HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut marshmallows in pieces. Place in top of double boiler. Add chocolate, scraped, and the cream. Let cook until dissolved, stirring until smooth. Serve hot over vanilla ice cream.
Place brown sugar, peppercorns, mustard seed, coriander seed and garlic in a blender or food processor; process until seeds and garlic are crushed. Rub beef with oil, then pat on spice mixture. Season generously with salt. Oil hot grid to help prevent it sticking. Grill beef, on a covered frill, over medium-low briquets, 16 to 20 minutes for medium doneness, turning once. Let stand 5 minutes before slicing.
Preheat oven to 350°. Combine sugar, 1 cup margarine, eggs, cocoa, flour, 2 teaspoons vanilla and salt in bowl; mix well. Spoon into 9 x 13-inch baking pan. Bake for 20 to 30 minutes or until brownies test done. Let stand until cool.
Combine all ingredients. Refrigerate 24 hours. Before serving, remove from refrigerator and stir well.
Mix and sift first 4 ingredients. Melt chocolate and butter together over hot water. Add to first mixture; blend well. Combine milk and vanilla; add and mix well. Pour into greased pan. Combine brown sugar, 1/2 cup sugar and cocoa. Sprinkle over batter. Pour coffee over top. Bake in moderate oven at 350° for 40 minutes. Serve warm or cold.
Brown and drain sausage; cool. Beat eggs and milk; add bread cubes. Fold in sausage and cheese. Pour into 9 x 13-inch pan and refrigerate overnight. Remove from refrigerator one hour before baking. Bake at 350° for 1 hour. Cool slightly before cutting. Serves 8 to 10.
Brown onions in butter and add flour. Stir until smooth. Gradually add bouillon and heat to boiling. Salt and pepper to taste. While cooking soup, toast 6 slices French bread. Place toasted bread in individual soup dishes or in a tureen; pour soup over and sprinkle with cheese. Brown under broiler. Serve immediately.
Put strawberries and sugar into a blender and puree. Pour into a pitcher and stir in creams; blend well. Add water and wine; stir and chill. Yields 4 servings.
Boil tomatoes, onions, sugar, parsley, cloves, salt and pepper together until vegetables are thoroughly cooked. Strain entire mixture through sieve. Discard vegetables and return broth to stove. Add butter to broth, then add cornstarch dissolved in the water; make sure mixture is smooth or soup will be lumpy. Let soup come to gentle boil; it will thicken. Serve hot with dollop of cream, I use nonfat, and parsley sprig for garnish.
Place apples in pan of water and bring to boil. Reduce heat and simmer until apples are soft. Mash apples and add brown sugar and cinnamon. Makes 8 cups.
Mix all ingredients a day ahead. Chill. Double the recipe to fill a round loaf of bread. Use Italian, French or any other round loaf. Cut the top off the loaf. Remove the center part to be used as dippers. The remaining side and bottom crusts become the container.
Make cake according to box directions. Remove from oven and puncture holes in top of cake. Mix Jell-O according to directions and pour over cake. Refrigerate. Blend frozen strawberries and Cool Whip. Spread over cake and garnish with fresh strawberries. Great for hot summer days.
Mix 3/4 cup sugar and 2 tablespoons cinnamon together in a plastic bag. Cut biscuits into quarters. Place in a bag and shake to coat pieces. Place pieces into a well-buttered pan.
Saute celery and onion in margarine. Add all but rice. Stir until cheese melts. Serve over rice.
Drain artichoke hearts; reserve marinade. Chop artichokes in food processor. Combine marinade and cream cheese. Add to artichokes and mustard; mix well. Chill until ready to serve. Serve with crackers or fresh vegetables.
Layer ingredients in order given in a baking pan. Bake for 20 to 25 minutes. Cool for 10 minutes. Sour cream on top is optional. Olives on top are also optional.
Heat molasses, sugar and butter, but do not boil. Add 2 cups peanut butter, pinch of salt and melt. Add 3 quarts cornflakes. Do not bake.
Saute onions in margarine until tender. Reduce the heat to medium, add milk and diced cream cheese and diced Velveeta cheese, stir constantly until cheeses are melted. Add broccoli, cauliflower or asparagus which has been put in blender. Heat thoroughly, stirring occasionally.
Mix sugar, milk, egg yolks, and flour. Add salt and butter. Cook until thick. Add vanilla and pour into baked pie crust. Top with meringue. Bake until top browns.
Saute onion and garlic in butter until tender. Stir in remaining ingredients. Cook and stir until heated through and bubbly.
Mix all ingredients and shape into ring (a ring mold works well). Serve with strawberry preserves in the middle of the ring. Arrange assorted crackers around the ring.
Dissolve cornstarch in half and half. Add well beaten eggs, salt, sugar, Accent and melted butter and mix thoroughly. Add corn and stir well. Bake pudding in dish. Sit dish in pan with 1 1/2 to 2 inches of water. Bake for 1 hour at 325° or until firm.
Make dough as you would for cookies, adding enough plain flour to make a stiff dough. Roll out thin and cut with desired size lid for uniform shape. Bake on cookie sheet at 375° for 7 to 10 minutes until golden brown. Cool slightly before adding apples.
Place apples in a baking dish. Cover with the sugar. Mix butter, oats, flour and brown sugar together and spread over apples. Sprinkle with cinnamon. Bake in 325° oven for 30 to 40 minutes.
Cook cake as directed. Poke holes while warm and pour coffee over cake. Crumble cake. Layer as follows in trifle bowl: 1 layer cake, 1 layer mousse, 1 layer Cool Whip, 1 candy. Repeat, ending with Cool Whip on top.
Combine cabbage and onions. Cover and refrigerate overnight. Combine flavor packet from soup mix, sugar, oil, vinegar, salt and pepper. Cover and refrigerate overnight. Just before serving, break up noodles from soup mix into small pieces. Combine all ingredients and mix well.
Combine all ingredients and mix well in blender. Baste chicken with sauce on grill.
Pour coffee in mixing bowl; add 1/3 cup rum. Set aside. In another bowl, beat eggs, then add mascarpone cheese, 1/4 cup of powdered sugar and rest of rum. Beat together until stiff. In another bowl, add 2 cups heavy cream, the rest of powdered sugar and dash of vanilla. Beat until stiff. Put together. Dip ladyfingers, one at a time, in coffee mix. Cover bottom of 9 x 13 dish. Layer cheese mix, then heavy cream. Mix and repeat. Dust with cocoa powder. Enjoy!
Mix all ingredients together, except margarine and Ritz crackers; pour into baking dish. Melt margarine and mix with crushed Ritz crackers. Spread on top of mixture. Bake at 350° for 30 minutes.
Mix together beef, crumbs, onion, egg, salt, pepper and 1/2 can tomato sauce. Form into loaf and put in shallow pan, about 7 x 10-inches. Combine the rest of the sauce and all other ingredients. Pour over loaf. Bake at 350° for 1 hour and 15 minutes. Baste occasionally. Makes 4 to 6 servings.
Mix sugar, Karo and water. Boil until it forms a hard ball. Beat egg whites until stiff. Gradually add syrup mixture to egg whites, beating constantly. Beat until creamy. Add nuts and vanilla. Drop on wax paper or pour into buttered pan.
Melt the butter or margarine in a large skillet. Saute the ground beef until lightly browned and the vegetables are soft. Stir in the rice, tomatoes and sugar. When the mixture simmers, stir in the cheese, reserving a little to garnish the top. Pour into a large casserole and bake uncovered for one hour using long grain or brown rice, or 1/2 hour when using minute rice. Garnish with black and/or green stuffed olives and bell pepper strips if desired.
Brown pork chops, onion and pepper in oil. Sprinkle with rice. Add soup and half of water. Boil for 30 to 35 minutes. Add remaining water as needed.
Mix well. Roll out refrigerated biscuits into flat circles. Place filling inside and fold over. Seal. Place on greased cookie sheet. Bake at 350° for 15 to 20 minutes to a golden brown.
Mix lemonade with 4 cans water, vanilla and almond extract. In saucepan heat remaining 4 cans water with sugar and heat until water is clear. Add to mixture and refrigerate. Add 7-Up or ginger ale just before serving.
Mix all dry ingredients, then add the liquid, leaving milk for last to give the right texture. Add raisins. Pour into glass baking dishes. Pour 1/2 to 3/4-inches deep (any deeper and it won't cook inside). There should be enough to fill 2 glass dishes, depending on size. I use one 9 x 13-inch and one 9 x 9-inch. Preheat oven to 350° and bake until done, 30 to 40 minutes. (Cut into center and look to see if done.) Cut into squares when cooled.
Melt margarine and 1/2 cup sugar in a 9 x 12-inch glass pan. Cook until bubbly. Pat pretzels into mixture. Bake 10 minutes at 350°. Cool. Mix well the cream cheese, 1/2 cup sugar and Cool Whip. Spread on cooled crust. Mix cornstarch into pineapple in saucepan. Cook until thick. Cool and spread on mixture.
Cook and drain sausage. Add ketchup and cheese to sausage and mix well, until cheese melts. Put 1 1/2 teaspoons of mixture on each slice of bread. Bake at 350° for 5 minutes on cookie sheets.
Use lemon juice or orange juice to paint a picture or message you can't see. To reveal the message, either press with an iron or hold paper over a light bulb.
Heat 2 cups water to boiling; add to gelatin and sugar, stirring until dissolved. Add 2 cups cold water and fruit juices. Chill until ready to serve. Just before serving, spoon in sherbet and pour in ginger ale. Yield: 6 1/2 quarts.
Break cauliflower into small florets Stem pieces can be cut into same size pieces. Core apple and cut into pieces about same size as florets. Do not peel. Peel yam and shred on slaw cutter. Toss all ingredients with desired amount of vinaigrette. Salad still good next day.
Mix together bread and corn bread that have been crumbled with the stock from turkey. Be sure to use enough stock so it will not be stiff. Add eggs and remaining ingredients. Bake slowly for 1 hour. Serves 8.
Combine first 6 ingredients in a large bowl. Mix well and shape into a ring. Place on a platter. Chill for several minutes or chill overnight for all flavors to blend. Fill center of ring with preserves and serve with assorted crackers. Makes 16 servings.
Mix together butter, sugar, cocoa and salt. Add eggs. Beat on medium speed for 2 minutes. Stir in milk and vanilla. Fold in pecans. Pour into pie shell and bake at 350° for 45 minutes or until knife comes out clean. Cool. Pipe whipped cream around edges.
Stir together all dry ingredients except orange. In large bowl, cream butter and sugar. Add egg and beat until fluffy. Stir in molasses and orange peel and juice. Mix well. Stir in flour; mix until blended. Cover and chill until firm enough to roll out, several hours or overnight. Remove small portions of dough at a time from refrigerator and roll out on lightly floured surface 1/8-inch thickness. Cut with fancy 2 1/2-inch cookie cutter. Re-roll scraps. Place 1-inch apart on lightly greased cookie sheet. Bake at 375° for 8 to 10 minutes. Cool on rack. Decorate with royal icing. Repeat with remainder of dough.
In a pan, mix 1 to 1 1/2 cups flour, salt and pepper. Cut meat into small 1-inch thick strips and roll in flour. In a deep frying pan, melt 1 stick oleo. Shake excess flour from meat and brown it in the butter. After meat has browned, add consomme and 1 can water. Simmer until mixture begins to thicken. Stir often. (Some water can be added if it thickens too much, or begins to stick.) In another pan, melt 1/2 stick oleo. Saute mushrooms and chopped onion until onion is transparent. Add to meat and simmer 15 to 20 minutes more. Stir well. Just before serving, add 1 cup sour cream; serve over rice or noodles. It's easy and tastes great.
For 6 servings: Dice and brown lean pork in bacon fat. Cook until clear and thick. Add pork and cook 1 hour covered. A few minutes before serving, add thinly sliced green peppers and onion, also pineapple chunks. Heat thoroughly. Serve with brown rice.
Dissolve jello in boiling water. Add thawed strawberries, pineapple, bananas and nuts. Put half of mixture in dish. Refrigerate until firm. Put sour cream over mixture and add remaining jello mixture and refrigerate until firm. Cut into serving size squares and serve on lettuce leaf.
Scramble eggs. When yellow, tear cheese and add them. Sprinkle with salt and pepper.
Cut cheese in cubes. Add remaining ingredients. Simmer in crock-pot approximately 3 hours, stirring occasionally. Serve with tortilla chips.
Chill bowl and beater blades, then whip cream. Sprinkle with nutmeg and place in refrigerator. Prepare gingerbread mix according to package directions. Heat waffle iron to desired temperature and add oil to griddle. Spoon desired portions of gingerbread onto waffle griddle and cook until done. Place cooked waffles in warm oven. Serve warm with a spoonful of whipped cream and chopped walnuts on top.
Mix flour and cinnamon. Mix carrots and butter. Add flour mixture with baking powder. Beat eggs separately and add to carrot mixture. Then add vanilla. Bake in 2-quart casserole at 350° for 15 minutes. Then bake at 325° for 45 minutes.
Rub the cheese through a fine sieve. Add a pinch of salt, the raisins, citron and almonds. Soften the butter and combine with the sugar, stirring until the mixture is smooth. Add the egg yolks and continue stirring. Combine this with the cheese mixture, adding the whole egg which has been beaten until light and lemony. Whip the cream and stir it in. Heat over a very low fire, stirring constantly just until bubbles form at the edges of the pan. Remove from the fire and continue to stir while the mixture cools. Add the vanilla extract and mold in wooden mold or flowerpot lined with wax paper or gauze. Place a weight on top and be sure there is an opening for excess moisture to drain off.
Strain and chop sauerkraut. Cook sausage and onion; drain and mix with chopped sauerkraut and remaining ingredients. Chill. Roll into balls. Dip in flour, then egg mixture, and finally, breadcrumbs. Deep fry. May be reheated in the oven until hot.
Combine first 4 ingredients in a heavy saucepan. Stir with a wire whisk until well blended. Cook over medium heat, stirring constantly, until thickened and smooth. Stir in orange extract. Stir in coconut; let cool.
Mix together sugar, water and cornstarch. Cook until clear, stirring constantly. Add jello. Stir well. Let cool. Add strawberries. Pour into pie shell. May be topped with whipped cream.
Cook vegetables in a very small amount of salted water. Add oleo and cheese and let melt; add mayonnaise and beaten egg. Mix well and pour into a buttered casserole dish. Add lightly buttered bread crumbs. Sprinkle with paprika. Bake at 350° for 30 to 40 minutes.
Thoroughly blend butter, cheese and sugar. Add flour, baking powder and salt; mix well. Knead to form stiff dough. Roll 1/4-inch thickness on a well floured board. Cut into 2-inch circles. Place 1/4 teaspoon preserves in center. Press together. Place on ungreased baking sheet. Bake at 350° for 15 to 20 minutes, or until lightly browned. Remove and cool. Dust with powdered sugar. Makes 5 dozen.
First spread bean dip in the bottom of a rectangular pan. Then mix guacamole with juice from 1/2 lemon and salt and pepper to taste. Spread over bean dip.
Dissolve yeast in tepid water. Cream Crisco and sugar. Add boiling water and salt; mix thoroughly. Add beaten egg. Alternately add flour and yeast mixture. Cover and leave inside refrigerator overnight.
Melt caramels and milk in a double boiler. Add pecans. Place by spoonfuls on buttered cookie sheet in refrigerator for 1 hour. Melt chocolate chips and paraffin. Dip caramels into this. If too thick, add more paraffin. Allow to cool after dipping.
Combine soup, celery, onion and stuffing. In 9-inch greased pie plate, spoon stuffing mixture. Arrange chicken over stuffing mixture; press lightly into stuffing. Combine sugar, margarine and mustard; spread evenly over chicken. Bake at 400° for 25 minutes or until chicken is no longer pink.
Mix all ingredients. Place in crock-pot until cheese is melted and dip is warm. Excellent with tortilla chips.
Mix all ingredients together well and bake in a 9 x 13-inch greased pan in a hot oven (375°) for 20 to 25 minutes. Serve warm with either a chocolate or lemon sauce.
Force fruit through food chopper, using coarse blade. Add sugar and ginger. Refrigerate several hours or overnight before serving. Store in refrigerator.
Preheat oven to 350 degrees. Cook and drain spinach. Combine spinach, sour cream, garlic, and 1/2 stick melted butter. Add artichokes and combine. Melt the other 1/2 stick of butter and mix with the stuffing. Place spinach mixture in the casserole dish and top with stuffing mixture. Bake in preheated oven 30 minutes.
Brown sausage. Drain completely. Mix all ingredients. Pour in long baking pan. Refrigerate overnight. Bake 35 minutes or until done (using custard doneness test). You may use ham or bacon. Also you can add various vegetables for variety. Excellent holiday or other family breakfast.
Dice all vegetables fine. Put in separate bowls or piles. Shred cheeses, separate and put in bowls or piles. Boil tomato soup, made with water only! Each person puts whatever veggies or cheeses they like into their bowls and pour soup to fill. Cooks all together in bowl. Tomato Surprise!
Preheat oven to 350°. Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking dish. Sprinkle with package of dry dressing mix. Bake for 25 or 30 minutes, until brown. Sprinkle with paprika.
Beat eggs and sugar. Add salt, butter (or margarine), syrup and then pecans. Pour into unbaked pie shell. Bake at 375° for 40 to 50 minutes.
In food processor, chop basil. Add butter, lemon juice and pepper. Blend until smooth. Drop by half tablespoons onto cookie sheet; freeze. Remove. Store in freezer bags. Serve with favorite bread or use to flavor chicken, fish or vegetables.
Cream butter and sugar. Add eggs, milk and flour; mix well. Add vanilla. Bake at 350° for 25 minutes. Makes 3 regular layers or 4 thin layers.
Mix and stir the ingredients. Half submerge a piece of coal or an old piece of brick. Watch it carefully as it grows. You may try dotting the coal or brick with food coloring for different colors. This is a very old recipe. It is something we used to do.
Cook sugar and milk on high until mixture comes to a boil, boiling about 2 1/2 minutes. Remove from heat and add peanut butter, stirring well. Put in buttered pan.
Dissolve yeast in water. Add sugar, salt and small amount of flour. Stir until smooth. Sprinkle 1/4 cup flour on counter. Gradually stir in remaining flour. Remove dough from bowl and knead in last of flour. Knead until smooth. Place in bowl sprayed with Pam and cover with a warm, damp cloth until doubled, about 30 minutes.
Mix sugar, flour, salt, cocoa and eggs; add milk and thicken. Add margarine and vanilla. Pour into 2 baked pie shells. Top with Cool Whip or meringue.
Cook and cool rice. Add broccoli, butter and onion. Stir in milk with soup and add to rice mixture. Add all cheese except enough to sprinkle on top. Bake 30 minutes at 325°. Add remaining cheese to top of casserole the last 10 minutes.
Peel and grate zucchini. Mix all ingredients, except jello, together; boil for 15 minutes. Add jello; stir well. Pour into jars and seal. Makes 5 pints.
Cut the loin in thick slices and saut. Lay them side by side in a pan. Cut the apples and bananas in 3/4-inch slices and lay on top of meat. Mix tomato sauce, curry and cream; spread on top. Put cheese on top and bake in preheated 400° oven until brown.
Sift dry ingredients together. Beat egg and add milk. Pour into dry ingredients. Stir until batter is smooth. Pare apples and dice or slice very thin. Add apples to batter and blend together. Drop by spoonfuls into deep hot fat, 370° to 375°. Fry until a golden brown on all sides. Roll in 10x sugar. Makes 12 to 15 fritters.
Drain beet juice into pan. Add vinegar, salt and sugar. Bring to boil. Pour over hard-boiled eggs. Leave in pan.
Preheat oven to 350°. Chop chicken and green chilies together in chopper or food processor. Soften tortillas in hot oil. Put 2 or 3 tablespoons of chicken mixture on tortilla and top with grated cheese and chopped onion. Roll tortilla and place in baking dish or pan with roll edge down. Repeat until all enchiladas are made.
Put cake mixture into 13 x 9 x 2-inch pan and spread to the edge (very sticky). Put pumpkin mixture over cake mix. Take 1/2 c. set aside and add 1/2 c. sugar and 2 tsp. cinnamon. Drop by spoonfuls on top of pumpkin mixture.
Break the bread into chunks and combine with the milk in a bowl. When bread is softened, break it up further and let it soak until the milk is absorbed.
Mix warm water, yeast and sugar and let stand 15 minutes until foams. Add approximately 2 cups flour, egg and shortening to yeast mixture. Then mix in 1 cup more flour and salt. Add 2 to 4 cups flour to form soft dough. Coat dough with oil and let rise 3 to 4 hours. Turn onto floured surface and knead gently. Pinch off dough and roll into balls. Put rolls in greased (oil) pan. Coat rolls with oil. Let rise 1 hour. Bake in unpreheated oven for 20 minutes at 350°.
Blend eggs, pudding and some of the milk. Empty blender into freezer can. Blend Dream Whip, salt, sugar and some of the milk. Empty into freezer can. Blend evaporated milk, condensed milk and some of the milk. Empty into freezer can. Add half and half to freezer can and fill to line on can with milk. Add vanilla. Refrigerate several hours before freezing according to freezer directions. Less half and half and low-fat milk can be used.
In large bowl, dissolve yeast in warm milk. Add melted butter. Add salt and most of the flour. Beat with a wooden spoon until mixture is smooth and satiny. Turn dough out onto lightly floured board. Knead until smooth, adding a little flour, if necessary. Divide dough in half. Shape each half into a long loaf. Cut each loaf into 6 even pieces. Shape into oblong rolls. Place rolls in a greased pan, fairly close to each other. Slash tops. Flatten slightly with palm of hand. Sprinkle with little flour. Let rise for about 30 minutes. Bake at 400° on middle rack of oven for about 15 minutes or until light and golden brown. Makes 12 rolls.
Peel sweet potatoes and cut into 1/2-inch slices. Boil until fork-tender. Cook apples in a little water. Reserve water. Butter a baking dish and add potatoes and apples in alternate layers. Mix honey, apple water and cinnamon. Pour over potatoes and apples. Dot with butter. Bake for 30 to 40 minutes at 350°.
In a skillet, saute onions and green pepper in 1 tablespoon of margarine until tender. Combine onions and pepper with potatoes, ham and mayonnaise; pour into an ungreased 9x13 baking dish. In a saucepan, melt remaining margarine. Stir in flour and pepper until smooth. Gradually add milk and bring to a boil. Cook and stir for 1 minute. Stir in cheese just until melted and pour over potato mixture.
Preheat oven to 350F. Place vanilla wafers in muffin tins. Cream together cream cheese, eggs and vanilla fill muffin tins halfway with cream cheese mixture. Bake 10 minutes at 350F. Top with fruit (cherries, blueberries, pineapple etc.) when cooled. Makes 24.
Heat the 1 quart of water with sugar, cloves, cinnamon stick and red hots long enough to melt the red hots. Add the cranberry juice, frozen orange juice and lemonade along with the 5 quarts of water. Heat completely to serve.
Combine coconut, flour, sugar and salt in bowl; stir in egg whites and extract. Mix well. Drop by teaspoon onto lightly greased baking sheet. Bake at 325° for 20 minutes or until brown around edges. Remove from sheet at once.
I put bread on jelly then peanut butter then put it in the microwave for 2 minutes - then put it in the oven for 3 minutes. Then back in the microwave for 10 minutes. Then in the oven for 5 minutes. Now a big glump in my mouth and it's all gone.
Saute bacon in a 1-quart saucepan over low heat until crisp. Add chopped onion; saute until tender. Add bouillon granules, pepper and flour to bacon and onion; mix well. Heat beans; drain, adding juice to bacon mixture. Bring mixture to a boil, stirring constantly. Pour bacon mixture over beans, adding pieces of crisp bacon.