HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter over low heat in a small pan. Add cocoa, conf. sugar and milk. Stir and heat until everything is blended. Pour over cake (leave in pan) and spread.
Combine flour, sugar and cocoa in mixing bowl. Heat cola and oleo to boiling point. Pour over flour mixture. Add eggs, buttermilk, soda and vanilla. Mix well. Add marshmallows and stir with spoon until they are coated. Pour into greased pan. Bake at 350° for 35 to 45 minutes.
Mix ground beef, bread crumbs, onions, milk, egg and next 3 ingredients. Make 1/2 to 1-inch size meatballs. Put shortening/oil in a skillet and cook until golden brown. Drain grease. In crock-pot preheat chili and jelly. After heated place meatballs in crock-pot. Let simmer approximately 1 1/2 to 2 hours on low. Makes approximately 5 dozen.
Trim crust off top and sides of loaf of French bread. Cut X's across top. Place Swiss cheese, cut in small pieces, in X's. In pan melt butter, mustard, onion, poppy seed and lemon juice until all is dissolved. Spoon over bread and bake at 350° for 30 minutes.
Pour into two 8-inch pie shells or 1 large pie shell. Bake at 350° for about 50 minutes.
Break graham crackers into sections and line bottom of pan. Bring butter to boil 3 minutes, stirring constantly. Pour over crackers and add pecans. Bake at 350° for 12 minutes. Let cool.
First, brown hamburger. Drain the meat. Take 13 x 9-inch glass pan and butter both sides and bottom. Spread biscuits on both bottom and sides. Put meat on top of biscuits, then put vegetables on top of meat. Put a little bit of water on top. Bake in 325° oven for 15 minutes. Pull out and put potatoes and cheese on top. Put back in oven for 3 to 5 minutes or until cheese melts.
Place rice on bottom of casserole dish. Place uncooked chicken on top of rice. Pour onion soup mix over chicken. Mix milk, soup and 1 soup can of water together. Pour over top of all. Bake at 325° for 1 to 2 hours.
Sift first 5 ingredients together. Beat eggs; add sugar, oil and pumpkin. Mix dry ingredients gradually into liquid mixture. Pour into four (1 pound) coffee cans. Bake at 350° for 1 hour. Remove while warm and wrap in foil.
Arrange drained peaches in a square baking pan. Pour lemon juice and spread brown sugar over peaches. Sprinkle with cinnamon.
Mix flour, sugar and salt in a bowl; set aside. Bring the oleo, cocoa and water to a boil and add to the flour mixture. Mix together the remaining ingredients and add to the other mixture. Bake at 400° for 15 to 20 minutes, in a well-greased cookie sheet pan.
Mix one cornbread mix according to directions on box and add 1/2 can corn. Put in bottom of a 9 x 13-inch pan. Layer hamburger, picante sauce, cheese and the other cornbread mix, mixed according to directions, adding the other half of the corn. Bake at 400° until golden brown. Serve immediately.
Cut olives into large pieces. Cut bacon into 1/4-inch strips and cook slowly until crisp. When bacon is half done, add onion and cook until soft. Drain off fat. Combine bacon and onion with eggs, celery and olives. Add mayonnaise. Mix. Stuff tomatoes and serve on lettuce.
Mix corns with butter and sour cream. Add eggs and stir in muffin mix. Bake in a 9-inch pie pan for 35 to 40 minutes at 375° until golden brown.
Preheat oven to 325 degrees. Combine cake mix, pudding, eggs, oil, 3/4 cup water and bananas. Mix well. Pour into greased and lightly floured bundt pan. Bake for 1 hour. Meanwhile, combine sugar, margarine and 1/4 cup water in sauce pan. Bring to a boil, and remove from heat. When cake is done, immediately pour sauce slowly over cake, allowing time for it to be absorbed. Leave cake in pan for 20 minutes before removing.
Heat milk; pour over bread crumbs. Add pimento, parsley, onion, grated cheese and seasonings, then add eggs. Put the vegetables in a greased or oiled 1 1/2-quart casserole; pour milk and cheese mixture over them. Set in pan of warm water. Bake in moderate oven at 350° for 1 hour, or until firm. Serves 6.
Brown meat and onion; drain excess fat and set aside. Combine cornbread mixes together according to directions on box. Additionally, add 1/3 cup milk and can of corn to the cornbread mixes. Using a nonstick spray, prepare a 9 x 13-inch baking pan. Pour a small amount of cornbread batter in pan to form a layer. Sprinkle meat mixture on top and then sprinkle grated cheese on top of the meat. Pour remaining cornbread mix on top of all and bake according to box directions.
Mix cornstarch, sugar, salt and nutmeg; add egg yolks. Mix. Add sour cream, raisins, lemon juice and nuts. Cook until thick. Pour into baked pie shell. Spread meringue on top and brown.
Rinse chicken and pat dry. In large bag, combine flour and seasonings. In shallow bowl, beat eggs and water. Place chicken a few pieces at a time in bag and shake to coat. Dip in eggs and shake in bag again. Fry chicken until done. Serves 4 to 6.
Combine cabbage, marshmallows, pineapple, apple, celery and enough salad dressing to moisten. Toss lightly and chill.
Mix all ingredients in a bowl. Pour into a greased casserole and bake 30 minutes in a 350° oven or until lightly browned.
Put vegetables and salt into ice water; let stand for 3 hours. Drain. Bring to boil vinegar, sugar and spices.	Add squash, onions and peppers; boil for 3 minutes and put into jars and seal.
Mix ingredients together. Place in casserole and bake for 50 minutes at 350°.
Heat oven to 375°. Grease 12 x 8-inch (2-quart) baking dish. In large skillet, brown ground beef and onion. Drain. Stir in water, pepper, tomato sauce, and tomato paste. Simmer for 15 minutes. Remove from heat. Stir in vegetables and 1 1/2 cups cheese. Spoon mixture into greased baking dish. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Place biscuits near outer edge of hot meat mixture, overlapping slightly. Sprinkle remaining cheese in center and around edge. Gently brush biscuits with margarine and sprinkle with oregano. Bake for 22 to 27 minutes or until biscuits are brown.
Mix butter with coffee, salt and chocolate. Add rest of ingredients and beat thoroughly. Let stand for 5 minutes. Beat until creamy and frost tops and sides of cakes.
Saute chopped onion in melted margarine until tender. Add the mushroom soup. Cut up 1/3 of a small box of Velveeta or American cheese. Add to onion and soup mixture. Melt cheese with mixture. Add 2 cups cooked rice and 10 ounces of frozen broccoli (thawed and drained). Pour in buttered casserole dish and top with cracker crumbs. Dot with butter. Bake at 350° for 30 minutes.
Blend first 5 ingredients like pie dough. Put half in 8 inch square pan. Mix remaining ingredients. Spread on crumbs. Put remaining crumbs on top. Bake at 350° for 45 minutes.
Mix all together and put in a greased loaf pan. Bake 1 1/4 hours at 350°.
Combine melted butter with dressing mix. Sprinkle small amount in casserole dish. Save enough to cover top of casserole and combine the rest of crumbs with the other ingredients. Pour into casserole dish. Sprinkle the reserved crumbs on top. Bake at 350° for 30 minutes or until bubbly and brown.
Peel shrimp (uncooked) and devein. Make roux (dark) of flour and oil. Add shrimp to this for a few minutes, stirring constantly. Set aside.
Brown beef cubes in oil. Add water, salt and pepper for seasonings. Simmer slowly until meat is tender. Add vegetables and cook 30 minutes or until vegetables are done. Yield: 6 servings. Carbohydrate 7 g, protein 11 g, fat 12 g, calories 180. One serving = 1 1/2 meat medium fat exchange, 1 vegetable exchange, 1 fat exchange.
Cream together margarine and sugar, beat egg and add to mixture. Tear bread slices and add with pineapple to first mixture. Mix together. Place in 1 1/2 to 2-quart greased baking dish and bake at 350° for 1 hour.
Chop nuts. Place all nuts, drained cherries and dates in a large bowl. Sift flour, baking powder, salt and sugar together. Coat the fruit and nuts with dry ingredients. Add vanilla to eggs and pour over coated fruit and nuts; mix well.
Mix sugar, cinnamon, nutmeg and salt together. Beat egg whites and water until it's meringue consistency. Add sugar mixture 1 tablespoon at a time. Beat to a stiff peak. Fold in pecan halves.
Mix coconut and pecans and press into a greased and floured 9 x 12-inch pan. Prepare cake mix as directed. Pour over coconut and pecan mixture. Melt butter and cream cheese. Add powdered sugar. Mix well and drop by tablespoons on top of cake batter. Bake at 350° for 45 minutes to 1 hour or when cracks form in center of cake. Do not overcook. No icing needed.
Sift flour. Beat eggs in 2 cup measuring cup with wire whisk. Whisk in	milk and oil. Stir just until moistened. Do not beat. Fill greased and floured muffin pan 2/3 full. For Surprise Muffins, fill 1/2 full, then drop 1 teaspoon of jelly or preserves in center. Add more batter to make 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Preheat oven to 350°. Combine first four ingredients in a buttered casserole dish. Put butter on top of applesauce. Bake at 350° for 35 to 40 minutes.
Blend all ingredients together. Pour into a 13x9 inch pan. Top with topping mix.
Dissolve jello in hot water. Add sugar and stir until dissolved. Add cool water. Set in refrigerator to cool until thick (soft). Add ground fruits, nuts and liquids. Mix then pour into mold and refrigerate.
Let egg whites stand at room temperature for 30 minutes. Sift flour and salt and set aside. Coat a 15x10x1 baking pan with nonstick cooking spray. Line with wax paper and coat the paper with spray. In a mixing bowl, beat yolks until slightly thickened. Gradually add sugar and beating until thick and lemony colored. Add orange peel, lemon juice and vanilla. Add sifted flour mixture and mix well. Batter will be thick. In another bowl beat egg whites until soft peaks form. Fold into batter. Spread into prepared pan. Bake at 350 for 12-15 minutes or until cake springs back when lightly touched in center. Cool on wire rack 5 minutes. Turn onto a kitchen towel. Sprinkle with 1 Tbsp. powdered sugar. Gently pull wax paper off and roll cake up jelly roll style, starting with short side. Cool completely on wire rack. Unroll cake- spread marmalade evenly over cake within 1/2 inch of edges. Roll up again, seam side down. Sprinkle with remaining sugar. Wrap and place in refrigerator one hour. Servings 8 - 5 Points.
Mix flour and brown sugar in a large mixing bowl. Cut in the Parkay and add the nuts. Mix in egg and soda. Press half of mixture in bottom of a 9 x 13-inch pan. Sprinkle with cinnamon.
Mix all ingredients well. Pour into 1-gallon freezer. Finish filling with whole milk. Stir and freeze in ice cream freezer.
Mix until crumbly. Press into 9 x 13-inch pan. Bake at 350° for 10 minutes or until golden brown and firm.
Simmer tomatoes in large saucepan for 10 minutes. Remove from heat and add 1/4 cup butter, soda, 1 teaspoon salt and sugar. Let cool during preparation of next step. Melt the remaining 1/4 cup butter in large kettle. Add flour and 2 teaspoons salt. Add milk; heat and stir to boiling point. Combine the two mixtures and heat slowly. Add salt, if needed, and pepper to taste. Serve immediately.
Mix all together. Pour into prepared crust. Sprinkle nutmeg on top. Bake at 350° for about 35 minutes.
Blend half and half and mayonnaise. Add remaining ingredients and mix well. Pour into greased casserole. Cover with 1/2 cup bread crumbs. Dot with butter, if desired. Bake at 350° approximately 30 minutes.
Cook chicken in unsalted water to cover until tender. Remove from broth, reserving 2 tablespoons broth. Cool. Bone chicken; chop fine. Combine cheese and mayonnaise, beating until smooth. Add onion, pickle juice, celery, curry powder, salt, pepper, pimiento, hot sauce and garlic powder; mix well. Stir in chicken and broth. Serve on crackers or lettuce leaves. Each tablespoon contains about 22 calories.
Use a skillet or wok. Saute onion, green pepper, salt and pepper in chicken fat. Place potatoes on top of ingredients in skillet or wok, then chicken breasts on top of potatoes. Pour in broth. Cover and simmer gently, about 30 minutes. Do not stir.
Bring water, gelatine, sugar and pineapple to boil. Cook for five minutes. Remove from stove and while hot add cream cheese and cream. Stir until smooth. Add pecans. Pour into mold or decorative bowl. Chill until firm.
In small bowl, combine all ingredients until smooth. Chill about 2 hours. Serve over fresh fruit salads. Yield: 1 1/4 cups.
Melt margarine. Add chocolate chips. Keep over heat until melted. Add other ingredients. Pour into two unbaked pie shells. Bake at 350° for 45 minutes.
Combine cream cheese, sugar, vanilla and egg. Mix well. Spread on bottom of deep 9-inch unbaked pie shell. Combine canned or cooked pumpkin, sugar, cinnamon, ginger, nutmeg and salt. Mix well. Blend in beaten egg and evaporated milk. Carefully pour over cream cheese mixture. Bake at 350° for 65 to 70 minutes or until done. Cool. May be topped with Cool Whip or cream.
Refrigerate prepared pie shell. Preheat oven to 350°. In bowl, beat eggs well. Add sugar, syrup, flour, salt and vanilla. Combine well. Stir in butter and nuts. Pour into unbaked pie shell. Bake 60 minutes or until filling is set in center. May cover crimped pie crust edges with foil so edges don't overcook.
Cube steak and brown in skillet with garlic and pepper and a little oil. Add soy sauce and water. Cover and cook 20 minutes. Add sliced bell peppers and onions. Cook 10 minutes. Add 1 teaspoon cornstarch and cold water to thicken. Serve over rice.
Dissolve red hots in hot water and add Jell-O.	Blend thoroughly and cool. Add applesauce. Pour in loaf pan and jell.
Sift flour, salt and baking soda together. Add brown sugar and rolled oats. Cut in margarine until crumbly. Spread half the mixture in a greased 7 x 11-inch baking dish.
Whisk together eggs and 3 tablespoons water until well blended. Combine bread crumbs and 2 tablespoons Parmesan cheese. Dip the sliced eggplant into the egg mixture, then dredge in the bread crumb mixture. Cook the eggplant in 3 batches in 1 tablespoon hot olive oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender. Arrange 1/3 of eggplant in a single layer in a lightly greased 11 x 7 baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup Mozzarella cheese. Repeat layers twice. Spoon 3 cups pasta sauce over top. Bake, covered, at 375° for 35 minutes. Uncover and sprinkle remaining 1 tablespoon Parmesan cheese and 1/2 cup Mozzarella cheese. Bake 10 more minutes or until cheese melts. Yield: 4 to 6 servings.
Mix eggs, oil, sugar together and add pumpkin. Mix well. Mix flour, soda, salt, cinnamon and baking powder together and add to wet ingredients. Fold in nuts or raisins. Bake in floured bundt pan or loaf pans for 1 hour at 350 degrees.
Bring plenty of lightly salted water to a boil. Add the beans and cook until just tender, about 6 or 7 minutes. Drain and run under cold water to stop further cooking. Transfer the beans to a serving bowl. Sprinkle with 1 tablespoon vinegar, sour cream and oil. Whisk the dressing until smooth. Season to taste with salt and pepper. Add the radishes, scallions and dressing to the beans. Toss the salad gently with 2 spoons. Let the salad marinate at room temperature for 2 hours before serving. Turn salad to lunch dish by adding smoked turkey, Swiss cheese or smoked ham, cut into julienne strips.
Wash potatoes; do not peel. Halve them and dip cut side in caraway seed and salt. Place on greased baking sheet. Brush on melted butter and bake at 350° for 30 to 40 minutes.
Cut and dice	chicken breasts; season with seasoned salt, pepper and Mrs. Dash. Cook slowly in slightly greased frying pan; do not brown meat. Simmer until done; may substitute chicken with shrimp or beef. Set aside.	Chop and cook green onions in slightly greased pan (drain any excess oil); set aside. Scramble eggs with about 1 tablespoon of cooked green onions; set aside. Begin	frying cooked rice (do not boil rice too long) in butter.
Boil potatoes until tender but still firm. Drain and let cool. Peel and shred potatoes. In a buttered 2-quart casserole, place a layer of potatoes. Sprinkle with Lawry's salt and dot with butter. Repeat until all of potatoes have been used. Pour whipping cream on top. Bake at 375° for 45 minutes or until top is golden brown. Serves 8 to 10.
Saute onions and garlic until onions are soft. Add turkey; brown. Add remaining ingredients; stir. Simmer over low heat for 1/2 to 2 hours. The longer this cooks, the better it gets!
Brown beef, onion and pepper and then drain. Add spaghetti sauce mix and remaining ingredients.
Put flour and salt in bowl. Add milk and eggs. Beat with a rotary beater for 3 minutes. Add melted butter and stir. Put in well-greased muffin tins (have tins hot). Bake in hot oven at 350° for 40 minutes. Yield will be 12 muffins.
Mix flour, brown sugar, margarine and nuts until crumbly. Spread on cookie sheet lined with heavy-duty Reynolds Wrap. Bake in 350° oven for 13 to 15 minutes. Cool; break apart into crumbs. Line an 8 1/2 x 4 1/2 x 2-inch loaf pan with heavy-duty aluminum foil, leaving a 1 1/2-inch collar around top. Spread 2/3 of crumb mixture in bottom. Beat egg yolks until thick and lemon color; blend in condensed milk. Add lemon juice and rind; stir until thickened. Beat egg whites until stiff peaks form. Fold into lemon mixture. Pour mixture into prepared pan; sprinkle remaining crumbs on top. Freeze until firm. When solid, cover with piece of foil the size of the top. Lift from pan and return to freezer. Slice in bars to serve.
Bake cake as directed, then cool. Mix pudding also as directed. Crumble cake into a plastic square dish (pretty good size). Take half of your bowl of pudding and pour it over the cake. Add half of Cool Whip; stir lightly, then add half of sprinkles of Heath bars on top. Repeat process one more time so there's 2 layers. Refrigerate!
Stir together orange juice, soy sauce and ginger root. Add chicken. Let stand 30 minutes at room temperature. Drain chicken. Reserve sauce. Saute chicken in olive oil. Stir together reserved sauce and cornstarch. Stir into pan and heat until thick and bubbly. Stir in orange sections and cashews.
Combine all ingredients, except almonds, and put in ovenproof dish. Top with almonds. Place in oven for 15 to 20 minutes at 375°. Serve with crackers or nachos.
Cream butter, sugar and vanilla, then add potato chips and nuts; mix well. Stir in flour. Form into balls and press flat with the bottom of a sugar-coated glass on a cookie sheet. Bake 12 minutes in a 350° oven.
Combine onion, carrots and hot shortening together; cook slowly for 5 minutes. Add bread cubes, milk, salt, sage and pepper; mix well.
Layer ingredients in 8-inch square pan, starting with rice. Cover and bake at 325° for 1 hour.
Mix all ingredients well. Place in uncooked pie shell. Bake at 350° for 30 to 45 minutes. Pecans will rise to top.
Put the ingredients in a Corning Ware dish in the listed order. Do not stir. Dot 1/2 stick margarine on top. Bake at 350° for 1 hour.
Beat first 5 ingredients together until smooth. Add apple and nuts. Mix well. Pour in ungreased 9 x 13-inch pan and bake at 350° for 50 to 60 minutes.
Cream butter and sugar. Add eggs and flour. Beat for 10 minutes. Pour batter into greased and floured tube cake pan. Bake for 1 1/2 hours at 300° until golden brown and toothpick inserted comes out clean. Great with strawberries and whipped cream or for wedding cakes.
Beat the first 3 ingredients well, then beat in the baking soda, orange peel, salt and flour. Mix in the apples and walnuts. Bake at 350° in a greased and floured Bundt pan for 50 to 55 minutes. Cake is done when toothpick comes out clean. Invert onto rack after cooling for 10 minutes. Serve plain or iced.
Heat oven to 350°. Mix margarine and sugar thoroughly. Add eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into a well-greased loaf pan, 9 x 5 x 3-inch. Bake 65 to 70 minutes until toothpick stuck into center comes out clean.
Spray a 9 x 11-inch pan with Pam. Brown meat and drain. Add sauce and paste and all other ingredients except noodles and cheese. Cook until flavors blend.
Soften cream cheese; add finely chopped onions, beef, garlic and Worcestershire sauce. Chill; serve on crackers.
Melt oleo and cheese together in a large pan. Be very careful not to get too hot. Add sugar, cocoa, vanilla and nutmeats. Mix well, then spread in two 9 x 13-inch buttered pans. Let cool 30 minutes before cutting in squares. Makes about 7 pounds.
Scrub tongue well. Cover with boiling water and bring to a boil. Skim, cover and simmer until tender, 3 to 4 hours. Add 1/2 teaspoon salt per pound when partially cooked. Remove skin when tender. To 2 cups strained water in which tongue has been boiled, add the rest of the ingredients. Blend together to form sauce. Place tongue in roasting pan; pour over sauce. Cover and bake 30 minutes at 350°, turning often.
In medium bowl, combine the first 3 ingredients. Spread cheese mixture on cut side of each bread half. Sprinkle with Parmesan. Broil 4 inches from heat for 3 minutes, or until bubbly and lightly browned.
Combine dressing, soy sauce and ginger. Pour over chicken. Marinate in refrigerator several hours or overnight. Place wings on broiler pan. Broil 15 to 20 minutes, turning once. Brush occasionally with marinade. Makes 36 appetizers.
Cook the potatoes in their skins. Cool, peel and cut up in fine pieces. Cook the eggs and cool, peel and cut up. Chop up the peeled onion. Put all together. Sprinkle the salt, pepper and celery seed over them. Then mix the salad dressing, vinegar and sugar together. You may have to add more sugar and vinegar to make it taste real tart. Mix all together while potatoes and eggs are still warm.
Mix all but lettuce and croutons. Toss with greens and top with croutons.
Mix all ingredients together and spoon into paper lined muffin cup and freeze. Remove from freezer a few minutes before serving. Makes 15 servings.
In a frying pan, brown ground beef. Drain off fat. Mix in Parmesan cheese, onion, oregano, tomato paste and Mozzarella cheese. Cut French bread in half lengthwise. Lay bread, cut side up, on a cookie sheet. Spread meat mixture evenly over top of bread halves. Bake at 350° for 25 minutes or until done.
Heat oven to 425°. Mix mincemeat and apple. Pour into pastry lined pie pan. Cover with top crust which has slits in it. Seal and flute. Cover edge with 1 1/2-inch strip of aluminum foil to prevent excess browning. Bake 40 to 45 minutes or until crust is nicely browned. Serve slightly warm with whipped cream on top.
Cream butter; add sweetener, vanilla and egg. Sift dry ingredients together. Add to mixture. Add applesauce, dates and nuts. Bake 1 hour at 350° in loaf pan.
Mix together sugar, milk, cocoa and butter; bring to a boil. Boil for 1 1/2 minutes. Remove from heat; then add quick cooking oatmeal, vanilla and pecans. Drop by teaspoonfuls onto wax paper.
Pound meat. Sprinkle with salt. Dip first in flour, then in eggs and then in bread crumbs. Fry in butter or oil until brown. Serve with lemon wedges.
Cut up your favorite fruit into a bowl. Add chopped walnuts and shredded coconut, as desired.
Mix all ingredients in a glass 9 x 13-inch pan and refrigerate overnight. (If you use an aluminum pan, store ingredients in a glass bowl and transfer just before baking). Sprinkle crushed potato chips over top and bake in 350° oven for 1 1/2 hours. Serves 12.
Cook onion in butter until transparent. Add ground beef. Cook, stirring until beef is light brown. Add the flour, salt, pepper, mushrooms and soup. Cook for 5 minutes. Add the sour cream and simmer for 15 minutes longer. Serve over cooked rice or cooked egg noodles. Garnish with paprika. Makes 4 servings.
In large saucepan, add brussels sprouts, salt and butter to 2 inches of water. Bring to boil, cover and cook until tender, about 15 to 20 minutes. Drain. Add salad crunches and parsley and sprinkle parmesan to cover sprouts. Serve warm. Serves 4 to 6.
Peel the banana. Cut it in half crosswise. Cut the pineapple ring into quarters. Place a banana half on a plate. Place 2 pineapple quarters near the base of the banana. Spoon 1/4 cup of the cottage cheese around the bottom and eat!