HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring sugar and syrup to a boil for one minute. Remove from heat, add peanut butter and mix. Press into a large greased cake pan. Melt the chocolate chips and spread over the bars and chill.
Mix together well and roll out thin. Place on ungreased cookie sheet and bake at 325° until golden brown.
Mix together and pour into 9-inch pie shell. Bake at 350° until done.
Soften cream cheese by creaming well. Add chopped beef; mix well. Add onions and salt. Mix well and shape into a ball. Can be rolled in chopped nuts, if desired. Serve with assorted snack crackers. Recipe is doubled.
Cut turkey into 2-inch pieces. Heat butter, oil and garlic in heavy skillet. Brown turkey pieces, a few at a time, over medium to high heat. Remove browned pieces to heavy pot with tight fitting lid. When all pieces are browned, add brandy, if used, to skillet to deglaze. Add wine or broth, stirring up all brownings. Pour over meat in pot. Add parsley and thyme; cover and simmer 10 minutes.
Peel and cut potatoes into cubes. Mix all ingredients and coat potatoes. Melt 1/2 cup butter in baking dish and add coated potatoes. Cover with foil. Bake at 350° for 1/2 hour. Remove foil and turn potatoes. Bake another 1/2 hour. You can add more butter when you turn potatoes if they appear dry.
Mix flour and sugar in large bowl. Bring to boil: oleo, Crisco oil, cocoa and water. Pour over flour and sugar in bowl while hot and stir in eggs, vanilla, cinnamon, soda and buttermilk. Mix and pour into pan, greased and floured (15 1/2 x 10 1/2 x 1-inch). Bake 20 minutes at 400°.
Mix all ingredients well. Pour into a 9-inch unbaked pie shell. Bake in preheated 350° oven for 45 to 50 minutes, or until delicately browned.
Wash greens good and slice up or quarter turnips. Put into boiling water with ham hock for flavor. Bring to boil, cut heat to simmer and cook slowly until tender. Add salt to taste and about 3 pods of hot pepper. Serve with corn bread and I like to add pepper sauce.
Mix all together and bake at 350° for 40 minutes in a 10 x 14-inch pan. Let cool and spread a small jar of marshmallow cream on top of cake.
Drain maraschino cherries well and lay on paper towel.	Mix sugar, condensed milk, butter and vanilla.	Knead thoroughly until like soft dough. Roll fondant around the cherries until a ball (dust palm of hand with powdered sugar). Lightly freeze balls as they dip better into the chocolate bark. Melt chocolate bark in microwave and dip cherries. Lay on buttered plate to cool. This recipe can be doubled.
Cream shortening and sugars. Add eggs and vanilla. Beat well. Sift together flour, salt and soda. Add to creamed mixture. Stir in rolled oats, nuts and chips. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 minutes.
Cut chicken into serving size pieces. Combine all ingredients, except chicken, in a bowl. Dip each piece of chicken in sauce and place in crockpot. Pour remaining sauce over top. Cook on low for 6 - 8 hours or on high for 3 - 4 hours.
Brown bacon, onion and celery. Add chicken stock, salt, white pepper, thyme, potatoes and corn. Simmer 1 hour. In separate pan, melt butter, flour and half and half. Whip smooth and add to soup. Cook 10 minutes to blend.
Combine crumbs, 2 tablespoons Parmesan, oregano, garlic and pepper; roll chicken in mixture. Arrange in 2-quart shallow baking dish (12 x 8 x 2-inch). Bake at 400° for 20 minutes. Turn chicken; bake 20 minutes more.
Combine all ingredients. Chill. Shake vigorously before serving. Makes about 1 cup dressing.
Combine all ingredients; mix well. Shape into ball. Cover and refrigerate overnight to enhance flavor.
Using electric mixer, cream softened butter and sugar. Add chocolate slowly. Then add eggs, one at a time, beating five minutes on high between each egg. Stir in vanilla and pour into a prebaked and cooled pie crust. After an hour, top with Cool Whip or real whipped cream. Chocolate curls or shredded chocolate may be added. Refrigerate overnight to set.
Orange Cocoa: Empty cocoa mix into a large mixing bowl. Blend very well with a whisk. Place mix back into jar. Place 1 1/2 to 2 tablespoons mix into a cup. Add 1 cup boiling water. Stir until mixture is completely dissolved. Top with whipped cream if desired.
Mix all ingredients in a saucepan, just to melt butter. Pour over already browned meatballs. Place dish in oven at 350° for 1 hour. Leftover sauce may be frozen and used again. Great with mashed potatoes!
Cream margarine and cheese. Add flour and red pepper. Mix well and add Rice Krispies. Mix and shape into balls, then press down with a fork. Bake at 325° until golden brown.
Put first 3 ingredients in large bowl and mix with fork. Add shortening and mix with fork until mixture is crumbly. In small bowl beat with fork the water and egg. Combine the two mixtures until all are moistened. Divide dough into 5 portions. Wrap and chill for at least 1/2 hour. Unused portions store well in freezer.
Combine sugar and oil. Add eggs, one at a time. Sift dry ingredients and stir into egg mixture. Stir in apples, nuts and vanilla. Pour into buttered spring-form tube pan. Bake at 350° for 1 hour or until tests done. Remove from pan. Top with brown sugar glaze.
Mix dry ingredients. Add milk and melted oleo, just enough to combine. Bake in greased pans at 400° for 25 minutes. Makes 12 muffins.
Dissolve the yeast in 1/2 cup warm water. Heap the flour in a mound on a board; make a well in the center and pour in the dissolved yeast. Add enough extra water to mixture to make a soft dough. Knead until smooth and elastic. Cover with a towel and let rise in a large bowl until doubled in volume.
Combine all ingredients except crab meat. Mix with electric mixer until blended. Fold in crab. Serve with crackers.
Sauce: In saucepan, stir together milk, flour, salt, pepper and garlic. Cook; stir over medium heat until thickened and bubbly. Stir in onion.
Preheat oven to 400°. Cook 1/2 bag of noodles according to directions. Drain about 4 minutes. Pour noodles into 2-quart casserole dish. Stir in a tablespoon chunk of butter while noodles are still hot, then stir in tuna, cream of chicken soup and milk. Mix well. Crush about 20 to 30 crackers in a Baggie and pour over top of noodles. Put in oven and bake uncovered, about 1/2 hour or until cracker topping is golden brown. Makes about 4 medium servings.
Melt butter. Add juice and salad mix. Place fish on broiler pan. Brush with seasoned butter mixture. Broil 5 minutes. Brush again. Broil 5 more minutes or until fish flakes with a fork.
Mix sugar and eggs. Add chocolate chips, pecans, flour and vanilla. Add margarine. Bake at 350° for 30 minutes. Refrigerate to set.
Chop & saute pepper & onion in butter until tender in a dutch oven. Add flour and cook until golden brown. Add a quart of water bring to a boil. Simmer for an hour until onions and bell peppers disappear. Gravy will be very thin. Add shrimp & cook slowly for about 15-20 minutes until shrimp is done. Serve over rice.
Place pineapple in large saucepan. Add Jell-O; heat until Jell-O dissolves. Remove from heat. Cool slightly. Add remaining ingredients. Blend thoroughly. Pour into mold. Chill until firm.
Spray casserole dish with Pam spray. Layer all ingredients, except chicken, in order given, ending with onion soup. Top with chicken breasts. Cover with foil and cook at 350° for 1 hour or until chicken is tender. (I combine my soup and water before pouring over rice. This is a good, low-fat low cholesterol meal when served with salad and garlic bread.)
Preheat oven to 350°. Microwave or Melt chocolate and margarine on "high" for 2 min. Stir until chocolate is completly melted. Stir in sugar until well blended. Mix in eggs and vanilla. Stir in flour and walnuts. Mix well. Spread in greased 8x8-inch baking pan. Bake 35-38 min. or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan. Cut into squares and serve.
Bake cake mix in four round thin layers or two layers. Mix together 2 cups sour cream, sugar and coconut. Set aside 1 cup of this mixture. Spread the remaining on top and between layers. Gently fold a large container of Cool Whip into the set aside cup of mixture. Spread on top and sides of cake. Sprinkle coconut on top and sides.
Mix in a large stock pot. Add cukes and bring to a boil. Seal in hot jars. (No need to process due to high vinegar content.)
Chop and saute onions and pepper in bacon grease and add to other ingredients. Add 2 cans water. Cook about 45 minutes.
Cut together flour, chopped nuts and margarine. Press into 13 x 9-inch pan. Bake 20 minutes at 350° and cool.
Place potatoes in bottom of pan. Mix chicken soup, sour cream, cheese, onion and 1 stick of butter. Heat and pour over potatoes. Crumble cornflakes over this and drizzle other stick of butter over top. Bake at 350° for about 30 minutes.
Grease two cookie sheets. On a lightly floured bread board, cut dough into four equal sections. Each section will make a bunny. To make each bunny, divide one section in half. Shape one half into a large oval for the bunny's body and place it on a cookie sheet. Divide the other half in half again. Form a round head with one piece and place it above the body on cookie sheet. Divide the other piece in half again. Shape two ears from one half and make arms and legs from the other half. Attach them to the bunny. Place two bunnies on each cookie sheet, spacing them well apart, then brush the bunnies with the egg. Loosely cover them with plastic wrap and let rise in a warm place until double in size. Bake at 350° for 15 to 20 minutes. Let cool.
Line the bottom of a buttered 9 x 13-inch baking pan with slices of bread, buttered side up. Spread the browned sausage evenly over the bread. Sprinkle the cheese over the sausage, then mix the remaining ingredients together and spread over the cheese. Chill overnight. Bake at 350° for 45 minutes. Serve hot.
Poach chicken in salted water until tender. Tear meat into bite size pieces. Beat cream cheese until smooth. Beat in 1/2 cup light cream and onions; add chicken and mix. In blender combine chilies, pepper, tomatillos, garlic, cilantro and chicken stock; blend until smooth. Add the remaining 1 cup cream, egg and salt to taste. Blend. Soften tortillas in hot oil. Place 1/4 cup chicken mixture on each, roll and place in a greased 9 x 13-inch baking dish. Cover with foil. (They may be refrigerated or frozen at this point.) Bake at 350° for 15 minutes or longer if cold, covered. Remove the foil and pour the sauce over enchiladas. Bake 15 minutes longer. Serves 8 to 10.
Cream butter and sugar. Beat in eggs, one at a time. Add vanilla. Mix raisins, nuts and 1/4 cup flour. Sift remaining dry ingredients. Alternately fold in raisins, pecan mixture and dry ingredients into creamed mixture. Spoon into greased and paper lined pan. Bake at 300° for 1 hour and 50 minutes in 10-inch tube pan. Cool and remove from pan.
Brown ground beef and onions; drain. Add all other ingredients. Bring to boil; simmer for 1 1/2 to 2 hours.
Cut onion in small pieces and fry golden brown; remove and fry hamburg. Combine all ingredients and place in a greased casserole. Bake 1 1/2 to 2 hours in a 325° oven.
Grease 12-inch skillet lightly. Add the chops and brown both sides over medium-high heat. Sprinkle with salt and pepper. Add choice of liquid; reduce heat to low and simmer 45 minutes.
Combine flour and dry yeast in a bowl. Mix honey in warm water and gradually add to dry ingredients. Store in earthenware pot at room temperature for 2 days to 1 week.
Trim crust from loaf bread and lay in 9 x 12-inch pan. Brown and drain sausage and sprinkle over bread. Mix eggs, milk, salt and shredded cheese. Pour over bread and sausage. Let set overnight in refrigerator. Bake at 325° for about 1 hour.
Preheat oven to 375°. Grease and flour tubular or angel cake type pan. Combine eggs and sugar in mixing bowl and mix at high speed with electric mixer for 20 minutes. Fold in flour. (Sprinkle small amounts of flour at a time with flour sifter and fold in.) Put batter into greased pan and bake for 50 minutes. When cake is cooled, remove from pan and cut into 3 layers. Set aside.
Slice zucchini, tomatoes and onions. Grate cheese. In a 9 x 13-inch baking dish, make 2 layers of the zucchini, tomatoes, onions and cheese. Cover top with slices of uncooked bacon.
Cook chicken in skillet with margarine until browned on both sides. Stir in soup and milk and let come to boil. Add broccoli. Reduce heat to low. Cover and simmer 10 minutes until tender. Makes 4 servings.
Dissolve yeast in warm water. Melt butter. Add to scalded milk. Add sugar and salt. Let cool to lukewarm. Add eggs, potatoes, yeast mixture and flour. You have added almost enough flour when mixture is hard to stir and you have to turn out on board to knead. These may be stored in refrigerator for future use. Let dough rise to double in bulk. Roll, cut out and place in still warm place. Let rise to double in bulk again. Bake at 400° until brown. These are not as light as some rolls, but have a very good taste.
Cream margarine and cream cheese. Blend in egg and vanilla. Add cake mix 1/3 at a time and mix well. Cover and chill 30 minutes.
Combine together first 5 ingredients, then add remaining ingredients. Beat well with mixer. Remove two 1-cup portions of batter in separate cups. Mix cocoa in one cup and red food coloring in the other. Pour all yellow batter in greased and floured tube pan; add remaining cups of batter, one at a time. Swirl batter gently with a knife. Bake in 325° oven for 1 hour and 20 minutes.
Chop ham into small pieces (best if chopped with a chopper or food processor). Mix all ingredients except parsley in a large bowl until well blended. Divide mixture in half and form into balls. Sprinkle with parsley. Serve with crackers.
Stir boiling water into gelatin; dissolve completely. Combine cold water and ice cubes to make 1 1/4 cups ice and water. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. If mixture is still thin, refrigerate until slightly thickened. Pour thickened gelatin into 4 dessert dishes. Suspend gummy fish in gelatin. Refrigerate until set, about 1 hour.
Mix ingredients together and put into large casserole dish. Bake at 350 degrees for one hour. Sprinkle cheese over top and melt.
Flake the salmon. Cook macaroni according to package directions. Drain. Combine all ingredients; chill. Makes 6 servings.
Put dry yeast in water to dissolve. Put all other ingredients in a large bowl. Add water and mix with hands until it turns to dough. Let rise, then punch down and let rise again. Form into balls and use or freeze.
Preheat oven to 450°. Cut shortening into flour; stir in cheese, mustard and red pepper. Add milk; stir with fork until mix resembles coarse crumbs. Add milk and stir with fork until mixed. Turn dough out onto cloth; knead just until smooth. Roll out. Cut out and place biscuits on ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown.
Combine sugar, flour and soda. Melt butter. Add cocoa and water. Bring to boil. Pour over dry ingredients. Add buttermilk, eggs and vanilla. Bake at 350° for 15 to 20 minutes.
Blend all ingredients together by hand to form a large ball. Pinch off small pieces and roll into small balls. Coat with cinnamon. Allow to dry several hours before covering with plastic wrap.
Drain clams, reserving 1/2 cup liquid. Set aside. In medium skillet, cook onion and garlic in hot oil for about 4 minutes or until onions are tender. Carefully add the reserved clam liquid, wine, basil or oregano and red pepper. Bring the mixture to a boil and boil gently for 4 to 5 minutes. Reduce heat and add clams. Simmer for 2 to 3 minutes. Meanwhile, cook pasta according to package directions; drain. In large bowl, toss pasta and clam mixture until well coated. Serve immediately. Makes 4 servings.
Mix and sift dry ingredients. Combine milk with eggs. Stir egg mixture into dry ingredients, mixing only enough to moisten. Stir in melted margarine, then orange rind and coconut. Turn batter into well-greased muffin pans, filling only 2/3 full. Bake at 425° for 20 minutes.
Heat sugar and water until sugar dissolves. Cool. Combine syrup, fruit juice and ginger ale in a punch bowl. Add ice cubes. Drop sherbet by spoonfuls. Yields 50 servings.
Cream sugar, shortening and eggs. Add flour and blend. Add cherries, extract and nuts if desired. Shape into balls and bake at 350° for 15 to 18 minutes.
Combine first 5 ingredients, mixing well. Spoon mixture into a lightly greased 1 1/2-quart casserole. Cover and refrigerate 8 hours or overnight.
Let cauliflower stand in cold salt water 1 hour. Put into kettle with 3 quarts cold water and 1 tsp. salt; bring to a boil and boil 25 minutes or until done. Be careful to keep head whole. Take out carefully and drain. In sauce pan melt butter; add flour and milk. Cook until it thickens; then add salt. Put cauliflower in shallow baking dish and pour the white sauce over it. Sprinkle cheese over top and a dash of cayenne pepper. Put in oven and brown cheese. Serve at once. Note: Can substitute asparagus for cauliflower. Cost, including gas heat, = $0.1780 in 1917 terms. From Telegram Conservation Cook Book.
In a large bowl cream together the butter and brown sugar until fluffy. Beat in eggs and 2 teaspoons vanilla. Stir together oats, flour and baking soda. Stir into creamed mixture until blended. Set aside.
Combine cider and soy sauce. Bring to a boil over high heat. Reduce heat and simmer 3 minutes. Add butter and garlic. Continue cooking, stirring occasionally until liquid thickens enough to coat the back of a spoon, about 20 minutes. Remove marinade from heat and cool. Pat salmon fillets dry and place skin side down on a rack. Brush salmon with marinade evenly and let stand 20 minutes at room temperature.
Drain 1/2 cup syrup from the can of whole yams. Put yams in circle slices; mix cornstarch with yam syrup, lemon juice and peanut butter. Put a layer of yams on bottom. Pour on half the liquid mixture, then repeat. Cover with pie crust and bake for 20 minutes at 400°. Serve hot.
Butter 1 1/2-quart casserole dish. Cook noodles and drain. In saucepan, heat together soup, milk, onion, Worcestershire sauce and sour cream. Stir well. In casserole, layer 1/2 noodles, 1/2 ham and 1/2 cheese; repeat. Melt butter in skillet and mix in bread crumbs; sprinkle buttered crumbs over top. Bake, uncovered, at 350° until bubbly and top turns brown. Serves 4.
Mix ingredients in a large bowl, one at a time. Add the pecans last. In a buttered tube pan, cook for 45 minutes at 300°.
In saucepan, combine sugar and cornstarch. Stir in water. Heat to boiling, stirring constantly; cook 1 minute. Stir in jello until dissolved. Cool to room temperature until slightly thickened, but not firm. If it sets up, carefully reheat.
Cream together shortening, sugars and eggs. Stir in salt, soda, cloves, cinnamon and allspice. Add flour alternately with milk. Mix well and add raisins, apples and nutmeats. Bake at 400° for approximately 12 minutes. Makes 6 dozen.
Crumble bacon, reserving 1 tablespoon drippings; set aside. Mix cornflake crumbs with drippings. In medium bowl, beat eggs until foamy. Stir in remaining ingredients, except bacon and crumbs. Pour into 8 or 9-inch casserole dish, greased. Sprinkle with bacon and crumbs. Cover and refrigerate overnight.
Preheat oven to 375°. Combine all ingredients. Form into loaf. Bake 45 to 50 minutes. Drain off fat. Top with additional catsup and bake another 5 minutes.
Spray large baking dish with cooking oil. Place rice on bottom, next place chicken on rice. Cover with cream of mushroom soup, water and butter. Bake 1 hour at 400°, covered, with tinfoil. Uncover and sprinkle with cheese. Serve when cheese has melted.
Preheat oven to 350° (325° if using a glass dish). In a medium mixing bowl, combine flour and sugar; cut in butter until mixture resembles coarse meal. Press firmly on bottom of an ungreased 9 x 13-inch baking pan. Bake 15 minutes.
Mix all ingredients together, adding oil last. Pour over boneless, skinless chicken breasts in glass dish and marinate in refrigerator (covered) for several hours. Grill chicken on barbecue grill, basting with marinade occasionally.
Mix asparagus, cream of mushroom soup, milk and half can of onions. Bake at 350° for about 25 to 30 minutes. Top with remaining onions; heat until brown.
Slice Twinkies and place in 9 x 13-inch pan. Top with sliced, fresh strawberries. Place sliced bananas over berries. Mix pudding as directed on package; pour over fruit. Top with Cool Whip.
Brown ground beef in skillet, adding chunks of onion. Add mushrooms and tomato sauce. Season to taste. Simmer gently for 1/2 hour. Serve over cooked spaghetti. Makes 4 generous servings.
On medium-high heat, melt caramels, milk and sugar until caramels are completely melted, stirring constantly. Remove from heat. Dump in chocolate chips and stir until mixture is smooth and creamy. Stir in nuts and pour into buttered pan. When it cools enough, refrigerate until firm enough to cut in pieces.
Spread butter over bread. Sprinkle garlic powder over butter. Place basil over butter and garlic. Add chopped tomatoes, then top with cheese. Broil or bake at 400° until cheese melts.
Brown beef, onion and green chilies; drain well. Add sauce and cheese. Stir until cheese has melted. Add salt and pepper to taste. Serve hot with taco chips. This is pretty warm, so you might want to use just one can of chilies. Good for dips at parties.
Combine buttermilk, shortening and yeast mixture. Add flour and sugar. Stir until flour is moist. Roll, cut and bake at 400° about 12 minutes. Or place batter in greased bowl, cover and store in refrigerator. Take out amount as needed.
Combine first 6 ingredients, blending well. Chill. Spread split muffins with cheese mixture.	Cut each muffin half into quarters. Serve cold or slip under broiler until cheese is bubbly. Yields 4 dozen bites.
Bring the wine, water and spices to boiling. Strain. Discard spices. Beat egg yolks with sugar until thick. Slowly add the hot wine mixture, beating constantly until a thick foam forms at the top. Be careful not to curdle the yolks by pouring hot wine too fast. Serve in cups with wafers. Makes 8 to 10 servings.
Combine pecans, cherries, pineapple, dates and raisins with 1/4 cup flour. Mix to coat. Set aside. Mix margarine, sugar, eggs, milk, flour, soda, grape juice, cloves, cinnamon and vanilla. Mix together, Add fruit mixture Drop by teaspoonful into ungreased cookie sheet. Bake at 300° for 20 minutes.
Cream shortening and sugar. Add eggs and food coloring. Sift together flour, salt and cocoa. Add alternately with buttermilk after each addition. On medium speed, add vanilla. Mix baking soda and vinegar and add to batter without beating; mix by hand. Bake at 350° for 30 minutes. Makes 2 (9-inch) layers. Frost with whipped cream frosting.
Mix together to a flowing consistency. Using an 8-inch frypan lightly oiled, pour in 3 ounces and fry both sides to golden brown.
Marinate chicken in soy sauce. Cook in microwave. Cool and cut into bite-size pieces. In a large bowl, break apart noodles; set aside flavor packet. Place sesame seeds and almonds on cookie sheet; toast in 350° oven for 5 minutes. Let cool, then add to noodles. Add cabbage, onions and broccoli; toss. In small bowl, combine flavor packet, oil, vinegar, sugar, salt and pepper. Mix and pour over noodles. Add chicken and mix. Marinate overnight or several hours.
Mix in order given and shape in a small roll. Wrap in wax paper and put in icebox overnight until firm. Cut in small slices and bake in oven at 350° for about 10 minutes.
Cook macaroni according to package directions; drain. Meanwhile, brown sausage in skillet; drain well and set aside. Melt butter or margarine in large pan. Add carrots and celery; cook about 10 minutes, or until almost tender, but not brown. Blend together flour, onion, mustard and salt. Stir into vegetable mixture to form a smooth paste. Gradually add milk. Cook, stirring constantly, until thickened. Mix with macaroni and browned sausage until well blended. Portion into 2 lightly buttered 20 x 12 x 2-inch pans. Sprinkle tops with potato chips. Bake at 350° for 30 minutes or until hot and bubbly. Makes 48 servings.