HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cornstarch and salt in a 2-quart saucepan. Gradually stir in chocolate milk and, stirring constantly over medium heat, boil for 1 minute. Remove from heat and stir in peanut butter until smooth. Place plastic wrap directly on surface and refrigerate 30 to 45 minutes until only slightly warm. Quickly stir in marshmallows and morsels and pour into crust. Cover and chill overnight. Serves 8.
In large mixing bowl, combine flour, sugar, soda, cinnamon and salt. Stir in all other ingredients. Spoon into muffin tins. Bake at 350° for 15 to 18 minutes.
Cook beets whole with 2-inch tops and roots left on. Cook until tender. Dip in cold water and peel. Slice or quarter beets, leaving small beets whole, using enough to fill 2-quarts, 2 pints or 6 pints. Bring water, vinegar, sugar and spices to boil for 15 minutes.
Cut wing tips off at joint and discard; cut each wing in half at joint. On rack in broiler pan, arrange wings. Broil 6 inches from heat 25 minutes or until browned, turning occasionally. Transfer to serving dish. In a small saucepan over medium heat, heat Tabasco sauce, butter and vinegar. Drizzle evenly over wings. Serve with celery sticks and Blue cheese salad dressing for dipping. Makes 24 appetizers.
Let butter and cheese come to room temperature. Grate cheese. Cream together butter and cheese thoroughly. Add remaining ingredients. Mix until smooth. Form straws on ungreased cookie sheet. Use cookie press. Bake 8 to 10 minutes at 375°.
Broil bacon until partially cooked, but not crisp. Cut in half. Thread pieces of papaya, green onion and scallop with bacon, intertwining onto skewers. Arrange in broiler pan.
Make a sandwich with the bread and cheese, trimming cheese to neatly fit bread if necessary. Beat egg lightly in shallow dish. Dip sandwich into egg, turning bread to coat both sides. Fry sandwich in butter in skillet, over medium heat, until lightly browned on both sides, about 1 minute. Gently press down sandwich as it cooks to melt cheese. Serve immediately or wrap in aluminum foil to eat on the run within 30 minutes.
Peel bananas, cut in half lengthwise, then cut pieces crosswise. Set aside. In a large skillet put butter, brown sugar and cinnamon. Heat, stirring constantly over low flame until mixture becomes a smooth syrup. Add bananas and baste them with syrup for 3 to 4 minutes. Remove from heat. In a small pan, carefully heat 1/2 cup rum until just warm. Pour over bananas and carefully light with a match. Baste bananas with sauce until flame dies. To serve, place 1 scoop of vanilla ice cream into 6 dessert dishes. Top with bananas and sauce. Makes 6 servings.
Combine lime juice, sugar, soy sauce, basil and mint; set aside. In a medium nonstick skillet, coated with nonstick cooking spray, saute jalapeno, garlic and ginger for 30 seconds. Add beef slices; stir-fry until desired doneness. Remove from heat; add red peppers and cucumber and toss gently. Place greens on serving platter and top with beef mixture. Add dressing to a pan and bring to a boil, then drizzle over beef.
Cream bananas, eggs, sugar, oil and vanilla together until smooth. Stir in nuts. Sift together flour, baking soda and salt. Add dry ingredients to creamed mixture, blending just until all ingredients are moistened. Do not overmix. Bake at 350° for 40 to 45 minutes in a 13 x 9-inch pan.
Add all items together except Pepperidge Farm dressing and put into a greased casserole dish. Sprinkle Pepperidge Farm dressing on top and add small pats of butter on top. Bake at 350° until brown and bubbly. Bake for 25 minutes.
Melt Velveeta cheese in a small crock-pot on low temperature. Brown sausage in a skillet. Add sausage, Ranch dressing, Carnation milk and pimentos to melted cheese. Let simmer on low until all is mixed well.
Fry ground beef and drain. Put all other ingredients together with beef in crock-pot. Cook slowly until done.
Cook meat and onion until well done, then add the rest. Simmer several hours. Stir often.
Wash blackberries. Add water and bring to boiling point. Cook until berries are soft. Remove from heat and strain through cloth bag. Measure liquid and bring to a boil. Add gradually the same amount of sugar as liquid. Cook rapidly until jelly begins to thicken. Pour into glasses. When cool, cover with paraffin wax.
Break sausage into small pieces. Cook in large pot over medium heat. Remove and drain. In same pot, saute onions until tender. Add garlic powder, beef broth, wine, tomatoes, carrots, celery, ketchup and Italian seasoning. Bring to boil and simmer, uncovered, for 30 minutes. Skim fat. Stir in rest of ingredients. Simmer, covered, for 35 to 40 minutes until tortellini is tender.
Crush wafers. Mix all	together and chill. Make thin icing of 2 cups powdered	sugar and orange juice and 2 tablespoons oleo. Make walnut size balls of dough mixture; dip in icing and roll in coconut. Chill 24 hours.
Dissolve yeast in warm water. Stir in sugar, egg and shortening. (Grease hands.) Mix in flour to make soft dough. Knead it until mixed well. Put in greased bowl and let rise 1 hour. Punch down. Make into 2 loaves and put in 2 greased loaf pans. Let rise for 1 hour. Bake in moderate oven at 325° for approximately 40 minutes. Top should be golden brown and sounds hollow when tapped. Rub with butter after done.
With electric	mixer,	blend pudding, milk and orange juice. Slowly add sour cream, mixing by hand. Refrigerate 1 hour before serving with your favorite fresh fruits.
Combine first 4 ingredients. Pour boiling water over top. Let stand for at least 2 hours. Squeeze or drain. Add sugar, orange juice and lemonade. Pour into 1 gallon glass container. Fill with cold water, bring to boil. Serve hot. Yields 30 servings.
Depending on size of squash, allow 1/2 per person. Parboil whole squash in salted water until tender. Remove; slice in half lengthwise. Scoop out center of squash and place in bowl on equal amount of finely diced yellow cheese. Add a little cream or milk, salt and pepper lightly, and return to squash shell. Top with fine bread crumbs, dot with butter, and bake until cheese is melted.
Preheat oven to 400°. Melt 2 tablespoons butter in each of two 8 or 10-inch pie pans.
Dip chicken into eggs, then coat with cracker crumbs. Brown in small amount of olive oil. Pour 1/2 jar of Prego into bottom of casserole dish. Place chicken breasts on top. Pour remainder of Prego over chicken breasts. Place 1 slice Mozzarella cheese on each chicken breast. Sprinkle with Parmesan cheese to your liking. Bake, uncovered, in 350° oven for 35 to 40 minutes or until chicken is done. Serves 4.
Saute mushrooms and onion in 1/2 of margarine; set aside. In same pan, brown meat in rest of margarine. Add to meat. Add tomato paste, mustard and salt. Cook, uncovered, until tender, about 45 minutes. Combine flour and water; add to meat and stir constantly to thicken. Reduce heat. Add mushrooms, onion and sour cream. Simmer gently for a short time. Do not boil. Serve over wide egg noodles. Serves 6.
Mix first 8 ingredients together thoroughly; shape into meatballs. Brown meatballs lightly in deep pan; drain. Cream together the milk and mushroom soup. Add soup mixture to the meatballs and simmer for about 1/2 hour. May serve over noodles if desired. Makes about 25 meatballs.
In bowl, dissolve yeast in water. Stir in sugar, salt, shortening and eggs. Add potatoes. Mix in flour, one cup at a time and beat with spoon after each addition until dough is easy to handle (use only enough flour to be able to handle dough). You will work in additional flour while kneading. Turn onto lightly floured board and knead until smooth and elastic. Place in greased bowl and cover with damp cloth. This dough will keep several days in refrigerator. Make out and let rise about 2 hours. Bake at 400°.
Mix yeast with 2 cups flour, sugar and salt. Add margarine, then tap water. Beat 2 minutes on medium speed (#6 on mixer). Add 1 cup flour. Beat on high speed until thick and elastic for about 2 minutes. Turn off mixer.
Mix honey, sugar, and oil. Add beaten eggs, cinnamon, soda, salt, and flour. Then add pecans, raisins, or coconut. Bake 15 minutes at 350 degrees in a jelly roll pan. Allow to cool slightly. Combine water, mayonnaise, and confectioners sugar and spread glaze over bars.
Mix pineapple and pudding together, then add chopped nuts and mini marshmallows. Combine with Cool Whip.
While noodles are hot, combine all ingredients except bread crumbs and paprika. Put in well buttered 2-quart casserole. Sprinkle with bread crumbs and paprika. Bake at 400° for 25 to 30 minutes until hot. Based on 6 servings, per serving: 363 calories, 21 g. fat, 531 sodium, 79 mg cholesterol.
Combine butter and peanut butter, slowly add powdered sugar. Stir to a smooth mixture; cover and refrigerate (form into balls about 2 1/2-inches). Melt chocolate chips and paraffin wax in double boiler. Using a fork, dip balls halfway into chocolate. Dry on wax paper. Refrigerate or freeze.
Combine soup, water and rice in baking dish. Place pork chops in mixture. Cover with foil and bake at 325° for 1 1/2 hours.
In heavy saucepan, melt butter, chips and peanut butter until creamy. Place cereal in large plastic bowl. Pour chocolate mixture over and shake and stir with spatula, coating all of the cereal. Sprinkle with powdered sugar and store in covered container.
Pick over beans; rinse under running water. Combine beans and water in a large kettle. Bring to boiling; cover. Boil 2 minutes; remove from heat and let stand 1 hour. Return to heat; add ham hock and bring to boiling, cover kettle. Lower heat; simmer 2 hours or until beans are just tender. Add celery, onion, carrot, potato, bay leaf, salt and pepper. Cook 1 hour longer or until beans are very tender. Remove bay leaf; trim fat and bone from ham hock; return meat to kettle.
In large bowl mix boric acid, flour and shortening. Add water, small amount at a time, to make soft dough. Shape in small balls and place around where bugs are.
Mix well. This will be somewhat of a stiff dough. Knead just a little on floured board. Roll thin, cut and place on greased baking pan. Bake at 450° until golden brown. Be sure to open the oven to get a smell of the aroma while these are baking!!
Mix all ingredients together in a large saucepan. Bring to a boil. Stir well. Lower heat and simmer for 1 hour.
Combine all ingredients in bowl in order listed, mixing well. Chill in refrigerator.
First Layer: Take family size jello and add 3 1/2 cups hot water. Put in 9 x 13 x 2-inch dish and chill until firm.
Soften the cream cheese and beat well with an electric mixer until smooth. Add peanut butter, powdered sugar, milk, and vanilla to the cream cheese and beat well until smooth. Gently fold the cool into the cream cheese mixture. Put the filling into the pie shell and refrigerate. Before serving top the pie with cool whip and sprinkle with chopped peanuts.
Mix first 4 ingredients together until well blended. Place in a 13 x 9-inch pan, patting down firmly. Melt the chocolate chips and spread over the mixture. Cool just enough to firm the chocolate, then cut into bars.
Drain pineapple. Mix flour and sugar. Add juice to make a paste. Mix well with pineapple and grated cheese. Pour mixture in casserole dish.
Cut apart chicken. Place rice at bottom of pan. Add soup and seasonings. Fill water to top of rice. Lay chicken on top. Season chicken. Bake at 350° about 1 1/2 hours.
Pour boiling water over oats; set aside to cool. Cream the brown sugar, white sugar and Crisco. Add the flour, soda, salt and spices; mix well, then add the oats mixture. Mix thoroughly. Bake in a 9 x 13-inch pan at 350° for 25 minutes. Add topping; return to oven to brown lightly.
Dissolve jello and salt in boiling water. Add remaining ingredients. Chill until thickened, then stir and pour into 6-cup mold or 10 individual molds. Serve with crisp greens and mayonnaise. Makes 10 servings.
Mix meat, rice, onion, garlic, basil, cumin, salt and pepper. Add about 1/4 of tomato sauce and mix well. Stuff peppers, leaving 1/2-inch space at top. Place in large saucepan. Mix remaining tomato sauce with enough water to come 1/2-inch from top of bell pepper. Add bay leaves, salt and pepper. Bring to boil; cover and cook on low heat for 1 1/2 hours. Makes 8 servings.
Combine ingredients and bake for 30 to 40 minutes at 350° or until top is light brown. Let stand 5 minutes. Will thicken.
Combine gelatin and boiling water, stirring 2 minutes or until gelatin dissolves. Chill until mixture is the consistency of unbeaten egg white. Stir in cranberry sauce, celery and pecans. Spoon mixture into lightly oiled individual molds or 4-cup mold. Cover and chill until firm. Unmold onto a lettuce-lined plate and garnish with fresh cranberries, if desired.
With a sharp knife, core and coarsely shred cabbage. In Dutch oven over high heat, heat 2 tablespoons of salad oil. Add cabbage, salt and sugar and cook, stirring frequently, until cabbage is tender-crisp, about 5 minutes. Add spinach; cook 1 minute longer, stirring constantly.
Peel and boil potatoes in a minimun of water. If you wish, chop up and add celery. Chop up bacon to fry and add a large chopped onion; fry with the bacon. Brown bacon well and also the onions. Drain off all the grease and then put back 4 tablespoons of bacon grease. Add flour and make a roux. Mash the potatoes in the cooking water or drain off and use milk or part milk. Add the roux to the mashed potatoes. Salt and pepper to taste. Return bacon and onions to soup.
In a small mixing bowl, combine sour cream, honey, lemon juice and ginger. Let stand at least 15 minutes to let flavors blend. The dressing will thicken slightly if refrigerated overnight.
Spread the rolls in a 10 x 15-inch pan. Bake at 350° for 10 to 15 minutes. Cool. Mix the cream cheese, mayonnaise, basil and vegetable seasoning; spread over crust. Spread the chopped vegetables on top of cream cheese mixture. Sprinkle with cheese on top, if desired.
To form crust, open and press rolls into an 11 x 17-inch pan and bake at 350° until browned, 10 minutes. Cool.
Brown and cook onion and beef in hot shortening, stirring to separate beef into small pieces. Season with salt and pepper. Drain peas, reserving 1/2 cup liquid. Add peas, reserved liquid and drained potatoes. Heat until vegetables are hot.
Brown beef and drain. Mix all ingredients in crock-pot and cook on low for 4 to 6 hours.
Cream butter and sugar. Add eggs and vanilla and beat. Add dry ingredients alternately with orange juice and then fold in apples and nuts. Bake in buttered loaf pan at 350° for approximately 55 minutes.
Mix all ingredients together. Use 2 to 3 heaping teaspoonfuls per cup of hot chocolate.
Roll stewing beef in flour (seasoned to your likeness) and brown in a skillet. After breaking up the tomatoes, empty both cans into a saucepan (including the juice). Chop up the onion. Add one beef bouillon cube and one cup of water. Cut the peppers in narrow strips. Add the onion, bouillon, water and peppers to the tomatoes in the saucepan. Simmer for two hours or longer (the longer the better).
Sift together flour and next 4 ingredients. Add butter, shortening and next 3 ingredients. Divide dough into 3 portions. Roll out first piece as for pie and place on bottom of a greased cookie sheet, 10 1/2 x 15 1/2-inch. Spread the nut mixture over this (the 2 1/2 cups nuts and 1/2 cup sugar mixed together.) Save a little of this nut mixture for the top. Roll out second layer of dough and place on top of nuts. Spread this with the fruit filling and sprinkle the nut mixture you saved. Roll out third portion of dough and cut into strips like lattice work. Place criss-cross over fruit filling. Brush lattice work with beaten egg.
Beat eggs until smooth. Add all ingredients except 1/2 cup [cheese. mix well. Pour into greased baking dish. Bake at 300° for 30 minutes or until center is firm. Sprinkle with remaining cheese and place in oven until melted. Allow to cool 5 minutes; cut into squares and serve. Optional: Diced fresh tomatoes are great in casserole. Garnish with parsley or tomato wedge.
Place roast in shallow cake pan. Mix marinade according to directions on back. Pour over roast and marinate 30 to 45 minutes, turning and covering a few times. Preheat oven to 325°. Place roast in shallow open pan, rib bones down. Do not add water. Roast meat, using a thermometer for internal temperature: rare 140°, medium 160°, well 170°. The ideal temperature is 155° (about 35 minutes per pound). Remove from the oven and let stand 15 minutes before carving. Carve top down to bone and then release along bone. Can use drippings for gravy. Baste often with remaining marinade.
Melt margarine; add onion and cook until clear. Add soup, cheese, broccoli and rice. Mix thoroughly; heat through. Pour into casserole and bake for 20 to 25 minutes at 350°, uncovered.
Put all ingredients in a mixing bowl and beat at medium speed for 12 minutes. Pour into a greased and floured large tube pan. Bake at 350 degrees for one hour.
Combine sugar, butter and milk in saucepan. Bring to a full boil, stirring constantly. Continue to boil 5 minutes over medium heat, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Add Marshmallow Creme, nuts and vanilla. Pour into 13 x 9-inch pan. Cool at room temperature. Cut into squares.
Blend flour, sugar, baking powder and salt. Cut in 3 tablespoons butter until fine particles. Beat egg and add half and half and 2 tablespoons softened butter. Toss with fork, knead very gently on floured surface. Roll 1/4-inch thick, cut and spread with softened butter. Top with remaining rounds. Sprinkle top with sugar. Bake 14 minutes at 400°.
Cook first three ingredients, cool slightly. Add to egg whites and beat until stiff and glossy.
Cream sugar, Crisco and butter together. Add eggs one at a time, beating well after each egg. Add flour, milk and flavor. Beat well. Bake at 325° for about 35 minutes in long baking pan.
Beat the chili seasoning, cream cheese and salsa together. Shape into roll. Top with nuts and Monterey Jack cheese. Serve with crackers.
Cook potatoes until tender. Drain and add milk and rest of the ingredients. Boil in saucepan.
Put 10 white Kleenex tissues in 2 quarts of boiling water. Let stand 1 minute. Break tissue into pieces with fork. Pour into a strainer; shake to remove water. Makes 1 cup of pulp.
Blend sugar and cornstarch and set aside. Put Milnot and milk in a 3-quart saucepan. Add salt to egg yolks, beat lightly and add to milk. Stir well, then add sugar and cornstarch. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Boil for another minute or two, stirring constantly. Remove from heat and add butter and vanilla. Stir until butter is melted and blended into mixture. Stir in 2 cups coconut and immediately pour into pie shells. Top with whipped cream and toasted 1/4 cup coconut or make meringue from leftover egg whites, top with raw coconut and bake.
Cut steak in strips. Combine flour, salt and pepper. Coat meat strips. In large skillet, cook meat in hot oil until browned on all sides. Drain tomatoes, reserving liquid. Add tomato liquid, water, onion, garlic and bouillon to meat. Cover and simmer about 1 1/4 hours, until meat is tender. Uncover, stir in Worcestershire. Add green pepper strips. Cover and simmer 5 minutes. If necessary, thicken gravy with mixture of flour and water. Add drained tomatoes, cook about 5 minutes more. Serve over hot rice. Serves 6.
Separate cauliflower and cook with carrots until tender-crisp. Drain. Saute onion in butter until tender. Combine onion, soup, milk and tuna. Mix well. Place cauliflower and carrots in 1 1/2-quart casserole. Pour soup mixture over and top with crackers. Bake at 350° for 40 minutes.
Grease and flour 2 loaf pans (8 x 4-inch). In a large bowl, combine flour, cranberries, sugar, nuts, baking powder and salt. In a small bowl, beat	egg, orange peel, orange juice and mayonnaise	until smooth;	stir into flour mixture just until moistened.	Spoon into pans. Bake at 350° for 60 to 70 minutes. Cool in pans for 10 minutes.	Remove from pans; cool completely. Will be easier to slice on second day. Makes 2 loaves.
Toss together gently. Cover and marinate for at least 30 minutes prior to serving.
Cook macaroni until done. Add green onions, diced tomatoes, boiled eggs, onion, diced cheese and mayo. Season with salt and pepper.
Mix cracker crumbs, dates, pecans and sugar. Beat until stiff egg whites and baking powder. Fold both mixtures together and pour into well-buttered 9-inch pie plate. Bake at 350° for 30 minutes. Refrigerate. Top with whipped cream.
Drain fruit well. Add marshmallows and coconut. Add sour cream to fruit mixture and mix well. Chill 24 hours in a glass dish.
Mix all ingredients and bake in a loaf pan which has been greased and lined with waxed paper for 30 minutes or until done.
Mix oil, sugar and egg. Add dry ingredients with pumpkin. Add vanilla and fold in nuts. Bake at 350° for 10 to 12 minutes.
Beat together butter, sugar and eggs for 1 minute. Mix together in separate bowl the boiling water, cocoa, baking soda and salt. Let cool and add to butter mixture.
Preheat oven to 375°. Blend Jif, Crisco and sugar. Add milk, vanilla and eggs; mix well. Stir in combined dry ingredients, then add rolled oats and raisins and mix thoroughly. Drop by teaspoonfuls onto greased baking sheets. Bake at 375° for 12 to 15 minutes or until cookies are lightly browned around edges. Cool on cookie sheets 2 to 3 minutes, then remove to racks to finish cooling.
Cream butter and shortening; gradually add sugar, beating until light and fluffy and sugar is dissolved. Add egg yolks; beat well. Combine buttermilk and soda; stir until dissolves. Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Stir in vanilla. Add walnuts and coconut; stir well. Beat egg whites with cream of tartar until stiff peaks form. Fold egg whites into batter. Pour into Bundt pan. Bake at 350° for 45 minutes. Cool completely and frost with cream cheese frosting.
Mix the first 7 ingredients together in the order given. Add last the baking soda in the water. Bake for 1 hour in a 350° preheated oven in angel food cake pan.
Mix horseradish and ketchup together. Start with 2 tablespoons horseradish, add more if you like it "zippier!" Pour over cream cheese. Refrigerate until 1/2 hour before serving. Serve with crackers.
Saute onion and celery in oleo. Combine all ingredients in casserole dish. Bake 1 hour at 350°.
Preheat oven to 350°. Peel and cut potatoes lengthwise into wedges (about 6 to 8 per potato) and drop into a bowl of cold water. Combine bread crumbs and grated cheese. Do not dry the wedges before coating them well with the crumb mixture. Place them in a shallow 9 x 13-inch baking dish, sprinkling any remaining crumbs on top. Top potatoes with sliced tomatoes and onion rings. Sprinkle with oregano, salt and a generous grinding of pepper. Drizzle with oil just before baking. Bake, uncovered, 1 hour and 10 minutes or until potatoes are brown, but still have some crunchiness.
Cut cream cheese and butter into biscuit mix. Add milk and mix thoroughly. Knead dough. Roll out to size of cookie sheet. Grease pan and invert dough onto pan. Slit 1-inch strips 1/4 of the way into the center on both long sides of dough. Spread jam on center 1/2 of dough. Fold slitted dough into center. Bake at 450° for 15 minutes. Drizzle with icing after it has cooled. Slice along slits and down the center.
Cream the butter and shortening with mixer. Add vanilla. Gradually add sugar, 1 cup at a time, beating well. Icing will appear dry. Add milk; beat at high speed until light and fluffy. (Can be refrigerated for 1 week in an airtight container.)
Sprinkle sherry over ladyfingers. After sprinkling ladyfingers with sherry, layer custard, then whipping cream, then sprinkle almonds. Repeat. Do a day ahead. Season custard with a small amount of sherry.