HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate over hot water; cool. Grease and flour two 9-inch round pans. Sift flour, soda and salt together. Beat butter until soft in large bowl. Add brown sugar and eggs; beat at high speed for 5 minutes. Beat in vanilla and cooled melted chocolate. Stir in dry ingredients alternately with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in boiling water. Pour at once into prepared pans. Bake at 350° for 35 minutes.
Mix together well. Chill several hours. Serve with assorted raw vegetables (carrots, celery, green onions, broccoli, cucumbers, cherry tomatoes, cauliflower, or whatever your favorite veggie is).
Rub chicken with oregano mixture. Brown chicken in lard. Reduce heat to moderate fire and add onions and green pepper; cook for 10 minutes. Add tomato sauce and olives and cook for 10 minutes more. Pour 2 cups of rice into 3 cups of boiling water; cook for 5 minutes, stirring occasionally. Add chicken and sauces to rice and cook at moderate flame 15 minutes. Cover pot and cook on low for another 15 to 20 minutes. While cooking, turn rice from bottom to top with large spoon, not too often. Serves 6.
Mix all together in large bowl. Grease skillet and get hot; pour into skillet. Bake at 400° for 20 minutes or until done.
Mix all dry ingredients (flours, sugar or honey, baking powder and salt). Use 1 cup dry mix with egg, milk and melted butter.
Advance preparation: Pour lemon juice into blender container. Slice bananas into container. Cover; blend until pureed. Combine banana mixture, cream and sugar; chill.
In a heavy skillet (12-inch), heat olive oil over moderate heat one minute. Add onion, garlic, water, broccoli, red pepper, oregano and red pepper flakes. Cook, stirring, 2 minutes. Cover skillet; reduce heat to low and cook 6 to 8 minutes longer, stirring often, until broccoli is tender, but still crisp.
Preheat oven to 400°. Spray-grease muffin tins and press biscuits in, one at a time, stretching out into it. Mix the rest of the ingredients in a bowl and spoon equal amounts into biscuit-lined muffin tin. Can put water in muffin tins not being used. Can eat hot or cold after being cooked in 400° oven for 10 minutes. Contains 166 calories per serving.
Mix all ingredients. Bake 40 minutes at 350°. If beans are very dry, add a little water.
Put meat in roaster - add everything. Cover and roast at 350° 40 minutes to the pound - do not overcook.
Cream butter, shortening and sugar. Add eggs, one at a time, beating after each addition. Add alternately sifted dry ingredients and milk, beginning and ending with dry ingredients. Add vanilla and lemon.
Combine all ingredients in large bowl. Beat well. Place in greased and floured pan at 350° for 1 hour and 15 minutes. Frost with Cream Cheese Icing.
In a large bowl, combine first 6 ingredients. Spoon salad evenly into 8 custard cups; cover and freeze 8 hours, or until firm. Before serving, place in refrigerator for 1 hour; garnish with pineapple chunks. Serve chilled. Makes 8 servings.
In a large container, combine the first four ingredients. Stir until the sugar is dissolved. Pour into containers and freeze.
Mix flour, sugar and baking powder. Cut in butter until mixture is fine crumbs. Mix egg, milk and vanilla; stir into flour mixture. Fold in frozen blueberries. Bake at 400° for 20 to 25 minutes. Yields 12 muffins.
Heat olive oil; add onions until semi-translucent. Add beef. When beef is browned, add a jar of brown gravy and marinara. Mix thoroughly while still heating. Turn down to a simmer; add cream and white wine. Add all to pasta and pour into a baking pan. Put Mozzarella cheese on top; add seasonings. Put in oven at 350° and bake for half an hour or until bubbly. Enjoy!
Brown hamburger and onion. Add salt, pepper, corn, and tomatoes; simmer a few minutes. Boil noodles according to package directions. Drain. Make alternate layers of noodles, meat, and cheese. Top with cracker crumbs. Bake at 350° until cheese is melted.
Cook crumbled sausage until lightly browned. Add onion and garlic; continue to cook until onion is tender. Stir in rice. Add broth, tomatoes, mushrooms, olives, oregano, salt and pepper. Heat to boiling. Reduce heat, cover and cook slowly for 20 minutes, if raw rice is used. (Leftover, cooked rice may be used). Heat thoroughly over low heat. Serves 4 to 6.
Combine spinach and artichokes. Combine cream cheese and next three ingredients. Stir into spinach mixture. Spoon mixture into a lightly greased 1 1/2-quart casserole dish. Sprinkle with Parmesan cheese. Bake covered at 350° for 30 minutes and uncovered for an additional 10 minutes. Makes 6 servings.
Mix mayonnaise and cheese together. Place shrimp on a cracker, dot with mayonnaise mixture and broil until golden.
Let Cool Whip warm to room temperature. Melt chocolate chips and mix with Cool Whip; pour into graham cracker crust. Garnish with chocolate shavings if desired. Refrigerate until firm.
Combine 2 tablespoons of juice drained from pineapple with mayonnaise, mustard, curry powder and salt. Set aside. Cut chicken into small slivers and mix with remaining ingredients. Add flavored mayonnaise and blend well. Refrigerate 1 hour. Serves 4.
Grease sides of a 13 x 9-inch pan. Melt butter and pour into pan. Add the crushed graham crackers. Pour over butter. Pour milk over crackers. Spread chips over milk, then spread coconut over chips and last sprinkle nuts over chips. Bake at 350° for 25 to 30 minutes. If baking in a glass pan, bake at 325° for the same amount of time. Bars should be lightly browned. Chill in pan for at least 4 hours. Cut into 2-inch squares.
In a double boiler, mix flour, cocoa and sugar together. Add 1/3 cup milk. Mix together well. Add yolks, blending well. Add remaining milk and vanilla. Cook (stirring to keep from scorching) over medium heat until thickened. Pour into baked deep dish pie shell.
Use butter to grease 9-inch spring-form pan. Combine other ingredients and press into bottom and up sides of pan. Refrigerate.
Mix spices, baking powder and sugar. Put butter in hot potatoes. Beat eggs until frothy. Add soda to buttermilk. Mix all ingredients and pour into unbaked pie crusts. Bake 10 minutes at 400°. Reduce heat to 300° and bake 45 minutes longer. This makes 2 pies.
Bake at 450° for 5 hours or until the popcorn blows the end out of the turkey.
Wash peppers and take out seeds. Put peppers in cold water and bring to a boil. Boil approximately 3 minutes or until they just start to soften. Drain good. Salt and pepper inside of peppers. Put peppers in baking dish and fill with the following:
Combine the ingredients in mixing bowl. Mix thoroughly. In large skillet, pour in oil. When hot, spoon in batter to make pancake like cakes. Brown on both sides. (After oil gets hot, reduce heat to medium-low.)
Mix cake mix, butter and 1 egg in bowl. Press into a 9 x 13-inch pan. Mix sugar, extract, cream cheese and 2 eggs. After mixing well, pour over other ingredients in pan. Bake at 325° for 55 minutes, or until brown to your taste.
Combine first 6 ingredients in large, heavy saucepan. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook to soft-ball stage (234°), stirring constantly. Remove from heat and stir in soda and vanilla. Beat with wooden spoon just until mixture begins to thicken. Working rapidly, drop by tablespoons onto greased wax paper. Let stand until firm. Makes approximately 2 dozen.
Heat oven to 400°. Line 12 medium muffin cups with paper baking cups. Combine oats, flour, baking powder and cinnamon. Combine remaining ingredients and mix with dry ingredients just until moistened.
Mix the flour, salt, sugar and baking powder; cut in butter until particles are small pea-size. Put baking soda in egg yolks and sour cream. Stir. Mix into dry ingredients. Roll out to fit 9 x 12-inch cake pan, including sides. Place dough in pan (leave 1/4 for top). Add pie filling. Make lattice top with remaining dough. Bake at 375° for 30 to 45 minutes. Sprinkle with powdered sugar.
Drain fruit, save juices!!! Use juice in place of milk as directed on pudding box. Pour pudding mixture over fruits, chill and serve. Most any type fruits can be used and this stores well in refrigerator.
Combine flour, cinnamon, baking soda, salt and nutmeg. In another bowl, combine eggs, sugar, mashed cranberries, mashed banana and cooking oil. Add this mixture to the flour mixture. Stir well. Add nuts and stir.
Sift sugar and cocoa together and put in saucepan. Add oleo, canned milk and the vanilla. Mix real well and bring to a boil. Boil 1 minute after it comes to full boil. After boiling 1 minute, beat as it cools. Very good icing and easy to make.
Cook vegetables in unsalted water for 10 to 15 minutes. In another pan, slowly saute oleo and onion until onion is tender. Add the soup and cheese; heat until cheese is melted. Pour boiling water over the rice; cover and set aside. When rice is tender, add to the cheese mixture. Pour drained vegetables and cheese mixture into casserole dish. Top with buttered crumbs, French fried onions or potato chip crumbs. Bake at 350° for 45 minutes (or less).
Clean chicken. Mix ingredients and pour over chicken in a 13 by 9 inch pan. Bake at 350° for 1 hour, turning occasionally.
Combine sausage, celery and onion in large skillet. Saute mixture over medium heat until sausage is browned and vegetables are tender. Drain well. Pour sausage mixture into large bowl. Add cornbread and remaining ingredients in order listed. Blend well. Stuff mixture into bird. Roast according to standard roasting directions. Mixture may also be baked in a greased 13 x 9 x 2-inch pan at 350° for 1 hour or until golden brown. Makes 12 cups stuffing.
Combine all ingredients and bake in greased casserole, uncovered, at 375° for 45 minutes.
Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add mushrooms, green onions and 1 teaspoon thyme; saute 2 to 3 minutes or until vegetables are tender. Reduce heat to low; stir in flour. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in crabmeat and next 5 ingredients.
Beat eggs in a large bowl. Beat in sugar, vanilla and butter until creamy. Combine flour with baking powder and salt. Add egg mixture. Mix at low until blended. Stir in nuts. Mixture will be stiff. Spread evenly in a 13 x 9 x 2-inch buttered pan. Bake at 350° for 25 to 30 minutes. Let cool.
Brown meat; drain grease. Mix everything together and put in a casserole dish. Cook at 350° until bubbly through and through. Put cheese on top. You can put some cheese in the mixture too before cooking it. Serve with flour tortillas and salad.
Bring water to a boil with butter, add flour all at once, stirring well until mixture leaves the side of saucepan. Remove from heat and add well beaten eggs, stir until smooth and thick. Stir in shrimp and cheese. Drop by small spoonfuls into shallow hot fat. Brown on both sides. Serves 6. May double recipe.
Chop cabbage. Place in greased baking dish. Brown meat and onions, stir in rice. Pour over cabbage. Mix soup and water. Pour over entire casserole. Bake at 350° for 1 hour. Add more water if needed. Serves 6.
Beat sugar, oil and eggs. Combine dry ingredients; add to first mixture alternately with zucchini. Stir in raisins, walnuts and vanilla. Bake in 2 greased and lightly floured loaf pans at 350° on lowest baking rack for about 55 minutes.
This is a yummy luncheon or appetizer recipe. Be sure to use mild green chilies, not the hot ones.
In a large pot, combine all ingredients. Cook down for 3 1/2 hours. Pour into clean jars; seal and hot water bath for 10 minutes.
Saute the onion, celery and garlic in oleo. Add the next 4 ingredients. Cook 45 minutes to 1 hour. Add 1 cup precooked rice the last 15 minutes. Add 1 1/2 teaspoons of salt or to taste. Add McKay's seasoning. Before serving, add milk. Serve with a scoop of cottage cheese in soup bowl.
Cook chicken until tender; remove from broth and cut into small pieces. Add celery, onions, salt, pepper and garlic to broth. Cook until tender. Add chicken and corn and cook about 1/2 hour. Thicken a little with flour and water. Very good.
Mix together in crock-pot on high heat 5 to 7 hours. If more soup needed, add another can tomato soup and another 1/2 can water.
Sprinkle gelatin into cherry juice to soften. Heat in microwave for 10 to 15 seconds. Cool a minute or two. Then whip mixture into topping with wire whip. Frost cake, garnishing with sliced almonds. Refrigerate.
Bake pie shell. Pour boiling water over gelatin. Stir and dissolve. Add frozen strawberries; stir to break berries apart. When mixture is partially set, pour into baked pie shell. Chill until set. If desired, serve with whipped cream.
Cream together peanut butter, margarine and powdered sugar. Roll into balls and refrigerate. Melt chocolate chips and paraffin together; dip balls. Cool on wax paper.
Add the first mixture, without stirring. Bake at 350° for 20 to 30 minutes.
Prepare cake mix as directed on package. Pour batter into a 10 x 15-inch greased pan. Bake 12 - 15 minutes at 350 degrees. Let cool. Combine sugar, margarine, shortening, milk, vanilla, salt. Beat till fluffy, 10 - 15 minutes. You must use an electric mixer. Spread over cooled cake. Melt frosting in microwave for 20-25 seconds to soften. Spread over cream layer.
Blend together all the ingredients; form in 2 x 10-inch rolls. Beat egg white; dip rolls in or brush on. Then roll the rolls in mixture of sugar and cinnamon. Refrigerate for better handling. Cut 1/4-inch slices and bake on a greased cookie sheet until brown.
Mix well and knead to make a roll. Chill overnight. Slice and bake on greased cookie sheet at 400° for 8 minutes.
Spread the 2 1/2 cups crushed vanilla wafers in the bottom of an 8 x 8-inch pan. Beat the egg, powdered sugar and oleo; spread over crumbs. Spread the raspberries. Spread the Cool Whip. Sprinkle 1/2 cup crushed wafers on top. Refrigerate 4 hours.
Day 1: Mix all ingredients by hand. Put in large airtight container. Refrigerate.
Combine ingredients and form into a loaf. Place in Pyrex dish and bake at 350° for 1 hour or until done.
Microwave chicken for 10 minutes until chicken is white, let cool. Cut into tiny pieces. Roll chicken up in crescent rolls. Put soup in bottom of casserole dish. Lay chicken rolls on soup. Bake 1 hour at 350°. Turn rolls after 30 minutes. Remove from oven. Sprinkle with cheese and cover. Let cheese melt and serve.
Sift the dry ingredients together. Add the eggs, oil and pineapple. Beat 2 minutes. Pour into a sheet cake pan that has been oiled and floured. Bake at 350° for 25 minutes. Cool Whip can be used for frosting or use the following frosting.
Melt butter, blend in flour and salt and add milk. Cook and stir until thickened. Add cheese and stir until melted.
Pound chicken breasts thin. Sprinkle with salt and pepper. Heat 1 teaspoon each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Transfer to warm platter. Add green onions, lemon juice, wine, parsley and mustard to pan. Cook 15 seconds, stirring constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken and serve immediately.
Cream butter or shortening and brown sugar.	Add eggs and molasses. Sift together flour, cinnamon and ginger. Add flour mixture and milk alternately. When well mixed, add soda dissolved in small	amount of hot water. Stir well. Bake in moderate oven until knife	comes out clean. Serve with hot lemon sauce or whipped cream.
Roll potatoes into flat sheet. Sprinkle cheese on top. Fold over and cut into small squares. Fry until light brown in butter.
Preheat oven to 450°. Combine dry ingredients in mixing bowl; add oil and milk. Knead dough until mixed. Pat down dough to 1/2-inch thickness and cut biscuits. Bake on a cookie sheet at 450° until brown.
Cream butter and cream cheese together. Add sugar, then eggs, one at a time, beating well after each addition. Add flour and the flavoring. Grease and flour a 10-inch tube pan. Add batter. Place in cold oven. Set temperature at 300° and bake for 3 hours 35 minutes. Secret for this delicious cake is all ingredients are to be out of the refrigerator for 2 hours before preparing.
Cook onion in margarine until tender, but not brown. Add mushrooms and flour; toss to coat. Stir in water, bouillon cube, salt, basil and hot pepper sauce. Cook, stirring constantly, until mixture boils. Simmer 8 to 10 minutes, stirring occasionally. Serve piping hot on toast.
Slice potatoes into wedge shaped slices, leaving skins on. Put into baking pan. Sprinkle with steak and Italian seasonings. Bake in 400° oven for 45 minutes. Turn after 25 minutes. (A great alternative to French fries.)
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and lemon juice; mix well. Combine flour, soda and salt; add to butter mixture, mixing well. Divide dough in half; wrap each portion in plastic wrap and chill at least 1 hour or until firm enough to handle. Roll each portion to 1/8-inch thickness on a lightly floured surface. Cut with a 5-inch tree shaped cookie cutter; place on lightly greased cookie sheets. Bake at 375° for 8 minutes or until lightly browned. Transfer to wire rack to cool. Spread green frosting on cookies; let dry. Yield: 2 dozen, 5-inch cookies.
Soften the yeast in warm water. Pour warm buttermilk into a large warm bowl. Add the sugar, eggs, oil, salt, baking powder and baking soda; mix well. Add the softened yeast and mix. Add 4 cups of flour and beat until smooth. Add the remaining 4 cups of flour to make dough soft. Cover; let the dough rise in a warm place about 1 hour or until double in bulk. Punch the dough down to its original size. Cover and refrigerate overnight.
In a saucepan, melt oleo over low heat. Stir in flour, salt and pepper until smooth. Remove from heat. Gradually stir in milk until smooth. Stirring constantly, cook over medium heat about 10 minutes or until thickened. Remove from heat. Stir in 1 1/2 cups of the cheese until melted. Turn macaroni into greased 2-quart casserole. Pour cheese mixture over macaroni; mix well. Mix remaining cheese and bread crumbs. Sprinkle over top of casserole. Bake in 375° oven for 25 minutes.
Cook broccoli and drain. Coat pan with olive oil. Return drained broccoli to pan and add other ingredients. Cook a few minutes until cheese melts. Cool. Stretch and roll dough 16 x 5 inches. Spread mixture to 1/2 inch of edge. Fold over and pinch edges. Put seam on bottom. Put on greased pan. Put 1-inch slit on top. Brush top with egg and water (beat egg with 1 teaspoon water). Bake 30 minutes at 350°.
Mix all ingredients except Ro-Tel tomatoes. Blend on lowest setting of blender. Add Ro-Tel tomatoes.
Mix first 5 ingredients and beat 4 minutes. Bake in 350° oven for 40 minutes. Remove from oven and pierce holes in cake with large fork or skewer and pour mixture of last 3 ingredients over cake. Return to oven for another 10 minutes. Use a 10-inch greased tube pan.
Combine first 5 ingredients in a medium saucepan; cover and simmer 5 minutes. Stir scallops and mushrooms into liquid mixture; cover and simmer 5 minutes. Remove scallops and mushrooms from saucepan, reserving liquid in pan; set scallops and mushrooms aside. Bring liquid to a boil and cook, uncovered, 10 minutes or until liquid is reduced to 1/2 cup.
Wash the roast and place it in a slow cooker. Cover with onion soup mix and stewed tomatoes. Cook on high for one hour, then turn to low setting and cook for six hours or until tender. Thicken the gravy with flour or cornstarch, if preferred.
Cream butter, sugar, vanilla and water. Beat well. Add flour and pecans. Chill for 1 hour. Shape dough into small finger-like rolls. Bake 1 hour at 250°.
Fry bacon until crisp. In hot drippings, cook onion and oregano until tender. Stir in soup, water, potatoes and carrots. Heat to boiling, stirring occasionally. Stir in beans; cover. Simmer 10 minutes. Stir in crumbled bacon, chicken and parsley. Heat through. Makes 4 servings.
Thaw the broccoli and cauliflower; layer in large Pyrex dish. Add layer of chopped onions and green pepper. Pour over this the mayonnaise, covering	completely. Over this place layer of chopped lettuce, then add the cheese. Over the cheese, sprinkle 1 jar of Bac*Os. Crumbled, crisp bacon could be used. Refrigerate several hours or overnight	before serving. Makes a very large salad.
Combine bread crumbs with onion, seasoning and butter. Line large casserole or 9 x 13-inch pan with crumb mixture. Press in place; bake at 375° for 15 minutes. Melt butter; blend in flour. Add milk, chicken broth and seasoning. Cook until thickened, stirring constantly. Add peas and chicken. Serves 6.
Wash potatoes and pat dry; prick each potato several times with a fork. Arrange potatoes end to end and 1 inch apart in a circle on paper towels in microwave oven. Microwave on High for 12 to 14 minutes, turning and rearranging potatoes after 6 minutes. Let potatoes stand for 5 minutes.
Put soft tortilla shells on a pan. Spread sauce on it. Just a little. Then sprinkle both cheeses on the sauce. Add pepperoni on cheese. Cook until cheese melts at 375°.
Brown hamburger, onions, salt and pepper. Place in bottom of casserole. Cover with drained corn. Cover with leftover mashed potatoes. Top with grated Cheddar cheese. Warm in oven at 350° for 45 minutes.
Cream sugars and butter. Add melted chocolate. Beat yolks; add water and extract and blend. Gradually add yolk mixture to chocolate mixture; beat until light and fluffy. Sift together flour, salt and baking soda. Alternately add flour mixture and milk, blending well after each addition. Beat egg whites until stiff but not dry. Fold into batter. Turn into two greased and floured 9-inch round cake pans or one greased and floured 13 x 9 x 2-inch pan. Bake layers or loaf in moderate oven, 350°, for about 30 to 35 minutes.
Mix first 7 ingredients in pan. Then add the remaining dry ingredients. Pour over all 1 1/2 cups of hot water. Bake at 350° until done, 35 to 40 minutes.
Put all together in casserole with grated cheese on top and croutons on the very top. Bake at 375° for 30 minutes. Serve on or with rice or wide noodles.
Layer 1: Mix 1 stick butter and graham cracker crumbs. Press in cake pan.
Drain crushed pineapple, reserving 1 cup of the syrup; set aside. Combine gelatin, boiling water and sugar. Stir until gelatin is dissolved. Add cold water, reserved pineapple syrup and lemon juice. Mix well. Add cranberries, celery, nuts, orange zest and crushed pineapple. Mix well. Pour into 6-cup mold. Chill until set. Remove from mold. Serves 8 to 10.
Make pudding according to package directions. Mix in raisins and rice until well blended. Pour into 3-quart casserole. Cover. Microwave on High for 2 minutes, rotating dish after first minute. Serve warm or cold.
Mix flour, cornmeal, baking powder, salt, onion and green pepper. Add milk to form a rather stiff batter. It should be about the consistency of dumplings, stiff enough to barely drop from the spoon. Add enough potatoes to double mixture. Drop by teaspoons into 375° fat and fry until golden brown. Drain and serve hot.
Cook potatoes in oil in skillet, but do not brown, adding the oil as it is needed. Lift out potatoes with a slotted spoon and arrange in buttered baking dish. Dot with butter and season with salt and pepper. Cook burger in same skillet; drain. Add the sauce to beef; mix thoroughly and heat. Pour meat mixture over the potatoes. Cover with foil. Bake at 350° for 30 minutes. During last 5 minutes of cooking, remove and sprinkle on cheese.
Preheat oven to 350°. Drain and cut artichokes into pieces. Mix remaining ingredients together. Grease a pie pan or quiche dish. Pour all ingredients in and sprinkle with garlic powder. Cook for 45 minutes. Serve with crackers and enjoy!
Combine 1/2 cup melted butter, pepper, sour cream, cheese, salt, onion and soup. Blend and pour over potatoes in a 3 quart casserole dish. Mix corn flakes and 1/2 cup melted butter and sprinkle on top. Bake at 350° for 45 minutes or until done.