HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and cocoa together. Remove from heat. Add sugar and eggs. Mix well with mixer. Add flour, salt, nuts, coconut and vanilla. Pour in pan. Bake at 350° for 45 minutes. Put marshmallow cream on while warm.
Brown meat slowly in small amount of hot oil. Sprinkle meat with salt.	Combine vinegar, oil, catsup, soy sauce, worcestershire, rosemary, garlic powder and mustard; pour over roast. Cover tightly and bake at 325° for 2 1/2 to 3 hours or until tender. Remove roast and heat sauce to skim excess fat; spoon sauce over meat. Serves 6 to 8. Delicious with mashed potatoes.
Sift flour, baking powder and add sugar, lard and margarine. Work with hands and then add sour milk. Work it like you do pie dough. Then roll in batter cake.
1. Drain pears, reserve 2 Tbsp. of juice (discard remaining juice or save for another use).
Line pan with heavy-duty foil, large enough to wrap around roast. Place roast in foil and sprinkle top with 2 to 3 tablespoons steak sauce. Add mushroom soup and onion soup. Seal foil around roast and bake at 325° for 1 hour a pound. Serve with rice. Different types of creamed soup will result in a variety of gravies.
Dissolve yeast in water in bowl. Stir in sugar, oil, egg and flour. Knead until smooth and elastic. Let rise in warm place for 20 minutes. Punch dough down. Spread into 2 nonstick pizza pans. Bake at 425° for 10 minutes. Top with your favorite pizza toppings. Bake until cheese is lightly browned. Yields 2 pizza crusts.
Blend ingredients well. Pour into ice cream freezer. Proceed according to the operating instructions for freezer. Makes 2 quarts.
Sift first 7 ingredients. Add shortening, mashed bananas and eggs. Beat until smooth. Fold in oats. Drop cookies by teaspoon onto an ungreased cookie sheet. Bake at 375° for 15 minutes. Makes approximately 32 cookies.
Beat eggs until lemon colored; add dry ingredients. Mix well. Add melted butter and stir in remaining ingredients with the exception of the whipped cream. Pour into 12 x 8-inch pan. Set pan in a larger pan of water and bake at 325° for 45 to 50 minutes, until set, like custard. Serve warm with whipped cream. A chocolate lover's dream!
Soften yeast in warm water. Combine potatoes, shortening, sugar, salt and warm milk. Cool to lukewarm. Add yeast and egg. Stir in flour. Knead on floured board until smooth. Place in greased bowl, turning once to grease all sides. Cover and let rise 1 hour; punch down. Roll in a ball and let rest for 10 minutes. Roll out on floured board; shape into rolls or cut. Place on greased pan and let rest 1 hour. Bake at 400° for 10 to 12 minutes. Yields approximately 2 dozen.
Grease and flour 9 x 13-inch pan. Put pecans and coconut in bottom of pan. Mix up cake mix according to the directions on the box. Pour over nuts and coconut. Melt oleo and cream cheese in microwave. Mix in powdered sugar. Pour into cake mix, swirl, being careful not to stir up nuts and coconut. Bake at 350° for 40 minutes.
Brown the hamburger and chopped onion. Add the enchilada sauce, mushroom soup, cream of chicken soup, Ortega peppers, ripe olives and milk. Simmer for 10 minutes. Add the corn tortillas, cubed. Mix and top with Cheddar cheese. Bake at 350° for 30 to 40 minutes. Makes 3 quarts.
In large bowl, mix first 5 ingredients. Add elbow macaroni, celery, green peppers and onion. Toss to coat. Cover and chill. Makes 5 cups.
In skillet, melt butter. Add seasonings. Saute celery, pepper and onion until crispy tender. (This may be done ahead of time.) Add stuffing and toss. Add tomatoes and sugar; toss gently. Cover and cook until tomatoes are hot yet firm, 10 to 12 minutes. Serves 5.
Preheat oven to 450 degrees. Line baking sheet with foil and coat well with vegetable cooking spray. Scrub potatoes well and cut into 1/2-inch thick strips. In a large bowl toss potatoes with oil, sugar, salt and cayenne pepper. Spread on baking sheet in one layer. Bake for 30 minutes. Serve immediately.
Cream butter in a bowl. Add all other ingredients, except flour. Mix well, then add flour, gradually, until well mixed. Drop on cookie sheet by teaspoonfuls. Bake at 350° for 12 minutes.
Fry bacon until crisp; drain and crumble. Saute onions in 1/4 cup of bacon drippings. Add sugar, salt, garlic powder, dry mustard and vinegar. Cover and simmer 20 minutes. Mix this with all the beans (drain the butter, lima and kidney beans but not the baked beans) and the molasses in crock-pot. Cook on low 5 or 6 hours.
Mix cream cheese and mayonnaise until smooth, then all the remaining ingredients. Mix well and chill.
Preheat oven to 350°. Use a 9 x 13-inch cake pan. Layer in the order listed. Bake for 1 hour. Good served warm or cold.
Cook the cauliflower until firm, yet tender. Coarsely mash cauliflower with potato masher. Add the sour cream, onion, cheese, salt and pepper. Mix well.
Beat egg whites until stiff and fold in last. Bake until a toothpick comes out clean. Bake at 350°.
Cook ground beef in melted butter in a large skillet over medium heat until meat is browned, stirring to crumble meat; drain well. Add tomato sauce and next 4 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer 20 minutes, stirring occasionally. Transfer meat mixture to a buttered 13 x 9 x 2-inch baking dish. Set aside. Beat cream cheese and sour cream at low speed of electric mixer until smooth. Add green onions, stirring gently to combine. Spread cream cheese mixture evenly over meat mixture. Top with noodles. Sprinkle Cheddar cheese over casserole. Sprinkle with paprika. Bake at 350° for 25 to 30 minutes or until hot and bubbly. Yield: 8 servings.
Cook spaghetti and drain. Saute beef in butter until brown. (If too fatty, drain off.) Add tomato sauce, salt and pepper. Remove from heat. Combine cottage cheese, cream cheese, sour cream, scallions and green pepper. In a square 2-quart casserole, spread 1/2 of the spaghetti and cover with cheese mixture. Add remainder of spaghetti and pour melted butter over spaghetti (optional). Spread tomato/meat sauce over top and chill. Remove from refrigerator 20 minutes before baking. Bake at 350° for 45 minutes or until hot and bubbly. Especially good served with green salad and French bread. Serves 6.
Fix two 8-inch cake pans with enough safflower oil to dip biscuits in.
Mix flour, oatmeal, salt, soda and baking powder. In another bowl, cream butter and sugars. Add eggs and vanilla. Mix in dry ingredients and chocolates. Can add 3 cups chopped nuts, if desired. Roll into balls and place 2-inches apart on a cookie sheet. Bake for 10 minutes at 375°.
Combine chunky peanut butter, chocolate syrup and milk in a bowl. Fold in Cool Whip. Pour into graham cracker crust and freeze.
Combine ingredients. Bake in greased loaf pan at 350° for 50 minutes. Brush top with butter while hot.
Cook noodles-drain-rinse-drain again. In large bowl, stir together soups, Parmesan cheese garlic powder, sour cream and chopped onion. Add turkey. In a 9 X 13 inch casserole/cake pan, layer 1/3 of cooked noodles, spread with 1/3 of turkey mixture, sprinkle with 1/3 of shredded cheese. Repeat 2 times. Save cheese to sprinkle on before serving. Bake at 350° for 45-60 minutes. Sprinkle with remaining cheese, let stand 10 minutes before serving.
Melt white chocolate. Mix together all other ingredients. Mix chocolate with the other ingredients and press into a 13 x 9-inch cake pan or drizzle chocolate over other ingredients in 13 x 9-inch cake pan. Chill until firm. Break or cut into pieces or squares.
Follow directions on cake mix. Drain pineapple and save juice. Add water to juice to make a cup. Add to batter, then add remaining ingredients. Mix and pour into tube pan. Bake at 350° for 50 to 60 minutes. Cool on rack.
Combine all ingredients, except oleo and crackers; mix well. Spread in greased 9 x 12-inch dish. Mix oleo and crushed crackers together. Sprinkle over vegetables. Bake at 325° for 30 minutes. Serves 4.
Unroll crescent rolls. Press into slightly greased pizza pan. Bake at 350° until lightly browned. Cool.
Blend together flour, oats, brown sugar, baking soda and salt. Add enough margarine to hold mixture together. Press 1/2 of mixture into a greased 9 X 13 pan. Bake at 350 degrees for 10 minutes. Sprinkle chocolate chips and pecans over first layer. Blend caramel with 2 Tbsp. flour and spoon over chips and nuts. Sprinkle the other 1/2 of crumb mixture on top. Bake 20 minutes or more. Cool completely or chill before cutting.
Cook frozen beans according to package directions; drain. Combine beans, milk, soup and pepper. Add 1/2 can onions; pour into 1 1/2-quart casserole. Bake, uncovered, at 350° for 30 minutes or microwave, covered, 8 to 10 minutes. Top with 1/2 can onions and pimiento; bake 5 minutes longer or microwave, uncovered, on High 1 minute, then let stand 5 minutes. Serves 6.
Layer all ingredients, topping with the combined mayonnaise and dressing mix. Sprinkle the cheese on top of the dressing and chill.
Line cookie sheet with graham crackers. Heat butter and brown sugar in saucepan. Add pecans and stir together. Spoon out onto graham crackers. Bake 10 minutes in 300° oven. Cool before taking out of cookie sheet.
Mix together thoroughly the first 3 ingredients. Sift the flour, cream of tartar, soda and salt together and stir into first mixture. Chill dough. Roll into small balls. Roll balls in a mixture of the sugar and cinnamon. Place about 2-inches apart on ungreased pan. Bake 8 to 10 minutes at 400° until lightly browned, but still soft. These puff up at first and then flatten out with crinkled tops. Makes about 5 dozen 2-inch cookies.
Place cabbage pieces in skillet. Add carrots, potatoes and meat. Salt and pepper to taste. Pour 2 cups of water over all. Place lid on skillet. Simmer for 30 minutes or until tender.
Combine onion, Rot-tel tomatoes, soup (no water added), chicken, Velveeta (cubed) and Doritos (crushed). Mix well and pour into casserole dish. Top with grated Cheddar cheese. Microwave 5 to 6 minutes or until hot and cheese is melted.
Combine all ingredients, except onion, in blender. Blend until smooth. Pour into bowl and add chopped onion. Refrigerate until ready to serve on bread or crackers.
Saute onion and garlic in butter in a large skillet. Add mushrooms. Salt and pepper to taste. Lay zucchini slices on top. Add pimento. Cover skillet and cook over low heat for 15 to 20 minutes. Lay cheese slices over top. Cover skillet until cheese melts. Leftovers are good. Serves 4 to 6.
In small saucepan sprinkle gelatin over 1/4 cup orange juice. Cook over low heat; stir constantly until gelatin dissolves. Remove from heat; stir in balance of orange juice, lemon juice, rind and Sweet 'N Low. Chill until syrupy. In small bowl combine dry milk and water. Beat at high speed until peaks. Gently stir in gelatin mix. Blend well. Pour in shallow pan. Freeze until firm. Makes 4 servings.
In large dutch oven brown beef over medium high heat. Drain fat. Add onion and celery; cook until tender. Stir in soup, tomato paste, and ketchup. Simmer 15-20min. Spoon into large kettle or roaster. Add all remaining ingredients; stir well. Bake uncovered 350° 1 hour. Yields 25 servings.
Dissolve gelatin in boiling water. Dissolve Kool-Aid in cold water. Add sugar; mix well. Add pineapple juice. Add sherbet and 7-Up when ready to serve.
Dissolve Jell-O in boiling water. Add the remaining ingredients. The horseradish is important in this recipe. Do not omit.
Remove crusts from bread and spread bread slices with butter or margarine. Place in a greased 13 x 9 x 2-inch baking dish; set aside. Cook sausage until brown, stirring to crumble; drain well. Spoon over bread slice; sprinkle with cheese. Combine eggs, half and half or milk and salt. Mix well and pour over cheese. Cover casserole and chill overnight.
*You can use 3 tablespoons flour or cornstarch in place of tapioca.
Saute mushrooms, onions and celery in butter. Mix together all ingredients and bake 1 hour at 350° just until bubbly.
In a large bowl, thaw strawberries and add eggs and oil. Mix well. In another bowl, sift flour, soda, salt, cinnamon and sugar together. Add strawberry mixture to flour mixture. Add pecans, if desired, and mix well. Pour into two buttered and floured loaf pans; bake in a preheated 350° oven for 1 hour. Makes 2 loaves.
Mix graham crackers and melted margarine together and press into bottom of 9 x 13-inch pan and set aside. Cream sugar and cream cheese together and pour over crust. Sprinkle chopped nuts over cream cheese mixture. Mix 2 packages of Dream Whip according to directions on box and spread over nuts. Refrigerate for 2 hours until Dream Whip sets. Cover with cherry or blueberry pie filling and refrigerate at least 4 hours.
In a 2 1/2-quart saucepan, bring 1 1/2 cups water and salt to a boil. Add rice. Cover with tight fitting lid. Bring mixture to a boil, then remove pan from heat. Let stand 30 minutes. Do not lift the lid during this time.
Cut sweet potatoes in half. Scoop out potatoes, leaving thick shells. Mash potatoes with other ingredients. Refill shells. Heat at 350° for 10 minutes. Fat free.
Mix together all ingredients. Mix hard to remove lumps. Makes two (1-quart) cans or one (3-pound) Crisco can. Steam 1 hour for 1-quart can and 3 hours for 3-pound can.
Mix all ingredients together. Bake in a 370° oven for approximately 35 minutes or until lightly brown using a large rectangle pan. Refrigerate leftovers. This freezes well.
Brown sausage. Add onion and other ingredients. Simmer until thick, stirring often, about 2 to 3 hours.
Slice cucumbers into 1/8-inch slices without paring. Slice the onions likewise. Cut green peppers into fine bits. Mix the salt through the combined cucumbers, onions and green peppers. Place a weighted lid on them and let stand 3 hours. Drain and set aside.
Open chilies and squeeze juice into the refried beans. Mix with 1/2 package taco seasoning. Spread bean mixture on platter. Mix other half of package seasoning into sour cream. Spread sour cream over beans. Arrange chilies, then olives, then tomatoes and onion over sour cream. Sprinkle Cheddar cheese over dish right before serving. If you take this somewhere, keep cheese in separate container, then add before serving. Serve with Doritos.
In a 4-quart Dutch oven, brown and crumble sausage. Add celery and cook for 15 minutes; drain. Add tomatoes, tomato juice, zucchini and seasonings. Bring to boil. Reduce heat. Cover and simmer for 20 minutes. Add corn and peppers. Cover and simmer for 15 minutes. Combine cornstarch and water; stir into stew. Bring to a boil and cook and stir until mixture thickens. Sprinkle with cheese. Yields 6 to 8 servings.
Chop marshmallows and dissolve marshmallows and jello in hot water. Add juice from pineapple. Chill until syrupy. Combine cream cheese and pineapple; add nuts. Mix in jello mixture. Put in mold. Serves 11 to 12.
Coat chicken in flour, then brown in skillet in oil. Peel and slice carrot and lay slices over the chicken pieces. Mix soup and seasoning. Pour over chicken. Cover and cook slowly over medium heat for 30 to 45 minutes.
Mix sugar and syrup in a saucepan and bring to a boil. Remove from heat and add peanut butter, stirring until smooth. Put cereal in large bowl and pour peanut butter mixture over it. Mix well. Press into buttered 12 x 15-inch cookie sheet. Melt chocolate chips and spread over top. Allow to cool and cut into bars or small squares.
Bake cake mix according to the directions in a tube or 9 x 13-inch pan. Slice into slices when cool. Layer slices of cake, pineapple, strawberries and pudding until large bowl is full. Spread Cool Whip on top. Refrigerate until ready to serve. Best if refrigerated for several hours before serving.
Combine all ingredients and store in an airtight container. Add heaping 1/3 cup mix to a full cup of hot water.
Combine cabbage, red cabbage, carrot, onion and cashews in a medium bowl; toss gently. Combine vinegar and remaining ingredients. Cover and chill thoroughly. Yield: 8 servings (43 calories per 1/2 cup serving).
Combine Jell-O, pudding and 2 cups water in pan. Cook to a boil; cook for 5 minutes longer. Cool and put lid on pan and put in freezer until it congeals, about 1 hour. Beat in Cool Whip and stir in oranges; place in dish.
Preheat oven to 350°. Cream the sugar and oil together. Add eggs and pumpkin. Mix well. Sift together dry ingredients. Add dry ingredients alternately with water. Pour into two well-greased 9 x 5-inch loaf pans. Bake at 350° for 1 1/2 hours or until tests done. Let stand 10 minutes. Remove from pan to cool. May add nuts.
In a large serving bowl, mix all ingredients except pasta and cheese. Cook pasta according to package directions. Toss pasta with tomato mixture. Chill. Add cheese before serving and toss gently.
Salt and generously pepper pork tenderloin. Mix together lime juice and wine. Pour over tenderloin. Marinate in refrigerator for 30 to 45 minutes. Reserve liquid. Spray glass roasting pan with olive oil spritzer (or cover bottom of dish with 2 tablespoons olive oil). Place tenderloin in center of roasting pan. Place prepared vegetables on both sides of pork. Pour reserved marinade liquid over pork and vegetables. Sprinkle salt, garlic powder, oregano, paprika and remaining black pepper. Pour stewed tomatoes over mixture. Drizzle remaining tablespoon of olive oil over vegetables or give vegetables a quick spray of oil with spritzer. Cover loosely with foil. Roast in 450° oven for 2 to 2 1/2 hours. Uncover for last 20 minutes.
This is best if left in the refrigerator overnight so that it gains some volume. It is very thin if used as soon as made, but it is still delicious.
Mix eggs and milk. Dip meat in egg mixture, then in crumbs. Brown on both sides in skillet. Season with salt. Add water and cover. Cook over low heat 45 to 60 minutes. Lift chops occasionally to prevent sticking.
Mix together and drop by teaspoon on greased cookie sheet. Bake at 300° for 20 to 25 minutes. Let cool slightly before removing from pan.
Slice angel food cake horizontally in middle; separate. Slice 1-inch pieces of sherbet and place on bottom layer of cake. Cover all of bottom layer with sherbet. Place top layer of cake. Refreeze. Cut wedges and serve. Top with Cool Whip.
Put dressing mix and flour in plastic bag and shake with chicken, one piece at a time. Melt margarine and mix with lemon juice. Spray baking pan with Pam. Place chicken breasts in pan. Spoon lemon juice mix over chicken pieces. Bake at 350° for 1 hour. Add 3/4 cup water and bake 15 minutes more. Serves 6.
Mix flour, sugar and salt. Cut in Crisco. Put egg yolk in cup; add enough milk to measure 2/3 cup. Add to crust mixture, mixing well. Roll into 11 x 15-inch rectangle. Place in raised edge cookie sheet. Cover with crushed corn flakes and apples mixed with the cinnamon and 1 1/2 cups sugar. Roll the rest of the dough for top crust. Brush top with egg white. Bake in 400° oven for 40 minutes. Glaze.
Save your broken pieces of bath soap by dropping in a quart jar with lid. Keep closed. When full, place soap in bowl in microwave. Set on Medium power, about 10 minutes. When soap chips begin to puff up, stir. Do this several times. Spray small plastic containers with pan coating. When soap chips are melted, use a spoon back dipped in water to pat soup firmly down in containers. Let dry overnight and cut to size if too large. Let dry a week before use.
Boil water for Jell-O as directed on packages. Mix both packs of Jell-O with the boiled water. Stir until dissolved. Put several ice cubes in and stir until Jell-O begins to thicken. Remove the remaining ice and chill Jell-O in refrigerator until it becomes firmer but not completely set. Mix in Cool Whip, whatever amount looks good to you. Mix in drained pineapple tidbits and chopped walnuts and refrigerate for at least 2 more hours.
Mix together until smooth in a large microwave-safe bowl. Add 3 cups boiling water; stir well. Cover with Saran wrap and microwave on High for 7 to 10 minutes. Remove; stir well. If too thick, more water may be added. Put back into microwave for 7 to 10 more minutes on High. This is done in 15 to 20 minutes. Serves 4 to 6.
In large bowl mix chocolate chips, peanut butter and marshmallow and stand aside. In large saucepan melt butter slowly. Add evaporated milk and sugar; stir continuously to rolling boil for 7 minutes. Pour over chocolate chip mix. Add vanilla; stir until blended. Put in pan and chill.
Bring Cheddar cheese and cream cheese to room temperature. Add milk, green onion, pimento and Worcestershire sauce to cheeses. Mix well. Cover after shaping into a ball. Chill 4 to 24 hours.
Cream butter and sugar. Add dry ingredients. Mix until crumbly. Add half the beaten eggs. Mix well. Spread in a greased 8 x 8-inch pan. Spread with pineapple. Mix 1 cup sugar, butter and coconut. Add remaining eggs. Mix well. Spread over pineapple. Bake at 350° for 30 to 35 minutes. Cool and cut in squares.
Cream butter; add cocoa and sugar alternating with milk. Beat to spread. Blend in vanilla. Makes 2 cups of frosting.
Preheat oven to 350°. Use floured hands to mix together all ingredients. Roll into 1 1/4-inch balls and bake 12 minutes. Remove and immediately push a Hershey's Kiss into the center.
Mix food coloring and cocoa; set aside. Cream Crisco and sugar together. Add eggs to sugar and beat. Add food coloring mixture and mix well. Add buttermilk. Add remaining ingredients and beat. Mix well. Bake in well-greased pan at 350° for 30 minutes (2 pans).
Dissolve Jell-O gelatin and salt in boiling water. Add undrained pineapple and lemon juice. Chill until very thick. Then fold in carrots and pecans.	Pour into individual molds or a 1-quart	mold. Chill until firm. Unmold. Garnish with additional pineapple if desired. Makes about 3 cups or 6 side salads.
Add 1 cup boiling water to lime Jell-O. Dissolve and add 3/4 cup cold water. Pour into 13 x 9-inch pan. Chill until set. Add 1 cup boiling water to lemon Jell-O; dissolve. Stir in marshmallows. Let cool and add cream cheese. Beat until blended. Chill until slightly thickened, then blend in whipped cream, pineapple and salad dressing. Chill until thick. Spoon over lime Jell-O and chill until set. Dissolve raspberry in 1 cup boiling water, then add 3/4 cup cold water. Let stand until thick, then pour over lime and lemon mixture. Chill until firm.
Mix. Use an 8 x 8-inch square pan. Bake 45 minutes at 350°.
Mix all prepared ingredients in large bowl. Pour into 9 x 13-inch baking dish. Brown cornflakes in butter for topping. Put first ingredients into baking dish and top with cornflakes. Bake at 350° for 45 minutes.
Place 1/3 of crushed chips in 1 1/2-quart casserole. In medium bowl combine remaining ingredients except chips. Spread half of tuna mixture over chips. Top with another 1/3 of chips and remaining tuna. Sprinkle remaining chips over top. Microwave at High 4 to 6 minutes or until heated, rotating dish 1/4 turn after half the cooking time.
Pull mushroom stems and wash. Mix all other ingredients. Fill mushroom caps with cream cheese mixture. Broil until brown and bubbly.
Cream shortening and sugar. Blend in egg; add milk. Sift dry ingredients together and blend into first ingredients. Spread batter in greased 9-inch pan. Arrange apple slices on top of batter, pressing them slightly into the batter. Combine sugar substitute and cinnamon and sprinkle on top. Bake at 375° for 25 to 35 minutes. Yield: 16 (2 inch) squares. Carbohydrate 23 g, protein 2 g, fat 4 g, calories 136. One square = 1 bread starch exchange, 1 fat exchange, 1 fruit exchange.
Mix together cracker crumbs and oleo. Press into a 9 x 13-inch pan. Beat powdered sugar, eggs and oleo until fluffy, then add vanilla and beat again. Spread over cracker crumbs. Cut bananas and put on filling. Drain pineapple and put over bananas. Top with Cool Whip. Add nuts and cherries on top. Chill overnight.
Mix together; bake in a loaf pan for 35 to 45 minutes at 350°.
Mix flour, cornstarch and sugar. Blend in butter to form a soft dough. Cover and chill until dough is firm. Shape into small balls or teaspoonfuls. Roll in coconut. Place on ungreased baking sheet 1 1/2 inches apart. (For Christmas, sprinkle with colored sugar.) Flatten with fork. Bake at 300° for 20 to 25 minutes until lightly browned. Makes about 3 dozen cookies.
Mix all ingredients well and chill. Serve with raw broccoli, cauliflower, carrots, celery and cucumbers.