HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In a bowl, combine sugar, cornmeal, flour and salt. In another bowl, beat eggs thoroughly. Add sugar mixture; mix well. Add melted butter, lemon zest and juice, buttermilk and vanilla to egg mixture, mixing to blend thoroughly after each addition to prevent lumping. Pour the mixture into the unbaked pie shell; bake for 30 to 45 minutes or until the top is golden brown and custard is set. Remove pie to rack; cool completely. Sprinkle top with confectioners sugar and garnish each serving with whipped cream. Makes 8 servings.
Beat egg yolks. Add sugar; mix. Add flour; mix. Add milk. Cook until thick. Take off heat. Add vanilla, butter and coconut. Pour in baked pie crusts. Beat egg whites until stiff. Add 1/4 cup sugar. Beat until stiff. Spread on pie. Bake 400° until golden brown.
Layer in large bowl. Spread cheese, Miracle Whip and sugar over salad. Let stand 24 hours. Stir just before serving.
* May substitute 1/2 cup dry white wine for 1/2 cup of the water.
Shred salmon. Combine salmon, tomatoes, green onions, onion and water. Chill several hours or overnight. Add ice before serving. Makes 12 servings.
Sift flour with salt. Combine shortening and water in a saucepan on medium heat. Add flour when mixture begins to boil. Switch heat to low. Cook, stirring constantly, until thick and smooth and mixture forms a smooth mass.
Saute onion in margarine over medium heat. Add ground beef and brown. Add flour, salt, pepper, garlic powder and mushrooms. Cook, uncovered, 5 minutes. Add soup, simmer uncovered 10 more minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Serve over cooked noodles. Serves 4 to 6.
Combine sugar, water, soy sauce, pineapple juice, oil, ginger and garlic powder. Stir until sugar is dissolved. Pour over chicken wings in bowl small enough so that all are covered. Cover and refrigerate. Marinate at least one full day (two is preferable), stirring occasionally.
Mix together in saucepan flour, sugar, dry mustard, salt, cider vinegar and water over medium high heat. Cool until thick and bubbly. Add butter. Pour hot over cooked, cut up eggs, potatoes and onions. Mix well. Let stand overnight.
Combine all ingredients and serve in punch bowl. This is a beary tasty punch, not too tart, not too sweet.
Grease an 8 x 8 x 2-inch baking pan. Beat butter for 30 seconds; add the 1/4 cup of sugar and 1/4 cup flour. Pat dough onto bottom of pan. Bake in a 350° oven for 15 minutes.
Cream margarine and sugar. Blend in vanilla, flour and nuts. Chill. Shape into balls, approximately the size of a hickory nut. Place on ungreased baking sheet and bake at 350° for 20 minutes. When cool, sprinkle with powdered sugar.
Mix meat, soup mix, wine and mushroom soup. Squeeze lemon juice over and mix well. Cook on low setting all day in slow cooker. Near end of cooking time, add the frozen vegetables.
Combine butter and cheese. Stir in sugar, vanilla and cocoa. Press in a 9 x 13 x 2-inch pan and cool until firm.
Combine potatoes and water in a 2-quart glass casserole dish; cover. Microwave on High for 8 to 12 minutes, or until tender, stirring after 6 minutes. Drain; stir in remaining ingredients. Mix lightly. Chill.
Prepare whipped topping as the package directs. Combine 1 cup of prepared topping with pudding mix, pumpkin, milk and spices. Mix slowly with electric mixer just until blended, about 1 minute. Pour into cooled pie shell. Chill until set, at least 2 hours. Garnish with remaining whipped topping.
Catch a deer, then grind venison and chopped bacon. Put in balance of ingredients; mix by hand. Form into 3-inch diameter roll. Cut into slices and fry.
Rub chicken breasts with lemon, salt, pepper and flour. Saute in butter for 7 minutes on each side. Remove from heat and put chicken in baking pan dish. Mix together remaining ingredients. Deglaze the saute pan, scraping in all the ingredients. Strain the sauce over the chicken breasts. Sprinkle Parmesan cheese over the top and brown lightly under the broiler for a few minutes.
Combine butter, canned milk and sugar in a large heavy saucepan or Dutch oven. Stir over medium heat until sugar dissolves. Cook to a boil; cover and boil 5 minutes. Turn off heat. Add marshmallows; stir until melted. Add 3 kinds of chocolate, one at a time, stirring until melted. Add vanilla extract and nuts; blend. Pour into buttered pan (jelly roll), 10 x 15-inch, and let stand until firm before cutting in 1-inch squares. Whole pecan halves can be pressed into tops of squares if you wish!
Bring margarine, honey, and brown sugar to a boil for 5 minutes, without stirring. Remove from heat and add vanilla. While mixture is coming to a boil, spray a roasting pan with Pam. Put in cereal, nuts, and pretzels. Pour the glaze over when ready and stir. Bake for 1 hour at 250°, stirring every 15 minutes. Let cool on cookie sheets. Break up and store in airtight container.
Place large berries in pie shell. Crush remaining berries. Add sugar and cornstarch; cook until thick. When cool, pour over berries in shell. Serve with whipped cream.
Cut oranges in half. Remove the pulp. Fix Jell-O according to package directions. Fill the orange halves with the Jell-O. Chill, cut halves in quarters. Can also be done with cantaloupe.
Cream shortening and sugar. Add eggs and mix well. Mix flour, salt and soda; add to batter. Add chips and nuts. Shape into balls. Drop on cookie sheet. Bake at 325° for 10 to 15 minutes.
Mix all ingredients together in blender. Blend together for several minutes. Pour into two pie shells. Bake at 350° for 30 to 40 minutes.
Melt oleo, then combine with other ingredients. Put into casserole dish. Bake 10 minutes at 400°. Bake another 35 minutes at 350°.
Combine all ingredients, mixing well. Shape into patties and barbecue over hot coals.
Mix together margarine and graham cracker crumbs. Press into bottom of 13 x 9-inch pan. Crush up all but a few pecans. Mix Dream Whip according to directions on the box, add powdered sugar, cream cheese and crushed pecans. Mix with mixer on low until blended well. Pour this mixture over graham cracker crust. Pour cherry pie filling on top, then decorate the top with a few whole pecans.
Scoop pulp from zucchini, leaving 1/4-inch in shells. Cut pulp in pieces and mixed with remaining ingredients. Spoon about 3 tablespoons into each shell. Microwave for 6 minutes.
Melt margarine, peanut butter and vanilla in microwave 2 to 3 minutes. Stir. Add confectioners sugar. Mix very well. Mold in rectangular pan. Chill 1/2 hour. Cut into squares.
Use double boiler. Combine cornstarch, sugar and salt. Add water; cook until thick, stirring constantly. Cover and place over boiling water 10 minutes, stirring occasionally. Beat egg yolks slightly. Add a little hot mixture; stir. Pour back. Cook 2 minutes, stirring constantly. Remove from heat; stir in lemon juice, butter and grated peel. Cool at room temperature; do not stir. Pour into cooled, baked pastry shell.
Fill 1 gallon glass jar with cukes (whole, maybe large ones). Add 4 tablespoons pickling spice and remaining ingredients.
Cook chicken until tender. Remove bones and chop. Cook onion, green pepper and celery in chicken broth until tender. Add spaghetti. Cook until tender. Add soup and pimentos.
Mix in order of ingredients. Bake in 2 layers at 375°. Frost with 7 Minute Icing.
You can leave out the oats or any one of the last six ingredients if you don't like one. Mix all together in large bowl. Drop by teaspoon on cookie sheet about 1 1/2 inches apart. Bake at 325° until lightly browned, 10 to 12 minutes. Makes 7 dozen.
Mix all ingredients until well blended. Put in bread pan. Bake at 350° until knife comes out clean, 45 to 55 minutes.
Mix all ingredients together; set aside 1 cup of nuts. Put bowl in refrigerator until chilled and slightly firm. Form into a ball and roll in remaining pecans. Keep chilled until ready to use.
Combine chicken, grapes, apples, celery, raisins and onions in a bowl; toss gently. Combine yogurt, mayonnaise, lemon juice and celery leaves in a bowl; stir well. Add to chicken mixture; toss gently to coat. Cover and chill. Serve on individual lettuce-lined serving plates. Yield: 6 servings; serving size: 1 cup, 183 calories per serving. Recipe is from Hills and Pines Garden Club, Raleigh, North Carolina.
Line bottom and sides of baking dish with wafers. Combine pudding mix, milk and butter in saucepan. Cook and stir over medium heat until boiling. Remove from heat. Layer banana slices then pour on half the pudding. Repeat layers. Chill until firm, about 3 hours. Top with Cool Whip.
Beat together salad oil, Sweet 'N Low, eggs and buttermilk. Sift together flour, nutmeg, cinnamon and soda.	Add liquid ingredients. Add diced prunes (or apples) and nuts. Pour batter into greased and floured tube pan and bake at 350° for about 45 minutes.
Add 1 cup boiling water to jello and stir to dissolve. Wash cranberries and run through food grinder. Add orange juice, pineapple with its juices, sugar and pecans to cranberries. When gelatin has cooled, combine all ingredient and refrigerate.
Mix cream cheese and Cool Whip together. Layer ice cream sandwiches and Cool Whip. Sprinkle nuts. Make a second layer. In a pot, mix 1 cup sugar, 3 tablespoons chocolate and 1/4 cup milk. Bring to a boil. Add 1/2 stick of butter or margarine. Spoon this over top of Cool Whip. Cover and freeze overnight.
Bake brownies according to directions (this is a double batch). Before baking brownies, sprinkle walnuts, pecans and chocolate chips, approximately 1/2 cup of each (or to your liking). When done, let cool and cut into squares.
Mix all ingredients. Bake in 350° oven for 20 to 25 minutes.
*You may also use spinach or cauliflower or a combination of vegetables (broccoli and cauliflower).
Mix together softened cream cheese, Blue cheese and pepper; form into a ball and roll in walnuts. May be served with crackers, fruit and pretzels.
Preheat oven to 350°. Prepare loaf pan. Cream sugar and margarine. Add one egg and beat well; then add 2nd egg and beat well. Add remaining ingredients and banana. Mix well. Cook 45 to 60 minutes.
Boil chiles, tomatoes and tomatillos for about 20 minutes. Blend the garlic cloves, salt and 1 cup of water from the tomatillos and chiles. Blend it for about 3 minutes, then pour into a bowl and let it cool down. Then mix the 2 chopped avocados and mix it and it's ready to serve.
Thoroughly mix eggs, mustard and milk in a large bowl. In separate bowl, combine corn meal and seasoned salt. Heat oil to boiling. Baste trout in milk mixture, then roll in corn meal mixture. Be sure to get all cavities. Fry until golden. Drain well on paper towels; remove as much oil as possible.
Mix well. Pour into shallow greased pan (8 x 8-inch). Cover with sugar, cinnamon and nuts. Bake at 425° for 15 to 20 minutes.
Mix sugar, cocoa, margarine, milk and salt; bring to a rapid boil. Boil for 1 minute. Remove from heat and add oats, peanut butter and vanilla. Mix well. Drop by spoonful on wax paper (work quickly). Makes 40 to 45 cookies.
Cream margarine and brown sugar. Add flour and mix well. Stir in pecans. Press mixture in bottom of greased 13 x 9 x 2-inch baking pan. Preheat oven to 350°. Bake for 15 minutes or until lightly browned; cool. Combine cream cheese, sugar and milk; beat until smooth. Fold in whipped topping. Spread over cooled crust. Chill. Top with cherry pie filling. Makes 12 servings.
Cream margarine and cheese and add flour, then cereal. Roll into small, marble-sized balls. Place on ungreased cookie sheet. Flatten with fork, which has been dipped in flour. Bake at 375° for 12 minutes. Sprinkle with salt while hot. Store in airtight container or freeze.
Add all ingredients in saucepan. Stir slowly over heat until peanut butter is melted. Spread onto buttered dish.
Slice cucumbers and onion. Mix sugar, vinegar and seasonings. Heat 4 minutes. Put cucumbers and onion in; cook for 8 minutes. Pack in hot jars and seal.
Saute mushrooms in butter with green onions and thyme. Add salt and sherry. Cook until liquid has almost evaporated, about 8 minutes. Let cool a little. Add cream cheese, walnuts and Tabasco sauce. Mix well. Chill overnight, covered. Garnish with parsley. Serve with Wheat Thins.
Bake cake according to directions on box (11 x 13-inch pan). Let cool. Make pudding, using 1/4 cup Amaretto for some of the milk. Layer in trifle bowl, 1/2 cake (crumbled), 1/2 pudding, 1/2 crushed Heath bar and 1/2 Cool Whip. Repeat; chill and garnish with almonds.
Whip the whipping cream until stiff. Sweeten with sugar to taste. Add other ingredients. Pour into 1-quart bowl. Chill and serve.
Mix flour, baking powder, soda and 1/4 teaspoon salt in medium bowl and set aside. In large bowl, combine sugar and 1/2 cup margarine. Beat at medium speed, scraping bowl often, 2 to 3 minutes. Add bananas, sour cream and vanilla. Continue beating 1 minute. Continue beating, gradually adding flour mixture, for 1 minute. By hand, stir in 1/2 cup walnuts. Pour batter into greased 9 x 13-inch pan. Bake for 40 to 50 minutes. Cool.
Mix sugar, butter, water and cinnamon; put them in the baking pan. Microwave mixture on High until butter is melted, about 2 minutes. Stir in vanilla, raisins and nuts. Cut each biscuit into 4 pieces. Put all the pieces into the pan. Stir gently with spatula to coat all the pieces with sugar mixture. Spread pieces into an even layer, then microwave cake on High for 5 minutes. Remove from oven. If it's still doughy, cook longer until done.
Drain water off of cherries. Combine sugar, cinnamon, nutmeg and flour; mix well with cherries, then add lemon juice and butter. Mix well. Butter 1 medium-sized Pyrex dish, then pour 1/2 of mixture in dish.
Add olive oil and 1 tablespoon salt to rapidly boiling water. Gradually add lasagne noodles so that water continues to boil. Cook, uncovered, stirring occasionally, until tender and drain. Mix Ricotta, eggs, salt, pepper, parsley and Parmesan together. Cover bottom of 13 x 9 x 2-inch baking dish with 1/3 meat sauce. Place 1/3 Mozzarella over sauce and top with Ricotta mixture. Add a layer of 1/2 the lasagne. Repeat layers. Cover with remaining meat sauce and cheeses. Bake in 375° oven for 30 minutes.
Brown ground beef in a heavy skillet; add onions, green peppers and mushrooms. Cook until vegetables are lightly browned. Drain fat. Add tomatoes, soup, beans and salt. Put in a 3-quart casserole. Top with grated cheese and bake at 350° for 1 hour. Great for parties.
Mix first four ingredients and pat into 9 x 13-inch pan. Melt chips and margarine; spread over peanut butter layer. Chill.
Mix all together; place in large casserole dish with tight fitting lid. Bake at 250° for 6 to 12 hours. Great served over noodles.
In a large skillet, cook onion in oil, over medium heat, 5 minutes, or until translucent. Set aside.
Separate crescent rolls. Place a small amount of chicken on the wide end of each one and roll up. Seal and place sealed side down in a greased 9 x 13-inch pan. Thoroughly combine the soup and milk. Pour over rolls. Sprinkle with cheese. Bake at 350° for 20 to 30 minutes.
Cook sugar, milk and margarine. Boil mixture 1 1/2 minutes, then add oats and peanut butter. Stir thoroughly and drop by teaspoons on wax paper and allow to set until cold. Press down flat with a fork if desired.
Mix ingredients together in a large container (bath tub). Store in airtight container. Use 1/3 cup mixture to 1 cup hot water for instant hot cocoa.
Mix flour, corn meal, corn, sugar and egg. Add buttermilk slowly (enough to mix to drop from spoon). Drop in hot oil and brown. Great with fish and onion. Serve hot and quick meal if in hurry.
Whip eggs until they foam. Add flour, sugar and pudding. Beat mixture. Add 1/2 gallon of milk. Cook until piping hot. Remove from heat and add the remaining milk. Cool, then add flavoring. (You can use flavoring of your choice such as lemon, almond, etc.)
Place roast in pot. Sprinkle with salt and pepper. Slice onion and separate rings. Add rings to roast. Cover. Bake in oven at 350° for 1 1/2 hours. Peel and halve potatoes. Peel carrots, cut lengthwise and cut in half. Cut celery lengthwise and cut in half. Add to roast. Cook at 375° for 1 hour. Salt and pepper to taste.
Mix together meal, celery, onion, egg and buttermilk. Mix like cornbread and bake. Cool and crumble in large bowl. Add chicken, chicken soup, salt, pepper, sage and chicken broth. Bake at 350° until brown and firm.
Cook lasagna noodles as directed, cool. Wrap cheese around sausages, then wrap lasagna noodles around sausages. Place in an uncovered baking dish and pour Prego sauce over top. Bake in a 350° oven for about 30 to 45 minutes.
Add lemon juice to egg yolks with milk. Make graham cracker crust for filling. Pour egg filling in shell. Beat egg whites for icing with dash of sugar. Cool in refrigerator.
Combine all ingredients. Salt and pepper to taste. Pour into a buttered baking dish. Sprinkle with paprika. Bake at 350° for 45 to 60 minutes.
Have cheese at room temperature; cream with ham. Put in refrigerator until cool enough to shape into balls. Roll in chopped nuts. Keep in refrigerator until ready to serve. Place toothpick in each ball when ready to serve.
Mix all ingredients well. Bake in tube pan or 2 loaf pans for 25 to 30 minutes at 300°.
Combine first three ingredients. Add coconut and stir until mixture is crumbly. Set aside. Bake pastry shell at 450° for 5 minutes. Cook pie filling over medium heat just until hot. Pour in shell. Sprinkle coconut mixture over filling. Bake at 375° for 25 minutes.
Put first 4 items in heavy pan; bring to hard boil, stirring. Take from stove and put in oatmeal and coconut. Put on wax paper in spoonful mounds to cool.
Dredge fruit in flour. Add salt, coconut, nuts and milk. Mix thoroughly. Drop by spoonfuls on a greased cookie sheet. Bake 25 to 30 minutes in a preheated 275° oven. Store cooled cookies in air-tight container about 5 days before serving. Makes 5 dozen.
Cream all wet ingredients. Add all the dry. Shape in 1-inch balls. Place in tea size papers into teacup tins. Bake until lightly browned. As soon as you remove from the oven, press the butter cups in the center of papers with cookies. Cool before removing from the pan.
Mix together and bake in small shaped loaves in Pyrex pan about 350° until thoroughly cooked.
Cream butter and sugar. Add eggs, one at a time, beating after each addition. Mix in dry ingredients. Add chocolate syrup. Bake at 350° for 30 minutes. Leave in pan.
Melt butter in medium saucepan. Add onions and saute over low heat 5 minutes. Stir in cream, basil and Prosciutto. Cook until thickened to a good coating consistency 15 minutes. Add peas; cook 3 to 4 minutes or just until peas turn bright green. Add salt and pepper to taste. Remove from heat and stir in Parmesan cheese. Pour over hot drained pasta and toss gently.
Saute onion until transparent in the margarine. Pour into casserole dish. Add raw white rice and hot broth; stir. Bring to a boil and cover. Place in 325° oven for 20 minutes. Serves 5.
Cream butter, cream cheese and flour together. Cut flour in with a fork. Roll out dough to 1/8-inch thickness, using a floured rolling pin. Use mouth of a 16-ounce drinking cup to cut circles in dough. Place 1/2 to 1 tablespoon jelly preserves in center of each circle. Fold in half and seal edges with a fork.
Pound steak and cut into 3 x 5-inch pieces. Fry bacon with 2 cups onions and parsley. Sprinkle 1 side of meat with salt and pepper; spread bacon on the meat. Roll meat tightly and tie or secure with toothpick. Coat with flour. Heat oleo in casserole dish with lid. When hot, brown meat lightly and remove. Add 1 onion and carrot and brown slowly, about 5 to 7 minutes, stirring several times, until golden brown. Place meat rolls on top and add water and tomato puree. Cover; bring to boil and reduce heat and simmer slowly 1 to 1 1/2 hours or until tender.
Place carrots in food processor and grind fine. Soak raisins in hot water for a few minutes. Rinse and add to carrots. Add Sweet 'N Low and mayonnaise to taste.
Place one slice of ham and Swiss cheese on each piece of veal steak. Roll up carefully, beginning at narrow end. Secure rolls with toothpicks. Mix flour and seasonings. Dust veal with seasoned flour. Dip floured rolls into beaten egg. Coat with bread crumbs. Brown in hot shortening. Pour wine over meat. Cover and simmer for 55 minutes. Uncover and simmer 5 minutes longer. Serve with pasta or rice. Serves 4.
Wash the broccoli and cauliflower. Cut into bite-size pieces. Coarsely chop boiled eggs. Add all other ingredients. Toss lightly. Cover and chill before serving.
Lightly brown sausage and remove from skillet. Add cabbage, potatoes and onion. Cook for 5 minutes. Sprinkle on the flour and mix well. Add water to broth to make 1 1/2 cups broth. Put sausage back in, add broth, vinegar, salt and pepper. Cover and simmer until potatoes are tender.
Cream all ingredients together. Bake in oven at 350° for 30 minutes. Top with can of cherry pie filling.
Drain fruit. Place in casserole dish. Sprinkle sugar and curry powder and dot with butter. Bake 20 minutes at 325°.
Refrigerate all ingredients overnight. The next day, scoop balls or pieces from melons. Clean grapes and hull strawberries. Cut the watermelon in half (lengthwise) in either a straight cut or a "zigzag" edge. Save the top half for later use. Hollow out the watermelon for a "bowl." Make more balls from the melon also.
Coarsely chop tomatoes, onions, celery, cabbage and pepper. Cover with 1 cup salt; let stand for 2 hours. Drain. Then add rest of ingredients. Boil slowly for 1 hour. Seal in jars. Makes 10 pints.
Melt butter; add sugar, vanilla, corn syrup, cream, eggs, salt and cinnamon and mix well. Add pecans and pour into 9-inch pie crust. Bake at 350° for about 40 minutes.
Put syrup and cream in heavy saucepan and bring to a boil on high heat. Continue cooking on medium heat to soft ball stage (238°). Remove from heat and let cool to lukewarm; beat until thick and gloss has disappeared. Add nuts and pour into greased pan. Cut in squares.
Beat eggs, oil, sugar and figs. Add flavoring. Mix dry ingredients and add to mixture. Add nuts. Bake at 325° in 2 greased pans for 70 minutes. Cool 10 minutes and remove from pans.
Combine the oatmeal, brown sugar, flour, butter and cinnamon until crumbly. Mix all but 1 cup of the crumb mixture with the cranberries and yams. (The leftover goes on top.) Bake in greased casserole dish at 350° for 35 minutes, then add the mini marshmallows and broil until browned.
Put frozen roast in crock-pot on low on Saturday night (10 to 11 p.m.). Cook on low until morning. Turn roast over and spread the can of soup (undiluted) over roast. Cook on low until after a.m. church. Very tender and very easy.
Crumble and cook hamburger; drain off excess fat. Add taco seasoning and salt. Cook for a few minutes; then add remaining ingredients. Mix well. Layer in casserole with slices of American cheese. Bake long enough for cheese to melt.
Beat eggs. Add all other ingredients in saucepan; heat on medium until hot. Add leftover homemade biscuits, torn into pieces. Stir and serve warm.
In a bowl, combine the pork, ham, eggs, milk and cereal; mix well. Shape into 1 1/2 in. to 2 in. balls; place in a greased 13 in. x 9 in. x 2 in. baking dish.
Mix cream cheese, Ranch mix and mayonnaise and save for later. Cook crust at temperature stated on package until lightly browned. When crust is cool, spread cream cheese mixture evenly on crust and top with the assorted vegetables. Cut into squares to serve.
Shake oil and vinegar together. Put all other ingredients, except Romano cheese and tomatoes, in a salad bowl and toss gently. Sprinkle oil and vinegar over salad. Garnish with tomato wedges.
Beat all ingredients except Cool Whip until smooth. Fold in Cool Whip. Spoon into crust; top with grated chocolate bar or cookie crumbs. Refrigerate before serving.
Brown in skillet 10 strips bacon, cut into 1-inch pieces. Add water and sugar to browned bacon. Now add cabbage, cut up into pieces. Do not use core. Cook slowly. Cook noodles as directed. Drain; put into 9 x 13-inch baking dish. Add bacon and cabbage mixture; stir. Add sour cream. Stir. Add salt and pepper to taste, cover with foil. Bake at 350° for 30 minutes. M-M-M-M good!