HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream eggs and sugar. Add melted butter. Sift flour and cocoa together and add to mixture. Add nuts and vanilla. Pour into 9 x 12-inch greased pan. Set in a pan of hot water and bake at 325° for 45 minutes to one hour or until crusty on top and soft inside. Serve warm with a scoop of ice cream and garnish with maraschino cherry. Serves 8 to 12.
Remove bone, skin and any fat from chicken breast. Cut chicken in bite size pieces. Wash and drain. Put all ingredients except flour and 1/4 cup water in pot. Cover and simmer for about 45 minutes or until tender. Put flour and 1/2 cup water in a shaker and shake until lumps are out. When chicken is cooked, add flour mix, stirring until it thickens. Ladle into patty shells. Serve hot.
Cook rice according to package directions omitting margarine. Allow to cool to just warm. Add all other ingredients. Refrigerate for 3-4 hours. Yield 6 servings.
Put gelatin in bowl. Pour two cups of boiling water over and dissolve. Add crushed pineapple, lemon juice and pie filling. Put in lightly greased dish and refrigerate until set. Blend softened cream cheese with sour cream. Stir in sugar and vanilla. Spread on top of salad after it has congealed. Makes 12 servings.
Into heated frying pan, add 2 tablespoons of bacon grease and place potato slices. Cover and cook until potatoes are done, stirring often, then remove and place potatoes in mixing bowl and add bacon bits, onion, eggs, vinegar and salt and pepper to taste. Add a small amount of bacon grease.
Mix cornstarch, sugar and water in saucepan. Cook until thick and clear. Cool slightly. Beat egg whites with mixer until frothy. Continue beating while pouring in cornstarch mixture. Beat 5 minutes. Bake at 450° for 5 to 6 minutes until golden brown.
Blend thawed, uncooked corn with milk at high speed until liquid. If blender is not available, force through a strainer; set aside. Mix vanilla, sugar, margarine, cinnamon and salt. Add eggs and mix with corn. Pour in an ungreased pan at 350° until firm, 25 to 45 minutes (time varies depending on size of pan). It will be soft set. Sprinkle with cinnamon while still hot if desired. Cool in pan. Serve cold.
Bake cake as directed on box. While still hot, split the layers. Mix confectioners sugar, cream cheese and Cool Whip. Spread between the layers and on top. Drizzle chocolate syrup on top and decorate with pecan halves and cherries.
Place all ingredients in crock-pot. Cook on low for 2 to 3 hours.
Wash cucumbers; put in a gallon jug (enough to fill it). Put salt, powdered alum and pickling spices in jug with cucumbers; then fill jug with white vinegar. Put lid on and let stand 3 months. After 3 months, wash quickly after taking out of jug. Slice and put light cups sugar over slices. Stir until sugar is dissolved. Put back in jar with liquid made from sugar dissolving.
Lay out tortillas. Spread with cream cheese. Add turkey, sliced cheese, onion and lettuce. Roll up and cut in pieces. Serves 6 or more.
In a bowl, beat cream, confectioners sugar, coffee liqueur, vanilla extract and 2/3 of grated chocolate. Set aside remaining chocolate for top of dessert. In another bowl, beat whipping cream until peaks form. With rubber spatula, fold cream into Mascarpone mixture. In a third bowl, mix coffee, liqueur, half teaspoon vanilla extract. Dip Savoiardi biscuits into this mixture and line a cake pan (glass) or trifle bowl. Spread some of the cream mixture over the biscuits and continue layering until cream mixture is finished. Top with cocoa and grated chocolate. If you desire, you can pipe out rosettes with whipped cream on top of dessert and dust peaks with cocoa powder. Refrigerate.
Combine green beans, onion, salt, tarragon, pepper and chicken broth in medium-size saucepan. Pour in water to just cover beans. Bring to boiling. Lower heat. Cover and simmer 3 minutes or until beans are crisp-tender. Add tomatoes and mushrooms. Simmer 7 minutes or until mushrooms are tender. Drain and serve.
Mix all ingredients together except the corned beef. Break up corned beef very small and add to mixture.
Pour boiling water over tea bags and mint leaves; cover and steep 5 minutes. Pour mixture through a wire-mesh strainer, discarding tea bags and mint leaves. Stir in sugar and next 3 ingredients. Serve over ice. Yield: 1 quart.
Peel and chop tomatoes (nicer if you also deseed tomatoes).	Finely	chop onion and garlic cloves.	Chop fresh basil. Mix all and add sugar; start with 1 teaspoon; salt 1/2 teaspoon and pepper 1/4 teaspoon. Add more to taste; how much you add depends on your tomatoes. Cook pasta and have hot. Sauce should be room temperature or only slightly warm. Do not cook! Serve over hot pasta and add good amount shredded Parmesan on top.
In saucepan, combine the first 9 ingredients. Bring to a boil. Remove from heat; cool. Pour 1 1/3 cups marinade into large resealable plastic bag. Add chicken. Seal bag and turn to coat. Refrigerate 4 to 8 hours, turning occasionally. Cover and refrigerate remaining marinade.
Mix brown sugar and milk together in a saucepan. Cook on low heat for 4 to 6 minutes, stirring constantly, until a drop of the mixture forms a soft ball in the cold water. Remove from heat when brown streaks form between large bubbles. Add Marshmallow Fluff, peanut butter and vanilla. Beat with a spoon for 3 to 4 minutes, until it begins to thicken on the bottom of the pan. Pour into greased 8-inch square pan. Cool, then cut into squares.
Mix pretzels, butter and sugar together. Spread in 9 x 13-inch pan. Bake at 400° for 8 to 10 minutes. Mix softened cream cheese and sugar. Fold in Cool Whip. Spread over crust. Dissolve jello in boiling water. Add thawed strawberries including juice. Let stand until slightly thickened and pour over filling. Refrigerate.
Take bread and smooth mustard and mayo over both slices of bread. Take ham, place over one slice of bread. Take other bread slice placing it on top of ham. Cut in half. Place on plate, add chips and a Dr. Pepper and enjoy!!!
Combine flour, sugar and cornmeal in a bowl and mix well. Add remaining ingredients and beat until well blended. Pour into chilled, unbaked deep-dish pie crust. Bake at 375° for 35 to 45 minutes.
Arrange cooked ham in the bottom of a 13 x 9-inch baking dish. Slice onion and pepper thinly and place over ham. Drain pineapple, reserving syrup. Arrange pineapple over pepper and onion and add raisins. Set aside. Combine pineapple juice with enough water to make 1 cup. Stir in vinegar and bring to a boil. Mix brown sugar, mustard, cornstarch and salt and add to the pineapple juice mixture. Add Worcestershire sauce and soy sauce and cook until thick. Pour over ham and bake at 350° for 30 minutes.
Mix ingredients. Store in covered container in refrigerator. Remove garlic after 1 day. May be kept as long as two weeks in the refrigerator.
Preheat oven to 350°. Melt butter. Add sugar. Stir in eggs, flour and baking powder. Add vanilla, salt, chips and nuts. Bake in greased 9 x 13-inch pan for 25 minutes.
Over low heat in a heavy saucepan, melt chocolate, half and half and corn syrup. When sauce comes to a boil, remove and stir constantly until smooth. Add vanilla and butter. Chocolate may also be melted in microwave for 2 1/2 to 3 minutes on High. Refrigerate unused portion.
Cook squash in small amount of salted water until barely tender. Combine squash with the onion, toast, butter, salt, pepper and paprika. Stir in raw egg. Place in a greased baking dish. Cover with cheese. Bake in a moderate oven until cheese is melted and squash is quite hot.
Mix egg with 1 teaspoon of lemon juice. Season flour with salt, pepper and garlic powder. Dip chicken in egg mixture and seasoned flour. Fry in butter and place in glass dish. At end of frying, lightly saute fresh mushrooms. To drippings in pan, add 1 cup of chicken bouillon mixed with 3 tablespoons of lemon juice. Pour over chicken. Bake, covered, for 30 minutes at 350°.
Mix all ingredients thoroughly, adding flour slowly. Grease 3 bread pans and pour in batter. Bake at 350° for 45 to 50 minutes.
Sift together flour and salt. Cut in shortening until particles are the size of peas. Sprinkle cold water over mixture, tossing lightly with fork until dough is moist enough to hold togehter. Form into a ball. Roll out to a 10-inch circle. Fit pastry loosely into an 8-inch pie pan. Fold edge to form standing rim, flute. Bake in oven at 450° for 10 to 12 minutes. Cool.
In electric mixer, mix cocoa and sugar. Add eggs and beat until well blended. Add canned milk and heavy cream. Pour into ice cream churn and add whole milk to fill line. Churn until motor starts to labor. Remove blade; pack with additional ice. Cover with towels and let stand for 1-2 hours.
Combine ingredients in blender or food processor, cover and process smooth. Spray a nonstick griddle with cooking spray until slick. Make 4 large (or 8 small) pancakes. Cook over moderate heat until tops are bubbled, turn and brown other side. Makes 4 servings, under 115 calories each.
Cream the sugar and oleo. Add meal, flour and nutmeg. Mix. Add well beaten egg yolks. Mix. Add milk and vanilla. Mix until smooth. Pour into an unbaked pie shell and bake approximately 45 minutes at 350° or until fairly jelled.
Mix all dry ingredients in bowl. Mix all liquids in separate bowl. Mix all together. Bake in greased pan at 350° for 30 to 35 minutes.
Fry bacon, drain and crumble. Place onions, sugar, vinegar, salt and mustard in skillet; simmer for 20 minutes, covered. Drain beans (all but baked beans). Add sauce to beans and bacon. Bake 1 hour at 350° in covered pan.
Melt butter. Stir in peanut butter and sugar. Mix thoroughly. Pat with hand into a buttered 9 x 12-inch pan. Let cool. Melt (not quite to liquid) the Hershey bar and spread over candy. Let cool at least 2 hours (no need to refrigerate) before cutting into squares.
Preheat oven to 425°. Stuff duckling with orange quarters, garlic, salt and peppers. Truss. Place duckling on rack in shallow roasting pan. Brush top well with butter. Pour Burgundy over and roast, uncovered, 30 minutes.
Mix together. Batter can't be thick or too thin, so you have to test a pancake first.
Saute onion and garlic in bacon drippings for 5 minutes. Stir in tomatoes with liquid, tomato paste and basil. Cook 2 to 3 minutes. Stir in flour and whisk to blend. Add stock, sugar, salt and pepper. Simmer 15 minutes. Just before serving, add bacon and lettuce. Serve warm. Serves 6 to 8.
Dissolve gelatin in hot water. Put in refrigerator. When gelatin begins to congeal, take out and beat for 3 minutes. Fold in apricots and whipped topping. Chill until firm.
Butter bottom of large baking dish. Sprinkle 1 cup chopped celery, then add chicken, skin side up. (Chickens should be split down back and then across, making four quarters of each chicken; salt and pepper as desired.) Add more butter as desired and garlic salt, if liked. Pour 1 pint hot water over.
Mix all ingredients and refrigerate overnight. Next day, put in casserole dish. Moisten 1/2 package Pepperidge Farm dressing. Mix and sprinkle over top. Bake at 350° for 30 minutes.
Put sugar and spices in water; bring to a boil. Pour all ingredients together and mix. Heat. Serve hot.
Cook ground beef and onions; add seasonings and tomato soup and sauce. Cook until onions are soft and golden.
Combine brown sugar, shortening and egg. In another bowl, combine milk with vanilla. Add milk mixture and sugar mixture alternately to flour, beating well after each addition. Fold in rhubarb and nuts. Turn batter into 2 greased and floured loaf pans. Sprinkle with sugar combined with melted butter. Bake at 325° to 350° for 45 minutes or until done.
Saute carrots, onion and green pepper in butter in skillet over medium heat until tender. Stir in corn. Cook until heated through. Yields 4 servings.
Melt butter in small saucepan or in the microwave. In a medium bowl, combine the flour, black pepper, eggs and milk. Whisk until smooth. Stir in the melted butter and vegetables. Cover and let the batter rest for at least 45 minutes.
Preheat oven to 350°. Mix all ingredients together and pour into unbaked pie shell. Bake 35 to 45 minutes until it sets.
Beat eggs. Cream together with sugar, oil and vanilla. In a separate bowl, mix dry ingredients, then add to egg mixture. Add apples and nuts. Bake in a prepared 13x9-inch pan at 350 degrees for 1 hour. Serve with whipped topping.
Layer the first 5 ingredients in a square or rectangular glass dish in order given. A layer of grated carrots may also be added. Combine 1 cup mayonnaise or salad dressing with Lea & Perrins or a dash of Tabasco and 2 tablespoons sugar. Spread over salad. Sprinkle 8 ounces grated cheese next. Sprinkle Bac*Os over salad next. Cover with foil and refrigerate overnight. Serves 12 to 20 people.
Combine dry ingredients; add remaining ingredients and drop by spoonful on greased cookie sheet. Bake at 350° for 10 minutes.
Brown meat and drain well. Mix in 1 1/2 jars of spaghetti sauce and simmer about 2 minutes. Save the other 1/2 jar for breadsticks. Cook noodles as directed on package. Drain and cover with cold water until ready to use. Mix Cheddar and Mozzarella cheese together in large bowl. Grease or use cooking spray on 9 x 13-inch pan. Layer as follows: thin layer of sauce to cover bottom of pan, drained lasagna noodles, mixture of two cheeses, noodles, sauce and cheeses, noodles, sauce and cheeses. Continue until all the mixture is used. Bake at 350° for 30 minutes or until bubbly. Let stand 10 minutes or so; cut into squares and serve. Makes 8 to 10 servings.
Preheat oven to 375°. Combine potatoes, carrots and onion in a buttered 2-quart baking dish. Blend soup, milk, salt and pepper. Pour over vegetables. Cover and bake in oven for 55 minutes. Uncover; sprinkle with cheese and continue baking for 15 minutes. Serves 8.
Wrap bacon around chicken. Grease bottom of baking dish. Arrange dried beef in bottom of dish. Place chicken over beef. Mix soup and sour cream; heat and pour over chicken. Bake at 275° for 2 hours or until done.
Brown beef; add onion and garlic. Add other ingredients. Turn into 2-quart casserole. Bake at 350° for 30 minutes. Serves 4. Prep time: 40 minutes.
Spread cream cheese on a plate. Layer remaining ingredients. Top with grated Parmesan cheese. Serve with crackers.
Peel and grate or slice apples. Combine sugar, flour and cinnamon; pour over apples in bowl and stir. Pour this mixture into an unbaked pie crust. Top with a second crust or a lattice crust. Sprinkle cinnamon and sugar over the top. Bake at 425° for 10 minutes, then reduce heat to 350° for 30 minutes or until brown.
Combine all ingredients. Pour into greased skillets. Bake at 425 degrees for 30 to 40 minutes. Makes 2 (10 inch) skillets or large rectangular baking dish.
Pat hamburger into bottom of casserole dish. Sprinkle salt, pepper and onion on top of hamburger. Spread fries over hamburger. Pour soups on top. Bake, covered, at 400° for 35 minutes.
Preheat oven to 400°. Beat egg. Stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter will be lumpy. Pour into muffin tins with baking cups inserted. Fill cups 2/3 full. Bake 20 to 30 minutes. Makes 12 muffins.
Brown pork chops in a skillet with the margarine. When brown, remove from skillet. Brown onions, green peppers, minced garlic and onion tops with parsley flakes. Then mix together celery soup and beef broth with the 1 cup uncooked rice. Place this in a 2-quart or 9 x 13-inch pan. Put the browned pork chops on top. Cover and bake for 1 hour at 350° to 400°, depending on oven.
Dissolve yeast in 1/2 cup water and add 2 teaspoons sugar. Mix with rest of ingredients and knead. Let rise and knead it again. Grease pans and make buns with room on all sides. After buns are in pan, flatten with palm of hand. Leave overnight, covered with paper toweling.
Mix apples, 1 cup of bread crumbs, brown sugar and cinnamon. Place in buttered baking dish. Pour melted butter and water over top. Mix remaining crumbs with a little extra melted butter and sprinkle over top. Bake at 350° for 30 to 45 minutes. Serve warm, either with ice cream or Cool Whip.
Mix shrimp, celery, onion, and potato.	Mix other ingredients for sauce; pour desired amount of sauce over shrimp mixture and mix well. Let set in refrigerator for 1 or 2 hours. Serve on lettuce leaves. Serves 2-4.
In a small saucepan, melt butter. Add brown sugar; mix until smooth. Pour into a 9-inch pie plate, making sure that bottom of pie plate is covered with mixture. Sprinkle nuts on top of mixture. Place one pie crust on top of this mixture of butter, brown sugar and nuts. Place sliced apples on top of pie crust and set aside.
Put water and butter in a pot and boil. Add salt. Add flour and stir until it forms a ball or rolls around the side of pot. Remove from heat and cool. Add eggs, 1 at a time (beat with mixer); beat well. Drop on greased cookie sheet 2 inches apart. Bake 15 minutes at 450°, then reduce heat to 350° and bake for 30 more minutes or until you think it's done. Fill with pudding.
Chop onion, pepper and garlic; slice hot dogs thin. Mix with oil and cook on low until vegetables are done. Add beans, hot sauce and barbecue sauce.
Mix first five ingredients together, then add remaining ingredients. Mix together. Bake in ungreased tube pan 1 hour and 10 minutes at 350°.
Combine sugar, milk and oleo. Boil 15 minutes. Remove from heat and add chocolate and butterscotch bits and the Marshmallow Creme. Stir until smooth. Add nuts and vanilla. Pour into a buttered square cake pan. Refrigerate until cool. Cut into squares. Makes 2 1/2 pounds.
Brown hamburger with onion. Add salt and pepper. Then add water, parsley and soup mix. Simmer for 10 minutes or so.
Cook and drain spinach. Add sour cream and soup mix. Bake in casserole (uncovered) at 325° for 30 minutes.
Mix jello in boiling water. Add sour cream and juice. Mix thoroughly, then fold in pineapple and marshmallows. Place in 9 x 13-inch pan and refrigerate overnight.
Put in a jug the mint. Cover with boiling water. Add sugar, oil and vinegar. Add salt to taste. Serve with roast lamb.
Mix pudding with milk. Spread on top of cheese, then top with Cool Whip. Chill.
Heat oven to 425°. Spray cookie sheet with cooking spray. In a large bowl, combine flour, oats, 1/2 c. sugar (do not add the 3 Tbsp. at this time), baking powder, and salt; mix well. Cut in margarine until mixture resembles coarse crumbs. In a small bowl, combine milk, egg, and vanilla; add to dry ingredients; stir until completely moistened. In a small bowl, mix remaining 3 Tbsp. sugar, cinnamon, and pecans; sprinkle evenly over dough in bowl; gently stir batter to swirl cinnamon mixture. (Do not blend completely.) Drop dough by tablespoon 2 inches apart on cookie sheet. Bake 10 to 12 minutes (do not over bake or they will be dry). Drizzle glaze over top.
Brown meat, onion and garlic. Stir in tomatoes and spices. Simmer, uncovered, 10 minutes. Combine cottage cheese, egg and Parmesan cheese; set aside. Slice zucchini. Put in casserole dish (13 x 9 x 2-inch), half of zucchini, half of cottage cheese mixture, half meat mixture. Then repeat and bake at 350° for 1 hour.
Cook potatoes until cooked through. Chill. Fry bacon until crisp. Reserve fat. Rub casserole dish with garlic. Discard. Grate potatoes. Put half into dish. Season with salt and pepper. Put on 1/2 chopped bacon and 2 tablespoons fat. Repeat with remaining potatoes and bacon. Combine milk and cream. Pour over potatoes. Sprinkle with celery seed and cheese. Cover with aluminum foil. Bake at 350° for 25 minutes. Remove foil and bake an additional 25 minutes. Allow to cool for 5 minutes before serving.
Note: Increase the last 3 ingredients, if you end up with a lot of broccoli.
In a saucepan, combine all ingredients. (Do not drain clams.) Gently heat until very hot, but not boiling (makes clams tough). Makes enough sauce for 8 ounces prepared vermicelli. Pass extra cheese when serving. Serve with a simple tossed salad and French bread slices, toasted and buttered.
Mix all ingredients together. Use 3 heaping tablespoonfuls in 6 ounces hot water.
Mix water, sugar and cornstarch. Boil until thickens. Add jello, then remove from heat and allow to cool.	Wash, stem and cut strawberries. Put into baked 9-inch pie shell and pour syrup over strawberries.	Let chill, then top with Cool Whip.
Melt butter and blend with Zwieback crumbs. Press into 10-inch spring pan. Combine cream cheese, sugar and vanilla; add egg one at a time, mixing well with electric mixer. Add sour cream. Pour into crumb lined pan. Bake at 350° for 45 minutes or until firm in center. Turn oven off; open door. Leave cheese cake in oven until cool. Servings: 16.
Scoop 1/2 of carton ice cream into punch bowl. Slowly fill with cherry 7-up and stir just before serving.
Tear the angel food cake into bite size pieces. Place in a 13 x 9 x 2-inch pan. In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time. (This is better if 2 cans of pie filling are used.)
In a large skillet, saute ground chuck and onions until brown. Add soup, water and soy sauce. Bring to boil; stir in rice. Cover to bring back to boil; remove from heat. Let stand 5 to 7 minutes. Pour into 2-quart bowl. Garnish with a few green onions on top. Serves 8. Prep time: 20 minutes.
Melt peanut butter and chips in double boiler until smooth. Add Rice Krispies. Mix well; press into aluminum foil lined 13 x 9 x 2-inch baking pan. Chill about 1 hour. Cut into 1 1/2-inch squares.
Heat oven to 375°. In large bowl, combine sugar, brown sugar, margarine, peanut butter, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour. Press dough evenly over bottom of 12 or 14-inch pizza pan, forming rim along edge. Bake at 375° for 10 minutes. Sprinkle with marshmallows and chocolate chips; continue to bake for 5 to 8 minutes or until marshmallows are puffy and lightly browned. Cool; cut into wedges. Store in tightly covered container. Makes 20 servings.
Brown hamburger and drain. Add Ragu and mashed tomatoes. Simmer for about 3 hours. Pour over noodles.
In saucepan, place chocolate bits, margarine and Karo syrup. Stir over low heat until melted. Remove from heat; stir in vanilla and sugar. Stir in Rice Krispies gently until mixed and covered. Place in a 13 x 9 x 2-inch Teflon pan or on cookie sheet for thinner pieces. Cut and store in refrigerator. Tastes like Nestle Crunch bar.
Saute onions in oil. Add rest of ingredients and cook; simmer for about 1 hour.
Saute chicken in oil until lightly browned. Add mushrooms, onion and rice. Saute, stirring until rice is lightly browned. Add broth and salt. Bring to a full boil. Cover. Remove from heat and let stand 5 minutes. Makes 4 servings, each less than 350 calories.
Pare peaches. Insert 2 cloves in each whole peach. Make a syrup of the sugar and water. Add egg white, beaten to a froth. Skim. Add fruit, 1 layer at a time, and boil 5 minutes or until thickened. Remove from heat. Add brandy and pour over fruit in jars. Seal at once in sterilized jars. Makes 5 pints.
Beat oleo, sugar and vanilla until light and fluffy. Add flour and nuts. Blend well. Chill. Shape dough around kisses using 1 tablespoon of dough for each. Roll into ball. Bake at 375° on ungreased cookie sheet for 12 to 15 minutes; cool slightly. While warm, roll in powdered sugar.
In a saucepan, melt butter over medium heat. Add cocoa and bring to a quick boil. Remove from heat. Add milk and bring to a boil again. Remove from heat. Add powdered sugar, about a third at a time and stir vigorously after each addition, until mixed thoroughly (it will be thick). Spread immediately on cake.
Mix together. Simmer for approximately 2 hours. Add 3/4 cup flour to thicken.
Layer all ingredients listed in that order in a large bowl. Spread the sour cream over top of everything. Don't mix!! Refrigerate overnight. Mix before serving.
Drain the juice from Bing cherries and crushed pineapple. Bring juice to a boil and pour 1 cup of the hot juice over cherry jello, stirring until dissolved. Let cool and add Coca-Cola (this is the second cup of liquid). When jello begins to set, add the pineapple, diced cherries and pecan meats. This recipe can be doubled easily.