HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. In ungreased square pan, 9 x 9 x 2-inches, stir together flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes; spoon into dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each serving.
Mix first five ingredients together. Add crushed Ritz crackers on top. Cook at 350° until brown.
Mix together sugar and flour. Add softened butter and blend well. Stir in eggs, chips, nuts and vanilla. Pour in shell. Bake at 325° for 1 hour or until golden brown. Pie will wiggle when done and set as it cools.
Combine ingredients. Shape into 1-inch balls and press top of cookie with fork. Bake at 350° for about 5 minutes. Time may vary according to ovens. Makes 2 dozen.
Saute onion with margarine. Add cheeses. Add cans of soup; add broccoli. Heat until hot.
Combine sugar, cornstarch and salt in a saucepan; set sugar mixture aside. Combine egg yolks, water and lemon juice; stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in butter and lemon rind. Spoon into pastry shell. Spread meringue to edges of pie shell to seal it. Bake at 325° for 25 minutes. Yields one 9-inch pie.
In casserole, spread onion over chops. Spread undiluted soup over top. Cover and cook at 350° for about 45 minutes or until chops are done. Serve over rice.
Mix Jell-O according to package directions. Chill until it sets a little. Take out of refrigerator and add bananas, strawberries and pineapple to the Jell-O. Using a long pan (9 x 13-inch), pour half of the Jell-O mixture in pan. Put the pan back into the refrigerator and chill until set. Leave the other half of the Jell-O out. When the Jell-O is set, take out of refrigerator and spread a thin layer of sour cream. Add the remaining Jell-O and return to the refrigerator and chill until set.
In a small bowl, combine all ingredients. Chill at least 1 hour before serving. Makes 2 cups. Serve with chips.
Bake cake by box directions. While cake is cooling, drain pineapple. Punch holes in layer with toothpick. Pour juice over layer. Mix remaining items with pineapple and spread on layer. Do next two layers the same way. Keep in refrigerator.
Melt margarine in pan. Add fruit. Mix flour, sugar and milk together. Pour over fruit and margarine. Do not stir. Crust will cover pie. Cook at 350° until brown.
In a large saucepan, steam asparagus until tender; drain and place on a serving platter. In a small jar with a lid, shake together oil, lemon juice, mustard, pepper, and salt. When ready to serve (warm or at room temperature), pour vinaigrette evenly over asparagus; sprinkle with bread crumbs and garnish with cherry tomato halves.
Cream sugar and oil; add eggs and beat until fluffy. Sift dry ingredients and add to sugar mixture. Add squash and nuts. Mix. Pour into greased and floured pans. Bake for 1 hour at 350°. Watch closely after 45 minutes.
Mash beans well (use juice). Beat eggs; add all other ingredients and mix well. Pour into 3 unbaked pie shells. Bake 45 minutes to 1 hour at 300°. Makes 3 pies. (Freezes well.)
Dissolve yeast in lukewarm water with 1 teaspoon sugar. Cream remaining sugar and shortening. Pour boiling water over mixture. Add cold water, egg and yeast mixture. Stir in flour and salt; mix well. Refrigerate overnight. Place the portions of dough to be used on floured board and shape as desired or roll. Dip rolls in melted butter and place in pan. Let rise at room temperature until double in size. Bake at 400° to 425° for 12 minutes.
Cream margarine and sugar. Add other ingredients. Refrigerate for 1 hour. Form into small balls. Place on ungreased sheet. Bake at 400° until light brown. Cool 2 minutes. Roll in powdered sugar while hot and again when cool.
Dice green pepper, onion and garlic. Saute with ground beef in olive oil. Add uncooked macaroni. Add remaining ingredients, reserving small amount of olives for garnishing top. Stir in cheese sauce. Cover tightly. Cook on high heat until steaming freely, then turn to lowest heat for 25 to 30 minutes or until all ingredients are cooked to desired tenderness. Stir occasionally. Serve in skillet.
In a heavy pot, heat oil. Add flour and stir constantly until the roux is brown, about 20 to 25 minutes. Add the celery, onions, green pepper, garlic, okra and tomatoes. Saute, stirring occasionally for about 15 minutes. Add cold water all at once with salt, pepper, Worcestershire sauce and Tabasco. Bring to a rapid boil. Add turkey carcass. Reduce heat and simmer for about 1/2 hour or longer until stock is rich. Taste for seasoning. Add turkey cubes, parsley and green onions. Cook for 10 minutes longer. Serve with rice.
Pour hot water over chopped dates. Add baking soda to mixture and set aside to cool. Cream sugar and shortening. Mix date mixture with creamed sugar, shortening and salt. Add eggs and vanilla. Add flour and cocoa. Blend well. Pour into 9 x 13 x 2-inch pan, lightly greased. Sprinkle batter with 1/2 cup Hershey's mini chocolate chips and 1/2 cup chopped nuts. Bake 35 minutes at 325° if glass pan or 350° for tin pan. Serve plain or with whipped cream. Serves 15.
Mix all ingredients together, saving 1/3 of noodles to place on top. Bake at 350° for 45 minutes.
Brown the ground beef and add tomato sauce, sour cream and sugar gradually. Add the other spices. When your sauce is complete, layer on your prepared noodles and the cheeses between layers and a final layer of cheese on the top. Bake at 350°.
Brush mushroom caps with butter. Set aside. Combine remaining ingredients. Fill caps. Place on broiler pan, filled side up. Broil 6 inches from heat about 5 minutes or until cheese is bubbly and mushrooms are heated through.
Mix all ingredients together. Bake at 350° for 45 minutes, covered, then 10 minutes, uncovered.
Combine all ingredients and mix well. Pour in buttered casserole. Bake for 30 minutes at 350°.
Cream all ingredients together. Refrigerate. Pinch off dough and press flat on cookie sheet. Bake at 350°.
Mix all ingredients together and pack in baking pan. Use a little of the cherry juice if you think cake is too dry. Wrap in tinfoil and refrigerate.
Boil sugar, water and cornstarch until thick and clear. Remove from heat, add food coloring and dry jello. Let cool. Line pie crust with berries. Don't sweeten or use juice. When filling is cooled, pour over berries and chill. May serve with whipped cream.
Brown hamburger; drain. Remove from pan. Saute onion in butter until golden brown. Stir in hamburger, garlic, flour, salt, pepper and paprika. Saute 5 minutes. Add soup; simmer for 10 minutes. Remove from heat. Stir in sour cream. Serve over buttered noodles.
Melt chocolate with margarine or butter in saucepan over low heat; stirring constantly. Beat eggs; add sugar, vanilla and flour. Blend well and add to chocolate margarine mixture. Heat iron to medium setting. Drop batter by teaspoon onto waffle iron, making 4 to each square. Bake 1/2 to 1 minute. Place on racks to cool. When cool, frost with chocolate frosting.
Mix together first 2 ingredients; add Bisquick. Mix well and drop into small muffin tins. (Can use large ones.) Spray pans with Pam; bake for 12 minutes at 400°. If large tins, bake for 15 minutes.
Cook carrots until tender. Mix rest of the ingredients well and pour over the carrots. Cover and refrigerate 24 hours before using. Keeps well for 2 weeks.
Put brisket in roasting pan, fat side up. Add other ingredients. Add water to 1 inch. Bake, covered, 3 to 4 hours at 350°. Add potatoes and carrots in last hour.
In a large skillet, brown beef and drain fat. Add the next 4 ingredients; stir and simmer 10 minutes, uncovered. Boil noodles and drain. Add to beef mixture and toss. Serve with a salad and French bread. Serves 6.
Cut frozen dough rolls in half (about 1-inch pieces). Melt butter and toss pieces in butter to coat. Sprinkle generously with cinnamon-sugar and toss with raisins, apples and nuts. Place in a large greased bundt pan and cover pan with a towel. Let rise overnight. Bake at 350 degrees until golden brown. Make a glaze with powdered sugar and milk and drizzle over bread. (Raisins, apples, and pecans may be omitted.)
In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible. Preheat oven to 400°. Melt butter and pour into the bottom of a 9 x 13-inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish and pour remaining egg mixture over. Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.
Combine all filling ingredients. Pour into unbaked pie shell. Bake in a preheated 375° oven for 30 to 35 minutes or until knife inserted in filling 2 inches from crust comes out clean.
Heat oven to 350°. Grease and flour 2 round pans, 8 or 9 x 1 1/2-inch or rectangular pan, 13 x 9 x 2-inch. Prepare cake mix as directed on package except substitute pineapple and juice for the water. Stir shredded coconut and rum flavoring into batter. Pour batter into pans and bake as directed. Cool layers 10 minutes; remove from pans and cool completely.
Place defrosted berries, sugar, egg whites, lemon juice and salt in large mixing bowl of electric beater. Beat at medium speed for 15 minutes or until stiff and mixture holds shape. Whip cream and vanilla. Add to strawberry mixture. Pile lightly in shell. Freeze overnight.
Mix thoroughly with 1 can of milk until smooth and thick. Enough for 3 cakes.
Melt chocolate chips in evaporated milk over medium heat, stirring to prevent sticking to the bottom of the pot. Add brown sugar. Bring to a boil. Remove from heat and add vanilla extract. Beat until satiny. Cool and refrigerate. This fudge sauce may be prepared in a microwave oven.
Thaw broccoli. Place in water and bring to a boil. Add rest of ingredients and mix well. Heat in casserole dish or crock-pot until hot and rice is done, 30 minutes at 350°.
Place chopped chicken in a 9-inch greased casserole. Cover with sliced eggs. Combine flour and oleo in saucepan. Add cream of chicken soup. Heat and pour over eggs. Sprinkle with cheese, split biscuits and place over top to cover casserole. Bake at 350° about 15 minutes or until biscuits are brown. Makes 6 or 8 servings.
Boil haddock in water with vinegar and salt. Cook for 15 to 20 minutes if fish is frozen, less time if fresh. Drain fish; place under broiler for a few minutes to dry out. Serve with melted butter. Tastes like lobster.
Heat sugar, butter and evaporated milk to full rolling boil in 3-quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234°, stirring constantly to prevent scorching, about 4 minutes. Remove from heat.
Thaw spinach completely. Squeeze out all excess water. Mix vegetable soup, sour cream and mayonnaise together. Mix all ingredients very well together. Prepare ahead of time so that mixture is refrigerated for at least 2 to 3 hours. Serve with pumpernickel bread, crackers or chips. Keep refrigerated.
Add garlic to dressing. Refrigerate. Chop hard-boiled eggs, crumble cooked bacon and sprinkle over spinach. Remove garlic from dressing and pour over spinach. Toss well. Serve at once. Also good with crabmeat added.
Heat oven to 325° and grease pans. In a large bowl, combine pumpkin, sugar, butter, water and eggs. Beat 1 minute at medium speed. Mix together flour, soda, salt, cinnamon and cloves. Add to first mixture and beat 1 minute at medium speed. Stir in dates or raisins and nuts. Pour in pans (2 loaf size) and bake at 325° for 50 to 60 minutes.
Heat griddle or pan. Beat all ingredients, except apples, in a medium bowl with a hand beater until smooth. Stir in apples. Pour about 1/4 cup of batter into hot griddle. Cook until puffy. Turn and cook other side until golden brown.
Preheat oven to 425°. Sprinkle beef with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place on rack in shallow pan. Bake 20 minutes. Remove from oven. Cool 30 minutes.
Pour oil into a deep fryer or a heavy deep pan until it's about 2 inches deep. Get oil very hot, but not until it smokes. Pour mixed batter through a funnel into hot oil in a circular motion, then in a crisscross until cake is size of a large doughnut. They cook quick! When lightly brown, remove and drain on a paper towel. While hot, dredge in powdered sugar or sprinkle on top.
Heat oil in wok. Add onion; stir-fry until onion is limp. Add rice; continue to stir-fry until rice is thoroughly heated. Add soy sauce; mix well. Add beaten eggs; stir until blended. Add peas; stir-fry until thoroughly heated.
Saute onion and green pepper until onion is transparent. Stir in flour until smooth and then add milk gradually, stirring constantly. Cook and stir until thickened. Remove from heat; add cheese, salt, pepper and sugar. Stir together, then add beaten eggs. Pour into greased 7 x 10-inch Pyrex casserole. Top with bread crumbs which have been tossed with 2 teaspoons of melted margarine. Set in shallow pan of hot water. Bake in 350° oven for 45 minutes.
Cream together butter, 1 1/2 cups sugar and eggs. Add sour cream and vanilla. In a bowl, combine flour, baking powder and baking soda; add to butter mixture.
Preheat oven to 350°.	Slice onion and potatoes. Just cover the bottom	of large 2-quart baking dish with cream of mushroom soup. Next, put a layer of potatoes along the bottom. Follow with a layer of onions. Next comes a layer of pork chops. Cover this with cream of mushroom soup and repeat until ingredients are gone. The last layer should also be cream of mushroom soup. Cover and bake for 2 1/2 hours or until pork falls off of bone.
Dissolve yeast in warm water. Add 2 cups of flour and remaining ingredients. Mix well with electric mixer. Add remaining flour; stir with a spoon. Cover; allow to rise (double in size), about 30 minutes. Punch down 25 strokes. Pour in greased loaf pan; let rise to the top of pan. Bake 30 minutes at 400°, until golden brown. Brush with oleo.
Brown hamburger with salt, pepper, brown sugar and onion. Add tomato soup. Cook egg noodles; drain. Add cream of chicken soup. Layer hamburger mixture and noodle mixture in casserole dish wit process cheese between layers. Bake at 350° for 1/2 hour.
Sprinkle chocolate wafer crumbs in bottom of a 7-inch spring-form pan. Set aside.
Put raisins in a bowl with boiling water. When raisins are plump, then strain. Add honey, lemon rind and lemon juice. Mix well. Toss in shredded carrots.
Cut everything quite fine, then mix together. Form into loaf and roll in graham cracker crumbs. Make the day before serving. Wrap in foil and refrigerate. Serves 12.
Combine first 7 ingredients together; stir dry ingredients together, then mix into zucchini mixture. Stir until moist. Grease and flour 2 loaf pans. Bake at 350° for 1 hour.
Mix all ingredients together well. Pour into waffle iron and cook until done. Serve with fresh strawberries, blueberries or peaches and maple syrup. The mix can be made ahead of time. Serves 4.
Brown ground beef and onion. Add ketchup and brown sugar. Cook a few minutes. Then add all of the beans. Bake for 1 hour until it gets a little thick at 350°. Put in a casserole dish.
Simmer for 1 1/2 to 2 hours in covered pot. Tamales and sauce may be frozen after cooking for future use.
Cook sauce slowly for 10 to 15 minutes; do not boil. Allow to cool slightly and add shrimp (50 to 60 medium). Stir shrimp around in mixture. Put in refrigerator 2 to 3 hours or overnight. Cook 18 to 20 minutes in a 400° oven, stirring several times. Serve with French bread and potato salad (use bread to dip in sauce).
Mix all ingredients. Pour in 9 x 9-inch dish and bake at 350° for 45 minutes. May be made the night before and kept in refrigerator before baking and serving. Makes a complete breakfast.
Heat oven to 350°. Combine brownie mix, cherries and egg. Beat with spoon about 50 strokes or just until moistened. Fold in chips. Pour into greased 13 x 9-inch baking dish. Bake for 28 to 30 minutes or until dry on top. Cool. Cut into squares and top with ice cream.
Cream butter and sugar; beat in one egg yolk at a time. Add bananas. Add sifted flour, soda and salt. Fold in beaten egg whites. Add chopped nuts.
Cook rice according to package directions. Transfer to a large bowl; cover and chill. Combine yogurt, sugar, salt and dill weed. Stir into rice. Stir in zucchini and onions. Chill at least 1 hour. Just before serving, stir in tomatoes. Makes 8 to 10 servings.
Heat oven to 350°. Grease a 9-inch tube pan (not fluted), or a 9 x 13-inch pan or 2 round cake pans. In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking soda and salt. Add oil and beat at medium speed with electric mixer or for 2 minutes with wooden spoon until well blended. Add eggs, one at a time, beating after each addition. Add carrots, nuts, coconut and raisins. Continue beating until all mixed. Pour batter into prepared pans and bake for 1 hour 15 minutes or until tester comes out clean. Remove pan from oven and place on a wire rack to cool for 5 minutes. Run a knife between edge of cake pan to loosen. Turn out on rack to cool completely. Will keep in refrigerator for a week or more wrapped tightly or covered in foil and up to 3 months in freezer.
Brown ground beef, onion and pepper; stir often. Add soups and water. Cook spaghetti uncovered 8 minutes; add salt and drain well. Combine spaghetti with the meat mixture and 1 cup of the cheese. Mix well. Put in a casserole (at least 3 quart) and top with 2 cups cheese. Bake at 350° for 30 minutes.
Heat oven to 350°. Grate 1 teaspoon of the yellow zest and squeeze 1/4 cup juice from the lemons. Separate the eggs. With an electric mixer, set at medium speed, beat the yolks with the lemon zest, juice, sugar and salt until light yellow in color. Beat in the milk. Gradually add the flour, beating until smooth.
Combine vinegar, water and salt. Bring to a boil. Wash cucumbers. Pack jars; add dill and garlic.
Fry bacon and crumble. Cook egg noodles and drain. Combine bacon, noodles, cheese, salt and pepper.
Soak raisins in water. Beat eggs; stir in pumpkin, sugar, cloves, cinnamon and salt. Add oil and mix well. Stir together the flour, baking powder and baking soda. Add this to the pumpkin mixture. Drain raisins and add to mixture. Stir well.
Mix peanut butter, margarine, sugar and vanilla together. Form into 1-inch balls about the size of marbles. Chill. Melt chocolate coating in microwave. Dip balls into chocolate and place on waxed paper to harden. Store in refrigerator or freezer.
Combine ground beef, onion, beaten egg and salt in a mixing bowl. Mix well. Shape into 1-inch balls. Place in baking dish. Combine remaining ingredients. Pour over meat balls and bake at 325° until done.
Blend butter and flour in saucepan until smooth. Gradually add milk and half and half stirring constantly. Dissolve vegetable broth in small amount of hot water. Add with remaining ingredients, except broccoli, to creamed mixture. Cook until smooth, stirring constantly. Stir in broccoli; heat thoroughly. Remove bay leaf before serving. Serves 4 to 6.
Mash avocados in blender until smooth. Blend in sour cream and lemon juice, then add all other ingredients. Blend well with spoon. Serve with tacos or tortilla chips or corn chips.
Mix first 3 items. Spread in a 9 x 9-inch ungreased pan. Bake 10 minutes in 360° oven.
Brown ground chuck. Saute onions and garlic. Add to ground chuck mixture. Cook noodles according to package directions. Combine sour cream and cream cheese. In a 9 x 13-inch pan, layer noodles, ground chuck mixture and cream cheese-sour cream mixture. Sprinkle grated cheese on top. Bake at 350° about 30 minutes or until grated cheese is melted and dish is heated through.
Saute onions in butter. Put all ingredients in covered casserole or bean pot. Bake 45 minutes in 350° oven.
Combine sugar, flour and salt. Blend in butter or oleo. Add beaten eggs, reserving 1 teaspoon egg white. Blend until smooth. Add sliced lemon, rind and sugar mixture. Stir in water. Blend well. Turn into a pastry-lined pan. Top with second crust which has been slit to allow escape of steam. Seal and flute edges. Brush with reserved egg white and sprinkle with sugar and cinnamon mixture. Bake at 400° for 30 to 35 minutes. Yields 6 servings.
Mix all ingredients together, except cheese. Place half of mixture in 9 x 5 x 3-inch pan. Top with cheese. Cover with remaining meat mixture.
Cream butter and sugar. Add egg yolks, 2 cups flour and 1 teaspoon baking powder. Add lemon extract; mix thoroughly. Mix nuts and fruit in 2 cups flour. Then add to preceeding mixture. Fold in stiffly beaten egg whites. Cover with a cloth. Let stand overnight at room temperature. Pour into a greased Bundt cake pan. (Make sure it is greased really heavy! I use oleo or spray really heavy with Pam.) Bake at 275° for 2 hours. Let cool all day (at least 12 hours) before removing from pan. Check cake after cooking 2 hours to see if inside is cooked.
Dissolve yeast in water. Melt margarine. Add sugar, slightly beaten egg, yeast and flour. Mix well. Bake in greased muffin tin 20 minutes at 400°. Will keep refrigerated a week.
Cook milk, yolks, flour and oleo until thick. Add vanilla, coconut and nuts. Icing for box of German chocolate cake mix.
Melt cheese until soft. Mix all ingredients except chili powder. Divide into 5 long rolls. Roll in chili powder until covered. Wrap each roll in Saran Wrap and refrigerate overnight. Serve with crisp crackers. Will keep in refrigerator for several weeks. This is a Tex Mex dish.
Grease two 9-inch round layer cake pans. Line with wax paper, extending up sides of pans; grease wax paper. Prepare brownie mix as package directs for cake-like brownies; pour into prepared pans. Bake at 350° for 20 minutes or until top springs back when touched. Cool. In large bowl, mix condensed milk and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place 1 brownie layer on serving plate. Top with half each the pudding mixture and strawberries. Repeat with other layer. Refrigerate leftovers.
Mix ingredients in order: sugar, flour, chocolate, water, vanilla, milk and butter. Stir constantly until thick on medium setting. Serve over homemade biscuits.
Mix together then beat well. Pour into greased and floured 9 X 12 cake pan and bake according to directions on box. Cool Well.
Brown hamburger and drain well. Add drained can of red or kidney beans. Tear lettuce. Mince onions. (Note: Use a cutting board.) Chop tomatoes, grate cheese. Crush bag of corn chips. Toss all together and use favorite dressing or taco sauce.
Place popcorn and peanuts in large brown grocery bag. Combine sugar, butter, syrup and salt in 2-quart glass bowl or casserole. Microwave High for 4 minutes, stirring after each minute until mixture boils. Microwave High 2 more minutes. Stir in baking soda. Pour syrup over corn and nuts in bag. Close bag; shake well. Microwave High 1 1/2 minutes. Close and shake bag well. Microwave High 1 1/2 minutes more. Shake bag well. Pour corn onto cookie sheet. Stir with hands as it cools to separate kernels. Be very careful you do not burn hands separating the corn.
Mix all ingredients well. Place in 9 x 13 baking dish. Bake at 350 degrees for about 15 minutes. Take out of oven and add topping.
Saute sausage, onions and bell pepper and add tomatoes, tomato sauce, salt and pepper. Bring to boil. Place in crock-pot. Cook all day. Serve over rice or spaghetti.
Melt peanut butter and honey or syrup on stove top, then put corn flakes in quickly and put in buttered cookie sheet. Cool, cut and eat.
Brown ground beef. Shape biscuits into greased muffin tins. Drain meat. Add seasoning and tomato paste. Stir together well. Spoon into biscuits and sprinkle on cheese. Bake at 400° for 10 to 15 minutes.
Mix all and put in casserole. Bake for about 45 minutes at 350°.