HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. In medium bowl, beat egg yolks with sweetened condensed milk, lemon juice and food coloring (if desired). Pour into crust. Bake 30 minutes. Cool and chill. Spread whipping cream on top. Garnish if desired. Refrigerate leftovers.
Heat oven to 400°. Beat eggs with a fork until well blended. Stir in Wesson oil and vanilla; blend in sugar until mixture thickens. Add flour, which has been sifted with salt and baking powder. Drop by teaspoonfuls, about 2 inches apart, on ungreased cookie sheet. Press flat with bottom of glass dipped in sugar (lightly oil glass, then dip in sugar). Decorate with pecans, chocolate bits or colored sugar. Bake for 8 to 10 minutes; remove immediately from cookie sheet.
Brown beef with onion. Drain fat. Grease 2-quart casserole or large pie pan. Add soup, meat and peas. Mix well. Beat mashed potatoes with egg. Spread evenly over meat mixture. Sprinkle with cheese. Bake at 350° for 30 minutes. Can be doubled and put in 8 x 12-inch cake pan.
Combine sugar and next 8 ingredients in a jar or any plastic container with a tight lid or cover, shake vigorously. Pour over tomatoes. Cover and chill 8 hours, spooning marinade over tomatoes. Quarter tomatoes. May arrange 3 or 4 wedges on lettuce.
Cook dates in boiling water with soda until soft; set aside. In a mixing bowl, cream butter and sugar. Add eggs, salt and nuts; mix well. Stir together flour and baking powder. Add alternately to egg mixture with date mixture. Pour into metal 8 x 8 inch pan and bake at 350° for 20 minutes. Combine strong coffee with powdered sugar for a mocha-like frosting. When cake is cool, put on a plate and frost. Sprinkle top with red and green sprinkles. Yields 9 pieces.
Mix all ingredients together and beat with mixer on high speed about 3 minutes. Grease pan with butter. Bake at 350° for 45 minutes or until brown on top. Let cool, then serve.
Cook pasta according to directions and drain. Heat oil in wok or skillet. Add garlic, scallions, celery, and carrots. Cook and stir until translucent, but still crisp. Combine cornstarch, sherry, soy sauce and chicken broth and add to wok. Cook, stirring constantly, for one minute. Add water chestnuts, chicken, pepper, red pepper (if desired), walnuts, and cooked pasta. Gently stir and cook one minute.
In a medium saucepan, bring water to a boil. Remove from heat and add tea bags, cloves and cinnamon stick. Cover and steep 5 minutes. Remove tea bags, cloves and cinnamon stick. Stir in remaining ingredients; heat through. Enjoy! Yield: 4 (6 ounce) servings.
Place in crock-pot and simmer 4 hours or on stove for 2 hours.
Slice cake to cover bottom of 9 x 13-inch dish. Beat together 1st four ingredients. Whip cream and fold into mixture. Pour over angel food cake. Crush candy and sprinkle over the top. Chill overnight.
Add oil, vinegar, lemon juice, salt and mustard to hot rice. Stir in vegetables and season to taste.
Brown sausage and onion in pan; set aside. In casserole dish, combine remaining ingredients. Add sausage and onion mixture. Cover top with slices of sharp Cheddar cheese. Do not cover. Bake at 350° for 30 minutes.
Mix together and pat in bottom of 9 x 13-inch pans. Bake at 350°.
Combine egg yolks with all ingredients, except paprika and olives, until blended. Spoon filling into each portion of egg white, rounding off top. Sprinkle with paprika and top with an olive slice.
Preheat oven to 350°. Mix cake mix, 1 egg and oil until crumbly. Set aside 1 cup. Pat remaining mixture into 9 x 13-inch baking pan. Bake 15 minutes.
Mix all ingredients well. Roll into small balls. Melt chocolate in double boiler or in glass bowl in a pot of hot water. Put small amount of chocolate in small paper cups. Put a ball of peanut butter mixture in the chocolate. Coat each ball of peanut butter with chocolate.
Cube and chop braunschweiger. Cream everything but onion; add that after dip is beaten smooth. Chill. Serve with crackers.
Mix all ingredients in large punch bowl. Add ice cubes. Garnish with orange slices. Yields 12 servings.
Brown ground meat; drain. Boil noodles and add to ground meat. Add green beans, corn and cheese from macaroni and cheese package. Stir together. Add cream of mushroom soup. Season with salt and red and black peppers. Top with Durkee onions. Pour into a 9 x 13-inch dish and bake at 350° for 30 minutes.
Brown pork chops or pork steaks and pour off drippings. Cover with 1 layer of onion and add one layer of potatoes. Pour cream of mushroom soup or cream of celery soup over top. Bake 1 1/2 hours at 350°.
Mix together all ingredients. Drop from teaspoon onto ungreased cookie sheet. Press a crisscross on each cookie with fork prongs dipped in water. Bake at 375° for 9 to 12 minutes.
Cook broccoli and drain. In a 5-quart pan, saute onion and celery in portion of butter. Add soup, Cheez Whiz, mushrooms and remaining butter. Add 3 cups of cooked rice and broccoli (drained). Pour into greased casserole and top with grated cheese. Bake at 350° until cheese is melted, about 15 minutes.
Heat oven to 350°. Cook ground beef until lightly browned. Add onions and chili powder and saute until tender. Mix soups, enchilada sauce and milk in large container. Stir until blended. Grease a 9 x 13 x 2-inch baking dish. Place 1/2 of the tortilla pieces in bottom of dish. Top with 1/2 of meat mixture. Pour on 1/2 of the soup mixture. Place 1/2 cheese slices on top. Repeat with remainder of ingredients. Bake for 35 to 45 minutes. Freezes well. Makes 8 to 10 servings.
Drop ears of corn in boiling water. Boil 5 minutes. Dip in cold water. Cut from cob; measure, there should be 10 cups. Combine corn with remaining ingredients and boil 15 minutes. Pack into sterilized Kerr jars to within 1/2-inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 15 minutes. Yields 5 to 6 pints.
Heat oven to 350°. Grease a 9 x 13-inch pan. Sift flour, baking powder, soda and salt together in bowl; set aside. In blender, put remaining ingredients, except nuts. Cover and process on high until smooth. Add nuts; process 2 minutes. Pour over dry ingredients; mix well. Pour into baking pan; bake for 35 minutes, or until done. Cool completely before frosting.
Mix sugar and syrup; stir in peanuts and salt. Microwave on High 4 minutes. Stir after first 4 minutes. Cook 4 minutes on High. Add butter and vanilla; stir. Cook 1 1/2 minutes more on High. Syrup will be very hot. Add soda and stir. Pour on lightly greased cookie sheet. Cool and break into pieces.
Crush or grind cookies. Blend remaining ingredients with mixer. Layer cookies and pudding mix in a new 6 or 7-inch flower pot or plastic container. Keep enough cookie crumbs out to put on top. For decoration, add artificial flowers and gummy worms! Delicious!
Place 2 cups strawberries in a blender. Add water, maple syrup and lemon juice. Blend until pureed. Transfer to bowl and stir remaining 1 cup strawberries. Serve over pancakes, French toast and waffles.
Mix altogether and bring to a boil. Boil until mixture is boiled down by half. Remove from heat, leave cinnamon and whole cloves in, cool and leave in refrigerator.
Cut fruit and nuts into small pieces. Use 1 1/2 cups sifted flour to coat fruit. Melt butter and add sugar. Mix until thoroughly blended. Add eggs, one at a time.
Mix flour and butter in saucepan. Add broth and heat. Cook to bubbling about 5 minutes. Take off fire. Add whipping cream, chicken and mushrooms. Mix in spaghetti and broccoli. Bake at 350° for 30 minutes. Sprinkle top with cheese.
Cream butter and shortening. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Spoon batter into lined muffin pans. Bake at 350° for 20 to 25 minutes.
In bowl, stir together flour, baking powder, salt and soda. Beat eggs and sugar together until thick. Stir in oil and vanilla. Add dry ingredients and buttermilk alternately to egg mixture. Beat just until blended. Roll dough on floured surface to 1/2-inch thickness. Cut with doughnut cutter. Fry in deep hot grease (375°) about 1 1/2 minutes on each side until golden brown. Drain on paper toweling. Cool slightly. Dust with powdered sugar.
Sift together flour and sugar. Add shortening. Mix well. Add about half of the milk, beat 2 minutes, add remaining milk. Add eggs, beating after each addition. Add melted chocolate, beat 2 minutes. Stir in nuts. Bake in preheated 350 oven for 30 to 35 minutes. Yield: 3 layers. Cool and frost with fluffy white icing.
Cream the butter, sugar and eggs together. Add flour and vanilla. Grease jelly roll pan or cookie sheet. Spread batter on cookie sheet. Cut squares with knife (24 squares). Dot each square with a heaping teaspoonful of pie filling. Bake at 350° for 20 to 25 minutes. Cool. Sprinkle with powdered sugar.
Preheat griddle on setting 9 to 10. In shall bowl blend eggs, milk, sugar, vanilla, nutmeg and salt. Dip each bread slice in egg mixture, turning to coat both sides. Lightly grease griddle. Cook bread slices 4 to 6 minutes, or until deep golden brown. Top with confectioners sugar or serve with syrup. 4 servings.
Heat oven to 350°. Cream together first 5 ingredients. Add flour, baking soda, baking powder and salt; blend until smooth. Fold in last 3 ingredients. Roll into balls and place on greased cookie sheet. Flatten with the tines of a fork; bake for 10 to 12 minutes.
In mixing bowl, combine egg, melted butter and milk. Combine flour, sugar, baking powder and salt. Stir into batter. Add 1 cup bran flakes. Spread into a greased 8-inch baking pan. Combine remaining ingredients in a separate bowl to make topping. Sprinkle over batter. Bake at 375° for 18 to 22 minutes. Serve warm. Makes 6 servings.
Bake cake according to directions. Prepare pudding according to directions. Layer all ingredients until finished. Crumble small amount of cake in bottom of punch bowl. Spoon pudding over cake, then pineapple, Cool Whip, cherry filling and walnuts.
Combine all ingredients in blender and process until smooth. Makes the same amount as a store bought can.
In a saucepan, heat together butter and water to boiling, stirring to melt butter. Sift together sugar, dry milk and cocoa. Stir until mixture is nice and smooth. Add the butter mixture, stir until well combined. Stir in nuts. Turn into a buttered 8 x 8 x 2-inch baking pan. Cover and chill several hours or until firm. Cut into squares.
Prepare stuffing as directed on package; set aside. Place chicken in baking dish; cover with Swiss cheese. Spread soup over chicken and cheese. Spoon stuffing mix over all ingredients. Cover and bake at 350° for 50 to 60 minutes or until chicken is done.
Preheat oven to 350°. Spray 8-inch round cake pan or 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside.
Fix rice as on the box. Brown onion in margarine. Add mushrooms, bouillon cube and cheese. Stir until cheese is melted. Mix sauce and rice together. Add milk and mix. Bake at 350° for 40 minutes.
Mix flour, cocoa powder, baking soda and salt. With mixer, beat butter, peanut butter, brown sugar, sugar and vanilla until fluffy. Add eggs; beat until thoroughly blended. Beat in flour mixture until smooth. Stir in peanut butter cup pieces and chips. On an ungreased cookie sheet, space 1-inch apart. Bake 15 minutes.
Chop onion very fine, cut hot dogs into 4 or 5 pieces. Mix all ingredients, simmer for 45 minutes. Tip - use fondue pot.
Cream shortening and sugar together; add beaten egg. Sift together flour, soda, baking powder, spices and salt. Add alternately with the soup. Stir in raisins. Bake at 250° for 1 hour.
Finely crush round buttery crackers. Remove skin and cut away any excess fat from chicken thighs. Place butter or margarine in pie plate. Cover with waxed paper. Cook at High (100%) power 1 to 1 1/2 minutes until butter melts. On waxed paper, mix crumbs, paprika, salt and rosemary. Dip chicken thighs in butter or margarine, then coat with cracker-crumb mixture. Arrange coated chicken thighs on rack in 12 x 8-inch baking dish. Cover dish with waxed paper. Cook at High 9 minutes. Remove waxed paper and rotate dish a half turn. Cook at High 5 to 7 minutes longer until thighs are tender. Let thighs stand 5 minutes before serving. Contains 440 calories per serving. A good source of niacin and iron. Serves 4. Time: About 40 minutes before serving.
Into cupcake tins, lined with paper or foil, place a vanilla wafer. Mix together in a separate bowl the cream cheese, sugar, eggs and vanilla. Pour onto the wafer. Bake for 12 minutes at 375°. When cool, spoon topping of your choice on each.
Mix butter or margarine, eggs, both kinds of corn and sour cream together. Add Jiffy corn bread mix. Bake at 350° for 40 to 45 minutes.
Blend above ingredients in blender. Add 1 cup shredded cheese, diced ham, crumbled bacon, shrimp or any combination. Add cooked vegetables, if desired. Pour into pie plate and bake at 350° for 45 minutes.
Spread chicken breast with fat from sour cream or low-fat margarine. Season to taste. Bake at 375° uncovered for 45 minutes or until tested done.
Break lettuce into bite size pieces in rectangular glass dish. Sprinkle onion and Salad Supreme on lettuce. Spread peas over lettuce. Spread Miracle Whip on top to cover entire salad. (Use more Miracle Whip, if necessary.) Sprinkle sugar over all of the Miracle Whip. Layer cheese and bacon on top. Refrigerate overnight.
Do not cook peas. Add all ingredients together and refrigerate. Better if made the day it is to be served.
Trim all tough membranes from meat. In Dutch oven, cover meat with water. Add salt, pepper, garlic and onions. Cook 2 to 3 hours, simmering until tender. Remove to roasting pan. Use liquid smoke, Texas Pete and barbecue sauce combined in blender. Cover meat with sauce in pan and cover with foil to seal pan. Cook for 45 minutes at 375°. Foil may be removed for additional browning. May use for pork roast; very good.
Mix together. Bake at 375° for 30 minutes. Reduce heat to 300°. Continue baking 2 1/2 to 3 hours. Most of liquid should be gone. Enjoy!
Crumble angel food cake into loaf pan. Prepare Dream Whip according to directions. Fold into softened cream cheese and powdered sugar that has been beaten until fluffy. Fold into cake in flat pan. Spread pie filling over the top. Cover and chill 2 to 3 hours.
Mix above ingredients together. Roll the size of a walnut. Press two ways with fork. Bake at 375° for 12 minutes.
Mix sugar and cornstarch in saucepan and add water gradually, stirring constantly. Add remaining ingredients and cook over medium heat, stirring often, until raisins are plump and mixture thickens. Serve hot. Makes about 3 cups sauce. Excellent on ham or Ham Loaf.
Cook macaroni and drain. Combine macaroni with rest of ingredients. Put into baking dish and bake in a 350° oven until bubbly.
Drain garden peas and rinse with cold water. Cut up onion very fine and add to peas. Add chopped boiled eggs and add salt, pepper and seasoned salt. Mix with small amount of Miracle Whip salad dressing. Serve on lettuce leaf.
Brown meat in a heavy pan. Add first 10 ingredients. Bring to a boil; cook until almost tender. Skim off fat. Stir in carrots, corn and undrained beans; arrange cabbage wedges on top. Simmer for 20 to 30 minutes. Season to taste with additional salt and pepper, or any of the listed spices. Serve with salsa.
Dissolve yeast in warm water in a large bowl. Add sugar, salt, Egg Beaters, Butter Buds and 1 cup of flour.	Beat until smooth. Stir in rest of the flour and continue stirring until smooth. Cover and let rise in a warm place until double in size, about 30 to 40 minutes. Spoon batter in 24 muffin cups sprayed with a nonfat cooking spray. Fill each cup 1/2 full. Let rise 20 to 30 minutes. Bake at 400° for 12 to 15 minutes.
Heat oil in hot wok or large skillet over high heat. Add peppers and stir-fry until darkened. Remove and discard. Add carrots. Reduce heat to medium. Stir-fry 4 minutes or until tender-crisp. Stir in teriyaki and cook until carrots are glazed. Serve immediately.
Combine margarine with 2 cups flour and 1/2 cup powdered sugar and mix until crumbly. Press into a 9 x 13-inch baking pan. Bake at 350° for 20 to 25 minutes. Combine eggs, sugar, lemon rind and lemon juice; stir well. Mix remaining 1/2 cup flour with baking powder and add to egg mixture. Stir well and pour over baked crust. Bake at 350° for 25 minutes or until lightly browned and firm. Cool on wire rack. Dust lightly with powdered sugar. Cut into squares.
Preheat oven to 350°. Sift dry ingredients except sugar. Beat eggs, adding the sugar in 3 portions, beating well after each addition. Add dry ingredients, oil and vanilla. Mix well. Stir in nuts and bake in flat pan for 20 minutes.
Mix granulated sugar, oil and eggs together for 5 to 10 minutes. Combine flour, baking soda and cinnamon; add to sugar-oil-egg mixture. Mix thoroughly with wooden spoon. Fold in apples. Bake in ungreased 9 x 13-inch pan at 350° for approximately 1 hour.
Preheat oven to 350°. Grease and flour round cake pans. Combine dry jello, cake mix, water and oil. Mix with mixer. Add eggs one at a time and mix. Fold thawed strawberries into batter. Pour batter into prepared pans. Bake till golden brown for 25 to 30 minutes. Remove from pans and cool completely before frosting.
Microwave: In 2-quart bowl, blend sugar, honey and peanut butter. Microwave on High for 1 to 1 1/2 minutes until bubbly. Stir until smooth. Stir in cereal and raisins. Press into greased 8 or 9-inch square baking pan. Cool. Cut into bars.
Mix first five ingredients and let stand one hour. Drain well. Add remaining ingredients, except flour and vinegar. Flour is to be mixed with a little vinegar before adding to mixture. Let boil about 40 minutes. Seal while hot.
Boil fettucini noodles in lightly salted water with a dash of oil added to keep from sticking. Boil until tender. Melt butter in a large frying pan. Beat egg yolk. Add cream. Beat until blended and add to butter. Heat to medium for 1 or 2 minutes. Add drained noodles and toss lightly, adding salt and pepper to taste and 3/4 cup of cheese. Use remaining cheese for serving. Serve immediately.
Preheat oven to 375°. Spray a large nonstick skillet with nonstick cooking spray. Cook onion and bell pepper over medium heat, stirring often, until onion is pale gold, about 5 minutes. Add pumpkin and broth. Cover and cook over low heat until pumpkin is soft, about 7 minutes. Remove from heat. Add rice, breadcrumbs, walnuts, egg, parsley, salt, sage and pepper; mix well. Spray a 4-cup baking dish with nonstick cooking spray. Pack rice mixture into dish. Sprinkle with Parmesan cheese; bake for 25 minutes. Run under broiler for 1 to 2 minutes, until lightly browned on top.
*Note: If canned or frozen okra is used, do not fry them in oil.
Mix together the chicken, celery, mayonnaise, soup, mushrooms and water chestnuts. Place in a 2-quart utility dish. Melt butter in a 2-cup measure; add to corn bread stuffing. Add stuffing mixture over top of casserole. Bake in microwave on High for 15 minutes.
Place the flour in a large bowl. Make a well in the middle. Add the eggs and oil to the well. Stir with a fork until mixed. Add the water a little bit at a time, until the dough is smooth and elastic. Turn the dough onto a table. Knead the dough about 10 minutes. Kneading dough means to work and turn the dough with the heel of your hands. Let the dough rest on the table for 30 minutes. Roll the dough on a floured surface until it is about 1/8-inch thick. Let the dough rest a few minutes and then cut into noodle shapes with a dull table knife or cookie cutters. Cook the pasta in boiling water for 4 to 5 minutes. Drain, but don't rinse. Add your favorite sauce.
Discard seeds; grind peppers, measuring after grinding. Keep juice from grinding and pour over peppers. In saucepan, mix the sugar, vinegar and ground peppers and boil for 10 minutes. Remove from heat and stir in Certo. Pour into jars and seal.
Place cream cheese on serving dish. Mix ketchup, horseradish and Worcestershire sauce. Pour over cream cheese. Drain crab meat and spread over cream cheese mixture. Serve with your favorite crackers.
Cook, cool and mash squash. Add onion, eggs, sugar, salt, pepper and 1/2 butter. Mix well. Put in a small, buttered dish. Sprinkle crumbs on top. Drizzle butter over crumbs. Bake for 30 minutes at 350°.
Beat eggs, sugar and flour together. Add margarine and blend in milk and beat. Add coconut and flavoring. Pour into unbaked pie crusts. Bake at 325°.
Preheat oven to 350°. Spray muffin pan with Pam. Cook vegetables in salt water until tender. Drain and puree in blender with egg and bread crumbs. Pour into muffin pan and bake 30 minutes.
Chop fruit, nuts and wafers into small pieces with food processor. Add milk and cream until well mixed. Pour into glass pan and cool.
Put milk on crumbs; soak. Add eggs; mix well. Add meat and seasoning. Mix well. Place in baking pan.
Brown chuck and sausage. Add Velveeta (heat on low heat until cheese melts). Spoon mixture on bread. Bake at 350° for 7 or 8 minutes. (Can be frozen to heat later.)
Blend cashews with about 1 cup of water until very smooth. Add remaining water and other ingredients and continue blending until smooth. Heat over medium-low heat, stirring constantly, until thickened. Pour.
Mix prepared cake batter, margarine and 1/2 can milk. Pour 1/2 of this mixture in greased 9 x 13-inch pan. Bake at 350° for 25 minutes.
Mix together eggs, mustard, salt and milk. Brown sausage and cut into pieces. Put ingredients in casserole dish (13 x 9-inch) in this order: bread, cheese, egg mixture and sausage. Let stand, covered in refrigerator, overnight. Bake at 350° for 45 to 60 minutes.
Brown hamburger in a skillet and drain fat. Add cooked rice, tomato sauce, beef bouillon, chili powder, salt and pepper. Place in a 3-quart casserole dish and sprinkle with grated American cheese. Combine egg, milk, oil, flour, corn meal, baking powder, sugar and salt until smooth. Spread over tamale pie mix. Bake at 425° for 25 minutes.
Brown meat and drain. Drain beans and add to meat mixture. Cook slowly while adding other ingredients (do not overcook). Pour mixture over buns while hot and serve with mashed potatoes.
Combine all ingredients and mix well with fork or hands. Bake in a large tube pan for 1 hour and 20 minutes at 325°.
Salt and pepper roast; flour and brown in skillet. Pour water over roast and cook on low heat 4 or 5 hours. Can be put in crock-pot all night for dinner the next day.
Beat eggs well. Add sugar, flour and baking powder. Heat milk and add butter, salt and vanilla. Combine mixtures while hot. Bake at 350° for 30 minutes. Remove from oven and, while still hot, cover with coconut, brown sugar, melted butter and cream. Broil until coconut is browned.
Dump cake mix, softened margarine and one egg in bowl. Mix well and gently press in bottom of 9 x 13-inch pan. With hands, press in chopped pecans and set aside.
Combine butter and lemon rind in large bowl; beat with electric beater until light and fluffy. Gradually add 3/4 cup sugar; beat after each addition until smooth. Add 1 egg, 1 tablespoon flour and salt; beat until smooth. Add remaining eggs alternately with flour; beat thoroughly after each addition. Spoon into well-greased and floured 9-inch square cake pan; spread evenly. Combine almonds and cherries; sprinkle with the remaining sugar. Bake in preheated 350° oven 35 minutes or until golden brown. Yields about 9 servings.
Melt chocolate morsels with peanut butter in a heavy pan over low heat, stirring. Remove from heat. Add Cocoa Rice Krispies, stirring until coated. Press lightly in a 9 x 9 x 2-inch pan. Cool or refrigerate until firm. Cut into log shape bars. Yields about 36 (3 x 3/4-inch) bars.
Cook hamburg first, then add all the other ingredients. Cook it for 1 hour, then serve.
Mix kraut, onion, green pepper and celery in bowl. Heat vinegar, oil and sugar. Pour over mixture and refrigerate.
Preheat oven to 350°. Mix ingredients. Spoon onto 8 x 12-inch baking dish. Top with crumbled chips, cornflakes or bread crumbs. Bake for 20 minutes. Serves 6 to 8.