HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, melt chocolate on low heat. Cool. In a bowl, cream together sugar and butter. Add cooled chocolate. Add the eggs, one at a time, beating mixture on high speed for 5 minutes after each addition. Fold in thawed Cool Whip. Pour into pie shell. Top with Cool Whip and slivered or shaved chocolate pieces.
Add peanuts to egg white mixture. Put in jelly roll pan. Stir every 10 minutes in a 325° oven for 30 minutes. Cool on waxed paper. Store in can. These peanuts are great!
Heat oven to 350°. In large bowl, combine cake mix, butter and 1 egg at low speed until crumbly. Press into 9 x 13-inch pan. Spread with pie filling. Combine brown sugar, nuts and cinnamon. Sprinkle over apples.
Finely chop shrimp and set aside. Combine all other ingredients and mix well. Add shrimp to mixture and serve with crackers or vegetables. Makes about 2 1/2 cups.
Blend Crisco and brown sugar. Stir in eggs and buttermilk. Add combined dry ingredients and beat until smooth. Stir in fruit and nuts. Drop from a teaspoon 2 inches apart on a baking sheet which has been rubbed with Crisco. Bake in moderate oven (375°) for about 12 minutes or until lightly browned. Makes 10 dozen 1 1/2-inch cookies.
In a medium saucepan, combine the sauce, olives, pine nuts, capers, anchovies and parsley. Simmer 15 minutes and toss with the cooked pasta. Makes 4 to 6 servings.
Mix ingredients and place in 2 1/2-quart greased casserole. Bake at 350° for 35 to 45 minutes. If desired, add 3 tablespoons sugar.
In Dutch oven, combine chicken, 8 cups water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat. Simmer. Cook and cover until chicken is tender, about 1 hour. Remove chicken. Cool slightly. Remove and discard skin and bones. Cut meat into bite size pieces. With slotted spoon, remove onion and bay leaves; skim fat from broth. Add remaining 6 cups of water, chicken, celery, carrots, bouillon, basil and parsley. Bring to a boil. Reduce heat; simmer covered just until carrots are tender, about 10 minutes. Add noodles. Simmer 10 to 15 minutes stirring occasionally.
In separate pans, cook squash and corn according to package directions. Drain corn; set vegetables aside. In a small skillet, cook onion in butter or margarine until tender, but not brown. Remove from heat. Combine eggs, milk, sugar, salt and pepper. Stir in onion mixture. Add stuffing mix, squash and drained corn, stirring until combined. Turn mixture into a 10 x 6 x 2 baking dish. Bake, uncovered, in a 350° oven for 30 minutes or until knife inserted just off center comes out clean. Let stand 5 minutes before serving. Garnish with bacon curls and parsley, if desired. Makes 6 servings.
Coat a large skillet with cooking spray, add 1 tablespoon of olive oil and place over medium heat. Add chicken and cook until it turns white and begins to brown. Add shrimp; sprinkle on salt and pepper. Cook, stirring frequently, until chicken is lightly brown and shrimp is pink. Using a slotted spoon, remove chicken and shrimp; set aside.
Line a 9-inch quiche dish with pastry. Prick bottom and sides with a fork. Bake at 300° for 3 to 4 minutes. Cook spinach; drain water. Combine remaining ingredients in a mixing bowl. Pour into pastry shell. Bake at 350° for 30 to 35 minutes or until set.
Cook sugar and corn syrup to a rolling boil. Remove from heat and add peanut butter and vanilla. Stir until peanut butter is melted. Pour over popcorn, stirring to coat. (Two spoons or rubber spatulas work best.)
Preheat oven to 325°. Cream together margarine, oil and sugar. Add eggs, vanilla and sour milk. Beat well. Add zucchini. Mix together all dry ingredients (except chips) in a separate bowl and then add creamed mixture. Mix well. Pour batter into a 9 x 13-inch greased pan. Sprinkle chocolate chips on top. Bake in 325° oven for 40 to 50 minutes.
Melt oleo. Combine all ingredients, except chocolate bits and paraffin, and add to oleo. Mix well by hands. Form into small balls on wax paper to harden in refrigerator.
Cook peaches and sugar together for 20 minutes. Then stir in jello. Put in jars and seal or freeze.
Skin chicken. Cook it in microwave until done. Mix all ingredients together and marinate chicken in mixture for up to 24 hours. Heat chicken on grill, basting often with the mixture.
Knead in flour to roll easily, approximately 5 to 6 cups flour. Use your favorite cookie cutters. Bake at 350° for approximately 8 to 10 minutes. Cookies should be cool before frosting.
Cream butter, shortening and sugar until light and fluffy. Add eggs, which have been beaten until lemon colored. Combine flavorings; add to creamed mixture alternately with milk and flour. Spoon mixture into greased 10-inch tube pan. Bake at 325° for 1 1/2 hours.
Mix together and form loaf. Pour can of tomato soup over top of loaf. Bake 1 hour at 350°.
Cream butter, sugar and vanilla. Beat in eggs. Blend in flour and cocoa. Stir in pecans. Bake in greased 8 x 8 x 2-inch pan at 325° for 30 to 35 minutes.
In wide frying pan, cook bacon over medium heat until crisp. Lift out, drain, crumble and set aside. Discard all but 1/4 cup of drippings. Add onions to drippings, separating onions into rings. Stir in brown sugar, mustard and vinegar; cook over medium heat, stirring occasionally, until juices are reduced by half (about 10 minutes). Drain butter beans, kidney beans and 1 can of pork and beans. Combine with the undrained can of pork and beans in a 3 to 3 1/2-quart casserole dish. Add onion-vinegar mixture and bacon. Stir gently until blended. Bake, covered, in a 350° oven until hot and bubbly (1 1/4 to 1 1/2 hours).
Grind peppers and onions and boil in sugar, salt and vinegar for 20 minutes. Add cut up tomatoes. Cook for 1 to 2 hours. Add spices and cook 5 to 10 minutes. Bottle hot.
Combine fruit and nuts; set aside. Combine dry ingredients; set aside. Cream butter; beat well. Mix part of dry ingredients with fruit; add rest of ingredients to creamed mixture. Stir in fruit. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Place the first 4 ingredients in boiler and boil hard for 3 minutes. Stir in peanut butter and vanilla flavoring. Have ready the oats and nuts; pour into boiling mixture after it has boiled for 3 minutes and stir. Remove from heat immediately and drop onto wax paper by teaspoonful. Let cool. These may seem sticky, but they will dry out. Do not refrigerate.
Mix sugar, water, raisins, shortening, cinnamon, nutmeg, cloves and salt. Boil 10 minutes. Let cool; add flour and soda. Mix well. Bake at 350° for 30 to 45 minutes. Very moist.
Preheat oven to 350 degrees. Mix Pioneer mix, brown sugar, cinnamon, butter, milk and vanilla in a large bowl. Add blueberries. Pour batter into paper lined muffin tins, 2/3 full. Bake for 20 to 25 minutes, or until lightly browned on tops.
Combine first 7 ingredients in a saucepan. Bring to a boil, lower to simmer and cook 10 to 15 minutes. Add 1/2 pound bean sprouts or 1 can, drained. Serve over rice.
Microwave onion and celery in a little water for 4 minutes and drain. Mix all ingredients and add as much mayonnaise as you like. Refrigerate overnight; it will taste better.
Spray loaf pan with Pam. Mix oats and next 4 ingredients. In small bowl, beat honey, milk, oil and egg whites until blended. Stir into flour mixture just until flour is moistened (batter will be lumpy). Fold in apples. Spoon into loaf pan. Bake 65 minutes or until toothpick comes out clean. Cook in pan 10 minutes. Bake in 350° oven. Makes 1 loaf.
Bake in 11 x 7-inch greased and floured pan in 350° oven for 30 to 35 minutes. Frost with your favorite frosting.
Cook and drain macaroni. Finely chop onion; add to cooked macaroni. Peel and cut cucumbers in circle slices and add half to macaroni. Cut and remove insides of tomatoes. Slice and dice, then add to macaroni. Chop celery into thin slices. Add Miracle Whip. Add salt and pepper. Stir all ingredients. Chill and serve. Great for church buffet. Double ingredients for larger parties.
Use a fine blade of the grinder for the first four ingredients. Mix all ingredients. Pack into a greased pan (7 1/2 x 3 3/4 x 2 1/4-inch). Cover with a foil and bake in a preheated 350° oven about 45 minutes. Remove foil and bake 15 minutes longer. Slice and serve hot with a mushroom sauce.
Blend cucumber and onion with cottage cheese and cream cheese. Add salt, pepper, red pepper and Worcestershire sauce.
Bring first 5 ingredients to boil; boil for 5 minutes. Add eggs and yellow peppers. Put in glass jar.
Combine cheese and butter. Slowly beat in liquids. Scrape down sides of bowl often. Beat until well blended. Cover and chill for several hours. Shape cheese into pineapple shape. Flatten top and cover with wax paper or foil. Chill several hours. Allow time for following: mark cheese with toothpicks, forming diamond shapes. Place clove in center of each diamond. Sprinkle with paprika. Place pineapple crown on top, holding in with toothpicks. Sliced olives may be used instead of cloves. Serves 25 or 30.
Melt butter in 9 x 13-inch baking dish. In large bowl, beat eggs, sour cream and milk until well blended. Stir in ham. Arrange cheese on bottom of pan and pour in mixture. Bake 35 minutes or until set, but still moist. Let stand 5 minutes before cutting.
Melt margarine and mix pretzels, pecans and sugar together. Press in a 9 x 13-inch glass pan and bake at 350° for 8 to 10 minutes. Let cool and chill.
Mix and store in airtight container. Will keep for 2 weeks or bake as soon as mixed. Bake at 500° for 8 minutes.
Stir-fry beans, water chestnuts, mushrooms and garlic in oils. Add the remaining ingredients. Cover and cook until beans are tender, about 4 to 5 minutes. Makes 4 servings.
Spray Pam on cookie sheet. Roll out crescent rolls on cookie sheet. Bake in 350 oven for 12 minutes-let cool.
Bake cake as directed. I bake in a sheet cake pan. Cut into 2 parts. Crumble 1/2 of cake in bottom of punch bowl. Prepare 1 package of pudding mix. Pour the 1 prepared pudding mix over the 1/2 of cake. Add 1 can of drained pineapple, 1 can of coconut, 1 package of thawed, drained whole strawberries and 1 Cool Whip. Start over with the other half of cake and add the same amount of ingredients, alternating them. Top with the last container of Cool Whip. Top with nuts and cherries.
Dissolve yeast in a little warm water. Set aside. Add warm water, shortening, sugar, salt and powdered milk together. Let cool. Add yeast to mixture. Add flour and mix together. Grease bottom of pan and dough. Cover and let rise until double. Divide into rolls. Put 4 to 5 slices of pepperoni in each roll. (I use a little Mozzarella cheese.) Then roll up and place on greased pans. Let rise and bake at 350° for 25 minutes.
Blend first 9 ingredients together. Mix well. Shape into 1-inch balls and brown in 1/4 cup shortening. Drain well. Combine jelly and chili sauce in saucepan; heat on low heat. Add drained meatballs to mixture. Simmer 30 minutes. Serve in warmer-type dish.
Cook noodles according to package directions; drain. Brown ground beef in skillet; drain. Mix cooked ground beef, cottage cheese, Mozzarella cheese and torn up bread. Stuff mixture into noodles. Cover noodles with spaghetti sauce and sprinkle with Parmesan cheese. Cover with foil and bake at 350° for 30 minutes.
Peel, core and slice the apples. Combine the water, sugar and lemon rind in a saucepan. Add the apple slices and cook, covered, until soft. Put into a well-buttered pie tin.
Cut thin slice off tops of buns. Hollow out centers, leaving 1/2-inch thick shells. Set aside. Reserve bread crumbs for another use. In skillet, cook beef and drain. Add tomato sauce, soup mix and herbs. Cook, covered, on low 5 minutes. Uncover and cook 5 minutes. In a bowl, combine egg, Ricotta or cottage cheese and 1/2 cup Mozzarella cheese. Spoon 1/2 of Mozzarella cheese into bottom of rolls. Top with remaining Mozzarella cheese. Replace bun tops. Wrap sandwiches individually in foil. Bake in a 400° oven for 20 to 25 minutes or until hot.
Mix dry ingredients. Add egg yolks and cup of milk. Slowly stir into scalded milk and cook until thick. Pour into oven-safe container. If desired top with meringue, made by beating 3 egg whites until stiff; and beating in 3 heaping tablespoons sugar. Put on top and brown in 350° oven.
In skillet, melt butter. Add onion and hamburger and cook until browned. Add soup and milk. Stir well.
Saute celery and onion in butter. Mix all of the ingredients together and put Cheez Whiz on top. Bake at 350° for about 45 minutes.
Mix all ingredients; refrigerate until firm. Roll into a ball on waxed paper and roll into parsley flakes to cover. Refrigerate.
Combine first 3 ingredients. Remove skin from chicken and marinate in sauce mixture for 30 minutes. Bring chicken and sauce to boil on top of stove. Turn heat down and simmer, covered for 45 minutes. Turn several times during cooking. Serve with rice.
In a mixer, combine sugar, cream cheese and milk; add pineapple, pecans and Cool Whip. Fold in gently until mixed well. Refrigerate.
Split wings at each joint and discard tips; pat dry. Mix wings, red pepper and poultry seasonings. Deep fry at 400° for 12 minutes or until completely cooked and crispy; drain. Combine hot sauce and butter. Dip wings in sauce to coat completely. Serve with celery and Blue cheese dip.
Pierce and bake potatoes. Allow potatoes to cool to the touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. Place pulp in a large bowl.
Beat egg white for 5 minutes, then add vanilla, brown sugar and chopped pecans. Mix well. Drop by teaspoonfuls on cookie sheet. Bake 20 minutes at 300°.
Cut chicken into serving pieces and saute the pieces in butter with clove of garlic until the chicken is a golden brown on all sides. Remove and set aside the chicken. To the juices remaining in the pan, add rice and saute until the rice is golden. Add saffron and hot chicken stock and cook over a very low flame until all the liquid is absorbed. The rice will be only partly cooked.
Mix eggs with vinegar. Mix cracker crumbs with mustard and red pepper. Take each 1/3 bacon slice and dip in egg. Then coat with crumbs. Put on cookie sheet. Bake in a 350° oven for 20 minutes or until golden brown. Drain on paper towels. Can be cooked beforehand and reheated or frozen, thawed and reheated.
Brown meat and drain off grease. Chop garlic fine and add all ingredients. Cook slow for 1 hour or until thick.
Brown the sausage; drain, saving 3 tablespoons of fat. Saute the onion, green pepper and celery in reserved drippings. Pour water over soup mix. Combine all ingredients except the almonds. Place in a large baking dish. Bake for 1 hour at 350°. Remove from oven and sprinkle buttered almonds over the top. Return to oven and bake, uncovered, for another 10 to 15 minutes. Serves 6 to 8.
Measure into mixing bowl warm water. Add, stirring to dissolve, dry yeast. Stir in milk, sugar, salt, eggs, shortening and 3 cups flour. Mix with spoon until smooth. Add enough remaining flour to handle easily. Mix with hand. Turn onto lightly floured board. Knead until smooth and elastic (about 5 minutes). Round up in greased bowl, greased side up. Cover with damp cloth. Let rise in warm place until double in bulk. Punch down; let rise again until almost double. Divide dough for desired rolls; shape. Let rise and bake at 350° for 12 to 15 minutes. Amount: 1 large coffee cake or 1 1/2 to 2 dozen rolls.
Brown hamburger meat and onion together. Drain well. Fry tortillas until soft. Roll meat into them. Lay into a shallow baking dish. Melt cheese, soup and milk together until smooth. Add pimentos and chilies. Pour cheese mixture over tortillas and bake at 350° for 30 minutes. Makes very rich and attractive dish for guests.
Mix together the following and spread on cooled bread: cream cheese, dressing and mayonnaise. Chop green peppers, celery, carrots, onion, cauliflower and broccoli. Mix together and place on top of cream cheese. (May also be mixed with cream cheese.) Top with shredded Cheddar cheese. Refrigerate. Cut in squares.
Combine all ingredients and mix well. Drop by teaspoon onto an ungreased cookie sheet. Bake at 350° about 12 minutes, until cookies test done with toothpick. Cool on cookie sheet about 1 minute, then remove to rack to finish cooling.
Peel and devein shrimp. Combine pancake flour with beer; stir until smooth. Dredge shrimp in flour, dip into batter, then dredge in the coconut. Deep-fry a few at a time (if using electric fryer, set at 350°). Cook until golden brown, about 1 1/2 to 2 minutes. Drain on paper towel. Serve as appetizer or main for 2.
Cream together first 7 ingredients add 1 1/2 cups crab meat. Mix well. Refrigerate overnight. This is good on different kinds of crackers.
Peel avocados in chunks and put them in a blender. Add all ingredients except tomatoes. Blend well. Add tomatoes.
Mix flour and sugar. Add melted butter and blend. Beat eggs slightly. Add buttermilk and vanilla. Beat well. Pour into unbaked pie shell and bake 45 minutes at 300°.
Dot hashbrowns with 1 stick butter. Mix mushroom soup, sour cream and onion together. Spread on top of potatoes. Top with cheddar cheese, crushed corn flakes and drizzle with 1 stick of melted butter. Bake at 350 degrees for 90 minutes.
Wash and dry chicken. Heat half the oil in skillet. Brown chicken pieces well on all sides. Remove and keep warm.
Bring sugar, salt, margarine, cocoa and milk to a full, rolling boil; boil 2 minutes in a 3-quart saucepan. Remove from heat. Add peanut butter; stir until melted. Add oats; mix well. Drop by spoonfuls onto waxed paper. Yields 3 dozen.
Mix sausage, ricotta, mozzarella, cream cheese, spinach, hot pepper sauce until well blended. Fill pie crust with sausage mixture. Make decorative cut out pastry - place on top. Bake at 400 degrees 30 to 40 minutes or until brown. Serve warm or room temp. Will make 2 pies.
Mix margarine and flour. Line pan; press down lightly. Bake at 350° for 20 to 30 minutes or until lightly brown. Mix pudding and milk. Beat until thick and spread over cooled crust. Mix cream cheese and Cool Whip. Spread over top. Coconut or sliced bananas may be added to top.
Combine the sweetened condensed milk and the beaten egg yolks. Gradually add the lime juice and mix thoroughly. Fill the prebaked pie shell	or graham cracker shell with the mixture. Bake in a 350° oven for	8 to 10 minutes. Do not allow to brown. Chill the	pie in the refrigerator for at least 2 hours. Whip the cream and then garnish with rosettes of whipped cream.
Heat oven to 400°. Oil baking sheets (lightly). Combine oil, sugar and vanilla in large bowl. Add egg. Beat at medium speed with electric mixer until blended. Stir in flour, salt and baking soda until mixture is smooth. Blend in milk. Drop by teaspoonful onto baking sheets. Flatten cookies with bottom of glass lightly oiled and dipped in granulated sugar. Bake at 400° for 6 to 8 minutes or until browned around edges. Remove to cooling rack. Makes 3 dozen.
Mix all ingredients together. Pour into a graham cracker pie crust and put into refrigerator to chill. Top with pecans.
Mix all ingredients and top with crumbs. Cook at 350° for 1 hour and 30 minutes, also can be microwaved.
Bring to a boil in large, heavy pan. Remove from heat until dissolved: sugar, cream, butter, salt and cream of tarter. Cook, stirring constantly, until boiling. Cover and cook 3 minutes. Uncover and cook over moderate heat. Add almond extract or cinnamon. Beat until mixture starts to harden. Add nuts. Pour onto buttered surface. Permit the candy to cool and harden before cutting into squares.
Cook pasta shells in salted water. Drain. Combine all ingredients except salad dressing in bowl. Mix in enough salad dressing to moisten to desired consistency. Sprinkle with paprika. Chill overnight or for at least 2 hours before serving.
Mix all ingredients together. May be used as a marinade for chicken or beef. Chicken or beef should remain in marinade for at least 3 hours before barbecuing.
Chop candied fruit in small pieces; add to pecans. Set aside. Mix the first 7 items in a large mixing bowl. Mix by hand only and only until all items are wet. It's okay to have lumps. If you mix too much, you'll need a steak knife to cut the cake. Take the fruit and pecans and add the flour; coat the fruit well, then fold into cake mixture. Put mixture in 2 loaf pans and bake at 250° for 3 hours. Place a pan of water under the cakes while baking.
Preheat oven to 250°. Heat margarine in shallow roasting pan in oven until melted. Remove; stir in salt and Worcestershire. Add cereals and nuts. Mix until all pieces are coated. Heat in oven 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool. Can also add some pretzel sticks.
Cut all fruit and slightly drain. Keep about 1 to 2 cups of juice. Blend everything together (fruit, coconut, sour cream and marshmallows). Put in refrigerator for about 3 or 4 hours. Before you are ready to serve, add remaining juice to desired consistency.
Bake about 1 hour or more in 300° oven. Don't need frosting.
Put first 3 ingredients in blender. Blend well. Add chicken livers. Blend 2 minutes. Add remaining ingredients. Blend 2 minutes more. Pour into greased pan. Cover with greased foil. Place in pan of water. Bake at 325° for 3 hours. Remove foil. Cool 4 hours. Serve.
Spray pan with nonstick spray. Melt butter in baking pan. Stir in salt and add pecans. Mix well until nuts are thoroughly coated. Add Worcestershire, pepper, cinnamon, and Tabasco and toss again. Place in 300° oven for 30 minutes. Stir frequently until nuts are brown and crisp. Cool and store in airtight container.
Blend together milk, lemon juice, grated lemon rind or extract and egg yolks. Pour into pie shell. Cover with meringue and bake at 350° for 10 minutes or until brown. Chill before serving.
Cook rice according to package except use chicken broth instead of water. Mix all together and bake in 2-quart casserole at 350° for 25 minutes. Serve with salad and bread. Serves 10 to 12 people.
Sift together the flour, soda and salt. Cream the butter. Gradually add the brown sugar and white sugar, creaming well. Blend in the eggs and vanilla. Beat well. Add dry ingredients gradually. Mix thoroughly. Stir in the butterscotch morsels and walnuts. Mix well. Chill dough 1 hour. Drop by rounded teaspoonful into the finely chopped coconut. Roll to coat. Form into balls. Bake on ungreased cookie sheets. Bake at 375° for 10 minutes until golden at edges. Remove from cookie sheet immediately.
In a large skillet, combine all ingredients, except coconut and pecans. Cook on low heat for 15 to 20 minutes, until mixture thickens, stirring constantly. Add coconut and pecans. Mix completely. Apply to layers of cake and top.
Begin about 3 1/2 hours before serving time. Brown meat in little shortening in Dutch oven. Sprinkle with flour, salt, thyme and pepper. Toss to coat meat. Add onion. In a small bowl, stir water and beef bouillon cubes until dissolved. Pour into pot. Add vegetable flakes, cranberry juice and bay leaf. Cover and cook on low heat until meat is tender. Remove bay leaf. May serve with cooked rice. Serves 5.
Brown meat and drain. In greased muffin tin push biscuits in cavities. Spoon in hamburger seasoned with taco powder and tomato sauce. Top with cheese and bake until cheese melts.
Mix all ingredients together. Turn into greased 9 x 12-inch baking dish or casserole. Bake 1 hour at 350°. Let sit 15 minutes before serving. Serves 6 to 8.
To confectioners sugar, add cocoa, salt and vanilla. Add coffee and mix thoroughly. Add butter and mix well.
Cook onions and zucchini in 1/2 cup margarine for 10 minutes. Beat eggs and mix into cheese. Combine all ingredients. Pour into a deep-dish pie pan where rolls are patted to form crust. Bake at 350° for 30 minutes or until light brown and bubbly.