HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the chocolate in a double boiler in the cup of hot water. Bring to a boil. Mix the chocolate and melted butter. Sift the flour, sugar and salt. Pour the chocolate and butter all at once into the dry ingredients and blend well. Add buttermilk and soda and mix well. Then add the eggs and vanilla. Bake in a 350° oven for almost 30 minutes. While the cake is in the oven, prepare the frosting. Frost while warm.
Cream shortening and sugars. Add egg, then coconut, oatmeal and vanilla. Combine dry ingredients; add to mixture. Bake for 8 minutes in a 350° oven. Makes 3 dozen.
Cream sugars and butter well. Mix together with other ingredients. Put 1/2 batter in pan. Sprinkle 2 cups sliced rhubarb (raw) on top. Cover with remaining batter. Sprinkle with a mixture of 1/2 cup sugar and 1 teaspoon cinnamon on top. Bake at 350° for 45 minutes.
Brown meat in skillet. Drain well. Place all vegetables in crock-pot cooker. Place beef on top. Combine undrained tomatoes, barley, parsley, bouillon granules and salt. Pour over meat. Add water. Do not stir. Cook on low for 10 to 12 hours. Season with salt and pepper.
Combine all ingredients, except the chicken wings. Stir until the sugar dissolves. Marinate chicken wings in the mixture overnight. Drain off mixture and bake wings at 350° for about 45 minutes. If you like them crispier, broil for a minute after baking.
Rinse peas; place in pan. Add water, ham bone or hocks, onion, bouillon, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 1 1/2 hours, stirring often. Remove ham bone or hocks; remove and chop meat. Discard bones. Return meat to soup. Add carrot and celery. Simmer 30 minutes. Cook bacon until crisp; drain and crumble. Stir bacon, light cream and butter into soup; heat through. Makes 8 servings.
Prepare stuffing mix by package directions. Mix beef with milk. Form 5 flat circles on waxed paper. Spoon 1/4 cup stuffing in center of each circle. Draw edges over stuffing and seal. Place in casserole dish. Mix soup, Worcestershire sauce and catsup and heat until bubbly. Pour over meat. Bake, uncovered, for 45 to 50 minutes at 350°.
Mix together first four ingredients. Dissolve jello with water and juice and chill until partially set. Add fruit mixture and chill until firm.
In cooking pot, heat 2 tablespoons salad oil; add onion. Cook 3 minutes. Add beef broth, basil, Italian seasonings, salt and pepper. Bring to boiling. Simmer, partially covered, 30 minutes. Add barley. Simmer 30 minutes or until barley is tender. Add tomatoes and vegetables. Return to boiling. Simmer until vegetables have cooked. Makes 8 servings.
Halve the grapes. Place raw chicken in a large, shallow dish. Sprinkle grapes, onion and red peppers over chicken.
Combine all ingredients except vanilla in saucepan. Cook over medium heat, stirring constantly until mixture boils; cook and stir 3 minutes. Remove from heat; add vanilla. Cool. Pour into container. Cover and refrigerate. Makes 2 cups of syrup.
Mix well the sugar, flour, cocoa and boiling water. Cook in	double	boiler	until thick. Remove from heat and add butter, 3 egg yolks and	milk. Cook until thick. Pour into baked pie shell. Beat the egg whites with 2 tablespoons sugar until stiff. Pour over	chocolate mixture and bake in oven until browned.
Put cottage cheese into bowl. Sprinkle dry Jell-O over it and stir. Add drained fruit. Fold into whipped topping. Place in fancy bowl. Easy.
Blend well. Pour into unbaked pie shell. Bake at 350° until custard is firm. Let cool. Serve with ice cream or whipped cream.
Mix flour and salt. Cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the cold water over the mixture and blend together. Continue with the rest of the water, one tablespoon at a time. Form dough into a ball. Roll out into a 12-inch diameter circle. Put into pie plate and prick the bottom of the shell with a fork. Line pastry with a double thickness of foil. Bake in a 450° oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.
Turn conventional oven to 400°. Boil shells and brown ground beef. Next, mix ground beef, shells, onion and tomato sauce together. Put half of the mixture in a pan. Put 3 slices of cheese on it. Put the rest on top of the cheese. Put the rest of the cheese on top. Put it in the oven for about 10 to 15 minutes, until cheese melts.
Makes 2 (7 1/2 x 3 3/4-inch) loaves or 1 large loaf.
Mix yeast in lukewarm water; set aside. Stir Crisco and boiling water. Let cool to lukewarm; then add yeast. Add rest of ingredients except butter. Mix well. Let rise to double in size (approximately 1 to 2 hours). Knead well. Roll out flat and cut into strips (approximately 1 x 2-inch). Dip strips into butter and layer in 2 Bundt pans. Let rise 20 minutes. Bake at 350° for 30 minutes. Yields 2 Bundt pans of bread.
Cream above ingredients together. Spread in pie plate. Top with sprinkles of more parmesan cheese and some chives. Bake at 350 degrees for 20 minutes.
Place salmon in shallow baking dish. Mix other ingredients to spread on top of salmon. Bake 20 to 30 minutes at 350° until slightly brown.
Mix all together. Put in greased pan. Sprinkle almonds on top. Bake at 350° until heated through. Keep warm over candle, etc. Serve with shrimp flavored rice crunch crackers.
Boil last six ingredients together. Pour over corn. Put in refrigerator. Very good with vegetables.
Place peaches on bottom of baking dish. Sprinkle with lemon juice. Sift together dry ingredients; add egg, tossing with fork until crumbly. Sprinkle over peaches. Drizzle with butter. Bake uncovered at 375° for 35 to 40 minutes.
Boil macaroni until tender. Drain and rinse. In a medium casserole dish, mix crab and cheese. Add milk. Bake at 350° until heated through. Serve hot. Serves 4.
Scrape carrots and place in small amount of boiling salted water. Cover pan tightly and boil 15 to 25 minutes or until tender. Remove from water. Melt brown sugar and margarine in skillet. Cook over low heat, turning occasionally, until carrots are well glazed.
Mix flour and water well; let stand until flour is dissolved, about 20 minutes. Cook over low heat until transparent. Stir constantly. Remove from fire and place in covered jar. Add a few drops of oil of cloves. Paste may be kept in refrigerator several days. Cover a bowl with vaseline. Dip strips of paper in paste and lay crisscross several times. Let dry. Sandpaper and paint.
Spread cherry pie filling in greased 9 x 13 inch pan. Pour crushed pineapple on top. Spread dry cake mix over pineapple. Pour melted margarine over cake mix. Sprinkle on coconut and then nuts. Bake at 350 degrees for 1 hour.
Brown hamburger, onion and salt. Drain fat. Cook noodles according to package directions; drain. Add Cheddar cheese and tomato soup to hamburger mixture. Add noodles; stir until well coated. Place in 9 x 13-inch casserole dish. Top with buttered bread crumbs. Bake at 375° for 15 to 20 minutes.
Pour soup in pan. Heat. Mix gelatine with 1/4 cup water to make paste. Add to soup. Stir well. Put in cream cheese and stir until smooth. Add rest of ingredients. Put in bowl or mold. Tastes better if made ahead. Refrigerate.
Mix water and cocoa; add remaining ingredients. Pour into 3 cake pans or 1 oblong pan. Bake at 350° for 30 minutes.
Skin the chicken. Use 1/4 cup oil for pan. Mix other 5 ingredients. Coat chicken and bake.
Preheat oven to 425°. In 4-quart saucepan over medium heat, in hot margarine, cook onions and sugar for 10 minutes. Stir in flour until well blended with onions and the pan juices. Add water, wine and beef broth. Heat to boiling. Reduce heat to low. Simmer 10 minutes. Cut 4 (1-inch thick) slices of bread. Toast in oven. Ladle soup into oven-safe bowls and place 1 slice of bread on top. Lay Swiss over bread slice. Place soup bowls on jelly roll pan for easier handling. Bake at 425° for 10 minutes or until cheese is melted.
Melt jello in hot water and let cool. Let cream cheese soften. Mix cream cheese, pineapple and pecans. Add jello to cream cheese mixture. Put in refrigerator until thick but not firm. Whip the cream. Add to jello and let set in refrigerator.
Sprinkle the nuts and coconut on bottom of lightly greased 11 x 16-inch pan. Prepare cake mix as directed on back of box, then pour over nuts and coconut. Set aside.
Combine 1/2 cup milk, bread crumbs, egg, onion and seasonings; let stand until crumbs absorb milk. Add meat; stir only until well blended. Shape into 1-inch meatballs. Brown on all sides in small amount of vegetable oil. Arrange meatballs in 2-quart casserole.
Mix cake according to directions on box. Put batter in 9 x 13-inch pan. Cook and cool.
Combine soups and water with rice and place in a 13 x 9-inch baking dish. Lay chicken parts on top of rice and salt and pepper to taste. Sprinkle onion soup over top. Cover with foil and bake for 2 hours at 350°. Don't peek during the cooking period.
Slice banana into a sherbet dish. Pour the orange juice over the slices and place the dish in the refrigerator to chill. Contains 80 calories.
Brown meat, saute vegetables in butter with the garlic. Add rest of ingredients (except potatoes). Simmer to blend flavors, then put into casserole dish. Cover top of mixture with mashed potatoes. Bake at 350° for about 30 minutes or until potatoes are browned.
Cook rice separately and cool. Combine rice, chicken, carrots, raisins and onion. In a small bowl or jar, combine oil, vinegar, mustard, garlic, salt and Tabasco sauce. Mix well. Pour over rice mixture. Cover and refrigerate 2 to 3 hours or overnight. Serve on lettuce. Sprinkle with toasted macadamia nuts.
Put crackers in a large paper bag. Mix ingredients and pour over crackers. Shake well. Spread crackers on foil for about 20 minutes. Store in tight bowl.
Combine all ingredients except ketchup. Mix well. Place in loaf pan. Spread ketchup over the top. Bake at 350° for approximately 1 hour in conventional oven. Or microwave on High for approximately 18 minutes, rotating pan halfway through cooking time. Serves 6.
Combine chocolate chips, cream cheese and evaporated milk in saucepan. Melt over low heat. Stir in walnuts and 1/2 teaspoon almond extract; set aside. In mixing bowl, combine remaining ingredients with fork; mixture will be coarse (crumbs). Press half of the crumb mixture in a 9 x 13-inch greased pan. Spread chocolate mixture over this, then sprinkle the remaining crumb mixture over the top of the chocolate filling. Bake for 35 to 40 minutes at 375°.
Mix ground beef and rice. Add onions and bell peppers. Mix. Cut heart out of cabbage. Put cabbage in kettle and fill 1/2 way with water. Steam until leaves are wilted. Remove cabbage and remove leaves. Roll a piece of hamburger mixture into a large meatball. Shape and put in base of unfolded cabbage leaf. Fold leaf sides in and roll up. Place in large pot. Continue with rest of leaves and mixture, placing a pat of butter in and around each layer. Fill pot with 3/4 water. Cook 2 hours. Salt to taste.
Beat eggs and mix together sugar, flour and cornmeal. Add to eggs. Add oleo and mix well. Then add vannila and lemon juice, pineapple and coconut. Bake at 400° for 10 minutes and reduce to 300° and bake until done.
Line 8-inch square baking dish with foil. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.
Mix together and cover with 2 cups crumbled Ritz crackers and 1 stick margarine. Bake at 350° for 30 minutes. For first 20 minutes, cover with foil.
Mix together cream cheese, flour, butter and margarine. Form ball the size of walnuts. Press into greased small muffin forms. Mix brown sugar, egg and pecans. Put mixture into dough shells. Bake at 350° for 30 minutes. Cool in pans. Makes 24 tarts.
Cover pizza pan with cookie dough. Bake at 375° until light brown; cool. Drain fruit. Beat sugar and cream cheese until smooth. Spread mixture over crust. Place fruit over cheese mixture. Spread coconut over entire pizza. Store in refrigerator.
Sprinkle the strawberries with 1 tablespoon of the sugar and the orange juice; set aside for half an hour. Beat the egg yolks for about 3 minutes while slowly adding the remaining sugar and the vanilla. They will be quite thick. Beat the whites with the salt until they stand in soft peaks. Fold them gently into the yolks.
Cream the peas, then add flour and sausage. Mix well. Dip by spoonfuls. Fry in oil.
On large platter, spread bean dip; top with chopped olives, then top with sour cream, mayonnaise and taco seasoning mixture. Cover with seeded and chopped tomatoes; sprinkle with chopped onions and Cheddar cheese. Serve with chips.
Mix oats, flour, brown sugar and butter until creamy. Place 1/2 mixture into 8 x 8-inch greased pan. Cover with cranberries. Top with balance of crumb mixture. Bake for 45 minutes at 350°. Top with Cool Whip. Serve hot or cold. Serves 6 to 8.
Place carrots and water in casserole; cover with tight lid or plastic wrap. Microwave on High 100% for 6 to 8 minutes or until tender. Allow to stand 5 minutes, then drain. Combine remaining ingredients in a cup and microwave on High for 2 minutes, until hot and bubbly. Pour over carrots and cover. Microwave for 1 to 2 minutes, until heated through on High. Serves 2 or 3 persons.
Slice squash and onion; steam for 12 to 15 minutes and drain. Add mushroom soup, water and sour cream; mix well. In separate bowl, melt margarine; mix in seasoning packet from dressing. Then mix bread crumb packet. Place half of bread crumb mixture in bottom of 9 x 13-inch pan. Pour squash mixture over crumbs. Sprinkle with remaining half of crumb mixture. Cover and bake at 350° for 30 minutes. Wait for 5 to 10 minutes before serving.
Mix all ingredients well. Tear the center out of the rye bread. Place dip in the center and serve with pieces of rye around the bread.
In a large Dutch oven or soup kettle, brown beef until no longer pink. Add onions, celery, green pepper and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients, except last two (macaroni and kidney beans). Bring to a boil. Reduce heat. Cover and simmer for 1 1/2 hours, adding macaroni for last half hour of cooking time. Stir in the beans and heat through. Yields 12 servings.
Bake frozen pie shells 5 to 7 minutes. Place tomatoes in bottom of pie shell. Top with crumbled bacon.
Separate eggs. Beat egg yolks until light and thick. Mix sugar and spices. Add to egg yolks. Add pecans, raisins and butter. Beat egg whites until stiff. Fold gently into mixture (do not beat). Add vinegar as you fold. Pour into unbaked pastry shell. Bake 10 minutes at 400°, then reduce to 350°. Bake 25 minutes. Cool. Serve with unsweetened whipped cream if you wish. (I serve mine without the whipped cream.)
Heat oven to 350° (moderate). Melt 1/2 cup butter in oblong pan, 13 x 9 1/2 x 2-inches. Sprinkle 1 cup brown sugar (packed) evenly over butter. Arrange 6 drained pineapple rings over sugar. Decorate with walnut halves and maraschino cherries. Make cake batter as directed. Pour over fruit in pan. Bake 45 to 55 minutes. Invert at once onto serving plate.
Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently for 2-3 minutes or until tender. Stir in curry, salt, and pepper; cook 1 minute. Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15-20 minutes. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm. Holds well in crockpot set on low.
Preheat oven to 300°. Combine apples, cranberries, sugar and cinnamon. Mix well and place in a 2-quart casserole. Mix remaining ingredients and place on top of apple mixture. Bake for about 1 hour until bubbly and slightly brown.
Place first 4 ingredients in a large pot. Cover with water and simmer until tender. While this cooks, make egg balls by mixing 1 teaspoon of salt with egg; add flour gradually until dough is stiff enough to handle (you may not need all the flour). Roll dough into marble size balls. When vegetables are tender, add egg balls and more water, if needed, to cover. Cover and simmer for 20 minutes. Add 1 quart of milk and heat to the boiling point but do not boil. Season to taste and sprinkle each serving with minced chives. Yield: 8 to 10 servings.
Mix fruit and turn into oblong greased 9 x 13-inch baking pan. Sprinkle the package of cake mix over the fruit. Cut up butter over the top and sprinkle with nuts. Bake at 375° for 45 minutes.
Cream sugar and mayonnaise in a large bowl. Mix all ingredients together, Alternately add dry ingredients and water to sugar mixture. Bake at 350° for 25 minutes, or until toothpick comes out clean.
Bring pineapple in juice to boil. Add lemon and lime jello. Add other ingredients. Pour into 9 x 9-inch dish and place in refrigerator. When congealed, cut in squares. Serve on lettuce leaf.
Wash and drain scallops. Melt margarine. Toss scallops in melted margarine, bread crumbs and garlic powder. Place in greased baking dish. Drizzle wine over top. Bake at 400° for 25 to 30 minutes.
Mix sugar and water in an iron pan and cook until sugar melts. Add peanuts and continue cooking until sugar coats nuts. Stir while cooking. Put on cookie sheet and bake at 300° for 30 minutes. Stir often.
Combine all ingredients, except crackers, in a medium mixing bowl; mix well. Refrigerate for several hours to allow flavors to blend. Serve with assorted crackers.
Cut cookie dough into 13 even slices; cut each slice into quarters. Place paper baking cups into miniature (1 3/4-inch) muffin pans. Place 1 dough quarter into each cup. Bake at 375° for 8 minutes, or until lightly browned (do not overbake). Remove from oven. Immediately press a chocolate drop into center of each cookie. Let cool in pan. Store in airtight containers. Yields 52 cookies.
Divide pie filling among the crusts. Top with whipped topping and chocolate sprinkles; chill. Yields 6 servings.
Cream butter, sugar and shortening; add eggs. Sift dry ingredients and add to cream mixture. Add nuts. Drop from teaspoon onto greased cookie sheet 2 inches apart. Bake at 350° for 12 to 15 minutes. Makes about 5 dozen.
Pour olive oil into soup pot and saute onion for 2 minutes over medium heat. Add garlic, jalapeno and tomatoes sauteing for another 2 minutes. Add beans with juice, water and bouillon and spices. Simmer.
In 10-inch greased pie plate, mix broccoli, onion, green pepper and cheese. In blender or by hand mixer, beat eggs, milk and Bisquick. Pour over broccoli mixture. Bake at 400° for 35 to 40 minutes. Bake until golden brown and knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before cutting.
Cream butter in large mixing bowl. Gradually add sugar and beat until light and fluffy. Beat in egg and flavorings. Combine flour and salt. Gradually add to creamed mixture. Set aside half of the dough. Divide remaining half into 2 parts. Tint one part green and the other red with food color or paste. Keep dough chilled for easy handling. Preheat oven to 350°.
First, mix together the first three ingredients and form into small balls. Brown balls in oil. Next, mix the next 3 ingredients and pour over balls. Simmer 45 minutes.
Mix first 3 ingredients and add dates. Cook over low heat until dates dissolve. Remove from heat. Add nuts and vanilla. Pour over Rice Krispies and shape into balls. Roll in coconut.
Drain fruit cocktail; add to sour cream and marshmallows. Refrigerate.
Beat egg whites until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks. Fold in pecans. Pour butter in 15 x 10-inch pan. Spread pecan mixture over. Bake at 325° for 30 minutes. Stir every 10 minutes; cool. Store in airtight container.
Mix together first 5 ingredients; set aside. Remove crust from bread and crumble the crust. Make donuts and holes from bread slices. In 13 x 9-inch buttered pan layer crumbs, ham and Cheddar cheese. Then place donuts and holes of bread on top. Pour liquid over top and refrigerate for 5 hours or overnight. Bake at 325° for 50 to 60 minutes.
Sift flour once; measure. Add baking powder and salt and sift again. Cream shortening and sugar gradually and cream together thoroughly. Add eggs, coconut, milk, vanilla and nuts. Add flour gradually, mixing well after each addition. Divide dough into 2 parts. Shape each part in 1 1/2-inch diameter and roll in wax paper. Chill overnight or until firm enough to slice in 1/8-inch slices. Bake at 425°.
Start heating oven to 325°. Combine all ingredients; pour into greased 1 1/2-quart casserole. Set in pan of warm water. Bake, uncovered, 1 hour and 15 minutes. Makes 6 servings.
Remove bread crusts. Make 8 (buttered on outside) ham and cheese sandwiches. Arrange in a 9 x 13-inch baking dish. Mix eggs, milk and seasonings and pour over sandwiches. Refrigerate overnight. In morning, cover with 1 1/2 cups crushed cornflakes mixed with 1/3 cup melted butter. Bake for 1 hour at 350°.
Melt butter in a 13 x 9 x 2-inch baking pan. Add water, then brown sugar. Mix in nuts and coconut. Spread evenly in pan. Mix cake mix as directed on package, then pour over mixture in pan. Bake at 350° for 40 minutes. Let stand 5 minutes so topping will begin to set. Turn out onto cookie sheet.
Drain crabmeat. Save juice. Add water to juice to make 3 tablespoons. Dissolve gelatin in this. Heat undiluted soup. Cut up cream cheese and add to soup along with gelatin mixture. Remove from heat and stir until cheese is melted. Beat smooth. Add rest of ingredients and blend well. Put into a 4-cup mold and refrigerate until firm.
Cook figs, sugar and water for 1 or 2 minutes and then mash. Add gelatin and cook 3 minutes more. Put in jars while hot and seal.
Combine soup mix and rice in a 1-3/4 quart shallow casserole dish. Add boiling water, stirring until soup mix is dissolved. Set aside. Combine sausage, celery, pepper and onion in skillet and cook until browned. Drain. Add meat mixture, pimento and water chestnuts to soup and stir. Bake at 350° for 30 minutes.
Lightly grease large angel food cake pan. Beat until smooth first 8 ingredients. Mix next 3 ingredients together in separate bowl. Pour 1/2 batter in pan. Place layer of apples over batter. Pour rest of batter in pan. Put remaining apples on top. Bake at 350° for 1 hour and 45 minutes. Cool. Remove from pan.
Melt chocolate in saucepan over low heat. Add coffee and cook 2 minutes, stirring constantly. Add sugar and water and cook 5 minutes. Chill. Add vanilla.
Heat the water and margarine and boil until rolling. Take off stove. Add flour all at once and mix well. Add the eggs, one at a time, and beat well after each addition. Mix in the almond extract. Spread mixture evenly over the top of the crust mixture. Bake 45 minutes or until golden brown at 350°.
In heavy 4-quart kettle, melt 1 tablespoon margarine and saute yellow onion and garlic for 2 minutes. Stir in chicken broth. Add broccoli florets, carrots, celery and green onion. Bring to a boil over high heat; reduce heat to simmer. Cover, leaving cover just slightly ajar to prevent broccoli from turning olive drab in color. Simmer for 10 minutes.
Sift 4 cups of thoughtfulness with innumerable smiles and dash of salt. Add several brimming cups of kindness, 7 tablespoons of the oil of forgiveness and a good cup of cheerfulness; mix well with care. Bake continuously in the warmth of God's love. Serve abundant portions, covered with smiles, to all you meet.
Place all ingredients in iron skillet and cook on top of stove until liquid is absorbed in peanuts. Pour onto buttered cookie sheet. Salt real well. Bake at 300° for 15 minutes. Stir and salt again. Cook 15 minutes longer. Cool and store.
Boil sugar, corn syrup, water and salt to 250°. Beat egg whites well. Add Jell-O and beat well. Pour syrup slowly into egg white and Jell-O mixture. Beat until stiff. Spoon on wax paper.