HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate in water; set side to cool. Cream the Crisco and sugar. Add eggs, one at a time, mixing well. Add cooled chocolate. Sift dry ingredients. Add alternately with milk to the creamed mixture. Add vanilla. Bake in a greased and floured Bundt pan at 350° for 1 1/2 hours. Let cool and turn onto a cake plate.
Melt butter with onions in saucepan. Add soup and milk. Add cheese (1/2 cup). In a 9 x 12-inch pan, have chicken and macaroni. Stir in soup mix. Bake at 350° for 30 minutes. Add 1/2 cup cheese. Bake until melted.
Blend first 3 ingredients, then add those remaining. Cook over medium heat until thick in double boiler. Pour into two prebaked pie shells and top with meringue. Bake in a 350° oven for 12 to 15 minutes.
Dice potatoes and onion. Combine all the ingredients in large pot with lid and simmer for 3 hours. Serve with Cuban bread.
Beat egg whites very stiff along with cream of tartar. Slowly add sugar and vanilla. Fold in nuts and crackers. Grease 9 x 13-inch pan. Pour in and spread evenly. Bake about 24 minutes in 350° oven. Cool. If using Dream Whip, whip and spread on torte. Top with pie filling. Chill 4 hours. Can be kept several days in refrigerator without getting soggy.
Boil sugar, vinegar, water and seeds for 1 minute and let cool completely.
Tear the bread into small pieces. Combine bread and milk; stir in cheese and 1 egg. Set aside.
Marinate loin or rib chops in a mixture of equal amounts of balsamic vinegar, olive oil, and dijon mustard for several hours in the refrigerator and then barbecue.
Sift flour and cream of tartar 3 times. Beat all together. Divide into 3 parts, leaving 2 layers white. To third part, add molasses. Add cinnamon, cloves, nutmeg and raisins. Bake at 350° for 30 to 35 minutes or until done.
Melt oleo and cocoa. Stir in sugar, eggs, flour, salt and nuts. Bake at 350° for 35 to 45 minutes. Cool. Butter a pan (do not flour). Take out of oven and cover with marshmallows. Let them melt. Put on icing.
Preheat oven to 350°. Put all ingredients, except coconut, in blender and run on low speed for 3 minutes. Pour into greased 10-inch pie pan. Let stand for 5 minutes. Sprinkle coconut on top. Place in oven for 35 to 40 minutes. Cool before serving.
Cook box of raisins with enough water to cover raisins. Add sugar and cornstarch to thicken; cook for 7 minutes. Set aside to cool. Cream sugar, shortening and eggs; add vanilla and milk. Add baking powder and salt to flour. Mix well. When dough is stiff enough, roll out thin. Cut with cookie cutter; put on ungreased cookie sheet. Put a spoonful of raisins on and then put another on the top. Make a vent on top and bake 6 to 10 minutes in 400° oven.
Mix all for 5 minutes. Pour in a greased and floured Bundt pan. Bake at 350° for 45 minutes. Cool for 5 minutes and remove. Sprinkle top with powdered sugar.
Mix all ingredients and bake at 350° for 30 minutes. If desired, place slices of bacon on top.
Cook chicken with bay leaves. Remove bay leaves; debone and chop the chicken. Combine vegetables, half the oleo, tomato sauce and seasonings; simmer until vegetables are tender. Add the chopped chicken. Melt the remaining oleo in a skillet; blend in the flour and cook until brown. Add 1 cup broth, stirring until thickened. Add to the chicken mixture and serve over rice or noodles. Serves 8 to 10.
Grate County Line and Colby cheeses. Leave setting at room temperature for 2 hours. Blend together with remaining ingredients. Form into ball. Sprinkle with paprika and roll in crushed walnuts. Chill.
Mix first three ingredients until blended and pour into greased loaf pan. Bake at 350° for 45 minutes. Brush beaten egg over the top of bread and continue baking for 15 minutes more. Yields 1 loaf.
Brown roast in shortening in Dutch oven. Combine onion soup mix with 2 cups water. Pour over roast; simmer, turning occasionally for 1 1/2 to 2 hours or until tender. Add vegetables and cook until potatoes are tender. Remove roast onto serving dish. Blend flour and remaining water. Stir into gravy. Bring to boil. Reduce heat and simmer until thickened.
Simmer all over low heat 30 to 40 minutes. Serve hot or warm. Makes 2 quarts.
Heat oven to 350°. Score wieners diagonally. In 1 1/2-quart casserole, combine remaining ingredients; mix well. Arrange wieners in sauce, turning to coat well. Bake, covered, for 30 minutes or until heated thoroughly.
Heat oven to 325°. With Crisco shortening, grease Bundt pan. Sift flour, salt and baking powder together; set aside. Cream margarine and sugar until fluffy. Add egg yolks, extracts and cocoa; beat until smooth. Add sifted ingredients alternately with sour cream, beginning and ending with dry ingredients. Gently blend in egg whites. Add Amaretto. Mix well until creamy. Bake in preheated oven for 1 hour or until done. Let cake stand in pan 20 to 30 minutes and then invert onto wire rack. Top cooled cake with sifted powdered sugar. Add cherries on top for final holiday touch.
Mix shortening, sugar, egg, water, and vanilla, in a mixing bowl. Beat thoroughly. Add flour and oatmeal. Add pecans. Drop by teaspoonfuls. Bake at 350 degrees for 12 to 15 minutes.
Combine all ingredients. Stir to blend thoroughly. Season to taste with black pepper. Refrigerate.
Combine sugar, Accent, salt, pepper, vinegar and oil together. Mix and chill. Combine cabbage, onions and noodles. Mix together. Toast almonds and sesame seed in 350° oven for 5 minutes or until brown. Sprinkle on top of cabbage mixture. Toss salad with dressing right before serving.
Put all ingredients except eggs in blender or food processor (hand mixer). Blend until smooth. Add eggs and blend for only a second or two. Pour into pie crust and bake at 425° for 30 to 40 minutes until filling is set.
Preheat oven to 350°. Butter 2 loaf pans (8 1/2 x 4 1/2 x 2 1/2-inch). Sift the flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Stir in the walnuts. Make a well in the center of these ingredients and add the oil, eggs and pumpkin puree. Stir until the ingredients are well blended, then fold in the raisins and rum. Spread the batter into prepared pans and bake for 1 hour. Allow to cool in the pans before removing and cutting. Yields 2 loaves.
Mix together cranberries, banana and sugar. Set aside. Place 1/2 of the crushed wafers in bottom of an 8 x 8 x 2-inch pan. Cream together butter and confectioners sugar. Add eggs and beat well. Spread over the crumbs. Top with a layer of the cranberry-banana mixture adding the nuts and spreading whipped cream over it. Cover with remaining wafers and chill overnight.
Place thawed potatoes in 9 x 13-inch casserole. Mix 1/2 butter, soup, cheese, sour cream, onions, salt and pepper; pour over potatoes. Mix remaining 1/2 butter with crumbled corn flakes. Top casserole. Bake, uncovered, at 350° for 30 to 45 minutes.
Combine cranberries, sugar and cold water; boil until berries are tender. Remove from heat and add jello which has been dissolved in boiling water. When berries and jello mixture has cooled, add celery, apples and nuts. Mix and pour into 2-quart casserole dish. Arrange pecan halves on top to decorate. Refrigerate several hours.
Mix chicken, broth and soup together. In oblong or square pan, layer soup, tortillas, soup, tortillas and soup. Cover and bake 45 minutes at 350°. Uncover; sprinkle with cheese and bake 5 more minutes.
Combine first 5 ingredients in medium size bowl. Combine last 3 ingredients in separate bowl. Mix well, pour over salad, blend and refrigerate.
Melt margarine and pour into pan. Place shrimp in margarine. Sprinkle with garlic powder. Place on smoker for 1 hour. Serves 5 or 6.
Place chops in an ovenproof pan. Place a lemon slice on each chop, then a spoon of sugar on each slice of lemon, then a tablespoon of catsup on top of the sugar. Bake at 350° for 1 hour.
Discard all hard corn kernels. Use a large pan (such as turkey roasting pan) to mix in. Combine syrup, sugar, water, vinegar and salt; cook slowly, stirring constantly to 270° or to hard ball stage (test by dropping a spoonful in cold water). Remove from heat; add vanilla and oil, stirring only enough to mix. Pour over popped corn, stirring constantly until all corn is coated. Slip Baggies on both hands; grease lightly. Work quickly; shape lightly into balls. Put popcorn balls on wax paper to cool, then wrap each in its own Baggie.
Mix all ingredients by hand except pecans. Form into a ball and roll in pecans until covered.
In large skillet, cook meat and onion until meat is lightly browned and onion is tender. Add salt and pepper. Add drained beans and soup; pour into greased 1 1/2-quart casserole. Mash potatoes while hot; add milk and egg. Season with salt and pepper. Spoon in mounds over casserole. Sprinkle potatoes with cheese. Bake in a 350° oven for 25 to 30 minutes. Serves 4 to 6.
Blend cheese and mayonnaise until smooth. Stir in ginger and pineapple. Chill. Let set at room temperature 1/2 hour before serving. Yields 3 cups. (Best if made a day or two ahead of time.) Serve with crackers or as a filling for small sandwiches.
Saute onions in 1 1/2 teaspoons of oil until transparent. Remove onions and set aside. Place meat or poultry in reserved oil. Saute until lightly brown, then cover with water. Bring to a boil and skim off foam. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and bay leaf. Simmer for 1 hour. Add onions. Reserve the stock.
In saucepan over medium heat, cook onion in 1 tablespoon butter until tender. Stir in sauerkraut, 1/4 cup mustard and caraway seed. Melt remaining butter. Stack phyllo dough sheets, brushing butter in between each layer. Top with layers of corned beef, cheese and sauerkraut mixture to within 1 inch of edges. Roll up from long edge, jelly-roll fashion, tucking in ends and brushing seams with butter. Place roll seam side down on greased baking sheet. Cut slits on top of roll in 12 even sections about 1/2-inch deep. Bake at 375° for 30 to 35 minutes or until brown.
Split and toast an English muffin. Top with a poached egg on each half. Saute a small package of frozen spinach (well drained) with garlic in a little olive oil. Put this on top of the poached eggs. Top with shredded Mozzarella cheese. Microwave long enough to melt the cheese. Great breakfast to start your day!!
Stir-fry sausage and ham until lightly brown. Remove from wok. Have all ingredients ready and measured. Add hot spaghetti to meat with butter and parsley. Mix well. At once, pour in eggs and continue to blend quickly, lifting and mixing the pasta to coat well. Sprinkle in the 1/2 cup Parmesan cheese and a dash of pepper. Mix again. Serve and top with additional Parmesan cheese.
Preheat oven to 425°. In nonstick skillet over medium-high heat, cook chicken 5 minutes or until done and juices evaporate, stirring often. Add soup and salsa. Heat through. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/2 cup soup mixture. Spread to within 1/2-inch of edge. Moisten edges of tortillas with water. Fold over and seal. Bake 5 minutes or until hot.
Beat egg yolks until thick. Mix in both milks gradually. Blend in salt and vanilla. Beat egg whites until stiff peaks form. Fold in egg whites and rum flavoring. Pour into chilled punch bowl. Garnish with sprinkling of nutmeg and whipped cream, if desired.
Mix together ingredients and pour into a greased and floured 13 x 9-inch pan. Sprinkle 1 box yellow cake mix over pumpkin. Melt 1 3/4 sticks margarine; pour over cake mix. Sprinkle 1 cup chopped pecans on top. Bake at 350° for 1 to 1 1/2 hours.
In a large bowl, combine 2 cups of flour, sugar, salt, basil, oregano, garlic powder and undissolved yeast. Heat milk, water and margarine to 120° to 130°. Margarine need not melt. Add to dry ingredients. Beat for 2 minutes at medium speed of mixer. Add 1/2 cup of flour. Beat at high speed for 2 minutes. Stir in enough remaining flour	to make stiff batter.
Mix all ingredients. Blend well. Add 5 pounds cleaned shrimp; mix well. Refrigerate for 24 hours. Serve with crackers or may be served as a shrimp salad on lettuce.
Fold banana into Cool Whip. Chill. Combine caramels with milk. Cook and stir over medium heat until caramels are melted; stir in bitters. To serve, top cake slices with banana mixture, then with warm caramel sauce. Makes 6 servings.
Put pork chops in casserole dish. Pour remaining ingredients over them. Bake at 325° for 1 hour.
Mix as directed on pudding package. Pour into popsicle molds. Freeze. Makes 12.
Put bay leaf and parsley in cheese cloth bag. In a 6 to 8-quart pot, melt butter. Add onions and saute until soft. Stir in the beets. Add red wine vinegar, sugar, tomatoes and juice, 1/4 teaspoon salt, pepper and 2 to 3 cups beef stock. Cover and simmer undisturbed for 45 to 50 minutes. Add remaining stock, cabbage and bring to boil. Add meats, bay leaf and parsley; simmer partially covered for 30 minutes. You can cut the cooking time by using canned beets, drained of half of their stock, then cut the cooking time by 20 minutes. Serve with real coarse bread and butter.
Mix pudding as directed minus 1 cup milk. Add Cool Whip. Layer graham crackers, pudding mixture and another layer of graham crackers.
Place spareribs in baking dish. Bake at 350° for 30 minutes. Chop onion; brown in fat. Add remaining ingredients; cook slowly 20 minutes. Pour over spareribs. Continue baking about 1 hour.
Peel pears and cut up. Grind pears with large cutter. Cook juice and pears together; add sugar. Cook until thick (1 hour approximately), stirring frequently. Add pineapple; cook 20 minutes or longer. Put into hot jars and seal. Makes 8 pints.
Dissolve yeast before measuring anything, but yeast is last ingredient to go in. Stir with wooden spoon or mix with hands. Knead dough until it feels good (the more you knead, the better it is). Let rise for 2 to 3 hours in covered bowl.
Combine cheese, nuts and garlic in mixing bowl; stir to blend. Divide into 3 parts and shape into 3 balls. Coat 1 ball with chili powder, one with parsley and one with nuts. Chill before serving.
Mix first 4 ingredients together until crumbly; spread in flat pan and bake at 400° for 15 minutes, stirring several times. Remove from oven; press firmly into desired pan. Chill. Fill with either chocolate or butter pecan ice cream. Reserve some crumbs for topping.
Mix eggs, butter and sugar well. Add flour and stir in milk and flavoring. Pour into 2 9-inch frozen pie shells and bake at 350° for 35 to 40 minutes. Serves 8 to 12.
Combine potatoes, sour cream, soup, 1/4 cup margarine, onion, cheese, salt and pepper in bowl; mix well. Spoon into 9 x 13-inch baking dish. Top with cornflakes crumbs; drizzle with 1/4 cup margarine. Bake at 350° for 55 to 60 minutes. May omit topping if preferred.
Saute gently onion in butter. Add next three ingredients. Stir in hot milk. Simmer slowly for about 5 minutes, stirring occasionally. Put in blender for 1 minute. Before serving, sprinkle with grated cheese and pop under the broiler to brown. Yields 6 servings. Very tasty.
Beat eggs and add other ingredients to make a waffle-like batter. Heat 2-inches of vegetable shortening in a 9-inch iron skillet to 350°. It must be very hot. Pour the batter through a funnel into the skillet, going round and round in a coil-like pattern until the pan is covered with batter ropes. Fry brown. Sprinkle with powdered sugar. Serve with molasses.
Fry bacon. Drain grease from bacon to be added to stew. For those who want to cut down on fat, use only 1/2 pound of bacon. (Note: You can nibble on cooked bacon while you cook.)
Cook ground beef in skillet with onion and garlic. Pour off grease. Add spaghetti and beans; let simmer until good and hot.
Cook broccoli and drain. Melt 1/2 stick of margarine with the cheese. Crush crackers in a plastic bag. Put 1/2 of the cracker crumbs in butter and cheese mixture. Pour over broccoli. Put the remainder of the cracker crumbs in the remaining butter (melted) and sprinkle over broccoli. Bake at 350° for 20 minutes.
Coat chicken with seasoned flour. Brown chicken well in hot butter in large skillet. Drain pineapple, reserving 1/4 cup syrup. Combine reserved syrup, brown sugar and vinegar in small bowl; pour over chicken. Turn chicken, skin side down if using frying pieces. Reduce heat; cover and simmer until fork tender, about 20 minutes. Move chicken to side of skillet. Add the pineapple, water and salt. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.* Flour may be seasoned with 1/4 teaspoon each pepper and ground nutmeg, or 1/2 teaspoon paprika and 1/4 teaspoon ground ginger.
Preheat oven to 350°. Defrost 2 regular (9-inch) pie shells. Combine margarine, sugar and flour. Beat with mixer until blended. Add to this the eggs, vanilla flavoring and buttermilk. Continue beating with mixer until well blended. Pour equal amounts into pie shells. Sprinkle cinnamon/sugar mixture over the top of pies. Bake at 350° for 30 to 35 minutes. Let cool completely before cutting.
Heat oven to 350°. Grease 13 x 9-inch pan. Beat together butter, sugar and corn syrup until light and fluffy. Blend in egg and vanilla. Add oats and chocolate chips; mix well. Press into pan. Bake 20 minutes or until light golden brown. Cool and cut into bars. Makes about 3 dozen bars.
Mix dry ingredients. Cut in shortening. Stir in yeast and buttermilk and roll out. Cut into biscuits. Do not let rise. Bake at 500° or 475°.
Combine 1 1/2 cups grated cheese, enchilada sauce, chili, tomato paste, water, onion and all but 1 cup corn chips. Pour into lightly greased oblong baking dish. Bake, uncovered, at 375° for 30 minutes. Spread sour cream over top, sprinkle with 1/2 cup cheese. Make a circle of remaining corn chips around edge. Bake an additional 5 minutes. Serves 6.
Brown meat and onion. Drain fat. Add 1/2 teaspoon salt and pepper. Place 1/2 of chilies on bottom of a 12 x 8-inch baking dish. Top with meat mixture. Arrange remaining chilies on top. Combine eggs, milk, flour, and 1/2 teaspoon of salt until smooth. Pour over chilies. Top with shredded cheese. Bake at 350° for 45 minutes or until browned and knife inserted off center comes out clean. Serve with taco sauce.
Spread butter on both sides of bread, then cut into cubes. Combine bread, ham, cheeses, salt and pepper; stir well. Beat eggs until foamy. Stir in milk. Add eggs and milk to other mixture; stir well. Pour into lightly greased 13 x 9 x 2-inch baking pan. Cover and refrigerate overnight. Bake at 350° for 1 hour, uncovered.
Cook rotini; drain and rinse with cold water. Mix all ingredients except dressing. Add dressing just before serving.
In a large pot bring water to a boil. Add macaroni, stirring occasionally and cook until done. Rinse and drain. Add and mix together well seasonings, butter, cheese and milk. Pour into large baking pan and top with cheese and butter chunks. Bake at 425° for 1 hour until bubbly and lightly browned. Makes 10 servings.
Bake cake according to box directions. Let cool. Poke holes all over cake (opposite end of a wooden spoon works great). Drizzle entire can of milk over top of cake. Fill holes and pour all over. Let milk soak in and do the same with caramel topping as with the milk. Cover with Cool Whip. Sprinkle top of cake with smashed up candy bars.
Heat corn syrup to boiling. Combine egg whites, salt and vanilla in bowl. Beat until egg whites are stiff. Slowly pour in boiling syrup continuing to beat until frosting is fluffy and hangs in peaks.
Remove the chicken from the bone; chop in small pieces. Mix remaining ingredients with chicken and chill.
Mix together pineapple, cherries and coconut. Put mixture in a 9 x 13-inch ungreased pan. Sprinkle cake mix on top. Add pecans. Top with margarine. Bake for 1 hour at 350°.
In a large mixer bowl, beat cream cheese until fluffy. Beat in Eagle Brand milk until smooth. Stir in ReaLemon and vanilla. Pour into crust. Chill 3 or 4 hours, until set. Top with pie filling.
Mix together sugar, vinegar, cooking oil, salt and pepper. Pour over drained beans and toss well. Refrigerate overnight. Drain before serving. Serve on chopped lettuce in salad bowl.
Mix dry ingredients. In measuring cup or bowl, add boiling water to oil. Stir together and pour onto dry mixture all at once. Quickly gather into soft dough and divide in half. Roll out on cookie sheet very thin. Score and bake at 350° until light brown around edges. Serves 16.
Cook zucchini 6 minutes. Add other ingredients. Bring to a boil; cook 6 minutes. Pour into 1/2 pint jars or pints. Seal and turn upside down. Let stand 24 hours. Freeze.
Combine tomatoes, Brie, basil, garlic, olive oil, salt and pepper in a large bowl. Set aside, covered, at room temperature for 2 to 4 hours.
Stir all ingredients together. Beat well. Pour in 2 layer pans. Bake at 350° for 35 minutes.
Spread 1/2 cookie dough in 13 x 9-inch pan which has been greased with butter. Mix remaining ingredients and spread over dough. Spread remaining dough over filling. Bake at 300° for 60 minutes.
Beat egg. Gradually beat in sugar. Sift flour and baking powder together; add egg mixture, apples and nuts. Put in greased pie plate. Bake at 350° for 30 minutes.
Cream together the sugars, shortening and eggs. Sift in dry ingredients. Mix in remaining ingredients and separate into 3 parts. Roll each part in long rolls in wax paper. Refrigerate overnight. Slice and bake at 350° for 8 to 10 minutes.
Coat meat with mixture of flour, salt and pepper; brown in oil with onion and green pepper. Stir in brown sugar, mustard, catsup, water, vinegar and Worcestershire. Cover and simmer 15 minutes or until meat is tender. Serves 4.
Sift flour once; measure and add baking soda and salt. Sift into measuring bowl. Add butter, brown sugar and granulated sugar; cut with pastry blender until mixture resembles coarse meal. Remove 1/2 cup and set aside. Combine egg and buttermilk; add to dry ingredients and beat to blend. Pour into greased and lightly floured 13 x 9-inch pan; combine chopped bars, nuts and reserved crumbs and sprinkle over the top of batter. Bake at 350° for about 30 minutes or until cake tester comes out clean.
Fry bacon and remove from frying pan. Dredge sliced tomatoes in 1/2 cup flour, salt and pepper. Fry. Make milk gravy with last three ingredients. Place fried tomatoes in 9 x 13-inch dish; add crumbled bacon and cover with milk gravy and serve.
Melt on low heat the oleo and light brown sugar. Remove from heat; put in mixing bowl and beat in, in this order: 1/2 cup sugar, 4 eggs (one at a time), flour mixture, vanilla and pecans. Cut into bars while warm and roll in powdered sugar. Keeps well in airtight container.
Preheat oven to 350°. Grease 9 x 9-inch pan. Melt margarine in saucepan on very low heat. Remove. Blend in sugar and stir in flour, then add egg and vanilla; beat well. Add nuts, coconut, chocolate and stir to combine. Pour into pan and bake 30 minutes. Cool in pan and cut in squares.
Heat sugar in water just until it dissolves. Add remaining juices to mixture. Mash bananas or put in blender. Add to mixture. Mixture can be frozen in plastic containers. Thaw the frozen mixture until it is slushy, then add ginger ale. Makes 60 servings.
Sift flour; measure and resift 3 times with next 4 ingredients. Cream shortening and sugar together until light and fluffy. Add molasses; beat well. Add eggs and beat until fluffy. Add flour mixture; beat until smooth. Pour into 8-inch square pan or 7 x 11 1/2-inch oblong pan. Bake at 350° for 35 minutes. Serve with whipped cream. Excellent.
Place small amount of chicken down center of tortillas. Spoon 1 to 2 tablespoons of salsa over chicken and roll up; place the seamed side down in baking dish. Mix sour cream and soup and pour over tortillas. Cover with thinly sliced cheese; cook until it melts and bubbles. Do not brown.
Cook chicken in salt water until tender. When cool, cut into small pieces. Cook celery, onion and bell pepper in mushroom soup. Cook spaghetti in chicken broth. Mix thoroughly the chicken pieces with all other ingredients, including spaghetti and mushroom soup. Pour 1/2 of mixture into casserole; cover with 1/2 cup grated cheese. Add second layer of mixture; cover with remaining cheese. Put into a 325° oven; bake until cheese is melted. Serves 8 people.