HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate and mix with margarine. Add marshmallows. Take 2 pieces of waxed paper and sprinkle with coconut, then drop this mixture on the paper. Roll	into logs. This will make 4 logs. Refrigerate overnight, then slice.
Preheat oven to 400°. Mash pinto beans. Add sugar, syrup and unbeaten eggs. Beat together with a wooden spoon until sugar is dissolved. Stir in coconut. Pour into unbaked pie shell. Bake for 10 minutes at 400°, then turn down oven heat to 375° and bake another 20 minutes. Let cool before serving.
Mix ingredients together and put into unbaked pie crust and cook at 325° for 30 minutes.
Chop all ingredients and mix in herbs in a large bowl. Add water, stewed tomatoes, tomato paste, lime juice, vinegar and jalapeno juice (if any) until desired consistency is achieved. Taste and adjust seasonings (salt, pepper and Tabasco) to taste. Let sit 24 hours in plastic or glass container with lid. Keep refrigerated.
Simmer tomato paste, sauce, salt and Italian seasoning in uncovered pan. Cook onion, garlic and ground beef in another pan until brown. Add tomato sauce mixture and simmer until thickened (about 1 to 1 1/2 hours). Add 1 bay leaf 1/2 hour before done.
Place pie filling in bottom of loaf cake pan. Sprinkle cake mix on top. Place pats of margarine all over top, making sure to cover completely. Bake until brown on top.
Combine first 4 ingredients. Blend the next 3 ingredients. Stir into	tuna mixture.	 Form 4 patties. Fry	in lightly oiled skillet for 5 minutes, or until browned. Serve on buns with lettuce and tomato.
Beat the cream with an electric mixer on high speed in a large cold mixing bowl for about 2 minutes. The colder the bowl, the better and faster the cream will thicken. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks. Makes 4 cups.
Grind the cranberries. Add sugar and mix. Heat pineapple juice with flour. Will thicken as it cools. Set aside until cool. Mix cranberry-sugar mixture with grapes, mini marshmallows, nuts and pineapple chunks. Add cooled juice-flour mixture. Mix. Blend in whipped cream. Chill until serving time. Doubles well.
Mix together margarine, flour and pecans and press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Pour boiling water over cabbage leaves. Let stand for 5 minutes. Drain. Season meat; add onion, rice and eggs. Roll a portion of filling into each leaf. Fasten ends with toothpick. Place cabbage rolls in frypan. Brown lightly on each side. Place cabbage rolls into casserole dish. Pour tomato sauce over them. Add 1 can of water. Bake in oven at 350° for 40 minutes.
Cook chicken on medium heat for 1 hour. Take meat from bone; save or reserve to pour into chicken dumpling broth. Stir flour, butter and milk together until consistency stiff as pie crust dough. Lay onto slightly floured cutting board; roll with rolling pin until thin. Cut dough with knife into desired size pieces. Cook in boiling broth. Don't forget to put chicken in.
Sprinkle chicken on both sides with salt and pepper. In large frying pan, place oil and heat to medium temperature. Add chicken; saute about 4 minutes, or until light brown. Turn chicken; cover and reduce heat to low. Cook for 10 minutes, or until fork can be inserted in chicken with ease. Remove chicken; drain off oil and discard. In same frying pan, add lime juice and cook over low heat until juice begins to bubble. Add butter, stirring until butter becomes opaque. Stir in chives and dill weed. Spoon over chicken. If chicken needs to be kept warm until meal is served, put back in pan with lime butter until ready to serve.
Mix crumbs and powdered sugar. Add butter and mix well. Add peanut butter and walnuts; mix well. Spread in greased jelly roll pan. Melt 1/2 cup butter and chocolate together. Spread over graham mixture. Chill for 2 hours.
Brown pork chops in butter; remove and saute onions. Add remaining ingredients to the onions. Lay chops on top. Cover and simmer for 20 minutes.
Mix ingredients together. Pour into an 8 x 8 x 2-inch pan. Bake at 450° for 20 minutes. Yield: 9 servings.
Set aside 2 cups flour. Combine dry ingredients. Heat liquid to 125° to 130°. Add dry mixture. Beat well. Stir in reserved flour. Grease 2 loaf pans. Dust with cornmeal. Dust top of bread with cornmeal. Cover and let rise 30 minutes.
Prepare apples, dates and nuts. Cream together butter and sugar and beat until light and fluffy. Add the well beaten egg and blend until smooth. Stir in the fruit and nuts. Sift together the dry ingredients and add alternately with the sour milk. (Make sour milk by adding 1/2 teaspoon vinegar to 1/2 cup milk.) Place in a greased 9 x 5-inch loaf pan and let stand 10 minutes. Bake at 350° for 1 hour or until bread tests done.
Mix all ingredients; turn out on well floured board. Knead until right consistency to handle without being sticky. Roll to 1/2-inch thick. Cut with floured cutter and place on greased biscuit pan. Bake at 400° until golden brown. Yields 12 to 14 biscuits.
Mix sugar and spices in small bowl. Gently stir into whipped topping. Refrigerate until ready to serve. Sprinkle additional cinnamon on top, if desired.
Mix well and freeze. Scoop a couple of spoonfuls into a glass and add pop (7-Up, Squirt). Mix well and enjoy.
In small bowl, cut peanut butter into powdered sugar until crumbly. Sprinkle into prepared crust (reserve small amount for topping). In medium saucepan, combine Eagle Brand milk, egg yolks, water and pudding mix. Over medium heat, cook until thickened. Cool 15 minutes. Beat in sour cream. Spoon into shell. Top with Cool Whip and sprinkle with reserved crumb mixture. Refrigerate leftovers.
Combine sugar, butter, milk and cocoa. Cook until mixture boils. Remove from heat. Add peanut butter, oats and vanilla. Drop onto wax paper or put in a sheet cake pan.
In a mixing bowl, combine egg, oil and buttermilk. Combine flour, baking soda, salt and sugar; add to egg mixture. Stir in oats. Pour by 1/3 cupfuls onto lightly greased hot griddle. Turn when bubbles form on top of pancakes and start to pop. Yields about 10 pancakes.
Arrange pineapple slices on large glass dish or tray, using crisp lettuce leaves under each. Cover with sauce, spooned on.
Boil spaghetti in a large saucepan, drain and place in a serving dish. In a skillet, melt butter. Add onion and cook until tender. Blend in flour, mixing well. Add remaining ingredients except the cheese. Cook thoroughly. Just before serving, add cheese and cook only long enough to melt cheese. Pour over cooked spaghetti. Serves 6 to 8.
In a large skillet, over medium heat, cook chicken in hot oil for 2 minutes, stirring constantly. Add scallions and pepper; cook 5 minutes more or until chicken is no longer pink and vegetables are tender. Drain mixture; set aside.
Cream butter, sugar, egg yolks, one at a time. Add lemon extract and soda water. In a separate bowl, mix raisins and nuts thoroughly in flour. Add this to butter mix. Beat egg whites and fold into mixture.
Mix all ingredients. Bake about 1 hour in a 9 x 13-inch baking dish at 350°.
Mix all ingredients. When mixture is smooth, put on burner. Cook all ingredients until the play dough is formed.
Fry bacon and crumble. Set aside. Saute onion and celery in bacon drippings. Brown ground beef and drain off excess fat. Add all the beans. Mix all in a large casserole and bake at 350° for 1 to 1 1/2 hours. Serve with cornbread!
Measure honey, peanut butter and brown sugar. Cook over medium heat until melted and well blended. Add nuts and dry milk. Add raisins, peanuts and Special K. Stir until well coated. Press into buttered pan.
Crush Oreos; reserve 1 cup. Mix remainder with melted margarine. Press into 13 x 9-inch pan; chill 1/2 hour. Blend softened cream cheese with powdered sugar. Fold in 8 ounces Cool Whip. Spread over Oreo crust and chill 1/2 hour. Prepare instant pudding. Spread over cream cheese layer. Chill. Top with 8 ounces Cool Whip. Sprinkle with crushed cookies remaining and chopped nuts (optional).
Sift flour and salt into bowl; add shortening. Cut in with pastry blender until combined. Cut in a small amount of water to hold together from bowl. Roll on floured board; fit into 10-inch pie pan, letting pastry hang over 1/2 inch. Fold under extra 1/2 inch; flute edges.
Cook green beans and drain. Saute the mushrooms in margarine. Blend in soup, milk and seasonings. Pour into a deep pan. Sprinkle cheese over beans. Bake at 350° for 25 minutes. Remove from oven and combine crumbs, bread or saltine crackers, with margarine. Sprinkle cheese over bread. Bake for 5 to 10 minutes. Feeds 100 people.
Place cheese on pastry sheet. Roll out sheet a little. Top with chopped pecans and bring each edge (4) up to center and twist to close (makes a little flower or bow). Bake at 400° for about 15 minutes. Serve while hot.
Drain beans. Mix chopped green pepper and onion together. Mix vinegar, oil, pepper, salt and sugar. Heat to boiling. Pour over beans. Let cool overnight. Keeps several days in refrigerator.
Line pie shell with ice cream. Make layer 1/2-inch thick. Place in freezer. Blend together the pumpkin, sugar, nutmeg, ginger, cinnamon and salt. Whip cream until stiff; fold into pumpkin mixture. Spoon over ice cream in pie shell. Return to freezer for at least 2 hours. Let stand at room temperature 5 minutes before cutting.
Rinse green beans under hot water to separate. Brown meat and onion; drain. Add soy sauce, 2 tablespoons water, garlic and pepper. Remove and keep warm. Add beans to skillet and cook 2 to 3 minutes. Stir in rice and push mixture up sides of skillet. Melt oleo in center. Add eggs and fry until set. Stir rice and meat mixture carefully into egg mixture. Stir in sprouts and cook 1 to 2 minutes.
Cut corn off of cobs and scrap cobs clean. Preheat oven to 350°. In a medium bowl, use mixer to cream egg yolks. Beat until smooth. Add milk and mix until well combined. Stir in corn, salt and pepper. In a small bowl, beat egg white until stiff enough to form peaks. Fold egg whites into corn mixture. Pour into lightly greased 1 1/2 quart casserole dish. Bake 45 minutes. Remove from oven. Cover and let stand until set.
Drain oysters and lay each oyster across half a slice of bacon. Sprinkle with seasonings and chopped parsley. Roll bacon around oyster and fasten with a toothpick. Place oysters on a rack in a shallow baking pan and bake in hot 450° oven for about 10 minutes or until bacon is crisp. Remove toothpicks to serve.
In large skillet, heat 1 tablespoon butter over medium high heat. Add garlic and cook for 1 minute. Add parsley, shrimp and vermouth and cook for 2 minutes, stirring constantly until shrimp turn pink. Do not overcook. Transfer shrimp mixture to small bowl. In same skillet, heat 3 tablespoons butter until melted. Reduce heat to low and add cream, Parmesan and red pepper flakes. Cook for 3 minutes, stirring constantly until cheese melts and sauce is smooth. Stir in salt and pepper. To serve, place warm fettucine in serving dish. Add shrimp mixture and toss gently to coat thoroughly. Makes 4 servings.
Cream together the margarine and brown sugar. Add eggs and beat well. Sift plain flour, baking powder and salt. Cream this with eggs, chocolate bits and chopped nuts.
Place 2 cups blueberries in pie shell. Cook remaining berries with sugar, cornstarch, salt and water over medium heat until thickened. Remove from heat. Add butter and cool. Pour over berries in pie shell and chill. Top with whipped cream. It seems easier to heat the sugar, cornstarch and water before you put the berries in to cook.
Let cream cheese set at room temperature. Add sugar to cream cheese and cream together. Add melted chocolate, vanilla, salt and nuts (if desired). Press fudge into buttered 9 x 13-inch pan and chill.
Cut potatoes in half lengthwise. Scoop out the insides and serve as mashed potatoes, leaving 1/4-inch of potato to the shell. Halve shells lengthwise. On baking sheet, brush skins with butter and sprinkle lightly with salt, garlic powder, bacon bits and paprika. Broil until golden brown, about 5 minutes. Makes 16 potato snacks.
Boil the fish in the water until it flakes. Place bacon in a skillet and cook until fat is rendered. Saute the onion, pepper, celery, carrots and potatoes in the fat for 10 minutes. Flake the fish into a large stockpot. Add the water, vegetables, bacon and tomatoes. Heat to boiling. Add all other ingredients except rum, cayenne pepper and thyme. Cover. Lower the heat and simmer for 1 hour. Add the rum, cayenne and thyme. Simmer for an additional 30 minutes. Serve hot.
Pour Rotel tomatoes into medium saucepan: add cheese. Cook over low heat; serve with favorite chips.
Mix oil, chocolate and sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour, baking powder and salt; stir into oil mixture. Chill several hours or overnight.
Combine the first 5 ingredients and 1/4 can tomato soup. Shape into 1-inch balls. Brown in 2 tablespoons shortening. Mix remaining soup with chili powder and water. Pour over meat. Cover and bake in 350° oven about 30 minutes.
Mix dry pudding and pineapple. Add Cool Whip and pecans. Refrigerate.
Mix in large pan and bake 5 hours at 250° covered. I add a little thickening made from cornstarch and water before serving.
Fry squash in "Fryin Magic" coating. Saute onion and bell pepper in 2 tablespoons butter. Add tomato soup, diluted with 1/2 can water. Alternate layers of fried squash and tomato soup mixture. Bake for approximately 30 minutes at 350°. Top off with grated Cheddar cheese; put in oven until cheese melts. Makes approximately 8 servings.
In a large skillet, saute bacon until crisp. Break up into small pieces and drain! Save drippings. Add peppers and oregano to skillet. Cook until tender. Stir in bacon. Season and sprinkle with parsley. Serve.
Fry chicken. While frying, make sauce with remaining ingredients. Place chicken in roaster. Cover with sauce and cook slowly at 350° for 1 hour. When done, place chicken on platter and serve over rice.
Combine all ingredients in bowl. Beat at low speed for 2 minutes. Spread into greased pan and bake 25 minutes. Cool.
Grease and flour a 9 x 5 x 3-inch loaf pan; line the bottom with waxed paper. Combine eggs and sugar; beat until light and lemon colored. Sift the dry ingredients together. Chop the chocolate pieces the size of lima beans. Add the chocolate with the dates, nuts and cherries to the dry ingredients, then fold in egg mixture. Pour into the pan and bake at 325° for about 1 1/2 hours. It's not exactly like a sponge cake; it's more like a fruit cake. Delicious!
Roll thin chocolate wafers with a rolling pin to make crumbs. Cream the butter; add crumbs and sugar; blend thoroughly. Cover crumbs with ice cream, packing down well. Press remaining crumbs firmly on top. Garnish with whipped cream. Return to refrigerator to freeze.
Mix shortening, sugar, flour, salt and baking powder with fork and knife. Add 2 eggs and vanilla to mix and spread jar of raspberry jam over 1/2 of batter. Spread rest of batter on top. Bake at 350° for 30 minutes. Cut into squares when cool.
Mix cream cheese, condensed milk and lemon juice together and pour into graham cracker crust. Chill and serve.
In a saucepan, melt butter; stir in flour and curry powder. Gradually add milk. Cook, stirring, until bubbly. Cook and stir 2 minutes longer. Remove from heat and stir in mustard and onion. Add ham. Mix well. Cover and chill thoroughly. With wet hands, shape into 10 balls. Roll in bread crumbs. Shape each into a cone. Dip each into egg mixture. Roll again in crumbs. Heat oil in a deep fat fryer at 365°. Fry a few at a time for 2 to 2 1/2 minutes.
Preheat oven to 350°. Combine pie filling, pecans, spices, salt and egg yolks. Fold in egg whites. Spread in crumb crust. Bake at 350° for 45 minutes. Top with whipped cream or ice cream.
Cook corn bread mix like package says. Let it cool. Crumble up. Put in large bowl and mix all ingredients together. Let set in the refrigerator several hours before serving. Keep in covered dish in refrigerator until eaten.
Boil zucchini 6 minutes and drain well. Add pineapple, lemon juice and sugar. Boil all together 10 minutes, then add jello. Mix well.	Ladle into jars. Put wax on top or put flats and rings on and they will seal. Tastes a lot like apricot jam.
Dissolve yeast and 1/2 teaspoon sugar in warm water. Combine sugar, oil, salt and 2 cups boiling water. Cool to lukewarm and add yeast mixture. Stir in flour. Knead 10 minutes. Place in greased bowl. Let rise until doubled. Punch down and let rest 15 minutes. Divide dough in half. On floured surface, roll each half to 12 x 15-inch rectangle. Roll up, starting at 15-inch edge. Place loaves on greased cookie sheet. Make 4 or 5 slashes diagonally across tops. Let rise until double. Mix and brush on 1 egg, beaten and 2 tablespoons milk. Sprinkle on if desired poppy or sesame seed. Bake at 400° for 20 minutes.
In large mixer bowl, combine cream cheese and peanut butter, beat with electric mixer until combined. Add powdered sugar and milk, beat until combined. Fold in whipped topping. Spoon into pie shell. Cover and chill in freezer for 15 minutes. If desired, drizzle each serving with chocolate syrup.
Cream shortening and sugar together with flour. Add remaining ingredients in order given. Sift baking soda and baking powder into flour. Form into small balls on cookie sheet. Flatten with fork. Bake at 375° for 10 to 12 minutes.
Spread pie filling in 13 x 9-inch cake pan. Sprinkle dry cake mix on top. Dribble melted oleo over mix. Put chopped nuts on top. Bake at 350° for 45 to 50 minutes. When cool, cut into squares. If desired, serve with whipped topping.
Saute mushrooms and garlic in butter. Add the flour, salt and pepper. Then add 2 cups of chicken broth. Slowly add 1 cup warmed heavy cream. Add gradually beaten yolks, pimentos and parsley flakes. Add chicken and keep warm. Boil thin spaghetti in remaining chicken broth. When done, pour drained spaghetti into large casserole dish. Pour chicken mixture over spaghetti. Sprinkle Parmesan cheese and Cheddar cheese on top. Bake in a 350° oven until hot, approximately 15 to 20 minutes.
Make pudding with skim milk according to package directions. Fold in cool whip. In 13x9 pan layer 8 whole graham crackers; top with one half the pudding mixture. Layer 8 more crackers and remaining pudding. Layer with last crackers on top. Thin frosting with a little milk and spread on top. Chill at least 4 hours. Serves 15.
Combine sugar, water and corn syrup in a 2-quart saucepan. Cook over medium heat, stirring until sugar is completely dissolved. Continue to cook without stirring, until candy thermometer reaches 260° or until a little dropped into very cold water forms a hard ball.
Stir constantly first 4 ingredients until boiling; boil (full rolling) for 7 minutes. In a large mixing bowl, combine marshmallows and peanut butter. Pour hot mixture over marshmallows and beat with mixer until well blended. Pour into buttered cookie sheet. Let cool and cut.
Mix together; make into balls. Bake at 350° until brown. (Lightly brown and freeze for later.) Makes approximately 100.
Mix Oreos with melted butter (save 1 ounce without butter). Spread Oreos in a 9 x 13-inch pan. Press firmly in pan. Spread softened vanilla ice cream over Oreos. Spread 2 jars hot fudge on top of ice cream, saving some hot fudge for garnish. Spread Cool Whip over hot fudge. To garnish, sprinkle 1 ounce Oreos and drizzle remaining hot fudge on top of Cool Whip. Cut into squares to serve.
Mix first 3 ingredients; set aside. Beat egg white and cold water. Mix pecans into egg white mixture coating well. Mix with cinnamon mixture. Place on buttered cookie sheet. Bake at 225° for 1 hour. Let cool. Store in covered tins for Christmas.
Combine ingredients and boil for 1 minute. Remove from heat. Beat until creamy enough to spread.
Plug in toaster to most convenient electric outlet. Place bread slices into slots on top of toaster (one in each slot). Press down on handle in front of toaster. If handle returns to the up position immediately, along with bread, press down on handle again, only harder. Wait. When bread, now toasted, pops up from the slots, remove them. Use knife to apply other ingredients as desired.
Place chicken in large stock pot with enough water to cover. Add wine; put on lid. Bring to a boil. Scrape off any scum that may form. Lower the heat; add vegetables, salt and pepper. Simmer for 1 hour. Remove chicken; let cool. Remove any meat on bones; reserve for other uses. Return bones and skin to stockpot. Simmer for 2 hours. Strain the stock into containers. This will keep for 3 to 4 weeks in refrigerator. Can be frozen. Makes about 1 gallon.
Preheat oven to 350°. Grease two 9-inch round cake pans; coat bottoms and sides of pans lightly with cocoa. Into a large bowl, measure 2/3 cup cocoa and remaining ingredients except frosting. With mixer at low speed, beat until just mixed. Increase speed to high; beat 4 minutes. Pour batter into pans. Bake 30 minutes or until toothpick inserted in center of cake comes out clean. Cool cake pans on wire racks for 10 minutes. Remove from pans; cool completely. Prepare Mocha Butter Frosting. Place one layer, rounded side down, on cake plate; spread with about 1/3 of frosting. Top with second cake layer, rounded side up; frost side and top of cake with remaining frosting. Makes 16 servings.
Scald milk; add shortening and salt. Cool to lukewarm, then add 2 yeast cakes and stir. Add flour gradually, beating well after each addition. Cover with towel; put in warm place until full of bubbles. Mix sugar and nutmeg. Combine with beaten eggs. Stir into first mix (when ready) an additional 4 to 5 cups flour. Knead well. Cover and let rise for about 1 hour in a warm moist place. When light and high, with floured hands, pull and roll to 1-inch thick. Cut with a round can and a thimble to make a doughnut shape. Place on cookie sheets in warm place, covered, until all are cut. Fry in hot fat at 365°. Turn so both sides gently brown. Sugar or frost, then enjoy.
Saute onion and mushrooms in margarine. Add two cups chicken broth from cooked chicken. Bring to boil. Add converted rice and cook, covered, for 15 minutes. Chop the celery and green pepper. Add to rice along with 2 cups chicken, milk, salt and pepper to taste. Simmer 20 minutes, covered.
Heat oven to 375 degrees. Line a jelly roll pan with wax paper and grease. Beat eggs and sugar until fluffy. Add pumpkin. Add dry ingredients and stir in. Pour into pan. Spread evenly and sprinkle with nuts. Bake 13 to 15 minutes. Invert pan onto towel sprinkled with confectioners sugar. Roll up in towel and cool completely. Unroll and spread with filling. Reroll and refrigerate until ready to serve.
Mix flour, sugar and salt in bowl. Cut in shortening as for pie crust. Put egg yolk in measuring cup and fill with milk to 2/3 cup mark. Add to pie crust mixture an blend just until mixed. Divide dough in half and roll half on floured cloth to fit into jelly roll pan, 15 1/2 x 10 1/2-inch.
Cook broccoli until soft and drain. Saute onions with butter until soft. Mix flour and water; add to onions. Stir until thickened. Stir in Cheez Whiz. Add broccoli and stir in beaten eggs. Melt butter with bread crumbs and cover. Bake at 325° for 30 minutes.
Place pasta, margarine, herbs, garlic, salt and pepper in large serving bowl; toss until margarine is melted. Makes 4 servings. Each serving provides: 1FA, 2B.
Brown chops on both sides in lightly greased skillet. Season with salt and pepper. Combine rice, onion, celery, soup and water. Put mixture in casserole dish or skillet. Place chops on top of rice; cover. Bake at 400° for 30 minutes or until chops are done. Serves 4.
Sift flour, baking powder and salt together. Cut in shortening. Add milk; have the broth boiling and drop by spoonfuls into it. Cover and cook about 10 minutes. The liquid must be kept boiling. Stir occasionally to keep from sticking. Serve while hot.
Select and wash potatoes. Put in pot. Cover with water. Cook until skin will slip. Drain off hot water. Cover with cold water and peel. Put the sugar, water, butter, vanilla and salt on stove. Cook until thick as syrup. Drop in peeled potatoes. Cook until syrup is thick. Turn potatoes once while cooking.