HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate with butter over low heat, stirring until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch and salt thoroughly. Beat in eggs and vanilla. Blend in chocolate mixture. Pour into pie shell. Combine coconut and nuts; sprinkle over filling. Bake at 375° for 45 to 50 minutes or until puffed and brown. Cool 4 hours.
Cream sugar and shortening. Add eggs one at a time, mixing well. In a separate bowl, sift flour, salt and baking powder together and add cocoa and instant coffee. Add dry ingredients to creamed mixture, alternating with milk mixed with vanilla. Beat well and pour batter into a greased tube pan. Bake at 325° for 1 1/2 hours.
Preheat broiler. Cut grapefruit in half. Section and remove seeds. Sprinkle each half with a little brown sugar; dot with butter. Broil for 10 minutes until golden brown and heated through.
Brown meat in large skillet. Pour off fat. Add remaining ingredients. Bring mixture to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. Stir occasionally. Remove bay leaf before serving.
Combine crushed Oreos and melted butter and press into the bottom of an 8 1/2 x 11-inch pan. Freeze in freezer. Spoon 1/2 gallon softened ice cream over crust and refreeze. Combine Eagle Brand milk, chocolate syrup and butter. Bring to boil and boil for 5 minutes. Let cool and pour over ice cream. Freeze. Top with Cool Whip and nuts, if desired, and keep frozen.
In electric mixer, combine first 6 ingredients; then add the chicken, chopped eggs and onions. Mix well and chill; then shape into a ball and roll in chopped pecans. Refrigerate until ready to serve. Serve with crackers, toast fingers or raw veggies.
Cook onion in butter until tender, about 5 minutes. Stir in tomatoes, chillies, salt and pepper. Simmer, uncovered, 15 minutes. Cut cheese into 1/2-inch cubes. Stir in half and half when cheese begins to melt. Cook until cheese is melted. Cook, uncovered, 10 minutes. Serve in chafing dish with Fritos. Makes 3 cups.
Drain clams, reserve liquor. Add enough water to make 1 cup liquid. Fry bacon in saucepan. Remove. Saute onion in bacon drippings until tender. Add clams, liquid, potatoes, celery salt, salt and pepper. Cover. Bring to boil. Reduce heat to low and simmer until potatoes are tender, 12 to 15 minutes. Add milk and butter. Heat until hot. Stir in cracker crumbs. Crumble bacon over individual servings. Makes 6 servings.
Saute cod in butter in medium saucepan. Add parsley, ketchup and salt and pepper (as needed). Remove cod and shred. Mix flour and milk; add to saucepan. Bring flour mixture to simmer over low heat; boil and stir 1 minute. Add cod; heat through. Remove from heat; stir in egg yolks. Let cool, then refrigerate 30 minutes. Beat egg whites until stiff peaks form. Add baking powder to cod mixture; stir well, then fold in egg whites. Drop by spoonfuls into hot oil. Remove when golden; drain well on paper towels. Serve warm.
Wash lamb in lemon juice and discard juice. Cut 1/2-inch slits in lamb, one inch apart and insert garlic. Mix dry ingredients and rub onto lamb. Bake at 325° for 30 minutes per pound.
Cook bacon in large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon and set aside.
Cut chicken in pieces. Add seasonings and teriyaki sauce; let sit. In baking dish, combine soups and rice. Put soaked chicken on top of soups and rice. Cover and bake at 375° for 30 minutes. Uncover and cook 20 more minutes.
Beat eggs thoroughly. Add milk, sugar, vanilla and salt. Mix all together thoroughly. Pour in ice cream freezer and freeze until firm.
Mix flour, sugar, baking powders and milk or cream. (It will be the thickness of pancake batter.) Dot a pan with butter. Pour mixture into pan. Pour some juicy fruit on top of the batter. Bake at 375° for 30 minutes.
Stir together Jell-O, juices and water; just before serving, add sherbet.
Mix together and spread in 13 x 9-inch pan. Bake at 350° for 12 to 15 minutes. Cool.
Thaw frozen spinach and drain thoroughly. Except for filo and melted butter, combine ingredients. Leave egg whites for last, then fold them in.
Combine marshmallow cream and cream cheese in blender. Process until smooth. Serve over chocolate, lemon or pound cake. Also can be used as dip with assorted bite sized fresh fruit. Yields 10 servings.
Mix the ingredients together and drop by spoonful. Sprinkle with sugar before you bake. Bake at 375° for 10 to 12 minutes.
Brown hamburger, drain. Then add salt and pepper. In blender, place tomatoes, tomato sauce and Ranch Style beans. Blend. Add this mixture to meat and simmer. (Recipe may be doubled to accommodate a larger family.) Serve with fresh chopped onions and grated Cheddar cheese on top.
Sift together all dry ingredients. Add pumpkin puree, vegetable oil, eggs and water. Beat until well blended. Pour into a well buttered 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes.
In small mixer bowl, beat egg yolk, mustard, sugar, salt, pepper and 1 tablespoon of the lemon juice on medium speed until blended. Continue beating, adding salad oil drop by drop. As mixture thickens, increase rate of addition. Slowly stir in remaining lemon juice. Beat thoroughly. Chill.
Brown sausage in ungreased skillet, pour off excess fat. Mix together sausage, rice, onions and celery. Place in 2-quart casserole.	Can be	refrigerated. When ready to bake, mix soy sauce and water together; pour over casserole. Bake at 350° for 1 hour.
Preheat oven to 375°. Use 9 x 13 pan. Melt butter and brown sugar in pan. Arrange pineapple slices and cherries in any pattern in pan and cover with walnuts. Set aside. Beat egg yolks, add sugar and pineapple juice. Add flour, baking powder and salt. Fold in beaten egg whites and pour on top of pineapple mixture in pan. Bake 40 to 45 minutes. Cool 5 minutes and invert on serving plate. Cool completely.
Combine peas, onion, celery, cheese, pimento and eggs. Season with salt and pepper.
Combine first 6 ingredients and mix well. Beat egg and buttermilk and add to cornmeal mixture. Stir well. Do not beat. Melt shortening in a 425° skillet. Pour hot shortening into batter and pour batter immediately into hot skillet. Bake at 425° for 20 minutes.
Put 1 cup of sugar over 2 coarsely cut, medium apples. Let stand 10 minutes. Add margarine or butter (melted) and unbeaten egg. Sift together the flour, salt, soda and spices. Stir well. Add raisins and nuts, if desired. Bake in 8-inch square pan at 350° for 50 to 60 minutes.
Peel oranges and bananas; mix all together. Dice apples very small with peel on. Mix all and let set for 1 hour or more before eating.
Mix mashed sweet potatoes, sugar, eggs, vanilla, milk and butter together. Add cinnamon and nutmeg to taste. Pour in a casserole dish.
Preheat oven to 350°. Grease Bundt pan. Mix ingredients together until well blended. Pour into prepared pan. Bake 45 to 50 minutes or until toothpick comes out clean.
Cream shortening and sugar in a large mixer bowl. Beat in eggs, one at a time. Blend in lemon juice. Mash bananas with fork; mix in. Add dry ingredients; blend. Stir in nuts and apricots. Pour batter into a 9 x 5-inch loaf pan, well-greased. Bake at 325° for 70 to 80 minutes, or until loaf tests done. Makes 1 loaf.
Make macaroni and cheese according to box directions. Add tuna and mushroom soup. Mix and pour in a 9 x 13 baking dish. Bake at 350° for 1/2 hour.
Soften cream cheese. Mix with condensed milk and 1/2 tub Cool Whip until smooth. Add lime juice until it is as tart as you like, then put in pie shell. Top with remaining Cool Whip. Garnish with lime slices. Refrigerate overnight.
Blend Bisquick, milk and eggs until smooth. Add sugar, vanilla and salt. Mix well. Fold in chocolate chips. Bake on hot greased griddle. Serve with butter and maple syrup. Yields 12 to 15 pancakes.
Combine sugar, salad oil, and egg; beat well. Combine dry ingredients; add to sugar mixture alternately with buttermilk beating well after each addition. Stir in nuts, coconut, and flavoring.
With electric mixer at low speed, blend gingerbread mix, mincemeat and egg. Increase speed and beat 1 minute. Pour batter into a lightly greased 15 x 10 x 1-inch jelly roll pan. Spread mixture evenly. Bake in preheated oven at 350° for 20 to 25 minutes or until cake springs back when lightly pressed with fingers. Let cake cool completely in pan or wire rack. Using sharp knife, cut into 1 x 3-inch bars. Sift confectioners sugar over cake before serving, if desired.
Brown ground beef and onion. Add tomato sauce, corn, soup, chili powder, salt and pepper; mix well. Simmer for 10 minutes. Add macaroni. Pour into a 2-quart casserole dish. Top with grated cheese. Bake at 350° until cheese is melted.
Preheat oven to 425°. Mix meal, oil, eggs and corn together. Fold in sour cream and cheese. Bake in greased 9 x 13-inch pan for 40 to 50 minutes or until brown.
In a pan, bring pineapple and juice to a boil. Add gelatin. Stir to dissolve. Stir in marshmallows into cooled gelatin. Refrigerate 1 hour. Fold into gelatin along with crushed mints. Spread into a 13 x 9 x 2-inch dish. Refrigerate. Top with whipped cream. Makes 12 servings.
Put peas and carrots, water and butter in saucepan. Bring to a boil. Cook gently for 6 minutes. Remove from heat and stir in onions in cream sauce. Add turkey. Pour into a 2-quart casserole dish and bake for 15 minutes at 350°. Prepare stuffing mix as directed on package. Spoon around edge and bake 15 minutes longer.
Melt 1 tablespoon butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute. Gradually add milk. Cook over medium heat, stirring constantly, until sauce is thickened and bubbly; stir in salt. Set aside.
Blend oleo and chocolate. Melt these together. Add sugar, eggs (beat in one at a time), flour and 1 teaspoon vanilla. Pour into a well-greased 9-inch pie plate and bake at 325° for 25 minutes. Cut before it cools completely.
In a saucepan over low heat, melt the chocolate and butter; stir until smooth. Remove from heat. Add sugar and mix well. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine flour, baking powder and salt; add to the chocolate mixture just until combined. Stir in walnuts.
Crunch Ramen noodles into small pieces. Saute noodles, sunflower seeds and almonds in a little bit of oil on low (the noodles burn easily). Stir. Mix together with cabbage and onions.
Cover fish with cold water and vinegar. Bring to boil; boil for 10 minutes. Drain and serve with hot butter and paprika.
Mix all ingredients, except pecans. Chill and roll into ball, then roll in chopped pecans. Refrigerate.
Heat a large frying pan; add 2 tablespoons oil. Add garlic and onion; saute until onion is tender. Do not brown. Heat second frying pan; add 1 tablespoon oil. Brown chicken on both sides. Remove to 13 x 9-inch glass baking dish. When onions are tender, stir in yogurt and parsley off the heat. Pour yogurt mixture over chicken thighs and bake at 375° for 35 minutes.
Cover bottom of serving dish with cream cheese. Top with chili sauce. Separately layer green pepper, red onion, mushrooms and Mozzarella cheese. Serve with thinly sliced bread rounds. Serves 12.
Cream together and refrigerate overnight. Cut out and bake at 325°. Frost with Betty Crocker frosting.
Bring gingerale to boil, add jello. Stir until dissolved. Cool. Add remaining ingredients.
Beat egg. Add milk, flour, salt, pepper and enough corn meal to make thick dip. Pour this over okra and mix well with fork. Fry in oleo in skillet over medium heat until brown and done, about 25 minutes. Stir often.
Set oven to 350°. In shallow, 2-quart baking dish, combine apples, water and lemon juice. In large bowl, combine brown sugar, flour, cinnamon and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts and oats. Sprinkle evenly over apples.
Drain pineapple, reserving 1/2 cup juice; set pineapple aside. In small bowl or cup, combine reserved juice, the soy sauce, vinegar, and cornstarch, stirring until cornstarch is dissolved; set aside. Heat oil over high heat. Add pork; stir-fry until well browned, 5-10 minutes. Stir in peppers and reserved pineapple. Add reserved juice mixture; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until pork is cooked through, 5-10 minutes. Serve immediately.
Beat egg whites stiff. Add remaining ingredients. Heat oven to 300°. Place formed cookies in oven, cut oven off, and leave cookies in overnight.
Soften yeast in water. Combine shortening and hot water in large bowl. Stir in sugar, salt and dry onion soup. Add yeast. Gradually add flour to form stiff dough. Knead on floured board until smooth and satiny, about 5 minutes.
Mix all ingredients together (cut cream cheese in tiny pieces when mixing). Pour in greased iron skillet. Bake at 350° for 40 to 45 minutes or until brown.
Combine first 4 ingredients in large saucepan. Simmer, loosely covered, for 15 minutes. Blend margarine and flour in saucepan. Whisk in milk gradually until smooth. Add cheese. Cook over low heat until melted, stirring constantly. Add salt and pepper.
Mix all ingredients together and put in casserole dish. Cover and let stand in refrigerator overnight. Bake at 350° in preheated oven 45 minutes to 1 hour or until bubbling. Cook, uncovered.
Combine first 4 ingredients in a shallow heat-proof casserole dish. Add shrimp and toss to coat. Spread shrimp in a single layer. Broil shrimp 4-inches from heat 3 to 4 minutes. Turn shrimp and broil an additional 3 to 4 minutes or until lightly browned. Sprinkle with parsley.
Preheat oven to 350°. Lightly grease cookie sheets. Cream butter, sugar, peanut butter and eggs in a large bowl. Blend in soda, vanilla and oats until well mixed. Stir in chocolate chips and candy.
Brown hamburger; drain. Mix in cheese, soup, corn, onion and milk. Put into 9 x 13-inch pan (greased). Put Tater Tots on top. Bake at 350° for 35 to 40 minutes.
Drain Mexicorn and mix all ingredients together in a large bowl. The red pepper really adds to the taste, so use enough to enhance the flavor. Pour into a buttered casserole dish and bake at 350° until it is slightly brown. Enjoy!
Cream the butter and sugar together; add the egg and extracts. Beat until the mixture is thoroughly blended. Add flour alternately with milk. Divide the dough in half. Add melted chocolate to one part. Add a little more flour to the white part of the dough if necessary. Roll the white part into a thin rectangular sheet; spread with the chocolate mixture; and roll it as if it were a jelly roll. Chill. Cut into thin slices. Place on a greased baking sheet and bake in a hot oven (400°) for 7 minutes.
Dice and cook chicken. Dip tortillas (10 to 12) in hot chicken broth and line bottom of casserole pan. Add other ingredients in order. Sprinkle top with cheese. Bake for 55 minutes at 375°.
Melt butter in large skillet; stir in coconut, flour, sugar, pecans and salt. Cook over low heat, stirring, until mixture is golden. Place immediately in 9-inch pan, using back of spoon to press onto sides and bottom. Completely thaw a small can of frozen limeade. Completely thaw a large carton of Cool Whip. Combine limeade and Cool Whip with Eagle Brand milk. Pour into pie crust and chill until set.
Combine tomato sauce and milk; bring to a boil. Add salt, sugar, butter and soda, which will cause quick foaming, so be sure to have a vessel big enough to contain the volume. Last add 1 small can condensed cream with enough water to make 1 1/2 cups.
Let rhubarb and sugar stand overnight. Cook 15 minutes or until done. Add jello and stir until dissolved. Pour in glasses and seal.
Pour over vegetables hot. Let stand 12 hours. Cold pack just until jars are hot and sealed. Boil about 15 minutes.
Add Velveeta cheese to broccoli while warm. Add the can of mushroom soup to the rice. Saute one small onion in butter and mix all ingredients together and bake at 350° until hot and bubbling. Serves 6 to 8.
First Layer: Mix melted butter with Oreos. Press in a 9 x 13-inch pan.
Combine cucumbers, onions and salt. Let stand for 1 hour, then wash off salt. Combine remaining ingredients and let it come to a boil. Add cucumbers and onions. Let it come to a boil, then pack in hot jars. Makes 10 pints.
Sort, wash and cook brown beans in crock-pot until tender. Add taco powder and mix well. Drain off juice and mash beans or can leave whole. Spoon bean mixture onto flour tortilla according to how much you want, then add ingredients listed or according to your taste.
Brown shank or neck pieces in a large pot with the oil. Turn over and add onions. Lower heat and cook until onions soften (10 minutes). Add salt and spices. Cover with water. Bring to a boil. Lower heat and simmer uncovered until meat is tender (about 1 1/2 hours). Wash beets. Peel and cut roots and add to soup. Clean leaves and stems discarding tough or damaged leaves. Cut stems in 1-inch pieces. When beets are almost tender, add stems. Continue cooking until beets and stems are tender. The meat should almost fall off bones.
Heat oven to 400°. Grease a 10-inch quiche dish or pie plate 1 1/2 inches deep. Sprinkle zucchini, tomato, onion and cheese into the pie plate. Beat remaining ingredients until smooth, about 15 seconds in a blender on high or for about 1 minute with mixer. Pour into pie plate. Bake until a knife inserted in the center comes out clean, about 30 minutes. Cool 5 minutes before slicing. Makes 6 servings.
Cook chicken until tender. Cut into bite size pieces and place in casserole. Dilute soups with the milk. Pour over chicken. Mix stuffing, melted margarine and chicken broth. Pour over chicken and soup mixture. Bake for about 30 minutes in a 325° to 350° oven.
In saucepan, combine all ingredients, stirring constantly over medium heat until thick. Pour into pastry-lined 9-inch pie plate. Moisten edge; adjust top crust or lattice crust. Flute edge. Bake in hot oven at 400° about 35 or 40 minutes.
Combine corn syrup, brown sugar and water. Heat until sugar dissolves, stirring as needed. Remove from heat and add maple flavoring. Butter may be added at this time if desired.
Place sliced bananas in pie crust. Add 1/2 cup milk to cream cheese; mix well. Add pudding mix and rest of milk and beat with mixer for 1 minute. Pour into crust and chill.
Season chops; salt and pepper.	Brown them in frypan. Place in baking dish and cover with rice. Mix soup and milk together. Pour over chops and rice; be sure to cover rice with liquid. Cover and bake at 350° for 1 1/4 hours. Can also do with chicken.
Cook cabbage in boiling salted water until tender, about 6 to 9 minutes. Drain; add cream and cheese. Place over low heat; stir until cheese melts and coats cabbage. Makes 4 servings.
Cream butter and sugar. Add eggs, salt and sour cream. Add bananas and vanilla. Mix well. Combine flour, baking soda and baking powder. Add to butter mixture and mix until well combined. Add chocolate chips. Pour batter into a greased and floured tube pan. Bake at 350° for 50 to 60 minutes. Remove from pan and cool completely.
Cut bacon into 1/2 inch pieces, pan fry, drain and save drippings. In a bowl add egg, salt, vinegar, and water and cornstarch, stir well. Add this mixture to pan drippings and heat slowly until mixture is smooth and thick.
Mix first 6 ingredients. Unroll dough and shape into 2 1/2-inch squares. Make 1-inch cuts diagonally from the corners toward center. Place 1 heaping teaspoonful filling into center of each square. To form stars, fold in every other dough tip toward center. Bake on greased baking sheet in 350° oven for 10 to 12 minutes. Serve warm. Makes 16 appetizers.
Mix all ingredients and pour over ribs. Bake at 350° until done. Baste if necessary. I never measure, just pinch and dump so use your own judgment and enjoy!
Wrap each piece chicken with a ham slice and then to that add a cheese slice. Place in a large baking dish. Mix together mushrooms, mushroom soup and wine. Pour over chicken. Put almonds on top. Sprinkle with paprika. Bake at 350° for 1 hour. Serve with wild rice, sauteed, mushrooms and onions. (Or can serve with noodles and potatoes.)
Mix all ingredients. Chill several hours or overnight before serving. Yields 6 to 8 servings.
Line pie plate with pastry. Set in refrigerator until ready to be filled. Combine sugar, 2 tablespoons of the flour and salt. Add slightly beaten egg yolks. Add rhubarb. Sprinkle 1 tablespoon flour over bottom of crust; fill crust with rhubarb mixture. Set in preheated oven and bake. Beat 2 egg whites until stiff and add 4 tablespoons of sugar for meringue. Spread on pie when done and brown in oven at 325°.
Coarsely crush cookies. Save 1/4 cup of crumbs for topping. To remaining crumbs, add melted butter and mix well. Press into buttered 9 x 13-inch pan.
Mix together. Add handful of shredded cheese into batter. Grease muffin pan. Bake at 450° for 20 minutes. Makes about 6 biscuits.
Cook and debone 1 large fryer. In a large bowl, dice chicken and add the celery, onion, English peas, eggs, pimento, broth and soup; add salt and pepper to taste. Mix all together and place in 1 large or 2 medium casserole dishes and top with the following: 1 stick oleo (melted), 1 1/2 cups milk and 1 1/2 cups self-rising flour. Pour over chicken mixture and bake at 400° for 30 to 40 minutes or until light brown.
Sift together dry ingredients. Cream together shortening, peanut butter and eggs until fluffy. Combine flour and butter mixtures with milk and vanilla. Form dough into balls; roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Remove from oven and place candy kiss in each cookie. Return to oven for 2 to 5 minutes.
Brown ground meat and drain fat. Stir in 1/2 cup salsa. Spread 1/4 cup salsa in a 10-inch pie plate; top with tostadas or halved taco shells. Top with half of each of the beans, meat mixture, sour cream and cheese. Repeat layers; cover with foil. Bake at 350° for 30 minutes. Top with lettuce, remaining salsa and additional sour cream. Makes 6 to 8 servings.
Brown ground beef with onion and celery. Add rice and remaining ingredients. Turn into a 3-quart covered casserole and bake at 350° for 45 minutes. Serve over chow mein noodles.
Cut the chicken into small pieces. Season with garlic powder and seasoning. Dip into egg and milk batter. Then bread the chicken with the bread crumbs. Deep fry until golden brown. Serve immediately.
Brown sausage and crumble into small pieces. Prepare wild rice according to package directions. Mix the sausage, rice and sour cream together and pour into a greased casserole dish. Bake at 350° for 20 to 25 minutes.
Mix ingredients into a good thick batter. Dip wieners into batter and fry in deep fat until golden brown.
Bake sausage in oven at 350° for 10 minutes. Mix on top of stove bell peppers, onions, butter or margarine, soy sauce, salt and black pepper to taste. Mix well together until tender.
Prepare chocolate cake in two 9-inch pans. Prepare chocolate pudding in two separate bowls and chill, preferably for a few hours prior to making cake.
Add all ingredients; mix lightly. Shape in 4 patties, 1/2-inch thick. Broil over hot coals, 5 to 6 minutes. Turn and broil 5 minutes or desired doneness. Makes 4 patties, 1/2-inch thick.
Mix flour in sugar. Heat milk in pot and when it boils add remaining ingredients and cook slowly until it thickens. Cool well. When making poppy seed kolaches, instead of making balls, spread the golf ball size dough out flat and oblong. Place about 1 heaping teaspoonful of filling in center. Bring the dough up to enclose the filling and pinch dough together making an oblong roll. Put pinched side of kolache to the greased pan. Brush lightly with melted margarine. Let rise in a warm place. Bake at 350° about 15 or 20 minutes. While warm, brush with melted margarine. Sprinkle with some sugar.
Mix all ingredients and pour into greased 9 x 13 pan. Refrigerate at least 2 hours or overnight. Bake at 350° for 35 minutes or until set and brown.
Combine bacon, onion, green pepper, garlic, seafood seasoning and red pepper. Cover with plastic wrap; cook in a microwave-safe dish for 5 minutes, stirring once after 3 minutes. Stir in tomatoes with juice, tomato paste and water. Cover; heat in microwave on High for 8 minutes. Add okra; stir in and heat for 5 minutes. Add shrimp. Cover; let stand. Serve with rice. Makes 4 servings.