HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Melt chocolate in top of double boiler over simmering water. Remove and cool to room temperature.
In a large bowl, combine Bisquick and sugar. Mix well. Gradually add beer and stir until well incorporated. Divide batter equally into well-greased 12 count muffin tin. Bake in preheated 350° oven for 40 to 45 minutes or until muffins are large and puffy and lightly browned on top. Makes 12 muffins.
Preheat oven to 350°. Combine dry ingredients. Combine beaten eggs and oil. Blend the dry ingredients and egg mixture until just moistened. Fold in strawberries and nuts. Bake in 2 greased and floured 9 x 5-inch loaf pans or 1 large pan. Bake for 50 to 60 minutes. Check for doneness. Let cool. Delicious and can be frozen!
Combine cabbage, peas, water chestnuts, onion, celery, apple and salt in a large bowl; toss well. Combine sour cream, mayo and sugar, stirring until blended. Spread sour cream mixture over cabbage mixture, sealing edges. Layer cheese and pecans on top. Cover and chill for 8 hours. Toss before serving. Makes 8 servings.
Heat oven to 350°. Put eggs, butter, sugar, corn syrup and vanilla into blender container. Cover and blend at medium speed, about 2 minutes, or until very light and fluffy. Add pecans. Cover and blend at medium speed just until nuts are coarsely chopped. Pour into pastry crust. Bake 40 to 50 minutes or until filling is set at edges, but is still lightly soft in center (overbaking will cause filling to curdle). Cool. Top with whipped cream, if desired. Makes 1 (9-inch) pie.
Heat oil in medium to large Dutch oven. Place flour, salt, black and cayenne pepper in small paper bag. Shake chicken in bag. Fry in oil until brown. Add sausage and brown. Saute onion, bell pepper and celery while chicken and sausage continue to cook. Add tomato sauce and Ro-Tel tomatoes. Bring to a boil and simmer 5 minutes. Add rice. Bring to a boil for 1 minute. Stir. Remove from heat. Let stand 5 minutes. Serve hot.
In large bowl, stir first 4 ingredients together (oats, coconut, walnuts and flour). In heavy saucepan, combine brown sugar, butter and honey. Bring to boiling, stirring frequently. Pour over dry ingredients. Blend well.
Drain pineapple; heat juice and add jello and cream cheese. Stir until dissolved. Cool a few minutes and add Coke. Put in refrigerator. When it begins to congeal, add pineapple and nuts. Place in mold or Pyrex dish.
Mix all together and form into 1-inch balls. Place on cookie sheet. Bake at 350° for 15 minutes. Put in toothpicks to serve.
Combine ingredients and spread on rolls. Heat oven to 325° and bake until cheese starts to melt.
Fry meat until crisp. Drain and crumble. Fry onions in grease. Add flour and brown with onions. Add tomato juice, catsup, corn, butter, salt, pepper, hot sauce and shrimp. Cook on low heat until shrimp are done. Serve over rice.
Put all ingredients in chafing dish, pot, etc. and heat until cheese is melted. Keep warm to serve. Serve with Doritos, cheese flavor or plain.
Mix together 1 c. sugar, egg, flour, oil, milk and baking powder. In a 9 x 9 inch baking dish, place the rhubarb and dash of nutmeg. Pour batter over rhubarb. Bake at 350°F. for 45 minutes or until golden brown.
Combine butter, onion, celery, salt, pepper, seasoning and cream of chicken soup. Stir into bread crumbs. Add enough very hot water or broth to moisten; stir well. Let set for 20 minutes. Pour into greased 9 x 12-inch pan. Add additional water or broth, if needed. Bake at 350° for 1 hour.
Melt cheese, 1/2 at a time, with 1/4 cup milk. Cook ground beef and sausage; drain well. Put cheese and meat together in crock-pot on low; stir often. Boil juice out of green chiles and tomatoes and add to cheese mixture.
Beat eggs with salt until softly peaked. Gradually add 1/4 cup sugar until meringue is stiff and shiny. Whip cream until stiff, then beat in rest of sugar. Gently blend in Grand Marnier. Fold in egg whites and turn into 1-quart mold or spoon into individual dessert dishes. Freeze until firm. Remove to refrigerator for 15 minutes before serving. Top with candied flowers or serve with warm raspberry sauce.
Cube potatoes and boil until done. Drain off most of the water. Add the salmon and corn; let boil. Add in the remaining ingredients and salt and pepper to taste. Bring to a boil and serve hot.
Combine dry ingredients. Add onion and potatoes, then the milk. Mix well. Drop by a large spoon into very hot grease. Brown and serve hot. (I have a very small ice cream scoop which I dip into cold water between scooping out dough; works nicely.)
Wash and slice tomatoes. Batter tomatoes with corn meal. Fry in hot oil, browning on each side. Salt and pepper to taste.
Combine vegetables, soup, 1/2 cheese, sour cream, pepper, pimento and 1/2 fried onions. Bake at 350° for 30 minutes (uncovered). Top with remaining cheese and onions and bake for 5 minutes longer.
Mix all ingredients, except noodles, in electric mixer. Mix ingredients in order listed. Fold in noodles. Place in large greased Pyrex baking dish.
Cook potatoes and carrots in boiling water until tender; drain. Saute bacon until crisp; drain and crumble. Saute onion and celery in 2 tablespoons of bacon fat. Combine cooked vegetables, bacon, salt, pepper, milk and cream. Simmer for 30 minutes; do not boil. Garnish with shredded Cheddar cheese and parsley. Makes about 2 quarts.
Cook rice in chicken broth with enough water to make 2 cups of liquid. Combine liquid from artichokes with mayonnaise and curry. Set aside. Stir remaining ingredients into hot rice. Add curry-mayo dressing. Blend well. Cover and bake at 350° for 20 minutes. Serves 4.
Grease a 9 x 13-inch cake pan. Into large bowl, add cake mix, 1 egg and 1/3 cup oil, mix with fork until crumbly. Press in pan and bake for 20 minutes. In small saucepan, heat 4 eggs, syrup, sugar and butter until dissolved. Stir in pecans, pour over baked cake. Bake at 350° for 45 minutes.
Beat eggs. Add remaining ingredients and mix together well. Pour into unbaked pie shell. Bake at 400° for 15 minutes and then 300° oven for 45 minutes.
Melt butter in bottom of a greased loaf pan or casserole. Sprinkle with brown sugar. Stud pineapple slices with whole cloves and arrange on top of sugar. Combine ham and remaining ingredients. Pack mixture in pan on top of pineapple. Bake, covered, in moderate oven at 375° about 30 minutes. Turn out upside down on a hot platter. Makes 6 to 8 servings.
Boil hot dogs. Cut pepper, onion and celery in large pieces. Put in saucepan with a little water and cook until tender; drain. Bring tomato juice and Sweet 'N Low to boil and set aside. Put drained kraut in bottom of casserole dish. Layer hot dogs, pepper, onion and celery mixture. Pour tomato juice over layers and cook 20 minutes in a 350° oven. No fat; very low in calories.
Cook noodles in boiling salted water following package directions. Drain when done. While noodles are cooking, brown ground beef and pour off grease. Combine beef, sauce and oregano. In greased 9 x 13-inch pan, alternate layers of noodles, cottage cheese, Mozzarella and sauce mixture, making sure there is sauce on top layer. Bake at 375° for 30 minutes.
Mix jello as directed. Let chill. Then add pineapple, mayonnaise and cottage cheese. Let set until firm.
Layer ingredients in order. Top with Cool Whip and chill. "Ideal recipe for diabetics."
Stir together flour, soda, salt, sugar and crushed Kellogg's Frosted Flakes; set aside. Stir together margarine or butter (softened), vanilla and eggs. Add to flour mixture. Mixture will be stiff and seem dry. Keep mixing until everything is moist. Add chocolate chips and mix well. Roll into balls and flatten. Cook at 350° until just barely light brown. Do not overcook!
Place soup in skillet and pour boiling water over. Cover; bring to boiling. Stir in rice, shrimp, celery, green pepper and seasonings. Cover and bring to boil. Cook 10 minutes. Just before serving, add almonds and olives. Serves 4.
Heat oven to	350°. Mix margarine, dill weed, lemon pepper, Worcestershire sauce, garlic powder, onion powder and salt. Toss with remaining ingredients. Line large 15 1/2 x 10 1/2 x 1-inch baking pan with aluminum foil extending beyond edges of	pan to keep popcorn in pan. Spread popcorn mixture in	pan. Bake 6 to 8 minutes, stirring once. Cool completely and store in airtight container.
Mix salt and flour, then add oil, cream of tartar, water and food coloring. Mix and stir in large pan over medium heat until it feels like mashed potatoes. Store in bowl for longer use. Keeps up to 2 months.
Dissolve yeast in water; add dash of sugar. Add scalded milk, margarine, salt and sugar. Mix until margarine is melted. Add beaten eggs; mix. Add 3 cups flour and mix until batter is smooth. Add yeast mixture. Add just enough flour to make a sticky dough, about 3 cups. Use remaining 1 cup of flour on floured surface. Knead until it's all gone. Let dough rise 1 hour. Divide into 2 parts. Roll dough out. Cover entire surface with melted margarine. Sprinkle generously with sugar and cinnamon. Crumble brown sugar and sprinkle over dough. Add raisins, if desired. Roll and cut into slices about 1 1/4 inches thick. Place close together on a greased cookie sheet. Repeat with second section of dough. Bake at 425° for 20 to 25 minutes. Frost, if desired.
Cook chicken and remove bones. Reserve 1/2 cup broth. Cut chicken into bite-sized pieces. Combine soups, milk and broth. Heat thoroughly. Combine stuffing mix and butter. Spread 1/2 of stuffing in greased 9 x 13-inch pan. Layer chicken over this. Then pour soups over chicken and top with remaining stuffing. Bake, uncovered, for 35 minutes at 350°.
Mix and pour in unbaked pie shell and cook until golden brown at 350° for about 35 minutes. Makes 2 pies.
Place all ingredients into a pot; fill with water, just so you can see the water level. Cook on low heat about 20 minutes.
Cut chicken breasts in two and place in 9 x 13-inch pan. Place a slice of cheese over each 1/2 breast. Mix soup with wine and pour over chicken. Smother chicken with crumbs. Melt butter and drizzle over the top of the crumbs. Bake, uncovered, for 2 hours at 325°. Serves 12.
Prepare rice as directed on package. Keep warm. Meanwhile, cook green pepper and onions in heated oil in covered skillet over low heat until tender, but not browned. Blend cornstarch with a small amount of chicken stock. Add remaining stock and soy sauce. Gently stir chicken and stock into vegetables. Cook and stir just until sauce is clear and thickened. Add tomatoes and cook just until heated. Serve over rice. Serves 4 to 6.
Cook the broccoli in boiling salted water until tender. Drain and arrange in greased 11 1/2 x 7 1/2-inch baking dish. Place chicken on top of broccoli. Pour the mixed soup, mayonnaise, lemon juice and curry powder on the chicken. Sprinkle grated cheese on top.
Mix flour, butter and chopped nuts together. Pat in bottom of 9 x 15-inch pan. Bake at 375° until light brown. Cool.
Wash and scrub potatoes. Pat dry with paper towels. Don't peel. Cut into strips. Spray potatoes with oil to coat all sides. Place in baking dish and bake at 450°, uncovered for 30 to 40 minutes or until golden brown. Turn frequently. Sprinkle with paprika or chili powder to taste.
Beat egg whites until they form peaks. Add 1/2 of the sugar and beat. Mix milk, sugar, egg yolks and tapioca. Cook and stir until it comes to a full boil. Cool and add vanilla, almond and pineapple. Fold in egg whites. Serves 6.
Lightly saute the livers in butter so they are still pink inside. Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes. Finely puree the mixture, one cupful at a time, in a food processor or blender. Pack into an earthenware jar and refrigerate for 24 hours. Serve cold on small pieces of toasted rye bread.
Preheat oven to 300°. Combine crumbs, sugar and margarine. Press firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon and nutmeg. Mix well. Pour into prepared crust. Bake 1 hour and 15 minutes (center will be slightly soft). Cool. Chill 3 to 4 hours. Garnish each slice with remaining maple syrup and chopped pecans. Refrigerate any leftovers. This cheesecake also freezes well.
In pitcher, stir sugar and hot water. Add remaining ingredients. Stir vigorously with a wooden spoon and pour into tall glasses. May add a drop of red food coloring to make pink lemonade.
Mix sugar and oil. Add eggs and beat well. Combine all dry ingredients (flour, salt, powder, soda and cinnamon) and stir into sugar mixture. Add nuts, grated carrots and pineapple. Beat well. Pour into greased and floured 9 x 13-inch pan. Bake 45 minutes at 350°. May be iced when cooled with Cream Cheese Icing.
Peel potatoes. Slice. Place in baking dish. Add water, sugar, nutmeg and butter. Bake until potatoes are cooked with low juice.
Drain oranges well. Beat eggs. Add oranges and dry ingredients, sifted together. Beat 4 minutes with electric beater on slow speed so some flakes of orange are showing. Pour batter into greased and floured 9 x 13-inch pan. bake at 350° for 30 to 35 minutes.
Boil chickens until tender. Debone. Add soups, poppy seed, salt and sour cream. Mix well. Put in greased 9 x 13-inch baking dish. Put package of cracker crumbs on top, then pour stick of melted butter over all. Bake at 325° for 30 minutes.
Mix well and pour into greased oblong pan. Bake at 350° until cake tests done.
Heat oven to 350°, then grease a 2-quart casserole dish. In large bowl, combine milk and egg yolks. Blend well. Lightly spoon flour into measuring cup; level off. Add flour, corn meal, baking powder and pepper to milk and egg yolk. Beat until smooth. Stir in green peppers, corn and crumbled bacon.
Roll chicken pieces in flour, coating well. Brown chicken in oil on all sides. Drain excess oil from skillet. Add remaining ingredients and cover. Simmer 30 to 40 minutes or until chicken is fork-tender. Serve over hot pasta.
Peel and cut potatoes into thin slices. Cook and stir onion in margarine in 2-quart saucepan until onion is tender. Cook over low heat, stirring constantly until mixture is bubbly. Remove from heat. Stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Place potatoes in 1 1/2-quart casserole. Pour cheese sauce over potatoes. Cook, uncovered, in 325° oven for 1 hour and 20 minutes.
Beat cream cheese at medium speed of an electric mixer until smooth; add 1 egg, 1/4 cup sugar and vanilla, stirring well. Set aside. Combine water and shortening in a saucepan; heat until very warm (120° to 130°).
In a large mixing bowl, mix sugar, oil and syrup. Add beaten eggs; mix well. Add soda mixture, flour and spices, stirring constantly. Add boiling water, beating until smooth. Pour into greased baking pan. Bake until toothpick inserted comes out clean.
Score the top of the ham and season with salt and pepper. Put on a rack in a shallow roasting pan. Roast in a 325° oven for 40 to 45 minutes per pound or until the meat reaches 185° on the meat thermometer. About 1 1/4 hours before the meat is done, spread with a mix of 1 cup light brown sugar, 1 teaspoon dry mustard and 2 tablespoons vinegar.
Cream together butter and brown sugar. Add flour and nuts, mix with hands to make crumb mixture. Reserve one cup for topping. Press remainder into bottom of 8-inch square pan. Bake at 350° for 12 to 15 minutes until light brown. Cool. Blend together granulated sugar and cream cheese until smooth. Add milk. Add egg, lemon juice and vanilla. Beat well. Spread over baked crust. Sprinkle with reserved crumb mixture. Cut into squares after baking for 25 minutes at 350°. Freezes well.
Stir together yogurt, scallions, cucumber, lemon juice and dill. Refrigerate.
Mix well in a pan and then heat on stove on medium until thick. Stir constantly. Thickens quickly. Form dough into a ball with wooden spoon. Drop onto wax paper to cool. Once it has cooled, knead until smooth. Play Dough is ready. Pan will clean easily if soaked in cold water.
Sift together cake mix and chocolate pudding. Make well in center of dry mixture and add all other ingredients except chocolate chips. Beat well, then stir in chocolate chips with spatula. Pour batter in tube pan and bake 55 minutes or one hour at 350°. Cool on wire rack.
Pour cold water in medium saucepan. Sprinkle gelatin over water; let stand for 5 minutes to soften. Add vinegar, sugar, honey, celery seed, salt, pepper and dry mustard. Cook over low heat, stirring constantly until gelatin and sugar dissolve. Cool to room temperature. Store in covered container in refrigerator.
Mix the first 3 ingredients together and pat into 9 x 13 pan. Set aside.
Combine first 5 ingredients and mix well. Gently fold in whipped cream and turn into a 9 x 13-inch pan. Corner will fall. Freeze.
Mix in blender. Two more eggs and 1/2 cup milk makes another pie. Bake at 350° for 30 minutes in 9-inch pie pan.
Drain all vegetables and put in a large bowl. Combine vinegar and sugar in saucepan; heat until dissolved. Cool. Pour over salad. Toss only a few times.
Preheat oven to 425°. Bake pie shell for 8 to 10 minutes. Reduce oven to 350°. Crumble bacon and put in pie shell. Add cream and salt to beaten eggs. Sprinkle cheese over bacon. Add egg mixture. Dot with butter. Bake 30 minutes.
In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into crust. Top with pie filling. Refrigerate until serving. Yield: 6 to 8 servings.
Dissolve yeast in warm water. Add sugar, shortening, egg, salt and 1/2 of flour. Beat at low speed with mixer until smooth. Stir in remaining flour. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled. Punch dough down. Knead briefly. Shape. Let rise again until doubled. Bake at 400° for 12 to 15 minutes.
Cut elephant into small bite-size pieces. This will take about 2 months. Keep the trunk! You'll need something to store the pieces in. Add enough brown gravy to cover. Cook over open fire for about 3 weeks at 500°. This will serve about 2700 people. If more are expected, add 2 rabbits. Use care though, most folks do not like to find hare in their stew.
Cream butter, sugar and vanilla. Add flour and potato chips. Bake 15 minutes at 350°. Drop by teaspoonfuls. Cool. Sprinkle with powdered sugar.
Mix together shortening, salt, brown sugar and 1 cup of flour. Pat into greased pan. Bake 15 minutes at 325°. Mix remaining ingredients and pour on top of first layer. Bake 25 minutes.
Melt chocolate chips and heat to room temperature. Stir in noodles and peanuts. Drop on wax paper in bite size clusters. (You can also use butterscotch chips for a change.) Makes 2 to 3 dozen.
Mix all ingredients together. Pour into a buttered pan; put some butter on top. Bake at 350° for 1 hour.
In a large bowl, combine semi-softened cheeses; add onion, pepper, pimento, bacon bits and lemon juice. Blend well and form into a ball. Roll ball in dried parsley or finely chopped walnuts. Refrigerate for a few hours to let flavors mingle. Serve with snack crackers. Makes 6 to 8 servings.
Stir together	the soup, onion, hot sauce, nutmeg and dash of	black pepper. In another bowl, put 1/2 soup mix with broccoli (thawed and drained), seafood (example: small shrimp, scallops, crabmeat, your choice) and 1 cup cheese. Mix. Soften tortillas,	covered with a damp paper towel, in microwave for 30 to 60 seconds. Place 1/3 cup of mixture in each tortilla.	Roll, seam side	down, in 12 x 7-inch oil sprayed pan. Stir milk into rest of soup mix. Pour over enchiladas. Microwave	on High 12 to 14 minutes, covered. Sprinkle with remaining cheese. Let sit 10 minutes and serve.
In a large bowl, tear up 1 head of lettuce; add tomatoes and beans. Add Doritos and drained, browned hamburger. Mix with dressing. Serve with a bowl of nacho cheese Doritos.
Fry hamburger. Cook noodles, drain. Mix all together. Pour in a casserole pan. Top with Mozzarella cheese. Bake at 350° for 1/2 hour.
You turn the knob on the stove on. You stir it. Then it's ready.
Beat together cream cheese, sugar and extract until smooth. Fold in whipped cream and pour into crumb crust. Chill several hours. Clean strawberries and place in a ring on top of chilled pie. Brush strawberries with melted jelly. Yield: 6 servings.
Add shortening to milk while milk is still warm. When milk has cooled, dissolve yeast in water and add to milk. Add sugar, salt, eggs and flour; beat well. Let rest in bowl about 20 minutes. Knead dough for a minute or two. Fill greased muffin pans 2/3 full or make out rolls. Let rise until double in bulk. Bake in hot oven at 425° for 20 minutes. Brush with butter after removing from oven. Makes about 36 rolls. Only one rising is needed for this recipe.
Prepare pudding with milk. Slice one banana into the bottom of the crust. Slice other banana into the prepared pudding. Pour pudding into the crust. Chill and enjoy.
Cook, cool and crumble bacon. Combine all ingredients; refrigerate for at least 6 hours. Serve on crispy garlic toast or crackers.
Combine the flour, baking soda, baking powder, cinnamon, nutmeg and ginger in a bowl. Add the remaining ingredients and stir to blend. Spoon into oiled muffin tins or paper cups. Bake at 350° for 20 to 25 minutes.
Slowly add grenadine to tequila and orange juice. Garnish with lemon peel or lime wedge.
Heat the olive oil in a large skillet, season the chicken with salt and pepper, then fry, skin-side down for 5 minutes or until lightly browned. Turn and brown other side. Set chicken aside. Add onions to pan and cook for 5 minutes. Add garlic, mushrooms and peppers. Cook another 3 - 4 minutes or until onions are golden. Mix in tomatoes paste and cook 1 - 2 minutes, add wine. Bring to a boil, stirring constantly, add the tomatoes, breaking them down with a wooden spoon. Sprinkle in the rosemary and oregano and return chicken to the pan. Season with salt and pepper, cover and simmer 20 minutes, stirring occasionally. Check chicken to see if tender - if not cook another 10 minutes. Transfer with a slotted spoon to serving plate. If sauce is to liquidly boil uncovered for 5 minutes. Season to taste. Pour over chicken. Serve immediately.
Cook rice. Boil together celery, onions, margarine and broccoli for 5 minutes.
Brown meat; add onion. Cook until tender. Add tomato paste, water, salt and pepper. Simmer 5 minutes. Heat milk and cream cheese; blend well. Stir in 1/4 cup Parmesan cheese, garlic salt, green pepper and noodles.
In a small bowl sift together cake flour, sugar, baking powder, and salt; Make a well in the center. Add cooking oil, egg yolks, water, lemon peel, and vanilla. Beat mixture at high speed with electric mixer about 5 minutes or until satin smooth. Wash beaters. Make sure they are completely dry before next step.
Leave the small okra pods whole, but slice the larger ones in two crosswise. Place the okra, tomatoes, bay leaf, peppercorns and water in a large, heavy kettle and simmer, covered, for 20 minutes or until the tomatoes have broken up and the okra is tender. Add the shrimp and simmer 10 minutes more. Stir in the gumbo file and salt and simmer for about 10 minutes. Serve hot in soup bowls.
Empty all the inside of the avocado halves and put these creamy insides in a bowl. Combine all the other ingredients and mix well. Preheat the oven to 350°. Fill the avocado shells with mixture. Bake avocado for 15 minutes. May be served hot or cold.
Place frozen potatoes in a 13 x 9-inch pan. Pour 1/2 of the margarine over potatoes. Mix all other ingredients (except the other 1/2 margarine) and pour over potatoes. Top with remaining melted margarine. Bake at 350° for 1 hour.
Brown rice, onion, pepper and celery in oil. Stir in chili powder and salt. Pour in can of tomatoes and water. Simmer 15 minutes. Turn on low heat until done.
Open crescent rolls and arrange on 11 x 14-inch cookie sheet. Seal ends of crescent rolls (roll out flat). Bake until done. Cool. Mix cream cheese, soup mix and mayonnaise. Spread over crescent crust, add fresh vegetable pieces, cut and serve.