HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir beer and molasses into water until dissolved, in large, 6 to 8-quart pot. Add ham and simmer on stove, uncovered, over very low heat for 2 hours.
Combine ingredients in a large mixing bowl and mix well and carefully until all flakes are chocolate covered. Line a 9 x 13-inch pan with mixture. Let cool and become firm in refrigerator. Take out and add vanilla ice cream on top. May sprinkle with chocolate chips, optional.
Toast bagel; take tomato, lettuce and pickle spears and place on the toasted bagel. Add Parmesan cheese. Viola!
Combine the first 5 ingredients. Cover; let marinate at room temperature for several hours or overnight. Stir 1 or 2 times.
Mix first 7 ingredients, simmer 10 minutes. Add 3/4 cup bread crumbs. Serve hot with melba rounds.
Cream together sugar and oleo; combine with remaining ingredients and mix well. Shape into walnut size balls. Dip tops in sugar and place 2 inches apart on cookie sheet. Press down with glass bottom. Bake at 375° about 10 minutes. Makes about 100.
Mix dry Jell-O with Cool Whip in a large bowl until stiff. Add remaining ingredients and stir. Chill and serve.
Mix the sugar, cocoa and salt; add Karo, milk and oleo and mix well.	Stir over low heat until oleo melts, then stir constantly to full boil over high heat. At full boil, count to 60	elephants (1 minute). Remove from heat. Add vanilla. Ready now to use as hot fudge over ice cream. Beat a little to use as	cake icing. Beat a little (well, more than a little) more to make fudge. One cup of pecans may be added before spreading on buttered pan.	When set, cut into squares.
Dissolve Jell-O in 2 cups hot water. Add remaining ingredients with 1 1/2 cups cold water. Put in a 9 x 13-inch pan and chill until firm.
Bring sugar, Pet milk and butter to boil for 3 minutes. Remove from heat. Add marshmallows. Stir until melted. Add graham cracker crumbs and pecans. Mix well. Drop by teaspoonful onto wax paper. Let cool.
Mix all ingredients, except reserved 1/4 cup butter and bread crumbs; pour mixture into well greased casserole (or 13 x 9-inch baking dish). Sprinkle top with crumbs and 1/4 cup butter. Bake for 1 hour and 10 minutes at 350°.
Cook artichokes and drain well. Combine soup, onion, sherry, salt and pepper. Arrange artichokes, ham and eggs in 9 x 13-inch baking dish. Add soup mix. Add garlic salt and cover with cheese for last 15 minutes. Bake at 400° for 25 to 30 minutes.
Put all ingredients in a 10-inch skillet (young zucchini need not be peeled). Cover and simmer 25 to 30 minutes or until vegetables are tender-crisp. Yields 6 servings.
Cream shortening and sugar in large mixer bowl. Add eggs and vanilla; blend well. Combine dry ingredients and add alternately with milk to creamed mixture. Fill 24 paper lined muffin cups (2 1/2 inches in diameter) 2/3 full with batter. Bake at 375° for 20 to 25 minutes, or until cake tester comes out clean. Cool completely. Prepare Vanilla Cream. Spoon into pastry tube with open star tip. Insert tip into center of top of cupcake. Squeeze gently until cupcake begins to peak. Cover top with swirl of Filling (Or cut a 1 1/2-inch cone from top of cupcake. Fill; replace cone. Swirl filling over top.)
Cream shortening into bananas with sugar. Blend in egg. Add dry ingredients and vanilla. Put into greased loaf pan (paper lined). Put into cold oven, set at 350°. Bake for 15 minutes without opening oven. Lower heat to 325° and bake 45 minutes longer.
Mix the cream cheese, eggs, sugar and vanilla until smooth. Pour into a 9-inch graham cracker crust and bake at 350° for 20 minutes (until firm). Mix sour cream, vanilla, cinnamon and sugar. Pour over baked mixture and bake for 5 minutes. If you want to top the cheesecake with fruit, omit the cinnamon.
Mix shortening, sugar and molasses. Add egg and sour milk. Mix dry ingredients together and add to shortening mixture. Bake in 9 x 13-inch pan at 350° for 30 minutes.
When cake has baked 18 minutes, combine margarine, cocoa and milk in saucepan. Bring to boil and add remaining ingredients. Pour over cake as soon as you take it from oven. Let cool. Cut in squares.
Brown together the bacon, beef and onion. Pour off drippings. Mix butter beans, kidney beans, pork and beans, brown and white sugars, ketchup, mustard, Worcestershire and molasses. Add to the bacon, beef and onion. Bake for 1 hour, covered, at 350°. Easily serves 10 people.
Mix Eagle Brand milk and lemon juice. Add Cool Whip, pineapple and pecans. Pour into 2 graham cracker crusts and refrigerate until ready to serve.
Saute chicken and chopped onion in 2 tablespoons peanut oil. Cook and drain noodles. Mix together chicken, noodles, soup, milk and olives in casserole dish. Top with cheese and bake in a 350° oven for 30 minutes.
Cook meat and celery in large pan until browned. Add remaining ingredients. Simmer about 15 to 20 minutes, covered. Serve over rice or buns.
Preheat oven to 400°. Heap apples into pie shell. Sprinkle with the brown sugar and cinnamon (reserve a little for top). Beat cream and eggs together. Pour over the apples. Spread Jack cheese on top. Sprinkle with sugar and cinnamon. Bake 50 to 60 minutes. Let sit 10 minutes, then serve.
Brown ground beef and onions in a skillet. Drain off grease. In a 9 x 13-inch baking dish that has been greased, layer meat and onion mixture, then layer the rice, carrots, potatoes and celery. Dilute mushroom soup with 1 1/2 cans of water. Mix well and pour over casserole. Bake at 350° for 1 hour and 10 minutes or until vegetables are cooked through.
Boil fryer and debone. Cut tortillas in 1-inch pieces. Put in boiling chicken broth. Cook until done. Add chicken. Salt and pepper to taste.
In mixer, mix together milk and Cool Whip. Fold in pie filling and drained pineapple. Chill for a few hours.
The night before serving, put potatoes, onion, tomatoes and cut up chicken in the crock-pot. Cook on low overnight. Next morning, take chicken out. Remove skin and bones, then tear chicken into small pieces and return to crock-pot. Stir in sauces and catsup. Cook on low until one hour before dinner. Add corn, stir well and leave on low until ready to serve.
Melt chocolate bits, water and sugar. Cool. Add egg yolks, one at a time, beating well. Beat egg whites until stiff. Fold into chocolate mixture and fold in cream. Cut Twinkies into thirds, lengthwise. Arrange on bottom of 8-inch torte pan. Add half of chocolate mixture. Add other half of Twinkies. Cover with remaining mixture. Sprinkle with nuts. Refrigerate.
While broccoli is thawing in 1 cup boiling water and rice is cooking, saute onion and celery in oleo. Add soup and milk. Simmer for 3 minutes. Add Cheez Whiz. Mix well. Add broccoli and rice. Add seasonings. Pour into Pam-sprayed casserole and bake for 40 minutes at 350°.
Mix sugar and syrup in glass container. Cook on High power for 4 minutes. Add peanuts and cook on High for 3 to 5 minutes. Stir in margarine and vanilla and cook for 1 minute longer. Add baking soda and stir well. Pour on greased cookie sheet; let cool and break into pieces.
Chop together tomatoes, apples, onions and peppers. Add salt and water. Soak for 1 hour. Pour in colander and drain. Combine vinegar, sugar and pickling spices with tomatoes, apples, onions and peppers. Cook for 45 minutes. Fill hot jars and seal!
Brown meat in hot oil until crumbly. Add chopped onion, celery and soups. Rinse out cans with the warm water and add to mixture. Stir in uncooked rice, soy sauce and pepper. Turn into a large lightly greased casserole. Cover and bake at 350° for 30 minutes; remove cover and continue baking for 30 minutes longer. Cover the mixture with the noodles and continue baking for 15 minutes. Serves 8.
Heat oven to 350°. Mix all ingredients in 1-quart casserole. Bake for 20 to 25 minutes. Stir before serving. Serve hot with toasted bread slices or tortilla chips. Makes 4 cups.
Place all ingredients in casserole and cover. Bake at 250° for 4 to 5 hours.
Beat butter and brown sugar until fluffy. Add flour and nuts; mix well. Reserve 1/2 cup crumb mixture. Press rest into 8-inch square pan. Bake at 350° for 10 minutes.
Cream margarine and cream cheese together. Add sugar. Add eggs 2 at a time. Add all flavors together. Add flour slowly. Mix all ingredients on medium speed for 3 to 4 minutes. Bake in a 16 x 4 loaf baking pan for 1 hour at 300°. Be sure to flour and grease pan.
Soak pearl tapioca in 2 cups water overnight. Drain and slice fruits. Cook juice and tapioca about 1 hour until it looks clear, stirring often. Add red hots to juice, stir until dissolved. Add dried currants to hot juice, then add all to cool fruit. Keep in covered jar in refrigerator.
Stir boiling water into gelatin in large bowl for 2 minutes, until completely dissolved. Mix cold water and ice to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in whipped topping with whisk until smooth. Refrigerate 10 minutes until mixture will mound. Spoon into crust. Refrigerate 4 hours, or until firm. Store leftover pie in refrigerator. Makes 8 servings.
Mix all ingredients well. Dough should be real smooth and elastic or stiff. Roll out on a floured surface.
Mix juices and water to make 2 cups. Bring to a boil. Add Cherry Jello (mix). Add cold water. Mix blueberries and pineapple and add to Jello mixture. Refrigerate over night.
Combine oil, eggs and sugar. Add oats, baking powder, salt and milk. Bake at 350° about 45 minutes.
Mix cake as directed.	Bake half of the batter at 350° for 15 minutes. In a saucepan, over low heat, melt caramels with butter and milk. Remove cake from	oven and pour caramel mixture over cake.	Sprinkle with chocolate chips	and nuts. Pour second half of batter over top and return to oven. Bake for 20 minutes or until done.
Preheat oven to 350°. Spread 1 tablespoon pizza sauce on top of hamburger bun. Top with pepperoni slices or any other topping you desire. Top with Mozzarella cheese. Bake in preheated oven until cheese is melted and oozing off, 10 to 12 minutes. Pull out of oven and enjoy.
Dissolve Jell-O in hot water. Mix all ingredients. Bake in angel food or Bundt pan.
Butter bread and cut into cubes. Make layers of bread and cheese in a 1 1/2-quart casserole. Mix all other ingredients well and pour over bread and cheese. Let stand in refrigerator for 1 to 24 hours. Better if it stands at least overnight. Place dish in pan of hot water in oven. Bake 50 minutes at 350°.
Melt chocolate in 2 cups of milk on low heat and set aside. Mix sugar and flour; add 1/2 cup of milk and mix thoroughly. Add to chocolate mixture. Cook over medium heat until it begins to thicken. Add beaten egg yolks and margarine. Cook until thick and creamy. (A double boiler can be used.) Add vanilla. Cool and pour into baked pie shell. Top with meringue and bake in 300° oven for 15 minutes or until meringue is golden brown.
Combine dry milk powder, poultry seasoning, dry mustard, parsley flakes, paprika, instant bouillon, salt and pepper in bowl. Rinse chicken and pat dry. Roll in seasoning mixture, coating well. Place in baking pan. Bake at 400° for 1 hour. Yield: 4 servings.
Press dough into 10-inch pie plate to form crust. Spread with mustard. Saute zucchini and onion in margarine in skillet until tender. Mix with remaining ingredients.
In small saucepan, combine brown sugar and 1/2 stick (4 tablespoons) butter. Melt, stirring to combine. Spread on bottom of cake pan (9-inch round x 3-inch deep). Arrange peaches over brown sugar in concentric circles. In a small bowl, beat remaining 1 1/2 sticks butter with sugar until creamy. Beat in egg yolks. Alternately beat in flour mixture with milk and vanilla until well blended. In small bowl, beat egg whites to stiffness. Fold egg whites into batter. Spread over peach slices. Bake for 55 to 60 minutes at 350° or until cake tester comes out dry. Cool on rack 10 minutes. Turn cake onto plate.
Heat 1/3 cup margarine with soup and sour cream. Add chopped onions and grated cheese. Stir in potatoes. Pour into 2 1/2-quart casserole dish or 9 x 13-inch greased pan.
Measure, wash and soak rice in cold water until needed. Chop onions into small pieces or slice lengthwise into thin sections. Use a 6-quart aluminum pot. Add oil and chopped onion. Saute and stir until onion just begins to brown. Add 1/2 cup water and simmer so brown color will spread throughout. Cook about 2 minutes until boiling. Add rice and stir. Add water (2 cups for each cup of rice). Stir and add salt. Cover and simmer on low, stirring occasionally. Makes enough rice for about 8 people.
Cut sirloin into thin strips about 4-inch long. In a large fry pan brown meat in oil. Add onion and garlic powder. Cook until onions are tender. Add soy sauce, mushrooms, beef bouillon cubes and 2 cups water. Cover and simmer until meat is tender 30 to 40 minutes. Combine cornstarch with remaining 1/2 cup water and add to meat mixture. Additional water can be added if sauce is too thick. Cook, stirring constantly, until thickened. Serve over hot fluffy rice or noodles. Tip: if desired 1/2 cup drained and sliced water chestnuts or 1/2 package (7 ounce) frozen snow pea pods can be added.
Cut onion in very thin slices vertically. "Wash" the onion in cold water for several minutes, firmly squeezing the onion to get out all strong taste. Rinse and drain well. Peel tomatoes; cut in thin slices vertically. Season with salad oil and cilantro. Good!
Mix dry ingredients, except chocolate chips. Combine all other ingredients; mix well, then add chocolate chips last. Pour into greased and floured tube pan. Bake at 350° for 55 minutes.
Beat the eggs. Add the sugar, butter, milk, salt and vanilla, beating until well mixed. Pour mixture into pie shells. Sprinkle nutmeg on top.
Brown pork sausage, drain off some of fat. Pour savoy dressing mix in skillet, add onion (white and green), bell pepper and celery and simmer until seasoning is soft. Add dressing mix and sausage to rice and mix. Season to taste with Tony's and Accent. Add Kitchen Bouquet for coloring.
Of Mexican and Indian origin, Sopaipillas are presented as the very first course in New Mexican restaurants that feature traditional Spanish or Mexican food. When the small pieces of dough are cooked in hot oil, they puff out and form bread with a crisp crust and hollow center. They are served hot, coated with honey or rolled in cinnamon sugar.
Use a 13 x 9-inch pan. Layer 1/2 of each ingredient at a time, creating 8 layers. End with the whipped topping. Garnish with Heath bits.
Cook chicken. Butter casserole. Stir altogether (except onion rings). Store in refrigerator overnight.
Combine meat, rice, egg, onions, salt, pepper and 1/4 cup condensed tomato soup. Mix thoroughly; shape in about 20 small balls and brown on cookie sheet in oven. Drain balls on paper towels.
Wash meat and cut into strips. Beat meat to tenderize. Combine cloves of garlic and pepper. Marinate the meat with these ingredients. Chill meat in refrigerator for a while.
Beat together eggs, margarine (oil) and vanilla. Add sugar and flour. Mix well. Add floured apples and nuts. Pour into a 9 x 13-inch greased pan and bake at 325° for 1 hour.
Mix crumbs, sugar and peanut butter. Roll into balls. Dip into melted chocolate.
Stir together sugar, oleo, cocoa and milk in saucepan. Bring to a boil and boil for 3 minutes, stirring constantly. Remove from stove and add vanilla, oatmeal and peanut butter. Blend thoroughly. Drop by teaspoon on wax paper or aluminum foil. Sets up quickly.
In a 2-quart microwave-safe bowl, combine sugar and syrup. Microwave on High for 4 minutes. Add peanuts and cook 4 to 5 minutes, until light brown. Add butter and vanilla. Blend. Microwave again for 30 seconds on High. Add soda and gently stir until well mixed. Pour onto buttered cookie sheet (do not scrape bowl). Cool 1/2 hour. Break into pieces to serve.
Heat oven to 350°. Combine all ingredients. Blend well. Form into 1-inch balls, pressing firmly. Place 2-inches apart on ungreased cookie sheet. Bake at 350° for 9 to 12 minutes. Cool 1 minute and remove from sheet. Makes 3 to 4 dozen cookies.
Crush graham crackers. Mix with melted margarine and brown sugar. Divide this mixture into 2 equal parts. Put half of the crumbs into the bottom of a 9 x 9 x 3-inch dish. Reserve the rest. Dissolve jello in boiling water. Add cream cheese. In another bowl, whip cold evaporated milk until thick with electric mixer. Gradually add white sugar and vanilla. Add the jello mixture and beat well. Pour the jello mixture onto crumbs. Add the remaining crumbs on top of the jello mixture. Refrigerate.
Pour eggs, sugar and shortening over bread cubes and pineapple. Bake 45 minutes at 350°.
Cook broccoli until tender (15 minutes); set aside. Cook chicken and season to taste. Take chicken off bone. In casserole, place layer of broccoli, then layer of chicken. Mix soups, mayonnaise and lemon juice; pour over chicken. Sprinkle grated cheese until covered, then sprinkle with cracker crumbs. Dot with butter. Bake at 350° for 20 to 25 minutes.
Bring oleo, brown sugar and syrup to boil. Add peanut butter and remove from heat. Add baking soda and vanilla. Stir vigorously and spoon over 2 bags of hull-less popcorn. A roasting pan works well enough. Mix well to coat. Bake in 225° oven for 1 hour. Stir every fifteen minutes. Break apart and store.
Heat oven to 350°. In medium saucepan, cook carrots in boiling, salted water for 10 minutes. Add Brussels sprouts and continue cooking for 10 minutes more or until crisp-tender. Drain, reserving 1/4 cup cooking liquid. Place vegetables and reserved liquid in 1 1/2-quart baking dish or casserole; toss lightly to combine.
Melt 1/2 cup butter in large 9 x 13-inch baking dish. Mix flour, sugar, baking powder, salt and milk; mix well. Pour this batter into baking dish over melted butter. Do not stir! Over the batter spoon 3 cups fruit. Again, do not mix! Sprinkle 1/2 cup sugar over fruit. Sprinkle spices over fruit. Bake in a 350° oven for 20 to 30 minutes.
Boil chicken in 8-quart Dutch oven; fill with water until chicken is covered. Add parsley, oregano, Italian seasoning, garlic, salt and pepper. Take chicken out to cool when fully cooked. To the broth, add soups and bring to a boil, stirring occasionally. Cut up biscuits and put in boiling broth. Debone chicken and add to dumplings and broth. Be sure to stir every few minutes for duration of cooking to prevent sticking and burning. Simmer for 20 minutes. Serves 6.
Cream butter with sugars. Add eggs and vanilla. Blend together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, candy and nuts.
Bring to a boil the milk and butter. In separate bowl, mix together the flour, sugar, salt, chocolate, egg yolks and enough milk to make moist. When milk mixture boils, add dry ingredients and stir. When thick, pour in vanilla and pour into baked pie shell. Top with meringue.
Melt butter in large bowl. Add all rest of ingredients. Mix well and bake in shallow dish at 350° for 45 minutes.
Boil pinto beans until tender, about 3 to 4 hours. Make sure when they are done, there is about 3 to 4 cups of juice in them. Dice up onion and add it to ground beef. Brown this in skillet. Drain off fat and add to pinto beans. Add honey, tomato sauce, chili powder, salt and pepper. Simmer for about an hour. Top with grated American cheese.
Combine soup, cottage cheese and milk in saucepan. Heat to melt soup. Add cubed Cheddar cheese. Cook macaroni and drain. Combine all ingredients in casserole. Bake at 375° for 30 to 45 minutes.
Sift the self-rising flour, yeast and sugar. Pour liquid ingredients into the dry ingredients. Stir and store until ready to bake; refrigerate at least 3 hours. Bake at 400° to 425° in greased muffin tins for 10 to 12 minutes.
Leave mushroom caps whole. Chop stems. Heat 6 tablespoons butter with oil. Add garlic and onion. Saute until onion is wilted. Remove from heat. Stir in bread crumbs, salt, parsley, lemon juice, tarragon and chopped mushroom stems.
Soak lima beans overnight in enough water to cover. Next morning, throw out water, put fresh water in pot (enough to cover) and cook until tender (not mushy). Saute bacon and onion. Save a little sugar and a few bacon pieces for top. Save about 1/2 cup cooking water to use when combining cooked beans, fried bacon and onion. Add soup. Add 1/2 cup brown sugar. Put in baking dish. Top with brown sugar and bacon pieces or strips. Bake at 350° until brown on top (about 1 hour).
Cut cabbage into pieces (enough to line bottom of baking dish). Line bottom of baking dish with cabbage, then layer remaining ingredients. Sprinkle cheese on top. Bake in 350° oven for about 30 minutes or until cabbage seems done.
Saute onion, garlic and optional vegetables in butter. Beat together eggs and milk. Add cheeses. Add vegetables and/or meat. Stir together and pour into pie shells. Bake at 350° for 40 to 50 minutes.
Boil water, dissolve sugar into water, cool, add remaining ingredients except for the gingerale. Refrigerate. At serving time, add fresh gingerale for fizz. Serves 60 to 75 people. Very refreshing.
Bring sugar and white syrup to a boil. (Do not boil.) Take from fire and stir in peanut butter. Pour over Special K or cornflakes. Spread in buttered dish. Cool at room temperature. Cut into bars.
In a frying pan, melt 3 tablespoons of butter. Add mushrooms and cook until limp. Stir in crushed crackers. Turn mixture into a well-greased 9-inch pie pan. Press mixture evenly over pan bottom and up sides.
In a blender container, combine orange sherbet, orange juice, ice cubes and pink grapefruit juice. Cover and blend until smooth. Pour into tall glasses halfway full and add remaining seltzer water. Stir. Serves 6. Kids love this drink!
In a medium sauce pot over a moderate heat, saute garlic and mushrooms in the olive oil for 2-3 minutes. Add in zucchini and onion. Season with salt and pepper. Saute for another 5 minutes. Add in chick peas, cumin, tomatoes, an rosemary. Bring this to a stew to bubble, reduce heat to low and simmer for 10 minutes.
Preheat oven to 350°. Blend all ingredients in a large bowl; beat at medium speed for 2 minutes. Bake in a greased and floured 10-inch tube pan for 45 to 55 minutes. Cool right side up for about 25 minutes. Remove from pan.
Wash, peel and cut oranges into thin slices. Chop pineapple into small chunks. Slice bananas. Combine fruit and stir in powdered sugar and shredded coconut. Sprinkle some coconut on top. Chill. Serve in small individual bowls or large bowl. Garnish with cherries or strawberries. Makes 8 servings.
Mix sugar and salad oil together. Add well beaten eggs and mix well. Combine dry ingredients and stir in. Mix until smooth. Add chopped pecans and grated carrots. Bake in 3 greased 9-inch layer pans at 325° about 30 minutes.
Combine cranberries, sugar, peel, salt and cinnamon. Add bread cubes. Sprinkle with half the melted butter or margarine and the 4 teaspoons of orange juice. Toss to mix.
Cook macaroni; rinse with cold water and drain well. Combine macaroni and next 3 ingredients; toss gently. Combine mayonnaise, mustard and pickle juice; mix well. Pour over macaroni mixture and toss gently. Cover and chill at least 1 hour. Serve on lettuce and garnish with tomato wedges.
In a large bowl, combine brownie mix, eggs, oil, water, pudding mix and sour cream. Mix well. Add chocolate chips, stirring just until chips are mixed in. Bake in buttered 9 x 11-inch baking pan at 350° for 25 to 30 minutes.
Mix all ingredients well and drop by teaspoon into hot oil. Fry until golden brown.
Sift together dry ingredients. Cream together shortening, sugar and brown sugar. Beat in vanilla and egg. Blend in bananas and then flour mixture. Stir in chocolate pieces. Spread in greased and floured 10 1/2 x 15 1/2-inch jelly roll pan. Bake at 350° for 30 to 35 minutes. Cool in pan 15 minutes. Cut into 30 bars. Store tightly covered.
Mix sugar, flour, eggs and milk together. Add vanilla, cinnamon and butter. Pour in creamed corn. Bake in oblong cake pan for 1 hour and 15 minutes at 350°.
Mix all ingredients in boiler. Bring to a boil and then turn down and let simmer over low fire for 1 1/2 to 2 hours.
Drain Veg-All and water chestnuts. Combine with onion, mayonnaise and cheese. Melt margarine and mix with enough cracker crumbs to make a topping. Bake at 350° until bubbly.