HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in double boiler. Add to egg yolks gradually, stirring. Return to double boiler and stir constantly over boiling water until thick. Remove sauce from hot water and add lemon juice and salt, stirring. Cover and again place over hot water. Add onion and celery. Remove from fire and leave over hot water until time to serve. Sauce may be made 30 to 45 minutes before time to serve. Serve over any vegetable desired.
Sprinkle ribs with Grill Mates Montreal Steak Seasoning. Mix all of the ingredients above together. Place ribs in and let sit for 2 hours.
Mix all ingredients well and pour into unbaked pie shell. Bake 30 minutes at 350°.
Beat the sour cream, cream cheese and cinnamon in a medium bowl. Stir in remaining ingredients; chill. Serve with fruit dippers, pound cake or angel food cubes, if desired. Makes 3 1/2 cups. Preparation time: 15 minutes plus refrigerating.
Add all ingredients in blender, beginning with milk and eggs. Cut cream cheese into chunks. Blend on high speed for about 1 minute or until mixture is thick and custard-like. Pour into pie shell. Place pie shell on cookie sheet and bake in moderate oven at 350° for approximately 20 minutes. If center of pie is runny, bake about 5 minutes longer. Remove pie and let cool.
Combine and mix well. Pour over first 4 ingredients and refrigerate overnight. Keeps well. (Yield: 6 to 8 servings.)
Sift the flour with salt, baking soda, baking powder, corn meal and sugar. Beat eggs and add buttermilk and shortening. Add sifted ingredients and beat until smooth. Drop by spoonfuls on hot griddle. When full of bubbles, turn to brown on other side.
Spray crock-pot with nonstick spray. Melt chocolate chips. Mix with the next 7 ingredients. Pour into crock-pot. Heat water and dissolve the sugar. Pour over top of the mixture. Cook on low for 8 to 10 hours. Serve with ice cream or Cool Whip.
Cook pasta according to package directions. While pasta is cooking, lightly grease a large (12 inch) nonstick skillet. Heat over medium-high heat; when hot, add tomatoes and garlic. Cook and stir about 2 minutes, or until tomatoes are slightly soft. Stir in beans, broth and spinach. Cook until spinach just wilts, stirring constantly. Drain pasta well and add to skillet. Stir in cheeses, and season with freshly ground pepper. Toss lightly and serve immediately. Makes 4 servings. 350 calories, 4 g. fat, 465 mg. calcium per serving.
Melt the Velveeta in crock-pot on low. Fry ground beef. Add the onion mix. Stir in taco sauces. Serve with Tostitos.
Preheat oven to 350°. Spread filling in the bottom of a 9-inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and melted butter; sprinkle over pie filling. Bake at 350° for 40 to 50 minutes or until golden brown.
Need to take deviled eggs to a picnic or luncheon? Instead of slicing eggs lengthwise, slice them in half and put back into the egg carton to stuff. The egg cartons easily fit into ice chest, the eggs do not get messy and the carton serves as the serving plate when you get to your destination.
Follow directions on package to prepare cake mix. Pour into a lightly greased and floured 9 x 13-inch pan. Mix together other ingredients and pour over top. Bake at 350° for 45 to 50 minutes.
Place in 13 x 9-inch pan in order. Bake in 350° oven for 40 to 45 minutes.
Slice onion thin. Salt cucumbers as you slice. Add sugar and 1 cup vinegar. Leave salted cukes in container for 2 hours. Rinse with cold water; drain. Heat sugar and vinegar; cool. Pour over cukes. Put into freezer cups and place into freezer.
Rinse chicken; pat dry and place breast side up on a rack in a shallow roasting pan. Brush with oil. Roast, uncovered, in a 375° oven for 1/2 hour. After the first 1/2 hour, place vegetables (potatoes and carrots) around the chicken. Then cook 1/2 hour longer.
Measure flour, salt and sugar into 9-inch pie pan. Mix with fork. Combine oil and milk; pour onto flour mixture. Mix with fork. Press by hand into bottom and sides of pan. Flute the rim. Prick the crust. Bake at 425° for 10 minutes.
Mix water and soda. Let stand for 5 minutes. Add flour, sugar, egg, vanilla, dates, water, brown sugar and butter. Boil all ingredients 10 minutes. Pour into a 9 x 13-inch pan and bake at 400° for 20 to 25 minutes.
Wash and clean the grapes. Take grapes off stem and put in Ziploc bag. Put in freezer. Enjoy as a snack.
Mix ingredients and pour over meat. Cover and refrigerate 1 hour or overnight. Broil meat or barbecue. Great marinade for chicken, too!
Heat oven to 375°. In Dutch oven or large roasting pan, fry bacon	until crisp; set aside. Drain fat from pan. In same pan, cook and stir ground beef, onion and celery until meat is brown and onion is tender.	Dissolve bouillon cubes in boiling water. Stir bouillon and remaining ingredients into meat mixture. Cover and bake	for 1 hour and 15 minutes or until hot and bubbly. Crumble	bacon.	Sprinkle over beans. Makes 12 (1	cup) servings. Recipe can be cut in half for small family.
In heavy saucepan over low heat, melt chips with condensed milk. Remove from heat and add vanilla and nuts. Spread evenly onto aluminum foil lined 8 or 9-inch pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely at room temperature.
Mix lye in water. Be sure to use granite container large enough to leave soap in to harden. Add melted grease. Stir carefully. Let harden. When it is hard, cut it out in cubes. Grate it up and use as washing powder. You'll be surprised how white and clean your clothes are.
Mix all ingredients together. Bake in 13 x 9-inch baking dish. Bake at 325° for 35 to 45 minutes. Do not overbake.
In a six quart bowl, layer half of the lettuce, onion, celery, green pepper, water chestnuts and peas. Combine mayonnaise and sugar; spread half over the salad. Repeat layers. Sprinkle with cheese and bacon if desired. Cover and refrigerate for 12-24 hours. Yields 14-16 servings.
Preheat oven to 300°. Grease a 9-inch cheesecake pan with butter. Line bottom with a buttered wax paper circle and dust the bottom and sides of pan with 3 tablespoons of the Parmesan cheese. Set aside. Saute the onion in the oil over medium heat until soft, about 3 minutes. Remove from heat. Add garlic, dill and salmon. Season with salt, pepper and cayenne and set aside.
1st Layer: Bread (cut off crust); cut into bite size pieces. Place in bottom of a greased casserole dish.
Melt chocolate and butter together in a saucepan. Add sugar, milk and salt. Cook slowly at low heat until thickened; about 15 minutes. Add vanilla.
Grease an 8 x 8 x 2-inch baking dish. Heat oil in a skillet. Brown onion and ground beef. Stir in cheese, seasonings and rice. Set aside.
Brown hamburger; add taco seasoning packet. In another bowl, mix together sour cream and cheeses. Reserve some of shredded cheese for topping. Place cheese mixture in bottom of a large ovenproof casserole dish. Follow with hamburger mixture. Next, add salsa and top with remaining shredded cheese. Bake at 350° for 30 to 45 minutes or until cheese is melted. Serve with tortilla chips.
Mix ingredients together in any order in bowl. Pour into cake pan. Bake for 30 minutes at 350°; do not overbake. When sides first begin to pull away, it's done.
Combine all ingredients in blender container. Switch blender on and off until mixture is well blended. Pile into freezer tray; freeze until firm. Serve in sherbet glasses and top with cherry.
Work all together and press in bottom of a long cake pan. Bake at 350° for 30 minutes. Let cool.
Mix together. Crumble bacon on top. Serve with buttermilk dressing.
Layer chicken in a 9 x 13-inch Pyrex dish. Top with picante sauce and bake at 400° about 20 to 30 minutes. Top with cheese before serving.
Blend all ingredients together; spread on muffins. Cut muffins in quarters. Bake at 350° for about 15 minutes. Broil to crisp the tops.
Optional ingredients: Chopped apples, walnuts, raisins, 1/2 teaspoon cinnamon or top with brown sugar raisins.
Cook chicken. Cool. Remove meat from bones. Cut in good sized pieces. Combine chicken broth, consomme, mushrooms and mushroom soup and heat to boiling. Saute onions, pepper and celery. Sprinkle with paprika; add pimento. Add spaghetti. Cook until tender. Fold in olives and 1 cup cheese. Serve on platter. Sprinkle with rest of cheese. Serves 10 to 12.
Boil 2 cups of the water with 4 tea bags. Simmer and turn off. Mix in bowl hot tea mix, sugar, orange juice, lemonade, whiskey and 5 cups cold water. Freeze for 24 hours. Mix slush, 1/2 and 1/2 with 7-Up.
Fold Cool Whip into lemonade and condensed milk. Pour into crust. Freeze. Thaw for 30 minutes (or less) prior to serving. Store unused pie in freezer.
Mix Bisquick as for pizza dough. Spread in large cake pan or pizza pan. Bake at 325° until done. Put pizza sauce, hamburger, eggs and onions on. Mushrooms and peppers may be added, if desired. Spread undiluted soup on top. Bake another 10 to 15 minutes.
In a bowl, combine the first 4 ingredients, then add margarine and rub with fingers until no lumps. Press half of mixture into bottom of 9-inch square pan. Evenly put rhubarb over crumbs.
Beat together lemon cake mix and eggs until smooth. Fold in the lemon pie filling. Bake according to the box directions.
In large bowl, combine Knox with flavored Jell-O. Add boiling water and stir until gelatine is completely dissolved. Stir in whipping cream. Pour into shallow baking pan. Chill until firm.
Grease casserole dish. Pour rice evenly in casserole. Top with onion soup. Pour water over rice and soup. Brown chops (do not cook), place on top of casserole. Cover with foil and bake at 350° for 45 minutes. Serves 6.
Bake potatoes. Cut top off of potatoes. Take potato out and mix with chives, sour cream, grated cheese, salt, pepper, onion and enough milk to have desired consistency. Put potatoes back in potato peel. Sprinkle with grated cheese on top and bake until hot.
Butter 2-quart casserole. Microwave butter and cheese until melted. Mix until smooth. Add sugar and flour. Mix until smooth. Put apples and juice in dish. Put cheese mixture over top. Bake at 350° for 30 to 40 minutes.
Have buttermilk at room temperature. Sift flour, salt and baking powder. Cut in the shortening until mixture resembles coarse crumbs. Add buttermilk, all at once. Stir until dough follows fork around bowl. Turn out and knead 1/2 minute. Roll 3/8-inch thick. Brush with melted fat or salad oil. Cut out with a biscuit cutter. Bake on ungreased cookie sheet in hot oven at 450°. Keep dough moist. Makes 2 dozen small biscuits.
Dissolve yeast in warm water. Combine dry ingredients; cut in shortening (if using shortening). Combine oil with buttermilk (if using oil). Mix in buttermilk and yeast mixture. Roll out on floured board 1 inch thick; cut. Place in pan; let set 15 minutes. Bake at 450° for 12 to 15 minutes.
Melt butter in pan, then stir in stuffing. Stir rest of ingredients together in bowl. Spread 1/2 stuffing into bottom of pan (9 x 13-inch), then dump in the other mixture. Spread rest of stuffing over top. Cook 30 minutes at 350°. Serve with cranberry sauce, mashed potatoes and broccoli.
Microwave the celery and onion for a couple of minutes. Combine all ingredients. Pour in greased 9 x 13-inch pan. Sprinkle saved chips over top. Bake at 400° for 30 minutes.
Mix rice, sauteed celery, fish, eggs and lemon juice. Fold in mayonnaise and soup and season to taste. Turn into buttered casserole dish. Top with onion rings or mix in as they tend to get too brown. Can add them 5 minutes before finished. Bake at 350° for 20 to 25 minutes. Serves 6.
Mix in glass jar. Shake very thoroughly. This can be doubled and stored in refrigerator. Shake thoroughly before each use.
Mix ingredients together. Bake in a greased pan or Pyrex for 30 minutes at 400°.
Brown ground meat with onion, tomato, broccoli and celery. Drain off fat. Pour in water and cook, covered, for 2 minutes. In another pot, prepare macaroni and cheese. When it's finished, add it to the meat mixture. Stir together and serve.
Brown chops in skillet with oil. Combine next 6 ingredients in bowl. Remove chops and place on broiler pan; top with cheese mixture and broil for several minutes until lightly browned. Heat wine and water in pan drippings. Pour over chops; serve.
Measure all ingredients into a large mixing bowl; beat on medium speed for 30 seconds. Pour into a well-greased loaf pan (9 x 5 x 3-inch). Bake 55 to 65 minutes until toothpick stuck in center of bread comes out clean. Cool.
Stir boiling water into gelatin. Dissolve completely; cool to room temperature, about 30 minutes.
Brown ground beef and onions. Add salt, pepper and oregano to taste. Set aside. Break spaghetti noodles into bite size pieces. Cook according to directions; drain and rinse. Combine ground beef and cooked spaghetti. Add tomato juice. Heat until warm.
In a medium saucepan combine brown sugar, 3/4 cup butter and corn syrup. Cook over medium heat, stirring constantly for 5 min. or until bubbly. Pour syrup evenly into lightly greased 9 x 13 in. baking dish. Place bread slices over syrup. Combine eggs, milk, vanilla and salt. Stir well and pour over bread. Cover and refrigerate at least 8 hours. Preheat oven to 350 degrees. Combine sugar and cinnamon. Sprinkle evenly over soaked bread. Drizzle 1/4 melted butter over top. Bake uncovered 45-50 min. or until golden and bubbly. Yields 10 servings.
Preheat gas oven to 400°. Put butter in a 15 x 10 x 1-inch baking pan and place in oven until melted. Meanwhile, combine crushed stuffing and salt in a plastic or brown paper bag. Dip chicken pieces into egg that has been beaten with water, then shake chicken, a few pieces at a time, in the bag until well coated. Place chicken, skin side down, in melted butter. Do not layer in pan. Bake uncovered in 400° oven 30 minutes. Turn and continue baking for 30 minutes or until tender. Yield: 8 servings.
Beat cream cheese, eggs, the 2/3 cup sugar and almond extract together very thoroughly or until smooth and thick and lemon colored. Pour into greased 9-inch pie plate. Bake in a 350° oven for 25 minutes. Cool 20 minutes. While cheese cake is cooling, beat sour cream, the 3 tablespoons sugar and vanilla together thoroughly. Pour sour cream mixture over top of cheese cake. Return to 350° oven and bake 10 minutes more. Cool before serving. Sprinkle slivered Brazil nuts on top before serving. Yield: 1 (9-inch) cake.
Melt margarine in a 9 x 13-inch pan. Mix flour, sugar and milk. Roll out and cut in strips; any size of rectangles will do. Dip each piece into the melted butter. Bake at 450° for 15 to 20 minutes. Wonderful!
Put all ingredients in a blender. Pour into crust. Chill until firm. Garnish with remainder of strawberries.
Blend butter, sugar and vanilla in bowl. Add eggs; beat well. Combine flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in nuts. Spread in greased 9-inch pan. Bake at 350° for 20 to 25 minutes or until brownie pulls away from pan. Cool; frost with Creamy Brownie Frosting. Cut into squares.
Preheat oven to 350°. Spread peaches in syrup in 13 x 9 x 2-inch baking dish. Sprinkle nutmeg and cinnamon. Sprinkle dry cake mix in even layer over top of peaches. Cut butter in thin slices. Place over cake mix. Bake until golden brown, approximately 35 minutes. (May use apple pie filling in place of peaches.) Serves 12.
Dissolve jello in boiling water. Add all other ingredients and put in mold or Pyrex container. Serves 6 to 8.
In a wooden bowl, put 3 cups of cold boiled potatoes and 4 cups of cold corned beef from which gristle and fat have been removed. Chop until meat and potatoes are fine. Place frying pan on the stove. Melt a piece of real butter about the size of 2 eggs in frying pan. Add a cup of boiling water to butter, then chopped potatoes and corned beef. Stir until hot. Turn heat as low as possible. Tamp down hash in pan; let set on low heat to form a brown crust on the lower side of the hash. With a broad-bladed knife, fold hash like an omelet and serve.
Melt chocolate and butter over boiling water. In mixing bowl, combine confectioners sugar, milk, vanilla and salt. Add chocolate mixture, blending well. Chill 10 minutes. Beat until of spreading consistency. Stir in cherries.
Preheat oven to 325°. Place ingredients in blender; cover and blend 1 minute. Pour into greased 9-inch pie pan. Bake 35 to 40 minutes or until a knife inserted in center comes out clean. Makes its own crust.
Drain all vegetables well. Rinse kidney beans well. Cut onions small, also pepper. Fry diced bacon crisp and drain well. Do not use grease! Mix all well. Top with crisp bacon bits.
Cook ground beef and place in crock-pot. Add tomatoes, onion soup, green beans, basil, kidney beans, water and zucchini. Turn crock-pot on low setting. Cook for 4 or 5 hours. About 10 or 15 minutes before serving, add tortellini to soup. Continue cooking in crock-pot. Serve with grated cheese on top.
In a 9 x 13-inch baking dish, layer the following: chicken breast halves, Swiss cheese slices and soup (undiluted). Mix stuffing mix with melted butter and pour on top. Cook at 350° for 60 to 90 minutes, covered with foil. Enjoy!
Pour peaches with juice into a 9 x 13-inch pan. Sprinkle dry jello over peaches. Cut margarine into small pieces and dot the top of cake mix. Sprinkel water (with a teaspoon) over entire surface carefully. Do not pour. Do not stir. Bake at 400° for 40 to 50 minutes.
Remove crusts from bread and cube. Place bread in 8 x 8 x 2-inch glass baking dish. Combine milk, eggs, grated cheese and seasoning in blender. Pour over bread, making sure it is all moistened. Cover and let stand in refrigerator overnight. Bake for 1 hour at 325°.
Combine all ingredients; mix well. Shape into a ball; garnish with chopped nuts, parsley, etc. Serve with crackers.
Separate beef and place a few slices under each chicken breast which has been wrapped in bacon. Place in a greased pan. Mix undiluted soup with sour cream. Pour over chicken breasts, and refrigerate overnight. Bake at 350° for 1 1/2 hours, covered. Bake an additional 1/2 hour, uncovered. Serve with rice.
Brown meat; add flour, tomatoes and seasonings. Brown hominy and onion in hot fat. Add to meat mixture. Place in greased casserole. Sprinkle with cheese. Bake at 350° for 30 minutes. Yields 6 servings.
Cut meat in 1-inch squares. In large skillet, brown on all sides in hot shortening. Remove from skillet. Add gravy mix and water. Bring to boiling, stirring constantly. Stir in remaining ingredients (except noodles). Cover and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf. Boil noodles as directed. Serve mixture over hot noodles.
Mix together peanut butter, powdered sugar and melted butter; set aside. In a large mixing bowl, combine chocolate pieces, butter slices, Marshmallow Creme and vanilla. Heat granulated sugar and evaporated milk in a saucepan over low heat, stirring constantly, until mixture comes to a boil. Boil for 6 minutes, stirring constantly. Pour over chocolate mixture in bowl and stir until thoroughly blended. Turn half of chocolate mixture into well buttered 8 or 9-inch square pan. Carefully spoon reserved peanut butter mixture over fudge layer, spreading evenly. Turn remaining fudge over peanut butter mixture and carefully spread evenly. Refrigerate until set. Cut into squares and serve or give in individual paper candy cups. Makes 5 dozen pieces of fudge.
Preheat oven to 350°. Grease a 2-quart casserole dish. Drain ripe olives and chop coarsely. Cook noodles according to package directions. Drain well. Return to pan. Add 2 tablespoons butter and mix well. Spoon buttered noodles around edge of casserole.
In heavy skillet, melt butter. On piece of wax paper, combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt and salt. Dip chicken breasts in melted butter, then roll in crumbs to coat. Place, skin side up, in ungreased (I remove skin) baking dish (9-inch square). Bake at 375° for 50 to 60 minutes or until golden brown and tender.
Combine margarine and brown sugar. Add beaten egg. Add flour, vanilla and nuts. Stir well. Pour into ungreased 8-inch square pan. Bake at 350° for about 30 minutes. Brownies will rise, then fall. Cool for 10 minutes. Cut in squares.
Cream sugar, eggs and butter with electric mixer until light in color. Add all remaining ingredients, blend on low speed, scraping down sides of bowl several times. The dough is sticky in appearance. Drop by spoonfuls onto a greased sheet. Bake in preheated oven for approximately 10 minutes. Cookies will have a puffed surface and the edges will be lightly browned when done. Cool slightly on cookie sheet, then remove. Ice while warm for a glazed look or cool for a regular iced look.
Prepare stuffing mix according to package. Combine milk and ground beef. Divide into 5 patties on waxed paper. Pat each to 6 inches wide. Put 1/4 cup stuffing in center of each and draw meat over stuffing. Seal. Place in a 1 1/2-quart casserole dish. Combine remaining ingredients and pour over. Makes 5 servings.
In medium mixing bowl, combine Jell-O, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat alternately into the egg mixture a cup at a time with the vanilla, applesauce and baking soda which have been mixed together. Beat 2 minutes after the last addition. Bake at 350° about 18 to 20 minutes. Cool in pan on wire rack 10 minutes, then remove.
Beat eggs and add sugar, syrup, salt, vanilla and butter. Line 9-inch pie tin with pastry. Pour pecans into crust and add mixture. Bake in a 350° oven for 50 to 60 minutes. Pecans will rise to top to form a crust.
Mix cream cheese and sour cream together with a mixer. Place in 8 x 8 dish. Top with salsa. Sprinkle cheese and green onions on top of salsa. Refrigerate.
Mix first 3 ingredients for pie crust. Divide in half. On ungreased cookie sheet, press into two 3-inch strips the length of the sheet (using the heel of your hand).
Put butter in a 9 x 13-inch pan. Melt in oven. Remove pan and add chopped onions and savory leaves. Add the soup and water. Sprinkle rice over and stir. Salt and pepper chicken and place over rice mixture. Return to oven and bake uncovered in 350° oven for 1 hour and 45 minutes.
Whiz up plum and guava juice in a blender. Strain into a glass and top with lemonade. Decorate with plum slice and serve with ice.
Melt butter in a 13 x 9 x 2-inch pan. Combine flour, 1 cup sugar and milk and mix well. Pour over butter; do not stir. Combine peaches and remaining 1 cup sugar in a saucepan; bring to a boil. Pour over batter; do not stir. Bake at 350° for 30 minutes or until browned. Yields about 10 servings.
Mix first four ingredients. Heat oil till hot enough to fry. Drop cookies into batter. Drop the battered cookies into hot frying oil. Let them get a golden brown. Take our of oil and eat immediately.
Place sugar, water, vanilla bean, orange and lemon peels in a two-quart saucepan and bring to a boil. Cook and stir over medium-high heat for five minutes, or until a syrup consistency is obtained. Remove from the heat; pour into a bowl and refrigerate for at least 10 minutes.
Combine all the ingredients. Stir to dissolve sugar. Pour dressing over the cabbage. (I add a little onion and green pepper.)
Boil sugar, white syrup and peanut butter. After sugar melts, remove from heat. Add cornflakes. Mix well. Press into 13 x 9-inch cake pan. Chill. Cut up into blocks, then serve. A favorite with kids!
Combine sugar, corn syrup and butter. Bring to boiling point, stirring constantly, until butter is melted. Cool for 10 minutes or so. Beat eggs well. Gradually add cooled syrup to beaten eggs. Add pecan meats. Add vanilla. Pour into unbaked pastry shell. Bake in a 350° oven for 40 to 45 minutes.
Whip together first 5 ingredients until smooth. Season to taste with salt and pepper if you wish. Fold in French fried onions. Spread potato mixture over bottom and up sides of a buttered 8 x 12-inch baking dish to form a shell. Bake, uncovered, at 350° for 25 to 30 minutes. Cook and drain broccoli. Arrange hot broccoli spears in potato shell. Sprinkle cheese and remaining onions. Bake, uncovered, 5 minutes longer. Serves 8.
* Measure oatmeal, then run it through a blender to resemble coarse flour.