HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop chocolate coarsely. Combine with oleo or butter and boiling water in a large saucepan. Heat over low heat, stirring constantly, until chocolate is melted. Add sugar and corn syrup. Heat slowly to boiling, lower heat and simmer gently 8 minutes. Watch carefully but do not stir. Test for thickness on ice cube. Add vanilla. Refrigerate leftover sauce in screw top jar. Reheat in warm water (in jar) until soft enough to pour. Makes 2 1/2 cups.
In a skillet over medium-high heat, cook the beef until browned, stirring to separate meat. Spoon off fat. Stir in soup, water, Worcestershire sauce and pepper. Heat through, stirring occasionally. Serve on buns. Makes 6 servings.
Mix all the ingredients in a large pot. Boil it on the stove until the mixture becomes thick and the egg yolks have evaporated and there is no lumps. Let this mixture cool for approximately 30 minutes. Put mixture into a ice cream maker until it freezes.
Cook ground beef and then drain. Pour ground beef in pan (8 x 10-inch). Stir tomato soup in with the ground beef. Pour green beans (drained) and then mashed potatoes until it covers the ground beef. Pour shredded cheese over it. Heat oven to 350° until cheese melts.
Mix baking soda, cinnamon, nutmeg, cloves and olive spice in small bowl; set aside. Mix remaining ingredients in large bowl; pour in baking dish. Sprinkle cinnamon, baking soda, nutmeg, cloves and olive spice over top of cake. Bake at 350° until golden brown.
Peel and mash avocado in bowl with lemon juice and salt. Combine sour cream and mayonnaise with taco seasoning in another bowl. (I use 1/2 of the package of taco seasoning in the sour cream mixture and 1/2 in the refried beans.)
Blend together. Cut like pie dough. Press 1/2 on bottom of lightly greased pan (cookie sheet). Bake at 375° for 10 minutes (on bottom rack).
Melt butter in a large skillet. Add onion and saute until soft. Add cabbage to skillet. Cook for 5 minutes. Stir in caraway seed, salt and pepper.
Combine the first five ingredients. Place chops in a glass baking dish and pour marinade over. Cover and refrigerate 3 to 6 hours or overnight. To cook, remove chops from marinade and grill or broil 4-inches from the heat to desired doneness. Brush occasionally with the marinade. Serves 6.
Heat oven to 450 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, cinnamon and baking soda. Using pastry blender or fork, cut in shortening until mixture resembles course crumbs; stir in raisins. Stirring with fork, add buttermilk until mixture leaves sides of bowl and soft dough forms. Turn dough onto floured surface and knead lightly until no longer sticky. Roll out 1/2 inch thick and cut with floured 2 1/2 inch cutter. Place on ungreased cookie sheet with sides touching. Bake at 450 degrees for 10 to 15 minutes or until light golden brown. Cool 5 minutes on wire rack and frost. Serve immediately.
Prepare Rice-A-Roni mix as package directs. Remove sausage from casing and crumble. In 12-inch skillet, brown sausage and onion; drain, reserving 1 tablespoon drippings in skillet. Set aside. Add zucchini and garlic; saute over medium-high heat 1 minute. Cover, continue cooking over low heat about 2 minutes or until crisp-tender. Combine prepared Rice-A-Roni, sausage mixture, 1 1/2 cups spaghetti sauce and basil; spread into 9 x 13-inch baking dish. Sprinkle with 1 cup cheese. Bake at 350° for 25 to 30 minutes, or until heated through. Let stand 5 minutes before serving.
Heat 2 cups of water to boiling, pour over jello in a 9 x 13-inch cake pan. Mix in cherry pie filling and the crushed pineapple. Let this mixture jell.
Pick meat from chicken (no skin). Mix all ingredients, then tear up the bread like for dressing. Stir all together. Add enough broth to make all real moist, a cup or more if needed. Pour in large casserole dish or pan and bake at 350° for 1 hour.
Add meat, onion, celery and salt to 6 to 7 quarts boiling water. Boil on medium about one hour. Add potatoes, carrots, bouillon and hot pepper to taste. When beef is well done, add tomatoes. Simmer 30 minutes.
To make dressing, combine sugar, vinegar and water in saucepan. Heat and stir just until sugar dissolves. Cool. Stir in celery salt, paprika and mustard. Add oil in slow stream, beating with electric mixer until thick. Cover and chill. Peel and section orange and grapefruit, reserving juices. Peel and slice banana. Brush with reserved citrus juices. Set aside. In large salad bowl, combine lettuce and escarole. Arrange orange, grapefruit, banana, avocado and grapes in circle atop lettuce. Pour on chilled dressing. Toss to coat fruit and vegetables. Makes 6 to 8 servings.
Layer the first 5 ingredients. Sprinkle with sugar, cheese, salt and garlic powder. Just before serving, add bacon or bacon bits. Cover with plastic wrap. Can be made the day before needed.
Shred cabbage (food processor or hand grater) and put into pot with 2 quarts water or broth. Add the remaining ingredients after the cabbage shrinks down enough to make room for the rest. Boil on medium-low for a few hours. Yum!
Melt butter in large skillet; add broccoli and onion. Cook until broccoli is thawed. Cut cheese into 1 square. Mix cheese, soup, milk and rice in large bowl. Add broccoli. Mix and bake in oven at 350° for about 30 minutes or until cheese is melted and rice is done.
Choose from the fruits, selecting a total of 6 to 7 cups of fruit. Mix fruits, sugar lightly and coconut. Chill covered. Just before serving, pour liquor or juice over fruit for extra pick up. Serve in a beautiful bowl. Makes 10 to 12 servings.
Fry meat and drain. Add crunched chips and Tabasco; mix together. Mix other ingredients in bowl; let meat cool and mix with salad.
Cream together margarine, sugar, egg and molasses until mixture is smooth. Combine dry ingredients and add to creamed mixture; mix well. Stir in chopped pecans.
Cover the cabbage with 1-quart boiling water. Add the salt; boil 5 minutes, drain dry. In the melted oleo, add flour and stir well. Add milk and cook until thickens a little. Put cabbage in baking dish. Add cheese to sauce and stir until melted. Pour over the cabbage and cover with buttered crumbs. Bake at 350° for 20 to 30 minutes.
Mix chocolate cake mix as directed on box. Bake in two 13 x 9-inch pans for 20 minutes at 350°. While cake is baking, mix in large bowl 1 cup Pet milk and 1 cup sugar. Bring to rapid boil and remove from heat. Add marshmallows; stir until melted. Add coconut. Pour over hot cakes; cover completely. In a saucepan heat to a rapid boil 1 1/2 cups sugar, 1/2 cup Pet milk and margarine. Remove from heat; add chocolate chips and stir until melted. Pour over cakes to completely cover. Sprinkle with toasted coconut if desired.
Cook cabbage and onion together until cabbage is almost done. Cook noodles; drain. Mix noodles with cabbage, onion and sour cream. Mix half of the cheese into mixture. Put in baking dish. Sprinkle with remaining cheese and then with bread crumbs. Bake for 45 minutes at 350°.
Dip chicken breasts in yogurt. Roll in mixture of bread crumbs and Parmesan cheese. Place in baking dish. Place tinfoil lightly over dish. Bake at 350° for approximately 45 to 50 minutes.
Soak sliced cucumbers in lime water for 24 hours, stirring often. Rinse in cold water until cucumbers are lime free. Water will be clear. Combine cucumbers and onions in salted water. Let stand for 3 hours and then drain. In a large kettle, combine vinegar and remaining ingredients; bring to a boil. Add vegetables and heat to simmering. Avoid boiling the vegetables for this will make them soft. Pack while hot in sterilized jars and seal. Makes 3 quarts.
Spray 9 x 13 inch baking dish. Cut bread into 1-inch-thick slices; arrange closely in single layer in prepared pan. In large bowl beat eggs, whisk in milk, 3 Tbsp. of sugar, vanilla and salt; pour over bread. Cover and refrigerate at least 1 hour or over night. Preheat oven to 400 degrees. Sprinkle bread with cinnamon, if desired. Bake uncovered for 30 minutes or until golden brown. Remove from oven; sprinkle with powdered sugar. Slice strawberries place in bowl. Add lemon zest, juice, and remaining 1 Tbsp. sugar, mix lightly. Serve over warm French toast. Yields: 8 servings.
Spray pot with Pam. Combine all ingredients. Stir once. Cook on low 3 1/2 to 4 hours.
Combine cream cheese, sugar, and vanilla in small mixer bowl until blended. Add cocoa alternately with milk, beating until smooth. Fold in topping until combined. Spoon into pie shell and chill until firm or freeze.
Store dry ingredients in airtight container. For pudding, combine 1 cup mix with milk in pan. Bring to a boil, stirring constantly. Stir in butter and vanilla. Yields 9 batches (4 servings per batch).
Combine broth, wine, shallots and black pepper in large saucepan. Bring to a boil, add broccoli, breaking florets apart. Add squash and mushrooms, reduce heat, cover and simmer 5 minutes. Add cream cheese, goat cheese and lemon juice, cook on low heat, stirring constantly until cheeses are melted. Set aside, keeping warm. Cook pasta according to package directions, drain. Place in large serving bowl, add vegetable/cheese mixture, toss gently. Garnish with red pepper strips. Serves 6 to 8.
Sprinkle chicken with salt, pepper and garlic. Dredge chicken in flour. Reserve remaining flour. Saute chicken in 3 tablespoons of butter to brown. Transfer to a 13 x 9-inch pan.
Cream together butter and sugar. Combine dry ingredients and add to butter mixture; mix well. Add eggs, bananas and pecans. Add 1 tablespoon vanilla (optional). Grease a loaf pan. Bake 30 minutes at 350°, then 30 minutes at 325°.
Combine first 5 ingredients in a large pitcher. Fill pitcher with ice and water. Serve immediately in salt-rimmed glasses.
In heavy saucepan, cook bacon until crisp. Drain off all but 2 tablespoons bacon drippings from pan. Crumble bacon; set aside. Sprinkle both sides of beef with lemon pepper marinade. Brown beef in bacon drippings. Combine mushroom soup, dill pickle and Worcestershire sauce; pour over browned meat. Cover; simmer for about 2 1/2 hours, or until meat is tender. Remove to warm platter. Sprinkle with crumbled bacon. Skim fat from gravy; serve with roast.
Cook carrots in small amount of water for 8 to 10 minutes, until tender. Drain well. Combine onions, green pepper and carrots in large bowl. Mix well. Mix remaining ingredients in second bowl. Pour over carrot mixture. Marinate 24 hours in refrigerator.
Melt oleo and marshmallows; add gumdrops, popcorn, M&M's and nutmeats. Press into a 9 x 12-inch cake pan. Cut into squares.
Place croutons in greased 9 x 13-inch metal pan. Put grated cheese over croutons. Brown sausage and place on top of cheese. Beat eggs and mix with soup, mustard, milk and mushrooms. Pour over sausage. Bake, covered, with foil in 300° oven for 1 1/2 hours. This recipe may be prepared the night before and refrigerated. Serves 10.
Season pork chops and brown. Melt butter in saucepan. Add flour and mix well. Slowly add milk. Cook until thick, stirring constantly. Alternately place potatoes, onions, pork chops and cream sauce in greased casserole. Cover. Bake 1 1/2 hours at 350° for 1 hour. Uncover last 15 minutes. Serves 6.
*Bake 1/2 hour at 350°. Cool. Cut into bite size pieces.
Heat oven to 325°. Sift the first 5 ingredients together in a mixing bowl. Make a well; add Wesson oil, egg yolks, water and maple flavoring. Beat until smooth with spoon or mixer on medium speed. Add cream of tartar to egg whites in large mixing bowl. Beat until whites are very stiff, then pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber scraper, just until blended. Pour into ungreased 10 x 14-inch tube pan. Bake at 325° for 55 minutes, then at 350° for 10 to 15 minutes. Turn pan upside down on bottle until cold.
Melt butter and peanut butter. Add vanilla. Stir in powdered sugar. Place in pan; let cool.
About 45 minutes before serving, in 8-quart Dutch oven or saucepot over medium heat, in hot olive or salad oil, cook onion, green pepper and garlic until tender, about 5 minutes, stirring occasionally. Add tomatoes and their liquid, wine, parsley, salt, basil, pepper and bay leaf. Heat to boiling. Reduce heat to low. Cover and simmer 15 minutes.
Mix salad dressing and ginger together. Add to other ingredients. Serve on lettuce with muffins. It's delicious.
In a 6-quart saucepan, in hot oil, brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low; cover and cook for 2 hours. Add vegetables. Cover; cook for 45 minutes, or until roast and vegetables are fork-tender. Remove roast and vegetables. Stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly. Garnish with fresh parsley, if desired. Makes 8 servings.
Mix confectioners sugar and granulated sugar together. Heat oven to 325°. Cream butter and sugars together. Gradually add the rice and unbleached flour. Mix with hands until smooth; do not overmix. Press into baking pan or shortbread mold. Bake for 45 minutes. Cool on wire rack.
Mix crumbs with 1/2 cup sugar, cinnamon and melted butter. Reserve 3/4 cup of mixture for topping. Press remainder into a 9-inch spring-form pan or a 9 x 13-inch cake pan, lining bottom and sides.
Slice cucumbers, onions and peppers very thin. Salt overnight, covered with water. Drain, then cook with remaining ingredients. Let stand in hot vinegar for a few hours, then reheat and can.
Mix first 7 ingredients. Add peanut butter (the kind with oil on top). Mix again. Add M&M's and chocolate chips, mix well; then add uncooked oatmeal. Drop by teaspoon. Bake at 350° on greased cookie sheet.
Boil macaroni according to package directions. Melt 3/4 stick of butter until slightly burned. Put in macaroni; mix with some Romano cheese.
Simmer for about (or at least) 1 hour. Making 1 day before is better.
Wash peppers; remove tops. Finely grind peppers and onions; drain. In large saucepan, combine peppers and onions; cover with boiling water. Let stand 5 minutes; drain. To pepper mixture add sugar, vinegar, salt, dill seed and 1/2 cup water. Boil gently, uncovered, 5 minutes. Pack into hot half pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 5 minutes. (Start timing when water returns to boiling.) Makes 10 half pints.
Beat brown sugar, oil or applesauce, egg, milk and banana until well blended. Stir in flour, baking powder and salt all at once. Fold in cereal, dates and nuts. Spoon batter into paper-lined 4-inch muffin tins until 2/3 full. Bake 20 to 30 minutes at 375°. Serve warm or cold.
Dissolve jello in boiling water, turn heat to simmer, add marshmallows and dissolve. Add drained pineapple. Cool. Whip milk and cream cheese in large bowl, add cold jello mixture. mix well. Pour into greased mold and refrigerate. Top with whipped cream in mold pattern if desired.
Mix together cocoa and sugar. Add dash of salt and the water. Bring to boil. Stir in milk and vanilla. Remove from heat. Serves 8.
Combine all ingredients but cereal and melt in top of double boiler. Add cereal, mixing quickly. Spread in buttered 8-inch square pan. Chill; cut in 1/2-inch squares. Dust with powdered sugar. Wrap individually in waxed paper.
Brown onions, bell pepper and beef in large skillet. Add tomatoes, basil, rice, salt and pepper. Cover and simmer for 25 minutes. Pour into casserole dish and cover with slices of American cheese. Heat in oven at 350° until cheese melts. Serve hot.
Cook spaghetti according to package directions. Drain. Combine all ingredients. Mix together and cook on low until cheese is thoroughly melted.
Beat cream cheese, 1 tablespoon milk and sugar in medium bowl using wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of the whipped topping. Spread evenly in bottom of crust. Press strawberry halves into cream cheese layer, reserving several for garnish, if desired.
Mix vegetable/seasoning packet from Stove top Dressing, with hot water, and margarine in large bowl until margarine is melted. Stir in stuffing crumbs just till moistened. Let stand 5 minutes. Mix turkey and green beans in 2 qt. casserole dish. Mix soup and milk in another bowl until smooth; pour over turkey mixture. Spoon stuffing evenly over top. Bake at 350° for 30 minutes or until thoroughly heated. Makes 6 servings. Easy and delicious!
Combine the vinegar, the juice from the peaches, sugar, cinnamon and cloves. Boil until reduced by about half. Remove the spices. Stick the cloves into the peach halves and pour the syrup over peaches. Let stand overnight in the refrigerator.
Cook water and cornstarch (stirring constantly until thick). Remove from heat and let stand until cold. Add sugar, vanilla and margarine. Beat with electric mixer until smooth. Spread on cool cake.
Rinse the mushrooms in cold water and drain well. If the mushrooms are large, slice them or cut them in half. In a heavy skillet, heat the	oil. When the oil is hot, add the mushrooms and salt and pepper to taste. Cook over high heat, shaking the skillet and stirring so that the mushrooms cook evenly until they are quite brown and crisp. They should be almost mahogany colored. Pour the mushrooms and cooking oil into strainer or sieve to drain. To skillet, add the butter. When melted,	add mushrooms.	Sprinkle quickly with bread crumbs, shallots and parsley. Toss and serve. Serves 4.
Mix crackers and margarine. Press 2/3 cup of cracker mixture in bottom of 9 x 13-inch pan. Prepare pudding with 2 cups milk; add softened ice cream and blend until smooth. Pour over crust. Put in the freezer until set. Remove and spread Cool Whip on the top. Sprinkle remaining cracker crumbs on top and crushed Butterfinger bars.
In 1-quart casserole, blend soup and milk. Stir in tuna, egg and peas. Bake uncovered at 350° for 25 minutes. Top with potato chips, etc. and bake 5 minutes longer. Makes 3 to 5 servings.
Mix dates in hot water. Set aside. Cream oleo and sugar. Add eggs; beat until fluffy. Sift flour, salt and soda. Add alternately with date mixture to egg mixture. Mix well each time. Stir in vanilla and 1/2 cup chocolate chips. Spread in greased 9 x 13-inch pan. Top with remaining chips and nuts. Bake at 350° for 35 minutes.
Drain pineapple well, reserving two tablespoons syrup. Combine softened cream cheese, vanilla and reserved syrup, mixing until well blended. Stir in 1/4 cup pineapple and 1/2 cup pie filling. Gradually add sugar to cream, beating until soft peaks form. Fold into creamed cheese mixture. Pour into crust. Top with remaining pineapple and pie filling. Chill until firm.
Preheat oven to 350°. In bowl, stir together flour, sugar, cocoa, brown sugar, baking soda and salt. Cut in margarine until crumbly; add eggs. Mix well. Spread in greased 13 x 9-inch baking pan. Bake 8 minutes. Remove from oven. Top evenly with chips, then sweetened condensed milk and coconut. Return to oven; bake 20 minutes or until lightly brown. Remove from oven. Let cool. Cut into bars.
Let chicken pieces or steak marinate in this mixture for 6 to 8 hours. Excellent on the grill.
Combine milk, sugar, eggs, butter and vanilla in electric blender or mixer. Pour into 9-inch pie crust. Sprinkle coconut on top. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Blend cream cheese and margarine. Add chicken, salt, pepper, milk, chives and pimento. Separate crescent rolls into 4 rectangles; seal perforations. Spoon 1/2 cup mixture onto center of each rectangle. Pull 4 corners of dough up to center of mixture and seal. Brush tops with melted margarine; dip in crushed croutons. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown. Refrigerate leftovers.
Place in crock-pot. Add dash of seasonings. Pour mixed soup and water over chops. Cover; let cook all day on low.
Boil noodles according to package directions. Drain. Add drained tuna, soup, a little butter and some milk. Peas may be added if desired. Mix well. Bake in greased casserole at 350° for 30 minutes.
Cream sugar and shortening.	Beat in eggs. Dissolve soda in	sour milk; add alternately with the flour and baking powder that has been sifted together. Stir in vanilla, nuts and	mashed bananas. Drop by spoonfuls onto greased cookie sheet. Bake in 350° oven 10 to 15 minutes. Yield: 4 dozen.
Sift flour, soda, salt, cream, 1 cup sugar and shortening. Add eggs; mix well. Add apples, milk and vanilla. Mix well. Pour into greased loaf pan. Combine remaining sugar and cinnamon. Sprinkle over batter. Bake at 350° for 1 hour.
Note: Buttermilk can be replaced with 1/2 cup whole milk mixed with 1 tablespoon vinegar.
Mix first 3 ingredients and put into baking dish. Add the remaining ingredients in the order given. Bake in 400° oven for 25 to 30 minutes.
Combine the milk, shortening, sugar and salt. Cool to lukewarm. Add yeast which has been dissolved in lukewarm water; add about 2/3 of the flour and beat thoroughly. Let rise until double; add remaining flour. Knead well. Let rise again until double. Roll dough 1/4 inch thick. Cut with a 3-inch biscuit cutter. Brush rounds with melted butter. Grease thoroughly center with dull edge of knife. Fold double, pinch edges together and place on well-greased pan, one inch apart. Allow to rise until double in size. Brush tops with melted butter. Bake in hot oven (425°) for 15 to 20 minutes. Makes 30 rolls.
Soak the beans overnight; drain. Add the water. Add the cloves, bay leaf, garlic, celery, carrot and onion. Cook slowly for 3 hours. Mash beans. Add the beef broth. Combine the flour and melted butter; add to soup. Add the sherry wine to taste. Adjust seasoning. Serve with slice of lemon.
Mix dry cake mix, eggs and oil. Add raisins, nuts or coconut. Drop by teaspoon on ungreased cookie sheet 2 inches apart. Bake at 350° for 8 to 10 minutes.
Mix beaten eggs, sugar and syrup. Add melted butter, vanilla and chopped pecans. Pour into uncooked pie crust. Bake for 20 to 35 minutes at 325°.
Mix cracker crumbs and 1 stick melted margarine. Press into 13 x 9-inch pan. In mixing bowl, cream eggs, 2 sticks margarine (melted), powdered sugar and vanilla. Beat with mixer 15 minutes, no less. Spread over crumbs. Slice bananas thin, and layer pineapple. Top with Cool Whip. Sprinkle with pecans and cherries. Cover and refrigerate overnight.
Melt butter and chocolate chips together. Add powdered sugar. Pour a little milk at a time. Heat on stove. Will not get real thick until after it cools.
Heat oil in a 12-inch skillet over medium-high heat. Add beef and onion and cook until brown. Stir in chili powder and salt. Cook 1 minute longer. Add tomatoes, beans and corn. Cook over high heat until bubbling. Reduce heat and simmer for 10 minutes. Prepare potatoes as directed on package. Stir in cheese and cilantro. Top mixture with 1/2 cup of potatoes and enjoy.
Weigh 7 pounds pickles and put them in salt water that will float an egg. Let them stand 3 days, then 4th day change to clear water for 3 days, changing the water daily. Cut pickles in chunks, put them in weak vinegar. Add a teaspoon of alum to every quart of water to cover them, and let them stand a day. Make a syrup out of 3 parts water and 3 parts vinegar, 1 tablespoon each cinnamon, cloves and allspice, 1 teaspoon celery seed and 1 tablespoon mustard seed. Put all spices in a thin cloth and boil it in your syrup for a while. Then fill your cans and pour the syrup over them and seal cans.
Cut cabbage up like slaw. Set in bowl aside. Saute pan sausage. Drain grease from sausage. Add stewed tomatoes and let simmer for while. Add cabbage a little at a time. Then let all simmer until cabbage is cooked down. May add a cup or two of water if needed.
Spread crushed pretzels on bottom of 9 x 13-inch baking dish. Melt margarine or butter with 2 tablespoons sugar and pour over pretzels. Bake at 350° for 10 minutes. Cool.
Mix all ingredients. Store tightly covered. To make tea, use about 2 teaspoons of mix per 1 cup hot water. This drink is great in cold weather.