HumbleIntelligence/food-ner-1-Million huggingface dataset:
Microwave chocolate chips and 14 ounces almond bark in 2-quart microwave-safe bowl on High for 2 minutes; stir. Continue microwaving 1 to 2 minutes or until smooth when stirred, stirring every 30 seconds.
Mix together all ingredients, except reserved margarine and bread crumbs. Put into well-greased casserole dish. Sprinkle top with crumbs. Add melted margarine. Bake for 1 hour and 10 minutes in 350° oven.
Mix together and store in airtight container. Store in refrigerator. Will last a long time. No need to flour cake pan with this. Let cake cool 10 minutes in upright position, then turn out.
Heat V-8 and spices to a boil. Add gelatin. Pour over into casserole. Chill until like egg white, then add cooked, diced chicken, celery, green pepper, green onions and green olives. Chill. Serve with mayo.
Steam cabbage until tender; do not overcook. Drain thoroughly. Beginning at one end, place cabbage (about a large tablespoon) on rectangular ham. Roll ham around cabbage and place seam-down in large baking dish. Rolls are spaced evenly apart.
Combine meats, bread crumbs, eggs and milk; mix thoroughly. Form into balls. Place in baking pan. Combine all remaining ingredients and heat. Stir until sugar dissolves. Pour over meatballs. Bake at 325° for 1 hour. Baste frequently.
Whip egg whites and set aside. Mix yeast, flour, sugar and salt together. Add butter and water; mix until moist. Add egg whites and mix. Knead dough on floured surface about 10 to 15 minutes, until dough is elastic. Put dough into lightly greased bowl and grease top lightly. Cover bowl with clean cloth. Let rise until doubled (about 1 1/2 hours).
Soak potatoes in cold water for 20 minutes. Drain potatoes and shake in paper bag with flour, Parmesan cheese, salt and basil. Melt margarine in 9 x 13-inch pan. Place potatoes in pan and bake for 30 minutes at 450° or until done. Turn once to coat with margarine while baking.
Peel potatoes, boil and mash with 1/4 stick of butter, milk, salt and pepper. Set aside.
Heat oil in a frying pan. Add zucchini and squash, cook for 5-10 minutes. Add seasoning and salt, stir & cook for 5-10 minutes, until soft. While zucchini is cooking, prepare tortillas.	Lay flat on a hot, dry skillet until slightly browned. Fold in half and set aside. Put zucchini into each prepared taco shell and top with cheese.
Combine in bowl the cream cheese and slowly add and mix together the flour. It will be hard to stir. After mixture is complete, refrigerate for 1 hour. Put small portions of pastry in tiny muffin tins. Add a top of strawberry preserves and sprinkle with pecans. Bake at 350° for 15 minutes. Remove from pans immediately and let cool.
Mix dry ingredients; blend mayonnaise and water, stirring in a little at a time. Add to flour mixture and blend together. Bake at 375° for 25 minutes in an 8 x 8-inch pan. To make 12 cupcakes, bake for about 15 minutes; test with a toothpick.
Crush 26 or so Oreos in a 9 x 13-inch pan. Melt the margarine and pour over the cookies. Freeze for 20 minutes. Next spread the ice cream over the cookies. Freeze for 20 minutes. Pour the can of syrup over the growing mess. Top with the Cool Whip and crush 5 to 6 more cookies and sprinkle on top. Freeze until 10 to 15 minutes before serving (and be sure no kids know where you are hiding it!).
Mix dry ingredients together. Cream butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition. Add milk and vanilla. Mix. Alternate mixing wet and dry ingredients, blending well after each addition. Pour 2/3 of batter into a 10-inch tube pan, greased on the bottom. Add to the remaining batter the chocolate syrup, soda and mint extract. Mix well and pour over white batter. Do not mix together! Bake at 350° for 65 to 70 minutes. Cool in the pan.
Spread in hamburger buns and place in foil and heat 15 minutes at 350°.
Remove core and cut cabbage into 1/4-inch thick slices. In large saucepan, combine cabbage, onion, apples, wine, sugar, salt and pepper. Cover; bring to a boil. Lower heat and simmer 20 minutes, stirring 2 or 3 times. Add butter and stir until melted. Makes 6 to 8 servings.
Cook long enough to change color. Put in jars and seal. Do not overcook. They should be crispy.
Preheat oven to 325°. Mix all ingredients in a casserole bowl. Cover with a lid and cook for 2 hours. Serve over noodles or rice. An easy meal for a busy mom.
Beat egg and milk together. Mix flour and seasonings together. Heat oil in skillet. Dip chicken in egg mixture then in flour mixture. Fry in hot oil until done.
Mix flour, margarine and nuts together and spread in 9 x 12-inch pan; bake at 350° for 30 minutes.
Bake cakes in 2 (9-inch) round pans according to package directions. Cool cakes and cut lengthwise. Prepare pudding according to package directions. Smash Heath bars. Place first cake in bottom of punch bowl. Put a layer of pudding, layer of Heath bars and a layer of Cool Whip. Place second cake on top of Cool Whip. Cut third cake in half. Cut 1/2 into pieces to fill in the edges of the bowl. Repeat the layers. Repeat layers once more but reverse Heath Bars and Cool Whip ending with the Heath bars.
Cook fettuccine according to package directions; drain. Combine butter and next 4 ingredients; stir in sour cream. Combine fettuccine and sour cream mixture; add cheese and toss until fettuccine is coated. Serve immediately. Yield: 6 servings.
Preheat oven to 350°. Remove crusts from bread; butter the slices with butter or margarine and place 8 buttered side down in 9 x 13-inch pan. Place ham and cheese over bread. Top with remaining 8 slices of bread (butter side up). Sprinkle corn flakes over top. Pour melted butter over flakes. Combine eggs, milk and dry mustard and pour over mixture in pan. Refrigerate overnight. Remove 4 hours prior to baking. Bake for 45 minutes at 350°. Serves 8.
Cream butter, shortening and sugar. Add eggs, one at a time. Add extracts one at a time, mixing well after each addition. Alternately add flour and eggnog; mix well. Pour into greased and floured 10-inch tube pan. Bake in a 300° oven for 1 hour and 30 minutes. This is a large moist cake. Very good at Christmastime.
Mix ingredients in the order given. Roll into balls. Flatten with a small glass dipped in sugar. Bake in a 350° oven for 12 to 15 minutes.
Melt marshmallows and milk in double boiler. Mix in Jell-O. Stir until dissolved. Stir in cream cheese. Stir until dissolved. Add undrained pineapple. Cool. Blend in whipping cream (whipped) and mayonnaise.
Mix all ingredients in blender or mixer. Pour into 2 unbaked pie shells. Bake at 325° for 45 to 50 minutes.
Mix all ingredients in greased casserole dish and sprinkle with cheese. Bake at 400° for 30 to 40 minutes. Serves 8.
Drain syrup from pineapple; add enough water to make 1 1/2 cups liquid. Heat to boiling; pour over gelatin. Stir until completely dissolved. Stir in pineapple and remaining ingredients. Turn into mold. Chill until firm. To unmold, dip into hot water for about 15 seconds, then invert.
Mix all ingredients together and pour into unbaked pie shell. Bake at 350° for 35 minutes.
Brown ground beef with diced onion and peppers. Drain. Add tomato juice and precooked macaroni. Bring to boil; simmer 30 to 45 minutes. Salt and pepper to taste.
Mix cream cheese and horseradish together. Spread a thin layer of the mixture on the sliced dried beef. Roll into a log. Cut into bite size pieces. Yields about 70 bite size pieces.
Drain fruit; reserve juice. Add enough water to juice to make 1 3/4 cups. Dissolve gelatin in boiling water. Stir in reserved juice and ginger ale. Chill until consistency of unbeaten egg whites. Fold in fruit and spoon into lightly oiled 12 x 8 x 2-inch dish. Chill until firm. Beat whipping cream until soft peaks form. Fold in salad dressing and marshmallows. Spread on top of fruit mixture. Sprinkle coconut over top. Chill well. Serves 12.
Reserve 4 whole strawberries; quarter remaining strawberries. Mix sugar with strawberries; let stand for 10 minutes. Fold sugar mixture, marshmallows and coconut into sour cream. Chill for 1 hour or longer. Pile lightly into sherbet glasses. Garnish with reserved whole strawberries. Yield: 4 servings.
Add the Jell-O to the cottage cheese and mix well. Add the Cool Whip. Set in a mold or bowl and refrigerate to set.
Cut beef into 1-inch square pieces. Heat oil and add the meat. When meat is browned on all sides, add the chopped onion and garlic; saute 2 minutes. Add salt, paprika, pepper, tomato paste, caraway seed and flour or cornstarch. Stir thoroughly, add water and simmer very slowly for 1 1/2 hours or until meat is tender. Stir in yogurt. Remove from heat immediately. Serves 6.
Pare eggplant and slice into 1/8 inch slices. Spread 2 Tbsp. tomato sauce in the bottom of a 2 quart casserole. Layer half of eggplant, 1 can tomato sauce, half of oregano, and half of sharp cheese. Repeat layers. Cover. Microwave at high power 14-16 minutes, rotating dish 1/4 turn after 8 minutes. Add mozzarella cheese. Microwave at high power 1-2 minutes, or until cheese has melted.
Put sugar, Karo and 1 pint cream in large pan. Stir constantly until boiling. Cook to 236° on candy thermometer. Add second pint of cream and cook again to 236°. Add third pint cream and parawax and cook to 242°. Pour in buttered pans (large recipe).
Cook lasagne pasta as directed on package. Drain and rinse in cool water to cool. Place on paper towel and pat dry. Mix Ricotta, Parmesan cheese, half of the shredded Mozzarella, salt, egg, pepper, parsley and ground beef until well blended. Spread equal amounts of the mixture on the lasagne pasta and roll up. Spoon 1/2 cup sauce into bottom of baking dish. Place rolls side by side. Spoon remaining sauce over rolls. Top with remaining shredded Mozzarella and more grated cheese. Bake at 375° for 1/2 hour or until cheese melts. Serves 6.
Place frozen broccoli in 1 1/2 quart baking dish. Microwave for 20 minutes. Stir in rice, soup, milk, half the cheese, and the onions. Cook 6 minutes. Stir. Add the remaining cheese and cook 5 minutes longer.
Melt margarine and chocolate chips over low heat. Cool slightly. Beat together eggs and brown sugar. Dissolve coffee crystals in water and add to egg mixture with chocolate. Combine baking powder and flour and stir into chocolate mixture. Pour into a 9-inch greased square pan. Bake at 350° for 30 to 35 minutes.
Put pancake mix into large shallow bowl. Add oysters, a few at a time and toss lightly until well coated. Shake off excess breading in wire basket. Fry in deep fat at 350° until golden brown, 1 to 2 minutes. Drain on paper towel. Repeat process until all oysters are cooked. Salt lightly and serve with cocktail or tartar sauce. Makes 4 servings, about 8 oysters each.
Combine oil, eggs and sugar; beat well. Sift together flour, soda, salt, cinnamon and baking powder; add to mixture. Stir in vanilla and nuts. Add apples and combine well. Batter will be thick. Bake in a greased and floured Bundt pan for 1 hour at 350°.
Bring rice and water to boil. Cover and simmer for 15 minutes. Combine all other ingredients except cinnamon and nutmeg and add rice mixture. Pour into casserole dish and sprinkle with cinnamon and nutmeg. Bake 1 hour at 300°.
Mix all ingredients except cheese. Pour into lightly greased 9 x 13 inch pan. Sprinkle cheese on top. Bake at 350 degrees for 1 hour. Makes a lot.
Lightly flour chicken strips. Melt 1/2 stick of butter in nonstick frying pan. Cook chicken until lightly browned. Remove from pan. Slice mushrooms and cook with 1 tablespoon butter until tender. Remove from pan. In 1 tablespoon butter cook minced garlic. Add 1/2 can chicken broth, mushrooms and chicken. Simmer 20 minutes until thickened. Serve over rice. Recommended: peas as vegetable and a loaf of garlic fresh bread.
Mix syrup and sugar together; bring to a boil. Stir in peanut butter and butter. Cook until peanut butter is melted. Pour mixture over corn flakes and mix well. Pour mixture in greased pan. Spread evenly over the pan. Let cool. Cut in squares.
For dry beans only: rinse beans of any dirt or debris. Add beans and bay leaf to a good-sized pot, fill with water about 3 inches over beans. Boil for 2 minutes, remove from heat, cover, and let stand 2 hours.
Mix all ingredients. Pour in oblong pan. Microwave on High for 5 minutes. Cut in squares.
With a large wooden spoon mix sugar, flour, cornstarch and salt; add eggs, then chocolate and margarine. Mix until smooth. Add milk gradually, then vanilla. Sprinkle half of coconut and pecans in both bottom of unbaked pie shell. Pour mixture over on top of coconut and pecans. Bake 50 minutes in 350° oven. These pies are great for the holidays.
Brown meat, onion, green pepper and garlic. Add tomato juice and tomato paste. Cook on low for 4 to 5 hours, then add cream-style corn and mushrooms. Cook on low for 1/2 to 1 hour. Add noodles. "Do not cook." Salt and pepper to taste. Pour into baking dish. Cover with cheese and bake until brown.
Preheat oven to 350°. Mix together all items except the poppy seed. Beat ingredients for 5 minutes on medium speed. Stir in the poppy seed and oil a Bundt pan. Instead of flouring the pan, use cinnamon and sugar to cover the bottom and sides of pan. Pour batter into pan and bake at 350° for 45 minutes to 1 hour. Check cake at 45 minutes to see if it's done.
Line a 15 x 10 x 1-inch jelly roll pan with graham crackers. Bring margarine and sugar to a rolling boil and boil for 2 minutes. Remove from heat. When bubbling has stopped, add nuts. Spoon over graham crackers. Bake in a moderate oven (350°) for 10 minutes. Cool slightly; cut in strips. Yields 48 to 70 pieces.
Mix ingredients together and put in a 9 x 13-inch pan. Bake at 350° for 1 to 1 1/2 hours.
Mix all together and put in casserole dish. Crumble Ritz crackers on top and drizzle with 3/4 stick margarine. Cook slow in 275° oven for 45 minutes.
Add food coloring to vinegar and hot water. Dip hard-boiled eggs until desired color is reached. For coral, use 3 drops red and 1 yellow. For lime green, use 3 drops yellow and 1 green. For Aquamarine, use 2 drops green and 4 blue.
In large saucepan, combine first 4 ingredients and bring to boiling. Add pectin. Heat to full, rolling boil and boil hard 1 minute. Remove leaves. Pour liquid into hot, clean jelly glasses. Cover with 1/8-inch hot paraffin. Seal. Makes 7 half pints.
Brown hamburger. Drain. Add chopped onions, carrots, celery, potatoes and a little water. Cook until vegetables are done. In pan, combine Cheddar cheese soup, potato soup and milk. Add hamburger. Cook until warm.
Combine crushed pineapple and sugar in a saucepan and bring to a boil. Immediately add jello and stir to completely dissolve jello. Add water and let stand in refrigerator until it begins to jell. Add Cool Whip, cheese and nuts. Put in a 9 x 13-inch casserole sprayed with nonstick spray and put in refrigerator overnight. Serves 18.
Microwave caramels, margarine and water in 1-quart micro-safe bowl on High 2 1/2 to 3 1/2 minutes, or until smooth, stirring every minute. Pour over cereal; stir until well coated. Press into greased 13 x 9-inch baking pan. Cool; cut into squares. Decorate with frosting and candies, if desired. Makes approximately 24.
Mix together and let stand for 1 hour or so and then cook until thick. Add butter the size of a walnut. If too thick, thin down with vinegar. This is hot!!!
Fold all ingredients into egg whites. Spread mixture on toast points or melba toast. Broil until browned.
In a medium bowl, combine salsa, beans and zucchini. Spread 1/4 of the mixture over each 4 tortillas. Top each portion with 3 Tbsp cheese; cover each with another tortilla.
In large skillet, brown meat. Chop cabbage to bite-size pieces. Mix together meat, cabbage, tomatoes, salt, pepper, onions, soup and water. Cover and simmer for 45 minutes to 1 hour. Stir occasionally. Serve with corn bread.
Cut zucchini into thick pieces; boil until soft. Drain and mash. Add remaining ingredients; mix together. Bake in an oiled 2 1/2-quart baking dish for 25 to 30 minutes at 350°.
Scald mixture of sugar, Crisco and	milk. Let milk mixture cool to lukewarm. Add dry yeast and enough flour to make a batter the consistency of cake batter. Cover and let rise until	double	in bulk, about 1 hour.	Add baking powder, soda, salt	and enough flour to	make a soft dough. Flour fingers and form balls of dough, about golf-ball size. Put in greased muffin tin. Cover and let rise until double in bulk again, about 1 hour. Bake in 450° oven 15 to 20 minutes.
Thaw dough and allow to rise according to	package directions. Divide dough in half	and set one portion aside. Turn out remaining dough on lightly floured surface. Roll into 10-inch circle. Combine egg	and Parmesan cheese, stirring well. Spread 1/2 of egg mixture	over circle leaving a 1/2-inch margin at edge. Lay 1/2 pepperoni and 1/2 Mozzarella over egg mixture and sprinkle with	1/2 of oregano and basil. Roll up jelly roll fashion. Seal edges and fold under ends. Transfer loaf, seam side down, to an ungreased baking sheet. Repeat with remaining ingredients. Brush top of loaf with egg. Bake at 375° for 30 minutes. Cut into slices and serve. May be served with a side of spaghetti sauce for dipping.
In a medium saucepan, combine corn, green pepper, red pepper, celery and 1/2 cup water. Cook about 5 minutes or until corn is tender. Drain. Stir in cream cheese, chili peppers, milk, 1/4 teaspoon salt and dash of pepper. Heat through. Makes 4 servings. Per serving: 3 g. fat and 0 mg. cholesterol.
In a large bowl, sift the flour, soda, salt and sugar. Add the combined remaining ingredients, mixing only enough to moisten. Pour into a loaf pan. Bake in a moderate oven at 350° for 1 hour.
Combine jello, sugar, boiling water, lemon juice and rind. Whip jello when it gets to syrupy stage. Whip milk and add to jello and blend. Roll crackers; add melted butter. Mix and then line the bottom of 9 x 13-inch dish. Add jello mixture. Top with dry crumbs. Chill until firm.
In a deep bowl, mix all ingredients together except wings. Add wings, making sure they are all covered with sauce. Marinate overnight or at least 4 hours. When ready to cook, cover cookie sheet with foil. Spray foil with cooking spray. Brush wings with sauce. Bake at 350` for 1/2 hour. Remove from oven. Turn and brush again with sauce. Bake another 1/2 hour. Remove from oven. Serve. You may also use just Kikkoman sauce and leave out the barbecue sauce.
Pour melted butter over loaf. Roll in cracker crumbs. Shape in rolls and bake until golden brown, 10 minutes at 400°.
In a large mixing bowl, beat the egg yolks with the sugar until light and fluffy. Stir in the milk, bourbon and brandy. In a separate bowl, whip the heavy cream and in another bowl, beat the egg whites to stiff peaks. Fold the whipped cream into the yolk and milk mixture, then fold in the egg whites. Garnish with nutmeg. Makes 25 (8 ounce) portions.
Combine soup and butter. Stir well. Drain mushrooms and water chestnuts, reserving liquid. Add enough water to liquid to make 1 1/3 cups. Add mushrooms and water chestnuts to liquid. Add mushrooms, water chestnuts and rice to soup mixture. Stir well. Pour into lightly greased 10 x 6 x 2 baking dish. Cover and bake at 350° for one hour and 10 minutes or until rice is tender and liquid is absorbed.
Coat skillet with cooking spray. Put over medium heat. Add mushrooms, cover and cook 5 minutes. Cook, uncovered for 3 more minutes or until liquid evaporates. Set aside. Combine Ricotta and eggs. Stir well. Divide mixture in half. Add carrot to 1/2 Ricotta. Stir well. Add zucchini to other 1/2 Ricotta and stir well. Set aside. Put 3 lasagna noodles lengthwise in 1 layer in 13 x 9 x 2-inch baking dish, coated with spray. Spread carrot mix on top of noodles. Spoon 1 cup of spaghetti sauce over carrots. Top with 3 noodles. Spread zucchini mix over noodles. Spoon 1 cup sauce over zucchini. Top with 3 noodles. Put mushrooms on noodles. Use rest of sauce over mushrooms. Sprinkle with Mozzarella cheese. Bake at 375° for 30 minutes or until bubbly.
Mix thoroughly the shortening, brown sugar and egg. Stir in sour milk. Sift together the flour, soda and salt and stir in. Mix pecans, cherries and dates. Chill. Heat oven to 400° (moderately hot). Drop dough about 2 inches apart on lightly greased baking sheet. Top each cookie with pecan half or cherry. Makes 4 dozen. Bake 8 to 10 minutes. Chill before baking.
For each serving, pour hot strong coffee into coffee mugs to about 3/4 full. Add scoop of ice cream and serve immediately.
Snap off tough ends of asparagus and remove scales with a knife or vegetable peeler, if desired. Cut into 1 1/2-inch pieces. Place in 11 x 7 x 2-inch baking dish and add water. Cover with plastic wrap (heavy-duty) and microwave on High for 6 to 7 minutes or until crisp-tender; drain. Cover and chill.
Cook broccoli. Arrange on bottom of a lightly greased 9 x 13-inch Pyrex casserole. Layer chicken pieces (cut up) over broccoli. Pour sauce (made from soup, mayonnaise, lemon juice, Worcestershire sauce and Cheddar cheese) over chicken. Top with the dressing mixed with the melted margarine.
Brown ground beef. Add almost a jar of spaghetti sauce. Put in greased 9 x 13-inch pan. Put cheeses over top (as desired, a good bit). Combine flour, egg and milk. Pour over meat mixture. Bake at 350° for 30 to 45 minutes.
Beat eggs slightly. Add butter and cream. Stir. Add salt and baking powder and enough flour to roll out easily.
Preheat oven to 375 degrees. Roll dough into 10 X 14 rectangle. Brush with 1 tsp. oil. Slice onions. Heat 1 tsp. oil in frying pan. Add onion and garlic and cook over medium heat 2-3 minutes or until onions are soft. Evenly spread cooked onion and garlic over crust pressing lightly, sprinkle with herbs. Grate parmesan cheese and sprinkle over onion. Bake 20-25 minutes or until golden brown. Cut into squares using pizza cutter.
Stir oatmeal, sugar, salt and boiling water. Let sit until lukewarm. Add yeast. Stir in flour and knead. Cover and allow to rise. Punch down and let rise again. Stir down and make into 3 loaves, 3 x 8 x 4-inch greased bread tins. Let rise until double in bulk. Bake in 400° oven for 20 minutes. Turn down oven to 325° and bake another 20 minutes.
Mix first four ingredients thoroughly. (I mix mine with my hands at the last.) Then form into balls (about nickel size). Cool in refrigerator 3 hours. Mix last three ingredients in the top of a double boiler. Dip the peanut butter balls into chocolate mixture. Put on cookie sheet to cool.
Mix flour, salt and shortening. Mix egg, vinegar and cold water and add to first ingredients. May be refrigerated until needed. Makes 3 to 4 crusts.
Cream together the shortening, sugars, eggs and vanilla. Add dry ingredients to creamed mixture. Mixture will be hard to mix with mixer. Drop by teaspoon on greased cookie sheet and bake at 325° until done.
Combine eggs, flour and cottage cheese. Cut oleo and other cheeses into small chunks and mix together. Pour into 9 x 13-inch casserole. Bake for 30 minutes at 350°.
Cream the butter and cheese until soft. Add egg and water. Beat well. Sift flour, salt, cayenne and paprika together. Add in additions, beating well after each addition. Chill dough 10 minutes. Pack into Wearever cooking gun (sawtooth, spritz cookie discs). Make long strips lengthwise on ungreased Wearever cookie sheet. Bake 18 to 20 minutes in moderate oven at 350°. Cut into 3-inch strips. Yields 8 dozen 3-inch straws when dial is set on thick.
Cream the cream cheese and Cool Whip and powdered sugar until real smooth. Then gradually add each of all other ingredients. Then chill.
Combine all ingredients in a covered roaster. Bake at 300° for 4 hours. Remove and shred with fork while still warm.
Brown hamburger; drain fat. Add cabbage, carrots, onions and garlic. Cook on low for 15 minutes; then add frozen corn and peas. Simmer 30 minutes. Add tomato sauce. Serve with crackers or cornbread.
Cut cabbage up fine. Grind carrots up fine. Mix together. Put mayonnaise and milk together and stir. Put sugar in it and mix it all together.