HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rub sides and bottom of fondue pot with cut garlic. Add wine and heat slowly until bubbles form and rise to surface. Combine cheeses, cornstarch and mustard, a spoonful at a time, stirring slowly and continuously into a smooth sauce. (Stir in a figure eight.) Add Kirsch (brandy), one tablespoon at a time (1/2 jigger) and again bring to slow boil. Sprinkle with nutmeg and pepper to taste.
In top of a large double boiler set over simmering water, melt butter (cut into pieces) with cocoa powder, stirring. Cook the mixture until smooth. Remove from heat. Beat in sugar and eggs; stir in flour, walnuts, vanilla and salt, combining the mixture well. Spread the mixture evenly into a well-buttered baking pan, 13 x 9-inch, and bake at 350° for 20 to 30 minutes. Cool.
Mix yellow cake mix as directed. Place 1 teaspoon of cake batter into small greased and floured muffin tins. Bake until light brown, approximately 10 to 12 minutes at 350°. While hot, dip each one in the mixture of confectioners sugar, orange juice and lemon juice. Cool on waxed paper. Top with confectioners sugar rosettes with green leaves.
Saute bell pepper and onion in butter. Cook rice and broccoli separately. Mix together all ingredients, saving some cheese to sprinkle on top. Bake at 350° for 30 minutes.
Beat eggs, milk and oil; then add the rest and mix well. You can make all at one time, then refrigerate or freeze and pop in microwave for a fast breakfast any time later.
Mix yellow cake mix according to directions on package. Grease and flour 9 x 13-inch pan. Punch holes in cake when done. Mix pineapple and sugar. Pour over cake and cool. Prepare pudding according to directions on package. Top cake with pudding, Cool Whip, coconut and nuts. Refrigerate. Will keep for several days.
Brown 1/2 onion with ground meat in oil. Season with dry fajita seasoning, salt and pepper. Saute remainder of onion and pepper until crunchy (do not overcook). Butter tortillas and microwave 10 seconds. Fill with the ingredients and roll together.
Combine and press into shape of pan. Bake at 400° for 12 to 15 minutes.
Mix 1st four ingredients until smooth. Follow directions on yellow cake mix to make cake batter. Pour cake mix into greased and floured 13 x 9 pan. Slowly spoon cheese mixture over cake batter. Bake at 350° for 1 hour or slightly longer. Top will become brown.
Sift flour, salt and cayenne red pepper together. Mix sifted ingredients with cheese, pecans and margarine. Shape into rolls and chill. Slice not quite 1/4-inch thick. Bake on ungreased cookie sheet at 375° for 10 to 12 minutes. Chill mixture may be stored in refrigerator.
Put deer meat in a bowl and add parsley, soy sauce, Worcestershire sauce, hot sauce, garlic powder and wine. Let stand in refrigerator at least 1 hour. Put flour into a gallon size Ziploc bag. Drain deer meat and save the liquid. Put chunks of meat into the bag. Close the bag and shake to coat meat well. Take meat out of the flour. In a large skillet, heat olive oil and add green peppers, onion and deer meat. Cook meat until it is brown. Add water to liquid that was saved and pour into skillet. Add mushrooms at this time. Simmer over low heat until liquid thickens. Stir to keep from sticking. Serve over rice or noodles.
Brown sausage; drain. Combine with remaining ingredients. Put into 2 1/2-quart baking dish. Bake at 350° for 1 hour.
Microwave popcorn as per the directions. While it is popping, put Parkay, sugar and caramels in a small saucepan, melting sugar and Parkay before adding caramels. Stir until the caramels are melted. Open microwaved popcorn and pour into a container sprayed with nonstick spray. Be careful that no uncooked kernels go into container. Pour caramel mixture over popcorn covering the top of all the corn. Shake it around a little to distribute the caramel. Good snack for bedtime. Be careful when eating it at first because it will stay hot for a little while.
Heat milk to boiling. Slightly beat eggs, sugar and vanilla; add milk. Stir until smooth. Add rice, nutmeg and cinnamon. Pour into baking dish. Bake at 375° for 25 minutes (or until knife comes out clean).
Stir together (do not beat) egg, brown sugar and vanilla. Quickly stir in flour, soda and salt. Blend in walnuts, coarsely chopped. Spread in greased 8 x 8-inch pan. Bake at 350° for 18 to 20 minutes. Top will be lightly browned but soft in center when taken from oven. Cool in pan. Then cut. Makes 16 (2-inch) squares.
Put bread in long baking dish. Mix other ingredients and pour over bread. Bake at 400° until knife inserted in it will come out clean. While cake is cooking, mix your topping.
Set oven at 375 degrees. Beat eggs slightly in a 2 qt. bowl. Stir in sugar, corn syrup and margarine. Stir in pecans and pour in unbaked pie shell. Bake near center of oven for 35 to 40 minutes or until filling is slightly firm. May look soft in center but will become firm when cool.
Microwave 1 cup rice, 1 cup water and 1 teaspoon margarine. Mix ground beef and onion. Nuke 2 minutes; stir and nuke 2 minutes. Let stand 5 minutes. Salt and pepper to taste. Also can use Accent or Season-All.
Slice, chop or dice vegetables. Cut meat into strips. Preheat stir-fry pan. Coat pan with cooking oil and 1 tablespoon margarine.	Saute garlic, onion and carrots. Add meat, stirring frequently. Add spices and vegetables. Cook until meat is browned and vegetables are tender. Add soy sauce, if desired, minutes before removing from pan. Serve over rice.
Combine all ingredients in 1-quart casserole. Blend well. Heat on Full power for 4 to 6 minutes or until heated thoroughly. Stir 2 or 3 times during cooking time; serve warm.
Beat together eggs and milk. In skillet or saucepan, cook sweet potatoes until it looks dry or caramelized, then add sugar and spices. Pour hot mixture slowly into eggs and milk, using electric beaters to blend this together, using a low speed to cut back on splattering. Mix thoroughly. Pour into raw pie shell. Bake in a preheated 350° oven for 35 to 40 minutes or until it tests done. This pie is never watery.
Melt butter. Add onions and soup. Stir. Combine with remaining ingredients. Bake in 2 1/2-quart casserole for 50 minutes at 350°.
In a medium bowl, combine 1 1/2 cups flour and powdered sugar. Cut butter in until crumbly. Press onto bottom of greased 9 x 13-inch pan. Bake for 15 minutes. Meanwhile, in a large bowl, combine eggs, sugar, baking powder, lemon juice and remaining 3 tablespoons flour; mix well. Pour over baked crust; bake for 20 minutes. Cool. Sprinkle powdered sugar on top. Store in refrigerator.
Preheat oven to 450°. Mix together. Drop by teaspoonfuls onto cookie sheet. Bake until golden brown.
On bottom layer, spread nuts and coconut. For second layer, mix the cake mix and pour on bottom layer. Mix together confectioners sugar, cream cheese and butter for third layer. Drop by spoonfuls onto second layer. Bake in long pan for 45 minutes.
Put sugar, syrup and butter in saucepan. When it boils, add vanilla. Pour over popcorn. Shape into balls.
Bake for 30 minutes, then top with drained pineapple slices and bake for 30 minutes more.
Tear greens into bite size pieces. Toss greens with onion, celery, meat and cheese. Just before serving toss with dressing. I also like to use a mixture of more than one king of meat and cheddar cheese, along with the swiss cheese. Hard boiled eggs and ripe olives are also good in this recipe.
Mix all ingredients except pecans and chili powder very well. Shape into ball, roll in toasted pecans and chili powder on wax paper. Chill in refrigerator for 3 to 4 days before serving.
Heat first 3 items until sugar dissolves. Cool. Combine all vegetables and pour vinegar mix over them. Cover and refrigerate. Good after sets 24 hours and will keep 10 to 14 days. Serves 16 (2 quarts).
Mix first 4 ingredients together. Mix dry ingredients. Add together, then add vanilla and chocolate chips. Mix well. Spoon onto cookie sheet or pizza pan. Edges may be trimmed easily (like heart shapes, etc.). Bake at 375° for 12 to 14 minutes; cool. Cut into any shape you like. Decorate with icing, just like a birthday cake. Good plain also.
Scrub and wash the mussels. Place in a large covered stockpot over moderate heat, just until they open. Discard any that do not open. Strain mussel liquid.
Mix 1 stick soft oleo with graham crackers and pat into a 9 x 13-inch pan. Beat eggs, 2 sticks oleo and powdered sugar no less than 15 minutes with an electric beater. Spread over cracker crust and cover with sliced bananas. Spread pineapple over bananas. Cover with Cool Whip. Sprinkle with chopped nuts and cut up cherries. Refrigerate overnight before serving.
Dissolve gelatin and sugar in hot water. Add cold water; cool. Add pineapple juice and ice cream; blend. Add ginger ale and serve immediately. Makes 40 (1/2-cup) servings.
Melt margarine in electric skillet at 250°. Saute onion in margarine. Add catsup, barbecue sauce and sugar; stir until bubbly. Add chicken that has been salted. Pour Coca-Cola over chicken. Reduce heat to simmer (175°). Cook for 1 hour.
Combine the first 6 ingredients and spread on a large tray or plate. Mix the chili sauce and cocktail sauce. Spread over cheese mixture. Top with the shrimp. Serve with assorted crackers.
Mix flour, baking powder, baking soda and salt in bowl. Mix butter, sugar, eggs and vanilla; beat until creamy. Add milk, then flour mixture gradually, until blended. Refrigerate dough until easy to handle. Preheat oven to 350°. Roll dough on lightly floured surface (roll thin for crisp cookies, thick for softer cookies). Cut with floured cookie cutters. Place on greased cookie sheet. Brush cookies with milk or egg white; sprinkle with toppings. Bake for approximately 12 minutes.
Brown ground beef and onion. Fry bacon and crumble into drained beef and onion. Add beans, catsup, vinegar and mustard. Put in crock-pot and cook 4 to 5 hours on low heat. Easy and delicious.
Spread kraut in bottom of a 2-quart oblong dish. Add next 4 in layers, dotting tomatoes with dressing. Mix crushed crackers, seed and butter. Sprinkle over casserole. Microwave 8 to 10 minutes on High or bake 30 to 40 minutes at 350°.
Mix crushed graham crackers, sugar, cinnamon and melted margarine.	Pack firmly into a greased 9-inch pan. Reserve a few crumbs for topping,
In a middle sized saucepan put the first 8 ingredients. Simmer these ingredients together for 5minutes. Then cover and let set for 12 hours (no less). Then add walnuts, flour, salt, soda and baking powder. Bake in 2 oiled loaf pans or 1 tube pan at 275° for 2 hours.
Combine butter, milk, sugar and salt in saucepan over medium heat. Bring to boil. Cook 4 to 5 minutes, stirring constantly. (Start timing when mixture starts to bubble around the edges of the pan.) Remove from heat. Stir in last 4 ingredients. Stir hard until marshmallows melt and blend. Pour into buttered 8-inch square pan. Cool. Cut into squares. Makes about 2 pounds.
Mix together. Bake in oven at 350° for 20 minutes. Good served on party rye bread.
Pour about 1 1/2 quarts of milk and 1 cup of sugar in a double boiler and let it get warm. Add 1 large tablespoon of cornstarch and 1 large tablespoon of flour (shake it well in a mixer); add to milk. Pour in slowly the beaten eggs (whites and yellow) in a 4-quart freezer (or 6 for a 6-quart freezer). Cook over a double boiler until it becomes a custard. Pour into freezer and add 2 cups of sugar (3 cups for a 6-quart freezer). Add vanilla. Also add fruit (crushed pineapple) or chocolate syrup, whatever you want or other things. Add Pet milk and finish filling can with milk. Let it cool before starting freezer.
Cream butter and sugar. Blend in bananas, eggs and vanilla. Sift flour, soda and salt; add to banana mixture alternately with buttermilk, mixing well after each addition. Add nuts and mix. Pour into two loaf pans, greased and floured. Bake at 325° for 1 1/4 hours.
Combine milk and margarine in a small saucepan; cook over medium heat until margarine melts, stirring occasionally. Cool to 120°. Combine sugar and eggs in large bowl; beat at high speed of an electric mixer until light and fluffy. Add vanilla, beating well. Combine flour, soda and salt. Sift flour mixture over egg mixture, beating at low speed. Gradually add milk mixture to egg mixture, beating at high speed. Spoon batter into a 13 x 9 x 2-inch baking dish, that has been coated with cooking spray. Bake at 350° for 25 to 30 minutes or until cake is golden brown. Immediately spread Caramel Glaze over warm cake. Yield: 16 servings. Contains 141 calories per serving.
Melt butter in a 9-inch square pan. Spread peaches evenly in bottom of pan. Stir together Bisquick, sugar and milk. Batter will be lumpy and consistency of pancake batter. Pour batter evenly over peaches. Lightly sprinkle with 1 teaspoon sugar and cinnamon. Bake at 350° for about 30 minutes, or until top is lightly browned. Serve warm with ice cream or whipped topping.
Mix all ingredients together to form batter. Drop by tablespoons in hot oil. Fry until golden brown and drain.
Preheat oven to 375. In large mixer bowl; beat milk and peanut butter until smooth. Add bisquick and vanilla, mix well. Shape into 1 inch balls and roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Bake 6 to 8 minutes or until lightly browned. Press candy kiss in center of each cookie immediately after baking.
Quarter drained artichoke hearts and spread over bottom of an 8 x 8-inch casserole. Spoon spinach over artichokes. Melt butter and cream cheese in a small saucepan (cream cheese will be lumpy). Pour and spread over spinach. Sprinkle crumbled bacon over cream cheese mixture. Sprinkle well with Parmesan cheese. Bake at 350° for 30 minutes or until bubbly. Makes 4 to 6 servings.
Place roast in center of heavy foil in roasting pan. Spread roast with steak sauce. Sprinkle onion soup over the top. Spread mushroom soup over all. Seal the foil at sides and top. Completely enclose the meat but leave an air space above meat. Bake at 350° for 2 1/2 to 3 hours. Makes its own gravy.
Put oil in a pan. Finely slice onion and fry in oil until golden brown. Add paprika. Stir it around and add meat. Add green pepper, celery, chopped tomato, bay leaf and cloves. Salt and pepper to taste. Steam the meat until it draws juice, then sprinkle flour on meat. Add water and simmer until tender (about 2 hours). Add potatoes for the last 1/2 hour. Serve with rice, noodles or bread dumplings. Serves 4 to 6.
Preheat oven to 450°. Include orange rind when making pastry dough. I use Pillsbury pie crusts and grate orange rind over crust. Mix rhubarb, strawberries, sugar, orange juice, tapioca, nutmeg and salt together in large bowl. Turn into prepared pie shell. Dot the filling with butter. Cover with remaining pie crust; moisten, seal and flute edges. Cut slits in crust in several places. Bake at 450° for 10 minutes. Reduce temperature to 350° and bake an additional 30 minutes or until top crust is lightly browned. Makes one 9-inch pie.
Boil water and dissolve sugar. Add all other liquids and mix. Use any food coloring you like. Put in open containers and freeze; use big pickle jars or candy jars. Leave headspace in jars. Will freeze in about 12 hours. Set out to thaw. Do not add ice, just stir.
Melt butter and brown chopped onion. Add rice, bouillon cubes and water. Mix well and bake in casserole dish for 45 minutes at 350°.
Slice beef into bite-size pieces. Fry pieces with garlic in a nonstick skillet or pan coated with nonstick vegetable oil spray. Just before beef is done, add mushrooms. While meat cooks, prepare sauce.
Add enough milk to soup to make 2 cups. Blend in ham. Fold in drained peas. Stir lightly and heat. Serve over toast, waffles or baked potatoes.
Pour yams into 9 x 13-inch baking dish and sprinkle topping over yams. Bake at 350° for 25 to 30 minutes.
Cream butter and peanut butter with hands; add sugar and vanilla. Mix well and roll into balls. Melt chocolate and paraffin in double boiler. Dip balls and place on wax paper.
Saute onion in pan. Add hamburger. Cook until hamburger is well done. Add all the ingredients above. Add options, if desired.
Stir together flour, sugar and baking powder. Cut in butter. In a separate bowl, mix molasses, baking soda and water. Stir in salt, egg and two cups of flour-butter mixture. Pour into prepared pie shells and sprinkle with remaining crumbs. Bake at 375° for 45 minutes.
Saute onion slowly in margarine. Combine muffin mix, egg, milk and corn. Place in greased 8-inch square pan. Add sour cream, salt and 1/2 cup cheese to onion. Spread over batter. Sprinkle with remaining cheese. Bake at 425° for 25 to 30 minutes. Cut into squares.
Bake cake mix, cool. Mix pudding, let cool. Put pineapple on cake first, then pudding, sliced bananas and Cool Whip. Top with coconut. Store in refrigerator.
Preheat oven to 325°. Cream butter and sugars until light and fluffy. Add egg, mixing well, then salad oil; mix thoroughly. Add oats, cornflakes, coconut, nuts and vanilla; stirring to combine. Add flour, soda and salt. Mix well. form into balls about the size of small walnuts. Place on an ungreased cookie sheet. Flatten with a fork dipped in water. Bake for 12 minutes. Allow to cool on cookie sheet for a few minutes before removing. Makes about 6 dozen cookies.
Heat and stir in saucepan until thick the first 4 ingredients. Take from stove. Add catsup.
Mix all ingredients, except 1 cup of soda crackers. Sprinkle this cup on top. Bake at 350° for 30 minutes.
In top of double boiler, cook sugar, butter and eggs for 10 minutes until custard. Add coconut, nuts and vanilla. Add graham crackers and marshmallows to cooled mixture. Press in 8 x 8-inch pan. Ice. Can put in refrigerator overnight if desired.
Mix vegetables. Add remaining ingredients. Mix ingredients. Store in refrigerator. Keeps for weeks in refrigerator.
Boil shells; do not overcook. Grease 9 x 12-inch baking dish. Mix cheeses, egg and season. Add spinach; stir well. Stuff shells with mixture. Place in greased dish. Pour spaghetti sauce over. Sprinkle little cheese. Bake at 350° for 30 minutes.
Brown beef, add onions, garlic and oregano. Cook until beef is brown and onions are tender. Add soup, water and vinegar. Simmer 30 minutes, stir now and then.
Heat jelly and cocktail sauce together until well blended. Pour over hot dogs that have been cut into lengths of about 1 to 2 inches. Bake in oven at 350° until hot dogs are heated and flavors blended. Sauce can be saved and used with more hot dogs.
Heat oven to 400°. Lightly grease 10-inch pie plate. Cook and stir beef and onion until brown. Drain and stir in salt and pepper. Spread beef in pie plate. Cover with cheese. Beat remaining ingredients until smooth and pour into pie plate. Bake until golden brown and knife comes out clean from the center (about 30 minutes). Let stand 5 minutes. (If using a 9-inch pie plate, decrease milk to 1 cup, Bisquick to 1/2 cup and eggs to 2.)
Mix all together and shape into patties. Pan-fry (with vegetable spray) or grill, like normal hamburgers.
Line 9 x 13-inch pan with foil. In single layer, place 4 to 6 pork chops, 1-inch to 1 1/2-inches thick. Top each chop with sliced onion and barbecue sauce. Pour enough Coke around chops to come halfway up around. Seal foil; bake at 325° for approximately 1 hour.
Mix the first 3 ingredients together. Add the next 4 ingredients. Mix well together. Knead as for bread. Let rise until double, about 1 1/2 hours. Roll into bread sticks and brush with 1 beaten egg, mixed with a little water. Bake at 325° for 40 to 50 minutes. Brush the garlic powder, salt and oil (mixed together) on bread sticks while warm. Can add more garlic powder, if you wish.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each. Sift dry ingredients and add alternately with milk. Grease and flour tube pan. Bake at 350° for 1 1/4 hours.
Preheat oven to 350°. Mix all ingredients together. Spread on edged cookie sheet. Bake 20 to 30 minutes at 350°.
Combine the pecans, coconut, 1/2 cup of sugar and cracker crumbs in first bowl. Beat egg whites stiffly; add sugar and vanilla. Fold in first mixture. Pour in buttered pie pan. Bake at 350° for 20 minutes.
Mix dry ingredients. Add egg, milk and oil. Mix well. Add hot water and beat well. Pour into a 9 1/2 x 11-inch cake pan. Top batter with more brown sugar and cinnamon nuts if you want to.
Blend together first 6 ingredients. Add flour, cream of tartar, salt and soda. Mix well and refrigerate 1 hour. Drop by teaspoons on cookie sheet. Flatten with glass dipped in sugar. Bake in 350° oven for 10 minutes.
Brown onion and green pepper in bacon grease until nearly tender. Add ground beef and finish browning. Drain meat and combine in a 1 1/2 to 2-quart casserole dish with the Ro-Tel tomatoes, noodles (uncooked), salt and pepper. Bake, covered, at 350° for 1 hour.
Dissolve cocoa in half cup of hot water. Add to other ingredients. Bake at 350°.
Preheat oven to 450°. Sift flour and salt together. Mix eggs, milk and shortening; add gradually to flour. Beat until smooth with egg whisk or mixer. Should take about 1 minute. Pour into greased popover tins, Pyrex cups or muffin pans to 1/3 full. Bake 20 minutes at temperature given. Reduce heat to 350°; bake 15 minutes until popovers are firm. Yield: about 8 large popovers.
Combine chicken with paprika, garlic and black pepper. Combine 3/4 cup broth, cornstarch and soy sauce. Set aside. Stir-fry chicken in a tablespoon hot oil. Cook 1 minute or more. Add onion, celery, green peppers and 1/2 cup broth. Cover and cook 1 1/2 minutes. Add tomato sauce. Add broth, cornstarch and soy sauce mixture. Cook until sauce thickens (1 minute). Serve over rice.
In a 2-quart microwave-safe bowl, combine the carrots, celery, zucchini, yellow pepper and onion. Drizzle with oil. Toss to coat. Cover and microwave on High for 5 minutes. Stir in the remaining ingredients. Cover and cook on High for 15 minutes. Yield: 5 servings.
Preheat oven to 375°. Prepare stuffing mix according to directions on box, but do not let stand. Spoon stuffing into a 2-quart shallow baking dish. Lay chicken on top of mix, overlapping if necessary. Combine soup, milk and parsley. Pour over chicken. Cover and bake 20 minutes. Uncover and bake 20 minutes or until chicken is no longer pink.
Cream the cream cheese. Add garlic powder, onions and salt to taste. Smear on ham slices and roll. Close with toothpick. Freeze. After frozen, allow to thaw at room temperature for 15 minutes and slice into bite size. Ready to serve within 30 minutes.
Cook rice by package directions. Pour into 9 x 9-inch casserole dish. Mix in tuna, dressing and peas until well mixed. Top with saltines; spread with just enough margarine to coat them. Bake at 325° for 25 to 30 minutes until crackers are just browned.
Place half of potatoes in baking dish with chopped onion and half of shredded cheese, half of chopped ham and salt (if desired). Add rest of potatoes, chopped onion, ham and cheese on top. Mix soup and milk and pour over all. Bake 1 hour at 325°.
Press rolls onto bottom of 13-inch oblong pan (spray with Pam). Add sausage and sprinkle oregano, Italian seasoning and garlic powder over sausage. Layer potatoes, cheese, egg and milk mixture and sprinkle Parmesan cheese over all. Bake at 350° for 30 to 35 minutes.
Pound steak very thin. Combine the salt, pepper, paprika and garlic and rub both sides of steak very well.
Combine all ingredients and mix with a fork or pastry cutter until crumbly. Press into 9 x 13 pan and bake 20 minutes at 325 F. Let cool.
Separate eggs. Cream yolks with sugar. Add vanilla, cream and milk. Cook over low heat until mixture comes to boiling point. Boil slightly. Beat 12 whites with enough sugar to hold together. When milk mixture is finished, sprinkle with nutmeg. Fold egg whites into milk. Serve. Add spirits if desired. Serves 10 to 12 people.
First Layer: Blend flour and oleo; add nuts and press in 8 x 13-inch greased pan. Bake 20 minutes at 350° and cool.
Combine. Stir apricot mixture into sausage mixture. Heat to thicken. Add 2 cups drained pineapple tidbits. Serve over rice.