HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt candy bars in double boiler; remove from heat and let cool 3 to 4 minutes. Fold in Cool Whip and pour mixture into pie crust. Refrigerate several hours before serving.
Cook onion and celery in small amount of oil until tender (not brown). Drain. Cook broccoli and drain. Mix all ingredients. Bake in casserole 25 minutes at 350°.
Melt chocolate and butter together. Cool. Beat eggs until light and fluffy. Add sugar. Combine chocolate and egg mixture, then add vanilla and salt. Add flour and coconut. Mix thoroughly. Spread into a greased 13 x 9 x 2-inch pan and bake for 30 to 35 minutes at 350°.
Mix oil, sugar; then add eggs. Mix well. Sift flour, cinnamon, soda and baking powder. Add to mixture. Fold in carrots. Bake in 3 greased and floured 9-inch pans for 30 minutes in preheated 350° oven.
Mix cream cheese, green onions and Hidden Valley dressing mix until blended. Spread 1/4 of mixture on each tortilla. Drain vegetables by blotting on paper towel. Sprinkle equal amounts of vegetables on cream cheese mixture. Roll tortillas tightly. Refrigerate at least 2 hours. Cut into 1-inch slices. Discard ends.
Cook butter, cornstarch, sugar and water until thick. Add vanilla and cinnamon. Pour over apples. Bake at 375° for 30 minutes.
Sift flour before measuring. Mix all the other ingredients together and then stir in slowly the flour. Beat until smooth. Heat oil to 350°. Heat iron in oil and pat on paper towel. Makes 36 tarts.
Combine cake mix, eggs, oil and nuts (if used). Beat at low speed with electric mixer until well blended. Shape into 1-inch balls. Bake in preheated oven at 375° for 6 to 7 minutes. Grease or spray cookie sheet with nonstick spray. Cool on cookie sheet 1 minute. Remove to cooling rack. Makes about 2 1/2 dozen. May dust with confectioners sugar if desired.
Place cabbage in large pot of boiling, salted water. Remove leaves, 1 at a time, as they come off and are still crisp. Let cool in drainer. Cut away enough of thick vein to make easy to roll. Yields about 20 leaves.
Cream butter, adding confectioners sugar gradually. Blend in egg and vanilla; add flour. Mix well; stir in pecans and cherries. Chill dough for 1 hour; divide into thirds. Shape into 12-inch long rolls; wrap in waxed paper. Chill for at least 3 hours or place in freezer for 2 hours. Cut into 1/8-inch thick slices; place on ungreased cookie sheet. Bake at 325° for 13 to 15 minutes or until edges are lightly browned.
Wash tomatoes and peppers. Peel onions: cut cabbage in quarters. Put vegetables through food chopper. Sprinkle alternate layers of vegetables with salt. Cover: let stand overnight.
Melt butter in a pan. Add the rice and stir over low heat until the rice is browned. (Be careful not to burn the butter.) Add the chicken broth after it has been heated to the boiling point. Cover and simmer for 25 minutes. Remove from heat and put a double layer of paper towels over the pan, under the lid. Let stand for 10 to 15 minutes before serving.
*It calls for 2 tablespoons but start with 1 and add to taste.
Stir first 8 ingredients until well mixed. Add cheese. Mix to separate particles of cheese. Combine buttermilk, melted butter and egg and beat well. Add to dry ingredients in just a few swift strokes, no more than 20 seconds. Mix will be lumpy. Fill greased muffin tins 3/4 full. Cook about 20 to 30 minutes in preheated 350° oven or until brown on top.
Stir together all dry ingredients and the cheese. In a separate bowl beat together eggs, butter and milk. Stir in zucchini. Add liquid ingredients to the dry flour mixture and stir just enough to moisten. Spoon into well-greased muffin cups. Bake at 400° for 20 to 22 minutes. Makes 18 muffins.
Heat oven to 350°. Mix cake mix, butter and nuts. Press 1/2 to 3/4 of the mixture into bottom of a 9 x 13-inch greased and floured pan. Bake 6 minutes.
Place mushrooms in glass bowl; set aside. Mix oil, water, garlic, salt and pepper in saucepan and bring to a boil. Pour over mushrooms. Cover. Refrigerate for at least 2 hours. Add the parsley and pepper, stirring to blend. Yield: 10 appetizer servings. (Recipe may be doubled.)
Use a 9 x 13-inch pan or Pyrex dish. Layer apples on bottom of pan. Sprinkle apples with cinnamon. Crumble cake mix over apples. Spread pecans over top of cake mix. Drizzle melted butter on top. Bake at 350° about 40 minutes or until brown and bubbly.
Slice your fruits into bite size chunks. Layer your fruits. Mix your fruit salad. Lightly sprinkle sugar on your fruit salad. Mix again. Cover your fruit salad with plastic wrap. Chill in the refrigerator for at least 2 hours. Serve. Serves 4 to 6 people.
Cut shortening in the dry ingredients. Pour the yeast into the buttermilk before pouring it into the flour mixture. Mix with a stiff spoon. Roll dough on a floured surface to desired thickness; cut with biscuit cutter. Bake in conventional oven at 425°. Keeps well in refrigerator for several days in covered container.
Brown celery and onions in melted shortening. Stir in flour and salt. Add soup and milk. Cook until it thickens. Add salmon and lemon juice. Pour into greased baking dish. Make biscuits and place on salmon mixture. Bake at 375° for 35 minutes or until brown. (May use tuna instead of salmon.)
Bring carrots to a boil. Boil 5 minutes. Drain; cool. Add salt, pepper and mustard. Beat in a little oil to blend with mustard. Add remaining oil, sugar, vinegar and soup. Beat again to blend. Stir in the pepper and onion. Cover tightly and chill overnight. Makes 12 to 16 servings.
Melt marshmallows in coffee, over low heat. Cool. Fold in whipped cream. Cut pound cake slices into thirds and use to line sides and bottom of a 9-inch spring-form pan. Reserve scraps for middle of torte. Spoon half the filling into the lined pan. Sprinkle with toasted almonds. Add a layer of cake fingers. Spoon in remaining filling and chill several hours or overnight. If desired, trim with rosettes of additional whipped cream and drizzle with chocolate sauce and sprinkle with some more almonds.
Cook potatoes in boiling water until soft. Mix all ingredients and let sit for 1 hour. Leave potatoes warm and pour liquid over potatoes and refrigerate 24 hours before eating.
Mix and bake in 350° oven for 30 minutes in greased 9 x 13-inch pan. Or 20 minutes in microwave.
Combine the jello and boiling water in a medium mixing bowl until it is completely dissolved. Mash the banana well in a small mixing bowl. Add all the other ingredients and stir until blended. Pour into a mold and refrigerate 1 hour or until firm.
Cream shortening, adding sugar gradually. Add unbeaten egg, beat well. Add sifted dry ingredients and extract. Fill cookie press. Form cookies on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes. Makes 5 to 6 dozen small cookies.
Mix yogurt and orange juice in a large bowl. Add melon and grapes and toss gently to mix and coat. Spoon into individual dessert dishes and serve or cover and chill for up to 2 hours.
Sift the flour with baking powder and salt. Cut in butter until particles are small. Stir in cheese. Combine egg and milk. Add to dry mixture, stirring only until flour is moistened. Fold in raisins. Spoon into well-greased muffin tins. Fill about 2/3 full. Bake at 400° for 25 to 30 minutes. Serve hot. Makes 12 muffins.
Prick potatoes once. Bake potatoes on High power for 5 to 6 minutes. Turn over and bake 5 to 6 minutes more. While still hot, slice potatoes lengthwise. Scoop out insides, saving shells. Whip together potatoes, margarine, Cheddar cheese, onion, salt and pepper. Gradually blend in milk. Spoon potato mixture back into shells. Return to oven for 5 more minutes. Sprinkle with paprika.
Beat egg whites until stiff. Add sugar slowly. Add baking powder and crumbled crackers. Mix real well. Fold in nuts.
Mix together flour, sugar and baking powder. Cut in shortening. Add buttermilk. Top with melted butter before baking. Bake for 10 to 12 minutes at 450°. Makes 9 "Hardees" large biscuits or 12 regular size.
In a punch bowl, put cubes of ice or molded block of ice made with either water or frozen Sprite. Add a pink rose when semi frozen. Mix	equal amounts	of Sprite and apple juice. Pour over ice and let stand for a few minutes. Serve cold.
Fill 1 gallon size zip-type plastic bag half full of ice and add the salt. In the 1 pint size zip-type bag put the sugar, milk and vanilla. Seal the small bag and place it into the big bag and seal it. Put the bags into a 2 or 3 pound coffee can and put the lid on. Roll the can on the floor for 10 minutes. Rinse off the top of the small bag, open carefully and enjoy!
Remove yolks; save egg whites. Mash yolks until free of lumps. Add remaining ingredients and mix until smooth. Refill egg whites with egg yolk mixture. Garnish tops, if desired, with bits of pimiento stuffed or black olives. Yields 12 deviled egg halves; makes 6 servings.
Cream cheese, egg yolk, and sugar. Spread one package of rolls on a greased 9 x 13 pan. Spread cream cheese mixture on top. Add on the remaining rolls on top. Beat egg white. Spread on top. Bake in 350° oven for 30 minutes.
Preheat oven to 325°. Stir together flour and baking soda.
Combine first 10 ingredients in a large pitcher, stirring well; chill 4 to 6 hours.
Preheat oven to 400°; prepare stuffing mix according to package directions. Add vegetables with seasoning packet. Combine soup, milk and parsley; set aside.
Combine sugar, flour and cocoa in medium saucepan. Add 1/2 cup milk and mix well. Add remaining 1 1/2 cups milk and cook over medium heat, stirring constantly, until mixture begins to thicken. Remove from heat; add vanilla and margarine. Serve with plain cake or hot buttered biscuits.
Grate cabbage. Add salt and green pepper. Let stand for 1/2 hour. Squeeze out cabbage. Simmer the sugar, celery seed, mustard seed and vinegar for 15 minutes. Let cool and put on cabbage. Freeze.
Whip cream cheese, sour cream, sugar and vanilla until smooth. Fold in grapes. Chill 1 hour. Very good.
Cook the tapioca, sugar and water together as directed on the box. Cool the tapioca base. Fold in thawed orange juice and thawed frozen strawberries. Refrigerate until ready to use. Fold in any fruit that is in season (grapes, melons, strawberries, pineapple or bananas). This is great served with brunch.
Mix apples, 5 tablespoons sugar and cinnamon together and set aside. Beat remaining ingredients together until smooth. Put into a greased and floured tube pan, layering batter then apples and ending with apples on top. Bake at 350° for 1 3/4 hours. You can substitute fresh peaches for apples if desired.
Brush insides of rolls with butter. Mix mustard, poppy seed and onions	in a bowl. Spread on rolls.	Place ham and cheese on rolls. Place rolls in roll pan. Bake, wrapped in foil at 325° for 20 minutes.
Bring 8 cups water to a boil; pour over tea bags. Cover; let stand 20 minutes. Discard tea bags. Add sugar; stir well and set aside. Combine lemonade concentrate and 6 1/2 cups water in a large pitcher; stir well. Add tea, stirring well. Chill. Serve over ice. Yields 1 gallon.
Put in double boiler milk, gelatine, 2 egg yolks, sugar and salt. Cook until thick (not too thick). Let stand until almost cold. Next, whip the cream and mix with custard. Then beat the 2 egg whites and fold this all together. Roll graham crackers and put in square pan or pie tins. Pour custard on top of graham cracker crumbs, then sprinkle top with graham cracker crumbs. Cool in refrigerator until serving time.
Cut fish in portions. Roll in flour. Place fish in single layers in well-greased dish.
Combine all ingredients in small saucepan. Boil for 5 minutes. Brush on hamburgers as they are grilled.
Cut shortening into flour and salt. Add vinegar to milk. Combine at once with flour mixture. Makes 3 singles or 2 large. If you only want one crust, freeze the remainder in a circular shape.
In a large bowl, toss together apples, walnuts, cinnamon candies, 1/3 cup sugar and flour. Pour into one frozen pie crust. Break or crumble second pie crust into very small pieces. Toss with remaining 2 tablespoons sugar; sprinkle over apples. Bake at 375° on a cookie sheet for 55 to 60 minutes or until candies melt and bubble up through the crumbled crust. Cool completely before serving.
Cover the top of the bread with pizza sauce. Spread small pieces of cheese on top of sauce. Preheat oven to 450°. Bake for 6 to 8 minutes or until cheese melts.
Combine potatoes, vegetables, onions, parsley, bouillon cubes and salt in saucepan. Add 1 cup water and bring to a boil. Cover and simmer 20 minutes. Add hot dogs. Blend flour, pepper and milk. Stir into vegetable mixture and bring to a boil. Cook for a few minutes. Add butter and stir until it thickens.
Chop green pepper and onion to taste. Add other ingredients and mix well. Shape into balls and brown. Add one can of cream of chicken, celery or mushroom soup. Cook until done, about 1 hour.
Combine process cheese spread and sour cream in pan; stir over low heat until smooth. Stir in remaining ingredients. Serve warm with vegetable dippers, chips or bread sticks. Makes 1 1/2 cups.
Make 1 quart of ginger ale into beverage cubes. Chill remaining soft drinks. When ready to serve, pour cranberry juice and carbonated beverages into punch bowl. Float beverage cubes. Garnish with orange slices. Yields 24 punch size cups.
Preheat oven to 325°. Cook noodles in boiling, salted water for 25 minutes or until tender, stirring frequently. Drain. Arrange in shallow 3-quart baking dish. Alternate layers of cooked noodles, meat, Ricotta, Mozzarella, spaghetti sauce and grated cheese. Bake in preheated oven for approximately 45 minutes. Serves 6 to 8.
Microwave butter in 1 1/2-quart glass casserole at High (100%), 30 seconds or until melted. Stir in green pepper. Cook, covered at High, 2 minutes or until pepper is tender. Stir in remaining ingredients, except bacon. Cook, covered, at High for 4 minutes or until boiling. Cook, uncovered, at Medium (50%) for 8 minutes, stirring after 4 minutes. Sprinkle bacon over top.
Trim celery and cut into 4 inch long stalks. Spread cream cheese on stalk. Top each with raisins or dry fruit.
Layer nachos, ground beef, green pepper, cottage cheese and sour cream. Layer Velveeta cheese and taco sauce. Layer Mozzarella cheese; sprinkle with nacho chips. Bake 30 minutes at 375°.
Cook chicken breasts (halved) with 4 cups water, the tops from a full stalk of celery and 2 1/2 teaspoons salt for about 30 minutes or until tender. Remove the chicken. Cool, skin and cut into chunks. Reserve broth.
Boil macaroni; rinse well. Add crushed pineapple with juice. Boil sugar, flour, eggs and lemon juice in double boiler. Pour over macaroni and pineapple mixture. When cool, add apples. When ready to serve, add whipping cream and stir (can also use Cool Whip).
Be careful in your selection; do not pick too green and take only such as have been reared in good Christian atmosphere. Some insist on keeping them in a pickle, while others keep them in hot water. This only makes them sour, hard and sometime bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well-sweetened with smiles and flavored with kisses taste. Then wrap in a mantle of charity. Keep warm with a steady fire of domestic devotion and serve with peaches and cream. When prepared this way, they will keep for years.
Combine all ingredients. Pour into buttered baking dish. Place dish into a pan of hot water and bake slowly (250° to 300°) for approximately 1 to 1 1/2 hours, until firm. Test by inserting knife into center of pudding. Pudding is done if knife comes out clean. Serves 4.
Put margarine in skillet and saute onion and celery until soft and clear. Add the flour and blend with the margarine, then blend in the milk. Cook until thick. Remove from heat and add egg yolks, crabmeat, salt, pepper and grated cheese. Transfer to buttered casserole and top with grated cheese. Bake at 350° for 15 to 20 minutes or until cheese is melted.
Season chicken with oregano, parsley, basil and garlic salt. Let set for 1/2 hour. Saute chicken in olive oil. At same time, cook pasta and, in separate pan, cream of mushroom soup and milk. Drain pasta and combine with chicken and soup in a large casserole dish. Serve with Parmesan cheese. If desired, saute the sliced mushrooms and add to finished dish.
Fry bacon in large skillet. Remove bacon but keep grease in pan. Pat out hash browns to cover bottom of pan; sprinkle onion on top and cook until underside of potatoes are browned. Blend eggs, milk, salt and pepper. Pour over potatoes. Top with cheese and bacon. Cover and cook until eggs set (about 10 to 15 minutes).
Blend all ingredients except French bread together in small baking dish and bake at 350° for about 30 minutes or until hot and bubbly. Serve with the French bread for dipping.
Combine ingredients in heavy large saucepan and simmer 3 to 4 hours.
In large saucepan, saute onion and potatoes in oil over medium-high heat for 5 to 7 minutes. Add the water, peas and lentils and cook over medium to low heat for 30 minutes. Add remaining ingredients and cook another 20 minutes. Heart healthy and low-fat.
Melt chocolate at low temperature. Soften butter at room temperature. Beat egg whites until soft peaks with 1/2 of sugar. Cream butter and remaining sugar; add yolks, then chocolate, then extracts and almonds. Fold in alternately into creamed mixture, whites and flour until blended, then turn batter into buttered and floured 10-inch spring-form pans. (Makes 2.) Bake until firm 1 1/2-inch around edges, center still soft. Bake approximately 30 to 45 minutes. Cool until firm. Serve thin slice with whipped cream.
Saute onion and next 5 ingredients in oil in a large skillet 3 minutes or until tender. Stir in tomatoes and next 4 ingredients; bring to a boil. Reduce heat; cook, stirring occasionally, 20 minutes. Add shrimp; cook 5 minutes or until shrimp turn pink. Remove and discard bay leaves; serve over rice.
Advance preparation: In saucepan, mix first 5 ingredients and 1/2 cup water. Add carrots; cover and simmer until crisp-tender. Add zucchini; return to boiling. Transfer to bowl. Cover; chill at least 8 hours. Makes 3 cups.
Melt chocolate and oleo over double boiler and add egg. Set aside. Mix sugar, nuts and marshmallows in bowl thoroughly and add to chocolate mixture. Cut 3 pieces of foil 14-inches long and sprinkle coconut on each. Divide the chocolate-marshmallow mixture into three parts and roll into logs, rolling the coconut onto the surface. Wrap the foil around the log and refrigerate overnight.
Slice cookie dough 1/8 inch thick. Spread over pizza. Press with fingers to join slices. Bake at 350° for 8 to 12 minutes, until light brown. Cool on rack. Mix cheese, sugar and vanilla (beat until smooth) and spread over cool cookie dough. Arrange fruit over topping. Heat preserves and drizzle over fruit.
Put layer of graham crackers and pour 1/2 of pudding mix. Then add another layer of graham crackers; pour remaining pudding mix. Put one more layer of crackers and pour fudge topping on top. Put in refrigerator.
Dissolve yeast in water. Mix flour, shortening, sugar and salt as pie crust. Beat yolks and add warm milk. Add yeast, egg and milk to flour mixture and beat well. Cover. Place in refrigerator overnight. In morning, divide dough in 3 parts. Roll into thin strips, about 10 inches wide and 20 inches long. Spread with beaten egg whites, layer of brown sugar and fruit. Fold over, lengthwise, and seal edges. Bake about 20 minutes in medium hot oven about 375°. Ice with powdered sugar frosting while hot. Spread with chopped nuts or a bit of brown sugar.
Combine flour and sugar in a large mixing bowl. Heat butter, cocoa and Cola to boiling water. Pour over flour mixture.
In large skillet over medium heat, melt 6 Tbsp. margarine. Cook chicken breasts until brown, remove from pan and set aside. In drippings, add 2 Tbsp. margarine and cook mushrooms until golden - about 2 minutes. With slotted spoon, remove mushrooms. Into drippings, add more margarine if needed. Stir in flour and salt until well blended. Gradually stir in broth and milk. Cook, stirring constantly, until thickened. Add chicken and mushrooms in pan - reduce heat to low, cover and simmer 25 minutes. Goes well with side dish of fettucine alfredo.
Process all ingredients in a blender on low to medium speed until smooth. Makes 3/4 cup.
Mix ingredients together. Roll out with rolling pin. Cut into desired shapes. Batter may be colored, if desired. Bake at 350° for 10 minutes.
Beat eggs until fluffy. Add sugar, brown sugar, oil, vanilla, cinnamon and ginger. Beat all until fluffy. Stir in 2 cups coarsely shredded zucchini. Add balance of ingredients. Pour into 2 greased (5 x 9) loaf pans. Bake at 350° for 1 hour.
Saute onion in margarine. In large bowl, mix well hot rice, sour cream, cottage cheese, bay leaf and salt. Spray 2-quart baking dish with cooking spray. Layer half rice mix in bottom of baking dish, then half of chilies, half of cheese; repeat layer. Bake, uncovered, at 375° for approximately 25 minutes. Sprinkle with chopped parsley.
Mix flour, salt and pepper and coat the venison pieces. Heat bacon fat in skillet and brown venison on both sides. Add celery and onions and continue browning. Add Worcestershire sauce and tomatoes and cook, covered, 1 to 2 hours or until venison is tender. Cook small bag of egg noodles; drain and place in serving dish. Put venison mixture on top and serve. Makes 4 servings.
Mix fruit cocktail, mandarin oranges, pineapple, marshmallows and nuts together. Fold in whipped topping. Top with red maraschino cherry halves. Chill before serving.
You begin by reserving 1 cup of cake mix for topping. Next, you combine the rest of the cake mix, 1 egg and 1 stick of butter. Press into greased 9 x 13-inch pan.
Soften tortillas in oil. For filling, mix sour cream, green chilies, olives and chicken soup. Put 2 or 3 spoonfuls of filling and one or two teaspoons of cheese in each tortilla. Roll and lay in buttered casserole. Top with remaining filling mixture and cheese. Bake in a 350 oven until cheese is melted and lightly browned.
Cook syrup, water, sugar and vinegar until a hard ball will form in cold water. Beat egg whites with a pinch of cream of tartar. Add syrup slowly; add vanilla. Beat until creamy. Drop from spoon on waxed paper.
Sift sugar 3 times. Divide in half. Place half with flour. Sift 5 times. Mix salt and cream of tartar together well and set aside. Beat egg whites until bubbly and sprinkle salt mixture on top. Beat again until shiny and starting to peak. Add vanilla and 2 tablespoons of sugar. Beat again. Add sugar, beating until sugar is gone. Fold in flour mixture 1/4 cup at a time. Alternate, mixing until well mixed. Using rubber spoon, place mixture in ungreased angel pan. Smooth surface; take care not to force air out. Preheat oven to 350°. Bake 40 minutes. Invert cake on wire rack 1 hour. Remove with sharp knife around edge and frost.
In a blender, combine the cranberry juice, white grape juice, fresh strawberries, ice and sugar substitute. Cover and process until smooth. Pour into chilled glasses.
Blend sugar, oil and eggs. Sift dry ingredients together. Mix together, then fold in carrots and nuts. Flour and grease pan. Bake at 350° for 40 to 45 minutes or until done when tested with toothpick. Cool and frost with Cream Cheese Frosting.
Cook noodles as directed on package. Wash and chop all vegetables. Saute	onion in margarine until barely tender. Add remaining ingredients. Simmer for 10 minutes. Serve over pasta; sprinkle liberally with Parmesan cheese. Serves 4.
Preheat oven to 350°. Mix first 5 ingredients, then add flour, cinnamon and soda; mix and add the oats, then mix in raisins (optional), nuts (optional) and chocolate chips. You can also add 1/2 cup butterscotch chips or 1/2 cup M&M's, if you like. Bake about 12 minutes or until golden brown. Enjoy! Makes about 6 dozen.
Mix all ingredients together. Bake at 350° for 40 to 50 minutes. No icing needed.