HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small mixing bowl, with mixer on high, beat heavy cream until soft peaks form. Slowly add honey. Continue to beat until stiff peaks form. Fill each tart shell 3/4 full with whipped cream mixture. With melon baller, scoop out honeydew and cantaloupe into balls. Decorate tops of tarts with melon balls and cut strawberries. Brush with currant jelly to glaze. Serve immediately.
Stir oleo, sugar and milk in saucepan. Bring to boil, stirring constantly. Boil 5 minutes over medium heat. Remove from heat. Stir in chocolate chips until melted. Add remaining ingredients. Mix well. Pour into greased 9 x 9-inch pan or 13 x 9-inch pan. Cool at room temperature.
Partially fry ground beef and pour off fat. Brown meat with onion and garlic. Add salt and pepper. Place thawed spinach in greased 9 x 13-inch baking dish. Add mushrooms and meat. Mix soup, sour cream and rice; spread over meat. Top with cheese. Bake 40 minutes at 350°. Serves 8.
Place 2 broccoli stems beneath each chicken breast. Combine remaining ingredients and pour over chicken. Bake at 350 degrees for 30 minutes.
Set aside 1 cup flour. In a large bowl mix remaining flour, sugar, salt and yeast. Put in 1 tablespoon margarine. Add hot water and stir.
Heat butter in 4 to 5 quart Dutch oven over medium-low heat. Add onions, garlic and ground beef. Saute until brown about 10 minutes. Add tomatoes breaking into smaller pieces as you stir well. Add remaining ingredients and boil. Reduce heat and simmer for 20 minutes. Ladle into soup bowls and top with cheese toast.
Cook lasagna noodles in boiling water for 10 to 12 minutes; drain. Rinse in cold water; drain well.
Sift flour and 1/2 cup sugar 6 times; set aside. Beat egg whites and salt until frothy. Add cream of tartar; beat to peak. Fold in sugar a little at a time; add flavoring. Fold in flour and sugar mixture very gently. Do not overmix. Bake in greased tube pan for 35 minutes at 350°. Invert until completely cool. Loosen with knife.
Mix flour, baking powder, salt, Crisco and milk together to make dough. Mix tomato paste with seasonings and pour over dough. Top sauce with ground beef and cheese. Bake at 400° for 12 to 15 minutes.
Mix all ingredients (except vanilla) in a saucepan. Cook over medium heat, stirring until mixture boils. Add vanilla. Cook on low heat for 5 minutes. Serve warm. Add nuts, if desired.
Preheat oven to 350°. Prepare cake mix as package directs. Stir in apples. Pour into well-greased and floured 9 x 13-inch baking pan. Bake for 30 minutes or until wooden toothpick inserted near center comes out clean.
Mix all ingredients above together, keeping them finely chopped so it is easier to spread. Spread on flour tortillas. Roll them up and chill them in the refrigerator a few hours. Slice right before serving in bite-size pieces. Makes approximately 50 to 60 roll-ups.
Combine first 3 ingredients in saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute. Beat yolks; gradually add some hot mixture into yolks. Add to remaining hot mixture, stirring constantly. Cook, while stirring, for 30 seconds. Remove from heat and stir in margarine, vanilla and coconut. Pour. Cool. Refrigerate 1 to 2 hours.
Break up pretzels; put in bowl. Mix together remaining ingredients; pour over pretzels.	Mix well. Place pretzels on cookie sheet. Bake for 1 hour at 200°. Stir occasionally.
Mix mustard and oil. Place chicken pieces in a baking pan. Brush with mustard mixture. Sprinkle with seasonings.
Boil first 4 ingredients for 1 to 2 minutes. Add peanut butter and vanilla to the mixture and stir. Pour oatmeal in, then drop by spoonfuls on a cookie sheet and cool. Makes 2 dozen.
Coarsely mash avocado. Add remaining ingredients, mixing well. Spoon into a serving bowl and serve immediately with unsalted tortilla chips. Yield: 2 cups. Serving size: 1 tablespoon (27 calories per serving).
Beat eggs. Add sugar, cooking oil and vinegar. Sift cake flour and soda together. Add flour mixture. Add buttermilk slowly. Add vanilla and food coloring and mix thoroughly. Pour into 3 cake pans that have been greased and floured. Bake 25 minutes at 350°.
Boil dates and water together for 5 minutes on low. Remove from heat; add cocoa, margarine and grated apples. Mix well and let cool. Add other ingredients and mix. Bake in tube or Bundt pan at 325° for 30 to 35 minutes or until it tests done.
Combine cream and Cheddar cheese, mixing until well blended. Add pimento, green pepper, onion and seasoning. Mix well. Chill. Shape into a ball and roll in nuts.
Cream the sugars, eggs and Crisco together. Add oats, flour, chocolate chips and vanilla; mix well. Drop onto greased cookie sheet. Bake at 350° until done.
Combine all ingredients. Marinate in covered dish overnight. Keep refrigerated. Yields 4 cups.
Put milk in a large pan, placed in a larger kettle of water (to prevent milk scorching). Bring milk to boiling point. Have ready well beaten egg yolks to which sugar has been added. Stir egg yolks into the boiling milk, stirring constantly. Cook until mixture is slightly thick and coats a silver spoon. Turn off heat and immediately fold in well beaten egg whites to which a pinch of salt was added. You may pour hot custard over the whites or fold them in. Just be sure you do not stir. Add vanilla. Chill thoroughly before serving, 1 or 2 days is best. Pecan or fruit cake is a tasty companion.
Make turkey giblet stock by coarsely chopping vegetables and bringing the celery rib, carrot, onion, chicken broth, water, reserved neck and giblets, bay leaf and mixed fresh herbs to a boil. Skim froth. Simmer 2 hours or until liquid is reduced to about 6 cups. Pour stock through a fine sieve into a bowl. Complete Sage and Red Currant Gravy by combining the pan juices from the chicken or turkey, turkey giblet stock, currant jelly, sage leaves, water and cornstarch.
Spread little mustard on bread and cut into little squares. Place squares in buttered dish; add kraut, corned beef, soup and water. Put Swiss cheese on top. Microwave for 15 minutes.
Wash and slice potatoes. Put potatoes in pan of cold water; bring to a boil. Cook 4 to 5 minutes. Meanwhile, preheat oven to 450°. Spray an ovenproof dish with Pam. Drain potatoes. Place slices in dish. Sprinkle with Molly McButter. Bake for 30 minutes. Add water before baking, basting occasionally. Mix Parmesan cheese with crumbs; scatter over potatoes. Bake 10 to 15 minutes more.
Combine seasoning and vinegar and boil. Add cucumbers and onions. Heat to simmering and pack hot in hot jars. Be careful to avoid boiling as that makes pickles soft.
Combine soup, milk and onion. In a buttered casserole, arrange layers of potatoes, soup mixture and cheese. Bake 30 minutes at 400°.
Beat eggs until fluffy. (Do not use electric mixer.) Add all other ingredients and blend. Pour into pie shells. Bake at 325° for 45 minutes.
Put chicken in 9 x 13-inch baking dish or pan. Place thin slice of Swiss cheese on top of each piece of chicken. Mix together cream of celery soup and cream of chicken soup. Pour over chicken and cheese. Sprinkle stuffing mix on top. Melt butter and pour over all. Bake at 250° for 1 1/2 to 2 hours.
Mix soft butter and Parmesan cheese together. Stir in garlic powder to taste and spread on Texas toast. Fry on both sides on solid grill or iron skillet.
Dissolve Jell-O in 1 cup boiling water. Add cranberry sauce and stir until completely separated. Mix applesauce in and stir thoroughly. Refrigerate until set. Can be used in jello mold.
Preheat oven to 350°. Combine chips, pecans and powdered sugar in medium bowl. Add egg white; mix well.
Cook milk and flour until thick, stirring constantly so it won't scorch. Cool. Cream sugar and butter. Add to flour mixture and beat until fluffy. Add coconut, nuts and vanilla. It will look like whipped cream. Spread on layers.
In 10-inch skillet, in salad oil, cook chilies, onion and garlic until tender. Stir in cumin and cook 1 minute. Stir in soup, salt and spinach and break up spinach with a fork. Cover and simmer until spinach is cooked. Stir in chicken and sour cream and heat through.
Combine ingredients. Bake for 30 minutes at 350° (keep hot). Spread on cracker while hot.
Slightly beat egg yolks, salt and pepper. Add vinegar. Cook until thick over medium heat. Good over cabbage slaw.
Put cheese in crock-pot and add fried sausage and hamburger. The longer it is heated, the spicier it is. Serve it with tortilla chips.
Beat eggs. Add oil, sugar and vanilla; mix well. Add zucchini and dry ingredients. Pour into 2 greased loaf pans or 1 large and 3 small pans. Bake at 350° for 1 hour. Test for doneness with dry toothpick.
Whip butter. Gradually add sugar and flavoring. Freeze in smaller containers. Frost 2 cakes. We spread on graham crackers.
Dissolve gelatin as usual. Put in shallow pan. When set, cut in 1/2-inch squares. Fold into whipped cream. Add pineapple, cherries and marshmallows. Should set 12 hours.
Combine mashed potatoes with melted butter, marmalade, egg and salt in mixing bowl. Beat until smooth; chill. Spread almonds on sheet of waxed paper; drop potato mixture by heaping tablespoonfuls onto almonds; roll to coat on all sides. Shape into 2-inch balls and place in greased shallow baking dish. Bake at 400° for about 15 minutes or until hot. Place a dollop of butter and a sprig of parsley, if you wish, on each puff before serving. Yields about 12.
Put oatmeal, sugar, salt and butter in a large bowl. Pour 2 cups boiling water in bowl; stir and let sit until lukewarm.
Roll out cookie dough on cookie sheet or pizza pan. Bake according to directions for sugar cookies on package. Mix cream cheese with Cool Whip and spread on top of cooled cookie dough.
Sit in favorite chair. Pick up phone and call 743-7500. Place order for cheeseburger and French fries with brown salt. Hang up phone. Put on shoes and walk to car. Drive safely to Engle's Road Side Restaurant.
Rub butter into flour. Mix sugar in well. Add eggs. Work until well mixed. Let stand overnight in refrigerator. Roll out and cut with cookie cutter. Place on cookie sheet and coat with beaten egg. Sprinkle with cinnamon and chopped almonds. Bake at 350° until lightly brown.
Melt bars; pour in nuts and marshmallows. Pour in pan. Cool; cut into squares.
Fillet fish and remove skin. Cut into small pieces. Cover pieces in brine of 1 c. pickling salt per 1 qt. water. Soak 24 hours, stirring occasionally. Keep refrigerated. Pour off brine, cover fish with white vinegar, soak 24 hours. Stir occasionally and keep in refrigerator. Pour off vinegar. Make enough of this next mixture to cover fish: 2 c. fresh white vinegar, 4 tsp. pickling spices and 1 3/4 c. sugar. Soak 12 hours in refrigerator, stirring occasionally. Separate fish from liquid, keeping fish cold. Save this liquid and boil for 15 minutes. Cool it, then put it back on fish. Add sliced onions and lemon juice (about 2 Tbsp.). Wait a few days before eating.
Mix the night before. Leave in refrigerator. Put to room temperature when ready to make. Preheat pizzelle iron. Put very small amount of oil on iron. Drop batter by teaspoonfuls. Hold closed for 30 to 35 seconds for golden brown pizzelle.
Mix all the ingredients well. Pour into 9-inch pie pan, which has been coated with butter and flour. This will serve as a crust for the pumpkin filling. Bake at 350° for 55 minutes or until knife comes out clean. Chill and serve with whipped cream or nondairy whipped topping.
Combine the first four ingredients. Boil mixture for 1 minute. Add peanut butter and oatmeal. Mix and drop from spoon onto cookie sheet. Let firm up, then serve.
Simmer milk and butter. Beat eggs, sugar and vanilla. Beat in hot milk mixture and blend well. Grease and flour a 10 x 10-inch pan. Pour in batter. Bake for 20 to 25 minutes at 350°. Serve with fruit.
Split a bean lengthwise and cut into 2-inch pieces. Store in bottle of vodka or rum and let it sit in a dark spot (in a cupboard) for at least 6 weeks. The longer you let the beans marinate, the stronger the flavor will be.
Cook broccoli five minutes and drain. Mix all together and put in a greased casserole. Top with Ritz cracker crumbs. Bake at 350° for thirty minutes. Easy! Easy! Easy!
Bring jello, sugar and crushed pineapple to a boil and cool. Add nuts, cottage cheese and Cool Whip. Mix together. Pour in dish and let chill.
Preheat oven to 350°. Immerse carrots and scallions in boiling, salted water and cook until tender-crisp. Place in cold water to stop cooking and drain. Combine remaining ingredients. Vary the proportions according to sweetness of carrots. Place carrots and scallions in baking dish. Pour sauce over them and bake for 15 minutes.
Brown crumbled sausage. Add marinara sauce and water; bring to a boil. Combine Ricotta, Parmesan, cheese, egg and green pepper. Fill cooked stuffaroni with mixture. Make single layer in pan. Top with sauce. Cover and bake at 375° for 1/2 hour.
Mix cake mix, 1 egg, 1 stick butter melted and press in a 9 x 13 in. pan. Then mix cream cheese, 2 eggs and 1 lb of confectioners sugar. Pour on top of crust. Then sprinkle 1 cup of pecans (chopped) on top. Bake at 300 degrees for 1 hour or until brown on top. Must be completely cooled before cutting.
Cream shortening and sugars. Add eggs and beat well. Add salt, soda and vanilla. Mix with electric mixer until fluffy. Add oatmeal, flour and then cornflakes. (I add chocolate chips, too!) Bake at 350° for 10 to 12 minutes until light brown.
Cream the cream cheese well with electric mixer. Slowly add milk and blend until smooth. Stir in lemon juice and vanilla. Pour into pie crust. Chill until firm. Spread pie filling over top.
Combine pork, carrots, 1 beaten egg, sesame oil, green onions, water chestnuts and salt. Spoon 1 tablespoon of the mixture on each lumpia wrapper. Roll the wrapper and seal with mixture of one egg and 2 tablespoons of cornstarch. Deep fry, then cut into 3 pieces. Serve with sweet and sour sauce or catsup.
Combine 1 pound ground beef mixed with 1/2 cup milk. Flatten into patties. Place stuffing in center of patty and pull meat up around the stuffing. Place on a cookie sheet and pour over the following (heated until bubbly): mushroom soup, Worcestershire sauce and catsup. Bake uncovered in oven at 350° for 45 minutes. Serves 5.
Place 4 or 5 center cut pork chops in heavy foil. Mix apricot preserves with Russian dressing, about 1/2 of Lipton onion soup mix and about 1 cup golden raisins. Close foil; cook about 40 minutes at 325° or until tender.
Salt zucchini and onion in 2 tablespoons of oil; when half-done, add can of chopped tomatoes and juice. When liquid is hot, add broken up spaghetti to liquid (nice handful). Cook until done (stir often). Add Parmesan cheese to each serving. Leftover sausage, pork and chicken can be added at the last 3 minutes cooking time.
Combine chili, corn and onion. Place in casserole dish. Add cheese. Spoon muffin mix on top. (Muffin mix is to be mixed as to directions on box.) Bake at 350° for 30 minutes.
Mix soup, cheese, sour cream and stuffing mix. Saute onions until soft in oil. Add to other ingredients. Put in greased casserole dish and top with crushed Ritz crackers. Bake at 325° for 45 minutes.
Cook and stir zucchini and onion in margarine for 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano leaves. Combine eggs and cheese in mixing bowl. Stir in zucchini mixture.
Fry bacon until crisp; remove from pan. Brown onion and ground beef together. Pour rest of ingredients into crock-pot. Add ground beef-onion mixture. Crumble bacon into it. Cook on low until heated through.
Cream 1/2 cup shortening and 1 1/2 cups sugar. Add eggs. Sift together three times 2 cups plain flour, cocoa and 1/2 teaspoon salt and set aside. Mix together buttermilk, 1 teaspoon vanilla and red food coloring and beat well. Add flour mixture and milk mixture alternately to shortening and sugar mixture. Mix soda in vinegar and mix into batter. Bake at 350° for 30 to 35 minutes.
Simmer fish in 6-quart pan with enough water to cover fish. Cook for 35 to 45 minutes. Remove fish from broth and bone. Fry pork until brown. Place fish, pork, onion and potatoes in broth. Cook until tender. Add remaining ingredients and simmer for 20 minutes. Serves 15.
Preheat oven to 375°. Combine butter with mustard in a small bowl; mix well. Unroll rolls; separate into 4 rectangular pieces. Pinch together to make dough solid. Spread butter mixture on dough. Cut into 6 strips. Place Smokie on end of each strip. Roll up and pinch to seal. Place sealed side down on greased cookie sheet. Beat egg yolk with water; brush on rolls. Bake for 10 to 12 minutes. Serve hot.
Peel and slice onions. Crush potato chips. Add 1 1/2 cups water to cream of chicken soup and mix well. In an 8 x 8 x 2 1/2-inch baking dish, layer bottom with onions. Pour a layer of potato chips. Continue layers until dish is full. Pour all soup mixture over top. Cover and bake at 375° for about 45 minutes or until onions are tender. Remove from oven and cover top with cheese. Place in oven until cheese melts.
Mix first 3 ingredients. Add eggs and vanilla. Mix in the last 4 ingredients. Roll teaspoons of dough in sugar (or cinnamon sugar) and place on cookie sheet. Bake 15 minutes at 375°. Makes 5 dozen.
Cook peeled and diced potatoes in boiling, salted water. Drain. Mash until smooth. Add remaining ingredients and beat until light and fluffy. Cover and place in refrigerator or use. To serve: Place desired amount in casserole dish; dot with butter. Heat at 300° until warm through.
Saute onion, green pepper and mushrooms. Place sliced potatoes in bottom of a 2 1/2-quart nonstick baking dish. Alternate layers of carrot, rice, onion mixture and zucchini. Stir seasonings into mashed tomatoes and pour over vegetables. Cover and bake at 350° for 2 hours. Serves 8. Contains 97 calories per serving and 1 gram fat.
Beat egg and add other ingredients. Roll teaspoon of batter in powdered sugar. Bake at 350° for 12 minutes or until slightly brown.
Preheat oven to 350°. Using solid shortening or margarine (not oil), grease and flour 15x10-inch jelly roll pan or 13x9-inch pan. In large bowl, combine ingredients. By hand, stir until well mixed. Pour into prepared pan. Bake 20-30 minutes (for jelly roll pan) or 25-30 min. for 13x9-inch pan or until toothpick inserted in center comes out clean.
Mix and roll into balls. Press with sugared glass and bake at 375° on ungreased cookie sheet until light brown, approximately 15 minutes.
Heat oven to 350°. Prepare cornbread mix according to package directions. Stir in cheese, onions and pepper. Pour batter into greased 8-inch square baking pan. Bake at 350° for 20 to 30 minutes. Cut in squares to serve.
Put minced garlic, 1/3 of the sour cream, oil, vinegar, herbs and mayonnaise in blender and mix at high speed. (Use hand mixer if no blender.) Empty blended contents into a bowl and add remaining sour cream. Blend with a wooden spoon just until well mixed. Chill if desired.
Prepare cake mix according to directions. Pour 1/2 batter into greased and floured 9 x 13-inch pan. Set remaining batter aside. Bake at 350° for 18 minutes. While cake is baking, melt caramels, milk and butter together. Stir in nuts. Sprinkle baked part of cake with chocolate chips, pour caramel mix over that, then pour remaining cake batter on the top. Return pan to oven; bake another 20 minutes. Cut into squares to serve.
Mix eggs, oil and sugar together in a bowl. Add rest of ingredients until blended well. Fill cupcake pans, lined with cupcake papers, 3/4 full. Bake at 350° for 30 minutes or until tops are browned. Makes 2 dozen.
Rinse cooked spaghetti under cold water; toss with oil to prevent sticking. Prepare vegetables as follows (food processors are helpful): Shred the carrots, julienne cut (3 x 3 mm) the red bell pepper and zucchini and slice thinly the celery. Shred the low-fat Cheddar cheese.
Bake yellow cake mix in oblong pan. Beat together vanilla pudding, cream cheese and milk. Put mixture on top of baked cake. Add drained, crushed pineapple and pat into the pudding mixture. Before serving, top with Cool Whip and chopped nuts.
Mix all together and bring to a full boil. Boil 5 minutes. Remove from the heat and stir until it thickens or loses some of the gloss.
Pour pie filling into 8 x 8-inch cake pan. Sprinkle the dry cake mix from the entire box on top. Spread melted butter on top of this and bake in a 375° oven until brown and bubbly, 45 minutes or longer. Serve warm or cool, plain or with ice cream, milk or whipped cream.
In small saucepan cook sugar and water to soft ball stage (234° to 240°). Add raw peanuts, continue cooking until syrup is light brown and meets hard crack test (300° to 310°).
Preheat oven to 400°. Heat oil in heavy ovenproof skillet over high heat. Add pork and brown on all sides, turning frequently. Transfer skillet with pork to oven and roast pork about 20 minutes, until done.
Place all ingredients in a large jar with a lid. Shake until well mixed. Refrigerate until ready to serve. Serve with corn chips, over vegetables or as a sauce on top of a Mexican dish. Makes about 1 1/2 cups.
Slice oranges and lemon. Remove seeds. For every pound of fruit, add 3 pints of water and set away for 24 hours. Boil until tender, then set away for another 24 hours.
Beat cheese, sugar and creme de cacao. Add Hershey bar and cherries. Stir all together and fill shells.
Mix sugar (3 cups), flour and salt; add milk and butter. Bring to a boil. Add the 1/2 cup sugar which has been caramelized in a small heavy pan. Cook to soft ball stage. Add vanilla. Beat. If icing gets too stiff, add a few drops of milk.
Take a ball (1.5-inch diameter) of starter. Add 1/2 cup lukewarm water and 2 tablespoons rye flour. Mash with a fork until well blended. Set aside in a warm place to allow the sponge to start. The degree of sourness depends on the length of time this is allowed to stand. Minimum is about 12 hours and maximum about 24 hours.
Melt butterscotch morsels and butter together; stir in graham cracker crumbs and walnuts until mixture resembles fine crumbs. Reserve 2 cups crumb mixture for topping. Press remaining mixture into ungreased 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes.
Mix ingredients thoroughly. Garnish with parsley or other greens. Serve with your favorite cracker.
Combine 2 tablespoons margarine and cornstarch; cook gently. Remove from heat; stir in seasonings and sour cream. Fold in beans. Place in shallow 2-quart casserole. Bake in 350° oven 30 minutes. Three slices bacon, fried crisp and drained, may be added to this if you so desire just before baking.
Combine all ingredients, except bread cubes. Pile lightly into baking dish. Sprinkle with 1/2 cup grated Old English cheese and toasted bread cubes. Bake until bubbly, at 450° for 10 to 15 minutes.
Place pinto beans, water, bacon drippings and salt in a large pot; bring to a rapid boil for 20 minutes. Turn heat off. Place lid on pot and let sit for 30 minutes. Turn heat on and bring to a rapid boil. Turn heat down to medium boil. In 1 hour, add paprika. Cook beans until they are soft, about 1 1/2 hours. Remove lid and boil rapidly until juice thickens, stirring as juice is boiling.
Toss the chocolate chips in 1 tablespoon of the dry cake mix. Beat the remaining ingredients together for 3 minutes, then fold in the chips. Pour into greased and floured Bundt or tube pan and bake 50 minutes at 350° or until cake tests clean. Makes 10 servings.
Cook in a 9 x 12-inch dish. Pour over washed, deheaded shrimp (enough sauce for about 2 pounds of large shrimp). Microwave 10 minutes on High. Stir after 5 minutes. Serve with French bread for dunking in the sauce.
In skillet, fry bacon until crisp. Remove from pan and crumble; set aside. Cut chicken livers in half. In small mixing bowl, combine flour, salt and pepper. Dip livers in flour mixture. Turn to coat. In skillet, brown livers in bacon drippings over medium heat, turning occasionally, until livers are brown and crispy on the exterior and cooked thoroughly, about 10 minutes. Sprinkle with crumbled bacon. Makes 2 to 3 servings.
In saucepan, mix sugar, cornstarch, add water, egg yolk and lemon juice. Cook over medium heat until thick, stirring constantly. Once thick, remove from heat. Add lemon peel and butter. Cool before spreading on cake.