HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cocoa, sugar, salt and cornstarch in medium sauce pan. Mix milk and egg yolks together. Gradually blend in dry ingredients and stir until smooth. Cook on medium heat until thick. Remove from heat, add butter and vanilla. Pour into 9 inch crust. Top with meringue.
Mix all the ingredient and make a dough. Cover and let stand for 15 min. Divide the dough in small ball. Heat a pan on medium heat. Roll out the balls in circle using flour if needed (like you are making a small pizza crust). Take the rolled crust and place it on the pan. Cook until its lightly brown. Flip it and let it cook on the other side until lightly brown. Put a tsp of oil and flip it. Let it cook until done. Do the same thing on the other side. Enjoy with soup, curries, or casserole.
Heat oven to 400°. Mix 1 1/2 cups sugar, margarine, shortening and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonfuls into balls. Mix 2 tablespoons sugar and cinnamon; roll balls in mixture to coat. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes.
Cream shortening and sugar thoroughly. Add eggs and continue beating hard. Make a paste of coloring and cocoa. Add paste to mixture and continue beating hard. Add salt and flour alternately with buttermilk. Continue to beat hard. Add vanilla and beat more. Add vinegar to soda and then blend into mixture (do not beat, just blend). Pour into 2 or 3 greased and floured standard cake pans. Bake 20 to 30 minutes at 350°.
Cut cabbage into pieces, removing tough inner core. In a covered pan, simmer cabbage in stock, about 20 minutes or until tender. Uncover and continue cooking until liquid boils away. Add butter, salt and pepper. Makes 4 to 6 servings.
Mix first 6 ingredients in fairly large bowl. Stir in flour. Let rise until doubled, then make into rolls using more flour and kneading with hands. Put into well-greased pan or pans and let rise until doubled. Bake in 375° oven for 20 minutes or until browned.
Place crushed pineapple on bottom of an 8 x 12 x 2-inch baking pan. Pour cherry pie filling over the pineapple, then pour cake mix over cherry pie filling. Sprinkle nuts over cake mix. Melt butter and pour over mixture. Bake at 350° for 45 minutes to 1 hour or until golden brown.
Soak bread in milk and squeeze dry. Crumble into ground liver. Add other ingredients. Add enough flour to make a stiff batter. Drop dumplings in boiling beef broth. Cook slow for 20 to 30 minutes, then serve as soup. You can also add carrots while you are cooking the broth.
Arrange broccoli in pan. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder and pour over chicken. Sprinkle with cheese. Combine crumbs and butter and sprinkle over all. Bake at 350° for 30 minutes.
In a large saucepan, brown pork, half at a time, in olive oil. Return all meat to pan. Stir in chicken broth, wine, parsley, thyme, garlic powder, pepper and bay leaf. Simmer, covered, for 40 minutes. Add frozen onions, carrots and mushrooms. Simmer another 20 minutes or until vegetables are tender. Remove bay leaf. Combine cold water and cornstarch. Add to stew with lemon juice. Cook and stir until thickened and bubbly. Makes approximately 4 servings.
Combine broccoli, bacon, raisins and onion in large bowl. Blend mayonnaise, sugar and vinegar in another bowl and pour over mixture. Stir well. Let set for at least 1 hour. Stir well again before serving.
Clean mushrooms and pull out stems. Fill mushrooms with raw sausage; pat until sausage is mounded. Bake on ungreased cookie sheet at 350° for 30 minutes, or until sausage looks well browned. The last 5 minutes of baking, top mushrooms with shredded cheese.
Soften cream cheese. Mix rest of ingredients except nuts thoroughly. Shape into ball and roll in nuts.
Mix well. Separate crescent dough into 4 rectangles. Firmly press perforated sides together to seal. Spoon 1/2 cup mixture along center of dough in log shape. Fold sides over center, then ends. Use fork to press and seal ends. Bake at 350° for 25 to 30 minutes. Each 8 ounce can of Pillsbury crescent rolls makes 4.
In medium bowl gently stir together turkey or chicken, apples, celery and raisins. In cup stir together dressing and brown sugar. Pour over turkey mixture. Toss lightly to coat. Serve on lettuce leaves. Makes 1 1/2 cups or 2 servings.
Cream butter, vegetable oil and sugar until light and fluffy. Add beaten eggs and mix well. Sift flour and baking powder together. Add to creamed mixture alternately with milk to which flavorings have been added. Beat until well mixed. Pour into tube pan or 2 loaf pans. Bake 1 hour at 325° or a little longer if needed. Freezes well.
Cook broccoli according to package directions. Drain and cool. Roll bread dough into a 15 x 10 inch rectangle. Sprinkle with broccoli, cheese and ham to within 1/2 inch of edges. Tuck ends of bread dough and fold top over. Pinch to seal. Brush top of bread with melted margarine and sprinkle with Parmesan cheese. Bake at 350° for 30 minutes on a foil-lined cookie sheet sprayed with non-stick coating.
Heat milk in a saucepan with 2 egg yolks. When hot, add sugar and flour mixed together to milk and egg yolks. Stir and cook until thick. Remove from heat and add coconut and vanilla. Mix well. Pour into cookie pie shell. Add meringue.
Mix sugar, shortening and eggs. Stir in flour, salt and soda last. Then add nuts. Form into rolls (about 4) and chill overnight. Slice in 1/8-inch slices. Bake on ungreased cookie sheets at 400° for 8 to 10 minutes. Makes approximately 12 dozen.
Mix soups, milk and wine. Put aside. Put about 1 tablespoon of oil in the bottom of a large casserole dish. Place raw rice in bottom of pan (and seasoning packet). Pour half of sauce mixture over rice. Place chicken on rice; season with salt and pepper. Pour remaining sauce over chicken. Bake at 300° for 2 1/2 hours or slightly more. (Sprinkle Parmesan cheese on top before baking, if desired.)
Place cooked and drained carrots in a 1 1/2-quart casserole. Blend soup and cheese. Pour over carrots. Top with buttered crumbs. Bake at 350° for 20 minutes or until bubbling. Makes 6 servings.
Fry bacon; drain and crumble. Slice onion. Pull apart flowerets from cauliflower. Shred lettuce. Make 3 layers of onion, bacon, cauliflower and lettuce. Then mix together the mayonnaise, sugar and Parmesan cheese for dressing; spread over the top of the salad. Refrigerate for 24 hours before serving, then mix just prior to serving.
Make a white sauce of the butter, flour and salt. Add the chicken broth, sherry or brandy flavoring, Parmesan cheese and whipping cream. Cook the spaghetti. Cook the chicken, cool and cube. Put cooked spaghetti in a 9 x 13-inch pan. Spread cooked chicken over spaghetti. Spread the mushrooms over the chicken. Pour sauce over all. Bake at 350° for 1/2 hour (uncovered).
Place the spaghetti squash in a large pot of water (it should float) and bring to a boil. Lower heat. Cover and boil gently for 50 minutes.
Bake cornbread and set aside to cool. Then crumble coarsely. Cook bacon crisp and cool. Finely chop bell pepper. Chop eggs. Grate or finely chop onion. Crumble cooked bacon; add this to cornbread with 1 cup mayonnaise. Gently add finely chopped tomatoes. Mix well and refrigerate a few hours before serving.
Crumble the pretzels in the bottom of an oblong baking dish. Pour oleo and 3 tablespoons sugar over pretzels and mix. Bake at 350° for 8 to 10 minutes. Cool. (Make sure to use a spatula to scrape up from the bottom after it cools, otherwise it would be difficult to spoon from the pan.) I usually refrigerate it.
Mix together well in punch bowl or pitcher. Add 5 c. crushed ice. Add pineapple sherbet, if desired.
Mix oil, sugar and egg together. Sift dry ingredients together. Add alternately to egg mixture with molasses and hot water mixture. Pour into a greased waxed paper lined 9 x 9 x 2-inch pan. Bake for 50 to 60 minutes at 350°. Delicious treat served with whipped cream and grated cheese.
Mix ingredients and pour in unbaked pie shells. Bake at 350° for 1 hour or until knife inserted in the middle comes clean.
Mix chicken, soup and broth together and put in casserole pan. Cook stuffing according to directions and cover chicken mixture with it. Bake at 375° for about 25 minutes. If it appears to be getting too brown, cover with foil for 1/2 of the baking time.
Mix all ingredients. Pour 1/4 cup batter on hot griddle. Cook pancakes until puffed. Turn and cook other sides until golden brown. Dust with powdered sugar. "Tastes just like a chocolate donut." Christine Walsh.
Blend cake mix, egg and oleo with fork or pastry cutter. Cream together the cream cheese, powdered sugar and eggs. Put cake mix mixture in bottom of 9 x 13-inch pan. Pour cream cheese mixture over top. Sprinkle with pecans. Bake at 350° for approximately 25 minutes at 350°.
Mix beef, crumbs, onion, beaten egg and 1/2 can tomato sauce. Form into loaf and put in shallow pan. Combine remaining sauce with other ingredients. Pour over loaf. Bake for 1 hour and 15 minutes at 350°.
Heat oven to 350°. Beat the first 4 ingredients until smooth. Add dry ingredients, mixing well. Chill 10 minutes. Roll into 1-inch balls; place on ungreased cookie sheet. Press center of each with thumb; fill with preserves. Bake for 9 to 11 minutes, or until edges are golden. Cool completely. Sprinkle with powdered sugar, if desired. Store loosely covered.
Cream sugar and shortening. Mix in eggs and vanilla. Sift flour, cocoa and salt together; add to first mixture and mix well. Stir in pecans. Pour into 9 x 13-inch pan and bake for about 45 minutes at 300°. Remove from oven, turn oven off and spread marshmallows over top of cake; return to oven for 10 minutes or until marshmallows melt. Cool, then ice.
Cook macaroni according to package directions. In a large skillet, brown meat with chopped onion. Add soups, green pepper, pimento and cooked macaroni; mix. Place half of the mixture in a greased 2 1/2-quart casserole. Sprinkle with half of the cheese and half of the French fried onions. Top with remaining macaroni mixture, then cheese. Bake at 350° for 25 minutes. Top with remaining French fried onions and bake 5 minutes longer. Serves 6 to 8.
Cook pork chops in small amount of fat; do not brown. Cut cooked chops into small pieces. Add celery and onions and saute. Put in heavy pot and add the rest of ingredients. Bring to boil and add 3 tablespoons cornstarch, dissolved in 1 cup boiling water. Cook about 1/2 hour. Serve over rice and sprinkle with Chinese noodles.
Heat oven to 350°. Combine sugar, cornstarch, milk and salt in a large saucepan. Cook and stir on medium heat until thickened. Beat eggs lightly with wire whisk. Add a little hot mixture to eggs and blend well. Pour eggs into mixture in saucepan. Cook and stir for a few minutes. Add butter flavor Crisco and vanilla. Blend mixture well. Cool slightly. Cover surface of pudding with plastic wrap. Place layer of wafers on bottom of a 2-quart casserole. Alternate with layers of banana and pudding, ending with pudding on top. Bake at 350° for 10 minutes.
Mix meat with eggs, bread, bread crumbs, salt, pepper, catsup and 1/4 cup water. Roll into 1-inch balls and brown in oil. In a separate pan, melt jelly with chili sauce and water from chili bottle (see note). Add browned meat balls to chili sauce. Cook over low heat for 2 1/2 hours, stirring occasionally. Serve over rice for a main dish or use as an appetizer. May be frozen.
Mix butter and sauce. Mix salt, corn meal and pepper thoroughly. Soak fish in liquid mix. Roll in dry mix until completely covered. Fry in hot skillet until golden brown.
Combine all ingredients in pan. Stir; simmer for 1 hour. Stir frequently.
Mix well and cook 45 minutes in a 350° oven. Do not overcook or it will get too hard.
Mix flour, salt and shortening together until like meal. In a small bowl, mix water, vinegar and egg together, then add to mixture. Mix and roll out on floured board.
Combine dry ingredients. In another bowl, beat eggs. Add butter, coconut, milk and vanilla. Combine all ingredients and mix well. Bake in unbaked pie shell at 375° for 25 to 30 minutes.
Combine sausage, celery, onion, pepper and garlic. Cook over medium heat until sausage is browned and vegetables are tender. Stir to crumble meat. Drain. Stir in rest of items, except almonds. Mix well. Put in greased 3 quart casserole and sprinkle with almonds. Bake at 350° for 1 1/2 hours. Serves 12.
Bake cake according to package directions. Make pudding according to package directions. In large bowl, crumble 1/3 of cake. Add 1/3 of pie filling, pudding and Cool Whip. Alternate each layer until the Cool Whip is final layer on top. Chill 2 hours. Serves 8 to 10.
Using 2 to 3-quart casserole, layer hamburg on bottom, then rice, celery, carrots, onions and potatoes. Pour tomatoes on top. Salt and pepper every other layer. Bake, covered, in slow oven at 275° for 2 to 3 hours.
Heat oven to 350°. Grease bottom of 13 x 9-inch pan. Press crust mix into greased pan. Bake for 12 minutes.
Thoroughly blend all ingredients. Press into loaf dish, 9 x 5-inch or 9-inch round baking dish with inverted custard cup in center. Microwave at High until internal temperature reaches 150° for 11 to 15 minutes. Rotate once or twice during cooking. Let stand 3 to 5 minutes. Makes 4 servings.
In medium saucepan over medium heat, melt shortening. Add chopped onion and continue cooking until lightly browned. Lower heat and add all remaining ingredients. Cover and simmer for about 20 minutes. Delicious over chicken, bake at 400° for 1 hour (covered) or ribs, bake at 400° for 1 1/2 to 2 hours (covered).
Boil chicken until tender, debone. Place meat in bottom of large flat pan; set aside. In large saucepan, put soups, milk, broth and margarine. Bring to boiling point. Remove from heat. Add bread slices and let set for a few minutes. Mash up bread, add onion powder and eggs (beaten). Mix well, add salt and pepper to taste. Pour over meat. Bake at 400° for 1 hour or until light brown. Serves 12 to 15.
Crust: Pat flat crescent rolls into a large cookie sheet. Bake according to directions on package or until golden brown. Cool.
Brown meat, onion and green pepper. Cook macaroni by package directions and drain thoroughly. Add tomatoes, salt and pepper to macaroni and cook 20 minutes. Add meat mixture. Toss together and serve while hot.
Brown sausage and drain. In a 2-quart baking dish, combine sausage, sauce, noodles, 1/2 Mozzarella cheese and Parmesan cheese, mixing well. Top with remaining Mozzarella cheese. Bake 25 minutes at 350° or until heated through.
Stir together flour, ginger, cinnamon, soda, nutmeg, cloves and salt. In saucepan melt shortening. Remove saucepan from heat. Beat in sugar and molasses. Then beat in eggs. In large mixing bowl beat together the molasses mixture and 1/2 flour mixture. Then gradually add rest of flour mixture. Chill dough for about 1 hour. Then on floured surface roll out dough about 1/2 at a time to about 1/4 inch. Then, cut with cookie cutter (you can sprinkle with additional sugar if you like). Bake at 375° for 6 to 8 minutes or until edges are golden. Cool, then frost if you like. Makes about 50 cookies.
Place apples in baking dish. Trim bread. Cut in strips and place on top of apples. Mix margarine, flour, sugar and beaten eggs. Dribble over bread and let set for 15 minutes. Bake at 325° for 30 minutes.
Mix all together and put in crock pot that has been sprayed with Pam. Sprinkle some cheese on top and cook 3 hour on low.
Combine Eagle Brand milk, Cool Whip and cream cheese until smooth. Put in pie crusts. Melt butter in pan. Add coconut and almonds; stir. Put on cookie sheet and place in a 350° oven until toasted. Put coconut and almond topping on pies. Pour 1/2 jar butterscotch topping on each pie. Freeze.
Mix together and form 2 balls. Can roll in chopped pecans. Chill before serving.
Preheat oven to 350°. Combine apples and sugar and set aside (let stand). Beat eggs slightly. Add flour, salt, baking soda, cinnamon and nutmeg. Beat together; add apples, sugar and walnuts to batter. Mix well. Pour into greased and floured tube pan. Bake for 1 hour.
Mix together egg whites and granulated sugar. Beat over double boiler until thick and foamy (150°). Cool. Add Crisco, powdered sugar and vanilla. Beat until smooth.
Cook first 6 ingredients, stirring constantly to rapid boil. Add cut green peppers and cook 10 minutes. Next, add pickling onions (drained), pitted black olives (drained) and salad or Spanish olives. Last, add mushrooms, tuna and cauliflower, which was pre-cooked in salted water.
Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating after each until thick and lemon color. Blend in drained pineapple. Fold prepared Dream Whip mixture into creamed mixture. Using 13 x 8 x 2-inch pan, make alternate layers of graham cracker crumbs and the Dream Whip mixture, starting with the crumbs. Chill for 6 or more hours. You may use Cool Whip to save time (large size).
Pour 1 bottle of ginger ale and lemonade concentrate into an 11-cup ring mold; add cherries and freeze until firm. Unmold ice ring in a punch bowl; add remaining ginger ale, orange juice and champagne. Stir well. Yield: 18 cups.
Line bottom of casserole with browned hamburger. Cover meat with mixed vegetables. Cover with soup; rinse can with small amount of water. Lay cheese on top of soup. Top with Tater Tots. Bake at 350° for 1 hour.
Cream butter and sugar until well mixed. Add eggs and vanilla. Beat 1 minute at medium speed. Combine all dry ingredients. Add alternately with water to creamed mixture. Pour batter into greased and floured pan. Bake at 350° for 30-40 minutes. Cool and frost.
Cook, skin, debone and chop chicken. Place in casserole dish. Mix together soup and sour cream. Pour over chicken. Melt oleo and mix with crushed crackers and poppy seed. Top casserole with crackers, oleo and poppy seed mixture. Bake in moderate oven at 375° for 30 minutes or until crackers are toasted and casserole is hot and bubbly through and through.
Mix sugars and cinnamon together in small bowl. Cut each biscuit into 4 pieces and roll in sugar mixture to coat. Drop into a greased Bundt pan. Be sure to	use all sugar mixture. Melt oleo and pour over biscuits; stir lightly to mix.	Bake at	350° for 30 minutes. Turn out onto platter and serve.
Wipe the spareribs with a damp cloth and cut into sections of 4 or 5 ribs each. Sprinkle each piece generously with meat tenderizer and let set for about 10 minutes. Place in a deep pot and cover with water. Bring to a boil and simmer gently for about 20 to 25 minutes until tender, or use a pressure cooker and cook until tender. Drain. Let ribs cool and marinate with Barbecue Sauce. Refrigerate overnight. Bake the next day in a slow oven, 325° to 350°, about 1 hour or until brown in a shallow baking pan. Add more sauce for extra flavor.
Turn oven to 225°. When it reaches that temperature turn it off. Put chocolate in Pyrex dish and place in oven to melt, about l5-20 minutes or longer. Mix in all ingredients and drop by teaspoonfuls on wax paper. Allow to harden.
Grease square pan, 8 x 8 x 2-inches or rectangular pan, 13 x 9 x 2-inches. Place margarine and marshmallows in large microwavable bowl. Microwave uncovered on High, 1 1/2 to 3 minutes, stirring after 1 minute until mixture is melted and smooth when stirred. Stir in cereal until well coated. Press mixture in pan, using buttered back of spoon. Cool. Makes 16 or 24 bars.
Cook the milk with 1 stick cinnamon and 1 pound sugar 3 minutes; leave until cold. Beat the eggs well in other receptacle. Wet each bread slice in the milk. After that, wrap up in the beaten eggs. Fry in very hot oil. Put them on a tray and sprinkle with the sugar and ground cinnamon (half and half). Leave until cold.
Cook ziti by box directions. Drain. Mix all ingredients. Pour into a 9 x 13-inch dish. Bake at 350° until bubbly.
In large bowl, sprinkle gelatin over cold water and let stand for 1 minute. Add boiling water and stir until gelatin is completely dissolved. With a wire whip or electric beater, blend in the cream cheese until smooth. Stir in lemon juice, curry powder, salt and pepper. Fold in green onion, pimientos, tuna or salmon and 1/2 c. almonds.	Turn into a 5 1/2 c. mold or bowl and chill until firm. To serve unmold onto a platter, garnish with almonds, overlapping the slices to form scales and if desired garnish with green olives sliced or parsley.
Melt butter and cheese. Add other ingredients. Bake at 350° for 25 minutes.
Cream oleo and sugar. Add egg yolks, one at a time. Stir soda into buttermilk and add, alternating with flour. Add flavorings and salt. Cut wax paper to fit bottom of tube pan. Bake for 1 1/2 hours at 350°.
Beat all together and add scalded milk. Pour into crust and bake 5 minutes at 475°, and then 20 or 30 minutes at 425°.
In large skillet, brown meat in oil, about 5 minutes. Add celery, onion and green pepper; saute 5 minutes longer. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, until noodles are tender, about 20 minutes. Can add cooked leftover vegetables, such as peas, green beans, carrots, cabbage, etc.
Combine all ingredients except 1/2 of cheese and onion rings. Place in casserole dish and bake in 350° oven for 30 minutes with lid on. Take off lid and sprinkle top with remaining cheese and can of fried onion rings. Bake 5 more minutes.
Blend together dry ingredients. Cream together butter, sugar, eggs and vanilla for 1 1/2 minutes. Add bananas, sour cream, nuts and flour mixture and beat until well blended. Pour into greased pans; 3 small or one 9 x 5-inch loaf pan. Bake at 350° for approximately 1 hour, until tests done. Turn out of pan and cool on wire rack.
Cream first 3 ingredients together. Beat eggs and salt together separately, then add. Add oil and vanilla. Sift remaining ingredients together and add to mixture. With a small spoon, take pieces of dough, the size of a walnut, roll into a ball and place an inch apart on greased cookie sheet. Put 1/2 cup of granulated, colored sugar in a small dish, dip end of tumbler into granules and press onto cookie (unbaked). Bake at 350° for about 8 to 10 minutes. Yields 7 dozen.
Place uncooked rice and half of the flavor packet (about 1 1/2 tablespoon) in a 3-quart rectangular baking dish. Stir in water, soup, water chestnuts, frozen peas and carrots. Arrange chicken over rice. Sprinkle chicken with paprika and pepper. Bake, covered, in a 350° oven about 50 minutes or until chicken and rice are tender. Let stand 10 minutes. Makes 6 main dish servings (150 calories per serving, 4 g total fat per serving).
Prepare noodles as directed. In small bowl, mix flour, mustard, salt and pepper. Stir in small amount of mushroom liquid until creamy. Cook onion in butter for about 5 minutes. Add meat and cook until done. Add mushrooms and liquid, then add flour mixture. Stir over medium heat until mixture is thickened. Stir in sour cream. Serve over noodles.
In top of double boiler, over hot, but not boiling water, melt chocolate. Add sweetened condensed milk; continue to cook over hot water for 5 minutes, stirring constantly. Stir in water. Remove from heat. Pour mixture into large bowl. Stir in vanilla. Cool.
Combine broth, celery and onion. Cook until tender, then add mushrooms and chicken. Boil about 10 minutes. Add salt, pepper and sauce. Add eggs gradually and cook until firm. Serve at once. Serve hot.
Mix all together; let set 2 hours to mix flavors. Dip in celery, carrots, cauliflower, radish or any other raw vegetable that you like.
Mix ground beef with onion, bread crumbs, milk, egg, parsley, thyme, garlic, salt and pepper; shape mixture into meatballs. Melt butter in a large skillet. Add half of the meatballs; cook over low heat until brown. Repeat with other half of the meatballs over low heat. Add the flour to the leftover fat in skillet and stir. Add chicken broth a little at a time. Cook, stirring, until it thickens. Add cream, mustard and green onions. Add meatballs to sauce. Serve with egg noodles.
Follow Solomon's advice for making good boys in first clause Proverbs 23:14 and you will have a good cake.