HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir eggs with a spoon in bowl. Add sugar mixed with cocoa. Stir until well mixed. Add melted butter, evaporated milk and vanilla. Pour into unbaked pie shell at 400° for 10 minutes. Reduce heat to 350° and bake for 25 minutes.
Mix cocoa, sugar, milk and salt together in heavy saucepan. Bring to a boil, then turn heat back to medium high for 10 minutes. Take off heat. Add vanilla and peanut butter; mix. If mixture is not thick enough, use extra peanut butter. Pour onto buttered dinner plate. Allow to cool.
Brown onions in oil and add beef. Cook until the red is gone. Add tomatoes, corn, salt and pepper. Mix 3/4 cup self-rising corn meal and 1/2 cup milk. Spoon over meat mixture. Bake at 350° until corn bread is browned.
Bring medium pot of salted water to a boil and blanch broccoli for 1 minute. Remove from water and place in ice water to stop cooking; strain and set aside. Repeat procedure with cauliflower and carrots. Carrots should be cooked last and cook for 2 minutes. Cook pasta. Heat 6 tablespoons of oil in large skillet; add small amount of garlic, red and green pepper, zucchini and squash and cook until slightly brown.	Remove from skillet and set aside. Add remainder of garlic and oil, broccoli, cauliflower and carrots and cook approximately 2 to 3 minutes. Return zucchini mixture to skillet and basil. Stir until mixed. Slowly add cream and cook until cream begins to boil. Remove from heat; place pasta in bowl and mix in vegetables and 3/4 of cheese. Use remaining cheese to garnish servings.
Cover wieners with water in a saucepan. Bring to a boil, drain water. In mixing bowl mix remaining ingredients. Pour over wieners in saucepan, bring to a boil, then reduce heat to a simmer. Cover and simmer 30 to 40 minutes.
Preheat oven to 350°. Butter and flour 12-cup bundt pan. Combine first 6 ingredients. Stir in nuts. At high speed beat butter until smooth. Beat in sugar until fluffy. Reduce speed to low. Beat in eggs one at a time. Alternately beat in flour and applesauce; beat 1 minute. Fold in apples. Spread in pan. Bake 1 hour, 15 minutes or until toothpick inserted into center comes out clean. Cool on rack 40 minutes. Remove from pan; cool.
Line dish with corn chips. Brown hamburger meat; drain grease off and add other ingredients, except cheese. Pour mixture over chips and top with grated cheese. Bake at 350° for 20 minutes. Makes a very large casserole, a whopper.
Have butter and cheese room temperature. Chill slightly. Shape into roll, chill again; slice thinly. Drop by teaspoons on cookie sheet; flatten. Bake at 450° for 10 to 15 minutes. These freeze nicely, cooked or uncooked.
Mix the cream cheese, pineapple, onion, green pepper, and seasoned salt. Roll in chopped pecans.
Mix together graham cracker crumbs, 1/3 cup sugar and cinnamon. Add melted butter and mix well. Place crumb mixture in a well-greased deep cake pan. Using back of a large spoon, press crumb mixture against bottom and sides to form a shell. Force cottage cheese through a strainer. Beat eggs; add cheese, remaining sugar, flour, milk, lemon juice and nutmeg. Stir until well blended. Turn mixture into the shell and bake in a slow oven at 325° for 1 hour or until a knife inserted in the center comes out clean. Let cake cool in pan.
Combine dry ingredients in large bowl. Add other ingredients and stir until just mixed. Cook in 9 x 13-inch pan at 425° for 20 to 25 minutes. Can be made in cupcake pans using liners. Makes 24.
Preheat oven to 350°. Mix butter and stuffing. Place half into bottom of long casserole dish. Boil zucchini until tender. Drain well. Mix zucchini with onion, soup, sour cream and carrot. Put this mixture in pan. Top with remaining stuffing. Bake 35 to 45 minutes.
Mix all together well. Refrigerate. Let set several hours before serving. Serve with raw cauliflower, mushrooms, broccoli, celery and green peppers.
Mix jello with hot water and then add pineapple juice. Mash up cranberry sauce and mix in jello mixture and put in refrigerator and let thicken. Add pineapple and nuts. Put back in refrigerator.
Preheat oven to 325 degrees. Grease and lightly flour a tube or Bundt pan. Cream together the butter and sugar. Add the eggs, one at a time, beating well after each addition. Add liqueur, vanilla, lemon and almond extracts and butter flavoring. Mix well. Combine all-purpose and self-rising flour and stir to mix. Add to batter alternately with the sour cream, beating until well blended. Pour into prepared pan and bake for about 1 hour 20 minutes or until a toothpick comes out clean when inserted into center of cake. Turn out of pan immediately. Allow to cool slightly before slicing.
Sprinkle scallops with salt. Melt butter in skillet with garlic. Saute scallops on medium for about 10 minutes or opaque. Pour off juice from scallops. Add wine, heavy cream and sour cream. Add cornstarch to thicken. Simmer for 8 minutes.
Beat eggs with a fork. Mix in sugar and cinnamon, then milk. Dip bread, one slice at a time, in this mixture and fry in small amount of oil on medium heat. Turn and brown on other side. Serve with syrup. (This is not for serious dieters!)
Layer Saltines on foil on a 15 x 10-inch pan. Boil margarine and brown sugar for 3 minutes. Pour over crackers. Bake at 400° for 7 minutes. Remove and sprinkle with chips. Spread melting chocolate, returning pan to oven for 1 to 2 minutes, if necessary to melt all chocolate for spreading. Refrigerate until chilled. Break into pieces.
Cook shell macaroni. Add artichokes, green pepper, pimento, olives and onions. Coat with dressing (to taste). Refrigerate overnight for best flavor results.
Combine 3/4 cup water, sugar, vinegar, soy sauce and salt. Heat to boiling. Blend together cornstarch and water until smooth. Slowly stir into boiling mixture. Cook and stir until thick and bubbly.
Cream together with fork; shape and fold in chopped nuts and dried parsley flakes (sprinkled over wax paper). Coat the cheese log thoroughly with this mixture. Refrigerate wrapped in wax paper until serving time.
Drain yams and pineapple; mash together with bananas. Add sherry, salt and pepper; whip until smooth. Place mixture in buttered casserole. Dot with butter and marshmallows. Bake uncovered in a 350° oven for 45 minutes or until it bubbles slightly and the marshmallows turn brown.
Preheat oven to 275°. Grease and flour 8 x 12-inch pan. Melt in double boiler the butter and chocolate. Add sugar, egg, vanilla, flour and 1 teaspoon baking powder and all the pecans you wish. Mix lightly and pour in pan. Bake at 275° until toothpick comes out clean. This makes a chewy brownie.
In saucepan, combine the granulated sugar and cornstarch. Stir in water and raisins. Cook and stir over medium heat until thickened and clear.
Mix meat, rice, onion, salt and pepper. Add enough ketchup to make mixture stick. Make into balls the size of walnuts. Place in baking dish and pour tomato sauce over meat. Cover with foil and bake at 350° for 1 hour.
Cook noodles in hot, salty water. While noodles are cooking (don't overcook), mix the ginger, sugar, salt and soyu. Set aside.
Grease casserole dish. Place a layer of asparagus, sliced eggs, almonds and mushroom soup. Repeat. Top with grated cheese and sprinkle with paprika. Heat for 45 minutes in 325° oven or until bubbly.
Cook meats; drain. Add tomatoes. Stir in seasonings. Heat to boil. Simmer, uncovered, for 20 minutes.
Preheat oven to 350°. Mix crumbs and margarine together and press into 9-inch pie pan. Bake until brown, let cool.
Mix ingredients well and then place in refrigerator to chill about 1 hour. Then roll in small balls and place back in refrigerator a little longer.
Mix 2 minutes. Put into tube pan. Bake at 350° for 45 to 50 minutes.
Mix sugar, flour and cinnamon. Add unbeaten eggs and butter. Stir well. Add vanilla and apples. Stir with wooden spoon. Let set for 10 minutes. Pour into unbaked pie shell. Bake at 425° for 15 minutes, then 30 minutes at 350°. Cool.
Mix all ingredients. Pour into 1 1/2 or 2-quart casserole. Cover and bake at 350° for 1 hour.
Preheat oven to 350°. Cook lasagna noodles according to package directions. Cool in large bowl of ice water; set aside. Saute onion in 2 tablespoons of butter 5 minutes. Combine spinach, onion, Mozzarella cheese, sour cream and 1 egg. Set aside. Melt 1/4 cup butter in saucepan. Stir in flour, instant bouillon and pepper. Stir in milk and cream. Bring to a boil, stirring constantly. Boil and stir for 1 minute.
Mix biscuit mix, cheese, seeds, onions and garlic salt. Add egg and milk. Mix well. Pour into a greased loaf pan and bake at 350 degrees about 1 hour.
Combine first 6 ingredients. Set aside. Mix last 3 ingredients until smooth. Pour dressing over salad and toss. Makes 6 to 8 servings.
Wrap bacon around each piece of water chestnut and secure with toothpick. Place in baking pan. Mix chili sauce, mayonnaise and brown sugar. Pour on top of water chestnuts. Bake at 400° for 10 minutes.
Work flour, sugar and oleo together as for pie dough. Coarse crumbs, put aside 1 1/2 cups crumbs. Mix molasses, boiling water and soda. Combine with remaining crumbs and mix well by hand. Batter will be thin. Cool mixture. Pour into greased and floured pan. Sprinkle the 1 1/2 cups crumbs over the cake. Bake at 350° for 45 to 60 minutes.
Brown beef; cook slowly for 4 hours. Separate meat with fork. Remove any fat or bones. Add remaining ingredients and simmer. Serve on hamburger buns. This will freeze very well.
Cover cubed rind with salt and water; let set overnight. Rinse, drain, cover with fresh water and simmer slowly until tender. Drain. Combine cloves, spices, cinnamon and lemon slices in cheesecloth bag. Add spice bag to vinegar, water and sugar in saucepan. Add melon and simmer until transparent. Seal in jars. Can be frozen.
Mix all ingredients together and form into balls. Bake at 350° for 15 to 20 minutes.
Mix nuts, butter, sprinkle of cinnamon and sprinkle of Splenda together and press into bottom of 9-inch deep-dish pie plate. Blend cream cheese, sour cream, heavy cream, vanilla, Splenda and eggs to make filling. Blend until very smooth. Pour in pie plate. Sprinkle a little cinnamon on top. Bake at 350° for 30 minutes or until set (in water bath) pan with 1-inch or so of water. Chill for 2 hours. Store in refrigerator.
Drain fruit, saving all juices from fruit except from apple rings (can use small amount for color). Arrange fruit in alternate layers in a 9 x 13-inch casserole dish.	Combine sugar, flour, margarine, juice and cooking sherry in saucepan. Cook, stirring until smooth and	thickened. Pour over fruit and cover. Let stand overnight in refrigerator. Heat oven at 350°. Cook until hot and bubbly (approximately 25 minutes). Excellent with pork or poultry.
Boil, bone and cube chicken. Steam broccoli. Mix mayonnaise, lemon juice, salt, curry powder and soup in large casserole dish. Place layers of broccoli, chicken and soup mixture. Repeat until all ingredients are used. Sprinkle cheese on top. Place in oven until hot and bubbly and cheese is melted. Bake at 350° for 20 to 30 minutes.
Bake at 350° in layers 25 to 30 minutes. Loaf or Bundt pan for 1 hour. Serve plain or frosted.
Combine the cake mix, 1 egg and oleo and mix well. Pat into a 12 x 9 x 1-inch pan.
Sift flour once; measure. Combine baking powder, salt and eggs in bowl. Place over smaller bowl of hot water and beat with mixer, adding sugar gradually until mixture becomes thick and light colored. Remove bowl from hot water. Fold in flour and vanilla. Turn into greased, wax paper lined pan (15 x 10-inch) and bake in hot oven (400°) for 13 minutes. Quickly cut off crisp edges of cake. Turn from pan at once onto cloth covered with powdered sugar. Remove paper. Spread jelly, spreading almost to edge. Roll quickly and wrap in cloth. Let cool.
Use juice from pineapple and add enough water to make 2 cups. Boil water and dissolve Jell-O. Add pineapple, pie filling and nuts. Refrigerate until congealed. Serves 8 to 10.
Cut flowers into bite-sized pieces. Mix all other ingredients together. Pour over broccoli. Refrigerate tightly covered for 24 hours, shaking several times. As broccoli is used, more can be added; also cauliflower and carrots can be used.
Once the tomatoes are peeled, cut them into wedges and set aside. In a medium saucepan, saute the onions and bell pepper in the butter briefly, until slightly soft. Add the honey and tomato wedges; cover and cook over medium heat for 15 minutes.
In deep mixing bowl, blend in dark brown sugar and margarine until smooth. Add vanilla and eggs. Gradually add in flour, mixing until well blended. Add pecans and mix well. Have oven preheated to 350° (ovens vary in cooking).
Mix cream cheese and sour cream. Add spices. Spread on serving platter. Layer chopped onion, green pepper, shredded cheese, shredded lettuce and chopped tomatoes. Serve with Doritos.
Mix well and bake in 8 to 9-inch pie crust at 400° for 15 minutes. Lower heat to 325° and bake 45 minutes longer or until a knife blade comes out clean. Serve hot or cold. May be topped with a dollop of whipped cream or Cool Whip when served.
In a bowl, cream the butter and 1 cup of sugar. Add egg; beat well. Combine buttermilk and vanilla in a separate bowl. Combine flour, baking soda and salt. Add alternately with buttermilk-vanilla to creamed mixture. Stir in fruit. Spread in greased baking pan. Combine remaining sugar and cinnamon. Sprinkle over batter. Bake at 350° for 35 minutes.
Sift flour once; measure, add sugar, cocoa, soda and baking powder; sift together 2 or 3 times. Cream butter and milk alternately with dry ingredients. Flavor and bake in moderate oven.
Saute onions in butter until limp, add these to eggs, well beaten with sour cream. Add several shakes of Tabasco and salt and pepper. Mix all well and pour into an unbaked pie shell. Top heavily with Parmesan cheese and bake in 400° oven for 25 minutes.
Combine the salad dressing, soup, egg, onion, green pepper, lemon juice and salt; mix well. Add the salmon and bread crumbs; toss lightly. Place in a well-greased 8 x 4 x 2 1/2-inch loaf pan. Bake in a moderate oven at 350° for 1 hour. Unmold and surround with endive. Garnish with lemon wedges and cucumber twists.
Wrap ham in heavy duty Reynolds wrap. Pour can of Coke over. Wrap up tightly with Reynolds wrap. Let cook 10 hours in 200° oven. Put on at night and next morning it's ready for the day.
Melt cheese, then add margarine and melt. Mix with vegetables; place in flat casserole dish. Top with Ritz cracker crumbs. Bake at 350°, uncovered, 30 to 40 minutes.
Peel potatoes, carrots and onion. Cut into bite size pieces. Mix all ingredients together in a baking dish. Cover and bake 4 hours at 300°.
Trim fat from beef. For salad dressing and marinade, in a screwtop jar combine the vinegar, sugar, pepper, dry mustard, oregano, garlic, 1 cup water and dash of salt. Cover; shake well to combine. Place meat in a shallow 2-quart dish. Pour about half of the vinegar mixture over the meat (about 2/3 cup). Turn meat to coat with the marinade. Cover meat; marinate in the refrigerator for 6 to 24 hours, turning occasionally. To the remaining vinegar mixture, add the powdered fruit pectin. Cover and shake well to combine. Let mixture stand several minutes and shake again. Chill dressing until serving time.
Mix well and drop by large teaspoonfuls on nonstick cookie sheet. Sprinkle with sugar and bake for 10 to 15 minutes at 350°.
Combine soup, milk, onion and sherry. Layer spaghetti and turkey in casserole dish. Pour soup mixture on top. Sprinkle with 1/4 cup grated Parmesan cheese. Top with buttered mushrooms. Bake for 30 minutes.
If using frozen raspberries, thaw at room temperature for 15 minutes. Drain. Preheat oven to 350°.
Blend margarine and sugar together. Add egg and vanilla. Mix well. Sift flour and soda into sugar mixture. Roll out into small balls. Place on cookie sheet. Press out with sugar dipped glass bottom. Bake at 350° for 10 minutes.
Cream melted butter and sugar and flour. Add eggs; the milk and vanilla. Pour into unbaked pie shell. Cook 1 hour at 325 degrees.
Mix molasses, sugar and sour milk. Add melted shortening. Add sifted flour and dry ingredients. Chill dough 1 hour. Roll. Cut. Bake 8 to 9 minutes at 375°.
Mix all ingredients together. Brown bottom pie crust. Put all mixed ingredients in shell. Place dabs of butter on peaches. Close with crust. Foil edges. Bake at 425° for 35 to 45 minutes.
Chill milk in freezing tray until frozen about 1/2 inch around pan. Dissolve jello in boiling water, then add softened Knox gelatine to it. Add sugar, salt, lemon juice and lemon rind when jello has congealed slightly. Add slowly to softened cream cheese and milk which has been whipped stiff. Continue whipping until well blended. Add pineapple, cherries and nuts.
Grind or roll wafers very fine. Mix dry ingredients. Add nuts, syrup and rum. Stir until stiff. Roll into balls the size of a walnut. Coat hands with powdered sugar when shaping balls. Let stand for one hour to partially dry out. Roll in powdered sugar. These may be stored in a tin container or cookie jar and will keep well for several weeks. No cooking is required. Makes about 40 balls.
Bring large saucepan of water to boil. Add vegetables and boil 1 minute. Drain. Place in large bowl. Add olives. In small bowl, combine next ingredients. Mix well. Pour over vegetables; stir to coat. Cover and chill at least 30 minutes. (Good overnight even.)
Melt all of this in saucepan. Cook slowly until thick and creamy. Add 1/2 cup sauteed shrimp. You may add asparagus or mushrooms, if desired. Serve on buttered fettucini noodles.
Simmer chicken cubes, mushrooms and green peppers in chicken soup for 15 minutes; season with pepper, ginger and garlic powder. Place chicken cubes, mushrooms and green peppers on toothpicks and serve.
Butter casserole. Crumble crackers on the bottom. Add a layer of oysters. Cut celery very fine and sprinkle over. Sprinkle parsley flakes; dot with butter. Add a little oyster liquid if fresh oysters are used. Don't add oyster liquid if canned oysters are used. Pour over casserole. Take fork and pat down until milk oozes on top. Cook for 20 minutes at 325°.
Combine first 8 ingredients. Beat together eggs, oil and pumpkin. Add to dry mixture. Bake in a greased and floured 13 x 9 x 2-inch pan at 350° for 45 minutes. Yields 25 to 30 servings.
Combine all ingredients in bottle or jar. Cover tightly and shake well. Store in refrigerator. Shake before serving. Yields 2 cups.
Mix salt, pepper and vinegar and add to meat. You can do this day before baking roast. Brown meat in 400° oven in large roast pan for 20 minutes. Lower oven to 350° or 325°. Add tomatoes and tomato sauce to chopped onion. Cover with foil and bake 1 1/2 hours or until tender. Cook vermicelli when meat is cooked. Add vermicelli and serve with a salad. Enjoy!
Saute onion butter. Add shrimp and cook until pink. Add flour, seasonings and remaining ingredients, except sour cream. Simmer for 15 to 20 minutes. Add sour cream before serving.
Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples. Turn into ungreased square pan, 9 x 9 x 2-inches. Dot with butter.
Remove crust from bread and break up. Melt margarine and pour over bread crumbs. Place mustard, salt, pepper, egg yolks, milk, cheese and bread crumbs together and mix. Beat egg whites until stiff. Fold into egg mixture. Pour into buttered baking dish and refrigerate overnight. Bake at 350° for 45 minutes.
Cook the cauliflower until almost tender. Beat the egg, salt and water together until blended. Dip flowerets into egg, then crumbs until coated and set aside to dry. Heat fat to 190°C. Slip breaded flowerets into hot fat, a few at a time, and cook until lightly browned. Remove from fat; drain on absorbent paper. Serve. Strain fat after it cools. Try different vegetables for a variety of flavors.
We use a manual food grinder with coarse blade for all dicing. Combine all ingredients in large bowl. Salt and pepper to taste. Place in 3-quart saucepan on medium heat, stir frequently. Add cornstarch and bring to low boil. Take off from heat. Let cool before putting in containers. The longer it sets the better it gets. Serve with chips. Makes about 2 quarts.
Heat oven to 350°. Lightly grease 9 or 10-inch pie plate. Place all ingredients in blender container. Cover and blend on high speed 15 seconds or until mixed together. Pour into pie plate and bake 1 hour.
Mix well by hand. Mold into 6 or 8 croquettes. Roll in egg whites combined with condensed milk. Roll in flour, then repeat process second time. Set aside in refrigerator until croquettes get firm. Drop one croquette at a time in hot oil in skillet. Roll over until brown, a process that should take less than a minute. Drain on paper towels.
Mix Cool Whip and drained fruit cocktail. Add Eagle Brand milk and stir. Add lemon juice. You can add nuts, cherries, pineapple or coconut.
Combine salad dressing and ginger root in small bowl. Cover; let stand 30 minutes. Combine the next 4 ingredients; toss gently. Pour salad dressing over salad; toss gently. Serves 6 to 8.
Combine ingredients in saucepan. Bring to a boil to dissolve sugar. Cool. Can be made ahead and stored in jar in refrigerator; ready when needed.
Spread bread with butter. Place in greased 13 x 9-inch baking dish and set aside. Brown sausage and drain. Spread over bread slices. Sprinkle	cheese	over sausage.	Combine remainder of ingredients and mix well; pour over bread and sausage. Cover and chill overnight. Remove from refrigerator 15 minutes before baking. Bake at 350° for 45 minutes or until set. Great for Christmas or New Year's morning!
Cook sugar and corn syrup for 4 minutes. Add salted nuts and cook 3 minutes. Add vanilla and margarine; cook 2 minutes. Add baking soda and mix fast. Pour immediately onto buttered pan.
Mix sugar, milk and oleo; stir well before cooking. Bring to boil, stirring constantly. Cook for 8 minutes. Remove from heat; fold in 3 packages chocolate chips and marshmallow whip. Stir until smooth. Pour into buttered pans. Top with nuts.
Drain chicken and debone. Cook rice in broth. Place broccoli in Pyrex dish, then rice and chicken. Top with sauce and croutons. Bake 20 minutes at 350°.
Mix pumpkin, milk, sugar, cinnamon and eggs. Pour in a 9 x 13-inch Pyrex dish. Top this with yellow cake mix (sprinkle, do not mix). Sprinkle pecans on top of cake mix. Cover nuts with pieces of butter. Bake at 350° for one hour. Let cool completely. Beat whipping cream, cream cheese and powdered sugar together and spread on top of cooled pie.
Combine seasonings in bowl. Place 2 tablespoons melted margarine in 10-inch skillet. Arrange 1/3 potatoes in circular pattern. Sprinkle with 1/4 teaspoon seasoning, 4 tablespoons melted margarine and 2 tablespoons onion. Repeat layers twice. Cover tightly with foil. Press down. Bake 20 minutes at 425°. Remove foil. Cook 20 minutes more. Let stand 10 minutes before putting in serving dish.
Cook beans in boiling salted water until tender. Use 1 teaspoon salt to each quart of water. Drain and pack in hot syrup. Combine remaining ingredients. Heat to boiling. Pour over beans and seal. Makes 8 quarts. Cut the ends off the beans and leave beans uncut.
Soak codfish in water overnight. Drain off water and place codfish and peeled potatoes in cold water to cook together for 1/2 hour. Mash potatoes. Shred codfish. Then mix the two together. Add egg, onion, pepper and parsley. Form into cakes; fry on both sides until brown.
Peel tomatoes by hand. Take out seeds and core. Cut tomatoes in fine pieces. Chop onions fine. Put sugar over tomatoes. Chop peppers fine and add to tomatoes. Cook 1 hour.
Saute onion, celery and bell pepper over low heat. Add lentils and mushrooms. Simmer, covered, stirring frequently, until lentils are fully tender. Serve with rice (try brown rice) or as a side dish.
Brown meat with onion and bell pepper. Add remaining ingredients and simmer for 4 hours.