HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dot shell with Kahlua and set aside. Slightly beat egg yolks in top of a double boiler. Add 1/2 cup sugar. Place over simmering water. Cook and stir until sugar is dissolved. Melt chocolate with 1/4 cup water in a small saucepan. Stir melted chocolate mixture into egg yolks. Cook and stir until mixture begins to thicken. Soften gelatin in 1/4 cup cold water. Add to thickened chocolate mixture. Stir well and remove from heat. Add Kahlua. Place pan with mixture in a bowl of ice water to cool. In small bowl, beat cream with 2 tablespoons sugar until stiff. In another small bowl, beat egg whites until stiff. When chocolate mixture begins to thicken, fold in half of the whipped cream, then fold in stiffly beaten egg whites. Refrigerate remaining whipped cream. Turn chocolate mixture into pie shell, chill. Top pie with remaining whipped cream and almonds. Makes one 9 inch pie.
Heat oven to 325°. Toss rice and spinach together. Add eggs, milk, Worcestershire sauce, salt and onion. Pour into 2-quart baking dish. Sprinkle butter and cheese over rice. Bake 30 to 40 minutes.
Drain green beans. Mix all ingredients together in casserole dish and bake at 350° for about 20 to 30 minutes until bacon pieces are done.
In Dutch oven, cook beef, sausage, onion and garlic. Drain. Add next 7 ingredients. Simmer 30 minutes. Prepare spaghetti as package directs. Drain. Serve sauce over hot spaghetti. Pass the Parmesan cheese. Serves 6 to 8.
Place all ingredients, except walnuts, in a large bowl. Microwave at Medium (50% power) until chocolate chips are melted (about 3 to 5 minutes), stirring once or twice during cooking. Stir in nuts. Pour into well-greased (8 x 8-inch) square baking dish. Refrigerate until set (overnight if possible).
Brown the butter; add flour, then milk. Stir and cook until smooth. Add cheese and mushroom soup and stir until melted. Pour over beans. Heat.
On a breadboard, pound flour into both sides of steak; cut into serving pieces until flour is absorbed. Preheat frypan to 360°. Add fat and onions; saute until golden in color, about 3 minutes. Remove from fat. Change frypan setting to 400° and add a tablespoon of fat. Then brown steak on both sides, about 10 to 20 minutes. Sprinkle browned meat with salt and pepper; add the sauteed onions, garlic, celery, tomatoes and pepper slices. Cover and set frypan at 220°. Simmer until the meat is tender, about 1 1/2 hours. Sprinkle with parsley when serving.
Combine cheese, dates and 1/2 cup pecans. Cover and chill 30 minutes. Shape into a ball and roll in remaining pecans. Serve with apple wedges or gingersnaps. Makes 2 cups.
Separate eggs. Beat egg whites until stiff. Add 6 tablespoons of sugar gradually. Put in refrigerator. Cream butter and add remainder of sugar. Beat at low speed. Add 2 egg yolks at a time. Add milk and flour alternately. Add flavoring and fold in egg whites. Pour into greased steeple pan. Bake 1 3/4 hours in a 300° oven.
Soften bread in water. Add beef, onion, egg, salt and pepper and mix thoroughly. Form into patties. Brown on both sides in butter in heavy skillet. Mix remaining ingredients. Pour over meat. Cook, covered, on low heat for 30 to 40 minutes.
Wash chicken. Push garlic and rosemary under skin and in cavity. Cook in Brown N Bag 1 1/4 to 1 1/2 hours at 375°.
Cook until cheese is melted. Keep on warmer and serve with Doritos or other chips.
Cut up chicken and put in casserole. Combine soup and broth and pour over chicken.
Stir whipping cream and sugar together well. Cook 7 minutes. Stir well, then cook 7 more minutes. Remove and add butter and pecans. Stir in 1 teaspoon vanilla (optional), then drop on wax paper.
Mix all ingredients together. Put in loaf pan and bake 1 hour at 350°.
Cream shortening, butter, sugar and eggs. Add remaining ingredients and mix well. Pour into a loaf pan, greased and lightly floured. Bake at 350° for 1 hour.
Place chicken breast in shallow baking dish. Combine soup and milk. Pour over chicken. Sprinkle stuffing mix evenly over milk and soup mixture. Drizzle melted oleo over stuffing. Bake, covered, for 30 minutes at 350°. Remove cover and continue baking for 20 minutes or until golden brown and bubbly.
Mix the first 4 ingredients. Peel off a strip around top of apples. Place apples in 10 x 6 x 2-inch baking dish; fill centers with nut mixture. Microcook, covered, until tender, 5 to 6 minutes; give dish a half turn twice. Let stand 15 minutes before serving. Serves 4.
Fry hamburger and onion together until hamburger is brown and crumbly. Drain off excess fat. Mix all ingredients in casserole dish. Bake 1 to 1 1/2 hours until carrots are tender at 350°.
Mix wafers, powdered sugar and orange juice and roll in small balls. Then roll these in the coconut.
Mix sugar, flour, oats, cinnamon, salt and raisins. Add eggs and mix well. Add margarine. Mix soda and vinegar together and add to mixture. This dough will be stiff, but mix well. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 12 to 15 minutes, depending on how crisp or soft you like them.
Cut squash in half lengthwise and discard seeds. Slice into 1/2-inch slices crosswise and remove peel. Place in a 9 x 13-inch pan. Sprinkle with sugar. Heat orange juice in microwave dish. Dissolve candy in the orange juice. Pour over squash. Sprinkle with salt. Cover with foil and bake at 375° for 30 to 35 minutes. Place liquid from baking pan into small saucepan and boil until thick. Pour over squash. Yields 4 servings. Has 150 calories, fat free.
Fold in fruit and nuts with mixture. Freeze in Pyrex dish. Cut into squares. Fills a 7 x 11-inch dish.
Preheat the oven to 350 degrees. Grease and flour a Bundt pan or tube pan. In large bowl, cream together the butter, shortening, and sugar. Add the eggs, one at a time, beating well after each addition. In another bowl, combine the flour, baking soda, salt, and cocoa. Stir to mix. Add the flour mixture to the creamed mixture alternately with the buttermilk. Add vanilla and mix well. Stir in walnuts. Pour the batter into the prepared pan. Bake for about 1 hour 10 minutes or until a toothpick comes out clean when inserted into center of cake. After the cake has cooled slightly in the pan, turn it out onto a cake plate.
Mix all ingredients together and put in a 9 x 13-inch pan. Top with mixture of 1/4 cup sugar and 1 teaspoon cinnamon. Bake at 350° for 30 to 40 minutes.
Thoroughly cream shortening, sugar and vanilla. Add eggs and beat thoroughly. Stir in peanut butter. Sift dry ingredients. Stir into creamed mixture. Form into tiny balls. Place on ungreased cookie sheet. Press with back of fork to make crisscross. Dough may also be rolled and cut, if desired. Bake in moderated oven at 350° for 10 minutes. Makes 8 dozen.
Brown and drain ground beef, sausage and onion on low heat; add other ingredients. Cook in a large pot. Serve with nacho chips. Keep warm in crock-pot.
Mix sugar, oil, eggs and vanilla. Mix together flour, baking powder and salt. Mix dry ingredients into wet ingredients. Spread 1/2 batter into bottom of 9 x 13 greased baking pan. Spoon pie filling over batter. Drizzle remaining batter over pie filling. Before baking, sprinkle with 2 tablespoons white sugar and 1 teaspoon cinnamon, mixed together. Bake at 350° for 30 minutes.
Mix cream cheese, onion and Tabasco sauce. Spread on ham slices. Roll ham slices and refrigerate overnight. Slice in one-inch pinwheels after chilled thoroughly. Garnish with fresh parsley and serve.
Cook meat and onion until brown; drain fat. Add taco seasoning mix to meat mixture. Add chilies. Cut tortillas into thirds. In a 9 x 13-inch pan, layer salsa, meat, cheese and tortillas in that order. End with layer of tortillas topped with cheese. Cover with foil and bake for 35 minutes at 350°.
Mix all ingredients and roll in powdered sugar. Bake at 300° for 1 hour. Serves 5.
Gather 1 peck dandelion heads. Do not collect from an area sprayed with pesticides or herbicides. Wash to remove bugs. Combine dandelion heads with boiling water in a large container. Let the flower heads steep for 24 hours. Strain the juice. To the juice, add sugar, yeast and fruit. The amount of fruit can vary, depending on the flavor you want. Set it in a warm, dark area to ferment. Do not stir. Keep mixture quiet for about 2 weeks. When the mixture reaches the desired potency, siphon off and filter through cheesecloth. Refrigerate. It's ready!
In a large mixing bowl, combine the flour and sugar. Add potatoes, eggs, corn syrup, nutmeg, salt, butter and evaporated milk. Beat well. Pour into pastry shell. Bake at 350° for 55 to 60 minutes. Yields 8 servings.
Blend softened cheese with capers. Spread on salmon. Roll, jelly-roll fashion. Chill. Cut in 1/2-inch slices. Serve on cocktail picks.
Mix Crisco or oleo, powdered sweetener, milk, almond, vanilla and eggs together and add flour, baking powder and nuts. Make into logs and refrigerate overnight. Slice and bake at 350° until light brown. They do not brown like cookies with sugar. Can also add coconut and substitute unsweetened orange juice for the milk. Keep in refrigerator. (Thirteen calories per cookie.)
Prepare cake batter using first 8 ingredients. Melt 1/3 cup butter and brown sugar in cake pan (10 to 12-inch) or an iron skillet. Put the pineapple in the pan and place a cherry in the center of each pineapple slice if you wish. Then cover with cake batter. Bake at 375° for 35 minutes. Loosen cake from sides of pan and invert on large plate. Serve warm or cold, plain or with whipped cream.
In large heavy pot, brown turkey; pour off any excess fat. Add onion, green pepper and garlic; cook 2 minutes, stirring occasionally. Add beans, water, tomatoes, tomato paste, chili powder, oregano, cumin and red pepper; cover. Simmer for 1 1/2 hours, stirring occasionally. Serve hot with crackers.
Brown beef and onion in skillet; drain off fat. Add soup, beans, green chilies, chili powder, salt and pepper; simmer for 30 minutes. Serve over rice or with crackers.
Place about 5 or 6 peppers in bottom of pot. Put roast on top. Pour remaining peppers and the juice on top.	Cook on low all day while you are at work. You could also put on before bed and allow to cook all night. Refrigerate in the morning.
Brown the steak. Mix the remaining ingredients and put on top of the steak. Bake.
Mix all ingredients bake at 350° for 30-35 minutes in a 13 x 9-inch pan.
Roll chicken in a mixture of flour, salt, pepper and garlic powder. Brown in oil. Place chicken in a 13 x 9-inch baking dish; sprinkle with Parmesan and then Mozzarella. Pour spaghetti sauce over chicken. Bake, uncovered, at 350° for 45 minutes. Serve with spaghetti or vermicelli. Serves 6 to 8.
Dip into boiling water the peaches. Plunge peaches into cold water. Slip off skins. Cut in half. Discard pits. Press peaches through sieve or food mill into mixing bowl. Stir in 1 tablespoon lemon juice and the sugar. Let stand for 15 to 20 minutes. Combine the heavy cream, vanilla, almond extract and salt. Stir into peach mixture. Fill freezer container 2/3 full of mixture. Cover tightly. Set in freezer tub and freeze until firm.
Mix all ingredients together. Bake at 350° for 35 to 40 minutes. Cool in pans 10 minutes. Finish cooling before adding icing.
Place beaten egg in top of double boiler and add sugar, flour and salt. Mix well. Add butter and pineapple juice. Cook over water until smooth and thickened. Cool, then add Dream Whip or whipping cream.
Peel eggplant and cook in boiling water 7 to 10 minutes. Drain and season with dash of onion powder and dill. Mix remaining ingredients with 1/3 cup cracker crumbs and combine with eggplant. Put in 2-quart greased casserole. Sprinkle remaining cracker crumbs on top and dot with butter and dash of paprika. Bake at 350° for 30 minutes or until bubbly. Serves 4 to 6.
Mix cornstarch and lemon juice in pan. Separate 3 yolks from egg whites, set the whites aside. Add egg yolks to lemon mixture and stir, then add boiling water and cook until thick. Pour into pie shell. Beat egg whites and sugar until stiff peaks form for topping. Spread onto pie and bake at 325° for 15 minutes or until topping is golden brown.
Melt margarine in an 8-inch dish in a preheated 375° oven. Combine sugar, flour and milk. Stir into melted margarine. Top with cherries and mix thoroughly. Bake at 375° for 30 minutes.
Combine all ingredients; cover and chill at least 2 hours. Serve with vegetables, fish, chicken or tortilla chips. Yield: 2 cups.
Brown sausage and drain. Cook onion and celery in oleo until tender. Mix remaining ingredients together; dump in sausage, onion, oleo and celery. Stuff a 14 to 20 pound bird or dressing may be baked in pan for 35 to 40 minutes at 350°. Feeds a hungry family!!
Mix cake mix, melted butter and 1 egg. Pour and press into lightly greased cake pan. Mix pumpkin, 2 eggs, sugar, salt, cinnamon, ginger, cloves and milk. Pour over crust mix. Mix remaining ingredients until crumbly; sprinkle over pumpkin mixture. Bake at 350° for 1 hour. Cool and serve with whipped topping.
Mix together ground beef, Spatini, cold water and bread crumbs. Shape into meatballs. Place on cookie sheet. Bake in oven for 25 minutes at 350°.
Mix milk, sugar, salt and shortening. Cool to lukewarm. Add eggs and yeast mixture. Stir in flour. Refrigerate overnight. Roll out dough. Cut or shape as desired. Let rise at least an hour. Bake 8 to 10 minutes at 350°.
Mix ground beef, bread crumbs, egg and poultry seasoning. Shape into about 2 dozen 1 1/2-inch balls. Brown balls slowly in a lightly oiled skillet over medium-high heat. Pour off excess fat.
Sift together flour, baking powder, soda and salt. Blend butter and sugar; add eggs. Beat well. Stir in milk and vanilla. Add sifted dry ingredients together with nuts, dates and cut cherries. Mix well. Crush corn flakes into fine crumbs. Shape dough into balls using 1 level tablespoon dough each. Roll balls into crumbs. Place on greased cookie sheet. Top each with 1/4 cherry. Bake at 375° for about 12 minutes or until lightly brown. Yield: 6 dozen 2-inch diameter cookies.
Cream the butter and sugar. Stir in egg. Sift together the flour, soda, salt, cinnamon, cloves and nutmeg. Add to creamed mixture alternately with applesauce. Add oats and blend well. Stir in raisins and nuts. Drop by teaspoons onto well-greased cookie sheet. Bake at 375° for 15 minutes.
Cook celery in boiling water for 5 minutes; drain. Drain water chestnuts; reserve liquid. Slice water chestnuts. Drain mushrooms and reserve liquid. Mix celery, water chestnuts, almonds and mushrooms. Melt butter in saucepan. Add flour and stir until smooth. Add reserved liquids, milk and broth; cook, stirring until thickened. Stir in celery mixture; pour into casserole. Top with crumbs; sprinkle with cheese. Bake in preheated 375° oven until bubbly and brown.
Cream margarine and sugar; add soda and vinegar, then vanilla and flour. Drop by teaspoon on ungreased cookie sheet and bake for about 15 minutes at 300°.
Place tomatoes with juice in bowl, mash tomatoes to desired consistency. Place jalapenos, onion and garlic in food processor and chop. In skillet, over low heat, place vinegar, oil and jalapeno mixture until warm to touch (do not boil). Sprinkle with salt several times. Add tomatoes, stir well. Place in jars and refrigerate.
Dice each vegetable into extremely small pieces. Add oil, then squeeze in the juice of 1 to 2 lemons depending on your taste. Add the salt, then add lemon, oil and salt based on how much salad you need. The salad should be tart and refreshing.
In 2-quart casserole, mix all the ingredients. Microwave on High for 11 to 13 minutes. Rotate dish 1/2 turn; cook 5 minutes.
Combine jello, pecans and coconut. Stir in milk and vanilla. Chill 1 hour. Shape into strawberries. Roll in red sugar. If you wish, tint sliced almonds with green food coloring and insert in tops of berries to form leaves. Makes 1 pound, 3 ounces. Very pretty to use among Christmas goodies.
In a medium-size bowl, put 1/2 cup of coconut, then add 4 tablespoons sugar and 3/4 cup of warm milk. Stir well until mixed. Poke cake all over with fork and then pour the milk mixture all over cake, then allow to cool and frost with frosting made from Cool Whip, sour cream, 1/4 cup of confectioners sugar and 1/2 cup of coconut. Then top with remaining coconut. Chill until time to serve. Cake needs at least 3 hours to saturate, but overnight in fridge is best.
Brown hamburger and drain grease. Peel, cut and boil potatoes. Mash potatoes. Add butter and milk; set aside. Drain green beans. Combine tomato soup, green beans and browned hamburger in a greased baking dish. Layer mashed potatoes on top of hamburger mixture. Spread evenly. Bake, uncovered, at 350° for 15 to 20 minutes. Let set 5 minutes and serve.
In large bowl, combine all ingredients. Store in airtight container. Makes 2 1/2 cups mix (12 to 14 servings).
Mix all ingredients together with mixer. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes.
Heat apple juice and cornstarch in saucepan until thickened. Remove from heat. Stir in butter and cinnamon. Pour over apples in large bowl and mix carefully. Pour into pie crust and cover with second pie crust. Bake in oven at 375° for 45 minutes.
Combine spinach or broccoli, cheese spread, bread crumbs and bacon in a 1 1/2-quart saucepan. Cook over low heat, stirring occasionally, until cheese is melted. Unroll dough and separate into 16 triangles. Cut each triangle in half lengthwise so you'll have 32 triangles. Spread each triangle with about 1 teaspoon of mixture. Roll up, starting at wide end. Place on greased cookie sheets. Bake at 375° for 11 to 13 minutes or until golden brown. Makes 32 appetizers.
Whip Crisco, sugar, eggs and vanilla together. Mix flour, soda, cream of tartar and pinch of salt. Combine and drop by spoonful on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Butter casserole dish. Spread ingredients in layers (Chili, cheese, Fritos, onion, tamales, cheese then repeat.)
Cook grits in boiling water for 15 minutes. Mix all ingredients together and place in greased casserole. Bake at 400° for 30 minutes. Delicious with ham.
In medium saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring constantly. Cool. Finely shred enough orange and lemon peel to make 2 tablespoons. Set aside. Squeeze juice from the lemons and 1 1/2 cups orange juice. Add juices and peel to the cooled syrup. If desired, pour over mint sprig, cover and let stand 1 hour. Strain mixture; pour into jars and cover. Refrigerate. To serve, fill glasses or pitcher with ice cubes. Pour equal amounts of fruit syrup and water over ice. Stir to combine. If desired, garnish with lemon slices. Makes 6 cups fruit syrup or 12 (8 ounce) servings of orange-lemonade.
Brown ground beef; drain. Stir in all ingredients. Put in casserole dish. Bake at 350° for 45 to 50 minutes.
Mix and bring to boil. Keep simmering. (Crock-pot is great.)
Mix sugar and cocoa	in microwave-proof bowl. Place stick of butter in center of dry mix. Pour milk over. Do not try to mix!
In a small bowl or jar with a tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; set aside. In a large salad bowl, combine all remaining ingredients. Chill until ready to serve.
Cook ground beef and onion; drain. Add tomato juice, beans and seasoning mix; set aside. Layer casserole dish with chips, chili, cheese, chips, chili, cheese until all ingredients are used. Cook at 350° for 20 minutes or until cheese has melted.
Mix in order given; put in Tupperware dish. Put in freezer. Whenever you want a slush, scrape with ice cream scoop.
Put flour, sugar and salt in large bowl, set aside. Bring to a boil oleo, water, oil and cocoa, pour over flour mixture and stir until well mixed. In a small bowl beat the eggs, buttermilk, soda and vanilla. Stir into mixture and beat well. Pour into greased and floured jelly roll pan (10 x 15-inch) and bake 20 to 25 minutes at 350°.
Brown ground beef in frypan or pot. Remove from heat. Drain excess fat. Add remaining ingredients. Mix well. Simmer for 1/2 hour.
Preheat oven to 375°. Coat 12 (2 3/4 inch) muffin tin cups with vegetable cooking spray; set aside. In small bowl, combine buttermilk, bran and baking soda; set aside. In mixer bowl, cream sugar, prune puree; beat in egg whites and molasses. Stir in buttermilk mixture, flour, apple and salt. Blend thoroughly. Spoon batter into prepared muffin cups, dividing equally. Bake about 20 minutes until pick inserted into center comes out clean. Cool in pan for 15 minutes. Turn onto rack to cool completely.
Cream the cheese and sour cream and spread on a platter. Add the taco seasoning to taste. Chop and spread on the cream cheese mixture: onion, lettuce and tomato. Spread the Cheddar cheese over the top. Use real "nachos" or Tostitos with dip.
Butter a 9 or 10-inch pie dish at least 1 1/2 inches deep. Place peaches in dish. Spread bread evenly over peaches. Mix melted butter, sugar, flour and egg together until well blended. Pour evenly over bread, making sure all bread is covered. Bake in a 350° oven for 30 minutes, or until golden brown.
Add water to apples and cook until done. Add sugar, salt and spices and simmer until jelled. Refrigerate until used.
Heat oven to 350°. Turn off and place pan in oven with peanut butter and Candi-Quick. Mix the next 3 ingredients and drop by teaspoon on wax paper.
About 30 minutes before serving, with sharp knife, score sausages for even cooking. In 12-inch skillet, over medium heat, cook sausages in apple cider until cider evaporates and sausages are browned and heated, turning sausages occasionally.
Mix ingredients. Bake at 350° in oblong pan until cake falls (or about 45 minutes). Cool and cut into squares.
Combine first 6 ingredients in a large bowl. Toss well. Combine lemon juice and remaining ingredients in a jar. Cover tightly and shake vigorously. Pour over lettuce mixture. Toss gently. Yields 4 servings.
Combine first 5 ingredients in saucepan. Bring to boil, stirring constantly. When thickened, add apples. Pour into unbaked pie shell. Dot with butter. Cover with top crust. Cut slits for escape of steam. Bake at 375° for about 50 minutes or until crust is brown and juice bubbles through slits.
Mix flour, butter, powdered sugar and salt. Pat in 8 x 8-inch pan. Bake at 350° for 15 to 20 minutes (don't brown). Beat the eggs, sugar, flour and lemon juice for 3 minutes. Pour over hot crust and bake 20 to 25 minutes more. When cool, sprinkle with powdered sugar. Double the recipe for 9 x 13-inch pan.
Grind first 5 ingredients in blender. Add 1/2 cup salt. Let stand for 2 hours. Drain dry or squeeze out. Add vinegar, sugar, mustard seed and celery seed. Mix well; pack into jars and seal. Makes 10 pints.
Cook 1 cup sugar, cocoa and water for a few minutes, then let cool. In another bowl, mix remaining ingredients together. Pour first mixture into unbaked pie crust, then drop second mix by spoonfuls. Bake at 350° for 35 to 40 minutes.
Place milk, sugar, and butter in iron skillet and cook over medium heat. Stir until mixture turns brown and gets thick and sugary. Add pecans and vanilla flavoring. Pour into well buttered plate. Cut into squares before it is completely cool.
Soften gelatin in juice and cold water. Add the boiling water and stir until gelatin dissolves. Pour into a 9 x 13-inch pan coated with nonstick vegetable spray. Refrigerate until firm. Cut into squares and serve.
Dissolve yeast and 1-1/2 teaspoons sugar in warm water; set aside until bubbly. Beat 2 eggs, 2 tablespoons sugar and salt. Add cream and butter. Beat. Add yeast mixture and slowly blend in flour. Mix well and let stand for 10 minutes. Divide into 5 or 6 parts. Form into balls. Press into greased pans, forming a 1/2 inch ridge around outside of the pan. Let rise 15 minutes. Pour rice, prune, poppy seed, apple, cherry or any cake and pastry filling over the center. Top with Cheese topping. Bake at 350 degrees for 15 to 20 minutes.
Cook the bacon in iron skillet until crisp. Add the onion and peppers. Add the remaining ingredients. Simmer for 45 minutes.
Mix all ingredients, except nuts, together with mixer until smooth. Add nuts. Pour into greased loaf pan. Bake at 350° for 45 minutes, or until done.