HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a double boiler over simmering water, melt the unsweetened chocolate. Allow to cool to room temperature. In a large bowl, combine butter, sugar, vanilla and salt. Beat until fluffy. Beat in egg and baking soda. Stir in cooled chocolate and flour. Stir in the chopped chocolate. Transfer to small bowl and refrigerate 4 hours or overnight. Preheat oven to 350°. Lightly grease baking sheet. Use 2 to 3 tablespoons of dough (golf ball size) for each cookie and shape into ball. Only bake 5 or 6 cookies at a time. Bake 12 minutes. Do not overbake! Cool on cookie sheet for 2 minutes, then transfer to paper towel for 2 minutes, then transfer to a rack to cool. (Cool sheets between batches.)
Cook egg, vinegar, pineapple juice, flour and sugar over low flame in a saucepan. Combine with pineapple, apples, nuts and Cool Whip. Enjoy.
Combine sugar, cream cheese, lemon juice, salt and vanilla in mixing bowl. Begin to blend ingredients together. Beat eggs into mixture, one at a time. Pour mixture into unbaked graham cracker crust. Bake at 350° for 30 to 35 minutes. Chill before serving. Garnish with your favorite fruit topping. Serves 8.
Stir all ingredients (except Parmesan cheese) in 11 x 13 baking dish. Sprinkle with little Parmesan cheese to taste. Bake in 350° oven 40 minutes, covered with aluminum foil. Uncover and bake 20 minutes longer.
Combine all ingredients in a saucepan. Bring to a boil. Use on your favorite meat.
Mix well and refrigerate 3 to 4 hours. Make into small balls. Melt 3/4 c. wax and 1 bag of chocolate chips in a double boiler. Dip balls in chocolate and put on wax paper till done. Place in covered bowl.
Mix potatoes, Velveeta cheese, mayonnaise, onion and salt and pepper to taste well. Place in 9 x 13-inch pan. Top with bacon (can use more, if desired). Cover with olives. Bake, uncovered, at 325° for 1 hour.
Melt butter in pie plate. Put in berries; pour batter over top. Bake for 18 minutes at 350°. Loosen edges and invert.
Combine brown sugar, cashews, salt and cinnamon. In a 10 x 6 x 2-inch baking dish, layer half the sweet potatoes, half the peach slices and half the brown sugar mixture. Repeat layers. Dot with butter or margarine. Bake, covered, at 350° for 30 minutes. Uncover and bake mixture about 10 minutes longer. Spoon brown sugar syrup over before serving. Makes 6 to 8 servings.
Cook and drain pasta; remove 1 cup. Toss rest with Parmesan cheese and egg whites. Turn into sprayed 10-inch pie plate and press to form crust. Spread cottage cheese on top. Brown hamburger and drain well. Stir in 1 cup spaghetti and spaghetti sauce. Spoon meat over cottage cheese. Top with onions, peppers and mushrooms, as desired. Cover loosely with greased foil and bake at 350° for 20 minutes. Sprinkle with shredded cheese. Bake 10 minutes longer, uncovered.
Preheat oven to 375°. Brown beef with onion. Add mushrooms and garlic in large skillet. Add whole tomatoes, tomato paste, parsley and oregano, then add salt, pepper, sugar and basil. Simmer until it thickens; stir occasionally. Cook lasagne noodles according to the package directions. Beat egg in bowl. Stir in Ricotta and cottage cheeses and 1/2 teaspoon of salt. Arrange 1/2 the noodles in a 9 x 13-inch pan. Spread with the cheese mixture. Cover with 1/2 of the meat sauce, then 1/2 of the Mozzarella. Repeat layers. Bake, uncovered, for 40 minutes. Let stand before serving.
Beat oleo with electric mixer, adding buttermilk gradually until light and fluffy, tastes like fresh churned butter.
Peel and slice potatoes into a baking dish. Top with dots of margarine, salt, pepper and dry dressing mix. Bake covered for 25 minutes at 350°.
Preheat oven to 400°. Heat water and margarine to boil. Stir in flour; remove from heat and beat in eggs, one at a time, until smooth. Drop by scant 1/4 cupfuls about 2 inches apart onto greased baking sheet. Bake 45 to 50 minutes or until puffs are golden brown. Cut off tops with sharp knife and scoop out middle. Save tops.
Cream the butter and sugar well. Add eggs, one at a time. Mix soda into sour cream. Alternating, add sour cream and sifted flour while mixing. Add flavorings and mix slightly. Grease and flour tube pan. Bake at 325° for 1 1/4 to 1 1/2 hours.
Peel, core, and cut apples into small pieces. Mix together with 3 tablespoons of sugar and cinnamon. Set aside.
Put sugar, cocoa, margarine and milk into saucepan. Bring to a boil. Boil 1 minute. Take off burner and add 1/2 cup peanut butter, vanilla and oats. Mix well; drop by teaspoonful onto wax paper. They are ready when they harden.
Heat oven to 350°. Grease 9 x 5 x 3-inch Teflon-coated loaf pan. In small bowl, stir flour, lemon peel, baking powder and salt to mix. Set aside. Cream remaining ingredients. Pour in pan. Bake 45 minutes or until done.
Mix together and simmer 20 minutes. Pack in sterilized jars and seal. Process 30 minutes in boiling water bath.
Brown hamburger and drain. Add tomatoes, barbecue sauce, pepper, onions, rice and water. Bring to a boil. Cover; reduce heat. Cook at medium heat, simmer for 25 minutes. Place cheese on top and set off stove to melt.
Mix all together and spread in dish so it is about 1/2-inch thick. Top with layer of lettuce, tomatoes, bell pepper, black olives, grated cheese or any of your other favorite taco toppings. Serve with favorite corn chips.
Combine seasoning blend from 1 package of Bag'N Season for pork chops with marmalade. Arrange cooking bag in 9 x 13 x 2-inch pan. Spread marmalade mixture over roast. Place roast in bag. Close and tie. Bake at 350° for 25 minutes per pound. Let stand 5 minutes and serve.
Preheat the oven to 400°. Butter a 9 x 12-inch baking dish. Blanch the fennel for 12 to 15 minutes and drain. Arrange cut side up in the baking dish. Season to taste and pour the chicken broth over. Sprinkle with the cheese. Dot with butter and bake in the upper third of the oven for half an hour or until the top is golden. Serves 6 to 8.
Cook chicken; cut into bite-size chunks. Cook broccoli and drain. Place broccoli in bottom of 1 1/2 quart shallow baking dish. Cover broccoli with chicken. Cover with American cheese. Mix milk and soup. Pour over casserole. Bake at 375° until bubbly. Sprinkle onion rings over top; return to oven for 1 to 2 minutes.
In a 4-quart saucepot, add ground beef and water. Stir until beef separates to a fine texture. Boil for 1/2 hour. Add all ingredients and bring to a boil, uncovered. Stir to blend. Reduce heat and simmer, still uncovered, for 3 hours. During last hour, pot may be covered, if it has reached desired consistency. Makes 8 servings.
Slice chicken into chunks. Place in large greased shallow casserole. Mix soups with sour cream and pour over chicken. Dot with pimento pieces. Prepare dressing (follow directions on package). Spread over top of cream mixture. Bake for 1 hour at 350°.
Preheat oven to 350°. In a large bowl combine all ingredients listed above in the order that they appear. Grease and flour 2 loaf pans. Bake for 40 to 50 minutes or until toothpick inserted comes out clean.
Cream sugar and butter, add eggs and beat until lemony. Mix sour milk together with baking soda in a cup, until foamy. Add to creamed mixture. Stir in salt and flour, fold in bananas. Bake in greased and floured loaf pans at 350° for 45 minutes. Makes 2 small loaves.
Combine all ingredients except cucumbers, mixing until well blended. Stir in cucumbers. Chill several hours or overnight. Serve with chips or vegetable dippers. Yield: 1 2/3 cups.
Wash the ox tail well and split in small joints. Melt the butter in a saucepan; add pieces of tail and when beginning to brown, add the chopped onion. Fry until the onion is a deep gold, then add stock, carrot and celery (cut in thin slices), thyme, parsley and bay leaf (tied securely together), finely chopped tomatoes and claret. Season with Worcestershire sauce, peppercorns and salt. Let it boil. Serve.
Mix all ingredients together, saving enough beef to roll cheese ball in. Shape and roll in beef. Serve with a variety of crackers.
Wash and clean beans; soak overnight. In morning, sort beans carefully and put in stock pot with 3 quarts water. Add salt pork, beef, carrot, onions, cloves, mace and red pepper. Cover and cook slowly 3 hours or until beans are very soft. Rub through sieve. Place hot bean liquid and puree in a tureen. Add egg slices, lemon slices and sherry.
Melt the chocolate in the liqueur over very low heat and set aside. Combine eggs + extra yolks, vanilla and sugar in container of blender and blend for 2 minutes. Add cream and blend for another minute. Add the chocolate mixture and blend until smooth. The mousse must be made at least three hours ahead and chilled thoroughly. It will keep for several days in the refrigerator and for months in the freezer. If frozen, thaw in the refrigerator for 2 to 3 hours.
In a bowl, marinate first 4 ingredients for 15 minutes. In another bowl, mix next 3 ingredients for batter. Heat 2 cups oil in deep frying pan. Dip chicken in batter mix and fry in oil until a rich golden brown or until chicken is completely cooked. Remove and slice into 1/2-inch strips. Keep warm in oven. Slice lemons thin and remove seeds.
Boil potatoes until just tender; drain. Saute smoked sausage and onion; drain. Mix together potatoes, sausage, onion, Cheez Whiz and sour cream. Pour mixture into a casserole dish. Bake at 350° for 40 minutes. Serves 6.
Cream sugars and shortening and then eggs. Add peanut butter and vanilla. Sift flour and baking soda and add. Roll in small balls. Flatten with fork. Bake at 325° for approximately 13 to 14 minutes.
With vegetable peeler, remove several lengthwise strips of peel from each cucumber. Halve cucumbers lengthwise and scrape out seeds; thinly slice. Place cucumbers in medium bowl; stir in next 7 ingredients. Serve cucumber salad on lettuce; garnish with lemon.
Toss and chill. Yield: 6 to 8 servings. Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Cook until barley tender in salted water and broccoli. Drain well and place in shallow casserole.
Place sliced peppers in a single layer in pie pan, 1/2 to 3/4 inch apart. Mound grated cheese over jalapenos (like a mountain peak). Beat eggs thoroughly. Pour slowly over mound of cheese. Bake at 350° for 35 to 45 minutes until top of pie begins to brown.
Cook rhubarb, sugar and pineapple 30 minutes, stirring often. Remove from heat. Stir in Jell-O. Can and seal.
Combine first 5 ingredients. Stir in honey, sugar, eggs and oil. Add the vanilla and orange juice. Add remaining ingredients, stirring just until mixed. Grease or paper 12 cup muffin tins. Fill 3/4 full. Bake in preheated oven at 375° for 18 to 20 minutes. Cool on rack. Yields 24.
Mix first 5 ingredients; blend well. Roll into 1 or 1 1/2-inch balls. Refrigerate overnight. Melt chocolate chips and paraffin in top of double boiler over boiling water. Dip each ball in melted chocolate and place on waxed paper until cool. Put in covered container. Yield: 60 to 75 pieces.
Combine first 9 ingredients. Cover and simmer 15 to 20 minutes. Sprinkle flour over cold milk and shake gradually. Add to hot mixture, stirring, until it thickens. Remove from heat and add cheese.
Mix ingredients together and pour into casserole dish. Sprinkle bread crumbs on top and bake for 45 minutes at 400°.
Melt butter and mix remaining ingredients. Pour into buttered casserole and refrigerate. Cut into squares.
In medium size bowl, combine sweetened condensed milk, lemon juice and rind. Blend in egg yolks. Turn into cooled crust.
Brown lamb and garlic in hot oil. Add sherry and enough water to barely cover lamb, bay leaf, basil, oregano, pepper and allspice. Simmer 1 hour. Add rest of ingredients, except cornstarch and water, and simmer until vegetables are tender. If stew needs thickening, combine 2 tablespoons cornstarch with 2 tablespoons water and add to stew while stirring. This recipe can also be used for beef stew.
Place chicken in a medium bowl. Add egg white, 1 tablespoon cornstarch, 1 tablespoon soy sauce and 2 tablespoons cold water. Toss to coat. Cover and marinate in refrigerator 1 hour.
Cut Crab Delights in half or shred with electric mixer on low speed. Combine with mayonnaise, celery and onion. Makes 4 servings.
Mix in bowl and pour into 9-inch pie pan. Bake at 350° for 45 minutes or until brown.
Saute onion in 4 tablespoons of butter until tender. Add corn, potato, chicken broth and herbs. Simmer 25 minutes. Puree soup in blender. Return to pot. Add cream, 6 tablespoons of butter, salt and pepper. Serve hot.
Stir flour, salt, sugar and butter into corn. Beat eggs. Add to milk, then to corn. Bake in a large greased casserole at 350° for 40 to 50 minutes.
Mix all ingredients together. Roll into small balls. Put on a cookie sheet and freeze. Put frozen balls in a plastic bag and store in freezer.
Preheat oven to 350°. In medium bowl, combine flour and confectioners sugar. Cut in margarine until crumbly. Press into bottom of lightly greased 13 x 9-inch baking pan. Bake for 15 minutes.
I usually double the recipe. Mix all the ingredients together. Drop spoonfuls onto cookie sheet and bake at 325° for 10 to 12 minutes.
Mix all ingredients together. Shape into 3 logs. Cover with plastic wrap. Refrigerate for 24 hours.
Saute mushrooms and green pepper in butter. Blend in flour and seasonings. Cook over low heat and stir until mixture is smooth and bubbly. Remove from heat. Slowly stir in broth and milk. Bring to a boil over low heat, stirring constantly. Boil one minute. Add chicken and pimento. Cook until meat is cooked through. Serve over biscuits, rice or noodles. Recipe can be doubled.
Use cornmeal mix according to directions, using less milk and adding can of creamed corn. Brown meat. Add onion and peppers. Simmer until tender.
Mix mayo, picante sauce, garlic and chili powder in a large bowl. Add remaining ingredients and mix lightly. Serve with tortillas, 6 servings.
Cook small beets. Skin and pack in clean tight jars. Pour hot syrup over beets and seal at once.
In a large bowl mix the chopped cranberries, sugar and pineapple together. Let sit for 1/2 hour. Add marshmallows and whipped cream. Mix well and refrigerate before serving. Add 1/2 c. walnuts if desired.
Spread cut side of each English muffin with 1 teaspoon butter and place, buttered side down, in lightly greased 13 x 9 x 2-inch baking dish. Cook sausage in skillet until browned, stirring to crumble; drain. Layer half each of sausage, chiles and cheese over English muffin. Combine sour cream and eggs; pour over casserole. Bake, uncovered, at 350° for 35 to 40 minutes. Yields 8 to 10 servings.
Cook noodles and brown ground beef. Pour noodles in pan, mix sour cream and cream cheese and pour over noodles, then mix ground beef with sauce and pour over noodles. Cover top of casserole with shredded cheese. Cook at 350° for 30 to 40 minutes.
Mix butter, Crisco and sugar. Add eggs; mix well one at a time. Add flour, sifted 3 times. Add milk; mix well. Add all extracts; mix well. Last, add baking powder; mix well. Start in cold oven at 325°; bake for 1 hour and 20 minutes.
Crumble bacon on top (optional). Butter all slices of bread and cut into cubes. Lay in a 9 x 13-inch pan. Mix eggs, milk, mustard, salt and pepper; pour over bread. Cube cheese and throw over it. Bake at 350° for 1 hour.
Put the first 4 ingredients in a glass dish in microwave for 4 minutes on High. Stir. Put back in for 4 more minutes on High. Take out and add the vanilla and margarine. Put back in for 2 minutes on High. Stir. Add the baking soda. Pour on greased cookie sheet. Makes half cookie sheet.
Half cook broccoli; drain. Add remaining ingredients. Bake uncovered in 300° oven for 30 minutes to 1 hour until lightly browned and most of the liquid is absorbed. Let stand about five minutes.
Butter a 9 x 13-inch baking dish. Put in the pan the undrained pineapple, blueberries with 3/4 cup sugar sprinkled over, cake mix poured over these ingredients, melted margarine poured over cake mix, 1/4 cup sugar sprinkled over mix and pecans chopped and sprinkled on top. Do not stir. Bake at 350° for 45 minutes.
Melt butter in cake pan; put pineapple in pan, then add brown sugar over pineapple. Then mix cake mix as told on box; put cake batter in cake pan. Cook 35 to 45 minutes at 350° until done. Turn pan over on cake plate.
Drain beets, reserving liquid in saucepan. Add sugar, vinegar and cinnamon sticks to reserved liquid. Heat to boiling, stirring constantly. Pour over beets; cool. Cover and refrigerate at least 8 hours.
In a 2-quart casserole, heat butter 1 to 2 minutes on High until melted. Stir in rice; heat 5 minutes on High, until rice is browned. Stir once. Add remaining ingredients. Heat, covered, for 8 minutes on High. Continue cooking on Defrost an additional 11 minutes, until rice is tender. Let stand 5 minutes.
Allow cream cheese to soften. In a mixing bowl, combine cream cheese, yogurt and vanilla. Add sugar. Mix well. Refrigerate; the mixture will thicken. Serve with sliced strawberries, apples, pears and bananas. May add few drops of food coloring to dip to coordinate with fruit.
In a saucepan or microwave melt chips with milk. In a large mixing bowl combine noodles and nuts, stir in chocolate mixture. Scoop tablespoon size portion and drop onto wax paper-lined baking sheet. Chill for 2 hours or until firm. Store loosely covered in cool dry place. Use within 2 days. Makes 4 dozen clusters.
Boil raisins in water until soft. Mix sugar and flour. Add this to raisins and water and heat until it thickens, then add margarine. Pour into pie crust and cover with other crust. Sprinkle lightly with sugar and brush with cream or margarine. Bake at 350° until brown, about 45 minutes.
Beat eggs well. Add milk, sugar and vanilla. Heat this mixture to boiling point, but don't let it boil! Have a bowl of coarsely broken bread ready. (Good way to use older bread.) Pour hot mixture over the bread. Let stand so the mixture will soak the bread well. You may sprinkle some cinnamon over it or add some cooked raisins if desired. Very old recipe.
Cook onions in butter until lightly browned. Add stock and Worcestershire sauce. Cook 20 minutes. Season with salt and pepper. Place toast in ovenproof bowl. Put soup in bowl. Place Mozzarella cheese on top. Place under broiler for a few seconds until cheese is lightly browned. Makes 4 to 6 servings.
Mix graham cracker crumbs, 3 tablespoons sugar and margarine. Press in pie pan; refrigerate 2 hours. Mix the cream cheese, 1/2 cup sugar and Cool Whip; spread into pie shell. Top with cherry pie filling.
Combine all ingredients in a bowl; mix until blended. Store in a lightly covered quart jar in refrigerator for 24 hours before serving.
Dissolve yeast in warm water. Cream shortening and sugar together. Stir in eggs, mashed potatoes and salt. Add the dissolved yeast and 1 cup of lukewarm water, drained from the potatoes. Mix in the flour by hand until dough is easy to handle. Knead until smooth and elastic. Place in greased bowl. Cover with damp cloth. Place in refrigerator. About two hours before baking time, shape into rolls and let rise in warm place. Bake at 400° for 12 to 15 minutes or until golden brown.
Mix oleo and flour together as for a pie. Add nuts. Press mixture on bottom of pie pans. Bake at 375° for 15 minutes. Cool. Whip together cream cheese, sugar and 1 cup whipping cream. Spread on cooled baked pie crusts. Add remaining whipping cream to pudding and milk; spread over cheese mixture. Refrigerate for several hours, then serve.
Using a strainer, rinse and drain 1 cup of rice with water. In large skillet, brown vermicelli noodles. Add rinsed rice and heat for a minute, then add the 2 cups of chicken broth/water mixture. Bring to boil, then cover and simmer until rice is done (approximately 10 to 15 minutes).
Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Blend yogurt into whipped topping, then blend in gelatin. Stir in peaches and nuts. Pour into 8 x 4 inch loaf pan. Chill until firm. About 3 hours. Garnish with additional peach slices if desired.
Brown onion in skillet, with a small amount of butter, and hamburger. Cook until brown; drain. While hamburger is cooking, open all the canned ingredients and mix in a large pot. Stir in seasoning mix. Add cooked hamburger.
Put crackers in brown paper bag. Mix all other ingredients well and pour over crackers. Shake bag well. (I then put them in another paper bag to absorb more oil.) Store in Tupperware container.
Brown floured steak cubes and onion in oil. Add mushrooms. Add chicken soup and water and cook 30 to 45 minutes on low heat. Add sour cream last and serve over hot rice.
Blend the water, salsa and Village Saucerie. Cut chicken into strips. Add to mixture. Top with the peppers and onions and 1 more tablespoon of Village Saucerie. Cover dish with foil. Bake at 400° for 30minutes. Uncover and bake 5 minutes until chicken is lightly browned. Serve with tortillas and sour cream.
Mix dry ingredients. Add eggs, pumpkin and oil. Blend in nuts. Grease and flour two (9-inch) cake pans. Bake for 30 minutes at 350°.
Preheat oven to 375°. Combine three fruits. Add sugar and tapioca. Toss to coat. Add lemon juice and vanilla. Let stand 15 minutes, stirring once. Pour into unbaked pie shell. Sprinkle dash of nutmeg over filling. Cover with lattice crust. Cover rim of pie shell with foil. Bake at 375° for 25 minutes. Remove foil from pie shell and bake 25 minutes longer. Cool before serving.
Saute onion and celery. Combine all. Bake 40 to 45 minutes at 425°. Serves 6 to 8.
Cream shortening and sugars. Add eggs and vanilla, blending well. Combine baking soda and milk; add and mix well. Add dry ingredients and mix well. Stir in chocolate chips, add more if desired. Bake at 350° for 11 to 13 minutes.
Roll dough out into a 12-inch square on lightly floured surface. Combine broccoli and next 4 ingredients. Stir. Spread mixture evenly over dough; leave 1/2-inch border. Roll dough tightly, jelly roll fashion. Moisten seam edge with water. Press securely to seal. Turn seam side down.
Sprinkle rice evenly over 13	x 9-inch baking dish. Pour butter evenly over	rice. Pour mushroom and celery soups and milk over rice and butter. Lay chicken in rows over the rice and soups. Sprinkle dry onion soup over chicken. Seal pan with foil and bake 1 1/2 hours at 350°. Do not open oven and peek at all!
Mix butter and powdered sugar. Add remaining ingredients. Roll into balls about 3/4-inch round. Bake at 325° for 30 minutes. When cooling, roll in powdered sugar. Makes 5 dozen.
Preheat oven to 350°. Grease and flour three 8 1/4 x 4 1/2 x 2 1/2-inch loaf pans. Combine oil, eggs, water and pumpkin. Sift together into bowl the flour, salt, nutmeg, baking soda, cinnamon and sugar. Make a well in the center. Add pumpkin mixture and blend until dry ingredients are moistened. Stir in raisins and pecans. Turn into pans and bake 1 hour.
Combine flour, sugar, baking powder, 1/2 teaspoon cinnamon and salt in large bowl. Beat eggs with milk. Stir in apple and butter. Add all at once to flour mixture; stir just until moist. Batter will be very stiff. Spray muffin pan with vegetable spray and fill 2/3 full. Combine nuts, brown sugar and remaining 1/2 teaspoon cinnamon. Sprinkle over each muffin. Bake at 350° for 30 minutes. Makes 12 muffins.
Boil water and dissolve jello in it. Mix corned beef, pepper and mayonnaise together. Add lemon jello mixture and stir. Refrigerate and serve on crackers.
Mix together the sour cream, mayonnaise, eggs and soup. Stir into defrosted broccoli. Place layer of Pepperidge Farm herb stuffing in bottom of greased casserole dish. Place half of broccoli mixture over stuffing. Sprinkle 3/4 cup Mozzarella cheese and 3/4 cup Cheddar cheese over broccoli. Add remainder of broccoli. Repeat layers. Sprinkle good amount of stuffing mix on top. Drizzle melted margarine on top. Bake at 350° for 30 minutes.
Blend together and press into 9-inch pie plate. Save enough crumbs to put on top of pie. Bake until top edge is brown.