HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate in water. Add 2/3 cup sugar. Bring to boil, stirring constantly. Remove from heat, stir in butter and 1 1/2 teaspoons vanilla; set aside. Mix and sift flour, 3/4 cups sugar, baking powder and salt. Add shortening, milk and 1/2 teaspoon vanilla. Beat two minutes. Add egg; beat two minutes more. Pour batter into unbaked pie shell. Stir chocolate sauce and pour carefully over batter. Sprinkle top with nuts. Bake at 350° for 55 to 60 minutes.
Mix soups, milk and rice and pour in dish. Lay chicken on top. Sprinkle dry onion mix on top. Bake at 350° for 1 1/2 hours.
Mix together first five ingredients and pour in casserole dish. Melt margarine. Add 1 1/2 or 2 cups of crushed crackers (Waverly wafers or Ritz), and pour over vegetables. Bake at 400° for 20 to 30 minutes.
Mix sugar, evaporated milk and margarine. Cook to form a soft ball in cold water. Add marshmallows and chocolate chips. Beat until dissolved, then add pecans. Pour into a buttered dish. Let cool and cut in squares.
Put the flour into mixing bowl. Make a well in the center of the flour and the egg. While whisking, pour in the nondairy creamer and then the skim milk. Continue to whisk until the batter is smooth and free of lumps, then whisk in the nutmeg and vanilla. Cover the batter and set it aside for 30 minutes.
Heat oven to 250°. Combine cereal, chow mein noodles and cashews in a 13 x 9-inch pan; set aside. Combine oil, soy sauce, garlic and onion powders in a bowl. Pour quickly over cereal mixture. Stir to coat evenly. Bake for 1 hour, stirring every 20 minutes; cool. Store in airtight container. Makes 10 cups.
Cook ground meat (stirring so it doesn't stick together) with onion and garlic, until it is just done. Mix with all ingredients in a large casserole dish. Bake at 450° for 30 minutes, until it's bubbly hot. Be sure tamales and hominy are drained well.
Melt butter in skillet. Add garlic, parsley and oregano; saute for 1 minute on medium high heat. Add shrimp; lower heat to medium. Cook shrimp until they turn pink. One minute before serving, add vermouth. Serve over rice or pasta. Sprinkle with Parmesan cheese.
Melt butter in top of double boiler. Stir in flour and add next five ingredients. Slowly stir in milk. Cook over boiling water, stirring until thickened. Remove from heat and add crab meat and eggs. Top with buttered bread crumbs. Bake at 400° for approximately 10 minutes. Yields 6 ramekins.
Melt butter in a 9-inch baking dish. Mix together the flour, sugar and	milk and pour over the melted butter. Pour peaches on top of batter. Bake at 400° for 30 minutes or until golden brown.
Mix the marinate in a large cooler. Two to three turkeys will fit in a large cooler. Marinate for at least 3 days (5 days isn't too long) turning birds at least once daily from back to breast and mixing marinating ingredients each time. Birds must be kept cold during the marinating process. The day before or the day of the cooking, inject extra Louisiana hot sauce into the breast and thighs with a hypodermic needle, if desired.
Dissolve soda in hot water. Combine all ingredients and drop on cookie sheet. Press down with spoon. Bake at 250° to 300° for 8 minutes.
Cook first 4 ingredients together until tender; add milk. Melt butter in saucepan; add flour. Cook, stirring over low heat 3 minutes to make thick sauce. Add to soup. Stir constantly until hot and slightly thick. Season to taste with thyme, celery salt, salt and pepper.
Place chicken pieces in pan that has been greased with vegetable oil. Season with spices (pepper, Season-All, garlic powder and salt to taste) over front and back side. Cover chicken with celery and onion; add water. Cover with aluminum foil. Bake for 1 hour at 350°. Remove foil and brown off about 20 minutes at 250°. Ready to serve.
Blend egg yolks with sugar until sugar is dissolved. Add milk, a little at a time, to ensure sugar dissolving. Add nutmeg to taste. Add whiskey, about 1/2 bottle (more, if desired). Blend and set aside. Whip the cream until stiff. Whip egg whites with 1 tablespoon sugar until stiff. Fold whipped cream and egg whites into egg yolk mixture. Serve in punch bowl decorated with nutmeg and plastic holly, if desired.
Mix and simmer 15 minutes. Cook chuck roast, rump or etc. until tender. Tear meat into bite size pieces, then add to sauce. Simmer a few minutes. Serve on buns. You can freeze the sauce and add meat when needed.
Clean, wash and scale trout. Dry thoroughly and roll lightly in flour. Melt the butter in a frying pan. When it is hot, but not brown, put in trout. Cook over low heat 5 to 7 minutes; turn carefully and cook on other side for the same length of time. When golden brown, salt and pepper them and lay them carefully on a heated serving platter. Add cream to the butter remaining in pan; mix rapidly and add almonds. Stir carefully so that the almonds will not be broken and heat again just to the boiling point. Do not boil sauce. Spoon sauce over trout; add thin rounds of lemon and serve immediately.
Melt ingredients in crock-pot and serve with chips. Also, good on baked potatoes.
Mix the first 7 ingredients. Add cheese between layers of mixture. Bake at 350° for 45 to 50 minutes.
Spread refried beans in bottom of 8 x 8-inch pan. Mix sour cream and taco seasoning. Spread over refried beans. Top with lettuce, tomato and cheese. Serve with chips.
Line Pyrex dish with chipped beef; wrap each half of chicken breast in bacon and place in dish lined with chipped beef. Mix sour cream and mushroom soup together; cover chicken with mixture. Bake for 1 hour or until done at 325°. Serve over rice cooked with chicken bouillon cubes.
In a 2-quart casserole, toss potatoes in oil to coat each piece. Add remaining ingredients; toss to coat evenly. Bake at 350° for 30 to 40 minutes. Add fresh parsley to garnish.
Sprinkle sugar over pears and let set one hour. Mix remaining ingredients. Mix together and bake at 325° for 1 1/2 hours in a tube pan.
Pour into empty dressing bottle. Add clove garlic and shake well. Let stand for 1 or 2 days.
To beaten eggs, add dry ingredients, melted butter, pecans and vanilla. Pour into greased 11 x 7-inch pan. Set in pan of boiling water. Bake at 325° for 45 minutes, until custard consistency. Serve with whipped cream or ice cream. Makes 100 servings.
Boil chicken; debone and cut in chunks. Set aside. Cook spaghetti. Saute onions and bell pepper in oil. Add the 3 soups and Ro-Tel tomatoes. Stir in Cheddar soup, Parmesan cheese, Cheddar cheese, pimentos and black olives. Add chicken and spaghetti. Mix well. Pour into greased casserole dish. Top with Parmesan cheese and almonds, if desired. Bake at 350° for 1 hour or until bubbly and light brown.
Bring water and bouillon to boil. Add rice; cover and cook according to package directions. Dice peppers, celery and onions. Add them to hot, cooked rice and mix together. In another bowl, mix the oil, soy sauce and parsley with black pepper to taste. Add this to the rice mixture, stirring well. Place in serving bowl. Refrigerate several hours and serve cold.
Mix ingredients and bake 1 hour at 325° in bread pan (greased) or 30 minutes in muffin tins.
Mix all ingredients except bacon. Shape mixture into 6 or 7 patties, each about 3/4-inch thick. Crisscross 2 half slices bacon on each patty, tucking ends under. Place patties on rack in shallow roasting pan. Cook under cover in 350° oven 50 minutes. Makes 6 or 7 servings.
Mix all ingredients well. Form into meat balls (about teaspoon size). Brown in pan. Drain on paper towels.
Mix all ingredients, except ginger ale and water, together to form a punch syrup. When mixing punch in punch bowl, use 1 part punch to 1 part ginger ale and 1 part cold water. Use an ice mold in the punch bowl or serve over ice.
Drain and rinse artichoke hearts. Dice into small pieces. Mix together all ingredients. Put into 9 x 13-inch pan sprayed with Pam and bake at 350° for 30 minutes or until golden brown on top. Cool and cut into small squares. Serve with Italian bread or crackers.
Mix all ingredients until well blended. Cover and chill several hours until firm. Shape into a ball and roll in minced parsley or line a decorative mold with plastic wrap. Pack spread into mold and chill. Serve with wheat or sesame crackers or Melba toast.
Mix thoroughly. Place in a 9 x 13-inch pan. Bake at 300° for 25 to 30 minutes. Cool.
Cook noodles in chicken broth until tender. Saute onion, pepper and mushrooms in the butter. Drain noodles and mix together all ingredients leaving cheese to sprinkle on top. Bake at 350° for 30 to 40 minutes or until bubbly.
In a small bowl, stir all ingredients; cover and refrigerate. Chill at least 2 hours. Serve with fresh vegetables such as broccoli, cauliflower, carrots, celery and squash.
In a large mixing bowl, combine pumpkin, salt, cloves, cinnamon and sugar. In a small bowl, beat eggs until fluffy; add to pumpkin mixture. Then add evaporated milk and condensed milk. Stir until well blended. Pour into unbaked pie shells. Bake in 425° oven for 15 minutes. Reduce heat to 350° and bake an additional 30 minutes or until pie is "set" in center.
Saute onion and green pepper in butter until tender. Remove from heat. Stir in soup, peas and diced pimento. Spoon into a greased 1-quart baking dish. Bake at 350° for 25 minutes. Remove crusts from bread; press each slice into a 6-ounce custard cup. Bake at 350° for 20 minutes or until lightly browned. Remove toast cups from custard cups; fill each with pea mixture. Garnish with pimento as desired.
Mix in order given. Cool in refrigerator until firm or about 2 hours before serving.
Soak beans overnight. In a 3-quart saucepan bring beans, water and beef broth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through sieve or food mill. Return to pan and add the bacon-onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve.
Put all dry ingredients into mixer bowl; mix well. Make hole in center and add next 4 ingredients; mix all well, scraping sides of bowl. Fold in nuts and raisins. Pour into 2 medium loaf pans.
Mix hamburger and onion. Add crushed saltine crackers. Add egg and mix well. Sprinkle with garlic powder. Add salt and pepper. Form hamburger mixture into small balls. Place on baking sheet. Bake for 30 minutes at 350°. Turn after 15 minutes baking. Remove from sheet and drain.
Heat oven to 350°. Grease bottom only of pan. Mix brownies, syrup, water, oil, and egg with spoon about 50 strokes, until moist. Bake for 30 minutes. Place peppermint patties on top of brownies immediately after baking and return to oven for 3 to 4 minutes. Spread over brownies. Cool, then frost with Mint Fluff Frosting. Keep any remaining brownies refrigerated.
Whisk sour cream, mayonnaise, juice concentrate, lemon juice and ginger in a large bowl. Stir in apple, bacon, celery, dates and pecans. Add sweet potatoes. Serve over lettuce.
Do not peel cucumbers; slice thin. Add onions, peppers and salt. Cover with cracked ice and mix thoroughly. Let stand 3 hours and then drain. Combine remaining ingredients in pot and heat to boiling. Add the cucumber mixture and bring to boil again. Pack in hot sterilized jars.
Generously butter a 6 to 8-cup round souffle dish and set aside. Spread bread slices with remaining butter on top and place slices in dish. In a bowl beat eggs and 3/4 cup sugar. Add milk and mix well. Add vanilla and nutmeg. Pour mixture carefully through a strainer into pan with bread. (Bread will float to the top.) Put dish in a larger pan. Add enough hot water to the larger pan to come halfway up side of baking dish. Place in the center of a preheated 350° oven. Lower heat to 325° for 45 minutes or until custard is set. Sprinkle remaining sugar over top of pudding. Broil 2 to 4 inches from preheated broiler until sugar melts and edges of bread turn golden brown. Serve warm or at room temperature with Chocolate Sauce.
Slice apples in a 9-inch pie plate or dish. Put sugar over apples. Mix all remaining ingredients and spread over top of apples. Bake 40 to 45 minutes in a 350° oven.
Cut each roll into quarters; place in large mixing bowl. Add confectioners sugar and cinnamon to bowl; shake to cover all roll pieces. Drop coated pieces into greased Bundt or tube pan. Melt butter; add brown sugar to melted butter. Pour this mixture over contents of pan. Bake for 35 to 40 minutes at 350°. Cool 10 minutes and then turn over onto plate. Eat with fingers.
Heat oven to 400°. Whisk together eggs, yogurt and butter in medium bowl. Add dry ingredients and mix until just well blended. Add remaining ingredients and mix well. Pour into greased 10-inch heavy skillet and bake 40 minutes or until well done.
Combine first three ingredients in boiler. Stir until boiling (3 minutes). Add Jell-O. Arrange fresh strawberries in bottom of pie shells. Pour mixture over strawberries. Refrigerate.
Mix Eagle Brand milk with egg yolks (save egg whites for meringue). Squeeze juice from lemons and add to mixture; add vanilla and mix until thick. Pour in crust. Beat egg whites with sugar. Spread on pie and bake until lightly brown. When cool, refrigerate for at least 2 hours before serving.
Crush the crackers with rolling pin. Mix with baking powder and chopped walnuts. Beat egg whites until stiff. Gradually beat in sugar, beating constantly. Beat in vanilla. Fold cracker mixture into beaten egg mixture. Spread in a 9-inch pie plate sprayed with Pam. Bake in preheated 350° oven for 25 to 30 minutes. Remove from oven and cool thoroughly. Whip the cream and add confectioners sugar or spread Cool Whip over pie and top with shaved chocolate.
Fill crust with peeled and sliced apples. Cover with sugar, allspice and flour mixture. Slice oleo and place over this layer. Cover with top crust. Bake until brown at 350°.
Saute onion and celery in bacon fat in large saucepan. Stir in remaining ingredients. Heat over low heat until cheese is melted.
Rinse chicken; pat dry and cut off fatty skin. Sprinkle lightly on both sides with 3 spices. Arrange, skin side down, on rack in a broiler pan. Broil 4 to 6 inches below heat until lightly browned (about 10 minutes). Remove pan from oven. Re-set oven to 500°. Turn chicken over. Pour boiling water into pan under chicken to depth of 1/2 inch. Bake 20 to 25 minutes until meat near bone is no longer pink.
Cook cake per box directions and cut into 1-inch cubes. Prepare pudding per box directions. Layer half of ingredients in punch bowl: cake, pudding, pineapple, pie filling and Cool Whip, and then repeat. Top with fresh fruit, if desired. Then refrigerate.
Put in crock-pot and simmer all day or cook in regular boiler 2 hours. Serve over cooked spaghetti.
Cut off bread crust and butter each side. Place 6 slices in Pyrex dish (12 x 9-inch). Place thick sliced cooked chicken on each slice, then top the chicken with a slice of cheese and the other slice of bread. Whip the eggs and add milk, salt and pepper. Pour the mixture over the sandwiches. Cover with waxed paper and let stand overnight. Bake at 300° for 1 1/2 hours. Serve with mushroom sauce.
In a blender combine egg whites and salt. Blend well. Add sugar and mustard and blend while slowly adding 1/2 cup oil and vinegar; add remaining 1/2 cup oil and lemon juice and blend until thick. Store in refrigerator. Makes about 1 pint. All liquids must be added very slowly.
Alternate chicken, pepper, mushrooms, tomato and onion on skewers. Marinate in large baking pan for several hours in Kraft Zesty Italian dressing. Baste with dressing while grilling. Serve over rice. Makes 6 kabobs.
Mix well and refrigerate the cream cheese, sour cream and 1/2 envelope taco seasoning mix. Brown the ground beef. Drain well. Add the other 1/2 of the taco seasoning and water. Mix well and cool. When cool, mix with tomatoes, onions and green pepper. Put on top of cream cheese mix. Top with cheese.
Sprinkle chicken with lemon juice, pepper and garlic powder. Place in shallow baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, 1 hour at 325°. Baste occasionally. Yields 4 servings.
Mix eggs and sugar. Add other ingredients and mix well. Pour into unbaked pie crust and cook at 350° until brown and firm.
Mix soda, salt and vanilla together and reserve. Butter 2 cookie sheets (15 1/2 x 12-inch); keep warm. Mix sugar, water and Karo in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°. Stir in butter and peanuts. Cook, stirring constantly, to 300°. Immediately remove from heat and stir in soda mixture. Pour 1/2 of candy mixture onto each cookie sheet and quickly spread about 1/4-inch thick. Cool and break into pieces.
In a 1 1/2-quart casserole, stir together peanuts, sugar, syrup and salt. Cook 8 minutes on High, stirring well after 4 minutes. Stir in oleo and vanilla. Cook 2 minutes longer on High. Add baking soda and quickly stir until light and foamy. Immediately pour into lightly greased baking sheet (use Pam). Spread out thin. (I use aluminum pie pans.) When cool, break into small pieces. Store in an airtight container. Makes about 1 pound of candy.
Mix melted margarine, sugar, vanilla, salt and lemon flavoring together. Add eggs, one at a time, beating well. Dissolve soda in sour cream; add to mixture. Fold in 3 cups plain flour, chopped nuts and strawberry jam. Mix well and pour into 2 large or 4 small well-greased pans. Bake for 40 minutes at 350°. Freezes well.
Heat oven to 375°. In large mixer bowl, beat butter, sugars and vanilla until light and fluffy. Add eggs; beat well. In separate bowl, stir together the flour, baking soda and salt. Gradually add to butter mixture; beat well. Stir in chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 8 to 10 minutes, or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Heat oil in skillet. Add chicken breasts and cook until brown. Remove chicken and add chicken broth and water. Bring to a boil. Stir in mushrooms, onion, peas and rice. Top with chicken; cover. Cook on low heat 5 minutes or until chicken is cooked through. Let stand 5 minutes. Serves 4.
Preheat oven to 250°. Deep fry cheese tortellini at 350° for 1 to 1 1/4 minutes. (Do small amounts at a time if using small fryer.) Place on paper towels to drain. In large bowl, mix dill weed, oil and dressing mix. Add tortellini to dill mixture. Stir gently to coat. Using a slotted spoon, spread tortellini on cookie sheet and bake 15 minutes, stirring halfway through baking time. Spread out on paper towels and sprinkle with Parmesan cheese. Recipe can be doubled easily.
Clean and wash trout. Pat dry and rub inside with salt. Wrap in bacon and fasten with wooden picks. Place in hand broiler and cook over hot coals, turning several times, until bacon is crisp and fish is done.
Bring to a boil. Boil 4 minutes. Add 1/4 teaspoon vanilla. Cool 1 hour. Spread on frozen ice cream and freeze.
*Such as carrots, summer squash, celery, zucchini, cabbage and mushrooms.
Mix first 8 ingredients and set aside. Cook ground round, place on pepper towel to drain. Combine all ingredients and put into baking pan in which you have already sprinkled a thin layer of cornmeal and slightly browned. Bake at 350° for 45 to 50 minutes until done.
Spread each half bun with dressing. Place ham and turkey on bottom half of bun. Top with cheese. Cover with top half of bun. Wrap sandwich in aluminum foil. Heat in 425° oven until meat is hot and cheese is melted, about 15 to 20 minutes.
Preheat oven to 350°. Grease and flour 8-inch square pan. Sift together dry ingredients. Add liquids and mix until smooth. Bake at 350° for approximately 30 minutes.
Combine first 8 ingredients. Add onion and mushrooms. Cover. Refrigerate 8 hours, stirring several times. Drain and serve as appetizers.
Open pork and season with salt and pepper. Put green beans, carrot and spring onions on the pork. Roll the 3 vegetables in the pork. Heat oil in a frying pan and fry from the edge of roll. Cover until brown. Pour soy sauce in season. Cut into 2 pieces; arrange on dish with cut side up.
Blend all ingredients together in a 1-quart bowl. Cover and let stand for 2 hours. Serve as condiment for tacos, enchiladas, rice, tostada chips or refried beans.
Sift flour, baking powder and salt together on wax paper. Beat butter and sugar together in medium size bowl until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Add cocoa. Add milk alternately with sifted dry ingredients in 3 additions, beating well after each addition.
Brush a hot skillet with cooking oil and brown pork chops quickly. Remove from pan. Saute onion in same skillet over medium-high heat until it begins to brown, adding a little more oil if needed to keep from sticking. Add sauerkraut to skillet and heat through, stirring. Spread sauerkraut mixture on bottom of 8-inch square baking pan. Top with half of apple slices. Place pork chops on top, season with salt and pepper to taste and top with remaining apple slices. Deglaze skillet with wine and vinegar, stir in brown sugar and pour over pan of pork chops. Bake at 350° for 30 to 35 minutes. Yield: 4 servings. Carbohydrate 16 g, protein 19 g, fat 12 g, calories 255.
Soften cream cheese in microwave on High for 20 minutes; set aside. In a food processor, chop onion; set aside. Peel half the cucumber and remove seeds. Chop finely and drain in a colander to remove all liquid.
Preheat oven to 350°. Prepare cake mix as directed on package. Stir in apples. Pour into well-greased and floured 9 x 13-inch pan. Bake for 30 minutes, or until toothpick inserted near center comes out clean.
Prepare Ice Ring in advance. In blender container, blend crushed pineapple and cream of coconut until smooth. In large punch bowl, combine pineapple mixture with pineapple juice and ginger ale. Add club soda and Ice Ring. This recipe makes about 4 quarts or 36 (5 ounce) servings.
Hand beat eggs with small amount of milk. Slice eggplant into thin slices. Dip in egg batter and then in crumbs. Saute in Crisco oil until browned and crispy looking. Place one layer on bottom of a baking dish. Spread tomatoes. Sprinkle cheese on top. Repeat layers until casserole is filled. Pour leftover tomato liquid over top. Sprinkle with more crumbs and cheese. Bake about 1 hour (surface will be bubbly) at 300°.
Heat oven to 375°. In 10-inch skillet cook the zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 11-inch quiche pan or 10-inch pie pan. Press dough over bottom and up sides to form crust. Spread with the mustard. Pour vegetables evenly into crust. Pour eggs and cheese over top. Bake at 375° for 18 to 20 minutes or until knife inserted in center comes out clean.
Brown chicken in oil. Add onion and wine. Cover and simmer 25 minutes or more. Add yogurt. Serve chicken and pour sauce over. Serves 2.
Cook spinach and drain well. Melt margarine. Beat cream cheese until smooth. Add margarine and lemon juice. Place drained spinach in shallow dish. Pour margarine and cream cheese mixture over spinach and serve. Great for dinner parties. Easy to prepare.
Cream together sugar and shortening until fluffy. Add egg and molasses; beat well. Combine dry ingredients; add to creamed mixture. Mix well, then chill dough. Shape into 1 inch balls and roll in sugar. Place 2 inches apart on greased cookie sheet. Bake in 350° oven 12 to 15 minutes. Makes 4 dozen snappy cookies.
Put garlic through garlic press; mix with ingredients. Use enough mayonnaise or cream to moisten. Refrigerate for 2 to 3 hours.
Line large baking pan with heavy-duty aluminum foil. Mix apricot preserves, red Russian dressing and onion soup. Pour over chicken. Bake at 375° for 1 1/2 hours, uncovered. Depending on your oven you can cut cooking time down or temperature to 350°.
Layer all ingredients in the order given. Crumble the Ritz crackers. Heat through at 350° for 30 to 40 minutes. Great side dish for a buffet or barbecue!