HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line 8 X 8 pan with waxed paper (make sure all sides are covered). Melt chocolate in double boiler. Add candied fruit and condensed milk. Pour into pan and freeze about 30 minutes. Cut into small pieces and place into candy paper cups.
Mix all together. Use all the juices in the cans. Rinse out each bean can with 1/2 can water to soup. Simmer about 1 1/2 hours. Freezes well. Add more water for thinner soup. You will need a 5 quart pot to cook this soup in or 2 smaller pots. Recipe can be halved.
Cream butter and sugar together. Add beaten eggs and mix well. Sift dry ingredients together; add to creamed mixture, then stir in apples, vanilla and nuts. Bake 40 to 45 minutes at 350°.
Mix graham crackers (crushed) with sugar. Put in pie shell with high sides. If using for pumpkin mousse, then add melted butter. Press with fork into sides.
In medium saucepan, add potatoes and cold water to cover. Partially cover and bring to a boil. Reduce heat and simmer until tender when pierced, 30 to 35 minutes. Preheat oven to 325°. Line a 9 x 5-inch loaf pan with a sheet of aluminum foil; allow foil to overlap in large nonstick skillet. Heat oil. Add cabbage and onion; saute until well browned, 10 to 12 minutes.
Brown ham and onion. Blend eggs and milk. Add eggs and spinach to ham. Season with salt and pepper. Stir until done. Sprinkle with cheese before serving.
Place all ingredients in large pot. Bring to boil. Reduce to simmer, cover and cook about 1 1/4 hours, stirring occasionally. Remove thighs, cool slightly, remove meat from bone and return to soup. Discard bones. Simmer 15 minutes. Add 2 tablespoons parsley and salt and pepper to taste. Serve.
Place in casserole dish. Stir until butter melts. Cover and bake 1 hour at 325°.
Melt the butter in a saucepan over moderate heat, without letting it brown. Add the flour and stir with a wire whisk until well blended. Meanwhile, bring milk almost to a boil. While stirring the butter and flour mixture, add the warm milk. Simmer for 5 minutes. Add Pernod liquor. Peel and devein the shrimp. Add to the hot Pernod sauce. Before serving, stir in fresh fennel. Serve on a bed of orzo. Braised fennel makes a nice accompaniment.
Brown hamburger and onion together. Add the next 9 ingredients to the hamburger to make sauce. Precook 9 lasagne noodles. Put 1 tablespoon oil or butter in water to prevent sticking. In an 8-inch pan arrange the ingredients in layers as follows.
Brown ground beef with onion and green pepper. Season meat with black pepper, salt and chili powder. In large pot, slice cabbage; bring to boil. Add meat mixture, corn, tomatoes and mixed vegetables; simmer for about 20 minutes. Cabbage should be crunchy, not too soft.
Preheat oven to 425°. Sift together corn meal, flour, sugar, baking powder and salt into bowl. Add eggs, milk and shortening. Beat with rotary beater until smooth, about 1 minute. Pour into 2 (8-inch) square baking pans. Bake for 20 to 25 minutes.
Spray loaf pan. Whisk eggs, milk and seasonings. Combine all ingredients. Turn into loaf pan; brush with ketchup. Bake at 350° for 60 to 65 minutes.
Combine apples and sugar; let stand. Beat eggs slightly; beat in oil and vanilla. Mix and sift flour, soda, cinnamon and salt. Stir into egg mixture alternately with apple-sugar mixture. Stir in nuts. Pour into greased and floured oblong 13 x 9 x 2-inch pan. Bake at 350° for 1 hour or until cake tests done. Let stand in pan until cool. (I like a thin powdered sugar icing on top but you can leave without; a very rich, heavy, moist cake.)
Melt Hershey bars and baking chocolate in double boiler. Cool slightly. Fold into the cream which has been whipped. Cut cake into 2 layers. Ice between layers and on top, etc. Refrigerate for at least 12 hours before serving.
Combine dry ingredients. Add all remaining ingredients and stir until moistened. Spoon batter into 2 well-greased loaf pans. Bake 60 to 70 minutes at 350°. Cool for 5 minutes and remove from pans.
Saute chicken breasts. Add each of the other ingredients, one at a time. Cook this sauce down until it begins to thicken and serve.
Cream butter with 1/3 cup flour. Chill and roll out between 2 sheets of waxed paper into an oblong shape measuring 12 inches by 6 inches. Chill until ready to use. Use very warm water (105° to 115°). Sprinkle yeast into water. Let stand for a few minutes, then stir to dissolve.
Melt chocolate in microwavable dish on High for 1 to 2 minutes or until "almost" melted. Stir until completely melted. Cool slightly.
Brown meat in oil. Add a little water and cook pork slowly for 30 to 40 minutes or until cubes are done. Drain. Add flour to meat and stir to coat. Add remaining ingredients and simmer until thickened and potatoes are done. Serves 6.
Prepare the vanilla pudding as directed (less 1/2 cup milk). Add the Cool Whip to the vanilla pudding (stir well). Line the bottom of a 13 x 9-inch cake pan with whole graham crackers. Pour 1/2 of the pudding mixture on top of crackers. Lay a second layer of crackers on the pudding mixture. Then pour the remaining pudding mixture on top of the crackers. Lay another layer of crackers on top of the mixture. Spread 1 can of chocolate icing on top of graham crackers. Refrigerate to set.
Dissolve strawberry flavor gelatin in 2 1/2 cups boiling water. Pour 1 1/2 cups into 6-cup ring mold. Chill until set, but not firm, about 15 minutes. Chill remaining gelatin in bowl; gradually blend in 1/3 cup of the sour cream and spoon over gelatin in mold. Chill until set, but not firm, about 15 minutes. Repeat with lime flavor gelatin, remaining 2 1/2 cups water and 1/3 cup sour cream, chilling dissolved gelatin before measuring and pouring into mold. Chill at least 2 hours. Unmold. Makes 12 servings.
Fry bacon. Add onion; saute. Add potatoes and water. Simmer 5 to 10 minutes. Add corn and cook 5 minutes. Stir in milk, salt and pepper. Heat slowly.
Remove tortillas from refrigerator; set aside. Heat oven to 350°. In nonstick skillet, melt margarine. Cook onion and garlic until tender. Stir in green chilies, sour cream and soup; mix well. Reserve 3/4 cup sauce; set aside. Stir in chicken and 1/2 cup cheese to remaining sauce in skillet. Warm tortillas according to package directions. Fill tortillas with chicken mixture; roll up. Place seam-side down in ungreased 12 x 8-inch baking dish. In small bowl, combine reserved sauce and milk; spoon over rolled tortillas. Top with remaining 1/2 cup cheese. Bake for 30 to 35 minutes or until bubbly.
Mix oleo, cocoa and milk in saucepan. Bring to a boil and add powdered sugar, vanilla and nuts. Spread on hot cake right away.
Heat oven to 325°. Beat margarine, sugar and almond extract until well blended. Add flour and salt; mix well until well blended. Stir in oats and almonds. Using level measuring tablespoonful, shape dough into crescents. Bake on ungreased cookie sheet 14 to 17 minutes. Sift powdered sugar over cookies. Store tightly covered.
Cook noodles as directed on package. Brown beef, onion and pepper. Combine with remaining ingredients. Pour into casserole dish and top with grated cheese. Bake at 350° for 30 minutes.
Crumble wafers coarsely in 9 x 9-inch dish. Melt margarine and mix with eggs, sugar and flavoring; pour over wafers. Put peaches on top of wafers and cover with Cool Whip. Chill overnight; serve.
Mix well all ingredients. Chill dough; roll out 1/4-inch thick. Cut into shapes. Place 1 inch apart on lightly greased cookie sheet. Bake until when touched lightly with finger and no imprint remains at 375° for 8 to 10 minutes. When cool, decorate as desired. Makes 5 dozen.
Mix together; beat 4 minutes. Bake for 50 minutes at 350° in 2 greased loaf pans.
Stir together flour, baking powder, soda and 3/4 teaspoon salt. In a mixer bowl, cream honey and shortening with electric mixer. Add milk and eggs one at a time, beating well after each addition. Add flour mixture and bananas alternately, beating after each addition. Fold in nuts. Turn batter into a lightly greased 8 x 4 x 2-inch loaf pan. Bake in a 350° oven for 60 to 65 minutes. Cool in pan for 10 minutes. Remove from pan. Cool. For easier slicing, wrap and store overnight.
Mix mushroom soup, salad dressing, eggs, sharp Cheddar cheese and chopped onion. Boil 1 small bag of chopped broccoli 5 minutes in salted water and drain well. Mix with mixture and sprinkle with butter and Ritz cracker crumbs. Bake at 350° for 30 minutes (1/4 pound Ritz to 2 teaspoons butter).
Cook to boiling, simmer until thick. Stir often. Stir in 1 large can tomato paste and simmer 5 to 10 more minutes.
Mix first 5 ingredients together and bake in greased muffin pan at 450°. Split while hot! Add butter and one "bit" of sugar to each muffin. Delicious!
Put all ingredients into a kettle. Bring to a boil. Lower heat and cook until rice is done and pudding is thick and creamy, stirring every 10 minutes.
Mix jello and boiling water. Mix sugar and 4 cups water. Add fruit juice and fruit, then freeze to a slushy stage. If left in freezer, remove and let thaw to slushy stage and add 4 to 6 bottles Sprite. Add fruit ring, floating on top. Serves 75 to 100.
Combine ingredients in mixer bowl. Beat with electric mixer until just blended. Spoon into ungreased miniature muffin pans. Makes 18. Bake at 350° for 20 minutes or until golden brown.
Mix pretzels, butter and 3 tablespoons sugar. Flatten in a 9 x 13-inch pan. Bake at 400° for 8 minutes. Chill.
Mix together the sugar, oil, eggs and carrots. To this, add the flour, baking soda, cinnamon and salt; blend well. Add the crushed pineapple, walnuts, raisins and vanilla. Pour into a 13 x 9-inch pan or 10 x 15-inch pan. Bake at 350° for 45 to 60 minutes.
Mix first 6 ingredients in large bowl. In second bowl, combine rest of ingredients. Combine wet and dry ingredients. Spread in 2 greased loaf pans. Bake at 350° for 1 hour or more when center is done.
Mix and spread on top of potatoes. Bake 30 to 40 minutes at 350°.
Beat eggs with sugar and corn syrup. Stir in the nuts. Add butter and vanilla. Blend well. Pour mixture into pastry shell. Bake in a moderately slow 325° oven for 50 minutes or until crust is golden and center of pie is set. Test by shaking gently. Let cool and chill. Makes 8 to 10 servings. Top with whipped cream or ice cream if desired.
Wash and slice squash and onion. Add water and cook until tender. Drain well. Put in casserole dish. Add soup, undiluted. Add cheese. Sprinkle with salt and pepper to taste. Top with cracker crumbs and pats of butter. Bake at 400° for 25 minutes. Serves 6.
Simmer together for 4 hours (at least). Place in hot jars and seal. Great over beans, peas, French fries, etc.
Cream Crisco, oleo and sugar. Add eggs one at a time, beating well after each. Sift cocoa with flour three times. Add vanilla, milk and flour. Beat well. Put cake in cold oven. To start turn oven on to 300°. Bake 1 hour and 30 minutes or until done. Test with toothpick to see if done. Bake in tube pan.
Saute onions in butter. Cook broccoli then drain. Add mushrooms, soup, cheese, onions and 1/4 cup almonds. Sprinkle with remaining almonds and bread crumbs. Bake at 325° until bubbling. Serves 8 to 10.
Cook sugar and half and half to soft ball stage. Take from heat and add margarine, almond extract and salt. Beat until cool. Add remaining ingredients. Pour in buttered dish.
Clean and cut peppers into thin strips. Peel, slice and cut onion into strips. Coarsely chop tomatoes. Cut sausage links into 1/2-inch slices. Cook in heavy Dutch oven over medium heat until no longer pink. Drain off fat. Add remaining ingredients to Dutch oven. Cover and cook for 30 minutes or until vegetables are tender. Stir occasionally. Serve with slotted spoon.
Dissolve jello in boiling water. Combine cream cheese, sugar and orange juice. Mix thoroughly. Gradually add jello and milk to cream cheese mixture. Chill until slightly thickened. Fold in Cool Whip. Chill until set.
Cream margarine and sugar; add eggs, one at a time, beating well after each. Add 1 cup buttermilk. Beat well. Add soda to remaining 1/2 cup buttermilk. Add to batter. Combine dry ingredients; add them. Mix orange slice candy, dates and nuts with 1/2 cup flour. Add to mixture; beat well. Line tube pan with well-greased brown paper. Bake at 275° for 2 1/2 hours.
Grease oblong pan, 13 x 9-inches. Mix butter, sugars and vanilla thoroughly. Beat in eggs. Blend in flour, soda and salt. Mix in walnuts. Spread in prepared pan. Sprinkle chocolate chips over top of dough. Place in preheated oven at 375° for 3 minutes. Remove and run knife through dough to marbleize. Return to oven; bake 20 to 25 minutes. Cool, then cut into squares.
Place egg in top of double boiler; add sugar. Beat with mixer at medium speed until mixture is pale yellow and creamy. Place water in bottom of double boiler and bring to boil over high heat; reduce to low heat. Place top of double boiler over simmering water. Gradually beat 1/4 cup Marsala wine in egg yolk; beat 1 minute. Gradually add remaining Marsala and white wine. Continue cooking custard over gently simmering water 8 to 10 minutes. Stir bottom and sides frequently (do not overcook). Immediately remove top of double boiler from water and whisk briefly. Pour into 4 individual serving dishes. Serve warm or cold with your favorite berries, preserves or cookies.
Slice yellow squash. Boil 10 minutes in water with a little salt added. Drain thoroughly. Mix mayonnaise, salt, pepper, eggs, onion and cheese. Add squash to the mixture and mix gently. Put in casserole. Sprinkle with bread crumbs and drizzle with a little melted butter or oleo. Bake 30 minutes at 350°.
Cook 3 chicken breasts in 1 to 2 quarts boiling water for 30 minutes. In a 9 x 12-inch baking dish, pat cut up chicken, mixed vegetables, cream of chicken soup and 1 cup chicken broth from cooked chicken. Fix pie crust and add to top.
Fill 6-quart pot half full with water. Add oil and bring to a boil. Add in noodles and boil until soft. Drain in colander. Dice round onion and cut green onions into 1 1/2-inch lengths. Brown ground pork in oiled 6-quart pot. After ground pork is brown, add in round onion and cook briefly. Add in 1/3 portion of noodles, bean sprouts, green onions, salt and pepper and stir. Continue adding in rest of ingredients in 1/3 portions and stir. Cook until desired consistency is reached (usually very shortly after adding and stirring in last batch of ingredients).
Sift together flour, soda, salt and baking powder. Cream together shortening and peanut butter. Gradually add brown sugar, creaming well. Add maple syrup and egg yolk; beat well. Blend in dry ingredients gradually. Mix thoroughly. If desired, chill for easier handling.
Mix all ingredients in a pot, then marinate beef in mixture. Cover and simmer for 30 minutes. Add a cup of water and continue to simmer, covered, for 1 1/2 hours more or until meat is tender. Taste and correct seasoning, if needed. Slice crosswise against fibers when serving.
Drain corn well. Add remaining ingredients and mix thoroughly. Chill. Stir before serving.
Cut up chicken and trim off fat. Leave on skin. Wash and season to taste. Bake in 9 x 13-inch pan sprayed with Pam. Bake at 350° until begins to brown which will be 45 minutes, then put pats of butter on each piece. Continue to bake until it is brown and the skin is crisp. Use the drippings for gravy.
Makes a large bowl of rice pudding. Enough to feed a large group, but the recipe can be cut in half.
Preheat oven to 350°. Chop bell pepper, broccoli, water chestnuts and onion. In bowl, flake chicken. Add vegetables, cheese and soup. Mix well. To assemble and bake ring, unroll crescent dough, separate into 16 triangles. Arrange in a circles on a pizza pan or cookie sheet with wide ends of triangles over lapping in the center and points towards the outside (should be a 5-inch diameter opening in center of pan). Scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring (filling will not be completely covered). Bake 25-30 minutes or until deep golden brown. Cut into 8 servings.
Add first 5 ingredients. Bring slowly to a boil, stirring constantly. Boil for 1 minute. Remove from heat and add butter and vanilla.
Sift together flour, soda and salt. Measure the margarine or butter and sugar into large mixing bowl; beat until well blended. Stir in Rice Krispies cereal, chocolate morsels and raisins.
In large skillet, saute beef round in vegetable oil, about 4 minutes. Add onion and mushrooms. Saute 3 minutes more. Boil water and cook noodles. Combine ketchup, Worcestershire sauce, thyme, green pepper, mustard, milk, cooking sherry and beef broth. Add to beef. Cook 20 minutes, stirring occasionally. Serve over noodles.
Mix first 5 ingredients as for pie crust. Add remaining ingredients and mix well. Spread about 2/3 of dough into baking sheet (15 1/2 x 10 1/2 x 1-inch), bringing dough up sides of pan. Fill with canned pie filling (any flavor). Use remaining dough to make lattice top. Bake at 325° until lightly browned.
Pound steak with mallet; cut into serving size pieces. Put into eggs, coating both sides with 1/2 cup flour. Brown in oil; set aside. Cook onions until tender. Remove onions and set aside. Return steak and add 1/2 to 1 cup of water. Simmer for 1 hour. Remove steak; add 1/4 cup flour to pan drippings, stirring constantly. Gradually add milk and cook until smooth and thick. Add steak and onions and cook for 10 to 15 minutes.
Cut centers out of bread. Set centers aside. Place remaining bread pieces in greased 9 x 13 x 2-inch baking dish. Layer sausage, cheeses and zucchini. Beat eggs, add milk, tomato sauce, salsa and salt. Pour over layers. Place cut out pieces of bread on top. Cover with foil and refrigerate overnight. Bake 55 minutes at 325°, uncovered. Let stand 10 minutes before serving. Serves 12.
Mix the first 4 ingredients together and pat in a 9 x 13-inch pan. Melt the chips in double boiler and spread on top. Refrigerate. Take out 1 hour before cutting.
Add brown meat with onions, rice, soup and milk. Bake at 400° for 20 minutes. Cover with buttered cracker crumbs. Bake until brown.
*Two Swiss Knorr fish bouillon cubes can be substituted for salt, basil, parsley, thyme and pepper.
Cream sugars, butter and oil until light and fluffy. Add eggs and vanilla. Sift together dry ingredients and add to creamed mixture. Roll into small balls and place on ungreased cookie sheet. Press down with glass dipped in sugar. Bake at 350° for 10 minutes or until browned.
Cook apricots and sugar in a heavy pan over medium heat with enough water to cover until apricots are tender. Stir often last 15 minutes of cooking until they are consistency of jam. More or less sugar may be added. More water may also be needed to keep fruit from sticking until done. Store in refrigerator.
Soften yeast in 1 cup warm water 5 minutes. Mix all ingredients except regular flour well. Add unbleached flour; place dough on floured board and knead, adding 1 to 2 cups more flour. Put dough in greased bowl and let rise about 2 hours. Punch down, form 2 loaves, place in pans and let rise until double. Bake at 375° for 30 to 35 minutes.
Mix all ingredients together and pour into greased pan. Bake at 400° for 30 minutes. This is one of our favorites.
In a large container mix lemon juice, Kool Aid, pineapple juice, ginger ale, sugar and water. Pour this mixture over sherbet in punch bowl.
Slice squash, zucchini and onions. Add salad dressing. Cook in a frypan on medium-low until tender.
Let orange juice thaw. Add brown sugar. Let stand while cake bakes. Pour on cake while hot. Let cake cool in pan before removing.
Place peppers in a saucepan. Cover with boiling water. Let stand 5 minutes. Drain. Remove stems and seeds. Trim bottom of each pepper to allow them to stand upright. Melt 2 tablespoons butter. Cook onion, garlic, parsley or celery 1 minute, stirring constantly. Add bread crumbs, squeezed dry. Heat well. Add cut shrimp, salt and Worcestershire sauce. Remove from heat and add egg. Season to taste. Fill pepper cups. Set in pan containing 1/4-inch boiling water. Dot with butter. Bake until brown, adding more water if necessary. Bake at 325° for 20 to 30 minutes. Serves 6.
Boil chicken until done. Remove from broth and dice. Add remaining ingredients and simmer until done. In last ten minutes of cooking add diced chicken back to broth and vegetables.
Arrange cooked broccoli, cauliflower and carrots in a dish. Mix Cheez Whiz and cream of celery soup. Pour over vegetables. Bake for 25 minutes at 350°. Top with fried onions and bake for 15 minutes more.
Preheat oven to 450°. Grease muffin pan. Place in oven to heat. Mix all ingredients. Blend well. Spoon batter into pan, filling cups 2/3 full. Bake 12 minutes or until brown.
Mix pecans, pineapple and pudding together. Stir in Cool Whip.
In a large saucepan bring water, bouillon, onion, celery, carrot and broccoli to a boil; reduce heat and simmer for 10 minutes.
Mix well. Bake at 400° for 1 hour and 15 minutes.
Dissolve lime Jell-O in 3/4 cup boiling water. Cool. Stir in evaporated milk. Pour into an 8-inch pan and refrigerate until thick. After mixture thickens, stir in the rest of the ingredients. Refrigerate several hours until molded. Cut and serve immediately. Keep salad refrigerated.
Preheat oven to 375°. Combine all your ingredients. Be sure to mix thoroughly. Coat tenderloin with mixture. Roast at 375° until meat thermometer registers 160°. Slice thinly to serve. Serves 4.
Brown and drain beef and onion. Brown, drain and crumble bacon with meat and next 5 ingredients. Drain all beans and add to meat mixture. Mix well and pour into 3-quart casserole. Bake, uncovered, for 40 minutes at 350°.
Mix pork, 1/2 teaspoon garlic, 2 tablespoons soy sauce, egg, cornstarch and sherry in bowl; set aside. Mix remaining 2 tablespoons soy sauce and vinegar; set aside.
Mix cucumbers, onions and salt together. Let stand for 2 hours, then drain. Boil vinegar, sugar and celery seed together, then pour over cucumbers and let stand in refrigerator for 24 hours.
Mix all ingredients together, adding eggs last and one at a time. Bake in tube pan for 1 hour at 350°.
Cream ingredients together. Bake at 350° for 1 hour. When done, sprinkle sugar on top of cake while hot. Wrap in aluminum foil while hot. Let stay until cake cools.
Break cake into small pieces into 9-inch pan. Prepare pudding according to directions on box, using 1 cup milk and 1 cup sour cream. Pour pudding over cake and mix. Refrigerate several hours. When ready to serve, cut cake and spoon fresh peaches over top. Serve with whipped cream.
Cook macaroni until done. Mix all other ingredients together. Add to macaroni. Cook on top for 15 to 20 minutes or in oven in 9 x 13-inch pan. Put cheese on top. Bake in 350° oven for 15 to 20 minutes.
Mix well together first 4 ingredients. Blend in pieces of bread and put in 13 x 9 x 2-inch baking pan. Bake at 350° for about 45 minutes, until set. Makes 24 servings.
Boil water and sugar about 3 minutes. In blender, mix bananas, orange juice, lemonade and pineapple juice. Mix with cooled water and sugar mixture. Freeze in mold or 1/2 gallon container. When ready to use, add 2 (2 liter) ginger ale.
Heat oven to 350°. Cook onions and sausage in skillet over medium heat, stirring occasionally, until sausage is no longer pink. Drain sausage. Mix sausage mixture and remaining ingredients in an ungreased 2-quart dish. Bake, uncovered, about 30 minutes or until hot and bubbly.
Flour and season halibut; brown in oil. Place in a single layer in a 1 1/2-quart casserole dish. Sprinkle with green onions. Combine the sour cream and Parmesan cheese; spread over fish and onions. Bake in 350° oven for 25 to 30 minutes, or until fish flakes easily with a fork. Makes 6 servings.
In a small mixing bowl, combine all ingredients. Let stand before serving, about 20 minutes.
Mix in heavy boiler and cook at medium heat, stirring constantly, until thickened. Put a layer of vanilla wafers in baking dish and a layer of sliced bananas. Then another layer of wafers and bananas (approximately 25 wafers and 3 bananas). Then pour thickened pudding over wafers and bananas and serve. You may top with meringue and brown, if you wish.