HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the chocolate, very gently, in a few drops of water. Don't stir it! The best way is to microwave it at 60% power until melted. Let cool to tepid (room temperature). Add then 2 egg yolks and a few drops of vanilla extract and stir gently. Beat the 3 egg whites until very firm, add to chocolate mixture, folding in gently. Finally spoon into serving dishes and chill until set, a few hours. Bon appetit!!!
Cook celery and sausage. Add rest of ingredients except peppers. Cook 20 minutes. Add peppers and cook 10 minutes longer. Serve with grated cheese on top; serve with warm bread. This is delicious.
Mix together and store in airtight container. Add 1/3 cup mixture to one cup of hot water.
Mix flour, baking powder, salt, shortening, 1 cup sugar, egg and vanilla. Spread in greased 9 x 9-inch pan. Bring cherries and sugar to boil. Spread carefully over cake. Bake at 350° for 45 minutes.
Crush the garlic and grate the cheese. Melt the butter and cook the garlic for 1 minute. Blend the cornstarch with a little water. Add to the pan, along with the juice and the cheese. Cook over a low heat for 5 minutes, stirring with a wooden spoon. Add the nutmeg, salt and pepper.
Mix ingredients together. Makes 3 layers. Bake at 350° for 30 minutes.
Combine salad oil, molasses, garlic, paprika, vinegar, catsup, Worcestershire sauce, mustard, salt and black pepper in a saucepan. Simmer 20 minutes over low heat, stirring occasionally. Coats about 5 pounds chicken. Rub chicken with salt, pepper and chili powder before barbecuing. Sauce is good on ribs too!
Remove and wash outside cabbage leaves. Place in kettle of very hot water until wilted; drain. Chop remaining cabbage and combine with half the onion. Spread in roasting pan and sprinkle with salt/pepper. Combine remaining onion, beef, egg, cracker crumbs, salt and pepper. Shape into small oblong rolls. Roll each tightly in a cabbage leaf. Place on top of chopped cabbage in roaster. Pour tomatoes over all. Cover and bake at 250° for one hour until done. Makes 8 to 12 rolls.
If using pie plate instead of cheese cake pan, cut ingredients into 2/3 of amount. Preheat oven to 325°. Mix together cream cheese, sugar and vanilla. Separate eggs; set aside egg whites. Add beaten egg yellows individually to cream cheese mixture and mix well. Then beat egg whites until stiff. Add this to cream cheese mixture. Mix well and pour into cool crust. Bake about 35 to 50 minutes, depending on oven.
In a heavy pan, melt chips and butter; add milk, then sugar. Constantly stirring, bring to a boil. Boil for 8 minutes; add vanilla. Will keep refrigerated for weeks in quart bottle.
Preheat oven to 400°. Spray 12 (2 1/2-inch) muffin pan cups with nonstick cooking spray. In large bowl, combine 2 cups of the flour, sugar, baking powder and salt. Stir in milk, Butter Buds and egg until just moistened. Rinse and drain blueberries; toss with remaining 1/4 cup flour. Gently fold blueberries into batter. Spoon equally into muffin pan cups. Bake 20 to 25 minutes or until golden brown. Remove from pan and cool on wire rack.
Cook margarine, dates and sugar over medium heat until dates are melted, about 10 minutes. Remove from heat. Add nuts, coconut and Rice Krispies; stir well. Shape into balls; roll in powdered sugar.
In a large bowl, combine potatoes, onion soup mix and oil. Mix together with hands. Put on a cookie sheet. Bake at 450° for 40 minutes or until potatoes are done.
Heat oven to 350°. Mix mushroom soup with milk. Reserve 1/2 cup of mixture. Mix remaining soup mixture with rice, mushrooms (do not drain) and 1/2 of package of onion soup mix. Pour into an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish and place chicken on top.
Add Accent, salt and onion to meat. Mash bread crumbs in milk and add to meat. Form into balls and roll in flour; fry in butter and set aside. Pour off any fat in pan.
Preheat oven to 375°. Combine ricotta, 1 c. mozzarella cheese and eggs in a medium bowl. Spread 1 c. spaghetti sauce in the bottom of a 13x9x2-inch baking dish. Layer 4 uncooked noodles, 1 c. sauce and 1/2 of ricotta mixture; repeat. Top with 4 remaining noodles and 2 c. of sauce. Reserve remaining sauce. Cover with foil and bake for 1 hour. Remove foil, sprinkle with remaining mozzarella cheese and bake uncovered for 10 minutes. Let stand for 10 minutes before serving.
Cut flour, salt and shortening together until well blended and in small pieces. Add water. Stir just until mixed. Dough will be sticky and if needed, can be rolled twice without worry. Makes 2 crusts.
Cream the butter and add sugar slowly. Mix in the eggs until very smooth. Add the pineapple. Fold in the bread cubes. Put in a 1 1/2-quart buttered casserole. Bake at 350° for 30 minutes or until lightly browned and firm. Serves 6.
Mix all together; divide into 2 parts. Chill several hours. Shape and roll balls into chopped pecans. Wrap in Saran Wrap and chill.
Butter 9-inch square pan. Melt butter in 2-quart pan. Stir in sugar gradually. Add syrup and water. Cook over medium heat, stirring occasionally, to 290°. Add 1 cup walnuts; cook 3 minutes more, stirring constantly. Pour into pan. Melt chocolate over hot water. Coat one side of toffee, sprinkle with chopped walnuts. Allow to set for a minute or so. Flip over on waxed paper and repeat. Break into bite size pieces. Makes about 1 3/4 pounds.
Combine all ingredients except the shrimp and celery. Mix well. Add the shrimp and celery and mix again. Serve with crackers.
Bring margarine, cocoa and milk to full boil. Add powdered sugar and vanilla. Remove from heat. (Add nuts, if desired.) Pour into buttered pan and cool before serving.
Heat cheese over hot water or microwave until melted. Add biscuit mix and uncooked sausage and mix thoroughly. Roll into bite size balls. Bake on ungreased sheet in a 350° oven for 10 to 15 minutes or freeze unbaked balls. Bake for 20 minutes when frozen.
Mix all ingredients together. Bake in greased and floured tube pan in 350° oven for 55 minutes or until done.
Mix together. Put in large container and bake at 400° for 30 to 40 minutes. Makes 9 pints.
Cream together sugar, butter and brown sugar; add egg and vanilla. Take oatmeal and blend small amounts in blender until powder; set aside. Grate chocolate bar; set aside.
Melt chocolate pieces and peanut butter. Pour over cereal and toss to coat well. Put powdered sugar in plastic bag and shake until all pieces are coated. Place on cookie sheet to dry.
In 5-quart Dutch oven over high heat, cook ground beef and onion until all pan juices evaporate and beef is well browned, stirring frequently. Add tomatoes and their liquid, tomato paste, sugar, salt, oregano, thyme, pepper, garlic salt and bay leaf. Heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Discard bay leaf. Spoon off any fat from sauce. Prepare lasagna noodles as label directs. Drain. In 13 x 9-inch baking dish, arrange half of noodles, overlapping to fit. Combine eggs and Ricotta cheese; spoon 1/2 of mixture over noodles. Sprinkle 1/2 Mozzarella and top with 1/2 sauce. Repeat. Bake in 375° oven for 45 minutes.
In a large saucepan, cook broccoli and pasta in a large amount of boiling water for 6 to 8 minutes or just until tender. Drain. Add oil to pasta-vegetable mixture and toss. Add Parmesan cheese, sesame seed, garlic powder and pepper. Toss gently to coat. Serve immediately. Makes 4 servings.
Pour apple slices into greased 2-quart baking dish. Combine other 4 ingredients with a blender. Spoon over apples and bake in a 350° oven for 30 minutes, until bubbly and lightly browned.
Cook noodles (directions on package). Meanwhile, saute vegetables and garlic in butter until they are tender, not soggy! Add remaining items and cook until hot, but do not boil!! Pour over hot pasta (after draining noodles of water). Sprinkle extra cheese on top. Makes 6 servings.
Boil together sugar, milk, water and Karo until soft ball is formed in cold water. Remove from heat. Add butter. Cool. Add vanilla and beat until creamy. Add pecans and drop on wax paper.
Brown onion in oil. Combine all ingredients. Bake in oiled pan 1 hour at 375°.
Shred cabbage and small onion (you may add carrots and green pepper). Mix cabbage and vegetables well; sprinkle with salt. Mix good. Take oil, sugar and vinegar; bring to a boil. Pour over cabbage, but don't mix. Let cool. Cover with Saran Wrap and refrigerate overnight. Can be made 2 days ahead.
Spoon half of softened strawberry ice cream into crust, smoothing top. Split bananas lengthwise and in half. Arrange bananas, spoke-style on the ice cream. Layer remaining ice cream over bananas, swirling the top. Freeze until firm, about 2 hours. Decorate with whipped cream, nuts and cherries.
Saute shallots and mushrooms in a small amount of butter in skillet for 5 minutes. Stir in next 6 ingredients. Bring to a boil. Blend cornstarch with a small amount of water. Stir into mixture. Cook until thick, stirring constantly. Season to taste. Yields 4 servings.
Place butter in a micro-safe and flameproof casserole or oval au gratin dish that may also be used as the serving dish. Micro-cook on High power for 30 seconds. Peel and slice bananas lengthwise and cut into 1-inch chunks. Add brown sugar and cinnamon to melted butter and stir to blend. Add bananas and stir gently to coat. Micro-cook on High power 3 to 4 minutes or until sugar is dissolved. Let stand. Pour rum into a micro-safe bowl and micro-cook for 30 seconds to warm. Pour over bananas and take to table. Before serving, ignite the dish. When flame subsides, sprinkle with chopped nuts.
If using fresh peaches, drop in boiling water about 15 seconds; drain and slip off skins. Butter an 8 or 9-inch square baking pan and slice the peaches into it. Mix the remaining ingredients in a bowl and sprinkle over the peaches. Bake in a preheated 375° oven for 30 minutes. Serve warm with ice cream.
Soak beans, bouillon and water overnight. Cook until tender. Saute onion, garlic, salt, carrots, celery and potatoes in butter. Add sauteed vegetables to pan of beans. Cook 30 minutes. Add macaroni, salt, pepper and tomatoes. Simmer 15 minutes. Sprinkle with Parmesan cheese. Serve with Italian garlic bread.
Wash potatoes and cook with skins on until tender. While potatoes cook, mix up dressing. Beat the egg in top of double boiler. Add vinegar slowly, beating hard. Mix mustard, sugar, salt, flour, pepper and water and stir into egg-vinegar mixture. Cook over boiling water until sauce thickens; remove from heat and stir in sour cream. Pour sauce over hot, peeled potatoes. Serve hot. Yields 4 servings.
In a small bowl combine the coriander, the garlic paste, the pepperoncini, oil, lemon juice, pepper and salt to taste. On a plate rub the steak with about half the sauce and let it marinate at room temperature for about 15 minutes. Grill the steak on rack set about 6 inches over coals for 4 minutes on each side for medium-rare meat, transfer to cutting board and cut it on the diagonal into thin slices. Serve the steak with remaining sauce. Serves two generously.
Combine meat, milk, bread crumbs, onion and salt. Roll in flour; brown on both sides in hot shortening. Remove and place in a baking dish. Mix soup and water; pour over meat balls. Bake at 350° for 20 to 25 minutes, or until brown on top. Yield: 6 servings.
Mix cake mix as directed on box. Divide into half. Set aside 1/2 batter. Add to first half 1/2 can Eagle Brand milk and 1 stick oleo. Pour into 9 x 13-inch pan; bake for 35 minutes at 300°.
Beat all ingredients at medium speed for 3 minutes, scraping bowl constantly. Spread in a 12 cup Bundt cake or angel food cake pan. Cook at 350° for 50 minutes. Cool for 10 minutes. Remove from pan when cold.
Soak beans overnight. Simmer over low fire until they are cooked. Add macaroni, tomato puree and browned onions. Season with salt and pepper. Serves 4.
Sift together flours, sugar, baking powder, baking soda, cinnamon and salt. Stir in carrots, raisins, walnuts and apple. In another bowl, beat egg with oil, vanilla, applesauce and orange juice. Stir into flour mixture until batter is just combined. Spoon batter into muffin tins sprayed with nonstick cooking spray, filling them to the top. Bake at 350° for 35 minutes or until springy to the touch. Cool in tins on rack for 5 minutes. Turn out and cool.
Bring mixture to a boil. Have cabbage chopped and packed in jars. Then pour boiling mixture over cabbage and seal.
Combine sour cream, mayonnaise and mustard. Stir in meat, carrots or celery or both. Cut pita bread in half. Line each half with sprouts or lettuce. Spoon in mixture.
Cream together first 5 ingredients. Sift together next 3 ingredients. Add oatmeal and chocolate chips. Bake at 375° for 10 to 12 minutes.
Boil sugar and cream until it forms soft ball in cold water. Beat until light and add nuts. Add cut up Christmas cake citrus candy. Add flavoring and turn onto buttered dish. Make squares.
Grease a 9 x 13-inch pan. Dump in pineapple. Spread over bottom of pan. Pour cherry pie filling over top (spoon evenly across). Sprinkle dry cake mix over top of filling. Sprinkle nuts and coconut over cake mix. Melt margarine and drizzle over top. Cover as much of dry mix as possible. Bake at 350° for 45 minutes.
Cook chicken. Remove from bone and cut into bite size pieces. Add vegetables and toss gently. Boil broth and soup until thick. Pour over chicken and vegetables.
Heat celery to boil in 1/2 cup water with 1 teaspoon of salt and simmer 10 minutes. Drain and put in a casserole. Add vegetables and soup. Cook at 350° for 20 minutes.
Put Jell-O and Knox gelatine into a bowl. Add water and stir until dissolved. Pour into 9 x 13-inch pan. Cool in refrigerator. When firm, cut into squares.
In a large skillet, lightly brown sausage and ground beef over medium-high heat. Add onion, cayenne and jalapeno peppers. Cook until meat is fully browned. Drain off excess fat. Stir in remaining ingredients. Cook over medium-high heat for 5 minutes more, stirring occasionally.
Mix thoroughly the shortening, sugar, eggs and vanilla. Sift together dry ingredients; add to creamed mixture. Roll into balls the size of small walnuts, then roll in 2 tablespoons brown sugar and 1 teaspoon cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes, until lightly browned and still soft.
Mix together dry ingredients and yeast. Combine hot water, oleo and honey. Add eggs and milk. Mix well. Turn onto floured board and knead until smooth. Place in a greased bowl and let rise until double. (Let raise again, if desired.) Place in 3 or 4 pans and let rise until double. Bake at 375° for 30 or 35 minutes.
Heat butter in saucepan. Blend in flour, salt, pepper and thyme. Cook over low heat until bubbly, about 3 minutes. Remove from heat. Stir in chicken broth and milk, whisking vigorously to blend. Return to heat and cook and stir until sauce is smooth and thickened. Add cubed chicken, sauteed mushrooms and parsley. Taste and correct seasoning. Add sherry just before serving and heat through. Place about 1/3 cup chicken mixture in center of each cooked crepe and roll up. Garnish with small amount of filling and sprinkle of parsley.
Cook chops until more than half cooked. Slice into small pieces and return to pan. Add peppers and onions with a little water and cook until almost soft. Add gravy and water. Mix all together and simmer for 1 hour or until pork is done. Serve over rice.
In medium size bowl, sift together flour, baking powder and salt. In separate bowl cream margarine and sugar until light color. Add egg and vanilla; beat well. Thoroughly stir in dry ingredients. Refrigerate one hour.
Mix beaten egg and milk with cornstarch; cook until thick, stirring constantly. Add crab meat, Worcestershire sauce, hot sauce, mustard, butter and salt. Fill individual dishes and top with bread crumbs. Bake until light brown, about 20 minutes at 375°. Serves 4.
Sift flour with salt. Cream sugar with butter until the mixture is light and fluffy. Add the grated rind of 1 lemon and the egg yolks, one at a time, beating well after each addition.
Saute onion and pepper slowly in butter or margarine until tender. Mix all remaining ingredients and bake in a casserole dish at 350° for 30 minutes or until done. Makes about 6 servings.
Drain pineapple and reserve liquid. Add enough water to liquid to make 1 1/3 cups; bring to a boil. Place gelatin in a bowl; add boiling liquid and stir to dissolve. Cool until slightly thickened. Whip cream; gradually beat in sugar. Fold into gelatin mixture. Stir in cottage cheese and pineapple. Blend well. Pour into 1 1/2-quart serving bowl. Chill at least 3 hours or overnight. Yield: 8 to 10 servings.
In a large bowl, combine egg, 1/4 cup tomato sauce, crumbs, onion, green pepper, salt and poultry seasoning. Add ground beef and mix well. Place in muffin cups. Bake in reflector oven. Pour remaining sauce over and bake 5 minutes more. Let stand for 5 to 10 minutes before removing and serving.
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar/spice mixture. Gradually add evaporated milk, stirring well. Pour into pie shell. Bake in a preheated 425° oven for 15 minutes. Reduce temperature to 350°; bake for an additional 40 to 45 minutes or until knife inserted near center comes out clean. Cool and serve. Refrigerate any leftovers.
In Dutch oven on low heat, melt marshmallows with chips and butter. Stir until smooth and add popcorn. Toss until coated. Press 1/2 of mixture into a 9-inch pan. Spread fudge over mixture. Press rest of mixture over fudge. Allow to cool.
Combine first 6 ingredients in a large bowl and beat for 2 minutes at medium speed. Pour into greased 9-inch pie plate. Drain peaches, set juice aside. Arrange peaches over batter.
Layer chicken and broccoli. Mix mayonnaise, soup, cheese and lemon juice together. Spread mixture over chicken and broccoli. Bake at 350° for 30 to 40 minutes. Melt a small amount of butter and soak croutons (enough to cover the casserole). Bake or broil for an additional 5 minutes.
Mix all ingredients with 1 box Jiffy corn bread mix. Bake at 400° for 15 or 20 minutes. (Grease pan.)
Brown meat, onion and green pepper. Add corn or noodles, soup and grated cheese. Pour into casserole and bake 45 minutes at 350°.
Bring water to a boil and add beans. Cover and cook for 3 minutes. Drain and set aside. Cut bacon in half lengthwise and place on a microwave safe plate. Microwave on high for 2-3 minutes, until edges curl. Place 4-5 beans on each bacon strip and wrap bacon around and tie in a knot.
Beat separately the egg, buttermilk, oil and water. Combine all ingredients and bake at 375° for 15 minutes, then bake 5 minutes more at 400°.
Heat beets and beet liquid in a saucepan over low heat; drain well. Add	remaining ingredients, cover and cook over low heat, stirring until thoroughly heated. Yield: 4 servings.
Drain mushrooms; reserve liquid. Add hot water to reserved mushroom liquid to measure 1 1/2 cups. Add bouillon. In large skillet cook onion and mushrooms in butter until tender. Stir in flour, bouillon and water and milk. Heat until mixture boils and thickens slightly, stirring constantly. Add rice, chicken, parsley, salt and pepper. Simmer covered 15 minutes, until rice is tender. Serves 5 to 6.
Heat oven to 350°. Spray casserole dish with Pam. Drain cooked macaroni. Add broccoli, Spam and red pepper; stir well. Mix together milk, cornstarch and black pepper until cornstarch dissolves. Boil, stirring, until mixture becomes thick. Reduce heat to low; add cheese and stir until melted. Combine sauce with other ingredients. Combine bread crumbs and margarine. Sprinkle on top. Bake 40 minutes or until done. Serves 8.
Brown ground beef in skillet. Stir in seasonings, soup and three soup cans of water. Bring to a boil. Stir in noodles. Cook until noodles are done.
Heat oven to 425°. Saute onions in 2 tablespoons melted butter in a 10-inch skillet over medium heat until tender (about 5 minutes). Stir in ground beef; saute until brown. Mix in broth, catsup, Worcestershire sauce, mustard, 1 1/2 teaspoons salt and the pepper. Pour mixture into buttered 8 or 9-inch square baking dish. Beat mashed potatoes, warm milk, 3 tablespoons butter and 1 teaspoon salt until light and fluffy. Spread over meat mixture, sealing to edge of dish. Run fork over potatoes for a rippled surface. Bake until potatoes are brown, about 30 minutes. Cut into squares. Serve piping hot.
Preheat oven to 400°. Mix butter, shortening, 1 1/2 cups sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape dough into teaspoon-sized balls. Mix 2 tablespoons sugar and cinnamon. Roll balls in cinnamon-sugar mixture and place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until set. Immediately remove cookies from baking sheet. Yields 6 dozen cookies.
Put salt on cabbage. Let stand 1 hour. Squeeze out and add carrot pepper. Combine vinegar, water, mustard seed, celery seed and sugar. Combine all and boil 1 minute. Cool to lukewarm and pour over slaw. Put in containers and freeze.
Mix ingredients. Pour over roast and marinate overnight. Bake at 250° for 3 to 4 hours. Cool and slice. Place back in marinade to heat and serve.
Brown meat; drain. Add onion, tomato, 1/2 cup olives and seasonings. Cook until onion is tender. Combine cornmeal, flour, salt and baking powder. Add water and margarine; mix until smooth. Stir in 1 cup cheese and 1/2 cup olives. Pour cornmeal mixture into greased 9-inch pie plate. Spoon meat mixture into center of cornmeal mixture and press down gently. Bake at 400° for 25 minutes. Top with remaining cheese. Garnish with additional olive slices, if desired. Makes 6 servings.
Place vegetables in shallow baking dish. In small bowl, combine remaining ingredients; mix well. Pour over vegetables. Cover; refrigerate 6 hours or overnight, stirring occasionally.
Mix all ingredients together and chill overnight. Serve as a dip with a variety of vegetables.
Soak bread in milk and work with a wooden spoon until it is well mixed. Add beaten eggs, sugar, vanilla, pecans and raisins and combine well. Pour melted oleo in bottom of a heavy 7 x 11-inch oblong cake pan. Bake at 350° for 1 1/2 hours or until very firm. Cool. slice into squares. Top with Bourbon Sauce.
Brown hamburger and onion. Drain off grease. Combine with kraut, brown sugar and tomato sauce. Bake 1 hour at 350°.
Mix all ingredients. Beat for 4 minutes on medium. Cook in Bundt pan at 350°.
In small saucepan, melt butter; stir in crumbs, reserving 1 tablespoon for garnish, pat crumbs on bottom of buttered 8 x 8-inch baking pan; set aside. In medium bowl, combine pie filling, sweetened condensed milk and lemon juice; mix until smooth. Spread into prepared pan. Top with whipped topping and reserved crumbs. Freeze 3 hours. If desired, garnish with lemon slices before serving. Serves 9.
Put beans in large bowl. Cover with cold water. Soak overnight; drain. Add fresh water just to cover beans. Parboil for 15 minutes. Skim off foam. Put beans in 2-quart casserole (greased). Combine sugar, molasses, mustard, salt and vinegar. Put over beans. Cut bacon slices in 3 pieces. Arrange over top of beans. Cover and bake in moderate oven at 350° about 1 hour. Uncover and continue baking until bacon is browned, about 30 minutes. Serves 8.
Combine meat, Kraft French dressing, crumbs, onions, 2 eggs, salt and pepper. Shape into oval loaf in shallow baking dish. Bake at 350° for 1 hour. Place on baking sheet. Combine potatoes, beaten egg and Miracle Whip. Frost loaf with this mixture. Broil until lightly browned. Garnish with mushrooms and pimento. Makes 6 to 8 servings.
Preheat oven to 350°. Grease and flour 2 (9-inch) cake pans. Combine dry ingredients and sift into mixing bowl. Add butter, milk and eggs. Mix well. Bake 30 minutes or until done. Cool. Slice layers, making 4 layers.
Combine all ingredients and pour in ice cream freezer container. Freeze according to manufacturer's instructions. Yield: 1 gallon.
Mix all but white chocolate well; make into balls (if mixture is sticky put oil on hands). Refrigerate. Melt white chocolate. Dip balls into chocolate and return to wax paper.