HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, beat eggs with milk. Mix and stir in the flour, sugar and nutmeg. Last, fold in rhubarb and vanilla. Pour into unbaked pie crust. Dot with butter. Cover with lattice top (made with pie crust left over from 2 pie crusts). Bake until lightly brown at 425° for 20 minutes or 350° for 20 minutes.
Mix corn meal with 1/4 cup cold water. Add boiling water and stir. Add salt, sugar and egg. Dissolve soda in buttermilk and add to mixture. Add melted butter. Pour into casserole dish and bake in hot oven at 350° for 35 minutes.
Gently skin eggplant and slice thinly lengthwise. Dip in egg and then bread crumbs. Fry in pan with oil until medium gold; drain and set aside.
Blend soft butter and sugar. Add mace and flavoring. Beat in 4 eggs, one at a time. Gradually add flour and remaining egg. Mix well. Put in a well-greased tube cake pan. Place in a cold oven. Set oven at 300°. Bake 1 1/2 hours or until done. Remove from pan. Keep in tightly sealed cake box or foil. It can be frozen.
Mix together in casserole. Top with paprika. Bake 30 to 35 minutes at 350°.
Mix well. Pour into buttered casserole dish. Cover with crushed cornflakes. Dot with butter. Bake at 350° for 1 hour.
Cook ingredients, except marshmallows and graham crackers, to a ball. Add marshmallows and graham crackers. Lay on wax paper.
Mix all ingredients well and cover. Refrigerate for 3 days. On the fourth day, make 3 rolls 2 1/2 inches thick x 8 inches at night. Bake on broiler rack so it can drain at 150° for 10 hours. Let cool and wrap. Can be frozen or used immediately. Must be refrigerated for use.
Mix chicken, onion, peas and carrots, potato and butter and pour into a greased casserole dish. Mix the flour, milk, chicken broth and cream of celery soup and pour on top. Bake until brown at 350°.
Mix sugar, mustard, salt and vinegar well. Add onion; beat well. Add oil gradually, heating all the time. Dressing is better if made in blender. Makes 1 quart.
In a double boiler, melt the milk with the caramels, stirring occasionally. When melted, use wooden spoon to stir in pecan halves. Drop by spoon onto buttered wax paper. Let cool at least 15 minutes.
Spoon onions over pie shell. Cover with cheese and bacon. Combine other ingredients and pour mixture over cheese. Bake 25 minutes in 350° oven until knife inserted in center comes clean.
Cut chicken breasts into thin strips. Saute in oil 4 minutes. Add green peppers and onion and saute 5 minutes or until chicken is tender. Add cheese and stir until cubes melt. Fill each tortilla, top with tomatoes and fold. Serve hot, with sour cream and salsa.
Mix flour, salt, baking powder and sugar. Sift all together. Two or 3 times beat the egg whites until stiff. Whip cream until stiff. Add the egg whites to cream and mix thoroughly. Then add flavoring. Alternately add the dry ingredients with the cold water beating hard between each addition. Butter pans and bake in a fairly hot oven. This makes 2 layers.
Mix all ingredients, but pecans. Shape into a ball and roll in crushed pecans. Serve with crackers.
Melt margarine in skillet to coat bottom. Place over medium heat until hot. Add rice, celery and onion. Cook, stirring occasionally, until rice is lightly browned. Add remaining ingredients and bring to a boil. Pour mixture into a 1 1/2-quart casserole. Cover and bake at 350° for 25 to 30 minutes or until done.
Grease and flour 2 (8 1/2 x 4-inch) loaf pans. Sprinkle soda over dates and add boiling water. Let cool. Combine dry ingredients; add sour cream, dates and eggs. Blend until just moistened. Fold in chopped nuts. Place in prepared pans. Bake at 350° for 50 to 60 minutes.
Mix: Crumbs, 3 Tbsp. sugar and butter. Press onto bottom of 9 inch spring form pan. Bake at 350 degrees for 10 minutes.
Place chicken in casserole dish. Mix soup and water. Pour over chicken. Add generous cheese slices over entire casserole. Sprinkle generous amount of bread crumbs over cheese. Bake at 350° for 45 minutes to 1 hour. It makes its own cheezy gravy!
In a saucepan, cook milk and flour, stirring constantly, until mixture forms a thick paste. Take off heat and place in a bowl. Cover with wax paper and cool.
In a large bowl mix all dry ingredients well. In another bowl mix all wet ingredients well and combine with dry ingredients. Spoon into greased muffin tin. Bake at 400 degrees for 20-25 minutes, untill browned. Makes a moist heavy muffin. Yield: 12 muffins.
Fry sausage and drain grease. Melt cheese with catsup, oregano and Worcestershire sauce. Mix with sausage. Heat until melted. Spread on bread. Bake at 350° until bread is toasted on bottom.
Peel and shred potatoes. Rinse potato shreds well and drain. In large mixing bowl, combine 1 egg, onion, garlic and Parmesan cheese. Stir in potatoes. Transfer mixture to 9-inch pie plate, pat the mixture in the bottom and up the sides of the dish. Bake, uncovered, in a 400° oven for 35 to 40 minutes or until golden. Cool slightly on wire rack. Reduce heat to 375°. Arrange ham on potato crust.
Combine flour, salt and 1/3 cup sugar and oleo. Mix like pie crust. Pat into a greased 13 x 9-inch pan. Put apples, lemon juice, cinnamon and 1/3 cup sugar in bowl; mix well. Then put over crust. Bake at 375° for 20 minutes. Combine remaining sugar, egg, milk, nuts and coconut. Spread over baked apples and bake until golden brown, about 20 minutes.
Brown meat and drain. Combine with the remaining ingredients. Pour into greased casserole. Bake, uncovered, 1 1/2 hours at 350°. Serves 15 to 20.
Heat oven to 425°. Chill pie shell. Mix together sugar, salt and flour. Add egg yolks which have been slightly beaten. Add buttermilk, butter and flavoring. Blend well. Beat egg whites until they peak when beaten. Then fold into custard mixture. Pour into unbaked pie shell and bake for 10 minutes, then lower heat to 325° for 30 minutes or until pie is firm.
Beat eggs and milk together. Add to dry ingredients, alternating with shortening. Makes enough batter for 3 to 6 waffles.
Mix together sugar, milk and egg yolks. Cook for 1 minute. Take from stove and add jello. Cool until thick, but not set. Fold in whites of 2 eggs, beaten stiff. To this add cream, whipped stiff and crushed pineapple that has been well drained.
Combine chicken, noodles, celery, green peppers, onion, salt and mayonnaise. Set aside.
Cook ground chuck and chopped onions until done. Drain meat and onions. Add rest of ingredients. Simmer for 2 hours.
Soak the poppy seed in the milk for 2 hours. Cream the shortening, sugar, eggs and vanilla. Sift the flour, baking powder and salt. Mix together and add poppy seed mix. Bake 1 hour in loaf pan at 350°.
Beat 1st three items together. Fold in balance of ingredients. Place in crust. Chill.
Mix all dry ingredients. Spoon 1/4 cup mix into cup and add hot water.
Mix with 3 cups hot water (a little less) Jell-O, vanilla pudding and tapioca pudding mix. Cook over medium heat until thickened, stirring constantly. Let cool. Add mandarin oranges, drained thoroughly. Fold in Cool Whip. Refrigerate.
Beat together until light and fluffy all ingredients except coconut and butter. Melt butter. Add coconut and combine with egg mixture. Pour into unbaked pie crust (shell). Bake at 350° for 45 minutes.
Mix and cook water, sugar, cornstarch, almond flavoring and food coloring until thickened. Add margarine. Let cool. Stir in fresh peaches or strawberries. Pour into baked pie crust. Top with Cool Whip. Store in refrigerator.
*Cauliflower flowerets, broccoli flowerets, small zucchini and cherry tomatoes.
Blend shortening and sugar well. Mix in vanilla, eggs, flour and milk. Add baking powder. Beat until batter forms peaks. Bake in greased, floured tube pan at 375° for 45 minutes to 1 hour.
Place potatoes in 1 cup water. Heat to boiling, reduce heat. Cover and cook until tender, about 20 minutes. Drain and cool. Fry bacon until crisp, drain on paper towels. Cook and stir onion in bacon fat until tender. Stir in sugar, salt, celery seed and pepper. Cook over low heat. Stir in water and vinegar. Boil and heat for 1 minute. Remove from heat. Crumble bacon into hot mixture and potatoes. Serve hot.
Remove heavy blood vessels and outside membrane from liver. Coat slices of liver with flour. Brown on one side in hot fat. Turn liver. Add salt and pepper. Top with onions and add water. Cover pan. Cook over low heat 20 to 30 minutes or until livers are tender.
Brown ground beef; drain grease. Cook rice per package directions. In casserole dish, put a layer of ground beef, then layer of yellow rice and then a layer of stewed tomatoes. Repeat same ingredients again. Cover with aluminum foil. Bake at 350° for 45 minutes to 1 hour.
Put tomatoes in a large bowl. Add the other ingredients one by one. Stir gently; spoon the salsa on some Tortilla chips.
Sift dry ingredients. Put all ingredients together and blend. Do not beat. Pour into Bundt pan. Bake at 350° for 1 hour. Makes 20 servings. Stays moist and fresh.
Cut cream cheese in half. Mix with sausage and onion. Line a bowl with Saran Wrap. Pat mixture into bowl and chill. Mix milk with remaining cream cheese and blend well. Frost meat mixture with cream cheese mixture. Garnish with a few whole pecans, if desired.
Cook 1 cup grits as directed on package. Add cheese, oleo, red pepper and salt. Mix and let cool. Beat 2 eggs, add to mixture and bake 1 hour at 325°.
Boil garlic in 1/2 cup water in 2-cup glass measure for 2 to 3 minutes or until garlic is soft. Pour off water. Mix garlic cloves and margarine in blended until very well blended. Store in refrigerator until needed. Power Level: High. Total Time: 2 to 3 minutes.
Line pie crust with rhubarb. Mix eggs in with 1 cup sugar; pour over rhubarb. Mix 1/2 cup sugar and flour. Blend in butter; sprinkle over rhubarb. Bake at 425° for 40 to 50 minutes.
Mix flours together with salt in large bowl. Sprinkle yeast over warm water in small bowl and stir. Add yeast and two cups of broth to dry ingredients. Mix well with hands until dough is stiff. Add a little more broth if necessary. Roll out dough on a floured surface to 1/4-inch thickness and cut into desired shapes. Place on an ungreased cookie sheet. Brush with egg and milk mixture. Bake at 300° for 45 minutes. Turn off oven and leave overnight.
Preheat oven to 350°. Cook broccoli; drain. Spread out in a 13 x 9-inch pan (greased), then spread a layer of cut up ham. Then layer Mozzarella cheese. Mix together eggs, milk and Bisquick; pour over broccoli, ham and cheese layer. Bake at 350° for 1 hour.
Cook the chopped onions in the oil for 2 minutes. Add the peas and water chestnuts. Stir and cook for 2 minutes. Add the hot chicken stock, m.s.g. and dissolved cornstarch (mix cornstarch and water). Add a little soy sauce if desired. Stir and as soon as the sauce is transparent, serve at once. Serves 4.
Mix 2 sticks margarine, 4 tablespoons cocoa and water in saucepan and bring to rapid boil. Pour over flour mixture (2 cups sugar and plain flour) and stir well. Don't use mixer. Add buttermilk, eggs, soda, cinnamon and 1 teaspoon vanilla. Mix well. Pour into a 16 x 11-inch baking pan. Cook at 375° about 40 to 45 minutes.
Brown ground turkey with instant beef bouillon and coarsely diced onions. Add kidney beans, diced tomatoes and V-8 juice. Cook on medium heat in large skillet for 45 minutes. Serving for 6.
With dough hook combine water, 7 cups of flour and yeast. Add remaining ingredients and enough flour until dough cleans from side of bowl. Knead 6 minutes (10 minutes by hand); form loaves and place in pans. Let rise to near double. Bake at 350° for 30 to 35 minutes. If mixed by hand, cover and let rise to double. Punch down; let rest 15 minutes. Second rising in bowl makes finer textured bread. Form loaves and bake. Use this versatile bread dough for many kinds of bread as follows:
In large saucepan, over medium-high heat, heat chicken broth, chicken, corn, tomatoes, okra, rice and pepper to a boil. Reduce heat. Simmer, uncovered, 20 minutes or until rice is cooked.
Mix all the ingredients, except bacon, together until broccoli is totally coated with the mixture. Sprinkle bacon on top; toss gently.
Saute celery and onions in butter. Add soup, stock and Worcestershire. Simmer 15 minutes. Slowly add cheese. Add spaghetti to stock. Mix; let stand 1 hour. Add chicken and olives. Pour into shallow casserole. Sprinkle with nuts. Cook at 350° for 30 to 35 minutes.
Stir yeast in mixing bowl with warm water until dissolved. Stir in sugar or Sweet 'N Low, salt, shortening, egg and potatoes. Mix flour with hands until dough is easy to handle. Knead on lightly	floured board	until smooth and elastic. Grease dough and	put in bowl that is slightly greased. Cover with damp cloth and place in refrigerator for at least 2 hours before baking or overnight. About 2 hours before baking, make out rolls on floured surface.	Let rise 1 1/2	to 2 hours. Cook in preheated 400° oven for 12 to 15 minutes	or until brown. Cover leftover dough with damp cloth and refrigerate. Makes about 1 dozen.
Combine all ingredients, except the chicken, in the crock. Stir well. Add the meat and stir well to coat. Cover and cook on low 6 to 8 hours or high 3 hours. Makes about 12 servings.
In large skillet, saute zucchini and onion in butter until onion is tender. Pour into baking dish; sprinkle 1/4 cup Parmesan cheese; set aside. In same skillet, brown ground beef; drain fat. Stir flour, salt and pepper, then ketchup into meat. Spoon meat over zucchini. Cover and bake at 350° for 20 minutes. Remove cover and top with 1/4 cup Parmesan cheese. Bake uncovered for 5 minutes until cheese is lightly brown.
Boil pineapple and Jell-O 5 minutes. Let it cool. Blend together cream cheese and apricot baby food. Prepare Dream Whip according to package directions. Combine all ingredients. Sprinkle chopped walnuts over the top, optional.
Dissolve jello in hot water. Chill until "livery." Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk. Fold in the jello mixture. Put 1/2 of the crushed wafers in bottom of cake pan; pat down. Add jello mixture and sprinkle the other 1/2 of wafers on top of jello mixture.
In a large skillet, brown ground beef and drain. Stir in tomato sauce. Bring to a boil. Stir in pasta accents. Cover and simmer 3 to 5 minutes or until vegetables are tender-crisp. Sprinkle with cheese.
Preheat oven to 350°. Mix dry ingredients. Stir in remaining ingredients. Pour into greased and floured 8 X 8-inch baking pan. Bake for 30 minutes, or until toothpick inserted in center comes out clean. Set aside to cool before frosting.
Place steak pieces into crock-pot. Add both soups and water. Stir; cover crock-pot and turn on low for 8 to 10 hours. Serve over rice or noodles.
Mix jello, water, 7-Up and crushed pineapple. Let partially set; then add bananas and marshmallows. For second layer combine pineapple juice with flour, sugar and egg. Cook until thick. Spread over first layer. Top with Dream Whip or any whipped cream.
Put rhubarb and sugar in glass bowl. Let stand overnight. Stir mixture. Put in saucepan and cook 5 minutes. Let cool. Add Jello. Let stay in refrigerator until jelled.
Preheat oven to 325°. Blend margarine, sugar and eggs. Add vinegar, vanilla and coconut. Mix well. Turn into pie shell. Bake for 1 hour at 325°.
Mix together and pour into a greased 8 x 8-inch pan. Bake at 350° for 30 to 35 minutes. Serve warm with Mrs. Parker's Sauce.
Mix all ingredients together for sauce. Soak chicken in sauce for a at least 30 minutes. Grill chicken, basting with sauce. Sprinkle with sesame seeds.
In 1 1/2-quart nonstick saucepan, combine onions, broth mix and garlic. Cook, stirring occasionally, until onions are translucent. Add remaining ingredients and stir to combine. Cover and cook over low heat, stirring occasionally, for about 10 minutes. Add 2 cups water and bring to a boil. Reduce heat to medium, cover and cook until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about 1/2 cup vegetables from saucepan. Set aside. In blender, puree remaining soup. Return puree to saucepan. Add vegetables and heat.
Add all together and roll. After roll is complete, roll it in chopped pecans. Decorate with fresh parsley.
Mix mayonnaise, cake mix, pudding mix, chocolate bits, flour and nuts. Drop by round tablespoon size balls on a greased cookie sheet. Bake at 350° for 16 minutes.
Line a flan tin with short crust pastry. Cut the bacon into thin strips and fry in a saucepan in the cooking fat. Cut the onions into long narrow pieces. Add this to the bacon and cook with the lid on until the onions are tender. Allow to cool. Stir the flour into the cream or top of milk and add the eggs and seasoning. Add this to the onion and bacon mixture. Spread in the flan case and bake in a moderate oven for 30 to 40 minutes.
Mix thoroughly. Store in airtight container. Combine 1 1/2 tablespoons of mix to a cup or mug of hot water. Makes 50 servings.
Crumble bacon. Rub salad bowl with cut of garlic clove. Wash and remove stems from spinach. Blot spinach very dry. Cut onion into thin slices. Break spinach into bite-sized pieces and put into salad bowl. Add half of onion slices and all of carrot. Top with 3 tablespoons salad dressing. Toss salad with 2 forks until all leaves are coated with dressing. Sprinkle salad with remaining onion rings and crumbled bacon. Preparation time: 20 minutes. Serves 6. Easy. Serve immediately.
Combine ingredients, except bread. Cut center from bread, making a bowl. Fill center with mixture. Serve with bread as a dip.
Line a 13 x 9-inch pan with graham crackers. Mix pudding and milk until well blended. Add Cool Whip and mix well. Pour 1/2 of pudding mix over graham crackers. Add a layer of graham crackers on top of pudding mix. Pour other 1/2 of pudding mix. Add another layer of graham crackers. Chill for about 2 hours. Frost with chocolate. Refrigerate until served.
In 9 x 13-inch pan, melt margarine. Mix other ingredients and spread over margarine. Bake at 350° for 25 minutes. Let stand 5 minutes; cut into squares.
Place chicken in a 9 x 13-inch casserole dish. Sprinkle with minced onion on top. In another bowl mix the can of chicken soup, sour cream and chicken. Cover the dish with aluminum foil and bake for 45 minutes. Remove foil and bake another 45 minutes.
Make a syrup of the boiling water, sugar and salt. Add puree. Place bread cubes in 1 1/2-quart casserole. Pour mixture over cubes. Let stand a while to thoroughly mix. Melt butter and pour on top of pudding. Bake for 50 minutes at 370°, uncovered. Even tastes better when reheated as leftovers.
Mix dry ingredients; mix wet ingredients. Combine, bake at 350° for 30 minutes.
Combine all ingredients and bake 1 hour at 350° in greased casserole. Buttered crumbs or potato chips may be added if desired to top. This makes a very generous casserole.
Mix shortening, sugar, molasses and egg; add remaining ingredients. Roll into small balls; roll in additional sugar. Place balls on cookie sheet, allowing room to flatten as they bake. Bake at 350° until light brown. Yield: 4 dozen cookies.
Cut peaches in half; remove the stone and slice fairly thick. Arrange peaches in pie shell. Melt the butter and beat the egg. Mix the flour and sugar with the egg and butter and pour over the peaches. Bake in preheated 400° oven for 15 minutes. Reduce heat to 300° and bake 45 minutes. Serve hot.
Beat together egg yolks and sugar. Dissolve 1 tablespoon gelatin in 1/4 cup milk and add to eggs and sugar. To this add remaining hot milk slowly; heat in a double boiler until mixture begins to thicken. Beat in 3 egg whites until stiff. Pour custard mixture over beaten egg whites. Flavor with 1/4 cup sherry and 1 teaspoon vanilla. Crumble almond macaroon cookies into a round mold and spoon mixture over them. Let congeal.
Salt and pepper the fish and dredge them in cornmeal or a cornmeal-flour mixture. Heat the cooking oil until hot. Place fish in the pan and turn the heat down. Brown the fish and prevent them from sticking to the pan with a spatula (takes about 8 to 10 minutes on each side; do not overcook). When the fish are done, remove them and add the butter or margarine to the skillet. Squeeze lemon juice into the fat, stir and sprinkle this over the fish before serving.
Mix first four ingredients together in a blender. Pour mixture over remaining ingredients. Use a large roaster pan (an electric roaster is ideal). Bake at 250° for 2 hours. Stir from bottom every 15 minutes. When cool, store in airtight cans. It keeps for months.
Cut each biscuit into thirds. Roll each into a ball and place on skewers 1/2 inch apart. Bake over hot coals, turning constantly until browned. Drop into butter and roll in mixed sugar and cinnamon.
Cream shortening, sugar and 1/2 cup brown sugar in bowl until fluffy. Beat in eggs and vanilla. Add sifted flour, soda, salt and baking powder alternately with buttermilk, mixing well after each addition. Combine 1/4 cup brown sugar and cinnamon.
Mix all ingredients except sugar and butter. Put mixture into 2 loaf pans**. Mix sugar and butter. Sprinkle on top. Bake at 350 degrees for one hour.
Have oven on warm temperature. Butter 2 cookie sheets well and place in warm oven until ready to be used.
Mix the potatoes with the milk to make creamy mixture. Roll potato mixture around each marshmallow to make balls. Roll each ball in the crushed corn flakes and let stand 30 minutes to set. Fry in deep fat. Serve at once.
Beat egg until light; add milk. Drain kidney beans. Combine all ingredients; mix well. Turn into oiled baking dish. Bake in preheated 350° oven for 30 minutes. Yields 4 servings.
In a 10-inch covered skillet, cook the onions in butter, stirring occasionally. Add sherry, sugar and 1/2 teaspoon salt and a dash of pepper. Cook, uncovered, for 2 or 3 minutes. Turn onto serving dish and sprinkle with cheese. Makes 4 servings.
In a bowl mix well the mayo, sugar, Parmesan, vinegar, basil and salt. Pour dressing over mixture of broccoli and cauliflower. Cover; refrigerate overnight.
Mix first three ingredients together. Add salt and pepper to taste. Place one pie crust in pie plate and pour ingredients inside. Cover pie with remaining pie crust and bake at 350° for 1 hour.
Preheat oven to 350°. In a 2-quart saucepan, stir tomato juice, cornstarch and 1/2 cup water until smooth. Cook over medium heat, stirring, until mixture boils and thickens slightly. Boil 1 minute. Stir in salsa. Pour mixture into a 13 x 9-inch glass baking dish; set aside.
Slowly stir lemon juice into Eagle Brand milk. Fold in Cool Whip. Add pineapple (well drained) and nuts. Pour into prepared graham cracker crust and chill overnight.
Layer in casserole dish the ground beef on bottom, next green beans (diced). Spread cream of chicken soup, then vegetable mixture, next sprinkle over Cheddar cheese.
In a shallow pan, combine corn flakes, dressing mix and parmesan cheese. Dip chicken in butter, then roll in corn flake mixture to coat.
Quarter biscuits; roll in cinnamon and sugar mixture. Place into buttered Bundt pan. Melt butter, brown sugar and water; boil for 2 minutes and pour over biscuits. Bake at 350° for 25 minutes.
In 12-inch skillet, over medium heat, fry diced bacon together with the minced onion until onion is tender, about 5 minutes. Add shredded cabbage and salt and cook mixture, stirring occasionally with slotted spoon, until cabbage is tender, about 10 minutes.
Combine first 4 ingredients; combine next 3 ingredients to make a dressing. Pour dressing over first mixture and let set overnight (minimum 4 hours). Add crumbled bacon just before serving time.
Preheat oven to 350°. Mash bananas. Add rest of ingredients. Mix well. Bake for 1 hour.
Mix first 5 ingredients. In another bowl, mix brown sugar, nuts and cinnamon. Alternately pour into greased Bundt pan. Take a knife and swirl. Bake at 325° for 70 minutes.
Heat to boiling. Add large box of orange jello. Mix in 1 1/2 cups water. Refrigerate until it starts to set. Add shredded cheese, nuts and Cool Whip.