HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop chocolate coarsely. Arrange half of the ladyfingers in one layer on a rectangular serving dish with sides at least 2 inches high. Lightly soak them with some of the cold coffee. Beat the egg yolks together with the sugar until creamy color. Add the Ricotta and mix gently. In a separate bowl, beat egg whites until stiff. Fold whites into the the egg-cheese mixture. Layer half of this mixture on the ladyfingers. Sprinkle half of the chopped chocolate. Repeat with a second layer of soaked ladyfingers, the remaining cheese mixture and the chopped chocolate. Cover with foil and refrigerate at least 1 hour before serving. Serves 12.
In top of double boiler over hot water, heat chocolate caramel candy salt and water, stirring frequently, until caramels are melted and mixture is smooth. Keeping sauce over hot water, place each apple in hot caramel sauce. Spoon sauce over apple until it is completely coated. Insert wooden skewer in stem end. Remove from sauce and place on waxed paper. Chill until caramel coating is firm.
Cut sausage into 1-inch pieces. Cook until done in frypan. Cut eggplant into 1/2-inch pieces. Add onion, eggplant and garlic to sausage skillet; cook 5 minutes. Stir in paprika; cook 2 minutes more. Add tomatoes, tomato paste, basil and 1 teaspoon salt to eggplant mixture; bring to boil. Reduce heat, partially cover pot and simmer 35 minutes, or until thick. Preheat oven to 350°. Bring 4 quarts water to boil. Add pasta for 10 minutes. Drain; stir into sauce. Spread 1/2 of eggplant-pasta mixture into 2 1/2-quart dish. Top with Ricotta cheese; sprinkle with Mozzarella cheese. Top with eggplant and pasta mixture. Bake for 40 minutes.
Mix all ingredients in saucepan. Cook until it begins to thicken (about 30 minutes). Add cooked beef, pork or chicken and simmer at least 15 minutes.
Mix the 3 ingredients and drop by teaspoonfuls on cookie sheet. Press down with fork. Bake for 10 minutes. Cookies will seem soft when they first come out of the oven, but after they cool they tend to be a little crisp. Do not overcook.
Drain clams, but keep the juice. Combine the cream cheese, onion and clams. Mix well. Add clam juice a little at a time until desired thickness. Serve with corn chips.
Cook noodles according to package directions; drain and set aside. Combine sour cream, soup and dill weed in a large bowl, mixing well. Add onion, olives, 1/2 cup cheese and shrimp; Stir well. Stir in noodles. Spoon mixture into a lightly greased shallow 2 quart casserole. Cover and bake at 350° for 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until the cheese melts. Yield: 6 to 8 servings.
Combine sugar and corn syrup in saucepan and bring to boil. Remove from heat. Stir in peanut butter. Pour over cereal in a bowl and mix well. Spread in greased 9-inch square pan. Let cool. Cut into 2 x 1-inch bars. Makes about 32.
Cover pan on the bottom with a thin layer of meat. Slice potatoes, then carrots and onions. Salt and pepper to taste. Put layer of meat, then put tomato sauce. Bake at 350° until potatoes and carrots are cooked, at least 1 hour.
Put chicken in large pot filled about 3/4 full of water. Cook until tender. Remove chicken and debone. Add remaining ingredients, except tortillas, back into boiling water. Cut flour tortillas in strips and drop in boiling broth (do not use corn tortillas). Cook about 20 minutes or so until done. this makes a large quantity, so it can be halved if you desire.
Peel and mash the bananas. Put the bananas in a big pitcher. Add the buttermilk and ice cubes. Stir well. Pour into tall glasses and serve with long spoons.
Combine all ingredients except parsley and shape into ball. Wrap in plastic wrap, then in foil and refrigerate several hours or overnight.
Beat egg whites and sugar together. Add nuts and stir well. Spread on cookie sheet and bake in preheated oven at 250° for 30 minutes. Turn off oven and leave kisses in for another 30 minutes.
Fondant Base: Combine 2 tablespoons evaporated milk and rum flavoring in mixing bowl; stir in sugar until blended. Knead until smooth and shiny, to make logs.
Combine sugar, cocoa and salt in a heavy saucepan. Add milk and bring to a boil, stirring until sugar is dissolved. Do not stir again. Cook to soft ball stage. Add butter and place pan in cold water. Add vanilla. Beat until creamy. Put into buttered pan.
Fry beef with taco seasoning; cook until liquid is reduced. Place meat in a large pan or casserole dish. Layer refried beans on top of meat. Layer on onion, chilies, olives and tomato. Pour salsa over top, then sour cream and guacamole dip. Top with cheese. Put in oven until cheese melts.
Wash and cut up squash. Boil until tender. Drain, then mash. Add rest of ingredients except 1/2 of butter. Melt remaining butter. Pour mix into baking dish, then spread melted butter over top and sprinkle with bread crumbs. Bake at 375° for 1 hour.
Split bread and dig out center; put on meat, cheese and sauce. Bake at 350° for 10 minutes. Slice with electric knife.
Combine eggs, milk, sugar, flour, lemon juice and margarine. Beat until smooth. Add pineapple and coconut. Pour into pie shell. Bake at 350° for 50 to 55 minutes, or until center of pie is set. Cool and serve.
Boil water and butter. Remove from heat. Stir in flour. Beat in eggs, one at a time, in flour mixture. Spread thin on jelly roll sheet (10 x 15-inch) pan. Bake at 400° for 20 to 30 minutes. Cool 30 minutes.
Cook about 15 minutes. Pour over cake while both are hot. Let cool completely. Then cover cake with 8 ounces of Cool Whip and sprinkle another 6 ounce package of frozen coconut on top. Keep cake refrigerated.
Use enough boiling water just to moisten the cornmeal. Coat a heavy skillet with oil. Shape pones 1/2 inch thick. Place in covered skillet, over medium flame and brown both sides. Very good with beans, greens and sliced onion.
In bowl, beat eggs slightly. Add milk, flour, baking powder, baking soda, applesauce and cinnamon. Mix thoroughly. Add remaining ingredients and mix just until moistened.
Preheat oven to 350°. Season chicken with salt and pepper. Place skin side up in a 9 x 13-inch baking dish. Drain artichokes, reserving liquid. Cut artichokes in half and place on chicken with mushrooms and green onions. Pour reserved marinade and white wine over chicken. Bake until done. Serves 4.
Lightly brown egg noodles in butter. Add uncooked rice, chicken broth and salt if desired. Simmer until cooked (about 20 minutes).
Mix cocoa, sugar, salt and milk in saucepan. Bring to a hard boil stirring constantly. Turn down heat to low and continue to cook until it forms a ball in cold water or 234° on candy thermometer. Remove from heat and add butter and vanilla. Mix well and transfer to platter. Let cool and cut.
Cook squash in water with onion, dill seed and pepper 10 minutes or until tender. Drain and dot with margarine.
Heat oil in deep pan to about 400°. Cut fish into 7 x 2-inch wedges. With mixer, blend flour, water, egg, sugar and salt. Dip fish into batter, coating well. Quickly drop into oil. Fry each fillet until dark golden brown, about 5 minutes. Drain on metal rack or paper towels.
Cream butter or margarine, brown sugar and flour. Add 1/2 cup nuts. Reserve 1 cup of mixture for topping. Pack remainder firmly into ungreased 8 x 8-inch pan and bake at 350° for 10 minutes. Blend 1/4 cup sugar, lemon juice and cream cheese together. Beat together egg, milk and vanilla. Blend together. Pour this over baked base; crumble cup of topping over top. Bake at 350° for 25 minutes. Cool. Cut into squares.
Heat oven to 350°. Mix bread crumbs and butter together. Break cauliflower into flowerets; cook 10 minutes in boiling water. Drain. Stir together soup, cheese, mayo and curry powder. Add cauliflower. Mix well; top with buttered bread crumbs. Bake until tender about 20 minutes.
Mix all ingredients. Cover and refrigerate for at least 8 hours, but no longer than 24 hours.
Spray 6-cup fluted cake pan with nonstick cooking spray. In large mixing bowl, beat sugar and oleo until smooth and fluffy. Beat in sour cream, egg whites, lemon rind and lemon juice until smooth. Sift together flour, baking soda and salt and add to batter. Mix until smooth, about 1 minute.
Cook and drain broccoli. Add 1/2 stick butter and 1/2 pound cheese. Let melt. Put in an 8 x 8-inch buttered dish. Crush crackers. Mix with 1/2 stick butter which has been melted. Sprinkle over broccoli. Bake at 350° for 20 to 30 minutes. Preparation time: 20 minutes.
Chop cranberries coarse. Chop unpeeled apples that have been cored into small pieces. Remove seed and part of peel from oranges and chop them into small pieces. Mix all ingredients together. Freezes well.
Spread cream cheese in bottom of glass dish. Layer chili over cream cheese, then grated cheese over that. Microwave 4 minutes on High or until cheese is completely melted. Serve immediately using scoopers.
Mix flour, soda, cinnamon, baking powder and salt. Combine sour cream, water, coffee and vanilla. Cream butter. Gradually beat in sugar; beat until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Blend in chocolate. Alternately add flour and sour cream mixtures; beat after each addition until smooth. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. Sprinkle with confectioners sugar.
Dissolve the starch in a small amount of cold water, to make paste. Then add the boiling water. Cook the mixture until it becomes clear, stirring constantly. Remove the pan from the stove and add the soap flakes. Stir until the flakes are dissolved. Pour some of the mixture into as many jars as you want colors. Add food coloring to the mixture in each jar to make the colors you want.
Make batter for angel food cake as directed, except at the last, fold in 1/2 cup chopped maraschino cherries, drained on paper towel and 1/2 cup chopped nuts. Bake as directed. Cool. Frost with cherry fluffy-type frosting mix.
Dissolve gelatin in cold water, then add boiling water. Cool slightly. Stir in pineapple, juices and sugar. Chill until mixture sets slightly. Prepare 1 envelope of Dream Whip. Fold into gelatin mixture. Break cake into small pieces into 2 x 10 x 13-inch dish. Pour gelatin over cake, guiding around pieces. Chill overnight.
In a large skillet over medium heat, saute onion and garlic in 1/4 cup chicken broth, about 5 minutes. Add chicken broth and whole tomatoes with juice. Add spaghetti to the tomato mixture. Break up tomatoes with spoon. Add picante sauce and cumin. Simmer covered until spaghetti is cooked and most liquid is absorbed. Add chicken and spoon into casserole dish sprayed with cooking spray. Sprinkle cheese on top. Bake covered at 350° for 15 to 20 minutes.
Combine all ingredients in a Dutch oven. Bring to a boil. Reduce heat and simmer 10 minutes. Strain, discarding fruit and cinnamon sticks. Serve hot.
Melt butter in a saucepan; blend in flour, salt and sugar. Stir until smooth. (Do not brown.) Add milk; cook until thick. Stir in corn and eggs. Pour into buttered 1 1/2-quart casserole dish. Set dish in a pan containing about 1 inch water. Bake at 350° until set, about 45 minutes.
Cream sugar and butter. Add cocoa. Add flour and eggs alternately. Add salt and vanilla. Stir in pecans. Bake at 300° for 1 hour. Bake in tube pan. Do not overcook.
Slice squash in 1/2-inch pieces. Boil for 3 minutes or until tender. Drain; add onion, eggs and seasonings. Mix until well blended. Pour into 1-quart buttered casserole dish. Mix butter and crumbs; sprinkle over squash. Bake at 350 degrees for 35 to 40 minutes until browned. Makes 6 servings.
Combine sugar, vinegar and oil. Stir until dissolved. Add rest of ingredients. Refrigerate 24 hours. This can be added to hot dogs or bratwurst on buns.
Cook oleo and sugar over low heat until bubbly. Remove from heat and cool. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla, then the sifted dry ingredients, coconut and nuts; mix thoroughly. Spread on greased 9 x 13-inch baking sheet; bake in moderate oven for about 25 minutes. While warm, cut into squares. Do not overbake.
Mix dressing and seasonings. Place fish on greased grill over medium coals or rack of broiler pan 2 to 4 inches from heat. Brush with 1/2 of the dressing mixture. Grill or broil 5 to 8 minutes. Turn, brush with remaining dressing mixture. Continue grilling or broiling 5 to 8 minutes or until fish flakes easily with fork. Makes 4 servings.
Mix pudding as directed on package. Add pineapple and marshmallows. Add half of nuts and half of Cool Whip. Mix well. Spread rest of Cool Whip on top and sprinkle with nuts.
Brown meat in skillet. Cook noodles in separate pan; drain. Add cheese, milk, soup, noodles and corn. Salt and pepper to taste. Simmer until ingredients are well blended and heated thoroughly. Serves 6.
Slice off top fourth of 1 loaf bread and hollow out bottom leaving 1 inch shell. Cut bread loaf into 1 inch cubes. Place bread and shell on baking sheet and bake for 350° for 12 minutes. Beat cream cheese at medium speed until smooth add sour cream beating until creamy. Stir in cheddar cheese and next 4 ingredients. Spoon into shell, wrap with foil and place on baking sheet. Bake 305° for 30 minutes. unwrap and place on serving platter. Sprinkle with paprika and serve with toasted bread cubes.
Cut off tough parts of stalk and leaves. If stalks are large, cut in strips. Cook in boiling, salted water until tender. Serve with melted butter or cheese.
Combine sugar, margarine and milk; bring to boil. Stir constantly. Boil 5 minutes over medium heat. Stir. Remove from heat. Stir in chocolate pieces until melted. Add Creme, nuts and vanilla. Beat until well blended. Pour on buttered pan.
Mix sugar, juice, lemon jello and eggs. Cook to boiling point. Let cool. Whip cream and add to other ingredients. Pour into 2 graham crusts and chill. Mix strawberry (or cherry) jello according to package directions. Let set partly, then cover top of pies. Chill until firm. Makes 2 large pies.
Mix in pot and boil until thickened. Cool. Put berries in baking pan and drop dough by spoon over berries. Bake for 20 minutes at 400°.
Mix well and put in 9 x 13-inch pan. Combine 4 cups coconut and 1 can condensed milk. Put on top of mixture and bake 20 minutes at 350°. Cover with pink frosting while still warm. Put frosting in strips on top of squares.
Cook 8 medium sweet potatoes in 2 cups water. Pour off water. Let cool and peel. Add to potatoes 1 1/2 cups sugar, 3 whole eggs and dash of salt, cinnamon, ginger and nutmeg. Stir thoroughly. Add vanilla flavoring. Add enough hot water until consistency is smooth. Pour into 2 (9-inch) uncooked pie shells; bake at 350° until golden brown. Recipe is over 100 years old.
In heavy saucepan melt chocolate chips and unsweetened chocolate with cream over low heat, stirring frequently. Stir 1/4 cup chocolate mixture into the egg yolks. Then quickly stir yolk mixture back into saucepan. Cook and stir for two minutes. Remove from heat and stir in Kahlua or coffee. Cool to room temperature. Stir in Heath bits. Carefully fold in whipped topping. Spoon into small dessert cups. Cover with plastic wrap and chill. Just before serving, garnish with additional Heath bits.
Wash rice. Let it come to a boil. Drain and cool. Saute onion in bacon fat. Add to meat, rice, egg, salt and pepper. Cut cabbage core head out. Boil until leaves are tender. Take leaves. Cut the rib from cabbage leaf and fill with meat. The bottom of the cabbage which you can't use to make a cabbage roll, cut up and mix with sauerkraut. If you do not like sauerkraut, omit. Put some cabbage on the bottom and cabbage rolls on top. Finish with cabbage and kraut. Pour tomato soup and water to fill the rolls. Salt and pepper. Cook slowly 1 1/4 hours.
Place ground beef in large bowl. Add all seasonings. Add remaining ingredients, except oil, flour, water and milk and mix well. Take small portions of the mixture and form meatballs. Shape to size preferred.
Bake cake mix according to directions.	Cool. Cut cake lengthwise	with a piece	of thread or	dental floss. Mix pudding with milk and spread 1/2 of pudding on bottom layer of cake. Add	3 candy bars (broken in small pieces).	Add 1/2 of Cool Whip.	Add top layer of cake, rest of pudding and candy bars and top with Cool Whip. Must cover and keep cool.
Preheat oven to 325°. Mix chopped chicken breasts, soup and sour cream. Add salt as desired. Add cracker crumbs to melted oleo and poppy seeds and mix. Top chicken mixture with cracker crumbs. Bake at 325° for 20 minutes.
Mix all ingredients together and put on rye bread for a party sandwich or use as a dip.
Cut two 18-inch square pieces of foil. Place half of the sweet potatoes on each. In a bowl, stir together the apple butter, brown sugar, water and cinnamon. Spoon over potatoes. Dot with butter. Fold in sides of foil and seal well. Bake at 350° for 15 minutes. Or can heat in barbecue.
In a medium bowl, stir together sweetened condensed milk and ReaLime. Fold in whipped cream; pour into crust. Chill 3 hours, or until set. Garnish as desired. Refrigerate leftovers.
Mix together flour, butter, salt and nuts. Spread into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool completely.
Pour the flour into a large mixing bowl. Beat the eggs together with the remaining ingredients. Make a well in the center of the flour and pour in the liquid mixture. Work the mixture together to form a smooth, stiff dough. Knead it until smooth, with lightly floured hands, in a bowl or a lightly floured surface. The dough must be smooth and not one bit sticky, but don't overdo it on the flour or the dough will crumble. Wrap the dough in a plastic food bag and leave at room temperature for about 30 minutes.
Combine eggs, sugar, flour and salt. Add rhubarb and mix well. Arrange in pie shell. Dot with butter. Top with pastry strips to form a star design. Bake in very hot oven (450°) for 15 minutes. Reduce heat to 350° and bake 30 minutes longer.
Arrange a sheet of foil on a shallow pan. Using 1/2 of the oleo, cut in pieces on foil. Place half the onion soup over this. Place steak on top of this. Then the rest of oleo and soup over steak. Lastly, cover mushrooms over all. Fold foil around meat to seal. Bake about 2 1/2 hours at 350°.
Put sausage in bottom of 9 X 13 dish. Cover with bread cubes then adding cheese. Mix together eggs and milk and pour over cheese, bread and sausage. Can be frozen at this point. Bake at 350 for 35 minutes. If frozen put into 350 oven for 1 hour. Great for large family gatherings.
Combine sugar, cornstarch and 1 pint strawberries in saucepan. Cook on low heat and stir until sauce is thick and smooth. Remove from heat; add lemon juice and food coloring. Cool. Sprinkle confectioners sugar over bottom of pie crust. Fill with remaining box of berries. Spoon cooked, cooled sauce over berries. Chill about 4 hours. Serve with whipped cream.
Cook in peanut oil in a wok the onions, garlic and green pepper for a few minutes until it begins to brown. Then add the sliced zucchini and corn pieces and sprinkle with vegetable seasoning salt. As this is cooking, slice the tomatoes and add them. Then add about a cup or so of water and steam on low heat, covered, in the wok for about 30 minutes. The corn and zucchini absorb the delicious taste of the onions, garlic and green peppers. Must use all fresh vegetables for this dish.
Eject yolk from boiled eggs (after cutting yolks in 1/2). Mix yolks with mayonnaise and relish. Mix sugar with mustard and vinegar. Pour into previous mixture. Put egg yolk mixture back into half egg whites. Sprinkle with paprika.
Mix butter, sugar and vanilla until fluffy. Stir in flour and salt at once. Mix in nuts. Form into 1-inch balls. Place on ungreased cookie sheet. Bake until set, but not brown at 400° for 10 to 12 minutes. While still warm, roll in powdered sugar. When cold, roll again in sugar.
Mix buttermilk, oil, soda, eggs and sugar. Mix well. Add remaining ingredients. Bake at 375° in muffin pan in bake cups. Bake about 12 to 15 minutes. Place the mixture in an airtight container; use as needed. Keep in refrigerator until you use it.
Combine eggs, bread crumbs, tomato sauce, parsley, oregano, salt, pepper and garlic in ground beef, mixing well. On waxed paper or foil, pat meat out to a 12 x 10-inch rectangle. Arrange ham slices, leaving a small margin around edge. Roll up the ground meat; seal the edges. Bake in oven at 350° for 1 hour and 15 minutes or until done.
Brown hamburger, drain. Brown sausage, drain. Add rest of ingredients while meat is hot. Put small amount on bread and freeze 1/2 hour. Bake at 350° for 10 minutes.
Mix flour and salt well, then cut in Crisco until real crumbly. Add water, all at once. Stir with a fork until just mixed (not as much as biscuit dough). Divide in half for a two crust pie. Will roll out easier if you chill the two rolls (wrapped in wax paper). Take out 1 roll at a time. Use little flour on board. Flour one side, then turn over before rolling. Lift rolling pin (don't roll back and forth). Turn crust around so you roll all edges. Some flours have to have more water, almost a drop at a time.
Mix all except dressing and chips; later add dressing and chips when ready to eat. I sometimes add browned ground beef.
Cook, drain and squeeze dry the spinach. Mix all ingredients together with the spinach. Form into bite size balls. Freeze on cookie sheets. When almost frozen can be stored in plastic bags in freezer. Cook from freezer, 15 to 20 minutes at 350°.
Spray 9X13 inch pan with cooking spray. Spread one can crescent rolls in bottom of pan. Mix together cream cheese, sugar and vanilla; spread on top of crescent rolls. Pour melted butter over top. Cover with remaining can of crescent rolls. Sprinkle with topping (below). Bake at 350 for 30 to 35 minutes.
Heat oven to 400°. Line a 13 x 9-inch pan with foil. Grease foil with butter. Arrange crackers in prepared pan so that entire bottom is covered. In medium saucepan, combine brown sugar and butter. Bring to a boil. Remove from heat. Pour over crackers. Bake at 400° for 5 minutes. Remove from oven. Immediately sprinkle with chocolate chips. When chips are soft, spread over top. Sprinkle with nuts. Chill about 30 minutes until chocolate is set. Cut into bars or small pieces. Store in refrigerator.
Clean chicken; take neck and parts and 1 onion to make broth. While preparing rest, salt and pepper to taste. Take chunked potatoes, apples and onions and layer in roasting pan. Take spices and mix. Coat whole chicken. Place orange peel inside chicken.
Combine sugar, cornstarch and salt. Beat eggs until frothy. Combine sugar mixture, beaten eggs and remainder of ingredients. Beat until creamy. Pour into freezer and finish filling freezer with milk. Freeze according to freezer manufacturer's directions. Yields approximately 1 gallon.
Crush crackers into fine crumbs, then using whole stick butter, saute crumbs until brown. Cook broccoli according to package directions. Drain. In 9 x 9-inch casserole dish, layer half the broccoli, then layer of cheese, then layer half the crumbs. Repeat the order again. Bake at 350° for about 30 to 45 minutes.
Cream the softened margarine, brown sugar and egg by hand. Add flour, baking powder, vanilla, nuts and butterscotch morsels. Mix thoroughly. Spread in greased 9 x 9-inch pan. Bake at 375° for 25 minutes or until golden brown.
Grind all vegetables; put in pan and sprinkle salt over vegetables. Let this stand overnight. Next day, rinse well and drain.
This makes 40 small cups. Make recipe 3 times to serve between 100 and 110.
Prepare cake mix as directed on box. Pour cake into a large sheet cake pan; bake at 350° until toothpick inserted comes out clean. While cake is baking, melt marshmallows mixed with evaporated milk and sugar; add coconut. When cake is done, punch holes in hot cake with wooden spoon handle; pour coconut mixture over cake.