HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the chocolate over hot, not boiling, water. Then spread 2 tablespoons of the chocolate over bottom of cooled Cinnamon Meringue Shell. To remaining chocolate, add egg yolks and water; blend very thoroughly. Chill until mixture is thick.
Melt margarine in pan. Sprinkle over with rice. Lay chicken over uncooked rice. Mix in soup pot both soups and water. Pour over chicken and bake 1 hour or until chicken is done at 350°.
Place chicken in baking dish and pour sauce over chicken; cover with foil. Bake at 350° for about 1 hour or until done. Serve over rice.
In large frypan, cook onion, garlic, eggplant and mushrooms in olive oil over medium heat for 15 minutes. Stir frequently. Stir in tomatoes, tomato sauce, wine, carrot, parsley, oregano, basil, salt and pepper. Bring to boil, stirring. Reduce heat. Simmer, covered, for 30 minutes. Reduce heat. Boil to reduce sauce until it measures 5 cups; set aside.
Heat oven to 350°. Wash potatoes, peel and slice thinly (about 4 cups). In greased 2-quart casserole, arrange potatoes in four layers. Sprinkle each of the first 3 layers with 1 tablespoon onion, 1 tablespoon flour, 1/4 teaspoon salt and dash of pepper. Dot with butter. Sprinkle top with onion, salt and pepper. Dot with butter. Heat milk just to scalding and pour over potatoes. Cover and bake 30 minutes, uncovered. Bake until tender.
Cream the margarine, molasses and sugar. Beat eggs well; add to creamed mixture. Sift the flour, soda, salt and spices. Add to mixture. Works up in a nice dough. Roll dough in long rolls about 1 1/2 inches around. Roll in wax paper and freeze. Slice in thin slices and bake whenever you want at 350° until light brown.
Soak bread in water. Mix with all other ingredients. Bake at 350° until set, about 30 to 40 minutes.
Mix all ingredients. Press into 9 x 13-inch pan. Melt chocolate and spread over peanut butter mixture. Let cool and cut into squares.
Prepare gelatin. When partly congealed, add pineapple, cheese, nuts and mayonnaise. Mix well. Pour into molds. Chill to firm. Top with whipped cream.
Bake one hour at 350° in Bundt pan. Cool in pan until very cool.
Mix Jell-O with boiling water; let cool. Mix sugar, cream cheese and vanilla. Add to the Jell-O mixture. Whip the Pet milk, that has been chilled overnight in the refrigerator. Fold into cream cheese mixture. Pour 1-inch of cream cheese mixture into each of 2-inch tins lined with graham cracker crust. Slice bananas over top. Add another inch of cream mixture, then another layer of bananas, then another layer of cream mixture. Top with whipped cream.
In a large bowl, combine all ingredients. Mix gently, but well. Place in slow cooker; put on slow heat overnight.
Mix all ingredients and knead out into biscuits on floured board. Place in greased pan. Spray with Pam. Bake in 450° oven until done.
Mix all ingredients and pour into a greased and floured pan. Bake at 350° for 1 hour.
Long grain Louisiana rice, Gulf shrimp and Creole cooking make this subtly flavored New Orleans specialty.
Mix dressing, mustard, celery seed, salt and pepper in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Serves 6.
Mix ingredients together. May add dates, nuts, raisins or coconut to taste. Bake at 350° for 30 minutes.
Grease and flour muffin tins. Sift flour, sugar, baking powder and salt together. Add egg, sour cream and maple extract. Stir just until blended. Stir in nuts. Fill muffin tins 2/3 full. Let set 15 minutes. Bake at 350° for 15 minutes. Makes 1 dozen.
Mix this together and put into bottom of a 13 x 9 x 9 1/2-inch pan.
Beat all ingredients, except peanuts, together until smooth and well blended. Chill. When firm enough to handle, shape into a ball. Roll in peanuts to coat. Chill 1/2 hour before serving with crackers.
Cut up all fruit. Mix butter and sugar well. Add eggs and mix. Add flour and cinnamon; mix well. Add fruit and nuts; mix well. Pour into a thick pan. Cook 1 1/2 hours at 350°, stirring every 15 minutes.
Dice potatoes and cheese. Crumble bacon; add mayonnaise. Mix. Bake for 1/2 hour at 350°.
For cookies, beat first 3 ingredients until fluffy. Beat in eggs. Mix in combined remaining 4 ingredients. Cover; chill 4 hours or overnight. Heat oven to 375°. Roll 1/4 of dough at a time 1/8-inch thick on floured surface. Cut as desired using cookie cutters or glass. Place on ungreased cookie sheet. (For ornament hole, cut hole in cookie with drinking straw before baking. Repeat immediately after baking if hole closes.) Bake 7 to 9 minutes or until edges are light golden brown. Remove to wire rack; cool completely.
Mix into small pebbles. Put into a gallon glass jar until needed. 1 cup of mixture will make 1 (8-inch) shell.
Place 2 cups graham cracker crumbs in 9 x 13 pan. Mix powdered sugar, eggs and margarine with electric mixer 15 minutes and pour over cracker crumbs. Pour drained pineapple over egg mixture. Slice bananas on top of pineapple. Cover with Cool Whip. Top with maraschino cherries and pecan halves.
Use one box of yellow cake mix and remove one cup in separate bowl for the topping. Combine the rest of the dry mix with margarine and egg. Press into the bottom of a 9 x 13-inch pan.
Cream butter and sugar. Add egg, milk, vanilla and almond extract; beat well. Sift flour and baking powder. Gradually add to creamed mixture. Force through cookie press onto ungreased cookie sheet. Bake at 400° for 7 to 8 minutes; cool. (If desired, sprinkle with sugar crystals.) Makes approximately 72 cookies.
Heat oven to 375°. Combine peanut butter, Crisco, brown sugar, milk and vanilla; beat at medium speed until well blended. Add egg; beat until blended. Combine flour, salt and soda. Drop by heaping teaspoonfuls, 2 inches apart, onto sprayed cookie sheet. Cook for 2 minutes.
Layer lettuce	(torn or shredded), onion, bell pepper, ham and sweet peas. Spread salad dressing on top. Sprinkle cheese.
Mix sugar and flour; add water and mix eggs in well. Add rhubarb last and let stand until pie crust is ready. Turn into a 10-inch pie shell and arrange lattice strips on top. Bake at 400° until brown, 30 to 35 minutes.
Combine all ingredients except crackers in buttered casserole dish and cook at 300° about 30 minutes (until good and bubbly). Top with buttered Ritz crackers (crushed) and cook about 5 more minutes. This can be mixed in advance and refrigerated. Remove from refrigerator and let sit at room temperature for about 30 minutes before baking.
Boil water with sugar; let stand until cold. Combine all and put in freezer. Stir several times until frozen. Fill glass 1/2 full and add soda. Use with 7-Up, ginger ale or club soda.
Combine carrots, crumbs, milk, cheese, butter, onion and seasonings. Beat eggs until lightly puffy. Fold into carrot mixture. Pour into well-greased 1 1/2 quart ring mold. Bake at 350° for 40 to 45 minutes. Turn out on a warm platter and fill center with cooked peas. Garnish outside of ring with parsley. Makes 8 to 12 servings.
Layer ingredients. Pour tomato soup on top. Add water to fill half of dish. Adjust ingredients to fit your need. Bake at 350° for approximately 3 hours.
Add potatoes to 2 tablespoons fat. Stir-fry until light brown. Beat 6 eggs and pour over potatoes. Stir until cooked. Sprinkle with bacon pieces and 1/2 cup shredded Cheddar cheese.
Microwave the first 4 ingredients on High for 7 to 8 minutes. Add butter and vanilla; microwave on High for 2 minutes. Remove and add soda. Stir and pour on a greased cookie sheet. Break into pieces when cool.
Sift 3/4 cup flour and 1/4 teaspoon salt in a bowl; add milk, oil and egg; beat until smooth to make a batter. Heat oil 1/2 inch deep in a heavy skillet or use a deep fryer. Cut onions into 1/4 inch thick slices and separate into rings. Put 1/2 cup flour and 1/2 teaspoon salt in a bag and drop in onion rings and shake to coat.
Boil the jello and pineapple until jello is dissolved. Cool completely. Add buttermilk and Cool Whip. Beat with mixer until completely mixed. Refrigerate.
Mix together sugar, flour, spices, soda and shortening. Blend in the boiling water. Beat eggs; pour in molasses and eggs. Beat well. Bake in a moderate oven at 350° for 40 to 45 minutes. Let cool in pan before taking out of pan.
Drain picante sauce, reserving liquid. Set vegetable mixture aside. Measure reserved liquid, adding water if necessary, to measure 1/2 cup. Combine reserved liquid and corn in saucepan. Cook, uncovered, over medium heat, stirring occasionally, about 5 minutes or until corn is tender. Add vegetable mixture; bring to a boil. Reduce heat; simmer for 1 minute. Spoon into a serving bowl; sprinkle with cheese, covering until cheese melts. Yields 2 1/2 cups.
Sprinkle chops lightly with flour. Cook in skillet with small amount of oil until brown; set aside to keep warm. Brown onion in skillet; add tomatoes, seasonings and green pepper. Return chops to sauce; cook slowly until thickened. Place rice on platter; cover with chops. Pour sauce over all. Yield: 6 servings.
Place oranges, grapefruit and kiwi in bowl. Toss with honey, nutmeg and cinnamon. Let stand 15 minutes. Combine greens, onions and oil in a salad bowl. Season to taste with salt and pepper.
Partially cook the sweet potatoes in boiling water. Cool and skin. Cut potatoes in halves, lengthwise. Grease a large baking dish with 1 tablespoon of margarine and place the potatoes in the dish.
Combine cabbage, peppers, onions and sugar and mix well. Mix oil, vinegar, salt and pour over cabbage mixture and stir until very well mixed. Store in refrigerator in airtight container. Let stand at least 2 to 3 days. Flavor improves the longer it stands. Keeps well refrigerated.
Save out 2/3 of the crumbs. Put rest in a large pan. Cream together the powdered sugar and butter. Add the egg yolks. Beat the egg whites stiff and fold in. Add the vanilla. Run the cooked apricots through a sieve. Put egg filling on top of crumbs. Put apricots on top of egg filling. Place the whipped cream on top of the apricots. Refrigerate overnight before eating.
Line spring-form pan (sides first) with ladyfingers. Combine sugar, water and chocolate bits. Melt. Let cool. Beat egg yolks and add to chocolate bits mixture. Add salt and vanilla. Beat whipped cream (put in fridge while doing whites). Beat whites.
Fry onions in butter only until golden and transparent. Stir in flour and let it cook for 2 minutes. Add salt and freshly ground pepper and pour in broth, stirring well. Simmer gently for 15 minutes. Fry slices of French bread in butter (usually one or two per person), place them in an ovenproof soup tureen or individual soup bowls and pour onions and broth over. Sprinkle with thick layer of cheese. Place in 350° oven until cheese has melted and serve immediately.
Sift flour with salt, baking powder and spices; set aside. Cream butter with sugar, adding eggs one at a time. Beat thoroughly. Now, add flour mixture, alternating with water, beginning and ending with dry ingredients. Stir in honey, raisins and nuts. Turn batter into buttered and floured 10-inch tube pan or Bundt pan. Bake at 350° for 1 hour and 10 minutes or until cake tests done. Cool in pan for 10 minutes; turn out on a rack to cool completely.
Place drained green beans in casserole dish. Cover with mushroom soup. Mix into beans. Blend butter into corn flakes lightly. Sprinkle over beans. Cover. Bake 45 minutes at 350°.
Mix crumbs; take out crumbs for top. Add 2 eggs and 1 cup buttermilk. Mix; add 1 teaspoon vanilla. Makes 2 large or 3 smaller cakes. Do not mix until smooth. Batter will have small lumps. Don't forget to grease and flour your pans. Bake at 350° for 30 minutes.
Fry bacon. Remove and set aside. Saute apples until tender in bacon drippings. Sprinkle apples with sugar and cinnamon. Mix and crumble bacon on top. Serve hot!
Make soup as directed on can and add cheese and green chiles. Heat until cheese is melted. Fill tortilla with chili and fold and top with cheese sauce. You may also want to top with shredded lettuce, sour cream and hot sauce. Tortilla chips on the side.
Pastry: In large bowl beat together cream cheese and butter with electric mixer until smooth. Gradually beat in flour and salt. Knead dough lightly by hand. Cover dough with plastic wrap and refrigerate 3 hours.
Preheat oven and baking sheet to 400°. In a medium bowl, combine apples, sugar and flour; set aside. In a double boiler, melt caramels with milk, stirring frequently. Add apple mixture. Spoon mixture into pie crust and top with nuts. Bake on preheated baking sheet for 25 minutes. Allow to cool 1 hour. Serve warm or cold. Garnish with whipped topping.
Fry hamburger, adding seasoning of your choice. Drain. Put into electric fryer. Put can of tomatoes and can of green beans with hamburger. While that is cooking on medium heat, cook rice on stove. Add 1 package taco mixture and water (according to directions on taco mixture) to hamburger. When rice is done, put in with hamburger mixture. Cook 1/2 hour. Add 1 package Cheddar cheese to top. Cover until melted.
Pare apples and slice thin. Combine sugar, flour and spices; mix with apples. Line the pie plate with pastry. Fill with the apple mixture; dot with 2 tablespoons butter. Cover with top crust; sprinkle with sugar for better browning. Bake at 400° for 50 minutes.
Mix as a cake. Bake for 1 hour at 325° in a long sheet pan (10 x 15-inch). Cut into strips. Remove from pan when cool and bake at 200° until light brown, for about 1 hour. These are great with coffee in the morning!
Wash and cut apples crosswise into rings, leaving skin and core. Boil sugar and water until syrup spins a thread; add coloring, then fruit. Cook for 10 minutes. Skim out rings separately and serve cold. Yield: 12 rings.
Mix margarine and cheese. Blend well. Add flour and Rice Krispies. Form into small balls. Sprinkle with paprika if desired. Bake at 350° for 15 minutes. Can be frozen.
Cut together flour, sugar, salt and Crisco until crumbly. Add vinegar, beaten egg and cold water and blend well, using a fork. Dough will be moist. Pat by small balls into lightly greased pie pans. This dough can be rolled out too by using less water. This is a never fail pie dough. Makes 4 or 5 single crust pies.
Cream together the butter, sugar, egg yolk and flour. Roll dough into 1-inch balls. Dip in egg white, then roll in nuts. Place on cookie sheet and press down center with thumb. Bake 5 minutes in 350° oven. Remove and press down gently again. Bake 15 more minutes. Cool. Fill with jelly.
Lightly grease 10-inch pie plate. Sprinkle bacon, cheese and onion in pie plate. Beat the other ingredients until smooth. Pour into pie plate. Bake at 400° for 30 minutes or until golden brown. Let stand 5 minutes. Makes 4 servings.
Heat oven to 325°. Mix margarine and seasoning. Pour over combined remaining ingredients except cheese balls. Toss to coat. Place in 15 x 10 x 1-inch baking pan. Bake 20 to 25 minutes, stirring occasionally. Stir in cheese balls. Makes 12 cups.
Combine first 5 ingredients in a mixing bowl. Beat at medium speed with an electric mixer until smooth; set aside. Combine brown sugar, cinnamon and pecans; set aside. Pour half of batter into a greased and floured 13 x 9 x 2-inch baking pan. Sprinkle half of sugar mixture over batter. Repeat procedure. Gently swirl batter with a knife. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Remove from oven. Drizzle glaze over cake and cool. Cut into squares. Yields 15 to 18 servings.
Mix sugar, soy sauce, pineapple juice, garlic powder and ground ginger. Soak water chestnuts and pineapple in mixture for 10 minutes. Cut bacon slices in thirds. Roll water chestnuts and pineapple in bacon slice. Secure with toothpick. Pour soy sauce mixture over rolls. Marinate for 1 hour (up to 24 hours okay). Bake at 450° until bacon is crisp, about 20 minutes. Makes 50.
Combine sugar, vinegar, salt and water and bring to a boil. Fill container of beets with this liquid. They will keep indefinitely.
Preheat oven to 400°. Grease a shallow 2-quart baking dish.
Simmer tomatoes, stock, celery, onion and parsley for 30 minutes. Puree and strain. Mix together cornstarch and butter. Stir into soup to thicken over medium heat. Add brown sugar. (You can freeze the mixture at this point for a good soup base.) Otherwise, stir salt and pepper into very hot soup; add cream and mix. Add some soup to egg yolk, mix and put into soup. Serve.
Cut franks in thirds. Wrap with 1/2 slice bacon and poke with toothpick. Place on foil lined cookie sheet.
In a small saucepan, heat red pepper and oils over medium heat for two minutes. Remove from heat. Add honey, soy sauce and salt. Combine with spaghetti. Cover and refrigerate at least 4 hours or overnight.
Trim mushroom stems. Wipe mushrooms with a cloth dipped in cold acidulated water (1 1/2 teaspoons lemon juice or distilled white vinegar to 2 cups water). Place mushrooms in a heatproof bowl.
Preheat oven to 350°. Grease generously and flour 10-inch Bundt pan. Combine marmalade, coconut and melted butter in small bowl. Pour into pan. Prepare cake following package directions. Pour batter over marmalade mixture. Bake at 350° for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate. Cool completely.
Brown ground beef and drain well. Add taco seasoning, tomato sauce and refried beans. Mix well. Pour into 9 x 13 baking dish. Spread sour cream on top and sprinkle with shredded cheese. Bake in a 400° oven until cheese melts and bubbles (15 to 20 minutes). Let stand 5 to 10 minutes before serving. Serve with tortilla chips for dipping.
Stir flour, pepper and 1/4 teaspoon salt into melted oleo in saucepan. Mix until smooth. Gradually add evaporated milk. Stirring constantly over medium heat, cook and stir until sauce is thickened. Then add cheese and stir until cheese melts. Place Minute rice, parsley, oregano, water and the remaining salt. Stir to moisten all rice. Place 2/3 of tomatoes. Top with onion and tuna fish. Spread on cheese sauce. Garnish with remaining tomato. Sprinkle with paprika. Bake at 375° for 15 to 20 minutes.
Soak apples in water overnight. Chop apples. Add molasses. Simmer gently 30 minutes. Set aside.
Bring pineapple and sugar to full boil and add jello, stir until dissolved.	 Add softened	cream cheese,	add ice water, celery and nuts. Chill until partly congealed then fold in Cool Whip. Pour into bowl and refrigerate.
Brown chicken breasts in skillet or Dutch oven with 2 tablespoons butter. Add rice, consomme and mushroom soup. Simmer for 1 hour on low heat.
Clean chicken. Dredge in flour. Melt butter in pan. Brown chicken and remove to plate. Add more butter to pan. Add white wine and capers. Bring to boil and simmer. Put chicken back in pan to heat. Can be served over linguini. Enjoy!
Combine cream cheese and margarine. Beat on medium speed until smooth. Add milk. Beat until smooth. Stir in turkey and pepper. Unroll dough and separate into 4 rectangles; press perforations to seal. Spoon 1/2 cup turkey mixture in center of each dough rectangle. Moisten edges of each rectangle with water. Bring the 4 corners to the center over filling, pinching edges to seal. Place on an ungreased baking sheet. Bake at 350° for 20 to 25 minutes or until golden. Yields 4 servings.
On a cookie sheet lay sliced muffins, cut side up. Spoon sauce onto each muffin. Sprinkle with cheese and toppings. Bake at 350° to 400° until cheese melts. Yield: 12 mini pizzas.
Blend peanut butter, cream cheese, heavy cream and 4x sugar together. Fold in Cool Whip. Pour into baked graham crust and chill. Top with Cool Whip!
Mix butter and sugar. Add syrup, well beaten eggs, vanilla and a pinch of salt to mixture. Place nuts in pie shell and pour liquid into shell. Bake at 350° for 30 to 40 minutes. Serve with whipped cream or plain.
Cream together softened cream cheese and sugar until well blended and fluffy. Add eggs, vanilla and lemon juice. Mix until well blended. Place a vanilla wafer in bottom of paper liner and fill cupcake tin 3/4 full. Bake at 350° for 18 minutes. Yields 16 cupcakes. When cooled, put cherry pie filling on top.
Layer chicken in 13 x 9-inch pan. Mix soup, sour cream and milk, then pour over chicken. Crumble crackers. Melt butter and pour over crackers. Cook at 350° for 30 to 40 minutes, until brown.
Blend together salt and flour. Roll in boneless breasts. Put oil in skillet. Add breasts, brown and remove. Add chicken broth, tomato sauce, oregano and garlic salt. Return chicken to heat. Pour in mushrooms and simmer until tender.
Boil cold water, sugar and Karo syrup to 250° and then add peanuts. Stir until golden brown (3 to 5 minutes or to 290°). Now remove from heat and immediately add remaining ingredients, stirring in each individually. The soda will cause the mixture to foam (takes about 30 seconds). Then pour onto a greased baking sheet, spreading it around evenly. Cool. Break up and enjoy.
Stir together oil, dressing mix and dill weed. Pour over crackers and stir to coat. Let set several hours. Stir again and enjoy!
Heat milk. Beat egg yolks with sugar until lemon colored. Add hot milk and stir constantly. Add bourbon. Beat egg whites until stiff. Add to hot mixture. Stir to mix in egg whites. Serve hot or chilled.
Slice cucumbers, onions and garlic. Add salt. Cover with cracked ice and let stand for 3 hours. Drain. Combine all other ingredients and add cucumbers and onions. Mix and bring to a boil. Put in jars and seal.
Sift the flour and soda. Add milk, egg and vanilla. Cream the shortening, peanut butter and sugars; combine all ingredients. Scoop out by teaspoonfuls; roll into balls and roll in sugar. Bake at 375° for 8 minutes. Remove from oven and place Brach's chocolate star on each cookie, pressing firmly. Bake for 3 more minutes. Mmm! Mmm! Good!
Beat egg. Stir in remaining ingredients. Pour into muffin cups. Bake until golden brown, 12 to 15 minutes at 400°.
Mix refried beans and taco seasoning. Mix sour cream and mayonnaise. Mash avocados. Chop tomatoes and onions. Slice olives and shred cheese. Layer the ingredients in the order given; chill. Serve with nacho and corn chips.
Make 1 row sauce, 1 row lasagna, 1 row sauce and 1 row cheese. Cook for 1/2 hour. Enjoy.
Cook onion and green pepper in butter about 5 minutes. Stir in flour. Add milk gradually, stir and cook until thickened. Season to taste. Add potatoes and pimiento. Pour into baking dish. Top with cheese. Bake at 350° for 30 to 35 minutes.
Combine butter, sugar and cocoa. Add eggs. Mix with electric mixer. Add flour, vanilla, coconut and nuts. Put batter in greased bar or jelly roll pan. Bake 30 to 40 minutes at 350°. Remove from oven. Put marshmallow cream on top and let set a minute and then spread. Cool.
Brown onions in shortening, then ground beef. Add tomato soup and water. Add noodles and cook until tender. Salt to taste. Also add black pepper and herbs. Add corn (drain first).
Dissolve yeast in 1 cup lukewarm water (must not be hot water). Sift flour, sugar and salt in mixing bowl. Add lump of lard and whole egg. Mix together with the yeast water. Do not beat. Put in a greased pan. Cover with oil paper and slide into refrigerator. Make out rolls about 2 hours or 2 1/2 hours before needed. Cook in oven at 400° for about 25 minutes.
Saute garlic and mushroom stem pieces in margarine. Add sausage and cook. Remove from heat and add dressing, usually about 1/2 cup. Stuff each mushroom with mixture and top each mushroom with a small amount of margarine. Place in oven on broil for about 3 to 5 minutes, until margarine melts and mushroom is soft. Mixture can be made up ahead of time and refrigerated.
Heat oven to 375°. Blend eggs and shortening in mixer bowl. Add about half of the cake mix (dry mix). Beat at medium speed on mixer until light and fluffy. Add remaining cake mix. Blend at low speed, scraping bowl often. Form into 1-inch balls; place on ungreased baking sheet. Bake for 10 to 12 minutes. Cookies will rise, then settle, but will be soft in center when done. Allow to cool on baking sheet for 1 to 2 minutes before removing.
Beat eggs and milk together. Dip eggplant in egg mixture and then in flour. Salt and pepper to taste. Bake at 350° for 20 to 25 minutes.