HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine brown sugar, salt and water in top of double boiler. Boil to a thick syrup. Mix 1/4 cup milk and cornstarch to thick paste. Add 1 3/4 cups milk, then stir into hot syrup. Cook over hot water until thick and smooth, then cook 15 minutes longer, stirring constantly. Stir small amount of mixture into beaten egg yolks. Return to boiler and cook until thick. Add butter and vanilla. Pour into baked pie shell. Top with meringue and brown.
Split buns in quarters lengthwise. Set out overnight so they are easier to spread. Blend butter and herbs; spread on cut surfaces of buns. Preheat oven to 300°. Arrange buns on cookie sheet; bake for 45 to 60 minutes, until lightly browned. Makes 32 sticks. Store in covered container. Can be done in microwave.
Combine all except crab. Heat over low heat or microwave to melt cheese. Add drained washed crabmeat. Serve warm with freshly cut chunks of sourdough bread or rolls.
Heat oven to 350°. Grease and flour square pan, 9 x 9 x 2-inches.
Heat butter and mix with sugar. Add vanilla, pineapple, raisins and nuts. Line cookie sheet with wax paper. Stack buttercup cookies 3 high and pour heated ingredients between each cookie. Makes 16 in all. Set in refrigerator overnight.
Mix up 2 cups Bell's stuffing according to package directions. Add carrot, onion, green pepper, salt and pepper. Place chicken breasts rib side up on foil covered cookie tin. Sprinkle lightly with salt. Place a large scoop of stuffing in each rib cage half, topping with a pat of butter. Bake at 350° about 50 minutes or until done.
In skillet, melt butter; add onion and saute until tender. Stir in flour, salt and oregano. Add macaroni and milk. Cover and bring to boil. Reduce heat and simmer 15 minutes or until macaroni is tender, stirring occasionally. Add cheese and stir until cheese is melted (do not boil).
Cut a loaf angel food cake into squares about 1 1/2-inches across. Trim off corners so that cake will look slightly round. Cream butter; add confectioners sugar gradually. Beat well. Flavor with vanilla or almond extract or any flavoring you prefer. Add double cream. Completely cover the cake rounds with butter and sugar mixture; roll in ground toasted almonds. Best to serve soon after making.
Cream oleo, oil, sugars and eggs, add vanilla. Sift dry ingredients together, mix in. Chill at least one hour. Pinch small balls, place on greased cookie sheet, flatten with fork or bottom of glass dipped in flour (or sugar). Bake at 325° for 10 to 12 minutes until edges begin to brown. Dough keeps indefinitely in refrigerator to cook as desired.
Mix cereal, buttermilk, oil, sugar and eggs. Sift flour, salt and soda together. Stir into cereal mixture. Cover and refrigerate 6 hours before using. When ready, fill paper lined muffin tins 2/3 full. (Batter will keep for 6 weeks, covered, in refrigerator.) Bake at 375° for 15 minutes.
Heat applesauce to boiling. Add lime gelatin and stir until dissolved.	Mix in sugar. Cool until almost stiff. Whip 1 cup very cold evaporated milk with lime juice. Pour into gelatin mixture, beating slowly. Place in baked shell or graham cracker crust. Chill at least 1 hour.
Mash bananas in bowl; add oil and mix well. Add egg and mix. Add sugar and mix. Measure flour; add salt and soda. Mix together and add banana mixture. Stir well. Stir in chopped nuts. Grease and flour 12 x 3 1/2 x 2 1/2-inch pan or 2 small loaf pans. Bake for 45 minutes at 375°.
Cream shortening and vanilla together until smooth. Then add sifted sugar a little at a time with a little water until creamy.
Heat oven to 350°. Brown meat and drain. Stir in salsa, corn, dressing and chili powder until hot. Layer in 2-quart casserole half each of meat mixture, chips and cheese. Repeat layers. Bake 20 to 30 minutes until thoroughly heated. Top with diced tomato, shredded lettuce and sour cream, if desired.
Blend together softened cream cheese and Velveeta cheese. Add garlic salt, mixing well. Stir in nuts. Serve with a variety of snack crackers.
Cook grits as directed on package. Add butter and pepper to hot grits. Stir to mix. Add 1 cup cheese. Add some hot grits to eggs. Combine eggs and grits. Pour into 2-quart greased casserole. Bake at 350° for 50 minutes. Top with remaining 1 cup cheese and parsley. Bake additional 10 minutes.
In a large skillet, melt margarine. Add onion and mushrooms; saute until onion is tender, about 3 minutes. Add soup and cheeses; cook until mixture is smooth and bubbly, stirring constantly. Thaw, drain and cut broccoli into bite size pieces. Add broccoli, almonds, garlic powder, Worcestershire sauce and hot pepper sauce. Simmer 10 minutes, stirring occasionally. Serve warm with tortilla chips, assorted crackers, bread chunks or fresh vegetable dippers.
Boil potatoes; cool and grate. Mix together grated potatoes, soup, butter, sour cream, onion and cheese. Pour into 9 x 13-inch pan. Top with crushed flakes or chips. Bake 45 to 60 minutes at 350°. (Can be made ahead and frozen but do not bake if you plan to freeze. To serve next day, store in refrigerator.)
Cook the spinach according to package directions. Drain very well, squeezing out as much liquid as possible. Meanwhile, melt the butter in a small saucepan and saute the onion and garlic until tender but not browned. Stir in sour cream, nutmeg, seasoned salt and spinach. Heat, but do not allow to boil.
Mix ingredients except bread crumbs. Place in buttered casserole dish. Top with crumbs. Bake 45 minutes at 350°.
Arrange tomato slices, overlapping in ungreased square baking dish (8 x 8 x 2-inches) or shallow round baking dish. Sprinkle with onion. Mix margarine, salt, basil and pepper; drizzle over vegetables. Cover and refrigerate. Bake, uncovered, in 350° oven until tomatoes are hot, 15 to 20 minutes. Sprinkle with parsley.
Spread mixture on bread. Bake on baking sheet for 15 to 20 minutes at 350°. (Recipe can easily be doubled.)
Beat egg yolks; add sugar, cocoa and milk. Cook until it boils and begins to thicken. Take off heat and add cornstarch mixture. Beat until smooth. Pour into	baked pie crust. Beat egg whites and 1/2 cup sugar. Put on top of pie and brown.
Sift flour, soda and salt. Cream shortening and sugar until light and fluffy. Add eggs, well beaten. Then add flour mix alternately with bananas, a small amount at a time. Beat after each addition until smooth. Bake in greased 8 1/2 x 4 x 3-inch loaf pan at 250° about 45 minutes. Cool before slicing. Yields 2 loaves.
Mix in bowl and bake at 350° for 30 to 35 minutes in greased and lightly floured pan (13 x 9-inch).
Place sliced cucumbers on rimmed baking sheet, sprinkle with salt. Let stand at room temperature for 2 hours. Drain. Whisk vinegar and sugar until well dissolved. Add cucumbers, parsley, and onions to mixture. Season with freshly ground pepper. Toss to blend. Let stand at least 2 hours and up to 8. Transfer to serving dish. Makes 16 servings.
Mix together grated cheese, drained tuna, onion, milk and soup. Pour over cooked, drained noodles; mix well. Pour into greased baking dish; sprinkle with more grated cheese, crushed potato chips and paprika. Cook in moderate oven until cheese is bubbly and browned.
Dredge chicken in flour, salt and pepper (put into Ziploc bag to blend and coat). Brown lightly in oil; remove to casserole dish. Combine remaining ingredients in skillet. Simmer 3 to 5 minutes. Pour over chicken. Cover tightly. (May be refrigerated at this point until one hour before serving.) Bake at 350° for 1 hour or until tender.
Mix lemonade, Cool Whip and Eagle Brand thoroughly together. Pour into graham cracker crust. Refrigerate.
Mix, roll and cut. Bake 10 minutes in a 350° oven.
Tear cake into bite-size pieces. Mix with Cool Whip and spread on bottom of pan (9 x 13-inches). Top with ice cream. Sprinkle Heath bars on top. Freeze. Let set out for 10 to 20 minutes before cutting and serving.
Put milk and butter in bowl. Place in microwave and heat. Separate eggs in two bowls. Mix egg yolks, 1 1/2 cups sugar and cocoa together. Add warm milk and butter mixture; beat well. Mix cornstarch with little water and add to mixture. Cook in microwave until thick. Take out and mix with mixer for 1 minute. Add vanilla. Pour in baked pie shell. Beat egg whites with 1/4 cup sugar and 1 teaspoon vanilla until stiff peaks. Put on top of pie. Bake at 375° until brown.
Heat oven to 400°. Grease a 10-inch pie plate. Brown beef and onion; drain. Stir in salt and pepper; spread on plate. Beat milk, baking mix and eggs until smooth; pour on top of beef mixture. Bake for 25 minutes. Remove from oven. Top with tomatoes; sprinkle with cheese. Bake 6 to 8 minutes more, or until knife comes out clean.
Saute mushrooms and onions in butter or oleo in a skillet. Place fish in a baking dish. Sprinkle with dill weed, lemon peel, salt and pepper. Bake at 350° for 10 to 15 minutes or until fish flakes easily. Pour mushroom mixture over fish. Makes two servings.
Melt butter, bouillon and water. Mix in soup and rice. Bake at 350°, covered, for 30 minutes. Uncover and add mushrooms. Bake 25 to 30 more minutes, uncovered.
Mix cake mix according to directions using milk instead of water. Bake in 13 x 9-inch pan according to directions. Boil sugar and pineapple, pour over hot cake. Let cool completely. Cream the cream cheese with mixer, slowly add the milk and pudding package. Spread over cake, let cool in refrigerator until pudding is set. Layer on cake the remaining ingredients starting with bananas, then Cool Whip, chopped nuts, coconut, then chopped cherries. Refrigerate for several hours.
Place meat on large piece of heavy-duty foil. Spread undiluted cream of mushroom soup over meat. Sprinkle with dry onion soup mix. Wrap in foil, sealing with double fold. Place seam side up in large baking pan. Bake at 350° for 1 1/2 to 2 hours or until tender. When done, lift roast from foil, slice pot roast and place in casserole. Spoon some gravy over meat. Dilute if gravy is too thick. Serve with mashed potatoes, rice or noodles. Makes 6 servings.
Put pretzels on cookie sheet. Combine the remaining ingredients and pour the mixture over the pretzels. Bake at 225° for 20 minutes; stir every 5 minutes.
Mix together pumpkin, sugar, milk, eggs, nutmeg, allspice, cinnamon, and ginger together and put into ungreased 9x13 pan. Sprinkle dry cake mix over top. Dot with butter. Bake at 350° for 1 hour, or until golden brown. Serve with Cool Whip.
In a mixing bowl, beat the egg whites, milk, flour, butter and salt until smooth. Pour into an 8 inch baking dish coated with nonstick cooking spray. Bake at 400 degrees for 20-25 minutes or until golden and puffed. Meanwhile, in a small saucepan, combine the apples, (I use Granny Smith) jelly, water and cinnamon. Heat over low heat until jelly is melted and mixture is heated through. Cut popover into quarters. Top each quarter with apple mixture and sprinkle confectionary sugar over the top.
Cook in 9 x 13-inch pan at 350° for 30 minutes. Great for lazy Saturday morning breakfast.
Heat oven to 400°. Spoon peach filling into an 8 or 9-inch square pan. Stir together biscuit mix, milk, sugar and margarine with fork until blended; drop by spoonfuls on top of filling. Bake for 20 to 25 minutes, until golden brown. Serve warm! Preparation time: 5 minutes.
Stir with a fork until thoroughly mixed. Fold in blueberries last. Drop by teaspoonfuls (too large puffs will not cook through) into deep fat or oil at 375°. Fry until golden brown (about 3 minutes). Drain on absorbent paper. Roll warm puff in cinnamon and sugar or powdered sugar. Eat warm.
Combine all ingredients except cheese and French bread in a large bowl. Cut French bread horizontally to make two halves and place on a cookie sheet. Spread half of mixture on each half of French bread and top with grated cheese. Bake for 30 minutes at 350°. Feeds 20.
Cream together the margarine, sugar and eggs. Add the remaining ingredients; beat well. Drop by teaspoon onto preheated (medium heat) waffle iron for 1 minute, or until done. Will not stick to waffle iron when lid is lifted. Spray a little Pam on iron, just in case. Cool; ice with favorite frosting.
Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape into meatballs. Melt margarine in a large skillet; brown and cook meatballs. Remove from pan; keep warm. Pour off grease.
Combine all ingredients, stirring well. Serve with cucumber, carrot and celery sticks. Yields about 3 cups.
Place everything except milk in crock-pot. Cook on low 10 to 12 hours (or overnight) and on high 4 to 5 hours. Stir in milk just before serving. Use less milk for thicker soup.
Mix sugar and shortening. Add eggs and beat well. Add vanilla. Mix dry ingredients together, then add to first mixture. Bake at 400° for 10 minutes or until light brown.
Beat together the pudding and buttermilk. Fold in the Cool Whip. Drain the canned fruit thoroughly. Fold it, the bananas and 1/2 the vanilla wafers (crushed) into the pudding mixture. Pour into a serving dish and garnish the top with the remaining vanilla wafer crumbs.
Preheat oven to 350°. Cook noodles and vegetables according to directions on package. Add the soup, milk and tuna. Bake 40 minutes.
Roll pork chops in mixture. Have skillet ready with 3 Tbsp Crisco (hot). Brown pork chops, turn heat down to simmer. Add 1 1/2 c water. Cover and simmer for 40 to 45 minutes. Add rest of dry ingredients in a different skillet. Brown flour stir constantly. Add 2/3 c half and half milk to browned flour and pour into skillet with pork chops. Stir until well mixed with water and chops. Cook for 20 to 25 minutes longer or until pork chops are tender. Can add water as needed.
Drain oysters and combine bread crumbs with margarine. Alternate layers of crackers, then oysters, then liquid from oysters. Sprinkle with pepper. Combine milk and salt and pour over oysters. Top with crumbs. Bake at 350° until bubbly.
Fry bacon until crisp and save. In bacon grease, blend flour, sugar and salt. Stir in tomatoes. Cook, stirring, until thick. Layer hominy, onion rings and tomato mixture in a 2-quart baking dish. Bake, covered, in a 400° oven for 30 minutes or until done.
Mix sugar, lemonade, and lemon juice together with 1 gal water. Throw lemon rinds into jug after squeezing, for taste and attractiveness.
Cook squash and onions in chicken broth for 15 minutes or until vegetables are soft. Add pepper and yogurt. Puree soup in blender. Serve hot or cold. Additional yogurt and pepper may be added. Makes about 1 1/2 quarts.
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inch). Mix crab, cheese, onions and pimento in plate. Beat remaining ingredients until smooth (15 seconds in blender or 1 minute by hand). Pour into pie plate. Bake until knife inserted between center and edges comes out clean, approximately 35 to 40 minutes.
Beat shortening, sugars, eggs, butter, water and vanilla until creamy. Sift salt and baking soda with flour. Add to creamed mixture, blending well. Add nuts, coconut, chopped raisins (optional) and oats. Blend well. Drop by teaspoonfuls onto greased cookie sheets. Bake in a preheated 350° oven for 12 to 15 minutes. Store in airtight container.
Saute onion and butter together until onion is soft. In large casserole dish, combine onion and butter mixture with all the ingredients. Bake at 350° for 35 minutes. This is a large recipe. You may need 2 casserole dishes. This can become a main dish by adding the chicken to the mixture.
Brown chicken in butter, add water (enough to steam). Add oregano and other spices. Steam (boiling hard) about 20 min. Add mushrooms and broccoli, steam about 30 min more. Serve with rice. It's Great! Serves 2.
Combine all juices in punch bowl. Add ginger ale and ice cubes. Makes 1 gallon.
Preheat oven to 375°. Stir together water, rice, tomatoes, cheese, onions and 1 teaspoon Italian seasoning. Pour into greased 13 x 9-inch baking dish. Top with chicken; sprinkle with Parmesan cheese and remaining 1/2 teaspoon Italian seasoning. Bake 45 to 50 minutes or until chicken is tender.
Melt butter in microwave dish. Add small cubed potatoes (3 small). Sprinkle with seasoned salt and pepper. Cover and cook 20 minutes in microwave.
Combine all ingredients (except chow mein noodles). Store in refrigerator. Right before serving, toss in the chow mein noodles. Serve on bed of lettuce. Garnish with fruit.
Melt butter in pan. Stir in sugar, syrup and salt. Bring to boil stirring constantly. Continue to boil without stirring for 4 minutes. Remove from stove and stir in soda and vanilla. Pour over popped corn. Mix well. Divide in 2 large shallow baking pan. Bake 1 hour at 250° stirring every 15 minutes. Cool. Break apart and store in tightly covered container.
Cook noodles. Brown meat; add onion and cook until tender. Stir in milk and cream cheese until well blended. Add noodles and all remaining ingredients, tossing lightly, until evenly distributed. Pour into 2-quart casserole and bake at 350° for 30 minutes.
Stir together fruit juices, water and sugar until sugar is dissolved. Just before serving, pour over ice in punch bowl. Add ginger ale and garnish with fruit slices. Makes 10 servings.
Cook bacon in large soup pot over low heat until almost crisp. Remove; add veggies and garlic. Cover and simmer 10 minutes. Add seasonings. Sweet talk someone into hand opening chowder clams, saving juice. If no luck, steam clams open in separate pot with 2 cups water. Remove from shells and chop. Add water to broth to measure 2 quarts (strain broth through cheesecloth first, if needed). Add the clams, juice and rest of ingredients and cook gently uncovered about 20 minutes or until vegetables are tender, stirring often.
Mix ingredients, cover and chill thoroughly. This is low in calories and especially good in the summer with the fresh vegetables in season. Serves 12 to 16.
Prepare caramel by slowly heating sugar in metal container. When golden in color, pour into a mold for the oven (meat loaf pan size is adequate). Beat egg whites separately. Beat egg yolks. Add condensed milk while mixing. Add whole milk and vanilla. (Can do this with hand mixer or even blender.) Finally, mix in cream cheese and pour into caramel mold. Bake at 350° for 50 to 55 minutes by putting into a bigger mold with water. Tastes great!
Sprinkle yeast over water in large mixing bowl. Let stand 3 to 5 minutes. Add salt, sugar, oil and seasoning. Mix. Add flour to make stiff dough. Let stand while making sauce. Divide dough into 3 balls. Roll out to make crust for 3 (13-inch) pans of pizza. Spread with sauce. Crumble ground beef over dough and/or any other topping that you prefer. Top with grated cheese or thin sliced Mozzarella.
Brown hamburger meat in a large skillet. Precook noodles (DO NOT OVERCOOK). Mix remaining ingredients, then pour the mixture over the hamburger. Drain noodles and add to meat mixture. Continue to cook until heated thoroughly. Great when served with a salad and corn muffins.
Mix all ingredients. Spread in an ungreased loaf pan (9 x 5 x 3-inch). Cook, uncovered, at 350° until done, 1 1/2 hours. Makes 6 servings.
Line a cookie sheet with foil and butter generously. Line with graham crackers or saltines. Meanwhile, melt butter and add brown sugar. Cook approximately 3 minutes, until well mixed. Pour over crackers and bake for 5 minutes at 425°. Remove from oven and pour chocolate chips over hot cracker mixture. Allow to melt and spread evenly. Allow to set overnight before cutting.
Line cookie sheet with foil; grease. Line with soda crackers (40). Melt the butter (no substitute) and brown sugar. Boil for 3 minutes. Pour over crackers. Bake at 350° for 5 minutes (until crackers float). Sprinkle the chocolate chips and spread until melted. Sprinkle with chopped nuts. Cool and cut.
Mix ingredients, except potato chips and cheese. Put into greased casserole dish. Top with grated cheese and potato chips. Bake for 30 minutes at 350°, until brown. Makes 4 to 6 servings.
Mix together the flour, salt and baking powder; set aside. Beat the egg whites until stiff; set aside. Cream the butter and sugar together. Beat the egg yolks thoroughly; add to the creamed mixture. Stir in the oatmeal and the milk, then add the dry ingredients that have been mixed together. Lastly, fold in the stiffly beaten egg whites. Bake in a 350° oven for 25 minutes, or until tops are browned and a pick inserted into a muffin comes out without batter clinging to it.
Mix first six ingredients and pour into a 9 x 13 x 2-inch pan which has been sprayed with Pam or equivalent. Take 2 cups yellow cake mix and spoon evenly over the pumpkin mix. Melt butter and drizzle over the top of the cake mix covering. Sprinkle with chopped pecans. Bake at 350° for 50 to 55 minutes. Cool. Refrigerate before cutting. Cut into squares. Serve with whipped cream (Cool Whip).
Mix all ingredients except cheese and chips. Layer chips, sauce and then cheese in a 9 x 13-inch pan. Bake at 350°.
Combine chicken, celery, mayonnaise, almonds, lemon juice, onion and salt. Pile chicken mixture lightly in 8 1/4 x 1 3/4-inch round ovenware cake dish. Sprinkle with cheese, then potato chips. Bake at 425° for 20 minutes or until hot. Makes 6 servings.
Heat corn and milk. Stir in egg. Stir in cracker crumbs, onion, pimento, salt and pepper. Mix well. Put in greased casserole. Sprinkle more cracker crumbs on top and dot with butter. Bake at 350° for 30 minutes.
Brown meat and onion in skillet. Add chopped chilies, soups and enchilada sauce. Cook until well mixed. Place 1/2 tortillas on bottom of a 9 x 13-inch baking dish. Top with half of meat mixture. Then put in rest of tortillas and meat mixture. Cover with grated cheese and bake in a 350° oven for 20 minutes or until cheese is melted. Serves 6 to 8.
Combine water, potatoes, onion, carrots, celery and bouillon. When starts to boil, add broccoli. Meanwhile, mix and melt together 1/2 cup margarine, 2 cups milk and 1 tablespoon dry mustard. Pour into vegetables and add 1/2 to 1 pound Velveeta cheese, cut into cubes. Stir until melted. (Better if served as soon as cheese melts.)
Mix first 4 ingredients in saucepan. Bring to a boil and cook for 4 to 5 minutes, stirring constantly. (Begin timing when the mixture bubbles.) Remove from heat and add marshmallows, chocolate chips and nuts. Stir briskly until marshmallows are melted. Pour into buttered 8-inch square pan and sprinkle with candy. Cool thoroughly until firm. Cut into squares. Makes about 2 pounds.
Combine flour, paprika, salt and pepper in plastic bag. Place pork cubes in bag and shake to coat with mixture. In skillet, brown meat in hot oil. Stir in tomatoes. Cook, covered, over medium heat 25 minutes, stirring frequently. Remove pan from heat. Remove cup of sauce mix from skillet and blend with sour cream. Return mix to pan and blend well. Do not boil. Serve over hot cooked noodles. Yields 4 servings.
Place cooked chicken in casserole dish. Pour soup over chicken. Moisten stuffing with enough broth to hold it together. Spread stuffing on top. Bake at 350° until brown on top.
Thaw fish if frozen. Skin fillets. Place in a single layer in a greased baking dish, 12 x 8-inch. Sprinkle with lemon juice and pepper. Fry bacon until crisp; remove from fat and crumble. Cook onion in bacon fat until tender. Remove from fat and arrange onion evenly over fillets. Combine bacon, bread crumbs and parsley. Sprinkle mixture over fillets. Bake in moderate oven at 350° for 25 to 30 minutes or until fish flakes easily when tested with a fork.
Melt shortening. Cool. Add sugar, molasses and egg. Beat well. Add rest of ingredients. Mix well and chill. Roll into 1-inch balls. Press with granulated sugar on a glass. Place on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Brown meat; drain on paper towel. Rinse sauerkraut and drain. Add all ingredients together in skillet and mix well. Cover and simmer 30 minutes over low heat.
In a medium saucepan, melt butter and chips. Remove from heat and stir in eggs, sugar, pecans and coconut. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes. Cool before serving. (I have found that this is better to cook a day prior to serving.)