HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak macaroons in the rum. In a double boiler, melt chocolate with water and 6 tablespoons of sugar. Mix well. Remove the chocolate from heat and add the egg yolks one at a time. Let mixture cool. Beat egg whites, adding 1 tablespoon sugar to make them more dense. Fold into chocolate mixture gently. Line bottom and sides of an oiled 7 1/2 or 8-inch spring-form pan with split ladyfingers. Add half of the chocolate and then the layer of soaked macaroons. Add the remaining chocolate mixture. Top with remaining ladyfingers and cool for at least 6 hours or overnight in the refrigerator.
Combine chicken and apple. Sprinkle with lemon juice and toss together. Mix celery with mayonnaise and add to chicken and apple mixture. Toss lightly. Chill. Serve on lettuce or eat as is. Makes 4 to 5 servings.
Place milk, eggs, salt, pepper, cheese, butter or margarine, onion and cubed potatoes in blender container. Blend on high speed, just until potatoes are grated. Pour into greased baking dish. Bake in 375° oven for 35 to 40 minutes.
Put tuna in a medium mixing bowl. Add enough Miracle Whip to make it look creamy or to your taste. Cut up pickles and put them in (I like lots of pickles). Stir it all up and put it on the bread or eat with crackers.
Sift into a bowl flour and salt. Mix oil and milk. Add all at once to the flour and stir until mixed, Using the hands, form the mixture into a smooth ball. Roll the dough between 2 sheets of wax paper until it is a circle about 11-inches in diameter. Remove one sheet of wax paper. Turn the crust into a 9-inch pan. Remove wax paper. Bake in 400° oven for 12 minutes or until browned. If the crust is to be baked with a filling, follow the cooking directions for the filling. Double the recipe for a double crusted pie.
Mix meats together thoroughly. Soak bread in cream about 5 minutes. Cook onion in butter until tender. Mix meats, crumb mixture, onion, egg, parsley, salt, pepper, ginger and nutmeg until well combined. Shape into 1 1/2-inch balls. Brown meat balls in 2 tablespoons butter. Remove from skillet.
Mix all ingredients well. Put in a large baking dish sprayed with Pam. Cover top with crisp, crumbled bacon. Bake at 375° for 30 to 40 minutes.
Preheat oven to 350°F (175°C). Grease sides and bottom of a 10-inch deep-dish pie pan. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture. In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1-inch of pan edge.
Mix cornstarch with 1/2 cup milk. Combine chocolate, butter, remaining milk, sugar, salt and vanilla in a double boiler. Heat to the boiling point. Add cornstarch mixture and cook 8 minutes. Let cool and pour into a baked pie shell. To serve, top with whipped cream.
In mixing bowl, combine flour, sugar, salt, baking powder, soda, cloves and cinnamon. Add shortening, brown sugar and buttermilk. Mix until all flour is moistened. Beat 2 minutes; add eggs. Beat 2 minutes more; stir in nuts. Place in 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Cool 10 minutes. Frost with Orange Butter Frosting.
Add noodles to boiling water. Boil according to instructions. Dice onion and saute in butter. Add soup, milk, tuna, salt and pepper to onion. Cook together for about 5 minutes; do not boil. Drain noodles. Add tuna mixture to noodles and stir until combined. Pour into casserole dish. Sprinkle top with Parmesan cheese. Bake at 350° for about 30 minutes until brown.
Mix vegetables and steam until tender. Transfer to a bowl. Toss with Olive Butter. Yields 6 servings.
Combine butter, flour and pecans. Mix well. Press into 13 x 9 x 2-inch pan. Bake at 375° for 15 minutes. Cool completely.
Mix sugar, eggs and strawberries. Bring to hard boil. Remove from stove and add Jello. Cool. Whip milk and add to mixture. Pour into crust. Chill. Add a few drops of red food coloring if desired.
Mix flour, margarine and pecans. Press in bottom of a 9 x 13-inch pan. Bake for 30 minutes at 350°. Cool. Mix cream cheese, powdered sugar and 8-ounces Cool Whip; spread over crust. Mix chocolate pudding and milk. Spread over that layer. Top with another	8-ounces of Cool Whip and sprinkle chopped pecans on top; chill thoroughly.
Drain pineapple and oranges (use juice as a beverage). Combine pineapple, oranges, banana, grapes, marshmallows, coconut and almonds. Fold in yogurt. Chill. Serves 4 to 6 people.
Cut one pita bread in half. Spread on ingredients (sauce, cheese, etc.). Spray a cooking sheet with Pam. Bake at 400° for 8 to 9 minutes.
Mix together and put into a spray bottle. Use for removing stains before washing clothes. Apply just before placing in wash. Be sure to always check for colorfastness on colored garments.
Cook lasagna noodles according to package directions. Drain. Steam carrots, broccoli, cauliflower and yellow squash until tender. Drain. To vegetables, add cream of celery soup. Season with Italian seasoning. In baking dish, build layers of noodles, vegetables and grated Mozzarella and Ricotta cheese. Top with grated Parmesan cheese. Bake in 350° oven until cheese is bubbly and brown.
Brown beef and drain. Add 1/2 cup tomato sauce and taco seasoning. Stir. Line bottom of 9 x 11 x 2-inch pan with 2 cups corn chips. Crush remaining chips and set aside. Spoon meat mixture over corn chips. Combine remaining tomato sauce with beans and spoon over meat mixture. Bake at 375° for 25 minutes. Sprinkle with cheese and crushed chips. Bake 5 more minutes.
Cream butter and sugar until smooth. Add vanilla and eggs, one at a time. Add yogurt, mix at medium speed. Mix in flour, salt, soda and poppy seed. Put in muffin tins. Bake at 400° approximately 15 minutes or until golden brown. Makes 14 muffins.
Place chicken in greased flat 2-quart casserole dish. Mix soup, sour cream, broth, water chestnuts and almonds. Heat and pour over chicken. Top with cracker crumbs which have been tossed in oleo. Bake at 375° until crackers are browned.
Grease baking dish. Add crushed pineapple, pie filling, yellow cake mix and nuts in layers. Pour melted margarine over top. Bake at 350° for 1 hour.
Put croutons in a greased 8 x 12-inch pan; top with cheese. Cook sausage in skillet until brown. Drain on paper towels. Place sausage over cheese.
Melt butter over low heat. Remove from heat and stir in brown sugar until well blended. Cool. Stir in egg. Sift together and stir in flour, baking powder and salt. Then stir in vanilla and walnuts. Spread in well-greased 8-inch square pan. Bake at 350° about 25 minutes. Do not overbake! Cut into bars or squares while still warm.
Combine first 3 ingredients in a punch bowl. Just before serving, spoon sherbet into punch bowl by heaping tablespoonfuls; stir gently. Serve immediately. Yields 3 quarts.
Beat egg(s), add sugar and shortening and stir well. Add soda to your sour milk, then add to other ingredients. Add sifted flour, baking powder and salt, then add vanilla. Finally add chips and walnuts (optional) and stir together thoroughly. Drop on greased cookie sheet. Bake at 350° until golden brown.
Select fresh even cucumbers. Wash and cut ends off. Place dill in jar and clove of garlic. (If you wish you can use hot peppers.) Pack in sterilized jars. Add 3 level teaspoons of salt in each jar. Boil 1 quart vinegar and 3 quarts water. Pour hot over pickles and seal. Put in cold packer, starting with cold water. When water comes to a boil, remove jars. Let stand 4 weeks before eating.
Brown ground beef. Add taco seasoning and water. Cook 15 minutes. Cool. In separate bowl, chop the lettuce, onion and tomatoes. Add ground beef. Refrigerate 1 hour. Before serving, add cheese, dressing and crushed Fritos.
Dissolve yeast in warm water in a large bowl. Stir in sugar, shortening, beaten egg, salt and 3 cups of the flour. Beat until smooth. Stir in enough flour to make dough easy to handle. Place dough in greased bowl, then turn greased side up. Cover and refrigerate at least 2 hours or until ready to use. Dough can be kept up to 4 days in refrigerator at 45° or below; keep covered.
Combine first seven ingredients. Spoon into 1 1/2-quart casserole. Top with almonds. Bake at 350° for 20 minutes or until heated through. Makes 3 cups. Has 300 calories per 1/2 cup serving.
Combine all ingredients in a saucepan and bring to a boil. Simmer for 5 minutes. Cool and enjoy. (When storing, keep cloves with beets in juice to keep flavor. Lasts forever!)
About 1 1/2 hours before serving: In large skillet over medium-high heat, cook bacon until light brown. Push bacon to one side of skillet.
Mix yeast and water together. Set aside. Mix all the rest of the ingredients together. Combine both mixtures. Turn dough on floured board. Knead. Spread on greased pizza pan. Let stand 15 minutes. Spread spaghetti sauce on dough, then add cooked hamburger meat, mushrooms, cheese, onions, pepper or whatever you like. Preheat oven to 425°. Cook 15 to 20 minutes. Eat and enjoy.
Cook macaroni according to package directions. Drain and rinse with cold water. Add ham and remaining ingredients. Toss well. Chill at least 4 hours before serving.
Mix cream cheese and powdered sugar and fold in Cool Whip. Mix milk and pudding. When thick, fold into Cool Whip mixture. Put 1/2 of crumbled Oreos in bowl; layer pudding mixture and top with layer of Oreo crumbs.
Melt 1/2 cup margarine in baking dish in slow oven. Mix potatoes, onion, cheese, sour cream and soup and place in baking dish. Bake at 350° for 30 minutes. Mix corn flakes and 1/2 cup melted margarine. Put on top and bake 15 minutes longer. Serves 8 to 10.
Dissolve cornstarch in 2 tablespoons of water; add 1/4 cup pineapple juice, 1/4 cup water, vinegar, honey, soy sauce, ginger, and pepper; set aside. Heat oil in a wok or large skillet on high heat. Add onion and stir until strong smell starts to go away. Add carrot and stir a little more. Add tofu and stir until lightly browned. Add green pepper and salt. Stir a minute more, then reduce heat to medium and cook, uncovered. Colorful, rich and juicy with a Chinese flavor. A meal in itself with rice or chow mein noodles.
Bake cake in 9 x 13 pan according to directions on box. When done, poke holes in cake. While cake is baking, combine pineapple and sugar and boil for 5 minutes. Pour over cake while hot. Let cake cool, then prepare instant pudding according to directions on box. Spread pudding over cake. Spread Cool Whip over pudding.
Cream butter and sugar. Add cheese and flour. Place apples in a 2-quart dish. Spread batter over apples. Bake at 350° for 30 minutes until bubbly.
Cook the roast with the dried onion soup and Italian seasoning for 12 hours in crock-pot on low. Cool and slice or shred meat. Save drippings. To drippings, add the remaining ingredients. Simmer until ready to serve.
Saute oil, onions and carrots for 5 minutes. Add all ingredients to one pot and cook for 45 minutes. Add sherry at end. Serve with Swiss cheese.
Mix and spread on greased and floured jelly roll pan. Bake at 350° for 15 minutes.
In a 2-quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often. Add asparagus. Cover; cook over low heat 10 minutes or until asparagus is tender, stirring occasionally. Serve with grated Parmesan cheese, if desired. Makes 8 servings. Preparation time: 10 minutes. Cook time: 15 minutes.
Build in bucket glass with crushed ice. Float rum. Garnish with red cherry and orange slice.
Preheat oven to 350°. Cream the butter. Gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, soda and salt. Add to creamed mixture, mixing well. Stir lemon rind, vanilla and yogurt into batter. Pour batter into a greased and floured 10-inch Bundt pan. (I just spray with Pam, no flour.) Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan and cool completely on a rack. Sprinkle cake with powdered sugar, if desired. Yields one 10-inch cake.
Saute beef and onion in a deep skillet. Pour off fat, then add tomatoes and tomato paste and simmer for 30 minutes. Add 2 beaten eggs to cottage cheese, salt and oregano. Place cooked noodles at the bottom of a 9 x 13-inch casserole dish, alternating the meat and egg and cottage cheese mixture. Cover with half of the Mozzarella cheese, then a layer of noodles and repeat. Cook in oven at 350° for 30 minutes. Let set about 15 minutes before serving.
Mix vegetables, water chestnuts, cream of chicken soup, onion, and mayonnaise (or sour cream) together. Place in a 9 X 13 glass baking dish. Melt butter and mix with crumbled Ritz crackers. Spread crackers over top of casserole. Bake at 350 for 25 minutes. Serves 8 to 10.
Mix jello and cold water; set for a couple minutes and add 1/4 cup boiling water until dissolved. Add all ingredients. Chill!
Mix all ingredients in large casserole dish. Cover. Bake at 250° for 5 to 6 hours. Serve with cornbread.
In fry pan cook chicken with olive oil. Add diced carrots and broccoli. Take a 9 inch pie pan and place a bottom crust. In bowl mix soup with 1/2 c. milk. In pie pan add your chicken, broccoli and carrots, potatoes. Pour soup over ingredients. Put top on pie. Preheat over 350°. Cook pie in oven until golden brown or approximately 1 hour.
About 1 1/4 hours before serving, prepare pie crust mix as label directs for 1 crust pie; use to line 9-inch pie plate. Preheat oven to 425°. In medium bowl, with wire whisk or fork, mix eggs, half and half, salt and pepper until well blended. Sprinkle shredded cheese in pie crust. Pour egg mixture over cheese. Bake quiche 15 minutes, turn oven control to 325° and bake for 35 minutes longer or until knife inserted in center of quiche comes out clean. Makes 6 main dish servings.
Cook bacon until crisp; drain and crumble, reserving drippings. Set bacon aside. Saute onion, catsup, brown sugar, Worcestershire sauce and mustard in a greased 1-quart casserole. Cover and bake at 350° for 45 minutes. Yield: 4 servings.
Cream together sugar and shortening, beating in eggs, one at a time. Sift flours together; add milk and vanilla. Pour into 3 greased and floured 9-inch pans. Bake at 350° for 30 to 35 minutes.
Preheat oven to 375°. Brown beef and drain fat. Add 1/2 cup tomato sauce and the taco seasoning. Mix well. Line bottom of 2-quart flat casserole with 2 cups corn chips. Crush the remaining chips and set aside. Spoon meat mixture over corn chips in dish. Combine remaining tomato sauce and the refried beans. Spread over meat. Bake, covered, for 25 minutes. Sprinkle with shredded Cheddar cheese and crushed corn chips. Bake, uncovered, for 5 minutes more. Serves 5.
Cook broccoli. Drain. Add soup, mayonnaise and nuts. Mix well. Add eggs and onion. Pour into greased baking dish. Sprinkle with cheese and top with crumbs. Repeat. Bake at 350° for 30 minutes. Serves 8 to 10.
Cream butter and brown sugar. Add eggs. Gradually add flour, soda, allspice and milk. Fold in candied fruit, nuts and raisins. Drop by teaspoon on greased cookie sheet and bake approximately 15 minutes at 350°. Makes 3 1/2 dozen.
Mix first 5 ingredients. Add salt and soda. Stir well. Add flour and chocolate chips. Bake at 325° for 8 minutes. Remove from oven when light brown.
Dehead broccoli and cauliflower. Put in a 3-quart pot with enough water to cover vegetables. Cover and steam until done. Drain. Add 1 to 1-1/2 quarts of milk and 1/2 loaf of Velveeta cheese. Cover. Simmer 20 to 30 minutes or until cheese has melted.
Line 9-inch pie plate with 1 crust; set aside. Combine remaining ingredients. Add salt and pepper to taste. Pour filling in pie crust. Top with second crust. Seal and crimp edges. Slit top of crust to vent and bake at 375° for 45 to 60 minutes or until golden brown.
Beat eggs slightly; add sugar, syrup and butter and mix well. Add vanilla; add peanuts. Bake at 350° for about 45 to 50 minutes or until filling is firm and brown. Pie may be soft when shaken gently but will firm as it cools.
Bring to a boil. Turn heat down and simmer 15 to 30 minutes.
Fry sausage and hamburger together; drain grease off. Put in a bowl while warm; mix Cheez Whiz. Put on party rye bread (rye bread) and broil until bread is lightly brown and crisp. Watch close.
Preheat the oven to 350°. Grease a 9 x 5-inch loaf pan. In a medium bowl, mix together flour, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl, using a wooden spoon or an electric mixer set on medium speed, beat together butter and sugar until light and fluffy. Stir in the apples. Stir flour mixture into the apple mixture until the dry ingredients are just moistened. Spoon batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Transfer the pan to a wire rack to cool for 10 minutes. Turn the cake out onto the rack to cool completely.
In a skillet, cook sausage and onion until sausage is brown and onion is tender, drain. Stir in apples, sauerkraut, water, brown sugar and caraway seeds. Transfer to a 2 1/2 qt. baking dish. Cover and bake at 350 degrees for one hour. Garnish with parsley, if desired. Make 6 to 8 servings.
Combine sugar and syrup; mix well. Add eggs, butter, vanilla and nuts. Mix well and pour into uncooked pie crust. Bake for 10 minutes at 400°. Lower temperature to 300° and cook for 35 minutes longer.
Preheat oven to 400°. Mix all ingredients, except peas and gravy, and shape into 2 loaves. Spray a 9 x 13-inch pan with Pam. Place loaves in dish, lightly spray top with Pam to help brown nicely and bake at 400° for 1/2 hour. Add gravy and bake at 350° for 1/2 hour. Then add peas to gravy and steak. Bake for 15 minutes.
Beat egg yolks, butter and sugar. Add flour and buttermilk. Cook over low heat until thick, stirring constantly. Add extract. Pour into baked pie shell. Top with meringue and brown.
Pour rice in a large baking dish. Add soup and mushrooms and stir to mix.	Place 1 stick of margarine in center of dish. Bake in preheated oven at 400° for approximately 1 hour.
Mix all but bread cubes and raisins. Add bread cubes and raisins. Pour into well oiled baking dish. Bake at 350° for 1 hour.
Cook shells according to package directions. Pour marinara sauce into saucepan and heat. Spoon 1 cup of sauce into bottom of a large roasting pan or 1/2 cup sauce into each of two 2-quart baking pans. Reserve remaining sauce; keep warm.
Combine the 1 tablespoon flour and the salt; coat meat. Melt 2 tablespoons butter in skillet; add meat and brown quickly on both sides. Add mushrooms, onion, and garlic; cook till crisp-tender, 3 or 4 minutes. Remove meat and mushrooms from pan. Add 2 tablespoons butter to pan drippings. Blend in the 3 tablespoons flour. Add tomato paste; stir in beef stock. Cook and stir till thickened and bubbly. Return browned meat and mushrooms to skillet. Stir in sour cream and wine; cook slowly until hot; do not boil. Serve over noodles. Serves 4 or 5.
Heat oven to 350°. Mix flour, sugar, baking powder and salt. Beat egg whites in small bowl; stir in milk, juice, oil and peel. Add to flour mixture. Stir until moistened. Stir in cereal. Pour into prepared pans. Bake 1 hour.
Defrost hash browns and combine in a large bowl with melted butter, salt and pepper. Add onion, soup, sour cream and cheese. Blend ingredients thoroughly. Pour into buttered 3-quart casserole dish. Mix 1/4 cup melted butter with corn flakes. Sprinkle crumbs over casserole. Bake at 350° for 45 minutes.
Wash peas and put in 6-quart pot. Add 6 cups water and 2 onions. Cook on low heat for 45 minutes. Add carrots and celery. Cook for an additional 30 minutes on low heat, continuing to be sure it remains boiling. Serves 4 to 6.
Combine all ingredients and mix well. Store in an airtight container and keep in refrigerator. This recipe makes 3 cups mix (equivalent of nine 10 1/2 ounce cans of condensed cream soup).
Break eggs into mixing bowl. Add margarine, molasses, sugar, nutmeg and baking soda. Cream thoroughly. Work in flour. Transfer dough to a well floured board and knead until it is pliable. Roll out and cut with biscuit cutter. Bake at 400° until light brown. Yields 3 dozen tea cakes.
Combine spices in a spice bag. Add to the other ingredients in a large pan on stove or use large coffeepot. Simmer.
Combine dry ingredients in mixing bowl. Add Crisco and first amount of milk called for. Beat with mixer at medium speed for 2 minutes. Add eggs, rest of milk and vanilla. Beat 2 minutes. Spread batter in 2 well greased and floured 9 x 1 1/2-inch round layer cake pans. Bake at 350° for 30 to 35 minutes until center springs back when touched lightly. Cook 10 to 20 minutes, then remove from pans.
Melt butter in saucepan. Add brown sugar. Cook until blended and slightly thickened, stirring constantly. Cool slightly. Add cream. Beat until smooth. Add confectioners sugar gradually until right consistency to spread.
Brown beef and onion; add Ragu sauce and heat to boiling point. Beat cream cheese; add cottage cheese, sour cream and olives and mix. In a 3-quart casserole, layer 1/2 beef mixture, 1/2 noodles, cheese mixture, remaining noodles and top with remaining beef mixture. Bake.
Combine everything in a large saucepan; bring to a boil. Reduce heat and simmer 8 to 10 minutes or until pasta is tender.
Lightly grease 15 x 10 x 1-inch baking pan. Line bottom with waxed paper; set aside.
Put 5 pats of butter, brown sugar sprinkles and pecans in the bottom of pan. Quarter biscuits and roll in white sugar and cinnamon mixture. Melt butter and brown sugar over low heat. Add cinnamon. Pour over biscuits in pan. Bake at 400 degrees for 10 minutes; then 350 degrees of 20 minutes or until biscuits are done in center.
Preheat oven to 350°. Put roast in roasting pan. Add water, tenderizer and cover. Cook for 1 hour. Peel potatoes and cut in half. Cut celery in half. Add remaining ingredients. Cover and return to oven for 1 more hour. At end of baking time, remove from oven. Place roast on platter and surround with veggies.
Sprinkle flour on cheese. Pour on butter. Add salt and red pepper. Add Rice Krispies. Knead by hand. Roll into marble sized balls and bake on ungreased sheet. Flatten with fork and bake at 300° for 30 minutes.
Melt 1/2 stick butter in frying pan. Salt and pepper pork chops. Brown pork chops in pan until braised on both sides but not until done. Remove from frypan and put aside. Melt rest of butter in frypan. Add rice and brown. Add consomme, onion soup and mushrooms. Bring to a slight boil. Pour into a 2 to 3-quart casserole dish. Top with pork chops. Cover with foil and bake at 350° for 1 hour.
Combine five ingredients in food processor; process until blended and cheese is fine as you want it. Add pimiento; process just to blend. Store in covered container in refrigerator. Makes 3 cups.
Fill a stemmed glass with hot water, then empty glass. Refill with boiling water and empty again. Fill the glass more than half full with the coffee and sugar to taste. Stir and add whiskey. Spoon on whipped cream and drink hot coffee through cool cream.
Prepare stuffing and let stand 2 minutes. Add oranges to stuffing. Place 1/4 stuffing in each ham slice. Roll ham and place each one, seam down, in a baking dish. Spoon remaining stuffing around ham slices. Spoon marmalade over all. Bake at 400° for 20 to 25 minutes.
Cut slightly cooked potatoes into 1 inch cubes. In large bowl combine potatoes, onions and salad dressing. Toss gently. Dust with paprika. Garnish with chives and bacon bits. Serve warm or at room temperature.
Peel and cube potatoes. Put into shallow baking pan and mix oil into potatoes. Pour dry soup mix over potatoes and mix well. Bake in oven at 350° or until done.
In food processor, blend strawberries until smooth; pour into saucepan. Add water, sugar, tapioca and salt; let stand 5 minutes. Bring to boil over medium heat, stirring constantly; remove from heat and add lemon juice. Chill; add orange sections just before serving.