HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 1 cup margarine; stir in 1/4 cup cocoa. Add water and bring to boil. Remove from heat. In large bowl, combine flour, brown sugar, baking soda, salt and cinnamon. Add cocoa mix and beat well. Stir in 1/3 cup Eagle Brand, eggs and vanilla. Pour into jelly roll pan. Bake 15 minutes or until done. In pan, melt remaining 1/4 cup margarine; stir in 1/4 cup cocoa and rest of Eagle Brand milk and powdered sugar. Spread over warm cake.
Boil all ingredients (except popcorn and soda) for 5 minutes. Mix well. Stir occasionally. Remove from heat and add soda. Stir in quickly. Pour over popcorn, mixing well. Place on large pan in single layer. Place in 250° oven for 1 hour. Stir 3 to 4 times. Store in sealed container. May add peanuts (optional).
Lightly salt chicken. Place in oblong pan with 1/2 cup hot water. Place in 350° oven and	cook 15 minutes before adding sauce.
Preheat oven to 325°. Blend all ingredients except crab meat and 1/2 cup of Cheddar cheese in food processor. Fold in crab meat and put in serving dish. Bake for 45 minutes. Remove from oven, top with remaining cheese and paprika. Serve with mild crackers.
Dissolve yeast in warm water in a large mixing bowl, let stand 5 minutes. Stir in sour cream, 1/2 cup margarine, 1/4 cup sugar, eggs, salt and 1 teaspoon vanilla. Add 1 1/2 cups flour and beat until smooth. Stir in remaining flour, cover and refrigerate 8 hours. Roll dough out to an 18 x 15-inch rectangle, combine 1/4 cup margarine, 1/2 cup sugar and cinnamon. Sprinkle over rectangle. Carefully roll up dough like a jelly roll. Cut roll into 1-inch slices. Place in two greased 9-inch square pans, cover and let rise in warm place about 1 hour. Bake at 375° for 18 to 20 minutes. Combine powdered sugar, milk and 1/2 teaspoon vanilla. Drizzle over warm rolls. Yields 1 1/2 dozen.
Combine first 5 ingredients in a large mixing bowl; make a well in center of mixture. Combine remaining ingredients; add to dry ingredients, stirring until well combined. Spoon mixture into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Cool loaves in pans about 10 minutes; remove from pans and let cool completely on wire racks. Yield: 2 loaves.
Grind tomatoes, cabbage, peppers and onions together. Put in bag with salt; let drip overnight.
Melt butter and combine with milk. Heat. Arrange onions in casserole dish. Sprinkle heavily with Parmesan cheese; sprinkle a layer of flour, salt and pepper. Pour milk mixture over all. Bake uncovered at 350° for 1 1/2 hours.
Mix all ingredients together, except lettuce leaves, in a mixing bowl. Cover with plastic wrap and refrigerate for 15 minutes; toss again before serving. Serve on lettuce leaves.
Mix sugar with cocoa. Slowly add hot water. Heat to boil. Boil 1 minute, stirring constantly. Remove from heat. Add vanilla and cool. Refrigerate. Serve warm or cold over your favorite dessert!
Combine carrot pieces and tuna fish. Mix well. Place in casserole dish. Add rice, corn and milk; mix well. Cover and microwave on High 10 minutes. Stir halfway and stir again after cooking. Sprinkle crackers evenly on top.
Tear bread; mix with milk. Add turkey, onion, egg whites, parsley, garlic and pepper; toss to combine. Shape into 1-inch meatballs. Place on broiler rack. Bake in 400° oven for 20 minutes.
Mix above ingredients together. Spread on plate or in a 6 x 12-inch plastic container. Chill. Before serving, spread 1 jar of seafood cocktail sauce on top of cheese and shrimp mixture. Serve with crackers.
Put croutons and ham into a greased casserole dish. Mix all other ingredients in a blender or with a mixer and pour over the croutons and ham. Refrigerate for 12 hours or overnight. Preheat oven to 350°. Bake uncovered 40 to 50 minutes. Serves 6.
Mix starch with cold water to form a creamy paste. Add boiling water and cook until mixture becomes transparent or glossy looking. Stir constantly. Let mixture cool a bit, then add soap flakes, stirring until evenly distributed. Let cool and pour into 8 jars with screw tops. Stir into each jar 1/2 tablespoon powdered poster paint.
Mix all ingredients together except chocolate chips; spoon chocolate chips in after all other ingredients are blended. Pour into lightly greased tube pan. Bake at 325° for 1 hour and 10 minutes.
Boil in well salted water 15 to 20 minutes until tender. Fill bowl with chopped ice and arrange tails over top. Provide toothpicks for handy dipping. Serve with Cocktail Sauce.
Cook zucchini in 2 cups boiling water until tender. Brown beef and onion; mix all ingredients together. Pour in casserole dish. Dot with butter and cover with bread crumbs. Bake 1 hour at 350°.
Cream sugar, butter, egg and mashed beans together. Sift all dry ingredients together and add to mixture along with apples, raisins, nuts and vanilla. Mix well. Pour into greased tube pan. Bake at 350° for 1 hour.
In medium skillet, cook onion, celery and green pepper in 4 tablespoons butter until tender but not brown. Stir in flour, cheese and seasonings. Add 1/4 cup cracker crumbs; mix well. Stir in undrained clams; cook until mixture thickens. Divide among 4 large baking shells. Combine the rest of the crumbs and butter; sprinkle on top. Bake in a 350° oven for 15 minutes.
Press graham cracker crumbs with 1 stick of melted margarine in a 12 x 9 x 2-inch pan. Let it set. Beat 2 sticks melted margarine, powdered sugar and egg for 15 minutes (this is very necessary). Add pinch of salt and pour over graham cracker crumb crust. Arrange sliced bananas and pineapple on top of this. Spread thawed Cool Whip on the above mixture. Sprinkle with nuts. Chill overnight. Decorate each serving with a maraschino cherry.
Blend and heat first 5 ingredients. Add sausages. Keep warm in chafing dish.
Mix ingredients together lightly; gently form into small balls (1 1/2-inch). Brown in hot fat; add about 1/4 cup hot water. Cover and simmer for 20 minutes. Thicken pan gravy; flavor with beef bouillon if needed.
Cook all ingredients, except Hershey bars and paraffin, to soft ball stage, stirring to keep from sticking. Add 3 or 4 cups chopped pecans. Pour into greased pan and refrigerate overnight. Cut in small pieces.
Mix together soups, onion and wine. Salt and pepper chicken. Place in large baking dish. Pour soup mixture over it. Cover top with grated cheese. Cover with aluminum foil. Bake at 400° for 1 hour.
In 1-quart shallow casserole, combine all ingredients except mint and pepper. Microwave on High for 13 minutes, stirring halfway through cooking until chicken is tender. Stir in mint and pepper. Makes two 1 1/2-cup servings. Contains 162 calories, 2 g fat and 1,064 mg sodium.
In a bowl, combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk. Turn onto floured board, knead one minute. Roll or pat dough to 1/2 inch thickness. Cut with a floured 2 1/2 inch biscuit cutter. Place on a greased baking sheet and bake for 10-12 minutes at 450°.
Mix the butter, sour cream, cream cheese and lemon juice. Add the sugar and pecans. This is very good with peaches, strawberries, bananas, pineapple, apples, etc.
In medium saucepan, add sugar, corn syrup and half cup of water. Cook over medium heat without stirring until candy thermometer registers 300° or until small amount of mixture forms hard brittle threads when dropped into cold water. Remove from heat. Have lollipop sticks ready on flat surface; place on top of wax paper and pour mixture on top of stick and let cool. Remove lollipops when hardened.
About 3 hours before serving: In 10-inch skillet over medium heat, toast almonds shaking skillet frequently until nuts are golden. Cool almonds & chop.
Cook sugar and water in saucepan to 220°. Remove from heat; stir in cocoa, vanilla and marshmallows until melted. Cool, without stirring, until bottom of pan just feels warm to hand. Beat to thicken and serve warm over ice cream. Makes 2 cups of sauce.
Microwave first 4 ingredients. Boil 2 minutes. Take out and add soda. Stir until very bubbly. Pop the popcorn. Spray inside of brown paper grocery bag with Pam. Put popcorn and caramel in the bag and shake. Yummy!
Prepare potatoes for boiling. Cut lengthwise into eights. Set oven control to broil and/or 550°. Place potatoes, cut side down, in ungreased jelly roll pan. Brush with oil.
Mix together the jello and boiling water; let it cool. Add cake mix, eggs, oil, lemon juice and salt. Mix 5 minutes. Use ungreased tube pan. Bake in a 350° oven for 50 to 60 minutes. Powder with powdered sugar. Let cool. Pour over this the juice of 1 orange mixed with 1/2 cup sugar. Let cool.
Combine sugar and syrup in saucepan and bring to a boil. Remove from heat. Combine peanut butter, vanilla, cereal and syrup mixture; mix well. Pat into lightly greased pan (8 x 8-inch). Melt chocolate and butterscotch chips together in double boiler. Cover peanut butter with the melted chips. Cool and cut into squares.
Cream oleo and sugar. Add vanilla and eggs. Add flour, salt and nuts. Bake at 350° for 25 minutes.
Place brown sugar and 1/2 cup water in saucepan; bring to a boil. Reduce volume by 1/2 over high heat. Add vinegar, pineapple juice, soy sauce and Worcestershire sauce; bring to a boil. Reduce heat and simmer for 13 minutes.
Brown veal in olive oil and garlic. Add oregano, basil, salt, pepper and tomato sauce. Add additional can of tomato sauce, if desired or needed. Cook covered on low heat for 1/2 hour. Add sliced peppers and sliced onions and continue cooking for another 1/2 hour. Serve over white rice.
Add all ingredients together. Top with onion rings. Cover and bake 15 minutes. Uncover. Bake 10 minutes longer.
Drain pineapple. Add cream cheese and onion; mix well. Crush pecans. Roll cheese ball in pecans. This is best if made a day ahead. Serve with any type of cracker.
In a skillet saute mushrooms and onions in oil until tender. Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage. Untie pork roast and separate the loins. Spread stuffing over one loin to within 1 inch of the edges. Top with remaining loin, retie securely with a heavy string. Place in an ungreased shallow baking pan. Bake uncovered at 325° for 2 to 2 1/2 hours or until a meat thermometer reads 160 to 170 degrees. Let stand for 15 minutes before slicing. Yield: 8 servings.
Cook until blended (especially mustard). Mix well. The longer you cook, the better it gets.
Cream butter thoroughly, then add sugar and beat well. Put egg yolk and vanilla in and beat well. Add dry ingredients and mix. Bake in 9 x 13-inch pan for 20 minutes at 350°. These melt in your mouth if eaten while still slightly warm.
After slicing, coat potatoes with oil. Sprinkle with Mrs. Dash Table Blend seasoning to taste. Place on a large cookie sheet sprayed with nonstick cooking spray in a single layer. Place in 450° oven until potatoes are tender and begin to brown. Makes 4 servings. Exchanges equal 1 bread and starch.
Grease and flour a 9 x 13-inch pan. Mix all together. Bake 35 to 40 minutes in 350° oven.
Mix salt thoroughly into mixture of first 4 ingredients. Empty ice cubes in center and let stand 3 hours. Mix remaining ingredients. Drain vegetables thoroughly. Heat vinegar mixture to boiling. Add vegetables and heat over low heat to scalding. Simmer on low for 10 minutes. Do not allow to boil. Stir frequently to keep from sticking. Seal while hot. Makes 6 to 8 pints.
Fry crumbled sausage and beef until cooked; drain well. Add onion, green chilies and tomatoes. If mixture is thin, add a tablespoon of flour. Add Velveeta cheese to cooked mixture and melt. Serve warm with tortilla chips.
Mix sauce ingredients. Cut wieners into bite size pieces. Add to sauce. Cook in crock-pot for 5 to 6 hours.
Combine all ingredients. Boil until frosting becomes bubbly. Spread evenly over cake.
Mix dry ingredients, working in shortening until size of small peas. Mix other ingredients and add to flour mixture. Refrigerate several hours. This makes at least 4 average single pie crusts and can be kept in refrigerator several days.
In a jar with tight-fitting lid, combine the first eight ingredients. Refrigerate overnight. Just before serving, toss spinach, lettuce, mushrooms and cheeses in a large salad bowl. Shake dressing and pour over salad. Sprinkle with bacon. Yield 12-14 servings.
Beat eggs; gradually add sugar, beating until smooth. Add cooled margarine and flavoring. Sift flour and baking powder together. Add to sugar mixture gradually. Dough will be sticky. Drop rounded teaspoonfuls onto heated pizzelle iron grip. Bake until lightly browned. Cool on racks. Will stay crisp stored stacked in brown grocery bag.
Generously butter 1-quart casserole. Combine broccoli, soup, mayonnaise, cheese, onion and egg. Blend well. Turn into prepared dish. Sprinkle with cracker crumbs and dot with butter. Bake at 350° until bubbly and heated throughout about 35 minutes.
Prepare cake mix according to directions. Cool and split in half with dental floss. Mix condensed milk, lemonade and Cool Whip. Spread between layers and on top. Refrigerate. Better if made a day ahead.
Place all ingredients, except vanilla, in double boiler. Cook over boiling water, beating constantly with rotary beater until mixture forms peaks, about 10 minutes. Remove from heat and add vanilla. Beat until well mixed.
Brown hamburger and onion. Drain and add remaining ingredients. Simmer on low for 30 minutes. Serve over open-faced bun.
Brown ground beef and onion and drain. Mix all ingredients except noodles and bring to boil. Add noodles and cook 15 minutes at slow boil. Can be simmered longer if desired.
Mix all the above ingredients. Let chill. Carve out the center of a loaf of rye bread and fill with spinach dip. Serve with rye bread chunks removed from center and crackers.
Cook potatoes until soft and prepare as mashed potatoes. Add remaining ingredients. Cover and refrigerate until ready to use.
Beat butter, sugars and vanilla together until creamy. Sift together flour, soda and salt. Add to creamed mixture. Mix well. Stir in oats, pecans and chocolate pieces. Drop cookies on sheet (lightly greased). Bake in oven at 375° for 8 to 10 minutes. Makes 3 dozen.
Sift dry ingredients; beat eggs until light. Add sugar gradually, beating until fluffy. Add molasses and sour cream and beat well. Gradually add dry ingredients. Fold in dates and nuts. Spread evenly in a 15 x 10-inch pan, greased. Bake at 350° for about 25 minutes. Cool on rack.
Combine all ingredients except lettuce. Arrange wedges on platter. Spoon shrimp mixture on top of wedges.
Melt oleo in saucepan. Add sugar and flour. Add eggs and pineapple. Pour in unbaked pie shell. Bake at 350° until golden brown.
Add more milk, if necessary. Mix into a dough and roll out in sheets. Roll up a sheet of dough as you would a jelly roll. Cut off short, thick noodles. Shake them out so they do not stick together. Drop into a kettle of boiling water and cook 5 minutes. Strain and let water run through them.
Brown meat, stirring to avoid large lumps. Add onion (1/2 cup or more); cook until clear and soft. Add remaining ingredients and cook slowly for 30 to 45 minutes, stirring frequently. Serves 4 to 6.
Brown roast in butter; add salt, pepper and a few whole cloves. Place in a pressure cooker at 10 pound pressure for 45 minutes (will not be completely done; tender). Place onion slices over top of meat; pour cream over all roast until meat has absorbed all of cream. Make gravy from drippings. Can also be sliced when cold for sandwiches.
Drain all canned items. Slice pork into tiny pieces. Lightly brown meat in oil in 3-quart pan. Drain and set aside. In same pan, bring broth to boil. Add pork, bamboo shoots, water chestnuts and mushrooms. Simmer 5 minutes. Add vinegar, soy sauce, salt and pepper. Blend cornstarch and water; stir into soup. Stir until slightly thickened and bubbly. Stir soup to swirl; pour beaten egg into center of swirl; cook 2 more minutes.
Soak beans overnight; drain. Cook until tender and drain. Mix all the other ingredients together; pour over beans. Mix well. Put into jars and cold pack for 3 hours. Yields 18 to 19 quarts.
Combine ingredients, mix well. Roll into small balls. Bake at 350° for 15 to 20 minutes or until golden.
Slice potatoes into approximately 1/3 inch thick wedges. In a bowl, mix with olive oil, salt, black pepper, garlic powder and cumin (to taste). Place on a greased baking sheet. Bake 350 degrees, turning several times until golden brown on both sides.
Combine hamburger, soup mix, oatmeal and egg. Mix well. Shape into 1-inch balls. Brown in skillet. Place in crock-pot. Add jelly and chili sauce. Simmer on low for 2 hours.
Heat oven to 450°. Beat egg slightly. Then beat in remaining ingredients. Pour into crust. Bake 15 minutes, then reduce heat to 350°. Bake 10 to 15 minutes more. Insert knife 1-inch from side of filling to test. If knife comes out clean, custard is done. Center will be soft, but will set up as custard cools. Overcooking will make custard watery when cut.
Bake cake mix in three layers. Combine the following in a saucepan: marshmallows, 1 cup sugar, 1 cup sweet milk and coconut. Cook until marshmallows melt and thicken over medium heat. Spread between the cake layers. Combine in another saucepan: 1 cup sugar, butter, 1/4 cup sweet milk and cocoa. Cook 3 to 4 minutes. Add 1 teaspoon vanilla. Spread over cake.
Place beef in 3 quart casserole. Sprinkle with salt, basil and pepper. Top with celery, carrots and onions.
Tear lettuce into bite-size pieces and place in bottom of large glass bowl. Top with chopped celery and chopped onion, then chopped mushrooms and peas. Top with hard-boiled eggs. Blend mayonnaise with dill weed and white pepper. Spread over the eggs. Top with cooked shrimp, then grated cheese. Put bacon over cheese. Cover with plastic wrap and refrigerate for a few hours or overnight.
Mix sugar and flour in medium saucepan; stir in milk and beaten egg yolks. Cook over medium heat until thickened, stirring constantly. Remove from fire. Add stiffly beaten egg whites and vanilla, stirring well. Pour over layer of cookies and banana (sliced). There should be two layers. Top with cookies. Recipe may be doubled. Refrigerate.
Mix all ingredients together. Place in casserole. Bake 1 hour at 350 degrees.
Combine all ingredients and cook in 400° oven for 45 minutes to	1 hour or in microwave on High for 20 to 30 minutes. Stir every 10 minutes.
Pour peaches and juice in casserole dish. Spread dry cake mix over peaches. Cut butter in thin slices on cake mix. Sprinkle pecans on top. Bake at 350° for 45 minutes. Serve hot or cold with Cool Whip.
Toss onion, tomatoes, and lettuce with cheese and salad dressing. Add tortilla chips and avocado.	Add salt and beans to browned meat; simmer for 10 minutes. Add to salad. Garnish with tortilla chips, avocado and tomato slices.	Serves 10-12.
Mix milk and instant pudding until thickened. Add Eagle Brand milk. Stir to mix. Add Cool Whip.
Preheat oven to 375°. Lightly grease a large shallow baking dish. Place fish in baking dish. Pour lemon juice over fish and sprinkle with salt, pepper and thyme. Bake, uncovered, 20 minutes.
Use only the legs, wings, thighs and breast. Wash and dry. Dip the pieces into flour, then in the egg, which has been slightly beaten with milk. Dip fowl into bread crumbs.
Spray casserole dish with Pam. Place cubed beef in dish and sprinkle with salt and pepper. Stir in can of cream of mushroom soup. Cover and bake in 350° oven until beef is tender (approximately 2 hours). Add partially cooked noodles into casserole dish with the beef/soup mixture. Stir well. Cover dish, then bake an additional 30 to 60 minutes.
Combine sugar, tapioca, milk and egg in a 2 quart microwave-safe bowl; let stand 5 minutes. Cook at High until mixture comes to a full boil, 10 to 12 minutes, stirring every 2 minutes. Add vanilla. Cool for 20 minutes; stir.
Combine all spices in a cup; mix well. Pour melted butter over warm popcorn, mixing through carefully. Sprinkle spices over popcorn and quickly toss.
Combine cabbage, pepper, onions, carrots and sugar in large bowl; mix well. Mix the oil, vinegar, celery seed and salt in saucepan. Bring to a boil; pour over cabbage mixture. Stir until very well mixed. Store in airtight container in refrigerator. Let stand 3 days. Flavor improves the longer it stands. Will keep for a month in refrigerator.
Melt butter. Mix with peanut butter. Add crumbs and sugar; mix well. Pat into an 11 x 14-inch pan. Spread melted chocolate over top. Refrigerate. Cool; cut into squares.
Blend butter, sugar and vanilla. Add eggs, one at a time, then milk. Slowly add sifted flour and baking powder. Bake 35 minutes at 400°.
Beat together oil, sugar, eggs and vanilla until combined. Gradually beat in flour, soda and salt until smooth. Fold in apples and nuts. Bake at 325° for 1 hour and 20 minutes or until cake tester comes out clean.
Brown meat and drain. Add chopped onion and bell pepper. Add remaining ingredients. Put in oven at 350° for 45 to 55 minutes (microwave 15 minutes).
Drain and flake salmon, reserving liquid. Saute onion, celery, green pepper and garlic in butter until vegetables are translucent. Add potatoes, carrots, chicken broth and seasonings. Cover and simmer 20 minutes. Add zucchini and cook 5 minutes. Add flaked salmon, reserving salmon liquid, evaporated milk and corn. Heat thoroughly. Serve with sprinkling of parsley.
Let cookie dough soften at room temperature. Spread one package of dough on the bottom of a 9 x 13-inch pan.
Brown hamburger with onion. Add other ingredients. Bake at 350° until heated through.
Heat ingredients. Pack cleaned cucumbers, dill, garlic bud and pepper. Pour liquid over this, seal and set in the sun for 9 (nine) days.
For dressing, in a blender combine sugar, vinegar, lemon juice, mustard and salt. Cover and blend for 5 seconds. Through the opening in the lid on slow speed, gradually add oil in a thin stream. Stop blender and scrape sides. Cover and blend for 1 to 2 minutes more or until the dressing is slightly thickened. Stir in poppy seed.
In medium bowl, with mixer at medium speed, cream butter or margarine and 1/2 cup sugar until light and fluffy. Add vanilla and flour; continue beating, just until well mixed. Stir in nuts. Cover; chill dough for 1 hour. Preheat oven to 350 degrees. Shape dough into 1 inch balls and place on ungreased cookie sheet. Bake for 15 minutes. Let stay on cookie sheet 2 to 3 minutes before removing to wire racks. Roll in remaining confectioners sugar. Cool completely, then roll again in confectioners sugar. Makes about 3 dozen.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk and ham chunks in a 13 x 9 x 2-inch baking dish. Mix together Bisquick and 1 1/2 cups milk. Pour evenly over soup mixture. Bake 27 to 30 minutes or until light golden brown. Let stand at least 5 minutes before serving.
Preheat oven to 325°. To prepare crust, in medium saucepan place 1/4 cup sugar and butter. Heat until butter is melted, stirring occasionally. Stir in graham cracker crumbs and press mixture evenly over bottom of a 13 x 9-inch dish.
Drain carrots and put in casserole. Heat 1 stick butter and cheese in microwave until melted. Pour cheese mixture over carrots. Stir croutons together with 1/2 stick melted butter. Pour on top of carrots. Cook, uncovered, 40 minutes at 350°.
Peel and chop apples. Add all other ingredients and mix well. Put pie crust in pie dish. Pour mixture into pie crust. Cover with second pie crust. Poke holes or cut middle for steam to escape. Bake at 400° for 35 to 40 minutes.
Cream together brown sugar and shortening until light and fluffy. Add eggs, one at a time, mixing well. Stir in pumpkin and milk. Mix thoroughly flour, baking powder, salt, ginger, soda and cloves. Stir in pumpkin mixture. Beat for 1 minute with electric mixer. Add nuts. Turn into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes. Remove from pan. Cool. Wrap and store overnight.
Preheat oven to 350 degrees. Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar and white sugar. Stir in the instant pudding until blended. Then stir in the eggs and vanilla. Add the dry ingredients and mix well. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto unprepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.