HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the sugar, oil and eggs. In a separate bowl, mix flour, soda and salt. In a third bowl, mix cocoa, food coloring and 1/2 cup of buttermilk. Slowly add the cocoa mixture to the eggs, sugar and oil mixture. To this, add the flour mixture alternately with other 1/2 cup of buttermilk. Add vanilla; beat well. Bake at 350° for 27 minutes. Do not overcook. Cool before frosting.
Peel and slice potatoes. Layer potatoes, soup, onion and cheese in buttered dish. Pour milk over top; cover with cheese. Bake at 375° for 45 minutes to 1 hour.
Grease 12-cup muffin pan or use papers. Sift together the dry ingredients (flour, salt, baking powder and baking soda); set aside. Pour milk over oats. Add brown sugar, egg and oil; mix well. Stir in sifted ingredients. Fill muffin cups 2/3 full. Bake at 375° for 25 to 30 minutes.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Stir together the first 5 ingredients. Add next 5 ingredients. Beat on medium speed for 2 minutes. Stir in chocolate chips. Pour batter into pan. Spoon heaping teaspoonfuls of Cream Cheese Filling over batter. Sprinkle with nuts. Bake 50 to 55 minutes.
Whisk 1/4 cup cold water and Knox gelatine until blended. Add boiling water and mix until Knox is dissolved. Add vanilla and sugar. Mix well. Slowly fold in sour cream and Cool Whip. Chill 2 to 3 hours, until set. Can be poured into a mold. Tastes like cheese cake! Great with ham.
Mix first 4 ingredients. Put on stove (turn stove on low heat) until warm and margarine melts. With another bowl mix yeast, sugar and warm water. After yeast dissolves, mix warm mixture with eggs. Fold in flour until sticky. Leave in bowl and let rise for 1 hour. Take out and knead, then put in 2 loaf pans. Let rise, then bake at 350° for 35 to 40 minutes. Brush with margarine.
Mix yeast in warm water. Add margarine, sugar and applesauce. Sift together dry ingredients and add to yeast mixture. Stir in raisins and ground pecans. Stir only long enough to mix well. Cover and let rise 30 minutes.
Combine sugar, flour, salt, pineapple juice and eggs. Cook over medium heat, stirring constantly, until thick. Cool in refrigerator.
In large skillet, cook onions with butter over low heat for 5 minutes, or until tender. Add chopped mushrooms and cook, stirring for 2 minutes. Add flour and cook, stirring for 3 minutes. Add chicken broth. Turn heat to low and add half and half in a steady stream whisking while pouring. Bring soup to a steady/gentle boil over moderate heat and simmer for 5 minutes. Add salt and pepper. Serves 4. Tastes better made ahead and reheated.
Mix the first 5 ingredients together. Shape into 1 1/2 to 2-inch balls. Place in a 2-quart casserole. Microwave at High until meatballs are set pink color, 4 to 6 minutes. Rearrange meatballs after the cooking time; drain. Stir in remaining ingredients; cover. Microwave at High until mixture is bubbly and onion is tender, 4 to 7 minutes. Stir after half the cooking time. Let stand until rice is tender, 2 to 3 minutes.
Combine broth, parsley and butter in a saucepan; bring to a boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.
In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot. Yields 3 to 4 servings.
Crust: Mix crumbs, 1/3 cup butter and 3 tablespoons sugar until blended. Pack mixture in 13 x 9 x 2-inch pan. Press firmly to bottom and sides. Bake in 350° oven for 5 minutes, then allow to cool.
Sift dry ingredients in a mixing bowl. Add oil, coffee and milk. Mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. Batter will be thin. Pour into two 9 x 1 1/2-inch pans. Bake at 325° for 30 minutes. Frost with your favorite frosting.
In mixing bowl, beat eggs. Stir in milk and salt. Add enough of the flour to make a very stiff dough. Turn out on a floured board. Roll dough very thin. Let dough rest 20 minutes. Roll dough up loosely; cut into 1/2-inch wide slices. Unroll and cut into desired lengths. Spread out noodles and let dry 2 hours.
Sift flour to measure. Add baking powder and salt; sift again. Stir in milk. Dough must be stiff enough to handle easily. Roll dough on board; cut into small biscuits. Lay in single layer. Cover and boil for 20 minutes without raising lid.
Cut off tips of chicken. Cut wings into two sections at joint, season with salt and pepper. Mix together remaining ingredients until well blended. Place chicken in baking dish, top with sauce and cover. Refrigerate 8 hours.
Cream together margarine, shortening & sugar. Add nuts, flour & extracts. Form into small balls and bake on an ungreased cookie sheet 20 minutes at 350°. While hot roll in powdered sugar. Roll again in powdered sugar.
Blend soup with milk, reserving 1/2 cup of this mixture. Stir together the remaining soup mixture, rice, mushrooms and 1/2 package onion soup mix. Pour this into an ungreased baking dish. Place chicken on rice mixture. Pour on reserved soup and sprinkle with remainder of onion soup mix. Cover; bake for 1 hour at 350°. Uncover; bake an additional 15 minutes.
Prepare the cake mix as directed. Let cake cool. Punch holes in cake, then pour the Jell-O (prepared as directed) and soda over the cake.
In a bowl, mix the crushed pineapple and pudding mixes. Add a little over half of the Cool Whip and half the coconut. Put mixture in a square bowl. Spread remaining Cool Whip on top of mixture. Sprinkle coconut on top. Let refrigerate.
Saute, in 1/2 cup of butter, then onions, mushrooms and celery; salt lightly. In large bowl, combine bread, pecans and seasonings. Add sauteed vegetables. Saute wild rice in remaining 1/2 cup butter and chicken broth; simmer 5 minutes. Add rice to bread mixture. Combine thoroughly. Makes 12 cups. Will stuff a 12 to 14 pound turkey, or cook separately for 40 minutes in a covered dish.
Melt butter in baking dish. Mix flour, sugar and milk. Pour into dish. Heat and sweeten fruit to taste. Pour into batter. Bake at 350° for 30 minutes.
Mix cheese and margarine and let set until soft. Mix in flour. Press out. Bake at 425° to 450° for 8 to 10 minutes.
Mix all ingredients together in a 2-quart baking dish. Bake at 350° for 30 minutes or until lightly browned on top. (This is obviously not a low-fat recipe. You may wish to get rid of the fat that rises to the top). Serve warm with crackers.
In skillet, brown ground beef; drain. Spread crust evenly into 13-inch greased pizza pan. Bake crust at temperature listed on can for 5 minutes. Remove from oven. Spread sauce evenly over crust. Top with cooked ground beef, onion, pepper and cheese. Continue baking 10 more minutes. Top with pepperoni and bake an additional 2 minutes, if desired.
Cut hot dogs into small pieces. Mix with mustard and grape jelly. Simmer for 2 hours.
Cut pastry into 8 (4 1/2-inch) circles. Spoon 1 1/2 tablespoons cooked apples on 1/2 of each circle. Moisten edges with water; fold dough over apple mixture, pressing edges to seal. Crimp edges with a fork. Place on lightly greased baking sheet. Bake at 425° for 13 to 15 minutes. Combine sugar and cinnamon; sprinkle over turnovers.
Mix sugar, peanut butter and margarine together. Roll into balls about the size of a marble. Melt wax in double boiler (1 square) and add chocolate morsels. Leave in heat and dip the balls of candy. Place on wax paper.
Preheat oven to 350°. Combine beans with onion, brown sugar, ketchup and mustard. Pile into casserole dish. Stir in broken cooked bacon. Bake, uncovered, for 25 to 30 minutes or until bubbling well.
Wash chops. In small bowl mix egg and water. Put enough flour to coat chops in dinner plate. Salt and pepper chops, then dip in egg and water. Cover chips completely with flour. Cook chops on medium heat until crust is browned. Serves 4.
Combine eggs and sugar; mix well. Add pumpkin, water and oil; mix again. Then add dry ingredients, then nuts and raisins; mix. For baking, use 4 one pound coffee cans.
Mix all ingredients in a large mixing bowl. Spoon into Bundt pan. Shake pan. Bake for 1 hour at 350°.
Place boned chicken in a 3-quart baking dish. Mix soup and milk together and pour over chicken. Sprinkle dressing over chicken mixture. Melt butter in chicken broth and dribble over chicken mixture. Bake at 325° for 20 minutes.
Cook hollowed out peppers in salted boiling water for 5 minutes. Drain.
Pull greens apart into bite size pieces and pile in a large bowl. Add onion to greens. Add oil and mix thoroughly. Add wine vinegar and mix again. Add salt and pepper. Serve with spaghetti and Italian bread.
Mix well. Cover and refrigerate overnight or for several hours. Will keep refrigerated a week or more; lid must be kept on.
Melt butter in	large baking pan. Spread brown sugar evenly in pan and arrange pineapple slices on sugar, filling in spaces with pecans. (You can add maraschino cherries in the pineapple centers.) Mix flour, baking powder and salt together.	Beat egg yolks until light, adding sugar gradually. Add pineapple juice and flour. Fold	in stiffly beaten egg whites.	Pour batter over pineapple. Bake in 375° oven for 30 to 35 minutes. Turn upside down on cake plate.
Prepare pastry. Roll out half and line 9-inch pie pan for pastry shell. Combine strawberries with rhubarb. Mix sugar, cornstarch, cinnamon and salt. Stir into fruit thoroughly. Turn into pastry shell. Dot with butter or margarine. Roll out remaining pastry for top crust. Place over filling and cut slits for steam to escape. Trim and flute edges. Bake in 425° oven for 40 to 50 minutes. Place on rack to cool. Yields 7 servings.
Mix Braunsweiger and relish with a fork until blended. Shape into a ball. Refrigerate. When firm "frost" with softened cream cheese. Refrigerate for an hour or two until firm.
Quarter squash and remove seeds. Place in a large Pyrex or glass dish, cut side down, in 1/2 cup water. Bake at 375° until tender, approximately 30 minutes. Remove skin and set aside. Roast red pepper under broiler, turning often. Remove skin. Dice pepper and onion and saute in butter with herbs. Puree squash and pepper mixture in blender. May need to puree in several batches. Add small amount of broth, if too thick. Return to large pan. Add broth to desired consistency. Finish with small amount of half and half for added richness (optional). Serve warm with a dollop of sour cream.
Mix butter until fluffy; add peanut butter. Add sugars and mix well. Add eggs and vanilla; mix well. Add oatmeal and baking soda and mix, then add chocolate chips. Bake at 350° for 9 to 10 minutes. Makes 7 dozen.
Combine flour, cheese and garlic powder in large bowl. Moisten shrimp with water and dredge in flour mixture. Heat large skillet and then pour approximately 1/8-inch olive oil in pan. Brown shrimp lightly, but do not cook thoroughly. Remove from pan. (Add additional olive oil as necessary.) Drain oil from pan, leaving flour and shrimp remnants. Heat pan and deglaze with sherry and Marsala. When wine mixture comes to a boil, simmer shrimp for approximately 20 seconds, or until cooked. Do not overcook. Garnish with chopped scallions. Makes approximately 3 to 4 servings.
Mix all ingredients together, except the tomato sauce. Shape into small balls and place in a frying pan. Cover meatballs with tomato sauce and 1 can of water. Cover with a lid and simmer until done.
Mix all in large bowl. Beat well. Bake at 300° until done in greased Bundt pan.
Split fish open lengthwise. Put slice of onion, salt, seasoning salt, clove garlic, pepper and Parmesan cheese inside each fillet. Put on grill for approximately 45 minutes or in 350° oven for 45 minutes.
Melt 1 tablespoon butter in large saucepan over medium heat. Add mushrooms and cook until tender, stirring constantly. Remove from saucepan and set aside. Melt 1/3 cup margarine in saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 1/2 cups milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in whipping cream and next 5 ingredients. Cook, stirring constantly, until cheese melts and mixture is smooth. Stir in mushrooms, chicken and ham. Add enough of remaining milk for a thinner consistency.
Blend oil and sugar. Add eggs, one at a time. Stir in buttermilk, which has been mixed with soda. Mix together the next 7 ingredients. Add to first mixture. Stir in raisins and apricots. Store in refrigerator in covered container. Bake in greased muffin tin at 400° for 12 to 15 minutes.
Combine sugar, syrup, salt, butter and vanilla. Mix well. Add eggs. Add pecans. Pour into a 9-inch unbaked pie shell. Bake in a preheated 350° oven for approximately 45 minutes.
Add water to egg whites and beat until frothy. Add next 4 ingredients and mix. Add pecans. Spread mixture on two well-greased cookie pans. Bake at 300° for 30 minutes, stirring each 10 minutes. Remove and cool.
Combine cabbage, green peppers, tomatoes, pickles and onions. Mix together sugar, vinegar, salt and pepper. Add to cabbage mixture and mix well. Chill until ready to serve. Better if chilled for several hours before serving.
Mix together cream of mushroom soup, lemon juice and mayonnaise. In a 9 x 13 inch baking dish layer broccoli, chicken breast, soup mixture, bread crumbs and cheddar cheese. Bake at 350° for 30 minutes. Can serve as is or over noodles or rice.
Melt butter; stir in flour and chicken stock with soup diluted in milk. Stir and cook slowly until thickened. Add milk to make a medium sauce. Mix in herbs, mushrooms, seasonings and juice. Place crabmeat in large casserole. Mix in lemon peel with fork. Pour sauce over this mixture and combine gently. Sprinkle with bread crumbs. Bake 20 to 30 minutes at 350°. Serves 6.
Cook noodles;	drain and set aside. Brown chuck in skillet in 1 tablespoon butter. Remove excess fat from pan; stir in tomato sauce. Combine cottage cheese, cream cheese, sour cream	and onion. In a buttered 2 quart casserole spread half the noodles.	Cover with cheese mixture, then cover with remaining noodles. Melt remaining butter; pour over noodles. Pour meat and sauce mixture over all. Bake at 350° for 35 minutes.
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add shortening, sugar, salt, vinegar, egg and half of flour. Beat at medium speed of an electric mixer until well blended. Gradually stir in enough remaining flour to make a moderately stiff dough.
Preheat oven to 350°. Cook asparagus according to package directions and drain. Wrap 2 ham slices around 2 or 3 asparagus stalks. Place in an ungreased baking dish.
Cook linguine according to directions and stir in the tomatoes, spaghetti sauce, onions and mushrooms. Pour into a baking dish and top with shredded cheese. (At this time you may refrigerate and put on the topping at baking time, if desired. Warm in microwave if it is refrigerated before pouring on the topping.) Mix the milk and Bisquick and spread over linguine mixture with cheese. Sprinkle Italian herbs, if desired. Bake at 375° for 40 minutes, until topping is brown.
Combine first 5 ingredients but do not overbeat. Add pecans, pour into pie crust. Bake in a pre-heated 350 degree oven for 45-55 minutes.
Drain beans and corn. Mix all ingredients (except crackers and melted butter). Pour in casserole dish. Crush crackers and sprinkle on top, then melted butter over crackers. Bake at 350° for 45 minutes.
Put all ingredients in a microwavable dish. Microwave for 2 minutes and stir. Continue until smooth and creamy. Serve warm. Best when served with sliced apples. May use any fruit.
Beat egg yolks; add sugar and beat well. Add half of milk and half of flour. Mix, then add rest of milk and flour. Add baking powder and melted oleo. Add egg white last. This can be used for pancakes. Leftover batter can be frozen.
Mix potato flakes, Parmesan cheese and garlic powder in large bowl. Beat egg in a separate bowl and dip chicken breasts in egg. Then coat with potato flake mixture and place in baking dish. Top with melted butter and bake at 350° or until done. Best if served with mashed potatoes.
Combine oleo, cocoa, Crisco and water in saucepan. Bring to boil, stirring occasionally and pour over flour and sugar. Add eggs, buttermilk, cinnamon and soda. Grease and flour sheet pan and bake for 25 to 30 minutes at 375°.
Put layer of chips in bottom of oblong, glass baking dish. Cover with layer of cheese. Mix chicken, soups, tomatoes and onion. Pour over cheese and chips. Top with another layer of chips and grated cheese. Bake until bubbling and cheese is melted at 375°.
Put rhubarb in 8 x 8-inch dish. Sprinkle sugar and dry jello over rhubarb. Then dry cake mix. Dribble melted butter on top. Cover with Saran Wrap and bake 15 minutes on High in microwave. Rotate dish midway. Remove Saran Wrap when done baking. Cover with waxed paper to cool.
Whisk together first 5 ingredients. Bring to a boil the water, margarine and buttermilk. Add to dry ingredients. Mix, then whisk in eggs and vanilla. Pour into greased jellyroll pan. Bake at 350° for 20 minutes.
Stir the first 6 items together. Fold in Cool Whip. Freeze.
Combine first 3 ingredients in a large heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to melt sugar crystals on sides of pan. Uncover, add peanuts and cook, stirring occasionally to hard crack stage (300°). Stir in butter and soda. Pour into a buttered 15 x 10-inch pan, spreading thinly. Let brittle cool and break into pieces. Yields 1 1/2 pounds.
Combine first 3 ingredients. Bring to a boil and cook to softball stage. Remove from heat and add vanilla and peanut butter. Beat by hand until mixture thickens. Pour into buttered pan.
Brown and drain meat. Combine soup, enchilada sauce, milk and green chiles. Heat until bubbly. Dip tortillas in oil. Do not fry. Roll up meat, onion and some cheese in tortillas. Put ends down. Put in skillet. Pour sauce over tortillas. Sprinkle remaining cheese. Cook for 10 minutes. You may put this in a casserole dish, also. Bake until cheese is melted at 350°.
Heat oven to 350°. Mix together dressing mix, cheese, parsley and garlic powder. Dip chicken in melted butter, coating well. Then roll chicken in dressing mixture, packing heavily. Place chicken in roasting pan lined with foil, taking care to not overlap chicken. Drizzle any remaining butter over chicken. Bake at 350° for 1 hour. Serve with honey mustard.
Take paper towel and dry moisture off each ham slice. Let cream cheese set out to room temperature. Mix cream cheese, mayonnaise and mustard. Spread a very thin base on ham slice. Roll up ham slice long ways and place toothpicks in place. Slice on each side of toothpick into bite size pieces. 1 ham slice makes around 10 roll-ups.
Brown veal and beef in oil. Add tomatoes, onions, carrots and celery. Simmer until vegetables are done to suit taste. Add ketchup and more water if needed. Lay potatoes on top and simmer until done. Allow 1 hour.
Cube chicken, onion and bell pepper. Saute in olive oil. Cook rice according to directions on package. Let chicken cook on low. After rice is cooked, dump in with chicken mixture. Add soy sauce to chicken mixture; let cook for 5 minutes on low.
Wash chicken; don't dry. Salt, pepper and flour. Toss chicken in flour. Brown in oil. Place chicken in a baking dish. Place pineapple juice in a 2 cup measuring cup. Add water to juice to make 2 cups liquid (you may use full strength juice, I do). Put juice in a saucepan. Add sugar, cornstarch, vinegar, soy sauce and bouillon cube. Cook on medium heat until thick. Stir constantly. Pour over chicken. Bake 1 hour at 350°. The last 30 minutes place pineapple rings on top of chicken. Serve over rice.
Saute bacon. Add oil and flour; brown for roux. Add all vegetables and saute until tender. Add raw rice and stir-fry about two minutes, stirring constantly, until rice changes color. Add raw shrimp and cook until shrimp turns pink. Add hot water, tomatoes and seasoning to taste. Cover and simmer 20 minutes or until rice is done.
Combine ingredients well. Mixture will be thin. Pour into buttered baking dish. Bake at 300° for 30 minutes.
Beat sugar, flour, cocoa, egg yolks and milk together. Microwave approximately 5 minutes. Stir and add butter and vanilla. Microwave 5 minutes more and stir. Microwave 2 minutes.
Combine all ingredients in blender. Blend at high speed until smooth, about 1 minute. Serve immediately. If using fresh berries, add 3 ice cubes to make a thicker shake. Makes approximately one (12 ounce) serving; 79 calories. Diabetic exchange, 1 fruit and 1/2 nonfat milk.
Cook squash and onion in a little water. Add all but last 2 other ingredients. Take a package of Pepperidge Farm seasoned bread dressing and stick of margarine, melted and mix together. Put 1/2 of this on bottom of baking dish. Add the zucchini mixture, then put the other half of dressing on top. Bake at 350° for 30 minutes.
Melt butter with water. Remove from heat. Mix in egg yolks and lemon extract. Mix in 3 cups powdered sugar. If frosting is too stiff, add 1 teaspoon liquid slowly. Makes enough for 2 layer cake.
Dissolve Jell-O in 2 cups boiling water. Add frozen orange juice concentrate and pineapple juice; then add apple juice. Freeze in plastic jugs. Before serving, thaw to a slush and add 3 litre bottle of Sprite or Ginger Ale. Serves 20 - 25.
Cook blackberries in water (covering berries). Add 1 cup sugar while cooking. Cook until berries are tender. In a large bowl, combine 1 cup sugar, egg, milk and flour; mix with spoon.
Mix all of the ingredients. Get real hot, but do not boil. Let cool. Pour in gallon jugs. Store in pantry. Does not need refrigeration.
Sift flour, baking powder, sugar, soda and salt together. Cut in margarine. Add egg, milk and vanilla. Roll real thin. Bake in hot oven at 375° for 8 or 9 minutes. Finely ground pecans may be added. If handled correctly, this recipe will yield 112 small tea cakes.
Mix 2 parts ketchup with 1 part Coke in any increment (i.e., 2 cups to 1 cup). Add ketchup as needed for desired consistency. Great for spareribs.
Preheat oven to 350°. Combine caramels and 1/3 cup evaporated milk in top of double boiler. Heat, stirring constantly until caramels are melted completely. Remove from heat and set aside. Combine cake mix, 1/3 cup evaporated milk and butter. Beat until mixture holds together. Stir in nuts. Press half of cake mixture into a well-greased 9 x 13-inch pan. Bake 6 minutes. Sprinkle chocolate chips over crust and cover evenly with caramel mixture. Drop by teaspoon the remaining cake mix evenly over top. Bake 17 to 20 minutes. Cool and then chill 30 minutes before cutting into small squares.
Mix all ingredients except potatoes and pat into a 3-quart casserole dish. Bake, uncovered, at 350° for 30 minutes. Remove from oven and drain off fat. Combine 4 cups hot mashed potatoes with 3/4 cup Cheddar cheese. Spread over meat and top with 1/4 cup cheese. Bake for 20 minutes. Let cool 5 minutes, cut into squares and serve.
Dissolve Jell-O in water. When it becomes rather thick, whip. Mix thoroughly the cream cheese with pineapple. Add celery and nuts, then add to whipped Jell-O. Finally fold in Dream Whip which has been whipped until stiff. Let set.
Stretch dough to fit pizza pan. Make indentations with fingers in the dough. Spread olive oil all over dough. Sprinkle with chopped garlic, oregano, salt and pepper. Bake in a 400° oven for about 30 minutes. Five minutes before pizza is done, sprinkle the Mozzarella cheese on top. Return to the oven and finish cooking.
Mix well. Serve with cut up veggies. Yields 4 1/2 cups.
Cut top off and seed 4 peppers; boil in salted water 2 minutes. Drain. Mix rest of ingredients and add tomato juice to make moist enough to hold together. Stuff peppers. Sprinkle top with Parmesan cheese and paprika. Place in baking dish close enough to touch. Pour tomato juice in dish around peppers. Bake at 350° for 35 minutes.
In skillet, brown sausage and drain. In same skillet, add cream cheese to sausage. Heat until melted. Clean and remove stems from mushrooms. Stuff mushrooms heaping full with sausage mixture. Bake at 350° for 15 minutes or until lightly browned.