HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chocolate and water. Bring to a boil and stir until chocolate melts; cool. Stir in vanilla and set aside. Cream butter. Gradually add sugar beating well at medium speed of an electric mixer. Add egg yolks one at a time beating well after each addition. Add chocolate mixture; beat until blended. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Pour batter into 3 greased and floured (or sprayed with Pam) 9-inch round cake pans. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and let cool completely on wire rack. Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Yields 1 (3-layer) cake.
Combine butter, brown sugar and milk; bring to a boil and cook for 2 minutes. Remove from heat and add remaining ingredients. Spread in buttered pan and cut.
Mix sour cream, poppy seed, soup and chicken. Butter a casserole dish and line it with half the Ritz cracker crumbs. Add chicken mixture; pour margarine over top. Bake at 350° for 45 minutes.
Blend all in blender and freeze. Thaw 1 1/2 to 2 hours before serving time and add a 2-liter Sprite (chilled). Mix and serve.
Spread each ham slice with a thin coating of mustard. Place in skillet; pour in wine vinegar. Cook quickly, turning often until browned. Place ham on hot platter or plate. In skillet, add brown sugar to the remaining mustard and vinegar. Pour in cooking sherry and bring to a boil; pour over ham. Serves 6.
Scald milk over medium-low heat in a heavy bottom saucepan. Keep milk under boiling stage, stirring so as not to stick. Mix slightly beaten eggs, sugar and salt. Add half cup of hot liquid to egg mixture. Stir. Keep repeating until 2 to 3 cups milk have been used. Stir into the remaining hot milk and heat slowly using a wooden spoon to constantly stir. Heat just until mixture coats spoon. Don't let it boil for it will curdle! If curdling does occur, beat with an eggbeater. Cool. Add vanilla to taste. Serve in punch cups with a bit of nutmeg and a dollop of whipped cream on top.
Brown meats together. Drain grease very well. Cut up cheese; add to meat and melt on medium-low heat. Add spices; mix well. Spread mixture on bread. Bake for 10 minutes on 400°.
Mix cake and bake as directed on packages for a 9 x 13-inch pan. While still warm, poke holes with wooden spoon handle throughout the cake. Mix together pina colada mix and the condensed milk and pour over entire cake. Let cool completely. Spread Cool Whip over top of cooled cake and sprinkle with coconut and almonds. Enjoy!
Roll wafers into fine crumbs. Blend in butter. Work in thawed juice, sugar and nuts. Chill for 1 hour. Form into small balls. Roll in coconut.
Wash and quarter tomatoes with peeling. Boil until ready to run through colander. Add remaining ingredients to juice; bring to a boil and can. I usually pressure this at 5 pounds for 5 minutes after I put it in quart jars.
Cream butter; gradually add sugar, beating at medium speed of an electric mixer until well blended. Add eggs, one at a time, beating after each addition. Combine graham crackers and baking powder. Add to creamed mixture alternately with milk, beginning and ending with graham cracker mixture. Stir in vanilla, pecans, pineapple and coconut; blend well. Pour into greased and floured 10-inch Bundt pan. Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and let cool completely on a wire rack.
Combine flour, oleo and pecans. Press mixture in bottom of a 9 x 13-inch pan. Bake 30 minutes at 350°. Cool. Combine cream cheese and powdered sugar until smooth. Add half carton of thawed Cool Whip. Spread over cooled crust. Whip pudding mix with milk until thickened and pour over the cream cheese layer. Spread remainder of Cool Whip over the top. Refrigerate until serving time.
Sift flour, soda, salt, sugar and cinnamon. Add oil and stir. Add eggs all at once. Stir well. Add carrots. Mix well. Bake in two layer pans at 350° for about 35 minutes.
Mix all ingredients in large bowl. Pour into greased 9 x 13-inch pan. Bake at 350° for 40 minutes. May be eaten warm or cold!
Core potatoes. Draw a hot dog through each potato. Place in baking pan with oil or bacon drippings. Add milk and bake 1 hour at 350°.
Soften cheese and mix with rest of ingredients except 1 cup pecans. Chill for 45 minutes or until you can form a ball. Roll in reserved pecans. Serve with crackers.
Melt margarine in baking dish (9 x 13-inch or 2-quart round). Combine flour, sugar, baking powder and milk. Pour over margarine. Top with peaches mixed with cinnamon. Bake 45 minutes at 325°.
Line Twinkies in bottom of glass pan. Pour pudding over Twinkies, then spread pineapple over the top. Spread Cool Whip. Sprinkle pecans over the top. Garnish with cherries. Let stand in refrigerator overnight and serve very cold. Easy and delicious.
Bring to a boil the Jell-O, pineapple and sugar; let cool. Mix buttermilk and Cool Whip; pour pineapple mixture into Cool Whip mixture; mix well. Refrigerate overnight.
Add beaten eggs, flour, baking powder, salt and pepper to the grated corn. Mix thoroughly. Add the cream. Melt the fat in a frying pan. Drop corn mixture by spoonfuls into the hot fat. Brown on both sides. Makes 16 to 18 fritters.
Melt margarine in skillet. Saute onion; add sliced zucchini and saute until partially done. Add corn and stir. Sprinkle with cheeses. Cover until cheese melts.
Place all ingredients except Certo in pan and bring to a boil over high heat and boil 4 minutes. Remove from heat and Certo. Put in jelly glasses or jars and seal.
Boil frankfurters until just done and place in buns on cookie sheet. Mix all other ingredients to make a relish. Place a generous amount of relish on each hot dog. Bake about 15 minutes in a 350° oven. Allow at least two per person, four for teenage boys.
I use 1 quart fresh frozen apples already cooked and sweetened. Cook in microwave until thick enough to spread. Cool completely. Add spices.
Peel and slice eggplant 1/2-inch thick. Salt each slice and place on top of each other on plate. Weight with a heavy plate. Drain when ready to use and dry each piece. Beat the egg. Add milk. Dip each slice in egg and then in crumbs. Fry brown in deep fat. Serve while crisp and hot. With a salad, this makes a cheap meatless meal.
Bake cake according to directions on box. Punch holes all over cake. Mix jello as directed on box. Let cool until it begins to thicken. Pour over cake evenly. Mix vanilla pudding with milk; mix in Cool Whip and spread this mixture over cake.
Arrange all the thin sliced potatoes on a stone; brush on melted butter. Sprinkle cheese and bacon bits. Cook at 350° for 25 to 30 minutes. Serve with sour cream or chives.
Mix cream cheese and sour cream. Grind olives, onion, shaved ham and cheese (as much of each as you'd like). Blend both mixtures together. Spread on tortillas. Roll tortillas and cut into 1-inch slices. Refrigerate for 1 hour.
Boil sugar and water together until a small amount of it dropped in cold water forms a small ball (234° on candy thermometer). Add flavoring. Remove from heat and beat until mixture thickens. Drop from spoon, forming thin patties onto waxed paper. Keep candy over hot water while forming patties. Cool. Makes 4 dozen small mints.
Dump all in large bowl. Mix well and refrigerate. Can be used as salad or dessert.
Prepare lasagna noodles according to package directions; drain. Cook sausage, ground beef, onion and garlic in large skillet over medium-high heat until sausage is no longer pink and onion is tender. Stir in tomatoes, tomato paste, sugar, 2 teaspoons of the salt, basil, fennel seeds and pepper. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, for about 20 minutes.
Mix all together and put in a 9 x 13-inch pan. Bake at 350° for 30 minutes or until bubbly. Serve on party rye bread or crackers.
Get water almost boiling (do not let boil). Add grape Jell-O, crushed pineapple and pie filling. Mix well. Put in pan; chill for 3 hours, or until it becomes jello-like.
Mix sugar, salt, milk and egg yolks in saucepan; cook over medium heat, stirring constantly, just until bubbles appear around edges of pan. Cool to room temperature. Stir in vanilla and cream. Pour in freezer can and place dasher in place. Freeze following directions with freezer.
Combine sugar and cornstarch in a medium size frying pan with a tight fitting lid. Gradually add juice drained from can of cherries; add a few drops red food coloring. Cook until thick and clear, stirring constantly. Add cherries; heat to bubbling hot. Remove 4 biscuits from can and place on top of cherries; simmer, tightly covered for 15 minutes. Serve warm with cream or vanilla ice cream.
Cream together the first 3 ingredients. Mix in the egg, then add milk and vanilla. Sift together the flour, soda, cinnamon, salt and nutmeg. Add to creamed mixture. Fold in oatmeal and either raisins or chocolate chips. Bake in preheated oven at 375° for 9 to 12 minutes. Makes 24 cookies.
Mix ingredients well. Best if marinated overnight. Use cooking spray like Pam on cooking sheet. Place marinated wings side by side. Bake at 350° for 30 minutes. Turn pieces over and bake again for 30 minutes.
Boil sweet potatoes in their jackets until just tender, approximately 20 minutes. Do not overcook. Let cool, then peel and cut into 1/2-inch thick slices. In a large skillet, melt preserves and butter. Add sweet potatoes to skillet. Cook gently, tossing lightly until potatoes are glazed. Excellent with Kahlua Pork. Serves 4 to 6.
Mix ingredients together. Don't drain corns. Bake at 400° for 30 to 40 minutes.
Mix ingredients together except soup. Pat on a 15 x 10-inch cookie sheet and refrigerate overnight. Cut in 16 pieces. Brown in skillet. Place in baking pan. Add 1 can mushroom soup (pour and spread over the hamburger). Bake 1 hour at 350°.
Blend cream cheese, chicken, salt, milk, onion and pimento together. Separate crescent rolls into 4 rectangles or triangles. Spoon 1/4 or 1/4 cup of mixture on dough depending on size you make. Fold and seal all sides. Brush with melted butter. Roll in flavored bread crumbs. Bake at 350° until golden brown.
Mix all dry ingredients. Add milk and mix. Pack in a glass 13 x 9-inch dish and put in icebox. Cut in squares when chilled.
Unfold phyllo and cut sheets in half crosswise. Phyllo dries out quickly so keep it covered with a barely damp dish towel, when not working with it. Place 1 sheet on piece of wax paper and brush lightly with butter. Place cheese in middle. Starting with 1 corner, bring up pastry to enclose cheese. Pat gently, then brush with butter to smooth wrinkles and folds. Turn cheese smooth side up. Continue wrapping with remaining sheets and butter brush phyllo turning cheese over each time. Brush top and sides with remaining butter. Place cheese smooth side up on plate. Freeze hard. Wrap airtight. Label. Return to freezer. To bake (450°), place Brie smooth side up on baking sheet. Bake 10 to 15 minutes until phyllo is lightly browned and cheese thawed. Serve warm or cold.
Chop cucumber and cut onions into one-inch lengths. Place in blender or food processor. Add 2 cups of the buttermilk, mustard, dill, salt and pepper; blend on high speed for 2 to 3 minutes. Pour into large container and add remaining buttermilk. Stir well. Chill thoroughly before serving.
Mix together in a bowl the garlic and oil. Toss with new potatoes. Place potatoes in foil. Cover potatoes with rosemary sprigs, salt and pepper to taste and butter pieces. Seal foil bundle and place on top of hot grill or in oven. Cook approximately 20 minutes or until potatoes pierce easily with a fork.
Mix together (can add raisins, coconut, nuts, chocolate chips or whatever you like). Spoon onto cookie sheet and bake in 350° oven for 10 to 12 minutes. Makes 3 to 4 dozen.
Boil sugar, water and corn syrup to 230°. Add peanuts and boil to 310°. Remove from heat and add butter or margarine and baking soda. Stir and pour immediately onto a buttered cookie sheet.
Beat all together. Mound on serving plate in center. Cover and refrigerate. Can be done the day before. Serve with fruit and Lorna Doones.
In a bowl, sift meal, flour, sugar, salt and baking powder together. In a separate bowl, beat 3 eggs lightly and stir in milk and oil. Add this liquid mixture to dry mixture and then combine all remaining ingredients, mixing well. Pour batter into two well-greased 9 x 11-inch baking pans. Bake at 425° for 30 minutes.
Melt 1 stick butter in casserole dish. Peel and slice apples and place in buttered dish. Cut bread into slices and cover apples. Mix the sugar, egg, 1 stick of melted butter and vanilla; pour over apples. Sprinkle cinnamon over top and bake at 350° for 40 minutes.
Grease a tube pan. Freeze biscuits for 1 to 2 hours before using. When frozen, cut biscuits into quarters. Place cut biscuits in shaker bag containing 3/4 cup sugar and 1 heaping teaspoonful cinnamon. Coat with sugar mixture. Place in a pan. Boil the remaining ingredients for 3 minutes. Drizzle over bread. Bake at 350° for 40 minutes.
Beat the ingredients for 4 minutes. Bake at 350° in 2 layer pans or one sheet pan for 25 minutes. Frost cool cake.
Pop unpopped corn. Place in brown grocery bag that has not been recycled (check bottom of bag). In saucepan bring to boil sugar, margarine and Karo; boil for two minutes. Pour over popcorn in sack and shake. Microwave on High for 1 1/2 minutes. Shake; microwave	again for 1 1/2 minutes. Repeat for a total of three times. Serve.
Add warm water to 1-quart bowl. Add yeast and sugar to water. Stir to dissolve. Add oil, then flour and salt and mix thoroughly with wooden spoon or fork. Let rise 5 to 10 minutes. Press into bottom of greased cookie sheet or pizza pan. Add toppings as desired. Bake at 400° until done.
Mix first 3 ingredients together with a fork. Add next two ingredients and mix with fork. Combine and bake as directed for pie. Makes two shells.
Layer in a pie plate or platter the avocados sprinkled with garlic powder, salt and lemon juice. Spread with sour cream. Put chili dip on top of sour cream, then layer chopped green onions (stems too) and tomato, then chopped black olives (these could go on top of cheese), then grated Monterey Jack and sharp Cheddar. Keep in refrigerator until serving. Serve with nacho or tortilla chips.
Cook broccoli until tender; drain. While broccoli is cooking, melt cheese and 1/4 stick of butter in microwave stirring occasionally until smooth. Crush crackers and pour remainder of melted butter with crumbs. Line a dish with the crumb/butter mixture reserving 1/4 for top. Mix the melted cheese/butter mixture with the drained broccoli and pour into crumb-lined dish. Cover top of casserole with the reserved crumbs and bake in preheated oven at 350° for 30 minutes.
Spread the cooked noodles in an oiled 9-inch pie pan. Spread the apple over the noodles. Drizzle with honey and cream. Sprinkle with cinnamon. Bake 20 to 30 minutes at 350°.
Spoon a small amount of chocolate into each of 24 paper or foil candy cases. Coat sides and bottoms well. Chill not more than 5 minutes to set chocolate. Combine Kirsch and grenadine syrup. Chill well. Place cherry in each case. Drizzle enough Kirsch mixture over each cherry to cover halfway. Spoon melted chocolate over each cherry to fill case. Chill 5 minutes or until chocolate is set. Place in airtight container. Let stand at least 24 hours before using. Peel casings from candy. Eat carefully, syrup will drip. Yields 24.
With cheese, onion and boiled egg cut into slices inside of a corn tortilla, fry in hot oil.
Cream shortening and brown sugar together. Add eggs, fruit cocktail, nuts and vanilla. Mix dry ingredients and add to mixture. Drop by spoonfuls on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Place chicken in a lightly greased 12 x 7 x 2-inch baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 1 hour or until chicken is tender, basting frequently. Yields 4 servings. This may be served on cooked rice, also.
Melt morsels over low heat. Add noodles and nuts. Stir to coat. Drop by teaspoons onto waxed paper.
Beat margarine, sugar and egg. Sift flour, cinnamon, nutmeg, salt and soda together and stir into creamed mixture. If lemon juice is used, add 1 Tbsp. more flour to batter. Turn into a bread loaf pan. Bake at 350° or more for 45 to 50 minutes. Test center with toothpick.
Mix in order given. Put in greased pan. Makes 2 loaves. Bake at 350° for 30 minutes or until done when tested with toothpick.
Mix together, sugar, flour, mustard, salt and vinegar. Then add eggs. Add cream last. Cook till thick. Can be kept for several weeks.
Preheat oven to 350°. In a skillet brown the beef, then drain off excess fat. Remove from heat; add garlic powder, taco seasoning mix and the tomato sauce to beef. Mix and set aside. In a medium sized bowl combine sour cream and cottage cheese; set aside. Place half the crushed chips in the bottom of a 2 1/2-quart casserole dish that has been coated with a nonstick spray. Add enough meat mixture to cover the chips, then cover the meat with half the sour cream mixture. Sprinkle with half the grated cheese. Repeat layers. Bake uncovered for 30 to 35 minutes, until cheese melts and casserole is heated through.
Heat Crisco shortening or Crisco oil in large skillet on medium heat. Stir in curry powder. Cut bananas into 1/2-inch slices. Add to skillet. Saute until golden brown. Remove from skillet. Add meat to skillet. Saute until golden brown. Stir in pineapple juice and minced onion. Cover. Reduce heat. Simmer 10 minutes or until meat is tender. Stir in coconut and bananas. Toss lightly. Serve with rice. Makes 4 servings. Contains 495 calories, fat 12 g (106 cal or 21% of total calories), sat fat 4 g (8% of total calories), carb 59 g, protein 37 g., chol 105 mg, sodium 95 mg.
Mix all ingredients. Bake at 325° for 30 minutes in large Pyrex dish sprayed with Pam. Cool; cut in squares in pan. Take out; roll in powdered sugar.
Bring tomatoes and garlic to boil in heavy medium saucepan over medium heat, stirring frequently. Reduce heat and simmer until reduced to 1 1/4 cups, stirring occasionally, about 20 minutes. Season tomato sauce to taste with salt. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain well.
Mix defrosted lemonade with can of milk. Fold in defrosted Cool Whip. Add a few drops of red food coloring and stir. Add to pie shell. You can decorate the top with party sprinkles/nonpareils to make it extra special! Refrigerate a few hours until solid.
Soak peas overnight; drain water. Add all ingredients to peas. Cook 4 to 5 hours in large pot over low heat, stirring occasionally or cook in slow cooker 8 to 10 hours on low. Serves 8 to 10.
Brown onions, Hamburg, and sausage in dutch oven (skillet) and drain. Add remaining ingredients and stir together well, except shredded cheese. Cook on High 10-15 minutes and then simmer 30-45 minutes, stirring occasionally. Serve topped with small amount of grated cheese. Yields: 6 - 8 servings. You may freeze leftover chili.
Brown onion, garlic and celery leaves in drippings until tender. Brown steak on both sides. Add seasonings, mushrooms, tomato sauce and water and cook until done, about 1 1/2 hours. Serve with polenta. Grated cheese is optional.
Combine all together. Allow to mellow a few hours in refrigerator before serving on lettuce.
Blend mushroom soup with milk, salt and pepper. In a buttered 1 1/2-quart baking dish arrange alternate layers: potatoes, onion and sauce. Dot top with butter and bake for 1 hour at 375° covered. Remove cover and bake 15 minutes more.
Melt margarine in 9 x 13 inch cake pan, then add sugar and pretzels; mix well. Bake 10 minutes at 350°. Mix together the cream cheese, sugar and Cool Whip. Beat until fluffy. Spread on cooled pretzel crust. Dissolve Jell-O in boiling water; add strawberries. Cool before putting on cream cheese. Spoon on so you don't make holes in cream cheese.
Mix margarine, sour cream and flour like pie crust and separate into 3 balls and wrap in wax paper. Refrigerate 4 hours. Roll out each ball like you would for pie crust. Mix together nuts, 2 tablespoons granulated sugar and cinnamon and spread over each ball of dough you rolled out. Then roll each separately so that you have a long roll (1 foot long).
Brown turkey and add taco seasoning as directed on package. Simmer 10 minutes. Put Tostitos in oven at 350° for about 5 minutes. Place Tostitos on a plate, add meat, desired vegetables, cheese and sour cream. Delicious.
Cook linguine according to directions. Heat butter and cook garlic about 1 minute. Stir in flour and juice from clams. Bring to a full boil, stirring. Add clams, parsley, thyme and basil. Simmer 5 minutes, stirring. Season to taste with salt and pepper. Serve with hot linguine. Makes 8 servings.
Cut peeled potatoes, slanted diagonally, about 1/4 inch thick; put in bowl. Slice onion over potatoes. Cut celery and carrots and put over onion and potatoes. Pre-boil sausage; cut slanted diagonally. Season to taste. Cover.
Mix all ingredients. Pour into greased 3 quart casserole dish. Bake at 350° for 30 to 40 minutes.
Wash pheasant and pat dry with paper towel. Sprinkle on both sides with paprika. Heat 2 tablespoons of margarine in a skillet and cook pheasant until well browned on both sides. Add margarine if needed. Mix water and bouillon and pour over pheasant. Lower heat, cover and simmer for 30 minutes or until tender. Add water if needed and turn meat several times.
Combine first 4 ingredients in saucepan. Cook until thickened. Add juice, butter and lemon peel.
Remove skin from chicken and debone. Make cornbread dressing as usual. Place chicken in bottom of pan. Cover with cornbread dressing, then mushroom soup. Sprinkle with paprika. Bake at 350° for 1 hour or until tender.
Mix all ingredients until you form a big ball, then make little balls about 3/4-inch in size. Cook about 10 to 12 minutes or until golden brown.
First combine dry ingredients. Beat well the eggs, sugar and shortening. Add rind of large lemon. Add dry ingredients to egg mixture. Bake. While bread is still warm, but not hot, pour the juice of 1 large lemon mixed with 1/2 cup sugar over bread. Loosen sides so juice goes in and down. Makes a nice glaze. Cool before removing. Bake day before using. Can be frozen. Bake at 350° for 40 to 45 minutes.
Fry sausage and drain. Add pepper, onion, celery and other ingredients. Mix well. Bake in shallow pan at 375° for 50 to 60 minutes, uncovered. Freezes well before baking. Serves 12 to 14.
Boil chicken breasts and cube. Combine soup and Ro-Tel. Heat and stir occasionally. Preheat oven to 350°.
Saute garlic and onion in olive oil until onion becomes somewhat transparent. Add Vegeburger and continue sauteing until Vegeburger is browned. Transfer mixture to large kettle. Add drained kidney beans and pinto beans with liquid. Peel and blanch tomatoes; chop and add to kettle. Next, include tomato sauce and water and cook on medium heat until tomatoes are semi-cooked. Season as desired with suggested seasonings.
Put all ingredients into pot and cook following pectin instructions or if you don't want to use pectin, cook juice, sugar and syrup to jelly point. Pour into hot, sterilized jars. Wipe off jars before putting on lids that are hot. Twist on tight and they will seal.
In a 3-quart saucepan, heat butter. Add onion, carrot, green pepper and celery. Saute 6 to 8 minutes or until soft, but not browned. Turn vegetables in a blender or food processor fitted with a steel blade. While processing, add flour and broth. Return to saucepan and bring to a boil, whisking constantly until soup thickens. Reduce heat and simmer, partially covered, for about 10 minutes. Whisk in cheese a handful at a time. Cook until cheese dissolves, then pour in 1 cup of milk, adding 1/2 cup more if soup is too thick. Taste for seasoning and add salt and white or red pepper. Heat to serving temperature. Soup is good either hot or cold. Makes 6 to 8 servings.