HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar, cocoa, butter and milk in a saucepan and bring to a boil. Boil for 3 minutes. Remove from heat and add vanilla, oats and peanut butter. Beat until thickened and spoon onto waxed paper.
Cook chocolate squares, sugar and water in double boiler until chocolate melts. Add egg yolks, which have been beaten lightly, and cook a few minutes longer; let cool. Beat the egg whites until stiff and fold in the whipped cream to the beaten egg whites. Add this mixture to the cooled chocolate mixture.
Blend the first 4 ingredients until smooth. Fold in sour cream. Pour 1/2 batter into greased and sugared Bundt pan. Grease well with oleo and shake sugar like you would when you flour a pan; it will stick on. Sprinkle mixture of cinnamon and sugar on top of batter, then pour remaining batter. Bake 50 to 60 minutes in a 350° oven. Let cool 15 minutes or so before removing from pan.
Add liquid mixture to flour mixture. Mix until moist. Separate into 4 or 5 balls; freeze. Thaw when needed.
Sprinkle inside pepper with salt. Brown meat and onion. Add corn, tomato, Worcestershire and salt. Simmer for 5 minutes. Add cheese. Stir until melted. Stuff peppers and stand in bowl. Combine crumbs and melted butter. Sprinkle over top. Bake, uncovered, for 40 minutes at 350°.
Melt together caramels and milk. Set aside. Prepare cake batter and pour 1/2 in baking pan. Bake 14 minutes at 350°. Pour caramel mixture over cake. Sprinkle with nuts and chocolate chips. Add the other 1/2 of batter and bake at 350° until cake is done.
Dissolve Jell-O in boiling water. Add marshmallows; let melt in water. Add cold water, pineapple and nuts. Must let jell completely.
Mix peach syrup, brown sugar, and spices in a saucepan and bring to boil. Add peaches and cool. Refrigerate for 24 hours, serve cold. Yields 1 quart.
Mix together the beans, taco seasoning and ground beef. Spread in a 9 x 9-inch pan. Top with the sour cream and cheese. Bake until bubbly.
Simmer for one hour; do not let mixture get brown. Add more butter if necessary. Cook 1 package of twist noodles; drain. Mix with sauerkraut mixture and add 1/2 stick of butter. Bake at 300° for 15 minutes.
Line a 13 x 9-inch pan with foil. Grease bottom and sides of foil-lined pan. Place graham crackers on bottom of pan, cutting crackers to fit.
Beat ingredients with beater until smooth. Drop by spoonfuls into 6-inch round frying pan rubbed with oil. Turn when done on one side (few seconds). Cook other side (few seconds also).
Generously grease and flour a Bundt cake pan. Beat dry cake mix, dry pudding mix and remaining ingredients in large bowl with electric mixer on low speed, 30 seconds, then medium speed 2 minutes. Pour into pan. Bake in preheated oven at 325° for 45 to 55 minutes. Cool 5 minutes. Remove from pan. Cool completely, then dust with powdered sugar.
With mixer, beat slowly until ingredients are mixed, then beat on high speed until all sugar crystals are melted and fluffy. Spread on cool cake.
Cut steak into bite-size pieces and coat in flour. Brown in oil in 10-inch skillet with onion about 15 minutes, stirring occasionally. Open cans of potatoes and pour liquid into measuring cup, adding water to equal 1 1/2 cups. To the potato liquid add ketchup, Worcestershire sauce, beef bouillon, salt, marjoram leaves and pepper. Mix and pour on beef and onion. Add green pepper. Heat to boiling; reduce heat. Cover and simmer 1 1/4 hours. Cut whole potatoes in half and add them and green beans to skillet. Cover and simmer 15 minutes. Serve with bread; rather spicy dish. Serves 4.
Combine first 6 ingredients in a large skillet. Simmer 5 minutes, stirring frequently. Combine cottage cheese, eggs, Parmesan, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and sides of a lightly greased 13 x 9 x 2-inch baking dish, overlapping as necessary. Top with half meat mixture. Bake in preheated 375° oven about 30 minutes or until hot and bubbly. Remove from oven and sprinkle with Cheddar cheese. Let stand 10 minutes. Serves 8.
Saute onions and celery in sausage grease. Drain grease. Process sausage to fine texture. Pour turkey juice into stuffing. Add 3 eggs and stir. Bake at 400° for 1 hour or until browned.
Bring the first 4 ingredients to a boil using a 2-quart saucepan. Boil for 1 minute. Remove from heat and add the peanut butter, oats and vanilla. Drop by teaspoon on wax paper. No baking involved.
Stir together in bowl the first 4 ingredients. Boil to soft ball stage the cream, sugar and syrup and pour over the first mixture.
Mix all ingredients. Serve with strawberries, blueberries, bananas, grapes and all types of melons.
Cut elephant into bite-size pieces. (This should take about 2 months.) Flour pieces; add salt and pepper to taste and enough water to make brown gravy. Cook over a large fire (465°) for 4 weeks. This recipe serves approximately 3,812 people. If more are expected, add the rabbits, however, only if necessary, because most people don't like to find hares in their stew.
Cook cream and sugar together over medium heat. Cook 8 minutes after it reaches a rolling boil. Remove from heat; add marshmallows, peanut butter, butter and vanilla. Beat until it begins to form. Pour into 9 x 13-inch pan that has been slightly buttered. Cut into squares.
Mix cornbread and chopped vegetables well. Mix dressing, mayo and mustard well. Toss into cornbread mixture.
Mix together and blend well. Then add nuts. Pour into 2 loaf pans, greased and floured. Bake at 350° for 1 hour.
Brown hamburger and season to taste; drain off excess fat. Add mixed vegetables and soup; mix well. Pour into ungreased cake pan. Bake at 350° for 30 minutes or until hot. Remove pan from oven and place raw biscuits, spaced apart on top of meat mixture. Return to oven at 400° for 10 minutes or until biscuits are done.
Cream butter, sugar and eggs. Mix coloring and cocoa together. Add to creamed mixture. Add salt to buttermilk and add alternately with flour. Add vanilla and soda. Beat 2 or 3 minutes until well blended. Bake in 3 (8-inch) pans, that have been greased and floured, in a 350° oven for 30 minutes or until toothpick inserted comes out clean.
Cut cheese in small pieces, place in top of double boiler and melt. Add remaining ingredients and mix.
Mix all ingredients except for pork. Pour into shallow container and add tenderloin, turning to coat. Cover and chill 8 hours. Remove pork from marinade. Grill for 35 minutes or until done or bake in oven at 350°. To serve, slice thinly and arrange on platter. Serve with hoisin and sweet and sour sauces.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt. Set aside.
Combine first five ingredients. Beat next four to blend. Stir in squash. Gradually stir in flour mixture, keeping smooth. Stir in nuts. Pour into oiled and floured 12 cup tube pan. Bake at 350° for 55 to 60 minutes.
If using canned biscuits, press into a pan to form crust. Combine ground turkey and onion. Lightly brown. Add water, tomato paste and taco seasoning; cook for 10 minutes. Add salt and pepper. Layer meat mixture with cheese, ending with cheese. Bake at 400° for 15 minutes.
Boil 10 pint jars for 15 minutes. Leave in hot water until ready to use. Wash okra. Leave short stems. Pack in hot jars. Put one pepper and one clove of garlic in each jar. Add 1 teaspoon dill weed. Boil water, vinegar and salt. Pour over okra and seal.
Blot ham slices so cheese will stick. Peel onions and just use centers. Spread layer of cheese on ham. Place onion in and roll up. Chill and slice.
Trim ends of zucchini; do not peel. Cut into 3/8-inch cubes. This should result in about 4 cups. Trim ends of eggplants; do not peel. Cut into 3/8-inch cubes. This should result in about 4 cups.
Mix sugar, butter, ground cardamon and salt together. Add hot milk. Mix and let mixture cool. Dissolve yeast in 1/3 cup warm water. Add dissolved yeast and eggs in cooled mixture. Add flour gradually, working in well with a spoon. Then knead with hands until firm and smooth. Cover with a towel and let rise in a warm place until double in size (about 2 hours).
Bake chicken covered at 425° for 15 minutes; drain. Mix other ingredients and heat them on stove. Pour over chicken and bake 5 minutes.
Heat oven to 425°. Melt margarine in rectangular pan (13 x 9-inch). Mix baking mix, paprika, salt and pepper; coat chicken. Place chicken, skin side down, in pan. Bake, uncovered, for 35 minutes. Turn; bake until done, about 15 minutes longer. Makes 6 servings.
Combine the first 8 ingredients. Simmer for 30 minutes. Refrigerate. Make 32 balls from sherbet; place in freezer on cookie sheet. Strain cider mixture when ready to serve; reheat. Add orange slices. Serve over sherbet in punch cups or clear glasses.
Add boiling water to jello; stir until dissolved and cool to room temperature. Mix in jellied cranberry sauce and sour cream until mixture is smooth. I use a food processor, but you can use a mixer on low speed or a blender in small batches. Pour into mold or pan sprayed with nonstick cooking spray or just into a bowl to chill and set. Unmold onto plate before serving or serve from bowl. Garnish with green grapes and pineapple chunks, if desired.
Preheat oven to 375°. Cream oil, butter, salt and sugar. Add vanilla and eggs. Sift dry ingredients. Add to mixture. Drop by teaspoon onto cookie sheet. Press down with a glass dipped into sugar. Bake about 12 minutes. Makes 8 dozen.
Melt butter; add cream cheese (chop up for easier melting). Add mushroom liquid, salt and pepper. Add mushrooms and stir. Add beans and mix well. Simmer 5 minutes. Pour in greased casserole. Sprinkle onions on top and bake at 350° for 20 to 30 minutes. Serves 6 to 8.
Combine all ingredients and marinate overnight. Serve with pita bread, cut in quarters. Serves 4.
Place potatoes and onions into large pot, adding just enough water to cover. Bring to a boil, reduce heat and simmer until tender. Do not drain. Hand mash half of the potato mixture in the pot. Salt and pepper to taste. While soup is simmering, cook sausage until crisp. Drain well and add to soup. Add half and half and fresh chopped parsley.
Soften cream cheese and butter. Mix cream	cheese, butter, sugar, peanut butter and vanilla in large bowl. Chill for 2 hours, then shape and chill overnight. Next day melt chocolate morsels and paraffin wax in slow cooker or double boiler for best results. Dip eggs in chocolate.
Spread bananas in bottom of pie shell. Sprinkle pineapple over bananas. Mix pudding and milk until thick and spread over pineapple. Chill 30 minutes.
Mix all dry ingredients together. Dredge shrimp or onion rings in flour mixture, then dip in buttermilk and then back into flour mixture. Shake off excess and fry in 350° hot oil until golden brown.
Put first 6 ingredients in a bowl and beat with eggbeater until smooth. Add flour and soda; mix well. Bake on griddle or frypan. When a drop of water dances on griddle it is hot enough for your batter. Place enough batter on griddle for your desired size of pancake.
Cream sugar, butter and eggs until fluffy. Sift together flour, soda and salt; add to creamed mixture. Add buttermilk and beat until blended. Stir in cherries, pecans and vanilla. Pour into greased loaf pan. Bake at 350° for 55 to 60 minutes. Remove from pan and cool.
Remove 1 cup dry cake mix and set aside. Place remainder of cake mix in bowl; add melted oleo and 1 beaten egg. Beat together with fork until all cake mix is absorbed. Press into greased and floured baking pan (9 x 13-inches).
Beat eggs slightly. Add sugar and stir well. Add flavorings, vinegar and melted butter. Makes 12 pies with 1/4 cup to each pie. We like Stilwell tart shells, some like Bama best. This will also make a regular pie. Bake 30 minutes at 350°.
Put nuts through blender and add to bourbon. Soak for 2 hours. Mix sugar, milk, butter, bourbon and nuts. Form into balls. Melt chocolate and paraffin and dip balls into mixture. Put on wax paper. Yield 5 pounds.
Empty Cool Whip into a bowl. Pour pudding mix over this and mix well. Add pineapple and blend, then fold in marshmallows and stir until all are blended. Add nuts. Chill or freeze. Cherries may be used to garnish.
Combine mayonnaise, mustard and caraway seeds. Add corned beef, cheese and sauerkraut. Toss and blend well. Unroll dough; cut in half and roll out. Spoon 1/2 of filling into each dough and roll long ways in jelly roll style. Arrange rolls, seam side down. Bake at 425° for 20 minutes or until brown. Let stand for 10 minutes. Cut into 1-inch slices. Serve with Thousand Island dressing.
Combine sugar, margarine, corn syrup and salt. Bring to a boil in a microwave-safe container that is at least 2-quarts deep. After it is boiling, cook on High 2 more minutes. Remove from microwave and stir in soda. Place corn in paper bag. Pour mixture over corn. Roll shut and shake. Put in microwave on High 1 1/2 minutes. Remove and shake. Put in microwave on High 1 1/2 minutes more; remove and shake. Allow to cool and enjoy.
Grease and flour bottom of 13 x 9-inch pan. Combine 1/2 cup orange juice concentrate with remaining ingredients in large mixer bowl. Blend at lowest speed of mixer 30 seconds. Beat 3 minutes at medium speed. Pour in pan. Bake for 40 to 45 minutes at 350°. Drizzle remaining orange juice concentrate over warm cake; sprinkle with topping.
Mix first 3 ingredients together well and spread in an ungreased 13 x 9 baking dish.
Mix all ingredients. Drop by teaspoon 2 inches apart on ungreased sheet. Bake at 350° for 10 to 12 minutes. Makes 36 to 48 cookies.
Pour melted butter into the bottom of 13 x 9 x 2 pan. Sprinkle crumbs evenly over the melted butter. Sprinkle nuts over the crumbs evenly. Scatter the chocolate chips over the nuts. Sprinkle the coconut over the chips. Pour sweetened condensed milk evenly over all the ingredients. Bake at 350° for 25 minutes or until lightly browned on top. Cool in the pan 15 minutes. Cut into bars. Makes 2 dozen 1 1/2 x 3-inch bars.
In small bowl, mix together applesauce and cereal. In large bowl, mix together margarine, cinnamon, cloves and sugar; beat well. Add eggs. In separate bowl, mix flour, baking soda, salt and baking powder. Mix dry ingredients alternately into batter with applesauce-bran mixture. Add raisins and walnuts, if wanted. Pour batter into greased loaf pan. Bake at 350° for 55 to 60 minutes. Cool on rack. Wrap and store overnight before slicing.
Drain pineapple, reserving 1/2 cup juice. Place pineapple in baking dish. Sprinkle with mixture of flour and sugar. Pour reserved juice over top. Sprinkle with cheese and cracker crumbs. Drizzle with margarine. Bake at 350° for 30 minutes. Serve with ham. Yield: 8 servings.
Simmer or cook on low for 1 hour in open kettle. Put in pint jars. Makes 8 pints.
Choose onions that are uniform in size. Cook in boiling, salted water for about 25 to 30 minutes or until tender, but not soft. Drain and cool.
Brown sausage in a skillet and saute onion and bell pepper. (I saute mine with the sausage.) Drain grease off and mix with soups and rice. Bake in a covered casserole at 325° for 1 1/2 hours. Uncover for last 10 minutes to brown.
Mix first 4 ingredients. Add eggs. Mix cream of tartar and soda. Add to first mixture. Add vanilla. Roll into balls the size of walnuts. This is rather soft dough. Roll in white sugar. Place on a greased cookie sheet. Flatten with bottom of a glass dipped in sugar. Bake at 350° for 10 to 12 minutes. Yield: 60 cookies.
Mix sour cream, oil, pudding, cake mix, and eggs well.	Pour 1/2 of batter into 11 x 13-inch pan. Pour 1/2 of chocolate chips and nuts over this. Pour rest of batter and then rest of nuts. (Two layers of each.) Bake at 350° for 40 to 45 minutes.
Mix first three ingredients. Spread on tortillas. Drain vegetables and blot dry on paper towels. Sprinkle equal amounts of remaining ingredients on top of cream cheese. Roll tortillas tightly. Chill at least 2 hours.
Saute onions and garlic in oil in a large stew pot until slightly brown. Add remaining ingredients, beginning with liquids. Cover and simmer for 1 1/2 hours. If needed, add more liquid. Thicken at end of cooking time, if necessary, or desired, with cornstarch and a small amount of the hot liquid. Serve over cooked rice.
I make many jams and jellies and do not like to use a lot of sugar. I also use wild berries, sometimes some that are unusual enough that there are no recipes, or it is hard to collect a lot. For those reasons, I have developed methods of making jellies without the commerical pectins that require exact amounts of berries and sugar. With these directions I can also invent exciting new kinds of jams such as Blueberry-Banana and Cran-Raspberry (two of my favorites). Some fruits do not require pectin. Some require only a little. Here are some ways to find out how much pectin is already in your fruit:
In a heavy saucepan, combine sugar, cocoa, cornstarch, salt. Gradually add milk. Bring to rolling boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from heat and stir in butter and vanilla. Spoon into individual serving dishes. Chill until ready to serve.
Slice and boil carrots. Layer carrots, onion (sliced) and bell pepper rings in large casserole dish. Heat soup, sugar, oil, vinegar and Worcestershire until sugar dissolves. Pour over carrots-onion and pepper. Serve warm or cold.
Place vanilla ice cream and frozen orange juice concentrate in punch bowl. Add pineapple juice and ginger ale. Stir and serve.
Sift dry ingredients in order and mix thoroughly. Bake in regular layer cake pans which have been buttered, greased and floured. Bake at 350° for 25 minutes.
Preheat oven to 400 degrees. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
Layer casserole dish with the ingredients. Top casserole with cracker crumbs. Bake at 350° for 30 minutes or until bubbly.
Saute onion and meat in butter. Add other ingredients. Simmer, uncovered, for 10 minutes. Stir in sour cream. Serve over rice or noodles.
Drain juice from pineapple, oranges and cherries. Put in a bowl with walnuts and marshmallows. Mix Dream Whip by directions and pour over fruit mix. Refrigerate until needed.
My father-in-law made this in a big black pot outside over a fire. We would split it between 4 families and freeze it. Their church also made it as a fund raiser. It is great on a cold rainy day with hot rolls or cornbread.
Stir ingredients together. Combine and place in a pretty glass bowl and chill for several hours. Delicious and delightful to look at as well.
Brown ground beef with onion, garlic powder, salt and pepper in skillet for 5 to 10 minutes, stirring frequently; drain. Arrange 1/3 of the potato slices in 2-quart baking dish. Layer ground beef mixture and remaining potato slices 1/2 at a time in dish. Dissolve bouillon cube in boiling water. Pour over layers. Dot with margarine. Bake at 425° for 30 minutes. Sprinkle with cheese. Bake for 15 minutes longer. Yield: 6 servings.
Mash potatoes and margarine together. Add eggs, sugar and vanilla. Place in buttered dish.
Make a well in center of flour. Add egg yolks, egg and salt; mix thoroughly. Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll dough, one part at a time, in a very thin rectangle on a well floured board. Loosely fold rectangle and place on a cookie sheet. Dry dough in 350° oven for 5 to 7 minutes. Fold lengthwise and cut into very narrow strips. Boil in chicken, turkey or beef broth for 12 to 15 minutes.
Boil chicken with celery. Place chicken in bottom of casserole dish. Mix soup, sour cream and water and spread over chicken. Layer with crackers; drizzle with butter. Bake at 350° for 30 minutes.
Mix together all ingredients in a large bowl. (Add others, i.e. ham, broccoli, mushrooms), if desired. Put into the shell. Bake at 325° for 35 to 40 minutes. Cool before serving.
Combine cranberries, apples, and sugar. Set aside. Dissolve Jello in hot water and add pineapple juice. Stir into cranberry mixture. Add grapes, nuts and crushed pineapple. Refrigerate until set.
Mix ground meat and oatmeal thoroughly. Add the can of tomato sauce and onion. Last add the egg. Mix well.
Mix ground beef, cornflakes and eggs. In saucepan, mix jelly, barbecue sauce and lemon juice. Heat until it boils. Remove from heat. Form beef mixture into balls and put in crock-pot. Add cooked sauce mixture. Cook on high until done.
Melt margarine and mix with soup. Mix all ingredients except potatoes. Add potatoes and mix again. Bake uncovered in a 9x13 pan at 350 degrees for 1 hour. Can be made ahead and frozen before baked.
Sprinkle flour over cake mix. Add gelatin, oil and melon. Mix thoroughly with electric mixer, adding one egg at a time. Bake in 2 greased 8-inch pans at 325°. Ice when cool.
Boil, peel and devein shrimp; set aside. Cook macaroni according to package directions, omitting salt. Drain. Rinse with cold water. Drain. Add next 6 ingredients. Blend. Combine mayonnaise, salad dressing, lemon juice and seasonings. Add to macaroni mixture. Stir in crabmeat and shrimp. Chill. Yields 7 servings.
Peel potatoes; cut them in slices crosswise, about 1/4-inch apart, cutting within 1/4 or 1/2 of the bottom so that the potato remains whole. Place potatoes in melted butter pan. Sprinkle with salt and drizzle tops with more melted butter. Bake in a 425° oven for 30 minutes. Remove from oven and sprinkle with bread crumbs. Add more melted butter. Cook for another 20 minutes. Sprinkle with grated cheese, if desired.
Combine all ingredients; pour into unbaked pie shell. Bake at 375° for 45 minutes.
Cook and cool macaroni. Mix first five ingredients. Place in 9 x 13-inch pan. Crumble bread. Melt butter and mix with bread; sprinkle on top. Bake at 375° for 20 minutes.
Cut refrigerator biscuits into 4 pieces. Put 1/2 c. of the sugar and 3/4 tsp. of the cinnamon into a plastic bag. Shake a few of the biscuit pieces at a time in the bag. Put coated pieces of biscuits into a bundt cake pan. Melt 1 cube of margarine in a sauce pan. Add remaining sugar and cinnamon. Pour over biscuits and bake at 350 degrees for 35 to 40 minutes.
Pour milk over stuffing cubes; mix in remaining ingredients. Press evenly into loaf dish, 9 x 5 x 3-inches, cover loosely and microwave on High (100%) 10 minutes. Turn loaf dish one half turn. Microwave until meat is set in center, 5 to 6 minutes. Makes 4 to 6 servings.
Preheat oven to 325°. In large mixer bowl, beat eggs at high speed until foamy, about 3 minutes. Beat in sugar, flour and brown sugar until well blended. Beat in softened butter. Stir in nuts and chocolate morsels. Pour into pie shell. Bake for 55 to 60 minutes, or until knife inserted in center comes out clean and top is golden brown. Cool on wire rack. Serve with whipped cream or ice cream, if desired.
Using your favorite gourmet coffee, double the amount of grounds you would use for normal drinking and brew. When coffee is brewed, pour into a gallon container and fill up the rest of the way with milk (2% if you are watching fat grams). Sweeten to taste. Serve cold.
Salt chops and brown. Cover with onion slices. Mix soy sauce, sherry, lemon juice, mushrooms with juice, ginger and garlic powder and pour over chops. Cover and bake at 350° for 45 minutes. Add green pepper, water chestnuts (drained) and sliced lemon and bake additional 15 minutes.
Scrub beets, do not peel. Cut off tops. Cover with water. Boil about 40 minutes or until fork tender; drain. Run cold water over beets to cool; skin and slice. Combine sugar, salt, cornstarch and cinnamon in small saucepan. Stir in vinegar and water. Cook and stir until mixture is clear and bubbling. Stir in butter or margarine. Pour over sliced beets and toss to coat well. Just before serving, sprinkle with cheese. Yields 6 to 8 servings.
Add all ingredients to skillet. Cook for 20 minutes, stirring some to prevent sticking. Add small amounts of water as needed to prevent burning.