HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, sugar and cocoa; add 1/3 cup milk and mix (quite stiff). Add eggs and set aside. In saucepan, bring to a boil 1 1/2 cups milk, butter and vanilla. Add dry ingredients, stirring constantly to avoid lumps. Cook until thick and smooth. Pour into baked pie shell and top with meringue or whipped cream.
Sift together flour, soda, baking powder and salt. Cream shortening and sugar. Add beaten eggs. Add flour mixture alternately with the juicy mangoes. Fold in chopped nuts. Bake 1 hour in greased loaf pan at 375°.
Mix sour cream with taco seasoning package. Cover bottom of a 9 x 13-inch dish with sour cream mixture. Add lettuce, then chopped tomato. Top with cheese. Serve with nacho chips.
Combine dry ingredients in a large mixing bowl. Add eggs and vegetable oil. Stir until dry ingredients are moistened. Stir in vanilla, pineapple, 1 cup nuts and 2 cups bananas. Spoon batter into pan. Bake at 350° for 25 to 30 minutes in greased and floured pan.
Blanch broccoli and layer in casserole dish. Melt cheese in milk. Cook rice and melt butter. Spoon rice between broccoli stems. Pour melted cheese over rice. Mix melted butter and crackers; sprinkle over top. Bake at 350° for 20 minutes.
Fry ground beef with onions. Cook beef, onions, bouillon and celery with soups and hot water. Wash rice in cold water and dry. Add to other ingredients. Rice is uncooked. Bake about 1 hour in 350° oven.
Place buttermilk in shallow dish; combine crackers, garlic, sage, salt and pepper in plastic bag. Shake. Mix thoroughly. Dip chicken pieces in buttermilk. Place one or two pieces at a time in a bag. Shake to coat.
In a saucepan, heat pineapple with juice and Jello until boiling. Pour into mixing bowl and fold in Cool Whip and cottage cheese. Refrigerate several hours or overnight until set.
Grind all ingredients and add 1/2 cup canning salt. Let stand 1 hour. Drain and squeeze out all the juice as possible. Bring vinegar, sugar and spices to a boil, then add dry ingredients. Can in sterile jars and seal.
In a small bowl, combine soy sauce, brown sugar, lemon juice, oil, ginger and garlic until sugar is dissolved. Fold each wing tip under cut end to form a triangle. Place chicken wings in a plastic bag set in a bowl. Pour soy mixture over wings; seal bag. Chill in refrigerator 8 hours or overnight, turning over once to redistribute marinade.
Mix all ingredients except spareribs; let stand at room temperature for 1 1/2 hours. Place spareribs, meaty side up, on rack in shallow roasting pan. Roast uncovered in 325° oven 1 1/2 to 2 hours. Brush sauce over ribs. Roast, turning and brushing frequently with sauce, until ribs are done, about 45 minutes longer. Heat remaining sauce to boiling, stirring occasionally. Serve with ribs. Yield: 6 servings.
Melt chocolate chips; add rice cereal. Coat well. Spread and press in a 10-inch pie pan for crust. Chill 1 hour.
Combine dry ingredients; stir in nuts and set aside. Combine remaining ingredients and add to dry mixture; stir just until batter is moist. Pour into 2 (1 pound) greased coffee cans; bake at 350° for 1 hour. Cool for 10 minutes before serving.
Cream sugar and oleo. Add flour, pecans and vanilla. Roll out finger length and size. Place on lightly greased cookie sheet. Bake at 350° until brown, 20 to 25 minutes. Dust while hot with powdered sugar.
Break bread in pieces. Mix all ingredients. Bake at 350° for 30 minutes.
Drain the pineapple. Combine flour, sugar and soda. Stir in dates and almonds. Combine pineapple with eggs, cranberry sauce, oil and orange peel. Stir in dry mixture. Pour into baking dish or an 8 x 4-inch pan. Bake at 350° for 1 hour.
Prepare the starter in a glass, pottery or plastic container.	Store the covered container in the refrigerator when starter is done. The starter may smell quite sour, and a liquid may form on its surface, but this is normal. Stir the starter before each use.	After using the starter, be sure 1 cup is left in container. If you want to keep starter indefinitely, add 1 cup milk, 1 cup flour and 3/4 cup sugar to this remaining starter every week to 10 days. Do not use starter for 24 hours after feeding it.
Wash and clean broccoli. Cut thick stems through center and then across, making 4 pieces from each piece of broccoli. In large saucepan bring 4 quarts of salted water to a boil. Plunge pasta and broccoli into water and boil until desired tenderness is reached. "Al dente" is best and usually is 10 minutes. When done, lift out broccoli-macaroni mix with slotted spoon and place in large bowl. Reserve 1/2 cup of the water the pasta was cooked in. Pour the oil and water on top of the broccoli-macaroni mixture and toss lightly. Add salt and pepper to taste; serve immediately. Makes 4 to 6 servings.
Put water, margarine and oil in pan. Bring to boil, set aside to cool. Sift flour, sugar and cocoa together. Add cooled mixture to this. Add remaining ingredients. Put in greased and floured 9 x 13-inch pan or sheet cake pan. Bake at 325° for 30 minutes. Can ice or just sift with powdered sugar.
Heat oven to 375°. Crush cornflakes in sealed gallon size plastic bag with rolling pin. Open the bag and add the flour, paprika, onion powder, sage and salt and pepper. Seal bag and shake until well blended. Pour the milk into a shallow bowl. Rinse the chicken pieces. Dip one piece in the milk, drop into the bag of cornflake mix and shake until the chicken is well coated. Place the chicken skin side up in an ungreased baking pan. Repeat until all pieces are coated. Discard any leftover coating. Bake for 50 minutes or until done.
Combine all ingredients, except nuts. Mix well. Turn into bowl lined with salad greens. Sprinkle nuts over top.
Blend well and pour over bean mixture; stir well. Refrigerate for several hours. Makes a large quantity; keeps well.
Cream butter and sugar together. Add eggs, one at a time, beating well after each addition. Add lemon juice, rind and grated carrots; blend well. Sift dry ingredients together, then add to carrot mixture and blend. Add diced dates; mix until dates are well coated. Generously grease an 8 x 4-inch loaf pan or three 5 x 3-inch loaf pans. Spoon batter into prepared pan or pans. Bake in preheated oven at 350° for 30 to 40 minutes (small loaves) or 45 to 50 minutes (large loaf).
Place bread and berries in a buttered 9-inch square pan. In a large bowl, beat eggs. Stir in remaining ingredients. Pour evenly over the bread, completely moistening the bread and berries. Bake 40 to 45 minutes at 350°. Serve warm or chilled.
Pour strawberry nectar in the blender. Add banana. Add ice, then blend on high speed for 3 minutes.
Mix well. Place chicken in baking dish. Pour rice mixture on top of chicken. Cover with lid or aluminum foil. Bake 1 1/2 hours at 350°.
Saute ground beef and onion; drain. Add rice, salt and water; mix well. Place 1/2 of chopped cabbage in a 9 x 13-inch baking dish. Cover with meat mixture. Put remaining cabbage over meat. Pour soup over all. Cover and bake at 350° for 1 1/2 hours.
Preheat oven to 350°. Grease and flour 12-cup tube pan. In large bowl, beat sugar and margarine until light and fluffy. Add vanilla and orange peel. Add eggs, 1 at a time, beating well after each.
Combine 2 cups wheat flour, sugar and salt in large mixing bowl. Heat in a saucepan until very warm (120° to 130°), the yeast, milk and oil. Add egg and warm liquid to flour mixture. Beat half minute at low speed, 3 minutes at medium speed. By hand, gradually stir in 1 cup whole wheat flour and 3 to 4 cups unbleached or all-purpose flour to form soft dough.
Cream cheese and margarine. Add dry ingredients sifted together. Put through cookie press on greased cookie sheet. Bake at 350° for 8 to 12 minutes.
Scrub the potatoes. Don't peel. Cut into 1/2-inch strips. Place potatoes in plastic bag with oil. Shake to coat. Spray baking pan with nonstick cooking spray. Arrange potatoes in single layer and bake 30 minutes until golden brown at 450°; turn every 10 minutes. Sprinkle with salt. Serve with vinegar (optional).
Can be prepared for baking up to 4 hours ahead. Put the potatoes in a large mixing bowl. Add all the ingredients, with the exception of the French fried onions. Beat at medium speed until well blended, then at high speed until light and fluffy. Add salt and pepper, if needed. Spoon into a greased 8 x 8-inch square baking dish. Cover with the French fried onions and bake, uncovered, at 300° for 35 minutes.
Brown sausage and drain. Mix all ingredients. Put into a 2-quart casserole. Top with shredded cheese. Place in preheated 350° oven and bake 45 minutes. (Cover with aluminum foil during earlier baking period.)
Cream butter; gradually add sugar, creaming until light. Add eggs, beating well after each. Sift together dry ingredients. Add alternately to creamed mixture with applesauce. Stir in raisins and nuts. Turn batter into greased, lightly floured 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes; cool in pan. Frost with caramel frosting.
Saute carrots and onion in 4 tablespoons butter. In a bowl, mix together soup, sour cream, squash, 3/4 cup of stuffing mix and the carrots and onion together. Pour into a casserole dish. Mix remaining butter and stuffing together and sprinkle over top of casserole. Bake at 350° for 30 to 40 minutes.
Mix ingredients in order. If rolling, add flour and powder in proportion. Or drop by spoonfuls. Bake at 375° for 8 to 12 minutes.
Combine all ingredients, EXCEPT SHRIMP, and stir until thoroughly combined. Stir shrimp in last so that there will still be pieces of shrimp. Serve with dipping size Fritos. Chill for 2 hours or more.
Grease lightly 9 x 13-inch pan. Spread undrained pineapple in bottom of pan. Spread blueberries over pineapple in bottom of pan. Sprinkle 3/4 cup sugar over berries. Spread cake mix over this. Drizzle melted oleo over cake mix. Sprinkle 1 cup of pecans over this. Sprinkle 1/4 cup of sugar over top. Bake at 350° for 35 to 40 minutes until cake is done. After 25 minutes, cut for juice to come through.
Preheat oven to 350°. Drain artichoke hearts and finely chop. Add mayonnaise and mix well. Add Parmesan cheese and garlic salt and again mix well. Pour into rectangular ovenproof dish and bake for 30 to 45 minutes or until golden brown.
In blender, sprinkle gelatin over cold milk; let stand 2 minutes. Add cream cheese, sugar and vanilla. Process until blended. Arrange chocolate chips in bottom of crust. Pour in gelatin mixture; sprinkle with crushed cookies. Chill until firm.
Cook asparagus until tender, reserving liquid. Melt butter; blend in flour, salt and pepper. Add asparagus liquid to evaporated milk to make 1 1/2 cups. Stir into flour mixture. Blend until smooth. Cook 2 minutes.
Sift together dry ingredients. Add onion. Add beaten egg and milk to dry ingredients, stirring lightly. Drop a teaspoon of batter for each hush puppy into hot deep fat (360°), frying only a few at a time. Fry until a golden brown. Drain on absorbent paper. Serve hot.
Mix ingredients together. Spoon on cookie sheet and flatten with bottom of small glass dipped in water. Bake 10 minutes at 350°.
Wash and remove outer leaves of cabbage. Remove core and slice. Peel and slice onion. Peel and core apples. Toss together. Add rest of ingredients to mixture. Simmer in oleo 1 1/2 hours, covered. Thicken slightly with small amount of cornstarch by using some of the juice to mix with cornstarch. Make paste and add gradually to cabbage while stirring. Serves 4 to 6.
In microwave-safe casserole dish, combine all ingredients except shredded Cheddar cheese. Cover and microwave on High for 10 minutes, stirring at least twice during cooking. Add Cheddar cheese, mix and microwave on High 5 more minutes. Remove from microwave and stir. Cheddar cheese should be melted and blended into sauce. If not, put back in microwave at 2 minutes cooking time, until melted.
Cook macaroni and cool with cold running water. Mix sugar with vinegar to help melt, and combine rest of ingredients. Chill 4 hours or overnight. You can substitute pickle juice or red wine vinegar for the cider vinegar. This is great for a large family gathering or party. (Will make 1 gallon.)
Place popcorn in large bowl. Drizzle melted margarine over popcorn. Sprinkle with cheese and Italian seasoning; toss to coat well. Store in tightly covered container. Yields 8 cups.
Dissolve gelatin in 2 cups boiling water. Add cream cheese and stir until dissolved. Add the cold water, then the drained pineapple, cottage cheese and pecans. Mix well. Spoon into a 9 x 13-inch Pyrex dish or a large mold and chill until set.
Heat olive oil in saucepan; add garlic; fry well. Add tomatoes and cook for 20 minutes. Add red pepper flakes. Add bay leaf and vodka and mix well. Cook 5 minutes, then add heavy cream and mix well, stirring until all blended. Cook 5 more minutes, then lower heat. Let cook over low heat about 20 minutes, then pour over penne and serve.
Cook and drain sausage. Place Ro-Tel tomatoes and cream cheese in pan and heat until combined; add sausage. Place in small crock pot to keep warm. Serve with tortilla chips.
Combine sugar, water and syrup in a pan. Stir until clear on medium to medium-high heat. When clear, boil until it spins a thread when dropped from the spoon, approximately 45 minutes. (Cook to 230° or until it threads.) Add peanuts. Boil until peanuts turn brown, 8 to 9 minutes. Quickly stir in soda and vanilla. Pour onto clean, ungreased cookie sheet and spread.
In large paper grocery bag, place popped popcorn. In a 2- quart bowl, mix brown sugar, corn syrup, butter and salt. Put in microwave on High for 1 minute. Stir; heat again for 1 minute. Stir and a third time, heat for 1 minute and stir. Remove from microwave and add baking soda and vanilla. Pour into bag over popcorn. Shake vigorously. Put bag and all into the microwave and heat for 30 seconds. Remove and shake. Heat another 30 seconds. Remove and shake and heat for a third time for 30 seconds. Pour out onto wax paper or open grocery bag to dry. Break up and store in airtight bowl.
Mix everything, except the cheese, in a large bowl. Put in an oiled (with butter or olive oil) 1 1/2-quart casserole. Put cheese on top. Cook, uncovered, for 20 to 25 minutes at 350°. This is good the next day, warmed up.
Preheat oven to 300°. Remove seeds from pumpkin and wash in colander under warm water. Spread seeds on cookie sheet and sprinkle with salt (use more or less to taste). Bake 20 to 30 minutes or until seeds are dry and crisp. Remove pan from oven with potholders. Set on heatproof surface until seeds cool. Store in airtight container.
Cook noodles as directed on package. Saute onions and mushrooms in margarine. Put aside. Cut sausage into bite-size pieces and brown. Combine all ingredients and mix well. Place in 3 quart casserole. Bake for 45 minutes at 350°.
Mix well. Put into Bundt cake pan. Bake at 325° for 1 hour.
Preheat oven to 350°. Place chicken in large baking dish. Arrange vegetables around chicken. Add water to gravy mix, stirring with wire whisk until smooth. Pour over chicken and vegetables. Cover and bake 45 minutes. Remove cover and bake 15 minutes or until chicken is thoroughly cooked. Stir sauce before serving. Serve over rice.
Melt butter, then sift sugar into butter. Add condensed milk, pecans, coconut, and vanilla. Mix well. Roll into small balls. Place balls in refrigerator, while you melt chocolate bark in microwave or double boiler. When chocolate is melted and smooth, dip balls and let cool on wax paper.
Drain pineapple, saving syrup. In saucepan, combine rice, water, syrup and salt. Mix to moisten. Bring quickly to a boil. Cover and simmer for 5 minutes. Remove from heat; let stand 5 minutes. Add remaining ingredients; let cool. Fold in whipped cream. Chill.
Boil, skin and bone chicken. Cut in 1-inch pieces. Cook noodles according to directions. Mix all ingredients together except crackers; put into a casserole dish and add a layer of Ritz crackers. Bake at 350° for 40 minutes.
Combine vegetables, stuffing mix and broth in large saucepan; add butter and bring to a boil. Reduce heat, cover and simmer for 6 minutes. Add stuffing mix and stir just to moisten. Cover, remove from heat and let stand for 5 minutes. Add turkey and eggs, mix well. Spoon into well-greased 9 x 5-inch loaf pan and bake at 375° for 35 minutes. Makes 6 servings.
Mix with 1 can mushroom soup plus a can of water or milk. Bake at 350° for 1 hour.
Layer ingredients in pretty glass bowl or Tupperware bowl in the order listed. Refrigerate overnight. Keeps for days and days.
In a large mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add onion, corn, mayonnaise, oil and egg; stir just until dry ingredients are moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20 minutes. Yield: 12 muffins.
Fry ground chuck until brown, drain. Add onion soup mix, both soups and taco sauce. Stir well, bring to a boil, then simmer and stir for about 10 minutes. In long glass dish put half of mixture. Add 1/2 of cheese, then layer mixture, then other 1/2 of cheese on top. Bake at 400° until cheese is melted. Serve with Tostitos chips with lettuce, tomato and sour cream.
In large bowl, combine cream cheese, cottage cheese, onion, fines herbs, thyme and garlic; blend well. Stir in salmon. Cover and chill at least 3 hours or overnight. Shape into ball. In small bowl, combine parsley and nuts. Roll salmon ball in mixture to coat evenly. Serve with assorted crackers or cocktail rye bread.
Blend together first 2 ingredients, then add the remainder. Prepare a day ahead and heat through prior to serving. Sprinkle chopped, toasted nuts on top. Serve with small chunks of bread or chips.
Drain peach and pineapple juices together. Add pudding mix into the juices. Mix well. Add peaches and pineapple back into mixture. Let stand overnight. Add bananas and fresh sliced strawberries to this mixture the next day.
Sift meal, baking powder and salt together. Pour enough hot water to make a stiff dough. Add cracklins (boil cracklins to soften them, optional). Mold into oval shapes (pones) and bake at 425° until brown.
Cook and cool. Pour into pie crust. Beat 2 egg whites for meringue. Put on pie. Just before baking, put remaining crumbs on top. Bake in moderate oven at 350° to 375° for 20 minutes.
Take melted margarine and add yolks. Mix in powdered sugar, then fold in Cool Whip. Bake cake according to directions and break into pieces. Layer cake, then Cool Whip mixture, then crushed candy bars. Repeat. Keep in refrigerator.
Combine brown sugar, salt, cornstarch, vinegar and pineapple juice. Cook for 5 minutes or until thick. Add sausage. May be eaten plain or served over rice or noodles.
Mix butter, sugar, milk and Karo. Bring to boil, stirring constantly until it forms a hard ball in cold water or use candy thermometer. Then beat as long as possible, adding vanilla and nuts before pouring onto a greased cookie sheet or pan. Cool and cut. Immediately hide it or you may only have a pound or less left.
Melt margarine in cast-iron skillet. Break chipped beef into small pieces, add to margarine. Add flour and mix. Add enough milk to fill pan. Cook slowly, stirring often. Serve over crumbled day old bread. Great on a cold winter's morning!
Drain cooked spaghetti; add all ingredients. Let set overnight or at least several hours before serving. Mix well again before serving. Good with fish and barbecue.
Brown beef and sausage. Don't drain grease. Dice vegetables and saute with meat. Turn often. Serve when potatoes are done. Season to taste. Can add Tabasco when cooked. Serves 8 to 10. Grated cheese on top and eggs on side go great with this.
Mix first 5 ingredients together. Brown crushed crackers in oleo in skillet. Add part of cracker mixture to Veg-All mixture. Spread rest on top. Bake in casserole dish until brown at 350°.
Preheat oven to 400°. Sprinkle mushrooms with lemon juice and saute in 2 tablespoons butter. Place scallops, wine and seasonings in a saucepan. Simmer, covered, for 10 minutes. Drain and reserve 1 cup of the broth. Make a white sauce with the remaining butter, flour, broth and cream. Add scallops and mushrooms. Spoon into buttered shells or baking dish. Top with bread crumbs or seasoned dry stuffing mix. Bake for 10 minutes until browned.
Mix cream cheese and sugar. Mix in milk, peanut butter and vanilla. Add Cool Whip and pour into crust. Drizzle with chocolate syrup and freeze. Take out 5 minutes before serving.
Combine all ingredients except oleo and vanilla. Cook until it is as thick as you want it. Remove from heat and add oleo and vanilla. Pour in baked pie crust. Put meringue on pie and bake until brown.
Prepare Honey Syrup. Mix nuts and spices. Brush bottom and sides of jelly roll pan (15 1/2 x 10 1/2 x 1-inch) with some of the margarine. Unfold filo leaves; cover with damp towel to prevent drying. Carefully separate 1 leaf; place in pan, folding edges over to fit pan if necessary. Brush lightly with margarine. Repeat 6 times.
Preheat oven to 400°. In a large skillet, heat oil. Add pork chops and brown, turning once to brown second side. Place pork chops in 9 x 13-inch baking dish. In a medium saucepan over a low heat, combine onion, vinegar, Worcestershire sauce, salt, chili powder, pepper, maple syrup and water, about 4 to 5 minutes. Pour the mixture over pork chops and bake covered for 45 minutes, basting occasionally. Uncover and bake additional 15 minutes. Remove pork chops; cover and set aside.
To make marinade, combine first 5 ingredients in a bowl with a whisk or a fork. Pat chops dry with paper towels and rub on seasonings of salt and pepper. Turn chops in marinade and let stand 15 minutes.
Mix all these together. Eggs dipped in this mixture will have a pretty marbled coloring.
Wash soup mix thoroughly. Drain; place in large kettle. Cover with water. Add salt; soak overnight. Drain. Add water and ham hocks or chopped ham. Bring to boil; simmer for 2 1/2 to 3 hours. Add onion, tomatoes, lemon, red pepper and chili powder. Salt and pepper to taste. Simmer 1 hour or longer. Serve with cornbread.
Combine apples and sugar in a mixing bowl. Let stand 10 minutes. Blend oil, vanilla and egg with the apples. Combine dry ingredients and mix in well. Stir in raisins. Pour into greased 8-inch square cake pan. Bake at 350° for 35 to 40 minutes. Yield: 9 servings, about 290 calories per serving.
Brown beef, onion, salt and pepper. Add sauce and beans, then heat. Add cheese. Put in casserole dish and top with biscuits that are separated in half. Bake at 350° until biscuits are brown.
Bring syrup and sugar to boil. Remove from heat. Add peanut butter. Stir well. Add Special K cereal. Press into a 10 x 10-inch pan. Melt 8 ounces milk chocolate and spread over top. Cool and cut into squares. A good way to use up Easter bunnies and leftover chocolate.
Bring water and margarine to a rolling boil. While still on the heat add the flour and stir hard until mixture forms a ball. Remove from heat. Add 4 beaten eggs all at once and stir hard and patiently until dough is smooth. Drop by large spoonfuls onto an ungreased cookie sheet. Bake approximately 30 minutes at 400°. Meanwhile, blend milk and pudding for filling. Add Kool Whip and refrigerate. When puffs are cool, slit sideways, cutting off tops. Fill with pudding mixture, replace top and dust with confectionary sugar.
Brown sausage and drain. Combine rice and 1 1/2 cups cheese. Spread mixture in lightly greased 12 x 8 x 2-inch pan. Sprinkle with sausage. Combine eggs and next 5 ingredients. Mix well. Pour mixture over sausage. Bake at 350° for 35 minutes. Sprinkle with remaining cheese. Bake 5 more minutes.
Mix all of the ingredients; use about 1/3 cup mix to 1 cup hot water for delicious hot chocolate.
Beat egg yolks until very thick and lemon colored. Add water. Beat until very thick. Add sugar gradually, beating constantly, about 10 minutes, with electric mixer at highest speed. Fold in extracts, sift flour and salt together. Carefully fold into egg yolk mixture.
Spray dish or pan with Pam. Dissolve Jell-O well; pour into dish or pan. Chill until firm. Cut into 1-inch squares. Kids like them real well.