HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line an 8 inch cake pan with parchment. In a saucepan, combine butter and chocolate until melted; set aside. In a separate saucepan, combine eggs and sugar and heat and stir until sugar dissolves and mixture darkens. Beat eggs until triple in volume; fold in flour. Carefully stir 1/2 egg mixture into chocolate. Fold in rest of ingredients and mix well. Pour into pan and bake at 425° for 15-20 minutes. Cool in pan and freeze overnight. Remove from freezer 2 hours before serving.
Use long loaf pan. Spread pie filling and then pineapple. Spread dry cake mix on top of cherry and pineapple. Spoon melted butter on top of cake mix. Sprinkle coconut and then nuts. Bake at 325° for 1 hour.
Sift dry ingredients together. Cream butter, Crisco, sugar and egg well. Add	flour mixture	to creamed mixture. Mix well. Chill for 20 minutes. Dust with enough flour to handle well. Roll into	balls.	Place on ungreased cookie sheet; dip the bottom of a glass in sugar and mash them out. Bake at 350° for 8 to 10 minutes.
Mix cake mix, eggs, oil and mandarin oranges until well blended. Prepare 3 round cake pans, lined and greased. Bake cakes at 350° for 25 to 30 minutes. Cool completely.
Bake angel food cake according to package directions. Cool. Cut cake into 3 layers.
Saute butter, shallots and garlic, stirring frequently for 5 minutes. Add basil, parsley, wine, cream, lemon juice, pepper and salt. Cook over medium heat until mixture is reduced to about 1/2 (stir frequently). Taste for seasoning, adding pepper and salt as needed.
Brown meat and drain. Add meat and rest of ingredients in large pot. Cook on low until all of the cheese melts. Serve warm with nachos or Frito chips.
Put into a large bowl the lard, water, egg white and salt. Add flour; stir quickly with a knife. Keep stirring until almost stiff enough to roll out. Turn out onto a kneading board; mix in a little more flour and work into a smooth dough. Divide into pieces the right size for one crust. Roll out the dough, then line the pie pans. If any is left, make out into tart shells.
Boil chicken breasts for about 40 minutes. Cool and cut into bite size pieces. Tear flour tortillas into bite size pieces and saute in olive oil. Mix salsa, garlic powder, sour cream and onion together for sauce.
Combine first 8 ingredients. Add salt and pepper to taste. Pour into 2-quart casserole.
Preheat electric skillet to 300°. Melt margarine. Put layer of thinly sliced potatoes, layer of grated carrots, layer of onion, beef, salt and pepper to taste and soup. Simmer 45 minutes. Add grated cheese and let melt.
Combine first 6 ingredients in bowl; mix well. Pour into pie shell. Bake at 350° for 30 to 40 minutes or until set.
Put ground beef into mixing bowl. Add egg, V-8 juice, onions and oatmeal. Lightly sprinkle with salt and pepper. Mix ingredients together with hands until blended and soft. Form into large ball and transfer to metal or glass baking dish (8 x 8 x 2 1/4-inch). Pat to flatten. Lightly salt and pepper top of meat loaf. Turn oven on to 400°. Put meat loaf in for approximately 10 minutes to allow it to get firm, then cover top with ketchup. Cook for an additional 50 minutes. Serves 6.
Gradually add milk to salad dressing mix until blended. Stir in remaining ingredients.
Sift dry ingredients and add pecans. Mix. Make hole in middle of dry mixture. Mix remaining ingredients and pour in hole. Stir enough to dampen ingredients.
Mix taco sauce and French dressing together. Mix all ingredients just before eating. Put taco chips in very last thing.
Generously grease a 12-inch pizza pan. In large bowl, mix warm water with yeast from hot roll mix; stir until dissolved. Stir in egg, butter and seasonings. Add flour from roll mix, cheese and olives. Stir until well blended. Cover; let rise in warm place until doubled, 30 to 45 minutes. Knead dough on well floured surface, about 10 strokes. Shape dough onto prepared pizza pan. Cover; let rise in warm place 30 to 45 minutes. Slit top of dough 3 to 4 times. Brush with beaten egg, if desired. Bake at 325° for 40 to 45 minutes until golden brown. Remove from pan. Cool 5 minutes.
Mix 2/3 to 1 cup sugar and cornstarch together. Add water and fruit and bring to a boil. Put in 8 x 8 inch shallow baking dish and dot with butter. Mix flour, salt, 1 to 3 Tbsp. sugar and baking powder together and then cut in oleo and stir in milk. Drop by teaspoon over hot fruit. Bake at 400° for 25 minutes.
Add mayonnaise to Dream Whip; blend well. Add fruit cocktail, banana and maraschino cherries. Add coconut, nuts and as many marshmallows as desired. Put in freezer until a few minutes before ready to serve.
In a big bowl, mix together yeast, water, sugar and salt. Stir in flour; knead on table until dough is smooth. Shape dough into dancer shapes or other preferred shape. Brush with beaten egg. Sprinkle with salt. Bake in oven set at 425° for 15 minutes or until browned. "These are fun for kids to make!"
Cook pudding as directed on box, except use 1 1/2 cups fruit liquid instead of milk. Cool. Stir in fruit. Refrigerate until served.
Mix broth and soup together and bring to a boil. Pour dressing in and mix. In a large casserole dish, start with dressing, then chicken, ending with dressing. Bake at 350° for 25 minutes.
Mix cornmeal, flour, sour cream, butter and eggs. Bake until done at 350°. Let cool and crumble in a 9 x 13-inch dish. Add one layer at a time the peas, onions, pepper, tomatoes and pickles. Top with 1 cup mayonnaise and 1 tablespoon sugar, mixed well. Then sprinkle with the cheese.
Mix the first 6 ingredients together in a grocery bag. Melt margarine and add spices. Pour evenly over chex mix and mix well. Microwave for 3 1/2 minutes on high, 4 times, shaking well after each cooking period.
Mix sugar, syrup, butter and sour cream. Cook over medium or low heat until soft ball stage. Remove from heat and add vanilla and nuts. Cool to room temperature. Beat by hand until thick. Pour all at once onto a buttered platter. Top will be glossy and uneven. Cut when firm.
Add flour and milk together, then sugar; beat well. Beat eggs well and add to mixture. Warm butter; put in mixture. Heat mixture until thick. Pour over vanilla wafer and banana (sliced) layers. Cover and cool.
Cut biscuits in fourths. Roll biscuits in dry pudding and put in pan. Melt butter and brown sugar in pan. Then pour over biscuits. Bake at 350° for 30 minutes let cool 3 minutes then turn over on a plate.
Trim fat from beef; cut beef with grain into 1/8-inch slices. Toss beef, cornstarch, 1 tablespoon oil, the salt, sugar, 1 teaspoon soy sauce and the white pepper in a bowl. Cover and refrigerate 1 hour. Cut green onion into 2-inch pieces. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 3 tablespoons vegetable oil; rotate wok to coat side. Add ginger root and garlic. Stir-fry until brown. Add beef; stir-fry until beef is brown, about 3 minutes. Add 1 tablespoon soy sauce; stir to coat beef. Add green onion. Stir-fry 30 seconds.
Saute onion in 4 tablespoons butter until soft. Stir in flour. Add water. Cook on low heat, stirring until mixture thickens and comes to a boil. Blend in cheese. Combine sauce and broccoli. Add eggs; mix gently until blended. Turn into a greased 1 1/2-quart casserole. Cover with crumbs. Dot with remaining butter. Bake at 325° for 30 minutes. Turn on broiler for a few minutes to brown topping.
Combine sugar, flour, butter, lemon juice, egg yolks, milk and lemon rind in saucepan; mix well. Cook over medium heat until thickened, stirring constantly. Cool to room temperature. Fold in sour cream. Spoon into pie shell. May top with whipped cream or meringue, if desired.
Preheat oven to 400°. Slice each potato lengthwise into 1/4-inch ovals. Then slice each oval lengthwise into matchsticks. Coat a baking sheet with 3 sprays of vegetable oil. Combine the egg whites and Cajun spice in a bowl. Add the potatoes. Mix to coat. Pour the coated potatoes onto the cookie sheet. Spread them into a single layer, leaving a little space between them. Place the cookie sheet on the bottom shelf of the oven. Bake for 40 to 45 minutes until the fries are crispy, turning them every 6 to 8 minutes with a spatula so they brown evenly. I added cubes of squash and zucchini coated with sauce the last 20 minutes of baking.
Mix first 5 ingredients together. Then roll chicken breast in mixture. Then add chicken to bread crumbs and Parmesan cheese. Bake at 375° for 20 to 25 minutes. Do not cover while baking.
Heat oven to 325°. Have ready a shallow 3-quart baking dish. Mix all ingredients, except bacon, in a large bowl until well blended. Pour into casserole and top with bacon slices. Bake 1 1/2 to 2 hours until juices have thickened. Makes 20 servings. Each serving contains 230 calories and 6 grams fat.
Brown roast in oil on all sides; remove and set aside. In same oil, brown onions, remove and set aside. Add flour and cook until dark brown and well blended. Add bouillon, wine and tomato paste. Cook and stir until thickened. Return roast and onions to pot. Add bay leaves, thyme and rosemary; salt and pepper to taste. Cover and place in a 350° oven for 3 hours. Remove bay leaves and discard. Serve with small new potatoes and carrots. Serves 6 to 8.
Beat cream. Stir in cocoa. Add hot fudge sauce. Pour into sherbet cups and top with bitter sweet chocolate sprinkles.
Wash and dry apples; insert stick into stem end of each apple. Microwave caramels and water in small deep glass bowl on High 2 1/2 to 3 1/2 minutes, stirring after each minute until sauce is smooth. (If caramel sauce is too thin, let stand about 2 minutes before dipping apples.) Dip apples into hot caramel sauce; turn until coated. Scrape excess sauce from bottom of apples. Place on greased wax paper. Store in refrigerator. Let stand at room temperature 15 minutes before serving to allow caramel to soften. Makes 4 to 5 servings.
Cook, rinse and drain noodles. Place noodles in a 9 x 13-inch pan. Melt 2 tablespoons butter or margarine. Toss noodles with the butter. Spread sauerkraut over noodles. Shred corned beef and mix with dressing. Cover sauerkraut with corned beef and dressing mix. Layer tomato slices and cheese over the beef mix. Melt remaining butter and combine with crumbs and seeds. Sprinkle over top of casserole. Preheat oven to 350°. Bake about 1 hour. Makes 6 to 8 servings.
Heat cream and butter. Do not boil. Add other ingredients and stir well. Serve over pasta.
Boil raisins and water for 5 minutes; set aside. Cream butter and sugar; add eggs and vanilla. Add the cooled raisin mixture and nut meats. Add remaining ingredients and mix well. Drop by a teaspoon on cookie sheet. Bake in hot oven, 350°, for 10 to 12 minutes.
Work real good all ingredients and put all dough in Tupperware bowl. Cook as needed. Grease pan. Turn biscuits in grease. Put in cold oven. Turn to 450°. Bake approximately 20 minutes or until brown.
Brown sausage. Crumble meat into small pieces. In large pot, combine sausage, plus all remaining ingredients; bring to a simmer on low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. Top with grated cheese and chopped onion. Serves 12.
Puree Ricotta cheese with the Worcestershire sauce, vinegar, onion and salt. Stir in cheese and pimiento. Cover and chill for 1 hour. Yields 2 1/2 cups.
Stir all ingredients well. Grease and flour jelly roll pan. Bake at 350° for 35 minutes.
Mix all ingredients and bake at 350° for approximately 30 to 35 minutes!
All ingredients must be refrigerated and cold. Take milk and beat it 5 minutes in large bowl. Drain pineapple and squeeze out juice. Fold in pineapple and cherries. Fold in Cool Whip. Refrigerate 4 to 5 hours.
Combine meat, egg, spaghetti sauce, bread crumbs, pepper, garlic powder, minced onion and salt in a large bowl and mix well. Place in a loaf pan. Cook on full power for 3 minutes. Mix catsup, mustard, worcestershire sauce and brown sugar. Pour over meat loaf. Return to microwave and cook on level 3 for 25 - 30 minutes.
Mash artichokes with a fork. Mix all ingredients together. Spread in a pie plate or other flat dish. Bake at 350° for 30 minutes. Serve warm with Carr's water crackers.
"Dump" your choice of fruit into ungreased 13 x 9-inch baking pan. Dump dry cake mix over fruit, spreading evenly over fruit. Thinly slice butter and place evenly over cake mix. Sprinkle nuts evenly over all. Bake at 350° for 35 to 45 minutes, until golden brown. Serve warm or cold. Ice cream and whipped cream is good with this.
Cook macaroni and drain. Drain peas and pimentos. Add this to the chicken with broth. Break up pieces of chicken. Add pickles and a little mayonnaise at the time. Add salt and pepper to taste.
Sift together the flour, salt, nutmeg, baking soda and baking powder and cinnamon. Mix and add eggs (beat until frothy), sugar, brown sugar, oil and vanilla. Add to total mixture the grated zucchini, walnuts, raisins and pineapple. Pour into two greased and floured loaf pans. Bake at 350° for 1 hour or until toothpick comes out clean.
Mix hamburger, sausage, bread crumbs, egg and Parmesan cheese. Form into 1-inch diameter meatballs. Brown in skillet until cooked through. In separate saucepan, melt the grape jelly on low heat; add chili sauce, Worcestershire sauce and remaining ingredients. Heat and combine with meatballs. Serve warm. Makes approximately 40 (1-inch) meatballs.
In large pot on medium heat, saute bacon pieces. Do not to cook them all the way. Add green peppers; saute until they start to soften. Add onions and saute until transparent. Add the beans and brown sugar. Add whatever else you think would taste good (ketchup, honey, mustard, Worcestershire sauce, hickory smoke, etc.). Add seasonings to taste (garlic, onion powder, seasoned salt, etc.).
Boil first three ingredients until it forms a firm ball between your fingers. Pour half over stiffly beaten egg whites. Return other half and boil until it forms a hard ball between fingers. Pour rest over the mixture and beat until it stands in peaks or holds its shape. Drop by teaspoonfuls on wax paper.
Saute livers in oil and boil the eggs. Drain the liver and then grind alternately eggs, liver and onions. Add salt to taste.
Mix lemon (juice and pulp), soy sauce, vinegar, seasoning and mustard. Marinate salmon 1 hour. Fry 7 to 10 minutes per side in hot oil in frying pan.
Mix cucumbers, celery, green peppers, onion, red peppers and salt in large non-aluminum bowl. Let stand 1 hour. Drain well.
Preheat oven to 300°. Grease a 13 x 9 x 2-inch pan. For crust, combine cake mix; keep out 1 cup. Combine with 1 egg and oil in a large bowl (mixture will be crumbly). Press into bottom of pan.
Mix last 2 ingredients. Set aside. Cook noodles. Slice apples. Beat eggs. Mix all ingredients (except last 2) together. Pour into 9 x 13-inch baking pan. Sprinkle with sugar and cinnamon mixture lightly. Bake at 350° for 1 hour.
Beat together butter, egg and sugar. Sift together flour, baking soda, cinnamon and salt. Add to first mixture. Stir in Queen Ann cherries and chopped nuts. Bake at 350° for 30 to 35 minutes. Serve with whipped cream, warm or cold.
In heavy saucepan or top of double boiler, cook milk and chocolate until chocolate melts, whipping with wire whisk until blended. Mix sugar, flour and salt. Add gradually to chocolate mixture. Cook until it thickens and boils, stirring constantly 6 to 7 minutes. Beat egg yolks. Remove the pan from the heat and gradually add a little of the chocolate mixture to egg yolks, stirring constantly. Then add it back to the mixture in the saucepan. Continue cooking 2 to 3 minutes or until nicely thickened. Remove from heat and stir in vanilla and butter. Pour into baked pie shell. Top with meringue.
Skin and remove bones from chicken. Rub oregano, salt and pepper into chicken. Place in a covered casserole. Sprinkle lemon juice over chicken. Cover. Bake at 425° for 15 minutes. Reduce heat to 350°. Continue baking for 30 minutes. You may remove cover for last 10 minutes to brown, but meat may dry out. Spoon juice over chicken. Serves 4.
Mix all ingredients except wieners in a deep bowl. Batter should be smooth and slightly thick. Dip wieners in batter and deep fry in a saucepan with about 4 inches of Crisco until golden brown. Serve with mustard as you would a corn dog.
Break spaghetti pieces in half. Cook spaghetti according to package directions; drain and set aside. Pound veal pieces to 1/4 inch thick. In shallow dish combine flour, salt, and pepper. In another dish combine egg and milk.	In a third dish mix bread crumbs and 1/3 cup parmesan cheese. Coat veal with flour mixture; dip in egg mixture, then in crumbs. In large skillet brown meat on both sides in hot oil, 2 or 3 pieces at a time; remove from heat, reserving drippings in skillet.
Mix together. Bake in an 8 x 8-inch pan 35 minutes at 350°.
Sift together flour, baking powder and salt. Add butter to milk; keep hot. Beat eggs until lemon colored, about 3 minutes at high speed with mixer. Gradually add sugar, beating constantly at medium speed for 4 to 5 minutes. Quickly add the sifted dry ingredients to egg mixture. Stir until blended; add hot milk mixture and vanilla. Pour into floured tube pan. Bake in moderate oven (350°) for 25 minutes. Cool cake in pan for 15 minutes before serving.
Soften cream cheese; add pepper, onion, pineapple, seasoned salt and 1 cup nuts. Mix well and shape into ball. Roll in 1 cup nuts. Chill for several hours. Serve with crackers. Serves 10 to 15.
Remove the shucks from the corn. Bake in 400° oven until brown. Keep turning them over until they brown evenly. Remove from oven and take a stick of margarine and rub over each ear. Salt to taste.
Combine all ingredients; mix well. Chill. Serve as a dip for assorted fresh vegetables. Yield: About 1 1/2 cups.
Combine first 4 ingredients in saucepan. Bring to a boil over high heat. Boil and stir constantly for 1 minute only. Remove from heat. Stir in vanilla. Stir to cool and achieve spreading consistency.
Line long baking pan with foil. Lay graham crackers on foil. Melt margarine with sugar and boil (full) for 2 minutes or until the mixture changes color. Pour over crackers and sprinkle chopped nuts over this. Bake 10 minutes at 325°. Let cool and break crackers and enjoy!
Roll chicken in the combined mushroom, milk, onion and parsley, then in finely crushed Pepperidge Farm stuffing. Butter baking dish or shallow pan. Place slices of ham in pan, then boned chicken on each piece of ham. Melt butter and spoon over each piece of chicken. Cover with foil, punctured to make holes the size of colander holes. Bake at 300° for 1 1/2 to 2 hours. Can be prepared for baking a day in advance. Serves 8.
Brown and drain ground meat. Put all ingredients in a casserole dish. Stir well. Cover the dish and bake about 50 to 55 minutes in oven at 425°.
Combine flour, soda and salt. Mix well. Beat together firmly packed brown sugar and butter until light. Blend in eggs and vanilla. Add flour mixture; mix well. Stir in uncooked oats, semi-sweet chocolate pieces and chopped nuts. Divide dough in half. Spread each half to 3/4-inch thickness on greased cookie sheet. Bake at 350° for 17 to 20 minutes or until lightly browned. Makes two 11-inch cookies.
Grind berries and mix all together. Let stand in refrigerator until ready to use. Then mix with whipped cream.
Mix 1 stick margarine and graham cracker crumbs. Place mixture in 12 x 9-inch pan. Bake at 350° for 10 or 15 minutes. Beat eggs, sugar and 2 sticks of margarine until creamy. Pour into baked crust. Slice bananas over mixture. Spread pineapple over bananas. Cover with Cool Whip. Top with nuts and cherries. Serves 6.
Drain liquid from peas, asparagus and water chestnuts. Cut water chestnuts in bite size pieces. Mix peas, asparagus, water chestnuts and mushroom soup together. Place in greased casserole dish and cover top with crushed saltine cracker crumbs. Bake at 325° for 30 minutes or until cracker crumbs are lightly browned.
Dice pickles and onion as fine as possible. Add juice and mayonnaise. Serve.
Cook 5 minutes the sugar and milk. Add fluff, peanut butter and vanilla. Pour into greased pan (8 x 8-inches). Let cool and cut in squares.
Cook onion in margarine in large saucepan until tender. Stir in biscuit mix, pepper and thyme. Add chicken broth and evaporated milk. Cook and stir until thick and bubbly. Cook and stir 1 minute more. Add chicken and vegetables. Heat until bubbly; reduce heat and keep warm.
Mix Eagle Brand and Cool Whip thoroughly. Add all other ingredients. Chill. May substitute lite cherry pie filling and fat-free/nonfat plain yogurt instead of Eagle Brand. This makes the salad not quite as rich but still good.
Sift flour, sugar, baking powder, baking soda and salt. Add shortening, buttermilk, mashed bananas, eggs and nuts. Mix all together until well blended. Serves 10.
Combine sugar, syrup, milk and peanuts in 3-quart saucepan, mixing well. Simmer for 1 hour. Beat in butter, vanilla and food coloring until creamy. Drop by spoonfuls onto waxed paper; shape into patties. Cool until firm.
Mix dry ingredients together. Add water and cook on medium heat until thickens. Remove from heat and add margarine and vanilla. Stir. Serve hot over biscuits.
Oven should be at 375°. First, you should mash potatoes, then add butter. Next, add egg, then sugar. Last, add nutmeg. Then beat all of the ingredients together until all lumps are gone. For last, blend with cake mixer to get strings out.
Beat eggs in top of double boiler. Gradually stir in sugar, flour, salt, water and lemon juice. Cook until mixture thickens, then add margarine. Pour into baked pie crust and top with margarine and brown in a 375° oven. Makes 1 pie.
Combine in fondue pot the chocolate with the whipping cream. Stir over low heat until chocolate is melted. Add the vanilla. Mix well.
Saute onion and celery in 4 tablespoons margarine for 5 minutes. Remove from heat. Add stuffing mix and toss to blend. Spread 1/3 cup mixture over each steak. Roll starting with narrow end. Secure with toothpicks.
Mash crabmeat with a fork. Blend in cream cheese. Drop small spoonful in center of wonton wrap. Moisten edges to seal and fold to a triangle. Heat oil in wok or deep fryer. Drop crab rangoons in oil turning once just until lightly golden brown. Drain and serve with LaChoy red sweet and sour sauce. Serve immediately. Makes 20 to 30. Yields 4 to 6 servings.
Flour chicken, then lightly brown in frying pan well (2 cups of oil). Remove chicken and place in a plate. The remains in the frying pan, place in a large pot. Add 4 tablespoons of oil, a layer of onions, chicken and seasoning, and repeat until all used. Add water to pot; cover half of chicken and onion layers. Cook for 1 hour. Add water if needed, a little at a time, so chicken does not burn. Enjoy.
Mix all ingredients. Pour into greased loaf pan and bake at 350° for 40 minutes.
Heat oven to 375°. Spray 2 round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt light corn oil spread. Stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in saucepan. Add dry ingredients. Whisk until well blended. Pour evenly into pans. Bake 20 minutes.
In a medium saucepan, bring broth or stock to a boil. Add rice. Simmer 15 minutes or until rice is tender and all liquid is absorbed. Stir in peas and butter or margarine. Makes 6 servings. Preparation time is 25 minutes.
Combine all dry ingredients; mix well. Add cheese and mix well. Combine egg, oil, milk and honey. Mix well. Add to dry ingredients. Stir until just blended. Pour into a greased and floured loaf pan (9 x 5 x 3-inches). Bake at 350° for 50 to 60 minutes. Cool in pan for 10 minutes. Turn out on wire rack.
Blend sugar and cocoa; add milk and stir until blended. Bring to a boil. Lower heat and cook until mixture forms a soft ball in cold water. Remove from heat. Stir in remaining ingredients. Whip about 50 strokes. Pour into buttered pan. Let cool, then cut.