HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan, dissolve sugar and milk, bring to a boil and boil exactly six minutes. Stir and watch to prevent scorching. (Never boil less than six minutes. A minute more won't hurt.) Have ready in a large bowl the chocolate chips, butter and vanilla flavoring (cut sticks of butter in small pieces). Pour mixture over chocolate chips, butter and vanilla and beat until smooth and creamy. (The more beating, the better the fudge.) Add pecans, if desired. Pour into greased 9 x 13-inch pan or glass dish. Cool before slicing.
Mix all together. Shape into 12 balls and arrange in a circle on a 10-inch microwaveproof pie plate. Cover with plastic wrap, turning back 2 inches at one side to vent. Microwave at High 9 to 13 minutes, rotating dish 1/2 turn after 5 minutes.
Place pecan halves in unbaked pastry shell; set aside. Combine semi-sweet chocolate and butter in a medium saucepan. Cook over low heat until chocolate and butter melt, stirring until mixture is smooth. Remove from heat. Add corn syrup, sugar, vanilla, salt and beaten eggs to chocolate mixture, mixing well. Pour mixture over pecans in pastry shell. Bake at 350° for 1 hour or until knife inserted 1 inch from edge comes out clean. Serve pie warm or let cool completely on wire rack. Yield: 1 (9-inch) pie.
Saute the onions, mushrooms and green pepper in the butter until soft. Combine the wild rice, shrimp, Tabasco and Worcestershire sauce. Prepare the cream sauce and add the sour cream at the end. Combine all the ingredients. Bake in a casserole in a slow oven, 300°, until very hot.
Grease large casserole dish with margarine. Spread meat over bottom of dish. Add water. Arrange onion rings to cover meat. Scatter cubed potato over meat and onion. Add carrot strips and diced celery and pour soup over all ingredients. Add salt and pepper. Bake for 45 minutes at 350°.
Beat eggs. Add oil, apricot nectar and lemon Jell-O. Add cake mix; beat until smooth. Pour into tube or Bundt pan; bake for 50 minutes at 350°.
Mix apples, oil, sugar, eggs, pecans, cinnamon, flour and salt. Pour into 9 x 13-inch baking dish. Bake at 350° for 45 minutes. Spread 1 stick butter over hot cake. Mix confectioners sugar with milk so it is of spreading consistency. Spread over cooled cake.
Place oil into wok; add chicken meat and brown well. Add celery, onion and seasonings; cook until everything is well done. Cook pasta in separate saucepan; drain and add to chicken mixture. May need to add 3 or 4 tablespoons of butter; mix and serve.
Cream together the first 6 ingredients and pour into an ungreased 11 x 8-inch pan. Add uncooked fruit and sugar for fruit. Pour boiling water over top of the fruit. Dot with butter. Bake at 350° for 45 minutes.
Slice eggplant lengthwise; brush with oil. Add garlic and salt and pepper to taste. Bake in a 400° oven for 20 to 25 minutes until soft and lightly charred; let cool. Cut into bite size pieces.
In a large skillet, cook bacon over low heat until crisp, turning occasionally. Remove from skillet and drain. Remove all but 2 tablespoons drippings from skillet. Add onion, bell pepper and garlic. Cook and stir over medium heat 3 to 5 minutes or until tender. Stir in remaining ingredients. Crumble bacon; return to skillet. Cover and cook 5 minutes or until heated through, stirring occasionally.
Mix all ingredients except flour. Gradually add flour. Pour in long greased and floured pan, about 10 x 14-inches. Dough will be thin. Some people do not like this cake overcooked. Cook 40 to 45 minutes at 350°.
Mix ingredients in order given. Chill dough until firm enough to shape into 1 inch balls (at least 30 minutes). Roll balls in granulated sugar. Place on greased cookie sheet 2 inches apart and bake 10 to 14 minutes at 375°. Cool 2 minutes and remove from pan while still warm.
Mix sugar, mustard, salt and vinegar with a wire whisk. Add onion and stir well. Add oil, stirring constantly. Add poppy seed and beat for a few minutes.
Mix all ingredients well. Cook on low heat. Stir until it makes a ball. Knead while warm. Store in Ziploc bag.
Preheat oven to 250°. Divide bread cubes between two large baking sheets and bake until dry (about 15 minutes). Transfer to a bowl and add spinach.
Combine all ingredients in medium saucepan. Bring to a boil; reduce heat to medium and cook for 20 minutes, stirring constantly. Remove from heat; beat until smooth. Pour over warm cake.
Brown Hamburg, add remaining ingredients. Bake at 350 degrees for 1/2 hour covered; then uncover and cook for 1/2 hour more. Top with Chinese Noodles or Onion Rings and bake for 10 more minutes.
Heat water and margarine to boiling. Stir in flour until thick and smooth and pulls away from pan. Remove from heat. Add eggs, one at a time, using mixer. Mix until shiny. Spread mixture onto well-greased jelly roll pan. Bake at 400° for 40 to 45 minutes. If rises too high, prick with fork. Let cool completely. Mix pudding with 3 1/2 cup milk and cream cheese. Spread on crust, then spread Cool Whip. Drizzle with chocolate syrup. Refrigerate.
Preheat oven to 360°. Prepare cookies. Cream together margarine, sugar, Sweet 'N Low and vanilla. Add flour alternately with egg whites mixing well after each addition. Measure 1 heaping tablespoonful dough for each cookie. Place 3 inches apart on a nonstick cookie sheet pressing batter with back of spoon in circular motion to extend circle to 4 inches. Six cookies will fit on each pan. Have muffin pan available to shape cookies after baking. Bake cookies 8 to 10 minutes or until golden around edges. Remove cookies immediately with a spatula and gently form into the muffin tin with hands, giving the cookie a cup shape. Return to oven and cook 5 minutes more. Allow cookie shells to cool. Remove from pan and store in a tightly covered tin.
Beat eggs. Add cornstarch and sugar and beat again. Add milk and finally the corn. Mix well and pour into a shallow 3-quart baking dish. Place dish inside a larger pan filled with water. Bake at 350° for 60 to 90 minutes or until set (top is golden and a knife comes out clean). Allow to set before serving.
Mix flour and sugar. Add juices. Cook until thick. Add oranges and oleo. Serve over angel food cake. Use whipped cream on cake and then use sauce. Refrigerate.
Brown hamburger and sausage, then add remaining ingredients. Mix all together. Bake 1 to 2 hours at 325°, then top with 1/2 pound grated Mozzarella cheese. Bake until cheese melts. Can be put in a slow cooker or electric frypan.
Brown hamburger, onion and bell pepper, drain off fat. In casserole dish layer bottom with meat mixture and then layer of sliced potatoes, meat mixture, potatoes. Repeat until gone. dilute soup with 1/2 can water, pour over top of casserole. Bake 1 hour at 350 degrees.
Grind bacon, cheese and onion with medium grinder attachment, using equal parts. Mix well and spread on rye slices. Place under broiler until mixture melts and becomes slightly brown. A favorite among guests. Recipe is often requested.
Cook to hard ball stage. Pour over 2 stiffly beaten egg whites. Beat until stiff enough to roll out on board. Sprinkle with powdered sugar. Spread peanut butter to cover. Roll and cut in 1-inch pieces. Chill in refrigerator before cutting.
Combine yeast, sugar and 1/2 cup water. In separate large bowl, mix 5 cups flour, salt, oil and remaining water. When yeast is foamy, add to flour mix and beat vigorously until dough pulls from sides. Turn dough onto floured board, clean and oil bowl. Knead dough 10 minutes adding flour if needed. Return to oiled bowl, rolling to be sure dough is all covered with oil. Cover and let rise at room temperature until triple in size (3 to 4 hours). Punch down and knead for 5 minutes and let rise again for 2 hours. Preheat oven to 400°. Punch down dough; divide into fourths and shape into loaves. Put on cornmeal dusted baking sheet. Slash tops with sharp razor blade. Mist spray water on loaves. Bake 5 minutes later spray, 5 minutes spray again, bake until brown.
Cream butter with sugar and peanut butter; add vanilla and egg, beating until fluffy. Stir in soda and salt. Blend in flour; mix until a stiff dough forms. Best way to do this is with your hands; shape into walnut size balls and place on a lightly greased cookie sheet. Press with fork crisscross to flatten. Bake at 375° for 10 minutes until lightly browned.
In medium bowl, combine celery, mayonnaise, basil, lemon juice, black pepper, salt and red pepper sauce. Fold in lobster until combined. Cover and refrigerate at least 20 minutes.
If you use 3 eggs, then it takes 3 1/2 cups flour. I usually make it without eggs. That makes for a heavy cake (real good).
Layer bread, sausage and cheese in a 9 x 11 x 2-inch dish. Mix eggs, milk and mustard. Pour this mixture over the bread, sausage and cheese. Then pour 1 can cream of mushroom soup over that. Bake at 350° about 1 hour.
Drain juice from pineapple and add water to make 2 1/2 cups. Bring to boil. Add to jello and stir until dissolved. Cool for 10 minutes. Add mayonnaise. Cool 5 more minutes. Mix mayonnaise real well. Put in refrigerator until it starts to thicken, then add pineapple, cottage cheese and nuts. Put in oblong 13 x 9-inch pan or loaf pan.
Combine all ingredients. Fill greased muffin tins 2/3 full. Bake at 400° for 18 minutes. Makes 18 biscuits.
Blend until smooth, then put in jar or closed container and use as needed. Heavily coat pan before pouring cake batter into them. Coat using a pastry brush or folded paper towel or hands. Instead of greasing and flouring cake pans, coat with this mixture. Works great!
Melt butter with apples in 9 x 13-inch baking dish. Heat in oven until butter sizzles. Don't brown. Remove from oven. Mix the eggs, milk, flour, sugar, vanilla, salt and cinnamon until blended. It should be slightly lumpy. Pour batter on top of apples in baking dish. Sprinkle brown sugar on top. Bake in a 425° oven for 20 minutes until puffed and brown.
Trim and cut green beans into 2-inch sections. In a nonstick skillet, heat margarine over medium-high heat. Add green beans and saute 2 to 3 minutes, stirring constantly so beans cook evenly. Add oregano and pepper. Sprinkle with almonds and serve immediately.
Grease 8 x 8 x 2-inch pan and preheat oven to 350°. Peel and slice the potatoes. Dice onions. Slice tomatoes and slice pepper in long strips.
Combine all ingredients; mix well. Spoon into 3 well-greased, one pound cans. Let stand 30 minutes. Bake at 350° for 45 to 50 minutes or until cake tester comes out clean.
Cream mixture, except for nuts. Add the nuts. Add all ingredients. Chill 1 hour. Drop from spoon onto greased cookie sheet.
Combine leeks, onion and bacon in large saucepan and saute in butter for about 5 to 6 minutes. Add potatoes. Stir to combine, then add flour. Gradually stir in broth until smooth. Bring to a boil and simmer for about 15 minutes. Add cream or milk and cook until potatoes and leeks are soft. Serves 4 to 6.
Brown meats. Add soy sauce and water. Simmer for 2 minutes. Add cut up celery and onion. Simmer for 1 1/2 hours. (Add some water if necessary.) Blend cornstarch and water and stir into meat mixture. (It is already rather thick.) Add chestnuts, bean sprouts, drained mushrooms and heat through. Season. Serve over chow mein noodles or cooked rice. Can be made a day early and refrigerated.
Brown hamburger in skillet, pour off drippings. Cook onion in drippings until golden brown. Pour off drippings. Add all ingredients to hamburger and let simmer about 30 minutes. Very good with saltine crackers if thinned down or leave thick (no water) for hot dogs.
Cut shortening into flour, sugar, baking powder, baking soda and salt. Mix until mixture resembles crumbs. Stir in cheese and buttermilk until dough leaves sides of bowl. (Dough is sticky.) Turn out on floured board. Knead about 10 times. Roll out 1/2-inch thick. Cut. Place on ungreased baking pan. Bake until brown, about 10 to 20 minutes in a 350° oven.
Beat egg yolks with 3/4 cup sugar and melted butter. Mix the other 3/4 cup sugar with cocoa, flour and salt. Add enough hot water to dissolve mixture (very little). Put the two mixtures together and mix thoroughly. Add milk and vanilla. Mixture will be thin. Pour in 9-inch unbaked pastry shell and bake until firm, about 30 to 45 minutes. Bake at 375°. Cool and cover with usual meringue. Brown lightly at 350°.
Shred cabbage and spread 1/2 in 13 x 9 x 2-inch pan. Saute bacon until fat starts to cook out, drain. Stir onion and rice in drippings in pan, stirring constantly until onions are soft and rice is browned. Spoon over cabbage. Brown meat in same pan, spoon over rice mixture. Sprinkle with salt, pepper and top with cabbage. Heat sauce with water to boiling. Pour over cabbage stirring lightly with fork so sauce flows to bottom. Top with bacon. Cover. Bake 400° for 50 to 60 minutes until rice and cabbage is tender. Uncover; bake 10 minutes to crisp bacon.
Place all ingredients in a large Ziploc plastic bag and shake well. Remove as much air from the bag as possible. Let chicken marinate for 2 to 3 hours in the refrigerator. Remove chicken and grill. Serve on bed of rice.
Place cake in a large bowl. Dissolve jello in boiling water. Add frozen strawberries and stir until thawed. Pour mixture over top of cake, letting some run down sides of cake and into bottom of bowl. Cover and refrigerate until mixture is set. Invert cake onto plate and slice. Top with whipped cream.
Cream together the first 4 ingredients. Sift the next 5 ingredients together and add to the first mixture. Add the hot water and apples last. Bake in greased round pie plate at 350° for 50 minutes.
Cream sugar and butter; add next 4 ingredients. After measuring flour, sift together with remaining dry ingredients; mix well. Roll into balls the size of walnuts. Dough will be soft. Roll balls in sugar. Then flatten with palm of hand and mark with a fork or decorative cookie marker. Bake at 350° for 10 to 12 minutes. Makes 5 dozen.
Peel onions, then cut a small slice off the top. Starting at the top of onion and on one side, make a cut downward toward the bottom end of the onion. Stop 1/2-inch from bottom of onion. Make additional cuts 1/8-inch from the first until they are completely across the onion. Turn the onion a quarter turn so the slices are horizontal to you and repeat the 1/8-inch cuts until you have a checkerboard pattern across the onion.
Put all ingredients in blender, cover and process on "stir" until smooth. Delicious!!!
Lightly brown okra and onion in the fat. Add tomatoes and salt. Cook over moderate heat until mixture is thick, about 20 minutes. Stir occasionally to prevent sticking. Season with pepper and more salt, if needed.
Melt butter in saucepan. Add remaining ingredients and saute for about 30 minutes, until meat is tender. Serve over hot rice.
Combine all ingredients, except Parmesan cheese, in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring occasionally for 30 minutes or until vegetables and pasta are tender. Sprinkle soup with Parmesan cheese and serve. Serves 4.
Mix well. Put in deep bread tin. Put bacon on top. Bake in a hot oven for one-half hour at 400°.
Cream shortening, butter and sugar. Add eggs, one at a time. Add vanilla. Add flour and milk alternately, ending with flour. Bake at 325° in greased and floured or sprayed tube pan for 1 hour and 15 minutes.
Brush fillet with melted butter and roll in bread crumbs. Place on baking sheet. Bake at 350° for 15 minutes. Turn and bake for 15 minutes more. Serve with lemon.
Cook first 4 ingredients in top of double boiler until rice is done. Beat eggs until fluffy; add vanilla. Melt oleo in baking pan; let brown and sprinkle with cinnamon. Pour rice in milk egg mixture and pour into square baking pan. Pour about 1/4 cup white Karo over all. Bake at 350° until knife comes out clean; cut in square and serve warm.
Combine ingredients in order listed. Mix until well blended. Spoon gently into bowl. Cover. Refrigerate until chilled. Makes 8 to 10 servings.
In a 10-inch skillet with sloped sides, melt 1 tablespoon margarine over medium heat. Add onion, green pepper and garlic. Cook 5 minutes or until vegetables are tender. Add mushrooms; cook 2 minutes, until tender. Remove vegetables from skillet. Drain on paper towels. In bowl, mix egg with fork until blended. Stir in cream cheese, water, salt and pepper. Heat skillet over high; add remaining margarine and melt. Pour in egg mixture. When eggs are set, add cheese. Remove from heat; spoon vegetables over cheese. Fold and serve.
Combine all ingredients and pour into a 9-inch prebaked pie shell. Beat egg whites until stiff. Add 1 teaspoon of sugar. Bake at 300° for 45 minutes.
Sift together flour, baking powder, spices and salt. Cream the shortening, sugars and eggs together. Blend in flour mixture. Add raisins and walnuts. Mix well. Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 12 to 15 minutes or until lightly browned. Makes about 3 dozen.
Drain hearts and mash. Mix all but last 2 ingredients. Place in quart casserole dish that has been greased. Dot with butter and sprinkle with crumbs. Bake at 350° for 20 minutes. Serve hot with crackers.
Scramble-fry ground beef and drain. Mix beans, brown sugar, vinegar, mustard and salt. Then combine with ground beef. Place in casserole dish and bake at 350° for 20 minutes. Cover with grated cheese and bake for additional 5 minutes for cheese to melt. Serve with cornbread.
Mix together the first 5 ingredients until well blended. Stir in 1 cup of chopped nuts into the mixture. Shape into a ball and place in a covered container. Refrigerate. Store in refrigerator for 24 hours to blend flavors.
Combine milk, sugar, margarine, egg yolks and vanilla in saucepan; cook over medium heat about 6 minutes until mixture thickens, stirring constantly. Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread, stirring occasionally. Makes about 2 cups or enough to frost top of 13 x 9-inch cake.
Soak mushrooms in water for 2 hours, then cook in same water until tender and set aside. Peel and coarsely grate or thinly slice beets. Cover with 4 cups court bouillon, including vegetables. Add apples and cook until beets are tender. Add mushroom water, 1 cup or more beet sour to taste, garlic, salt and pepper, red wine (optional) and sugar to taste. Strain and serve. May be served with mushroom dumplings (Uszka). Christmas Eve soup.
Combine raisin bran, flour, sugar, soda and salt. Make a well in center. Add eggs, milk and shortening. Stir just enough to moisten. Cover and store in refrigerator. (Will keep 5 to 6 weeks.) Spoon batter into a greased muffin pan, 2/3 full. Bake at 350° for 20 minutes.
Wash chicken and put in bowl. Cover chicken with Italian dressing. Marinate at least 4 hours or overnight in refrigerator. (Can be left in refrigerator for 3 days, no longer.) Spray nonstick frying pan with vegetable spray. Cook on medium until brown on both sides.
Defrost potatoes and mix with rest of ingredients. Put in 9 x 13-inch	dish. Top with 2 cups crushed corn flakes mixed with 1/2 stick oleo. Bake in 350° oven for 45 minutes.
Saute onion and pepper in butter. Mix all other ingredients and add onion and peppers. Put in a 9 x 13-inch pan. You may need to add a little water; stir. Bake at 350°, covered, for 1 hour. Stir once after 30 minutes.
Brown hamburger meat. Drain. Stir in taco seasoning and liquid from ro-tel. Simmer. Add ro-tel. Mix spaghetti noodles and hamburger meat over low heat and top with cheese. After cheese melts, it is ready to serve.
Combine cornmeal, soda and salt, mixing well. Add eggs, buttermilk and bacon drippings; stir until smooth. Stir in cracklings. Place a well-greased 9-inch square baking pan in a 450° oven for 3 minutes, or until hot. Remove pan from oven. Pour batter into pan. Bake at 450° for 25 minutes, or until golden brown on top.
Boil macaroni. Add salt. In skillet, brown hamburger and salt and pepper to taste. Add onion. When browned, add tomatoes with a little juice. Simmer. Add noodles; mix. Let simmer for 5 minutes. Serve.
In a small bowl, combine all ingredients; mix well. Use as a substitute for 1 egg. Recipe may be doubled over and over depending on quantity of eggs needed. Yolks may be boiled in water, shredded and used for other persons who are not on restricted cholesterol diets. Egg yolks may also be frozen in water (covered) for use in other areas.
Combine all ingredients, except barley. Bring to a low boil, then reduce to simmer about 45 minutes. Bring to boil. Add barley. Reduce heat. Simmer about 30 minutes. Remove bay leaf before serving.
Melt 2 tablespoons butter, then stir in flour gradually. Add cream and cook, stirring constantly, until cream bubbles and sauce has thickened. Add salt, pepper, onion and nutmeg. Mix well. Add the potatoes to mixture and mix well. Pat into lightly greased 1 quart baking dish. Dot with remaining butter. Bake at 350° until browned, about 30 minutes. Serves 4.
In medium skillet, melt butter and cook haddock. While haddock is simmering, combine orange juice, Worcestershire sauce and sherry in medium bowl. Add shrimp and marinate.
Combine all ingredients in buttered casserole dish. Bake at 350 degrees for 1 hour or until knife inserted in center comes out clean. Cool 10 minutes before serving.
Cook and drain spinach. Mix in all other ingredients. Serve with Russian rye or Hawaiian bread.
Mix well the ground beef, rice, onion, milk, salt and pepper. Drop by tablespoonfuls in a 9 x 13-inch pan. Set aside. Combine soup and water. Pour sauce over meatballs. Cover pan tightly with aluminum foil. Bake at 350° for 1 hour.
Bake cake mix in 2 round cake pans. Cool. Cut layers into two to make 4 layers using thread. Combine sour cream, sugar and coconut; set aside 1 cup of this mixture. Layer with cake mixture ending with cake on top. Take 1 cup of reserved mixture and blend with large Dream Whip. Ice cake and put in refrigerator.
Combine pudding mix and cold milk in mixer bowl; beat for 3 minutes. Add condensed milk; mix well. Stir in whipped topping and bananas. Fold in vanilla wafers. Pour into serving bowl. Chill in refrigerator for 30 minutes. Makes 15 servings.
Dissolve yeast in water. Add 4 cups flour, milk, shortening, sugar, eggs and salt; beat for 2 minutes or until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead lightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm room or until doubled, about 2-3 hours. Knead dough down; dividing it into four equal parts. Roll each into a 9 inch circle, brush with butter. Cut each circle into eight pie-shaped wedges; roll up each wedge from wide to tip of dough and pinch to seal. Place rolls, tip down, on baking sheets; freeze. When frozen, place in freezer bags and keep frozen until needed. To bake, place on greased baking sheets; thaw 5 hours or until doubled in size. Bake at 350 degrees for 12 to 15 minutes or until lightly browned. Makes 32 rolls.
Beat eggs well. Cook on low heat with sugar and vinegar. Stir this mixture real good. (You can add sugar or vinegar to taste.) When it starts to thicken, remove pan from burner. After custard has cooled, add sliced bananas and crushed nuts. Chill in refrigerator.
Cut beef into strips about 8 x 4-inch. Sprinkle with salt and pepper; spread with mustard. In small bowl, mix onion, pickles and bacon. Place some of mixture in each beef strip; roll up tightly and secure with string or skewers. Brown rolls in a little oil. Add water; simmer for 2 hours. Make gravy by blending cornstarch and water, then stir into boiling liquid. Serve with mashed potatoes or noodles and green beans.
Fry and drain sausage. Sprinkle eggs with salt and pepper; beat in milk. Layer 1 cup cheese and all sausage, crumbled. Pour in milk and egg mixture. Top with other cup of cheese. Bake 30 minutes at 350° or until fork inserted in center comes out clean. Rub butter on crust edges before baking and lay foil loosely over top for any extended baking time.
Cook meat in large, heavy frying pan until it loses red color, but is not brown; drain fat. Add tomatoes, tomato paste, onion and seasonings. Simmer slowly for 30 minutes; stir as needed.