch dish. Sprinkle remaining cheese on top. Bake at 350° for 1 hour.
Preheat oven to 400°. Grease 9-inch pan. Beat eggs, Bisquick, milk, cheese and pepper in bowl for one minute. Mix broccoli (or vegetable of your choice) and onion into bowl. Pour batter into pan and bake for 35 to 40 minutes.
Dissolve gelatin in water and cool. Mix cucumber, onion and carrot; drain. Add cottage cheese and salad dressing. Fold into gelatin. Pour into 1 1/2-quart mold. Chill until set.
In a large bowl, combine bran flakes and milk. Let stand 2 minutes. Add eggs and oil; beat well. Stir together flour, baking powder, salt and sugar, stirring only until combined. Portion batter evenly into greased 12 cup muffin pan. Bake at 400° for 18 to 20 minutes.
In a 3-quart casserole dish, combine rice, soup, water, diced onion, green pepper, salt and pepper. Place cut pieces of rabbit on rice mixture. Brush with butter and sprinkle with chopped chives and paprika. Cover and cook on High for 30 to 35 minutes. Check rabbit for doneness. Let stand 10 minutes.
Combine water, Jell-O and marshmallows and heat until marshmallows are dissolved. Let cool and add remaining ingredients. Mix together and chill overnight in 6 x 9-inch casserole dish. Double recipe for 9 x 13-inch dish.
Put all ingredients together in a large bowl and mix with your hands (clean, of course) until well mixed. Shape into a round loaf. (This can make two.) Put slices of bacon on the bottom of the baking pan. Lay meat loaf on top of bacon and put a slice or two of bacon on top of the loaf. Bake at 350° for an hour.
After the broth comes to a good boil, break eggs one at a time into the broth while stirring with a wire whisk. Add diced onions with stems and parsley for color. Don't cook more than 1 minute after adding the onion. Serves 4.
Trim steak and slice across the grain into thin strips. Heat oil in a skillet and stir-fry the beef over high heat, stirring constantly until cooked, 3 to 5 minutes. Reduce heat and add carrots, celery, onion, soy sauce, garlic powder and pepper. Cover and cook until carrots are slightly tender, 3 to 4 minutes. Add zucchini and cook until tender-crisp, 3 to 4 minutes. Mix cornstarch and water until smooth. Add slowly to beef mixture, stirring constantly. Cook until thickened. Serve over hot rice.
Drain the 2 cans of whole kernel corn and add the corn juice to potatoes and onions. Add water and salt. Cook until tender about 10 or 15 minutes. Add whole kernel corn. Bring back to boil. Add cream-style corn, evaporated milk, pepper and cream. Then add butter. Let cool. Is much better after it sets.
Combine tomato, cucumber, onion and basil. Mix. Combine remaining ingredients. Mix well. Pour over tomato mixture. Chill. Toss lightly before serving. Serve with additional picante sauce.
Combine well. Store in airtight container. Stir 1/3 cup of mix in 1 cup hot water.
Boil potatoes and onion until they are transparent but not done. Drain. In a large bowl, mix sour cream, soup and Cheez Whiz. Pour over potatoes and bake 40 to 45 minutes (or until potatoes are tender).
Boil chicken in salted water until tender. Save stock and remove bones and skin from chicken. Cut meat into bite-size pieces and set aside. Break spaghetti into short lengths and cook according to directions on package. Drain and blanch spaghetti; set aside. Place margarine in a large saucepan. Add onion and celery. Cook over low heat for a few minutes or until onion and celery is soft. Add chicken stock and simmer 15 minutes. Add mushroom soup, a little at a time, stirring constantly. Then add grated cheese, Worcestershire sauce, salt and pepper. Add spaghetti to this mixture and let stand for 1 hour. Add chicken to spaghetti mixture and mix well. Bake at 350° for 30 minutes. Serves 10 to 12.
Mix rice with water and let stand at room temperature for 2 hours. Drain and discard water.
Peel fruit. Run through food chopper. Measure ground fruit and for each cup, add 1 1/2 cups water. Boil 45 minutes. Add pineapple and measure again. For each cup, add 1 cup of sugar. Boil 30 minutes or until thick enough.
Mix 1/2 cup soup, beef, 1/2 can onions, egg and Worcestershire sauce thoroughly. In a baking pan, shape firmly into 8 x 4-inch loaf. Place potatoes around meat loaf. Bake at 350° for 1 hour. Stir potatoes.
Fry tortillas in oil; drain on paper towels. Layer refried beans on tortillas, then add meat, tomatoes, lettuce and cheese.
Bring to boil, then add 8 ounces spaghetti, uncooked. Simmer until spaghetti is tender, about 25 to 30 minutes.
Mix together ingredients. Roll out 1/2-inch thick. Cut with donut cutter; let rest 15 minutes. Put into hot oil (365° to 375°). Turn when light brown.
Heat oven to 350°. Grease and flour two 9-inch round cake pans. In large mixing bowl, combine dry ingredients. Add buttermilk, eggs, oil and vanilla; beat on medium speed for 2 minutes. Remove from mixer. Stir in boiling water. Pour into prepared pans. Bake 30 to 35 minutes or until cake tests done. Cool 10 to 12 minutes. Remove from pans to wire rack. Cool completely. Frost with Peanut Butter Frosting.
Heat oven to 375°. Line with paper or grease 12 muffin cups.
Beat cream cheese until fluffy. Add sugar and peanut butter and mix well. Gradually add milk. Fold in whipped topping. Spoon into crust. Sprinkle with peanuts. Chill over night.
Combine the mashed yams, granulated sugar, eggs, salt and 1/2 stick of margarine. Add to milk and vanilla and mix well. Spoon into a buttered 1 1/2-quart casserole dish.
Saute meat in oil in a 10-inch skillet for 10 minutes or until lightly browned. Add onion. Saute 2 to 3 more minutes. Drain apricots. Add syrup and barbecue sauce to pork. Add salt and black pepper. Bring to boil. Cover and simmer for 30 minutes or until meat is tender. Add green pepper. Cover and simmer for 10 minutes. Blend cornstarch and water. Stir in mixture. Cook, stirring, until thickened. Add apricots and pineapple; heat gently. Serve over rice or parsley noodles.
Combine potatoes, half of the margarine, onion, soup, sour cream and cheese. Stir well. Spoon into greased casserole dish. Stir rest of margarine into corn flakes. Sprinkle over casserole. Bake at 350° for 50 minutes. Serves 10 to 12.
Mix together flour, flax seed, bran, sugar, baking soda, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins and nuts. Get combined milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until moistened; do not overmix. Fill muffin cups 3/4 full. Bake at 350° for 15 to 20 minutes. Makes 15 medium-size muffins.
Wash parsley and drain. Soak crushed wheat in a large salad bowl with water for about 3 minutes. Drain and set aside. Remove stems from parsley and chop very fine. Add to wheat with other ingredients.
Beat eggs until thick. Add sugar, salt, vanilla and flour sifted with baking powder. Scald milk and butter. Beat into batter and thoroughly mix. Pour into greased 8-inch pan. Bake at 350° until toothpick comes out clean.
Combine fruit and marshmallows; fill watermelon shell. Garnish with additional marshmallows; chill. Serve with Mandarin Dressing.
Place in bowl and beat until well mixed. Place in lightly greased floured pan. Bake at 350° for 20 minutes or until it springs back with touch of finger. Good frosted with cream cheese frosting.
Grind all fruits. Add SureJel. Bring to a boil and stir constantly. Add sugar and bring to rolling boil. Boil 20 minutes, skim, pour into jelly jars and seal.
In a 2-quart saucepan, melt butter over low heat, blend in flour and add milk all at once. Cook, stirring constantly, until slightly thickened. Add cheese. Season with salt and pepper and continue to cook until cheese melts. Remove from heat. Spread half in a 2 1/2-quart baking dish. Arrange potatoes and onion slices over cheese. Spread remaining cheese on top. Bake one hour in an oven preheated at 350°. Yields 8 (3/4-cup) servings.
Put in bowl in order given; beat 4 minutes at medium speed. Bake at 350° for 25 minutes.
Trim as much fat from brisket as possible. Place 1/2 of sliced onion rings into a large roaster. Put brisket into roaster and top with remaining onions. Pour bottle of liquid smoke over brisket. Cover closely; bake at 325° for 6 to 8 hours (overnight). Let sit for 1 to 2 hours, then remove from juice. Discard onions and juice. Slice thinly and serve with barbecue sauce.
Mix together the first 4 ingredients; set aside. Mix the next 4 dry ingredients and raisins. Combine together the wet and dry ingredients. Take the chilled butter; with 2 table knives, cut together until totally mixed. Do not mix too much, but until a lump consistency. Form into a round stone shapes about 2 inches thick. Place on a baking sheet in oven preheated to 400° for about 15 to 20 minutes, or until a golden brown.
Combine first 4 ingredients. Add salt. Bring next 3 ingredients to a boil. Remove from heat. Add Sugar Twin. Stir until dissolved. Pour dressing over vegetables. Let stand 1 hour. Mix 3 to 4 times. Drain thoroughly.
Cook eggplant in boiling water (salted) until tender for 6 to 7 minutes. Drain.
Preheat oven to 375°. In a large bowl, beat butter, sugars until creamy. Add egg and vanilla. Beat well.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften). Add the oatmeal, Grape-Nuts and chips to final mixture. Preheat oven to 350° (not 375°). Bake for 10 to 11 minutes, taking out while not yet warm.
Melt cheese in crock-pot; add cooked hamburger and Manwich. Serve with tortilla chips.
Mix ingredients together thoroughly. Pour into 2-quart greased casserole dish. Sprinkle crumbled bacon and grated cheese over top of casserole. Bake in a 350° oven for 45 to 55 minutes. Yields 6 servings.
Total precooking time is approximately 1 hour. Serves 5 to 6.
Cook carrots (about a package). Melt butter; stir in flour. Add the milk and let thicken. Add cheese, salt and pepper; stir until melted. Put carrots in casserole dish. Pour white sauce over carrots. Sprinkle onions on top. Bake in 350° oven for 1/2 hour or until onions are crispy.
Mix first 3 ingredients and boil until clear. Add peanuts. Stir with wooden spoon using medium heat. Cook until pink syrup turns brown. Peanuts should be brown also. Syrup will be a little thick and makes a hard string. Quickly mix in soda, butter, and salt; pour on a lightly buttered foil covered tray. Let cool and break into pieces.
Extract juice from the orange; strain and add boiling water to make 1 cup. Mix ingredients well. Pour into 2 loaf pans. Bake at 325° for 50 minutes.
Coat Dutch oven with vegetable cooking spray; use medium-high heat. Add sliced onions and red pepper; saute until tender. Combine cornstarch and 1/4 cup water; stir until smooth. Stir in remaining 3 3/4 cups water. Add cornstarch mixture to pan. Stir in potatoes, bouillon granules, salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes, stirring constantly. Add corn; cook additional 15 minutes, stirring occasionally. Add 3/4 cup plus 2 tablespoons cheese. Stir until cheese melts. Ladle into bowls. Sprinkle with remaining cheese and parsley. Yields 7 cups (167 calories per 1 cup serving).
Cook squash and onion 5 minutes; drain. Combine with soup, sour cream and carrot. Mix stuffing mix and butter together. Layer half of stuffing mix on bottom of pan, then add squash mixture. Top with rest of stuffing mix. Bake at 350° for 30 minutes.
Brown chicken breasts. Add mushroom soup, Marsala wine, salt and pepper. Cook on medium for about 15 minutes until chicken is done. Serve with noodles.
Mix margarine and brown sugar together. Add eggs and applesauce. Stir good. Mix flour, nutmeg, cinnamon, cloves, baking soda, nuts and raisins together in separate bowl. Pour mixture of bowl #1 into bowl #2 and mix together by hand. Pour into tube pan and bake. Bake at 250° for about 3 hours.
Wash and thoroughly crush fully ripe blueberries. Measure 4 cups; add lemon juice. Measure sugar and set aside. Place berries in a large, flat bottomed kettle. Add pectin and stir until dissolved. Bring to a rolling boil, add sugar and stir until dissolved. Bring to a full rolling boil that cannot be stirred down. Boil hard for 1 minute. Remove from heat, skim with a metal spoon and pour into sterilized jars to within 1/4 inch of top. Seal with new lids and process in a water bath canner at simmer temperature for 10 minutes. Makes about 7 half pints.
Mix well. Store in tightly covered container. To serve, put 2 heaping teaspoonfuls of mix in cup. Fill 3/4 full with boiling water. Yields 25 to 36 cups from this mix.
Preheat oven to 475°. Grease 8 x 10-inch baking pan. Mix all ingredients together thoroughly. Pour into prepared pan. Bake 20 minutes. Serve hot or cold.
Core cauliflower. Place 1 cup of small flowerets in boiling, salted water to which 2 tablespoons lemon juice has been added. Cook about 5 minutes; drain and rinse with cold water. Set aside.
Mix sour cream, soups and peppers. Set aside. Brown meat and onions; drain. Add refried beans and taco seasoning to meat. In bowl, mix cheeses together. In 9 x 13 pan, put 1/2 of sour cream mixture in bottom. Fill warm tortillas with meat and cheese. Roll and place in pan. Add remaining sour cream mixture on top and sprinkle with cheese. Bake at 350° for 30 minutes.
Cut cucumber in half lengthwise, scoop out seed and discard. Grate the cucumber and drain. Combine remaining ingredients with cucumber; chill thoroughly. Makes about 2 1/2 cups sauce. Delicious over salmon loaf or fish.
Cook bacon in large skillet until lightly browned. Remove from skillet. Drain on paper towels. In same skillet, brown ground beef and onion until beef is thoroughly cooked. Drain. In 3 1/2 to 4 quart slow cooker, combine cooked bacon, cooked ground beef and onion and all remaining ingredients. Mix well. Cover and cook on low setting for 7 to 8 hours. Serves 6.
Cook sausage until brown and drain. Stir in rice, milk, celery, green pepper, onion, soup and mushrooms. Pour into an ungreased 2-quart casserole dish. Sprinkle with cheese. Cook uncovered in a 350° oven until center is bubbly. About 45 minutes.
In blender, mix evaporated milk, condensed milk, 4 whole eggs, 2 yolks and vanilla. Blend. Take sugar and caramelize (in mold) in oven at 350° until golden brown. Cover all sides of mold with sugar. Pour mixture into mold. Bake in oven at 350° in bain-marie for 1 hour until firm. To remove, replace bain-marie with cool water. Let set until warm, then flip onto dish and refrigerate.
Melt cream cheese and soup in double boiler. Dissolve gelatin in warm water. Stir gelatin into cheese and soup mixture. Stir in onions and celery. Add mayonnaise. Stir in shrimp and pour into mold lightly greased with the mayonnaise. Chill overnight.
Put meat in a casserole with the wine, consomme, pepper, rosemary and onion. Mix flour and bread crumbs; stir into the liquid. Cover and bake at 300° for about 3 hours (or a lower temperature and longer cooking time may be used if it is more convenient). Serve with rice or noodles.
Combine ingredients in ungreased casserole. Top with buttered bread crumbs. Bake at 350° for 50 to 60 minutes. Serves 4 to 6.
Thaw bread dough. In a small bowl, combine egg yolks, Parmesan cheese, parsley, garlic powder, oregano, pepper and olive oil. Roll out bread dough to an approximate 10 x 14-inch rectangle (dough should be about 1/8-inch thick). Spread egg yolk mixture over surface.
Cook in pie shell until almost done at 350°. Now add Topping on top of pie.
Mix into mashed yolks. Spoon into egg white halves. Sprinkle 1/4 teaspoon caviar on each egg.
Brown meat then add beans and tomatoes. Simmer until hot. Serve with crackers.
Cook pasta and drain. Drain artichokes; chop and save juice. In a shaker jar, mix reserved juice, oil, vinegar, mustard, garlic and basil; shake well. Mix in pasta. Add all the rest of the ingredients (add oil to taste).
Brown meat; drain. Add onions; cook until tender. Stir in tomatoes, tomato paste, water and seasoning. Cover; simmer for 30 minutes. In an 11 3/4 x 7 1/2-inch baking dish, layer half the noodles, then half the meat sauce, then half the Mozzarella cheese, then half the Velveeta and half the Parmesan cheese. Repeat layers. Bake at 350° for 30 minutes. Let stand 10 minutes before serving. Serves 6 to 8.
Have ingredients at room temperature. Blend first three ingredients very well. Shape into 1-inch balls. Chill.
Brown onion in oleo; add green chilies with soup and chicken broth. Cut tortillas in bite sizes. In a greased casserole, put layers of tortillas, chicken, cheese and soup mixture; repeat. Bake at 400° until bubbly.
Peel, seed and section Florida oranges. Put in blender. Blend, then pour into bowl. Next, place bananas, pineapple with juice and cherries in blender. Blend and mix well with oranges. Add sugar and stir into mixture. Pour into soup dishes and sprinkle with coconut. Serve chilled. Yield: 6 servings.
Cut an elephant (medium size) into small bite-size pieces. (This usually takes about 2 months.) Add enough brown gravy to cover. Cook over gas fire in an open pot for about 4 weeks, maintaining 465°. This will serve 3,800 people. If more are expected, two rabbits may be added, but do this only if necessary...most people do not like to find hare in their stew.
Melt almond bark in microwave. Follow directions on package. Mix dry ingredients in a large container. Pour melted almond bark over dry mix. Stir to coat everything. Turn out on wax paper to cool. Break apart when cooled. Store in airtight container. Makes good gifts.
Break bread into small pieces and brown in toaster for just a few minutes. Add eggs, onion, salt, pepper and broth. (May want to add a little at a time.) Add chicken (off the bone) and continue mixing by adding broth until the mixture is completely mixed and juicy. Bake 1 1/2 hours at 350°.
Add boiling water to make spread. Bake at 350° for not more than 3/4 hour.
Preheat oven to 350°. Saute onion and green pepper in 1 tablespoon butter until tender, about 3 minutes. Remove from heat and stir in tomato; set aside.
Preheat oven to 350°. Place chicken in pan sprayed with Pam. Combine remaining ingredients in a small bowl. Mix well and spread over chicken. Cover and bake 30 minutes. Baste chicken and bake 30 more minutes.