HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break up the chocolate and put it in a heatproof bowl. Stand the bowl in a pan of boiling water. Stir the chocolate until it melts, then leave it to cool. Fold it into the yogurt. Pour it into serving dishes. Top with extra yogurt and grate extra chocolate over the top. Chill for 1 hour. If you prefer, you could flavor the yogurt with orange or lemon juice. (Add honey or sugar to sweeten.)
Add taco sauce to browned chopped meat in frying pan. Mix lettuce, onion, olives, cheese, tomatoes and dressing. Toss. Add chips; toss again. Spoon warm meat mixture over the top. Serve immediately.
Mix sugar, eggs and shortening. Put flour, salt, nutmeg, ginger, soda and baking powder in sieve. Add to sugar mixture alternately with sour milk.
Cut rolls in thirds; melt oleo, sugar and cinnamon and add pecans. Pour over rolls and put in Bundt pan and let rise. Also they can be placed in the refrigerator overnight and will rise and be ready to bake. Bake at 350° for 35 minutes.
Heat brown sugar, corn syrup, butter and salt to simmering in 4-quart Dutch oven over medium-high heat, stirring constantly. Pour mixture over popcorn until well coated, about 2 minutes. Cool slightly. Use hands, dipped in cool water, to make balls. Put in Baggies.
Prepare pasta according to package directions, adding food coloring to water. Drain. Toss with small amount of oil to prevent sticking. Place remaining ingredients in blender. Blend and pour over mostaccioli. Refrigerate. Let set 3 days. Will keep for 4 weeks.
Combine first 4 ingredients in heavy saucepan; stir well. Gradually stir in milk; add chocolate. Cook over medium heat, stirring constantly until mixture thickens and reaches 160°. Remove from heat. Stir in 1/4 cup Amaretto and vanilla. Pour into pastry shell. Place a piece of plastic wrap directly on top of filling. Chill 8 hours. Combine whipping cream, 1 tablespoon Amaretto and powdered sugar. Beat until soft peaks form. Remove plastic wrap and spread mixture on pie.
Combine sugar, salt, brown sugar, syrup and milk in medium saucepan. Cook over medium heat until temperature reaches 234° on candy thermometer. Add butter, vanilla and pecans. Stir until thick. Drop by teaspoonfuls onto waxed paper. Cool.
Combine flour, rolled oats, 1/2 cup brown sugar and 1/2 cup butter in bowl. Mix until crumbly using electric mixer on low speed. Press into ungreased 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes.
Spray bottom of baking dish (10 x 15-inch) with Pam. Mix coconut and pecans and cover bottom of dish. Prepare cake mix according to directions on box. Pour over pecan mixture. Melt oleo. Add cream cheese and sugar. Mix well. Pour over the top of cake mix. This mixture will sink to the bottom during cooking. Bake in 350° oven for 45 to 50 minutes.
Mix together and bring to boil on low heat. Simmer for 20 minutes and pack in hot jars. Seal. Makes 8 pints.
Mix avocados, broth, lemon juice, salt, peppers and sherry in blender. Blend at low speed until well blended. Chill for at least two hours. Serve in chilled bowls, garnished with chives and bacon.
Soak sliced yams in water with salt for 30 minutes. Remove from water; drain and pat dry. Melt butter in large, heavy skillet until bubbly. Add yams and brown quickly on both sides. Sprinkle with sugar. Stir gently to coat both sides. Cover; reduce heat to low heat. Simmer for 15 to 20 minutes or until tender.
Beat together butter and sugar until light and fluffy. Beat in flour gradually (last 1 to 2 cups will need to be stirred in by hand). Turn onto generously floured board and roll out 1/4 to 1/2-inch thick. Cut into triangles or rectangles. Transfer to cookie sheet with spatula. Prick tops with fork several times. Bake at 350° for approximately 25 minutes or until firm and lightly brown. This dough is extremely soft, but generally not sticky, a gentle touch is called for.
Cook potatoes in salted water, then drain. Mash until smooth. Add all the ingredients and beat with mixer. Pour into greased casseroles. Dot with butter. Bake 30 minutes at 350°. Serves 14 to 16. Keeps in refrigerator a week.
You will need charcoal, hickory chunks and covered grill. Also fish basket to contain the fillets while charcoaling (these may be called burger baskets at your discount store).
Preheat oven to 350°. Beat egg and add peanut butter, sugar and oil. Beat until creamy. Sift flour, baking soda, baking powder and salt. Alternately add sifted mixture and buttermilk to peanut butter mixture. Mix well after each addition. Pour into greased loaf pan and bake 1 hour or until it tests done. Serves 10. Serve plain or with fruit and whipped cream.
Combine all ingredients and mix well. Pour into 2 graham cracker crust pies. Freeze! Cut each pie into 8 pieces. One slice counts 2 fat grams.
Boil macaroni. Drain. Do not rinse. Combine ground beef, onion, pepper, salt and pepper in a large skillet. Fry on medium heat until onions and peppers are almost done. Drain off fat and add tomatoes and tomato soup. Cook on low heat 10 to 15 minutes or as long as desired. Cover while cooking. Add macaroni and cook another 10 minutes on low heat.
Boil chicken until tender. Debone and separate meat from stock. Add soup and heat to boiling. Add cut up tortillas and milk. Reduce heat to low. Add chicken and simmer 20 minutes.
Mix together cheeses, sour cream and onion. Set aside. Cook spaghetti according to package instructions. Spray 9 x 13 casserole dish with Pam. Spread half of spaghetti in dish. Spread cheese mixture over spaghetti. Spread remaining spaghetti over cheese mixture. Mix browned beef and spaghetti sauce. Pour over spaghetti, filling dish to top. Pour melted butter over sauce. Cover with foil or lid. This will taste better if you chill overnight, but it is okay to go straight to oven. Bake covered at 350° for 45 minutes to 1 hour.
Blend in blender real well. One-fourth cup is equal to 1 egg for baking. Will keep in refrigerator for a week.
Saute green peppers and celery in margarine. Add meat and brown. Spread meat mixture in bottom of baking dish. Next, spread on soup, then a layer of the beans, drained well. Cover with a layer of Tater Tots. Bake for 35 minutes at 350°.
Cook celery halfway in salt water and drain. Add soup and chopped water chestnuts. Put in casserole dish. Mix remaining ingredients. Saute in skillet. Pour over celery mixture. Bake at 350° for 30 minutes.
Heat pineapple; add jello and stir until dissolved. Cool. Add buttermilk, Cool Whip and nuts. Stir and mix well. Pour in mold and chill until firm.	Good recipe for diabetics!
Mix sugar, molasses and egg together. Add lard. Put soda into milk. Sift in remaining ingredients. Make mix as soft as can be handled.
Combine punch, sugar and lemonade in punch bowl. Just before serving, add Collins and ice.
Spray Pam in a 9 x 13-inch or 8 x 8-inch baking dish. Put cooked rice in dish. Place hot tamales, which have been unwrapped and cut into 1 to 2-inch pieces, on top of the rice. Spread the can of chili on top of the hot tamales. Slice or grate cheese on top of hot tamales. Bake in a 350° oven for about 25 minutes or until bubbling. You may heat in microwave. Serve warm with chip and cheese dip.
Dissolve Jell-O in 1 1/2 cups boiling water. Add and mix pineapple with juice, cottage cheese, salad dressing and nuts. Pour into a mold. Chill until firm.
Cream butter and sugar together. Add all other ingredients except blueberries and stir until just mixed. Fold in blueberries and spoon into paper-lined muffin tins. Bake at 350° for 15 to 20 minutes. Makes 1 to 2 dozen.
In a bowl of love, mix together faith, patience and sympathy. Whip in forgiveness, kindness and courage until well blended. Pour into a heart of joy flavored with harmony and top with understanding. Sweeten with respect. Bake in an oven of faith! Serve with a smile.
In a bowl, combine the first 5 ingredients; mix well. Shape into 3/4-inch balls. Roll in parsley. Cover and chill. Yield: 8 servings (2 dozen).
Saute first 3 ingredients together until all meat is browned. Add next four ingredients. Continue to cook until cheese is melted. Line bottom and sides of a 2-quart casserole dish with corn chips. Pour meat and cheese mixture in baking dish. Top with additional chips, grated cheese and green onions. Bake at 400° for 15 minutes to melt cheese or serve as is. Garnish with parsley, chopped tomato and sliced olives.
Boil the sugar and butter for 6 minutes. Combine the first 5 ingredients and add Rice Krispies and vanilla. Cool Roll into balls about 1 inch in diameter and then roll in angel flake coconut.
Rinse beans. In a 4-quart Dutch oven or large saucepan, combine beans and enough water to cover. Bring to boiling. Reduce heat; simmer for 2 minutes. Remove from heat. Cover; let stand for 1 hour (or cover beans with water and soak overnight). Drain off the water. Rinse and return the beans to the Dutch oven. Stir in in 3 1/2 cups water, the pieces of ham or sausage, chopped carrots, chopped potato, chopped onion, salt, oregano, sage and pepper. Bring to boiling; reduce heat. Cover and simmer for 2 to 2 1/2 hours, or until beans are tender, adding more water, if necessary. Stir milk into the bean soup. Cook the soup until heated through, stirring the mixture occasionally as it heats. Season the soup mixture to taste with salt and pepper, if you like.
Heat oven to 400°. Lightly spoon flour into measuring cup. In medium bowl, combine flour, sugar, baking powder and salt. Blend well. Using fork etc., cut butter until mixture is crumbly. Stir in currants. Combine milk and egg; add all at once, stirring just until moist.
Combine cheese and flour in a bowl. Toss to coat. Add eggs, milk, ham and seasonings. Mix well. Pour into pie shell. Bake at 350° for 50 to 55 minutes or until set. Yields 4 to 6 servings.
Preheat oven to 350°. Grease 9x13 pan. Dump undrained pineapple into pan. Spread evenly. Dump in pie filling-spread evenly. Dump dry cake mix onto fruit layers. Spread evenly. Sprinkle nuts on top. Cut butter into pats and space evenly over dry cake and nuts. Bake approx. 50 min. until cake is brown.
Cover bottom of a 13 x 9 x 2-inch pan with whole graham crackers.
Combine all ingredients, except cracker crumbs. Place in greased baking dish. Sprinkle with crumbs. Bake at 350° for 30 minutes.
Grease a 1 1/2-quart baking dish. Layer bread and cheese. Mix eggs, milk, salt and mustard. Pour over bread. Cover and refrigerate overnight. Place in cold oven at 325° for 30 minutes. Turn off oven and allow souffle to sit 10 minutes.
Mix apples, water and lemon juice. Add sugar to taste. Add a dash of cinnamon and cook over medium heat until tender.
Mix cabbage with chicken or turkey which has been sliced in thin strips. Add chopped onions and honey mustard. Chill.
Mix chicken broth with soup. Cook until well mixed, if you need to add a little cornstarch to thicken. Cook noodles and drain them well. Mix in large baking dish, noodles, chicken, peas, and corn. Add gravy mix. Sprinkle with cheese. Bake at 350° until cheese is melted.
Prepare dough from first five ingredients. Roll into walnut-sized balls. Roll each ball out thin with rolling pin. Fill with apples. Form into dumplings and place into baking dish.
Melt bars, margarine and pecans over low heat; let cool. Mix sugar, buttermilk, soda, eggs, flour and vanilla. Beat for 2 minutes. Fold in candy mixture. Pour into greased and floured 10-inch tube pan and bake at 350° for 70 minutes or until done.
Put milk, eggs, shortening and baking powder in bowl. Mix real good. Do not use mixer. Add flour; stir in just enough to make moist (do not beat). Preheat ungreased griddle to 350°. Pour batter onto griddle; flip when edges get dry and bubbles form in middle. Makes the best pancakes you ever laid a lip over! May be mixed and refrigerated. Batter will keep one week.
Peel turnips, dust with salt and cook tender. Caramelize sugar. Melt butter in same pan. Add parsley and pour this over turnips. Let stand 10 minutes before serving.
Mix pudding according to directions on box. Add Eagle Brand milk and Cool Whip thoroughly. In a 2 to 3-quart casserole, layer cookies, bananas and pudding. Repeat and then top with cookies. Refrigerate.
Cut tops from green peppers; discard seeds and membranes. Place peppers in an 8 x 8 x 2-inch baking dish. Cover peppers. Microcook on High for 3 minutes. Remove peppers. Drain liquid. Sprinkle peppers with salt and pepper.
Peel skin off peaches and cut into small chunks. In a medium size bowl and using a potato masher, mash the peaches; pour into a strainer and drain. In large bowl, mix together flour, sugar, baking soda and salt. Set aside. In medium size bowl blend together peaches, beaten egg and melted margarine. Stir in the nuts and raisins. Add to the flour mixture and blend well. Pour into a 5 x 9-inch greased and floured loaf pan and let stand for 20 minutes. Bake in 350° oven for 55 minutes. Cool bread in pan for 15 minutes.
Layer broccoli, crab meat and 1/2 of the soup mixture, then the stuffing mix. Place the other half of soup on top, then sprinkle the cheese on top. Bake at 350° for 1 hour.
Cook bacon; crumble. Combine 1/3 cup bacon drippings, 1 egg, salt, pepper, vinegar and water. Heat and stir until thickened. Add potatoes, onion and bacon. Toss. Heat through.
Mix the graham crackers and melted butter and press into a 9 x 13-inch pan. Slice the bananas into drained pineapple juice. Drain juice and place bananas on crust. Beat powdered sugar, eggs and soft butter for 10 minutes. Spread over bananas. Top with crushed pineapple. Add dollops of Cool Whip. Refrigerate.
In large saucepan, bring 1 quart water and cranberries to a boil. Reduce heat; cover and simmer for 8-10 minutes or until berries begin to pop. Drain, reserving liquid and berries. Put berries through a fine strainer or food mill. In a Dutch oven or large kettle, combine the sugar, red hots, lemon juice, cranberry liquid and pulp, and remaining water.
Place a large saucepan over medium heat. Spray with cooking spray and saute onion until tender. Add tomatoes and next 6 ingredients and stir well. Bring to boil; cover and simmer for 20 minutes, stirring occasionally. Cook the shells and drain.
Drain kraut and chop it into 1-inch pieces with kitchen shears. Using large mixing bowl, add all other ingredients and mix well. Cover; refrigerate 24 hours. Keeps well.
Grease well 8 or 9-inch round pan. Prepare crumb crust and line sides and bottom of pan to about 1/4-inch thickness. Set aside.
Cream butter, sugar and honey. Add eggs, one at a time, beating well after each. Combine flour, baking powder, salt and spices. Blend into butter mixture alternately with milk. Stir in raisins, figs and almonds. Bake in greased and floured 12-cup tube or Bundt pan in 350° oven for 40 to 50 minutes. Use toothpick to test for doneness. Cool 10 minutes and then invert on serving plate.
Combine shortening, sugar and eggs. Cream. Add dry ingredients alternately. Add milk into flour mixture. Blend well. Cover and chill 1 hour.
Cream together shortening and sugar. Beat in pumpkin, vanilla, and salt until blended. Sift together flour, baking powder, baking soda, and cinnamon. Beat into creamed mixture. Fold in raisins and nuts (if desired). Drop on greased cookie sheet. Bake at 325 degrees for 15 to 20 minutes.
Pull your sponge cake apart. Layer in 8 x 13 pan. Mix your cream cheese and confectioners sugar together until smooth. Spread over your cake. Mix strawberry glaze and frozen strawberries together and spread over cream mixture. Let it set for about 2 hours and serve.
Put meat and mixes into crock-pot with only 2 cups of water. Cook long time, 6 to 8 hours is fine. Add green peppers last 30 to 45 minutes of cooking. Serve on French rolls, with little Au Jus on bread. Excellent!
Put everything but nuts in a large mixing bowl. Beat about 4 minutes. Add nuts. Pour into 10-inch fluted tube pan. Bake at 350° for 1 hour. Let cool and turn out on cake plate. Melt 6 ounces of chocolate chips with a little oil in top of double boiler and drizzle on top and down sides of cake.
Preheat oven to 350 degrees. Beat egg whites and sugar until stiff. Fold in the chips. Drop onto brown-paper lined cookie sheets. Place in preheated oven. Turn oven off and leave in with door closed for 8 hours.
Combine cream cheese and Marshmallow Creme; beat on medium speed with an electric mixer until smooth. Stir in remaining ingredients. Cover and chill for 1 to 2 hours. Serve with assorted fresh fruits. Yield: 1 3/4 cups.
*If using fresh lemons, takes 2 average size lemons to make 2 tablespoons of grated rind.
In a bowl, combine flour, salt, paprika and pepper. Coat chicken wings in flour mixture. Shake off excess. Place wings on a large greased baking sheet. Bake at 350° for 30 minutes. Remove from the oven and drain.
Beat butter until creamy. Add	sugar and beat well. Add egg yolks, one at a time, and blend well after each. Add vanilla, the 2 cups flour and baking powder; blend. Add the third cup of flour very slowly, a little at a time, and blend by hand (or dough hook in mixer) until you have a soft dough that doesn't stick to your hands, and you can roll.
Heat oil in a large skillet. Add onion and garlic; saute over medium heat until the onion is translucent. Do not brown. Stir in tomatoes, chicken, herbs and spices. Set aside while you prepare tortillas.
Soak the bread in the milk. Add the remaining ingredients and mix well. Pour into a 9 x 12-inch baking dish (buttered). Bake 25 to 30 minutes in a 350° oven (or until firm).
Mix all ingredients well. Chill for 2 hours (if you can). Serve with dark bread or crackers.
Mix all together (except ginger ale) and refrigerate overnight. Add ginger ale at time of serving.
Combine cake mix with applesauce, eggs and orange and lemon extracts. Mix well. Toss cherries, pineapple, dates and nuts with flour to coat. Stir fruit and nuts into cake mixture. Mix well. Turn into 2 greased pans (waxed paper). Bake at 275° for 1 3/4 hours.
In saucepan, combine sugar, flour, and salt: gradually stir in milk. Cook and stir over medium heat till mixture boils and thickens. Cook 2 minutes longer. Remove from heat.
Pour this hot mixture over entire cake. Bake at 350° for 50 minutes. When done, cake is on top and fudge sauce on bottom. Serve warm. May add ice cream or whipped cream on top. Very good! Serves 8.
Combine in mixing bowl. Mix well. May need more flour. Drop batter by spoonfuls on greased cookie sheet. Bake 8 to 10 minutes in 350° oven.
Mix first 4 ingredients well. Heat in microwave 30 seconds to 1 minute. Dip tortilla chips lightly. Enjoy!
Mix bread crumbs with cheese, parsley, garlic, salt and pepper. Dip each piece of chicken into melted butter, then into the crumb mixture. Be sure each piece is well covered. Arrange in shallow pan. Pour remaining butter over all the chicken and bake for 1 hour or until tender. Bake in a 350° oven.
Mix flour, baking powder, salt and sugar in bowl. Add egg, milk and oil. Also add raisins or cinnamon if you like. Pour into 6 greased muffin cups and bake at 375° for 20 minutes.
Mix all dry ingredients. Add eggs and oil. Mix in a large bowl. Pour in Bundt pan. Bake at 350° until done.
Preheat oven to 350°. Beat eggs, oil, apples, sugar and vanilla on low speed of electric mixer for 1 minute. Add flour, soda, baking powder, salt and spices. Mix for 45 seconds. Stir in nuts and raisins. Bake for 55 to 60 minutes. Cool in pan for 10 minutes; then remove loaf from pan.
Mix flour, sugar and salt together. Cut in Crisco. Blend egg, vinegar and water. Add to dry mixture. Makes 2 large 2 crust pies or 5 single crusts. Any crusts not needed may be frozen and used later.
Cook all ingredients, except lemon juice, in covered pan over medium heat for 15 minutes. Sprinkle with lemon juice and serve.
Clean and slice carrots longways. Then cut in half to desired thickness. Boil until tender. Drain water; add butter until melted, then add brown sugar to sweetness desired. Stir until carrots are glazed.
Brown bacon; drain. Brown ground beef; drain. Drain off all grease. Mix up all ingredients. Bake for 1 1/2 or 2 hours at 350°. Serve hot. A little goes a long way.
Cook carrots; cool and slice. In a large bowl, add vinegar to tomato soup, also oil. Add rest of ingredients. Add carrots; cover and marinate overnight. Can be stored in quart jars kept in refrigerator for weeks.
Sift together first 3 ingredients; set aside. In a large bowl, beat eggs; add sugar and oil or applesauce and mix well. Add vanilla and poppy seed. To this mixture, alternately add flour mixture and evaporated milk. Bake 60 to 90 minutes at 350° (325° in granite pan). Let stand 5 minutes.
Cut apples in quarters and cook until soft. Squeeze through colander. Put 5 cups of apples into pot. Bring to a boil. Add 7 cups of sugar and three shakes of allspice. Bring to a boil again. Add 1 box of Sure-Jell. Bring to a boil again for one minute. Pour into jars and seal. Makes approximately 80 pints.
Bring ingredients to a boil. Cook beets and slip the skins off. Cut up and put into jars. Pour hot liquid over beets and seal. Process jars in boiling water bath for 10 minutes. Makes approximately 10 pints.
Combine flour, salt and baking powder. Beat eggs with milk and add shortening and corn. Combine mixtures lightly. Fry like pancakes until center is done.
Cream sugar and shortening. Add other ingredients. Drop by teaspoonful on cookie sheet. Bake at 350° until brown on top.
Blend margarine, sugar and egg. Add chocolate. Add dry ingredients, which have been sifted together, alternately with milk to mixture. Stir in nuts. Drop from teaspoon onto cookie sheet. Bake at 375° for 12 to 15 minutes on greased pan. Makes 3 dozen.
Combine all ingredients, including clam juice, in saucepan and simmer for about 10 minutes.
Mix water and milk with mushroom soup. Combine with remaining ingredients. Place in the casserole dish provided in the church office. There is no need to bake it as it is baked before serving at the soup kitchen. You can easily prepare this ahead and freeze it!
In a small saucepan, stir together the 3/4 cup sugar and the cornstarch. Stir in water and orange juice. Cook and stir over medium-high heat until the mixture is thickened and bubbly. Add the fresh or frozen rhubarb pieces; cook and stir until the mixture returns to boiling. Remove from the heat. Cover the mixture to keep warm.
Melt butter and add three soups and water. Remove 1 cup of the mixture and reserve for topping. To the remaining soup mixture, add 1 cup uncooked brown rice. Spread rice mixture on bottom of 9 x 13-inch pan. Place chicken pieces on top of mixture and top with the 1 cup reserved mixture, Parmesan cheese and almonds. Bake in 350° oven for 1 hour.
Cube the rhubarb and spread on bottom of greased 9 x 13-inch pan. Sprinkle dry Jell-O over rhubarb, then scatter marshmallows on top. Prepare yellow cake according to box directions; pour over top. Bake according to box directions. Serve warm, plain or with whipped cream or ice cream.
Cook broccoli as usual and lay broccoli on bottom of greased casserole. Combine 1/2 pint sour cream and mayonnaise. Break fried bacon into small pieces over broccoli. Pour sour cream mix over broccoli. Sprinkle with 1/2 cup Parmesan cheese. Sprinkle paprika. Cook 30 minutes at 350°.
Place pork fat side up in slow cooker (crock-pot). Combine water and liquid smoke; pour over meat and sprinkle with salt. Cover and cook on medium 8 to 12 hours; remove pork butt from cooker and shred, then add the juices from the cooker (at least 1 cup; the flavor is in the juice). Ready to eat.
Combine ingredients and put in well-buttered casserole. Bake 1 hour at 350°.
Preheat oven to 375°. In a small bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture. Mix well. Stir in morsels and nuts. Spread into greased 15 x 10 x 1-inch baking pan. Bake for 20 minutes. Cool; cut into 35 (2-inch) squares.
Saute celery and onion in a bit of oil. Combine all of the listed ingredients, except cheese crackers. Pour into a 2-quart casserole. Combine 2 cups crushed cheese crackers and 1/4 cup melted margarine. Stir in 1/2 cup grated Cheddar cheese. Spread over vegetable mixture in casserole. Bake in 300° oven for 30 to 40 minutes.
Blend. Spread this icing over mixture in pan and let it set. Place in cool (not cold) place until set and cut into squares and serve.