HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate in double boiler and let cool. Cream butter and sugar until fluffy and smooth. Blend in chocolate and vanilla. Beat in eggs, taking approximately 5 minutes for each egg. Pour into 9-inch precooked pastry shell and chill.
Mix together all but crumbs and put in 9 x 15-inch dish. Refrigerate overnight. Set out 1 hour before baking and put bread or potato chip crumbs on top. Bake at 350° for 1 hour.
Mix gelatin, sugar and water. Refrigerate until thick. Add Cool Whip to remaining ingredients. Pour in a 8x13 inch casserole dish. Chill at least 4 hours or overnight. Cut in squares, serve over lettuce, if desired.
Drain pear juice from can of pears. Add water to make 2 cups liquid. Heat to boiling and pour over lime Jell-O and cream cheese. Stir to dissolve. Cool until firm. Mix and blend crushed pears, Cool Whip and Jell-O mixture. Can use electric mixer. Chill until firm.
Melt butter in large skillet. Add apples and toss to coat. Add water. Cover skillet and cook 8 to 10 minutes until tender, but firm. Uncover; sprinkle with cinnamon and sugar. Cook 3 to 5 minutes longer.
Slice bread from end to end. Grind the ham and cheese together; mix in the mayonnaise. Spread on the bread and stack in layers until all slices are back on the loaf. To serve, cut across the sandwich.
Toss in bowl the broccoli, onion, bacon and Mozzarella cheese. In a separate bowl, mix Miracle Whip salad dressing, sugar and vinegar. Pour over salad and serve or can be refrigerated overnight.
Preheat oven to 350°. Grease a 9 x 5-inch loaf pan. In a medium bowl, combine buttermilk, butter, egg and raisins. Set aside. In a large bowl, combine dry ingredients; with 2 forks, toss together for about 1 minute. Combine all ingredients and mix until combined. Spoon into prepared pan. Bake 50 to 55 minutes; leave in pan for 1 minute and remove to wire rack to cool.
Put Eagle Brand in bowl with juice of 2 lemons. Stir until thickened. Drain pineapple. Add pineapple and all other ingredients in the Eagle Brand mix. Pour into pie crust after stirring all ingredients together real good. Makes 2 pies.
In large skillet, brown and drain beef. Add tomatoes and break up with fork. Stir in tomato paste, garlic salt, oregano, basil leaves and mushrooms. Reduce heat. Simmer, uncovered, 20 minutes or until thick.
Boil potatoes, peel and mash up. Add oleo, egg, milk, vanilla and salt. Cream well then add your Equal. Do not overbake. Bake at 350° for an hour.
Mix sugar and butter. Add flavorings and mix thoroughly. Stir in dry ingredients together and blend. Refrigerate 2 to 3 hours (the longer, the better). Roll dough to 1/6-inch. Cut on lightly floured pastry cloth. Bake at 375° for 7 to 8 minutes until golden brown. Makes 2 to 2 1/2 dozen cookies.
Turn possum on its back and spread body cavity open. Use a hatchet to split backbone down the middle so possum will spread flat on the grill. Cook possum over medium coals, brushing often with mixture of melted margarine, vinegar and Dale's. Just before possum is done throughout, brush inside and out with barbecue sauce and cook until barbecue sauce cooks into the meat. Do not burn.
Cut fruit into bite size pieces. Add raisins and pecans. Mix sugar with sour cream (mix well); mix with fruit and nuts. Top with drained cherries and coconut.
Add boiling water to oats in small bowl and let stand 5 minutes. Blend sugars, oil and eggs. Stir in oatmeal. Sift dry ingredients together; add to mixture and beat well. Stir in nuts. Spread in greased and floured pan, 9 x 13 x 2-inch. Bake at 325° for 50 to 60 minutes, or until toothpick test shows done. Spread immediately with Broiled Frosting and broil for 3 to 5 minutes until brown.
Preheat oven to 375°. Mix brownie mix as directed on package. Place parchment paper on 15-inch baking stone. Pour brownie mixture on paper and spread into 14-inch circle. Do not try without parchment paper; batter will run off stone while baking. Bake 15 to 20 minutes or until set. Cool.
Cream margarine with 3 tablespoons sugar. Mix in pretzels. Press into a 9 x 13-inch pan. Bake 8 minutes at 350°. Cool. Cream the cream cheese and 1/4 cup sugar. Fold in Cool Whip. Spread over crust. Refrigerate 40 minutes. Dissolve Jell-O in water; stir in strawberries. Pour over cream cheese layer. Refrigerate overnight or until firm.
Roll out pizza dough on a floured table until size of a large pizza. Cover dough with pepperoni and then Mozzarella. Sprinkle with the chopped parsley. Now slowly begin rolling pizza dough from one end to the other, making sure nothing is out on sides. When finished rolling place on ungreased cookie sheet with seam on bottom and ends tucked under. Make 2 to 3 small holes on top for vapor. Bake at 450° for 20 to 30 minutes until golden. Enjoy!
Cut top off peppers. Remove seeds and rinse with water. Soak white bread in hot water for 1 minute. Squeeze out excess water and add bouillon cube into bread to dissolve. Mix bread into meat. Add onion, nutmeg, pepper and eggs. Mix well and stuff peppers. In large saucepan heat oil and add peppers. Fry for two minutes. Add tomatoes, tomato paste, basil and gravy mix. Cook for 30 minutes over medium heat. Serve with Rice.
In a mixing bowl, beat cream cheese, until fluffy. Add sugar and peanut butter; mix well. Gradually add the milk, fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill over night.
Bring water, pickling salt and white vinegar to a boil. Wash cucumbers in cool water. Pack loosely in jars. Place dill and corn or grape leaf in jar before you add the cucumbers. Add garlic and powdered or chunky alum, pour liquid mixture over cucumbers and seal.
Beat egg in saucepan. Add sugar, flour, vinegar, salt and juice. Bring to boil for 1 minute, stirring with a whip. Remove from heat and cool. Whip canned milk into mixture after cooled. Pour over apples and other ingredients to suit your own taste.
Sift together the flour, cinnamon, baking soda, sugar and salt. Make a "well" in center of dry ingredients and add strawberries, eggs, oil and pecans. Stir until moistened. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Mix enchilada sauce and soup together. Pour over meat and cook in crock-pot until meat is tender.
Mix pudding and milk until thick. Add sour cream. Fold in Cool Whip, lemon juice and flavoring. In serving dish, layer wafers, banana slices and pudding mixture.
In a large pot add onion, carrots, and potatoes. Cover with water and cook until almost done. While this is cooking, brown ground chuck until pink is gone. Drain and rinse with warm water. Add remaining ingredient to pot and season with salt and black pepper. Add water if needed for right consistency. Simmer for 30 - 45 minutes.
Drain pineapple and cranberry sauce. Save liquid and add enough water to make 2 cups. Bring to a boil. Dissolve jello in it and let set slightly. Beat softened cream cheese and mayonnaise until fluffy. Gradually add jello mixture. Fold into whipped cream. Add fruit, nuts and apples and pour into mold.
Heat to boiling - water, cinnamon, sugar, salt, and lemon juice. Thicken with corn starch mixed with 2 c. water. Pour over 8 qt. of apples. Place in quart jars and process for 20 minutes. You can also slice apples directly into qt jars and pour the mixture over them to fill jars. Then process. Filling for 8 pies.
Break eggs in bowl. Beat with mixer. Add sugar and beat. Add buttermilk and melted margarine. Beat. Then add coconut and vanilla. Pour into pie crust. Bake at 325° for one hour.
Mix all ingredients well. Cool in refrigerator before rolling. Roll thin; cut with cookie cutter. Makes many, many cookies.
Cook beans 2 hours. Add the rest of the ingredients; mix well. Bake for 3 hours at 250°. Makes 20 servings.
Mound flour on kneading board and make hole in center. Drop eggs into hole and cut into flour with knife. Add salt and water and knead until firm. Let rest for 10 minutes, covered with a warm bowl. Divide dough into halves and roll thin. Cut circles with large biscuit cutter. Place a small spoonful of filling a little to one side on each round of dough. Moisten edge with water, fold over and press edges together firmly. Be sure they are well sealed to prevent the filling from running out. Drop pierogi into salted boiling water. Cook gently for 3 to 5 minutes. Lift out carefully with perforated spoon.
Fry and drain hamburger. Add salsa sauce, refried beans, some onion and some Cheddar cheese. Mix and place in square baking dish. Top with more onion and more shredded cheese. Bake at 350° for 30 minutes or microwave until hot and bubbly. Serve with nacho type chips.
Soak beans overnight; drain. In a large kettle, place beans and enough water to cover. Add to beans, ham, parsley, onion, bay leaves, celery, pepper and garlic. Simmer for 2 hours with lid removed. Add the butter, Tabasco sauce and Worcestershire sauce. Cook an additional 2 hours, covered. Serve hot over a bed of rice (preferably brown rice).
Bring to boil water, cocoa and butter. In a bowl mix flour, sugar, baking soda and salt. In another bowl blend together vanilla, eggs and sour cream. Add egg mixture to dry ingredients, blend with spoon, then add the boiled cocoa mixture. Beat approximately 2 minutes with an electric mixer. Bake at 350° in an 11 x 15 inch pan for 20 - 25 minutes. While baking prepare icing.
Soften gelatin in cold water for 5 minutes. Combine salt, mustard, cayenne pepper, egg yolks and milk in top of a double boiler. Cook over hot (not boiling) water, stirring constantly until mixture thickens and coats back of spoon. Remove from heat; add melted butter, lemon juice and gelatin. Stir until gelatin is dissolved. Fold in flaked salmon. Turn into 1-quart mold which has been rinsed in cold water and chill until firm. Unmold on a bed of lettuce and serve with mayonnaise. Serves 4.
Line a 9 x 12 inch pan with crushed graham crackers, packed tightly. Reserve some crushed graham crackers for topping. Take 1/2 gallon softened peppermint ice cream and gently spoon it over graham cracker crust. Melt 1/2 of semi-sweet chocolate bar with butter. Gently pour the chocolate mixture over the softened ice cream. Sprinkle the top with crushed graham crackers. Freeze. Before serving, let it set out at room temperature for 1/2 hour. Cut into dessert squares. Makes 12 servings.
Brown cubed beef in vegetable oil thoroughly; add red chili powder and flour. Stir to a paste. Gradually stir in the water. Add onions and garlic. Simmer over low flame for 40 minutes. Stir in potatoes and cook 30 more minutes. For thinner stew, add more water. Serves 6.
Saute onions and peppers in margarine; add meat and brown. Add tomato sauce, water, salt and pepper to taste.	Add uncooked noodles and stir until tender. Add more liquid if necessary. Remove from heat and add corn. Pour into a large casserole dish. Dot with butter. Cover top with cheese. Bake 40-45 minutes at 350°.
Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside. In large mixing bowl, beat shortening to soften. Gradually add 1 cup sugar; beat until fluffy. Add egg and molasses. Beat well. Stir dry ingredients into beaten mixture.
Heat oven to 400°. Mix thoroughly shortening, brown sugar and eggs. Stir in water and vanilla. Sift together and stir in flour, salt, soda and cinnamon. Drop with teaspoon on ungreased baking sheet. Place 1/2 teaspoon Date Filling on dough, cover with another 1/2 teaspoon of dough. Bake until lightly brown, 10 to 12 minutes. Yields 5 to 6 dozen.
Stir soup and milk in saucepan. Simmer, whisking cheese until melted. Add chives and garlic. Season to taste. Serve over broccoli, asparagus, cauliflower, potatoes or vegetable of your choice.
Combine tuna, mayonnaise, pickle, and onion; spread on hot dog buns. Top each bun with 2 strips cheese. Broil until bubbly.
Mix together flour and cheese. Combine all ingredients until blended. Put in greased casserole or 13 x 9-inch pan may be used. May be frozen and reheated. Bake in 350° oven for 1 hour. Serves 10.
Brown beef, garlic, onion and green pepper. Add tomatoes, tomato sauce and tomato paste; heat through. Add basil, oregano, sugar and pepper. Simmer about 15 minutes. Serve over spaghetti noodles. Serves about 4 to 6.
Drain syrup from fruit into 1-cup measure; add water to make one cup. Heat to boiling in small saucepan. Stir in gelatin and stir until gelatin dissolves. Beat in cranberry sauce and add lemon juice. Chill until thick as unbeaten egg white. Stir in oranges, cottage cheese, celery and nuts. Spoon into 6-cup mold. Chill several hours or overnight.
Mix cake mix and water, pat into a greased and floured 13 x 9-inch baking pan. Bake 20 to 25 minutes at 375°. Layer with marshmallows, M&M's and peanuts. Bake 2 to 4 minutes or until melted. Cool completely. Cut into squares. Serves 24.
Combine first 3 ingredients. Stir in remaining ingredients. Cover and chill. Makes 5 1/2 cups. Serve on lettuce bed.
Remove outer leaves of cabbage. Cut in fourths and remove stalk. Break leaves apart and cover bottom of roaster. Sprinkle with salt; pour a little boiling water over. Put on cover; set over fire to steam until a little wilted. Mix and beat meat loaf mixture well. Form 2 oblong loaves; place on top of cabbage. Place in oven; roast for about 2 hours. Turn the loaves and stir cabbage occasionally.
Beat egg whites until foamy. Add 1 cup sugar, a little at a time, beating after each addition. Add 1 teaspoon vanilla. Continue beating until mixture holds a soft peak. Mix cracker crumbs and 1 cup pecans. Fold into meringue a little at a time. Spoon mixture into an 8-inch pie plate with back of spoon; spread evenly. Bake in a 350° oven for 30 minutes. Cool thoroughly on a wire rack. Mix cream, 2 tablespoon sugar, 1 teaspoon vanilla and almond flavoring. Whip until thick and shiny. Spoon into cold pie shell. Sprinkle remaining pecans around edge of cream. Using a sharp knife, cut like a pie. Makes 6 to 8 servings.
Tear angel food cake into bite size pieces and put into 9 x 13-inch pan. Dissolve Jell-O in 2 cups boiling water, then add frozen strawberries. Stir until berries are broken up. Chill until barely soft set. Pour Jell-O and strawberry mixture over angel food cake and top with Cool Whip. Chill 2 hours or overnight.
Place chicken in 12 x 8-inch dish. Combine honey, ginger, garlic and 1 tablespoon soy sauce. Brush half of mixture over chicken. Cook, covered with wax paper, on 100% power for 13 to 15 minutes, or until chicken juices run clear. Brush with remaining half of mixture.
Cook enough pork chops for each person. Layer the stuffing (your favorite) and mushroom soup in a casserole dish and bake 30 to 45 minutes at 350°.
Prepare pastry crust according to recipe. Combine cornstarch, sugar, salt and chocolate in a saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute. Blend half the mixture into egg yolks. Stir into mixture in saucepan; cook 1 minute, stirring constantly. Remove from heat. Stir in butter or margarine and vanilla. Cool slightly. Pour into pastry shell and bake as directed in Basic Meringue Recipe.
Cut elephant in small bite-size pieces; this will take about 2 months. Add enough brown gravy to cover. Simmer on kerosene fire for about 4 weeks. Serve stew over steaming rice. Yields approximately 3,800 servings. If more are expected the 2 rabbits may be added. This should only be done if absolutely necessary because most people do not like to find hare in their stew.
Mix Miracle Whip, sugar and vinegar. Break veggies into bite size pieces. Add bacon. Add cheese. Pour mixture over veggies and stir. Put in fridge overnight.
Peel and dice apples. Sprinkle with lemon juice so they won't turn dark. Add mayonnaise and mix. Then add the other ingredients. Chill in refrigerator for 1 hour before serving.
Put olive oil in skillet and preheat for approximately 3 minutes. Add pot roast and brown both sides. Add remaining ingredients and simmer on medium heat until meat is done, approximately 1 to 1 1/2 hours.
Cut meat into 6 to 8 serving pieces. Brown meat in oil for about 15 to 20 minutes. Transfer meat to an ungreased casserole. Mix remaining ingredients; pour over meat. Cover and cook in a 325° oven until tender, 1 1/2 to 2 hours. Serves 6 to 8.
Place all dry ingredients in bowl. Blend in shortening with pastry blender or fork. Add eggs and milk. Add cut up gumdrops; drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine butter, egg, parsley, salt and garlic. Cut dough into walnut sized pieces. Dip dough into butter mixture. Place in well-greased loaf pan. Cover. Let rise until doubled in size. Bake at 375° for 30 minutes. Remove from pan; cool on rack. Butter top while still warm. Serves 6 to 8.
Fry bacon; remove from grease. Crumble bacon and put into the bottom of a 13 x 9-inch baking dish. Pour margarine over bacon. Boil chicken and pull into small pieces. Put over bacon and margarine. Mix soups, sour cream and milk and pour over chicken. Bake at 350° for 20 to 25 minutes or until well heated. Serve over cooked pasta.
Place 1 ball of dough in each of 12 greased muffin cups. Let stand at room temperature 1 hour or until thawed. Combine sugar, flour and spices. Make a deep indentation in middle of each ball of dough. Fill indentation with 1 teaspoon brown sugar mixture and 1 rounded tablespoon blueberries. Sprinkle evenly with remaining brown sugar mixture. Top each with 1/2 teaspoon butter. Let dough rest 15 minutes. Bake at 350° for 15 minutes or until dough browns.
Cook squash and onion together. Season with salt, pepper and a pinch of sugar. Add egg. Put in casserole dish and sprinkle with grated cheese. Pour mushroom soup over this. Sprinkle with cracker crumbs. Pour melted oleo over top. Bake at 350° until light brown.
Melt margarine in a skillet. Add potatoes, squash, onion and bell pepper. Cook until desired doneness and season to taste. Pour mixture into a 9 x 13-inch baking dish. Place shredded cheese on top. Bake at 350° just until cheese melts.
In a large skillet, brown sausage until well done (remove casing first). Drain off excess fat. Add onions and sauce to sausage. Cover and simmer 15 minutes, stirring occasionally.
Mix all ingredients together. Let sit a couple of hours. Once all the ingredients are stocked, they last a long time and it's a great way to use leftover chicken or make a "special" dinner for surprise guests.
Mix all ingredients together. Chill and serve. Decorate top with pecan halves and cherries.
Brown meat with onion in a large pot, then add tomatoes, beans and sauce. In a small bowl, mix together salt, pepper, bay leaves, chili powder, oregano, cumin, whole allspice, sugar, cinnamon and garlic powder. Add spices to meat mixture. Set on medium and cook for 20 minutes.
Roll livers in flour and brown with onions. On the side, boil water and add bouillon cube. Pour over livers, add wine and seasonings. Cover and simmer for 5 minutes.
Heat oven to 350°. Mix brown sugar, cornstarch and pineapple juice. Pour over ham and pineapple. Cook in a 9 x 13-inch pan. Heat until hot through or sauce has thickened. If sauce is too thick, add more juice.
In large bowl, blend sugar, flour and nutmeg. Stir in cream; add eggs. Mix well. Add lemon juice, lemon peel and butter. Beat well. Pour into pie shell. Bake in preheated oven at 375° for 45 minutes or until center is almost firm. It is very rich.
Cut pork loin into paper-thin bite-size pieces; rinse cabbage lightly; drain and cut into bite-size pieces. Precook cabbage pieces in boiling water until soft (add stalk pieces of cabbage first); remove and drain. Heat pan and 4 tablespoons oil; stir-fry pork loin until it changes color. Add cabbage and stir-fry briefly over high heat; add m.s.g., salt, sugar and water. Turn heat to medium and cook 10 minutes; remove and drain off liquid to a bowl (retain). Place cabbage in a casserole. Heat pan and butter; saute onion until soft; add flour and stir-fry over low heat until fragrant. Add retained cabbage soup and evaporated milk; mix. Pour over cabbage, preheat oven to 350° and bake cabbage casserole for 20 minutes. Remove and serve.
Drain beets, reserving liquid; add water to reserved liquid to equal 2 cups in a saucepan. Bring to a boil. Remove from heat; stir in gelatin until dissolved. Add cold water, onion, horseradish, vinegar and salt. Chill until partially set. Stir in the beets, celery and olives. Pour into an 8-inch square dish or mold. Chill until firm, about 3 hours. Cut into squares, if desired, and serve on lettuce-lined plate. Top with a dollop of mayonnaise and an olive (or unmold on glass plate and garnish). Yield: 9 to 12 servings.
Combine carrots, raisins and celery. Mix sour cream with remaining ingredients; blend into salad. Chill. Makes 8 to 10 servings.
Put sugar, cream of tartar, vanilla, boiling water and egg white in a bowl. Beat on high.
Combine first 5 ingredients; fold in cucumber. Sprinkle with paprika and allow to chill.
In a paper or plastic bag, mix flour, seasoned salt and celery seed. Add chicken legs, a few at a time; shake to coat.
Sift flour, salt and baking powder into a bowl. Stir in water and milk. Knead with hands. Pat or roll into circles, approximately 5-inches in diameter. With fingers make small hole in center. Fry in several inches hot oil at 400°. Electric skillet is convenient. Dough will puff and bubble. Turn when golden brown. Drain on paper towel. Serve hot with honey or make Navajo tacos.
Place rhubarb in pie shell. Combine beaten egg yolks, sour cream, flour and 1 cup sugar. Mix well and pour over rhubarb. Bake at 350° for 15 minutes; reduce heat to 325°. Bake 30 minutes or until center is firm. Beat egg whites until stiff; gradually beat in 2 tablespoons sugar. Top pie with meringue; bake until brown. Makes 6 to 8 servings.
Soak mushrooms 30 minutes in warm water. Leave whole. Blanch pork and let boil briskly for 5 minutes. Transfer meat to colander. Run hot tap water over it. Discard cooking water. Replace the meat in the pot. Add soy sauce, star anise, rock candy, wine, scallions and 2 cups cold water. Bring to a boil and cover the pot. Reduce heat to low. Cook about 3 hours, adjusting heat to keep the liquid at simmer, turning meat over 2 or 3 times during the cooking period. Add soaked mushrooms. Cook 30 minutes longer. There should be about 1 cup liquid left. If more, cook, uncovered, until liquid is reduced. Transfer to deep platter. Pour cooking juice over it. Serves 6 to 8 main course or 8 to 10 as part of a Chinese meal.
Combine egg yolks, sugar and butter in heavy saucepan over low heat. Stir until well blended. Add cream, bourbon and vanilla. Bring mixture to a boil. Reduce heat and simmer for 5 to 6 minutes, stirring constantly. Remove from heat, stir in pecans. Refrigerate until ready to use. Reheat and serve over pound cake. Contains 78 calories per serving.
Mix all ingredients and place in large casserole dish. Cover with 1/2 cup crushed corn flakes mixed with 1/8 cup butter. Bake at 350° for 45 minutes.
Place butter in square baking dish. Melt in microwave. Add lemon juice and garlic. Place chicken in mixture. Cover with mushrooms, salt and pepper. Cover pan with aluminum foil. Cook at 350° for 45 minutes.
Bake yellow cake as directed in 13 x 9-inch pan. Cool. Drain pineapple and spread over cake. Make vanilla pudding as directed and mix in cream cheese. Layer this on top of pineapple. Next layer bananas, then Cool Whip. Sprinkle pecans over cake and decorate with cherries cut in half.
Microwave onion and bacon on High for 1 minute. Add onion and bacon to beans. Add remaining ingredients. Simmer on stove for 20 minutes or microwave on High for 15 minutes. Or may be cooked in a crock-pot on low setting for 4 or 5 minutes. Delicious!
Mix well. Place in unbaked pie shell. Bake at 350° for 55 minutes. Serves 8 to 10.
Blend softened cream cheese with condensed milk, using mixer at low speed. Add limeade and continue mixing. Fold in (do not use mixer) the container of Cool Whip. Pour into graham cracker pie crust. Put in freezer for 2 hours or until set. Serve and enjoy!