HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the chocolate chips in a small pan over low heat, stirring constantly. Add the peanut butter. Mix until smooth, then remove from heat. Pour mixture over the cereal in a large bowl, mixing quickly to coat. Transfer the mixture into a large, plastic bag or container with a cover. Add the powdered sugar; shake. Pour the mixture onto a cookie sheet to cool. Store in a sealed container.
Mix well and finish filling the churn with whole milk. Freeze according to churn directions. Makes 6 quarts.
Microwave chocolate and butter for 2 minutes. Stir until chocolate is melted. Stir in sugar, eggs, vanilla, flour and nuts. Pour into a 13 x 9-inch baking pan. Bake at 350° for 30 to 35 minutes.
Stir eggs, salt, sugar, Bisquick and butter. Add spice and milk; mix well. Do not use pie crust! Pour mixture into a greased 9-inch pie plate; bake for 40 to 50 minutes in a 350° oven.
Place chicken in large shallow casserole. Combine remaining ingredients and mix well. Pour over chicken; cover and bake at 350° for 1 hour. Serve over rice.
Fry bacon, then saute onions in 2 tablespoons bacon fat. Simmer potatoes in water until tender. Add bacon, onion, salt and pepper to cooked potatoes. Simmer 5 to 10 minutes. Add milk and bring to boil. Add clams and barely heat. Serve with a dollop of butter and a pinch of thyme. Top with parsley.
Sprinkle brisket generously with garlic salt. Place in cooking bag. Pour liquid smoke over brisket. Refrigerate overnight. Bake at 275° for 6 hours or until tender.
Combine all ingredients except nuts in top of double boiler. Place over simmering water and stir until smooth. Add nuts and mix. Spread candy quickly in buttered 9 x 5-inch loaf pan. Cool; cut into squares. Yields 2 dozen pieces.
In large casserole dish place layer of macaroni and then layer of grated cheese, ending with cheese on top (should be at least 2 layers of each). Beat eggs, milk, salt and pepper and pour over cheese and macaroni. This mixture will come to the top of the cheese. Place slices of butter on top. Bake at 425° until brown and done.
Combine sugar, sour cream and corn syrup in a saucepan and bring to a boil. Continue to cook over low heat to soft ball stage. Remove from heat and add butter and vanilla. Cool to lukewarm, heating until mixture loses gloss. Add nuts quickly. Stir until coated. Spread on foil. Break apart when cool. May be frozen.
Prepare the box of pudding according to package directions; set aside to cool. Place slightly cooled pudding into a large mixing bowl. Add dry cake mix to the pudding; omit eggs, oil and water. Mix well and add chopped nuts (optional). The batter will resemble thick brownie batter. Pour into a well-greased and floured 9 x 13-inch pan. Pour the bag of M&M's evenly over the top of the batter. Place into a preheated oven at 350° for 30 minutes or until done.
Beat milk, eggs, sugar, vanilla and salt together. Put batter into greased square pan. Cut bread slices into cubes and place on top of batter. Sprinkle with cinnamon. Bake at 350° for about 1 hour.
Mix and let set for 24 hours. Pour into 9 x 12-inch pan, then put article in mixture for 2 hours. Put on paper towel after taking it out of mixture.
Brown beef in hot oil in skillet. Discard excess fat. Put remaining ingredients in slow cooker. Add meat and cook on low 6 to 8 hours or on high 3 to 4 hours. Spoon into warm hamburger buns or serve over rice, mashed potatoes or noodles.
Combine candy bars and 1/2 cup butter in a heavy saucepan; place over medium heat and stir constantly until candy bars melt.* Set aside.
Sift flour, cocoa, salt and baking powder together 3 times. Cream Crisco well; add sugar gradually and cream well. Add eggs, beating in well. Add milk and flour, alternately, beating well. Add flavoring. Bake in tube pan at 325° for 1 1/2 hours or until done.
Deviled eggs are an appetizer everyone enjoys. This piquant version, flavored with ham, mustard and capers, is also good for a lunch salad. Or add sliced cold meats and your favorite breads for a buffet supper.
Mix all together and pour in greased 13 X 9 pan. Cover and bake at 375 degrees for 2 hours.
Mix all ingredients (except for cornflakes) and pour into oblong pyrex pan or casserole dish. Cornflakes are then spread on top of mixture. Bake at 350° for 50 minutes & serve hot.
Combine softened cream cheese, sugar, extract and lemon juice, mixing well until well blended. Fold into whipped cream. Spoon mixture onto waxed paper-covered cookie sheet to form 8 shells; freeze. Fill center of each shell with fruit before serving. Yields 8 shells.
Cream margarine, Crisco and sugar. Add eggs, vanilla and milk. Mix. Add flour and cocoa. Bake 1 1/2 hours at 325°.
Heat oven to 375°. Stir together flour, soda and salt. In a mixer bowl beat butter for 30 seconds. Add peanut butter and sugars. Beat until fluffy. Add eggs and vanilla; beat well. Add dry ingredients to beaten mixture; beat until well combined. Shape dough into 1-inch balls; roll in granulated sugar if desired. Place 2 inches apart on ungreased cookie sheet; crisscross with the tines of a fork. Bake at 375° about 10 minutes. Cool about 1 minute before removing to a wire rack. Makes a whole bunch. (Let the first pan burn because Hallie always did.)
Brown short ribs in oven. Combine remaining ingredients, except rice, plus 1/2 cup water. Pour over ribs. Cover; simmer for about 2 1/2 hours. Serve with hot, cooked rice. Makes 4 servings.
Mix it all up together. Make into little balls. Put in refrigerator until dip is done.
Mix sugar, flour and salt. Add eggs and beat until smooth. Add other ingredients. Cook 10 minutes at 450°, then 50 minutes at 350°.
Sift flour. Add baking powder and sugar and sift again. Cut in shortening and add milk, egg and lemon extract. Blend thoroughly.
Mix pretzels, margarine and sugar. Press into 9 x 13-inch pan and bake 8 minutes at 400°. Mix and pour over crust, cream cheese and 3/4 cup sugar. Add Cool Whip. Refrigerate until firm. Boil 2 cups water; add 2 small raspberry Jell-O and 1 package raspberries. Pour over top and refrigerate.
Combine cranberries and sugar. Cover and let stand overnight in refrigerator. When ready to serve, combine apples, pineapple, marshmallows and whipped cream. Toss together lightly and serve.
Mix well. Drop batter into deep fat at 365°. Brown on both sides. Drain and dust with powdered sugar.
Place washed chicken in kettle with remaining ingredients. Bring just to boil. Lower heat and simmer 2 hours or until chicken falls away from bone. Remove chicken from broth; set aside. Strain broth and return to pot. If desired, the broth may be cooled and fat removed from the top. Cooked noodles may be added at this point and the boned chicken returned to broth along with 1/4 cup parsley and 1 or 2 chicken bouillon cubes. If chilled and skimmed of fat, proceed as directed with noodles, parsley and bouillon upon reheating.
Combine first 5 ingredients in a large bowl. Pour into freezer container of a 5-quart ice cream freezer. Freeze to manufacturer's instructions. Pack freezer and let sit 1 hour before serving.
Combine all ingredients in a large pan except orange wedges. Slowly bring to a boil. Cover and simmer 20 minutes. Remove spices. Serve in warm mugs with a clove studded orange wedge.
Cook cabbage and onion in just enough water to cook thoroughly. Season to taste; drain. Brown chuck and season; drain fat. Mix all ingredients with cheese. Sprinkle on top. Place in covered casserole dish and bake at 450° for 1 hour.
Put raw rice in 9 x 13-inch baking pan. Add all soups to pan. Top with cut up chicken. Bake, uncovered, at 350° for 2 hours.
Drain juice from 1 can of the pineapple and add to sugar, butter and salt. Boil 5 minutes. In a baking dish alternate layers of carrot slices with layers of crushed pineapple. Pour boiling syrup over all and cover. Bake at 350° for 1 1/2 hours.
Mix thoroughly all ingredients. Place in loaf pan which has been greased and floured. Bake at 275° for 1 hour and 20 minutes. Recipe may be doubled and 1 loaf frozen.
In a boiler Mix sugar and cocoa. Add milk and butter. Bring to a boil and boil for 1 to 1 1/2 minutes. Add oats and peanut butter and stir until thick. Drop on wax paper by the teaspoonfuls.
Cut tops of peppers off; remove seeds from peppers. Wash and drain. Chop up the tops of the peppers to put with the other ingredients. Mix all the ingredients with 1/2 cup of the tomato sauce. Put this in peppers. Place in pan. Pour rest of the tomato sauce with equal amount of water over peppers. Cook on medium heat for 1 1/2 to 2 hours.
Mix the 2 ingredients (dry) in large mixing bowl. Roll into 1-inch balls. Bake at 450° for 10 minutes or until golden brown.
Take one slice of dried beef and lay flat on surface. Place one of the quarters of the dill pickle in the center. Then, with a knife, cut a small portion of the cream cheese and place this also in the center with the pickle. Roll up. Place in airtight container or serve.
Preheat oven to 350°. Wash and dry grouper; place in an earthenware baking dish with 2 tablespoons melted butter, mushrooms and onions. Add the bay leaf, thyme, salt and pepper. Sprinkle with the bread crumbs and dot with the remaining butter. Pour the wine over all. Bake 20 to 45 minutes, depending on thickness, basting occasionally, until fish flakes.
Drop by teaspoonfuls onto a greased cookie sheet. Bake at 375° for about 10 minutes or until golden brown.
Combine meal, salt and soda and mix well. Stir in shortening and eggs and mix well. Stir in corn and buttermilk. Spoon half mixture in greased 12-inch heavy skillet. Sprinkle cheese and chopped peppers over mixture and cover with remaining half of cornmeal mixture. Bake at 375° for 30 to 40 minutes.
Combine first eight ingredients. Fold in crabmeat. Bake at 400° for 20 minutes. Sprinkle with Old Bay seasoning for color.
Add boiling water to raisins; cook 5 minutes, then cool. Cream shortening and sugar together; add eggs and vanilla and beat until fluffy. Add cooled raisin mixture to creamy mixture. Mix; add flour, spices, soda, baking powder and salt and mix well. Add nuts if desired. Drop on cookie sheet and bake at 350° for 12 to 15 minutes.
In small saucepan, melt butter. Stir in tarragon and lemon peel. Simmer 2 minutes over low heat. Pour over warmed asparagus spears.
Mix all ingredients. Form into a roll. Wrap and chill. Slice. Bake at 375° for 12 to 15 minutes, until lightly browned. Makes 2 dozen cookies.
Melt baking chocolate pieces with 2 cups milk in medium saucepan over medium heat, stirring constantly. Cook and stir just until mixture boils; remove from heat. Combine 1 1/3 cups sugar, the flour, cornstarch and salt in a small bowl. Blend egg yolks with 1 cup of milk and add to dry ingredients. Blend into chocolate mixture in saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Pour into a cooled shell. Beat egg whites and cream of tartar in small mixing bowl until foamy. Gradually add 6 tablespoons sugar; beat until stiff peaks form. Spread meringue onto hot pie filling, carefully sealing meringue to edge of crust. Bake in preheated 350° oven about 15 minutes or until lightly browned. Cool to room temperature.
Melt sugar in butter slowly; bring to boil for 3 minutes. Line cookie sheet with aluminum foil. Line cookie sheet with saltines, side by side. Pour butter mixture over saltines. Bake for 15 minutes at 350°. Pour chocolate chips over crackers. When melted, spread evenly. Cool in refrigerator until chocolate hardens. Cut into pieces.
Saute mushrooms and green pepper in small amount of oil until slightly browned. Set aside. Grill chicken breasts and slice into strips. (May add seasonings of your choice. I like lemon pepper, onion powder, salt-free garlic-herb.) Combine greens, mushrooms, pepper, cheese and bacon. Lay chicken strips on top. Serve with warm poppy seed dressing. Serves 8.
Preheat oven to 350°. Butter a 9 x 13-inch baking dish. Combine soups and milk. Stir in rice and spread in bottom of casserole. Lay chicken pieces on top. Sprinkle with onion soup mix. Cover tightly with foil. Bake at 350° for 1 1/2 hours. Makes 6 servings.
Combine flour, baking powder and salt; set aside. Combine eggs, sugar and butter in a large mixing bowl; beat well. Add flour mixture alternately with eggnog, beginning and ending with flour mixture. Stir in remaining ingredients. Pour batter into a greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cook in pan 10 minutes; remove to wire rack and cool bread completely. Yields 1 loaf.
Sprinkle chops with garlic salt and salt and pepper. Brown both sides. Chop a large onion; peel and chop 1 apple. Put apple and onion in frypan and simmer 5 minutes. Spoon onion and apple mix on each chop. Add 1 can beer. Bake at 350° for 1 1/2 hours or until tender. If liquid is needed, add more beer.
Cook chicken in 2 or more cups of water until tender. Remove bones and cut into small pieces, saving the broth. Mix dressing and melted margarine. In a greased 9 x 13-inch baking dish layer dressing and chicken. Add cream of mushroom soup diluted with 1 soup can of chicken broth. Place another layer of dressing and chicken, adding cream of chicken soup diluted with 1 soup can of chicken broth. Top with a final layer of dressing crumbs. Bake at 350° for 45 minutes.
Cut tops off broccoli and save. Discard stems or chop stems and use with tops. Cut the tops off cauliflower and save. Place the first four items in a bowl and set aside. In another bowl, mix the rest of the items together. Save a little of each cheese for the top. Fold the wet mixture into the broccoli and cauliflower mix. Place into a large baking dish, or two small baking dishes, and sprinkle cheese and paprika on top. Bake in the oven at 350° for 35 minutes or until set.
Combine all ingredients except peanut butter and vanilla in medium saucepan and bring to soft-ball on candy thermometer. Take off heat. Add vanilla and peanut butter and mix well. Let cool some. Beat mixture with a big spoon until fudge starts to thicken and set. Pour into greased platter and let set. Cut into pieces, if desired. Can double recipe for larger platters.
Toast whole wheat bread. Spread salad dressing on toast. Put on light layer of sprouts. Put thin sliced tomatoes on sprouts, enough to cover the whole slice of bread. Put cheese slice on top of tomatoes. Place under broiler until cheese is melted. Makes 2 open face sandwiches.
Sprinkle the gelatin over 1/2 cup water and allow it to soften, about 5 minutes. Pour the consomme into a medium saucepan. Bring the consomme to a boil and add the pepper shells, cut side up. Cover and cook 3 minutes. Remove the shells, turn upside down to drain and then refrigerate. Bring the consomme back to a boil, add the onion and cook 30 seconds. Stir in the gelatin until it dissolves. Pour the mixture into a bowl and refrigerate until partially set. Fold in the tuna, tomatoes, chopped lettuce, lemon zest, lemon juice, salt (optional) and pepper. Spoon into pepper shells, piling the mixture high. Refrigerate at least 4 hours, until set. At serving time, place each pepper on a lettuce leaf; garnish with a dollop of sour cream or yogurt. Yields 4 servings. Serving size is 1/2 filled green pepper.
Combine cake mix, Jell-O pudding mix, eggs, water, oil and almond extract in a large mixer bowl; blend. Beat at medium speed of an electric mixer for 2 minutes. Pour 1/3 of batter into separate bowl. Stir in 1/4-cup chocolate syrup. Spoon batters alternately into greased and floured 10-inch tube pan or round. Zig-zag spatula through batter to marble. Bake at 350° for 50 minutes. Cool 15 minutes before removing from pan.
Lightly saute shallots and mushrooms. Lightly saute rice in butter or chicken fat. Chop celery. Combine ingredients and use as stuffing for chicken or Cornish game hens.
Preheat oven to 350°. Beat cream cheese and sour cream until well blended and smooth. Rinse dried beef and pat dry. Chop or cut into small pieces. Stir beef, chiles, onion and peppers into cream cheese mixture. Pour into baking dish. Sprinkle chives on top. Bake until edges are bubbling. Serve with tortilla chips.
Cook beef or pork until tender. Drain off broth and cut or tear in pieces. Place in skillet with all other ingredients and let simmer until chopped onion is cooked.
Cream butter and sugar. Add eggs, one at a time. Beat well and add pineapple. Stir in bread cubes. Bake, uncovered, in greased casserole dish at 350° for 45 to 60 minutes.
The night before, put rolls into a greased Bundt pan. Sprinkle pudding and sugar over the top. Pour melted margarine over this. Cover with a towel and leave out on counter overnight. The next morning, bake in a 375° oven for 15 minutes.
Combine first 8 ingredients in a blender. In a bowl mix together next four ingredients. Pour dressing over broccoli mix and blend. Before serving, top with sliced hard-cooked eggs.
Mix oleo, flour and pecans and pat into bottom of 13 x 9-inch pan. Bake 25 minutes at 350°. Let this cool real well. Mix cream cheese, 1 cup Cool Whip and confectioners sugar well and spread over the first layer. Sprinkle with coconut. Mix the instant pudding and milk until thickened. Spread over second layer. Spread remainder of Cool Whip over third layer and sprinkle with coconut and more chopped nuts for garnish.
Mix corn meal, milk, eggs, salt, soda, oil and corn. Saute ground beef until done. Pour 1/2 of corn meal mixture into 13 x 9-inch greased pan. Sprinkle ground beef, then jalapenos and onion, then cheese. Pour remaining corn meal mixture over top of cheese. Bake at 350° for 50 minutes. Makes single recipe.
Peel and slice apples. Mix sugar well with apples. Pour mixture in a buttered pan or dish. Mix remaining ingredients and sprinkle over apples. Bake at 350° for 30 minutes, or until done.
Put in freezer 1/2 hour and then roll into a ball, rolling in crushed walnuts and parsley. Keep refrigerated. Excellent. Do not omit horseradish.
Chop and mix. Put in pint jars. Process in hot water for 15 minutes.
Place the marble in the baby food jar. Almost fill the jar with heavy whipping cream, leaving about 1/2 inch at the top. Secure the lid. Have the child shake the jar until the cream clearly separates; an adult may have to help with the shaking at times. (Don't shake too furiously or you might break the marble.) Once the cream has separated, drain off the liquid; the solid left over is your butter. The marble will likely be embedded, simply cut through and remove it (make certain it's still in one piece).
Coat each cracker with melted margarine (both sides). Put on cookie sheet. Sprinkle with frozen sharp Cheddar cheese (not too much), then sprinkle with ground red pepper (not too much). Stick cookie sheet of crackers under broiler just long enough to melt cheese. Take them out and let oven cool down to 150°. Let crackers stay in oven for 10 minutes.
Cook ground chuck over medium heat until done - drain. Combine other ingredients with meat. Heat 3 - 4 hours in crock pot on low setting.
Cook ground beef, taco seasoning mix and water together; simmer for 15 minutes. Place rolls in pie pan (pinch edges together). Sprinkle 1 cup corn chips over bottom of crust. Next, add the meat mixture. Spread sour cream over meat, then the cheese and remaining corn chips. Bake 20 to 25 minutes at 350°. Top with lettuce and tomatoes.
Combine beef, bread crumbs, onion, egg and seasonings (except parsley). Roll into meat balls. Brown in oil in 4-quart Dutch oven. Combine soup and broth in Dutch oven. Bring to a boil. Cover and simmer 30 minutes. Add parsley.
Cream together butter and sugars; add egg. Mix well. Add oil, oats, corn flakes, coconut and nuts, stirring well. Add flour, soda, salt and vanilla. Form into balls and mash with fork. Bake about 12 minutes at 325°.
Place chicken in a bowl or casserole. Cover with lemon juice and marinate in refrigerator for several hours or overnight, turning chicken periodically. Preheat oven to 425° Put margarine and olive oil in a shallow baking pan and melt margarine.
Beat shortening, cocoa, sugar, salt, vanilla and eggs. Add food coloring slowly. Add flour and buttermilk alternately. Combine vinegar and soda; when settled, stir into batter.
Brown ground beef. Cook onion until tender. Drain off excess fat. Add tomato sauce and vegetables to meat mixture and cook for a few minutes. Mix cornbread according to package directions. Place meat and vegetables in casserole dish. Spread cornbread on top and bake at 375° until cornbread is done.
Using food processor, blend carrots with margarine. Combine flour, sugar, baking powder, salt, eggs and vanilla. Add carrots and mix well. Spread mixture in buttered 8 x 8 x 2 inch baking dish. Bake uncovered at 350° for about 45 minutes.
Mix green beans, soup, bacon, cheese and half of onions. Spread in casserole dish. Bake 30 minutes in a 350° oven. Sprinkle onions over casserole and bake 15 minutes longer.
Heat buttermilk and butter in top of double boiler. Mix flour, sugar and beaten eggs (yolks only). Stir hot buttermilk into mixture and return to stove and cook until thickened. Pour into raw crust and bake until crust is done and filling firm. Cover with egg white meringue and brown in oven. This is a delicious cream pie made often by my paternal grandmother who died in August 1941 at the age of 91. She used buttermilk from home churned butter.
Grease or spray a cake pan real good. Pour in sweetened applesauce. Pour in crushed pineapple on top of the applesauce. Sprinkle cake mix over pineapple. Sprinkle coconut over cake mix. Pour melted butter on top. Finish with sprinkling chopped nuts over top. Do not stir.
Add mustard and Worcestershire sauce to softened cream cheese. Add onion, parsley and mayonnaise. Mix until well blended. Mash in shrimp. May need to be thinned a little for right consistency; little more mayonnaise can be added. Serve with potato chips. Serves 8.
Place all items in blender; mix well. Refrigerate to chill. Use on boiled shrimp. Serve on bed of lettuce.
Prick bottom of pie crust. Bake as directed for unfilled pie crust until golden brown. Combine cornstarch, sugar and salt in medium saucepan. Stir well. Stir in water, lemon peel, juice and vodka. Cook over medium heat, stirring until mixture boils. Remove from heat. Whisk eggs in small bowl until combined. Whisk in small amount of hot sauce, then slowly whisk eggs into sauce. Return to heat and cook, stirring until thick. Add butter to mixture and blend well. Pour into baked pie crust. Spread meringue topping over pie to edge of crust. Bake 10 minutes until meringue is golden brown. Remove from oven, cool on rack 15 minutes. Then refrigerate.
Sprinkle steak with salt and pepper. Combine flour and thyme. Dredge steak in the mixture. Pound the mixture in with a meat pounder. Let steak stand for 30 minutes and pound in any remaining flour mixture.
Place the ingredients in electric skillet on low until margarine is melted; add spices to taste, then saute until vegetables are cooked. Lastly add 1 cup shredded Longhorn cheese. Cover, let melt, blend and serve.
Mix pudding according to directions in only 3 cups milk. Put Heath bars in freezer then mutilate with rolling pin. Put in plastic freezer bag, locked, then pound with a rolling pin. Use as much as you want to sprinkle on top.
Combine all ingredients. Cut out on cookie sheet. Bake at 350° for approximately 5 minutes or until brown. Can also roll cookies in a ball and press with a fork on cookie sheet. Makes about 2 dozen.
Slice and cook squash in salted water with instant onion. Drain. Add 4 tablespoons oleo, tomatoes, cheese, salt and pepper; stir to blend. Pour into buttered casserole dish. Melt remaining oleo and pour over casserole and sprinkle with cracker crumbs. Bake at 350° until bubbly, about 30 minutes. Will freeze well.
Melt margarine in a 9-inch square pan or 2-quart casserole. Mix flour, baking powder, milk, sugar and salt. Stir together and pour over margarine. Top with fruit, adding small amount of sugar with fresh fruit. Bake at 350° for about 1 hour.