HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter or margarine and brown sugar in a saucepan. Boil over low heat for 2 minutes, stirring constantly. Stir in milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add confectioners sugar, beating until thick enough to spread. If icing becomes too thick to spread, add a little milk or hot water.
Cream together with mixer to very smooth consistency. Spread about 1/2-inch thick in a 9 x 13-inch baking pan. Melt 1 package Nestle's or Baker's chocolate chips. Pour over the top and when it begins to set, smooth with spatula or knife across the top. Let stand until firm and cut in squares to serve. Tastes like Reese's cups.
Cut squash in half lengthwise; scoop out centers. Place squash in baking pan. Combine apples, nuts, jelly and butter. Fill squash with mixture. Pour a small amount of boiling water in bottom of pan around squash. Cover with foil. Bake in 400° oven for 45 to 60 minutes or until fork-tender. Remove foil during last 5 minutes of baking. Makes 4 servings.
Crush crackers; put in milk. Soak for 1 minute. Mix with hamburger and all ingredients. Shape up and put in long, greased pan. Put in oven; cook at 350° for 1 1/2 hours.
In heavy saucepan, over low heat, melt chips with sweetened condensed milk, vanilla and salt. Remove from heat. Stir in nuts. Cool 10 to 12 minutes.
If using salt pork, cook until some fat is extracted, then remove the salt pork. In a Dutch oven, brown the roast in salt pork or bacon fat. Put celery stalks, whole carrots, onions and undrained tomatoes around meat. Sprinkle meat with salt, peppercorns and bay leaf. Add water; bring to a boil. Cover; simmer over low heat or in a 350° oven for 2 1/2 hours, or until tender. Lift out roast; keep it warm. Strain the cooking stock; discard vegetables. Skim fat off stock, returning 1/4 cup fat to the Dutch oven. Stir flour into fat. Add 4 cups cooking stock; cook and stir until thickened. Season to taste. Add vegetables, which have been cooked separately. Heat through. Slice the beef and serve with vegetables and gravy. Makes 12 to 15 servings.
Beat shortening, maple syrup and egg. Sift all dry ingredients together. Add to first mixture alternately with milk. Mix well. Add raisins, nuts and oatmeal. Drop by spoonfuls on greased cookie sheet. Bake at 375° about 15 minutes. Yields 3 dozen.
Mix cream cheese and sour cream, blending well. Add remaining ingredients. Turn into a baking dish and heat in 350° oven for 30 minutes, until bubbling. Let stand 5 minutes.	Serve with bread, crackers and vegetables. Makes 6 to 8 servings.
Heat butter and oil in skillet. Add onion, garlic, 1/2 teaspoon rosemary and 1/2 teaspoon thyme. Saute about 2 minutes. Add next 3 ingredients. When apples are softened, add prunes. Remove from heat.
Mix all together. Spoon on lightly oiled cookie sheet. Bake in 400° oven until golden brown.
Combine crushed graham cracker crumbs and melted margarine, stirring well. Press into bottom of pan and about 1-inch up side of the pan. Use spring-form pan.
Crumble cookies and sprinkle in 13 x 9-inch pan. Melt butter and pour over cookies. Spread ice cream over cookies and dribble fudge topping over this. Cover with Cool Whip. Sprinkle nuts over top. Freeze.
Mix orange juice, lemonade and water; chill. Pour orange juice mixture into punch bowl. Add ginger ale; mix. Place fruit ring in punch. Yields 24 servings.
Whip together peanut butter, Cool Whip and cream cheese. Add powdered sugar and mix until thick and smooth. Pour into 2 graham cracker pie shells and chill.
In a saucepan, combine all ingredients except milk. Heat and simmer until edges of oysters curl (about 10 minutes). In another saucepan, scald milk. Add milk to other ingredients and serve. Sprinkle paprika over each serving. Makes 4 small servings.
Grind first 4 ingredients through fine blade. Add salt. Mix well and let stand 3 hours or overnight. Drain well (I drain it overnight). Add remaining ingredients. Bring to boil; cook 10 minutes or longer until slightly thick. Makes approximately 9 pints.
Coat chicken with mixture of flour, salt and pepper. Brown. Place in a 9 x 13-inch baking dish. Combine soup, water, ginger and rosemary and pour over chicken. Sprinkle with 1/2 can of onions. Cover and bake at 350° for about an hour. Uncover and sprinkle with remaining onions. Bake another 10 minutes. Serves 6.
In large bowl, cream butter, sugar, and egg yolks. Add lemon extract. Mix well. Gradually add flour. Fold in fruits and nuts. Beat egg whites until soft peaks form. Fold into cake batter and mix well. Spoon into greased 10 inch tub pan or 2 loaf pans. Bake at 200° for 1 1/2 hours. Increase heat to 250° and bake 1 hour. Increase heat to 300° and bake 30 minutes. Remove from oven. Cool completely in pan. Store in aluminum foil. May be frozen.
Saute meat; do not add salt. While meat is browning, dip tortillas in enchilada sauce and line in a 9 x 13-inch greased pan with them.
Sift the dry ingredients into a large bowl. Mix well with a spoon. Empty contents onto a flat, dry surface. Add softened butter and work the butter into the dry ingredients with your hands until it is like putty. Flatten out with your hands, then roll dough out until it is about 1/2 inch thick. Place on an ungreased cookie sheet and gently poke the entire surface with a fork all over; bake in a preheated oven at 325° for approximately 15 minutes or until it starts to brown, then reduce the temperature to 300° and bake another 30 minutes. Remove from oven. Slice into 2-inch squares or some semblance thereof and place back into a cooling oven to complete the process.
Cook sausage in a fry skillet, stirring and breaking up large pieces. Crumble, drain well. Set aside. Combine cheese and soup in a heavy Dutch oven until cheese melts. Add sausage, picante sauce and milk. Mix well and serve warm. If dip is too thick, add 1/4 to 1/2 cup of milk or water.
Cook noodles 10 to 12 minutes. Stir together noodles, soup, beef and mushrooms. Put in 2-quart casserole dish. Top with saltines. Bake, uncovered, at 350° for 45 to 60 minutes.
Grate vegetables. Remove and discard liquid. Add other ingredients. Pour into a 1 1/2-quart uncovered casserole (greased). Bake at 375° for 1 hour.
Cut circles out of center of bread and put all aside. Butter a 3-quart casserole and put extra bread in bottom of casserole. Place bread circles on broccoli, ham and cheese, layering in order given. Mix milk, eggs, onion flakes and mustard. Pour over and bake 35 to 40 minutes at 350°. Serves 8 to 10.
Chop the ham. Mix with remaining ingredients until smooth. Good with chips, crackers, or toast rounds.
Mix all the ingredients together. Pour 1/2 of the batter into Bundt pan. Mix 1/4 cup sugar and 2 1/2 teaspoons cinnamon; sprinkle on top of batter in pan. Spread remaining batter on top of sugar and cinnamon. Bake at 350° for about 30 minutes.
Bake cake as directed on box. Take out of pans to cool. Mix milk and pina colada mix. Poke holes in cake and pour mixture over cake while cake is still warm. When cool, put together with Cool Whip and coconut. Keep refrigerated until ready to eat.
Boil chicken with bay leaf and garlic clove for 45 minutes. Remove bone from chicken. Layer chicken, cheese, chips, soups, pepper, onion and tomatoes alternating in casserole dish. Bake in a 350° preheated oven for 30 minutes.
Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Stir in ground beef. On waxed paper or foil, pat meat into shape of a 12 x 10-inch rectangle. Arrange ham slices on top of meat, leaving a small margin around edges. Sprinkle shredded Mozzarella cheese over ham. Starting from short end, carefully roll up meat, using foil lift and seal edges and ends. Place roll, seam side down, in baking pan. Bake in 350° oven for 1 hour and 15 minutes; or until done. Place Mozzarella triangles over top of roll; return to oven for 5 minutes or until cheese melts. Makes 4 to 5 servings.
Preheat the oven to 350°. Cook the raisins in the water over medium heat until the water is absorbed and set aside to cool. Cream the margarine, sugar and eggs. Sift together the flour, baking soda and salt and add to the creamed mixture. Add the cooled raisins and vanilla and mix well. Shape into walnut size balls. Roll each one in granulated sugar. Bake on a greased baking sheet for about 15 minutes. Makes approximately 8 dozen cookies.
Heat oven to 250°. Place pecans and butter in heavy, shallow pan, iron skillet or cookie sheet. Heat in oven until pecans begin to brown, about 1 hour. Stir often. Pour out on foil or waxed paper to cool. Add seasonings to taste. Place in airtight container.
Brown hamburger and put in a crock-pot. Add remaining ingredients. Dip in and enjoy.
Mix water and lime. Pour over cucumbers and soak 24 hours. Drain and rinse well. Soak in clear water for 3 hours. Drain and cover with other 5 ingredients. Soak overnight. Bring to a boil and cook 35 minutes.
Saute onion in 3 tablespoons oil until clear; remove. Add meat to oil and brown. Add soy sauce and simmer for 30 to 60 minutes. Add cabbage and cover. Stir occasionally and simmer until cabbage is soft, about 30 minutes. Serve with rice noodles.
Cook beef and onion in 4 qt. dutch oven, stirring frequently until beef is brown. Drain off fat. Add next 5 ingredients and heat to boiling stirring constantly. Reduce heat, cover and simmer for 10 minutes. Add noodles, mushrooms and wine. Cover and cook 10 minutes longer. Stir in parsley. Makes 8 servings.
Steam or boil broccoli (water does not need to be salted). It's better to undercook broccoli then overcook it. Arrange drained broccoli into buttered 14 x 8 1/2-inch glass casserole dish. Pour beaten eggs over broccoli. Pour tomatoes and juice over broccoli and then top with cheese sauce. Sprinkle Parmesan cheese, oregano, salt and pepper over all.	Bake uncovered at 350° for 25 to 30 minutes until golden and bubbly.
Place peaches and juice in 9 x 13-inch pan. Pour cake mix over fruit. Pour melted oleo and nuts next. Bake at 350° for 45 minutes. Top with ice cream or Cool Whip.
In a 9 x 13-inch pan, layer the ingredients in the order listed. Let set in refrigerator 8 hours. Garnish with eggs and bacon. Serves 8.
Combine sugar, buttermilk and cocoa in heavy pan. Bring to boil and boil 2 minutes full minutes. Remove from heat and stir in oats, peanut butter, vanilla and coconut. Spoon out on wax paper quickly. Makes about 3 dozen cookies.
Melt butter; add flour and sugar. Add vanilla, buttermilk and eggs. Pour into unbaked pie shell. Bake at 375° for 35 minutes.
Mix sugar, flour and juices. Add pineapple to evenly cover mixture. Sprinkle Ritz crackers that have been crumbled in stick of melted oleo. Bake at 325° for 45 minutes or until thick.
Cream the butter well. Add sugar, orange rind and vanilla. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in marmalade. Sift flour, baking soda and salt together. Add to creamed mixture alternately with combine orange juice and evaporated milk. Stir in nuts and blend. Pour into buttered 10-inch tube pan. Bake in preheated 350° oven for 55 to 60 minutes. Cool in pan 10 minutes. Remove to wire rack. Serve warm or cold.
Spread beans, ground beef, cheese, avocado dip and sour cream on a large platter or a 12-inch pizza plate in even layers in the order listed. If desired, garnish with chopped green pepper and a fresh red chili pepper. Serve with tortilla chips. Makes approximately 12 servings.
Dissolve lemon Jell-O in boiling water. Add Seven-Up. Chill until partially set. Drain pineapple and reserve juice. Fold pineapple, marshmallows and banana into Jell-O.
In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil. Stir into the dry ingredients, just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper lined muffin cups (cups will be almost full). Bake at 375° for 20 minutes or until golden brown. Remove from pan to cool on a wire rack. Yields 1 dozen.
Stir cocoa into sugar. Combine sugar, Pet milk, vanilla and butter. Beat egg yolks until creamy; add to sugar and milk mixture. Beat egg whites; add them. Pour into unbaked pie crust and bake at 350° for 40 to 45 minutes.
Melt butter or margarine in 9 x 13-inch pan. (This may be put in oven while oven is preheating to 350°.) Mix rest of ingredients in large bowl. Pour mixture into pan with melted butter or margarine. Mix until completely blended. Bake at 350° for 25 to 30 minutes. Glaze while hot with can of ready frosting.
Make a crumb topping out of the first 5 ingredients. Reserve 1 cup for later use. Add eggs and milk. Mix well. Grease 1-inch high baking tray or sheet (jelly roll) pan. Place batter on bottom of baking sheet. Layer apples on top in horizontal lines. Sprinkle on crumb topping and cinnamon.
Place fish steaks in a 12 x 8 x 2-inch dish. Brush fish with mustard, juice and dill mixture. Cover dish with wax paper. Microwave at High power (10) for 6 to 7 minutes. Serves 4.
In a medium sized heavy bottom saucepan, combine the first three ingredients and bring to a boil. Immediately remove from heat.
In a large stockpot, brown ground beef with onion, celery and mushrooms. Drain off any fat from heat mixture. Add all remaining ingredients to the stockpot and bring to a boil. Reduce heat and simmer for 20 minutes, or until carrots and potatoes are tender.
Brown and drain 2 pounds of sausage. Drain and crumble. Mix eggs and milk.
Place crackers in a single layer in a foil lined 15 x 10 x 1 pan. In a saucepan over medium heat, melt butter and sugar; bring to a boil, stirring constantly. Add vanilla. Pour evenly over crackers. Sprinkle with nuts. Bake at 350° for 10 to 12 minutes or until lightly browned. Immediately remove from the pan, cutting between crackers if necessary and cool on wire rack. Store in airtight container.
Place meat in 13 x 9-inch casserole dish; place onion on top of meat. Mix soup and water and pour over all. Cover and bake at 325° for 3 hours. Serve with hot noodles, rice or boiled potatoes. There will be plenty of flavorful, self made gravy. Serves 4 to 6.
Mix. Place a layer of crushed potato chips in baking dish, then chicken salad and cover with more chips. Bake 15 minutes at 400°.
Combine cream cheese, milk, butter and salt in small pan. Cool over low heat until cheese is melted. Stir in corn. Cook until thoroughly heated.
In 2-quart saucepan, melt the margarine and brown the ground beef, stirring to break up the meat as it cooks. Add the onions and cloves. Pour off excess fat. Add the beans, tomato soup, water, chili powder, vinegar, salt and pepper. Stir well. Heat to boiling; reduce heat and simmer for 10 minutes, covered. Stir occasionally. Serve with corn bread or rice. Makes about 6 servings.
Spread crackers with peanut butter. Make a face with M&M's, or just sprinkle with sugar.
Wash your chicken. Add your 1 tablespoon margarine to chicken that goes in the skillet. Season your chicken. Cover and let it cook or steam until almost done. You add your onion, bell pepper and your can of mushroom soup. Let it cook until your meat is done on low.
Dissolve soda in pulp. Cream shortening and sugar; add nuts and raisins to flour. Beat egg and add to pulp. Add dry ingredients; stir. Drop on greased cookie sheet. Bake 10 to 12 minutes at 350°.
Mix all ingredients together. Mix well. Chill in refrigerator. Shape into ball. Serve with various crackers. May be made with regular ingredients for those who do not want to lower fat content.
Be sure to use "cake flour". Mix all; the more you mix the higher the cake. Pour batter into Bundt pan and bake at 325° for 1 hour and 30 minutes or until done.
Cook raisins in small amount of water until water evaporates. Add applesauce, eggs, sweetener and cooking oil; mix well. Blend flour, cinnamon, nutmeg and vanilla; mix well. Pour into greased 8 x 8-inch pan. Bake in preheated oven at 350° for about 25 minutes or until done.
Mix first 4 ingredients well. Add eggs and vanilla; mix well. Add fruit cocktail. Put in greased 9 x 13 pan. Sprinkle with brown sugar and nuts. Bake at 350° for 50 to 60 minutes. Serve with whipped cream.
Mix pudding mix and pineapple, then add Cool Whip, marshmallows and pecans.
Drain salmon; set aside 2 tablespoons of juice. In a medium bowl, mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice and stir into salmon mixture. Form into small patties and fry until golden brown in oil. Serve with ketchup.
In a saucepan, fry garlic gently in oil until golden brown; do not overcook! Add tomato sauce and water (or stock or broth) and simmer 10 minutes. Add beans. Stir gently to combine and simmer 10 minutes. Cook ditalini or pasta al dente (firm but not mushy). Drain and add to bean mixture. Stir gently to combine; if too thick, add some water in which the pasta was cooked.
Dip mushroom caps into melted butter. Fill. Bake on cookie sheet at 350° for about 15 minutes.
Using a black rod iron skillet preheated, brown outside of roast. Place pan with roast (fat side up) in a 325° oven and cook: 20 minutes a pound for rare, 25 minutes a pound for medium rare and 30 to 35 minutes a pound for well done.
Preheat oven to 325°. Combine first 4 ingredients in a large mixing bowl. Beat at low speed of electric mixer until blended. Beat at medium speed for 3 minutes. Stir in oranges. Pour into 3 greased and floured 9-inch round pans. Bake for 25 to 30 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Cool on rack completely. Combine pudding mix and pineapple in large bowl. Mix well. Chill. Fold in whipped topping. Spread frosting between layers, sides and top. Refrigerate immediately. Store in refrigerator after cutting.
Simmer chicken until tender in water to which salt and celery tops have been added. Cool chicken in stock. Remove the skin and cut chicken into bite-size pieces. Saute chopped onion in 3 tablespoons oil until soft. Add garlic, chilies, sugar, tomato puree, pepper and chicken. Simmer 10 minutes.
Melt red hots in the Coke. Remove from stove and add Jell-O. Stir until dissolved. Add the can of applesauce. Refrigerate several hours before serving.
Grind salami, cheeses, olives and mushrooms coarsely. Add oil and seasonings. Mix well and spread on party rye. Bake at 400° for 10 minutes. Mixture freezes well in plastic container.
Measure very warm water into large mixing bowl and add yeast. Set aside for approximately 5 minutes until yeast "proofs" (bubbles/foams).
Mix crushed crackers or pretzels with oleo and sugar; press into a 9 x 13-inch pan. Beat cream cheese and powdered sugar well. Add Cool Whip and beat until fluffy. Spread over cracker mixture. Spread pie filling over mixture. Refrigerate for several hours. Use raspberry, cherry or blueberry pie filling. Sprinkle crushed graham crackers or any sprinkle desired.
Sift all dry ingredients together into a large mixing bowl. Make a well in the center. Add water, eggs, oil and pumpkin; blend well. Stir in chopped nuts. Pour batter into a greased 9 1/2 x 5 x 3-inch loaf pan. Bake in a 350° oven for 1 hour or until a toothpick inserted in the center comes out clean. Makes 1 loaf.
Mix together flour, baking powder and carrots. In a separate bowl beat eggs, sugar, oil, vanilla and cinnamon. Combine all ingredients and pour into two greased bread pans. Bake at 350° about 25 minutes until top is slightly browned around edges.
Thaw bread dough. Preheat oven to 350°. Divide dough into 6 balls. Flatten each ball into a circle, about 6 inches round. Put about 2 tablespoons chourice in center; bring up edges together and seal. Roll into an oblong. Place on lightly greased cookie sheet. Let rise for 30 minutes. Bake 30 minutes until nicely browned. Remove from oven and brush immediately with margarine.
Beat egg yolks until smooth and creamy, adding the salt. Melt butter in small saucepan with a pouring lip. Drop by drop, add 1/2 the butter to the egg yolks and continue beating. Alternately add butter and lemon juice, still beating, until all is used. Season with some white pepper.
Mix by hand the flour and sugar. Bring to a boil the margarine, water, oil and cocoa. Pour over flour and sugar. Add remaining ingredients. Pour into greased jelly roll pan. Bake at 400° for 20 minutes.
Mix together thoroughly grated cheese, sausage and Bisquick. Mixture will be very stiff and should be kneaded well. Set aside. Slit and seed the peppers. If you prefer mild peppers, rinse seeded peppers under running water. Stuff each pepper with a sliver of cheese. Pinch the pepper closed around the cheese. Pinch off a bit of the cheese-sausage mixture and pat into a pancake about 1/4-inch thick. Place the cheese stuffed pepper in the center of the pancake and wrap the pepper completely with dough. Be sure all edges and ends are sealed. Roll the dough covered pepper back and forth in your hands to mold into an egg shape. Roll each "egg" in Shake 'n Bake until coated. Dip these into the beaten egg and return to the Shake 'n Bake. Coat the "egg" well.
Boil water and margarine. Remove from heat. Add eggs, one at a time, and flour. Mix well. Spread over bottom of greased 9 x 13-inch pan. Bake at 375° for 30 minutes. Let cool.
Dip meat in flour, brown in large skillet in oil. Add all ingredients but the bean sprouts and water chestnuts. Simmer on low heat until done. About 1 hour 15 minutes. Add bean sprouts and chestnuts heat thoroughly. Serve over rice or chop suey noodles or both.
Have margarine, eggs and cream cheese at room temperature. Cream together margarine, sugar and cream cheese. Add salt and vanilla and beat well. Add eggs, one at a time, beating well after each. Stir in flour.
Stir together in 1 1/2-quart dish. Top with butter and microwave on High for 3 minutes. Stir until smooth. Place in buttered dish to set.
Peel apples and cut into 8 or 10 slices each. Sprinkle lemon juice over apples. Arrange apples in greased 10 x 6-inch pan or 8 x 8-inch pan. Drain the frozen berries. Save juice for other use. Spread berries over apples.
Mix all ingredients and bake at 350° for 30 minutes in 9 x 13-inch pan.
Combine and mix all dry ingredients (everything). Store in sealed container(s) at room temperature.
Cream butter and sugar. Add boiling water. Let cool. Add eggs. Dissolve yeast in cold water. Add flour and salt. Refrigerate overnight. Shape and let rise for 2 hours afterward (pinch and roll into long rope; tie in knot or figure 8 or shape to suit). Bake 15 minutes at 350°.
Prepare rice. Cook onions and celery in butter until tender, not brown. Add all ingredients to cooked rice. Bake at 350° for 40 minutes uncovered. Garnish with parsley. Use 7 1/2 x 12-inch dish.
Mix by hand. Bake in greased 9 x 13-inch pan at 350° for 25 minutes.
Heat oven to 200°. Divide popcorn between 2 ungreased baking pans, 13 x 9 x 2-inch. In saucepan, heat sugar, butter, corn syrup and salt, stirring occasionally, on medium heat for 5 minutes. Remove from heat; stir in soda until foamy. Pour over popcorn, stirring until corn is well coated. Bake 1 hour, stirring every 15 minutes.
Drain beans and place in baking dish. Mix in mushroom soup (do not add water) and 1/2 container of sour cream. Bake at 350° for 45 minutes. Top with onion rings and brown.
Dump cake mix into a bowl. Mix the Jell-O in 2/3 cup water and add to cake mix. Add remaining ingredients and bake 45 minutes in a tube pan at 350°.
Chill milk until very cold. Mix water and jello and let get syrupy. Beat the can of milk like whipped cream. Beat cream cheese with 1 cup sugar. Combine jello, whipped milk and cream cheese mixture. Pour in prepared graham cracker crust and sprinkle a few cracker crumbs on top. Refrigerate or freeze until time to use.
Beat eggs and sugar until light. Add oil and vanilla. Stir in	squash	and dry ingredients. Add nuts. Pour into 2 well-greased 9 x 5-inch pans. Bake in 350° for 1 hour.
Mix butter and sugar, add the rest of the ingredients. Do not roll. Pat into a 8 or 9 inch square baking pan and bake at 450° for 15 to 20 minutes.
Mix Jell-O and water; set aside to cool. Stir the next 3 ingredients into the cooled Jell-O. Stir remaining ingredients together and add to slightly set Jell-O mixture.