HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare and bake pie crust. Set aside. In a heavy saucepan, combine 1 cup whipping cream, chocolate, butter and sugar. Cook over low heat for 10 minutes or until chocolate melts, stirring constantly. Remove from heat. Gradually stir half of the hot mixture into beaten yolks. Return all to saucepan. Cook over medium-low heat for 5 minutes or until it begins to bubble. Remove from heat. (Mixture may appear to separate.) Stir in creme de cacao or whipping cream. Place saucepan in bowl of ice water for about 20 minutes or until mixture stiffens and is difficult to stir. Transfer chocolate mixture to a medium mixing bowl. Beat cooled chocolate mixture with an electric mixer for 2 to 3 minutes or until mixture is light and fluffy. Spread caramel topping in bottom of pie crust. Sprinkle nuts over caramel. Carefully spread filling into crust. Cover and refrigerate a minimum of 5 hours. To serve, top with whipped cream.
Mix soups together. Mix rice with soup. If thick, add 1/4 to 1/2 cup milk. Put into casserole dish. Lay seasoned chicken parts on top. Bake at 400° for 1 hour.
Make a lengthwise cut down center of each tenderloin to within 1/4-inch of opposite side; press to open. Combine soy sauce, garlic and ginger in a shallow dish. Add tenderloins. Cover or seal and chill 3 hours, turning occasionally. Stir together brown sugar, honey and oil. Grill tenderloins covered with grill lid over medium-high heat (350° to 400°) 20 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning occasionally and basting with honey mixture. Yield: 6 servings.
Mix dry ingredients. Add corn and stir. Beat eggs, milk and butter; stir well. Combine all ingredients. Bake at 350° for 1 hour. Serves 4. Great dish to take to any gathering. Triple the recipe and it will make a 9 x 13-inch pan. Always popular!
Cook pasta according to package directions. Shred smoked Cheddar cheese (about 3/4); set aside. Preheat oven to 350°.
Dissolve yeast in cold water. Set aside. Combine all other ingredients except eggs. Cool mixture. Combine yeast, shortening mixture and eggs. Put electric beater on slow and gradually add 3 cups flour. Remove beater and beat by hand. Add 1 1/2 cups to 2 cups more flour to make a soft dough. Cover with foil and put in refrigerator. When ready to use, break off needed dough and make into rolls. Let rolls rise for 3 hours, until double in size. Bake for 15 minutes at 350° or until brown. Makes at least 3 dozen rolls.
Beat the cream cheese, mayonnaise, onion and catsup in bowl. Add shrimp. Refrigerate. Remove 15 minutes before serving. Serve with Bugles snacks.
Melt margarine over low flame; add marshmallows. Stir until melted. Add vanilla and food coloring. Mix in cornflakes well until coated. Drop on wax paper and shape. Decorate with red hots.
Cream shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture. Shape 1 teaspoon of dough. Press into slim "S" shape and place on ungreased cookie sheet. Insert peanut in end of dough. Press dough with back of floured fork to make crisscross. Bake in 350° oven about 10 minutes. Makes about 5 dozen cookies.
Mix hamburg, saltines, egg, onion, garlic salt, celery flakes and ketchup all together. Roll into balls. Brown in skillet. Remove from skillet. Put in large pan. Add spaghetti sauce and simmer for 1/2 hour.
Mix well. Melt 2 tablespoons margarine in medium skillet. Add cocoa mixture. Cook over low heat until slightly thickened, about 15 to 20 minutes. Add milk to thin, if needed. Serve over buttered biscuits. Kids love these. Just make sure to prepare plenty. Makes enough for about 8 large biscuits.
Mix Bisquick, milk, and cheese until soft dough forms.	Beat vigorously for 30 seconds.	Drop by spoon on ungreased cookie sheet. Bake at 450° until golden brown. Mix margarine with garlic powder. Brush over warm biscuits before removing from cookie sheet. Serve warm.	Serves 4-6.
Simmer chicken breasts in seasoned water until tender. Remove skin and bones. Cut into small pieces. Heat together soup, sour cream, onion and chilies for 5 minutes. Top each tortilla with chicken and 2 tablespoons soup mixture. Roll up. Continue this procedure for all tortillas. Arrange in greased baking dish. Pour remaining soup mixture over enchiladas. Top with shredded cheese. Bake at 350° for 30 minutes.
Mash cranberry sauce with fork. Stir in remaining ingredients. Simmer 30 minutes. Serve hot. Makes 10 to 12 (1/2 cup) servings.
Drain shrimp and put in ice water for 10 minutes. Drain. Mix all ingredients together and chill. Serve with your favorite veggies.
Combine margarine and vegetables in a large skillet or electric skillet. Cover and cook over medium heat for 10 minutes. Stir in milk. Heat thoroughly. Add salt and pepper to taste. Yield: 6 to 8 servings.
Combine the mixture and mix well all the ingredients except the biscuits. Separate the biscuits and put in a Bundt pan. Layer the mixture and biscuits. Be sure to grease the Bundt pan. Bake in oven at 400° for 16 to 22 minutes.
In a slow cooker combine rice, sauce, water, mushrooms and pepper. Stir. Cover and cook on high 6 hours. Sprinkle with cheese before serving.
In 1 1/2-quart casserole, blend soup, water, onion and seasoning. Add chicken, carrots, peas and potatoes. Bake in a 450° oven for 15 minutes.
Peel onions and slice thin. Slice the green peppers thin. Saute in butter. Add drained potatoes. Add pork and beans. Slice hot dogs and add to mixture. Heat thoroughly and serve. Serves 8 to 10 people.
Cream shortening and sugar; add beaten egg and molasses, then dry ingredients, which have been sifted together. Add hot water last and beat until smooth. The batter is soft, but makes a fine cake. Bake in greased shallow pan 35 minutes in moderate oven, 325° to 350°. Makes 15 generous portions. Good ole fashioned gingerbread.
Chop and mix vegetables. Pour lemon juice over vegetables and place in refrigerator to stay cool until ready to serve. Salt and add oil.
Mix all ingredients, except soup. Put in a loaf pan. Refrigerate overnight. Slice before cooking. Roll slices in flour and brown on both sides. Put in a baking dish and pour soup over slices. Bake at 325° for 40 minutes.
Cook hamburger meat; drain. Mix the meat, soups, taco sauce and chiles. Line a greased pan with Doritos, alternating layers of meat sauce and Doritos. Top with grated cheese. Heat at 350° until cheese melts.
Cook and stir celery, onion and garlic in oil in 2-quart saucepan over medium heat. Stir in tomatoes, basil, salt and pepper. Bring to boil. Reduce heat; cook slowly 20 minutes. Stir occasionally.
Dissolve water, marshmallows, lime jello and cream cheese over low heat, then add milk, pineapple, mayonnaise and pecans. Before adding last 4 ingredients, remove from heat. Pour into shallow dish and chill.
In a large Ziploc bag, combine chicken, thyme, rosemary, salt, garlic, sun-dried tomatoes, pepper, oil, mushrooms, sugar, vinegar, olives and capers; toss to blend well. Refrigerate overnight or for at least 12 hours.
Combine ingredients and put into a greased 1-quart casserole. Sprinkle crumbs on top. Bake at 350° for 35 minutes or until bubbly. Serves 4.
The only place you can find alligator is near the coast or the inland swamps in the South. So if you're lucky enough to get a holt to an	alligator tail, there's a section about a foot long just behind the back legs that's tender and juicy. You cut it in sections at the joints just like you would a pork chop. Salt, pepper and flour each piece of tail and then fry in hot grease until golden brown. Or you can barbecue it with Bosie's Barbecue Sauce. He had alligator tail especially in mind when he concocted it. If	you haven't eaten 'gator tail before, you're in	for a	surprise. It's gonna taste a little bit like chicken, a little bit like pork, and a little bit like fish. It's so good you'll wanna lay down and scream.
Mix all together. Makes 1 loaf pan. Bake at 350° for 1 hour.
Preheat oven to 350 degrees. Combine cottage cheese, parmesan cheese and egg. Mix well. On bottom of a 15 x 9 greased baking dish, spread 1 C pasta sauce. Top with half each of the uncooked noodles, cottage cheese mixture, sausage, remaining pasta sauce and mozzarella. Repeat layering. Cover tightly. Bake 1 hour or until hot and bubbly.
Prepare cake mix as directed. Pour 1/2 of batter into greased and floured 9 x 13 pan and bake for 15 minutes at 350°.
Mix ingredients with mixer. Pour into buttered casserole and bake at 350° for 30 minutes or until lightly browned. For variation, potatoes may be baked in unbaked pie shell and topped with marshmallows or other toppings.
Clean and steam broccoli to taste. While broccoli is steaming, saute onions, celery and mushrooms in butter. Add soup and cheese and melt slowly over low heat so it does not stick. Pour over the steamed broccoli and serve. Very good!
Brown beef in skillet in oil. Place in slow cooker. Add remaining ingredients. Cover. Cook on low 6 to 8 hours. Serve over rice.
Preheat oven to 350°. Butter a 2-quart shallow oval baking dish. Melt 1/2 cup butter in skillet over medium heat. Add onions; cook until tender and translucent, stirring frequently, for about 15 minutes. Transfer onions to dish. Combine soup, milk, salt and pepper; pour over onions. Sprinkle with grated cheese. Dip bread in melted butter on one side. Arrange buttered side up over onion mixture to cover completely. Bake until bread is golden brown, about 30 minutes. Serve hot. Serves 6.
Use very small artichokes; the heart shouldn't be more than an inch in diameter. Peel them. Take all outer leaves off until you have tender leaves. Cut off the prickly top. Parboil in salt and water for 15 minutes. Drain, standing on leaf end so all water will drain out. Slice lengthwise into 4 pieces. Dip in beaten egg and cracker crumbs. Fry in oil until tender. Serve with mayonnaise.
Pour Slice or Live Wire into ice cream maker. Add condensed milk. Cover. Put ice and rock salt into maker (alternating) until full. Let maker run until done. Refill ice and rock salt as needed.
Sift together flour and salt. Cut in shortening. Add milk and eggs together. Add egg and milk mixture to flour mixture. Stir with a fork until dough is of right consistency. Remove dough from bowl. Flour dough lightly. Divide dough into 2 parts. Roll out very thin on floured board. Cut into small squares and drop into boiling chicken broth. Boil about 10 minutes, covered. Add the 1 cup milk and serve.
Bake at 325° for 45 minutes. Set casserole in pan of hot water to bake.
Cut grapes in half (cherries also). Put all ingredients, except Dream Whip, in a large bowl. Add Cool Whip. (If using Dream Whip, mix in separate bowl according to package directions and pour over ingredients.) Mix well. Sprinkle 2 or 3 tablespoons sugar over all. Chill and serve.
Mix all ingredients in large bowl until combined well. Shape into 1/2-inch balls. Bake at 350° for 15 minutes.
Combine all ingredients and beat with mixer until smooth. Chill several hours before serving. Keeps for several weeks in refrigerator.
Mix cheeses and garlic well. Shape into two rolls. Spread nuts on piece of wax paper. Sprinkle paprika over nuts. Roll cheese roll over nuts. Wrap in foil and chill. Slice to serve with your favorite cracker.
First layer the ground beef and then the green beans. Put the mashed potatoes on top of that and bake about 30 minutes in moderate oven as everything has been cooked.
Brown sausage and ground beef. Drain. Add remaining ingredients and simmer. Cut Vienna bread loaf in half long way. Put ingredients on bottom half of bread section and top with cheese. Brown under broiler. Cover with other half of bread section and cut into sections. Add hot peppers before eating, if preferred. Serves approximately 4.
Bring to a boil; cook for 20 minutes. Add 1/4 stick oleo and 1 cup half and half. Do not boil. By the time the margarine is melted, the soup is ready.
Place chicken breasts in shallow baking dish. Squeeze lemons to get 1/2 cup of juice. Melt butter and pour with lemon juice over chicken. Sprinkle with seasoned salt to taste. Bake for 1 hour at 350°. Recipe can easily be doubled.
In a pan combine sugar, cocoa, milk and margarine. Cook over medium heat, stirring constantly until mixture boils. Remove from heat. Add oatmeal and vanilla. Stir together well. Drop by teaspoon onto wax paper. Let cool or eat warm.
Mix all ingredients. Bake in two loaf pans in oven at 350° for 1 hour. Good with Nutmeg Butter.
Preheat oven to 375°. Cream butter. Add egg. Combine flour, baking powder and salt. Add flour mixture to the butter and sugar mixture, half at a time, beating constantly. Alternating with 1 cup of milk, beat in vanilla. Bake for 25 minutes in a greased 10-inch square baking pan. Serve warm from pan.
Cook shells as directed. Combine cheeses, bread crumbs, salt, egg and parsley together. Fill jumbo shells immediately with cheese mixture, using knife or pastry bag. Pour half of sauce in bottom of 9 x 13-inch pan and arrange shells on top in single layer. Top with remaining sauce. Bake at 350° for 35 minutes. Serves 4 to 6.
In one mixing bowl, combine flour, cocoa, sugar, salt and soda; set aside. In another bowl, mix oil, water, vanilla and vinegar. Add dry ingredients to wet ingredients and blend well. Pour into a 9 x 13-inch cake pan. Bake at 350° for 50 minutes.
Preheat oven to 325°. Cream sugar with shortening and margarine; beat in eggs and then sour cream. Combine flour and baking powder and add alternately with milk. Stir in flavorings. Bake 1 1/2 hours in cake pan that has been sprayed with Pam or other vegetable spray. Absolutely great tasting! Yields 24 servings.
Prepare angel food cake according to directions on box. Let cool and cut into small squares. Alternate layers of cake, and all fruits, pouring a little of the fruit juices over each layer. Layer whipped topping between each layer. After trifle bowl is full, spread whipped topping over entire top and decorate with extra sliced fruits.
Blend all ingredients into beaten eggs. Pour into greased Pyrex pie pan. Bake 30 minutes at 350°.
Cream shortening or oleo, sugar, brown sugar and vanilla until light and fluffy. Add eggs and beat well. Combine flour and baking soda. Add to creamed mixture. Stir in peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until light brown. Cool slightly before removing from cookie sheet.
Spray pizza pan with Pam. Line with cookie dough, patted to fit pan. Bake according to directions. Cool.
Heat milk and water. Stir in onions, celery, butter, salt, pepper, sauce and flakes. Heat and simmer 10 minutes.
Heat cooked beets in double boiler. Mix sugar and cornstarch; add vinegar and juice. Pour over beets; add butter. Stir occasionally until mixture gets thick.
Cream the butter and sugar. Beat in eggs one at a time. Sift flour, soda and salt; add to creamed mixture. Beat in bananas. Mix thoroughly. Add nuts. Pour into greased and floured pan. Bake at 350° for 50 minutes. Sprinkle with cinnamon and sugar or spread with whipped cream while warm.
Rub roast with salt and pepper. Place on a rack in a roasting pan. Roast at 325° for 2 1/2 to 3 hours.
Cream the butter and sugar; add the yolk (well beaten). Add alternately the flour sifted with	salt, baking powder and a grating of nutmeg and the milk. Fold in the whites of egg beaten stiff and the berries dredged with flour. Bake 45 minutes in a moderate oven at 350°.
Combine first 4 items in bowl at medium speed. Combine flour and next 5 ingredients, add to sugar mixture alternately with milk. Stir in applesauce and vanilla. Pour 2 to 3 inches of oil in saucepan. Heat at 375°. Drop batter by tablespoon. Cook 2 minutes each side. Drain on paper towel. Sprinkle with sugar.
Thaw strawberries about halfway. Combine first 3 ingredients in large mixing bowl. In a separate smaller bowl, sift together dry ingredients and stir into strawberry mixture until thoroughly blended. Fold in nuts. Pour batter into two 9 x 5-inch greased loaf pans. Bake in (preheated) 350° oven about 1 hour.
Preheat oven to 350°. Melt butter in medium saucepan. Stir in sugar and flour until well blended. Remove from heat. Gradually stir in milk; add eggs and baking powder. Mix well with milk. Turn into a buttered 1 1/2-quart casserole. Bake uncovered for 40 minutes.
Mix all together and pour into a baking dish. Bake for 20 minutes. Sprinkle with nutmeg.
Mix the first 9 ingredients together; form into tiny balls. Brown and drain. Heat chili sauce and grape jelly until melted. Add meatballs; simmer for 30 minutes.
Mix sugar and milk in a saucepan. Bring to a rolling boil. Boil for 1 minute. (Do not stir during boiling.) Remove from stove and beat the 10 crushed soda crackers, peanut butter and vanilla together. Pour into buttered pan. Cool and cut into squares.
Prepare pie crust (prick it). Cook bacon; crumble when drained. Mix together the milk, eggs, salt and pepper. Put bacon in pie crust. Layer in Swiss cheese. Pour on milk mixture. Bake for 35 to 40 minutes at 375°.
Combine eggs, milk, vanilla, cinnamon and salt. Stir in bread. Stir in brown sugar and raisins. Pour mixture into 8 x 1 3/4-inch pan. Place pan in large shallow pan on oven rack. Pour hot water in large shallow pan. Bake at 350° for 45 minutes.
Cut butter and cheese into small pieces. Cook spinach and drain. Beat eggs	well. Stir cottage cheese, flour, butter, cheese and spinach into eggs. Grease dish and bake 1 hour at 350°.
Cook first 5 ingredients in large heavy pan on high heat. Cook until peanuts parch and syrup will spin a web. Remove from burner and add oleo and vanilla; let oleo melt. Add baking soda and rapidly stir into mixture. Pour onto buttered cookie sheet and let cool, until cool enough to break.
Mix pretzels and oleo and bake at 325° for 15 minutes. Cool. Combine cream cheese and sugar. Fold in Cool Whip and spread over cold crust. Mix jello, water and strawberries and pour over cream cheese mixture. Refrigerate.
Place chicken	in foil. Add pineapple slices, tomato and potato slices. Add barbecue sauce and seal. Cook on bed of coals for	45 minutes. Check if meat is still pink. Cook for another 15 to 20 minutes.
Put chopped dates in 1/4 cup of flour to prevent sticking; chopped, square dates work well.
Sift dry ingredients into a bowl. With your mixer, place all ingredients in the bowl and beat until it resembles a muffin mix. Spoon into a lightly buttered and floured loaf pan. Bake at 350° for 60 to 65 minutes.
Heat first 4 ingredients in oven for 5 minutes. Melt next 3 ingredients. Mix the dry ingredients with the melted ingredients. Cool and cut into bar size. Wrap in waxed paper.
Prepare and bake cake as directed on box in a 9 x 13 cake pan. While warm, spoon pineapple and juice over cake. Cool. Top with whipped cream and sprinkle with nuts and cherries over top. Chill.
Mix all together. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 minutes or until light brown. Can place a red or green cherry on top.
Cream butter and sugar. Add vanilla and water. Add flour. Mix well and add chopped nuts. Form small balls 1 1/2-inches long. Bake on ungreased cookie sheet in slow oven at 300° for 20 minutes or until delicately browned. While hot, roll in confectioners sugar. Makes three dozen.
Peel and cut potatoes into large cubes. In a 3-quart saucepan, cover potatoes with water and salt. Boil until tender, but firm, about 20 minutes. While potatoes are cooking, peel eggs. Finely dice 3 eggs into small pieces in medium mixing bowl. Add pickles, mayonnaise, salt and onion. Mix well. When potatoes are done, drain well and put back into saucepan. Pour egg mixture over potatoes and toss lightly until coated well. (More mayonnaise may be needed. If so , add now.) Spoon into serving dish. Garnish with 1 sliced egg, paprika and parsley, if desired. Delicious served warm.
Soften Cheddar spread and cream cheese at room temperature. Cream together with mixer until smooth. Add other ingredients. A good veggie dip!
In a large glass bowl, layer each ingredient as it is listed in order, ending with cheese. Cover and chill. This is best made ahead and chilled overnight. Serve with favorite salad dressing.
Preheat oven to 350°. Wash fish in cold water. Pat dry. Spread mayonnaise over each side of the fish and roll in crushed Ritz crackers. Place in flat shallow pan. Bake for 20 to 25 minutes or until fish is white and flaky.
In large bowl, toss together cabbage, carrots, green pepper and onion. Stir together vinegar, corn oil, sugar, celery seed and garlic salt. Pour over vegetables; toss to coat. Cover and refrigerate.
In a large bowl, combine the cake mix, sour cream, water and eggs. Blend to moisten ingredients, then beat at medium speed for two minutes, until mixture is creamy. Grease and flour a 10-inch fluted tube pan. Spoon 1/3 of the batter into pan. Sprinkle with half of the raspberry gelatin. Repeat layers. Spread the rest of the batter over gelatin to cover. Bake in 350° oven for 45 to 50 minutes, until cake springs back when lightly pressed. Let the cake cool in the pan for 5 minutes. Remove cake from pan and finish cooling on a rack. Sprinkle confectioners sugar over cake.
Combine the chocolate and butterscotch chips over hot (not boiling) water. Stir until smooth and melted. Remove from heat and stir in cereal and nuts. Drop by rounded spoonfuls onto wax paper. Chill in refrigerator for 1/2 hour.
Toast bread. Spread with butter. Combine cinnamon and sugar; mix well. Sprinkle cinnamon mixture on buttered toast. Cut toast into strips. Serve with a kiss.
Prepare whipped dessert topping according to package directions. Beat in cream cheese, sugar and vanilla smooth. Pour in pie shell. Top with pie filling. Chill at least 3 hours.
Mix peanut butter, powdered sugar and oleo together. Roll into balls and refrigerate for one hour. Melt 2/3 bar paraffin wax with the chocolate chips. Dip cookies in chocolate with spoon and set to dry on wax paper.
Tear chicken or turkey in bite size pieces and place in ungreased casserole dish. Pour drained can of Veg-All over chicken pieces. Combine 1 cup of the milk and can of soup in small bowl and pour over mixed vegetables. Use same bowl to melt stick of oleo. Add remaining cup of milk and stir in Bisquick mix. Pour over vegetable and soup mixture. Bake at 350° for 1 hour or until golden brown.
Mix mayonnaise, cream cheese and Ranch dressing. Spread onto baked crescent rolls. Top with veggies and cheeses. Cut into squares and serve.
Brown rice in a skillet with 1/2 stick margarine. Remove from heat and add onion soup, consomme and mushrooms. Pour into rectangular baking dish and bake at 350° for 20 to 25 minutes. Serves 6 to 8.
Mash ripe berries and let stand 8 days, stirring well each day. Strain. Combine water, sugar and 1 quart of berry juice. Allow to ferment in a warm place. Then seal.
Cream oleo and sugar; add vanilla and mix well. Sift flour, salt and soda. Gradually add to mixture. Add nuts to flour mixture if you use them. Shape into 2 or 3 long rolls. Wrap in wax paper and chill overnight. Can be frozen and used one at a time. Bake on ungreased cookie sheet at 400° for 7 to 10 minutes or until golden brown.
Combine flour, cinnamon, baking powder, baking soda and salt in a bowl. Stir to mix. Combine margarine, fructose, egg and vanilla in a mixing bowl. Beat until thoroughly blended. Beat in sweetener of your choice. Gradually add flour mixture. Beat until blended. Meanwhile, combine oatmeal and raisins in a bowl. Work with your fingers or a spoon to separate the raisins and coat them with the oatmeal. Beat into cookie mixture. Drop by tablespoonfuls onto an ungreased cookie sheet. Bake at 375° (190°C) for 10 to 12 minutes. Cool slightly on cookie sheet, then move to cooling rack.
Cream together cheese and sugar. Add eggs, one at a time. Stir in the remaining ingredients. Put into 13 x 9-inch pan (this will be full to brim). Bake at 350° for 1 hour.
Mix in a heavy 1 1/2-quart saucepan until smooth. Cook and stir to a full all-over boil. Lower heat and keep stirring while mixture boils slowly 3 minutes. Remove from heat; beat until candy is thick and loses its shine. Spread in a buttered 9 x 5-inch pan. Let stand until firm. Cut into squares. Makes 21 pieces.