HumbleIntelligence/food-ner-1-Million huggingface dataset:
Yields 2 dozen. In medium glass bowl, heat chocolate at Medium-low 3 to 4 minutes or until chocolate is melted; stir in milk until smooth, then raisins. To complete, drop by teaspoonfuls onto greased wax paper lined cookie sheets; chill.
Place nuts in a large bowl. In a small bowl, beat egg white and orange juice with a fork until foamy. Add sugar, orange peel, cinnamon, ginger and allspice; mix well. Pour over nuts and stir to coat. Spread into an ungreased 15 x 10 x 1-inch baking pan. Bake at 275°, stirring every 15 minutes, for 45 minutes.
Bring raisins and water to a boil. Mix tapioca and sugar. Add to water, stirring constantly. Boil 3 to 5 minutes or until tapioca is not quite clear. Remove from heat. Mix the remaining ingredients in large buttered baking dish. Pour the tapioca over the apples. Bake at 375° for 45 minutes or until apples are soft.
In a large saucepan, combine egg yolks, water, vinegar and salt. Cook over medium heat, stirring constantly, until mixture thickens and reaches 160°. Remove from heat and cool. Fold in whipped cream.
Put all ingredients in large pot with cover. Bake in oven at 325° for 3 hours. Do not open during cooking. This recipe can be doubled.
Mix all ingredients and pour in pie shell. Bake at 350° for 40 to 45 minutes.
Mix all ingredients together and refrigerate at least 5 hours. Pour over meat and marinate at least 24 hours.
Mix sugar, mustard, vinegar and salt. Put in blender. Slowly add oil in blender. Stir in grated onion and poppy seed. Serve over mixed fruit.
Combine lettuce, romaine, zucchini, radishes, mushrooms and green onions. Season with salt and pepper. Toss lightly with dressing and sprinkle Blue cheese over top. Makes 6 servings.
Peel cucumbers and cut lengthwise in two. With small spoon, scrape out seeds leaving hollow like shell boats. Cut cucumbers crosswise into 1/4-inch slices. In small glass bowl, combine soy sauce, vinegar, sugar, sesame seed oil, Tabasco and salt and mix well. Add cucumbers. With large spoon, toss to coat each slice. Chill before serving. Serves 4.
Mix all ingredients. Roll in small balls and flatten a bit. Bake on ungreased cookie sheet in a 325° oven until bottoms of cookies get brown, 12 to 15 minutes. Roll in powdered sugar when cool. Roll 2 or 3 times in powdered sugar. These cookies should be put on brown paper to cool when removed from oven.
Mix dry ingredients; add the shortening and work to make fine crumbs. Stir in the raisins, currants and caraway seeds. Stir in buttermilk. Turn dough into a greased 9-inch pie pan. Spread evenly and bake in a preheated 350° oven for about 30 minutes or until golden brown.
Cook meat and drain. Add soups and corn; cook a few minutes. Cook noodles. Pour mixture over noodles. Add half of the cheese and bake at 300° for 30 minutes. Spread rest of cheese over top while hot.
Beat eggs lightly. Add butter, sugar, syrup, vanilla, salt, flour and pecans. Pour into pie shell (9-inch pie will be full). Bake at 350° for about 40 minutes or until center is soft or set. Enjoy.
Stir-fry sausage until crunchy. Set aside. Cut up apple, cook, strain and set aside. Mix together dry ingredients, then stir in drained sausage and apple. Add beaten egg, milk and butter. Stir and pour into muffin tins or corn tins. Bake at 400° for 20 minutes.
Combine all ingredients. To serve, use 2 teaspoons of mixture for each cup of boiling water.
Heat oven to 350°. Mix thoroughly butter, sugar, vanilla and a few drops of food coloring. Work in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons light cream.)
Slice potatoes in a greased casserole dish. Cover with onions. Break up raw hamburger on top of potatoes and onions. Mix soups, corn and milk. Pour over mixture in pan. Bake, covered, at 325° for 1 1/2 hours.
In large skillet, cook bacon until crisp. Drain and crumble. Leave about 3 tablespoons grease in pan. Dip chicken in egg and then bread crumbs to coat. Saute in hot drippings 4 to 5 minutes on medium heat until golden brown on both sides. When chicken is nearly cooked, top with cheese. Cover for 30 seconds until cheese melts. Garnish with crumbled bacon.
Mix together all ingredients except vanilla. Beat over boiling water until mixture stands in soft peaks, 7 to 10 minutes. Remove from heat; add vanilla. Beat until very thick. Spread on cake.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Sift flour with soda, baking powder, salt, spices and cocoa. Blend into creamed mixture alternately with applesauce. Fold in raisins and nuts. Pour into 2 greased 9-inch pans. Bake at 350° for 25 to 30 minutes, until toothpick inserted in center comes out clean. Frost with Caramel Frosting.
Combine graham cracker crumbs, sugar and melted margarine. Put into a 9 x 13-inch greased pan. Spread with flaked coconut. Pour condensed milk over graham cracker crumb mixture. Bake at 350° for 15 to 20 minutes.
Saute onion in oleo. Add soup and milk. Blend. Add Cheez Whiz; simmer until melted. Add broccoli, rice and salt and pepper. Blend well. Pour into 9 x 12-inch baking dish. Bake at 350° for 30 to 40 minutes.
Saute onion in butter. Add chicken, Ro-Tel and Velveeta. Dip tortillas in pan of melted butter and spoon on mixture. Roll tortilla. Place tortillas in a 9 x 13-inch baking dish. If any mixture is left, pour on top of tortillas. Add sour cream on top; bake for about 15 minutes at 350°.
Mix sugar, cocoa, milk and margarine in saucepan. Bring the mixture to a boil and let it boil about five minutes (or to the soft ball stage). Remove from the heat and add peanut butter, oats and vanilla. Immediately drop by spoonfuls onto waxed paper. Let set to cool.
Mix and store in a tightly covered jar. Add 2 tablespoons per cup of boiling water.
Cook macaroni and drain. Mix soup, both milks, eggs, salt and pepper. Add macaroni and pour into a greased casserole dish. Top with cheese and butter. Bake at 325° for 30 to 40 minutes.
Heat oven to 375°. Grease jelly-roll pan (15 1/2 x 10 x 1-inches). Mix first 6 ingredients in large bowl; stir in margarine until mixture resembles coarse crumbs. Reserve 1 1/2 cups. Press remaining mixture in pan. Bake 10 minutes.
Heat oven to 350°. Line an 8 inch square pan with foil, and lightly grease. In large bowl beat together for 3 minutes with an electric mixer the sugar, flour, butter, eggs, and vanilla. Spread in pan and sprinkle with toffee. Bake 25 minutes. Lift foil by ends to cutting board after cool, and cut into bars.
Mix together, cook for 1 hour. Serve with grated cheese and Tostitos.
Boil chicken and debone; set aside. Saute two onions in butter. Add Velveeta cheese, Ro-Tel tomatoes and all the soups. Melt together. Do not dilute soups. In a large baking pan place a layer of chips, thin layer of chicken, layer of soup mixture and repeat until a layer of soup on top. Top with grated cheese.
Bake until tender. Cool potatoes; cut in half. Scoop out pulp from 8 halves. Discard the skins. Scoop out the pulp from the remaining 8 halves. Leave 1/4-inch to make a shell. Beat all the pulp. Add orange juice, butter, salt and cinnamon. Fill shells; sprinkle 1 tablespoon butter and 1 teaspoon brown sugar over each shell. Bake at 350° for 10 to 15 minutes.
Brown hamburger meat and onions. Drain off excess grease. Add sauce, paste, green beans and corn. Put in pan. Top with mashed potatoes.
Sprinkle gelatin over cold milk in blender; let stand a while. Add boiling milk; cover and process at low speed. Stop blender; add sugar, salt, cottage cheese and undiluted concentrate. Cover and process at high speed. Chill until mixture is thick and mounds slightly. Turn into crumb crust. Chill 4 hours. Serve with sliced strawberries. Makes 8 servings.
Mix all ingredients together; pour into pie shell. Bake at 325° for 40 minutes.
Mix last 3 ingredients in bowl; pour over entire loins. Sprinkle more flakes on top, if desired (some people prefer less pepper flakes). Bake at 350° for 45 to 55 minutes.
Stir the first 4 ingredients and bring to boil for about 1 minute. Remove from heat. Add the peanut butter, salt, vanilla and quick oats. Drop onto waxed paper by spoonfuls.
Put initial starter in refrigerator for 3 to 5 days. Mix ingredients well and add to starter. Let stand out of refrigerator all day (8 to 12 hours). Take 1 cup out to use in making bread. Return remaining starter to refrigerator. Feed again in 3 to 5 days. Starter must be fed 2 times before making bread. This is to increase bulk.
Heat oil in skillet and brown meat all over. Put in oven-safe pan. Brown vegetables in skillet. Add to meat along with mushrooms and garlic. Sprinkle the flour over any fat or juices in the pan. Stir and cook before gradually adding the stock. Bring to a boil. Season well and pour over meat. Cover and cook in oven slowly at 325° for 2 to 2 1/2 hours. Thicken gravy, if necessary, before serving. Good served over rice or noodles.
Combine all of the above ingredients together and cook until browned, then cook macaroni separately. Drain and mix with hamburger mixture. Simmer about 15 minutes.
Combine flour, salt and pepper. Cut steak; flour them and brown steak in oil. Drain and place in casserole dish. Top with onion and mushrooms. Combine water, garlic and steak sauce; pour over vegies. Cover and bake at 350° for 1 1/2 hours or until meat is tender.
Bake bread as directed on package. You can also cut bread in design if desired, or you can use mini rye bread bought at store in bakery section. Cool baked bread. Combine cheese, mayonnaise, sour cream and Italian dressing mix. Slice bread into thin slices. Drop about 1 teaspoon of mixture on bread slices. Sprinkle with both red and green peppers. Bake 10 to 12 minutes or until slightly crisp.
Mix the eggs, sugar, oil, vanilla and nutmeg. Add the zucchini, flour, baking soda, salt and cinnamon. Pour in greased and floured pans. Cook in preheated oven at 325° for 45 to 50 minutes. Test with a toothpick.
Cut off and discard wing tips. Cut each wing into 2 sections. Place chicken on the unseated rack of a boiler pan. Broil 4-5 inches form the heat about 10 minutes or until chicken is browned., turning once. Transfer chicken to a 4 quart cooker. Combine chilli sauce and hot pepper sauce, pour over wings. Cover and cook on low heat for 4-5 hours or high heat 2-2 1/2 hours. Serve chicken with Ranch salad dressing. Makes 32 appetizers.
Prepare pudding as directed on package, using 1/2 cup less milk. After it sets up, fold in Cool Whip. In a 9 x 13-inch baking pan, layer approximately 1/3 of crackers, covering completely. Cover crackers with 1/2 of cream mixture. Repeat layers. Top with remaining crackers, covering completely. Melt chocolate, butter and milk over low heat or in microwave. Stir until smooth. Gradually add powdered sugar, mixing until well blended. Spread over crackers. Refrigerate several hours or overnight.
Boil broccoli and drain. Fry onions and celery in butter. Mix cheese into hot rice. Mix in broccoli and then soups and fried celery and onions and then mix all together. Bake in casserole dish at 425° for 30 minutes, uncovered.
Mix water, sugar and yeast. Let stand a few minutes. Stir; add oil. Stir well. Add flour; let rise. Make out rolls. Use same flour, if needed, to roll out. Put in greased pan. Bake at 400° until light brown, 10 to 20 minutes.
Combine ingredients. Beat until fluffy. If too soft, add a little sugar. If too hard, add a little milk.
Marinate in Good Seasons Italian dressing (the one you make from a package, oil and vinegar). Marinate overnight.
Mix thoroughly. Pour into 2 floured pans. Bake at 350° for 30 minutes.
Scrub potatoes and cut into 8 lengthwise spears. Spray potato spears with cooking spray. In plastic bag, combine cheese, oregano, paprika and garlic powder. Add potatoes a few at a time and shake to coat. Spray microwave-safe dish with cooking spray. Arrange potatoes in single layer. Microwave on High 8 to 12 minutes. Rotate 1/2 way through cooking time.
Grease a 2-quart casserole. Mix ground beef with onion and spread in bottom. Mix flour, salt, pepper and chili powder. Sprinkle 1/3 mixture over hamburger; dot with 1/2 tablespoon butter. Measure 1 cup rice and spread in even layer over hamburger. Repeat flour mixture and butter as before. Make a layer of tomatoes, including liquid. Repeat flour mixture and butter. Spread corn on top and dot with butter. Cover and bake in 350° oven for 50 to 60 minutes. Garnish with parsley.
Mix everything together with a mixture of the mayo and sour cream. Crab meat can be substituted.
Cook macaroni. After it gets done, rinse well and set aside. Melt butter in saucepan until melted and liquid. Blend flour in butter until it becomes a paste. Add milk to that, stirring constantly until it thickens. Once thickened, remove from heat. Cut cheese up and place in sauce. (Note: If sauce thickens too much, just add a little milk to thin it out.) Stir cheese into sauce until the cheese starts to melt. Then add in salt to taste. Get your casserole bowl and layer the bottom of the bowl with the sauce first. Then add macaroni. Continue alternating. The last layer should be the sauce. Bake at 450 degrees for 45 minutes or until brown.
Brown ground beef with onion. Add only enough barbecue sauce to moisten beef. Spray muffin cups with Pam. Flatten biscuits and press into muffin cups. Fill with beef mixture. Top with Cheddar cheese. Bake according to biscuit directions.
Brown meat with 1 cup onion and 1 teaspoon chili powder. Drain tomatoes well; break apart with hand and add to meat mixture. Add garlic and remainder of chili powder and onion. After cooking 1/2 half, add peppers. Add salt to taste.
Amounts of each is personal choice. Fill parfait or sherbet glasses with chilled, drained pineapple chunks. Pour over ginger ale (any amount you like). Add a dash of whipped cream or Cool Whip!
Place frozen vegetables in greased baking dish. Heat soup and add drained mushrooms, milk, rice and cheese. Bake at 350° for 20 to 25 minutes.
Dissolve jello in boiling water. Add yogurt and stir until almost liquified. Add cold water. "Float" mini marshmallows on top as desired. Chill for 3 hours and enjoy!
Boil first 4 ingredients for 5 minutes. Add oatmeal and nuts and stir. Make into drop cookies and cool.
Mix all ingredients together. Pour into 9 x 13-inch pan and bake at 350° for 45 to 55 minutes.
Beat eggs and oil together. Pour over apples. Let set while mixing the dry ingredients. Mix dry ingredients into apple mixture. Pour into greased 13 x 9 x 2-inch pan. Bake in a 350° oven for 1 hour until toothpick comes out clean. Frost cake with Philadelphia Cream Icing.
Layer ingredients into a buttered 2-quart baking dish, ending with crackers and margarine. Bake at 350° until bubbling. (I like to sprinkle garlic powder over each layer.)
Cook chicken; cool and save broth. Put half of cut corn into bottom of casserole or baking dish, then a layer of boned chicken, a layer of sliced egg, salt and pepper. Repeat these layers, using all ingredients. Pour chicken broth over all until casserole is half filled. Cover with pastry or biscuit dough. Bake 1 hour at 350°.
Cook over medium heat until soft the onion, minced garlic and vegetable oil. Add ground cumin and cook 5 minutes. Add cubed turkey and ground turkey. Cook until meat isn't pink. Add pearl barley, chicken peas, jalapeno peppers, chicken broth, marjoram and dried savory. Cook 45 minutes. Add arrowroot and cook 15 minutes. Season with salt and pepper. Serve with melted Monterey Jack cheese and sliced green onions on top.
Pour all of the ingredients into a 1 1/2-quart casserole dish. Set in pan of hot water. Bake for 40 minutes in 350° oven until set and firm.
Combine broccoli, corn, 1/2 cup cracker crumbs, egg, 1 tablespoon butter, salt, onion and pepper. Mix well. Turn into greased 1 1/2-quart casserole. Combine 2 tablespoons melted butter and 1/4 cup cracker crumbs. Sprinkle over broccoli. Bake in a 350° oven for 45 minutes.
Mix and fry the ground round, adding 1 teaspoon minced onion on top before you turn over; place buns on top to warm.
Remove rind from pineapple and cut into chunks. Place pineapple in a shallow dish; sprinkle with sugar. Cover and chill. Just before serving, drain pineapple. Arrange pineapple and cherries on greens. Drizzle dressing over fruit and sprinkle with Blue cheese.
Melt chocolate bits in double boiler. Add vanilla, salt, butter and milk. Blend well. Add marshmallows and nuts. Remove from heat and mix well. Pour into flat buttered pan. Let stand overnight, but do not refrigeate.
Preheat oven to 350°. In a bowl, cream the butter and sugar. Add flour and vanilla. Fold crushed potato chips into mixture. Drop by teaspoons onto ungreased cookie sheet. Bake 15 minutes. Sprinkle with powdered sugar. Yields 5 dozen.
In a skillet, melt 3 tablespoons butter over medium heat. Saute pepper and onion until tender. Add flour, salt and pepper; stir until well blended. Gradually add milk; cook and stir until thickened. Slowly blend in egg yolks. Remove from the heat; fold in corn, pimentos and 1 cup crumbs. Pour into a greased 1 1/2-quart casserole. Melt remaining butter and toss with remaining crumbs; sprinkle over casserole. Bake uncovered at 350° for 30 to 40 minutes. Yield: 6 servings.
Place sliced apples in 1 1/2-quart casserole. Mix together remaining ingredients until crumbly. Spread over apples. Cook 5 to 6 minutes, rotating 1/4 turn halfway through cooking time. Rest 5 minutes. Serve warm.
About 1 1/4 hours before serving, in a large bowl, mix all ingredients except 2 tablespoons catsup. Firmly pat mixture into a 9 x 5-inch loaf pan. Bake at 350° for 50 minutes. To serve, pour off fat, invert onto a warm platter, and spoon 2 tablespoons catsup over top of meat loaf. Garnish with parsley sprigs. Serves 8.
In large mixing bowl, combine yeast and 1 3/4 cups flour. Combine water, sugar and salt. Beat at low speed with electric mixer for 1 1/2 minutes. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out on a floured surface and knead until smooth. Cover for 15 minutes.
Wrap dressed mullet in leaves. Roll in soft clay. Bake in open fire or glowing coals. When the clay is burned hard, break with a hammer and open carefully. The mullet skin will adhere to the leaves and the fish may be removed intact.
Wash chicken thoroughly; place in shallow baking pan. Sprinkle with garlic salt, then grated cheese, with paprika on top. Bake, uncovered, in a 325° oven for 45 minutes to an hour, depending on how fast your oven heats. Not only is this easy, but it tastes good! When family members visit, they always request my "special" chicken. The pan drippings make a great gravy! (This is the first time I've ever shared the recipe.)
Heat oven at 375°. Lightly grease bottom and sides of 10-inch spring-form pan. Mix crust together of graham crackers and margarine. Pat onto bottom of pan and up the sides a little.
In large stock pot, brown onion in margarine. Add carrots, celery, green beans and zucchini. Wait 3 to 5 minutes. Add water and remaining ingredients except for the noodles. Let cook at a very slow boil for 3 hours. Add tiny noodles at the last 20 minutes of cooking. Serve with grated Parmesan cheese.
Rinse meat; place in roasting pan. Surround the meat with the whole, peeled potatoes. Cover the meat with the can of soup and sliced onions. Pour 16 ounces of water around the meat. Lightly sprinkle the entire contents with seasoned salt and pepper. Cover with a lid or foil. Bake at 350° for 2 1/2 to 3 hours. (There should be plenty of juice to make gravy.)
Heat milk and butter (warm not boiling). Sprinkle yeast and sugar in flour. Pour milk and butter in flour and stir. Add eggs and stir. Add flour as you knead, using enough to make a nice soft ball. Let rise until double in size. Shape. Let rise. Bake at 375° until done, about 15 to 20 minutes.
Cook noodles; drain. Mix all ingredients together. Top with potato chips and bake 20 minutes at 425°.
In frying pan, cook sausage and Potatoes O'Brien until sausage and potatoes are done. Beat eggs and add to sausage mixture. Cook until eggs are done, mixing constantly.
Peel and cut eggplant into cubes. Cook in salt water until tender. Line a baking dish with crackers. Put alternate layers of crackers and eggplant. Cover with cream of mushroom soup into which milk or cream is added. Roll cracker crumbs and sprinkle on top. Dot with butter and sprinkle with paprika. Bake until brown.
Cook until thick. Add 1 cup coconut. Use pineapple cake mix and bake according to package directions.
Combine first 6 ingredients. Stir well and freeze until firm. To serve, partially thaw fruit mixture. Place in punch bowl and break into chunks. Add ginger ale; stir until slushy.
Boil for 1 minute and stir in fruit. Stir for 3 minutes. Pour into jars and let it stand for 24 hours, then place in the freezer.
Mix together and pour in unbaked pie shell. Bake at 350° until knife inserted in middle of pie comes out clean.
Boil vegetables and drain when soft. Mash with potato masher. Beat eggs with milk. Add to vegetables. Add crab meat, Old Bay, seasonings and butter. Simmer on low heat. Do not boil.
Brown ground beef, garlic, onions and oregano, then add tomato soup, water and vinegar. In a 9 x 13-inch baking dish, layer lasagne noodles, cottage cheese and Mozzarella cheese. Also use the meat sauce the same way. Bake at 350° for 30 minutes. Let set 15 minutes before serving.
Mix first 4 ingredients in a saucepan; heat through. Put a layer of Doritos in a greased casserole dish; top with chicken mixture and then add a layer of cheese. Repeat layers until gone. Bake at 325° for 30 to 45 minutes.
Be sure all moisture is drained from thawed spinach. Mix together the sour cream, mayonnaise, vegetable soup mix and garlic powder. Chop and add the green pepper, chestnuts and green onions. Add spinach; mix well and refrigerate until serving.
Mix in order given. Grease and flour Bundt pan or 10-inch tube pan. Bake 1 hour at 350°. Remove from pan while hot. With pastry brush, put on Lemon Glaze.
Dissolve yeast in water. Combine with remaining ingredients. Store in an airtight container in the refrigerator. Use as needed. Will remain fresh up to 7 days. Drop by spoonfuls into greased muffin tins. Bake at 425° for 20 minutes or until brown. Yield: 24 rolls.
Saute chicken in white wine. Cut into small pieces. Set aside. Cut tomatoes into small pieces; set aside. In large bowl, mix cooked pasta, cheese and chicken. Add tomatoes and canola oil. Sprinkle with salt, pepper and basil. Chill for approximately 1 hour before serving.
Mix the cake mix according to the directions on the package. Fill paper baking cups 2/3 full. Cream the cheese with the sugar. Beat in egg and salt. Stir in chocolate pieces.
Blend sugar and cream cheese. Add milk and peanut butter. Cream thoroughly. Fold in whipped topping. Pour into crust. Freeze until firm.
Dissolve yeast in warm water. Mix with the 2 tablespoons sugar and baking powder; let stand 20 minutes. Scald the	milk; add margarine, 2/3 cup sugar and salt. Cool, then add the beaten eggs. Combine all ingredients with 9 cups flour. Just stir in; batter will be thin. Cover and refrigerate overnight. Make into	rolls 2 hours before serving. Bake at 425° for 20 minutes.
Bring water to a boil. Wash rice several times and add to boiling water. Cover and simmer for 1 hour without stirring until tender; drain if necessary. Melt 1/2 cup butter. Saute onions and mushrooms in melted butter until lightly browned. Toss lightly with wild rice and American cheese. Rinse hens with water and pat dry. Rub cavity with salt. Fill lightly with wild rice mixture. To close cavity, sew or skewer and lace with cord. Tie legs together. Brush with 1/3 cup melted butter. Roast, uncovered, at 350° for 1 hour or until done. Serves 6.
Combine flour and baking powder in a bowl. Stir to mix. Combine peanut butter, margarine and fructose in a mixing bowl. Beat until creamy. Beat in egg, vanilla and sweetener of your choice. Gradually add the flour mixture. Roll a teaspoon of dough into a ball. Place on ungreased cookie sheets. Flatten with a fork in a crisscross design. Bake at 375° for 10 to 12 minutes. Cool slightly on cookie sheet, then move to cooling rack.