HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour and sugar in large mixer bowl. Combine cocoa, water, margarine and shortening in small pan; bring to a boil. Pour over dry ingredients; stir well. Add remaining ingredients. Grease a 16 x 11-inch pan. Pour batter into pan. Spoon cherry pie filling over batter. Bake at 350° for 30 minutes. Melt marshmallows, or use jar of Marshmallow Fluff. Spread marshmallows over hot cake.
Mash salmon, blend in salt, Tabasco sauce and onion. Add sour cream. Cover and chill. Garnish with caviar and surround with pumpernickel slices. Yields approximately 2 cups.
Mix butter and sugar in mixing bowl. Add eggs and beat well. Mix flour, cornmeal, baking powder, salt and vanilla together. Add ingredients to mixture. Put raisins in dough last. Use No. 40 scoop and put dough on a greased 18 x 26-inch pan. Bake at 350° for about 12 minutes in conventional oven or 325° for about 12 minutes in convection oven, until lightly browned. Makes about 100 cookies.
Put steaks in deep dish. Sprinkle the Worcestershire sauce, garlic and steak seasoning on both sides. Cover with foil and let sit overnight. Roll in flour and cook in cooking oil. Cover with onion rings while cooking. Cover with lid while cooking over low fire.
Preheat oven to 350°. Grease bottom only of loaf pan, 9 x 5 x 3-inches. Mix all ingredients in bowl. Stir with fork until batter is uniform color, about 1 1/2 minutes. Pour into pan. Bake until toothpick inserted comes out clean, 40 to 50 minutes. Cool 10 minutes.
Cream sugars and shortening together. Add eggs and vanilla. Sift dry ingredients and mix together. Add chocolate chips. Bake at 325° for 11 minutes.
Cut grapefruits in half. Put sections with membrane removed into a drainer set over a measuring cup. Add water to make 1 1/2 cups of liquid. Add all ingredients (except pie shell) together and cook until thickened. Cool. Add grapefruit sections. Pour into baked pie shell. Chill. Serve with whipped topping.
Stir boiling water into gelatin. Dissolve completely. Cool to room temperature. Pour milk into small mixing bowl. Add pudding mix. Beat with wire whisk until well blended. Pour into 13 x 9-inch pan. Chill until firm, about 3 hours.
Pare and remove all green and pink portions from watermelon rind. Cut it in the desired shape or size, and soak for 2-3 hours in lime water. Drain the watermelon rind. Cover it with fresh cold water. Cook for 1 hour or until tender. Drain the watermelon. Cover with a weak vinegar (1 c. of vinegar in 2 cups water) and allow to stand overnight. Discard the liquid next morning and make sirup of the 3 cups of vinegar, 1/2 c. water, sugar, spice. Heat the sirup to 180°. Cover and infuse for 1 hour. Add the drained watermelon and cook gently for 2 hour or until the sirup is fairly thick. Seal. Process in a water-bath canner for 15 minutes.
Cook beans and rinse and drain. Put in mixer and add picante sauce (your choice of hot, medium or mild) to make the consistency of dip. Put in a 9 x 13-inch pan and top with grated cheese. Put in 350° oven and heat to melt cheese. Top with shredded lettuce, diced tomatoes, dollops of sour cream and green onions. Serve with nacho chips. This is also nice with dollops of guacamole (avocado).
Cut pickles into slices; put in quart jars. Put onions on top of pickles. Put dill in jar. Make syrup with remaining ingredients (makes enough for 4 quarts pickles). Boil syrup. Cold pack pickle jars in hot water for 10 minutes.
Mix sugar, butter, milk and egg in enough flour to make a dough stiff enough to roll. Pat out dough like biscuits and put on slightly greased cookie sheet. Bake at 300° until brown, about 12 to 20 minutes.
Beat butter at room temperature. Beat eggs and mix. Add sugar, flour and flavoring, beat. Pour in a tube pan, well-greased. Bake 1 hour and 15 minutes at 350°.
Pour milk into deep pot, warm milk, then add salt and butter. Bring to a boil. Lower flame and add rice. Cook until rice is soft and milk becomes thick. In a separate pot, mix the eggs, sugar and vanilla, mixing well. When the rice is soft and the milk is thick, turn off flame and mix with rice and milk, a little at a time until mixture becomes thoroughly mixed. Allow to cool and enjoy. Those who enjoy raisins may add raisins to this mixture when combining the mixtures.
In shallow dish (microwave-safe), melt butter on High for 60 seconds. In bowl, combine egg, water and lemon juice. In another pan, combine flour, onion salt, pepper and 1/2 teaspoon paprika (optional).
In small bowl, combine dates, baking soda and boiling water; let cool. Mix all ingredients and bake for 1 hour at 350° in greased pan.
Mix all ingredients with meat. Handle as little as possible. Bake at 350° for 1 hour. You can make meat balls with this also.
Combine grape juice and soft drink mix. Chill. Just before serving, add lemon-lime. Serve over ice cubes.
Combine sugar, milk or cream and well drained pineapple. Bring to a boil over medium heat and cook until mixture reaches the soft ball stage. Remove from heat and add pecans and coloring. Let cool slightly and then beat until creamy. Pour into a greased loaf pan. Cool and cut into squares. Yields 18 squares.
Split chiles and cover the bottom of a baking dish. Spread chiles with the grated cheeses. Stir eggs into milk. Season to taste with salt, pepper and hot pepper sauce; pour over cheese. At	this point, mixture may be	refrigerated overnight. When ready to bake, top with green onions. Bake at 350° for 35 to 40 minutes or until casserole bubbles and puffs up.
Cook chicken until done. Chop into small chunks. Put celery, onions and peppers into a large pot with chicken broth. Cook vermicelli as directed on package. Drain. Add all ingredients. Stir until cheese melts. Bake at 350° for 40 to 50 minutes. Serves 12 to 16.
Mix dry gelatin and undrained pineapple in saucepan. Heat until gelatin melts. Cool slightly. Add buttermilk and fold in whipped topping. Pour into prepared mold and refrigerate.
Mix dry ingredients and add milk, forming a batter. Melt 3 tablespoons of butter in a baking dish or casserole dish. Pour batter on top of butter. Heat berries or fruit, adding 1/2 cup of sugar if they are not sweetened. Pour the berries or fruit over the batter and bake for 35 minutes in a 350° oven.
Put all ingredients in one bowl. Blend all together. Pour in cake pan and bake in oven at 350° for 45 minutes.
Thoroughly combine all ingredients in mixing bowl. Pour into greased crock-pot and cook on low for 4 to 5 hours.
Cream butter, add sugar and beat well. Add beaten eggs then sifted dry ingredients. Chill dough. Roll thin on lightly floured board. Cut and sprinkle with sugar. Bake on cookie sheet 8 to 10 minutes in a 375° oven.
Put rice in a casserole dish. Combine soup, water and onion and pour over rice. Salt and pepper to taste. Place pork chops that have been salted and peppered on top of rice mixture in a single layer. Cover dish and bake at 350° for 1 1/2 hours.
Preheat oven to 400°. Spray a 13 x 9 pan with nonstick spray. Mix first 3 ingredients together and press into pan. Bake 8 minutes, then cool. Mix next 3 ingredients. Spread on crust. Chill for 15 to 20 minutes. Dissolve gelatin. Stir in frozen strawberries. Thicken in refrigerator about 40 minutes so mixture is not runny, but spreadable. Spoon onto creamy layer. Chill overnight.
Sift together flour and sugar; set aside. In a saucepan, put shortening (oil), margarine, cocoa and Cola. Bring to a boil and heat until margarine melts. Add marshmallows after you remove from heat; stir and pour over flour mixture. Stir in butter, milk, soda and eggs. Pour into a greased tube pan and bake at 350° for 45 minutes or until cake tests done. Remove from oven and cool in pan. (Cake may crumble slightly.) This can be baked in a 9 x 13 x 2-inch pan, but it will take slightly longer to bake.
Cream together sugar and Crisco. Add eggs, one at a time. Beat 2 minutes between each egg. Add other ingredients. Beat. Bake in an angel food pan for 1 hour at 350°. Top with glaze.
Chop 4 stalks celery and 1 onion. Braise in 1/4 pound butter. Add flour and cook until well blended. Add 1 gallon chicken stock and bring to boil. Add 1 pound peanut butter and stir until well blended. Add 1 quart cream and serve.
Blend the first 6 ingredients together. Add your fruit. Pour into greased and floured cake pan. Bake at 350° until toothpick comes out clean when inserted in center.
Brown ground beef and onions; drain. Add all other ingredients, except cheese. Cook for a few minutes until thoroughly heated. Pour into greased 9 x 13-inch pan. Top with cheddar cheese. Bake at 350 degrees until bubbly and cheese is melted.
Saute onions in 1 tablespoon oleo. Brown ground beef. Pour off fat. Add the remainder of ingredients, cover and cook until tender (about 30 minutes).
Cook sugar, water and cornstarch until thick and transparent. Add red food coloring to desired color. Let mixture cool. Put fresh berries into cooled pie shell and pour starch mixture over. Chill. Serve with topping or whipped cream.
Halve jalapenos; take out seeds. Stuff with cream cheese. Dip in thick batter and deep fry. Drain on napkin.
To the citrus juice, add appropriate food coloring. Add condensed milk and stir. Add Cool Whip and blend. Evenly divide mixture into two pie shells. Chill. Ready in 5 minutes. Holds up well in refrigerator.
Cream butter, Crisco and sugar. Add eggs and beat well. In another bowl mix flour, baking powder and salt, sifting one time. Add 3 remaining ingredients and flour mixture to butter, Crisco and sugar mixture alternately. Start with flour and end with flour. Bake at 325° for 1 hour and 25 minutes.
Brown meat slowly. Spoon off excess fat. Add next 5 ingredients and 1 cup water. Simmer, covered, 15 minutes. Stir often. Cook noodles in boiling salted water until tender. Drain and rinse. Beat eggs. Add remaining ingredients, except Mozzarella. Layer half the noodles in a 13 x 9 x 2-inch baking dish. Spread with half the Ricotta filling. Add half the Mozzarella cheese and half the meat sauce. Repeat. Bake at 375° about 30 minutes. (Or assemble early and refrigerate; bake 45 minutes.) Let stand 10 minutes before serving. Serves 8 to 10.
Brown hamburger first. Drain grease from browned hamburger. In a large bowl, crush nacho chips. Grate cheese, cut up lettuce and chop onions and tomatoes.
Brown beef; drain. Add onions and peppers. Cook until tender. Add remaining ingredients. Cover and simmer for 45 minutes. Serve with Mexican cornbread and fried beans.
Combine all ingredients, adding cornbread mix last. Bake in a greased dish at 400° for 30 to 35 minutes or until done.
Put marshmallows and milk in double boiler until melted. Make Dream Whip according to recipe. Mix crackers and butter and line a greased pan. When marshmallows are cool, fold in Dream Whip and pour over cracker crust. Then top with cherry filling. Refrigerate until time to serve.
Combine syrup, milk and egg. Add pancake mix, oatmeal, shortening and pecans. Beat lightly until well blended. Cook on hot greased griddle or skillet.
Thaw and drain spinach. Combine flour, eggs, cream cheese, American cheese, onions, and salt. Add spinach and mix well. Pour into a greased 9 x 9 casserole. Sprinkle topping over mixture. Bake at 350 degrees for 30 minutes or until bubbly and light brown on top.
Blend condensed milk and lemonade together with mixer. Then mix in Cool Whip and put in crust. Put in the refrigerator and chill. Ready to eat.
Preheat oven to 325°. Place ham on a rack in a shallow pan. Bake for 2 hours. Spoon fat from pan. Spoon cherries over ham. Use wooden picks to secure cherries. Bake an additional 30 minutes.
Combine all ingredients, reserving 1/2 cup grated cheese for topping. Pour into well-greased 8-inch square pan. Bake at 325° for 45 to 50 minutes or until set. Sprinkle with reserved cheese and bake another 5 to 10 minutes until cheese melts. Allow to set 10 minutes. Cut into squares. Makes 6 servings.
Boil snow peas and broccoli 1 minute each; drain. Combine peas, broccoli, tomatoes, olives and mushrooms in large bowl. Cook pasta according to directions, drain and cool. Mix pasta and vegetables together with cheese and dressing.
In skillet, in 1 tablespoon hot oil, stir-fry half of the chicken until browned. Remove and repeat with remaining chicken. In remaining 1 tablespoon hot oil, stir-fry vegetables with garlic powder until tender and crisp. Add soup, soy and vinegar. Heat to boiling. Return chicken to skillet. Heat through, stirring occasionally. Serve over rice.
Preheat oven to 425°. In a 10-inch cast-iron or heavy ovenproof skillet over medium heat, fry bacon until crisp. Drain on paper towels and crumble; set aside. Remove all but 1 tablespoon of bacon drippings from skillet. Place skillet in oven to keep skillet hot.
Mix and sift flour, baking powder, salt, sugar and 2 tablespoons cocoa. Combine butter, milk and vanilla. Add to sifted dry ingredients and blend lightly; add optional 1/2 cup nuts and mix. Spread batter in a 9-inch square pan. Combine brown sugar and 1/4 cup cocoa and sprinkle over batter. Carefully pour hot water over topping. Bake in preheated oven at 350° for 45 minutes. Serve warm. Good with ice cream. Serves 9.
Brown meat. Add taco seasoning, tomatoes and juice. Mix Cheddar cheese soup and milk together and add. Cook for 15 minutes. Cook rice according to directions. Line a dish with cooked rice. Add meat mixture. Top with 1 pound of cheese. Serve with Fritos, chopped lettuce, tomatoes and sour cream.
Arrange 4 bread slices in the bottom of a large greased baking dish. Cover with a slice of cheese. Beat the eggs until they are frothy. Add the milk, salt, pepper and dry mustard, mixing them well. Pour over the sandwiches. Heat the oven to 350°. Place the baking dish in the refrigerator and let it stand until the milk mixture is absorbed by the bread. Bake for 30 minutes. The sandwiches will be puffed and lightly brown when done. Serves 4.
Put flour, baking soda and baking powder in a bowl. Place eggs, shortening, sugar, milk and vanilla in a bowl. Add nuts, dates and cherries. Mix well. Roll in balls. Crush cornflakes. Roll in cornflakes. Bake at 350° for 10 minutes.
Bring to boil for 2 minutes. Let cool to lukewarm. Add vanilla. Beat until ready to drop.
Preheat oven to 375°. Grease and flour a 13 x 9 x 2-inch baking pan. Cream together sugar and butter; add eggs and beat well. Stir in buttermilk. Sift dry ingredients together and add; add boiling water. Beat well. Pour into prepared pan. Bake for 35 to 40 minutes.
Heat oven to 350°. Melt caramels and milk over low heat. Mix Bisquick, oats and brown sugar. Stir in melted margarine until crumbly. Press half of the mixture in ungreased rectangular pan. Bake 10 minutes. Sprinkle with chocolate chips and nuts. Sprinkle remaining crumbly mixture over chips, nuts and caramel mixture. Press lightly. Bake 15 to 20 minutes longer or until light golden brown. Cut in squares.
Cream together the cream cheese, eggs and sugar. Cut 24 cookies from first package and lay on a greased 9 x 13-inch pan. Pour cream cheese mixture over cookies. Cut 24 cookies from second package of cookie mix. Place on top of mixture. Bake at 375° for 45 minutes. Cool and top with powdered sugar.
Melt butter Crisco. Remove from heat. Add peanut butter and vanilla. Mix well until peanut butter is melted. Add confectioners sugar and mix well. Pour into 8 x 8-inch ungreased baking pan. Refrigerate until cool. Melt chocolate chips. Let cool, then spread on top of fudge.
Heat milk, butter and salt until butter melts. Remove from heat. Stir in eggs, mixing well. Add sugar and yeast. Stir in flour. Knead dough until shiny. Place in a warm place to rise until doubled. Divide into 2 equal parts. Roll out like a pizza. Spread half of the orange rind and sugar over "pizza". Cut into 24 slices. Roll up each "slice" beginning at the wide end. Place on a baking sheet. Allow to rise until double. Bake at 375° until lightly browned. Very good hot with butter. Freezes well.
Drain fruit cocktail and oranges. Mix with pineapple. Add pudding mix, then fold in Cool Whip. Let set 3 hours.
Combine first 7 ingredients; pour into pastry shell. Bake at 350° for 45 minutes, shielding with aluminum foil after 25 minutes.
Place fettucini sauce in a heavy stockpot; add milk, onions, red peppers, carrots, broccoli and black pepper; stir well to combine. Heat to 160° or until the vegetables are tender; stir frequently. Stir in the tortellini. Hold at 160° for service. Garnish with Parmesan cheese. Yield: 20 to 22 (8 ounce) servings.
Cook hen in water and salt. Cool; cut meat off bones and dice. Cook spaghetti in broth. Cook celery, onion and pepper in broth; add to drained spaghetti with tomato juice and diced chicken. Simmer for a few minutes. Pour into a 9 x 13-inch baking dish; sprinkle with cheese. Bake for about 15 minutes at 350°. Serves 12.
Heat milk to boiling in a large pot. Add dumplings made of Bisquick mix and milk. Cook, uncovered, for 10 minutes and covered, 10 minutes. Serve with butter and salt to taste.
Whisk all ingredients together. Barbecue spareribs, brushing sauce on during last 20 minutes of cooking time. Use sauce liberally!
Combine all ingredients. Shape into round loaf. Put rack in crock-pot. Place meat loaf on rack. Cover and cook on high for 4 to 6 hours.
Preheat oven to 375°. Arrange wonton wrappers on cookie sheet. Brush both sides with butter. Cut each wrapper diagonally into 4 triangles. Bake 3 minutes. Turn wrappers over and bake 3 to 4 minutes more until golden. Cool on wire rack. (Can be made ahead. Store in airtight container up to 2 days.)
Add softened cream cheese to dry jello slowly. Add hot water. Put apricots (with juice) into blender; puree, adding lemon juice. Fold in pineapple (with juice). Chill overnight. Serve on lettuce.
Cut the chicken livers into bite-size pieces. Sprinkle with salt and pepper and allow to stand a few minutes. Melt the chicken fat in a large skillet with a tight-fitting lid. Add chicken livers and saute them until they begin to brown and can be cut with a fork. Add the onions and mushrooms; cover. Cook over low heat 10 minutes. Remove cover and turn up heat slightly. Turn the livers and onions over with a spatula and saute 5 minutes longer or until onions turn golden brown. Serve at once. Serves 4.
Mix, knead and let rise. Bake at 400° for thirty minutes. Makes 1 loaf.
Cook bacon in large heavy saucepan until crisp. Drain and set aside. Leave a small amount of drippings in pan (about 1 tablespoon). Add green pepper, onion, carrot and garlic. Cook 5 minutes and add tomatoes which have been mashed or cut into small pieces. Stir in beans with salt, pepper and sugar. Simmer 30 minutes to 1 hour. Add crumbled bacon and parsley flakes. Cook 5 minutes more. Serve in warmed soup bowls. This is delicious made the day before and reheated slowly at serving time.
Preheat oven to 350°. Beat eggs at medium speed until thick and pale. Gradually add sugar; beat until blended. Add oil and vanilla; beat at low speed until blended. Combine flour, baking soda, salt and cinnamon. Add to beaten mixture and stir until blended. Stir in apples and pecans. Pour into greased and floured 12-cup Bundt pan. Bake 1 hour and 25 minutes or until tester comes out clean. Cool in pan. Remove from pan when completely cool. Glaze, if desired.
Combine meat, rice, onion, salt and pepper. Form into balls. Mix soup and water in casserole dish. Drop meat balls into casserole dish. Bake at 375° until rice is done (approximately 1 hour).
Broil bacon; break into bits. Add chopped onion and grated cheese in a 9-inch greased pie plate. Put eggs, milk and Bisquick mix into blender; beat at high speed for 1 minute. Pour into pie plate. Bake for 50 to 55 minutes in a 375° oven.
Put broccoli in pot with 4 cups water and simmer until broccoli is soft. Chop with knife while in pot. Add chicken broth and milk. Sprinkle flour and nutmeg into soup and stir until thick. Serve with grated cheese and hot rolls. Serves 4 to 6.
Combine kiwi fruit, banana, yogurt and ice cubes in a blender container. Process until pureed. Pour into 2 glasses. Garnish with strawberries.
Cream butter in a large mixing bowl. Gradually add sugar, beating until light and fluffy. Add egg yolks and beat well.
Chop lettuce and add peas, eggs, cheese and pickles or stuffed green olives. Add enough mayonnaise to hold together. Mix and serve at once.
Oil 2 (1-pound) coffee cans. Mix 2 cups flour with the yeast. Stir water, milk, butter, sugar and salt over low heat until butter melts. Cool about 5 minutes and add to the yeast mixture. Add nuts, fruit, eggs and remaining 2 cups flour. Knead about 10 minutes. Divide dough in half and put each half into a coffee can. Allow it to rise to 1-inch from the top of can. Bake at 375° for 35 minutes. Delicious toasted; easy to slice.
Stir-fry chicken in small amount of oil in wok or skillet. Remove. Stir-fry raw vegetables until transparent. Mix together rest of ingredients. Put chicken pieces, vegetables and liquid together in skillet and thicken. Serve on rice and Chinese noodles.
Beat shortening and sugars together until creamy. Add eggs and peanut butter; beat well. Sift together flour, soda and salt; add to creamed mixture, mixing well. Stir in oats. Shape dough into 1-inch balls. Place on ungreased cookie sheets. Press with tines of fork and crisscross. Bake in preheated oven at 350° for 8 to 10 minutes. Makes 6 dozen.
Cream shortening, sugar, egg and vanilla. Sift together and stir in remaining dry ingredients. Add milk. Stir in nuts if desired. Drop by teaspoon onto lightly greased cookie sheet. Bake at 400° for 8 to 10 minutes.
Press rolls flat in a 9 x 13-inch casserole dish. Sprinkle cashews over dough. Put broccoli over the nuts. Mix remaining ingredients and spread over broccoli. Bake at 350° for 30 minutes. Serves 6 to 8.
Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese. Stir well. Pour in greased 2 1/2-quart casserole. Toss crushed cereal with remaining 1/4 cup butter. Sprinkle on potato mixture. Bake at 350° for 50 minutes. Serves 10 to 12.
Mix together and pour over rhubarb. Bake at 350° for 45 minutes to an hour. (I use 6 to 7 cups diced rhubarb in a 7 1/4 x 11 baking dish with 1 1/2 cups sugar on top.) Tends to run over the side of dish.
Melt butter in casserole dish. Stir in stuffing mix until well coated. Remove 1/2 of mixture for topping. Combine sour cream, soup and water. Mix until well blended. Pour 1/3 of mixture over stuffing in casserole. Top with sliced onions. Add remaining soup and sour cream. Top with seasoned crumbs. Bake, covered, at 350° for 45 minutes. Serve with meat, fish or fowl.
Slice sausage. Mix together sausage, onions and garlic. Brown, then add rosemary and thyme. Simmer for 5 minutes. Drain and add tomatoes, sauce, paste, 1 1/2 cups water, sugar, salt and pepper to taste. Simmer on low heat for 30 minutes. Cook spaghetti noodles according to directions on package. Serve spaghetti sauce over noodles.
Combine first 3 ingredients. Fold stiffly beaten egg white into first 3 ingredients.
Bring all ingredients to a boil; add two 8 ounce cans mushroom caps (drained). Simmer 5 to 6 minutes.
In Dutch oven, thoroughly brown meat in shortening, turning often (I roll meat cubes in flour first). Add 2 cups of water and next 9 ingredients. Cover, simmer for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic. Add vegetables. Cover and cook 30 to 45 minutes, or until vegetables are tender. Slowly blend 1/3 cup cold water into the 3 tablespoons flour. Stir slowly into hot stew mixture. Cook and stir until bubbly. Cook and stir 3 minutes longer. Makes 6 to 8 servings.
Beat cake mix, oleo and 1 egg until crumbly. Press into bottom of greased 13 x 9 pan. Combine sweetened condensed milk, 1 egg and vanilla. Stir in chocolate chips, coconut and nuts. Spread over crust. Sprinkle with coconut. Bake at 350° for 30 to 40 minutes until set. Makes about 2 dozen squares.
Slice potatoes fairly thin into greased casserole. Pour mushroom soup over potatoes and mix well. Pour milk over potatoes. Dot with butter. Bake, covered, for 1 hour at 350°. Double for company.