HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the flour with the sugar in a saucepan with juice drained from pineapple, the beaten egg and the butter. Cook until thick. Cool about 15 minutes. Stir into mixture of remaining ingredients. Serve at room temperature or chilled.
Mix together sugar and cornstarch. Add remaining ingredients. Cook over hot water in double boiler until thickened.
Mix cocoa, sugar and salt in a pan. Add hot water gradually to make a paste. Mix thoroughly. Add remaining hot water. Place on stove, stirring constantly until mixture boils; boil 3 minutes. Remove from heat and add vanilla.
Place cookie dough briefly in the freezer to firmly chill it. Slice into 1/8-inch slices. Line a 14-inch pizza pan with slices overlapping slightly. Bake at 375° for 12 minutes. Cool crust.
Mix peanut butter, vanilla, butter and sugar until dough is stiff (or your arm is). Shape into balls (small, approximately 1 teaspoon). Put on wax paper and refrigerate about 20 minutes. Melt chips in pan. Dip into chocolate using toothpick and put back on wax paper. Refrigerate until chocolate is set. Can be frozen. Keep in tight container.
Mix the ingredients in a large pan. Bake for 8 to 9 hours. Stir every 30 minutes. Makes 18 pints.
In a 2-quart saucepan, melt butter; stir in flour until smooth. Gradually stir in broth until smooth. Add salt, pepper and bay leaves. Simmer uncovered for 15 minutes, stirring occasionally.
Make cake as directed and bake. As soon as you take out of oven, poke holes all over it. Pour the Eagle Brand milk over it. Let it cool completely. You can even let it set overnight. Add the caramel topping over the cake. Put the Cool Whip over it. Crush up the candy bars and sprinkle over the top of the cake. Keep refrigerated.
Heat oven to 350° (moderate). Grease and flour two layer pans, 8 x 1 1/2-inches or a square pan, 8 x 8 x 1 3/4-inches. Measure flour by dip-level-pour method or by sifting. Blend flour, sugar, baking powder and salt. Add shortening, 2/3 of milk and vanilla. Beat 2 minutes at medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add rest of milk and egg. Beat 2 more minutes, scraping bowl frequently. Pour into pan(s). Bake layers about 30 minutes, square 30 to 35 minutes. Cool. Frost with your favorite icing.
Melt margarine in a casserole dish. Add the blackberries. Mix the flour, sugar, milk and lemon juice in a bowl and pour over berries. Bake at 350° for about 45 minutes or until brown. Serve with cream or ice cream.
Sift flour with baking powder and salt. In a large bowl beat butter, sugar, egg and almond extract with a wooden spoon or electric mixer until pale and fluffy. Stir in flour mixture to make a smooth dough. Refrigerate 1 hour or longer (cover if overnight). Heat oven to 350°. Form dough into balls, using a rounded tablespoonful for each, and place 2 inches apart on greased baking sheets. Paint cookies with egg yolk mixture and press an almond into the center of each. Bake 15 minutes, or until edges are tinged with brown. Remove from oven and transfer cookies to a wire rack to cool. Makes about 24 cookies. Cost: $1.79.
Place a layer of each ingredient in the order given. Put in a large bowl. Place tight fitting lid over bowl and let sit as is in refrigerator overnight. Do not mix salad until ready to serve.
Wash cucumbers. Pack in quart jars. Fill with water until cucumbers are covered. Cap and tighten jars. Hot water bath for 5 to 10 minutes.
Dissolve jello and sugar in boiling water; add frozen berries and lemon juice. Stir until berries thaw. Chill until almost set. Blend cheese, powdered sugar, vanilla and salt. Fold in a small amount of whipped cream, then fold in remainder. Spread on bottom of pastry shell. Cover with red mixture. Chill until set.
Spread half of the Cool Whip onto the bottom of a 13 x 9-inch pan. Arrange ice cream sandwiches evenly on top of the Cool Whip, then spread the remaining Cool Whip on top of the ice cream sandwiches and freeze. Before serving, shave the candy bar and sprinkle the shavings on top of the dessert.
Slice tomatoes 1/4-inch thick. Place on large platter and sprinkle well with lemon pepper. Let stand 45 minutes at room temperature. Drain off juice. Roll tomatoes in flour and corn meal mixture. Fry in iron skillet with about 1/4-inch grease at medium high heat until golden brown.
Put melted butter in bottom of iron skillet. Sprinkle brown sugar onto butter and then lay pineapple slices onto brown sugar. Beat egg whites until stiff. Set aside.
Brown ground beef in skillet; drain. Put in a large pan and add beans, tomatoes, garlic powder, salt, pepper, chopped onion and chopped pepper. Heat to boil, then simmer.
Combine dry ingredients. Mix up egg, milk and oil, then add to dry ingredients. Stir well and use for waffle iron or griddle.
Take the apples and with a knife make two or more marks going down. Take the cinnamon and dip it in the marks. Then do the same thing with the chocolate. Enjoy!
Mix together jello, Cool Whip and cottage cheese. Drain juices from pineapple and oranges. Add fruit to jello mixture. Store in refrigerator.
Mix ingredients together. Roll into balls. Bake at 325° for 15 to 20 minutes.
Peel and cook apples in a large pan slowly. Cook until apples are real soft, mash like apple sauce. Mix the above to apples in a roaster pan. Bake in 300° oven (uncovered) until desired thickness. Stir about every 30 minutes while in oven. Can in pint jars while very hot.
Mix cake mix as directed. Fill cones a little over 1/2 full. Place on a cookie sheet. Place in a preheated oven (as directed on box). Bake for 15 minutes or until top is firm to touch (not hard). Cool and frost. Add decorations as desired.
Mix ingredients one at a time. Beat well after each ingredient. Do not preheat oven. Bake at 375° for approximately 35 to 40 minutes. Makes large cake.
Mix all together. Pour over fillets, cover for 2 hours. Put under broiler until done.
Combine flour, butter and chopped nuts; mix together and press into a 9 x 13-inch pan. Bake at 325° for 20 to 25 minutes. Cool.
Place cream cheese block on serving platter and pour sauce over. Place chips around sides and dip off cream cheese with chips.
In large saucepan cook fettuccine according to directions and drain. Wash asparagus; scrape off scales. Break off woody bases and discard. Slice spears into 1-inch pieces. Cook asparagus in small amount of boiling water, 3 to 5 minutes or until crisp-tender. Remove from heat and drain. Return pasta to large saucepan. Add butter. Toss gently until butter is melted, coating pasta. Add cream and toss. Add Parmesan, dash of pepper and asparagus. Toss lightly. Serve immediately. Makes 4 to 6 servings.
Blend flour, 1/4 cup sugar, salt and 1/2 cup butter. Stir in oats. Pat in 10-inch tart pan. Bake at 400° for 15 minutes.
Microwave butter in 8-inch pan. Set aside. Place chips, margarine and shortening in large microwavable bowl. Microwave at Medium (50%) for 5 to 7 minutes or until chips are softened and mixture is melted and smooth when stirred. Add marshmallows and nuts. Blend well. Spread evenly in prepared pan. Cover; chill until firm.
Mix together and spread in a 9 x 13-inch pan. Bake at 325° for approximately 8 to 10 minutes or until golden brown. Let cool.
Mix together the green beans and soup. Add 1/2 can onions and mix in. Put in oven for 30 minutes at 375°. Remove, put rest of onions on top, then serve.
Shape beef into large patty and brown on both sides in large skillet. Break patty into small chunks. Add onions and celery; saute about 5 minutes.
Put can of beans in a baking dish. Mix all of your ingredients together and bake in preheated oven 40 minutes at 350°.
Combine equal parts of liquid ingredients with dry ingredients and meat cubes. Marinate in refrigerator for 1 or 2 days. Skewer with slices of onion and bell pepper; grill over an open hot fire. Serve with Cajun rice and rolls for a complete meal.
Mix well. Drop by spoonful in oil in electric frypan at 400°. When brown, turn over and brown the other side. Serve with ham or pork chops.
Beat the eggs; add sugar and pineapple juice. Cook over low heat until thick, stirring constantly. When cool, add whipping cream. Prepare pineapple, cherries, oranges and marshmallows. Add to previously cooked dressing mixture. Slice maraschino cherries on top. Cool in refrigerator for 24 hours.
Brown hamburg and drain. Add rest of ingredients and simmer for 3 to 4 hours. Keep adding small amount of water. Put in small cartons and freeze. Really good on the hot dogs!
Dissolve yeast in water. Stir in 1 tablespoon sugar and dill. Let stand until bubbly for 15 minutes. Add the rest of the sugar, milk, butter and salt. Stir in flour to make a sticky dough. Place in well-greased 9 x 5-inch bread pan and cover with well-greased foil. Let rise 35 minutes. Preheat oven to 350°. Bake for 35 minutes.
Cook broccoli and put in baking pan. Lay chicken on top. Mix remaining ingredients and pour on top of chicken. Sprinkle with Cheddar cheese (1/2 cup plus). Top with 1/2 cup bread crumbs and melted butter. Bake 25 to 30 minutes at 350°.
In a 4-quart saucepan, combine sugar, butter and evaporated milk. Cook over medium-high heat, stirring occasionally, to a full rolling boil, 10 to 14 minutes. Reduce heat to medium; boil, stirring constantly, until candy thermometer reaches 228° or small amount dropped into ice water forms a 2-inch soft thread. Remove from heat. Gradually stir in chocolate chips and chocolate until melted. Stir in marshmallow cream until well blended. Add vanilla and nuts; mix well. Spread into 9 x 13-inch pan. Cool completely at room temperature. Cut into 1-inch squares.
Heat milk. Add beef-like flavoring. Pour over cracker crumbs and egg. Bake at 350° for 30 minutes.
Saut vegetables; add shrimp, crab meat and mayo and mix all together. Put in greased casserole. Top with buttered breadcrumbs and bake 40 to 45 minutes in 350° oven.
Melt margarine. Add onions. Cook until tender. Add rest of ingredients and simmer 5 minutes. Keep in refrigerator. Warm before using. Makes about 1 cup.
Cook lasagna; brown meat. Combine cottage cheese, egg and Parmesan cheese. Season with salt and pepper.
Melt chocolate chips, sweetened condensed milk and margarine on top of double boiler (or over low heat). Combine peanuts and marshmallows. Fold in chocolate mixture. Spread in waxed paper lined 9 x 13-inch pan. Chill 2 hours or until firm. Remove from pan. Peel off wax paper. Cut into squares.
Blend flour, sugar, soda and salt together. Add 15 ounce box of Kellogg's Raisin Bran, buttermilk, margarine and eggs. Blend until dry ingredients are moistened. Do not stir again.
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks and add mayonnaise; mix well. Stir in deviled ham and green pepper. Stuff whites with mixture; sprinkle with cheese and paprika. Yield: 6 servings.
Grate zucchini. Beat eggs until light. Add sugar, oil and vanilla and blend. Stir in zucchini. Sift flour and other dry ingredients together except nuts. Blend with creamed mixture. Fold in nuts. Bake in 2 greased and floured 9 x 5 loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Dice potatoes, add onions and butter, cover with water. Cook until potatoes are tender.	Add remaining ingredients and let simmer just until cheese is melted. (Makes 8 cups.)
Bring sugar and milk to boil. Boil 8 minutes, stirring constantly. Remove from heat and add other ingredients. Pour into buttered dish. Store in air tight container.
Grate cabbage and carrots. Dice celery, green pepper and onion; mix all together.
Beat eggs, sugar and oil. Add vanilla. Stir in zucchini. Sift flour, salt, cinnamon, soda and baking powder. Stir into first mixture. Fold in nuts. Add pineapple. Pour into two well-greased 9 x 5 x 3-inch pans. Bake at 350° for 1 hour.
Put all ingredients through food chopper. Moisten with 1 cup salad dressing or mayonnaise. Season to taste with salt and pepper.
Soften gelatin in cold water. Add boiling water; set aside to cool. Using mixer, beat eggs thoroughly. Add sugar, salt and vanilla; continue beating. Add cream and 1 to 2 cups of milk; beat. Add cooled gelatin; stir well. Pour mixture into freezer can. Add enough milk to fill freezer can to fill line. Freeze as directed for freezer. Let ripen to improve flavor.
Combine mix, eggs, oil and cream cheese and fold in blueberries and pecans. Bake at 350° for 35 to 40 minutes. Do not preheat oven.
Beat eggs until fluffy; add sugar slowly, beating until mixture thickens. Add remaining ingredients and mix well. Don't add milk yet. Pour mixture into ice cream freezer and add the 7 to 8 cups of milk to the fill line on the freezer. Put on lid and crank until frozen.
Combine corn, sugar and eggs, mixing thoroughly. Pour into a greased casserole dish. Cover mixture with cracker crumbs and butter. Bake at 350° for 1 hour.
Saute shallot in olive oil and butter. Add crushed tomatoes (Red Pack is nice and chunky). Season with salt and crushed red pepper flakes. Add basil and simmer about 1/2 hour. Add half and half; simmer 10 to 15 more minutes. Add vodka and continue simmering 15 minutes longer. Stir often. Let stand, covered, while cooking pasta. Enjoy! Sauce can be frozen, if leftover.
Melt butter. Mix with stuffing. Line bottom of baking dish with half of stuffing. Mix other ingredients and pour over stuffing. Place rest of stuffing on top. Bake at 350° for 30 minutes.
Place meat in bottom of crock-pot. Sprinkle with seasoning salt. Make layers of onions, kraut and potatoes. Sprinkle again with seasoning salt. Cook on low 10 to 12 hours.
Mix rhubarb, sugar and pineapple in a pan and cook 20 minutes. Stir in Jell-O. Put in jars and seal or store in the refrigerator.
Bake cake according to directions. While warm, prick all over with fork and spread with condensed milk. Let cool. Spread drained pineapple over cake, then spread whipped topping. Refrigerate several hours or overnight.
Preheat oven to 350°. Combine all ingredients and bake in a greased, 1 1/2-quart casserole dish. Bake 30 to 35 minutes. Yields 6 to 8 servings.
Cream sugar and cream cheese together well. Combine all ingredients together and spread in a 9 x 13-inch pan. Freeze at least 2 to 3 hours or overnight.
Combine the cinnamon and melted oil. Add the beaten egg. Gradually add sugar. Add remaining ingredients. Drop onto a greased baking sheet. Bake at 350° until delicately browned. Remove from the baking sheet while warm. Makes 20 cookies. One cookie equals 4 mg. sodium.
Mix softened cream cheese and sour cream together with a wooden spoon. Stir in spinach, onion and Worcestershire sauce.
Sift together flour, cocoa, sugar and soda. Add water, vinegar, margarine and vanilla. Mix well. Bake in loaf pan in 350° oven for 30 minutes.
Cook shrimp, celery, onion and pepper in 1/3 cup butter until shrimp turns pink. Blend the remaining ingredients (except almonds and cheese). Mix with shrimp mixture. Sprinkle with almonds and cheese. Bake at 350° for 1 hour.
Mix all ingredients in bowl. Pour into greased 9 x 13-inch baking pan and bake 30 minutes at 400°. Cut in squares.
Sprinkle meat with tenderizer. Add salt and pepper. Roll meat in flour. Fry on medium heat until brown. Take up and put in a crock-pot until you have cooked all the meat.
Cook potatoes in boiling water 45 minutes to 1 hour or until done. Let cool, peel and mash. Combine sweet potatoes, sugar, eggs, vanilla, milk and 1/2 cup butter. Beat at medium speed until smooth. Spoon into lightly greased 12 x 18 x 2-inch baking dish. Combine brown sugar, pecans, flour and 2 tablespoons butter. Sprinkle mixture over casserole. Bake at 350° for 30 minutes. Yields 8 servings.
Mix cornstarch and sugar; stir in 1 cup of water and cook until thickened. Add gelatin to mixture. Place fresh strawberries in cooked pie shell (better if the berries are cut in half). Pour mixture over them. Refrigerate. Serve with Cool Whip on top.
Cream sugar and margarine; add eggs, one at a time, beating after each. Add flour and cream alternately. Add vanilla. Bake in greased tube pan at 325° for 1 hour and 20 minutes.
Melt 2 tablespoons butter in large skillet over medium heat. Add mushrooms, celery and onion; stir until vegetables are tender. Stir in flour, chicken and sour cream. Reduce heat and simmer until thoroughly heated. Stir in garlic salt and remove from heat. Cut each biscuit into quarters; press each piece into miniature muffin tins coated with vegetable cooking spray. Brush each piece with melted butter. Bake at 400° for 5 to 6 minutes. Remove from oven; reduce oven temperature to 350°.
Drain Veg-All (or rinse frozen vegetables) and chicken. Mix together. Add onions, soup, salt and pepper. Mix well. Pour into deep dish crust. Put other crust on top. Crimp edges together and slash top. Put dab of margarine on top. Bake at 400° for about 50 minutes. Let set a few minutes before serving.
Sift together flour and salt. Cut in lard. Add water slowly and gently mix with fork until particles cling together. Make half of dough into a ball and roll out on lightly floured board to 1/8-inch thickness. Fit into pan and trim excess. Makes enough for 2 pie shells.
Mix cake mix, Cool Whip and egg together. Roll into balls, then roll in confectioners sugar. Bake 8 minutes in 350° oven.
Mix all but 1 cup corn chips. Pour into 11 x 7-inch baking dish. Bake, uncovered, in 375° oven for 30 minutes. Spread sour cream, 1/2 cup shredded cheese and 1 cup corn chips over top; bake 5 minutes longer.
Slice stems and scoop out seeds. Blanch in boiling salted water 5 minutes; drain well. Combine ground beef and remaining ingredients. Stuff peppers.
Saute onions in butter. Mix all ingredients; pour into pie shell and sprinkle top with paprika. Bake at 350° for 40 minutes.
Drain pineapple. Bring juice to a boil. Pour over gelatin. Cool. Add pineapple and cottage cheese. Fold in whipped cream and nuts. Chill until firm. Salad will keep for several days in the refrigerator. Makes 18 servings.
Dissolve Jell-O in hot water. Cool. Add pineapple, bananas and marshmallows. Chill in large flat dish. Heat pineapple juice in top of double boiler. Add flour and sugar to beaten egg. Mix with juice and cool until thick, stirring constantly. Cool. Fold in whipped cream. Spread over Jell-O. Shred cheese over all. If desired, top with chopped nuts. Chill and serve.
Melt butter in large, deep skillet and saute the chicken pieces. When they are nicely browned, remove and reserve them. Add the 3 chopped shallots and the 3 whole shallots to the pan. When they have begun to brown, return the chicken and any cooking juices to the pan. Sprinkle with salt and pepper. Reduce the heat and cook for about 45 minutes. Turn the pieces from time to time, until they are uniformly cooked through. As soon as the liquid begins to dry up, add the wine. Discard the whole shallots before serving. Serves 4.
Dissolve yeast in warm water. Add sugar and shortening. Add remaining ingredients, beating until smooth. Let rise 10 minutes. Shape into rolls. Let rise 30 minutes. Bake at 400° for 15 to 20 minutes.
Put 4 or 5 marshmallows in paper cupcake holders. Melt oleo, chips and peanut butter until smooth. Pour 2 tablespoons over each cup of marshmallows. Refrigerate.
Combine all ingredients and beat well. Pour into cupcake liners and bake for 20 minutes at 350°.
Bring to a boil the first 5 ingredients; while simmering, mix flour with salt. Add 1 whole egg and mix with fork until little lumps and shreds appear. Drop this into boiling soup, stirring all the while, and cook about 10 minutes. Add a tablespoon of butter and enough milk to thin out so it isn't so thick. This soup tastes better warm than hot.
Brown meat on both sides in frying pan. Then place meat in the crock pot. Add all ingredients except green pepper. Add jalapeno pepper with juice as much to your taste, plus approximately 1 cup of water. Cover, and simmer on low 4-6 hours. Slice meat very thinly and add to juice in the crockpot if necessary. Simmer for 1 hour or until tender. Place green pepper in meat mixture and simmer for 15 minutes.
In a medium bowl, stir melted chocolate into sour cream. Beat in milk. Add pudding mix. Beat until smooth. Fold in walnuts. Spoon into pie crust. Top with whipped topping and garnish with chocolate curls and walnuts. Refrigerate 1 to 2 hours or until firm. Serve chilled.
Heat oven to 350°. Cook and stir until brown, then drain well. Cook, then drain macaroni. In ungreased 2-quart casserole, mix all ingredients. Cover; bake until bubbly, 30 to 40 minutes.
Mix all ingredients in pan and stir over heat until all are melted. Stir constantly with a wooden spoon until it comes to a rolling boil. Boil exactly one minute. Remove from heat and let set until cool. Beat until thick enough to ice a cake.
Combine all dry ingredients, stir in nuts and set aside. Combine remaining ingredients. Add to dry ingredients, stirring until just moistened. Spoon batter into 2 greased and floured 9 x 5 x 3 loaf pans. Bake at 350° for 1 hour and 5 minutes, or until done. Cool in pan for 10 minutes, then turn out on rack. Freezes well.
Add yeast mixture to two cups cold water. Stir in the flour and buckwheat flour. Add salt. Beat vigorously until smooth. Cover and place in refrigerator overnight. In the morning, add molasses, melted butter and soda dissolved in 1/2 cup hot water. Let stand at room temperature for 30 minutes, then bake on hot griddle. Serve with sausage and maple syrup. Yummy.
Cook to soft ball stage. Beat until creamy. Add nuts and vanilla. Stir constantly while this is cooking in a very deep pan or it will boil over.
Melt milk chocolate candy bars, adding milk to make a thin syrup. (One small candy bar plus 1 tablespoon milk makes enough syrup for 2 Shaggy Dogs.) Toast marshmallows on a stick; dip into chocolate syrup, then roll in flaked or shredded coconut.
Beat well together the oleo, cooking oil and sugar. Beat eggs and the vanilla, then add to other mixture. Sift dry ingredients together and add to mixture. Let set in refrigerator for 2 hours. Then roll in SMALL balls and place on a cookie sheet and flatten with bottom of glass that has been dipped in sugar or with a fork. Bake 12 minutes at 350°. Do NOT grease or spray cookie sheet.
Combine raisins, soda and boiling water. Let stand until cool. Cream shortening and sugar; add beaten egg and vanilla. Combine two mixtures. Bake in muffin pans or layer pan at 350° until done.
Mix Crisco and sugar; add eggs one at a time. Mix flour in then add flavoring and mix well. Cook at 350 degrees for 1 hour or 325 degrees for 1 hour and 15 minutes.
Prepare cookie mix. Spread on ungreased pizza pan. Bake at 350° for 8 to 10 minutes. Cool.
Mix the first 9 ingredients together and bake in greased and floured sheet pan at 350° for 30 minutes. While hot, spread Marshmallow Creme on top. Mix oleo, cocoa and milk; heat until melted. Add powdered sugar and nuts. Spread on top of cake. Cool. Cut into bars.
Lightly grease casserole. Mix first 5 ingredients and place chicken on top. Sprinkle chicken with onion soup. Seal with foil and bake at 350° for 2 1/2 hours. Do not peek.
Mix; batter will be stiff. Bake at 375° for 10 to 12 minutes. Makes 4 to 5 dozen cookies.
Place peas and water in saucepan; bring to a boil. Reduce heat and cook, covered, 3 to 5 minutes. Remove cover; dot with oleo and pour in creme de menthe. Yields 4 servings. Contains approximately 90 calories per serving.
Mix milk, jello, coconut and nuts. Refrigerate overnight. Mold into shape of small strawberries. Roll in red sugar. Make leaves with green icing. Refrigerate until served.
Remove chicken from bone. Skin and cut up. Place in a 9 x 13-inch baking dish. Mix broth, soup, 1/2 stick margarine, 1 teaspoon salt and pepper. Pour over chicken.
Leaving shells on protects shrimp from burning during grilling. Size is important. The bigger shrimp, the easier they are to peel.
Blend sugar and cocoa in a small saucepan. Gradually add hot water. Cook over medium heat, stirring constantly until mixture boils. Boil and stir for 2 minutes. Add milk. Heat thoroughly. Stir occasionally. Do not boil. Remove from heat. Add vanilla. Serve hot. Makes two 7 ounce servings.