HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; mix sugar and cornstarch. Mix with butter. Add milk and stir well. Cook in microwave for 4 minutes. Stir and cook 5 minutes longer or until thick. Put in baked crust. Sprinkle top very lightly with nutmeg. Let cool before serving.
Cream butter, sugar and eggs. Fold in other ingredients. Bake in a 325° oven for 1 hour and 15 minutes in a greased and floured Bundt pan. If cake is browning too fast during the last 30 minutes, put a piece of aluminum foil over the top.
Combine graham cracker crumbs, melted butter and 1/3 cup sugar. Mix well and press into bottom of 9 x 13 baking dish or pan. Mix cream cheese, 1 cup sugar and vanilla until blended. Add eggs and pineapple juice; mix until fluffy. Bake at 350° for 30 minutes until center is almost set. Cool and refrigerate 3 hours or overnight (overnight is better). Remove from refrigerator and spread pineapple over cheesecake. Slice bananas over pineapple and spread Cool Whip over top. Drizzle chocolate syrup over toppings and add walnuts on top.
Grind cranberries; combine with sugar. Let stand for 2 hours. Combine remaining ingredients and fold in whipped cream. Chill well.
Grease small pan. Mix all ingredients. Blend and pour into pan. Bake 15 -20 mins. at 350° then reduce heat to 325° for 1 hour. Test with knife to come out clean. Serves 4.
Saute meat, onion and garlic; stir in remaining ingredients except chips and cheese. Alternate layer of meat mixture and chips, beginning and ending with meat mixture. Put in greased 13 x 9 x 2-inch pan. Sprinkle with cheese; bake at 350° for 35 minutes or until bubbly. Freezes well. Serves 8. (We use this on New Years Day.)
Melt 1 cup sugar. Add to warm milk, a little at a time. Add remaining sugar. Cook to a soft ball stage. Remove from heat; add vanilla, butter and pecans. Beat. Drop on waxed paper or buttered surface. Yields 35 pralines.
Pour the can of pie filling in bottom of 10 inch pie plate or 9 x 9 inch cake pan. Sprinkle cake mix over filling. Pour melted butter on top of cake mix. Bake at 350° for 40 minutes or until top is browned.
Melt butter in saucepan. Add onion; cook about 10 minutes. Blend in flour, salt and pepper. Stir constantly, about 2 minutes. Gradually add broth and bouillon cubes. Bring to boil, stirring until it has thickened. Add broccoli. Cover and simmer until broccoli is tender. Add milk and stir; simmer until ready to eat. Garnish with Parmesan cheese.
Preheat the oven to 450 degrees. Mix the flour, baking powder and salt in a medium mixing bowl. Shake the whipping cream vigorously. Add to the flour mixture, stirring until a soft dough forms. Pat the dough 1/2-inch thick on a lightly floured surface. Cut with a 2-inch biscuit cutter. Arrange 1-inch apart on a lightly greased 11 x 17-inch baking sheet. Bake for 10 to 12 minutes or until golden brown. Serve immediately. Makes 8 biscuits.
Mix well in a bowl. Pour into a 13 x 9-inch ungreased pan. Bake at 325° for 1 hour. Serve with whipped cream or ice cream.
Brew tea in water for about 5 minutes. Add the rest of the ingredients. Bring almost to a boil and then let simmer about 15 minutes. Preparation time: 30 minutes.
Preheat oven to 400°. Combine pasta, meat, soup and spaghetti sauce. Add pepper, seasoning and 2 cups of cheese. Mix and place in casserole. Sprinkle cheese on top and bake 25 minutes.
Mix flour, baking soda, cinnamon and salt. Beat oil, sugar and eggs until well blended. Add flour mixture and beat until smooth. Stir in pineapple, carrots and coconut. Pour into greased 13 x 9-inch pan. Bake at 350° for 50 minutes or until cake tester comes out clean. Cool 10 minutes. Remove from pan and cool on rack.
Combine rice, celery, peas, 2 cups water and 1 teaspoon salt in medium saucepan; heat to bubbling. Cover and simmer 12 minutes or until water is absorbed and rice is tender.
Heat all ingredients, except whipping cream, just to boiling, stirring constantly. Cool. Beat whipping cream in cold 1 1/2-quart bowl until stiff. Fold in egg mixture. This is the best over any fruit salad.
In a casserole or baking pan, put a layer of sliced zucchini, salt and pepper to taste. Add a layer of chopped onions, a layer of browned hamburger or sausage, then add a layer of bread crumbs, partially cooked rice or macaroni. Add a layer of cheese. Repeat the layers as desired, until pan or dish is full. Bake at 350° for 1 hour, or until zucchini is tender. Add last layer of cheese 10 minutes before it is done.
Beat each ingredient in order. Pour in unbaked pie crust. (Makes 2 pies.) Bake at 325 for 1 hour.
Mix ingredients and put in freezer can. Fill up freezer can with homogenized milk (about 1 quart). Freeze according to freezer directions.
Soften cream cheese in microwave then mix in other ingredients until well blended and form into a ball and sprinkle with paprika or parsley flakes. Garnish with fresh parsley.
Cook beans as directed on package, drain. Melt butter, add flour. Cook gently. Remove from heat. Stir in sugar, onion, mustard and sour cream. Fold in beans. Place in a 2-quart casserole. Sprinkle with cheese. Top with croutons. Bake at 350° for 20 to 25 minutes until hot and bubbly. Yields 8 servings.
Early in day, preheat oven to 350°. Into small bowl, measure oats, brown sugar, walnuts, 1/3 cup flour, 4 tablespoons margarine (1/2 stick, melted), 1/4 teaspoon baking soda and 1/4 teaspoon salt. With mixer at low speed, beat ingredients until well mixed. Pat mixture into bottom of floured 8 x 8-inch baking pan. Bake 10 minutes.
Add in order given; pour in unbaked pie shells (deep-dish crusts better). Bake at 400° about 50 minutes, until done.
Place chicken breasts in buttered baking dish. Cover each breast with one slice of cheese. Melt 2 tablespoons butter over low heat. Add flour and blend over heat until smooth and bubbling. Slowly stir in milk and chicken broth. Season with salt and pepper to taste; add wine. Pour over chicken. Mix stuffing with 3 tablespoons melted butter. Spread over chicken. Bake at 350° for 45 to 60 minutes, depending on thickness of breasts. Good with sauteed mushrooms in the sauce.
Beat eggs; add sugar and oil. Add dry ingredients. Fold in raisins and nuts. Beat 2 minutes. Add 3 or more tablespoons water if batter is dry. Add vanilla and apples. Bake, cool and sprinkle with powdered sugar.
Mix ingredients and pour into casserole. Bake 40 minutes at 350°. Let stand before serving.
Wash and dry with paper towel the chicken pieces. Then rub with light coat of cooking oil and roll in crushed potato chips.
Brown meat and onion in butter. Salt and pepper to taste. Add cinnamon. Dilute tomato paste with 2 cans of water and add to mixture. Simmer 15 to 20 minutes. Rinse and drain eggplant. Simmer in boiling water for 10 minutes; drain. Arrange eggplant slices in shallow casserole dish. Add meat sauce. Cover with grated cheese.
Cook broccoli and place in oblong baking dish. Sprinkle with 1/2 cup cheese. Layer chicken over the top. Pour the sauce (recipe follows) over the chicken. Sprinkle with the remaining 1/2 cup cheese. Bake in a slow oven at 325° for 1/2 hour. Serve with rice pilaf and pickled fruit.
Shape with palms into balls using 1 teaspoon per cookie. Place on ungreased cookie sheet. Bake 15 to 20 minutes at 325°. When baked and practically cooled, roll in 10x sugar one at a time for dusting. Yield: 200.
Melt butter in skillet. Dip bread, both sides, cube and alternate in greased casserole with cheese. Beat egg yolks with other ingredients, pour over casserole. Fold in stiffly beaten egg whites (awkward, but essential). Refrigerate 24 hours. Bake for 45 to 60 minutes at 325 degrees.
Allow ice cream to soften slightly. Spoon into crust. Cover and freeze until firm (about 3 hours). Serve pie wedges with chocolate topping, whipped cream, nuts and a cherry.
Cream together first 4 items. Sift together the next 7 ingredients. Add the oats, raisins and nuts. Beat well into the applesauce mixture and spread in greased 9 x 9-inch cake pan or drop by teaspoonfuls onto cookie sheets. Bake at 350° for 20 minutes or until done.
Mix the cranberries and the sugar. Set aside	for one hour. Add the remaining ingredients. Refrigerate overnight or freeze to serve.
Mix dry milk with warm water. Heat in double boiler until thoroughly dissolved. Add sugar and continue to heat and stir until sugar is completely dissolved. Cool and use as you would Eagle Brand condensed milk.
Pound cutlets thin. Sprinkle with salt and pepper. Spread them with 1/4 cup butter. Blend remaining butter with herbs. Set aside. Cut cheese into 8 sticks; place 1 in center of each cutlet and roll, tucking in ends to seal. Roll breasts in flour; dip in egg, then roll in bread crumbs. Arrange in a well-buttered baking dish. Pour remaining butter mixture on chicken. (Recipe may be done ahead to this point and refrigerated, if desired.)
Layer ingredients in a pie plate or shallow dish, starting with cream cheese, then chili, taco hot sauce and ending with cheese. Microwave for about 4 minutes or until cheese is melted. Serve with tortilla chips. Makes 4 to 6 servings.
Mix first 3 ingredients; add sugar. Sift flour and baking powder together. Add mixture alternately with milk. Add butter. Bake on greased cookie sheet at 350° for 20 to 25 minutes. (Do not overbake.) Remove from oven. Spread with peanut butter while cake is warm. Refrigerate. Then cover with melted chocolate bars or your favorite chocolate frosting.
Season roast with salt and pepper. Preheat oven to 500° until light goes off. Bake roast 8 minutes per pound. Turn oven off and do not open door until cool, about 2 1/2 hours. Slice; arrange on platter, garnished with parsley.
Prepare Stove Top stuffing mix as directed on box, except increase butter to 1/2 cup. Place zucchini and onion in boiling salt water for 5 minutes. Drain. Mix zucchini in bowl with sour cream and cream of chicken soup.
Heat oven to 375°. Combine peanut butter, Crisco, light brown sugar, milk and vanilla in a large bowl. Beat at medium speed until well mixed. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add at low speed. Drop by heaping teaspoonfuls 2 inches apart. Bake at 375° for 7 to 8 minutes, or until set. Cool 2 minutes. Yield: 3 dozen cookies.
Mix vanilla wafers crumbs, walnuts, oats, cinnamon and salt in a bowl. Cut in butter until crumbly. Pat 2/3 of the mixture into an 8-inch glass dish. Microwave on High for 1 minute. Toss apples with lemon juice in bowl. Spread over crust. Drizzle with caramel topping. Sprinkle with remaining crumb mixture. Microwave on High for 4 to 5 minutes or until apples are tender. Turn dish 1/2 turn after 2 1/2 minutes. Serve warm with ice cream. Serves 4.
Layer ingredients in order given on serving dish. Microwave to melt cheese. Serve with Fritos or nacho chips.
Slice potatoes to desired shape and pat dry. Lightly coat slices with oil and arrange on a cookie sheet. Roast in a hot oven until tender and brown. Serve with Scrambled Onions.
Boil sugar, water and coffee. Cool. Add vodka and vanilla beans. Pour into 2 1/2 gallon bottles. Turn upside-down for one week. Reverse for one week, then upside-down again. Finished at the end of third week.
Butter 2 slices bread and cut into 1/2 inch cubes; set aside. Cut remaining 6 slices into 1 inch cubes. Place half of unbuttered cubes in bottom of 2 quart casserole dish. Mix together mayonnaise, soup, salt, pepper, chicken and vegetables. Pour over bread cubes	in dish. Place remaining unbuttered cubes over top.	Combine milk and eggs; pour over bread and chicken mixture.	Let stand in refrigerator at least 1 hour or overnight.	Place buttered bread cubes over top and bake at 325° for 1 hour. Place shredded cheese over top and return to oven until cheese is well melted.
Mix butter and eggs. Add sugar, spices, soda and baking powder. Mix well. Add berries, two cups of flour, milk and remainder of flour. Add nuts, if desired. Bake at 275° for 1 1/2 hours in tube pan.
Preheat oven to 375°. Grease or line muffin tins with paper. Measure 1st seven ingredients into large bowl. In small bowl, mix eggs, zucchini and oil. Stir egg mixture into flour mixture all at once, stirring only until flour is moistened. Spoon batter into prepared muffin tins. Bake for 25 minutes or until toothpick in center comes out clean. Makes 12 (3-inch) muffins or about 18 (2 1/2-inch) muffins.
Mix the above ingredients together and roll into balls. If dough seems too stiff, add a few drops of milk until you have desired consistency. You will need to use your hands. Place balls on waxed paper lined cookie sheets and freeze at least 24 hours before dipping.
Roll into balls the size of a walnut. Flatten with a glass dipped in sugar. Bake on ungreased cookie sheet for 10 to 12 minutes until edges are lightly browned.
Line a pie pan with pastry (one 10-inch or two 8-inch). Beat eggs and sugar. Continue beating until light. Add remaining ingredients. Beat well and strain. Pour into pie shell. Bake at 350° for 60 minutes, until center is firm. Turn off oven, open door and let stand in oven for 60 minutes. Cool.
Brown beef, then add onion and celery and saute 5 minutes. Add all but cabbage and bring to a boil. Turn heat to low and cook about 45 minutes. Add cabbage and cook until tender.
Thaw fish if frozen. Cut into 1/2-inch pieces. Chop salt pork. In Dutch oven, cook until brown. Drain, reserving 3 tablespoons drippings. Set salt pork aside. Add potatoes, celery and green onion to reserved drippings. Cook until onion is tender. Add broth. Cover and cook 10 minutes or until potatoes are tender. Add fish and 2 1/2 cups of the milk. Bring just to boiling. Reduce heat and simmer 3 minutes. Shake remaining cold milk with flour. Stir into chowder. Cook and stir until bubbly. Cook 1 minute more. Add cream, undrained clams, spinach, pork, 1/4 teaspoon salt, pepper and dash of bottled hot pepper sauce. Serves 8 to 10.
Brown hamburger; drain grease. Add rest of ingredients and simmer on low for 15 minutes.
Mix all together and pour in 9 x 13-inch pan. Cover with crumbled Ritz crackers. Melt 1 stick butter or oleo and pour over all. Bake until done, about 30 minutes, at 350°.
Place cubed bread in greased casserole or 9 x 13-inch pan. Layer drained sausage over bread cubes; sprinkle the shredded cheese over sausage. Combine beaten eggs and milk; pour mixture over ingredients in casserole. Cover and refrigerate at least 4 hours or overnight. Bake in preheated oven at 325° for 40 minutes. Serves 10 to 12 people.
Mix cake according to package directions; set aside half of the batter. Pour remaining batter into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 18 minutes. Meanwhile in a saucepan over low heat, melt the caramels, milk and butter. Remove from heat and add nuts. Pour over cake. Sprinkle with chocolate chips. Pour reserved batter over top. Bake 20 to 25 minutes.
Grease and lightly flour 8 x 4 1/2 x 2 1/2-inch loaf pan or 2 muffin tins. Cream the butter with the honey and add mashed apricots pulp. Beat in egg and juice. Sift flour, salt and baking powder together. Fold into mixture. Fill loaf pan or muffin tins about half full. Bake loaf in a pre-heated oven at 350° for 45-60 minutes. For muffins, bake for 30-35 minutes in a preheated oven at 375°. Check for doneness with toothpick. Serve hot with honey butter or fresh preserves.
Mix mayonnaise, onions and cheese. Add Veg-All and water chestnuts. Sprinkle crushed cheese crackers on top and bake at 350° until crumbs are browned.
Cook mushrooms in 1 tablespoon butter or margarine in medium saucepan until tender. Add water and contents of rice and seasoning packets. Bring to a boil. Cover tightly and simmer until all liquid is absorbed, about 25 minutes. While rice cooks, season chicken with salt and pepper. Melt remaining 2 tablespoons butter or margarine in large skillet. Add chicken and cook over medium heat until firm and cooked through, 5 to 7 minutes on each side. Remove chicken and keep warm. Lightly saute garlic in drippings. Add cream, parsley and mustard. Cook, stirring constantly, until thickened, 3 to 5 minutes. Stir romaine into rice. Arrange rice and chicken on serving platter. Spoon sauce over chicken. Makes about 4 generous servings.
Cook broccoli in small amount of boiling water until barely tender and still bright green. Combine soup and mayonnaise. Add onions, eggs, salt and pepper. Stir in broccoli and pour into a 9 x 13-inch casserole dish. Bake at 350° for about 45 minutes. Remove from oven and add cracker crumbs. Bake 10 minutes more.
Drain all the fruit except for the pineapple. Carefully drain pineapple and reserve 2 cups of the pineapple juice. (Sometimes I have to add some of the other fruit juices to make 2 cups.) Mix the pineapple juice with the instant pudding. Whisk until thickened. Add drained fruit and mix well.
Cut chicken or pork in pieces. Brown in pan sprayed with Pam. Reduce heat to low. Add onion, carrots and green pepper. Combine remaining ingredients and add to mixture. Cover and simmer 10 minutes. Serve with rice and tossed salad.
Dissolve jello in water. Add pineapple, strawberries and nuts. Put in refrigerator until congealed.
Crush cinnamon snacks and mix in applesauce until desired consistency. Bake about 5 minutes. Cool.
Beat egg; stir in oil and milk. Mix in flour and sugar. Stir just enough to mix. Add blueberries. Bake in greased muffin pans at 400° for 15 to 20 minutes. Yield: 12 large or 18 small muffins.
Cook tortellini; drain. Heat oil in large skillet over medium heat. Add broccoli and red pepper and saute until just tender, about 3 minutes. Add wine and vinegar and cook 30 seconds. Add cooked tortellini and toss until heated through, about 1 minute. Season to taste with salt and pepper. Add Parmesan cheese to taste.
Mix and cook in double boiler until thick. Put vanilla wafers and bananas in bowl; pour mixture over wafers and bananas. Use egg white to make topping. Use mixer until thick. Add 1/2 cup sugar and teaspoon vanilla. Put on top. Cook in oven until brown on top.
Combine flour and salt; cut in shortening until mixture resembles coarse meal. Combine egg with water. Sprinkle over flour mixture. Add vinegar and stir mixture forming a ball. Wrap in waxed paper and chill for at least 1 hour or until ready to use. Yield: pastry for about 1 1/2 dozen (5-inch) pies.
Puree 2 cups strawberries in blender. Add water, sugar, lemon juice, lemon rind and ginger ale. Blend well. Chill and pour into cups. Slice remaining berries and use for garnish.
Heat oven to 425°. Roll out 2/3 of the pastry 1/8-inch thick. Fit into 9-inch pie pan. Trim pastry, leaving 1 edge. Roll remaining pastry 1/8-inch thick into rectangle, about 10 x 6-inch; cut into 12 strips, 1/2-inch wide. Melt butter over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring, until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil 1 minute. Stir in chicken and vegetables. Pour into pastry-lined pie pan. Place 7 strips of pastry across filling; arrange remaining strips crisscross fashion to make a lattice-type top. Trim; turn edge of bottom crust over strips. Seal and flute. Bake 35 to 40 minutes or until brown.
Crush berries well, mix with sugar and lemon juice. Mix small portion at a time with cream cheese until well blended. Fold in whipped cream. Pour into refrigerator trays and freeze until firm. Serve in slices on lettuce leaf. May be used with crushed pineapple, drained also, or with mashed bananas in place of strawberries. Omit lemon juice.
With a whisk, mix together the garlic and onion. Add mustard (approximately 2 tablespoons) to your own taste. Add vegetable oil and red wine vinegar in equal amounts. Add dash of salt and pepper to taste. Mix well. Toss with romaine lettuce, Parmesan cheese and croutons.
Pour cook one healthy glass of Burgundy (the cook needs something to get through all that chopping!).
Mix all ingredients together, reserving 1/2 cup cheese and the almonds. Put in casserole; top with cheese and almonds and cracker crumbs. Bake at 350° for approximately 35 minutes.
In large heavy skillet, put enough oil to cover bottom. Saute onions and garlic until limp and golden. Add shrimp and water. Heat to simmer and cook for 10 minutes. Wash rice and add to shrimp mixture with green onions, salt and pepper. Toss lightly and cook rapidly until most water is gone and rice begins to puff. Lower heat, cover and cook approximately 20 minutes or until rice is cooked and shrimp are tender but firm. Serves 6.
Mix. Drop by teaspoons onto a greased cookie sheet. Bake at 350° until done. Don't overcook.
Line a 9-inch pie pan with half of the pastry. Roll out remainder for top crust. Combine remaining ingredients and fill shell. Top with rolled out pastry and crimp edges to seal. Cut four 1-inch slits in top crust to vent. Bake 45 minutes at 350°.
Put celery in boiling, salted water and cook 8 minutes; drain. Layer celery, water chestnuts, pimiento and chicken soup in buttered 2-quart casserole. Top with sliced almonds; crumble Ritz crackers lightly over all. Cover and bake at 350° for 30 minutes until bubbly.
Brown meat slowly along with green pepper and onion. Cook until tender. Stir in water, tomatoes, tomato paste and seasonings. In a 2-quart casserole, mix together cooked noodles, meat sauce and Cheddar cheese. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Makes a very delicious meal.
Heat oven to 325°. Cut chicken into 8 pieces and wash very well. Lay in baking pan, skin side up. Melt margarine and brush chicken with it. Sprinkle with onion powder. Mix seasoned salt, flour and pepper together and sprinkle over chicken. Cook in oven for 45 minutes.
Preheat oven to 400°. Combine dates, water and 1/2 cup sugar in saucepan. Cook until thick (2 to 3 minutes) stirring constantly. Cool. Thoroughly cream butter and sugars; add egg and beat well; add vanilla. Sift dry ingredients. Add to creamed mixture; stir until smooth. Divide dough in half; roll one part on well-floured surface until 1/4 inch thick. Combine date mixture and nuts; spread half of filling evenly over dough. Roll like a jelly roll; wrap in waxed paper with open edge of roll on bottom. Repeat with remaining dough and filling. Chill rolls until firm. Cut in 1/4 inch slices. Place on lightly greased baking sheet. Bake in hot oven at 400° for 8 to 10 minutes. Makes 5 dozen.
Melt margarine and place in a 9 x 13-inch baking pan. Mix sugar with melted oleo. Add can of apple pie filling; spread evenly. On top of apples, add the cherry pie filling. Make cake according to directions on box. Pour over the other ingredients and bake at 350° for 45 to 50 minutes. Let cool, then turn out on tray. Serve with whipped cream (optional).
Beat egg. Add oil and milk; mix well. Add sugar, a little at a time, then add flour, a little at a time. Add vanilla; fold in berries. Pour into greased muffin pans. Bake at 400° for 20 to 25 minutes.
1. Place ground beef in a 2-quart casserole. Cover with waxed paper. Microwave on High (100%) for 6 to 8 minutes or until pink in center. Stir halfway through cooking. Drain off all but 2 tablespoons grease.
Hull berries; set aside. Combine pie filling mix, sour cream, milk, rind and 2 cups whipped topping. Beat with wire whisk until well blended, about 1 minute. Spoon half into crust. Arrange berries; press them down into filling. Top with remaining filling. Freeze for 1 hour or chill for 3 hours in refrigerator.
Combine onion and ice water to cover in bowl. Refrigerate 1 hour. Soaking the onions will remove its strong bitter flavor. Drain onions until dry. Arrange on serving platter with tomatoes. Sprinkle with salt and pepper. Whisk together vinegar, parsley, thyme, oregano and 1/4 teaspoon salt in bowl. Add oil gradually until well blended. Drizzle dressing over onions and tomatoes. Makes 8 servings.
Mix sugar, margarine, cocoa and milk and bring to a boil. Cook 1 minute. Remove from heat. Add oats, peanut butter and vanilla flavoring. Mix and spoon onto waxed paper to cool.