HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate and add to mayonnaise. Add boiling water and mix well. Add sugar and eggs, singly. Mix flour, soda and salt. Sift and add alternately with milk. Add vanilla. Pour into 2 (9-inch) pans, greased and floured. Bake 30 minutes in a 350° oven. When cake is cool, quickly put a layer of ice cream between layers of cake, then ice the cake with Cool Whip. Freeze immediately.
Cream sugar and butter until light and creamy. Add eggs one at a time, beating constantly. Add flour, salt and baking powder. Mix well. Add vanilla. Bake in greased and floured Bundt pan at 350° for 1 1/4 hours.
Mix first seven ingredients. Put in medium sized casserole. Mix melted butter and corn flakes. Sprinkle over mixture. Bake for 45 minutes at 350°.
Mix together. Form into balls. Refrigerate for a couple of hours. Melt chocolate in microwave and dip peanut balls in it.
Sift together dry ingredients into a bowl. Add milk, egg and oil or shortening. Beat with mixer until smooth, about one minute. Bake either in pan or muffin tins in hot oven (425°) for 20 to 25 minutes.
Cook broccoli and onion in small amount of water until tender (10 to 12 minutes). Put into blender 1 cup at a time and chop. Slowly make cream sauce by melting margarine over medium heat, then stir in flour until blended. Gradually add milk and stir constantly until thickened. Add warmed broth, stirring well. Then add cheese and spices and blend well. Mix sauce and vegetables and heat thoroughly.
Preheat oven to 425°. Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet, butter it and top with a second sheet. Divide the chicken in half. form a 1-inch thick log the length of the long side of the phyllo dough. Roll the log in phyllo tightly. Cut the chicken filled phyllo into 4 "cigars" and brush with a dab more butter. Repeat to make a total of 8 chicken and phyllo roll-ups. Bake 12 to 15 minutes until golden.
Mix all of the ingredients. Cut muffins in half. Bake for 15 minutes at 350°.
Cook sausage until no pink remains. Grease a 2-quart baking dish with fat drained from sausage. Layer sliced potatoes in bottom of dish. Continue to layer onions, rice, carrots, sausage and tomatoes. Last, mix salt, pepper and sugar. Sprinkle over top of casserole and cover tightly. Bake at 350° for 1 1/2 to 2 hours.
Add cream to sugar and stir well. Add nuts. Melt butter in iron frypan and cool slightly. Add sugar mixture. Have frypan medium hot to start. Turn heat to low as soon as mixture begins to bubble. Cook until it becomes dark and spins a thread from the spoon. Try to keep mixture cooking evenly on outside and inside of pan by stirring constantly. Drop by spoonful on greased cookie sheet.
Beat cream cheese until lite and fluffy; add Eagle Brand milk and lemon juice; beat well. Stir in vanilla; pour into graham cracker crust. Refrigerate for 3 hours. Before serving top with cherry pie filling.
In shallow dish, combine croutons, Parmesan cheese, parsley flakes and paprika; blend well. In another shallow dish, combine egg, water and lemon juice; blend well. Cut fish into 2 1/2 to 3 inch pieces. Dip fish pieces into egg mixture, then coat with crouton mixture. Tuck thin ends of fish under to form pieces of uniform thickness. Place half of the fish on microwave-safe roasting rack. Microwave on high for 3 to 3 1/2 minutes, or until fish flakes easily with fork, rotating rack once halfway through cooking. Place fish on serving plate; keep warm. Repeat with remaining fish pieces. Serves. 4
Preheat oven to 400°. Put cheese, onions, green peppers and ham (salt and pepper as desired) in unbaked pie crust. Sprinkle with paprika. In bowl, mix eggs and whipping cream until bubbles appear. Pour in prepared pie crust pans and sprinkle with paprika. Bake at 400° for 15 minutes and then at 350° for 40 to 45 minutes until toothpick comes out clean.
After spinach is cooked and cooled, combine all ingredients. Use one round loaf of crusty French bread, hollowed out in the center. Pour mix into center of hollowed out shell of French bread. Dip with bite-size pieces of bread, chips or crackers.
Brown the hamburger and onions. Drain. Place in the bottom of a deep dish pie plate or casserole dish. Top with corn. Top with mashed potatoes and egg mixed together. Spread like icing to seal the top. Sprinkle with a touch of grated American or Parmesan cheese, if desired. Bake at 400° until potatoes are slightly browned.
Cook ground chuck in a large skillet until browned, stirring to crumble; drain well. Add chopped onion, water, chili powder, salt, cumin and pepper to ground chuck. Cook, uncovered, about 5 minutes, stirring occasionally. Remove skillet from heat; stir in refried beans and set mixture aside. Spread about 1/2 cup taco sauce in a greased 12 x 7-inch baking dish. Arrange 2 tortillas on top of sauce; cover with half of meat mixture, sour cream and an additional 1/2 cup taco sauce. Arrange 2 additional tortillas on top of sauce; cover with additional 1/2 cup taco sauce, the remaining meat mixture and half the cheese. Arrange remaining tortillas, taco sauce and cheese on top. Cover and bake at 350° for 40 minutes. Let stand 5 minutes before serving.
Cook bacon until nearly done. Add margarine. Add sliced potatoes, onions and mushrooms. Stir gently to mix bacon through potatoes. Cover; bake in oven at 350° until done. Do not stir. When done, lay sliced cheese on top; let melt through.
Follow cake mix receipt. Add dry pudding and add spice mix. Used electric beater until spices are blended. Bake in tube pan greased and floured pan and put wax paper in pan. Bake at box temperature and time. Test to see if done. Let cool on wet cloth before removing from pan.
Saute pepper and onion in butter until tender. Drain spaghetti and mix with cheese and other ingredients. Bake until cheese is melted.
Preheat oven to 350°. Grease 9 x 13-inch pan on bottom only. Combine in large bowl first three ingredients until well mixed. Press into prepared pan. Blend in large bowl frosting mix and cream cheese. Reserve 1/2 cup for frosting baked bars. Add 2 eggs to remaining frosting mixture. Beat 3 to 5 minutes. Spread over base. Bake at 350° for 30 to 40 minutes. Cool; frost. Makes about 3 dozen bars.
Saute chicken quickly in garlic and butter. Remove to casserole dish. Saute celery and onion in drippings. Add Ro-Tel tomatoes and heat to a simmer. Add cheese and heat thoroughly. Pour sauce over chicken breasts. Bake for 20 minutes in 350° oven. Serve over rice.
Cream together the cream cheese, Cool Whip and Eagle Brand milk. Pour into graham cracker crusts. Toast in oven at 450° until golden brown the coconut and slivered almonds. Sprinkle on top and pour the caramel topping on top of this.
Season meat with garlic and ginger. Heat half of the oil in a skillet, add meat and brown quickly on all sided. Remove meat and add remaining oil, heat and add peppers and celery. Cook until slightly tender, about 3 minutes. Mix cornstarch and cold water and soy sauce. Add to skillet and cook, stirring until mixture thickens. Add meat & tomatoes. Heat. Serve with rice and pass the soy sauce.
Dissolve yeast, sugar and warm water. Set aside. Combine dry ingredients. Cut in margarine until crumbly. Add yeast mixture and buttermilk. Mix well. Turn out on floured surface. Knead about 1 minute. Roll or pat out and cut into biscuits. Bake in preheated oven after allowing to rise a few minutes. Bake at 400° for 15 minutes. This dough keeps well in refrigerator for weeks.
Saute livers and onions together; let cool. Grind and add 2 chopped, hard-boiled eggs. Mix with other ingredients. Shape into your favorite mold and chill. Unmold and top with grated egg. Serve with crackers.
Pour reserved artichoke liquid from 1 jar into skillet and saute garlic and onion until soft but not brown. Beat eggs. Add bread crumbs, garlic, onion, seasonings and parsley. Stir in cheese and chopped artichokes. Pour mixture into a greased 7 x 11-inch pan and bake at 325° for 30 minutes. Cut into cubes and serve warm.
Soak tomatoes in wine overnight. Drain and reserve the wine. Chop tomatoes. Heat oil in large skillet. Dust chicken in seasoned flour. Lightly brown chicken on both sides in oil. Add all other ingredients to skillet, including reserved wine and bring to a boil. Reduce heat to a simmer and cook for 5 to 8 minutes or until chicken is tender. Serve over pasta.
Chop crab meat. Chop celery and red onion; add to crab meat. Add cocktail sauce, cream cheese, lemon juice, dill weed, hot pepper sauce and white pepper. Mix until well blended. Serve on mini bagels.
Sear chops or steaks in a skillet. Pour 1 can of soup in casserole dish. Line chops or steaks across dish. Pour second can of soup over chops or steaks. Bake at 375° for 2 hours.
Mix dry ingredients; stir in fruit cocktail with juice. Pour into greased 8 x 10-inch pan. Mix brown sugar with chopped nuts. Sprinkle over top of dessert. Bake 1 hour at 300°. Serve with whipped cream or ice cream.
Preheat oven to 325 degrees. Score ham and stud with the whole cloves. Place ham in foil-lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven and let sit for a few minutes before serving.
Another Jell-O salad! This one is messy to make, but eaten happily by even salad haters. (Children won't care for it.)
Heat oven to 350°. Grease Bundt pan. Put flour, baking soda, salt, nutmeg and cinnamon in a bowl; mix. Quarter and core apples. Cut into 1/4-inch chunks. Put brown sugar, oil, eggs and vanilla into large bowl. Beat until smooth. Stir in flour mixture. Stir in cranberries, apples and nuts. Batter will be stiff and seem like there is too much fruit. Pour batter into pan. Bake 1 hour and 5 minutes. Cool 30 minutes then remove from pan.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip, blending well. Spoon into crust and chill until set, approximately 4 hours. Spoon pie filling on top.
Boil noodles. Brown meat and drain. Mix together first 8 ingredients and top with cheese. Bake at 350° for 15 minutes or until cheese melts.
Mix all ingredients together and spread over 8-inch graham cracker crust. Chill well.
In medium bowl cook onion, garlic, thyme and 1 tablespoon oil, covered, on High 5 to 7 minutes, until tender, stirring halfway through cooking. Meanwhile, peel potatoes and slice 1/4 inch thick. Stir potatoes, tomatoes, pepper and salt into onions. Spoon into 2-quart shallow casserole. Cook, covered, on High 20 to 24 minutes, until tender, stirring 3 times during cooking. In a 1-cup glass measure combine 1 tablespoon oil, bread crumbs and Parmesan cheese. Cook on High 1 1/2 to 2 1/2 minutes, until crumbs are browned, stirring twice during cooking. Sprinkle crumb mixture over potatoes. Makes 4 servings. Each serving: About 265 calories, 8 g fat, 1 mg cholesterol and 490 mg sodium.
Mix flour and salt with shortening. Add egg, vinegar and cold water; mix well. Makes 4 or 5 crusts, depending on thickness. May be refrigerated 7 to 10 days.
Brown hamburger; drain. Stir in seasoning mix, tomato sauce and green pepper. Bring to a boil and remove from heat. Combine cooked macaroni, 1/2 cup cheese and the sour cream. Place on bottom of a 13 x 9 x 2-inch baking dish or pan. Top with meat mixture and remaining cheese. Bake at 350° for 30 minutes.
Crush pretzels slightly enough for 2 cups. Add margarine and 3 tablespoons of sugar. Mix together and press into a 13 x 9-inch pan. Bake 8 to 10 minutes at 350°. Cool.
In a saucepan, bring sugar, butter, cocoa, milk and nuts to a full boil. Reduce heat and boil for 3 to 4 minutes (soft boil stage). Remove from heat and add oatmeal and vanilla. Quickly drop onto waxed paper by teaspoon. Let harden and refrigerate.
Using a large pan, add 1 quart of water, chicken breasts, 2 tablespoons of chicken base, celery, onion, carrot, garlic and Cajun seasoning to taste; cook until tender. Pan-fry mushrooms in butter; melt 1 tablespoons of flour and stir until smooth. Strain the broth from the cooked chicken, saving the vegetables and chicken. Put 1 pint of the broth in a container and add 1/2 pint of heavy cream. Slowly add the broth and cream mixture to the pan that has the flour and butter; increase the heat to medium (do not boil). Beat 4 egg yolks and add them to the mixture; stir and lower the heat. Slice the chicken.
Brown hamburger and drain. Add taco mix and 1 cup water. Cook until water is gone. Layer a 9 x 13-inch pan with 3 tortillas, then hamburger and salsa, then 3 more tortillas, then beans and sour cream. Sprinkle olives next and then 3 more tortillas. Top with cheeses and bake at 350° for 30 minutes.
Add all the ingredients together and bake in 13 x 9-inch pan at 350° for 35 to 45 minutes.
Mix oil, eggs and sugar until well blended (by hand). Add dry ingredients mix until well moistened. Add flavoring, mix well. Add nuts or chocolate chips if desired.
Melt butter in 9 x 13-inch pan. Add graham cracker crumbs evenly over butter. Pour milk over crumbs, then add chocolate chips, nuts and coconut. (Pour evenly over in layers.) Bake at 350° for 25 minutes.
Bake or grill chicken. Cut into 1-inch cubes after cooked. Combine sauces, wine and onion. Cook until onion is browned. Add tomato sauce, peppers and mushrooms. Simmer until sauces are warmed; add chicken. Simmer about 10 minutes. Boil pasta per directions. Drain. Add cold water and drain again. Pour sauce on pasta. Add fresh tomato; sprinkle with basil and cheese to taste.
Place the sugar, water and eggs in a double boiler. The water in the lower part of the double boiler needs to be rapidly boiling. Constantly beat the mixture with an electric mixer or whisk for 7 minutes. When slightly cool, spread the frosting.
Spray a 9 x 13-inch pan with Pam. Cook Italian sausage. Mix together the first 3 ingredients. Pour into pan and top with cheese. Bake at 350° until cheese melts. Serve with salad and garlic bread.
Cook first 5 ingredients until consistency of cream. Put this into the beaten egg whites. Add whipped cream. Serve over salad when ready to use.
Drain cans of three bean salad, reserving liquid from 1 can. Discard remainder. Combine beans, reserved liquid, rice, kidney beans, artichoke hearts, pepper and salt in large bowl. Toss and chill. Serve over lettuce leaves. Makes 6 servings.
Heat oven to 400°. In 13 x 9-inch pan melt butter in oven (5 to 6 minutes). Stir in thyme, pepper and garlic powder. Add the rest of the ingredients; toss to coat. Cover with foil and bake 22 to 30 minutes or until vegetables are crisp-tender.
In 1 1/2-quart saucepan, stir soup, sour cream and mustard. Heat through, stirring occasionally. Stir in broccoli (flowerets) and heat through.
Melt oleo in skillet. Add rice and brown slowly for 15 minutes, stirring constantly. Add other ingredients and place in ungreased baking dish (10 x 6 1/2-inches). Cover with foil. Bake 1 hour at 350°.
Bring all ingredients to boil, then simmer 5 minutes. Blend together 2 tablespoons of flour and 2 tablespoons of butter. Add to corn and remove to heat.
In a saucepan, bring chicken broth and rice to a boil. Reduce heat. Cook, covered, for 15 minutes. Remove from heat; let stand, covered, for 10 minutes. Meanwhile, cook broccoli according to package directions; drain.
Beat shortening and sugar; add eggs. Add dry ingredients. Chill 1 hour. Roll in balls and coat with sugar and cinnamon. Mash to flatten with fork. Bake on ungreased cookie sheet at 350° for 10 minutes. They are good without sugar and cinnamon.
Wash and trim eggplant and cut into 1/2-inch slices. Combine crumbs and 1/4 cup of Parmesan cheese. Spread mayonnaise on both sides of eggplant, then dip in crumb mixture, coating both sides. Place on ungreased cookie sheet. Bake at 425° for 10 to 15 minutes. Remove pan and reduce heat to 375°. Transfer eggplant to a 9 x 13-inch greased pan.
Heat oven to 350°. Butter baking pan. Sprinkle rice on bottom of pan. Lay pork chops on rice. In another bowl, combine the cream of chicken and cream of mushroom soups with water. Mix and pour over pork chops. Sprinkle dry onion soup over the pork chops. Cover with foil. Bake for 2 to 2 1/4 hours.
Blend all ingredients in food processor or blender until very smooth. Serve on saltines or toasted pita bread or as a dip for raw vegetables.
In a mixing bowl with an electric mixer, beat egg whites until stiff. Beat in salt, baking powder and sugar. Fold in crushed cookies and pecans. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350° oven 35 to 40 minutes.
Dilute lemonade as described on the can with dry sherry rather than water. Add soda water as desired. Serve from punch bowl in cups with shaved ice. Ice ring of lemonade is attractive in punch bowl and will not dilute punch.
Cream shortening; add sugar gradually. Cream until light and fluffy. Add eggs and pumpkin; mix well. Sift flour, baking powder, salt and spices together. Stir in dry ingredients and mix well until blended. Drop on ungreased cookie sheet. Bake at 350° approximately 15 minutes.
Cook noodles until tender, 8 to 10 minutes in salted water with 1 tablespoon oil. Drain. Melt butter in chafing dish or electric skillet over medium heat. Add cheese, parsley, cream and beaten egg gradually. Blend until slightly thickened. Add noodles, salt and pepper to taste. Toss lightly until noodles are coated evenly with sauce. Serve on hot plates and garnish with additional cheese.
Preheat oven to 375°. Butter 1-quart casserole dish. Cook noodles per package directions. Strain and set aside. Prepare spinach per package directions. Strain and mix with noodles in a large mixing bowl.
Combine margarine and lemon juice; brush chicken with mixture. Sprinkle with salt and pepper. Place in 12 x 9 x 2 inch baking dish; bake at 400 degrees for 30 minutes. Combine rice, chicken broth, and water in a medium pan; bring to a boil. Reduce heat. Cover and simmer about 5 minutes or until all broth is absorbed. Set aside. Cook sausage, onion, and celery in a skillet until sausage is done, stirring occasionally to crumble sausage. Combine sausage and rice mixture. Season with salt and pepper to taste; stir well. Spoon mixture around chicken and bake for an additional 30 minutes.
Saute bacon and onions. Caramelize with brown sugar. Add other sauce ingredients. Simmer 10 minutes. Stir sauce into beans. Bake (or place covered pans on side of grill at barbecue stand!). Makes 300 servings. Perfect for your next Jobie barbecue fundraiser.
Beat eggs. Add sugar, then oil. Sift dry ingredients together and add to mixture. Mix well, then add vanilla and nuts. Bake in a 9 x 13-inch pan at 300° for 25 minutes.
Coat baking sheet with non-stick coating spray. Put flour and seasonings in plastic bag and add chicken one piece at a time, shaking to coat chicken. Place skin side down on baking sheet and cook at 350° for 30 minutes. Then turn chicken over and continue about 30 minutes more until golden brown.
Mash cooked squash. Add all other ingredients and mix well. Pour into a greased baking dish and bake at 375° for approximately 45 minutes. Yields 6 ample servings.
Heat oven to 350°. Make white sauce with margarine, flour, milk and seasonings. Stir in mayonnaise. Add spaghetti, turkey, peas and 1/3 cup of cheese; mix lightly. Pour into 2-quart casserole. Sprinkle with remaining cheese. Bake at 350° for 45 minutes. Makes 6 servings.
Pour boiling liquid over gelatin in bowl; stirring until gelatin is dissolved. Add orange sherbet; stir until melted. Stir in one can of mandarin oranges. Chill until firm in a ring mold. Combine remaining ingredients; folding in sour cream. Chill at least 3 hours. Fill in center of salad mold with fruit mixture.
Mix buttermilk mix, garlic salt, dill weed, lemon pepper and oil together. Pour over crackers, stirring often. Let set for 3 hours.
Combine all ingredients in top of double boiler. Cook over hot water, using low heat, until mixture thickens. Stir constantly. Chill in refrigerator before pouring into baked pie shell. Top with meringue. This may also be used as filling for layer cake.
Preheat oven to 350°. In a medium saucepan, combine sugars, sour cream and orange juice. Stirring constantly, cook over medium-low heat until sugars dissolve. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Attach candy thermometer to pan, making sure thermometer does not touch bottom of pan. Increase heat to medium and bring to a boil. Cook, without stirring, until syrup reaches soft ball stage (approximately 234° to 240°). Test about 1/2 teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand. Remove from heat. Stir in orange extract. Add pecans and stir until well coated. Spread pecan mixture on buttered aluminum foil. Allow to dry uncovered at room temperature 24 hours. Break apart and store in airtight container. Yields about 4 1/2 cups pecans.
Heat the oil until warm. Add the garlic and simmer slowly for about 5 minutes or until the garlic is golden. Do not burn. You may remove the garlic at this point or leave it in if you enjoy a strong garlic flavor. Add the black and red pepper, parsley and basil. Stir well and use as desired.
Add cantaloupe, grapes, watermelon and blueberries to first 3 ingredients (if in season or as available). Cut fruit up and cover with orange juice. Add defrosted strawberries just before serving.
Line two 8-inch layer cake pans with parchment paper. Melt chocolate in double boiler. Sift dry ingredients together and whisk. In another bowl mix oil, coffee and whisk sour cream together. Mix to dry ingredients. Blend on low speed. Add eggs (one at a time) and mix on medium speed. Add chocolate and mix until blended, about 10 seconds. Fill cake pans with mixture. Bake at 345° for 35 minutes.
Mix all ingredients except cheese and chips. Turn into shallow buttered pan. Combine cheese and chips over top. Bake, uncovered, at 375° for 20 minutes.
Mix all ingredients together and pour into a greased and floured glass pie plate. Bake in a 350° oven for 30 to 40 minutes or until firm.
Cook bacon slightly. Saute onion with bacon until tender. Add tomatoes, chicken broth, sugar, and pepper. Simmer 20 minutes. Add okra and simmer 20 more minutes.
Cut eggplant into 1/2-inch slices (then cut zucchini, onions and peppers into 1/4-inch slices, then cut into 1-inch cubes). Saute eggplant in 1/4 cup oil until lightly browned, about 5 minutes. Repeat until used up. Remove to Dutch oven. Saute zucchini in 1/4 cup oil, about 5 minutes. Remove to Dutch oven. Saute onions, peppers and garlic about 5 minutes. Add to Dutch oven. Add tomatoes, parsley, salt, pepper, oregano and basil. Stir gently to combine. Simmer mixture over low heat covered for 15 minutes. Remove cover and cook 10 minutes longer.
Blend cheese and butter. Gradually add flour, then add other ingredients. Shape into whatever and place on greased cookie sheet. Bake at 350° for 10 minutes. Place on wire rack to cool. Makes 3 1/2 dozen, depending on size and shape.
Place the shortening in a large bowl and beat with electric mixer at medium speed for 30 seconds. Add sugar and beat until fluffy. Stir in flour and milk until crumbly and well mixed. Turn into pan. Press evenly against bottom. Bake at 350° for 15 minutes.
Melt chocolate and butter over water. Beat egg yolks, mixing with some sugar until stiff. Mix both adding cream and the remainder of sugar alternately. Beat until creamy, then spread on cooled cake.
Thoroughly mix gelatin, 1/2 cup sugar and salt in saucepan. Beat together egg yolks, fruit juices and water. Stir into gelatin mixture. Cook and stir over medium heat just until mixture comes to boiling. Remove from heat and stir in peels. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Beat eggs until lemon colored. Add sugar; stir until dissolved. Add rest. Add milk to 3 inches from top of freezer.