HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a baking sheet with aluminum foil and set aside. In a double boiler, melt the chocolate with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.	Remove the top part of the double boiler and stir the nuts into the melted chocolate. Pour the mixture out onto the prepared cookie sheet. Spread to desired thickness. Refrigerate for 20 to 30 minutes, or until set. Slide a metal spatula under the chocolate to loosen from the foil. Break into uneven pieces. Store in airtight container in the refrigerator. Yields about 1 1/4 pounds.
Combine all ingredients; let stand overnight or all day in refrigerator. Bake for 1 to 1 1/2 hours at 350°. Serves 8.
Cut bacon in small size pieces and fry until crisp. Remove bacon from fat. Mix sugar, vinegar, water and salt together. Mix into the slightly beaten egg, then stir into the bacon fat until it thickens. Pour over lettuce which has been broken in small pieces; add bacon pieces on top of it. Toss all together.
Spread potatoes evenly in lightly greased 10 x 6 x 2-inch baking dish. Top with sour cream; sprinkle with bacon and onions. Top with cheese. Bake at 300° for 30 minutes. Serve hot. Serves 6.
Boil potatoes with skins on until done. Drain and let cool. Thinly slice the unpeeled potatoes. Butter bottom of 9 x 12-inch baking dish. Put one layer of potatoes, salt, pepper, half of cheese and bacon in casserole. Dribble half of the butter over layer. Make another layer the same way. Bake, uncovered, at 350° until bubbling hot, about 15 minutes.
Boil potatoes and cut up. Put in mixing bowl with pickles, eggs and onions. Fry bacon crisp. Lay on paper towel to drain. Mix mustard, mayonnaise and sugar. Add to bacon drippings and simmer for a few minutes. Crumble bacon over potatoes. Pour in sauce and mix all together. Delicious hot or cold.
Cut marshmallows in half and set aside. Melt slowly the caramels, margarine and milk. Dip marshmallows in caramel and roll in Rice Krispies. Set aside until set up and firm.
Cream softened margarine and sugar (do not use mixer). Add vanilla and flour. Mix well. Use one bag of potato chips. Punch holes in bag and crush with hands, not too small. Add to dough and mix. Drop by teaspoon on an ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Makes about 6 dozen.
Remove all cartilage from crabmeat. In 4 to 5-quart pot, cook onion, celery and garlic in margarine or butter until tender. Add tomatoes, okra and seasonings. Cover and simmer 1 hour. Add crabmeat and heat through. Serve over hot cooked rice. Serves 6.
Heat to boil the milk, salt, juice and jello. Add 2 beaten eggs; mix good and cool in refrigerator until livery. (Beat about 10 minutes.) Add drained peaches. Grease plate with butter and line with wafers. Pour mixture in and serve with whipped cream.
Mix cream cheese (room temperature) with all other ingredients, then stir in chicken. Put mixture (about 1 tablespoon) on Pillsbury crescent rolls; fold. Bake for 20 minutes at 350°. (Optional: Brush with butter.) Make small or large. Just cut triangles in half to make 2 triangles.
Cook grits as instructed on the package using 2 Tbsp. less water. While they are HOT, add the cheeses and butter (or margarine). Pour into 9-inch square baking pan. Top with paprika. Let it sit at least one night in the fridge before baking.
Mix soups and water together. Put rice in a greased casserole dish. Pour half the soup mixture over rice. Dip chicken pieces into melted butter and lay on rice. Pour other half of soup mixture over the chicken. Bake at 325° to 350° uncovered 1 1/2 to 2 hours.
Combine macaroni, broccoli, ham, tomatoes and salt. Heat cheese and milk over low heat. Stir sauce into macaroni mixture. Pour into 2-quart casserole. Top with bread crumbs that have been tossed in margarine. Bake at 350° for 45 minutes. Serves 6 to 8.
Soak and cook beans as directed for boiled beans. Turn into a bean pot or heavy casserole. Combine salt, brown sugar, molasses, mustard, tomatoes and onion; add to beans. If the liquid does not cover the beans, add enough hot water to cover. Scrape rind of salt pork and cut gashes in fat 1/2 inch apart. Press into the beans, leaving only the rind exposed; or cut in 1/2-inch slices and bury in the beans or lay on top. Cover and bake in a slow oven (250° to 275°) 6 to 8 hours, adding more water as necessary to keep the beans just covered. Remove cover for last half hour of baking. Makes about 12 servings.
Mix soups and water or milk in baking dish. Add rice and stir. Arrange chicken on top. Cover with foil and bake at 350° for an hour. Uncover and bake 30 minutes or until brown.
Cream the shortening, sugar, egg and applesauce. Mix dry ingredients, raisins, nuts and cloves. Drop by teaspoon. Bake at 375° for 12 to 15 minutes.
Put each ingredient on top of one another in a bowl. Put bacon on top. Let sit overnight in refrigerator. Mix and serve.
Put in a large saucepan the first 3 ingredients. Cook over low heat until blended. Remove from heat; add cereal. Spray 8 x 8-inch pan with cooking oil. Press mixture into pan. Cut into 12 pieces.
Cover the bottom of a 13 x 14-inch Pyrex dish with a thin layer of crumbled saltine crackers. Add the oysters; do not drain. Top with another layer of saltine crackers to cover oysters good. Top with a stick of butter, chopped. Cover crackers with milk; add a pinch of salt and pepper to taste. Bake at 425° for 40 minutes, or until the top crust is brown.
Boil until thickened and stir in 3 drops of red food color, 3 Tbsp dry strawberry jello. Cool. In a baked pie shell place 1 quart of sliced strawberries, cover with above mixture. Chill. Serve with whipped cream or Cool Whip.
Cream oleo and brown sugar. Add eggs, one at a time. Beat in vanilla and peanut butter. Sift together flour, baking powder and salt. Add and mix well. Mix in oatmeal. At last, add chocolate chips. Bake in jelly roll pan at 350° for 20 minutes.
Blend all ingredients together in a blender at high speed for 30 seconds, or to a thick, smooth sauce, stirring down if necessary with a rubber spatula. Serves 4.
Mix and freeze. Thaw by pouring warm 2 liter bottles of 7-Up over.
Place chocolate chips, butter and marshmallow cream in large bowl; set aside. In heavy 4-quart saucepan bring to boil evaporated milk and sugar, stirring constantly. When mixture reaches full rolling boil, start timing and cook 8 minutes, stirring constantly. Remove from heat; pour over chocolate mixture in bowl, stirring until well mixed. (Be careful - it's very hot!) Beat with electric mixer or wooden spoon until it begins to hold its shape. Beat in vanilla. Stir in nuts. Pour in greased 15 x 10-inch jelly roll pan; spread evenly. Chill; cut into 60 pieces. Store in airtight container. Makes 5 pounds of mouth-watering melt-in-your-mouth fudge!
Mix 5 ingredients in large heavy saucepan on low heat. Cool until sugar dissolves. Increase heat to high and boil to 210° on candy thermometer, about 5 minutes. Add pecans and oleo. Boil, stirring, to 230° thread stage, about 5 minutes. Cool 1 minute. Beat with wooden spoon until thick and creamy, about 5 minutes. Drop by teaspoon on greased cookie sheet. Cool. Store in airtight container for a month.
Use lightly greased griddle or frypan (375° if griddle). In small bowl, combine batter and chocolate chips. Pour 2 tablespoons of batter and chocolate chips on griddle. Turn when bubbly. Cook until desired lightly browned surface is obtained. Serve with syrup.
Cover wheat with water and set aside. Wash, drain and chop parsley. Cut up onions with most of greens. Drain wheat well. Add parsley and onions, salad oil and lemon juice. Season with salt and pepper. Mix well. Let stand several hours.
Thaw bread. Grease Bundt pan. Sprinkle nuts on bottom. Cut 1 loaf of bread into small pieces and distribute on bottom of pan. Mix sugar, butter and pudding. Sprinkle 1/2 mixture on cut bread. Layer 2nd loaf of bread and sprinkle on the rest of the pudding mixture. Bake at 350° for 30 to 40 minutes. Invert on plate immediately.
Crumble pork into a 3-quart casserole. Stir in mushrooms and onion. Cover with heavy-duty clear plastic wrap. Microwave at High 5 to 7 minutes until pork is done, stirring twice. Drain fat. Cook and drain the egg noodles. Add noodles, 1 1/2 cups cheese, peas, soup and seasoning. Stir well. Cover and microwave at Medium 9 to 11 minutes or until thoroughly heated, stirring once. Sprinkle with remaining cheese. Cover and cook at Medium for 1 1/2 to 2 1/2 minutes. Serves 6 to 8.
Mix ingredients; pour in pan. Set pan filled with the mixture in a pan of water and bake 35 minutes at 350°. Chill and sprinkle brown sugar on top. Put in broiler and brown 2 to 3 minutes.
Dissolve yeast in 1 cup of the lukewarm water. Mix all other ingredients in a large bowl. Add yeast mixture and the other cup of warm water. Mix well. Let rise for 2 or 3 hours in bowl. Place in refrigerator for 4 hours.
Mix together, oil, boiling water, cereal, salt and sugar. Let stand until lukewarm. Dissolve yeast in warm water; add to cooled first mixture. Add eggs and flour. Put in bowl and cover. Place in refrigerator overnight. Does not need to set out and raise.
Combine the flour, baking powder, baking soda and salt; set aside. In a mixing bowl, beat eggs until light. Add buttermilk; mix well. Add dry ingredients and beat until batter is smooth. Stir in butter. Pour about 3/4 cup batter onto a lightly greased preheated waffle iron. Sprinkle with a few pecans. Bake until golden brown. Yields 7 waffles (about 8 inches each).
Mix dry ingredients together and store in a closed container. Add 2 or 3 teaspoons to a cup of hot water.
Soften cheese. Stir in pineapple. Add 1 cup pecans. Add pepper, onion and salt. Form in ball. Roll in 1 cup pecans.
Cook vegetables as directed on package; drain. Set aside. Heat oil in medium skillet over medium-high heat; add beef, onion and garlic. Stir-fry 2 to 3 minutes or until beef is no longer pink. In small bowl, combine remaining ingredients, blend well. Cook until mixture thickens and boils, stirring constantly. Add vegetables; cook until thoroughly heated.
Cream sugar and butter and add egg yolk. Sift together flour and cinnamon. Combine ingredients and mix well. Press into jelly roll pan. Beat egg white until foamy and spread over dough. Sprinkle with one cup of chopped pecans and gently press them down. Bake 45 minutes at 300°. As soon as removed from oven, immediately cut into fingers and remove from pan to cool. Freezes beautifully.
Melt butter and add other ingredients. Stir and cook until candy thermometer reaches 310°. Pour over nuts which have been toasted for 15 minutes at 200° on a buttered cookie sheet. When cool, spread 2 squares melted chocolate over candy. (Use white or dark chocolate.) Break into pieces when cool. Tastes like a Heath bar.
Mix together in order given and put in a greased 1 1/2-quart casserole. Top with 1/2 cup crushed potato chips. Bake in 425° oven for 15 minutes.
Mix sugar and shortening until creamy. Add flour and mix. Then add milk, egg yolks, and vanilla. Beat with mixer 2 minutes at medium speed. Pour into greased and floured cake pans. Bake at 350 degrees for approximately 30 to 35 minutes.
Mix Jell-O with 1 cup hot water, then add 1 cup cold water. Grind or chop apples and oranges, using 1/2 of the skins of fruit, also. Sugar may be added to hot Jell-O mixture. Mix all ingredients in order given and chill overnight. This is always a favorite recipe for our family.
Combine 1 1/4 cups flour, sugar, yeast and salt. In a saucepan, heat sour cream and water to 120° to 130°. Add to dry ingredients and beat until blended. Beat in eggs until smooth. Exchange beater for dough hook and turn to speed 2. Add enough of remaining flour to form a soft dough. Continuing on speed 2, knead 5 minutes, until dough is smooth and elastic.
Grease 9 x 13-inch pan. Spread 1/2 bread cubes on bottom. Combine chicken, celery, green pepper and onion. Spread over bread cubes. Top with rest of cubes. Beat eggs. Add milk with salt and pepper. Pour over layers. Cover and refrigerate overnight. Before baking, whip soup together and spread over top. Bake 50 minutes at 350°. Cut in squares to serve.
Cream butter and powdered sugar. Add eggs and beat until smooth. Add a little pineapple juice if too heavy to spread. Crush vanilla wafers. Line the bottom of pan with 1/2 of cookie crumbs. Spread on mixture, then the crushed pineapple, then the whipped cream, then the rest of the crumbs. Store overnight in freezing unit. Optional: Add vanilla to whipped cream; if sweetened add powdered sugar instead of granulated sugar as it makes water in bottom of pan.
Combine pineapple and pudding mix. Stir until well mixed. Add marshmallows and Cool Whip. Add more nuts if desired. Mix well, pour into dish and refrigerate. Can be frozen.
Brown pork in Dutch oven or put into casserole; add rest of ingredients. Bake 2 hours at 350°.
Preheat oven to 325°. Place roast on heavy aluminum foil. Sprinkle with onion soup mix. Spread mushrooms soup on top. Wrap roast in foil and seal well. Bake for 1 hour and 45 minutes or until tender.
Preheat oven to 325°; grease 13 x 9 x 2 pan. Sift flour, baking powder and salt. In separate bowl, mix butter, sugar and eggs until mixture is light and fluffy. Beat in cocoa and vanilla, then blend in flour mixture. Fold in pecans. Spread in greased pan. Bake 30 minutes. Sprinkle with powdered sugar.
Mix all ingredients together. Fold in bananas. Bake in 2 round pans at 350°. Frost with favorite frosting. Nellie made her home at Walker Post 1978 to 1981.
Mix the sour cream, mayo, green chilies, corn and cheese in a bowl. Add shots of Tabasco to taste (at least 3 to 5). Serve with Fritos Scoops. Yummmm!
Place carrots in a large saucepan with 1-inch of boiling water. Cover and simmer for 10 minutes. Add onions. Cover and cook for 5 minutes longer or until just tender. Drain and return vegetables to the pan. Add margarine, brown sugar and ginger, stirring frequently. Cook over medium heat for 5 minutes or until vegetables are glazed. Makes 4 cups.
Beat sugar and shortening together. Add eggs. Dissolve the soda in the milk (soda makes the milk sour), add vanilla. Slowly stir in flour and baking powder. Drop on greased cookie sheet and bake at 375° for 12 to 15 minutes.
In large saucepan melt butter and dates. Add eggs and sugar. Cook 5 minutes. Remove from heat. Add Rice Krispies, vanilla, nuts and salt. Grease hands, form into balls and roll in coconut. Chill.
Mix all ingredients thoroughly. Put into loaf pan. Cover with 3 strips of bacon if you like that flavor. Pour one (8-ounce) can of tomato sauce over loaf. Bake one hour at 350°.
Mix first 5 items. Butter individual crab-shaped Pyrex dishes or Pyrex custard cups. Fill with crab mixture. Sprinkle with bread crumbs and top with melted butter. Bake at 375° for 20 minutes.
Mix. Heat oil until hot. Dip wieners in mixture. Drop in oil and cook until golden brown.
Combine all ingredients, adding flour last. Pour into greased pie pan. Bake 50 minutes at 325°. Cut heat off and leave in oven another 10 minutes. It forms its own crust.
Preheat oven to 400°. Place oven rack in the center of oven for better heat distribution. Lightly grease or place paper baking cups in muffin tins. In a large mixing bowl, combine egg, milk and oil. Set this bowl aside. In separate bowl, combine flour, sugar, baking powder and salt. Stir with fork. Make a well in the middle of dry ingredients and put wet ingredients in. Mix until moistened. Batter should be lumpy. Bake 20 to 25 minutes or until golden brown. Remove from pan immediately. Makes 10 to 12 muffins.
In Dutch oven, cook pork chops in oil and 1/4 cup soy sauce. Remove and set aside. Fry rice in remaining liquid. Add more soy sauce slowly until light brown in color. Put pork on top of rice and set aside. Put more soy sauce in deep pan and saute coleslaw and onion powder. Scramble eggs loosely. Remove and chop. Mix all together. Serve with duck sauce and sweet and sour sauce. Recipe may be doubled, except for eggs.
Place roast in large container. Add vinegar and enough water to cover. Soak overnight.	Drain; rinse.
Boil sugar and vinegar 3 minutes. Add horseradish and return to a boil. Stir in pectin. Bring to a boil. Boil hard for 1 minute. Remove from heat. Stir and skim. Put jelly in hot sterilized jars and seal with wax. Yields 3 (6 ounce) jars.
Slice entire square of rolls so that you have a top and bottom. Return bottom portion to tray. Combine other ingredients except ham and cheese. Spread mixture on bottom portion of rolls. Top with cubed ham and cheese and the top portion of rolls. Wrap in aluminum foil and bake at 400° for 20 to 25 minutes.
Saute the hamburger with the onion and green pepper in the Crisco. Make sauce with the soup, tomato paste, water, salt, pepper, oregano and Worcestershire sauce. Cook the noodles. Grate the cheese. Alternate layers, starting with noodles, hamburger mixture, tomato sauce and grated cheese. Grease baking dish well. Bake at 375° for about 45 minutes.
Mix all ingredients together and freeze 24 hours, stirring once in a while to maintain slushy texture. Makes 1 gallon. But use a large container to allow room to stir.
In a large mixing bowl, combine olive oil, vinegar and garlic. In a food processor, mince basil and add to bowl. Puree the vegetables in small batches and add to bowl. Add tomato juice, Worcestershire sauce and salt and pepper to taste. Refrigerate soup for at least 4 hours before serving. Stir soup and serve. Makes 8 to 10 servings.
Beat eggs until smooth. Add sugar, syrup, melted butter, chopped pecans and vanilla. Pour into pie crust. Sprinkle more pecans along top of pie and bake at 350° for 45 minutes.
Cook the first 3 ingredients to soft-ball stage. Remove from stove. Add the vanilla and peanut butter. Mix well. Put pan in sink with cold water in it. Beat fudge by hand until too thick to beat. Put in buttered pan. Chill in the refrigerator. Slice and enjoy.
Layer vegetables. Mix liquids. Pour mixed liquids on vegetables. Place in refrigerator 24 hours. Drain to serve.
Spread the bean dip in a shallow 9 x 13-inch dish. Mix the sour cream and seasoning together. Spread on top of bean dip. Layer lettuce, then chopped onion, green pepper, tomatoes and cheese. Serve with Doritos.
Preheat oven to 450°. In large bowl, combine all ingredients. Mix well and pour into pie shell. Bake for 15 minutes. Reduce oven temperature to 350° and continue baking for 35 to 40 minutes or until knife inserted comes out clean. Cool before cutting. Garnish with whipped cream and nuts, if desired.
Combine eggs, oil, sour cream, cornmeal, corn, baking powder and salt. Add chopped peppers and half of the cheese. Spread in well-greased baking pan (12 x 8 x 2-inch) and cover with remaining cheese. Bake at 425° for 20 to 25 minutes. Serves 8 to 10.
Cook noodles as directed on package. Make spaghetti sauce. Layer in large casserole starting with sauce and end with sauce. Sprinkle with cheese and bake at 350° almost an hour or until done. Let set awhile before serving.
Mix cake mix as instructed. Pour out half of it into a 9 x 13-inch pan. Bake for 15 minutes at 350°. Melt together caramels, butter and milk. Pour over cake. Sprinkle with half a bag of chocolate chips. Pour rest of batter and bake for 15 minutes. Sprinkle rest of chocolate chips on hot cake. Spread.
Put in casserole dish. Put in dish below with water. Bake at 350° for 45 to 50 minutes. Serves 8.
Pour orange juice, lemon juice, tea and sugar into a bottle or pitcher. Stir these ingredients; refrigerate at least 2 hours. Also refrigerate the ginger ale and club soda. Open can of mandarin oranges when you are ready to serve the punch. Pour contents of can into punch bowl. Add the juice and tea mixture to the bowl. Stir well. Add chilled ginger ale, club soda and the Decorative Ice Cubes. Serve in punch cups or tall glasses. Serves 8.
Bring 3 quarts water to boil. Add orzo; cook until tender, 6 to 8 minutes. Drain thoroughly. Place pine nuts in large dry skillet and cook, stirring, over medium heat until brown, 5 minutes. Mix toasted pine nuts with orzo in bowl; season with salt and pepper and toss with olive oil. Just before serving, finely chop basil and fold into orzo. Makes 6 to 8 servings.
Mix all ingredients together for 2 minutes with electric mixer. Bake at 350° for 30 to 45 minutes.
Combine cherries, raisins and bourbon. Cover and let stand overnight. Drain fruit; reserve bourbon. Cream butter or margarine and sugar together until light. Add egg yolks and beat well. Combine 1/2 cup flour and pecans. Sift remaining 4 1/2 cups flour, nutmeg and baking powder. Add flour and bourbon alternately to butter mixture, beating well after each addition. Beat egg whites until stiff, but not dry. Fold egg whites into flour mixture, soaked fruit and pecans. Pour into 2 greased 5-inch star cake pans lined with waxed paper. Bake 3 1/2 hours at 275°. Ice with regular batter-sugar icing.
Boil chicken. Remove from water and cut into bite size pieces. In water used to boil chicken add margarine, bouillon, and soup letting boil. Meanwhile, cut biscuits into quarters, and drop into boiling mixture. Push biscuits down into mixture. Do not stir or they will clump. Cover. Reduce heat to simmer. Cook until dumplings are done. Serves 10.
To cooked rice, add remaining ingredients. Bake in 350° oven until set and brown. Can top with meringue, if desired. Refer to meringue recipe within this cookbook.
Heat oven to 325°. In roasting pan or 2 Dutch ovens, mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt; stir into meat mixture(s). Stir in tomatoes, water and beef bouillon.
Saute onion, celery, garlic and butter in large pan until tender. Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer 30 minutes. At this point refrigerate or freeze if desired, or add fish and simmer 7 to 10 minutes until fish is opaque and flakes easily with a fork. Makes 4 to 6 servings.
This is a cake that requires a starter obtained from one of your friends. This is sometimes a mixed blessing, as it is difficult to find other people willing to keep the chain cake going. Following are the instructions for the 30 days required to complete the task.
Melt margarine; add cocoa, well beaten eggs, flour, salt and sugar. Beat well. Then add nuts and stir again. Pour in greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes. Pour marshmallows over cake while still hot.
In a blender container place all ingredients. Cover; blend on high speed for 2 minutes. Reduce speed. Blend 1 minute longer or until frothy. Serve immediately. Makes about three 9 ounce servings.
Bake pie shell at 350° for 10 minutes. Repair shell, if needed. Beat eggs; add seasonings and milk and beat well. Place Swiss cheese in cooled pie shell along with seafood. Pour in egg mixture. Bake at 350° for 50 to 60 minutes (golden brown on top). To reheat/serve: Dot with butter and bake at 350° for 20 minutes.
Cover bottom of casserole dish with warmed beans. Layer on top of beans the tomatoes, sour cream, onions and olives. Then layer shredded lettuce, another layer sour cream and avocado. Sprinkle more cheese on top and serve warm with chips.
Cook broccoli until tender. Drain well. Cook chicken breasts and cut into bite-size pieces. Spread broccoli on bottom of casserole dish. Place chicken over this and sprinkle cheese over top. Now add cream of celery soup mixed with water. Pour over all. Bake at 350° for about 20 minutes or until cheese melts and starts to brown.
Mix first 5 ingredients. Dissolve soda in warm water and add to mixture; add salt and flour, a little at a time. Add chocolate chips and nuts. Bake.
Heat sugar and corn syrup until dissolved and bubbly. Remove from heat and add peanut butter; mix well. Add cereal and peanuts. Mix thoroughly. Pat into a 9 x 13-inch pan.
In blender combine sherbet, ice cream, syrup and milk. Blend until smooth. Add cream of coconut if desired. Garnish with whole raspberries. Makes 3 servings.
Combine last 5 ingredients. Cut meat into 1 1/2-inch cubes into a large casserole. Add vegetables. Add soup mixture. Cover with foil and bake at 250° for 5 hours.
Chop and grate broccoli, onion and cauliflower. Mix salt, sugar, vinegar and mayonnaise. Pour over vegetables.