HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate; set aside. Cream together the margarine, shortening and sugar. Beat in eggs, one at a time. Sift flour with baking powder, salt and cocoa. (Coat chopped walnuts with a bit of this.) Add flour mixture to creamed mixture alternately with milk. Add flavoring, chocolate and nuts. Put into a greased and floured tube pan. Bake at 300° for 1 hour and about 45 minutes. Turn out on rack to cool. This freezes well.
Mix soup, vinegar, soy sauce, liquid smoke and garlic together in baking pan. Marinate brisket in mixture overnight fat side up. Bake at 250 degrees for 5 to 6 hours.
Saute onion, celery and pepper in butter until tender. Combine with chicken and other ingredients except cheese and onion rings. Put into greased casserole and bake about 25 minutes at 350° or until thoroughly heated. Remove from oven; cover with cheese and top with onion rings. Return to oven and heat until cheese is melted, being careful not to burn onion rings.
Sprinkle crumbs onto bottom of 8 or 9 inch spring form pan or 9 inch pie plate sprayed with cooking spray. Stir boiling water into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down sides of blender container; pour into large bowl. Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator. Makes 8 servings.
Boil all ingredients (except milk and flour) until potatoes are tender. Blend milk and flour. Add to potato mixture, stirring well as you add. Keep stirring on low heat until thickened. Keep stirring or it will scorch!!
Blend oil and sugar well. Sift dry ingredients together; add to oil and sugar. Beat eggs slightly and add to batter. Add vanilla; fold in apples and nuts. Bake for 1 1/2 hours at 250°.
Mix cream cheese and scallions. Mold into a ball and cover with chipped ham. Make a day ahead so flavors blend. Serve with crackers.
Cook sausage, onions and garlic until sausage is done and no longer pink. Add sauce and mushrooms and simmer for 30 minutes. Combine spinach, cheese, egg, grated Parmesan, pepper and salt.
Cook noodles and drain. Cook hamburger and chopped onion until brown; drain. Combine all ingredients together and heat in oven until it's bubbly hot. Sprinkle crushed potato chips on top.
Melt oleo. Add zucchini and onion. Cook 10 to 15 minutes, until tender. Add parsley, salt, basil, garlic powder, pepper and oregano.
Brown ground beef; drain. Add the zucchini (cut in cubes). Add the tomato sauce. Add the corn and salt and pepper to taste. Simmer over low heat for 30 minutes, or until zucchini is tender. Serve over rice.
Drain longans and mandarins, set aside syrups. Heat water and sugar in a saucepan until sugar dissolves. Add lemon, longan and mandarin syrups, cool. Mix syrup with fruit in a blender. Freeze in ice cream maker or use freezer tray method.
Wash berries; let dry. Sprinkle the 1 tablespoon flour over berries; toss gently to coat. Set aside. In a large mixing bowl, sift together the remaining dry ingredients. Gently stir in the berries, nuts and grated rind; set aside.
Pour boiling water over first 4 ingredients and add eggs. Dissolve yeast in a little lukewarm water and add to mixture. Work in flour and let rise. Bake at 350°.
Dissolve yeast in water and set aside. Scald milk and add butter and sugar to melt and cool to lukewarm. Add egg and yeast. Gradually add flour until dough is workable. Flour table and knead the dough for 5 to 10 minutes, working to a soft satiny finish. Put dough in greased, large bowl. Cover and let raise for at least 2 hours. Punch down and form into rolls and place in greased pan and let raise another 2 hours. Bake at 400° for approximately 20 minutes until tops are browned.
Pare carrots and slice into sticks. Cook until almost tender; drain. Melt margarine; add sugar and spices. Cook together until slightly glazed in appearance. Add drained carrots; cook for 3 to 4 minutes, shaking pan constantly, coating carrots. Serve at once.
Mix well sugar, cinnamon and flour. Stir into apples and place in baking dish. Mix remaining ingredients until all is fairly moistened. Sprinkle evenly over apples. Bake in 350° oven for 30 minutes or until apples are done. Serves 12. Terrific served warm with vanilla ice cream.
Thaw and drain spinach, mix with all other ingredients. Better if sits overnight. Serve with crackers or fritos scoops.
Blend sugars and oleo. Cream well. Add oil, egg and vanilla. Sift dry ingredients together and add to creamed mixture. Fold in rice krispies, oatmeal and coconut. Chill about 1 hour. Shape into balls - flatten with glass dipped in sugar.
Mix all ingredients (except Doritos) in a large saucepan and cook 10 minutes. Layer Doritos and grated cheese. Mix in casserole dish. Bake in 350° oven for about 30 minutes.
Mix all ingredients for 6 minutes. Bake for 1 hour at 350°.
Melt together the margarine and cheese. Mix the cocoa and confectioners sugar. Mix together. Add the vanilla and black walnuts.
In small bowl, combine honey, lemon juice and peel; mix well. Gently mix in berries.
Cook onion and green pepper in oleo for 5 minutes. Add pimiento to flour; stir and add milk. Stir and cook until thickened. Salt and pepper to taste. Add potatoes. Pour into a greased casserole dish. Top with cheese. Bake in 350° oven for 30 minutes.
Mix fruit cocktail, pineapple, marshmallows, pudding and Cool Whip. Chill. Add bananas just before serving. Good served on a slice of angel food cake.
Mix peanut butter, butter and sugar. Roll into balls. Dip in chocolate. Leave top of ball uncovered.
Drink 2 ounces twice a day or once a day. Good for arthritis and several other things. Mix up and put in refrigerator.
Put first 4 ingredients in pan. Boil 1 minute, then add next ingredients (oats, peanut butter, salt and vanilla). Drop on wax paper.
Boil chicken until fully cooked. Remove from bone. Melt margarine; mix with Pepperidge Farm cornbread stuffing. Put into a cake pan. Place chicken pieces on top, then mix rest of ingredients together and pour on top. Bake at 350° for about 1 hour or until bubbly.
Cook lasagna noodles in boiling water. Rinse and drain. Mix Fri-Pats and spaghetti sauce together. In 9 x 13-inch pan layer sauce, noodles, sauce, mushrooms, olives, cottage cheese, Parmesan cheese and Mozzarella cheese. Layer cheese sparingly so there is enough for top. Continue to layer until ingredients are used. Bake, covered, at 350° for 45 minutes or until bubbling done. Best if refrigerated overnight then cooked.
Take one teaspoon of cider in a glass of water; add some honey. It helps take the edge off your appetite and gives you an overall good feeling.
Cream butter. Add both sugars and molasses; cream well. Add eggs and beat for 1 minute. Add raisins and dates to mixture. Blend remaining ingredients and add to creamed mixture. Drop by teaspoons into lightly greased cookie sheets. Bake at 375 degrees for 8 minutes. Do Not Overbake. Remove from oven when top still looks doughy.
Mix powdered sugar and peanut butter together with fork and make crumbs. Then mix real good with hands. Mix pudding according to package then refrigerate until it sets up. Sprinkle 3/4 of crumb mix on the bottom of pie shell. Add pudding and then spread with Cool Whip (optional). Sprinkle remaining crumb mix on top.
Thoroughly blend together the condensed milk and the limeade frozen concentrate. Fold in the whipped topping, adding green food coloring a few drops at a time until desired hue is attained. Pour the filling into the prepared graham cracker pie shell. Garnish pie with dollops of whipped topping and lime slices too, if desired.
Mix the oleo, powdered sugar and vanilla together thoroughly. Stir together the sifted flour, salt and chopped nuts and stir in. Chill dough roll into 1-inch balls (can be pressed down with a fork). Place 2 1/2 inches apart. Set oven at 400°. Bake for 10 to 12 minutes, or until cookies are set but not brown. Roll in powdered sugar while still warm. Cool and roll again.
Brown chuck and sausage; add all other ingredients and simmer for 2 hours. Taste before adding pepper pods.
Saute cornflakes and almonds in oleo. Add cheese. Put cornflake mixture on top of the chicken mixture. Bake at 350° for about 40 to 45 minutes.
Combine broccoli, cauliflower, onion and tomatoes. Stir together mayonnaise, sour cream, vinegar and sugar; pour over vegetables and toss. Chill 3 to 4 hours. Salad will keep for several days. Serves 6 to 8.
Sift dry ingredients and cut in butter. Add beaten eggs, half and half and vanilla. Chill dough at least 2 hours, preferably overnight. Knead dough with mixture of 1 part sugar and 1 part flour until not sticky. Roll thin and cut into desired shapes. Bake at 400° for 6 to 8 minutes until lightly browned. Allow to cool. Ice and decorate as desired.
Stir chicken, pepper, 1/2 cup picante sauce and cream cheese in saucepan until smooth on low heat. Spoon 1/3 cup chicken. Mix into tortilla shells. Line up in pan. Melt Velveeta cheese and milk in saucepan. Let set for 1 hour. Pour over top of tortillas. Pour on rest of picante sauce and cheese mix. Cover with foil and bake at 350° for 20 minutes or until heated.
Cream oil and sugar; add eggs, one at a time, and beat well. Add the flour, cinnamon and remaining ingredients. Divide into 3 greased cake pans. Bake for 25 minutes at 350°.
Melt butter; blend with sugar, then blend eggs one at a time. Put vanilla flavor in. Then add nuts; add flour. Add raisins. Mix all together. Grease tube pan. Bake in tube pan in a preheated 325° oven for 1 hour.
Stir and cook slowly until thick. Serve over fettuccine noodles or small spaghetti. Add chicken to sauce after it has cooked.
Cook macaroni. Mix milk and cheese (soften). Add remaining ingredients. Put in a slightly greased casserole dish. Top with buttered bread crumbs. Bake at 375° for 25 minutes.
Boil butter, sugar and milk to soft ball stage. Let cool. Add marshmallow whip, nuts and vanilla. Beat until starts to set. Pour in pans and cut in squares.
Cook squash and onion until tender. Drain. Add crackers, butter, egg yolks, cheese, milk, salt and pepper. Beat egg whites and fold into mixture. Place in a greased casserole dish. Bake at 350° for 25 to 30 minutes or until firm and golden. Serve while hot. Serves 6.
Peel peaches and place in clean jars. Heat water and sugar and pour over fruit. Add cloves to taste.
Combine cream cheese and sugar. Add pineapple, strawberries and banana; fold in Cool Whip. Pour in 8 x 8 square dish. Cover and place in freezer for approximately 5 hours.
Preheat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. Sift together flour, baking powder, baking soda, salt, spices and sugar. Stir in Chex crumbs and nuts. Combine eggs, milk, oil, zucchini and raisins. Add to flour mixture; stir just until moistened. Spread evenly in pan. Bake 70 to 80 minutes or until tester inserted in center comes out clean. Let cool 15 minutes before removing from pan. Makes 1 loaf.
Cook onion, celery and garlic in oil until tender but not brown. Add tomatoes and tomato sauce, Worcestershire, salt, sugar, chili powder and hot pepper sauce. Simmer uncovered 45 minutes. Mix cornstarch with cold water; stir into sauce. Cook and stir until bubbly. Add shrimp and green pepper. Cover; simmer 5 minutes. Serve over cooked rice. Serves 6.
Mix ingredients well. Bake in unbaked pie shell until solid (as in pumpkin pie). Top with meringue or Cool Whip.
Cream sugar and shortening. Add egg, salt and mashed bananas. Beat for 2 minutes. Add soda to sour milk. Add to first mixture and beat. Add flour and nuts. Pour into a greased loaf pan and bake at 350° for 45 minutes.
Cook carrots 5 minutes. Drain. Pour sauce over carrots and let stand 8 hours or overnight.
In a bowl, combine flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cider just until moistened. Turn onto a lightly floured surface and knead 8 to 10 times. Roll out to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on ungreased baking sheets. Sprinkle with cinnamon; pierce tops of biscuits with a fork. Bake at 425° for 12 to 14 minutes or until golden brown. Serve warm.
Boil potatoes with jackets on until tender. Cool slightly, peel and then mash. Add other ingredients and mix well. Pour into an unbaked deep dish pie crust and bake 10 minutes at 425°, then reduce temperature to 350° and cook for 40 minutes.
Brown onion and garlic lightly in oil in saucepan. Add meat and cook until brown, stirring with fork. Add remaining ingredients and simmer uncovered 1 1/2 hours.
Stir yogurt gently into whipped topping in large bowl until well blended. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with additional whipped topping and fruit, if desired. Store leftover pie in freezer.
Clean squirrel. Place the squirrel in a container with small onion, salt and pepper and boil until meat comes off the bone. Serve.
Mix all ingredients together. Pour into greased 9 x 13-inch pan and bake at 350° for 45 minutes to 1 hour.
Melt butter in saucepan. Blend in flour; gradually add cream and broth, stirring steadily to boiling point. Cook on low 1 minute. Add pepper, nutmeg and sherry. Mix 1/2 sauce with mushrooms and spaghetti. Add remaining sauce and cheese. Add sauce to chicken. Butter casserole dish. Layer spaghetti, chicken and end with chicken. Sprinkle with cheese. Bake at 350° for 20 minutes.
In a large dutch oven pan place V-8, celery and onion. Cook all other vegetables until tender. Season as you prefer (I use oregano, basil and bay leaves). Serves 8. 108 cal. per serving. 0 gm. of fat. 90% fat free.
Bake layers of cake mix as on the box except put in 3 pans and don't bake as long. Before putting layers together, make sure cakes are cool. Put first layer of cake at bottom of punch bowl. Put on vanilla pudding (save enough for other layers). Layer banana slices over pudding, next layer pudding over bananas and next layer is strawberries. Punch bowl should be full. Keep refrigerated.
Mix ingredients together and pour into unbaked pie shell and bake for 5 minutes at 425°. Reduce heat to 325° and bake for 50 to 60 minutes or until done.
Layer spinach, then bacon, eggs and peas. Mix mayonnaise and salad dressing together and spread over top; seal. Refrigerate overnight.
Blend all ingredients (half of onions). Pour into casserole dish; cover with remaining onions. Bake at 325° for 30 minutes or until done. Can be frozen.
Mix all ingredients except shrimp together to form ball. Decorate with shrimp. Chill. Serve with crackers.
Peel and slice potatoes crosswise in 1/4-inch slices. Place in casserole dish. Salt and pepper. Mix soup and milk together and pour over potatoes. Bake at 350° until potatoes are tender. Remove from oven and lightly stir. Cover top of potatoes with sliced Velveeta cheese and return to oven until cheese is melted.
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts. Spread in a greased jelly roll pan (cookie sheet will do). Bake at 350° for 15 to 18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2 to 3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
Melt butter in Pyrex dish. Mix together flour, sugar and milk. Pour mixture over melted butter. Put fruit over mixture. Bake at 350° for 1 hour and 15 minutes. Best to use frozen peaches.
Heat 1/2 cup of the broth in a large soup pot over high heat. When broth is boiling, add onion, garlic and ginger. Cook for 3 minutes. Add soy sauce and remaining 5 1/2 cups of broth. Bring to a gentle boil. Add all remaining ingredients except scallions. Bring to a simmer and cook for 10 minutes. Garnish with scallions and serve. Makes 4 to 6 servings.
Cream together yolk, vanilla, sugar and cream cheese until soft. Line 9 x 13-inch pan with 1 package crescent rolls (separate them on perforations). Press together. Top with cheese mixture. Top with another package rolls. Beat egg white and brush on top. Cover with powdered sugar. Bake at 325° for 30 minutes until brown.
Drain beets into measuring cup and add enough water to make 1 1/2 cups. Heat juice and add to jello and sugar to dissolve. Let cool until thickens. Add beets and pineapple. Pour in mold or	flat dish. Serve on lettuce and top with spoon of mayonnaise.
Mix lukewarm water and yeast and set aside for 1 to 2 hours. In a large bowl mix boiling water, sugar and Crisco. Let cool to lukewarm. Add beaten egg, flour, salt, baking powder and soda. Mix all ingredients together and put in bowl with lid on. Place in refrigerator overnight.
Grease and flour tube pan. Combine the first 10 ingredients. Bake at 300° for 1 1/2 hours or until done. Combine the cream cheese, oleo, vanilla and powdered sugar. Mix well. Ice cake.
Mix dry ingredients and set aside. Cream shortening and sugar. Add molasses and egg. Mix completely. Stir in flour mixture and then stir in hot water.
Heat oven to 200°. Divide corn between 2 ungreased 13 x 9 x 2-inch baking pans.
Combine eggs, water and melted fat in medium bowl. Stir in matzo meal (which can be purchased at your super market or deli), salt, pepper and nutmeg. Cover and refrigerate for 1 hour.
Boil first 4 ingredients 10 minutes, then strain syrup into a container. Combine cranberry juice, lemon juice, and red wine in large saucepan and bring to simmer. Mix with syrup and serve warm. Makes 40 servings.
Sift together the dry ingredients. Add eggs, vanilla and milk. Pour in two unbaked pie crusts. Bake in hot oven (420°) for 10 minutes, then reduce heat to 375°. Bake for 45 minutes more. Makes 2 pies.
Add sugar to yeast and water. Beat eggs in warm water; add oil and salt. Add egg mixture to the yeast mixture in a large bowl. Slowly add flour. Cover with a cloth and let stand overnight. Flour wax paper.
Melt butter and mix with bread. Put 1/3 of bread in baking dish and top with 1 cup of berries. Sprinkle with half the lemon juice and half the brown sugar. Repeat, ending with bread. Bake in preheated 350° oven for 20 minutes. Top with whipped cream.
Crust: Mix together flour, melted margarine and pecans in bowl by hand. Spread thin in a 8 or 9-inch pie pan. Bake 5 to 6 minutes to form crust. (Preheat oven to 350°).
In mixer bowl, beat Crisco and water until creamy. Add vanilla and mix well. Slowly blend in sifted powdered sugar until all is added. Blend on high speed until all the sugar is moistened. Add teaspoon of water if you want a creamier consistency.
Place aluminum foil in the bottom of a shallow pan. Spread about 1 stick of butter in the center area of the foil where the fish will lie. Place the filleted striper on foil. Spread about 1 tablespoon of mayonnaise on each fillet (like you would spread it on bread). Salt and pepper to taste. Place onion slices on top of the mayonnaise, then put bacon strips across the top. Put in a 350° oven for 1 hour. Do not cover.
Brown ground beef and onion. Drain. Cook noodles as directed on box. Make two layers. First, layer in crock-pot: 1/2 ground beef, 1/2 green pepper, 1/2 noodles, 1/2 mushrooms, 1/2 pepperoni, 1/2 pizza sauce, 1/2 Cheddar cheese and 1/2 Mozzarella cheese. Repeat for second layer. Cook 3 to 4 hours in crock-pot.
Prepare broccoli as directed on package; put in pan and stir in 1/4 cup butter. Add cubed Velveeta cheese. Roll out Ritz crackers. Melt butter. Mix crackers and butter together. Put over broccoli. Bake at 350° for 1/2 hour.
Blend in salad oil, sugar and eggs. Add the remaining ingredients in order given. Batter will be stiff. Spoon into a 9 x 13-inch cake pan. Do not grease pan. Bake at 350° for 1 hour or until done.
In a mixing bowl combine oats, sugars, flour and salt. Combine soda and water. Stir into oats mixture along with shortening and vanilla. Roll into walnut-size balls. Place on greased cookie sheets. Bake at 350° for about 10 minutes or until golden brown. Remove and allow to stand about 2 minutes before removing to wire rack to cool. (Poor Man's Cookies because they contain no eggs, milk or nuts.)
Mix first 6 ingredients together over medium heat. Stir until thickened. Whisk in 3 tablespoons butter. Pour into 9-inch baked pie crust. Beat egg whites with 3/4 cup sugar and cream of tartar until stiff. Bake 30 minutes at 325°.
Beat eggs just enough to combine yolks and whites. Add salt and sugar and stir to blend. Stir in scalded milk gradually, but briskly. Add vanilla. Pour into a glass 8 x 8-inch pan. Sprinkle with nutmeg. Bake at 350° until knife inserted in center comes out clean, about 25 minutes.
Preheat oven to 350°. Melt butter and pour into a 13 x 9 x 2-inch pan or glass dish. Mix sugar, flour and milk well. Pour into melted butter. Spoon peach slices evenly in dish. Drizzle remaining syrup from peaches over mixture; do not stir. Bake at 350° for 35 to 40 minutes, until crust is golden brown.
Beat eggs with fork. Stir in oil, vanilla and lemon. Blend in sugar until mixture thickens. Sift flour, baking powder, salt and nutmeg; stick into mixture. Drop with teaspoon, 2 inches apart, onto ungreased cookie sheet. Press with glass or fork dipped in sugar. Bake in a 375° oven for 10 to 12 minutes, or until delicate brown.
Preheat oven to 375°. Spray cookie sheets with cooking spray. In large bowl, combine dry ingredients. Stir in egg whites, corn syrup and vanilla until well mixed. Add raisins. (Batter will be stiff.)
Crush Oreo cookies very fine. Set aside. Cream together the cream cheese and butter. Set aside. Mix pudding with milk. Add the Cool Whip and cream cheese mixture to the pudding mixture. Alternate layers of pudding mixture and cookies and end with cookies on top layer.
Mix cream cheese, sugar and vanilla with mixer at medium speed until well blended. Add eggs; pour into crust. Bake at 350° for 40 minutes until center is almost set; cool. Refrigerate 3 hours. Top with fruit.
In medium saucepan, heat ingredients. Bring to boil; reduce heat. Cover and simmer until carrots are tender. Place in blender; process until smooth.
Mix all ingredients together. Pour into pie shell. Place second pie shell on top and crimp edges. Make slits in top. Bake for 35 minutes at 350°, or until bubbly and brown. Makes 2 pies (depends on size of pie shell).
Mix all ingredients together with mixer except coconut. Add coconut last. Pour in a deep 9-inch pie dish coated with 1/2 cube margarine. Bake at 350° for 30 to 35 minutes.
Mix first 4 ingredients. Sprinkle cinnamon over mixture and toss lightly. Makes 2 servings. 150 calories; 3 grams fat per 1 cup serving.
In a heavy, small saucepan, heat and stir 1/2 cup of the chocolate pieces over low heat until melted. Remove from heat; cool slightly.
Combine and mix well flour, butter and chopped nuts. Pat into the bottom of a 9 x 12-inch baking dish. Bake at 350° for 25 minutes. Cool. (You may substitute a 9-inch graham cracker crust, if you wish.)
Brown beef; drain off fat. Add to water and sauce in 3 or 4-quart saucepan. Cook on low heat for 10 minutes. Mix remaining ingredients, except noodles.
Mix sugar, butter and condensed milk. Put in skillet and boil for 5 minutes, stirring constantly. Turn off heat. Add marshmallows, peanut butter and vanilla. Stir until mixed well. Pour batter into an 8-inch pan. Let cool.
In a small Ziploc bag, add hay and magic dust. Be very careful with the magic dust. If it hits the floor, it will lose its magic. On Christmas Eve, follow these directions: Shake well. Just before bedtime, place the reindeer chow out with Santa's cookies or sprinkle on your yard. Hop into bed. Shh ... listen for Santa! Yields enough magic hay for 9 tiny reindeer.