HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate chips and water together. Stir constantly. Beat the egg whites stiff; set aside. Beat egg yolks; set aside. Stir into chocolate the beaten egg whites, then egg yolks, then Cool Whip. Using a 13 x 9-inch pan, tear angel food cake into pieces. Layer cake, layer of chocolate, layer of cake and layer of chocolate. Take the whipping cream and sweeten with sugar and vanilla. Whip stiff and spread over last chocolate layer. Garnish with chocolate shavings. Refrigerate for at least 12 hours.
Bring pudding, jello and 1 1/2 cups water to a boil over medium heat. Remove from heat and let cool completely. After cooled, stir in Cool Whip and the drained fruit. Refrigerate until firm.
In a medium pot heat milk. Do not let boil. Add eggs, sugar, vanilla, nutmeg and cinnamon. Keep stirring over medium heat. Be sure not to let the bottom stick or burn. Remove from heat once you feel it start to thicken. Pour cooked rice into a 13 x 9-inch pan, then heated mixture on top. Gently mix. Bake in oven for 20 to 30 minutes at 350°. Sprinkle with more cinnamon or coconut and sprinkles. Refrigerate. Enjoy.
Preheat oven to 350°. Grease muffin pans or use paper muffin cups. Mix oil, flour and sugar together well. Add eggs, milk, baking powder and salt to mixture and stir until dry ingredients are moistened. Stir in blueberries. Spoon into muffin cups and bake for 25 to 30 minutes.
Beat together shortening, eggs, brown sugar, white sugar and vanilla. Add and beat well the flour, baking soda, and Cream of Wheat. Stir in chocolate chips. Bake at 375° for 10 to 12 minutes. Lightly grease your cookie sheet. (Cool slightly before removing from cookie sheet.)
Mix shortening, sugar, egg and vanilla together. Add chocolate. Sift together flour and salt. Mix in nuts. Stir into liquid mixture. Mix to form dough.
Brown meat with egg, onion, rice, spices and 1/2 c. stewed tomatoes. Cook until done.
Mix together (you may add food coloring); roll in nut meats or parsley. Chill.
Mix all ingredients well; shape into ball. Roll in pecans and chill. Serve with your favorite crackers.
Combine eggs, milk and soup. Blend in remaining ingredients and place in buttered casserole dish. Bake for 45 minutes in moderately hot oven.
Combine softened cream cheese with taco sauce using a mixer in a large mixing bowl. Spread mixture in a pan. Sprinkle on diced tomato and onion. Spread top with shredded cheese. Serve with taco chips.
Butter and sprinkle with bread crumbs a 9 x 13-inch baking dish. Peel and core apples, cut into quarters and make several lengthwise incisions into back of each quarter. Sprinkle the sugar on top of the apples. Set aside.
Mix oil, milk, coffee, vanilla and eggs in bowl. In another bowl, mix dry ingredients and add gradually to liquids. Bake at 350° for 35 to 45 minutes or until center springs back when touched.
Preheat oven to 400°. Place paper liner in muffin pans. In large bowl, mix flour, baking powder and salt; set aside. In medium bowl, beat egg. Stir in milk, oil, honey and orange peel. Make a well in flour mixture; pour egg mixture in. Stir together with fork only until flour is moistened (batter will be lumpy). Fill muffin cups 2/3 full; put a teaspoon of orange marmalade onto batter in each cup. Bake for 20 minutes, or until golden brown. Remove; cool on cooling rack.
In a large steam kettle, bring milk and half and half to 160°. Add lobster base, paprika, salt, white pepper and sherry. Stir well. Add roux and stir well. Cook 8 to 10 minutes at 180°. Drain through china cap and add lobster meat (steamed 2 minutes) at the end. Yields 5 gallons.
Preheat oven to 475°. Spray an 8-inch round cake pan with cooking spray. In medium bowl, mix the self-rising flour, cake flour, sugar, baking powder, salt and soda until well blended. Cut in shortening with a pastry blender or your fingertips until lumps are no larger than peas. Stir in cream and buttermilk and let stand 2 to 3 minutes. Dough should be very wet. If not, add a little more cream to achieve a sloppy consistency.
Prepare gelatin according to package directions. Refrigerate until almost set. Transfer to blender or food processor. Add the cream cheese and lemonade mix; cover and process until smooth. Pour into the crust. Refrigerate overnight. Serve with whipped topping. Yields: 6 servings.
Mix all ingredients and put into a 9 x 12 x 2-inch casserole dish and top with 2 cups Pepperidge Farm cornbread stuffing mix, tossed with 1/2 cup melted light margarine. Bake at 350° for 45 minutes to 1 hour until lightly brown.
Prepare marinade by mixing all ingredients except steak. Trim meat, slice thinly and marinate 4 to 6 hours. Thread on skewers. Barbecue 12 to 15 minutes, turning frequently. Do not overcook.
Mix ingredients. Bake in a 300° oven for 2 hours. Stir occasionally.
In large skillet, cook garlic in the oil over low heat until tender. Do not brown. Mash softened garlic to release flavor. Add pepperoni and cook until slightly browned. Add well drained broccoli and heat until flavors are blended. Mix in hot, cooked and well drained macaroni. Sprinkle with Parmesan cheese. Add salt and pepper to taste.
Bring to just below boiling point and pour over first mixture. Keep in a container that doesn't absorb odors. This will keep for weeks and will stay crisp. Especially good for Thanksgiving and Christmas.
Heat milk in a large saucepan (do not boil). Beat eggs and salt in large bowl; gradually add sugar, mixing well. Gradually stir about 1/4 of hot milk into egg mixture; add remaining hot milk, stirring constantly. Cook over medium-low heat, stirring constantly, until mixture thickens and reaches 160°. Stir in 1/4 teaspoon nutmeg and vanilla. Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture. Cover and refrigerate up to 48 hours.
Melt margarine in large iron skillet. Put in brown sugar. When mixture is mixed well together and looks like sauce, remove from heat. Arrange pineapple rings, cherries and nuts in pattern as desired. Place nuts around side of skillet as far up as you can put them. Enjoy creating new and different patterns. Prepare cake mix as directed except for amount of water. Use pineapple juice you saved and add it to it to make the water amount required for cake mix. Pour cake mix evenly over pattern you have created. Nut lovers you may add nuts to the cake mix or sprinkle nuts on top of mix, if desired. Bake at 350° until tip is browned and springs back (about 35 minutes). Remove from oven and let stand 10 minutes. Take sharp knife and loosen cake from side of skillet. Turn over on favorite cake dish or large plate. Remove skillet. There it is, good-looking and easy pineapple upside-down cake. May use 13 x 9-inch pan, if skillet is not available.
Blend soup, mayonnaise, lemon juice and curry powder. Stir in chicken (if using barbecue chicken, skin and debone) and vegetables. Sprinkle with grated cheese. Mix melted oleo and cornflake crumbs. Spread over top of casserole. Bake at 350° for 45 minutes.
Melt margarine in 9 x 15-inch pan. Pour berries over margarine. Sprinkle 1/2 cup sugar over berries. Mix flour, baking powder, 1 1/4 cups sugar, milk and salt together and pour over berries. Bake at 350° for 30 minutes.
Heat oven to 350°. Boil and debone chicken; tear into bite size pieces. Layer 1/2 chicken in 13 x 9-inch pan; mix soups and cream cheese together. Layer 1/2 on top of chicken. Cook stuffing. Layer 1/2 on chicken. Cook egg noodles and drain. Layer 1/2 on chicken mixture. And then repeat layers. Bake until heated through.
Place one piece of chicken, bone side up, between two pieces of clear plastic wrap and, working from the center to the edge, pound meat lightly to about 1/4-inch thickness. (Pounding the meat to an even thickness helps it to cook faster and more evenly.) Repeat process with each piece.
Put ice cream or sherbet in a large bowl; let soften. Mix with a potato masher. Add juices and ginger ale. Mix and serve.
Mix flour, sugar and baking soda together; set aside. Mix together in a saucepan the butter, cocoa and water; bring to a boil. Pour this mixture over dry ingredients; mix well. Add buttermilk, vanilla, slightly beaten eggs, chopped walnuts and, if desired, Reese's peanut butter chips. Mix altogether well. Pour into greased flat 11 x 16-inch cookie sheet or 9 x 13-inch cake pan. Bake at 400° for 20 minutes. Frost while cake is hot.
In a large bowl, mix the sour cream, mayonnaise, green onions, pickle juice, red pepper, salt and mustard. Add the potatoes, bacon and egg and mix well. Refrigerate, tightly covered, for at least 1 hour. Will keep for up to 2 days.
Preheat oven to 350°. Stir together flour, baking powder, soda, salt and cinnamon. Beat together the egg, sugar and oil. Add flour mixture, raisins and nuts. Stir only until moistened. Fill muffin cups 2/3 full. Bake 25 minutes. Makes 1 dozen.
Cook bacon until crisp; crumble and set aside. Cook beef until browned; drain off fat. Combine beef, bacon and rest of ingredients. Pour into a 2 1/2-quart casserole. Bake, uncovered, in 350° oven for 1 hour.
In a 9 x 13-inch casserole dish pour the pineapple, spreading it out a little. Pour in the cherry pie filling. Don't stir. Sprinkle the cake mix over the filling. Melt the margarine and sprinkle it over the cake mix. Sprinkle with chopped pecans. Bake, uncovered, for 1 hour at 350°.
Bring milk, oleo, sugar and cocoa to hard boil. Remove from heat and add oats, vanilla and nuts. Beat until thick and drop by spoonfuls on wax paper. Let cool until in candy form.
Beat egg and stir in granulated sugar and 2 Tbsp. flour. Add rhubarb and blend. Spoon into buttered 8 inch baking dish. Combine margarine, brown sugar and 2/3 c. flour and cut to crumbs. Sprinkle over rhubarb. Bake at 350° for 40 minutes. Note: Doubles nicely.
Mix all ingredients together except wafers. Layer bottom of bowl with wafers. Pour half of mixture over. Layer with wafers and pour remaining mixture over. Top with remaining wafers.
Save some nuts for garnish. Melt oleo in a 9 x 13-inch pan. Add flour, nuts and sugar. Mix well. Pat firmly and bake 15 minutes at 350°. Let cool.
Combine orange juice and bran. Add egg, oil and brown sugar; mix well. Mix remaining dry ingredients in another bowl. Add the dry ingredients to the moist ingredients; mix just until moistened. Stir in apple bits. Fill foil baking cups 2/3 full. Bake in a 400° oven for about 15 minutes. Makes 1 dozen muffins.
Heat oven to 350°. Place apples in a greased 9-inch square baking pan. Spread cherry pie filling over apples. Combine flour, cinnamon, sugar and cereal. Add butter, stirring until well mixed. Sprinkle mixture over cherry and apple layer. Bake in preheated oven about 25 minutes. Serve warm or cold with ice cream of plain cream.
Blend the sugar and cocoa in a large pan. Add the milk and butter and heat on moderate heat until it boils, stirring constantly. Boil for 2 minutes. Remove from heat. Add vanilla and stir. Add the oatmeal and mix well. Drop by tablespoon on wax paper.
Saute sausage; drain and crumble. Add onions and green pepper and cook until tender. Remove from heat and add sauteed mushrooms. Add bread crumbs and eggs and mix. Place heaping teaspoon of sausage mixture in each mushroom cap. Place on cookie sheet. With pastry brush, spread on melted butter. Top with cheese. Bake at 350° until hot and cheese is melted (10 to 15 minutes). Serve at once.
Dissolve yeast in warm water; add sugar. Mix all together; store in closed bowl in refrigerator. Knead dough before making biscuits. Do not let rise before baking. Bake at 425° until done. Use as needed.
Mix these thoroughly. Add tears of joy, sorrow and sympathy for others. Flavor with little gifts of love. Fold in 4 cups of meditation and faith to lighten other ingredients and raise the texture to great heights of meaningful living. Pour all this into daily life and bake well with the heat of human kindness. Serve with a smile.
Heat oven to 375°. Prepare and bake biscuits according to package directions.*
Cook broccoli and onion in water until done; don't overcook. Drain broccoli. Add rest of the ingredients. Place in 9 x 13 pan. Top with crushed crackers. Bake at 375° for 25 minutes.
In skillet, brown meat with bell pepper and onion; pour off fat. Add remaining ingredients except buns. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes. Serve on buns. Refrigerate leftovers.
Fry bacon crisp; saute onions. Put tomatoes, chicken broth and onions in a large pan and bring to a boil. Add rice and crumbled bacon and boil on lower heat until rice is cooked.
Heat Canola oil to very hot in deep skillet or wok. Quickly add steak and saute until tender, salt and peppering to taste. Drain and let cool a little. Toss vegetables and steak in large bowl and use salad dressing of your choice. (I use Zesty Italian; lite is fine.) Serve in bowls with hot rolls or Italian bread sticks. Complete meal with dessert. Serves 4.
Place pineapple in saucepan. Mix together sugar and cornstarch, add to pineapple. Bring to boil over medium heat and cook, stirring, 2 minutes or until thick and clear. Remove from heat, add butter and lemon juice. Line pie pan with pastry, pour in filling, adjust top crust or make lattice strips. Bake at 425° for 25 to 30 minutes or until golden brown.
Flour, salt and pepper chicken. Brown chicken in small amount of Crisco. As each piece gets brown, take out of skillet and cool. Remove all meat from bones.
Blend flour, Crisco, baking powder and salt with pastry blender until it resembles coarse meal. Add milk and stir. Roll out on floured surface in rectangle form. Melt 1 stick butter in a 13 x 9-inch dish; set aside. Boil sugar and water until melted. Place sliced fresh peaches on crust and roll as if jelly roll. Slice into 16 pieces and place in dish with melted butter. Pour water and sugar mixture over sliced pieces. Bake at 400° for 40 minutes. Use with any fresh fruit.
Fry bacon crisp. Drain on towel and crumble. Fry diced onions in drippings from bacon. Put beans in greased casserole. Stir in onion, drippings and bacon. Add brown sugar, mustard and catsup. Mix well and bake, uncovered, at 350° for 50 minutes until brown and bubbly.
Lightly sprinkle the eggplant slices with salt on both sides. Place them between two plates and top with a weight. Let eggplant drain for about an hour.
Put jello in large bowl. Add 1 cup boiling water. Stir until jello dissolves. Add the strawberries until thawed out, then add the other fruits. Mix together. Pour 1/2 mixture into an 8 x 8 x 2-inch pan. Put in refrigerator until jello sets. Mix sour cream and yogurt together. Spread over top of jello. Add rest of jello. Put in refrigerator until firm. Cut into squares and serve.
Cream together egg yolks with next 3 ingredients. Pour over rhubarb in pastry shell and bake 30 to 40 minutes at 350°. Make meringue of egg whites, 2 tablespoons sugar and vanilla. Top pie and bake at 425° until lightly browned.
Bring water to boil and add lentils, cover and simmer 30 minutes or until tender and drain. Cook ground chuck, onion and garlic until browned. Combine meat mixture, lentils, tomatoes, chili powder, oregano and salt in Dutch oven and cook over high heat until mixture comes to a boil. Reduce heat to low. Cover and simmer 1 hour, stirring occasionally. Makes 6 servings.
Cook sugar, syrup, milk and peanuts together until it forms hard (firm) ball when dropped in cold water. Take off stove and add 1/2 stick oleo and vanilla. Let set about 15 to 20 minutes. Stir once in awhile. Then beat until it forms mounds when dropped by spoon on buttered foil. I put my peanuts in oven and roast a little while, but you don't have to.
Line 2 (8-inch) pie pans with unbaked pastry. Preheat oven to 450°. Combine ingredients in order given. Bake for 10 minutes. Reduce heat quickly and bake 30 minutes at 350° or until knife comes out clean inserted in center.
To make the fruit dip: Mix in a bowl the sour cream, frozen orange juice, milk (use orange juice container to measure milk amount) and vanilla pudding mix. Blend until firm and smooth.
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In small bowl, whisk together oil, vinegar, sugar and seasonings. In large bowl, combine pasta, dressing and remaining ingredients. Cover; refrigerate for several hours for best flavor. Makes 12 servings.
Crumble cookies in a large bowl. Mix pudding according to directions. Mix pudding, cream cheese and cookies together. Place in a glass bowl and chill. Serves 6 to 8.
Remove outside leaves. Wash cabbage. Cut into wedges, coarsely shred cabbage with knife and throw away core. Heat oil in large skillet over medium heat until hot. Add cabbage, garlic, red pepper and sugar. Stir continuously for 2 minutes; add onion. Stir until vegetables are very tender.
In a Dutch oven, brown meat in oil over medium heat. Add tomatoes, tomato juice or water, onions, garlic, pepper and salt. Bring to a boil; reduce heat and simmer for 1 hour. Add potatoes, carrots, corn, green beans, peas and celery. Cover and simmer 30 minutes. Add squash; simmer 10 to 15 minutes or until meat and vegetables are tender. Stir in parsley and sugar.
*To make sour milk, add 1/4 c. vinegar to milk. Mix all ingredients together, except add water last, and pour into mixture slowly. Beat well each time. Add vanilla last. Bake 45 minutes at 350°. Do not open oven door first 20 minutes.
Mix butter, flour and chopped nuts. Press in bottom of 13 x 9-inch baking dish. Bake at 350° until slightly browned.
Drain the fruit cocktail about 30 minutes. Add the sugar and jello; mix, then let chill until firm.
Beat egg whites, baking powder and salt until thick. Gradually add sugar. Beat until it holds peaks. Fold in cracker crumbs and pecans. Pour into greased pie pan and bake in 350° oven for 20 to 30 minutes. Cool and cover top with whipped cream before serving.
In a 3-quart saucepan over medium heat, cook onion and green pepper until tender (about 5 minutes). Stir in corn, tomato, salt and peppers. Reduce heat to low; cover and cook until corn is tender (about 5 minutes). Season to taste.
In a medium bowl, combine all fruit. Stir in peach pie filling, blend well. Chill at least 1 hour before serving.
Put a little cinnamon, sugar and butter inside each apple. Mix together flour, shortening, Milnot and dash of salt. Roll out and cut into 12 pieces of dough. Wrap around apples and place in dish. In bowl, mix 2 cups sugar, 3 cups hot water, 1 1/2 sticks butter, 1/2 bottle liquid cinnamon and red food coloring. Pour over apples and bake at 350° until apples are soft.
Pat about 3/4 ground beef in bottom of skillet; add cut up vegetables in layers. Crumble remainder of ground beef on top of the vegetables. Spread soup over this mixture and place the slices of cheese on top. Start on medium high heat in electric skillet (325°). After mixture starts steaming, turn down on low (close steam vents) and cook about 20 minutes longer or until vegetables are done.
Use pastry cutter to mix the flour and margarine until crumbly. Add the pecans and dump into a 9 x 13 x 2-inch pan. Pat out mixture on bottom of pan and bake in a 375° oven for 20 minutes.
Put oil in iron skillet in hot oven (425° to 450°) to melt. Do not burn. Mix dry ingredients well. Add milk and egg. Mix well. Add hot oil. Mix. Flour skillet and pour in bread mixture. Bake until brown, about 20 to 25 minutes.
Mix the first 3 ingredients together in saucepan; bring to boil. Add the milk and vanilla; heat again until hot. Add marshmallows when served.
Brown beef, shortening and onion together. Drain. Mix next 5 ingredients with beef mixture. Make layers of beef mixture, chips and cheese in a large baking dish. Cover with foil. Bake 20 to 30 minutes at 350°.
Combine butter, sugars, salt and sour cream in saucepan. Simmer until sugar is melted, then cover and cook for 5 minutes over medium heat. Remove cover and cook to soft ball stage (234° to 240° on candy thermometer). Do not stir. Set pan in cold water until mixture cools to lukewarm. Stir in nuts and vanilla. Spread in greased 9-inch square baking pan. Cool and cut into pieces.
Mix whipped topping, lemonade, condensed milk and lemon juice. Pour into pie crusts. Freeze for 3 hours. Take out of freezer 15 minutes before serving.
Roll each biscuit into a 9-inch rope. Melt butter for 45 seconds. Combine sugar and cinnamon. Dip each rope into cinnamon-sugar mixture and twist. Place in a circle on a glass plate. Microwave on High 2 to 2 1/2 minutes.
Brown meat, onion, and green pepper. Drain. Mix soups, sauce, milk, and cheese in pan. Add meat and chips. Blend together. Bake in oven at 350°F for about 20 - 30 min.
Heat oven to 350°. Butter a 1 quart, 5 1/2 inch diameter souffle dish. Pour 2 Tbsp. melted butter into the souffle dish. Sprinkle 3 Tbsp. brown sugar over butter. Scatter 1 c. blueberries over sugar. Set aside.
Brown and drain sausage. Mix all ingredients together. Put into 11 x 13-inch baking dish. Sprinkle 1 cup shredded Cheddar cheese over the top. Bake at 350° for 45 minutes.
Brown sausage in soy sauce. Add onion, potatoes, carrots and seasonings. Cook until tender. Stir in rice and add a little more soy sauce.
Layer chicken, 1/2 of dressing and cream of celery/mushroom soup in a medium sized, greased casserole dish. Repeat layers using cream of chicken soup. Pour 1 soup can of water over tops and sides of casserole. Sprinkle with paprika. Bake at 350° for approximately 30 minutes or until bubbly. This can be prepared ahead of time and baked just before serving.
Sprinkle brisket that has had the fat trimmed off with garlic powder, celery and onion salt. Mix together remaining ingredients and pour over meat. Cover with Saran Wrap and let it marinate overnight in a glass dish. Cook covered with foil at 300° for 3 1/2 hours. Remove foil and cook without cover for 30 more minutes. Enjoy.
Preheat oven to 350°. With mixer, beat cheese until fluffy. Gradually beat in milk until smooth. Add egg and vanilla; mix well. Toss morsels with flour; stir into cheese mixture. Pour into Ready-Crust graham cracker pie crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze. Serve chilled.
Cream butter; gradually add sugar, beating well. Add egg and beat well. Combine flour, spices and salt; add to creamed mixture, mixing well. Combine persimmon pulp and soda; stir well (it will thicken) and add to creamed mixture. Stir in raisins and nuts. Drop by level tablespoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes or until done. Makes 3 dozen.
Break spaghetti into thirds and cook; drain. Beat eggs and milk together in a large bowl. Add spaghetti; toss to mix. Pour into a 9 x 13-inch baking dish. Layer the next 4 ingredients over spaghetti in order listed. Sprinkle with garlic salt and oregano. Top with pepperoni and cheese. Bake at 350° for 40 minutes. Let stand for 5 to 10 minutes before serving.
Brown meat and onion. Add taco seasoning, picante sauce, rice, corn and kidney beans; simmer. Stir in cheese before serving. Serve on a bed of lettuce. It is very good with taco chips.
Melt chocolate and margarine. Mix with sugar, then add eggs, one at a time, and mix (add next egg, mix, etc.). Add remaining ingredients. Chill batter for 2 hours. Drop into confectioners sugar; roll into balls. Bake at 350° for 12 minutes.
Mix all ingredients together. Bake in a covered casserole dish at 350° for 1 hour.
Brown ground beef, onions and pepper in skillet. Add remaining ingredients. Bake at 350° for 15 to 20 minutes.
Layer ingredients: potatoes, onions and tuna. Repeat layers. Spread soup over top, then pour milk over top. Bake at 350° for 1 hour.
Pack cucumbers in jars. Heat water, salt and vinegar to boiling. Add 1 teaspoon dill seed, 1 teaspoon of mustard seed and 1 clove garlic to each jar of cucumbers. Pour boiling mixture over cucumbers and spices in jars to within 1/2 inch of top. Add seals and screw on lids tight. Place in boiling water bath for 15 minutes.
Cut all of the vegetables into chunks (no tiny pieces). Toss with margarine, garlic salt to taste and pepper. Combine everything in a 2 to 3-quart casserole dish. Cover and cook at 350° for 1/2 hour. Uncover and cook for an additional 1/2 hour (makes its own juices). Serve immediately. Goes well with any meat.