HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine white chocolate and peanut butter in double boiler. Bring water to a boil. Reduce heat to low. Cook until mixture melts, stirring constantly. Spread in waxed paper lined pan. Pour semi-sweet chocolate over top and swirl with knife to marbleize. Chill until firm. Cut into desired size. Refrigerate.
Mix liver, bread crumbs, egg, flour, salt, pepper and onion. Drop one teaspoon of mixture at a time into boiling salt water. Boil 15 minutes. Remove dumplings to serving dish. Brown bread crumbs in butter and use as topping.
Cut slices of pineapple in half; arrange on lettuce leaf with half slice of banana in center. On each piece of pineapple, arrange 2 or 3 cherries. This will make an effective and pretty butterfly. Serve with salad dressing.
Saute onions in butter until yellow. Add shrimp, garlic and curry. Stir well. Add sherry. Cover and cook over very low heat 15 minutes. Just before serving, sprinkle with parsley. Serve with wild rice and soy sauce.
Thaw potatoes. Combine 1/4 cup oleo, soup, sour cream, cheese, salt, pepper and onion. Mix. Add potatoes. Combine other 1/4 cup oleo with crushed corn flakes. Spread on top. Bake 45 minutes to 1 hour.
Pour all ingredients together in a pot. Cook for 45 minutes on medium heat. Makes 6 servings.
Cook bacon until crisp. Drain fat. Add meat; cook for 2 minutes. Add rice. Add egg to meat and rice. Sprinkle with green onion. Serves 4.
Beat egg yolks and sugar about 20 minutes. Add melted and cooled chocolate. Slowly fold in flour. Beat egg whites until stiff; fold in slowly. Pour into greased and floured 2 (9-inch) cake pans. Bake at 325° for 30 minutes. Take cakes out of pans and cool. Cut in half horizontally.
Preheat oven to 325°. Grease and flour cake pan. Pour chopped nuts over bottom of pan. Mix remaining ingredients; pour over nuts. Bake for 50 minutes.
Beat eggs, sugar and flour together. Add butter, corn, salt and milk. Pour into greased casserole and bake at 300° for 50 minutes.
Heat oven to 425°. Grease a 15 x 10-inch jellyroll pan. Brown sausage, onion and green pepper; cook until vegetables are just tender. Drain. Stir in mushrooms. Remove from heat. In small saucepan, heat 1/2 cup tomato sauce and 1/2 cup water for topping. In large bowl, dissolve yeast from hot roll mix in warm tomato sauce and water. Stir in hot roll mix flour mixture; blend well. With greased fingers, press out dough in prepared pan, forming rim around edge. Spread reserved tomato sauce over dough; sprinkle with cheese. Layer prepared sausage and vegetable mixture over cheese. Bake at 425° for 20 to 25 minutes, or until crust is golden brown. Makes 6 servings.
Mix and bring to boil. Remove from heat. Pour over browned meat. Bake in covered pan until last 15 minutes, then remove lid.
In a large pot, place chicken covered with water. Bring to a boil; boil gently for about 3/4 hour. Remove chicken breasts from water. Cool and remove skin. Break chicken in pieces and set aside; add optional seasonings. Add a cup of hot water. Continue cooking and add carrots, thinly sliced, and rice. Cook slowly until carrots are done. Adjust for flavor with bouillon cubes; begin with 2, but not more than 6. Add chicken pieces. Heat well.
Flour chicken pieces and brown in oil. Combine rice, salt and pepper	in a greased 2-quart casserole and sprinkle with onion. Add mushrooms and juice. Arrange chicken on top of rice; add bouillon dissolved in boiling water. Dot with butter. Cover and bake in a preheated 350° oven for one hour. Yield: 6 servings.
Break chicken into bite size pieces. Stir sour cream and soup together until blended. Stir in chicken. Spray a 9 x 13-inch pan with cooking spray. Roll chicken mixture into tortillas and lay side by side until pan is full. Spread the remaining chicken mixture over the tortillas until they're all moist. Spread plenty of grated cheese over the top. Bake for 30 minutes at 335°.
Combine butter, powdered sugar, 2 cups flour and salt. Mix well with pastry blender until mixture is well blended. Pat evenly into 15 x 10-inch jelly roll pan and bake at 350° for 20 minutes. Beat eggs slightly. Stir in granulated sugar, flour, lemon juice and grated lemon rind. Mix well and spread over baked crust. Bake at 350° for about 25 minutes. Remove from oven and sift powdered sugar over top. Let cool. Cut into squares while hot. If you choose, you can use the following icing.
Melt butter in electric skillet at 200°. Stir in seasoning. Blend well. Add Chex and pretzels or nuts. Mix until pieces are coated. Cover skillet, leaving lid vents open. Heat at 250° for 15 minutes. Stir midway. Cool on absorbent paper (paper towel).
In double boiler, over simmering water, melt chocolate chips and shortening, stirring until smooth. Remove from heat. Stir in raisins and nuts. Drop by tablespoon onto wax paper. Chill until ready to serve. Yield: 2 dozen.
Cut out stem ends of peppers, and remove seeds. Boil peppers 5 minutes in salted water; drain. Heat fat and cook celery in it until tender. Mix with rice and cheese; add salt. Fill pepper cups with the rice mixture; top with crumbs. Place pepper in a half inch of hot water in a baking dish. Bake at 350° (moderate oven) until peppers are tender and crumbs browned - about 30 minutes. Yield: 4 servings.
Preheat oven to 350°. Spread sliced peaches in the bottom of a 9 x 13-inch baking dish. Evenly sprinkle sugar, cinnamon and nutmeg and place pats of oleo over peaches (in that order). Start at one end and place one of the pie crusts over peaches (letting edges of crust hang over edges of baking dish), then using the other crust, start at the other end and repeat, overlapping in the center of pie. Tuck all the overlapping pie crust to the inside of baking dish, pushing it down to the bottom. Cut slits in top of crust to vent steam. Sprinkle top of pie crust lightly with sugar. (The crust will have a thick part around the edges.) Bake approximately 1 1/2 hours.
Add rice to 1/2 teaspoon salt and 1 1/4 cup boiling water. Bring to a boil, cover and turn off heat. Let stand 13 minutes. Mix soups, milk, pepper and tuna. Combine with rice and frozen peas. Put in a large shallow baking dish. Mix bread crumbs, butter, paprika and Parmesan cheese. Sprinkle around the edge and crisscross on top. Bake at 350° for 25 minutes.
Mix cucumbers and onions together. Sprinkle handful of salt on 1/4 thick layers. Let stand overnight. Drain and squeeze out water. Mix together brown sugar, vinegar and seasonings. Heat on stove. Add cucumbers to hot brine. Simmer 20 to 30 minutes. Do not boil. Put into sterilized jars, about 6 pints.
Mix together and bake in greased casserole for 30 minutes at 350°.
Mix first 5 ingredients. Mix next 4 ingredients and add to first mixture. Let set 24 hours; then drain and serve.
Mix ingredients and stuff peppers. Stand upright in small baking dish. When about half done, pour tomato sauce over pepper and finish cooking.
Mix sugar, cornstarch and drink. Cook until thick. Add jello, cool. Put strawberries in baked pie shell. Then pour over strawberries the other ingredients after they cool.
Heat oven to 425°. In large skillet, brown ground beef over medium heat, 8 to 10 minutes, or until no longer pink, stirring occasionally. Pour off drippings.
Blend all of the ingredients with an electric mixer on medium. Bake in muffin tins at 350° for 20 minutes. Batter may be made ahead and stored, refrigerated, for several days.
Bring first 4 ingredients to boil in a medium saucepan. Boil 3 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until smooth. Stir in vanilla. Pour into jar(s). Cover tightly and refrigerate.
Sprinkle yeast over warm water. Let stand 5 minutes. Stir in 3 tablespoons sugar, beaten eggs and starter. Gradually add 4 cups flour and salt. Cover with damp cloth and let rise until double in size.
Beat eggs until foamy. Add milk and other ingredients and beat until smooth. Fry in butter in a large, heavy frying pan. (Pour in batter and roll pan until it reaches to size of the pan, very thin.) Turn once. Fold in halves or fourths; add butter and brown sugar and roll. Add more milk or a little cream, if necessary, so batter is liquid enough to roll around in pan to proper size.
Bake at 350° for 55 minutes in loaf pan. Ice while hot with powdered sugar. This cake won first prize at Hancock County Fair. My sister lived in that county before residing in California.
Press chopped pecans into 2 pie shells; bake and cool. Soften 1 (8 ounce) package cream cheese. Blend in 1 pound box 4x powdered sugar. Prepare 2 envelopes of Dream Whip as directed on package. Gradually add cheese and sugar mixture after Dream Whip is beaten to stand in peaks. Beat until smooth. Pour into baked pecan pie shells. Spoon chilled blueberry pie filling over pie. One can makes 2 pies. Chill several hours before eating a very rich pie.
Peel the potatoes; cut into pieces and cook in salted water. Drain and mash. Break the bread into pieces and mix with the potatoes. Heat milk, then beat into potatoes and bread. Saute onion and celery in butter for 3 minutes. Add to potatoes with salt and pepper. Beat with beater until well mixed. Put in greased casserole dish and bake for 45 minutes in 350° oven. Serves 6.
In a big pot, cover bottom with olive oil. Saute diced onion until they look tan. Add 1/2 inch of water; cover pot and bring to a boil for 5 minutes. Add the rest of the ingredients; simmer for 1/2 hour. Tastes best with big macaroni.
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in slow cooker. Sprinkle dry salad mix over, cover and cook on low for 5 to 6 hours.
Preheat oven to 350°. Combine all ingredients; mix well. Drop by teaspoonfuls onto ungreased cookie sheets. If desired, top each cookie with a pecan half. Bake at 350° for 10 to 12 minutes, or until golden. Cool on cookie sheet about 1 minute, then remove to rack to finish cooling. Makes approximately 4 to 5 dozen.
Brown meat in oil. Add onion and garlic and cook until crisp-tender. Blend soup, sour cream, mushrooms, catsup and Worcestershire sauce. Pour over meat. Cook over low heat. Toss butter and poppy seed with noodles and serve. Yields 4 servings.
Dissolve jello in boiling water. Cool this mixture. Add remaining ingredients. Mix well. Pour batter into a well-greased (but not floured) large Bundt pan and bake at 350° for 45 minutes. Let cool on rack for 10 minutes before removing cake from pan. Dust powdered sugar over the cake. This cake has taste and feel of a homemade scratch pound cake.
Mix beans with ginger ale, brown sugar, catsup and onion. Put in a 2-quart casserole and top with bacon strips. Bake in a 350° oven for about 2 hours. Serves 8 to 10.
Let dough thaw until pliable. (To thaw dough in microwave, wrap in plastic wrap and microwave on Low power for 6 minutes, rotating occasionally.) On lightly floured board, roll dough out to a 12-inch square. Combine all remaining ingredients (except butter) in a small bowl. Spread filling mixture over dough. Roll up lengthwise tightly in jelly roll fashion. Pinch dough along edge to seal filling in. Slice rolls into 8 pieces. Cut each slice in half again, not cutting all the way through. Fan out sides to form butterfly-shaped rolls. Place on lightly greased cookie sheet and brush with melted butter or margarine. Let rise 45 minutes. Bake at 375° for 25 minutes or until golden brown.
Combine ingredients and sprinkle cheese on top. Bake at 350° for 50 minutes.
Melt butter in water in microwave. Add other ingredients. Cut baking potatoes in half. Slice almost to bottom, but not cutting through to make fan shape. Pour mixture on top and bake for 1/2 hour at 350°.
Put bread and 1/2 of the cereal in blender and crumb. Pour bread mixture, rest of cereal and all the other ingredients into a bowl. Mix well. Spoon into 6 cup nonstick muffin tin. Bake at 350° for 30 minutes.
Add ingredients in order listed and mix together. Bake at 350° for 40 to 45 minutes. Frost cake while hot.
Blend together eggs, milk, sugar and salt. Fold in whipped cream and vanilla. Pour into bowl or pitcher. Cover and refrigerate until thoroughly chilled, several hours or overnight. Stir in liquor just before serving. Sprinkle each serving with nutmeg, if desired.
Mix first 3 ingredients. Add remaining ingredients 15 minutes before serving. Yield: 48 servings.
Grease a Bundt pan; sprinkle nuts on bottom of pan. Place bread balls on top of nuts. Sprinkle butterscotch pudding over dough. Melt butter, cinnamon and brown sugar; bring to a boil. Stir to simmer until sugar is dissolved. Pour mix over rolls; let rise overnight. Bake at 350° for 25 to 30 minutes.
Mix everything, except flour and soda, together well. Then mix the baking soda in together with 1 cup of the flour. When mixed, add to rest of the flour. Mix all ingredients together thoroughly. Bake at 350° until toothpick comes out clean!
Mix all ingredients together except chips and cheese, place in greased casserole dish. Sprinkle chips and cheese over top of mixture. Bake at 350 F for 40-50 minutes.
Cook first four ingredients for 5 minutes. Add 1/2 teaspoon baking soda. Pour over popped corn. Bake 1 hour at 200°. Stir every 20 minutes.
Drain salmon; remove skin and bones. Add parsley, lemon juice, Worcestershire sauce, salt, pepper and white sauce. Blend well; chill. Shape into croquettes. Roll in bread crumbs; dip in slightly beaten egg to which a little water has been added. Roll again in crumbs. Fry in deep hot fat for 3 to 5 minutes; drain.
Heat oven to 250°. In medium bowl, combine crumbs, walnuts and butter. Spread in greased 9 x 13 x 2-inch pan. In large mixer bowl, beat egg whites and cream of tartar until frothy. Gradually beat in sugar until stiff peaks form. Spread over crumbs. Bake 1 hour; cool.
Melt butter in a large skillet with cover. Dust chicken with paprika. Brown chicken over medium heat. Place cabbage slices on bottom of a buttered 13 x 9-inch baking dish. Sprinkle with salt and pepper. Cover and bake in 375° oven until tender, about 25 minutes. Arrange apple and onion over cabbage. Sprinkle with lemon peel, sugar and caraway seed. Place chicken pieces on top and continue baking 30 minutes or until tender. Remove cover and sprinkle with cheese. Bake 5 minutes more until cheese is melted.
Soften yeast in warm water. Pour milk over shortening, sugar and salt. Add cold water. Add 1 cup flour, egg and yeast. Beat. Add cornmeal and flour to make soft dough. Knead until smooth. Cover and let rise about 1 hour. Punch, cover and let rise 10 minutes. Shape into rolls and let rise 45 minutes. Bake at 400° for 20 to 25 minutes.
Mix all together in a casserole dish. Cover. Bake at 350° for 40 minutes.
Brown meat. Drain. Add salt, pepper, onion, bell pepper, tomatoes, rice and chili powder. Stir well. Get hot. Pour into ungreased baking dish. Cover with Reynolds Wrap. Bake at 350° for 1 hour.
Cook sausage, onion and pepper; drain well. Stir in flour, tomato sauce, salt, pepper and chili powder. Add cheese. Put mixture in long baking dish. Prepare corn bread mix by directions on box; spread over sausage mixture. Bake at 350° for 30 minutes. Can invert onto a plate. Freezes well.
Cut steak into 6 pieces. Combine flour, salt and pepper. Cover meat with seasoned flour. Pound to 1/4-inch thickness. Brown in oil in large skillet. Pour off oil. Dissolve bouillon cubes in hot water. Add to meat. Add onions. Cover tightly and cook slowly 1 hour. Add green pepper and tomatoes. Cover and continue cooking slowly 25 minutes or until meat is tender. Serves 4 to 6.
Cut out the core in cabbage. Steam cabbage in boiling water just until leaves are wilted. Remove from water and separate leaves. In big pot, mix soup, water and sauerkraut; bring to boil. Then turn it down to a slow boil. Mix ground beef, rice, onion, garlic, pepper, salt and 2 eggs together. Put about 1/2 cup of meat mixture on leaf of cabbage. Roll it up and push in ends to form roll. Put rolls into tomato soup and cook 1 1/2 hours. If you don't like sauerkraut, leave it out and add 1 tablespoon vinegar instead.
Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted. Meanwhile, in a large saucepan, saute onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper. Ladle into four oven proof bowls. Sprinkle with reserved croutons and remaining cheese. Broil 4 inches from the heat until cheese is melted and bubbly. Garnish with chives. Serves 4.
Mix Jell-O as directed. Let Jell-O begin to gel, then add Tang, cheese and pineapple. Return to refrigerator. When starts to gel, fold in Cool Whip. Keep refrigerated until ready to serve.
Put round steak into crock-pot. Add special sauce. Add salt and pepper	to taste. Cook on high for 2 to 3 hours until tender. Great for	working women. I start in the morning, cook on low all day to evening.
Mix first 6 ingredients well and add 1/2 cup milk. Bake for 10 minutes at 450°, then 300° for 45 to 50 minutes. Serves 4.
Cook bacon and remove from skillet. Use grease to cook onion and celery until tender. Add potatoes and cook 15 minutes. Add shrimp or clams. Mix flour and milk. Add to mixture. Cook until potatoes are done and serve with crackers.
Mix and spread in greased casserole. Bake 30 minutes in a 350° oven. Cool and serve with whipped cream, ice cream or Cool Whip.
Mix together with your hands, meat, onions, bell pepper, crackers, egg, salt and pepper. Add about 1/2 can tomatoes and mix. Make into 2 loaves and squeeze remainder of tomatoes on top of meat loaves. Bake at 350° until done.
Brown sausage and drain. Cool. Prepare crust as directed on package. Spread into 12-inch pizza pan. Spoon cooled sausage over crust. Sprinkle with potatoes and Cheddar cheese.
Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375° for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen.
Brown hamburger and onion together. Mix all ingredients together and put in roaster and bake about 1 1/2 hours at 375°. (Check it out at 1 hour so it doesn't burn.)
In a large saucepan, bring beef broth to boiling. Stir in barley, onion, garlic, basil, Worcestershire sauce and pepper. Cover and simmer 10 minutes or until barley is nearly tender. Stir in mushrooms and carrot. Simmer for 5 more minutes.
In small mixing bowl, combine pecans, raisins and sugar. Stir. Add butter and mix well. In a 1-quart casserole, arrange pear halves core side up. Sprinkle pears with lemon juice. Spoon half of pecan mixture over each pear; set aside.
Combine first 4 ingredients, stir and boil for 3 1/2 to 4 minutes. Remove from heat and add oats, peanut butter and vanilla. Stir well and drop by spoonfuls on wax paper.
Mix chicken, celery, soups, broth and milk. Spread into a 9 x 13-inch pan. Mix stuffing, oil and broth. Spread over the chicken mixture. Bake at 350° for 45 minutes.
Put vanilla wafer in bottom of cupcake cup. Beat rest of ingredients. Pour over wafer in cupcake cup. Bake at 375° for 10 to 15 minutes. Makes 18 cheesecakes.
Cream shortening and sugar. Add eggs, sour cream, lemon juice and lemon rind. Add flour until it makes a soft dough (3 3/4 to 4 cups). Add baking soda and salt with flour. Store in refrigerator for 24 hours.
Boil chicken until cooked, then let cool in broth. Bone and cut into bite sized pieces, reserving broth. Melt margarine and mix with dressing mix. Spread 2/3 of dressing mix on the bottom of a 9 x 13 x 2-inch baking dish. Cover with chicken pieces. Mix soups with 2 cups of the reserved chicken broth. Pour over chicken. Sprinkle with remaining dressing. Bake for 1 hour at 350°.
Beat egg until frothy. Add rest of ingredients until smooth. You cannot overbeat. Best made a few hours before cooking and left to stand. Put a few drops of oil in each section of a 12-capacity muffin pan. Heat until oil bubbles. Half fill each section with batter, dividing evenly into 12. Put on top shelf of oven approximately 15 minutes until puddings are puffed and golden brown. Serve immediately with any roast meat dinner.
In a large bowl, chop the apples and break the eggs over the apples and mix them well. Add the sugars and mix together. Add the vanilla, cinnamon and salt, mixing well and set aside.
Set oven at 400°. In a nonstick 9-inch round cake pan (sprayed with nonstick oil) arrange rolls out flat. Pour egg mixture over rolls. Crumble sausages and sprinkle on eggs. Sprinkle the rest of the ingredients on top. Bake until eggs are firm, approximately 15 to 20 minutes.
In large pan, saute onion and garlic in oil for approximately 3 minutes. Add chicken broth, Italian seasoning and fennel seed; bring to a boil. Simmer for 10 minutes. Add tomatoes with juice and pastina; bring to a boil. Cover; simmer for 10 minutes, stirring occasionally. Serves 6.
Fry bacon and remove from pan to drain. Brown pork in bacon fat. Add vegetables, bacon, salt and pepper. Combine sugar and cornstarch with water and pour over meat. Cook for 1/2 hour, then add Worcestershire sauce.
Put first 3 ingredients in a medium mixing bowl, seal and shake until coarse crumbs. Remove seal. Add egg (break the yolk), vinegar and ice water. Shake again until it is a ball of dough. (May be mixed in a bowl as regular pie crust.) Makes 3 to 4 crusts.
In a small saucepan, melt margarine. Stir in sugar and corn syrup. Bring to boil. Cook until sugar dissolves (about 1 minute). Stir constantly. Stir in ice cream. Return to boil. Serve over ice cream or pound cake. Great!
Beat eggs until fluffy. Add butter, sugar, buttermilk, vanilla, flour, orange peel, dates, soda, and pecans. Spoon into greased and floured tube or Bundt pan. Bake at 250° to 300° for 1 hour and 45 minutes. Test with toothpick or straw. When done, punch with ice pick.
Dissolve the sugar in boiling water; let cool. Combine the chilled juices. Add sugar syrup. Just before serving, stir in chilled ginger ale. Put ice rings in punch bowl and serve.
Pour 1/4 cup oil in pan. Add cake mix, eggs and water. Stir with fork for 2 minutes. Swirl in pie filling. Bake at 350° for 40 to 50 minutes. Dust with powdered sugar.
Prepare cake mix as directed on box; bake in 13 x 9-inch pan. Cool 15 minutes. Poke holes in cake with large fork. Combine milk, sugar and 1/2 cup of coconut. Bring to a boil. Reduce heat and simmer 1 minute. Carefully spread on cake. Let soak down through cake. Cool completely; fold 1/2 cup coconut in whipped topping. Spread on cake. Refrigerate.
Beat egg yolks and sour cream together in top part of double boiler. Place over simmering water and cook, stirring constantly, until mixture is of custard consistency. Remove from heat. Add remaining ingredients. Serve at once with vegetables or fish.
Saute vegetables in large pot. Squish up tomatoes and add with chicken broth. Simmer 1 hour. Brown smoked sausage and spareribs. Add along with ham to vegetable mixture. Add remaining ingredients except rice and simmer 20 to 30 minutes. Add rice and simmer 25 more minutes.
Crush graham crackers; add oleo, melted, and sugar. Mix and pat (not too firmly) into 9 x 13 glass bake dish. Prepare Dream Whip as directed. Fold in 1/2 package miniature marshmallows. Spread over cracker crust. Top with your favorite pie filling. Chill several hours before serving or make a day ahead.
Drain pineapple and orange cans. In medium saucepan, combine first 4 ingredients. Cook and stir until slightly thick. Stir in franks and pineapple. Heat and just before serving, stir in apple and oranges. Serve warm with toothpicks.
Simmer eggplant in pan of boiling salted water for 10 minutes. Drain.