HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggs, sugar and flour.	Mix margarine and cocoa and add to mixture. Add nuts and vanilla.	Spread	in 9 x 13-inch pan and bake at 350° for 10 minutes. Remove from oven and spread small marshmallows over top. Return to shut-off oven to puff up	and spread marshmallows. Cool slightly and frost.
Mix corn flake crumbs and margarine thoroughly in 9-inch pan. Press firmly and evenly over bottom and sides of pan. Chill. Beat the cream cheese until light and fluffy. Add condensed milk and blend thoroughly. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 3 to 4 hours or until firm. Top with chilled cherry pie filling before serving.
Preheat oven to 375°. Rinse, drain and coarsely chop sauerkraut. Crumble ground beef. In a large bowl, place sauerkraut, ground beef, bread crumbs, corned beef, egg, parsley and garlic; mix until well blended. Pat one-half of the mixture into a shallow 1 1/2-quart round baking dish, forming a slight rim along outer edge of dish.
Preheat oven to 400°. Spray large cookie sheet with nonstick spray. Rinse chicken in cold water. Dip in yogurt, then in bread crumbs. Bake for about 1 hour, turning once. When turning, spray chicken with butter flavor Pam.
Soak gelatine in 10 tablespoons water. Heat sugar in another 10 tablespoons water until dissolved, add gelatine and let cool. Beat until almost stiff. Pour into pans, thickly dusted with powdered sugar. When stiff, cut in cubes and roll in powdered sugar.
Sift first 4 ingredients together and add next 3 ingredients. Fold in nuts and apples. Bake in tube pan for 1 hour at 350°.
Mix flour and shortening until mixture is like coarse cornmeal. Beat egg slightly and add to wet ingredients. Mix wet ingredients with dry and mix with a fork until blended. It will be sticky. Refrigerate 1 1/2 hours, then sprinkle pastry cloth with flour and roll out.
Peel peaches, cut up and discard seed. Combine flour and sugar. Add milk and mix well. Place fruit in 9-inch baking dish. Cover with sugar and flour mixture. Bake at 325° for 35 minutes.
Prepare Chili-O mix. Add flour, shortening, tomato paste and water. Mix well. After browning tortilla shell, dip the whole shell into sauce, then fill as desired. Roll like jelly roll. Leave seam on the bottom of pan.
Chop vegetables coarsely. Heat large skillet or wok to medium-high setting, using bacon drippings or two teaspoons of vegetable oil. Pour all vegetables into skillet or wok and cover. Cook 8 to 10 minutes only to heat vegetables and remove from heat while slightly crisp. May top with crisp crumbled bacon.
Brown sausage in skillet; drain grease and set aside. Place a layer of potatoes in baking dish. Sprinkle some cooked sausage, diced onion and shredded American cheese over potatoes; repeat layers until all ingredients have been used. Mix soup with 1/2 cup of water in bowl. Pour this over casserole. Slice 1/2 stick butter into pats and place on top. Bake at 375° for 1 1/2 hours or until potatoes are tender.
Preheat oven to 350°. Prepare stuffing as directed. Spread on bottom of 9 x 13-inch pan. Sprinkle turkey or chicken over stuffing. Sprinkle onions, mushrooms and broccoli over chicken. Sprinkle cheese on top. Spoon soup (undiluted) over all. Bake for 30 to 35 minutes at 350°. Serves 6. Enjoy.
Toast English muffins (each muffin will make 2 pizzas). Spread spaghetti or pizza sauce on top of toasted muffin (and/or meat). Sprinkle Parmesan cheese on top. Place in oven until bubbly.
Saute onion and garlic in saucepan in 2 tablespoons of oil until lightly browned. Add tomatoes, tomato paste, 1/2 cup water, 1/2 teaspoon salt, herbs and red pepper. Simmer, covered, for 1 hour. Combine beef, pork, parsley, eggs, bread crumbs, 2 tablespoons Parmesan cheese, pepper and 1/2 teaspoon salt. Shape into 1/2-inch meatballs. Saute in remaining oil until browned; add to sauce. Simmer for 15 minutes.
Preheat oven to 400°. Spray a 9-inch square baking pan with Pam or Baker's Joy. In a small mixing bowl, soak raisins in Port and set aside. In a mixing bowl, sift together oat bran, flour, baking powder and cinnamon. Place in another bowl the brown sugar, oil, milk, corn syrup, vanilla and egg substitute; mix with an electric beater for a minute or two. Add carrots to the liquid mixture, then stir in the flour mixture, then the raisins and Port. Pour mixture into prepared baking pan; bake for 40 to 45 minutes or until a toothpick, when inserted in center of cake, comes out dry. Let cool to room temperature, then cut into squares.
In saucepan, combine butter, brown sugar and syrup. Stir well and bring to boil. Stir in condensed milk. Simmer, stirring constantly, until it reaches 234° to 238° or soft ball. Stir in vanilla. Pour over popped corn. Stir well. Butter hands lightly and shape into balls.
Saute onions and margarine until tender but not brown. Add flour, broth and water. Simmer for 45 minutes covered. Pour servings in soup bowls. Top with sliced cheese (2 slices make it better). Put a few croutons on top of cheese and place under broiler until cheese melts.
Add oil, sugar, zucchini and vanilla to eggs. Mix together dry ingredients and nuts; add to egg mixture. Pour into 2 greased and floured loaf pans. Bake at 350° about 1 hour.
Preheat oven to 350°. Mix meat, rice, oregano and parsley together. Layer cabbage, meat mixture, sauerkraut and tomato juice. Pour remaining ingredients over. Cover and bake for 1 1/2 hours. Uncover and let bake 15 minutes longer.
Brown hamburger, onion, pepper and celery. Put all ingredients in Dutch oven and simmer about 1 hour.
Cook yams, drain. Add canned yams (pour off some of the juices). Mash all yams. Add pineapple, orange juice and rum. Blend. Pour into greased Pyrex pan. Sprinkle with marshmallows. Bake at 400° until bubbly (20 to 25 minutes).
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle yeast; stir until dissolved. Add lukewarm milk mixture, eggs and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make soft dough. Turn out onto lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Punch down. Turn out on lightly floured board. Shape into rolls.
Cream butter with brown sugar in a small bowl. Add flour and nuts; mix to make a crumb mixture. Reserve 3/4 cup for toppings. Press remainder into bottom of an 8-inch square pan. Bake at 350° for 12 to 15 minutes.
Melt butter; add flour. Add milk to make sauce. Add cheese, pimentos and asparagus. Salt and pepper to taste. Server on toast.
Poke the steak all over with the tines of a fork; cut in half against the grain to make 2 steaks. In a non-reactive bowl or large resealable plastic bag, combine the soy sauce, Worcestershire sauce, vinegar, oil, garlic, sugar and pepper to taste. Add the steak and turn to coat. Cover to reseal the bag and marinate at room temperature for about 1 hour or refrigerate for up to 6 hours. Remove the steak from the marinade and pat dry with paper towels. Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks for 5 to 8 minutes on each side for rare to medium rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter.
Place the beef roast in a large cooking vessel with salt, pepper and other seasonings; cover roast with cold water about two inches over top. Cook on medium high heat until roast is tender. Remove roast from boiling stock and let cool for several minutes. Slice or tear roast into strips. Place back into stock; bring to a boil and add prepared dumplings. Cook for about 15 minutes.
Add all ingredients together and mix well. Drop by spoonful in hot grease or butter. Use Teflon coated skillet when frying in butter.
Mix ingredients together slowly a little at a time. Use lemonade scoop for 1 cup cocoa. Add hot water. Keep in airtight container. Makes a large amount of cocoa.
Cook chicken breasts and take off bones (save broth). In a large bowl, put chicken (chopped), onion and bell pepper. Salt and pepper to taste.
Stir broccoli, onion, garlic, salt and pepper in a round baking dish, 8 x 1/2-inch. Cover tightly and microwave on High (100%) until vegetables are crisp-tender, 3 to 4 minutes. Stir. Arrange chicken and water chestnuts evenly on broccoli. Cover with waxed paper and microwave on High (100%) for 3 minutes.
Combine in saucepan the sugar, 1 cup water and lemon rinds. Stir over low heat until sugar is dissolved. Boil about 7 minutes. Cool. Add lemon juice and ice water. Pour over ice in pitcher or tall glasses.
Blend curry powder into Kraft mayonnaise. Gradually blend in the evaporated milk. Add the rest of the ingredients. Heat, stirring occasionally. Serve over hot cooked rice. Serves 4.
Peel and slice apples. Fill hot jars with apples leaving 1 inch headspace.
Place fruit in bottom of glass dish. Mix sugar and flour, then add egg. Pour over fruit. Pour margarine over everything. Bake at 350° for 35 minutes. Serve warm with ice cream.
Mix mayo, sour cream, water chestnuts, soup mix and spinach together. Hollow out the bread and use it as a serving dish for the dip. Use pieces of bread for dippers.
Mix all ingredients well. Make burgers. Bake in oven or fry. Serve on roll with alfalfa sprouts and a slice of red onion.
In a large bowl, combine the first 8 ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from the marinade and coat each piece with crumbs. Arrange on a shallow baking dish. Bake, uncovered, at 350° for 45 minutes or until juices run clear and chicken is tender.
Place egg in 1 1/2-quart greased casserole; beat well with fork. Stir in milk, sugar, corn, crackers and butter. Cover; microwave at Medium-high for 10 minutes. Stir well. Sprinkle with paprika. Cover; microwave at Medium-high 5 to 6 minutes. When done, center will be just barely set. Makes 4 servings.
Combine first 4 ingredients in large crock-pot. When this is completely combined, add 1 pound Velveeta cheese and let this completely melt. Stir constantly.
Blend oats in blender to a fine powder. In bowl with mixer, cream butter and both sugars until fluffy. Beat in eggs and vanilla. In another bowl, combine oatmeal powder, flour, salt, baking powder and soda. Add oat mixture to butter mixture; beat until just blended. Stir in chocolate pieces, grated chocolate and nuts.
Mix all together about 2 minutes. Pour into a well-greased muffin tin. Bake 10 minutes or until golden brown at 450°. Makes 12.
Saute onions, bell pepper, jalapeno pepper and pimento in butter. Mix cooked rice and corn to the sauteed mix. Add sugar, salt and pepper. Place in a buttered dish. Cook for 20 minutes at 300°. Grate cheese on top the last 5 minutes or until melted. (Can be frozen. Leave cheese off until ready to cook.)
Cook sorghum, sugar, butter and water until it forms crystal ball when dropped in cold water, then add 1/4 teaspoon soda. Pour over popcorn. Make balls or leave loose.
Combine all ingredients in 1-1/2 qt casserole dish. Cover. Microwave 10-12 minutes on high. Let stand, covered, for 2 minutes before serving.
Preheat oven to 350°. Prepare cake mix as directed on package. Pour batter into a well greased and floured 10-inch Bundt pan. In small mixing bowl, beat cheese, margarine and cornstarch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla until smooth. Pour evenly over cake batter. Bake 50 to 55 minutes or until wooden pick near center comes out clean. Cool 15 minutes; remove from pan and cool. Sprinkle with confectioners sugar or drizzle with chocolate glaze.
Sift flour. Cream together sugar, margarine and Crisco. Mix in flour and flavoring, then beat in eggs one at a time until blended. Pour into well-greased tube pan. Bake 45 minutes at 350 degrees.
Beat egg whites until frothy; add cream of tartar. Beat until stiff, gradually adding sugar. Beat well; add vanilla. Fold in soda crackers and chopped nuts. Bake in 12 x 8-inch glass pan, well greased and floured, at 350° for 25 minutes. Let cool.
Preheat oven to 325°. Lightly grease cookie sheet. Coarsely chop the dried fruit. In a medium bowl, combine coconut, sugar, flour and salt. Stir in the egg whites and vanilla. Stir in the chopped fruit and walnuts. Drop rounded teaspoonfuls of dough 1-inch apart onto the cookie sheet. Bake for 15 minutes or until edges of the macaroons are golden. Remove macaroons to cool. Repeat with remaining dough.
Preheat oven to 425°. Grease a 10-inch skillet or 2-quart baking dish; set aside. Brown sausage and onion in medium skillet; drain well. Combine eggs, corn meal, corn, milk and oil. Pour half of corn meal mixture into prepared dish. Sprinkle with sausage mixture and cheese. Pour remaining batter over top. Bake 30 to 40 minutes. Let cool 10 minutes. Makes 6 to 8 servings.
Brown meat and drain well. Add soups and a dash of Worcestershire sauce. Cook over medium heat and then turn heat down and let flavors blend. Serve on buns.
In covered blender or food processor, combine V-8 juice, cucumber, lime juice and chili powder. Blend until smooth. Add ice cubes, one at a time, blending until ice is finely crushed. Serve immediately.
Wash pork roast and pat dry. Sprinkle pepper and paprika liberally over roast. Place in 250° oven and cook until well done.
Discard stems and break into small bite sizes (can be shredded). Combine with remaining ingredients. Marinate 24 hours for extra good flavor or eat it immediately. Serves 4 to 6.
In medium bowl, gently stir together turkey, apple, celery and raisins. In cup, stir together dressing and brown sugar. Pour over turkey mixture. Toss gently to coat. Serve on lettuce leaves. Makes 2 servings.
Stir all ingredients (except apples) together with large spoon. Add apples. Grease and flour pans. Bake at 350° for 1 hour. Makes 2 loaves.
Mix together the mayonnaise, parsley, dill weed, sour cream and onion. Make sure they are mixed well. Dice corned beef and combine with the previous mixture, making sure that the slices separate. Chill mixture overnight.
Combine dry ingredients in a large mixing bowl. Add eggs and oil; stir until dry ingredients are moistened. Don not beat. Stir in vanilla, pineapple, nuts, and bananas. Spoon into 3 greased and floured 9- inch cake pans. Bake at 350 degrees for 25-30 minutes. Cool. Frost with cream cheese icing. Sprinkle chopped nuts on top.
Mix all ingredients together. Do not mix Jell-O with water; use dry. Chill overnight.
Heat oven to 350°. Spray a 9 x 13-inch pan with nonstick cooking spray. In medium skillet, brown beef and onion; drain. Stir in spaghetti sauce; mix well. In small bowl, combine Ricotta cheese, Mozzarella cheese and egg whites; mix well. In the prepared pan, spread 1/3 of meat sauce, 1/2 of rice and 1/2 of Ricotta cheese mixture; repeat layers. Spread remaining sauce on top; sprinkle with Parmesan cheese. Bake at 350° for 30 to 35 minutes or until hot and bubbly. Let stand for 10 minutes before serving. Yields 8 servings.
Heat oil in large pot. Add mushrooms and onions and cook 5 minutes. Add broth, chicken and garlic. Simmer 10 minutes. Stir in pasta, tomatoes, parsley and thyme. Cook 5 minutes. Yield: 9 cups.
Mix well with mixer; roll into balls and mash with a fork onto a greased cookie sheet. Bake at 350° until light brown.
Preheat oven to 400°. Grease 9 X 13 baking pan. In large bowl, mix first 5 dry ingredients. In a medium bowl, beat cheese, corn and chilies with their liquid. Stir in onion, eggs, milk and margarine until blended. Stir into flour mixture just until flour is moist. Spread batter in pan. Bake 30 minutes until golden brown and toothpick in center comes out clean. Makes 15 servings.
In a bowl, combine 1/3 cup of the soup with the beef, bread crumbs, egg, salt and pepper. Shape into 6 patties and brown; pour off fat. Gradually blend in remaining ingredients, stirring to loosen browned meat bits. Cover and cook over low heat 20 minutes or until done. Stir occasionally.
Cook sausage; drain. Break into pieces. Beat eggs and add milk, salt and mustard. In greased baking dish, layer bread, sausage and cheese. Pour egg mixture over these layers. Refrigerate overnight.
Mix first 6 ingredients in a bowl. Preheat oven to 250°. Apply rub to both sides of brisket (fatty side last). Place in pan, fatty side up, and cover with heavy-duty foil or use roasting pan with lid. Bake for 10 to 12 hours. Can be cooked on grill.
Mix hamburger and dry soup mix. Spread in bottom of a 9 x 13-inch cake pan. Drain vegetables and spread on top of hamburger mixture. Mix together soups (do not add water). Spoon or spread on top of vegetables, then place Tater Tots neatly atop of soup mixture. Heat in oven at 350° for 1 hour or until done. Let cool 10 minutes before serving.
Mix all of the ingredients together and heat thoroughly. Good for large crowds. Leftovers are even better.
Cream the butter and sugar together until very smooth. Add eggs, one at a time. Beat just until yellow is all through the mixture. Add flour, one cup at a time, beating only until mixed after each cup. Add vanilla. Stir until stirred in. Spoon into tube pan and cook at 300° for 1 hour and 20 minutes or until done.
Saute chopped onions and celery in butter. Cook chopped broccoli in water. Melt together cream of mushroom soup and Cheez Whiz. Combine. Add uncooked Minute rice. Bake in greased casserole dish at 350° for 1/2 to 1 hour. Serves 6.
Saute celery and onion in oil until tender. Brown meat and drain. Add celery and onion. Stir in remaining ingredients and simmer, uncovered, for 15 minutes. Serve as chili or spoon into taco shells or over chips.
Combine ingredients. Dip chicken or fish in water, then in crumbs. Put on nonstick sheet, sprayed with Pam. If any crumbs remain, sprinkle on. Bake at 350° for 20 minutes or until done. Makes 2 servings.
Mix; spread in a 13 x 11-inch greased and floured pan. Bake at 350° for 30 minutes. Cut while warm.
Slice sausage. Brown sausage, ground beef and onion. Lower the heat to simmer. Drain the oil from meats. Add remaining ingredients to meats. Simmer for 2 to 3 hours. Season to taste. Makes a big pot . . . enough to feed 12 hungry basketball players.
Cook meats and cut in small pieces. Cool stock and remove grease. Cook bacon and brown onions in fat. Cook 2 stalks celery with chicken or add 1 can cream of celery soup. Cook corn in bacon drippings and let stand with creamed potatoes (add to stew last to prevent sticking). Cook very slowly several hours. Season with salt, pepper, 2 tablespoons Worcestershire sauce and hot sauce.
Cut bacon into 1-inch pieces. Lightly brown. Add all other items and fry. Salt and pepper to taste. Cabbage may be added halfway through cooking potatoes. Add 1/2 stick butter. Cover and complete cooking.
Beat brown sugar and oleo until fluffy. Stir in baking mix and nuts. Mix until crumbly (reserve 1 cup). Press mixture in pan and bake 12 minutes at 350°. Mix cream cheese and sugar. Beat in remaining ingredients. Pour over mixture in pan. Sprinkle with reserved crumbs. Bake 25 minutes at 350°.
Flour and brown chicken. Place in shallow baking dish. Stir and heat in saucepan cooking wine, soy sauce and sugar. Pour over chicken. Bake at 250° for 2 hours or until sauce of barbecue consistency. Turn chicken over at least once.
Mix together hamburger, cracker crumbs and water. Pat into a jelly roll pan (about 1-inch thick) and put into the refrigerator overnight to chill well.
Lay turkey breast, skin up, on some sprigs of rosemary and oregano and bake in a covered dish with 1/2 cup water. Salt and pepper. Cut turkey into 1/2-inch cubes. Put approximately 3 tablespoons of turkey and 1 tablespoon grated Swiss cheese in the center of each crepe. Add 2 tablespoons of hot Mushroom Sauce. Roll up the crepe. Add 1 tablespoon Mushroom Sauce over the top of the crepe. Garnish with rosemary sprigs.
Mix flour, sugar and oleo until crumbly. Pour apples in buttered baking dish, 8 x 8-inch. Sprinkle jello over apples and pour water over apples and jello. Next sprinkle flour mixture over apples. Bake 40 minutes in a 350° oven or until apples are tender and topping is golden brown. Can be served with ice cream.
Melt butter in a large skillet over medium heat. Add sweet potatoes; cover and cook over medium heat for 5 minutes or until golden brown. Turn potato slices over. Reduce heat; cover and cook 5 more minutes. Remove potatoes from skillet. Add apples; cook 5 minutes on each side or until tender and golden brown. Return potatoes to skillet. Add sugars, pecans, cinnamon and salt, tossing to coat. Add 2 tablespoons water, stirring to mix. Cook 5 minutes, until potatoes and apples are glazed and tender.
Brown hamburger meat and onion. Add soups, enchilada sauce, green chilies and picante sauce. Cook until hot. Stir in cheese until melted. Serve hot with tortilla chips.
In a 9 x 13-inch pan, combine Butter Buds, onion tops and lemon-pepper seasoning. Stir in water. Add the potatoes. Toss to coat well. Bake, uncovered, in a 375° oven for 45 to 50 minutes until potatoes are tender and beginning to brown, stirring twice. Goes great with Tangy Baked Chicken and has no fat. Makes 4 side dish servings.
Mix first 4 ingredients (flour through salt). Cut in margarine. Combine egg and milk; add to dry ingredients. Stir until moist. Knead gently on floured surface a few times. Pat out to 1/2-inch thickness. Cut and bake on ungreased sheet 10 minutes at 450°. Add pecans and raisins (English style).
Pierce pork all over with a carving fork. Rub salt, then liquid smoke over meat. Place roast in a crock-pot slow cooker. Cover and cook on low for 16 to 20 hours, turning once during cooking time. Remove meat from slow cooker and shred, adding drippings as needed to moisten.
Mix salt and flour; add cold water gradually and beat mixture with egg beater until smooth. Add hot water and boil until mixture loses chalky appearance. Beat until smooth. Color with food coloring.
In large bowl, beat softened cream cheese until fluffy. Gradually add condensed milk and beat until fluffy. Add lime juice and green food coloring. Mix until creamy and smooth. Fold in Cool Whip; mix well.
Heat oven to 275°. Grease and flour two cookie sheets. Beat egg whites until stiff, but not dry. Slowly add the 2/3 cup sugar and 1/2 teaspoon of salt. Beat until smooth and shiny. Stir in with a spoon 1 cup of chocolate chips and 1 cup of nuts. Drop by teaspoons onto cookie sheet. Bake 15 minutes at 275° (or can turn off oven and leave kisses in oven overnight). Makes about 4 dozen.
Place the cabbage and onion in a large bowl; set aside. Combine the vinegar, sugar, salt, celery seed and mustard and bring to a boil. Set off heat and add 1 cup oil. Bring to a second boil and pour over cabbage and onion. Let set for 24 hours. Stir before serving.
Beat eggs and sugar. Stir in oil and remaining ingredients. Batter will be stiff. Add apples last. Pour into a 9 x 13 cake pan. Bake at 350° for 50 minutes.
Wash the figs by filling a bowl large enough to submerge them in water. Dissolve the salt and baking soda in the water. Using your hands, toss gently so as not to bruise the figs. Drain the water, rinse in clear water and drain again. Put the figs and sugar in a large pot over medium-low heat. Stir gently as they begin to cook. Raise the heat to medium when syrup forms and let it come to a gentle boil. Simmer, uncovered, for about 3 hours or until a foam appears around the edges of the pot. Stir occasionally. Spoon the hot mixture into 5 hot sterilized pint-sized preserving jars, filling to within 1/2-inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on a metal ring. Process in a hot-water bath for 15 minutes. Using tongs, remove the jars. Place on a towel and let cool. Test the seals. Tighten the rings. Store in a cool, dark place. Let age for at least 2 weeks before using. Yield: 5 pints.
Cook chicken in water, salted to taste, until tender. Cool; remove from bone and chop fine. Combine chicken, celery, eggs, pickle relish and broth. Moisten with mayonnaise. Chill. Can be served on lettuce. Makes good sandwiches.