HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter; add sugar gradually. Blend in melted chocolate and vanilla. Add eggs, two at a time, and beat for 5 minutes after each addition of eggs, using medium speed. Pour into baked pie shell. (I use pre-packaged chocolate crumb.) Place in refrigerator. After it sets, top with whipped cream, chopped nuts and chocolate shavings.
Cook squash until soft in salt seasoned water and drain. Mash. Mix all ingredients together. Pour in buttered baking dish. Sprinkle 1/4 cup Parmesan cheese over top and bake 30 minutes at 350°.
Must use "starter" or make own. Use fruit cocktail if you are just beginning. Let stand covered 10 days after adding 1 cup sugar. Let stand at room temperature. Stir every day. After 10 days you are ready to begin. 1st Day: Mix together the 1 1/2 cups starter, 1 1/2 cups sugar and 1 can peaches. Keep covered in large container at room temperature. Stir every day.
Mix sugar, milk, cocoa and margarine in a large saucepan; bring to a boil for 1 minute. Remove from heat; add peanut butter and vanilla. Mix well and add oats. Drop by tablespoon onto cookie sheet or wax paper.
Mix all ingredients together in bowl. Stir in pecans. Drain excess liquid. Place pecans on cookie sheet. Bake for 15 minutes at 325°. Remove from oven, place pecans on another cookie sheet. Bake 15 more minutes. Let pecans cool and remove from cookie sheet.
Prepare cake mix as directed on box. Bake at 350° for 20 to 25 minutes. Bake in an 18 1/2 x 13-inch cake pan or divide cake batter into 2 (13 x 9-inch) cake pans.
Put all ingredients into Osterizer blender container. Cover and process at liquefy until smooth.
Melt first two ingredients in double boiler just to smoothness. Stir in noodles and marshmallows. Spoon drop onto wax paper. Refrigerate to set. Great taste!
Mix corn meal, flour, dry milk, baking powder, salt and sugar. Add eggs, warm water and corn oil. Add cream cheese, jalapeno peppers, onion and cheese. Cook at 425° for 30 minutes in 2 well-greased pans.
Sift together flour, sugar, baking powder, and salt. Add shortening, cherry juice, milk and cherries. Beat 2 minutes add egg white unbeaten. Beat for 2 minutes fold in nuts. Grease and flour 13 X 9 pan and bake at 350 degrees for 30-35 minutes if using layer pans or 35-40 minutes if using 13 X 9.
Combine meat, crumbs and eggs with 1 cup tomato sauce; reserve remaining sauce. Mix in onion, green pepper and seasonings. Shape mixture into loaf in shallow baking dish. Bake at 350° for 50 minutes. Pour remaining sauce over top of loaf; continue baking 10 minutes. Makes 6 to 8 servings.
Bring to a boil, stirring continuously sugar, milk, chocolate and Karo. When reaches a hard-boiled stage, remove from heat and add oleo, vanilla and pecans. Beat or stir vigorously until begins to harden. Pour out onto buttered plate. Cut.
Mix shortening and sugar well, add eggs, one at a time, then jelly, cinnamon, nutmeg, allspice, melted charlotte and orange paste, sift flour	and baking powder. Roll fruits in 1/2 cup flour, add flour 1 cup at a time, add fruit and flour and vanilla. Bake slowly 1 1/4 hours or until done. When tested, pour wine over cake. When cold, put in a container, cut raw apple on top, add spoonfuls of wine over it, then put a tight lid over it, for two to three weeks before Christmas.
Combine all ingredients, except nuts, in top of double boiler. Place over simmering water and stir until smooth. Add nuts and mix. Spread into 9 x 5-inch pan. Makes 2 dozen.
Into large pitcher, pour juices and sugar. Stir to dissolve. Stir in remaining ingredients. Makes about 6 cups punch or 8 (6 ounce) servings.
Parboil zucchini until just fork tender. Cool. Meanwhile, brown sausage and onion. Drain off fat. Cut zucchini lengthwise. Scoop out and discard seeds. Scoop out pulp, almost to rind. Add pulp to sausage, along with cracker crumbs, thyme, eggs and Mozzarella.
Mix all ingredients together; toss lightly. Place in covered bowl and marinate overnight in refrigerator. This will keep for a week or more.
In a small mixing bowl, beat together cream cheese and sugars. Stir in yogurt and drained pineapple. Spoon into 10 paper muffin cups and place in muffin pan. Combine pecans and cherries and place atop each cup. Cover. Freeze firm. Let stand for about 10 minutes before serving.
Mix all ingredients together and beat until smooth. Spoon on hot greased griddle and bake until bubbles appear. Turn and bake.
Remove filling out of bread. Mix with ingredients and put mixture back in bread loaf. Roll lightly in foil and bake at 450° for 45 minutes.
In large mixer bowl, mix the 2 cups of flour and yeast with a wooden spoon. Put milk, butter, sugar and salt into saucepan. Cook and stir on medium heat until butter melts and mixture is warm (115°). Pour warm mixture over flour mixture and add egg. Beat at low speed with mixer for 30 seconds. Gradually stir in the 1 1/4 cups of all-purpose flour. Beat with wooden spoon until smooth. Grease waxed paper with some shortening. Cover dough in bowl with the waxed paper. Put in a warm place to rise for 1 hour or until dough is twice as big. Beat dough with a wooden spoon. Let rest 5 minutes. Grease 20 muffin pans, filling them about halfway. Cover with greased waxed paper and let rise 30 minutes or until twice as big. About 10 minutes before time is up, turn oven up to 400°. Remove waxed paper and put pans in oven. Bake 12 to 15 minutes or until golden. Remove rolls from oven and serve warm. Makes 20 rolls.
Combine sugar and juice with 2 cups water. Boil for 5 minutes or until sugar is completely dissolved. Remove from heat. Add remaining water and cool. Just before serving, add ice. Garnish with lemon slices and mint (if desired).
Combine crab meat, Worcestershire sauce and mayonnaise in 1 1/2-quart casserole; mix well. Sprinkle with cheese. Bake at 400° for 20 minutes. Serve with crackers.
Combine all ingredients in a large bowl; stir until blended. (Mixture will be stiff.) Spoon into generously buttered 9-inch pie pan. Bake in preheated 350° oven for 30 minutes or until browned and slightly puffed. Serve with Cool Whip or whipped cream.
Mash cranberry sauce with fork. Place in saucepan. Gradually beat in water and apple juice. Add cinnamon sticks and cloves. Bring to a boil and simmer 5 minutes. Add orange juice. Serve hot. Garnish with orange or lime slices. Makes approximately 2 quarts. Can put in crock-pot to keep warm.
Mix 1 tablespoon flour, 1/2 cup sugar and water together and add apples. Put into a greased 9 x 13-inch pan. Combine brown sugar, oatmeal, 1/2 cup flour, cinnamon and salt. Crumble with margarine. Sprinkle over apples. Bake at 350° for 35 to 40 minutes.
Stir milk, soup, vinegar and garlic into bacon drippings and heat. Combine soup mixture and remaining ingredients in large bowl. Can divide ingredients into 2 separate bowls with covers and freeze one. Bake other one at 350° for 30 minutes.
Preheat oven to 325°. Grease and flour 9 x 13-inch pan or Bundt pan, combine pecans and coconut in bottom of pan. Prepare cake mix according to box directions and pour over pecans and coconut. Melt butter and cream cheese together, stir in powdered sugar and pour over batter. Bake 45 minutes to 1 hour or until done. Let cool and remove from pan.
In 2-quart microwave-safe casserole, combine brown and white sugars, cornstarch, 3 tablespoons oleo and water. Add rhubarb. Micro-cook, uncovered, on High for 7 to 9 minutes or until thickened and bubbly, stirring every minute. Cover casserole to keep warm.
Layer all ingredients in crock-pot; sprinkle cornstarch over stew. Add salt and pepper to taste. Cook on low 6 to 8 hours.
Cook spaghetti according to directions; drain. Stir butter into hot spaghetti. Add Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in greased pie plate.
Grate Cheddar cheese and place in a mixing bowl. Soften butter to room temperature and blend in with cheese. Add flour, celery powder, Worcestershire sauce, salt and white pepper. Mix well to form a stiff dough.
Blend in blender enough green tomatoes for 3 cups of paste. Measure in cooking kettle. Add sugar. Cook for 5 minutes. Remove from burner. Add red Jell-O and stir good. Pour into jars and seal.
Melt butter in deep baking pan. Pour on top of it a batter made with the sugar, flour, milk and baking powder. Have ready the fruit heated with extra sugar. Pour the hot fruit on top of batter. Bake in 370° oven for 25 minutes.
Melt stick margarine in 13 x 9-inch dish. Bake at 350° for approximately 1 hour or until knife inserted comes out clean.
Chop the flour, sugar and vanilla with the butter directly on baking table. Add egg yolk and work the dough together. Put the dough in a cold place to stiffen. Pipe the dough into strips. Shape them into rings. Put onto greased baking sheets. Bake for 8 to 10 minutes at 200°C (360°F).
Saute vegetables (except carrots) with bacon and add to cooked potatoes. (When you boil potatoes, cook a very short time, so they don't mush.) Add corn, butter and milk last, do not boil after adding milk, it will curdle.
Flatten out crescent dough. Spread with sausage and sprinkle with Parmesan cheese. Roll up and chill until very firm, but not frozen. Slice 1/4-inch thick and bake at 350° for 15 minutes.
Beat cocoa and water until smooth. Add sugar and Karo. Boil until you have a soft ball. Remove from heat, add both milks, vanilla and salt. Keep in refrig. Makes 2 qts.
Mix all ingredients; form into patties. Fry in Crisco or Wesson oil until golden brown on both sides for 2 to 3 minutes each side.
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-quart slow cooker.
Place pork chops in 3-quart glass casserole dish. Cover and microwave 6 to 8 minutes. Turn meat over during cooking. Drain. Mix together potatoes, onions, cheese, flour, salt and pepper. Layer over pork chops. Dot with butter and pour milk over top. Cover and microwave on Defrost for 45 to 60 minutes, giving dish 1/2 turn during cooking. Let stand 5 minutes.
To corn, add salt, pepper, flour and melted butter. Add beaten eggs and milk. Pour into a greased baking dish and bake at 350° for 35 to 40 minutes. Serves 6.
Mix all ingredients and pour into unbaked pie shell. Bake 40 to 45 minutes at 325°.
Mix all ingredients together (tomatoes, cukes and onions according to your taste) in bowl. Cover and refrigerate overnight at least. Keeps about 2 weeks in refrigerator if you can keep it that long.
Mix Worcestershire sauce and soy sauce. Rub ginger over steaks and sprinkle with garlic salt or fresh garlic. Marinate steaks about 1 hour prior to cooking.
Pour broccoli and rice over butter while hot. Mix other ingredients together with broccoli-rice mixture. Bake at 350° for 30 minutes or until brown around edges.
Mix lightly together; do not beat. Bake at 350° for 1 hour and 10 minutes or 30 minutes for muffins.
Bake the cake mix according to the directions on the box using a 13 x 9 x 2 baking pan. Poke holes in the cake as soon as you take it out of the oven. Heat the two ice cream toppings (if needed) and pour them over the holes in the cake. Let the cake cool completely in the refrigerator. After it has cooled, top it with the Cool Whip and break the candy bars into very small pieces and spread over the Cool Whip.
Brown the onion in fat until done. Add beef, salt and pepper. Drain the green beans and mix with 1 can tomato soup. Add the meat mixture. Pour into 1 1/2-quart casserole. Cook potatoes until done. Mash potatoes with 1/2 cup milk and 1 egg. Spoon potatoes on top of meat. Bake at 350° for 30 minutes.
Cut out center of bread into a "boat." Pull bread apart into dipping pieces and place around "boat." Mix all ingredients together and chill for 2 hours before filling "boat."
Cream margarine and sugar. Add eggs and beat in. Add flour and vanilla. Place nuts in well greased floured pan and pour batter over nuts. (Dab spoonfuls of dough over nuts and spread as evenly as possible.) Dice pineapple and cherries and press down into the batter. Bake at 350° about 45 mins. in 13x9-inch pan. Cool and cut into bars. (I use less pecans.)
Mix eggs and soup well. Add broccoli. Grease shallow baking dish. Pour mixed ingredients in baking dish and cover with 1/2 cup soft shredded cheese. Bake at 375° for 30 minutes.
Mix the ingredients together for the dressing. Heat until dissolved. After it is cool, pour over vegetables and serve. This will keep in the fridge for up to 2 weeks, so you can enjoy as a side dish with supper or a healthy snack.
Mix first 3 ingredients together and spread in a 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes or until light brown. Remove from oven and spread miniature marshmallows on top of crust. Return to oven until marshmallows are melted. Remove from oven.
Mix together and pour into a greased loaf pan. Put in oven immediately. Bake at 350° for 1 hour. Yields 1 loaf. Remove from oven and empty onto a wire rack and brush melted oleo all over the sides, top and bottom.
Clean shrimp. Melt butter. Add garlic and wine. Place shrimp on flameproof platter or large broiling pan. Pour garlic-wine butter over shrimp; season with salt and pepper. Place in preheated broiler 3 inches from heat; broil 5 to 10 minutes, until shrimp turn pink, turning once. Garnish with chopped parsley. Makes 4 to 6 servings.
Sift flour with baking powder; set aside. Cream together margarine and brown sugar. Add eggs, milk and flavorings. Mix in flour mixture. Divide in 5 parts, roll thin, spread with melted margarine and sprinkle with brown sugar, nuts and cinnamon. Fold toward center. Cut in strips and twist. Bake at 375° for 12 minutes. Frost when cool.
Stir together green beans, soup and seasonings. Bake at 325° to 350° for 45 minutes. Garnish with onions before completely baked.
Mix yeast with lukewarm water and 1 teaspoon sugar. Cream shortening; add 1/2 cup sugar and cream well. Add eggs, one at a time and beat well. Add yeast mix and salt; mix well. Add flour alternately with condensed milk with 1/2 cup lukewarm water. Knead dough until it stops sticking to fingers. Divide into five equal portions. Roll about 1/4 inch thick on floured surface. Spread filling over dough. Roll up and brush top with melted margarine. Put in greased pan, set in warm place for 1 hour and let rise. Bake at 375° until nice and brown.
Dissolve ingredients; then add 1 cup cold water. Put in 9 x 13-inch pan. Gets hard in about 1 hour. Cut into 1 x 1-inch squares. Let kids use their fingers to eat them.
In a small glass bowl, combine garlic, lime juice, olive oil, herbs and seasonings. Add chicken breasts; toss to coat with mixture and marinate until ready to cook. Over medium heat, preheat stir-fry pan. Add olive oil, garlic and jalapeno. Cook briefly. Add onion slices and bell pepper strips. Toss to coat with oil and cook until onion becomes translucent. Vegetables will still be slightly crisp. Remove from heat and reserve. Preheat grill or broiler. Remove chicken breasts from marinade and place on grill or under broiler. Grill until just done, turning once. Baste with marinade. Slice into thin strips. Season with salt. Preheat fajita pan under broiler or on top of stove until very hot. Remove and coat with oil. Place onion-pepper mixture on one side of pan and chicken slices on the other. The ingredients will begin to sizzle. Serve immediately with tortillas, guacamole, sour cream and salsa.
Melt margarine in 8 x 8-inch pan. Stir ingredients and pour over melted margarine. Bake at 425° for 20 minutes.
Beat cream cheese and Eagle Brand milk until smooth and fluffy. Gradually add Key lime juice. Pour into a graham cracker crust. (A chocolate crust is good too.) Top with Cool Whip. Make a day ahead, it's better. Also can freeze until ready for use.
Beat egg whites until stiff. Beat egg yolks in separate bowl with water, paprika, Angostura and pepper. Pour into egg whites, folding in gently, until well blended.
Cream together sugar and margarine. Add eggs, salt and vanilla. Mix until light and fluffy. Spoon mixture evenly into pie crusts, chill. Whip cream until stiff. Blend in pineapple and nuts. Spoon on top of chilled egg mixture and chill thoroughly. Makes 2 pies. This is very rich.
Mix together 1/2 teaspoon dry mustard, 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 cup heavy cream. Cover bottom of 10 x 6 x 2-inch glass baking dish with the 1/4 pound sliced cheese. Cover with one half the cream mixture. Break 10 eggs over this. Cover with remaining cream mixture. Sprinkle grated cheese over the top. Bake in slow oven, 325°, for 20 minutes or until cheese melts and eggs set; or cover with Saran and hold in refrigerator uncooked. For morning guests, bring to room temperature, uncover and bake.
Mix together all the ingredients except milk, marshmallows, red and green cherries and nuts. In double boiler put the evaporated milk and marshmallows; melt together. Add to graham cracker mixture. Press into well-greased 3-quart round casserole dish. Place in refrigerator for 12 hours. Decorate the top of cake with alternate rows of red and green cherries and row of walnuts or pecans.
Bring juice to a boil and add vanilla pudding and tapioca pudding. Boil about 1 minute. Cool. Add fruit.
Line a 12 x 8-inch buttered baking dish with bread slices. Layer sausage on top of this, then layer of cheese. Beat eggs with milk and seasonings; pour over above. Refrigerate overnight or long enough for it to set up. Bake at 350° for about 45 minutes.
Simmer carrots in water until almost tender. Remove carrots and add juice and sorghum to carrot water. Bring to a boil and boil for 3 minutes. Add carrots and simmer for 5 minutes. Serves 6.
Rinse salmon; pat dry. Combine remaining ingredients in a mixing bowl; brush over salmon. Place salmon in a greased grill basket (or directly on the grill, if you do not have one). Grill until salmon flakes easily when tested with a fork, brushing often with the sauce. Turn halfway through grilling.
In a large bowl, mix ground beef, cracker crumbs, onion, eggs, Parmesan cheese, salt, pepper, oregano and milk, just until blended. Turn into pan. Bake at 350° for 45 minutes.
Cream together the margarine, shortening, sugar and the flavorings. Add to the cream 6 eggs, one at a time, thoroughly beating the mixture after adding each egg. Finally, to mixture, add 1 cup of milk and 3 cups of flour. Mix thoroughly. Pour mixture into tube pan. Place in cold oven and turn oven on to 350°. Cook 1 1/2 hours at 350°. Let stand in pan 15 minutes; remove and serve hot.
Heat griddle to 350°. Mix muffin mix, milk, oil and eggs until blended. For each pancake, pour less than 1/4 cup batter onto griddle. Cook 1/2 to 2 minutes or until golden; flip over on other side. Cook until golden brown. Yields about ten 4-inch pancakes.
Dice bacon and fry until almost crisp. Add finely chopped onion and continue frying until onion is transparent. Drain fried onion and bacon thoroughly and set aside. Lay slices of the top round on flat surface. Sprinkle salt and pepper on both sides. Spread slices of meat with a little mustard. Spread about 1 tablespoon of bacon-onion mixture over beef rolls. Roll meat up in jelly roll like fashion and fasten with toothpicks. Brown rouladen in hot fat on all sides. Add about 1 1/2 tablespoons of flour and add approximately 2 to 3 cups of water for gravy. Simmer for at least 1 hour. Season to taste with salt, pepper, bouillon cube and Knorr all-purpose seasoning. Serve with homemade spatzle (homemade noodles), rice or mashed potatoes.
Combine flour and sugar. Add shortening and 2/3 milk; beat 2 minutes. Add remaining milk, eggs and vanilla; beat 3 minutes. Bake at 350° for 30 to 35 minutes. As soon as cake comes from oven, punch holes and pour 1 can cream of coconut over it.
Mix lime and lemon jello with hot water. Let stand. In appropriate jello mold or container, mix the remaining ingredients. Add jello. Refrigerate until firm.
Dip chicken into egg. Coat with bread crumbs. In skillet over medium heat, heat oil. Cook chicken 10 minutes or until done. Set chicken aside.
Mix together in ovenproof dish. Add more chopped onion to the top. Add Cheddar cheese. Heat through in oven at 350° for 20 to 25 minutes. Serve with Doritos or Fritos chips.
Lightly brown ground beef; then add onion and cook until tender. Add remaining ingredients and sprinkle herb stuffing over top. Bake in a casserole at 350° for 30 minutes. Yields 6 to 8 servings.
Cook pasta according to package directions; drain. Rinse with cold water and drain. Combine pasta and remaining ingredients, except Parmesan cheese, tossing well. Sprinkle with Parmesan cheese. Serve immediately or chill, if desired. Yield: 6 servings.
Melt butter. Pour in baking dish or pan (9 x 13 x 2-inch). Put chicken, skin side down, with seasonings. Bake, uncovered, at 400° for 25 minutes. Remove chicken, put rice, onion and green pepper into pan over drippings. Replace chicken, skin side up, pour chicken broth over chicken, rice, etc. Bake, uncovered, for 45 minutes at 400° or until rice has soaked up broth and chicken is tender.
Add flour and baking soda; set aside. Cream eggs, oleo, sugar and vanilla; beat in peanut butter. Add flour mixture, oatmeal and chocolate chips. Bake at 350° for 12 to 15 minutes.
Soak beans in water to cover overnight. Drain beans. Place in crock-pot with 2 quarts water and ham hock. Add celery, chicken, sausage, thyme, parsley and bay leaves. Cook on high for 1 hour. Reduce to low and cook for 6 hours or until beans are tender. Add remaining ingredients and cook on low for 1 hour.
Cream 1 1/2 cups sugar with margarine. Stir in milk. Add flour, salt, baking powder, 4 tablespoons cocoa and pecans. Spread in a 9 x 13-inch pan. Mix 1 cup sugar, brown sugar and 2/3 cup cocoa and sprinkle over batter. Mix vanilla in boiling water. Pour over batter. Do not stir! It is best to put pan in oven before pouring water over top. Bake at 350° for 35 to 40 minutes.
Preheat oven to 300 degrees. In medium bowl combine flour, soda and salt. mix well with a wire whisk. Set aside. In large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, beat at medium speed until fully combined. Add the flour mixture, pecans and white chocolate, blend at low speed until just combined. Do not overmix. Drop by rounded tbsp onto ungreased cookie sheets, 2 inches apart. Bake 20-22 minutes or until edges begin to turn golden brown. Use a spatula to transfer cookies immediately to a cool, flat surface. Yields: 3 dozen.
Layer 1: Mix flour and margarine with pastry blender. Add 1/2 cup nuts. Pack in a 9 x 13-inch pan. Bake at 350° for 15 minutes. Let cool.
Drain and grind prunes. Mix as you would any cake, adding nuts last. Bake in a bread pan at 350° for 20 to 35 minutes.
In morning, preheat oven to 375°. Roast one hour; turn oven off. Do not open oven door. Before serving, reheat roast at 375° for one hour.
Bring first 4 ingredients to a boil in heavy saucepan. Boil to a very soft ball. Add remaining ingredients. Mix well. Drop by teaspoon onto waxed paper.
Set aside jello, boiling water and cold water to jell. When it starts to set, add cottage cheese, pineapple and Dream Whip. Put in pretty glass bowl. Let set completely and serve.
Combine all ingredients and simmer for 10 minutes. Good on pork, beef or chicken. Apply barbecue sauce for about the last 10 minutes. If meat gets a little black around the edges, it's not the meat burning, it's merely the sauce getting black.
Combine vegetables in large bowl. In small saucepan, combine remaining ingredients and bring to a boil. Cool and pour over vegetables. Refrigerate.
Melt margarine. Stir in cocoa. Remove from burner and add sugar. Beat well with spoon. Add well beaten eggs. Add flour and salt. Mix well and add chopped nuts. Spread in a greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Cool before cutting.
Brown chops in Crisco. Place in shallow greased baking dish. Sprinkle celery, brown sugar, lemon juice and seasonings. Pour sauce and water over chops. Cover baking dish and bake at 350° for 1 1/4 hours or until chops are tender. Makes 4 servings.