HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium microwave-safe bowl, place butter and shortening. Microwave on High for 1 minute or until butter is melted. Add cocoa and salt; stir until smooth. Cool 5 minutes. Add powdered sugar alternately with milk, beating on medium speed of electric mixer until smooth and of desired consistency. Add additional milk if needed. Stir in vanilla. Makes about 2 cups frosting.
Fry and drain hamburger. Mix with taco sauce. Put in 2-quart casserole dish as bottom layer. Layer on green beans, cheese and Durkee onions. Add blended and prepared corn muffin mix as top. Bake at 400° for 45 minutes.
In a saucepan, cook the Brussels sprouts, cauliflower, broccoli and carrots in a small amount of liquid, salted boiling water, until tender-crisp; drain.
Place in a large pot all ingredients, except corn. Bring to boil; cover pot. Lower heat and simmer 1 1/2 to 2 hours. Add more water, if needed. Water should cover beans throughout cooking time. Serve with hot corn bread and fried chicken.
Lightly grease skillet. Arrange chicken in single layer. Cover and cook slow for 30 minutes. Pour can of tomatoes, seasoning mix and water. Continue to cook 15 minutes or until chicken is done. Serve over cooked rice or noodles. A bit spicy, but yummy.
Beat eggs until light and fluffy. Add oil, sugar, persimmon pulp and vanilla. Mix. Beat well. Add flour, salt, soda, cinnamon and baking powder (sifted together). Mix until blended; add raisins and nuts. Divide batter into two well-greased loaf pans. Bake at 325° for 1 hour or until done. Remove from pans and cool on rack.
In skillet, brown ground beef; drain. Add taco seasoning mix and 1 cup picante. Simmer 5 to 8 minutes; remove from heat. Stir in egg. Sprinkle frozen pie crust with 1/2 cup cheese; top with green chilies. Pour ground beef mixture over chilies. Top with remaining 1 cup cheese; sprinkle tortilla chips over top. Bake in preheated 350° oven on preheated baking sheet 20 to 25 minutes. Garnish with shredded lettuce, sour cream and remaining picante. Makes 6 servings.
Combine dip mix with sour cream. Stir in chilies, olives and cheese. Serve with chips, vegetables or crackers. Makes 3 cups.
Combine all ingredients. Place in well-greased muffin tins. Bake at 400° for 45 minutes. Yields 6 servings.
Crust: Mix flour, margarine, pecans and 1/2 cup powdered sugar. Mix well. Press into a 9 x 13-inch pan. Bake 10 minutes at 350°. Cool.
Cook the onion in butter. Add the soup and milk; heat and stir until smooth. Stir in the sour cream and curry powder. Add the turkey or chicken; heat. Garnish with snipped parsley and raisins. Serve over fluffy hot cooked rice. Serves 4.
Bring to boil the raisins and coffee. Cook for 5 minutes; add Crisco, sugar, nutmeg, cinnamon and cook 10 minutes more. Cool. Sift flour and soda together. Add to coffee mixture a small amount at a time. Mix well after each. Fold in walnuts. Pour in 2 loaf pans, greased and lined with wax paper. Bake at 325° for 1 hour 15 minutes.
Take Veg-All, drain and pour in 8 x 12-inch pan. Add corned beef hash. Spread out over top of veggies. Place in 425° oven about 20 minutes or until corned beef has browned a little.
Mix all ingredients, except cheese and chips. Pour into greased baking dish. Cover with grated cheese. Then top with crushed potato chips. Bake at 375° for 10 to 20 minutes or until it bubbles.
Wipe mushrooms with damp towel. In a jar with a tight fitting lid, shake remaining ingredients until well mixed. Pour over mushrooms; cover and marinate in refrigerator at least 12 hours. Stir or turn occasionally. Serve as an appetizer or in a salad.
Combine dry ingredients in large bowl. Add eggs and salad oil. Stir until all ingredients are moistened. Do not beat. Stir in vanilla, nuts, pineapple and bananas.
Mix all together. Bake for about 30 minutes at 350° in a buttered baking pan, 8 x 8 x 2-inch.
Mix all ingredients except 1/3 can soup and water. Shape into balls; arrange in a pan. Pour the remaining celery soup and water over meatballs. Bake 1 hour at 375°. Yields 8 servings.
Grease a 2-quart casserole. Drain liquid from peas and reserve. Slice potatoes and eggs. Layer potatoes, eggs and peas in casserole. Repeat 3 times. Simmer onion in 2 tablespoons butter in the top pan of a double boiler over direct heat. Add flour and make roux. Add drained pea juice and milk to make 2 cups of liquid. Put top pan in double boiler over water until thickened. Stir continuously. Add salt and pepper. Pour over casserole. Top with bread crumbs mixed with 1 tablespoon melted butter. Bake at 400° for 30 minutes.
Brown beef; stir to keep separated and remove excess fat. Add onion, green pepper and celery and saute. Place in casserole. Add all other ingredients except noodles. Mix slightly. Bake 35 minutes at 350°. Remove from oven. Place 1 cup Chinese noodles over top and return to oven for 10 minutes.
Brown hamburger in skillet. Add onion soup mix, mushroom soup, noodles and water. Salt to taste. Cook about 20 minutes until noodles are done. Add sour cream. Cook 3 more minutes.
Through food chopper, using medium blade, force dried apricots and seeded, medium, whole orange. Put through chopper a second time. Put in top of double boiler and stir in sugar. Put over boiling water and cook, covered, 30 minutes or until quite stiff. Cool and stir in chopped nuts.
Melt chocolate in boiling water; cool. Cream the butter and sugar until fluffy. Add egg yolks, one at a time. Beat well after each. Add melted chocolate and vanilla; mix well. Sift flour, salt and soda; add alternately with buttermilk to chocolate mixture. Beat until smooth. Fold in egg whites. Bake in layers for 25 to 30 minutes at 350°.
Bring honey and water to a boil. Reduce to simmer. Drop in bagels 4 at a time for 7 minutes, turning once. Drain. Place on ungreased cookie sheet. Bake at 350° for 30 minutes.
Melt butter in frying pan. Add crackers. Drain clams, reserving 4 tablespoons juice. Add clams, clam juice, wine and Worcestershire sauce. Stir to blend ingredients well. Stuff clam shells; sprinkle with paprika. Bake at 350° for 15 minutes.
Mix all ingredients together, except broccoli. Cook broccoli and drain. Put broccoli in casserole dish and pour ingredients over it. Bake at 350° for 30 to 40 minutes.
In a medium skillet, saute bacon and onion until most of the fat is cooked out of bacon, 7 to 10 minutes. Remove from heat; drain. Stir flour into drained bacon mixture. In a large bowl, beat eggs; stir in milk, salt, pepper, Swiss cheese and bacon mixture. Preheat oven to 350°. On a lightly floured surface, roll out pastry to 17 x 12-inch rectangle. Fit onto an ungreased 15 x 10-inch baking sheet with raised sides. Turn under and crimp edge of pastry. Brush with unbeaten egg white. Spoon cheese filling evenly over coated pastry. Sprinkle evenly with Parmesan cheese. Bake 30 to 40 minutes in preheated oven until filling is partially set and surface is golden brown. Filling will continue to bake when removed from oven.
Melt butter and beat in cake mix. Press into 9 x 13-inch cake pan. Mix cream cheese with eggs and pour over cake. Top with powdered sugar and bake at 350° for 35 to 40 minutes.
Brown meat; drain. Add sauce and water together and simmer for 10 minutes. Combine other ingredients. In a 9 x 13-inch pan, spray pan with nonstick spray. Spread evenly 1 cup sauce on bottom of pan. Layer noodles, sauce, cheese filling, noodles, etc. Cover and bake at 350° for 55 to 60 minutes. Remove cover and bake 10 minutes longer. Set 10 minutes before cutting.
Dissolve in 2 cups hot water the Jell-O and add can of cranberries. When firm, but not set, whip in Cool Whip. Pour into bowl or mold to set.
Alternate layers of cabbage and onions in salad bowl. Sprinkle with 7/8 cup sugar. Combine vinegar, salad oil, dry mustard, celery seed, 1 teaspoon sugar and salt. Heat to boiling point. Pour over slaw. Refrigerate for 4 hours or overnight. Keeps 1 week.
Drain and flake salmon. Prepare frozen peas as directed on package. Combine celery, salmon, mushrooms, salt and pepper with cooked peas. Stir onions into prepared potatoes; mix well. Spoon salmon mixture into greased 2-quart casserole. Spoon potatoes on top. Sprinkle with Parmesan cheese. Bake at 350° for 20 to 25 minutes or until potatoes are lightly browned and casserole contents bubble.
Mix all together. Put in a 9 x 9-inch pan and bake at 350° for 15 minutes. Top with shredded Mozzarella cheese and bake until cheese melts. Serve with crackers or bread sticks.
Drain green beans. Melt oleo and add flour, salt, pepper, sour cream, sugar and grated onion. Fold beans into the mixture. Spread in a 2-quart casserole. Sprinkle top with Swiss cheese. Combine melted butter and cornflakes and top with bean mixture. Bake in a 375° oven for 30 minutes.
Let cream cheese soften. Chop all corned beef in food processor until fine. Set aside. Chop up green onions in food processor. Stir 3/4 of the chopped corned beef and all the onion into the softened cream cheese and blend well. Form into a ball. Chill 20 minutes, then roll it into the remaining corned beef. Better if made the day or night before. Serve with crackers.
Bake crust about 3 minutes. Cut zucchini into slices. Saute in margarine with chives, salt, pepper and oregano. Combine sour cream, eggs and baking powder; mix well. Combine zucchini mixture and cheese. Place in partially cooked pie shell. Top with Parmesan cheese and sprinkle generously with bread crumbs. Bake at 325° for 40 to 45 minutes.
Drain beans and place in 9 x 13 casserole dish. Melt margarine and mix with brown sugar. Pour mixture over beans. Sprinkle bacon bits on top. Bake covered at 350 for 30 minutes. Uncover and bake 15 more minutes at 375.
Melt oleo in a 13 x 9 x 2-inch pan. Sprinkle evenly with graham cracker crumbs, then sprinkle nuts over crumbs. Sprinkle chocolate chips over nuts, then sprinkle coconut over the chips. Last, pour Eagle Brand evaporated milk over it and bake 25 minutes at 350°. Cool in pan 15 minutes and cut into squares.
Blend all ingredients (except brown sugar and nuts) for 4 minutes. Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes or until cake springs back when lightly pressed and pulls away from sides of pan. Cool in pan for 15 minutes, then spoon hot butter glaze over warm cake. Serve with Cool Whip.
Wrap hot dog in half slice of bacon. Hold together with a toothpick. Place in oven baking dish. Sprinkle good amount of brown sugar over top with dash of dry mustard. Let sit in fridge for 1/2 hour.
Mix cheese, 1 egg and sugar. Add other 2 eggs and vanilla. Mix until smooth. Put cupcake papers in a muffin tin. Place 1 vanilla wafer in the bottom of each cupcake paper. Pour batter in each about 3/4 full. Bake 15 minutes at 350°. Do not brown. Allow to cool, then add topping and chill. Makes 18.
Scald milk. Stir in sugar, salt and oleo or butter. Dissolve dry yeast in warm water. Add cooled milk mixture to yeast along with egg and 2 cups unsifted flour. Mix well and add 2 additional cups flour or enough to make a stiff batter. Cover tightly with waxed paper or aluminum foil. Refrigerate dough at least 2 hours. (I usually let it in refrigerator overnight.) Take from refrigerator and roll half of mixture on floured board. Melt oleo or butter and spread over all. Sprinkle with mixture of cinnamon and sugar and roll up. Cut off in slices and put in greased pan to rise. Bake until done and frost with powdered sugar frosting.
Preheat oven to 450 degrees. In shallow baking or roasting pan, thoroughly blend all ingredients except potatoes. Add potatoes and turn to coat thoroughly. Bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with fresh parsley.
Cream softened butter and all other ingredients together with a large spoon. If lumpy, you can continue with an electric mixer.
Mix pudding as box instructs except use 1/2 the amount of milk called for and use whipped cream to make a soft blend (about 1/2 cup whip cream). Put into pie crust and chill. Pudding will set up. Makes a great chocolate pie in half the time.
Mix first 3 ingredients together. Sift together remaining ingredients and stir into first mixture. Roll into balls. Roll balls into mixture of 2 teaspoons sugar and 2 teaspoons cinnamon. Place balls on ungreased cookie sheet. Bake until lightly brown, but still soft at 400° for 8 to 10 minutes.
Cream shortening and sugar until smooth. Add dry ingredients that have been sifted together alternately with milk. Add eggs, one at a time, beating well after each addition. Add flavoring. Bake, in a tube pan that has been greased and floured, for about 1 hour at 325°.
Brown hamburger. Mix remainder of ingredients with the hamburger. Bake at 325° for 2 hours. Makes 2 casseroles.
Melt butter. Stir in rice, onion, garlic and apples. Saute for 4 mins. Stir in chicken broth. Bring to boil; reduce heat, cover and simmer. 20 mins. until juice is absorbed.
Dissolve lime jello in 2 1/2 cups boiling water. Pour into pan and let set until firm.
Boil potatoes in jacket. Drain off water. Peel and chunk while still hot. In large bowl, layer potatoes, celery and onion. Sprinkle salt, pepper and vinegar over this until all is used. Let stand in refrigerator overnight or until thoroughly cooled. Add sweet pickles. Mix mustard and Miracle Whip to potato mixture. Mix well and serve.
In saucepan bring to a boil milk and margarine. Let cool to lukewarm. Mix yeast in warm water; let stand for 5 minutes. Beat eggs, sugar and salt together in a large bowl. Add milk and mix well. Add yeast, mix well. Add flour, a little at a time, and mix well. Put on well floured board and knead for 5 to 8 minutes or until smooth. Put into a slightly greased bowl and grease with margarine. Let rise until doubled in bulk. Knock down, roll out, and shape as desired. Dip in melted margarine. Put into greased pan. Cover and let rise. Bake in 375° oven for about 12 minutes or until golden brown.
Beat all ingredients together. Spoon into cupcake tins. Bake at 350° for 15 to 20 minutes.
Dissolve gelatine in 1/2 cup water; set aside. Heat soup to boiling. Add cream cheese; beat until smooth. Add gelatine, shrimp, celery and onion, then salad dressing. Chill 5 hours or overnight. Serve on crackers.
Put chops in rectangular pan and cover liberally with Worcestershire sauce. (Cover all of the chops.) Sprinkle with seasoning salt. Bake at 350° for 40 minutes.
Bring to boil oleo, oil and water. Pour over and mix into sugar, flour and cocoa. Add buttermilk, salt, soda and vanilla. Bake in greased and floured jelly roll pan, 13 x 15-inch at 350° for 20 minutes.
Cook elbow macaroni according to package directions; drain well. Immediately toss with cheese and salt. Drain kidney beans, reserving juice. Combine beans, onion and celery to elbow macaroni in medium bowl. Pour juice from beans into measuring cup and add water to equal 1 cup. Heat juice to boiling in small saucepan. Stir in curry powder, honey and vinegar; return to boiling. Add raisins; simmer over low heat 5 to 7 minutes or until raisins are plump. Pour dressing over macaroni mixture in bowl; toss well. Chill. Makes 6 to 8 servings.
Stir together the flour, baking powder and salt; set aside. In a large bowl, stir together the cereal, milk and honey. Let stand 1 to 2 minutes or until cereal is softened. Add egg and oil; beat well. Add flour mixture, stirring only until combined. Portion batter evenly in 12 greased muffin pan cups. Bake at 400° for 18 to 20 minutes or until lightly browned. Yields 12 muffins.
Preheat oven to 375° and grease a 7 x 11-inch pan.
Preheat broiler. Score the sausages 1/4-inch deep 3 times on each side. Broil sausages about 4 inches from heat source until golden brown, 4 to 5 minutes per side. Remove from broiler and cut into 1 inch lengths. Reserve.
Cook chicken and cut into bite size pieces. Dice potatoes, carrots, squash and onions; cook until tender. Mix with chicken broth, chicken, salt and pepper. Add enough water to make right consistency. Simmer 30 minutes.
Press crescent rolls in a pizza pan to make a crust. Bake 6 to 7 minutes or until golden brown. Cool. Mix together cream cheese, sour cream and Ranch mix. Spread over dough. Add various vegetables; sprinkle cheese on top. Chill for 1 hour.
Mix all ingredients with a mixer except chips and nuts. Then stir in chips. Sprinkle nuts on the bottom of a greased Bundt pan. Pour in cake mix and bake at 325° for 45 to 55 minutes.
Stir gelatin, salt and water together until dissolved. Add ice water. Add mayonnaise, vinegar, onion and celery seed, beating slightly to blend well. Chill until just beginning to congeal. Fold in cabbage. Pour into 3-cup mold and chill until firm.
Sift together first 5 ingredients. Stir in nuts and orange peel. Combine egg, juice and oil. Add to dry ingredients, stirring just until moistened. Pour into pan and bake at 350° for 55 minutes. Remove from pan and cool on rack.
Arrange frozen rolls in greased Bundt pan. Sprinkle with some pudding. Melt butter; dissolve sugar and cinnamon in butter. Drizzle over pudding. Sprinkle with pecans. Cover pan loosely with tinfoil. Leave sitting out overnight. Bake at 350° for 15 to 20 minutes or until golden brown.
Cook rice in stock or bouillon cubes; set aside. Saute ingredients down to shrimp in oleo or butter. Add all other ingredients. Cook slowly 10 to 15 minutes, then add cooked rice and 1/4 stick butter. Mix very well. Serves 8 to 10.
Mix together dressing, oil, garlic and dill. Pour over crackers. Stir until crackers soak up all liquid.
Place steak in glass or ceramic bowl or Ziploc plastic bag. Mix marinade ingredients and pour over steak. Marinate, covered and refrigerated, 2 to 3 hours, turning occasionally. Remove from refrigerator 20 to 30 minutes before cooking. Grill steak over a hot fire until desired doneness, turning and brushing with remaining marinade.
Mix all ingredients together. Use 2 to 3 teaspoons to mug of hot water. Makes a nice gift.
Combine flour, oats, soda, salt and brown sugar. Cut in butter with a pastry blender until mixture resembles coarse meal. Press half of mixture into an ungreased 12 x 8 x 2-inch baking pan. Combine dates, 1 cup sugar and water in a medium saucepan; cook over	low heat until sugar dissolves and dates are soft. Mixture should be thick and mushy. Spread mixture evenly over dough in pan; cover with remaining oats mixture. Bake at 325° for 40 minutes or until lightly browned.	Cut into 2 x 1-inch bars while warm.	Remove to wire racks to cool. Yield: 4 dozen.
Tear spinach into bite size pieces. Toss with grapes, apple, peanuts, green onion and sesame seed. Toss with dressing to coat well. Makes 6 servings.
Melt cheese in double boiler. Mince garlic and onion; add to cheese. Add Ro-Tel. Serve in chafing dish.
Grind first 4 ingredients; set aside to drain in a colander. Cook the eggs, sugar and vinegar on medium to low heat until thick. Take from heat; add cream cheese, then the pepper-onion mixture and butter.
Cream shortening and sugar. Add egg, salt, vanilla, anise oil and baking powder, mixing well with an electric mixer or by hand. Alternately add milk and flour until all are used. Turn out on a floured board and use approximately 2 more cups flour to make dough soft and pliable. If you want to make the dough variegated, add red coloring and work through to a variegated stage.
Fry down and crumble pork sausage. Add smoked sausage which has been sliced or diced thinly. Fry awhile with pork sausage. Add chopped seasonings to this and fry until wilted. Add raw rice and fry with the rest until rice starts to get white (about 5 minutes). Add 1 cup diced Ro-Tel tomatoes and 3 cups of water. Bring to a boil; add 2 beef bouillon cubes. Cover and simmer until rice is completely cooked, 25 to 30 minutes. Stir every 10 minutes so that rice will cook evenly. Do not add salt or pepper until you have tasted the finished product.
Place shredded cabbage in a small amount of salted water in saucepan. Cover and bring to a boil. Cook for 5 minutes or until tender. Drain. Melt butter in skillet; saute green pepper, onion and celery. Brown sausage, drain off excess grease. Put alternate layers of cabbage and vegetables and sausage mixture in a greased baking dish or Dutch oven, on top of the already cooked egg noodles. Sprinkle the brown sugar over vegetable, sausage and cabbage mixture. After all have been placed in pan, pour tomato juice on top, to cover everything. Cook for one hour at 350°.
Sprinkle cucumber slices with sugar and salt. Add vinegar. Press slices with back of spoon to release juices. Cover tightly and chill about 4 hours. Yields about 4 servings.
Brown hamburger meat and drain on paper towels. Cool and add to other ingredients. Mix well. Serve with salsa, Ranch or French dressing and Doritos.
Mix ingredients together and place in casserole. Put Worcestershire sauce in, if desired. Bake until vegetables are tender and brown on top about 1 hour.
Divide Velveeta into three parts. Roll between waxed paper (pie crust thickness). Spread cream cheese to desired thickness over Velveeta. Roll up each into a log. Cut off ends (for appearance). Serve with crackers.
Peel large cucumbers. Cut in half crosswise. Scrape insides out. Cut into slices (rings) approximately 1/3-inch thick to make 2 gallons. Soak in 8 1/2 quarts of water for 24 hours. Drain and wash. Soak in tap water 3 hours and drain. Mix 1 cup vinegar, food coloring, alum and enough water to cover. Simmer for 2 hours. (May need to divide into 2 pots.) Drain and discard water. Mix cinnamon sticks, 3 cups vinegar, sugar, candies and 3 cups water. Add to rings and boil until rings turn clear (takes 15 to 20 minutes). Fill jars and add 4 whole cloves to each pint. Seal jars.
Scald milk with chocolate and beat until smooth. Add other ingredients and cook until thick. Remove from heat and add butter and vanilla. Makes 1 pie.
Add saffron to boiling water. Allow to steep for 8 to 12 hours. Scald milk; add margarine, 3/4 cup sugar and salt. Stir to melt margarine. Allow to cool to lukewarm. Measure warm water into a large bowl; add yeast to 1 teaspoon sugar. Let set for 5 minutes or until foamy. Add cooled milk mixture, steeped saffron and eggs to yeast mixture. Mix well. Add 3 cups flour; mix well. Add raisins and/or candied fruit that have been dredged with flour. (Raisins will be soft if allowed to set in hot water for a few minutes. Drain and dredge with flour.) Add remaining flour until dough is easy to handle. Turn out onto lightly floured surface and knead until smooth and satiny. Place in greased bowl, turning to grease top. Let rise until double, about 1 hour. Punch down. Form into loaves or buns; put into greased pans. Let rise until double. Bake at 350° for 25 to 35 minutes. The time will vary depending on size of loaf pan and whether loaves or buns.
Put fruit slices in 1/2 gallon pitcher. Add sugar and vermouth, then stir with wooden spoon, mashing fruit slightly. Add wine and	marinate up to 1 hour. Fill pitcher with ice cubes; stir. When well	chilled, serve. Leave spoon	in pitcher to catch fruit slices.
Mix sugar, oleo, cocoa and milk together. Boil for 1 minute. Take off heat. Add vanilla, oatmeal and nuts. Beat until stiff. Drop by teaspoonfuls on waxed paper. This also may be used as candy.
Combine shortening, salt and peanut butter; mix well. Gradually add granulated sugar and brown sugar. Cream thoroughly after each addition. Add eggs and milk, mixing well. Sift together the flour and soda. Blend with first mixture. Drop the dough by teaspoonfuls onto greased baking sheets or roll the dough into balls 3/4 to 1 inch in size. Press lightly with a fork to flatten. Bake at 325° for 15 to 20 minutes.
Mix pretzels, sugar and butter. Spread on bottom of a 9 x 13-inch pan sprayed with Pam. Bake at 350° for 10 minutes. Let cool.
Mix eggs, syrup, sugar, vanilla and meringue, adding the nuts last. Pour into pie shell and bake at 400° for 10 minutes. Reduce heat to 350° and bake 40 minutes longer.
Dice peppers, onions and celery (coarse stalks and leaves may be used). Add water and cook together for 20 minutes. Add tomatoes, which have been peeled and cut up (not too small), and seasonings. After it all comes to a boil, put in hot jars and process (30 minutes for quart jars and 25 minutes for pints).