HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1/2 cup whipping cream and chocolate morsels in a saucepan over low heat, stirring until chocolate melts. Cool slightly. Pour mixture evenly into 6 round baking dishes and set aside. Whisk together the remaining 2 whipping cream, egg yolks, 1/2 cup sugar, and vanilla until sugar dissolves and mixture is smooth. Pour evenly into prepared baking dishes, and place on 13 x 9 inch baking dish. Add hot water to large dish to depth of 1/2 inch. Bake at 275° for 1 hour and 30 minutes. Cool custards in water in pan on wire rack. Remove custards from pan, cover and chill for 8 hours. Sprinkle 1/2 tablespoon brown sugar over each custard and place in baking pan. Broil 5 1/2 inches from heat until sugar melts. Let stand 5 minutes to allow sugar to harden. Yields 6 servings.
Bring the first three ingredients to a boil, then cool. Add 4 cups water, the pineapple juice and lemon juice. Freeze. Two hours before serving, pour ginger ale over punch.
Brown beef and pour off fat. Add curry powder and water to cover. Simmer 1 hour. Add water as needed. Prepare rice.
Stir together, soda, flour, salt, cinnamon and ginger. In another bowl blend sugar, oil, eggs and molasses. Add dry ingredients to the 2nd mixture. Stir well. This will take two people. One to hold the bowl, another to stir. Very hard to stir and the dough is quite stiff. Chill several hours. Roll into 1-inch balls and roll each ball in sugar. Place on ungreased cookie sheet 1 1/2 to 2 inches apart. Bake at 325 for 8 minutes. When they come out of the oven, they will be a little puffy. Drop the cookie sheet on the counter to flatten. Do not overbake.
Shred corned beef. Mix all ingredients together in a casserole dish. Let set at least 3 hours or overnight. Bake 1 hour at 350°.
In medium skillet over medium high heat, cook beef, onion and Italian seasoning until beef is browned, stirring to separate meat. Pour off fat. Add soup, water and corn. Heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until corn is tender. Add macaroni and heat through. Sprinkle with cheese. Garnish with tomatoes and fresh oregano.
Sift flour, baking powder, salt and soda together. Heat buttermilk to lukewarm; add sugar and yeast. Let stand 5 minutes. Add oil, stir in dry ingredients; mix well. Roll on floured board; knead. Shape biscuits and place on well greased (or buttered) baking pan. Grease tops with melted butter. Cover, allow to rise 30 minutes. Bake in 375° oven for 12 to 15 minutes or until golden brown.
Combine sugars, melted butter and syrup. Add beaten eggs and pecans. Pour into pie shell. Bake at 375° for 40 minutes. Serve warm with vanilla ice cream. Serves 6.
Preheat oven to 350°. Brown and drain ground beef and onions. Stir in tomato paste and spices. Simmer for 10 minutes. Press biscuits into a greased 9-inch pie pan to form crust. Spoon meat mixture into crust. Sprinkle with cheese and bake for 20 to 25 minutes, until golden brown. Let stand for 5 minutes before serving.
Mix and pour over clams in shallow pan. Sprinkle with paprika. Bake in 350° oven for 1 1/2 hours if raw and 45 minutes for cooked clams. Stir frequently. (I left in oven a little longer after I turned it off and kept stirring.)
Brown ground beef; drain most of fat. Add onion and green pepper; saut. Add tomatoes and pork and beans and seasonings. Cook macaroni and add to beef/bean mixture.
Sift together dry ingredients. Beat in egg, orange juice, oil and water. Add 1 cup cranberries and 1/2 cup chopped nuts. Bake at 350° for 1 hour in a greased loaf pan.
Mix all together, except pecans. Pour into shell. Top with pecans. Bake at 350° for 40 minutes or until set.
Without ice, blend, shake or stir all ingredients. Pour into a big glass filled with ice. Grate fresh nutmeg on top. Makes 1 serving.
Soften cream cheese to room temperature. With an electric mixer cream the cheese and sugar. Add the orange peel, ginger and Marshmallow Creme. Mix well. Serve with assorted fruit slices.
Clean and cook shrimp. Slice onions. Alternate layers of shrimp and onion. Add bay leaves. Combine oil, vinegar, salt, celery seed, capers and juice and Tabasco. Mix and pour over shrimp. Refrigerate; best if made the night before. Before serving, sprinkle parsley on top.
Mix all ingredients well. Pour in uncooked pie crust. Cook at 300° for 35 to 40 minutes.
Mix together flour, pudding and baking powder. Add eggs, milk and melted butter. Pour into greased cake pan. Drain peaches, reserving 2/3 peach juice. Chop peaches; sprinkle on top of batter. Beat together cream cheese, 1 cup sugar and peach juice. Pour on top of chopped peaches. Combine 2 tablespoons sugar and cinnamon and sprinkle on top of cake pan. Bake at 350° for 45 minutes.
Mix butter and sugar; beat in eggs one at a time and add vanilla. In bowl mix flour, salt and baking powder. Alternately add to batter the milk and flour mixture. Bake at 350° for 35 minutes or until done.
Reserve 1 ounce Blue cheese. Blend all other ingredients until smooth. Add reserved Blue cheese.
Mix baking mix, milk and cheese until a soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake at 450° for about 10 minutes or until lightly brown.
Prepare the stuffing according to directions. Cook the chicken breasts and chop. Add the soup and sour cream; heat. Spread half the dressing in bottom of a 9 x 12-inch pan. Spoon chicken mixture on top. Use remainder of dressing to spread to cover chicken. Bake at 350° for 45 minutes to 1 hour.
Cook rice per directions. Mix all ingredients together. Pour into casserole dish and bake at 350° for 25 or 30 minutes.
In a large bowl, dissolve the yeast in the water. Let stand for 5 minutes to soften. Add the sugar, salt and olive oil. Let stand for 1 minute. Add the 1 1/3 cups of flour and mix to blend until dough is elastic. Stir in 1/2 cup more flour to make the dough soft. Knead on a floured surface for 10 to 12 minutes or until the dough is smooth and springy. Place in a greased bowl, turn the dough to grease the top. Cover and place in a warm place until it rises to double its size (about 1 hour). Punch the dough down, knead for 3 to 5 minutes, cover and let rise for another hour.
In a saucepan, melt butter; stir in flour, salt and pepper. Add chicken broth; stir constantly until mixture boils. Cook for one minute; remove from heat and set aside.
In a 1 1/2-quart casserole, combine water, bouillon cube and cheese. Stir until cheese is partially melted. Add milk, soup, rice and pimentos; mix well. Garnish with paprika when it comes out of the oven.
Beat eggs. Add sugar, then milk, flour and baking powder. Mix well. Add rest of milk. Put into pan and spread thin. Cook until golden brown.
Trim all fat and excess from meat. Wash in cold salt water. Rinse meat at least twice to remove salt. Let soak in cold water for 15 minutes. Drain all water from meat. Sprinkle with meat tenderizer on both sides. Place meat in a deep pan. Refrigerate 1 hour. Remove from refrigerator, marinate in Viva Italian dressing. Cover and refrigerate 24 hours. Remove and drain excess dressing. Do not wash. Meat is ready for grill.
In a saucepan, put butter, milk and flour over low fire. Stir continuously to prevent lumping. Boil until it is as thick as mayonnaise. Remove from heat and let cool. When sauce is cold, add as much Hellmann's mayonnaise as sauce. Add garlic to taste. Season with salt and pepper to taste.
Brown ground chuck, onion and mushrooms in skillet. Drain off fat. Add all of the rest of the ingredients to the meat mixture and simmer for about 30 minutes, stirring occasionally. While this is simmering cook desired amount of vermicelli until done. Drain vermicelli and add to spaghetti sauce. Let simmer another 10 minutes or so. Serve with warm garlic bread and a side salad for a great meal!
Cream together margarine and sugar; blend and add in eggs. Add vanilla. Add sifted dry ingredients. Blend well. Divide dough into 4 parts. Each part can be used for another cookie. You can roll into a log and pour colored sugar on wax paper and roll dough over it and freeze. When it is solid, you can slice cookies or you can add a tablespoon of cocoa to another roll and then freeze until solid, then slice and bake. Or you can put part into cookie press or you can roll out on floured board and make cut out cookies. Bake at 350° approximately 15 minutes. You can also add nuts to one part.
Blend above ingredients in blender. Split Pepperidge Farm party rolls. Spread both sides with mixture. Add ham slices. (I usually use thin slices of boiled ham.) Seal in foil. Bake at 400° for 10 minutes.
Sort and wash berries; remove any stems or caps. Crush berries to extract 4 cups juice. Combine juice and sugar in large saucepan and mix well. Place over high heat and stir until mixture comes to a boil. Boil hard 1 minute, stirring constantly. Add pectin and bring to a full rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Pour quickly into hot sterilized jars, leaving 1/2-inch headspace. Seal with 1/8-inch layer of paraffin. Cover with lids. Yields about 4 pints.
Combine all ingredients, except ice cubes into blender and blend. Gradually add ice cubes and keep cutting blender on and off until all cubes are crushed. Serve.
Mix first 3 ingredients. Add everything but the 2 tablespoons sugar and 2 teaspoons cinnamon. Form dough into balls and roll in cinnamon sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Drain lima and kidney beans. Mix with pork and beans. Saute onion and ground beef until done. Cook bacon and crumble when crisp. Add beef and bacon to beans along with remaining ingredients. Bake at 350° for 1 hour.
In a heavy saucepan, cook at a simmer the lentils and chicken stock. Cool until room temperature.
Bake the cake. After it cools, drain pineapple and spread it over the cake. Beat the cream cheese and 1/2 cup of milk until mixed thoroughly. Then add 2 1/2 cups milk and 2 packages of pudding. Beat for 2 minutes and spread over cake. Spread Cool Whip evenly over cake. Place in cool place until served.
Combine first four ingredients. Blend well. Add remaining ingredients and bake at 375° for 8 to 10 minutes. Frost with Maple Butter Glaze.
Dissolve yeast in water. Add the sour cream, egg, sugar, salt and 2/3 cup flour; beat until smooth. Stir in enough remaining flour to form soft dough. Fold in cheese and pepper. Divide dough in half. Place in two greased pans. Cover; let rise in warm place about 1 hour. Bake at 350° for 45 minutes.
Dip chops in milk. Sprinkle with spices. Dip in bread crumbs. Fry in Crisco or Mazola oil until brown on both sides. Remove from pan; set aside. Fry several onions in pan fat until soft; remove from pan. Put meat in baking pan. Cover with onions and ketchup. Bake for 1 hour at 300°.
Mix all vegetables together. Pour in stockpot. Bring to a boil, stirring often. Turn down to low heat and simmer until vegetables are done.
Mix all ingredients together. Heat until piping hot. Makes 4 to 6 servings.
Blend together confectioners sugar and cocoa in an 8 x 8 x 2-inch dish. Pour in milk. Place butter on top. Heat on High for 2 minutes or until butter is melted. Stir well to mix ingredients.
Cut potatoes into squares. Add onion, Italian dressing and Italian seasoning to taste. Microwave for 15 minutes or oven cook until done.
Cook and drain sausage. Put the 8 roll wedges in ungreased 12-inch pizza pan. Press over bottom and up sides to form crust. Seal perforations. Put on sausage and potatoes; top with cheese. Beat eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan cheese over all. Bake in a 375° oven for 25 to 30 minutes.
Cook clams, garlic and parsley in butter. Add remaining ingredients and cook 10 minutes on low heat. Stir occasionally. Pour over cooked linguine noodles. Serves 2.
Cook macaroni conventionally or microwave for 7 minutes on High. Drain and set aside.
Mix. Roll into balls, forming a strawberry shape. Roll in sugar tinted with red food coloring and dip stem end in green sugar tinted with green food coloring.
Cream butter; gradually add sugar, creaming until light. Add yolks, salt and rind and blend. At lowest speed, add flour, alternating with cream, until well blended dough forms. Chill 1 hour or overnight.
Heat oven to 350°. Melt butter in a 12 x 15-inch pan in oven. Add nuts and dredge in melted butter. In a separate bowl, combine granulated sugar, salt, vanilla and egg whites. Dribble mixture over nuts and mix so all nuts are coated. Put in oven for 40 minutes, stirring every 10 minutes to evenly coat nuts. Remove from oven. Put powdered sugar in Ziploc bag or large bowl with lid, then add nuts and shake to cover all the nuts. Remove and spread on cookie sheet to cool.
Add all ingredients together. Pour into cake pan and cook at 350° for 1 hour.
Bring tomatoes, sugar and lemon juice to boil; boil 20 minutes. With heat off, stir in gelatin. Let stand 5 minutes. When cool, pour into containers and freeze.
Just beat all the ingredients, adding the eggs last, one at a time. Bake in a 300° oven for 1 hour and 25 to 30 minutes in loaf pan, greased with melted butter or margarine.
Mix sugar and flour together, then add cream slowly until smooth. Add vanilla. Pour into unbaked pie crust. Sprinkle with cinnamon. Bake at 375° until bottom of crust begins to brown, then lower heat to 350° for 45 minutes to 1 hour.
Boil to soft ball stage the sugar and milk. Have ready in medium size bowl the Marshmallow Creme and peanut butter. Add sugar and milk mixture to peanut butter and Creme mixture. When it reaches the soft ball stage, beat until creamy. Spread in jelly roll size pan. Cool and enjoy.
Heat oven to 425°. Brush bottom of rectangular pan, 13 x 9 x 2-inch, with oil. Mix Bisquick, Parmesan cheese, Italian seasoning, paprika and pepper; coat chicken. Arrange skin-sides down in pan. Bake 45 minutes. Turn chicken; divide chili sauce among breast halves. Sprinkle with Mozzarella cheese. Bake until melted, about 5 minutes longer. Sprinkle with snipped parsley if desired. Makes 6 servings.
Cut round steak in small pieces. Brown meat and add sliced onion. Remove from frying pan and put in glass pan. Pour gravy over all. No need to add salt or pepper. Bake in a 350° oven for 1 hour and 15 minutes.
Mix together all ingredients. Pour into greased 13 x 9 x 2-inch pan. Bake 20 to 30 minutes at 400°. Store leftovers in refrigerator.
Combine chili, rice, onion and green pepper in a pot. Heat over low heat, stirring occasionally, about 20 minutes or until bubbly. Sprinkle with cheese and continue heating until cheese melts, about 10 minutes.
Combine all the ingredients except the shrimp. Add the shrimp and marinate for at least 1 hour. Cook over charcoal grill or bake in a 350° oven for 30 minutes. Baste often.
Beat together milk, cheese and vanilla. Gradually add sugar. Beat until well blended. Beat in cooled chocolate. Stir in oats, nuts and marshmallows. Mix until well blended. Shape dough into two 7-inch logs. Roll in coconut. Roll in waxed paper. Refrigerate overnight. Slice 1/2-inch thick and serve cold.
With hand mixer, cream cream cheese; add sugar gradually. Add pineapple. Fold in Cool Whip and pecans. Pour into graham cracker crust. Refrigerate. Makes 2 pies.
Brown meat in hot bacon fat in Dutch oven. Add enough water to cover meat. Salt and pepper to taste. Simmer 1 hour, covered. Add bay leaf and carrots, then simmer 30 minutes more. Add onions and potatoes and simmer 20 to 30 minutes. You may have to add more water to keep ingredients covered. Add cabbage and cover; simmer 15 minutes more.
Combine all ingredients in mixing bowl and mix at medium speed for 3 minutes. Pour into 3 (9-inch) cake pans, lined with wax paper. Bake in 350° oven for 25 to 30 minutes or until top bounces back to touch. Add icing to cake, making sure cake is cool!
Crumble bread into a 9 x 13 baking dish, greased. Crumble and sprinkle sausage over bread. Add cheese. Mix well eggs and milk. Add salt, mustard (if desired) and dash of pepper. Pour over mixture. Add green pepper and onion (optional). Bake at 350° for 30 minutes.
Preheat oven to 350 degrees. In a large bowl, cream shortening, butter, sugar and lemon peel. Add eggs and lemon juice, mixing well. In a separate bowl, sift together 1 1/2 c. flour, baking powder and salt. Blend into creamed mixture with milk. Toss blueberries with 2 Tbsp. flour. Gently fold into batter. Pour batter into a greased and floured 9 x 5 x 3 in. loaf pan and bake for 50 to 55 minutes, testing for doneness with a toothpick. Remove from pan and cool on a wire rack. Yields: 1 loaf of bread.
Arrange in layers in salad bowl: lettuce, cauliflower, diced onion, Miracle Whip, Parmesan cheese, sugar and crumbled bacon. Chill for 24 hours. Stir before serving. Yield: 8 to 10 servings.
Unroll dough: pat into 10 1/2 x 8-inch rectangle on baking sheet; seal seams. Combine cheese, egg yolk and sugar; beat until smooth. Spread on dough to 1/2 inch of edges; sprinkle with cinnamon (may add 1 or more of the optional items). Fold in thirds lengthwise, seal edges. Combine egg white and water, brush over top. Bake at 350° approximately 20 minutes. Sprinkle with confectioners sugar.
Dissolve jello in 2 cups of hot water. Pour over sour cream. Blend until smooth. When partially thickened, add pineapple, including juice. Place in 1 1/2-quart mold. Chill thoroughly.
Cook shrimp (according to directions). Break bread into pieces, size of a quarter. Break cheese into bite size pieces. Arrange shrimp, bread and cheese in several layers in a greased 2-quart casserole. Pour melted margarine over. Beat eggs. Add mustard and salt to eggs, then milk. Stir and pour over casserole. Let stand at least 3 hours (or overnight, covered, in refrigerator). Bake for 1 hour at 350°, covered. Can be made with crab, sliced smoked sausages or crumbled bacon.
Brown ground beef and onion. Drain. Add remaining ingredients and mix together. Bring to a boil and simmer for at least 1 hour. (Can cook it in the crock-pot for 2 or 3 hours.)
Mix rice with soup and water in 9 x 13-inch baking dish. Sprinkle 1/2 package of onion soup mix. Cover rice with chicken. Top with remaining onion soup mix. Cover pan tightly with foil. Bake at 250° for 2 1/2 hours.
Grease potatoes well and bake in a 400° oven for 45 minutes or until soft. Split lengthwise; scoop out center into mixing bowl and set shells aside. Add butter, sour cream, salt, pepper and cheese to potatoes and mash until well mixed. Mound into shells. Place on cookie sheet and bake at 350° until lightly browned on top. May be frozen after filling and baked for about 40 minutes when ready to use.
Using the scraps left from Mom's pie baking, roll them out to fit a cookie sheet. Carefully put the pie crust on the cookie sheet. Spread the butter on the crust. Sprinkle with sugar, cinnamon and nutmeg to taste. Bake in 400° oven for about 20 minutes.
Combine ingredients. Bake for 30 minutes at 350° in a 9 x 13-inch pan.
Crush up amount of corn flakes desired. Spread on bottom of cake pan wrapped in aluminum foil. Mix eggs and milk; dip chicken. Place in pan; cover with corn flakes. Put a little square of butter on top of each chicken piece. Cover pan with foil. Bake 1 hour at 350°.
Melt butter in a large skillet. Brown livers. Push livers to one side. Add mushrooms; cook and stir until mushrooms are light brown. Mix livers and mushrooms. Sprinkle with salt and Worcestershire sauce. Reduce heat, cover tightly and simmer for 5 minutes, or until livers are done. Serve with scrambled eggs. Makes 2 to 3 servings.
Mix together with mixer. Pour into 4-quart container and freeze according to manufacturer's instructions. If fruit is added, cut milk to about 4 1/2 cups.
Mix soy sauce, cornstarch, ginger and orange juice for marinade. Toss with pork and set aside while you prepare the vegetables. When all ingredients are assembled beside wok or skillet, drain the pork, reserving marinade.
Melt 1 stick margarine; pour into 9 x 12-inch baking dish. Crumble 2 packs Ritz crackers into bottom of dish; place chicken evenly into dish. Mix soup and sour cream; pour over chicken. Crumble remaining 2 packs Ritz crackers over mixture. Sprinkle 2nd stick margarine (melted) over crackers. Bake 45 minutes at 350°.
Mix and drop by teaspoon on greased cookie sheet. Bake at 350° for 8 to 10 minutes or until light brown.
In a large bowl, combine dressing mix, dill weed and garlic powder. Add crackers and stir thoroughly. Pour oil over crackers and dry mix and stir thoroughly; allow crackers to absorb oil and seasonings. Store in airtight container. Great munchie material!
Put 1 1/2 quarts water on stove. Add salt, margarine and macaroni. Boil until macaroni begins to turn white. Cut cheese into chunks and add to macaroni. (Do not drain macaroni.) Mix milk and eggs together. Add to macaroni and cheese. Pour into a baking dish. Spread shredded cheese on top. Place into a very hot oven of 400°. Bake until brown.
Brown chicken in pan over medium/high until lightly browned. Remove to baking dish. Add almonds to pan and brown. Add soup and sherry to pan and stir. Pour over chicken and bake at 325 ° for 50 minutes. Do not cover. Good over bed of rice.
Cream together the first 4 ingredients. Add chocolate bits and nuts; set aside. Add flour, sugar, cocoa, soda and salt to water, oil, vinegar and vanilla; mix well. Put paper baking cups in medium size muffin pans. Fill 1/3 full of chocolate batter. Drop spoonfuls of cream cheese mixture on top. Bake at 350° for 25 minutes.
Mix flour, confectioners sugar and melted butter or margarine and press in 8 x 8-inch pan. Bake for 20 minutes at 350°. Mix sugar, baking powder, flour, lemon juice and eggs. Pour over first baked mixture and return to oven. Bake for 25 minutes at 350°. When cool, sprinkle lightly with confectioners sugar and cut into squares.
Mix zucchini, onions and salt together. Cover with water and let stand overnight. Drain and rinse under water. Add the remaining ingredients and bring to a boil. Boil 3 minutes and seal in hot, sterilized jars. Makes 6 pints.
Mix together all ingredients. Place mixture in pie crust. Place second crust on top. Press edges to seal. Sprinkle cinnamon sugar on top. Bake at 425° for 30 to 35 minutes.
Preheat oven to 300°. Mix oil and seasoning. Stir well. Place crackers in cake pan. Pour mixture over crackers, stirring well. Season with garlic salt. Place in pan of crackers in oven and gently roast 20 to 30 minutes, stirring occasionally. To make pretzels, follow same directions. Store in airtight container.
Place sugar, brown sugar, butter, eggs and vanilla in bowl. Mix for about 30 seconds. Stop and scrape bowl. Mix for another 30 seconds. Sift flour, salt and baking soda together. Slowly add flour mixture to sugar mixture, stirring slowly. Increase speed; beat a little longer. Add chocolate chips. In teaspoonfuls, drop onto a greased pan about 2 inches apart. Bake at 375° until brown. Yields 3 1/2 dozen.
Peel eggplant; chop in medium pieces. Add onion, margarine and garlic. Place mixture in heavy pot. Smother mixture until done. Place buns and beaten eggs in bowl until soaked, then add to eggplant mixture and add crab meat, shrimp, green onions, parsley and seasoning. Mix well. Place in 1 to 1 1/2-quart casserole dish. Sprinkle plain bread crumbs. Bake at 350° for 15 to 20 minutes. Serves 4 to 6.
Mix raspberry jello by directions on box and let cool. Mix all other ingredients together. Pour into 9 x 13-inch dish and let gel until firm. Pour cooled jello over top and let gel.
Heat roast beef and chopped onion in a saucepan. Break up chunks of roast beef with a fork. Set aside to cool.
Mix crushed graham crackers, melted butter and sugar; spread in buttered 9 x 13-inch oblong pan. Whip cream stiff and add powdered sugar. Spread on cracker mixture. Lightly spread a can of cherry pie filling on top and chill.
Mix butter or margarine, white syrup and brown sugar in a saucepan. Bring to boiling; let boil for 6 minutes, stirring all the time. Take off heat and add cream of tartar, salt, baking soda and vanilla. Stir until foamy and pour over popcorn. Spread in cookie sheet after mixing well and coating corn. Bake at 200° for 1 hour.