HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break chocolate into small pieces and put on a plate. Cover with another plate. Put the plates over a saucepan of simmering water and leave for 10 minutes until the chocolate has melted. Beat the egg yolks in a mixer until they are very thick. Fold in the butter, orange liqueur and melted chocolate.	Beat the egg whites until they form soft peaks. Fold chocolate mixture into the egg whites with a wooden spoon. Divide mixture among 6 small dishes. Chill 4 hours before serving. Serves 6.
Cut bacon, peppers and onions into chunks. Combine all ingredients. Cover and bake 1 1/2 hours at 325°.
Stir tomato soup and cream cheese in double boiler. Dissolve gelatin in cold water. Add to soup mixture until fully dissolved. Cool. Add remaining ingredients. Chill in square Pyrex dish until firm. Cut in squares and serve on lettuce leaf.
Preheat oven to 350°. Cut carrots, celery, onion and potatoes into bite size pieces. Wash chicken under cold water and pat dry. Place 1 piece of chicken and 1/4 of the vegetables on each of 4 pieces of aluminum foil. Add a pat of butter to each and season with salt and pepper. Bring foil up over chicken and fold edges tightly. Bake 1 hour or until chicken and potatoes are tender.
Mix well. Press in 9 x 13-inch dish and bake for 20 minutes at 350°. Cool.
Cook chicken in 4 or 5 cups salted water until done. Cool and cut into bite sized pieces. Cook vegetables in skillet with sausage until limp. At this point, mix all ingredients together well and pour into an oblong pan. Whip the can of mushroom soup and spoon over top of mixture. Sprinkle with paprika and bake at 350° for 35 to 40 minutes. Serves 12 to 16.
In a large kettle, cook potatoes and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, saute onions in butter until soft. Stir in flour, salt and pepper. Gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved broth until soup is of desired consistency. Yield: 8 to 10 servings. Makes about 2 1/2 quarts.
Melt oleo in squash. Add soup in another bowl. Add and mix all ingredients, except bread crumbs. Add bread crumbs and bake 30 to 40 minutes in a 350° oven.
Dip chicken first into flour, coating well, then into eggs, which have been beaten slightly and diluted with the milk, then into crumbs. Coat well and shake off excess. Preheat frypan to 360°. Add fat. Place cover in spatter shield position. Brown chicken without overcrowding, turning all sides to brown. Remove browned pieces to a pie pan. Scrape out breading particles and add more shortening before browning next batch. When all pieces are browned, place chicken in frypan; sprinkle evenly with salt, pepper and poultry seasoning. Add water and scatter onions over chicken. Cover; open vent. Reduce heat. Simmer until chicken is very tender. Remove chicken to heated platter. Serves 10 to 12.
Mash bananas; mix all ingredients together. Pour in greased bread pan 1/2 full. Bake at 350° until tests done with toothpick.
Lightly mix first 8 ingredients. Turn into a 1-quart casserole dish. Mix bread crumbs or chips with melted margarine. Sprinkle over top. Bake at 350° for 30 minutes.
Grease and flour a tube pan. Beat eggs and sugar. Add carrots, pineapple and oil. Blend. Add flour, baking soda, salt and cinnamon. Mix well. Add vanilla, nuts and raisins. Mix well. Bake at 350° for 1 hour. Check for doneness before 1 hour.
Preheat oven to 300°. Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and ReaLemon; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until set. Cool. Chill thoroughly. Spread sour cream on top. Garnish as desired. Refrigerate.
Mix first four ingredients together in saucepan and heat until warm. Stir in nuts. Spoon into a glass baking dish, spreading evenly. Toast at 400° for about 20 minutes; stir frequently. Turn out on paper towels and sprinkle with garlic salt.
In a large saucepan, saute onions in oil, then brown the pork. Add remaining ingredients; simmer, covered, until pork is tender, about 4 hours. Serve in bowls as soup with crackers or warmed flour tortillas.
Bake at 325° for 3 hours or in crock-pot on low all day. Serve with egg noodles or rice.
Heat first 5 ingredients. Mix cornstarch and water. Add to heated mixture. Cook to thicken. Place in jars and store in refrigerator.
Cream oleo and sugar. Beat in eggs and vanilla. Mix soda with buttermilk until it foams. Add to creamed mixture. Beat in flour. Drop by teaspoon on a cookie sheet sprayed with Pam. Bake at 400° about 8 to 10 minutes.
Preheat oven to 350°. Combine the apples, apple juice, cranberries, cinnamon and salt in an ungreased 8-inch square pan.
Mix all together until smooth. Let set 5 minutes before cooking. Good for freezing. Just pop in toaster.
Saute celery in margarine until tender. Add nuts and green pepper; blend in flour. Stir in warm milk and cook, stirring constantly until sauce is thickened and smooth. Season with salt and pepper. Pour into greased baking dish. Sprinkle with grated cheese. Bake in 400° oven about 15 minutes until cheese is melted.
Line 18 mini muffin cups with double thickness paper cups. Set aside. Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly.
Cut flour into shortening in a large bowl. Beat egg in a measuring cup. Add vinegar to egg. Add enough water to egg mixture to make 1 cup. Mix with flour. Roll out for pie crust. Keeps well in refrigerator.
Cut hole in top of orange or cut orange in half. Squeeze into glass. Take seeds out. Makes 1 glass.
Dissolve Jell-O in hot water and let half jell. Beat whipping cream or dessert mix. When Jell-O is half jelled, beat for 2 minutes, then pour in whipped cream and beat until frothy. Mix all other ingredients and put in freezer for a few minutes so that all ingredients don't go to the bottom.
Stir melted butter into blended milk and egg. Sift together flour, sugar, baking powder, salt, nutmeg and cinnamon. Add dry ingredients and apple to liquid mixture; beat just enough to mix ingredients. Pour into an 11 x 7 x 1 1/2-inch baking dish (or large cast-iron skillet is good), which has been lightly rubbed or sprayed with oil. Arrange sausage on top of the batter. Bake in a very hot oven (450°) for 15 minutes. Serves 6.
Set bread out and let rise. Cook sausage well. Cook spinach following directions on package and drain. Mix sausage, spinach and cheese. Add onion salt to taste. Roll out loaves of frozen bread (loaves will be hard to roll out). Sprinkle one half of sausage mixture on each loaf leaving room around edges. Roll up into logs and put into lightly greased baking pan. Bake in a 350° oven for 40 to 45 minutes or until golden brown. Let cool 15 minutes before slicing.
Beat together sugar and eggs until light. Add remaining ingredients and beat until well mixed. Pour into greased and floured jelly roll pan. Bake at 325° for about 30 minutes. Cool and frost with Cream Cheese Frosting.
Beat the first 6 ingredients and add the flour. Work the dough until dough does not stick to your hands. Put in bowl and cover. Knead down every hour. Shape into buns or rolls (not too large). Cover overnight. In the morning bake at 350° until brown.
Sift together flour and sugar. Set aside. Bring to a boil the oleo, shortening, cocoa and water. Mix with dry ingredients. Add buttermilk, soda, vanilla and eggs (well beaten). Mix well. Makes one 9 x 13-inch pan and one 8 x 8-inch pan.
Mix brown sugar and cinnamon in one bowl. Melt margarine in another bowl. Separate biscuits in half across layers. Dip into margarine, then into cinnamon mixture, turning over. Put back together and twist. Put into cupcake pans and bake according to package directions.
Mix all together. Pack tightly in pan and cover with foil. Chill several hours before serving.
Heat oil and margarine. Saute vegetables until soft. Add turkey, potatoes and seasonings. Stir to combine and spread in a greased 13 x 9-inch or smaller baking dish. Bake at 400° until top is crusty and brown, about 15 minutes. Makes 6 to 8 servings.
Heat honey, oil and vanilla. Mix first 9 ingredients and pour honey mixture over; stir. Bake in low oven (250° to 275°) for 1 hour, stirring frequently. Cool. Add fruit. Store in covered container and refrigerate.
Cut dates into small pieces in medium size bowl; pour boiling water over and stir in sugar and margarine. Cool to room temperature. Stir in beaten egg and walnuts. Mix flour, soda and salt. Stir gradually into date mixture just until blended. Pour into greased loaf pan, 9 x 15 x 13-inch. Let stand for 15 minutes. Bake at 350° for 1 hour.
Preheat oven to 400°. Combine the sugar, flour and spices in a large bowl. Add the apple slices and toss until they are well coated. Fill the crust with the apple slices and dot them with the butter. Ease the top crust over the filled bottom crust; trim and seal the edges. Cut slits in the top crust to allow steam to escape. Bake 1 hour or until crust is golden and the apples test done. Turn off the oven and remove the pie. Gently pour the cream through the slits in the crust. Return the pie to the oven and leave it there about 20 minutes.
Melt butter and cheese. Add corn and broccoli; mix well. Add crackers; mix. Bake 30 minutes at 350°.
Cream butter until it is light and fluffy. Add sugar, a little at a time, mixing after each addition. Sift flour with salt and baking powder three times. Add egg yolks, one at a time, beating after each addition. Add flour alternately with milk, adding a bit of flour last. Beat egg whites and add to batter, using a folding method. Add vanilla. Bake in a well-greased tube pan, three 9-inch pans, sheet cake pan or make muffins. Bake at 350° until cake springs back when pressed with fore finger. Frost with your favorite frosting or enjoy plain.
Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables. In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables. Add water as needed so that the liquid comes just to the bottom of the meat. Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.
Mix well. Place in greased baking dish. Sprinkle with Cheddar cheese. Bake at 350° until bubbly.
Place each chicken breast on a square of heavy-duty aluminum foil. Combine soup and soup mix; spread on half each chicken breast. Wrap foil securely. Bake at 350° for one hour.
Cream the cream cheese. Add Marshmallow Creme. When well blended, add Cool Whip. Serve with chunked cantaloupe, honeydew melon, pineapple, apple, banana, grapes, strawberries, etc.
In large kettle or heavy saucepot, saute bacon until golden brown; remove and set aside. Combine flour, salt and pepper; dredge meat in flour mixture. Brown meat over high heat, a few pieces at a time, in bacon fat. Remove and reserve. Add olive oil; heat. Saute onion and garlic until golden. Add orange juice, wine, tomato puree, bouillon cubes, salt, pepper, nutmeg and bay leaves. Return bacon and meat to kettle. Cover. Bring to a boil. Reduce heat; simmer 30 minutes.
Blend everything except biscuits, then stir in biscuits to coat. Bake in Bundt pan 30 minutes at 350° or until lightly browned. Let cool 2 to 3 minutes, then cover with a large plate. Hold it over the sink and turn it away from you as you invert the pan.
Put yeast to set in warm water and melt shortening and scald milk. Let both cool to lukewarm. Then put into mixing bowl the milk, shortening, salt, sugar and 2 cups flour. Beat well. Add yeast and egg; mix well. Then add rest of flour. Mix well. Turn on floured board and knead about 20 times. Make out into rolls; let rise about 1 hour. Bake at 400° for 15 to 20 minutes. Dough can be stored in refrigerator for several days.
Make 3 slits lengthwise in each eggplant. In each slit, put half slice of anchovy, a sliver of cheese, slice of garlic and small sprig of parsley. After all eggplants are stuffed, heat oil in a large saucepan and brown eggplants on all sides. Place the eggplants in saucepan after all are browned and pour tomato sauce over eggplants. Sprinkle some black pepper, some basil and salt in sauce and let simmer until tender, 30 to 40 minutes. The tomato sauce can be poured over cooked rice or noodles. If you like to dunk, Italian bread dunked in the sauce is just fine!
Mix hamburger, salt, pepper, uncooked rice and 1/4 cup onions together; then add tomatoes, brown sugar, vinegar, 2 tablespoons chopped onions and tomato paste. Layer cabbage, meat and sauce two times. Bake at 325° for 1 hour, covered, then uncover and bake for 3 hours at 250°.
Trim the bottom of the Brussels sprouts and pull off any withered leaves. Cook them in boiling salted water until tender, about 10 minutes. Drain. Slice carrots and cook in boiling salted water until tender, 8 to 10 minutes. Grate 1 teaspoon of the colored zest from orange. Squeeze 3 tablespoons juice.
Pour oil into a 9 x 13-inch pan. Tilt oil around to cover sides and bottom of pan. Stir in rest of ingredients; mix well with a fork (right in cake pan!). Bake at 350° for 35 to 45 minutes, until done (check with toothpick). You may sprinkle powdered sugar on top to serve.
Mix in bowl with wooden spoon. Batter will be very stiff. Drop on cookie sheet (greased) the size of walnuts. Bake at 350° for 8 to 10 minutes. Makes 8 dozen small cookies (2 dozen to a cookie sheet).
Prepare tube pan. Line pan with 2 layers of brown paper. Grease pan and paper thoroughly.
Put juice and pudding in bottom of cake pan. Sprinkle jello over peaches, then dry cake mix. Cut margarine in slices and put over all. Punch holes in mix and pour water over all. Bake at 350° for 1 hour.
Combine shortening, salt and vanilla. Blend. Add sugar and cream well. Add beaten egg and mix thoroughly. Sift flour and baking powder. Add to the first, alternately with milk, blending well. Chill dough. Roll dough 1/8-inch thick on floured board. Cut into 3-inch cookie. Place one cookie on ungreased cookie sheet. Add 1 teaspoon of Date Filling (recipe to follow). Cover with another cookie. Press together with a fork. Prick top of each cookie with a fork. Bake at 375° for about 15 minutes.
Cube cheese and put in saucepan; stir in salsa. Stir until cheese is melted. Stir in cilantro. Serve hot with tortilla chips.
Beat eggs until light, add corn, milk, flour and seasoning. Bake at 375 degrees for 45 minutes or until it puffs.
Remove the crust (if preferred) from slices of bread, at least 2 to 3 per person. Spread with softened cream cheese. Cover with 1 spear of asparagus and roll up. May secure with toothpick. Chill and serve.
Mix cucumbers, onion and salt; let stand for 2 hours. Boil sugar and vinegar until sugar is dissolved. When cool, it will be thick. Drain and squeeze out all juice. Place in freezer boxes. Pour syrup over pickles; freeze. You may add celery seed and mustard seed to each box if you like.
Pour chopped cabbage into baking dish. Pour in water and drizzle with cooking oil. Sprinkle sugar and salt and pepper to taste over cabbage. Place sausage pieces on top of cabbage. Cover and bake at 400° for 30 to 40 minutes or until cabbage is tender.
Preheat oven to 400°. Brush crust with some of beaten egg and prick with fork. Mix all ingredients and bake in pie shell.
Mix all ingredients. Form 2 rolls. Roll each in coconut. Wrap in waxed paper. Chill. Cut into slices. Bake at 375° for 12 minutes on ungreased pan.
Butter dish; dust with Parmesan cheese. In blender, add all ingredients; blend at medium until smooth, then at high speed for another 10 to 15 seconds. Pour into dish. Bake at 350° for 25 to 30 minutes, until brown.
Peel onions. Cut into 1/4-inch slices. Separate into rings. Sift flour, baking powder and salt into medium bowl. Stir in egg, water, lemon juice and melted shortening, just until blended. Fry at 375° for 2 minutes on each side.
Use cold water to make thin mixture of ingredients. Heat and add 2 to 3 cups of water. Cook until thickened.
Mix mayo, sugar and vinegar. Mix all other ingredients and place dry mixture over. Serve cold.
Mix all ingredients well in a large bowl. Roll into walnut size balls. Bake at 400° for 15 minutes.
Boil sugar, syrup and water until spins a thread. Add butter, then peanuts. Cook until peanuts begin to pop. Add soda and stir quickly. Pour in two buttered sheets.
Bake biscuits on temperature that can says. Make pudding from the directions on box. Take biscuits out of the oven and pull apart. Spread over a pan. Pour pudding over biscuits. Sprinkle chocolate chips over pudding. Put in freezer for 15 to 20 minutes.
Brown pork steak (cut up) in oil. Add tomato sauce and water. Add all other ingredients. Then simmer until all vegetables are tender. Add mushrooms.
Combine first 5 ingredients; stir until well blended. Refrigerate for 2 hours. Spread on bread rounds. Put under broiler until lightly browned.
In a 9-inch skillet, heat the oil. Add onions, zucchini, carrots and garlic; cook over medium heat until onions are tender.
Beat egg yolks until thick. Add sugar and beat until well blended. Sift flour. Measure required amount after sifting. Sift again with the rest of the dry ingredients. Add alternately with cold coffee and vanilla to egg mixture. Beat egg whites until stiff. Fold into batter. Fold in nuts, reserving a few for the top. Pour batter into 2 ungreased 9 inch cake pans and bake in a preheated 350° oven for 25 - 30 minutes.
Boil chicken until tender. Remove chicken. Cook spaghetti, green pepper and onion in chicken broth until spaghetti is tender. Stir in chicken, salt, pepper, pimento, cheese and soup. Pour into greased baking dish. Bake in 350° oven for about 30 minutes.
Combine all ingredients in a large bowl. Mix well. Shape into loaf in a large baking pan. Bake at 350° for 1 hour or until done.
Cream shortening, sugar and eggs. Make a paste of coloring and cocoa. Add to shortening and sugar. Add buttermilk alternately with sifted flour and salt. Add vanilla. Add soda to vinegar and then add this to other mixture, blending instead of beating. Bake 25 to 30 minutes in two (8 or 9-inch) greased and floured pans in 350° oven. Cool and split each layer in two and frost.
Mix sugar, flour, cinnamon and apples and put into unbaked pie crust. Cut butter in flour and sugar with fork. Sprinkle over pie and bake at 400° for 45 to 50 minutes.
In large heavy pot combine tomatoes, chilies, soup, sour cream and 1 can of olives. Heat over low heat. Put 1 spoonful of meat and 1 spoonful of sauce into each tortilla. Fold and place, seam side down, in a large baking pan. Add any remaining meat to sauce and pour over tortillas. Top with shredded Cheddar and remaining olives. Bake at 350° for about 30 minutes.
Cream butter and sugar; add almonds and ammonia. Knead in flour. Roll into balls the size of a hickory nut. Freeze. Bake on ungreased cookie sheet (still frozen) in 300° oven until a delicate brown, 18 to 20 minutes or so.
Combine all ingredients in blender or food processor. Wonderful used with nice crisp selection of different greens.
Melt butter and peanut butter. Mix ingredients and press into 9 x 12-inch pan. Melt 12 ounce package chocolate chips and spread over top. Cut into squares. Do not bake.
Preheat oven to 350°. Grease a 10-inch tube pan well. Sprinkle 1/2 cup chopped walnuts on bottom of pan. Blend in a large bowl the cake mix, water, pudding, eggs, sour cream, water, oil and extracts. Stir in 1/2 cup chopped walnuts and chocolate chips. Pour into pan and bake 70 minutes; do not underbake. Cool in pan 15 minutes. Garnish with whipped topping.
Peel potatoes and boil. While potatoes are boiling, melt butter in saucepan. Mix in soup and sour cream. Drain potatoes and mix in soup and sour cream mixture, then add grated cheese and chives. Bake at 350° for 40 minutes or put in crock-pot.
Soften cream cheese. Add Heinz 57, Worcestershire sauce and garlic. Roll in pecans. Serve over crackers. Delicious!
Peel and cube eggplant. Cook in salted water. Drain cooked eggplant and add 1/2 green pepper that has been sauteed in butter. Add eggs, soup and 1/2 cup cracker crumbs. Place 1/2 of mixture in casserole, then a layer of sliced fresh tomatoes and a layer of sliced American cheese. Add remaining eggplant mixture and top with cracker crumbs. Dot with butter. Bake in moderate oven until hot and bubbly, about 35 minutes.
Cook rice. Put in bottom of casserole dish. Put chicken over rice. Heat other ingredients together until cheese melts and pour over chicken and rice. Sprinkle with slivered almonds. Bake for 30 minutes at 350°. Serves 10 generously.
Combine sugar, soda, butter milk and salt. Cook over high heat 5 minutes, stirring constantly and scraping bottom of pan. Add butter and pecans. Continue cooking until candy reaches soft-ball (cook less time for frosting). Remove from heat and cool slightly. Beat until thick and creamy. Drop by tablespoon onto wax paper and let cool.
In a saucepan, combine pineapple and sugar and bring to a boil, stirring occasionally. When mixture boils, immediately add orange gelatin and stir until dissolved. Cool slightly. Stir in buttermilk. Chill until partially set. Fold in whipped topping and nuts. Cool until mixture mounds slightly. Pour contents into lightly oiled 8 1/2-inch mold. Chill overnight or at least 8 hours.
Cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sifted dry ingredients and mix well. Blend in vanilla, nuts, raisins or chocolate chips or whatever you desire. Chill dough for 1 hour. Drop by teaspoons onto ungreased cookie sheet. Bake at 350° for 10 minutes.
Beat 2 eggs and cook in skillet like an omelet. Brown hamburger with pepper, salt and soy sauce. Add green onions and green pepper to drained fat from hamburger. Cook until tender. Add rice and cooked egg. Mix all together; top with 1/4 cup green onions, chopped fine.
Cream butter and sugar. Add eggs, one at a time. Mix in applesauce and spices. Sift together salt, soda and flour. Add to the applesauce mixture and beat well. Stir in nuts. Bake in lightly greased miniature muffin pans at 350° for 12 to 14 minutes. Sprinkle with powdered sugar before serving.
Dissolve yeast in 1/4 cup lukewarm water. Combine ingredients. Put enough flour to make a stiff sponge. Then let rise until double in size. Then work in more flour until you think enough. Let it stand 15 minutes more. Cut and drop into deep pan of hot grease.
Saute onions and celery in margarine. Add this to the rest of the ingredients and mix thoroughly. Stuff turkey and bake, or bake in a baking dish at 350° for 1 hour.
Brown meat and peppers in an 8-inch skillet; drain. Reduce heat; continue cooking 5 minutes or until green pepper is crisp-tender. Add remaining ingredients; heat thoroughly. Makes 4 servings.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Mix soda and vanilla with sour cream. Add alternately with the flour to the butter mixture. Mix well.
Take 12-inches of foil and lay flat. Peel and chop potato in bite size pieces. Place in foil. Lay green beans on top of potato. Place chopped onion and butter on top of that. Place pork chop on top of the potato and bean layers. Season the chop with spiced and butter. Wrap all of this up tightly in foil. Place in 400° oven for 45 minutes or until done. Your whole meal is in the oven cooking. Other fresh vegetables work also.
Prepare limeade as directed. Mix with chilled pineapple juice. Add ginger ale. Spoon in lime sherbet. Add cherries.
Mix cream cheese and Eagle Brand milk. Fold in Cool Whip, then strawberries. Pour in pie crusts. Chill. Freezes well.
Mix together and spread on each tortilla. Roll up and put in Saran Wrap and twist ends. Refrigerate overnight or for several hours. Slice and serve with hot sauce. Poke a toothpick in each pinwheel.
Brown 2 cups sugar. Add hot water. Stir until dissolved. Add condensed milk. Let cook until well dissolved. Add 1 cup sugar and cook until it forms medium hard ball in cold water. Add vanilla, butter and nuts. Yield: icing for 4 layers.