HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium sized saucepan, mix sugar, water and cocoa. Over low heat, stir until smooth, about 30 seconds. Add milk to the saucepan; stir to mix the ingredients. Over low heat, continue stirring until the cocoa is hot, about 3 minutes. Remove the stove and turn the burner off. Let cool 1 minute before testing.
Cook onions and green pepper in butter until tender. Add the beef; cook until brown. Sprinkle with salt and pepper. Simmer for 5 minutes, stirring occasionally. Place in casserole; top with potatoes (instant or regular). Bake at 400° for 20 minutes, or until potatoes are brown. Top with cheese; bake until cheese is melted.
Mix cake mix and oil. Add eggs one at a time, beating well after each addition. Add Mandarin oranges, beat well. Bake at 350° about 30 to 35 minutes. Makes three 8-inch layers.
Combine the first 5 ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moist. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Spoon batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool pans 10 minutes; remove and finish cooling. Frost and top with 1/2 cup pecans.
Rub chicken (cut into serving pieces) with pepper and paprika. Place pieces in pan. Sprinkle on thyme and basil. Add remaining ingredients to baking pan. Cover and bake at 350° for 50 minutes or until tender. Serves 6.
Pour peas into bottom of casserole dish. Crumble about 8 to 10 saltine crackers over this. Layer 1/2 the asparagus over this. Add about 8 to 10 more crackers. Layer cheese over this. Layer remaining asparagus. Mix liquid from asparagus with soup. Pour over asparagus. Layer with more cheese and dot with butter or margarine. Bake at 350° for about 25 minutes or until cheese is melted.
Place chicken in the bottom of a shallow baking pan. Combine your three cans of soup and wine and pour the mixture over the chicken. Sprinkle with almonds and Parmesan cheese. Bake at 300° to 325° for 1 hour, uncovered. If deboning, cook for 30 minutes, covered, and then debone. Pour sauce over and cook about 30 to 40 minutes, uncovered.
Prepare cake mix as directed. Bake in a 9 x 13-inch pan and cool. Prepare pudding; blend in softened cream cheese until well blended. Spread mixture on cooled cake. Spread pineapple over pudding. Top with Cool Whip. Chill for 2 hours or overnight.
Mix all ingredients together. Bake 25 minutes in a greased and floured 13 x 9 x 2-inch pan at 350°.
Melt Crisco on low fire. Make white sauce by blending these ingredients: Crisco, flour, salt and pepper. Add milk slowly and cook until thickens, stirring continuously. Cool slightly. Remove backbones from salmon and flake. Beat egg and add to salmon along with onion powder, lemon juice and cracker crumbs. Mix together in bowl. Add white sauce and mix thoroughly.
Combine beef, dressing and parsley, tossing to coat. Cover bowl tightly and refrigerate overnight.
Grease baking dish with margarine or butter. Thinly slice or dice (large pieces) onions. Put a layer of crackers in dish. Add a 1 to 2-inch layer of onions. Sprinkle chicken bouillon granules. Top with a layer of crumbled crackers. Drizzle melted butter or margarine over top. Microwave until onions are tender.
Combine parsley, garlic, lemon peel and mint. Loosen skin from breast and thigh portion of chicken quarters by running fingers between skin and meat. Rub some of the seasoning mixture over meat and under skin, then replace skin and rub remaining seasonings over outside of chicken. Arrange medium-hot charcoal briquettes on one side of covered grill. Place chicken on grill opposite coals. Cover grill and cook chicken 45 to 55 minutes, turning once or twice. Chicken is done when juices run clear. Serves 4.
Combine Cool Whip and sour cream (mix well with mixer). Pour in cold milk and pudding mix until thickens. Add bananas or pineapple tidbits by hand.	Layer with wafers, then pour in pudding. Crumble wafers on top.
Heat oven to 350°. Wash sweet potatoes; pat dry. Brush a little oil on them. Pierce a few times on each side. Bake until done, about 1 1/2 to 2 hours. Once done, peel and mash, making sure there are no lumps remaining.
Heat oven to 375°. In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy. Add vanilla and egg; beat well. Add flour, baking soda and salt; mix well. Stir in chocolate chips and nuts. Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet.
Cook and debone chicken. Add all remaining ingredients, except gumbo file and rice. Cook for 30 minutes. Add gumbo file the last 5 minutes of cooking time. Serve over rice.
Drain all vegetables well. Layer first 4 ingredients and peas. Mix sour cream, mayonnaise and sugar. Pour over salad, sealing edges. Top with cheese and bacon bits. Cover. Store in refrigerator overnight. Keeps for several days.
Saute garlic and onion in butter until tender. Add broth and next 3 ingredients, stirring well. Bring to a boil; reduce heat and simmer 15 minutes. Add half and half, stirring well. Cook over medium heat until thoroughly heated. Yield: About 1 1/2 quarts.
Cook spinach and drain well. Mix all ingredients and chill. Roll into 1-inch balls. Freeze on tray and store in container or freezer bag. When needed, thaw and bake 15 minutes in 350° oven or until lightly brown.
Beat eggs. Add sugar, butter, lemon juice and vanilla; mix well. Stir in coconut. Pour into pastry shell. Bake in a 350° preheated oven for 40 minutes, or until knife inserted in center comes out clean. Cool before serving. Serves 6 to 8.
Mix first 4 ingredients. Place 1/2 cup of this mixture onto two crescent rolls still attached. Fold over and press edges together. Brush with soft margarine and sprinkle bread crumbs on top. Bake at 375° for 20 to 30 minutes. Heat can of soup and add 1 tablespoon pimento. Pour over sandwiches before serving.
Brown hamburger meat and onions. Drain. Add beans, cream of mushroom soup, tomatoes, taco seasoning mix and Velveeta cheese. Mix together. Heat until cheese melts. Serve over chips or rice.
Cook bacon and add to broccoli and cheese when cooled. Mix mayonnaise, vinegar and sugar separately. Pour over other ingredients just prior to serving.
Mix flour and sugar together in pie crust. Gradually add cream and mix with fingers until no lumps are left. Sprinkle with nutmeg and bake at 350° for 60 minutes.
Cover green split peas with 2 quarts cold water. Simmer gently 2 minutes. Remove from heat. Cover and let stand 1 hour. Add ham bone, onion, salt, pepper and marjoram. Bring to boil. Cover, reduce heat and simmer (don't boil) 1 1/2 hours. Stir occasionally. Remove bone, just cut off meat and dice. Return meat to soup and add celery and carrots. Cook slowly uncovered 30 to 40 minutes. Makes 6 to 8 servings.
Cook cake by regular cake directions. Punch holes. Pour strawberries, then Cool Whip.
Mix cookies and margarine together. Press mixture into 9 x 13-inch pan. Layer ice cream, then peanuts. Freeze until solid. Spread hot fudge sauce on top; refreeze.
Mold hamburger into 2 large patties and place on 2 large pieces of aluminum foil. Put slices of onion, potatoes and strips of green pepper atop each patty. Salt and pepper to taste, if desired. Wrap securely in foil and place on cookie sheet. Bake for 1 hour at 350°.
In glass 2-quart bowl, combine sugar and corn syrup. Microwave on High for 4 minutes. Stir in peanuts and microwave on High 4 minutes. Stir in margarine and vanilla; microwave on High for 1 minute and 30 seconds to 2 minutes. Stir in baking soda gently until light and foamy. Pour at once on buttered cookie sheet. Bake 1/2 to 1 hour; break into pieces.
Heat oven to 350°. Mix all ingredients except 1/2 cup cheese and croutons. Spoon into a 1 1/2-quart casserole. Sprinkle with reserved cheese and croutons. Bake 30 minutes until thoroughly heated. You may also heat in microwave oven on High for 8 to 10 minutes.
Heat oven to 350°. Grease rectangular pan (13 x 9 x 2-inches). Beat eggs in large bowl. Stir in cake mix, cherry pie filling and oil. Mix until well blended (no mixer). Bake 35 to 40 minutes. Cool cake. When cool, frost with chocolate pudding. When you serve, put on Cool Whip and a cherry. Keep refrigerated.
Boil first 9 ingredients to a rolling boil. Add rice. Boil 3 minutes. Cover 5 minutes. Flake with a fork. Serve hot.
Mix taco seasoning with sour cream. Chop onion, tomatoes and olives. In 3-quart casserole, layer bean dip, avocado dip, sour cream, onions, tomatoes, cheese and olives.
Beat yolks and gradually add brown sugar; beat well. Add pumpkin, flour, salt, spice and cream and mix well. Add hot milk and keep stirring until well mixed. Add stiffly beaten egg whites and slightly beat in; do not overbeat. Pour in deep pie shell having liquid and whites in each pie. Sprinkle cinnamon on top. Bake in a 425° oven for 10 minutes, then 350° until middle is set. Do not overbake.
Peel apples and cut in quarters. Separate rolls and wrap 1 piece of apple in each roll (start at large end). Mix oleo, sugar and orange juice in saucepan. Bring to a boil. Add vanilla. Place dumplings in 8-inch pan (square). Pour sauce over apple dumplings and bake in preheated oven at 350° for 30 minutes or until brown. Serves 8.
Heat oven to 350°. Combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt in a mixing bowl. Blend in milk, melted margarine and vanilla. Pour into a 9 x 9 x 2-inch pan. In bowl combine remaining 1/2 cup sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir. Bake 40 minutes or until center is almost set.
Combine all ingredients in a large mixing bowl. Cover and refrigerate until ready to use. Keeps indefinitely in refrigerator.
Cream butter and sugar. Beat in eggs. Mix spices in flour. Add nuts and raisins last. Raisins may be softened in warm water, then drained. Use 3 tablespoons of this water to dissolve the soda.
Season meat with salt and pepper. Cook with onions in olive oil in large skillet until brown. Drain. Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to make 1 cup. Stir mushrooms and liquid into meat and onions. Heat to boiling; cover. Simmer 2 hours. Heat oven to 350°. Pour meat mixture into baking dish (13 x 9-inch). Arrange potatoes over meat. Mix soup, milk, sour cream, 1 teaspoon salt and 1/4 teaspoon pepper. Pour over. Sprinkle with cheese. Bake, uncovered, 1 hour. Sprinkle cracker crumbs on. Bake 20 to 30 minutes more.
Cream together margarine and 4 tablespoons sugar. Blend in crushed pretzels to make a crumbly mixture. Put into a 9 x 13-inch baking pan. Bake at 350° for 10 minutes. Cool.
Combine mayonnaise, Worcestershire and grated onion. Refrigerate 2 hours ahead of serving time. Cook lima beans. Drain. Add green beans and peas with 1/2 stick butter, salt and pepper to taste. Heat until hot. Heat sauce and pour over vegetables. Serve at once. Serves 8. Easy and delicious.
Cream butter and sugar thoroughly. Add egg yolk, mix. Add flour sifted with cinnamon. Pat into ungreased 9 x 13 pan. Pour unbeaten egg white over surface - drain excess. Sprinkle with 1 cup chopped pecans, pressing lightly with hand. Bake at 325° for 30 minutes. Cut into bars while hot. May be made ahead of time - freezes well. Yield: 4 dozen.
Mix first 6 ingredients. Add chicken broth. Top with crushed cornflakes. Bake at 350° for 45 minutes.
Heat salad oil in Dutch oven or heavy kettle with a tight fitting lid. Brown the beef quickly on all sides and sprinkle with salt, pepper and cayenne. Chop all vegetables in small pieces (not through grinder, please). Add the chopped vegetables to meat and cook over very low heat with tight cover for 2 1/2 hours or until beef is tender when pierced with a fork. Serves 6. Good with unthickened vegetable meat gravy over it. Also, good cold.
Cook beef in water until done, then add remaining ingredients. You can add a little more or less of the veggies you like or dislike. Salt and pepper to taste or about 1/2 teaspoon of each. Once the meat is cooked you can add the veggies and then simply fill the cooker with water just over the veggies. Bring to a boil and then simmer for at least 15 to 20 minutes. Make a cooker full! Is great warmed over and is low in fat.
Combine ingredients in saucepan; simmer gently a few minutes to blend flavors. Brush onto grilling meat. Works well with beef, chicken or pork.
Melt sugar, water, oleo and flour in a 9 x 13-inch pan in oven. Fill each pie crust with the sugared berries. Fold pie crust in half and press edges to seal. Put berry-filled crusts in pan with melted mixture. Spoon mixture over crusts to coat them. Drop extra berries around sides of pan. Cook in oven at 375° for 45 minutes or until crust is brown.
In top of double boiler, melt chocolate over hot water. Stir occasionally. Remove from heat and add sweetened condensed milk, salt, vanilla and nut meat. Stir until smooth. Turn into wax paper-lined pan and spread mixture evenly. Refrigerate 2 hours or overnight. Turn out on a cutting board, with a sharp knife, cut into squares. Store in airtight container.
Cut beef into 1-inch pieces. In a paper bag, combine flour, salt and pepper. Add meat, a few pieces at a time. Close bag and shake to coat. Repeat with remaining meat.
Mix 1/2 can soup with the mixture and remaining half when adding the tuna mixture and noodles. Next, add the soup, noodles and tuna mixture together in baking dish. Bake at 350° for 45 minutes. Remove and top with Cheddar cheese and sliced olives. Return to oven to melt cheese.
Boil sugar and water for 10 minutes. When cool, add Espresso coffee and vodka. Chop dry vanilla bean in pieces and divide between bottles. Pour liquid in bottles and shake every day for 3 weeks.
Mix all ingredients and add salt and pepper to taste. Best when made 24 hours before serving so flavors will blend. Serve with Fritos scoops.
Blend everything together, except the whipping cream, for 2 to 3 minutes. Add whipping cream last on low speed until blended. Store in the refrigerator. Makes 3 small bottles. Stays fresh for 3 weeks.
Preheat oven to 350°. Dice artichoke hearts. Add shrimp, cream cheese, mayonnaise, picante sauce and Parmesan cheese. Mix well. Spoon into 9-inch pie plate. Bake for 20 minutes or until heated through or microwave on High for 3 minutes. Garnish with red pepper and green onions. Serve with chips and assorted veggie dippers. Makes about 2 1/2 cups dip.
In 1-quart batter bowl, blend mayonnaise, yogurt, curry powder and salt. Set aside.
Cream margarine, sugar, cream cheese, and vanilla. Add eggs one at a time alternating with flour and ending with flour. Put in greased and floured tube pan. Bake in cold oven set at 300° for 1 1/2 hours.
Cook noodles and drain. Add all ingredients to the noodles. Bake in a greased casserole dish (13 x 9 x 2-inch) at 350° for 40 minutes, covered, then 20 minutes, uncovered.
In a wok, melt butter in 1 tablespoon olive oil over high heat until hot, swirling to coat sides of pan. Add shrimp and stir-fry until shrimp are pink and curled, 2 to 3 minutes. Remove to plate. In same wok, heat remaining 2 tablespoons oil over medium-high heat. Add onion and garlic. Stir-fry until soft, 3 to 5 minutes. Add wine, chicken broth, salt, pepper and lemon juice. Boil over high heat until reduced by one-third, about 3 minutes. Return shrimp to wok. Cook, tossing, for 30 seconds to heat through. Add parsley and serve with rice and lightly sauteed zucchini.
Sift together first 5 ingredients. Make three holes in this mixture. In first hole, add vinegar and vanilla. In second hole, add oil. In third hole, put cold water. Mix with a slotted spoon until lumps are gone. Bake at 350° for 35 minutes or until done.
Rinse beans. Place in a large kettle with stock and ham bones. Bring to a boil. Reduce heat; cover and simmer for 2 to 3 hours or until beans are tender. Stir in carrots, onion and pepper. Cover and simmer for 30 minutes. Combine flour and cold water until smooth. Gradually stir into soup. Cook for 10 minutes. If too thick, add more water. Serves 100 or makes 6 1/4 gallons.
Add oats to boiling water and set aside for 20 minutes. Cream butter, sugar and eggs. Mix flour, soda, cinnamon and vanilla, then mix with oats in batter.
Saute chicken in 4 tablespoons of oil with onion and garlic. Sprinkle curry powder on chicken and add 4 cups water, salt, pepper and soy sauce; bring to a boil. Add diced carrots and potatoes. Cover and simmer for 30 minutes. Add cornstarch to 1/2 cup water, then to chicken and thicken. Serves 8 to 10.
Heat oven to 375°. Grease round layer pan or square pan. Blend all ingredients, beating vigorously 1/2 minute. Spread in pan.
Fold yogurt into Cool Whip. Add fruit; blend. Spoon into crust. Freeze until firm, about 4 hours. Place in fridge 45 minutes before cutting to serve.
Melt jelly with the mustard. Add the horseradish and franks that have been cut into 1-inch pieces. Heat and serve.
On cutting board, pound each steak to 1/8 inch thickness with mallet or side of meat cleaver. Cut steaks into about 4 x 2-inch pieces. In pie plate, beat egg with milk. On waxed paper, combine bread crumbs, Parmesan cheese, salt and pepper. Dip meat in egg mixture, then coat with crumb mixture.
Thaw pastry. Peel Gouda and spread with mustard. Wrap each cheese with a sheet of pastry. Bake at 400° for 30 minutes or until golden brown. Cut into wedges and serve with fruit.
Roll crackers to crumbs and reserve 1/2 cup. Cut marshmallows into small pieces with wet scissors. Combine crumbs, marshmallow pieces, nuts and dates. Add cream slowly until mixture is moist enough to hold together.
Beat cream cheese until soft, add color and flavor. Gradually beat in powdered sugar. Knead the mixture until of a pie dough consistency. (A soft or firmer candy can be made by adding or decreasing sugar.)
Line a medium-size dish (9 x 13-inch) with vanilla wafers. Beat together the margarine, cream cheese, confectioners sugar and vanilla. Spread creamed mixture over wafers. Cover with a layer of berries. Top with Cool Whip and refrigerate until ready to serve. Best to make and serve the same day.
Crumble together the peanut butter and powdered sugar. Then follow directions making pudding. Put 1/2 of crumbled mixture on top of crust, then pour on vanilla pudding. Top with Cool Whip and garnish with remaining peanut butter crumbs. Refrigerate at least 2 hours.
Mix all ingredients together and pour into casserole dish (except crackers). Sprinkle top with a few cracker crumbs and paprika, if you like. Bake at 375° for 40 minutes.
Put first five ingredients in a cooker and bring to a boil. Let cool. Mix cocoa mixture with last 7 ingredients. Bake on a cookie sheet with edges. Bake at 350°.
Cook spinach, drain and press out as much excess moisture as possible. Combine all ingredients; mix well. Shape into 3/4-inch balls. (Can be frozen at this point.) Place on lightly greased baking sheets. Bake at 325° for 15 to 20 minutes.
Put sugar, salt, soda and baking powder in a bowl and add buttermilk. Stir well, then add corn meal and flour alternately. Melt shortening; add to mixture and pour into hot pan. Bake in moderate 350° oven for 45 to 60 minutes.
Stir sugar, cocoa, salt, milk and vanilla together in 1 1/2-quart casserole dish. Put butter over top in center of dish. Place in microwave for 2 minutes. Stir vigorously until smooth. Blend in nuts. Pour in butter dish or pan. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares and serve.
Mix together. Put into greased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes.
Mix flour, sugar and cream of tartar in medium saucepan. Add water, food coloring and oil. Stir over medium heat for 3 to 5 minutes. Remove from pan when mixture forms a ball and place on floured surface. Knead for 3 minutes. Store in airtight container.
Combine cottage cheese, sour cream, salt and pepper to taste. Pineapple (optional).
Combine sugar, shortening and salt. Mix thoroughly. Add beaten eggs. Mix milk and water; scald. Cool to 80°. Add yeast and vanilla; stir until well mixed. Add to egg mixture. Add flour; mix thoroughly. Place dough in warm place (80°). Allow to rise 2 hours or until double in bulk. Punch down; allow to rise 15 minutes more.
Cut, cook and scrape squash. Mash squash in a large bowl. Mix in remaining ingredients and pour into a 9 x 13-inch pan. Bake, uncovered, for 45 minutes at 350° (until brown on top). Freezes well.
Sift together flour, baking powder, salt, cinnamon, cloves, allspice and sugar. Now add 1/2 cup margarine, table syrup, milk and vanilla. Beat two minutes. Then add eggs. Beat more and bake. A really good spice cake.
Halve each tomato. Place cut side up on baking dish. Sprinkle with salt and spread with mustard. Finely chop the pepper, celery and onion; mix with melted butter and spoon over each tomato half. Bake in a 325° oven for 30 minutes.
Brown hamburger with seasoning, 1/2 cup water and olives. Line pie plate with crescent rolls. Add 3/4 cup crushed corn chips over crust. Add hamburger filling. Spread sour cream over hamburger. Add Cheddar cheese. Add remaining corn chips. Bake 25 minutes at 375°. Serve with taco sauce.
Drain the pineapple saving the juice. Prepare cake batter as package says, using the juice instead of water. Add some water if needed. Bake as directed in 9 x 13-inch pan. Cool; cut cake into 1-inch squares. Prepare the pudding by package directions. Place 1/2 cake into punch bowl. Top with half of the pudding, then 1/2 of each of the following: pie filling, pineapple, banana, fruit cocktail, oranges, whip topping and coconut. Then do the same again. Cover and chill for at least 6 hours or overnight. Serves 55.
Preheat oven to 450°. Mix shortening and flour thoroughly in a bowl. Stir in enough milk to make a soft puffy easy to roll dough. (Too much milk makes dough sticky; not enough makes biscuits dry.) Knead lightly 25 to 30 times. Roll 1/2-inch thick. Cut with biscuit cutter and place on greased cookie sheet. Bake until brown.
Mix and cook the first 3 ingredients 7 to 8 minutes, stirring all the time. Remove from heat. Add the chocolate chips. Dissolve. Add marshmallows. Dissolve. Add nuts and mix well. Pour into a 10 x 15-inch pan until very firm. Cut into squares. Yields 5 pounds.
Let cream cheese soften. Mix pudding powder with cream cheese. Drain fruit and mix with cream cheese mixture. Shape into ball and chill.
Combine sugar, salt and cornstarch in saucepan. Add water and boil for 10 minutes. Stir frequently. Add butter and pineapple to syrup mixture. Pour over sweet potatoes in shallow casserole dish. Bake at 350° for 30 minutes.
Crush graham crackers fine; place on the bottom of dish. Combine the gelatine, milk, egg yolks and sugar; cook slowly, until slightly thick. Beat egg whites until stiff; add whipping cream. Place both mixtures in dish. Top with crushed graham crackers. Refrigerate.
Mix well and put into a 13 x 9 x 2-inch pan. Bake at 350° for about 15 minutes. Cool completely.
Cook cabbage about 7 minutes in boiling water. Drain. Alternate sliced apples and cooked cabbage in greased casserole. Add franks. Make sauce: Melt butter and stir in cornstarch. Then stir in sugar, water, vinegar and salt. Pour over cabbage mixture. Bake for 1 hour.
Brown meat in margarine with flour. Add rest of ingredients. Cover. Simmer 2 hours. Add carrots, potatoes and pearl onions.
Melt 3 tablespoons of the butter until foamy. Add onions and saute until limp. Sprinkle with flour. Cook and stir for 3 minutes, then gradually add chicken stock. Cook and stir until smooth and thickened. Add pumpkin puree, seasonings and half and half. Reheat, without boiling, and adjust seasonings to taste. Stir in remaining 1 tablespoon butter until just melted. Serve immediately, topped with croutons.
Mix all in bowl, then let rise until double in size. Work out, then put in pans. Let rise again, then bake at 400° for 20 minutes, or until golden brown.
Cook all ingredients until tender. Cook spaghetti as directed until just before it is completely tender. Add chicken and spaghetti to sauce. Top with Parmesan, if desired.
Mix dry ingredients. Dip chicken in egg, then coat with dry mixture. Cook covered on High for 15 minutes.