HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Lightly grease an 8 x 8 x 2-inch pan. Melt butter. Put sugar in mixing bowl. Mix about 3/4 of the melted butter in with the sugar. In the remaining butter, over very low heat, add chocolate and melt. Add melted chocolate to butter and sugar mixture. Beat in eggs one at a time. Stir in flour, vanilla and nuts. Bake 20 to 25 minutes in preheated oven. Do not overcook! Brownies will be moist.
Arrange frozen rolls in bundt pan. Pour margarine over rolls. Sprinkle brown sugar, dry pudding mix and nuts over margarine.
Brown meat in oil with onion and green pepper. Drain off any grease (can use all Italian sausage if desired). Add seasonings and cook briefly until it flavors the meat. Add tomato sauce (adjust to own desired thickness, rinse cans with little water and add to sauce). When heated through and boiling, add brown sugar to taste. Adjust seasonings if necessary. Cook on low for 1 to 2 hours. Serve over spaghetti or use as sauce for lasagna. Freezes well.
Dissolve gelatin in boiling water and place in refrigerator until it begins to thicken. Add rest of ingredients and return to refrigerator to finish gelling. Serves 6 to 8.
In a small bowl combine mustard, pineapple juice and brown sugar; mix until sugar is dissolved. Wrap each piece of chicken with bacon strip, fasten with toothpicks. Brush mustard sauce over chicken and bacon. Grill over hot coals, or broil in oven, for about 10 minutes, turning frequently and brushing with additional mustard sauce. Remove wooden picks and serve.
Mix cream cheese, sugar, vanilla and eggs together. Put a vanilla wafer in bottom of a cupcake wrapper and place in muffin pan. Fill cups 2/3 full and bake for 10 minutes at 350°. Makes approximately 24 cakes.
Saute ground beef, onion and garlic buds in butter until ground beef is no longer pink. Add other ingredients. Cook slowly for 2 hours or longer. Cooked or canned red kidney beans may be added after chili is cooked.
Brown sirloin strips with onions, green pepper, mushrooms, water, butter and tomatoes. Simmer for about 10 minutes. Serve over rice.
In a large skillet, saute rice mix as package directs. Stir in 2 cups water, chicken, sausage, onion, tomatoes with juice from can, garlic, hot pepper suace and contents of seasoning packet. Bring to a boil over high heat. Cover and simmer for 10 minutes. Stir in shrimp and green pepper. Simmer for 10 more minutes until most of the liquid is absorbed. More pepper sauce can be added if not hot enough. Serves 5.
Sift sugar, nutmeg and flour in a bowl. Add beaten eggs; stir well. Place rhubarb in a dish. Pour mixture over rhubarb; mix well. Place in a 9-inch prepared pie crust; dot with butter. Lattice top pie crust. Bake at 450° for 10 minutes. Lower oven to 350° and bake for an additional 30 minutes.
Fix oatmeal mixture; let stand 10 minutes. Stir in butter and sugar; add egg and mix well. Add flour mixture. Fold in half of chips and spread in greased and floured pan, 13 x 9 x 2-inch. Sprinkle remaining chocolate and nuts on top. Bake in preheated oven at 350° about 45 minutes. Cool in pan. Sprinkle with confectioners sugar. Serve with Cool Whip (optional).
Chill the beverages. Pour into bowl; add fruit and mint. Stir with spoon; serve to football fans.
In bowl with fork, beat cream cheese until smooth. Slowly stir in pineapple, pecans, green pepper and onion salt. Shape into a ball. Roll in rest of nuts. Wrap in foil. Refrigerate overnight.
To slightly beaten eggs, add sugar and beat. Sift together flour and baking powder. Add flour alternately with hot milk. Add vanilla. Bake in two 9-inch pans at 350° until done.
Spray Bundt pan with Pam. Place 24 frozen rolls around inside of pan. Sprinkle butterscotch pudding over rolls. Melt butter, brown sugar and cinnamon. Stir until smooth. Add chopped pecans and pour over rolls. Spray a piece of foil and cover Bundt pan. Refrigerate overnight or on counter for several hours. Remove foil and bake at 350° for 30 minutes. Remove from the oven and cool for 5 minutes only. Loosen edges. Place large plate over pan, invert and allow ring of rolls to fall from pan onto the plate. Slice or break apart to eat.
Whip butter and sugar together. Add eggs, one at a time. Add flour gradually. Add whipping cream. Mix well. Add flavorings. Mix well. Pour mixture into greased and floured Bundt pan or cake pan. Bake at 300° for 1 hour and 30 minutes to 1 hour and 45 minutes. Let cool for 30 minutes. Wrap in aluminum foil and store in refrigerator 1 day before cutting, if you can.
Chop Grape-Nuts fine in food processor. Allow ice milk to soften. In 8 x 8-inch pan, press mixture into pan. Freeze for 20 minutes; remove from pan. Cut into 8 portions.
Combine sugar, eggs and butter, mixing well. Add buttermilk and canned coconut. Bake at 350° for 40 to 50 minutes. Let cool before cutting.
Combine in order as written. Beat egg white to a soft peak. Fold in egg white. Bake for 1 hour at 325°.
Mix ground veal, egg, salt and pepper to taste and seasoned bread crumbs thoroughly. Form into walnut size balls. Broil to brown. Drain fat and set aside. Into 4 or 5 quarts of boiling water, add onion, garlic, celery, carrots, parsley, beef bouillon cubes or canned broth, bay leaf, salt and pepper, potatoes and wax beans. Simmer 10 minutes. Add meatballs and simmer 45 minutes.
Mix brown sugar, flour and salt. Add the cup of whipping cream; do not whip it. Stir well and let set while you prepare the crust. (It helps the brown sugar granules to dissolve.) Prepare the crust and put into a pie plate.
Melt margarine, remove from heat. Sift dry ingredients together. Add melted margarine to flour mixture. Combine last three items and add to mixture. Stir well. Pour into unbaked (9-inch) pie shell. Bake at 350° for 45 to 50 minutes.
Combine oats and boiling water, stirring well. Let stand 20 minutes. Cream butter. Add sugars and beat well at medium speed of an electric mixer. Add eggs, vanilla and oatmeal mixture, beating until blended.
Layer vegetables in order given in 8 x 8-inch casserole. Salt and pepper to taste. Cover and bake 1 hour at 350°. Sprinkle cheese and bacon just before serving and return to oven for 5 minutes.
Mix ingredients well, then add raw apples chopped very fine. Mix well. Add chopped nuts. Bake in 375° oven about 45 minutes. This makes a very large cake.
Shape cold mashed potato in small cakes. Roll in flour. Butter hot omelet pan and put in cakes. Brown one side, turn and brown the other side. Add butter as needed to prevent burning.
Saute meat, onions and garlic until meat no longer is pink. Drain off any fat. Add rest of ingredients, let simmer until a nice consistency and all spices are blended. Great to serve on hot dogs and hamburgers, or if brave, alone!
Cook macaroni according to package directions; drain. Rinse macaroni and set aside.
Combine all of the above ingredients in a 1 1/2-gallon pitcher. Mix well. Serve with or without vodka. Garnish with a sprig of celery.
Boil rice in 3 cups of water for 45 minutes or until done. Heat milks in pan, but do not boil. Beat in a bowl the 4 yolks, 3/4 cup of sugar and vanilla. Add the boiled rice to the milk and stir. Add egg yolk mixture and simmer 15 minutes until slightly thickened. During the last 5 minutes, add raisins, if desired. Put in greased 8 x 8 x 2-inch Pyrex dish.
Mix cake mix, 1 egg and butter or oleo and press in 9 x 13-inch pan. Next mix cream cheese, powdered sugar and 3 eggs together and pour over first mixture. Bake at 350° for 35 to 40 minutes or until golden.
Beat eggs and add oil, flour and salt. Heat in large pan, add milk and stir constantly, cooking over medium heat until sauce starts to boil. Lower heat and cook until thickened (about 3 minutes). Add mustard and grated cheese. When cheese melts, stir in macaroni. Place in 350° oven and bake 30 minutes.
Combine sugar, cornstarch and cocoa. Add water and milk; boil 1 minute until thick. Add margarine and vanilla. Serve warm.
Mix all ingredients and put in a buttered casserole. Can be topped with the following topping.
*To sour milk, add 1/4 teaspoon of vinegar and let set 3 to 4 minutes.
Preheat oven to 350°. Place the ingredients in the order listed, into a well-greased 9 x 13-inch pan. Over this, pour 1 white cake mix, mixed according to package directions. Bake 1 hour. May be served warm or cold.
Coat an 8-inch square pan with cooking spray. Put peanut butter, chocolate chips and butter in a 3-quart microwave-safe bowl. Microwave, uncovered, on High 2 to 2 1/2 minutes until butter melts and chocolate chips look soft and glossy, but still retain their shape. Stir until smooth, then stir in marshmallows. Microwave on High 45 to 60 seconds. Marshmallows will be slightly melted. Stir to mix, then stir in cereal until well blended. Spread into pan. Refrigerate 2 to 3 hours until firm. Contains 175 calories, 0 cholesterol and 11 g. fat.
Blend well. Pour into unbaked 9-inch pie shell. Bake at 350° for 45 minutes or until knife inserted in middle comes out clean.
Mix together all ingredients. Marinate beef overnight in refrigerator. Drain and grill. Use sauce to baste while cooking. Soak wooden skewers several hours in water before use to prevent burning over the fire.
Boil macaroni until tender. Rinse with cold water. Mix all ingredients. Serve warm or cold.
Preheat oven to 350°. Line a 9 x 13-inch pan with foil so foil extends 2 inches on the long sides. Lightly butter bottom and sides of pan. Sift flour, baking powder, soda and salt. In another bowl, mix at medium speed, butter and sugars together for 2 minutes, until creamy. Beat in eggs one at a time. Beat well after each one. Beat in vanilla. Gradually add flour mixture until just combined. Using a wooden spoon, stir in white chocolate, cranberries and nuts. Scrape batter into pan. Smooth out. Bake for 30 to 40 minutes on middle rack until top is golden brown and toothpick inserted 2 inches from center has a few moist crumbs clinging to it. Cool bars. Lift out of pan using foil as handles, invert and peel off foil. Invert again and cut into bars.
Cook broccoli according to package directions, removing hard stems. Cook Minute rice according to package directions. Mix all ingredients together. Pour into a 9 x 14-inch baking dish. Bake in 400° oven for 30 minutes.
Scald milk with butter. Peel and slice potatoes. Put in a buttered, 2-quart casserole. Mix the potatoes with dry cornstarch. Pour scalded milk over. Bake at 350° for 45 minutes to 1 hour. I never add salt. It curdles the milk. The butter helps to season.
Melt margarine in heavy 1 1/2-quart saucepan. Stir in sugar, salt, cocoa and milk. Bring to a boil and boil exactly 2 minutes. Remove from heat and stir in peanut butter, then oats. Mix thoroughly and drop onto wax paper. Cool, then chill. Store airtight. If candy cookies stick to paper, peel them off gently. Yields about 56.
Beat eggs, whites separate, then yolks. Mix half and half, Milnot, junket and eggs. Add milk, then sugar and vanilla. This recipe works for any flavor by adding fruits, nuts, etc.
Cook sweet potatoes until tender. Mash and mix with milk and sugar; run through a coarse strainer. Add remaining ingredients and pour into unbaked pie crust. Bake 10 minutes in 425° oven. Reduce heat to 350° and bake 30 minutes or until set.
Over shortening, sugar and salt pour boiling water. Blend and cool. Add beaten eggs. Sprinkle yeast into the lukewarm water and stir until dissolved. Combine with egg mixture. Add flour. Blend well. Cover and place in refrigerator for at least 4 hours.
Soak minced onion in 1 tablespoon water for 10 minutes. In a cup combine dry mustard with 2 teaspoons warm water and let stand 10 minutes. Combine butter and cream cheese, blending well. Add onion, dry mustard, anchovy fillets, capers, caraway seed and white pepper. Mix thoroughly. Pack into a 2-cup mold. Chill until firm.
Combine all ingredients, except vegetable dippers. Mix well and chill. Serve with vegetable dippers. Makes 1 1/3 cups.
Put all ingredients together; stir to make a flat ball, then put in serving dish; chill a few hours. Serve with crackers. When ready to serve, pour cocktail sauce over top. This is great.
Melt butter; cook onions and garlic until transparent. Add salt, peppers and crawfish. In a separate pot, melt cheese and soup. Add crawfish and onions to cheese mixture. Add dash of Worcestershire sauce and a dash of crab boil. Mix in cooked fettuccine. Add milk if mixture is too thick.
Place chops in baking dish; cover liberally with soy sauce. (Do not salt chops, soy is salty enough.) Cover with foil and cook 35 to 40 minutes in a 325° oven. Uncover and turn chops, adding more soy sauce, if desired. Place on each chop 1 slice of pineapple, 1 round of green bell pepper and top with prune. Continue to cook until done. Additional pineapple, prunes and peppers may be added.
Combine water and bouillon cubes in potatoes. Bring to a boil. Add vegetables; cover and simmer 12 minutes. Melt butter. Blend flour and cook 1 minute. Gradually add milk and cook over medium heat until thickened. Stir constantly. Add cheese and stir until melted. Cook over low heat; do not boil.
Beat egg whites until stiff. Slowly add sugar, a tablespoon at a time, beating thoroughly after each addition. Fold in vanilla, nuts and chips. Drop by tablespoon onto a cookie sheet lined with foil. Do not peak. Place cookies in a preheated 400° oven. Turn off immediately. Leave overnight or at least 6 hours. Yields 3 dozen.
Cream together sugar, margarine and Crisco. Add brown and white sugar; mix well. Add eggs and vanilla; mix well. Sift together flour, salt and soda. Add potato chips and nuts. Mix all together. Drop by spoonful on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Let cool. Store in tight can.
Cut fillets into bite size pieces. Cook celery, onion, green pepper and garlic in oil until tender. Dissolve bouillon cubes in water. Add bouillon, tomatoes, okra and seasoning; cover and simmer for 30 minutes. Add catfish. Cover and simmer 15 minutes longer, or until fish flakes easily with a fork. Remove bay leaf. Place 1/3 cup rice in each of 6 bowls. Fill with gumbo.
Mix brown sugar, flour and nuts. Stir in melted butter. Reserve 1/3 cup crumbs. Press into an 8-inch square pan. Bake at 350° for 10 minutes.
Put cereal in large bowl and pour boiling water over it. When it cools a little, add buttermilk and baking soda; stir well. Cream together sugars, eggs, oil and molasses. Add to cereal mixture and mix well. Add flour and mix thoroughly. Set in refrigerator overnight. Do not stir again; just spoon into greased muffin tins and bake at 350° for 15 to 20 minutes.
Mix butter, water and chicken broth in a saucepan. Bring to a boil. Pur over rice and noodles in a 1 1/2-quart Corning dish. Cover. Bake at 350° for 30 to 45 minutes.
Heat sugar and syrup until sugar dissolves. Boil. Stir in peanut butter. Pour over Rice Krispies in a 9 x 13-inch pan. Cut into bars.
Combine ingredients in food processor and chop. Pour mixture over bow tie pasta. Sprinkle with 1/2 cup Parmesan cheese.
While potatoes are warm, drizzle with a little vinegar. Combine cottage cheese, sour cream, mustard and salt. Pour over potatoes. Add the onion, celery, green pepper and eggs. Mix carefully! Chill several hours to blend flavors. Fold in Blue cheese just before serving. Serves 6 to 8.
Take insides out of pumpernickel; save for dip. Mix all ingredients together and fill inside of pumpernickel.
Beat egg whites. When fluffy, add sugar and vanilla. Add coconut and corn flakes. Drop on greased pan with spoon. Bake at 350° for 10 to 12 minutes or until brown.
Saute onion in a small saucepan until onion is almost transparent. Add stewing meat and brown. Add seasoning, salt, pepper, celery powder, garlic powder and parsley to taste. Add water, enough to cover ingredients. Cover and simmer for two hours. Add carrots and cook until done. Just before serving, add the two packets of instant gravy. Mix well and serve. It is very good served over noodles.
In bowl blend ingredients, except crescent rolls. Separate the rolls. Split 1/4 cup pepperoni mixture on each roll. Place cut side seam down on cookie sheet. Start at short side and roll up. Bake at 375° for 12 to 15 minutes until golden brown.
Mix milk, egg, onion, salt and pepper. Add to squash and mix well. Add cracker crumbs to mixture. Bake at 350° for 30 to 40 minutes. Save small amount of cheese for topping.
Sift flour; measure to resift 3 times with baking powder and salt. Cream shortening and butter; blend in sugar gradually. Add eggs; beat until smooth and fluffy. Stir in vanilla. Add sifted dry ingredients and milk alternately in 2 or 3 portions, beginning and ending with flour and beating well after each addition. Chill for 1 hour. Roll on lightly floured board to about 1/8-inch thickness; cut out with any desired cookie cutter about 2 inches in diameter.
In large pan melt butter, add onions and cook until caramelized; stir while cooking. Add other ingredients simmer 5 minutes. Put in individual serving bowls and garnish with fresh basil.
Melt margarine in top of double boiler over boiling water. Pour margarine into blender container. Add 1/2 cup carrots, all of juice, vanilla and cinnamon; process at medium speed until smooth. Return margarine mixture to double boiler; add remaining carrots. Heat and garnish. Yield: 6 servings.
In large bowl, sprinkle unflavored gelatine over water; let stand 1 minute. Add hot juice and stir until gelatin is completely dissolved. Stir in reserved syrup. Chill, stirring occasionally until mixture is consistency of unbeaten egg white. Fold in peaches and grapes. Turn into 5 1/2-cups mold and chill until firm.
Put the pie filling in bottom of 9 x 13-inch Pyrex dish. Pour dry cake mix over top of filling; spread. Cut butter in pats and place all over top of cake mix. Sprinkle nuts on top. Cook at 350° for 45 minutes. Make sure to check it after 30 minutes. Can add Cool Whip on top or you can use vanilla ice cream.
Preheat oven to 350°. Grease and flour loaf or tube pan. Dump all ingredients in large bowl. Mix together. Pour into pan and bake at 350° for 40 - 50 minutes.
In a large bowl, thoroughly combine brown sugar, cornstarch and soy sauce. Add beef; turn to coat. In large skillet, heat oil and cook garlic, pepper and beef mixture over high heat, stirring constantly, for 3 minutes or until beef is browned. Stir in red and green peppers and green onions; cook over medium heat, stirring constantly, for 5 minutes or until vegetables are crisp-tender. Add salt and pepper.
Mix jello (dry) in cottage cheese, then add drained oranges. Whip Dream Whip and add to the other ingredients.
Slit peppers and remove seeds. Stuff small amount of cheese into pepper halves. Mix remaining cheese with sausage. Knead mixture. Gradually add biscuit mix and continue kneading to make dough. Pat out small amount of dough and shape around stuffed pepper half to form egg shape. Roll in Shake 'n Bake, in beaten eggs, then in Shake 'n Bake again. Bake at 350° for 30 minutes.
Saute onions, celery, green peppers and mushrooms until soft. Throw the still-moist rice into the saute mixture and brown until golden. Prepare a sauce using bottled barbecue sauce, ketchup, Worcestershire sauce, lemon juice and Tabasco sauce. (These measurements can be played with according to individual taste!) Pour over rice mixture and mix until heated. Serve!
Mix all ingredients. Use a teaspoon to drop the mixture into heated cooking oil. Deep fry; drain on paper towels.
Cook squash, onion and carrots in salted water for 10 minutes. Drain. Combine soup and sour cream. Stir in vegetables. Mix well. Melt butter and add stuffing mix. Spread 1/2 of crumbs in bottom of a 2-quart casserole dish. Spoon vegetables on top. Top with remaining crumbs. Bake at 350° for 25 to 30 minutes.
Place a large patty of seasoned ground beef on a square of aluminum foil. On meat, place 4-6 slices of onion, 4-6 slices of potatoes, and 4-6 strips of carrots. Pull the foil up to form a cup and over each ground beef patty pour 1 tablespoon of the sauce (see sauce recipe listed below). Twist the foil edges tightly. Place on cookie sheet and bake 45 minutes at 325°. Serves any number desired.
Slice entire package rolls horizontally. Place ham on bottom and top with cheese. Replace top of rolls. Melt butter and add remaining ingredients and stir. Roll over rolls. Refrigerate overnight or freeze for later. Bake at 350° for 12 to 15 minutes or until cheese melts.
Blend (crumble) first 5 ingredients. Add beaten eggs and milk. Chill. Roll out and cut in 3-inch squares. Bake on greased cookie sheet 40 to 45 minutes.
Mix the pineapple juice and lemonade together. Add the sherbet. Pour Ginger Ale over mixture and serve.
In large bowl, stir eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake in 350° oven 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean.
Dissolve Jell-O and marshmallows in boiling water using mixer or blender. Add yogurt and mix until smooth. Add cold water to reserved juice to make 1/2 cup. Add to Jell-O mixture. Chill until partially set. Fold in pineapple. Put in mold; chill until firm. Serves 8.
Measure and sift together flour, salt and soda. In a separate bowl, cream sugar and shortening; add egg, beating until light and fluffy. Add vanilla and nuts or fruit and stir with rubber spatula to blend; add flour mixture. Drop from a teaspoon onto greased cookie sheet or shape into crescents with floured fingertips. Bake at 375° about 12 minutes.
Cook bacon in large saucepan until crisp. Remove bacon; drain on absorbent paper and crumble. Reserve 2 tablespoons drippings. Cook and stir onions in reserved drippings until tender and lightly browned. Add soup, then gradually mix in water. Bring to a full boil. Add rice, salt and bacon. Cover; remove from heat. Let stand 5 minutes. Makes 8 servings.
In large mixing bowl, beat eggs until foamy. Stir in remaining ingredients, mixing well. Spread in greased 9 x 13 baking dish. Bake at 350° for 50 minutes. Let stand a few minutes to set. Cut into squares and serve with gravy.
In a 2-quart saucepan, place pears and syrup, wine, cinnamon stick and cloves. Bring to a boil; cover and simmer 10 minutes. Remove pears, cinnamon and cloves. Reserve 6 pear halves and dice remainder.
Stir together flour, baking powder and 1/4 teaspoon salt. Beat butter and shortening for 30 seconds. Add the sugar and beat until fluffy. Add egg, milk and vanilla; beat well. Add dry ingredients to beaten mixture until well combined. Cover and chill for 3 hours. Working with half the dough at a time, on a lightly floured surface, roll to 1/8-inch thickness. Cut into desired shapes. Place on an ungreased cookie sheet. Bake at 375° for 8 minutes or until done. Makes 36.
In bowl, combine sugar and butter; beat until creamy. Add eggs and vanilla; beat well. Stir together dry ingredients; gradually add to creamed mixture until completely blended. Chill for 30 minutes. On a lightly floured surface roll dough to a 1/4 inch thickness. Cutters should be dipped in flour. Place on ungreased baking sheet. Bake at 350° for 10 to 12 minutes. Makes a very moist and chewy cookie.
Mix all in punch bowl, except 7-Up. Add this just before serving. Make ice float by freezing some of the fruit juice and citrus slices. A few drops of red food coloring will give this punch a festive color, but this is optional. Serves 25.
Marinate brisket in liquid smoke overnight. Mix Worcestershire sauce with barbecue sauce. Drain liquid smoke from brisket and pour sauce mix over brisket in roaster. Cover brisket with onion slices and bake at 350°, covered, 4 to 6 hours.
Spread bean dip on pizza pan or glass tray. Mash avocado and lemon juice together and spread over dip layer. Mix sour cream, taco seasoning, and taco sauce together and spread over avocado mix. Dice tomato and sprinkle on; chop spring onion and sprinkle on; shred Cheddar cheese and sprinkle on. Use black olives for garnish if desired.
Mix all ingredients. Freeze. Let thaw 1 to 2 hours before serving.
Sift flour, salt and pepper together. Dip pork chops in mixture and shake off excess. Heat oil in large skillet and cook chops over medium-high heat until done. Remove from skillet.