HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cornstarch, sugar, gooseberries and water and cook, stirring constantly, over medium heat until thick; let cool.
Blend sugar and flour in mixing bowl. In saucepan put Coke, oleo, cocoa, oil and marshmallows. Stir until mixture begins to boil and keep warm or until all the marshmallows are melted real well. Pour this mixture into the sugar and flour mixture and mix well.
Place all ingredients in baking dish and bake at 350° for 20 minutes or until bubbly. Serve with crackers or chips.
In mixing bowl, dissolve yeast in water. Add sugar, salt and about	half the flour. Beat thoroughly 2 minutes. Add egg and shortening. Gradually beat in remaining flour until smooth. Cover with damp cloth; place in refrigerator. Punch down occasionally as dough rises in refrigerator. About 2 hours before baking, cut off amount needed and return remaining dough to refrigerator. Shape into rolls and place on greased baking sheet. Cover. Let	rise until light (1 1/2 to 2 hours). Heat oven to 400° (moderately hot). Bake 12 to 15 minutes. Makes 4 dozen medium rolls.
Cut bread sticks into 1-inch pieces. Mix dressing with butter and toss onto bread. Bake in a 350° approximately 10 minutes until golden brown.
Mix milk and pudding mix according to package. Add whipped topping and blend. Pour into large covered glass dish and refrigerate. (You may freeze if you like.) Makes 8 (1/2-cup) servings.
Pare apples and slice thin in large bowl. Combine the sugar, cornstarch, spices and salt; mix with apples. Scatter the red hots over the mixture; dot with butter. Put on top pastry; prick holes in top of the crust. Bake at 400° for 35 minutes. Reduce heat to 300° and bake 15 minutes more. Serve with ice cream or a wedge of Cheddar cheese.
Preheat oven to 400°. Grease 12 (2 1/2-inch) muffin cups real good. In large bowl, combine flour, sugar, baking powder, salt and pepper in small bowl. Mix egg, milk and oil until blended. Stir into flour mixture just until moistened. Fold in 3/4 cup of the cheese. Spoon into muffin cups and sprinkle remaining cheese over tops. Bake 15 to 20 minutes or until light brown. Let cool in pan and serve warm.
Boil chicken well done, pick off bone and cut up in small pieces. Cut apple in very small bits; cut celery in very small bits. Chop pecans in small pieces. Add mayonnaise; mix well. Serve cold with crackers.
Combine mayonnaise, mustard, celery seed, salt and pepper; mix well. Add potatoes, eggs, onions, celery and pickles. Mix well and chill.
Salt and pepper each fillet to taste. Sprinkle each with dill weed. Spoon shrimp into approximately the middle of each fillet. Roll up each fillet and place in buttered shallow 2-quart casserole. (Fasten fillets with toothpicks if necessary.) Saute chopped onions in butter until limp. Combine cream or milk with cornstarch. Then add tomato paste or catsup and mustard. Pour over fish. At this point, the casserole may be refrigerated for later baking. Return to room temperature before baking at 350° for 30 minutes.
Mix mustard with the garlic, lemon juice and pepper in a bowl. Adjust to taste. Stir in mayonnaise.
Cream butter, shortening and sugar. Add eggs one at a time, beating well after each. Add flour, milk, baking powder and flavoring. Mix well; stir in coconut and pecans. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours. Let stand in pan about 25 minutes; turn out on rack.
Combine potatoes, water, carrots, celery, onion, parsley flakes, salt, pepper and bouillon cube. Cover. Simmer 20 to 30 minutes or until veggies are tender.
Dissolve yeast and sugar in warm water in medium bowl. Mix in Bisquick and milk until dough forms. Gently smooth into ball on flour dusted surface. Knead 10 times. Roll out 1/2-inch thick. Cut with 2-inch biscuit cutter dipped in flour. Place on ungreased cookie sheet. Let rise in warm place about 30 minutes or until soft and puffed. Bake in 400° oven for 6 to 8 minutes or until golden brown. Makes 9 to 11 buns.
Cook noodles and drain. Melt butter and add milk and continue heating until hot. Remove from heat; blend in remaining ingredients. Toss with hot pasta. Season with salt and pepper. (Makes 3 servings of 1 1/3 cups each.)
Whisk together first 4 ingredients. Chill. Melt butter in skillet over medium heat and saut walnuts about 5 minutes or until light brown. Remove with a slotted spoon. Toss together lettuce, pears, asparagus and walnuts. Sprinkle with cheese and cranberries. Drizzle with dressing.
In a large saucepan, melt margarine or butter. Stir in flour and dash of pepper. Add chicken stock and cream or milk. Cook, stirring, until bubbly; cook and stir for 1 minute more. Stir in chicken; heat through. If desired, garnish with parsley. Makes 3 main dish servings.
Combine ingredients; fill tin cans (16 ounce) 2/3 full, lids on while steaming. Steam 3 hours in steamer or large roasting pan half full of water. Fills 4 cans.
Line ungreased 9 x 11-inch pan with graham crackers. Mix pudding by box directions. Add whipped topping to pudding. Pour mixture over graham crackers. Line with another layer of graham crackers. Pour chocolate frosting over top and chill for 4 to 6 hours.
Arrange chicken pieces in glass baking dish. Sprinkle sparingly with butter-flavored salt. Dissolve bouillon cube in 1 cup hot water; pour over chicken. Sprinkle with Season-All salt. Cover and microwave on High for 20 to 30 minutes or until chicken is tender, turning every 5 minutes.
Melt butter in saucepan on medium heat. Add onion and cook until soft. Stir in artichokes, spinach, cream cheese, 3/4 cup Monterey Jack and Parmesan cheeses, sour cream and optional Tabasco. Stir until cheeses are melted and mixture is well blended. Pour mixture into a 1-quart casserole dish. Top with some of the extra cheeses. Bake at 350° for 10 minutes. Serve with crackers or corn chips.
Bring broth to a boil in large saucepan. Add remaining ingredients except parsley. Cover. Reduce heat to medium. Cook 10 to 15 minutes or until carrots are crisp-tender, stirring occasionally. Drain. Sprinkle with parsley. Serves 6 to 8.
Sift together flour, salt and baking powder. Combine egg, milk and oil. Beat together and add flour mixture until smooth. Slice onions 1/4-inch thick. Dip in batter and let drip. Fry at 375° until brown. Serve.
Place bread in greased 9 x 13 baking dish. Sprinkle with cheese. Combine milk, eggs, mustard, onion powder and pepper in medium bowl. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over top. Cover and refrigerate overnight. Preheat oven to 325 degrees. Bake uncovered for 55-60 minutes. Tent with foil if top begins to brown too quickly.
Slice English muffins in half and cut each into quarters. Place on cookie sheet. Mix remaining ingredients in small bowl. Spread on muffins. Freeze at least 30 minutes. IMPORTANT STEP (May be kept frozen for 2 to 3 weeks). When ready to use, broil frozen crab meltaways until they puff up and are bubbly and slightly golden brown. Serve hot. Makes 48 meltaways.
Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, 1/4 cup butter and 2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board. Knead until smooth and elastic, about 5 minutes. Place in a greased bowl. Turn greased side up. Cover and let rise in warm place until double, about 2 hours.
Preheat oven to 325°. Grease 12-cup Bundt pan. Combine flour and salt in bowl. Combine remaining ingredients except soda in large mixer bowl; beat at medium speed until light and fluffy, scraping sides occasionally, 5 minutes. Reduce speed to low; add dry ingredients and soda, beginning and ending with dry ingredients. Bake 1 1/2 hours. Cool in pan 15 minutes.
Blend bananas with a little water in blender. Add all ingredients. Mix 2 cups of mixture with a 2 liter bottle of ginger ale. You can freeze mixture until ready to use.
Mix juices. Dissolve sugar in boiling water; let cool and then add to juice. Serves 10.
In a 13 x 9-inch cake pan melt 1/2 stick margarine. Sprinkle 1 cup coconut and 1 cup chopped pecans over margarine. Mix cake as directed on box. Pour over ingredients already in cake pan.
Beat eggs and pour over apples. Mix dry ingredients. Add oil. Mix together. Spread in greased, oblong cake pan. Bake at 350° for 55 to 60 minutes.
Peel potatoes if skin is tough, otherwise scrub and rinse. Cut potatoes into thin slices, but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes in baking dish; fan them slightly. Sprinkle with salt, drizzle with butter and sprinkle with herbs. Bake at 425° for 50 minutes. Remove from oven; sprinkle with cheese. Bake another 10 to 15 minutes until lightly brown. Check with fork. You may use caraway seeds or cumin in place of herbs.
Melt chocolate over hot water; add condensed milk, coconut, salt and vanilla. Mix well. Drop by teaspoonfuls onto well-greased cookie sheet. Bake in 350° oven 15 to 20 minutes. Remove cookies from sheet at once; place on wire rack to cool. Yields 3 dozen cookies.
In medium saucepan, stir together sugar, cornstarch and salt. Whisk in half and half and cook and stir over medium heat until thick and bubbly. Remove from heat. Stir in butter, brown sugar and vanilla until butter melts. Pour into baked pie shell and dust with cinnamon.
Have marshmallow cream at room temperature. Beat all ingredients together until smooth. Serve with fresh fruit.
Peel and quarter the potatoes and place in a 3-quart saucepan. Add enough water to cover and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender, for about 20 minutes. Drain and let cool. Cut the potatoes into chunks or slices, according to your preference.
Split chilies; remove seeds. Arrange chilies, Cheddar and Monterey Jack cheese in a 9 x 13-inch baking dish. Beat eggs, milk, salt and pepper; pour over chilies. Bake for 30 minutes at 350°. Remove from oven; top with salsa. Bake 10 minutes longer. Serve at once.
Beat sweet potatoes with electric mixer until smooth (works best if potatoes are warm). Add beaten eggs, sugar, salt and cinnamon and mix well. Add milk and lemon extract. Beat until smooth. Pour into prepared pie shell. Use a 9-inch deep-dish pie shell. Bake at 425° for 15 minutes. Reduce temperature to 350° and bake for 40 to 50 minutes.
Mix ingredients as listed. Pour in a 9 x 13-inch pan, greased. Bake at 350° for 30 minutes.
Put everything, except Rice Krispies and nuts, into a saucepan and cook over medium heat for 6 minutes, stirring occasionally. Put the 2 cups of Rice Krispies in a bowl and mix in the 3/4 cup chopped walnuts. Pour date mixture over. Cool until you can handle (not cold). Butter your hands and roll mixture into small balls, then roll in coconut.
Mix pudding, pineapple and nuts. Fold in Cool Whip and marshmallows. Refrigerate 1 to 2 hours.
Dissolve yeast in water containing molasses. Let set while you prepare the other ingredients. Add oil and salt to yeast mixture. Gradually add flours into yeast mixture to make a soft dough. Turn out on floured surface and knead approximately 200 times until smooth and elastic. Place in greased bowl; grease top and cover. Let rise until doubled, about 1 1/2 hours. Punch down, cover and let rise 10 minutes. Shape into rolls and place on greased baking sheet. Grease top, cover and let rise until doubled, 45 minutes. Bake at 350° for 15 to 20 minutes until nicely browned. Makes 3 dozen.
Beat margarine, sugar and eggs. Add to remaining ingredients and pour into two 8-inch pie shells. Cook at 400° for 15 minutes, then turn heat down to 350° and cook for another 20 to 25 minutes or until brown and set. Let cool.
Dissolve Jell-O in bowl with boiling water. Mix warm water and sugar together. Bring to a boil. Add dissolved Jell-O to the sugar and water mixture. Let cool. Add lemon and pineapple juice to jello mixture. Mix well. Put in 2 large containers. Freeze. When ready to use, remove from freezer 4 to 5 hours ahead of time so it may thaw. When it gets slushy, pour 7-Up over it and enjoy. Makes 2 large punch bowls.
Preheat oven to 300°. Spoon popcorn on jelly roll pan. Combine butter and hot sauce. Pour over corn. Toss to coat well. Sprinkle with cheese. Bake until cheese is melted.
Mix ingredients thoroughly. Pour into pastry lined pie shell. Dot with 1 1/2 tablespoons butter. Cover with top crust which has slits. Bake until lightly browned at 425° (hot oven) for 35 to 45 minutes.
Mix first 8 ingredients. Put in 9 x 13-inch casserole dish. Mix cornflakes and add 1/4 cup melted butter. Sprinkle on top. Bake at 350° for 1 hour.
Coarsely chop chocolate in food processor. Combine chocolate and shortening in microwave-safe dish. Cook at 50% (Medium) power for 6 minutes until melted smooth. Stir at 2 minute intervals. Combine chocolate with remaining ingredients. Mix well. Drop by teaspoon on waxed paper. Let cool completely; store in airtight container. Yields approximately 5 dozen.
Mix eggs well. Add oil and sugar, then add flour, cinnamon, soda and salt. Add baby foods and mix well. Bake in a well-greased and floured 9 x 13-inch pan at 350° until toothpick comes out clean (approximately 35 minutes).
Early in day: Preheat oven to 375°. Grease one 9-inch round cake pan. In large bowl, with mixer at low speed, beat first 8 ingredients just until mixed. Increase speed to high; beat two minutes. Pour batter into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely. Prepare Creamy Custard Filling.
Heat oven to 350°. Grease a 9-inch square cake pan. Combine apples, cinnamon and nutmeg in pan. Sprinkle dry cake mix over apples. Pour melted margarine evenly over the dry mix. Bake 55 to 60 minutes or until lightly browned.
Melt margarine in a saucepan. Add remaining ingredients except oats. Boil for 1 minute. Add oats; stir real good. Drop from teaspoon onto waxed paper.
Heat iron skillet with bacon drippings in 425° oven. Mix ingredients. Pour heated drippings in mixture. Bake approx. 15-17 minutes.
Beat cream cheese and sugar; chop cherries. Add pineapple, pecans and cherries to cream cheese. Fold in whipped topping and oranges. Line muffin cups with paper cups; spoon mixture into cups. Freeze. Remove from freezer 10 minutes before serving.
Wash and slice cucumbers. Peel and slice onions. Combine all other ingredients and bring to boil. Add cucumbers and onions and bring to a boil. Cook 2 minutes over low heat. Put in sterilized jars and seal. Do not cook longer than 2 minutes or slices will be "mushy" tasting.
Gradually add sugar to softened cream cheese. Mix until well blended. Stir in vanilla and salt. Shape into balls and roll in coconut.
Melt butter in a heavy saucepan over medium heat. Add onion, ginger, garlic, and saut for 3 minutes or until tender. Stir in cola, bring to a boil. Stir in ketchup and remaining ingredients. Bring to a boil. Reduce heat and simmer for 5 minutes.
Preheat oven to 325°. Melt margarine and chocolate. Add sugar. Add flour. Blend in beaten eggs and other ingredients, then pour into greased pie pan. Bake at 325° for 20 to 25 minutes. Let cool before serving.
Beat eggs and sour cream. Blend in oil, sugar and corn and corn meal. Bake at 350° for 30 minutes.
Mix cake according to directions on box. Add can of frosting and pour into greased and floured Bundt pan (spray with Pam). Bake at 350° for 30 to 35 minutes (probably will take longer, about 50 minutes). Drizzle with frosting made of milk and powdered sugar. Can add sparkles.
Cream butter until soft. Add the flavoring and the finely granulated sugar, stirring briskly until the mixture is light and fluffy. Continue creaming and add slowly the well-beaten egg yolks. Add the sifted dry ingredients and milk alternately, a little milk at a time. Beat in the dry ingredients. Stir in the milk. The first and last addition should be the dry ingredients. Fold in the beaten egg whites last of all. Pour the batter into a lightly greased pan. Bake in a moderately hot oven at 375° for 15 to 18 minutes. This batter may be baked in layer pan, or in muffin pans as cupcakes.
Peel and chop onions, chop chilies (seed removed). Peel and chop fresh tomatoes. Add onions, chilies and other ingredients to chopped tomatoes. Pack into hot jars and process in boiling water bath for 5 minutes or bring to a boil and pack into jars and seal. Process 5 minutes.
Beat eggs and sugar together well. Add pumpkin, oil and vanilla. Mix thoroughly. Sift flour, soda, baking powder, salt and spices. Add to pumpkin mixture and beat. Add pecans. Bake at 350° for 1 hour in 2 well-greased pans.
Preheat oven to 425°. In large bowl, slightly beat eggs. Stir in pumpkin pie mix. Add evaporated milk, mix thoroughly. Pour into pie shell. Bake 15 minutes on bottom shelf of oven. Reduce temperature to 350° and bake 50 minutes more or until inserted knife comes out clean.
Cream oleo, cream cheese and sugar real well. Add flour and eggs alternately. Add salt and vanilla. Pour in well-greased and floured tube pan. Start in cold oven. Bake 1 hour and 20 to 30 minutes in 325° oven.
Put oil in heavy skillet. Fry shrimp for 1 minute. Add eggs (beaten), mushrooms, salt and pepper. Fry for 5 minutes. Stir constantly. Add rice and soy sauce. Stir. Add scallions.
Combine egg, broccoli, corn, onion, salt and pepper. In small saucepan, melt butter; add stuffing mix. Toss to coat. Stir 3/4 cup of buttered stuffing mix into vegetable mixture. Turn into 1-quart casserole. Sprinkle with the remaining 1/4 stuffing mix. Bake uncovered in 350° oven for 35 to 40 minutes.
In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs, and oil to remaining crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. Pour into a greased 13x9x2 inch baking pan. Combine peanuts, reserved crumb mixture and the remaining chips; sprinkle over batter. Bake at 350° for 40 - 45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Yield: 12 - 16 servings.
Preheat oven to 250°. Place seeds in colander and wash with warm water. Mix salt, oil and seeds in a bowl. Spread seeds on cookie sheet. Bake for 30 minutes or until seeds are golden brown. Stir seeds occasionally while baking.
In a bowl, combine first 8 ingredients. Transfer to a greased shallow 2-quart baking dish. Sprinkle with parsley. Bake, uncovered, at 350° for 40 to 45 minutes or until golden brown. Makes 6 servings.
Chop bell pepper, onion and bologna. Drain jar of mushrooms. Put all ingredients into a nonstick frying pan. Cook until done and serve.
Add 2 cups boiling hot water to gelatin in large container. Stir until dissolved. When thoroughly dissolved, add 2 cups ice cold water and stir. Refrigerate until it has gelled. Meantime, open cans of fruit and drain thoroughly. Stir fruit into gelatin and add Cool Whip, stirring gently. If you desire to make individual servings Cool Whip may be placed on top. Place strawberries on top.
Saute chicken and onion in butter. Mix rest of ingredients together, then add the chicken and simmer one hour. If dry, add 1/2 cup more water. Crock-pot works great for this to heat through.
Combine all ingredients, except shrimp. Chill thoroughly. Makes 1 cup cocktail sauce.
Melt half of chocolate tidbits. Cream shortening and sugar; add egg. Continue beating and add vanilla and melted chocolate. Add milk and dry ingredients. Mix in chocolate pieces and nuts. Bake on ungreased cookie sheet at 350° for about 13 to 15 minutes.
Prepare the vegetables. Mix all the ingredients together in a wooden or glass bowl. Refrigerate for several hours.
Mix all ingredients together; pour into two unbaked pie shells. Bake at 400° for 1/2 hour. Bake at 300° for 1 1/2 hours.
Mix in order given. Use a large cookie sheet with sides. Bake at 325° for 30 minutes or until golden brown.
Cream together shortening and sugar. Add eggs and beat well. Mix in dry ingredients. Form into balls and roll in cinnamon and sugar. Bake at 350° for 10 to 12 minutes or until lightly browned.
Mix together sugar and flour.	Add beaten eggs, melted butter, milk and vanilla. Sprinkle top with nutmeg. Grease and flour pie plate. Bake at 325° for 35 minutes.
Boil chicken in water with bouillon cubes and salt until tender. Remove from broth; debone and cube. Set aside. Cook macaroni in broth until tender. Melt butter in saucepan and add flour; stir until smooth. Add cheese and milk to flour mixture and cook until smooth. Add this sauce to macaroni and mix together with soup, peas and pimentos. Pour into a 9 x 12-inch casserole. Bake in 350° oven until piping hot.
Fry bacon; leave grease in pan. Add onion and saute in bacon and grease. Add rest of ingredients. Simmer 10 minutes or until thick and heated through.
Bring all ingredients to a boil and simmer until mixture thickens (about 10 to 15 minutes). This is also better than bought.
Combine dry ingredients, then add egg and milk to consistency that can be dropped from spoon and fry in fish grease. When adding either onion or both onion and green pepper, they can be put in a blender with egg and milk and chopped fine.
Beat eggs and add enough water to make 2 cups. Add egg mixture to hot pudding. Also add vanilla. Sprinkle cinnamon on top.
Stir 1 cup of pecans, crushed pineapple, onion and salt into softened cheese. Chill until firm; shape into a ball. Roll in remaining pecans. (May add 1/4 cup each of red and green pepper for holiday color.)
Mix all ingredients and refrigerate. Split a head of cauliflower and serve with dip.
Put nuts in bottom of pan, then coconut. Mix cake as directed on box. Pour cake over nuts and coconut. Mix cream cheese, butter and powdered sugar together. Spoon on top, but not near the sides of pan. Bake at 325° for 45 minutes or a little longer. Cool in pan about 45 minutes. Put on cookie sheet and turn upside down.
Peel and boil potatoes; drain. Add onion, salt and sour cream; whip. Put in a 9 x 12-inch baking dish. Dot with butter or margarine and sprinkle with Parmesan cheese. Bake at 350° for 40 to 50 minutes.
Combine dates, water and baking powder. Set aside to cool. Cream shortening, sugar and eggs and add to cooled date mixture. Add flour, salt, baking soda and vanilla. Pour into buttered and floured 9 x 13-inch pan. Top with the 1/2 cup sugar, chips and nuts mixed together. Serve with whip cream. Bake at 350° for about 30 minutes.
The night before cooking, combine the milk and bread crumbs. Combine with the pork, ham and eggs; refrigerate overnight. When ready to cook, combine the brown sugar, mustard, vinegar and water. Separate the ham loaf into 2 loaves and pour the liquid over it. Bake, uncovered, in a 350° oven for 2 hours, basting the ham loaf well with the liquid about every 1/2 hour until done.
Mix ground beef, egg, bread crumbs, green pepper, mayonnaise and onion salt. Shape mixture into 16 meatballs.
In 8-inch square dish, place apples and 3/4 cup brown sugar. With pastry blender, mix flour, sugar, oats, butter or margarine and cinnamon until crumbly. Sprinkle over top of apples. Microwave at High (No. 10) 9 to 12 minutes. Let stand few minutes before serving. Makes 6 to 8 servings.
Cook broccoli until almost done. Arrange in single layer in 9 x 13-inch pan (greased with butter). Cover with layer of meat. Mix soup, mayonnaise, lemon juice and curry powder. Pour over meat and broccoli. Sprinkle with grated cheese, then sprinkle bread crumbs. Bake at 350° for 30 minutes or until bubbly.
Put apples in 14-inch Dutch oven in layers with pieces of butter, brown sugar and spices. This should fill the pan. Cook over fire or coals until the apples are tender. Mix cake mix and Sprite together; pour over apples. Cook/bake until the top of the cake is brown. Serve hot or let set overnight for a good breakfast treat.
Cook frozen broccoli in chicken broth. Mix soup, mayonnaise, juice and cheese. Drain broccoli and place in casserole dish. Place cut up chicken on top of broccoli. Pour mayonnaise and cheese mixture over chicken. Crush crackers into fine crumbs or use bread crumbs, crushed fine, and stir into butter. Top casserole with crushed crumbs. Bake at 350° until browned well.