HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cocoa, sugar and salt in a large saucepan (3-quart size; heavy pot). Add milk and gradually mix thoroughly. Bring to a bubbly boil on high heat, stirring continuously. Reduce heat to medium and continue to boil the mixture without stirring until it reaches a temperature of 232° or until a small amount of mixture forms a soft ball when dropped into cold water (10 to 15 minutes). Remove saucepan from heat; add butter and vanilla. Do not stir! Allow fudge to cool at room temperature until it reaches 110° (about 15 minutes). Beat by hand until the fudge thickens and loses some of its gloss. Quickly pour and spread fudge in a lightly buttered 8 x 8 x 2-inch pan (or cookie sheet for smaller pieces). Cool and cut into squares. Makes about 3 dozen squares.
Brown the hamburger; add to tomatoes, sauce, beans and seasonings. Simmer until heated thoroughly. Serve or refrigerate. The flavor improves if you wait a day or two to eat it.
Combine butter, cheese and poppy seeds. Spread on both sides of each piece of bread. Place on baking sheet. Bake at 350° for 12 to 16 minutes, turning once.
Freeze the Heath bar. Break the candy into tiny pieces with a knife handle before removing from wrapper. Combine all of the ingredients in the blender and blend for 30 seconds on medium speed. Stop the blender to stir the mixture with a spoon; repeat until well mixed. Pour into a 16 ounce glass.
Mix all ingredients together (except the sliced egg and paprika) in 2 1/2-quart bowl. Arrange the sliced, hard-cooked egg over top of potatoes. Sprinkle with paprika. Chill before serving. Yields 8.
Pour water into shallow bowl and sprinkle yeast and 1 teaspoon sugar over it. Let stand 2 or 3 minutes; stir well. Sit in unlighted oven for 5 minutes or until doubled. Combine 3 cups of flour, then remaining 1/2 cup of sugar and the salt in a deep mixing bowl and make a well in the center. Add the yeast mixture, egg yolks and milk with a large spoon. Slowly mix together, then stir until smooth. Place all of dough on floured board and knead, sprinkling flour over if necessary to make firm dough. Knead 10 minutes. Spread the tablespoon of butter inside a deep mixing bowl. Place dough in bowl; turn over. Drape with towel; let rise 1 hour or until doubled.
Coat a medium saucepan with cooking spray; place over medium heat until hot. Add rice and garlic; saute 3 minutes or until rice is lightly browned, stirring often. Add oregano and next three ingredients; stir well. Cover, reduce heat and simmer 15 minutes. Add carrots and red pepper; toss gently. Cover and cook an additional 5 minutes or until liquid is absorbed and rice is tender. Yield: 2 servings.
Sprinkle dry onion gravy mix on bottom of pan. Set meat on top of dry mix. Pour half of mushroom soup over roast. Place peeled carrots and potatoes (halved) on top of roast. Pour rest of mushroom soup over potatoes and carrots. Cook at 300° for 4 hours.
Mix together first 5 ingredients. Shape into two small loaves. Brown on both sides in electric skillet. Pour tomato soup over loaves. Simmer for about 40 minutes. Add carrots and potatoes (more soup, if needed) and simmer until done. Very tasty meal!
Meat: Season chip steak well with meat tenderizer, soul seasoning or seasoned salt, onion powder or flakes and pepper. For more tender steak, beat meat. Cut steak into small strips or squares.
Mix zucchini,	egg and butter; add bread crumbs, Old Bay, mustard and onion.	Roll in bread crumbs. Don't make the cakes too large.	Chill.	Fry in oil until brown.
Beat egg thoroughly in medium bowl. Add water, flour and salt; beat until smooth. Stir in meat, mixing until coated. Melt shortening in medium skillet. Add meat mixture; cook and stir until meat is brown. Remove from heat; keep warm.
Combine all ingredients in microwave-safe container. Cover. Microwave on High for 2 1/2 minutes. Stir. Microwave 2 1/2 minutes longer or until cheese is melted. Stir before serving. Serve with crackers, corn chips or tortilla chips.
Place all ingredients, except catsup, in saucepan and cook slowly about 30 minutes. This is an excellent mopping sauce for any kind of meat. Adjust the vinegar and sugar, if desired, for extra sweetness and tartness.
Saute onions, bell pepper, celery, sausage and ground chuck until tender. Add all other ingredients; mix well. Pour into 9 x 11 x 2-inch pan. Bake at 350° for 45 minutes.
Combine all ingredients. Pour on top of roast and bake at 350° for 4 hours until meat falls apart. Remove bones and skin and place back in oven until sauce is almost absorbed.
Dissolve yeast in warm water in small bowl. In a large mixing bowl, combine 1 1/2 cups stock, molasses, oil and salt. Stir in rye flour and beat until smooth. Add yeast mixture, caraway seed, powdered milk and soy grits. Stir in enough whole wheat flour to make soft for kneading. Let rest 10 minutes.
Beat egg whites and cream together, then add vanilla and salt. Add 1/4 of sugar at a time and repeat until all is used. Last, blend in the butter and knead the mixture until it is firm and dry. Place in a covered bowl and set aside for several hours. Shape into 35 pieces the size of a hickory nut; press a piece of orange peel into center of each piece, leaving part of the peel exposed. Roll each in moist coconut.
In large bowl, mix thoroughly 1/2 cup of the mushroom soup, beef onion soup mix, bread crumbs and egg. In 12 x 8-inch baking pan, firmly shape meat mixture into 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours or until done. Spoon off 2 tablespoons dripping; reserve.
Place all ingredients into a 6-quart pan half filled with water; simmer for 2 hours. Can add rice when serving.
In crust in single layer, arrange the 2 sliced bananas. Spoon glaze over the bananas. Spread to cover.
Heat oven to 350°. Grease 12-cup fluted tube pan (nonstick too) with solid shortening. Combine sugar, coconut and orange peel. Remove crescent dough from can in rolled sections; do not unroll. Cut each section into 4 slices. Dip both sides of each slice in butter, then in coconut mixture. Stand slices on edge, slightly overlapping. Sprinkle sugar mixture over slices. Drizzle remaining butter. Bake at 350° for 28 to 32 minutes. Cool in pan 1 minute. Turn on plate.
Mix all ingredients; place batter in a 9 x 13-inch pan. Bake at 350° for 25 minutes. Frost with thin powdered sugar frosting.
Mix first 7 ingredients with 1/2 cup tomato sauce in bowl. Place mixture in a grape leaf and fold around mixture. Place each grape leaf roll in a 9 x 13-inch pan. Pour remaining tomato sauce over top and pour water to cover. Bake at 325° for 1 hour.
Combine first 6 ingredients in electric blender; blend on low speed 3 minutes. Pour mixture into 2 lightly greased 8-inch pie plates and let stand 5 minutes. Sprinkle coconut over egg mixture. Press coconut into mixture. Bake at 350° for 35 to 40 minutes or until set. Chill before serving.
Thaw potatoes before mixing the first 8 ingredients and put in a 9 x 13-inch buttered casserole dish. Put 1/4 cup margarine and crushed corn flakes over top. Bake, uncovered, at 350° for 45 minutes to 1 hour.
Cut a slit lengthwise through center of pork (not all the way through). Lay flat. Rub with garlic, salt and pepper to taste; sprinkle with raisins. Close roast and tie with a string. Place rosemary on top. Wrap roast with heavy-duty foil. Poke several small holes through foil into pork on all sides. Place in roasting pan. Roast in a 350° oven for 1 to 1 1/4 hours.
Preheat oven to 375°. In a small bowl, combine chicken and 2 tablespoons cheese. Separate crescent dough into 8 triangles. Place about 2 tablespoons chicken mixture on wide end of each triangle. Roll triangle up, starting at shortest side; roll to opposite point. In medium saucepan, combine soup, milk and 1/4 cup cheese. Heat until cheese melts. Pour soup mixture into greased 8 x 8-inch square baking dish. Spoon over rolls. Arrange the filled crescent rolls in the hot soup mixture. Bake for 20 to 25 minutes, or until brown, at 375°.
Soften cream cheese, chop up beef. Cut the stalk of green onions. Mix all together. Crush up Townhouse crackers. Roll mixture in the crackers. Refrigerate.
Mix together with hand and form into small balls. Chill in refrigerator approximately 1 hour. Put toothpicks into balls. Mix chocolate chips and paraffin in top of double boiler until melted. Dip balls into mixture. Place on wax paper to cool.
Peel and slice apples and put in buttered baking dish. Melt butter and mix other ingredients all together. Spread over apples and bake at 350° for 35 minutes or until apples are done. Great topped with Cool Whip or vanilla ice cream!
Combine brans and salt; stir in boiling water then buttermilk. Cool to lukewarm. Cream together in mixing bowl the sugar and shortening. Add eggs one at a time, beating well after each addition. Stir into bran mixture. Combine flour and soda. Add to bran mixture and stir just enough to dampen dry ingredients. Store in refrigerator until ready to use. (It will keep 4 weeks.)
Preheat oven to 350°. Sift together into a bowl the first 4 ingredients. Add shortening and peanut butter. Blend with a pastry blender or two knifes until mixture looks like coarse corn meal. Combine and add milk and eggs. Mix just until blended. Spoon into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. Cool in pan for 10 minutes. Remove from pan and cool on wire rack before serving. Makes 1 loaf.
Heat a large pan of water to boiling. Put cabbage heads in water only to wilt. Mix ground chuck with rice, salt and pepper. Make small meat balls from meat mixture. Remove cabbage from water. Take cabbage leaves and wrap a meat ball in it. Repeat until all meat balls are used.
Combine the first 6 ingredients in a food processor at medium speed for 3 to 4 minutes. Set aside.
Brown beef and onion in skillet over medium heat. Drain. Stir oregano and salt into beef. Lightly brush tortillas with oil. Bake on two large baking sheets at 400° for 3 minutes. Spoon beef mixture evenly over tortillas. Top with equal amounts of tomato. Sprinkle with basil and cheeses. Return to oven and bake 12 to 14 minutes or until tortillas are lightly browned. Serves 4.
Mash avocados with lemon juice. Mix sour cream, taco mix and mayonnaise. Spread beans on large platter; top with avocado mixture and layer with sour cream mixture, tomatoes, olives and sprinkle with onions. Top with cheese.
Put chicken broth, celery, carrots, onions, potatoes and thyme in pot with just enough water to cover. When tender, add milk and white corn. Cook 10 more minutes. Put through masher. If needs thickening, add small amount of flour. Takes about 1 hour.
In a large skillet, let melt and brown the 1 1/2 cups white sugar. Add hot water; simmer until dissolved. Add custard mixture of: egg yolks, 1/2 cup sugar, flour, whole egg, milk and vanilla. Cook until thick. Pour into baked crust; top with meringue and brown in oven.
Lightly flatten chicken breasts to uniform thickness. For marinade, in small bowl, combine Worcestershire sauce, lemon juice, garlic, pepper and lemon peel. Place chicken in shallow dish. Pour marinade over chicken. Cover. Chill 30 minutes, turning once. Place chicken on broiler pan; brush with oil. Broil 4 to 5 inches from heat source 3 to 4 minutes; turn. Brush with marinade, then with oil. Broil an additional 3 to 4 minutes or until cooked. Serves 4.
In top of double boiler, combine sugar, syrup, water, egg whites and salt. Cook over rapidly boiling water, beating with electric mixer or rotary beater until mixture stands in peaks. Remove from heat. Add vanilla and continue beating until frosting holds deep swirls. Recipe is for 2 layers, make extra for 3.
Cook grits. Add margarine, cheese, seasoned salt and pepper while grits are hot. Cool, then beat in eggs. Bake at 350° in flat dish, 2-inches deep, until golden brown.
Rub warm, cooked potatoes through a sieve or put through a meat grinder. Cool the potatoes and beat in egg. Add flour and salt. Mix; place on a pastry board dusted with flour and knead to a smooth dough. Divide the dough into 3 or 4 parts; form into finger-thick rolls and slice diagonally into small dumplings 1-inch thick. Cook in a large amount of salted water. Take out the cooked kopytka with a straining spoon and drain well. On a dish, pour hot butter or pork fat with cracklings over this. One small, finely chopped, onion may be fried in the pork fat. The kopytka may be cooked a day ahead. Before serving, throw them into boiling salted water and bring to a boil only once. They will be like fresh. They also taste exquisitely if reheated by frying.
Heat oven to 350°. Grease glass pie plate, 9 x 1 1/2-inches. Beat milk, sugar, vanilla, eggs and baking mix 15 seconds in blender on high. Add cream cheese. Beat on high 2 minutes. Pour into pie plate. Bake 40 to 45 minutes or until knife in center comes out clean. Cool. Serves 6 to 8.
Thoroughly mix all ingredients except cabbage leaves. Form mixture into small balls. Wrap cabbage leaves around balls. Secure with toothpick. Place rolls in a Dutch oven. Cover with water; place top on Dutch oven and cook slowly for about 45 minutes. Serves 4 to 6.
Mix all ingredients together until mixture feels soft and sticks together. Add a little warm water, if necessary; form into balls. Fry in olive oil until very dark brown, turning often. This may be added to your favorite tomato sauce or can be served alone.
Combine all ingredients, using cake mix and pudding mix dry. Beat for 4 minutes. Pour batter into well-greased and lightly floured Bundt pan. Bake at 350° for 45 to 50 minutes.
Make a paste of water and cornstarch. Add sugar. Cook over medium heat, stirring, until the mixture boils. Continue to cook over low flame until mixture is clear and thick. Remove from heat. Add package of Jell-O. Cool. Place berries in pie shell. Pour mixture evenly over berries; chill. Serve with whipped cream topping.
Preheat oven to 375°. Cook beef, onion and garlic until beef is browned; drain. Stir in water, taco sauce, chilies, 1/4 cup olives and seasoning mix. Cook over low heat for 3 to 4 minutes. Layer half of broken taco shells on bottom of greased 12 x 8-inch baking dish. Cover with 1/2 of meat sauce. Sprinkle with 1 cup cheese. Repeat with remaining shells, meat sauce and cheese. Bake for 20 to 25 minutes or until bubbly and cheese is melted. Top with remaining olives and tomatoes.
Mix well and pour into tube pan. Bake about 45 minutes or until done at 350°. Pour icing (recipe follows) over hot cake after removing it from the oven.
Mix cake mix (minus 1 cup), 1 egg and 1/2 cup butter. Grease bottom of a 9 x 13-inch pan. Press mixture in bottom of pan.
Combine first 6 ingredients in a large pot over medium-high heat. Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes or until potatoes are tender. Stir in corn and remove from heat. Melt butter in heavy saucepan. Stir in flour and cook 1 minute. Gradually add milk and cook, stirring constantly, until mixture thickens. Blend in remaining ingredients. When cheese melts, add to vegetable mixture, stirring until well blended. Heat through, but do not allow to boil.
Mix thoroughly; form into small ball. Press pecans in center. Cook in a 350° oven for 8 to 15 minutes.
Brown meat; drain. Stir in barbecue sauce and onion; heat. Prepare dinner as directed, except using 1/2 cup milk. Layer half of dinner in 10 x 6-inch baking dish. Cover with meat mixture. Top with remaining dinner. Cover, bake at 350° for 25 to 30 minutes. Makes 4 to 6 servings.
Combine all ingredients and microwave on Roast (70% power) for 6 minutes. Stir and continue cooking until crystallized (8 to 10 minutes more). Stir occasionally. Spread pecans on waxed paper, separating pecans. Let set until firm.
Combine first 9 ingredients. Add wine vinegar, sugar, minced onions, garlic and salt to taste. Chill and serve with crackers and prawns. Makes 50 servings.
Mix in large bowl. Place in 13 x 9-inch baking dish. Top with potato chips (crushed) or Italian bread crumbs. Bake in 350° oven for 1 hour.
Sprinkle both sides of pork chops with salt. Place pork chops in an ungreased shallow baking pan. Top each chop with an onion and lemon slice, then top with 1 tablespoon brown sugar and 1 tablespoon catsup. Cover and bake in a 350° oven for 30 minutes. Uncover and continue cooking, spooning sauce over chops occasionally, until done, about 30 minutes longer. Makes 4 servings.
Peel and slice thin the apples. Put them into a large bowl and sprinkle 2 cups sugar over them. Stir often. Let stand 1 hour. Beat eggs. Add oil and vanilla. Pour over the apples. Mix flour, soda, salt, cinnamon and nuts well. Add to egg and apple mixture. Sprinkle remaining ingredients over the top before baking. Bake at 350° for 40 minutes in a 9 x 13-inch pan.
In a large bowl, combine peas, celery, cauliflower and onions. Combine dressing and sour cream; pour over salad and mix well. Cover and refrigerate for 1 hour. Just before serving, stir in bacon and sunflower kernels.
Cook macaroni by package directions. Drain. Place in 2-quart microproof casserole. Set aside. Place butter in 4 cup glass measure. Cook on High for 1 minute or until melted. Stir in flour until blended. Pour milk into 2 cup glass measure. Cook on 70 for 2 minutes. Stir into flour-butter mixture. Cook on High for 5 to 6 minutes or until thickened; stirring frequently. Add salt and onion. Add cheese; stir until melted. Pour over macaroni. Blend well. Serve immediately.
Melt oleo. Mix Rice Krispies, coconut and nuts, then add oleo. While warm, add brown sugar. Pack 1/2 of mix into a 9 x 13-inch pan. Brown at 350°. Cool. Spread vanilla ice cream over mix. Cover with other half of mix and freeze overnight.
Combine Crisco, powdered sugar and peanut butter in a large bowl. Beat at low speed with electric mixer until well blended. Stir in 1 cup of crumbs and chocolate chips. Cover. Refrigerate 1 hour. Form dough into 1-inch balls. roll in 1/2 cup of crumbs for a fancier cookie. Cover. Refrigerate until ready to serve. Makes 3 dozen.
Combine all ingredients in a large pot. Cover and simmer for 1 1/2 hours. Adjust seasoning to taste. Serves 6.
Cream the butter and sugar. Add eggs, pineapple and nuts; blend well. Fold in Cool Whip. Line bottom of a bowl with wafers and alternate with mixture and wafers. Let mixture be on the top. Chill overnight.
Put soft butter in bowl; stir. Add flavors and salt. Add sugar; beat until creamy. Spoon in flour and alternate eggs and milk. Bake at 350° for one hour and 20 minutes.
Mix all sauces, including dressing and lemon in saucebowl. Cut ends of peppers off and discard seeds. Cut peppers lengthwise. Heat grill and add mesquite chips. Place chicken on grill, baste chicken with sauce while cooking over a medium to low heat. Cook and baste 30 to 40 minutes or until done. While chicken is cooking, saute onions and peppers in small amount of canola oil. Cook rice. When chicken is almost finished, sprinkle with cheese, let cheese melt. Make a bed of rice on individual plates. Place chicken breasts on each bed of rice, adding peppers and onions on top and sprinkle with fresh, diced Romano tomatoes.
Mix cucumber, onion, salt and water in large bowl and let stand 2 hours. Drain. Return vegetables to bowl.	Add sugar, vinegar and dill. Let stand, stir until sugar dissolves and covers vegetables.	Pack in Ziploc Freezer bags and freeze. Serve thawed but ice cold. Yield 1 quart.
Mix Jell-O with boiling water. Add fruits and nuts. Pour half of mixture in mold. Chill until firm. Spread sour cream over top. Add remaining mixture and chill until firm. Serve on lettuce leaves.
In a 9-inch pie plate, flour bottom of pan and put pie crust in. Poke vent holes in crust bottom with fork. In a large bowl, mix chicken soup, potato soup, 1/2 cup milk, shredded chicken and vegetables. Pour mixture into pie crust. Top with second pie crust and trim edges to fit. Poke vent holes in pie top. Bake at 400° for 45 minutes or until crust is brown.
Spray tube pan with Mazola spray. Cut biscuits in quarters. Put plain sugar and cinnamon in bag and shake biscuit pieces (do one can at a time), placing in tube pan after coating with cinnamon/sugar mixture. Melt oleo and brown sugar. Pour over cake. Bake at 325° to 350° for 35 to 45 minutes.
Cream together butter, shortening, cream cheese, sugar, vanilla and coconut flavoring. Add eggs one at a time. Mix together. Add dry ingredients. Bake at 350 degrees for 1 hour and 15 minutes in a greased and floured tube pan.
Melt chips on low. Stir in nuts and noodles. Drop onto wax paper and cool. Freeze (covered) if desired.
Trim off soiled cabbage and remove core. Put head in boiling water. Boil for 10 minutes or until leaves are limp (remove from water and separate leaves). Mix the remainder of ingredients.
Brown ground beef, sausage and onion. Drain and put in crock-pot. Add soup, enchilada sauce and green chiles. Cut Velveeta into chunks and add to crock-pot. Put on high until outside of crock-pot is warm, then turn down to low until cheese melts. Makes a full crock-pot. Recipe may be halved. Serve with nacho chips.
Grind artichoke hearts in food processor until smooth. Mix with mayonnaise and cheese. Pour into dish. Cover with Parmesan cheese. Bake at 350° for 20 to 25 minutes, until light brown. Serve with Triscuits crackers.
Brown ground beef; add taco mix, 1/2 cup water and taco sauce. Simmer 15 minutes. Cool before adding to salad. Toss salad ingredients. Add cool meat mixture, cheese and salad dressing. Stir in taco chips.
Cook the chicken and cool. Cut into small pieces. Make stuffing according to directions. Add chicken and mayonnaise to stuffing. Cook the shells and cool. Stuff the shells with stuffing mixture. Place in a lasagna pan (all shells will not fit in a 9 x 13-inch pan). Mix 2 cans of water to the two cans of soup and pour over top. Bake at 350° for 45 minutes. You can make these ahead of time and refrigerate; just bake a little bit longer.
Mix together all ingredients. Drop by tablespoon on ungreased cookie sheet. Bake at 350° for 15 minutes. Cool completely before filling. Makes 1 dozen.
Combine all ingredients and place in a greased casserole dish. Sprinkle top with extra cheese. Bake at 350° for 45 minutes.
Mix ingredients together about 2 minutes. Bake at 325° for 60 to 70 minutes in greased and floured tube pan.
Slice bread and toast lightly. Place in 2 1/2-quart baking dish. Beat eggs, sugar and vanilla together. Add hot water to the egg mixture. Pour over bread and allow to soak for about 10 minutes. Sprinkle with cinnamon sugar and bake in a preheated oven at 350° for 45 to 50 minutes.
Without separating dough, roll out both packages onto a baking sheet. Form a single flat surface. Bake according to package directions. Allow to cool. In a medium bowl, mix together cream cheese, mayonnaise, basil and garlic powder. Spread mixture evenly over crescent dough surface. Spread broccoli, cauliflower and carrots over cream cheese mixture. Sprinkle salad seasoning mix over top. Cut into squares. Makes 16 servings.
Combine milk and eggs; pour over bread cubes. Stir in remaining ingredients. Pour mixture into an 8-inch round baking dish. Place in shallow pan on oven rack; pour hot water around it 1-inch deep. Bake at 350° for 45 minutes or until knife inserted halfway between center and outside comes out clean. Serve with Vanilla Sauce.
Prepare cake mix according to directions on box. Pour into ungreased 9 x 13 inch pan. Beat eggs. Add sugar, Ricotta and vanilla. Beat well. Pour mixture over cake batter. Bake at 350° for 1 hour. Open oven door and let cool in oven for 1 hour. When completely cool, cut into squares and remove from pan with spatula. Sprinkle with powdered sugar. Keep refrigerated.
Place all ingredients in food processor and mix until well blended, but not pureed totally. Refrigerate for several hours to maximize seasoning.
Combine all ingredients in large mixing bowl; blend thoroughly. Force dough through cookie press onto chilled baking sheets. Bake at 375° for 8 minutes, or until set but not browned.