HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix oil, melted chocolate and sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Measure flour. Stir flour, baking powder and salt into oil mixture. Chill. Heat oven to 350°. Drop by teaspoonfuls into confectioners sugar. Roll in sugar and shape into balls. Place 2 inches apart on greased cookie sheet. Bake 10 to 12 minutes.
Dissolve first 3 ingredients in 2 cups hot water. Add 2 cups cold water. Mix well and freeze in molds.
Mix first 3 ingredients and press in bottom of 9 x 13-inch pan. Bake at 350° for 20 minutes; cool. Mix cream cheese and sugar together; fold in Cool Whip.
Pop the popcorn. Put into a brown grocery bag. Mix together the brown sugar, oleo, syrup and butter-vanilla flavoring. Put the mixture in the microwave until it boils. Add the baking soda and stir. Microwave the mixture for another 2 minutes. Pour the mixture over the popped corn in the brown bag. Shake the bag. Microwave the brown bag with the popped corn and mixture for 1 to 1 1/2 minutes. Shake and let cool.
In one 9 x 13-inch cake pan or two 9 x 9-inch cake pans, bake yellow cake according to box instructions. (Because of a lot of ingredients, two 9 x 9-inch pans work better.) In a saucepan, mix 20 ounce can of crushed pineapple with 1 cup of sugar and bring to boil. Boil about 5 minutes. Let pineapple mixture cool. Let cake cool, then poke holes in cake with a toothpick. Pour cooled pineapple mixture over cakes. Make vanilla pudding (cooked) according to box instructions. Let cool. Pour over pineapple. Slice three bananas and place on top of pudding layer. Cover all layers with Cool Whip. Top with coconut, nuts, cherry halves as desired. This cake must be kept refrigerated.
Chop onions and squash. Add salt and pepper. Cook until tender. Have a little liquid when strained. Beat eggs. Pour into squash. Add butter. Pour part of squash into bottom of casserole dish. Add part of cheese and then the rest of squash. Top with rest of cheese and bake for 20 minutes.
Cook bacon in 6-quart pan until brown. Set aside, draining all but 1 to 2 tablespoons grease from pan. Brown ground beef, discarding fat. Stir in onions, green pepper and garlic. Cook 10 minutes.
Heat oven to 350°. Heat caramels and 1/4 cup of cream in double boiler, stirring constantly, until melted. Keep warm. Mix cake mix dry; add margarine, remaining cream and pecans. Spread half of dough, 1 1/2 cups, in ungreased 9 x 13-inch pan. Bake 6 minutes. Remove from oven; sprinkle chocolate chips over cake. Drizzle caramel over cake. Add remaining cake by spoonful over top. Spread evenly. Bake until cake is slightly dry to touch, 15 to 20 minutes. Cool completely. Cut into 2 1/4 x 1-inch bars.
Combine potatoes, onion and salt; cover with water (not too much water, just until the potatoes are covered). Bring to a boil.
Place 24 mushrooms on cookie sheet. Mix all the ingredients and stuff mushrooms. Brush in butter and sprinkle in Parmesan cheese. Bake at 350° for 15 to 18 minutes.
Combine ingredients and heat for 25 minutes in saucepan, or in 300° oven. The links may be heated separately, if desired. Makes approximately 50 appetizers. May be kept in crock-pot on low and reheated, if necessary.
Mix sugar, cocoa, flour and salt. Add other ingredients except vanilla. Cook until thick, 15 to 20 minutes. Remove from heat; add vanilla. Pour in baked pie shell. Top with meringue made with 4 egg whites, 1/2 cup sugar and a pinch of salt. Beat egg whites until stiff. Add sugar a little at a time; add salt. Beat until very stiff. Pour on pie and bake at 400° until brown.
Beat egg yolk and brush on crust. Bake in a preheated 350° oven 5 minutes. Set aside. In a large mixer bowl, beat cream cheese, sugar and eggs on medium speed until smooth. Add pumpkin and spices. Continue mixing until well blended. Spoon into prepared pie crust and bake at 350° until set, about 40 to 45 minutes. Cool, then refrigerate several hours or overnight. Garnish with whipped cream and toasted pecan halves. Serves 12.
Mix instant vanilla pudding and milk; heat slowly for 2 minutes. Fill pie crust with pudding. Mix powdered sugar and peanut butter until crumbly. Put 1/2 of this mixture on top of vanilla pudding. Then put the Cool Whip on top of powdered sugar-peanut butter mixture. Sprinkle the remaining 1/2 of the powdered sugar-peanut butter mixture on top of the Cool Whip. Chill before serving.
Lay butter in bottom of dish. Lay blintzes (frozen) on top of butter. Beat other ingredients together and pour in casserole over blintzes. Bake at 350° for 1 hour.
Place sliced strawberries in a bowl; add sugar and lemon juice. Stir to dissolve sugar. Allow to sit 15 or 20 minutes and make a juice.
Mix flour, baking powder, salt, baking soda and cinnamon together. Set aside. In large mixing bowl, mix together eggs, sugar and vegetable oil until well blended. Add gradually to flour mixture until smooth. Next, add pineapple with juice, cherries, cut in half and chopped pecans. Place mixture into paper cupcake cups. Place pan in a 350° oven until muffins spring up in middle, approximately 30 minutes.
Mix together all of above. Bake at 350° for 45 minutes. Top with Ritz crackers and butter.
Heat oven to 450°. Grease rectangular 13 x 9 x 2-inch baking dish. Cook and stir sausage and ground beef until brown. Drain and set aside. Mix baking mix and water until dough forms. Divide into 2 parts, one slightly larger than the other. On surface dusted with baking mix, roll larger portion of dough into 16 x 14-inch rectangle. Fold in thirds. Place in dish; unfold. Press on bottom and up sides of dish. Sprinkle with 1 cup cheese. Cover with 3/4 cup pizza sauce. Add meat mixture and other toppings. Cover with 1/2 cup of the cheese. Roll remaining dough into a 13 x 9-inch rectangle; fold in thirds. Place over cheese in dish; unfold. Press bottom and top together to seal. Make small slits in top crust. Spread crust with remaining pizza sauce and cheese. Bake 22 to 25 minutes until crust is golden. Makes 8 to 10 servings.
Combine all ingredients together and blend for 5 minutes. Pour into greased and floured loaf pans. Bake at 350° for 45 to 50 minutes.
Beat eggs in a large bowl. Add milk and bread, torn into pieces. Let soak a few minutes. Chop onion. Mix all ingredients well. Shape in a loaf in a baking pan. Bake at 350° for about 1 hour. Makes 6 servings.
Cook squash until tender. Saute onion and bell pepper in margarine. Mix together well beaten eggs, crackers, milk and dash of pepper. Drain squash and mash. Add remaining ingredients and put in 8 x 12-inch buttered Pyrex pan. Cook about 20 minutes at 350°. Remove from oven and add cheese. Return to oven for about 10 minutes or until cheese melts.
Cream the shortening and sugars until light and fluffy. Add egg and vanilla; mix well. Add dry ingredients and stir in nuts. Drop from spoon onto baking sheet. Bake at 350°; takes 10 to 15 minutes.
Cut 1 cup butter into flour until mixture resembles coarse meal. Stir in buttermilk until dry ingredients are moistened. Knead dough 3 or 4 times on lightly floured surface. Roll dough to 1/2-inch thickness. Cut with a 1 1/2-inch biscuit cutter. Place on lightly greased baking sheets. Bake at 425° for 12 to 14 minutes. Brush with melted butter. Serve with ham and mustard.
Mix all ingredients together but pecans. Roll into balls. Roll balls in pecans. Refrigerate in tightly sealed plastic container.
Select bite size mushrooms. Wash and dry completely. Combine remaining ingredients and pour over mushrooms. Marinate 2 hours, stirring occasionally. Drain and serve on toothpicks.
Trim away any fat from meat. Cut into medium size chunks. Combine paprika, salt, rosemary and flour; dredge meat thoroughly. Heat oil in heavy skillet or Dutch oven. Brown meat on both sides over moderately high heat. Add garlic, onion, broth and wine. Cover tightly and simmer until meat is tender, about 1 1/2 hours. Just before serving, stir in sour cream, using proportion according to your own taste. Makes 4 to 5 servings.
Rub mixture into chicken, inside and out. Seal in plastic bag and refrigerate overnight. Stuff chicken with onions and roast, uncovered, at 250° for 5 hours. Baste with juices.
Place all ingredients into blender. Blend until smooth. Store in refrigerator. Yields 14 ounces.
Heat oven to 350°. Put bread crumbs in 1 1/2-quart baking dish. Blend in remaining ingredients and stir. Place baking dish in pan of hot water, about 1-inch deep and bake for 45 to 50 minutes until knife inserted comes clean.
Cut off a slice at top and bottom of each apple; core each apple. Butter the top and dip in vanilla flavored sugar. Put apples in heavy baking dish. Put large slice of lemon peel in each cavity. Fill cavity with dark brown sugar. Sprinkle with cinnamon over top. Place a vanilla bean in dish along with 1 or 2 cinnamon sticks. Bake in a 400° oven until cracks appear around the rim of apples (approximately 30 to 40 minutes depending on type of apples.) Serve warm or cool with vanilla ice cream.
Break bread into bite size pieces and put in pan of melted butter. Stir until all butter is soaked into bread. Beat eggs; add sugar and blend well. Add vanilla and milk. Stir until all ingredients are well mixed. Put buttered bread into baking dish and pour liquid mix over bread mixture. Mash bread down into liquid a few minutes to soak up some of the milk. Sprinkle raisins and nutmeg on top if you wish. Bake in 400° oven until firm.
Cook chips over low heat until melted. Stir in nuts and chow mein noodles. Drop by spoonfuls onto waxed paper to cool.
Cook squash and onion together. Drain and mash. Combine all ingredients. Bake at 400° until brown.
Place potatoes, margarine and milk in a large pot. Add Cheez Whiz. Heat on medium heat. Salt and pepper to taste.
In a bowl mix eggs with salt, sugar, sauce, pepper and green onion. Using low fire, put oil in a pan and when hot, fry the chopped onion until golden and saute the sausage for about 5 minutes. Then pour egg mixture and spread over the whole pan. Wait until it cooks and serve.
In large mixing bowl, beat eggs until foamy. Gradually add sugar; beat until thickened. Add cream, vanilla and salt and mix thoroughly. Pour into ice cream maker container; add milk to line on container and stir well. Follow your ice cream maker instructions for proper freezing.
Cream butter and both sugars until light and fluffy. Beat in eggs; add vanilla. Add oats, cornflakes, coconut and nuts. Mix until well blended.
Split wieners lengthwise, but do not cut through. Divide green chilis and cheese in equal amounts to each wiener. Sift flour, baking powder, sugar and salt. Stir in cornmeal. Combine milk, eggs and oil in small bowl and stir until smooth. Pour into buttered 13 X 9 X 2 baking dish. Tilt pan to allow batter to spread evenly to corners. Arrange wieners in double row over batter. Bake at 425° for 25 minutes. Let cool 10 minutes. Serve with salsa topping.
Preheat oven to 350°. Butter casserole dish. Combine first 6 ingredients well and place in casserole dish. Sprinkle crushed cornflakes on top and bake for 50 minutes.
Drain all fruit well. Beat egg yolks; add vinegar, pineapple juice, salt, sugar and butter. Cook, stirring constantly until thickens and coats spoon (about 10 minutes). Cool to warm, then pour over fruit and marshmallows. Mix gently. Fold in whipping cream. Chill 24 hours.
Boil the meat in a crock-pot 6 to 8 hours or overnight. Let the meat cool and pick all the fat and bone out by hand. Shred the meat. Add the other ingredients and serve with Pam's Cole Slaw (see salads).
Put peppers in quart jar, taking out seeds and cutting them in strips. Add salt and olive oil to jar. Bring sugar, vinegar and pickling spice to boil. Pour mixture over peppers. Use more hot peppers than mild. Good with all types of veggies.
Mix all ingredients. Store in airtight container. To make, add 3/4 cup boiling water to 6 tablespoons of mix, then add 3/4 cup cold water. Pour into molds or ice trays and freeze.
In a large bowl, place creme drops, peanut butter and oleo. Cover and microwave long enough to melt the candy. Stir until well blended and spread in buttered 8 x 8-inch dish. (This may be made in saucepan over low direct heat on top of stove.)
Bake mix as directed. Break up in 1/2-inch pieces. Place half in bottom of bowl. Alternate other ingredients. Top with Cool Whip.
Combine all ingredients in large bowl; stir together. Let sit for at least 2 hours in fridge.
Combine sugar, vinegar, salt, Tabasco, celery seed and mustard seed. Bring to a boil; boil for 2 minutes. Combine with remaining ingredients. Chill for 24 hours.
Spread butter on both sides of bread. Cut bread into cubes. In a big bowl, combine bread, ham, cheese, salt and pepper. Separately beat eggs until foamy. Stir in milk with eggs. Add eggs to bread mixture. Mix well. Pour into lightly greased 13 x 9 x 2-inch pan. Cover and refrigerate overnight. Before baking, remove cover. Bake at 350°, uncovered, for 1 hour. Serves 10 to 12.
In large bowl, mix flour, corn meal and salt and pepper. Add tomatoes and gently stir to evenly coat tomatoes. Transfer to a large, hot skillet with enough oil to nearly cover then. Once well browned on one side, turn and brown the other side. Drain on paper towels and serve hot.
Mix ice cream and Cool Whip. Blend in crushed Oreos. Place in large casserole dish. Freeze and serve.
Combine sugar, margarine and milk. Bring to rolling boil. Cook rapidly 5 minutes over medium heat, stirring constantly.
Brown beef and drain. Mix all ingredients with beef and cook for 30 to 40 minutes.
Wash and stem strawberries and place a toothpick in each; place on waxed paper on countertop.
Put all ingredients in a large bowl and mash, mix, squeeze and knead, adding little flour to hands so dough doesn't stick. Form into small balls. Place on cookie sheet. Butter bottom of small juice glass and dip in granulated sugar or colored sugar and mash the cookie balls flat. The more you knead the dough the better the cookies. Bake at 350° for 10 to 12 minutes.
Mix dry ingredients; add egg yolks, then milk. Cook until thick all ingredients. Pour into baked pie shell. Top with 3 beaten egg whites and 2 tablespoons of sugar. Top pie! Bake at 325° for 20 minutes.
Mix all ingredients, except the peanut butter, into a dough. (Add a little extra 4X sugar to stiffen the dough, if needed.) Roll out the dough 1/4-inch thick on to a floured surface. Spread the peanut butter evenly over the rolled-out dough. Start at one end and roll it over like a jelly roll. Cut into slices approximately 1/2-inch wide. Let set until slices are firm.
Melt butter in large saucepan or Dutch oven. Add hamburg, salt and pepper. Cook on medium, stirring occasionally, while meat is cooking. When meat is cooked, add celery and onions, 1 1/4 cups water and La Choy brown gravy. Turn up heat so it will boil. Turn heat to low and cook 20 minutes or until celery is crispy. Add chestnuts, egg noodles and bean sprouts. Turn up heat so it will boil again. Then turn down to low and cook 10 to 15 minutes. Add cornstarch in cup to make a smooth paste by adding La Choy sauce. Then add to chop suey. Shut off and let stand 5 to 10 minutes. Serve with chow mein noodles.
Cook manicotti shells according to package directions, omitting the salt. Drain; set aside. Combine soup and sour cream; mix well. Combine half of sour cream mixture and chicken; mix well. Reserve remaining soup mixture; set aside. Stuff manicotti shells with chicken mixture. Place in a greased 12 x 8 x 2-inch baking dish. Saute onion and mushrooms in butter in a large skillet until tender; set aside. Combine water and bouillon granules, stirring until dissolved. Add to reserved soup mixture, mixing well. Stir soup mixture into mushroom mixture; mix well. Spoon over manicotti. Bake, uncovered, at 350° for 15 minutes. Sprinkle with Cheddar cheese; bake an additional 5 minutes. Yields 4 to 6 servings.
Cream the butter, sugar and vanilla. Add flour, then add the nuts. Roll into balls about the size of walnuts. Put on ungreased cookie sheets. Bake 1 hour in slow oven (250°). Roll in powdered sugar while still warm.
Place block of cream cheese in serving bowl and pour salsa on the cheese. Serve with sturdy corn chips.
Mix gelatin in boiling water until dissolved. Add cream cheese and other ingredients. Mold and chill until firm. Unmold; garnish as desired.
Lightly grease 15 x 10 1/2 x 1-inch jelly roll pan. Line with waxed paper.
Combine first 5 ingredients and salt and pepper in bowl; mix well. Spread refried beans in 9 x 13-inch dish. Sprinkle with taco seasoning mix. Add layer of avocado mixture and layers of sour cream and remaining ingredients, in order listed. Yields 8 servings.
Mix and pour over hot cake. Pour into small holes formed on top of cake made with fork or ice pick.
Wash beans and soak overnight. Cover beans with 2 inches of water; simmer, covered, with other ingredients until tender. Taste for seasonings and serve hot.
Preheat oven to 300°. Moisten fingers with water and press cookie crumbs over bottom and slightly up sides of 9 or 10-inch spring-form pan. Chill while preparing remaining ingredients.
Combine first five ingredients, mix well. Spread on rye slices. Place on baking sheet and sprinkle with cheese. Bake at 425° for 4 minutes or until heated. Serve hot.
Heat oven to 325°. Break up cookie dough into large bowl. Add 1/2 cup oats, candy baking bits and raisins and mix well. Roll cookie dough into 2-inch balls and place 3-inches apart on ungreased large cookie sheet. Flatten each ball to form a 3-inch round. Sprinkle with oats for garnish. Bake 14 minutes or until set and dry in center. Cool 2 minutes and remove from cookie sheet. Makes 12 large cookies.
Cream together first 5 ingredients. Stir together flour, baking soda and cinnamon. Mix with creamed mixture. Stir in oats and raisins. Mix well. Drop batter by teaspoon onto oiled cookie sheet. Bake 10 minutes at 350°.
Dissolve jello in hot water. Add cranberry sauce; mix until well blended. Add celery, apple and nuts. Put into one large mold. Serve on lettuce.
In a large bowl dissolve gelatin in boiling water. Break up and stir cranberry sauce. Add pineapple, orange juice and lemon juice. Chill until partially set. Stir in nuts. Chill until firm. Cut into squares; need to put in a 11 x 7 x 2-inch pan before it sets up.
Brown the ground beef and drain off fat. Add the next 8 ingredients. Simmer for 1/2 hour. Stir about twice while this simmers. Cook noodles and drain. Mix the cottage cheese, Parmesan cheese and the beaten eggs. Layer in a 9 x 13-inch greased pan 1/2 noodles, 1/2 cheese filling, 1/2 the Mozzarella and 1/2 the meat sauce. Repeat the layers and bake at 350° for 30 minutes.
Combine sugar, butter, cocoa and milk in a saucepan and bring to a boil for 1 1/2 minutes. Remove from heat and add oatmeal and peanut butter. Stir until well mixed. Drop onto wax paper.
Combine first 6 ingredients in large bowl to make marinade. Add chicken. Cover and chill at least 8 hours. Remove chicken from marinade. Reserve marinade. Place flour in plastic bag. Add chicken and shake to coat. Heat oil in large skillet. Add chicken and brown on all sides. Drain on paper towel. Place in a 12 x 8 x 2-inch baking dish. Pour marinade over; cover with foil and bake at 350° for 50 minutes.
Cream the first 5 ingredients together. Add flour, salt and baking powder. Place half of batter in Bundt pan and sprinkle the last 4 ingredients in, then add remaining batter. Bake at 350° for 1 hour.
Roll out biscuit dough very thin. Put a layer of sugar or margarine, cinnamon and pecans. Roll up and cut into 1/4-inch slices. Bake at 350° for about 35 to 40 minutes or until done.
Combine pineapple juice, cocktail, water and sugar in 30-cup automatic coffeemaker. Place the remaining ingredients in basket assembly. Plug in and perk. Serve piping hot.
Combine sugar, graham cracker crumbs, pecans or walnuts and coconut in small pan. Soften butter or margarine and peanut butter and put over coconut mixture and blend. Shape into balls about 1-inch size. Set aside on waxed paper.
In large skillet, fry sausage until browned. Drain. Add onions and peppers and cook slowly for 5 minutes. Stir in tomatoes, sour cream, macaroni, chili powder, salt and sugar. Cover and simmer for 30 minutes, stirring frequently until macaroni is done. Serve hot.
Mix the gelatine with cold water to dissolve. Save juice from fruit to make 1 cup; add 2 cups of water and the puddings. Heat, stirring constantly, until boiling. Add gelatine mixture and beat thoroughly. Add fruits and refrigerate. Double recipe for a 9 x 13-inch pan. This jello will not melt.
Cream together the sugar and margarine. (I use a fork.) Sift the remaining dry ingredients with the first 2 cups of flour just to get them all in and well mixed. Alternately combine some flour and buttermilk to the sugar/margarine mix. Use all the buttermilk and enough flour to form a soft and slightly moist dough. Place dough in a covered, not sealed, container in refrigerator for anywhere from 4 hours to 2 weeks. The dough will rise while it is cold. Use some or all of the dough any time.
Spread dressing on bread. Arrange beef, cheese and sauerkraut on bread and top with the rest of the bread.
Add corn meal to scalded milk, stirring constantly to prevent lumping. Combine butter; blend until smooth. Cool slightly. Add well beaten egg yolks, beating while adding. Combine salt, sugar and baking powder, then stir in. Fold in stiffly beaten egg whites. Pour into a hot baking or casserole dish. Preheat oven to 400°. Cook for 30 minutes. Serve hot. Bread will be soft; serve with spoon.
Melt chocolate in hot water over low heat; cool. Cream shortening with sugars, eggs and vanilla. Stir in cooled chocolate. Sift flour with salt and soda; add alternately with milk to dry ingredients. Blend until smooth. Pour into prepared layer pans. Bake at 350° for 25 to 30 minutes. Cool.
Put all ingredients in blender or food processor. Puree. Serve over hot pasta or fettuccini noodles. Do not cook pesto or it will turn very dark. Can be frozen and sliced off as needed for smaller amounts.
Mix dry cake mix and dry gelatin together. Blend well eggs with vegetable oil. Combine flour into nuts and add to mixture. Add strawberries.
Cream butter in a large mixing bowl. Add sugar, beating until fluffy. Add eggs, one at a time, beating at medium speed of electric mixer. Set mixture aside. Combine flour and next 3 ingredients; add to creamed mixture, stirring well. Stir in vanilla and chopped pecans. Spoon batter into greased 9-inch square pan. Bake at 350° for 18 to 20 minutes. Remove from oven; sprinkle with marshmallows. Cover with foil; allow to stand for 5 minutes to melt marshmallows. Remove foil. Spread frosting on top of warm brownies; cool and cut into squares.
Boil chicken until tender and remove from broth. Heat palm oil until it "smokes out" and becomes translucent.	(Use electric frypan out of doors since smoke may make breathing difficult for a few moments.) Add onion and pepper as soon as oil "clears" and simmer for	10 minutes. (It will stop smoking.) Add the oil mixture to broth. Cook butter beans and add. Cut up vegetables and put them in broth to cook. Add tomato sauce. Simmer 15 minutes. Mix peanut butter with water and stir into stew. Add seasoning.	Add cooked chicken and simmer until it thickens a bit. Serve hot over cooked rice.
In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15 x 10 x 1-inch baking pan. Bake at 350° for 5 to 10 minutes or until golden brown, stirring occasionally; cool. In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours. Yields 6 to 8 servings.
Preheat oven to 350°. Beat eggs slightly. Add sugar, syrup, vanilla and margarine. Mix until well blended. Add pecans. Pour into pie crust. Bake 55 minutes.
In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed. Gradually add milk; beat until smooth and fluffy.
Combine and beat egg yolks, oleo, sugar, flour, lemon and milk. Beat egg whites and fold into mixture with a pinch of salt. Bake in buttered casserole in hot water at 325° for 30 to 40 minutes. Chill and serve with whipped cream. (This also makes a good parfait.)