HumbleIntelligence/food-ner-1-Million huggingface dataset:
Microwave chocolate squares and margarine in large microwavable bowl on High for 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Beat in eggs, one at a time, with electric mixer on low speed until completely mixed. Add vanilla. Stir in 1/3 cup of the flour, baking soda and salt. Beat in remaining flour alternately with water until well blended and smooth. Pour into greased and floured 9 x 13-inch baking pan. Bake in preheated 350° oven for 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan or wire rack.
Combine 1 cup blueberries with 1 cup water and 1/2 cup sugar. Boil for 3 minutes. Mix cornstarch, sugar and salt, add to cooked mixture. Cook until thick. Add lemon juice and cool. Put rest of blueberries in cooled pie crust. Pour glaze over top, then top with Cool Whip.
Combine first five ingredients in sauce pan. Baste with pastry brush about 15 hamburger buns-both sides. Place ham on basted bun and put Swiss cheese on top. Bake in 350° oven about 25 minutes. These sandwiches can be made ahead and placed in freezer until you want to use them. Wrap in foil and just place in oven, as you want them.
Soften gelatin in water. Heat soup in boiler. Add gelatin, stirring until dissolved. Remove from heat. Add cream cheese. Beat with mixer until thick. Fold in juice, mayonnaise and vegetables. Lightly oil mold. Chill 4 to 5 hours or overnight. Shrimp, olives or crab meat may be added, drained.
Combine cake mix, pudding mix, oil, vanilla, butter flavoring, water and eggs in large mixer bowl. Beat at high speed of mixer for 8 minutes. Grease and flour Bundt pan. Sprinkle 1/4 cup chopped pecans in bottom of pan. Combine remaining 1/2 cup pecans with the sugar and cinnamon. Pour a thin layer of cake batter over the pecans in the pan. Sprinkle some of nut mixture over batter. Alternate batter and nut mixture, ending with batter on top. Bake at 350° for 50 to 60 minutes. Cool on rack for 8 minutes. Remove from pan and pour glaze over cake.
Mix ground chuck with onion and green pepper and make into small balls. Fry meatballs in skillet until done. In a large skillet, mix chili sauce, grape jelly and lemon juice. Bring to a boil and add meatballs. Delicious served with butter and garlic noodles.
Melt butter. Beat eggs and sugar together. Add margarine and vinegar, then add rest of ingredients. Bake at 350° for 40 minutes in unbaked pie shell.
Mix all ingredients until thoroughly blended. Chill for 1 hour before serving. Refrigerate.
Drain pineapple. Save 3 Tbsp juice. Combine sugar and flour. Stir in pineapple juice. Add cheese and pineapple. Mix well and spoon into a one quart baking dish. Bake in 350 degree oven for 20 to 30 minutes.
Cook cauliflower in boiling water 2 minutes. Combine all ingredients. Chill before serving. Serves 7. One half cup serving equals 126 calories. Exchange is 1 vegetable and 2 fats.
Cream together the cream cheese and sugar. Add frozen strawberries, pineapple, bananas and Cool Whip. Mix all together and put in a 9 x 13-inch pan and freeze. Set out a few minutes before serving.
Blend well in blender. Bake at 350° for 25 to 30 minutes.
Melt margarine in large skillet. Spread cabbage evenly over margarine. Sprinkle cabbage with chopped onion. Arrange potatoes in skillet. Crumble beef in small pieces and place evenly over potatoes. Pour tomato sauce over all. Cover skillet. Cook over low heat 30 to 35 minutes or until potatoes are tender and meat is cooked. Serves 4. Works good to use leftover spaghetti sauce in place of meat and tomato sauce.
Pare cucumbers and cut lengthwise in very thick slices; wipe them dry with a cloth. Sprinkle with salt and pepper and dredge with flour. Fry in pan greased with about a tablespoon each of oil and butter. Brown both sides and serve warm.
Drain pineapple, reserve juice; set pineapple aside. Add enough water to juice to make 3/4 cup. Add cornstarch, soy sauce, honey, bouillon, garlic and pepper; set aside. Heat oil in a large skillet; cook and stir pork and green peppers for 6 to 8 minutes. Stir pineapple mixture into skillet with pineapple. Cook until thickened and bubbly. Serve over hot rice. Yields 4 servings.
Rinse beans thoroughly. Put beans in a large cooking pan. Cover with water, about 3/4 to the top of the pan. Add carrots, celery, onion and ham. Cook on medium heat about 1 1/2 hours. Add butter, salt and pepper. Cook 1 hour longer or until beans are done. You can cook with lid on or off pan. You may need to add more water while cooking. Add more water to make as thin as you want the juice to be.
Combine all ingredients; blend well with hand mixer. Chill and serve with Fritos or Bugles. Makes 1 1/2 cups.
In 9 X 13 pan (Do not grease or spray) Layer whole graham cracker to coat bottom. Mix 1/2 cup canned milk, 1 stick margarine, 1/2 cup white sugar, 1/2 cup brown sugar, 1 egg (slightly beaten). Mix all together and cook 2 minutes, after bringing to boil. Add 1 teaspoon vanilla, 1 cup coconut, 1 cup chopped pecan pieces and 3/4 cup crushed graham cracker. Cool and spread on top of graham crackers. Then put another layer of whole graham crackers and ice with Betty Crocker cream cheese icing. Refrigerate. Cut into bars when ready to serve.
Mix all ingredients and roll out between wax paper. Place in pan. Prick bottom and sides thoroughly with fork. Bake at 475° for 8 to 10 minutes.
Mix cocoa and sugar, then add water and salt. Boil 3 minutes. Add vanilla. Pour into jar and refrigerate.
Cook macaroni according to directions on package. Drain and cool. Place layer of macaroni in casserole dish. Add a layer of grated cheese. Repeat layers. Combine milk and egg; pour over macaroni and cheese. Dot with butter or margarine. Bake in 350° oven for 20 to 25 minutes. Serves 6.
Mix cream cheese and marshmallow cream until well blended. Refrigerate. Serve with cut up fruit.
Beat cream cheese until smooth. Blend in sugar, milk and extract. Fold in whipped topping. Makes about 4 cups. Store frosted cake in refrigerator.
Put all ingredients into a casserole and bake at 375° for 45 minutes.
Combine all ingredients. Refrigerate overnight. Serve on a bed of lettuce with crackers.
In Dutch oven, in hot oil, brown meat on all sides. Spoon off fat. Stir in mushroom soup, onion soup and 1 cup of the water. Reduce heat to low. Cover. Cook 2 hours. Add vegetables; cook until tender. Remove meat and vegetables.
Heat milk, water, honey and salt until warm. Put in bowl; add rest of ingredients and mix. Roll and knead on floured board. Place in loaf pan. Let rise. Bake at 350° for 25 to 30 minutes.
Mix sugar and oil in electric mixer. Beat at high speed for a minute. Add eggs, one at a time, beating each for one minute. Mix dry ingredients and chopped dates. Add these to mixture. Fold in vanilla, apples and nuts. Grease and flour tube or Bundt pan. Bake at 325° for 1 1/2 hours. Test with straw.
Line an 8 x 8 x 2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside. Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine sugar, milk, peanut butter and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan. Cook over medium-low heat, stirring frequently, until thermometer registers 234°, soft ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft ball stage should take 8 to 10 minutes.
In a medium bowl, stir together all ingredients. Serve with fruit. The dip can be stored in an airtight container in the refrigerator for up to 3 days. Serves 8 (2 tablespoons per serving).
Cream shortening and sugar; beat in eggs. Add flour, buttermilk and soda alternately; mix well. Add dates, orange rind and pecans. Place in Bundt or tube pan. Bake at 350° for 10 minutes. Reduce oven temperature to 250° and bake for about 1 hour or until done.
Mix well with mixer, gradually adding flour. Turn onto lightly floured table and knead well. Let rise until double in size. Divide dough into two. Spread melted butter on a baking sheet; sprinkle with cornmeal (amount of butter and cornmeal depending on pans). Place dough, shaped loaves or rolls on sheet and allow to rise. Bake at 350° for 45 minutes to 1 hour. If desired, can brush with butter or sesame seed.
Bake cake; poke holes with wooden spoon handle. Pour crushed pineapple over cake. Mix pudding, milk and cream cheese until smooth; spread on top of pineapple. Top with Cool Whip and sprinkle with coconut and nuts. Refrigerate.
Bring water to boil for rigatoni. Meanwhile, in large saucepan, saute onion in oil until tender. Add ham, mushrooms and pepper. Cook, stirring occasoinally, about 2 minutes. Add wine, parsley and marjoram leaves to ham mixture. Cover and simmer over low heat. Add rigatoni, broccoli and potatoes to boiling water. Cook rigatoni to desired doneness as directed on package. Drain rigatoni and vegetables. Rinse with hot water. In large serving bowl, combine ham mixture, rigatoni and vegetables. Stir in cheese. Serve immediately. Serves 6.
Mix the flour, oleo and nuts together until crumbly. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes.
Mix together in bowl the preserves, dressing and soup mix. pour mixture over chicken and bake in a 275° to 300° oven for an hour or until crispy. Enjoy!
Brown ground beef in skillet; drain. Layer on top the egg noodles (uncooked). Layer on top of egg noodles the tomatoes, spacing out evenly. Pour tomato sauce over all, slowly, being sure to wet egg noodles. Add to wet noodles sufficient water. However, do not add so much that the liquid level rises above the noodles. Cover; simmer for 20 to 25 minutes.
Combine margarine, salt, cheese, egg, milk and onion. Blend with rice. Add broccoli. Pour into buttered casserole and bake at 350° for 1 hour. Sprinkle some cheese on top before serving.
Add 4 teaspoons salt and noodles to 1 1/2 quarts boiling water. Boil rapidly, stirring constantly, for 2 minutes. Cover. Remove from heat and let stand 5 minutes.
Sift flour and salt together. Mix shortening in flour mixture. Add about 3/4 cup milk and mix. Roll thin. Cut in strips. Store in refrigerator for about 2 hours. Drop in boiling broth, either chicken or turkey. Cook for 6 or 7 minutes without stirring.
Mix all ingredients together and press into a tube pan; let set up, then turn out and slice.
Cream the sugar and margarine together until well blended. Add eggs, one at a time, and beat well after each addition. Mix in mashed bananas and vanilla.
Stir together pretzels, 3 Tbsp. sugar and butter. Press into 9 x 13-inch pan and bake 7 minutes at 400°. Let cool completely. Mix together cream cheese and 1 cup sugar. Blend well. Fold in 1/2 carton Cool Whip. Spread on cooled pretzel layer. Dissolve Jello in hot water then add cold water. Mix in frozen strawberries and put in freezer for 5 - 7 minutes. Do not let it jell. Spread over cream cheese layer. Serve with remainder of Cool Whip. Serves 10 - 12.
First cream together the oil, sugar and eggs. Add the rest of the ingredients and mix well. Put batter in Bundt pan. Bake at 350° for 1 hour.
Cream sugar, cocoa and butter. Add next 5 ingredients. Pour in 8-inch pan. Bake at 350° for 25 minutes. Cool. Cut into squares. Serves 16.
Mix the instant pudding with the Tang powder. Add 2 cups fruit juice; stir until dissolved. Mix in fruit. Put into covered container; refrigerate overnight.
Mix together lettuce, celery, green peas, bacon, green pepper, green onions and eggs in a 9 x 12-inch pan. Then mix together the 2 cups of mayonnaise and the 2 tablespoons of sugar. Pour the mayonnaise and sugar mixture over the other mixture. Top with shredded cheese. Chill and serve.
Combine chips, coconut and graham cracker crumbs. Mix in milk, butter, vanilla and salt. Spread in a greased 9-inch square pan. Bake at 375° for 25 minutes.
Cream butter, shortening and sugars until light and fluffy. Add eggs, flour, soda and pecans; stir until well blended. Drop by teaspoonfuls onto greased cookie sheets. Bake at 275° for 30 to 40 minutes. Yields about 3 dozen.
Combine beef, rice, onion and salt; mix well. Form into walnut sized balls. Place in a deep baking dish. Combine tomato soup, water and Worcestershire sauce; pour over meat balls. Cover. Bake at 350° for 1 hour. Serve hot.
Bake cake mix in 2 layers. Mix and chill 2 cups sugar, sour cream and coconut. (Reserve 1 cup of this mixture for icing.) Slice the cake layers into 4 layers. Put coconut mixture between layers. Add reserved mixture to 1 small carton of Cool Whip. Ice top and sides of cake. Put into airtight container and refrigerate for 3 days. Fabulous!!!
Brown ground round and onion; add spaghetti sauce. Cook, drain and cool spinach. To spinach, add bread crumbs, oil, cheese and eggs; mix well. Place in layers in buttered casserole: meat sauce, macaroni and spinach. Repeat; top with sauce and more cheese. Bake at 350° for about 30 minutes. Serves 6.
Mix all together. Can put crushed or chopped walnuts on top. Refrigerate.
Cook wings in oil. Deep fry 20 to 25 minutes. Place in pot with hot sauce. Cover tightly and shake to completely cover and soak chicken.
Heat oven to 325°. Sprinkle roast with salt and pepper in roasting pan, fatty side up. Roast for 1 hour and 45 minutes. Combine Port wine and brown sugar in pan and bring to boil over medium heat. Cook well. Thicken and reduce to 1/3 cup (approximately 5 minutes). Brush pork with this glaze. Roast meat 1 hour longer basting approximately every 15 to 20 minutes. Remove from oven, let stand 10 minutes. Pour juice in gravy ladle to put over meat or rice. Slice pork with electric knife.
Combine potatoes, onions, chicken broth, and water in a large pot. Bring to a boil, cover, and reduce heat. Simmer 30 minutes. Stir in soups and milk. Heat thoroughly. Garnish with diced ham, crumbled bacon, or shredded cheese.
Preheat oven to 400°. In a mixing bowl, beat eggs lightly with wire whisk. Add corn, sour cream, peppers, cheese, cornmeal and soda. Mix all ingredients. Add 3 tablespoons melted butter. Pour in 10-inch iron skillet; melt 3 tablespoons butter. While pan is still hot, add batter and bake 20 to 25 minutes. Yields 8 servings.
Heat oil in heavy saucepan; add meat, breaking into small pieces with fork. Add onion and garlic. When meat is brown, stir in mushrooms with liquid and add remaining ingredients. Simmer until sauce is thickened, about 30 minutes. Makes 6 servings.
Preheat oven to 350°. Shape cookie dough into a ball in center of large pizza pan (round stone). Using lightly floured roller, roll out dough to 12-inch circle, about 1/4-inch thick. Bake 12 to 15 minutes or until edge is set. (Cookie will be soft. Do not overbake.) Cool 10 minutes. Carefully loosen cookie from pan and cool completely. In small bowl, mix cream cheese and sugar until well blended; set aside. Pour half and half into large bowl; add pudding mix and whisk 2 minutes. Let stand 5 minutes until thickened. Combine cream cheese mixture with pudding mixture until well blended. Spread pudding mixture over cooled cookie. Refrigerate for about an hour. Combine cleaned strawberries and strawberry glaze in large bowl and refrigerate. Spoon over the top of the pudding and serve.
Mix all ingredients together. Bake in baking dish at 350° for 30 minutes. Add crushed potato chips on top. Bake 5 minutes longer.
Heat oven to 300°. Line mini muffin tins with paper. Stir together crumbs, cocoa, sugar and butter. Press into paper cups. Melt one cup of mini chips. In large bowl beat cheese until fluffy; gradually beat in milk and melted chips. Add eggs and vanilla. Spoon into cups and sprinkle with remaining chips. Bake for 15 minutes. They freeze great.
In a large mixing bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the milk, eggs, butter, salt and remaining sugar. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down. Divide into thirds. Roll each into a 12-in. circle; cut each circle into eight wedges. Brush with melted butter; roll up wedges from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Makes 2 doz.
Mix together flour, soda, salt, baking powder and cinnamon. In a large bowl, beat together the eggs, oil, sugar, zucchini and vanilla until well blended. Beat in dry ingredients until smooth. Stir in raisins and nuts. Pour into a greased 9 x 13 x 2-inch pan. Bake in a preheated 350° oven for 40 minutes, or until done. Cool in pan.
Put rice on bottom of 9 x 13-inch pan. Slice margarine and randomly drop over rice. Dump in remainder of ingredients. Bake at 350° for 40 minutes. Stir. Halves well; freezes well.
Mix cake mix, eggs, sour cream and oil into a batter and pour 1/2 into a 9 x 13 pan. Mix brown sugar, cinnamon and nuts together with a fork. Sprinkle over batter in pan. Pour remaining batter over nut mixture and spread with a knife. Bake at 350° for 40 minutes.
Mix sugar, cornstarch and jello. Add water and bring to a boil. Cook 10 minutes. Pour berries in crust. When mixture cools, pour over berries and refrigerate. Garnish with Cool Whip when serving.
Cook broccoli until tender. Drain. Combine all ingredients. Top with crackers mixed with margarine. Bake at 350° for 30 to 45 minutes.
Crust: Press crescent roll dough into a 13 x 9-inch pan. Bake according to temperature and time on package.
Combine all ingredients and turn into shallow baking pan. Sprinkle with the Crumb Topping and bake 45 minutes at 350°.
Cut beef cubes in half; coat with flour and brown in oil in pan. Add onion and garlic; saute. Drain and transfer to stock pot. Add water, bouillon cubes, celery, potatoes and carrots or rutabagas. Simmer for 1 hour. Add green beans. Simmer another hour. Thicken with flour and water, if necessary, before serving. Serve with soft rolls.
Boil raisins in 6 cups water until a cup of juice is left. Add water if 2 cups is not left. Cream sugar and shortening. Add remaining ingredients. Bake in large, rectangular pan for 45 minutes at 350°.
Cut up bacon; cook until crisp. Add chopped onion and mushrooms; cook until tender. Cover with eggs. Cook until set, stirring occasionally. Add cheese just long enough until melted.
Place roast on a large piece of aluminum foil. Pour soup mix and mushroom soup (undiluted) on the roast. Bring the ends of foil together tightly so juice cannot escape. Cook in a 325° oven for 2 hours. Serves 6.
Cook broccoli for 5 minutes; drain. Add remaining ingredients. Mix and pour into flat casserole dish. Sprinkle with crackers (crumbled). Bake for 45 minutes at 350°.
In a bowl, mix together all ingredients. Pour into a greased and floured 9 x 13-inch cake pan. Bake in a preheated 375° oven for 45 minutes or until toothpick or knife put into center of cake comes out clean.
Dissolve gelatin and sugar in boiling water. Add frozen raspberries and lemon juice. Stir until thawed. Chill until partially set. Blend cream cheese, confectioners sugar, vanilla and salt. Fold in small amount whipped cream. Fold in remainder. (May be tinted green for holidays.) Place cheese mixture on graham cracker crust, 9-inch. Spoon gelatin mixture on top and refrigerate.
Mix flour, oleo and nuts. Press into oblong pan or Pyrex, 9 x 13-inches. Bake in a 350° oven until light brown. Cool.
Combine 1 can salmon (drained and flaked), onion, green pepper, dill and celery. Set aside. Dissolve lemon jello in 1 cup boiling water. Add 1/2 cup cold water and the lemon juice. When cool and beginning to jell, add mayonnaise mixed with salmon juice. Whip this mixture until fluffy. Fold in salmon mixture. Pour into 1-quart mold until firm. Refrigerate for 3 to 4 hours.
Combine egg, bread crumbs, milk, salt and pepper. Add beef and mix well. Press into bottom and sides of 9-inch glass pie plate. Cook on HIGH for 3 minutes. Combine onion, chili sauce and mustard. Pour over potatoes and toss lightly. Spoon into baked meat shell. Cook on HIGH for 3 minutes. Sprinkle with cheese. Bake 4 minutes or until cheese melts. Serves 4.
Brown ground beef and drain. Spoon into 8-inch baking dish. Top with pizza sauce and cheese. Combine biscuit mix, milk and eggs. Beat until smooth and pour over casserole. Bake at 400° for 30 to 35 minutes.
Mix all ingredients together. Serve with raw vegetables. Note: Light mayonnaise can be substituted for real mayonnaise.
Cut corn from cob; combine corn, onion and green pepper. Saute in 2 tablespoons butter 5 minutes. Spoon half of corn mixture into 2-quart casserole; top with half of tomato slices. Sprinkle with half of salt and pepper. Repeat layers. Combine bread crumbs and 2 tablespoons butter; sprinkle evenly over casserole. Bake at 375° for 30 minutes. Yields 8 servings.
Mix together all ingredients except chicken and vegetables, until well incorporated. Add chicken breast and broccoli to mixture. Place in covered dish and bake at 350 degrees for 1 hour. Top with bread crumbs and serve.
Preheat oven to 300°. Mix all ingredients together except coconut and nuts. Beat 4 minutes at medium speed. Fold in coconut and nuts. Put into greased and floured tube pan. Bake 1 1/2 hours.
Brown ground beef and	onions	together. Add	cottage cheese and set aside. Boil noodles in boiling water. Drain and layer in	baking	dish, sauce, lasagna noodles, Mozzarella cheese; continue until all is used up. Bake about 25 minutes or until heated thoroughly at 375°, uncovered.
Saute mushrooms in margarine in skillet over medium heat until all liquid is absorbed, about 5 minutes. Cool to room temperature. Put all ingredients in food processor and mix until smooth. Spoon mixture into greased 7 1/2 x 3 x 3-inch loaf pan. Chill. Unmold. Serve with Melba toast or baguette slices.
Cook meat, onion and garlic until meat is browned and onion is tender; drain. Stir in flour, tomato sauce, undrained tomatoes, chile peppers and chili powder. Cook and stir until thickened and bubbly. Meanwhile, in salad bowl, combine lettuce, beans and olives and toss. Place mixture on 6 individual salad plates. Top lettuce with meat mixture and sprinkle with cheese. Top each salad with a few tomato halves and green pepper strips or a green pepper ring. Arrange an avocado slice atop each salad.
Sift the flour, baking powder and salt together. Cream the shortening with 1/2 cup of sugar. Add beaten egg yolks, vanilla and milk. Add sifted dry ingredients. Spread batter into 2 greased cake pans.
Mix milk and pudding according to package directions. Stir in pumpkin and spice. Fold in whipped topping. Spoon into dessert dishes and garnish with sprinkle of spice or cinnamon. Serves 6 to 7.
Mix pastry. Add egg yolk and milk mixture. Toss lightly. Divide dough into half. Roll 1/2 dough to fit a rimmed cookie sheet with edges. Sprinkle with 2/3 cup crushed cornflakes over dough.
Preheat oven to 350°. Spread rice in loaf pan. Add margarine and soup; do not stir. Bake for 1 hour. Serve warm.
Preheat oven to 350°. Melt margarine and stir in brown sugar. Cool. Add eggs to sugar mixture. Beat. Add salt, baking powder and flour. Mix well. Spread in a greased 15 x 10 x 1-inch pan. Sprinkle chocolate chips over top. Put in a 350° oven for 1 minute. Remove from oven and swirl chips with knife. Return to oven and bake 20 minutes.
Preheat oven to 300°. Cook broccoli as directed. Drain well. Cut up Velveeta into cubes. Mix broccoli and cheese well in pan until cheese is melted (on low heat). Pour into casserole dish. Put a thin layer of cracker crumbs over entire casserole. Mix lemon juice and melted butter. Pour evenly over crackers. Allow a few minutes for the butter to be absorbed. Bake until topping turns light brown or crusty (approximately 15 minutes). Serves 8 to 10.