HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together first 5 ingredients. Press into a long Pyrex dish and let chill overnight in refrigerator. Melt paraffin and chocolate chips in a double boiler over low heat. Stir frequently to blend. Cut coconut mixture into squares and using toothpicks, dip into chocolate mixture. Cool on wax paper. Keep in refrigerator.
Melt marshmallows with milk in double boiler. Stir until all marshmallows are melted. Let cool in refrigerator until a little thick. Whip 1 pint of whipping cream. Add to marshmallow mixture. Fold in well drained pineapple. Line a 9 x 13-inch pan with graham cracker crumb crust. Pour marshmallow mixture on top. Let stand in refrigerator for several hours. May be made the night before.
Melt margarine in bottom of about a 7 x 11-inch pan. Mix sugar, flour and milk together; pour on top of margarine. Then pour in peaches. Do not stir. Bake at 350° for about 35 to 40 minutes.
Soften cream cheese and add enough mayonnaise to make creamy consistency. Add crab to mixture. Top with cocktail sauce and chill.
Beat eggs and sugar. Add oil and beat. Mix spices and salt with flour. Mix milk and prunes; add soda. Add liquid to egg, sugar and oil mixture. Add flour mixture and pecans. Mix well. Bake in Bundt pan 40 minutes at 350°.
Boil together oil, water and vinegar. Slice peppers into rings into pint jars. Place 1 clove garlic in jar. Fill with peppers. Add salt and oregano. Add boiling liquid and seal. Do a 5-minute hot water bath.
Stir honey into water until dissolved. Sprinkle yeast over water to soften. Stir together in large bowl next 6 ingredients. Beat in molasses. Allow to stand 10 minutes. Add whole wheat flour and beat. Add enough white flour to make a stiff dough.
Grate coconut and using the quart of hot water, express the milk by adding two cups of water at a time and squeezing the milk through a sieve after each addition. Place beans in a saucepan with the coconut milk and add the clove of garlic, slightly bruised. Cook until beans are tender, but not overcooked.
Layer first 6 ingredients. Combine mayonnaise and Miracle Whip; spread over veggies. Top with cheese. Cover and refrigerate.
Melt cheeses over low heat. Add crab meat. Pour into a serving bowl. Serve with Triscuits or crackers. Serves 2 cups.
Cream oil, sugar, eggs, lemon juice and vanilla. Sift dry ingredients and add to creamed mixture. Stir together and add apples and nuts last. Mix well. Put cake in 9 inch tube pan in cold oven. Bake at 325° for 1 1/2 hours.
Brown sausage and beef; drain. Add onion and pepper and cook for 2 to 3 minutes. Add cheese, Ro-Tel, jalapenos, soup; heat and blend. Serve hot with chips on side.
Chop the onion, green pepper and celery. Saute in the oil until tender. Add the mushrooms. Cover and simmer a few minutes. Wash the rice. Put in a 2-quart casserole and add the thyme, salt, pepper, salt, beef consomme and water. Add the sauteed onion, pepper, celery and mushrooms to casserole. Cover and bake at 400° for 1 hour. Stir after first 1/2 hour. Remove cover the last 10 minutes. Should be dry, not soupy. Serves 4 to 6.
Wash pigs feet. Boil until meat will slip from bone. Drain. Place meat in bowl. Combine vinegar, cloves, salt, pepper, bay leaf and onion. Boil 30 minutes. Add 2 cups broth in which the pigs feet were cooked. Strain. Pour over pigs feet. Let stand 3 days.
Well grease a 9 x 9-inch pan and set aside. In a medium saucepan, add sugar and water. Place on medium heat, stirring constantly. When it begins a rolling boil, time for 2 1/2 minutes, reducing heat to simmer. After the allotted time, remove from heat and add Marshmallow Creme, then the peanut butter. Pour into well-greased 9 x 9-inch pan. Cool completely before cutting.
Cream together cream cheese and sugar. Blend strawberries and pineapple into creamed mixture. Fold Cool Whip into mixture. Pour into pan or cupcake paper or anything pretty and freeze.
Grind nuts and chop fruits fine; mix. Bake in 250° oven for 3 hours.
Cut chicken and green pepper into 1/2-inch wide strips; bias-slice green onions. In wok, electric skillet or large skillet, quick cook and stir chicken strips over medium-high heat in hot oil until browned. Add green pepper strips, sliced onion and chicken broth. Bring mixture to a boil. Reduce heat; cover. Cook 2 to 3 minutes. Meanwhile, drain Mandarin oranges, brown sugar, soy sauce and vinegar; slowly blend into cornstarch and ginger. Add brown sugar mixture to chicken mixture. Cook, stirring constantly until mixture is thickened and bubbly. Stir in Mandarin oranges; cover and heat through. Serve chicken mixture over hot cooked rice. Serves 8.
The quantities you use will depend upon your family. Mix 1 cup water with 3 tablespoons beef soup base starter and 3 tablespoons flour. Mix and pour over the meat and veggies in the crock-pot. Stir together and cover with lid. Cook all day on low. When you come from work, your dinner is ready. Add a salad and bread and you're all set.
Place all ingredients in medium bowl; mix well. Shape into 4 patties. Line micro-safe plate with paper towels. Place patties on top. Cover with another paper towel. Microwave on High for 3 1/2 to 4 minutes. Turn patties over. Microwave second side for 3 1/2 to 4 minutes.
Mix all ingredients, except chicken. Add chicken; marinate for 2 hours or more. Stir well. Dip pieces into hot oil; deep fry until browned.
Mix first 6 ingredients together well. Brown ground beef in a skillet. Drain. In iron skillet, layer bottom with 1/2 of corn meal mixture. Top with ground beef, onion and bell pepper. Add jalapeno peppers, and top with shredded cheese. Add remaining corn meal mixture and bake at 375° for 55 minutes.
Beat eggs and milk. Add 1 teaspoon of mustard and salt. Next, add meat and cheese. Pour into greased 9 x 13-inch pan. Refrigerate overnight. Bake at 325° for 35 minutes. Let stand a few minutes before serving.
Grease and flour a 9 x 13-inch oblong pan. Mix cake mix with 2 eggs and butter. Pour into pan. Mix sugar, eggs and cream cheese. Pour over first layer and bake 35 to 40 minutes at 350°.
In a large bowl, combine all the beans. Mix to distribute evenly. Divide bean mixture equally among 12 pint plastic bags or other containers; each should contain about 1 3/4 cups mixed dried beans.
In a heavy saucepan with a tight fitting lid, melt 1 tablespoon of butter and add onions. Cook, stirring until wilted. Add rice and cook, stirring about 30 seconds. Add broth, raisins, lemon, bay leaf, saffron, Tabasco, salt and pepper. Bring to a boil. Simmer over low heat for 17 minutes. Uncover and remove bay leaf. Add remaining butter and stir to fluff the rice well. Yield: 4 servings.
Heat oven to 400°. Melt 1/2 cup of the chocolate chips and butter over low heat; cool. Mix remaining chocolate chips, eggs, sugar, flour, baking powder, salt, vanilla, nuts and chocolate mixture. Drop dough by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheet. Press marshmallows into center of each. Bake for 8 minutes. Makes 4 dozen.
Cut squash crosswise in 1-inch slices; discard seeds and ends. Season. Arrange in single layer in shallow baking dish. Cover and bake at 350° for 30 to 35 minutes.
Cook celery, onion and mushrooms in oil until crisp and tender, stirring often. Add 2 cans of chicken broth, can of water, soy sauce, meat and bean sprouts. Simmer about 2 hours, stirring occasionally.
Cook macaroni. Cook vegetables. Drain macaroni and add vegetables, artichokes and olives. Mix with salad dressing. Refrigerate.
In small bowl mash cottage cheese with fork. Add onion, carrots, green pepper, salt and garlic; beat until fairly smooth. Stir in yogurt. Cover; chill several hours. Serve as dip with raw vegetables such as broccoli, cauliflower, carrots, etc. Makes 1 3/4 cups.
Boil potatoes until fork-tender. Refrigerate overnight. Grate potatoes, no need to peel them, the skins will fall off. Saute the green onions in the melted margarine, just until soft. Add all ingredients to potatoes. Mix gently but thoroughly and put in a large baking dish. Top with more grated Cheddar cheese. Bake at 350° for 25 minutes. Serves 10 to 12.
Line a spring-form pan around sides and on bottom with split ladyfingers. Combine in small mixer bowl: Dream Whip, coffee and cocoa. Blend in milk following package directions. Spread 1/3 of whipped mixture over ladyfingers. Top with ladyfingers. Spread with second 1/3 of whipped mixture. Top with ladyfingers, then the remaining whipped mixture. Cover loosely. Refrigerate overnight.
Layer the pineapple, coconut and cake mix in the order given in a long pan. Sprinkle the chopped pecans and butter slices over the cake mix. Bake for 35 to 40 minutes at 325°. Serve with whipped cream.
Cream together well cake mix, cream cheese, sugar and salt. Combine chocolate chips and coconut. Drop by teaspoon in center of cupcakes, then bake at 350° for 20 to 25 minutes.
Preheat oven to 350 degrees. Beat butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt and add to butter mixture. Stir until well blended. Stir in chocolate chunks and Macadamia nuts. Spread evenly into a greased 9 X 13 pan. Bake 25 to 30 minutes or until golden brown. Remove pan to wire rack, cool completely. Cut into bars. Makes about 24 brownies.
Place all ingredients in a large bowl (except nuts). Microwave at Medium (50% power) until chocolate chips are melted, 3 to 5 minutes, stirring once or twice during cooking. Stir in nuts. Pour into well-greased 8 x 8-inch square baking dish. Refrigerate until set. Makes about 2 pounds. Eat and enjoy.
Cook broccoli according to package directions; drain well. Arrange broccoli in greased 2-quart casserole dish. Mix together soup, mayonnaise, seasonings, cheese, onion and eggs.
Mix onions, pepper, olives and artichoke hearts with cooked Rice-A-Roni. Add salt and pepper. Mix mayonnaise, oil from artichokes and curry. Pour into rice mixture. Refrigerate overnight. Add 1 cup crab meat, 1 cup shrimp or 1 cup cooked chicken. Makes 10 to 12 servings.
Stir all ingredients except chicken together. Pour over chicken in skillet. Cook on top of stove at 250° to 300° with cover on skillet for 45 minutes to an hour. When half done, turn chicken over. Cook until tender.
Place cream cheese in bowl. When soft, add onion, mayonnaise, sherry and beef. Mix well. Add olives; mix carefully. Chill and form into ball shape. Ice with sour cream. Decorate with pimiento strips and parsley. Decorations are optional. Can be a spread from a dish. Good on any snack cracker.
Mix in a bowl the first 5 ingredients. Mix the remaining 3 ingredients in another bowl. Heat oven to 375°. Lightly grease baking sheet. Mix together the two bowls of ingredients. Chill 1 hour.
Brown meats, in oil in a large frypan over medium heat, stirring constantly. Add garlic, tomato paste, water, onion, bay leaves, parsley, salt and pepper. Mix well. Cover and simmer 1 hour over low heat, stirring occasionally.
Lightly brown beef and separate into chunks as it browns. Pour off excess fat. Stir in soup and corn and simmer, stirring often, for about 5 minutes. Add a little water if mixture gets too thick. Spoon mixture onto buns. Top with shredded Cheddar cheese, if desired.
Mix refried beans, salsa and taco seasoning and spread on large dish or platter. Mash avocados; add lemon juice and taco sauce. Mix together well and spread on top of bean mixture. Spread sour cream on top of that. Top with lettuce, Cheddar cheese and tomato. Dip with nachos.
Chop 6 leaves of cabbage, peeling off outer leaves and quartering. Run through minimum times so cabbage is uneven. Mix all ingredients together. Chill and allow to marinate.
Cut bread slices into 40 rounds, using a 3-inch biscuit cutter. Roll each bread round lightly with a rolling pin. Brush both sides of each round lightly with melted butter. Press into miniature (1 3/4-inch) muffin pans lightly coated with cooking spray. Bake at 350° for 20 minutes or until crisp and golden.
Mix dry ingredients. Add buttermilk, eggs and oil. Mix well. Pour into a greased muffin pan. Bake at 450° for 20 minutes. Yields 12 cornbread muffins.
Cut cantaloupe in half and scrape out seeds. Turn cut side down on plate and chill (preferably overnight). Remove cantaloupe from refrigerator and turn over, place 1 scoop of ice cream in the center of each half of cantaloupe and serve.
Peel sweet potatoes and cut into quarters. Cook potatoes in a large covered saucepan with a small amount of boiling water. Water can be lightly salted. Cook until potatoes are tender (15 to 20 minutes). Drain. Transfer sweet potatoes into a large mixing bowl. Beat with an electric mixer on low speed for about 2 minutes. Add margarine, salt and pepper to taste.
Combine sugar, oil, vanilla, eggs and lemon juice in bowl; beat well. Add flour; beat well. Add apples and nuts; mix well. Bake in greased and floured tube pan at 315° for 1 hour.
Saute chopped onion in butter. Add chopped celery and saute a few minutes. Add thawed peas, mushrooms and sliced water chestnuts. Add soup and mix together. Turn into a 1 1/2-quart casserole. Sprinkle sharp cheese over top and bake at 350° for 30 minutes.
Cook noodles to desired doneness as directed on package. Drain. Rinse with hot water.
Brown beef and onion. Add ingredients, except last four. Simmer 10 minutes, then add rest of ingredients. Mix well; top with grated cheese. Bake 30 minutes at 350°. This may be frozen for later.
Cream oleo, sugar and eggs. Add flour, baking powder, soda and salt. Fold in	pineapple and	coconut. In 2 (9 x 5-inch) pans, bake at 350° for 70 minutes.
Fry onion in oleo. Mix all. Pour in buttered casserole dish. Bake at 350° for 30 to 40 minutes.
Mix with a fork. Line 9-inch pie plate with pastry. Prick bottom and sides with fork. Bake at 425° for 6 to 8 minutes. Cool on wire rack.
Brown margarine, onion and rice well in skillet. Salt and pepper to taste. Add beef bouillon cubes and water. Bring to a boil. Turn down to simmer. Cover and cook 20 to 25 minutes or until done.
Cream all ingredients together and bake in a greased pan for about 30 to 45 minutes at 350°.
In a large pan, cook the meat, onions and carrots slowly until meat is done and onions are transparent (do not brown). Drain. Add salt and pepper to taste, Worcestershire sauce and tomato sauce. Pour mixture into 3-quart casserole dish. Top with the mashed potatoes which have been prepared according to package directions. (You may use real mashed potatoes, if you want.) Bake, uncovered, about 35 minutes in a 350° oven.
Heat oven to 400°. Spray both sides of tortillas with Pam cooking spray. Place 2 tortillas into each of two loaf pans, gently shaping each tortilla to create a bowl. Heat chili, stir in potatoes and cook until heated. Divide chili mixture among tortillas. With back of spoon, make an indentation in each chili mixture. Break egg into each indentation. Bake 10 minutes. Cover loosely with foil. Bake 5 to 10 minutes longer or until eggs are done. Lift out of pans. Place on plates. Spoon on tomato and onions. Sprinkle with cheese. Serve with salsa. Serves 4.
*Gather your friends around this baking cake and whistle a merry tune along with the cake.
Combine ingredients and slowly bring to a boil, stirring constantly, until mixture begins to thicken. Cook to 254° and pour into 7-inch square pan with 1/2 cup broken nuts scattered over the bottom. Chill and cut into squares.
Preheat oven to 375°. Grease and flour two 9-inch round pans or a 9 x 13-inch oblong pan. Cream sugar and butter. Beat in eggs until mixture is light and fluffy. Add vanilla. Combine flour and baking soda; add to mixture alternately with sour cream. Pour batter into pans. Spread pie filling on top. Sprinkle Streusel Topping over the filling. Bake 25 to 30 minutes in round pans or 40 to 50 minutes in oblong pan.
Prepare grill at least 1/2 hour before cooking, adjusting grid 6 to 8 inches above coals. Rinse wings and pat dry. In large bowl, combine vegetable oil, lemon juice and seasoned salt. Toss chicken pieces in mixture. In small bowl, combine remaining ingredients. Brush onto wings and place wings on grill over white hot coals. Turn wings and baste with glaze every 8 minutes until golden brown and tender, about 16 to 20 minutes. Wings are done if juices run clear when pierced with a fork.
Grease a shallow casserole dish. Mix frozen hash browns with soup, sour cream and cheese. Pour into casserole dish. Sprinkle corn flakes on top. Pour melted margarine on top. Bake 40 minutes in 350° oven.
Cook squash and onion until tender. Drain. Add egg, soup, cheese and mayonnaise to squash and onion. In another bowl, melt margarine, add stuffing and mix well. Take casserole dish, put 1 layer stuffing mix and then put 1 layer squash mix. Keep layering until all mixes are gone. Bake at 350° for 20 minutes or until brown.
Prepare jello as directed on box. Stir in drained peaches. After jello sets, cut jello in 3-inch squares. Put into dessert cups and top with whipping cream. Garnish with orange peelings.
Cream shortening, sugar, eggs, vanilla, hot water and peanut butter. Add dry ingredients which have been sifted together. Stir in nuts and 1/2 package chocolate chips. Pour in large greased pan. Sprinkle the remaining chips. Bake for 30 minutes in a 350° oven.
Mix together. Fill muffin cups 3/4 full and bake at 375° for 15 minutes. This will keep in refrigerator. Use as needed.
In microwave bowl, mix chocolate chips and butter. Microwave on High for 4 minutes. Stir. Add remaining ingredients and blend well. Pour into a greased 8 x 12-inch pan. Cut when cool. Add nuts, if desired.
In buttered 9-inch baking dish, sprinkle 1/4-inch layer of cracker crumbs. Follow with layers of ingredients as listed. Repeat layers to fill dish. Top with buttered cracker crumbs. Bake at 350° for about 25 minutes or until bubbly.
In a large skillet, brown beef or veal in hot shortening. Reduce heat. Add onion and garlic. Cook until onion is tender, but not brown. Blend in flour, paprika, salt, pepper, dried thyme and bay leaves. Add can of tomatoes. Cover and simmer, stirring occasionally until meat is tender, 1 to 1 1/4 hours. Stir often toward end of cooking. Stir in sour cream. Serve at once over hot buttered noodles.
Melt margarine in aluminum Dutch oven (don't use iron pot; will cause shrimp to darken). Season shrimp tails generously with Tony's Creole seasoning or salt and pepper. Add paprika to margarine; saute shrimp tails about 5 minutes. Remove shrimp and set aside.
Cook beans until tender. Add all ingredients. Salt to taste and place bacon on top. Bake until tender and all juices are soaked up.
Cook macaroni until tender in rapidly boiling, salted water. (If sides and edges of pan are oiled or buttered, macaroni will not boil over.) Drain. In well buttered baking dish, place a layer of macaroni. Sprinkle with cheese cubes. Sprinkle with few grains salt and pepper (2 or 3 pinches of flour may be added here, if desired). Dot with butter. Make another layer in the same order but omit flour. Make third layer, ending with cheese on top. Dot with butter and sprinkle paprika over cheese. Whip eggs in medium size bowl. Add milk and few grains pepper. (If salt is added, use sparingly.) Mix together and pour over macaroni and cheese. Buttered bread crumbs may be sprinkled on top if desired. Bake in moderate oven (375°) for 30 to 40 minutes or until cheese has melted and is lightly browned.
Mix all ingredients together. Pour into ovenproof dish and bake at 350° for 20 minutes. Serve with chips or crackers.
Cream butter and sugar; beat in eggs and vanilla. Stir together flour, salt, baking powder and cocoa. Stir into creamed mix. Spread into greased 13 x 9 x 2-inch baking pan. Bake at 350° for 15 to 20 minutes. Sprinkle marshmallows evenly on top and bake 3 minutes more. Cool.
In a mixing bowl, combine the first five ingredients, mix well. Stir in pecan (the dough will be crumbly). Roll tablespoonfuls into balls and place 2 inches apart on greased baking sheets. bake at 350 degrees for 10 to 12 minutes or until golden brown. Cool for 2 minutes, remove from pan, to wire racks. Yield: 4 dozen.
Brown roast on both sides in hot oil in a large Dutch oven. Add onion and garlic. Cook until onions are tender. Combine salt, pepper and tomato sauce. Pour over roast. Cook over low heat, uncovered, 1 1/2 hours. Combine next 6 ingredients. Pour over roast. Cook, covered, over low heat for 1 hour or until tender. Add potatoes and carrots during last 30 minutes of cooking time. Transfer to serving platter. Serve with vegetables. Makes 8 to 10 servings.
Combine first 3 ingredients in a small bowl. Beat well. Stir in chocolate chips; set aside.
Beat eggs well. Add to oil, sugar and vanilla. Mix dry ingredients. Add to egg mixture. Add apples, walnuts and cinnamon. Pour into 9 x 13-inch pan. Sprinkle with butterscotch chips. Bake at 350° for 35 to 45 minutes.
In a mixing bowl, dissolve yeast in the warm water. Add milk, honey, oil, salt and eggs. Stir in 2 1/2 cups of flour (I usually put in 3 cups). Beat 100 strokes by hand or 3 to 4 minutes with electric mixer. Cover bowl and allow sponge to rise in a warm place until doubled, about 40 to 45 minutes (usually less). Mix in remaining flour, reserving 1/2 cup for kneading. Turn out onto floured board and knead thoroughly 8 to 10 minutes or until smooth and elastic. Place in oiled bowl; turn dough to oil top. Cover bowl and let rise in a warm place until doubled. Punch down. Turn out onto board, lightly floured. Shape into 2 loaves. Bake at 375° for 40 minutes. Remove from pans and cool on racks. Makes 2 loaves.
Blend onion, horseradish, dry mustard and cream cheese. Spread on each ham slice. Roll up each slice prepared ham around a spear of asparagus. Secure with toothpick; cut each roll in 1-inch slices. Arrange as pinwheels on serving dish.
In a large heavy aluminum or steel pot, pour 2 tablespoons salad oil. Simmer onions, green pepper and celery until transparent. (Don't brown or fry it.) Add tomato sauce and everything else, except meat.
Combine all ingredients. Brush over chicken during last fifteen minutes of grilling. Yields 3 cups.
Blend cream cheese and 1 1/2 sticks of butter. Melt remaining 1/2 stick of butter and reserve it in a bowl. Add chopped celery and onion; mix well, then add chicken and black pepper. Open crescents into a flat triangle. Place a tablespoon of filling mixture into the center, then fold over the edges to seal mixture. Dip it into the melted butter, then roll in the bread crumbs. Place on an ungreased cookie sheet or large baking pan 1 inch apart. Bake in preheated 350° oven for 10 to 15 minutes until golden brown. Makes 24 servings.
Cream butter, shortening and sugar until light and fluffy. Add eggs which have been beaten. Combine flour and baking powder and add to creamed mixture, alternated with milk. Stir in flavorings. Pour in 10 inch tube pan. Bake at 325° for 1 1/2 hour. Cool in pan for 10 minutes.
Melt butter; blend with sugar. Add eggs one at a time; beat. Add vanilla. Blend in flour and salt. Line 12-inch iron skillet with aluminum foil; grease lightly. Pour 1/2 batter in foil lined skillet; sprinkle with cinnamon, sugar and chopped nuts. Add remaining batter, then sprinkle with cinnamon, sugar and nuts. Bake at 350° for 30 to 40 minutes.
Combine egg, shortening and brown sugar, then add 1 cup milk plus 1 teaspoon soda, 1 teaspoon baking powder, 1/4 teaspoon salt and 1/2 teaspoon vanilla. Add 2 to 3 cups flour.
Add 2 tablespoons of Crisco oil to the buttermilk, then add 2 tablespoons cold water. Melt 1 heaping tablespoonful Crisco in biscuit pan. Add enough flour to the buttermilk mixture to make dough that you can handle. Roll out dough on floured board and cut with a biscuit cutter. Bake at 450° on middle rack until well risen, then continue to cook on top rack on broil until golden brown. Makes about 1 dozen biscuits.
Melt margarine in large pan over low heat. Add marshmallows; stir until completely melted. Remove from heat. Add Rice Krispies cereal; stir until coated. Pour into buttered pan (9 x 13-inch). Cut into squares.
Combine milk and marshmallows in double boiler; stir until melted. Combine raisins, coconut, nuts and graham cracker crumbs, reserving 1 cup for rolling. Add marshmallow mixture; mix well with hands. Form into rolls; roll in cracker crumbs. Wrap in Saran Wrap; refrigerate overnight.