HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate in boiling water. Cream sugar and butter. Beat egg yolks into mixture one at a time. Sift flour, soda and salt. Add to cream mixture alternately with buttermilk and chocolate, ending with chocolate. Add vanilla; do not overbeat. Fold in beaten egg whites. Bake at 350° for 25 minutes. Cool and frost with Chocolate Frosting.
Saute shrimp, onions and bell pepper in butter until vegetables are soft and shrimp is pink. Beat eggs and milk together and add to skillet. Scramble until soft and set. Season with salt and pepper. Serves four. (Crawfish, lobster or crab meat can be substituted.)
Make graham cracker crust with crackers and butter. Grease pie plate. Put in freezer. Melt large size Hershey bar with almonds in double boiler. Add strong coffee to melted chocolate. Pour into crust and put in freezer for 1 1/2 hours. Add ice cream (any flavor you want), 1 pint to 1 quart. Top with sprinkles.
Put chutney in blender and blend until smooth. Mix with other ingredients and allow chilling in refrigerator. Serve with crackers of choice.
Dissolve yeast in 1/2 cup lukewarm water. Add 1/2 teaspoon sugar. Let stand while you cream fat, sugar and egg. Then add whole milk into which you have poured the hot water. When tepid, add yeast mixture, 1 1/2 teaspoons salt and flour. Knead until smooth and let rise until double in size. Shape into rolls and let rise again. Bake at 425° for 15 to 20 minutes. This can be kept in refrigerator for a week.
Mix the large container of Cool Whip with the pie filling that has been prepared according to instructions on box. Layer the crackers, then the Cool Whip and pie filling (vanilla) that have been mixed together. Repeat, then put the cherry pie filling on top. You can use any pie filling.
Boil together the sugar and water until it is very thick like a thin syrup. Add the orange juice, bananas, pineapple juice (mixed and frozen in 1/2-gallon container). Thaw the juice at least 2 hours. Pour into large bowl. Add 2 liter bottle of ginger ale.
Mix together and pour into 3 well-greased 8-inch round cake pans. Bake at 300° for 25 minutes.
Cut stem off eggplant and slice lengthwise in 1/2-inch strips. Place in greased 8-inch square baking dish, overlapping the strips. Combine the tomatoes, tomato juice, oats, oat bran, spices and garlic. Spread over the eggplant. Sprinkle with Mozzarella cheese and top with Parmesan cheese. Bake at 350° for 45 to 50 minutes. Serves 4, 159 calories per serving.
Mix all ingredients at medium speed. Pour in greased and floured long baking pan. Bake at 350° for 30 to 45 minutes. While cake is still warm, spread marshmallow cream over top, then frost.
Mix well. Bake at 325° in well-greased and floured tube pan for 1 hour.
Preheat oven to 350°. Put halibut in baking pan. Place sliced butter, chopped onion and sliced lemon on top. Cover entire fillet with sour cream. Bake, covered, for 35 minutes, then remove cover and bake 15 minutes longer.
Chop onion, cube potato and place all ingredients, except milk, into saucepan. Put over medium flame; simmer for 20 to 30 minutes, or until potatoes are soft. Add milk; simmer an additional 5 minutes. Depending on appetite, serves 1 to 4. Season to taste.
Mix chopped apples with sugar, cinnamon and nutmeg. Add beaten eggs, vegetable oil and vanilla. Fold in flour, baking soda and salt. Add raisins. Nuts (3/4 cup) can also be added, if you like. Bake at 350° for 40 minutes or until done.
Brown ground beef; drain. Add all the ingredients. Mix and bake at 350° until done.
Cook and brown bacon and hamburger. Drain. Add all other ingredients; mix well. Simmer 1 hour, then bake 40 minutes at 300°. (Drain some of the beans.)
In a small bowl, cream together the butter, the chives, the parsley, tarragon, mustard and salt and pepper to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.
Melt butter and place in the bottom of a 13 x 9-inch baking pan or glass dish. Cover butter with walnuts, then add chocolate chips. Cover chocolate chips with coconut. Mix sweetened condensed milk and vanilla. Cover coconut with milk. Bake at 350° for 30 minutes.
Place all ingredients in order given, in baking pan with a tight fitting lid. Bake at 250° for 5 hours.
Stir together cake mix, eggs and water. Fold in cherry pie filling. Bake as directed. May be put into layer cake pans.
Brown butter, onion and rice until golden brown (not burned). Stir frequently! Put in baking dish and pour 2 cans beef consomme over. Cover casserole and bake for 45 minutes at 325°.
Mix jello to cake mix, then add eggs, oil and water; beat well. Add strawberries. Pour into 3 greased and floured round cake pans. Bake about 25 minutes in 350° oven. Check with toothpick to test if done.
Cook grapes on low until soft, about 1/2 hour, then put through sieve. Take grape puree and cook with rest of ingredients. Bottle and seal. Store in a cool, dry place.
Combine all dry ingredients in large bowl. Add eggs and oil, stirring until moist. Do not use mixer. Stir in vanilla, pineapple and nuts. Finally, add bananas. Spoon batter into 3 well greased and floured 9 inch round cake pans. Bake in preheated 350 degree oven for 25 to 30 minutes, or cake tests done. Cool in pan 10 minutes, then turn out on cooling racks. Cool completely before frosting.
Defrost frozen spinach; drain the excess water. Preheat oven to 350°. Clean and trim stems from mushrooms. Save stems for another use. Place mushroom caps in a 4-quart pot. Add water until caps are covered and bring to a boil. Boil for 10 minutes, until caps turn a light brown. Drain and pat dry on paper towels.
Combine first 5 ingredients in a bowl and mix together. Add 1/4 cup butter, salt and pepper and mix together. Pour into a lightly greased 13 x 9 x 2-inch baking pan, spreading smoothly over casserole. Mix 1/4 cup of butter (melted) with potato chips. Spread on top of casserole. Bake at 350° for 1 1/2 hours.
Put hash browns in a big bowl; stir in sour cream, onion and cheese. Melt margarine and stir in soup. Mix into hash browns. Melt another 1/2 stick margarine and stir in 1/2 cup crushed corn flakes or crackers. Sprinkle on top. Use a 9 x 13-inch pan or 2 small casseroles. Bake 1 hour at 350°.
Preheat oven to 350°. Grease and flour angel food pan. Boil potato to make 1/2 cup mashed, set aside to cool. Sift together next 7 ingredients. Cream together butter, sugar and eggs. Slowly add flour mixture to creamed mixture. Add milk. When fully mixed, add mashed potato. Mix in vanilla, raisins and chopped pecans. Pour into greased pan and bake approximately 45 minutes.
Whip sugar and Crisco until mixed. Add one egg at a time, mixing well after each. Add extract, then add flour. Mix well. Bake at 350°. Start with cold oven. Bake for 1 hour.
Place flour in bag. Add chicken a few pieces at a time. Shake to coat; repeat with remaining chicken. Heat oil in large skillet. Add chicken. Brown over medium heat. Remove from pan; set aside. Add onion, green pepper and garlic. Saut over medium heat until tender. Add tomatoes, tomato sauce, mushrooms, salt and oregano, stirring to crush whole tomatoes. Place chicken pieces on top of tomato mixture. Cover. Reduce heat to simmer. Cook 30 to 40 minutes or until chicken is tender. Serve with hot noodles or rice. Makes 4 servings.
Melt the margarine, peanut butter and chocolate chips together. Pour mixture over the Crispix and let cool somewhat. Put powdered sugar in a bag. Add the mix and shake. Keeps well in a plastic container.
Mix the first 4 ingredients well. Add the eggs, one at a time, and mix well. Add the flavorings and mix well. Pour half the batter in a 10-inch tube pan. Mix the cinnamon and brown sugar in a bowl. Sprinkle cinnamon and brown sugar over batter in pan. Pour remaining batter in pan. Bake at 350° for 1 hour. Do not open oven door until done.
Add brown sugar, cinnamon, nutmeg, salt and water to melted butter. Stir in the nuts until coated. Microwave on High, uncovered, for 4 to 5 minutes until nuts are toasted and glazed. Spread in single layer on waxed paper until cool. Makes 2 1/2 cups. Enjoy!
Heat oven to 375°. Grind hazelnuts very fine. Empty into mixing bowl. Add all remaining ingredients, except confectioners sugar, to nuts and mix thoroughly. Refrigerate dough at least one-half hour. Form into 1-inch balls; place one-inch apart on ungreased cookie sheet and bake 15 to 20 minutes, until set but not brown. Cool partially on cooling rack and roll in confectioners sugar while warm.
Brown pork chops in skillet and set aside. Add about 1/2 c. of water to skillet and scrape up meat particles. In a crock-pot place a layer of meat, a layer of dressing; repeat. Pour water from skillet over top. Cover and cook on high for 2 hours or on low for 4 hours.
Preheat oven to 375°. Arrange turkey in 5 portions in ungreased baking dish. Combine soup, milk and chopped pimento strips. Pour over turkey. Sprinkle with paprika. Heat in oven until warm and bubbly. Separate dough into 5 biscuits. Place one on each portion of turkey. Bake at 375° for 15 to 18 minutes or until biscuits are golden brown. Serve with cranberry sauce.
Add milk to corn. Add flour, sifted with salt, pepper and baking powder. Add oleo and well beaten eggs. Beat all together well.
Combine 1 Tbsp. flour and 1/2 tsp. salt. Coat meat with mixture. Heat skillet with 2 Tbsp. butter; add meat. Cook round steak or sirloin for about 20 minutes. Add cream of mushroom soup, onion and garlic. Cook until onion is about half done, 3-4 minutes and put into bowl. In pan, add 2 Tbsp. butter, 3 Tbsp. flour and paste. Stir in cold beef broth. Cook and stir over medium heat until thick and bubbly, return the browned meat and other ingredients. Cook for 5 minutes. Stir in sour cream and wine. Cook slowly till heated and serve over noodles.
Mix dry ingredients and set aside. Mix wet ingredients together and add dry mix; mix well. If mixture is too thick, add a little milk. Drop by big spoon on Teflon pan and bake at 350° for 12 to 13 minutes. Time may vary.
Dissolve 1 box raspberry gelatin in 2 cups hot water and pour into 9 x 13-inch pan. Let set up. Dissolve plain gelatin in 1/2 cup cold water. Heat condensed milk and sugar; do not boil. Mix in gelatin mixture; add vanilla, cream cheese and nuts. Pour over first layer and let set up. Dissolve remaining raspberry gelatin in 1 cup hot water. Add blueberry pie filling and pour over second layer. Let set up.
Cream margarine, oil, sugar, eggs, vanilla and milk. Add dry ingredients (sifted together). Mix in zucchini and chips. Bake 45 minutes at 325°. Frost when cool.
Cook macaroni until tender. Rinse; combine with cabbage, carrots, pepper, onion and tuna. Blend mayonnaise with remaining ingredients. Toss and chill. Serve over lettuce. Yields 6 servings.
Preheat oven to 350°. Grease miniature muffin pans with butter. Sprinkle 1 tablespoon chocolate crumbs into each muffin cup. Beat cream cheese at high speed until fluffy. Add sugar; beat well. Add eggs; beat well. Stir in melted chocolate. Spoon 1 teaspoon into each muffin cup. Bake for 20 minutes. Cool on wire racks 5 minutes. Can be prepared 2 days ahead or frozen for 1 month. Yields 5 dozen.
Brown hamburger meat with onion. Add the rest of the ingredients and simmer 15 to 20 minutes.
Heat oil in medium saucepan over medium heat. Add onion, garlic and chopped chicken. Cook until onions are soft and chicken tender. Add 1 1/4 cups broth; bring to boil. Meanwhile, stir together remaining 1/4 cup broth with cornstarch. Add to boiling broth. Cool 1 minute. (Remove from heat. This may be made a day ahead and refrigerated.)
Cut away thick stem and base of cauliflower, separate flowerets, wash and chop coarsely. Combine the chicken stock and water in saucepan and bring to boil. Simmer cauliflower in stock until tender. Melt butter in 4-quart saucepan, stir in flour and cook over low heat, do not allow flour to brown. Pour in stock and the milk, beating constantly with a whisk. Cook, stirring until mixture is smooth and somewhat thick. Add the salt, pepper and nutmeg. Pour soup into a food mill and process until smooth. Return puree to pan, beat the egg yolks with a fork, then beat in 1/2 cup of hot puree very slowly. Now whisk the mixture back into the saucepan and cook over moderate heat for 2 to 3 minutes. Do not let it boil or it will separate. Add the lemon juice and taste for seasoning. You may substitute the cauliflower with broccoli or potatoes.
Melt butter. Blend in flour. Add milk and other ingredients, stirring constantly, about 7 minutes.
Let tea steep in boiling water. Remove tea bags and add sugar; add frozen juices and enough water to make a gallon of tea. Serve over rice with a sprig of mint added.
Cook chicken until tender, saving 1 3/4 cups of broth. Melt butter in broth. Set aside. Cut up chicken into a 13 x 9 x 2-inch casserole dish. Mix soups and milk. Pour over chicken. Top with dry dressing, then pour broth over all. Bake in 350° oven for 45 minutes, covered or uncovered.
Sift flour, sugar, baking powder and salt. Make a well in center of flour mix. Combine egg, oil and milk. Add to the dry ingredients. Stir until moistened. Toss blueberries with 2 tablespoons sugar. Stir into batter with lemon peel. Bake at 400° for 25 minutes. Dip muffins into warm butter and sugar.
Heat oven to 350°. Grease square pan, 8 x 8 x 2-inch or 9 x 9 x 2-inch. In medium mixing bowl, combine baking mix, sugar and cocoa. Mix with spoon or fork until thoroughly blended. Add butter, eggs and vanilla, mixing well. Stir in chocolate chips. Spread into prepared pan. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely. Prepare Quick Vanilla Glaze. Drizzle onto cooled brownies. Cut into bars.
Cream together butter and Crisco. Add sugar; add eggs, one at a time. Add dry ingredients and add milk a little at the time. Beat and then add vanilla and lemon juice. Bake in greased and floured tube pan at 325° for 1 1/2 hours. Start in a cold oven.
Empty all boxes in a mixing bowl. Add Parkay (or butter), cream cheese and water. Blend on medium speed of mixer until fluffy. Add lemon extract and yellow food coloring. Blend well for about 1 minute. Frosts a 3 layer cake.
Measure a cup of love, a real old fashioned, heart felt love and stir briskly into the hearts of two people, called husband and wife. Add a generous amount of dreams and hopes, and when the children come along, measure out generous portions of understanding and tenderness. Add random spoonfuls of gaiety and laugher, mixed thoroughly with a pinch of kindness and sympathy. Fold in three cups of loving discipline, and for flavor, add a good portion of paternal firmness to keep the concoction from falling apart. Then season with reverence for each other and a tablespoon of sympathy. Sprinkle faith in Christ generously over the mixture and moisten with tears of love. And, if you have followed the recipe carefully, been patient in carefully measuring the ingredients, and will exercise Christian patience, the result will be a home blessed with the peace of God and a serenity unknown to those who try to achieve a happy home haphazardly. The results: A lovely establishment that too few in the world are privileged to enjoy.
Melt butter. Saute celery, onion and pepper for 5 minutes. Add mushrooms, rice, crab meat, shrimp, pimento and soup. Place in greased casserole; sprinkle with almonds. Bake at 350° for 35 minutes. If mixture seems a little dry before baking, add reserved liquid from mushrooms. This dish freezes well. Serves 8 to 10.
Brown hamburger and drain. Place meat in casserole dish. Add salt, pepper and chopped onions. Mix soup and milk, pour over meat. Place Tater Tots on top. Bake at 350° to 375° for 1 hour.
Pour coffee over ice cream and beat lightly until partially melted. Add teaspoon of creme de cacao. Pour into punch glasses; sprinkle with nutmeg.
Beat eggs and sugar together until sugar completely dissolves and no granules are visible. Add Pet milk and Eagle Brand milk, salt, vanilla and 2 cups milk. Mix well and pour into 4-quart freezer. Add milk to fill line. May add 2 cups fresh ripe fruit to mixture for different summer flavors.
Cook meat and onion until meat is browned (add 1/3 cup water if you use ground turkey; brown and drain off water). Add garlic, Worcestershire sauce, salt, chili powder and tomato sauce. Simmer for 10 minutes. Spoon into taco shells and top with taco sauce (make ahead of time).
Fill gallon glass container with cold water. Put tea bags in water. Cover jug with lid. Screw lid on tight. Take it outside in bright sunshine. When it's the color you like you have sun tea.
Mix all together, except coconut. Shape into ball, cover with thin layer of pepper jelly and then coconut. Chill 24 hours. Top with cherry.
Beat eggs; add sugar and mashed potatoes, melted butter and salt. Mix well. Add soda to sour milk; combine both mixtures together. Add baking powder, nutmeg and flour; mix all ingredients well. Put part of dough on floured board; do not have dough too soft. This makes about 40 medium sized doughnuts.
Rinse mushrooms in salted water. Remove stems and dry. Mince stems, spring onions and garlic. Saute in butter. Add bread crumbs until all moisture is absorbed. Add egg to mix. Oil mushroom caps and fill with mixture. Bake at 350° about 15 minutes. Serve while warm.
Tear spinach into small pieces and place in a large bowl. In a jar, combine all remaining ingredients except bacon and eggs. Shake until mixed well and pour over spinach. Toss lightly. Garnish with crumbled bacon and egg slices. Serve immediately.
Heat oven to 350°. In a 9 x 9-inch pan, mix oil, sugar, chocolate and eggs with a mixing spoon. Add water and dry ingredients alternately. Add vanilla. Stir well until smooth. Sprinkle with chocolate chips and nuts on top. Bake for 20 to 25 minutes.
Chill jello mixture and whip. Add whipped milk. Mix with jello mixture. Roll graham crackers to a fine mixture; line dish with 1/2 of them. Pour in pudding; sprinkle remaining crackers on top. Set in refrigerator to chill.
Spray baking pan with vegetable oil. Pour in crushed pineapple. Spread thinly, then pour in cherry pie filling and mix. Sprinkle coconut on top of mixture. Pour on cake mix and smooth over evenly. Sprinkle the nuts over mixture, then pour melted butter over top. Bake at 325° for 1 hour and 5 minutes or until golden brown. Will not need refrigeration. May sit on table until it's all gone. It won't last two days; at least at my house or at Mt. Level it won't. Enjoy and try it soon.
Combine cherry pie filling, sugar, cornstarch, crushed pineapple and juice and red food coloring. Cook until thick. Remove from heat and add the dry jello. Stir well and allow to cool. Add sliced bananas and nuts (if desired). Pour into pie shells. Top with Cool Whip.
Cook spinach for 3 minutes. Drain well. Combine all ingredients and mix well. Makes 1 quart.
Cream butter and sugar until light and fluffy; add eggs, one at a time, mix well after each egg. Alternate adding flour and whipping cream to mixture until all ingredients are mixed. Add vanilla. Bake 1 hour and 20 minutes at 325° in a prepared Bundt pan.
Cook brisket on rack in pan of water (1/2 pound per person). Cool meat and slice. In large saucepan, mix remaining ingredients and warm, then coat meat with mixture.
Mix pudding with milk. Add rest of ingredients. Mix well with electric mixer. Pour into crusts. Let stand in refrigerator for 3 to 4 hours. Top with remaining Cool Whip before serving. Makes 2 pies.
Brown hamburger, chopped onion and green	pepper. Drain. Put in 2	quart casserole dish. Dilute mushroom soup with 1/2 cup milk. Pour over hamburger. Add layer of cheese, then layer of Tater Tots. Bake at 350° for 35 to 45 minutes or until Tater Tots are golden brown.
Mix dry ingredients; work in butter so that it's doughy like pie crust. Add wet ingredients and keep adding flour as needed. Bake at 350° for 8 to 10 minutes. This recipe is used for cutout holiday cookies.
Line bottom of 8 x 14-inch pan with the hash browns and pour beaten eggs, flour and milk over. Layer rest of ingredients over all. Bake 1 hour at 350°.
Grease and lightly flour a 9-inch tube pan. Stir together flour, baking soda, salt and cinnamon. Peel, core and finely chop apples. Set aside.
Combine brown sugar, gelatine, salt and spices in saucepan. Separate eggs. Add yolks to milk and add to the dry ingredients in pan. Cook on medium to low heat until it comes to a boil and thickens. Stir constantly as this scorches quickly. Remove from heat and stir in the pumpkin. Set aside. Beat egg whites with sugar until stiff. Fold into pumpkin mixture. Pour pumpkin mixture into crust. Garnish with whipped cream at serving time. Makes deep 9-inch pie.
Mix all ingredients well and refrigerate for 24 hours. Remove from refrigerator. Mix well again and refrigerate 24 hours. Mix and make 5 rolls the shape of salami.
Wrap 8 beans in a bacon slice and place seam side down in a 9 x 13 inch baking dish. Arrange more bean bundles in dish until all are used.
Cream shortening and sugar thoroughly.	Stir in beaten egg, water and vanilla.	Add sifted dry ingredients, rolled oats and chips. Drop from teaspoon onto greased baking sheet and bake in a moderate oven at 350° for 12 minutes.
Melt margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in chicken, mushroom soup and pimiento; cook, stirring constantly, just until thoroughly heated.
Follow package directions for mixing and baking cake except substitute the undrained pineapple for water (20 oz. can).	Pour mixture into ungreased 10 inch tube pan. Bake at 375° for 35 to 40 minutes, until top of cake is golden and cracks appear.	Let sit for 10 minutes; then turn out on rack and let cool. Mix the undrained pineapple (8 oz.) and the pudding, fold in the whipped topping. Frost cooled cake whole, or use a topping on individual servings. Makes 12 servings.
Use large bowl. Microwave on High the milk until warm (2 minutes). Mix and add to milk the sugar and flour. Microwave for 5 minutes. Blend together egg yolks, milk, vanilla and margarine. Mix well and pour into milk mixture; whisk together. Cook for 1 minute intervals until custard is thick, stirring between each minute of cooking. Cook and pour in cooked pastry shell. Top with meringue or whipped topping if desired.
Cut a horizontal slit in each pork chop to form pocket. Mix in a bowl the butter, apple, stuffing mix, cheese, celery, onion, raisins, orange juice and salt; mix well. Fill each pocket with stuffing mix. Secure opening with toothpicks. Place in a 12 x 8-inch microwavable dish. Mix Worcestershire sauce and water. Brush on pork chops. Cover with wax paper. Cook at Medium for 17 minutes. Let stand, covered, for 5 minutes.
Beat eggs until fluffy. Add oil, sugar, vanilla, and zucchini. Mix well. Add dry ingredients and mix well. Add raisins, pineapple and nuts. Blend well. Bake in a greased and floured bundt pan at 325 degrees for about 1 hour and 20 minutes or in 2 greased and floured bread pans for about 1 hour.
Boil the zucchini until tender. Drain and set aside. Brown meat and onion in a skillet until done. Drain off excess grease. Alternate layers of zucchini, meat mixture and 1 3/4 cups of cheese in a 1 1/2-quart casserole. Pour soup over top. Sprinkle with remaining cheese. Bake at 300° for one hour. Serves 4 to 6. Very good!
Cook chicken in water (1/2 quart) with salt and pepper. Cool and debone. Saute onion, celery, and apples in olive oil until soft; stir in curry and simmer 15 to 20 minutes.
Combine soup and water. Add 1 cup of chow mein noodles, the tuna, celery, cashews (if wanted), onion and pepper. Toss lightly. Place in ungreased 10 x 6-inch baking dish. Sprinkle remaining noodles over top. Bake in moderate 375° oven for 15 to 20 minutes or until thoroughly heated. Garnish with drained canned Mandarin orange sections. Makes 4 or 5 servings. If you double recipe, bake in 11 1/2 x 7 1/2 x 1 1/2-inch baking dish for 25 minutes or until hot.