HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt in double boiler the eggs, butter and chocolate chips. Let cool. Mix well with the marshmallows and pecans. Powder 3 sheets wax paper with powdered sugar. Divide mixture into thirds and roll each portion to about 1 1/2 x 10-inches. Wrap well. Refrigerate overnight. Slice 1/4-inch while cold.
Combine all ingredients in a large chilled mixing bowl. Beat until very thick. Garnish with fresh fruit. Makes approximately 6 servings.
Melt bark in microwave and dip crackers, cookies and pretzels. Lay on waxed paper or cookie racks to harden.
Brown meat and onion. Drain off fat. Stir in dry taco mix, salt, water and taco sauce. Add chopped frozen spinach (can be defrosted quickly in microwave if in a hurry). Add ham, cover, cook until thoroughly heated. Simmer 5 minutes. In another skillet, heat oil. Dip tortillas, one at a time, into oil until soft and limp, 5 to 10 seconds only. Drain on paper towels. Add 1/3 cup of meat mixture to each shell, roll up. Bake at 350° for 30 minutes, covered. Spread sour cream then cheese on top, return to oven to melt cheese (5 to 10 minutes).
Combine all ingredients in greased baking pan or dish. Frozen peas may be added if desired. Bake at 375° for about 1 hour.
Mix sugar, coconut and sour cream and let set overnight in refrigerator. Bake cake as directed on box and cool, then slice layers in two. Spread mixture between layers except for one cup. Add that one cup to the Cool Whip and use to frost top and sides of cake. Put on cake plate in refrigerator and let set for 3 days before serving.
Mix all ingredients together. Pour into a 13 x 9-inch pan (greased and floured). Bake at 350° for 55 minutes.
Brown meat. Drain grease. Add soup and simmer. Add ketchup and seasoning as desired. Serve on hamburger buns.
Mix pudding with pineapple and juice; mix well. Then add Cool Whip and mix well. Add all the marshmallows and again mix well. Cover and refrigerate overnight.
Melt morsels and peanut butter in microwave (careful not to burn peanut butter). Stir to mix. Add peanuts and stir. Drop by teaspoon onto waxed paper. Cool and serve. Can store in fridge.
Melt margarine over a pot of boiling water. Add Golden Syrup and baking soda. Add oats, sugar, flour and coconut. Smooth into pan. Bake at 325° for 5 to 7 minutes. Turn off oven and leave in for an additional 25 minutes.
Mix sugar and flour. In saucepan, bring to a boil, butter, water and cocoa. Add this to flour and sugar mixture. Mix well. Add eggs, buttermilk, soda, salt and vanilla; mix well. Cook in greased 11 x 16-inch pan at 350° for 25 to 30 minutes.
Drain tuna; flake. Combine tuna, onion salt, Worcestershire sauce, horseradish and sour cream. Cover; chill. Garnish with parsley and surround with potato chips. Yields 1 1/2 cups.
Mix as for plain yellow cake. Bake about 40 minutes in 350° oven.
Mix and press into 9 x 13-inch pan (sprayed with Pam).
Cream margarine and sugar. Add egg and beat well. Add apples and stir to blend. Set aside. Sift flour, salt, baking soda, cinnamon and nutmeg. Add to apple mixture. Fold in nuts. Pour into greased or sprayed 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. Cool. Cut into 2-inch squares. Sprinkle with powdered sugar, if desired.
Melt butter, sugar and syrup. Add 1 cup milk and cream of tartar. Cook fast, stirring and adding remaining milk, 1 cup at a time, about every 5 minutes. Cook slow until crack stage (248°). Fold in nuts. Pour in greased cookie sheet. Cool. Cut with scissors. Wrap in waxed paper. Twist ends.
Boil chicken in salted water. Debone and cut chicken in bite-size pieces. Dip tortillas in chicken stock until wilted.
Dissolve lime in 2 gallons of water and add cucumbers, which have been scrubbed and cut into 1/2-inch slices. Soak for 24 hours, stirring occasionally. Make a picking solution of vinegar, sugar, salt, cloves, allspice and celery seed (tie the last 3 up in a cloth). Soak cucumbers in this solution for 3 hours, then boil for 30 minutes. Put into hot jars and seal. Makes 12 to 14 pints.
Soak quail in buttermilk for at least 30 minutes. Coat with flour; sprinkle with salt. Brown in deep fat. Remove oil but leave pan drippings. Add 1 can mushroom soup, 1 can water. Stir together with pan drippings and simmer quail in gravy at least 30 minutes.
Cream the sugar, shortening, salt, vanilla and eggs together; gradually add flour, mixed with baking powder. Mix the buttermilk with baking soda and add, parts at a time. Drop onto cookie sheet and top with raisins or anything you like. Bake at 425° for 8 to 10 minutes.
Make sauce of butter, flour and salt, adding milk gradually along with water. Cook until thick. Pour over stiffly beaten egg yolks. Add salmon. Beat egg whites stiff and fold into sauce. Pour into buttered dish, set into pan of hot water. Bake at 350° for 45 to 50 minutes. Serves 6.
Combine eggs, sugar, oil and pumpkin; beat until light and fluffy. Combine dry ingredients and add to pumpkin mixture. Spread in ungreased 15 x 10 x 1-inch pan. Bake at 350° for 25 to 30 minutes. Cool.
In punch bowl, stir cold water into lemonade mix until dissolved. Stir in pineapple juice. Stir half the sherbet to soften. Blend into the lemonade mixture. Scoop remaining sherbet on top, resting bottle on rim of bowl, carefully pouring 7-Up. Stir gently. Makes 14 cups.
Combine rice, soups and wine in a covered container and refrigerate overnight. Pour rice mixture in an oblong 9 x 12 x 13-inch glass baking dish that has been buttered. Place chicken pieces on top and cover with foil. Bake in a 375° oven for 1 hour. Remove foil and brown for 15 minutes. Serves 4 to 6 people.
In a large pot, saute onions in butter until transparent but not browned. Add the sweet potatoes and broccoli. Saute lightly. Stir in broth, potatoes and seasonings. Cook until almost done; add cream and heat through.
Mix sugar, oleo, syrup, salt and red hots. Cook 5 minutes or until red hots dissolve. Add soda and stir well. Pour over popped corn. Bake in a 250° oven for 1 hour, stirring every 15 minutes. Spread out and cool.
Combine dry ingredients. Stir in nuts and set aside. Combine remaining ingredients. Add to dry ingredients, stirring until moistened. Put into 2 greased and floured loaf pans (9 x 5 x 3-inch). Bake at 350° for 1 hour or until done.
Cut rabbits into serving size pieces. Add salt, pepper, garlic salt and lemon pepper. Brown rabbits in shortening, add flour and brown well. Add onions, celery and garlic. Cook for 2 minutes. Add water and cream of mushroom soup. Pour mixture over rabbits. Cook for 25 minutes or until tender. Add fresh mushrooms. Simmer 5 more minutes. Serve with steamed rice.
Cook potatoes in large pot of boiling salted water until just tender, about 20 minutes. Drain and cool. Cut potatoes in half. (Can be prepared 1 day ahead. Cover and refrigerate.)
Put cucumber, soup, milk, sour cream and seasonings in blender. Blend 1 minute. Chill several hours or overnight. To serve, stir and pour into small bowls or cups. Garnish.
Combine first 5 ingredients. Cook until mixture forms a ball in cold water. Remove from stove. Add coconut and nuts. Beat until stiff. Roll in damp cloth. Allow to harden and slice in 1/4-inch rounds.
Mash avocados or puree in blender. Add other ingredients abd mix well. Chill.
Cook vegetables until tender and drain. Mash eggs with fork and add room temperature mayonnaise. Spread this over the vegetables. Top with bacon bits.
Cut meat in 1-inch cubes. Dredge in seasoned flour. Preheat skillet at 6. Melt shortening and saute garlic. Add tomato juice, bay leaves, cloves, marjoram, sugar, salt, pepper, parsley and water. Reduce heat; cover and simmer for 1 hour or until meat is tender. Add more water, if needed. Add whole onions and carrot strips. Cover and cook for 15 minutes. Add peas; cover and cook until all vegetables are tender. Remove bay leaves before serving.
Heat oven to 350°. Grease 8 or 9-inch pan. In small bowl, combine peanut butter and honey; blend until smooth. Set aside. In large bowl, combine brownie mix, 1/4 cup butter, water and egg; beat 50 strokes with spoon. Spread half batter in pan. Score batter into 16 squares. Using 1/4 cup of peanut butter mixture, place 1 measuring teaspoon of mixture into center of each square. Carefully spread remaining batter over top. Bake 30 to 35 minutes or until edges pull away from pan. Cool 45 minutes. Spread remaining peanut butter mixture over brownies. In small saucepan, combine chocolate chips and 3 tablespoons butter; cook over low heat until melted and smooth, stirring constantly. Spread over top of brownies. Cool 45 minutes or refrigerate until set. Cut into bars.
Combine chocolate and butterscotch morsels in 2-quart casserole. Heat in Radarange oven on Cookmatic level 6 for 5 to 6 minutes, or until melted. Stir once during melting. Stir in peanuts. Drop by teaspoons onto waxed paper. Let set until firm. Store in airtight container. Yields 3 1/2 to 4 dozen.
Melt Cheez Whiz in microwave. Mix all ingredients well. Bake at 350° for one hour.
Combine sugar, butter, syrup and salt. Microwave 2 minutes on High. Stir. Microwave 2 minutes on Medium (50%). Add soda; stir until foamy. Pour over popcorn. Stir well. Microwave 3 minutes, stirring after each minute. Spread out to cool.
Cut peppers in half. Remove seeds, wash, cook 10 minutes or until tender. Brown meat and drain. Add onion, tomato sauce and rice. Simmer 15 to 20 minutes. Fill peppers with mixture. Top with grated cheese. Put in 350° oven until cheese is melted.
In bowl, layer half the lettuce, half the peas and onion. Add remaining lettuce, peas and the boiled egg (sliced or grated). Blend mayonnaise and sour cream. Spread over salad. Top with cheese. Best when refrigerated, but loses crispness after several hours.
Place pork cutlets evenly in bottom of 9 x 13-inch baking pan. Sprinkle heavily with garlic salt and caraway seed. Cover pan with foil. Bake at 350° for 45 minutes. Uncover and bake 10 more minutes to brown.
Combine beans, celery and pimiento. Dissolve salt and sugar in vinegar and add salad oil. Cover and shake. Pour over bean mixture. Chill several hours or overnight. Stir occasionally.
Combine as listed. Mix well. Pour into greased 10-inch pie plate (or two 8-inch foil pans). Bake at 350° for 45 minutes.
Cream ingredients together. Stir until blended, then separate dough into 4 balls. Roll each ball into 12 (1-inch) balls. Press each into tiny muffin pans. Bake at 350° for 12 to 15 minutes. Yields 4 dozen.
Wash garbanzos. Soak overnight with a tablespoon of salt in sufficient water to cover beans. When ready to cook, drain the salted water from the beans. Place in 4-quart soup kettle and add 2 quarts of water, ham and beef bone. Cook for 45 minutes over slow fire, skimming foam that forms at the top. Cut salt pork in thin strips and fry slowly in a skillet. Add chopped onion; saute lightly. Add to the beans along with potatoes, paprika and saffron. Add salt to taste. When potatoes are done, remove from fire. Add chorizo that has been cut in thin, round slices. Serves 4.
Dissolve 2 gelatins in boiling water. Stir in frozen raspberries, breaking up in large pieces. Break up cranberry sauce with fork; stir into gelatin mixture. Chill until partially set. Carefully pour in lemon-lime beverage, stirring gently. Turn into a 6 cup mold. Chill 5 to 6 hours or overnight.
Bake cake and let cool completely. Cut to make 3 layers. Ice between layers with Eagle Brand milk mixed with lemonade (thawed) and small carton Cool Whip. Ice outside of cake with small carton of Cool Whip.
Preheat oven to 325 degrees. Rub meat with lemon juice. Tear bread slices into crumbs. Add apples. Combine corn syrup and peanuts with bread crumbs and apples. Stuff pork and tie securely. Place on rack in shallow baking pan and roast 50 minutes or until done.
Mix together flour, salt, egg, milk and salad oil until dry ingredients are moistened. Cut onions into slices 1/4-inch thick. Separate into rings. Coat onions with mixture. Fry in hot oil at 375°.
Mix all ingredients together. Put in an open dish. I used a 2 x 7 x 10-inch. Stir 3 or 4 times while cooking. Bake at 350° for 45 minutes. Serves 6.
Cream margarine and sugar. Add eggs, one at a time. Blend in flour and vanilla. Spread on greased jelly roll pan. Score into squares and spoon 1 teaspoon fruit pie filling into each square. Bake at 350° for 30 minutes. Sprinkle with powdered sugar.
Cream together sugar and shortening. Beat in egg. Sift together dry ingredients and add to mixture. Beat until well blended. Stir in apples. Drop in the shape of balls on a greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Cook potatoes in slightly salted water for 10 minutes. Melt butter in saucepan; stir in flour, catsup, salt and pepper. Add milk gradually while stirring. Cook over low heat until thickened. Arrange potatoes, tuna and onion in Pyrex dish. Pour sauce over and bake at 375° for about 45 minutes.
In large mixing bowl, combine all ingredients except tomato sauce. Add 1/4 cup tomato sauce to meat mixture. Mix thoroughly. Spoon into 4 or 5-cup ring mold. Use Cook cycle and cook 20 to 22 minutes. It is done when meat pulls away from sides of dish. Let stand 5 minutes, drain. Invert onto warm serving platter.
Combine margarine and crackers and set aside. Mix chicken, sour cream and chicken soup. Pour 1/2 cracker crumbs mixture in bottom of casserole, then pour chicken over crumbs. Then put remaining crumbs on top. Bake at 350° until brown, about 40 to 45 minutes.
Grate cheese; cream with butter. Mix in flour by hand with pinch of ground red pepper. Bake at 350° for 12 minutes.
Place on microwavable plate. Cook on High for 1 to 2 minutes.
Grease a 9 x 13-inch pan. Cover bottom with nuts and coconut. Mix cake according to package directions and pour over nuts and coconut. Mix cream cheese, powdered sugar and melted butter and pour over unbaked cake. Bake for 50 to 60 minutes at 350° or until cake tests done when toothpick is inserted.
In saucepan, combine seasoned salt, thyme, green onions, flour, sour cream, parsley and pineapple juice. Brown chicken in pan with butter. Cook ingredients together. When heated, add cheese. Cook chicken for 1/2 hour, then put sauce on chicken and bake uncovered for 1/2 hour at 350°.
Cream shortening and sugar well. Add eggs one at a time; blend well after each addition. Add vanilla. Add soda to buttermilk. Add flour and buttermilk, alternating, adding flour and buttermilk until all is used, beating well after each addition. Bake at 325° in four 9-inch pans for 30 to 40 minutes.
In a large saucepan, combine sugar, milk, butter and salt. Cook over moderate heat, stirring constantly until mixture comes to a boil. Remove from heat. Add semi-sweet morsels. Stir until morsels melt and mixture is smooth. Spread evenly in aluminum foil lined pan, 13 x 9 x 2-inch. Chill in refrigerator until firm, about 1 1/2 hours. Lift out of the pan and peel off the foil. Allow fudge to soften several minutes. Cut into shapes with cookie cutters. Decorate with pastry tube, using white or colored frosting.
Combine wafers and butter. Press into 10-inch spring-form pan. Refrigerate for 1 hour. Soften ice cream and mix in creme de menthe until color is uniform. Fill wafer shell. Freeze.
Mix squash, onion, one teaspoon butter or margarine and soup well. Mix corn bread stuffing and one stick melted butter or margarine. Add 3/4 of this mixture to the squash mixture; put in 2-quart dish and sprinkle remaining on top. Bake at 350° for 35 minutes.
Saute onions in butter. Add cheeses until melted. Add frozen broccoli and mushroom soup. When heated completely, add can of mushrooms and your almonds. Serve.
In a gallon container, mix together peaches with juice and 2 1/2 cups of the sugar. Do not refrigerate. Stir once a day for 10 days. On the 10th day, add the pineapple and juice and the other 2 1/2 cups of the sugar. Stir once a day for 10 days. On the 20th day, add the fruit cocktail and juice and the maraschino cherries (do not add the juice of the cherries). Stir once a day for 10 days. On the 30th day, drain juice from fruit mixture. Mix together 1 cup of the fruit mixture, cake mix, eggs, vegetable oil, nuts, raisins and coconut until well blended. Pour into a greased tube pan. Bake at 325° for 60 to 75 minutes (until done).
Boil new potatoes whole (with skin on). Fry bacon crisp and save grease. Drain bacon. Crumble when cool. Saute chopped green onions (tops also) and chopped celery in bacon grease.
Melt butter in heavy frying pan. Add crumbs and sugar. Stir continually until bread crumbs are browned. Place prepared crumbs in greased loaf pan alternately with layers of applesauce. Bake in slow oven for 40 minutes to 1 hour. Allow to harden in refrigerator. Serve cold with whipped cream.
Beat sugar, margarine and warm applesauce. Add spices, eggs, raisins and nuts. Mix flour and soda and add to batter. Mix thoroughly. Pour into a greased tube pan. Bake 40 to 45 minutes at 350°. To store keep tightly wrapped in foil. Gets better with age if it lasts that long!
Preheat oven to 350°. Spray a 9 x 13-inch glass pan with Pam. Mix and press in bottom of pan the cake mix, 1 stick margarine and 1 egg. Sprinkle chopped pecans over mixture. Mix sugar, 1 stick margarine, 2 eggs and cream cheese. Spread over top of pecans. Bake for 45 minutes. Cool and cut into small squares.
As I walked down life's lonesome highway a long time ago, I saw a sign that read: "Heaven's Grocery Store". As I got a little closer, the door swung open wide...and I stepped inside! I saw a host of angels, they were standing everywhere...One handed me a basket and said, "My child, go and shop with care. Everything a Christian needs is in this store; the things you can't carry today...Tomorrow, you can come back for!"
In large saucepan, combine carrots and salt with water to cover. Bring to a boil over high heat and cook 20 minutes or until fork-tender; drain. Return carrots to pan and add butter or margarine and sugar. Shake pan over low heat to melt butter and glaze carrots. Sprinkle with mint.
Mix together yeast, 1 tablespoon sugar and water. Set aside. Combine milk, margarine, 3 tablespoons sugar and salt. Cool to lukewarm. Add to yeast mixture. Add flour and form into soft ball. Let rise 15 minutes. Knead 20 times on a floured board. Form into rolls for 9 x 13-inch pan or muffin pan. Let rise 15 minutes. Bake at 350° for 15 to 17 minutes.
Grind nuts, onion, parsley and toast. Add cheese, well beaten eggs and seasonings; mix well. Fry in deep fat. Place in large casserole. Cover with tomato juice, V-8 or spaghetti sauce. Bake in moderate oven for 30 minutes.
Heat juice and water. While hot, stir in jello. Cool and add cream cheese. When cold, add cream, beaten stiff. Add crushed pineapple. Chill in refrigerator.
Melt candy bars in microwave. Slowly beat melted candy bars into Cool Whip in a large mixing bowl. Once completely mixed, pour into pie crust. Top with desired amount of Cool Whip for garnish. Refrigerate 4 hours. Serve.
Peel and quarter both apples. (You will have eight quarters.) The crescent rolls have eight sections. Roll each one out on a floured board as much as possible. Take one quarter of apple and slice onto one section of crescent rolls. Bring sides up and pinch together. Place dumplings in 9 x 13-inch pan. Mix together sugar, melted margarine and orange juice. Pour over dumplings. Bake at 400° for 20 to 25 minutes or until brown. Serve with vanilla ice cream. Delicious! Yield: Eight dumplings.
Heat oil in a Dutch oven; brown roast on all sides. Add onion and cook until transparent. Add coffee, 3/4 cup of water, bouillon, basil, rosemary, garlic, salt and pepper. Cover and simmer for 2 1/2 hours or until meat is tender.
Mix sauce ingredients together while broccoli is cooking. Add cooked and drained broccoli and place in casserole dish. Top with grated cheese. Bake at 350° for 45 minutes.
Combine all the ingredients and cook until tender. Serve over hot rice. Makes 8 servings.
Mix all together and bake in a 9-inch square pan. Bake for 25 minutes at 350°. Reduce to 325° for another 20 minutes.
Combine in large bowl 1 cup flour, oats, brown sugar, soda, salt and melted butter or oleo. Press 1/2 of crumbs into bottom of 9-inch square pan that has been greased. Bake at 350° for 10 minutes.
Heat the oil in a heavy pan over medium heat until warm. Add the garlic	and cook until soft. Cut tomatoes into 1-inch pieces and add to the pan along with the basil and optional fennel seed. Cook for 25 minutes, stirring often. Pour into a blender or use a stick blender and puree. Return the sauce to the heat and season with salt and pepper. Simmer over medium heat for 10 minutes to reduce slightly. This sauce is great over fish, pork, poultry or pasta.
Heat eggs, sugar and vinegar over low heat until jelled. Mix with cream cheese (softened), onion and pepper. Serve with chips, crackers or vegetable sticks.
Cook chicken in boiling water until tender. Remove bones and chop meat; set aside. Cook rice according to package directions. Saute onion in margarine until tender. Stir in flour, soup, milk and mushrooms. Layer chicken, rice and sauce in a greased 2 1/2-quart casserole dish. Bake at 350° for 30 minutes; top with cheese and bake 15 minutes longer. Yields 8 servings.
Beat egg whites and gradually add sugar. Beat well; add nuts and vanilla. Melt butter in pan and add nut mixture. Spread in one layer on a cookie sheet. Bake at 325° for 30 minutes, stirring every 10 minutes.
Combine caramel ice cream topping and 3 tablespoons of flour and set aside. Combine remaining ingredients (except chocolate pieces and pecans) in a large bowl. Press half of combined crumb mixture into bottom of 7 x 11-inch pan. Bake at 350° for 10 minutes. Remove from oven. Sprinkle with chocolate pieces and pecans. Spread carefully with caramel mixture. Sprinkle remaining crumb mixture. Bake 15 to 20 minutes longer or until golden brown. Chill for 1 to 2 hours. Cut into bars.
Cut tomato, onion and pepper. Mix with meat. Add egg and cracker crumbs. Bake in square pan at 325° for 45 minutes. When meat loaf has cooked 25 minutes, pour 1 small can tomato sauce over it.
Mix all together and let stand for a while for flavors to mix. Use 9 x 13-inch pan. Bake at 300° for 2 hours. Serves 9 to 12.
Mix cream cheese and sour cream. Dice dried beef, green pepper and onion. Add to cream cheese and sour cream and mix. Bake at 350° for 15 minutes.
Grind vegetables; set aside. Put other ingredients in large pot. Boil 5 minutes. Add vegetables. Boil 5 minutes more. Pour into hot pint jars. Add lids and process 10 minutes in your canner.
Bring cheese to room temperature. Then mix together all the ingredients, except for pecans. Shape into a ball and coat with chopped pecans.
Fry sausage until crumbled. Drain and pour into casserole dish. Mix eggs, salt, mustard and milk. Sprinkle with bread crumbs and cheese. For best flavor, let set overnight in refrigerator. Cook for 45 minutes at 350° in a 9 x 13 x 2-inch pan. Freezes well. Makes 6 to 8 servings.
Mix all the ingredients together until well beaten. Bake in a sheet cake pan at 350° until cake is done, about 30 to 35 minutes. Let cool.
Mix together crabmeat and cream cheese. Shape into ball. Before serving, top with cocktail sauce. Serve with crackers of your choice.
Heat oil in 10-inch skillet. Add zucchini, carrots, onion, green pepper, garlic, celery, salt, basil and pepper. Toss to mix well. Cook, covered, over medium-high heat for 4 minutes, stirring occasionally. Combine taco sauce and mustard. Stir into vegetables. Add tomato wedges. Cook, uncovered, 3 to 5 minutes, or until thoroughly heated. Season with salt and pepper. Serve hot or cold. Makes 4 to 6 servings.
Place rice, onion and butter in skillet; cook over medium heat, stirring constantly until brown. Add bouillon and mushrooms. Place in a 1 1/2-quart casserole; cover. Bake at 300° for 1 hour and 20 minutes. Remove cover; bake for 10 minutes longer. Makes 6 to 8 servings.
Poke kielbasi and microwave to drain grease, 1 to 2 minutes. Mix sauces, then put in crock-pot with kielbasi and other ingredients. Cook on low 8 to 10 hours.